Saturday, 29 December 2012

Kue Satru Tepung Ketan

This is another traditional cookies. People around Boja district at Kendal, near my house, usually make it for a celebration, such as Eid El Fitr or Christmas. They do not familiar with nastar, kastengel or gingerbread cookies in festive season but this.

It is such a simple cookie. We need only 3 ingredients to make it : glutinous rice, coconut sugar, and air kapur sirih (lime stone water?). Besides, we don't need an oven or steamer, because it is cooked by the sun. Interesting, right?

By reading the ingredients we can predict how this cookie is: firm, grainy and sweet. We need some really good teeth to eat it, far different with buttery modern cookies :)


Flaxseed bread


Actually, this bread was just the usual sweet bread. We could use whatever bread recipe or method we like. I only substituted 5% of the flour with flaxseed meal. So, if the amount of the flour in the recipe is 500 gr then I  use 25 gr flaxseed meal and 475 gr flour. 

Monday, 17 December 2012

100% peanut butter


One day, Rachel harvested peanuts at her school. She brought home a hand full and asked me, 
what can we do with peanuts? 
Well, we can roast it or fry it, then use it for peanuts sauce or peanuts cookies, I said.
Or for sprinkling the doughnut, she added. 
I nodded.
Or peanut butter, she said loudly.
She smiled.
I want it for peanut butter, mom...

Kue/cookies Manado

This is not so popular kue or cookies among Indonesian foodie blogger, I only found 2 people posted about this kue/cookies, bunda twins kitchen and Ayu from NCC Medan. Twins kitchen called this, kuker (kue kering or cookies) manado while Ayu called it kue manado. Is it really a traditional kue in Manado, North Sulawesi? 

This is a simple kue/cookies, with ingredients that are already available in the kitchen and with no mixer needed.  The taste is so unique, which sweet and savoury comes together in harmony, just like the jadah tempe. First bite, we can taste the sweet of sugar and marie biscuits then another bites comes the savoury of the fried shallots. Different from cookies we usually have but still pretty nice... ^^


Thursday, 13 December 2012

Crepes with Sauteed Bananas and Chocolate

Please don't laugh at me that I shared this... ^^
I just wanted a light breakfast this morning... Found a very simple yet super delicious crepe from martha stewart's website. Enjoying it so much, my children also wanted some in their school snackboxes :)


Sunday, 9 December 2012

Putu ayu ketan hitam

Perhaps this putu ayu ketan hitam (black glutinous rice with coconut steamed cake) recipe is a must for Indonesian foodie blogger... Wherever I blog walking to Indonesian food blogs I found it there... All said that this cake is yummy. And they are true! I tried it this weekend, and it turned out beautiful, moist and tasteful :)


Sunday, 2 December 2012

Homemade strawberry jam

Finally, I can make my own strawberry jam. Got the recipe from wendyinkk, it is so simple with ingredients which are easily found around. No pectin, no coloring and no preservative added. I made half the recipe (but reduce the sugar) yesterday.  It turned out so good, really shop-bought jam alike, even better in its taste I believe. I really like this recipe, it is a keeper! 

Bye bye shop-bought strawberry jam ... ha ha


Friday, 30 November 2012

Gulai ikan patin

Yesterday the veggie seller came to my house bringing ikan patin (pangasius). Aha! I already read recipes about ikan patin at sajian sedap. There are at least 3 recipes I got: asam pedas ikan patin, gulai ikan patin, and gulai tempoyak ikan patin. They are all sounds good. I didn't know whether idfb accept asam pedas or not, is asam pedas a gulai/curry?... I also couldn't get the tempoyak. Then, gulai ikan patin was the one!


Thursday, 29 November 2012

Purple sweet potato upside down steamed cake

Yesterday was my third time buying purple sweet potato from the veggie seller. Unlike before, this time I got sweet potato that not purple all around. It has white part in the centre. I don't know anything about sweet potato, I guess it just another variant of purple sweet potato from the one I usually bought. 

While slicing, I kept staring at that nice pattern of the steamed sweet potato. Aha, maybe it will be pretty in upside down cake...don't you think? Lucky me, someone has already made it before, the upside down purple sweet potato cake. I found the recipe at ipoek masak. Ha, it will be easier for me then...Thanks mba Ipuk^^  

I did several changes to this cake. First, I steamed it instead of baked it. I used rice flour instead of wheat flour to make it a gluten free cake. I also omitted the baking powder and emulsifier. It was still nice and moist...with a strong sweet potato taste.



Wednesday, 28 November 2012

Corn & cheese poffertjes

It was early morning, before shubuh time, the first Friday of this month. I didn't have anything for my children's snackboxes. There were nothing interesting in the fridge, except 2 cob of corns. Then, as usual I goggled to find a recipe using the corns. I found one at sajian sedap, corn and cheese poffertjes, sounds yummy right?

Sssst... I posted this poffertjes after my friend Ayudiah keep posting her poffertjes again and again. She remained me of this foto and make me drooling ... ^^



Gulai cubadak


I usually cook young jackfruit (or nangka in Bahasa Indonesia or cubadak in West Sumatra) for lodeh (coconut milk soup) or megono (young jackfruit steamed with grated coconut). But some days ago my friends Rosdaniar and Pepy suggested me to try it in gulai (cooked in curry-like sauce). Pepy has the recipe in her blog, Indonesiaeats. Iam happy to try her recipe because she used shrimp instead of beef. I am not a big fans of beef. So, if there is a choice, I prefer seafood than beef. This gulai was very good, perfect to eat with lontong. Thanks Pep ^^ (If you want the recipe please go to her blog).

Actually I made this for the idfb challenge 7. But before I posted this entry, some other friends already posted about this as well. So, what should I do now? Keep submitting this entry or try to cook another gulai/curry? 

Still 2 days to go...let's see what can I do...

Tuesday, 27 November 2012

Jadah tempe

Jadah tempe is a traditional yet very popular food from Kaliurang district in Yogyakarta. It is 2 foods, jadah (steamed glutinous rice and coconut cake) and tempe bacem (tempe cooked in palm sugar spice) that is served together. The taste is very unique, savoury from the jadah and sweet from the tempe is combined in harmony at one bite.


Friday, 23 November 2012

Roti wortel (Carrot yeast bread)

When I heard that one of the prizes for Idfb challenge 7 is a set of Ikea Kalas, I then remembered that I have some photos using those lovely dishes that haven't been posted here.  There they are, some of them, I used them in the roti wortel photo shoot.
I bought those dishes at Ikea Perth and they became my children's favorite ever since. So, when I went back home to Indonesia, I brought them with me. They are lovely, aren't they? So, if you, the Indonesian foodblogger group members, want to have them, please join the idfb challenge 7.  Who knows, now is your lucky time...*finger cross*


Wednesday, 21 November 2012

Kue ku kentang labu kuning (Potato and pumpkin ku kuih)

This kue ku was the result of googling after I tried the kue ku labu kuning early this month. I found that it was so difficult to release the kue ku from the mold although that I already pour (more than dust ^^) the mold with flour. I must miss something. Because if it is that hard, then no one will want to make and sell kue ku, right?
I added potato and coconut milk to the dough, but still, no change (Unless that it surely became softer and tastier than before). It was still uneasy to knock it out the mold. Then, I greased the mold with oil. Voila! It worked! The kue ku fell to my palm with only one knock...Yes!!!  oil is, then, the answer.


Roti kentang keju (potato cheese bread)

Happy with the potato doughnut, I then baked this potato bread from the same recipe. I just reduced 1 egg yolk and 25 ml oil but add 50 ml warm water. The result was also very satisfying. Perfect to be in the school lunchboxes. My children love it...^^


Friday, 16 November 2012

Carrot and cheese steamed cake


Originally this cake is called putu ayu keju wortel. I found this recipe in Wied Harry's book '60 snack favorit bekal sekolah 3 bulan'. Putu ayu is an Indonesian traditional steamed cupcake with grated coconut on its top. That's way my daughter didn't want to call this cake putu ayu because there was no coconut there...the writer substituted the grated coconut with grated carrot, but still it was not the same. For her, this cake was just carrot and cheese steamed cake...a putu ayu should have coconut, she said...whatever! the most important thing to me is that she ate them all (I gave her 3 cakes) at recess time ^^ 


potato doughnut, again!

It is always a favorite, a soft potato doughnut. Never get bored to eat it more and more and more ...
This was a modification of the donat kentang recipe I have tried before. I used egg yolks only instead of the whole egg and added milk powder. It was much much much better, softer and tastier ... Love it!


Thursday, 1 November 2012

Kue ku labu kuning (Pumpkin ku kuih)


Finally, I made kue ku (or ku kuih), a traditional kue in tortoise shell shape that made of glutinous rice flour and sweet mung bean paste filling. I already have the plastic kue ku mold for so long but never have time to use it because I do not have the food red colouring. After succesfully colouring the klepon labu kuning yellow with the pumpkin, thought in my mind to make yellow kue ku as well ...^^

Monday, 29 October 2012

Arrowroot cookies

Milk arrowroot biscuit from Arnotts was my children's favourite biscuit (or cookie if you speak US English) when we lived in Australia. But I haven't found it yet in the store here. That's why when I saw arrowroot flour or tepung garut/larut in Bahasa Indonesia at the supermarket, I grab it without thinking twice. 
From many recipes I chose this one from the perfect pantry because it used only arrowroot flour (without wheat flour). This cookie is crunchy yet melt in your mouth. My children loves it although that it is not the same with the arnott's one ^^ 


Wednesday, 24 October 2012

Donat dan roti kentang (potato doughnut and bread)

Whoaa...I haven't post this entry yet. What a shame, it should be around June or July, before  the pumpkin donut entry. Because the pumpkin donut is a variation of this recipe. I realized about this late entry when my children wanted to make this potato donut again and search the recipe here.
'Mom, where is the donut recipe?' Rachel, my oldest daughter asked me
'There, under the donut label' I answered
'No mom, there are only pumpkin, tape, and ubi ungu...I mean the potato donut'
'Let me check, I am sure I already write it long long time ago'
And it's true...it was not here. I then checked all the entry and found it, still in a draft...oh my!
So, I posted this entry today... the Wied Harry's potato donut recipe. I doubled the recipe but fried half of it for the donut and bake another half for bread ^^


Thursday, 18 October 2012

Cake kukus ketan hitam putih telur (Egg white & black glutinous rice steamed cake)

This was my first time dealing with black glutinous rice flour. I became interested in this flour after Ummu fatima posted about black glutinous rice flour cake again, again and again. It was so tempting. She also said that it was her family's favorite and always disappeared in no time. Was it that good? hmmmm ...*so curious*



Sunday, 30 September 2012

Nasi Berkat


Hurray! Indonesian foodblogger, a group of Indonesian foodie blooger on facebook, is now celebrating its first anniversary. I am very happy to be a part of this cool group.  I can meet, or at least, know wonderful Indonesian foodie bloggers who lived around the world and get a lot of knowledge about food and food photography.

For this special anniversary, this group challenge us, the member, to make a dish of festive rice. A rice dish that will be present at a celebration. As a Javanese, of course, my mind directly goes to nasi tumpeng. But I don't want to make it. It's a hard work, I think I can't manage to do that. I have to find another one... 

Friday, 28 September 2012

Sambal goreng kentang dan udang

Sambal goreng is one of the favourite side dish in Indonesia. I don't know how to translate this term into English. It is a kind of dish that the ingredients (a mix of vegetables and meat) are cooked in spicy coconut-based sauce. Vegetables commonly used in sambal goreng are potatoes, snow peas, green bean, Chinese long bean and bitter melon while the meat are usually beef, beef or chicken liver, and shrimp.

That day I made potato, snow peas and shrimp sambal goreng. My assistants, mbak Badriyah, taught me how to make it. Here is her recipe:


Thursday, 27 September 2012

Nasi tumpeng


Nasi tumpeng is a rice dish that is shaped into a cone and serves with some vegetables and meat dishes. The rice can be white rice or yellow rice (turmeric flavoured and coloured rice). A big nasi tumpeng served on a tampah (round bamboo platter), surrounded and decorated nicely with vegetables and meat dishes.

Friday, 14 September 2012

Dadar gulung

Remember my pandan paste? I tried to use it to make dadar gulung. Literally, dadar means crepe and gulung means roll. So, it is a crepe roll with sweet coconut filling. I added the pandan paste to the crepe batter. Thus, surely, the crepe tasted and smell better than crepe made with shop-bought pandan paste.



Ingredients:

the filling:
Freshly grated coconut from 1/4 coconut
100 gr palm sugar
2 pandan leaves
pinch of salt
1/4 cup water

the crepe:
100 gr flour
200 ml water or cocount milk
1 egg
pinch of salt
2 tbs homemade pandan paste
1 tbs melted margarine or oil


Methods:

The filling:
Place all the ingredients in a saucepan. Cook and stir until all water is absorbed and all the coconut turn brown. Remove, set aside to cool. Discard the pandan leaves.

The crepe:
Mix flour and salt. Make a well in the centre. Put the egg and pandan paste in the well. Pour in the water or coconut milk a little at a time and whisking until there is no lumps. Add melted margarine or oil. Mix well. Heat the non stick crepe pan. Brush with a little oil. Pour a small laddle of the batter. Rotate the pan to spread the batter around the pan. Let the crepe set and flip over. Cook briefly. Remove the crepe to a plate. Continue frying the rest of the  batter.

Serving:
Put about 2 tbs of the filling on the crepe. Fold both sides and roll it up.
Enjoy!

Cereal doggies cookies

For halal bihalal (Eid El Fitr celebration) at the school, my children are asked to bring cookies as the potluck. Cookies? I know it was still a week of Eid El Fitr, there must be a lot of cookies in every house. But not in mine...my children are cookie monsters. They love cookies a lot. Cookies here always disappear in no time...^^ I already bookmarked this cereal doggies cookies in mba Yulyan Parwati's blog since early of this year. And I thought this would be a perfect time to bake it. Children will surely love these cute cookies, won't they? 
The method part of the original recipe stated that we had to sift the flour and the milk powder but the ingredients part did't mention anything about milk powder. So, I just put in 25 gr milk powder in it.      
Actually this is an easy cookie, especially for people with artistic hands...for me, it really  took a long long time to form the dough looked like a doggy...




Ingredients:

180 gr butter, soften at room temperature
105 gr cereal beverages with mung bean flavour 
200 gr top flour or cake flour
25 gr corn flour
25 gr milk powder
some chocolate chips
some chocolate rice
some koko krunch




Methods:

Sift together top flour, corn flour and milk powder.
Cream butter and cereal for about 3 minutes at low speed. Do not overbeat.
Put in the flour and beat for about one minutes to form dough.
Divide dough into 10 gr each.
(I didn't weight it, just take a little bit and roll it)
Put 3 chocolate chips into each piece of dough and roll into balls.
(I put some chocolate rice instead)
Insert two pieces of koko krunch to form the ears, chocolate rice for the eyes, and a chocolate chip in the centre for the nose.
Bake at 140C for about 25 minutes. Depending on your oven, it may take another 5 to 10 minutes more for the cookies to be ready.
Leave to cool on the wire rack before storing in an airtight container.



Tuesday, 28 August 2012

Gluten-free banana cake

This banana cake is also popular among Indonesian foodie blogger. Ienas tsuroiya was the first who brought it up. After that, many people tried to bake it and gave it good reviews. This time I tried to make it gluten free. I got the recipe from dapur solia.
This cake was pretty nice. It kept moist until the next days. If only that the chocolate chips didn't sunk to the bottom, it would be a perfect cake.


The original recipe:

Banana Cake
By Julie Hasson via Ienas Tsuroiya via Dapur solia

2 1/2 cup (325 gr) all purpose flour 
2 tsp baking soda
1/4 tsp salt
1 cup (225 ml) oil
2 cup (425 gr) sugar
4 eggs
2 cup (425 gr) bananas, mashed
1 tsp vanilla
1 1/3 cup (200 gr) semisweet chocolate chip
3/4 cup toasted walnut (optional) 

What I did:

I only made half the recipe and fit 1 loaf pan. I divided all the ingredients into 2. I substituted the flour with the rice flour mix, in the ratio of 5 rice flour : 3.5 cornstarch : 1.5 sagoo flour. I reduced the sugar about 50 % to adjust my unsweet tooth. I also substituted white sugar with palm sugar.

82 gr rice flour
57 gr cornstarch
24 gr sagoo flour
1/2 tsp baking soda
pinch of salt
110 ml oil
100 gr palm sugar
2 eggs
215 gr overripe bananas, mashed
1/2 tsp vanilla
100 gr chocolate chips



Methods:

Preheat oven 350F (180C). Line a loaf pan with baking paper and grease with margarine.
In a bowl, combine all the flour, baking soda and salt.
Using an electric mixer, beat oil and sugar. Add the eggs one by one. Keep beating.
Add in the bananas and vanilla. Beat well.
Sift in the flour mix. Mix well.
Stir in the chocolate chip and nuts.
Pour in the baking pan. Bake 60 - 65 minutes until done.


I submit this post to aspiring bakers # 22, lightened up cakes
hosted by Qi Ting of A Dessert Diet.


Enjoy!

Monday, 27 August 2012

Mango pudding

Today is the first day at school after lebaran holiday. It was hard to wake the kiddos up this morning. 'Ten more minutes please mom...' They begged while disappearing again under the blanket. I already packed this mango pudding in their snack boxes. When they got ready, they jumped down the car happily, smile spread ear to ear, waved me good bye and enthusiastically ran into the school... Have a nice day kids, I whispered... 


Ingredients:

1 packet agar-agar
50 gr sugar
1 sachet (42ml) sweet condensed milk
600 ml water
200 gr mangoes, peeled and mashed

Methods:

Combine agar-agar, sugar, condensed milk, and water in a saucepan. Stir continuously until it boils.
Remove from the heat. Keep stirring until it cools down slightly. 
Pour in mashed mangoes. Mix well.
Pour  it on jelly mould you like. Let it cool.



Chiffon tape singkong (Fermented cassava chiffon cake)

Yes, you're right, I do love tape singkong or fermented cassava. It is yummy in its own and will add extra flavour in any cakes or kue. 



Ingredients
Source: Sajian sedap

100 gr tape singkong (fermented cassava), mashed
75 ml oil
75 ml coconut milk
25 ml water
6 egg yolks (me: 5 yolks)
120 gr all purpose flour
1/2 tsp baking powder
25 gr caster sugar
6 egg whites (me: 5 whites)
1/4 tsp salt
1/2 tsp cream of tartar (I didn't use it)
75 gr sugar
25 gr chocolate rice


Methods:

Preheat the oven. Put the ungreased chiffon pan in it.

Sift flour and baking powder. Stir in caster sugar.

Combine tape singkong, oil, coconut milk, and water. Mix well. 

Gradually pour the tape singkong, coconut milk, water, and oil mixture into the flour mixture. Mix well. 
Add egg yolks. Mix well.
Beat egg whites and salt until foamy, gradually add sugar. Beat until soft peak.
Fold the egg whites in 3 batches in yolk mixture. Using a spatula fold it in carefully and slowly until all fully incorporated.
Fold in the chocolate rice.
Remove the pan from the oven. Pour the batter in the pan.  Bang the pan lightly a few times against the table top or floor. Bake for 60 minutes.
Invert the pan and let it completely cool before removing the cake from the pan.




'Eid Mubarak to all moslem around the world'
Minal Aidin wal faizin

Donat labu kuning (Pumpkin doughnut)

It was in the middle of a long holiday. My children seemed to start getting bored. All toys were played, all books were read. What else? They asked. How about cooking something? I suggested. A cake, bread, cookies, donuts, or something traditional?  I gave them options. Donuts! They shouted together. OK then, pumpkin donuts it was...



Ingredients:

5 tbs warm water
1/2 sachet instant yeast

1 egg yolk
150 gr pumpkin, steamed and mashed
2 tbs sugar
50 ml oil
200 gr bread flour
100 all purpose flour

1/2 tsp salt


Methods:

Dissolve the yeast in the warm water. Leave for 10 minutes.

Place the yeast mixture, yolk, mashed pumpkin, sugar, oil and flour into the bread bucket of breadmachine. Select the dough menu and press start. After the ingredients come together add the salt. Wait until the machine beeps.

Remove the dough to a floured table top. Punch the dough. Roll it out. Use a donut cutter to cut it out into a ring shape. Place them on a floured baking tin. Cover and let them rise until they are doubled in size.

Fry on medium heat until golden brown. 



Tuesday, 14 August 2012

Gluten-free Pennylane Brownies

This is the gluten-free version of the famous killer brownies. I got the recipe from cake fever


Pennylane Brownies
by Riana Ambarsari via Cake fever

Ingredients:

The original recipe:
4 eggs
360 gr caster sugar
225 ml oil
210 gr flour
60 gr cocoa powder
1/2 tsp salt
1 tsp vanilla powder
120 gr nuts
85 gr chocolate chips

What I did:
I only made half the recipe and fit a 10 X 30 cm baking pan. I divided all the ingredients into 2. I substituted the flour with the rice flour mix, based on Wied Harry's formula, in the ratio of 7 rice flour : 2 sagoo flour : 1 cornstarch. I also reduced the sugar 30 % to adjust my unsweet tooth.

2 eggs
125 gr caster sugar
110 ml oil
84 gr rice flour
21 gr sagoo flour
11 gr cornstarch
30 gr cocoa powder
1/4 tsp salt
1/2 tsp vanilla powder
60 gr chopped peanuts




Methods:

Preheat oven 180C. Line a 10 cm X 30 cm baking pan with baking paper and grease the paper with margarine or oil.
Beat eggs and sugar until pale and thick. Add the vanilla and salt. 
Add the flour mix and cocoa powder while sifting. Fold it slowly and carefully using a spatula.
Fold in the oil until well combined.
Stir in the nuts and chocolate chips.
Scrap the batter into the prepare pan. Decorate with almonds. 
Bake for 35 minutes.

Note:
This cake is really good. Mine is better eaten on the day after. It will moisten and less crumbly.

Enjoy!

Thursday, 9 August 2012

Gluten free cookies: (not so) Hello kitty cookies

I am so happy that cookies made of rice flour are featured on the newest Indonesian cooking tabloid, KOKI. It suits my desire for going gluten free lately. 

I know that I am not good at drawing. So, I am not good in decorating a cake or cookie as well. This cookie should be a hello kitty cookie, look like hello kitty. But mine? ...ha ha...


Ingredients:
Source: Tabloid Koki

125 gr rice flour
35 gr cornstarch
1 tbs milk powder
1/4 tsp baking powder (I didn't use it)
1/4 tsp vanilla powder
100 gr margarine (I used half butter and half margarine)
75 gr caster sugar (I used only 50gr)
1 egg
I add 1 pandan leaf
100 gr dark cooking chocolate
100 gr pink cooking chocolate
Chocolate chips

Methods:

Toast the rice flour with 1 pandan leaf until the leaf is crisp. Set aside and let it cool.
In a bowl, whisk together toasted rice flour, cornstarch, milk powder, baking powder (if using) and vanilla. Set aside.
Beat the butter and sugar until light and fluffy.
Beat in the egg. 
Gradually add the flour (while sifting) to the butter mixture. 
Use a spatula to mix it until well incorporated.
Put the dough into a piping bag.
Pipe a cat's face shape on a greased baking sheet.
Place 2 chocolate chips as the eyes.
Bake 150C for 35 minutes or until done.
Remove and let to cool.
Decorate with the melted dark and pink cooking chocolate.


The taste of this cookie is as good as the one made of wheat flour. It's even crunchier. My children love it. This cookie doesn't spread and remain pale after baking (not golden brown). So, be careful with the baking time, don't rely on its colour for the sign of doneness...or it will be overbake ^^


Enjoy!
xoxo



Wednesday, 8 August 2012

Keripik Tahu (Tofu chips)



Sometimes, having meal and snack is just not enough to satisfy us. We need something to crunch and munch between meal and or snack time. It's a nibble time... 

One of our favourite nibble is keripik tahu or tofu chips. It is thin tofu that is deep fried until crispy. It is so good, light and crunchy... You just can't stop crunching until they're all gone...^^

Although that I can easily find the tofu chips in the market, this time I tried to make it myself. I used tahu pong, a kind of tofu that has hollow inside. We need the skin only, reserve the flesh for other recipes.


Ingredients

Tahu pong
plain flour mix with rice flour in the ratio of 5 plain flour : 1 rice flour
Oil for frying

Spices to be ground together:
Garlic
Coriander seeds, toasted
Turmeric
Salt, to taste


Methods:

Cut diagonally the tofu.
Turn it inside out. Scoop out the flesh of the tofu, leaved only the skin.
Mix the ground spices with a little amount of water. 
Marinate the tofu skin in the spices. 
Dust the tofu with the flour mix. 
Fry on medium heat until golden brown.
Enjoy!


Saturday, 4 August 2012

it is the pandan paste!


When I back home last December, after lived in Perth for 2 years, I found that most of my herbs plant were gone. I could not see my chillies, basil leaves, turmeric, ginger, keffir lime, aloe vera and also my pandan leaves plants. Only galangal was safe.
So, I have to start it all over again. Now, I have already planted ginger, turmeric and pandan leaves. Hope they will grow soon. Especially the pandan leaves. You know that I like to make snacks for my family and I really like to use fresh pandan leaves instead of pandan paste.
While waiting for them to grow, I then buy pandan leaves at the market. I usually wrap it with  a piece of paper and store it in the fridge. But last week I think I bought the pandan leaves too much. Before it wilted, I then cut it thinly using scissors and blend it with a cup of water in the blender. I squized it and stored the pandan water in the jar and kept it in the fridge.
After some days, the pandan water looked like that in the picture above. The green thingy sunk to the bottom and the water became clear. What happened?
I then, as usual, googled to find the answer... and I found it in my friend's blog hesti's kitchen who got from table for 2 ... or more ... it is the pandan paste!
Hurray.... I was so happy to know that. Let's make something from this beauty homemade!