Lemper ayam (rice filled with chicken w/ banana leaves wraps.

I went to a volunteer gathering recently and bring this lemper ayam. The green wraps made from banana leaves attracted some questions from fellow volunteers. Some asked what are the greens? how can I find it in the US, while others asked if the banana leaves are edible. It turned out that one of my friend eat the leaves as well and she said," well it still taste delicious :)))"

Here is how to make 40 pieces of lemper ayam (the number of pieces is depends on how small or big you cut the lemper at the end)

Ingredients:

3 cups sweet rice
1.5 canned coconut oil
3 cups water
1 stalk lemon grass; bruised
2 tsp salt

Chicken fillings
a pair of chicken breasts' medium size: boiled
4 shallots
6 garlics
10 candle nut
5 pcs of keffir lime leaves
1 bay leaves
2 tbs ground corriander
1 tbs ground cumin
1/2 can coconut milk
3tbs vegetable oil
2 tbs sugar
1/3 cups of warm water with 1 tsp tamarind

Banana leaves to wrap the lemper

Directions:

First,  prepare the rice:
1. Wash the rice and drained
2. Boil the coconut milk, lemon grass and the water then add the rice in, stir till the water runs out
3. Put the rice onto rice steamer and cooked till the rice done


Second, prepare the filling:

1. Ground the ingredients, chopped the keffir lime leaves
2. Heat the oil, stir fry the ground ingredients then add the bay leaves, keffir lime leaves, corriander, tamarind, cumin and sugar and salt.
3. Add the chicken and stir in the coconut milk, keep stirring till the liquid runs out.
4. Turn off the stove and let the mix rest

Meanwhile, prepare the banana leaves, wipe with cloth then cut into small pieces appx 5-6 cm each and cut both end to make it easy to roll them.

Third, let's do the wrapping, here is how to do it:

1. Divide the rice into two parts
2. Put the first part into a square pan and make the first layer
3. Then put on the filling
4. Put the rest of the rice on the next layer
5. Make sure that the spread is equal and tight; if necessary pressed with hand by using a piece of banana leaves
6. Cut the layer into any size you want, then scoop one piece
7. Put it onto banana leave peace and roll it. Do the same to the rest of the layers
8. Selamat makan!

Perkedel jagung Manado (corn fritters)

My travel to Manado ten years ago has introduced me to Manado food. Manado is the capital of North Sulawesi. It was quite exciting to go there with a bunch of friends. We were part of a reception committee to regional youth exchange program that was hosted by Manado that year.

It was a real fun travel. We board on to Garuda Airlines that flew us first to Makassar in the South Sulawesi and then fly north to Manado. What I liked most about Garuda Indonesia is the flight attendant are very professional and friendly, the food are amazingly good, most of the captain are quite informative. Many times when the aircraft flew over a lake or a mountain, the captain usually informed the passenger. I think this gesture brings me to some sense of comfort.

When the flight set off to landing in Sam Ratulangi airport of Manado, all I can see were coconut trees, they were everywhere, hundreds perhaps thousands of them. Well Manado is quite hot in temperature, compare to Jakarta I think. We were so busy during the whole weeks, preparing the program, make sure that everything runs well, train the local youths to be liaison to the participants and of course travel back and forth Manado-Bitung everyday. Bitung is the port of North Sulawesi, a 40 minutes drive from Manado. It lies on the east coast exactly opposite Manado. During this travel I learned some local langguage and practice a lot with my friend, Wawan. One of our fellow alumni, a very kind man so I called him brother Superman drove us everyday and I am amazed that he can stand how ridiculous these two people trying to speak like locals were.

I think Manado has this atmosphere of fiesta. The city is so alive, people are friendly and their motto was torang samua basudara or we are all family, isn't it nice? Well after the program accomplished we stayed over the weekend and after sending off the youth at port Bitung we were heading back to Manado. This time we took the chance to go to the famous Bunaken island and Siladen islands. These places are diving heaven in Indonesia, lots of beautiful corals and fish in its sea. We also took the chance to go up to Tomohon, a hilly beautiful-flowery areas in the southern part of Manado.

We also tried local food at Malalayang, the coastal areas of Manado. The restaurant called RiaRio and the food just amazing. The stir fry kangkung (chinesse water cress), ikan kuah asam (sour fish soup), perkedel jangung, fried fish, grilled fish and sambal dabu-dabu. Oh! they are just delicious. Back then, I think the kangkung in Manado is so special, it is so much crunchy and slightly bigger size than those I found in Java or Sumatera. Later after travelling to eastern part of the country, I conclude that those kangkung of the east Indonesia are just better than the ones grow in the western part.The North Sulawesi also famous with the klapper taart, this one is made from young coconut.I'm still trying to get the recipe of this delicous cake.

Recently Manado food is getting more attention in the capital Jakarta, one can easily find Manado restaurant and enjoyed the spicy delicious meals. This time we will cook perkedel jagung ala Manado.

Ingredients:

5 whole corn, take the grains out by cutting deep at the stem
3 shallots or spring onion, thinly sliced
3 garlics, thinly sliced
5 keffir lime leaves, thinly sliced
1 eggs; scramble
1 teaspoon of salt
1 teaspoon of crushed white corn pepper
1/2 cup all purpose flour
1/4 cup rice flour
1/2 cup water
vegetable oil to fry

Directions:

1.Mixed all the ingredients add the water bit by bit make sure that the mixed is not too watery to fry
2. Heat the pan and put the vegetable oil
3. Pick one medium size spoon of the mixed ingredients and then pour into the pan. Fry on each side till it's done
4. Serve with Thai chillies sauce.

Lumpia Daging (Beef spring roll)

This is one of my favourite, the last time I made it was last summer, when I had this summer holiday and staying with my in laws in Sweden. In contrary to the Western food that consists of three sets of menu like appetizer, main food and then desserts, Indonesian style of eating rarely served appetizer. Most of the time we will have rice and other dishes and then came the deserts.

On this recipe I do it slightly different, without the bamboo shoots nor ground chicken. I used ground beef instead and add spices like cumin on to it. The smell and the taste is dangerously delicious, yes! I mean it when I said so, you cannot end up eating one. My friends at least having two pieces and once my brother in law did not stop till the 10th pieces. So I warned you, if you are on diet, take one or two and pack the rest :)

Here is the recipe:

1. Spring roll pastry (ready at any supermarket)
2. Filling

1 pound ground beef
1/2 pack bean sprout, cut into 3 parts
2 carrots cut it into small diced
1 onion cit it into small diced
1 teaspoon od salt
1/2 teaspoon of sugar
( alternatively you can just add 1 beef or chicken block)
1 table spoon ground corriander
1 table spoon ground cumin
1 teaspoon ground garlic
1/2 teaspoon ground black pepper
2 pcs ofscallion cut it into small pieces
5 table spoon oilve oil to stir fry the ingredient
Vegetable oil to fry the spring roll

Directions:
1. Filling:

-Heat the wok and add the olive oil, add the onion till fragrant and then add the ground beef and stir till it half cooked. Then put in the corriander, cumin, garlic, black pepper and the beef block then add the scallion and the carrots and bean sprouts. Stir few more minutes 3-5 minutes, turn of the heat and let it cool down.

2. Take one of the spring roll pastry and then scoop one or two table spoon of the filling and then wrap and roll it. Do it continously until the filling or the pastry finish.

3. Heat the vegetable oil, it has got to be very hot and then put the wrapped spring rolls in. Turn it back and forth till the collor turn yellowish.


4. Take it out and put it on a cloth or dining tissue, to get rid of the oil. Serve it with Thai chillies sauce or Fresh chilles (if you can stand that burning hot sensation)