Tag Archives: indonesian

Dadar Gulung (Sweet Omelet)

4 serving

You will need

3 1/2 oz. desiccated coconut
2/3 cup water
1/2 cup sugar
salt
3 1/2 oz. flour
1 1/2 cups milk
1 egg
food coloring (red or green powder)
2 teaspoons oil or butter

Make the filling: Mix the coconut, appx. 2/3 cup water and 1/2 cup sugar in a pan. You can also add a little salt, if desired. Cook until water is reduced.

Put the flour, milk, egg and food coloring in a bowl, mix well. Salt to taste (about 1/4 teaspoons). Brush pan with oil and heat. Add enough egg mixture for a thin crêpe. Repeat.

Place the filling into the crêpe, then roll up as shown in the photograph.


©Shufunotomo Co., Ltd., Tokyo 1973

Puding Lechie (Lychee Pudding)

10 servings

You will need
(A)
2 agar-agars
1 cup sugar
2 1/2 cups water from canned lychee
little food coloring (red)
3 cups water
lychee
vanilla extract

Prepare the (B) ingredients
(B)
4 1/2 cups water
1 1/2 agar-agars
4 egg yolks
15 tablespoons sweet milk
1 1/4 cups sugar
vanilla extract

Mix the aga-agar [sic], sugar, water of lychee and 3 cups water very well. Bring to a boil. Add food coloring and lychee. Moisten a cake mold, then pour the mixture into it. Let it cool.

Mix the water, sugar and agar-agar well, and add the egg yolks. Bring to a boil. Add the milk a little at a time. Pour (B) into a mold and cool.

Usually this pudding is eaten with ice and orange or strawberry syrup.


Shufunotomo Co., Ltd., Tokyo, 1973

Nasi Kuning (Yellow Boiled Rice)


4 servings

You will need
2 lbs. 3 oz. rice
8 oz. coconut (desiccated)
5/12 cups water
OR fresh thin coconut milk
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon MSG
2 dried Salam leaves
1 dried Sereh leaf
2 dried Jeruk leaves

Garnish:
8 lettuce leaves
4 sheets omelet
1 cucumber, sliced
8 fresh chili pepper
8 shrimps, cooked
little IKAN TERI (fried small fish)
1 tomato basquette
1 bunch of broccoli
little sliced pimento
parsley
crisp-fried onion

NASI KUNING is usually served on the occasion o celebrating, birthdays, graduations, etc.

This dish is prepared exactly the same as ordinary rice, (use coconut milk instead of water), mixed well with turmeric, salt, MSG, Salam, Sereh, and Jeruk. If you used a rice-cooker it will take about 15 minutes longer than usual.

You can use almost anything to decorate the NASI KUNING. In Indonesia the following are often used:
Garnishes:
Thin Omelet: Beat 4 eggs lightly. Season with a little salt and MSG to taste. Brush the fry pan with oil and heat pan, pour in enough egg mixture for omelet. Fry over low heat for 2 minutes. Repeat. Cut into 1/2-inch width.

Shrimps: See recipe 3 of UDANG RICA-RICA.

IKAN TERI: Sun-dried small fishes. Deep-fry and drain.

Crisp-fried Onion: Slice onions and deep crisp-fry. Stir continuously until well browned. Drain.


©Shufunotomo Co., Ltd., Tokyo 1973