Kapanlagi.com - Traditional snacks are often the choice when you need dishes for an event. Therefore, a list of recommendations for traditional snacks like this seems necessary.
Indonesia itself has quite a lot of traditional snacks. You can easily find them in the market or bakery. The many choices for recommendations for traditional snacks do not always make it easier, in fact, you can get confused.
Not only buying, actually there is another solution that you can apply, which is cooking. Here are some recipe recommendations for traditional snacks that you can follow.
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Illustration (Credit: flickr.com)
Recipe recommendations for market snacks are not always sweet. There are savory options that you can cook by following the following steps.
1. Lemper Recipe
Ingredients:
- 500 grams of glutinous rice
- 500 ml of coconut milk (from ½ grated coconut)
- 2 tsp salt
- 2 pandan leaves, tied
- young banana leaves, as needed
Filling:
- 200 grams of minced meat
- 400 grams of minced chicken
- 5 shallots
- 3 cloves of garlic
- 2 tsp coriander
- 1/2 tsp cumin
- 1 tbsp salt
- 200 ml of thick coconut milk
- brown sugar, as needed
- 1 tbsp tamarind juice
- cooking oil, as needed
- 2 bay leaves
- 1 slice of galangal, crushed
- 1 stalk of lemongrass, crushed
Steps:
1. Wash the glutinous rice and soak it for 1 hour.
2. Steam it halfway and mix it with coconut milk, salt, and pandan leaves, then steam it again until cooked.
3. Grind all the spices except bay leaves, galangal, and lemongrass, sauté with cooking oil.
4. Add minced meat, minced chicken, and sauté until wilted, pour coconut milk little by little, finally add tamarind juice.
5. Cook the meat until it is perfectly cooked, try not to make it too dry.
6. Take a little sticky rice and fill it with meat.
Finally wrap it with banana leaves.
2. Semar Mendem Recipe
Ingredients:
- 250 grams of glutinous rice (soaked overnight)
- 250 grams of chicken (boiled and shredded)
- 5 eggs
- 250 liters of coconut milk from 1/2 old coconut
- 3 stalks of scallion
- 1 bay leaf
- 3 shallots
- 2 cloves of garlic
- salt to taste
- large chili and soup leaves as toppings
Steps:
1. Wash the soaked glutinous rice until clean, then add it to the coconut milk, don't forget the bay leaf, cook until the rice is cooked.
2. Cook the boiled and shredded chicken.
3. Add ground shallots and garlic, add salt and scallions, cook until done.
4. Beat the eggs using a fork, then add salt and fry thinly on a non-stick pan.
5. Repeat until the mixture is finished. Make sure the omelette is really thin so it doesn't break when folded.
6. After the rice is cooked, remove it and divide it into 2.
7. Mold it in a baking pan, then add the shredded chicken until it's finished and even on top of the rice, then cover it again with the remaining rice.
8. After that, let it cool slightly and slice it according to your taste.
9. Take an omelette and fill it with the rice mixture, repeat until it's finished.
3. Potato Croquette Recipe
Ingredients:
- 500 grams of potatoes
- 1 egg
- 3 tablespoons of full cream milk powder
- salt to taste
- pepper to taste
- bread crumbs as needed
- enough cooking oil
Coating:
- 2 eggs, beaten
Ragout Ingredients:
- 500 grams of ground beef/chicken
- 2 large carrots
- 1 onion, diced
- 3 cloves of garlic, finely chopped
- salt to taste
- sugar to taste
- pepper to taste
How to make:
1. Clean the potatoes and steam until tender. Then peel the skin and fry until the surface is dry.
2. Mash the potatoes until smooth, mix with eggs, powdered milk, salt and pepper until well blended. Then set aside.
3. The next step is to make the ragout. Peel the carrots, then dice them. Heat a little oil, then sauté the chopped onions and garlic.
4. Add the diced carrots and minced meat. Cook until the color changes.
5. Add a little water and cook until the carrots are cooked and the water is reduced. Finally, season with salt, sugar, and pepper.
6. Divide the potato mixture into the same size, approximately 10-12 pieces. Shape into balls and then flatten slightly. Fill with ragout, then close it back into an elongated shape.
7. Dip the mixture into beaten eggs, then roll in bread crumbs. Repeat until the mixture is finished.
8. Store the croquettes in the refrigerator for at least 30 minutes so that they do not fall apart when fried. Then fry until the surface is golden brown.
9. Serve the potato croquettes with tomato sauce, mayonnaise, or green chili.
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Illustration (Credit: flickr.com)
If you are looking for a recommended snack recipe, it doesn't hurt to try following the cooking steps below.
4. Putu Ayu
Ingredients:
- 4 eggs
- 1 tsp baking soda
- 200 grams flour
- 200 grams sugar
- Salt to taste
- 200 ml boiled coconut milk
- Pandan paste
- Vanilla essence
- Grated coconut.
How to Make Putu Ayu:
1. Mix eggs, sugar, salt, and baking soda.
2. Add the sifted flour.
3. Stir the mixture well and add vanilla essence.
4. Add thick coconut milk and pandan paste.
5. Prepare the mold and grease it with oil.
6. Put grated coconut into a mold
7.Steam until the cake is cooked
8.After it is cooked, sprinkle grated coconut on top.
5.Kue Lumpur
Ingredients
- 200 grams of potatoes
- 100 grams of flour
- 50 grams of margarine
- 100 grams of sugar
- 2 eggs
- 150 ml of coconut milk
- 100 ml of water
- a little vanilla essence
- some raisins.
How to Make:
1.Steam the potatoes and then mash them
3.Cook the coconut milk and water until boiling
4.Mix the mashed potatoes with the coconut milk and blend
5. Mix the sugar and eggs and beat until white
6.Add the flour while continuing to beat
7.Add the vanilla and margarine and beat briefly
8.Bake the dough over low heat
9.After it is cooked, add raisins on top of the cake.
6.Cenil
Ingredients
- 1 kg of cassava
- 150 gr of grated coconut
- 100 gr of sugar
- 1 sachet of plain agar-agar
- 1/2 tsp of salt
- food coloring
- some grated coconut.
How to Make:
1.Peel and grate the cassava
2. Mix all the ingredients and stir until well blended
3.Divide the dough into several parts, then add food coloring according to taste
Put it into the cake mold according to its color
4.Steam the dough for 20 minutes or until cooked
5.After it is cooked, cut it into squares and roll it in grated coconut.
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Illustration (Credit: flickr.com)
Arisan is one of the events that often serves traditional snacks as a treat. Therefore, here are recommendations for traditional snacks that you can cook yourself for arisan.
7. Nagasari Recipe
Ingredients:
- Sliced plantains or banana kebok
- 2 liters of coconut milk
- 500 grams of rice flour
- 250 grams of sugar
- 1 tablespoon of salt
- 2 pandan leaves
- Banana leaves for wrapping
- Oil for coating.
How to Make:
1. Cut the bananas into pieces and steam until cooked.
2. Boil the coconut milk, sugar, salt, and pandan leaves.
3. Add the rice flour and stir until dissolved.
4. Continue stirring the mixture until it thickens and smooth.
5. Take a banana leaf and coat it with oil.
6. Put the mixture that has become porridge and then put the banana in the middle.
7. Wrap the mixture with banana leaves.
8. Steam the nagasari for 20-30 minutes until cooked.
8. Jentik Manis
Ingredients:
- 100 grams of sago pearls
- 50 grams of hunkwee flour
- 100 grams of sugar
- 500 ml of coconut milk
- 1/4 teaspoon of vanilla
- 1/4 teaspoon of salt
How to Make:
1. Boil the sago until cooked.
2. Lift and rinse with cold water, then drain.
3. Dissolve the hunkwe flour with coconut milk.
4. Boil the remaining coconut milk with salt until boiling.
5. Add the hunkwee flour solution, vanilla, sugar, and stir until dissolved.
6. Wrap the cake mixture with plastic wrap and fold.
9. Klepon
Ingredients:
- 300 grams of glutinous rice flour
- 4 tablespoons of boiling water
- 150 ml of warm coconut milk
- 50 ml of pandan leaf water
- 1/2 tablespoon of lime water
- 200 grams of finely chopped palm sugar
- 1 young coconut, peeled, grated lengthwise
- salt to taste
How to Make:
1. Pour boiling water over the flour, stir well.
2. Add salt, pandan leaf water, lime water while pouring coconut milk little by little.
3. Knead until the dough can be shaped.
4. Take a small amount of dough, flatten it and fill it with grated palm sugar.
5. Shape into balls, repeat until all the dough is used.
6. Boil the klepon balls in boiling water until they float. Remove and drain.
7. Mix grated coconut with a little salt. Steam with pandan leaves for 5 minutes.
Remove.
8. Roll the boiled klepon balls in steamed grated coconut, serve the klepon in small leaf bowls.
10. Apem
Ingredients:
- 750 ml coconut milk
- 1 pandan leaf
- 1/2 tsp salt
- 200 grams cassava tape
- 150 grams granulated sugar
- 500 grams rice flour
- 100 grams wheat flour
- 1 sachet instant yeast.
How to make:
1. Cook coconut milk with pandan leaf over low heat.
2. Remove the fibers from the cassava tape, mash until smooth.
3. Mix with wheat flour, rice flour, and instant yeast.
4. Pour in warm coconut milk and stir until smooth.
5. Strain the mixture into a container and let it sit for 1 hour.
6. Heat the serabi mold and brush with vegetable oil.
7. Stir the mixture and pour it into the mold.
8. Cook until the entire cake is cooked.
Well, those are some recommended recipes for sweet and savory traditional snacks that you can make at home.
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