Fried Pastel

Among the favorite snacks i used to hunt when stopping at cake kiosk on traditional market are kue dadar (rolled pandan pancake with coconut and sugar filling), kue lapis (traditional layer cake made from rice flour), risoles (rolled pastry with ragout filling), pastel (wrapped fritters with fillings), kroket (local version of croquette), various puddings, and sometimes kue talam (nyonya rice cake). Those yummy things are perfect for weekend breakfast appetizer. Sometimes, there are days when i craved for fried pastels with sambal kacang (peanut chili sauce) in unlimited batch. That time i would beg mom to practice her recipe for me to nibbling.

This long weekend, after pausing for weeks, we would like to returned to kitchen and tried some pending recipes. I was searching mom’s sacred book recipe for pastel ingredients but could not located exactly. Lucky we have powerful google guru’s anyway. Few things i remembered from the mom’s recipe were i did not like the texture of the dough for it was crunchy after frying but just last for hours. The flour type might contribute in evoking the crunchy texture so i decided trying another flour usually used for making bread and noodles. The recipe was tweaking between my memories and the browsing recipes.

Served : 15 pcs

Dough
250 gr flour (high gluten preferable)
50 gr margarine
80 ml water
½ tsp salt

Filling
2 pcs potato
5 pcs carrot
250 gr fillet chicken breasts, diced
2 boiled eggs (cut thins)
1 clove garlic, chopped
1/2 pack glass vermicelli, soak in water first
Nutmeg to taste
Pinch of Salt
Cooking oil

1. Diced half steamed potato and carrot separately. Heat frying pan, add oil and garlic follow by diced chicken and fry for 2-3 minutes until lightly coloured. Reduced heat, add potato and carrot. Stir in salt and nutmeg, follow by soak glass vermicelli. Sauteed until well done.

2. Mix the flour with margarine and salt first in larger bowl, then add water gradually until the mixture forming a ball. Knead for about 2-3 minutes, until the dough is smooth and no longer sticky.

2. Flour a work surface or counter. Gently pick quite amounts from the dough, and start knead with rolling pin until thins.

3. Use your small bowl or any circle objects between 4” to 5” diameter as dough cutter.

4. Place the wrapper flat in the palm of your hand, then using your other hand place 2-3 tsp of the filling mixture into the centre of the wrapper together with sliced boiled eggs. Bring the sides together to form a half moon shape and pinch the seam firmly to seal it in a pleat. The pleat style needs a lot of practice but you can use regular molding for easier pleat.

5. Deep fried, and served.

This time high gluten flour works better, no splitting dough and gives extra chewy texture to the wrappers without losing its crunchiness. Another thing, the surface looks more smooth without any crack or bubbling. I prefer this new recipes, and might try another practice later on.

For Sambal Kacang sauce :

Fried peanut
Sugar
Salt
Lemon
Ground chili

Blend the peanut until well managed, add sugar, salt, lemon and ground chili together. Served.

Umaku Japanese Restaurant, Cibubur

The opening of Umaku Japanese Restaurant at Citra Gran Cibubur definitely adds some variation of taste in southern suburb of Jakarta - Finally a Sushi Restaurant worth mentioned. I myself never prefer a big restaurant to enjoy plates of sushi or sashimi, and Umaku fits my preference. It is small and homey.

That night we were seated at the sushi bar, where we can see the dexterity of the chef preparing our dishes. His friendly nature makes the whole dining experience more personal, as if we were served by friends at home.

My first order was Sake Sashimi. I believe that a good Sushi Restaurant should have fresh raw material to start with. And my first bite of the sashimi confirms that Umaku worth a second visit. "The fish just came this morning", Chef Uki said, while preparing our 2nd dish.

He then served the 2nd dishes, Grilled Tobiko Scallops. The scallops and tobiko is mixed with Mayonnaise, then grilled in round brass foil. If any competition for favorite dish, we would vote this as the most favorite food. The chewy nature of the scallops mix perfectly with Tobiko, and the Mayonnaise add the richness of taste to the dish.

Next came the Saba Sashimi. I'm not big fans of Mackerel, due to its look. But this one is definitely worth to try.

Our first sushi came in form of Vulcano. It is made from Kani stick rolled with sushi rice. On top of it is a slice of fresh salmon, then a mix of Mayonnaise and Tobiko. The roll is then torched, giving black notch from the burnt tobiko. Although it taste great, we feel that the sushi rice is a little bit soft.


A small plate was served before we can finish our food. Baby Octopus, dressed with red sauce and served cold, fresh up our appetite, which is pretty much used to the sushi and sashimi. Our next order then served: Inari Sushi and Tako Sushi.

Closing our dining that night is Spider Roll. We were slightly disappointed when ordering Matcha Ice Cream, which is unavailable, and we have to be satisfied with complimentary watermelon. But after such great food in a great atmosphere, who can be disappointed for long?

Umaku - Restoran Jepang
Citi Walk Blok CW 1 No.26
Citra Grand Cibubur
Phone: +62 21 84303732, +62 21 84303733

Photo of the menu mentioned here can be seen at http://www.pbase.com/bennyc/umaku

Over The Rainbow

I‘ve been longing for a relaxing tea time moment somewhere out of Jakarta where you can enjoy hideous beautiful scenery with green lush and fresh air. Not by bold sofas and reflective window glass from the skyscrapers around the town. Bogor is the first option you can think of considering less miles to go.

But where?

There is cafe and restaurant inside Kebun Raya Bogor and i have experienced some time there, but it was not quite impressive that i should think of another place.

Over holiday weekend before new year when we almost lost idea of doing activities, in sudden i remember a golf resort around Sentul which has been inserted to my visit list long time ago. Actually, the weather was perfect to catch up with Puncak Pass resto, enjoy for pannekoeken and poffertjes but considering the traffic, we’d better choose another place.

On afternoon our trip began with finding the proper route and road. Being search and lost instead of finding a way to the resort, the GPS show us the way through Rainbow Hill, another golf resort nearby. We decided to visit this place first, seeing the location and atmosphere. If we did not like it then we can leave at anytime.

Stepping down the mezzanine stairs, i’d fell in love instantly with their green hills view surrounded with palm and pine trees. Outdoor dining area lies downstairs with few parasols covering tables and chairs. This place should reserved for the golf members but anyway they let walk in guest to spend time there. The weather was very nice : slightly cool with dripping rain while breezy wind blows palm leaves, makes me remember of Marilyn’s famous picture with her red dress. Misty sky framed the mountain over the hills and fresh air flooded your lung the moment you start to breath excitedly.

The next 3 hours we spent time talking, reading, and nibbling snacks. Christmas songs still played on the air, yet i felt that time was really wonderful Christmas moment instead of New Year countdown. They served decent fish and chips you could not complain of while three scoops of mass ice cream vastly disappeared from my sight. Their cappuccino was not bad either, only they had not many options for teabag . The atmosphere was really serene i could not resist myself to stay quiet and enjoyed the moment. A sip of warm tea, green hills, a book, and great companion, what could i expect more?

Only when the sun began to set down we finally have the time to walk around the hills, thinking about landscape structure, seeing children swimming in the lake, enjoy the fresh air, enjoy the beautiful hills and scenery until all closed down as the sun really sets away. We will be back, once bored caught and we desperately in need for green lush sight.

January 1, 2009

I have planned to cook for the New Year since November 2008, but can't decide of what to cook. Turns out that last minute planning is still the best.

Our first dish is Baked Corn Fusili, decided on December 31st noon. The frozen Smoked Turkey would be a good substitute for smoke beef in the original recipe. Alas, the corn in the fridge was expired, so I have to omit the corn this time.

We had a good time and long night on New Year Eve. When we woke up on January 1st, it is well beyond breakfast time. Thankfully we have canned red bean, bread and streaky bacon in hand. Few minutes later French Toast and Red Bean is served on our plate.

With egg and smoke ham, we prepare our final dish that noon: Ham Omelette. Fried with bit of Onion, the Omelette completes our first meal of the year.