Sanoli - (Almost Forgotten) Maluku Traditional Sagoo Dish

Masak Bareng Yuuk! June-July 2012 Edition of Anything Sagoo...(Makanan Berbahan Dasar Sagu)

It is very challenging. First, coming from Ambon, Sagoo (sagu) is our traditional staple food. Sagoo (sagu) itself embodied the character of Ambonesse / Molluken people. With it's hard, spiky, rugged bark, Sagoo (sagu) is no such beautiful tree to it's cousin, the Coconut tree or palm tree. Yet, from it's leaf, branches to it's bark, Sagoo (sagu) provide means of food and shelter to people.

Sagoo Tree split in half to extracted the flour (photo By Hans Rijoly)

The leaves are woven into Atap (thatched roof) commonly used in traditional houses. It is strong, lightweight and cost you nothing but some had work. The branches are dried and are used to make the wall of your house just as a bamboo will do. We call the dries brances, Gaba-Gaba. For it's very lightweight nature, the dried Sagoo Branches are also use as raft or floating devices for fishing needs. Last, cut open the thick thorny bark and a white substance will appear. These substance will be processed on the spot to get rid of the fibers etc to be use as our staple food. This last product of the sagoo is called Sagu Manta (literally translated as Sagu Manta).

Pure Extract of Sagoo Flour called Sagu Manta (Photo by Hans Rijoly)

From this, dishes like Papeda, Sagu lempeng, Sanoli, Sagu Tumbu, Makaroon, etc etc emerges. -- I will create a separate entry about the making of sagoo.

So It is known to be said that Ambonesse (Maluku People) are like the Sagoo tree. They look tough, slightly unapproachable for their stern character but inside they are as white as the sagoo flour, genuine and straight forward.

Anyway, as time goes by, sagoo no longer hold a staple and everyday place on the dining table. It's place is taken over by rice. So I am grateful for this month's theme... because as the generation raised mainly by rice... I welcome the challenge to explore and Cherish this wonderful inheritance.This dish is made together with my mother-in-law. And as any traditional dish, the measurement are approximation

Ingredient:
- 1 ball of Sagu Manta (the size of your palm), Dissolve in water and let stand until it gather at the bottom of the bowl.
- 1/2 of Coconut - Not the dry one and certainly not the young coconut. It is the kind of coconut that have very light brown skin after you take it out from it's shell. (anyone know how to call this kind of coconut in Indonesia and English).. in Ambon we call it Kelapa Calakate or Kelapa Bagoyang Brat
- 3 to 4 Tbsp Shaved Palm Sugar or any sugar will do
- 1 tsp salt

Direction:
1. Shread/grind the coconut then mix with salt. Set aside

 2. Throw away the water tht float at the top of the sagoo flour. The sagoo flour will have been sedimented at the bottom of the Bowl. Break them with your finger until they resemble grains of sagoo. Set aside

3. Heat a not stick wok. Put in the dessicated coconut first and stir for 2 minutes.

4. Put in the grains of Sagoo Flour and keep on stirring and mixing. - Sagoo will stick very fast and gets hard.

5. Now, add the shaved Palm sugar. Stir and mix until all blends well for about 5 minutes.

6. Sanoli is served

Pumpkin Pie

Alright, April -May theme to Masak Bareng Yuuk events is Pie or Tart. To my dismay and almost heartbreaking on the idea that I might not be able to participate solely because I have no cooking gadgets to make this. (living in a rented room with no kitchen and rely only on my rice cooker. We are still on our surviving mode living heheheh).So I decided to have a go and submit the one I made sometime ago when we were still in UK. I have never post it on my blog so... can we consider this a legit entry... pleaseeeee

So here it is... My entry for MasBar April-May edition of Pie or Tart

This was my first time baking either pie or pumpkin pie. I wasn't sure if it will turned out well. But for the sake of new experience and the use of the abundance of pumpkin in British Autumn, I decided to have a go. it was also in the spirit of helping others as I made this dish to be sold on our Indonesian Dissaster Appeal organized by us, the Indonesian Students in Brighton, UK. That time it was the earthquake in Indonesia (hmmm... lupa baru2 itu dimana ya)... So to my delight, the pumpkin pie turned out great, taste yummy and sold out... Hahahah what more can I asked.

Source: Simply Recipe

INGREDIENTS:

2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée - I use fresh pumpkin that I steamed and purée in food processor.
1 (12oz). can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust - I use 2 small store bought ready-made crust (lazy huh?!)

DIRECTIONS:
1. To make the pumpkin puree: cut pumpkin to quarters. About the size of half of your palm. Put it on a steamer and steam it for 15 minutes or until soft. Transfer to food processor and blitzed until puréed. Then measured it up to 2 cups that is needed. The leftovers if any can be use to make creamy pumpkin soup. - not: I add a pinch of salt and sugar to it.
2. Preheat oven to 425°F.
3. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
4. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
5. Meanwhile quick toast some walnut to be scattered on top of the pie.
6. Cool on a wire rack for 2 hours.
7. Serve with dollops of whipped cream And a sprinkle of ground cinnamon

Panekoek Unti - Pandan Crepes with Sweetened Cinamon Flavour Coconut Filling

Here's Cooking after a long absent. Ambon peaceful days were disturbed by a 'sectarian clash' and conituous bomb threats and unrest in grassroots level. So I'm back full throttle with my young Ambassadors for Peace organization. With 1 year old baby, what I can do is very limited. No more going down to the front line physically but I'm in the 'front line' from behind my computer and phones. I wrote 2 articles that were published by Uniting World Website. A b\website of Uniting Church Australia.
Please have a look to learn about our effort for peace. click the link for the story

Provocateur of Peace

Long Journey to Peace in Ambon

So as things settle back... it's a nice time for a cuppa with some traditional feel... Panekoek Unti...  how can I call this in English? Pandan crepes with sweetened cinamon flavour coconut filling... or the other word for this is Dadar Gulung or Rolled Omelette  hehehe... correctme if I'm wrong... but the taste is yummy... and perfect for a reflective afternoon.....



This is my entry for Masak Bareng Yuuk! Sept-Oct 2011 edition of Jajanan Masa Kecil 

Ingredients: -- (I use approxiamate measurements)

First make the unti or the coconut filling

finely grated 1/2 coconut - preferably not the old and dry coconut ( or you can just use fine dessicated coconut you can buy in store - soaked in water)
1 cup of Dark Palm Sugar  - I use the locally produce one
1/2 cup of sugar
1 Pandan Leaves
1/2 stick of Cinnamon
1 cup of water
1/4 tsp salt

In a non-stick wok mix together water, palm sugar and sugar, cinamon, salt and pandan leaves in a low heat.
Add the grated coconut once the sugar is well mixed and not lumps is showing.
Keep stiring until the sugar water is well absorbed by the grated coconut.
Take care and keep on stiring to make sure it won't stick and the sugar caramelized. --

For Panekoek / Crepes:
1 1/2 cup    All purpose Flour
1/2 cup   sugar
2   Eggs
1/2 tsp   salt
1/2 tsp Baking Powder
1 cup of pandan water -- (I blitzed 6 Pandan leaves in a blender with 1 cup of water - drain to separate the leaves from the water)
2 tbsp metled butter or margarine
and about 11/2 cup of additional water


Mix the flour, sugar, salt, and baking powder well with a whisker
Add 2 eggs and pandan water and mix well until no lumps is present.
Add the additional water to the consistency you desired. Mine is a but runny so I can get a thin crepes.
Last stir through the melted butter or margarine.
Then we are ready to crepes... In a  non stick pan over medium heat, spray the coating oil or just sprinkle some oil to the surface. Wait until it's hot and 1 dollop of the batter and swivel it around to make a thin crepes. Make sure you turn to the other side so both side will be well cooked.

To Serve:
Add 1 tsp or tbsp of the coconut filling to each of the crepes and then fold

Pangsit Goreng // Fried Wonton

This is to accompany my Mie Ayam (Noodle Soup with Chicken Topping). Pangsit can be fried or steamed of boiled in hot water. I didn't use exact measurement so please go with your approximate and preferred taste.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama


Ingredients:
- 1 cup of Diced Chicken
- 1/2 cup of Minced Prawn
- 1 tsp tapioca flour
- 3 Garlic, grind
- 1 spring onion, finely chopped
- Salt and white pepper
- Ready to use Wonton Skin 
- Water or egg whites to glue the wonton skin

Directions:
1. Mix all ingredient (except the wonton skin)

2. Take 1 small teaspoon of the filling and put it in the center of the wonton skin. Wet the sides of the wonton and fold it to a triangle. Then twisted it to make a shape of a boat.

3. Deep fry it for fried Wonton or Steamed or drop it on hot water until cooked.

Simple and Versatile Choc Puds

When we were living in UK, we were a bit confused at the beginning whenever Brits said “we shall have Puds after this”. Assuming Puds as the pudding we usually have in Indonesia, we were surprised to learn that Puds can refer to any kind of sweet dessert. So soft and hot chocolate cupcake can also mean Puds.

In Indonesia when you say pudding it will mean something similar to Jelly or Gelatin. Our Pudding is made of Seaweed extract unlike gelatine which derived from the collagen inside animals' skin and bones (Wikipedia) 

There are very sophisticated way of making Pudding but one very simple way I know consist of only 4 to 5 ingredients which you don’t need an exact measurement that can sometimes drive you crazy. My mother taught me and my brother how to make this back when we were in elementary school.

So if you are living abroad, get yourself to Asian store and look for something that look like this or similar. This is just an example of what I like to use. They come in color so to be safe choose the plain one, or chocolate if you want to make chocolate pudding.

OK, Here’s how to make one. Oh and… measuring wise – just go with what you feel like adding. This is very versatile.

Ingredients:

• 1 packet of Agar-Agar – the chocolate flavour one
• 8 glass of water – The packet will ask you to put 4 glass or 500ml of water but I usually add ¾ of it’s amount to soften the pudding to a melt-in-your-mouth texture.
• A cup of Milk you desire – the more the creamier – If you have Chocolate Milk it will be perfect too.
• Several Tablespoon of Sugar – You decide the level of sweetness
• 2 Tbsp of Powdered chocolate or 2 chunks of cooking chocolate (melted) – Optional

Directions:

1. Put the water in a medium size pan, add the sugar and milk (and the powdered or melted chocolate if your are using). Stir until sugar dissolve.
2. Add the agar-agar packet and stir well until all combine without any lumps.
3. Put it on the stove – medium heat and keep on stirring in circular motion. Never stop stirring or else the bottom will stick.
4. When it is bubbling, take it off the stove and then pour into mold.

Note and Tips:

1.  If you are using Plain (no Color) Agar-Agar and you want to make chocolate Pudding, then the addition of powdered chocolate or the use of chocolate milk is a must (or else how can we call it chocolate pudding when it’s not chocolate.
2. If you are using Plain (no Color) Agar-Agar you can alternatively make a vanilla pudding. Just use plain milk and add some vanilla essence or vanilla pods.
3. Wet the mold before pouring the hot pudding mix. Just run some water on the inside of the mold and empty it again. 

Mom's Banana Muffin

A recipe I inherit from my mom. This brought back memories of when she was still working for SIL (Summer Institute of Linguistic) and life in Poka before Ambon conflict. At one time, we handled the catering for SIL guesthouse and Mom taught me how to made this breakfast entree. I was in Junior high school and this recipe was an easy one. Fool proof for me... hope it does the same to you...

This month I'm also submitting this to Masak Bareng Yuuk! March-April 2011 Edition for Kue-Kue Internasional. 

Ingredients and Directions


MIX 1
2 Cup All Purpose Flour
1/2 Cup Sugar (Please add if you like it to be sweeter - we prefer it not too sweet)
2 tsp Baking Powder
1/2 tsp Bicarbonate Soda
1/2 tsp Salt
1 tsp Ground nutmeg (I find that grinding a fresh whole nutmeg gives better taste and smell to the muffin compares to the ready-grinded nutmeg in bottle)

Mix this well and set aside


MIX 2
1 well mashed ripe Banana (better taste with Eating banana such as Pisang Ambon or Pisang Meja)
1 Egg
1 Cup Milk
1Cup Vegetable Oil

Mix this well and stir into Mix 1... Mix Throroughly then spoon into Muffin Cups or any other baking container you wish to use and bake in the oven lower rack for 20-30 minutes on medium heat. Or until the sides of the muffin is golden. Then move to the upper rack for about 5 minutes. ---

Thank you Momma!

Cheesy Sweetcorn

It was a cold afternoon yesterday. I'm feeling peckish. So I checked on the cupboard but found none interesting. I then saw a can of sweetcorn and remembered the cheesy corn we usually buy in the mall. You know the little stand near the escalator in some malls selling steamed hot corn topped with cheese.
I made this without measurement. It's fool proof - nothing can go wrong. you can add or take awayanything you like. So thre you go... cheesy sweetcorn

make 2 glass

Ingredients:
1 can of sweetcorn
Handful of grated cheddar heese
2 tsp butter or margarine
2 tsp condensed milk

Direction:
1. Steam or boil the sweetcorn for 5 minutes or just to heat the sweetcorn
2. Drain the excess water then put the sweetcorn in a cup or glass
3. Add 1 tsp of butter or margarine to each of the cup
4. topped with grated cheese and drizzle with condensed milk

Best served steaming hot

Kacang Ijo Halia // Ginger Mungbean

I made this yesterday when Simon is busy catching up his dissertation deadline and I am 1 day away from my due date. Both of us are very anxious. Simon promised to finsih his dissertation before the baby goes into labour. Poor husband of mine is doing all he can to get ahead of time. Unfortunatelly, he started to feel unwell, a bit feverish. The temperature was dropping so it does feel a bit nippy. I suddenly remember that mung bean is good for health and having it with ginger will warm your body and provide extra energy.
I do not use exact measurement... so it's up to your liking for the taste

Ingredient:
2 handful of Mung bean
a big chunk (app. 3 tbsp) palm sugar - or ordinary sugar will also works
2 glass of water (app. 400ml)
1 tsp salt
2 cm ginger, crushed
Condensed milk to serve with

Direction:
1. Wash and boil mung bean with crushed ginger with 2 glass of water until the beans breaks and tender - feel free to add more water if the mung bean is not yet breaks and tender
2. Add Palm sugar and salt to taste.
3. To serve : ladle mung bean to a glass and drizzle condense milk to your desire.

Koyabu // Steamed Grated Cassava on Pandan Leaves Cone

This is one is one of my favourite. I don't think we can find Koyabu easily in Ambon anymore.
It is surprisingly very easy to make. I have made this few months ago but forgot to post it.
This is actually similar to Lemet. But lemet is fully wrapped in banana leaves while Koyabu usually put in Pandan leaves cone.  Also, I squeeze the water out of the grated cassave to get a much drier texture.

Ingredient:
2 Medium size Cassava, grated and squeezed the water out a bit
100gr coconut, grated - or to your liking. If you like more coconut, feel free to add
200 gr Palm sugar, cut to small cube - feel free to add if you like it to be sweet
1 tsp salt
1 tsp vanilla essence
Several Pandan Leaves formed into cone and attached with toothpicks.

Direction:
1. Mix together grated cassava, grated coconut, palm sugar, salt and vanilla essence
2. Take 1 tbsp of the dough and fill the pandan leaves cone
3. Steam for 30 - 40 minutes

Es Pisang Ijo // "Banana in Green Pancake Dessert"

I am so excited for this month theme of Masak bareng Yuuk!!! "Aneka Masakan Berbahan Dasar Pisang"
I thought of several different dishes but my sister's picture of Es Pisang Ijo she made in Holland got me drooling all over. Thus I decided to make my take of Es Pisang Ijo.

Es Pisang Ijo is basically steamed Banana wrapped in green pancake served with coconut milk thick custard and topped with crushed ice and milk drizzle. It's popular and delicious Indonesian Desert or snack.
In Ambon, Es Pisang Ijo is almost immediately  associated with Pemuda Bakery. The yumminess of Es Pisang Ijo Pemuda is indeed on my mind when I made my version. Only this is Es Pisang Ijo ala Helena's Kitchen in Brighton, UK.

LOL!!!... I was already a bit hungry when I made the green pancake and got very impatient when taking picture with a rumbling tum. One, because it smell and look delicious and because obviously I am Hungry. So here's the pictures and recipe.... Happy Cooking!!!

Ingredient:
For Green Pancake:
1 cup All Purpose Flour
11/2 cup milk or water mix with 3 tsp of Pandan paste or essence
1 egg
1/2 tsp salt
2 tbsp sugar
2 tbsp of oil to grease the pan


Mix flour, salt, sugar and egg then pour milk. Mix well until there's no lumps in the batter.
The batter should be runny to make nice thin pancake.
Heat a non-stick pan, add few drops of oil to grease the surface.
Pour 1 ladle of pancake batter, swivel around to make pancake. Cook 1-2 min on each side.

For Thick Coconut milk Custard
400 ml coconut milk (I use canned one - 300ml mix with 100ml water)
25 gr Rice flour
4 tbsp granulated sugar
1/2 tsp salt
1 Pandan leaf, bruised and tied together

Put the Rice Flour in medium non stick pan with sugar and salt.
Add the coconut milk slowly while mixing it until smooth.
Put the pandan leaf in and continue stiring over medium heat.
When the batter thickened and smooth, take it off the heat.

For Banana
I use 2 ripe Pisang Tanduk or yellow plantains. much better if they are soft to the touch when you buy it.

Simply peel the banans, cut them in half or in three and steam for 5 minutes.

Topping
1 cup of crushed ice per serving
Cocopandan or Strawberry syrup
Condensed Milk

(Ps. I cannot find Cocopandan or Strawberry Syrup in Brighton so I made my own simple syrup. simply boil 1 cup of water with 1 cup of sugar. Add 2 drops of strawberry essence and 2 drop of red food coloring. Let it simmer for 15 min over medium heat)

How to Serve:
1. Wrap the steamed banana in green pancake
2. Put it on a bowl or deep plate and cut it bite size
3. Topped with Coconut Milk Custard and Crushed Ice
4. Pour Cocopandan or strawberry syrup
5. Drizzle Condensed milk on top

ENJOY a Blissful Dessert!!

Risoles // Vegetable and Meat Croquette

This is an entry based on inspiration from Novi Hamid Risoles. It was so yummy that I cannot stop thinking about it. So this morning, I decided to make my own take of Risoles. It was actually yummy (at least for my taste) especially for me who need to nibble every other hour. 

Risoles is slightly difficult to find the English translation... (anybody know???)...
It is basically vegetable and/or meat wrapped in savory pancake then rolled in breadcrumbs before frying it for a few minutes. Here's the recipe ........

Ingredient for Savory Pancake
100gr        All Purpose Flour
21/2 cup   Semi-skimmed milk (you can just use water )
1              Egg
1 tsp         Salt
Oil to drizzle the pan

Ingredient for the filling
5 small New Potatoes, diced small

1 medium Carrot, diced small
1/2 can of Corned beef

6 shallot, finely chopped

3 Garlic, finely chopped

a small bunch of flat leaf parsley, finely chopped
salt, pepper and sugar to taste
2 tbsp of water

1 tbsp of cooking oil

Final Prepartion Ingredient
Breadcrumbs
1 Egg, whisked
Cooking oil for frying

Direction

Savory pancake

Mix all ingredient together beginning with flour and salt and ad the egg before adding the water.
The consistency of the pancake dough should be runny and not thick. It will make it easier for you to create the thin pancake.
Drizzle a little oil in a non-stick frying pan jut enough to moist the surface.
Pour a small ladle of dough and swivel the pan to make a round think pancake shape.

Filling
Heat the oil then add finely chopped shallot and garlic fry until fragrant.
Add diced potatoes and carrots, let them cooked a bit by adding 2 tbsp of water (you can add some more if the potatoes are still raw.
Stir in the corned beef then add parsley
Add salt, pepper and sugar according to your liking.

Final Preparation
1. Lay the pancake flat open and fill with 2 tsp of filling. Wrap and roll.
2. Dip and coat the pancake with filling to the whisked egg
3. Roll it in the breadcrumbs, making sure all is coated
4. Fry for 2-3 minutes or until golden brown.

Make 13 Risoles.

Nasi Pulut Siram Gula // Glutinous Rice with Coconut and Palm Sugar Sauce

Aaahhh This is this morning breakfast. Remind me of Ambon.
Of course, the sugar I use is not Gula Merah Saparua. but it was OK.
I somehow cook the glutinous rice a bit too soft but all in all... it was yummy.

Ingredient:
250 gr Glutinous Rice
1 pandan leave
1/2 coconut, grated
200 gr Palm Sugar
2 cups of water

Direction:
1. RICE: Wash and soak glutinous rice for 1 - 2 hours. Then drain it and put in rice cooker with a little salt and pandan leave tied in knots. Add the water according to the direction of your rice cooker. But I might remind you not too put too much. Glutinous rice is often too mushy
2. COCONUT: Grate the coconut then steam it with a little salt
3. PALM SUGAR SAUCE : Shave the palm sugar or cut them in smaller bits. Add water and let it boil until the palm sugar chunks dissolve in water. You can add piece of pandan leave too to make it fragrant.

Serve it with glutinous rice topped with steamed coconut and drizzle with palm sugar sauce.

Pisang Goreng Keju // Battered Banana with Cheese and Milk Drizzle

This morning I made myself a very satisfying breakfast which takes me back to Ambon again. Yesterday, we bought Bananas or what they called Plantain. This is the kind of banana we used to fried at home – Pisang Goreng. I love Pisang Goreng or Battered Banana especially when you add shredded cheese and a drizzle of condensed milk on top. Aahh it’s heavenly.

Having this dish in the morning, remind me of my mother-in-law, Mama Nona, in Waai. My father-in-law, Papa Ucu, planted bananas and many other yummy goods and when they’re ripe he brought them home from “kabong”. Then the next morning, the whole house will woke up to the smell of battered fried banana. Usually, some will be still sizzling in the wok and some already plated up on  the table together with an army of tea glasses filled with hot tea.

I think for most Ambonesse, they will have similar experience or memories. Either of their mother, grandmother or sister frying the banana at home or buying it from little girls who walk around the village with a tray of fried banana on their head. Of course for this, we don’t put cheese. Cheese is certainly not our culture, apart from it is an expensive stuff. But all the same, the smell and the taste of fried banana remind me of my homeland, to my families, to mothers and women who wakes up every dawn to busy themselves preparing breakfast for their loved one. I wish one day, I can be such mothers too.

This morning, Peanut have a taste of Ambon.

Serve 2 – 3 people

Ingredient:

2 Plantains (big bananas) à My fave, if I am in Ambon, is Pisang Abu-abu

3 tbsp of all purpose four

1 tsp of sugar

½ tsp baking soda

½ tsp salt

¼ cup of milk or water à I used semi skimmed milk

1 cup of cooking oil

Topping if desire:

Shredded Cheese, best one is mild cheddar. In Indonesia we use Kraft which I presume a processed cheddar cheese.

Condensed milk to drizzle on top

Direction:

Mix the flour, sugar, salt, milk/water and baking soda until it formed a batter mixture.

Meanwhile heat the cooking oil in a deep pan or a wok.

Peel and cut the banana to the size you desire. I halved it lengthwise and cut into 3 parts.

Dip the banana into the batter and fry it in hot oil until golden brown

Take it out of the oil. Arrange on the plate. Scattered the Cheese on top of the bananas then drizzle the condensed milk on top of everything.

Enjoy!