Martabak Manis (Indonesian Thick Pancake)

Photo Courtesy from www.pundikencana.com

Ingredients:

300 gm    Self Raising Flour
400 gm    Fresh Milk
2 pcs        Egg Yolk
1 pc         Egg White
1 tbsp      Dried Yeast
1 tsp        Baking Powder
100 gm    Butter (Cut Diced)
200 gm    Chocolate Bar (Chopped)
200 gm    Cheese Chedar (Grated)
100 gm    Granulated Sugar
100 gm    Condensed Milk


Procedures:

1. Mix flour, eggs, yeast, and baking powder together in a bowl
2. Warm fresh milk inside microwave for 5 second (or until warm-chech with your body temperature)
3. Pour over the warm milk into the mixture and whisk carefully (to let the air comes in the mixture)
4. Cover the bowl with cling film and set a side the mixture for about 30 minutes (until you'll see a lot of bubble in it)
5. Heat omelet pan (Big size) and melt 10 gm butter on in
6. Pour over the mixture and cook with the lowest heat for about 20-30 minutes
7. After the pancake is set arrange 80 gm butter on top of the surface and cover the pan for about 5 minutes or until butter melt perfect
8. Sprinkle the sugar on top and cover again for about 2 minutes
9. Take out the thick pancake into chopping board, cut half and sprinkle chocolate and cheese on top)
10. Pour over condensed milk on top, and cover the other half (half moon shape)
11. Cut into small pieces, and serve hot
12. Happy Cooking

Opor Ayam (Chicken Coconut Stew)

Photo Courtesy from www.ikafood.com

Ingredients:

10 gm     Corn Oil
250 gm   Chicken Thigh
100 gm   Coconut Powder
25 gm     Milk Powder
100 gm   Coconut Milk
50 gm     Garlic
75 gm     Onion Shallot
10 gm     Ginger
10 gm     Candle Nut
20 gm     Lemon Grass
7 gm       Table Salt
5 gm       Peppercorn White


Procedures:

1. Cut cross wise chicken thigh (not too deep)
2. Season and marinate chicken thigh with coconut powder, milk powder, salt & pepper (keep in refrigerator for about 2hr
3. While waiting for the chicken, ground (garlic, onion shallot, ginger, candle nut) until puree consistency reach
4. Heat oil in pot with medium heat , start pan fried one side from the marinated chicken, turn over gradually
5. Add crushed lemon grass into the pot and let it flavor the chicken
6. When the chicken is almost cook 80%, pour over the puree (ground ingredients) and keep stirring the mixture for about 5-10 minutes
7. Add lap over from the coconut powder and milk powder before into the pot together with the coconut milk
8. Add water if needed, and bring to boil for about 30 minutes (the longer the better result, the chicken will be softer)
9. Check seasoning
10. Serve hot with cold white rice
11. Happy Cooking