Name : Cici Afriani

NIM : F1021141003

Botok

“Botok” is a typical food from West Kalimantan. “Botok” almost resembles the shape of fish spiced dishes or “pepes ikan” , but it’s tastes is different and different presentation method. The thing that make “botok” in Kalimantan is different with “botok” in other area is in Kalimantan “botok” wrapped by using noni leaves and the typical basic seasonings. ”Botok” will be delicious and tasteful if using fish options such as tuna fish, mackerel fish, snakehead fish and carp fish. To get a sense of the unique and typical fish, after cleaned the fish, cut according your taste, then put in jars by adding salt and rice in order to aroma of fish meat into typical. The meat fish in a jar left for some days between 2-3 days until the meat is rather soft. Then newly processed into “botok” food.

The ingredients to make it :

1.        1 kg of fish meat

2.        Young noni leaves

3.        3-5 sheets of young turmeric leaves

4.        15 sheets of kesum leaves

5.        3 stalks of lemongrass

6.        650 ml coconut milk

7.        2 pieces of shredded coconut

8.        ½ tablespoons of tamarind

9.        Dried chillies

10.    1 ons of palm sugar

11.    Cooking oil for frying

The seasonings :

1.        6 cloves of garlic

2.        4 pieces of red onion/shallot

3.        1 finger segment of ginger

4.        1 finger segment of turmeric

5.        3 pieces of hazelnut

6.        10-15 seeds of coriander

7.        MSG and salt

8.        Flavoring

How to make it :

1.        Clean the fish meat that exist in jars

2.        Turmeric and kesum leaves sliced smoothly

3.        Fry the shredded coconut until yellow, then it pounded until smooth.

4.        Red onion, garlic, coriander, hazelnut, lemongrass, and dried chilies pounded until smooth and then pan with cooking oil and adding salt and MSG.

5.        The seasoning on top added with tamarind water and palm sugar, stir until evenly. Then enter the fish meat that you have prepared.

6.        After the fish meat is half-baked, then add with turmeric and kesum leaves and the shredded coconut that has fried and pounded.

7.        After the fish is mature, lift and wrap with noni leaves.

8.        Parcel of botok was put into coconut milk stew, stirring constanly so that the fish become soft (mature) and it’s seasoning seep and it’s coconut milk sauce rather coagulate.

9.        For serving, throw it’s yarn, and put on the plate an and then pour it’s sauce on it.

 

Name : Cici Afriani

NIM : F1021141003

Bowsprit ( "Cucur" Cake )

Bowsprit or “Cucur” is one of the traditional cake in Indonesia, that usually, we will find it in some party, especially in Central Java. Round-shaped cake with it’s edge like rather is burnt, it has a sweet taste that combined with the tasteful coconut is very typical. In Kalimantan exactly in West Kalimantan, name of "cucur" cake is tumpi usually served by the natives resident when the big day or a custom party. Bowsprit is one of the favorite wet cake. This traditional cake is very delicious although only using materials that are very simple. This cake is usually sold in the markets, the wet cake shops or food stalls. This cakes bowsprit is very be loved by various groups, begin from children to adults. Bowsprit cake is very easy to be made into a delicious cake, to make this cake does not require a lot of materials, but when the process to made it requires patience, because it must be processed one by one. Hopefully bowsprit cake recipe that I show in this beloved blog can benefit for us all. Ingredients for making this bowsprit cake do not need a lot of materials. Among them are rice flour, wheat flour and brown sugar.

The ingredients to make bowsprit cake :

1. 125 grams of rice flour

2. 30 grams of wheat flour

3. 125 grams of brown sugar
4. 2 pieces of pandan leaves
5. 1/4 teaspoon of salt
6. 230 ml of water

How to make the delicious bowsprit cake:

1. The first step that we will do is boil water as much as 230 ml, pandan leaves and brown sugar until sugar dissolves and boil. Then strain and let until warm (not too hot).

2. Then we mix rice flour, salt and wheat flour. Then we pour a solution of sugar little by little. 

3. After the dough of bowsprit cake is rather coagulate. Hit it for approximately 30 minutes while given a little brown sugar solution until exhausted.

4. After that we let the dough of bowsprit for approximately 40 minutes.

5. We heat the cooking oil as much as 4 tablespoons into bowsprit cake molds ( small concave pan ).

6. Pour the dough of bowsprit into molds then flush with hot oil until the bowsprit cake expands and fibrous.

7. Stab the middle of the bowsprit cake with tooth puncture. Do it while rotated in order to crude part on the bowsprit cake participate mature. We are turning the bowsprit cake for a while and take away. Please try :)

 

Name : Agustiawan
NIM : F1021141001

Dadar Gulung Cake

Dadar Gulung Cake in Indonesia including the ranks of famous traditional cake with pandan green scent with grated coconut contents, mixed with brown sugar. Currently Dadar Gulung Cake are often found in various events such as gathering and family gatherings.

History Origins Dadar Gulung Cake:

According to Wikipedia, Dadar Gulung Cake is typical food of Malaysia and Indonesia. Is it true that from Malaysia? Because the contents of Dadar Gulung Cake on average using coconut and brown sugar.

Dadar Gulung Cake still one class with Pancake. The difference in Indonesia how to make rolled and given the contents.

Necessary ingredient in making Dadar Gulung Cake:

~ 125 grams of wheat flour

~ 1 egg

~ 1/2 teaspoon salt

~ 3 tablespoons cooking oil

Materials for Content Dadar Gulung Cake:

~ 150 grams of brown sugar

~ Half coconut half old, peeled and grated lengthwise

~ 1/2 teaspoon salt

~ 1/4 tsp vanilla powder

~ 1 sheet pandan green scent.

How to make Dadar Gulung Cake:

1. For the skin: Mix flour, water, eggs, and salt. Stir well. Add oil, stir again until evenly distributed.

2. Heat a flat pan 20cm size, spread with a little oil, make a thin omelette then set aside.

To the contents: Heat the pan and put brown sugar, wait until melted, mix coconut with brown sugar, vanilla powder, salt and pandan leaves into the pan, Stir well.

 Then, take a piece of thin omelet that has been made, then fill with the core 2sdm coconut and brown sugar, then Dadar Gulung Cake to finish.

Dadar Gulung Cake ready to serve.

Name : Agustiawan

NIM : F1021141001

Sari Muka Cake

Sari Muka cake is a traditional cake typical of Borneo. This cake made of rice flour is the main ingredient added corn flour and coconut milk. Sari Muka cake is very tasty and would be an attractive dish for your family. Reasons given the name of the Sari Muka cake because it has an interesting shape and has two colors: white and brown.

ingredients:

1. 1 tablespoon of water whiting

2. 2 tablespoons of salt water

3. 2 eggs

4. 2 tablespoons rice flour to thicken

5. 200 grams of brown sugar, finely sliced

6. 250 grams of rice flour

7. 500 cc coconut milk

How to make Sari Muka Cake :

Mix the flour with coconut milk, water whiting, and salt water, stirring until blended. Pour into a baking pan that has been spread with oil, steamed until half cooked, then lifted.

Beat eggs, brown sugar, and add 2 tablespoons rice flour so that it becomes thick. Pour on top of the dough, then steamed with half-baked batter earlier. Steamed whole until cooked.

Lift, then cut into pieces and Sari Muka Cake ready to serve.