Ongol-Ongo

ongol-ongol is one of indonesia culture food with sweet taste

Ingredients:

100 gr. Corn starch
200 gr. Goela Djawa ( Palm Sugar )
1/2 a Vanilla stick or Vanilla essence

500 ml. Water
pinch of Salt
200 gr. grated fresh Coconut

Preparation:

Use some of the cold water to make a thin paste with the corn starch. Add the sugar, vanilla and salt to the water and boil until sugar is dissolved. Remove from heat and stir in the corn-starch mix. Return to the stove and simmer for a further 3 minutes. Remove the vanilla stick and pour mixture in a tray so that the liquid is about 2 cm. deep. Leave to cool and cut in to 2 cm. square cubes. Grate coconut flesh and add a pinch of salt. Roll cubes through the coconut and serve.

Nasi Pecel / Pecel Rice - Madiun- East Java

Pecel rice is one of the unique food culture East Java.vegetable when served with Present.a spices made from beans, brown sugar, lime leaves, chili and sauce taste.

The classic Javanese spicy peanut sauce.

Make it up in large batches because it will stay fresh in or out of the refrigerator for weeks. Then mix a few tablespoons with warm water whenever you want some gado-gado or nasi pecel.

1½ cup raw peanuts
10 small red chilis
2 large red chilis
2 tsp asem tua [mature tamarind]
6 lime leaves
2 cloves garlic
2 thumb-sized pieces of kencur
2 tsp salt
about ¼ cup gula jawa [palm sugar]

1. Fry peanuts in oil for about 3 minutes
2. Crush peanuts to a fine powery paste in a lemper
3. Remove peanut mixture to a separate container
4. Crush remaining ingredients in a lemper
5. Add peanuts and mix well.

Tiwul Ayu

Method category: Steam

Ingredients:
250 gr Palm Sugar
2 tbsp Sugar
2 Eggs
2 tsp Baking Powder
1 lt Fresh milk
300 gr Plain flour
Fine desicated coconut
Screwpine leaves and Salt
Directions:

1. Mix the palm sugar (grated), sugar and eggs until it smooth.
2. Put in the flour and baking powder into the mixture and mix until even while adding the milk little by little.
3. Pour in the mixture into mould and put in chopped screwpine leaves. Steam until cooked. Eat with fine desicated coconut which has been steamed first and given some salt.