Mardika Jawi

20/03/2025

20/03/2025

Refreshing!

Halo-halo, the beloved Filipino dessert, was inspired by the Japanese kakigori, a shaved ice treat brought by Japanese migrants before World War II. Over time, Filipinos made it their own, adding ingredients like ube, leche flan, sweetened bananas, and jackfruit to create the iconic dessert we know today!

🌎 International Fame: In 2023, halo-halo was ranked among the best ice-based desserts in the world!

🔥 Fun Fact: The name "halo-halo" literally means “mix-mix” in Tagalog, referring to how you mix all the flavors together before eating!

19/03/2025

Traditional noodle dishes from 8 countries in SEA.🇰🇭🇱🇦🇲🇾🇮🇩🇵🇭🇹🇭🇻🇳🇲🇲

Credit photos: Respect to all owners.


SouthEast Asian Gallery

19/03/2025

A simple way on how to make Tape Ketan (bahasa Indonesia)

Resep Tape Ketan

Bahan:
500 gr ketan putih
11/2 butir ragi (hancurkan lalu ayak)
300-400 ml air panas
pewarna hijau

Cara membuat :
1. Cuci bersih ketan, beri sedikit pewarna rendam kurleb 2 jam, cuci bersih lagi
2. Kukus selama 15 menit
3. Siram dengan air panas sedikit demi sedikit sambil diaduk, hentikan bila sudah rata
4. Lanjut kukus kurang lebih 15 menit
5. Taruh dalam wadah biarkan sampai benar benar dingin,taburi dengan ragi aduk rata
6. Taruh dalam wadah tertutup jangan di buka sebelum matang kurleb 2 hari

Keterangan: kalau cuaca panas, tape akan cepat matang, sebaliknya kalau cuaca dingin akan lebih lama matangnya

19/03/2025

Bahan-bahan
1 kg singkong, kupas, parut dan peras
150 gula pasir (sesuai selera)
1 Bks agar-agar tanpa warna
1/4 sdt vanili
1/2 sdt garam
120 ml santan dari 1/4 butir kelapa
2-3 buah pisang raja/tanduk (utuh jangan dipotong-potong)
Beberapa lembar daun pisang batu untuk membungkus
1/2 butir kelapa buang kulit arinya (kerok/kupas), lalu parut
Pewarna makanan (merah dan hijau)

Cara membuat:
1. Setelah singkong diperas, masukkan dalam wadah besar
2. Tambahkan gula, vanili, garam, santan, agar-agar, aduk sampai rata
3. Setelah rata, bagi adonan menjadi 2 bagian, satu bagian beri pewarna hijau, satu bagian lagi beri pewarna merah
4. Siapkan daun, dan pisang yang telah di kupas serta tusuk gigi untuk menyemat daun pisangnya
5. Letakkan adonan warna merah dan hijau diatas daun, ratakan
6. Letakkan pisangnya diatas adonannya, gulung seperti membuat lontong, semat dengan tusuk gigi kedua ujung daun
7. Lakukan pada semua adonan
8. Siapkan dandang, panaskan air. Setelah mendidih, masukan adonan yang masih mentah tadi, kukus kurleb 30 menit
9. Setelah matang, tunggu sampai agak dingin, kemudian potong-potong
10. Gulingkan putri no'ong pada parutan kelapa yang sudah diberi garam

selamat mencoba!

19/03/2025

-- Rabu Indonesia --

Stick with Bolu Kukus recipe, here is our latest recipe of Bolu Kukus Nemo, a variety of Bolu Kukus in Bahasa Indonesia. Have a try!

Bahan:

200 gr gula pasir
2 butir telur
175 gr terigu segitiga
15 gr maizena
10 gr susu bubuk
150 ml sprite
1 sdt SP/emulsifier (sdt: teaspoon)
1/2 sdt vanili

Tahapnya:

🌻 Ayak terigu, susu, maizena dalam wadah
🌻 Masukkan telur, gula pasir, vanili, sprite lalu kocok sampe gula larut kira-kira 3 - 5 menit
🌻 Kemudian masukkan SP kocok dgn speed tinggi sampe kental
🌻 Bagi adonan jadi tiga bagian; 1 bagian warna oranye, 1 bagian coklat, 1 bagian yang putih (adonan dasar)
🌻 Masukkan 1 sdm (sdm = tablespoon) adonan putih lalu coklat kemudian orange lakukan hingga adonan penuh di cup adonan.
🌻 Kukus dipanci dengan air yang sudah mendidih dan api besar selama 15 menit.

18/03/2025

Perkedel
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Perkedel (others: Begedel, Gebedel, or Paragede) is a traditional Indonesian fried patty made primarily from mashed potatoes, often combined with ground meat, corn, or tofu. The dish's name and concept are derived from the Dutch "frikadel/frikadeller", a type of minced meat patty, introduced to Indonesia during the colonial era. Over time, Indonesians adapted the recipe, replacing the meat base with mashed potatoes, reflecting local tastes and available ingredients. This adaptation showcases the fusion of Dutch culinary influence with Indonesian cuisine, resulting in a beloved side dish commonly served alongside soups like soto or as part of festive meals. ​

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There are numerous regional variations of perkedel across Indonesia. For instance, perkedel jagung incorporates corn, while perkedel tahu uses tofu as the main ingredient. In some regions, minced fish or crab are added to create perkedel ikan and perkedel kepiting, respectively. These variations highlight the dish's versatility and its integration into Indonesia's diverse culinary landscape. ​

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The enduring popularity of perkedel underscores its significance in Indonesian gastronomy, reflecting a harmonious blend of historical influences and local innovation. Whether enjoyed as a snack or a side dish, perkedel remains a testament to Indonesia's rich culinary heritage.

Recipe of Cassava-based Perkedel/Resep Perkedel Singkong (Bahasa Indonesia)
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Bahan:
1 kg singkong, (pilih singkong yang empuk)
2 batang daun seledri, rajang
1 butir telur

Bumbu halus:
3 siung bawang putih, potong tipis
6 siung bawang merah, potong tipis
Garam secukupnya
Merica secukupnya
Kaldu bubuk secukupnya

Cara membuat:
1. Cuci bersih singkong, potong kecil, lalu kukus hingga empuk
2. Sembari menunggu, siapkan bumbu
4. Goreng bawang putih dan bawang merah hingga matang, ulek hingga halus
5. Angkat singkong yang sudah empuk, buang seratnya, tumbuk hingga halus
6. Tambahkan bumbu yang sudah dihaluskan, telur, garam, merica, kaldu bubuk dan juga seledri
7. Uleni hingga tercampur rata
8. Koreksi rasa dengan menggoreng sedikit adonan
9. Jika sudah pas, bulat-bulatkan adonan, lalu goreng hingga kuning keemasan




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18/03/2025

Congratulations to all winners

18/03/2025

Top 10 Nations with the Spiciest food 🌶️🔥

According to Worldwide Interpreting A Translation

18/03/2025

Telur Balado

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Telur Balado is a traditional Minangkabau dish from West Sumatra, Indonesia, featuring hard-boiled eggs fried until slightly crispy and then coated in a spicy chili sauce known as balado. The term "balado" comes from the Minangkabau word "lado," meaning chili, and refers to a cooking technique where ground red chilies are sautéed with other spices like garlic, shallots, and tomatoes. This method is integral to Minangkabau cuisine and has been passed down through generations, reflecting the region's rich culinary heritage.

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While specific historical records pinpointing the exact origin of Telur Balado are scarce, its enduring popularity underscores its significance in Indonesian gastronomy. The dish is commonly enjoyed with steamed rice and has inspired various adaptations across the archipelago, showcasing the versatility of the balado technique.

Recipe of Telur Balado / Resep Telur Balado (Bahasa Indonesia)

Bahan-bahan:
- 10 butir telur ayam
- 5 siung bawang merah
- 3 siung bawang putih
- 10 biji cabai merah kriting
- 1 buah tomat
- Garam
- Penyedap rasa
- Secukupnya gula putih

Cara membuat:
1. Kukus telor supaya lebih gampang dikupas kulitnya
2. Setelah telur matang goreng di minyak yang panas
3. Rebus cabai merah, bawang putih, bawang merah dan tomat, lalu ulek (grind) sampai halus
4. Setelah cabai agak halus, tumis hingga harum
5. Tambahkan garam, penyedap rasa dan sedkit gula
6. Masukkan telur yangg sudah digoreng, tes rasa dan sajikan

Credit picture: Kompas.com



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