Indonesian kale recipe

Belandas know how to make a real Dutch dish with kale.

We're famous off the kale stamp (smashed potatoes with kale served with smoked sausage or bacon)

But me as an Indo knows that people from Indonesia can make great stuff with kale also.

It's nice and spicy served with rice.

Today I will give you this Indonesian kale recipe. 

Terima kasih kembali!

What you need:

300g smoked bacon diced 

3 large chopped onion 

2 cloves garlic 

500g Kale 

1 tablespoon sambal Oelek 

2 cubes chicken broth

pandan rice 

cucumber

First bake the bacon on high heat in his own fat till cracklings.

Then add the onions and garlic, stir continuely, add a little olive oil and sambal to it.

Then stir the kale through it.

Finally add a cup of water with the cubes chicken broth to it.

Leave the lid on the pan and simmet on a low heat for 45 minutes.

Prepare the rice and cut the cucumber in pieces.

Serve the kale mixture with the rice and cucumber.

Selamat Makan!

Indonesia recipe: kolak!

A new Indonesia recipe: Kolak. Kolak is a dessert made with coconut milk, fruit and cassava.

You can eat this dish warm or cold.

What you need:

2 ripe bananas 

1 small sweet potato cut into pieces 

pieces of cassava 

400 ml thick coconut milk 

90g melted palm sugar (gula jawa) 

1 pandan leaf 

pinch of salt 

water

Cook in a little water, the sweet potato and cassava pieces until they are soft.

Add the banana pieces and coconut milk and gula jawa and the salt and pandan leaf.

Let it cook for a while.

You can also add other fruit or pieces of pumpkin just what you like.

Selamat makan!!!!

bubur kacang hijau

Bubur Kacang Hijau also known as a sweet porridge of small green peas.

This porridge is made out of mung beans. 

For thousands of years, mung beans have been used for a variety of purposes. Mung beans originated in India and were cultivated Throughout Asia. The ancient Chinese used mung beans for culinary and medicinal Purposes zoals dispelling heat and detoxifying the body. Today mung beans are still being used for culinary and health Purposes due to the beans' high nutritional content and value.

They are a natural source of protien, high in fibre and used extensively in Asian cooling, espacially by vegetarians. 

So with the mung beans by my side I will bring you back again to my roots: Indonesia.

My mother made this when I was sick as a litlle kid. And now I've got the flu again I wanted to try and make these porridge.

This is not the original recipe like my: Bubur ketan hitam . 

What you will need is:

150 gr. kacang hijau (aka mung beans)

7.5 dl. thin santen (coconut milk)

2 ltr. water

2 tbsp maple syrup

Soak the kacang hijau overnight in plenty of water. Pour the kacang into a pan of water and cook it in about 1.5 hours until tender. Pour off the excess water and add the santen with the maple syrup.

Make sure the santen is warm. 

I pour the remaining coconut milk off, but you can maintain it.

And your porridge is ready to serve!

selamat makan

Bubur Ketan Hitam

I want to bring you back to my roots: Indonesia.
Well I want to bring a little bit of it back. This recipe is not the original Indonesia recipe.
Because I can't eat right (everything comes back out again) I want to try if this will stay in. An healthy Indonesia breakfast or lunch. Bubur Ketan Hitam or also known as Black Rice Pudding.
In the original recipe you'll need: pandan leaves and palm sugar. But we've don't got that over here (the little town where I live) so I've made an easy version of it.

You'll need:
200 gram Black rice
1 can coconut milk
1/2 cup of water
little bit of seasalt
1 tbsp maple syrup
2 tbsp coconut flakes

Cook the rice with the water and the salt and maple syrup for 45 minutes.
Stir frequently, until the rice is tender and most of the liquid has absorbed.
Add the coconut milk to the rice and boil it a little.
Put the pudding in an bowl mix it with coconut flakes and it is ready.
You can top it of with some fruit you like. I top it of with some passion fruit.