Ingredients
500 grams white tofu
1 packet instant marinade mix
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon mushroom bouillon
½ teaspoon baking powder
½ teaspoon baking soda
Ingredients
1 dragon fruit
5 tablespoons oats
1 tablespoon granulated sugar (adjust to taste)
¼ teaspoon salt
500 ml fresh coconut milk
Cooking Procedure
Cut the dragon fruit in half, remove the skin, and mash it with a fork. Then set aside a small amount for the topping.
In a saucepan, combine the oats and dragon fruit and stir until they’re evenly mixed. Then don’t forget to add a little granulated sugar and salt—you can substitute these with vegan honey or palm sugar.
Add the coconut milk while stirring. As for the coconut milk itself, try to use fresh coconut milk so it tastes richer. However, if coconut milk is hard to find in your country, you might try substituting it with vegan milk.
Then cook it on the stove while stirring over low heat, because it’s very prone to burning as it will thicken later on.
Ingredients
250 grams steamed purple sweet potato
250 grams of wheat flour
2 tablespoons cornstarch
50 grams of powdered sugar
1 tablespoon fermipan
¼ teaspoon bread softener
3 tablespoons butter
120 ml warm water
Instructions
Use steamed sweet potatoes; here, I steamed the sweet potatoes the night before so I could prepare the bread dough in the morning.
Next, prepare the yeast with 130 ml of water, then let it sit for about 10 minutes until the yeast is active and foamy.
While waiting for the yeast to activate, I mash the sweet potatoes until they’re completely smooth.
Then add the powdered sugar and stir until evenly distributed and the sugar is absorbed into the mixture.
Mix the all-purpose flour with the cornstarch, then stir the dry ingredients until well combined.
Next, add the yeast mixture and stir until evenly distributed throughout the flour mixture.
Then add the margarine, knead until smooth, and let the dough rest for about 20 minutes, covered, until it doubles in size.
After 20 minutes, punch down the dough, then divide it into several portions.
Roll out the dough, then spread the sweet potato filling over the surface. Fold the dough into a thin layer, then cut it into two pieces.
Next, braid the dough and shape it into a round according to your preference.
Repeat until all the dough is used up, then let the dough rest again for about 60 minutes.
After 60 minutes, bake the dough at 180 degrees Celsius on the top rack for about 20 minutes.
When the bread starts to brown, I brush the surface with margarine to give it a more attractive color.
Ingredient
130 grams tapioca flour
130 grams wheat flour
1 tablespoon baking soda
50 grams butter
4 eggs
500 grams granulated sugar
500 ml water
60 ml sweetened condensed milk
Instructions
Prepare all the ingredients, then place them in a pot to make the caramel first. Add the granulated sugar and cook over low heat until the sugar dissolves.
Once all the sugar has dissolved, add hot water to the caramel. Be careful during this step so the water doesn’t splash onto your hands. Cook briefly for 2 to 2 minutes, then turn off the stove and let it cool.
Next, melt the margarine in a heat-resistant bowl set over a pot of simmering water until the margarine is fully melted.
Once the caramel has cooled completely, prepare the eggs by adding baking soda and milk, then whisk until well combined.
Gradually add the flour while stirring until everything is fully incorporated.
Next, gradually add the prepared caramel, ensuring everything is thoroughly combined. Finally, don’t forget to add the melted margarine.
Pour the batter through a sieve into a baking pan that has been greased with margarine. Pour until all the batter is in the pan. It’s best to use a slightly taller pan so the cake doesn’t spread over the edges when baked.
Bake in an oven preheated to 200 degrees Celsius, using the bottom heat first for about 45 minutes until the cake rises and bubbles. Then, after the next minute, switch to top and bottom heat. Remove from the pan once the cake has cooled slightly.
Eggplant sambal pecak is a fairly popular traditional dish. It’s a staple for those of us living in the countryside, where vegetables are plentiful. Plus, eggplants are easy to find locally; adding coconut milk and a simple blend of sambal spices makes this dish quite delicious.
Ingredients
2 purple eggplants
5 red chili peppers
6 bird’s eye chili peppers
1 roasted candlenut
1 teaspoon granulated sugar
¼ teaspoon salt
150 ml coconut milk
Sesame fried banana is one of the most popular fried banana recently on social media. As I mentioned above, this fried banana is known as Thai fried banana.
Ingredients
6 kepok bananas
30 ml instant coconut milk
2 tablespoons cornstarch
2 tablespoons sesame seeds
50 grams rice flour
100 gram wheat flour
1 tablespoon margarine
¼ teaspoon baking powder
½ teaspoon salt
100 ml water
Ingredients
1 block of tempeh
100 grams all-purpose flour
1 stalk of celery
5 red chili peppers
¼ teaspoon salt
¼ teaspoon mushroom bouillon
2 cloves of garlic
1 candlenut
Pie Crust Ingredients
250 grams all-purpose flour
175 grams margarine
1 tablespoon powdered sugar
1 egg yolk
Brownie Ingredients
70 grams chocolate bars
25 grams margarine
70 grams powdered sugar
1 egg
50 grams all-purpose flour
Preparation Steps
The first step is preparing the pie crust. Combine the all-purpose flour and margarine in a bowl. Then add the powdered sugar and egg yolk, mix and knead until well combined.
Spread the mixture into a pie pan, smooth it out, and prick the surface with a fork.
Next, bake in the oven until
done for about 30 minutes.
Once the pie crust is done, I immediately prepare the brownie filling. The brownie layer is made after the pie crust starts to set so it doesn’t harden when added.
Melt the chocolate bars and margarine in a bowl, then let cool. Next, lightly beat the eggs and powdered sugar.
Then add the melted chocolate, followed by the all-purpose flour and cocoa powder.
Stir until well combined, pour into the pie crust, and bake the pie until fully cooked.
Ingredients
100 grams of ground pumpkin
1 tablespoon of sugar
To taste spring roll skin
To taste chocolate
Making Procedure
Peel the pumpkin thoroughly then cut into small pieces according to taste.
Wash thoroughly then steam for about 15 minutes until completely tender.
If it is cooked, let the pumpkin dingi then crush the pumpkin until smooth.
Add half a teaspoon of salt, then add sugar and stir until well mixed.
If all is done it's time to wrap the dough take a spoonful of pumpkin puree.
then add chocolate, Then roll the pumpkin filling lengthwise like rolling a kebab do it until it's done.
When all is done fry until brownish yellow. Serve on a plate with a sprinkle of chocolate on top and sprinkles.
Ingredients
2 eggs
90 grams all-purpose flour
110 grams powdered sugar
50 grams dark chocolate
100 grams cocoa powder
50 grams margarine
1 teaspoon vanilla extract
35 grams vegetable oil
Chocolate chips to taste
Instructions
Melt the chocolate bars with vegetable oil and margarine until fully dissolved.
Beat the eggs and powdered sugar until well combined. Add the vanilla extract, then sift in the cocoa powder to ensure there are no lumps.
Add the flour, then stir until well combined. To make it easier to fill the cups, transfer the batter to a piping bag. Then fill the mini cups with the batter, but don’t overfill them.
Add chocolate chips, then bake in the oven at 150 degrees Celsius for 1 hour, or adjust according to your oven.
Crispy nori instant noodles are processed instant noodles with nori dressing which are then seasoned and then fried crispy. It tastes very distinctive and has a unique flavor from the combination of nori and instant noodles.
**RECIPE**
Ingredients
1 piece of noodles
10 small pieces of nori
3 tablespoons of wheat flour
1 tablespoon cornstarch
To taste chili powder
A pinch of ground pepper
¼ teaspoon salt
Water to taste
Making Procedure
Step 1 : Combine flour and cornstarch, then add salt, pepper, and chili powder.
Step 2 : Stir everything until evenly distributed and then add enough water while stirring until the dough is medium thickness.
Step 3 : Boil the instant noodles until they are completely soft so that the texture is easy to apply.
Step 4 : When the noodles have cooled, add seasoning in the form of enough pepper and chili powder to taste, then also add mushroom broth.
Step 5 : Take one spoonful of instant noodles and leave it on the nori sheet.
Step 6 : Then roll lengthwise according to taste, do it until the noodles run out, here I get 7 pcs of noodle rolls.
Step 7 : If all is done, coat the noodle rolls in the flour that has been prepared until all surfaces are covered with flour mixture.
Step 8 Fry until brownish yellow with hot oil, or until crisp.
https://peakd.com/hive-180569/@nurfay/vegan-instant-noodle-stuffed-nori-rolls
Recipe
Ingredients
3 small pieces of corn
100 grams of rice flour
100 grams shredded coconut
100 grams of rice
400 ml water
65 ml instant coconut milk
4 spoons of granulated sugar
¼ teaspoon salt
Cooking Procedure
Step 1 Prepare a small size of sweet corn, then peel the sweet corn until it is all gone from the cob.
Step 2 Put the rice flour and rice and also grated coconut into the blender.
Step 3 Add instant coconut milk and water and blend until smooth.
Step 5 Then if all the ingredients are ready it's time to bake, prepare the mold and then heat and spread the cooking oil.
Step 6 Then take one ladle of dough and then add the corn topping on top of it, add as much as you want.
Step 7 Cook until brownish yellow or until cooked, don't forget to cover when cooking so that the cake cooks evenly.
https://peakd.com/hive-180569/@nurfay/how-to-make-cake-sweet-corn-coconut
RECIPE
Ingredients
2 egg whites
1 egg yolk
250 grams of butter
100 grams of chocolate chips
200 grams of powdered sugar
250 grams of all-purpose flour
Vanilla
Cooking Procedure
Beat the egg whites until stiff peaks form, then set aside.
Combine the powdered sugar and margarine, then mix. Add the egg yolks and mix again until the mixture turns pale.
Add the chocolate chips and Don’t forget to add the flour while stirring the batter until it’s well combined. The previously whipped egg whites, then mixs until evenly combined using a spatula.
Transfer the dough into a piping bag, then pipe the dough onto a baking sheet greased with margarine.
Bake in the oven at 170 degrees Celsius using top and bottom heat until fully cooked.
Visit the recipe : https://peakd.com/hive-120586/@nurfay/foolproof-cat-tongue-cookies-recipe
Recipe
* Ingredients
50 grams of cabbage
50 grams of shiitake mushrooms
1 clove of shallot
1 clove of garlic
1 tomato
5 red chili peppers
5 green chili peppers
* Instructions
I roughly chop the shallots, chili peppers, and tomato; you can also mince them, but I think they have more flavor when roughly chopped.
Then cut the cabbage into small squares or pieces according to your preference.
Sauté the ground spices in 5 tablespoons of cooking oil until wilted, then add a little water.
Soak the mushrooms in hot water for about 5 minutes, then cut them into small pieces according to your preference. Add them to the sautéed spices after cutting.
Add the cabbage, stir, and cook the mixture until done. Don’t forget to add salt to taste; once it’s just right, you can serve it.
https://peakd.com/hive-180569/@nurfay/spicy-stir-fried-cabbage-with-shiratake-mushroomsj
This one is a very popular dish in my area. Cempokak with a combination of grated coconut is often a lunch dish or a special celebration dish in Aceh.
RECIPE
Main Ingredients
100 gram cempokak
100 grams grated coconut
5 green chilies
1 lemongrass stick
6 lime leaves
Ground Spices
4 cloves shallots
3 cloves of garlic
1 hazelnut
12 cayenne pepper
10 grains of pepper
To taste
The full recipe https://peakd.com/hive-180569/@nurfay/traditional-stir-fried-vegetable-cempokak-with-coconut-seasoning
RECIPE
Ingredients
6 grams instant coffee (ground)
15 grams warm water
100 grams margarine
80–90 grams powdered sugar
1 egg yolk
160 grams low-protein flour
15 grams cocoa powder
25 grams cornstarch
Preparation Procedure
Brew the coffee with warm water for just a moment, stir until well combined, and set aside. You may also substitute the water with warm milk.
Cream the butter, then add the powdered sugar and beat until well combined.
Next, add the egg yolks and beat again, then add the coffee brewed with warm water.
Add the flour little by little while stirring. Add the chocolate and stir until well combined.
Mix again by hand until the dough is no longer sticky and easy to shape.
Take 1 standard teaspoon of dough, shape it into a ball, then make a hole in the center with a knife or spoon to form a coffee-like shape.
Arrange on a baking sheet and bake until done for about 45 minutes at 180 degrees Celsius.
Cornribs is the cool name of this snack, processed corn that is fried and then seasoned with simple spices.
Recipe
Ingredients
3 small pieces of corn
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon butter
Seaweed to taste
1 teaspoon chili powder (adjust according to taste)
The full recipe : https://peakd.com/hive-180569/@nurfay/easy-way-to-make-corn-rib-snacks
150 grams of wheat flour
100 grams sweet potato
100 grams tapioca flour
120 ml water
½ teaspoon ground pepper
Salt to taste
Scallions and sop leaves to tast
15 pieces of cayenne pepper
150 grams palm sugar
2 cloves of garlic
The full recipe here !
https://peakd.com/hive-180569/@nurfay/purple-sweet-potato-with-spicy-aren-sugar-cuko-sauce
Ingredients
50 grams cornflakes
120 grams margarine
60 grams powdered sugar
1 egg yolk
100 grams all-purpose flour
25 grams cornstarch
15 grams powdered milk
Raisins to taste
Preparation Instruction
Cream the margarine with the powdered sugar until the mixture lightens in color.
Then add the cornstarch and powdered milk.
Add the flour and mix until well combined. Add the raisins and crushed cornflakes.
Scoop the mixture onto a baking sheet using a spoon, and repeat until all the batter is used.
Bake at 150 degrees Celsius for about 50 minutes.
https://peakd.com/hive-120586/@nurfay/crispy-cornflake-cookies