After my Kupat Tahu lunch, I had a plastic glass of Durian ice cream (es duren) for my dessert :) Durian is considered as the King of fruits in Southeast Asia. It's a fruit that "either you love it or hate it" because of the strong unique odor (For people who love it, it's very wonderful fragrant but for people who hate it, it's so awfully stink and offensive aroma - they even want to puke when they smell it). This is how the vendor prepare a glass of Durian ice cream :)
A scoop of durian ice cream.
A spoon of black glutinous rice. A dollop of durian flesh and one more scoop of durian ice cream. Drizzled with chocolate condense milk
For those who can't stand the smell of this fragrant creamy durian ice cream, please close your nose! ;)
Instead of having lunch at a Sundanese (West Java cuisine) restaurant together with my ex-colleagues, the food street vendors in front of the restaurant attracted me more thus I decided to eat "Kupat Tahu" for my lunch.
Kupat is another word for Ketupat which is rice cake - usually it's boiled in young coconut leaves for 4 to 5 hours.
Tahu Bandung or yellow tofu is tofu being soaked in salty turmeric water.
The preparation to make a plate of Kupat Tahu Bandung:
Slices of kupat (rice cake).
Slices of fried tahu Bandung (yellow tofu). Blanched beansprout.
According to the vendor, the ingredients of the peanut sauce are ground roasted peanut, coconut milk, brown sugar, tamarind juice, kaempferia galanga, shallot, garlic, and salt. Drizzled some sweet soy sauce.
Yesterday, I went for a day trip to Bandung (the capital city of West Java, 2 1/2 hours from Jakarta) together with my ex-colleagues. Total of us were 25 persons. We rented a bus that brought us around the city of Bandung to shop at those famous factory outlets and also for food hunting :D
Do not worry if you only see limited food here, there'll be more posts and more details of the food that I had during this trip coming soon, so.... stay tuned! ;)
Batagor Riri
Batagor Riri is one of the famous snack in Bandung. It's like a must buy one if you are there. What is Batagor? You can click here to learn more about it.
Address: Jl. Burangrang No. 41 (in front of Bank Central Asia) Bandung Tel: (022) 7303349 Note: Batagor Riri has 5 branches around Bandung.
10 pcs = Rp. 60.000
Serabi Bandung I will write about it in another post ;)
Otak - otak Ikan To know more about otak - otak, please read it here
Yoghurt Cisangkuy
If you love drinking yogurt, then the best place in Bandung is at "Yoghurt Cisangkuy". They serve fresh yogurt with many flavors such as strawberry, lychee, grape, orange, chocolate, etc. You can choose the thick or thin yogurt, with or without the slices of the fruit.
Address: Jl. Cisangkuy No. 66 Bandung Tel : (022) 7273956
prices from Rp. 9.000 to Rp. 12.000/ glass
Clique Lounge et Resto
And if you are hungry and want something not too heavy to eat, you can eat at Clique which is directly beside Yoghurt Cisangkuy.
This chicken rice porridge's cart has been here since 1960s and it's not moving anywhere :)
(trans: Bubur means porridge, Ayam means chicken)
The name of this chicken porridge is "Bubur Ayam HR Sulaiman Cirebon" because the name of the owner was HR. Sulaiman (now his son is taking care this famous chicken porridge business) and HR. Sulaiman came from Cirebon, the city that is famous of Tahu Gejrot (stinky tofu). But then, mostly people are more familiar with the name "Bubur Ayam Cikini" because of the location is in Cikini - Central Jakarta.
The toppings for the chicken porridge.
Salty soy sauce and white pepper.
Pssstt... I've never seen this brand of salty soy sauce in the market so I guess this is one of the secret ingredients that make the chicken porridge tasted special *wink*
The way of preparation of the chicken porridge is a little bit than the one I already posted before, you can clickhereto read it.
Let's see how is the preparation of making this chicken porridge ;)
First scoop a big spoon full of a thick porridge into a bowl.
Sprinkle white pepper. Ah.. even just a little but it totally gave a peppery kick!
Add some tong cai (mustard green pickle)
Drizzle some salty soy sauce.
Generously add some slices of Cakwee (yaotiao/ yau char kway)
then some torn chicken
And last, for the top... Emping (malinjo chips) Ready to be served to the hungry customers *drools*
As the texture of the porridge and also toppings are a bit different than the usual street chicken porridge, definitely the taste is slightly different too. I could taste the warm thick rice porridge is cooked with chicken broth and ginger which added a nice aroma.
It's been awhile since I've been looking for a yummy carrot cake recipe. So glad that I found one in JoyofBaking.com
Definitely, I got very tempted to bake it directly!
So here is the result. As usual, I tried not to put any cream nor frosting to my cake but don't worry, I still put the frosting cream recipe here, in case you want to give it a try :)
For the cake: 1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated) 2 cups (280 grams) all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 4 large eggs 1 1/2 cups (300 grams) granulated white sugar 1 cup (240 ml) safflower, vegetable or canola oil 2 teaspoons pure vanilla extract
Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.
Note: This cake can be baked in a 9 x 13 x 2 inch (23 x 33 x 5 cm) pan. Just increase the baking time to between 30 to 40 minutes
For the Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature 8 ounces (227 grams) cream cheese, room temperature 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted 1 teaspoon (4 grams) pure vanilla extract finely grated lemon zest of one lemon
Direction to make the Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.
Serves 10 - 12.
Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
Btw, I really love these Korean twins! I just think they are so awesome.... Beautiful voices! :)
If you wish to use my photos and/or text, please contact me via email (selba22 at gmail dot com) for my permission or at least put a credit at the end of your post by linking back to my blog.
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