Prawns in Oriental Sauces

FRIED PRAWN IN ORIENTAL SAUCE
Ingredients:
250 gr prawns, headed
2 tsp lemon juice
1/3 tsp salt
75 ml vegetable oil
3 cloves garlic, thinly sliced or finely chopped
1 medium onion, sliced roughly
5 stalks spring onion, cut into 5cm length
Sauces, mix thoroughly:
2 tsp light soy sauce
1.5 tbs teriyaki sauce
1.5 tbs oyster sauce
2 tsp worcestershire sauce (optional)
50 ml water
Method:
Marinate prawns with salt and lemon juice, let it stand for 5 minutes.
Heat oil in frying pan, fry marinated prawns just until cooked, do not overcooked, set aside.
Add chopped garlic to the remaining oil in the pan, saute over medium heat until golden in colour.
Pour in mixed sauces, turn the heat to high, let it come to a full boil.
Stir in fried prawns and sliced onion, saute for half minutes.
Add in spring onion, continue to stir for another half minutes.
Remove from heat, serve immediately.
Note:
If possible try to cook the prawns with the shell intact, this will bring a stronger and tastier flavour with extra moisture to the flesh added from the shell.
Serve with potatoes and braised vegetables.


Indonesian Version
UDANG GORENG SAUS ORIENTALBahan:
250 gr udang jerbung segar, buang kulit kepalanya
2 sdt air jeruk
1/3 sdt garam
75 ml minyak sayur
3 siung bawang putih, irs tipis
1 buah bawang bombay ukuran sedang, iris kasar membujur
5 tangkai daun bawang (spring onion), potong 5cm
Saus, aduk jadi satu:
2 sdt light soy sauce (pake kecap asin boleh)
1.5 sdm saus teriyaki
1.5 sdm saus tiram
2 sdt kecap inggris
50 ml air matang
Cara:
Aduk udang, air jeruk dan garam, diamkan 5 menit.
Panasin minyak sayur, masukin udang, masak sampe sekedar matang ajah jangan terlalu kering.
Tiriskan udang, masukkan bawang merah dan bawang putih ke wajan yang masih panas.
Tumis dengan api medium high sampe bawang berwarna kuning, tuangi campuran saus, biarkan berbuih.
Masukin udang, aduk rata setengah menit.
Masukin daun bawang, aduk setengah menit lagi.
Matiin api, sajikan segera.
Note:
Biarkan udang tanpa dikupas, aroma dan rasanya akan lebih kaya dan dagingnya lebih lembut daripada bila dikupas.
Penyajian gaya oriental pake tumis sayuran (pokchoy, kailan, kangkung)
Penyajian gaya jawa pake kuluban dan sambal terasi.
Penyajian gaya continental pake potongan kentang rebus yang ditumis dengan garlic butter & peterseli plus rebusan mixed vegetables.
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Cake Tape, Fermented Cassava Cake

Tape, or fermented cassava is very popular in Indonesia. It is cooked cassava (steamed or boiled), fermented with particular yeast (made from ground spices and rice flour), stored in airtight container in a dark place for 2-3 days. The fermentation produces a moist and soft flesh cassava with sweet and sour alcoholic taste. You can consume it directly or create various desserts using it, from drinks, jellies, fritters and cakes.
I was about making afternoon cake while I saw some Tape left in chiller. I thought I could turn it to be a delicious cake for my cloudy sunday, combined with sultanas and nuts. It was my really first Cake Tape anyway :D I made it without any recipe, but my heart told me what I had to blend hehehehhh... and it worked! A soft and moist cake with a sweet smell of Tape and a shot of vanilla scent. Topped with dark ganache, it was really a perfect way to use up my tape ;)

CAKE TAPE (Fermented Cassava Cake)
Ingredients:
4 eggs
100 gr caster sugar
1.5 tsp cake emulsifier (optional)
150 gr all purpose flour + 1 tsp baking powder, shifted
200 gr good quality of Tape (fermented cassava), discard the thin woody core
100 gr margarine, melted
1 tbs vanilla essence
50 gr roasted nuts, chopped (I used kenari or Java Almond or Pili Nuts)
50 gr sultanas or raisins
20x20x4cm baking pan, greased and lined with baking paper
Method:
Put raisins/sultanas in a small bowl, pour boiling water just until covered, let it soaked for 3-4 minutes until puffed, rinse and pat dry in papertowel.
Mix raisins, nuts and flour, set aside.
Beat fermented cassava, margarine and vanilla using electrical mixer at medium speed for one minute. Fold in mixed flour, continue to beat for a half minutes until well blended, set a side.
At another bowl, beat eggs, sugar and cake emulsifier at full speed until thick, fluffy and pale.
Fold into cassava mixture in four batch, stir well using spatula or wooden spoon for each addition until well combined.
Pour into prepared pan, bake until done.
Remove from the pan, let it cool. Cut and serve with your favourite topping (chocolates, cream cheese or simply dust with confectioner sugar and cinnamon powder, or served with 1-2 scoops of ice cream, yummm...)
Note:
You may substitute margarine with vegetable oil or butter, or combination of both, add a pinch of salt for better taste.


Indonesian Version

CAKE TAPE
Bahan:
4 butir telur
100 gr gula pasir
1.5 sdt emulsifier
150 gr terigu +1 sdt baking powder
200 gr tape yang bagus, buang serat tengahnya
100 gr margarin, lelehkan
1 sdm vanilla essence
50 gr kenari sangrai, cincang kasar
50 gr kismis
Loyang 20x20x4cm, olesi minyak sayur & alasi kertas roti
Cara:
Rendam kismis dalam air panas (gak usah banyak2 asal sampe terendam), biarkan 2-3 menit sampe ngembang, tiriskan & tebarkan di papertowel agar airnya terserap.
Sementara nyuekin kismis, kocok tape, margarin leleh dan vanilla dengan speed sedang selama 1 menit hingga lembut.
Campur kismis, tepung dan kenari hingga rata, masukin ke campuran tape, kocok lagi dengan speed sedang setengah menit hingga rata, sisihkan.
Kocok telur, gula dan emulsifier hingga putih mengembang dan kental (jangan lupa whisker bekas ngaduk tape dicuci & dikeringin dulu ya hehehehe).
Tuang sepertiga kocokan telur ke adonan tape, aduk balik dengan spatula hingga menyatu.
Tuang lagi sisa telur adonan dalam 2-3 tahap sambil terus diaduk balik hingga rata.
Tuang ke loyang yang udah disiapin, oven sampe matang dengan suhu sedang.
Angkat, keluarkan dari loyang dan diamkan hingga dingin.
Taburi topping sesuai selera, potong2 & sajikan.
Note:
Saat dioven adonan gak akan terlalu mengembang, tapi hasilnya tetep spongy dan lembut.
Kemaren toppingnya pake ganache sisa. Bisa dikasi topping krimcis, keju parut, gula halus campur kayumanis dll. Tanpa topping juga noproblem, tetep uenak.
Penyajian lain, bisa ama 1-2 skop es krim, sluuurppp
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