I’ve been baking like a mad woman for the past weeks. Birthdays, farewel came all together in February. It seems that February is a busy month for social occasions. After twice baking cakes I felt like no baking at all yet still wanted to produce something delicious and cute but with minimum fuss. Tiramisu is the answer! Not that I’ve never made tiramisu before but usually I just piled them inside a bowl and be done with it. But this time I made it Indonesian style which involved some effort but still very minimum. I didn’t know that us Indonesian have the obsession to make food look pretty like this until someone made a remark, ‘oh Indonesian style tiramisu’. Not until then that I realized oh yeah I’ve actually never seen this kind of tiramisu here. But it is pretty right, right?
Tiramisu cake anyone?
For recipe do visit my foodblog here 🙂 Happy Friday!
Sambal Bu Romy is actually a joke I made. There’s this famous rumah makan (restaurant) in Surabaya, East Java with the name Rumah Makan Ibu Rudy. This restaurant has a particular dish as their speciality. The dish is called Nasi Udang Sambal Bu Rudy. Nasi means rice, udang means shrimp (in this case a very tiny winy ones), sambal means Indonesian hot chili paste (well I’m sure you all know what this is), Bu means madam or missus. So yes it’s a rice dish with fried shrimp and hot sambal ala Mrs. Rudy.
To tell you the truth I only had it once, my dear friend Mbak Rachmah took me there when I was in Surabaya last year. But one would never forget the hotness of the sambal once one tried it. Well that if you are a fan of sambal. And I am a fan so when other food blogger friends were talking about Sambal Bu Rudy recipes that’s going around. I was more than ready to make it myself. And since the sambal is made here I named it Sambal Bu Romy. Because yeah Romy the cat is the Mrs. of this house.
But besides sambal and shrimp, the dish has other condiments to complete it. They are serundeng (spiced dried shredded coconut) and kremesan (spiced crumbs, it is actually leftover from flour batter of the crispy shrimp)
So are you ready to be on fire, literally? If yes, let get cracking and make this in your own kitchen. If not then just enjoy the photos! Have a Great Friday!
The dish with the crispy shrimp.
Left, serundeng. Right, kremesan.
I made this quite a while ago, so right now I am drooling over this!
Do serve it with fresh condiments such as cucumber and tomatoes.
Eekk bad bad blogger, no Food Friday for weeks! Truthfully I was not inspired at all lately photographing food, maybe it’s just the time of the year. Anyhow in the name of promise, I will try to do Food Friday at least every month (insert sheepish grin).
Speaking about pancake, growing up with an (adopted) American grandmother I was used to thick and fluffy pancake. The soft pancake was always served for breakfast. Besides My brain was conditioned that pancake should be served with nothing other than maple syrup. Variation might be made with blueberries or strawberries but maple syrup as default shouldn’t be left out. Thus I was rather in shock when finding that what Dutch call pancake here is rather similar to crepes. The appearance of Dutch pancake is rather rough to eyes and palates. The texture is somewhat thicker than crepes but with rough surface. And to my surprise people here eat it for……dinner. The pancakes could be eaten with savoury or sweet toppings such as; bacon, ham, mushrooms, cheese, applestroop (apple molasses), sliced apples, chocolate paste, powdered sugar, chocolate sprinkles. You could use one topping or in combined what you think would be best. If you think apple with mushroom would rock your world then go ahead. I promise you the taste is ok, my husband loves it. He ate all of this batch I made. But I think I should work better on integration ‘cos I still couldn’t eat this, not for breakfast and let alone for dinner. Now I let you choose, which one is your favourite pancake?