Recipe: babandrekan

So this is not the real bandrek, that's whg i call it babandrekan.

This is a warm beverage, ideal to drink in a cold snowy or rainy day.

What you need:

Pan

Ingredients:

2 cups of water

2 inches of ginger, peel and slice them

1 tbs of palm sugar

1 pandan leaf, cut 2 cm (usually you'll get 5-6 slices), or replace it with 1 tsp vanilla.

How to cook:

1. Boil water

2. Throw in ginger

3. Throw in grated palm sugar and pandan leaves.

4. Cook until you only have 1.2 cup left.

How to drink:

1. Drink right away, or

2. Mix with milk.

Recipe: steamed macaroni schotel

So, I was thinking to eat macaroni schotel but I don't have an oven to bake. I decided to do the steamed version of it.

what you need:
a small pot to boil the pasta
a bigger pot to steam the bowl of schotel
bowl, I am using my usual 20 cm diameter bowl (8 cm depth)

Ingredients:
1/2 cup of pasta, elbow/fettuccine/spaghetti/any pasta
1/3 cup of milk
2 eggs, battered
2 clove of garlic, crush and mince
1 medium sized onion, dice
50 grams of minced beef
1/4 cup of grated cheese
1 tbs of butter


How to cook it:
1. Boil pasta to cook. Drain and rinse with cold water.
2. melt butter, saute garlic and onion to fragrant.
3. Throw in beef and cook until the beef turned from pink to dark brown/gray
4. throw in a bit of salt, stir. Throw in the pasta. Stir for another 2-3 minutes. Turn off the heat.
5. Mix battered egg and milk. add in salt and pepper.
6. Throw in the sauted pasta into it and mix well.
7. Put the mix into the bowl, and steam it with low heat for about 20 mins. Make sure you don't fill the bowl more than 3/4 of it.

You can change the pasta with sliced potato. You can also add diced tomatoes into the schotel.

Recipe: Steamed banana bread pudding

Woops, second recipe posting.

This is for one 20-cm diameter bowl-pan (8 cm depth)

Tools you need:
- mixer or egg whisk
- juice extractor or blender, optional
- steamer or big pan
- pan made from well-tempered glass or ceramics that can withstand steaming
- knifes, cutting board, etc etc

Ingredients:
- 4 slices of bread, you can also use days old bread, as this is one of my way to salvage uneaten bread.
- 6 Bananas, peel and make thin coin slices (around 5 mm, around probably quarter inch)
- 2 Eggs
- 2 tbs of brown sugar, or subtitute with 1 tbs white sugar
- 1 tbs of white sugar, or omit if you like brown sugar only
- 10 pcs of pandan leaves, or substitute with 1/4 tsp vanilla powder
- 1 cup of milk or coconut milk
- 1 table spoon of butter, melt it.
optional ingredients, any or all of them:
- cheese, grated
- raisins
- chocolate sprinkles, or we call it muisjes.
- tiny cubes of jackfruit
- cinnamon (powder: mix at the same time with vanilla. bark: during steaming)

How to make it:
1. Cut the pandan leaves into 2 cm long and extract the juice. Add to 100 ml volume. If you don't have that much pandan, you can just use one leave and cut it 2 cm long, and later put them on top of the banana pudding while you are steaming it.
2. Tear bread into small pieces. Or not, if your pan is just the size of the bread. Soak into the pandan leaves extract. If you are not using the pandan leaves extract. No need to soak.
3. Mix the eggs, sugars, milk/coconut milk, melted butter and the pandan leaves extract (vanilla) left from soaking the bread.
4. Put the banana slices into the pan to make one layer, Lay off the bread on top of it. If you have optional ingredients, sprinkle them here. Put more banana, bread, and the optional ingredients again. Make sure you don't exceed 3/4 of the pan depth, as the pudding will grow.
5. Heat water in the steamer or pan, put the pandan leaves (if you don't use extract) on top of the pudding and steam the banana pudding in low heat for 30 mins.
6. And you are done....

How to eat it:
- Scoop it in a small bowl and eat it for breakfast, or afternoon snack with your tea.
- Dessert: scoop and add
Alternatively, you can also use one layer of pudding and steam them in small bowls.

Recipe: Green Bean Soup

Actually, I promised myself not to write recipes as it is so not my kind of thing (according to my dear sister and mother). But I found out that I lost a lot of my notes over the year... so I figured out that maybe I should just write it down here.

So... let me state my disclaimer: I am not a good cook. The recipe(s) I am sharing is merely my raw calculation, definitely not a guarantee to make the result good. So... you are at your own risk, basically.

As I am currently sick, and as a single living alone, I had to cook for myself, regardless. Utilizing my lovely Sanken Rice Cooker, my idea of ideal cooking is that I can throw everything into that rice cooker and it will cook just find when I leave it. Few months ago, I tried to find some recipes that I can just throw in, and this is my fave when I feel weak to cook. And, it's friendly to my angry belly.

blablabla, So here's the recipe:

Tools:
Rice cooker, or just pot and stove
measuring cup
spatula

Ingredients:
1/2 cup of Mung bean, or green bean
2 cups of water
100 grams of palm sugar, or javanese brown sugar
ginger, maybe just a cube of 2 x 2 cm, less if you don't like gingery taste, vice versa.
1/4 tsp of salt
1/4 tsp of vanilla
cinnnamon (those small barks or 1/2 tsp of the powder)
2 pcs of pandan leaves (omit if you don't have)
white sugar, if you feel so.
1/2 cup of Coconut milk

How to make it:
1. soak the mung bean in water for at least 2 hours. Use hot water if you want it faster.
2. throw in the mung bean and 2 cups of water, turn the heat on, close with a lid, wait until it is slightly simmer, and then add palm sugar , as well as ginger, salt, white sugar, pandan leaves and vanilla.
3. Two choices of the soup. Soupy style and porridge style. To get the soupy style, the mung bean should look bloomed already, and the soup should be brown colored almost translucent. Porridge style should be thick, like a normal porridge.
4. Add in the coconut milk. Wait until it simmer again, be careful so that the coconut milk stays "intact". Occasionally, stir the soup while waiting for it to simmer.
5. And you are done.

How to eat it:
Traditionally: take a small cup and eat it hot.
Alternatively: take a scoop of vanilla ice cream and eat it together with the soup/porridge. Better porridge, if I may suggest.
Summery: Freeze the soup to popsicle