Food Blogger’s Welcome Dinner
I was tagged by Burcu of Almost Turkish Recipes with this meme, initiated by Angelika of The Flying Apple. Dash off to her lovely blog to find out more about it.
Oh, boy! I’m so terrible at entertaining, let alone constructing a menu. But I do have some favorite dishes I hope my foodblogger guests would enjoy as much as I do.
Asinan Betawi
Perfect as a starter. I will serve the one I usually bought at the food shop near my house. It’s the best Asinan Betawi I’ve ever tasted. It will tingle you with the craving for more food
For those of you who’s not familiar with this Indonesian dish, it is some kind of salad, containing fresh shredded cabage, carrot, bean sprouts, lettuce, cucumber, steamed tofu, poured with sweet sour peanut sauce, served with big yellow curly crakers and red crackers. One of Indonesians favorite.
Butter Cereal PrawnTapioca coated crispy fried prawns, stirred in crispy oatmeal and yolk. I usually eat this with any kind of vegetables.
You see, I tend to have light meal with lots of vegetables, just so I know for sure there’ll be enough room in my stomach for big dessert
But for my guests, I will serve Savory Red Rice on the side, in case they prefer heavier meal.
Garlic Green Bean Stir Fry or I will be very likely to replace green bean with Bunga Bawang, same manner of cooking. I dunno what this vegetable name in English, but it’s naturally delicious with simple spices like garlic and shallot.
And…. Macha Pudding for dessert! Surely, the dessert you won’t miss for the world!
The dinner has ended, what’s left is the lazy chitty chatty. While I’m cleaning up, a cup of Cold or Hot Green Tea will accompany us chatting in the kitchen until late at night.
Come again next time!
Now I’m tagging.. umm.. Arfi of HomeMades and Ritha of Daun Pisang R&D.
Yuhuuu.. looking forward to your menus, girls!
Recipes
Butter Cereal PrawnSource: Vivi Liong, modified by Riana
250 gr prawns
2 egg yolks, lightly beaten
2 egg whites for coating, lightly beaten
tapioca flour for coating
2-3 Tbsp butter
5-6 Tbsp (or as you like) quick cooking oatmeal (not instant)
1 stick lemon grass, finely chopped
2-3 kaffir leaves, finely chopped
2 small chillies, finely chopped
Salt & pepper to taste
Frying oil
How-to:
- Clean prawns, slice the back side halfway and clean the black ‘thread’ on its back. Set aside.
- Bread the prawns with tapioca flour, then egg whites, then more tapioca flour.
- Heat frying oil on a pan, fry prawns until crispy and golden in color, drain and set aside.
- Heat butter, pour egg yolks in a thin steady stream, stir until bubbly and cooked. Add oats, chopped lemon grass, kaffir leaves, chillies, salt and pepper, stir well. Add prawns, stir to coat.
- Turn off the heat, serve hot.
Savory Red Rice
Cook your red rice as you do white rice (I used rice cooker), but replace the water with your homemade broth, and add up liquid to 1 1/2 your usual amount, since red rice tends to be drier than white rice. Add one stick of bruised lemon grass and 1 Tbsp butter into the cooker. Cook until done. Stir in chopped parsley or celery right after it’s done. Keep warm. Served with fried shallot flakes.
Garlic Green Bean/Bunga Bawang Stir Fry
Clean vegetables, cut to your liking. I prefer 1 cm slant for green bean, and 3 cm straight for Bunga Bawang (throw away the flower). Finely chopped lots of garlic. Heat a little oil in a wok, add garlic, sautee until fragrant. Add vegetables, stir fry until tender. Add salt and pepper to taste.
Macha PuddingSource: Femina Online
1 litre water
175 g sugar
10 g macha powder (my macha is very fragrant, I’m thinking reducing it to 5 g)
1 pkg (7 g) white agar-agar powder
5 Tbsp thick/heavy cream
5 Tbsp milk
Sauce:
Thick/heavy cream
Toasted almond flakes (I don’t have any, so I just sprinkled it with a pinch of macha powder)
How-to:
- Prepare 6 150 ml pudding molds, sprinkle the inside with water. Set aside.
- Mix water, sugar, macha powder and agar powder. Boil on medium heat while stirring until sugar dissolves. Add thick cream and milk, mix well.
- Pour into molds, let it set. Cool in refrigerator.
- When ready to serve, take out from molds, serve with sauce and garnish with almond flakes and/or a pinch of macha powder.
Cold or Hot Green TeaBoil water, turn off the heat when it’s just about to hit boiling point. Let it cool for about 5 minutes. Put 1-2 tsp green tea leaves in a tea pot. Pour hot water into the pot. Let it brew for about 10 minutes. For cold green tea, pour it over ice cubes.
Comment by burcu — November 22, 2006 @ 10:47 pm
Raina, it seems like you CAN actually prepare a menu. Everything sounds delicious here. I’d like to try the red rice and macha pudding, but first I need to find agar-agar powder. Thank you!
Comment by angelika — November 23, 2006 @ 2:19 am
Thank you for your kind words and for taking part, Riana ! Your menu sounds absolutely mouthwatering and it’s different than any menus I have “gathered” so far. I still have to catch up with listing the latest contributions, but yours will be on still this week ! Thanks ! angelika
Comment by angelika — November 23, 2006 @ 2:21 am
PS: I love your blog - like you menu it’s different, it looks so friendly and I like the egg in the banner ! You have your own style… Great !
Comment by eliza — November 23, 2006 @ 5:04 am
I think bunga bawang is called garlic chives in english. mostly found in asian grocery stores. i don’t use it often, although i use chinese chives a lot, which is similar, but this has flat leaves instead of tubular like garlic chives.
Comment by arfi binsted — November 23, 2006 @ 9:20 am
sounds great! i do love buttered prawns. i always loooovee seafood! can’t have them way too much. but would like to have some and be your guest! hihihi… eiiitttsss…! ganti sim dunk buw, susah gw sms eloe dari sini… thanks sambitannya ya! hehehe… i think barbara has acknowledged what i’m going to cook for my guests hehehe…
Comment by Ritha — November 23, 2006 @ 12:40 pm
Haiyaaa… homework dari bu Guru
. Hinih toh, PR nya.. 
. Hokey Bu, kukerjakan … 
.
Comment by Nabeela — November 23, 2006 @ 3:48 pm
yummm, that meal sounds so good! I wouldn’t mind coming to that meal!
Comment by maR — November 23, 2006 @ 5:53 pm
Hi Raina.
I had been a silent reader of yours for awhile now. But I can’t help it, I just have to comment now. I really enjoy your cooking (and baking) journey. Love it! And, especially your photography skills, too! Can’t wait for more entries from you
Regards,
maR
Comment by deby suwito — November 25, 2006 @ 8:33 pm
hi riana,
i’ve been reading yr blog, n love s’much. The way u describe the food always make me craving for the food. love all yr picture. btw, can u write the receipe of lemon sourcream cake? i wud love to know if u can pls.
thanks,deby
Comment by deby suwito — November 25, 2006 @ 8:43 pm
riana,
where can i get the macha powder? can we make it? Wud love to try yr macha pudding. thanks.deby
Comment by Ariela (Baking and Books) — November 26, 2006 @ 11:40 pm
What an exotic menu! I can honestly say I’ve never tried any of these things - you do make it all sound so delicious though.
Comment by Pepy — December 6, 2006 @ 2:46 am
mbak Riana,
Bunga bawang itu kalo disini disebut chinese chives flower aka chinese leek flower. Aku suka pake itu buat sup bunga kucai dan tahu sutra.
Comment by Pepy — December 6, 2006 @ 2:54 am
bisa dilihat disini buat nama inggrisnya mbak
http://www.evergreenseeds.com/chinleekchin.html
Comment by Nicole — January 7, 2007 @ 2:11 pm
Congratulations on the DMBLGIT win! Your photography is absolutely beautiful and I love your blog!
Comment by ruri — January 9, 2007 @ 8:13 am
muah muah muah…
congrats ya say… as a Winner of Aesthetics di DMBLGIT December 2006
itu pudding emang yummy banget keliatannya… hia… belon pernah nyicipin seh.. hehehe
Comment by Trish — January 10, 2007 @ 11:16 am
Riana, congratulations on winning the DMBLGIT Dec 06. Your pictures are always sooo tempting, so… good on you.BTW, i tried your prawns with oat, but i used calamaries instead. It taste sooo yummy…;P
Comment by Lina — April 28, 2008 @ 2:09 pm
Mbak Riana,I’m newcomer. Aku mau tanya, bgmn membedakan tepung protein tinggi, sedang, rendah. Thx ya mbak
Comment by Lina — May 13, 2008 @ 1:47 pm
Mbak Riana, thx for your answer bef about flour with high, medium, low protein. Aku mau tanya lagi, simple sirup untuk butter cream itu apakah sirup biasa yang buat minuman itu? Apkah ada kriteria ttt untuk simple sirup yg baik utk butter cream? thx ya mbak.
Comment by Lina — June 11, 2008 @ 1:41 pm
Mbak Riana, aku mau nanya lagi nih he..he.. Tanya melulu ya.. Gmn cara membuat fondant/ plastic icing sendiri? Thx for the answer.
Comment by Lina — July 3, 2008 @ 2:05 pm
Mbak Riana, kalo cara melapisi cake dengan plastic icing (fondant) dengan rapi, bagus dan mudah, ada ngak tips2nya dan saran-sarannya? Maybe mbak Riana have some tips & can share with me.Kalau bisa complete and step by step he..he.. Thx ya.
Comment by Lina — July 17, 2008 @ 2:08 pm
Mbak Riana, tanya lg ya, apkh icing hias yang buat cookies itu bisa dipake utk dekorasi cake jg? Apkah icing itu bisa mengeras jg ( sama dgn di cookies wlpun tdk dipnggng) apbl diletakkan di cake? Jgn bosen ya for my questions:). Thx very2 much…