Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Lumpiang Shanghai (Filipino Spring Rolls filled with Pork)

This delicious Lumpia (Filipino Spring Rolls) recipe was found over at Rasa Malaysia

Ingredients:

1 package Lumpia wrappers (25 sheets); Chinese or Vietnamese spring roll wrappers meant for frying can be substituted.
2 pounds ground pork
5 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste

Method:

Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.

Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.

Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.

At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.

To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).

Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).

Note: You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef, or even ground turkey if you’re watching your girlish figure.

Makes about 50 lumpia/spring rolls

Soto Babat Recipe (Indonesian Beef Tripe Soup)

Soto Babat. Soto is a meat or chicken broth soup which can be made with or without coconut milk. Babat is an Indonesian word for beef tripe. 

 In keeping with his Indonesian Mom's love of good food, Johannes found this over at Indonesia Eats and said it turned out delicious!

Soto Babat 
- Beef Tripe Soup -

Ingredients:
18 ozs beef tripes (beef or chicken chunks may be sustituted)
1/2 pint water
4 Indonesian bay leaves
4 kaffir lime leaves, tear
2 lemon grass, take the white parts and bruise
1/4 tsp coriander seed
1/2 leek, take the white parts and slice
2 tbsp oil
3 pints homemade broth (you can use either beef or chicken)
ground white pepper as desired
salt and sugar to season

Spices (Rempah) to grind:
3 shallots
2 garlics
3 candlenuts
1 inch length ginger, peeled
1 tsp turmeric powder

Complements:
1 cup bean sprouts, blanched
7 ozs potato, peeled, thin sliced and deep-fried => to make chips
1 bulb garlic, thin sliced and fried
Chinese celery leaves, chopped
lime
sambal rawit (bird’s eye chili sambal)

Directions:
1. Bring water to boil. Add tripe, 2 Indonesian bay leaves, 2 kaffir lime leaves, coriander seed and 1 lemongrass. Cook for 30 minutes. Drain and cut as desired.

2. Stir fry rempah, 2 Indonesian bay leaves, 2 kaffir lime leaves, 1 lemongrass and leek until fragrant.

3. Add sliced tripe, stir until mixed. Add broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Season with salt, sugar and white pepper.

Serving:
In a bowl, add bean sprouts and tripe with the broth. Sprinkle over chips, fried garlic and Chinese celery leaves. Serve with sambal rawit and lime.

Nasi Goreng

I'm a big fan of Asian rice recipes and I found this recipe for Nasi Goreng over in Dutch-Indo Kitchen

Since there was no photo to go with the recipe, I added this one from google.

Ingredients:


A little of bacon cut in strips (if you do not like bacon, you can let go)
Sausage either beef or pork whichever you prefer, cut in small pieces

1 small onion, cut up...

1 small fresh garlic

a teaspoon of sambal oelek (= Indonesian hot Chili sauce)

2 eggs

a handful of green onions, cut in small pieces

2 medium size tomatoes

a little kecap manis (= Indonesian Sweet Soya sauce)

a little of salt

a little of Mrs. Dash

a little of Pepper

2 cups of rice (any kind you like) cooked and let stand for a little to cool off.

1. Cook rice first (or you can use left over steamed rice from the night before)
2. In a wok/wajan brown the bacon
3. Add the onions and garlic until it is somewhat brown
4. Add the sausages until it's a little brown
5. Add 2 eggs, scramble until somewhat hard
6. Add 1 teaspoon Sambal Oelek (Use to your taste, if you like it hot, add more, if you do not want it hot, omit it, or just use a little)
7. Add the rice 
8. Stir around to mix everything 
9. Add the Kecap Manis, about 1 tablespoon or to taste
10. Stir well until all the rice is covered
11. Add the spices, salt, pepper, Mrs. Dash and taste your Nasi Goreng 
12. Add whatever you think you need more of
13. The last 2 things you add are the green onions and cut up tomatoes 
14. Stir everything well.

You can eat it with over-easy eggs on top of the Nasi Goreng 

You can serve anything with it.

You can make it with Chicken, shrimp or beef too.

Selamat makan!!

Bubur Biji Ketapang or Bubur Biji Salak

Bubur Biji Ketapang (in Sumatra) or Bubur Biji Salak (in Java) are Indonesian Sweet Potato Dumpling.  Both are the same sweet snack and made from sweet potato. 

Bubur means porridge while biji means seed. Ketapang is a Terminalia catappa  plant with many different common names such as Bengal almond, Singapore almond, Ebelebo, Malabar almond, Indian almond, Tropical almond, Sea almond, Beach Almond, Talisay tree, and Umbrella tree. Salak (Salacca zalacca) is a palm tree (family Arecaceae) species native to Indonesia and known as snakefruit.

For those who know bubur candil, don’t get confused! Bubur Candil is similar to Bubur Biji Ketapang or Bubur Biji Salak but without sweet potato added.

The sweetness can be adjusted to your tastebuds. The original recipe from yasaboga suggested to add another 2 tablespoons of raw canesugar beside 7 ounces coconut or palm sugar.

Baking, instead of steaming the sweet potatoes resulted in less water inside the sweet potatoes and less tapioca or sago starch to be added. The taste of sweet potatoes were also sweeter.

Ingredients:

1.7 lbs sweet potatoes
1/4 teaspoon kosher salt
4.2 oz sago or tapioca flour
1/4 teaspoon vanilla powder
6 cups water
7 oz. coconut or palm sugar (Palm sugar has a darker result)
3 pandan leaves
1 tablespoon sago/tapioca flour, dissolved in a small amount of water

Coconut Milk Sauce
1.5 cups thick coconut milk
1/4 teaspoon kosher salt
1 pandan leaf

Methods:


Sweet Potato Balls
1. Wash sweet potatoes, wrap each potato in aluminum foil. Bake, folded side of foil up, at 400° F for 45 minutes to 1 hour or until a fork easily presses into the center. If you like to go faster you can microwave them and it will take you about 15 minutes.

2. Let sweet potatoes cool down and the skin will come off easily. Once the skin is off, transfer into a bowl and mash until smooth.

3. Remove 1/4 of mashed sweet potatoes to another smaller bowl and combine with 1 tablespoon sago/tapioca flour mixture. Set aside.

4. Mix the 3/4 part with sago/tapioca flour, vanilla powder and salt. Knead until well-blended and form into small oval balls.

5. In a pot, combine water, palm sugar and pandan leaves. Bring to a boil. Place in the oval-balls and continue to boil until all balls float. Add the sweet potatoes sago/tapioca mixture. Stir. Remove from the heat and pour thick coconut milk sauce on top.

Coconut Milk Sauce:
In a saucepan, combine thick coconut milk with salt and pandan leaves. Simmer and stir at low heat until boiling. Remove from heat and ready for sauce.

Stroopwafel

This Traditional Dutch snack, the stroopwafel, originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th century by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles.

I found this five-star version at Allrecipes. 

Ingredients

• 4 cups all-purpose flour
• 1/2 cup white sugar
• 1 cup butter
• 2 eggs
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water
• 1 1/2 cups packed brown sugar
• 1 cup butter
• 1 teaspoon ground cinnamon
• 6 tablespoons dark corn syrup

Directions

1. Dissolve the yeast in the warm water.
2. Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
3. Roll dough into balls and bake in a pizelle iron. A waffle iron may be used. (Did you know Dutch pilgrims brought waffle irons to America in the 1620s?)
4. To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
5. Split waffles in half while warm and spread cut sides with the warm filling. Then put the halves back together. This will glue the two cookies together.

* Makes 24 cookies or 12 stroopwafels

Arretjescake

The problem with having too many emails (four of them) and being on too many mailing lists (fewer now) is that when I get a personal email it tends to get lost until I finally get around to cleaning out my inboxes.  This recipe is a prime example of that.  I recently found this traditional Dutch recipe sent to me by a distant relative of Johannes.  So I want to formally thank you Ria, for the recipe and also to apologize for taking so long to do so. 

Ria was sweet enough to send me her Oma's recipe for Arretjescake.  I haven't had a chance to make it yet since my teenagers keep eating the animal crackers on me.  Hopefully, I can manage to keep the ravenous beast at bay long enough to make this soon.  It looks yummy!

Or in Ria's words: Lekker .... mmm .... herlich .... awesome!

Ingredients:

8.5 ounces cookies (I learned on the interweb that Animal Crackers work best)

9 ounces butter

9 ounces castor sugar (ground sugar, not confectioners sugar, would work well, just not ground too finely)

1 1/4 ounce cacao (or cocoa)

2-3 tablespoons milk

1 egg

Directions:

1. Melt the butter in the saucepan. 
2. Crush cookies into small pieces in a bowl. 
3. Mix sugar, milk, cacao and egg in another bowl and mix together.
4. Cover cake tin with foil.
5. Melt butter and mix gently into batter.
6. Add crushed cookies.
7. Pour mixture into the cake.
8. Refrigerate 24 hours.