Bandrek, Indonesian Comfort Beverages

I’m living in a country whose nature is fulfilled with beneficial resources. Here in Indonesia, the elders were used to cure their disease by drinking brewed herbs and their recipes are still used from generation to generation. It’s common in our families to have comfy hot spiced drinks contain ginger, curcuma, or turmeric to overcome minor diseases such as influenza or cold.

One of the classic comfort beverages is Bandrek. Bandrek is known as West Java origin, particularly on the highlands. Containing ginger, this beverage were created by the Sundanese (the West Java natives) to cope the cold weather or to prevent the seasonal sickness. In addition, some other spices such as star anise, chili pepper, or white peppercorns; are sometimes also putted in to give extra spicy taste. On its development, the liquid used for the main ingredients are also improving; from water to milk, tea, coffee, or even chocolate milk.

Semur Lidah Sapi (Indonesian Beef Tongue Stew with Sweet Soy Sauce)

The long period of Dutch colonialism was obviously affecting some aspects related to Indonesian culinary history. One of the Dutch-influenced foods is Semur, that is meat or chicken stew that has sweet, sour, savory taste.

Batagor and Siomay (Indonesian Dumplings)

Batagor is an abbreviation from Baso Tahu Goreng (fried meatball and tofu), that in Indonesia is largely sold as fast food on the street, along with Siomay. Indonesian is used to differ Batagor and Siomay by how they’re served; Siomay are steamed and Batagor are deep fried, but their ingredients and shapes are the same.

Kulit Pangsit (Dumpling Skin)

This wrapper is suitable for every dumpling; batagor, siomay, wontons, etc. You can also fry it to chips, as a side dish of Mie Ayam, Bubur Ayam (Chicken Porridge), or just have them for snack.

Indonesian Spicy Peanut Sauce (Cheating Recipe!)

There are many foods in Indonesia that requires peanut sauce as their dressing. This cheating sauce fits for Siomay, Batagor, Pecel, Satay, and Gado-gado.

On the day when I made batagor, I was too lazy to roast, peel, and grind the peanut. In addition, my blender was also broke, and it cannot process the peanut mixture so I should use the traditional mortar to crush them. Looking for alternatives, I was then thinking about the peanut butter. So is it possible? I found this recipe that allows me to use peanut butter as based for Satay peanut sauce. So it should be working on Siomay and Batagor too! For you who are currently not in Indonesia, I also listed the substitute for some ingredients that may do the trick. :)

Swedish Cinnamon Rolls (Kanelbullar)

Even though at this present time the cinnamon rolls that we’re familiar with are American products, yet the cinnamon rolls actually are Scandinavian. The Swedes claimed that they already had cinnamon rolls since 1920 and they even celebrate Kanelbullens dag (Cinnamon bun day) nationally every 4^th of October. Cinnamon rolls are also popular as traditional dishes with various names in other Scandinavia countries; Danish’s cinnamon rolls are Kanelsnegle (Cinnamon snail), meanwhile in Norway cinnamon rolls are called Skillingsboller.