An evening with Homemade Bandrek and 'flat' Serabi Oncom
I couldn't forget how batagor (stands for 'BAso TAhu GOReng', fried fish dumpling that served with peanut sauce and sweet soy sauce that is popular in West Java) became my staple food for the first couple of weeks in Bandung. There are some famous batagor hawkers in Bandung, but for me the one next to my high school is the best, even the taste and texture of the tapioca flour is much stronger the the tofu or the fish taste..haha.ha..
Bandung is a city of fabulous food.
There are countless restaurants (old and new, from five stars to simple humble one) and roadside stalls serving traditional authentic food to fancy international culinary.
This city is also famous as the city of creative people.
Here, lots of new food and beverage inventions, modifications and transformations were born in this city. ... 'creamy' Sus Merdeka, 'cakey' Brownies Kukus Amanda, Pisang Molen Kartika Sari, Picnic Rolls Primarasa, to 'super spicy' Keripik Singkong Mak Icih... and still many more.
But for me, Bandung's most exciting culinary discovery is the authentic Sundanese cuisine, from their heavy complete menu, snacks, to the simple beverages. Not only because they are so delicious and exotic, but they also bring back the memory of my 'high-school' and 'college' time.
The time when I had to manage the money sent by my parents and chose the food that met my budget. The time when I explored the local culinary in between my school days. The time when I really needed good nutrition, warmed my body in cold Bandung weather, and got delicious fast and cheap food... and for sure, the time when I used to be much smarter :)
Now, let me share two simple recipes of a hot beverage and a simple humble traditional snack that I prepared last Wednesday.
Bandrek; it is a traditional hot, sweet and slightly spicy beverage that is popular from West Java. Using the simple daily ingredients; palm sugar to produce the sweetness, ginger and cinnamon stick for hint of spicy, and enough water. Additional young coconut meat is added in each glass making us busy chewing it and not too fast drinking the hot beverage, preventing our mouth to get burned. Normally, this traditional beverage is served at night during cool weather. It'll tickle our tongue, warm our tummy and ...the whole body. It is believed that bandrek has a healing effect for flu or sore throat.
I decided to serve it with Serabi Oncom.
Actually, serabi is an Indonesian traditional pancake, made by mixing rice flour and coconut milk as the emulsifier. In West Java, this traditional small pancake is served with 'Sambal Oncom' as the topping.
Oncom is local fermented cake made from residue of crushed peanuts after oil has been extracted. Can be made from soy beans and coconut. Bright orange, moldy appearance.
The best way to cook serabi is using traditional way; using clay wok and fire wood. It'll produce the 'UFO' shape of pancake, and has a good smell of charred/burned.
At home... I just used my small non-stick pan (normally I use to cook fried egg)... so you can image the result. I only got flat shape serabi, without charred smell. uhuuuu!
Fine... I have to be happy with the result using easier way. Not bad at all.
Our evening were so cozy with satisfying soul snack and beverage.
I love Bandung!
Bandrek Kelapa Muda
Source : Femina Indonesia Magazine
1 liter air / 1 litre water
175 gr gula Jawa, sisir halus / 175 gr palm sugar, finely chopped
10 cm jahe, memarkan / 10 cm ginger, crushed
5 cm kayumanis batang / 5 cm cinnamon stick
2 sdm kopi bubuk / 2 tbsp coffee powder
300 gr daging kelapa muda, serut memanjang / 300 gr coconut meat/flesh
1. Jerang air bersama gula, jahe, kayumanis dan kopi, aduk rata. Masak di atas api kecil sambil sesekali diaduk hingga mendidih. Angkat, saring. Sisihkan.
2. Taruh kelapa mudah dalam gelas saji bervolume 300 ml. Tuang bandrek panas ke dalamnya.
1. Put the water with sugar, ginger, cinnamon stick and coffee, stir well. Cook over low heat while stirring occasionally until boiling. Remove and strain. Set aside.
2. Put coconut meat in 300 ml serving glasses. Pour hot bandrek into it.
Source : Primarasa Femina, Dari Kota Kembang Bandung
50 gr tepung beras / 50 gr rice flour
200 gr tepung terigu / 200 gr all purpose flour
1 sdt garam / 1 tsp salt
500 ml santan dari 1 butir kelapa / 500 gr coconut oil from 1 coconut
250 gr oncom / 250 gr oncom
2 sdm minyak goreng / 2 sdm cooking oil
3 buah cabai merah, gerus kasar / 3 red chili, coarsely chopped
1 ikat kucai / some chives (I add it by myself)
Bumbu halus / Spices (ground)
8 butir bawang merah / 8 shallots
2 siung bawang putih / 2 cloves garlic
1/2 cm kencur / 1/2 cm
2 batang serai, ambil bagian putihnya, iris halus / 2 lemongrass, take the white part, finely chopped
2 sdt garam / 2 tsp salt
1 sdt gula pasir / 1 tsp sugar
1. Sambal Oncom : Remas-remas oncom kasar-kasar, sisihkan. Panaskan minyak goreng dalam wajan, tumis bumbu halus sampai harum. Masukkan cabai, aduk hingga layu. Masukkan oncom, aduk hingga oncom matang benar dan agak mengering, angkat dan sisihkan.
2. Campurkan tepung terigu, tepung beras dan garam. Tuangi santan sedikit demi sedikit sambil diaduk rata. Pukul-pukul adonan dengan telapak tangan sampai terasa ringan. Diamkan selama +/- 2 jam.
3. Panaskan cetakan serabi di atas api. Tuang 3/4 sendok sayur adonan ke dalam cetakan, beri 2 sdt sambal oncom.
4. Setelah muncul gelembung-gelembung kecil, tutup cetakan. Panggang sampai matang, kemudian keluarkan serabi dari cetakan. Lakukan hal yang sama hingga adonan habis. Hidangkan segera.
1. Sambal Oncom: Crush oncom coarsely, set aside. Heat oil in a skillet, saute ground spices until fragrant. Add the chilli, stir until wilted. Add the oncom, stirring until completely cooked and slightly dry, remove and set aside.
2. Combine flour, rice flour and salt. Pour the coconut milk gradually while stirring. Tap the dough with the palm hand until it feels soft. Leave it for +/ - 2 hours.
3. Heat a pancake mold on the fire. Pour 3/4 'vegetable spoon' mixture into a mold, put 2 tsp 'chili oncom'.
4. Once small bubbles appear, close the mold. Bake until cooked, then remove from the molds. Do the same thing until the dough finish. Serve immediately.