I present you a glimpse of Indonesian foods! (part 2)

[kurenai_tenshi]

It's about time I post the next entry of this Indonesian culinary series :)




This time I introduce you SERABI. I had it for breakfast when I was at my hometown on Eid ul-Fitr holiday. It's a short of pancake. Just like the Soto Ayam I talked about before, Serabi has many variations among different areas of Indonesia. But all of them has the same basic ingredient: rice flour & coconut. It's baked without oil on a wok. Traditionally, it uses a clay wok to cook it like this: That was how my serabi (the first pic) was cooked :)


I searched for the recipe on the next. But I can't find the exact same recipe like the Serabi we have in Blora (my hometown). So I'm modifying them :)

Ingredients:
250 gr rice flour
150 gr grated coconut from half of rather young coconut
1/2 tsp salt
600 ml light coconut milk
1-2 candle nuts, finely ground until it extracts its natural oil, to grease the wok

Coconut Milk Sauce:
500 ml thick coconut milk
1/4 tsp salt
2 sheets pandan leaves, tear, tie up in one knot
Instruction:

1. Mix together rice flour, grated coconut and salt with your bare hand, while pouring the coconut milk a little at a time, until all blended well. Beat the batter with your palm for about 10 to 15 minutes until the batter feels light and soft.
2. Preheat the clay wok (if you can't find clay wok, the metal one will do ^___^) until very hot. Wrap the grounded candle nuts with a sheet of thin cloth, like muslin, and use it to grease the wok.
3. Spoon 3-4 Tbsp of batter into the wok. Cook uncovered until it bubbles up and holes are formed on the surface. Cover the wok, continue cooking until done (the batter is not liquid anymore). Take out the cooked Serabi from wok. Serve with coconut milk sauce.
4. Coconut milk sauce:
   Boil together coconut milk, salt and pandan leaves while stirring it continuously to prevent separation. When it reaches boiling point, turn off the heat and let it cool. Serve over anything!

In this recipe, the serabi is served with coconut milk sauce.But as you can see in my picture above, I had no milk coconut sauce; my nieces & nephews took them all xD (oh, please ignore the banana leave in that picture. it's not part of the recipe, it was just the wrapping from the seller. hahahaha)  I had my serabi with only grated coconut. Can you see it? it's on the middle of the serabi. This one I was having on my hometown had no meat, so it's vegetarian friendly :) But it can be served with spicy beef floss too, to replace the grated coconut, for you who love meat (like sick_pride for an example).

Other pics of serabi:

    
I personally think that this one is quite easy to try :) Much much simpler from Soto Ayam. I hope you can find all ingredients there :P
 Still, preview of my other culinary adventure last month :)