Monthly Archives: March 2011

Crepes with Palm Sugar

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Ingredients:

Crepes:

  • 1 cup all purpose flour
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 2 tablespoon butter
  • a pinch salt and sugar

Sauce:

  • 1 1/2 cup water or coconut water
  • 1 cup palm sugar, chopped
  • salt
  • pandan leaves, durian, or jack fruit (optional)

Direction:

Crepes:

  • In a large mixing bowl, whisk together  flour and  eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
  • Cook for about 1 minute, until the bottom is light brown. Flip it and cook for another 15 seconds. Remove and put in plat. Continue until all  batter  is gone.

Sauce:

  • Boil water in a medium sauce pan. Add palm sugar, salt and pandan leaves . Cook until sugar dissolved. Remove from heat
  • Pour the sugar mixture through the strainer, remove pandan leaves. If you want add durian or jack fruit and cook again until sauce thick.
  • Put crepes in a plate and serve with palm sugar sauce.

Indonesian History and Food

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Indonesia is the largest archipelago country in the world. Indonesia also has a strategic geographical position. Indonesia is located at the crossroads of the ancient world, astride the great routes between Asia and Middle East. Due to the islands strategic location and abundant natural wealth, Indonesia quickly become a global interest and trade with other nation was established.

During these trading periods foreign traders from Chinese, Arab and even Europe come to Indonesia and brought their native cuisine with them and it influence Indonesia cuisine. Around 2000 B.C trade with chinese began it evidence Indonesian cuisine and is still evident through the use of wok and stir-fry, noodles, cabbage, soy beans and fried rice. By 100 C.E, curries, cucumber, eggplant and mangoes were brought over by traders and Hindu missionaries from India. Muslims from the Middle East  come to Indonesia around 1400s and bring their gastronomic techniques and ingredients such as kebab, goat and lamb dishes. European traders came to Indonesian in the sixteenth century. The Portuguese came first, they came in 1512 and they took control the area’s precious spices such as nutmeg and cloves, they bring cassava and sweet potatoes, but were soon followed by  Dutch and Spanish they introduced turnips, peanuts, avocado, pineapple, tomato corn, papaya, pumpkin and cacao.