Mom's Recipes

ingredients:

directions:

Dilute gula merah and tamarind pulp in water. Set aside for later use.
Deep fry potato slices and tempeh chips till golden and crunchy.
Grind chilies, garlic, shallots and salt in a mortar and pestle to fine paste.
Heat cooking oil in a wok and stir-fry stinky beans over medium heat for 30 seconds of less.
Add chili paste, salam leaves and lemongrass into the wok. Stir-fry till the chili paste turns slightly darker, about one minute.
Pour sugar and tamarind mixture into the wok. Add kecap manis. Simmer for 2 minutes, keep stirring.
Add tempeh and potato chips into the wok. Stir well.
Serve with warm rice.

1. Peel and shred the potatoes. Place them into a colander and thoroughly rinse with cold water. Leave to drain in the colander, while peeling and shredding the onion.
2. Shake the water excess off the potatoes as much as possible and transfer them into a large bowl. Add in shredded onion, egg, flour, salt and pepper. Mix thoroughly.
3. Squeeze the mixture between your fingers, one small portion at a time, and try to make it as dry as possible. Preheat oven to 350 F (180 C).
4. Thoroughly grease a muffin pan(s) with olive oil. Distribute the potato mixture between muffin holes, firmly pressing it into the bottom to achieve a regular pancake thickness. Brush with olive oil and bake for 40 minutes. Let cool slightly before removing pancakes from the holes.
5. Serve with sour cream/Greek yogurt and Beet-Avocado salad.
6. If you don’t have a muffin pan, preheat oven to 425 F (220 C). Cover a baking sheet with parchment paper and lightly grease it with olive oil. Form 12 pancakes with your hands, placing them on the sheet as you go. Press with a spoon to flatten them and brush with olive oil. Bake for 12 minutes, flip and brush the other side with oil as well. Bake for another 8 minutes, flipping one more time and bake for additional 5 minutes.

Beet Salad with Avocado Mayonnaise

1. Bake, boil or steam the beets until fully cooked. Cool, peel and shred them, placing into a large mixing bowl.
2. In a separate bowl, mash flesh of 1 avocado with a fork. Squeeze the juice of 1/2 lemon over it. Add olive oil, mustard, salt and pepper and mix thoroughly.
3. Add the avocado ‘mayo’ into the shredded beets, along with the garlic, herbs and walnuts. Mix well to incorporate. Adjust salt and pepper.
4. Right before serving, cut another avocado into cubes, squeeze the juice of the remaining 1/2 lemon over it and add to the salad.

for the pancakes

1 cup sourdough starter
1 1/2 cup warm purified water
2 1/2 cups spelt flour (I used sprouted spelt)
2/3 cup almond milk
2 tablespoons coconut sugar
1 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons grape seed oil (or other vegetable oil), plus more for frying the pancakes

for the coconut creme

to make the pancakes and coconut creme

1. In a large bowl, mix together the starter, water and flour. Cover and leave overnight.
2. Next morning whisk in the rest of the ingredients. Heat up about 1/2 tablespoon of oil in your pan at the medium heat.
3. Place the coconut milk in the freezer to thicken.
3. Add about 1/4 cup of batter per pancake to an oiled pan. Cook for about a minute, until the batter begins bubbling throughout and the underside becomes golden.
4. Flip and fry the other side for 30 seconds to a minute, until golden. Repeat with the rest of the batter.
5. When all the batter is used up, take the coconut milk out of the freezer. Mix in the honey and vanilla until smooth. If the milk began to freeze, give it a quick whirl in a blender, along with the honey and vanilla.
6. Serve the pancakes with coconut creme and fresh berries or any other toppings / sides you like.