When people are away from home, they miss food nearly as much as their families. Food lies at the soul of a culture. In many ways it’s the embodiment of a culture’s brand. Some detractors may feel that social media is little more than pictures of someone’s lunch (which it isn’t). But food is community, just like social media, for which Mach Media now offers tailored packages.
Food lies as close to our hearts as to our stomachs. In both my Indonesian and Belgian families, large gatherings happened around the dining table with mouth-watering spreads to sooth your savory cravings and your sweet tooth. You may know the Indonesian spread as a “Rijsttafel”. Here are the recipes for savory and sweet Indonesian snacks. Feel free to play around with them, because the family consensus on the measurements was to “eyeball and taste” – the true measure of recipes handed down generations.
Coconut Sticky Rice with Spiced Chicken
- 500g Glutinous rice
- 250 ml Coconut milk
Soak the rice in water for at least an hour or even overnight. Drain and rinse the rice.Steam the rice for about 15 minutes (in a rice cooker or in a pot). Heat the coconut milk and add a pinch of salt. Pour the coconut milk over the rice and fluff the rice well with a fork. Let it steam for another 15 minutes or until the rice is completely cooked.
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1/4 white onion – chopped
- 1 Garlic clove
- 3 Candle nuts (Kemiri)
Mix all ingredients in a mortar and crush them with a pestle until you have a spice paste.
- 300g Chicken breast
- 1 tbs vegetable oil
- 250 ml coconut oil
- 1 stalk Lemongrass
- 2 Kaffir lime leaves
- 1 tsp Tamarind
- 2 tbs Palm sugar
- 1 tbs White sugar
- ½ tsp salt
- 3 cubes of chicken or vegetable bouillon
Boil the chicken and shred it when done. Heat oil in a pan and saute the bumbu paste. Add the chicken and all other remaining ingredients. Cook, stirring regularly, until the mixture is completely dry. Let cool.
- Banana leaf squares
Wash the banana leaves and warm them slowly on a cooking plate until they’re supple. Take a small handful of rice and flatten it in a rectangular shape about 12cm / 5in in length. Add 2 spoons of the chicken filling on top of the rice and spread it evenly. Fold it shut and roll the mixture into a cilindrical tube.
Tip: It’s easier if you use some clingfoil for rolling as the rice gets quite sticky!
Wrap the rice roll in a banana leaf and secure the ends with toothpicks.Roast the lemper on a grill or in the oven until the banana leaves are lightly blackened.Open up the leaves and enjoy warm or at room temperature. Do not eat the leaves.
- 250g Flour
- 2 Eggs
- 100ml Milk
- 300ml Coconut milk
- 1 tbs Vegetable oil
- A pinch of salt
- 1tbs Pandan paste
Combine all ingredients and mix or blend until smooth. Heat some butter in a non-stick pan. Spoon some batter into the pan and swirl it around until it spreads into a large circle. When bubbles appear on the pancake, flip the pancake and cook until cooked through. Set aside on a plate.
- 250g Finely grated coconut
- 150g Palm sugar
- 50g Granulated sugar
- 50ml Coconut milk
- 100ml Water
- 2tbs Cinnamon
- A pinch of salt
Mix all ingredients in a pan on medium heat. Stir frequently until all liquid is evaporated. Make sure the coconut is thoroughly cooked. If needed, add more water. The mixture should be soft and moist, but all liquid should be evaporated.
- Put about a tablespoon of the filling in the middle of the pancake and spread it out lengthwise.
- Flip the bottom of the pancake over the mixture.
- Then fold each side of the pancake in like a tortilla.
- Continue to roll it
- Enjoy as is, squeeze some lime over it, or even a scoop of ice cream.
This year Mach Media is celebrating 10 years and, as you can see, we’re hungry for more! Contact Kim if you need Branding or Social Media support.