TAPAI

Tapai is derived from Proto-Malayo-Polynesian *tapay ("fermented [food]"), which in turn is derived
from Proto-Austronesian *tapaJ ("fermented [food]"). Derived cognates has come to refer to a wide
variety of fermented food throughout Austronesia, including yeasted bread and rice wine.

Proto-Malayo-Polynesian *tapay-an also refers to large earthen jars originally used for this fermentation
process. Cognates in modern Austronesian languages include tapayan (Tagalog), tepayan (Iban), and
tempayan (Javanese and Malay).

Fermented rice, also known as Tapai, is a fermented food made from inoculating a carbohydrate with a
starter culture. The resulting paste has a sour and sweet taste and is often eaten directly as food or used
in traditional East and Southeast Asian recipes.

2 cups Glutinous Rice (sticky)*

2 tsp. Tape Starter (Ragi Yeast)

1/2 cup Sugar

INSTRUCTIONS:

Soak the rice in one gallon of water overnight.

Steam the soaked rice for 45 minutes and then cool to body temperature. Be careful the rice isn't too
hot as heat can damage the starter culture.

Sprinkle the Tape Starter on the rice and mix with a clean spoon for a minute to distribute evenly. Be
sure to mix the starter and rice well to reduce the risk of spoilage and improve the amount of time
needed for fermentation.

Mix 1/2 cup of sugar with water. Pack the rice in layers into a jar. Sprinkle each layer with some sugar
water, to help start the fermentation process.

Ferment for 2-4 days. After 2 days you will likely see a bit of liquid in the bottom of the jar and the odor
of the rice will change to the distinctive Tapai smell. At this point the fermentation process is complete
but the taste of the Tapai will improve if kept in the refrigerator for a few days. The liquid which collects
at the bottom of the container is a rice wine called brem. It normally has a very low alcohol content after
only a few days but if fermented further, the alcohol content will increase.

A traditional goan sweet made from coconut milk and coconut jaggery. This is a family recipe. I must
warn you this dish requires large amount of energy to stir the milk without letting it burn.

Dodol
Ingredients: coconuts fresh or 500 gms grated coconut ,2 coconut jaggery( black), 1/2 kilogram rice
*(white)or rice flour 200 grams, almonds or cashewnuts 50 grams

Instructions

1. Break the coconuts and grate the coconut

2. Then add the grate coconut and 1/2 cup water to a blender to make a thick coconut juice. Then use a
strainer and squeeze out the thick coconut juice and set aside the coconut pulp.

3. Take the coconut pulp which was set aside and soak in water again and squeeze the juice. This is the
thin juice.

4. Soak the rice in water for 30 minutes and then grind the rice to form a uniform paste or if you using
rice flour soak in water for 30 minutes approximate till it becomes a uniform paste.

5. Then add the rice mixture into the thin coconut juice . In a thick bottom pot( we will be slow cooking ),
add the thin coconut juice and the ground rice ; and then mix well.

6. Then mix the jaggery into the thick coconut juice. Please note jaggery has impurities so after mixing
please strain to make sure there are no lumps.

7. Soak the almonds in a cup of boiling hot water , peel the skins.

8. Then finely chop the almonds

9. Place the thick bottom vessel on a slow flame and start stirring with a strong wooden spoon. Then add
the thick coconut juice and jaggery mix to the thin juice and keep stirring

10. Then add the crush almonds after around 5 minutes and continuously stir.

11. Keep stirring for around 30 -45 minutes and make sure the edges do not burn. When semisolid and
the edges begin to separate the dodol is ready

12. Then pour in a dish and use a flat spoon and smooth-en the top till it appears uniform and shiny. You
can add cashew nuts or almonds on top for decoration.

13. Let it cool and then cut into small pieces and serve.

Lemang
Lemang is a traditional Southeast Asian food made of glutinous rice, coconut milk and salt, cooked in a
hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the
bamboo. It is commonly found in maritime Southeast Asian countries, especially Brunei, Indonesia,
Malaysia and Singapore. The Minahasan version of this dish is known as Nasi Jaha, which is cooked in
the same method.
The bamboo tube containing glutinous rice, salt, and coconut milk is placed slightly slanted on a small
fire with the opening facing upwards and should be turned regularly in order to make it evenly cooked.
It takes about 4–5 hours to cook lemang.

Lemang is commonly eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-
Fitr and Eid-ul-Adha,[1] Lemang is popular in countries such as Brunei, and originated from Malaysia.

The cooking method using a bamboo container is common among several ethnicities including Malays,
Minang, Minahasa, Dayak and Orang Asli tribes.

Iban people usually prepare lemang for celebrations such as the harvest festival of Hari Gawai, lemang is
usually eaten with meat dishes such as chicken curry. The cooking process used in making lemang for
many different meats, also known as "pansoh/pansuh" by indigenous Dayak communities.

RENDANG
Rendang is an Indonesian spicy meat dish originating from the Minangkabau people of Indonesia.

main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, including ginger,
galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. slow cooking; continuously
churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the
meat is well done. Traditional Padang rendang takes hours to cook. The meat pieces are slowly cooked
in coconut milk and spices until almost all the liquid is gone, allowing the meat to become tender and
absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates.
Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from
not getting burnt.

The meat (dagiang) symbolises the Niniak Mamak, the traditional clan leaders such as the datuk, the
nobles, royalty and revered elders.

The coconut milk (karambia) symbolises the Cadiak Pandai, intellectuals, teachers, poets and writers.

The chilli (lado) symbolises the Alim Ulama, clerics, ulama and religious leaders. The hotness of the chilli
symbolises Sharia.

The spice mixture (pemasak) symbolises the rest of Minangkabau society.

Ketupat
a type of dumpling made from rice packed inside a diamond-shaped container of woven palm leaf pouch

Ingredients:

• Glutinous rice (beras pulut type)

• Daun Palas leaves (which are long leaves from a palm tree of the Licuala species)
• Santan (coconut milk)

• Pinch of salt to taste

Steps:

1. The leaves need to be wiped clean from their hairy husks before you start working on them. Trim the
tips and unfold them in a fan-like leaf.

2. Roll each leaf up like you would make a homemade cigarette in order to make it more flexible.

3. Fold each one corner of the daun palas into a cone.

4. After a series of funky twists and turns of the daun palas, you'll get a pile of beautifully woven ketupat
shells.

5. Stuff your ketupat up with rice (cooked until halfway done with coconut milk and a pinch of salt)

6. Knot the long end of the ketupat. This secures the ketupat content from spilling out.

7. Don't make your ketupat too big. Bigger ketupats take longer to cook. So make small and medium-
sized ketupats, you'll be glad you did.

8. Once you've stuffed all your ketupat shells with the half-cooked rice, heap them all up in a giant pot,
after filling the bottom of the pot with few inches of water. The ketupats will take about an hour or two
to cook, depending on how many exactly you lumped into your pot.

9. When done, the color of ketupat leaves will turn to a yellowish brown.

10. A well-made ketupat daun palas will turn out nice, firm and chewy. It will also taste flavorful and
rich, and will be somewhat oily to the touch. Ketupats are best eaten with beef or chicken rendang.

Satay
Satay is a popular Southeast Asian street food that usually involves a marinated meat being skewered
and grilled, then served with a simple saucy dip.

YIELDS:4 SERVINGS

PREP TIME:0 HOURS 20 MINS

TOTAL TIME:1 HOUR 10 MINS

INGREDIENTS

FOR THE CHICKEN

FOR THE PEANUT SAUCE

1/2 c. smooth peanut butter, 1/4 c. reserved marinade,1 tbsp. low-sodium soy sauce,1 tbsp. lime juice,1
tsp. lime zest,1 clove garlic, grated,1 tbsp. freshly grated ginger,1/4 c. boiling water,Chopped peanuts,
for garnish,Freshly chopped cilantro, for garnish

DIRECTIONS

Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat,
combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10
minutes. Strain and reserve lemongrass pieces for marinade.

In a medium bowl, toss turmeric and chicken together to coat.

In a food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chili
paste and blend until smooth, scraping down sides if necessary. Set aside ¼ cup marinade for peanut
sauce.

Pour remaining marinade and reserved lemongrass into the chicken bowl and toss to coat. Let sit at
room temperature for 30 minutes or chill in the refrigerator for 2 hours.

Meanwhile, make peanut sauce: In a medium bowl, whisk all sauce ingredients until smooth and well
combined.

Preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each
skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each
side.

Sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.