Friday bentos are always best — they herald the weekend! Instead of eating it at work (as planned) I got to enjoy bento #105 during the bloggiesta. How convenient! No need to get up and make lunch; I could just dig in whenever I got hungry. And it wasn’t just any lunch… Today’s bento was completely Indonesian: my all-time fav food style!!! :)
(Yes, I’m pretty jealous at Novroz, who gets to eat it EVERY day ;)
Indo food is great for bento because it can be eaten at room temperature.
- pak choi with bundle garlic, red chili pepper and leek, stir-fried in sesame oil, soy sauce and ginger syrup; topped with sesame seeds
- perkedèl djagoeng (corn fritters or maïskoekjes in Dutch) with a spicy soy sauce dip (recipe below)
- icicle radish
- tempeh gurih (snack tempeh)
- telor boemboe Bali (Balinese style egg)
- nasi goreng (fried rice)
- thinly sliced gherkin playing atjar
- yellow bell pepper, quickly fried in sesame oil
All on a bed of lettuce.
I had some leftover corn kernels so I was dying to try a new recipe for perkedèl djagoeng (which in contemporary spelling would probably be ‘jagung‘). I’ve been on a quest to find the perfect recipe, but hadn’t made any for a long time. This one’s great! I want to try some more recipes but I’ll share this one now (slightly adapted). It’s one of the best so far!
Perkedèl djagoeng (recipe)
Makes 8-6 corn fritters.
- 150 gr (= half a can) corn kernels
- 1 tbs chopped onion (I used shallot)
- 1 piece of garlic (I used bundle garlic), chopped
- 2 roasted kemirie nuts; chopped (can be substituted by macadamias but those are less tasty)
- salt ’n pepper
- 1 egg
- 2-3 tbs all-purpose flour (I used 2 and a half tbs)
- 1 tbs chopped leek
- 1 tbs chopped celery
- neutral-tasting oil (I used arachid = peanut oil)
- sweet ketjap manis
- salty soy sauce (ketjap asin, shoyu)
- sambal variety you like (I used sambal badjak)
- optional: some more finely chopped celery
- Thoroughly drain the corn.
- Mash onion, garlic, kemiries, salt and pepper together in a mortar to create a boemboe (pulp). If you don’t have a mortar you can also chop them up real fine or use a food processor.
- Mash the corn in a food processor. The original recipe tells you to grate it, but I guess that’s something you’d do with a corn cob. I’m not sure about you but I want to keep my fingers ;)
- Whisk the egg.
- Mix everything together: boemboe mixture, mashed corn, egg, flour, leek and celery.
- Heat the oil and bake the corn fritters; approx. a spoon of batter each.
- Combine all sauce ingredients into a dip.
I’m afraid the source of this recipe is unknown: it’s a photocopy of a page in an old library book, but I’m guessing it originates from a Bep Vuyk Indonesian cookbook.
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CSA & organic: pak choi, chili pepper, bundle garlic, leek, radishes, onions, lettuce
About 12.5 ww propoints in bento #105
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Why don’t you join Beth Fish’s weekend cooking with a food-related post?