Fiuh.. Finally made up my mind.
First, I'd like to give my biggest salute to my blogger fellow Rurie of Whittycute for her brilliant idea of making this event : (almost) Forgotten Indonesian Culinary Heritage.
Yes! Indonesia is definitely home for uncountable unique, delicious, and precious food. I'm surprised that this event could bring myself to realize that there still so many Indonesian Food I did not know! Just like this one : Kue Perut Ayam.
Kue Perut Ayam is Indonesian traditional fried bread. Perut Ayam means chicken's colon in English. Yup.. Just like you I must admit I was yelled "yeach!" when I first saw this recipe. But when I look further... Hey.. there's no meat at all in it. The name Perut Ayam was given simply because the shape of the bread is look like colon. Chicken's colon? Well let's just consider it similar.
Kue Perut Ayam is now rare to find in Indonesia. As far as I know this bread usually found in Eastern Java. From where I came from in Western Java, there's also similar bread called ODADING. But it has no colon shape like Kue Perut Ayam.
One thing for sure about this bread, and about Indonesian tradition also. When it called bread, it doesn't mean that it's a main course. Indonesian people used to think that they're not yet having their lunch or their dinner if there's no rice in it. And so bread is still categorized as side dishes, just like cakes and cookies.
The unique of this bread is the using of Coconut Water for the effusion. Although there are some other Kue Perut Ayam recipes that use Coconut Milk, but I think using Coconut Water instead of Coconut Milk is more unique and different.
KUE PERUT AYAM
Source : http://cuek.wordpress.com and Tabloid Lezat
150 gr all purpose flour
60 gr sugar
1/2 tsp baking powder
1/2 tsp yeast
1/2 tsp vanilli powder
1 egg, beaten
50 ml fresh coconut water
Vegetable oil to fried
- Sift the flour and the baking powder. Add sugar, vanilli powder, and yeast. Stir well.
- Make a hole in the middle of the flour, pour the egg in it, stir using wooden spoon.
- Gradually add the coconut water, stir until smooth.
- Leave the dough to proof for about 30 minutes.
- Put the dough into the piping bag. Cut the edge approximately 1 cm width.
- Heat the oil using middle heat.
- Press the dough directly onto the oil and make circle round shape just like the picture shown.
- Turn over the bread when it gets brown. And cook until completely brown.
- Served warm.