Selamat ulang tahun means ‘happy birthday’ in Bahasa Indonesian, and yes, it was my birthday on the weekend. I officially turned 15 on Sunday the 12th, but celebrations started before that (after all, why wait?). Rosie had a sleepover at a friend’s house on Friday night, and didn’t come home until Saturday afternoon, so Mama, Papa and I went to Ambassador Mall in Central Jakarta. It is our favourite mall ever, because it is basically a multi-story, upper-class flea market.
I had an urge to make something this weekend after the success of Saturday night’s mie goreng (which Rosie and I made all by ourselves, with tasty results). So I decided on lemon curd! I cycled over to Hypermart to buy ingredients… with a twist. I bought some strange butter thingy which wasn’t really butter, and one of my packs of lemons got cancelled because it was missing a barcode! But that was fine, all fine. I cycled home and started on the cooking. Looooads of juicing, and frustration over zesting, but I got there in the end. I had everything perfectly measured out (my butter came to an exact 12 tablespoons) and mixed together as the recipe dictated. However, I didn’t read the instructions properly, so, having heated up the saucepan, I poured the egg and sugar mix in and promptly scrambled the eggs. Undaunted, I scraped the egg mix of the bottom, cooled down the saucepan, and started again. This time, I mixed all the ingredients in the (cold) saucepan before putting it on the heat. The butter melted nicely, and it smelled great, so happy days there, but it wasn’t thickening, so not so happy days. I whisked and whisked and whisked until I thought my arm would fall off (I still have a blister from holding the whisk), and then after 15 minutes of strenuous beating, the curd thickened! Yay!!!! It smelled great, and I strained it into some jam jars. It made just over two jars, and tastes great! I am super happy, and will add it to my repertoire now. As with the baking of the cinnamon buns, it was a super fun experience, with a few hiccups, but a great end product. Yum yum!
P.S. You may have noticed that the floral shirt I am wearing also features in the cinnamon bun post. Perhaps it has become my Official Baking Shirt…
In the last post I made, I promised a bhajji vs. samosa contest straight from foodie heaven. I will first outline what both of these food items are, and will then share my thoughts and the votes and comments of various family members. Then, reader, it’s down to you to vote on your favourite. And if you ever find yourself in Dhaka, do stop by a roadside stall and sample these for yourself!
So, today I made and ate fuchka for the first time!!!! For those of you who missed Bangladeshi Street Food 101, a fuchka is a little crispy shell filled with a chickpea paste and chopped vegetables and topped with a sweet sauce.
The fuchka arrived at our house by means of my father, who had ate them with workmates earlier in the afternoon. They were not assembled, but came in a kit consisting of a bag of around 10 fuchka, a tub of chickpea filling and a small bag of sauce. Assembly goes as follows.