
Indonesia is an archipelago country in South East Asia that consists of 18,000 islands and is occupied by 250 ethnic groups. Diversity in culture has influenced the world of pleasure for the culinary adventurer.
Throughout the history, Indonesia has been involved in trade due to its location and natural resources. Indonesia’s indigenous techniques and ingredients merge with influences from India, the Middle East, China and Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of Indonesia. Indonesian island of Maluku is famed as “the Spice Island” also gave contribution on the introduction of native spices to Indonesian and global cuisine.
Telur Gabus is my contribution for SHF (Sugar High Friday) – Asian Sweet Invasion , hosted by Amrita of La Petite Boulangette.
I know for those who live in Indonesia will not make traditional Indonesian snacks as they are cheaper to buy than make them. I sometimes crave for the snacks that I used to have when I was a kid, I should try to make by myself since I have been living away from my home country.
Thanks to Esti who is really generous to give this book, so I can make Telur Gabus, a sweet snack from sago palm flour. If I have to break down the words of Telur Gabus, it will sound weird. Telur means Egg and Gabus means Snakehead fish, literally translated snakehead fish eggs. I have no clue why they call telur gabus.
Due to my lacking ingredient, I had to substitute sago palm flour for arrowroot flour. Still taste as good as the sago ones. The white sugar covered telur gabus was made from white sugar and the brown one was made from coconut sugar (Indonesian: gula jawa/gula merah). You might wonder what coconut sugar is and how it looks like. Go and visit this link, where I have posted before.
Telur Gabus
recipe by Yasaboga, modified by me
Ingredients:
250 g sago palm flour (I substituted for the same amount of arrowroot flour)
50 g flour
3 eggs, beaten
50 ml water
1/2 tsp salt
White Sugar Covered
125 g sugar
1/2 tsp vanilla powder
65 ml water
Coconut Sugar Covered
100 g coconut sugar*
50 g white sugar
65 ml water
Tips:
To soften the coconut sugar, I usually put it in a microwave just until soft enough about 10 seconds
Directions:
1. Combine arrowroot flour and flour evenly. Add eggs and knead. Gradually add water and salt; knead.
2. Take a small dough and with your palms, roll into a bird’s eye chili shape. Repeat this procedure until all dough done.
3. Add oil to a large skillet (keep the oil cold) and place in telur gabus. Turn on the stove to medium heat; fry (stirring constantly) until telur gabus’ is dried out. Drain. Divide into 2 parts, one part for the white sugar covered and the second part for the coconut sugar covered.
White Sugar Covered:
In a small saucepan, combine all ingredients to make the white sugar covered. Bring to a boil and let simmer until really thick. Add part 1 of fried telur gabus, stir evenly until all cover with sugar sauce. Remove from the heat and let them cool down.
Coconut Sugar Covered:
In a small saucepan, combine all ingredients to make the coconut sugar sugar covered. Bring to a boil and let simmer until really thick. Add part 2 of fried telur gabus, stir evenly until all cover with sugar sauce. Remove from the heat and let them cool down.
Never had this before, looks like a great snack!
wah keren nih…aku seneng banget…tapi beli di toko suka keras ehehe kurang kinyis kinyissss
waaaaaa telor gabus, inget masa kecil Pep
Never had this before, looks like a great snack!
duh sut lambreta ga makan ini..
wah keren nih…aku seneng banget…tapi beli di toko suka keras ehehe kurang kinyis kinyissss
waaaaaa telor gabus, inget masa kecil Pep
You got tagged! Come play along!
duh sut lambreta ga makan ini..
You got tagged! Come play along!
Those look good! The coconut sugar sounds interesting.
I have not heard of this though maybe somewhere somehow I have tried it without knowing the name ๐
Little corner of mine: I believe some of Indonesian food stores in the US carry this stuff tooRita: bikin sendiri gimana?Sefa: bener bangetMindy: gw sndr juga dah lam, makanya bikinKevin: you might the link to see the picture and explanation about coconut sugarTigersfish: that could be happened
pepppyyy…mau banget telor gabuss…kelaitan enak banget Pep ๐
Those look good! The coconut sugar sounds interesting.
I have not heard of this though maybe somewhere somehow I have tried it without knowing the name ๐
Little corner of mine: I believe some of Indonesian food stores in the US carry this stuff too
Rita: bikin sendiri gimana?
Sefa: bener banget
Mindy: gw sndr juga dah lam, makanya bikin
Kevin: you might the link to see the picture and explanation about coconut sugar
Tigersfish: that could be happened
pepppyyy…mau banget telor gabuss…kelaitan enak banget Pep ๐
sudah abis Elsye ๐
sudah abis Elsye ๐
beautiful photos! I love your blog. This looks so yummy~!!!
beautiful photos! I love your blog. This looks so yummy~!!!
mauuu…sak toples!
mauuu…sak toples!
Lina: Thanks for stopping byRetno: mbak kesini yahhh
Lina: Thanks for stopping by
Retno: mbak kesini yahhh
how interesting! i had never heard of this snack before, but it sounds really tasty. i'm sort of glad that you weren't able to get your hands on an exotic ingredient like sago palm flour so it's a recipe that i can make too ๐
how interesting! i had never heard of this snack before, but it sounds really tasty. i’m sort of glad that you weren’t able to get your hands on an exotic ingredient like sago palm flour so it’s a recipe that i can make too ๐
Wah jadi pengen pulang ke Indo kalo liat makanan kaya gini ๐
Wah jadi pengen pulang ke Indo kalo liat makanan kaya gini ๐