Starting Menus – Noodle, Wedang Jahe

Kantin Burjopedia also provide one of favorite menu in Indonesia, Noodle. Here’s some noodle available:

Noodle with egg, with egg and meat balls, egg and fish scallop, chicken scallop, shrimp scallop, egg with sausage, etc. For an extra spiced also available cabai rawit.

For beverages Kantin Burjopedia provide tea, coffee, herb-spiced tea, and wedang jahe – bandrek susu. ( ginger tea and ginger tea with milk )

-*-

 

 

 

 

 

 

Starting Menus – Banana Kolak

We would like to introduce our another starting menus – Kolak. As their bigger portion in the menu we named it  : Banana Kolak, Jackfruit Kolak, Sweet Potato Kolak, Cassava Kolak. Banana Kolak could be added with accompanying ingredients: Banana Kolak with Jackfruit, Banana Kolak with Cassava, and so on.

The first Banana Kolak and next Banana Kolak with small sliced jackfruit. Served at 10 oz bowl.

The left was Banana Kolak with big sliced jack fruit and next is Banana Kolak with snakefruit. All above picture as illustration of Kolak which can be made in several combinations.

The menu made less than 10 minutes after ordered since we arrange condition of fruits on ready to cook in refrigerator. Can be made for a very minimum unit / 1 portion and can be customized for special request. One might prefer a less sugar due to diet program while other request for any spice, etc.

-*-

Our Surroundings

Here’s 2 capture from google with search key ‘bubur kacang hijau’ and ‘mung bean porridge’

searchword_bubur-kacang-hijau

First page picture from google with ‘bubur kacang hijau’

searchword_mung-bean-porridge

First page picture from google with ‘mung bean porridge’

Fascinating isn’t it? There’s so many picture showing the wide variation of mung bean porridge, also in Indonesia (upper picture)

Despite of above diversity we find only 2 big group of mung bean porridge to be easily find in most cities in Indonesia: Khas Madura and Khas Bandung ( ala Madura and ala Bandung ). With their speciality they can spread all over Indonesia and provide mung bean to great number of customers.

We assume the main factor for this that they can arrange the price to be as comfortable to as many people. Last time we buy, Jan 2017, in Denpasar, it is sold at IDR 5K. Considering the fact that most of it has 2 level of gain / compensation: entrepreneurship / owner and worker who go mobile selling, the menu itself probably must be set below IDR 3K. For some who know material prices would naturally amaze then, a health menu or a snack? The mung bean composition in those menus, as far as we estimated, only around 3 – 4 Oz from total of 8 Oz.

Using our own terminology, one of the menu using ‘thinner method’ and the other using ‘viscosity method’. Coconut milk can be set in thinner method by adding it to mung bean porridge when it’s going to be served. Further, the sweetening and aromatic can be combined also in this soup so the mung bean cooked and distributed – brought in rombong / wagon in a default which reducing the lost if it is not sold out and has remaining. This is a good method as we know food would be more easy to expired if already has coconut milk. But even after using the method we estimate the mung bean only around 3 – 4 Oz in an 8 Oz bowl. The other using kinds of flours to add the viscosity and so add the volumes. Advanced to be able capturing a take away instead of only dine in near the wagon they provide take away plastic glass and spoon. But then we estimate it contain also only 3 – 4 Oz since they use red / black glutinous rice as an accompanying ingredient in even a bit bigger portion.

So it seems to us the using of palm sugar, condensed milk, or any new ingredient has its challenges since it would raise the selling price. When we mention our wish to make mung bean porridge using palm sugar, herb-spice, and various accompanying menu we realize that we wouldn’t be able yet to produce in big volumes. We tend to receive most Indonesian consider mung bean porridge as a snack, even when it is said as a good breakfast menu or a good supper menu. And even though most Indonesian appreciate the richness of Indonesia on herb and spice and the appreciation for healthy food, the idea of mung bean porridge as a health menu by its ingredient of herb-spice or the kind of sweetening used would not landed easily. It’s a blessed on our birth and journey forwards.

– * –

Starting Menus – Mung Bean Porridge

Our first menu was mung bean porridge with steamed banana in small or long sliced. Served in 8 or 10 oz. Herb – Spice standard : ginger, screwpine / pandan leaf, palm sugar, coconut milk, and condensed milk can be added when served.

Still with the same standard herb and spice we serve mung bean porridge with steamed cassava and taro in big split. Cooked or fried could also provided by request. Directly fried and fried after steamed would have different taste.

Beside single topping above we have mung bean porridge with white glutinous rice and jackfruit, in small or long sliced. White glutinous rice could also applied with taro, cassava, or banana.

We highlighted below, mung bean porridge with scraped cheese which sharped our served favorites : served when it’s hot. For some with good taste ability served when the porridge not warm would be enough to distinguish the presence of the cheese but for some the warm would be a favor. We appreciate too request for the cheese to be made sliced small or at medium size. Cheese would fit to most topping or accompanying ingredients, at least we think it would fit to banana, taro, sweet potato, cassava, and white-black glutinous rice, and biscuits.

004-burjo-keju-parut

– * –