This food is the most difficult one to be prepared, according to my opinion. I am not sure what is missing from the recipe, but i never succeed making ones... I have tried different recipes, but i never seem to make it. Although the taste is the same, but the form is far from the ones they sell in Asia, whereas they are softer just like pillow, with a lot of holes..I heard that in order to make it like that, you need a powder called aluminum something (?!), which i don't know where to find it, and whether it is edible and good for health. My other problem is to form and fry it, as they always seem ugly... :)
Originally from China (with a specific name that i forgot and a very nice history behind it), it is one of my favorite things since i was a kid. In the beginning of the '80's, my big brother was still doing taek won do sport (pretty much the same as karate) in the sport field in Kapten Tendean area Jakarta (now it is the big tall building of Trans TV) every Sunday afternoon. My parents would take the whole family to pick him up by car, where we, the sisters, would sat nicely on the back seat (i still remember our silly looking green car which then sold to our neighbour which he turned into a taxi later on, haha). And on the corner of the sport field, there was always a Cakwe street vendor with his cart full of cakwe, which we would love to buy from, as we wait till my brother taek won do session finished. That was the time i recognized eating this pillow cake in my life for the 1st time.
As my brother grows older, so does Jakarta by the way, he stopped doing this Taek Won Do thing. And the field became a bit abandoned, no taek won do session anymore, while at hand, the surroundings were on the fast track of highways being built, housings for office policer situated behind the field were soon flatted on the ground, etc etc. And the vendor was nowhere to be found (not that we were really looking for him by the way). I think Cakwe as food, was a bit erased from all over Jakarta's scheme (maybe you can only find in in China town which is far away from my house - me being small kid going to Kota area alone? No Way!), whereas only Sate and Nasi Goreng vendors which prevailed. I remember at that time, the type of food being sold on the pedestrian sidewalk of Jakarta was quite monotonous).
The next time i ate Cakwe again was in Bandung, more than 15 years later. I used to live in Jalan Dago, just beside a primary school, where in front of it, a lot of street vendors gathered to sell their stuffs to the 'poor' kids (they are not always healthy nor delicious for them). The food sold are just like a 'canteen' for the schoolboys/girls. They love to buy silly stuffs/food (i don't know why, i think the spirit of dine out has been vested since we were still in tender age). One of street vendors sold Cakwe, and quickly i found a sweet childhood memory o'mine (mon bonheur quoi?).
I got the recipe from my friend Yami, who probably had it from the Internet, which i paste part of them below. (Sorry that i do not quote the source of real the recipe.). She told me that she mixed it all together (unlike the original recipe), and i followed her suggestion.
CAKWE
Ingredients:
Directions:
For the sauce, i used sweet Thailand sauce that i mix with sliced pineapple.
Originally from China (with a specific name that i forgot and a very nice history behind it), it is one of my favorite things since i was a kid. In the beginning of the '80's, my big brother was still doing taek won do sport (pretty much the same as karate) in the sport field in Kapten Tendean area Jakarta (now it is the big tall building of Trans TV) every Sunday afternoon. My parents would take the whole family to pick him up by car, where we, the sisters, would sat nicely on the back seat (i still remember our silly looking green car which then sold to our neighbour which he turned into a taxi later on, haha). And on the corner of the sport field, there was always a Cakwe street vendor with his cart full of cakwe, which we would love to buy from, as we wait till my brother taek won do session finished. That was the time i recognized eating this pillow cake in my life for the 1st time.
As my brother grows older, so does Jakarta by the way, he stopped doing this Taek Won Do thing. And the field became a bit abandoned, no taek won do session anymore, while at hand, the surroundings were on the fast track of highways being built, housings for office policer situated behind the field were soon flatted on the ground, etc etc. And the vendor was nowhere to be found (not that we were really looking for him by the way). I think Cakwe as food, was a bit erased from all over Jakarta's scheme (maybe you can only find in in China town which is far away from my house - me being small kid going to Kota area alone? No Way!), whereas only Sate and Nasi Goreng vendors which prevailed. I remember at that time, the type of food being sold on the pedestrian sidewalk of Jakarta was quite monotonous).
The next time i ate Cakwe again was in Bandung, more than 15 years later. I used to live in Jalan Dago, just beside a primary school, where in front of it, a lot of street vendors gathered to sell their stuffs to the 'poor' kids (they are not always healthy nor delicious for them). The food sold are just like a 'canteen' for the schoolboys/girls. They love to buy silly stuffs/food (i don't know why, i think the spirit of dine out has been vested since we were still in tender age). One of street vendors sold Cakwe, and quickly i found a sweet childhood memory o'mine (mon bonheur quoi?).
I got the recipe from my friend Yami, who probably had it from the Internet, which i paste part of them below. (Sorry that i do not quote the source of real the recipe.). She told me that she mixed it all together (unlike the original recipe), and i followed her suggestion.
CAKWE
Ingredients:
- 250 g low protein flour (plain flour)
- 1 / 2 tbsp baking powder
- 1 / 2 tsp baking soda (bicarbonate soda)
- 1 1 / 2 tsp instant yeast
- 150 - 200 cc water
- 3 / 4 tsp salt
- 1 / 4 tbsp very finely chopped garlic
Directions:
- Mix all of the ingredients using your bread maker machine.
- Let it sit for 2 hours (i apply cooking oil to the surface of the dough to moist it)
- Roll dough quite thinly (about ½ centimeter thick) to desired length. Cut into pieces ½ centimeter wide
Take two cut pieces of dough, lay one on top of the other and make an indentation in centre along entire length with a bamboo skewer. Stretch formed dough by hand until long. - Deep fry it in a wok until golden brown.
- Serve with the sauce.
For the sauce, i used sweet Thailand sauce that i mix with sliced pineapple.
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