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Komodo Dragon with Ketan Serundeng

September 18, 2015 by jocelyn 1 Comment

I was shopping at Ross the other day, and I saw a shelf full of coffee, so of course I went to investigate. Previous Ross adventures had led me to bags of decaf Casi Cielo, so I am always on the lookout. This trip did not disappoint; half pound bags of DECAF Komodo Dragon! Starbucks used to carry decaf Komodo several years ago. It was our only Swiss Water processed coffee. Curious, I decided to pick up a bag.

I had already been researching Indonesian recipes for an upcoming coffee pairing, but I came across ketan serundeng, which is sticky rice with a spicy coconut topping. I instantly knew I had to make this and pair it with Komodo Dragon.

Before I dive into the recipe, let’s talk about this decaf Komodo Dragon. This coffee is available in other markets in both decaf and regular, but I am not sure where this came from, and because it was at Ross, it is nearing it’s expiration date.. So keeping that in mind…

When I opened the bags of coffee, there was a huge difference in smell. The Komodo I got as my markout smelled rich and herbal. The decaf version had the same smell, but far less intense. Visually, the beans look the same. I prepared both coffees as a pour over. Again, visually, they look the same, but the aroma just wasn’t there in the decaf version. Tasting the coffee, the decaf had a lighter body, tasted almost the same, but I suppose it wasn’t as satisfying to my senses as the regular Komodo was.

Ketan (steamed glutinous rice)
 
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Author: Jocelyn Freeman
Ingredients
  • 2 cups glutinous rice/sweet rice, soaked for 1 hour, drained
  • ½ tsp salt
  • ½ cup coconut milk
Instructions
  1. Steam rice until half-cooked. Remove from steamer. Set aside.
  2. Mix coconut milk and salt, stir well, bring to a boil. Remove from heat.
  3. Add coconut milk to the half-cooked rice. Stir until absorbed.
  4. Put the rice back on the steamer. Steam for 30 minutes.
3.4.3177

 
Serundeng
 
Save Print
Author: Jocelyn Freeman
Ingredients
  • 1 cup dried grated coconut
  • 1 tbsp sugar
  • 5 shallot
  • 3 cloves garlic
  • 1 tbsp dried shrimp
  • 1 tsp dark brown sugar
  • 2 red chillies
  • ⅛ tsp salt
  • 1 tbsp vegetable oil for sauteing
Instructions
  1. Grind the shallot, garlic, shrimp, sugar, chilies, and salt.
  2. Saute in a pan until fragrant
  3. Add grated coconut and sprinkle with sugar.
  4. Mix well and remove from heat.
  5. Form the sticky rice into balls (I used a square rice mold) Top with serundeng
3.4.3177

 

Filed Under: coffee pairing, recipe Tagged With: Komodo dragon

« pumpkin spice latte via bundt cakes
Sumatra Longberry with wajik brown sticky rice cake »

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  1. Sumatra Longberry with wajik brown sticky rice cake | the modern barista says:
    November 24, 2015 at 6:05 pm

    […] researching Indonesian food for my Komodo Dragon tasting, I came across wajik.. which literally translates to diamond, a sticky rice cake. The recipe called […]

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the modern barista

Hello! I'm Jocelyn, and this is my
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Just smelling coffee can wake you up. The aroma of coffee can alter the activity of some genes in the brain, reducing the effects of sleep deprivation. And when you do drink that cup of coffee, caffeine reaches your blood quickly.

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