[FULL] Cerita Seru Dari Kaki Gunung Lawu | BOCAH PETUALANG (25/09/20)

Presenter / Channel

BOCAH PETUALANG Video: “Cerita Seru Dari Kaki Gunung Lawu | BOCAH PETUALANG (25/09/20)”

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1) Kabocha jenang (sweet coconut filling inside kabocha)

Ingredients (quantities not specified)

• Kabocha (pumpkin): whole fruit, with a hole cut in the top
• Grated coconut
• Coconut milk
• Granulated sugar
• Salt
• Rice flour
• Sago flour
• Water (to mix with flour)
• Water as needed for steaming

Substitution / notes mentioned

• “At home, you can make a hole in any shape” (not required to be star-shaped).

Equipment / prep

• Steamer
• Bowls for coconut and flour mixtures
• Pot for boiling coconut mixture
• Spoon/spatula for continuous stirring
• Plating: lift out the jenang from the kabocha once cooked

Method (step-by-step)

1. Prepare the kabocha shell
   • Cut a hole on the top of the kabocha (shape can vary).
2. Clean the seeds
   • Clean the kabocha seeds thoroughly.
3. Steam the kabocha
   • Steam until it cooks; chef note: cook it half-cooked so it won’t fall apart easily when lifted out.
4. Make the jenang filling
   • In a bowl, combine grated coconut and coconut milk.
   • Add granulated sugar and a little salt.
   • Cook until it boils.
   • Separately mix rice flour + sago flour, then add water and stir until smooth.
   • Mix the flour mixture into the boiling coconut milk, then stir until smooth and thick.
   • Key technique: don’t stop stirring to prevent clumps and burning.
5. Fill the kabocha
   • When thick, lift out the jenang and pour it into the kabocha slowly to avoid mess.
6. Serve
   • Eat once ready; described as tasty and fresh.

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2) Vegetable “spring roll” style wrap using wood ear mushroom fillings

Ingredients (quantities not specified)

• Wood ear mushrooms (washed, sliced)
• Carrots (thinly sliced)
• Purple sweet potatoes (thinly sliced)
• Potatoes (thinly sliced)
• Broccoli (thinly sliced)
• Flour
• Clean water
• Egg white
• Salt
• Sugar (to taste)
• Oil (for frying pan)

Equipment / prep

• Knife + cutting board
• Mixing bowls
• Frying pan
• Spoon/spatula for stirring and spreading batter
• Setup for wrapping (method resembles making thin sheets, then rolling)

Method (step-by-step)

1. Wash wood ear mushrooms thoroughly (even if they look clean).
2. Slice the wood ear mushrooms.
3. Thinly slice all other vegetables (carrot, purple sweet potato, potato, broccoli).
4. Make the dough/batter
   • Mix flour + clean water until smooth.
   • Add egg white + salt, stir again until mixed.
5. Stir-fry the vegetables
   • Combine the sliced vegetables, then stir-fry.
   • Add sugar and salt to taste.
   • Cue: don’t take too long because vegetables will wilt.
6. Cook dough into thin sheets
   • Pour batter into a frying pan with a little oil.
   • Swirl to make the dough thin.
   • Wait a moment, then lift it up.
   • Cue: the sheet should look like spring roll skin.
7. Wrap & shape
   • Wrap the stir-fried vegetables with the dough skin.
   • Cut the finished roll into two parts.

Serving / plating suggestion

• Served as “spring roll filled with vegetables” and noted as visually attractive.

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3) Stevia leaves harvesting / sweetener use (general)

Key cooking-relevant notes from subtitles

• Stevia leaves are gathered for use in sweets.
• Caution mentioned: consume in reasonable amounts.
• Not recommended for pregnant women (health/caution statement as stated in subtitles).

Health guidance appears in the subtitles; follow appropriate dietary recommendations.

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4) Orange peel sweets (candied/preserved using saltwater soak + stevia)

Ingredients (quantities not specified)

• Orange peel (outer skin discarded; inner thick peel used)
• Water (for boiling)
• Salt (for boiling water and/or saltwater solution)
• Stevia leaves
• Sugar (used only “a little” to help solidify; subtitles also mention blood sugar rise considerations)

Equipment / prep

• Sharp knife (for thick peel)
• Pot for boiling
• Container for overnight soaking
• Strainer/plate for draining + squeezing
• Sun-drying area (if sun is hot: one day mentioned)

Method (step-by-step)

1. Peel oranges
   • Remove the outer skin (hard and very bitter): discard it.
   • Peel the thick inner orange peel for processing.
2. Dice the peel
   • Cut into small pieces like dice.
   • Use a sharp knife due to thickness/hardness.
3. Boil first (salty boil)
   • Boil diced peel with a little water and salt (described as needing strong/vigorous boil).
4. Saltwater soak (overnight)
   • Prepare salt water.
   • Soak the peel in salt water in a container (“cupboard” mentioned) overnight.
   • Rationale: salt water helps preserve and neutralize bitterness.
   • Cue: bitterness reduces after soaking.
5. Squeeze dry
   • Squeeze until completely dry.
   • If juice remains, it can taste bitter.
6. Boil with stevia
   • Boil dried peel with stevia leaves so the natural sweetness absorbs.
7. Add a small amount of sugar
   • Sugar’s role: to solidify the peel; “a little is enough.”
   • Subtitle note suggests reduced concern about blood sugar rising because sugar is minimal.
8. Stir until evenly mixed
   • Stir until the mixture is uniform.
9. Cook until water dries
   • Continue cooking until water dries.
10. Cool & harden
    • Don’t eat immediately while hot: it’s too soft.
    • Wait for it to cool and harden.
11. Dry (sun-drying)
    • Dry sweets in sun.
    • If sun is hot: one day is enough.
12. Ready to eat
    • When dried, the sugar has hardened and the peel is hard.

Variations mentioned

• No explicit variations were described beyond the main method.

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Notes / tips & common issues mentioned

• Kabocha jenang filling
  • Stir continuously to avoid clumps and burning; fill when thickened.
• Kabocha prep
  • Steam half-cooked so it doesn’t fall apart when handling.
• Vegetable spring roll filling
  • Stir-fry briefly to prevent wilting.
• Orange peel bitterness control
  • Discard the outer peel (very bitter).
  • Overnight saltwater soak + squeeze dry are key to reducing bitterness.
• Orange peel knife caution
  • Use a sharp knife because the peel is thick/hard.
• Sweets cooling step
  • Let sugar harden—don’t eat while still hot/soft.

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References / sources mentioned

• Kabocha history: presenter mentions a book stating kabocha was introduced to Japan in the 16th century by Portuguese traders (book title not provided).
• Stevia history: discovery attributed to Italian botanist Moisester Thiago Bertoni (late 1800s), as stated in subtitles.