Bajigur is a hot and sweet beverage originated from West Java (Indonesia) by the Sundanese people, Indonesia. The local population (the Sundanese) love this when the weather is cold, or when temperatures are decreasing or for example when one is travelling through the mountains.
The main ingredients of this beverage are with coffee, coconut milk, palm sugar, ginger and spices.
Traditionally the fragrant pandan leaves were added, but you can add some vanilla powder or skip this ingredient.
Bajigur is very easy to prepare and adapt it to your taste. If you have the possibility to find fresh coconut flesh, you can add it to the ready beverage.
A typical Indonesian smell at pasar malam (night market) in Indonesia! No wonder, this dish is one favorite not only by tourist but by local people as well.
This is more than a dish this for me as this let me dream from Indonesian and brings me back to my first trip there.
Bandung, Indonesia 1988. Landing in Jakarta we went straight to the train station and took the first train to Bandung. We passed on the mountains, saw tea bushes and arrived in Bandung. We found our room and hungry we went to the square. An old lady near a smoky BBC served us the first warm mean in Indonesia: Sate skewers with a rich brown sauce and nasi putih (plain rice). I still have images of this meal in my mind, something like a short movie. For me it was the first time I felt I’m we were in another world, far away from everything, surrounded by poor but so friendly people.
Twenty-five years later at a pasar malam I enjoyed this dish with my children, my son was amazed by this dish and he wanted more and more.
I prepare this sometimes at home and the comment was: one of the best Asian dishes!
Meat and marinade:
500 g chicken breasts, cut into dices or long strips
4 tablespoon sweet dark soya sauce (Kecap manis)
1 teaspoon coriander ground
1 tablespoon grated fresh ginger
1 tablespoon oil
2 garlic cloves chopped
100 g peanuts, fresh or roasted, finely chopped or grinded
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
150 ml coconut milk (some people use simply water instead)
1 teaspoon sambal oelek (optional)
5 tablespoons sweet dark soya sauce (Kecap manis), to taste
2 tablespoon lime juice
Marinate the chicken with soya sauce, coriander and ginger for at least 2 hours.
Place your skewers in water to soak at least one hour.
In the meantime prepare all the ingredients for the sauce.
Heat oil and fry garlic for 2 minutes, add quickly all the other ingredients. Cook stirring until sauce gets a thick consistence. If necessary adjust the taste with more soya sauce
This is another dish we enjoyed so much in Bali and we replicated it at home.
In Bali we got it with plain rice (nasi putih) and a tomatoes salsa served in a pretty tomato basked; at home we served it a pineapple salad (pineapple, yellow and red bell peppers, green onions, grated ginger, soya sauce and some drops roasted sesame oil).
This was a great success at home as well; I need to keep this recipe in a safe place!
1 kg chicken pieces, cleaned
2 tablespoons lime juice
2 cloves garlic, crushed
1 tablespoon fresh ginger, grated (optional)
1/2 teaspoon pepper powder
1 teaspoon salt
4 tablespoons wheat flour
2 tablespoons rice flour
1/2 teaspoon pepper powder
1 teaspoon salt
3/4 cup water
1 cup peanuts, without skin and chopped
Cut chicken into 2 inch pieces or to taste.
I removed the skin (personal taste) and left drumstick in one piece.
Sprinkle chicken lemon juice, add garlic, ginger pepper and salt.
Let rest for at least 30 minutes.
In a bowl combine all the ingredient for the batter and stir until smooth.
Dip each piece of chicken into the batter.
Sprinkle and coat with the chopped peanuts.
Fry in hot oil until dry lot and mature or fry in a pan on both side until golden and keep in the preheated warm oven until through and ready.
Serving suggestion: Serve with rice. You can serve it with a tropical salsa or with tomatoes salsa enriched with sambal.
We have been in Bali and we came back with a lot of photos and the souvenir of many tasty dishes.
We spent some days In Munduk, a cute village in the north of Bali (Indonesia) set on a ridge running down from the northwestern rim of the volcano. It was there where we had the opportunity to try the delicious Pisang Rai. The girl working at the restaurant explained me that the best way is to use a mixture of rice, tapioca and corn flour in the same quantities. The coating was green, because of the pandan leave. She explained the steps and the first thing I did home, it was to look in the internet what I could find about. Well, about the flour mixture nothing. At home I did not have the pandan but I had some colored flour I bought in a supermarket in Bali.
I found out that the coloring four was mung been starch… with food coloring. In my recipe I used only a teaspoon, but you can skip it or uses some green food coloring or pandan leave paste instead.
2 bananas (firm but ripe), diagonally sliced
1-2 tablespoon palm sugar 2-4 tablespoon water 50 g corn starch
50 g rice flour (from sticky rice) 50 g tapioca flour 50 g sugar Green food coloring (optional) Hot water
Coconut flakes (preferably fresh)
For the syrup melt palm sugar in a small saucepot and cook until desired consistence. Set aside.
In a bigger saucepot bring about two liters water to boil.
Mix flours, sugar and food coloring together. Add hot water until a thick smooth batter is formed.
Dip banana slices in the batter and coat well.
Drop them one by one in boiling water.
After a few minutes when they rise they are done.
Coat with coconut flakes and place on a serving dish.