Here are a couple of quick and easy recipes that have become a bit of a staple when that impromptu get together takes place. The Hummus recipe is an adaptation of a recipe by the wonderful Stephanie Alexander, which has been modified and tweaked to include local ingredients. The Spiced Tropical Punch reminds me of both my Mum and her mother (my Gran), who I recall making their own punch to quench our thirst on balmy summer days. It too uses local ingredients to ensure freshness and maximum taste. (My Gran would have used lemon verbena leaves instead of mint).

The Hummus Story

Prior to landing in Jakarta, I admit, I had never made hummus. (I guess this was partly due to being a working mum but mostly due to the availability of ready-made hummus in our supermarket). In an attempt to maintain our (relatively) healthy eating habits, I recall visiting our local supermarket shortly after arriving, and being relieved to see hummus in the cold section. As I went to place the tub into my trolley, I happened to look at the corresponding price tag. Cue cardiac arrest..someone had obviously gotten the price wrong. Definitely one too many zeroes! After repeated recalculations followed by an inquiry as to the accuracy of the price, it was confirmed that, yes, the hummus in my hand was equivalent in price to at least one creambath* (or two if you know where to go!). The tub was returned to its shelf, and as soon as my trusty copy of 'The Cooks Companion' arrived in our shipping container, I started fine-tuning my own hummus recipe. Enjoy!

How to make tasty Hummus

Ingredients

1 can chick peas (drained)
2 cloves garlic, crushed
2 Tbs tahini
3Tbs jeruk nipis juice
Iced water
3 Tbs Olive oil
1-2 pinches ground cumin
1 pinch cayenne pepper (optional)
Javara Balinese salt flakes
White pepper
Parsley (chopped for garnish)

Method

1. Place drained chick peas into food processor along with cumin, salt flakes and pepper to season

2. Process, gradually adding all other ingredients (with the exception of olive oil)

3. Taste test to ensure flavour is achieved - make sure the flavour is a little sharp

4. Add a small amount of iced water and blend again

5. Continue adding small amount of water until a soft purée is achieved

6. Place on serving platter (or in bowl) and drizzle with olive oil

7. Sprinkle with parsley as garnish

8. Serve with veggie sticks, corn chips and pita bread

Cook’s Notes

Any extra hummus can be stored in an airtight container in the fridge for up to 4 days

Jeruk nipis are the local limes which can be purchased in the fruit and veg section of any supermarket or purchased from your local fruit and veg vendor. You can also grow this small tree in a pot, making a pretty and productive addition to your garden

Sometimes it can be difficult to extract the juice from jeruk nipis. Roll each lime with firm pressure on a hard surface before cutting. This should help the juice release more easily

Tahini can sometimes be difficult to find. If you happen across it in the supermarket, buy two jars!

(Since writing this article, I have noticed that one of the better known supermarkets in Jakarta is now offering a 'no-brand' range of dips at a more cost effective price point. This is a good back up when you don't have time to make your own...)

How to make Spiced Tropical Punch

Here is a simple recipe with an Indonesian twist. Spiced Tropical Punch is a refreshing drink that is suitable for all ages. All the ingredients are readily available here in Jakarta and the punch can be prepared shortly before your guests arrive.

Ingredients

2 cans of lemonade
2 cans of ginger ale
2 cans of soda water
500ml fresh pineapple juice (and/or orange juice)
3 limes (jeruk nipis) - juice only
Sprigs of mint (thoroughly washed)
Length of lemongrass (chopped in half, then lengthways)
Small chunk of fresh ginger (peeled and cut into think pieces)
3 passionfruit (markisa) - pulped
1/2 local pineapple (nanas) - cut into small pieces
Handful of sliced strawberries (stroberi)
Ice cubes

Method

1. Into a large serving vessel (a champagne ice bucket would do the trick), pour all liquid ingredients. Stir to mix (any extra liquid can be stored in an airtight bottle in the fridge and used to top up the punch)

2. Add pieces of lemongrass, ginger, fruit and ice cubes and mix again

3. Put a cover over the vessel preventing the punch from going flat

4. Preferably allow punch to rest for 15 minutes, allowing for ginger and lemongrass to infuse

5. Serve with a long handled spoon, allowing guests to scoop out the delicious fruit

Cook’s Notes
The lemongrass and ginger are added to infuse into the punch. They can be removed before serving (although I think they add a nice visual touch to the presentation)

Children may enjoy the addition of nata de coco for its chewy texture

Of course, if you so choose, a little splash of something from the top shelf could be added to give it that extra 'punch' - but be sure to let your guests know and place the punch out of reach of any little guests

* Cream bath - A day spa treatment that includes a hair wash, conditioning mask (including scalp massage), followed by a neck, back and arm massage with moisturising cream (or oil). (Take it from us, it is a Jakarta must!)

Words: Jo Stevens  Photography: a journey bespoke