Berry Trifle And Indonesia Merdeka

I've taken some photos for this "Red and White Photography Event" more than a month before, too bad I didn't get the chance to post. But then I got other thought, I'll bring "something" from the Indonesian consulate-office where we're having annual celebration of Independence-day, to complete this entry. There was ceremony with trained flag raiser or known as "Paskibraka"; a gamelan -an Indonesian traditional music- played by Australian and not to forget food.. food...food... sate padang, empek-empek (fish cake), siomay and Indonesian sweets including the making of "cara bikang".

Cara bikang

Sentiling, klepon, lumpur, wingko

Indonesian have huge kinds of food, not only nasi campur, nasi goreng, gado-gado, satay but also huge varieties of Indonesian sweets or jajanan pasar, sweets that we can get easily in Indonesia traditional market. I'm so proud that today Indonesian language and culture also taught in Australian School. Not just that... they also learn about Indonesian food.

Ongol-ongol, lumpur kentang, getuk lindri, onde-onde, limus (lemet)

Lapis, wingko, lumpur, klepon, sentiling

Well this is quite contrary, for this event I didn't pick Indonesian food, I found this classic twist is RED and WHITE NATURALLY. I love taking the shots of 'em as well as Indonesian sweets. It has an"awe" factor and considerable less effort in the preparing.

This picture goes to "Red and White Photography Contest" hosted by Dwiana, Fitri and Dhi to celebrate Indonesian Independence-day. Merdekaaaaaa!!!

Berry Trifle
250 gr packet sponge fingers (savoiardi)
1/2 cup apple juice ( I use homemade one, as it taste natural sweet than store bought)
2 packet raspberry jelly or use your choice red agar-agar or nutrijelly
250 gr punnet strawberry
1/4 cup chopped pistachio

Methods:
Prepare jelly according to packet instructions. Chill untill set.

Break half the sponge fingers, and arrange in individual glass cups or dishes, drizzle with half apple juice.

Spoon over the jelly and custard, top with strawberries and pistachio to serve.