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Wednesday, August 22, 2012

Nasi Goreng Sosis Pedas (Spicy Fried Rice with Sausage)


In Indonesian & English

Bahan
-  900 gr Nasi, 1 sm Kcp asin, Baw.goreng     Hlskan
-  5 sm Kecap mns, ½ B.bombay-cincang          -  5 Baw.pth, 15-20 Rawit, 10 Baw.mrh
-  2 Daun bawang-iris2, 250 gr Sosis-ptg        -  6 Cabai merah, 2 st Lada, 4 st Garam
-  3 Telur-orak arik, 4 sm Minyak, Kerupuk    -  1 Tomat, 3 Kemiri, 1 st Ketumbar

Cara membuat
-   Tumis bombay & sosis sampai kecoklatan, sisihkan Tumis bumbu halus sampai wangi. Masukkan kecap2 & nasi, aduk rata. Beri telur orak arik, tumisan sosis & daun bawang. Goreng sampai nasi kering & harum. Taburi bawang goreng, makan dng kerupuk.

Ingredients
-  900 gr cooked Rice, 250 gr Sausage-cut      Grind into a paste:
-  5 tbsp sweet Soya sauce, 4 tbsp Frying oil    -  15-20 Birds eye Chilies, 10 Shallots
-  2 Green onions-sliced, ½ Onion-chopped         -  1 tsp Coriander, 5 cloves Garlic
-  3 Eggs-scrambled, 1 tbsp salty Soya sauce   -  1 Tomato, 4 tsp Salt, 6 Red Chilies
-  Deep fried shallots, Crackers                             -  3 Candlenuts, 2 tsp Pepper

Directions
-   Sauté the onion & sausage, set aside Sauté the spices paste until fragrant. Put in all soya sauce & the rice, stir well. Add in scrambled eggs, sautéed sausage & green onions. Fry until the rice dries & it smells good. Sprinkle with fried shallots & eat the fried rice with the crackers.

Thursday, August 9, 2012

Tempe Mendoan Banyumas (Half-cooked Fried Battered Tempeh ala Banyumas)


In Indonesian & English

Bahan
300 gr Tempe-iris tipis ± 15x20X0,3 cm       -  1 lbr Dn pisang, Rawit-pelengkap
50 gr Tp.beras, 225 ml Air, Minyak              Haluskan:
2 Daun bawang-iris, 150 gr Terigu                 -  1 Baw.merah, 2 Baw.pth, 2 st Garam
½ st Kaldu bubuk, 2 Daun jeruk-iris hls         -  1 st Ketumbar bbk, 3 Kemiri, ½ st Lada

Cara membuat
-   Aduk rata tepung2 dng bumbu hls, daun bawang, daun jeruk & air. Celup kedua sisi tempe ke dlm adonan tepung satu persatu (tepung yg melumuri tempe hrs agak tebal).
-   Panaskan minyak yg banyak di wajan. Goreng tempe di minyak panas hingga cukup matang tapi tepung blm mengeras & kering. Sesuai namanya, mendo dlm bhs Banyumas artinya ½ matang/ lembek). Angkat tempe segera, tiriskan. Bungkus dulu tempe dng daun pisang sejenak selagi panas seblm dihidangkan sehingga aroma daun menempel di tempe. Makan panas2 dng rawit.

Ingredients
300 gr Tempeh-sliced ~ 15x20X0,3 cm      -  1 sheet Banana leaf, Bird`s eye chilies
50 gr Rice flour, 150 gr Flour                     Grind into a paste:
225 ml Water, ½ tsp Broth powder             -  1 Shallot, 2 cloves Garlic
2 Green onions-sliced, frying Oil                 -  1 tsp Coriander powder, 2 tsp Salt
2 Kaffir lime leaves-thinly sliced                -  ½ tsp Pepper, 3 Candlenuts

Directions
-   Combine flours, spices paste, green onions, lime leaves & water well. Dip sliced tempeh into the batter on both sides one by one until the batter cover all sides thickly.
-   Heat lots of frying oil in a wok. Fry tempeh in hot oil for awhile, just until the batter cooked through. Lift tempeh from the wok before the batter become dries & crispy; drain them. Wrap tempeh with banana leaf for awhile while they are still piping hot. The leaf will impart a subtle flavor/aroma to the tempeh. Serve tempeh while it`s still warm with the chilies.

Tuesday, August 7, 2012

Semur Ayam Jawa (Javanese Chicken Stew)


In Indonesian & English

Bahan

  • 1 Ayam-ptg jadi 10, 5 cm Kayu manis
  • 2 Kentang-ptg2 & goreng, 1 Baw.bombay-iris
  • 3 Cabai merah-iris, 3 sm Margarin
  • 25 gr Soun-seduh air panas, 1 Tomat-ptg2
  • 2 cm Jahe, 400 ml Kaldu ayam, Baw.goreng
  • 5 sm Kecap manis, 2 Daun salam
  • 3 Cengkeh, 1 st Pala, Minyak

Bahan lumuran ayam:

  • ½ Jeruk nipis, Lada, Garam, Ketumbar bubuk

Haluskan:

  • 1 st Garam, 3 Baw.pth, 1 st Ketumbar
  • 5 Kemiri, ½ st Lada hitam, ½ st Jintan


Cara membuat

  • Peras nipis. Kerat2 ayam, lumuri dng semua bhn lumuran, diamkan 30 mnt. Goreng sampai ayam ¾ matang.
  • Tumis bumbu halus, bombay, cabai, jahe & salam dng margarine. Mskkan ayam goreng, kecap, cengkeh, ky mns, pala & kaldu. Masak dng api sedang, sampai kuah mengental.
  • Mskkan kentang goreng, soun & tomat. Masak sebentar, angkat, taburi bawang goreng.

Ingredients

  • 1 Chicken-cut into 10, 5 cm Cinnamon
  • 2 Potatoes-cut & fried, 1 tsp Nutmeg
  • 3 red Chilies-sliced, 3 tbsp Margarine
  • 25 gr Mung bean thread, frying Oil
  • 2 cm Ginger, 400 ml Chicken broth
  • 5 tbsp sweet Soy sauce, 2 Bay leaves
  • 1 Tomato-sliced, 3 Cloves, 1 Onion-sliced
  • Fried shallots-for sprinkle

Marinade ingredients:

  • ½ Lime, Pepper, Salt, ground Coriander

Grind spices into a paste:

  • 1 tsp Coriander, 3 cloves Garlic
  • 1 tsp Salt, ½ tsp Black pepper
  • 5 Candlenuts, ½ tsp Cumin


Directions

  • Make shallow diagonal slashes in the chicken pieces; then rub chicken with salt, pepper, coriander & lime juice. Let it stand for 30 min. Fry the chicken ¾ done.
  • Sauté spices paste, onion, chilies, ginger & bay leaves with margarine. Put in the chicken, soy sauce, cloves, cinnamon, nutmeg & broth. Cook over low heat until the gravy becomes rather thick.
  • Soak mung bean thread in hot water until soft; drain & set aside. Put potatoes, mung bean thread & tomato into the pot. Cook for awhile; remove from the heat & sprinkle fried shallots over.

Monday, August 6, 2012

Tumis Kangkung (Sautéed Water Spinach)



In Indonesian & English

Bahan
  • 2 ikat Kangkung-petik & potong2, 1 sm Kecap manis
  • 100 ml Air5 Cabai merah & 1 Tomat-iris2 (opsional)
  • 4 sm Udang kupas kecil (1 Tahu-iris lalu goreng)
  • 2 Daun salam, 1 cm Lengkuas & 1 cm Jahe-geprek
  • ½ st Lada bubuk2 Bawang putih-haluskanGaram
  • 3 Bawang merah-iris halus, ½ st Kaldu bubuk

Cara membuat
  • Tumis bumbu halus & cabai hingga layu. Beri bumbu2 & air, masak hingga meresap.
  • Masukkan kangkung, udang (irisan tahu goreng) dan tomat. Masak hingga kangkung & udang matang.

Ingredients
  • 2 bundle Water spinach-cut, 2 Bay leaves
  • 1 Tomato & 5 red Chilies-sliced (optional)
  • 1 tbsp sweet Soy sauce, ½ tsp ground Pepper
  • 4 tbsp small Shrimps (1 Tofu-sliced & fried)
  • 1 cm Galangal & 1 cm Ginger-bruised, Salt
  • cloves Garlic-grind, ½ tsp Broth powder
  • Shallots-sliced100 ml Water

Directions
  • Sauté the garlic, shallots & chilies until wilted. Add in other seasoning, spices & water. Cook until the flavor blended.
  • Add in the water spinach, peeled shrimps (fried tofu slices) & tomato; stir until the water spinach & shrimps are cooked.

Tempe & Tahu Bacem (Javanese Sweet Marinated Tofu & Tempeh)



In Indonesian & English

Bahan
-  125 gr Tempe, 250 gr Tahu, Minyak    Haluskan:
-  2 cm Lengkuas & 1 Sereh-geprek          -  60 gr Gula jawa, 3 Kemiri, 1½ st Garam
-  350 ml Air kelapa*, 4 sm Kcp mns        -  1½ st Ketumbar, ½ st Jintan
-  2 Daun salam, ¼ st Asam                         -  6 Bawang merah, 3 Bawang putih

Cara membuat
-   Potong2 tahu & tempe agak tebal (min ketebalan 5 cm), ltkkan di panci uk sedang. Tuangi air kelapa, bumbu hls, bahan lain (kec. minyak). Masak dng api kecil hingga bumbu menyerap dlm tahu & tempe (berwarna coklat tua) & air bumbu menyusut. Keluarkan tahu & tempe dari panci, tiriskan.
-   Panaskan minyak di atas api sedang, goreng tempe & tahu sebentar saja seblm dihidangkan. Makan dng cabai rawit.
* Air kelapa dpt diganti dng 350 ml air yg dicampur dng ¾ st cuka & 3 st gula pasir

Ingredients
-  2 Bay leaves, 250 gr firm Tofu, Frying fat    Grind into a paste:
-  2 cm Galangal & 1 Lemongrass-bruised             -  60 gr Coconut sugar, 3 cloves Garlic
-  ¼ tsp Tamarind, 350 ml Coconut water*          -  1½ tsp Coriander, 3 Candlenuts
-  125 gr Tempeh, 4 tbsp sweet Soy sauce         -  1½ tsp Salt, 6 Shallots, ½ tsp Cumin

Directions
-   Cut the tempeh & tofu into pieces minimal about 5 cm thick; place them in a medium size pot. Pour in coconut water, ground spices & other ingredients (except the frying fat). Cook over low heat until the ground spices dissolves (tofu-tempeh color becomes dark brown & the liquid absorbed). Remove tofu & tempeh from the pot & drain them.
-   Preheat the frying fat over medium heat; fry the tempeh & tofu just for awhile right before serving. Eat them along with bird`s eye chilies.
* Coconut water substitute: mix 350 ml water with ¾ tsp vinegar & 3 tsp sugar.

Friday, August 3, 2012

Bakwan Sayuran (Vegetable Fritters)


In Indonesian & English

Bahan
50 gr Toge, 2 Dn baw.-ptg, 175 ml Air           -  1 st Baking powder, 1 st Gula
100 gr Wortel & 50 gr Kol-iris hls, 1 Telur    -  1 st Kaldu bbk, ½ st Ketumbar bbk
4 Baw.mrh+2 Baw.pth+1 cm Kunyit-hlskan        -  1 st Garam, 1 st Lada, Minyak grng
100 gr Terigu, 100 gr Tepung beras

Cara membuat
-   Tumis bumbu hls. Beri sayuran, masak hingga layu. Angkat, biarkan mendingin.
-   Campur terigu, tp beras, bak.powder, garam, lada, gula, kaldu, ketumbar. Beri telur & tuangi air sedikit2 sambil diaduk hingga adonan jadi lembut. Mskkan tumisan sayur, aduk.
-   Pnskan minyak cukup banyak di api sedang. Mskkan adonan per sendok sayur bbrp buah tiap kali ke minyak pns & goreng hingga kekuningan pd kedua sisinya. Angkat & tiriskan di kertas penyerap minyak.

Ingredients
50 gr Bean sprouts, 2 Green onions-sliced       -  1 tsp Baking powder, 1 tsp Sugar
100 gr Carrots & 50 gr Cabbage-shredded      -  1 tsp Broth powder, 1 tsp Salt
4 Shallots & 2 cloves Garlic-grind, 1 Egg          -  1 tsp ground Pepper, Frying fat
175 ml Water, 1 cm Turmeric-grind                 -  ½ tsp ground Coriander
100 gr Flour, 100 gr Rice flour

Directions
-   Sauté the ground spices until fragrant. Stir in the veggie until wilted. Remove from the heat; let it cool.
-   Combine the flours, baking powder, salt, pepper, sugar, broth. Add in the egg & pour in water a little at a time; stir constantly until the batter smooth. Put in sautéed veggie, stir well.
-   Preheat a lot of frying fat over medium heat. Using a ladle, drop the veggie batter a few at a time into the hot frying fat; fry until golden brown on both sides. Remove from the pan & drain on a paper towel.

Thursday, August 2, 2012

Cheese Tortelloni with Brown Chicken & Mushroom Sauce


In Indonesian & English

Bahan
Kulit Tortelloni:                                          Saus:
-  250 gr Terigu, ½ st Garam, 3 Telur     -  2 Baw.putih-cincang, 2 Baw.mrh-iris hls
-  1 st Olive oil, 2 st Air, 1 Pth telur     - 200 gr B.bombay & 250 gr champignon-iris
-  55 gr Mentega tawar-lelehkan              -  250 gr Fillet Ayam, 100 ml Olive oil
Isi Cheese Tortelloni:                                -  250 ml Kaldu ayam, 250 ml Krim/Susu panas
-  560 gr Ricotta, 1 cup Peterseli cncng   -  ½ st Pala, 1 st Garam, 1 sm Kecap asin
-  50 gr Keju parmesan prt, ¼ st Garam   -  1 st Gula, 2 sm Peterseli cincang, 3 sm Terigu
-  1 st Pala bbk, 1 st Kulit lemon parut    -  1 st Lada, 1 st Cabai bubuk, 75 gr Mentega

Cara membuat
-  Cheese Tortelloni*: Anda dapat membeli 500 gr tortelloni dlm kemasan atau bila tak memungkinkan anda dpt membuatnya sendiri dari resep ini.
* Isi: Campur semua bhn isi dimangkuk sampai rata & halus. Tutup adonan & dinginkan sejenak.
* Kulit: Campur terigu, 3 telur, air & garam di mangkuk, uleni ± 2 mnt. Beri olive oil; uleni hingga kalis (± 4 mnt). Bagi adonan menjadi 4, pipihkan. Tutup adonan dng lap lembab & biarkan 30 mnt. Ltkkan adonan di permukaan rata yg sdh ditaburi sedikit terigu. Gilas masing2 bagian adonan dng roll sampai setipis ± 3 mm. Potong2 berbtk lingkaran berdiameter 10 cm dng pisau tajam/cutter.
* Ltkkan 1 sendok teh adonan isi di bagian agak bawah dari lingkaran (jangan terlalu pinggir, sisakan tepian utk melipat). Ulasi tepiannya dng putih telur. Lipat bagian atas lingkaran hingga menutupi isi ke arah bagian bwh lingkaran. Tekan kedua tepian bersama2 utk melekatkan. Ulasi lagi tepian yg sdh menyatu  membtk setengah lingkaran itu dng pth telur. Ltkkan jari telunjuk di tengah2 tortelloni, lingkarkan tortelloni di sekeliling jari hingga kedua ujung bertemu. Salah satu ujung sebaiknya overlapping thdp ujung yg lain sebsr ± 6 mm. Tekan kedua ujung bersama2 utk melekatkan. Tutupi dlm wadah dng lap lembab & dinginkan sebentar.
* Didihkan air yg sdh digarami di panci besar. Mskkan tortelloni, aduk perlahan hingga matang. 2-3 mnt setlh tortelloni mulai mengapung, angkat & tiriskan. Beri mentega cair & aduk rata.
-  Saus: Ayam diiris tipis2. Panaskan olive oil & 35 gr butter di pan besar. Mskkan baw mrh, baw pth, bombay & jamur, masak hingga baw. bombay layu. Mskkan ayam, masak sampai ayam berubah warna. Sisihkan. Pnskan 40 gr mentega & sisa olive oil yg sdh digunakan utk menumis di pan dng api sedang. Mskkan terigu, aduk dng whisk sampai adonan mengental halus. Masak perlahan sampai terigu jadi kecoklatan. Tuangi susu & kaldu sedikit2 sambil diaduk secara konstan sampai saus halus & mengental. Kclkan api, bumbui dng pala, garam, lada, gula, kcp asin & peterseli. Mskkan adonan jamur-ayam, masak 5 mnt, aduk sesekali. Angkat dari api
-  Hidangkan tortelloni dng saus jamur ayam.

Ingredients
Tortelloni Dough:                                          Chicken & Mushroom Sauce:
-  250 gr Flour, ½ tsp Salt                          -  2 clove Garlic-chopped, 2 Shallots-sliced
-  1 tsp Olive oil, 2 tsp Water                    -  200 gr Onion & 250 gr Champignon-sliced
-  55 gr unsalted Butter-melted                  -  250 gr Chicken fillet, 100 ml Olive oil
-  1 Egg white, 3 Eggs                                  -  75 gr Butter, 1 tbsp salty Soya sauce
Cheese Tortelloni Filling:                              -  250 ml Chicken broth, ½ tsp Nutmeg
-  560 gr Ricotta, 1 cup minced Parsley      -  1 tsp Sugar, 2 tbsp minced Parsley
-  50 gr grated Parmesan, ¼ tsp Salt          -  3 tbsp Flour, 1 tsp Salt, 1 tsp Pepper
-  1 tsp Nutmeg, 1 tsp Lemon zest              -  1 tsp Chili pwdr, 250 ml hot Milk/Cream

Directions
-   Cheese Tortelloni*: U can just buy 2 packages of cheese tortelloni (á 250 gr) or when it`s not possible you can also make it yourself from my recipe.
* Filling: Mix all ingredients in a bowl until well blended & smooth. Cover and chill for awhile.
* Dough: Place flour, 3 eggs, water & salt in a bowl; knead for 2 min. Add in olive oil; knead until smooth (4 min). Divide the dough into 4 & flatten. Cover with a damp cloth & set aside for 30 min. Transfer to a lightly floured working surface. Roll each piece with a heavy rolling pin until its 3 mm thick. Cut the dough into 10 cm circles using a cutter/sharp knife.
* Spoon 1 tsp of filling on the lower half of each round, leaving a border. Brush edges lightly with egg white. Fold top half of each round over filling & press edges together to seal. Brush edges lightly with egg white. Wrap edges of each half-circle around your index finger, bringing ends together to overlap by about 6 mm. Pinch edges to seal. Cover with a damp cloth & chill.
* Bring a large pot of water+salt to a boil. Add in tortelloni. Stirring gently until cooked through. 2-3 min after they begin to floated, remove from the water; drain & drizzle melted butter over it.
-  Chicken & Mushroom Sauce: Thinly slice the chicken. Preheat olive oil & 35 gr of butter in a big pan. Put in the shallots, garlic, onion & mushrooms; cook until the onion wilted. Add in the chicken & cook until the chicken color changed. Set aside. Preheat 40 gr of butter & the rest of used olive oil on the pan over medium heat; put in the flour. Stir constantly with a whisk until the flour smooth & thickened. Cook slowly to brown the flour. Slowly add broth & milk/cream into the pan; stir constantly until the gravy becomes rather thick & smooth. Turn the heat to low; season with nutmeg, salt, pepper, sugar, soy sauce, chili pwd & parsley. Add in mushroom-onion mixture, cook for 5 min; stir occasionally. Remove from the heat.
-  Serve the tortelloni with the chicken mushroom sauce.

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