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Tuesday, September 25, 2012

Teri Kacang Pedas (Spicy Anchovy & Peanut)




In Indonesian & English


Bahan
  • 2 sm Air asam, 2½ st Garam, 150 ml Air
  • 8 Dn jeruk-iris, 40 gr Gula jawa-sisirg, 3 D.salam
  • 5 Cabai merah-iris, 250 gr Kacang tanah kupas
  • 5 cm Lengkuas & 3 cm Jahe-geprek
  • 100 gr Baw.mrh-iris & goreng, ½ st Kaldu bubuk
  • 500 gr Teri kering, 1 st Air jeruk nipis
  • 6 Cabai keriting-hlskan, Minyak
  • 2 Bawang merah & 5 Bawang putih-haluskan

Bhn Perendam Kacang:
  • 200 ml Santan+Air secukupnya
  • 2 Bawang putih-haluskan, Garam


Cara membuat
  • Didihkan bahan perendam kacang. Angkat dari api & rendam kacang didalamnya ½ jam, tiriskan. Rendam teri di air hangat 10 mnt, tiriskan.
  • Goreng teri & kacang dng api sedang hingga kering secara terpisah. Tiriskan & sisihkan.
  • Tumis bumbu hls, cabai & daun jeruk dng 4 sm minyak. Beri gula jawa, garam, jahe, lengkuas, salam, asam, kaldu bbk & air. Masak sambil sesekali diaduk sampai mengental. Angkat & biarkan sampai agak dingin. Campurkan air jrk nipis, aduk rata.
  • Mskkan kacang, teri & bawang goreng. Aduk dng rata hingga bumbu terserap. Masak sebentar, cicipi rasanya, tambahkan garam bila perlu. Angkat, biarkan hingga dingin terlebih dahulu bila kemudiannya akan disimpan, simpan dlm wadah tertutup rapat.


Ingredients
  • ½ tsp Broth pwd, 2½ tsp Salt, 150 ml Water
  • 8 Kaffir lime leaves-sliced, 3 Bay leaves 
  • 500 gr dried Anchovies, 3 cm Ginger-bruised
  • 1 tsp Lime juice, 6 Cayenne peppers-grind
  • 2 tbsp Tamarind juice, 5 Red chilies-sliced
  • 5 cm Galangal-crushed, 40 gr Brown sugar
  • 2 Shallots & 5 cloves Garlic-grind
  • 100 gr Shallots-thinly sliced & then fried
  • 250 gr skinless Peanuts, Frying oil

Peanuts soaking ingredients:
  • 200 ml Coconut milk+Enough Water
  • 2 cloves Garlic-grind, Salt


Directions
  • Boil all soaking ingredients; remove from the heat. Soak peanuts in it for 30 min; drain. Soak anchovies in warm water for 10 min; drain. Fry anchovies & peanuts separately over medium heat until it dries. Drain & set aside.
  • Sauté ground spices, sliced chilies & lime leaves with 4 tbsp of frying oil. Add in brown sugar, salt, ginger, galangal, bay leaves, tamarind juice, broth powder & water. Cook until the sauce thickens; stir occasionally. Remove from the heat; let it stand until it cooler. Stir in the lime juice.
  • Combine the sauce with fried peanuts, shallots & anchovies until the sauce covers all. Fry for a while. Check the taste, add some salt if needed. Remove from the heat & let it cool before placing them in a container.

Saturday, September 15, 2012

Mie Kangkung (Noodle Soup with Water Spinach)


In Indonesian & English

Bahan
-  250 gr Mie telur, 6 Dn jeruk, 3 Dn salam      -  1 ikat Kangkung, 2 Sereh-iris hls pthnya
-  400 gr Daging, 3 Rawit-ptg2, 1 st Gula          Haluskan:
-  2 Daun baw-ptg2, 1 Batang seledri besar        -  2 Kemiri, 1 cm Jahe, 1 cm Kunyit
-  800 ml Kaldu sapi, 1 st Lada bbk, Air             -  3 Baw. putih, 6 Baw. merah
-  2 st Garam, 1 st Kaldu bbk, Minyak

Cara membuat
-   Rebus daging utuh dng air, irisan sereh & seledri hingga empuk & didapatkan 800 ml kaldu. Buang seledri. Potong2 daging bentuk dadu. Simpan kaldu.
-   Tumis bumbu halus dng sedikit minyak. Tuang kaldu, mskkan daun jeruk, salam, gula, garam, lada & kaldu bbk. Masak hingga mendidih & rasa menyatu. Masukkan rawit, potongan daging, kangkung & daun bawang. Masak sebentar, angkat kmd buang daun jeruk & salamnya.
-   Rebus matang mie dng air mendidih, tiriskan. Atur Mie di mangkuk saji, tuangi dng kangkung kuah.

Ingredients
-  250 gr Egg noodle, 3 Bay leaves, 2 tsp Salt            -  1 bundle of Water spinach, Water
-  400 gr Meat, 3 Bird`s eye chilies-sliced (opt.)       Grind into a paste:
-  2 Green onions-sliced, 6 Kaffir lime leaves               -  3 cloves Garlic, 2 Candlenuts
-  800 ml Beef broth, 1 tsp Pepper, 1 tsp Sugar        -  1 cm Ginger, 1 cm Turmeric
-  2 stalks Lemongrass-thinly sliced the white part      -  6 Shallots
-  1 tsp Broth pwd, 1 Celery stalk, Frying oil

Directions
-   Boil the whole meat (without slicing) in water together with sliced lemongrass, celery stalk until the meat tender. Discard the celery & then dice cut the meat. Save 800 ml of the broth.
-   Sauté ground spices with frying oil. Pour in the broth, add in lime leaves, bay leaves, sugar, salt, pepper & broth powder. Bring it to a simmer; cook until the flavor blended. Put in the chilies, cut meat, water spinach & green onions. Cook just for awhile. Remove from heat; discard the lime & bay leaves.
-   Cook noodle in boiled water until cooked; drain them. Place the noodle in serving bowls; pour in the water spinach soup to cover all.

Wednesday, September 12, 2012

Sambal Goreng Kentang & Hati (Spicy Fried Potato & Liver)



In Indonesian & English


Bahan
500 gr Hati sapi/ayam, 10 bh Petai-iris          Haluskan:
1½-2 kg Kentang-ptg dadu kmd goreng             -  4 Baw.pth, 10 Baw.mrh, 3 Kemiri
2 Sereh & 4 cm Lengkuas-geprek                      -  10 Cabai merah, 1 cm Jahe, 1 Tomat
6 D.Salam, 400 ml Santan, 2 st Gula mrh        -  3 st Garam, 1 st Ketumbar
6 Daun Jeruk, 2 sm Air asam, Garam

Cara membuat
-   Lumuri hati dng air asam+garam, biarkan 15 mnt. Rebus ½ matang, tiriskan, ptg2 dadu.
-   Tumis bumbu halus, mskkan bahan lain, aduk hingga rasa menyatu & santan menyusut.
-   Mskkan hati, aduk hingga matang. Mskkan kentang goreng, aduk rata sampai mengering. Angkat dari api & sajikan.

Ingredients
500 gr Chicken liver, 2 tbsp Tamarind juice             Grind into a paste:
6 Bay leaves, 1½-2 kg Potatoes-dice cut & fried     -  4 cloves Garlic, 10 Shallots
2 Lemongrass & 4 cm Galangal-bruised, Salt            -  1 Tomato, 3 Candlenuts
400 ml Coconut milk, 2 tsp Brown sugar                    -  3 tsp Salt, 1 tsp Coriander
6 Kaffir lime leaves, Stinky beans-sliced (option)    -  10 Red chilies, 1 cm Ginger

Directions
-   Rub the liver with tamarind juice & salt; let it stand for ~ 15 min. Boil until ½ cooked; drain & then dice cut the liver.
-   Sauté spices paste; stir in other ingredients until the flavor blended & the sauce reduced.
-   Put in the liver; stir until it cooked. Stir in fried potatoes until the liquid absorbed. Remove from the heat & serve it.

Sunday, September 2, 2012

Sayur Godok Sayuran & Tempe (Vegetables & Tempeh Stew)


In Indonesian & English

Bahan
-  6 Kacang panjang-ptg2, 3 lbr Kol-iris2        -  4 Baw.mrh-iris hls, 1½ st Gula jawa
-  200 gr Pepaya muda/Labu-iris korek api      -  200 ml Santan, 600 ml Kaldu, 4st Garam
-  3 Cabai bsr-iris, 10 Petai-ptg2                      Haluskan:
-  100 gr Tempe-ptg2, 250 gr Tetelan/ayam  -  5 Cab.mrh, 3 Cab.keriting, 3 Baw.pth
-  2 cm Lengkuas & 1 cm Jehe-geprek              -  2 Kemiri, ½ st Terasi, 5 Baw.mrh
-  2 Daun Jeruk, 2 Daun Salam, Minyak           -  ¼ st Lada, 2st Ebi


Cara membuat
-   Remas2 pepaya dengan 2 st garam, diamkan 5 mnt kmd cuci dan tiriskan. Sisihkan.
-   Tumis bumbu halus, bawang iris, daun salam & lengkuas dng 2 sm minyak sampai harum. Mskkan jahe & cabai iris, aduk hingga layu. Tuangi kaldu & santan. Mskkan petai & daging/ayam, masak sambil sesekali diaduk hingga daging empuk & aroma menyatu.
-   Mskkan tempe & sayuran, bumbui dng garam & gula mrh. Masak hingga sayuran matang. Sajikan dng nasi hangat atau Lontong (klik pada link utk resepnya).

Ingredients
-  6 Long beans-cut, 3 sheets Cabbage-sliced               -  4 Shallots-thinly sliced
-  200 gr young Pepaya/Chayote-shredded                      -  200 ml Coconut milk
-  2 Bay leaves, 2 Kaffir lime leaves, 3 Chilies-cut      Grind into a paste:
-  100 gr Tempeh-cut, 250 gr Flanks/Chicken meat    - 3 Cayenne peppers, 2 Candlenuts
-  2 cm Galangal & 1 cm Ginger-bruised, Frying oil      -  2 tsp dried Prawn, 5 Red chilies
-  4 tsp Salt, 10 Stinky beans-cuted (optional)             -  5 Shallots, ½ tsp Shrimp paste
-  1½ tsp Brown sugar, 600 ml Beef broth                      -  ¼ tsp Pepper, 3 cloves Garlic


Directions
-   Squeeze chayote/papaya with 2 tsp of Salt; let it stand for  5 mins. Rinse & drain. Set aside.
-   Sauté sliced shallots, spices paste, bay leaves & galangal with 2 tbsp oil until fragrant. Add in the ginger & sliced chilies; stir until wilted. Pour in the broth & coconut milk. Add in stinky beans & meat/chicken, cook until the flavour blended & the meat becomes tender. Stir occasionally.
-   Put in the tempeh & vegetables, season with salt & brown sugar. Stir until the vegetables are cooked. Serve the dish with steamed rice or Rolled & Compressed Rice Cake (click on the link for the recipe).

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