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Wednesday, January 29, 2014

Tumis Kapri & Daging Cincang (Snow Peas & Minced Beef Stir-Fry)


In Indonesian & English

Bahan
200 gr Daging cincang*, 1 sm Saus soya          -  2 sm Saus tiram, 1 sm Wijen-sangrai
150 gr Kapri-ptg jadi 2, 3 gr Jahe-parut       -  2 st Minyak wijen, 1 st Cabai bubuk
30 gr Baw.bombay-iris2, 1 st Gula merah       -  ½ st Lada bubuk, 2 sm Minyak
1 Daun bawang-iris2, 2 Baw.putih-hlskan         -  ¼ st Pala, Garam

Cara membuat
-   Panaskan wajan. Tumis bawang putih, bombay & jahe dng minyak hingga harum. Mskkan daging, minyak wijen, gula merah, bumbu2 & saus2. Masak hingga daging matang.
-   Beri kapri & dn bawang, masak sebentar saja agar kapri tdk layu. Angkat, taburi wijen
* Dapat diganti dng tahu. Potong tahu btk dadu kecil2 kmd goreng kering dulu.

Ingredients
150 gr Snow peas-cut into 2, 2 tbsp fry.Oil     -  1 tsp Palm sugar, 1 tbsp Soy sauce
200 gr minced Beef *, ¼ tsp ground Nutmeg     -  2 tsp Sesame oil, 1 tsp Chili flakes
1 Green onion-sliced, 2 cloves Garlic-grind         -  1 tbsp toasted Sesame seeds, Salt
30 gr Onion-thinly sliced, 3 gr Ginger-grated   -  2 tbsp Oyster sauce, ½ tsp Pepper

Directions
-   Heat the wok. Sauté ground garlic, ginger & onion with oil until fragrant. Add in the beef, sesame oil, palm sugar, seasoning & sauces. Stir until the beef cooked.
-   Put in the snow peas & green onion; cook just for a while, you want them to stay crisp. Remove from the heat & sprinkle the sesame seeds on top.
* You can substitute the minced beef with firm tofu. Diced cut the tofu & then deep fried the tofu before using it.

Mie Siram Tumis Daging Sayuran Pedas (Spicy Beef & Vegetables Noodle Bowl)


In Indonesian & English

Bahan

  • 375 gr Mie telur, 100 gr Baw.bombay-iris
  • 500 gr Daging has dalam-iris tipis panjang
  • 2 Cabai merah & 1 Cabai hijau-iris serong
  • 10 Kapri-ptg2, 1 Wortel-iris, 2 sm Minyak
  • 1 tangkai Daun ketumbar-cincang halus
  • 1 sm Saus hoisin, 1 sm Saus tiram
  • 1 st Jintan sangrai
Campuran untuk mie (utk tiap mangkuk):

  • 1½ st Kecap asin, 1 st Minyak wijen, Lada bbk

Perendam daging:

  • 2 Bawang putih-hlskan, Garam
  • 1 st Ketumbar bbk, 1 sm Saus tiram
  • 1 sm Saus hoisin, 1 sm Minyak wijen
  • 2 sm Mnyk sayur, 5 gr Jahe-parut
  • 1 st Lada bubuk, 1 sm Kecap asin

Cara membuat

  • Campur semua bahan perendam daging. Remas2 daging dng bahan perendam tsb lalu diamkan ½ jam.
  • Tumis bombay & cabai2 dng minyak hingga layu. Mskkan daging & jintan, masak hingga daging matang. Beri saus tiram, saus hoisin, kapri & wortel. Masak sampai sayuran agak layu saja. Taburi daun ketumbar, aduk rata kemudian angkat.
  • Campur kecap asin, minyak wijen & lada bubuk di tiap mangkuk saji. Rebus mie, tiriskan. Masukkan ± 75 gr mie di tiap mangkuk tsb, aduk rata dng campuran kecap. Ltkkan daging & sayuran di atas mie. Sajikan segera. 

Ingredients

  • 375 gr Egg noodle, 100 gr Onion-sliced
  • 500 gr Beef tenderloin-cut into thin strips
  • 2 Red chilies & 1 Green chilies-sliced
  • 10 Snow peas-trimmed, 1 Carrot-sliced
  • 1 sprig Coriander leaves-chopped
  • 1 tbsp Hoisin sauce, 1 tbsp Oyster sauce
  • 1 tsp toasted Cumin, 2 tbsp Oil
Mixture for the noodle (for each bowl):

  • 1½ tsp Salty soy sauce, 1 tsp Sesame oil, Pepper

Marinade ingredients:

  • 2 cloves Garlic-grind, 5 gr Ginger-grated
  • 1 tsp ground Coriander, Salt
  • 1 tbsp Hoisin sauce, 1 tsp ground Pepper
  • 2 tbsp Vegetable oil, 1 tbsp Soy sauce
  • 1 tbsp Oyster sauce, 1 tbsp Sesame oil

Directions

  • Combine all of the marinade ingredients. Squeeze the beef with marinade mixture & let it stand for ½ hour.
  • Sauté the onion & chilies with oil until wilted. Stir in the beef & cumin until the beef cooked. Add in oyster sauce, hoisin sauce, snow peas & carrot. Cook just until the vegetable a bit wilted. Toss in coriander leaves & then remove it from the heat.
  • Mix the salty soy sauce, sesame oil & ground pepper in each serving bowl. Boil the noodle & then drain. Put around 75 gr of noodle into each bowl; combine it well with the soy sauce mixture. Place some sautéed meat & vegetable on top & serve immediately.

Friday, January 24, 2014

Southern Spicy Fried Chicken


In Indonesian & English

Bahan
1 Ayam-ptg2, 175 gr Terigu self-rising     -  1 st Bawang putih bbk, 2 sm Saus cabai
1 Bawang pth bsr+3 Bawang mrh-hlskan     -  1 st Bawang bombay bubuk, Garam
500 ml Minyak+2 sm Mentega, 50 ml Air   -  2 st Cabai bubuk, 1 st Paprika bbk
Lada htm bubuk, ½ Jeruk nipis, 2 Telur     -  3 lbr Ham/Bacon (opsional)

Cara membuat
-   Kerat2 ayam dibagian daging tertebalnya. Lumuri ayam dng garam & air nipis, diamkan 20 mnt. Kemudian lumuri ayam dng lada htm, 1 st cabai bbk, paprika & bawang2 halus, diamkan 1 jam.
-   Campur 1 st garam, 1 st cabai bbk, bawang pth bbk & bawang bombay bbk dng terigu. Sisihkan. Kocok telur dng air & saus cabai. Celup ayam diadonan telur kmd gulingkan di terigu berbumbu.
-   Tuang minyak & mentega di pan dalam. Panaskan minyak 185°C. Angkat busa di minyak saat dipanaskan. Mskkan ham/bacon utk memberi rasa. Mskkan ayam di minyak panas. Balik2 ayam sesekali. Goreng hingga kuning kecoklatan. Keringkan ayam di kertas penyerap minyak.

Ingredients
1 Whole Chicken-cut into pieces          -  1 tsp Garlic pwd, 1 tsp Onion pwd, ½ Lime
175 gr self-rising Flour, Salt               -  1 tsp Paprika pwd, 2 Eggs, Black pepper pwd
500 ml frying Oil+2 tbsp Butter          -  2 tbsp Chili sauce, 2 tsp Chili powder/flakes
3 Shallots+1 clove Garlic-grind             -  3 sliced Ham/Bacon (optional), 50 ml Water

Directions
-   Make shallow slashes on the thickest part of the chicken chunks meat. Rub the chicken with some salt & lime juice; let it sit for 20 min. Rub the chicken again with enough black pepper, 1 tsp of chili powder, paprika pwd & ground garlic+shallots. Rub with ground shallots & garlic; let it sit for 1 hour.
-   Mix 1 tsp of salt, garlic pwd, onion pwd & 1 tsp of chili pwd with the flour; set aside. Beat the eggs with water & chili sauce. Dip the seasoned chicken in the egg mixture & then roll the chicken in seasoned flour.
-   Heat oil & butter in a deep pot/pan to 185°C. Toss in the ham/bacon to add flavor. Skim any foam as it rises to the surface. Place chicken in hot oil; turning as necessary to ensure that both sides are golden brown. Drain them on paper towels

Gedang Mekuah Bali (Balinese Papaya Soup)


In Indonesian & English

Bahan
1¼ liter Kaldu ayam, 2 Sereh-geprek          Bumbu hls:
2 Cabai mrh-iris2, 4 Dn jeruk, Garam        -  45 gr Bawang mrh, 15 gr Bawang pth
300 gr Tetelan/Ayam-ptg, 2 Dn salam       -  4 gr Kunyit, 6 gr Kencur, 5 Kemiri
500 gr Pepaya muda*-potong2, Minyak       -  3 Cabai keriting, 1 st Ketumbar
25 gr Gula merah, 1 st Lada bubuk             -  12 gr Lengkuas, ½ st Terasi (opsional)
Baw.goreng, Dn kemangi/mint (optional)

Cara membuat
-   Tumis bumbu halus & cabai dng minyak hingga harum. Angkat & sisihkan. Didihkan kaldu, kecilkan api, mskkan tumisan bumbu hls, gula mrh, lada, daun jeruk, daun salam & sereh. Masak hingga bumbu meresep (± 1 jam).
-   Masukkan daging/ayam, pepaya/labu & garam. Masak hingga daging & papaya empuk. Angkat dari api. Hidangkan dng taburan bawang goreng & daun kemangi/mint jika suka.
* Bila tdk ada, dapat diganti dng labu siam.

Ingredients
1¼ lt Chicken broth, 2 Lemongrass-bruised        Grind into a paste:
2 Red chilies-sliced, 4 Kaffir lime leaves            -  45 gr Shallots, 12 gr Galangal
300 gr Chicken/flanks meat-cut, fry.Oil            -  6 gr Lesser galangal, 15 gr Garlic
500 gr unripe Papaya *-cut, 2 Bay leaves           -  1 tsp Coriander, 4 gr Turmeric
25 gr Palm sugar, 1 tsp ground Pepper                -  5 Candlenuts, 3 Cayenne peppers
Mint/Lemon basil leaves (optional), Salt               -  ½ tsp Shrimp paste (optional)
- Crispy fried shallots (optional)

Directions
-   Sauté the spices paste & chlies until fragrant; set aside. Boil the broth; reduce the heat to low, add in sautéed spices, palm sugar, pepper, lemongrass, kaffir lime & bay leaves. Cook until the flavor blended (± 1 hour).
-   Put in the meat, papaya/chayote & salt. Cook until the meat tender. Remove from the heat. Sprinkle some fried shallots & lemon basil/mint leaves.
* Can be substitute with Chayote

Tuesday, January 21, 2014

Nasi Ulam (Herbs & Rice Salad)


In Indonesian & English

Bahan
400 gr Beras, 4 Bawang merah-iris hls          Herba-Daun2an segar *: 
150 ml Santan kental, Air secukupnya            -  1 tangkai Dn ketumbar, 15 lbr Dn mint
2 Daun pandan, 2 Daun salam, Garam            -  2 tangkai Dn laksa/kesum, 1 Dn jahe
1 st Lada hitam-gerus, 2 sm Minyak syr       - 5 lbr Dn jeruk, 1 Dn lengkuas
2 Kacang panjang-iris halus                               -  15 lbr Dn kemangi, 1 genggam Dn lokio
2 sm Bawang goreng, 1 Jrk limau kesturi      -  1 tangkai kecil Daun rosemary
50 gr Ikan asin-goreng & suwir (opsional)     -  1 Sereh (putihnya), 2 tangkai Peterseli
Kerisik kelapa-kacang:                                            -  1 Dn kunyit, 1 tangkai Dn Salam koja
1 sm Kedelai goreng, 2½ cm Kunyit-iris         -  1 tangkai Dn basil eropa, 1 Dn kencur
1 sm Kacang tnh sangrai, 4 sm Kelapa prt    -  1 genggam Dn sirih tanah
1 sm Ebi goreng (opsional)                                 -  1 Bunga kecombrang-suwir2 kecil
Haluskan:                                                                   Sambal terasi:
2 cm Jahe & 2 cm Lengkuas-cincang              -  5 Cabai mrh, 1 st Terasi bkr, Minyak
1 Sereh (bagian putihnya saja)-iris2               -  3 Cabai keriting, 2 Jrk purut, Garam
1 Bawang putih, 1 Cabai hijau-buang biji      -  2 Baw.mrh, 1 Baw.pth, ½ sm Gula jawa

Cara membuat
-   Kerisik kelapa-kacang: Sangrai kelapa parut & kunyit dng api sedang sampai kuning kecoklatan. Tumbuk/haluskan kelapa tsb bersama dng kacang sangrai, kedelai goreng & ebi. Sisihkan.
-   Tumis bumbu halus dng minyak sayur sampai harum, sisihkan. Masak nasi dng daun pandan, salam, garam, bumbu halus, santan & air secukupnya sampai matang. Aduk2 kmd beri lada hitam & aduk rata. Buang daun pandan & salamnya. Biarkan nasi hingga mencapai suhu ruang.
-   Iris halus/cincang semua daun2an herba kmd tambahkan bawang merah iris, kacang panjang & ikan asin. Aduk rata nasi dng campuran tsb, kmd tuangi air jeruk limau kesturi. Cicipi nasi, tambahi garam bila diperlukan. Beri kerisik & bawang goreng, aduk rata.
-   Sambal terasi: Goreng cabai2 & bawang2 sampai layu, tiriskan. Ulek/haluskan cabai & bawang tsb bersama dng terasi, gula jawa & garam. Kucuri air jeruk purut, aduk rata.
-   Sajikan nasi ulam dng sambal terasi saja atau sajikan bersama dengan hidangan2 berikut (click pada link di bawah untuk resep2nya):
* Usahakan utk menggunakan herba daerah tropis sebanyak mungkin dng komposisi seimbang. Minimal usahakan utk menggunakan herba ini: daun mint, daun ketumbar, daun basil eropa, kemangi, daun lokio, daun rosemary, peterseli, sereh & daun jeruk. Jika tdk ada daun jeruk, dpt diganti dng parutan halus dari kulit luar jeruk nipis.

Ingredients
400 gr white Rice, 2 tbsp Vegetable oil       fresh Herbs *:     
150 ml thick Coconut milk, enough Salt       -  1 sprig Coriander leaves, 1 Ginger leaf
2 Pandan leaves, 1 Calamansi lime                  -  2 sprigs Vietnamese coriander leaves
1 tsp Black pepper-grind, 2 Bay leaves        -  1 Turmeric leaf, 1 sprig Basil leaves
- 4 Shallots & 2 Long beans-thinly sliced        -  15 Lemon basil leaves, 1 Galangal leaf
2 tbsp fried Shallots, enough Water            -  1 small sprig Rosemary, 15 Mint leaves
50 gr salted Fish-fried & flaked (option)    -  5 Kaffir lime leaves, 1 handful Chives
Toasted coconut paste/Kerisik:                          -  1 sprig Curry leaves, 2 sprigs Parsley
4 tbsp grated Coconut                                      -  1 handful Wild betel nut leaves
1 tbsp toasted Peanuts                                     -  1 Lesser galangal leaf
2½ cm Turmeric-sliced                                      -  1 Torch ginger bud-shredded thinly
1 tbsp fried Soy beans                                     -  1 Lemongrass (white part only)
1 tbsp fried dried Shrimps (optional)           Fried shrimp paste sambal:
Grind into a paste:                                                -  5 Red chilies, ½ tbsp Palm sugar
2 cm Ginger & 2 cm Galangal-chopped         -  1 tsp roasted Shrimp paste, Salt
1 Lemongrass (white part only)-sliced          -  3 Cayenne peppers, 2 Kaffir lime
1 cloves Garlic, 1 seeded green chili            -  2 Shallots, 1 clove Garlic, Oil

Directions
-   Toasted coconut paste: Toast grated coconut & turmeric over medium heat until golden brown. Grind/pound the toasted coconut together with toasted peanuts, fried soy beans & fried dried shrimps; set aside.
-   Sauté the spices paste with vegetable oil until fragrant; set aside. Cook the rice with pandan leaves, bay leaves, salt, sautéed spices paste, coconut milk & enough water. Fluff it up; add in black pepper & mix well. Discard the pandan & bay leaves. Let the rice cool down to room temp.
-   Thinly sliced/chopped all herbs & then mix them together with sliced shallots, long beans & flaked fish. Combine the mixture with the rice; then pour in calamansi lime juice. Check the taste, add some salt if needed. Toss in the coconut paste & fried shallots.
-   Fried shrimp paste sambal: Fry chilies, shallots & garlic until wilted; drain. Pound/grind them together with palm sugar, shrimp paste & salt. Squeeze in kaffir lime juice & then mix it well.
-   Serve the herbs & rice salad with sambal or with any of the following (click on the links below for the recipe):
* Try to get the tropical herbs as many as possible & keep a balance. At least try to get these herbs (easiest to find): mint leaves, coriander leaves, basil leaves, lemon basil leaves, rosemary, chives, parsley, lemongrass & kaffir lime leaves. If kaffir lime leaf is unavailable, substitute it with finely grated lime zest. You can also substitute the lemon basil leaves with Thai basil.

Adapted from Azlin Bloor recipe from LinsFood, with some personal modification (http://linsfood.com/nasi-ulam/). Thank you dear Azlin..:)

Sunday, January 19, 2014

Kue Klepon (Glutinous Rice Balls with Coconut Sugar)


In Indonesian & English

Bahan
250 gr Tepung ketan putih, 2 sm Minyak            -  1 Daun pandan+Air secukupnya
8 gr Daun pandan-potong2 bsr, 110 ml Air        Pelapis:
125 ml Santan kental, ½ st Ekstrak pandan        -  120 gr Kelapa prt, ½ st Garam
100 gr Gula jawa-sisir, 1 st Garam                      -  1 Daun pandan

Cara membuat
-   Pelapis: Campur kelapa parut dng garam. Beri 1 daun pandan, kukus selama ± 10 mnt. Angkat & sisihkan.
-   Blender halus 8 gr pandan dng 85 ml Air. Saring & ambil 75 ml airnya ke dlm mangkuk.
-   Hangatkan santan, kemudian tuang ke air pandan. Beri ekstrak pandan, minyak & garam. Aduk.
-   Mskkan larutan santan & 35 ml air ke dlm tepung ketan sedikit2 sambil diuleni hingga kalis. Ambil 2 st adonan, bulatkan kmd pipihkan di telapak tangan. Ltkkan gula jawa di tengah adonan. Rapatkan sisi2 tepi adonan hingga menutupi seluruh gula jawa dng rapat agar tidak bocor saat direbus. Bentuk menjadi bola2. Ulangi proses hingga adonan habis (akan dihasilkan ± 28-30 bh).
-   Didihkan air & 1 pandan di panci dalam. Mskkan bola2 secukupnya kedalam air mendidih (jangan terlalu banyak sekaligus). Masak sambil sesekali diaduk perlahan dng sendok kayu hingga bola2 mengapung. Angkat & tiriskan. Ulangi perebusan bola2 hingga habis.
-   Selagi masih hangat, guling2kan bola2 tsb perlahan di kelapa parut hingga kelapa menutupi permukaan kue dng rata. Saat klepon masih panas konsistensinya masih agak lembek, kue akan sedikit mengeras saat sudah mendingin. Hidangkan setelah klepon mencapai suhu ruang.

Ingredients
250 gr White glutinous rice flour                       -  1 Pandan leaf+enough Water
100 gr Coconut/Palm sugar-finely chopped      Coating:
2 tbsp Oil, 8 gr Pandan leaves-cut big             -  120 gr grated Coconut
125 ml thick Coconut milk, 110 ml Water       -  1 Pandan leaf, ½ tsp Salt
½ tsp Pandan Extract, 1 tsp Salt

Directions
-   Coating: Combine grated coconut with salt. Add in 1 pandan leaf. Steam for ± 10 min. Set aside.
-   In a food processor, finely grind 8 gr of pandan leaves & 85 ml of water. Strain the mixture through a fine sieve into a bowl. Save 75 ml of the pandan leaf juice.
-   Warm up the coconut milk. Pour the coconut milk into the pandan juice bowl; add in pandan extract, oil & salt. Stir well.
-   Pour the coconut milk mixture & 35 ml of water gradually into the glutinous rice flour while you knead it until the dough smooth. Take 2 tsp of the dough; round it & then flatten the ball in your palm into a circle. Place ± ½ tsp of coconut sugar in the middle of the circle. Fold up the circle to cover the sugar & press edges together to seal completely (to avoid any leaking when you boil it). Round the dough. Repeat the procedure with remaining dough (makes about 28-30 balls).
-   Boil enough water & 1 pandan leaf in a deep pot. Drop enough balls into the boiling water; do not overcrowd the pot. Boil & gently stir occasionally with a wooden spoon until the balls float to the water surface. Remove the balls & drain Repeat the procedure with remaining balls.
-   While the balls still warm, gently roll them in grated coconut to cover all. The balls consistency will be a bit soft when they are still warm, but they will gets firmer after they cooled down. Serve at room temperature.
* When you eat the rice balls, don`t bite to cut the balls, because the melted coconut sugar will burst & dirt your shirt/fingers. So put the whole ball into your mouth & then bite it slowly. 

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