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Tuesday, May 26, 2015

Ayam Goreng Kremes Tulang Lunak-Presto (Deep-Fried Soft Bone Chicken with Honeycombs Crunchy Flakes)


Ayam goreng presto berlapis & disajikan dengan kremesan bersarang
(Deep-fried soft bone chicken covered & served with the honeycombs crunchy flakes)

In Indonesian & English

Bahan

  • 1 Ayam kampung utuh, 6 Daun salam
  • 500 ml Santan, 1½ lt Air kelapa *
  • 40 gr Gula jawa, 1 sm Air asam
  • 8 Daun jeruk, 1 Jeruk nipis-peras
  • 2 Sereh & 4 cm Lengkuas-geprek
  • Minyak goreng
Bumbu-Haluskan:

  • 8 cm/4 gr Kunyit, 6 gr Jahe, 1 st Lada
  • 20 gr/6 Baw.putih, 30 gr/4 Bawang merah
  • 2 st Ketumbar, 6 Kemiri, 1½ sm Garam
Kremesan:

  • 400 ml Air sisa merebus ayam
  • 75 gr Tp. tapioka, 25 gr Tp. beras
  • 1 Kuning telur, ½ st Baking soda

Pelengkap:

  • Ketimun, Tomat & Wortel-Potong2
  • Sambal cabai hijau/Sambal bajak, Daun Kemangi
  • Nasi Uduk/Nasi putih hangat

Cara membuat

  • Belah ayam di bagian dadanya saja (jangan memotong ayam jadi 2). Pentangkan ayam & lumuri dng air jeruk nipis, diamkan 15 mnt. Tumis bumbu halus hingga harum.
  • Masukkan ayam, bumbu halus, semua bumbu, gula jawa, air asam, air kelapa & santan ke dlm panci presto. Masak ayam dengan api besar hingga panci mendesis (± ½ jam). Kecilkan api ke sedang, masak terus selama 1-½ jam (waktu tergantung ukuran ayam), hingga tulang ayam menjadi lunak. Matikan api, keluarkan ayam dari panci, biarkan hingga mendingin. Buang lengkuas, daun2an & sereh dari air sisa merebus.
  • Panaskan minyak goreng yg banyak di wajan. Ltkkan ayam di saringan besar. Goreng ayam hingga kuning kecoklatan. Balik posisi ayam perlahan & goreng lagi hingga sisi tsb juga menjadi kuning kecoklatan. Angkat, tiriskan minyaknya & sisihkan.
  • Kremesan: Panaskan minyak yg banyak di wajan anti lengket cekung sampai benar2 panas. Campur semua bahan kremes (tambahkan garam bila perlu). Aduk hingga menjadi adonan yg halus & encer. Tuang satu sendok sayur adonan sambil diputar di permukaan minyak agar tersebar rata di wajan. Biarkan hingga adonan mulai terbentuk spt lingkaran, masih putih & belum kering. Hati2 letakkan serok/saringan di bawah adonan (di dlm minyak) utk menahan ayam. Letakkan potongan ayam di adonan kremes (di atas posisi saringan). Gunakan sutil utk melipat adonan ke arah ayam sampai membungkus ayam seluruhnya. Goreng & balik posisi ayam hingga kremesan pada kedua sisinya mengeras & kuning kecoklatan. Angkat ayam dng saringan. Tiriskan di kertas roti. Aduk adonan seblm dituangkan lagi. Ulangi proses untuk sisa adonan. Bila ayam sudah terbalut kremesan, goreng sisa kremesan utk disajikan bersama ayam.
  • Ltkkan ayam & kremesan di piring saji. Hidangkan ayam dengan nasi putih panas atau Nasi Uduk, Sambal Bajak atau Sambal Cabai Hijau dan sayur2an (klik pada link untuk melihat resep2nya)
  • Setelah dingin, ayam & kremesannya dapat disimpan di wadah tertutup rapat. Panaskan ayam di oven bersuhu 150° C selama 15 menit sebelum dihidangkan kembali.
  • * Air kelapa dapat diganti dengan campuran 1½ lt Air, 2 st Cuka & 6 st Gula.

Ingredients

  • 1 whole Free-Range Chicken
  • 40 gr Palm sugar, 500 ml Coconut milk
  • 6 Bay leaves, 1½ lt Coconut water*
  • 8 Kaffir lime leaves, 1 Lime-squeeze
  • 2 Lemongrass & 4 cm Galangal-bruised
  • 1 tbsp Tamarind water, frying Oil
Grind into a paste:

  • 2 tsp Coriander, 30 gr Shallots
  • 20 gr Garlic, 4 gr Turmeric, 1½ tbsp Salt
  • 6 Candlenuts, 6 gr Ginger, 1 tsp Pepper
Crunchy flakes ingredients:

  • 400 ml leftover Stock
  • 75 gr Tapioca flour, 25 gr Rice flour
  • 1 Egg yolk, ½ tsp Baking soda

Complements:

  • Cucumber, Tomato & Carrot-sliced
  • Green Chili Paste or with Sweet & Spicy Fried Sambal
  • Lemon basil leaves/Basil leaves
  • Scented Coconut Milk Rice or Steam rice

Directions

  • Cut chicken along the breast but don`t halve/cut the chicken into 2. Turn the chicken over; press the back to flatten. Rub chicken with lime juice; let it stand for 15 mim. Sauté the spices paste until fragrant.
  • Put chicken, spices paste, all seasoning & ingredients (with the exception of oil) into a pressure cooker. Cook over high heat until it whistled (~ ½ hour). Reduce the heat to low; cook again for 1-1½ hour (depends on the chicken size), until the bones becomes soften. Turn off the heat; lift the chicken from the pot. Let it cool down. Discard the galangal, all leaves & lemongrass from the leftover stock.
  • Heat lots of oil in a wok. Place chicken in a flat strainer/shovel (big enough to hold the chicken). Fry until the chicken colour becomes golden brown. Gently turn the position over; fry again the other side until golden brown. Remove from the heat; lift the chicken; drain & set aside.
  • Crunchy flakes: Heat lots of frying oil in a non-stick wok until really hot. Combine all ingredients until the mixture becomes smooth (add some salt if necessary). Ladle batter into the wok; swirl around the oil surface so the batter covers the surface evenly. Let it cook until the batter starts to set, forming a circle, still white & haven`t dry. Gently place a flat strainer under the batter (in the oil), to hold the chicken later on. Put chicken into the batter (above the strainer). Use a shovel spatula-frying utensil to fold the batter to cover the chicken completely. Fry & turn the chicken over; cook until the batter crisp & golden brown on both sides. Use strainer to lift the chicken from oil. Drain on paper towels. Stir the batter before using it; repeat the procedure for the rest of batter. You can also fry the batter without the chicken & serve the crunchy flakes with the chicken later on or for next time.
  • Place the chicken & crunchy flakes in serving plate. Serve it with steamed rice or Indonesian Scented Coconut Milk Rice; Green Chili Paste or Sweet & Spicy Fried Sambal and raw vegetables (click on the links for the recipe).
  • You can also store the chicken & crunchy flakes in a container after it cooled down. Warm it up in the oven 150° C for 15 minutes before serving it again.
  • * Coconut water substitute: a mixture of 1½ lt Water, 2 tsp rice Vinegar & 6 tsp Sugar.

Saturday, May 23, 2015

Bubur Ketan Hitam (Sweet Black Glutinous Rice Porridge)



In Indonesian & English

Bahan
Bahan bubur:


  • 250 gr Ketan hitam, 2 Daun pandan-bt simpul
  • 1 Kayu manis, 3 Cengkeh-geprek, 1½ liter Air
  • 300 gr Gula jawa-sisir, ½ st Garam
  • 4 buah Nangka-potong2 kecil (opsional)

Bahan Saus:
  • 400 ml Santan kental, 1 Pandan-simpul
  • 1 st Maizena+2 st Air, ½ st Garam

Cara membuat
  • Bubur: Rendam ketan di dalam air minimal 3 jam-semalaman (agar prosedur pemasakan lebih cepat). Tiriskan. Masak ketan, kayu manis, cengkeh, pandan & air di atas api sedang-besar sampai air mendidih, aduk sesekali. Kecilkan api ke rendah, buang cengkehnya. Terus masak hingga ketan lunak & kental, aduk sesekali sampai ke dasar panci agar tidak gosong. Masukkan gula jawa & garam, aduk sampai gula larut & bubur tidak berair. Buang pandan & kayu manisnya. 
  • Saus: Didihkan santan, pandan & garam. Masukkan larutan maizena, aduk hingga santan mengental.
  • Letakkan bubur ketan hitam di mangkuk saji, beri potongan nangka & tuangi saus santan.

Ingredients
Pudding ingredients:

  • 250 gr Black glutinous rice, ½ tsp Salt
  • 1 Cinnamon stick, 3 Cloves-bruised
  • 300 gr Coconut/Palm sugar-shaved
  • 2 Pandan leaves-tie into a knot
  • 1½ liter Water, 4 Jackfruit-cut small (optional)
Coconut milk sauce:
  • 400 ml thick Coconut milk, ½ tsp Salt
  • 1 tsp Corn starch+2 tsp Water
  • 1 Pandan leaf-tie into a knot

Directions
  • Porridge: Soak glutinous rice in water for minimal 3 hours-over night (to reduce the cooking time). Drain. Cook glutinous rice, cinnamon, cloves & pandan leaves in water over medium-high heat until the water is boiling; stir occasionally. Reduce the heat to low; discard the cloves. Continue cooking until the rice softens & the liquid thickens. Stir once in a while; also scrape the bottom of pot to avoid burning. Stir in sugar & salt; cook until the sugar dissolved & the water absorbed. Discard the pandan leaves & cinnamon. 
  • Sauce: Boil coconut milk, pandan leaf & salt. Stir in the corn starch mixture until the sauce thickens.
  • Ladle the porridge into serving bowls; add Jackfruit pieces on top & then pour some sauce over.

Samosa Daging/Ayam (Beef/Chicken Samosa)




In Indonesian & English

Bahan
 (untuk 24 buah)

  • 500 gr Daging sapi/Ayam cincang, 1 st Kunyit bubuk, Garam
  • 2 Bawang putih-haluskan, 250 gr Bawang bombay-cincang
  • 1 st Ketumbar bubuk, 2 st Jahe parut, 1 st Air jrk nipis
  • 1 st Cabai bubuk, 1½ st Garam masala, 1 Cabai hijau-iris
  • 3 sm Minyak samin, 1½ st Jintan, Lada hitam bubuk
Bahan Kulit:
  • 225 gr Terigu, 2 sm Minyak samin/-sayur
  • 2 st Garam, 80 ml Air hangat
  • 1 st Mungsi (Ajowain-/Carom seed) *

Cara membuat
  • Isi: Tumis bawang putih, bombay, jintan & jahe dengan minyak. Masukkan daging, cabai, semua bumbu & air nipis, aduk sampai rasa menyatu & matang. Sisihkan hingga dingin.
  • Kulit: Campur rata terigu, mungsi, garam & minyak. Tuangi air, sedikit demi sedikit sambil diuleni sampai kalis. Tutupi adonan dng lap lembab selama 30 menit. Bagi adonan menjadi 12, bentuk seperti bola2. Gilas adonan menjadi lingkaran berdiameter 15 cm kemudian belah/potong 2 sama besar.
  • Ulasi tepi tiap potongan dengan air. Bentuk/lipat menjadi seperti corong. Tekan2 sisi samping corong utk merekatkan. Mskkan ± 2 sm adonan isi ke dalam corong, padatkan isi. Ulasi sisi dalam kulit dengan air. Tutup bagian atasnya, tekan2 kulit utk merekatkan & menutup sempurna (bentuk jadi segitiga). Ulangi prosedur untuk sisa adonan. Panaskan minyak dng api sedang. Goreng samosa sampai kuning kecoklatan (panggang dng suhu 200° C selama ± 30-35 menit). Angkat & tiriskan.
  • * Dapat diganti dengan Thyme

Ingredients
 (for 24 pieces)
  • 500 gr ground Beef/Chicken, 1½ tsp Cumin
  • 2 cloves Garlic-grind, 1 tsp ground Turmeric
  • 1 tsp ground Coriander, 250 gr Onion-chopped
  • 1 tsp Chili flakes, 1 tsp Lime juice, Salt
  • 1½ tsp Garam masala, 2 tsp grated Ginger
  • 3 tbsp Ghee, 1 Green chili-sliced, ground Pepper
Wrapper ingredients:
  • 225 gr Flour, 2 tbsp Vegetable oil/Ghee
  • 2 tsp Salt, 80 ml Warm water
  • 1 tsp Ajowain/Carom seed *

Directions
  • Filling: Sauté onion, garlic, cumin & ginger with ghee; add in the meat & chili. Put in all dry seasoning. Stir in lime juice; cook until the flavor blended & the meat cooked. Set aside & allowing it to cool down.
  • Wrapper: Mix flour, salt, ajowain seed & ghee/oil well. Pour in the water a little at a time while you knead the dough until it becomes smooth. Cover the dough with damp cloth; let it sit for 30 minutes. Divide the dough into 12 equal parts & then form them into balls. Roll each ball into a 15 cm diameter circle; cut each circle in half.
  • Smear each semicircle wrapper edge with water. Pick it up with both hands & fold it into a cone shape. Pinch the side of cone to seal. Put ~ 2 tbsp of filling into the cone; gently press the filling down. Smear the upper inside part of wrapper with water. Close the top of the cone to form a triangle shape. Pinch the top edge to seal completely. Repeat the procedures for the rest of wrappers & filling. Heat some oil over medium heat. Deep fry the samosas until golden brown (baked at 200° C for ~ 30-35 minutes). Take out & drain on paper towels.
  • * You can substitute the Ajowain seed with Thyme.

Wednesday, May 20, 2015

Pasta Saus Pesto Basil & Ayam (Chicken Basil Pesto Pasta)



In Indonesian & English

Bahan

  • 3-4 porsi Penne/Fettuccine/pasta lain
  • 1 Fillet dada ayam-potong2 kecil
  • 3 sm Olive oil, 4 Jamur champignon-iris (opsional)
  • 1½ cup Saus pesto daun basil*Garam
  • 2 Bawang putih-cincang, Lada bubuk
  • 150 ml Krim kental (opsional), 60 gr Bawang bombay-iris
  • 1 st Ekstrak/Kaldu ayamAir secukupnya
  • ½ st Ketumbar bubuk, 1 Cabai merah/bbrp tomat cherry-ptg2 (opsional)
  • Keju parut/serut & Daun basil segar (opsional)

Cara membuat

  • Lumuri ayam dengan ketumbar, lada & garam secukupnya, lalu sisihkan. Didihkan air garam di panci besar. Masukkan pasta & masak sampai al dente/matang tetapi tidak lembek (lihat aturan di kemasan). Angkat pasta & tiriskan.
  • Sementara itu, tumis bawang putih, bombay & cabai dengan olive oil. Masukkan ayam & jamur, masak sampai warna ayam berubah. Beri ekstrak ayam & sejumput lada. Tuang krim kental, masak sampai saus mengental. Bumbui dengan garam secukupnya. Angkat dari api. (Ayam dapat juga hanya ditumis tanpa ditambahi krim kemudiannya)
  • Campur & aduk pasta dengan saus ayam & saus pesto daun basil. Letakkan pasta di piring2 saji. Taburi dengan keju parut/serut & daun basil di atasnya bila suka.
  • *  Klik pada link untuk melihat resep cara membuat Saus Pesto Daun Basil.

Ingredients

  • 3-4 serving Penne/Fettuccine/other pasta
  • 1 Chicken breast fillet-cut into small pieces
  • 3 tbsp Olive oil, 4 Champignons-sliced (optional)
  • 1½ cup Basil pesto sauceenough Salt
  • 2 cloves Garlic-minced, ground Pepper
  • 150 ml Heavy cream (optional), enough Water
  • 1 tsp Chicken bouillon/base
  • ½ tsp ground Coriander
  • 60 gr Onion-sliced, 1 Chili/some Cherry tomatoes (optional)
  • grated/shaved Cheese & fresh Basil leaves (optional)

Directions

  • Rub chicken chunks with coriander, enough pepper & salt; set aside. Bring a large pot of salted water to a boil. Add in pasta; cook until al dente. Remove from the heat; drain.
  • Meanwhile, sauté garlic, onion & chili with olive oil. Put in chicken & champignons; cook until the chicken color changed. Then stir in bouillon & a dash of pepper. Pour in heavy cream; cook until the sauce thickens. Season with enough salt. Remove from the heat. (It is also possible to just cook the chicken without adding the cream)
  • Toss pasta together with the creamy chicken sauce & basil pesto sauce. Place the pasta in serving plates. Sprinkle with some grated/shaved cheese & basil leaves on top, if desired.
  • Click on the link to see the Basil Pesto Sauce recipe.

Saus Pesto Daun Basil (Basil Pesto Sauce)


In Indonesian & English

Bahan

  • 3 cup Daun selasih (basil) Genovese/basil Prà segar (Basil manis yang berasal dari Italy, berukuran kecil-sedang)*
  • 240 ml extra virgin Olive oil berkwalitas baik (yg terbaik: first cold pressed-dari proses pengepresan pertama atau yg unfiltered-blm disaring, msh ada endapan serpihan buah)
  • 2 Bawang putih-cincang
  • 70-75 gr Biji/Kacang dari pohon Pinus*-sangrai
  • 25 gr Keju Parmigiano reggiano/Parmesan & 25 gr Keju Pecorino romano parut*
  • sejumput Lada hitam bubuk & Garam secukupnya

Cara membuat

  • Tumbuk bawang putih, daun basil & kacang menggunakan palu & lumpang sampai mulai hancur (masih agak kasar). Tuangi olive oil; aduk rata. Masukkan semua keju, teruskan menumbuk sampai pesto mulai halus tetapi tidak terlalu lembut (masih terasa gumpalan2 kecil kacang). Cicipi, beri lada & garam bila perlu kmd aduk rata. Anda juga dpt menggunakan food processor, caranya: Proses daun basil, olive oil, bawang putih & kacang untuk beberapa detik saja hingga dihasilkan pasta yang halus tetapi tidak terlalu lembut. Masukkan semua keju, proses lagi sebentar. Cicipi, beri lada & garam bila perlu kmd aduk rata. Gunakan saus pesto ini segera, jangan pernah memasak saus pesto basil ini karena akan merubah rasanya.
  • Bila ingin disimpan, masukkan saus pesto ke freezer sebelum menambahkan keju. Simpan pesto di wadah gelas/container & tuangi selapis extra virgin olive oil di atasnya.
  • * Anda dapat mengganti: Biji/Kacang dari Pinus dengan kacang Almond, Walnut atau Mede sangrai; Kombinasi keju dapat diganti dng Grana padano & Pecorino sardo parut; Daun basil Genovese dengan daun basil Eropa biasa (pilih daunnya yg berukuran kecil) atau basil manis.
  • Saus pesto daun basil ini banyak kegunaannya, antara lain dipakai sebagai saus pizza atau olesan sandwich, campuran soup, salad atau dipping, serta tentu saja disajikan bersama pasta (lihat juga resep Pasta Saus Pesto Basil & Ayam).

Ingredients

  • 3 cups of fresh Genovese/Prà basil leaves (Italian aromatic medium-small leaves basil)*
  • 240 ml of good quality extra virgin Olive oil (the best is first cold pressed or unfiltered)
  • 2 cloves garlic-chopped
  • 70-75 gr of Pine nuts*-toasted
  • 25 gr grated Parmigiano reggiano/Parmesan & 25 gr grated Pecorino romano cheese*
  • pinch of ground Black pepper & enough Salt

Directions

  • Pound the garlicbasil leaves pine nuts in a pestle & mortar into a coarse paste. Pour in the extra virgin olive oil; combine it well. Stir in both cheeses, then continue pounding until the pesto becomes smoother. Have a taste and season with  pepper salt if needed. You can also just use a food processor: Pulse basil, olive oil, garlic & pine nuts for few seconds (not too fine). Add in both cheeses & then process againHave a taste and season with pepper salt, if needed. Give a good stir. Use the pesto immediately. Never cook the basil pesto sauce.
  • If you want to freeze the sauce, freeze it before you add both cheeses. Put it in a container/jar & add a layer of extra virgin olive oil on top.
  • * You can substitute: the Pine nuts with toasted Almonds, Walnuts or Cashew; the cheese combination with grated Grana padano & Pecorino sardo; the Genovese basil leaves with normal Basil (pick the small size leaves) or Sweet basil.
  • You can use this basil pesto sauce for many things, such as pizza sauce; spread on sandwich; a mix in salad dressing or a dip; garnishing a soup, and for pasta (see also Chicken Basil Pesto Pasta recipe).

Saturday, May 9, 2015

Bakwan Malang (Mixed Dumplings Soup à la Malang)



In Indonesian & English

Bakwan Malang adalah makanan yg berasal dari kota Malang di provinsi Jawa Timur & banyak dijual oleh pedagang jalanan. Makanan ini enak dimakan saat musim dingin untuk menghangatkan perut. Bakwan Malang biasanya terdiri dari pangsit goreng/rebus isi ayam-udang, yg dihidangkan juga dengan tahu bakso, mie & bakso sapi bersama kuah kaldu. Juga dapat ditambahkan bakso goreng maupun siomay kukus/goreng didalamnya. Agar lebih enak, anda dapat menambahkan irisan daun bawang/seledri & sawi, tong cay, bawang goreng, sambal & kecap manis bila suka. Agar lebih mudah & cepat dalam pembuatannya, anda dpt membeli saja bakso sapi, pangsit & siomay di supermarket/toko. Tetapi saya lebih suka utk membuat sendiri bakso sapi, pangsit & terutama siomaynya karena siomay jadi yang dijual biasanya berbeda dng siomay kanji utk bakwan malang. Biasanya saya membuat bahan2 yg diperlukan dimuka kmd menyimpannya di freezer. Di bawah ini saya hanya menulis tentang cara membuat siomay utk bakwan & bagaimana mempersiapkan bakwan malang. Klik pada link2 yang disediakan utk membuat sendiri keperluan bakwan yang lain. Untuk membuat kuah kaldu, baca cara pembuatannya di resep Tahu Bakso Kuah. Link2:
- Bakso Goreng    

Siomay Kanji Utk Bakwan

Bahan

  • 30 Kulit pangsit, 100 gr Udang kupas
  • 200 gr Ayam cincang, 1 Telur, ½ st Gula
  • 1 Bawang putih-cincang, 1 cm Jahe-cincang
  • 2 st Minyak wijen, Air garam secukupnya
  • 1 Dn bawang-iris, 20 gr Labu siam-ptg2 kcl
  • 1 st Garam, 1 st Lada bubuk, 2 sm Minyak
  • ½ st Bak.soda, 1½ st Saus soya pekat
  • 75 gr Tp. tapioka/sagu, 1 st Angciu (opsional)
  • 1 Champignon-ptg2 (opsional)

Cara membuat

  • Rendam udang di air garam selama 2-3 mnt, keringkan. Cincang udang & sisihkan. Tumis bawang pth & jamur sampai jamur layu, sisihkan. Campur tp. tapioka dng baking soda, sisihkan.
  • Isi: Campur rata ayam, jahe, bawang pth & jamur. Beri semua bumbu, uleni selama 2-3 mnt. Mskkan telur, udang, daun bawang & labu siam. Aduk rata. Tambahkan tp tapioka kmd uleni sampai adonan menyatu & lengket.
  • Pembentukan: Lkkan 1 sm adonan isi di tengah kulit pangsit. Tekuk kulit ke arah sisi tepi2 adonan isi, btk spt mangkuk. Perlahan tekan kulit kearah adonan isi utk merapatkankan, biarkan bagian atas adonan isi tetap terbuka. Lekuk2an kulit dng cara menekan2nya di beberapa bagian ke arah adonan isi menggunakan ujung gagang sendok. Tekan permukaan adonan isi dng punggung sendok utk memadatkan adonan. Tekan bagian bawah adonan utk meratakan dasar. Ulangi prosedur utk sisa adonan.
  • Untuk membuat siomay goreng: Panaskan minyak yg banyak di wajan/pan, goreng siomay hingga kuning kecoklatan. Utk membuat siomay kukus: Panaskan kukusan sampai airnya mendidih dng api besar. Oles wadah kukusan dng minyak, atur siomay di wadah, beri jarak diantaranya ± 1½ cm. Kukus hingga matang (15-20 mnt).

Bakwan Malang


Yang Dibutuhkan

  • Bakso sapi, Pangsit goreng & rebus
  • Tahu bakso, Bakso goreng, Kuah kaldu
  • Siomay kukus & goreng, Mie telur
  • Sawi-potong2, Saus sambal/Sambal
  • Seledri/Daun bawang-iris, Tong cay
  • Bawang goreng, Kecap manis

Cara membuat

  •  Persiapan: Panaskan kuah kaldu. Rebus mie. Rebus pak choy sebentar saja. Goreng & rebus pangsit. Kukus & goreng siomay. Kukus tahu bakso. Panaskan bakso goreng. Rebus bakso sapi di air mendidih sampai mengapung. Angkat semua dari air/minyak & sisihkan.
  • Penyajian: Di dalam mangkuk besar, susun mie, bakso sapi, pangsit rebus, tahu bakso, siomay kukus & sawi. Tuangi kuah kaldu ke dalamnya. Letakkan pangsit goreng, bakso goreng & siomay goreng ditepian. Taburi dng daun bawang/seledri, tong cay, bawang goreng di atasnya. Hidangkan dng saus sambal/sambal & kecap manis bila suka.

Bakwan Malang (Mixed Dumplings Soup à la Malang-English)

Bakwan Malang is a dish native to the East Java Province in Indonesia. Malang is the name of a city there. It is a very common dish that is sold by many street vendors; and it`s a comforting dish that would warm up our tummies during cold weather. Bakwan Malang consists many things such as Fried/Boiled Wonton filled with chicken & shrimps; served with Meat Stuffed Tofu, Noodles & Indonesian Beef Meatballs in soupy broth. You can also serve the soup with any additional treats you like such as Fried Meatballs & Fried/Steamed Siu Mai dumpling. For other complementary, you may add sliced Celery leaves/Green onions & green mustard cabbage, Preserved radish, fried onions, chili sauce & sweet soy sauce when desired. To make it easier & quicker, you can just buy the beef meatballs, filled wonton & siu mai at any Asian grocers close to your house. However, I like making my own beef meatballs, wonton & especially the Siu May since the one we use for Bakwan malang is slightly different with the Chinese siu may that they sell in Asian grocers. Usually I make the meatballs & other dumplings ahead & then store them in the freezer. Below I only wrote about how to make the tapioca siu mai & how to prepare the Bakwan malang. Just click on the link I provide below if you want to make the other things yourself. To make the soup, read the soup recipe on Stuffed Tofu Soup. Links:

Tapioca Siu Mai for Bakwan Malang

Ingredients

  • 30 Wonton wrappers, 100 gr peeled Shrimps
  • 200 gr ground Chicken, 1 Egg, 1 tsp Salt
  • 1 clove Garlic-minced, 1 cm Ginger-chopped
  • 2 tsp Sesame oil, 1½ tsp dark Soy sauce
  • 1 Green onion-cut, 20 gr Chayote-small cut
  • ½ tsp Sugar, 1 tsp ground Pepper
  • ½ tsp Bak.soda, enough salted Water
  • 75 gr Tapioca flour, 2 tbsp frying Oil
  • 1 tsp Shaoxing wine (optional)
  • 1 Champignon-cut (optional)

Directions

  • Soak the shrimp in salted water for 2-3 min; pat dry. Cut the shrimps into small pieces & then chopped; set aside. Sauté the garlic & mushroom until the mushroom wilted; set aside. Mix the tapioca flour with baking soda: set aside.
  • Filling: Combine chicken, ginger, garlic & mushroom well. Put in all of seasoning; kneading for 2-3 min. Add in the egg, shrimps, green onion & chayote; stir them gently to combine. Put in the tapioca mixture & kneading until they bind together & becomes sticky.
  • Wrapping procedure: Put 1 tbsp of filling in the center of a wrapper. Fold up the wrapped along the filling sides; shape it into a cup. Gently squeeze to seal the wrapper sides (leave the upper side of filling uncover). Pleats the excess wrapper with the handle of a spoon. Press down the filling surface with the back of a spoon to compact the filling. Press down the dumpling bottom to flattened. Repeat the procedure for the rest of wrapper & filling.
  • To make it as fried Siu mai/dumplings: Heat a lot of oil in a deep pan/wok. Deep fry the dumplings until they are golden brown. To make steamed Siu mai/dumplings: Heat a steamer until the water is boiling over high heat. Lightly grease the steamer tray & then place dumplings ½ inch apart on the tray. Steam for 15-20 min.

Mixed Dumplings Soup à la Malang


What you need

  • Beef meatballs, Fried & Boiled Wonton
  • Stuffed Tofu, Fried Meatballs, Broth soup
  • Fried & Boiled Siu Mai, Egg noodles
  • Green mustard cabbage-sliced
  • Preserved radish, Chili sauce/Sambal
  • Celery leaves/Green onions-sliced
  • Fried onions/shallots, Sweet soy sauce

Directions

  • Preparation: Heat up the broth soup. Boil the noodles. Blanch the green mustard cabbage. Fry & boil the wonton. Fry & steam siu mai. Steam stuffed tofu. Heat fried meatballs. Cook the beef meatballs until they floated in boiling water. Remove them from the water/oil & set aside.
  • Serving: In a big bowl, place the noodle, beef meatballs, boiled wonton, stuffed tofu, steamed siu mai & green mustard cabbage. Add ladles of broth over. Place fried wonton, fried meatball & fried siu mai on the side. Sprinkle sliced green onion/celery leaves, preserved radish & fried onion/shallot on top. Enjoy the dish with some chili sauce & sweet soy sauce when desired.

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