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Friday, December 25, 2015

Ayam Panggang Char Siu (Char Siu Chicken)


In Indonesian & English

Bahan
  • 1 Ayam kampung (± 1,3 kg)
  • 20 gr Bawang putih & 12 gr Jahe-hlskan
  • 1 sm Garam, Air, Biji wijen sangrai

Saus:
  • 2 st Minyak wijen, Sisa saus perendam
  • 3 sm Air dari loyang bekas memanggang
  • 1 st Maizena+1 sm Air-aduk
  • sejumput Lada bbk, 1 Cabai-iris (opsional)

Bahan perendam:
  • 4 sm Angciu/dry Sherry, 3 sm Madu
  • 3 st Bumbu ngohiong, 1 st Jahe bbk
  • 1 st Bawang putih bbk, 1 sm Air nipis
  • 4 sm Saus hoisin, 3 st Angkak-hlskan *
  • 3 sm Saus soya pekat
  • 1 st Kulit jeruk kering-hlskan

Cara membuat
  • Buang lemak di bagian bawah dekat lubang perut ayam. Potong ujung sayap & kaki bawah. Dng gunting dapur, potong punggung ayam, pada sisi kiri & kanan tlg punggung, kmd buang tulang punggung tsb atau simpan utk membuat kaldu dikesempatan lain.
  • Isi panci besar dng air seckpnya utk merendam ayam. Beri garam, baw. putih & jahe halus lalu masak hingga mendidih. Kecilkan suhu & biarkan mendidih selama ± 20 mnt. Masukkan ayam, masak selama ± 5 mnt. Angkat ayam dari air & keringkan. Tusuk2 kulit ayam dng ujung pisau utk melubanginya (jangan tusuk dagingnya)
  • Campur bahan perendam. Ulasi seluruh bagian badan ayam dng bhn perendam. Taruh ayam & bahan perendamnya ke dlm kantung plastik. Simpan di kulkas selama min. 8 jam sampai 2 hari.
  • Panaskan oven 200°C. Ltkkan ayam di atas rak panggang yg ditaruh di dlm loyang panggang berisi air dng posisi punggung menghdp ke atas. Panggang ayam 30 mnt. Balik posisi ayam, dada menghadap atas. Ulasi dng sisa saus perendam, panggang selama 40-45 mnt. Kecilkan suhu ke 150° C. Balik posisi ayam & ulasi lagi dng saus, panggang sampai matang (15-20 mnt).
  • Saus: Panaskan pan saus di atas api sedang. Mskkan sisa saus perendam, 3 sm air dari loyang bekas memanggang & irisan cabai. Masak sampai mendidih, beri minyak wijen, lada bbk, & campuran maizena. Aduk sampai saus mulai mengental. Sisihkan & biarkan mendingin.
  • Taburi ayam & saus dng biji wijen. Hidangkan selagi panas.
  • * Dapat diganti dng 3 sm buah Bit bubuk.


Ingredients
  • 1 whole Free-range chicken (~ 1,3 kg)
  • 20 gr Garlic & 12 gr Ginger-grind, Water
  • 1 tbsp Salt, toasted Sesame seeds

Sauce:
  • Remaining of marinate sauce
  • 2 tsp Sesame oil, pinch of ground Pepper
  • 1 tsp Cornstarch+1 tbsp Water-mix
  • 3 tbsp Drippings from roasting
  • 1 Cayenne peper-sliced (optional)

Marinate ingredients:
  • 4 tbsp Shaoxing wine/dry Sherry
  • 3 tsp 5-spice powder, 3 tbsp Honey
  • 1 tsp ground Garlic, 1 tsp ground Ginger
  • 4 tbsp Hoisin sauce, 1 tbsp Lime juice
  • 3 tsp ground Red yeast rice *
  • 1 tsp ground dried Orange peel
  • 3 tbsp Dark soy sauce


Directions
  • Remove excess fat in the lower part of chicken`s cavity. Cut wings tip & lower legs. Using a poultry shears/kitchen shears, cut through the chickens collarbone to remove the backbone. Discard the backbone or save it to make stock next time.
  • Fill your pot with enough water to parboil the chicken. Add in salt, ground garlic & ginger; bring it to a boil. Reduce the temperature to maintain a good simmer for ~ 20 min. Put in the chicken; cook for ~ 5 minutes. Remove chicken from water & pat dry. Using a sharp knife, prick holes in the chicken skin all over (don’t pierce the flesh).
  • Combine all marinate ingredients. Rub the mixture on & inside the chicken. Put the chicken & marinate sauce into a plastic bag. Set aside & keep in the fridge for at least 8 hours up to 2 days.
  • Preheat oven to 200°C (400°F). Place the chicken back-side up on a roasting rack in a watered baking pan/dish. Roast chicken for 30 minutes. Turn chicken breast-side up. Smear with the remaining sauce mixture & roast for 40-45 minutes. Reduce the temperature to 150° C (300° F). Turn back-side up again; smear with the sauce & continue roasting until done (15-20 minutes).
  • Sauce: Preheat a sauce pan over medium heat. Put in the rest of marinate ingredients, drippings from roasting & cayenne pepper. Cook until it starts to slightly bubbled; add in sesame oil, ground pepper & cornstarch mixture. Stir until the sauce thickens. Set aside & let it cool.
  • Sprinkle some sesame seeds over the chicken & sauce. Serve while the chicken still hot.
  • * Can be substitute with 3 tbsp Beet powder.

Thursday, December 24, 2015

Stick Bawang Renyah (Crunchy Onion Sticks)


In Indonesian & English

Bahan
  • 250 gr Terigu+50 gr Tp. tapioka, Minyak
  • 25 gr Bawang putih, 60 gr Bawang merah
  • 1 Daun bawang-cacah, 5-6 lbr Daun seledri
  • 100 ml Santan kental, 1 st Kaldu bubuk
  • 2 Telur, ½ st Lada bubuk, 2 st Garam
  • ½ st Baking powder (opsional)


Cara membuat
  • Blender/ulek kasar bawang2, seledri, garam & lada. Aduk rata adonan bawang dng telur, santan & kaldu bbk. Masukkan adonan ke dalam campuran tepung lalu uleni hingga menyatu saja. Beri daun bawang, uleni lagi hingga kalis.
  • Taburi alas kerja & tangan dng sedikit terigu. Ambil sebagian adonan, gilas berbentuk persegi panjang setebal 1½-2 mm. Potong2 menjadi stick panjang2. Ulangi prosedur utk sisa adonan.
  • Panaskan minyak, goreng adonan tetapi usahakan agar adonan jangan saling menempel. Goreng sampai stick mengapung ke atas & kecoklatan. Tiriskan & biarkan hingga dingin terlebih dahulu lalu simpan di toples.


Ingredients
  • 250 gr Flour+50 gr Tapioca starch-mix
  • 25 gr Garlic, 60 gr Shallots, 2 tsp Salt
  • 1 Green onion-chopped, 5-6 Celery leaves
  • 100 ml thick Coconut milk, 2 Eggs
  • ½ tsp ground Pepper, 1 tsp Stock powder
  • ½ tsp Baking pwd (optional), Frying oil


Directions
  • Roughly grind the garlic, shallots, celery leaves, salt & pepper. Add in coconut milk, egg & stock powder; combine it well. Put this mixture into flour; knead just to combine all. Add in chopped green onion; knead again until the dough become elastic.
  • Sprinkle your hands & working space with some flour. Take a part of the dough, roll the dough into a flat rectangular shape (~ 1½-2 mm of thickness). Slice the dough to form long sticks. Repeat the procedure for the rest of dough.
  • Heat frying oil. Put the sticks into hot oil; try to leave enough space between each stick as they will stick together. Fry onion sticks until it floated & golden brown. Drain & let it cool down to room temperature; store in an air tight container.

Pastel Goreng (Indonesian Crispy Fried Pies)

























In Indonesian & English

Bahan isi:
  • 200 gr Daging sapi/ayam cincang, 1 st Gula
  • 25 gr Bihun, 2 sm Terigu, 2 Dn bawang-iris
  • 3-4 Telur rebus, 10 gr Jamur kuping, 50 ml Air
  • 150 gr Kentang & 50 gr Wortel-ptg dadu kecil2
  • 1 Bawang putih & 2 Bawang merah-haluskan
  • 1 st Kecap asin, ½ st Pala bbk, 1 st Kaldu bubuk
  • Garam & Lada bubuk secukupnya

Bahan kulit:
  • 325 gr Terigu, 10 gr Maizena
  • 60 gr Mentega-suhu ruang
  • 1¼ st Garam, Minyak goreng
  • 1 Telur, 1 st Gula, 125 ml Air
  • ¾ st Kunyit bubuk (opsional)


Cara membuat
  • Isi: Rebus kentang hingga matang, tiriskan. Sementara itu, rendam bihun & jamur kuping di air hangat secara terpisah sampai melunak (± 5 menit). Tiriskan & potong2 bihun lalu campur dng kecap asin. Tiriskan & iris2 jamur kuping. Iris memanjang setiap telur menjadi 8. Campur kentang rebus, bihun & sayuran. Bumbui dng garam, lada, gula, pala & kaldu bubuk. Aduk rata & sisihkan. Tumis bawang2 hingga harum. Masukkan daging & jamur, masak hingga daging berubah warna. Beri campuran sayuran & air, masak hingga air berkurang. Taburi terigu, aduk & masak hingga menyatu dengan bahan lain. Angkat dari api.
  • Kulit: Campur rata terigu, maizena, garam, gula & kunyit bubuk. Masukkan mentega & telur, aduk rata. Tuangi air sedikit2 sambil diuleni hingga adonan kalis. Ambil sedikit adonan, bulatkan lalu gilas sampai tipis (± 1 mm). Potong adonan berbentuk lingkaran berdiameter 10 atau 12 cm. Ulangi untuk sisa adonan (akan dihasilkan ± 20-26 lembar).
  • Taruh adonan isi di sisi tengah kulit lalu lipat/tangkupkan kulit hingga seluruh isi tertutup & membentuk setengah lingkaran. Tekan2 seluruh bagian tepi adonan kulit utk merekatkannya. Pilin bagian tepi kulit sesuai selera.
  • Panaskan minyak di wajan, goreng pastel hingga kuning kecoklatan. Untuk mencegah agar kulit tidak bergelembung, minyak jangan terlalu panas (panas sedang). Pastel dapat juga dimasak dng dipanggang (± 20 mnt). Bila hendak dipanggang, ulasi dulu permukaan kulit dng kuning telur.


Stuffing Ingredients:                               
  • 200 gr minced Chicken/Beef, 25 gr Rice noodle
  • 2 tbsp Flour, 2 Green onions-cut, 1 tsp Sugar
  • 3-4 Boiled eggs, 10 gr Wood ear mushrooms
  • 150 gr Potato & 50 gr Carrot-small dice cut
  • 1 clove Garlic & 2 Shallots-grind, 50 ml Water
  • 1 tsp Dark soy sauce, ½ tsp ground Nutmeg
  • 1 tsp Stock powder, Salt, ground Pepper

Wrapper Ingredients:
  • 325 gr Flour, 10 gr Corn starch
  • 60 gr Butter-room temperature
  • 1¼ tsp Salt, 1 tsp Sugar
  • 1 Egg, 125 ml Water, Frying oil
  • ¾ tsp ground Turmeric (optional)


Directions
  • Stuffing: Boil potato until it cooked & then drain. Meanwhile, separately soak glass noodle & mushroom in warm water until softened (~ 5 minutes). Drain & cut glass noodle, then mix it with dark soy sauce. Drain & slice mushrooms. Cut each egg lengthwise into 8 slices. Mix boiled potato, glass noodle & vegetables together. Season with salt, pepper, sugar, nutmeg & stock powder; stir well & set aside. Saute ground garlic & shallots until fragrant. Put in minced meat & mushroom; cook until the meat color changed. Stir in the vegetables mixture & water; cook until the water reduced. Sprinkle the flour on top, stir & cook until it combine well with other things. Remove from the heat.
  • Wrapper: Combine flour, cornstarch, sugar, salt & turmeric in a large bowl. Mix in the egg & butter. Pour in the water a little at a time while you knead the dough until it becomes smooth & elastic. Take a part of the dough, make it round & then roll the dough flat (to a thickness of ~ 1 mm). Cut the dough into a 10 or 12 cm circles. Repeat the procedure for the rest of dough (you’ll get ~ 20-26 wrappers).
  • Place some stuffing & 1 sliced of egg in the center of the wrapper. Fold in half to cover the stuffing neatly (forming a half-moon shape). Press & pinch along the edges of the wrapper to properly seal the pies. Pleats the wrapper edges as desired.
  • Heat frying oil in a deep pan/wok. Deep fry the pies until golden brown over medium heat (make sure that the oil is not too hot). Alternatively, you could also bake the pies (for ~ 20 minutes). If you want to bake it, brush the wrapper first with egg yolk.

Sunday, December 6, 2015

Teri Goreng Sambal Hijau (Fried Anchovy in Green Chili Paste)


In Indonesian & English

Bahan
  • 500 gr Ikan teri basah-buang kepala
  • 100 gr Kacang tanah, 30 ml Santan
  • 2 Daun salam, 4 Daun jeruk-iris halus
  • 4 cm Lengkuas-geprek, 2 Kemiri
  • 3 st Air jeruk nipis, ½ st Gula
  • Garam & Minyak goreng secukupnya
  • 10 Cabai hijau, 6 Cabai rawit hijau
  • 7 Bawang merah, 2 Bawang putih
  • 1 Tomat hijau-potong kecil2

Perendam kacang:
  • 2 Bawang putih-haluskan
  • Garam & Air secukupnya


Cara membuat
  • Kucuri & remas perlahan teri dengan 2 st air jeruk nipis & garam. Goreng teri di minyak panas hingga mulai mengering kmd panggang di oven hingga teri kering/crispy. Tiriskan & sisihkan.
  • Campur bawang putih dng garam & air secukupnya utk merendam kacang. Rendam kacang di dalamnya selama ½ jam lalu tiriskan. Goreng kacang dng api sedang hingga kecoklatan & matang. Tiriskan di kertas penyerap minyak & sisihkan.
  • Kukus/Rebus cabai2 & bawang mrh sampai layu, tiriskan & potong2. Ulek halus bawang putih, rawit, kemiri & garam secukupnya. Mskkan cabai hijau, bawang mrh, gula & 1 st air jrk nipis. Ulek kasar kmd cicipi rasanya.
  • Panaskan sedikit minyak di wajan. Tumis daun jeruk, d. salam, lengkuas & sambal hingga wangi. Beri santan & tomat, masak hingga tomat mulai layu. Masukkan teri & kacang, aduk2 sampai tersaput rata dengan sambal. Cicipi, tambahkan garam bila perlu. Masak hingga rasa menyatu. Angkat, biarkan hingga dingin terlebih dulu bila akan disimpan, simpan dlm wadah tertutup rapat.


Ingredients
  • 500 gr fresh Anchovies-discard the head
  • 100 gr Peanuts, 30 ml Coconut milk
  • 2 Bay leaves, enough Salt & Frying oil
  • 4 cm Galangal-crushed, 2 Candlenuts
  • 3 tsp Lime juice, 2 cloves Garlic
  • 4 Kaffir lime leaves-thinly sliced
  • 10 Green chilies, ½ tsp Sugar
  • 6 Bird’s eye chilies, 7 Shallots
  • 1 Green tomato-cut small

Peanuts soaking ingredients:
  • 2 cloves Garlic-grind
  • Enough Salt & Water


Directions
  • Combine anchovies with 2 tsp of lime juice & enough salt well. Fry anchovies until it start to dries & then bake it in the oven until dries/crisp. Drain & set aside.
  • Mix ground garlic with enough salt & water to soak the peanuts. Soak peanuts in it for 30 min; drain. Fry peanuts over medium heat until brownish; drain & set aside.
  • Steam/Boil all chilies & shallots until wilted; drain & cut small. With a mortar & pestle, finely grind the garlic, bird’s eye chilies, candle nuts & enough salt. Put in green chilies, shallots, sugar & 1 tsp of lime juice. Roughly grind the chilies & shallots. Check the taste.
  • Heat some oil in a pan. Saut√© the roughly ground ingredients, kaffir lime leaves, bay leaves & galangal until fragrant. Add in sliced tomato & coconut milk; cook until the tomato slightly wilted. Put in fried anchovies & peanuts; stirring to combine them well. Check the taste, add some salt if needed. Keep on cooking it until the flavor blended. Remove from the heat & let it cool before placing them in a container.

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