Translate

Thursday, January 28, 2016

Balado Teri Petai (Fried Anchovy & Stinky Beans in Chili Paste)


In Indonesian & English

Bahan
  • 500 gr Ikan teri basah-buang kepala
  • 100 gr Petai-belah 2 & goreng, 2 Kemiri
  • 2 Daun salam, 50 gr Tomat, 4 Daun jeruk
  • 3 st Air jrk nipis, Garam, Minyak seckpnya
  • 10 Cabai merah, 6 Cabai keriting
  • 6 Bawang merah, 2 Bawang putih
  • ½ st Gula, 4 cm Lengkuas-geprek


Cara membuat
  • Remas perlahan teri dengan 2 st air jeruk nipis & garam. Goreng teri di minyak panas hingga mulai mengering lalu panggang di oven hingga kering/crispy. Tiriskan.
  • Kukus/Rebus cabai2 & bawang mrh sampai layu, tiriskan & potong2. Ulek halus bawang putih, cabai2, tomat, 2 bawang merah, kemiri & garam secukupnya. Mskkan sisa baw. merah & gula. Tumbuk kasar, kmd cicipi rasanya.
  • Panaskan minyak di pan dng api besar. Tumis dn jeruk, salam, lengkuas & sambal hingga wangi. Kecilkan api, masak hingga sambal mulai mengering. Matikan api, diamkan hingga sambal dingin.
  • Masukkan 1 st air jrk nipis, teri & petai, aduk2 sampai tersaput rata dng sambal. Cicipi, beri garam bila perlu. Masak lagi sebentar dng api kecil hingga rasa menyatu. Angkat & sajikan. Bila akan disimpan, biarkan hingga dingin terlebih dulu, lalu simpan dlm wadah tertutup rapat.


Ingredients
  • 500 gr fresh Anchovies-discard heads
  • 100 gr Stinky beans-halved & fried
  • ½ tsp Sugar, 2 Bay leaves, 3 tsp Lime juice
  • 6 Shallots, 2 cloves Garlic, 2 Candlenuts
  • 10 Red chilies, 6 Cayenne peppers
  • 50 gr Tomato, 4 Kaffir lime leaves
  • 4 cm Galangal-bruised, Oil, Salt


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.
  • Steam/Boil all chilies & shallots until wilted; drain & cut small. With a mortar & pestle, finely grind the garlic, chilies, tomato, 2 of the shallots, candlenuts & enough salt. Put in the rest of shallots & sugar & then roughly grind them. Check the taste.
  • Heat some oil over high heat. Sauté ground chili, galangal, kaffir lime & bay leaves until fragrant. Reduce the heat to low; cook until the paste start to dries. Turn off the heat; allow it to cool down.
  • Put 1 tsp of lime juice, anchovies & stinky beans into the chili paste. Stir to combine them well. Check the taste; add some salt if needed. Cook anchovies over low heat for a while; just until the flavor blended. Remove from the heat & serve. You can also store the anchovies in a container after it cooled down.

Sunday, January 24, 2016

Bika Ambon Tanpa Ragi (Simple Medan Style Honeycomb Cake)


In Indonesian & English

Bahan
  • 225 ml Santan kental, 7 Telur besar             
  • 75 ml Air kelapa, 280-300 gr Gula                
  • 1 Sereh-geprek, 2½ sm Baking powder          
  • 10 Daun jeruk, 1 st Kulit jeruk parut           
  • 60 gr Mentega-cairkan, 2 Pandan-ptg2
  • 250 gr Tp. tapioka, 2 sm Tepung beras
  • ½ st Kunyit bbk/pewarna kuning
  • ½ st Garam


Cara membuat
  • Didihkan & aduk santan, air kelapa, sereh, pandan & dn jeruk hingga aroma menyatu dng api kecil. Angkat, biarkan hingga mencapai suhu ruang. Buang sereh serta daun2an. Sementara itu, panaskan oven & loyang tulban/bercincin/bundt cake anti lengket ukuran 22 cm dng suhu 175° C. Tempatkan rak oven di posisi nomer 2 dari bawah (di posisi tengah bila oven pendek).
  • Kocok telur untuk menyatukan putih & kuningnya saja (jangan sampai berbusa). Tuang adonan santan ke dalam telur kocok. Aduk rata lalu sisihkan.
  • Campur semua tepung, gula, baking powder, kulit jeruk, kunyit bubuk/pewarna & garam. Tuang campuran telur ke dlmnya sedikit2 sambil diaduk dng whisk sampai bahan kering sebagian besar telah menyatu (jangan mengaduk > 3 menit). Saring adonan ke mangkuk lain. Aduk & tekan2 bila ada gumpalan adonan sewaktu menyaring dng spatula agar tidak ada gumpalan yg tersisa. Aduk masuk mentega cair sampai rata (sisakan sedikit mentega utk mengoles pan nanti).
  • Olesi loyang dengan sisa mentega. Tuang adonan ke dalamnya. Panggang selama 45-50 menit (sampai bagian atas kue kuning kecoklatan & tusuk gigi yg ditusukkan ditengah kue, bersih saat diangkat keluar). Matikan oven & buka pintunya sebagian. Biarkan loyang didalamnya selama 20 mnt. Keluarkan pan, ltkkan loyang terbalik di rak kawat sampai kuenya dingin seblm dikeluarkan.


Ingredients
  • 225 ml Coconut cream, 10 Kaffir lime leaves
  • 75 ml Coconut juice, 280-300 gr Sugar
  • 2 Pandan leaves-cut, 1 Lemongrass-bruised
  • ½ tsp Turmeric powder/Yellow food coloring
  • 7 large Eggs, 60 gr Butter-melted
  • 250 gr Tapioca flour, ½ tsp Salt
  • 1 tsp Lemon zest, 2 tbsp Rice flour
  • 2½ tbsp Baking powder


Directions
  • Boil & stir constantly the coconut cream, coconut juice, lemongrass, pandan & lime leaves until the flavor blended over low heat. Remove from the heat; allow the cream to cool off completely. Discard the lemongrass & all leaves. Meanwhile, preheat the oven & a nonstick 22 cm tube/bundt baking pan to 175° C. Position oven rack at the 2nd shelf from the bottom.
  • Whisk eggs just to homogenize the whites & yolks (don`t beat it until foamy). Pour the coconut milk mixture into beaten eggs . Stir just to combine them well. Set aside.
  • In a bowl, mix all flours, sugar, bak.powder, lemon zest, turmeric & salt. Pour egg mixture little by little into the dry ingredients; stir with a whisk until the dry ingredients mostly dissolved (don’t stirring it longer than 3 min). Strain the batter through a sieve into another bowl. Stir & press remaining lumps on your sieve while you straining it with a spatula to ensure there is no lumps left. Stir in melted butter to combine (save some butter, just enough for greasing the baking pan).
  • Brush the inside of baking pan with remaining butter. Pour batter into the pan. Bake for 45-50 min (until the top of the cake becomes golden brown & a toothpick inserted into the center of the cake comes out clean). Turn the oven off & open up the door partly. Let the pan stay inside for 20 min. Remove pan from the oven; flip the pan upside down into a wire rack & allow it to cool completely.

Sunday, January 3, 2016

Ayam Lapis Crispy Isi Keju (Cheese Stuffed Chicken Schnitzel)




In Indonesian & English

Bahan
  • 500 gr Fillet dada ayam besar, Lada bubuk
  • 7 sm Tepung panko/panir, 1 st Daun rosemary
  • Keju cheddar-ptg membentuk balok uk. 5x1 cm
  • sm Terigu, 1 Telur+1 sm Susu-kocok, Minyak
  • 1 sm Keju parmesan parut+ekstra utk taburan
  • 1 sm Peterseli cincang+ekstra utk taburan
  • 1 st Bawang putih bubuk, ½ st Cabai bubuk

Bahan perendam: Campur rata
  • ½ st Bawang putih bubuk, 1 st Daun thyme
  • 250 ml Krim, Lada bubuk & Garam secukupnya
  • ½ st Ketumbar bubuk

Saus Krim Jamur:
  • 4 Champignon-iris, 50 gr Mentega
  • Sisa bahan perendam, 1½ sm Terigu, 150 ml Air


Cara membuat
  • Belah dada ayam di tengah menjadi 2, potong melintang setiap belahan menjadi 2. Dengan ujung pisau, buat lubang dalam di tengah2 dari sisi yg dipotong/samping tetapi jangan sampai tembus ke sisi satunya. Rendam ayam di bahan perendam, tutup & simpan di kulkas selama ± 1-2 jam.
  • Keluarkan ayam dari perendamnya. Sisipkan 1 balok keju ke tiap lubang di ayam. Campur terigu, baw. pth, parmesan, lada, peterseli, cabai & rosemary. Lapisi ayam dengan campuran terigu tsb, celup di telur, lalu lapisi dng panko. Goyang2 perlahan agar kelebihan tepung terlepas. 
  • Panaskan minyak yg cukup banyak (hingga ayam dapat terendam) di pan dalam. Goreng ayam dengan api sedang sampai matang & kuning kecoklatan. Angkat ayam dari pan & tiriskan di kertas penyerap minyak.
  • Saus krim: Campur sisa saus perendam dng air, sisihkan. Tumis jamur di atas api sedang dengan mentega sampai layu. Taburi terigu, aduk cepat hingga tercampur rataKecilkan api, tuangi campuran sisa saus sedikit2 sambil terus diaduk hingga saus halus (tak ada gumpalan terigu) & mulai mengental.
  • Hidangkan ayam & saus krimnya selagi panas bersama Tortelloni isi PestoKentang Ongklok atau Roasted Herb Potatoes (klik pada link untuk melihat resep2 cara membuatnya. Pada resep Tortelloni, ganti isinya dengan saus pesto). Taburi keju parmesan & peterseli di atasnya.


Ingredients
  • 500 gr big Chicken breast fillet, ground Pepper
  • 7 tbsp Panko/breadcrumbs, 1 tsp Rosemary
  • Cheddar cheese-cut to form 4 of 5x1 cm log
  • tbsp Flour, 1 Egg+1 tbsp Milk-beaten
  • 1 tbsp grated Parmesan+extra for sprinkle
  • 1 tbsp chopped Parsley+extra for sprinkle
  • 1 tsp Garlic powder, ½ tsp Chili flakes, Fry.oil

Marinade ingredients: Combine all well
  • 250 ml CreamSaltground Pepper
  • ½ tsp Garlic powder, 1 tsp Thyme
  • ½ tsp ground Coriander

Mushroom cream sauce:
  • 4 Champignon-sliced, 50 gr Butter
  • The remaining of Marinade sauce
  • 150 ml Water, 1½ tbsp Flour


Directions
  • Halve chicken breast in the middle; cut each halved of it horizontally into 2 pieces. With the tip of a knife, make a deep hole in the center of the cut side of each chicken piece, but don’t cut it through. Soak chicken in the marinade mixture; cover & then refrigerate it for 1-2 hours.
  • Take the chicken out of the marinade. Insert 1 cheese log onto the hole in each chicken piece. Combine flour with parmesan, garlic, pepper, parsley, chili flakes & rosemary. Coat the chicken well with seasoned flour; dip in the egg-milk mixture & then roll in panko. Gently shake of excess.
  • Heat enough frying oil to cover the chicken in a deep pan. Deep fry the chicken over medium heat until it's cooked & golden brown. Remove chicken from the pan & drain on paper towel.
  • Mushroom cream sauce: Mix the rest of marinade sauce with water; set aside. Sauté the mushroom with butter over medium heat until wilted. Put in the flour; stir quickly to combine them well. Turn the heat to lowPour in the sauce mixture a little at a time; whisking constantly. Allow the sauce to thicken.
  • Serve schnitzel & cream sauce while it’s hot with Pesto stuffed TortelloniSteamed potatoes with Garlic Butter or Roasted Herb Potatoes (Please click on the link to see the recipes. To make the Pesto stuffed Tortelloni, just replace the ingredients for the filling with pesto sauce)Sprinkle some grated parmesan & parsley on top.

Saturday, January 2, 2016

Oseng2 Buncis Tahu (Green Beans & Tofu Stir-Fry)


In Indonesian & English

Bahan
  • 200 gr Buncis muda-ptg2, 50 gr Wortel-iris2
  • 200 gr Tahu-goreng & ptg2, 1 Tomat kcl-iris2
  • 4 Bawang merah-iris tipis, 2 Cabai-iris, Garam
  • 2 cm Lengkuas-geprek, 100 ml Air, Minyak
  • 2 Bawang putih-cincang, 2 Daun salam
  • ½ sm Kecap ikan, 2 sm Kecap manis
  • ½ sm Kecap asin, ½ sm Saus tiram
  • 1 st Kaldu bubuk, ½ st Lada bubuk


Cara membuat
  • Tumis bawang merah, bawang putih & cabai sampai layu. Beri lengkuas, daun salam, lada, saus & kecap2, masak hingga wangi. Mskkan sayuran & tahu, aduk hingga tercampur rata dng bumbu.
  • Tuangi air & beri kaldu bubuk. Masak & aduk2 hingga sayuran matang tetapi tidak layu. Cicipi, tambahkan garam bila perlu. Angkat & sajikan.


Ingredients
  • 200 gr young Green beans-cut, 100 ml Water 
  • 200 gr Tofu-fry & cut, 1 small Tomato-sliced
  • 4 Shallots-thinly sliced, 2 Red chilies-sliced
  • 2 cm Galangal-bruised, 50 gr Carrot-sliced
  • 2 cloves Garlic-minced, ½ tbsp Oyster sauce
  • 2 tbsp Sweet soy sauce, Salt
  • 1 tsp Broth powder, ½ tbsp Fish sauce
  • 2 Bay leaves, ½ tbsp Salty soy sauce
  • ½ tsp ground Pepper, frying Oil


Directions
  • Sauté shallots, garlic & chili until wilted. Add in galangal, bay leaves, pepper & sauces; cook until fragrant. Stir in vegetables & tofu until it combine well with the seasoning.
  • Pour in the water & broth powder. Keep stirring until the vegetables cooked but still crunchy. Taste, add in some salt if necessary. Remove from the heat & serve.

Daging Lapis Telur (Egg Coated Beef Stew)


In Indonesian & English

Bahan
  • 750 gr Daging has dalam, 750 ml Air
  • 2 Telur-kocok, 2 st Kecap manis
  • 1 Tomat kecil-ptg, ½ st Kayu manis bubuk
  • 1 st Pala bubuk, 1 st Gula, 2 Daun salam
  • 75 gr (8) Bawang merah-iris tipis
  • 1 Bawang putih-cincang, 3 Cengkeh
  • 70 gr Mentega, 2 cm Lengkuas-geprek
  • 1 st Kaldu bubuk, Garam & Lada bubuk
  • Bawang merah goreng-utk taburan

Haluskan:
  • 2 Bawang putih, 3 Kemiri
  • 1 st Lada, 1 st Garam


Cara membuat
  • Potong2 daging melebar dng ketebalan ± 1 cm. Pukul2 daging hingga melebar & tipis. Campur telur & bumbu halus, rendam daging di dalamnya. Tutup, simpan di kulkas ± 30 menit. Panaskan mentega di pan anti lengket. Mskkan daging, masak sampai berubah warna. Angkat & sisihkan
  • Tumis bawang merah & putih hingga wangi & layu dng sisa mentega di pan. Beri air, kecap & semua bumbu. Masak sampai mendidih sambil sesekali diaduk. Mskkan daging & campuran telur sisa merendam daging. Aduk, masak dng api kecil hingga daging empuk & kuah mengental. Tambah air panas secukupnya bila daging blm empuk & air tinggal sedikit. Mskkan tomat, masak sebentar. Cicipi, beri garam atau bumbu lain jika perlu. Hidangkan & taburi dng bawang goreng.


Ingredients
  • 750 gr Beef tenderloin, 750 ml Water
  • 2 Eggs-beaten, 2 tsp Sweet soy sauce
  • 70 gr Butter, 1 tsp ground Nutmeg
  • 1 tsp Sugar, ½ tsp ground Cinnamon
  • 75 gr Shallots-thinly sliced, 3 Cloves
  • 1 clove Garlic-minced, 2 Bay leaves
  • 2 cm Galangal-bruised, 1 Tomato-cut small
  • 1 tsp Stock pwd, Salt & ground Pepper
  • fried Shallots/Onions-for sprinkle

Grind into a paste:
  • 2 cloves Garlic, 3 Candlenuts
  • 1 tsp Pepper, 1 tsp Salt


Directions
  • Slice the beef widely into ~ 1 cm thickness. Pound the beef until it becomes rather wide & thiner. Mix egg with spices paste; marinade the beef in egg mixture. Cover & refrigerate for ~ 30 min. Heat the butter in a non-stick pan. Put in the beef & cook until the color change. Remove beef from the pan & set aside.
  • Sauté the shallots & garlic until fragrant & wilted with the rest of butter in the pan. Add in water, sweet soy sauce & all seasoning. Bring it to a boil; stir occasionally. Put in beef & the rest of egg mixture. Stir & cook over low heat until the beef tender & the gravy becomes rather thick. Add in some hot water if the beef still though & the liquid dries. Stir in tomato; cook for a while. Taste, put in some salt/other seasoning if it’s necessary. Serve & sprinkle the fried shallot on top.

Daging Lapis Surabaya (Braised Beef in Spices Surabaya Style)



In Indonesian & English

Bahan
  • 500 gr Daging has dalam, 250 ml Air
  • 1 Tomat-cincang, 2 sm Air asam
  • 5 sm Kecap manis, 1½ st Garam
  • 4 Daun salam, 4 Daun jeruk, Minyak
  • 10 gr Gula jawa-sisir, ½ st Pala bubuk

Haluskan:
  • 5 Bawang merah, 3 Bawang putih
  • 1 sm Ketumbar, 6 cm Lengkuas muda
  • 1 Serai-putihnya saja, 4 cm Kunyit
  • 6 Kemiri, ½ st Lada, 2 Cabai merah (opsional)


Cara membuat
  • Potong2 daging melebar dng ketebalan ± 1 cm. Pukul2 daging hingga melebar & tipis.
  • Tumis bumbu halus, salam & daun jeruk hingga wangi. Masukkan daging, masak & aduk hingga daging berubah warna & mengering. Beri kecap, aduk rata & masak hingga harum.
  • Tuangi air, masak hingga daging empuk. Beri tomat, pala, garam, gula jawa & air asam. Masak, aduk sesekali hingga saus kental. Cicipi, tambahi garam/bumbu bila perlu.
  • Hidangkan dng nasi hangat, Urap Sayuran atau Oseng2 Buncis Tahu, Sambal Goreng Kentang & Hati serta sambal (Klik pada link untuk melihat resep2nya).


Ingredients
  • 500 gr Beef tenderloin, 250 ml Water
  • 1 Tomato-cut small, 2 tbsp Tamarind juice
  • 5 tbsp Sweet soy sauce, 1½ tsp Salt
  • 4 Bay leaves, 4 Kaffir lime leaves, fryingOil
  • 10 gr Palm sugar, ½ tsp ground Nutmeg

Grind into a paste:
  • 6 Candlenuts, 5 Shallots, 3 cloves Garlic
  • 1 tbsp Coriander, 6 cm young Galangal
  • 1 Lemongrass-white part, 4 cm Turmeric
  • ½ tsp Pepper, 2 Red chilies (optional)


Directions
  • Slice the meat widely into ~ 1 cm thickness. Pound the meat until becomes rather wide & thiner.
  • Sauté spices paste, kaffir lime & bay leaves until fragrant. Stir in the meat; cook until the color have changed & dries. Put in sweet soy sauce; cook until fragrant.
  • Pour in water; cook until the meat tender. Add in tomato, nutmeg, tamarind juice, salt & sugar. Cook; stir occasionally until the gravy thickens. Taste, put in some salt/seasoning if it’s necessary.
  • Serve it with warm steamed rice; Vegetable Salad with Grated Coconut or Green Beans& Tofu Stir-Fry; Spicy Fried Potato & Liver and chili paste/sambal (Click on the links for the recipe).

Popular Posts

Followers