Daging Goreng Tepung Saus Bawang (Fried Meat with Garlic-Onion Sauce)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 gr Daging-iris tipis2, ½ st Garam, 1½ st Cabai bubuk
• ¼ st Jahe bubuk, ½ st Bawang putih bubuk, Minyak goreng 
• ½ st Lada bubuk

Bahan Pelapis: campur rata

• ½ st Ketumbar, ¼ st Garam, 60 gr Terigu, 6 gr Maizena
• ¼ st Baking powder, ¼ st Kaldu bubuk, 1 st Lada

Bahan Saus:

• 2 sm Mentega, 2 sm Kecap manis, 2 Bawang putih-cincang
• 2 Cabai merah & ½ Bawang bombay-iris, ½ sm Saus tiram
• 1½ st Tomat pasta, 1 sm Kecap inggris, ½ st Lada bubuk
• ½ st Maizena+1 sm Air, 2 st Kecap asin, 70 ml Air

Cara membuat

• Remas2 daging dengan bawang putih bubuk, jahe bubuk, cabai bubuk, lada, garam. Diamkan 30 menit.
• Lumuri daging dengan bahan pelapis. Goreng di minyak panas dengan api sedang hingga kuning kecokelatan.
• Saus: Tumis cabai, bawang putih & bombay hingga harum. Beri bahan saus lain (kecuali maizena), masak hingga mendidih. Tuangi larutan maizena, masak hingga mengental. Angkat.
• Tuang saus di atas daging sesaat sebelum dihidangkan.

Ingredients

• 250 gr Meat-thinly sliced, ½ tsp Garlic powder, ½ tsp Salt
• ¼ tsp Ginger powder, ½ tsp ground Pepper, frying Oil
• 1½ tsp Chili powder

Coating ingredients: combine all

• 6 gr Cornstarch, 60 gr Flour, ½ tsp Coriander, ¼ tsp Salt
• ¼ tsp Baking powder, ¼ tsp Broth powder 1 tsp Pepper

Sauce ingredients:

• 2 Chilies & ½ Onion-sliced, 2 tsp Soy sauce, 2 tbsp Butter
• ½ tbsp Oyster sauce, 70 ml Water, 1½ tsp Tomato paste
• ½ tsp Corn starch+1 tbsp Water, 2 Garlic cloves-minced
• 1 tbsp Worcestershire sauce, 2 tbsp sweet Soy sauce
• ½ tsp ground Pepper

Directions

• Season the meat with garlic powder, ginger powder, chili powder, pepper & salt; let it stand for 30 minutes.
• Coat each sliced meat with coating mixture. Fry in hot oil over medium heat until golden brown. Set it aside.
• Sauce: Sauté the chilies, garlic & onion until fragrant. Put in other sauce ingredients (with the exception of corn starch), bring it to a simmer. Add in corn starch mixture, cook until the sauce rather thick. Remove from the heat.
• Pour the sauce over the meat right before serving.

Puding Coklat Maizena (Corn Starch Chocolate Pudding)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 130 gr Gula, 40 gr Maizena, 1½ st Rum, 1 Vanili
• 120 ml Krim kental, 4 Kuning telur, 600 ml Susu
• 100 gr Coklat masak Semisweet-cincang halus
• 20 gr Mentega tawar-suhu ruang & potong2
• 30 gr Coklat bubuk tawar, 1/8 st Garam

Penyajian alternative I:

• Whipped cream, Cherry, Coklat serut

Penyajian alternative II: Dengan saus cherry asam

• Whipped cream, Cherry asam, Gula, Maizena
• Daun mint

Penyajian alternative III: Dengan saus Vla

• 400 ml Susu, 3 Kuning telur, 70 gr Gula halus
• 50 ml Krim, 25 gr Maizena, 1 sm Rum
• Cherry asam, Coklat serut

Cara membuat

• Aduk maizena dng gula, coklat bubuk, garam. Campur 120 ml susu dng kuning telur, kocok. Masukkan campuran susu ke coklat-gula, aduk rata. Sisihkan.
• Panaskan 480 ml susu, krim kental & vanili. Didihkan & angkat dari api. Tuang susu ke adonan susu-coklat, aduk dng whisk hingga adonan halus/lembut.
• Masukkan adonan dalam pan di atas api panas kecil-sedang. Masak & aduk terus sampai adonan lembut & mengental (± 4 menit). Saring dng saringan halus agar menghasilkan adonan yg tdk bergumpal. Mskkan coklat iris, rum & mentega. Aduk dengan spatula sampai adonan lembut.
• Tuang ke dalam 6-8 mangkuk/gelas saji, ratakan permukaannya. Bila anda tdk menyukai kulit pada permukaan puding, pasang plastik wrap utk menutup permukaan mangkuk/gelas sampai puding dingin utk menghindari terbentuknya kulit. Bila menyukai kulit di permukaan puding, biarkan puding terbuka sampai dingin. Setlh puding dingin, tutup mangkuk/gelas saji dng plastik & dinginkan di kulkas selama minimal 3 jam. Dapat disimpan sampai 2 hari.
• Ada beberapa alternative utk menyajikan puding:
• Alternative I: Sajikan puding dng whipped cream & cherry asam, taburi coklat serut.
• Alternative II: Membuat saus cherry asam: Didihkan air rendaman/juice cherry asam dari botol dng api sedang, beri sedikit maizena & gula. Masak & aduk hingga adonan mengental (berupa saus kental). Biarkan hingga saus dingin. Sajikan puding dng saus cherry asam & cherrynya, beri whipped cream & hias dng daun mint
• Alternative III: Membuat saus Vla: Kocok kuning telur. Campur maizena dng ½ bagian susu, masukkan telur, aduk. Sisihkan. Didihkan sisa susu, krim & gula sambil diaduk hingga larut. Kecilkan api, tuangi larutan maizena-telur, aduk cepat hingga tercampur rata & mengental. Angkat, beri rum, aduk, sisihkan. Biarkan hingga Vla dingin. Sajikan puding dng saus Vla, beri cherry asam di sekitar puding lalu taburi coklat serut.

Ingredients

• 130 gr Sugar, 1½ tsp Rum, 1 Vanilla pod, 1/8 tsp Salt
• 40 gr Corn starch, 30 gr unsweetened Cocoa powder
• 4 Egg yolks, 600 ml Milk, 120 ml Heavy Cream
• 100 gr Semisweet chocolate-finely chopped
• 20 gr unsalted Butter-room temperature

Serving alternatives I:

• Whipped cream, Cherries, shaved Chocolate

Serving alternatives II: with Cherry Sauce

• Whipped cream, sour Cherries, Sugar, Cornstarch
• Mint leaves

Serving alternative III: with Custard sauce

• 400 ml Milk, 70 gr Caster Sugar, 50 ml Cream
• 25 gr Cornstarch, 3 Egg yolks, 1 tbsp Rum
• Sour Cherries, shaved Chocolate

Directions

• Combine cornstarch, sugar, cocoa powder & salt. Mix 120 ml milk & egg yolks well. Pour milk mixture into the cocoa-sugar; whisk to combine. Set aside.
• Heat 480 ml milk, heavy cream & vanilla. Bring to a boil; remove from heat. Pour the milk into the milk-cocoa mixture, whisk constantly until the mixture is smooth.
• Put the mixture into a saucepan. Cook over low-medium heat; stir constantly until the mixture smooth & rather thickens (~ 4 min). Strain the mixture into a bowl to remove any lumps that may have formed. Add in chopped chocolate, rum & butter. Stir with spatula until the mixture is smooth.
• Pour into 6-8 bowls/ramekins, smooth the pudding surface gently. If you dislike pudding skin, press plastic wrap on top of the bowls/ramekins until cooled down to prevent a skin from forming. If you like pudding skin, leave the pudding uncovered. After the pudding cool down, cover the bowls/ramekins with plastic wrap & refrigerate for at least 3 hours & up to 2 days.
• There are some alternatives to serve the pudding:
• Alternative I: Serve pudding with whipped cream & sour cherries, sprinkle with shaved Chocolate.
• Alternative II: Making the Sour Cherry sauce: Over medium heat, bring the cherry juice from the jar to a boil; add some corn starch & a pinch of sugar. Stir until the sauce thickens, to sauce consistency. Let it cool down. Serve pudding with whipped cream, sour cherry sauce & the sour cherries & then garnish it with mint leaves.
• Alternative III: Making the Custard sauce: Whisk egg yolks. Mix corn starch with ½ part of the milk & then stir in egg yolks; set it aside. Boil remaining milk, cream & sugar. Stirring it constantly until the sugar dissolve. Reduce the heat; pour in the egg mixture. Stir quickly until it combine well & getting thicker. Remove from the heat. Stir in the rum & let it cool down. Serve pudding with custard sauce & sour cherries; sprinkle with shaved chocolate on top.

Putih Telur Goreng & Daging Bumbu Tauco (Fried Egg Whites & Meat Cooked with Soy Bean Paste)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging-iris tipis, 4 Putih telur, ¼ st Garam
• 70 gr Rebung+2 Cabai merah+3 Cabai Keriting-iris
• 3 sm Tauco, 1 sm Gula merah, 2 sm Kecap manis
• 1 sm Air asam, 2 cm Jahe-cincang, 1¼ st Lada
• 150 ml Kaldu, 2 Bawang putih-haluskan, Minyak
• 6 Bawang merah-iris & goreng lalu tumbuk

Cara membuat

• Bumbui putih telur dengan ¼ st garam & ¼ st lada. Kukus hingga agak mengeras/seperti tahu. Potong2 dadu lalu goreng hingga kecokelatan. Sisihkan.
• Tumis bawang putih, cabai, jahe. Beri air asam, gula merah, tauco, kecap, 1 st lada, kaldu, daging, rebung, masak hingga matang. Masukkan gorengan telur & bawang merah. Aduk rata.

Ingredients

• 500 gr Meat-thinly sliced, 4 Egg white, ¼ tsp Salt
• 1 tbsp Brown sugar, 2 Garlic cloves-grind, frying Oil
• 6 Shallots-sliced-fried & roughly ground, 150 ml Broth
• 2 Chilies & 3 Cayenne peppers-sliced, 1¼ tsp Pepper
• 70 gr Bamboo shoots-sliced, 3 tbsp Soy bean paste
• 2 cm Ginger-minced, 2 tbsp sweet Soy sauce
• 1 tbsp Tamarind juice

Directions

• Season egg white with salt & ¼ tsp pepper. Steam until it hardens (consistency of a tofu). Dice steamed egg white & then fry it until golden brown. Set it aside.
• Sauté garlic, chilies, ginger. Add in tamarind juice, brown sugar & soy bean paste. Put in soy sauce, 1 tsp pepper, broth, meat & bamboo sprouts. Bring it to a simmer. Stir until the meat cooked & then stir in fried egg white & shallots until it combine well.

Spaetzle Au Gratin (Spätzle-Gratin)

 Spätzle (Spaetzle) is a type of egg noodle of soft texture found in the cuisine of Germany.

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 600 gr Spätzle telur *, 200 gr Keju serut, 1 st Pala bubuk
• 400 gr Daging cincang, 2 Bawang putih-cincang, 2 st Garam
• 3 sm Mentega, 200 ml Crème Fraiche 10%, 3 sm mix Herbs
• 1 st Paprika bubuk, 1½ st Lada hitam bubuk, 2 sm Olive oil
• 1½ sm Maizena+100 ml Air-aduk, 300 gr Champignon-iris
• 1 Bawang bombay & ½ Bawang prei-iris

Cara membuat

• Panaskan oven 180° C. Tumis bawang bombay dengan mentega. Masukkan jamur lalu aduk hingga matang. Angkat & sisihkan.
• Tumis daging dengan olive oil, 1 st garam & 1 st lada. Masak hingga matang. Beri prei, aduk2 sebentar lalu angkat. Campur rata tumisan daging dengan tumisan bombay-jamur & spätzle. Sisihkan.
• Campur crème fraiche, mix herbs & larutan maizena, tuang ke adonan spätzle. Beri 150 gr keju, 1 st pala, 1 st garam, ½ st lada & 1 st paprika. Aduk hingga semua tercampur rata.
• Masukkan adonan di loyang ± 20X30 cm yang sudah diminyaki. Taburi dengan sisa keju serut. Panggang selama 30-35 menit (sampai kuning kecokelatan).
• * Untuk cara pembuatan spätzle-nya sendiri lihat di resep: Spaetzle Casserole with Cheese

Ingredients

• 600 gr Egg Spaetzle *, 2 tbsp Olive oil, 2 tsp Salt
• 400 gr ground Meat, 300 gr Champignon-sliced
• 200 ml Crème Fraiche 10%, 1 tsp ground Nutmeg
• 3 tbsp mixed Herbs, 1½ tsp ground Black pepper
• 2 Garlic cloves-minced, 200 gr shredded Cheese
• 1 Onion & ½ Leek-sliced, 1 tsp Paprika powder
• 1½ tbsp Corn starch+100 ml Water-combine
• 3 tbsp Butter

Directions

• Preheat the oven to 180° C. Sauté onion with butter. Add in mushrooms; stir until it's cooked. Remove from the heat & set it aside.
• Sauté the meat with olive oil, 1 tsp salt & 1 tsp pepper. Keep on stirring until it's cooked. Stir in leeks; cook for awhile. Remove from the heat; combine it well with sautéed onion-mushrooms & spaetzle. Set it aside
• Mix crème fraiche, mixed herbs & corn starch mixture. Pour it onto the spaetzle mix. Stir in 150 gr shredded cheese, ½ tsp pepper, 1 tsp of each nutmeg, salt & paprika powder.
• Transfer the batter into a greased ~ 20X30 cm baking dish. Sprinkle with the rest of shredded cheese. Bake for 30-35 minutes (until golden brown).
• * On how to make the Spätzle itself, see also: Spaetzle Casserole with Cheese recipe

Pangsit Goreng/Rebus (Fried/Boiled Wonton)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Isi Pangsit:

• 75 gr Udang & 125 gr Ayam-cincang, 1 st Kecap ikan
• ½ st Lada, 1 sm Bawang goreng-haluskan, 1 st Garam
• 1 sm Minyak wijen, 1 Daun bawang-iris, 1 Telur
• 2 Bawang putih-haluskan, 1 cm Jahe-cincang
• 1 st Kecap asin, 2 sm Tepung tapioka

Kulit Pangsit:

• 100 ml Air, 250 gr Terigu, 1 Kuning telur
• 50 gr Margarin-lelehkan, ½ st Garam

Bahan lain:

• Terigu-taburan, 1 Putih telur, Minyak

Cara membuat

• Kulit: Campur semua bahan, uleni hingga kalis. Gilas adonan di atas talenan bertabur sedikit terigu hingga pipih, potong2 seukuran 15X15 cm.
• Isi : Tumis bawang putih & jahe. Masukkan ayam+udang, masak hingga matang. Angkat lalu aduk rata dengan semua bahan isi. Letakkan 1 st adonan isi ± 3 cm dari salah satu ujung kulit pangsit, lipat ujungnya hingga menutupi adonan isi, rekatkan sisi ujungnya dengan putih telur, bentuk sesuai selera.Taburi dengan sedikit terigu.
• Rebus pangsit hingga matang atau goreng hingga kecokelatan, balik2 seperlunya. Sisa kulit dapat digoreng tanpa isi (jadi kerupuk pangsit).
• Pangsit goreng enak dimakan dengan mie ayam, bakwan malang, lo mie ataupun dimakan sebagai camilan. Pangsit rebus dihidangkan sebagai soup pangsit atau juga dimakan dengan mie ayam maupun bakwan malang.
• Pangsit mentah dapat disimpan di freezer dengan terbungkus rapat selama ± 2 bulan. Anda juga dapat menyimpan sisa pangsit goreng di dalam box, lalu dipanaskan di oven 200º C selama 15 menit sebelum dihidangkan.
• Klik pada link untuk resep2 membuat: Mie Ayam Bakso & Pangsit; Lo Mie; Bakwan Malang

Ingredients
Filling ingredients:

• 75 gr ground Shrimp & 125 gr ground Chicken
• 1 Green onion-sliced, 1 tbsp Fried onion-grind
• 1 tbsp Sesame oil, 1 tsp Fish sauce, ½ tsp Pepper
• 2 Garlic clove-grind, 1 cm Ginger-minced, 1 Egg
• 2 tbsp Tapioca flour, 1 tsp Salt, 1 tsp Soy sauce

Wrapper ingredients:

• 250 gr Flour, 1 Egg yolk, 50 gr Margarine-melted
• 100 ml Water, ½ tsp Salt

Other ingredients:

• 1 Egg white, Flour-extra, frying Oil

Directions

• Wrapper: Combine all wrapper ingredients; knead the dough well. Turn the dough out onto a lightly floured surface; roll out until very thin. Cut into 15 cm squares.
• Filling: Sauté garlic & ginger; stir in the chicken & shrimp until all are cooked. Remove from heat; combine with other filling ingredients well. Spoon 1 tsp filling onto ~ 3 cm from one corner of the wrapper; fold the corner to cover filling; smear the edges with egg white to stick them together. Form it as you desired. Sprinkle with a little bit flour.
• Boil wonton in boiling water until cooked or you can fry it in hot oil until golden brown. Turning as necessary to ensure that both sides are golden brown. If there is some rest of the wrapper, you can just frying it without the filling too (making it into wonton crackers).
• Serve fried wonton with noodles & sautéed chicken-mushrooms, mixed dumplings soup à la Malang, Braised Noodles in Thick Broth or it can be serve as a snack. Serve boiled wonton as wonton soup, serve it with noodles & sautéed chicken, or serve it with mixed dumplings soup à la Malang.
• Well wrapped raw wonton stores for ~ 2 months in the freezer. If there are some rests, you could also store fried wonton in a container & then heat them up later on in the oven at 200º C for ~ 15 min.
• Click on the links to see the recipes of: Noodles with Meatballs, Wonton & Sauteed Chicken; Braised Noodles in Thick Broth; Mixed Dumplings Soup à la Malang.

Ayam Kodok (Frog Chicken-Roast Deboned Chicken Stuffed with Ground Meat & Eggs)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 (1,2 kg) Ayam utuh berkulit bagus, 300 gr Daging cincang
• 4 Telur-2 direbus, 4 Roti tawar, 1½ Bawang bombay-cincang
• 300 ml Kaldu, 300 ml Susu evapororated/Krim, 2 sm Mentega
• 3 sm Margarin, 1 st Lada hitam butir, 3 sm Peterseli cincang
• 1 sm Madu, 2 st Gula, 3 sm Kecap manis, ½ st Paprika bubuk
• ½ st Kaldu bubuk, 3½ st Garam, 1 sm Terigu, 2 st Pala bubuk
• ½ kg Kentang-potong2, 1 sm Kecap asin, 3¼ st Lada bubuk
• 5 Bawang merah & 2 Bawang putih-iris halus & goreng
• 2 Wortel & 10 gr Buncis-potong2

Cara membuat

• Klrkan daging+tulang ayam dari kulit (usahakan kulit tetap utuh). Cincang 450 gr dagingnya lalu campur dng daging cincang. Rendam roti di air lalu peras.
• Tumbuk kasar bawang mrh & pth goreng, campur dng 2 sm peterseli, kaldu bbk, 1 st gula, 2 st garam, 1 st pala, 2 telur, 1½ st lada, 200 ml susu, roti & daging. Isi adonan dibag. paha & sayap kantung kulit. Jahit bagian bwh/brutu. Isi adonan di sisi bawah, beri 1 telur rbs diantara paha. Isi adonan lagi, beri 1 tlr rbs di bag.dada. Isi adonan samp. penuh (btk spt ayam utuh). Jahit leher & bagian lain yg sobek. Tusuk2 kulit di bbrp bagian.
• Pnskan oven 180° C. Kukus ayam 30 mnt. Campur 1 sm margarin, madu, ¼ st pala, 1 sm kcp mns, ½ st lada & paprika bubuk. Oles kulit dng campuran ini. Panggang 20 mnt. Balik posisi ayam perlahan, olesi bumbu, panggang 20-25 mnt. (Dapat jg tanpa dikukus, oles ayam dng bumbu lalu panggang 1 jam). Buka jahitan benang.
• Saus: Aduk terigu dng 100 ml susu, sisihkan. Tumis 1 bombay dng mentega. Beri kaldu, 1 st grm, kcp asin, 2 sm kcp mns, 1 st lada, ½ st pala, 1 st gula, lada htm, didihkan. Mskkan lrtan terigu, aduk hingga mengental, beri 1 sm Peterseli, aduk rata. Angkat.
• Goreng kentang, sisihkan. Tumis ½ bombay dng 2 sm margarin, mskkan wortel, buncis, ½ st garam, ¼ st lada, ¼ st pala, aduk. Sajikan ayam dng saus, kentang goreng & sayuran.

• Untuk membuat roti tawar sendiri, klik di link ini Roti Tawar (White Bread)

Ingredients

• 1 (1,2 kg) whole Chicken with a good skin, 300 gr ground Beef/Pork
• 4 Eggs, 4 pieces Toast bread, 2 tbsp Butter, 3 tbsp chopped Parsley
• 3 tbsp Sweet soy sauce, 1½ Onions-chopped, 1 tbsp Salty soy sauce
• 300 ml Broth, 300 ml Evaporated milk/Cream, 2 tsp ground Nutmeg
• 5 Shallots & 2 Garlic cloves-thinly sliced & fried, 3 tbsp Margarine
• ½ tsp Broth powder, 1 tsp Black peppercorns, 3¼ tsp ground Pepper
• 2 Carrots & 10 gr Beans-sliced, ½ kg Potatoes-sliced, 2 tsp Sugar
• 1 tbsp Honey, 3½ tsp Salt, 1 tbsp Flour, ½ tsp Paprika powder

Directions

• Boil 2 eggs; peel & then set it aside. Remove chicken flesh & bone from the skin (debone the chicken-kept intact the skin-make a sac from the skin). Grind 450 gr of the chicken flesh & then mix it with ground meat. Soak toast in water until tender & then squeeze. 
• Roughly grind fried shallots & garlic; combine it with 2 tbsp parsley, broth pwd, 1 tsp sugar, 2 tsp salt, 1 tsp nutmeg, 2 uncooked eggs, 1½ tsp pepper, 200 ml cream/milk, bread & ground meat. Fill the batter into thighs & wings part of the skin sac. Stitch up the rump & lower part of the chicken. Fill batter into the lower part; put 1 boiled egg between the thighs. Fill up with batter; put 1 boiled egg in the center of breast part. Fill with batter again until the sac is full (reform the chicken as it is before). Stitch up the cervical section & other part which the skin is broken; make sure the stuffing mixture will not leak out. Using a needle, punch the chicken skin in several places.
• Preheat oven to 180° C. Steam chicken for 30 min. Mix 1 tbsp margarine, honey, ¼ tsp nutmeg, 1 tbsp sweet soy sauce, ½ tsp pepper & paprika pwd. Smear the chicken with the margarine mixture. Roast it for 20 minutes. Gently turn the chicken over, smear with the mixture, roast again for 20-25 minutes. (You could also just smear it with the mixture & then roast the chicken for 1 hour without steaming it first). Remove all of the stitches.
• Sauce: Mix flour with 100 ml milk/cream, set it aside. Sauté 1 onion with butter. Pour in the broth; season with 1 tsp salt, soy sauce, 2 tbsp sweet soy sauce, 1 tsp pepper, ½ tsp nutmeg, 1 tsp sugar & black peppercorns. Bring it to a simmer; pour in flour mixture; whisk constantly until the sauce slightly thickens. Add 1 tbsp parsley; stir well. Remove from heat.
• Fry the potatoes; set it aside. Sauté ½ onion with 2 tbsp margarine; put in carrots, beans, ½ tsp salt, ¼ tsp pepper, ¼ tsp nutmeg; stir well. Serve the chicken with gravy, fried potatoes & vegetables.
• To make a homemade white bread, please click on this link Roti Tawar (White Bread)