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

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

Bahan

• 200 gr Daging cincang *, 1 Daun bawang-iris
• 150 gr Kapri-potong jadi 2, 3 gr Jahe-parut
• 30 gr Bawang bombay-iris, 1 st Gula merah
• 1 st Cabai bubuk, 2 Bawang putih-haluskan
• 2 st Minyak wijen, ½ st Lada bubuk, Garam
• ¼ st Pala bubuk, 1 sm Saus soya, Minyak
• 2 sm Saus tiram, 1 sm Wijen-sangrai

Cara membuat

• Panaskan wajan. Tumis bawang putih, bombay & jahe dng minyak hingga harum. Masukkan daging, minyak wijen, gula merah, bumbu2 & saus2. Masak hingga daging matang.
• Beri kapri & daun bawang, masak sebentar saja agar kapri tidak layu. Angkat lalu taburi wijen
• * Dapat diganti dengan tahu. Potong tahu bentuk dadu kecil2 dulu lalu digoreng kering sebelum digunakan.

Ingredients

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

Directions

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

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

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

 

Bahan

• 375 gr Mie telur, 100 gr Bawang bombay-iris, 1 Wortel-iris
• 500 gr Daging has dalam-iris tipis panjang, 1 sm Saus hoisin
• 2 Cabai merah & 1 Cabai hijau-iris serong, 1 sm Saus tiram
• 1 tangkai Daun ketumbar/Peterseli-cincang, 2 sm Minyak
• 1 st Jintan sangrai, 10 Kapri-potong

Campuran untuk mie (untuk tiap mangkuk):

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

Perendam daging:

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

 

Cara membuat

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

 

Ingredients

• 375 gr Egg noodle, 100 gr Onion-sliced, 1 tbsp Oyster sauce
• 500 gr Beef tenderloin-slice into thin strips, 1 Carrot-sliced
• 2 Red chilies & 1 Green chilies-sliced, 1 tsp toasted Cumin
• 1 sprig Coriander/Parsley leaves-chopped, 2 tbsp frying Oil
• 10 Snow peas-trimmed, 1 tbsp Hoisin sauce

Mixture for the noodle (for each bowl):

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

Marinade ingredients:

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

 

Directions

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

Southern Spicy Fried Chicken

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

Bahan

• 1 Ayam-potong2, 175 gr Terigu self-rising, 1 st Paprika bubuk
• 1 Bawang putih besar+3 Bawang merah-haluskan, ½ Jeruk nipis
• 1 st Bawang putih bubuk, 2 sm Saus cabai, Lada hitam bubuk
• 500 ml Minyak+2 sm Mentega, 50 ml Air, 2 st Cabai bubuk
• 1 st Bawang bombay bubuk, 2 Telur, Garam
• 3 lembar 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 Onion powder, ½ Lime
• 175 gr self-rising Flour, 3 Shallots+1 Garlic clove-grind, Salt
• 500 ml frying Oil+2 tbsp Butter, 2 Eggs, Black pepper powder
• 1 tsp Paprika powder, 2 tsp Chili flakes, 1 tsp Garlic powder
• 2 tbsp Chili sauce, 50 ml Water, 3 slices Ham/Bacon (optional)

Directions

• Make shallow slashes on the thickest part of the chicken 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 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 (the English version is below the recipe written in Indonesian)

Bahan

• 1¼ liter Kaldu ayam, 2 Sereh-geprek, 2 Daun salam
• 25 gr Gula merah, 2 Cabai-iris2, 4 Daun jeruk
• 300 gr Tetelan/Ayam-potong, Garam, Minyak
• 500 gr Pepaya muda*-potong2, 1 st Lada bubuk
• Bawang goreng, Daun kemangi/mint (optional)

Bumbu halus:

• 45 gr Bawang merah, 15 gr Bawang putih, 5 Kemiri
• 4 gr Kunyit, 6 gr Kencur, ½ st Terasi (opsional)
• 12 gr Lengkuas,3 Cabai keriting, 1 st Ketumbar

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, Salt
• 2 Chilies-sliced, 4 Kaffir lime leaves, frying Oil
• 300 gr Chicken/flanks meat-cut, 2 Bay leaves
• 25 gr Palm sugar, 500 gr unripe Papaya *-cut
• 1 tsp ground Pepper, fried Shallots
• Mint/Lemon basil leaves (optional)

Grind into a paste:

• 45 gr Shallots, 12 gr Galangal, 15 gr Garlic
• 6 gr Lesser galangal, 3 Cayenne peppers
• 1 tsp Coriander, 4 gr Turmeric
• 5 Candlenuts, ½ tsp Shrimp paste (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 (around 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

Nasi Ulam (Herbs & Rice Salad)

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

Bahan

• 400 gr Beras, 150 ml Santan kental, Garam
• 2 Kacang panjang & 4 Bawang merah-iris halus
• 2 Daun pandan, 2 Daun salam, Air secukupnya
• 1 st Lada hitam-gerus, 2 sm Minyak sayur
• 2 sm Bawang goreng, 1 Jeruk limau kesturi
• 50 gr Ikan asin-goreng & suwir (opsional)

Kerisik kelapa-kacang:

• 1 sm Kedelai-goreng, 2½ cm Kunyit-cincang
• 1 sm Kacang tanah-sangrai, 4 sm Kelapa parut
• 1 sm Ebi goreng (opsional)

Haluskan Bumbu:

• 2 cm Jahe & 2 cm Lengkuas-cincang
• 1 Sereh (bagian putihnya saja)-iris2
• 1 Bawang putih, 1 Cabai hijau-buang biji

Herba-Daun2an segar *:

• 2 tangkai Daun laksa/kesum, 1 Daun jahe
• 1 Daun kunyit, 1 tangkai Daun Salam koja
• 1 tangkai Daun basil eropa, 1 Daun kencur
• 1 genggam Daun sirih tanah, 15 Daun mint
• 1 Sereh (putihnya), 2 tangkai Peterseli
• 5 Daun jeruk, 1 genggam Daun lokio
• 15 Daun kemangi, 1 Daun lengkuas
• 1 Bunga kecombrang-suwir2 kecil
• 1 tangkai kecil Daun rosemary
• 1 tangkai Daun ketumbar

Sambal terasi:

• 3 Cabai keriting, 5 Cabai merah, 1 Bawang putih
• 2 Jeruk purut, ½ sm Gula jawa, 1 st Terasi bakar
• 2 Bawang merah, Garam, Minyak

Cara membuat

• Kerisik kelapa-kacang: Sangrai kelapa parut & kunyit dengan api sedang sampai kuning kecokelatan. Tumbuk/haluskan kelapa tersebut bersama dengan kacang sangrai, kedelai goreng & ebi. Sisihkan.
• Tumis bumbu halus dengan minyak sayur sampai harum, sisihkan. Masak nasi dengan daun pandan, salam, garam, bumbu halus, santan & air secukupnya sampai matang. Aduk2 lalu beri lada hitam & aduk rata. Buang daun pandan & salamnya. Biarkan nasi hingga mencapai suhu ruang.
• Iris halus/cincang semua daun2an herba lalu tambahkan bawang merah iris, kacang panjang & ikan asin. Aduk rata nasi dengan campuran tersebut, lalu 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 tersebut bersama dengan terasi, gula jawa & garam. Kucuri air jeruk purut, aduk rata.
• Sajikan nasi ulam dengan sambal terasi dan juga bersama hidangan2 lain seperti (klik pada link di bawah untuk resep2nya):

Perkedel jagung , Bakwan sayuran , Perkedel kentang daging,

Tahu goreng tepung , Tempe goreng tepung , Kering Tempe, Kering kentang,  

Balado Teri Petai, Teri Goreng Sambal Hijau , Udang masak madu jahe , Sate udang,

Rendang ayam , Ayam bakar padang , Ayam goreng bumbu lengkuas,

Ayam Panggang Jawa , Kalio Ayam , Rendang Sapi , Gulai Daging Padang , 

Dendeng balado , Dendeng batokok , Empal sapi jawa 

• Usahakan utk menggunakan herba daerah tropis sebanyak mungkin dengan komposisi seimbang. Bagi yang tidak tinggal di Asia & susah mendapatkan herba asia, minimal usahakan untuk menggunakan herba ini: daun mint, daun ketumbar, daun basil eropa, kemangi, daun lokio, daun rosemary, peterseli, sereh & daun jeruk. Jika tdk ada daun jeruk, dapat juga diganti dengan parutan halus dari kulit luar jeruk nipis.

Ingredients

• 400 gr white Rice, 2 tbsp Vegetable oil, Water
• 150 ml thick Coconut milk, 2 Bay leaves, Salt
• 1 Calamansi lime, 2 tbsp fried Shallots
• 2 Pandan leaves, 1 tsp Black pepper-grind
• 4 Shallots & 2 Long beans-thinly sliced
• 50 gr salted Fish-fried & flaked (optional)

Toasted coconut paste/Kerisik:

• 1 tbsp fried Soy beans, 2½ cm Turmeric-chopped
• 1 tbsp toasted Peanuts, 4 tbsp grated Coconut
• 1 tbsp fried dried Shrimps (optional)

Grind spices into a paste:

• 2 cm Ginger & 2 cm Galangal-chopped
• 1 Lemongrass (white part only)-sliced
• 1 Garlic clove, 1 seeded green chili

Fresh Herbs *:

• 1 sprig Coriander leaves, 1 handful Chives
• 2 sprigs Coriander leaves, 1 sprig Basil leaves
• 1 Turmeric leaf, 1 Galangal leaf, 1 Ginger leaf
• 15 Lemon basil leaves, 1 Lesser galangal leaf
• 1 small sprig Rosemary, 1 sprig Curry leaves
• 1 handful Wild betel nut leaves, 15 Mint leaves
• 5 Kaffir lime leaves, 2 sprigs Parsley
• 1 Torch ginger bud-shredded thinly
• 1 Lemongrass (white part only)

Fried shrimp paste sambal:

• 5 Red chilies, ½ tbsp Palm sugar, 1 Garlic clove
• 1 tsp roasted Shrimp paste, 2 Shallots, Salt
• 3 Cayenne peppers, 2 Kaffir lime, frying Oil

Directions

• Toasted coconut paste: Toast grated coconut & turmeric over medium heat until golden brown. Grind/pound toasted coconut together with toasted peanuts, fried soy beans & fried dried shrimps; set it aside.
• Sauté spices paste with vegetable oil until fragrant; set it aside. Cook rice with pandan leaves, bay leaves, salt, sautéed spices paste, coconut milk & enough water. Fluff it up; add in black pepper & mix well. Discard pandan & bay leaves. Let the rice cool down to room temperature.
• Thinly sliced/chopped all herbs & then mix them together with sliced shallots, long beans & flaked fish. Combine this mixture with the rice; then pour in calamansi lime juice. Check the taste, add some salt if it's necessary. Toss in toasted coconut paste & fried shallots.
• Fried shrimp paste sambal: Fry chilies, shallots & garlic until it wilts; 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 and with any of the following side dishes (click on the links below for the recipe):

Corn fritters , Vegetable fritters , Potato & meat frikadeller,

Flour coating fried tofu , Flour coating fried tempeh, Javanese bruised fried meat, 

Sweet & Spicy Deep Fried Tempeh , Sweet & spicy fried potato chips/sticks, 

Fried Anchovy in Green Chili Paste, Fried Anchovy & Stinky Beans in Chili Paste, 

Honey & ginger prawn, Prawn satay , Indonesian dried chicken curry, 

Minangese grilled chicken,  Javanese Roast Chicken , Galangal fried chicken, 

Chicken in Spicy Coconut Gravy , Rendang Sapi (Indonesian Dried Beef Curry), 

Beef Curry ala Padang,  Dried beef with chili paste, Dried beef with green chili paste

• Try to get the tropical herbs as many as possible & keep a balance. For those who's not living in Asia & it's difficult to find some asian herbs, 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, with some personal modification. Thank you dear Azlin..:)

Kue Klepon (Glutinous Rice Balls with Coconut Sugar)

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

Bahan

• 250 gr Tepung ketan putih, 2 sm Minyak, ½ st Ekstrak pandan
• 125 ml Santan kental, 8 gr Pandan-iris2 besar, 110 ml Air
• 100 gr Gula jawa-sisir, 1 st Garam
• 1 Daun pandan+Air secukupnya

Pelapis:

• 120 gr Kelapa parut, ½ 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

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

Coating:

• 120 gr grated Coconut, 1 Pandan leaf, ½ tsp Salt

Directions

• Coating: Combine grated coconut with salt. Add in 1 pandan leaf. Steam for ~ 10 minutes. Set it 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 ~ 28-30 balls).
• Boil enough water & 1 pandan leaf in a deep pot. Drop some balls into 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 it evenly. 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 melted coconut sugar will burst & dirt your shirt/fingers. So put the whole ball into your mouth & then bite it slowly.