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

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

Bahan

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

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

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 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.

Bika Ambon Tanpa Ragi (Simple Medan Style Honeycomb Cake)

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

Bahan

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

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

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 down completely. Discard lemongrass & all leaves. Meanwhile, preheat the oven & a nonstick 22 cm tube/bundt baking pan to 175° C. Position oven rack at the second 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 down completely.

Ayam Lapis Crispy Isi Keju (Cheese Stuffed Chicken Schnitzel)

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

Bahan

• 500 gr Dada ayam tanpa kulit, 1 st Daun rosemary
• 5 sm Terigu, 7 sm Tepung panko/panir, Lada bubuk
• Keju Cheddar/Mozzarella, 1 st Bawang putih bubuk
• 1 Telur+1 sm Susu-kocok, ½ st Cabai bubuk, Minyak
• 1 sm Keju parmesan parut+ekstra utk taburan
• 1 sm Peterseli cincang+ekstra utk taburan

Bahan perendam: Campur rata

• 1 st Daun thyme, 250 ml Krim, Lada bubuk & Garam
• ½ st Bawang putih bubuk, ½ st Ketumbar bubuk

Saus Krim Jamur:

• 4 Jamur champignon-iris, 150 ml Air, 50 gr Mentega
• Sisa bahan perendam, 1½ sm Terigu

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.
• Potong keju membentuk 4 balok berukuran ± 5X1 cm. Keluarkan ayam dari bahan 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 rata. Kecilkan 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 Pesto, Kentang Ongklok, Hash Brown Dadu Masak Lemak Bebek, Roasted Potato Slices with Bacon 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 skinless whole Chicken breast, 1 tsp Rosemary
• 7 tbsp Panko/breadcrumbs, ground Pepper, frying Oil
• Cheddar/Mozzarella cheese, 1 Egg+1 tbsp Milk-beat
• ½ tsp Chili flakes, 5 tbsp Flour, 1 tsp Garlic powder
• 1 tbsp grated Parmesan+extra for sprinkle
• 1 tbsp chopped Parsley+extra for sprinkle

Marinade ingredients: Combine all well

• ½ tsp Garlic powder, 250 ml Cream, ground Pepper
• 1 tsp Thyme, ½ tsp ground Coriander, Salt

Mushroom cream sauce:

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

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.
• Cut the cheese into 4-5x1 cm sticks. Take the chicken out of the marinade. Insert 1 cheese stick 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 low. Pour 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 Tortelloni, Steamed potatoes with Garlic Butter, Duck Fat Diced Hash Brown, Roasted Potato Slices with Bacon 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.

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

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

Bahan

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

Cara membuat

• Tumis bawang merah, bawang putih & cabai sampai layu. Beri lengkuas, daun salam, lada, saus & kecap2, masak hingga wangi. Masukkan sayuran & tahu, aduk hingga tercampur rata dengan 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 & 1 Tomato-sliced 
• 200 gr Tofu-fried & sliced, ½ tbsp Fish sauce
• 4 Shallots & 2 Red chilies-sliced, frying Oil
• 2 cm Galangal-bruised, 50 gr Carrot-sliced
• 2 Garlic cloves-minced, ½ tsp ground Pepper
• 2 tbsp Sweet soy sauce, ½ tbsp Oyster sauce
• 1 tsp Broth powder, ½ tbsp Salty soy sauce
• 2 Bay leaves, 100 ml Water, Salt

Directions

• Sauté shallots, garlic & chili until it wilt. Add in galangal, bay leaves, pepper & sauces; cook until fragrant. Put in vegetables & tofu; stir until it combine well with the seasoning.
• Pour in 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 (the English version is below the recipe written in Indonesian)

Bahan

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

Haluskan:

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

Cara membuat

• Potong2 daging melebar dengan 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. Masukkan daging, masak sampai berubah warna. Angkat & sisihkan
• Tumis bawang merah & putih hingga wangi & layu dengan sisa mentega di pan. Beri air, kecap & semua bumbu. Masak sampai mendidih sambil sesekali diaduk. Masukkan daging & campuran telur sisa merendam daging. Aduk, masak di api kecil hingga daging empuk & kuah mengental. Tambah air panas secukupnya bila daging belum empuk & air tinggal sedikit. Masukkan tomat, masak sebentar. Cicipi, beri garam atau bumbu lain jika perlu. Hidangkan & taburi dengan bawang goreng.

Ingredients

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

Grind into a paste:

• 2 Garlic cloves, 3 Candlenuts, 1 tsp Pepper, 1 tsp Salt

Directions

• Slice beef widely into ~ 1 cm thickness. Pound beef until it's rather wide & thinner. Mix egg with spices paste; marinate the beef in egg mixture. Cover & refrigerate for ~ 30 minutes. Heat butter in a non-stick pan. Put in beef & cook until the color has change. Remove beef from the pan & set it aside.
• Sauté shallots & garlic until it's fragrant & wilt 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 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 (the English version is below the recipe written in Indonesian)

Bahan

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

Haluskan:

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

Cara membuat

• Potong2 daging melebar dengan ketebalan ± 1 cm. Pukul2 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 dengan nasi hangat beserta lauk lain seperti: Urap Sayuran, Oseng2 Buncis Tahu, Tumis Kacang Panjang & Tempe, Sambal Goreng Kentang & Hati atau Sambal Goreng Kentang & Udang serta sambal (Klik pada link untuk melihat resep2nya).

Ingredients

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

Grind into a paste:

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

Directions

• Slice the meat widely into ~ 1 cm thickness. Pound the meat until it's rather wide & thinner.
• 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 & other side dish such as; Vegetable Salad with Grated Coconut; Sautéed Long Beans & Tempeh; Green Beans& Tofu Stir-Fry; Spicy Fried Potato & Liver or Spicy Fried Potatoes & Shrimps and chili paste/sambal (Click on the links for the recipe).