Bubur Manado Tinutuan (Manadonese Vegetables Congee)

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

Bahan

• 100 gr Beras, 1½ liter Air (Kaldu), 5 Daun jeruk
• 200 gr Labu kuning-potong dadu, 2 Sereh-geprek
• 200 gr Ubi kuning/Singkong-potong dadu, Minyak
• 20 gr Bawang putih-cincang, 50 gr Daun kemangi
• 100 gr Daun bayam, 1 st Lada bubuk, 1 st Gula
• 3 Daun bawang ukuran kecil, 1 cm Jahe-geprek
• 1 bh Jagung manis-pipil, 1 Daun kunyit
• 100 gr Daun kangkung, 1 sm Garam
• 50 gr Daun gedi (optional)

Pelengkap:

• Ikan asin goreng, Perkedel jagung (klik pada link untuk resepnya)
• Tahu goreng, Sambal Roa/sambal terasi/Dabu2

 

Cara membuat

• Cuci & tiriskan beras, sisihkan. Iris2 lalu goreng bagian putih & batang dari daun bawang dengan sedikit minyak panas di api sedang sampai mulai kecokelatan. Masukkan bawang putih & goreng hingga kuning lalu angkat. Iris2 juga bagian yang hijau tua dari daun bawang lalu aduk dengan yang sudah digoreng. Sisihkan.
• Masak air/kaldu, daun kunyit, daun jeruk, sereh & jahe di panci sampai air mendidih. Masukkan beras, masak hingga beras setengah matang. Aduk sesekali agar beras tidak lengket di dasar panci. Masukkan secara bertahap singkong/ubi kuning, jagung & sebagian labu kuning. Teruskan memasak di atas api sedang hingga ubi & labu lunak & agak hancur.
• Tambahkan sisa labu kuning, daun bawang & bawang putih. Bumbui dengan garam, lada & gula lalu aduk rata. Setelah labu kuning lunak, beri daun gedi, kangkung & bayam. Masak hingga sayuran layu saja. Cicipi rasa & koreksi bumbu bila perlu. Matikan api lalu aduk masuk daun kemangi.
• Tuang bubur ke mangkuk2 saji. Sajikan dengan ikan asin, tahu, Perkedel jagung & sambal.

 

Ingredients

• 100 gr raw Rice, 1½ lt Water/Stock, 3 Scallions
• 200 gr Sweet potato/Cassava-diced, 1 tbsp Salt
• 5 Kaffir lime leaves, 50 gr Lemon basil leaves
• 20 gr Garlic-minced, 1 tsp ground Pepper, Oil
• 200 gr Pumpkin-diced, 1 Sweet corn-shaved
• 2 stalks Lemongrass & 1 cm Ginger-bruised
• 100 gr Spinach leaves, 1 Turmeric leaf
• 100 gr Water spinach leaves, 1 tsp Sugar
• 50 gr edible Hibiscus leaves (optional)

Complements:

• Fried tofu & Salted fish, Corn fritters (click on the link for the recipe)
• Halfbeak sambal/shrimp paste sambal/Dabu2 sambal (almost similar to salsa)

 

Instructions

• Rinse & then drain rice; set it aside. Slice the white & light green parts of scallions & then fry it in a bit hot oil over medium heat until the color brownish. Add in chopped garlic & fry until golden; remove from the heat. Slice the dark green parts of scallion & then mix it with fried scallions & garlic. Set it aside.
• In a pot, boil water/stock with turmeric leaf, kaffir lime leaves, lemongrass & ginger. Bring it to a boil. Put in the rice; simmer gently until it is half cooked. Stirring it occasionally to prevent from sticking to the pot base. Gradually add in cassava/sweet potato, corn & half of the pumpkin. Let it simmer over medium heat until the potato & pumpkin is tender & mushy.
• Add in the rest of pumpkin, scallion & garlic. Stir in salt, pepper & sugar. After the pumpkin tender, add in edible hibiscus, spinach & water spinach leaves. Cook just until the vegetables wilt. Taste & add more spices if it’s necessary. Turn off the heat & stir in lemon basil leaves.
• Ladle the congee into serving bowls. Serve it with salty fish, tofu, Corn fritters & the sambal.

Soup Krim Tomat (Creamy Tomato Soup)

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

Bahan (Untuk 2-3 porsi)

• 500 gr Tomat ranum, 1 Bawang putih-cacah
• 20 gr Bawang merah/Bawang bombay-cincang
• ½ st Basil kering & ¼ st Oregano kering
• 100 ml Kaldu ayam+100 ml Krim/Susu
• 1 sm Minyak, 1-1½ st Terigu+2 sm Air
• 1½ sm Mentega, Garam, Lada bubuk
• sejumput Cabai bubuk (opsional)

Toping: opsional

• Daun Basil/Dill/Thyme/Peterseli segar-iris2
• potongan Roti kering/Roti panggang/Baguette
• Keju serut, Saus Adobo/Saus Salsa/Pesto

 

Cara membuat

• Potong tomat menjadi 4 atau 8 (tergantung besarnya). Minyaki sedikit wajan datar. Nyalakan kompor di sedang-besar lalu letakkan irisan tomat di wajan dalam 1 lapisan. Masak selama 7-8 menit. untuk mengkaramelkan tomat. Beri bawang putih, cabai bubuk & herba2 kering. Masak & aduk sampai harum. Angkat lalu sisihkan.
• Lelehkan mentega di panci dengan api sedang-kecil. Tumis bawang merah/bombay sampai matang. Tuangi campuran kaldu & krim/susu, aduk rata lalu didihkan. Kecilkan api ke rendah lalu tuangi campuran terigu & air. Masak & aduk terus sampai cairan mengental. Masukkan potongan tomat & herba, aduk untuk menyatukan rasa dengan baik. Masak sampai tomat empuk. Matikan api.
• Dengan blender tongkat, proses soup sampai hancur & lembut (sesuai tekstur yang disukai). Bisa juga diproses dengan blender biasa, tetapi harus menunggu sampai soup sedikit mendingin. Setelah diproses, kembalikan soup ke panci. Nyalakan api kecil. Bumbui soup dng garam & lada. Aduk rata & masak soup selama 5-7 menit (jangan didihkan soup).
• Tuang soup ke mangkuk2 saji. Beri keju, herba atau saus adobo/salsa/pesto. Hidangkan dengan roti. Untuk membuat baguette atau roti tawar sendiri, silakan klik di link ini: Roti Baguette Tanpa Diuleni (No-Knead Baguette Bread), Roti Tawar (White Bread). Untuk membuat sendiri saus pestonya, silakan klik di link ini: Saus Pesto Daun Basil

 

Ingredients (For 2-3 portions)

• 500 gr ripe Tomatoes, 1½ tbsp Butter, Salt
• 20 gr Shallot/Onion-chopped, ground Pepper
• 1 Garlic clove-minced, ¼ tsp dried Oregano
• 100 ml Chicken broth+100 ml Cream/Milk
• 1 tbsp Oil, 1-1½ tsp Flour+2 tbsp Water
• ½ tsp dried Basil, pinch of Chilli flakes (optional)

Topping: optional

• fresh Basil/Dill/Thyme/Parsley-sliced
• Croutons/Toast bread/Baguette
• grated Cheese, Adobo sauce/fresh Salsa/Pesto

 

Instructions

• Cut tomatoes into quarters/eighths (depends on the size). Lightly oil a non stick skillet or flat griddle. Turn the heat to medium high & then lay tomato slices in a single layer; allow it to cook for 7-8 minutes. to caramelized the tomatoes. Add in garlic, chilli flakes & dried herbs. Cook & stir until fragrant. Remove from the heat & set it aside.
• In a pot, melt butter over medium-low heat. Sauté the onion/shallot until it’s cooked. Pour in broth-cream mixture; stir to combine & bring it to a boil. Reduce the heat to low, then stir in the flour-water mixture. Cook & stir continuously, allow the mixture to thicken. Add in tomato slices & herbs; stir to combine the favour. Allow the mixture to simmer until the tomato soften. Turn off the heat.
• Using an immersion blender, process the soup until it is smooth & creamy (up to your desired texture). You could also use a stand blender, but you have to wait until it’s cooling down a bit. After processing it, return the soup back into the pot. Turn on the heat to low. Season the soup with salt & pepper. Stir to combine it well & allow the soup to simmer for 5-7 min (don’t boil it).
• Ladle soup into serving bowls. Top with shredded cheese, fresh herbs or Adobo sauce/Salsa/Pesto. Serve it with bread. To make a home-made Baguette or white bread, please click on this link: Roti Baguette Tanpa Diuleni (No-Knead Baguette Bread), Roti Tawar (White Bread). To make a homemade pesto sauce, please click on the link: Basil Pesto Sauce

Soup Kacang Lentil à la Italy (Italian Lentil Soup)

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

Bahan

• 100 gr Kacang Lentil, 900 ml Kaldu sayuran/ayam
• 2 sm Olive oil, 30 gr Seledri batang-iris kecil2
• 60 gr Wortel-potong dadu, 180 gr Tomat-potong2
• ½ Bawang bombay-cincang, ¼ st Lada hitam bubuk
• 1 st Air jeruk nipis, 2 cm Jahe-cincang halus
• ¼ st Jintan, 2 Bawang putih-cincang halus
• ¼ st Oregano, 1 Daun salam, ¼ st Thyme
• 1 cup Daun kubis keriting/daun seledri iris kasar
• sejumput Cabai bubuk (opsional)
• Sosis Italy/Sosis sapi-iris2 (opsional)

Topping:

• Keju serut, Peterseli & Daun basil segar-cincang

 

Cara membuat

• Panaskan olive oil di panci dengan api sedang-besar. Tumis bawang bombay, wortel & seledri batang sampai bawang layu (6-7 menit). Beri bawang putih, jahe, salam, thyme & jintan. Aduk terus sampai harum.
• Masukkan kaldu, kacang lentil, tomat, oregano, lada hitam & sejumput cabai bubuk. Aduk rata. Didihkan lalu kecilkan api ke sedang-rendah. Tutup sebagian panci dengan penutupnya & masak terus sampai kacang lentil empuk & matang (20-30 menit). Aduk sesekali.
• Beri daun kubis/seledri, air jeruk nipis & sosis (jika memakai). Masak & aduk sampai daun empuk. Cicipi & tambahkan garam/lada jika perlu. Angkat dari api & buang daun salamnya.
• Tuang soup ke mangkuk saji. Taburi peterseli, basil & keju. Hidangkan hangat2 dengan roti panggang. Untuk membuat roti tawar sendiri, silakan klik di link ini Roti Tawar (White Bread)

 

Ingredients

• 100 gr Lentils, ¼ tsp dried Thyme, ¼ tsp Cumin
• 60 gr Carrot-diced, 30 gr Celery rib-small sliced
• ½ Onion-diced, 2 cm Ginger-minced, 1 Bay leaf
• ¼ tsp Oregano, 900 ml Vegetable/Chicken stock
• 1 tsp Lime juice, ¼ tsp ground Black pepper
• 2 tbsp Olive oil, 180 gr Tomato-small sliced
• 2 Garlic cloves-minced, Chilli flakes (optional)
• Italian Sausage/Sausage-sliced (optional)
• 1 cup roughly sliced Kale/Celery leaves

Toppings:

• shredded Cheese, fresh Parsley & Basil-chopped

 

Directions

• Heat olive oil in a pot over medium-high heat. Sautè onion, carrots & celery until the onion is translucent (6-7 minutes). Add in minced garlic, ginger, bay leaves, thyme & cumin. Stir it continuously until fragrant.
• Put in stock, lentils, tomatoes, oregano, black pepper & a pinch of chilli flakes; stir to combine. Bring it to a boil & then reduce the heat to medium-low. Partially cover the pot with the lid & let it simmer until the lentils tender & cooked through (20-30 minutes); stir it occasionally.
• Add in kale/celery, lime juice & sausages. Cook & stir until the kale soften. Taste & add more salt/pepper if needed. Remove from the heat & discard bay leaves.
• Ladle soup into serving bowls. Sprinkle with parsley, basil & cheese. Serve it warm with toast bread. To make a homemade white bread, please click on this link Roti Tawar (White Bread)

Adonan Pizza Termudah (Easiest Pizza Dough)

 

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

Bahan (2 Pizza-25 cm)

Adonan roti pizza:

• 300 gr Terigu protein tinggi*+ekstra, ¾ st Garam
• 1½ sm Olive oil+ekstra, 1 st Gula, 4 gr Ragi instan
• 200-220 ml Air hangat (50-55° C), Minyak

Topping:

• 2 sm Saus Pizza, Oregano, Basil (Bumbu Italy)
• 120 gr keju Mozzarella/Provolone/Cheddar serut
• bahan lain sesuai selera, misalnya: jamur, olive, pepperoni, bacon, baw. bombay, dll

 

Cara membuat

• Panaskan oven 220° C jika hendak memakai pan pizza pan atau 260° C jika menggunakan batu panggang. Anda juga hrs memanaskan batu panggangnya jika menggunakan. Taruh rak di bagian bawah oven. Bilas mangkuk untuk mencampur di air hangat, lalu keringkan.
• Masukkan semua bahan adonan kering di mangkuk hangat & aduk rata. Tuangi Olive oil. Secara bertahap tuang air hangat & aduk adonan sampai membentuk adonan yg padat (anda mungkin tidak perlu menggunakan air seluruhnya, tergantung tepung yg digunakan). Keruk semua sisi mangkuk, termsk dasarnya utk memastikan semua bahan tercampur rata. Uleni adonan dng stand mixer selama ± 2 mnt (atau pindahkan adonan ke atas permukaan kerja yg telah ditaburi terigu lalu uleni dng tangan selama ± 3 mnt), sampai adonan halus & tidak lengket lagi. Ulas tipis mangkuk dng minyak, bulatkan adonan lalu masukkan ke mangkuk. Tutupi dng plastik wrap & istirahatkan adonan ± 20 menit, dapat sampai 1 jam (dimasukkan ke kulkas dapat sampai 3 hari).
• Minyaki pan pizza dng olive oil tipis2. Langkah pilihan tambahan: Jika akan memakai pepperoni, bacon atau sosis sbg toping, atur bahan tsb di antara 2 tumpuk kertas penyerap cairan, letakkan di atas piring, tumpuk dng piring lain di atasnya lalu panaskan di microwave selama 30 detik. Utk bahan lain spt jamur, irisan bawang atau cabai, pnskan di microwave 1 mnt, utk mengurangi cairan & kelebihan lemak.
• Taburi permukaan kerja dng terigu, ltkkan adonan di atasnya lalu potong menjadi 2. Gilas setiap potongan menjadi lingkaran ukuran ± 15 cm. Regangkan adonan dng tangan, angkat & biarkan adonan menggantung ke bawah utk membantu meregangkannya. Letakkan adonan di pan pizza. Regangkan & tekan2 adonan ke arah tepian pan dng jari2 sehingga menutup seluruh permukaan pan dng rapi.
• Ulasi permukaan adonan dng saus pizza tipis saja. Taburi dng keju serut yg banyak lalu susun bahan topping sesuai selera. Taburi dng oregano, basil atau bumbu Italy. Jika memanggang dng pan pizza, panggang selama 15-25 mnt & jika menggunakan batu panggang, panggang pizza selama 7-10 menit.
• Catatan: * Dapat diganti dng terigu serbaguna, hanya saja kurangi sedikit jumlah airnya.

 

Ingredients (2 Pizza-25 cm)

Pizza dough:

• 300 gr Bread flour*+extra, 4 gr Instant yeast
• 1½ tbsp Olive oil+extra, 1 tsp Sugar, ¾ tsp Salt
• 200-220 ml warm Water (50-55° C), Oil

Toppings:

• 2 tbsp Pizza sauce, Oregano, Basil (Italian seasoning)
• 120 gr shredded Mozzarella/Provolone/Cheddar
• other ingredients that suits your fancy i.e.: mushroom, olives, pepperoni, bacon, onion, etc

 

Instructions

• Preheat the oven to 220° C if you’ll using a pizza pan or 260° C if using a pizza stone. You should also preheat the pizza stone if using it. Put the oven rack on the bottom shelf. Rinse a mixing bowl in warm water & then dry it.
• Place all dry ingredients into the warm bowl & stir to combine. Put in Olive oil. Gradually add in warm water & stir the dough until it forms a mass (you may not need all the water). Scrape all sides of the bowl, including the bottom, to make sure you’ll bring all dry flour in. Using a stand mixer, knead the dough for 2 min (or transfer the dough to a floured working surface & then with your hands, knead it for ~ 3 min), until smooth & not sticky any more. Lightly grease the bowl. Round the dough & then put it back into the bowl. Cover with plastic wrap & let it rest for ~ 20 minutes, up to 1 hour (refrigerate for up to 3 days).
• Thinly grease pizza pans with olive oil. Optional steps: If you’ll be using pepperoni, bacon or sausages as topping, arrange them between double layers of paper towels, put it between 2 plates, then microwave for 30 sec. For other toppings such as mushrooms, sliced onion or peppers, should be microwave for 1 minute, to reduce the moisture & excess fat.
• Lightly flour a working surface & put the dough there. Divide the dough into 2. Roll each dough into a ~ 15 cm circle. Stretch the dough by hand, pick it up & let the dough hang down to stretch. Put the dough in pizza pans. Stretch & press dough into the pan with your fingers until it cover all pan surface neatly.
• Spread a thin layer of pizza sauce evenly on the dough surface. Sprinkle a generous layer of shredded cheese & then arrange other toppings to your liking. Sprinkle with oregano, basil or Italian seasoning. If you’re using a pizza pan, bake for 15-25 min. & if you’re using a pizza stone, bake for 7-10 min.
• Note: * You could also use all purpose flour, just use a bit less water.