Nasi Pilaf Sayuran Dengan Dada Ayam Goreng à la Turki (Vegetable Rice Pilaf With Turkish Style Pan-Fried Chicken Breast)

 

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

Bahan

Bahan nasi Pilaf:

• 300 gr Beras bulir panjang/Basmati, ½ sm Garam
• 40 gr Mentega, 4 sm Minyak sayur, 1 Daun salam
• 1 st Jintan, 500-550 ml Kaldu ayam/-sayuran
• 1 st Kunyit bubuk*, ½ Bawang bombay-cincang
• 2 Bawang putih-cacah, ½ st Kayu manis bubuk
• 250 gr Sayuran (Jagung, Wortel, Buncis, dll)

Bahan ayam:

• 3 belahan Dada ayam, 6 sm Minyak sayur

Bahan perendam ayam: aduk semua hingga rata

• 1½ st Garam, 1 st Thyme, ¾ sm Air nipis
• 1 st Kunyit bubuk, ½ st Jintan bubuk
• 150 ml Susu, 1 st Cabai/Paprika asap bubuk
• 1 st Bawang putih bubuk, 1 st Lada bubuk

 

Cara membuat

• Lap ayam hingga kering. Iris tiap belahan dada ayam secara horizontal menjadi 2 belah dengan pisau tajam. Pastikan untuk menjaga posisi pisau tetap paralel terhadap talenan agar potongan fillet rata. Masukkan ke dalam mangkuk/kantung plastik lalu siram dengan bahan perendam ayam. Aduk hingga ayam tersaput rata dengan perendamnya. Tutup mangkuk atau rapatkan plastik & simpan di kulkas selama 1 jam.
• Sementara itu, masak nasi Pilaf. Panaskan minyak sayur di pan dalam dengan api sedang. Beri mentega & lelehkan. Tumis bawang bombay hingga layu. Beri beras, bawang putih & bumbu2. Masak & aduk diantaranya selama 3-4 menit. Tuangi kaldu. Aduk lalu tutup pan & masak. Setelah mendidih, aduk masuk sayuran (saya menggunakan jagung, bayam cincang, wortel & buncis). Tutup & kecilkan api ke paling kecil. Masak nasi hingga semua cairan terserap (20-25 menit). Cicipi nasi, jika masih agak mentah, tambahkan sedikit air & tutup lagi selama 5-10 menit (hingga nasi matang). Cicipi, matikan api & tutup pan selama 5-10 menit.
• Di pan/wajan, panaskan minyak sayur di atas api sedang. Keluarkan ayam dari saus perendam. Masak ayam di salah satu sisinya selama ± 4 menit (tergantung ketebalan ayam). Balik ayam & masak lagi selama 3-4 menit (sampai matang).
• Angkat dari pan & istirahatkan di piring saji selama 5 menit. Sajikan ayam dengan nasi Pilaf.

* Anda dapat mengganti kunyit bubuk dengan 0.625 gr Saffron (bumbu ini mahal ya). Giling saffron lalu campurkan dengan ½ cup air panas. Tuang ke pan dalam bersamaan dengan kaldu. Atau dapat juga tanpa menggunakan kunyit/saffron, nasi dibiarkan berwarna putih saja.

 

Ingredients

Rice Pilaf ingredients:

• 300 gr long grain Rice, 4 tbsp Vegetable oil
• 40 gr Butter, 500-550 ml Veggie/Chicken Broth
• 2 Garlic cloves-minced, ½ tbsp Salt, 1 Bay leaf
• 1 tsp ground Turmeric*, ½ an Onion-chopped
• 1 tsp Cumin, ½ tsp ground Cinnamon
• 250 gr Vegetables (Corn, Carrot, etc)

Chicken ingredients:

• 3 Chicken breast halves, 6 tbsp Vegetable oil

Chicken marinade: whisk to combine it well

• 1½ tsp Salt, 1 tsp Thyme, ¾ tbsp Lime juice
• 1 tsp Turmeric powder, ½ tsp ground Cumin
• 150 ml Milk, 1 tsp Cayenne/Smoked paprika
• 1 tsp Garlic powder, 1 tsp ground Pepper

 

Directions

• Pat the chicken breasts dry. With a sharp knife, cut each chicken breast horizontally into 2 fillets. Make sure to keep your knife parallel to the board to ensure the fillets are even. Put them in a bowl/plastic Zip-lock bag & then pour in the marinade. Toss until the chicken is evenly coated in the marinade. Cover the bowl/seal the plastic & refrigerate them for 1 hour.
• Meanwhile, cook the rice pilaf. Preheat vegetable oil in a deep skillet over medium heat. Add in butter & let it melt. Sauté the onion until it wilts. Put in the rice, garlic & other seasonings. Cook & stirring it in between for 3-4 minutes. Pour in the broth; stir to combine it well. Cover the skillet. After it starts to boil, stir in vegetables (I‘m using canned corn, chopped spinach, carrot & green beans). Cover & reduce the heat to the lowest. Cook until the liquid has all been absorbed (20-25 minutes). Taste the rice, if it‘s still a bit raw, you could add in some water & then cover; cook for 5-10 minutes (until the rice is tender). Taste, turn off the heat & cover it for 5-10 minutes.
• In a skillet, preheat the vegetable oil over medium heat. Remove chicken from the marinade. Cook the chicken on one side for ~ 4 minutes (depends on how thick your fillet is). Flip it over & cook for another 3-4 minutes (until cooked through).
• Remove from the pan & let it rest in serving plate for 5 minutes. Serve pan fried chicken breast with vegetable rice Pilaf.

* You could substitute it with 0.625 gr Saffron threads (more expensive herb). Grind saffron first & then add it to ½ cup of hot water. Pour it into the skillet together with the broth. Or you could just ommit using the turmeric or saffron, the rice will stay white.

Sayur Nangka Muda Tanpa Santan (Young Jackfruit Stew)

 

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

Bahan

• 250 gr Nangka muda-iris, 500 ml Kaldu ayam
• 2 Daun salam, 1 cm Lengkuas & 1 Sereh-geprek
• 8 Kacang panjang-iris, Tahu goreng-potong dadu
• 150-200 gr Daging ayam berlemak (opsional)
• 2-3 sm Minyak, Air secukupnya

Haluskan:

• 2 Cabai merah, 4 (20 gr) Bawang putih, ½ st Lada
• 1 st Gula, 7 (50 gr) Bawang merah, 1 st Ketumbar
• 4 Kemiri, 2 cm Kunyit, 1 st Jintan, 2 st Garam

 

Cara membuat

• Jika memakai nangka segar, rebus nangka dengan air secukupnya hingga empuk. Angkat & tiriskan. Bila memakai nangka muda kalengan, tidak usah direbus dulu.
• Tumis bumbu halus dengan minyak. Beri daun salam, sereh & lengkuas. Masak hingga harum.
• Masukkan nangka & ayam (bila memakai), aduk dengan bumbu hingga rata. Tuang masuk kaldu & 100-200 ml air. Tambahkan kacang panjang & tahu goreng. Masak sampai bumbu meresap & semua matang sambil diaduk sesekali.

 

Ingredients

• 250 gr unripe Jackfruit-sliced, Fried tofu-cubed
• 1 cm Galangal & 1 stalk Lemongrass-bruised
• 8 String beans-sliced, 2 Bay leaves, Water
• 150-200 gr Chicken fillet+fat (optional)
• 500 ml Chicken broth, 2-3 sm Oil

Grind into a paste:

• 2 Red chilies, 1 tsp Coriander, 1 tsp Cumin
• 7 (50 gr) Shallots, 4 (20 gr) Garlic cloves
• 4 Candle nuts, 2 cm Turmeric, 2 tsp Salt
• 1 tsp Sugar, ½ tsp Pepper

 

Directions

• When you‘re using fresh young jackfruit, boil it with enough water to cover the jackfruit until it‘s tender. Drain & then set it aside. Skip this step when you‘re using young jackfruit from a can.
• Sauté the spices paste with oil. Put in the bay leaves, lemongrass & galangal. Cook until fragrant.
• Add in the jackfruit (& chicken, if using); stir to combine it well with the spices. Pour in the broth & 100-200 ml of water. Put in sliced string beans & fried tofu. Cook & stir occasionally until it‘s all cooked & the flavour blended. 

Kue Lapis Tapioka Jadul (Traditional Tapioca Steamed Layer Pudding)

 

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

Bahan

• 350 gr Tepung tapioka+30 gr Tepung Beras-aduk
• ¼ st Vanili, 270 gr Gula, 2 Daun pandan-ikat
• 800 ml Santan+200 ml Air/Susu-campur
• ¾ st Garam, Pewarna merah & Pasta pandan

 

Cara membuat

• Masak campuran santan, gula, garam & pandan sambil diaduk2 sampai gula larut. Angkat & biarkan mendingin. Sementara itu panaskan kukusan. Bungkus penutup kukusan dengan lap.
• Tuang santan ke tepung, aduk dengan whisk sampai halus. Saring. Akan didapat ± 1620 ml adonan. Bagi adonan menjadi 2, untuk yang akan diwarnai hijau sisihkan ± 720 ml adonan. Beri vanili di bagian yg tak akan diwarnai, aduk rata. Di adonan hijau beri pasta pandan secukupnya & aduk rata.
• Olesi loyang 25X11X7 cm dengan minyak. Tuang 1 sendok sayur adonan putih ke loyang, kukus ± 7 menit. Tuang adonan hijau, kukus. Ulang prosedur berselang-seling warna. Untuk adonan putih terakhir/teratas, beri warna merah & aduk. Tuang & kukus 25 menit. Angkat dari kukusan.
• Keluarkan kue dari loyang setelah dingin. Potong2 dengan menggunakan pisau yang sudah dilapis plastik.

 

Ingredients

• 350 gr Tapioca starch+30 gr Rice starch-mixed
• 800 ml Coconut milk+200 ml Milk/Water-mixed
• ¾ tsp Salt, ¼ tsp Vanilla, 2 Pandan leaves-knotted
• 270 gr Sugar, Pandan extract & Red food coloring

 

Directions

• Boil coconut milk mixture, salt, sugar & pandan leaves until the sugar melted; stir once in a while. Remove from the heat & let it sit to cool down. Meanwhile, preheat the steamer. Tie a tea towel around the steamer lid.
• Pour coconut milk into the flour mix. Whisk until it‘s smooth, with no lumps. Strain batter through a fine sieve. You‘ll get ~ 1620 ml batter. Divide it between 2 bowls, put ~ 720 ml of batter in the bowl for the green pandan colour & the rest in the other bowl (let it white). Add pandan extract (few drops) in the smaller amount of batter & then mix to combine it well. Put vanilla into the white batter bowl & then mix it well.
• Grease a 25X11X7 cm baking pan. Stir the batter each time before pouring it into the pan. Pour 1 ladle of the white batter evenly into the pan & then steam for ~7 minutes (until the batter is firm to the touch). Pour 1 ladle of the green batter & steam again. Repeat the layering procedures for the rest of batter. For the last white batter, combine it with red food coloring & mix it well. Pour this batter on top. After you pour the last red layer, steam the pudding for ~ 25 minutes. Remove pan from the steamer & let it cool down completely.
• Remove pudding from the pan. Coat a sharp knife with a platic sheet. Slice pudding by pressing the knife downward (do not saw).