Kari Kacang Lentil Lembut India (Dal Tadka-Indian Lentil Curry)

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

Bahan

• 200 gr Kacang Lentil, 750-850 ml Air, 1-2 st Garam
• 2 sm Minyak samin/Mentega, ½ st Ketumbar bubuk
• 150 gr Bawang bombay merah-cincang, 2 Cengkeh
• 5 Bawang putih sedang-cacah, ½ st Garam masala
• 1 Cabai hijau-buang biji & cacah, 1 st Kunyit bubuk
• 2½ cm Jahe-cincang, 1 Tomat besar-potong kecil2
• 2 sm Daun ketumbar-iris2, 1 sm Ketumbar-tumbuk
• 2 Cabai merah kering-buang biji, ½ st Cabai bubuk
• 1½ st Jintan, 1 st Daun kari kering, 1 Daun salam
• 1 sm Minyak, Cabai bubuk kering asap (opsional)

 

Cara membuat

• Rendam kacang lentil selama 1-2 jam di air. Jika hendak memasaknya di pressure cooker atau yang digunakan adalah lentil merah, tidak perlu merendamnya di air. Cuci saja kacang lentil 2 kali.
• Untuk mempercepat proses, masak kacang lentil di pressure cooker. Masukkan lentil di panci pressure cooker, beri 750 ml air, 1 st garam, ketumbar bubuk & kunyit bubuk. Tuangi permukaan air dengan minyak, jangan diaduk. Jika memakai panci biasa, masukkan bahan yang sama tetapi dengan air sejumlah 1-1¼ liter, karena waktu memasaknya lebih lama & sebagian air akan menguap selama memasak. Didihkan lalu kecilkan api ke sedang-rendah. Buang busa yg terbentuk di permukaan lalu tutup panci sebagiannya. Masak hingga kacang lentil empuk & mulai hancur. Aduk sesekali. Akan diperlukan waktu sekitar ¾-1 jam untuk memasaknya. Jika anda menggunakan kacang lentil merah, hanya diperlukan waktu ± 20 menit untuk memasaknya di panci biasa, jadi tak perlu memasaknya di pressure cooker. Haluskan sedikit lentil dengan sendok/whisk.
• Panaskan minyak samin/mentega di pan dengan api sedang. Masukkan jintan, ketumbar tumbuk & cengkeh. Tumis & aduk sampai bumbu terdengar berdesis & harum. Masukkan salam, bawang putih, jahe, cabai kering & cabai hijau. Aduk selama 1-2 menit, sampai bawang putih kekuningan. Beri bawang bombay, masak hingga bawang menjadi sedikit kecokelatan (3-4 menit). Masukkan ½ st garam & tomat. Masak & aduk sampai tomat empuk/lembut (7-8 menit). Lalu beri garam masala, cabai bubuk & daun kari, aduk untuk mencampur rata dengan bumbu2.
• Masukkan tumisan bumbu ke dalam panci kacang lentil & pasang api ke rendah. Masak & aduk rata. Beri daun ketumbar & cabai bubuk kering asap secukupnya. Cicipi, bumbui dengan garam lagi jika perlu. Konsistensi kari ini memang harus menyerupai sup yang kental, tapi bila terlalu kental untuk anda, tambahkan air mendidih sedikit lalu aduk rata. Masak selama 3-4 menit. Angkat dari api & buang daun salam. Hidangkan dengan nasi atau Roti Naan India (klik pada link untuk melihat resepnya) & taburi kari dengan daun ketumbar di atasnya.

 

Ingredients

• 200 gr Lentils, 750-850 ml Water, 1-2 tsp Salt
• 1 Green chilli-seeded & finely chopped, 2 Cloves
• 2½ cm Ginger-minced, 2 dried Red Chili-seeded
• 1 tsp Turmeric powder, 1 big Tomato-cut small
• 1 Bay leaf, smoked dried Chili flakes (optional)
• 150 gr chopped Red onion, ½ tsp Chili powder
• 2 tbsp Ghee/Butter, 2 tbsp Cilantro-chopped
• ½ tsp Garam masala, ½ tsp Coriander powder
• 5 medium Garlic cloves-minced, 1½ tsp Cumin
• 1 tsp Kasuri methi (dried Fenugreek leaves)
• 1 tbsp Coriander seeds-crushed, 1 tbsp Oil

 

Directions

• Soak lentils for 1-2 hours in water. If you’re going to cook it in a pressure cooker or if you’re using Red lentils, it’s not necessary to soak it first in water. Just wash the lentils 2 times.
• For a quicker cooking time, cook the lentils in a pressure cooker. Put lentils in a pressure cooker pot; add 750 ml water, 1 tsp of salt, coriander powder & turmeric powder. Pour the oil on top of the water, don’t stir it. If you’re using a pot, put the same ingredients but with around 1-1¼ liter of water, since it will take a longer time to cook & some of the water will evaporate during the cooking. Bring it to a boil & then reduce the heat to medium-low. Remove the froth & then partly cover the pot; cook & stir occasionally until the lentil are tender & mushy. It may take around ¾-1 hour to cooking it. If you’re using red lentils, will only takes ~ 20 min to cook it in a pot, so actually it’s not necessary to cook it in a pressure cooker. Using a spoon/whisk, lightly mash the lentils.
• Heat up the ghee/butter in a skillet over medium heat. Put in cumin, coriander seeds & cloves. Sautè & stir until it starts to sizzling & fragrant. Add in bay leaf, minced garlic, ginger, dried chilies & green chili; stir for 1-2 min, until the garlic becomes golden in colour. Put in the onion; cook until the onion is slightly brown (3-4 min). Add in ½ tsp salt & tomato. Stir & cook until tomatoes are very soft (7-8 minutes). Then add in garam masala, Chili powder & kasuri methi; stir to mix it well with the spices.
• Transfer the spices into the lentil’s pot & turn the heat to low; cook & stir to combine. Put in the cilantro & some smoked Chili flakes. Taste, season with more salt if necessary. It should have the consistency of a thick soup but if it's too thick for you, just add a little boiling water & stir it well. Let it cook for 3-4 minutes. Remove from the heat, discard bay leaf. Serve it with rice or Naan-Indian Flat Bread (click on the link for the recipe) & sprinkle with more cilantro on top.

Selai Srikaya Pandan (Pandan Kaya Jam/Pandan, Coconut & Egg Spread)

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

Bahan

• 500 ml Santan kental, 150 ml Air, 320 gr Gula
• 2 sm Susu kental manis, ¼ st Vanili, ½ tsp Garam
• 5 Pandan-potong2, 3 Telur besar-kocok lepas
• ekstrak Pandan (opsional)

 

Cara membuat

• Blender daun pandan & air hingga halus. Saring & tampung sarinya, sisihkan.
• Campur santan, garam, gula & vanili. Masak campuran santan dipanci berdasar tebal dengan api sedang-besar sambil diaduk hingga gula larut. Tuangi sari pandan, didihkan sambil diaduk. Bila ingin warna lebih hijau, tambahkan sedikit ekstak pandan. Setelah mendidih matikan api.
• Secara bertahap, tuang 1 sendok sayur santan panas ke dalam telur sambil dikocok terus2an dengan whisk selagi menuangkannya agar telur tak menggumpal. Secara bertahap, tambahi 2-3 sendok sayur santan lagi sambil terus dikocok hingga semua tercampur rata & hilang busanya.
• Tuang masuk campuran telur perlahan2 ke dalam panci sambil terus diaduk. Setelah tercampur, nyalakan api sedang-kecil. Masak sambil terus diaduk searah untuk mencegahnya hangus hingga cairan meletup2 & mulai mengental. Matikan api, masukkan susu kental manis lalu aduk lagi adonan hingga kental & uapnya hilang. Saring masuk selai ke mangkuk. Biarkan hingga dingin sempurna. Selai akan menjadi lebih kental setelah dingin.  Masukkan selai ke dalam wadah kedap udara & tutup. Selai dapat disimpan selama 1 minggu di suhu ruang & hingga 1-2 bulan bila disimpan di kulkas. Untuk ± 960 gr selai.

 

Ingredients

• 500 ml Coconut cream, 320 gr Sugar, 150 ml Water
• 5 Pandan leaves-sliced, Pandan extract (optional)
• 2 tbsp Condensed milk, ¼ tsp Vanilla extract
• 3 large Eggs-beaten,  ½ tsp Salt

 

Instructions

• Put Pandan leaves & water in an electric blender. Pulse to grind the pandan finely. Strain it into a small bowl & set it aside.
• Combine coconut cream, salt, sugar & vanilla. Cook the mixture in a thick bottom sauce pan over medium-high heat until the sugar dissolved; stir occasionally. Pour in the pandan water; stir it continuously & bring it to a boil. You could add in a little bit pandan extract if you want to have a brighter green color. After it boiled, turn off the heat.
• Gradually add 1 laddle of the hot mixture into the egg. Using a whisk, keep on stirring the egg while you‘re pouring it to prevent the egg from curdling. Gradually add in 2-3 ladle of the mixture & keep stirring until it combine well with the eggs & the froath disappears.
• Slowly pour the egg mixture into the pot; keep on stirring until it combined well. Turn on the heat over medium-low. Cook & continue stirring it in one direction (to prevent from burning on the bottom) until the liquid thickened. Turn off the heat & add in condensed milk. Stir mixture until it‘s thicker & the vapor evaporate. Strain the jam into a big bowl; dicard the pandan leaves. Leave it until completely cool. The jam will thicken upon cooling. Transfer the jam into jam bottles & cover. You can keep the jam for 1 week in room temperature, until 1-2 months in the fridge. You will get ~ 960 gr of jam.

Selai Srikaya (Kaya Jam/Coconut & Egg Spread)

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

Bahan

• 650 ml Santan kental, 3 Pandan-simpulkan, ½ tsp Garam
• 300 gr Gula, 40 gr Gula jawa/Gula palem. ¼ st Vanili
• 2 sm Susu kental manis, 3 Telur besar-kocok lepas

 

Cara membuat

• Campur 500 ml santan, garam & vanili, sisihkan. Di dalam panci berdasar tebal, panaskan 100 gr gula dengan api sedang-besar. Aduk sesekali dengan sendok kayu sampai gula cair & berwarna kuning keemasan (± 5 menit). Tuangi 150 ml santan. Diamkan sejenak hingga larut (jangan langsung aduk-sangat lengket). Beri masukkan pandan, sisa gula & gula jawa. Aduk rata.
• Tuang masuk campuran santan. Masak hingga gula larut semua & santan mendidih sambil terus diaduk. Setelah mendidih matikan api.
• Secara bertahap, tuang 1 sendok sayur santan panas ke dalam telur sambil dikocok terus2an dengan whisk selagi menuangkannya agar telur tak menggumpal. Secara bertahap, tambahi 2-3 sendok sayur santan lagi sambil terus dikocok hingga semua tercampur rata & hilang busanya.
• Tuang masuk campuran telur perlahan2 ke dalam panci sambil terus diaduk. Setelah tercampur, nyalakan api sedang-kecil. Masak sambil terus diaduk searah untuk mencegahnya hangus hingga cairan meletup2 & mulai mengental. Matikan api, masukkan susu kental manis lalu aduk lagi adonan hingga kental & uapnya hilang. Saring masuk selai ke mangkuk lalu buang pandan. Biarkan hingga dingin sempurna. Selai akan menjadi lebih kental setelah dingin.  Masukkan selai ke dalam wadah kedap udara & tutup. Selai dapat disimpan selama 1 minggu di suhu ruang & hingga 1-2 bulan bila disimpan di kulkas. Untuk ± 965 gr selai.

 

Ingredients

• 650 ml Coconut cream, 300 gr Sugar, ½ st Salt
• 40 gr Coconut/Palm sugar, ¼ tsp Vanilla extract
• 3 large Eggs-beaten, 3 Pandan leaves-knotted
• 2 tbsp Condensed milk

 

Instructions

• Combine 500 ml coconut cream, salt & vanilla; set it aside. In a thick bottom sauce pan, heat up 100 gr sugar over medium-high heat until it melts & turn golden brown (~ 5 minutes). Stir once in awhile with a wooden spoon. Pour in 150 ml of coconut cream to dilute the sugar, let it cook for awhile (don‘t stir, it‘s very sticky). Add in pandan leaves, the rest of sugar & coconut/palm sugar. Stir to combine.
• Pour coconut mixture into the pot. Cook & stir continuously until the sugar dissolved & it boiled.  Turn off the heat.
• Gradually add 1 laddle of the hot mixture into the egg. Using a whisk, keep on stirring the egg while you‘re pouring it to prevent the egg from curdling. Gradually add in 2-3 ladle of the mixture & keep stirring until it combine well with the eggs & the froath disappears.
• Slowly pour the egg mixture into the pot; keep on stirring until it combined well. Turn on the heat over medium-low. Cook & continue stirring it in one direction (to prevent from burning on the bottom) until the liquid thickened. Turn off the heat & add in condensed milk. Stir mixture until it‘s thicker & the vapor evaporate. Strain the jam into a big bowl; dicard the pandan leaves. Leave it until completely cool. The jam will thicken upon cooling. Transfer the jam into jam bottles & cover. You can keep the jam for 1 week in room temperature, until 1-2 months in the fridge. You will get ~ 965 gr of jam.

Vietnamese Grilled Pork Noodle Salad (Bún Thịt Nướng)

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

Bahan

Daging:

• 500 gr daging perut/bahu Babi, 1 st Lada bubuk
• 3 sm Sereh cacah halus (bagian putih+hijau mudanya)
• 1½ sm Bawang merah cincang, 2 sm Saus soya pekat
• 2 sm Saus tiram, 1½ sm Wijen sangrai, 2 sm Madu
• 12 gr Bawang putih-cincang halus, 1 sm Kecap ikan
• 2 sm Minyak sayur+ekstra
• Air+Garam+Cuka (hanya bila memakai perut babi)

Saus Nipis & Kecap ikan:

• 3 sm Kecap ikan, 2 Bawang putih-cacah, 4 sm Gula
• 30 ml Air jeruk nipis, 220 ml Air panas, Cabai iris

Utk penyajian:

• Bihun, Selada, Toge-seduh air panas, Daun ketumbar
• Daun mint, Daun kemangi, Ketimun-potong korek api
• Kacang sangrai cincang, 4 bh Lumpia

Acar:

• Wortel & Lobak putih-potong korek api
• 2 sm Gula, 3 sm Cuka, 1 st Garam

Daun kucai/Daun bawang dalam minyak:

• 1 pak Daun kucai/4 Daun bawang-iris2
• 3 sm Minyak panas, ½ st Garam

 

Cara membuat

• Acar: Anda membutuhkan ± 1 cup dari masing2 wortel & lobak iris. Letakkan potongan wortel & lobak di mangkuk. Campur dengan garam, gula & cuka. Aduk lalu diamkan 1 jam.
• Saus: Campur gula, air, air nipis & kecap ikan. Aduk hingga gula larut. Beri bawang putih cincang & cabai iris. Cicipi & koreksi bumbu bila perlu. Sisihkan.
• Daun kucai/daun bawang dalam minyak: Campur daun kucai/daun bawang & garam di mangkuk tahan panas. Tuangi minyak panas lalu aduk hingga rasa menyatu.
• Jika menggunakan daging perut babi: Didihkan sepanci air & pratanak daging di dalamnya dengan sedikit garam & cuka selama 4 menit untuk membuang residu & baunya. Angkat dari panci & cuci dengan air dingin. Masukkan di kulkas selama 30 menit lalu potong memanjang, setebal 1-1½ cm. Campur dengan semua bahan daging lainnya. Rendam semalam di kulkas. Panggang daging di oven dengan suhu 210º C selama 20 menit. Balik daging & panggang lagi 10-15 menit. Keluarkan dari oven & iris2 daging.
• Jika menggunakan daging bahu babi: Potong daging berlawanan dengan arah serat tipis2. Campur dengan semua bahan daging lainnya. Tutup & rendam selama 2-3 jam. Tusukkan daging di tusukan sate lalu panggang di api atau di oven bersuhu 200º C selama 20-25 menit (sampai matang & 2 sisinya cokelat). Ulasi bagian atasnya dengan minyak jika tampak mengering selama dipanggang.
• Sementara itu, siapkan bihun sesuai dengan instruksi memasak pada kemasan. Taruh bihun di mangkuk saji. Dengan gunting, potong2 lumpia. Atur lumpia, sayuran & herba di sekeliling bihun. Beri daun kucai/daun bawang dalam minyak.
• Letakkan daging di mangkuk & taburi kacang. Sajikan dengan saus & acar. Untuk 4 porsi.

 

Ingredients (4 persons)

The meat:

• 500 gr Pork belly/shoulder, 2 tbsp Vegetable oil+extra
• 3 tbsp finely minced Lemongrass *, 1 tsp ground Pepper
• 1½ tbsp toasted Sesame seeds, 1½ tbsp minced Shallot
• 2 tbsp Oyster sauce, 1 tbsp Fish sauce, 2 tbsp Honey
• 2 tbsp dark Soy sauce, 12 gr Garlic-minced
• Water+Salt+Vinegar (only when using pork belly)

Lime fish sauce dressing:

• 3 tbsp Fish sauce, 220 ml hot Water, sliced Chilies
• 30 ml Lime juice, 2 cloves Garlic-minced, 4 tbsp Sugar

For serving:

• Rice vermicelli noodles, Cucumber-julienne, Lettuce
• 4 pcs Spring rolls, Thai basil, Bean sprout-blanched
• Mint, Cilantro, toasted crushed Peanuts

Pickles:

• Carrot & white Radish-julienne, 3 tbsp Vinegar
• 2 tbsp Sugar, 1 tsp Salt

Garlic chives/Scallions in oil:

• 1 pack Garlic chives/4 Scallions-sliced
• ½ tsp Salt, 3 tbsp Hot oil

 

Instructions

• Pickle: You’ll need ~ 1 cup of each sliced carrot & radish. Put sliced carrot & radish in a bowl. Mix them with salt, sugar & vinegar; give a good stir. Let it sit for 1 hour.
• Sauce: Combine the sugar, water, lime juice & fish sauce. Stir until the sugar dissolved. Add in minced garlic & chilies. Taste & adjust the ingredients if needed. Set it aside.
• Garlic chive/Scallions in oil: In a small heatproof bowl, mix sliced chives/scallions with salt. Pour in the hot oil & stir until the flavour blended.
• If you’re using pork belly: Bring a pot of water to a boil & par-boil the pork belly with some salt & vinegar for ~ 4 minutes to get rid of residues & bad smell. Remove pork from the pot & rinse it under cold water. Refrigerate for 30 minutes & then slice it lengthwise, 1-1½ cm thick. Mix it with all of the pork ingredients. Let it marinade overnight in the fridge. Grill the meat in preheated oven at 210º C for 20 minutes. Flip the pork over & grill again for 10-15 minutes. Remove from the oven & cut the pork into pieces.
• If you’re using pork shoulder: Thinly slice the pork against the grain. Mix it with all of the pork ingredients. Cover & let it marinade for 2-3 hours. Thread the meat onto skewers. Grilled the meat over charcoal or in the oven at 200º C for 20-25 min (until all are cooked & browned on both sides). Brush the top with more oil if it gets dry when you grill them.
• Meanwhile, prepare the noodles according to package instruction. Place noodles in serving bowls. Using a scissor, cut off the spring rolls. Arrange spring rolls, the vegetables & herbs around the noodles. Add in some garlic chive oil.
• Place the pork on the bowl & sprinkle with enough peanuts. Serve with the dressing & pickles. For 4 portions.
• * Minced only the white & light green parts of the lemongrass.