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. 

Terong Goreng Tepung Bumbu Bawang Sereh (Fried Eggplant Seasoned with Shallot Lemongrass)

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

Bahan

Bahan tumisan

• 1 Sereh-cincang halus putihnya, Garam, Minyak
• ½ st Kaldu bubuk, 2 st Minyak wijen, Lada bubuk
• 4 Bawang merah-cincang, 1 Daun bawang-iris
• 1 cm Kencur-cincang, 2 Bawang putih-cincang
• 4 Daun jeruk-iris halus, 1½ st Sambal giling

Terong goreng:

• 150 gr Terong ungu-iris2, Air-untuk perendam
• ½ st Lada bubuk, ½ st Baking powder, Garam
• ½ st Ketumbar bubuk, 1 Telur-kocok, Minyak
• 100 ml Air es, 100 gr Terigu+ekstra taburan

 

Cara membuat

• Terong goreng: Campur air dengan sedikit garam. Rendam irisan terong di dalamnya selama kita mempersiapkan bahan2 lain. Campur rata terigu, baking powder, ketumbar, lada & garam secukupnya. Aduk masuk telur ke dalam tepung berbumbu. Tuangi air es & aduk rata hingga adonan halus tak bergumpal. Tiriskan terong lalu taburi dengan terigu secukupnya saja agar adonan mudah merekat nantinya. Panaskan minyak yang banyak di wajan anti lengket. Setelah panas, kecilkan api ke sedang. Celup terong di adonan hingga terlapis lalu goreng hingga matang & kuning kecokelatan. Angkat & tiriskan.
• Tumis bawang merah hingga mulai layu. Masukkan bawang putih, tumis hingga kekuningan. Beri daun bawang, cabai giling & bahan2 lain. Masak hingga wangi, matang & sedikit kering.
• Masukkan terong goreng lalu aduk hingga tersaput rata dengan tumisan. Angkat & sajikan.

 

Ingredients

Stir-fry ingredients:

• 1 white part of a Lemongrass stalk-minced, Salt
• ½ tsp Broth powder, 2 tsp Sesame oil, Frying oil
• 4 Shallots-chopped, 1½ tsp ground Chili/Chili paste
• 1 cm Lesser galangal-minced, ground Pepper
• 2 Garlic cloves-minced, 1 Scallion-sliced
• 4 Kaffir lime leaves-thinly sliced

Fried Eggplant ingredients:

• 150 gr Eggplant-sliced, Water-for soaking, Salt
• 100 ml Ice water, ½ tsp ground Pepper, fry. Oil
• 1 Egg-beaten, 100 gr Flour+extra for sprinkle
• ½ tsp Coriander powder, ½ tsp Baking powder

 

Directions

• Fried eggplant: Mix water with a bit salt. Soak eggplant in the water while we are preparing the other ingredients. Combine the flour with baking powder, coriander, pepper & enough salt well. Whisk in beaten egg. Pour ice water into the mixture. Whisk until the batter is smooth (no lumps). Drain the eggplant & then sprinkle with some flour. Mix it well. This procedure will help batter to coat the eggplant better. Heat generous amount of oil in a non-stick skillet/pan. After it‘s hot, reduce the heat to medium. Dip eggplant slices in the batter to coat it completely. Fry until it‘s cooked & golden brown. Remove eggplant from the skillet & drain them in paper towel.
• In a pan/skillet, sautè shallots until it starts to wilt. Add in garlic, sautè until it’s golden. Put in sliced scallion, ground chili & other ingredients. Cook until it fragrant & a bit dries.
• Put fried eggplant into the pan/skillet & then combine it with sauteed ingredients to coat evenly. Remove from the pan & serve.

Sayur Labu Kuning Kuah Santan (Stewed Yellow Squash in Coconut Milk)

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

Bahan

• 300 gr Labu kuning-potong dadu, 400 ml Santan, 4 st Garam
• 85 gr Kacang panjang-iris2, Minyak, 5 Daun jeruk-iris halus
• 2 Cabai & 2 Bawang merah-iris halus, 4 cm Lengkuas-geprek
• 2 Daun salam, ½ Jagung manis-sisir, ½ Terong ungu-potong2
• 100 gr Tahu/Tempe-potong2 lalu goreng, 600 ml Air
• 10 Daun melinjo muda (opsional)

Haluskan:

• 3 (25 gr) Bawang merah, 1 Cabai merah, 3 cm Kunyit
• 1 st Ketumbar, 3 (14 gr) Bawang putih, 3 Kemiri
• 2 st Gula jawa sisir, 1 Sereh (putihnya saja)

Cara membuat

• Didihkan air di panci. Sementara itu, tumis bumbu halus, lengkuas, salam, irisan bawang merah, daun jeruk & cabai hijau di wajan dengan sedikit minyak sampai harum. Sisihkan.
• Setelah air mendidih, masukan tumisan, labu, jagung, tahu/tempe & kacang panjang ke panci. Masak sampai labu setengah matang. Tuangi santan & beri garam. Didihkan lagi sambil sesekali diaduk hingga rasa menyatu. Beri daun melinjo, masak sebentar saja.

Ingredients

• 300 gr Butternut/Yellow squash-diced, 85 gr Long beans-sliced
• 2 Chilies & 2 Shallots-thinly sliced, 600 ml Water, frying Oil
• 100 gr Tofu/Tempeh-sliced & fried, 4 cm Galangal-bruised
• 2 Bay leaves, 4 tsp Salt, 5 Kaffir lime leaves-thinly sliced
• 10 young Padi oats leaves (optional), ½ sweet Corn-shaved
• ½ Eggplant-sliced, 400 ml Coconut milk

Grind into a paste:

• 3 Candlenuts, 1 Lemongrass (white part only), 3 cm Turmeric
• 3 (14 gr) Garlic cloves, 3 (25 gr) Shallots, 1 tsp Coriander
• 2 tsp shaved Coconut/palm sugar, 1 Chili

Directions

• Boil water in a pot. Meanwhile, sauté spices paste, galangal, green chilies, sliced shallots, kaffir lime & bay leaves in a pan until fragrant. Set aside.
• After the water boiled, put sautéed spices, squash, corn, tofu/tempeh & long beans into the pot. Simmer until the squash starts to soften. Pour in coconut milk & season with enough salt. Bring it to a boil; stir once in a while until the flavor blended. Stir in padi oats leaves; cook just for a while.

Chicken & Asparagus in Puff Pastry Bundles

In Indonesian & English

Bahan

• 12 Asparagus uk kecil/sedang-ptg pangkalnya, ¼ st Paprika bbk
• 1 lembar kulit Puff pastry, 6 st Keju mascarpone/cream cheese
• ½ belahan Dada ayam, 1 st Daun thyme, Kulit jeruk parut (~ 1 st)
• 2 sm Olive oil, 6 st Keju serut, 1 Telur-kocok, Garam & Lada

Cara membuat

• Panaskan oven 200°C, letakkan rak oven di bagian tengah oven. Alasi pan panggang lebar dng kertas perkamen lalu sisihkan.
• Potong tipis dada ayam berlawanan dng arah serat. Kita hanya membutuhkan 6 irisan tipis saja. Bumbui ayam dng ½ st thyme, paprika, garam & lada seckpnya. Panaskan wajan & 1 sm olive oil. Setelah panas, mskkan irisan ayam, taruh dlm 1 lapis (jangan ditumpuk). Masak sebentar, hanya sampai ke dua sisinya kecoklatan. Angkat ayam dari wajan & sisihkan. Matikan api. Di wajan yg sama, beri 1 sm olive oil, ½ st thyme, garam & lada seckpnya. Mskkan asparagus, aduk utk melapisinya dng olive oi, & bumbu.
• Membuat bungkusan: Letakkan kulit pastry di permukaan kerja yg sdh ditaburi sedikit terigu, ptg persegi menjadi 6. Taruh 1 st keju mascarpone/cream cheese di bagian tengah tiap potongan kulit pastry. Letakkan 1 irisan ayam kearah diagonal dari kulit persegi tsb. Beri 2 asparagus (juga diagonal) & 1 st keju serut. Taburi parutan kulit jrk. Angkat 2 sisi ujungnya yg berlawanan lalu bungkus isinya, pastikan salah satu sisi menindih sisi yg lain (tumpang tindih). Tekan sedikit utk merekatkan kulit.
• Letakkan di pan panggang lalu ulasi permukaan kulit pastry dng telur. Panggang hingga kulit puff pastry kekuningan & mengembang (± 15 mnt).

Ingredients

• 12 small/medium size Asparagus-ends trimmed, ¼ tsp Paprika powder
• 1 sheet Puff pastry, 6 tsp Mascarpone/cream cheese, Salt & Pepper
• ½ of Chicken breast half, 1 tsp Thyme, grated Lemon zest  (~ 1 tsp)
• 2 tbsp Olive oil, 6 tsp shredded Cheese, 1 Egg-beaten

Directions

• Preheat oven to 200°C, put the oven rack in the middle shelf. Line a baking sheet with parchment paper; set aside.
• Cut the chicken breast thinly against the grain. We will only need 6 slices. Season the chicken slices with enough salt, pepper, ½ tsp thyme & paprika. Heat a skillet with 1 tbsp of olive oil. When skillet is hot, add in the chicken in 1 layer. Cook for awhile, only to browned both side. Remove chicken slices from the skillet & set aside. Turn off the heat. In the same skillet, add in 1 tbsp of olive oil, ½ tsp thyme, enough salt & pepper. Put in the asparagus; stir to coat it evenly with the oil & seasoning.
• Make the bundles: Place the puff pastry on a lightly floured surface & then cut it into 6 squares. Put 1 tsp of mascarpone/cream cheese on the middle of each puff pastry square. Place a slice of chicken, diagonaly on the pastry square. Follow with 2 stalks of asparagus & 1 tsp shredded cheese. Sprinkle with lemon zest. Lift 2 opposite corners of the squares & wrap them around the asparagus; make sure one corner overlaps enough to seal. Press a bit to seal it.
• Put them in the baking sheet & then brush the puff pastry surface with egg wash. Bake until puff pastry is golden & puffed (~ 15 minutes).

Balado Terong Isi (Indonesian Spicy Stuffed Eggplant)

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

Bahan

• 1 Terong besar, 150 gr Daging cincang, ½ st Gula
• 1 Daun bawang & 1 Seledri-iris halus, Minyak
• 1 Telur-kocok, ½ st Kaldu bubuk, ¼ st Pala bubuk
• 1½ st Garam, 1 Jeruk limau, ½ st Lada bubuk
• 3 Bawang merah & 1 Bawang putih-cincang

Balado: *

• 4 Bawang merah-iris halus, ½ Tomat-iris2, Garam
• 1 Bawang putih+3 Kemiri-haluskan, 3 Daun jeruk
• 4 Cabai merah+½ Tomat-haluskan, ½ st Gula
• 1 cm Lengkuas-geprek

Cara membuat

• Belah terong memanjang jadi 2. Keruk & buang bagian tengahnya. Bakar terong di wajan/pan (tanpa minyak) sampai mulai layu, sisihkan.
• Tumis bawang2 cincang. Mskkan daging, tumis hingga berubah warna. Angkat, aduk rata dng bumbu2, daun bawang & seledri. Masukkan adonan isi ke bagian tengah terong yg sdh dikeruk lalu padatkan isinya. Celup terong ke telur lalu goreng sampai matang.
• Balado: Panaskan minyak dng api besar. Tumis dn jeruk, lengkuas, bumbu halus, bawang & tomat iris hingga wangi. Kclkan api, bumbui dng garam & gula.
• Masukkan terong, aduk sampai tersaput sambal dng rata. Masak hingga mulai mengering. Kucuri dng air jeruk limau. Angkat.
• * Dapat juga balado yang digunakan terbuat dari cabai hijau & tomat hijau. Rasanya lebih segar.

Ingredients

• 1 big Eggplant, 150 gr ground Meat, 1 Egg-beat
• 1 Green onion-sliced, ½ tsp ground Pepper, Oil
• ½ tsp Sugar, 3 Shallots & 1 Garlic clove-chopped
• 1 Kaffir lime, ½ tsp Broth powder, 1½ tsp Salt
• ¼ tsp ground Nutmeg, 1 stalk Celery leaves-sliced

Spicy relish ingredients: *

• 4 Shallots & ½ Tomato-thinly sliced, ½ tsp Sugar
• 4 Chilies+½ Tomato+1 Garlic clove+3 Candlenuts-grind
• 1 cm Galangal-bruised, 3 Kaffir lime leaves, Salt

Directions

• Halve the eggplant length-ways. Scoop out the inside center part of each halved eggplant to form it like a bowl. Roast/toast the eggplant (without oil) until it starts to wilt; set aside.
• Sauté chopped shallots & garlic. Stir in the meat until the color change. Remove from the heat & mix it with other spices, green onion & celery leaves. Fill the meat into the eggplant center & then press it to compact. Dip eggplant in beaten egg & then fry until it cooked.
• Spicy relish: Heat some oil over high heat. Sauté the ground spices, kaffir lime leaves, galangal, sliced shallots & tomato until fragrant. Reduce the heat to low; season with sugar & enough salt.
• Put in filled eggplant; stir to cover it evenly with the spicy relish. Cook just until the spicy relish start to dries. Drizzle kaffir lime juice on top; remove from the heat.
• * You could also make the balado from big green chilies & green tomato. The taste will be more refreshing.

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.

Oseng2 Kacang Panjang & Toge (Long Beans & Bean Sprouts Stir-Fry)

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

Bahan

• 150 gr Kacang panjang-iris, 100 gr Toge
• 2 Cabai merah-iris, 1 sm Kecap manis
• 200 gr Tahu-potong & goreng, Minyak
• 3 Bawang merah-iris halus, 2 Daun salam
• 2 Bawang putih-cincang, 1 Tomat-iris kecil
• 1 st Gula jawa sisir, 100 ml Air, Garam
• 4 cm Lengkuas-geprek, 2 Kemiri-haluskan

Cara membuat

• Tumis bawang2, kemiri, lengkuas, daun salam, cabai & terasi sampai harum.
• Masukkan kacang panjang, air, gula jawa, kecap manis & garam secukupnya. Besarkan api, masak sampai kacang panjang mulai empuk.
• Beri tahu goreng, toge & tomat. Aduk & masak hingga rasa menyatu. Angkat dari api.

Ingredients

• 150 gr Long beans-sliced, 1 Tomato-sliced small
• 100 gr Bean sprouts, 2 Garlic cloves-minced
• 2 Red chilies-sliced, 3 Shallots-thinly sliced
• 4 cm Galangal-bruised, 2 Bay leaves, Salt
• 1 tsp Palm sugar, 1 tbsp Sweet soy sauce
• 200 gr Tofu-diced & then fry, frying Oil
• 100 ml Water, 2 Candlenuts-grind

Directions

• Sauté shallots, garlic, candle nuts, galangal, bay leaves & chilies until fragrant.
• Put in long beans, water, palm sugar, sweet soy sauce & enough salt. Set the heat to high; keep stirring & cooking it until the long beans starts to soften.
• Add in fried tofu, bean sprouts & tomato. Stir until the flavor blended & then remove it from the heat.