Ayam Masak Cabai Hijau (Chicken Cook In Green Chili Paste)

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

Bahan

• 1 Ayam (4 paha atas & bawah)-potong2, 2 sm Air jeruk nipis
• ½ st Pala bubuk, 2 st Gula jawa, Lada bubuk, Minyak, Garam
• 4 cm Lengkuas+2 cm Jahe+1 Sereh-geprek, 3 Daun salam
• 3 Daun bawang & 1 Tomat hijau-iris2, 5 sm Minyak sayur
• 4 Bawang merah+5 Cabai hijau+5 Daun jeruk-iris2 halus
• 200 ml Santan, 200 ml Air, 1 Asam, 1 st Ketumbar bubuk

Haluskan:

• 225 gr Cabai hijau, 5 Rawit, 2 cm Kunyit, 5 Kemiri, 2 st Garam
• 6 Bawang merah, 3 Bawang putih, 1 st Ketumbar, 2 Kapulaga

 

Cara membuat

• Lumuri ayam dng garam, lada, ketumbar & air nipis, diamkan selama ± 30 menit. Goreng ayam hingga ½ matang. Angkat lalu sisihkan. Tumis bumbu halus, bawang, sereh, lengkuas, jahe, daun jeruk, salam, cabai hijau & tomat dengan minyak sayur hingga layu.
• Masukkan ayam, asam, gula, bumbu2, air & santan. Masak & aduk2 hingga ayam matang & kuah mengental, hampir kering. Aduk masuk daun bawang & masak sebentar.

 

Ingredients

• 1 Chicken-cut into 10 (4 chicken legs-cut into 2), Frying fat
• 4 cm Galangal+2 cm Ginger+1 Lemongrass stalk-bruised, Salt
• 4 Shallots+5 Green chilies+5 Kaffir lime leaves-thinly sliced
• 3 Green onion & 1 green Tomato-sliced, 5 tbsp Vegetable oil
• 3 Bay leaves, 2 tsp Brown sugar, 1 Tamarind, ground Pepper
• 200 ml Coconut milk, 200 ml Water, ½ tsp ground Nutmeg
• 1 tsp Coriander powder, 2 tbsp Lime juice

Grind into a paste:

• 5 Bird’s eye chilies, 225 gr Green chilies, 2 cm Turmeric
• 3 cloves Garlic, 6 Shallots, 5 Candlenuts, 1 tsp Coriander
• 2 Cardamom, 2 tsp Salt

 

Directions

• Rub the chicken with salt, pepper, coriander powder & lime juice. Let it stand for 30 minutes. Fry chicken until it’s ½ done. Remove from the heat & set it aside. Sauté spices paste, lemongrass, galangal, ginger, kaffir lime leaves, bay leaves, sliced chilies & tomato with vegetable oil until the tomato wilts.
• Add in chicken, tamarind, all seasoning, water & coconut milk. Cook & stir occasionally until the sauce rather thick & almost dries. Stir in green onion slices; cook for awhile.

Moussaka

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

Bahan

• 750 gr Daging cincang, 3 Terong besar, 2 Kentang besar
• 3 Bawang putih-haluskan, 1 st Gula merah, 2 Daun salam
• 1 Bawang bombay-cincang, 8 Putih telur-kocok, Olive oil
• 100 gr Parmesan parut, 1 st Bumbu Italy, 1 st Oregano
• 4 sm Peterseli cincang, 1 st Kayu manis bubuk, 2 st Garam
• 250 gr Tomat puree, 3 sm Tomat pasta, 100 ml Red wine
• 250 gr Panir, 1 st Thyme, 2 st Lada hitam bubuk

Saus Bechamel:

• 8 Kuning telur-kocok, 225 gr Mentega, 1 st Pala bubuk
• 800 ml Susu, 100 gr Keju Parmesan parut, 1 st Garam
• 125 gr Terigu, 1 st Lada

Cara membuat

• Iris2 terong memanjang setebal ± 1½ cm, bagi menjadi 2. Taburi garam, biarkan 30 menit agar cairan keluar. Cuci & keringkan lalu sisihkan. Kukus kentang ¾ matang lalu iris2 setebal 1 cm, beri garam. Sementara itu, panaskan oven 200°C. 
• Celup kentang & terong di putih telur lalu gulingkan di panir. Olesi loyang dengan olive oil. Letakkan terong & kentang di dalamnya lalu panggang ½ jam (balik posisi setelah 15 menit). Keluarkan dari loyang & sisihkan. Kecilkan suhu oven ke 180°C
• Sementara itu, tumis bawang putih, bombay, salam & daging sampai berubah warna. Masukkan wine, masak sampai wine terserap. Beri kayu manis, bumbu Italy, thyme, oregano, garam, lada, gula merah, peterseli, tomat pasta & puree. Masak hingga mengering. Angkat dari api & sisihkan. Buang daun salamnya.
• Saus Bechamel: Panaskan mentega hingga leleh, masukkan terigu sedikit2 sambil diaduk cepat. Beri susu, keju, garam, lada, pala & aduk hingga kental. Angkat & dinginkan. Masukkan kuning telur lalu aduk hingga rata.
• Olesi loyang dengan olive oil lagi & taburi dasar serta tepinya dengan panir. Letakkan kentang di dasar, susun terong di atasnya, beri adonan daging, taburi keju, letakkan lagi terong di atasnya lalu beri daging. Tuang saus, ratakan hingga permukaannya tertutup. Taburi keju & panir. Panggang selama 45 menit. Keluarkan dari oven & diamkan 15 menit sebelum dipotong/dihidangkan.

Ingredients

• 750 gr ground Beef, 3 big Eggplant, 2 big Potatoes
• 2 tsp Black pepper, 1 Onion-chopped, 2 Bay leaves
• 3 Garlic cloves-grind, 1 tsp Thyme, 1 tsp Oregano
• 3 tbsp Tomato paste, 2 tsp Salt, 100 ml Red wine
• 250 gr Breadcrumbs, 1 tsp Brown sugar, Olive oil
• 100 gr grated Parmesan, 4 tbsp chopped Parsley
• 1 tsp Italian seasoning, 1 tsp Cinnamon powder
• 8 Egg whites-beaten, 250 gr Tomato puree

Bechamel Sauce:

• 225 gr Butter, 1 tsp ground Nutmeg, 125 gr Flour
• 800 ml Milk, 100 gr grated Parmesan, 1 tsp Salt
• 8 Egg yolks-beaten, 1 tsp ground Pepper

Directions

• Slice eggplant lengthwise into 1½ cm thick; & then halve. Smear with salt; let it sit for 30 minutes to get rid of their water content. Wash, drain & set it aside. Steam potatoes until ¾ cooked & then slice it into 1 cm thick; sprinkle with salt. Preheat oven to 200° C.
• Dip potatoes & eggplant into egg whites & then roll them in bread crumbs. Smear a baking dish with olive oil & then spread the potatoes & eggplants in it. Roast for ½ hour (flip it over after 15 minutes). Remove them from the baking dish & set them a side. Reduce the oven temperature to 180°C.
• Meanwhile, sauté garlic, onion, bay leaves & beef until the colour changed & then pour in the wine. Cook until the wine evaporate. Add in the cinnamon, Italian seasoning, thyme, oregano, salt, pepper, brown sugar, parsley, tomato paste & puree. Cook until all dries. Remove from the heat & set it aside. Discard the bay leaves.
• Bechamel Sauce: Heat butter until it melt. Add in flour a little at a time; stir quickly. Put in milk, cheese, salt, pepper & nutmeg; stir constantly until it thickens. Remove from heat, let it cool a little & then stir in egg yolks until it combine well.
• Smear the baking dish with olive oil again, sprinkle the dish bottom & sides with bread crumbs. Place roasted potatoes in the bottom of the dish. Arrange the eggplants above & put in sautéed meat. Sprinkle with parmesan. Place more eggplants & meat. Pour béchamel sauce on top to cover all. Sprinkle the parmesan & bread crumbs. Bake for 45 minutes. Remove from the oven & let it stand for 15 minutes before serving.

Almond Sponge Roll Cake with Blueberries

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

Bahan

• 25 gr Terigu untuk cake, 35 gr Almond iris, 115 gr Gula
• 2 Telur, 3 Kuning telur, 3 Putih telur, 125 gr Bluberry
• 1 st Vanili, ¼ st Garam, 2 sm Gula tepung-untuk di lap
• 150 ml Krim kocok dingin & 1 st Gula-untuk krim hias
• Mentega-untuk mengoles loyang

Krim Blueberry:

• 250 gr Keju Mascarpone, 50 gr Mentega-suhu ruang
• 3 st Madu, 25 ml Susu, 70 ml selai Blueberry

Cara membuat

• Sponge Cake: Sangrai almond sampai kecokelatan. Dinginkan & gerus sampai halus. Aduk dengan terigu. Panaskan oven 225°C. Letakkan rak di tengah. Olesi tepi loyang 40X30 cm dng mentega, alasi kertas perkamen, olesi dng mentega & taburi terigu. Kocok kuning telur, 2 telur & 100 gr gula dng mixer kecepatan tinggi sampai pucat & kental. Beri vanili lalu kocok. Ayak ½ dari campuran almond ke dalam adonan, aduk melipat2 perlahan dengan spatula. Ayak sisa almond, aduk melipat2 lagi lalu sisihkan. Kocok putih telur di mangkuk lain sampai berbusa. Beri garam, kocok lagi sampai ½ kaku. Tambahkan sisa gula, aduk hingga kaku. Masukkan putih telur ke adonan kuning telur sedikit2 & aduk dng spatula dng gerakan melipat2 sampai menyatu. Tuang adonan ke loyang, ratakan. Panggang ± 7 mnt (sampai kuning kecoklatan). Keluarkan dari oven, balikkan cake di atas serbet bersih yg sdh ditaburi dng 1 sm gula bubuk. Kupas kertas perkamen hati2. Jika kertas melekat erat di cake, ulasi bagian belakang kertas dng sedikit air hangat, diamkan bbrp saat lalu kupas kertas. Taburi permukaan cake yg sdh dikupas dng sisa gula bubuk, gulung cake, dng serbetnya selagi masih hangat & gampang dibentuk. Diamkan sampai cake mendingin.
• Krim hias: Kocok krim sampai ½ kaku. Beri gula, kocok sampai kaku. Masukkan sebagian krim ke plastik segitiga berspuit bintang besar utk menghias.
• Krim Blueberry: Kocok mascarpone & bahan lain dengan mixer sampai lembut.
• Penyelesaian: Buka gulungan cake, oles permukaannya dengan krim blueberry. Susun buah2 blueberry di atas krim. Gulung lagi cake dengan hati2. Ltkkan cake dng posisi dibalik di piring saji, sisi lipatannya menghadap bawah. Tutupi & dinginkan di kulkas beberapa jam. Semir permukaan cake dng krim hias. Semprotkan sisa krim blueberry & krim hias dari plastik segitiga di atas cake membtk bunga2. Taruh sisa buah bluberry di atas bunga2.

Ingredients

• 25 gr Cake flour, 35 gr sliced Almond, 115 gr Sugar
• 125 gr Blueberries, 1 tsp Vanilla extract, ¼ tsp Salt
• 2 Eggs, 3 Egg yolks, 3 Egg whites, Butter-greasing
• 150 ml cold Cream & 1 tsp Sugar-for whipping cream
• 2 tbsp Powdered Sugar-for the towel

Blueberry cream:

• 70 ml Blueberry jam, 250 gr Mascarpone, 25 ml Milk
• 50 gr Butter-softened, 3 tsp Honey

Directions

• Sponge Cake: Roast the almonds until lightly browned. Let it cool down & then process it finely in a food processor. Mix it together with the flour. Preheat oven to 225°C. Place oven rack in the center. Butter a 40X30 cm sheet pan, line with parchment paper; butter & flour the paper. Beat egg yolks, 2 eggs & 100 gr sugar in an electric/hand mixer on high speed until pale & thick. Beat in the vanilla extract. Sift half of the almond mixture over the egg yolks mixture; gently fold in with a spatula. Sift the remaining almond & fold in. Set it aside. In another bowl, beat egg whites until foamy. Add in the salt; beat until soft peaks form. Put in remaining sugar; beat until stiff peaks form. With a spatula, fold egg white into the egg yolk mixture, a little at a time, just until it incorporated. Evenly pour the batter into the pan, smoothing the top. Bake for ~ 7 minutes (until golden brown). Remove from the oven; invert the cake onto a dish towel sprinkled with 1 tbsp of powdered sugar. Carefully remove the parchment paper. If the parchment paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper. Sprinkle the cake lightly with the rest of powdered sugar & then roll up the cake, with the towel while it`s still hot & pliable. Let the cake cool down.
• Whipping Cream: Beat the cream until soft peaks form. Add in sugar; beat until stiff peaks form. Put some of the cream in a pastry bag fitted with a large star tip for garnish.
• Blueberry Cream: Beat mascarpone & other ingredients with a mixer until smooth.
• To assemble the cake: Unroll the cake; spread with the blueberry cream. Place fresh blueberries evenly over the cream. Gently roll up the cake again. Place the cake on a serving platter, seam side down. Cover & chill it in the fridge for a few hours. Smear the cake surface with whipped cream. Pipe rosettes on top side of roll cake with the whipped cream from pastry bag & the rest of blueberry cream. Place remaining fresh blueberries on the top of the rosette form.

Ayam Bakar Bumbu Kecap (Grilled Chicken with Soya Sauce)

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

Bahan

• 4 Paha atas & bawah ayam, 1 Jeruk nipis, 150 ml Air, Garam
• 1 st Kaldu ayam bubuk, 2 Jrk Limau-peras, 2 sm Mentega
• 6 Daun jeruk-iris halus, 8 sm Kecap manis, 6 Daun salam

Haluskan:

• 9 Bawang merah, 5 Bawang putih, 3 st Gula jawa, 1 st Lada
• 2 cm Kencur, 5 Rawit, 3 cm Jahe, 8 Kemiri, 2½ st Garam

Cara membuat

• Lumuri ayam dengan air nipis & garam, diamkan 15 menit. Tumis bumbu halus, daun jeruk & salam dengan mentega. Masukkan ayam, air, kaldu & kecap manis. Aduk hingga rata. Masak sambil sesekali diaduk sampai ½ matang. Angkat, rendam ayam di dalam bumbu minimal 2 jam (semalaman lebih baik).
• Beri air dari 1 limau, aduk. Bakar ayam sambil sesekali diolesi bumbu. Kucuri dengan air dari 1 limau, hidangkan selagi panas dengan sambal cabai hijau, sambal sereh atau sambal mangga.

Ingredients

• 4 Chicken thighs, 2 tbsp Butter, 6 Kaffir lime leaves-thinly sliced
• 6 Bay leaves, 8 tbsp sweet Soy sauce, 2 Kaffir lime, 1 Lime, Salt
• 1 tsp Chicken broth powder, 150 ml Water

Grind into a paste:

• 3 tsp Brown sugar, 5 Garlic cloves, 8 Candlenuts, 3 cm Ginger
• 9 Shallots, 5 Birds eye chilies (optional), 2 cm Lesser galangal
• 2½ tsp Salt, 1 tsp Pepper

Directions

• Rub chicken with lime juice & salt, let it rest for 15 minutes. Sauté ground spices, lime leaves & bay leaves with butter. Put in the chicken, water, broth powder & sweet soya sauce; stir well. Cook until the chicken ½ done. Remove from heat; marinate the chicken in the sauce for minimal 2 hour (over night will be better).
• Add in 1 kaffir lime juice, mix well. Grill the chicken both sides until it's cooked. Smear it with the sauce when you turn the chicken over. Pour 1 kaffir lime juice & then serve while the chicken still hot with green chili paste, lemongrass chili paste or spicy mango relish.

Sambal Cabai Hijau (Green Chili Paste)

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

Bahan

• 1 Daun jeruk-iris tipis, 1 Daun bawang-iris
• 1 st Air jeruk limau, Minyak sayur

Haluskan:

• 100 gr Cabai hijau, 1 Tomat hijau, ½ st Gula
• 3 Bawang merah, 1 Bawang putih, 1 st Garam
• ½ cm Kunyit, 1 Kemiri

Cara membuat

• Tumis bahan halus dengan minyak sayur. Beri daun jeruk, daun bawang & air limau, masak sebentar.

Ingredients

• 1 Kaffir lime leaves-thinly sliced, Vegetable oil
• 1 Green onion-sliced, 1 tsp Kaffir lime juice

Grind into a paste:

• 100 gr Green chilies, 1 Green tomato
• 3 Shallots, 1 Garlic clove, 1 Candlenut
• 1 tsp Salt, ½ tsp Sugar, ½ cm Turmeric

Directions

• Sauté ground spices with vegetable oil. Add in lime leaves, green onion & lime juice, cook for awhile.

Soup Kepiting Asparagus (Crab & Asparagus Soup)

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

Bahan

• 400 gr Daging Kepiting, 1 sm Minyak wijen
• 2½ sm Maizena+5 sm air-aduk, 2 Telur-kocok
• 5 Asparagus segar-potong 3-4 cm, 3 st Garam
• 1 Jagung manis-rebus & pipil, 1 st Kecap ikan
• 2 sm Mentega, 1 st Gula, 1¼ lt Kaldu ayam
• ½ st Pala bubuk, 1 Bawang bombay-cincang
• 1 st Lada bubuk, 3 Bawang putih-haluskan
• 10 Rawit iris+6 sm Kecap asin-aduk

Cara membuat

• Tumis bawang putih & bombay dng mentega. Masukkan kepiting, garam, lada, gula, pala lalu aduk2
• Didihkan kaldu, masukkan tumisan, asparagus & jagung. Aduk & masak hingga asparagus empuk. Tambahkan kecap ikan & cairan maizena, aduk sampai kental. Beri telur, aduk perlahan. Sajikan dengan saus kecap rawit.

Ingredients

• 400 gr Crab meat, 1¼ lt Chicken Broth, 3 tsp Salt
• 2½ tbsp Corn starch+5 tbsp Water-mix it well
• 5 fresh Asparagus-cut 3-4 cm, 1 Onion-chopped
• 1 sweet Corn-boiled & shaved kernels, 1 tsp Sugar
• 3 Garlic cloves-grind, ½ tsp ground Nutmeg
• 2 tbsp Butter, 2 Eggs-beaten, 1 tbsp Sesame oil
• 1 st Fish sauce, 1 tsp ground Pepper
• 10 Chilies-sliced & 6 tbsp Soy sauce-mixed

Directions

• Sauté garlic & onion with butter & than stir in the crab, salt, pepper, sugar & nutmeg.
• Bring the broth to a boil; put in sautéed ingredients, asparagus & corn kernels. Let it simmer until the asparagus tender. Pour in corn starch mixture & fish sauce; cook until the soup is thicken. Put in the eggs; gently stir it. Serve the soup with chilies mixture.