Slavinken (Dutch Bacon Wrapped Ground Meat)

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

Bahan

• 250 gr Daging sapi cincang & 250 gr Daging babi/ayam cincang
• 150 gr Roti tawar, 2 st Thyme kering, 1 st Lada hitam bubuk
• 150 ml Susu, 1 Telur, 2 sm Peterseli cincang, Bacon lembaran
• 3 Bawang merah & 2 Bawang putih-haluskan & tumis, Mentega
• ½ st Pala bubuk, 1 sm Terigu+2 sm Air-aduk, Garam

Cara membuat

• Rendam roti di air sampai empuk lalu peras hingga kering. Kocok telur dengan 30 ml susu, garam, lada & pala. Beri roti, campur rata. Campur adonan dengan semua daging, peterseli, thyme, tumisan bawang2. Uleni dengan baik. Bagi adonan daging menjadi beberapa bagian sama banyak. Bentuk adonan menjadi persegi ukuran ± 8X5X2 cm.
• Untuk membungkus tiap potong adonan dibutuhkan 3 lembar bacon: letakkan bacon irisan I memanjang di meja kerja. Letakkan irisan II melintang di atas pertengahan panjang irisan pertama. Letakkan irisan III memanjang sejajar dengan irisan I, bagian tengahnya terletak di atas irisan II (bentuk seperti anyaman tikar). Taruh daging di bagian tengah anyaman. Lipat ujung atas irisan I & ujung bawah irisan III ke arah tengah daging. Lalu lipat kedua ujung irisan II ke tengah. Lipat ujung bawah irisan I & ujung atas irisan III ke arah tengah untuk menutup semuanya. Semat dengan 2 tusuk gigi. Lihat gambar.

• Panaskan oven 160° C. Panaskan mentega di pan dengan api sedang, goreng daging bungkus sampai semua sisinya berubah warna. Tutup pan, lalu masukkan ke oven & panggang ± 20 menit. Keluarkan daging dari pan, sisihkan.
• Tuang 120 ml susu ke sisa cairan di pan, didihkan. Beri terigu, garam, lada & aduk hingga saus daging mengental.
• Hidangkan daging bungkus dengan kentang rebus & sayuran, misalnya kembang kol, buncis, bayam dll. Tuang saus daging di atas kentang.

Ingredients

• 250 gr ground Beef, 250 gr ground Pork/Chicken, 150 ml Milk
• 2 tbsp chopped Parsley, ½ tsp ground Nutmeg, Streaky bacon
• 1 tsp ground Black pepper, 1 Egg, 2 tsp dried Thyme, Butter
• 300 gr White bread, 1 tbsp Flour+2 tbsp Water-mix, Salt
• 3 Shallots & 2 Garlic cloves-grind & then sautéed

Directions

• Soak bread in water until it's soften & then squeeze them firmly. Beat egg with 30 ml milk, salt, pepper & nutmeg. Add in the bread; mix well. Combine this mixture with ground meat, parsley, thyme, sautéed garlic & shallots; knead thoroughly. Divide the mixture into several equal portions & then form them into a firm ± 8X5X2 cm square.
• For each portion you`ll need 3 strips of Bacon: place the 1^st strip lengthwise on the counter. Place the 2^nd strip wide wise, overlapping in the middle length of the 1^st strip. Then place the 3^rd strip right next to the 1^st strip lengthwise, the middle part should be above the 2^nd strip (looks like mat weaving). Place the meat in the middle of bacon strips. Fold the upper end of the 1^st strip & the lower end of the 3^rd strip over the meat.; fold both ends of the 2^nd strip over; fold the lower end of the 1^st strip & the upper end of the 3^rd strip over to cover all. Fasten all with 2 toothpicks.

• Preheat oven to 160° C. Heat the butter in a pan over medium heat, fry stuffed bacon until the colour has change on all sides. Put a lid on the pan & place it in the oven. Bake for ~ 20 minutes. Remove stuffed bacon from the heat & set it aside.
• Pour 120 ml milk into the remaining liquid on the pan & bring it to a simmer. Add in flour mixture, salt & pepper; stir until the gravy thickens.
• Serve stuffed bacon with boiled potatoes & vegetables such as Cauliflower, Peas, Spinach, etc. Pour some of the gravy over potatoes.

Ayam Isi Di Buluh (Spicy Chicken Cooked in Bamboo Tubes)

 

Ayam Isi Di Buluh (Spicy Chicken Cooked in Bamboo Tubes) is a Manadonese (North Sulawesi-Indonesia) dish. Buluh means bamboo in Manadonese. Instead of cooking it in a pot, we put all of the ingredients inside a hollow of a bamboo tube & then cook it slowly in an open fire. This dish uses a lot of spices, but actually it’s very easy to cook. Although it will taste better when it’s cooked inside of the bamboo tubes, but it is also possible & much easier when you first wrap the chicken with banana leaves & then grill/roast them in the oven. The original recipe is very spicy, but U can reduce the amount of chilies depending on your taste.

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

Bahan

• ½ Ayam-potong 10, 2 sm Air nipis, 2 Jeruk limau, 400 ml Air
• 4 Cabai hijau-iris,4 Bawang putih-haluskan, 50 gr Jahe-parut
• 1 Tomat hijau-potong, 12 Rawit+3 Cabai merah-tumbuk kasar
• 8 Bawang merah-iris halus, 30 helai Kemangi-sobek2, Garam
• 2 Sereh, 3 Daun bawang+2 Pandan+10 Daun jeruk-iris halus
• Minyak, Bambu berdiameter minimal 8 cm/Daun pisang

Cara membuat

• Lumuri ayam dengan air nipis & garam, diamkan 30 menit. Iris halus bagian putih dari sereh, sisanya digeprek.
• Tumis cabai2, bawang2, jahe, & sereh hingga harum dengan api sedang. Masukkan ayam, aduk hingga berubah warna. Beri air, masak sampai mendidih. Kecilkan api, beri garam, daun bawang, pandan, daun jeruk. Masak hingga bumbu meresap & air berkurang (hampir kering), Beri tomat, aduk sebentar, angkat.
• Mskkan ayam ke dlm bambu, bakar dng bara kecil hingga matang. Putar bambu sesekali agar ayam matang merata. Dpt juga dng cara ayam dibungkus dng daun pisang, panggang di oven 175°C selama ± 30-40 menit.
• Keluarkan ayam dari bambu/buka bungkusan daun pisang. Beri air jrk limau & kemangi, aduk rata. Hidangkan ayam bersama nasi putih.

Ingredients

• ½ Chicken-cut into 10, 2 tbsp Lime juice, 50 gr Ginger-grated
• 3 Red chilies & 12 Bird`s eye chilies-coarsely pound, frying Oil
• 10 Kaffir lime leaves+3 Scallions+2 Pandan leaves-thinly sliced
• 8 Shallots-thinly slice, 4 Green chilies-sliced, 400 ml Water
• 2 stalks Lemongrass, 2 Kaffir lime, 1 Green tomato-small cut
• 30 Lemon basil leaves-shredded, 4 Garlic cloves-grind, Salt
• Bamboo tubes-minimal 8 cm in diameter/Banana leaves

Directions

• Rub the chicken pieces with lime juice & enough salt, let it stand for 30 minutes. Thinly sliced the white part of the lemongrass stalks & bruised the rest of it.
• Sauté the chilies, shallots, garlic, ginger & lemongrass until fragrant over medium heat. Stir in chicken, cook until the colour changed. Pour in the water & bring it to a simmer. Turn the heat to low, put in the salt, green onions, pandan & kaffir lime leaves. Cook until the flavour blended & the liquid reduced (almost dry). Stir in tomato. Remove from the heat.
• Put the chicken into the hollow of the bamboo tubes; grill them in an open fire (low flame) until it's cooked. Turn the bamboo tubes over to ensure the chicken cooked evenly. Or you can also just wrap the chicken with banana leaves tightly; then grill/roast at 175°C in the oven for 30-40 minutes.
• Remove the chicken from the bamboo tubes/Unwrapped the banana leaves. Stir in kaffir lime juice & lemon basil leaves. Serve the chicken with steamed white rice.

Baked Macaroni & Cheese

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

Bahan

• 375 gr Macaroni pendek, 4 sm Mentega, 1 Telur-kocok
• ½ Bawang bombay-cincang, 2 Daun salam, 3 sm Terigu
• 100 gr Keju Mozzarella serut, 1 st Lada hitam bubuk
• 1 st Cabai bubuk, 300 gr Keju Cheddar serut, Garam
• Air mendidih+garam, 10 Tomat cherry, 4 sm Olive oil
• 75 gr Jamur & 15 Daging asap-iris, ¼ st Pala bubuk
• 500 ml Susu+200 ml Krim-aduk, 2 st Mustar kuning
• Panir secukupnya

Cara membuat

• Rebus macaroni di air mendidih+garam sampai ¾ matang. Angkat, tiriskan.
• Tumis bombay, daging asap, jamur dengan olive oil, sisihkan. Panaskan mentega, masukkan terigu sambil aduk. Beri susu sedikit2 sambil diaduk terus. Tambahkan mustar, daun salam, bumbu2, masak ± 10 menit, buang salam. Angkat, beri telur, mozzarella, 200 gr keju cheddar, aduk hingga keju leleh. Masukkan macaroni, tumisan & tomat lalu aduk hingga rata.
• Panaskan oven 200°C. Masukkan adonan ke dalam loyang yang sudah dioles mentega, panggang selama 15 menit, taburi atasnya dengan panir & sisa keju cheddar, panggang lagi hingga kuning kecokelatan.

Ingredients

• 375 gr elbow Macaroni, Boiling water, 4 tbsp Olive oil
• 300 gr shredded Cheddar cheese, 2 tsp Yellow mustard
• 100 gr Mozzarella cheese, Bread crumbs, 2 Bay leaves
• ¼ tsp ground Nutmeg, ½ Onion-chopped, 3 tbsp Flour
• 1 Egg-beaten, 500 ml Milk+200 ml Cream-mix, Salt
• 1 tsp Cayenne pepper powder, 10 Cherry Tomatoes
• 4 tbsp Butter,15 Bacon & 75 gr Champignon-sliced
• 1 tsp ground Black pepper

Directions

• Cook macaroni in boiling water+salt until al dente. Remove from the heat & drain it.
• Sauté the onion, bacon & champignon with olive oil, set it aside. Heat butter to melt it & then put in the flour; stir quickly. Pour in the milk, little by little, stir until it smooth (no lumps). Ad in mustard, bay leaves & seasoning; stir constantly & cook for ~ 10 minutes. Discard bay leaves. Remove from the heat; add in egg, 200 gr of cheddar & mozzarella; stir until the cheese melts. Put in sautéed bacon, macaroni & tomatoes; mix well.
• Heat the oven to 200°C. Transfer the batter into a greased casserole dish. Bake for ~ 15 minutes. Sprinkle the top with bread crumbs & 100 gr of cheddar cheese; bake until it's golden brown on top.

Brownies Kukus (Steamed Brownies)

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

Bahan

• 6 Telur besar, 1 st Air nipis, 130 gr Terigu serba-guna
• 100 gr Dark cooking chocolate (≥70% cacao), ½ st Garam
• ½ st Baking powder, 125 ml Minyak sayur/Minyak canola
• 2 sm Pasta coklat, 225 gr Gula, ½ st ekstrak Vanili
• 60 gr Coklat bubuk tawar, 50 gr Mentega tawar
• ½ st Emulsifier, 60 ml Susu kental manis coklat

Cara membuat

• Campur terigu, bak.pwd & coklat bbk, ayak ke mangkuk, sisihkan. Lelehkan mentega. Lelehkan dark coklat dng ditim di atas api sdng, mskkan minyak & mentega, aduk rata (jangan dididihkan).
• Kocok telur, air nipis & gula sampai berwarna pucat & mengembang dng mixer kec. tinggi. Mskkan pasta cklt, emulsifier, garam, vanillie & camp. terigu sedikit2 sambil diaduk melipat hingga rata dng spatula. Tuang dark coklat, aduk rata dng spatula. Kocok dng mixer kec.sedang ± ½ mnt.
• Alasi loyang persegi uk. 23X13 cm dng kertas roti, olesi mentega, taburi terigu (tdk perlu bila memakai loyang silikon). Bungkus tutup kukusan dng lap kmd pnskan kukusan hingga airnya mendidih & beruap.
• Adonan dibagi 3, adonan ke II dicampur rata dng susu kental. Tuang adonan I di dasar loyang, kukus dng api sedang 10 mnt. Buka tutup kukusan, tuang adonan II diatasnya, tutup & kukus 10 mnt. Tuang adonan III di atas, kukus 20 mnt. Matikan api, buka tutup, biarkan sampai suam2 kuku. Angkat loyang dr kukusan, dinginkan sepenuhnya, klrkan kue dari loyang.

* Resep Ny. Liem dng modifikasi pribadi.

Ingredients

• 6 large Eggs, 130 gr all-purpose Flour, 1 tsp Lime juice
• ½ tsp Salt, 2 tbsp Chocolate paste, ½ tsp Baking powder
• ½ tsp Vanilla extract, 60 ml Chocolate condensed milk
• 100 gr Dark cooking chocolate, 50 gr unsalted Butter
• ½ st Emulsifier, 125 ml Vegetable oil/Canola oil
• 60 gr unsweetened Cocoa powder, 225 gr Sugar

Directions

• Sift the flour, cocoa & baking powder into a bowl, set it aside. Melt butter; set it aside. Melt the dark chocolate over a hot-water bath with medium heat. Stir in melted butter & oil (don`t boil it)
• Beat eggs, lime juice & sugar with electric mixer on high speed until it's pale & thicken. Add in chocolate paste, emulsifier, salt, vanilla extract & flour mixture little by little; gently fold in using a spatula. Pour in dark chocolate mixture, fold in using a spatula. Beat the batter with electric mixer on medium speed for ½ min.
• Line a 23X13 cm pan with parchment paper, butter & flour the paper (not necessary when using a silicon pan). Cover the steamers lid with clean cloth; then heat the steamer until the water is boiling & steam comes out from under the lid.
• Divide the batter into 3 portions; mix the second portion with condensed milk. Pour the first batter portion into the pan; the steam it for 10 min over medium heat. Remove the lid; pour in the second portion; cover the steamer & steam for 10 min. Pour the third batter portion on top; steam for 20 min. Turn off the heat, remove the lid; let the pan stand there until the cake lukewarm. Remove pan from the steamer & let the cake cool down completely before removing from the pan.

* Adapted from Mrs. Liem`s recipe, with some modification.

Misoa Goreng Tepung (Crispy Fried Misua Cake)

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

Bahan

• 200 gr Misoa, 50 gr Bawang bombay-cincang, 1 sm Kecap asin
• 50 gr Wortel & 150 gr Daging ayam-potong2 kecil, ½ lt Kaldu
• 2 Kemiri+2 Bawang putih-haluskan, ½ st Gula, 3 sm Margarin
• 2 Daun bawang-iris, 1 st Lada bubuk, 2 st Garam, Minyak
• 1 st Cabai bubuk (opsional)

Pelapis:

• 10 sm Terigu, 1 st Baking powder, 1½ st Garam, 1 sm Minyak
• 3 sm Tepung beras, 2 Daun jeruk-iris halus, ½ st Lada bubuk
• 1 st Ketumbar bubuk, 250 ml Air es, ½ st Gula

Cara membuat

• Tumis bumbu halus & bombay dng 2 sm margarin sampai harum. Masukkan ayam, masak hingga matang. Tuangi kaldu, didihkan, masukkan misoa, wortel & daun bawang. Aduk hingga kaldu tinggal ½ nya. Beri garam, lada, gula, cabai bubuk & kecap asin, aduk hingga kaldu kering. Angkat.
• Alasi loyang persegi dng kertas roti, olesi dng margarin. Tuang adonan merata ke loyang setinggi ± 5 cm, tekan2 untuk memadatkan. Dinginkan, biarkan mengeras selama ± 2 jam. Ptg2 misoa padat berukuran ± 8X5 cm.
• Pelapis: Campur semua bahan kecuali daun jeruk sampai halus tak bergumpal. Beri irisan daun jeruk lalu aduk rata.
• Panaskan minyak dengan api sedang. Celup misoa ke bahan pelapis, goreng hingga kuning kecokelatan. Angkat misoa & tiriskan di atas kertas minyak.

Ingredients

• 200 gr Misua, 150 gr Chicken fillet & 50 gr Carrot-cut small
• 2 Green onions-sliced, 1 tsp ground Pepper, 3 tbsp Margarine
• 50 gr Onion-chopped, 2 Candlenuts & 2 Garlic cloves-grind
• ½ lt Broth, 1 tbsp Soy sauce, ½ tsp Sugar, 2 tsp Salt, Oil
• 1 tsp Chili powder (optional)

Coating ingredients:

• 10 tbsp Flour, 3 tbsp Rice flour, 1 tsp ground Coriander
• 2 Kaffir lime leaves-thinly sliced, 1 tsp Baking powder
• 250 ml iced Water, ½ tsp Sugar, ½ tsp ground Pepper
• 1 tbsp Oil, 1½ tsp Salt

Directions

• Sauté ground spices & onion with 2 tbsp margarine until fragrant. Add in the chicken & stir until it's cooked. Pour in the broth & bring it to a simmer. Add in the misua, carrot & green onion. Stir until only ½ of the liquid left. Season with salt, pepper, sugar, chili pwd & soy sauce. Stir constantly until the liquid absorbed. Remove from the heat.
• Grease & line the bottom of a casserole dish with a parchment paper. Evenly pour the batter into the dish, ~ 5 cm thick; press evenly to compact. Let it chill for ~ 2 hours; allow the misua mixture to solidified & firm. Slice misua into ~ 8X5 cm pieces.
• Coating: Combine all coating ingredients (except the lime leaves), mix until smooth (no lumps). Add in lime leaves, stir well.
• Preheat the oil in a pan over medium heat. Dip sliced misua in the coating batter to cover all. Fry them in hot oil a few at a time until golden brown. Take it out & drain on a paper towel.

Bitterballen (Dutch Beef Meatballs)

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

Bahan

• 100 gr Mentega, 1½ sm Peterseli cincang, 2 Telur-kocok
• 350 ml Kaldu sapi-dari memasak daging*, ½ st Pala bubuk
• 400 gr Daging sapi-potong dadu*, ¾ st Lada hitam butir
• 1 Bawang bombay-belah 4, 2 sm Bawang bombay cincang
• 1 Daun salam, beberapa batang Thyme segar, 1 Cengkeh
• 1 Seledri batang besar, 120 gr Panir, ½ st Lada bubuk
• 150 ml Susu evaporated, 200 gr Terigu, Garam, Air
• Minyak goreng

Cara membuat

• Masak daging & air seckpnya utk merendam daging di panci besar. Didihkan, buang busa yg terbentuk. Masukkan batang seledri, thyme, bombay belah, salam, lada hitam & cengkeh. Rebus sampai daging empuk. Angkat, saring 350 ml kaldunya. Buang bumbu & daun lalu cincang halus daging.
• Tumis bawang bombay cincang, sisihkan. Lelehkan mentega di atas api kecil. Mskkan 100 gr terigu sedikit2, aduk dng sendok kayu/whisk sampai menyatu dng mentega (seperti pasta). Tuangi sedikit kaldu, aduk sampai kaldu terserap oleh adonan tsb. Tambahkan lagi kaldu & susu sedikit2 setiap kali, terus aduk sampai adonan halus. Masak beberapa saat, masukkan tumisan bombay, daging & peterseli. Bumbui dng garam, lada & pala. Angkat dari api, tuang ragout ke wadah & biarkan mendingin sempurna. Tutup wadah & masukkan ke kulkas beberapa jam sampai ragout menjadi solid.
• Ambil ragout dng sendok, bentuk menjadi bola2 berukuran ± 4 cm dengan rapi. Gulingkan hati2 di terigu, kmd di telur, terakhir di panir sampai menutupi seluruh permukaan. Tutup & masukkan kulkas 30 menit.
• Panaskan minyak 180° C. Goreng bola2 di dalam minyak hingga terendam sampai kuning kecokelatan (± 4 mnt). Angkat lalu tiriskan di kertas minyak. Hidangkan dng mustad pedas atau saus cabai.
• * Kalau tidak ada waktu, gunakan daging cincang yg dihlskan sekali lagi lalu ditumis matang serta gunakan kaldu konsentrat siap pakai.

Ingredients

• 100 gr Butter, 1½ tbsp chopped Parsley, 2 Eggs-beaten
• ½ tsp ground Pepper, 1 Bay leaf, 120 gr Bread crumbs
• 1 Onion-quartered, 2 tbsp minced Onion, 200 gr Flour
• 350 ml Beef stock-from cooking the meat*, frying Oil
• 400 gr stewing Beef-cubed*, 150 ml Evaporated milk
• 1 Cloves, ¾ tsp Black peppercorns, few sprigs Thyme
• 1 Celery rib, ½ tsp ground Nutmeg, Salt, Water

Directions

• Cook the meat with enough water to cover the meat in a large pan. Bring to a simmer; skim the foam off. Add in the celery stalk, thyme, quartered onion, bay leaf, peppercorns & cloves. Cook until the meat is tender. Remove from the stove; strain off 350 ml stock into a jug. Discard the spices & leaves & then chop the meat finely.
• Sauté minced onion, set it aside. Slowly melt the butter over low heat. Add in 100 gr flour little by little, stir with a wooden spoon/whisk until it has blended with butter (thick paste forming). Pour in a small amount of stock, stir until the paste absorbs the stock. Add more stock & milk little by little; keep stirring until the mixture smooth. Simmer for a few minutes & then stir in sautéed onion, parsley, beef, salt, pepper, ground nutmeg. Remove from the heat; pour the roux into a container & let it cool completely. Cover & refrigerate for several hours until it has solidified.
• Roll heaped teaspoons of the mixture into neat, even-sized small balls (~ 4 cm diameter). Roll them lightly through the flour, the egg & then bread crumbs until it covers the whole surface. Wrap & refrigerate the balls for 30 minutes.
• Heat oil to 180° C. Deep-fry the balls until golden brown (~ 4 minutes). Remove from the heat & drain them on paper towels. Serve Bitterballen with spicy mustard or chili sauce.
• * If u don`t have much time, use sautéed finely ground meat & ready to buy beef stock.