Gulai Nangka/Cubadak (Minangese Young Jackfruit Curry)

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

Bahan

• 300 gr Nangka muda-potong2, 2 st Gula, 2 Kapulaga
• 350 gr Daging tetelan-iris2, 1 Daun kunyit, Garam
• 1 st Asam, 250 ml Santan kental, 1 st Lada bubuk
• 5 sm Kelapa parut-sangrai lalu haluskan, 1 Pekak
• 3 cm Lengkuas & 2 Sereh-geprek, 800 ml Kaldu
• 3 Daun salam, 5 Daun jeruk, 4 sm Minyak
• 4 Daun kol & 6 Kacang panjang-iris2 (optional)

Haluskan:

• 4 Cabai merah, 2 Cabai keriting, 1 cm Kunyit
• 8 Bawang merah, 4 Bawang putih, 2 cm Jahe
• 2 st Ketumbar, 4 Kemiri

 

Cara membuat

• Tumis bumbu halus. Rebus daging dengan kaldu & semua bumbu selama 20 menit. Beri santan, masak sampai empuk sambil diaduk sering2 agar santan tak pecah.
• Masukkan nangka, masak sampai lunak. Beri kelapa & kacang panjang, masak hingga kuah agak mengental. Masukkan kol & masak hingga layu saja. Angkat dari api.
• Hidangkan dengan nasi hangat bersama lauk lain seperti: Sambal Lado Mudo, Rendang Sapi Padang, Telur Balado, Telur Sambo Padang, Ayam Bakar Padang, Dendeng Batokok atau Dendeng Balado (klik pada link untuk melihat resep2nya).

 

Ingredients

• 300 gr unripe Jackfruit-sliced, 3 Bay leaves
• 350 gr Flank meat-sliced, 1 Turmeric leaves
• 2 Cardamom pods, 1 Star anise, 2 tsp Sugar
• 250 ml thick Coconut milk, 4 tbsp Frying oil
• 3 cm Galangal & 2 Lemongrass-bruised, Salt
• 5 tbsp grated Coconut-roasted & then grind
• 5 Kaffir lime leaves, 1 tsp Tamarind
• 1 tsp ground Pepper, 800 ml Broth
• 4 Cabbage leaves & 6 Long beans-sliced (optional)

Grind into a paste:

• 4 Red chilies, 2 Cayenne peppers, 8 Shallots
• 1 cm Turmeric, 2 cm Ginger, 4 Garlic cloves
• 2 tsp Coriander, 4 Candlenuts

 

Directions

• Sauté the spices paste. Boil meat with sautéed spices, broth & other spices for 20 minutes. Pour in coconut milk; stirring it often & cook until the meat tender.
• Add in jackfruit; cook until it soften. Put in ground coconut & long beans; cook until the liquid thickens. Add in sliced cabbage & cook until it wilts. Remove from the heat.
• Serve young Jackfruit curry with warm rice & other dish such as: Minangese Green Chili Relish, Indonesian Dried Beef Curry, Fried Eggs in Chili Paste, Thick Omelette with Grated Coconut, Minangese Grilled Chicken, Dried Beef with Green Chili Paste atau Indonesian Beef Jerky in Chili Paste (click on the links to see the recipe).

Ikan Kuah Asang (Manado Style Sour & Spicy Fish Soup)

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

Bahan

• 500 gr Fillet kakap merah+½ buah Jeruk nipis
• 1¼ lt Air, 2 cm Jahe-parut, 3 sm Air jeruk nipis
• 5 Daun jeruk, 15 Rawit, 4 cm Kunyit-iris tipis
• 1 batang Daun ketumbar, 3 Tomat-iris, Garam
• 30 lembar Daun kemangi, 1 st Lada bubuk
• 2 Sereh & 1 cm Lengkuas-geprek, 2 Daun salam
• 4 Cabai merah-iris, 5 Bawang merah-iris
• 2 Bawang putih-haluskan, 1 Pandan-potong2

Cara membuat

• Kakap dipotong 2, lumuri dengan air dari ½ jeruk nipis & garam, biarkan 15 menit. Didihkan air, lengkuas, sereh, bawang putih, lada, jahe, air nipis, rawit, kunyit, daun ketumbar, salam, daun jeruk & pandan, masak hingga rasa menyatu. Masukkan irisan bawang merah, cabai merah, garam & ikan. Masak hingga ikan matang. Buang pandan, daun jeruk, daun salam, lengkuas & serehnya.
• Beri tomat & daun kemangi, masak sebentar saja. Angkat & hidangkan panas2.

Ingredients

• 500 gr Red snapper fillet+½ a Lime, 1¼ lt Water
• 2 cm Ginger-grated, 1 tsp ground pepper, Salt
• 5 Kaffir lime leaves, 3 Tomatoes-sliced
• 1 stalk Coriander leaf, 15 Bird's eye chilies
• 3 tbsp Lime juice, 4 cm Turmeric-thinly sliced
• 1 cm Galangal & 2 Lemongrass-bruised
• 30 Lemon basil leaves, 1 Pandan leaf-big sliced
• 5 Shallots & 4 Red chilies-thinly sliced
• 2 Garlic cloves-grind, 2 Bay leaves

Directions

• Cut the fish fillet into 2 & then rub them with the juice of ½ a lime & enough salt. Let it stand for 15 mins. Boil water with galangal, lemongrass, ginger, turmeric, garlic, pepper, lime juice, bird`s eye chilies, bay leaves, lime leaves, pandan leaf, coriander stalk. Bring it to a simmer; cook until the flavor blended, then stir in shallots, red chilies, salt & the fish. Cook until the fish cooked. Discard the pandan leaves, kaffir lime leaves, bay leaves, galangal & lemongrass.
• Add in the tomatoes & lemon basil leaves, stir for awhile. Remove from the heat & serve immediately.

Herb Roasted Pork Loin & Potatoes with Cream Sauce

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

Bahan

• 1 kg Daging lulur luar/Pork loin *, ½ st Cabai bubuk
• 4 (10 gr) Bawang putih & 6 gr Jahe-haluskan, Garam
• 2 sm Olive oil, 1 st Daun Basil, 1 st Rosemary
• Lada hitam bubuk, 1 st Thyme

Roasted Herb Potatoes:

• 1,2 kg Kentang, ½ Jeruk nipis, 3 sm Olive oil
• 150 gr Bawang bombay & 3 Bawang putih-cincang
• 2 sm Mentega, 1 st Lada hitam bubuk, 1½ st Garam
• 2 sm Mixed Herbs (rosemary+thyme+marjoram+sage)

Saus Krim:

• 2 Bawang merah & Petersely-cincang, 2 sm Olive oil
• 150 ml Krim, 50 ml Air dari panggangan, 1½ sm Cognac
• 1 sm Mentega, 1 st Terigu

Honey Glazed Carrots:

• 750 gr Wortel-iris, 1 sm Gula merah, Lada hitam bubuk
• 1 sm Air nipis, Peterseli cincang, 2 sm Mentega, Garam
• 1 sm Madu

Cara membuat

• Campur jahe, bawang putih, thyme, cabai bubuk, rosemary, basil, garam, lada & olive oil. Kerat daging setiap 2½ cm (di sisi atas & bawah), lalu lumuri seluruh bagian daging dengan campuran bumbu sampai kebagian dalam keratan2nya. Diamkan 30 menit.
• Panaskan oven 250° C. Letakkan daging di atas sebuah rak yang diletakkan di dalam sebuah pan panggang. Tuang 200 ml air ke dalam pan. Panggang daging 30 menit, turunkan suhu ke 200° C; panggang 50-60 menit. Keluarkan pan & biarkan daging di atas rak selama ± 20 menit sebelum dipotong
• Saus Krim: Campur krim dengan terigu, sisihkan. Tumis bawang merah dengan mentega & olive oil sampai layu di api sedang. Masukkan sisa cairan dari bekas memanggang. Tuangi cognac, aduk hingga cognac berkurang. Beri krim, kecilkan api ke rendah, bumbui garam & lada. Aduk hingga saus mengental. Taburi peterseli cincang.
• Honey Glazed Carrots: Panaskan mentega lalu masukkan wortel, lada & garam. Masak hingga wortel ½ matang. Beri madu, gula merah & air nipis. Aduk hingga madu+gula melapisi wortel. Masak hingga wortel matang tapi tidak layu. Angkat, taburi peterseli.
• Roasted Herb Potatoes: Panaskan oven 200°C. Potong2 kentang bentuk dadu 3-4 cm. Sebar bawang bombay & kentang dalam 1 lapisan (kentang jangan saling tumpuk) di loyang lebar berlapis aluminium foil. Lelehkan mentega, campur dengan olive oil, bawang putih, garam, lada. Tuang di atas kentang lalu aduk rata. Panggang 30 menit. Aduk dengan sendok beberapa kali agar tidak saling menempel. Beri mixed Herbs & air nipis, aduk rata. Panggang lagi 10-15 menit sampai kentang empuk & tampak kering berkerut.
• Hidangkan daging bersama saus krim, Roasted Herb Potatoes & Honey Glazed Carrots.
• * Anda dapat mengganti daging Pork loin dengan daging sapi tenderloin. Panggang daging 250°C untuk 15 menit, kecilkan suhu ke 175°C; panggang selama ¾ jam (masih merah-medium rare) sampai 1¼ jam (matang-well done).

Ingredients

• 1 kg whole Pork loin*, 1 tsp dried Rosemary, 2 tbsp Olive oil
• 10 gr (4 cloves) Garlic & 6 gr Ginger-grind, 1 tsp dried Basil
• 1 tsp dried Thyme, ½ tsp Cayenne pepper powder
• Salt & ground Black pepper

Roasted Herb Potatoes:

• 1,2 kg Potatoes, 150 gr Onion & 3 Garlic cloves-chopped
• 2 tbsp Butter, 1 tsp ground Black pepper, 3 tbsp Olive oil
• 2 tbsp Mixed Herbs (chopped rosemary+thyme+marjoram+sage)
• 1½ tsp Salt, ½ of Lime

Cream sauce:

• 150 ml Cream, 2 Shallot-chopped, 1 tsp Flour, chopped Parsley
• 50 ml Drippings from roasting, 2 tbsp Olive oil, 1 tbsp Butter
• 1½ tbsp Cognac

Honey Glazed Carrots:

• 1 tbsp Lime juice, 750 gr Carrots, 1 tbsp Brown sugar
• 1 tbsp Honey, 2 tbsp Butter, chopped Parsley, Water
• Salt & ground Black pepper

Directions

• Mix ginger, garlic, thyme, cayenne powder, rosemary, basil, salt, pepper & olive oil. Make deep slashes, each 2½ cm in both side (upper & bottom) of the meat surface. Press the mixture into the openings. Rub the whole meat with the remaining mixture. Let it stand for 30 minutes.
• Preheat oven to 250° C. Place the meat on a wire rack in a roasting pan. Pour 200 ml water into the roasting pan. Roast the meat for 30 minutes & then reduce the heat to 200° C; roast for 50-60 minutes. Remove from the oven. Allow meat to sit for ~ 20 minutes before carving
• Sauce: Mix the cream with flour, set it aside. Sauté shallot with butter & olive oil over medium heat until it wilts. Stir in the drippings from roasting. Pour in cognac; stir until the cognac has reduced. Add in cream; reduce the heat to low & then season with salt & pepper to taste. Allow the sauce to thicken. Sprinkle with parsley.
• Honey Glazed Carrots: Heat butter until it melts. Add in carrots, salt & pepper. Cook until the carrots half cooked. Add in honey, sugar & lime juice; stir until this glaze coats the carrots evenly. Cook until the carrots cooked but still a bit crunchy. Remove from the heat; sprinkle with parsley.
• Roasted Herb Potatoes: Preheat oven to 200°C. Slice the potato into 3-4 cm cubes. Spread potatoes & onion in large shallow roasting pan lined with a foil, in a single layer. Melt the butter; combine it with olive oil, garlic, salt & pepper. Drizzle over the potato & onion; toss them to coat well. Bake for 30 minutes. Tossing a few times to prevent it from sticking. Stir in herbs & lime juice & then bake for 10-15 minutes or until the potatoes are tender throughout & the skins are a bit shriveled & crisp
• Serve pork with the sauce, roasted herb potatoes & honey glazed carrots.
• * You could also substitute pork loin with beef tenderloin. Roast the beef over 250°C for 15 minutes, reduce the heat to 175°C; roast for ~ ¾ hour (medium rare) until 1¼ hours (well done).

Kue Sarang Semut Pandan Vietnam (Vietnamese Honeycomb Cake)

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

Bahan

• 250 ml Santan kental, 240 gr Tepung tapioka, 210 gr Gula
• 6 Telur, 4 Daun pandan-iris2 besar, 1 st Vanili, Margarin
• 2½ st Baking powder single-acting*, Pewarna makanan hijau
• ½ st Garam

Cara membuat

• Masak santan & garam di pan dengan api kecil. Masukkan daun pandan sambil terus diaduk masak hingga wangi. Beri gula, aduk hingga gula larut saja. Angkat & biarkan hingga mencapai suhu ruang.
• Panaskan oven & loyang 175° C, karen loyang harus panas waktu adonan dimasukkan.
• Campur baking powder & tapioka, sisihkan. Kocok telur dng whisk hingga menyatu saja (jangan sampai berbusa). Saring campuran santan kedlm mangkuk telur, aduk rata. Secara bertahap tambahkan tp tapioka ke adonan. Aduk perlahan & searah sampai adonan halus. Beri vanilli & pewarna, aduk hingga warna yg diinginkan tercapai.
• Setlh oven & loyang siap, ulasi bagian dasar saja dari loyang dng margarin. Saring adonan ke dlm loyang, biarkan 5 mnt, kmd panggang ± 45 mnt (sampai permukaan kue kuning kecoklatan & tusuk gigi yg ditusukkan ditengah kue, bersih saat diangkat keluar)
• Keluarkan loyang, ltkkan terbalik diatas rak kawat & biarkan mendingin sampai suhu ruang. Keluarkan kue dari loyang & hidangkan.
• * Jangan gunakan baking powder double-acting, krn tak akan berhasil. Kalau tdk bisa mendptkan yg single-acting, ganti dng mencampurkan 2 bagian cream of tartar & 1 bagian baking soda (Spt yg saya gunakan utk resep ini: 1¾ st cream of tartar & ¾ st baking soda).

Ingredients

• 250 ml thick Coconut milk, 210 gr Sugar, 6 Eggs, Margarine
• 240 gr Tapioca starch, 4 Pandan leaves-big sliced, ½ tsp Salt
• 1 tsp Vanilla extract, 2½ tsp single-acting baking powder *
• Green food coloring

Directions

• Heat coconut milk & salt in a pan over low heat. Add in pandan leaves, stir constantly & cook until fragrant. Stir in sugar; cook just until it dissolved. Remove from the heat & let it cool dowm to room temp.
• Preheat oven & a baking pan to 175° C, since the pan should be hot when you add the batter.
• Mix bak.powder & tapioca flour; set aside. Whisk eggs just to homogenised the whites & yolks (don`t beat it until foamy). Strain coconut mixture into eggs bowl; stir to combine. Gradually add in baking powder & tapioca starch; stir slowly & in one direction until the batter smooth. Stir in vanilla extract & food colouring until it reaches the desired color.
• After the oven & baking pan ready, lightly grease the bottom side of the pan with margarine. Strain the batter into the pan. Let it sit for 5 min & then bake it for 45 min (until the top of the cake becomes golden brown & a toothpick inserted into the center of the cake comes out clean).
• Remove the pan; put it upside down in a wire rack & let it cool to room temperature. Remove the cake from the pan & serve.
• * Don`t use double-acting baking powder, since it won`t work. If you can`t find single-acting bak. pwd, substitute it by combining 2 part of cream of tartar & 1 part of baking soda (like what I did with this recipe: 1¾ tsp of cream of tartar & ¾ tsp of baking soda).