Kol Isi dengan Saus Krim (Stuffed Cabbage with Cream Sauce)

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

Bahan

• 8-10 Daun Kol putih/hijau, Air & Garam secukupnya
• 2 Bawang merah-cincang, 2-3 sm Mentega cair
• 250 gr Spaghetti/Pasta lain (opsional)

Bahan Saus:

• 80 gr Bawang bombay & 250 gr Tomat-cincang
• 250 ml Krim, 1-2 Cabai keriting-iris (opsional)
• 1 st Bawang putih cincang, Garam secukupnya
• 2 st Kecap inggris, 1 st Cuka, 2 sm Mentega
• ½ st Lada hitam bubuk, 2 st Gula merah

Bahan Isi:

• 250 gr Daging sapi cincang, 2 st Garam, 1 Telur
• 250 gr Daging babi/ayam cincang, 2 sm Mentega
• 90 gr Bawang bombay & 1 Bawang putih-cincang
• 1 st Daun dill, 150 gr Kentang, 1 st Air nipis
• 1 sm Peterseli cincang, ½ st Lada hitam bubuk
• 1 st Bawang putih bubuk, ½ st Bawang bubuk
• ½-1 st Cayenne pepper, ½ st Paprika bubuk
• 1 st Oregano kering, 1 st Thyme kering

Cara membuat

• Kupas kentang lalu parut halus. Campur kentang parut dengan air nipis agar tidak menjadi hitam. Sisihkan.
• Isi: Campur rata daging2, kentang parut, semua bumbu & herba kering dengan tangan/sendok kayu, sisihkan. Lelehkan mentega dengan api sedang, masukkan bawang putih & bombay cincang. Masak & aduk hingga bawang bombay mulai kecokelatan. Masukkan campuran daging, aduk cepat selama 2-3 menit (sampai daging ½ matang). Cicipi, tambahi garam/lada jika perlu. Angkat dari api & biarkan sampai sedikit mendingin. Beri telur, peterseli & dill lalu aduk hingga rata.
• Didihkan air dengan sedikit garam di panci. Masukkan kol & masak hanya hingga kol mulai melembut. Angkat dari air; keringkan. Potong bagian tengahnya yang terkeras (pangkalnya saja, jangan potong seluruh bagian tengah kol). Taruh kol di meja kerja, beri bahan isian pada bagian tengahnya (jumlah bahan isian tergantung besar ukuran kol). Lipat kol agar menutupi seluruh bahan isian dengan rapi, semat dengan tusuk gigi/ikat dengan benang. Panaskan oven 175° C. 
• Saus: Lelehkan mentega dengan api sedang di dalam pan saus. Masukkan bawang putih & bombay cincang, masak selama ± 4 menit. Masukkan tomat cincang, masak & aduk hingga tomat mulai layu. Tuangi krim, masak sambil sesekali diaduk selama 5 menit. Beri cuka, lada, kecap inggris & gula merah. Masak sambil sesekali diaduk sampai saus mengental & tomat lembut. Beri garam secukupnya lalu angkat dari api.
• Ulasi loyang panggang dengan sedikit saus (tipis saja) & 2-3 sm mentega cair secara merata. Sebarkan bawang merah cincang di atasnya. Susun kol isi di atas saus & bawang merah tersebut. Panggang sampai daging matang & kol empuk (± 45 menit), balik kol isi diantaranya.
• Sementara itu, didihkan air & garam di dalam panci. Masukkan spaghetti/pasta & masak hingga matang. Angkat dari api & tiriskan.
• Ltkkan spaghetti & kol isi di piring2 saji. Beri saus di atas spaghetti/pasta & juga sedikit saus di atas kol isi. Hidangkan segera.

Ingredients

• 8-10 White/green cabbage leaves, Water & Salt
• 2-3 tbsp melted Butter, 2 Shallots-chopped
• 250 gr Spaghetti/other Pasta (optional)

Sauce ingredients:

• 250 ml Cream, 2 tbsp Butter, 1 tsp minced Garlic
• ½ tsp ground Black pepper, 1 tsp Vinegar, Salt
• 2 tsp Worcestershire sauce, 2 tsp Brown sugar
• 250 gr Tomatoes & 80 gr Onion-chopped
• 1-2 Cayenne pepper-sliced (optional)

Stuffing ingredients:

• 250 gr ground Beef, 1 tsp Thyme, 1 tsp Lime juice
• 250 gr ground Pork/Chicken, 1 Garlic clove-minced
• 150 gr Potato, 1 tsp Dill, 1 tbsp chopped Parsley
• 1 Egg, ½ tsp Paprika powder, ½ tsp Onion powder
• 1 tsp Garlic powder, ½ tsp ground Black pepper
• ½-1 tsp Cayenne pepper, 90 gr Onion-chopped
• 1 tsp Oregano, 2 tbsp Butter, 2 tsp Salt

Directions

• Peel & then finely grate the potato. Mix it with lime juice so they won`t turn dark; set it aside.
• Stuffing: Using your hand/wooden spoon, combine beef, pork/chicken, grated potato, all dried spices/herbs & seasoning. Set it aside. Melt butter over medium heat; add in chopped onion & minced garlic. Cook & stir until the onion starts to caramelized. Put in the meat, stir quickly for 2-3 minutes (until the meat half-cooked). Taste; add more salt/pepper if it`s necessary. Remove from the heat & let it slightly cool down. Add in egg, chopped parsley & dill. Stir to combine it well.
• Bring a pot of salted water to a boil. Put in cabbage leaves & cook just until it soften. Remove from the water; pat it dry with paper towels. Cut away the thick center stem (hard spine) without cutting all the way through. Place cabbage on a working surface, rib side down. Put some stuffing in the center of each leaf (the amount depends on the cabbage leaf size). Wrap cabbage leaf to cover the stuffing neatly; secure them with toothpicks/string. Meanwhile, preheat the oven to 175°C/350°F.
• Sauce: In a saucepan, melt butter over medium heat. Add in chopped onion & garlic & cook it for ~ 4 minutes. Stir in chopped tomato; cook until the tomato starts to wilt. Pour in cream & bring it to a simmer for 5 minutes; stir occasionally. Add in vinegar, pepper, Worcestershire sauce & brown sugar. Cook until the sauce thickens & tomato smooth; stir occasionally. Add in enough salt to taste & then remove it from the heat.
• Spread a thin layer of the sauce & 2-3 tbsp of melted butter over the bottom of a baking tray/dish. Sprinkle chopped shallots evenly. Arrange stuffed cabbage on top of the sauce & shallots. Bake until the meat cooked through & the cabbage tender (~ 45 minutes); flip/turn over stuffed cabbage in between.
• Meanwhile, bring a large pot of salted water to a boil. Put in spaghetti/pasta & cook until al dente. Remove from the heat & then drain it.
• Place some spaghetti & stuffed cabbage in serving plates; spoon some sauce over the top of spaghetti & a bit sauce over stuffed cabbage. Serve immediately.

Ayam Madras Pakistan (Pakistani Chicken Madras)

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

Bahan

• ½ kg fillet Ayam-potong dadu besar, 4 sm Mentega/Ghee
• 3 Tomat-cincang, 2 sm Air lemon, 2 sm Daun klabet
• Daun ketumbar-hiasan

Pasta kari-Potong kecil2:

• 450 gr Tomat, 2½ cm (10 gr) Jahe, 75 gr Bawang bombay
• 4 (15 gr) Bawang putih, 2 Cabai keriting, 1 Cabai merah

Bumbu kering:

• 1 st Cabai bubuk, 1 st Lada hitam bubuk, 1 st Ketumbar
• 1 st Garam, ½ st Kayu manis bubuk, 1 st Kunyit bubuk
• 1 st Gula, 4 Cengkeh, 1 st Jintan, 2 Kapulaga hitam
• 3 sm Kelapa parut kering

Directions

• Sangrai jintan, ketumbar, kapulaga, cengkeh & kelapa  parut hngga kelapa kecoklatan. Tumbuk bahan tsb kmd campur dng bumbu kering lainnya, sisihkan.
• Masukkan bahan pasta kari ke dlm blender/food processor kemudian blender menjadi pasta halus, sisihkan.
• Panaskan mentega/ghee di pan dalam dng api sedang. Mskkan ayam, aduk hingga ayam kuning kecoklatan. Beri campuran bumbu kering, tumis sampai harum (2-3 menit). Tuang pasta kari, masak lagi bbrp menit. Mskkan tomat cincang, tutup pan & kecilkan api kerendah. Masak sampai ayam matang & saus berminyak (10-15 mnt). Tambahkan garam bila perlu. Jika anda ingin ayam Madras berkuah, tambahkan 50-100 ml air & masak sebentar (opsional). Taburi daun klabet & beri ar lemon. Matikan api & tutup pan 5 mnt seblm dihidangkan. Tempatkan ayam di piring saji & hias dng daun ketumbar.
• Hidangkan ayam madras dng roti Naan, nasi hangat atau Nasi Curry India.

* Adaptasi dari resep Maria Nasir, dng sedikit modifikasi. Terima kasih Maria..:)

Ingredients

• ½ kg Chicken fillet-diced, 2 tbsp Fenugreek leaves
• 3 Tomatoes-chopped, Coriander leaves-garnish
• 2 tbsp Lemon juice, 4 tbsp Butter/Ghee

Curry Paste-Small cut:

• 450 gr Tomatoes, 4 (15 gr) Garlic cloves, 75 gr Onion
• 2½ cm (10 gr) Ginger, 1 Red chilies, 2 Cayenne pepper

Dry spices:

• 1 tsp Coriander, 1 tsp Chili powder, 1 tsp Salt, 4 Cloves
• 1 tsp ground Black pepper, 2 black Cardamom pods
• 1 tsp ground Turmeric, 3 tbsp dry grated Coconut
• 1 tsp Cumin, ½ tsp Cinnamon powder, 1 tsp Sugar

Directions

• Roast cumin, coriander, cardamom, cloves & grated coconut until the grated coconut brownish. Grind them & then mix it with other dry spices; set aside.
• Put all of the curry paste ingredients into a food processor & make a smooth paste, set aside.
• Heat the butter/ghee in a deep pan over medium heat; stir in the chicken until golden brown. Add in the dry spices mixture; sauté for 2-3 min until fragrant. Put in the curry paste; fry for few more minutes. Stir in the chopped tomatoes; cover the pan & reduce the heat to low. Bring to a simmer for 10-15 min or until the chicken cooked through & the sauce becomes greasy. Add in some more salt if it`s necessary. If you want some gravy in your Madras chicken, add 50-100 ml of water (optional). Sprinkle the fenugreek leaves & lemon juice; turn off the heat & cover the pan for 5 minutes before serving. Place them in a serving plate & garnish with coriander leaves.
• Serve the chicken madras with naan (flat bread), warm steamed rice or Indian Curry Rice.

* Adapted from Maria Nasir recipe, with minor modification. Thank you dear Maria..:)

Martabak Manis (Indonesian Sweet Thick Pancake)

In Indonesian & English

Bahan

• 250 gr Terigu protein rendah, ½ st Vanili, 2 Telur
• 30 gr Gula+ekstra utk taburan, ½ st Baking soda
• 350 ml Susu/Air hangat (± 37° C), ½ st Garam
• ½ bungkus Ragi instan (3½ gr), 1 st Baking powder
• Mentega secukupnya untuk olesan

Isi-kombinasi dari:

• Kacang sangrai tumbuk kasar/selai kacang+Muisjes/Coklat chip/-serut/-pasta/nutella+Susu kental manis+Biji wijen putih sangrai
• Keju parut+Susu kental manis+Biji wijen putih sangrai
• Isian lain, tergantung selera anda

Cara membuat

• Campur terigu dng 15 gr gula & baking powder. Beri susu/air, aduk hanya sampai terigu menyatu. Kocok dng mixer kec. tinggi sampai adonan halus & kental (8-10 mnt). Mskkan ragi, aduk rata. Tutup mangkuk dng lap lembab & diamkan sampai adonan naik & terbtk gelembung2 kecil di permukaan adonan (30-60 mnt).
• Kocok telur dng 15 gr gula, baking soda, vanili & garam. Tuang campuran telur ke dlm adonan, aduk sebentar saja sampai adonan menyatu. Tutup lagi mangkuk & diamkan selama 10 mnt (sampai gelembung2 yg terbentuk lebih banyak).
• Panaskan pan datar tebal ukuran 24 cm (pan datar dari besi lebih baik) dng api sedang. Tuang 1 sendok sayur besar adonan ke dlm pan. Putar pan agar adonan menutupi sisi bawah pan seluruhnya dng rata. Tuang lagi adonan ke pan (gunakan hingga ½ bagian dari adonan tsb). Tekan2 adonan dng punggung sendok ke arah sisi tepi pan agar terbentuk pinggiran yg crispy nantinya. Kecilkan api ke rendah-sedang & masak hingga terbentuk banyak gelembung2 kecil di permukaan adonan (5-8 mnt). Kecilkan api ke rendah, taburi permukaan adonan dng gula secukupnya lalu tutup pan. Masak selama 10-15 menit lagi.
• Letakkan martabak di permukaan kerja. Langsung olesi martabak dng mentega lalu taburi gula. Tabur/oles bahan isian dng rata di permukaan martabak sesuai selera. Pecahkan/potong bagian ujung atas & bawah tengah saja dari martabak tsb dng pisau lalu tangkupkan salah satu sisinya ke sisi yang lain. Ulasi permukaan martabak dng mentega, potong & hidangkan. Ulangi prosedur tsb utk sisa adonan (akan didptkan 2 martabak dari resep ini).

 

Ingredients

• 250 gr medium protein Flour, ½ tsp Vanilla extract
• 30 gr Sugar+extra for sprinkle, ½ tsp Salt
• 350 ml warm Milk/Water (~37°C), 2 Eggs
• ½ pack Instant yeast (3½ gr), ½ tsp Baking soda
• 1 tsp Baking powder, enough Butter for spreading

Toppings-combination of:

• coarsely grind toasted Peanuts/peanut butter+Chocolate rice/-chips/-paste/nutella/shaved chocolate+Sweet condensed milk+toasted white Sesame seeds
• enough grated Cheddar cheese+Sweet condensed milk+toasted white Sesame seeds
• Other kind of toppings

Directions

• Combine the flour with 15 gr of sugar & baking powder. Add in the milk, whisk just until the flour incorporated. Beat the mixture with an electric mixer on high speed until the batter smooth & thickens (8-10 min). Whisk in the yeast. Cover the bowl with a damp cloth/towel & let it rest until the batter rose up & some small bubbles formed on the batter surface (30-60 min).
• Whisk the eggs with 15 gr of sugar, baking soda, vanilla extract & salt. Pour the eggs mixture into the batter, whisk for a while just until it`s blended. Cover the bowl again & let it rest for another 10 min (until more of the small bubbles formed).
• Heat a 24 cm (9½ inch) flat thick bottom pan (flat cast iron will be the best) over medium heat. Ladle the batter into the pan; swirl the pan so the batter covers the base completely. Pour more batter (use until ½ of the batter amount) into the pan & then press batter with the ladle back side around the pan edges to create crispy edges later on. Reduce the heat to low-medium; cook until plenty of bubbles appeared on the surface (5-8 min). Reduce the heat to low; sprinkle some sugar & then put on the pan lid. Cook for another 10-15 min.
• Transfer the pancake to a flat surface; generously spread some butter on the pancake surface right away. Sprinkle some more sugar. Sprinkle/spread the filling all over the pancake surface evenly. Using a knife, break one point at the pancake middle upper edge & break also at the middle lower edge. Flip over one side of the pancake to cover the other side. Spread more butter on the surface; slice & serve. Do the same procedure with the rest of the batter (you`ll get 2 thick pancakes from this recipe).

Nasi Bakmoy (Sautéed Meat-Tofu, Shrimp Balls & Braised Egg Over Rice)

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

Bahan

• 250 gr Ayam/babi, 2 cm (12 gr) Jahe-geprek, ½ st Lada
• 1 Tahu-potong dadu & goreng, 2 Bawang putih-haluskan
• ½ sm Kecap inggris, 1 sm Saus tiram, 1 sm Minyak wijen
• 2 sm Kecap manis, 1 st Kecap asin, 2 st Garam
• Air & Minyak secukupnya
• Daun bawang/seledri iris & Bawang goreng-untuk taburan

Bahan telur kecap:

• 4 Telur rebus, 4 sm Kecap manis, 1 st Ketumbar bubuk
• 3 Bawang merah+2 Bawang putih-haluskan, 1 Daun salam
• 400 ml Air, 1 st Garam, ½ st Lada bubuk

Kuah:

• 2 Bawang putih-haluskan, 1 lt Kaldu ayam, 4 Seledri-ikat
• 1 st Lada, 1 cm Jahe, Garam secukupnya

Gorengan Bola2:

• 1 Telur, 250 gr Udang/Ayam cincang, 3 sm Tepung kanji
• 1 st Garam, ½ st Lada

Sambal Petis:

• 2 sm Petis, 50 ml Kecap manis, 2 Cabai keriting-iris
• 10 Rawit-haluskan, ½ st Garam, Minyak goreng
• 2 Bawang merah & 2 Bawang putih-iris, goreng lalu haluskan

Cara membuat

• Rebus matang ayam dengan air secukupnya, 1 st garam & jahe. Tiriskan, lalu potong daging menjadi dadu kecil. Simpan 150 ml air rebusannya. Tumis bawang putih lalu masukkan tahu, ayam & bumbu lain. Aduk rata & beri air bekas merebus ayam. Masak sampai air tinggal setengahnya.
• Kuah: Tumis bawang putih, sisihkan. Masak kaldu lalu masukkan tumisan & bahan lain. Masak hingga bumbu meresap. Angkat lalu buang seledri & jahenya
• Gorengan Bola2: Campur udang/ayam cincang dengan bahan lain, aduk hingga rata. Goreng adonan per 1 sendok teh di minyak panas hingga kuning kecokelatan. Tiriskan.
• Telur kecap: Kupas telur, sisihkan. Tumis bumbu halus hingga harum. Beri air lalu didihkan. Masukkan telur & bahan lain. Masak sambil sesekali diaduk hingga telur kecokelatan & air tinggal setengahnya. Angkat telur.
• Sambal Petis: Tumis cabai2 hingga harum. Angkat, campur dengan bahan lain, aduk.
• Letakkan 1 cup nasi di piring saji, beri tahu-ayam di atasnya, siram kuah, taburi daun bawang/seledri & bawang goreng, beri gorengan & telur. Sajikan dengan sambal petis.

Ingredients

• 250 gr Chicken/pork meat, 12 gr Ginger-bruised, 2 tsp Salt
• 1 Tofu-cubed & fried, ½ tsp ground Pepper, frying Oil
• 2 Garlic cloves-grind, 2 tbsp Sweet soy sauce, Water
• ½ tbsp Worcestershire sauce, 1 tsp Salty soy sauce
• 1 tbsp Oyster sauce, 1 tbsp Sesame oil
• sliced Scallion/celery leaves & fried Shallots-for sprinkle

Soup ingredients:

• 1 lt Chicken broth, 1 tsp Pepper, 1 cm Ginger, Salt
• 2 Garlic cloves-grind, 1 stalk Asian Celery-knotted

Fried balls ingredients:

• 250 gr minced Shrimps/chicken, ½ tsp ground Pepper
• 3 tbsp Tapioca flour, 1 Egg, 1 tsp Salt

Braised eggs ingredients:

• 4 hard boiled Eggs, 1 tsp Coriander powder, 1 tsp Salt
• 3 Shallots & 2 Garlic cloves-grind, ½ tsp ground pepper
• 1 Bay leaves, 4 tbsp Sweet soy sauce, 400 ml Water

Black shrimp paste chili sauce ingredients:

• 2 tbsp Black shrimp paste, 10 Birds eye chilies-grind
• 2 Shallots & 2 Garlic cloves-sliced, fried & then grind
• 50 ml Sweet soy sauce, 2 Cayenne pepper-sliced
• ½ tsp Salt, frying Oil

Directions

• Boil chicken/pork with enough water, 1 tsp of salt & ginger until the meat are cooked. Drain & then dice the meat. Save 150 ml of the water. Sauté garlic; stir in fried tofu, meat & other ingredients. Pour in 150 ml water from the boiling procedure. Cook until just ½ of the liquid left.
• Soup: Sauté the garlic, set it aside. Boil the broth; add in sautéed garlic & other ingredients. Cook until the flavor blended & then remove it from the heat. Discard the celery & ginger.
• Fried Balls: Combine the shrimp/chicken with other ingredients well. Fry each 1 tsp of the batter in hot frying oil until nicely golden brown. Drain & set it aside.
• Braised eggs: Peal eggs; set it aside. Sauté ground spices until fragrant. Pour in water & bring it to a boil. Add in the eggs & other ingredients. Bring it to a simmer; stir occasionally until the eggs brownish & only half of the liquid left. Drain eggs.
• Chili sauce: Sauté all chilies. Remove from the heat & then combine them well with other ingredients.
• Place 1 cup of steamed rice on each serving bowls. Put some sautéed meat & tofu on top. Pour in the soup. Sprinkle with sliced scallions/celery leaves & then add in fried balls & braised egg. Serve the dish with black shrimp paste chili sauce.

Cupcake Pelangi Kukus (Steamed Rainbow Cupcake)

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

Bahan

• 2 Telur, 250 gr Gula halus, 1 st Baking powder
• 250 gr Terigu protein rendah, ½ st Garam
• 175 ml Air soda, Pewarna makanan
• Essence jeruk zitrun/lemon secukupnya

Cara membuat

• Alasi cetakan bolu ukuran besar dng paper cup. Isi kukusan dng air secukupnya lalu pnskan kukusan hingga beruap banyak dng api besar, bungkus tutupnya dengan lap.
• Campur terigu, bak.pwd & garam. Sisihkan. Kocok telur & gula dng kecepatan tinggi sampai kental (10-15 mnt). Kclkan kec. ke rendah, mskkan soda & essence, kocok rata. Beri campuran terigu, kocok hingga tak bergumpal saja. Bagi adonan menjadi beberapa bagian, masing2 dicampur rata dng warna yang berbeda. Mskkan adonan berselang seling ke cup hingga ¾ penuh.
• Kukus per 4-5 kue saja tiap kali (beri jarak yg cukup) selama ± 20 mnt dng api bsr tanpa dibuka 15 menit pertama.

Ingredients

• 2 Eggs, 250 gr Sugar, 1 tsp Baking powder
• 175 ml Soda water, 250 gr low protein Flour
• ½ tsp Salt, Food coloring, Lime/Orange Essence

Directions

• Line moulds with parchment paper/paper cups. Put enough water into the steamer. Wrap the lid with a large kitchen towel & then warm it up over high heat.
• Combine the flour with baking powder & salt; set aside. Beat eggs & sugar with an electric mixer on highest speed until it`s light & thick (10-15 min). Reduce the speed to low; pour in the soda water & essence, beat until they are blended. Add in the flour mixture; beat for a while, just until there are no lumps. Divide the batter into the number of color you want to have; color each one of them with desired food coloring. Fill each mould with the batter until ¾ of the mould height; alternate the color to get a pretty color combination.
• Place each 4-5 moulds into the steamer (give enough space); put on the lid & steam for ~ 20 minutes on high heat. Do not open up the steamer at the first 15 minutes.