Pancake Kentang Jerman (German Potato Pancakes/Kartoffelpuffer)

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

Bahan

• 1 kg Kentang-kupas & cuci, Lada hitam bubuk, Pala bubuk
• 3 Telur-kocok, 1 Bawang bombay sedang-cincang halus
• 4-5 sm Havermout/serelia, Minyak sayur/canola, Garam
• ½ st Thyme, 2 sm Peterseli cincang

Saus apel:

• 175 ml Air, 4 Apel, 50 gr Gula, ½ st Kayu manis bubuk
• 1-2 st Air jeruk lemon/nipis, 2 strip Kulit jrk lemon

Saus krim bawang putih:

• 125 gr Krim asam/Yoghurt tawar, Lada bubuk, Garam
• 125 gr Cream cheese, 1 sm Peterseli/Daun lokio cincang
• 1 st Air jeruk nipis, 1-1½ Bawang putih-cincang halus
• ½ st Minyak sayur

Cara membuat

• Parut halus ketang dengan parutan keju/sayuran, gunakan lubang parutan yang terkecilnya. Tuang kentang parut ke dalam selembar kain saring/lap bersih. Siapkan mangkuk, peras2 keras hingga sebanyak mungkin cairan kentang tertampung di dalam mangkuk (kentang sekering mungkin). Biarkan cairan di dalam mangkuk selama 2-3 menit. Anda akan melihat bahwa cairan terbagi 2 yaitu: pati kentang, yang terlihat lebih kental, terletak di dasar mangkuk & cairan bening yang terletak di atas. Buang cairan bening tersebut dari mangkuk, biarkan pati kentang tetap di dalamnya. Masukkan kentang parut kering ke dalam mangkuk berisi pati kentang. Beri telur, havermout, garam, lada & pala lalu aduk rata. Diamkan adonan 10-15 menit sampai cairan sedikit terserap oleh havermout. Masukkan bawang bombay cincang, peterseli & thyme, aduk rata.
• Saus krim bawang putih: Campur rata krim asam & cream cheese. Beri bawang putih & peterseli/lokio, aduk rata. Masukkan air nipis & minyak, aduk hingga adonan lembut. Bumbui dengan garam & lada.
• Saus apel: Kupas, buang bagian tengah apel yang keras lalu potong apel kecil2. Masukkan ke panci dengan bahan2 saus apel lainnya. Tutup panci, masak di api sedang-kecil sampai empuk (± 20 menit). Angkat dari api, buang kulit jeruknya. Biarkan mendingin, haluskan dengan garpu/alat penghalus kentang.
• Panaskan minyak secukupnya di pan anti lengket dengan api sedang. Masukkan per 1 sm munjung adonan ke pan, tekan perlahan dengan spatula untuk meratakan pancake. Goreng sampai kuning kecokelatan. Balik, goreng juga sisi tersebut sampai kuning kecokelatan & crispy. Tiriskan di kertas roti. Hidangkan panas2 dengan saus apel atau saus krim bawang putih.

Ingredients

• 1 kg starchy Potatoes-peeled & rinsed, Canola/Vegetable oil
• ½ tsp Thyme, 3 Eggs-beaten, 1 medium Onion-finely chopped 
• 2 tbsp chopped Parsley, ground Nutmeg, ground black Pepper
• 4-5 tbsp Rolled oats, Salt

Applesauce:

• 4 Apples, ½ tsp ground Cinnamon, 1-2 tsp Lemon juice
• 175 ml Water, 50 gr Sugar, 2 strips Lemon peel

Creamy garlic dip:

• 125 gr Sour cream/plain Yoghurt, 125 gr Cream cheese, Salt
• 1-1½ Garlic cloves-minced, ½ tsp Vegetable oil, ground Pepper
• 1 tbsp chopped Parsley/Chives, 1 tsp Lemon juice

Directions

• Grate the potatoes finely with a cheese/vegetable grater; use the finest setting/side of your grater. Put grated potatoes in a clean cheese/dish cloth & wring/squeeze out excess moisture as much as possible into a bowl. Leave the liquid to settle in the bowl for 2-3 minutes. You will find that there are 2 parts of liquid on the bowl; the starch, which is thicker in appearance & sits at the bottom of the bowl, whereas the watery liquid rises to the top. Pour the watery liquid out of the bowl, leaving the potato starch to sit at the bottom. Put potatoes into the bowl with starch. Stir in the eggs, oats & seasoning. Let it sit for 10-15 minutes to let oats soak up the liquid of the dough a bit. Put in chopped onion, parsley & thyme; combine them well.
• Creamy garlic dip: Mix sour cream & cream cheese well. Stir in garlic & parsley. Add in lemon juice & oil to make a smooth creamy texture. Season with enough salt & pepper to taste.
• Apple sauce: Peeled, cored & then chop the apples. Put them into a pot together with other ingredients. Cover & then cook over medium-low heat until the apples are soft (~ 20 minutes). Remove from the heat; discard lemon peel. Allow to cool a bit & then crush it with potato masher or fork.
• Heat some oil in a non-stick frying pan over medium heat. Drop each 1 spoonful of batter into the pan; flatten lightly with a spatula. Fry until golden brown; flip it over. Fry also the other side until golden brown & crisp. Drain on paper towel. Serve while they are still hot with some apple sauce or creamy garlic dip.

Siomay Goreng (Fried Siu Mai/Dumplings)

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

Bahan

• 38-40 lbr Kulit pangsit-potong jadi lingkaran 8 cm*, 2 st Jahe cincang halus
• 250 gr Udang kupas-bersihkan punggung, Air+garam-aduk, ½ st Lada bubuk
• 250 gr Daging ayam/babi, 1 st Angciu/Shaoxing wine (opsional), Air panas
• 3 Jamur hitam/Shitake, 50 gr Bengkuang-parut halus, 1 sm Minyak wijen
• 2 Daun bawang-iris halus, 1 Wortel kecil-parut halus, ½ st Kaldu bubuk
• 4 Bawang putih & 2 sm Bawang goreng-haluskan, 1 st Garam, 1 st Gula
• 2 st Kecap asin, 150 gr Tepung tapioka/maizena, 2 Putih telur, Minyak

Saus kacang: (alternatif:saus sambal)

• 250 gr Kacang goreng, 2 Daun jeruk, 1 st Air jeruk limau, 300 ml Air
• 3 Bawang putih & 3 Cabai merah-haluskan, 25 gr Gula jawa, Garam

Cara membuat

• Potong batang jamur kmd rendam di air panas ± 10 mnt (sampai empuk). Peras airnya kmd ptg kecil2, sisihkan. Rendam udang di air garam selama 2-3 mnt kmd keringkan. Ptg udang kecil2 kmd cincang, sisihkan. Ptg2 daging/ayam btk dadu kmd cincang halus.
• Isi: Tumis daging ½ matang, angkat. Aduk rata daging, jahe, bawang2 & jamur di mangkuk. Beri garam, gula, lada, kaldu, kecap asin, angciu, aduk sampai menyatu. Mskkan udang & minyak wijen. Aduk sampai menyatu. Beri bengkuang, dn bawang, wortel & telur. Campur rata. Mskkan tp tapioka, uleni hingga menyatu. Tutup mangkuk & simpan di kulkas selama ¾-1 jam.
• Pembentukan: Lkkan 2 st (± 15 gr) adonan isi di tengah kulit pangsit. Tekuk kulit ke arah sisi tepi2 adonan isi, btk spt mangkuk. Perlahan tekan kulit kearah adonan isi utk merapatkankan, biarkan bagian atas adonan isi tetap terbuka. Lekuk2an kulit dng cara menekan2nya di beberapa bagian ke arah adonan isi menggunakan ujung gagang sendok. Tekan permukaan adonan isi dng punggung sendok utk memadatkan adonan. Peras perlahan adonan pada area sekeliling pertengahan tingginya utk membentuk pinggang. Tekan bagian bawah adonan utk meratakan dasar. Ulangi prosedur utk sisa adonan.
• Panaskan minyak yang banyak di wajan/pan, goreng siomay hingga kuning kecoklatan.
•  Saus kacang: Tumbuk/Blender kacang tetapi jangan terlalu halus. Tumis bawang pth & cabai hingga harum. Mskkan air & daun jeruk, didihkan. Beri kacang, garam & gula. Masak sambil sesekali diaduk hingga saus mengental & berminyak. Angkat, kucuri air jrk limau, aduk rata.
• Atur siomay di atas piring saji. Sajikan dng saus kacang atau saus sambal.
• * Untuk membuat kulit pangsit sendiri, klik di link ini: Pangsit Goreng/Rebus

Ingredients

• 38-40 Wonton wrappers-cut into 8 cm circle*, 2 tsp minced Ginger
• 250 gr peeled & deveined large Shrimps, 3 Chinese black mushrooms
• 250 gr Chicken fillet/Pork loin, 1 tsp Shaoxing wine/Rice- (optional)
• 2 Egg whites, 1 tsp Sugar, enough lightly salted Water, hot Water
• 2 Green onions-thinly sliced, ½ tsp Broth powder, 1 tbsp Sesame oil
• 50 gr Jicama-grated, 1 baby Carrot-grated, 4 Garlic cloves-grind
• 2 tbsp fried Shallots-grind, ½ tsp ground White pepper, enough Oil
• 150 gr Tapioca flour/Corn starch, 1 tsp Salt, 2 tsp Salty soy sauce

Peanut sauce: (alternative: chili sauce)

• 300 ml Water, 2 Kaffir lime leaves, 3 Garlic cloves-grind
• 250 gr fried Peanuts, 3 Red chilies-grind, enough Salt
• 1 tsp Kaffir lime/lime juice, 25 gr Palm sugar

Directions

• Cut off mushroom stems; soak it in hot water until softened (~ 10 min). Squeeze out any excess water & then cut mushrooms into small pieces; set aside. Soak the shrimp in salted water for 2-3 minutes; pat dry. Cut the shrimps into small pieces & then coarsely chopped; set aside. Dice cut the meat & then chopped it into small pieces.
• Filling: Sauté the meat until ½ cooked; remove from the heat. In a bowl, combine the meat, ginger, mushrooms, ground garlic & shallots well. Season with salt, sugar, pepper, broth powder, soy sauce, wine; stir well. Add in the shrimps & sesame oil; mix them well. Stir in green onions, egg whites, grated Jicama & carrot. Put in the tapioca flour; knead until they bind together. Cover the bowl & refrigerate for ¾-1 hour.
• Wrapping procedure: Put 2 tsp (~ 15 gr) of filling in the center of a wrapper. Fold up the wrapped along the filling sides; shape it into a cup. Gently squeeze to seal the wrapper sides (leave the upper side of filling uncover). Pleats the excess wrapper with the handle of a spoon. Press down the filling surface with the back of a spoon to compact the filling. Gently squeeze the dumping on the waist area to create a curve. Press down the dumpling bottom to flattened. Repeat the procedure for the rest of wrapper & filling.
• Heat a lot of oil in a deep pan/wok. Deep fry the dumplings until they are golden brown.
• Peanut sauce: Grind the peanuts until they are fairly smooth but still a bit chunky. Sauté ground garlic & chilies until fragrant. Add in water & kaffir lime leaves; bring it to a boil. Put in ground peanuts, salt & palm sugar. Cook until the sauce thickens & greasy; stir occasionally. Remove from the heat; stir in kaffir lime juice.
• Place the fried dumplings in serving plates. Serve with the peanut sauce or just with chili sauce.
• * For making homemade wonton wrapper, click on the link: Fried/Boiled Wonton

Siomay Dim Sum (Chinese Steamed Pork & Shrimp Dumplings/Siu Mai)

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

Bahan

• 20 lembar Kulit pangsit-potong jadi lingkaran 8 cm **
• 100 gr Udang kupas besar-bersihkan punggung
• 200 gr Daging babi *, 2 Jamur hitam/Shitake
• 2 st Minyak wijen, Air campur sedikit garam
• 1 cm Wortel-cincang halus, Air panas secukupnya
• Bagian putih dari 2 daun bawang-iris halus
• 1½ st Jahe cincang halus

Bahan perendam:

• 3 st Air, ½ st Garam, sejumput Lada bubuk
• ¼ st Gula, 1½ st Saus soya, ¼ st Baking soda
• 1 st Maizena, 1 st Angciu/Shaoxing wine

Cara membuat

• Potong batang jamur kmd rendam di air panas ± 10 mnt (sampai empuk). Peras airnya kmd ptg kecil2, sisihkan. Rendam udang di air garam selama 2-3 mnt kmd keringkan. Ptg udang kecil2 kmd cincang, sisihkan. Ptg2 daging btk dadu kmd cincang kecil2.
• Isi: Aduk rata daging, jahe & jamur di mangkuk. Beri semua bahan perendam, aduk searah 2-3 mnt sampai menyatu. Mskkan udang, daun bawang & minyak wijen. Aduk perlahan sampai menyatu. Tutup mangkuk & simpan di kulkas selama ¾-1 jam.
• -   Pembentukan: Lkkan 2 st (± 15 gr) adonan isi di tengah kulit pangsit. Tekuk kulit ke arah sisi tepi2 adonan isi, btk spt mangkuk. Perlahan tekan kulit kearah adonan isi utk merapatkankan, biarkan bagian atas adonan isi tetap terbuka. Lekuk2an kulit dng cara menekan2nya di beberapa bagian ke arah adonan isi menggunakan ujung gagang sendok. Tekan permukaan adonan isi dng punggung sendok utk memadatkan adonan. Peras perlahan adonan pada area sekeliling pertengahan tingginya utk membentuk pinggang. Tekan bagian bawah adonan utk meratakan dasar. Ltkkan cincangan wortel di bagian atas adonan isi. Ulangi prosedur utk sisa adonan.
•  Panaskan kukusan sampai airnya mendidih dng api besar. Buat bbrp lubang di kertas roti agar uap dpt keluar, kmd minyaki kertas roti secukupnya. Alasi dasar wadah kukusan dng kertas roti tsb. Tata siu mai di atasnya, beri jarak diantaranya ± 1½ cm. Kukus siu mai selama 15-20 mnt.
• * Dapat diganti dng daging ayam.
• ** Untuk membuat kulit pangsit sendiri, Klik di link ini: Pangsit Goreng/Rebus

Ingredients

• 20 Wonton wrappers-cut into 8 cm circles **
• 100 gr peeled & deveined large Shrimps
• 200 gr Pork loin*, 2 Chinese black mushrooms
• 2 tsp Sesame oil, enough lightly salted Water
• 1 cm Carrot-minced, enough hot Water
• White part of 2 Green onion-thinly sliced
• 1½ tsp minced Ginger

Marinade ingredients:

• 1½ tsp light Soy sauce, 1 tsp Corn starch
• ¼ tsp Sugar, 1 tsp Shaoxing wine
• ¼ tsp Baking soda, 3 tsp Water
• ½ tsp Salt, a pinch of ground Pepper

Directions

• Cut off mushroom stems; soak it in hot water until softened (~ 10 min). Squeeze out any excess water & then cut mushrooms into small pieces; set aside. Soak the shrimp in salted water for 2-3 minutes; pat dry. Cut the shrimps into small pieces & then coarsely chopped; set aside. Dice cut the meat & then chopped it into small pieces.
• Filling: In a bowl, combine meat, ginger & mushroom well. Put in all of marinade ingredients; mix them in one direction for 2-3 minutes until they bind together. Add in the shrimps, green onion & sesame oil; stir them gently to combine. Cover the bowl & refrigerate for ¾-1 hour.
• Wrapping procedure: Put 2 tsp (~ 15 gr) of filling in the center of a wrapper. Fold up the wrapped along the filling sides; shape it into a cup. Gently squeeze to seal the wrapper sides (leave the upper side of filling uncover). Pleats the excess wrapper with the handle of a spoon. Press down the filling surface with the back of a spoon to compact the filling. Gently squeeze the dumping on the waist area to create a curve. Press down the dumpling bottom to flattened. Top the dumpling fillings with some minced carrot. Repeat the procedure for the rest of wrapper & filling.
• Heat a steamer until the water is boiling over high heat. Make some holes randomly in a baking paper to allow the steam to pass through & then lightly grease it. Line the base of steamer tray with the baking paper. Place dumplings ½ inch apart on the steamer tray. Steam for 15-20 min.
• * You can also substitute the pork with chicken fillet.
• ** For making homemade wonton wrapper, click on the link: Fried/Boiled Wonton

Es Cendol (Indonesian Green Noodle Ice)

In Indonesian & English

Bahan

• 60 gr Tepung beras, 15 gr Tepung tapioka
• 1 sm Gula, 1 baskom Air es, Es serut
• 75 gr Tepung hunkwee*, 1 st Garam
• 75 gr Pandan-iris2+650 ml Air **
• Tape Ketan hitam (opsional)
• Nangka-potong2 (opsional)

Bahan santan:

• 300 Santan, ¼ st Garam, 1 Pandan

Bahan sirup gula:

• 250 gr Gula jawa-sisir, ½ st Garam
• 2 Pandan, 2 cm Jahe-geprek, 250 ml Air

Cara membuat

• Cendol: Blender pandan & air, saring dng saringan halus, ambil airnya lalu sisihkan. Campur rata tepung2, garam & gula. Tuangi air pandan, aduk hingga tak bergumpal. Masak adonan dengan api sedang-kecil sambil terus diaduk hingga adonan kental, meletup2 & terlihat translusen, angkat. Letakkan saringan cendol di atas baskom berisi air es dengan jarak cukup jauh dari baskom agar cendol yang disaring bisa jatuh. Tuang adonan ke saringan cendol, tekan2. Biarkan cendol di dalam air es ± 15 menit agar mengeras di dalam air tersebut. Saring, sisihkan
• Sirup Gula: Didihkan air, jahe, pandan. Masukkan gula jawa & garam, masak sampai mengental. Angkat, biarkan sampai mendingin.
• Santan: Rebus santan, pandan & garam di atas api kecil sambil diaduk. Begitu mendidih matikan api. Angkat, biarkan sampai mendingin.
• Taruh es serut di gelas tinggi, tuang sirup gula, beri cendol, santan, tape ketan hitam & nangka di atasnya.
• * Dapat diganti dengan tepung kentang
• ** Dapat diganti dengan 650 ml air dicampur dengan ekstrak pandan secukupnya.

Ingredients

• 75 gr Mung bean flour*, 1 tsp Salt
• 60 gr Rice flour, 15 gr Tapioca flour
• 75 gr Pandan leaves+650 ml Water **
• 1 tbsp Sugar, a bowl of iced Water
• Shaved ice, Jackfruit-sliced (optional)
• Fermented black sticky rice (optional)

Coconut milk ingredients:

• 300 Coconut milk, ¼ tsp Salt, 1 Pandan leaf

Coconut/Palm sugar syrup:

• 250 gr Coconut/Palm sugar-shaved
• 2 Pandan leaves-knotted, ½ tsp Salt
• 250 ml Water, 2 cm Ginger-bruised

Directions

• Cendol/Green noodle: Process pandan leaves & water in a blender. Strain the mixture through a fine sieve; set aside. Combine all flour, salt & sugar well. Stir in pandan water until there are no lumps. Cook & stir the mixture constantly over medium-low heat until it's bubbling, translucent & thicken. Place a cendol sieve (metal sieve with big holes/steamer basket/potato ricer/spätzle press) over a bowl of iced water; give enough space between the sieve & bowl. Scoop in a spoon of the batter into the sieve & then press/push it through the holes into ice bath to form thick short noodles. Soak noodles in iced water for ~ 15 minutes (noodles became solid/harden). Drain & set aside.
• Coconut sugar syrup: Boil water, ginger & pandan leaves. Add in the coconut sugar & salt. Let it simmer until the syrup thickens. Set aside & let it stand to cool down.
• Coconut milk: Simmer the coconut milk, pandan leaf & salt over low heat; stirring constantly. Turn off the heat right after coconut milk starts to boil. Set aside & let it stand to cool down.
• Layer the ingredients in a tall glass; starting with  shaved ice, pour in some sugar syrup. Add in the noodles & fermented sticky rice; pour in some coconut milk & top with the jackfruit.
• * Mung bean flour substitute: potato starch
• ** Pandan leave substitute: Mix 650 ml water with few drops of pandan extract.

Tumis Pak Choy & Tahu (Stir-Fry Bok Choy & Tofu)

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

Bahan

• 500 gr Pak choy, 1 Tahu, 1 Tomat-potong, Garam
• 2 Bawang putih-cincang, 2 Cabai merah-iris, Lada
• ½ sm Kecap ikan, ½ sm Saus tiram, 1 Daun salam
• 150 ml Kaldu ayam/Air, 2 st Maizena+1 sm Air
• 1 sm Saus soya, 1-2 sm Tauco asin (opsional)
• 2 sm Minyak+1 sm Mentega, 1 st Gula

Cara membuat

• Persiapan: Tahu dipotong dadu lalu goreng hingga kekuningan. Cuci, potong2 pak choy, pisahkan batang dengan daunnya. Campur rata kecap ikan, saus tiram, saus soya, gula. Sisihkan semua.
• Tumis bawang putih, cabai & salam dengan minyak+mentega di atas api sedang. Masukkan campuran saus & tauco, aduk rata. Tuangi kaldu/air, masak hingga mendidih. Masukkan batang pak choy & tahu goreng. Masak hingga batang empuk tetapi masih renyah. Masukkan daun pak choy & tomat, bumbui dengan lada & garam secukupnya. Tuangi larutan maizena, aduk & masak hingga saus mengental.

Ingredients

• 500 gr Bok choy, 1 Tofu, 1 Tomato-sliced, 1 Bay leaf
• 2 Garlic cloves-minced, 150 ml Chicken broth/Water
• ½ tbsp Fish sauce, ½ tbsp Oyster sauce, 1 tsp Sugar
• 2 tsp Corn starch+1 tbsp Water, 1 tbsp Soy sauce
• 2 Red chilies-sliced, 2 tbsp Oil+1 tbsp Butter, Salt
• 1-2 tbsp Fermented soy beans (optional), Pepper

Directions

• Preparation: Dice tofu & then fry them until golden brown. Rinse & slice bok choy. Separate the bok choy stems from leaves. Combine sugar with all sauces to dissolve. Set all aside.
• Sauté minced garlic, chilies & bay leaf with oil & butter over medium heat. Stir in the sauce mixture & fermented soy beans. Pour in broth/water & bring it to a boil. Put in bok choy stems & tofu; cook until the stems soften but still crisp. Add in bok choy leaves & tomato. Season with enough salt & pepper. Pour in corn starch mixture; cook & stir until the broth thickens.

Fillet Ikan Panggang Saus Mentega (Fish Fillet in Ginger & Garlic Butter)

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

Bahan

• 300 gram (2) fillet Kakap merah/Halibut, Garam
• 2 st Kulit jeruk nipis parut, 4 st Air jeruk nipis
• ½ st Cabai/Paprika bubuk, sejumput Lada bubuk
• 1 st Peterseli cincang, 1 Bawang putih-cincang
• 6 gr Jahe-parut, 60 gr Mentega

Cara membuat

• Panaskan oven 175° C. Cuci ikan dng air dingin kmd keringkan dng lap kertas. Kerat2 dangkal daging ikan pada sisi tertebalnya. Lumuri dng sedikit garam & 2 st air jrk nipis. Diamkan 2-3 mnt.
• Sementara itu, panaskan mentega di pan dng api kecil hingga leleh. Mskkan bawang putih, jahe, lada, kulit jeruk npis, cabai/paprika bbk & garam secukupnya. Masak hingga rasa menyatu. Angkat dari api. Ulasi kedua sisi fillet dng campuran mentega secukupnya secara rata. Sisihkan selama ± 5 menit.
• Ulasi sebuah pan panggang dng mentega/cooking spray. Letakkan ikan di dalam pan tsb kmd tuang sisa campuran mentega di atasnya. Panggang selama 12-15 mnt (tergantung besar fillet), sampai ikan tak translusen lagi & daging berserpih saat ditarik dng garpu.
• Keluarkan dari oven, kucuri dng sisa air jeruk nipis & taburi dng peterseli cincang.

Ingredients

• 300 gram (2) Red snapper/Halibut fillets
• 2 tsp Lime zest, 1 Garlic clove-minced
• 6 gr Ginger-grated, 4 tsp Lime juice
• 60 gr Butter, 1 tsp chopped Parsley
• ½ tsp Chili/Paprika powder, enough Salt
• dash of Pepper

Directions

• Preheat the oven to 175° C/350° F. Rinse fish fillets under cool water & then pet dries with paper towels. Make shallow slashes in the thickest part of the flesh. Rub them with some salt & 2 tsp of lime juice; let it stand for 2-3 minutes.
• Meanwhile, heat butter in a saucepan over low heat until melted. Stir in garlic, ginger, pepper, lime zest, chili/paprika pwd & enough salt; cook until the flavor blended. Remove from the heat. Brush both sides of the fillets with some butter mixture evenly; let it sit for ~ 5 minutes.
• Grease a baking dish with some butter/cooking spray. Place fillets in the baking dish & then pour the rest of butter mixture on top. Bake for 12-15 minutes (depends on the size of the fillets), until the fish flakes when pulled apart with a fork & is no longer translucent.
• Remove the fish from the oven; drizzle the rest of lime juice & topped with chopped parsley.

Dada Kalkun Masak Saus Cream (Pan-Seared Turkey Cutlets in Cream Sauce)

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

Bahan

• 750 gr fillet Dada kalkun, 2 sm Terigu, 30 gr Mentega
• 85 gr Bawang bombay-cincang, 10 Tomat cherry-belah
• 150 ml Susu, 100 ml Kaldu bebek**, 2 sm Mixed herbs
• 8 sm Lemak bebek+ekstra*, 3 Cabai keriting-iris
• 1 sm Saus soya pekat/Kecap asin

Campuran bumbu kering:

• ½ st Thyme, ½ st Sage bubuk/Rosemary, ½ st Marjoram
• 2 st Garam, ½ st Cabai bubuk, 1 st Lada hitam bubuk
• 1 st Bawang putih bubuk, ½ st Paprika bubuk

Cara membuat

• Iris daging dada menjadi 7-8 potongan lebar dng menggunakan pisau panjang. Lapisi kedua sisi daging dng plastik kmd pukul2 perlahan daging tsb hingga mencapai ketebalan ± 1½ cm. Lumuri daging cukup banyak dng campuran bumbu kering. Simpan 2 st campuran bumbu kering tsb utk membuat saus creamy. Simpan daging tertutup di kulkas selama minimal 1 jam.
• Panaskan lemak bebek di pan besar anti lengket dng api sedang. Ltkkan daging di pan. Masak hingga kuning kecoklatan. Balik daging & masak juga sisi tsb (2-3 mnt/sisi). Tambahkan 1-2 sm lemak/mentega lagi bila perlu. Angkat daging dari pan & sisihkan.
• Panaskan mentega di pan yg sama. Mskkan bombay, masak hingga melunak. Beri cabai & 2 st campuran bumbu kering, aduk sampai harum & cabai layu. Taburi dng terigu, aduk 2-3 mnt. Perlahan2 tuang 3 sm susu, aduk hingga rata. Tuang sisa susu, kaldu bebek & kecap asin/saus soya pekat. Aduk terus hingga saus mulai mengental. Beri tomat cherry & mskkan kembali daging ke pan. Sendok saus ke atas daging utk melapisinya kmd taburi dng mixed herbs. Masak selama 1-2 mnt hingga saus mengenal. Sajikan kalkun dng pasta halus (misalnya capellini/spaghettini), puree kentang, Kentang Ongklok, Hash Brown Dadu Masak Lemak Bebek, Roasted Potato Slices with Bacon atau Roasted Herb Potatoes (klik pada link untuk melihat resep2nya).
• * Dapat diganti dng minyak canola/minyak jagung. ** Dapat diganti dng kaldu ayam

Ingredients

• 750 gr Turkey breast fillet, 30 gr Butter, 2 tbsp Flour
• 2 tbsp Mixed herbs, 100 ml Duck stock**, 150 ml Milk
• 8 tbsp Duck fat+extra*, 10 Cherry tomatoes-halved
• 85 gr Onion-chopped, 1 tbsp Dark soy sauce
• 3 Cayenne peppers-sliced (optional)

Dry spices mix:

• 2 tsp Salt, ½ tsp Chili flakes, ½ tsp Paprika powder
• ½ tsp dried Marjoram, ½ tsp Rubbed Sage/Rosemary
• 1 tsp ground Black pepper, 1 tsp Garlic powder
• ½ tsp dried Thyme

Directions

• Using a long knife, slice the turkey breast into 7-8 wide cutlets. Cover them with plastic wrap & lightly pound the turkey cutlets until ~ 1½ cm thick. Season the turkey with generous amount of dry spices mix. Cover & let them sit for min. 1 hour in the fridge. Save 2 tsp of dry spices for making the creamy sauce.
• Heat the duck fat in a large non-stick pan over medium heat. Carefully place the cutlets in the pan. Cook them until they become opaque & golden brown. Flip the cutlets & cook the other side as well (2-3 minutes/side). Add 1-2 tbsp of fat/butter when needed. Remove the cutlets from the pan; set it aside.
• Using the same pan, heat the butter. Put in the onion; cook until the onion soften. Stir in chilies & 2 tsp of dry spices mixture until it fragrant & the chilies wilt. Sprinkle in the flour; stir for 2-3 minutes. Slowly stir in 3 tbsp of milk; whisk constantly to combine. Pour in remaining milk, stock & soy sauce. Stir constantly until the sauce starts to thicken. Add in cherry tomatoes & put cutlets back into the pan. Cover the cutlets with sauce; then sprinkle the mixed herbs. Cook for 1-2 min until the sauce thickens. Serve the cutlets with thin pasta (such as capellini or spaghettini), mashed potatoes, Steamed potatoes with Garlic Butter, Duck Fat Diced Hash Brown, Roasted Potato Slices with Bacon or Roasted Herb Potatoes (click on the links for the recipe).
• * Can be substitute with canola/corn oil. ** Can be substitute with chicken stock.