Kelak Rajang Ayam Ketimun Lombok (Lombok Style Chicken & Cucumber Curry)

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

Bahan

• 500 gr Fillet ayam-potong2, 5 Bawang merah-iris halus
• 1 Ketimun-iris tipis, 700 ml Air, 1 st Gula, 3 Cengkeh
• 5 cm Kayu manis, 3 sm Gula merah, 1 st Pala bubuk
• 20 gr Lengkuas-geprek, ½ st Kapulaga bubuk, Minyak
• 2 st Lada hitam-tumbuk kasar, 3 st Garam

Haluskan:

• 5 Bawang merah, 5 gr Kunyit, 8 gr Asam, 20 gr Terasi
• 4 Baw.putih, 5 gr Kencur, 1 st Lada, 1 sm Ketumbar
• ½ sm Jintan putih, 1 st Jintan hitam, 2 Cabai merah
• 7 Rawit, 1 st Adas

Cara membuat

• Tumis irisan bawang ½ matang, mskkan bumbu hls, kapulaga, pala & lengkuas, masak hingga harum. Beri 3 sm air, mskkan ayam, masak hingga ayam keluar airnya.
• Beri sisa air, cengkeh, kayu manis, garam, gula, gula jawa, masak hingga bumbu meresap. Taburi lada hitam, masukkan irisan ketimun, aduk & masak sebentar.

Ingredients

• 500 gr Chicken fillet-cut, 3 tsp Salt, 5 cm Cinnamon
• 1 Cucumber-thinly sliced, 1 tsp Sugar, 700 ml Water
• 20 gr Galangal-bruised, ½ tsp Cardamom powder
• 3 Cloves, 2 tsp Black peppercorns-roughly grind
• 5 Shallots-thinly sliced, 1 tsp ground Nutmeg
• 3 tbsp Brown sugar

Grind into a paste:

• 5 Shallots, 1 tsp Pepper, 5 gr Turmeric
• 4 Garlic cloves, 1 tsp Fennel, 1 tsp Cumin
• 7 Bird's eye chilies, 20 gr Shrimp paste
• 5 gr Lesser Galangal,½ tbsp Caraway seeds
• 1 tbsp Coriander 8 gr Tamarind, 2 Red chilies

Directions

• Sauté sliced shallots until ½ cooked, put in spices paste, cardamom, nutmeg & galangal; cook until fragrant. Pour in 3 tbsp air, put in chicken; cook until the chicken colour changed.
• Pour in the rest of water, cloves, cinnamon, salt, sugar, brown sugar. Cook until the flavor blended & then sprinkle the ground black pepper. Add in sliced cucumber, stir & cook for awhile.

Telur & Tomat Isi (Stuffed Eggs & Tomatoes)

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

Bahan

• 2 Tomat, 60 gr Cream cheese-lembutkan
• 2 sm Saus Thousand island, 3 Telur-rebus
• ¼ st Lada, 1 st Gula, 2 st Peterseli cincang
• 2 buah Olive-cincang, 1½ st Daun dill cincang
• 1 sm Bawang bombay cincang, ½ st Garam
• 1 sm Krim asam, 1 sm Wortel muda cincang
• ½ Cabai merah-buang biji lalu cincang
• 1 sm Ketimun tanpa biji cincang

Cara membuat

• Iris sedikit bagian bawah tomat agar bisa diberdirikan. Potong bagian atas tomat & ptg bagian dlmnya utk memisahkan daging dng kulit. Keluarkan isinya dng sendok kcl. Bentuk jadi mangkuk dng ketebalan ½ cm. Balikkan tomat di atas kertas penyerap minyak utk benar2 mengeringkan air tomat yg mungkin tersisa di dlm. Sisihkan.
• Belah telur jadi 2 bagian dari sisi panjangnya dng pisau. Keluarkan kuning telurnya, ltkkan di mangkuk. Sisihkan putihnya.
• Aduk rata cream cheese, kuning telur, krim asam & thousand island. Mskkan ketimun, wortel, bombay, olive, cabai, peterseli, dill. Bumbui dng garam, lada & gula, aduk rata.
• Isi tomat & putih telur dng adonan isi. Ltkkan di piring saji, tutup dng plastik & dinginkan min 2 jam seblm disajikan.

Ingredients

• 2 Tomatoes, 60 gr Cream cheese-softened
• 2 tbsp Thousand island, 1 tbsp Sour cream
• 1½ tsp chopped Dill, 2 tsp chopped Parsley
• 3 Eggs-boiled, 1 tbsp chopped young Carrot
• 2 Olive-chopped, 1 tbsp chopped Onion
• ¼ tsp Pepper, 1 tsp Sugar, ½ tsp Salt
• ½ Red chili-seeded & finely chopped
• 1 tbsp chopped seeded Cucumber

Directions

• Cut a thin slice off the bottom of each tomato. Cut the tops off of the tomatoes & cut around the inside, separating the flesh from skin. Use a small spoon to carefully hollow out each tomato, starting at stem end, leaving ½ cm shell. Invert tomato shell onto paper towels to drain. Set aside.
• Slice the eggs in half lengthwise with a knife. Pop out the egg yolks into a bowl & put whites aside.
• Combine cream cheese, egg yolks, sour cream & thousand island well. Stir in cucumber, carrot, onion, olive, chili, parsley & dill. Season with salt, pepper, sugar; mix well.
• Fill the tomato & egg white shells with cream cheese mixture. Place on serving plate; cover loosely & then refrigerate 2 hours before serving.

Tahu Telur (Tofu & Bean Sprout Omelette)

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

Bahan

• 4 Telur-kocok, 150 gr Tahu-potong dadu, 2 st Garam
• 50 gr Toge kecil-seduh air panas, 1 Daun bawang-iris
• 1 Bawang putih-haluskan, ½ st Lada bubuk, 1 st Panir
• 15 gr Kacang tanah goreng-giling kasar, Minyak goreng

Saus Kecap:

• 10 sm Kecap manis, 20 gr Gula jawa, Bawang goreng
• 1 Bawang putih-haluskan, 4 Rawit-iris, 100 ml Air
• 1 Jeruk limau-peras

Cara membuat

• Campur bawang putih, telur, garam, lada & panir. Masukkan tahu & toge, aduk & goreng jadi dadar
• Saus: Didihkan air dengan gula jawa, kecap, bawang putih, rawit. Angkat, beri air limau, aduk rata.
• Letakkan tahu telur di piring saji, siram dng saus, taburi daun bawang, bawang goreng & kacang giling.

Ingredients

• 150 gr Tofu-diced, 4 Eggs-beaten, 1 Garlic clove-grind
• 1 Green onion-cut, 1 tsp Bread crumbs, ½ tsp Pepper
• 50 gr Bean sprout-soaked in hot water, 2 tsp Salt
• 15 gr fried Peanuts-roughly grind, frying Oil

Sauce:

• 100 ml Water, 10 tbsp sweet Soy sauce, 1 Kaffir lime
• 1 Garlic clove-grind, 4 Bird`s eye chilies-sliced
• 20 gr Brown sugar, Fried shallots

Directions

• Mix ground garlic, eggs, salt, pepper & breadcrumbs well. Stir in the tofu & bean sprout. Put the batter into a preheated pan & make a thick omelette.
• Sauce: Boil water, brown sugar, soy sauce, garlic & chilies until the flavor blended. Remove from heat; stir in kaffir lime juice.
• Place the omelette in a serving plate. Pour sauce over the omelette, sprinkle with green onion, fried shallots & ground peanuts.

Ayam Bungkus Pandan Thailand (Thai Pandan Chicken)

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

Bahan

• 2 Paha atas & bawah ayam berkulit, 1 sm Minyak wijen
• 1½ sm Ketumbar, 1 st Lada-haluskan, 1½ sm Gula merah
• 3 Bawang putih-haluskan½ st Pasta pandan, 1 sm Susu
• 1 sm White wine, 1½ sm Saus soya, Daun pandan

Saus:

• 2 st Saus soya, 1 st Wijen-sangrai, ½ st Jahe parut
• 2 sm Gula merah, 4 sm Air

Cara membuat

• Lepaskan daging ayam dari tulangnya kmd potong2 daging beserta kulitnya ukuran ± 5 cm. Campur baw.putih, lada, ketumbar, saus soya, gula mrh, wine, minyak wijen, pasta pandan & susu. Lumuri ayam dng campuran ini, tutup & biarkan di kulkas min 30 mnt.
• Saus: Didihkan saus soya, gula mrh, air & jahe dng api sedang sampai mengental. Taburi wijen.
• Cara membungkus ayam: Bagian daun pandan yg tidak mengkilat letakkan menghadap ke atas. Tekuk daun menyilang di tengah sehingga di bagian tengah terbentuk kerucut/cone. Masukkan ujung daun yg terletak di sisi bawah ke kerucut, tarik hingga rapat. Balikkan kantung, tekuk ujung daun yg satunya ke kerucut, tarik rapat. Balikkan & masukkan ayam di kantung, rapatkan sampai hanya sedikit ujung ayam yg dpt terkena minyak langsung saat digoreng. Potong ujung2 daun.
• Panaskan minyak yg banyak di wajan/pan, lalu kecilkan api ke sedang, goreng ayam selama 4-5 menit/sisi. Hidangkan dng saus.

Ingredients

• 2 whole Chicken thighs (with skin), 1 tsp Pepper-ground
• 3 Garlic cloves-ground, 1½ tbsp Coriander, 1 tbsp Milk
• 1½ tbsp Palm sugar, 1 tbsp Sesame oil, Pandan leaves
• ½ tsp Pandan paste, 1½ tbsp Soy sauce, 1 tbsp white Wine

Sauce:

• 2 tbsp Palm Sugar, 4 tbsp Water, ½ tsp ground Ginger
• 2 tsp Soy sauce, 1 tsp Sesame seeds-roasted

Directions

• Debone the chicken & cut the meat into ~ 5 cm chunks; leave the skin on. Combine the garlic, pepper, coriander, soy sauce, palm sugar, wine, sesame oil, pandan pasta & milk. Add in the chicken, mix well. Marinate & cover it for min 30 mins in refrigerator.
• Sauce: Simmer the soya sauce, brown sugar, water & ginger over medium heat until thicker. Sprinkle with sesame seeds.
• To wrap the chicken: Start with the non shiny side of the pandan leaves up. Fold the botton-end up & over. Fold the top-end down & through. Pull to make it tight. Flip over & pick up the top-end. Bring through the top layer & pull tight. Flip again & stuff with a piece of chicken. Pull again until only a bit on the top of chicken can be exposed to oil later on when u fry it.Trim leafe ends.
• Heat lots of oil in a skillet/wok & then reduce the heat to medium. Fry the chicken for 4-5 minutes/side. Serve fried pandan chicken with the sauce.

Soup Bihun Bakso Gelap ala Thai (Thai Dark Meatball & Noodle Soup)

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

Bahan

• 200 gr Daging sapi/babi-potong, 200 gr Bihun, 20 Bakso
• 1 sm Saus tomat, 1 sm Kecap manis, 2 Daun bawang-iris
• 2 sm Daun ketumbar cincang, 1 sm Bawang putih goreng
• 3 sm Saus Soya, 2 st Kecap ikan, 100 gr Toge, Minyak
• 100 gr Kangkung-iris2 lalu rebus, 2 sm Seledri cincang
• 4-6 sm Darah sapi/babi (saya tidak pakai), Cabai-iris2
• Jamur kancing/champignon-tumis (opsional)

Bahan Kuah:

• 1 batang Seledri besar, 3 cm Lengkuas-geprek, Garam
• 5 Bawang putih-haluskan, 1½ st Gula, 3 cm Kayu manis
• 1 st Jahe parut, 1 Bawang bombay-belah 4, 2 Pekak
• 2 lt Kaldu sapi, 1 Sereh-geprek, 1 st Air jeruk nipis
• 1 st Lada hitam & ½ sm Ketumbar-haluskan
• 2 st Bumbu ngohiong, 2 Daun jeruk

Cara membuat

• Kuah: Tumis bawang putih, ketumbar & lada hitam. Didihkan kaldu dengan tumisan & bahan kuah lainnya. Masak sampai kuah tersisa 1½ liter. Saring kuah.
• Masukkan bakso & daging ke kuah, matangkan. Angkat bakso & dagingnya lalu sisihkan. Masukkan saus2 & kecap2 ke dalam kuah, aduk rata. Angkat kaldu dari api, masukkan darah & aduk rata selagi masih panas.
• Seduh bihun dengan air panas, tiriskan lalu susun di mangkuk2 saji, beri bakso, daging, daun bawang, jamur, toge, kangkung, daun ketumbar, seledri cincang & bawang putih goreng. Tuangi kuah. Sajikan panas2 dengan potongan cabai.
• Klik pada link untuk melihat resep membuat Bakso Sapi.

Ingredients

• 200 gr Pork/Beef-sliced, 20 Meatballs, Chilies-sliced
• 2 tbsp chopped Cilantro leaves, 1 tbsp fried Garlic
• 2 Scallions-sliced, 3 tbsp Soy sauce, 2 tsp Fish sauce
• 200 gr Rice noodle, 1 tbsp sweet Soy sauce, Frying oil
• 2 tbsp chopped Celery, 1 tbsp Tomato sauce
• 100 gr Bean sprout, Button mushrooms-sautéed (optional)
• 100 gr Water spinach-sliced & boiled
• 4-6 tbsp Cow/Pig blood (I didn't use it)

Soup ingredients:

• 2 tsp 5-Spice powder, 1 Onion-quartered, 1½ tsp Sugar
• 2 Kaffir lime leaves, 3 cm Cinnamon, 2 Star anise, Salt
• 1 Lemongrass & 3 cm Galangal-bruised, 2 tsp Lime juice
• ½ tbsp Coriander & 5 Garlic cloves-grind, 1 Celery rib
• 1 tsp Black peppercorns-grind, 1 tsp grated Ginger
• 2 lt Beef stock

Directions

• Soup: Sauté garlic, coriander & black pepper. Boil stock with sautéed spices & all soup ingredients until only ~ 1½ liter stock left. Strain the stock.
• Put in meatballs & pork/beef, simmer until all are cooked. Take meatballs & beef/pork out from the soup; set it aside. Pour all sauces into the stock; stir until incorporated. Remove soup from heat; stir in the blood while it`s still hot.
• Soak noodle in warm water until it`s soften & then drain. Place the noodle in serving bowls; add in meatballs, sliced pork/beef, mushrooms, green onions, water spinach, bean sprout, cilantro, chopped celery & fried garlic. Ladle the soup among serving bowls. Serve piping hot with sliced chilies.
• Click on the link for homemade Beef Meatballs recipe.

Mandarin Orange Cheesecake

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

Bahan

Dasar Cake:

• 40 gr Mentega, 25 gr Terigu, 1 Kuning telur, ¼ st Garam
• 1 gr Baking powder, 55 gr Almond cincang halus, 37 gr Gula

Glazur:

• 1 st Mentega, 4 st Gula, 1 st Jelly, 30 ml Air Lemon
• ½ st Kulit lemon parut, 90 ml Air

 Isi:

• 600 gr Cream cheese-suhu ruang, 1½ st Vanili, 170 gr Gula
• ¼ st Garam, 110 ml Krim kental, 110 gr Krim asam
• 3 Telur

Icing krim asam:

• 160 gr Krim asam, 20 gr Gula halus, 1 st Kulit lemon parut
• ½ st Vanili

Hias:

• Jeruk mandarin

Cara membuat

• Dasar Kue: Panaskan oven 175°C. Diperlukan loyang bongkar pasang uk. 17 cm, tinggi 7 cm utk membuat cake. Campur bahan kering. Sisihkan. Kocok mentega & gula sampai mengembang. Beri kng telur, kocok sampai lembut. Mskkan bhn kering ke adonan & aduk dng spatula sampai berbutir. Minyaki dasar & sisi samping bawah loyang. Tekan2 adonan di dsr loyang & sedikit naik di tepinya hingga tertutup rata. Panggang samp kekuningan (± 15 mnt). Keluarkan dari oven & biarkan dingin.
• Isi: Potong2 cream cheese, mixer dng kec. sedang sampai lembut. Beri gula, garam & vanillie, kocok 2 mnt. Mskkan telur satu2, aduk rata dng spatula setlh tiap 1 tambahan telur. Mskkan krim asam & krim kental, mixer setlh tiap tahapan ± 1 mnt hingga menyatu.
• Minyaki sisi tepi loyang & tuang adonan isi kedlmnya (diatas adonan dasar). Ketuk2 loyang perlahan bbrp kali ke meja agar udara yg terperangkap di dlm adonan dpt keluar. Goyang2kan loyang agar permukaannya rata. Ltkkan loyang pada rak panggang berkaki yg ditaruh di atas sebuah tatakan utk memanggang yg agak tinggi/dalam. Tuang air di tatakan panggang setinggi ± 2-3 cm. Mskkan loyang+rak+tatakan di oven. Panggang 50-60 mnt. Matikan oven, buka pintunya selbr ± 2½ cm & biarkan cake mendingin sampai mencapai temp. ruang didlmnya (agar kue tdk terbelah). Setlh dingin, tutup loyang dng aluminium foil & mskkan kulkas min. 4 jam-semalam.
• Icing krim asam: Kocok krim asam, gula, kulit lemon & vanillie hingga lembut. Dinginkan sampai cake siap dihidangkan.
• Glazur: Aduk jelly dng 3 st air dingin. Sisihkan. Didihkan gula dlm air panas 5 mnt. Beri mentega, kulit & air lemon. Aduk hingga cair. Tuangi lrtan jelly, aduk hingga mengental.
• Penyelesaian: Jelujuri melingkar dng bagian pisau yg tumpul pada bagian tepi cake dlm cetakan agar terlepas dari perlekatannya. Buka kunci & angkat sisi tepi loyang keluar.Tempatkan cake di pising saji. Semir bagian atas & tepi cake dng icing, ratakan dng spatula. Hias bagian atas cake dng jeruk mandarin & tuangi glazur. Dinginkan cake & biarkan glasur mengeras. Hidangkan cake.

Ingredients
Crust:

• 40 gr Butter-melted, 1 Egg yolk, 37 gr Sugar, 25 gr Flour
• 1 gr Baking powder, ¼ tsp Salt, 55 gr finely chopped Almonds

Glaze:

• 1 tsp Butter, 30 ml Lemon juice, 90 ml Water, 4 st Sugar
• 1 tsp Gelatin, ½ tsp Lemon zest

Filling:

• 600 gr Cream cheese-room temperature, 3 Eggs, ¼ tsp Salt
• 110 gr Sour cream, 110 ml Heavy Whipping cream
• 1½ tsp Vanilla, 170 gr Sugar

Sour Cream Icing:

• 160 gr Sour cream, 1 tsp grated Lemon zest, 20 gr Sugar
• ½ tsp Vanilla

Garnish:

• Mandarin Oranges

Directions

• Crust: Preheat oven to 175°C. You need 17 cm, 7 cm high spring-form pan to make the cake. Combine the dry ingredients. Set aside. Cream together the butter & sugar until fluffy. Beat in the egg yolk until smooth. Put dry ingredients into the butter & mix with a spatula until crumbly. Grease the bottom & lower sides of pan. Press the batter down evenly & firmly to cover the pan bottom, with just a slight rise along the inside edges of the pan. Bake until the dough is golden (~ 15 minutes). Remove from the oven, let cool.
• Filling: Cut the cream cheese into chunks. Mix with electric mixer on medium speed until smooth. Add the sugar, salt & vanilla, beat for 2 minutes. Add the eggs, one at a time; stir with spatula after each addition. Put in sour & heavy cream, beating for 1 min after each addition until incorporated.
• Greased the pan. Pour the filling into the pan, over the bottom layer. Tap the pan gently on the table a few times to bring up air bubbles. Shakes the pan to smooth the top. Place the pan on a stand rack over a high edge roasting tin/baking dish (place the baking dish under the rack). Pour some water into the roasting tin (2-3 cm high). Place all of them in the oven. Bake for 50-60 minutes. Turn off the oven, open the oven door ~ 2½ cm & let the cake cool in there until room temperature (prevent the cake from cracking). Cover the top of the pan with foil. Chill in the refrigerator for min 4 hours-overnight.
• Sour cream icing: Mix the sour cream, sugar, lemon zest & vanilla in a bowl, stir until smooth. Chill until you are ready to serve the cake.
• Glaze: Stir the jelly in 3 tsp cold water; set aside. Boil sugar in hot water for 5 mins. Add in butter, lemon juice & grated rind; stir until the butter melts. Pour in gelatine mixture, cook until the sauce becomes rather thick.
• To assemble the cake: Run a blunt side of a knife between the edge of the cake & the pan. Open the spring-form latch, gently open the pan & lift up the sides. Place the cake on serving dish. Spread the icing over the cake top & sides (to cover all). Decorate with Mandarin oranges & pour glaze over the mandarin orange; chill thoroughly. Serve the cake.

Daging/Ayam Gulai Lemak (Malay Style Dried Beef/Chicken Curry)

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

Bahan

• 500 gr Daging Sapi/Ayam-potong 4-5 cm, 2 Asam
• 1½ st Gula merah, 800 ml Santan, Bawang goreng
• 3 Daun Jeruk, 2 Salam, 2 Kentang-iris2, Minyak
• 1 Sereh & 5 cm Lengkuas-geprek, 2 st Garam
• 100 gr Kelapa parut-sangrai & tumbuk halus

Haluskan:

• 8 Bawang merah, 4 Bawang putih, 6 Cabai merah
• 6 Kemiri, 1 cm Jahe, 1 st Lada, 2 cm Kunyit
• 1 st Ketumbar, 6 Rawit merah, ½ st Jintan

Cara membuat

• Tumis bumbu halus sampai harum. Masukkan daging, asam, gula merah, daun jeruk & salam, aduk hingga daging berubah warna.
• Beri santan, garam, sereh & lengkuas. Masak hingga santan berminyak. Masukkan kelapa parut & kentang, masak sambil sesekali diaduk hingga kuah mengental & hampir mengering. Sajikan dengan taburan bawang goreng.

Ingredients

• 500 gr Beef/Chicken-slice into 4-5 cm chunks, 2 tsp Salt
• 100 gr grated Coconut-roasted & then grind, fried Onions
• 1 Lemongrass & 5 cm Galangal-bruised, 3 Kaffir lime leaves
• 1½ tsp Palm sugar, 2 Tamarind, 2 Bay leaves, frying Oil
• 800 ml Coconut milk, 2 Potatoes-sliced

Grind into a paste:

• 6 Candlenuts, 6 Bird's eye chilies, 8 Shallots, 1 cm Ginger
• ½ tsp Cumin, 4 Garlic cloves, 2 cm Turmeric, 1 tsp Pepper
• 6 red Chilies, 1 tsp Coriander

Directions

• Sauté the spices paste until fragrant. Add in beef/chicken, tamarind, palm sugar, kaffir lime leaves & bay leaves. Stir well until the meat colour change.
• Put in coconut milk, salt, lemon grass & galangal. Cook until the sauce looks greasy. Add in grated coconut & potatoes; stir occasionally. Cook until the sauce thickens, almost dry. Serve it with the deep fried Onions.