Lumpia Semarang (Semarang Style Spring Rolls)

In Indonesian & English

Bahan

• 20 lbr Kulit lumpia, 175 gr Ayam-cincang
• 75 gr Rebung, 2 Bawang putih-cincang hls
• 3 st Gula, ½ st Lada bbk, ½ sm Kecap mns
• 50 gr Udang-cincang, 1 sm Kecap asin
• 1 sm Minyak wijen, 1 sm Tepung tapioka
• 2 Bawang merah-cincang, 2 sm Margarin
• Garam & Minyak goreng secukupnya
• 2 Daun bawang-iris, 1 Putih telur

Saus:

• 1 Bawang putih kecil-cincang, ½ st Garam
• ¼ st Lada bbk, 1 st Kecap manis
• 25 gr Gula jawa, 8 tetes Cuka, 150 ml Air
• ½ sm Maizena+½ sm Air-aduk

Cara membuat

• Rebus rebung dng 2 st gula agar baunya hilang. Tiriskan, iris2 korek api. Campur rebung dng ayam, lada, kecap2, minyak wijen. Diamkan 5-10 mnt.
• Saus: Didihkan air & bawang pth. Masukkan gula jawa, kecap, lada, garam & cuka. Masak hingga gula larut. Tuang larutan maizena, masak & aduk2 hingga saus mengental.
• Isi: Tumis bawang2 & ayam dng margarin hingga matang & cairannya mengering. Beri udang, 1 st gula, garam & daun bawang. Masak hingga udang matang. Taburi dng tapioka, aduk hingga rata. Angkat & biarkan hingga mendingin.
• Ltkkan 1 sm munjung adonan isi disalah satu ujung kulit. Lipat ujung kulit yg terdkt tsb kearah adonan isi. Gulung 1 kali lalu lipat sisi kiri & kanan dari kulit kearah tengah agar menutup seluruh adonan isi. Gulung sambil dipadatkan hingga hampir mencapai sisi ujung satunya. Oles ujung kulit tsb dng putih telur, rapatkan ke gulungan kulit.
• Panaskan minyak. Kecilkan api & goreng lumpia hingga kecoklatan. Angkat & tiriskan.

Ingredients

• 20 sheets Spring roll wrapper, 3 tsp Sugar
• 75 gr Bamboo shoot, ½ tbsp Sweet soy sauce
• 50 gr Shrimps-chopped, ½ tsp ground Pepper
• 1 tbsp Salty soy sauce, 1 tbsp Tapioca flour
• 1 tbsp Sesame oil, 2 cloves Garlic-minced
• 2 Shallots-chopped, 2 tbsp Margarine
• 175 gr Chicken meat-chopped, Frying oil
• 2 Green onions-sliced, 1 Egg white, Salt

Sauce:

• 1 tsp Sweet soy sauce, 150 ml Water
• 8 drops Vinegar, 1 clove Garlic-minced
• ¼ tsp ground Pepper, ½ tsp Salt
• ½ tbsp Corn starch+½ tbsp Water
• 25 gr Coconut/Palm sugar

Directions

• Boil bamboo shoot with 2 tsp of sugar to remove the nasty smell. Drain & slice it. Combine bamboo shoot with the chicken, pepper, sesame oil, sweet & salty soy sauce. Let it stand for 5-10 minutes.
• Sauce: Boil water & garlic. Add in coconut sugar, sweet soy sauce, pepper, salt & vinegar. Cook until the sugar melted. Pour in corn starch mixture, stir until the sauce thickens.
•  Filling: Sauté shallots, garlic & chicken with margarine until the chicken cooked & the liquid evaporates. Put in shrimps, 1 tsp of sugar, salt & green onion. Stir until the shrimps cooked. Add in tapioca flour; stir to combine. Remove from the heat; let it stand to reach room temperature.
• Place 1 spoonful of filling close to one corner of the wrapper. Fold the corner to cover the filling. Roll the wrapper one time; fold over the left & right-facing corners to completely cover the filling. Roll the wrapper; press a bit to compact the spring roll until you almost reach the other corner. Brush that corner with egg white for gluing & than fold the end side into the spring roll. Deep fry spring rolls until golden brown. Remove from the heat & drain in paper towels.

Nachos Panggang Keju & Daging Sapi (Baked Beef & Cheese Nachos)

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

Bahan

• 125 gr pak Tortilla chips tawar/rasa Keju
• 100 gr Keju parut, 100 gr Daging cincang
• ¼ Bawang bombay-cincang, Lada bubuk
• 2 sm Margarin, 3-4 sm Saus salsa
• 4-5 Tomat cherry-belah, ½ st Oregano
• 2 Cabai hijau/Jalapeno-iris, Garam
• 1 Bawang putih-cincang, 1 Daun bawang-iris
• 2 buah Olive-potong2 (opsional)

Cara membuat

• Panaskan oven 175º C dng api atas. Sementara itu tumis bawang bombay, bawang pth & cabai dng margarin sampai layu. Beri daging, olive, oregano, garam & lada seckpnya. Aduk & masak daging sampai matang. Angkat & sisihkan.
• Tabur tortilla secara merata (selapis) menutupi permukaan loyang panggang besar. Sebar adonan daging merata di atas tortilla. Beri saus salsa dng merata. Kemudian beri tomat & daun bawang. Taburkan keju parut.
• Masukkan loyang ke oven & panggang selama ± 10 menit (sampai keju meleleh).

Ingredients

• 125 gr packet plain/cheese Tortilla chips
• 100 gr grated Cheese, 100 gr ground Beef
• ¼ Onion-chopped, 1 Green onion-sliced
• 2 tbsp Margarine, 3-4 tbsp Salsa sauce
• 2 Green chilies/Jalapeno-sliced
• 1 Garlic clove-minced, ½ tsp Oregano
• 4-5 Cherry tomato-halved, Salt
• 2 Olives-halved (optional), ground Pepper

Directions

• Preheat oven to 175º C over upper heat. Meanwhile, sauté the onion, garlic & chilies with margarine until they are wilted. Stir in the beef, olive, oregano, salt & pepper; keep stirring it until the beef cooked. Set it aside.
• Spread out a layer of tortilla chips in a large baking pan. Spoon on the beef; spread salsa sauce all over the tortillas. Put in tomato & sliced green onion. Top with grated cheese.
• Place pan in the oven & bake for ~ 5-10 minutes (until the cheese melted).

Mun Tahu (Indonesian Braised Tofu & Mince Meat)

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

Bahan

• 250 gr Tahu sutra-potong dadu 1X1 cm, 100 gr Udang kupas
• 350 gr Tahu putih-hancurkan dng garpu, 15 gr Jahe-cincang
• 300 gr Daging babi/sapi/ayam cincang, 2 Daun bawang-iris
• 20-22 gr (7-8 buah) Bawang putih-cincang, 2 st Minyak wijen
• 400 ml Air, 2 sm Saus tiram, ½ st Cabai bubuk (opsional)
• 1 st Lada bubuk, 1 st Gula, Garam & Minyak secukupnya
• 1 sm Ang ciu/dry Sherry/white Wine/1 st Brandy (opsional)
• 1 sm Maizena+4 sm Air, 3 sm Saus soya

 

Cara membuat

• Panaskan minyak dng api besar. Tumis bawang putih & jahe hingga harum & kekuningan. Mskkan daging cincang & ang ciu, aduk hingga daging berubah warna. Beri tahu cincang, aduk rata. Kecilkan suhu ke sedang.
• Tuang air, saus soya, saus tiram, lada & gula. Masak hingga mendidih. Mskkan tahu ptg dadu & cabai bbk, bumbui dng garam seckpnya. Aduk perlahan, pastikan utk mengangkat & membalikkan tahu2 potong saat mengaduk agar tak hancur. Beri udang, masak hingga tahu & udang matang.
• Tuangkan larutan maizena, aduk hingga cairan mengental. Matikan api, mskkan minyak wijen & daun bawang, aduk rata & hidangkan.

• Resep untuk membuat sendiri tahu sutranya, silakan klik pada link: Tahu Sutra Rumahan

 

Ingredients

• 250 gr Silk/Egg tofu-diced 1X1 cm, 100 gr peeled Shrimps
• 350 gr Firm tofu-mashed with a fork, 15 gr Ginger-minced
• 1 tbsp Shaoxing wine/dry Sherry/-white Wine/1 st Brandy
• 300 gr ground Pork/Beef/Chicken, 2 tbsp Oyster sauce
• 20-22 gr (7-8 cloves) Garlic-minced, 2 tsp Sesame oil
• 1 tbsp Cornstarch+4 tbsp Water, 1 tsp ground Pepper
• 2 Green onions-sliced, ½ tsp Chili powder (optional)
• 1 tsp Sugar, 3 tbsp Soy sauce, 400 ml Water
• frying Oil, enough Salt

 

Directions

• Heat the oil in a wok over high heat. Sauté the garlic & ginger, until it`s lightly browned & fragrant. Add in the meat & wine; sauté until the meat changes its color. Put in mashed tofu; stir for few seconds. Lower the heat to medium.
• Pour in the water, all sauces, pepper & sugar. Bring it to a simmer. Stir in diced tofu & chili pwd; season with enough salt. Stir gently, making sure to lift & fold the diced tofu over instead of mashing it. Toss in the shrimps; cook until the tofu & shrimps cooked.
• Put in the corn starch mixture; stir constantly until the gravy thickens. Turn off the heat; add in the sesame oil & green onions. Toss together for few seconds & then serve.

• For the recipe on how to make a homemade silken egg tofu, please click on the link: Homemade Silken Egg Tofu

Pasta Telur Dengan Ayam & Saus Daun Lokio (Egg Pasta with Chicken & Chives Sauce)

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

Bahan

• 500 gr Daging dada ayam-iris panjang2, Garam
• 2 Bawang putih & 80 gr Bawang bombay-cincang
• 400 gr Pasta telur (Tagliatelle/Pappardelle), Air
• 75 gr Daun lokio & 1 Cabai-iris, 50 gr Mentega
• 2 st Lada hijau, 1 Tomat-iris, 80 gr Keju parut
• 100 ml Krim, 125 ml Wine putih, Lada bubuk
• 125 gr Jamur & 1 Daun bawang-iris
• 300 ml Kaldu ayam

Cara membuat

• Tumis bawang bombay, bawang putih & cabai hingga layu. Masukkan jamur & daging. Masak hingga mulai berubah warna. Beri wine & lada hijau, masak selama 2 menit.
• Tuangi kaldu & masak hingga mendidih. Masukkan krim & keju, aduk2 hingga keju meleleh. Bumbui dengan garam & lada secukupnya. Tambahkan tomat, daun bawang & lokio, aduk & masak sebentar saja lalu angkat dari api.
• Didihkan air & garam secukupnya untuk merebus pasta. Masukkan pasta & masak selama 5-7 menit (lihat aturan di kemasan) atau sampai al dente/matang tetapi tidak lembek. Tiriskan pasta, letakkan di piring2 saji. Campur pasta dengan daging & sausnya.

Ingredients

• 500 gr Chicken fillet-thinly sliced, 1 Tomato-sliced 
• 100 ml Cream, 50 gr Butter, 80 gr grated Cheese
• 400 gr Egg pasta (Tagliatelle/Pappardelle), Water
• 125 gr Mushrooms-sliced, 300 ml Chicken stock
• 80 gr Onion-chopped, 2 Garlic cloves-minced  
• 75 gr Chives+1 Green onion+1 Chili-sliced
• 2 tsp Green pepper, 125 ml White wine
• enough Salt & ground Pepper

Directions

• Sauté onion, garlic & chili with butter until the onion wilts. Put in mushrooms & chicken; cook until the color starts to change. Put in the wine & green pepper; cook for 2-3 minutes.
• Pour the stock in & bring it to a boil. Add in cream & grated cheese. Stir constantly until the cheese melted & then season with enough salt & pepper. Stir in tomato, chives & green onion; cook just for awhile.
• Bring a pot of salted water to a boil; add in pasta & cook for 5-7 minutes (until al dente). Drain & then put it into several serving plates. Mix pasta with the meat & sauce.

Sayur Tahu & Telur Bumbu Kuning (Egg & Tofu in Spiced Yellow Sauce)

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

Bahan

• 300 gr Tahu-iris segitiga jadi 6-8, 450 ml Air
• 4-5 Telur-rebus & kupas, 300 ml Santan kental
• 4 Daun jeruk-iris halus, 1 sm Air asam, Minyak
• 3 Cabai merah-iris, 1-1½ sm Gula merah sisir
• 1 Sereh & 2 cm Lengkuas-geprek, 2 Daun salam
• Garam, Bawang goreng-taburan

Bahan perendam tahu: campur semua bahan

• 2 Bawang putih & 2 st Ketumbar-haluskan
• Garam & Air secukupnya untuk merendam tahu

Haluskan:

• 6 Bawang merah, 3 Bawang putih, 1 st Ketumbar
• 2 Kemiri, 2 cm Kunyit, ½ st Lada

Cara membuat

• Rendam tahu 20-30 menit di bahan perendam. Angkat lalu goreng hingga kuning kecokelatan. Angkat tahu dari minyak & tiriskan. Sisihkan
• Tumis bumbu halus & cabai hingga harum. Tuangi air, santan & air asam. Beri lengkuas, sereh, daun jeruk & daun salam. Masak hingga mendidih, kecilkan api, masukkan gula jawa, tahu & telur.
• Masak sampai rasa menyatu & kuah sedikit mengental sambil sesekali diaduk. Bumbui dengan garam secukupnya. Angkat dari api & taburi bawang goreng.

Ingredients

• 300 gr Tofu-slice into 6-8 triangle, 2 Bay leaves, Salt
• 4-5 boiled Eggs-peeled, 1 tbsp Tamarind juice
• 3 Red chilies-sliced, 300 ml thick Coconut milk
• 4 Kaffir lime leaves-thinly sliced, 450 ml Water
• 1 Lemongrass & 2 cm Galangal-bruised, frying Oil
• 1-1½ tbsp shaved Coconut/Palm sugar, Fried shallots

Tofu’s marinade ingredients: combine all

• 2 Garlic cloves & 2 tsp Coriander-grind
• Salt & enough Water to marinade the tofu

Grind into a paste:

• 6 Shallots, 3 Garlic cloves, 1 tsp Coriander
• 2 Candlenuts, 2 cm Turmeric, ½ tsp Pepper

Directions

• Marinade tofu for ~ 20-30 minutes. Remove tofu from the marinade & then fry until golden brown. Remove from the heat & drain on paper towels; set it aside.
• Sauté spices paste & sliced chilies until fragrant. Pour in water, coconut milk & tamarind juice. Put in galangal, lemongrass, kaffir lime leaves & bay leaves. Bring it to a boil; reduce the heat to low & then add in palm sugar, fried tofu & boiled eggs.
• Bring it to a simmer until the flavor blended & the sauce thickens; stir once in a while. Season with enough salt. Remove from heat; sprinkle with fried shallots/onion.

Fajitas Daging Sapi Mexico (Beef FajitasGrilled Skirt Steak)

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

Bahan

• 1 kg Daging sapi samcan depan/belakang *
• 1 Bawang bombay besar-iris halus, Minyak
• 1 Cabai jalapeño-buang biji & cincang
• 1 Paprika merah & 1 hijau-iris2 memanjang
• 8 Kulit tortilla & Keju parut secukupnya

Bahan perendam:

• 3 Bawang putih-haluskan, 1 sm Cabai bubuk
• ½ st Lada hitam bubuk, 75 ml Air jeruk nipis
• 1½ st Jintan bubuk, 2 st Gula merah
• ½ sm Ketumbar bubuk, 500 ml Olive oil
• 3 sm Kecap inggris, 1 st Oregano
• 2 sm Daun ketumbar cincang, 2 st Garam

Pico de gallo/Salsa Fresca:

• 4-6 Tomat roma-cincang, Garam
• 2 Cabai serrano/jalapeño-iris
• ½ Bawang bombay kecil-cincang
• 2 sm Daun ketumbar cincang
• 2 st Air jeruk nipis, Lada

Guacamole:

• 1 Apukat matang, ½ sm Olive oil, ¼ st Garam
• ½ Cabai serrano-cincang, Lada hitam bubuk
• 1 Bawang merah+½ Bawang putih-cincang
• 1 st Air nipis, ½ sm Daun ketumbar cincang

Cara membuat

• Campur bahan2 perendam. Potong daging melintang besar2 (panjang & lebar, jangan terlalu tipis) Mskkan daging ke kantung plastik, tuang 2/3 bagian bhn perendam ke dalamnya. Aduk rata, sisihkan. Mskkan bombay, jalapeño, paprika & sisa bhn perendam ke kantung plastik lain. Aduk rata. Simpan kedua kantung di kulkas selama 2-8 jam/semalam.
• Guacamole: Hancurkan daging alukat dng garpu tetapi jangan terlalu halus. Mskkan semua bhn guacamole lain & aduk rata. Bungkus wadah dng plastik & dinginkan di kulkas selama ± 1 jam.
• Pico de gallo/Salsa fresca: Campur semua bahan salsa kemudian aduk rata.
• Keluarkan daging & campuran paprika dari kulkas, biarkan hingga mencapai suhu ruang. Angkat daging & campuran paprika dari saus perendamnya. Ltkkan terpisah di 2 piring.
• Panaskan alat grill/panggangan bbq dng gas/arang hingga benar2 panas (± 260° C) di salah satu sisinya. Panaskan sisi lain dari alat panggang dng panas sedang. Ulasi rak alat panggang dng minyak anti lengket. Letakkan daging di sisi rak panggang yg panas, beri jarak 5 cm diantara tiap daging agar matangnya merata. Bakar daging selama 1-2 mnt, balik & bakar sisi tsb selama 1-2 mnt lagi (bakar tiap sisi daging hingga kecoklatan tapi tdk gosong). Pindahkan daging ke sisi rak paggang dng panas sedang hingga daging matang (tergantung selera tingkat kematangan yg di inginkan). Jika tak memiliki pemanggang arang/gas, gunakan pan grill/pan besi berdasar tebal di atas kompor. Nyalakan fan bila memasak ddlm ruangan utk menyedot asap yg terbtk. Panaskan pan sampai benar panas, biarkan pan dlm keadaan panas tinggi ± 2 mnt. Tuangi sedikit minyak, panaskan selama 1 mnt. Ltkkan daging di pan & bakar hingga dasarnya kecoklatan. Balik daging & bakar lagi. Masak daging selama 2-3 mnt/sisi (utk kematangan medium) atau sampai tingkat kematangan yg diinginkan. Kecilkan api ke sedang-tinggi jika pan mulai berasap terlalu banyak.
• Angkat daging dari api, bungkus dng aluminium foil. Biarkan daging beristirahat selama 2-5 mnt agar air daging terserap lagi kedalam daging (mencegah daging jadi kering).
• Ltkkan kulit tortilla di atas rak panggangan & bakar dng api sedang-kecill selama ± 30-60 detik. Balik, bakar juga sisi tsb. Anda juga dapat memanaskan kulit tortilla ini dng pan (tanpa minyak) di atas kompor. Bungkus kulit tortilla panas tsb dng lap bersih agar tetap hangat.
• Panaskan pan berdasar tebal hingga benar2 panas. Tuangi minyak sedikit, panaskan ± 1 mnt. Masukkan campuran paprika, tumis sampai sedikit kecoklatan tetapi masih renyah. Sisihkan.
• Iris2 tipis daging melawan arah serat. Ltkkan campuran paprika secukupnya di kulit tortilla, taruh bbrp irisan daging di atasnya. Taburi keju parut, beri 1 sendok Pico de gallo/Salsa fresca & 1 sendok guacamole. Lipat kulit tortilla spt membungkus taco atau burrito. Utk 8 porsi.
• * Yang dimaksud dng Samcan depan/belakang adalah daging skirt/plate atau flank. Resep ini dapat juga dibuat dng menggunakan fillet dada ayam atau daging pork tenderloin.

Ingredients

• 1 kg whole Beef skirt steak/flank steak *
• 1 big Onion-thinly sliced, enough Frying Oil
• 1 Jalapeño pepper-seeded & chopped
• 1 Red & 1 Green bell peppers-seeded
• 8 Flour Tortillas, Shredded Cheese

Marinade ingredients:

• 3 Garlic cloves-grind, 1 tbsp Chili flakes
• ½ tsp ground Black pepper, 75 ml Lime juice
• 1½ tsp ground Cumin, 2 tsp Brown sugar
• ½ tbsp ground Coriander, 500 ml Olive oil
• 3 tbsp Worcestershire sauce, 1 tsp Oregano
• 2 tbsp chopped Cilantro leaves, 2 tsp Salt

Pico de Gallo/Salsa Fresca:

• 4-6 plum/Roma tomatoes-chopped, Pepper
• 2 Serrano chilies/Jalapeños-sliced
• 2 tsp Lime juice, ½ Small onion-chopped
• 2 tbsp chopped Cilantro leaves, enough Salt

Guacamole:

• 1 ripe Avocado, 1 tsp Lime juice, ¼ tsp Salt
• ½ Serrano chili-chopped, ground black Pepper
• 1 Shallot+½ clove Garlic-chopped
• ½ tbsp chopped Cilantro leaves, ½ tbsp Olive oil

Directions

• Combine all of the marinade ingredients. Trim & cut crosswise the skirt steak into large pieces & then put the meat into a zip top bag; pour in 2/3 parts of the marinade. Turn to coat the meat all over; set aside. Sliced all bell peppers lengthwise into strips. Put the onions, jalapeño & bell peppers in another zip top bag; pour in the remaining of marinade. Turn to coat the veggies all over. Refrigerate the meat & veggies for 2-8 hours/overnight.
• Guacamole: Mash the avocado with a fork, leaving them still a bit chunky. Add in all ingredients; mash some more. Wrap the bowl with plastic & refrigerate for ~ 1 hour before serving.
• Pico de Gallo/Salsa Fresca: Mix all ingredients to combine them well.
• Allow the meat & veggies to come to room temperature. Remove the meat & veggies from the marinade into 2 different plates; shaking off liquid.
• Preheat a part of a gas/charcoal grill to high heat; allow the temperature to reach 260° C. Preheat another burner on your grill at medium setting. Coat the grill grates with nonstick cooking spray. Place the meat on the hotter part of the grill rack; leave at least 5 cm clearance around them for even cooking. Sear the meat for 1-2 min on the 1^st side; flip them over. Cook the 2^nd side for another 1-2 min. Each side of the meat should have a crisp caramelized crust that is brown without being burnt. Move them to the cooler part of the grill to cook them through (depending on your preference for doneness). If you don`t have a gas/charcoal grill; use a cast iron/heavy grill pan on the stove-top. Turn on an exhaust fan for indoor stove-top grilling Preheat the cast iron/heavy grill pan to smoking point; let it heat up for 2 min. Pour in some frying oil; heat it up for 1 min. Lay the meat into the pan; let it searing until a nice brown crust has developed & then flip them over. Cook for 2-3 min/side (medium rare) or to desired doneness. Reduce the heat to medium-high if the pan starts to smoke much.
• Remove the meat from the heat & then cover them with an aluminum foil. Let it rest for 2-5 min to let the juices get re-absorbed into the meat.
• Meanwhile, place tortillas on the grill grates over medium-low flame; let it char for 30-60 seconds. Flip it over & cook the other side. You can also use a pan on the stove-top (without adding any oil) to warm up tortillas. Wrap the hot tortilla with a clean tea towel to keep it warm.
• Preheat a heavy skillet to smoking point; add in just a little oil & heat it up for 1 min. Add in the veggies; stir-fry for few minutes until slightly charred but still quite firm. Set aside.
• Slice the meat against the grain into thin slices. Place some grilled veggies into the tortilla. Put some strips of meat on top. Add in enough cheese, spoonful of Pico de Gallo & a dollop of guacamole. Fold it up taco- or burrito-style. For 8 servings.
• * Can also be made with chicken breast fillet or pork tenderloin steaks.