Bakso Goreng (Fried Meatballs)

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

Bahan

• 250 gr fillet Ayam/Babi, 100 gr Udang, ¾ st Lada bubuk
• 150 gr Kulit+lemak ayam, 1 st Baking powder, Minyak
• 200 gr Tepung tapioka+50 gr Terigu-aduk, 1¼ st Garam
• 1 st Gula, ½ st Ketumbar bubuk, 2 st Saus soya pekat
• 2 st Minyak wijen, 2 sm Bawang goreng, 2 Putih telur
• 3 Bawang putih-cincang, 1 st Kecap ikan, 1 sm Olive oil

Cara membuat

• Campur rata tepung dng bak.powder, sisihkan. Blender daging, kulit, lemak, udang, bawang2 & bumbu2. Campur dng putih telur, aduk rata. Mskkan campuran tepung sedikit2 sambil diuleni dng tangan atau diaduk rata dng spatula hingga kalis & adonan menjadi benar2 lengket.
• Hangatkan minyak di wajan dng api sedang (jangan sampai panas). Kecilkan api ke rendah. Basahi tangan, taruh adonan di telapak. Kepalkan & tekan agar adonan klr dari antara jempol & telunjuk. Potong membulat dng sendok. Celup sendok di air seblm digunakan. Mskkan bakso ke dalam minyak hangat. Bola2 jangan diletakkan terlalu berdekatan krn akan mengembang. Masak sambil sesekali dibalik2 sampai bola2 kuning kecokelatan & kering (30-45 mnt, semakin besar bola2 semakin lama pemasakan). Angkat & tiriskan di kertas penyerap minyak.
• Sajikan bakso goreng sebagai snack dng saus sambal, sebagai bakso goreng kuah kaldu atau dpt juga digunakan sbg pelengkap Bakwan Malang (klik pada link utk resepnya).
• Bila hendah disimpan: setelah mendingin, mskkan bakso goreng ke dalam kantung plastik, vacum kmd mskkan di freezer. Cara memanaskannya: Ltkkan bakso goreng di oven dng panas 125º C selama ± 10 mnt atau panaskan di toaster roti sambil sesekali dibalik2.

Ingredients

• 250 gr Chicken/Pork fillet, 100 gr Shrimps, 2 Egg whites
• 150 gr Chicken fat+skin, 3 Garlic cloves-minced, Frying oil
• 200 gr Tapioca flour+50 gr Flour-mix, ¾ tsp ground Pepper
• 1 tsp Sugar, ½ tsp ground Coriander, 2 tsp dark Soy sauce
• 2 tsp Sesame oil, 1 tsp Fish sauce, 2 tbsp Fried onion
• 1 tbsp Olive oil, 1 tsp Baking powder, 1¼ tsp Salt

Directions

• Mix the flour & baking soda well; set aside. Grind the chicken meat-fat-skin, shrimps, garlic, fried onion & all seasoning in a food processor into smooth paste. Mix them with the egg whites well. Add in the flour mixture a little at a time; constantly kneading the dough with hand or spatula until incorporated & it becomes really sticky on your hand.
• Warm up the frying oil in a wok/deep pan over medium heat; make sure the oil is only warm & not hot. Reduce the heat to low. Rub your hand with little bit water; put a handful of dough in your palm. Squeeze out a small portion of the dough, between index finger & thumb, to make a rounded ball shaped meatballs. Scoop out the balls dough with a watered spoon. Drop the balls into the warm oil. Give enough space between each ball as they will rise/expand. Fry the balls until it becomes nicely golden brown & crisp (30-45 min; will need a longer frying time if you make a bigger size balls); turning as necessary to ensure that both sides are cooked through. Remove them the heat & & drain on a paper towel.
• Serve fried meatballs as snack with chili sauce; serve it as fried meatballs in broth soup or use fried meatballs as complement when you make Mixed Dumplings Soup à la Malang (click on the link to see the recipe).
• You can store the fried meatballs in the freezer. Let the balls cooling down, then put them in vacuum plastic bag. Later on just heat the fried meatballs up in the oven at 125º C for ~ 10 min. Or you can also heat it up in toaster; turn it over once in awhile.

Lontong Sayur Medan (Vegetables in Coconut Broth Medan Style)

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

Bahan

• 1 Labu siam-potong korek api, 4 sm Tauco, 1½ st Gula
• 25 gr Kecombrang-iris (opsional), 6 Bawang merah-iris
• 600 ml Santan kental, 6 Telur rebus/goreng, Minyak
• 5 cm Laos-geprek, 500 ml Kaldu/Air, 3 Daun salam
• 200 gr Daging tetelan-iris, 1 Tahu goreng-potong2
• 100 gr Kacang panjang-potong2 kecil, 4 Daun jeruk
• 100 gr Udang, 2 Cabai hijau-iris2, 30 gr Tekokak
• 2 Belimbing sayur-iris/1 sm Air asam, Garam

Haluskan:

• 4 Kemiri, 1 st Lada, 5 gr Jahe, 50 gr Bawang merah
• 16 gr Bawang putih, 4 Cabai merah, Cabai keriting
• 1 Sereh-putihnya saja

Pelengkap:

• Lontong-iris, Kering tempe, Sambal goreng kentang
• Bawang goreng, Kerupuk

Cara membuat

• Campur & remas2 labu siam dengan sedikit garam hingga layu. Bilas dengan air lalu tiriskan.
• Tumis bumbu halus, bawang & cabai iris dengan minyak hingga wangi. Beri laos, tauco, daun jeruk & salam, aduk. Tuangi kaldu, santan & air asam/belimbing. Masukkan gula & daging. Masak hingga santan mendidih, aduk sering2.
• Masukkan labu, tekokak, bunga kantan/kecombrang/kincung & kacang panjang. Masak hingga bahan2 matang. Beri udang, tahu, telur & bumbui dengan garam secukupnya. Masak hingga udang matang.
• Siram sayur di atas lontong, sajikan bersama sambal goreng kentang & kering tempe, taburi bawang goreng & makan dng kerupuk. Klik pada link2 berikut untuk melihat resep2nya: Lontong, Sambal Goreng Kentang, Kering Tempe.

Ingredients

• 1 Chayote-shredded, 100 gr Shrimps, ½ lt Broth/water
• 100 gr String beans-sliced small, 2 Green chilies-sliced
• 3 Bay leaves, 30 gr Pea eggplants, 4 Kaffir lime leaves
• 1 fried Tofu-sliced, 5 cm Galangal-bruised, frying Oil
• 6 Boiled/-fried eggs, 200 gr Flanks meat-sliced, Salt
• 600 ml thick Coconut milk, 6 Shallots-sliced thinly
• 2 Bilimbi fruits-sliced/1 tbsp Tamarind juice
• 4 tbsp Soy bean paste, 1½ tsp Sugar
• 25 gr Etlingera elatior flower-sliced (optional)

Grind into a paste:

• 16 gr Garlic, 4 Red chilies, 1 tsp Pepper, 5 gr Ginger
• 50 gr Shallots, 4 Candlenuts, Cayenne peppers
• 1 Lemongrass-white part only

Complements:

• Spicy Fried Potato, Rice cakes-sliced, Fried shallots
• Crackers, Sweet & Spicy Deep Fried Tempeh

Directions

• Squeeze chayote with a bit salt to wither; rinse & then drain. Set it aside.
• Sauté spices paste, sliced shallots & chilies until fragrant. Stir in galangal, soy bean paste, kaffir lime leaves & bay leaves. Pour in broth, coconut milk & tamarind juice/bilimbi fruits. Add in the meat & sugar. Bring it to a boil & stirring it often.
• Put in chayote, pea eggplants, etlingera elatior flower & string beans. Boil until the vegetables soften. Add in shrimps, tofu, eggs & season with enough salt. Cook just for a while.
• Pour the stew over sliced compressed rice cake. Serve it with spicy fried potato and sweet & spicy deep fried tempeh; sprinkle with some fried shallots & eat it with the crackers. Click on the following links for the recipe of: Compressed Rice Cake, Spicy Fried Potato, Sweet & Spicy Deep Fried Tempeh.

Minyak Ayam (Chicken Oil)

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

Bahan

• 300 gr Kulit & lemak ayam, 500 ml Minyak
• 1 st Ketumbar, 5 Bawang putih-geprek
• 5 cm Jahe-geprek, 5 cm Kunyit
• 1 st Lada & 2 Kemiri-geprek kasar

Cara membuat

• Tumis bawang, lada, ketumbar & kemiri dengan sedikit minyak di api sedang hingga wangi. Kecilkan api, masukkan kulit & lemak ayam, tutup wajan/pan & masak hingga keluar minyaknya. Tambahkan sisa minyak & bahan2 lain, masak lagi selama 15-20 menit (hingga rasa menyatu & kulit kering). Dapat juga dengan memasaknya di oven: Campur semua bahan di dalam pan. Panggang di oven 150º C sampai kulit terlihat kering.
• Saring minyak ke dalam mangkuk lalu dinginkan. Simpan di dalam wadah gelas atau botol tertutup.
• Minyak ayam ini dapat digunakan untuk campuran membuat Mie Ayam Bakso & Pangsit maupun Sate Ayam Ponorogo.

Ingredients

• 300 gr Chicken skin+fat, 1 tsp Coriander
• 500 ml Frying oil, 5 Garlic cloves-smashed
• 5 cm Ginger-crushed, 5 cm Turmeric
• 1 tsp Pepper & 2 Candle nuts-crushed

Directions

• Sauté the garlic, pepper, coriander & candle nuts with little oil over medium heat until fragrant. Reduce the heat to low; stir in the chicken skin & fat. Put on the wok lid & cook until you see there is more oil in the wok/pan. Add in the rest of ingredients; cook again for another 15-20 minutes (until the flavor blended & the skin dries). Or you can also cook it in the oven: Combine & place all ingredients in a deep pan. Bake in the oven at 150º C until the skin becomes crispy.
• Strain off the oil into a big bowl & let it cool completely. Store the chicken oil in a glass jar/bottle.
• You can use the chicken oil to make Noodles with Meatballs, Wonton & Sauteed Chicken or Sate Ayam à la Ponorogo.

Sayur Bobor (Amaranth Greens/Spinach with Coconut Milk Soup)

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

Bahan

• 400 gr Bayam, 20 lembar Kemangi, 300 ml Air
• 100 gr Tempe-potong dadu, 2 Daun salam
• 350 gr Jagung-sisir, 1 Labu siam-potong dadu
• 2 cm Lengkuas-geprek, 400 ml Santan, Garam

Haluskan:

• 5 Bawang merah, 1 st Ketumbar, 3 Kemiri
• 2 Bawang putih, 2 cm Kencur, 1 st Gula

Cara membuat

• Tumis bumbu halus. Rebus air, santan, bumbu halus & bahan lain (kecuali bayam & kemangi). Masak sampai labu & jagung empuk.
• Masukkan bayam & garam, masak selama 3 menit. Angkat, beri kemangi, aduk rata.

Ingredients

• 400 gr Amaranth greens/Spinach, Salt
• 100 gr Tempeh-diced, 2 Bay leaves, Oil
• 300 ml Water, 350 gr Sweet corn-shaved
• 20 Lemon basil leaves, 1 Chayote-diced
• 2 cm Galangal-bruised, 400 ml Coconut milk

Grind into a paste:

• 3 Candle nuts, 2 Garlic cloves, 1 tsp Coriander
• 5 Shallots, 2 cm Lesser galangal, 1 tsp Sugar

Directions

• Sauté the spices paste. Boil water & coconut milk with sautéed spices & other ingredients (with the exception of spinach & lemon basil leaves). Let it simmer until the chayote & corn are cooked.
• Stir in spinach & enough salt; cook for ~ 3 minutes. Remove from the heat & then add in lemon basil leaves.