Mie Dan Dan (Dan Dan Noodles)

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

Bahan

Minyak Cabai Pedas Sichuan: (dapat beli jadi kalau ada)

• 600 ml Minyak, 2 Daun bawang-potong 2, 1 st Cengkeh
• 5 iris Jahe, 10 cm Kayu manis, 3 Kapulaga, 1 st Garam
• 2 Daun salam, 3 Bawang putih tanpa kupas, 3 Pekak
• 1½ tsp Lada Sichuan/Andaliman, ¼ cup Wijen
• 1 cup Cabai kering giling kasar

Daging:

• 400 gr Daging babi (sapi/ayam) giling/cacah dng 50% lemak
• 2 Bawang putih-cacah, 1 st Jahe cincang, 1 sm Minyak
• ½ sm Saus Tianmian/Saus hoisin, 1½ st Saus soya
• 2½ sm Arak masak/Dry sherry, Lada hitam

Pasta Wijen: (dapat beli jadi kalau ada)

• ½ st Gula, sejumput Garam, 2 sm Minyak wijen
• 2 st Biji wijen+1 genggam Kacang-sangrai

Bahan lain:

• 2 Daun bawang-iris, Kacang cincang sangrai, Minyak
• 6 Bawang putih-cacah, 1½-3 st Bubuk lada Sichuan
• 6 sm Saus soya pekat, Baby pak choy/Sawi hijau
• 6 porsi Mie telur, Air/Kaldu-untuk memasak mie
• 1½ st Gula, 6 sm Cuka hitam Cina/Cuka Balsamic
• 6 sm Sui mi ya cai *

 

Cara membuat

• Minyak cabai pedas Sichuan: Sangrai lada Sichuan di pan selama 1-2 menit di api sedang sampai wangi (jangan hangus). Angkat dari pan, tumbuk dengan ulekan/grinder hingga menjadi bubuk tetapi tidak terlalu halus. Sisihkan. Tuang minyak di panci, beri jahe, daun bawang, kayu manis, bawang putih, kapulaga, cengkeh, pekak & daun salam. Masak di api kecil 3-5 menit atau sampai bumbu kecokelatan. Angkat dari api & biarkan selama ± 5 menit. Buang bumbu2 dari panci. Minyak harus panas (110-120° C) tapi tak panas sekali saat nanti anda mencampur dengan bahan lain, karena akan menghanguskan cabai. Sementara itu, campur lada sichuan tumbuk, cabai kering, wijen & garam di mangkuk tahan panas. Tuangi minyak panas secara bertahap & aduk untuk mencampur dengan rata. Biarkan hingga mencapai suhu ruang sebelum disimpan di wadah. Minyak cabai pedas akan tahan disimpan selama 4 bulan di suhu ruang, 1 tahun di kulkas.
• Daging: Bila anda tidak bisa mendapatkan daging cincang/cacah dengan kandungan 50% lemak, gunakan daging cincang biasa (20% lemak), lalu tambahkan sedikit lemak & cacah kecil2. Lemak itu akan membuat perbedaan yang berarti dirasa. Panaskan minyak di pan dengan api besar, putarkan pan hingga minyak menyaput dasarnya. Tumis bawang putih & jahe hingga kekuningan. Masukkan daging & aduk hingga tak bergumpal. Masak hingga lemak mencair, dagingnya mengering & kuning kecokelatan. Aduk sering2. Tuangi arak, saus soya, saus Tianmian/hoisin & lada hitam secukupnya. Aduk hingga rasa menyatu. Cicipi & koreksi bumbu bila perlu. Angkat daging & sebagian minyak dari pan. Sisihkan.
• Pasta Wijen: Blender semua bahan hingga halus lalu masukkan di mangkuk. Sisihkan.
• Tumis bawang putih cacah sampai kekuningan, angkat & sisihkan. Masak mie selama beberapa menit di air/kaldu mendidih. Saat mie hampir matang, masukkan pak choy/sawi hijau. Seduh sayuran sebentar saja. Tiriskan semua dari airnya & sisihkan. Simpan air rebusan mie.
• Penyajian (untuk setiap porsi): Di tiap mangkuk masukkan 2 st pasta wijen, 1-2 st minyak cabai pedas Sichuan, ¼ st gula, ¼-½ st bubuk lada Sichuan, 1 sm saus soya, 1 sm cuka hitam Cina & tumisan bawang putih. Tuang 1 sendok sayur air/kaldu bekas merebus mie ke mangkuk. Beri mie & sayuran. Atur 3 sm daging beserta minyaknya & 1 sm sui mi ya cai di atasnya. Taburi kacang cincang & irisan daun bawang. Sajikan mie Dan Dan, aduk semua sebelum dimakan. Untuk 6 porsi.
• * Sui mi ya cai adalah sawi yg diawetkan. Anda dapat mengganti Sui mi ya cai dng Tong chai atau sayur asin. Anda dapat membuat resep ini dengan daging ayam/sapi-versi halal.

 

Ingredients

• Sichuan Hot Chili Oil: (you could also using a store bought)
• 600 ml Cooking oil, 2 Scallions-halved, 3 Cardamom pods
• 5 slices of Ginger, 3 unpeeled Garlic cloves, 1 tsp Salt
• 10 cm Cinnamon stick, 2 Bay leaves, 1 cup Chili flakes
• 1½ tsp Sichuan peppercorn, 3 Star anise, 1 tsp Cloves
• ¼ cup Sesame seeds

Ground Pork Sao Zi:

• 400 gr 50% fat Ground pork (beef/chicken), Black pepper
• ½ tbsp Sweet bean sauce/Hoisin sauce, 1½ tsp Soy sauce
• 2 Garlic cloves-minced, 1 tsp minced Ginger, 1 tbsp Oil
• 2½ tbsp Chinese cooking wine/Dry sherry

Sesame Paste: (using a store bought)

• 2 tsp Sesame seeds+1 handful Peanut-toasted
• ½ tsp Sugar, 2 tbsp Sesame oil, pinch of Salt

Other ingredients:

• 1½-3 tsp Sichuan peppercorn powder, 1½ tsp Sugar, Oil
• Baby bok choy/Mustard greens,Toasted crushed peanut
• 6 portions Egg noodle, 2 Scallions-sliced, Water/Broth
• 6 tbsp Sui mi ya cai/preserved mustard green *
• 6 tbsp Chinese black vinegar/Balsamic vinegar
• 6 Garlic cloves-minced, 6 tbsp Dark soy sauce

 

Instructions

• To cut off the cooking time, just buy the Sichuan hot chili oil in an asian store. For a homemade Sichuan hot chili oil: Toast Sichuan peppercorn in a pan for 1-2 minutes over medium heat until fragrant (don’t burn it). Remove from the pan & then grind it with a mortar & pestle/spice grinder to fine but still a little coarse powder. Set it aside. Put neutral flavour cooking oil in a pot, add in scallions, ginger, garlic, cinnamon, cloves, cardamom, star anise & bay leaves. Cook it over low heat for 3-5 minutes, or until the spices charred. Remove from the heat & let it stand for ~ 5 minutes. Remove spices from the pot. The oil should be hot (110-120° C) but not too hot when you mix it with other ingredients, or else it would burn the chili. Meanwhile, in a heatproof bowl, combine Sichuan pepper powder, chili flakes, sesame seeds & salt. Pour in hot oil in a batch & stir to combine it well. Let it cooling down to room temperature before you put it in a jar. It will last 4 month in room temperature or 1 year in the fridge.
• Pork sao zi: If you couldn’t find ground meat with 50% fat, just use a normal ground meat with 20% fat, then add some fat & chopped it small. This fat will really make a difference. Heat the oil in a pan over high heat, swirl the oil to coat pan bottom. Sautè garlic & ginger until it’s sizzling. Add in the meat & stir to loosen it up. Cook & stir it often until the fat rendered & the meat turned golden brown. Then put in the wine, soy sauce, sweet bean paste & black pepper to taste. Stir until the flavour blended. Taste & adjust the seasoning if it’s necessary. Remove pork & some of the oil from the pan. Set it aside.
• Sesame paste: In a blender, finely grind all paste ingredients. Put it in a bowl & set it aside. You could just buy this in an Asian store.
• Sautè minced garlic until golden; remove from the pan & then set it aside. Cook noodles in a pot of boiling water/stock for few minutes. When it almost cooked, add in some bok choy/mustard greens. Cook vegetables just to blanch it. Strain noodle & vegetable them from the water/broth & set it aside. Save this water/broth for the bowl.
• To assemble the noodles (for each portion): In a bowl, put 2 tsp sesame paste, 1-2 tsp Sichuan chili oil, ¼ tsp sugar, ¼-½ tsp Sichuan peppercorn powder, 2 tbsp soy sauce, 1 tbsp Chinese black vinegar & some sauteed Garlic. Pour 1 ladle of the water/broth that we saved earlier into the bowl. Add in the noodle & vegetables. Arrange 3 tbsp of Pork Sao Zi (& some of the oil) & 1 tbsp of Sui Mi Ya Cai on top. Sprinkle with some crushed peanut & sliced scallion. Serve noodles immediately. Mix them to combine everything before eating. For 6 portions
• * You could substitute the Sui mi ya cai with washed Kimchi, preserved Tianjin cabbage or pickled mustard green. You could also make Dan Dan noodles with chicken or beef for a halal version or if you don’t eat pork.

Roti Kari Jepang (Japanese Curry Bread Karē Pan)

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

Bahan

Adonan roti:

• 150 gr Terigu protein tinggi, 125 ml Susu hangat
• 50 gr Terigu protein rendah, 2 st Minyak sayur
• 4 gr Ragi instan, 10 gr Gula, ½ st Garam

Isian kari:**

• 50 gr Wortel-potong dadu, 1 sm Maizena, Garam
• 150 gr Ayam-iris, 35 gr Bawang bombay-cacah
• 75 gr Kentang potong dadu-rebus, 2 sm Minyak
• 1 Bawang putih-haluskan, ½ sm Saus soya
• 3 gr Jahe-cacah, 170 ml Air, Lada bubuk
• 1-1¼ sm Bubuk kari, 1 st Air nipis (opsional)

Bahan lain:

• 1 Telur-kocok, Panko/Tepung roti, Minyak

 

Cara membuat

• Campur rata terigu & garam di mangkuk. Beri gula, ragi & minyak lalu aduk. Tuang masuk susu & aduk selama 1-2 menit. Kikis semua sisi mangkuk termasuk dasarnya agar semua tercampur. Pindahkan adonan ke permukaan kerja & uleni sampai halus & elastis (± 10 menit). Bulatkan adonan & masukkan ke mangkuk, dengan sisi sambungannya menghadap ke bawah. Tutupi mangkuk dengan plastik & biarkan hingga adonan mengembang seukuran 2x nya (± 60 menit).
• Isian kari: Larutkan bubuk kari & maizena dengan 50 ml air, sisihkan. Tumis bombay hingga matang. Beri bawang putih & jahe, tumis hingga harum. Masukkan ayam, kentang, saus soya, lada & garam. Masak 1-2 menit, tuangi 120 ml air. Masak hingga semua matang & cairan mulai mengering. Beri larutan kari & air nipis. Aduk hingga cairan mengental. Angkat & biarkan dingin.
• Taruh adonan di permukaan kerja. Pipihkan lalu bagi menjadi 6-8 bagian sama besar. Bulatkan masing2 adonan & letakkan di loyang beralas kertas perkamen, sisi sambungan menghadap ke bawah. Tutupi adonan dengan plastik & istirahatkan adonan ± 15 menit.
• Kerjakan adonan satu persatu & tutupi sisanya agar tak kering. Letakkan adonan di permukaan kerja dengan sisi sambungan menghadap ke atas. Pipihkan adonan lalu gilas dengan rolling pin membentuk lingkaran ukuran 10 cm (bila adonan dibagi 8) atau 12 cm (bila dibagi 6). Pipihkan sekeliling tepi adonan dengan jari2 (bagian tengah harus lebih tebal dari tepi). Letakkan 1-1½ sm isian kari di bagian tengah lingkaran. Jaga agar kari tak mengenai sisi tepi lingkaran karena adonan susah merekat nanti. Angkat & satukan 2 sisi lingkaran yang berseberangan hingga membentuk setengah lingkaran. Tekan2 (pencet) kedua sisi tepi itu bersamaan untuk menutup isi & merekatkan tepi adonan dengan baik. Lipat sisi yang sudah direkatkan ke salah satu sisi, lalu tekan2 lagi sambungannya untuk merekatkan. Anda harus merekatkan semua sambungan dengan baik agar roti tidak terbuka/bocor saat digoreng (roti akan mengembang saat digoreng). Letakkan adonan di permukaan kerja & hati2 tekan sedikit permukaannya agar rata. Lapisi adonan dengan telur lalu gulingkan di panko hingga terlapis merata. Letakkan adonan tersebut di loyang lagi, dengan sisi sambungan menghadap bawah. Tutup loyang dengan serbet/plastik lalu kerjakan yang berikutnya. Biarkan adonan mengembang hingga 1½ kalinya (± 30 menit) atau saat anda menekan sedikit permukaannya dengan jari, bekasnya tetap tinggal di adonan.
• Panaskan minyak yang banyak di pan/wajan. Setelah panas, kecilkan apinya ke sedang-rendah. Masukkan 2 adonan setiap kali ke pan, sisi sambungan menghadap bawah. Setelah beberapa detik, balik adonan (sisi sambungan menghadap atas). Terus balik2 adonan selama memasak, sampai roti matang & kuning kecokelatan (2-3 menit). Cara menggoreng ini akan mencegah roti mengembang ke satu arah saja sehingga tidak terbentuk lubang besar di dalamnya. Angkat dari pan & letakkan di kertas penyerap minyak. Selain digoreng, roti dapat juga dipanggang di oven, 200° C selama 15-20 menit. Jika ada sisa, simpan di wadah kedap udara & masukkan ke kulkas (tahan 3 hari) atau ke freezer (3-4 minggu). Memanaskan: panggang di 175º C, sampai hangat.
• * Anda dapat mengganti tepung protein tinggi+rendah ini dengan 210 gr terigu serbaguna
• ** Jika anda memiliki sisa Kari dari kemarin, gunakan kari itu sebagai isian, tak usah bikin baru.

 

Ingredients

Dough:

• 150 gr Bread flour+50 gr Cake flour-mixed*
• 2 tsp Vegetable oil, 10 gr Sugar, ½ tsp Salt
• 125 ml warm Milk, 4 gr Instant yeast

Curry Filling:**

• 35 gr Onion-chopped, 3 gr Ginger-minced
• 75 gr diced Potato-boiled, 1 Garlic clove-grind
• 150 gr Chicken fillet-diced, 50 gr Carrot-diced
• ½ tbsp Soy sauce, 2 tbsp Oil, 170 ml Water
• 1-1¼ tbsp Curry powder, 1 tbsp Corn starch
• 1 tsp Lime juice (optional), Salt, ground Pepper

Other Ingredients:

• 1 Egg-lightly beaten, Panko/Breadcrumbs
• Frying oil

 

Instructions

• In a bowl, put the flour & salt; mix until the salt is evenly distributed. Add in sugar, yeast & oil; stir to combine it well. Pour in the milk & give it a good stir for 1-2 minutes. Scrape all sides of the bowl, including the bottom, to make sure you’ll bring all ingredients in. Transfer the dough into the working surface. Knead until the dough smooth, supple & elastic (~ 10 minutes). Round the dough & then put it in a bowl, seam side down, cover with plastic wrap, and let rise for ~ 60 minutes, or until doubled in size.
• Meanwhile, prepare the curry. Mix curry powder with corn starch & dilute them with 50 ml of water; set it aside. Sautè chopped onion until translucent. Add in garlic & ginger; saute until it‘s fragrant. Stir in the chicken, potato, soy sauce, enough salt & pepper. Cook for 1-2 minutes & then pour in 120 ml water. Continue cooking it until all are cooked & the liquid start to dries. Stir in the curry mixture & lime juice; cook until the liquid thickens. Remove from the heat & let it cool down completely.
• Transfer the dough to a working surface & gently flatten it. Divide dough into 6-8 equal pieces & then round each one of it. Put dough balls in a lined baking pan/sheet, seam side down. Cover the pan with plastic wrap, and let it rest for 15 minutes.
• Working with the dough one at a time & cover the rest to prevent them from drying out. Place the dough in your working surface, seam side up. Flatten the dough. Using a rolling pin, roll it out into a circle, 10 cm (for 8 pieces of dough) or 12 cm (6 pieces of dough). Thin out the dough edges with your fingers; the center parts should be thicker than the edges. Put 1-1½ tbsp of curry filling in the center of the circle. Keep the curry off the sides, since the edges won‘t stick good when you try to pinch it later on. Gather the opposing edges of the circle & fold the dough in half. Tightly pinch the edges to seal it well. Fold pinched edges over to one side & then press the edges to seal. You should seal & pinch the edges tightly, to make sure the seam won‘t open up during proofing & deep frying. Put dough in the working surface & gently press the surface to flatten it a bit. Coat dough with egg all over & then roll it in panko to coat evenly. Place shaped dough back onto the pan, seam side down. Cover the pan with a damp towel/plastic wrap & continue working with the rest of the dough. Let the dough rise until 1½ times of its size (~ 30 minutes) of if you push the dough surface with your finger, the indentation will stay on the dough.
• In a deep pot, heat up lots of oil. After it‘s hot, turn the heat to medium low. Place 2 pieces of dough at a time into the pot, seam side down. After a few seconds, flip it over (the seam side facing up). Keep turning it while you fry, until they are fully cooked & golden brown (2-3 minutes). This frying method will stop the dough to rise only in one direction, it will prevent the bread from having a hollow inside. Remove from the heat & put bread in paper towels to drain while it cooling down. Instead of frying the bread, you could also bake it in the oven, 200° C for 15-20 minutes. Serve the bread warm or at room temperature. Keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 3-4 weeks. To reheat, bake at 175º C, just until it‘s warm.
• * You could substitute the bread & cake flour combination with 210 gr of all-purpose flour.
• ** If you have a leftover curry, you could also use that for the filling.