my kitchen's journey

Siomay Bandung

2012-01-07T19:57:00.000Z

Siomay (or shu may) is a popular snack in my hometown, Bandung. I think this food originally from China or so. It's a steamed dumpling with the fish or mixed of chicken/pork and shrimp filling.

I think you can find Siomay in most of the cities in Indonesia, but I still feel that Siomay in Bandung is the best you can get :P

When I was in Bandung, my favorite siomay is sold in Jalan Gardujati and Cibadak, i guess it's because I went to a church in the same area.

Siomay also became my favorite food when I visit Evy,my high school friend. She always order about 50's everytime we have a reunion at her home. Yeah, we hardly cook in Indonesia, mostly we buy food :D

Ingredients:

Siomay:
300 gr shrimps, shell intact, deveined, cleaned, chopped
300 gr chicken/pork fillet, chopped
150 gr tapioca flour
1 eggs, slightly beaten
5 garlics
2 tbsp oyster sauce
1 tbsp sesame oil
1/2 tsp ground pepper

Salt to taste

tofu, divided into small triangle forms
1 pack wonton skins

Method:

Siomay:
1. Mix shrimps and chicken meat in the food processor. Blend until smooth.
2. Add tapioca flour,oyster sauce, sesame oil, salt and pepper. Process until incorporated. Add beaten egg, process it for about 2 minutes.
3. Spoon two teaspoon of mixture and place in the middle of wonton skin.
4. Scratch the bottom part of tofu. Fill in with the siomay mixture.
5. Place both siomay and tofu in steamer pan. Steam it for about 30 minutes. Remove from the heat.

6. Serve with hard boiled egg, peanuts sauce and kecap.

7. You can fry the siomay and tofu as alternative; we called it batagor for fried tofu dumpling.

Source: Keluarga Nugraha

Chocolate Delice with Salted Caramel

2012-01-07T18:15:00.001Z

I always want to make this dessert since I saw The immunity test challenge on Masterchef Australia 3 between Dani and Eamon Sullivan;the winner of Celebrity Masterchef Australia. ~~Not just he's good looking sporty guy but he can cook, bless all good looking guy!~~ The dessert is so delicate,delicious and pretty. It's not like a circusy over the top Zumbo's dessert but still not an everyday dessert.

Last wednesday is hubby birthday, so I make this instead of the common birthday cake like sponge cake or black forest cake. Special cake for extraordinary person in my life :D

I made half of the portion from the original recipe. The recipe using g measurement instead of ml, if you use as much as you have in the recipe, you'll need about 1500ml cream.

Ingredients:

Creme Brulee:

375g Thickened Cream (I used double cream)

135g Milk

1 Vanilla Pod (Can't find it in the store, used 2 Tbsp Vanilla extract)

7 Egg Yolks

1 Whole egg

60g Caster sugar

Biscuit Base

250g Plain Flour

150g Unsalted butter

100g Caster sugar

1g Salt

1 Egg

Choco Cream

190g Thickened cream

190g water

150g Caster sugar

60g Dark cocoa powder ( I used Cadbury)

125g Dark Chocolate (64% - 70%)(I used Lindt Dark Chocolate 81%)

15f Leaf Gelatine (I used 5 leafs Dr Oetker Gelatine)

Base Delice

400g Choco Cream (Made as above)

350g Whipped thickened cream

Chocolate Glaze

340g Dark Chocolate (64% - 70%) chopped

230g Thickened cream

165g Light corn syrup (I used Golden Syrup)

Toasted Almond Flakes

75g Almond flakes

White chocolate stripes

150g White chocolate buttons (I used 100 gr Tesco White Chocolate)

Salted Caramel Sauce

250g Caster sugar

25g water

150ml Thickened cream

150g Unsalted butter

Salt to taste

Method:

Crème brulee
1. Pre heat oven to 140°C.

2. For crème brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard. (I mixed the vanilla extract with the cream)

3. Mix egg yolks, whole egg and sugar together, without incorporating too much air.

4. Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paperlined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.

5. Chill immediately and freeze.Once frozen, cut out 4 discs with cookie cutters that match the size of the cake rings and put back in the freezer until ready to use.

Choco cream
6. For choco cream, pour cream, cocoa, water and sugar into a saucepan over a medium heat and bring to the boil, stirring regularly. Add chocolate and stir until melted.

7. Squeeze water from the gelatine leaves, add to warm chocolate mixture and whisk to combine. Sieve and chill over ice, refrigerate until cool.

8. Whip cream to soft peaks and gently fold through 400g of choco cream until combined taking care not to knock out too much air. Refrigerate until assembly.

Biscuit Base
9. For biscuit base, increase oven temperature to 180°C.

10. Place flour, butter, sugar and salt in a food processor and process to a fine breadcrumb. Add egg and process until mixture starts to come together. Tip mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge.

11. Place pastry between two sheets of baking paper and roll out to 2-3mm thick. Cut out 9cm circles and place on a baking paper lined baking tray. Blast chill for 1 minute. Bake for 10 minutes or until golden and allow to cool.

Chocolate glaze
12. For chocolate glaze, pour cream, corn syrup (i used golden syrup) and water into a saucepan over a medium heat and bring to the boil. Pour over chocolate and stir until melted and mixture is smooth.

Salted caramel
13 For salted caramel, make a caramel with sugar and water. Whisk in cream until incorporated. Add butter a few pieces at a time, whisking between each addition and stir in salt. Continue to whisk to a thick glossy sauce.

White chocolate stripes
14 Spoon the melted chocolate into a piping bag. Keep warm or reheat in a bowl of warm water when ready to use.

To assemble
15. Place 2 x 10cm cake rings on a baking paper-lined tray. Place cooked biscuit bases in the centre of each cutter and top each with a circle of frozen crème brulee. Pour chocolate cream mixture over each cutter and spread over each stack so that it fills the gaps down the sides and the tops are level. Chill until it's frozen in the freezer.

To prepare the delice
16. Place frozen rounds on a cooling rack set over a baking tray and gently remove the moulds using a blowtorch. Pour chocolate glaze generously over each frozen round so that it covers the sides and drizzle with white chocolate in stripes. Arrange toasted almonds around the edges.

To serve:
Spoon salted caramel sauce onto a serving plate, sprinkle with salt and top with a delice.

A tiny modified from Masterchef Australia and if you want the detail you can find it at Eamon Sullivan page

Copyright © 2012 Ovie Ober_Marbun

Crème Brulee

2012-01-01T16:38:00.000Z

I love to have this for my dessert when i was in Paris or when I dine in at any place in France.It's so creamy and really perfect with my coffee :)

I always push myself to try to cook some of International food, so when i found this recipe from Masterchef Australia website, i just give a try. From the comments on the website, it seems some people has a lot of difficulties in making this dessert. But i found this recipe is just perfect!

Ingredients

600ml thickened cream ( I use 2 pack 250ml double cream)
1 vanilla bean, split, seeds scraped ( I use 2 tbsp vanilla extract)
6 egg yolks (i use 5 egg yolk)
¼ cup caster sugar
120g demerara sugar

Method

1.Preheat oven to 120°C.

2.Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard. (I mix vanilla extract to the cream)

3.Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.

4.Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.

5.Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.

6.Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.

7.Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises. Serve.

from: Masterchef Australia

Empal Gentong (Cirebon's Beef Stew)

2012-01-01T16:04:00.002Z

I was living in Cirebon for about 1.5 year because of my job. It's a small city in the north of West Java with a very rich cultures and culinary. I stayed in a rented house close to Kanoman Palace so I can see a lot of happening around there.

I don't mind to visit Cirebon again for the food and local produce over there. One of the food that I really like from Cirebon is Empal Gentong. It's a beef stew with a rich spices taste. I don't remember if I ever buy this stew in a special place, I think I always bought this in any street vendor :)

Ingredients:

400 gr beef (you can use brisket)
1500 ml water
2 bay leaves
2 cm galangal, crushed
2 lemongrass, crushed
1.5 tsp salt
4 tbsp cooking oil
2 tsp cinnamon powder
3 tsp cloves powder
500 ml coconut milk ( i mixed 400ml canned coconut milk and 100ml water)

Spices (ground)
6 shallots
2 cloves garlic
2 toasted candle nuts
2 cm ginger
4 cm turmeric + 1 tsp turmeric powder
2 tsp toasted coriander
1/4 tsp toasted cumin
4 cardamom
2 tsp sugar
1/2 tsp salt

Topping
2 tbsp sliced chives
2 tbsp fried onion
dry ground chillies

Method

1. Boil the meat in water together with the bay leaves, galangal, lemongrass, and salt until the stock is reduced to 1250ml.

2. Remove the meat from the water and cut into 1x2 cm size.Put the beef back to the gravy.

3. Heat oil on a wok, saute the ground spices. Add the cinnamon and cloves, stirring, until fragrant and cooked, remove from heat. Put the cooked spices to the pan. Pour the coconut milk, cook until boiling, stir occasionally to prevent the coconut milk from curdling, remove from heat.

4. Serve the stew with chives and fried onions. Add some chili powder if you want a spicy stew.

*i always add extra turmeric powder for the color as i found the turmeric here didn't give enough color to the food.

The recipe inspired from Vania Blog

My first Fondant Cake

2011-11-14T19:44:00.000Z

I always love to challenge myself to do something new. I always wanna make a beautiful cake but the problem is I don't like to eat cake :P I am not a big fan of something sweet. I love something spicy, that's for sure.
Yesterday was my friend's 50th birthday party but I was in Dublin on the same day. So I decided to make a cake for her as her birthday gift and as a "sorry I can't come to your party".

I use Ina Garten's Chocolate Cake for the cake base.

Ingredients

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Marshmallow Fondant

Ingredients

1/4 cup butter
1 (16 ounce) package miniature marshmallows
4 tablespoons water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided
Directions

Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

source foodnetwork and allrecipes

Sambel Goreng Tempe

2011-11-06T23:34:00.002Z

Tempe is one of the most popular ingredients in Indonesian culinary. It's cheap and a good source of protein.

I've been living in Cork for almost 6 years now and I only get the tempe if i went to Dublin or asked my family in Netherlands to bring some. I asked the owner of the Asian shop here if they will have tempe someday, but it never happened. They even didn't know what is tempe.

My friend, been in Cork only about 2 years now, showed tempe to owner of the shop and asked them to sell it in Cork. Voilaaaaa!!! Tempe is available on weekly basis in Cork now.

Lesson to learn:don't just ask, act!

English:

Ingredients:

400 gr tempe (fermented soybean cake)200 ml water
1 tsp salt
1 clove garlic,crushed

1 tsp coriander powder

1 cup vegetable oil

2 bay leaves

2 lemon grass, crushed

2 red chillies, sliced

6 green chillies, sliced
100gr Pete/Parkia/Bitter bean250 ml chicken stock/water
3 tbsp sweet soy sauce
1 tsp sugar

Spices (ground)4 cloves garlic
8 shallots1 tsp belacan1/2 tsp salt
1/2 cm galangal2 tomatos

Method :
1. Slice tempe in 1x1x3cm size. Soak the tempe slices with a mixture of water,garlic,coriander powder and salt for 30 minutes.
2. Heat oil in the frying pan. Drain the marinated tempe, then fry in hot oil until it has golden color, set aside.
3. Heat 3 tablespoons cooking oil in the frying pan, put the ground spices, bay leaves and lemon grass. Saute until fragrant, put the chilies and bitter bean. Stir well.
4. Add fried tempe, pour the stock/water, add sweet soy sauce, and sugar,stir well.
5. Cook over low heat while stirring occasionally, until the stock is reduced.
6. Serve with rice.

Bahasa Indonesia
Bahan
400 gr tempe
200 ml air
1 sdt garam
1 bawang putih
1 sdt ketumbar bubuk
1 cup minyak goreng

2 lembar daun salam
2 batang serai bagian putih, memarkan
2 buah cabe merah, iris
6 buah cabai hijau, iris
100gr petai
250 ml kaldu ayam/air
3 sdm kecap manis
1 sdt gula pasir

Bumbu halus
4 siung bawang putih
8 butir bawang merah
1 sdt terasi
1/2 sdt garam
1/2 cm lengkuas
2 buah tomat

Cara Membuat :
1. Iris tempe ukuran 1x1x3cm, rendam tempe iris dengan campuran air,bawang putih,ketumbar dan garam selama 30 menit.
2. Panaskan minyak goreng dalam wajan. Tiriskan tempe dari air perendamnya, lalu goreng dalam minyak panas hingga matang,sisihkan.
3. Panaskan 3 sdm minyak goreng dalam wajan, masukkan bumbu halus, daun salam dan serai. Tumis hingga harum, masukkan cabai dan petai. Aduk rata.
4. Masukkan tempe goreng, tuangi kaldu/air, tambahkan kecap manis, dan gula pasir, aduk rata.
5. Masak di atas api kecil sambil sesekali diaduk-aduk hingga semua bahan matang dan bumbu meresap, angkat.

Modified from: Vania

Egg Noodles

2011-10-23T15:53:00.002+01:00

The truth is my daughter doesn't like my food. Not at all... unless i bake a bread. It's my fault because when she's baby I gave her Heinz products instead of home made food. So,it's all my fault and i'm keep on praying that one day she want to eat some of my food.

Kirana is big fan of noodle, so i try to make home made noodle for her. Keep trying,Mom!

Ingredient:
300 gr strong flour
3 eggs
1 tbsp vegetable oil
a pinch of salt

Method:

In the table, combine the flour and salt and make a well in the centre.
Add the eggs and oil and gradually work in with a spoon until a dough forms.
Tip the dough out onto the bench and chop together, then knead for 5-10 minutes until the dough is smooth.
Cover with cling wrap and rest for 30 minutes.
Roll the dough out with a rolling pin and book fold.
Pass the dough through the pasta machine, gradually increasing the gauge until you get to 3.
Book fold the dough again, and again pass through the machine.
Repeat this process until the dough is smooth and has lost its rough edges.
Roll the pasta through the 6th setting, then through the fine noodle cutter. Hang to dry.
Blanch the noodles in plenty of boiling salted water until al dente. Drain well and set aside.

modified from about.com

Soto Betawi

2011-10-22T17:28:00.000+01:00

I was asking my friend to buy a beef intestine so i can make the Gulai Tambuksu. Instead she bought me the beef tripe. So i just make this soup instead of gulai (Indonesian curry).
The english version is a modified from the recipe in Bahasa Indonesia as I only use the ingredients that i have in the kitchen.

Ingredients:
500gr beef
250 gr washed and cleaned tripe
2 bay leaves
2lt water
2 tsp nutmeg
1 tsp cinnamon
4 lemon leaves
2 tsp salt
1 tbsp oil
400ml coconut milk

Grind:
4 cm ginger
8 shallot
3 garlic
1 tsp roasted coriander seed
1/2 tsp roasted black pepper
1/4 tsp roasted cumin

Method:

Boil the tripe with bay leaves in 500ml water about 20 minutes. Discard the water and the bay leaves.
Add the beef and 2000ml water, cook until the water is boiling, add nutmeg, cinnamon, lime leaves and salt. Cook until the beef is tender.
Remove the beef and tripe from the stock, diced the beef and tripe about 2cm x 2 cm size.
Put beef and tripe back to the stock.
In a wok, heat oil in a medium saucepan over a medium heat, add the spice paste. Stir fry until fragrant.
Add the coconut milk to the wok and cook until it's boiled.
Pour the coconut mixture to the beef stock, stir and cook until it's boiling.
Serve with fresh sliced tomatoes, sliced fresh spring onion and fried onion.
Add chili sauce, Kecap manis and lime if you like.

Bahasa Indonesia

Bahan :

300 gr daging
300 gr jeroan sapi
2000 ml air untuk merebus
1/2 biji pala
3 butir cengkeh
5 cm kayu manis
4 lembar daun jeruk
2 sdt garam
1 sdm minyak goreng, untuk menumis
250 ml santan, dari 1/2 butir kelapa

Bumbu halus : 4 cm jahe
8 butir bawang merah
3 siung bawang putih
1 sdt ketumbar sangrai
1/2 sdt merica
1/8 sdt jintan sangrai

Pelengkap :
250 gr tomat, potong-potong
3 batang daun bawang, iris halus
3 batang seledri, iris halus
3 sdt bawang goreng
kecap manis, air jeruk limau, emping goreng, dan sambal rawit.

Cara membuat:

Rebus daging (dan jeroan) hingga mendidih, tambahkan pala, cengkeh, kayu manis, daun jeruk, dan garam. Masak terus sampai daging (dan jeroan) lunak, angkat.
Angkat daging (dan jeroan) dari kaldu.
Ukur kaldu sebanyak 1500 ml. Bila kurang, tambahkan air panas. Potong-potong daging dan jeroan 2x2 cm, masukkan kembali ke dalam kaldu. Jerangkan di atas api.
Panaskan minyak goreng dalam wajan, tumis bumbu halus hingga harum, masukkan santan, aduk, angkat.
Masukkan santan berbumbu ke dalam panci kaldu. Timba-timba hingga mendidih dan matang. Angkat.
Penyajian: Siapkan mangkuk saji, masukkan daging (dan jeroan). Tambahkan tomat iris, daun bawang, seledri, dan bawang goreng.
Bubuhkan kecap manis dan air jeruk sesuai selera. Hidangkan dengan emping goreng dan sambal cabe rawit.

sumber: Mbak Vania

Ayam Lodho (Twice Cooked Chicken with reduced coconut sauce)

2011-10-22T13:14:00.000+01:00

I keep saying that I want to explore international culinaries in my kitchen, but then once again it ends up with Indonesian Traditional food recipes. Maybe it because when I was in Indonesia I didn't have enough knowledge about cooking and Indonesian food so at this time it's just like a revenge :P

I just tried it yesterday and the result is soooo yummy! The taste of grilled chicken with spicy coconut sauce is soooo perfect! So another new fave dish :P

Ingredients

1 free range chicken, about 1 kg

2 tbsp salt

500ml thick coconut milk (about 80%)

4 chillies,sliced (optional)

3 cm galangal,crushed

3 lemongrass, crushed

3 lime leaves

2 bay leaves

Grind:
10 shallots
10 garlic
5 cm turmeric
4 cm ginger2 cm Kaempferia galanga (kencur)
2 bird eyes chillies
2 tsp salt

1 tbsp black pepper

1 tbsp coriander

1 tsp cumin

Method

Butterfly the chicken and rub it with salt
Grill the chicken about 5 minutes for each side.
Grind the shallots, garlic, turmeric,ginger,kencur,salt and chillies until smooth.
In a wok or skillet, heat oil in a medium saucepan over a medium heat, add galangal,lemongrass,lime leaves and bay leaves,stir fry the leaves until fragrant.
Add the spice paste to the wok,stir fry until fragrant.
Divide the coconut milk in two jars each 250ml. Add 250ml water to one part of coconut milk, stir it to become a thin coconut milk. Pour the think coconut milk to the wok.
Add the chicken, when the coconut milk is boiled,reduced the heat to low heat.
Add the thick coconut milk to the wok. Cook the chicken until the sauce is reduced about half of it.
Serve with the rice.

Bahasa Indonesia:

Bahan:
1 ekor ayam kampung
1 butir kelapa, kupas, parut, ambil 250 ml santan kental dan 500 ml santan encer
Haluskan:
10 butir bawang merah
10 siung bawang putih
3 (5 cm)ruas jari kunyit
2 (4 cm) ruas jari jahe
1 (2 cm) ruas jari kencur
2 cabai merah keriting, rebus
2 sdt garam
Bumbu Kasar:
1 sdm merica butiran, tumbuk kasar
1 sdm ketumbar, tumbuk kasar
1 sdt jintan
100 g cabai rawit
1 jempol (3 cm) lengkuas, iris kasar
3 batang serai, memarkan
3 lembar daun jeruk purut
2 lembar daun salam

Cara membuat:

Belah ayam dari bagian dada depan ke bawah, lalu bentangkan ayam hingga terbuka lebar.
Lumuri garam dan bakar di atas bara api hinggasetengah matang.
Tumis bumbu kasar hingga wangi.
Masukkan bumbu halus, aduk hingga wangi dan matang.
Tambahkan santan encer ke dalam tumisan. Didihkan.
Masukkan ayam bakar ke dalam wajan, tambahkan serai, daun salam, dan daun jeruk purut.
Teruskan memasak dengan api kecil sampai mendidih.
Tambahkan santan kental. Teruskan memasak dengan api kecil sampai kuahnya menjadi sangat kental (dalam bahasa Jawa disebut: mblondho).
Sebaiknya masakan ini disimpan semalam, dan dipanaskan kembali keesokan hari untuk disantap dengan nasi gurih (nasi uduk) dan urap sayur.

sumber: Detikfood

Oyster Sauce

2011-10-16T11:13:00.001+01:00

Yesterday, my friend brought me fresh clams and mussels in the night. As they said i need to cook this ASAP so i was thinking what should i do with a big bucket of this yummy creatures? So i just boiled it and eat some of them just like that.... oh, i love fresh seafood!!! Since it's already midnight so i was thinking to cook the clam with this simple sauce.

Ingredients

1 medium onion,sliced

5 garlic,crushed

1/2 tsp black pepper

2 tbs sugar

4 tbs Oyster Sauce

2 spring onions

2 tbs vegetable oil

Method

1. In a wok or skillet, heat oil in a medium saucepan over a medium heat, add garlic and onion,stir fry the paste until fragrant.

3. Add the rest ingredient's and stir until it's thickened.

4. Add your favorite seafood, add the sauce with fresh sliced spring onion and serve with rice.

Modified from Keluarga Nugraha

Padang Style Sauce

2011-10-16T11:03:00.001+01:00

This sauce is so popular in Indonesia to be served with seafood. As most culinary from West Sumatra area, this sauce is spicy. I don't know if it's really coming from Padang area or people just called "Saus Padang" because it's spicy.

Ingredients

Grind:

3 shallot

2 garlic

5 bird eyes chillies

2 cm ginger

2 tbs Vegetable Oil

4 tbs Oyster Sauce

4 tbs Tomato Ketchup

3 tbs Chillies Sauce

1/2 tsp Black Pepper

1 tsp sugar

100 ml water

Salt to taste.

Method

1. Grind the shallots, garlic, ginger, and chillies until smooth.

2. In a wok or skillet, heat oil in a medium saucepan over a medium heat, add spice paste and stir fry the paste until fragrant.

3. Add the rest ingredient's and stir until it's thickened.

4. Add your favorite seafood and serve with rice.

Source: Keluarga Nugraha

Twice Cooked Pork Belly with Apple Slaw,Sweet ginger caramelised dressing and Steamed Fragrant Rice

2011-07-10T21:04:00.003+01:00

I loveeee this food so much! My friend said it's a "heart attack in a bowl" since the main ingredient is pork belly. Anyway, I won't eat it everyday :D

Pork belly:
1 kg piece pork belly
2 litres water
5 slices ginger
5 star anise
¼ cup black vinegar
3 cloves garlic
5 tablespoons light soy
3-4 tablespoons kecap manis
½ cup castor sugar
1 cup corn flour
Salt and pepper to taste
1 egg, lightly beaten
2 litres vegetable oil
1/3 cup sea salt

Apple slaw:

2 granny smith apples, cored removed
1 tablespoon sugar
Juice of ½ lemon

Pan grilled rice cakes:

1 cup rice
reserved pork fat

Sweet ginger caramelised dressing
3 tablespoons sugar
2 tablespoons soy sauce
2 cups reserved braising liquid
1 tablespoon grated ginger

1 Preheat oven to 200'C.

2 Cut skin from pork belly in one piece and set to one side. Pat flesh dry with paper towel .

3 Pour water into a large stock pot and bring to the boil. Add pork, ginger, star anise, vinegar and garlic and bring to the boil. Boil for 5 minutes over a high heat and skim to remove any impurities.

4 Add light soy, kecap manis and sugar, reduce heat to low and simmer for 2 hours or until meat becomes tender. Remove and allow to drain for 5-10 minutes. Reserve braising liquid. Sandwich pork between two chopping boards and weight it down with heavy objects. Transfer to the refrigerator to chill and allow to rest for 2 hours. Remove and cut pork into 3cm cubes.

5 Combine flour and salt and pepper in a shallow bowl. Place egg in a separate bowl. Dust each cube of pork in flour, then beaten egg and redust in flour.

6 Heat oil in a saucepan, deep fry pork in batches until golden and drain well on a paper towel-lined plate.

7 Score reserved pork skin, lay flat on a baking tray and rub with oil. Pack the top side of the skin with sea salt. Bake for 20 minutes to render out fat. Remove from the oven, pour fat into a heat proof bowl and reserve.

8 Increase oven to 250⁰C. Brush salt from skin and return pork to oven. Bake for 30 minutes, checking every ten minutes until skin is blistered and crunchy. Allow to cool and cut into pieces.

9 For apple slaw, julienne apples and place in a bowl. Add sugar and lemon juice and toss to combine. Allow to stand for 30 minutes to pickle. Squeeze out excess juices and set to one side.

10 Place rice in a saucepan half filled with water. Bring to the boil, reduce heat to low and simmer for 10-12 minutes. Remove and drain well. Spread rice over a baking tray and allow to cool.

11 Take spoonfuls of rice and shape into cylinders. Heat reserved pork fat in a frying pan, add 3-4 rice cakes and panfry, rolling cakes in the pan, until crisp and golden. Remove and set on a paper towellined
plate to drain.

12 For dressing, place sugar and soy in a small saucepan over a low heat and bring to the boil. Allow to simmer until mixture begins to caramelise. Add reserved stock, increase heat to high and bring to the boil. Reduce heat to low and simmer until liquid has reduced to half.

13 Remove from heat, add grated ginger and stir well to combine.

14 To serve, arrange a handful of apple slaw on a serving plate and top with cubes of pork and pieces of crackling. On a second plate arrange rice cakes and spoon sauce into a serving dish.

source: Masterchef Australia

Simple Cheesecake

2011-03-26T00:25:00.007Z

I made this when my cheesecake addiction is kickin' and I don't have time to do the au bain marie kind of cheesecake. This recipe is totally simple and didn't take a lot of time to cook.

2 (8-oz.) packages cream cheese, softened
1 can condensed milk (i use 3/4 of it as i don't have sweet tooth)
3 eggs
2 tsp lemon juice

Pre heat oven at 180 degrees.
Beat the cream cheese in large bowl until fluffy. Gradually beat in condensed milk,add eggs and lemon juice. Mix well.
Pour into prepared pan. Bake for about 20 minutes. Cool it and chill at fridge before serve.

modified from Lori's cheesecake

Pastel Tutup

2011-02-16T16:36:00.005Z

We have so many left over potatoes and this food is very simple. You can make this as a way to clean your freezer/fridge as you can make a lot of variation for the filling. This food is like shepherd's pie or schotel. People said this Indonesian food has chinese and dutch influences. For me, it's a food to enjoy for the whole family :D

Ingredients:

Mashed Potatoes:

1 kg Potatoes

½ tsp salt
¼ tsp black pepper
2 tbsp butter

2 tbsp grated parmesan cheese

Filling :
25 gr vermicelli, soaked in hot water and slice it.

1 handful of peas

1 big carrot sliced in small pieces
2 spring onion

2 boiled egg,cut in half

1 big chicken fillet
2 tbsp butter

1 big Onion

250 cc chicken stock

250 cc milk
1 tsp salt
1 tsp black pepper
½ tsp nutmeg
1 tsp sugar

4tbsp flour

1 yolk

1 tbsp butter

Directions:

1. Grease the baking pan with butter.

2. Boiled the potatoes on the salted water, drain, mashed it with the mix of nutmeg, pepper and grated parmesan cheese.

3. Create a layer on the base of your baking pan by using half of the mashed potatoes. Make sure all the side is covered.
4. For the filling: Heat the butter and saute the onion and nutmeg until fragrant, add the chicken,stir frequently,add chicken stock,bean, spring onion,vermicelli,and carrots, stir frequently, add milk, salt, pepper and sugar.
5. When everything is cooked, add the flour, stir until it become a solid mixture.

6. Put the filling on top of mashed potatoes layer, add the sliced eggs, top with the mash, glaze it with the yolk and ruffle with a fork.

7. Bake in 30 minutes or until it's golden brown.

modified from: mbak Ine

Bala Bala aka. Bakwan (Vegetable Fritters)

2011-02-13T12:08:00.006Z

This food is a famous food from the vendor street in Indonesia. It's a must to eat food when I was in college. Mostly because I have not much money left to buy Bakso or Mie Ayam for lunch so I bought this as it's cheaper food.

Ingredients::
150 g flour.

4tbsp rice flour (you can skip this)
1 egg
100 ml water
1 spring onion, sliced
ready to use mixed stir fry vegetable (carrots,cabbage,bean sprout,onion sliced)

2 candle nuts (optional)

2 garlic
1 shallot (small one)
½ tsp pepper
1 tsp salt

Directions:

- Grind candle nuts, garlic, shallot,pepper and salt until smooth

- Transfer the mixture to a bowl of mixed flour,eggs and water.

- Add the vegetables.

- Heat the oil on the shallow pan. Drop about 2 tablespoons of mixture into the pan. Fry the batters until golden brown.

You can enjoy this with fresh bird eyes chillies, peanut sauce, sambel kecap or sambal abc.

modify from vania recipe

Nasi Hainan (Hainanese Rice)

2010-12-19T12:55:00.003Z

Since it's so snowy lately, I'm craving for this kind of food.
When I was in Bandung, Indonesia, I always bought this food from the street vendor in Gardujati area, close to my church... The gingery taste on the chicken and the stock really warm my winter.

The recipe and the step by step in english will be added later.

Ingredients:
1 Ekor ayam ukuran sedang (kurang lebih 1 kg)
2 lbr daun bawang, potong 5 cm
sebaskom air es.

Bumbu oles:
3 sdm minyak wijen
2 sdm kecap asin
1 sdm angciu
1/2 sdt garam
3 siung bawang putih
1 cm jahe

Bumbu bawang:
4 sdm minyak wijen
5 siung bawang putih, geprek, cincang halus.
1/4 sdt garam
*** goreng bawang putih dengan minyak wijen hingga kuning dan harum, tambahkan garam, aduk rata.

Nasi:
500 gr beras
2 bawang putih di geprek, cincang halus
1 ptg jahe
1 sdt garam
2 sdm minyak goreng
800 cc kaldu bekas merebus ayam

Telur coklat:
4 butir telur rebus
3 sdm kecap manis
1 sdm kecap asin
200 cc air
1 sdm bawang putih goreng
1. pek-kak.
1/4 sdt merica
*** masak jadi satu, hingga telur kecoklatan (ga pake...)

Directions:
1. Dididihkan sepanci air bersama daun bawang
2. Buat bumbu Oles:
haluskan bawang dan jahe, campur semua bahan bumbu oles.
3. Ayam di lumuri bumbu oles, diamkan selama 15 menit.
4. Rebus ayam selama 5 menit.
5. tiriskan ayam, langsung masukkan di baskom air es selama 5 menit.
6. tiriskan ayam, olesi dengan bumbu oles, diamkan selama 15 menit.
7. Rebus ayam selama 10 menit
8. angkat ayam, masukkan dalam baskom air es selama 5 menit.
9 Angkat ayam, tiriskan
10. Potong2 ayam, tuangkan bumbu bawang putih.
11. Sajikan bersama telur kecap dan nasi hainan dan kuah ayam.

Nasi:
tumis bawang putih dan jahe dengan sedikit minyak hingga harum
tambahkan kaldu, garam, masukkan beras, masak hingga nasi matang.

Kaldu:
sisa kaldu rebusan ayam, di tambah garam.

Note:
kalau pakai ayam kampung, tambahkan waktu merebusnya.

Babi Panggang Merah (Pork Char Siu)

- 1 kg babi, potong memanjang.

Marinated Sauce

- 8 siung bawang putih

- 1 sdm Angkak, dihaluskan.

- 1 sdm Garam (± 8 - 10 gr).

- 1 sdt Go Hiong

- 1 sdm Arak Merah.

- 1 sdm Charsiu Sauce.

- ½ sdt Lada.

- 4 sdm madu.

Cara membuat:
• Aduk daging dengan semua bumbu. Simpan semalam di kulkas biar meresap.
• Panggang Daging sampai matang dengan menggunakan grill sambil sesekali diolesi dengan bumbu.
• Setelah matang, angkat dan potong-potong memanjang.

original recipe from Mbak Ine and Dhonatneth

Banana Cake

2010-12-19T12:32:00.005Z

It's sunday morning and snowy, so i just bake this cake and enjoy it with a cup of coffee, cuddle with Kirana in the sofa and watch "Cars" the movie..

What a lazy sunday!

BANANA CAKE

INGREDIENTS:
2 eggs, beaten
80 ml buttermilk
120 ml vegetable oil
225 g mashed bananas
250 g white sugar
220 g all-purpose flour
5 g baking soda
1 g salt
60 g chopped pecans

DIRECTIONS:
1. Preheat oven to 180 degrees C. Spray one 9x5 inch loaf pan with non-stick spray coating.
2. Blend together the eggs, buttermilk, oil and bananas.
3. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
4. Pour into prepared loaf pan and bake 1 hour or until a cake tester inserted in the center comes out clean.

original recipe from Anita

Bolognese

2010-11-27T09:20:00.002Z

Didn't try these recipe yet....

The perfect bolognese

Serves 4

Generous knob of butter
100g smoked streaky bacon, finely diced
1 onion, finely diced
1 carrot, finely diced
2 sticks celery, finely diced
250g coarsely minced beef, at room temperature
40g chicken liver, finely chopped
150ml whole milk
Nutmeg, to grate
150ml dry white wine
400ml tin plum tomatoes

1. Melt the butter in a large flameproof casserole set over a gentle heat, and then add the bacon. Once the bacon fat has started to melt, add the onion, and cook gently until softened, then tip in the carrot, and cook for 5 minutes before adding the celery and cooking for a further 2 minutes.

2. Crumble the beef into the pan and brown, stirring occasionally to break up any lumps. Season, then stir in the liver, and let it cook for another 5 minutes.

3. Pre-heat the oven to 125C. Pour in the milk, and grate a little nutmeg over the top. Simmer gently until almost all the milk has evaporated, which should take about half an hour.

4. Pour in the wine and the tomatoes and stir well. Put the casserole into the oven, with the lid slightly ajar, and cook for at least 3 hours (4 is even better) until the meat is very tender. Check on it occasionally, and top up with a little water if it seems too dry, although this probably won't be necessary. Serve with pasta or gnocchi, and grated Parmesan or pecorino cheese.

Traditional Italian Spaghetti Bolognese

Ingredients

2 Tbsp Olive Oil
1 large onion, peeled and finely chopped
1 garlic clove, crushed
1 lb beef steak mince
Half pint of beef stock
Passata Sauce
1 tin cherry tomatoes
1 tablespoon red wine
1 teaspoon chopped basil
1 teaspoon oregano
freshly ground black pepper
Spaghetti approx 3oz per person
Parmesan Cheese shavings

Heat 2 spoons of oil in a large pan and fry the onion and garlic. Mix in the beef mince and cook until browned.

Stir in the tomatoes and stock. Pour the passata into the empty tomatos can about half way, as it is very concentrated, add to the pan. Rinse the can with a little water and add also.

Place the red wine, basil, oregano and black pepper into the pan and heat until it starts to bubble.

Reduce the heat and simmer gently for around 20 minutes.

Whilst this is simmering cook the spaghetti in salted boiling water for approximately 10 minutes. Taste a little to make sure it is cooked, but not too soft.

Check the sauce is not too dry and add a little of the water from the pasta . Drain the pasta.

Just before serving, add the drained pasta to the sauce and mix carefully.

Serve and add the parmesan shavings.

from here

Ontbijtkoek

2010-11-21T15:13:00.006Z

Somehow,Hubby said the taste is different with the one that he used to have... So i will try another time for a perfection.

Ingredients:

1 3/4 cup flour

2 tbsp spekulaas

5 eggs

1/2 cup sugar

1 cup palm sugar

2nd time this is the ingredients:

1 3/4 cup flour

2 tbsp spekulaas

5 large eggs

1 1/2 cup muscavado sugar

3 tbsp melted butter

Hubby said it taste better because it's less dry

Directions:
Sift together flour and spekulaas. Set aside.
Beat 5 eggs and sugar until thick and frothing.
Add the sifted ingredients and 2 tbs melted margarine, stir well.
Pour into a loaf baking pan that has been brushed with butter and sprinkled with flour.
Sprinkle with almonds flakes.
Bake at 180 C for about 40-45 minutes until done.
Spread butter on top of the cake, right after it comes out from the oven.
original recipe from Vania Blog

Lontong Sayur

2010-10-31T09:23:00.003Z

Bahan:

1/2 ekor ayam potong potong

2 bh labu siam, potong korek api

50 gr ebi, rendam air panas, tiriskan

2 batang serai, memarkan

3 cm lengkuas, memarkan

3 lembar daun salam

1 lt santan (400 ml canned coconut milk+water)

Garam, gula pasir secukupnya

2 sendok makan minyak goreng

Bumbu halus:

7 siung bawang merah

5 siung bawang putih

5 buah cabai merah

1 sdt merica bubuk

½ sdt terasi

Pelengkap:

Lontong

Bawang goreng untuk taburan

Cara Membuat:

1.Panaskan minyak, tumis bumbu halus, serai, lengkuas, daun salam, ebi hingga harum. Masukkan ayam, masak hingga berubah warna. Masukkan labu siam, aduk rata.

2.Tuang santan, masak hingga mendidih. Tambahkan garam, gula,merica. Masak hingga matang, angkat.

3.Potong-potong lontong, masukkan ke dalam mangkuk saji. Tuang sayur labu. Taburi dengan bawang goreng. Sajikan.

Mie Ayam Jamur

2010-10-30T20:25:00.005+01:00

Ingredients:
Egg Noodles (or any noodle that i can find in Cork)
2 tbsp Sesame Oil

2 chicken fillets (original recipe is 300 gr)
200 gr irish wild mushrooms, quartered
5 cloves garlic, minced ( i love garlic! original recipe is only 4)
1 cm ginger, bruised (original recipe is 3cm but i don't really like the taste of ginger)
2 tbsp light soy sauce
3 tbsp kecap manis (original recipe is 1 tbsp,but i prefer sweeter)
1 tbsp oyster sauce
400 ml chicken broth

1 tsp grounded peppercorn
1 tbsp tapioca starch diluted in 25 ml water

Chicken Broth:
3 can of Chicken Stock Pot

1 L water
1 cm ginger,sliced

3 cloves garlic, minced

white peppercorns
salt

Directions:

Stir Fry Chicken Mushroom:
1. Combine 1 tbsp mushroom soy sauce, chicken pieces and ground white pepper; stir well. Add 1 tbsp tapioca starch and mix well. Set aside.
2. Stir fry garlics and ginger with the hot sesame oil until fragrant. Add seasoned chicken pieces. Stir frequently to let the aroma of ginger and garlic stick to chicken and cook until chicken changes colour.
3. Add mushrooms, the rest of mushroom soy sauce, kecap manis, broth/water, salt and peppercorns. Cook until seasoning is absorbed and chicken is cooked. Set aside. There might be a small amount of broth left in the cooking, so we can use up for assembling the noodles later on (I prefer to have more sauce as i don't like dry noodles).

Chicken Broth:
In a large pan, add water and bring to a boil. Add all other ingredients. Cook at high heat and reboil. If you have bakso or siomay, you can add it.

How to Assemble and Serve 1 Portion of Chicken Mushroom Noodle:
1. Prepare two bowls; one is big and another one is smaller size.
2. Place broth in a small bowl.
3. In a big bowl, combine 1 tbsp sesame oil, 2.5 tbp light soy sauce and a dash of ground white pepper. Add 1 portion cooked noodle and mix well. Place stir fry chicken mushroom. Sprinkle with green onions.

Original Recipe from Mbak Ine and Peppy

Cah Brokoli ala Kung Pao

2010-10-30T14:08:00.004+01:00

Bahan:

1 bh bawang bombay,iris kotak

1 siung bw putih,geprak

250 gr brokoli tanpa bonggol,potong menurut kuntum

50 gr udang,kupas

50 gr fillet ayam,potong kotak

3 bh cabai kering,potong memanjang

1 bh bawang bombay,potong gelang

2 bh putih,cincang

2 sdm minyak wijen

2 cm jahe,geprak

1 sdt garam

1/2 sdt merica bubuk

1 sdm kecap ikan

2 sdm saus tiram

2 sdm kecap manis

2 sdm saus tomat

2 sdm saus sambal

1 sdt air jeruk nipis

250 ml kaldu ayam

1 sdm tepung maizena,larutkan di 25ml air

Cara:

1. Tumis cabai kering,bawang bombay,bawang putih, dan jahe dalam minyak wijen panas sampai harum. Masukan udang dan ayam. Aduk sampai berubah warna.

2. Masukan brokoli. Aduk sampai setengah matang. Tuangkan garam,merica, kecap ikan, saus tiram, kecap manis, saus tomat dan saus sambal. Aduk rata.

3. Aduk sampai brokoli terbalut bumbu. Tuangkan air jeruk nipis dan kaldu. setelah mendidih, tambahkan larutan maizena, masak hingga mendidih kembali.

Ayam Betutu

2010-10-09T11:39:00.001+01:00

BAHAN

1 ekor ayam kampung

daun pisang

minyak goreng

BUMBU HALUS:

5 butir bawang merah

3 siung bawang putih

5 butir bawang merah, iris halus

3 buah kemiri

1 cm jahe

2 cm kunyit

2 cm kencur

5 butir merica

5 buah cabai merah

1 sendok teh ketumbar

1 sendok teh terasi

garam

CARA MEMBUAT:

Campurkan ayam dengan bumbu halus, dan minyak goreng. Diamkan selama 30 menit.
Bungkus ayam dalam daun pisang lalu panggang sampai matang.

Untuk 6 porsi

Sumber: Sedap Sekejap (belum dicoba)

Ayam Pop

2010-10-09T11:37:00.000+01:00

BAHAN:

1 ekor ayam kampung, potong 4 bagian dan buang kulit

200 ml air

minyak untuk menggoreng

BUMBU HALUS:
8 butir bawang merah
5 siung bawang putih
1 sendok teh cuka
1 sendok teh garam

BAHAN SAMBAL:
6 buah cabai merah
5 butir bawang merah
1/2 sendok teh garam
1 buah tomat

CARA MEMBUAT:

Rebus ayam dengan bumbu halus hingga ayam lunak. Sisihkan.
Menjelang disajikan, goreng ayam sebentar. Sajikan dengan sambal.
Cara membuat sambal, rebus semua bahan sambal hingga matang, lalu haluskan dan tambahkan 100 cc air.

sumber: Sedap Sekejap (belum dicoba)

Ayam Goreng Tulang Lunak

2010-10-09T11:34:00.002+01:00

BAHAN:

1 ekor ayam kampung

1 bungkus ragi instan

1 tangkai serai, memarkan

1 lembar daun salam

2 cm lengkuas, dimemarkan

400 cc santan

minyak untuk menggoreng

BUMBU HALUS :

5 butir bawang merah

3 siung bawang putih

1 sendok teh ketumbar

4 butir kemiri

2 cm kunyit

2 cm jahe

1/2 sendok makan garam

(belum dicoba..)

1. Tusuk-tusuk ayam dengan garpu. Taburi ragi instan. Diamkan 5 jam. Lumuri ayam dengan bumbu lalu diamkan lagi 1 jam.

2. Masukkan ayam ke panci presto tuangkan santan. Tambahkan serai, daun salam dan lengkuas. Masak selama 1 jam.

3. Keluarkan ayam dari panci presto lalu dinginkan.

4. Goreng sampai matang

TIPS

Pilih ayam yang setengah tua. Ayam muda akan mudah sekali hancur.
Pilih juga ayam yang kulitnya masih utuh sehingga cantik hasilnya.
Agar ayam tidak hancur karena perebusan cukup lama, lumuri ayam dengan 1 bungkus ragi instan.
Ayam dapat direbus dalam keadaan utuh atau dibelah dua (tidak sampai putus) atau dipotong-potong, tergantung volume panci tekan (presto) Anda. Tetapi harap diingat, semakin kecil ayam, semakin sebentar waktu yang dibutuhkan untuk merebus.

sumber: Sedap Sekejap

Ayam Goreng Mbok Berek

2010-10-09T11:32:00.000+01:00

BAHAN :

1 ekor ayam buras, buang kepala dan kakinya

500 ml santan

2 lembar daun salam

1 tangkai serai, dimemarkan

BUMBU HALUS :

8 siung bawang putih

4 butir bawang merah

4 butir kemiri

1/2 sendok makan ketumbar

1 sendok teh garam

BAHAN REMAHAN :

350 air rebusan ayam

3 sendok makan tepung beras

SAMBAL :

5 butir bawang merah

6 buah cabai merah

2 buah cabai merah

1 potong terasi

1 buah tomat

30 gram gula merah

garam secukupnya

minyak bekas menggoreng ayam secukupnya

CARA MEMBUAT :

Rebus ayam bersama santan, bumbu halus, salam, serai hingga daging ayam lunak.
Ukur air rebusan hingga mencapai 350 ml. Tambahkan tepung beras. Aduk rata. Celupkan ayam di dalamnya lalu goreng sampai matang.
Sisa campuran tepung tadi juga digoreng. gunakan sendok waktu menuang hingga adonan yang jatuh, kecil-kecil bentuknya. Aduk-aduk supaya warna cokelatnya merata. Angkat dan tiriskan. Taburi bubuk tepung ini di atas ayam. Sajikan ayam bersama lalap mentah dan sambalnya.
Cara membuat sambal. Haluskan semua bahan lalu tumis bersama 1/2 cm lengkuas yang dimemarkan. Setelah airnya mengering, angkat.

sumber: Sedap Sekejap

BAKSO

2010-10-03T12:46:00.007+01:00

Original Recipe from Mbak Estherlita's blog, I modify this for half portion.

This is my fave food when the weather is so cold and i need something warm and spicy :D

Ingredients:
1 kg minced beef.
30 gr bawang goreng
25 gr bawang putih cincang (mentah),i skip this one,i don't like the taste of it.
30 gr bawang putih goreng
15 gr garam (originally 50gr for 2kg beef, i found 25gr is way too salty for my tongue)
15 gr gula pasir
8 gr merica
100 gr tapioca
2 butir telor
1 sdm baking powder

Kuah Bakso

2000 cc air+1kg of beef with the bone for the soup ( i don't know what's the name, but i always go to the same butcher and they always give me a beef with the bone when i asked beef for soup)+3 garlic+pepper and salt.

Directions:
1. giling 3 macam bawang plus, garam, dan gula sampai halus.
2. Dalam baskom campurkan bawang yang sudah halus dengan telur dan daging yang sudah dalam keadaan dingin (dari lemari es semalam). Uleni dengan tangan, asal campur saja.
3. Bagi daging dalam beberapa bagian, masukkan dalam Food Processor (FP)setiap bagiannya, giling sampai lembut.
Jangan terlalu banyak masuk dalam FP agar hasilnya bagus.
4. Dalam baskom setelah semua halus, masukkan juga kanji/sagu, dan baking powder , uleni lagi sampai tercampur rata.
5. Bagi dalam beberapa bagian, giling dalam FP sampai semua bahan tercampur rata.
6. Simpan dalam lemari es selama minimal 6 jam.
7. Bulatkan baso dengan bantuan telunjuk dan jempol, dipotong dengan sendok, cemplungkan pada air yang sudah hampir mendidih
Jaga agar air tidak sampai mendidih, apinya sedang saja
8. Masak Baso hingga mengapung, angkat dan tiriskan.

Candil

2010-09-19T20:27:00.003+01:00

Ingredients:
250 gram glutinuous rice flour
400 gram boiled sweet potatoes,mashed.
250 gram gula jawa

200 gram sugar
1000 ml water
1/2 tsp salt

Sauce:

200 ml coconut milk

1/4 tsp salt

1 tbsp corn flour diluted with 1 tbsp water

Directions:
1. Mix glutinuous rice flour and the mashed sweet potatoes. Take about 1 tsp of the dough, form it into a ball.
2. Boil the water,gula jawa,sugar and salt. Bring to boil, add in the balls, cook until done and floating.

3. On other pan, boil the coconut milk and salt. Stir up until it's boiled. Add diluted corn flour, stir.

4. Serve the sweet potatoes balls with the coconut milk sauce on top.

Rujak Serut

2010-09-19T20:14:00.004+01:00

It's the same with Rujak Buah, the difference is only the fruit is shredded

Ingredients:

Any fruits that I had in fridge.

Mangoes,shredded
Strawberry, sliced

Grapes
Pineapple, sliced in very small pieces

Cucumber,shredded

Sweet Potatoes,shredded

2 lemon

Peanut Sauce:
100 g fried/roasted peanuts
250 g gula jawa
2 garlic
bird eye's chilies
1 tsp trassie/belacan
salt

Directions:
1. Put the fruits on the bowl and mixed with the juice from the lemon.

2. Combine bird eye's chllies, trassie, garlic, gula jawa, peanuts, and salt. Process with a food processor until smooth. Add water from the mixed fruits if the sauce is too thick.
3. Add the sauce to the mixed fruits, serve it cold.

Kaastengels

2010-09-12T23:08:00.004+01:00

125 gr butter

2 yolks

150 gr flour

25 gr maizena

1/4 tsp baking powder

100 gram edamer cheese,grated

50 gram cheddar cheese grated for decoration

1 beaten yolk for coating

How To:

1. Preheat oven to 325 F. In a large mixing bowl beat butter and yolks with an electric mixer on medium speed to high speed for 30 seconds. Add the edamer cheese, beat until combined, scraping sides of bowl occasionally. Beat in as much of the mixed of flour, maizena and baking powder as you can with the mixer. Stir in the remaining flour with a wooden spoon, kneading dough in bowl slightly to blend, if necessary.

2. Shape the dough, coat the top of the cookie with the beaten yolk and add the grated cheddar cheese for decoration.
3. Bake in the preheated oven about 12 minutes or until cookie edges are set an bottoms are golden. Transfer to a wire rack and let cool.

from: Sedap Sekejap

Espresso Delight Shortbread

2010-09-12T23:01:00.004+01:00

230 gr cup butter, softened
2/3 cup sifted powder sugar
1 tbsp instant espresso powder or regular instant coffee crystals.
1 tsp vanilla
1/2 tsp ground cinnamon
2 cups all-purpose flour
1 ounce semisweet chocolate, finely chopped
Sifted powdered sugar and/or unsweetened cocoa powder

1. Preheat oven to 160 C. In a large mixing bowl beat butter with an electric mixer on medium speed to high speed for 30 seconds. Add the 2/3 cup powdered sugar, espresso powder, vanilla, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour and chocolate with a wooden spoon, kneading dough in bowl slightly to blend, if necessary.
2. Shape dough into 1 inch balls. Place balls on an ungreased cookie sheet. Flatten slightly.
3. Bake in the preheated oven about 12 minutes or until cookie edges are set an bottoms are golden. Transfer to a wire rack and let cool. Springkle with additional powdered sugar and/or cocoa powder.
To store: Place cookies between layers of waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months

from: vania page

Bangket Kacang

2010-09-12T22:53:00.004+01:00

by Nadrah Shahab, modified by me

250 gr mixed nuts, toasted, finely ground
400 gr all purpose flour, toasted if possible
200 gr powdered sugar
250 ml cooking oil
1/4 tsp salt

How-to:

Preheat the oven at 150 degree celsius. Mix all dry ingredients: peanuts, flour, sugar and salt.
Gradually add oil into the dry ingredients while rubbing the dough or mixing it using pastry blender, until the dough is well incorporated and ready to be shaped. Do not knead.
Shape into balls, put them in on a cookie tray, flatten a little bit using your fingers.
Bake for about 15-20 minutes. Take out from the oven. Do not lift the cookies while hot, they are extremely crumbly while hot. Let them cool on the tray, then transfer into a jar.

from: riana page

Sapo Tahu

2010-09-11T14:25:00.000+01:00

BAHAN :
3 buah tahu sutra (bungkus bulat), potong agak tebal lalu goreng
2 sendok makan minyak wijen
2 sendok makan minyak goreng
3 siung bawang putih, cincang halus
2 cm jahe, dicincang halus
1/2 buah bawang bombay, cincang halus
250 gram udang pancet, buang kepalanya, kerat punggungnya
200 gram cumi segar, dikerat-kerat
200 gram daging ayam, potong kotak
5 buah jamur hioko, rendam lalu potong-potong
100 gram wortel, potong miring
1 tangkai daun bawang, potong miring
50 gram kapri
20 buah telur puyuh rebus, digoreng
5 sendok makan saus tiram
1 sendok makan saus tomat
1 sendok makan kecap ikan
1 sendok makan Maggi Seasoning
500 ml air
3 sendok makan tepung maizena dilarutkan dalam 50 ml air

CARA MEMBUAT :

Panaskan minyak wijen dan minyak goreng lalu tumis bawang putih, bawang bombay, dan jahe di dalamnya sampai harum. Masukkan udang, cumi, dan ayam. Aduk sampai berubah warna.
Tambahkan jamur, wortel, daun bawang, kapri, dan telur rebus. Aduk sampai setengah layu lalu bubuhi saus tiram, saus tomat, Maggi Seasoning, kecap ikan, garam, dan merica. Aduk rata.
Tuangkan air. Setelah mendidih, masukkan tahu dan kentalkan dengan maizena.

sumber:sedap sekejap

Pepes Tahu

2010-09-11T14:22:00.001+01:00

BAHAN :

300 gram tahu putih, dihaluskan

100 gram udang kupas, cincang kasar

200 gram jamur merang

1 butir telur

daun pisang untuk membungkus

BUMBU IRIS:

5 butir bawang merah

3 siung bawang putih

3 lembar daun salam

BUMBU HALUS:

1 sendok teh garam

1/4 sendok teh merica

3 butir kemiri

CARA MEMBUAT :

Aduk tahu, udang, jamur, telur bersama bumbu iris dan bumbu halus. Ambil selembar daun pisang lalu letakkan 2 sendok makan bahan.
Bungkus dan sematkan kedua ujungnya lalu kukus selama 25 menit. Angkat

sumber:sedap sekejap

Pepes Ayam

2010-09-11T14:20:00.000+01:00

BAHAN:

1 ekor ayam, potong 20 bagian

2 lembar daun salam

3 cm lengkuas, iris tipis

2 batang serai, potong-potong

10 buah cabai rawit utuh

4 butir telor

daun pisang

300 ml santan

BUMBU HALUS:

3 cm kunyit

5 butir bawang merah

3 siung bawang putih

3 butir kemiri

2 buah cabai merah

1 sendok teh garam

Cara Membuat:

Aduk semua bahan lalu bungkus dalam daun pisang, seperti bungkus gado-gado.
Kukus selama 5 jam dengan api kecil.

sumber: Sedap Sekejap

Sate Lilit

2010-09-11T14:18:00.001+01:00

BAHAN :

300 gram daging ikan kakap, haluskan

50 ml santan kental

1 sendok makan air jeruk nipis

garam secukupnya

10 tangkai serai

BUMBU HALUS:

5 butir bawang merah

3 siung bawang putih

CARA MEMBUAT :

Goreng bawang merah dan bawang putih sampai harum lalu haluskan.
Masukkan daging ikan kakap, santan, air jeruk, dan garam. Aduk rata.
Tempelkan secara melilit pada setangkai serai lalu panggang sampai matang.

Gulai Ikan

2010-09-11T14:09:00.001+01:00

BAHAN :

1 ekor ikan kakap, dipotong 3 bagian

1 lembar daun salam

1 batang serai, dimemarkan

1 liter santan dari 3/4 kelapa

2 sendok makan minyak goreng

4 buah belimbing sayur, dipotong-potong

BUMBU HALUS :

3 buah cabai merah

2 cm kunyit

2 cm jahe

8 butir bawang merah

3 siung bawang putih

1 sendok teh ketumbar

1/4 sendok teh merica

1 1/2 sendok teh garam

CARA MEMBUAT:

Tumis bumbu halus, daun salam, serai sampai harum.
Masukkan santan lalu masak sampai mendidih. Tambahkan ikan dan belimbing sayur lalu aduk hingga mengental.

sumber: sedap sekejap

Cinnamon Rolls

2010-08-30T18:24:00.000+01:00

The Cinnamon Rolls

Bahan:

425 gr tepung protein tinggi
125 gr tepung protein sedang
10 gr ragi instant
100 gr gula pasir halus
200 ml susu cair dingin (bisa diganti dengan 25 gr susu bubuk + 200 ml air es)
2 kuning telur +1 butir telur
100 gr unsalted butter
1sdt garam

Bahan Olesan:

75 gr butter, biarkan dalam suhu ruang (campur dengan 1 sdt vanilla extract)
50 gr brown sugar + 50 gr gula pasir
kayu manis bubuk, tergantung selera (i use lots of cinnamon though.. hehehe)
100 gr kismis, potong dua bagian
50 gr almond slices (bisa juga diganti dengan walnut, kenari atau lainnya)

Frosting:

100 gr cream cheese, biarkan pada suhu ruang
55 gr butter, biarkan pada suhu ruang
125 gr icing sugar
1 sdt vanilla extract

Cara Membuat:

Campur terigu, ragi instant, gula pasir halus.
Tambahkan telur dan air es sedikit demi sedikit sambil diuleni sampai kalis. Masukkan unsalted butter dan garam. Uleni sampai elastis. Diamkan 30 menit. Kempiskan adonan.
Gilas tipis adonan bentuk kotak (tebal kurang lebih 1/2 cm).
Oles dengan butter. taburi dengan brown sugar dan gula pasir. Ayak kayumanis bubuk. Taburi kismis dan almond. Gulung sambil dipadatkan. Potong-potong setebal 2cm.
Letakkan di loyang yang dialas kertas roti dan dioles margarine (aku kelupaan pake kertas roti nih kemarin).
Diamkan 45 menit sampai mengembang.
Oven 20 menit dengan suhu 190 derajat Celicius.
Selagi memanggang, buat frostingnya: kocok cream cheese dan butter bersama dengan icing sugar, tambahkan vanilla extract.
Semprot dengan frosting selagi masih panas.
Siap disajikan.

Sumber Sulis

Siomay

2010-08-30T18:17:00.002+01:00

Bahan siomay:
kulit siomay/kulit pangsit
250 gr daging cincang (ayam/babi), yang mengandung lemak
250 gr udang segar, cincang
4 buah jamur hioko, rendam dalam air panas hingga lunak, peras, potong dadu kecil
100 gr bengkoang/water chestnut/rebung, potong dadu kecil
2 batang daun bawang, iris
2 siung bawang putih, cincang halus
1 butir telur
3 sdm tepung sagu tani, dilarutkan dengan 75 ml air

Pilihan topping:
1 buah wortel , kupas, parut,
atau
kuning telur asin yang sudah dihancurkan

Bumbu:
1 sdm minyak wijen
1 sdm cooking wine/ang ciu
1 sdm saus tiram
1 sdm gula pasir
1/2 sdt chicken powder
1 sdm kecap ikan
garam dan merica secukupnya

Saus cabe bawang putih:
8 buah cabe merah keriting
8 buah cabe rawit merah
2 siung bawang putih
5 sdm saus cabai botolan siap pakai
200 ml air
1 sdt gula pasir
1/2 sdt garam
1 sdm cuka

Cara membuat:

Panaskan dandang. Olesi dasarnya dengan minyak agar siomay tidak lengket.
Sambil menunggu air dalam dandang mendidih, campur semua bahan siomay beserta bumbunya dalam satu wadah. Aduk dan uleni adonan hingga tercampur dengan merata. Untuk tes rasa, ambil setengah sendok teh adonan, tumis dengan sedikit minyak dan cicipi rasanya apakah sudah pas/belum.
Bila sudah pas rasanya, taruh kurang lebih 2 sendok teh adonan siomay di tiap lembar kulit siomay/kulit pangsit. Dengan satu telapak tangan, buat gerakan seperti seakan menggenggam sampai isi siomay dalam kulit pangsit agak terdorong keluar. Namun jangan terlalu menekan agar adonan dalam kulit pangsit tidak luber. Hias tiap siomay dengan kuning telur asin atau wortel parut. Kukus selama 20 - 25 menit hingga matang.
Matikan api. Angkat dan sajikan di atas piring, siap dihidangkan bersama saus cabe bawang putih.
Saus: Rebus cabe merah keriting, cabe rawit merah dan bawang putih hingga layu. Angkat, blender bersama air matang, saus cabe botolan, garam dan gula pasir. Masak kembali dengan api kecil selama kurang lebih 5 menit hingga mendidih. Matikan api. Angkat, tuang ke wadah dan diamkan hingga agak dingin. Tambahkan cuka dan aduk hingga rata. Siap disajikan.

Siomay Komplit Lekker

Bahan:

kulit siomay
wortel parut secukupnya

Bahan I, proses semua hingga halus:

300 gr daging ayam
250 gr fillet ikan tenggiri
150 gr udang

Haluskan:

4 buah bawang merah, iris, goreng
3 siung bawang putih, iris, goreng

Bumbu2:

garam, merica dan gula pasir secukupnya
2 sdm saus tiram
2 sdm kecap ikan
3 sdm minyak wijen
1 sdm ang ciu, optional

Bahan II:

1 butir telur, kocok lepas
2 batang daun bawang, iris halus
150 gr labu siam/bangkoang serut halus

Bahan III, campur dan ayak:

50gr tepung terigu
175 gr tepung kanji (sagu tani)

Bahan pelengkap:

kol rebus gulung
kentang belah menjadi 4 bagian
pare
tahu
telur rebus

Cara membuat:

Campur bahan I, bumbu2 dan bawang yang sudah dihaluskan. Masukkan bahan II , aduk rata. dan terakhir masukkan bahan III. Kembali diaduk rata.
Sebagian besar dimasukkan ke dalam kulit siomay. Taburi permukaannya dengan parutan wortel.
Isi kentang, tahu, pare, kol dan tahu rebus dengan sisa adonan.
Kukus sampai matang. Hidangkan bersama saus kacang, perasan jeruk limau, kecap manis dan sambal botol.

Saus kacang, haluskan dan masak dengan api kecil hingga mengental dan berminyak:

300 gr kacang tanah, goreng
garam dan gula merah secukupnya
4 buah cabe merah besar, goreng
4 siung bawang putih, goreng
50 gr kentang rebus, haluskan
santan encer secukupnya (atau pake air biasa aja juga boleh)

sumber : Sulis

Double Chocolate Cake

2010-08-29T10:06:00.000+01:00

Ingredients:
Bahan Cake:
8 butir telor
200 gram gula pasir
150 gram terigu
50 gram coklat bubuk
130 gram mentega, lelehkan
1 sdm coklat pasta black forest toffieco
1/2 sdm emulsifier (kalau mau gak pakai, kuning telornya tambah 2-3 buah)

Bahan ganache coklat:
300 ml whip cream
450 gram dark cooking chocolate

Bahan hiasan/topper sesuai selera

Directions:
Membuat Cake:
- panaskan oven 190 deg C
- olesi 3 buah loyang bulat diameter 24 cm atau 3 buah loyang kotak 22 cm
- kocok telor, gula, emulsifier sampai naik dan kental
- masukkan terigu + coklat bubuk yang sudah diayak, sedikit demi sedikit
- tuang mentega cair dan pasta coklat, aduk rata
- tuang dan bagi rata dalam 3 buah loyang, panggang 20-25 menit
- angkat, dinginkan

Membuat ganache coklat:
- masak krim kental dengan api kecil sampai mendidih, angkat
- masukkan coklat cincang, aduk2 sampai coklat meleleh
- masukkan ke dalam kulkas, minimal 3 jam
- kocok sebelum dipakai

Penyelesaian:
- ambil satu lapis kue, olesi ganache, lapisi lagi dengan kue, olesi lagi, tutup dengan kue ke tiga.
- tutup kue dengan sisa ganache, semakin tebal semakin enak
- hias sesuai selera

Sumber:Nining

Pastel Goreng

2010-08-29T10:01:00.002+01:00

Ingredients:

Kulit:
500 gram terigu serba guna
1/2 sdt garam
100 gram minyak goreng, panaskan tapi tidak sampai mendidih
100 ml air

Bahan Isi:
5 sdm margarin, untuk menumis
4 bh bawang putih
10 btr bawang merah
250 gr daging ayam giling
3 batang wortel, potong dadu
100 gr buncis, iris tipis
3 buah kentang, potong dadu
garam
1 sdt merica bubuk
2 sdt gula pasir
150 cc kaldu
segenggam soun, seduh air panas, gunting-gunting supaya pendek
2 btg daun bawang, iris halus
3 btg seledri, iris halus

Directions:

Kulit:
Aduk semua bahan jadi satu sampai rata dan kalis.
Gilas tipis, cetak bulat, isi 1 sdm
Rekatkan pinggirnya, dan buat 'wiru' dipinggir pastel.
Goreng dalam minyak panas dengan api sedang, sampai coklat kekuningan.
Angkat tiriskan.

Membuat Isi:
- Tumis bawang putih dan bawang merah hingga harum, masukkan daging ayam. Aduk rata.
- Setelah ayam berubah warna, masukkan wortel, buncis, kentang, garam, merica, gula.
- Tuangi kaldu, masak hingga matang dan mengering.
- Masukkan soun, daun bawang dan seledri. Aduk, angkat.

sumber: mbak Nining

Gulai Kambing

2010-08-29T09:57:00.001+01:00

Resep dari Fatmah Bahalwan

Ingredients:
Bahan:
2 kg daging kambing campur tulang (iga, lemusir, sandung lamur, paha)
4 ltr air

dihaluskan:
3 sdm ketumbar
1 sdm lada bulat
1 sdt jinten putih
1 sdt kelabet
5 btr kapulaga hijau
5 btr bawang putih
10 bh bawang merah
3 cm jahe
5 cm lengkuas
3 cm kunyit
1/8 bj pala

5 sdm minyak sayur
1 bh bawang Bombay, iris tipis
4 lbr daun jeruk
2 lbr daun salam
2 btg sereh, pukul
5 cm kayu manis
4 btr cengkeh
250ml santan kental

Directions:
- didihkan air, masukkan daging kambing, biarkan sampai mendidih lagi, beri daun jeruk, daun salam, kayu manis, dan cengkeh.
- panaskan minyak sayur dalam wajan, masukkan sereh goreng hingga wangi sebentar, masukkan bawang Bombay, tumis hingga layu,
- masukkan bumbu halus, tumis terus hingga wangi dan matang, beri kuah daging sedikit, aduk-aduk.
- tuang bumbu kedalam panci daging, rebus terus hingga daging empuk.
- tuang santan kental, didihkan sekali lagi. Angkat.
- sajikan dengan bawang goreng dan pelengkap acar atau asinan sesuai selera.

Sup Brenebon

2010-08-17T19:20:00.000+01:00

recipe by Ikaray, modified and translated by Evameinar

Ingredients:
150 g red kidney beans (I added more beans about 300 g), soak in water for 3 hours
1.5 L water, for cooking the beans
500 g pork hocks (substitute these for beef ribs, marrow or oxtail if you don't eat pork. I myself used 250 g cubed king oyster mushroom)
1.5 L homemade veggies and shittake mushroom broth (If you are going to use beef or pork, use 1.5 L water)
3 cloves garlic, crushed
1 onion, thinly sliced
1 tsp ground white pepper
1/2 nutmeg, grated (can be used 2 tsp ground nutmeg)
6 cloves
1 tsp margarine (I used unsalted butter)
2 green onions, finely sliced
fried shallot, for garnish

Methods:
For Vegetarian Version:
1. Boil red kidney beans in 1.5 L water until tender but not mushy. It will be faster if you use a pressure cooker. Drain the cooked beans.

2. In a pot, add the mushroom broth and cooked beans; bring to a boil.

3. Meanwhile stir fry onion and garlic in butter. Add chopped king oyster mushroom, nutmeg, and ground white pepper, then continue sauteing until the mushroom tender.

4. Transfer the sauteing mixture to the pot. Add cloves, stir. Taste the soup and add sea salt as you need. Simmer for the next 15 minutes. Ready to serve and garnish with green onions and fried shallot.

For the beef/pork version:
1. Prepare two pots. In pot 1, cook soaked red kidney beans with 1.5 L water until tender but not mushy. In pot 2, make meat based broth by boiling beef/pork with another 1.5 L water. After the pot 2 is boiling, simmer for next 10 minutes and remove from heat.

2. After the beans are tender, transfer to pot 2. Start pot 2 to simmer again while you are stir frying onion and garlic in butter. Add nutmeg, and ground white pepper.

3. Transfer the sauteing mixture to the pot. Add cloves, stir. Taste the soup and add sea salt as you need. Simmer for the next 15 minutes. Ready to serve and garnish with green onions and fried shallot.

Cook's Note:
I have changed the direction of cooking as well since I didn't use any beef or pork products.