Siomay Bandung

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

Copyright © 2012 Ovie Ober_Marbun

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

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

Nasi Hainan (Hainanese Rice)

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

Sup Brenebon

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.

Vindaloo

Ingredients

• 1kg boneless leg of pork, cubed
• 1/2 tsp garlic paste
• 1 tsp ginger paste
• 1/2 tsp black black pepper
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp chilli powder
• 3 tbsp malt vinegar
• 1 tsp ground cumin
• 1 tsp dry mustard
• 1 large onion, finely chopped
• 2 tbsp vegetable oil
• 20 curry leaves
• 300- 400 ml hot water
• Method

1. First, marinate the meat. Place the pork cubes in a non-metallic bowl and add the garlic and ginger pastes, pepper, salt, turmeric, chilli powder, malt vinegar, cumin and mustard powder. Stir well to ensure the pork is coated, cover the bowl and leave to marinate overnight in the fridge.

2. When you are ready to cook the vindaloo, heat the oil over a medium heat in a large saucepan or flameproof casserole with a tight-fitting lid. Add the onion and fry, stirring frequently, for about 8–10 minutes, or until browned. Then add the curry leaves and the marinated pork, along with any remaining marinade, and cook, stirring, until the meat is browned; you may need to add a little water if it looks too dry. Add the hot water, cover the pan and leave to simmer for 30 minutes, or until the pork is tender.

source: UKTV FOOD

Dendeng Babi

Ingredients:
500 gr Daging babi + 100 gr lemak, digiling.
90 gr Gula pasir
10 gr Garam
1 sdm Arak Merah
1 sdt Bumbu Go Hiong

saya menambahkan:
2 siung bawang putih halus
Directions:
1. Aduk semua daging bersama bumbu sampai rata.
2. Ratakan adonan di loyang setebal 3mm.
3. Panggang di oven sampai matang.
4. Potong-potong sesuai ukuran yang dikehendaki. (Sudah bisa dimakan).
5. Panggang potongan di atas arang, supaya harum.


catatan irma:
bila ingin hasil akhir lebih mengkilap, oleskan madu setelah selesai dipanggang

sumber: http://irma303.multiply.com/recipes/item/145/Dendengnya_Stella

Sate Babi Emak

Ingredients:
1 kg babi (paha + lemak sedikit)
100 gr kemiri
1 sdm ketumbar, sangrai
1 cm lengkuas, diparut
10 bawang merah
5 siung bawang putih
3 jeruk limo
1 sdt asam, diairkan secukupnya
100 gr Gula merah
50 gr Gula putih
2 sdt Garam
6 sdm Kecap
Micin sedikit aja

Directions:
1. Daging dipotong tipis-tipis panjang.
2. Haluskan semua bumbu, campurkan ke dalam daging yang sudah dipotong. Aduk rata. Diamkan kurang lebih 1 jam di kulkas (boleh semalaman).
3. Tusukan daging pada tusukan sate.
4. Panggang sampai matang.

Sumber : http://dapurmami.blogspot.com/2007/08/sate-babi-emak.html

Sate Manis

Bahan:

500 gr Daging

50 gr kemiri

1 jari lengkuas

1/2 jari kunyit

2 bh cabe

8 bw merah

4 bw putih

1 sdm ketumbar

100 gr gula merah

5 sdm kecap manis

3 sdm kecap asin

2 bh jeruk nipis

1/4 sdt jinten

cara:

campur semua bumbu, marinate daging minimal 1 jam