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 Another month has passed by, it’s time again for masbar. This month’s menu is Nasi Goreng (Fried Rice). A really versatile menu I must say. You can add anything you like; meat, vegetable, chicken, sambal, egg and so on and so on…just let your mind be imaginative. But this time I made a real easy Javanese version. So I’m sorry if it was a bit out from the normal Javanese Fried Rice.
For 2 persons:
Ingredients:
– 2 plate of cold rice (better if it was from yesterday)
– 1 egg, beaten
– Some shredded carrot
– Some shredd Chinese cabbage
– 1 spring onion, sliced
– 2 tbs kecap manis (Indonesian sweet soy sauce)
– 1 tsp soy sauce
– Salt
– 2 tbs vegetable oil
For the spice paste:
– 1 red chili
– 2 bird’s eye chili (more or less depending on your taste buds)
– 3 shallots
– 2 garlic
– 1 candlenut
– 1 small tomato
– 1/2 tsp terasi (dried shrimp paste)
– Pound all spice paste ingredients until smooth.
Optional:
– Sliced cucumber
– Shrimp cracker
Directions:
– Heat vegetable oil in a wok, add spice paste. Fry until spice paste is fragrant.
– Add beaten egg, stir through to scramble the egg.
– Add shredded Chinese cabbage, carrot and spring onion. Continue stirring until vegetables are a bit stale.
– Add the rest of ingredients. Adjust the taste to your liking. Heat through and serve with sliced cucumber, shrimp cracker.
Source: My mother
Have you ever stopped by at Deetha’s blog? She has loads of Indonesian recipes I never knew about but really worth to try like this one.
For 4 persons
Ingredients:
– 1kg chicken pieces
– 250ml water
– 6tbs vegetable oil
– 10 kaffir lime leaves, discard the midrib
– 3 tomatoes, sliced (if possible green tomato)
– 4 lemongrass, take the white part and bruised
– 5 spring onion, sliced
– 50gr hairy basil leaves
For the smooth spice paste:
– 2 garlic
– 3cm ginger
– 3cm turmeric
– Salt
– Pound all the smooth spice paste ingredients into a smooth paste.
For the coarse spice paste:
– 200gr shallots
– 10 bird’s eye chili (more or less depending on your taste buds)
– Pound all the coarse spice paste ingredients into a coarse paste.
Directions:
– Heat vegetable oil in a pan, add kaffir lime leaves and lemongrass, stir until fragrant. Add smooth spice paste, stir continuously until spice paste is done.
– Add coarse spice paste, stir until fragrant, add tomatoes and spring onion, continue stirring.
– Add chicken pieces, stir until chicken has turn color. Add water, continue cooking until water has evaporated and chicken is cooked through.
– Add hairy basil leaves, stir until the leaves are stale. Ready to be served.
Source: Seri Masak Femina Primarasa – Inspirasi Usaha Boga through Deetha
When I was still living in Indonesia, I didn’t really see tempe as a special food, just another source of protein that I could eat everyday for really cheap price. But now, because it’s not everyday I could eat tempe, I savor every bite of it including this dish.
For 4 persons
Ingredients:
– 1 block of tempe, diced, fry until half done
– 10 shallots, sliced
– 4 garlic, sliced
– 5 greed chili, sliced
– 5 red chili, sliced
– 1 tomato, diced
– 1 salam leaf
– 1 cm galangal
– 1 tbs oyster sauce
– 1/2 tbs kecap manis (Indonesian sweet soy sauce)
– 1/2 tbs Indonesian palm sugar
– 1-2 tsp tamarind water
– Salt
Directions:
– Stir fry shallot and garlic in little bit of oil until fragrant.
– Add galangal and salam leaf, continue stirring.
– Add tempe, stir throughly.
– Add tomato, oyster sauce, kecap manis, tamarind water, Indonesian palm sugar and salt.
– Continue cooking until water has ecaporated, adjust the taste.
– Add red and green chili.
– Continue cooking just until the chilies are slightly wilted.
– Serve with hot steamed white rice.
Source: Herti Kitchen Gallery
My father is a big fan of Kartolo, a famous comedian from East Java (Surabaya). Everytime we eat onde-onde he always told me this joke from Kartolo. Long time ago when the Dutch was still colonizing Indonesia, they didn’t know how come we (Indonesian) could attach all those sesame seeds onto the surface onde-onde. They thought we attach the sesame seeds one by one? What’s so funny about that then? Can you find the joke?
Funnily when I made this onde-onde I asked masbul to do the sesame seeds part and I told him about the joke. He thought it was funny 😛
But on the other hand…why my onde-onde were not round? What did I do wrong? It seemed that the oil that I used for frying was too hot so the onde-onde sort of burst into oval shape. Next time better I guess.
Ingredients:
– 250 gr glutinous rice flour
– 25 gr tapioca flour
– ¼ tsp salt
– 175 cc warm coconut milk from ½ coconut
– 100 grams white sesame seeds
Filling:
– 200 gr skinned mung beans (I used mung beans with skin)
– 50 cc water
– 150 gr sugar (I used 75 gr)
– 1 pandan leaf or vanilla
– oil, for deep frying
Directions:
– For the filling, soak mung beans for about 1 hour, steam until cooked and mash while still hot. Mix with water, sugar and pandan leaf or vanilla, cook on low heat and stir constantly until the mixture can be shaped. Cool and make balls with a diameter of 1 ½ cm. Set aside.
– For the skin, mix glutinous rice flour, sago flour and salt. Pour in warm coconut milk, a little at a time, kneading constantly until the dough can be shaped. Divide into 12 parts. (Mine yield 15)
– To assemble, take 1 part of dough, shape into a ball and flatten to ½ cm thickness. Place 1 ball-shaped filling in the centre, close the dough around it and reshape into a ball.
– Roll ball into sesame seeds, pressing slightly to ensure that the seeds sticks to the dough. Or dip ball quickly into water to dampen the surface before rolling into the sesame seeds.
– Heat oil over medium fire and deep-fry the rolls until golden brown and done. Drain.
Source: Book of Kue kue Indonesia by Yasa Boga
If you ever went to a Padang Restaurant you must know sambal lado mudo..it’s just so good eaten with boiled daun singkong (cassava leaves) but too bad I couldn’t find cassava leaves here so I just make do with eggplant instead 🙂
For 4 persons
Ingredients:
– 2 eggplant, sliced
– 10 green chili, steamed
– 6 shallots, coarsely pound
– 1 green tomato, steamed (I couldn’t find this so just used normal small tomato)
– 4 tbs teri medan (tiny silver anchovy), deep fried until crispy
– Salt
– Oil
Directions:
– Coarsely pound the steamed chili and tomato.
– Fry shallot in little bit of oil until fragrant.
– Add chili and tomato.
– Add teri medan and salt, adjust the taste.
– Continue cooking until done.
– Fry eggplant with little bit of oil until done or alternatively you could also grill it.
– Serve warm with steamed white rice.
Source: Herti Kitchen Gallery
I always have something that I wanted to make after looking at Deetha’s blog….like this one also. I clicked to the recipe source, oh it was from a real cake seller, Jeng Melanie. Then it must be good 🙂 Hmm the taste was just very typical Indonesian cake, rich or legit in Indonesian. Thanks Jeng Mel for sharing the recipe.
The original recipe called for shredded cheese, so feel free to add it if you prefer.
Ingredients:
– 100 gr margarine, melted
– 200 gr sugar (I used 80 gr)
– 4 eggs
– 50 ml coconut milk
– 500 gr fermented cassava, pound until smooth
– 100 gr flour
Directions:
– Whisk egg and sugar until light and fluffy.
– Slow the mixer speed into 1, add fermented cassava, coconut milk and flour. Mix well.
– Add melted margarine, mix well.
– Pour into a a prepared baking pan, bake in a pre warmed oven 160C until done.
Source: Melanie’s Blog
At first glance I saw this dish you might think….just lesser galangal in sambal, what’s so special? But wait until you try it you would want to have more and more white rice with this humble dish.
For 4 persons:
Tempe Goreng (Fried Tempe)
Ingredients:
– 1 small block of tempe
– 2 clove garlic
– 1 tsp coriander seeds
– Salt
– Oil
Directions:
– Cut tempe as you like.
– Grind garlic, coriander seeds and salt until smooth. Add a little bit of water.
– Soak tempe in the mixture for some time.
– Fry in hot oil until golden brown.
Sambal Kencur (Lesser Galangal Sambal)
Ingredients:
– 1 clove garlic, fry for a bit
– 1 red chili
– 3 bird’s eye chili (more or less depending on your taste buds)
– 2 cm lesser galangal
– 1/2 tsp salt
Directions:
– Pound all sambal ingredients with a pestle and mortar until smooth.
– Bruised tempe slightly on top of the sambal.
– Serve warm with steamed white rice and raw vegetables ie; cucumber, sweet basil, cabbage.
Source: My mother
 First of all I would like to dedicate this post to the loving memory of my two late mbah (grandmothers). Why? The first mbah was my father’s mother, she was a rawon seller in a small alley in Tembok Gede, Surabaya. If you live in Surabaya you may know this place. I remember vividly when I was small sitting in the warung bench, eating her wholesome rawon with salted duck egg and shrimp cracker. She died when I was 10 years old.The second mbah was not really my real mbah but just an elderly relative but because I didn’t have mbah who lived close by (in Bali) so I called her mbah too. She was a bean sprout seller. I still clearly remember her waking up at 3am to sell her bean sprouts at the market then came back at 10am to water the mung bean manually from the water well, every single day. She died when I was 12 years old.Mbah, may you rest in peace and Allah forgive all your mistakes. Ameen.
For 4 persons:
Ingredients:
– 500gr beef brisket cubed
– 6 shallots
– 4 garlic
– 2 cm turmeric
– 2 red chilies
– 1 tbs coriander
– 8 pcs kluwak nut
– 2 lemongrass bruised
– 6 lime leaves
– 2 cm ginger bruised
– Salt
– Some oil
For Sambal Terasi:
– 1 red chili
– 4 bird’s eye chili (more or less according to your taste buds)
– 1 small tomato
– 1/2 tsp terasi (dried shrimp paste)
– Salt
– Boil red chili, bird’s eye chili, tomato.
– Grind all ingredients using pestle and mortar until smooth.
Condiments:
– Steamed rice
– 2 salted duck egg
– Short bean sprout (it’s not available here so I made it myself, soak some mung bean in water overnight. The next day drain the water and put them in a strainer. Water it 2-3 times a day then after 2-3 days they will grow nicely 🙂 )
– Shrimp crackers
– Sambal terasi
Directions:
– Grind red chili, shallots, garlic, turmeric, coriander, kluwak with a pestle and mortar or if you are lazy like me in a food processor 😀
– Heat up some oil in a skillet and add the spice paste, keep stirring until the spice is fragrant, add lemongrass, lime leaves and ginger.
– Add cubed meat and continue stirring until meat turns color.
– Meanwhile boil some water in a pan (approx 3 litre). Add meat and spice mixture into the boiling water. Continue cooking in low fire until meat is tender. Adjust salt as you like.
– Actually it taste even better the next day 😀
– Serve warm with all the condiments.
Source: My father
I think there are many Indonesian’s dish with peanut sauce 😀 and this is one of them. If you couldn’t find king mackerel feel free to replace it with any other fish even white fish or combinaton of shrimp and chicken. For 4 persons
Ingredients: – 250gr king mackerel fillet, minced– 250ml ice water– 250gr tapioca flour– 2 stalk of spring onion, sliced thinly– 3 garlic, minced– Salt– Pepper– Tofu– Small spring roll skin– Oil for deep frying
Condiments:
– Kecap manis (Indonesian sweet soy sauce)
– Chili sauce
– Kaffir lime
– Peanut Sauce
Peanut Sauce:
– 2 red chili (more or less depending on your taste buds)
– 2 bird’s eye chili (more or less depending on your taste buds)
– 1 tsp salt
– 1 garlic
– 5 candlenut
– 100 gr fried peanut
– 1 tbs shredded palm sugar
– 150 ml water
– 2 tsp vinegar
– Pound all ingredients in a kitchen processor until smooth.
– Add water until desired consistency.
Directions:
– Mix together minced fish fillet and ice water. Add tapioca powder, spring onion, garlic, pepper and salt, mix well. Divide into 3 parts, one for tofu filling, one for dumpling filling and one for fishball.
– Cut diagonally the tofu into 2 parts (triangle shape), make a hole in the middle. Set aside the mashed tofu and mix with the fishpaste. Fill the hole with the mashed tofu and fishpaste mixture.
– Take one spring roll skin and fill with fishpaste. Form into a dumpling.
– Heat oil for deep frying and fry all until golden brown.
– Take the last fishpaste part and with the help of two spoons, shape into small balls. Deep fried in the hot oil until golden brown.
– Arrange the fishball, tofu and fish dumpling in a plate, you may cut it into bite size pieces. Serve with peanut sauce, chili sauce and kecap manis. Give some squeeze some kaffir lime on top.
Source: Resep Dekap
Usually this dish is made with mutton but it’s also nice cooked with beef. Served with hot steaming rice…hmm..
For 2 persons:
Ingredients
– 250gr beef
– 3 shallots sliced
– 2 garlic sliced
– 1 red chili sliced
– 1 bird’s eye chili sliced
– 1 tomato chopped
– 2 tbs kecap manis (Indonesian sweet soy sauce)
– 1 tbs petis (shrimp paste)
– Salt
– Pepper
– Some vegetable oil
– 150ml water
Directions:
– Heat oil in a skillet, add garlic, shallot, red chili and bird’s eye chili, fry until fragrant.
– Add meat, stir until meat turned color.
– Add the rest of the ingredients, cook in low fire until all of the water almost evaporated.
Source: My mother
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Whittycute Foodie Event
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Another month has passed by, it’s time again for masbar. This month’s menu is Nasi Goreng (Fried Rice). A really versatile menu I must say. You can add anything you like; meat, vegetable, chicken, sambal, egg and so on and so on…just let your mind be imaginative. But this time I made a real easy Javanese version. So I’m sorry if it was a bit out from the normal Javanese Fried Rice.
