Indonesian Cuisine : KiosKana

Nasi Ayam Bali

Couple of weeks ago I had a chat with Eni, and since both of us are from Bali we were craving something Balinese. So in order to satisfy our craving we gathered our friends to cook together. The dish that we chose to make was Nasi Ayam Bali, it’s sort of mixed rice but of course Balinese style.

Our Nasi Ayam Bali consist of:
– Nasi Putih (Steamed White Rice)
– Lawar Ayam (Green Bean Salad with Chicken)
– Sate Ayam Manis (Sweet Chicken Satay)
– Ayam Pelalah (Shredded Chickenwith Chillies and Lime)
– Tum Ayam (Steamed Chicken)
– Sambal Matah (Shallot and Lemongrass Sambal)
– Telor Pindang (Egg Boiled in Shallots Skin)
– Saur (Fried Shredded Coconut)
– Kacang Goreng (Fried Peanut)
– Krupuk Kulit (Dried Cow Skin Cracker)

Here are some of the recipes

Lawar Ayam

Ingredients:
3 cups blanched long bean cut in ½ cm slices
½ cups grated coconut, roasted
6 clove garlic, peeled, sliced and fried
6 – 8 shallots, peeled, sliced and fried
2 large red chilies, seeded and cut in fine strips
4 – 6 bird’s-eye chilies, finely sliced
3 tsp fried chili
2 tbsp chicken spice paste
Fried shallots to garnish

Dressing:
250g boneless chicken, minced
2tbsp chicken spice paste
1tsp freshly squeezed limejuice
1tsp salt
½tsp black peppercorns, crushed
Banana leaf cut in 30 cm (12 in) square (we didn’t use this)

Directions:
Combine beans, coconut, garlic, shallots, all the chilies and chicken spice paste in a large bowl and mix well.

To prepare the dressing, combine chicken mince with 2 tbsp of chicken spice paste and mix well. Place minced chicken lengthwise in center of banana leaf and roll up very tightly. Place banana leaf roll on aluminum foil and roll up again very tightly. Turn sides simultaneously in opposite directions to tighten the roll. Steam roll for 20 minutes. Remove aluminum foil and banana leaf; break up with fork to its original minced form. (We didn’t do this step but instead stir fry the chicken with the spice paste in a pan until chicken is done)

Combine mince chicken with bean mixture; season to taste with salt pepper and limejuice. Garnish with crispy fried shallot.

Source: www.baliguide.com

Sate Ayam Manis (Sweet Chicken Satay)

Ingredients:
– 500 gr chicken cubed
– 8 shallots
– 4 garlic
– 1 cm ginger
– 1 cm turmeric
– 2 red chillies
– 2 bird’s eye chillies
– 1/2 tsp salt
– 3 tbs palm sugar (or more depending on your sweetness taste bud)
– Sate sticks

Directions:
– Mix all the
spices in a food processor or manually with a pestle and mortar.
– Marinade the chicken pieces in the spices for at least an hour.
– Arrange the chicken pieces in the sticks.
– Grill until chicken is done.

Source: My mother

Ayam Pelalah (Shredded Chicken with Chillies and Lime)

Ingredients:
1 whole chicken, weighing about 1.2 kg (2 ½ lb) (we used 500 gr boiled chicken meat, stripped)
1 cup chicken spice paste
½ cup tomato sambal
3 tbsp freshly squeezed limejuice

Directions:
1. Rub the chicken outside and inside with the spice paste, and season with salt and crushed black pepper.
2. Place on wire rack in oven and roast first at 220 Celsius (420 F) for 20 min, then reduce heat to 180 Celsius (350 F) and roast until done. Frequently baste chicken with a mixture of coconut oil and chicken spice paste.
3. When cool, remove and discard the skin. Remove meat from bones and shred by hand into fine strips.
4. Combine chicken stripes with remaining ingredients. Mix well and season to taste. Serve at room temperature with steamed rice.

We didn’t follow the same directions as the source but instead:
– Fry the chicken stripes in a little oil with the spice paste until chicken is dry and done.
– Pour the lime juice all over the chicken.

Source: www.baliguide.com

We supposed to steam this dish in an indivudually wrapped in banana leaves but because we were too lazy we put it in a one bowl and popped it in the oven.

Tum Ayam dan Hati Ayam (Steamed Chicken and Liver)

Ingredients:
– 1 shallots, thinly sliced fried
– 1 garlic thinly sliced fried
– 500 gr chicken pieces and liver
– 1/2 tsp salt
– 1/2 cup chicken spice paste

Directions:
– Mix all ingredients into one and put in a oven safe bowl.
– Oven for 40 minutes in 200 celcius.

Source: The chicken spice paste is from www.baliguide.com

Sambel Matah

Ingredients:

15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil

Directions:
1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.

Note: If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.

Basic Recipes:

Base Be Siap (Chicken Spice Paste)

Ingredients:
225 gr shallots, peeled
125 gr cloves garlic, peeled
50 gr kencur root, peeled and chopped
60 gr laos, peeled and chopped
100 gr candlenuts
125 gr fresh turmeric, peeled & chopped
50 gr bird’s eye chilies, finely sliced
50 gr chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt

Directions:
Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Cool before using.

Sambal Tomat (Tomato Sambal)

Ingredients:

750 gr large chili, seeded and chopped
750 gr bird’s eye chili, whole
1½ kg tomato, Skinned, wedged and seeded
200 gr garlic, peeled and sliced
400 gr shallot, peeled and sliced
50 gr dried shrimp paste, roasted
100 gr palm sugar, chopped
4 ea lemon juice
400 ml coconut oil
1 tbsp salt

Directions:
Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft.

Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice.

PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.

Source: www.baliguide.com

And here we are, l to r in the back; Yeni, Me, Putu, Eni, Adela. L to r in the front; Hesti, Lusi.

Tahu Tek Surabaya

I bought a tofu at the toko today in the hope that I would make batagor because I’m craving for that….but what to do there was no mackerel at the Thursday market…..only on Saturday market because Saturday market is bigger than Thursday market…aduh kok malah cerita pasar seh 😛
So changed plan….then again couldn’t make anything complicated because we were going to rearrange furniture which would take some time….So here we go simple yet satisfying dinner.

For 2 persons

Ingredients:
– 1/2 block tofu cut in small pieces
– 2 eggs
– 1 spring onion
– 1 tsp salt
– 200 gr tauge blanched
– some lontong (compressed rice) (I ate it with rice since lontong took 3 hours to cook)
– some krupuk

– Whisk the egg with salt, add tofu and spring onion.
– Fry like how you would fry omelette.

Peanut Sauce:
– 200 gr fried peanut crushed until smooth using either food processor or pestle and mortar
– 2 garlic mashed
– 2 bird’s eye chili minced
– 1 tsp shrimp paste (petis udang)
– kecap manis
– salt
– water

– Put all the ingredients in a pan.
– Cook until the sauce is smooth and thick.

How to serve:
– Arrange first lontong in a plate followed by the tahu telor omelette, tauge, peanut sauce, krupuk and kecap manis.
– Selamat Makan

Nasi Ayam Hainan

A really good dish to soothe the flu that is spreading now due to weather changes.

For 4 persons:

Ingredients:

For the rice:
– 400gr rice
– 4 garlic mashed
– 600 ml chicken broth from the boiled chicken
– salt, pepper

– Cook all the ingredients in a rice cooker until rice is done
(You are welcome to use other method if cooking)

For the chicken soup:

– 500gr chicken with bone
– 2 pcs spring onion sliced
– 2 ltr water
– 3 cm ginger bruised
– 2 tbs soy sauce
– 2 tbs sesame oil

– Boil all ingredients except sesame oil until the chicken is tender approx 30 mins.
– Take 600 ml of broth to make the rice and 100ml to make the sauce.
– Continue boiling until the broth has reduced half the size.
– Take chicken out from the broth and smear sesame oil all over the chicken.

For the Ginger Sambal:

– 10 bird’s eye chili (or more according to your taste buds) boiled
– 1 cm ginger minced
– 2 garlic minced
– salt
– vinegar

– Fry minced garlic and ginger until fragrant.
– Mixed all ingredients in a pestle and mortar until smooth.

For the Sauce:

– 100ml chicken broth
– 1 tsp soy sauce
– 1 tsp oyster sauce
– 1/2 tsp sugar
– 1 tsp rice wine (I used dry sherry)
– 1 tsp sesame oil
– salt

How to serve:
– Put the rice in a plate topped with chicken (if you use big piece of chicken better cut it)
– Put sauce, sambal and soup in separate bowl.

Bubur Sumsum (Indonesian Rice Flour Porridge)

This is really good to break the fast as well as warming up the weather 🙂

Ingredients:

For the porridge
– 100 gr rice flour
– 200 ml thick coconut milk
– 800 ml water
– 1/2 tsp salt
– 1 pandan leaf

– Mix all the ingredients and cook it in a middle fire.
– Stir it with a wooden spatula until its boiling and thick.
– Never leave it unattended as it will form lump.

For the sugar sauce
– 150 gr Indonesian palm sugar
– 300 ml water
– 1 pandan leaf

– Mix all ingredients and cook it until all the sugar has dissolved.

Bubur Ketan Hitam (Glutinous Black Rice Porridge)

Ujan ujan gini enaknya ngemil yang anget-anget. Bubur manis kayaknya enak juga ya 🙂 So I decided to give this a try. Also lekker for breaking the fast.

For 3-4 persons

Ingredients:
– 125 gr glutinous black rice (if you use normal kind do soak it up in water for min 6 hours preferably overnight but since I used sort-of instant one I didn’t need to do this)
– 1 litre of water
– 60 gr white sugar
– Pandan leaf (if you have any as it is difficult to find abroard)

For the sauce:
– 200 ml thick coconut milk
– 1/4 tsp salt

– Boil the glutinous black rice with the water and white sugar (optional pandan leaf).
– Keep cooking and stirring here and then until the rice is soft and porridge like (you know how they look like right 😉 )
– Cook the sauce until boiling.
– Serve the porridge with the sauce.

Rujak Manis (Indonesian Fruit Salad)

Pengen rujak tapi ngga ada yang jual, terpaksa buat sendiri deh.

– 1 mango sliced
– 1 cucumber sliced
– 100 gr palm sugar
– 1/2 tsp salt
– 2 bird’s eye chili (or more according to your taste bud)
– 1/2 tsp terasi
– some water

– Mix all the ingredients excep the fruit in a pestle and mortar until smooth.
– Add some water until the desired consistency.
– Serve the fruit with the sauce.

ps : feel free to use any kind of fruit that you like preferably watery tropical fruit ie; pineapple, water guava, kedondong etc

Tempe Mendoan

I made this also for this pesta bakso with Hanna and Isma.

Ingredients:
– 1 blok tempe (250gr) sliced thinly
– 3 garlic smashed
– 1 tsp salt
– 1 tsp powdered coriander
– 3 tsp candlenut paste
– 100 gr flour
– 50 gr rice flour
– 2 spring onions sliced thinly
– 300 ml water
– oil for deep frying

– Mixed all the ingrdients except the tempe.
– Heat up oil in a wok.
– Coat tempe with the coating mixture and fry until golden brown.
– Serve with sambal kecap or bird eye’s chili.

Pesta Bakso

Two friends came this Saturday to visit me. One is Hanna who lives in Hamburg, Germany and the other one is Hanna’s friend Isma who is currently studying master in Delft. So I made lontong bakso again hahaha…..but we Indonesian always loved bakso and my bet right. They loved the bakso. Hanna even had 2.5 bowls if you don’t want to say it 3 bowls eh 😉

They said serasa makan di warung aja, there were also tempe mendoan, pangsit goreng, tahu goreng, tahu rebus, pangsit rebus and es sirup 🙂 So girls don’t forget to count how many tempe mendoan you had for the kassa later 😛

But stupidly forgot to take pictures of the bakso…saking enaknya…kikiki…

Do not hesitate to come again girls 🙂

Lontong Pecel

This post is not going to show you how to make pecel sauce…I know everyone can make it 🙂 except me. That is why I used instant bumbu pecel dari Blitar…lol.

I just want to show that I could make lontong!!!! I could eat lontong in Holland!!! NORAK.com biarin d…walopun lontongnya cuma lontong instant pake bungkus plastik pula…tapi seneng banget 🙂

Other condiments that I had over there; lontong, pecel, tahu goreng, telor mata sapi, rempeyek teri kacang, sambel goreng kering tempe.

Nasi Kuning Komplit

Nasi Kuning Komplit…..hmm lekker

Perkedel Kentang and Telur Dadar Suwir

Perkedel Kentang

Ingredients;
– 500 gr potatoes, cubed, deep fried and mashed
– 150 gr minced meat/chicken
– 3 shallots sliced, deep fried
– 2 garlic sliced, deep fried
– bunch celery chopped
– 2 eggs
– 1/2 tsp salt
– 1/2 tsp pepper
– 1/2 tsp nutmeg
– oil for deep frying

– mixed all ingredients together except 1 egg
– shape in a form of a little ball
– whisk the remaining 1 egg
– roll the perkedel in the egg mixture
– fry until golden brown

Sambel Goreng Kentang, Udang en Ati…kemaruk semuanya dimasukin :p ama Kering Tempe

Ayam Bumbu Rujak and Serundeng Kelapa

Urap ala Bali

– 100 gr taoge
– 100 gr green beans, cut
– 100 gr cabbage, thinly shredded
– 150 gr coconut grilled on the stove until its a little bit brown and fragrant, grated
– 1 cm lesser galangal chopped
– 3 lime leaves chopped
– 1 big red chili sliced
– 2 bird eye’s chili (as desired)
– 3 shallots sliced
– 2 garlic sliced
– 1 kaffir lime

– boil grean beans
– blanched taoge and cabbage
– fry chili, shallots and garlic until slightly brown
– mix the mixture with lesser galangal, lime leaves and grated coconut
– when you are ready to serve the urap mix the spices coconut mixture with the vegetables
– squeezed a little bit of kaffir lime

Ayam Goreng Ungkep and Sambal Terasi