|
|
I don’t know what my life would be without sambal. Maybe it would be bland and not interesting 😉 In Indonesia we have many kinds of sambal, it’s more than fingers in our hands I think 😉 here is one of my favorite. 
For 4 persons
Ingredients:
– 1 block of tempe., cut then deep fried
– 1 red chili
– 3 bird’s eye chili (more or less depending on your taste buds)
– 2 cm lesser galangal
– Salt
Directions:
– Pound all the spices except tempe with a pestle and mortar.
– Mash fried tempe on top of the sambal.
– Serve with steamed white rice.
Source: My mother
My dear fellow blogger (and also non blogger). Aku datang menagih janji-janji kalian semua…
Where are your (Almost) Forgotten Indonesian Culinary? Come quick send your entry because it’s 10 more days until the deadline!!!
For more information click here.
When I was still living in Indonesia, tempe wasn’t my favorite food. Maybe because it was too common and you could find it easily. But now I’m loving every bite of my tempe and would try to get any opportunity to cook and eat tempe 🙂
Ingredients:
– 1 block of tempe, cut like small stick, fried half done
– 10 shallots, sliced thinly
– 4 garlic, sliced thinly
– 5 red chili, sliced diagonally
– 5 green chili, sliced diagonally
– 1 tomato, diced
– 1 salam leaf
– 1 cm galangal, bruised
– 1 tbs oyster sauce
– 1/2 tbs kecap manis (Indonesian soy sauce)
– 1/2 tbs palm sugar
– 1-2 tsp tamarind water
– Salt
– 1-2 tbs oil
Directions:
– Heat oil in a skillet, add shallot and garlic, fry until fragrant.
– Add galangal and salam leaf, continue frying.
– Add tempe, stir well.
– Add tomato, kecap manis, tamarind water, palm sugar and salt.
– Continue cooking until water has evaporated, adjust the taste into your liking.
– Add green and red chili.
– Continue cooking just until the chilies are slightly wilted.
– Serve with hot steamed rice.
Source: Herti’s Kitchen
I bought a package of strawberry for 1 euro at the market which meant that it was dirt cheap knowing now it’s not yet the season for strawberry. So I decided to make something out of it. Where else to look for cupcake/muffin recipe but Vania’s blog. Everyone knows she is the queen of cupcake/muffin 😉
Anyhow the end result of the cupcake was a bit too dense for my taste buds just as described by some reviewers at the Martha Stewart’s website. Was it my fault or what 🙁 but thank God the nice icing made it up, I used ready made vanilla icing by Duncan Hynes plus some pureed strawberry and it tasted nice like ice cream.
Ingredients:
– 2/3 cup whole fresh or frozen strawberries, thawed
– 1 1/2 cups all-purpose flour, sifted
– 1 teaspoon baking powder
– 1/4 teaspoon coarse salt
– 1/4 cup whole milk, room temperature
– 1 teaspoon pure vanilla extract
– 1/2 cup (1 stick) unsalted butter, room temperature
– 1 cup sugar
– 1 large egg, room temperature
– 2 large egg whites, room temperature
Directions:
– Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
– Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
– In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
– With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
– Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Source: Martha Stewart through Vania
I always like miss this one, then I found a real nice recipe from Lia, thanks ya buat sharing resepnya 🙂
Ingredients:
Pastry Dough
– 500 gr flour
– 100 gr melted margarine
– 1 egg
– 250 ml coconut milk
– Salt
Directions:
– Panbroil the flour until it’s hot and dry enough, shift. Transfer into a bowl and make a hole in the middle. Let the flour until it’s warm.
– Boil coconut milk and stir well, stir the coconut milk now and then to keep it’s consistency . Turn off the heat and let it warm.
– Mix well the melted margarine, salt and egg. Pour into the hole in the warm flour, knead while pouring warm coconut milk bit by bit until a good consistency. Set aside for 15 minutes.
– Pastry dough is ready to be used.
Filling
– 250 gr carrot, diced
– 250 gr potato, diced
– 150 gr beef, boiled until tender, diced
– 250 ml beef broth
– 2 tbs Asian celery, sliced
– 7 shallot, sliced thinly
– 5 garlic, bruised and minced
– 3 tbs vegetable oil
– 2 tbs flour plus 1 tsp maizena diluted in some water
– Sliced of boiled egg (I used 4 eggs yield 20 parts)
Spices
– 1/2 tsp pepper powder
– 1/2 tsp nutmeg powder
– Salt
– Sugar
Directions:
– Deep fry the diced potato in hot oil until half dry. (Becareful not to let it too dry)
– Heat some oil in a pan, sauté shallot, garlic until fragrant, add carrot, mix well and add beef broth.
– Cook in low fire until carrot is half done, add potato, meat and other spices. Continue cooking until everything is done and water has evaporated, add Asian celery, mix well.
– Add the flour mixture, stir quickly until the filling mixture is done.
– Set aside and let it cool down.
Assemble:
– Divide the pastry dough into 20 parts or as desired.
– Flatten the dough with a rolling pin into a round shape.
– Fill with the filling and one slice of egg, shape into pastel)
– Continue until all the dough and filling is finish.
– Deep fry until golden brown.
– Serve with bird’s eye chili.
Source: Lia’s Blog
My dear fellow blogger and non blogger, do you still remember this event?
Have you found your (almost) forgotten Indonesian culinary heritage? If so quickly send your entry because the time is flying and we are 2 weeks away from the deadline.
So what are you waiting for, grab your apron and camera. Send your food recipe, story and photo!!!
For more info click here.
PS: Thank you to Lidia of Bianca and Jordan’s Mom for putting this event on her blog 🙂
I made this after drooling over Rita’s Apple Strudel, but I didn’t make my own pastry like she did 😀 Hmmm enak…….
Ingredients:
– Pastry dough
– 1 egg
– 1 tbs water
– 2 tbs granulated sugar
– 1 tbs all-purpose flour
– 1/4 tsp ground cinnamon
– 2 large Granny Smith apples, peeled, cored and thinly sliced
– 2 tbs raisins
– Confectioners’ sugar (optional)
Directions:
– Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 180C. Lightly grease a baking sheet. Beat the egg and water in a small bowl with a fork.
– Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
– Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on the baking sheet. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top.
– Bake for 35 minutes or until the pastry is golden. Cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners’ sugar, if desired.
Tip: Make sure to toss the apples and raisins in Step 2 until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
Source: Rita’s Blog
I made this for Fotofun challenge no#15 about food in the country where you are living. Fotofun is a group in Multiply where Indonesian people who likes photography gather to learn a thing or two about photography.
This dish is real easy..haha.. I always opt for the easiest choice :p
For 2 persons
Ingredients:
– 2 slices brown bread
– Some butter
– 2 Slices beef ham
– 2 eggs
– 2 slices Gouda cheese
– Salt
– Pepper
– Peterselie
– Some oil
Directions:
– Heat a little bit of oil in a pan and make sunny side up egg.
– Season with salt, pepper and peterselie.
– Add the Gouda cheese on top of the egg.
– Toast the brown bread and smeared with butter.
– Arrange the brown bread on a plate.
– Top with beef ham and sunny side up egg.
– Serve warm
I didn’t have any source, I think everyone could do make this without having to search for a source hihi 😉
PS: Don’t forget to participate in my foodie event 😀
I just found out that tofu in Rotterdam is 50% cheaper than in Gouda. Not that is a significant amount….50cent…lol but still…Anyway it would be easier to use puff tofu with hole inside, but I only had normal one so here we go.
Ingredients:
– 1 block of tofu diagonally cut and deep fried, make hole manually with spoon, set aside the mashed tofu (mine yielded 8 pieces)
– 50gr rice vermicelli prepared according to package
– 50gr carrot cut into matchstick
– 50gr minced beef
– 50gr bean sprout
– 2 spring onions sliced
– 3 garlic minced
– 2 shallots minced
– Pepper
– Salt
– Oil for deep frying
Batter for the Tofu:
– 1/2 cup rice flour
– Salt
– Pepper
– Water
Directions;
– Heat little bit oil in a pan, add shallot and garlic when the oil is hot.
– Add carrot stir until carrot is wilted.
– Add the rest of ingredients and stir thoroughly.
– Adjust seasoning to your liking.
– Fill the tofu with the filling.
– Mix all batter ingredients.
– Heat oil for deep frying in a pan.
– Dip tofu one by one in batter mixture.
– Deep fry until golden brown.
– Eat warm with bird’s eye chili or sambal sauce.
Source: Me
PS: Don’t forget to participate in my foodie event 😀
People, is it tom yum kung or tom yum goong? I need some “pencerahan”. Because when I ask “mbah” Google, both those two names showed up.
This month’s theme for masbar is tom yum kung, one soup dish from Thailand. Nowadays Thai food can be considered as equally famous as other famous Asian cuisine; Chinese and Indian food. When will Indonesian food can be as famous as them?
I was too lazy to google for other recipe so when Deetha said she had one, I immediately copied that…hehe. With some modification as I didn’t have some of the ingredients listed.
So here we go.
For 2 persons
Ingredients:
– 600 ml water
– 100 g shrimps/prawns, shelled, and deveined
– 2 garlic cloves, minced
– 3 kaffir lime leaves (bai-ma-krut)
– 3 thin slices fresh or dried galangal (kha)
– ¼ cup fish sauce (nam pla)
– 2 stalks lemon glass/cironella (ta-khrai), lower 1/3 portion only, cut into 1-in (2,3 cm) lengths
– 2 green onions, sliced
– 5 hot green Thai chilli peppers (phrik khi nu), optional
– ½ cup sliced shitakee mushrooms
– 60 ml lime juice
– 1 tablespoon chopped cilantro/coriander leaves (bai phak chi)
Directions:
– Bring the stock to a boil over medium heat.
– Add the garlic, lime leaves, galangal, fish sauce, lemon grass, and shallots, then the mushrooms and chili peppers, if using.
– Simmer for 2 minutes.
– Add the shrimp and reheat to boiling.
– Cook until the shrimps are pink, opaque, and firm but no longer than 1 minute.
– When the shrimps are cooked, place the lime juice and chili paste in a serving bowl.
– Pour the soup into the bowl, stir, and garnish with cilantro leaves.
Source: Adapted from book Amazing Tastes of Thailand through Deetha
PS: Don’t forget to participate in my foodie event 😀
|
Awards
My First Award, Thank You!
Whittycute Foodie Event
Click here to see the round up!
|
