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This is real easy Indian dish, the original calls for chicken but I didn’t have it so what the heck, I substitute it with fish.
For 3-4 persons
Ingredients:
– 250gr white fish fillet
– A handful of green peas
– 3 tbs oil
– 1 small onion chopped
– 1 stick cinnamon
– 1/2 tsp ground cardamom
– 1 tsp fennel seed
– 2 cm ginger very finely chopped
– Pinch of cloves
– 2 garlic crushed
– 1 tsp turmeric
– 1 tsp ground coriander
– 1 tsp ground cumin
– 1 tsp chili powder
– 1 tomato chopped
– Hot water
– A handful of coriander leaves chopped
– Plain yoghurt (optiononal)
– Mango chutney (optional)
Directions:
– Heat the oil in a large heavy pan, add the chopped onion and stir for a minute with the heat on high. Turn the heat to low, add the cinnamon, cardamom, cloves, cumin, and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes on low, stirring occasionally. Then add the turmeric, ground coriander and chilli powder and fry gently for a minute. Add enough hot water to make a sauce. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.
– Add fish and chopped tomato to the sauce and simmer gently for 10 minutes until the fish is cooked, stirring from time to time.
– Sprinkle with the coriander leaves and serve with plain rice, plain yoghurt and mango chutney.
Source: Adapted from BBC GoodFood
I made this tongseng to accompany the sate kambing that I made yesterday. I never made it before and my mother never made it as well. So it was up to Mr. Google to find me an easy recipe.
For 5-6 persons
Ingredients:
– 500gr mutton
– Some oil for frying
– 400gr (1 can) coconut milk
– 250gr cabbage shredded
– 1 tomato sliced
– 10 bird’s eye chili
– 2 tbs kecap manis (Indonesian sweet soy sauce)
– 2 salam leaves
– 2 lemongrass bruised
– 1 tbs tamarind water
– 1 tsp salt
Spice Mix (grind them with pestle and mortar or food processor)
– 8 shallots
– 3 garlic
– 5 red chili
– 5 candlenuts
– 1 tsp pepper
– 1 cm turmeric
– 1 tsp coriander
– 1 cm ginger
– 1 cm young galangal
Directions:
– Heat up oil in a pan, add spice mix, fry spice mix until fragrant.
– Add salam leaves, lemongrass, coconut milk.
– Cook until meat is done and coconut milk has thicken.
– Add cabbage, tomato, salt, kecap manis, tamarind water, continue cooking until all ingredients is cooked through.
Source: Adapted from Tabloid Nova
I was drooling over sate kambing pictures at Deetha’s blog, and was constantly thinking about it and that was also because we were talking about it nonstop at the YM. I have to say I was close to dream about it at night! Which mean I have to make it, otherwise I go crazy.
I smsed my mother asking for the recipe as there was no recipe at Deetha. My mother gave me the usual sate kambing recipe and also another recipe which she says was Maduranese from my father. The difference between the usual recipe and Maduranese recipe was that you just need to add little bit of petis (shrimp paste) in the spice mix. The verdict was that the petis gave a different tang of taste on the spice but I still also like the usual spice mix.
Ingredients:
– 500gr mutton cubed
– 3 garlic mashed
– Kecap manis (Indonesian sweet soy sauce)
– Kecap asin (soy sauce)
– Petis (optional)
Directions:
– Mix all ingredients in a bowl and marinade for couple of hours.
– Arrange the meat in a sate skewer (3 meats in one skewer).
– Grill sate until done.
Sambal Kecap
– 3 shallots, diced
– Kecap manis (Indonesian sweet soy sauce)
– Kecap asin (soy sauce)
– Juice of 1 lime
– 3 bird’s eye chili chopped (less or more according to your taste buds)
– Petis (optional)
Directions:
– Mix all ingredients in a bowl
I serve my sate kambing with sambal kecap, lontong (wrapped rice) and tongseng kambing.
Source: My mother
Easy Tex-mex dish….you can fill it with anything you like 🙂
For 2 persons
Ingredients
– 1 box pre made taco shells
– 200gr beef mince
– 1 small can of kidney bean
– 1 small onion chopped
– 1 tomato chopped
– 1 handful salad green
– Sour cream
– Salsa sauce
For the spice mix:
– 1/2 teaspoon chili powder
– 1/8 teaspoon garlic powder
– 1/8 teaspoon crushed red pepper flakes
– 1/8 teaspoon paprika
– 1/4 teaspoon ground cumin
– 1/4 teaspoon sea salt
– 1/4 teaspoon black pepper
Directions:
– Heat up some oil, when it’s hot add beef mince.
– Add spice mix and kidney beans.
– Cook until beef is done.
– Warm up taco shell in a microwave or according to the package
– Assemble the taco with the rest of the ingredients.
Spice mix source adapted from: www.allrecipes.com
Today’s menu is Tahu Campur Surabaya…but forgive me my friends…my eyes are really tired..so recipe tomorrow??? 😉
Forgive me, almost a week and still no recipe (lazy…I know). Now I got no more excuse….here it is. This recipe is from my father. He originally comes from Surabaya and of course is crazy about Surabayan food 🙂
Serve 4-5 persons
Ingredients:
– 1 block of tofu, cut and fried
– 500gr beef brisket, cut
– 1 head of lettuce, shredded
– 200gr bean sprouts, blanched
– 200gr egg noodle (mie basah), boiled
For lento (cassava fritters)
– 300gr grated cassava, squeze the water out from the grated cassava
Spices for the lento:
– 2 garlic
– 1/2 tsp cumin
– 3 lime leaves
– salt
– Grind the spice in mortar and pestle.
– Mix the spice paste with cassava and form a little oval shape.
– Steam for 10 minutes.
– Fry in hot oil until golden brown.
For the sambal petis:
– 5 garlic sliced and fried
– 5 chilies or according to taste
– Shrimp paste (petis) according to taste
– Kecap manis (Indonesian sweet soy sauce)
For the spice paste:
– 6 shallots
– 4 garlic
– 1 cm turmeric, grilled
– 1 tsp coriander
– 1 tsp cumin, toasted
– 1/2 pepper
– 1/2 tsp salt
– 2 lemongrass, bruised
– 1cm ginger, bruised
– 1 tbs shrimp paste (petis)
– Grind all ingredients except lemongrass and ginger into a paste.
– Fry a litle bit oil in a pan and fry spice mix, ginger and lemongrass until fragrant.
– Meanwhile boil beef with 1.5 ltr of water.
– Add fried spice mix into the broth.
– Continue cooking until beef is tender.
– Adjust the salt and pepper according to your taste buds.
How to serve:
– In a plate grind 4 pieces of fried garlic, petis, kecap manis and chili (according to your taste buds) until smooth.
– Add noodle, tofu, bean sprouts, beef and the broth.
– Add the lettuce and the lento.
Source: My father
I’m really bad at remembering recipe, eventhough my mother has given me recipes, I always managed to lose the recipe and totally forgot about it. So I had to ask my mother again 😀
Back to the food, at first I wanted to make real Semur Ayam but knowing me, I didn’t want to buy new stuff if I still had some other stuff still in the fridge. So here it is my own version of semur.
Ingredients:
– 250gr beef
– Yellow paprika, sliced
– Champignon mushroom, sliced
– Onion, sliced
– 4 shallots, sliced
– 3 garlic, sliced
– 1 bird’s eye chili, sliced
– 6 tbs kecap manis (sweet soy sauce)
– 1 tsp nutmeg
– 1/2 tsp cinnamon
– pinch of clove
– 1/2 tsp salt
– 1/2 tsp pepper
– 300ml water
– some oil for stir frying
Directions:
– Heat up oil in a hot wok, add garlic, shallots and chilli, fry until fragrant.
– Add onion and beef, stir until beef turns color.
– Add the rest of ingredients.
– Continue cooking in low fire for 15-20 minutes until the water has evaporated little bit.
Source: My mother with some modification by me
 Finally I got the chance to participate in Masbar event. It’s a monthly foodie blogger event which is organized by Ayin, Deetha and Shinta. There would be monthly theme that we could all try out and then the result should be up and about in your blog last Thursday every month, no time deadline. Eventhough the theme has been picked by them but it doesn’t mean you can’t improvise, you could use whatever recipe you like as long it represent the theme. Easy right?
For this month we have got Pepes Ayam as theme. In English it’s a bit tricky to translate…hmm let’s see, how about “Steamed Chicken in Banana Leaves”. There are hundreds version of Pepes Ayam in Indonesia but because I used to live in Bali all of my life I chose to make Tum Ayam. Tum Ayam is indeed Balinese version of Pepes Ayam.
Since the spices used in making Tum Ayam were a lot, the taste was so rich of flavor, very Balinese indeed. The best way to eat it is when it’s just came out of the steamer, open the banana leaves, and some juice will burst out and never, I repeat never spill or throw that juice away because that is just the second best part after the chicken itself. Scoop some rice on the banana leaves and let the rice absorbs the juice. Eat with your hand…hmmmm…..can’t describe that with words….
PS: It is also nice to eat with Jukut Urap atawa nama lainnya Urap Sayur ala Bali
So enjoy the recipe and the picture everyone 🙂
Makes 20/serves 5-6 (Mine yield 10)
Ingredients:
– 1 shallot thinly sliced, deep fried until crispy
– 1 garlic clove thinly sliced, deep fried until crispy
– 2.5 tbs thick coconut milk
– 500 gr minced chicken (I used chicken pieces)
– salt
– 20 salam leaves (I used 10)
– 3 tbs vegetable oil
For the spice paste:
– 1/2 tsp roasted shrimp paste
– 1/2 tsp black peppercorn
– 2 shallots
– 3 garlic
– 1 long red chili
– 3 bird’s eye chillies
– 1.5 cm ginger
– 1.5 cm lesser galangal
– 1.5 cm turmeric
– 1 cm galangal
banana leaves washed and patted dry (I put my banana leaves couple of seconds on the fire to make them firmer and easier to be used)
bamboo strips or toothpicks
Directions:
– To make the spice paste, use a pestle and mortar (I used food processor) to pound all the spice paste ingredients into a paste.
– Heat oil in a wok add the spice paste and stir fry for about 3 minutes. Add the coconut milk and boil until all liquid has almost completely evaporated. Remove the wok from the heat and set aside.
– Mix the chicken with the spice paste, fried shallot, garlic and a little salt. Divide into 20 portions (mine was 10)
– Cut 20 pieces (mine was 10) pieces of banana leaves. Place 1 salam leave in a bottom of the leaf and top with the chicken mixture. Fold both sides of the leaf over the filling. Fold the open ends over and secure with a bamboo strips or toothpicks. Trim the empty ends at an angle to form a point at either end of the parcel.
– Put the parcels into a steamer, ensuring they rest above the water. Steam until cooked through about 25 minutes. Serve with white rice and jukut urap.
Source: The Bali Cookbook by Lonny Gerungan
This dish is a Balinese version of urap, urap itself is an Indonesian food consist of mixed vegetable with spices and coconut dressing. Now you can call this dish a sort of salad. It is really nice to accompany Tum Ayam which I would post tomorrow 🙂
What makes it different with urap from other part of Indonesia? I don’t know that much of urap myself but from my parents background (Javanese), when they make urap they always steam the dressing meaning the spices mixture and the coconut but in Bali, they always grill the coconut.
Now see the picture and maybe try the recipe, and you can see for yourself 😉
Serves 4-6
Ingredients:
– 100 gr bean sprouts, blanched
– 100 gr yard-long beans, cut and blanched
– 100 gr spinach, cut and blanched
– Flesh from one fresh coconut
– 1 cm fresh lesser galangal, finely chopped
– 1 tsp black peppercorn
– salt
– 2 kaffir lime leaves, very finely chopped
– 150 gr sambal mbe (see below)
– 1 tsp granulated sugar
– juice of 2 leprous limes (if unavailable, use kaffir limes)
Directions:
– Remove the dark skin from the coconut, toast the flesh over hot coals or under the grill until light brown, then grate it coarsely.
– Use a pestle and mortar to pound the lesser galangal with the peppercorns into a fine paste, then season with salt.
– Put the blanched vegetables into a serving dish and stir in the lime leaves, sambal mbe, sugar, lime juice, salt, coconut and spice paste.
Sambal Mbe
Ingredients:
– 1/2 tsp roasted dried shrimp
– salt
– 12-15 tbs coconut oil (I used vegetable oil since it was difficult to find coconut oil)
– 150 gr shallots, finely sliced
– 25 gr garlic, finely sliced
– 8 bird’s eye chillies sliced
– Juice of 2 leprous limes (if unavailable use kaffir limes)
Directions:
– Use a pestle and mortar to pound the shrimp paste and a little salt to a paste.
– Heat the coconut oil (I used vegetable oil) in a wok and deep fry the shallots and garlic separately until golden and crisp. Using a slotted spoon, transfer them to kitchen paper and leave to drain.
– Pour all but 2 tbs or the oil out of the wok, add the chillies and stir fry for about 2 minutes.
– Remove the wok from the heat and stir in the shallots, garlic, shrimp paste mixture and lime juice.
Source: The Bali Cookbook by Lonny Gerungan
It’s snowing outside, so what is better than snuggling in the couch under the blanket with a cup of tea and pisang goreng. Here is my mother version of pisang goreng with egg in the batter. It makes the batter crispier which I really like.
For 2-3 persons
Ingredients:
– 1 ripe pisang tanduk cut as you like
– oil for deep frying
For the batter:
– 1/2 cup self rising flour (if you don’t have it mix normal flour with a pinch of baking powder)
– 1/8 cup maizena
– 1 egg
– 1 sachet vanilla sugar (if you don’t have it use a pinch of vanilla powder)
– 1 tbs caster sugar (if you use vanilla powder add 2 tbs caster sugar)
– pinch salt
– 1/2 cup water
Directions:
– Mix all the batter ingredients in a bowl until smooth.
– Add banana and stir gently until the batter covers the banana nicely.
– Heat up oil in a pan, fry banana until golden brown.
Source: My mother
Actually I have made this 2 weeks ago but last week the mascot of this blog aka Whitty the cat dropped the external disk and the poor thing broke. Ah well maybe it’s Whit’s age, he is so restless thesedays, running here and there, bullying the other cat Romy. So back to my lumpia, I have taken the pictures but haven’t back it up to my Apple Mac, so there I lost the whole set. But nevertheless I don’t mind making this again because they tasted really good.
Deeth, here is your lumpia 🙂
Mine yield 10 pieces of lumpia 😀
Ingredients:
– Ready made lumpia skin
– White egg to fold the lumpia later (I only used water)
– Oil for deep frying
Filling:
– 350 gr bamboo shoots finely sliced (I used 1 can of 225gr)
– 150 gr minced shrimp or chicken (I used minced beef)
– 30 gr dried shrimp
– 5 garlic mashed
– 2 spring onion finely sliced
– 2 tbs sweet soy sauce
– 1 tbs oyster sauce
– 1 egg lightly beaten
– Salt and pepper
– 150 ml shrimp or chicken broth
– Little bit of oil for frying (me)
Directions for the filling:
– Fry garlic until it’s fragrant.
– Add shrimp (me: beef) and dried shrimp, stir until they turns color.
– Add bamboo shoots and spring onion, stir until they are done.
– Add beaten egg and continue stirring.
– Add sweet soy sauce, oyster sauce, salt and pepper stir throughly.
– Add broth, cook until spices and broth has evaporated and done.
Directions for the lumpia:
– Take one piece of lumpia skin, fill with the filling.
– Fold the lumpia skin as you would fold an envelope, closed the lumpia with white egg (me: water)
– Deep fry lumpia in hot oil until golden brown.
– Serve with the sauce (I didn’t make Deetha’s sauce as here you can easily buy lumpia sauce in a bottle 😉 )
Source: Deetha’s Blog
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