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Bayam Tumis Terasi

Ceritanya pengen tumis kangkung terasi tapi apa daya kangkungnya jauh di Rotterdam hehehe so adanya cuma ini spinazie alias bayam.

Bayam Tumis Terasi (Stir Fry Spinach with Dried Shrimp Paste)

for 2 persons

Ingredients:
– 200 gr fresh spinach leaves
– 3 garlic minced
– 1 red chili pepper, sliced
– 1/2 tsp terasi (dried shrimp paste)
– 1/2 tsp salt
– 1/2 tsp sugar
– little bit of oil

Directions:
– Heat up oil in a wok and add garlic and chili, fry until fragrant.
– Add spinach, terasi, salt and sugar stir until spinach is done.
– Serve with hot rice.

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Cumi Saus Asam Manis

This recipe is a modification from my precious post, Chicken in Sweet and Sour Sauce.

Cumi Saus Asam Manis (Squid in Sweet and Sour Sauce)

Ingredients:
– 500 gr squid, cleaned and cut
– 1 red paprika, cored seeded and cut
– 2 spring onion, cut 1 cm
– 3 garlic, sliced
– 1 chili pepper, sliced
– 2 tbs vinegar
– 2 tbs sugar
– 1 tbs tomato ketchup
– 1 tbs soy sauce
– 1/2 tsp salt
– 1 tbs cornflour dissolved in little bit of water
– little bit of oil for frying

Directions:

– Heat up oil in a wok, when it’s hot add garlic and chili pepper, stir until fragrant.
– Add red paprika, spring onion, stir until paprika is half done.
– Add squid, vinegar, sugar, tomato ketchup, soy sauce and salt.
– Stir until squid is done, add cornflour mixture.
– Serve with hot rice.

Aardappel Schotel

I got the original recipe from my host mother Vanessa and here it is the modified recipe from me.

Aardappel Schotel (Oven Baked Potato)

for 3-4 persons

Ingredients:
– 200 gr potatoes, sliced and boiled until half soft
– 1 onion, diced
– 1 green paprika, diced
– 1 red pepper, minced
– 200 gr minced beef
– 3 garlic, minced
– little bit of oil for frying
– some shredded cheese (I used Gouda Cheese)

Sauce:
– 1 egg
– 200 gr garlic flavoured cream cheese
– 1 small can (150gr) creme fraiche (cook room)
– salt
– pepper

– Mix all sauce ingredients until smooth

Directions:
– Stir fry garlic and onion in hot oil until fragrant.
– Add paprika, chili pepper, stir until they are all soft.
– Add minced beef, stir until beef is done.
– Preheat the oven to 200C
– Arrange half of the potatoes in a medium baking dish, followed by half of the minced beef mixture.
– Pour half of the sauce over it.
– Repeat the process one more time.
– Spread the shredded cheese on top.
– Bake for 20 minutes or until the top is golden brown.

Sambal Goreng Krecek

Recipe from my mother. Eat it with steaming hot white rice…you wouldn’t care about the world.

Ingredients:
– 2 potatoes cubed and fried or boiled
– 100 gr green bean cut
– 100 gr krecek (dried cow skin)
– 10 petai halves
– 6 shallots sliced
– 4 garlic sliced
– 1 red chili sliced
– 1 green chili sliced
– 2 bird’s eye chili sliced (according to your taste bud)
– 5 whole bird’s eye chili
– 1/2 tsp sugar
– 1/2 tsp salt
– 2 cm galangal bruised
– 2 salam leaves
– 200ml coconut milk
– 2 tbs oil

Directions:
– Heat the oil in a deep frying pan until hot, stir shallots, garlic, chilies, galangal and salam leaves until fragrant.
– Add potatoes, green bean, petai, salt and sugar, stir throughly.
– Add coconut milk and krecek let it until boil and the mixture a bit dried.
– Serves hot with white rice.

Autumn is Here

It’s October….I bet some of you who lives in Europe like me are already feeling down nowadays what with the colder weather or the falling leaves. But see also the bright side, you could cuddle cosily on the couch with a bowl of nice tomato soup or hot tea and a speculas cookie 🙂 This post is also for Dita HFP#4. I love her idea for creating this kind of event, it makes us practice more and be better in home food photography. This time she chosen concept as the theme. At first I was like eh…what concept??? Then I thought hmm why not autumn… so here it is.

Now let’s see what I have here. To me they are all scream autumn because they only appear in autumn. The mini pumpkin (but no you can’t eat those mini pumpkin, they are only for accessories), the falling leaves, the tomato soup with garlic bread, hot tea with speculas cookie (it’s soft cookie filled with marzipan). No recipe I can share here as the tomato soup is from a package that I got for free sample at the train station..hehehe. I just added champignon mushroom, potatoes and some black pepper and peterseli.

Also it was sort of dark already outside when I shot this picture so yeah I got the ambience that I wanted…gloomy autumn 😛

Happy autumn 🙂

Carrot Pineapple Cake

Love love this cake!!!!!! Must try this one….it’s so moist and you wouldn’t taste the carrot at all which mean is good for those who dislike carrots 😉 And what’s best is that this cake tasted even better the next day. Why is that?? According to me, after the next day the spices sit in longer so it makes the cake tastier.

Next good trait from this recipe that no mixer is needed. Just mix all the ingredients in a bowl with a whisk and voila…..

Got this recipe in Allrecipes. Definitely a keeper!!

Here is the recipe with some minor modification from me and also I followed some reviewer suggestions.

Serves 12 (Original recipes serves 24 but you could adjust that in the website). OMG I’m babbling too much!!

Ingredients:
– 1 cup all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon-
– 3/4 cup and 2 tablespoons white sugar (I used brown sugar)
– 1/2 cup vegetable oil (I used 1/4 cup oil and 1/4 cup apple sauce)
– 1-1/2 eggs (I used 2 medium eggs)
– 1/2 teaspoon vanilla extract
– 1 cup shredded carrots (I used 2 cups)
– 1/2 cup flaked coconut (I omitted this one)
– 1/2 cup chopped walnuts
– 1/2 (8 ounce) can crushed pineapple, drained

For the cream cheese frosting:
– 1/2 (8 ounce) package cream cheese
– 2 tablespoons butter, softened
– 1 cup confectioners’ sugar (I used 1/2 cup)

Directions:

– Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan (I used 24cm round baking pan)
– Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
– Pour into 9×13 inch pan. Bake at 350 degrees for about 45 minutes. Don’t panic, the center will sink a little. Allow to cool. (somehow mine didn’t sink in the centre)
– To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Falafel Burgers

After those high calories food last week I wanted to make something that is meaty yet not from meat and it has to be filling and nutritious as well. Oh well what are those for categories. Then I stumbled upon this recipe here. As I love their magazine Good Food but rarely (ok I admit only once) buy it, thank God they have the online version.

Here is the original recipe with some modification from me.

Serves 4 persons.

Ingredients:
– 400g can chickpeas , rinsed and drained
– garlic clove, chopped (I used 3 garlic as I love them so much 😉 )
– handful of flat-leaf parsley or curly parsley (didn’t use this)
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1?2 tsp harissa paste or chilli powder (I used 1 tsp)
– 2 tbsp plain flour
– 2 tbsp sunflower oil
– toasted pitta bread (I used 4 pitta bread)
– 200g tub tomato salsa , to serve
– green salad , to serve
– 1 small red onion, roughly chopped (I used normal onion)

Furthermore I added:
– 1 red chili pepper chopped
– 1/2 tsp salt (they didn’t mention salt in the ingredients but suddenly it appeared in the direction)
– 1 small tub (200ml) sour cream
– 1 tomato, chopped

Directions:
– Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour, red chili pepper and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
-Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa, tomato, sour cream and a green salad.

Happy Lebaran!!!

To celebrate Lebaran I invited some friends over today. Hesti and Ratna from Belgium were staying over the weekend so they helped me with the food…hehehe long labour until 12am at night 😉 mumpung tenaga gratis toh 😛

l to r; me, Hesti, Sarah, Oliv, Dina, Inne.

Marcel and Peter.
The table of feast. The menu was lontong cap gomeh; lontong, opor ayam, sayur lodeh, sambel goreng kentang ati. There were also sambal bajak, bubuk kedelai and krupuk for the condiment. Then for the snack; I bought sumpia ikan, butter cookies. I also made putri salju and one bowl chocolate cupcakes. For dessert I made fruit cocktail pudding with vanilla vla and Sarah dkk brought green grapes.

Putri salju recipe was from NCC. It was superb, melt in your mouth as soon as you put it in. Will translate the recipe to English as soon as I have time :s

Another one I made for accompanying coffee and tea, o ne bowl chocolate cupcakes. Very easy and fast to make yet very delicious.

Sayur Lodeh
Original recipe from my mother

Ingredients;
– 250gr long beans cut like a match stick
– 250gr labu siam (what is this in English?) sliced like a match stick
– 1 block of tofu cubed and deep fried half done
– 12pcs shallots
– 6pcs garlic
– 3 red chilies (more or less depending on personal taste buds)
– 2 bird’s eye chili (more or less depending on personal taste buds)
– 2 cm galangal bruised
– 3 pcs salam leaves
– 1 tsp salt
– 1/2 tsp dried shrimp paste
– 1/2 tsp sugar
– 2 tsp dried shrimp (ebi) fried
– 200 ml thick coconut milk
– 1 ltr water (more or less depends on how thick or thin you want the end result)
– some oil for stir frying

Directions;
– Grind shallots, garlic, chilies, salt, dried shrimp paste, sugar, dried shrimp into a paste.
– Fry spice paste until fragrant, add galangal and salam leaves.
– Add water and coconut milk, wait until it boils.
– Add long beans then after five minutes add labu siam.
– After the vegetable is soft add fried tofu.
– Stir now and then and cook until it’s all done.

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Sambel Goreng Ati (Stir Fried Chicken Liver Sambal)
Original recipe from my mother

Ingredients;
– 250 gr chicken liver cubed
– 250 gr chicken giblet cubed
– 250 gr potatoes cubed and deep fried
– handful of petai sliced into two
– 6pcs shallots sliced
– 4pcs garlic sliced
– 3 red chili sliced
– 2 bird’s eye chili sliced (more or less depending on personal tastebud)
– 2cm galangal bruised
– 3pcs salam leaves
– 200ml thick coconut milk
– some oil for stir frying

Direction;
– Stir fry shallots, garlic, chilies until fragrant.
– Add chicken liver and giblets, stir until turns color.
– Add salam leaves, galangal and coconut milk.
– Add potatoes when coconut milk is boiling.
– Lower the heat and cook until the coconut milk has reduced and dry.

Opor ayam (Chicken in White Curry)
This recipe is originally from my mother but since I had few too many instant opor spices I decided to use those to save some time (lazy-mode-on)

Ingredients;
– 1kg chicken pieces
– 400ml thick coconut milk (1 can)
– 400ml water (to thin the coconut milk as coconut milk from the can tend to be really thick)
– 12pcs shallots
– 6pcs garlic
– 2cm turmeric
– 2cm ginger
– 1 stick cinnamon
– 5 kaffir lime leaves
– 2 lemongrass
– 5 nutmeg
– 1 tsp salt
– some oil for stir frying

Direction;
– Grind until smooth shallots, garlic, turmeric, nutmeg and salt.
– Stir fry the mixed spices until fragrant in a big stewing pot.
– Add pieces of chicken, stir until the chicken turns color.
– Add water and coconut milk, stir throughly.
– Bruised ginger and lemongrass add them to the pot along with kaffir lime leaves.
– Lower the heat and stew for an hour until the curry has thickened a bit.

My plate 🙂 Btw the lontong I made with instant lontong in a plastic bag, pop them to boiling water for 2-3 hours, drain and they are done.

Fruit Cocktail Pudding with Vanilla Vla

Ingredients;
– 1 sachet agar-agar powder (10gr)
– 1 can cocktail fruit
– 1 can mandarine orange
– 750 ml milk
– 60gr sugar

Direction;
– Put agar-agar powder, milk, sugar and syrup water from the canned fruit in a pan.
– Cook it in low heat while keep stirring it until it boils.
– Turn off the heat and pour it in the pudding mold which has been soaked in cold water for some time (This so later it would be easy for you to take the pudding off the mold)
– Leave it cool in room temperature and when it cools down transfer it to the fridge until ready to be eaten.

as for the vanilla vla, I bought instan vanilla vla in a package as here Dutch people love to eat them for dessert. But as they are a bit too thick for pudding I thinned them with a little bit of milk (Thanks to Hesti for the brilliant idea)

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

Archives

Bayam Tumis Terasi

Cumi Saus Asam Manis

Aardappel Schotel

Sambal Goreng Krecek

Autumn is Here

Carrot Pineapple Cake

Falafel Burgers

Happy Lebaran!!!

Nasi Ayam Bali

Tahu Tek Surabaya

Awards

Whittycute Foodie Event