Friday, August 29, 2008
Ayam Bumbu Rujak (Mixed Spicy Chicken)
Two words : Delicious and Spicy...
Ingredients:
* 3½ lb. young chicken, cut into frying pieces
* ¼ cup sliced shallots
* 3 cloves garlic, sliced
* 2 tsp. crushed dried red hot chili
* 5 candlenut, crushed
* 1/8 tsp. turmeric
* 1 tsp. salt
* 1 tsp. sugar
* 2 cups coconut milk
* 1 Tbs. Vegetable oil
* 1 thick slice ginger
* 1 stalk lemon grass
Instructions:
1. Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.
2. Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.
3. Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.
4. It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.
Makes 4-6 servings.
Content source:
http://www.melroseflowers.com
Thursday, August 28, 2008
Sop Rawon (East Java Traditional Beef Soup)
Ingredients :
600g Beef rump
30g Turmeric roots
20g Ginger roots
50g Garlic
100g Shallot
50g Candlenut
20g Red chili
5g Kaffir lime leafs
30g Lemon grass
200g Black Nut (Kluwek), cleaned and soft
10g Coriander Powder
2g Bay leaf (Salam)
20g Galangal
3g Cumin
Salt
White Pepper Powder
White Sugar
Vegetables oil
Clean the beef rump and cut into cubes.
Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek) until smooth.
Heat pan and put all blended ingredients and saute until cooked and smell good.
Add beef rump cubes and water to make the stock.
Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is tender.
Season with coriander powder, cumin, salt and sugar according to taste.
Notes : This original recipe is from Surabaya, Indonesia. It is served as a main course or soup in Indonesia together with salty egg and small beans sprout and shrimp crackers.
Wednesday, August 27, 2008
Ayam Goreng Kalasan (Kalasan Fried Chicken)
The taste of Kalasan Fried Chicken is simply hard to explain...
It's salty but sweet with unique aroma...
It's one of my favorites...
Especially when served with hot chili sauce combined with sweet ketchup...
Ingredients :
- 4 pcs Big Red Chili (omit the seeds)
- 100 cc of coconut water
- 1 pc Tomato (Cut into 4 pcs)
- 2 pcs Shallots (1 pc cut into 2 pcs)
- 3 pcs of Salam leaves or bay leaves as a substitute
- 1 pc of Galangal (bruised)
- 1 pc of Brown Sugar
- 1 chicken (cut into smaller pieces)
Directions :
1. Simmer chicken with coconut water, salt and all the ingredients until the water has almost
evaporated and the chicken is tender.
2. Drain and allow to cool.
3. Set aside the red chili, tomato and red onion from the chicken to make the chili sauce.
4. Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy.
5. The chicken is ready to be served with the chili sauce
Tuesday, August 26, 2008
Ayam Panggang Bumbu Kuning (Yellow Spice Grilled Chicken)
Ingredients:
* 1 whole chicken, cut up into 2-4 pieces
* 500 cc thick coconut milk
* 1 stalk lemongrass, bruised
* 3 kaffir lime leaves
* 2 cloves
* 2 cardamom, bruised
* 1 Tbs. tamarind juice
* 3 Tbs. vegetable oil
Spice Paste Ingredients:
* 3 cloves garlic
* 8 small shallots
* 5 candlenuts, dryly fried
* 3 tsp. coriander seeds
* 1 tsp. pepper
* ¼ tsp. aniseeds
* ½ tsp. cumin seeds
* ½ tsp. nutmeg
* ¼ Tbs. galangal
* 2 tsp. ginger
* 2 tsp. ground turmeric
* 1 Tbs. salt
Instructions:
* Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
* Add the chicken pieces and stir well until the chicken is half done.
* Pour in the coconut milk and tamarind juice.
* Cook it until the chicken is almost done and the sauce is thickened, remove.
* On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
* Ready to serve.
* Makes 3-4 servings.
Monday, August 25, 2008
JENGKOL RED CHILI SAUCE
INGREDIENTS:
½ kg jengkol (pick the young one which has green fruit)
3 tbsp kaffir lime juice
250 g red hot chilies, cut into vertically, discard seeds
5 cloves garlic, sliced
10 shallots, sliced
HOW TO MAKE:
1. Place water into a saucepan, boil jengkol until tender. Drain and let it cool. After jengkol is cool, unskinned and crushed. Set aside.
2. Crush red hot chilies, garlic and shallots, set aside.
3. Heat the oil in a wok, fry jengkol for 3 minutes until golden brown. Remove, drain and set aside.
4. Place the crushed chilies, garlic and shallots in a wok with the oil from frying, and stir well until fragrance. Add salt, sugar, and kaffir lime juice, stir and mix.
5. Add jengkol in a wok, mix them together until fragrance and glistens. Remove and place in a plate dish. Ready to serve.
Sunday, August 24, 2008
Chicken Mushroom Noodles or Mie Ayam Jamur
Chicken Mushroom Noodles or Mie Ayam Jamur are another type of how to cook the noodles. This recipe is influenced by Chinese cuisine because it's using some Chinese sauces. However, this can be an alternative if you want to make something with noodles.
Category : Noodles
Difficulty : Easy
Preparing time : 30 – 45 minutes
Ingredients
- 250 grams dried egg noodles, cooked and set aside
- 2 chicken thigh fillet, cut into small piece
- 2 tablespoons oyster sauce
- 3 tablespoons sweet soy sauce
- 1 tablespoon fish sauce
- 150 gram champignon
- 1 stalk spring onion
- 3 cloves of garlic
- a pinch of sugar
- 2 tablespoons oil
Garlic Oil
- 50 ml oil
- 4 cloves of garlic, finely chopped
- 1 tablespoon soy sauce (kecap asin)
- sesame oil
Directions
1. Heat the oil, and fry the chicken meat half-cook. Set aside.
2. Sauté the garlic until it's fragrant, add the champignon and the chicken. Continue cooking. Then add sweet soy sauce (kecap manis), oyster sauce, fish sauce and sugar. Stir them well. Add a little water if it's necessary. Cook until its thickening.
3. Make the garlic oil : heat the oil, then add the garlic and fry it until slightly brown. Don't over burn it! Then add the soy sauce (kecap asin) and sesame oil.
4. Set a plate with 1 tablespoon of garlic oil, 1 teaspoon sesame oil, salt and pepper. Add 3 tablespoons of pangsit kuah. Put the cooked noodle into a plate and mix thoroughly. You can add vegetable like cooked Choy Sum if you like. Give 3 tablespoons of chicken mushroom, garnish with spring onion and fried shallot.
Saturday, August 23, 2008
Besengek Daging
Spicy Beef dish cooked in coconut milk.
Use a lean, whole cut of beef like "topside" or "silverside".
Ingredients:
500 gr Beef.
1 onion.
1 teaspoon trassi.
1 red chilli pepper.
½ teaspoon black pepper.
1 teaspoon coriander (ground).
½ teaspoon turmeric.
30 ml tamarind water.
250 ml beef stock.
500 ml coconut milk.
2 teaspoons sugar.
salt to taste.
oil for frying.
Preparation:
Place the beef in enough water to cover the joint and boil until tender (about 1 hour). Remove from stock and slice after cooling. Chop the onions and fry with the trassi in the oil until soft. Add chilli, pepper, coriander, turmeric, tamarind, sugar and salt. saute for a further ½ minute then add the beef and stock. Cover pan and simmer for a further 5 minutes. Uncover pan and add the coconut milk. Continue cooking until the sauce thickens.
Can be served on its own with rice or as part of a "rijsttafel".
Friday, August 22, 2008
Tumis Tahu Sayur
Tumis Tahu Sayur
Ingredients :
- 2 eetlepels shredded onion
- 2 shredded teentjes garlic
- 2 eetlepels of ketjap
- 150 gr. tahu
- 75 gr. tauge
- 75 gr. peultjes
- couple of brushwood selderie
- bit leek
- oil
Directions :
Dry the tahu with kitchen paper and cut it in cubes of 1 cm.
Barge them slightly brown in, approx.
5 minus clears oil on high fire.
Obtain them from the pan. By the leek and selderie.
Fruit onion, garlic and leek 2 minutes in a beetje oil.
A cup does water the tahu and the peultjes.
It lets cook 5 minutes softly.
Joint then selderie, tauge, ketjap and salts to taste and cook once more 2 minutes.
Let cool down the Court and at least a half hour to stand.
Thursday, August 21, 2008
Karedok (Sundanese Salad)
Vegetables
* 100 g cucumber,
* 100 g bean sprouts
* 3 cabbage leaves
* 100 g string beans
* 25 g basil leaves
Sauce
* 2 red chilies
* 1 cloves garlic
* 5 small chilies
* 1/2 tsp kencur
* 200 g peanuts, roast
* 1 tbs tamarind juice
* 1 tbs palm sugar (or brown sugar)
* 1 tsp salt
* 1/2 tsp shrimp paste
* 1-2 tbs vinegar
* 150 cc hot water
Garnish
* fried emping chips
Directions:
1 Parboil beansprouts and string beans.
2 Slice cucumber, cut string beans into 3cm pieces, and chop cabbage leaves into
pieces.
3 Grind red chilies, garlic, small chilies, kencur, peanuts, palm sugar, salt shrimp
paste and vinegar in a blender.
4 Add tamarind juice and hot water into 3 and mix until smooth.
5 Mix all the vegetables and 4. Serves with fried emping on top.
taken from http://www.ne.jp/asahi/miho/selamatmakan/recipe/karedokEng.html
Wednesday, August 20, 2008
Chicken Fried Noodle
There are many ways to make fried noodle or mie goreng. If you wish, you can add various vegetables or meat as well. In Indonesia, you could easily find this meal in restaurant or in food stalls along the street. How to make it also various. Certain regions have their own way to cook it. This recipe is basic way to make fried noodle.
Category : Noodle
Difficulty : Easy
Preparing time : 15 - 20 minutes
Ingredients
- 250 gram dried egg noodles, cooked and set aside
- 1 chicken fillet, chopped into small pieces
- 1/2 onion, peeled and chopped
- 3 cloves of garlic, crushed
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon oyster sauce (optional)
- salt and pepper to taste
- 2 eggs, lightly beaten
- 2 carrots, peeled, halved lengthways, sliced diagonally
- white china cabbage, shredded
- fried shallots to garnish
Directions
1. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain.
2. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Make the scramble egg. Set aside.
3. Heat the remaining oil in the wok over a medium-high heat. Add garlics and onion, fry until fragrant. Then add carrots and cabbage and stir-fry for 1-2 minutes or until just tender. Add the noodle, sweet soy sauce, oyster sauce, salt and pepper and stir-fry for 5 minutes. Then add the egg. Stir together.
4. Serve fried noodle with the fried shallots, fresh cucumber and tomatoes.
Note : If you want to make it spicy, you can add chilli sauce
Tuesday, August 19, 2008
Kari Kambing
Bahan:
1 kg daging kambing
300 ml santan kental
1000 ml santan cair
Bumbu halus:
3 siung bawang putih
7 siung bawang merah
3 cm jahe
3 cm kunyit
5 butir kemiri, sangrai
7 buahcabe merah
5 cmlengkuas
1 sdt jinten
1/2 sdt merica
garam
Bumbu kasar:
kapulaga 3 butir
bunga lawang 1 buah
cengkeh 5 buah
asam kandis 2 buah
sereh, memarkan 1 batang
daun jeruk purut 2 lembar
daun salam 3 lembar
adas 1 batang
kayumanis 1 batang
Cara membuatnya:
Daging kambing dipotong-potong menurut selera.
Panaskan 2 sdm minyak dalam panci dan oseng bumbu
halus hingga harum dan tambahkan santan cair, masak
hingga mendidih
Masukkan daging kambing dan bumbu kasar. Masak dengan
api sedang hingga kuah tinggal setengahnya.
Masukkan santan kental dan aduk sekali-kali hingga
daging empuk.
Sajikan dengan roti jala.
Ulukuteuk
Bahan:
* 300 gr oncom
* 100 gr leunca
* 3 tangkai kemangi, petiki daunnya
* 10 bh bawang merah, iris tipis
* 4 siung bawang putih, iris tipis
* 5 bh cabai hijau, iris tipis serong
* 5 bh cabai merah, iris tipis serong
* 10 bh cabai rawit utuh
* 3 sdm minyak untuk menumis
* 2 lbr daun salam
* 1 cm lengkuas
* 2 bh tomat hijau, potong-potong
* 1 sdt garam
* 150 ml air
Cara membuat:
* Bersihkan leunca, lepaskan dari tangkainya.
* Potong oncom ukuran 1 x 2 cm. Sisihkan.
* Panaskan minyak goreng, tumis bawang merah dan bawang putih hingga harum.
* Masukkan cabai merah, cabai hijau, daun salam, dan lengkuas.
* Aduk hingga rata, tambahkan oncom dan tomat hijau.
* Tuangi air dan garam, masak hingga matang.
* Terakhir, masukkan leunca dan daun kemangi.
* Aduk, masak hingga layu, angkat.
Untuk 4 porsi
Thursday, August 14, 2008
Soto Padang
Bahan:
500 gram daging sapi
2500 ml air
6 lembar daun jeruk purut
3 lembar daun salam
1 lembar daun kunyit
3 cm jahe, memarkan
3 batang serai, memarkan
(Semua bahan diatas direbus)
Minyak goreng secukupnya
2 sendok makan bawang merah putih halus
2 sendok teh kunyit halus
1 sendok teh cabai merah halus
Garam, merica secukupnya
Cuka secukupnya
Pelengkap:
100 gram soun, rendam, rebus
12 buah perkedel
5 sendok makan daun bawang, seledri irisan
5 sendok makan bawang goreng
Kerupuk merah
Sambal:
2 sendok makan minyak
4 butir bawang merah
Cabai rawit sesuai selera
1 buah tomat
Garam secukupnya
(Semua bahan dihaluskan lalu ditumis)
Cara membuat:
1. Rebus daging dengan semua bahan sampai empuk. Pisahkan daging dan airnya.
2. Iris tipis daging. Goreng kering. Angkat. Sisihkan.
3. Panaskan 2 sendok makan minyak. Tumis bawang, kunyit, cabai sampai harum. Masukkan ke dalam air daging.
4. Beri garam, merica, cuka.
Cara menyajikan:
1. Mangkuk isi dengan soun, perkedel.
2. Tuang kuah. Tabur bawang goreng, daun bawang, seledri irisan.
3. Tabur daging goreng, kerupuk.
4. Lengkapi dengan sambal.
Wednesday, August 13, 2008
Soto Pekalongan
Ukuran porsi: 5 orang
Bahan-bahan.
Soto :
* 1 kilogram daging sapi sandung lamur
* 1500 cc air
* 1/2 sendok teh pala bubuk
* 2 lembar daun salam
* 50 gram taoco
* 1 cm lengkuas, memarkan
* 8 siung bawang merah
* 3 siung bawang putih
* 5 buah cabai merah, buang bijinya
* 1/2 sendok teh merica bubuk
* 1 sendok teh garam
* 100 gram soun/bakmi kering
* 10 batang daun kucai, potong 1 cm
* 3 sendok makan bawang merah goreng
* 5 buah ketupat
Sambal rawit :
* 20 buah cabai rawit
* 1 sendok teh garam
* 1 sendok teh cuka
* 100 cc air matang
Cara membuat :
Soto: didihkan air, lalu masukkan daging sapi, daun salam, lengkuas, dan pala bubuk, rebus hingga daging lunak. Angkat daging, potong berbentuk dadu, lalu masukkan kembali dalam kuah kaldu, tambahkan air secukupnya.
Haluskan bawang merah, bawang putih, cabai merah, merica bubuk, dan garam, lalu tumis sampai harum.
Tuesday, August 12, 2008
Ayam Bakar Bumbu Kuning
Bahan:
1 ekor ayam negeri/buras, potong 4 bagian
1 sdm air jeruk nipis
500 ml air kelapa
500 ml air
2 lembar daun salam
2 lembar daun jeruk purut
1 batang serai, ambil bagian yang putih, memarkan
Haluskan:
5 siung bawang putih
2 butir bawang merah
2 butir kemiri, sangrai
1 cm kunyit
1 cm jahe
1/2 sdt merica butiran
1/2 sdt ketumbar, sangrai
1/2 sdt terasi goreng
1 sdt garam
Cara membuat:
# Lumuri potongan ayam dengan air jeruk nipis hingga rata. Diamkan selama 30 menit.
# Didihkan air, air kelapa, daun salam, daun jeruk, serai, dan bumbu halus.
# Masukkan potongan ayam. Masak hingga daging ayam lunak. Jika memakai ayam buras tambahkan air panas secukupnya hingga ayam lunak.
# Setelah air habis, angkat ayam.
# Siapkan panggangan, olesi minyak sayur. Bakar potongan ayam sambil balik-balik dan olesi bumbu hingga kulitnya kering dan aromanya harum. Angkat.
# Sajikan hangat dengan lalap sayuran dan sambal.
Untuk 6 orang
Monday, August 11, 2008
Ayam Goreng Ala Padang
1 ekor ayam buras, potong 4 bagian
1 liter air kelapa
1 lembar daun salam
minyak goreng
Bumbu, haluskan:
4 siung bawang putih
2 butir kemiri
1/2 sdt merica butiran
1/2 sdt ketumbar butiran
1 sdt garam
1 sdt gula pasir
Cara membuat:
# Rebus ikan bersama bumbu halus, air kelapa, dan daun salam hingga ayam lunak. Jika ayam belum lunak, tambahkan air panas.
# Tiriskan ayam, goreng hingga kering.
# Angkat, tiriskan.
Untuk 4 orang
Sunday, August 10, 2008
Ayam Bakar Padang
Bahan:
* 1 ekor Ayam kampung dipotong empat bagian
* 1 batang Kayu manis
* 3 biji Cengkih
* 5 lembar Daun jeruk
* 1/2 lembar Daun kunyit
* 2 batang Sereh
* 3 sdm Minyak goreng
* 500 ml Santan sedang kentalnya
* 100 ml Santan kental
Bumbu yang dihaluskan :
* 4 buah Cabe merah
* 3 siung Bawang putih
* 4 buah Bawang merah
* 1/2 sdm Ketumbar
* 1/2 sdt Adas manis
* 1/2 sdt Jintan
* 1/2 sdt Lada
* 2 cm Jahe
* 2 cm Lengkuas
* 3 cm Kunyit
* 3 biji Kemiri
Cara membuat :
* Tumis bumbu yang dihaluskan dengan minyak goreng beserta kayu manis, cengkeh, daun jeruk, daun kunyit dan daun sereh hingga harum dan matang.
* Masukkan ayam, tumis dengan bumbu hingga ayam setengah matang.
* Tambahkan santan encer, kecilkan api, masak hingga kuah tinggal sedikit.
* Tambahkan santan kental masak kembali hingga kuah mulai mengering, angkat dinginkan.
* Setelah dingin lumuri seluruh permukaan ayam dengan sisa kuah yang mengering kemudian bakar hingga agak kekuningan.
* Hidangkan.
author : Rudy Choiruddin
Saturday, August 9, 2008
Ayam Kecap Jeruk Limau
Bahan:
* 1 ekor Ayam potong 12 bagian, digoreng
* 2 sdm Kecap asin
* 2 sdm Saus Inggris
* 2 sdm Ang ciu (arak cina)
* 10 buah Hioko dibelah dua bagian
* 7 sdm Kecap manis
* 3 buah Jeruk limau dibelah dua bagian
* 3 sdm Mentega
* 1/2 sdt Lada bubuk
* 1/2 buah Bawang bombai dirajang
* 4 siung Bawang putih dicincang
* Garam secukupnya
Cara membuat :
* Tumis bawang putih dan bawang bombai dengan mentega hingga harum
* Campur jadi satu kecap asin, saos inggris dengan ang ciu
* Tuangkan kedalam tumisan bawang, masukkan juga kecap asin, hioko, ayam, air jeruk limau, kulit jeruk limau dan lada, tumis hingga ayam tertutup dengan bumbu, angkat .
* Sajikan.
author : Rudy Choiruddin
Friday, August 8, 2008
Ayam Goreng Terasi
Bahan :
* 8 buah paha bawah ayam
* 1 lembar daun pandan
* 1 sdm kecap ikan
* 200 ml air
* 250 ml minyak goreng untuk menggoreng
Bumbu yang dihaluskan :
* 3 siung bawang putih
* 1/2 sdt terasi yang baru digoreng
* 2 cm kunyit
* 2 cm jahe
* 1 sdm ketumbar bulat disangan
* 2 mata asam jawa
* 1 sdt garam
* 2 sdt gula merah disisir
Cara Membuat :
* Rebus air hingga mendidih, masukkan bumbu yang dihaluskan, daun pandan dan kecap ikan.
* Kemudian masukkan ayam, kecilkan api, ungkep hingga kuah tinggal sedikit sambil sekali-sekali dibalik-balik.
* Dinginkan ayam.
* Panaskan minyak goreng lalu goreng ayam hingga agak kering.
TIP masakan : Sewaktu mengungkep ayam, api harus benar-benar kecil agar bumbu menyerap dan daging tidak hancur. Tunggu ayam sampai dingin, baru digoreng agar ayam tidak hancur
author : Rudy Choiruddin
Wednesday, August 6, 2008
Woku Ikan Dibelanga
Bahan :
* 600 gr (2 ekor) ikan mas potong dua bagian
* 3 batang Serai dirajang halus
* 5 lembar Daun jeruk dirajang halus
* 1/2 lembar Daun kunyit dirajang halus
* 3 batang Daun bawang dirajang
* 1 genggam Daun kemangi
* 2 buah Tomat dipotong 8 bagian
* 3 sdm Daun jeruk
* 4 sdm Minyak untuk menumis
Bumbu yang dihaluskan :
* 10 buah Cabe rawit merah
* 5 buah Cabe merah
* 7 buah Bawang merah
* 5 cm Jahe
* 2 sdt Garam
Cara membuat :
* Panaskan minyak , tumis bumbu yang dihaluskan hingga harum dan matang kemudian masukkan serai, daun jeruk, daun kunyit, daun bawang, aduk hingga beraroma harum.
* Masukkan ikan mas, aduk hingga seluruh permukaan ikan terlumur dengan bumbunya.
* Letakkan daun kemangi di atas ikan kemudian tutup , teruskan memasak hingga ikan benar-benar matang, angkat dan sajikan.
author : Rudy Choiruddin
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