Pepes tahu

Pepes was Indonesian tradional way to cook using banana leaves to covered the food and then steamed it.
Banana leaves was rare here, very difficult to find and quite expensive. I found alot of banana leaves in the market since yesterday was onam festival. Actually i can prepared "pepes tahu" and covered with alumunium foil but banana leaves making a differents on taste. The fragrant was very nice and really homey!

Recipe: pepes tahu

Tofu 2 pieces (300 gr), teri 50 gr (small dried fish), green tomato 1 chopped, garlic 3 crushed, 1 big onion choped, green chili 5 split into two, spring onion chopped, 1/2 tsp turmeric powder, salt& papper as required, bay leaves, banana leaves.

Smash tofu then mix with all ingiderents except banana leaves. Take 3-5 spoon tofu then add 1 pieces bay leaves and covered with banana leaves. Repeat until tofu has finished. Heat steamer then steam tofu for 20-30 min. Served with warm jasmine rice.

Happy Onam!!

Today is big celebration for Malayee, South Indian.The most important things about Onam are the onakkodi, the new dress worn on this day and onam sadhya, a feast which is quite elaborate. This is usually a feast served on banana leaves and serves rice along with at least an array of 4 dishes. Traditional pickles and papadam are also served . Dessert - is usually 'payasam ' a sweet dish made of milk, sugar and other traditional Indian savories.

During Onam, people create a multi-coloured floral decoration on the ground in the front of their home called pookkalam. Young children especially girls are often entrusted with the task of gathering and laying out the flowers in elaborate patterns. Competitions are held on onam day to create this floral design. It is usually 1.5m in Diameter usually in circular shape. A lamp is usually placed as part of the design.

The Vallamkali (the snake boat race) is another event that is synonymous with Onam. Well-known races include the Aranmula Boat Race and the Nehru Trophy Boat Race. About 100 oarsmen row huge and graceful snake boats and men and women come from far and near to watch the snake boats skim through the water.

This festival is also important because of its popularity with all communities within Kerala. Although the festival of Onam originated with, and is connected to the Hindu religion, it is celebrated today with equal fervour by the Hindus, Muslims and Christians of Kerala.

Last year i cooked 9 dish for onam festival, but today i didnt prepare anything yet because we have lunch invitation outside, gathering with some friends, collage and staff. Really its wonderful festival, i can see everywhere outside home, Indian woman wearing new sareee with jasmine flower as hair accesories. Last night, i prepare payasam "sweet rice puding" which is common dessert served on onam ocassion. This time i prepare another version of payasam, i made from broken red rice and milk.
There are somany varieties for payasam, instead rice, u can use daal, vermeseli and tapioka pearl.With the same recipe u can make differents payasam as well.

This another version of payasam which was i prepared before:



Recipe for payasam:

Raw rice 200 gr, 3 litre milk, 700 gr sugar ( u can make it less if doesnt like sweet) 50 gr cheshew nut, 50 gr raisin, 2 spoon ghee, 1 tsp cardamom powder

Heat ghee in then pan then saute raisin and chashew nuts until brown colour, drain set a side. Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Add cardamoms powder and spinkle with cashew nut and raisin. Serve hot/cold.

Tuna salad

It has been one of my favorities salad for so many years, delicious, easy to prepare and great for sunny day ;)

Recipe: Tuna salad
2 large tomatoes, cut in quarters
1 cucumber cut into quarters
1 green bell pepper, cut in matchstick strips
1 small onion, sliced in rings
lettuce
1 can (6 1/2 or 7 ounces) tuna in vegetable oil
4 teaspoons olive oil
2 teaspoons wine vinegar
1/2 small clove garlic, finely minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard

Arrange tomato, cucumber, bell paper, and lettuce on a salad serving platter; place pepper strips and onion rings in center. Drain oil from tuna into a small jar; flake tuna and arrange in center of platter. Make salad dressing: add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar.

Seal tightly and shake vigorously to blend. Sprinkle over tuna salad platter.

Okra stew

Okra stew is popular throughout the Middle East and can be prepared with lamb or beef



1 kg fresh okra or frozen okra
1/2 kglamb (stew meat size)
2 large chopped tomatoes
2 spoon tomato paste
1 large chopped onion
6 diced garlic cloves
1/4 cup olive oil or vegetable oil
2 cups water
3 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon allspice
3 cloves
beef stock

Wash okra and trim off stems, and dry.
Heat oil in the pan then fry meat until colour has changed.
Saute chopped onions,diced garlic,tomato chopped, cloves and stir for 5 min. Add lamb meat,salt,beef stock and spices.
Add water and stir, bring to boil and then cover and cook on low heat until meat is tender.
Add in the end okra and tomato paste.
Mix well, cover and simmer until okra is tender.

This meal is excellent when served hot with rice or pita bread.

(Homemades) sweet buns

After chat with my friend "Lily" i have encouraged to make homemades bread again, she gave me easy recipe to follow. After somany time have failed evidently my sacrifice was successfull my bread expanded complatey and very moist even in the next day, although the shaped not pretty good but i was happy :D Here bread was easy to be obtained in supermaket but was not mistakenly tried to make homemades bread its fresh from your oven! Many thanks to Lily, without her couraged maybe am never know that making bread was not horrible :D





Source from here

Bread flour 150 gr, cake flour 150 gr, yeast 5 gr, milk 125 ml, salt 1/2 tsp, egg 1,
butter 50 gr, castor sugar 60 gr, Extra 1 egg for glazing.

1. Mix all the ingiderents then fold into egg and butter.
2. Knead on a floured surface for 20-25 minutes, or until smooth and elastic.
3. Place in a greased bowl, turning to grease the surface of dough.
4. Cover with cling plastic, let rise in a warm place for 1 hour, or until doubled in size.
5. divided dough into 9 balls then put filling and shape into ball and place on a greased baking pan. Cover; let rise another 15-20 minutes.
6. Glaze the dough with egg
7. Bake for 20-35 minutes in a preheated 350 degrees oven, or until golden brown.
Cool on a wire rack.

For filling option: chocolate, cheese, jam, but i used abon :D (Indonesian beef mixture)

Gado gado siram

Gado gado is traditionaly Indonesian salad, mix vegetables with peanut sauce dressing. It sold widely in Indonesia and u can find easy from restaurant up to vendor market. The taste is sweet in eastern Java and salty in western Java. The traditional way of making gado gado was used stone grinder to prepare the peanut sauce. The peanut sauce poured on top of vegetables before served.

Since iam living in "desert" i used vegetables which is available here, even that not reduced the savory :D



For gado gado salad:

Boiled Mix vegetables ( carrot, beans, cabbage, potato, kangkong, long string beans, or any type as u like), tomato, boiled egg, fried tofu, crackers.

For peanut sauce:

ground fried peanuts with most of the oil drained off (u can substitute with peanut butter and peanut oil) 200 gr
garlic 3
palm sugar (can be substituted for brown sugar) 50 gr
red chili 3
lemon or lime juice 1/2

Optional:
terasi (dried shrmp/fish paste) 1/2 tsp
Indonesian sweet soy sauce 1-2 spoon
lemon kafir leaves 2

Grind all the ingiderent using food processor then add hot water to make thick paste. Pour into vegetables salad and served immdiately

Cassava & fish curry

Cassava (kappa) and fish curry is tradionally food from Kerala, South India. Boiled cassava is normally eaten with spicy fish curry. This is one of my hubby's soulfood. When i served cassava and fish curry i could see happinest on his eyes, he can ate more than ordinary :D




For fish curry:

King fish 1 kg, kasmiri red chili powder 2 spoon, turmeric powder 1 tsp, ginger ground 1 tsp, onion 1/4 cup, curry leaves 2 spring, kadampuli 5 pieces, oil, mustard seed 1 tsp, fenugrek 1/2 tsp, salt as required.

Grind chilli powder, coriander, turmeric, and ginger to a paste. Soak the ‘Kodampuli’ in one cup of water. Heat oil in the pan . Splutter mustard seeds. Fry the cut onions and ginger, when brown add 1 cups of water, salt and soaked Kodampuli together with water. Boil and add fish pieces. Allow it to boil again. Add fenugreek powder and cook till gravy thickens and stir it occasionally. Season it with curry leaves. Remove from fire.

For cassava (kappa)

Cassava 1/2 kg, turmeric powder 1 tsp, salt, mustard seed, onoin 1 big size chopped, green chili 2 split into two, curry leaves 5.

Boiled cassava with salt and turmeric powder until soft then smash it while its hot. Heat oil in the pan then add mustard seed and saute onoin, green chili and curry leaves. Add cassava and mix well, u can add salt if required. serve with fish curry.

Mix clam stir fry

When lazy attacked me and no idea what to cook, i used to prepare easy vegetables mix stir fry. Simple but yummy ;)



Clam meat (i used frozhen) 250 gr, long string beans 150 gr, garlic 3 crushed, onion 1 big size crushed, green chili 3 split into two, red chili 2 sliced, soya sauce 1-2 spoon, galangal 1 inch, bay leaves 1 pieces,green tomato (ripe) 1 choped, salt and sugar as required.

Wash and clean calm with lemon to reduced the smell, drain and keep a aside. Heat little oil in the pan then saute garlic, onion and chili until fragrant, add choped tomato, galangal and bay leaves stir for 1 min. Add string bean and put all the seasoning, add litle water if necessary then in the end add calm meat. Stir and served hot with jasmine rice


Selamat makan!!!

Steam pandan brownies

Did u heard about steam brownies? yes steam brownies was famous in Bandung (part of Indonesia). In stead of baked we use steamer to steamed the cake. The history of brownies they said origin coming from a careless cook that forgot to put baking powder in the chocolate cake batter recipe. Since this time there are many brownie recipes in different version.Brownies are often served ice cream and sometimes whipped cream or just covered with fudge which contain nuts or choco chips.



Steam pandan brownies is steam cake with pandan essence and white melted chocolate, very rich, moist and offcourse scrumptious!

Here i share with you the famous steam brownies by Mrs. Liem, i made little modification because i dont use butter cream for the decoration :)



Source: brownies book by Mrs Liem

Ingiderents A
6 egg yolk
5 egg white
sugar 125 gr
8 gr cake emulsfier ( u can skip)
vanila essence 1/2 tsp

Ingederents B (sifted)
milk powder full cream 20 gr
baking powder 1/2 tsp
all purposed flour 150 gr

Ingiderents C (melted)
butter 120 gr ( original recipe 60 gr butter & 60 gr margarin)
cheese spread 75 gr
white chocolate 80 gr
pasta essence 1 tsp

Topping
chedar cheese
ready butter cream
chocolate chips (optional)

Direction:
1.Heat steamer before using it.
2. In large bowl whisk A until light and floofy then gradually add B and mix until well blended.
3. Add C then stir frequenly with wooden spoon
4. Pour the mixture into moul pan then steam for 25 min
5. Let it cool and slice as u want, spread with butter cream and sprinkle with chedar cheese and melted chocolate.

Sweet cassava

Cassava is widely eaten in Indonesia, and used as a staple food during hard times but has lower status than rice. It is boiled or fried (after steaming), baked under hot coals, or added to kolak dessert (cooking with coconut milk and sugar) . It is also fermented to make peuyeum and tape, a sweet paste which can be mixed with sugar and made into a drink, the alcoholic (and green) es tape. It is available as an alternative to potato crisps. Cassave young leaves also eaten as gulai daun singkong (cassava leaves in coconut milk), urap (javanese mix vegetables). In my hometown, my grandpa he used to planted cassave in our farm. On my childhood, we plugged fresh cassava root from the the tree and grilled it, its really wonderful taste when eaten from the fresh one compared with the frozhen cassava.

Sweet cassava known as Thailand dessert, usually served after main dish or as appertizer. I prefer keep in the refigerate before serving :)



Recipe: sweet cassava

cassava 1/2 kg cut into small size
water 200 ml
sugar 100 gr
vanila essence 1 tsp
coconut milk (thick) 200 ml
corn flour 1 spoon (disolve with little water)

Boiled cassave with water until half cook, then add sugar and vanila essence and water has absorbed. When cassava get cooked add coconut milk and stiring frequenly with low flame. Let it boiled one time then in the end add corn flour to get thick sauce. serve hot or chill.

Tiramisuuu

Again tiramisu? yupssss. i was craving of tiramisu since my last tiramisu i couldnt enjoy much because it was given to friends :D Tiramis heavenly in your mouth, never enough just one slice :D

For recipe just click here

Beef steak

Arabic recipe are mostly grilling or berbeque.I got the recipe from my new cooking book recipe, beef steak Lebanese style.A simple and easy recipe for steak and serve over rice or pita bread :D



Sirloin meat 1 kg cut into cubes
potato 2-3 cut into cubes
2 carrot cut into round
50 gr green peas
1/4 cup parsley chopped
paprika 2 tsp,black papper powder 1 tsp, arabic spices masala 1 1/2 tsp
garlic 3 crushed, 2 big onion slice thinly
mushroom button 10 pieces, cut into two
water 2 cup
salt as required
oil for frying

1. Deep fry potato until brown colour, drained and set a side.
2. In the same oil fry meat until colour has changed and keep aside
3. In big bowl combaine carrot, green beans, meat, mushroom, water and all spices, mix well.
4. Transfer the meat into casserole dish and baked with 180 degree until vegetables and meat get cooked.
5. In the end add potato fried and peterselli, and baked for another 7 min (approximately)
7. Serve hot with pita bread and green salad.

Note: if u are using other than steak meat, time for cooking need longer time.

Recomended book

I was desired to brought this book since long time ago. Have been several times postponed to brought it because too costly. This is arabic culinary recipes books, contains alot of modern and classic arabic recipe. Specially middle eastern and gulf country. Although few international recipe include also. I found one Indonesian recipe here and am so proud of it. This book has been best seller in origin country (lebanon), and UAE.

Yesterday, hubby and I went to mall. We entered bookshop just for spare time. I was not expecting suddenly hubby said, "ok". He was present me this book. I couldnt say anything, since this books has been on my mind long time ago, i was suprised and really happy. I was so excited and i has finished read all the recipe last night. It has 600 pages so i think i should start to try the recipe from today it self hehehehheeh..... Thanks hub for the wonderful gift :D

Ayam Rica Rica

This Rica-rica Chicken is originally from Menado (Part of Indonesian province). It is seasoned with Indonesian special spices. Lemon grass taste and red chili are the main ingiderents of this dish. If you like hot and spicy food, you have to try Ayam Rica Rica :D

1 kg chicken cut into 10-12 pieces

1 lemon

50 gr red chilies

2 big onion

3garlic

10 pieces bird chili

1 lemon grass

3 lemon kafir limes

2 tomato

Wash and clean chicken with lemon, keep aside. Grind chili onion and garlic into paste, then heat little oil in the pan and saute the paste until fragrant, add lemon grass and lemon leaves also tomato, stir for 1 min. Add chicken pieces and seasoning with salt. Add little water and let chicken get cooked and water has absorbed.

Optional: after chicken has cooked, grill for 10 min in the grill or oven then served with balance sauce. Serve with warm jasmine rice for best accompanion :D

Onde onde

For filling:
-moong beans 250 gr (soak over night)
-sugar as desired
-vanilla essence 1 tsp
-water

For skin:
-500 gr glutinous rice powder
-3 spoon rice powder
-1 tsp salt
-200 gr sesame seed
-water as required
-oil for frying

For the filling: cooked all ingiderents and let it boiled and water has finished. Add sugar as desired for the sweatness. Smash well and keep a side.

For skin: For the skin, mix all the ingredients (except the sesame seeds) to get a pliable dough. Add a little water if it is too dry or add a little more flour if it is too soft. Divide into 10=15 balls. Form each portion of dough into balls, make a small hole and put in some filling. Seal and form into ball again. Dip in water and coat with sesame seeds. Heat oil and deep-fry the balls on medium heat till golden brown. Drained and served when its cool.

Sayur lodeh

"Sayur Lodeh" mixed vegetables in coconut stew. I was homesick! nowadays i have been posted Indonesian dish because eat Indonesian food make me felt at home and i felt confortable. Sayur lodeh reminded me on my chilhood. When i was young girl, we always visited my aunt in Solo. Whenever we arrived she was busy in the kitchen to entertained us. She prepared delicious menu which was she knew that all of us enjoying her food. Her "sayur lodeh is the best i ever had, spicy and thick and real homey taste.

Carrot 1 pieces, squash 1, baby corn 5, long string beans 5, cabbage,eggplant 1, tempeh 50 gr. Red thai chili 3 pieces, green chili 3 split into two, galangal 1 ich,. candle nut 3 pieces, onion 1 big size, garlic 4,2 tsp coriander powder, 1 tsp shirmp paste (terasi), 1 cup coconut thin coconut milk, 1/2 cup thick coconut milk, salt and sugar for taste.

1. Cut all the vegetbales into cubes, set a side
2. Grind onion, chili, garlic, candle nut, into paste.
3. Heat oil in a pan over a medium flame and fry the chili paste until fragrant.
4. Add in the shrimps and galangal and fry for 1 minute.
5. Add in coconut milk and salt.
6. When the thin coconut milk boils, add green chili chilies, vegetables and tempeh.
7. Cover the pan and allow vegetables 1/2 cooked and in the end add thick coconut milk. Season with salt and sugar.
8. As soon as the coconut milk boils, remove the cover, stir continuously and cook further until the vegetables are cooked.
Serve hot with warm jasmine rice, sambal oelek, and fry fish

Za'atar manakish ( Arabian breakfast)

Today we have little celebration in our office and everybody selected manakish with cheese stuffed but for me cheese it too heavy and i prefer za'atar ;)
After 2 year have been stay in arab country, i could enjoy breakfast with arabian bread and a cup of "turkish coffee" (strong and heavy coffee). Manakish or Manaeesh[ is a Lebanese food made from dough topped with cheese or thyme (za'atar or ground meat, but used widely in many Middle Eastern countries. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast.



In Arabic, Zaatar refers to Thyme (Thymus vulgaris). Green za'atar mixture is traditionally composed of dried thyme (Thymus vulgaris), toasted white sesame seeds, and salt. Some sources additionally list savory, hyssop, oregano, cumin, and fennel seed — to name a few. Red za'atar is made with dried thyme with the addition of sumac.

In Lebanon, there is a belief that this particular spice mixture makes the mind alert and the body strong. For this reason, children are encouraged to eat a za'atar sandwich for breakfast before an exam. The mixture is also popular in Turkey, Syria, Jordan, Israel and North Africa. It is used to spice meats and vegetables, and it is also mixed with olive oil to make a spread . Za'atar also can be spread on a dough base for pizza, also known as the manakish.

Lentil with spinach (palak daal)

Daal or lentils was confort food for Indians. Served in any occasion and every time meal. Every part of Indian state they had their own version of daal curry. Serve with naan, pita bread or rice for great combination. Here i share with you Gujrati daal style.
To know more about daal click here and . here

1/2 cup toor daal (red), 1/4 cup yellow daal, 1/2 cup chopped onion, 2 garlic crushed, 3-4 green chili, 1 big size tomato chopped, 1/2 cumin seed, 1 tsp turmeric powder, 2 tsp chili powder, 4-6 curry leaves, salt as required and water, ghee or butter 2 spoon, a pinch of tamarin (soak in water)

Cook toor daal, yellow daal and water using pressure cooker. set a side.
Heat oil/ghee and add cumin seeds. Add garlic, green chilies and onions till onions turn slightly brown. Add tomato, salt, turmeric and cook till tomatoes become slightly tender. Grind this mixture into a coarse paste. Cook the paste with daal, and add spinach add more water if necessary. In the end add tamarin water. Remove from heat when they are well cooked.
Serve hot with hot rice and ghee.



Chapati:

INGREDIENTS
1 cup wheat (atta) flour
1 cup all-purpose flour
1 teaspoon salt
3/4 cup hot water or as needed

DIRECTIONS
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. add enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 12 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a flat pan until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin, When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, Continue with remaining dough