Recently i was too lazy updating my blog, summer has arrived, i felt to lazy cooking and making photo, yup i do cooking but something easy. i don't want spend much time in kitchen as usuall. I made this fry chicken few days back, its Indonesian style fry chicken. I love to enjoy them with steam jasmine rice and sambal oelek :)

Ingiderents:

-chicken whole body 1 kg, cut into pieces

-kemiri 4

-sereh (lemon grass) 1 stick

-laos (galangal) 50 gr, grated

-garlic 3

-onion 5 small

-tamarin , small pieces, soaked in the water

-turmeric powder 1 tsp

-coriander powder 2 tsp

-salt as required

Grind to paste kemiri, onion, garlic and laos (galangal). Then bring to boiled chicken with all the ingiderents.

. Let chicken get cook and water has absorb.
Heat oil in the pan then deep fry chicken until brown colour. Serve with the gravy

Sambal tumpang

My mom she is the one who introduced me to Javanese cuisine. She was born and grown up in central Java. When i was litle girl we all family moved to capital of Indonesia, Jakarta. Mostly i love Jakarta's food which is more varieties. Even though we were staying in Jakarta, my mom she always cooked Javanese food, and after all we do love Javanese cuisine also :)

Sambal tumpang the main ingiderents is tempeh and tofu, but sometimes they added boil egg or even chicken. Originally sambal tumpang used "tempeh bosok" (old tempeh which has became black colour) really making this sambal tumpang an exotic taste! I could't explane how was the taste but for sure i enjoyed it :)

Back to my hometown in central Java, everywhere you can find easly in the street vendor early morning. A lady selling food for breakfast and sambal tumpang one of the main course. usually they served with bubur or rice porridge.

Recipe source: my mom

-tempeh 200 gr, cut into cubes
-tofu 1 blok, cut into cubes then deep fry
-black gram dal 50 gr soaked in the water boiled then smash it
-kafir lime leaves 2
-galangal 2 cm
-small onion 6
-garlic 4
-red chili 6 ---> u can reduce if u don't like spicy
-kemiri or candle nuts 3
-dry small shrimp 1 tsp
-salt, and sugar for taste
-coconut milk 2 cup
-tempe bosok (old tempe) 50 gr, i don't used it

Direction:
1. grind together chili, onion, garlic, shrimp and tempeh bosok
2. heat little oil in the pan then saute the paste until fragrant, add lime leaves and galangal
3. add tempe cubes, tofu and black gram dal then pour the coconut milk
4. let it boiled with very low flame and water became thick
5. season with salt and sugar

In Bahasa:

-tempe 200 gr, potong2
-tahu 1 blok, potong kmd goreng sampe kering
-kacang tolo 50 gr, rebus sampe lunak dan hancurkan
-daun jeruk 2
-laos 2 cm, keprek
-bawang merah kecil 6
-bawang putih 4
-cabe merah 6
-kemiri 3
-ebi 1 tsp
-garam dan gula sedikit
-santan 2 cup
-tempe busuk 50 gr ---> aku ga pake

Cara membuat:
1. haluskan bawang, kemiri, cabe dan ebi bersamaan
2. tumis bumbu sampe harum baunya kemudian masukkan daun jeruk dan laos
3. tambahkan tempe, tahu dan kacang tolo kemudian masukkan santan
4. masak sampe mendidih dengan api kecil dan kuah mengental
5. beri garam dan gula sebagai perasa

Pepes ikan

Pepes is cooking method of steaming the ingiderents can be fish, tofu, chicken wrapped in banana leaves until became tender and cook. We used alot spices to increase the taste and flavour, especially chili paste. In this recipe i used fresh fish, you can use any type of fish which is available in your place.



1 kg whole fish (carp or snapper)
2 chopped tomato
1 stalk green onion
1 stalk lemongrass, slice
3 bay leaves
50 g kemangi leaves (sweet basil)
salt
1 tsp. sugar
2 tbl. salad oil
banana leaves or aluminum foil to wrap

Spice paste, grind the following ingredients:
3 cloves garlic
2 big onion
2 cm ginger
1 tsp turmeric pow
50 g red thai chili
4 candlenut
1/2 tsp. salt
25 cc water

extra: lemon

clean the fish and take out the intestines
Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.
Marinade the fish with salt and lemon juice for 15 minutes then wash the fish with a bowl of water to remove excess salt.
Add cooking oil to the spice-paste, mix.
Coat fish with spice paste.
Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.
Wrap the fish in banana leaves or aluminum foil.
Steam for aprox 1 hour until 2 hour. Use pressure cooker for faster cooking time and better taste.
Let it cool and grill the wrapped fish over charcoal or oven.
Serve with steam rice

Telur bumbu acar

Salah menu fav kalo lagi makan di warteg, pake nasi hangat, kerupuk plus telur bumbu acar, slurrppp kenikmatan tiada tara deh


Recipe caming soon :D

Oseng tempe

Tempeh is staple food for Indonesian. Even though I been away from my homeland, tempeh always served in my daily meals :D Am I get bored? the answer offcourse not, yups i do love tempe so much :D

Its my mom tempe version, stir fry tempe with green chili, taste like heaven with warm steam rice :P



Tempe (i used 200 gr) cut into cubes
Green chili 5, slice
onion 1/2 big size, choped
garlic 2, choped
bay leaves (Indonesian) 2
Galangal 1/2 inch
soya sauce 2 spoon
salt, papper and sugar for taste

Heat little oil in the pan the saute onoion, garlic and chili until fragrant, add bay leaves and galangal and then add tempe cubes. season with salt papper and sugar then add soya sauce. Mix well and be carefoul do not over mix other wise tempe will be broken
Serve while its hot with rice and sambal oelek

Mie goreng Jawa

I guess Indonesian they loved to eat noodles, neither do I :D Fried noodles is one of my favorit ever, since i have to avoided consume meat for sometimes, here i made the vegetarian version. The differents with mie goreng Jawa is adding "kemiri" or candle nuts on the spices. Its extremely making the aroma more rich and off course marvelous!

Pecel terong

I do love eggplant and tempeh, as they are good combination to serve with steam rice! me and mom we both love to travels. when i was in study in yogya, she visited me and then we went to some other city sometimes near by or even though quiet far. One day we went to Surabaya (East Jawa) its around 7 hours from yogya to reach there. After had along journey we both stop in the restaurant near by from the bus station. Small restaurant but quiet cozy and clean. Finally i choosed "pecel terong" its was something new for me. The taste was marvelous! the spices combined with coconut milk dipped into egglant and tempeh making great. They served pecel terong with traditional stone grindder "cobek"

Ingiderent:

egg plant 2, slice

tempeh 1 blok

sauce:

-coconut milk 100 ml, boiled with low flame and careful donot overmix

-kemiri 2 (fry without oil)

-small onion 3

-garlic 2

-chili 2

-bird eye chili (rawit) 2 ---> u can add more of u like spicy

Grindd all the ingirents for sauce in the stone grindder then add the coconut milk.

Finally:

-steam egg plant and tempe for 30 min and serve with the coconut milk sauce

lodeh tempe

Beberapa hari aku kurang sehat karena punya masalah dengan pencernaan dan mengakibatkan metabolisme tubuh kurang bagus "sigh". Dokter menyarankan untuk menjauhi segala red meat dan ayam. Sebisa mungkin hanya makan makanan ala vegetarian. Bosan sih tapi mau gimana lagi mau gak mau aku kudu makan juga hiks hiks. Ditambah summer yang gila gilaan panasnya rasanya makin memperparah keadaan aja. Kepengen lodeh puedes buatan mamiku sayang sambel juga ga boleh, akhirnya bikin lodeh tempe tanpa pedes. ya sut deh lumayan bikin makan tambah napsu :D

sumber: mama

-terong 2 buah, kupas dan rajang
-kacang panjang satu ikat, dan potong2
-tempe 1 blok, potong kotak
-daun salam 1 lembar
-lengkuas 1/2 jempol, keprek kepalanya
-santan sedang 2 gelas
-cabe hijau 3, iris

Bumbu haluskan
-cabe merah (aku pake 2)
-kemiri 2 butir
-ebi 1 tsp
-bawang merah kecil 5 butir
-bawang putih 2 butir
-garam dan gula sebagai penyedap

Cara membuat:
1. panaskan minyak dan tumis bumbu halus sampe harum, kemudian masukkan salam dan laos
2. masukkan kacang panjang dan terong kemudian bumbui dengan garam dan gula
3. masukkan santan
4. sebelom mendidih tambahkan potongan tempe dan cabe hijau
5. masak sampe semua matang (hati hati jangan sampe santan pecah)

Balado udang (shrimp with chili paste)

Summer here was difficult to find seafood, even its available the price will be very high :( I found shrimp in the fish market yesterday, immidiately on my mind was balado udang. Same menus which is available in warteg also ^_^

-shirmp 1/2 kg remove the head and tails
-lemon 1
-chili paste & onion 2 spoon
-tomato 1, chunk
-galangal 1
-pete "sorry i don't know in english"
-salt as required

1. Wash and clean the shrimp with lemon then fry the shrimp until colour has changed. keep a side
2. Heat oil in the pan then saute chili paste until fragrant then add tomato and galangal.
3. Add pete and saute for another 5 min
4. Mix shrimp with chili paste and in the end add salt as required
5. Serve

Dadar telur ala warteg (omellete warteg's style)

Warteg means small restaurant along the street side in Indonesia. Is common restaurant which is serving varieties of menu but in budget price. Five years back, when i was studied in Yogya, i used to eat from warteg. One of my favorite menu was stir fried vegetables and omellete with steam jasmine rice. The omellete's warteg did not soggy, the secret is only by adding flour and its really luscious :D

Ingiderents

-egg 3, beaten for a sec

-spring onion chopped

grind together

-2 red thai chili

-3 small onion

-garlic 1

-salt as required

make a paste

-1 1/2 spoon flour

-2 table spoon water

Mix all the ingiderents with beaten egg, and fry with little oil until brown colour both side

serve with jasmine rice

Rendang pulao

I made beef rendang few days back, it was still left over in the fridge. We started get bored to eat. I got an idea to prepare simple pulao with the left over rendang. Amazing just need couple minute you can prepare easy dinner, finally my rendang has over now :D Serve with cucumber and lettuce salad, yum!

-cook basmati rice 2 cup
-beef rendang, slice the beef into small cubes
-ghee 2 tsp or you can use oil
-onion 1 big size, chopped
-1 tsp chili powder
-salt as required

Heat oil in the pan then fry onioon until brown and stir well. Add rendang slices and chili powder. Stir for 5 min until onion and rendang mixed well. add rice and seasoning with salt, be careful added salt since rendang already have salt.
serve hot.

Here is rendang recipe :http://spices-corner.blogspot.com/2006/11/rendang-indonesian-beef-curry

Balado telur

recipe caming soon ;)

Tempe Mendoan

Tempeh= fermented soya beans, traditional Indonesiaan food rich in protein and calsium. To know more about tempeh klik http://en.wikibooks.org/wiki/Cookbook:Tempeh

One of my favorite tempeh was mendoan, fry tempeh coated with flour ;) Iam enjoyed very much with bird eye chili.

source: my mother

• tempeh 250 gr, slice wide and thin
• all purpose flour 100 gr
• garlic paste 1 tsp
• candle nuts (kemiri) 2 crushed
• turmeric powder 1/2 tsp
• salt
• water as required
• spring onion
• oil for frying

Mix water and flour to make thick batter, add all ingiderent and stir well. Coat tempeh into batter and deep fry until golden colour. Serve while still hot with eye bird chili or hot sauce.

Gulai daun singkong

Akhirnyaaaaa nemu harta karun diasian store hihihihi ketemu daun singkong serasa ketemu harta karum tak terkira :D Setelah sekian lama memendam rindu halah akhirnya kesampain makan gule daun singkong, alamakkkk mak nyuss rasanya jadi mengingatkan aku pernah makan daun singkong tumbuk dirumah sepupu pake sambel terasi, yumssss mantap bener jadi KKN (kurang kurang nambah) :D

Daun singkong or cassava leaves was very popular dish in Indonesia. We can cooked on the various menu from cassave leaves. The first time i saw cassave leaves fresh in asian store. really i have been so longing ate cassava leaves. Really this always reminded me for homey food.

Ayam Presto + award

Many thanks to all my friends whose gave me an award, i got an award from Saju , Sefa, Tie really i appreciated. Actually iam just amateur cooked, and i used to cook since iam getting bored dinned out. And now cooking was part of my hobbies that can realeased my stress and we can enjoy good without paying more ;)

I saw most of my friends got nominated award so this award i passed by to all foody bloggers female.

You're all Rocking Girl Bloggers!

Ayam Presto means chicken cooked on pressure cooker. Very delicious and moist every single bites, i can said this is the best way to cooked chicken and even u can enjoy the bones!!

Chicken 1 kg, cut into 6-8 pieces

2 stick lemon grass

2 inch galangal, crushed

garlic 2 spoon

coriander powder 2 tsp

ginger 1 spoon

1/2 tsp turmeric powder

water as required

salt as desired

3 lemon leaves

1 egg

oil for frying

Cut and wash chicken with lemon and drain. Arrange chicken pieces and add all the ingiderents except egg in the pressure cooker, add little water as required and cooked for 30 min or 1 hour (depends on your pressure cooker) until chicken get cooked including the bones. Cool completely then rub into egg whisk and fry them until golden colour. Drain and served with steam jasmine rice and sambal oelek ;)

Selamat makan!!!

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.

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

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!!!

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

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