Asem asem

Ingiderent:
-beans 100 gr, cut into small pieces
-carrot 1, pealed and cut into pieces
-tofu 1 block, cut into cubes and deep fry
-tamarin paste 1 tsp
-onion 1 big size, choped
-garlic 2, choped
-green chili 3, slice
-red Thai chili 3, slices
-bay leaves 2
-soya sauce 2 spoon
-water as required
-chicken stock (optional)
-salt and white papper for taste
-sugar 1/2 tsp

Direction:
1. heat little oil in the pan then saute garlic, onion and chilis until fragrant
2. add vegetables, bay leaves and stir for 1 min, add water as required
3. bring to boiled and seasoning with tamarin, soya sauce, salt and chicken stock
4. Once vegetables get cook add fried tofu
5. Let boil one more time and serve while still hot

Tekwan

Tekwan or fish ball soup was originally food from Palembang, made from fish paste and tapioka flour that were shaped into balls, accompanied with vermecelli and mushroom.

Ingredients :

For stock:
-shrimp, shelled finally choped
-1 liter water
-25 gr chinese mushroom, soaked in water
-25 gr lili buds, soaked in water
-1 white radish, cut into juliane
-spring onion

For fish ball
-250 gr fish fillet
-100 gr tapioka flour
-1 egg whites
-salt
-water as required

For seasoning:
-garlic 4 cloves
-salt
-white papper

Method :
Roast the shrimp shells until they turn red.
Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour.
Strain the stock, reduce heat and continue to cook until the stock boils.
Fish Balls

Mix ingredients for fish balls.
Shape a teaspoon of mixture into balls.
Toss into boiling water until just cooked.

Heat little oil and sauté ground spices.
Add shrimps, mushrooms, lily buds and white radish.
Continue to fry until soft.
Add to the shrimp stock.
Before removing from heat, add fish balls, salt, spring onion and parsley.
Garnish with fried shallots and serve with chili sauce.

kangkong stir fry

Last weekend we dine out in Thai resto, menu what we have order was kangkong stir fry. I tried once and i enjoy it. I was trying to made it at home evedently was perfect taste for me :D

kangkong, 2 bundle
shripm, 200 gr remove the head
1 tablespoon sesame oil
4 cloves garlic
1 onion choped
5 thai red chili, slice
2 tablespoon soy sauce
1 tablesponn fish sauce (optional)
water as required
sugar, white papper and salt

1. Wash, trim and dry kangkong.
2. In a wok or skillet, heat oon sesame oil over medium-high heat.
3. Add chopped onion, chopped garlic cloves and chili.
4. Stir-fry for a minute or so until the onion begins to turn translucent then add shrimp, stir for 3 min and add little water as required.
5. Add the kangkong, finely chopped bird chili pepper, water and soy sauce.
6. Continue to stir-fry just until the kangkong wilts, about another minute.
7. Season with salt, white papper and salt
8. Serve

Jakut Urap

This is one of famous dish from Bali, mixed vegetables with coconut dressing

Ingredients:
100 g cabbage
100 g spinach
100 g long beans, cut
100 g beansprouts, blanched
1 large red chili, sliced
2 tablespoon fried shallots

Dressing:
100 gr grated coconut, steam or fry without oil
2 tablespoon fried shallots
2 tablespoons sliced garlic cloves
3 large red chili, seeded and sliced
2 teaspoon fried bird's-eye chilies
3 fragrant lime leaves, very finely sliced
4 cm (1 ½ in) kencur, peeled and chopped
¼ teaspoon salt
½ teaspoon white sugar
1 tablespoon oil
salt, pepper and lime juice to taste

Directions:

Steam separately all the vegetables and arrange in mixing bowl.

For the dressing, combine all ingredients and mix well in separate bowl. Mix the dressing thoroughly with the vegetables, season to taste with salt, pepper and lime juice.
Serve immdiately with steam rice

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

Bakso (Indonesian meat balls)

Bakso or meat ball soup was famous in Indonesia, everybody was enjoying bakso. We can find bakso everywhere in my country, in the street road, traditional market or even in big restaurant. Bakso was served with broth water and accompanion along with noodles, tofu and sprinkle with sprink onion. Most people they loved to added soya sauce, chili sauce and vinegar. Hmmm really yummyyyyyy indeed ;)



Recipe:

Mince meat 250 gr, ice cubes 100 gr, 1 egg white, baking powder 1 tsp, tapioka flour 50 gr, salt as required, garlic, fried garlic 1 spoon.

Mix all the ingiderents using food processor several times, until the meat has become soft.Take one spoon meat then make shape using 2 spoon into ball shape. Boiled one litre water in a pot then bring to boil meat balls just until floating. Drained and keep in the cool water for sometimes. Now meat ball ready to use.

Broth water: bring to boiled one litre water with 2 cubes beef stock, salt, garlic and papper.

Sup pangsit

Sup pangsit salah satu soulfoodku dulu jaman masih ngekost termasuk menu andalan sebelom berangkat kuliah, pesen satu mangkok pangsit kuah dan bakso sambelnya yg banyak pasti yg jual dah apal, kadang suka ga boleh beli pangsitnya aja maklum pangsitkan temennya mie ayam jadi kudu beli mie juga. berhubung dah langganan tiap hari makanya si tukang mie ga keberatan :D Bikin sup ini dalam rangka pemanfaatan sisa mie ayam jamur kemaren. ayam jamurnya aku bikin isian pangsit dan tinggal bikin kuah kaldunya deh. Abangku ga suka mie dan temen temennya ternyata aku kasi sup pangsit abis semangkok walaupun dimakan apa capati, hihihihihi ga nyambung ya?? gpp deh asal beliau doyan aja dah seneng rasanya *_*

Resep ayam jamur dan kuah kaldu klik disini

Oxtail soup

Sapa sih yg ga doyan sup buntut? pasti sebagian pada suka, enak sih hehehehhe...sayang ga boleh sering sering makan karena kolesterol tingggi, tapi sekali dalam sebulan boleh juga kan :D

Ingredients :

500 gr oxtail wash and clean, 2 carrot cut into small pieces, 2 potato cut 6-8 pieces.1 spoon of margarin

Spice: 1 tsp choped ginger, 4 cloves garlic, 1 tsp pappercorn, 1 big size shallot, 1/2 tsp nutmeg, 1 tsp white paper powder. Sugar and salt as required

Garnish: fried shallot, spring onion.

Method :
Put oxtail in a pressure cooker with 1 liters water and bring to the boil.
Discard the stock and replace with 1 liters clean water.
Add chopped ginger and oxtail Cover the pan and simmer over low heat until tender.
Bring the stock to the boil.
Heat margarine and fry ground spices until fragrant.
Add to the boiling stock, then add carrots and potatoes. Add salt and little sugar.
Bring to the boil until the ingredients are thoroughly cooked.
Garnish with fried shallots, spring onions. Serve hot with steam jasmine rice :)

Urap sayuran

Urap sayuran is stemed vegetables with coconut gravy. This kind of food very familiar in Java, served with steam rice and fried tempeh or tofu. When i was child, i didnt like any vegetables. I mixed the coconut gravy add some cocumber and rice, hmm really its one of my favorite dish. The coconut gravy usually from grated young coconut, and add some chili and other ingiderents them steam it or fried it without oil.

-mix steam vegetables likes carrot, cabbage, kangkong, carrot, bean sprout (for option u can used also brocoli or any vegetables )

For coconut gravy:

-young coconut grated 1/2 cup

-chili paste 1 spoon

-kencur (lesser galangal) powder 1 tsp (u can find in any asian store)

-lemon leaves 5, choped

-garlic 3 cloves, crushed

-salt

Mix all the ingiderents them steam it for 10 min or fried without oil.

Served steam vegetables with coconut gravy

Ayam cah sayuran

Ini menu dalam rangka pembersihan kulkas, hehehehhe...masih punya stok sayuran macem macem tapi jumlahnya sedikit, makanya dibuat ayam cah sayuran. kebetulan juga punya sisa ayam di frezher. Paling enak dimakan pas masih panas, slurrp deh dimakan sama nasi anget ataupun digadoin juga okeh, kalo lagi diet nasi, xixixi :p

Bahan:

ayam 1/4 kg,
sawi putih 5 lembar, rajang kasar
bunga kol 1/2 buah, lepas perkuntum
jagung muda 10 buah, rajang
wortel 1 buah, iris serong
capsicum 1 buah, rajang (aku ga pake)
daun bawang 2 batang
bawang bombay 1/4 buah, rajang kasar
bawang putih 3 buah, keprek
saus tiram 2 sendok makan
merica + garam + penyedap

Pengental:
1 sdm maizena + 1 sdm air

1. Rebus ayam dengan 100 ml air, tambahkan 1 inch jahe. rebus sampe matang, sisihkan
2. Panaskan wajan lain dengan 1 sdm minyak, kemudian tumis bawang putih dan bawang bombay sampe harum
3. Masukkan sayuran yg sulit empuk lebih dahulu, spt bunga kol, tumis sebentar
4. Masukkan rebusan ayam dan setelah itu masukkan sayuran lainnya
5. Bubuhi garam, merica, penyedap, saus tiram
6. Masak sampe semua matang (biarkan sayuran cukup setengah matang saja)
7. Sebelom diangkat masukkan pengental dan rajangan daun bawang
   
8. Angkat dan sajikan selagi masih panas
   

Wonton soup

Here gonna changed climate now, the weather started cooling and soup is the best choise for warming body. Wonton made from stuffed minced chicken and shrimp.


For wanton:

minced chicken 250 gr
peeled shrimp 100 gr
Tapioka flour 2 table spoon
salt as required
white paper 1 tsp
garlic 3 pieces, crushed
choped spring onion
wanton skin 15 pieces

Preparing wanton: Put in bowl all ingederent except wanton skin, and mix with hand only, without adding water. Divided dough into 15 balls then wraped in the wanton wrappers (Wet edged of wrappers all around, place a small spoon of dough in the center) Finally steam wanton into steam pot for 20 min.


For soup: When ready to complete the soup, bring the stock to a simmer over medium heat and drop the wontons into it. Add the cap soy and spring onion, and when the stock comes to a boil, turn heat to medium low and
simmer for about 2 minutes. Season to taste with salt or light soy sauce, and bit sugar for tasted. Served hot and sprinkle with spring onion.