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Friday, September 16, 2016

Bakpao Kacang Hitam (Chinese Black Bean Buns)



In Indonesian & English

Bahan
Adonan pao:                                   
  • 450 gr Terigu serba guna+extra untuk taburan
  • 300 gr Terigu protein rendah, 75 gr Gula halus
  • 525 ml Susu, 1½ st Garam, 2¼ st Baking powder
  • 3 sm Minyak sayur, 10½ gr Ragi instant *

Isi:
  • 160 gr Kacang hitam (rendam minimal 8 jam)
  • 100 ml Santan, 1 Daun pandan-simpulkan
  • 110 gr Gula, ½ st Garam, ½ st Vanili
  • 1 st Tepung ketan, Air secukupnya


Cara membuat
  • Isi: Masak kacang & air di api besar sampai mendidih. Kecilkan api, tutup panci & rebus hingga lunak. Blender halus kacang dng 7-8 sm air sisa merebus. Masak dng bahan2 lain di api kecil sambil diaduk2 (jangan gosong) sampai cairan susut & adonan kalis. Angkat, biarkan mendingin. Tutup adonan & simpan di kulkas sampai siap akan digunakan.
  • Adonan pao: Ptg2 kertas roti/perkamen ukuran 8X8 cm. Campur semua bhn & uleni selama ± 15 mnt/sampai kalis. Tutup adonan dng lap lembab, biarkan sampai mengembang (30-45 mnt). Bagi & ptg adonan sama besar menjadi 17 buah. Bentuk menjadi bola2. Ltkkan di meja kerja bertabur terigu. Pipihkan menjadi lingkaran lalu letakkan 1 sm adonan isi di tengahnya. Bungkus adonan sehingga menutupi isi, cubit bagian atas pao utk merekatkan. Ltkkan pao di tengah kertas roti, dng sisi yg direkatkan menghadap ke kertas. Tutupi dng selembar lap.
  • Bungkus tutup kukusan dng lap. Didihkan air di kukusan. Ltkkan bbrp pao di dlm kukusan, beri jarak cukup lebar karena akan mengembang. Kukus ± 15 mnt. Angkat tutup hati2, jangan sampai air menetes. Keluarkan pao. Hidangkan hangat.
  • * Lihat keterangan jumlah rasio penggunaan ragi pada kemasan karena dapat berlainan.


Ingredients
Pao dough:                                                         
  • 450 gr All-purpose flour+extra for dusting
  • 300 gr Pastry flour, 3 tbsp Vegetable oil
  • 75 gr Sugar, 525 ml Milk, 1½ tsp Salt
  • 2¼ tsp Baking powder, 10½ gr Instant yeast *

Filling:
  • 160 gr Black bean (soaked for 8 hours in water)
  • 100 ml Coconut milk, 1 Pandan leaf-knotted
  • 110 gr Sugar, ½ tsp Salt, enough Water
  • 1 tsp Sticky rice flour, ½ tsp Vanilla extract


Directions
  • Filling: Put beans in a pot & add in water. Bring it to a boil over high heat. Reduce the heat to low & cover the pot. Simmer until the beans softened. Remove beans from the liquid & put it in a food processor/blender. Add in 7-8 tbsp of remaining water from boiling. Grind the beans finely. Put other filling ingredients & the ground beans in a pot. Cook & stir the filling continuously over low heat until it dries & thickens (make sure not to burn it). Remove from the heat & let it cooled. Cover & put filling in the fridge until you`re ready to use it.
  • Dough: Cut a parchment paper into 8X8 cm squares. Mix all of the dough ingredients; then knead for ~ 15 min (until elastic). Cover the dough with a damp cloth; let it stand to rise for 30-45 min. Divide & slice the dough into 17 equal weight pieces. Shape them into balls; transfer to a lightly floured working surface. Flatten each ball into a circle. Place 1 tbsp of filling in the center of each dough circle. Wrap dough to cover the filling completely; pinch the top of dough to seal. Place dough, seam side down, in the middle of parchment paper. Cover the dough with a cloth.
  • Tie a tea towel around the steamer lid. Bring the water in a steamer to a simmer. Put some dough into the steamer. Leave enough space between dough as they will rise/expand much. Steam the buns for ~ 15 min. Lift the lid carefully & remove the buns. Serve warm.
  • Read the instruction on the yeast packaging.

Friday, August 12, 2016

Tahu Aci Garing (Crispy Tapioca Stuffed Tofu)


In Indonesian & English

Bahan
  • 3 Tahu (@ 400-420 gr), 3 st Ketumbar bubuk
  • 25 gr Terigu+75 gr Tp.tapioka, ½ st Gula
  • 2 Daun bawang-iris halus, ½ st Lada bubuk
  • ½ st Kaldu bubuk, 3 Bawang putih-haluskan
  • 1½ sm Bawang goreng-gerus kasar
  • ½ st Bawang putih bubuk, 5 st Garam
  • Minyak goreng & Air panas secukupnya

Sambal kecap: opsional
  • 5 sm Kecap manis1 Bawang putih-cincang
  • 2 Bawang merah & 4 Rawit-iris halus
  • 1 Jeruk limau-peras airnya, ¼ st Garam


Cara membuat
  • Potong 2 buah tahu, masing2 menjadi 16 potongan berbentuk segitiga, sisihkan. Potong & ambil 40 gram dari tahu ketiga lalu haluskan dng ulekan (utk dicampur menjadi isian), sisihkan. Sisa tahu ketiga, dipotong berbentuk segitiga menjadi 8 potong. Total potongan menjadi 40 potong.
  • Campur air panas dengan bawang putih halus, ketumbar bubuk & 4 st garam. Rendam tahu di air selama ± 30 menit. Tiriskan, goreng hingga tahu mulai kering. Angkat, biarkan hingga dingin.
  • Sambal kecap: Campur semua bahan, tekan2 rawit & bawang2 iris agar lebih rasa menyatu.
  • Bahan aci: Campur rata tepung2, bawang putih bubuk, 1 st garam, kaldu bbk, lada, gula & tahu halus. Tuangi ± 75 ml air panas, aduk hingga menjadi adonan lembek tapi tak cair. Bila terlalu kering, tambahkan sedikit air panas. Masukkan daun bawang & bawang merah gerus, aduk rata.
  • Iris/belah di salah satu sisi tahu tetapi jangan sampai terputus. Isi/oles aci di sisi belahan dalam tahu, mulai dari dasar belahan sampai ke permukaan atas. Katupkan & perlahan tekan tahu utk memadatkan. Oles juga aci tipis2 di bagian atas tahu. Goreng tahu di minyak panas yg banyak dengan api sedang hingga kecoklatan & aci matang. Angkat & tiriskan di kertas roti. Hidangkan panas dengan sambal kecap maupun rawit utuh saja.


Ingredients
  • 3 firm Tofu (@ 400-420 gr), ½ tsp Sugar
  • 25 gr Flour+75 gr Tapioca flour, 5 tsp Salt
  • 2 Green onions-cut, 3 Garlic cloves-grind
  • ½ tsp Broth pwd, 3 tsp ground Coriander
  • 1½ tbsp Fried onion-coarsely ground
  • ½ tsp Garlic powder, ½ tsp ground Pepper
  • enough Frying oil & Hot water

Sweet soya sambal: optional
  • 5 tbsp Sweet soy sauce, ¼ tsp Salt
  • 2 Shallots & 4 Bird’s eye chilies-sliced
  • 1 Kaffir lime-squeeze the juice out
  • 1 Garlic clove-minced


Directions
  • Slice 2 of the tofu into 16 pcs in triangle shape; set aside. Slice 40 gr from the 3rd tofu. Using a pestle, crush it finely (will be use as filling later on); set aside. Slice the remaining of 3rd tofu into 8 pcs in triangle shape. Total of tofu slices are 40 pcs.
  • Combine the hot water with 4 tsp of salt, ground coriander & garlic. Soak tofu in the mixture for ~ 30 minutes. Drain & then fry tofu until it start to dries. Remove from the heat & let it cool down.
  • Sweet soya sambal: Mix all ingredients; press down sliced chilies & shallots to combine the flavor.
  • Tapioca filling: Mix all flours, garlic powder, 1 tsp of salt, broth powder, pepper, sugar & crushed tofu. Combine it well. Pour in ~ 75 ml of hot water; stir until the dough becomes soft but not too thin/watery. If the dough is too dry, add in a bit more hot water. Stir in green onion & fried onion.
  • Slit/split tofu in one of it sides, but don’t cut it through. Spread tapioca filling into the slit in the tofu, from the slit base until the upper side. Gently pressing both sides of tofu to compact. Spread also the tapioca filling thinly over the top side. Deep fry tofu in hot oil over medium heat until the filling cooked & the tofu golden browned. Remove from the heat & drain on paper towels. Serve warm with the sweet soya sambal or just with whole bird’s eye chilies.

Kue Semprit Cokelat (Indonesian Chocolate Butter Cookies)


In Indonesian & English

Bahan
  • 175 gr Terigu serba guna, 40 gr Maizena
  • 25 gr Cokelat masak yang dark/semi dark
  • 15 gr Cokelat bubuk tawar, ½ st Garam
  • 120 gr Gula halus, 10 ml Kopi espresso
  • 190 gr Mentega-suhu ruang, 1 Telur
  • Chocolate chips/Kacang-hiasan (opsional)


Cara membuat
  • Panaskan oven 150° C, nyalakan api atas & bawah. Letakkan rak di posisi tengah. Campur terigu, maizena, garam & cokelat bbk, sisihkan. Tim cokelat masak & kopi hingga leleh. Sisihkan & biarkan hingga mencapai suhu ruang.
  • Kocok mentega & gula sampai naik & lembut dng kecepatan sedang. Beri telur, kocok sampai adonan ringan. Dengan spatula, sisir sisi tepi & dasar wadah agar adonan tercampur rata. Beri campuran tepung, kocok dng kecepatan rendah hingga tercampur rata saja (aduk dng spatula). Jangan kocok adonan terlalu lama. Tambahkan cokelat leleh, aduk melipat dng spatula.
  • Masukkan adonan ke dalam plastik segitiga, gunakan spuit bintang di ujungnya. Semprotkan adonan ke loyang yang sudah diminyaki dengan bentuk lingkaran/bunga/bintang (sesuai selera). Hias dng chocolate chips/kacang. Panggang ± 30 menit. Keluarkan dari oven, biarkan 1 menit di atas loyang. Hati2 letakkan kue di atas rak kawat hingga dingin sempurna.
  • Simpan di dalam toples kue kedap udara. Di dalam wadah tertutup, pada suhu ruang, kue dapat disimpan selama 10 hari atau dapat juga disimpan tertutup di freezer untuk beberapa bulan. Akan dihasilkan kue seberat ± 540 gr.


Ingredients
  • 175 gr all-purpose Flour, 40 gr Corn starch
  • 25 gr Dark/semi dark cooking chocolate
  • 15 gr unsweetened Cocoa powder, 1 Egg
  • 120 gr Caster sugar, 10 ml Espresso coffee
  • 190 gr Butter-room temp., ½ tsp Salt
  • Chocolate chips/Nuts-garnish (optional)


Directions
  • Preheat oven to 150° C over bottom & upper heat. Place the oven rack in the middle position. Combine the flour, starch, salt & cocoa powder; set aside. Melt dark chocolate & coffee over a hot-water bath with medium heat. Set aside & let cool to room temperature.
  • Beat the butter & sugar with medium speed until fluffy & creamy. Mix in the egg until light. Scrape down the sides of bowl as needed. Add in dry ingredients & mix with low speed (use a spatula) just until incorporated; don`t over mix the dough. With a spatula, fold in melted chocolate.
  • Put the dough into a piping bag fitted with a star tip. Pipe the dough onto a greased baking sheet, forming circles/rosettes/stars (desired shapes). Spacing about 4-5 cm apart. If desired, decorate the cookies with chocolate chips/nuts. Bake for ~ 30 minutes. Remove from oven; cool on baking sheet for 1 minute. Transfer the cookies gently to a wire rack to cool completely.
  • Store in an air tight cookie jar. In a covered container, at room temperature, these cookies will keep for about 10 days or they can be frozen for several months. You will get ~ 540 gr of cookies.

Monday, August 8, 2016

Mapo Tahu Sichuan (Szechuan Mapo Tofu)


In Indonesian & English

Bahan
  • 150 gr Daging cincang, 2 st Bawang putih cincang
  • 400 gr Tahu-potong dadu 2 cm, 2 st Cabai bubuk
  • 350 ml Kaldu ayam+2 sm Saus soya-campur
  • 5 st Doubanjiang*, 2 st Dou-chi**, 2 st Angciu***
  • 1 st Andaliman sangrai-tumbuk, 2 st Jahe cincang
  • 6 sm Minyak kacang/sayur/jagung, 2 st Minyak wijen
  • 1½ st Maizena+6 st Air-campur, 3 Daun bawang-iris
  • Air panas & Garam secukupnya

Cara membuat
  • Rendam potongan tahu di air panas yang sudah digarami selama 10-15 menit. Sementara itu, campur doubanjiang, dou chi, cabai bubuk, 1 st dari masing2 bawang putih & jahe kmd sisihkan. Campur daging dengan angciu lalu sisihkan.
  • Panaskan wajan/pan tebal di api besar. Masukkan 1 sm minyak & ratakan. Panaskan hingga mulai berasap. Kecilkan api ke sedang, masukkan daging & aduk hingga tak bergumpal2. Beri 1 st dari masing2 bawang putih & jahe, masak hingga harum (± 2 menit). Aduk sampai daging matang & mulai kecoklatan. Angkat & sisihkan.
  • Panaskan sisa minyak di wajan yang sudah dipanaskan. Masukkan campuran doubanjiang, aduk2 hingga harum. Tuangi campuran kaldu, masak hingga mendidih. Beri 1/2 bagian dari daun bawang & masukkan kembali daging. Masak hingga rasa menyatu.
  • Tiriskan tahu lalu masukkan ke wajan. Masak beberapa menit sambil diaduk perlahan2. Tuangi larutan maizena, masak hingga cairannya mengental. Matikan api, aduk masuk minyak wijen.
  • Pindahkan ke mangkuk saji, taburi dng andaliman tumbuk & sisa irisan daun bawang.
  • Douban jiang: pasta kacang pedas-minyak merah.
  • ** Dou-chi: fermentasi kedelai hitam asin; bila tak ada dapat diganti dng tauco asin, ambil kacangnya (rasa akan sedikit beda).
  • *** Angciu dapat diganti dengan Brandy/Dry sherry/Mirin. Untuk yang tak mengkonsumsi alkohol, dapat diganti dengan non-alcohol Mirin atau anda dapat membuatnya sendiri. Caranya: Campur 1 st kecap asin, 1 st air nipis & 1 cm jahe-parut. Aduk sambil ditekan2 jahenya dng punggung sendok agar rasa menyatu lalu ambil sarinya saja.

Ingredients
  • 150 gr ground Beef/Pork, 2 tsp minced Garlic
  • 400 gr firm Tofu/Soft block tofu-2 cm diced
  • 350 ml Chicken stock+2 tbsp Soy sauce-mixed
  • 5 tsp Pixian Chili bean paste (Douban jiang)
  • 2 tsp Fermented black soybeans (Dou-chi) *
  • 2 tsp Shaoxing wine **, 2 tsp minced Ginger
  • 2 tsp Chili flakes, enough hot Water & Salt
  • 2 tsp Sesame oil, 3 Green onions-sliced
  • 1½ tsp Cornstarch+6 tsp Water-mixed
  • 1 tsp roasted Sichuan pepper-grind
  • 6 tbsp Peanut/Vegetable/Corn oil

Directions
  • Soak diced tofu in hot salted water for 10-15 minutes; set aside. Meanwhile, combine the chili bean paste, fermented black beans, chili flakes, 1 tsp of each garlic & ginger. Set aside. Mix the meat with Shaoxing wine; set aside.
  • Heat a wok/heavy skillet over high heat. Add 1 tbsp of oil & swirling to coat. Heat until it just begins to smoke. Stir in the meat, breaking up lumps. Add 1 tsp of each garlic & ginger; stir-fry over moderate heat until fragrant (~ 2 minutes). Keep stirring until the meat is cooked through & starting to brown. Remove the beef and set aside.
  • Heat the remaining oil in a preheated wok/skillet. Put in the chili bean paste mixture. Keep stirring until it fragrant. Pour in the chicken stock mixture; bring it to a boil. Put the meat & half portion of sliced green onions into the wok. Cook until the flavor blended.
  • Drain tofu & then put it into the wok. Simmer for few minutes; stirring gently. Pour the cornstarch mixture, a little at a time, and cook until the liquid thickens. Turn off the heat; stir in sesame oil.
  • Transfer to a big bowl. Sprinkle sichuan pepper & remaining sliced green onions on top.
  • * Dou-chi substitute: Salty soy bean paste; use the beans only (the taste will be slightly different).
  • ** Shaoxing wine substitute: Brandy/Dry sherry/Mirin. For those who don’t consume alcohol: try non-alcohol Mirin or make your own mixture. To make it yourself, combine 1 tsp of soy sauce, 1 tsp of lime/lemon juice & 1 cm ginger-grated. Stir & press the ginger with the back of your spoon while you mix it with other ingredients. Discard ginger & use the mixture.

Thursday, July 14, 2016

Pepes Tahu (Aromatic Steamed Tofu Parcel)



In Indonesian & English

Bahan
  • 420-450 gr Tahu, ½ st Ketumbar bubuk
  • 4 Daun jeruk-iris halus, 1 Telur-kocok
  • 3 Bawang merah-iris halus, 2 st Garam
  • 6-7 Rawit, 1 sm Kelapa parut-sangrai
  • 6-7 Daun salam, segenggam Dn kemangi
  • 1 Daun bawang-iris, ½ st Gula, Minyak
  • 3 Sereh-potong besar2 & geprek
  • Tusuk gigi/Lidi, Daun pisang *
Haluskan:
  • 2 Bawang putih kecil, 2 Cabai merah **
  • 2 Bawang merah, 2 cm Kunyit, 3 Kemiri

Cara membuat
  • Tumis bumbu halus & bawang iris sampai harum, angkat & sisihkan. Hancurkan tahu dengan garpu hingga tak ada gumpalan2 besar lagi (tetapi jangan terlalu halus/hancur).
  • Campur tahu dengan kelapa parut, tumisan bumbu, gula, garam, ketumbar, daun jeruk, daun bawang & kemangi, aduk rata. Beri telur, aduk rata. Bagi adonan menjadi 6 atau 7 sama banyak.
  • Potong daun pisang jadi 6-7 lembar berukuran ± 15X27 cm. Susun 1 daun salam, potongan sereh & 1 rawit di tengah tiap lembar potongan daun pisang. Letakkan adonan tahu di atasnya. Bungkus rapat & semat dng lidi/tusuk gigi. Kukus selama ± 30 menit.
  • * Daun pisang dapat diganti dengan aluminium foil, tetapi pepes akan lebih harum bila dimasak dengan daun pisang. ** Buang biji & membran dari dalam cabai bila tidak mau pepesnya pedas.

Ingredients
  • 420-450 gr firm Tofu, ½ tsp ground Coriander
  • 3 Shallots & 4 Kaffir lime leaves-thinly sliced
  • 3 Lemongrass-bruised & sliced big, frying Oil
  • 1 tbsp grated Coconut-roasted, ½ tsp Sugar
  • 6-7 Bird’s eye chilies, 1 Green onion-sliced
  • 6-7 Bay leaves, 1 Egg-beaten, 2 tsp Salt
  • handful of Lemon basil leaves
  • Banana leaves *, Toothpicks/skewers
Grind into a paste:
  • 2 cm Turmeric, 2 cloves small Garlic
  • 2 Shallots, 3 Candle nuts, 2 Red chilies **

Directions
  • Sauté the spices paste & sliced shallots until fragrant; set aside. Using a fork, mash the tofu until big lumps are gone. Don’t mash the tofu until it’s too fine; stop mashing when big lumps are gone.
  • Mix mashed tofu with grated coconut, sautéed spices, all seasoning, green onion, kaffir lime & basil lime leaves. Put in the egg; combine them well. Divide the tofu mixture evenly into 6 or 7 parts.
  • Cut banana leaves into 6 or 7 sheets, ~ 15X27 cm. Put 1 bay leaf, 1 bird’s eye chili & lemongrass slices on the center of each banana leaf sheet. Place the tofu mixture on top of it. Wrap up the leaf tightly to covers all. Pin with small skewers/toothpicks. Steam for ~ 30 minutes.
  • * Banana leaf can be substitute with aluminum foil, but the tofu parcel won’t get the same aroma (though it will still taste very good). ** Discard all of the chili seeds & ribs (membranes) if you don’t want the dish to be spicy.

Kari Ayam (Indonesian Chicken Curry)


In Indonesian & English

Bahan
  • 1 Ayam-potong 10, 600 gr Kentang-potong2
  • 1 cm Lengkuas & 1 Sereh-geprek, 1 Pekak
  • 6 Daun jeruk, 1 st Daun klabet, 2 st Gula
  • ½ st Pala, 4 cm Kayu manis, 1 Jeruk nipis
  • 150 ml Santan cair, 250 ml Santan kental
  • 1 sm Air asam, 4 st Garam, 850 ml Air
  • 3 sm Minyak, 3 Cengkeh-geprek
Haluskan:
  • 3 Cabai merah-buang biji & membrannya
  • 3 cm (15 gr) Jahe, 5 Kemiri, 1 Kapulaga
  • 5 (45 gr) Bawang merah, 1 sm Ketumbar
  • 5 (25 gr) Bawang putih, 1 st Garam
  • 1 st Jintan, 5 gr Kunyit, 1 st Lada

Cara membuat
  • Lumuri ayam dengan air jeruk nipis & 2 st garam, diamkan 20 menit. Didihkan air di panci bersama dengan cengkeh, kayu manis, pekak & pala.
  • Sementara itu, tumis bumbu halus, daun jeruk, sereh & lengkuas sampai harum. Angkat, masukkan ke air mendidih. Tuangi santan cair & air asam, masak sampai rasa menyatu.
  • Masukan ayam, klabet & gula. Masak hingga ayam matang, aduk sesekali saat memasak.
  • Tuang santan kental, beri kentang & garam. Masak & aduk sesekali hingga kentang matang & kuah sedikit mengental.

Ingredients
  • 1 Chicken-cut into 10, 4 cm Cinnamon
  • 1 cm Galangal & 1 Lemongrass-bruised
  • 6 Kaffir lime leaves, 3 Cloves-bruised
  • 600 gr Potatoes-cut, 3 tbsp Frying oil
  • 1 tbsp Tamarind juice, 1 Star anise
  • 250 ml Coconut cream, 2 tsp Sugar
  • 150 ml Coconut milk, 850 ml Water
  • 1 tsp Fenugreek leaves, 4 tsp Salt
  • ½ tsp ground Nutmeg, 1 Lime
Grind into a paste:
  • 3 Red chilies-scrape out seeds & ribs
  • 5 (45 gr) Shallots, 5 (25 gr) cloves Garlic
  • 3 cm (15 gr) Ginger, 1 tbsp Coriander
  • 1 tsp Cumin, 5 gr Turmeric, 1 tsp Salt
  • 5 Candle nuts, 1 Cardamom, 1 tsp Pepper

Directions
  • Rub the chicken with lime juice & 2 tsp of salt; let it stand for 20 minutes. In a big pot, put the water together with cloves, cinnamon, star anise & nutmeg; bring it to a boil.
  • Meanwhile, sauté the spices paste, kaffir lime leaves, galangal & lemongrass until fragrant. Put sautéed spices into the pot. Pour in coconut milk & tamarind juice; cook until the flavor blended.
  • Add in the chicken, fenugreek leaves & sugar. Keep on cooking & stirring it occasionally until the chicken cooked. Stir in coconut cream, potatoes & salt. Simmer until the potatoes are cooked & the gravy thickens.

Sayur Lebui Khas Lombok (Black Bean Soup à la Lombok)



In Indonesian & English

Bahan
  • 150 gr Kacang hitam, 3 Cabai besar-iris
  • 5 Bawang merah-iris tipis, 1 st Kaldu bubuk
  • 100 gr Labu kuning/labu siam-potong dadu
  • 1 Belimbing wuluh-potong2 (1 st Air nipis)
  • 150 gr Daging-iris2 (opsional), 4 st Garam
  • 3-5 Rawit utuh, 1 st Gula200 ml Santan
  • 2 cm Lengkuas & 1 Sereh-geprek, Minyak
  • 1 cm Kencur & 1 cm Jahe-cincang, 2 lt Air
  • 2 cm Kunyit & 3 Bawang putih-cincang
  • 2 tangkai Kemangi-petik daun, 3 Dn salam

Cara membuat
  • Rendam kacang dalam air minimal selama 8 jam sampai semalaman. Masukkan kacang ke panci, beri air lalu rebus dengan api besar sampai mendidih. Putar api ke kecil, tutup panci & rebus hingga kacang mulai lunak. Masukkan daging, masak hingga daging empuk & kacang benar2 lunak.
  • Tumis bawang merah, cabai iris, bumbu cincang, lengkuas, sereh & salam sampai wangi. Masukkan tumisan & belimbing wuluh ke dalam rebusan kacang hitam. Masak hingga mendidih.
  • Tambahkan labu, rawit utuh, kaldu bubuk & gula. Masak hingga labu matang & sebagian kacang pecah. Beri santan & bumbui dng garam. Masak sambil sesekali diaduk hingga rasa menyatu.
  • Masukkan daun kemangi sesaat sebelum sayur diangkat dari api. Aduk rata.

Ingredients
  • 150 gr Black beans, 3 Big chilies-sliced
  • 5 Shallots-thinly sliced, 3 Bay leaves
  • 100 gr Butternut squash/chayote-diced cut
  • 3-5 whole Bird`s eye chilies, 2 lt Water
  • 150 gr Beef-sliced (optional), Frying oil
  • 1 Bilimbi fruit-cut (1 tsp Lime juice)
  • 2 cm Galangal & 1 Lemongrass-bruised
  • 1 cm Ginger-minced, 1 tsp Broth powder
  • 2 cm Turmeric & 3 cloves Garlic-minced
  • 1 cm Lesser galangal-minced, 4 tsp Salt
  • 200 ml Coconut milk, 1 tsp Sugar
  • Leaves of 2 stalks Lemon basil

Directions
  • Soak beans in water for 8 hours until overnight. Put the beans in a pot & add in water. Bring it to a boil over high heat. Reduce the heat to low & cover the pot. Simmer until the beans starts to become soft. Add in sliced beef; cook until the beef tender & the beans become really soft.
  • Sauté sliced ingredients, minced spices, galangal, lemongrass & bay leaves until fragrant. Put sautéed ingredients & bilimbi fruit into the soup. Bring it to a boil.
  • Add in the squash/chayote, whole bird`s eye chilies, broth powder & sugar. Cook until the squash becomes soft & some of the beans break down. Pour in coconut milk & season with enough salt. Keep on cooking & stirring the soup once in a while until the flavor blender.
  • Stir in the lemon basil leaves right before you remove the pot from the heat.

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