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Monday, July 29, 2013

Rujak Serut (Shredded Fruit Salad with Coconut Sugar Syrup)


In Indonesian & English
Bahan
-  300 gr Nanas, 250 gr Jeruk Bali               -  1 lt Air, 150 gr Gula jawa/palm
-  300 gr Mangga muda, 200 gr Ketimun     -  2 st Asam (2 st Cuka+2 sm Air nipis)
-  150 gr Bengkuang/Ubi merah muda           -  7 Rawit, 3 Cabai merah, 1 st Garam
-  30 gr Kacang tanah tanpa kulit-goreng    -  5-6 sm Gula, ½ st Terasi (opsional)

Cara membuat
-   Ukuran diatas adalah brt daging buah saja (setlh dikupas). Serut/ptng tipis panjang mangga, bengkuang/ubi & ketimun, potong kecil2 nanas & jrk bali. Sisihkan. Haluskan kacang tanah, rawit & cabai merah. Sisihkan.
-   Didihkan air, mskkan kacang & cabai halus, gula jawa, gula, asam, garam & terasi. Aduk hingga gula larut & rasa menyatu. Angkat dari api, masukkan buah2an. Biarkan hingga dingin kmd simpan di kulkas semalam, hidangkan dingin2.

Ingredients
-  300 gr Pineapple, 250 gr Pomelo       -  150 gr Coconut/Palm sugar, 5-6 tbsp Sugar
-  300 gr young/raw Mango                     -  2 tsp Tamarind (2 tsp Vinegar+2 tbsp Lime juice)
-  200 gr Cucumber, 1 lt Water           -  7 Bird`s eye chilies, 3 Red chilies, 1 tsp Salt
-  150 gr Jicama/raw Sweet potato      -  ½ tsp Shrimp paste (optional)
-  30 gr skinless Peanuts-fry

Directions
-   The fruits weight stated above are only for the fruit meat (after the fruits skin/rind peepled). Shred/cut thinly the mango, jicama/sweet potato & cucumber into matchsticks; cut small the pineapple & pomelo. Set aside. Grind the fried peanuts & all chilies; set aside.
-   Boil the water, stir in ground peanuts & chilies, all sugar, tamarind, salt & shrimp paste. Cook until the sugar dissolved & the flavor blended. Remove from the heat, add in the fruits. Let it cool completely; cover & refrigerate over night. Serve cold.

Sunday, July 21, 2013

Tumis Labu Siam & Tempe (Sautéed Chayote & Tempeh)


In Indonesian & English

Bahan
-  1 Labu siam-ptg kecil2, 1 Tomat-potong2         Haluskan:
-  2 Cabai merah-iris2, 1 st Terasi, Garam           -  4 Bawang mrh, 2 Bawang pth kcl
-  100 gr Tempe, ½ st Kaldu bbk, 125 ml Air      -  2 cm Kencur, 1 Tomat kecil
-  1 st Gula, ½ st Lada, 2 Daun salam                    -  3 Cabai keriting
-  1 Daun bawang-iris2, 2 sm Minyak

Cara membuat
-   Potong tempe kotak2 kmd goreng sampai kecoklatan. Remas2 labu dng garam, diamkan 15 mnt.
-   Tumis bumbu hls, terasi & cabai dng minyak. Mskkan labu, salam, air, gula, lada, kaldu. Masak hingga labu matang tetapi msh kaku. Beri tomat, daun bawang, garam & tempe, aduk hingga rasa menyatu.

Ingredients
-  1 Chayote-small cut, 1 Tomato-cut                       Grind into a paste:
-  2 Red chilies-cut, 1 tsp Shrimp paste                   -  4 Shallots, 2 cloves small Garlic
-  100 gr Tempeh, 2 Bay leaves, ½ tsp Pepper        -  1 small Tomato, 3 Cayenne peppers
-  125 ml Water, 1 tsp Sugar, ½ tsp Broth pwd     -  2 cm Lesser Galangal
-  1 Green onion-sliced, 2 tbsp Oil, Salt

Directions
-   Dice cut the tempeh & then fry until golden brown, set aside. Squeeze the chayote with some salt & let it stand for 15 minutes.
-   Sauté ground spices, shrimp paste & chilies with oil. Put in the chayote, bay leaves, water, sugar, pepper & broth powder. Cook until the chayote cooked but not yet soft. Stir in the tomato, green onion, salt & fried tempeh until the flavor blended.

Monday, July 15, 2013

Lap Pet (Ground Duck Meat Salad-Laos/Thai Duck Larb)



In Indonesian & English

Bahan
  • 350 gr Daging bebek-cincang atau potong kecil2
  • 2 Daun bawang-iris2, 1 sm Daun jeruk iris halus
  • 3 st Daun ketumbar iris, 2 st Cabai bubuk, Garam
  • 8 Daun kemangi/Daun mint-sobek2, 2 sm Ketan putih
  • 50 gr Bawang merah iris halus2 sm Air jeruk nipis
  • 7 Rawit-iris2, 2 sm Sereh iris halus, 2 sm Saus soya
  • 2 st Kecap ikan2 sm Air kaldu bebek/ayam
  • Daun selada, Tomat, Ketimun, lobak, dll-untuk salad

Cara membuat
  • Sangrai beras ketan di pan hingga kecoklatan. Angkat lalu biarkan sampai mendingin. Giling beras ketan tersebut sampai halus. Sisihkan.
  • Campur daging dengan air nipis, saus soya & kecap ikan, biarkan 30 menit.
  • Panaskan wajan anti lengket, tumis daging bersama rawit, sereh & daun jeruk hingga dagingnya matang. Masukkan kaldu, cabai bubuk & garam. Masak hingga mengering. Beri bawang merah, daun bawang & beras giling, aduk hingga rata saja. Angkat, beri kemangi & daun ketumbar/mint. Aduk rata.
  • Atur daun selada dipiring saji, letakkan daging di atas selada. Hias dengan ketimun & tomat di sekelilingnya (sayuran dapat  diganti, tergantung selera).


Ingredients
  • 350 gr Duck meat fillet-minced/small cut
  • 2 tbsp raw Sticky rice2 tsp Chili powder
  • 1 tbsp finely sliced Kaffir lime leaves, Salt
  • 3 tsp sliced Cilantro2 Green onion-sliced
  • 50 gr finely sliced Shallots2 tsp Fish sauce
  • 2 tbsp Duck/chicken stock, 2 tbsp Lime juice
  • Bird`s eye chilies-sliced, 2 tbsp Soya sauce
  • 8 Lemon basil/Mint leaves-shredded
  • 2 tbsp finely sliced Lemongrass
  • Lettuce, Tomato & Cucumber-for the salad

Directions
  • Toast the sticky rice in a skillet until light brown; remove from the heat & let it cool down. Grind them into a coarse powder; set aside.
  • Combine the meat with lime juice, soya sauce & fish sauce; let it stand for ~ 30 minutes.
  • In a hot nonstick skillet, sauté the meat, bird`s eye chilies, lemongrass & kaffir lime leaves until the meat is cooked. Add in duck stock, chili powder & enough salt. Cooked until it becomes rather dry. Put in green onion, shallots & ground sticky rice; stir just until it combined. Remove from the heat; add in lemon basil/mint leaves & cilantro.
  • Arrange lettuce in a serving plate & put in the meat above the lettuce. Place some cucumber & tomato slices around the plate (you could also add other kind of vegetable as desired).

Tuesday, July 2, 2013

Daging Jeruk Keprok/Chen Pi Niu Rou (Tengerine Beef)


In Indonesian & English


Bahan

  • 600 gr Daging sapi samcan belakang, ½ st Andaliman
  • 1 Jeruk keprok, 2 st Doubanjiang/Pasta cabai
  • 2 Daun bawang-ptg2 1½ cm, 4 sm Minyak sayur
  • 2 sm Kecap asin, 2 sm Saus soya, 2 sm Madu
  • 2 sm Saus hoisin, 2 Bawang putih-haluskan
  • 2 sm Angciu/Dry sherry, 1 st Maizena
  • 2 sm Wijen-sangrai, 2 sm Jahe cincang
  • 1 Cabai merah-buang biji & cincang


Cara membuat


  • Kupas jeruk keprok, ambil 10 gr kulit, kerok bagian putihnya sebanyak mungkin. Didihkan air di pot kecil, masak kulit jeruk selama 5-6 mnt untuk menghilangkan rasa pahitnya. Iris2 kulit jeruk tipis memanjang, sisihkan. Peras 60 ml air jeruk keprok.
  • Iris2 daging tipis memanjang ukuran 5 cm; sisihkan. Kocok maizena, kecap asin, saus soya, 1 sm angciu, bawang putih & jahe. Mskkan daging & aduk rata. Tutup & rendam daging di kulkas selama 30 mnt.
  • Pnskan 3 sm minyak sayur di wajan dng api besar. Mskkan daging, tumis hingga kecoklatan tapi msh ada bagian yg berwarna pink didalamnya. Angkat daging bersama cairannya & sisihkan.
  • Pnskan 1 sm minyak sayur di wajan. Mskkan andaliman, kulit jeruk & cabai, tumis 1 mnt. Tuangi 1 sm angciu, air jeruk, saus hoisin & madu. Masak hingga cairan berkurang setengahnya. Bari daging & dn bawang, aduk2 sampai dn bawang mulai layu. Angkat dari wajan & taburi dng wijen.

Ingredients

  • 600 gr Beef flank steak, 2 tsp Chili bean sauce
  • 2 tbsp minced Ginger, 4 tbsp Vegetable oil
  • 2 Green onions-sliced into 1½ cm, 1 Tangerine
  • 2 tbsp Salty soy sauce, 2 tbsp Light Soy sauce
  • 2 cloves Garlic-grind, ½ tsp Sichuan peppercorns
  • 2 tbsp Honey, 1 tsp Cornstarch
  • 2 tbsp Chinese rice wine/dry sherry
  • 2 tbsp Sesame seeds-toasted
  • 1 Red Chili-seeded & chopped
  • 2 tbsp Hoisin sauce


Directions


  • Peel the tangerine, take 10 gr of the rind; scrape away as much of the white pith as possible. Boil water in a small pot; blanch the tangerine rind in water for 5-6 minutes to get rid of any bitterness. Slice the rind into slivers; set aside. Save 60 ml of the tangerine juice.
  • Thinly slice the beef into 5 cm long strips; set aside. Whisk together the cornstarch, all soy sauce, 1 tbsp rice wine, garlic & ginger. Add in the beef & toss to coated all sides; covered & marinate the beef in the fridge for 30 minutes.
  • Heat 3 tbsp of vegetable oil in a wok/large pan over high heat. Put in the beef & stir-fry until the beef browned but still slightly pink inside. Remove the beef & any liquid from the wok & set aside.
  • Heat 1 tbsp of vegetable oil in a wok until it`s hot. Add in the Sichuan peppercorns, tangerine rind & chili; stir-fry for 1 min. Pour in 1 tbsp rice wine, tangerine juice, hoisin sauce & honey. Stir until the liquid reduced into half. Toss in the beef & sliced green onion; stir until the green onions start to wilt. Remove from the wok & sprinkle with sesame seeds.

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