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Friday, December 25, 2015

Ayam Panggang Char Siu (Char Siu Chicken)


In Indonesian & English

Bahan
  • 1 Ayam kampung (± 1,3 kg)
  • 20 gr Bawang putih & 12 gr Jahe-hlskan
  • 1 sm Garam, Air, Biji wijen sangrai

Saus:
  • 2 st Minyak wijen, Sisa saus perendam
  • 3 sm Air dari loyang bekas memanggang
  • 1 st Maizena+1 sm Air-aduk
  • sejumput Lada bbk, 1 Cabai-iris (opsional)

Bahan perendam:
  • 4 sm Angciu/dry Sherry, 3 sm Madu
  • 3 st Bumbu ngohiong, 1 st Jahe bbk
  • 1 st Bawang putih bbk, 1 sm Air nipis
  • 4 sm Saus hoisin, 3 st Angkak-hlskan *
  • 3 sm Saus soya pekat
  • 1 st Kulit jeruk kering-hlskan

Cara membuat
  • Buang lemak di bagian bawah dekat lubang perut ayam. Potong ujung sayap & kaki bawah. Dng gunting dapur, potong punggung ayam, pada sisi kiri & kanan tlg punggung, kmd buang tulang punggung tsb atau simpan utk membuat kaldu dikesempatan lain.
  • Isi panci besar dng air seckpnya utk merendam ayam. Beri garam, baw. putih & jahe halus lalu masak hingga mendidih. Kecilkan suhu & biarkan mendidih selama ± 20 mnt. Masukkan ayam, masak selama ± 5 mnt. Angkat ayam dari air & keringkan. Tusuk2 kulit ayam dng ujung pisau utk melubanginya (jangan tusuk dagingnya)
  • Campur bahan perendam. Ulasi seluruh bagian badan ayam dng bhn perendam. Taruh ayam & bahan perendamnya ke dlm kantung plastik. Simpan di kulkas selama min. 8 jam sampai 2 hari.
  • Panaskan oven 200°C. Ltkkan ayam di atas rak panggang yg ditaruh di dlm loyang panggang berisi air dng posisi punggung menghdp ke atas. Panggang ayam 30 mnt. Balik posisi ayam, dada menghadap atas. Ulasi dng sisa saus perendam, panggang selama 40-45 mnt. Kecilkan suhu ke 150° C. Balik posisi ayam & ulasi lagi dng saus, panggang sampai matang (15-20 mnt).
  • Saus: Panaskan pan saus di atas api sedang. Mskkan sisa saus perendam, 3 sm air dari loyang bekas memanggang & irisan cabai. Masak sampai mendidih, beri minyak wijen, lada bbk, & campuran maizena. Aduk sampai saus mulai mengental. Sisihkan & biarkan mendingin.
  • Taburi ayam & saus dng biji wijen. Hidangkan selagi panas.
  • * Dapat diganti dng 3 sm buah Bit bubuk.


Ingredients
  • 1 whole Free-range chicken (~ 1,3 kg)
  • 20 gr Garlic & 12 gr Ginger-grind, Water
  • 1 tbsp Salt, toasted Sesame seeds

Sauce:
  • Remaining of marinate sauce
  • 2 tsp Sesame oil, pinch of ground Pepper
  • 1 tsp Cornstarch+1 tbsp Water-mix
  • 3 tbsp Drippings from roasting
  • 1 Cayenne peper-sliced (optional)

Marinate ingredients:
  • 4 tbsp Shaoxing wine/dry Sherry
  • 3 tsp 5-spice powder, 3 tbsp Honey
  • 1 tsp ground Garlic, 1 tsp ground Ginger
  • 4 tbsp Hoisin sauce, 1 tbsp Lime juice
  • 3 tsp ground Red yeast rice *
  • 1 tsp ground dried Orange peel
  • 3 tbsp Dark soy sauce


Directions
  • Remove excess fat in the lower part of chicken`s cavity. Cut wings tip & lower legs. Using a poultry shears/kitchen shears, cut through the chickens collarbone to remove the backbone. Discard the backbone or save it to make stock next time.
  • Fill your pot with enough water to parboil the chicken. Add in salt, ground garlic & ginger; bring it to a boil. Reduce the temperature to maintain a good simmer for ~ 20 min. Put in the chicken; cook for ~ 5 minutes. Remove chicken from water & pat dry. Using a sharp knife, prick holes in the chicken skin all over (don’t pierce the flesh).
  • Combine all marinate ingredients. Rub the mixture on & inside the chicken. Put the chicken & marinate sauce into a plastic bag. Set aside & keep in the fridge for at least 8 hours up to 2 days.
  • Preheat oven to 200°C (400°F). Place the chicken back-side up on a roasting rack in a watered baking pan/dish. Roast chicken for 30 minutes. Turn chicken breast-side up. Smear with the remaining sauce mixture & roast for 40-45 minutes. Reduce the temperature to 150° C (300° F). Turn back-side up again; smear with the sauce & continue roasting until done (15-20 minutes).
  • Sauce: Preheat a sauce pan over medium heat. Put in the rest of marinate ingredients, drippings from roasting & cayenne pepper. Cook until it starts to slightly bubbled; add in sesame oil, ground pepper & cornstarch mixture. Stir until the sauce thickens. Set aside & let it cool.
  • Sprinkle some sesame seeds over the chicken & sauce. Serve while the chicken still hot.
  • * Can be substitute with 3 tbsp Beet powder.

Thursday, December 24, 2015

Stick Bawang Renyah (Crunchy Onion Sticks)


In Indonesian & English

Bahan
  • 250 gr Terigu+50 gr Tp. tapioka, Minyak
  • 25 gr Bawang putih, 60 gr Bawang merah
  • 1 Daun bawang-cacah, 5-6 lbr Daun seledri
  • 100 ml Santan kental, 1 st Kaldu bubuk
  • 2 Telur, ½ st Lada bubuk, 2 st Garam
  • ½ st Baking powder (opsional)


Cara membuat
  • Blender/ulek kasar bawang2, seledri, garam & lada. Aduk rata adonan bawang dng telur, santan & kaldu bbk. Masukkan adonan ke dalam campuran tepung lalu uleni hingga menyatu saja. Beri daun bawang, uleni lagi hingga kalis.
  • Taburi alas kerja & tangan dng sedikit terigu. Ambil sebagian adonan, gilas berbentuk persegi panjang setebal 1½-2 mm. Potong2 menjadi stick panjang2. Ulangi prosedur utk sisa adonan.
  • Panaskan minyak, goreng adonan tetapi usahakan agar adonan jangan saling menempel. Goreng sampai stick mengapung ke atas & kecoklatan. Tiriskan & biarkan hingga dingin terlebih dahulu lalu simpan di toples.


Ingredients
  • 250 gr Flour+50 gr Tapioca starch-mix
  • 25 gr Garlic, 60 gr Shallots, 2 tsp Salt
  • 1 Green onion-chopped, 5-6 Celery leaves
  • 100 ml thick Coconut milk, 2 Eggs
  • ½ tsp ground Pepper, 1 tsp Stock powder
  • ½ tsp Baking pwd (optional), Frying oil


Directions
  • Roughly grind the garlic, shallots, celery leaves, salt & pepper. Add in coconut milk, egg & stock powder; combine it well. Put this mixture into flour; knead just to combine all. Add in chopped green onion; knead again until the dough become elastic.
  • Sprinkle your hands & working space with some flour. Take a part of the dough, roll the dough into a flat rectangular shape (~ 1½-2 mm of thickness). Slice the dough to form long sticks. Repeat the procedure for the rest of dough.
  • Heat frying oil. Put the sticks into hot oil; try to leave enough space between each stick as they will stick together. Fry onion sticks until it floated & golden brown. Drain & let it cool down to room temperature; store in an air tight container.

Pastel Goreng (Indonesian Crispy Fried Pies)

























In Indonesian & English

Bahan isi:
  • 200 gr Daging sapi/ayam cincang, 1 st Gula
  • 25 gr Bihun, 2 sm Terigu, 2 Dn bawang-iris
  • 3-4 Telur rebus, 10 gr Jamur kuping, 50 ml Air
  • 150 gr Kentang & 50 gr Wortel-ptg dadu kecil2
  • 1 Bawang putih & 2 Bawang merah-haluskan
  • 1 st Kecap asin, ½ st Pala bbk, 1 st Kaldu bubuk
  • Garam & Lada bubuk secukupnya

Bahan kulit:
  • 325 gr Terigu, 10 gr Maizena
  • 60 gr Mentega-suhu ruang
  • 1¼ st Garam, Minyak goreng
  • 1 Telur, 1 st Gula, 125 ml Air
  • ¾ st Kunyit bubuk (opsional)


Cara membuat
  • Isi: Rebus kentang hingga matang, tiriskan. Sementara itu, rendam bihun & jamur kuping di air hangat secara terpisah sampai melunak (± 5 menit). Tiriskan & potong2 bihun lalu campur dng kecap asin. Tiriskan & iris2 jamur kuping. Iris memanjang setiap telur menjadi 8. Campur kentang rebus, bihun & sayuran. Bumbui dng garam, lada, gula, pala & kaldu bubuk. Aduk rata & sisihkan. Tumis bawang2 hingga harum. Masukkan daging & jamur, masak hingga daging berubah warna. Beri campuran sayuran & air, masak hingga air berkurang. Taburi terigu, aduk & masak hingga menyatu dengan bahan lain. Angkat dari api.
  • Kulit: Campur rata terigu, maizena, garam, gula & kunyit bubuk. Masukkan mentega & telur, aduk rata. Tuangi air sedikit2 sambil diuleni hingga adonan kalis. Ambil sedikit adonan, bulatkan lalu gilas sampai tipis (± 1 mm). Potong adonan berbentuk lingkaran berdiameter 10 atau 12 cm. Ulangi untuk sisa adonan (akan dihasilkan ± 20-26 lembar).
  • Taruh adonan isi di sisi tengah kulit lalu lipat/tangkupkan kulit hingga seluruh isi tertutup & membentuk setengah lingkaran. Tekan2 seluruh bagian tepi adonan kulit utk merekatkannya. Pilin bagian tepi kulit sesuai selera.
  • Panaskan minyak di wajan, goreng pastel hingga kuning kecoklatan. Untuk mencegah agar kulit tidak bergelembung, minyak jangan terlalu panas (panas sedang). Pastel dapat juga dimasak dng dipanggang (± 20 mnt). Bila hendak dipanggang, ulasi dulu permukaan kulit dng kuning telur.


Stuffing Ingredients:                               
  • 200 gr minced Chicken/Beef, 25 gr Rice noodle
  • 2 tbsp Flour, 2 Green onions-cut, 1 tsp Sugar
  • 3-4 Boiled eggs, 10 gr Wood ear mushrooms
  • 150 gr Potato & 50 gr Carrot-small dice cut
  • 1 clove Garlic & 2 Shallots-grind, 50 ml Water
  • 1 tsp Dark soy sauce, ½ tsp ground Nutmeg
  • 1 tsp Stock powder, Salt, ground Pepper

Wrapper Ingredients:
  • 325 gr Flour, 10 gr Corn starch
  • 60 gr Butter-room temperature
  • 1¼ tsp Salt, 1 tsp Sugar
  • 1 Egg, 125 ml Water, Frying oil
  • ¾ tsp ground Turmeric (optional)


Directions
  • Stuffing: Boil potato until it cooked & then drain. Meanwhile, separately soak glass noodle & mushroom in warm water until softened (~ 5 minutes). Drain & cut glass noodle, then mix it with dark soy sauce. Drain & slice mushrooms. Cut each egg lengthwise into 8 slices. Mix boiled potato, glass noodle & vegetables together. Season with salt, pepper, sugar, nutmeg & stock powder; stir well & set aside. Saute ground garlic & shallots until fragrant. Put in minced meat & mushroom; cook until the meat color changed. Stir in the vegetables mixture & water; cook until the water reduced. Sprinkle the flour on top, stir & cook until it combine well with other things. Remove from the heat.
  • Wrapper: Combine flour, cornstarch, sugar, salt & turmeric in a large bowl. Mix in the egg & butter. Pour in the water a little at a time while you knead the dough until it becomes smooth & elastic. Take a part of the dough, make it round & then roll the dough flat (to a thickness of ~ 1 mm). Cut the dough into a 10 or 12 cm circles. Repeat the procedure for the rest of dough (you’ll get ~ 20-26 wrappers).
  • Place some stuffing & 1 sliced of egg in the center of the wrapper. Fold in half to cover the stuffing neatly (forming a half-moon shape). Press & pinch along the edges of the wrapper to properly seal the pies. Pleats the wrapper edges as desired.
  • Heat frying oil in a deep pan/wok. Deep fry the pies until golden brown over medium heat (make sure that the oil is not too hot). Alternatively, you could also bake the pies (for ~ 20 minutes). If you want to bake it, brush the wrapper first with egg yolk.

Sunday, December 6, 2015

Teri Goreng Sambal Hijau (Fried Anchovy in Green Chili Paste)


In Indonesian & English

Bahan
  • 500 gr Ikan teri basah-buang kepala
  • 100 gr Kacang tanah, 30 ml Santan
  • 2 Daun salam, 4 Daun jeruk-iris halus
  • 4 cm Lengkuas-geprek, 2 Kemiri
  • 3 st Air jeruk nipis, ½ st Gula
  • Garam & Minyak goreng secukupnya
  • 10 Cabai hijau, 6 Cabai rawit hijau
  • 7 Bawang merah, 2 Bawang putih
  • 1 Tomat hijau-potong kecil2

Perendam kacang:
  • 2 Bawang putih-haluskan
  • Garam & Air secukupnya


Cara membuat
  • Kucuri & remas perlahan teri dengan 2 st air jeruk nipis & garam. Goreng teri di minyak panas hingga mulai mengering kmd panggang di oven hingga teri kering/crispy. Tiriskan & sisihkan.
  • Campur bawang putih dng garam & air secukupnya utk merendam kacang. Rendam kacang di dalamnya selama ½ jam lalu tiriskan. Goreng kacang dng api sedang hingga kecoklatan & matang. Tiriskan di kertas penyerap minyak & sisihkan.
  • Kukus/Rebus cabai2 & bawang mrh sampai layu, tiriskan & potong2. Ulek halus bawang putih, rawit, kemiri & garam secukupnya. Mskkan cabai hijau, bawang mrh, gula & 1 st air jrk nipis. Ulek kasar kmd cicipi rasanya.
  • Panaskan sedikit minyak di wajan. Tumis daun jeruk, d. salam, lengkuas & sambal hingga wangi. Beri santan & tomat, masak hingga tomat mulai layu. Masukkan teri & kacang, aduk2 sampai tersaput rata dengan sambal. Cicipi, tambahkan garam bila perlu. Masak hingga rasa menyatu. Angkat, biarkan hingga dingin terlebih dulu bila akan disimpan, simpan dlm wadah tertutup rapat.


Ingredients
  • 500 gr fresh Anchovies-discard the head
  • 100 gr Peanuts, 30 ml Coconut milk
  • 2 Bay leaves, enough Salt & Frying oil
  • 4 cm Galangal-crushed, 2 Candlenuts
  • 3 tsp Lime juice, 2 cloves Garlic
  • 4 Kaffir lime leaves-thinly sliced
  • 10 Green chilies, ½ tsp Sugar
  • 6 Bird’s eye chilies, 7 Shallots
  • 1 Green tomato-cut small

Peanuts soaking ingredients:
  • 2 cloves Garlic-grind
  • Enough Salt & Water


Directions
  • Combine anchovies with 2 tsp of lime juice & enough salt well. Fry anchovies until it start to dries & then bake it in the oven until dries/crisp. Drain & set aside.
  • Mix ground garlic with enough salt & water to soak the peanuts. Soak peanuts in it for 30 min; drain. Fry peanuts over medium heat until brownish; drain & set aside.
  • Steam/Boil all chilies & shallots until wilted; drain & cut small. With a mortar & pestle, finely grind the garlic, bird’s eye chilies, candle nuts & enough salt. Put in green chilies, shallots, sugar & 1 tsp of lime juice. Roughly grind the chilies & shallots. Check the taste.
  • Heat some oil in a pan. Sauté the roughly ground ingredients, kaffir lime leaves, bay leaves & galangal until fragrant. Add in sliced tomato & coconut milk; cook until the tomato slightly wilted. Put in fried anchovies & peanuts; stirring to combine them well. Check the taste, add some salt if needed. Keep on cooking it until the flavor blended. Remove from the heat & let it cool before placing them in a container.

Tuesday, November 10, 2015

Kembang Goyang (Indonesian Crispy Flower Cookies)



In Indonesian & English

Bahan

  •  150 gr Tepung beras, 50 gr Tp. terigu
  •  ½ st Garam, 1 st Vanilie, 60 gr Gula
  •  Telur, 1 botol Minyak goreng
  •  275 ml Santan, 2 sm Biji wijen putih (dicampur wijen hitam)
  •  Ekstrak pandan & Ekstrak Rosen (opsional)

Cara membuat

  • Kocok telur & gula hingga menyatu, sisihkan. Campur rata tepung2, garam & vanilie.
  • Masukkan adonan telur ke tepung, aduk dng whisk sampai menyatu. Tuang santan sedikit2 ke adonan sambil terus diaduk hingga adonan halus tak bergumpal. Beri wijen, aduk.
  • Bila hendak membuat sebagiannya menjadi kembang goyang rasa pandan atau rosen, bagi adonan jadi 2, beri ekstrak pandan/rosen secukupnya di salah satunya lalu aduk rata.
  • Panaskan minyak yg banyak di wajan dng api sedang. Masukkan cetakan kembang goyang ke minyak panas, tunggu sampai cetakan juga memanas (cetakan jangan terlalu panas). Celup cetakan ke dalam adonan, tetapi permukaan atas cetakan jangan sampai ikut terkena adonan. Mskkan cetakan ke minyak (jaga jangan sampai mengenai dasar wajan), diamkan bbrp detiklalu goyang2kan cetakan sampai adonan terlepas dari cetakan. Bila adonan tak mau terlepas, artinya minyak terlalu panas (kclkan api). Goreng & balik kue, masak hingga kekuningan. Angkattiriskan di kertas penyerap minyak.

Ingredients

  •  150 gr Rice flour, 50 gr Flour
  •  ½ tsp Salt, 60 gr Sugar, 2 Eggs
  •  1 st Vanilla, tbsp white Sesame seeds (mix with black sesame seeds)
  •  275 ml Coconut milk1 bottle Frying oil
  •  Pandan extract & Rose extract (optional)

Directions

  • Beat eggs & sugar just to combine; set aside. Mix both flours, salt & vanilla together.
  • Pour the egg mixture into the flour; blend it well with a whisk. Stir in coconut milk little by little until the batter becomes smooth (no lumps)Add in sesame seeds; mix it well.
  • If you want to make cookies with pandan/rose flavor, divide the batter into 2. Stir in some drops of pandan/rose extract.
  • Heat lots of oil in a deep pan/wok over medium heat. Put in the rosette iron mold; wait for awhile until it also becomes hot (but not too hot). Dip mold into the batter, just until below the top edge of mold (keep the top free of batter-do not submerge it)Put the mold into oil (make sure the mold is not touching the bottom of pan). Hold it still for few seconds & then sway the mold gently to release batter from the moldIf batter won’t separate from the mold, it means the oil is too hot (reduce the heat down). Fry & flip the cookies over until light golden in color or crispyRemove from the heat & drain them on paper towels.

Thursday, November 5, 2015

Bulgogi Sapi Korea (Korean Beef Bulgogi)


In Indonesian & English

Bahan

  • 750 gr-1 kg Daging has luar/has dalam/samcan depan
  • 2 sm Wijen sangrai, ½ Bawang bombay-iris2
  • 50 gr Jamur Shiitake, 1 Wortel-iris2
  • 50 gr Jamur putih/Champignon (opsional)
Saus Pencelup:

  • 4 sm Saus soya pekat, 1 st Jahe parut
  • 1 st Cuka beras, 1 st Gula merah
  • 1 st Minyak wijen, ½ st Cabai bubuk
Perendam:

  • 1 buah Pear & ½ Bawang bombay-haluskan
  • 1 sm Minyak sayur, 2 Dn bawang-iris
  • 2 sm Gula merah, 1 sm Minyak wijen
  • 4 Bawang putih sedang-haluskan
  • 3 cm Jahe-haluskan, 5 sm Saus soya pekat
  • 1½ st Lada hitam bubuk

Cara membuat

  • Campur semua bahan saus pencelup lalu simpan di kulkas sampai siap untuk digunakan.
  • Rendam jamur shiitake dalam air hangat sampai jamur empuk. Tiriskan & peras utk membuang kelebihan airnya. Iris2 semua jamur.
  • Iris daging tipis2 berlawanan dng arah seratnya, sisihkan. Campur rata semua bahan perendam di dalam mangkuk. Campur 3-4 sm saus perendam dng irisan baw.bombay & jamur, sisihkan.
  • Masukkan irisan daging ke dalam sisa saus perendam. Aduk rata sampai semua tersaput bahan perendam. Tambahkan irisan baw.bombay & jamur. Tutup & simpan di kulkas selama min. 2 jam atau sampai semalaman bila menggunakan daging jenis yg lebih keras.
  • Keluarkan daging, jamur & baw.bombay dari mangkuk. Anda dapat memanggangnya ataupun memasak dengan menggunakan pan saja bila tidak memungkinkan. Memanggang: Susun irisan daging satu persatu di atas piring2 panggang aluminium. Susun irisan jamur, baw.bombay & wortel secara terpisah dibagian lain dari piring aluminium tsb (Rak panggang juga dpt digunakan. Tetapi bila memanggang di oven, jangan lupa utk menaruh loyang/tatakan di bawah rak tersebut untuk menampung air yg menetes). Letakkan piring aluminium di atas panggangan BBQ atau di dalam oven yg sudah dipanaskan dengan panas sedang-tinggi. Masak sampai daging berwarna kecoklatan merata (3-5 menit/sisi). Dengan pan: Masak irisan bawang & jamur di pan dng panas tinggi. Masukkan daging, masak selama 5-10 menit (sampai matang saja). Tambahkan wortel, masak sebentar. Letakkan di piring2 saji, taburi dengan wijen. Hidangkan dengan nasi hangat & saus pencelup.

Ingredients

  • 750 gr-1 kg Beef tenderloin/sirloin/skirt steak
  • 2 tbsp toasted Sesame seeds, 1 Carrot-sliced
  • 50 gr Shiitake mushrooms, ½ Onion-sliced
  • 50 gr Champignon/white mushrooms (optional)
Dipping sauce:

  • 4 tbsp Dark soy sauce, 1 tsp grated Ginger
  • 1 tsp Rice vinegar, 1 tsp Brown sugar
  • 1 tsp Sesame oil, ½ tsp Chili flakes
Marinade:

  • 1 Pear & ½ Onion-puréed, 2 tbsp Brown sugar
  • 4 cloves medium Garlic & 3 cm Ginger-grind
  • 1 tbsp Vegetable oil, 2 Green onion-cut
  • 5 tbsp Dark soy sauce, 1 tbsp Sesame oil
  • 1½ tsp ground Black pepper

Directions

  • Mix all of dipping sauce ingredients well & then refrigerate until it ready for use.
  • Soak shiitake mushrooms in warm water until they’re soften. Drain & squeeze out any excess water. Slice the shiitake & white mushroom; set aside.
  • Slice beef thinly against the grain of the meat; set aside. Mix marinade ingredients well in a bowl. Combine 3-4 tbsp of the marinade sauce with sliced onion & mushrooms; set aside.
  • Put sliced meat into the rest of marinade sauce. Combining it well until all is covered with the marinade. Add in sliced onion & mushroom. Cover & keep it in the refrigerator for at least 2 hours or overnight for a tougher cut of beef.
  • Remove the meat, mushrooms & onion from marinade bowl. You can grill or just cook the meat in a frying pan if it’s not possible for grilling. Grilling: Lay beef slices separately in aluminum grill plates. Lay sliced mushrooms, carrots & onion in another part of the plate. Place the alu-plate on a heated BBQ grill/oven over medium-high heat & cook until the beef are evenly brown (3-5 min/side). Pan frying: Cook sliced onion & mushroom in a frying pan over high heat. Add in the meat; cook for 5-10 min (until the meat is just cooked). Stir in carrots; cook for a while. Place them in serving plates & sprinkle sesame seeds on top. Serve it with warm rice & the dipping sauce.

Monday, October 26, 2015

Sop Buntut Sapi Bakar (Grilled Oxtail Soup)


In Indonesian & English

Bahan

  • 1-1½ kg Buntut sapi-ptg2, 4 st Garam
  • 1½ lt Air, 5 cm Jahe & 1 Sereh-geprek
  • 3 Pekak, 5 Cengkeh, 10 Baw.merah-ptg2
  • 300 gr Wortel-ptg2, 1½ st Gula, Minyak
  • 5 Kapulaga, 2 Dn. salam, 5 Dn. jeruk
  • 400 gr Kentang-ptg2 bsr, 1 st Pala bubuk
Haluskan:

  • 6 Bawang putih, 2 st Lada, 2 Kemiri
  • 2 st Ketumbar, ½ st Jintan
Olesan: campur semua bahan

  • 2 sm Kecap manis, ¼ st Lada bubuk
  • 1 sm Saus tiram, 1 st Jahe parut
  • 1 st Cabai bbk, 2 sm Margarin
  • 1 sm Kecap inggris

Pelengkap:

  • Dn bawang-iris2, 2 Tomat-potong2
  • Jeruk Nipis/limau, Sambal rawit
  • Bawang goreng

Cara membuat

  • Tumis bumbu halus dng minyak secukupnya. Mskkan buntut, air, bumbu hls & bumbu lain kepanci presto. Masak 30-45 menit/sampai buntut benar2 empuk. Saring kaldu ke dalam panci. Sisihkan buntut. Buang ampas bumbu & rempah2.
  • Ulas semua sisi buntut dng bhn olesan, diamkan ½ jam. Sementara itu siapkan alat panggang Bbq atau panaskan oven 165° C. 
  • Mskkan kentang ke dalam kaldu, masak hingga kentang matang. Beri wortel & cicipi, bumbui dng garam bila perlu. Masukkan tomat potong & daun bawang sebelum disajikan.
  • Bakar/panggang buntut hingga semua sisinya kecoklatan sambil sesekali diulas dengan bahan olesan.
  • Penyajian: Tempatkan sop di mangkuk saji, taburi dng bawang goreng. Letakkan buntut bersama nasi di piring saji lalu kucuri buntut dng air jeruk nipis/limau. Sajikan dengan sambal rawit.

Ingredients

  • 1-1½ kg Oxtail-cut, 1½ lt Water, Oil
  • 5 cm Ginger & 1 Lemongrass-bruised
  • 3 Star anise, 2 Bay leaves, 5 Cloves
  • 300 gr Carrots-cut, 10 Shallots-cut
  • 1½ tsp Sugar, 1 tsp ground Nutmeg
  • 5 Cardamoms, 5 Kaffir lime leaves
  • 400 gr Potatoes-cut big, 4 tsp Salt
Grind into a paste:

  • 6 cloves Garlic, ½ tsp Cumin
  • 2 tsp Coriander, 2 tsp Pepper
  • 2 Candlenuts
Glaze: Combine all ingredients

  • 2 tbsp sweet Soy sauce, 2 tbsp Margarine
  • 1 tbsp Oyster sauce, 1 tsp grated Ginger
  • 1 tsp Chili powder, ¼ tspt ground Pepper
  • 1 tbsp Worcestershire sauce

Complements:

  • Green onions-sliced, 2 Tomatoes-cut
  • Kaffir lime/Lime, Fried shallots
  • Bird’s eye chili sauce

Directions

  • Sauté the spices paste with enough oil. Put oxtail, water, sautéed spices paste & other spices into a pressure cooker. Cook for ~ 30-45 minutes (until not only the meat, but also the cartilage & tendons becomes tender). Strain off the stock into a pot. Keep the oxtail aside; discard all spices & leaves.
  • Brush all sides of the oxtail with glazing ingredients; let it stand for 30 minutes. Meanwhile, preheat a gas/charcoal Bbq grill or preheat the oven to 165° C. 
  • Add potatoes into the stock; cook until the potatoes tender. Put in the carrots; taste & season with salt if it’s necessary. Stir in the tomatoes & green onion before serving.
  • Grill the oxtail just until brownish; flip them over & brush with the glazing in between.
  • Pour the soup into serving bowls; sprinkle fried shallots on top. Place oxtail & steamed rice in serving plates. Squeeze enough kaffir lime juice over the oxtail. Serve it with the chili sauce.

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