Wednesday, June 30, 2010

Food

Food food absolutely appetising
Food food absolutely tantalising
The way it makes your stomach jump at its mention
The way it melts on your tongue when you go to taste it
The way the mouth waters at its mention or sighting
The uncontrollable breathing for some impatient people
As the food is prepared the intensity of its appeal
The race to the table to secure a seat at the buffet
The enjoyment as the food passes down the throat
With a nice cold drink to was it down with
How quickly everyone disappears at the sight of empty dirty dishes
Food food absolutely appetising
Food food absolutely tantalising 


By Fitzisaac Maliya
READ MORE - Food

Indonesian Spareribs

Iga bumbu

Ingredients:
3 pounds spareribs
3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion
1 teaspoon MSG
1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime or lemon juice

Directions:
Cut spareribs into serving-size pieces. Place on rack in shallow pan. Combine remaining ingredients, mixing well. Spoon or brush sauce over ribs to coat all sides. Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.
READ MORE - Indonesian Spareribs

Tuesday, June 29, 2010

Shrimp Soup

Sop udang

Ingredients
  • 1/4 cup rice sticks, broken up
  • 2 Tablespoons peanut oil
  • 6 shallots (or an onion) thinly sliced
  • 3 cloves garlic, crushed
  • 2-inch piece of fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon tumeric
  • 2 cups fish stock
  • 1 cup coconut milk
  • 1 cup shrimp, cleaned, peeled, and split
  • 1/2 cup bean sprouts
  • salt and pepper to taste
  • Garnish: 4 scallions, chopped


  • Directions
  • Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.


  • Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.
  • READ MORE - Shrimp Soup

    Monday, June 28, 2010

    Oxtail Soup

    sop buntut

    Ingredients :
    1 kg Oxtail / beef tail, cut into serving pieces
    1/2 tablespoon Chopped ginger
    1/2 Nutmeg, bruised
    1 Spring onion, cut into 2-3 pieces
    1 tablespoon Margarine
    200 g Carrots, cut into 3 cm piece, then halved or quartered
    250 g Potatoes, cut into 4-6 pieces, Salt to taste



    Spice (ground)
    6 Shallots
    3 cloves Garlic
    1 teaspoon Peppercorns

    Garnishing
    Fried shallots
    Spring onions
    Chopped Chinese parsley


    Method :
    - Put oxtail in a pan with 2 liters water and bring to the boil.
    - Carefully scoop off and discard the scum floating on the surface.
    - Discard the stock and replace with 2 liters clean water.
    - Add chopped ginger, nutmeg and spring onion.
    - Cover the pan and simmer over low heat until tender.
    - Remove the tail, reserving 1 1/2 liters stock.
    - Bring the stock to the boil, then add oxtail.
    - Heat margarine and fry ground spices until fragrant.
    - Add to the boiling stock, then add carrots and potatoes.
    - Bring to the boil until the ingredients are thoroughly cooked.
    - Garnish with fried shallots, spring onions, and Chinese parsley.
    - Serve hot.
    READ MORE - Oxtail Soup

    Sunday, June 27, 2010

    Indonesian Egg Sambal

    sambal telor

    Serves 4-6
    Ingredients:
    4 eggs
    3 tablespoons peanut oil
    1 onion, finely chopped
    1 teaspoon crushed garlic
    1/2 teaspoon dried shrimp paste
    1 tablespoon sambal ulek or chopped red chillies
    1 teaspoon finely chopped galangal, fresh or bottled
    6 candle nuts or macadamia nuts, finely grated or pounded
    2 teaspoons palm sugar
    125 ml/4 fl oz/1/2 cup coconut milk
    salt to taste
    2 tablespoons lime or lemon juice


    Directions:
    Have eggs at room temperature or gently warm them in tepid water before cooking them.

    Stir for the first few minutes so yolks are centred, then simmer for 8 minutes. Cool in a bowl of cold water. Shell eggs and halve lengthways.

    Heat oil and fry onion and garlic until onion is soft and golden. Add shrimp paste, sambal, galangal and nuts and fry, stirring, until fragrant. Add palm sugar, coconut milk, salt and lime juice and simmer, stirring frequently, until oil shines on surface. Put in eggs, spooning sauce over.
    READ MORE - Indonesian Egg Sambal

    Saturday, June 26, 2010

    Bajak Chili Sauce

    Sambel Bajak

    Ingredients :
    8 x red chilies seeded and sliced
    1 tsp dried shrimp paste (terasi) toasted
    1/4 tsp grated nutmeg
    3 x garlic cloves peeled and sliced
    6 x shallots peeled and sliced
    1 tsp salt
    1 1/2 tsp chopped palm sugar
    2 tbl oil
    2 x salam leaves
    2 x lemongrass stalks bruised
    1/2 x inch galangal (laos) peeled and sliced
    4 tbl tamarind juice

    Method :
    Grind with a mortar and pestle or blend the first 7 ingredients very finely.
    Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
    Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
    Remove salam leaves, lemongrass and galangal before serving.
    Keeps up to 1 week or longer if refrigerated.
    READ MORE - Bajak Chili Sauce

    Friday, June 25, 2010

    Tumis Tahu Sayur

    Nyummy Tumis Tahu Sayur

    Ingredienten:
    - 150 gr. tahu
    - 75 gr. tauge
    - 75 gr. peultjes
    - couple of brushwood selderie
    - bit leek
    - 2 eetlepels shredded onion
    - 2 shredded teentjes garlic
    - 2 eetlepels of ketjap
    - oil

    Construction:
    Dry the tahu with kitchen paper and cut it in cubes of 1 cm. Barge them slightly brown in, approx. 5 minus clears oil on high fire. Obtain them from the pan. By the leek and selderie. Fruit onion, garlic and leek 2 minutes in a beetje oil. A cup does water the tahu and the peultjes. It lets cook 5 minutes softly. Joint then selderie, tauge, ketjap and salts to taste and cook once more 2 minutes. Let cool down the Court and at least a half hour to stand.
    READ MORE - Tumis Tahu Sayur

    Thursday, June 24, 2010

    Black Rice Dessert

    In indonesian i called "Bubur Pulu Hitam"

    Bubur Pulut Hitam


    Ingredients:
    240 g Black glutinous rice
    (washed & drained)
    60 g White glutinous rice (pulut)
    (washed & drained)
    7 c Water
    2 Pandan leaves, knotted
    1/2 c Sugar
    Pinch of salt
    1/2 T Tapioca flour or cornflour
    Combined with 2 Tbs water to
    Form a paste
    1/2 c Thick cocnut milk
    Pinch of salt



    Directions:
    Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.

    Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.
    READ MORE - Black Rice Dessert

    Wednesday, June 23, 2010

    Martabak Telor

    Deep Fried Beef Rolls

    Ingredients:
    450g plain flour
    175cc water
    1/2 tsp salt
    120cc oil
    4 cloves garlic
    750g minced beef
    2 shallots
    1 onion
    2 tbs chopped chinese celery leaves
    1 tbs curry powder
    4 eggs
    1 leek, halved lengthwise and sliced
    1 tsp salt
    1/2 tsp pepper

    Method:
    1. Mix all the dough ingredients and knead them into an oily elastic dough.
    2. Cover in a plastic wrap and leave in room temperature for 2 hours.
    3. Divide the dough into four and roll each piece into a ball. Roll them out with lightly oiled rolling pin to make a large thin circle.
    4. Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..
    5. Add onion, celery leaf and curry powder stirring until well mixed.
    6. Put aside to cool it.
    7. Add 3 eggs, leek and pepper to 3 and mixed thoroughly.
    8. Heat 2 tbs oil, spread one rolled dough, put 1/4 of filling on the center of the dough circle and, fold in the sides and ends to comletely enclose the filling.
    9. Fry until browns, flip and fry the other side.
    10. Cut into pieces and serve.
    READ MORE - Martabak Telor

    Tuesday, June 22, 2010

    Pindang Bandeng

    Brasied Milk Fish with Sweet Soy Sauce

    Ingredients:
    3 sliced Shallots
    3 slices Garlic cloves
    2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
    2 cups (500g) Water
    1 bruised Lemon grass
    2 tbsp. (30g) Oil
    salt (as needed)
    1/4 cup (62ml) Sweet soy sauce
    1 Salam leaf
    3 Holland red peppers (cut into 1/4" rings)
    10 birdseye chilis
    1/2 inch Galangal
    3 lbs. Milk fish (or 2 whole)


    Instructions:
    1. Cut each fish into 2 crosswise.
    2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.
    3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.
    4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal.
    5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.
    6. Simmer until fish pieces are cooked and tender.
    7. Serve hot with rice.
    READ MORE - Pindang Bandeng

    Monday, June 21, 2010

    Ayam Panggang Bumbu Kuning

    Yellow Spice Grilled Chicken

    Ingredients:
    1 whole chicken, cut up into 2-4 pieces
    500 cc thick coconut milk
    1 stalk lemongrass, bruised
    3 kaffir lime leaves
    2 cloves
    2 cardamom, bruised
    1 Tbs. tamarind juice
    3 Tbs. vegetable oil

    Spice Paste Ingredients:
    3 cloves garlic
    8 small shallots
    5 candlenuts, dryly fried
    3 tsp. coriander seeds
    1 tsp. pepper
    ¼ tsp. aniseeds
    ½ tsp. cumin seeds
    ½ tsp. nutmeg
    ¼ Tbs. galangal
    2 tsp. ginger
    2 tsp. ground turmeric
    1 Tbs. salt

    Instructions:
    - Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
    - Add the chicken pieces and stir well until the chicken is half done.
    - Pour in the coconut milk and tamarind juice.
    - Cook it until the chicken is almost done and the sauce is thickened, remove.
    - On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
    - Ready to serve.
    - Makes 3-4 servings.
    READ MORE - Ayam Panggang Bumbu Kuning

    Sunday, June 20, 2010

    Ikan Asam Padeh

    Fish in Sour Sauce

    Ingredients:
    1 1/2 pounds Fish Fillet
    2 Shallots
    Ginger 1 piece
    2 Thai Chiles
    1/2 tsp Turmeric
    1/2 tsp Tamarind
    2 tsp Soy Sauce (Dark)
    2 tbsp Oil
    Salt to taste
    Pepper, black to taste

    Method:
    1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
    2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
    3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.
    4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
    5. Serve with fresh vegetables and rice.
    READ MORE - Ikan Asam Padeh

    Friday, June 18, 2010

    Besengek Ayam

    Besengek of Chicken

    Ingredients:
    1 broiler or fryer
    2 tsp salt
    3 tbsp vegetables oil or margarine
    2 clove garlic, chopped finely
    2 red chilies, crushed
    1 tsp ground coriander
    pinch of ground cumin
    1 tsp ground laos
    2 candlenuts, grated
    1/2 tsp shrimp paste
    2 tbsp coconut, desiccated or freshly grated
    2 cup coconut milk from 1 coconut
    1 tsp brown sugar
    1 tbsp tamarind juice

    Method:
    1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
    2. Add onion and garlic to chicken and fry until onion turns medium brown.
    3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.
    READ MORE - Besengek Ayam

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