Food Food and Food: February 2011

Tuesday, February 8, 2011

Bali Satay

Ingredients:

350 gr beef
1/2 coconut
3 pieces of garlic
4 pieces of red chili peppers
1 spoon brown sugar
10 gram corriander
10 gram kencur
1 lime
1 galangal leaf
1 teaspoon shrimp paste
salt and pepper

Directions:

Shred beef, shred coconut
Slice garlic and brown it.
Heat shrimp paste a little bit
Get lime juice
Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
Form thumb-sized pieces from this mix, and stick each on a skewer
Barbecue until done

(Source: indo.com/restaurants/recipe)

Monday, February 7, 2011

Bacon Recipe Ingredients

Bacon ingredients, via BBQaddicts:

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbequ

Soto or soup is popular street food in Indonesia. People usually eat soup (chicken or cow soup) as breakfast. Soto usually serves with rice inside. There are a lot of recipe style of this soup. It depend from origin area, such as betawi soup fronm Jakarta, Lamongan soup from Lamongan (city in East Java Province), and others.

Here the chicken soup recipe for you all, try it to taste Indonesian soup style.

Ingredients:

1 whole chicken
5 stalks green onions, finely sliced
2 Tbs. sweet soy sauce
1 tsp. vinegar
vegetable oil
100 gram flour
150 ml water
200 gram beansprouts
150 gram crisp-fried potato chips
100 gram cellophane noodles, soaked briefly in hot water until softened and drained
5 hard-boiled eggs, quartered
2 Tbs. fried shallots
3 stalks flat-leaved parsley, finely sliced
Spice Paste Ingredients:
4 cm fresh ginger
10 small cloves of garlic
1 tsp. ground pepper
salt to taste

Instructions:

Put the chicken in a large pot cover with water and using medium high heat, bring the it to a boil and until tender. Set aside 2 liter of the chicken broth.
Bone the chicken and slice in 1x2 cm shreds. Stir-fry the chicken until it's golden yellow and set aside.
Fry the spice paste until fragrant with 1 Tbs. vegetable oil. Add it to the stock and heat the stock to boiling.
Add the sliced spring onions, sweet soy sauce and vinegar. Stir well.
Adjust the seasoning and simmer for a few minutes.
To make the beansprout fritters, mix the flour, water and salt and then add the beansprouts. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.
To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate. Sprinkle fried shalots and parsley on top. Laddle the seasoned broth into the soup plate. This should be served very hot. For hot-flavor lovers, provide a side-dish of traditional Indonesia chili sauce.

Makes 8-10 servings.

Sunday, February 6, 2011

Martabak Manis (Sweet Thick Crepes)

Ingredients:

250 gram all purpose flour
1 tsp. instant yeast
150 gram granulated sugar
375 cc warm coconut milk
2 eggs
¼ tsp. baking soda

Filling Ingredients:

Grated fried nuts
Sesame seeds
Granulated Sugar
Chocolate Sprinkler
Grated Cheddar Cheese
Condensed Milk

Directions:

Pour in the yeast into the warm coconut milk, stir until well mixed and foamed up, set aside.
Mix flour and sugar, then pour in the eggs in the middle of the batter. Keep stirring the mixture until all ingredients are well dissolved. Then put in the baking soda and stir the mixture again until well mixed. Set it aside in a room temperature for approximately 15-20 minutes.
Heat up the non-stick pan that has been smeared with butter/margarine. Pour the mixture in and let it cook until the surface dried up and the outer layer become crispy brown.
Remove the thick crepe and put on a cutting board.
Pour granulated sugar on the crepes as well as the condensed milk. Up to your liking, you can pour grated cheese, grated fried nuts, chocolate sprinkler or sesame seeds on the crepe. You can also combine the filling.
Fold the crepe in to two then cut the crepe into 10-12 pieces.

*The recipe makes 10-12 pieces

(Source: melroseflowers.com)

Saturday, February 5, 2011

Bolu Kukus (Steamed Sponge Cake)

Ingredient :

5 egg yolks
4 egg white
250 gram granulated sugar
300 gram flour
½ tsp baking soda
175 cc soda water (Sprite/7Up)
½ tsp vanilla
1 Tbs cocoa for coloring

Directions:

Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture.

*This recipe for 20 tin cup cakes

Friday, February 4, 2011

Cooked Rice Omelet Recipe

For Indonesian, cooked rice is main food, but if you have never eat cooked rice before and still doubt about rice taste, you can make this menu to initialize your tongue for rice taste. This recipe called as rice omelet; yes you are right, just like usual omelet but rice added.

Ingredients:

3 eggs
50 ml fresh milk
300 g of cooked rice
50 g of green paprika, sliced
10 g of Bombay onion, sliced
50 g of shrimps, chopped in small pieces, sautéing
1 spoon of vegetables oil

Condiments:

1 spoon of salty soy sauce
½ tea spoon of pepper powder
1 tea spoon of salt

How to make it?

shake eggs and milk along with condiments above until mixed
Put in it cooked rice, paprika, Bombay onion, and fried shrimp. Stir until mixed.
Heat the wok, put on vegetables oil on it.
Pour dough/batter and stir it. Close the wok. Cook until the bottom rather dry.
Lift and make top side become bottom so every side cooked.
After cooked, serve in heat and eat it.

Thursday, February 3, 2011

Ayam Bakar Santan Madu ( Grilled chicken coconut milk honey )

Resep Ayam Bakar Santan Madu
category: Masakan Bakar
sub category: Ayam Bakar
By: Anggela Mericci Vincencia Septaviani Issera Sulistya Putri

Bumbu dihaluskan :
Bawang merah
Bawang Putih
Ketumbar
Merica
Lombok kecil
Garam
Vetsin
Masako
Sereh
Daun Salam
Daun Jeruk
Kunir
Jahe
Bawang Bombay
Santan kelapa
Ayam

Cara membuat:
Tumis Bawang bombay dengan minyak dan mentega sedikit, sampai harum, masukkan bumbu yang dihaluskan, masukkan santan, sereh, jahe, daun salam daun jeruk, kunir, masak ayam hingga kuah santan kering/ tinggal sedikit. Lalu bakar ayam bumbu tersebut dengan kecap bango dan madu beberapa sendok, sambil diolesi mentega.....ehhhmmm, jadi deh ayam bakarnya, ehmmm harumnya bikin satu kost lapar, haha9x.....tunggu ya resep berikutnya....

Tuesday, February 1, 2011

Sugar Palm’s or Sago Maggot Cuisine

Here’s unique Indonesia Food, a maggot. Yes, a maggot! Have you ate maggot or larva? Don’t feel repugnant, this maggot is so delicious. This maggot is from dead sugar palm or sago palm.

These maggots become unique food cuisine from Asmat ethnic of Papua, North Sulawesi, and also Karo Ethnic of North Sumatra.

How is the maggot appearance? The length about 4 centimeters, with one centimeters diameter, fat, white, and sexy :).

After cleaned, this maggot is frying until the outer part crunchy, but not till smashed so liquid inside still intact. Afterwards, fried maggots cooking a while in cooked gravy. This gravy contains of spices, like turmeric, walnut, shallots, garlic.

The taste? Hm…really yummy, it’s so delicious. The outer part is crunchy; the inside smashed and has a taste like marrow. The eyes part gave special sensation when eaten. There is thick liquid, crispy and soft taste, like cow marrow.