Pepper Lunch – Willetton

Pepper Lunch – Willetton is another branch from Pepper Lunch franchise in Western Australia. It’s quite new compare to other branch. This restaurant is my family favorite one. My family is a hot food lover that’s why they are crazy about this place. And the cooking experiences here is worth to try. It’s similar with Korean bbq but in mini version. So the food come in a hot plate. Raw meat like chicken, beef slices/beef steak and salmon come in a hot plate then you cook them very fast. Eat very careful as the they becoming very hot at the first.

Find their menu on Zomato if you want to see before you go for a visit. They had a lot of hot plate menu variation.

Address:

Southlands Boulevarde, Shop GD 18-19, 45 Burrendah Boulevard, Willetton, Canning, Perth, WA

 

Opening hours:

9 am – 5.30 pm

Nasi Lemak Korner – Como

This time we visit Nasi Lemak Korner – Como. It has Malaysian taste. I came here with my husband and my two boys, they are really fans of Asian food. The place is nice and quite cozy. We order nasi goreng and nasi lemak. Those foods that we ordered are really nice. And for the drinks we ordered raspberry mocktail and three layer tea. Love them both. They sometimes have special menu and also special dessert. Lately i’d like to try their durian strudel, but you have to call them first to make sure they have it on the day.

Nasi Goreng Ayam @Nasi Lemak Corner

Address : 18 Preston Street, Como, South Perth, Perth, WA

Find more information here

Nasi Lemak Sambal Ayam @Nasi Lemak Corner

The menu are quite variatif. See the menu on Zomato before you go there. Or you can also see their food menu here.

Raspberry Mocktail

Raspberry Mocktail

 

Three Layer Tea

Three Layer Tea

 

 

 

Ayam Bakar Solo

Minggu ini waktunya untuk mencoba menu baru, seperti biasa yang paling disukai semua adalah ayam. Setelah browsing beberapa waktu, pilihan tertuju pada Ayam Bakar Solo. Ciri khas ayam bakar solo adalah rasanya yang manis dan gurih. Dulu sih sering beli waktu masih tinggal di Jakarta. Catet ya kalo di Jakarta beli aja hahaha……tapi karena sekarang kangen ya udah kita bikin sendiri aja yaaaa…..yuk mari mulai masuk dapur lagi.

Seperti biasa aku suka mencoba resep-resep dari blognya mba Diah Didi. Dengan sedikit penyesuaian di lidah keluarga aku. Karena dengan resep yang sama, di tangan yang berbeda rasanya akan tetap sedikit berbeda walaupun tidak bergeser dari pakemnya.

Kali ini karena ngga punya stok air kelapa di rumah jadi aku skipped aja air kelapanya. Dan at the end rasanya masih enak kok, ngga beda jauh dengan aslinya (itu menurut aku dan keluarga loch, lol).

Ok, langsung aja yuk kita eksekusi resepnya. Dan makasih mba DD yang udah sharing-sharing resepnya yang enak-enak. Untuk resep yang satu ini udah pasti akan di ulang-ulang karena enak sih, semua bisa makan, termasuk anakku yang paling kecil.

Ayam Bakar Solo

Source : Diah Didi

Bahan:

  • 1 ekor ayam
  • 2 lembar daun salam
  • 1 batang sereh, memarkan
  • 3 cm lengkuas, memarkan
  • 1/2 sendok makan gula merah
  • 4 sendok makan kecap manis
  • 1 sendok teh kaldu ayam dan garam secukupnya
  • Air kelapa 600 ml (Aku skipped)

 

Bumbu halus:

  • 6 siung bawang merah
  • 3 siung bawang putih
  • 4 butir kemiri
  • 2 cm kunyit
  • 2 cm jahe
  • 1 sendok teh ketumbar
  • 1/4 sendok teh merica butiran
  • 1/8 sendok teh jintan

 

Cara Membuat:

  1. Tumis bumbu halus hingga harum dan matang.
  2. Masukkan air, bumbu dan ayam.
  3. Tutup panci dan masak dengan menggunakan api kecil hingga kuah habis dan mengental.
  4. Bakar di atas grilled pan atau menggunakan oven dengan metoda grill.
  5. Sajikan dengan sambal dan lalapan sesuai selera.

 

 

 

Ayam Goreng Cabai Hijau

Ayam Goreng Cabai Hijau

Bahan-bahan

  • 8 Unit Cabai Hijau
  • 2 Siung Bawang Putih
  • 4 Siung Bawang Merah
  • 10 Unit Cabai Rawit Hijau
  • 1.5 sdt Garam
  • 1 sdt Gula
  • 0.5 sdt Chicken powder
  • 3 Lembar Daun Jeruk
  • 3 Lembar Jeruk Nipis
  • 3 sdm Minyak Goreng

Untuk ayam goreng, geprek

Cara Membuat

Cara Membuat Ayam Goreng:

1. Untuk bumbu ayam goreng saya menggunakan bumbu dasar kuning. (www.cook-in2.com/recipelibrary/recipe/bumbu-dasar-kuning/)
2. Tumis bumbu dengan minyak panas tambahkan serai, lengkuas dan daun salam, kemudian masukkan ayam. Tambahkan garam dan gula. Masak sampai ayam empuk. Angkat
3. Panaskan minyak dalam wajan sedang. Goreng ayam sampai berwarna kuning keemasan. Angkat dan sisihkan.

Cara Membuat Cabai Hijau:

Masukkan cabai hijau, cabai rawit hijau, bawang putih dan bawang merah, ke dalam panci, tambahkan air hingga bahan terendam. Rebus sebentar hingga agak lunak. Tiriskan.
Lumatkan bahan sambal, anda bisa menggunakan food processor seperti yang saya lakukan atau ulek kasar dengan cobek biasa. Tidak perlu terlalu halus, sambal cabai hijau biasanya teksturnya agak sedikit kasar.

Siapkan wajan, beri 3 sendok makan minyak bekas menggoreng ayam. Tumis sambal hingga tidak terlihat terlalu basah, tambahkan garam, air jeruk nipis, daun jeruk, kaldu bubuk dan gula pasir. Aduk rata dan cicipi rasanya. Angkat.

Penyelesaian:
Susun ayam goreng dalam piring besar, siramkan cabai hijau diatasnya. Aduk rata.

Malbi Ayam

Malbi ayam is a sweet curry stew that consist a rich spice with a sweet and slightly tangy after taste.  It is an original recipe from Palembang, South Sumatra – Indonesia. It’s similiar to Smoor (Dutch) or Semur (Indonesian) that usually made of beef or eggs. The different is it contains  coconut milk and much more richer spice. The sweet taste comes from kecap manis or sweet soy sauce and palm sugar while the tangytaste comes from asam gelugur or dried sliced Garcinia atroviridis. You can replace it with tamarind paste or lime juice. You can use beef of lamb for malbi and I believe they would taste great.

Malbi ayam cook using slow cooking technique. The chicken is stewed or slow cooked with a constant gently stirring to prevent the spices burned out. Low heat is needed to make the coconut milk  caramelized and formed a thick and oily broth. Just like other typical Indonesian dish, this sweet chicken curry is usually serve with a lot of deep fried sliced shallot and chopped spring onion. My family love having lots of sauce in every meal, so I usually not cook it until dried and  I always reduce the coconut milk to make it light.

It’s my first time to cook malbi, I decided to use recipe from my fellow famous food blogger from Palembang bang Dedi, a dentist with passion in cooking and really have deep knowledge about food and cooking technique. I do have to learn a lot from him. And also I will add this menu to my culinary list if I have a chance to visit Palembang one day.

Malbi Ayam

Source : Dentist Chef

Ingredients:

Sweet and tangy Chicken Recipe:

  • 1 chicken, cut into 10 pieces
  • daun salam (bay leaves) *I used 3 bay leaves*
  • 2 sereh (lemongrass)
  • 2 tbsp kecap manis (sweet soy sauce)
  • 50 gr gula merah (palm sugar)
  • 300 ml santan kelapa kental (thick coconut milk) * I used only 150ml coconut milk*
  • 2 slice asam gelugur *optional*
  • 2 tbsp kelapa sangrai (toasted and grounded coconut pulp) *optional*
  •  3 cm cinnamon stick
  • 1 star anise
  • 2 tbs oil
  • 2 cup  water *I used 4 cup water*
  • salt to taste

Sweet Chicken Curry Spice Paste Recipe:

  • 12 shallots *I used half red onion*
  • 8 garlic
  • 3 chillies *optional*
  • 1 tbs pepper
  • 3 cm ginger
  • a pinch of fennel seed
  • a pinch of caraway seed

Garnish:

  • deep fried shallot
  •  chopped spring onion

Methods:

  • Heat oil in a heavy bottom sauce pan, stir fry the spice paste until fragrant
  • Add the bay leaves, cinnamon stick, star anise and coconut milk, continue to stir it another 5 minutes
  • Add the chicken and the rest of ingredients, bring to boil
  • Simmer and continue stirring until the chicken is tender
  • Ready to serve

Ayam Suwir Bumbu Kuning

 

I love this recipe because I can use it in lots of meal variations. If you have leftover, you can put in fried rice, soto ayam or use it as filling for pastel, risoles or pie. My little one like eating it with warm rice only. It’s so tasty.

 

Ayam Suwir Bumbu Kuning 

Ingredients:

  • 500gr breast chicken fillet (no skin)
  • 250ml water
  • 1 lemongrass
  • 2 bay leaves
  • 5 kafir lime leaves
  • 1 tsp   ginger
  • 2 ruas  galangal
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tbs sugar

Ground Ingredients:

  • 10 cloves shallots
  • 5 cloves garlics
  • 2 tbs coriander seed
  • 3  candlenuts

 

 

 

 

Method:

  1. Boil chicken breast until half tender. Let it cooled then shred it.
  2. Heat oil in a wok.
  3. Stir fry ground ingredient, lemongrass, bay leaves, kaffir lime leaves, ginger and galangal into the wok. Saute until fragrance come out. Add shredded chicken and water.
  4. Add salt, pepper and sugar to taste. Mixed well. Cooked until dried.
  5. Ready to serve.

 

 

 

Soto Medan

Soto Medan

 

Hi all, this time we go to Nothern part of Indonesia. We’re going to Sumatera Island, Medan exactly. Medan is the capital of the North Sumatra province in Indonesia. Located on the northern coast, Medan is the fourth largest city in Indonesia behind Jakarta, Surabaya, and Bandung; and the largest Indonesian city outside Java. The city was known as Deli when it was developed by Dutch tobacco commerce after the establishment of the Deli Company. There are lots of beautiful foods from Medan. You should try Soto Medan, Lontong Medan, Sayur Ubi Tumbuk (Mashed Cassava leaves in coconut milk) and Mie Gomak. Medan also popular with it’s fruits. There are so many beautiful tropical fruits especially durian. If you go to Medan don’t forget to buy Bolu Gulung Meranti (Cheese Roll Cake) and Pancake Durian. This time i try to make the popular Soto Medan. Alright, let’s rolllll…….

 

 

SOTO MEDAN

Ingredients:

  • 400 gram chicken
  • 2 lemongrass
  • 5 kaffir lime leaves
  • 3 bay leaves
  • 2 cm galangal
  • 11/2 tsp salt
  • 1 tbs sugar
  • 500 ml coconut milk
  • 1.000 ml water
  • 2 tbs oil

 

Grounded ingredients:

  • 2 cloves shallot
  • 5 cloves garlic
  • 1 tsp coriander seed
  • 1/2 tsp cumin
  • 1/2 tsp white pepper
  • 1 cm ginger
  • 1 tsp turmeric powder

 

Additional:

  • 6 boiled eggs
  • 3 tomatoes
  • 2 tbs celery
  • 1 Lime
  • Potato cakes
  • 3 tbs fried shallots

 

Methods:

Preheat oil in a pan. Stir fry grounded ingredients, bay leaves, galangal, kaffir lime leaves and lemongrass. Add chicken and cook until it change colour.

Add water and cook until chicken tender. Take the chicken and set aside.

Continue cooking, add salt, sugar and coconut milk. Let it boiled.

Fried chicken for about 5-10 minutes, let it cool then shred it.

How to serve : Put shredded chicken in a bowl, then pour the soup. Put fried shallots and celery on the top. Eat with warm rice, potato cake and boiled egg. You can add sambal too if you like it spicy.

 

 

 

Sop Ayam Klasik (Clear Chicken Soup)

https://www.flickr.com/photos/lunaexploration/22998933555/sizes/l/

Sop ayam klasik is clear chicken soup made from chicken stock and vegetables.

Sop Ayam Klasik

Ingredients:

  • 1/4 Red onion (or you can used 1 shallot), thin slices
  • 2 cloves Garlic, thin slices
  • 100gr Chicken pieces
  • 1 Carrot
  • 1/2 Broccoli
  • 100gr Cabbage
  • 800ml water
  • chicken powder (optional)
  • salt, sugar and pepper to taste

Methods:

  1. Boil water and chicken in a pan until chicken tender.
  2. Add red onion and garlic. Let it boiled.
  3. Add carrot, broccoli and cabbage. Cook for about 5-10 minutes.
  4. Add chicken powder, salt, sugar and pepper.
  5. Ready to serve.

 

 

Ayam Goreng Tepung Crispy

 

 

Another simple recipe from my kitchen and this menu never failed my family. Hubby and kiddos love it so mucho mucho. They said it’s even better than K** 🙂 Oh boys….you made my day *kisskiss* So if don’t have any idea for lunch or din din just make this crunchy fried chicken 🙂

 

Ayam Goreng Tepung Crispy

Ingredients:

  • 1/2 Chicken, cut into small pieces
  • 3 Garlic, crushed
  • 250g Plain flour
  • salt and pepper to taste
  • 2 eggs

 

 

 

Methods:

  1. Marinade chicken with garlic and salt for 1 hour or better overnight.
  2. Heat oil in a pan.
  3. Mix plain flour with salt and pepper in a big bowl. And whisk the egg in another bowl.
  4. Roll it into plain flour then dip into egg and roll it again into plain flour and when you roll it for the second time try to pinch it a lil bit.
  5. Deep fry it until golden brown and crunchy.
  6. Ready to serve with tomato, barbecue or hot chilli sauce.

 

Ayam Bakar Padang

 

 

logo challenge SaSe-1

 

 

ayam bakar padang

 

 

This time idfb held a challenge join together with Sajian Sedap, for complete information you can just go here.  They call the challenge ““Kreasi Dapur bersama Sajian Sedap”. After browsing around through sajian sedap website and sajian sedan app on my iPad , my eyes stop on this recipe. I never tried to make ayam bakar padang (Padang Grilled Chicken) before, so this would be my first time to make it. What i remember is Padang food always be so tasty and spicy. I tried to make it not too spice so my little one could try it as well. And for your information, Padang is capital city of West Sumatra, Indonesia. Almost all city in Indonesia had Padang Restaurant. Padang food always tasty and spicy as I told you before and most Indonesian love this kind of food. They usually serve in big portion especially when you buy it for take away. When you eat in Padang Restaurant, you’ll be amaze with the way they serve the meal. They will put a lot of small plate of their food that they have on their display onto your table. It’s really unique.

 

So let’s just go to the recipe. The original recipe itself could be find here.

And my version as below:

 

AYAM BAKAR PADANG

 

Ingredients:
12 chicken nibbles
2 lemongrass, take only white part
1 tsp salt
1 tsp sugar
2 tbs tamarind juice
500 ml coconut milk
5 tbs canolla oil

 

Grounded ingredients:

  • 5 red chilli
  • 5 cloves garlic
  • 1 shallot
  • 6 candlenut
  • 1 tsp ginger powder
  • 1 tbs turmeric powder
  • 1/4 tsp pepper

 

Method:

  1. Coat chicken with lime juice and 1 tsp salt. Set aside for about 15-30 minutes.
  2. Heat oil in a pan. Stir fry grounded ingredients and lemongrass. Add chicken. Cook until it change colour.
  3. Pour coconut milk, salt, sugar and tamarind juice. Cook again until chicken tender.
  4. Grilled chicken.
  5. Basting with remaining sauce while you grill it.
  6. Ready to serve.