Sate Padang (Sumatera Barat)

 

 

Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef tonge cut into small dices with spicy sauce on top of it. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef stock, turmeric, ginger, garlic, coriander, galangal, cumin, curry powder and salt.

There are two types of sate Padang, which are Sate Padang Panjang and Sate Padang Pariaman. They are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Bearing the sauces are different, the taste of both sate are different.

In the process of making sate padang, fresh beef are boiled twice in a big drum filled with water to make the meat soft and juicy. Then, the meat is sliced into parts and spices are sprinkled on the meat. The broth is then used to make the sauce, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasoning are then put together and cooked for 15 minutes. The sate will be grilled just before serving, using coconut shell charcoal.

But I do some improvisation be adapted with what cooking tools that I have at home. I used pressure cooker to boiled beef tongue to speed up the process. Then I grilled the satay using oven/bbq.

 

 

Sate Padang

Ingredients:

  • 500gr beef tongue, boiled, cut into 1.5×1.5 cm in size
  • 1.500 ml water
  • 2 turmeric leaves
  • 1 lemongrass
  • 1 tbs tamarind
  • 2 1/2 tsp salt
  • 1 tbs sugar
  • 30 gr rice fluor and 50 ml water, mixed together to make paste
  • satay sticks

 

Grounded Ingredients:

  • 1 red onion
  • 3 red chilli
  • 1 tsp coriander seed
  • 1 tsp pepper
  • 1/4 tsp cumin seed
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1 cm galangal
  • 2 cm ginger

Additional:
5 rice cubes
2 1/2 tbs fried shallots

Methods:

  1. Boiled beef tongue using pressure cooker for about 30minutes. Diced cut into 1.5 x 1.5 cm in size. Set aside.
  2. Took 500ml beef broth, add beef tongue and all ingredients. Cook using medium heat for about 15 minutes until the ingredients infiltrate into the meat.
  3. Pin the meat into satay sticks. Then grilled it.
  4. Boil again the beef broth to make sauce. Add rice flour paste and stir it until it popped and boiled.
  5. Arrange rice cube and satay in a plate. Pour the sauce on the top and spread fried shallot.
  6. Ready to serve.

 

Rolade Daging (Beef Rolade)

 

 

Ingredients:

 

For Filling:
300 gr beef minced
3 cloves garlic
4 wholemeal bread
50 ml milk
3 eggs
1 1/4 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg powder

For Omelette (skin):
2 eggs
1/4 tsp salt
2 tbs water

Sauce:
1 onion
2 cloves garlic
2 tbs plain flour
3/4 tsp salt
1/4 tsp pepper
1 tbs sugar
1 tbs sweet soy sauce
1 tbs Worcestershire sauce
400 ml beef stock
2 tbs margarine

Additional:
200 gr carrot
150 gr string bean

Methods:

  1. For omelette : Mix egg, salt and water. Preheat small pan and make thin omelette for the skin. Set aside.
  2. For filling : Mix all filling ingredients. Mixed well.
  3. For rolade : Get one omelette. Put on the table,spread the filling, roll it. Then wrap with plastic wrap, secure both end.
  4. Preheat steamer.
  5. Steam those rolade in the steamer for about 20-30 minutes.
  6. For sauce : Preheat margarine in a medium pan. Add onion and garlic. Then add plain flour, stir quickly. Pour beef stock, salt, pepper, sugar, sweet soy sauce and worcestershire sauce. Stir it  until the batter becoming thick. Set aside.
  7. Cut rollade into small pieces and shallow fried until a bit dried (or until suit your tastes) then serve with sauce and vegetables (additional ingredients).

 

 

 

Sambal Teri Kacang

 

 

This sambal teri kacang can be used for lots of indonesian food like nasi uduk (coconut milk steam rice), lontong medan, and nasi kuning (yellow rice). And also it could last for 1 month in a jar or tight container. Nice to have it as a stock at home. Easy for me to mix it with others for my hubby lunchbox.

 

Sambal Teri Kacang

 

 

Ingredients:

  • 100 gr dried anchovy
  • 100 gr peanut
  • 2 bay leaves
  • 2 cm galangal
  • 1/4 tsp salt
  • 1 tbs palm sugar
  • 2 tbs sugar
  • 1 1/2 tbs canola oil
  • lemon/lime juice from 1 lemon/lime

Grounded Ingredients:
1/2 red onion
2 cloves garlic
3 red chilli
1/4 tsp balacan/terasi/shrimp paste

Methods :

  1. Fried dried anchovy and peanut.
  2. Stir fry grounded ingredients, bay leaves, galangal and palm sugar. Add sugar and salt.
  3. Add dried anchovy and peanut. Stir it. Turn off the stove.
  4. Pour lemon/lime juice and mixed it well.

 

Tuna Asam Padeh

https://www.flickr.com/photos/lunaexploration/23601813333/sizes/l/

 

 

Tuna asam padeh is one of indonesian traditional food, it come from West Sumatera area. As the name implies, this food has spicy and sour taste. Asam padeh recipe has no coconut milk which make it a bit light and low in cholesterol compare with others food in West Sumatera that usually cook with coconut milk like rendang, kalio and gulai.

 

Tuna Asam Padeh

Ingredients:
  • 500 gr Tuna Steak
  • 1 tbs tamarind juice
  • 3 red chili
  • 5 candlenut
  • 1/2 red onion
  • 3 cloves garlic
  • 1 tsp turmeric powder
  • 2 cm galangal
  • 1 cm ginger
  • 1 lemongrass
  • 2 tomatoes
  • 250ml water
  • salt and sugar to taste

Methods:

  1. Ground all ingredients except tomatoes, lemongrass and tuna steak.
  2. Stir fry grounded ingredients , tomatoes and lemongrass.
  3. Add water and tuna steak then add salt and sugar to taste.
  4. Cook until tuna change colour and the water dried.
  5. Ready to serve.

Victoria Park Hawker’s Market

Victoria Park Hawker’s Market on Friday night, now becoming one of our regular activities for the week. It’s really nice because we could find lots of food from around the world in one place, the other thing that make it perfect is because we can bring our lil puppy ‘Lola’ comes along together to join the crowd. It was a great venue to catch up with friends and family, the music is groovy too. You can bring picnic rug or chair because sometimes it’s hard to find empty table.

 

IMG_7142

 

Those are some menu that you can have there. From up-left and move clockwise : Pad Thai(Thailand) $6 – Roo Steak Sandwich(Australia) $15 – Spaghetti bolognaise(Italia) $15 – Jamaican bbq jerk chicken(Jamaica) $15. Last night i try Bombolini (Italian Doughnut) $5, a Arancini (Italia) $6 and Portuguese egg tart $4.5 as our dessert. My son bought Lamb Curry Rice (India) $12.5 and my hubby choose Bento Box (Japan) $15 for their dinner.

We haven’t try some of the food there, but we plan to try them next week 🙂

 

 

Ikan Mullet Masak Rica-Rica

 

The mullets or grey mullets are a family (Mugilidae) and order of ray-finned fish found worldwide in coastal temperate and tropical waters, and in some species in fresh water.[1] Mullets have served as an important source of food in Mediterranean Europe since Roman times. The family includes about 80 (at least 73) species in 17 genera, although half of the species are in just two genera (Liza and Mugil).

Mullets are distinguished by the presence of two separate dorsal fins, small triangular mouths, and the absence of a lateral line organ. They feed on detritus, and most species have unusually muscular stomachs and a complex pharynx to help in digestion.[1]

(Wikipedia)

 

Rica means cook using chilli and tomato. Originally from Manado. For people who like spicy food, they will love this ikan rica-rica and for the one that not spicy lover then you can skip the hot chilli. This time i used mullet fish and surprisingly it;s come along really good because some fish are not suitable to be cooked using this recipe. Let’s just try it out!

 

 

IKAN MULLET MASAK RICA – RICA

 

Ingredients:

  • 3 whole mullet
  • 1 red onion, thinly slices
  • 6 hot chilli, thinly slices
  • 4 red chillies, thinly slices
  • 1 tomato, chopped
  • 3 kaffir lime leafes
  • 1 lemongrass
  • Oil
  • Salt to taste

 

Methods:

  1. Deep fried the fish, keep aside.
  2. Heat the oil in the wok, fry the onions until wilted.
  3. Add the chilli and stir it.
  4. Add chopped tomato, seasons with salt.
  5. Add fish, mix well until the fish coated with the chilli.
  6. Ready to serve.

Note: Usually serve with warm rice.

 

Pepes Tahu (Tofu wrap in banana leaf)

Pepes is cooking method which involve banana leaf as food wrappings. The banana-leaf package containing food is secured with lidi/toothpicks, cooked on steam then grilled(optional). This cooking technique allowed the rich spices mixture to be compressed against the main ingredients inside the individual banana leaf package while being cooked, and also add distinct aroma of cooked or burned banana leaf when its grilled. Although being cooked simultaneously with food, the banana leaf is a non-edible material and its function was as the cookable organic wrapper. Pepes Tahu is Mashed tofu wrap in banana leaf.

Pepes is originally come from West Java area. There are lots of pepes varian such as pepes ikan(fish), pepes ayam(chicken), etc. It’s really rich in taste. Eat with warm steam rice would be perfect. Can’t believe that i finally can make pepes on my own. Been a great achievement for me, lol.

 

PEPES TAHU

Ingredients:

500 gr tofu, mashed

6 bay leaves

1 package basil leaf

2 tomatoes, slices

3 lemongrass

banana leaf

 

Grounded ingredients:

3 cloves garlic

1 clove shallot

2 red chili, slices

5 hot chili

1 tsp salt

1 tbs sugar

 

 

Methods:

  1. Preheat Steamer.
  2. Mixed tofu with grounded ingredients.
  3. In banana leaf, put lemongrass, bay leaves, tomatoes slices, basil leaf and tofu mixture. Close it. Secure it using toothpick.
  4. Steam for about 30 – 45 menit.

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.

 

 

Fried Eggplant

 

It’s definitely simple recipe, but i told you….it’s really delicious! Just try it out….

Fried Eggplant

Ingredients:

  • Eggplant, cut into thin pieces
  • Plain flour
  • garlic
  • salt
  • water
  • vegetable oil

Methods:

  1. Heat oil in a pan.
  2. Mix water, garlic and salt. Dip eggplant pieces into it. Then dip to plain flour.
  3. Fried until the colour turn into golden brown.
  4. Ready to serve.

IMG_6402

Sayur Labu Siam ala MyLilKitchen

_DSC7627 WM resize

 

 

Sayur Labu Siam ala MyLilKitchen

Bahan:

  • 200 gram labu siam, dipotong panjang
  • 100 gr teri medan, goreng kering
  • 4 butir bawang merah, diiris
  • 3 siung bawang putih, diiris
  • 1 lembar daun salam
  • 1 cm lengkuas, dimemarkan
  • 1 buah cabai merah besar, diiris serong
  • 3/4 sendok teh garam
  • 1/4 sendok teh merica bubuk
  • 1/4 sendok teh gula pasir
  • 100 ml santan
  • 150 ml air
  • 3 sendok makan minyak untuk menumis

Cara Membuat :

  1. Panaskan minyak. Tumis bawang merah, bawang putih, daun salam, lengkuas, dan cabai merah sampai harum.
  2. Masukkan labu siam. Aduk sampai layu. Tambahkan teri medan, garam, merica bubuk, dan gula pasir. Aduk rata.
  3. Tuang air dan santan. Masak sampai matang.