Nasi Kuning Manado

Nasi Kuning Manado is one Indonesian food from city called Manado – North Sulawesi.

Nasi Kuning Manado

 

Nasi Kuning (Yellow Rice)

For complete recipe Nasi Kuning (Yellow Rice)

 

Bakwan Jagung (Corn Fritter)

For complete recipe Bakwan Jagung (Corn Fritter)

 

Semur Daging dan Tahu

Ingredients:

  • 300 gr beef
  • 2 cloves shallot, thinly slices
  • 3 cloves garlic, thinly slices
  • 1 cm ginger
  • 200 ml coconut milk
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 tsp palm/coconut sugar
  • 4 tbs sweet soy sauce
  • 1 tomato
  • 800 ml water
  • 2 tbs oil

 

Methods:

  1. Preheat oil. Stir fry shallot, garlic and belacan until the fragrant come out.
  2. Add beef. Cook until the colour change.
  3. Add salt, pepper, palm sugar and sweet soy sauce., garam, merica bubuk, gula merah, dan kecap manis. Aduk rata.
  4. Add coconut milk and tomato. Cook again for about 5 minutes.
  5. Add water. Cook until the sauce becoming thick.

 

Abon Tuna

Ingredients:

  • 500gr Tuna (I used tuna in a can)
  • 2 lemongrass
  • 1 tsp ginger paste
  • 150 ml coconut milk
  • 3 kaffir lime leaves

Grounded ingredients:

  • 3 cloves Shallots
  • 5 cloves garlic
  • 2 chilli
  • 1 tsp salt
  • 1 tbs sugar

Methods:

  • Stir fry grounded ingredients, lemongrass, ginger and kaffir lime leaves.
  • Add tuna and mixed well. Reduce heat and continuously stirring it until dried.

 

Keripik Kentang

Ingredients:

500gr potatoes, thinly slices

Methods:

  1. Wash it until the water come clear.
  2. Deep fried until crisp.

 

Sambal tomat

Ingredients:

  • 250 gr Red Chilli
  • 100 gr Hot Chilli
  • 400 gr Shallots
  • 100 gr garlics
  • 1 kg tomatoes
  • Salt, Sugar to taste
  • 1 tsp Chicken Powder
  • Vegetable Oil

Methods:

  1. Put red chilli, hot chilli, garlic, tomatoes and shallot in a blender. Blend it, don’t have to be smooth.
  2. Heat oil in a pan. Pour chilli mixture into it.
  3. Cook until change colour and oil come out. Add sugar, salt and chicken powder.
  4. Cook again for about 5 minutes.
  5. Ready to serve.

 

 

Nasi Bogana

 

 

 

Nasi Bogana or Nasi Begana, pronounced as Nah-see Boh-gâna, is an Indonesian style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes.

This rice dish is a type of Nasi Rames or Nasi Campur — terms used for dishes that have rice and a variety of side dishes.

Nasi Bogana is very popular in Indonesia and is sold all over the streets of Jakarta, the capital city, for 12,000 to 20,000 Rupiah each. It is sold in almost all Sundanese or Javanese restaurants and sometimes in Warungs or Wartegs (Warung Tegal), a traditional outdoor restaurant or café. It is considered a convenient dish as it is wrapped in banana leaves and is usually ready to bring and eat anytime. It is a type of fast food that is brought to workplaces to eat.

 

Nasi Bogana is prepared by spreading a wide banana leaf and filling it with steamed rice. Then seasoning such as fried shallots are put on top of the rice. Over the rice, a smaller banana leaf is spread and the side dishes — opor ayam (white chicken curry), dendeng(shredded meat), fried chicken liver and gizzard in chili and coconut gravy, sambal of shredded red chili, telur pindang whole boiled eggs, serundeng (fried shredded spiced coconut with peanuts), sautéed tempeh or sautéed string beans — are decoratively placed. All ingredients are then wrapped and closed with the outer banana leaf that is placed over the rice. Plastic strings are used to tighten the pack together. It is put in a steamer to keep it warm and is ready to eat at anytime.

Other times they are prepared as a regular rice dish without the banana leaves because the dish has been too common and restaurants do not follow the traditions.

 

The opor ayam is usually served as pieces without their bones. This is usually done because they can wrap it in banana leaves easier without taking too much space. There are two types of opor ayam: white gravy, commonly used in West Java, and yellow gravy, commonly used in Central Java. Both are sweet but yellow opor ayam tends to have curry spices in it.

The Dendeng is sometimes put in a stick and eaten the same way as a satay (meat in skewer). The telur pindang boiled eggs are most of the time cut in half and only half is served. This depends on the occasion. Serundeng, fried chicken liver and gizzard in chili and coconut gravy (suggested to use cow livers rather than chicken to avoid the smell), Sambal of shredded red chili and sautéed tempeh and sautéed string beans is served regularly, a spoon-full of each circling the steamed rice.

 

In Java, Nasi Bogana is often used in special occasions, such as weddings and anniversaries, but is most commonly found in family gatherings and social gatherings (Arisan). At weddings, Nasi Bogana usually has its own booth where people can choose their own side dishes and sauces. Most people prefer Nasi Bogana to be eaten with kerupuk (Indonesian flour crackers) or emping (crushed bean crackers from melinjo), and as a result it becomes a part of the side dish. Some people like additional sauce like Kecap Manis (sweet soybean sauce) and sambal terasi (fish and shrimp chili sauce). The drink that they have while having this dish is most of the time hot or iced black tea.

Now I want to share my kinda nasi bogana aka nasi bogana ala my kitchen 🙂 Hope you enjoy!

Nasi Bogana

 

Nasi Gurih

For complete recipe Nasi Gurih

 

Telur Pindang

For complete recipe Telur Pindang

 

Ayam Suwir Bumbu Kuning

For complete recipe Ayam Suwir Bumbu Kuning

 

Daging Empal

Ingredients:

500 gr beef meat

5 cloves shallot, grounded

6 cloves garlic, grounded

1 tsp coriander seed, grounded

500 ml water

1 tbs coconut/palm sugar

1 tsp salt

Methods:

  1. Boil water in a pan. Cook beef meat and grounded ingredients until beef tender, drain it. Cut beef into thin slices around 1 cm thickness and then trimmed.
  2. Fried beef until crispy.

 

Sambal Goreng Kentang Udang

Ingredients:

1 kg potatoes, cut into small dice cube.

350 gr prawn

2 cm galangal

2 bay leaves

salt, palm sugar and sugar

100 ml water

Grounded ingredients:

4 cloves shallots

5 cloves garlics

9 red chili

Methods:

  1. Heat the pan. Put grounded ingredient, galangal, bay leaves, lemon grass and stir fry until the flavour come out.
  2. Fried potatoes.
  3. Put the fried potatoes and prawn into the pan.
  4. Pour the water into the pan, and let it dried.
  5. Ready to serve.

 

Tumis Buncis

 

Sambal Bawang

For complete recipe Sambal Bawang

 

 

 

Nasi Kuning Komplit

 

 

Nasi Kuning Komplit

 

Nasi Kuning (Yellow Rice)

For complete recipe Nasi Kuning (Yellow Rice)

 

Telur Balado (Spicy Egg)

 

Ingredients:

6 eggs, boiled

sugar

salt

Chili Sauce

  • 6 shallots or 1 red onion
  • 1/2 cup fresh ground red hot chilies
  • 1 tsp terasi (dried shrimp paste)
  • 2 kaffir lime leaves
  • 2 bay leaves

 

Methods:

Chili Sauce

1. Grind shallot and terasi, combine with fresh ground red chilies.

2. Stir fry the grounded spices, bay leaves and kaffir lime leaves until fragrant.

3.Keep stirring until well mixed. Then add boiled egg and season with sugar and salt, mixed well. Remove from the heat.

 

Mie Goreng (Fried Noodle)

For complete recipe Mie Goreng (Fried Noodle)

 

Perkedel Kentang (Potato Cakes)

For complete recipe Perkedel Kentang (Potato Cakes)

 

Sambal Goreng Kentang 

 

Ingredients:

2 potatoes, cut into small dice cube.

2 cm galangal

2 bay leaves

2 sdm sweet soy sauce

salt, palm sugar and sugar

200 ml coconut milk

100 ml water

Ground:

4 cloves shallots

5 cloves garlics

9 red chili

 

Methods:

  1. Heat the pan. Put grounded ingredient, galangal, bay leaves, lemon grass and stir fry until the flavour come out.
  2. Fried potatoes.
  3. Put the fried potatoes into the pan. Cook for about 10 minutes then pour coconut milk, bring to boil.
  4. Pour the water into the pan, and let it dried.
  5. Ready to serve.

 

 

 

 

 

Simple Nasi Liwet Using Rice Cooker

 

 

Nasi liwet sunda is a succulent rice dish cooked in coconut milk and spices, from West Java, Indonesia. Common steamed rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk, salam leaves and lemongrass, thus giving the rice a rich, aromatic and succulent taste. Nasi liwet sunda is quite flexible, you can add salted fish or dried anchovy into it when it half cooked. You can also combine it with various side dishes, such as salted fish, fried chicken, beef jerky, tempeh, tofu or any combination of your choice. Traditionally, it’s all big-fire-based cooking, but now we can simplify the first stage, using the common rice cooker.

 

NASI LIWET IKAN PEDA

Ingredients :

  • 1/2 kg rice
  • 1 red onion, thinly slices
  • 3 cloves garlic, thinly slices
  • 5 bay leaves
  • 2 lemongrass
  • 1/2 tsp salt
  • 1/2 tsp chicken stock (optional)
  • 400ml coconut milk
  • 2 tbs canola oil
  • 1 package salted fish (ikan peda), fried
  • 6 hot chili

 

Methods:

  1. Rinse the rice several times thoroughly, until the water is quite clear. Put into rice cooker, add water and coconut water. (Follow rice cooker instruction for liquid volume). Set aside.
  2. Preheat oil in a pan, stir fry red onion, garlic, bay leaves, and lemongrass. Add into rice cooker, mixed well then cooked. Push the cook button on the rice cooker.
  3. When the rice half cooked, arrange salted fish on the top of the rice and continue cooking until the rice cooked.

 

 

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.

 

Nasi Kebuli

Nasi kebuli is an Indonesian style spicy steamed rice dish cooked in goat broth, milk, and ghee. It is popular among the Arab community in Indonesia and Betawi people in Jakarta.[1] Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence (Mandi rice), and also Indian cuisine influence (Biryani rice). According to etymology study, nasi kebuli can trace its origin from Kabuli Palaw which is an Afghani rice dish from Kabul, similar to biryani served in South Asia.[2][3]

In Betawi culture nasi kebuli usually served during Islamic religious festivities, such as hari raya lebaran, kurban or maulid nabi (birthday of Muhammad). Nasi kebuli also popular in cities with significant Arab descendants, such as Jakarta, Surabaya, Surakarta and Gresik.

Source : Wikipedia

Nasi Kebuli

Source : Sajian Sedap 

Ingredients:

For Lamb:

200 gr lamb, diced
500 ml water
2 bay leaves
3 cloves
2 cm ginger

For rice:

300 gr rice
1 cinnamon
1 tsp nutmeg powder
2 star annised
2 cardamoms
1 lemongrass
5 kaffir lime leaves
1 bay leaf
1 tsp salt
1/4 tsp pepper
600 ml coconut milk

400 ml water
3 tbs ghee

Grounded Ingredients:
1 small red onion
5 cloves garlic
1 tsp coriander seed
1/2 tsp cumin seed
1/4 tsp fennel
1 tsp turmeric powder
1 cm ginger

Additional:
50 gr sultana (i skipped)
2 tbs fried shallot
Pineapple pickled

 

Methods:

  1. Boiled lamb with water, bay leaves, cloves and ginger until tender. Set aside.
  2. Preheat ghee in a pan. Add grounded ingredients, cinnamon, cloves, nutmeg, star annised, cardamom, lemongrass, kaffir lime leaves and bay leaf until the fragrant come out. Add lamb and mixed well.
  3. Pour coconut milk and water, add salt and pepper. Let it boiled. Then add rice. Cook until it soaked and the water dried. Turn off the heat and let it in the pan for about 5-10 minutes.
  4. Steam in a steamer until cooked. Add fried shallot.
  5. Ready to serve.

 

 

 

 

Soto Betawi ala Sajian Sedap

 

 

soto

 

SOTO BETAWI

Source : Sajian Sedap

Ingredients:

– 300g beef lung
– 300g beef meat
– 300g beef tripe
– 500ml fresh milk
– 500ml coconut milk
– 2 tbs ghee
– 4 bay leaves
– 1 cinnamon stick
– 1 tsp nutmeg powder
Grounded ingredients:
– 1 shallot
– 5 cloves garlic
– 3 candlenuts
– 1 tsp pepper
– 2 slices galangal
– 1 cm ginger
– 1 tsp coriander seed
– 1 tsp cumin
Additional:
– Melinjo Crackers
– Carrot and cucumber pickles  (1 carrot & 1 cucumber, cut dice, mix with 2 tbs sugar, 1/2 tbs salt and 2 tbs vinegar, let it for about 1 hr or more) .
– Fried shallot
– Warm rice
– Sambal
–  Tomato slices
– Spring Onion, thinly slices
– Celery leaves, thinly slices
Methods:
  1. Boil meat, tribe and lung until tender. Let it cool. Cut dice shape.
  2. Preheat oil in a pan. Stir fry grounded ingredients, bay leaves, nutmeg powder and cinnamon stick. Set aside.
  3. Boil water, add meat, tribe, lung and all the ingredients. Cook for about 30 minutes until the meat absorb the ingredients.
  4. Add milk and coconut water. Let it boiled.
  5. Add salt, pepper and sugar.
  6. Ready to serve.
Note:
How to serve : Put the soto in a bowl, add fresh tomato, spring onion, celery leaves, fried shallot and pickles(*optional). Eat with warm rice would be nicer.  You can skipped some of additional ingredients and it;s still delicious.

 

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.

Smoked Salmon, Basil and Mozzarella Cheese Pizza

 

 

As I told you before in my previous post that you gonna find lots of pizza posting in my recent post. As i made lots of pizza base for holiday stocking. So here is one pizza with two variation as one of my boy favourite pizza is the cheesy one than i made it half – half. Half cheesy and half with smoked salmon and basil for the topping but yeaah basically it’s just cheesy pizza. For the base recipe you can go to my previous post about pizza dough.

Yes, my boys enjoy this pizza after they doing Vac Swim. So easy and fast to be prepared after they swam, especially because they finished at lunch time so mummy had to think about something that could be fast served. So I took out one of the pizza dough, spread tomato sauce and mozarella on the top. Preheat oven 200’C then cook it for about 10 minutes. When it’s ready put smoked salmon and basil on the top of half of the pizza. Then it;s readyyy….enjoy!