Sayur Asem Udang

 

Sayur asem, i’ve already post about it in here. This time just slightly different recipe because i used prawn instead of beef stock. And the filling is different too.

Sayur Asem

Ingredients:
  • 200 gr prawn
  • 1 carrot
  • 100 gr green beans
  • 3 cherry tomatoes, halved
  • 100 gr cabbage
  • 1000 ml water
grounded ingredients,
  •  2 red chilli
  •  3 candle nut
  •  5 cloves garlics
  •  1 clove shallot
  • 3 teaspoonful tamarind
  •  pinch of shrimp paste (terasi)
  •  salt and sugar to taste

 

Methods:

  1. Boil prawn and water using big stock pot, add grounded ingredients and tamarind paste
  2. Add all the vegetables
  3. Continue to boil over medium heat until all vegetables are cooked
  4. Serve immediately with steamed rice, you can add dried fish and sambal.

Bihun Udang Panggang

bihun udang panggang

 

buku ketiga

This recipe is one of our second book menu. The title is “Snack Arisan & Piknik”.  You could buy it in Gramedia bookstore in Indonesia. Or you even could buy it online here or here.  I change misoa (flour vermicelli) into bihun (rice vermicelli). Here is the recipe below.

Ingredients:

  • 1 onion, diced

  • 2 cloves garlic, crushed

  • 2 tbs celery

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1 tsp chicken powder

  • ¼ tsp sugar

  • 2 tbs plain flour

  • 100 ml millk

  • 5 egss

  • 200 g rice vermicelli

  • 100 g cheddar cheese, shredded

  • 150 g prawn

 

Methods:

  1. Preheat oven 150’C.
  2. Mix onion, garlic, celery, salt, pepper, chicken powder and sugar. Add prawn then mixed well.

  3. Add plain flour, milk and eggs. Mixed well.

  4. Last, add rice vermicelli and mixed well again.

  5. Put papercup on muffin tin. Pour batter into papercup about 3/4 high. Spread cheese on the top.

  6. Bake for about 20 minutes or until the colour change into golden brownish.

  7. Ready to serve.

 

Bihun udang panggang

 

Tekwan (Fish Ball Soup)

 

tekwan

 

This week i made tekwan. I combine all the recipe that i got from my friends. Try to make it simple and easy. I modified the recipe as I wish, lol. Tekwan is one of traditional fish soup originally from Palembang, South Sumatera – Indonesia. The most important thing from tekwan is fish ball and prawn soup. The fish ball is different from fish ball that sold in most asian store. Actually the recipe for tekwan is easy and you don’t have to make the shape as round as a ball. So don’t you worry about the shape, lol. All the soup never failed to satisfied my family so is tekwan. Even I am allergic to prawn but for tekwan I dare to take a risk for my allergic effect. Its soooooooo delish……soooo drooling……

TEKWAN

Ingredients:

For Tekwan (Fish ball):
300 gr fish
4 eggs white
1 tsp salt
100 gr prawn
100 gr sago/tapioca flour
1 garlic
1/4 tsp pepper

For Soup:
200 gr prawn
5 garlic
10 Cloud Ear Fungus / black fungus (Jamur Kuping), soak in water
30 dried lily flower, soak in water
2 tbs salt
1/2 tsp pepper
1 block fish powder

Methods :

  1. Tekwan, Blend garlic, fish and prawn using blender. Add egg white, sago/tapioca flour, salt and pepper. Make a ball shape using spoon. Put in boiling water and cooked until fish ball float. Set aside.
  2. For soup: Boil prawn in 2000ml water. Add garlic, salt, pepper and fish powder. Let it boiled.
  3. Put in tekwan, black fungus, tuberose, salt, pepper and fish powder. Let it boiled.
  4. Ready to serve

For more information about tekwan, you can visit here.

Siomay

 

Ingredients:

  • 375 gr fish (I used fish paste)
  • 300 gr prawn
  • 350 gr chicken breast
  • 3 cloves shallot (Here I used 1 shallot, because the size is bigger than shallot in indonesia)
  • 4-5 cloves garlic
  • 1 egg
  • 300-400 gr tapioca/sago flour
  • 2 tbs dried prawn
  • 1 tbs garlic powder
  • salt, sugar and pepper to taste
  • 1 pack wonton skin
  • 2-3 spring onion, thin slices
  • 2 potatoes, steamed
  • 1/4 cabbage, steamed
  • 4 eggs, boiled

Methods:

  1. Mince chicken and prawn.
  2. Ground shallot and garlic.
  3. Mixed fish paste, chicken and prawn mince with grounded ingredients. Add egg, salt, sugar, pepper, dried prawn and garlic powder.
  4. Then add tapioca/sago flour gradually. After the flour mixed well, you can add spring onion.
  5. Take one wonton skin, spread oil on it and put the mixture on the other side and make a bowl shape with your hand. The oil make siomay not stick each other when you put it in the steamer.
  6. Repeat it until all the wonton skin finished. While you do that, you can heat up the steamer.  Don’t forget to spread oil on the steamer.
  7. Put all the ready mixture into steamer and cook for about 10-15 minutes.
  8. Ready to serve with peanut sauce.
  9. How to serve : Put boiled potato and egg, cabbage and siomay on a plate. Pour the peanut sauce on the top of it.
Note: if you don’t like peanut sauce, you can just use sweet soy sauce or no sauce at all.

 

 

Paria Kambu

This recipe was taken from mbak Ike and mbak Hesti blog, I mixed the recipe between mbak Ike and mbak Hesti. Because there only a bit modification, i thought the taste is not changing at all.

Ingredients:

Paria/Pare

Filling:

200 gr Fish paste

250 gr silver fish

250 gr desiccated coconut

3 eggs white

5 cloves shallots

3 cloves garlic

1 tsp ginger powder

1 tsp coriander seed

1/8 tsp cumin seed

2 slices galangal

½ tsp pepper

salt and sugar to taste

 

Sauce:

2 tbs chili powder

5 cloves shallot

3 cloves garlic

½ tsp pepper

1 tsp coriander seed

1/8 tsp cumin

1 tsp ginger powder

1 tsp turmeric powder

1 tsp palm sugar

5 green chili

1 lemon grass

2 bay leaves

1 slice galangal

400 ml coconut milk

salt

 

Method:

  1. Steamed Paria
  2. Ground all the ingredients for filling  (I put all the ingredients into food processor except egg white, silver fish and desiccated coconut )
  3. Mixed well the grounded ingredients with egg white, silver fish and desiccated coconut.
  4. Take away inside part of paria and put the filling into it.
  5. Ground all the sauce ingredients except lemon grass, green chili, bay leaf and galangal.
  6. Heat the pan. Put all the ingredients into pan and add coconut milk. Let it boiled and put the paria and the rest of filling.
  7. Cook until set.
  8. Ready to serve.

Noted: Serve with warm rice.