Pepper Lunch – Willetton

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

Sosis solo

sosis solo

 

Sosis Solo has been known as the specialty snack from Solo, is made of chopped beef combined with spices wrapped in a thin egg crepes. It’s similar with rissoles but has different kind of filling. Some people said that sosis solo get influenced by sausage roll (Dutch food). The story comes when the colonial came to Indonesia, they ate sausage roll which has minced beef inside wrap with pastry. Because it’s difficult for local people to get sausage roll and of course it’s expensive as well then they come with their creativity try to make food that is similar with sausage roll. They change pastry with the mixture of flour, egg and water. They still used minced beef for the filling but in a simple way and using small amount to reduce the cost. And the most important is the taste be adapted to our local taste. And since that time sosis solo becoming popular. You could easily find it in the market.

sosis solo

 

Let’s just try it out!!!

Sosis Solo

Crepes ingredients:
50 gr plain flour
1/4 tsp salt
200 ml coconut milk
2 eggs
oil

Filling:
400gr minced beef
1/2 tsp salt
1/2 tsp sugar
50 ml coconut milk
1 tbs oil
1 egg

Grounded Ingredients:
2 cloves shallot
5 cloves garlic
1/2 tsp coriander seed
5 candlenuts
1/8 tsp cumin

Methods:

  1. Crepes: Mixed well flor, salt, coconut milk and egg.
  2. Basting pan with butter and make a thin crepes using medium heat. Set aside. Do until all the mixture finished.
  3. Filling: Stir fry grounded ingredients. Add minced beef and cook until it change colour. Add coconut milk, salt and sugar. Cook until dry.
  4. Crack egg on the top and mixed well quickly while it hot.
  5. Finishing: Took one crepes, put filling on the top and wrap like envelope.
  6. Heat oil in a pan. Dip it into the egg then fry it until golden brown.
  7. Ready to serve

 

 

sosis solo

Rawon

Rawon

 

What is Rawon?

Rawon or Nasi Rawon/Rawon Rice (when served with rice) is a strong rich tasting traditional Indonesian beef black soup. It uses black nuts/keluak (Pangeum edule, fruits of kepayang tree) as the main spice which gives the strong nutty flavor and dark color to the soup. wikipedia

Rawon originally comes from Jawa Timur, one of province in Indonesia. My ancestor are from Jawa Timur that;s why i know this kind of food but unfortunatelly i never made it from scratch. Even though my mom always made this kind of soup at home and people love my mom’s rawon but i never care about the recipe until i live abroad, far from my hometown. Since I live in Perth 3 years ago, i started to realize how important to preserve my traditional food, besides i love indonesian food too much…lol. So now, let’s just try made rawon from the scratch. This time i tried recipe from mba Rachmah blog.

Rawon

Source : Kedai Rachmah

Ingredients:

1/2 kg beef

1 lemongrass
6 kaffir lime leaves
1 cm galangal
2 tbs tamarind juice
100 gr bean sprout
Grounded ingredients :
6 cloves shallot
5 cloves garlic
2 red chilli
1/2 tsp coriander seed
1/4 tsp pepper
1/2 tsp cumin seed
1 tsp turmeric
1,5 cm Kencur
1 tsp belacan
8 bh Kluwak/black nuts (you can find it in asian store)
sugar and salt to taste

4 tbs canola oil

Method :
  1. Heat oil in the pan
  2. Stir fry all the grounded ingredients with lemon grass, kaffir lime leaves and galangal until the fragrant come out.
  3. Add tamarind, mixed well.
  4. Increase the heat then add beef meat, cook until meat change colour and then add water.
  5. Cook until beef tender.
  6. Ready to serve with fried shallot, bean sprout, salted egg, crackers and sambal terasi.

 

rawon1

 

At the end…..the recipe still not the same with my mom recipe but still yummyyyyy….but still i want to make my mom’s rawon so next time should call her and try to make her version of rawon…….

Rawon2

 

Rendang

My Friend, Tika said in her blog “try to cook everything at least one”. I said “try to photograph my food at least one” 🙂 lol. Here I must cook for almost everyday. So always cook but sometime doesn’t have time to photograph my food. This time I cooked rendang, Indonesian most popular food. After several time cooked rendang, this time i try to put some of modification in it from some recipes that i ever tried. I add some coconut grated to add some flavor and add grounded chicken liver too. And the result for me is very good. I love it! Eat it with warm rice and fried shallot and you will feel like heaven 🙂 lol.

Ingredients:

  • 1 kg beef
  • 2 lt coconut milk
Grounded Ingredients:
  • 10 cloves shallots
  • 10 cloves garlic
  • 2 tsp grounded ginger
  • 2 tsp grounded turmeric
  • 10 red chilli
  • 3 cm galangal
  • 1 lemongrass
  • fried chicken liver
  • 1 turmeric leaf
  • 4 kaffir lime leaves
  • 3 bay leaves
  • 100 gr coconut grated
  • Salt to taste

Methods:
1. Heat some oil to stir fry grounded ingredients and all the leaves.
2. Put beef and cooked until change color.
3. Pour coconut milk. Mixed well. Let it boiled then four the coconut grated.
4. Reduce the heat and cooked until the color change into brown/black.
5. You can continued to cook it tomorrow if you want it really dried.
6. Ready to serve.

Noted:

Enjoy it with warm rice. Delicious!

 

 

Perkedel Kentang

 

Ingredients:

6 potatoes, fried

2 cloves shallots, fried

3 cloves garlics, fried

100 gr minced beef

2 egg yolks

2 egg white

salt and pepper to taste

 

Methods:

1. Grind/mash potatoes.

2. Grind fried shallots and garlics.

3. Stir fry minced beef with garlic and salt.

4. Mix the mashed potatoes, grinded shallots and garlics and minced beef in a bowl. Add egg yolks, salt and pepper.

5. Make round shape.

6. Put in egg white.

7. Heat the oil in a fry pan.

8. Fry perkedel until golden brown.

9. Ready to serve.

 

Beef Bone Soup

Beef bone soup is one of my kiddos favorite. Even my youngest one who are fussy eater, he could ate this a lot. It’s just simple, looks like a bit of oxtail soup. But I make a bit modification in it.

Ingredients:

500 gr beef bone

2 cardamom

1 star aniseed

3 cloves

salt and pepper to taste

for broth:

1 whole carrot

1 potato

1 whole celery stalk

Ground:

2 cloves shallot

5 cloves garlic

for filling:

1 celery stalk, cut into small pieces

2 carrot, cut into small pieces

for garnish:

celery leaf cut into small pieces

fried shallot

Methods:

1. Make broth: Bring to boil beef, whole carrot, whole celery stalk and potato until beef tender.

2. Put all the ground ingredient, cardamoms, star aniseed and cloves.

3. Put into the pot small carrot and celery stalk. Cook for about 20 minutes.

4. Put salt and pepper to taste.

5. Put in a bowl, garnish using celery leaf and fried shallot.

6. Ready to serve.