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.

 

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.

 

 

 

Ketoprak

 

Ketoprak is a vegetarian dish from Jakarta, Indonesia, consists of tofu, beansprout, boiled egg, rice cake, and rice vermicelli served in peanut sauce.

 

Why people call it ketoprak ?  According to Betawi tradition, ketoprak was actually derived from the acronym of its ingredients; which are ket from ketupat, to from toge, and prak from digeprak (crushed), which describes the method on grounding garlic, and peanut granules together to create the peanut sauce.

When I don’t know what to cook today, this one always win my heart. Simple and easy. I always have instant rice cube and fried peanut/peanut butter at home. As Indonesian have lots of food come along with peanut sauce that;s the reason i always keep peanut butter or fried peanut at home. In every recipes that need fried peanut, you could substitute it with peanut butter and sometimes it;s level up the taste. Or you can mixed it like using half amount fried peanut and half amount peanut butter so it’s still have it;s original taste.

 

Let’s just try the recipe now!

 

Ketoprak

Ingredients:

  • 4 Rice Cube
  • 100gr Beansprout
  • 2 Tofu
  • 100 gr rice vermicelli
  • Crackers
  • Sweet soy souce
  • Fried Shallot
  • Boiled egg

Peanut sauce:

  • Hot chilli (you can skip this if you don’t like spicy)
  • 1 clove garlic
  • 200 gr fried peanut
  • 1 tbs coconut/palm sugar
  • Salt
  • 25-50 ml water

 

 

Methods:

  1. Using pestle and mortar, ground all the peanut sauce ingredients
  2. Fried tofu. Put beansprout in warm water for about 2 minutes. Put Rice vermicelli in warm water until soft.
  3. How to serve : Put rice cube, rice vermicelli, beansprout, tofu and egg in a plate. Pour peanut sauce and sweet soy sauce on the top. Add crackers.

 

 

 

Tahu Isi (Tofu with vegetables filling)

Making another tahu isi , as I told you before that it is one of my hubby fav. Tahu isi is tofu filled with bean sprouts, carrots and cabbage. Then you dip it into batter and deep fried until the colour turn into golden brown and crisp. It is commonly found in fritters vendors (Indonesian called tukang gorengan). Commonly eaten with cabai rawit (bird’s eye chili). It’s becoming one of the most popular variant of tahu goreng in Indonesia.

I can also bring it as potluck in every occasion like birthday party, picnic or it can be served as entree when we have our friend coming for lunch or dinner. Even if I want to make high tea with Indonesian style, tahu isi is always favourite menu.

TAHU ISI

Ingredients:

  • 1 pack tofu
  • 100 gr cabbage
  • 100 gr beansprout
  • 1 carrot
  • 1 shallot, grounded
  • 1 garlic, grounded
  • salt and pepper to taste

for the batter:

  • 3 tbs plain flour
  • 1 tbs rice flour
  • water

Methods:

1. mixed water, plain flour and rice flour to make batter. set aside.

2. stir fry coleslaw, shallot and garlic. add salt and pepper to taste.

3. Using spoon or your hand, gently put the vegetable stir fry into the tofu as much as you can fit in.

4. Dip gently the tofu into the batter.

5. Deep fried in hot oil until it turn golden brown and crisp.

6. Serve with eye bird chilies or chili  sauce.

 

 

Babat Gongso (Jawa Tengah)

Babat Gongso

 

Another guest post from me on Sarang Japati . The author of Sarang Japati  is Elsye, she’s my fellow foodie blogger and  one of indonesian foodblogger admin as well. It was an honour from me to be her guest writer as before i was learnt cooking from her blog. This time i cooked babat gongso for her guest post. Let’s just check babat gongso recipe on Sarang Japati. Enjoy!!!

 

 

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

 

Soto Banjar

soto banjar

 

Soto Banjar is one of legendary food from Banjarmasin – South Kalimantan. It’s so tasty and really nice to have at the winter time. But in Banjarmasin, you could easily find it in hawker market everyday. Also, it’s one of my childhood memory when my family was living there for years.

 

Ingredients

  • 3 L water
  • 1 kg chicken
  • 1 tsp ginger powder
  • 1 tbs salt
  • 3 cardamom
  • 1 cinnamon
  • 6 cloves
  • 1 tsp nutmeg powder
  • 1 tsp pepper

Grounded ingredients:

  • 1 shallot
  • 5 cloves garlic

Additional:

  • Rice Cube
  • 100 g rice vermicelli
  • 6 potato cakes
  • 4 boiled eggs

Garnish:

  • 1 green onion
  • 1 tbs celery
  • 1 tbs fried shallot
  • lime juice
  • sweet soy sauce
  • soy sauce
  • sambal

Methods:

  1. Boil chicken with salt, bay leaves and ginger until tender. Let it cool. Shredded the chicken. Set aside.
  2. Take the chicken stock and put all the ingredients. Let it boil. And continued cook for about 15 minutes.
  3. Arrange rice cube, rice vermicelli , potato cakes and egg in a bowl.  Pour the hot soup. Add the garnish as you like.
  4. Ready to eat.

 

soto banjar

 

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.

Sambal Bajak

Ingredients:

 

150 grams Thai red chilies

75 grams cherry tomatoes

100 grams shallot

50 grams cloves garlic

5 candlenuts

1 tablespoon terasi (dried shrimp paste)

1 tablespoon coconut sugar (gula merah, gula Jawa)

seasalt as desired

oil

 

Method:

1. In a high heat, roast chilies, cherry tomatoes, shallot, garlic, candlenut and dried shrimp paste until the aroma comes out to the air.

2. Grind the roasted ingredients until a little bit smooth. You can use food processor or mortar to grind them. I always used a food processor to make it easier and especially if I make it in large amount like the one in this recipe.

3. In a pan, heat up the oil and stir fry the spice paste in the vegetable/canola/sunflower oil for a few minutes, then add the seasalt and coconut sugar. Keep stirring until the liquid evaporates and the colour turns darker (dark red).

4. Ready to serve. Or you can keep it in a jar and put in the fridge.