Ayam Bakar Solo

Minggu ini waktunya untuk mencoba menu baru, seperti biasa yang paling disukai semua adalah ayam. Setelah browsing beberapa waktu, pilihan tertuju pada Ayam Bakar Solo. Ciri khas ayam bakar solo adalah rasanya yang manis dan gurih. Dulu sih sering beli waktu masih tinggal di Jakarta. Catet ya kalo di Jakarta beli aja hahaha……tapi karena sekarang kangen ya udah kita bikin sendiri aja yaaaa…..yuk mari mulai masuk dapur lagi.

Seperti biasa aku suka mencoba resep-resep dari blognya mba Diah Didi. Dengan sedikit penyesuaian di lidah keluarga aku. Karena dengan resep yang sama, di tangan yang berbeda rasanya akan tetap sedikit berbeda walaupun tidak bergeser dari pakemnya.

Kali ini karena ngga punya stok air kelapa di rumah jadi aku skipped aja air kelapanya. Dan at the end rasanya masih enak kok, ngga beda jauh dengan aslinya (itu menurut aku dan keluarga loch, lol).

Ok, langsung aja yuk kita eksekusi resepnya. Dan makasih mba DD yang udah sharing-sharing resepnya yang enak-enak. Untuk resep yang satu ini udah pasti akan di ulang-ulang karena enak sih, semua bisa makan, termasuk anakku yang paling kecil.

Ayam Bakar Solo

Source : Diah Didi

Bahan:

  • 1 ekor ayam
  • 2 lembar daun salam
  • 1 batang sereh, memarkan
  • 3 cm lengkuas, memarkan
  • 1/2 sendok makan gula merah
  • 4 sendok makan kecap manis
  • 1 sendok teh kaldu ayam dan garam secukupnya
  • Air kelapa 600 ml (Aku skipped)

 

Bumbu halus:

  • 6 siung bawang merah
  • 3 siung bawang putih
  • 4 butir kemiri
  • 2 cm kunyit
  • 2 cm jahe
  • 1 sendok teh ketumbar
  • 1/4 sendok teh merica butiran
  • 1/8 sendok teh jintan

 

Cara Membuat:

  1. Tumis bumbu halus hingga harum dan matang.
  2. Masukkan air, bumbu dan ayam.
  3. Tutup panci dan masak dengan menggunakan api kecil hingga kuah habis dan mengental.
  4. Bakar di atas grilled pan atau menggunakan oven dengan metoda grill.
  5. Sajikan dengan sambal dan lalapan sesuai selera.

 

 

 

Ikan Masak Kuning

Ikan Masak Kuning

Ingredients:

  • 1/2 kg frozen basa fish pieces
  • 2 lemongrass
  • 2 kaffir lime leaves
  • 2 bay leaves
  • 3 cm galangal
  • 2 red chilli
  • 5 hot chilli
  • 200 ml water
  • 1 tsp sugar
  • 1/2 tsp pepper
  • oil
Grounded ingredients :
  • 1 big shallots
  • 4 cloves garlic
  • 5 candlenuts
  • 3 cm ginger
  • 1 tsp turmeric powder
  • salt

Methods:

  1. Heat oil in a pan. Stir fry grounded ingredients, lemongrass, kaffir lime leaves, bay leaves, galangal and red chili.
  2. Add fish, let it change colour then add water and hot chili. Cook until fish tender.
  3. Add salt, sugar and pepper to taste.
  4. Ready to serve

 

 

Kue Lumpur Pandan

 

 

 

Kue Lumpur Pandan

Ingredients:

  • 75 gr butter
  • 150 gr plain flour
  • 100 gr sugar
  • 1 tsp salt
  • 4 eggs
  • 300 ml coconut milk
  • 300 ml water
  • 150 gr steam potato, mashed
  • pandan paste

Topping:
100 gr sultanas

 

Methods:

1.Mix sugar and egg using electric mixer. Add salt and vanili extract. 
2.Using low speed, pour coconut milk, then mashed potato and flour gradually. 

3.Add water and then melted butter, mixed well. Then add pandan paste.
4.Preheat kue lumpur pan, basting with margarine, pour batter until 3/4 pan. close lid. Let it cook. Half way put the topping and cook again until the top dry. Ready to serve.

Soto Betawi (Jakarta)

Soto Betawi 

Ingredients:
– 1/2 kg beef lung
– 1 ltr fresh milk
– 1 tomato, dice
– 1 spring onion
– 1 celery
– 2 tbs canola oil
Grounded ingredients:
– 1 shallot
– 5 cloves garlic
– 3 candlenuts
– 1 tsp pepper
– 3 kaffir lime leaves
– 2 lemongrass
– 1 cinnamon
– 2 cardamom
– 1 star annised
– 1 tbs salt
– 1 1/2 tbs sugar
– 1 tsp chicken powder
Additional:
– Crackers
– Carrot and cucumber pickles  (1 carrot & 1 cucumber, cut dice, mix with 2 tbs sugar, 1/2 tbs salt and 2 tbs vinegar in warm water, let it for about 1 hr or more) .
– fried shallot
– warm rice
Methods:
Preheat oil in a pan. Stir fry grounded ingredients, kaffir lime leaves and lemongrass. Set aside.
Boil beef lung in 2 lt. water until tender. Let it cool and then cut dice.
Boil 1 lt. water, then add beef lung, stir fry ingredients, star anise, cardamom, cinnamon, sugar and salt. Cook for about 30 minutes.
Add fresh milk and chicken powder. Let it boil.
Ready to serve.

Sambal Bawang

sambal bawang

 

Some Indonesian love to eat with sambal, including me (of course, lol). This kind of sambal are really hot. You could reduce the use of hot chilli or you could just use red chilli if you don’t like it hot. But don’t forget to discard the seed because it’s reduce the heat as well. You could just eat sambal with warm rice and dried fish and raw veggie. Indonesian people said “nikmat bangeettttt” (so delish). We could consume lots of rice and it’s not good for my weight, lol. So don’t make sambal too often.

SAMBAL BAWANG

Ingredients:

  • 50 gr red chilli
  • 15 hot chilli
  • 5 cloves indonesian shallot or 1 onion/red onion (here I used only 1-2 shallot, because shallot that i found in here has bigger size compare to indonesian shallot)
  • 3 cloves garlic
  • 1 tbs sugar
  • 2 tsp salt
  • 1/2 tsp chicken stock (if you like)
  • 2-3 tbs canola oil

Methods:

  1. Grind red chilli, hot chilli, shallot and garlic using grinder or you could just use blender/chopper.
  2. Heat oil in a pan. Stir fry the ingredients and add salt, sugar, chicken stock (if you used it) to taste.
  3. Cook for about 15 minutes.
  4. Ready to serve. Or you could put it in a jar and keep in the fridge for about 2-4 weeks.

 

 

 

 

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.

 

 

Sambal Goreng Ati

It’s one of Indonesian traditional food. My husband favorite 🙂 I think it suitable food for following Indonesia Food Party event from Bonita’s.

Ingredients:

2 potatoes, cut into small dice cube.

300 gr chicken/beef liver, cut into small pieces.

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 flavor come out.

2. Fried potatoes and chicken liver.
3.  Put the fried potatoes and chicken liver 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.

Note:

-Serve with warm rice.

-You can skip the coconut milk if you like, some people do that.

-You can add some hot chili if you want the taste more spicy.

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.

Tahu Bacem

Tofu (?? t?fu or bean curd?)[3] is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as ChineseJapaneseKoreanIndonesianVietnamese,[4] and others.[5] There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Tofu is thought to have originated in ancient China,[6] but its precise origins are debated. Chinese legend ascribes its invention to prince Liu An (Chinese: ?? Liú ?n, 179–122 BC). Tofu and its production technique were introduced into Korea and then Japan[7][8][9] during the Nara period. It also spread into other parts of East Asia as well.[10] This spread likely coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism.[7] Li Shizhen in the Ming Dynasty described a method of making tofu in Bencao Gangmu.[11]

Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calciumand/or magnesium.

*taken from Wikipedia : http://en.wikipedia.org/wiki/Tofu*

Tofu or It’s called tahu in my country is one of traditional food from Java. Tahu bacem is a kind of food that has sweet and tasty flavor. You can eat it as side dish or just as finger food. Bacem means marinated with the ingredients and boiled it with small water in low/medium heat until the water is set.

Ingredients:

4 pieces tofu

700 ml young coconut water

100 gr palm or coconut sugar

4 cloves of shallot

3 cloves of garlic

3 candlenuts

3 tbs coriander seed

3 cm galangal

2 tbs tamarind, mixed with water and use the juice

4 bay leaves

oil for frying or you can grilled it.

 

Method:

1. Ground shallot, garlic, coriander, candlenut and gallangal until smooth (i put all of them in the food processor).

2. Heat a small amount of oil in a fry pan. Put the grounded ingredients into it until the flavor comes out and then put the tofu and young coconut oil.

3. Bring to boiled. Then reduce the heat. Cooked until the water is run out. Set aside.

4. Fried it or grilled on the BBQ.

5. Ready to eat