Nasi Kuning Manado

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.

 

 

Ayam Goreng Cabai Hijau

Ayam Goreng Cabai Hijau

Bahan-bahan

  • 8 Unit Cabai Hijau
  • 2 Siung Bawang Putih
  • 4 Siung Bawang Merah
  • 10 Unit Cabai Rawit Hijau
  • 1.5 sdt Garam
  • 1 sdt Gula
  • 0.5 sdt Chicken powder
  • 3 Lembar Daun Jeruk
  • 3 Lembar Jeruk Nipis
  • 3 sdm Minyak Goreng

Untuk ayam goreng, geprek

Cara Membuat

Cara Membuat Ayam Goreng:

1. Untuk bumbu ayam goreng saya menggunakan bumbu dasar kuning. (www.cook-in2.com/recipelibrary/recipe/bumbu-dasar-kuning/)
2. Tumis bumbu dengan minyak panas tambahkan serai, lengkuas dan daun salam, kemudian masukkan ayam. Tambahkan garam dan gula. Masak sampai ayam empuk. Angkat
3. Panaskan minyak dalam wajan sedang. Goreng ayam sampai berwarna kuning keemasan. Angkat dan sisihkan.

Cara Membuat Cabai Hijau:

Masukkan cabai hijau, cabai rawit hijau, bawang putih dan bawang merah, ke dalam panci, tambahkan air hingga bahan terendam. Rebus sebentar hingga agak lunak. Tiriskan.
Lumatkan bahan sambal, anda bisa menggunakan food processor seperti yang saya lakukan atau ulek kasar dengan cobek biasa. Tidak perlu terlalu halus, sambal cabai hijau biasanya teksturnya agak sedikit kasar.

Siapkan wajan, beri 3 sendok makan minyak bekas menggoreng ayam. Tumis sambal hingga tidak terlihat terlalu basah, tambahkan garam, air jeruk nipis, daun jeruk, kaldu bubuk dan gula pasir. Aduk rata dan cicipi rasanya. Angkat.

Penyelesaian:
Susun ayam goreng dalam piring besar, siramkan cabai hijau diatasnya. Aduk rata.

Bakso ala Perthfoodsnap (Homemade Meatball)

Bakso ala Perthfoodsnap

Siapa sih yang ngga suka Bakso? Dari anak-anak sampai orang tua pasti suka dengan makanan yang satu ini. Apalagi di Indonesia, di setiap sudut pasti dapat kamu temukan penjual bakso, baik itu di gerai-gerai besar aka restaurant ataupun yang berjualan keliling kampong dengan menggunakan gerobak. Nah kali ini aku mau membuat bakso ala Perthfoodsnap karena kenangan masa kecilkutidak jauh-jauh dari tukang bakso keliling yang dijajakan dengan gerobak. Waktu kecil sih aku ngga suka pake sayuran hijau-hijaunya, jadi kalo pesen pasti minta skip sayuran hijaunya. Tapi sekarang justru minta sayuran hijaunya yang banyak. Nah sebenernya ngga kebayang kalo saya bakalan bisa bikin makanan ini sendiri. Tapi semenjak jauh di rantau dan bakso adalah notabene makanan kesukaanku, ya sudahlah penasaran juga untuk bisa menaklukannya. Apalagi semenjak ada di jual tepung bakso di tempat kami tinggal, bikin bakso semakin mudah. Yuk, mari kita cobain resep sederhana yang satu ini. Di jamin ketagihan deh.

O iya, menurut suami aku nih ya, resep yang ini enak, teksturnya udah mirip sama bakso yang di jual di sini. Tapi teteup ya, next mau coba bereksperimen dengan resep-resep yang lain., lol.

Selamat mencoba!

Bakso ala Perthfoodsnap

Bahan:

1 kg daging cincang

5 putih telur

1 pak tepung probakso

 

Cara membuat:

  1. Panaskan air dalam panci besar. Biarkan sampai mendidih.
  2. Campur putih telur dan daging cincang ke dalam mangkuk mixer, kemudian aduk sampai rata dengan menggunakan mixer kecepatan sedang. 
  3. Setelah rata kurangi kecepatan mixer dan masukan tepung sedikit demi sedikit. 
  4. Setelah semua adonan rata, naikan kecepatan mixer. Aduk kurang lebih 2-3 menit dg menggunakan kecepatan tinggi.
  5. Bulat2kan bakso dengan menggunakan tangan dan satu buah sendok. Langsung cemplungkan dalam air mendidih.
  6. Setelah bulatan bakso mengapung, angkat dan masukan ke dalam air dingin/air es. 
  7. Bakso siap disajikan. 

 

Kuah Bakso:

  1. Rebus tulangan daging atau tulangan ayam (sesuai selera) dalam panci besar
  2. Bumbui dengan bawang putih, garam, merica dan chicken powder(optional)
  3. Masukkan bakso
  4. Siap disajikan

 

 

 

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

 

 

 

Sambal Bajak

 

Sambal Bajak

Bahan:
12 buah cabai merah keriting
1 1/2 sendok teh terasi
2 butir bawang merah
1 buah tomat
1 cm lengkuas, dimemarkan
1 batang serai, dimemarkan
2 lembar daun salam
1 sendok makan asam jawa
1/2 sendok teh garam
2 sendok teh gula merah
5 sendok makan minyak goreng, untuk menumis
50 ml air

Cara membuat:

  1. Haluskan cabai merah, terasi, bawang merah, dan tomat.
  2. Panaskan minyak. Tumis bumbu halus, lengkuas, serai, daun salam, asam jawa, garam, dan gula merah.
  3. Tambahkan air. Masak sampai mengering.

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.

 

 

Rolade Daging (Beef Rolade)

 

 

Ingredients:

 

For Filling:
300 gr beef minced
3 cloves garlic
4 wholemeal bread
50 ml milk
3 eggs
1 1/4 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg powder

For Omelette (skin):
2 eggs
1/4 tsp salt
2 tbs water

Sauce:
1 onion
2 cloves garlic
2 tbs plain flour
3/4 tsp salt
1/4 tsp pepper
1 tbs sugar
1 tbs sweet soy sauce
1 tbs Worcestershire sauce
400 ml beef stock
2 tbs margarine

Additional:
200 gr carrot
150 gr string bean

Methods:

  1. For omelette : Mix egg, salt and water. Preheat small pan and make thin omelette for the skin. Set aside.
  2. For filling : Mix all filling ingredients. Mixed well.
  3. For rolade : Get one omelette. Put on the table,spread the filling, roll it. Then wrap with plastic wrap, secure both end.
  4. Preheat steamer.
  5. Steam those rolade in the steamer for about 20-30 minutes.
  6. For sauce : Preheat margarine in a medium pan. Add onion and garlic. Then add plain flour, stir quickly. Pour beef stock, salt, pepper, sugar, sweet soy sauce and worcestershire sauce. Stir it  until the batter becoming thick. Set aside.
  7. Cut rollade into small pieces and shallow fried until a bit dried (or until suit your tastes) then serve with sauce and vegetables (additional ingredients).

 

 

 

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.

 

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.