Ikan Herring Goreng / Fried Herrings

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Herring are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around fishing banks and near the coast.Wikipedia

Herring is also an oily fish rich in protein and vitamins (the best vitamin D source) and omega-3 fatty acids, which are beneficial to health. It loaded with EPA and DHA. These fatty acids help prevent heart disease and keep the brain functioning properly. They also seem to be effective in reducing inflammatory conditions, such as Crohn’s disease and arthritis. They can grow up to 40cm in length. Whole herrings can be poached, fried or grilled, or pickled, soused, marinated, salted and smoked.

You can also read more about herrings here, here and here.

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Ikan Herring Goreng / Fried Herrings

Ingredients:

  • Herrings
  • Garlic
  • Salt
  • Vegetable Oil

Methods:

  1. Crush garlic and salt. Rub on herrings then marinate for about 1 hr or overnight would be good.
  2. Heat oil in a pan.
  3. Deep fried herrings until crunchy.

Note:

  • Eat while it still warm.
  • Indonesian love eating fried fish with sambal, lalapan (raw veggies) and steam rice.

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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

 

 

Serabi Kuah Kinca

IMG_9477

Ingredients :

  • 150 gr rice flour
  • 100 gr plain flour
  • 1 tsp salt
  • 1 egg
  • 300 ml coconut milk
  • 300 ml water
  • 1 tsp baking powder

Sauce:
200 ml coconut milk
100 gr palm/coconut sugar
1/2 tsp salt

Methods :

  1.  Boil coconut milk and water mixture, set aside and let it warm.
  2.  Mix plain flour, rice flour, salt and egg. Pour coconut milk gradually. Mix well. Then clap batter with your palm for about 20 minutes. Let it for 30 minutes.
  3.  Add baking powder. Mixed well.
  4. Preheat serabi pan.
  5. Pour batter in the pan. Let it until the hole come out. Reduce heat and put the lid on. Continue cook for about 5-10 minutes or until set.
  6.  Sauce : Boil coconut milk, palm sugar, pandan leaf and salt.
  7. Serabi ready to serve, pour sauce on top.

 

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.

Sayur Labu Siam ala MyLilKitchen

_DSC7627 WM resize

 

 

Sayur Labu Siam ala MyLilKitchen

Bahan:

  • 200 gram labu siam, dipotong panjang
  • 100 gr teri medan, goreng kering
  • 4 butir bawang merah, diiris
  • 3 siung bawang putih, diiris
  • 1 lembar daun salam
  • 1 cm lengkuas, dimemarkan
  • 1 buah cabai merah besar, diiris serong
  • 3/4 sendok teh garam
  • 1/4 sendok teh merica bubuk
  • 1/4 sendok teh gula pasir
  • 100 ml santan
  • 150 ml air
  • 3 sendok makan minyak untuk menumis

Cara Membuat :

  1. Panaskan minyak. Tumis bawang merah, bawang putih, daun salam, lengkuas, dan cabai merah sampai harum.
  2. Masukkan labu siam. Aduk sampai layu. Tambahkan teri medan, garam, merica bubuk, dan gula pasir. Aduk rata.
  3. Tuang air dan santan. Masak sampai matang.

Sate Kambing (Lamb Satay)

 

Ingredients:

  • 500g Lamb meat, cut dice
  • 1 shallot
  • 1 tsp coriander powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tbs sweet soy sauce

Sauce :

  • 5 hot chilli, sliced (or as much as you want)
  • 1 shallot, thinly sliced
  • 5 tbs sweet soy sauce
  • 1 tomato, cut into dice shape

 

Methods:

  1. Marinate lamb meat using grounded ingredients. Let it for about 2 hrs or better overnight.
  2. Pin dice lamb into skewer and grilled in the oven or put on the bbq.
  3. For the sauce: Mixed all sauce ingredients.
  4. Finishing : Put satay on the plate and pour sauce on the top. You can eat it with warm steam rice.

 

Lumpia Kulit Tahu

 

Lumpia Kulit Tahu

Ingredients:
2 tofu skin

Filling:
100 g bamboo shot
100 g prawn
3 tsp fish sauce
2  tsp salt
1 tsp pepper
5  tsp sugar
5 tsp sesame oil

 

 

Methods:

 

  1. Cut tofu skin 20x20cm.
  2. Filling: Heat sesame oil in a pan. Add bamboo shot, prawn, fish sauce, salt, pepper, and sugar. Mixed well. Cook for about 10 minutes. Set aside.
  3. Get one skin tofu, add filling for about 1,5 tbs. Fold like an envelope. Use white eggs to placard.
  4. Deep fry until it crisp.

Sambal Bawang

 

 

Got to clean up refrigerator because we plan to have a long holiday. I had 2 pack of red chilli and 1 pack of hot chilli left in it. Think about something that can use for so many cooking recipe. And yes, sambal is the one that will do it. You can use in balado recipe, for cooking nasi goreng (fried rice) or sambal goreng kentang/udang/hati. So let’s do it!!!

 

Ingredients:

  • 350 gr Red Chilli
  • 100 gr Hot Chilli
  • 400 gr Shallots
  • Salt, Sugar to taste
  • 1 tsp Chicken Powder
  • Vegetable Oil

 

Methods:

  1. Put red chilli, hot chilli 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 stock.
  4. Cook again for about 5 minutes.
  5. Ready to serve.

Sayur Bening Bayam Wortel Jagung

 

 

If you need something fast for your lunch or dinner, this meal is the best. You just need less than 30minutes to do the preparation and cooking. And also is my family favourite meal. We usually eat this with rice and fried chicken/fish.

Sayur Bening Bayam Wortel Jagung

Source : Sajian Sedap

Ingredients:

 

  • 300 gr baby spinach
  • 500 gr corn kernel
  • 1 carrot
  • 2 cherry tomatoes
  • 1 shallot, thin slices
  • 2 bay leaves
  • 1 tsp kaempferia galangal powder (kencur)
  • 1 1/2 tbs sugar
  • 1/2 tbs salt
  • 1000 ml water

 

Methods:

 

  • Bring to boil shallots and bay leaves.
  • Add corn kernel. Cook for about 5 minutes. Add wortel, kaempferia galangal powder (kencur), salt and sugar. Mixed well. And cook again for about 5 minutes.
  • Then add baby spinach and cherry tomatoes. Cook again for about 5 minutes.
  • Ready to serve

 

Rawon based on Sajian Sedap Recipe

 

 

I made Rawon before, you can find the recipe here. As this food is my family favorite, i often made it especially on the weekend. Even though my mom recipe is one of the best that i ever tried, but i always love to try another recipe. This time i tried one from Sajian Sedap website. Let’s just work it out.

RAWON

Source : Sajian Sedap 

Ingredients :
500 gr beef
2.000 ml air
5 kaffir lime leaves
2 lemongrass, take only white part
1 green onion
4 tsp salt
1 tsp pepper
2 1/2 tsp sugar
2 tbs canola oil

Grounded Ingredients:
1 shallot
3 cloves garlic
100 gr kluak
1 tsp turmeric powder
4 candlenuts

 

Methods :

  1. Put beef  with 2000ml water in a pan. Let it boiled.
  2. Stir fry grounded ingredients, kaffir lime leaves and lemongrass until the fragrant come out. Add green onion. Mixed well. Then add to beef stock.
  3. Add salt, pepper and sugar. Cook with low heat until meat tender and the ingredients absorbed.
  4. Ready to serve with warm rice, salted egg, prawn crackers, dried shallot and sambal.