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.

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.

 

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.

 

Soto Ayam

soto ayam

 

 

Hmmm……this food are my fav. With rice or no rice…taste like heaven for me…lol……It made from chicken. There are lots of soto ayam varian in indonesia. Different regions have their own variation of it, for instance:

  • Soto Ambengan, originated from Ambengan, Surabaya (West Java). Soto Ambengan is famous for its delicious koya topping.
  • Soto Banjar originated from Banjarmasin (South Kalimantan), recipe here
  • Soto Kudus, from Kudus (West Java)
  • Soto Medan, from Medan (North Sumatera)

and many more.

 

Ingredients :

  • half chicken
  • 100 g rice vermicelli, soak in hot water until tender, let it drain, set aside.
  • 100 g bean sprout
  • 100 g cabbage, shredded
  • 1000 ml water
  • 3 cm galangal
  • 2 bay leaves
  • 1 lemongrass, take only white part
  • 3 kaffir lime leaves
  • salt, sugar and pepper to taste

Additional:

  • 1 lime
  • fried shallot
  • celery
  • 2 tbs canola oil
  • 2 boiled egg

Grounded ingredients :

  • 1 shallot
  • 4 cloves garlic
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • 5 candlenuts

Methods :

  1. Boiled chicken with galangal, bay leaves and lemongrass until chicken tender. Set aside. Shredded the chicken.
  2. Heat oil in a pan. Stir fry grounded ingredients until the fragrant come out. Put into chicken stock. Let it boil.
  3. Reduce the heat. Add salt, sugar and pepper. Let it boiled again.
  4. How to serve: Put rice vermicelli, bean sprout, cabbage, boiled egg and shredded chicken in a bowl. Pour hot chicken stock into the bowl. Spread fried shallot and celery on the top and add lime juice. If you like it spicy, you can add sambal/hot chilli.
  5. You also could eat it with warm rice.
soto ayam

 

ENJOY!!!

Pindang Kecap Tuna (Tuna cook in sweet soy sauce)

pindang kecap

 

Always want to call back my childhood memory. My mother used to cook me this pindang kecap using milkfish. But this time i used tuna and the result is not bad, even better than i thought. Because milkfish has lots of bone, i’m pretty sure my husband wouldn’t want to eat it so i decided to use tuna or other fish that easier to eat.

The taste should be sweet and a little bit sour. My kids are really love this recipe. So let’s check out the recipe below.

pindang kecap

 

Enjoy!!!

SOTO SULUNG

Soto Sulung

 

Ingredients:

  • 300 gram beef
  • 300 gram beef lung
  • 1500 ml water

Grounded ingredients:

  • 8 cloves shallot
  • 4 cloves garlic
  • 2 tsp turmeric powder
  • 5 candlenuts
  • 1 tsp pepper
  • 1 tbs salt

 

  • 4 kaffir lime leaves
  • 2 lemongrass
  • 3 cm ginger
  • 1 tsp sugar

Additional:

  • 3 hard boiling egg
  • 1 green onion, thinly slices
  • 2 celery, thinly slices
  • 3 tbs fried shallot
  • 2 lime

Method:

  1. Boil water in a pan. Cook beef meat until tender. Set aside, let it cool and cut diced. Keep the beef stock. While you can boil beef lung in separate pan. Cook until it tender. Set aside, let it cool and cut diced.
  2. Add lime leaves, lemon grass and ginger into beef stock. Stir fry grounded ingredients until fragrant come out. Pour it into beef stock.
  3. Add beef meat and beef lung diced into beef stock.
  4. Cook for about 20 minutes.
  5. Add salt, pepper and sugar to taste.
  6. Serve soto with boiled egg. (you can add lime juice, sweet soy sauce and chilli if you like)
  7. Ready to serve with hot steam rice.

 

 

 

Soto Sulung1

 

 

soto sulung2

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

 

Tempe Mendoan

Ingredients :
250 gr tempe, thin slices
125 gr all purpose plain flour
200 ml water
1 green onion, thin slices
oil

Grounded Ingredients:
2 cloves garlic
1/2 tsp salt
3/4 tsp coriander seed
1 cm kencur/kaempferia galanga

Sweet soy sauce condiment:
5 tbs sweet soy sauce
1 clove garlic, grounded
4 hot chilli, grounded

Methods :

  1. Mixed well flour, water and grounded ingredients. Add green onion. Mixed well again.
  2. Dye tempe into the batter. Deep fried but not make it too crispy. It’s should be a bit soggy.
  3. Ready to serve with sweet soy sauce condiment.

 

Tongseng

I saw lamb diced at Coles yesterday. Suddenly I thougt about tongseng like the one at the back of my parents house in Jakarta. It was delicious. I think it’s one of the best tongseng in Jakarta. Very mouthwatering. Just need to walk around the house and you could find the shop right in the corner. Try to find tongseng recipe and i decided to try one from Keluarga Nugraha. Even it’s not like the one in my thought but still it’s so yummy in our tummy 🙂 

Tongseng is goat meat or beef stew dishes in curry-like soup with vegetables and kecap manis (sweet soy sauce). Originally from Surakarta in Indonesian province of Central Java.

The soup is made of ground mix­ture of garlicshallotblack peppergingercoriandergalangal, salam (bay leaves), and lemongrass sauteed with oil until it gets aromatic. The diced meat then poured into the sauteed mixture until cooked. Add water until it boiled and add sweet soy sauce with tamarind juice. After the boiled boiled reduces, add shredded cabbages and sliced tomato.

Tongseng is usually served with hot steamed rice. The soup of tongseng is similar to gulai soup, however gulai is without sweet soy sauce while tongseng always brownish gold because the addition of sweet soy sauce. Gulai is usually using cows offals while tongseng usually only uses meat (goat, mutton or beef). taken from (Wikipedia)

Tongseng

Source : Keluarga Nugraha

Ingredients:
500 gr lamb
2 lemongrass, used only white part
4 kaffir lime leaves
5 cloves
1.5 ltr light coconut milk (I used 400ml coconut milk + 600 ml water)
1/2 cabbage
2 tomato
3 tbs sweet soy sauce
10 hot chilli
4 tbs oil
Fried shallot to garnish

Ground Ingredients:
2 cloves shallots (Indonesian shallot is different with one we had here, here it’s called french shallots and the size is bigger.)
6 cloves garlic
3 red chilli
1 tsp turmeric powder
8 candlenuts
2 tsp coriander powder
1 tsp cumin
3 cm galangal
salt, pepper and sugar to taste

Methods:

1. Heat the oil in a pan and stir fry the grounded ingredients.
2. Add lemongrass, kaffir lime leaves and cloves. Cooked until fragrance come out.
3. Put lamb diced and cooked until its change color.
4. Pour coconut milk+water and let it boiled.
5. Add cabbage, tomatoes and hot chilli. Continue cook until all the vegetables and lamb diced tender.
6. Ready to serve.

 

– Source: Femina & Masakan Jawa by Munawaroh-Jasmine and modified byKeluarga Nugraha –

Noted:
It would be perfect if you eat with warm rice, crackers, pickle and fried shallot.

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.