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.

 

 

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

 

 

 

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.

 

 

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 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.

 

Sosis solo

sosis solo

 

Sosis Solo has been known as the specialty snack from Solo, is made of chopped beef combined with spices wrapped in a thin egg crepes. It’s similar with rissoles but has different kind of filling. Some people said that sosis solo get influenced by sausage roll (Dutch food). The story comes when the colonial came to Indonesia, they ate sausage roll which has minced beef inside wrap with pastry. Because it’s difficult for local people to get sausage roll and of course it’s expensive as well then they come with their creativity try to make food that is similar with sausage roll. They change pastry with the mixture of flour, egg and water. They still used minced beef for the filling but in a simple way and using small amount to reduce the cost. And the most important is the taste be adapted to our local taste. And since that time sosis solo becoming popular. You could easily find it in the market.

sosis solo

 

Let’s just try it out!!!

Sosis Solo

Crepes ingredients:
50 gr plain flour
1/4 tsp salt
200 ml coconut milk
2 eggs
oil

Filling:
400gr minced beef
1/2 tsp salt
1/2 tsp sugar
50 ml coconut milk
1 tbs oil
1 egg

Grounded Ingredients:
2 cloves shallot
5 cloves garlic
1/2 tsp coriander seed
5 candlenuts
1/8 tsp cumin

Methods:

  1. Crepes: Mixed well flor, salt, coconut milk and egg.
  2. Basting pan with butter and make a thin crepes using medium heat. Set aside. Do until all the mixture finished.
  3. Filling: Stir fry grounded ingredients. Add minced beef and cook until it change colour. Add coconut milk, salt and sugar. Cook until dry.
  4. Crack egg on the top and mixed well quickly while it hot.
  5. Finishing: Took one crepes, put filling on the top and wrap like envelope.
  6. Heat oil in a pan. Dip it into the egg then fry it until golden brown.
  7. Ready to serve

 

 

sosis solo

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!!!