Ayam Bakar Solo

ayam bakar solo (Solo Grilled Chicken

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.

 

 

 

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

 

 

 

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.

 

 

 

Nasi Bakar Tuna

 

 

Nasi Bakar is steam rice filled with meat/chicken/fish/vegetables stir fry wrapped in banana leaf and then grilled on the bbq/stove or in the oven. You can easily find it at Sundanese restaurant. Sundanese restaurant is restaurant which sell West Java food. Usually the side is raw veggies called lalapan like tomato, lettuce and cucumber. You can make it spicy or not, depend on what your liking. This time i make Nasi Bakar with tuna filling.

 

 

NASI BAKAR TUNA

 

Ingredients
For the rice

  • 2 cups rice *Measure the rice with a cup that include when you buy the rice cooker.
  • 2 lemongrass
  • 1 pandan leaf
  • 1 tsp salt
  • waterFor the tuna
  • 1 shallots
  • 1 red chili
  • 1 lemon grass
  • 2 can tuna
  • Salt to taste
  • oil

 

  • banana leaves
  • Tooth picks

 

Method

 

  1. Place the rice in the rice cooker pot and simply wash clean and the rice.
  2. Add lemon grass, pandan leaf and season with salt, top up with water * measure the water according to the most rice cooker instructions recommend.
  3. Place the pot into the rice cooker, cover it and let it cook until its done or the rice cooker automatically turns off.
  4. Heat oil in the pan, add the ingredients and stir fry until the fragrant come out.
  5. Add tuna and mixed well.

Finishing

 

  1. Lay the banana leaves on your flat working place.
  2. Spread evenly the rice and place the filling on top of steam rice.
  3. Roll up to a long resemble a tube, secure one end with tooth pick. Hold the rice wrapped and tilt one side.
  4. Push down the rice through the other hole of the wrap using the back of spoon to make it solid and packed and then secure the other end using tooth pick.
  5. Meanwhile heat up your grilling, once its hot, grilled the wraps on each side until the wraps just nicely charred or you get the aromatic smell from banana leaf about 5-6 minutes.
  6. Serve immediately.

 

Semur Daging (Beef cooked in sweet soy sauce)

https://www.flickr.com/photos/lunaexploration/22117024080/sizes/l/

Semur is derived from the Dutch word ‘smoor‘, which means smothered, it’s a type of meat stew that is braised in thick brown gravy commonly found in Indonesian cuisine. The main ingredient used in semur gravy is kecap manis (sweet soy sauce), shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, in some area sometimes pepper,coriander, cumin and cinnamon might be added. Soy sauce is the most important ingredient in the Semur-making process because it serves to strengthen the flavor, but it should still feel blended harmoniously with other ingredients. In addition to the main ingredient, semur might also consists of wide range of variation in the presentation, such as the addition of meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, fish and often sprinkled with bawang goreng (fried shallot) or other variations according to the tastes of the communities in each regions. (Wikipedia)

 

People usually eat it with steam rice. But in Jakarta/batavia, people eat it with steam coconut rice called nasi uduk. One of my favourite since i was young. Again, can;t believe that i could cook it by myself. A bit of great achievement for me, lol. Even live far away from my origin but still cook Indonesian food almost every day. Lucky us, easily find the ingredients here. Let’s find out and try the recipe.

 

Semur Daging

Ingredients:

  • 300 gr beef
  • 2 cloves shallot, thinly slices
  • 3 cloves garlic, thinly slices
  • 1 cm ginger
  • 1/2 tsp belacan
  • 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 tomato. Cook again for about 5 minutes.
  5. Add water. Cook until the sauce becoming thick.

Pepes Tahu (Tofu wrap in banana leaf)

Pepes is cooking method which involve banana leaf as food wrappings. The banana-leaf package containing food is secured with lidi/toothpicks, cooked on steam then grilled(optional). This cooking technique allowed the rich spices mixture to be compressed against the main ingredients inside the individual banana leaf package while being cooked, and also add distinct aroma of cooked or burned banana leaf when its grilled. Although being cooked simultaneously with food, the banana leaf is a non-edible material and its function was as the cookable organic wrapper. Pepes Tahu is Mashed tofu wrap in banana leaf.

Pepes is originally come from West Java area. There are lots of pepes varian such as pepes ikan(fish), pepes ayam(chicken), etc. It’s really rich in taste. Eat with warm steam rice would be perfect. Can’t believe that i finally can make pepes on my own. Been a great achievement for me, lol.

 

PEPES TAHU

Ingredients:

500 gr tofu, mashed

6 bay leaves

1 package basil leaf

2 tomatoes, slices

3 lemongrass

banana leaf

 

Grounded ingredients:

3 cloves garlic

1 clove shallot

2 red chili, slices

5 hot chili

1 tsp salt

1 tbs sugar

 

 

Methods:

  1. Preheat Steamer.
  2. Mixed tofu with grounded ingredients.
  3. In banana leaf, put lemongrass, bay leaves, tomatoes slices, basil leaf and tofu mixture. Close it. Secure it using toothpick.
  4. Steam for about 30 – 45 menit.

Sop Buntut (Oxtail Soup)

 

Oxtail soup is made with beef tails. The use of the word “ox” in this context is a legacy of nomenclature; no specialized stock of beef animals are used. It is believed by some that oxtail soup was invented in Spitalfields inLondon in the seventeenth century by French Huguenot and Flemish immigrants, from the tails of animals.[1]Different versions of oxtail soup exist: Korean, Chinese, a fried/barbecued oxtail combined with soup variation which is a popular dish in Indonesia where it is called as sop buntut. An ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. (Wikipedia)

In Indonesian cuisine, oxtail soup called sop buntut  is becoming one of popular dish. It is made of slices oxtail, served in vegetable soup with rich but clear beef broth. It contains boiled potatoes, carrots, tomatoes, celery, spring onion and fried shallots. Sop buntut is seasoned with shallot, garlic and other spices such as pepper, nutmeg, star annised, cardamom and clove. A new variant is called Sop Buntut Goreng (fried oxtail soup), where the oxtail is seasoned, fried and served dry while the soup is served in separate bowl and Sop Buntut Bakar (grilled oxtail soup), where the oxtail is seasoned, grilled and served dry while the soup put into separate bowl. The dish is commonly eaten with rice and accompanied with sambal, sweet soy sauce and lime juice.

I usually made it on the weekend, it;s kind of special food for us and better not eat it often. Sop buntut very suitable during winter time as it could warm up your day.

SOP BUNTUT

Ingredients:

700 gr beef oxtail
3.000 ml water
200 gr carrots
200 gr potatoes
1/2 tsp ground nutmeg
3 cm cinnamon
3 cloves
2 1/2 tbs salt
1 tsp sugar
2 spring onion
2 tbs oil

Grounded ingredients:
6 cloves shallot
5 cloves garlic
1 tsp pepper

Additional ingredients:
2 tbs fried shallots
1 tomato

Methods:

  1. Boil water in a big pot. Cook beef oxtail until it change colour. Then move it into a slow cooker. Use new water to cook in slow cooker, so we don’t use first water to boil the beef oxtail. Put all the ingredients and one big chunk of carrots and potato.
  2. Cook for about 8 hours.
  3. Steam carrot until half tender. Fried potato until golden brown.
  4. To serve : Put beef oxtail, carrot, tomato and potato in a bowl then add the soup. Add some spring onion and fried shallot.
  5. Ready to eat with steam rice, lime juice(optional) and sambal(optional).

Ikan Herring Goreng / Fried Herrings

https://www.flickr.com/photos/lunaexploration/22236968910/in/dateposted/

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.

https://www.flickr.com/photos/lunaexploration/22411708082/in/dateposted/

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.

https://www.flickr.com/photos/lunaexploration/22532379105/in/dateposted/

https://www.flickr.com/photos/lunaexploration/21911368023/in/dateposted/

 

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