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 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.

 

Ayam Bakar Padang

 

 

logo challenge SaSe-1

 

 

ayam bakar padang

 

 

This time idfb held a challenge join together with Sajian Sedap, for complete information you can just go here.  They call the challenge ““Kreasi Dapur bersama Sajian Sedap”. After browsing around through sajian sedap website and sajian sedan app on my iPad , my eyes stop on this recipe. I never tried to make ayam bakar padang (Padang Grilled Chicken) before, so this would be my first time to make it. What i remember is Padang food always be so tasty and spicy. I tried to make it not too spice so my little one could try it as well. And for your information, Padang is capital city of West Sumatra, Indonesia. Almost all city in Indonesia had Padang Restaurant. Padang food always tasty and spicy as I told you before and most Indonesian love this kind of food. They usually serve in big portion especially when you buy it for take away. When you eat in Padang Restaurant, you’ll be amaze with the way they serve the meal. They will put a lot of small plate of their food that they have on their display onto your table. It’s really unique.

 

So let’s just go to the recipe. The original recipe itself could be find here.

And my version as below:

 

AYAM BAKAR PADANG

 

Ingredients:
12 chicken nibbles
2 lemongrass, take only white part
1 tsp salt
1 tsp sugar
2 tbs tamarind juice
500 ml coconut milk
5 tbs canolla oil

 

Grounded ingredients:

  • 5 red chilli
  • 5 cloves garlic
  • 1 shallot
  • 6 candlenut
  • 1 tsp ginger powder
  • 1 tbs turmeric powder
  • 1/4 tsp pepper

 

Method:

  1. Coat chicken with lime juice and 1 tsp salt. Set aside for about 15-30 minutes.
  2. Heat oil in a pan. Stir fry grounded ingredients and lemongrass. Add chicken. Cook until it change colour.
  3. Pour coconut milk, salt, sugar and tamarind juice. Cook again until chicken tender.
  4. Grilled chicken.
  5. Basting with remaining sauce while you grill it.
  6. Ready to serve.

 

 

 

Ayam Pop (Sumatera Barat)

Ayam Pop

 

One guest post from me on Cemplang-Cemplung , this time i try to make one recipe from West Sumatera. Let;s check the recipe and the complete story of Ayam Pop at Cemplang Cemplung.

 

 

 

 

 

 

Taoge Goreng (Betawi/Jakarta) / Fried Bean Sprout

Toge Goreng

 

Toge goreng is one of indonesian traditional food, usually find in Jakarta and Bogor. Even the name is fried bean sprout, it doesn’t mean the food is fried. Only the tofu that was fried actually. It has rice cube, egg noodle and bean sprout of course with sauce made from oncom and tauco (all made from soy bean).  The taste should be salty, sour and sweet. As Indonesian food has rich flavour.

Let’s just try it out!

Toge Goreng 2

 

Enjoy!!!

 

Beef Bone Soup

Beef bone soup is one of my kiddos favorite. Even my youngest one who are fussy eater, he could ate this a lot. It’s just simple, looks like a bit of oxtail soup. But I make a bit modification in it.

Ingredients:

500 gr beef bone

2 cardamom

1 star aniseed

3 cloves

salt and pepper to taste

for broth:

1 whole carrot

1 potato

1 whole celery stalk

Ground:

2 cloves shallot

5 cloves garlic

for filling:

1 celery stalk, cut into small pieces

2 carrot, cut into small pieces

for garnish:

celery leaf cut into small pieces

fried shallot

Methods:

1. Make broth: Bring to boil beef, whole carrot, whole celery stalk and potato until beef tender.

2. Put all the ground ingredient, cardamoms, star aniseed and cloves.

3. Put into the pot small carrot and celery stalk. Cook for about 20 minutes.

4. Put salt and pepper to taste.

5. Put in a bowl, garnish using celery leaf and fried shallot.

6. Ready to serve.

Sambal Bajak

Ingredients:

 

150 grams Thai red chilies

75 grams cherry tomatoes

100 grams shallot

50 grams cloves garlic

5 candlenuts

1 tablespoon terasi (dried shrimp paste)

1 tablespoon coconut sugar (gula merah, gula Jawa)

seasalt as desired

oil

 

Method:

1. In a high heat, roast chilies, cherry tomatoes, shallot, garlic, candlenut and dried shrimp paste until the aroma comes out to the air.

2. Grind the roasted ingredients until a little bit smooth. You can use food processor or mortar to grind them. I always used a food processor to make it easier and especially if I make it in large amount like the one in this recipe.

3. In a pan, heat up the oil and stir fry the spice paste in the vegetable/canola/sunflower oil for a few minutes, then add the seasalt and coconut sugar. Keep stirring until the liquid evaporates and the colour turns darker (dark red).

4. Ready to serve. Or you can keep it in a jar and put in the fridge.

Tahu Bacem

Tofu (?? t?fu or bean curd?)[3] is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as ChineseJapaneseKoreanIndonesianVietnamese,[4] and others.[5] There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Tofu is thought to have originated in ancient China,[6] but its precise origins are debated. Chinese legend ascribes its invention to prince Liu An (Chinese: ?? Liú ?n, 179–122 BC). Tofu and its production technique were introduced into Korea and then Japan[7][8][9] during the Nara period. It also spread into other parts of East Asia as well.[10] This spread likely coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism.[7] Li Shizhen in the Ming Dynasty described a method of making tofu in Bencao Gangmu.[11]

Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calciumand/or magnesium.

*taken from Wikipedia : http://en.wikipedia.org/wiki/Tofu*

Tofu or It’s called tahu in my country is one of traditional food from Java. Tahu bacem is a kind of food that has sweet and tasty flavor. You can eat it as side dish or just as finger food. Bacem means marinated with the ingredients and boiled it with small water in low/medium heat until the water is set.

Ingredients:

4 pieces tofu

700 ml young coconut water

100 gr palm or coconut sugar

4 cloves of shallot

3 cloves of garlic

3 candlenuts

3 tbs coriander seed

3 cm galangal

2 tbs tamarind, mixed with water and use the juice

4 bay leaves

oil for frying or you can grilled it.

 

Method:

1. Ground shallot, garlic, coriander, candlenut and gallangal until smooth (i put all of them in the food processor).

2. Heat a small amount of oil in a fry pan. Put the grounded ingredients into it until the flavor comes out and then put the tofu and young coconut oil.

3. Bring to boiled. Then reduce the heat. Cooked until the water is run out. Set aside.

4. Fried it or grilled on the BBQ.

5. Ready to eat