Ayam Bakar Solo

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.

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 Bakar Sambal Dabu Dabu / Grilled Snapper with Sambal Dabu – Dabu

https://www.flickr.com/photos/lunaexploration/22411727502/in/dateposted/

The northern red snapper, Lutjanus campechanus, is a species of snapper native to the western Atlantic Ocean including the Gulf of Mexico, where it inhabits environments associated with reefs. Wikipedia

Indonesia has lots of different culinary because it has lots of cities with their own uniqueness. Now we’re going to Northern part of Indonesia. To the Island called Sulawesi. Sambal Dabu-Dabu is culinary from Manado, which located in North Sulawesi. It also the capital city of North Sulawesi. The sambal made from fresh ingredients. It taste hot, sour and there’s a bit sweetness in there which made it so delicious. The texture should be a bit crunchy because of the fresh shallot/red onion and chillies.

Ikan Bakar Sambal Dabu-Dabu

Ingredients:

  • 2 Red Snappers
  • garlic
  • salt
  • sweet soy sauce
  • oil

Methods:

  1. Clean the fish. Rub with crushed garlic, salt and sweet soy sauce.
  2. Basting fish with oil. Grilled in the oven or on the bbq.
  3. Basting with remaining ingredients a few time until cooked well.
  4. Set aside while we make sambal dabu-dabu.

Sambal Dabu-Dabu

Sambal dabu-dabu is Sambal made of chillies, tomatoes, shallot/red onion and lime juice. 

Ingredients:
4 chillies
5 hot chillies
1/2 red onion
1 tomato
1 tsp salt
3/4 tsp sugar
1 tbs lime juice
5 tbs oil

Methods:

  1. Mix well all ingredients except oil.
  2. Hot oil in a pan, then pour it to the mixture. Mixed well.

https://www.flickr.com/photos/lunaexploration/22344881270/in/dateposted/

Finishing:

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.

 

Soto Betawi (Jakarta)

Soto Betawi 

Ingredients:
– 1/2 kg beef lung
– 1 ltr fresh milk
– 1 tomato, dice
– 1 spring onion
– 1 celery
– 2 tbs canola oil
Grounded ingredients:
– 1 shallot
– 5 cloves garlic
– 3 candlenuts
– 1 tsp pepper
– 3 kaffir lime leaves
– 2 lemongrass
– 1 cinnamon
– 2 cardamom
– 1 star annised
– 1 tbs salt
– 1 1/2 tbs sugar
– 1 tsp chicken powder
Additional:
– Crackers
– Carrot and cucumber pickles  (1 carrot & 1 cucumber, cut dice, mix with 2 tbs sugar, 1/2 tbs salt and 2 tbs vinegar in warm water, let it for about 1 hr or more) .
– fried shallot
– warm rice
Methods:
Preheat oil in a pan. Stir fry grounded ingredients, kaffir lime leaves and lemongrass. Set aside.
Boil beef lung in 2 lt. water until tender. Let it cool and then cut dice.
Boil 1 lt. water, then add beef lung, stir fry ingredients, star anise, cardamom, cinnamon, sugar and salt. Cook for about 30 minutes.
Add fresh milk and chicken powder. Let it boil.
Ready to serve.

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.