Another simple recipe from my kitchen and this menu never failed my family. Hubby and kiddos love it so mucho mucho. They said it’s even better than K** 🙂 Oh boys….you made my day *kisskiss* So if don’t have any idea for lunch or din din just make this crunchy fried chicken 🙂
Ayam Goreng Tepung Crispy
1/2 Chicken, cut into small pieces
3 Garlic, crushed
250g Plain flour
salt and pepper to taste
Marinade chicken with garlic and salt for 1 hour or better overnight.
Heat oil in a pan.
Mix plain flour with salt and pepper in a big bowl. And whisk the egg in another bowl.
Roll it into plain flour then dip into egg and roll it again into plain flour and when you roll it for the second time try to pinch it a lil bit.
Deep fry it until golden brown and crunchy.
Ready to serve with tomato, barbecue or hot chilli sauce.
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.
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
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
5 red chilli
5 cloves garlic
1 tsp ginger powder
1 tbs turmeric powder
1/4 tsp pepper
Coat chicken with lime juice and 1 tsp salt. Set aside for about 15-30 minutes.
Heat oil in a pan. Stir fry grounded ingredients and lemongrass. Add chicken. Cook until it change colour.
Pour coconut milk, salt, sugar and tamarind juice. Cook again until chicken tender.
Another guest post from me on Sarang Japati . The author of Sarang Japati is Elsye, she’s my fellow foodie blogger and one of indonesian foodblogger admin as well. It was an honour from me to be her guest writer as before i was learnt cooking from her blog. This time i cooked babat gongso for her guest post. Let’s just check babat gongso recipe on Sarang Japati. Enjoy!!!
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.
So happy finding my books in Gramedia – Indonesia. Me and Pawonike had wrote 4 books so far that had been published in Indonesia. If you are interesting to collect them, you could find those books at Gramedia all over Indonesia. Thanks to Puspa Swara who giving us opportunity to published our own book.
You could also buy them online :
Pastry & Pie : http://www.puspa-swara.com/puspaswara/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=1093&category_id=33&option=com_virtuemart&Itemid=71
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.
Add lime leaves, lemon grass and ginger into beef stock. Stir fry grounded ingredients until fragrant come out. Pour it into beef stock.
Add beef meat and beef lung diced into beef stock.
Cook for about 20 minutes.
Add salt, pepper and sugar to taste.
Serve soto with boiled egg. (you can add lime juice, sweet soy sauce and chilli if you like)
Some Indonesian love to eat with sambal, including me (of course, lol). This kind of sambal are really hot. You could reduce the use of hot chilli or you could just use red chilli if you don’t like it hot. But don’t forget to discard the seed because it’s reduce the heat as well. You could just eat sambal with warm rice and dried fish and raw veggie. Indonesian people said “nikmat bangeettttt” (so delish). We could consume lots of rice and it’s not good for my weight, lol. So don’t make sambal too often.
50 gr red chilli
15 hot chilli
5 cloves indonesian shallot or 1 onion/red onion (here I used only 1-2 shallot, because shallot that i found in here has bigger size compare to indonesian shallot)
3 cloves garlic
1 tbs sugar
2 tsp salt
1/2 tsp chicken stock (if you like)
2-3 tbs canola oil
Grind red chilli, hot chilli, shallot and garlic using grinder or you could just use blender/chopper.
Heat oil in a pan. Stir fry the ingredients and add salt, sugar, chicken stock (if you used it) to taste.
Cook for about 15 minutes.
Ready to serve. Or you could put it in a jar and keep in the fridge for about 2-4 weeks.