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.

Bihun Udang Panggang

bihun udang panggang

 

buku ketiga

This recipe is one of our second book menu. The title is “Snack Arisan & Piknik”.  You could buy it in Gramedia bookstore in Indonesia. Or you even could buy it online here or here.  I change misoa (flour vermicelli) into bihun (rice vermicelli). Here is the recipe below.

Ingredients:

  • 1 onion, diced

  • 2 cloves garlic, crushed

  • 2 tbs celery

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1 tsp chicken powder

  • ¼ tsp sugar

  • 2 tbs plain flour

  • 100 ml millk

  • 5 egss

  • 200 g rice vermicelli

  • 100 g cheddar cheese, shredded

  • 150 g prawn

 

Methods:

  1. Preheat oven 150’C.
  2. Mix onion, garlic, celery, salt, pepper, chicken powder and sugar. Add prawn then mixed well.

  3. Add plain flour, milk and eggs. Mixed well.

  4. Last, add rice vermicelli and mixed well again.

  5. Put papercup on muffin tin. Pour batter into papercup about 3/4 high. Spread cheese on the top.

  6. Bake for about 20 minutes or until the colour change into golden brownish.

  7. Ready to serve.

 

Bihun udang panggang

 

IDFB Challenge #15: Sapo Tahu

IDFB PERANAKAN-resize

Being missed lots of idfb challenge recently, now i said to myself not to miss again this time. With a wok, knife and a good will (feel like i want to make war in the kitchen, lol) i browse some information about peranakan culinary. It’s quite difficult to find out the list of the food, but basically it’s about food that would be acculturation between chinese and indonesian culture. Because when you said peranakan, people would think about chinese people that married to indonesian than people would call their kids peranakan. They usually maintained their culture partially despite their native language gradually disappearing a few generations after settlement. Peranakan or Nonya cuisine combines chinese and other influences into a unique blend.The result of blending Chinese ingredients with various distinct spices and cooking techniques used by the Indonesian community. This gives rise to Peranakan interpretations of Indonesian food that is similarly tangy, aromatic, spicy and herbal. And because of the acculturation itself, they change some ingredients like arak or something that moslem couldn’t use with something else that is halal.

For other reference about peranakan cuisine, just go here.

Me and my family love going to chinese restaurant, sapo tahu is one of our favorite food. It’s actually kind of simple but powerful food for me. So this time i cooked sapo tahu which i know as one of peranakan cuisine.

 

 

Sapo Tahu Preps

 

Here is the recipe :

 

sapo tahu

 

Enjoy the food…..

sapo tahu

And for those who wants to participate in this challenge, just enter your submission through this link.