Sunday, October 30, 2011

Grilled Fish ( Ikan Bakar/ Panggang )





I've been planning to post a recipe of this grilled fish since last August.
The lazy mood of writing and blogging have been attack me since then.  For time being I just post the picture. Recipe coming son.

Voila, so here is the recipe ;

Ikan Bakar


Ingredients
2 Pcs of big fish (I used Sea Bas fish / Bar(francaise ) / Ikan gurame( Indonesia ) )
2 pcs of lemon ( just need the juice )
6 of basil leaves (kemangi leaves)
1 tsp turmeric leaves
1 tsp pepper
5 lime leaves
5 leaves for shredded and tear off the rest
2  cm of Ginger, peeled
2 lemongrass, take the white part and bruised
8 shallots
5 Garlic
Salt as desired



Directions
1. Squeeze lemons over fish and blend all the ingredients
2. Rub fish with the blend ingredients marinate  for 30 minutes or let it more.  and cover it
3. Reheat the oven or BBQ grilled .. Place fish, and BBQ/ grilled the fish about 45 minutes or until done.

Tuesday, October 25, 2011

Rib Soup for WInter ( Iga Soup)

Ribs Soup ( Iga Soup  ) is one of my mom favorite soup. She will cooked this soup no mater the weather is hot or cold ( Well, Jakarta never been as cold as Europe where I live now, but sometimes back then, when the rainy season come, it can be a bit cold too...just sometime!!!! ). the point is I found this soup often serve in every other week in our kitchen. so I called this is one of her cooking specialties. Usually my mom cooked  this soup only with 2 kind of vegie her kids love the most, Potatoes and Carrots. Potatoes for my brother and I'm the rabbit. Yep.. I'm the one that eat the carrots on this soup ( Of course  with the ribs too!! ). so each time we took the bowl soup. we have to struggle to collect our  favorite veggie on the soup. thinking about that time, I felt so silly.!! 
Back to the soup story. Since I have two picky boys who doesn't like or eat veggie ( except Salad and pumpkin soup!!! ). I often cooked this soup and believe it or not, They like it a lot.
Anyway, I'm just feeling great to be able to share the best memory  of my childhood. So, for those who have picky eater kids, why don't you give a try to make this delish easy soup on your kitchen.

Bon Appetit!!










Ingredients:
1 onion
6 cloves garlic
1 kilograms  of good Rib bones
4 stalks of fresh celery, cut into several sections
4 medium size of Potatoes, cut in 8
5 big size of carrot, cut in round
1 bouillon ( Compact broth in cube )
2 Litter of water
2 teaspoon sea salt, or more according to taste
1 teaspoon of pepper

SERVINGS
Parsely , finely chopped
Fried shallots
Andaliman Sambal
limes


Methods:

Boil Broth:
Fill your large pot with cool water. Boil water, and add the Ribs, keeping the heat on high. Boil vigorously for 1 hour. Bring to boil over high heat and lower to simmer.Put cloves, garlic, salt, bouillon, pepper, Celery.
Once the broth starts to boil, turn the heat to medium-low and allow it to simmer for 2 hours or longer. To make a good broth, it will take longer hours. The more time you are simmering it, the more flavour you’ll get. It’s important to keep the heat low.
After the broth has simmered for several hours, add the potatoes and Carot.
The soup ready to serve when the potatoes and carrot are cook.
Remove from the heat and serve while still hot.

Saturday, October 22, 2011

Onde Onde

Waktu pertama kali nemu kacang berwarna kuning di toko Asia, langsung girang setengah modar..serasa dapet loto banget.. dalam hati udah mikir ini kacang kedelai mau di buat tempe ah.. udah langsung siap dibungkus ajah setelah di masak selama 1 jam dan di taburi ragi tempe, ga perlu ngelotokin kulit kacang kedelainya seperti kejadian sebelumnya * masih terbayang sama tangan yang pada kriput karena kelamaan berkecipak kecipuk di air.
Dengan bangganya saya tunjukkin ke temen yang biasa buat tempe.. bukannya di kasih selamat karena sukses nemu kacang kedelei yg sudah tanpa kulitnya..ehh malah di ketawain si temen sampai dia sakit perut.Ternyataaaaa.. kacang kuning ini bukannya kacang kedelai yg sudah di kulitin..melainkan kacang Ijo yang telah di kulitin.!! duhhh malunyaaaaa...
Tapi temenku sempet nyeletuk.. enak nih kacang ini bisa di buat isi Onde Onde... Hah?? isi Onde2?? duhhh..bisa ga ya buatnya.. agak males juga sih mau buatnya, soalnya di sini ada toko china yg jual Onde2... 
But.. Let's the courage start...

Onde-Onde

Bahan Kulit :
- 1/2Kg tepung ketan
- 2sdm tepung beras
- 1 gelas kecil gula halus (ukuran gelasnya kira2 1/3 ukuran gelas blimbing)
- 1/4Kg kentang (kukus dan lumatkan hingga halus)
- 4btr kuning telur 
- Garam secukupnya
- Air secukupnya
- 200gr wijen


Bahan Isian :
- 1/2Kg Kacang hijau kupas, rendam kurleb 1 jam kemudian kukus hingga matang, setelah matang selagi hangat haluskan dan tambahkan gula halus. Untuk takaran gula halusnya terserah anda gampangnya cicipin aja tingkat kemanisannya sesuai selera kalo udah dirasa pas tinggal di bentuk bulat2. Ukuran juga terserah mau besar kecil monggooo... 


Cara Membuat Kulit Onde-onde :
1. Kocok gula halus dan kuning telur sampai tercampur rata, kemudian masukkan bahan2 lain   aduk rata kembali, tambahkan air sedikit demi sedikit sambil terus diaduk hingga adonan bisa dibentuk.
2. Ambil sedikit adonan kulit, bentuk bulat dan pipihkan. Isi dengan isian kacang hijau lalu tutup dan bulatkan kembali sampai kacang hijau terbungkus seluruh adonan kulit. Lakukan hingga adonan kulit habis.
3. Taburkan wijen dalam loyang lebar, taruh beberapa buah onde2 dan lakukan seperti gerakan mengayak (memutar juga boleh) hingga onde2 menggelinding dan kulitnya tertutup oleh wijen. 
4. Panaskan minyak kemudian goreng onde2 hingga berwarna kuning kecoklatan.. Minyaknya yang banyak ya sampai onde2nya terendam, metode gorengnya deep fried gitu kali ya..


*kalo liat onde2 jadi inget guyonan guru SD dulu, kata bule orang Indonesia itu rajin2 buktinya sanggup nempelin wijen satu2 ke kulit onde2..:P*

Friday, October 21, 2011

Sambal Andaliman


Sambal Andaliman is Well known as Sambal Batak. Spicy kicking in the mouth that what you will get when you eat this sambal . And this one of sambals that I miss from my mom home cooking. Most of my friends have their own favorite sambals that I made for them but  Me. I love almost every sambal. Can't live without sambal in any jar stock that's I made. The point is, I couldn’t live without chili pepper.
My mom always ask one of her helper to make a big jar of any sambal ( sambal terasi, Bajak, balado etc ) but this sambal is her specialty. She's really good in mixing all the ingredient. So, speaking of my mom, when I talked to her couple days ago, I asked her for her secret recipe for Sambal Andaliman. With the courtesy of my mom recipe, I have to twist her recipe a bit to make it simple. Since I got the Andaliman have been Roasted so What I have to do is just grind the Andaliman with the ingredient then fry the sambal or may be just eat fresh like that.
Usually I found this sambal when my mom made a Rib soup ( Sup Iga ),, so as the weather start to be chilli I made a Pot au Feu  de beouf ( Soup iga sapi )


Sambal Andaliman
Batak sambal

Ingredients:
95 grams green chilies
10 gr of Andaliman
1 tbsp of lime juice (1 green Lime )
8  pcs shallot
5 grams cloves garlic
1 big green tomat ( if you don't have you can subtitude with green cherry tomato )
1 teaspoon sea salt
pinch of sugar (optional)


 oil for stir frying ( some people like to eat this sambal uncooked )
2 stick of lemon grass
3 leaves lime leaves


Methods:
1. In a high heat, roast the Andaliman ( use as desired after that is good for storage in the freezer for months )
2. Grind the roasted Andaliman and all ingredients until smooth but not too fine ( Before you start to blend all the ingredient add the lemon juice first so the color of the sambal not to dark ). It’s up to you to choose a traditional way for grinding the ingredients into spice paste. I chose to use my favourite helper, a food processor to do the job for me.
3. In a wok or skillet, heat up the oil and stir fry the spice paste in the vegetable oil for a few minutes, then add the seasalt and  sugar. Keep stirring until the liquid evaporates and the oils start to come up.
There was an error in this gadget