Ikan Goreng Sambal Jengkol Belado

This is some yummy stuff for lunch or dinner!!

Jengkol/Jering is similar to Petai ( stinky beans ),  I personally love Jengkol, it taste and texture is unique and when you fall in love with this stinky but yummy stuff, you'll know what im talking about. *lol   i think i prefers to eat Jengkol Rendang then Beef Rendang, seriously Jengkol taste better than beef!

Its quite hard to find Jengkol out of Indonesia.  If you see them, they might be a little costly.  So at this point of time, i think i'm lucky while staying in Indonesia which i could find Jengkol all year round.

IKAN GORENG SAMBAL JENGKOL BELADO

INGREDIENTS:-

1kg or 1/2kg Ikan Kembung / Small Mackerel 

1kg Jengkol 

Cooking Oil 

Bunch of Kemangi as side dish/garnish

SAMBAL BELADO

INGREDIENTS

( BLEND WITH FOOD PROCESSOR )

Handful cabe keriting / chili keriting

8 Bawang Merah / Shallots

5 Bawang Putih / Garlic Cloves

2-3 Daun Salam

1 Tomat / Tomato ( blend separately ) 

SEASONING

Garam, Gula, Penyedap / Salt, Sugar and Chicken Granules to taste 

METHOD

* Clean Fish and marinate with salt set aside.

* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Cut Jengkol into smaller pieces. set aside.

* To cook Crispy Fish - Heat wok, add 2-3 cups of cooking oil to deepfried fish until crispy set aside.

* To cook Sambal Jengkol Belado - Heat wok, deepfried jengkol for around 10 minutes.  Dish up.

* In a separate wok, add 5tbsp cooking oil.  Add in blended sambal ingredients except for tomato. Into hot oil and sauteed until aromatic, add in daun salam and season to taste.  Let it simmer cook until oil surface, taste and add in blended tomato mix well, cook for few minutes and continue add in Jengkol stir and mix well to combine.  

* Add 1/2 cup - 1cup water to Jengkol, closed lid.  Let it simmer further until Jengkol is well cook and sauce become almost dry, taste and season mix well and dish up.

* Pour Sambal Jengkol Belado on crispy fish.

* Served hot with warm rice.

So deliciousss......AAaaa....

Padang Sambal Hijau

Deliciousness is Padang Sambal Hijau!! My condiment that i cannot go without, it is not too spicy.

PADANG SAMBAL HIJAU
INGREDIENTS:
20pcs / Handful of cabe hijau keriting
5 fire green chili ( if you prefer little more spicy can add more fire chili )
5-6 large shallots
3 garlic cloves
3 green tomato ( small-medium )
3 kaffir lime leaves

SEASONING
salt and sugar to taste

* Heat wok, boil all the ingredients until soft in hot water except for lime leaves. Dish up.
* Use an Indonesia mortar or pestle to ground all ingredients into semi fine sambal set aside..
* Heat oil, cook ground sambal in kaffir lime leave, add seasoning and cook for few minutes until oil surface and appear like pesto. Dish up.
* Sambal can store in air-tight container keep in fridge up to 3 months.

Sundanese Sambal (Indonesia Sambal)

This is classic! Back to basic work of pounding sambal with a mortar, manually made Sambal taste better and tastier rather than food processor, am i right?.hehe.....well, no cheating for this.  I usually make sambal in last minute, so i prefer the cheating way using food processor to do the cutting/blending/mxing job.

For this sambal, i do not want to do the short cut way since i have plenty of cooking time! no cheating indeed, i want my sambal taste so authentic just like how my MIL did, she patiently use her Indonesian Pestle/Mortar pound until it all coarsely mix and combine, that is why her sambal always taste better :) This Sambal use only fresh chilies that no need to be cooked, i pick some mild chilies that is rather not too spicy! If you love extremely hot, you can add more little hot chili into this sambal.  Now we do not need to cook the chilies.  The only thing we cook is shallots, garlic, belachan/terasi and the tomato.

Talking about it, i feels like dig into it, oh..dear! This sambal goes well with all kinds of fried dishes - fried fish, ikan bakar, fried chicken, ayam bakar, fried tahu, fried tempe or simply just anything! Mamamia! Lets get into the recipe.

SUNDANESE SAMBAL
20pcs / 2 handful cabe keriting ( long curly chili *indonesia chilie, rate as mild spiciness )
3 large whole shallots ( each cut into 4 half )
3 cloves of garlic
1 medium tomato ( cut into 4 pcs )
1tbsp belachan
Sugar and salt to taste
1pcs Kaffir Lime ( replace with Calamansi )

* Clean and coarsely chopped cabe keriting into smaller pcs and pound coarsely set aside.
* heat 1/4 cup cooking oil, add in shallots, garlic, tomato and belachan, let it cook with oil slowly until it is soft and dish up.
* Pound shallots with chilies slowly and continue with the rest of the ingredients until all combined add in salt and sugar to taste. dish up and squeeze kaffir lime juice into sambal, served.
* store sambal into a clean container up to 3 days in the fridge.

 Happy Cooking!!

Sundanese Ayam Bakar III

Sundanese Ayam Bakar - My M-In Law Recipe. 

Ingredients for Ayam Bakar:- 
4 chicken thigh ( if u use less chcken, reduce the ingredients )
fresh ginger ( about thumb size ) or ginger powder
lengkuas ( double thumb size ) or lengkuas powder
shallots 2pcs ( blend or finely chopped )
garlic 15pcs ( blend or finely chopped )
asam keping 1pc
cenke 5 pcs
kayu manis 1or 2 pcs short
star anise 1pc
serai 1pc
daun salam 3 or 4 pcs
salt
chicken granules
Indonesia kicap manis
cooking margerin

METHOD:-
1) clean the chicken put in a big bowl. Add in blended the garlic and shallots, ginger, lengkuas, asam keping, cengke, kayu manis, star anise, serai and daun salam, add salt & chicken granules all in the bowl and mix well with hand for 5 mins. Keep it marinate for 1 hour or 2.

2) Heat wok or pan, put little bit vegy oil add in marinated chicken. Let it brown from one side and turn to another. until both side are equally brown, make sure chicken skin not to stick on the wok or pan, and add about 2 cups of water and cover with lid, let it cook slowly.

3) about 5 mins turn chicken and cook again few mins until water almost try. andd in kicap manis about 3 tbsp. add little water so as it wont burn continue cooking till the chicken all in black color and water almost dry up. off fire.

4) transfer chicken to a bowl. and with a brush / spoon, in the butter/margerine on the chicken equally for bbq it. Let the chicken sit for 10 mins. and ready to be bbq

5) and the last step is bbq/ open fire grill is the best way to cook this recipe. since the chicken already cooked, the grill process just to make the chicken more aromatic and with nice burn from the grill/bbq. so once it is brown nicely, dish up and served.

SAMBAL ( with food processor ) 

handful of fresh keriting chili, blend

5 shallots, blend

3 garlic, blend

1 big tomato, blend

1pc belachan

2 daun salam, optional

1 lemongrass, optional

salt, sugar, chicken granules to taste

METHOD:-

*Blend chili put aside and blend shallots and garlic together till fine.  

*Heat generous amount of cooking oil or 4 tbsp cooking oil pan, add in lemongrass & daun salam a second or 2, add in blended shallots and garlic sautee till aromatic & in belachan. Add in blended chillies mixed well and stir a few minutes till fragrance. 

*Put seasoning to taste

*Add in blended tomato.  mixed well, stir until well combined.

*Dish up served with Ayam Bakar, Warm Rice & Kemangi.

Happy cooking.

Sambal Recipe for Ayam Bakar

07.10.2013 - Batam.  Grilling up some yummilicious Ayam Bakar for lunch with my son.  Nothing's better than a good sambal to go with the Ayam Bakar.  This time my sambal a bit too much oil...duh...but taste absolutely delicious.  This sambal actually can accompany with any meat dishes.

There are two ways of making sambal either to cook them all in a pan or fried chilies / shallots first and ground with a blender in modern way or with stone mortar or Pestle in a traditional way.  

I am so lazy to to cook my sambal just like how my MIL taught me to fried chilies/shallots first and ground with stone morter.  My quickest way of making sambal is blend everything and cook them all up! done.  but of cos the slow an steady sambal ground with stone mortar like my MIL did is way more delicious!

If you like my ayam bakar, refer my Ayam Bakar Recipe. 

Here is the Sambal Recipe with 2 methods of making:-

1ST METHOD OF MAKING SAMBAL ( with Blender ) 

handful of fresh keriting chili, blend

5 shallots, blend

3 garlic, blend

1 big tomato, blend

1pc belachan

2 daun salam, optional

1 lemongrass, optional

salt, sugar, chicken granules to taste

METHOD 1

*Blend chili put aside and blend shallots and garlic together till fine.  

*Heat generous amount of cooking oil or 4 tbsp cooking oil pan, add in lemongrass & daun salam a second or 2, add in blended shallots and garlic sautee till aromatic & in belachan. Add in blended chillies mixed well and stir a few minutes till fragrance. 

*Put seasoning to taste

*Add in blended tomato.  mixed well, stir until well combined.

*Dish up served with Ayam Bakar, Warm Rice & Kemangi.   This sambal best to eat with pecelele and any type of pan-fried chicken ( Kunyit Ayam Goreng or fried fish. )

2ND METHOD OF MAKING SAMBAL ( with Stone Mortar or Pestle ) 

handful of fresh keriting chili, cut into half or whole

5 shallots, whole

3 garlic, whole

1 big tomato, cut into wedges or half

1pinch of dried panfried belachan

salt & sugar to taste

METHOD 1

*Heat cooking oil on pan, sautee whole Chilies, shallots, garlic, tomato until cooked 

*In Mortar or Pestle, add in all sautee ingredients and pound in 3 batches easy to control the amount. and add seasoning to taste and belachan done. 

*Served with Ayam Bakar, Warm Rice & Kemangi.   This sambal best to eat with pecelele and any type of pan-fried chicken ( Kunyit Ayam Goreng or fried fish. )

sambal from Method 1

sambal from method 2, i drain all the excess oil, if you wanna drizzle some oil to you pounded sambal. you may do so. 

My mouthwatering Ayam Bakar & Sambal with Kemangi.