Ayam Goreng Kalasan

Ayam Goreng Kalasan, is one delicious fried chicken Indonesia cooking, dip in with homemade spicy sambal mix with warm steamed rice..and that mouth full of fresh kemangi herbs all blend in  together...oooh...yummilicious!

AYAM GORENG KALASAN
Bahan-bahan

3 paha atas ayam potong

10 siung bawang putih

2cm lengkuas

1 serai

4 lembar daun salam

6 sdm gula merah 

Air kelapa cukup utk diungkap

kaldu ayam

secukupnya gula dan garam

secukupnya minyak goreng

CARA:

* Cuci bersih ayam dan keringkan

* Disatukan semua bahan dlm wajan, masak, aduk, masuk air kelapa tua dan ungkap sampai kuah menyusut. Angkat dan disisikan. 

* Panaskan minyak agak banyak dan goreng ayam sampai kuning keemasan.

* Sajikan dengan lalapan dan nasi hangat.

Pepes Ikan

PEPES IKAN

BAHAN

2 Ekor Ikan

Daun Salam

Daun Kemangi

1 batang Serai

Daun Pisang

1-2 Tomat ( ikut selera anda utk hisan makan ) 

Garam & Gula 

BUMBU ( BLEND ) buat 3-4 ekor ikan

10-12 Bawang Merah

6 Bawang Putih

9 Kemiri

3cm kunyit

1cm lengkuas

2cm jahe

CARA

* Diblend bumbu.  Ingin bumbu lebih terasa, masak bumbu terlebih dahulu sampai wangi dan matang. Angkat 

* Siapkan daun pisang dan layukan diatas api sebentar.
* Masukan serai, daun kemangi, daun salam dan bumbu yg sudah matang diatas daun pisang, lalu ikannya simpan atas bumbu dan dikasi bumbu lagi, daun salam dan kemangi lalu di tutup dgn daun pisang, 
* Lalu dikukus sampai ikan matang. Angkat ikan yg telah dikukus, dibakar diatas pembakar sampai wangi daun pisang, angkat dan disaljikan dengan potongan tomat dan daun kemangi. 

Woku Ayam Manado

WOKU AYAM MANADO

setengah ekor ayam atau 3 paha atas 

1-2 tomat hijau sedang ( dipotong dadu ) 

garam dan gula

3 cabe hijau besar ( iris kasar ) sesuai dgn selera 
2 cabe hijau rawit ( iris kasar ) sesuai dgn selera 

3 cabe keriting

DAUN ( DIHIRIS KASAR )

3 daun pandan 

2 batang serai geprek  

3 daun jeruk 

2 genggam kemangi atau sesuai selera

2 daun bawang 

BUMBU ( BLEND )  

3 kemiri

5 siung bawang merah

3 siung bawang putih
1cm kunyit

1cm jahe
lengkuas ikut selera

CARA:

* Cuci bersih ayam dan dipotong sesuai selera anda.

* Haluskan semua bumbu, hiris rempah daun.

* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.  

* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata dan masukan potongan ayam aduk hingga rata dan seterusnya masukan daun bawang. Tambahkan air secukupnya. 
* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.

* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.

* Woku Ayam Manado siap disantap.  
* Dgn mengunakan tomat dan cabe hijau, jadi hijau deh masakannya.

Woku Ikan Manado

WOKU IKAN MANADO

2 ekor ikan

1-2 tomat besar ( dipotong dadu ) 

3 cm jahe

5 cm kunyit

3cm lengkuas 

garam dan gula

5 cabe merah besar ( iris kasar ) sesuai dgn selera 
3 cabe merah rawit ( iris kasar ) sesuai dgn selera 

DAUN ( DIHIRIS KASAR )

 3 daun pandan 

2 batang serai geprek  

3 daun jeruk 

2 genggam kemangi atau sesuai selera

2 daun bawang 

BUMBU ( BLEND )  

3 kemiri

8 siung bawang merah

5 siung bawang putih

CARA:

* Cuci bersih ikan.

* Haluskan semua bumbu, hiris rempah daun.

* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.  

* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata. Tambahkan air secukupnya masukan ikannya dan daun bawang.

* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.

* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.

* Woku ikan Manado siap disantap.

Kentang Tempe Belado / Potato Tempe Belado Ala Amirah

My version of Kentang Tempe Belado with added daun kemangi! ahh....so delicious! i just love eating daun kemangi, such a delicious herbs.  

KENTANG TEMPE BELADO ALA AMIRAH

INGREDIENT

4 medium potato

1pkt Tempe

handful daun Kemangi 

( FINELY BLEND WITH FOOD PROCESSOR )

Handful chili keriting

4 large Shallots

2 large Garlic Cloves

2 Daun Salam

SEASONING

Salt, Sugar and Chicken Granules to taste 

METHOD

* Clean and cut potato into cubes. Cut tempe to thin and smaller pieces. Clean kemangi leafs and set aside.

* In a wok, heat 5cups of oil, deepfried cubes potatoes & tempe until golden brown dish up.

* Heat wok, add 5tbsp cooking oil.  Add in blended sambal ingredients mix well, sauteed until aromatic, add in daun salam and season to taste.  Add in fried potatoes and tempe to sambal and mix well. taste and season again to taste.  lastly, add in daun kemangi mix well and dish up.

* Served hot with warm rice.

Jengkol Rendang

This is kind of a late post, was back in Dec last year cook myself this ultimate dish, my kind of favourite food - Jengkol Rendang!. Yes, taste better than beef as i always say. This is so addictive.  The purpose i used Rendang Paste is to intensify the Rendang flavour. Its so yummy.

JENGKOL RENDANG
INGREDIENTS
1kg Jengkol
1pkt Rendang Paste ( Indofood )
Coconut Milk ( from 1 whole grated coconut )
5tbsp Kerisik/Toasted Coconut ( from 1 whole grated coconut )
1 lemongrass
4 daun salam
1pcs gula merah
Salt to taste
Cooking Oil
Water

SPICIES PASTE
8 big shallots
5 cloves garlic
10 chili keriting / 4pcs big chili
6pcs candlenuts

METHOD
* 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.  Halve the Jengkol and smash each Jengkol lightly and set aside.
* 1 grated coconut, squeeze out coconut milk set aside, Toast grated coconut on wok with low fire until brown / kerisik. keep aside for later use.
* Blend all spicies until fine with food processor, set aside.

* Heat wok, add cooking oil, sauteed spicies paste, lemongrass, daun salam until aromatic, add kerisik lightly mix well and add 1 packet of Rendang Paste stir until all combine.

* Add in coconut milk and little bit of water one at a time, mix well and in Jengkol, cover lid and cook slowly until Jengkol is well cook through and gravy almost dry. 

* Dish up and served hot with warmed rice.

Jengkol Belado

Another favourite cooking of mine " Jengkol Belado " nothing goes better than eating this stinky beans!! hahaa......They are simply delicious!  These were cooked months ago, oh...now its making me really dying for some!!

JENGKOL BELADO

INGREDIENT

1kg Jengkol

( FINELY BLEND WITH FOOD PROCESSOR )

Handful chili keriting

6 large Shallots

3 large Garlic Cloves

2-3 Daun Salam

1 Tomato ( blend separately ) 

SEASONING

Salt, Sugar and Chicken Granules to taste 

METHOD

* 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.  Halve the Jengkol and smash each Jengkol lightly and set aside.

* Heat wok, add 5tbsp cooking oil.  Add in blended sambal ingredients except for tomato. Sauteed sambal until aromatic.  Add in daun salam and season to taste and add in blended tomato mix well, cook for few minutes and add in Jengkol stir and mix well to combine.  Let it cook if necessary to add little water at a time, until Jengkol well cook and coated with sambal.  Dish up.   

* Served hot with warm rice.

This is about 1kg Jengkol.  This is how Jengkol looks like from the tree with hard shells.  On the Red bowl, shells has been removed, those are Jengkol seeds, which will be boiled to removed another layer of brown skin attached to the seeds.  

Bakwan Jagung Ala Amirah

Terlalu byk jagung dikulkas....apakah harus dibuang? ngk teman2, bisa dibikin Bakwan Jagung aja! Mari kita masak bakwan jagung Ala Amirah khas makanan Indonesia yg tercinta!

  
Bahan / Ingredients

• Garam secukupnya / salt to taste
• 2 buah jagung manis, disisir / 2 nos sweet corn kernels 
• 4 sdm tepung terigu / 4tbsp APF
• Seledri secukupnya, iris kasar / chopped coriander leafs
• Minyak goreng / cooking oil
• 1 batang daun bawang, iris kasar / chopped spring onion
• 1 batang wortel, iris korek api / 1whole carrot
• Air mineral secukupnya / water to add
• 1 butir telur ayam / 1 egg

Bahan dihaluskan / Seasoning

• 1/2 sendok teh ketumbar / 1/2tsp coriander powder
• 2 siung bawang putih / 2 cloves garlic
• sedikit baking soda / dash of baking soda 

Cara membuat bakwan jagung / Method

1. campurkan jagung yang sudah disisir bersama daun bawang, wortel dan seledri ke dalam wadah bersih.
2. Tambahkan bahan yang di haluskan dan beri garam secukupnya, aduk rata semuanya.
3. Masukkan tepung terigu, telur. Kemudian aduk lagi sampai merata adonan bakwannya.
4. Tambahkan air sedikit demi sedikit, hingga adonan jadi terasa kental.
5. Panaskan minyak goreng, lalu goreng hingga matang bakwan tersebut berwarna kuning ke emasan
6. Angkat dan saljikan.

______________________________________________________________

1. In a bowl, mix in corn kernels, coriander leafs, spring onion and carrots, add in seasoning mix well with hand whisk / fork.  
2. Fold in flour and egg mix well and add in water little bit at a time until it has form a thick batter. 
3. Heat oil, scoop a spoonful of batter into hot oil, fry in medium fire until all cook through and dish up.

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....

Semur Betawi / Stew Beef Betawi - Indonesia Lebaran Dish

ketupat, godog and semur betawi

Bahan-bahan:
½ kg daging sapi bagian lamusir, potong-potong kotak
2 batang sereh, geprek
2 ruas lengkuas, geprek
2 lembar daun salam
5 cengkeh
3 cm kayu manis
50 ml kecap manis
Garam dan gula secukupnya
Air panas secukupnya

Bumbu yang dihaluskan:
10 bawang merah
5 bawang putih
1 cm jahe
½ sdt lada
½ biji pala

Bumbu kering dan dihaluskan:
½ sdm ketumbar
¼ sdt jintan
garam
marica


Petunjuk
• Lumuri daging dengan kecap dan bumbu halus.
• Remas daging berbumbu sampai lemas dan bumbu tercampur rata. Sisihkan 1 jam.
• Masak daging dengan cara diungkap sampai setengah matang, atau air daging habis
• Tambahkan air panas secukupnya, masak lagi sampai daging empuk.
• Masukkan bumbu kering, masak sampai kuah mengental.
• Angkat, hidangkan dengan ketupat dan sambel godog.

Pischok ( Banana Chocolate Stick )

06.08.2012 - You must wondering what is a "Pischok" mean.   Pischok is a short form of "Pisang Coklat" in bahasa means Banana Chocolate.

In Indonesia, Pischok sell as gorengan.  Some kind of dessert or snack that people loves in the afternoon tea time.  It is very easy to prepare.

Most hawkers used a special made kind of lumpia / Spring roll skin to make pischok, they wrap the cuts semi ripe banana and sprinkle chocolate rice and roll up in a long stick shape, deepfried till golden brown.

To garnish of your own desire, you may sprinkle confectioner's sugar on top, served with melted chocoalte sauce, with shredded cheese or eat just as that. Delicious.  Kids love this dish.

INGREDIENTS:-

10pcs Spring Roll Pastry Wrap ( 1 big sheet cut into 3 )
6-7 semi ripe banana ( cut into slim & long shape )
1/2 cup chocolate rice
1 egg wash
Oil for deep-frying

Method:-
* Cut 1 sheets of spring roll wrap into 3 put aside.  Cut banana into long, slim and smaller size.
* little egg wash around the edges of the skin and place 2 cuts banana on wrap and sprinkle littel choco rice and wrap it. Repeat the same step to all.
* Prepare wok for deepfried.  Heat Oil and deepfried till golden brown. do not burn or fried too long as the skin will breaks as some banana could be too ripe or skin gets too wet from banana. so it must be quick.
* Dish up and served hot.

Happy Cooking!!

 Don't keep too long to fry these babies, or else the skin will breaks. By the time you finish the wrapping step, the oil should be semi hot enough to deep-fried immediately 

 OOooh...he got tempted!

Prawn Sambal Petai Recipe ( 2nd Re-posting )

04.08.2012 - Batam.  I repost this recipe as i cook at the different day of the year.  I guess this time i cooks better! :) 

INGREDIENTS

1/2kg medium prawns

petai

asam jawa/tamarind juice

BLEND INGREDIENTS

1 big onion

3 shallots

3 onion

3-4 dry chilies ( soak in hot water and cut )

1 pc fresh tomato cut

SEASONING

salt

sugar

METHOD

* wash prawns, discard heads and shells but left only the tails.

* clean petai put aside.

* heat wok, add in 1 cup of oil to deep-fried prawns till brown/cooked, put aside.

* heat wok, put in blended ingredients stir till aromatic. Add in tamarind juice mix well and seasoning to taste.

* finally add in petai stir for a minute and add in prawns. stir to mix well and served hot.

Happy Cooking !! ^_^

Udang Sambal with Petai

Petai

INGREDIENTS

1/2kg medium prawns

petai

asam jawa/tamarind juice

BLEND INGREDIENTS

1 big onion

3 shallots

3 onion

3-4 dry chilies ( soak in hot water and cut )

1 pc fresh tomato cut

SEASONING

salt

sugar

METHOD

* wash prawns, discard all heads and shells but left only the tails.

* clean petai put aside.

* heat wok, add in 1 cup of oil to deep-fried prawns till brown/cooked, put aside.

* heat wok, put in blended ingredients stir till aromatic. Add in tamarind juice mix well and seasoning to taste.

* finally add in petai stir for a minute to reduce the bitterness and add in prawns. stir to mix well and served hot.

NOTE : if you prefer petai not too cook and love the bitterness, could add in later after the prawns.

Happy Cooking !! ^_^