Citra's Home Diary: December 2017

Köfte Kebabı / Turkish lamb Kofta (meatball) Kebab, authentic and best recipe

Resep dalam Bhs Indonesia ada dibagian bawah

Selam everybody....Merhaba from Türkey.

Köfte or Kofta is definitely everyone's number one favorite here. As kebab, köfte is like staple and almost everyday meal for local. Men women adult to toddler.

And just like kebab, köfte has many variant base on meat used and its origin.

There is İzmir köftesi origin from İzmir city (see recipe here) , or when you visit Bursa you should try Pideli Köfte, it's a small flat meatball served over pide flat bread flush with yummy tomato sauce then "fizz" with hot melted butter. You can check how to make it home here. There is another köfte from İnegöl town named İnegöl Köfte.

Each köfte (meatball) has own typical.

And today İ'd like to share my family's favorite; Köfte Kebabı or Kofta (meatball) kebab. At a glance it may look a like Adana Kebab, but it's totally different.
This is just simply meatball wrap over 2 cm wide bamboo skewer then grill or roast in oven / grilling. The spice uses for this köfte is more simple than Adana Kebab, but believe me it still pack with flavor of Turkish cuisine.

Serabi Kinca / Traditional Indonesian pancake with sweet coconut milk sauce

Resep dalam Bhs Indonesia ada dibagian bawah.

Selam......Merhaba from Türkey.

Indonesia has many....probably hundreds of variant of snacks. Start from traditional snacks e.g many kind of kueh basah (literally means wet / moist snacks), fried snacks (in Indonesian call gorengan) and other type of jajanan (snacks) mostly known as street food/ snack; for example batagor, siomay, kerak telur and more.
Kueh basah are more often steamed than baked and normally have sweet taste, but some are savory as well. But not all of them using steamed method, named kue basah mostly because they are moist.

Just like what İ want to share today. İt's including in kue basah- calls Serabi Kinca. İt's a pancake-like, served with sweet coconut milk sauce. Traditionally the pancake cooked on clay concave wok and heat over traditional clay stove with char coal calls anglo stove.

Unfortunately mine was broken during my flight from İndonesia to Turkey few years ago. So İ made this favorite kue basah using small teflon pan diameter ±13cm. İf you have iron cast pan it will work as well.

AYAM WOKU BELANGA / AUTHENTİC İNDONESİAN FOOD RECİPE; MANADONESE CHİCKEN WOKU

Resep dalam Bhs İndonesia ada dibagian bawah.

Selam everybody.... Merhaba from Türkey.

Indonesian cuisine varies greatly by region and has many different influences. Sumatra cuisine, for example, often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is mostly indigenous, with some hint of Chinese influence. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated.

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came.

The Indonesian islands Moluccas (Maluku), which are famed as "the Spice Islands", also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.

Indonesian cuisine often demonstrates complex flavor, acquired from certain ingredients and bumbu spices mixture. Indonesian dishes have rich flavors; most often described as gurih (savory which equate to umami) and pedas (hot and spicy), and also combination of basic tastes such as manis (sweet), asin (salty), asam (sour) and pahit (bitter).