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

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

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

And just like kebab, köfte has many variants based on the 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 flatbread 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 its own type.

And today İ'd like to share my family's favorite; Köfte Kebabı or Kofta (meatball) kebab. At a glance, it may look alike 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 used for this köfte is more simple than Adana Kebab, but believe me, it is still packed with the flavor of Turkish cuisine.

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Serabi Kinca / Traditional Indonesian pancake with sweet coconut milk sauce

Resep dalam bahasa Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Indonesia has many....probably hundreds of variants 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 usually has a sweet taste, but some are also savory. But not all of them use steamed method, named kue basah mostly because they are moist. 

Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

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 is cooked on a clay concave wok and heat over a traditional clay stove with charcoal called an 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.

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AUTHENTIC INDONESIAN FOOD RECIPE; MANADONESE CHICKEN WOKU / AYAM WOKU BELANGA

Resep dalam Bhs İndonesia bisa diklik disini

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). 

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