Indonesian Chicken bouncy meatballs/ Bakso ayam kenyal

Resep dalam bahasa Indonesia ada dibagian bawah.

Merhaba From Türkiye 👋

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Bakso, also known as baso, is an Indonesian meatball or meat paste with a texture similar to Chinese beef balls or fish balls. The term bakso can refer to a single meatball or the entire dish of meatball soup. 

Mie bakso is bakso served with yellow noodles and rice vermicelli, while bakso kuah is bakso soup served without noodles.

Bakso is a beloved dish found all over Indonesia, from humble street vendors to upscale restaurants. Alongside soto, satay, and siomay, it’s one of the country’s most popular street foods. These days, ready-to-cook bakso is also widely available as frozen food in Indonesian supermarkets. It’s typically served with noodles.

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Turkish Food Recipe; Çiğ Köfte ( Vegan Raw Kofta/ "meatball" ). Easy recipe with video

Merhaba From Türkiye 👋

Thank you so much for visiting my blog! I hope you'll keep coming back to explore more than just Indonesian or Turkish food, or to find something sweet that you’ll love. Your comments and emails truly brighten my days and make this little blogging journey so rewarding.😍💛 

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Çiğ Köfte, which literally means "raw meatball," is the vegetarian version of one of Turkey's favorite fast or street foods. Traditionally, lean raw meat is mixed and kneaded with fine-grain bulgur and a variety of spices (baharat). 

Çiğ Köfte is typically shaped into small, long balls and served with fresh vegetables, like lettuce, cucumber pickles, chili pepper pickles, sour pomegranate molasses (nar ekşisi), and lemon juice. 

Some enjoy it wrapped in lavash flatbread, known as dürüm, while others prefer it simply wrapped in lettuce.

Çiğ köfte holds a special place in Turkish cuisine and culture, particularly in southeastern Anatolia (e.g., in cities like Şanlıurfa and Adıyaman), where it originated. It's often prepared for gatherings, celebrations, or as a treat. The communal act of kneading and sharing Çiğ köfte is a cherished tradition.

Traditionally, Çiğ köfte was prepared using finely ground raw beef or lamb, mixed with bulgur and a flavorful combination of spices. However, due to health risks linked to eating raw meat, the vegetarian version has become more popular, particularly in urban settings and for commercial purposes.

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How to Cook Lamb Mandi pilaf (rice). Recipe with video.

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 😍💛 

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What is "Mandi"

"Mandi," or "المندي‎" in Arabic, is a traditional dish originating from Hadhramaut, Yemen, and has gained popularity across the Arabian Peninsula, including in Egypt and Jordan. 

It is also cherished by the Hadhrami community in Kerala's Malabar region, India. The term "Mandi" is derived from the Arabic word 'nada', meaning 'dew,' reflecting the meat's tender, dewy texture.

Mandi has gained popularity in other Arab countries as well. Traditionally, the meat is slow-cooked in a tandoor (an underground oven), making it extremely tender and flavorful, and it is served over aromatic rice.

The spice rub used to marinate the meat (lamb or chicken) is called Hawaij – it consists of coriander seeds, cumin seeds, cardamom, black pepper corn, cloves, cinnamon, all roasted until aromatic and then ground into a powder. 

See how to make hawaij spice mixture in my previous post here and here.

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How to make Hawaij Spice Blend.

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. 😍💛 

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What is hawaij spice blend?

Hawaij, also spelled hawayej (pronounced ha-why-adge) is a blend of spices from Yemen. 

There are two types of hawaij, originating from Yemeni cuisine: savory hawaij l’marak or ‘hawaij for soup’, and another one is sweet hawaij l’cafe or ‘hawaij for coffee’.

The soup spice blend is also used in stews, rice dishes, vegetarian meals, and as a rub for barbecued meats. 

The basic composition of this hawaij includes cumin, black pepper, turmeric, and cardamom. More complex variations may contain cloves, nutmeg, saffron, coriander, and dried onions.

Hawaij is a staple in Yemeni cuisine, often used generously as a rub for grilled meats, poultry, seafood, and vegetables. It's also great sprinkled into soups, stews, sauces, and rice to enhance the flavors. But you can add a pinch just about anywhere it makes sense, use it for vegetable stews, chicken marinades, fish, and meat. Even for chicken wings with it.

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