Wonton in spicy chili oil.

 

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 anything beyond Indonesian or Turkish food or something sweets 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.

Easy to make with a simple filling. This wonton in chili oil recipe is definitely a keeper one.

If you have never done them before I will show you how easy it is to make Asian dumplings (wonton) in chili oil.

We consider it a staple, a delicious alternative to rice and noodles. So hearty and of course one of my favorites meal.

If you like this post you may like this Asian style Stuffed Pepper

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Turkish Food Recipe; Dil Söğüş / Boiled Sliced beef (ox) tongue

 

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 😍💛 

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

Dil means tongue, söğüş means cold slice/ cut in English.

Söğüş, (read sou-uush) which dates back to the Ottoman cuisine, has been identified with Niğde city, central Anatolia. 

Cold cuts made from lamb's head are a mixture of offal. In order for the food to be well cooked, the method of cooking in the pressure pan is also used. 

Another name for this dish, which is frequently consumed in İzmir, is 'tandırbaş'. 

It is usually served cold and served as a wrap in lavash bread. 

Since it has a high protein and iron value, it should be consumed once a month.

As I mentioned above, the dish is made from the whole lamb's head including tongue and brain. The best part is the cheek meat part.

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Telur masak Kecap / hard boiled eggs in sweet soy sauce

For Recipe in English, please scroll down.

Assalamu'alaikum.... Merhaba from Turkey

Sesuai janji saya sebelumnya, saya akan bagi salah satu lauk pelengkap lontong cap gomeh yang saya buat untuk menu lebaran Idhul Fitri kemarin.. yaitu telur masak kecap. Menu ini salah satu menu favorit saya. Biasanya saya menyantapnya dengan nasi hangat dan kerupuk udang saja.

Dulu saya biasa menambahkan irisan cabe rawit hingga mendapatkan pedas kesukaan lidah Surabaya saya... Tapi belakangan ini sejak saya juga harus share masakan yang saya bikin dengan putri batita saya... saya kurangi rasa pedas baik dari merica atau cabe rawitnya supaya dia juga bisa menikmati makanan khas Indonesia seperti ibunya ^,^

Syukur Alhamdulillah dia suka semua jenis makanan lho...baik makanan Turki atau tahu-tempe-krupuk yang Indonesia banget... tinggal ngelatih lidah dan perut dia dikit-dikit agar sukai pedas juga, biar bisa nge-rujak bareng sama Mommy nya ntar....hehehehehe...

Ini resep yang biasa saya pakai (juga ibu saya) dari dulu. Untuk kemiri kadang saya tambahkan..kadang juga saya tidak pakai (tapi nambahin jumlah cabe merah dikit). Dan untuk kuahnya suka-suka juga ya..mau yang agak banyak atau kental banget (masaknya agak dilamain biar kuahnya nyusut)...

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Kumpir in Portion

This is another version from my previous Kumpir recipe. Basically the recipe same, only I put them in small portion in occasional having some friends or family visit. And believe me, it's repeatable menu for your family too....

Prepare 4 large potatoes, wash clean. Prick in some parts with a knife, wrap with aluminum foil and bake in oven until cooked and soft. The time required can vary according to the size of  potatoes (it took me about 60 minutes)

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Telor Marmer (Marbled Eggs)

One of Indonesian traditional dish. 

To get marble pattern in old time people used Jati (teak) leaves to give a dark red color on the eggs. With some spices added during boiling make this egg even more tasty. But now days people (generally who living in city) use teabag instead of "jati" (teak) leaves to get the marble pattern. But I still remember my grandma still made them with "jati" (teak) leaves which (at that time) we could find it easily in farmer market near us.

This egg makes usually as side dish of other Indonesian traditional meal. You can make it also to add your family menu list, easy to make...

Ingredients and how to make:

 6 ~ 8 medium eggs
 2 tea bags
 ½ tbsp coriander powder
 ½ tbsp garlic powder (or 2 cloves garlic, grated)
 1 tbsp granulated sugar
 ½ tbsp salt or to taste
 1 segment (3 cm) galangal, bruised
 3 ~ 4 bay leaves (in Indonesia we use "daun salam")

Put all ingredients in medium pot and pour water until all the eggs submerged about 3 fingers up. Boil eggs about 30 minutes. Drain eggs, then gently crack egg shells to form crack pattern. Put them back into pan and continue boiling over medium heat until the egg hardens (I need 60 minutes long).

Drain and peel eggs. 

Serve as a side dish.

Note: in Indonesia this egg usually goes with nasi Tumpeng, lontong capgomeh, nasi kuning, and others.

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