STUFFED ZUCCHINI

This is now become my favorite, great pilaf for stuffing in my fave vegetable Zucchini. And hubby likes it so much until he ate 3 portion ! He likes eat it with yogurt, it's nice though, you can try with yogurt also. But me, I like it with sprinkle of chili flakes and mix vegetable pickles... 

And here I share my recipe, maybe you'd like to try it also.

Ingredients:

 3 medium zucchini.
 1 cup rice, wash and drain
 150 gr beef / lamb, roughly chopped
 1 medium onion, finely chopped
 2 cloves garlic, crushed and finely chopped
 1 teaspoon ground red pepper
 1 teaspoon cumin powder
 1 teaspoon all-spice powder
 1 teaspoon ground black pepper
 Salt to taste and pinch of sugar
 1 ½ cups beef broth or hot water
 2 tablespoons margarine / butter for sauteing
Ingredients for sauce:
 3 medium fresh tomatoes, finely grated.
 1 tablespoon tomato paste / chili paste. Dissolve in 1 cup hot water
 1 small onion, finely chopped
 Small amount of oil for sauteing
 Pinch of salt


 Parsley for sprinkles, chopped coarse

Method:
1) Peel Zucchini, Halved lengthwise, scrape and remove the core. Soak in salt water for few minutes.
2) Heat the margarine / butter. Cook meat until tender, stir in garlic and onion, saute until fragrant and transparent. Combine the rice and stir well. Put all the spices and stir well. Pour the beef broth / hot water, stirring until blended. Cover the pan and reduce heat. Cook until broth is absorbed by rice (± 15 minutes). Turn off heat, set aside.
3) Make the sauce: Heat a little oil, saute onion until fragrant and transparent, cook in grated tomatoes and tomato/ chili paste solution , put some salt and bring to simmer. Turn off the heat.
4) Take zucchini, fill all of them with stuffing. Prepare a wide pan with a lid, and cook zucchini in tomato sauce till zucchini cooked (soft), about 20 minutes.
:: Note. If wide pan not available, you can do batching cooking, but 1st divide the tomato sauce into two.


Serve warm with a sprinkling of chopped parsley and yogurt (or chili flakes) d(^,^)b

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Pilaf wrap with Eggplant

It's been for a while I didn't post something new on my blog.... The reason friends, that's because I started to join Turkish language class here in my city. Actually I'm pretty late to join that class which special for foreigner.. the class will be over on this summer vocation, but it's okay, after summer holiday I can continue from the basic again. Class takes weekdays for few hours, so I'm a little bit busy and maybe a little bit late writing and sharing on my blog to you all my friends... But however, I'll try to keep writing and cooking and sharing... those are my great passion after all....

Another great thing I like is rice/ pilaf... in any ways, I just love it..  ..Cause maybe mostly we eat rice as primer food in my homeland. We eat everything with rice. And we have many variety of food make from rice/ pilaf. Maybe you already know about Indonesian Fried rice.. or you heard about "nasi Tumpeng" or "nasi Kuning" .. all of them made from rice.. so here another my favorite of pilaf.. wrap with eggplant.. it's great ! and it will soon become your family's fave too @(^,^)@

Servings 6 ~ 8
Ingredients:
- 2 kg eggplant. Peel and damping in salt water for a while.
- 250 gr lamb/ beef meat. Cut into small chunks.
- 2 cups long grain rice. Rinse and drain.
- 1 large onion. Chop finely.
- 2 cloves garlic. Crushed and finely chopped.
- 2 tablespoons pine nuts.
- ± 25 stalks celery,  just take leaves part. Chop roughly.
- 2 tsp all spice
- Homemade chili and tomato paste @¼ tbsp .
- 1 tsp pepper powder or to taste.
- Salt to taste.
- 3 ½ cups beef broth / hot water.
- Enough cooking oil.

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Stuffed Cabbage in Tomato sauce

Another idea for stuffed cabbage. It inspired by Turkish cuisine, lahana sarması but this stuffed cabbage we will cook in tomato sauce, slightly gravy and I bet it will be repeatable menu on your family's dinner table later on.

Ingredients:

1.       One whole medium-size cabbage.
2.        ±200 gr minced beef.
3.       1 ½ cup rice. Wash and drain.
4.       1 big size onion. Finely Chopped
5.       Dried mint  ± 2 tsp
6.       Sweet red paprika powder  ± 2 tsp.
7.       Black or white pepper powder ± ½ tsp
8.       Enough salt to taste
9.       ½ Cup Olive oil.
10.       ± 2 Cup boiled water (or more if needed)

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Lahana Sarması (Turkish stuffed cabbage)

Lahana means Cabbage. Sarması means 'Wrapping' in Turkey language. So you can imagine already by its name. We use rice mix with mince meat and some spices wrap in cabbage leaves which already wilted by boiled them in hot water. 

If you search Turkish cuisine, you will find other type of Sarması beside this cabbage Sarması . You can also see my other post like Yaprak Sarması which is rice and meat wrapped in vine leaves.

If you are not in Turkey or not yet experience any Turkish cuisine, maybe this one is a simple and great start for you to experience it... And with step by step picture how to make it, I hope you can make it easily.

Hope You'll like it.

Ingredients:

      One whole medium size cabbage.

       ±200 gr mince beef.

      1 ½ cup rice. Wash and drain.

      1 big size onion. Finely Chopped

      Dried mint  ± 2 tsp

      Sweet paprika powder  ± 2 tsp.

      pepper powder ± ½ tsp

      Enough salt to taste

      ½ Cup Olive oil.

      ± 2 Cup boiled water.

Method:
1) Cabbage, carefully remove each leaves and cook in boiling water just until wilted (about 15~20 minutes). Drain. Discard "leaves' bones" (hard part in the middle). I usually cut each leaves into two parts right in that middle. Set aside.

2) Heat olive oil, Stir fry the minced beef. Cook until it changes color. Stir in onions until fragrant. Mix in rice and other spices. Pour in 2 cups hot water, stir well and cover the pan. Low the heat and cook until rice absorbed all water. Turn off the fire.
3) Take one piece of cabbage leaves, place the stuffing on the edge of the leaves(figure 2) . Fold and roll (like figure 3 and 4). Do it until all stuffing mixture finish. Arrange neatly in a pan (figure 5), give such ballast (e.g ceramic plate). Pour hot water to cover all 'Sarma' submerged them (figure 6).

4) Cover the pan and cook over medium heat 30 ~ 45 minutes. Serve while warm with garlic yogurt sauce. and sprinkle with red pepper flake as optional delicious choice

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Hamsi Pilavı (Turkish Anchovy Pilaf)

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.

Seafood is my number one choice when I was in my country. With very long beach line and thousand of island makes Indonesia produce hundreds kind of seafood... sigh.... I miss crabs, shrimps, lobsters and their friends  d(*_*)b

Living in Bursa make me eagerly search for some seafood, but I found only some kind of fish instead of crabs and its friends....

Crabs is something very rare to find here. Only in big chain market sometimes sells it.

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Safranlı Pilav (Turkish saffron rice)

Another kind of pilaf from Turkish kitchen. As it's name Saffron Pilaf, this rice has yellow color due to cooked with saffron water. Method to make this pilaf is almost same like making other Turkish pilav. Served hot (warm) with any kind of meat or chicken or can be with some stir fry vegetable mix. 

Today I serve Safranlı Pilav with Lemon Honey chicken wing on my dinning table for family.. Let's prepare some igredients if you wanna try it also..

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Yaprak Sarması / Turkish grape leaves dolma

Selam everybody..Merhaba from Turkiye.

Yaprak Sarması is another Turkish traditional food. We can serve it in special occasion like Ramazan bayram (Muslim celebration after Ramadhan). But sometime we can just make and serve it on our family dinner table.

Ingredients:
- 1  kg of grape leaves (boiled and drained)
- 200 gr ground meat
- 2  1/2 cup of rice. Wash and drained.
- 1 large onion. shredded
- 2 cloves garlic (optional). grated.
- 1 medium-size tomatoes. shredded
- 1 tablespoon tomato paste
- 1/2 tablespoon dried mint 
- 1 / 4 cup olive oil + 1/4 cup for boil with Sarma.
- 1 tsp "yenibahar" / allspice 
- Salt and pepper to taste

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Sehriyeli Pilavı (Turkish Pilaf)

Turkish Pilavı or Pilaf  has a different cooking method compare to Indonesian rice cooking method, which through two stages (We're talking "old fashioned way", not using an electric rice cooker ). That is cooked 1st in boiling water until half cooked and then steam it.

Turkish Pilavı only through one cooking stage. Another difference is mostly Turkish pilaf used vegetable oil (or olive oil) and butter and adds arpa şehriye (orzo)

Ingredients and How to make:

- 2 cups of rice, wash and soak with warm water approximately 30. Drain.
- 1/2 cup arpa şehriye / orzo pasta
- 1/4 cup olive oil

- 2 Tbsp butter
- 4 cups hot chicken broth (can be replaced with hot water plus stock bullion). If the type of rice you used, will need more broth, can be added the amount.
- Salt to taste.


Heat olive oil and butter in a heavy-bottomed pot. Put arpa şehriye (orzo pasta) stir until dark brown color (do not let burn). Then add rice, stir again until rice mix with oil. Reduce heat to medium. Add hot broth and salt, stir well again. Close tight and shall not be opened until the water dries out about 10 minutes. 

Lowest the heat as possible you can, lid on again, and continue to cook over the lowest heat for approximately 15 min. 

Turn off the heat. But do not open the lid during the first 5-10 min.

After 5-10 min, the lid can be opened and Turkish Pilavı can be served warm.

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KAÇKAR PİLAVI.

Ingredients:
- 2 cups rice (rinsed and drained)
- 2 onions (finely chopped)
- ½ kg lamb meat (cut into small pieces)
- 200 g margarine
- Salt
- 1 dessert spoon thyme
- 1 tsp cinnamon powder
- 1 cup raisin (washed)
- 1 tsp pepper powder
- 1 dessert spoon dried basil
- 1 bunch of 'dill' (minced)

How to cook:
Heat  margarine, put onions and meat, stir 10 minutes. Add water, reduce heat, simmer for 15 minutes. Mix in rice and other ingredients except 'dill' and raisin, stir again. test the taste and cook again 10 minutes over low heat. If rice is soft, just mix in 'dill' and raisin, stir well ..... 

enjoy while it's warm.

Malzemeler
- 2 su bardağı pirinç (ayıklanıp yıkanmış)
- 2 baş soğan( ince doğranmış)
- ½ Kg kuzu eti( küçük kuşbaşı)
- 200 gr margarin
- Tuz
- 1 tatlı kaşığı kekik
- 1 çay kaşığı tarçın
- 1 su bardağı siyah üzüm (yıkanmış)
- 1 çay kaşığı karabiber
- 1 tatlı kaşığı feşleğen
- 5 su bardağı su
- 1 bağ dereotu (ince kıyılmış)

Yapılışı:

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Dolmalık biber

Saya bukan Chef. Tidak pernah secara khusus ikut kursus cooking atau apa... Saya rasa tiap perempuan punya instinct untuk berada didapur dan menciptakan sesuatu.. tinggal saya mengasah dan belajar memperbaiki intinct memasak itu @(^_^)@

Karena suami saya orang Turki, maka saya mesti bisa juga masak makanan Turki.. walaupun sambel terasi dan ikan teri tetap menjadi favorit saya..

I'm not a chef and I never went to cooking course or whatever... but I think every woman has instinct for being in the kitchen and create something ... all I must do is sharpen and learn to improve that cooking instinct ..

Due to my husband from Turkey, so I must learn how to cook Turkish food.. even though "sambal terasi" ( traditional Indonesian chili) and "teri" fish still being my best choice..

My 1st Turkish food is Dolmalıc Biber or Stuffed Dolma.

Ingredients (for about 6 large bell peppers)
- 6 pieces of bell paprika, make holes on top of it and clean the seed, sprinkle a little salt in it
- 1  1/2 cup rice, wash + drain
- 1 onion  large-grated
- 2 cloves garlic (optional, because some do not like garlic), grated
- 100 gr of ground beef
- 1 tomato large-grated
- 1 small tomatoes, cut into crescent shapes (to put on biber).
- Salt to taste
- 1 /2 tbsp tomato paste
- 1 egg
- 3 tablespoons vegetable oil for sauteing

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