CARA MEMBUAT KAREDOK aka LOTEK / INDONESIAN RAW VEGETABLES SALAD IN PEANUT SAUCE

Resep dalam Bhs Indonesia ada di bagian bawah

Merhaba From Türkiye 👋

First, 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.

Indonesian cuisine is one of the richest culinary traditions in the world and is full of intense flavors. The richness of its cuisine is a reflection of the diversity of cultures and traditions of the archipelago, which consists of about 6,000 inhabited islands, and plays an important role in Indonesian national culture in general. Almost all Indonesian dishes are rich in spices derived from spices such as candlenut, chili, temu kunci or fingerroot, galangal, ginger, kencur or kaempferia galanga, turmeric, coconut, and gula jawa or coconut/ palm sugar.

Just like what I am going to share today, it calls "Karedok". It is very similar to gado-gado, except all the vegetables are raw, while most gado-gado vegetables are boiled
Karedok is a raw vegetable salad in peanut sauce from Sundanese region, West Java, Indonesia. It is one of the Sundanese signature dishes. It traditionally includes long beans, cucumbers, bean sprouts, cabbage, Indonesian basil or lemon basil (Ind: kemangi), and small green eggplant, covered in peanut sauce dressing.

You may like to check my PECAK IKAN/ FISH WITH SPICY DRESSING. Recipe with video.

 

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Indonesian mix salad with peanut sauce; Gado Gado Betawi. Recipe with Video / Resep gado gado Betawi

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 😍💛 . 

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

Gado gado is one of the popular Indonesian dishes. It is on the list of Indonesian national dish among with others.
It's a dish consisting of mixed pre-boiled vegetable and fried tofu (or sometimes with tempeh) and dressing with creamy umami peanut sauce then served with kerupuk (shrimp cracker or other types of cracker). Lontong or rice cake also serves as a compliment. Adding simple chili sambal is most people's choice to enjoy this delicious and healthy gado gado.

We have a dozen types of gado gado. Every region has its own version of gado gado. From East Java, Surabaya gado gado is most popular. İt is slightly different from gado gado in Jakarta / Betawi. In middle java, people also serve different kinds of gado gado. But all gado gado uses one same ingredient; Peanut sauce as dressing.

You may like this post: How to make Indonesian tender fried cassava

The difference between those 2 cities is the vegetables used and how to make the peanut sauce.
Surabaya gado gado uses coconut milk to make the sauce and then cook and thicken by adding a small amount of rice flour solution. 
While Jakarta/ Betawi style gado gado, peanut sauce grind with fresh garlic, chili, and palm sugar. Besides tamarind paste, Jeruk nipis (kaffir lime juice) is added into it so the taste is slightly sweet, umami with a sour touch of tamarind and jeruk nipis. If you don't have kaffir lime simply use lemon or lime juice instead.

You probably love this Surabaya style Gado gado also

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Sarımsaklı Yoğurt sosu / Turkish garlic yogurt sauce. Healthy and delicious.

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 😍💛

It is no doubt that garlic is ancient medicine. Imagine if it mixes with yogurt, what will happen? We can maintain our health by consuming a bowl of garlic yogurt in our daily diet.

In the days when modern medicine was not available, people used garlic for many years to protect their health. This method, which is traditional in many regions where modern medicine still does not reach, continues to be applied. It is consumed both its green stems also the dried clove.

Garlic taken with yogurt can be consumed more easily and facilitates digestion. And here some of the benefits:

1. If you have an appetite problem, one serving of garlic yogurt a day will increase your appetite.

2. It provides a great benefit to the problem of high blood pressure.

3. It contributes to the rapid healing of wounds formed after surgery and for various reasons.

4. It has been used successfully for many years in the treatment of dysentery and typhoid diseases.

5. When used for vascular occlusion, surprisingly; gives positive results in a short time.

6. 'Oleum Allincine' garlic oil was discovered by scientists J. Cavallit and J.

7. It is against cancer and arteriosclerosis, which is the most frightening disease in the world.

8. In Sweden, one of the European countries, children eat garlic before going to school; this protects them against polio.

9. By making an antibiotic effect, it strengthens the immune system of our body. It is very effective against viruses and bacteria.

10. It is a very effective fighter against epidemics, cold sores, parasites, and intestinal worms.

11. It dries out inflammation in the body and increases sexual power.

12. Makes the sound beautiful, prevents constipation.

13. Helps you stay young, stops hair loss, delays hair graying.

14. It optimizes the cholesterol level in the blood. Studies have shown that the cholesterol level in the blood decreases in a short time after using garlic.

15. Regularly consuming garlic, due to its blood-thinning properties; The risk of heart attack and vascular occlusion is considerably lower.

16. Flies and mosquitoes cannot harm those who regularly consume garlic.

17.Scientific research has proven that garlic reduces blood sugar levels.

18. It removes the phlegm accumulated in your lungs, it provides a great benefit to bronchitis.

19. It allows the gases in the stomach and intestines to be expelled easily.

20. In order to get all these benefits, we need to consume 2 cloves of garlic a day.

So, today I will share with you how to make this amazing garlic yogurt sauce or sarımsaklı yoğurt in Turkish.

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Indonesian National Food Recipe - GADO GADO

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First of all, I'd like to thank you for visiting my blog. Hope you can come back, again and again, to check up on any Indonesian or Turkish food or something sweet 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.

Selam......
Merhaba from Türkiye everybody 👋 


Indonesian cuisine is one of the most vibrant and colorful cuisines in the world, full of intense flavor. It is diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 18,000 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia their home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. 

The diversity in Indonesia has led to a rich culinary heritage. From the famous rendang to Indonesian salad gado-gado, every Indonesian food is really worth to try.
Just like what I am going to share today- as my promise before from the previous post, that I will post Gado gado Salad in a different post. 
So here it is..... 😃

Gado gado is one of popular Indonesian dishes. Its on the list of Indonesian national dish among with others.
It's a dish consist of a mix of pre-boiled vegetable and fried tofu (or sometimes with tempeh) and dressing with creamy umami peanut sauce then served with kerupuk (shrimp cracker or other type of cracker). Lontong or rice cake also serves as a complement. Adding simple chili sambal is most people's choice to enjoy this delicious and healthy gado gado.

You may love this Indonesian mix salad with peanut sauce; Gado Gado Betawi also

 

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Sesame Chicken Rice Bowl Recipe

Selam everybody..Merhaba from Turkey.

Asian style dish is always my prefer. Just like this restaurant style dish-Sesame chicken. 
Today I am going to share sesame chicken rice bowl. The dish seems look alike general tso's chicken, but it is different actually in taste where this sesame chicken has more on sweet and light sour rather than spicy.

For the vegetable side dish I made simple shredded carrot and napa cabbage dressing with my simple version of thousand island dressing. It's just perfect for the sesame chicken.

This take away style dish amazingly easy and relatively quick to make So if you are asian food's fan as well I am sure you are going to love this. (^,^)

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Tavuk Şiş Kebap / Turkish Style Chicken Sish Kebabs

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 😍💛 . 

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

In Turkey you will find ssooo many.... I mean MANY! kind of kebab varieties. The list would be very long if I mention one by one. But what I will share today is one kind from those many.

PIN IT FOR MAKE IT LATER

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It's Tavuk Şiş Kebabı. Tavuk means Chicken in Turkish language, Şiş Kebabı is skewer kebab/ kabob.
The spice using for this sish kebab is commonly use for any kind sish kebab that usually sold at kebab lokanta (restorant) here.

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Tavuk Kebabı / (Adana kebab inspired) Best Chicken sish Kebab recipe

Selam everybody.... Merhaba from Turkey....

Kebap  (in Arabic: کباب) means meat that cooked directly on fire (charcoal or wood-burning oven) or within a pot. (However, what we understand from today's definition kebab is that it includes tomato and pepper). 

In Sumerian language, the word kebab is derived from ''kabuba'' word meaning roasting. According to the some of the sources, kebab is a general definition for the Arabic-origin meat dishes. From these explanations, it's told that kebab comes to Anatolia from peasants who immigrated to Adana from Arabic countries to cultivate.

According to the comments of the experts, people's waiting for the meat to be cooked around the fire when fire was found and used to cook meat, i.e. when the kebab was being cooked for the first time formed a basis for table culture.

Even mostly kebab cook over grill, there are also some stew kebab just like tas kebab or meat kebab with stew. 

In Turkey there are many.... I mean MANY! kind of kebab varieties. The list would be very long if I mention by one by one. But what I will share today is one kind from those many I said.

It's Chicken sish kebab. This delicious chicken kebab was inspired by famed Adana kebab. But I made it from chicken instead of lamb/ beef. But be sure this would be your new favorite list.

It's summer knocking the door..... and this yummy chicken kebab is a great meal to celebrate it. Take it for out door barbecue picnic with your family and friends. Or just prepare it ahead for special weekend dinner/ lunch!

So here you go if you wanna experience the real taste of kebab.

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Peynirli Pide / #Turkish Pide bread with cheese topping Serve with Çoban salata

Resep dalam bhs Indonesia ada di bagian bawah







Selam Everybody..... Merhaba from Turkey...

Same as bread, pide is a staple dish in Turkey. People eat pide anytime, anywhere.  Pide is a Turkish pizza look a like-with Turkish flair. It has a chewy texture rather than 'bread-y'.

With typical distinctive charcoal aroma from traditional stone oven pide easily can be found in every corner in Turkey. The topping and filling can be vary in each regions.

If you are my regular reader you should already know very well that I made and post many pide recipes. Because as I mentioned earlier this famed Turkish dish is a staple and daily meal here. I like pide especially with meat topping. I made pide at least once in week for our dinner or lunch.

Generally we eat pide with simple salad like mix of lettuce, tomatoes, green onion, olive or other vegetables, with simply olive oil, salt and lemon dressing. Or sometime with Ezme (similar to meze). Also to complete the whole dish we serve Ayran for the drink.

You can find pide salonu/ pide restorant with stone oven like this in every corner in Turkey

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Spicy cucumber side dish Oi-muchim 오이무침

Selam everybody....Merhaba from Turkey...

If somebody ask me, which one do I prefer, Korean Drama or Korean food? spontaneously my answer would be korean food...

yeeaahh...I know...sorry for Korean drama's lover over there... And don't ask me further question: WHY?  my answer will break your heart ^,^

I like Korean food in moderate way, I like it cause some (some-not all) Korean food are acceptable by my asian tongue. Kimchi is my favorite one. I make kimchi once or twice in a year when I saw napa cabbage at local farmer market--even some friends of mine ordered Kimchi from me, they like my homemade Kimchi ^,^. Thank you girls!

And my today's post is another simple, healthy yet scrumptious side dish. You can make it maybe in 5 minutes only with all ingredients ready in your pantry ^,^

It call Oi-muchim or spicy cucumber.

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Tahu Acar (Tofu Salad) / Indonesian tofu salad

Selam everybody... Merhaba from Turkey...

I am so joyful and grateful because Ramadhan will soon start in these few days.... 

Ramadhan is the 9th month in Islamic calendar. The most important and sacred month to all Muslims and a month when we must "fast" during the hours of daylight which is part of our 5 pillars of Islam. The Qur'an was first revealed to the Prophet Muhammad during this month. The actual night that the Qur'an was revealed is a night known as Lailut ul-Qadr ('The Night of Power').

Ramadhan is so important for me and family. And since this 2015 Ramadhan month is on summer time, we must prepare our self so well due to in summer time we will "fast" about 16 hours during daylight. So healthiness and good stamina are become our priority....

Beside keeping our health... preparing Ramadhan menu is also preoccupation for me and for mostly Muslim moms .... We usually already have at least 30 kind of meals, 30 kinds of dessert and 30 kind of beverages for whole ramadhan month in our mind or written on sticky paper on fridge's door :)

Well... maybe next time I will share my Ramadhan menu also here... :)

And maybe my today post also can be an idea for your Ramadhan menu .... :)

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Cacık (Turkish style yogurt cucumber salad)

Cacık (read: Jajeek) is a dish made of seasoned yogurt mix with some vegetable such as cucumber, mint leaf or dill, olive oil, and garlic. Other variant people use purslane  (turk: semizotu). Some recipe use thick yogurt without dilute it and serve as meze (appetizer or side dish).
But mostly in my family I make it from dilute yogurt and we eat it as cold soup. It's just so refreshing and yet healthy in this summer time.

To make it is so easy and almost no effort and quick! All you have to do is just preparing all your ingredients near you then you go....

So here I share my daily recipe how to make this healthy dish.

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Çiğer Kebabı (Turkish Liver Kebab) With Onion salad

I don't know about you, but we like eating offal once in a while. Offal, especially tongue have differently delicious taste and texture. And when you cook them right you will get best meal of it  (^,^)

In Turkish cuisines there some dish using offal as main ingredients and become favorite mostly as street food like Kokoreç, çiğer tava or this çiğer Kebabı. Or you can try Iskembe (tripe) soup recipe here.

And my today post is Çiğer Kebabı (Liver Kebab). Çiğer Kebabı widely known here comes from Diyarbakır area in east Turkey. Once I ate this Çiğer Kebabı in Bursa at one street vendor around Bursa Grand bazaar (Kapalı Çarsı). 

For you who want to try this Çiğer Kebabı at home, here I write my recipe which given by the seller --I always ask "shamelessly" to every food seller I met ... 😤 hehehehehe. 
And maybe because I am a foreigner here, mostly they don't mind at all to tell their ingredients-- It's beyond my knowledge if they somewhat hide one or two their secret ingredients-- But at least what I make at home has same taste as they do (^,^)

Ingredients:

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Kısır (Turkish style bulgur salad)

My today post is Kısır... one traditional Turkish side dish. It makes from fine wheat bulgur as main ingredients, soak in hot water then mix with tomato paste and vegetables . Served cold, and often serve as salad also. The vegetables adding in it can be vary according to your taste and availability in your frigged.

I remember this is my first Turkish food I can eat before I can adapted my taste to other Turkish food. I like this dish because it so fresh, with slightly sour taste form lemon juice and sumac easily acceptable by my Asian tongue. And I like vegetables mixed in it too...

This is my other recipe's version of Kısır. But if you make it more traditionally you can see  my previous post here. 

Serve about 2 or 3 portion.

• 1 cup fine bulgur
• 1 cup hot boiling water.
• half yellow onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste ( I use homemade one)
• 1/2 tsp cumin powder
• 1 tsp sumac
• 1 tsp smoke paprika powder or sweet cayenne pepper (optional)
• salt to taste
• fresh lemon juice to taste.

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Kimchi / 김치

Kimchi (hangul: 김치 Korean pronunciation: [kimtɕʰi]; English pronunciation: /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. In traditional preparation kimchi is often allowed to ferment underground in jars for months. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient.

The earliest references to pickled vegetables in East Asia are found in the Chinese Xin Nan Shan 信南山 poem of theShi Jing (詩經), which uses the character 菹 or 葅 (Korean "jeo", modern Mandarin Chinese "ju1"). The term ji was used until the pre-modern terms chimchae (hanja: 沉菜, lit. soaked vegetables), dimchae, and timchae were adopted in the period of the Three Kingdoms of Korea The word then was modified into jimchi, and is currently kimchi.

Early kimchi was made of cabbage and beef stock only. Red chili, a New World vegetable not found in Korea beforeEuropean contact with the Americas, was introduced to Korea from Japan after the Japanese invasions (1592–1598) and became a staple ingredient in kimchi, although its use was not documented until the 18th century. Red chili pepper flakes are now used as the main ingredient for spice and source of heat for many varieties of kimchi. In the twelfth century other spices, creating flavors such as sweet and sour, and colors, such as white and orange, were added.

Kimchi is Korea's national dish. During South Korea's involvement in the Vietnam War its government requested American help to ensure that South Korean troops, reportedly "desperate" for the food, could obtain it in the field; South Korean president Park Chung-hee told U.S. President Lyndon B. Johnson that kimchi was "vitally important to the morale of Korean troops".It was also sent to space on board Soyuz TMA-12 with Yi So-Yeon after a multi-million dollar research effort to kill the bacteria and lessen the odor without affecting taste.

Source: Wikipedia
For more information about Kimchi you can visit here.

For my Kimchi post today İ copy from Maangchi.com (Cooking Korean Food) with minor adjustment.

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Lamb/ mutton Fried Rice / Nasi goreng kambing

Nasi Goreng or fried rice is one of Indonesian national food with rice as main ingredients, stir- fried in margarine/ butter or cooking oil generally cooked with Kecap manis (Indonesian sweet soy sauce), shrimp paste, sambal (chilly), shallots, garlic, egg or other variety spices and ingredients. 

In 2011, an Internet poll conducted by CNN International and attended by 35,000 people put fried rice (nasi goreng) on the second rank in the list of '50 most delicious food in the world 'after rendang.

Fried rice spread to Southeast Asia brought by Chinese immigrants who settled there and created a local typical fried rice which is based on the difference in the spices and stir-fry way. Fried rice actually comes from several properties in the Chinese culture, which did not like the taste of cold food and also remove the leftovers a few days earlier. Hence, the cold rice and then fried to be served back.

There are different kinds of fried rice recipe but the main element is rice, cooking oil, soy sauce. In addition, many other extras that may be included, ranging from vegetables, meat, until the chili, sauces, crackers and fried eggs. Fried rice in Indonesia and in other countries can have its own variations depending on the region of origin and seasonings or ingredients used. This variation is usually influenced by the foods commonly used by local communities.

My today's post is one of fried rice' variant, it calls Nasi goreng Kambing. This fried rice is different from common fried rice since it has distinctive aroma because use many aromatic herb to get a long with lamb/ mutton meat.

Give a try and have some more Indonesian flavor in your family dinner table ^,^

Lamb/ mutton fried rice serve with shrimp cracker and pickle

Make 4 portions

Paste spices:

• 5 cloves of garlic
• 5 shalots
• 2 red chilli
• chilli padi (optinal if you like it spicy)
• 2 pcs of cloves or pinch of powdered one
• 1/4 tsp turmeric powder (or 1 cm fresh turmeric)
• 1/4 teaspoon caraway (or 1/4 tsp caraway seed)
• 2 cardamom 
• salt to taste

*pure all ingredients above.

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Acılı Ezme (meze)

Acılı Ezme is hot spicy freshly mashed tomato with onion mix with other herb ingredients. The Hot spiced leveling can be vary according each one's taste and favor.

Although ezme look like sauce, but these dish include in salad variant usually served with other traditional Turkish foods such as kebabs, kofte (Turkish meatball), pide, lahmacun and other favorite foods

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Asinan Betawi (Indonesian Salad from Jakarta)

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 😍💛

Asinan is some kind of pickled vegetables or fruits dish, commonly found in Indonesia. The term "asin" isIndonesian word for "salty", which explain the process of preserving the ingredients through soaking it in the solution of saltwater. Asinan is quite similar to rujak, the difference is rujak usually served fresh, while asinan is preserved vegetables or fruits. There is many types and variations of asinan in Indonesia, however, the most popular ones are Asinan Betawi and Asinan Bogor.

Experience this Indonesian mix salad. Those who like a combination of sour and a bit of sweet in this dressing salad must be loving it. One of the popular food that I love so much!

Serves 2

Ingredients and how to make it:

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Red Cabbage Mix salad

Another Salad mix with Pomegranate sour sauce as dressing. Great side dish that will go along with any meal/dishes you have. 

What you need are:

- 1 cup shredded red cabbage

- 1 medium red onion, sliced half ring

- 1 medium cucumber, core, and slice lengthwise about 5 cm

- 1 medium tomato, thinly slice, crescent shape

Dressing:

- 2 tbsp pomegranate sour sauce

- 1 tbsp lemon juice

- 5~7 tbsp olive oil

- 1 tsp sugar

- salt to taste

*Mix well all dressing ingredients.

Making it:
Mix red cabbage and onion, toss with some salt and knead before rinse. Drain them well. Mix with other vegetable and salad dressing. keep in refrigerator before serving.

Served cold.

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Babagannuş

Babagannuş, another traditional Turkish meal. Babagannuş from Arab language (and where this dish came from)  Baba Ghanoush is mashed broiled eggplant mix with various seasonings.

in Turkey, where a similar meze is called patlıcan salatası (meaning "eggplant salad"). Patlıcan salatası is made with mashed eggplants while baba ghanoush is cut not mashed. The baba ghanoush can be found (with cut eggplants) in southern Turkey, especially in Antakya. Also as the name "Baba" means father in Turkish, in the regions where Arab population is large, it can be known as Abu-Gannoush

Servings 4.
Ingredients:
 4 eggplant medium size.
 4 ~ 5 leeks (only white part). Chop roughly.
 ½ bunch celery (about 15 stems),chop finely.
 Approximately 100 grams of white cheese.
 2 ~ 3 cloves garlic. Crushed and finely chopped.
 olive oil (I use ½ cup)
 Salt and pepper to taste.
 Enough cheddar cheese for topping, shaved/ grated.

How to make:
1) Broil Eggplant over the fire or roasted in the oven until the meat is completely tender. Peel the skin off and chop eggplant's meat finely.
2) Combine the eggplant with all other ingredients (except grated cheddar cheese.)Taste the flavor.
3) Put in a baking dish, sprinkle with cheddar cheese. Bake in oven at 160⁰ C to melt the cheese. Cover dish with aluminum foil so it will not burn on surface. Continue bake for about 15 minutes more.

Serve while warm with bread and other meat menu.

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Rujak Apel dan prem Serut (Indonesian apple and plum shredded salad)

One of many other traditional Indonesian food. "Rujak Serut" or shredded spicy fruit salad. Usually made from  mixture of various fruits are grated and given palm sugar and tamarind as sauce. Mostly added chili to give hot spicy taste. Really nice enjoyed while it's cold. 

But this time I try another mix fruits variation, the green apples and green plums, both have a distinctive sour taste. No less tasty and fresh than other fruits combination.

İngresients and how to make:
- 2 large green apples. roughly Shredded
- 200 gr of green plums. roughly Shredded


sugar sauce:
- 250 gr palm sugar
-  tamarind paste 2 tsp
- Pinch of salt
- Enough water.
- birdeye chillies to taste

ground birdeye chıllies and puree with salt and tamarind. Add palm sugar and small amount of water, no need too thin, just thick enough to make sauce.
Combine sauce with apples and plums that have been shredded before. Store in refrigerator before serving.

Enjoy.

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