Kumpir / Turkish style Stuffed Baked Potato

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.

When you visit Turkey (Istanbul), you will easily find this fast food, Kumpir.  

It's baked potato stuffed with any kind of filling. You can vary the stuffing according to your taste, mostly sausage, sweetcorn, olive, some pickles, and some vegetables mixed with cheese. Served hot, fresh from the oven with ketchup and mayonnaise make this food is popular and everybody's choice.

Here I give you my recipe for how to make it at home so you can experience Turkish taste in your dinner table.

Kumpir / Turkish style Stuffed Baked Potato

By: Çitra's Home Diary

Served 4.

Prepare 4 large potatoes, and wash them clean. 

Prick in some parts with a knife, wrap with aluminum foil and bake in preheated 200 deg C oven until cooked and soft. The time required can vary according to the size of the potatoes (it took me about 40 minutes)

loading...

İslim Kebabı / Kofta wrap with eggplant in tomato sauce-#Turkishfood

Another kind of Kebab in Turkish culinary. It's meatball wrapped with eggplant, roasted in gravy tomato sauce. Generally served with Pilaf or with round pide bread. Traditional Turkish dish which common serve daily in Turkish dinner table.

Ingredients
For meatball:
 ± 500 g for minced beef meatball (± 30% fat)
 1 large onion, finely grated
 2 slice stale white bread without skin, finely chopped
 1 ½ teaspoon ground pepper
 2 ~ 3 teaspoon ground cumin
 2 tsp red chilli powder
 1 ½ tsp baking soda
 2 tsp or to taste of fine salt

loading...

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

loading...

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:

loading...

Tumis Kacang Panjang (stir fried chinese long bean)

Another kind of Indonesian side dish. We usually serve it over warm steamed rice and "sambal" (ground hot chilly) company with other side dish like chicken/ meat or fried tofu/ tempe (fermented soy bean).

Ingredients:
 ± 300 g chinese long green beans, trim approximately 7 cm, washed
 ± 100 gr shrimp, discard head and tail, veined
 1 medium onion or 4 cloves small red onion, thinly sliced
 3 cloves garlic, smash and finely chopped
 1 medium tomato, thinly sliced
 2 ~ 3 long red chillies, thinly sliced
 1 bay leaves
 2 cm galangal, lightly smash.
 Sweet soy sauce 3 ~ 5 tablespoons (I use 5 tablespoon)
 Salt to taste
 enough Cooking oil for sauteing


How to cook:
Heat oil in a skillet, saute garlic and onion until fragrant and transparent, put tomatoes, chilly sliced, bay leaves and galangal, saute for few minutes. Mix in shrimp, stir-fry until shrimp change color, then put in long beans, soy sauce and salt. Pour enough water (about 1 glass) and cook until fresh long bean turn a bit soft and the water dried. 
I like my long bean stir-fry slightly crunchy.


Serve warm as a side dish with rice.

loading...

Cooking OKRA

I like vegetable, any kind of vegetables. Mostly I eat them raw and as salad.

 Talking about favorite vegetable, Okra is in season now days. We can find them everywhere in cheap price. 

If you like this Okra too just follow my tips: find fresh okra with firm (not soft) pod, it's good one. 

Then try my okra recipe for good menu on your dinner table (^,^).

Ingredients:
 ± 300 g okra pods
 ± 100 g beef, sliced ​​lengthwise (can be skipped if you want vegetarian version)
 1 medium onion, finely chopped
 2 ~ 3 cloves garlic, smashed and finely chopped
 1 medium tomato, peeled and finely chopped
 1 teaspoon ground red pepper / chilli powder
 2 ~ 3 tablespoons lemon juice of ½ medium lemon
 ½ tsp sugar
 2 tsp salt or to taste
 ¾~1 cup hot water (or broth)
 Enough Corn/ canola oil for sauteing

method:
1) Leave the okra whole without cut. If you cut them the mucilage will be out from them and make it slime. Wash the okra with salt water and rinse with clean water. Drain.
2) Heat enough cooking oil in a pan, saute the meat until cooked and tender. Stir in onion and garlic, saute until fragrant and transparent. Combine tomatoes and paprika powder, mix well. Mix in okra, sugar and salt, stir well.
3) Pour with ¾~1 cup water (broth) and lemon juice, stir and continue cooking over medium heat about 20 minutes or until okra is rather soft.

Serve warm.

loading...

Repeatable menu... Karnıyarık (Turkish stuffed eggplant)

One from many traditional Turkish meal. Served in almost every family dinner table and also one of repeatable menu. Eggplant with minced meat stuffing, spice with some seasoning topping with green banana pepper then wet roasted in oven.

Some variation, we can roasted them in tomato sauce gravy to get rich flavor. Serve them warm sprinkle with some parsley or coriander.

Ingredients:

• 4 pcs medium size eggplant, peeled in stripes lengthwise
• 200 gr ground meat
• 2 cloves garlic, crushed and finely chopped
• 2 onions, small cubed
• 1/2 bunch (about 25 stalks) parsley, finely chopped the leaves
• 1 big tomato, small diced 
• salt to taste
• 2 tbs olive oil 
• Enough frying oil for deep fry
• olive oil for sauteing
• about 1 cup hot water (or you can add tomato pasta in it)

For topping:

• 1 tomato, slice crescent shape 
• green banana peppers, as many as eggplants
• parsley or coriander leaves for serving

loading...

Ote-Ote / Koheci/ Weci/ Bakwan sayur / Indonesian Vegetable fritter

It's one of traditional Indonesian snack-favorite one. In some places people also eat them as side dish accompanying their main dish. Some areas have different name for it, some call it "Ote-ote" while other area call it "koheci" or "weci" or mostly people call it Bakwan sayur.
Content of mostly vegetables with flour to make thickened, some area put shrimp in it. But generally it's fried vegetables. Serve it warm is always better way to enjoy it, with sambal petis (dark shrimp paste sauce) and birdeye chilly

Ingredients:
• 1 cup fresh shrimp, discard tail and head
• 1 cup bean sprouts
• 1 cup julienn cut cabbage
• 1 cup roughly shaved carrot / cut into matchsticks
• 1 cup celery leaves chopped
• 1 ½ cup flour
• 1 small egg, beaten 
• Enough water 
• Enough Cooking oil for frying


Puree/ ground these spices:
• ½ medium onion (or 4 small red onions)
• 3 cloves garlic
• 1 ½ tsp peppercorn
• 1 tablespoon granulated sugar (or to taste)
• Salt and sugar to taste

How to make:
1) mashed/ puree: onion, garlic, pepper, salt and sugar. Puree also shrimp heads and tails into it.
2) In a large bowl, combine all vegetables, flour, baking powder, ground spices, shrimps and eggs. Give enough water slowly~just enough for wet the flour and all ingredients (not too watery). Stir it all until blended, sample a taste, give the broth flavoring if desired.
3) Heat oil over medium heat, fry the dough a spoonful after spoonful. Fry until pink and cooked through.


Note: if you want to have round shape like mine, heat serving soup spoon into hot oil, make sure the ladle is really hot (if not, the dough will be sticky on it). Then put the dough onto hot ladle, place shrimp on top and dip into the hot oil until the dough is separated by it self from the ladle.

Serve warm with chili sauce or birdeye chillies.

loading...

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

loading...

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)

loading...

Kroket Kentang ayam ( Potato Chicken Croquettes)

Resep dalam bhs İndonesia ada dibagian bawah

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

This is one of my favorite Indonesian Snack. I remember I always have it during my afternoon tea at office, sometime with other traditional Indonesian snack like "lemper ayam" (spicy Chicken shredded between sticky glutinous rice)  and "bitterballen", and other traditional Indonesian snack.

Ingredients and How to make:

• 4 large potatoes or 5 medium sizes. Steamed and peeled, mash while it's hot
• 2 tablespoons milk powder 
• 2 medium-size carrots. Cut into very small cubes. 
• 1 piece (about 200 gr) of chicken breast, boiled and cut into small cubes or shredded 
• ± 10 stalks celery, chose leaves only. finely chopped. 
• ¾ cup whole milk 
• 4 tablespoons flour. 
• 3 cloves garlic, crushed and finely chopped. 
• 4 red shallots, finely sliced (or 1 medium onion)
• Salt, ground nutmeg, pepper powder and sugar to taste. 
• 1 tablespoon butter for sauteing. 

Other Ingredients:

loading...

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

loading...

Lumpia sayuran dengan saus celupannya (vegetable springroll a la Indonesia with the dipping sauce)

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Indonesia and the Philippines. The term lumpiaderives from Hokkien lunpia (traditional Chinese: 潤餅; pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for "popiah". The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.

In the Netherlands and Flanders, it is spelled loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch. A variant is the Vietnamese lumpia, wrapped in a thinner piece of pastry, in a size close to a spring roll though, the wrapping closes the ends off completely, which is typical for lumpia.

From Wikipedia.

In my homeland, famous Lumpia mostly from Semarang (it's one city in central Java), so we call it Lumpia Semarang. Originally we stuffed it with young bamboo shoot (we call it "bung")  together with other vegetables. But since in Turkey I can not find young Bamboo shoot, I replace it with jerusalem artichoke... Nice though, using exactly same seasonings as the original Lumpia in my homeland, this Lumpia has satisfied my craving about my Indonesian food..

@(^_^)@

Ingredients:

loading...

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.

loading...

I Fu Mie (read: Ee fu mee) / crispy noodle served with stir fry mix vegetable-Indonesian food

Back when I was a single and lives in Jakarta, this menu almost became a regular dish in every dinner. Each night a lot of non-permanent stall-We call it "Warung Makan" which provides many kinds of Chinese food or seafood on the roadside. After office hours on my way home, I just park my car at the curb and got many favorite menus-without to bother cooking by myself.

But Here .... I've never met a Chinese Restaurant, not yet maybe. So to satisfy my longing for this Chinese food, there is no other way than "a little effort" to make it by myself in my small kitchen. @(^_^)@

Ingredients:
- about 500 gr fresh egg noodles
- about 200 gr boneless chicken. Cut into bite-size.
- about 200 gr shrimp.
- about 100 gr mushrooms. Chop roughly.
- about 1/2 cup green peas.
- about 200 grams of cauliflower, cut roughly.
- 1 large carrot. Cut round.
- 4 ~ 5 cloves of garlic. crushed and finely chopped.
- 1 medium onion, finely chopped.
- Salt and pepper to taste
- about 1 tablespoon oyster sauce
- Cornstarch 1/ 2 tbsp. Dilute with a little water.
- Enough Cooking oil.


How to cook:

1) Heat oil in a deep skillet. Divide noodles into 3 portions. and fry each portion in hot oil until dry and crispy. Drain from remaining oil and set aside.

2) Heat enough oil in a saucepan. Saute garlic and onions until fragrant and transparent, put in chicken and shrimp, stir-fry until chicken is cooked. Add carrots, cauliflower, mushrooms, and peas pour about 2 cups hot water/ chicken broth (enough to make gravy). Cover the pan and let all vegetables cooked.

3) Seasoning with salt, pepper, and oyster sauce. Test the taste. Pour the cornstarch solution and stir until thickened. Remove from heat.

Fry noddle in deep oil until crispy.

How to serve:

Place the noodles in the serving dish and flush with a hot vegetable mix. Serve immediately with pickled as a companion.

loading...

Pırasa Böreğı / Turkish Leek pastry And award from my sweet friend

Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar; minced meat, or vegetables. Probably invented in Anatolia in the early Ottoman period, it became a popular element of Ottoman cuisine.
A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
Börek is very popular in the cuisines of the former Ottoman Empire, including North African cuisine. The Northern Slavic cuisines, historically developed by people living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek. In Israel, börek is part of Mizrahi, Sephardic, and Palestinian traditions.

Pırasa = means Leeks. This pastry is made from leeks as filling. Combination of savory and lightly sweet taste from the leeks made into good combination for this pastry. No wonder this Pırasa Böreğı become one of favorite Börek here.

Wanna try it also in your kitchen? here things you need to prepare:

loading...

Sup Buntut Goreng (Indonesian Oxtail Soup)

Oxtail Soup, Famous and favorite of everyone in Indonesia :p  . This time I also fry the oxtail after being cooked and serve it separately from the soup (just like my favorite). Actually you can serve it right away without fry (or roasted) it. Usually served with "sambal Kecap" or sweet soy chilly and squeeze with lemon juice to give fresh flavor.

Ingredients:
-1 kg oxtail, wash and cut into pieces to taste. Bring to a boil in 2 liters of water until completely soft.
- Fresh Ginger (tip of the thumb size). Crushed.
- 3 ~ 4 pcs dried cloves.

Image via Wikipedia

- 4 ~ 5 carrots, peeled and cut into round.
- 1 large size potato, peeled and diced
- Leek, cut roughly.
- A few celery sticks. Tie them together.

Make ground spices from ingredients as follows:
- 3  garlic
- 3 small shallots
- 1x1 cm fresh ginger
- 1 tsp peppercorn
- A small piece of nutmeg.
You can use pestle and mortal or small blender to do this.
>Complement:
- Lemon juice.
- "Sambal kecap" or sweet soy sauce chilly (*see note below how to make it)


How to cook:

loading...

My Chicken macaroni Soup

Change of weather that suddenly cold last week makes me somewhat less fit and have a cold. I rarely drink or want to consume cold pills. Usually I just drink a lots, consume vitamin C and ate my favorite soup. 

And here it is my favorite soup, Chicken macaroni soup, especially when it got flu, so comfort at least for me...

Ingredients:
- 2 cup macaroni. Boil with salt until cooked. Drain and put some cooking oil in order not to stick to each other. Set aside.
- 300 boneless chicken meat.
- 1 medium-sized potato. Peel, cut into cubes.
- 2 medium-size carrots. peeled, cut into round or cube.
- 4 cloves of garlic. finely chopped.
- 1 teaspoon pepper powder (or to taste)
- Salt to taste
- leek. chopped for sprinkle when serving.

How to cook:

loading...