SATE PADANG / PADANG STYLE SATAY

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 😍💛 

Known as sate in Indonesian (and pronounced similar to the English), Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions of Indonesia and is considered the national dish and one of Indonesia's best dishes. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago. In Indonesia, there are some restaurants that specialized in serving various kinds of satay and present it as their specialty, such as Sate Ponorogo Restaurant, Sate Blora Restaurant, and also chains of Sate Khas Senayan restaurants, previously known as Satay House Senayan. In Bandung, the West Java Governor's office is popularly called Gedung Sate (Indonesian: Satay building) to refer to the satay-like pinnacle on its roof.

Indonesia has the richest variations of satay in the world. The satay variants in Indonesia usually named after the region it originated, the meats, parts, or ingredients its uses, also might be named after the process or method of cooking.

I felt to miss posting something ... but lately, I frankly do not have any inspiration at all for writing. I am trying to write my daily activities but only ended up in my diary. Neither for cooking, no new idea that I try in my kitchen, I don't know when this moody feeling will be over, I hope it'll pass soon :)

Well ... for the start, last week I had time to cook my favorite food when I was single--Sate Padang. Just wanted to share with you all I write down the recipe, not as complicated as you might think .. just try it .

 Make about 45 skewers

Ingredients:

 400 g of beef heart or beef tongue

 400 beef liver

 400 gr tenderloin

 ½ cup vegetable oil

 3 bay leaves

 3 cm galangal, lightly crushed

 1 stalk lemongrass, lightly crushed

 3 tablespoons rice flour

 ½ tablespoons cornstarch

 Some bamboo skewers

loading...

Asem Asem Ayam (Spicy Sour Chicken gravy)

Resep dalam Bhs İndonesia ada di bagian bawah

The sour and spicy in this food really can increase my appetite, nourishing yet comforting food for me lately. Simple and quick to prepare also.

Serve: 4 servings

Ingredients:
 ½ kg chicken, cut into pieces according to taste
 Lemon juice of 1 lemon
 5 ~ 7 shallots, finely sliced
 3 ~ 5 cloves garlic, finely chopped
 ½ tsp turmeric powder
 Some bird aye chili (amount depends on your taste), cut roughly or let it whole
 ± 1 tablespoon tamarind paste
 Some stalk spring onion, cut roughly
 1 medium tomato, cut roughly
 Salt and sugar to taste
 bay leaves and 1 cm galangal, crushed


How to cook:
1) Boil chicken with enough water (about 2 cups), add lemon juice and cook until chicken  change in color. Drain chicken and discard the water. Put chicken back into pan and cook again with ± 2 lt water, bay leaves and galangal.
2) Once it boils, cook in all spices (except tomatoes spring onion). Taste the flavor. Then put in spring onion and tomato slices, cover the pan and immediately turn off the heat.


Serve hot with warm rice.



BAHASA İNDONESİA

Bahan-bahan:
 ½ kg ayam, potong sesuai selera besar/ kecilnya
 perasan jeruk limau
 5 ~ 7 bawang merah, iris tipis
 3 ~ 5 bawang putih, iris tipis
 ½ sdt bubuk kunyit
 beberapa biji cabe rawit sesuai selera banyaknya, iris kasar atau biarkan utuh
 asam jawa yang dilarutkan dng sedikit air, ambil ± 1 sdm
 daun bawang beberapa batang, potong kasar
 1 tomat ukuran sedang, potong kasar
 Garam dan gula sesuai selera
 daun salam dan laos/ lengkuas geprak

How to cook:
1) Didihkan air sekitar 2 gelas, masukkan potongan ayam, tambahkan perasan jeruk limau dan masak hingga ayam matang. Saring ayam dan buang air rebusannya. Masukkan kembali ayam ke dalam panci dan masak kembali dengan kurleb 2 lt air, daun salam, lengkuas.
2) Setelah mendidih masukkan semua bumbu iris (kecuali tomat dan daun bawang). Bumbuhi garam dan gula dan koreksi rasanya. tambahkan garam atau air asam sesuai selera. 
Lalu masukkan potongan tomat dan daun bawang, tutup pancinya dan matikan api.


Sajikan hangat.

loading...

Kastamonu Etli Ekmeğı

Selam everybody..Merhaba from Türkiye

Kastamonu is one city in Turkey where this meal originally came from. It's half round shape bread bake in traditional stone oven filled with meat. At home people also can make them by roasted the bread over wide griddle and basting the bread once it remove from oven/ griddle.

If you are food adventurer, try this traditional Turkish meal in your kitchen and experience Turkish taste with your family...

Make about 8 breads

Ingredients I (bread):
• 4 cup all-purpose flour (plus if needed)
• 3 tsp instant yeast
• 2 tsp sugar
• 2 tsp salt
• 1¾ ~ 2 cup warm water (use only 1¾ first)

loading...

Indonesian glutinous rice balls in herb caramel syrup / Wedang Ronde Karamel

This February the weather showed no signs of warming, still snowing almost every day. Temperature is still around zero sometimes even minus zero. Even worse in eastern Turkey temperature average minus 15 degrees. I saw on news, some cities in Europe even got worse condition, temperatures can reach minus 30 deg. I don't understand why the weather can deteriorate like this. I remember the first snow fell last November 2011 - that was very early according to my husband.

Anyway, I just try to enjoy any weather or conditions, because I believe God has set everything up. And this glutinous rice ball in herb caramel sauce is also one of my way to enjoy this freezing weather while waiting for the sun really warms my heart and soul... @(^_^)@

Serve 4 ~ 6
Glutinous rice ball ingredients:

 2 cup (± 200 g) glutinous rice flour
 2 tablespoons rice flour
 1 tbsp caster sugar
 ¾ cup warm water
 green and red food color

loading...

Let's play a "serious" game @(^,^)@

I found this picture shared many times in Facebook and  I found it very much fun and interesting. 

So I'd like to share here too with my Blogger and foodie friends here.

Here is the rule: 

SEE THIS PICTURE BELOW and WRITE DOWN on comment box FIRST 5 (FIVE) WORDS  you can find in that picture.

I didn't know where it's source but the 1st 4 words you see actually describe you

Let me start with my self :)

1. Spoken

2. Charismatic

3. Passionate

4. happy

5. Elegant

Well... what about you?

Hugs ^,^

loading...

Liebster Blog Award

“Liebster” is a German word that means “Dearest”, it also means ”Favorite”. So, in a way the award not only recognizes these bloggers as amazingly gifted in their own right but also as your very own personal favorites.

I received this "Liebster Blog" award from my new blog friend "Red Shallot" few days ago, but forgive my late to post it in my page and pass it right away. So thanks to "Red Shallot" for gave me such lovely award.

Please do Visit Red Shallot Kitchen It's content with nice recipes and great pictures, guaranteed to inspire you to get busy in the kitchen.

Here are the rules:
1)Thank your Liebster Blog Award presenter on your blog.
2)Link back to the blogger who presented the award to you.
3)Copy and paste the blog award on your blog.
4)Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed. (Some say just 3 or more blogs of less than 200 followers each)
5)Let them know they have been chosen by leaving a comment at their blog.


And now I must pass this lovely award to my other 5 favorite up and coming blogs ( I wish I could pass more than 5 ...).
They have so far filled my days with support, inspiration, enjoyment and and the love for food. Congratulations to my blogger friends :

1) Kiri at Healthy Foodie Travels

2) Ridwan at Ridwan's Kitchen/ Asian Spices Mix

3) Ping at Ping's Pickings

4) Lena at Frozen Wings

5) Junia at Mis Pensamientos


Happy blogging. Hugs..! @(^,^)@

loading...

Three tone Yogurt "Cheese" Chocolate mousse (Labneh Chocolate mousse)

Anyone does not like chocolate? well .. it seems no one who does not like chocolate ya .. especially my husband .. Whatever dessert he requests there must be Chocolate things in it .. so you'll see a lot of chocolate recipes on my page... do search more.. ^,^
While I do not really like to eat plain yogurt .. I always mix my yogurt with something, such as fruit jam, syrup or chocolate... ^,^

And for the dessert menu this weekend, I made something simple but "very chocolate"... 

And let me tell you ... this is super Yummy!

Serve: 4

Ingredients:
 Dark chocolate, semisweet chocolate and white chocolate each 100 gr. And more for garnish
Note: you can mix white chocolate and dark chocolate for semisweet chocolate with ratio 70:30 gr (white:dark)
 1 ½ cup strained yogurt (you need to drain yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before)
Note: From 4 cup yogurt you will get about 1 ½ ~ 2 cup strained one (depend on how thick your yogurt)

Strained yogurt

loading...

Gulai Ikan Asam Pedas / Indonesian Spicy Sour Fish Curry

During my pregnancy, until this week 16th, my appetite has not returned to normal yet. My weight dropped to 2 pounds at last check. Nausea is also occasionally appear suddenly, especially when I'm cold.

I can not eat any Turkish food (or other food) as usual--even just only I remember it, I could be wamble! something which very strange and unreasonable by my husband .. But what can I say .. my body and feelings can not lie.

I just can eat my own (Indonesian) foods even though not all Indonesian meals I want to eat. Especially sour and fresh things are all I want ... plus February is still frozen (winter this year is colder winter than previous years).
So I made ​​this spicy-sour fish curry to appetite myself in this cold February. If you want to try it also, you could check my recipe below.

Ingredients:

• 2 medium-size mackerel (or cod or salmon or pompano), cleaned and cut according to taste. Give a squeeze of lemon juice to prevent fishy smell
• 2 bay leaves
• 2 ~ 3 cm galangal, lightly crushed
• 1 medium green or red tomato, sliced ​​crescent shape
• 1 tablespoon tamarind paste (or you can soak dried  tamarind with little hot water)
• A little cooking oil for sauteing

Mash/ blend the ingredients:
• 5 ~ 6 shallots
• 5 ~ 6 garlic
• Few bird eye chilli to taste (if you do not want to be too spicy, you can just slice them)
• 2 ~ 3 long red cayenne pepper / red paprika pepper
• 2 cm fresh ginger
• 1 cm turmeric (1 tsp turmeric powder)

How to cook:

Heat enough oil in a pan, saute mashed spices, galangal, and bay leaf. Saute until fragrant, pour hot water (± 1 ½ liters), add tamarind paste, salt, and sugar, taste it. Put in fish, cover the pan, cook over medium heat for several minutes until fish is cooked (± 15 minutes). Last put in tomato slices a few minutes before being removed from heat.

Serve warm with white rice.

loading...

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)

loading...

Hot Chocolate (Our fave beverage during winter)

This January I think the peak of winter, the snow seemed never stopped since beginning of new year's eve. Just few days to stopped, then continue snowing again for another nights. I am almost reluctant to leave my house because it was so freezing outside. I was born and raised in tropical country where the coldest weather ever there is only about 16degC, and that's even if we go to higher place.

almost never stop snowing

I almost did not leave my house during this January without any emergency purposes or very important thing to do, plus my current condition, I would immediately nausea and vomiting when I were in cold.

One alley corner near my home

Anyway, in freezing weather like this we always make something that can warm our self. Beside Turkish tea which has already become a habit in our house, this hot chocolate is also always my huby's request and other family member if they visited our home.

serve 2
Ingredients and how to prepare:
 2 cups of milk
 2 ½ dessert spoons Dutch process cocoa powder
 4 ~ 5 (or to taste) dessert spoons granulated sugar
 ± 80 g dark (or semisweet) cooking chocolate
 Whipped cream (optional) and chocolate saved for garnish

In a small saucepan, stir together milk, sugar and cocoa powder, heated over very low heat and stirring gently bring to simmer and foamy. Mix in the cooking chocolate and continue stirring gently until the chocolate is melted and dissolved.

Serve hot with whipped cream and a sprinkle with chocolate as a garnish.

loading...

Ikan Bakar sambal Dabu-Dabu (Grilled fish with "Dabu-Dabu" sambal)

Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is sometimes a substitute for fresh chilis. It can be extremely spicy for the uninitiated. In Indonesia it self, we have many kind verieties of Sambal. One of it is "sambal Dabu-Dabu".

Sambal dabu-dabu It comes close to the Mexican salsa sauce, origin from Manado (east Indonesia). It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, basil, vegetable oil, salt.
Today I made grilled fish served with sambal dabu-dabu, famous dish not only in Manado but also become favorite everybody across Indonesia. If you are fish lover, you should try this also and experience Indonesian flavor in you family dinner table once in a while.

Ingredients and how to prepare:

loading...

Drink Milk !! Good for you.

Women who do not drink milk regularly during pregnancy is likely to have babies with low birth weight or allergies and impaired growth in womb, according to expert opinion. A team of researchers compared babies birth weight of mothers who regularly drank milk at least one cup a day during pregnant with mothers who are less or not drink milk regularly. It turned out that infants of mothers milk drinkers have a better weight.

From total 300 women in research, published in Canadian Medical Association Journal, they are non-smokers and have healthy lifestyle during pregnancy. A quarter of those mothers are reported routinely  not to drink milk every day.

 

A team of experts headed by Kristine Koski, director of the School of Dietetics and Human Nutrition, McGill University in Montreal, Canada, said that the study is important because increasing numbers of women who do not consume milk during pregnancy will have a lower fat intake, weight gain limited and allergic disorders, because the habit of drinking milk during pregnancy is to prevent lactose intolerance.


The mothers and health professionals need to know that milk dietary may restrict essential nutrients and negatively affect fetal development.


Mothers who were studied are those with aged 19 to 45 years and who perform prenatal in three hospitals in Calgary between May 1997 and June 1999. Among them 72 women who did not regularly consume at least one glass of milk per day.


One cup of milk a day containing 2.5 micrograms of vitamin D, this number is highly significant value of 5 micrograms of vitamin D are recommended each day.Vitamin D is essential for growth and bone strength. Calcium from the mother is needed by the fetus which is channeled through the umbilicus.


Previous research conducted by experts from the University of Southampton explains that children who come from mothers who are deficient in vitamin D during pregnancy have lower bone growth compared with normal bone mass, it can cause the risk of fractures due to osteoporosis later in life.


Nevertheless the nutrients contained in milk can be replaced with other foods or supplements.


Dietary advice for pregnant women should be done every day at least consume one serving of milk, cheese and yogurt.

Source: kalbefarma.com


For this winter, I think it will be nice to make hot chocolate milk like this recipe

loading...

Cap Cay (Indonesian style mix vegetable saute)

I am not a vegetarian, but most of my favorite and dish choice is vegetables, all kinds of vegetables. Vegetables have many benefits and most of the vitamins which our body needs. So if you do not like eating vegetables, start to think twice and try changing tastes and your mindset about these rich sources of vitamins and minerals.

It should be noted also, to gain maximum benefit from vegetable, cooking methods is also noteworthy. Several types of vegetables will actually lose their vitamins and minerals contained if cooked too much (too long). If your vegetables need to be cooked , try to cook it only as needed, not too long. I am even prefer eating some kind of  raw vegetables as a salad. 

This time I made Cap cay or Mix vegetable saute with Indonesian style. You can vary vegetables you want (add fresh green pea will do) to make this dish as well as other additional ingredient like shrimp or squid.

Serve: 4 ~ 6 servings

loading...

I've been gone for a while (with a happy reason) and here I am again

Hi everybody..... I know.. I know.. I've been 'disappear' for few weeks
Since early December 2011 I feel there was change in me. I became very very lazy (yes I am talking very bad  laziness .. hahaha). I did not want to do anything... start from cleaning my house, cooking, I didn't touch my craft at all, I'm even lazy to eat  and do simple things or just touch my computer / internet. I began to leery that I'm pregnant when I didn't get my period in time and start had bad nausea ...just exhausting and frustrating days for me.
Well! I'm pregnant!

During the first week of my pregnancy --This my funny story and I couldn't understand why--I could not cook anything right! Once or twice I baked cakes and everything ends up in the trash because sodden or shrink or burn! Even easy-cook dishes which usually I make everyday--sometimes too salty, or burning or taste weird ... hahahhaa ... Anyone know why is that?

little miracle inside me, 14 weeks

Frankly speaking, this is very first experience for me. Thrilling, full of surprising, delightful and little worried at same time .. so I'm trying to open minded for any information and advice from everybody, family, close friends, even from strangers I met on the bus!

well, I am so excited till I don't know what to write anymore because too many things I want to share to the world .. I am too happy @(^,^)@

These couples days I feel a little better than  previous weeks. I can do my normal activities since bad nausea slightly reduce. Only sometimes suddenly  I felt sick and nausea every time I see my husband.. hahaha...

I hope I can cook "normal" again and share it to you again.. miss that too though... :)

Xoxo

loading...

Mie Ayam Jamur (Chicken Mushrooms noodle)

One popular food in Indonesia. Everyone like it, from eastern to western Indonesia with variety of herbs and additional options like dumplings and meatballs. Everyone has their own favorite. Usually we rarely make this at home because we can get it easily from "bakmi seller" with their mobile stall in our alley or we just go to their food stalls near the corner everywhere in Indonesia.

Since I live in Turkey where I can not find them everywhere, so the only way I can do is making it by my self, a little bit effort but satisfy my craving of homeland cuisine.

Served 6 ~ 8
ingredients:
  egg noodles
 pok coy or mustard leaves or kale 
 Green onion, roughly chopped
 sweet soy sauce
 "sambal" or Chili sauce
 sesame oil or olive oil
 dumplings and beef / chicken meatballs (optional)

loading...

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...

Spicy chicken Nugget

It's always being my favorite since I was a kid. It get along perfectly with mayonnaise salad as lunch menu served with hot steamed rice and spicy chilli sauce. But you also can make it as snack also during TV time with family, cut them into small chunk and dip into ketchup, your family will love it !

@(^,^)@

Ingredient A:

 1 boneless & skinless chicken breast (± 300 g), finely minced
 a little chicken fat, finely minced
 1 egg
 3 cloves garlic, crushed and finely chopped
 2 ½ teaspoon spicy chili powder
 1 ½ tsp pepper powder
 1 ½ tsp caster sugar
 2 ~ 3 teaspoons salt or to taste
 1 tbsp soy sauce
 1 tbsp sesame oil
 2 tablespoons cornstarch
Ingredients B:
 1 egg
 ¼ cup milk
 Enough all purpose flour
 Enough panko flour/ bread crumb
 Cooking oil

method:
1) Mix all ingredients A, check the taste. Prepare a loaf pan, put the dough mixture in it and steamed until cooked about 30 minutes.
2) Unmold from the pan and slice about 1 cm thick. Here I cut a triangle shape, you can cut any shape you want
3) Beat eggs and milk. Coat nuggets in flour, then dip in beaten egg and coat again with bread flour. Repeat to remaining nuggets.
4) Heat enough oil over medium heat, fry the nuggets until golden yellow in few batches.

Serve warm with salad and chilli sauce.

You can see here to make mayonnaise salad

loading...

#Simit / #Turkish bagel, making at home

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 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 😍💛

"Simitçi Geldiiiiiiii....!! Simitçi Geldiiiiiiii....!!" ... That's the simit seller who always comes every morning in my alley. Yes... he sells that popular Turkish-style bagel only in the morning which he brought fresh from the nearest public oven in my area.

People here love to enjoy them at breakfast or brunch time. You can find Simit sellers mostly in the early morning at streets or any other places in Turkey. And some breakfast cafes provide them while they are hot and fresh from the oven in the morning only. With hot tea accompany it make this "bagel" very popular as a breakfast/ brunch menu in Turkey.

And you can make them at home too for your family, it's easy and economic though.

Simit/ Turkish bagel make it at home

By: Çitra's Home Diary

Making about 10 pieces.
Ingredients:
 3 cups flour
 1 ¼ cup warm water
 active yeast 2 tsp
 2 tablespoons sugar
 2 tsp salt
 1 large egg, room temperature
 2 tablespoons vegetable oil
 Sesame seeds

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...

Labneh (strained Yogurt) Cheesecake

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

I was happy with my previous experiment using "cheese" from drained yogurt. I made a delish "cheese" souffle that now become 'most request' in my family ^,^

To make this Cheesecake, you need to drain plain thick yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before. From 1 kg yogurt I get about 860 ~ 900 gr drained yogurt 'Cheese' (it depends the thickness of yogurt you use)

If you using electric oven which has two side heat source (up and down heat source) be careful not to burn the surface-like I did here-to perform more beautiful good looking cheesecake. Recognize your oven to produce correct heat (even your oven has temperature setting). You might need to cover lightly your cheesecake with aluminium foil when you notice it's going to burn much.

But even my cheesecake surface is slightly burnt, it doesn't affect the silky and delish taste of this everybody's favorite dessert. With various jam topping, you and family can enjoy each personal taste. 

Maybe you would think that cheesecake made of yogurt has too much sourness taste in result...well...One thing I can say that each yogurt product has different quality and sourness. In Turkey we have few kind of yogurt for example; kaymaklı or kaymaksız. Kaymaklı is more creamy and less sourness than kaymaksız. And mostly turkish yogurt are very thick compare yogurt products I found in Indonesia which mostly thinner.

But again... it's back to your personal palate and taste.

loading...

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.

loading...

Indonesian Lamb or mutton Satay /Sate daging Kambing bumbu kecap

Satay (sate) originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, and the southern Philippines, and also in the Netherlands, as Indonesia is a former Dutch colony.

Satay is a very popular delicacy in Indonesia; Indonesia's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satay. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country.

Besides this lamb satay, you can see my other post, Chicken satay with peanut sauce-  here and here. You can use that peanut sauce for this recipe too.

  Ingredients A:
 ± 2 kg Lamb /mutton  (mixed with fat). Cut into bite-size
 ± ¾ tablespoon garlic powder
 ½ tablespoons onion powder (optional)
 ± 1 tablespoon coriander powder
 2 tsp salt or to taste
 3~4 tablespoons vegetable oil (I use olive oil)
 4 ~ 5 tablespoons sweet soy sauce (kecap manis)
→ Mix all ingredients and let sit at least 4 hours or overnight in the refrigerator. Then stacking /puncture on satay skewer


Ingredients B (for marinate during grilling):
 sweet soy sauce (I use ABC brand)
 Lemon juice
 Sliced of small ​​red onion
→ Mix all ingredients  B as marinate during grill/ roasting.


Ingredients C (soy sauce):
 thin slices of red onion
 Sweet soy sauce (I use kecap manis ABC)
 Juice of fresh lemon
 birdeye chili, sliced / ground chili to taste
→ Mix all ingredients for sauce.

loading...

Yogurt "Cheese" Souffle Cake

This is great and easy dessert to make. And I  I admit I was quite successful. The souffle rise so high, so beautiful once out from oven. The only thing I fail here is just taking it picture in perfect time, so it looks slightly shrunken and collapsed after 15 minutes. What can I say? I'm not photographer.... But they are perfect indeed, the silky texture and delish taste... you must try this ! ^,^ Never mind the appearance, souffle is like that after few minute out of oven, that's why they served while it's hot..

To make this yogurt "cheese" souffle, you need to drain yogurt to separate the water in cheesecloth-lined strainer for at least 24 hours before.

Make about 6 (250 ml cap) ramekins

Ingredients:
 1 cup strained thick plain yogurt.

loading...

Ezogelin Çorbası ("Ezo" the bride soup)

Winter comes early in Bursa, I can see top of Uludağ mountain already cover by snow, it's not even December yet! Hubby asked me to make something hot and freshly tasty for dinner appetizer. So after thinking and searching on my file, I decided to make this Ezogelin Çorbası. It has been quite sometime since last winter I didn't make this soup.

I don't know exactly why this soup named Ezogelin Çorbası which mean "Ezo bride" soup. But some people said this soup originally from Gaziantep where "Ezo bride" attribute to.

Consists of red lentil, rice and fine bulgur. Has a slightly sour and fresh taste of tomato make this soup really suitable in chill cold weather of early November winter...

Serving: 4 ~ 5 

Ingredients:
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed and finely chopped
• 1 medium tomato, finely grated
• 1 tablespoon of short grain rice
• 2 ~ 3 tablespoons  red lentils
• 1 tbsp fine bulgur
• ½ tablespoon dried mint
• ½ tbsp tomato paste or chili paste
• 2 teaspoon red Paprika/ sweet chilly powder
• 3 tablespoons olive oil (or 2 tbsp butter)
• Salt and pinch of sugar
• ± 5 cups hot water (broth)-if you prefer thinner soup, can add 1 cup more

loading...