Kumpir / Turkish style Stuffed Baked Potato

Merhaba From Türkiye 👋

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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)

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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

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#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

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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

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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.

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Telor Marmer (Marbled Eggs)

One of Indonesian traditional dish. 

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

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

Ingredients and how to make:

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

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

Drain and peel eggs. 

Serve as a side dish.

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

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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.

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