TURKISH FOOD RECIPE: FIRINDA KUZU KAPAMA (ROASTED LAMB AND RICE) / Nasi kambing panggang khas Turki

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.

This "kapama" dish is quite common in the Balkans, has an important place in the Trakya cuisine in Turkey, especially in Edirne and Kırklareli. 

The most important spice is the black pepper added to it while cooking, although it may seem difficult to make, it is a very simple and delicious dish. Here is the delicious closure recipe for those who love local flavors.

You may like this  Dil Söğüş / Boiled  Sliced beef (ox) tongue

What makes this kapama stand out from any other pilaf dish?

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FLUFFY VANILLA ROLL CAKE (Basic Swiss Roll Cake). Recipe with Video / Resep Bolu gulung dasar yang mudah dan enak

 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.

Roll cake, some call jelly roll or swiss roll is a type of rolled sponge cake filled with whipped cream, jam, or icing

In Indonesia, the roll cake is called  "bolu gulung", bolu means cake in Indonesian language while gulung means rolled. 

Most bakeries sell bolu gulung daily, and they are filled with buttercream, cheese, or fruit jam. It is also very common for bolu gulung to be sold by the slice, but some shops sell by both slice and roll.

Roll cake always becomes my first choice for my family tea time. 

Also, it could be a centerpiece of your big family gathering or a little tea party with friends. Everybody would love it.

Since we love roll cake so much I bake it often with various recipes and flavors. Yes, this is what I like about roll cake, we can vary the flavors and filling too so we won't get bored with flat taste cake.

You can check my previous Orange Chocolate Marble Roll Cake recipe which I love so much also it's failproof.

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Authentic Turkish Urfa Kebab. Recipe with video / Urfa Kebap (haşhaş kebap)

Hello Everybody......
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.

Urfa kebab is a type from many kebabs in Turkish cuisine, which is unique to Şanlıurfa and the surrounding provinces. The words "Kebab" and "Urfa" came together and gave birth to the name Urfa kebab. Urfa kebab (some call "haşhaş" kebab) is the name given to this plain (but delicious), less spicy kebab.

The most distinctive feature that makes Urfa kebabs different from other kebabs is the meat used. Definitely not made with beef.

It is made only with lamb meat, lamb tail fat, chili pepper flake (pul biber), and salt. No other spices are added. 

You may like this  İSKENDER KEBAB (Homemade). Recipe With Video

It said the very special Urfa kebab is made from at least one-year-old male lamb raised in the natural environment in the highlands. The meat then separated from the fat, nerves, veins, and membranes. Then the meat is rested in pieces for a day. Rested meat is minced with a two-handed sharp knife called kıymalı bıçak or mincing knife. Using a mincing knife makes your minced meat less watery.

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Thai Green Curry Paste (Gaeng Keow Wan), Authentic and made from scratch recipe with video/ Resep bumbu dasar Kari hijau ala Thailand.

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.

Curry is my regular meal. In Indonesia, we have so many kinds of curry based on the spices and herbs used also base on the protein we use. Start from seafood, poultries, eggs, beef until vegan version.

You may love Indonesian mix vegetables cooked in coconut milk (vegan curry) 

And today I will share a curry paste recipe from Indonesian neighbor country, Thailand. Indonesian food and Thailand food have many similarities. We use many varieties of spices and herbs and we love our food spicy.

Curry paste is one of my staple, anytime I want to make something it's ready anytime in my pantry. You can check many other homemade things I made here and here.

I always try to get as fresh ingredients as I can so I can get the authentic version that I am looking for. But if you can't find the fresh spice/ herb you can use the powder version.

I stir fry my curry paste to have a longer time to keep and it is just like a store-bought one. 

If you don't want to stir fry your paste, you can skip adding vegetable oil and keep the fresh (uncooked) paste in the freezer.

You may love my Speculaas (spekuloos) Spice Mix

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BUBUR AYAM / INDONESIAN CHICKEN PORRIDGE

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Oh iya.. jangan lupa untuk subscribe youtube channel saya dan aktifkan tanda bell nya untuk dapat video resep baru saya ya.

Bulan November begini hawa sudah makin dingin ya... Ditambah berangin dan hujan, jadi makin menggigit. Musim dingin memang mulai menjelang. Yang di Indonesia juga sedang musim hujan ya.

Di musim pandemi macam sekarang, stamina juga harus dobel. Jaga kesehatan sebab selain pandemi covid-19 yang belum berakhir juga akhir 2021 ini, musim seperti ini tubuh kita rentan terserang penyakit musiman seperti batuk dan influenza.

Banyak konsumsi makanan bergizi, vitamin tambahan dan jangan stres-ini yang penting.Selalu berdo'a kepada Allah wazalla memohon kesehatan dan perlindungan dari segala penyakit.

Oh iya, saya ingin bagikan satu kebiasaan saya selama setahun ini, yaitu minum air lemon hangat 1 gelas di pagi hari sebelum minum/ makan apapun. Sebelumnya saya tidak mempunyai keluhan kesehatan apa-apa sih (الحمد لله)-- tapi saya selalu konsumsi air lemon hangat ini tiap bangun tidur. Menurut beberapa sumber meminum air lemon hangat mempunyai beberapa manfaat kesehatan bagi tubuh kita, diantaranya;

• Menurunkan berat badan
• Mencegah sembelit
• Mencegah batu ginjal
• meningkatkan daya tahan tubuh

Tapi jika kamu mempunyai keluhan tubuh yang ragu untuk meminum air lemon ini, memang harus dikonsultasikan ke dokter dulu ya.

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Kıymalı Börek (Turkish Minced Meat Filling Phyllo Pastry). Recipe with video.

 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.

Most of the time, the word "börek" is accompanied in Turkish by a descriptive word referring to the shape, ingredients of the pastry, the cooking methods, or for or a specific region where it is typically prepared.

In Turkey, we know many varieties of börek depends it filling and how to make it. 

Su böreği  literally means 'water börek' is one of the most common types. Layers of dough are boiled briefly in hot water, then a mixture of feta cheese, parsley, and oil is scattered between the layers. The whole thing is brushed with butter and laid in a masonry oven (we call it taş fırını) to cook.

For example we have Gül böreği  or 'rose börek', also known as Yuvarlak böreği  or 'round or spiral börek' in English, which are rolled into small spirals.

Çiğ börek or Çibörek or 'raw börek' is a half-round shaped börek, filled with raw minced meat and fried in oil on the concave side of the sac, very popular in places with a thriving Tatar community, such as Eskişehir, Polatlı, and Konya.

You can check the recipe here.

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How to make Indonesian tender fried cassava / Singkong goreng empuk dan gurih

 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 😍💛 

We call it "singkong" or "ubi kayu" in the Indonesian language.

Cassava or another name is yuca. It is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial cultivars can be 5 to 10 centimeters (2 to 4 inches) in diameter at the top, and around 15 to 30 cm (6 to 12 in) long. A woody vascular bundle runs along the root's axis. 

The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch and contain small amounts of calcium (16 mg/100 g), phosphorus (27 mg/100 g), and vitamin C (20.6 mg/100 g).

However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein (rich in lysine), but deficient in the amino acid methionine and possibly tryptophan.

It is grown in tropical regions of the world because of its ability to withstand difficult growing conditions — in fact, it’s one of the most drought-tolerant crops.

Are important sources of food in the tropics. Worldwide, 800 million people depend on cassava as their primary food staple.

Cassava is a versatile root vegetable that is consumed in several parts of the world. It must be cooked before it is eaten.

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