Sambal Badjak / Sambal Bajak (Indonesian traditional chilly condiment)

"Sambal" or ground hot spicy chili  most always served in Indonesian traditional family's dinner table. In Indonesia we can make this hot  sauce from bird eye hot chili as main ingredient throughout the year (all seasons). Different from country with four seasons,this small hot chili we usually find only in summer.

 

We have many kinds of chilli sauce from various regions in Indonesia from eastern Indonesia to the western tip of Indonesia.

Since this summer in Turkey I could find bird eye chili, this time I want to make sambal Badjak ... If other Turkish women will make tomato pasta for next winter stock,I'll  make a little more my own hot and spicy chilly sauce to be stored during the winter .. d(^_^)b

You will need:
-Bird eye chilli pepper 200 gr, the more you use it, the more hot spicy you'll get.
-Big-red chilli pepper 100 gr.
-1 large tomato. If you don't like too hot, tomato can be added.
- 4 cloves of garlic.
-Belacan/ terasi (shrimp paste) to taste (I use 1 tbsp)
-Sugar and salt to taste. (I use 1/2 tbsp coconut Java sugar/ palm sugar)


ground and puree all ingredients above until smooth with food processors or a manual with mortar and pestle.

After finely ground. Heat enough cooking oil. Cook the sauce with additional:
- 3/4 cup coconut milk
- 2 pcs Bay leaf
- 1 small size galangal (optional)
- Lemongrass, bruised white part

Cook everything over a low heat until thick and boiling.

Ready to served.
Or you can store it in clean sterilized jar, keep in refrig for not more than 2 month.

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Seftali Kompostosu (Peach compote)

Resep dalam bhs İndonesia ada dibagian bawah




Selam, Merhaba from Turkey.

"Kompostosu" or "fruit soup". Like jams, tomato paste, chili paste, "kompostosu" is also mostly 'homemade' in houses at Turkey. Mostly made during summer time when a lot of fruit harvested that season ...

"Kompostosu" or in English compote Fruit stewed or cooked in syrup

Seftali is a Turkish name for peach. During this August summer (which coicendencly Ramazan month) I already made some Kompostosu from some vary fruits.. very refreshing for break the fast...

• 6 peaches. peeled and wedge lengthwise.
• 3 cups water. bring to a boil.
• 1 +1/2 cup granulated sugar, if you want more sweet could be added.
• yellow food coloring (optional). 
• 1 teaspoon citric acid or can use one tablespoon of lemon juice.

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Very easy Oven Roasted Teriyaki Chicken

I know my hubby (mostly) doesn't like Asian food, I just made this just to spoil my self for being an Asian woman with Asian tongue (read: taste) in Turkey...@(^_^)@

8 pieces chicken thighs. stab with a fork to allow all seasoning permeate.

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Tavuklu Ispanakli börek (Chicken and Spinach pastry)

Börek is one of my favorite meal in Turkey. It's kind of pastry with vary of contents. Previously I made börek with chicken mushroom filling, and this time I made it with spinach (ispanak-Turk) and chicken filling.

Ingredients:
- 1/2 recipe basic pastry dough or store bought
- 1 pound spinach. wash and cut into rough
- 300 gr chicken meat (meat chicken w / out bone). diced
- 1 medium onions. Finely chopped
- 1 clove of garlic. finely chopped
- Salt and pepper to taste
- 1 tablespoon margarine for sauteing.
- 1 egg yolk. whisk with 1 tbsp oil for brush topping.

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Mini Apple Pie (Elmalı mini turta)

Ingredient:
apple filling ingredients:
-500 gr green apple ( or 4 medium apples).cut small cube/ chopped finely
-6 table spoon sugar
-1 tea spoon cinnamon
- 50 gr raisin
- 1/2 glass of water


mix and cook at low-medium heat all ingredients above until apple get soft and thickened.


pie shell ingredients:

• 165 g Flour
• 1 egg yolk
• 40 g  sugar powder
• 70 g butter

Method:

1 mix together ingredients, stirring with a pastry knife until the flour looks grained beads. Rest for 15 minutes and lid with the plastic.
2. Roll the dough within 1 / 2 cm thick, and lied on the pie molding.
3. Put filling of apple mixture inside the "pie cup"
4. cover the top with the dough, make it like basket (in picture) brush with egg yolk
5. Oven for 15 minutes or until golden brown.

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Macharoni Schotel

Another variation from pasta family.

Ingredients:
- 250 gr macaroni pipe or coil form. Boil as instruction on packet just until 3/4 cooked. Set aside
Red Sauce:
- 1 carrot. diced or shape match
- 200 gr ground meat
- 1 medium onion. finely chopped
- 3 cloves of garlic. Finely chopped
- 1 large tomato fruit. skin peeled and finely chopped
- 1 tablespoon tomato paste. Dissolve a half cup water / broth
- Dried basil 1 / 2 tbsp.
- Sugar, salt and pepper to taste.
- 1 1 / 2 tablespoons butter for sauteing.
White Sauce:
- 1 1 / 2 cup whole milk
- Two eggs.
- 2 tablespoons bread crumbs
- Salt and pepper to taste.




- Mozzarella Cheese or cheddar (or any kind of topping cheese you like)

Direction:
Red sauce
1) Heat butter and saute the ground meat until brown. Add the garlic and onion, saute until wilted and fragrant. Add tomatoes, stirring until tomato is wilted.
2) Put carrots and cook until carrots are tender. Add dissolved tomato paste. Stir well. Seasoning with sugar, salt and pepper. Do taste test. Add dried basil leaves, stir and turn off the heat. Set aside
White sauce.
1) Beat eggs until loose, add milk, salt and pepper and bread crumbs. Stir until blended.

Pre heat oven at 160 deg C. Layered heat-resistant baking dish with butter. Arrange the macaroni, and put red sauce, pour with white sauce then sprinkle with cheese. Do the same up to three layers and all ingredients finish. Bake in oven 160 deg C until cooked (approximately 45 min)

Serve warm with chili sauce or tomato sauce

Bahasa Indonesia
Bahan-bahan:
- 250 gr macaroni pipa atau bentuk keong. Rebus hingga 3/4 matang saja. sisihkan
Saus merah:
- 1 buah wortel. potong kotak/ bentuk korek
- 200 gr daging cincang
- 1 bawang bombay medium. cincang halus
- 3 siung bawang putih. Cincang halus
- 1 buah tomat besar. kupas kulit dan cincang halus
- 1 sdm pasta tomat. Larutkan dengan 1/2 gelas air/ kaldu
- daun basil kering 1/2 sdm.
- gula, garam dan merica bubuk sesuai selera.
- 1  1/2 sdm margarine untuk menumis.
Saus putih:
- 1  1/2 gelas susu cair
- 2 butir telur.
- 2 sdm remahan roti/ panir
- garam dan merica bubuk sesuai selera.

- keju cheddar parut atau mozzarella

Cara Membuatnya:
Saus merah
1) Panaskan margarine dan tumis daging cincang. Masukkan bawang putih dan bawang bombay, tumis lagi hingga layu dan harum. Masukkan tomat, aduk hingga tomat layu.
2) masukkan wortel dan masak hingga wortel empuk. Masukkan pasta tomat yang sudah dilarutkan. Aduk rata. Bumbuhi dengan gula, garam dan merica bubuk. tes rasanya. Masukkan daun basil kering, aduk dan matikan api. Sisihkan

Saus putih.
1) Kocok telur hingga lepas, tambahkan susu cair, garam dan merica serta tepung panir. Aduk hingga rata.

Olesi pinggan tahan panas dengan mentega. Susun macaroni, beri saus merah, siram saus putih lalu taburi keju. Lakukan hal sama sampai 3 susun dan adonan habis. Panggang dalam oven 160 deg C hingga matang (kurang lebih 45 mnt)

sajikan hangat dengan saus sambal atau saus tomat

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Daging masak Jamur (Meat with mushrooms)

Meat can be substitute with chicken. Simple and quick meal to make for dinner.

Materials:
- 500 gr beef / lamb. Diced
- 300 g button mushrooms. Diced
- 4 peppers. Discard seeds and cut lengthwise
- 3 cloves of garlic. Finely chopped
- 1 large onion. roughly chopped
- 1 medium-size tomatoes. finely chopped
- 1 tablespoon soy sauce
- Salt, sugar and pepper powder to taste
- 2 tablespoons margarine for sauteing

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Yaprak Sarması / Turkish grape leaves dolma

Selam everybody..Merhaba from Turkiye.

Yaprak Sarması is another Turkish traditional food. We can serve it in special occasion like Ramazan bayram (Muslim celebration after Ramadhan). But sometime we can just make and serve it on our family dinner table.

Ingredients:
- 1  kg of grape leaves (boiled and drained)
- 200 gr ground meat
- 2  1/2 cup of rice. Wash and drained.
- 1 large onion. shredded
- 2 cloves garlic (optional). grated.
- 1 medium-size tomatoes. shredded
- 1 tablespoon tomato paste
- 1/2 tablespoon dried mint 
- 1 / 4 cup olive oil + 1/4 cup for boil with Sarma.
- 1 tsp "yenibahar" / allspice 
- Salt and pepper to taste

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