Chicken Wing in Szechuan Sauce.

Boring with daily Turkish food or my Indonesian "sambal" ... (^_^) I feel I want something different to eat these days... but I don't know what...Cold spring make me lazy :p (or I am really lazy..hahahhaa) I want something hot spicy, but simple to make.. You know some Indonesian food need more effort to make @(^_^)@

so... I made this simple, quick and can comfort me a bit in this cold spring in Turkey @(^_^)@

Ingredients:
- 1 kg chicken wings, clean and pin-prick with a fork.
Marinate chicken wings with :
- ½ lemon, squeeze the juice
- 2 cloves garlic, grated
- Salt to taste.
Szechuan Sauce:
- 4 garlic cloves, finely chopped.
- 1 handful of dried red chili pepper (or reduce the amount according to your taste). Chop or leave them whole.
- Ginger about 5 cm, Crushed.
- 1 handful roasted peanuts, roughly chopped (I use cashews).
- 2 tablespoon dark soy sauce.
- 1 tbsp oyster sauce.
- 2 tablespoon sherry (I replace it with balsamic vinegar because I doubt on it's "halal" matter)
- ½ cup chicken broth or hot water.
- Salt and sugar to taste
- 1 teaspoon cornstarch, dissolved in a little water.
- ½ cup cooking oil.


Method:
1) Marinate chicken wings with marinade at least 1 hour. Heat oil in deep skillet.Fry chicken wings until cooked (No need too dry). Remove and drain from remaining oil.
2) Reduce that cooking oil used for fry chicken, reserving enough for sauteing. Sauté, garlic, ginger and chili until fragrant. Put in chicken wings, dark soy sauce, oyster sauce, balsamic cider, and chicken broth. Seasoning with salt and sugar according to taste. Mix well. Mix in roasted peanuts and stir well.
3) Finally pour in the cornstarch solution, stirring until slightly thickened. Turn off the fire.
Serve warm with jasmine steamed rice and sprinkle with chopped scallions.
Enjoy.

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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

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Roti Sosis (sausage Bread)

What a great meal to start your day. And also another menu for family lunch box. Sausage bread..

Ingredients A:

• 3 tablespoons granulated sugar 
• 4 tablespoons flour 
• 2 cups warm milk 
• 1 tablespoon dried yeast 

İngredients B:

• 5 cups flour 
• 2 tsp fine salt 
• ¾ cup olive oil or vegetable oil
• 2 eggs, lightly beaten. 

Ingredients C:

• 1 egg yolk 
• 2 tablespoons whole milk 
• Sausage ± 500 g, cut round ± 1 cm thick 

Method:
1) In large bowl mix all ingredients A until well blended, cover with plastic wrap or kitchen towel and let stand until fluffy in warm place about 40 minutes.
2) Mix all ingredients B to ingredients A, knead until smooth and not sticky. At this stage it may take additional water or flour as needed. The process can use an electric mixer or manually by hand.
3) Round the dough, cover with towel or plastic wrap and rest in warm place until dough doubled (I took about 60 minutes).
4) After the dough doubled, hit and flat the dough to remove air. Divide the dough into 15 ~ 18 small balls. Cover with towel and rest again ± 15 minutes (Figure 1)

5) Take one ball and divide each ball into three equal parts (Figure 2). Twist and shape elongated form each part (figure 3), stick them at one tip (like figure 4). Take a piece of sausage and stack on the dough like figure 5 to figure 10. Tap and slightly flatten. Do it to all remaining dough. Cover with kitchen towel and let stand ± 15 minutes.
6) preheat oven to 180 ⁰ C. Beat the egg yolks with 2 tablespoons milk. Brush the surface with egg yolk, baked until golden red (about 15 ~ 20 minutes).

::Note

 Recognize your own oven's condition is recommended. Different size and condition gives 

different heat result.

Enjoy.

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Cheese Pound Cake with Lemon Glazed

Beside chocolate, I love cheese in anyway, moreover if it's combined with lemon... hmm..imagine how yummy it will be....  @(^_^)@ 

Just Like I made this time, it's cream cheese pound cake with lemon glazed.....And this evening I eat it with my warm lemon tea... wow, it's just perfect . Try one and tell me if you agree with me d(^_^)b 

Ingredients:

make 10 " bundt pan. 

For cheese pound cake: 

- 200 g cream cheese, room temperature. 

- 325 g unsalted butter, room temperature. 

- 2 ½ cup granulated sugar.

- 1 teaspoon salt. 

- 3 cups flour.

 - 1 package (5 g vanilla powder) or you can use vanilla extract.

- 6 eggs, room temperature. 

- 1 teaspoon baking powder 

- 1 teaspoon baking soda 

- Lemon Zest from 1 medium lemon. 

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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:

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Peynirli Mayalı Poğaça

Pogačice (diminutive of pogača) is a type of puff pastry. 

Pogača, Poğaça or Pogacha (Cyrillic: Πогача) is a type of pastry eaten inBosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Serbia (in Serbia, traditional in Belgrade bakeries),Montenegro, Hungary, Greece (where its called Bogatsa Μπογατσα) and Turkey (where it is called poğaça) with variations. It is calledpogatschen in Austria. Pogača is sometimes served hot as an appetizer instead of bread. Hot pogača filled with sour cream (or feta cheese in Turkey and Bulgaria) is considered a particularly delicious specialty.

If you are looking for something for your breakfast or brunch, or maybe for Kid's lunch box, you should try this one.  I guarantee It is repeatable menu for that...

Ingredients:
Ingredients A:
 3 tablespoons all purpose flour
 1 cup warm milk
 1 package (10 grams) dry yeast
 3 tablespoons granulated sugar
Ingredients B:
 3 cups all purpose flour (plus a few tablespoons if necessary)
 ½ cup plain yogurt
 1 teaspoon salt
 1 egg, lightly beaten.
 ½ cup olive oil
Ingredients C (for topping):
 1 egg yolk, beaten with 1 tbsp water and 1 tablespoon olive oil (vegetable oil).
 enough black sesame and white sesame.
Stuffing ingredient:
Enough Feta cheese.

Method: 
1) In large bowl, combine and mix all ingredients A as the starter. Cover with towel and let stand in warm place until fluffy (I need ± 30 minutes) 
2) Whisk eggs with yogurt and olive oil until blended. Add 3 cup of flour and egg mixture into ingredients A (fluffy starter) and knead until smooth and soft. If you feel the dough is too wet, add flour a spoonful after spoonful while continue to knead until smooth and not sticky at your fingers. Cover with plastic wrap or towel and let stand a warm place until dough doubles (I need time ± 50 minutes) 
3) Flat the dough for remove the air and divide into 13 ~ 15 small balls. Fill with stuffing ingredient and round shape them. Cover with towel and rest again about 30 minutes. 
4) preheat oven to 180 º C. Place dough on baking sheet coated with baking paper or grease with margarine. Smear top each ball with egg yolk mixture and sprinkle with sesame. Bake 15 ~ 20 minutes or until golden color. 

::Note

 Rocognize your own oven's condition is recommended. Different size and condition gives 

different heat result.

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My Super Crispy Fried Chicken

This one absolutely my favorite since I was a kid. But my mom can not made them so crispy like we ate at franchise restaurant. We usually eat it with hot white steam rice and hot chili sauce. 

When I marry my husband I tried to vary the ingredients and method to make my mom's crispy fried chicken become MORE crispy @(^_^)@ .. *sorry Mom, you still the best in some other traditional Indonesia food :p 

And now... Voallaaa.... hubby likes it ssoo much! We eat it with fried potato sometime or steamed white rice or mashed potato and salad as side dish.... it's ssooo Yummy!

 and now this crispy fried chicken recipe become my recipe from now on. Hubby put the "brand" CFC or CITRA FRIED CHICKEN ... hehehehehe...

Ingredients:

• 6 pieces of chicken thighs or and (mix) with wings. 
• 2~3 tsp hot chili powder or sweet chili powder (as you desire)
• 1 egg, beaten. 
• 1 cup whole milk 
• 2 ½ cups flour 
• 1 teaspoon baking soda 
• ± 2 tsp garlic powder. 
• ± 2 tsp salt or to taste plus more for marinate the chicken.
• ± 1 tsp pepper powder or to taste plus some more for marinate the chicken. 
• Cooking oil for deep fry. 

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Info Abon sapi / ayam (beef/ meat/ chicken floss)

Very popular and favorite in Indonesia and some Asian Countries. Also called meat wool or meat floss, is a dried meat product that has a light and fluffy texture (due to shredding process) similar to rough cotton. usually used as filling for various bread and pastries and side dish of "tumpeng" or traditional cone-shaped rice dish like mountain. Also this beef floss/ meat floss can be as a snack food on its own.
Beside beef and chicken, we also use fish for this floss.

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