Oseng-oseng Daun Silverbeet

Oseng-oseng=tumis=stir fy.
I've always seen silverbeet in the grocery stores, but I never eat or cook them before. The leaves are big-thick dark green with white stalk. I was curious about it, but never bought it until one day, one good friend mbak Jeanne posted a picture of Silverbeet dan Udang Masak Santan (silverbeet and shrimp in coconut milk) in facebook. So I asked her about the leaves' taste and how to cook it. It seemed this leaf is just like I thought it was, reminds me of papaya leaves when it cooked.

I finally bought just a bunch, to see how it goes. I was about to cook just like mbak Jeanne did with coconut milk, but I just cooked Opor Ayam (with coconut milk too) a day before. I thought, this could be too much coconut milk in 2 days. So I decided to make something easy, stir fry, as my grandma and my mum used to make. As their old way, I also added fried white bait. Their crunchiness just make it more complete. If you are not familiar with silver beet and white bait(Teri in Indonesian, and I think other part of the world call it anchovy?), I'll post photos of them when I buy them again. Otherwise, just google it please :P

It turn up lovely, almost like papaya leaves but without the bitter taste. Even better, right? My husband ate it too! The best way to eat it is with warm white rice and Sambal Terasi. Sambal is Indonesian condiment made of chilli and it's hoottt!

The recipe I wrote bellow is a very small portion, maybe enough for one or two adult.

Oseng-oseng Daun Silverbeet

Ingredients:
1 bunch silverbeet, leave out the white stalk
1 salam leaf (Indonesian bayleaf)
1 small package of white bait, fried and drained
salt

Spices, chopped:
1 big clove garlic
3 shallot
1 big red chilli (take out the seeds if you don't want it hot)
optionally, some cabe rawit (bird's eye chilli) cut in two

Directions:
- Cut the silverbeet into chunk pieces
- Heat some oil (about 2 tablespoon) in a pan over medium heat.
- Stir in garlic, shallot and chilli until golden.
- Stir in the silverbeat.
- Add some salt
- Add a little water if necessary. Cook until done but not too tender or mushy.
- Turn off the heat off.
- Sprinkle and stir the fried white bait when it's time to eat, to keep the white bait still crunchy.
- Enjoy with white rice and sambal is the best :D

Sage and Onion Roasted Chicken

It started when we bought frozen ready to cook Sage and Onion Roast Chicken. It's just a package of frozen marinated and stuffed chicken that we bought from supermarket one day. It is easy because all we need is just put the chicken in oven for 1 hour and, voila! No preparation needed. My hubby love it, and would be happy if we buy it again. My kids ate it. And I...well, I think I just have to find the recipe by Google, ha ha ha! It's just curiosity. I thought, the name is sage & onion....could the ingredients be not more than sage and onion? :D

So, I found these two recipes. It's like a little bit habit of mine, that when I googled, I compare some of recipes I found, and pick up 2-3 recipes that I like. At the end, I might fuse 2 or 3 recipes, or feel happy enough with just one. This time I fuse 2 recipes. One recipe is from the Hairy Bikers, while the other one is from Lala's kitchen blog.

It's quite easy, only a little messy when stuffing and rubbing the chicken, but it's alright. It's simple, yet yummy. Most of all, cooking from the scratch is fresher, cheaper and heart pleasing :)


Here is my Sage and Onion Roasted Chicken

The chick, ready to roast

Ingredients:
1 medium whole chicken
1 egg yolk
1 slice of bread or 1/2 cup of bread crumbs
2 onion
1 clove garlic
2-3 tbsp dried sage or 4 fresh ones
salt
pepper
a pinch of freshly ground nutmeg
1 heap tbsp butter
lemon
olive oil


Directions:
- Boil onions in water just enough to cover them for about 5 minutes. Drain them. (I usually keep the water to boil potatoes that accompanied the chicken later).
- Smear chicken with lemon zest. Set aside.
- Heat up oven to 180 degree celcius.
- Process boiled onion, garlic, bread, egg yolk, butter, sage, nutmeg, salt, pepper and butter in blender or food processor until it looks like coarse mixture (not until it become paste-like).
- Stuff the stuffing inside the chicken and massage some of the stuffing on the chicken's skin.
- Rub a little oline oil on the skin.
- I sew up the opening part of the chicken to keep the stuffing in, but it's up to you.
- I usually put it in oven plastic bag before put into the oven, but it's up to you.
- Cook about 1 1/2-2 hours. I'm usually happy with 1 1/2 hours.
- Since I usually use oven plastic bag, I usually make few holes on the plastic. When the chicken almost done, I take the chicken out, take the plastic away (caution: Hot!), and roast again about 10 minutes to get the skin brownish.
- Serve with potatoes and vegetables, anyway you like.

Serve: 2 adults and 2 toddlers :)

Tomato Soup

I have been struggling to continue my project to find natural food colouring as in this post. I was probably focused to much in cakes, while food colouring is actually can be used in many type of food, like soups.

Last night was the second time I cooked tomato soup. I found the simplest and easiest recipe here and got idea of how to make the tomato soup looks naturally red. Unfortunately I forgot from which site was the idea came from. I will re-post again if I could find it.
Update: I found the site again! Here it is, give it a visit: homecooksrecipe.com

Wouldn't it wonderful if you can have good RED tomato soup? If we use canned tomato paste or sauce, you might will get that hot red colour. However, I want to cook as close as natural food, and canned tomato could probably has artificial food colouring, right?

So, here is the key; Beet Root. Just a slice of beet root, and everything is good. I used about the size of ice cream's scoop or maybe two tablespoon of beet.

I did used one tablespoon of tomato paste to follow the original recipe. One tablespoon did not really change the colour to red. Beet root does. You can use any tomato soup recipe and put a slice beet root to it make natural red.

By the way, I looooove this soup because it means I could continue the natural colouring project. Beet root officially a natural food colouring! I'll update the natural colouring post right now.

So, here is the recipe that I made.

Tomato Soup

Ingredients:
1kg ripe tomatoes
1 medium onion
1 small carrot
1 celery stick
2 tbsp olive oil
1 tablespoon of tomato purée
a slice of beet root
a good pinch of sugar
2 bay leaves
some ground black pepper (I use black and white pepper)
1.2 litres hot stock (I just made it from water and a piece of chicken :p)

Directions:
- Dice all of the vegetables including the onion.
- Heat up oil on the pan.
- Throw in the diced onion, carrot and celery stick. Stir until soften.
- Put in the tomato purée, stir well.
- Get the diced tomatoes in the pan, stir again.
- Season it with salt, sugar, black pepper and bay leaves.
- Let it cook for a while until the tomatoes a bit shrink.
- Pour in the stock, but save a bit to help blend the beet root in blender.
- Put the lid on and stir occasionally until they are soft and juicy.
- Take the lid off and fish out the bay leaves.
- I waited a little bit more to let the vegetables a bit cooler.
- Meanwhile, blend the beet root and a bit of stock until smooth.
- Pour in cooked tomato into blended beet root and blend altogether until smooth.
- Put it back to the pan and you can taste it and add more seasoning if necessary.

Gulai Ayam

Hi!
Few days ago my hubby said, "Could you make Gulai Ayam like the one Padang restaurants sell?".
"I could try", I said. "Okay", he said.

So, there I was browsing internet again, and let my hubby pointed out pictures of Gulai Ayam in the Google search page, "This one", he said. "Okay"

Anyway, here it is the gulai I made yesterday. It wasn't really like the one in the Padang restaurants, but it's nice to have them anyway. The kids, they didn't know there's chilli in it, like it too. After they finished the meal I told them there was chilli in it.

Oh, by the way, the milk and water in this recipe below is just approximate.

Overall, it's so good to see Indonesian warming food in this winter ^^!

Gulai Ayam

Ingredients:
1 kg chicken
about 1 cup coconut milk
about 1 cup water
1 stack lemongrass, whacked
1 turmeric leaf (I omitted it because I didn't have it)
4 kaffir lime leaves, tear a bit
salt

Spices, grind altogether:
3 hot chilli (I tossed out the seeds and used 3 chilli to be kids friendly. You can add more and include the seeds to make it hotter)
5 shallot
5 garlic
Ginger, about thumb size
Turmeric, about thumb size (I used 1 heap teaspoon of ground turmeric)
1 tbsp coriander seeds
4 candlenut
Galangal, about thumb size
1/2 tsp ground white pepper

Directions:
- Heat cooking oil in a pan with medium heat.
- Stir in the ground spices and cook until done and fragrant
- Add in lemongrass, turmeric leaf, kaffir lime leaves and chicken.
- Cook just a brief until the chicken change colour.
- Pour in water and coconut milk.
- Add salt.
- Cook until the chicken done.
- Enjoy with warm freshly cooked white rice.

Sate Kerang

Mussels Satay. Yay.
If every week your food shopping is around beef,chicken and fish (like minee), you might get bored of what you cook (like I do). So, remember there are a lot of other creatures in the sea that we can 'catch' from the fisheries! For example, mussels. At the last shopping I grabbed a bag of frozen mussels and thinking of satay. Hm.. I wish I could just buy Sate Kerang (Mussels/Cockles Satay) just like in my home country, but here, I have to cook it by myself.

Thinking about buy or cook our food. It is probably more practice and easier when I was in my home country where I could just buy any food I like. But living here makes me more experience in cooking and baking. I am forced to! Of course, because not much people selling Indonesian food here. Not much at all. Not to mention not so many various Halal food here. Sometimes there are times when we feel that we are forced to do something, and feel a bit down about it, but we finally know that it is good for us.

Back to topic. Ehm.

Usually my hubby won't let me buy mussels, because he said that this creature able to live even in polluted water. He doesn't want us to be contaminated by any poisonous pollution. However, I successfully persuade him by saying, "We're in New Zealand now, don't you think the sea is much cleaner?". He agreed right away :p

I got this recipe, and I don't do much change to it, except the type of clam(the original recipe used cockle) and the amount of chilli, because my toddler would eat too. My family enjoyed them, Alhamdulillah. My husband just requested me to make Sambal Kacang(peanuts sambal/sauce) next time I make it again. Noted! So, I probably going to make it again next week, and I will update this post with Sambal Kacang.
By the way, I know I'm still not good in photograph, especially for night shooting. It's also look too plain. Maybe I should prepare the photo scene first before cooking. Although sometimes it's hard to do it when all your family member trying to grab the food as fast as they can. Oh well, I'll try again next week, InsyaAllah.

Anyway, here is the recipe.

Sate Kerang (Mussels Satay)

Ingredients:
500 gr mussels
1 tbsp gula jawa (Javanese palm sugar)
1 1/2 tsp salt
1 tbsp sweet soya sauce
100 ml water
3 tbsp oil
2 cm galangal, smacked
2 cm ginger, thwack with knife's back(or anything you got)
2 stalk lemongrass, thwack!
4 indonesian bay leaves, or you can use any bay leaves
4 kaffir lime leaves, tear a bit
skewers

Spices, grind altogether:
4 cloves shallot
2 cloves garlic
1/2 tsp coriander
4 red chilies, I use only one for toddler friendly sake

Directions:
- Heat the wok or pan and pour the oil
- Stir ground spices, lemongrass, lime leaves, salam leaves and ginger until fragrant.
- Add gula jawa, soy sauce and salt, stir well.
- Add the mussles and pour the water, bring to boil until cooked.
- Thread the mussels to the skewer, grill
- Enjoy

Sate Ayam

Sate Ayam or Chicken Satay. It's like, everybody's favourite. There are a lot of satay or sate in Indonesia, but this sate is Sate Ayam Madura, is one of the most famous satay in Indonesia.

Back in my home town (am I talking about my home town too much? Sorry), 'tukang' Sate Ayam (Chicken Satay's seller) could easily found around almost any residence area. Some tukang sate usually open on the side of the road or street from dawn to very late of night. Some other tukang sate pushing their cart passing houses while yells out, "Teeee, sateeeeeee!!". If you're bored with your home cooking, just call out the tukang sate and your tummy will be happy. Aww, I love road side food stalls :)
But... now we are in Auckland. There's no way there will be any food seller pushing their carts around your neighbourhood. Ever. Absolutely no Sate. Maybe there are some restaurant that sells Sate. But, it might be expensive and might not have the same taste as we used to bought in home town(again).

Browsing around the recipes, I found this recipe. Hmm, might be not so hard, so I gave it a shot. First of all, the chicken. You can use the breast fillets. But, in my opinion, chicken breast is not so juicy, you know? I decided to use boneless thighs instead. They are more juicy than the breasts. I tossed away some of their fats. Too much bulky chicken's fat scares me sometimes. Thighs have a lot of fat.

I grilled the sate on a pan over stove. For the sauce, I was still not so good in frying the peanuts. Peanuts has to be fry in hot oil, but the heat must be low. We want peanuts that brown and crunchy. Otherwise, the peanuts can be over cooked, too dark, and taste a bit bitter. So it has to be taken out from oil before it's too dark. Well, I was a little late, it became too dark but fortunately it wasn't so bitter. I made it the sauce not so spicy hot because I made them for the toddlers too. If it was for adults only, I might have add more chilli peppers.

Overall they tastes good and reminded us the taste of homeland.

Sate Ayam

Ingredients:
800 gr - 1 kg boneless thighs, diced about 2x2x2cm
1 clove of garlic, crushed
1 lime
2 tbsp oil
15 - 20 skewers
sweet soy sauce

Spices, grind altogether until smooth:
1 big red chilli pepper, toss away the seeds
2 small hot chilli peppers
3 big shallots
2 cloves garlic
6 candle nuts, fried or tasted
2 tsp palm sugar
1 tsp salt

Peanut sauce:
150 gr peanuts with skins, fried
water
lime


Directions:
- Marinated the diced chicken with lime juice and crushed garlic. Set aside.
- Grind the peanuts, but not too smooth. It is better to make it a bit chunky. Set aside.
- Heat oil on a pan over medium heat.
- Cook the grounded spices until well fragrant. Turn the heat off. Take 2 tablespoon of this cooked spice, mix with 2 tablespoon of sweet soy sauce, set aside. Left the other part of cooked spice in the pan.
- Mix the ground peanuts with cooked spiced, turn the heat on, add some water until reach sauce consistency. Cook just until boiled. Set aside.
- Thread the chicken onto the skewers, about 4-5 dice per skewer. Grill about 2-3 minutes one side. Brush soy sauced-spice onto the cooked side of chicken.
- Grill the other side about 2-3 minutes, then brush with spice-soy sauce again. Grill until done.
- Serve them with peanut sauce, sweet soy sauce and a splash of lime juice. You can add some chilli sauce if you like it hot.
- Enjoy! :)

Gulai Ikan Snapper (Snapper Fish Gulai)

It is supposed to be Gulai Kepala Kakap(Kakap's Head Gulai). A luscious meal from West Sumatera, Indonesia. Unfortunately, I don't know if there is 'kakap' in NZ. But they do got Snapper fish. My hubby love Snapper, and this time he requested Gulai Snapper.

I never really make gulai before. Gulai itself is a kind of curry. As many Sumatera's cooking, gulai needs a lot of spices and uses coconut milk(santan in Indonesian). It's not impossible to get all the spices that needed in this gulai. But, some of them need to be replaced or skipped, because my spices collection in the kitchen is not so complete. Some other spices even might hard to find in NZ. So based on the recipe I found, and the spices I have in our kitchen, I made the gulai, with adjustment.

Now let's talk about hot pepper. As in the photo, I used three kind of pepper. I used three small red chilli pepper which are very hot. I also use one of two big red chilli pepper, which I assumed not so hot. The big green chilli was from my landlady whom grown the pepper in her garden. I don't know the name of all these chillies. Back in my country, I might recognize some types of chilli pepper. But here, I'm pretty much clueless he he. Anyway, the result of using three kind of chillies was a very hot gulai. It might makes you sweating when eating it. So, if you want to try this recipe, just find chilli pepper that suits your taste.

For this gulai I used whole fish, head included. Maybe it's scary to some people, but my hubby love fish' eyes. Yes, to eat. I have to make sure they're well cooked. But no, I do not eat fish' eyes. I always feel that they are 'eyeing' on me :p

There are some Indonesian spices in this recipe which probably known in other Southeast Asian Cooking as well, like tamarind paste. There is also salam leaf(daun salam) which is sort of Indonesian bayleaf. If salam leaf is not available, you can substitute it with bay leaves. Bay leaf makes milder aroma than salam leaves. The shallots here are quite big. They can be as big as medium onion, but with some cloves in it. In Indonesia, shallots are just a little bigger than garlic.

Here is the recipe, which I already adjust to the conditions.
Oh, I forgot to tell how does it taste. Gooood.

Gulai Snapper

Ingredients:
1 medium snapper, clean and cut into pieces
2 tbsp lemon/lime zest
1 tsp salt

800ml coconut milk
2 lemongrass stalks, thwack them once with knife's back
1 tomato(green is better), cut into wedges
1 tsp tamarind paste, diluted with 1 tablespoon of warm water
3 salam leaves
3 small red hot chilli pepper
1 big green chilli pepper, chop 1cm
1 tsp ground black pepper
1/2 tsp ground turmeric
salt
cooking oil


Spices, grind altogether to smooth:
1 big red chilli pepper
1 tbsp coriander seeds, toast on pan 1-2 minutes until fragrant
1 cm fresh ginger
2 cloves garlic
4 big shallots


Directions:
- Marinate fish with lemon/lime and salt. Let it sit at least 15 minutes.
- Deep fry the fish just until cooked but not overly dry. Drained.
- Heat about 2 tablespoon of cooking oil in a pan with medium heat, stir in ground spices, lemongrass, salam leaves and chopped chillies, until fragrant and change colour.
- Pour in coconut milk, keep on stirring while boiling.
- Add in turmeric, salt and black pepper. Taste it.
- Put the fried fish, tomato and diluted tamarind paste.
- Let it on medium heat for a while. Better not boiling too long because the fish will be mushy.
- Serve with hot white rice, yummy....

Sunday Burger

Hullo!
Yesterday was Sunday, and it's been a long time I want to make my own burger bun. So I got this Indonesian blog, Dapurnya Rina, from a mailing list I joined into. She said in this blog that the bun's recipe actually from Smittenkitchen(which actually got from another source also). So I decided to make burger for Sunday lunch.
Since I don't want to keep so much bread, I made just half of the recipe. The recipe I post below is for one recipe, so if you want just half of it, just cut down all the measurement in half. The buns came out soft and I love it.

The note is don't make any buns to close to meal time. My kids, and my hubby, kept on wandering around the kitchen asking whether the lunch was ready or not. Sometimes they just hang around staring without saying anything. But it's not a new thing in our home. It's not just once or twice men in my home were staring at the fridge and food cupboard as if they were watching TV.

The burger patty I made from this recipe with a little adjustment. It's actually very good, but it makes me having an idea of adding one ingredient in it. If I make it again later(and turn out good), I will post it. (otherwise, I won't post, he he). Oh and I grated the onion because I got this idea from Katjaskitchen. Good idea. Since I ran out of mayonaise, I just put some shredded mozarella on the patty while it's still hot. Put the veggie you like and there it is, the Sunday burger lunch.

I'm so glad I can make this 'fast food' by myself, where I can be sure that the ingredients are fresh, healthier and insyaAllah Halal. You know, since we moved here to NZ we can not just drop by to any fast food restaurant expecting all food are Halal. I told my sons that most of them are not Halal even though the restaurant is just like in Jakarta. So it is so nice to give my kids a treat once in a while. But of course from more trusted hands, which is mine, he he.

Burger buns

Ingredients:
1 cup warm water
3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs (1 for the dough and 1 for the egg wash)
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)

Directions:
- In a bowl, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
- In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Stir in yeast mixture and beaten egg until a dough forms. Knead the dough until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy at first, but keep on kneading and it will get better.
- Shape dough into a ball and leave it in the bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. (I just put it in warmed closed oven)
- Line a baking sheet with baking paper. Divide dough into 8 equal parts(or 4 parts if you make half recipe). Gently roll each into a ball and arrange few centimetres apart on baking sheet. Put in warmed and closed oven again, or cover them with plastic on top and let buns rise in a warm place for one to two hours.

the chubby buns

- Set a large shallow pan of water on oven floor. Preheat oven to 200C with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Makes 8 burger buns


Burger patty

Ingredients:
500g beef mince
1 teaspoon soy sauce
1 tablespoon tomato paste
1 egg, light beaten
1 teaspoon black pepper
1/2 cup bread crumbs
1 small onion, grated
2 cloves garlic, crushed

Directions:
- Add all ingredients into a bowl and then use your hands to make sure the mixture is well combined.
- Make round patties about 1cm thick and 12cm wide.
- The source said that you can use baking paper or cling wrap between the patties to stack up so they don't stick to each other and they store well in freezer too.
- The patties will shrink a little when they are cooked.
- Cook until cooked through.
- Put in the burger bun with all sauce and vegetables of your choice
- Enjoy!

Semur Domba (Lamb Semur)

Semur is authentic Indonesian recipe. It's meat, with spices and most importantly, sweet soy sauce.
It's a Betawi(old name of Jakarta) very old recipe.
Like any recipe, ingredients and way of cooking sometimes depend on the cook. Even my grandmother and my mom cook Semur in slightly different way with slightly different spices. They were from Betawi origin.
So, my husband request to today's menu is Semur, made of of lamb. Semur are usually made of beef, but there are some from chicken too. Some I heard made of goat. But I never made it either from goat nor lamb.
So here it is, made as Ayah's request; using not so much soy sauce as it supposed to be. It's usually more dark, brown to black colour because use a lot of sweet soy sauce. But Ayah doesn't like too much soy sauce because it will be too sweet for him.
By the way, the shallots here in NZ are big. So I use only 4 cloves. But if you are in Indonesia, you can use 5 shallots.
Oh, one more thing, I will tell you a little secret later about a natural way in tenderizing meat, ok? ;)

Lamb Semur

Ingredients:
1kg lamb, diced
Sweet soy sauce
Salt
Water
Cooking oil
Fried shallots to spread

Spices:
5 shallots
2 cloves of garlic
5 candle nuts
2cm of ginger
2 lemon grass stalks
tsp white pepper
1/2 nutmeg

Directions:
- Grind shallots, garlic, candle nuts and ginger.
- Stir-fry the ground spices and lemon grass with enough oil (about 4-5 tablespoons)until you can smell nice fragrant from it
- Pour some sweet soy sauce.
- Stir in lamb until the colour changed.
- Pour in water, nutmeg, pepper and salt.
- Taste the salt, and you can add the sweet soy sauce to suit your taste.
- Cook until well done.
- Put them in a bowl. Spread the fried shallots on it. Serve.

Pasta/Noodle with White Sauce

Here's the so called-'pasta meal' I usually make for my kids. It's easy, and the kids will love it. So easy that I never measure anything and just throw it in the bowl. Well, of course I taste it first to check whether the taste is acceptable before serving.
The ingredients can be anything at all in that sauce. I usually add some veggies. As long as the veggies are tender enough to chew, my babies will eat it. This time I add carrot and string beans which I cooked together with the noodle to make sure it's tender. I also put stirr-fried salmon on top, but it could be other fish or prawn or boiled chicken. Oh, and I used dried tomato noodles and dried spinach noodles, to make it sounds more healthy :p

Here's what and how:

Ingredients:

Pasta or Noodle
Cooking oil
Salt
Water

Garlic, chopped
Onion, chopped. -optional-
Salt
Pepper
Shredded cheese
1 tablespoon flour
Milk
Cooking oil or butter
Any veggies

Salmon or any other fish
Lemon
Salt
Pepper
Dried Basil

Methods:
Marinated salmon with lemon, salt, pepper and basil. Set aside.
Boil water, cook pasta/noodle with oil and salt. Drain them. Set aside.
Heat oil or butter in a pan with medium heat. Turn down the heat and stir in the garlic. Turn the heat to the lowest and stir in the flour. Keep stirring to avoid lumpiness. Pour in milk and keep stirring until they mixed.
Stir in some veggies if you like.
Put in salt, pepper and shredded cheese and stir until cheese is melted and the sauce is boiling. Turn off the heat and set the pan aside.
Stirr fry the salmon with a little oil or butter til cooked.

To serve:
Put pasta/noodle in a bowl. Pour the sauce. Sprinkle the salmon on top. Serve.

Yummy.

Ayam Goreng Tepung

Aku banyak browsing resep ayam goreng tepung yang model KFC. Hasilnya: buaaanyak banget. Bahan-bahannya juga macam-macam. Kebanyakaan juga mengatakan bahwa ayam goreng KFC yang asli menggunakan MSG. Nah, kalau mau bikin sendiri ngapain juga pake MSG? Betul tidak? Betuul..

Resep yang aku temukan ada yang sederhana ada juga yang menggunakan bahan yang banyak dan proses yang lumayan panjang.
Setelah pusing-pusing, seperti biasa, kupotong jalan pintas saja. Aku memutuskan untuk menggabungkan yang cukup masuk akal aja bagiku plus tambahin bahan favoritku, maka inilah hasilnya. Resep ini sudah beberapa kali kubuat, cuma pas mau tayang di blog kok malah lupa satu bahan: biji pala bubuk. Anak-anakku alhamdulillah doyan. Mereka sepertinya senang bisa memegang sendiri tulang si sayap ayam seperti memegang es krim, hehe.

Ohya, pas ayamnya sudah terbalur rata dan lengkap, ternyata adonan pencelup dan pembalurnya masih tersisa. Sambil memikirkan bisa dibuat apa sisanya ini, aku campurkan adonan pencelup dengan pembalurnya, lalu kumasukkan kulkas. Besok paginya aku rebus sebuah kentang, campur dengan adonan pencelup-pembalur sisa, lalu kupanggang dioven, Voila! Jadi deh, sarapan anak-anak. Mereka suka juga tuh, hehe. Mungkin bisa ditambah sayur atau daging yang dipotong kecil. But, i was out of stock yesterday. Seadanya aja ya anak-anak..;)

Yuk, dicoba, nggak susah kok. Rasa mungkin beda dengan ayam KFC. Tapi enak kok ^^

Ayam Goreng Tepung

Bahan:
1/4 kg atau 11 buah sayap ayam yang dibuat tulip, atau bagian ayam mana saja
Minyak goreng yang banyak agar bisa menggoreng hingga ayam terendam

Pencelup:
1 btr telur ayam
1/2 cup susu cair
1 siung bawang putih, haluskan
1/4 sdt oregano kering
1/4 sdt basil kering
1/2 sdt lada bubuk
secubit biji pala bubuk
1/2 - 1 sdt garam

Pembalur:
3 sdm tepung terigu
1 sdm tepung beras
1/2 sdt bawang putih bubuk
sejumput oregano kering
sejumput basil kering
1/2 sdt lada bubuk
secubit biji pala bubuk

Cara membuat:
- Cuci bersih ayam
- Aduk rata semua bahan pencelup
- Aduk rata semua bahan pembalur
- Masukkan potongan ayam ke bahan pencelup, aduk rata, diamkan sampai sekitar 30 menit
- Tiriskan ayam dari pencelup
- Balurkan ayam satu persatu ke dalam pembalur hingga rata. Ketukkan ayam perlahan untuk melepaskan terigu yang terlalu banyak menempel.
- Ulangi proses: masukkan ayam yang telah dibalur ke dalam pencelup lagi, langsung angkat.
- Balurkan lagi ayam ke bahan pembalur hingga rata.
- Panaskan minyak hingga panas.
- Kecilkan api dan masukkan potongan ayam, pastikan ayam terendam minyak. Tutup wajan.
- Intip sesekali. Balik ayam untuk mematangkan sisi lainnya. Tutup.
- Angkat ayam bila sudah matang kecoklatan.
- Tiriskan

*menghasilkan 11 potong sayap ayam.

Kentang Telur Panggang

Bahan:
Sisa adonan pencelup dan pembalur ayam goreng tepung
1 buah kentang
Cara membuat:
- Rebus kentang yang telah dikupas dan dipotong kotak-kotak hingga matang. Tiriskan
- Panaskan oven 180C
- Oleskan mangkuk tahan panas dengan margarin tipis-tipis
- Campur dan aduk adonan pencelup-pembalur dengan kentang.
- Tuangkan adonan ke dalam mangkuk tahan panas. Panggang sekitar 25 menit
- keluarkan dari oven. Diamkan hingga berkurang panasnya. Hidangkan

*menghasilkan semangkuk kentang cukup untuk dua anak batita :)

Macaroni Goreng

Alo!

Pernah punya buku resep yang busuk sebusuk-busuknya?
Mamahku punya. Bahkan bukan cuma satu.
Tapi buku besar resepnya yang paling kuingat, dan masih ada sampai sekarang, adalah kumpulan kliping resep-resep dari majalah dan tabloid. Ada satu buku kliping terlama, dari sejak aku SD buku itu sudah ada. Kumpulan kliping itu sampulnya karton merah dibundel di sisinya dengan lakban hitam. Suatu hari nanti kutunjukkan juga ya.
Buku kliping yang kedua sudah rancu kepemilikannya. Buku itu sebetulnya tugas dari mata pelajaran tata boga-ku sewaktu SMP. Tapi dulu aku memang nggak terlalu kreatif ya, mungkin bukuku ini termasuk yang paling jelek sekelas. Bikinnya buru-buru, karena aku menganggap enteng waktu. Kliping resepnya pun banyak yang berupa fotokopian, karena kayaknya nggak tega juga kalau harus memotong halaman dari majalah yang masih bagus.
Setelah buku ini jadi, buku ini lama sekali terabaikan. Bahkan bertahun-tahun nyaris tak tersentuh. Setelah ditemukan lagi, ternyata ada juga beberapa resep yang dimanfaatkan Mamah dan dicoba buat olehnya. Salah satunya si Macaroni Goreng ini.
Sejak dicoba untuk pertama kalinya, resep ini cukup sering juga dibuat baik untuk sarapan maupun untuk berbuka puasa. Makanan ini praktis, enak dan lengkap gizi. Cuma sayangnya di kliping ini nggak tercantum nama majalahnya. Siapa sih yang ngliping?? Payah deh! Oh... itu kan aku sendiri yang buat -__-"
Kebetulan setelah lama vacuum di milis NCC, bahkan emailnya kubuat 'digest', pas buka ternyata aku sedang ada di penghujung Pasta Week. "Week-week-an" ini adalah event online agar anggota milis membuat makanan dengan tema tertentu. Kali ini membuat makanan dari pasta.
Langsung jadi pengen ikutan. Tapi karena waktunya mepet-surepet, yang langsung terpikir ya, resep ini. Macaroni Goreng ini menurutku fusion antara Italia dan Asia. Meskipun semua bahannya hampir sama dengan membuat pasta a la Bolognaise, tapi cara membuatnya dengan ditumis (stir-fry), yang merupakan kekhasan masakan-masakan Asia. Belum lagi taburan bawang goreng di atas pastanya sebelum dinikmati. Lebih enak lagi dimakan dengan saus sambal. Yum...!

Anyway, aku nggak sempat 'kreatif' untuk merombak banyak resep ini, bahkan nyaris sama sekali sesuai resep. Aku cuma menyederhanakan cara membuat serta takarannya. Hehe, biasa, malas nimbang, bo. Eh, bahkan aku nggak nyadar bahwa di resep asli pakai air kaldu! Well, hanya untuk ikut meramaikan event. Lagipula, apa salahnya bikin makanan enak. Ya, kan? ;)

Berikut adalah resepnya

Macaroni Goreng


Bahan:
1 siung bawang putih cincang
1/2 buah bawang bombay besar
100 gr daging sapi cincang
1 buah tomat, dimasukkan ke dalam air mendidih sebentar. Kuliti, cincang halus.
2 sdm saus tomat
garam secukupnya
merica hitam bubuk sesuai selera
oregano bubuk sesuai selera
1/2 sdt gula pasir
150 gr macaroni elbow, rebus hingga matang, tiriskan
10 buah jamur merang, iris-iris
1 buah jagung manis, diambil bijinya
1 genggam kacang polong beku
bawang merah goreng untuk taburan

Cara membuat:
- Panaskan minyak
- Tumis bawang putih dan bawang bombay.
- Masukkan daging, tumis hingga berubah warna. Masukkan tomat dan saus tomat. Aduk.
- Setelah daging kelihatan mulai matang, masukkan jagung, jamur dan kacang polong. Aduk.
- Masukkan macaroni rebus, aduk rata.
- Bumbui dengan garam, gula, merica, oregano. Aduk hingga rata.
- Angkat setelah semua matang. Hidangkan bersama taburan bawang merah goreng.
- Lebih enak disantap bersama saus sambal.

Broccoli Chicken Nugget -REVISIT-

Hay-looooo ^^
Long time no see! He he he..
Resep berikut adalah makanan favorit semua anak: NUGGET!

Aku menemukan resep ini dari milis ibu menyusui: ASIFORBABY. Aku lupa siapa yang posting waktu itu (maaf -__-"). Sudah pernah aku post di blog-ku yang lain. Tapi kali ini resepnya di-post lagi di blog khusus makanan ini.
Ada beberapa hal yang kusederhanakan dari resep awal. Salah satunya mencincang brokoli dan bukan diblender. Toh, lembut juga setelah ia matang.
Anyway, nugget ini disukaaaa banget sama anak-anak. Bahkan orangtua juga bisa ikut makan. Rasanya nggak kalah deh, sama restauran cepat saji (he he he). Bahkan, boleh dibilang mengalahkan nugget curah. Yea iyalahhhhh... wong iku isine roti thok!
Memang banyak sih, resep-resep nugget yang menggunakan roti tawar. Tapi menurutku nugget curah terlalu banyak mememakai roti(atau apapun itu) daripada dagingnya sendiri -__-". Besides, I like cook things from scratch ^^
Oiya, selain brokoli, silakan bereksperimen dengan sayuran apa saja yang ada di kulkas sebagai penggantinya. Rasa sayuran tersebut insyaAllah nggak bisa dideteksi. Mungkin kita bisa mencoba dengan wortel serut, atau bayam cincang, buncis iris(bahkan Ayah pun tertipu ha ha!), atau yang lainnya. Selain bereksperimen, dan hidup makanan sehat!

Broccoli Chicken Nugget


Bahan:
350 gr daging ayam giling
1 bonggol sedang brokoli, ambil kuntumnya saja lalu cincang halus
2 sdm tepung terigu
3 putih telur
2 sdm tepung beras (boleh pakai yang organik atau yang biasa, sesuai selera. Bahkan mungkin dihilangkan juga nggak apa-apa kali ya?) [aslinya sih, pakai susu bubuk, tapi anak-anakku anak ASI, Bundanya masih nggak rela pakai susu bubuk]
50 gr keju cheddar parut
1 sdt garam (hilangkan, kalau nuggetnya untuk anak di bawah 1 thn)
1/4 sdt merica bubuk
1/4 sdt pala bubuk
1 sdt kecap manis [aslinya sih kecap Inggris, tp nggak pernah beli]
oregano dan basil kering secukupnya -> ini murni ideku sendiri
Minyak untuk menggoreng

Bahan pelapis:
havermut quick cooking
tepung roti kasar
putih telur kocok asal

Cara membuat:
- campur semua bahan jadi satu. Tuang di loyang loaf. Ratakan.
- kukus selama 30 menit atau sampai mengeras. Dinginkan. Potong-potong atau cetak sesuai selera
- lapisi nugget dengan putih telur, gulingkan ke campuran havermut dan tepung roti. Ulang pelapisan sekali lagi.
- goreng dalam minyak panas sampai matang. Simpan sisanya di freezer bila belum mau dimakan.

Menghasilkan cukup untuk sekitar 3 kali makan dua anak batita.

One Casual Morning

Pagi tadi aku menyiapkan makanan seperti biasa. Pagi-pagi, sebelum Adzan Subuh, sudah di dapur sambil mengusir cicak yang berkeliaran. Bekal buat Ayah; sayap ayam panggang dan capcay sederhana.
Habis itu menyiapkan sarapan untuk anak-anak. Niatnya sih, mau bikin pancake yang fluffy tanpa baking soda beserta saus apel karamel. Seharusnya bisa lho bikin pancake tanpa baking powder. Cuma agak sedikit berusaha, karena harus pakai mixer dan telur kuning dan putih dipisah dulu. Putih telur dikocok sampai cukup kaku, sedangkan kuningnya dikocok bersama gula dan teman-temannya. Baru setelah adonan kuning telur mengental, masukkan putih telur yang kaku itu ke dalamnya dan aduk rata.
Teorinya.
Kenyataannya, kok males ya memisah-misah telur? Maka, dengan kesoktahuanku yang biasa, aku kocok saja itu telur semua sampai kental. Lalu menunggulah aku sampai anak-anak bangun sebelum memasak si adonan, sambil browsing.
Alhasil, adonannya kok kuennnnteeeelll banget sangat nggak meyakinkan. Tanpa pikir panjang langsung membelokkan arah, masukkan lagi susu biar lebih cair dan memutuskan untuk buat dadar (crepes) saja, ha ha ha!
Oh ya, sausnya sudah aku siapkan sebelum menyiapkan adonan pancake. Resepnya lumayan ngasal, karena setelah browsing-browsing, kok ya pada ribet bikinnya.. Jadilah sok tahu bikin sendiri.

Nah, masakanku memang hasil dari kesoktahuanku. However, lumayan jugalah. Tapi aku nggak akan mengetikkan resep dadarnya, karena sudah nggak jelas ukurannya, hehe. Simply find your favourite crepe recipe by yourself, ok?

Cuma, sekedar mendokumentasikan apa yang kubuat. Kalau ada yang meniru, yah.. resiko sendiri ya.

Sayap Ayam Oven

Bahan:
7 buah sayap ayam (lupa berapa gram)

Haluskan:
1 siung bawang putih
1 iris jahe
garam

Perendam:
2 sdt saus tomat
1 sdt minyak wijen
1 sdt lada hitam
1 sdt madu

Cara membuat:
Ungkep ayam yang sudah dibersihkan dengan bumbu halus sampai airnya sat dan matang.
Baluri ayam dengan bumbu perendam. Diamkan, atau masukkan kulkas bila baru akan dimasak keesokan harinya.
Panggang di oven dengan suhu 180C sekitar 15-20 menit.

Dadar Saus Karamel Apel

Dadar:
Find your own favourite recipe please

Saus Apel Karamel
Bahan:

1 buah apel, kupas iris tipis, potong persegi
1 sdm mentega (aku pakai unsalted, tapi mungkin lebih baik pakai yang salted untuk mengimbangi manisnya)
2 sdm gula pasir
3 sdm air panas

Cara membuat:
Buatlah dadar sesuai resep (hehe). Sisihkan
Panaskan wajan anti lengket dengan api kecil
Masukkan mentega hingga meleleh semua, lalu masukkan irisan apel
Masak hingga apel berubah kuning kecoklatan
Taburi apel dengan gula. Biarkan hingga gula meleleh. Aduk.
Masukkan air panas lalu aduk rata hingga mengental. Matikan api.
Sajikan dadar yang dilipat atau digulung dengan siraman saus.

*sausnya cukup hanya untuk porsi dua anak batita.

Kelihatannya enak bukannnn? But, no matter how good a food we make, if toddlers say no, it's a no. It only makes the food stays in their mouth, but not in their belly. -Sigh!-



By the way, kan pancake-nya salah bikin. Kok, masih dibilang 'casual morning'? Ya memang iya. Karena kalau aku 'berulah' dan 'membuat kekacauan' di dapur itu adalah suatu hal yang sangat biasa. He he he...