Archive for Chicken & Poultry
Soto Kudus ~ Indonesian Chicken Soup, Javanese Style. “Kudus” is a city in Central Java, Indonesia. There’re so many varieties of “soto” or soup from different parts of provinces in Indonesia. This particular one is quite easy to distinguish from its dominant garlicky flavours from generous sprinkles of deep fried garlic, delicious clear chicken soup with a hint of ginger, toasted coriander seeds and squeeze of lemon juice…..
One of our weekend eat-out with my family when I was a little, was this great little place near Mayestik Market where they served the best Soto Kudus. It’s so good that my family decided to make it a must-stop restaurant every Sunday afternoon. The main thing about the whole dining experience is it’s usually served with a plateful of various kind of skewered yummies as side dish – paru goreng, sate usus goreng, sate telur puyuh, perkedel kentang and my favorite one sumsum goreng telur. Important condiment is also a must for me, chili soy sauce mixed with fried garlic. It adds an entirely different flavours to the soto.
I find this recipe tastes very close to the original Soto Kudus I used to have, and am still crazy about.
Indonesian Chicken Soup – Kudus Style
* 6 pcs chicken thighs
* 4 pcs boiled eggs
* 200 gr bean sprouts, soak in hot water 5 mnts
* celery stalk/spring onion, chopped
* 2 stalks of lemon grass, bruised
* 2 pcs bay leaves
* 3 tbs of garlic fried to golden yellow color
* salt, pepper, sugar to taste
Processed ingredients till smooth:
* 6 pcs garlic
* 6 pcs shallots
* 1 tbs roast coriander seeds
* 1/2 tbs cumin
* 6 pcs roast candlenuts
* 4 cm fresh ginger, slightly roasted
1.) Boil chicken in 1 ltr of water, lemongrass & bay leaves till tender
2.) Heat 1 tbs of oil, stir fry processsed ingredients till cooked
3.) Pour into the chicken pot, add salt, pepper, sugar & fried garlic
4.) Set aside and cut chicken into bite size strips
5.) Prepare individual bowls with: steam rice, boiled eggs, bean sprouts
chicken strips, pour in steaming soup, sprinkle with spring onions
6.) Don’t forget those tasty chili condiment…. whoa yummy!
Chili for Soto:
* 10 pcs bird’s eye chili or red chili – slice thinly
* 2 tbs sweet soy sauce
* slices of indonesian palm sugar (gula jawa)
* 2 tbs fried garlic – smoothen
* sprinkles of lemon juice
(mix them all together)
Deep fried wontons with sweet chili sauce dipping
I never had the need to learn to make fried wonton when I lived in Jakarta. There’s this one place that sells amazingly crispy and yummie fried wonton – although it’s the chicken noodle that’s to-die-for. You know where it is 😉 Since I live in the mainland, I rarely find any fried wonton, you know, the crispy ones. If there’s one, it would be soaking wet in oil with the flavours I barely recognize.
I come to one conclusion, the best chinese food is not in the mainland China. It’s in South East Asia. Singapore-Indonesia or Malaysia. Anyway, this is my first trial to make fried wonton. So simple and makes a great afternoon or evening snacks.
There’re several different versions of the recipe, but I like this one better. I know how it should taste like, at least.
DEEP FRIED WONTONS
* 1 packet of wonton wrappers (square ones) from market
* 1/2 pound minced chicken
* 5 pcs of large prawns – minced
* 4 stalks of spring onions – finely chopped
* 2 tbsp of light soy sauce (I use soy sauce for seafood)
* 1 tbsp of oyster sauce
* 1/2 tsp. sesame oil
* 1/2 tsp. sugar
* 1 egg – whisked
* 1 tsp. corn or potato starch
* salt and pepper to taste
** Mix them all together
1.) Prepare the filling, place about 1 tsp filling in the center of the skin
Brush egg white to the edges and around the filling
Seal it tight in a triangle shape, seal the two edge together
and make a tight pocket
2.) Repeat until filling is finished
3.) Heat up oil in a deep heavy skillet over medium heat
4.) Fry wonton for a few minutes on each side or until golden brown.
5.) Remove and drain oil on paper towels
Serve with sweet chili dipping
Ayam Bakar Bumbu Rujak
whoops, the jeruk limo is still half frozen there in pic 😀
Indonesian Grilled Chicken ~ Ayam Bakar Bumbu Rujak Kombinasi. (Grilled chicken = ayam bakar)
There’re actually many varieties of grilled chicken in Indonesia, which I’m not even sure if I know all of them. There’s Balinese Grilled Chicken, Ayam Bakar Padang, Ayam Bakar Rica, Ayam Bakar Taliwang, Ayam Bakar Kalasan, Ayam Bakar Kecap… I think there’s a whole lot more.
However, this particular recipe is based on “Ayam Bakar Bumbu Rujak” with a slight modification. With a drizzle of sweet soy sauce (our soy sauce is much thicker & sweeter than any others) and a twist of “jeruk limo” or lime, makes all the difference. It’s a recipe from grandma. My mother cooks this so often since we were little, still a favorite menu today everytime my sis & I come home to Indonesia.
INDONESIAN BARBECUED CHICKEN
(Ayam Bakar Bumbu Rujak ala Ibuku)
* 8 pcs of chicken thighs
(I like using thighs as they’re more succulent for bbq)
* 6 pcs of shallots
* 6 pcs of garlic cloves
* 7 pcs of candlenuts
* 4 pcs red chili peppers
* 1 cm fresh turmeric
* 2 cm fresh galangal or blue ginger
* 2 tbs paprika powder (to give a reddish color)
~ processed all into a smooth paste
* 2 pcs of bay leaves
* 4 pcs of kaffir lime leaves
* pinch of shrimp paste (optional)
* 1 cup of thick coconut milk
* 3 stalks of fresh Lemongrass – bruised
* Tamarind 2-3 pcs (asam jawa bisa pakai 2-3 mata)
* 2 pcs of indonesian lime or jeruk limo
* 2-3 tbs of Indonesian soy sauce
1.) Heat the pan & sauteed all ground spices, add chicken pieces
Cook until they change color slightly.
Add salt, pepper, sugar, shrimp paste
2.) Add 2 cups water, lemongrass, bayleaves, tamarind, coconut milk
Cover and cook until the water becomes thick.
Check chicken tenderness, add more water if necessary
3.) Add sweet soy sauce. Just a few spoons or else it’s going to
taste like satay. Add kaffir lime leaves
4.) Let it cook for a while until the chicken becomes tender
5.) Set aside chicken – while keep cooking the sauce till thickens.
Squeeze a few drops of lime
6.) Grill the chicken over medium heat. Not too long so it stays
juicy & succulent just to get a nice ‘burnt’ edges
7.) Serve with drizzle the sauce on top,
sprinkle of bawang goreng or fried shallots.
Tambahan dari Mia adikku, katanya makannya pake sambel bajak… ssshhhh-haaaahhhh!
I’m such a cabbage fan. I love it in my stir fries, stuffed, rolled, souped, ‘tongseng’ or simply served as fresh sundanese salad or ‘lalap’ dipped in fresh ground chilis. But you know what’s the best cabbage dish is? stuffed shumay with drizzles of spicy peanut sauce…. That, would take me back home instantly. Such effects food can do to people.
I was quite intrigued to experiment with Martin Yan’s version of stuffed cabbage though. After a three hour session of cooking class he hosted in Shenzhen last week, we were sent home smiling carrying two bulky cooking books he gave us. One of the recipe in his book is “Peking Cabbage Pillows” – another version of stuffed cabbage using tofu, carrots and ginger.
Although, instead of using vinegar chili dipping (chinese style) I use Indonesian spicy peanut sauce.
Verdict: Tofu can be a great subs instead of fish meat that is commonly used. It’s lighter and always works wonders when dipped in Indonesian peanut sauce. *just a little note: Indonesian peanut sauce is less sweet and has more kicks than the Malaysian/Singaporean satay sauce.
PEKING CABBAGE PILLOWS
Recipe by Chef Martin Yan
* 2 shiitake mushrooms, thinly sliced
* 1 large napa cabbage (green cabbage)
(at least 6-7 cabbage leaves for wrapping)
* 1/4 cup chopped carrots
* 3 cloves minced garlic
* 1 cup minced chicken/prawns (skip for vegetarian)
* 2 tbs oyster sauce
* 2 tsp rice wine or dry sherry
* 1 tsp sesame oil
* 1 tsp minced ginger
* 1 tsp chopped cilantro
Yummy Peanut Sauce:
** For sauce recipe, click here
1.) Parboil cabbage in boiling water for 2-3 mnts
Drain & rinse. Shave thick ribs at stem ends
2.) Mash tofu in a bowl, squeeze to extract moist
3.) Cook garlic till fragrant, add minced chicken
4.) Add mushrooms & garlic
5.) Add oyster sauce, sesame oil, rice wine, carrot
6.) Set aside, mix in mashed tofu. Add cilantro
7.) Place 2 tbs of cooked tofu on cabbage leave
Roll the leave, tucked both sides in
8.) Place ‘pillows’ in a steamer. Steam high for 10 mtns
Serve with dippings
Recipe from “Culinary Journey Through China” by Martin Yan
I am submitting this posting to DMBLGIT January 2009.
For more information to participate please click ~ HERE
This was made as a side dish to roast pork dinner with friends on Sunday. Our friend Linda, came with her two boys and husband for a weekend away. On a dinner last week, her husband Stu mentioned about her absolutely gorgeous roast pork. Ha! Now she had to bring one over. An old friend of ours, who plays golf with Mike was also invited.
Sunday Dinner’s Menu:
* Roast Pork ala Linda – crisp to the skin but succulent on the inside
* Potato Carrot Casserole (thanks to Wienda for the recipe)
* Baked Kumara with cream cheese
* Steamed Broccoli
* and something on the side “Bakwan Goreng dengan saus kacang”
(Indonesian vegetable fritters doused in lime peanut sauce)
Sometimes I forgot that I can’t push myself like before. At the end of that night, I was completely exhausted. Phew! It was a good evening, though.
Vindaloo Chicken Curry – as featured on Tastespotting
A couple of days ago I did quite a bit of reading and surfing about the curry of the world, to help David, our hotel’s F&B Manager for his “Curry Cooking Class” on Friday. He’s teaching a group of staff who’re interested in the origin of cuisine – and this week’s topic was about curry. I was invited to be the guest speaker actually, which I reclined as I wasn’t really on my top condition to stand up a long time…. being pregnant 😀
However it was an interesting subject and had attention & positive feedback from the staff. Most of them didn’t have the slightest idea of the differences between Thai curry, Indonesian curry, Malay/Sing curry, Japanese curry, Indian curry or Caribbean curry – Thai curry is the most aromatic of all and not as heavy as the Indian ones, while Malaysian/Singaporean usually use belacan/shrimp paste in their curry, while the usage of lemon grass + kaffir lime leaves + galangal + tamarind is a must in Indonesian curry.
I’m a true curry addict. The one curry dish I can’t make perfectly but I miss so much is Rendang, originally from West Sumatra Indonesia but so often wrongly claimed as Malaysian origin. It requires the freshest ingredients to cook it to perfection. Would be impossible using only dessicated coconut or packaged “Kara” instant coconut milk.
Friends of ours from NZ gave us a can of Vindaloo curry paste from Patak’s. Okay, I may not familiar with the differences of Indian curries but am very familiar with the flavours. I love them. Vindaloo is supposed to be one of the spiciest curry. Next to Phall.
Patak’s curry paste tastes a bit too mild for me, so I added extra vindaloo paste made from scratch:
TRADITIONAL VINDALOO CURRY PASTE
* 15 pcs dried red chilies
* 5 pcs large garlic cloves
* 1 medium onion, diced
* 3 cm fresh ginger, bruised
* 2 tsp pan-roasted cumin seeds
* 1 tsp pan-roasted coriander seeds
* 1 tsp fenugreek seeds
* 10 pcs whole cloves
* 1 tsp cardamom seeds
* 2 inch piece of cinnamon stick
* dried tamarind
* 2 tbsp white wine vinegar
1.) Soak dried chilies in hot water overnight. Pureed.
2.) Stir fry onion, garlic & ginger until caramelized
3.) Ground all cumin seeds, coriander, fenugreek & cloves
4.) Add to the cooked onion, add chicken/beef/lamb chunks
5.) Add pureed chilies, cinnamon stick & cardamom seeds
6.) Add 2 cups of water, cover and cook until tender
7.) Add 1 cup of heavy coconut milk
Verdict: this dish is so yummy, moreish but prepare a huge glass of water next to you to douse the fire. Hehehehe
Like most Indonesians, the ones who live overseas in particular, one of the cravings would include “Mie Ayam Jamur GM” – the famous chicken mushroom noodle from a chained chinese-indonesian restaurant. Usually I’d never bother trying to cook this dish because I just know it wouldn’t taste anything like the one from GM. No matter what other food bloggers tell you “It tastes just like Bakmie Gajah Mada” ….. yeah, trust me, that’s the reason GM is so popular, because nobody has their ‘secret recipe’
But at this point, I don’t mind if it tastes almost like a GM noodle or even if it’s slightly off. I was determined to have mie ayam jamur today. Got all of the ingredients ready – chicken thighs (instead of breast fillets that sometimes tend to go dry during process), straw mushrooms, fresh noodles. Whoa, wait a minute…… Why do chinese food taste so different in china? Do you know this? This so called ‘fresh noodles’ look nothing like the fresh noodle we have back in Indo. I took option no. 2, packaged noodles. Friends of ours from New Zealand who are on job assigned here in Hohhot also told us their kids love chinese food in New Zealand but not in China. They live in a smaller town in the outskirt of Hohhot, so access to western food is almost none. The wife would come over to the city to buy dozens of McDonald’s burgers & bread, then freeze them for stock.
All set and ready. After a few hours in the kitchen, the famous noodle is ready. Topped with home-made chili made from boiled red chilis, garlic, vinegar, salt & sugar. I’m so proud of myself today 🙂
This is incredible!!!
CHICKEN MUSHROOM NOODLE – ala GM
Special Chicken Oil – I made this one day in advance:
* 1 or 2 cup of fresh cooking oil
* chicken skin/fat
* 2 pcs crushed garlic
Heat oil on low heat, mix in chicken skin/fat & garlic
Leave it cook till the skin curled
Let cool & keep in fridge till the next day
Chicken & Mushroom Toppings:
* 6 pcs chicken thighs
* 2 cans of straw mushrooms, cut half
* 4 pcs garlic (more if you like)
* 5 cm fresh ginger – crushed/sliced
* drizzles of sesame oil
* 2 tbs regular soy sauce
* 2 tbs sweetened soy sauce
* salt, 1 tbs sugar, pepper & pinch of maggi to taste
* 1 tbs of corn starch to thicken sauce
* sprinkles of chopped spring onions
1.) Cut chicken into bite size.
2.) Dump in skin/bones into pan to make chicken broth
3.) Heat skillet, cook garlic & ginger till fragrant
Add chicken cuts – cook until almost done
4.) Add mushrooms, soy sauce, a bit of broth,
salt, pepper, sugar & spring onions. Cook until tender
5.) Set aside
* Heat a pan with a liter of water, add skin & bones
* Add 3 pcs of crushed garlic
* Add 2 cm of sliced/crushed freh ginger
* Salt, pepper, sugar to taste. Sprinkle with chopped spring onions
* Set aside
Vinegar Chili Condiment:
* 12 pcs of red chilis – boil till soft
* 2 pcs crushed garlic
* vinegar, sugar & salt to taste
Process them all together and serve fresh
How to serve:
1.) In individual bowl, place cooked noodle, sprinkle with dash of chicken oil on the noodle
2.) Place chicken & mushroom toppings
3.) You may add steamed bok choy or mustard greens on the side
4.) Pour in some chicken broth
5.) Finish with sprinkles of finely chopped spring onions
** Recipe adopted from Mbak Ine Elkaje – million of thanks mbak 😀