Archive for Snacks & Appetizer

Sate Lilit Bali

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I am so delighted to be invited by Bee from Rasa Malaysia to be a guest blogger on her website featuring Indonesian cuisine.  After a few short discussions, back and forth emails with a foodie blogfriend, Pepy from Indonesia-Eats, we agree to come up with a different concept featuring varieties of a particular dish that’s popular in Indonesia & Asia. So, this would be quite fun to do.

More posting in English, please click here

Indonesia is believed to be the Home of Sate.  Ini katanya Wiki loh, saya taunya kalo di Indonesia sate itu variasinya banyak banget, sampai-sampai beberapa jenis malah saya belum pernah denger sama sekali apalagi nyobain.

Kalo di mainland dan Inner Mongolia sini, jenis satenya simpel tapi macemnya buanyaaaakkk…..  apa juga dibikin sate loh. Dari jenis yang umum spt daging sapi, ayam, babi, kambing, bebek, cumi, ikan, sampai yang khusus jeroan aja, sate lidah bebek, sate jantung bebek, sate usus…..  bumbu dippingnya simple, cuma chili oil, sedikit jinten & szechuan pepper yang bunder-bunder kecil spt merica tapi bisa bikin lidah senut-senut.
More about chinese street food bisa dilihat  DISINI dan   DISINI


Sate is actually claimed as  Indonesian’s national dish,
which reputation can only be matched by “Soto”- Indonesian fragrant soup
( ini sih kata saya…..   😀 )


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SATE LILIT BALI
(Balinese Minced Seafood Sate)

Bali is known as the island of a thousand temple, I think it should be credited for the island of fragrant spices.


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Recipe Sate Lilit Bali

Ingredients:
* 250 gr shrimp – clean, deveined
* 250 gr mackerel – or any firm white flesh fillet
* 50 gr dessicated coconut
* 6 pcs kaffir lime leaves – thinly sliced
* 2 tbs sugar  – can use any sugar, but coconut sugar is better
* red capsicum – tiny cubes for sprinkles
* bamboo skewers or fresh lemon grass may be used

Processed Ingredients:
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or lesser galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY

Cooking Directions:
1.) Mix both fish & shrimp in food processor until smooth.
Mix in dessicated coconut. Add 3 tbs of thick coconut milk
2.) Add processed ingredients, mix well. Add salt & sugar to taste
3.) If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
4.) Shape the mixture on sate sticks/lemongrass stalk, flatten slightly
5.) Charcoal grill sate until light brown and cooked through


* This article is a collaboration between Cooking Etcetera, Indonesia-Eats and  Rasa Malaysia


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Crusty Loaves with Gruyere Cheese


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As a true coffee junkie, I am constantly on a search for recipes of breads/cakes and other savouries to go with it. Although, in my opinion, the best match for morning coffee is cheese bread. This is such a wonderful loaf to bake. I was so excited when I prepared the starter dough the night before, wondering what wonderful taste & texture it would be like. I found the recipe from  HERE,  referred by Temperance on her Bread Baking Day#16. The starter puffed up very nicely overnight. Proofing took most of the time of the entire baking though, baking process only took about 30 mnts. So short, for such a rewarding result.

That morning my entire kitchen is wafting the smell of freshly baked cheese bread. The use of gruyere cheese – which I added a bit of mozzarella and drizzles of garlic oil, is just puuuurrr-fect!!! It’s melting beautifully, moist in the inside, crusty on the outside. Guess who loves it the most….. Mike 😀

This recipe is definitely going to be on the menu very often….

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CRUSTY LOAF STUFFED WITH  GRUYERE CHEESE

Ingredients:
(i) Starter
* 1 1/4 cups unbleached Bread Flour
* 1 teaspoon salt
* 1/2 teaspoon instant yeast
* 1/2 cup cool water

(ii) Dough
* all of the starter
* 1 cup + 2 tbs to 1 1/4 cups lukewarm water*
* 1 tsp salt
* 3 1/2 cups unbleached Bread Flour
* 1/2 tsp instant yeast
* *Use more water in winter time

(iii) Filling
* 2 1/2 cups grated Gruyère cheese, or your preference
* 1 tbs garlic oil (optional)

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Baking Directions:

1)  Starter: Mix the 1 1/4 cups flour, salt, yeast, half cup of water.
Cover & rest overnight

2) Dough: Combine the risen starter with second one,
water, salt, flour & yeast. Knead until elastic.

3) Place the dough in a lightly greased bowl, cover,
let it rise for 1-2 hours, till it’s nearly doubled in bulk.

4) Gently deflate the dough, stretch it into a 4 inch thick,
about 9″ x 12″. Sprinkle with the grated cheese.

5) Roll it into a log, pinching the seam to seal.
Place the log, seam-side down on a lightly oiled surface.

6) Cover & let it rise for 1 to 1 1/2 hours, till puffy but
not doubled in bulk. Preheat the oven to 425°F.

7) Gently cut the log into four crosswise slices, for mini-breads;
or cut in half, for two normal-sized loaves. Place on silicone sheet.
Spritz with warm water, immediately place them in the preheated oven.

8) Bake for 20 – 35 mnts or until the cheese is melted & loaves are
a deep golden brown. Cool on a rack.

Recipe from: HERE

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Submitted for a food event
“Bread Baking Day #16: Cheese Bread”
Hosted by Temperance ~  For more information & participation, have a look HERE


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Tahu Telur Petis Surabaya


Image Hosted by ImageShack.usTofu & bean sprouts doused in special black peanut sauce –
delicacy from East Java   –  as featured in Tastespotting

Tahu Tek Surabaya – or loosely translated as Tofu Bean Sprouts Salad with Black Peanut Sauce – is quite a special dish for East Javanese in Indonesia. As you already know, Indonesians are serious food fanatics. Many would go overboard going to the farthest corner in a small alley tucked away somewhere in a market 2 hrs drive or even further, for the best dish of its kind. Like the best suckling pig in Bali, is at Bu Oka’s behind an old temple of Ubud, or for Tahu Telur Petis Surabaya, the best of its kind is at Pak Ali’s little warung on Dinoyo Street in Surabaya. How I miss home talking about this now ….

But thanks to Mbak Lisa for her recipe, I managed to bring some of the authentic Surabayan flavours to my home in Inner Mongolia. Two packs of petis udang brought from Indonesia are now being put to use. Petis udang is a black shrimp paste, pretty similar to ‘belachan’ or ‘terasi’ but not quite, as it has a stronger pungent scent, richer flavours and slightly moister than their counterpart.

The dish is mostly vegetable based and eggs, except for the peanut sauce which contains some shrimps. I didn’t make it too spicy for Mike and by cooking the peanut sauce seems to take away some of the strong flavours of petis & garlic. Otherwise he wouldn’t touch the thing and I would have to cook something else.

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TAHU TELUR PETIS SURABAYA

Ingredients:
* 1 block of tofu, cubed bite size
* 1 egg whisked
# Whisk the egg with salt, add tofu and spring onion.
# Make a tofu omelette, then cut into bite size

Black Peanut Sauce:
* 2 cups of fried peanut, processed
* 2 pcs fried garlic, minced
* 2 pcs red chili minced
* 2 tsp shrimp paste (petis udang)
* Dark sweet soy sauce (tiny bit only)
* salt, palm sugar to taste
# Cook garlic + chili, add peanut and a cup of water over low heat
# Cook till the sauce change to a thicker brighter reddish color
# Add petis, salt, drizzles of soy sauce. Stir for 1-2 mnts

Serving directions:

Place tofu omelette, then a one-minute blanched of bean sprouts, sprinkles of chopped spring onions, drizzles of black peanut sauce and top with fried shallots. Some krupuks on the side would be nice too

Image Hosted by ImageShack.us“Petis Udang” – special delicacy of Jawa Timur
(East Java) in Indonesia

ALL ABOUT “PETIS” in Indonesian  –  Petis is presumably only made in Indonesia. It’s the real shrimp paste (deep dark color like licorice, not dry at al like terasi or belacan but gooey, stronger & richer flavours great for salad mixing and most East Java dish)


This dish is submitted for JFI – Sprouts Event hosted by Ammalu’s Kitchen. More information to join the event can be viewed on her blog  HERE.


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More Indonesian Recipe using this special delicacy “Petis”
Krengseng Kambing or Stewed Lamb/Goat by Indonesia-Eats Blogspot
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