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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Beef Croquettes

Catching up on my postings that I missed for almost 2 weeks since my computer crashed! What a headache, it began with a seemingly innocent download update from microsoft that causes some programs do not work – followed by internet connection crashing. I ended up spending the last 4 days re-installing all of the programs + their plugins, which sounds easier than done. Now I got the necessary program running, but my sound card is messed up pretty good. Don’t understand why….   oh well!

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This week is just not my good week. Being stuck in the hotel for most of the time, I could only find limited grocery to cook with.  Not too bad with the croquette though.  Great for afternoon snacking while getting my feet warmed up in a pair of fuzzy socks and a cup of warm ginger tea in hand.

 

BEEF CROQUETTE
(you may alternate beef roux with potato fillings instead)

Ingredients:
* 400gr minced beef  (can subs with chicken if you wish)
* 1 large carrot, tiny cubes
* small bunch of parsley, finely chopped
* 1 large onion, finely chopped
* 2 pcs garlic, crushed
* 300 gr of toasted breadcrumbs
* 4 pcs of egg white
*  1 cup grated strong vintage cheese

Roux (filling) ingredients:
* 80 gr of butter
* 80 gr of flour
* 3 cups of beef stock
* salt, sugar, white pepper, nutmeg to taste

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Directions on how to make roux:
1.) Melt the butter in a pan slightly brown.
2.) Add flour all at once and stir until completely mixed
3.) Keep them on low heat while adding stock/water bit by bit
3.) Keep stirring until the mix is smooth & creamy enough to mold. Set aside

Cooking the croquettes:
1.) Melt butter to cook onion & garlic until fragrant
2.) Stir in beef, carrot & parsley until cooked through
3.) Mix roux & beef together – add salt, pepper, nutmeg & grated cheese
4.) Set aside and refrigerate for a while so it would be easier to shape
5.) Shape roux mixing into balls of 4cm diameter
6.) Coat with flour, dip into whisked white eggs,
       then double coat it again with toasted breadcrumbs
7.) Deep fry until light golden color. Set aside and drain on paper towel.

The croquettes are best served hot with mustard dipping. Our family’s favorite is Dijonnaise Mustard by Masterfoods. Yummie!!!

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Crispy Fried Wonton

Image Hosted by ImageShack.usDeep 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.

 

Image Hosted by ImageShack.us* as featured in Tastespotting and Foodgawker

 

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

 Ingredients:
*  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

 

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 Cooking Directions:

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

 

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“Martabak” – meat pancake asian style

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Martabak or murtabak is a popular street food which is probably originated from the arab culture – which is also popular in Saudi Arabia, India, Indonesia, Singapore, Malaysia & Brunei.  Although I swear I’ve seen a different variety of “martabak” sold on the street corners in China.  The chinese version of martabak is using solely chopped spring onions as fillings, slightly smaller in size, using soft pancake instead of crispy outer layers.

So martabak is more like a late afternoon/evening snacks. Mind you, we Indonesians, love snacking so much that there’re so many varities of snack food for different times of day. If you’re lucky enough to see the martabak seller “in action” when he’s carefully stretching a lump of dough into a huge thin skin to cover the entire wok. I always love a good show before my meal anyway 😀

While the dough is frying in oil, he will whip up the fillings – eggs, cooked minced meat/lamb, chopped leeks/spring onions, pinch of this and that. He will then spread the fillings into the dough, fold the dough into a square, flip it. Before you know it, you have a plate of warm martabak cut into bite size squares with divinely crispy layers.

A few weeks ago, David mentioned about his new discovering of this “absolutely yummy” mongolian pancake. When he described it in detail, I thought it sounds so familiar with Indonesian martabak. Hey, maybe I should try making one, didn’t look too difficult….

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Verdict:  this is such a hard work! least for me. The dough can’t be stretched thin enough, although the pancake turned out to be quite crispy. I don’t think I’d want to make it too often.  Pls excuse the photo too, tough to get the perfect angle….  I hate it!

** Recipe source: Sexy Chef – makasih mbak Rieke!

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Tea Time Donuts – ala JCO


* as featured in Tastespotting *

Long long time ago, I’ve tried making donuts and been getting inconsistent results. Sometimes it worked, sometimes it’d be a complete disaster to a point that I cringed even on hearing the word ‘donuts’. It was my final decision, never to make donuts ever again. Ha! Until yesterday I was still convinced that baking donuts would be a complete waste of time.

Then I read Dita’s donut posting, followed by other foodie bloggers who’ve tried NCC’s donut recipe. Hmmm, this sounds like a fail-proof recipe. Maybe I should give it a try. Even without shortenings, my donuts were puffed up nicely with evenly light yellow color. Ooooohhh, this is soooo cool. So there I was, nicely cuddled up among fuzzy cushions in the sofa, watching the storm brewing in the evening sky outside, then droplets of rain spattering on the living room window. Warm donuts and a hot cup of tea in my hand. Yummmmm……

TEA TIME DONUTS – ala JCO
Ingredients:
DOUGH 1
* 850 gr flour or japanese ‘Komachi’ flour
* 30 gr instant yeast
* 10 gr gsalt
* 600 ml water

DOUGH 2:
* 200 gr flour or japanese ‘Komachi’ flour
* 10 gr salt
* 60 gr milk powder (I use milk flavoring)
* 125 gr sugar
* 100 gr eggs
* 125 gr shortening (I use butter)

Cooking Direction:
1.) Mix dough 1 until smooth with a mixer, cover & rest for 90 mnts
2.) Mix dough 2 until smooth. Knead dough 1 & 2 together    
     until smooth for 10 mnts. Cover and rest for 15 mnts
3.) With a roller pin, roll the dough abt 1 cm thick. Rest for 10 mnts
4.) Cut with donut cutter, remove the hole bit.
     Move to a tray with baking sheet & rest for another 10 mnts
5.) Deep fry in low heat until it turns light golden yellow.
6.) Cool on cooling rack, decorate with toppings.

** Recipe source NCC

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