Archive for indonesian
Also known as Indonesian Beef Ribs Soup. A specialty from Jakarta, the city where I was born and grew up in. But what does “soto” means? Have a look ~ here ~ from my previous posting. Soto Betawi has become a regular menu that keeps popping up every two weeks or so. The reason is because I like it better than the chicken version and Michael would never say no this this.
I ran out of some ingredients & spices a few weeks ago. Little things like lemon grass, fresh galangal and frozen kaffir lime leaves. Of course you can substitute them with powdered ones if that’s the only option, but you know already, nothing beats the real thing. Even from the moment I started mixing the ingredients, I can tell whether the soto is going to have the correct taste or not from the scent of the cooked ingredients. Powdered or packaged ingredients usually have a slightly “off’ chemically taste to it – well, only a few very good brands like Munik, tastes almost like the real thing.
This weekend, a friend brought me a new supply of these ingredients from Shanghai. Whoa my gosh! That gift equals with a pouch of gold nuggets to me. No kidding, where can you get these stuff in the middle of a grassland? So here I am, cooking away my favorite recipes once again….
Recipe for Soto Tangkar Betawi
(or Batavian Beef Ribs Soup) you can have a look HERE
That’s the Indonesian name for steam fragrant yellow rice with chicken and mushroom wrapped in banana leaf. Definitely a mouthful title 😀 It’s a beautiful dish though. The rice is pre-cooked in grated fresh turmeric, coconut milk and thin slices of kaffir lime leaves that makes the steam wafting in the air smelling of fresh turmeric and lime leaves. More fragrant spices e.g. lemon grass, purple basil & coriander leaves are added, wrapped in banana leaf and then double cook the rice in a steamer. Resulting in amazing combination of fragrances. Just beauuuutiful….!
Mike and David had them for dinner last night. One nice comment from him “If I close my eyes when I eat this, I swear I’m in a different country” . Not too bad 😀
NASI PEPES AYAM JAMUR
* 2 cups of rice
* 3-4 cups of coconut milk (I use powdered Kara)
* fresh turmeric 2 cm, grated
* 8 pcs kaffir lime leaves – thinly sliced
* banana leaf for wrapping – (I use alum. foil)
* 4 stalks of lemon grass, bruised
* 6 pcs bay leaves
* boneless chicken thighs – cut bite size
* boiled eggs (optional)
* coriander leaves
* purple basil leaves
* straw mushrooms
* 10 pcs shallots
* 7 pcs garlic
* 7 pcs candle nuts
* 2 cm fresh ginger, bruised
* 2 cm fresh turmeric, bruised
* 1 large tomato, chopped
(grind “ingredients 2” into a smooth paste)
1.) Cook the rice in a rice cooker in coconut milk, grated turmeric
salt and sliced lime leaves. Let it cook through
2.) In the mean time, stir fry paste ingredients until fragrant
3.) Add chicken, mushrooms, stir well, add lemon grass, bay leaves
4.) Add salt, pepper & sugar to taste. Cook chicken till tender
5.) Prepare steamer. Cut banana leaves, on a bed of rice, place
chicken & mushroom, purple basil, chopped tomato. then
topped with another layer of rice. Sprinkle with coriander leaves
6.) Fold banana leave and make it into a tight pocket.
Secure with string or tooth picks
7.) Arrange inside steamer and steam for about 1 hour or so
** Recipe from Mbak Ine Elkaje – thank you mbak 😀