Soto Grombyang Pemalang

This black soup from Pemalang (Central of Java) is very similiar to Rawon soup from East of Java. The different is that it uses Tauco paste, and sprinkled with grated coconut. This side dish is perfect match for rice.

Ingredients:

• 400 gr beef, (i used jarret de boeuf)
• 2000 ml water for boiling
• 1 tsp salt
• 2 stalks of lemongrass
• 6 kaffir limes leaves
• 4 Indonesian bay leaves
• 2 tbs oil

Ground spices

• 2 shallots
• 3 cloves of garlic
• 1 tsp of turmeric powder
• 1 tsb of keluak paste
• 3 candelnut pecan
• 2 tsb fermented soybean paste (Tauco)
• 1 tsp sugar

garnishings:

• fried shallots
• dry-fry grated coconut
• choped spring onions

1. Boil the beef in a pan, add salt, lemongrass, kaffir, bay leaves, continue cooking until the meat turns tender, oozed, then cut into cubes, and put back into the pan. Let it cooked.
2. Heat oil in a skilet, sauté the ground spices. Add a tsb of beef stock, stirr. Turn off heat, and add the paste into the beef pan. Bring to boil before simmering for several more minutes.
3. Serve in a bowl, sprinkle with garnishings.  

Source:
Seri Masak Femina Primarasa Hidangan Nusantara Populer "Yang Lezat dari Cirebon - Semarang"

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Cah Kailan

My mom used to make cah kailan (Kailan Sauté / Stir Fry Kailan), which recipe, i think, is originally from China. She knows that among all legumes that i hate (i hate all veggies), i hate Kailan less. But that does not mean that i love it of course, that is why she often put this on our menu. Recipe is based on my trial and error, of course, trying to remember what she put in the wok....

Ingredients:

• 3 Garlics
• 0,5 tps sesame oil
• 3 branch of Kailan, cut
• 250 gr tenderloin beef
• 2 tbs oyster sauce
• 1 tbs fish sauce
• 1 tbs soy sauce
• 1 tbs sweet soy sauce (Indonesian soy sauce)
• 1 tps ginger powder
• 1 tbs cooking oil

Bring it on!

1. Heat oil in a wok, fry the garlic and ginger powder.
2. Add the meat and cook until half done.
3. Add the sauces, mix well while continue cooking.
4. Drop the kailan inside the wok, and continue cooking for around 2 minutes (don't cook the kailan too long as it is better when it is not wilty).
5. Serve.
   

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Asem-asem and Pindang Serani

My mom used to make a Javanese meat soup which i loved. As you all probably know, that i did not like Indonesian dish when i was a kid, bu t her meat soup which is called "asem-asem", (asem means acid) ugh, j'adore! But that was before she started adding curcuma (turmeric) inside that asem-asem to give it the yellow color, she said it is another variation. I told her that i don't see the difference between that and the regular meat soto if she makes it like that. Beside, i did not like turmeric (only when i live in france that i start to like it and coconut milk as well! Imagine being Indonesian, and does not like those two things, you can picture how stupid i was when i was young!).

Anyway, i made "Pindang Serani" yesterday, and i love the smell of the spices inside, which reminds me of my mom's yellow asem-asem. So i decided to make the asem-asem, but i add other spices so that i can call it my own version of asem-asem? Hehe...

Anyway, sometimes she made pindang-serani-kind of dish too at home, and as you might guess it, i did not like it either, so i hardly ate it.

Ingredients:

• 2 cm curcuma/turmeric, peeled and minced
• 5 cm galangal, crushed
  
• 1 tps ginger powder
• 1 tbs dry shrimp crushed
• 1 chili (or more) thinly sliced
• ½ tps andaliman or schezuan poivre
• 1 lemon grass thinly sliced
• 1 big shallots thinly sliced
• 2 garlic thinly sliced
• 2 tomatoes cut in wedges
• 1 tps raw salt
• 1 lemon, (for the juice)
• 1 spring onion thinly sliced
• 750 ml water
• 500 gr beef, cut

How to....?

1. Boil the beef in the water. Take out the residue resulting from the process (add water if necessary).
2. Add the remaining ingredients (except the spring onion).
3. Cook until the beef goes tender, throw in the spring onion, continue cooking for 1 minute.
4. Add the lemon juice and serve as rice's companion.

To make Pindang Serani:
The same spices as above, (except the andaliman, lemon, spring onion, shrimp and lemon).
Replace the beef with fish.
Boil the spices altogether, and then add the fish in the end, and continue cooking for about 10 minutes.

pindang serani

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Tongseng Kambing

More than a month of absent from blogging? That is really something for me (for a cook wannabe and who is thinking that cooking releases stress, an illness that very often catches me). I have been busy doing nothing as usual. One of the reasons that i do not cook often lately, is that we decided to cut on our food budget (lawyer ..eh...liar). We also try to stop eating beef for environmental reason (ask the net why?!). But even today we still eat it, in a less quantity, of course. We just cannot imagine how we torture the planet by eating more and more beef. What we eat is a kind of our responsibility to the planet (ahum... but forgetting rendang? no way jose!).

Anyway, here is something that i made long time before my absent. Tongseng Kambing (some kind of Lamb curry from central of Java), is one of my favorite dishes ever. I think i have already told a story about the best Tongseng Kambing sold alongside the road in Bandung, which i used to visit during my student years with my boyfriend at the moment (wondering where he is now, hehe).

The recipe is taken from Masakan Indonesia book, Yasaboga, Gramedia, a different recipe than those i have tried, simpler, but not less appetizing, it is on the contrary!

Tongseng Kambing

• 400 gr lamb, cut in dice
• 2 big European shallots
• 2 garlic, crushed, chopped
• 5 leaves of cauliflower, chopped roughly
• 3 chillies, sliced thinly
• pepper
• salt
• 3 tbs kecap manis (Indonesian soy sauce)
• 1 tbs lemon juice
• cooking oil for sauteing

Method:

1. Sauté the garlic, chillies and shallots until golden brown.
2. Add the lamb until the color changes.
3. Add 500 ml water, kecap manis, pepper, salt.
4. Cook with low fire until the lamb is cooked
5. Add the cauliflower, stir well.
6. Turn off the fire, serve by adding the orange juice.

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Lamb Satay

I loooove lamb, especially when they still have that greasy part attached to it. And if you grill the meat, oh, it is melting inside your mouth... i am loving it!

Anyway, this is another quick and easy recipe. In my youth days, i did not like Sate, (except Sate Padang), as i hate their peanut sauce... It started one day, my house mate in Bandung introduced me to a restaurant in Cipanas Puncak area, called Sate Sinta. Ever since i could not forget their juicy lamb sate, and i could slowly, but sure, start eating lamb sate, as long as the sauce is not made of peanut sauce. In my small brain, i thought that every satay tastes the same, including their sauce; the companion sauce is no other than the peanut. But it is also weird, because i do like gado-gado, or somay, other Indonesian food which use peanut as their sauce.

A couple of years ago, i accidently discovered this site, i also found out that the owner has the lamb satay recipe which tastes the same as Sate Sinta Restaurant's (but of course, the ingredients are not that various either, how much taste bud combination that you can have from it?). I was jumping of joy to find out that it is very very simple to make it, and Mr. Gorilla loves it very much (oh yeah i took him to the restaurant in Cipanas the last time we visited Indonesia last year, it seems that they are doing very well judging from the number of branch they have, 3 restaurants in the same area, and one branch in Bandung...wow).

This recipe is like my lender of the last resort; whenever i am too lazy to cook, i make this sate...

You will need:

• Bamboo skewers
• 500 gr lamb meat, cut in dices
• 1 tbs olive oil
• Indonesian soya sauce enough to marinate all of the meat ( around 4 tbs)

Kecap Sauce, mix the following, before serving in a small bowl:

• 1 tomato cut in dice
• 1 shallots and 2 chillies, thinly sliced

Let's bring it on!!

1. Soak the bamboo skewers in water for a couple of hours
2. Marinate the meat, olive oil, soya sauce, during 1hour (or overnight, as you like).
3. Pass the meat through the bamboo skewers (around 4 pieces)
4. Grill.
5. Serve with the Kecap Sauce.

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Bibimbap

My plate is full of colours, thanks to the Koreans, hehe. I love this dish, since it tastes good, easy to make, and healthy (yea yea, i know, if you are very much looking for healthy food, this is not the blog to be). I got a very lazy attack on the day i cooked it, so excusez-moi for using powdered garlic. I did not use the scrambled eggs either, as i think we had enough on our plate (it was just a normal dinner, come on, enough with big feast almost every night, hehe).

Bibimbap (original recipe is from 120 recettes de cuisine traditionnelle Coréenne, Grancher 1999)

ingredients and methods:

• 2 bowls of rice (for 2 people)
• Sesame seeds

• Minced meat, mixed all together the following ingredients, and stir fry it;

250 gr of minced meat
1 tbs Kikoman sauce soja
1 tsp chopped garlic
1 tsp sesame oil
black pepper

• Cucumber:

1 cucumber, thinly sliced, add 1 pinched of salt, set it aside for 10 minutes. Throw away the water. Add sesame oil, stir fry it for 5 minutes.

• Turnip

1 turnip, julienne sliced, marinate with ½ tps of salt.
Drain the water, add 1 tsp of powdered red chilly + ½ tsp of garlic +1 tsp vinegar +1 tsp sesame oil
(i added also 1 tsp of Korean red chilly paste, gochujang – yeah, i kinda love this paste), mix very well

• Soja Beans

70 gr soja beans, blanch with hot salty water for 5 minutes. Drain water, add 1 tbs of soja sauce and 1 tsp of sesame oil, drain it.

How to serve it?
In one bowl contains of rice, put each ingredients, until they cover the rice. Sprinkle a little bit of sesame seeds on top. Eat the rice by mixing them all together in your bowl.

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Sach Ko Cha Manor, my first adventure in Cambodian Food

There is a new challenge in town, which is unwittingly launched by my one and only french best friend JM (not easy to be friends with the french, but that does not stop you from marrying one of them, hehe) and it is about Cambodian cuisine. His passion about South East Asian culture (surely women and food - the major and the best import comodities from there, haha) and the fact that he is dating a Cambodian woman where she used(!) to cook him Cambodian cuisines makes me wonder, how come he could not tell if he has already tasted the famous South East Asian smelly shrimp paste or not (which is inseparable from our cuisine). And one thing that he was so sure about, is that his girlfriend always uses oyster sauce in her cuisine. It is obvious that he knows only eating but not cooking....(that is soooo guys, while most of Indonesian women thought that western men are good in kitchen...but men will always be men – they become effortless when they know that their women can act better in front of the stove).

So i browsed the net, to find the cuisine of Khmer. And i found THIS SITE, consisting very comprehensive easy to make Khmer recipes. What a hard work to make this site, since it has a vaste recipe collection, with pictures! Standing ovation to this woman (or guy?).

I thought that Cambodian cuisine would be more less the same as its neighboring countries, such as Vietnam, Laos or Thailand. But i was wrong.... In my humble opinion, it is closer to Chinese, as they use a lot of Oyster Sauce (i have been having this opinion since in Indonesia we only use oyster sauce to cook Chinese food). Laotian food is closer to Thailand in this case , whileVietnam has another kind of taste, which sometimes (but not all of the time) closes to Thailand too. Anyway, Thai food benefits from the fact that this world is full of Thai cook books in different languages with awesome pictures, (while i had not yet found super excellent Laotian cook book for example - or maybe i did not put enough endeavor to find it), which makes it looks more gastronomy and makes other South East Asian cuisines (including Indonesia) look less appetizing. That is why, my adventure (and i guess this applies to most people) in Indochine food, started from Thai dishes (which never fall short in cheering our tongue!).

Back to Cambodian cuisine, so far, i did not find the use of shrimp paste in their recipes but i could be wrong. And they do not use that often shallots, which again, (imho) makes them closer to Chinese cuisine because in Indonesia, yellow onion is rarely used. In general it's put in service when we want to use chinese food. Sometimes, they use lemon grass or turmeric. But most of the time it is about fish, oyster and soja sauce. Nevertheless, looking at those recipes make me want to try one by one starting tomorrow, hehe. So this is a new beginning of my Cambodian adventure....and it starts with Sach Ko Cha Manor (i omit the bell pepper - hate it- and i only have chinese cabbage instead the normal cabbage).

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Bistik Daging

One of my favorite dish from mommy's kitchen... (kata orang, buset, keluarga semua muka kayak manusia purba kok sok sok-an panggil mommy...hahaha).

But i made this based on a recipe that i got from a book... I don't really like the taste, as maybe i did not use the best indonesian sweet soy sauce..or maybe it is just not mom's. Have to call her tomorrow to ask her recipe...

Bistik, maybe it is an indonesian version of Beef steak... which was misspelled, or simply because this steak is bisexual, hehe...

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Gangsa

The recipe is taken from the 1010 Original Recipes of Indonesian Cuisine, and seemingly, this dish is from Banjarmasin, a city in Borneo island (oh...hey..one my best friends is from there, how are you bro?)

Anyway; nothing beats my own wild idea, going rock and roll in the kitchen while listening to The Doors screaming from the speaker of Mr. Gorilla (should be read= i do mic mac with the original recipe). And yea, silly me, i forgot to add chillies!! Grrr.. but anyway, the result was heaven on earth, which put end the fight between me and Mr. Gorilla over the erased pictures (read the previous thread). I told him before that he was so not worth the foood that i was about to serve him. He tasted it, and agreed with what i said, which then made me laughed...

He seemed to enjoy it a lot, and asked me if the cuisine was Indonesian, and i answered, "Yes! Very!!" Frankly speaking, i don't remember having eaten this dish before tonight. How we are trully blessed being Indonesians, there are so many things to be discovered from our own country!

Gangsa

• 500 gr beef meat (the best one is ...euh the one to be used for shimmering)
• 1 tbs coconut oil for cooking

Crush the following:

• 1,5 tsp coriander powder
• 4 cloves of garlic
• 0,5 tsp kencur (lesser galanga)
• 1 tsp turmeric powder
• 1 pinch of tamarind
• 0,5 tsp salt
• 1 tsp shrimp paste

Directions:

1. Boil the meat until tender, sewage, slice thinly, and drop it again to the boiling pot.
2. Stir fry the ground spices with the coconut oil, add it to the pot of meat, let it shimmer until the water reduced greatly.
3. Ready to be served (oh why do i think of Steffi Graff, each time i hear the word Serve!!)

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Oxtail Soup

Do I fall in love with my butcher next door? It seems true, because they fulfill my standard of the perfect butcher as they sell only halal meat, cheap price for good quality (qualité/prix, which is the term the French always use, I love it, lol) , and...sometimes they sell difficult spare parts of cow such as tail, intestine, liver, which probably are not worth to be sold in the supermarket, apart from making clients disgusted by their looks (if looks could kill, hehe) and their bizarre taste.

I am too lazy to put the recipe, actually, well, i got the recipe from the net...they are more lest the same..

Ingredients:
1 Oxtail, boil around 15 minutes, change the water, boil again till soft
150 gr beef meat, cut
2 potatoes, peeled, cut
2 carrots, peeled and sliced thinly
1 spring onion, slice thinly
2 tbs of parsley
4 tomato wedges
lemon wedges
cooking oil

grind smoothly,
3 shallots
2 cloves garlic
1 ginger powder
0,5 nutmeg
white pepper

directions:
stir fry the spices with cooking oil, and drop it to the boiling oxtail and meet, add the potatoes, carrots. Cook till the veggies turn soft (shimmer it till the water reduced greatly) , add the parsley and tomato wedges, cook a little bit, and add the spring onions. Turn off the fire, transfer to a serving bowl, and serve with lemon juice.

Well, you know what, no photo for this thread, because my smart mr. Gorilla erased his camera's memory card, and thought that he had already transfered all of the data to the computer, et voilà there goes the cute picture of my oxtail soup... fait chier ce mec.... putain!!!!!

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Ayam Bakar dengan Saus à la Blora (Grilled Chiken with Sauce à la Blora)

Blora is a city in the central of Java, which is famous not only for their newly discovered fossils, (apparently it is paradise for antrophologists) but also for their satay. The peanut sauce is different than the normal peanut sauce used in most of satay in other part of Indonesia (or South East Asia). I read that the meat used is not beef, but it is water buffalo meat. My guess is that it has something to do with the history of the spread of Muslim religion during its early years in Indonesia. Long time ago in Indonesia when Hindu ruled Java, there were several saints (Muslim missionaries) who tried to convert the Hindus to become Muslims. In order to win their sympathy and gain followers, the saints, among others, refused to eat beef, a believe (or a belief? huh..my lousy english) which is uphold by the Hindus, and taught this to their followers.

It is quite difficult to find a place where you can buy satay Blora in Jakarta. When i was a kid (the time when i did not like satay, and many other Indonesian food) there was one small market in Cikini called Hias Rias Market, where you could find a small restaurant situated in the heart of the market which sold satay Blora. I think it was from this restaurant i ever heard the name Blora for the first time, which sounded funny in my kiddy ear. Now whenever i hear the name Satay Blora, i would think of the small market called Hias Rias next to my elementary/junior high in Jakarta, and that small restaurant situated in the middle of the bazaar, among bookshops (where I used to search for school books and stupid typical 80's stickers), shops for hobbyist (philatelists,) but never really packed with women searching for sewing and knitting kit although the market was actually destined for women and their related hobbies. Even at that time there were only small numbers of passers by, and most of the time, I remember that the sellers were bored waiting for costumers.

Nowadays, the name Hias Rias is still there, i guess, but ever since they renovated the market, more than 20 years ago (they put a small building name Hias Rias Cikini to replace the more traditional ensamble of shops), the 'mall' is always as dead as the cemetery. I have not been there for ages. I don't know if there are still sellers over there, if it is still open.....Hmmm...Suddenly I miss that good old days where my mom would make us pass it, because she always parked her car behind the market. I miss the ambiance of my city in the early 80's and I miss my mom! :((

Anyway, I did not have beef...neither buffalo water meat. Thus I use chicken thighs instead. The inspiration is taken from the net, from Tabloid Nova page.


Ingredients:

• 4 chicken thighs
  
• 50 gr (or twice) peanut, grind smoothly (we ground it coarsely, bad idea!)
• 400 ml coconut milk
• cooking oil

Crush the following:

• 1 tsp coriander grains
• 2 shallots
• 1 garlic
• 1 tsp Indonesian lesser galanga (kencur, if you don't have it, omit or use galanga instead)
• white pepper
• salt

Directions

1. Boil the chicken until cook. Pat dry, set aside. Save the chicken stock for other use.
   
2. Heat oil in a pan, add the ground ingredients cook until the aroma got out. Add the peanut, mixed well, and add the coconut milk. Cook until the sauce thickens.
3. Brush the sauce all over the boiled chicken.
4. Grill until brownish and serve immediately with the peanut sauce.

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Rawon

I must admit that I am running out of cooking ideas lately. Half not in the mood of doing something repetitive (due to fatigue probably), the other half is that I am feeling that I am not a great chef, which make me reluctant to act in front of the stove (yeah that stove is like a stage for me..i stand in front of it more than i stand in front of Mr. Gorilla, haha).. I do feel that I have already tried most of Indonesian cuisine. I just realised that living for almost 4 years here, has made me try almost different dishs each day (confirmed by my husband, that actually makes him thinking that Indonesia is a very rich country in taste! - huh..has he forgotten that i cook also other asian countrie's cooking). I feel that it is really not easy being creative, as you probably can see from my blog...huuu....

And anyway, last night, I made Rawon, the famous black beef soup from East of Java, Indonesia. I think i have upload the recipe in my old blog, or even in the new blog...This is one of the repetitions that i am talking about just now. But anyway, it tastes so good that you will have to make it more than 20 times in your lifetime....gulp...

This one is my own recipe, inspired by a friend's and a book about East Java cuisines. She said that Rawon is best consumed a day after, so you need to prepare it the day before and heat it again (logic ha!). But then a famous french chef would say that if you say so, then you are not a good cook. Oh who cares what he thinks, I still agree to the former opinion, because “mijoté/simmer” technique is a must in this case.

It is too bad that I did not have the appropriate accompanies for rawon such as boiled duck salty eggs, bean sprouts, and sambal. Fortunately I still have fried shallots...

Anyway this is an easy recipe. As usual, i am using powder spices!

Ingredients:

• 300 gr beef (I chose bifteck/steak) cut in dice
• 20 gr kluwek paste, soak in a cup of hot water, sewage and blend till smooth
• 1 lemon grass, bruised
• 2 salam (indonesian bayleaf/laurier) leaves
• 3 kaffir leaves
• 2 cups of water
• 1 tsp ghee
• 1 or 2 tbs of chopped spring onions

Ground Spices

• 1 tsp galanga in powder
• 2 shallots
• 1 garlic
• 6 bird's eye chillies
• 0,5 tsp turmeric powder
• 1 tsp ginger powder
• 0,5 tsp white pepper powder
• 1 tsp shrimp paste
• 2 tsp white sugar
• 1 tsp or more
• 1 tbs grains of coriander

kluwek (or kluwak) nuts and paste

Direction:

1. Heat the ghee in frying pan, and sauté the ground spices, bruised lemon grass, kluwek paste, salam and kaffir leaves.
2. Add the beef cuts cook till half done.
3. Add the water.
4. Simmer until the sauce turns a little bit thick (but the idea of rawon is actually a soup) , add the chopped spring onions and turn of the fire.
5. Serve with the companions and rice.

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Korean Seasoning Grilled Meat

This weekend, I was supposed to go to a barbecue party at a friend's. I have already planned to bring my own food, since I know that others would bring pork, a meat that is against my belief. I was thinking of showing up with my own version of Korean BBQ, which would make our neighbours in our apartment building are green with envy (but if your neighbour is Korean, it is us who will be knocked out with jealousy :)) ) caused by the nice smell disseminates throughout the hall. Oh yeah..that small kitchen of ours can produce delicious things, enough to make our hearts warm...

But then a heavy headache paid me a visit in late afternoon so we decided to cancel on going, as the weather was not so supportive for barbecue party either. Nevertheless, we ain't going to spend the weekend not eating something good aren't we? So I told Mr. Gorilla that I still wanted to do this Korean BBQ thing in our living room, just the two of us in a more romantic way. Just like in those Japanese or Korean BBQ restaurants in Jakarta (oh..how I miss Arirang and Hanamasa, hehe).

Luckily we have a cheap bbq-on-stone utensil (bought for less than €20 at CASA store) that we can put on our small table, and enough to suit our barbecue ego. The French love this kind of dinner where they heat their cheese and meat, for the convivial reason of it: each one prepares their own meat, then grilled it. The whole idea is that everybody is eating slowly: waiting for the meat to be ready while at the same time we talk about world's economy crisis..(yea right!!).

The only con for our utensil is that, it is so manual that we need to add the alcohol burner every now and then to keep the fire running enough to help the meat done. So annoying because Mr. Gorilla is out of our conversation very often, since he had to stay focus not being burned when adding the alcohol. But we cannot complain considering the price, hehe. It exists an electricity model from TEFAL, but I don't like it. Too modern, pricey, bigger (where would we put this thing in our tiny apartment anyway) and beside, no pain no gain! (which is a BS..actually). So Non, merci... I am just happy with this "antique" model...oh so fragile that oh the stone has a wrecked sign on the middle of it already...lol

Korean Barbecue
(the real recipe, can be found in 120 recettes de cuisine traditionnelle coréenne, Grancher 1999 under the name San Jok - this is, as usual, my own version of that recipe).

Marinate 700 gr of faux filet meat cut in the mixed-sauce for 1 hour, slip (poke) the meat one by one to bamboo skewers and grill it. And if you are in a rush and don't feel like using a bamboo skewers, then just grill the meat directly.

Mixed sauce:

• 3 cloves of garlic chopped
• 1 tbs of rice vinegar
• 2 tbs of soy sauce
• 1 tbs sugar
• 2 tbs of sesame oil
• 1 tbs of sesame grains

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Sayur Bac ha à la Balinaise

Maunya sih bikin jukut Ares, sayur batang anak pohon pisang yang menurut resep 1010 masakan asli Indonesia (Gramedia 2008), asalnya dari Bali. Tapi di sini di mana dapet batang anak pohon pisang? Ada sih, di rumah gue, hehe..tapi kita gak tau apa pohon pisang kita itu comestible ato nggak.. salah-salah kita keracunan, mampuslah kita..hehe. Kemaren nemu sayuran aneh, yang namanya Bac ha (colocasia gigantea), yang banyak terdapat di Asia, tapi konon di Indochine sayuran ini banyak dimakan. Jadi inget, waktu kemaren di Bali pas di kampung nenek, kita kehujanan, eh dikasih sama tanteku, teduhan daun kuping gajah ini....lawan ujan rintik-rintik sih oke..lah yang dilawan badai tropisnya Bali, kuyublah kita..hehe...Mukanya sih mirip batang daun pisang ya, ya udah tarik maang!!!

Ternyata rasanya ya gak ada rasanya, hehe..abis udah ketutup sama segala bumbu medoknya Bali). Tapi tauk deh, tetep aja kalo yang disuruh makan sayur dan rumput-rumputan, gak pernah demen...

Ini resep udah banyak yang saya ulak alik dari resep aslinya, buku 1010 tadi itu. Aduh jadi kangen tanah air nih, apalagi abis ngeliat foto-foto orang perancis yang 6 bulan keliling Asia Tenggara..Ugh...mauuu!!!!

Bahan:

• 300 gr daging sapi, potong-potong
• 1 liter air
• 2 batang bac ha masing-masing sepanjang 20 cm, potong melintang, taburi garam (1 atau 1/2 sdt) aduk rata, diamkan 1/2 jam
• 1 lembar daun salam

Bumbu A, iris tipis lalu tumis:

• 1 cabai rawit
• 1 cabai merah
• 1 bawang merah besar
• 2 bawang putih besar geprek

Bumbu B, haluskan bersama-sama:

• 2 cm kunyit, kupas
• 1 sdt terasi
• 1 sdt lengkuas bubuk
• 1/2 sdt kencur
• 2 bawang merah besar
• 1 bawang putih
• 1 cabai rawit iris
• 1 cabai merah iris

Cara:

1. Rebus daging dalam 1 liter air hingga empuk bersama dengan daun salam
2. masukkan sayur bac ha, masak hingga sayur layu.
3. Tambahkan bumbu B, aduk rata, masak hingga air menjadi agak surut dengan api sedang
4. Tambahkan bumbu A, aduk rata, masak lima menit
5. Hidangkan

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Semur Bola Daging dan Tahu

Percayalah, saya dulu paling benci makan semur. Tapi karena kemaren ini masak nasi uduk kok rasanya kering banget ya. Jadi kangen semur... Tapi nasi uduknya udah abis dari kapan tau, eh bikin semurnya baru belakangan.

Ibu di Jakarta sering bikin semur model begini, ada tahunya, ada bola-bola dagingnya. Tapi dia bikin bolanya gepeng gitu (digencet kali ye). Kalau yang ini, saya suruh si Mas Gorilla bikin buletan, eh dia niat banget bikinnya bulet, gak tega mau digencet-gencet juga. Walaupun belakangan setelah dimasak, hasilnya gompel juga :)

Resep, hmmm.. jelas ngarang lah... lupa terus tiap mau tanya resep sama ibu, padahal semurnya dia mayan enak juga. Untuk resep yang lain, coba lihat ini.

Bahan:

• 400 gram daging cincang, bentuk bulat-bulat
• 1 buah tomat potong dadu
• 1 sdt bubuk jahe
• 1 sdt bubuk ketumbar
• 0.5 sdt lada
• 1 sdt bubuk pala
• garam
• 4 sdm (atau lebih) Kecap Manis
• 3 siung bawang merah iris tipis
  
• 2 sdm bawang putih, geprak
• 5 tahu goreng
• 1 sdt ghee
• 2 mangkuk kecil air (sekitar 400 ml)
  

Taburan:

• Bawang Goreng
• Cabai kering

Cara:

1. Panaskan wajan dan ghee. Tumis bawang dan bumbu-bumbu lainnya.
2. Masukkan daging ke dalamnya, aduk perlahan.
3. Masukkan air dan tomat beserta kecap.
4. Masak hingga kuah air tinggal sedikit, tomat sudah hancur, begitu juga tahu berwarna agak gelap (sorry ini gue gak gelap-gelap amat, karena sudah laparrr!).
5. Hidangkan dengan taburan, makan dengan nasi biasa atau nasi uduk.
   

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Tengkleng Solo

Walah.. udah lama banget gue gak posting resep di sini, sampe udah lupa tampilan blog terakhir tuh apa, dan gimana lay out blog ini. Sebelum pulang kampung selama lima minggu, saya emang udah aga-aga males posting resep maupun masak. Ternyata begitu pulang kampung, makin males bow! Soalnya udah kebiasaan dimanja di rumah, selalu ada yang masakin, dan kalaupun kita makan di luar, makanannya enak dan lebih murah daripada di Perancis (ya iyalah!!).

Pulang kampung, gak bawa oleh-oleh macem-macem juga.. semua barang gue kirim dari Jakarta dan Bali. Bangsa cetakan lontong, loyang martabak juga dikirim lewat kapal laut.. mudah-mudahan sampe, entah kapan sih sampenya. Soal waktu sih gak penting, yang penting selamat sampe tujuan itu loh.. soalnya kalo nggak gue nangis,.. loyang martabak gitu loh!!! Udah gitu saya juga ngirim beberapa buku resep saya lewat kapal laut...mudah-mudahan sampai dengan selamat deh :( bisa nangis gue kalo nggak..

Dan ternyata, begitu saya pulang ke Perancis lagi, saya gak depresi-depresi amat sih, walaupun kenangan akan tanah air dan makanannya masih terus di kalbu. Cuman ternyata kesibukan saya juga gak berkurang, ada aja yang bisa dikerjain (maksudnya sih ngeneeeet melulu.. ), selain kerja part-time-an. Dan akhirnya saya punya prinsip untuk masak rada wah kalau weekend ajalah, untuk menghemat segala hal, yang penting, sayur gak dilupakan (theorinya sih gitu.. tp kadang suka jarang juga masak sayur!).

Sebetulnya waktu pulkam kemarin, saya ga terlalu banyak makan macam-macam juga... soalnya sepupu saya ternyata sakit kanker usus di usianya yang masih muda, saya jadi agak takut terlalu makan macem-macem, walaupun saya berkesempatan makan kecombrang (belum pernah loh), waktu di tempat kakak di Bali. Rasanya emang maknyus banget!!! Belum lagi masakan-masakan Bali yang lainnya.. pokoknya harus dicoba deh!

Nah, malam ini saya masak tengkleng dari kota yang saya cuman lewat sepintas saja (nyesel deh) waktu kemaren pulang kampung. Disepanjang jalan, saya banyak melihat resto-resto yang menampilkan tengkleng sebagai menu utama. Bikin penasaran, apaan sih tengkleng itu.. ternyata di rumah nyokap sering masak..hahaha.. gue aja yang oon, gak pernah mau tau apa nama masakan. Hi, memalukan!

Inspirasi Resep, diambil dari sini.

Bahan:

• 400 gr daging kambing, potong
• 100 gr babat kambing, potong kecil-kecil (dapet dari toko daging langganan deket rumah, gara-gara Idhul Adha kemarin. Jumlah bisa dikurangin, karena saya hanya pakai untuk aroma aja sebetulnya)
• 1 batang sereh geprak
• 2 lembar daun jeruk purut
• 1 lembar daun salam
• 1 sdm jahe
• 4 cm laos geprak (saya emang agak royal pakai laos asli, tumben.. iseng aja beli di toko asia tadi)
• 1/2 sdm minyak samin

Bumbu Halus:

• 8 cm kunyit bakar kemudian dihaluskan
• 4 bawang merah besar (ukuran Eropa)
• 2 bawang putih
• 2 butir kemiri
• 2 cabai
• 1 sdm ketumbar

Cara:

1. Rebus daging dan jeroan dalam 700ml air (kalau kelebihan, silahkan tunggu sampai air berkurang)
2. Sementara itu tumis bumbu halus, bersama sisa bahan lainnya, masukkan dalam air berisi rebusan daging dan jeroan
3. Rebus hingga matang dengan jumlah kuah yang sesuai dengan keinginan hati :)

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Gulai Nangka Muda (Young Jack Fruit Curry)

Young jack fruit curry, or Gulai Nangka, is a typical Minang (West Sumatera) dish, that you find easily in every Padang Restaurant, all over the world (i heard that there is a special Minang/Padang restaurant in the US, so i think that they must have this savory curry on their menu!). And it should be the cheapest meal in every Padang restaurant, since my stingy colleague in Jakarta always ordered this curry to go with the white rice and sayur daun singkong (steamed casava leaves), taken into consideration that vegetables are always free in every Restaurant Padang (yea that filthy bastard loaded his plate with many other side dishes if it was the boss who paid the meal - just until they almost fell out from the plate).

I made this curry a bit "raw" (in therm of: i did it my way my rebel way), using more than just tetelan (fatty part of meat) but opt in for the real deal: the beef meat itself. I was generous on putting french beans and (curly) cabbage inside the big cocotte, and i used only light coconut milk (condensed one is strongly advised since it will give tastier effect - warning warning danger for your health!).

Ingredients:

• Meat, cut in bits
• 3 sheets of curly cabbage, cut out the hard part, cut lengthy (i just cut it raw... no precise form, utterly unmannered me!)
• 400 gr long beans cut 3 cm length each time
• 1 Lemongrass, crushed
• 2 Kaffir leaves
• 1 tsp ginger powder
• 1 tsp tumeric powder
• 1 tsp curcuma powder
• Water to boil meat
• 1 tsp of Ghee / vegetable oil
• salt
• pepper
• 400 ml coconut milk
• 1 can of young jack fruit

Ground spices:

• 4 shallots
• 2 garlic
• lots of chilli

Method:

1. In a big cocotte (cooking pot), boil the meat until tender and water is greatly reduced
2. Sauté the ground spices and other spices.
3. Combine the sauté spieces to the boiled meat in the cocotte, add the coconut milk
4. add the vegetables, cook until tender according to your liking.

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Nasi Kebuli

Nasi kebuli terenak yang pernah gue makan adalah nasi goreng bikinan emaknya temen temen gue (jadi gue sama sekali gak kenal sama orang itu sebetulnya), cuman temen kost gue pernah bawa pulang nasi yang dibikin sama ibu temennya yang keturunan Arab... rasanya yahooooo banget deh. Tapi gue gak pernah tuh nemuin nasi kebuli yang rasanya mirip-mirip, gurih yahud gitu. Nasi kebuli yang gue bikin malam ini, rasanya sih enak, tapi gue pikir masih kalah sama nasi kebuli yang pernah gue colong dari piringnya temen kost gue itu.

Nasi kebuli ini gue hidangkan untuk ipar-ipar gue yang weekend ini ke rumah kita. Mereka bilang sih enak banget. Terus terang gue ge-er. Ipar cowok gak berhenti-berhentinya muji soto kudus yang gue buat kemarin malamnya sebagai hidangan utama, lengkap dengan kering kentang (ini kering kentang asli naturan digoreng gak dikasih bumbu apa-apa), telur dan daun persil, bihun, dan telur, tapi gak ada emping, dan gak ada sambal (sengaja karena takut cuman gue ama suami doang yang demen).

Oh ya, kemaren malam, memang ada temen kami (dan pasangan) juga yang datang untuk makan malam. Aneh, penggemar masakan gue adalah para pria bule, sedangkan wanita bule kalo gue perhatiin (termasuk adik suami), adem ayem aja makan masakan gue... Apakah masakan Indonesia lebih mengena di gen pria kaukasian? Perlu diteliti lebih jauh tampaknya..

Resep asli, saya lupa dapat dari mana, yang jelas dari net, tapi saya gubah-gubah sendiri, karena memang tidak ikutan takaran aslinya.

Nasi Kebuli

• 2 bawang bombay potong dadu
• 2 sdm bawang putih kering
• 3 cup beras (untuk empat orang)
• 400 gr daging kambing, potong-potong kecil
• 1 sdt lada
• 1 sdt kayu manis
• 1 sdt kapulaga
• 2 cengkih
• 2 sdt ketumbar bubuk
• 1.5 sdt jahe bubuk
• 1 sdm minyak samin
• 3/4 sdm garam
• 2 bay leaves (bukan daun salam indonesia, tapi daun salam eropa)
• 1/4 sdt merica putih
• 400 ml susu cair
• 500 ml air
  

Cara:

1. Kukus beras selama 30 menit.
2. Tumis bumbu-bumbu, daun bay, bawang-bawang dengan minyak samin.
3. Masukkan daging kambing, masak hingga 3/4 matang, tambahkan air, masak dengan api besar, hingga air habis, awasi terus, dan aduk rata (hati-hati gosong).
4. Masukkan beras yang sudah dikukus kemudian aduk rata dan tambahkan susu, masak dengan api kecil, aduk terus hingga susu menguap.
5. Kukus kembali selama 30 menit.
6. Hidangkan dengan bawang goreng, dan kering kentang, serta acar timun.

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Empal Blado à la Sparklingcosmic

Yah beginilah, maunya sih selalu masak makan makanan Indonesia, tapi kenapa ya, saya akhir-akhir ini kurang bergairah memasak, dan makanan Indonesia butuh kesabaran dan energi banget khan.

Intip punya intip di tempatnya Deetha, ya dapet deh tuh ide untuk bikin blado (kebujuk sama kata-kata di blognya yang bilang: GAMPANG!!...hehehe) padahal, saya dari kecil (sekarang sih udah nggak), benci banget sama masakan ini. Kalau ibu udah bilang: hari ini menunya belado, uhhh... rasanya langsung pengen mogok makan (saya emang paling susah makan waktu kecil, ampun deh, bikin ibu dan para pengasuh gregetan). Tapi semenjak di Perancis, emang masakan Indonesia apa aja doyan!

Tapi malas masih melanda, maka saya pun pakai sambal lampung andalan saya yang saya simpan di botol, untuk cabenya. Dan karena ceritanya saya adalah Loro Jonggrang Perancis (duleile) yang tinggal tunjuk, saya pun mengerahkan raksasa gorilla untuk memotong bawang dan mengiris daging, agar tugas segera selesai, trus kita bisa makan bareng, dan saya pun bisa tenang lagi nongkrong di depan komputer, hehe (maklum Loro Jonggrang yang ini emang maniak komputer -kalau Loro Jonggrang jaman Prambanan maniaknya apaan ya? Yang jelas bukan cowok gede superpower). Yah, masih untung deh si Loro Jonggrang, daripada Dayang Sumbi, yang mau ngawinin adalah anaknya sendiri (heheh.. oedipus compleks udah dikenal dari jaman dulu yeee).

Anyway, cara banyak yang saya karang sendiri. Soalnya saya gak pakai rebus-rebusan, males banget, karena udah lapar, hajar bleh. Dan blado yang saya bikin, ini blado kering, karena saya matangin sampai garing, dan saya pun gak pakai tumbuk-tumbuk lagi. Bawang diiris tipis saja, males ngegerusnya, males banyak cucian, dan pokoknya malaaaaaaaasssssssssss.....

Bahan:

• 500 gram daging sapi muda (saya pakai veau, yah empuk-empuk gitu lah)
• 1 sdm (atau lebih) sambal lampung
• 2 bawang merah ukuran besar, iris tipis
• 1 siung bawang putih, geprak kemudian diiris tipis
• Garam
• Merica
• air jeruk nipis dari 1/4 buah jeruk nipis
• minyak goreng banyak

Cara:

1. Iris tipis daging, kemudian goreng kering dalam minyak banyak (saya pakai friteusse, jadinya praktis dan dapet tuh garingnya). Tiriskan, sisihkan.
2. Tuangkan satu sdm minyak goreng ke wajan panas, masukkan sambal lampung dan bawang-bawang, garam dan merica. Tuangkan air jeruk nipis, aduk rata. Matikan api.
3. Aduk rata empal dengan cabai.
4. Hidangkan.

By the way, dengan menggunakan konsep yang sama, yaitu ikan asin dicampur dengan tumisan sambal terasi + bawang merah + tomat potong-potong + garam + merica + gula sedikit + daun jeruk + bubuk lengkuas =
Sambal ikan asin!!!

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Sate Padang

Saya nggak suka sate ayam saus kacang, wah, dari dulu sampe sekarang itu yang gak pernah berubah, gak gue makan dah (kecuali kali kalo ada yang naruh di piring gue, dan kalau acara makan di KBRI untuk 17-an maupun lebaran, sate ayam gak pernah absen, jadinya gue pasti ikutan makan juga). Satu-satunya sate yang saya suka dari jaman dulu sampai sekarang, adalah Sate Padang (sekarang sate kambing bumbu kecap doyan juga sih).

Resep sate padang ternyata banyak tersedia di net, dan saya sering juga mempraktekannya (tapi baru kali ini diposting). Tapi gak tau deh kenapa, mungkin rasa curcuma ataupun cuminnya di sini beda, kok keras banget (saya sering kebanyakan ngasih bumbu-bumbu ini ke dalam masakan gulai saya, jadinya malah lebih ke masakan Arab bukan Padang).

Resep, silahkan lihat di sini, sini (belom dicoba, cuman dipasang di sini buat reference karena menarik juga untuk lain waktu).
Saya makan pakai nasi dan ditambah taburan bawang goreng, gak ada tuh yang namanya jeroan, lidah, juga daun kunyit...karena gak punya, padahal kalau punya, wuih.... ennnuak banget yee!

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