udang bakar

Baru kali ini nih coba udang dengan cara gunting cangkang bagian pungungnya dulu (metode youtuber liqizi), jangan dikupas, biarkan udang tetap menempel pada bagian udangnya. Buang pembuluhnya, trus dicincang2 tanpa harus sampai putus cangkangnya. Bakar. (Aku bakar di oven 200°c selama minimal 10 menit)

Vinaigrette :

-taroh sedikit cuka (sekitar 2sdm) dalam mangkok kecil, masukan perlahan2 4 SDM minyak. Tambahkan gula, minyak wijen dan biji wijen. Bolehlah kalau ditambahkan  mayonaise. 

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Nasi Bakar Ikan Teri dan Daging Bakar saus Kecap Manis

Nasi bakar yang dihidangkan dengan sayur pepaya muda dan sambal bawang

Siapa sih yang ga demen sama nasi bakar? Wanginya itu loh, bikin jadi lapar. Kebetulan di kebun ada pohon pisang yang daunnya lumayan lebat untuk dibikin bungkus nasi bakar. Dan mumpung belum musim dingin, masa hibernasi buat kebanyakan pohon, dan pohon pisang kami ini, harus ditebang sampai sekitar 1 meter dari permukaan tanah, kemudian kami bungkus tanah sekitar dan batangnya, biar tidak beku.

Baiklah, tanpa bertele-tele, mari kita intip resep nasi bakar.

Daging bakar bumbu Kecap Manis

• 300 gr daging khusus untuk sate (has dalam atau jenis lainnya), cincang atau potong pipih tipis

Bahan rendaman daging:

• 1 sdm air jeruk lemon
• 2 sdm minyak
• 1 sdt jintan
• 1 sdt merica
• 2 sdm kecap
• 2 siung bawang putih haluskan
• 1 sdm ketumbar sangrai

Cara:

1. Dalam sebuah mangkuk besar, Campur semua bumbu, kemudian masukkan daging, aduk rata. Tutup dengan film plastik, masukkan kulkas, biarkan selama 1 malam.
2. Hari berikutnya, panggang daging hingga matang (atau bisa ditumis dengan sedikit minyak). Aku panggang dengan plancha.

Nasi Bakar

Bahan:

Rejang daun di atas api

• Daun pisang segar (atau bisa pakai produk frozen, harus dilunakkan terlebih dahulu), buang tulangnya dengan hati-hati agar tidak sobek. Cuci bersih, rejang di atas api agar lemas (Saya beri perhatian extra terhadap sisi luar daun pisang). Potong persegi panjang daun pisang sekitar 40cm.
• 100 gr Beras ketan 
• 200 gr Beras putih 
• 400 ml campuran Santan cair dan air kaldu ayam
• 1/2 sdt atau 1 sdt kapulaga 
• 1/2 sdt garam
• tusuk lidi (berhubung tidak ada yang jual lidi di sini, saya pakai tusuk gigi yang bersih dan simpel dari bambu)

Cara:

1. Campur beras ketan dan putih, cuci bersih. 
2. Panaskan santan, kaldu ayam, kapulaga dan garam. Panaskan sebentar (tidak perlu sampai mendidih).
3. Masukkan beras, masak dengan api sedang dan pasang tutup panci, jangan dibuka-buka selama proses memasak. Masak selama sekitar 10 menit. 
4. Matikan api. Biarkan tertutup sampai 5 menit kemudian. Tunggu sampai nasi tidak lagi panas.

Sambal Teri:

• 200 gr ikan teri medan goreng
• 4 siung bawang merah
• 2 siung bawang putih
• 2 sdt terasi
• 1/2 buah tomat, potong dadu
• 2 cabai merah (atau lebih)
• garam
• Daun kesum secukupnya (optional)
• 2 sdm minyak goreng

Cara:

1. Iris tipis bawang merah, putih dan cabai.
2. Potong-potong daun kesum
3. Panaskan minyak goreng, masukkan bawang merah dan putih, cabai, serta terasi, masak sampai wangi.
4. Masukkan tomat, aduk sampai matang (tomat lembek).
5. Matikan api, campur dengan teri goreng dan potongan daun kesum.

Menyusun Nasi Bakar:

1. Ambil daun pisang bagian tuanya diluar, lipat dua (tidak perlu sama rata, aku melipat bagian yang mengecil dari daun pisang ke tengah bagian dalam). Dibagian  tengah, sendokkan 2 sdm nasi, 1 sdm teri goreng, 1 sdm daging bakar. Besarnya porsi, disesuaikan dengan selera masing-masing.
2. Lipat ke arah dalam semua sisi daun pisang, sehingga nasi terbungkus dengan rapih.  
3. Sematkan tusuk gigi, hingga daun pisang terbungkus dengan sempurna.
4. Bakar di loyang untuk membakar hingga wangi.

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Ayam Panggang Sere Tabia (Balinese Grilled lemongrass Chicken )

Whenever we go to Bali, we always stay at my brother house. It has a very big garden, full of spice plants. And her mother-in-law, who happens to be the cousin of my mother, and live with brother and his family, would cook us some spicy Balinese food. What I adore is that she just picks the spices to cook, from her garden. I remember the kecombrang plant (Etlingera elatior) on the riverside, kaffir lime tree and the lemongrass grow in their big garden, alongside the orchids and coconut trees. Bali is really a paradise. 
 

It was not before the year 2000's that Balinese food becomes famous among the Indonesian itself. Before that, hardly anybody knows about the variety of the food come from Bali, neither about their authenticity. Many local (and international) tourists go to Bali and got served "fake" balinese food in the restaurants, or food from other regions of Indonesia that claimed to be Balinese, which is actually not. And even today not so many Indonesians know that Balinese dishes are very very spicy. We always think that the dishes from Sumatera and Sulawesi which use many chilies exclusively. . And their local chili (tabia), is quite different from the common chili that the rest of the islands use... For me, it has a distinct bitter sweet note inside, and has a fort degree of hotness in your mouth.

On the last post, I told you about the primarasa recipe books that my friend brought me from Indonesia. She gave me this Bali and Nusa Tenggara book as well. And I am so glad that I found the Lemongrass chicken recipe inside, which my aunty serve very often on her table during our stay in Bali. As usual, I made modification from the original recipe. And thanks to the kaffir limes, the taste is very very Bali original. 

I just hope that time flies quickly, so April would come in no time. I miss Indonesia and Bali a lot. I just can't wait to eat sambal kecombrang again..... 

Ingredients:

• 4 chicken thigh, wash , and take out greasy part
• juice of 2 kaffir limes,
• 1 tsb of oil

Ground spices:

• 5 shallots
• 2 garlics
• 3 candle nuts (omit if you have difficulties finding it)
• 1 tsp shrimp paste
• chilies (according to your taste – i'd put a lot to meet the standard of balinese people, hehe)
• 1 tsp of kencur (kaemferia galanga) powder
• 2 tsp of curcurma powder
• 1 tsp of salt
• 3 cm of galanga
• 1 tsp of sugar
• 2 lemongrass, peel the outer part, and use the white bottom part
• 4 kaffir lime leaves, take out the middle part (the midrib).

Directions:

1. Mix all the ingredients (except chicken).
2. Marinate the chicken during 48 hours with the ingredients
3. Heat your oven for 210 degree and grill for 30 minutes or less
4. Serve as rice companion.

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Spicy Chicken Wings

It has been awhile isn't it? Well apart from my famous laziness actually there isn't much that i do. I stopped drawing, as i found another hobby, which is sewing. My, i begin to sound like Martha Stewart, don't i?

I made Asian way chicken wings recently, it is extremely quick and easy. The original recipe was taken from a magazine called Modes & travaux, July 2010 edition.

Spicy chicken wings (for 2)

• 6 chicken wings
• orange juice from 1 small orange
• 2 chives, thinly sliced
• ½ teaspoon of ginger powder
• 200 ml soya sauce
• 1 table spoon of sambal (Asian hot sweet) sauce
• 1 table spoon of cooking oil
• salt and pepper

Method:

1. Heat the oven for 220°C, clean the chicken wings, omit the extremities.
2. Line them up in a oven plate, sprinkle with salt and pepper and a little bit of cooking oil. Grill in the oven for 20 minutes, take them out and put all together in a big salad bowl.
3. Make the spicy sauce by combining all of the rest of the ingredients in a small bowl.
4. Coat the chicken wings with half of the sauce, and put them back in the oven plate.
5. Grill for another 3 minutes. Serve with the remaining sauce.

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Grilled Fish Packets

Inspired by a Laotian dish, Kanab Pa Sa Ngoua, grilled fish in banana leaves. The problem was that I didn't have the respected fish and neither I eat pork so I substituted them with the fish that I had in the freezer and ghee for the pork fat.

Ingredients:
3 fillets of mackerel fish, minced
1 tbs of minced shallots
2 tps of minced garlic
1 stalk of lemon grass, discard the hard part, and sliced thinly
chilies, sliced
2 tps of fish sauce

Other ingredients:
banana leaves to wrap
coriander leaves

Methods:
Mixed all of the ingredients, and put 2 tbs in the middle of a square formed banana leaf. Wrap and secure it (I used stapler). Do it with the rest of the paste and banana leaves.
Heat your grilled pan, and grill the packet for about 10 minutes using medium fire (or until the banana is brownish/black).
Serve by sprinkling coriander leaves.

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Grilled Lamb

This dish is just like my lender of last resort, my safe heaven, whenever i am running out of idea, or whenever we want to eat something good but easy and quick, and at the same time, we have lamb meat in the fridge. Did i tell you that we both are big fans of lamb meat? We just can't stop feeling good when we byte that burnt/boiled greasy part of it...(however the down side is that i always get cramps in the evening after eating it, huuh good things ask for sacrifation also, remember?).

In a bowl, mix:

• 400 gr of chopped lamb meat (leg part), throw away the bone
• 3 tbs Indonesian sweet soy sauce
• 1 tbs of cooking oil

Kecap Sauce:

• 1 tomato, chopped in dices
• 1 shallot, minced
• 1 tps of sliced chillies
• 4 tbs of Indonesian sweet soy sauce

Directions:

1. Grill the lamb (according to your liking)
2. Serve with steamed rice and the kecap sauce

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