Mie kuah Daging Sapi à la Sichuan

Mie Kuah Daging Sapi à la Sichuan

Kelihatan kan yah, kalau aku lagi ngefans banget sama masakan Sichuan. Dari kecil, aku suka sama masakan cina, tanpa mengerti apa sih bedanya satu provinsi dengan lainnya. Tapi makin tua, makin ngerti deh kalau masakan Cina itu beragam banget, kaya variasi di setiap daerah. Pembuatan bumbunya pun membutuhkan teknik yang halus, dan tentu saja harus ditopang pengetahuan yang baik mengenai fermentasi bahan makanan. Ya ya ya, sebelum aku kesambet sama budaya Korea, aku pernah kesambet dengan budaya Cina (ya iyalah, kan sampai bela-belain belajar bahasanya). 

Baru-baru ini aku makan mie di restoran Sichuan di Paris, aku berasa kayak dapet revelation gitu.. (hehe lebay). Aku ingin tiru itu resepnya, ternyata aku ga punya semua bahannya. Akhirnya aku bikin dengan  bahan yang ada di pantry aja, berikut resepku.

Terlebih dahulu, buatlah bumbu dasarnya.

Bahan bumbu dasar:

• 1/2 sdt kapulaga
• 3 cengkih
• 2 bunga pekak
• 1 cm jahe dicincang
• 2 sdt merica sichuan
• 1 sdt kayu manis bubuk
• 1 sdt adas (fennel/fenouil) bubuk
• 2 sdt pasta miso
• 1 sdm minyak 

Cara:

Tumis dengan minyak, bahan bumbu dasar, kemudian disisihkan.

Bahan sup daging:

• 500 gr daging sencang atau paha depan (atau daging sapi lain yang biasa untuk direbus lama). Potong-potong kubus.
• 2 siung bawang putih, dicincang
• daung bawang diiris /potong
• 2 cm jahe dicincang

Bahan-bahan lain:

Mie Somen

• Mie kering cina, aku pakai mie somen (mie Cina yang tipis) masak sesuai instruksi produsennya.
• daun ketumbar (untuk hiasan)
• daun kucai/daun bawang (aku hanya punya daun kucai)
• 2 sdm kecap asin
• 1 sdt gula
• 1 tomate (aku ga punya, aku pakai 200 ml jus tomate)
• 2 cm jahe cincang
• 3 siung bawang merah, cincang
• 2 siung bawang putih, cincang
• 2 sdt bumbu five spices (bumbu ngohyong kalau di Indonesia).
• 1 sdt merica sichuan
• 1 sdm bumbu dasar

Cara:

1. Rebus daging di dalam air banyak selama 10 menit.  Buang airnya, cuci daging di air bersih, kemudian rebus kembali dengan banyak air dan bumbu-bumbu sup daging. Dengan hati-hati, buang busa yang timbul dari rebusan. Tambahkan air bila perlu.
2. Masak hingga daging lunak (aku masak hingga 2 jam lebih).
3. Saring bumbu-bumbunya. Pisahkan daging dengan kaldunya. 
4. Dengan sedikit minyak, tumis bawang merah, putih dan jahe. Masukkan bumbu five spices, dan merica sichuan. tambahkan daging rebus. Aduk rata.
5. Tambahkan gula. 
6. Masukkan kaldu (sekitar 1 liter), bumbu dasar, kecap asin dan tomat, rebus kembali selama 1 jam. sesaat sebelom diangkat dari kompor, masukkan daun bawang.
7. Matikan api.
8. Hidangkan di dalam mangkok, mie rebus, siramkan dengan daging dan kuahnya, beserta daun ketumbar.
9. Makan segera.

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Mie Goreng Jawa - Javanese Fried Noodles

This is one of Indonesia's famous dish of all time. Everybody loves this, and every house has its own recipe. I dunno why they call it Mie goreng jawa (Java's fried noodle), because i am sure the one from Sumatera or Bali is not that different. Anyway, i got this recipe from a friend of mine, Lita, the one who came from Surabaya and who gave me the sayur asam recipe. She got the recipe from a mie goreng street vendor. I added coriander seeds to the original recipe, and got very satisfied with the result.

Ingredients:

• 1package of fresh egg noodles (i used dried normal flour noodles - without the egg) 
•  100 gr shrimps washed and shelled
• 2 eggs, whisked roughly
  200 gr cabbage, cut roughly
  200 gr mustar greens, cut
• 1 stalk of chive sliced 
• 1 tsp of salt
  Indonesian sweet soja sauce / kecap (i used 2 tbs) 
• cooking oil 

Seasoning:

• grind the following:
  3 candlenut pecan (Aleurites moluccana),
• 3 cloves of garlic 
• 1 tsp coriander
• 1 Chilli 

Method:

1. Boil the noodles half done. Add 1 tbs of cooking oil, stir evenly.
2. Heat oil in a frying pan, add seasoning, sauté until fragrant. Add the  shrimp. And then add eggs, stir just a little bit.
3. Add the veggies, and throw in salt. stir well. 
4. Add the noodles and the kecap. stir evenly.
5. Served (Best with pickles and fried shallots)

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Pho (à la moi)

For the past 1 month, i made 2 times this noodle soup from Vietnam. After i made the first one, where i took this picture from, i remember that i had a heavy fight with Mr. Gorilla my plongeur, because of perception differences. He, who had been to Vietnam and ate this soup in the original country, wanted me to cook the beef just like they do it in Hanoy, while i just wanted to follow the recipes (i followed 2 recipes from the net). Gorilla told me that in Hanoy, just before they serve the pho, they soak the beef around a couple of seconds in the stock, that way the beef is not really too cooked, while the two recipes that i followed are just placing the raw beef in the big bowl, together with the noodle, then pour the hot beef stock into the bowl. That way, the beef is hardly done and keep the juicy natural beef taste. I wanted to do the recipes' way, while he wanted to do the Hanoy way. Thus, we sweated over this small thing, which put us in several hours of cold war, and it went until the following evening (because in the morning we work, and our wake up time is not the same, hehe - i woke up later than him).

The reason of fighting over small things was because we both was tired that evening after long working hours, and i asked (or ordered?!) him to cut thinly the beef (faux fillet), which requires patience. He got so pissed with the idea of slicing it thinly, but he did it anyway, and then our tonation when we talked was inacceptable from each other's point of view, thus it is quite annoying.

So the first pho caused a war... which stimulated me to do the second, just by curiosity, if the second will create war as well. I mean, the first pho incident annoyed me really, as pho is one of my favorite food, i mean, i cannot let pho spirit dies in my kitchen, if making it will cause battle between me and the other half each time.

Well, nothing so special about the second one, i followed his command, and no beef cutting scene before cooking, because i bought sliced beef destined to make carpaccio (Italian cuisine, thin raw beef thing), so we both ended very happy and satisfy with our dinner.

Pho (Instant, my way)

Ingredients:

• 2 tbs chinese five perfumes seasonings (a mixed of cilantro roots, fennel, anise, cinnamon, dark pepper, cloves)
• 4 litter beef stock ( or add 3liter of water + 1 or 2 blocks of beef stock)
• 2 star anises
• 2 tps ginger powder
• 2-3 tbs fish sauce
• 400 gr beef, very thinly sliced – use tenderloin / steak thing (tips, you can use carpaccio cut beef)
• 1 grilled onion (devide 1 onion by four before grilling)
• 2 chopped scallions

Other Ingredient:

• Thick Rice Noodles, follow the preparation suggestion on the package

(more than just) Garnitures:

• cilantro
• bean sprouts, soaked in warm water
• 1 thinly sliced onion
• sliced chilies.

Directions:

1. In a big pot, boil all together the ingredients, except the scallions, should be add in the last minute.
2. Prepare the garnitures and noodles in big bowl.
3. Drop some of the beef slices in the hot pot, quickly take it out, and put it in the noodle bowl. Add the beef stock as much as you like.

Source of inspiration is from this site (if you can speak French).

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Fried Kwetiau

Hi, I am back again, after going idle for quite some times. Lately I have been having problems with time management. It seems that time passes so quickly, and the weather is starting to look good in every angle, so I take my time pedaling my bike from work, and when I am home, I use my free time watching tv, replying emails, chatting with friends, phoning those who suffers chronic broken heart problem, or simply just shopping, hehe (oh yeah, i don't have time to go to spanish course, nor to driving theory course: too tired and too busy man!).

This one is an easy to make Chinese noodles kwetiau. Kwetiau is chinese noodle dish, one of my favorite dish (normally I love them all, hehe). I don't really remember where I ate it for the first time, but my second or third time was in Bandung, in a small restaurant named Vitcoria, jalan Pagar Gunung. Victoria is one of the best (and the oldest) cake and pattiseries/cafés and restaurants in Bandung (yeah i think they cannot decide if they are café or restaurant or what ever). I remember that i used to buy chocolate dipped merinque there, which was quite expensive (now i know how to make merinque - so easy and cheap- i am quite dissapointed that they sold it over priced (certainly according to the student pocket). Beside that, they also sold other good stuffs, such as yoghurt, and their Kwetiau and Ifumie are the best items (yet expensive).

I also used to know a very special small restaurant called 89 (oh so chinese!) in Gardu Jati area, who sold Kwetiau (I don't know if they are still there or not). Back in the old faculty hey day, almost every Saturday night (the night of lovers, that is how we call it), I went to the restaurant with my boy friend à l'époque. We used to take my car (yes, that red memorable car), with my house mates and their boy friends...I miss those Saturday night fever.. (but no, I don't miss him, although we break up nicely, I am glad that we broke up, hehe).

Anyway that is about Bandung. So many good restaurants over there, in the old days. Bandung has grown to be a city full of cafés and restaurants, but i don't know if they are any good. I hardly visit Bandung after i graduated from my university situated over there, only when my faculty friends got married. For me it was not my ideal of city. Apart from the restaurants, the great house mates that i used to have, i despise the town.

Nowadays, Bandung's restaurants are just followers to the first exisiting ones, and most of them sell food that are unlikely originally from Bandung, such as spagetti and steak things. I mean even Kwetiau is not originally from Bandung, yet it is still a city where you can easily find good chinese noodles, and yamin noodles (noodles with sweet soy sauce).

Inspiration of the recipe is taken from this site (the woman which picture is there has passed away a couple of years ago, but her recipes are still there on the net, treasure!!)

Ingredients:

• white thick rice noodle, soak in hot water for 6 minutes, drain, put it in salad bowl, add Indonesian soy sauce (two people portion)
• 1 tbs seasoning soya sauce (salty)
• 1/2 tbs ginger powder
• 200 gr chicken breast, cut
• 1 tbs spring onion, slice thinly
• 2 tbs oyster sauce
• pepper
• salt
• sugar (optional)
• 1 tbs cooking oil
• 2 shallots, thinly sliced
• 2 garlic, crushed
• 1/2 tbs sesame oil
  
• 50 gr bean sprouts (do the same thing as what you did to the noodles)

Directions:

1. Heat oil in a wok, saute the shallots, garlic, and spring onion until golden brown. Drop the chicken, oyster, soya, ginger, sesame oil pepper, salt and sugar, cook until tender.
2. Add the noodle and bean sprouts, stir it well.
3. Serve.

Note:
Shrimp is actually the best ingredients to be used in kwetiau beside chicken. Do not hesitate to improvisized in this case.

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My Own Version of Mi Kha Thi

Mi Kha Thi is Laotian cuisine that reminds me a lot to our laksa. Apparently, in South East Asia, every country has their own version of noodle soaked in curry soup. Inspiration is taken from Laotian recipe book “les meilleures recettes du monde”, Orphie 2006. The original recipe uses pork as meat, and is without turmeric, galanga, ginger and kaffir leaves. I added them for the reason that I thought it would be cool a more colorful curry soup with them inside. The result is maknyus, the beef is so tender and the soup is rich with the taste of the minced beef.

Ingredients:

• 400 gr minced beef
• 200 ml coconut milk
• 200 ml chicken stock
• 1 tsp turmeric
• 2 tsp chili powder
• 1 tbs or more fish sauce
• 1 tsp galanga
• 1 tsp ginger
• 2 tps dried chillies in powder
• 3 shallots chopped
• 2 garlic chopped
• salt
• sugar
• 2 kaffir leaves
• 250 gr Rice noodle (I used thin rice vermicelli, and i used half package of leftover, brown vermicelli, hehe)
• 1 tbs sliced chillies
• omelet thinly sliced

Additional ingredients:

• Sprout beans (which is soaked in hot water for 5 – 10 minutes)
• lemon juice
• spring onions sliced
• mint and coriander leaves (i did not add these ingredients).
  

Directions:

1. Prepare the rice noodles, soak in cold water, and then boil al dente, drain it. Drop a little bit of oil just to keep it separated from each other.
2. In a big pan, stir fry the garlic, shallots, salt, chilly powder; turmeric, galanga and ginger. Add the meat, mingle it evenly.
3. Add the liquid ingredients, kaffir leaves and sugar. Let it cook for another 15 minutes with medium heat, add the spring onions, stir for awhile, take the pan out from fire.
4. In serving plate/bowl, put the rice noodle bean sprouts and shredded omelet. Pour down the curry soup. Add lemon juice, curry and mint leaves.

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Mie Rebus Tuna Asap dan Bayam (Mie Cakalang)

Menurut buku yang saya baca, Cakalang Fufu adalah ikan tuna asap à la Manado, yang dijual dengan cara unik, potongan daging ikan dicantolin pakai bambu. Di Perancis, jelas lah gak ada jual Tuna beginian. Tuna asap aja jarang banget khan, karena kebanyakan yah salmon asap adanya juga.

Untungnya jarang, bukan berarti gak ada. Di Auchan, si Mas gak sengaja nemu tuna asap. Mayan mahal, untuk 100 gr, dijual seharga €3 (eh sorry ini untuk ukuran kita - should i say french - haha, mahal bow). Saya sebetulnya tidak terlalu suka dengan ikan asap, atau daging asap, karena rasanya anyep..Tapi untuk mencoba masakan Manado, kita siap untuk mengorbankan banyak hal..hehe..bokis deng.

Di resep asli dari buku Makan Enak Cara Manado terbitan Femina, mereka pakai daun kangkung dan mie basah. Tapi karena saya tidak punya, maka saya ganti dengan mie kering yang saya rebus, dan juga dengan sayur bayam suwir beku (saya pakai segenggam). Selain itu mereka tidak menggunakan bawang putih di daftar bumbunya, karena saya penggemar bawang putih, maka tentulah ini wajib ditambahkan di setiap masakan. Untuk sambalnya pun mereka memakai cabai to..kalau saya harus ada bawang merahnya, biar gak terlalu pedas.

Bahan:

• 100 gr ikan tuna asap, suwir-suwir
• segenggam daun bayam beku (cairkan)
  
• segenggam daun bawang iris (atau potong-potong)
  
• 2 cm jahe potong kecil-kecil
  
• 2 siung bawang putih iris
  
• 2 siung bawang merah iris
  
• 200/250 gr mie kering, rebus hingga matang tiriskan
• minyak goreng untuk menumis
• sari jeruk nipis
• garam
• merica
• 1/2 blok maggi ayam
• Air 500 ml
  

Sambal:

• 1 siung bawang merah iris tipis (atau tumbuk kasar)
  
• 2 cabai iris tipis (atau tumbuk kasar)
• minyak goreng untuk menumis
• sari dari seperempat buah jeruk nipis

Cara:

1. Tumis bawang dan jahe, masukkan ikan tuna, tambahkan garam dan merica, masak hingga matang, masukkan daun bawang, masak hingga daun bawang agak layu.
   
2. Masukkan ke dalam rebusan kaldu ayam, segenggam bayam, masak hingga bayam layu, tambahkan garam bila suka.
   
3. Masukkan tumisan tuna ke dalam kaldu, tambahkan mie, masak sebentar, angkat dari api.
4. Buat sambalnya dengan cara menumis bawang dan cabai, tarik dari api. Tambahkan sari jeruk nipis.
5. Hidangkan mie dengan sambalnya tambahkan jeruk nipis lagi bila suka.

Ps: sorry di fotonya, kuahnya cuman saya taruh sedikit

Update 21 Feb 2008:
Nih gue bikin yang pake kangkung betulan, tapi sayangnya, tunanya pake tuna kalengan..hasilnya gak jauh beda sih, enakan pake bayam beku yang udah disuwir-suwir, hehe.

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Mie Kuah Otak-Otak dan Bawang

Ide resep dapat dari net. Tapi saya pakai kuah yang dicampur dengan sambal lampung nih, mumpung punya banyak, hehehe.

Bahan:

• Potongan Otak-otak bakar
• Mie diseduh
• Tomat dipotong-potong
• Kol
• Tauge yang diseduh
• air kaldu ayam 
• irisan daun bawang
• air
• minyak goreng

Bumbu:

• bawang merah
• bawang putih
• sambal lampung
• jahe

Cara:

1. Tumis bumbu halus dengan minyak goreng. Tambahkan air kaldu, kaldu dan masukkan kol, masak hingga kol setengah matang, masukkan daun bawang, aduk sebentar, angkat dari api.
2. Dalam mangkuk, tata mie rebus, potongan otak-otak, tomat dan tauge.
3. Siram dengan kuahnya (air kaldu)
4. Hidangkan.

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Mie Kare

Tadinya sih mo bikin mie Aceh, tapi banyak banget bahan-bahan yang gak punya. Ya udah lah, iktuin resep dasar mie Aceh, tapi dicampur wortel, bahan yang harus dihabisin sebelom busuk...
Jadilan Mie Kare à la Sparklingcosmic.

Bumbu:

• 4 siung bawang merah (bawang merah eropa gede-gede)
• 2 siung bawang putih
• 0.5 butir adas, haluskan
• cabe merah
• garam
• 1 sdt jahe bubuk
• 1 sdt kunyit bubuk
• 0.5 sdt jinten
• 1 sdt biji ketumbar bubuk
• 1 sdt bubuk jahe

Bahan lainnya:

• 500 gr mie telor direbus, tiriskan.
• 300 gr daging potong-potong
• 2 buah wortel ukuran kecil, potong dadu
• 2 buah tomat potong dadu
• minyak goreng
• 500 ml air

Cara:

1. Haluskan bumbu, kemudian tumis dengan sedikit minyak goreng
2. Masukkan daging aduk hingga daging matang, kemudian tambahkan potongan tomat dan wortel
3. Tambahkan air, masak hingga air mengental
4. Taruh mie di dalam mangkok, tuangkan daging beserta kuahnya
5. Hidangkan dengan acar

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