Money Bags Thailand

Money Bags atau Kantong Uang

Siapa sih yang ga suka gorengan? Pangsit goreng???!!! Buat saya yang gemar banget sama dumpling, selalu gembira mencoba resep dumpling. Kebetulan banget, ada dumpling yang belum pernah saya coba sebelumnya, yaitu money bags (kantong uang), alias pangsit Thailand. Kalau dari lihat bentuknya, ngerti deh ya kenapa dinamain money bags. Saya ganti daging babi dengan ikan.

Bahan:

• 2 siung bawang merah (shallots besar), iris tipis
• 1 siung bawang putih, cincang
• 2 cm jahe ulek
• 150 gr daging ayam filet, giling
• 150 gr daging ikan filet, giling
• 40 gr kacang tanah yang sudah matang (saya beli di supermarket untuk cemilan rasa nature), cincang
• 2 sdt gula jawa
• 2 sdm kecap asin
• 2 sdm air jeruk nipis
• 2 sdm kecap ikan
• 1 cup daun ketumbar cincang (saya pakai tangkainya juga)
• 24 lembar kulit pangsit yang siap pakai (10cm*10cm)
• minyak goreng untuk deep fried dan untuk tumisan
• Daun lokio (ciboulette/chives) untuk mengikat

cara:

1. Buatlah isi money bagsnya dulu. Panaskan sedikit minyak goreng di dalam wajan, masukkan bawang merah dan bawang putih serta jahe sampai wangi, masak dengan api sedang.
2. Masukkan daging ayam dan ikan, aduk sampai rata, besarkan sedikit apinya.
3. Secara bergantian, masukkan kecap ikan, jeruk nipis, gula jawa, masak sampai matang.
4. Sesaat sebelum api dimatikan masukkan ketumbar cincang. 
5. Taburkan kacang, aduk.
6. Ambil selembar kulit pangsit, sendokkan 1 sdt isian ke dalamnya. Kuncupkan untuk menutupnya, ikat dengan sehelai daun chives. Simpulkan.
7. Lakukan sampai semua kulit pangsit habis. Bila isian bersisa, gunakan untuk resep lain (lumpia vietnam).
8. Panaskan minyak banyak dalam penggorengan besar. Goreng pangsit sampai matang
9. Hidangkan dengan saus sambal. 

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Crispy Duck à la Bebek Bengil Restaurant, Ubud (Bali-Indonesia)

Balinesse fried duck is probably the best type of duck dish in the world. Okay that probably goes together with peking duck...oh who cares.

There is one restaurant in Ubud Bali which is very famous with its fried duck, The Bebek Bengil Restaurant (dirty duck restaurant), what else? The ambiance of the restaurant is excellent (you can chose to eat in a small individual hut next to the paddy field) , and the most important is, of course, the main menu, crispy duck.

I found its recipe on this site, many many thanks to its writer by the way. But i just follow the instruction slightly different. I skip the marinate part, and boil the duck with all of the ingredients before frying it, and then eat it with rice and spicy sambal terasi (condiment made of shrimp paste).

Crispy Duck

Ingredients :

• 2 duck tighs, marinate for 15 minutes with fresh lemon juice, and grilled in your oven for 10 minutes
• water to boil (aprox. 1500 ml)
• Cooking oil for deep frying
• 3 goose of garlic, chopped
• 3 salam leaves (indonesian bay leaf)
• ½ tsp kencur powder
• 1 tsp of ginger powder
• 1 tsp of galanga powder
• 1,5 tsp of coriander seed, in powder
• ½ tsp of pepper
• 1 tsp of salt

Method:

1. Sprinkle the lemon juice on the duck, set it aside for 15 minutes.
2. Grill for 10 minutes.
3. Boil all of the spices and the duck tighs until the duck is tender.
4. Omit the greasy part of it, and deep fry it.

Sambal Terasi

Ingredients:

• 1 tsp of shrimp paste
• 1 tsb of cooking oil
• 1 chopped tomato
• 2 or more chilies
• 50 ml of water

Method:

1. Heat the cooking oil in a small pan. Add the remaining ingredients before adding water in the end. Continue cooking until the tomato turns into paste.

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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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Pindang Ikan and Ayam Betutu

Periplus is a name of a publisher based in Singapore (i think), which produce good books. When i was still in Jakarta, i collected some of their recipe books, that i keep dearly and use as top reference even today. I could not be happier when i realized that someone posted some of Indonesian recipes coming from Periplus on the net (who said that piracy is a bad thing?!).

I tried their recipe Fish simmered in Fragrant Soy, today. I remember that when i was still living in Jakarta, my mom made very rarely this dish because my father does not like fish (because of the strange smell, he says), while at that time, i don't like any soup based on fish meat (i don't know if sisters and brother really like it, but anyway, we did not live in the same roof for so long, so i don't know well their favorite food).

Anyway, today i wanted to make a simple soupy dinner, since it is very cold outside (bad weather experience in Paris), and i also remembered that i still have mahi-mahi (dorade coryphène in French),fish fillet in the freezer. I don't know what mahi-mahi means but it seems that this fish lives in pacific ocean, and the taste is very distinguish while the meat is quite firm.

This recipe is just perfect to make the used of the mahi-mahi fish, and unlike usual, i have curcuma roots (normally i use powder - works just fine for me, i don't complain). I replaced the carambola fruit with green acid plum.Now, about ayam betutu (roast chicken in banana leaf), it is a balinese (and lombok) dish that is very famous. I found the recipe posted here, which i tried several time, and i am never bored with the result. Of course, i replaced the duck with chicken. I cooked this when father in law came to visit us because he had a business trip in our neighbourhood about 3 months ago, and he said it was delicious. Now that is a compliment, considering he is a very difficult man when it comes to food.

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Duck Fillet with 5 spices

Just one of my creations, when i am not in the mood to cook (or to take picutre of my dish actually, but i had to, for documentation purpose, just in case it is really good and i want to share it or retrieve it in the future - turned out it is really really good!).

Ingredients:

• 200 gr of Duck fillet, cleaned
• 2 tbs of 5 spices powder (available in Asian food store)
• 2 tbs of honey
• 1 white onion bulb, sliced (or sliced scalions)
• t tbs cooking oil

Methods:

1. Spread the 5 spices powder to the filet. Set it aside for 2 hours.
2. Heat the cooking oil in a wok, add the duck and honey, cook until caramelised.
3. Add the onions just before you switch off the fire.

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Crispy Duck

Facebook must be this century's most useful invention. One of the reasons is i found a high school friend named Lia, who owns a small restaurant in Jakarta's outskirt, and gave me her crispy duck recipe. I have never been to her restaurant, but i definitely will, when we are in town!

I tried her recipe, but i was using 4 pieces of duck that i could get in carrefour after work. She told me that she got this recipe from a friend when she was still living in Borneo island. The recipe itself seems very chinese, but it is not surprising at all, there are many chinese imigrants in borneo, and of course, they influence the locals with their food.

Here is the original recipe (i add several information inside brackets of how i did it).

Crispy Duck
ingredients :

• 1 duck
• 1 tbs of salt
• 2 tps ground pepper
• 2 cloves of garlic, grind smoothly
• 2 tbs angciu (i forgot what this is, i think it is a chinese arak used in cuisine, but i substitute it with sake)
• ginger, crushed (i used 2 tps of ginger powder)
• (chopped) scallion
• cardamon (powder)
• cinamon (powder)
• (2) bay leaves
• 2 tps tapioca
• 2 tbs oyster sauce
• 1 tbs honey

Methods:

1. Clean the duck (wash) and pat dry using a paper napkin.
2. Combine salt, pepper, garlic and angciu in a small bowl and spread to the surface of the duck, including the inner (stomach) part of it.
3. Put the ginger, scallion, cardamom, cinamon and bay leaves into the inner part, and put the duck inside a heat proof bowl, and steam during 1 hour.
4. Drain the duck, add around 200 ml of water to the stock forming from the steam process, combine with the oyster sauce, honey, tapioca (dissolved with 1 tbs of water), and boil in soft fire set aside.
5. Heat oil in wok, deep fried the duck until dry.
6. Serve with sauce.

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Samba Lado Mudo dan Gulai Itik

Dua masakan minang yang ternyata enak banget, yang sebelumnya jarang (atau gak pernah) . Tapi untuk sambal lado, kayaknya saya kebanyakan deh ngasih terinya, dan kelupaan dong terinya di goreng (sebetulnya sih karena kurang cermat membaca resep, hehe). Resep, karena ngeliat-ngeliat beberapa resep di net, salah satunya ya ini dan ini , dan juga sudah dimodif.

Tomat hijau didapat setelah nyolong dari jardin de potage (kebon sayur mayur) nya mertoku. Padahal udah diwanti-wanti kagak boleh, tapi bodo ah, kangen banget pengen makan sambal yang warnanya hijau seperti di restoran padang.... Mudah-mudahan besok bapak mertoku gak sadar kalau tomatnya udah berkurang 4 biji...

Samba Lado Mudo

• 200 gram teri Medan digoreng
• 3 buah tomat hijau potong
• 2 bawang merah besar
• 5 buah cabai (wah saya gak berani terlalu pedas untuk kali ini) yang direbus setengah matang.
  
• minyak goreng untuk menumis
• gula secukupnya (saya pakai setengah sendok makan)
• garam secukupnya

Cara:

1. blender (atau ulek) tomat hijau dan cabai, jangan sampai terlalu halus
2. iris tipis bawang merah dan tumis setengah matang, kemudian haluskan
3. Dalam penggorengan untuk menumis, tumis kembali bawang halus, masukkan tomat, cabai, dan garam, biarkan sampai berair
4. masukkan teri, masak hingga kuah mengental
5. Hidangkan, makan dengan nasi

Samba Lado Mudo, yang pedesnya bikin lidah melelet-lelet kayak ular cobra karena kebanyakan cabai (dan juga terinya deh!!)

Gulai Itik
Saya memakai clay pot untuk memasaknya, dan untuk mengentalkan kuah dan tentunya untuk mengempukkan bebeknya dong..

Bahan:

• 2 potong paha bebek bersihkan kulitnya (saya seperti biasa, males nyopotin sampai pol, kadang masih ada sisa lemak kulit yang menggelantung, hehe)
  
• 1 sdt galanga
• garam secukupnya
• 1 sdt bubuk jahe
• minyak goreng untuk menumis
• 1 sdt kunyit
• 2 lembar daun jeruk
• 2 siung putih
• 3 bawang merah ukuran besar
• 1 batang serai iris tipis bagian putihnya
• 1 tomat hijau blender (atau secubit asam jawa - saya gak punya asam kandis)
• merica
• satu mangkuk kecil air
• 5 cabai hijau, haluskan
  

Cara:

1. potong bawang merah putih, haluskan kemudian tumis
2. masukkan bumbu - bumbu dan tomat
3. masukkan bebek, aduk rata, hingga bebek setengah matang.
4. masukkan air, rebus sampai kuah mengental (kira-kira sejam lebih)

Gulai itik di claypot yang kerakan, hi hi hi

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Bebek Panggang Saus Jahe

Maunya sih bikin bebek Peking, tapi apa daya, rasanya kok sulit dan gak punya bebek yang masih utuh... Jadilah bebek panggang à la Ceking.... (Dulu waktu kecil gue kurus banget, dibilang ceking atau cungkring sama keluarga gue, hehehe).

Bahan:

• 2 paha atas bawah bebek
• 1 sdm saus Lee Kum Kee Peking Duck Sauce (bukannya iklan, tapi saya punyanya merek ini di lemari es, mungkin bisa dicari merek lain)
• Lembaran daun ketumbar untuk hiasan atau taburan
  

Saus:

• 1 sdt bubuk Jahe
• daun bawang iris tipis
• bawang putih
• cabai
• 1 sdt maizena yang dilarutkan dengan sedikit air
  
• minyak goreng
• daun ketumbar
• Kecap ikan
• 500 ml air (sisa merebus bebek)

Cara:

Bebek

1. Rebus bebek hingga matang benar, air sisa rebusannya jangan dibuang, bisa dipakai untuk saus, tiriskan.
2. Panggang di atas plak khusus untuk memanggang di atas gas, kemudian oleskan saus bebek panggang, sambil dibakar, dan dibolak-balik beberapa kali, teruskan hingga bebek matang dan berwarna coklat

Saus

1. Tumis bawang, jahe dan cabai bersamaan
2. Masukkan ketumbar, kemudian air, diaduk, tambahkan kecap ikan.
3. Taburkan irisan daun bawang, aduk, matikan api.

Hidangkan bebek di atas piring dengan dikuahi sausnya dan taburan daun ketumbar.
Untuk teman makan nasi.

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