Sambal Goreng Udang

Previously, I posted Nasi Langgi recipe. One of the side dish of nasi langgi is Sambal Goreng Udang (Fried Shrimp savored with spices). Yesterday evening i cooked this delicious sambal, and ate it as a side dish to the normal white rice. Here is my recipe.

Ingredients:

• 250 gr shrimps, omit the head, wash, and marinate with lemon juice and salt for 15 minutes.
• 2 kaffir leaves
• 1 salam (indonesian bay) leaf
• 2 big shallots (thinly sliced)
• 2 gooses of ail, crushed and sliced
• 1 tsp white sugar (optional)
• 1 tsp shrimp paste, coarsed
• 4 sliced chili (you can eventually add more)
• salt, depending to your liking
• Cooking Oil

Method:

1. Deep fried the shrimps for around 5 minutes (or less), oozed.
2. Saute the rest of the spices, add the salt and sugar before droping the shrimps.
3. Continue cooking for another 1 or two minutes.
4. Serve for two.

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Shrimp and Algae Salad à la Japanese

The idea was taken from Maraboutchef, sushis et compagnie 2001.But since some of the ingredients I don't really have, such as green algae, I decided to use the me hijiki algae. And I also added avocado fruit, and altered almost all of the measurement. Well, it is not that I want to brag about what I made, but it tastes sooo good, that I finished my portion, within 5 minutes. Hehe...

Ingredients:

• 300 gr cooked medium shrimps, (I used frozen package)
• 1 avocado fruit, peeled, slice
• ½ cucumber, cut length in two, discard seed using a spoon, sliced thinly, and sprinkle salt, set aside for 15 minutes. And wash it under running tap, and drain well.
• 100 gr me hijiki algae, soak with hot water, drain.

Sauce, in a small pot, boil the following:

• 60 ml Rice vinegar
• 2 tbs kikoman sauce soja
• ½ dashi powder
• ½ tps ginger powder
• 2 tbs sugar
• 2 tbs mirin

Direction:

1. Combine the algae and shrimp in a big salad bowl, pour the sauce, set aside for 15 minutes.
2. Add the cucumber and avocado, mix well, serve.

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Gangan Udang

This is the kind of dish that i really like, and hold a special place in my heart. I use to make it quite often during my second year in France. Before, i did not like coconut milk curry & Co. And this food contributed a lot to my today's deep liking to coconut milk curry.

I don't know the meaning of gangan, but udang means shrimp. Bellow is my version of any Gangan recipes in general, i added Indonesian bayleaf and shrimp paste. I adore the combination of both, makes my dish so fragrant.

Gangan Udang

Ingredients:

• 500 gr medium shrimps, peeled heads, leave the tails
• 0,5 tps ginger powder
• 1 tps galanga powder
• 0,5 tps curcuma powder
• 1 tbs of cooking oil
• 1 tomato, sliced thinly
• 1 lemon grass,bruised
• 2 kaffir leaves
• 1 Indonesian Bay Leaf
• 250 ml of coconut milk

Ground the following ingredients:

• 1 tps of shrimp paste
• 2 chillies
• salt
• pepper
• 3 shallots
• 2 cloves of garlic

Directions:

1. In a wok, heat oil and saute the ground ingredients, lemon grass, kaffir leaves powdered spices, and bay leaf, until golden brown.
2. Add the coconut milk and slices of tomato. Cover the wok, let it shimmer.
3. Add the shrimps, cook for another 3 to five minutes.
4. Serve with rice.

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Calamari Heads Salad

My own version of sea food salad, inspired by Korean food, of course.

Ingredients:

• 200 gr of calamari heads (I used frozen ones). Blanched for 2 minutes.
• 1 tbs of sliced green onions
• 1 tbs of kochu jang (korean red chili paste)
• 1 tps white sugar
• 2 cloves of garlic, crushed and chopped
• 1 tps of sesame oil
• 1 tbs of sesame seeds
• 2 tbs of lemon juice
• 1/2 tsp of ginger powder (optional)
  

What to do?
Combine all of the ingredients in salad bowl. Mix well.

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Shrimps and Lemon Grass Salad

One evening, Nawel, an Algerian mate from school who is very interested in international cuisine, called and we talked about bla bla bla (mostly our effort to find a good decent job, hehehe)...and she closed the conversation by asking me a recipe of Thailand shrimp salad, that our Thailand class mate once made her. She said that she was trying to make it but the taste was just not the same. So i ran through my Thai cook books, and voilà i found it... and scanned it directly to her email.

Very funny, the day that she called, i went to Paris in the afternoon, and treat Mr. Gorilla in our favorite Laotian Restaurant which serves the salad, and i order exactly the same ensalada :)

Here is my own version of recipe, it was lack of many spare parts. as i had not yet gone to do groceries ...

Sauce

In a small bowl, mix the following:

• 1 or 2 tbs of (green) citron juice
• 1 shallots, minced
• 1 tsp of fish sauce
• 2 tsp white sugar
• 1 tbs of spring onion (thinly sliced)

In a big salad bowl, combine the sauce with the following ingredients, and then set it aside for 5 minutes before serving:

• 2 carrots julienne sliced
• 400 gr of big shrimps, 2 minutes boiled in boiling water, discard heads, tails
• 2 tsp of Thai sweet sour sauce (or any industrial sweet spicy-chilly sauces will do, hehe)
• 1 lemon grass, discard the hard part (outer leaf) trim the lower part of the stalk, and slice thinly the bottom white part only

Serve by sprinkling:

• coriander leaves
• sliced chillies

Other ingredients that i don't have but you may use to optimise your salad:

• Salad and mint leaves
• Thai industrial dry squid which has sweet salty taste, very flat form (I don't know the name for this product and unfortunately I don't have the picture either).
• Sliced onion
• cashew nuts
  

Note:

• you can replace the shrimps with squid or jelly fish

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Pineapple Fried Rice

Fried rice is very easy to be prepared and a everybody's favorite. And thanks to the Thai for dropping pineapple bits to a lot of their dishes, which add the variety of fried rice existing in the world!

Ingredients:

• 3 bowls of cooked rice
• 400 gr of seafood of your choice (i used small silver fish, anchovies alike)
  
• 2 tbs of coriander leaves
• 300 gr pineapple cut in bits
• 1 tbs fish sauce
• 1 tbs sugar
• 0,5 – 1 tsp of white pepper
• 1 tbs of cooking oil
• 3 cloves garlic, sliced thinly
• 1 spring onion, sliced thinly (yeah i forgot to add this, baa aaad!! small head, yes i am)

Directions:

1. Heat oil in a wok and sauté the garlic until brownish. Add the seafood, cook until golden.
2. Drop the rice into the wok, season with fish sauce, mix well. Add the sugar and pepper, before you add the pineapple bits into the wok.
3. Combine the spring onion with the rice, stir, let it cook for another 1 minutes and add the coriander leaves, stir again.
4. Transfer to serving bowl and ready to be served!

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Tumis Cumi dan Telor Puyuh

Ini adalah resep karangan saya sendiri, yang terinspirasi dari makanan à la Korea : O'jing'o sundae. Yaitu cumi isi-nya Korea. Persis seperti cumi isinya Thailand sama Indonesia...heheh.bokis deng.

Anyway, saya gak jadi ikutin resep aslinya, karena cumi yang saya punya cuman seupil dan pula, sudah sobek-sobek. Dasar amatiiirrrr!!!

Bahan:

• 150 gr daging cumi kecil cuci bersih
• sari jeruk nipis untuk merendam cumi
• 10 butir telur puyuh rebus, kupas
• 2 siung bawang putih geprak dan cincang
• 1/2 bawang bombay cincang
• 5 cm dari daun bawang besar (waduh gak tau bahasa indonesianya, tapi kalo di sini nyebutnya poireau), cincang, cuci bersih
• 2 cm jahe, kupas, cincang
• 1 sdt minyak wijen
• 1.5 sdt tubu (pasta kedelai korea)
• 2 sdm kecap asin
• 1 sdt bubuk cabai korea/jepang
• 50 gr kol cincang, cuci bersih
• 35 gr daun bayam beku (atau daun bayam biasa, cuci) cincang
• minyak goreng untuk menumis

Cara:

1. Rendam cumi dalam air jeruk nipis dan irisan bawang putih selama setengah jam. Tiriskan.
2. Panaskan 1 sdm minyak goreng, masukkan bawang bombay, jahe dan pasta kedelai, masak hingga bawang bombay harum.
3. Masukkan kol, bayam, dan daun bawang, aduk rata.
4. Masukkan cumi dan telur puyuh, tambahkan kecap dan bubuk cabai.
5. Masak sekitar 2 menit, hingga cumi layu (Tapi jangan masak kelamaan, soalnya ntar cuminya terlalu kenyal).
6. Hidangkan dengan taburan biji wijen (optional).

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Udang Goreng Saus Cuka Xerès

Ide resep di dapat dari buku sekolah masak paling bergengsi di Paris, Atelier Escoffier (pemberian teman-teman kantor atas partisipasi magang saya di kantor mereka). Mayanlah, jadi ada ide buat masak-masakan rasa Perancis.

Bahan:

• Udang, kupas kulitnya, buang kepala, sisakan buntutnya
• 2 buah wortel iris julienne
• 300 gr buncis
• merica
• garam
• 2 sdm minyak zaitun untuk menggoreng
• 1 bawang merah iris melintang tipis-tipis
  

Saus:

• 50 ml Cuka Sheri (Xères)
• 30 ml minyak zaitun
• 50 ml kecap asin (saya pakai kecap asin jepang)
• irisan daun ketumbar

garam

Cara:

1. Didihkan banyak air dalam panci, beri garam. Masukkan buncis, masak selama 5 menit, kemudian angkat dan siram dengan air dingin. Dengan memasak cara ini, warna hijau buncis yang menggoda tetap terjaga.
2. Panaskan minyak goreng dalam penggorengan. Biarkan penggorengan sedikit berasap, masukkan udang ke dalamnya, beri garam dan merica putih. Masak hingga dua menit, angkat.
3. Sekarang bikin sausnya, masukkan secara berurutan ke dalam cuka sheri :garam, kemudian aduk. Masukkan minyak zaitun, kecap asin dan irisan daun ketumbar.
4. Hidangkan sayuran dan udang dengan cara menaburkan irisan bawang merah dan saus cuka.

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Gulai Cerimping

Saya gak tau bahasa Indonesianya noix St. Jacques (Eng - Scallops), tapi kalau gak salah, pernah baca blog, noix St. Jacques ini disebut Cerimping atau Srimping kali ya. walaupun ukurannya dan bentuk kerannya agak beda juga ya. Malah saya tadinya gak tau loh kalau di Indonesia ada juga jenis kerang ini.

Nah ini resep, karangan sendiri, karena saya bingung juga, mau masak apa kemaren malem, setelah belanja bulanan di supermarket. Belanja kali ini kita sempetin diri ke Picard, supermarket khusus untuk makanan beku. Menurut saya, Picard itu gak terlalu murah barang-barangnya, dan saya pernah sekali beli makanan jadinya (yang tinggal dimasukin micro wave, siap disantap), wah gak enak banget, kapok, mending masak sendiri deh. Jadi menurut saya, selama masih demen masak, mending bikin sendiri aja di rumah, kadang mirip kok sama yang di restoran bintang 1 rasanya (hahaha.. ngibul banget!).

Saya lagi demen masak pakai claypot murahan yang beli di toko cina. Abis cuman 3 Euro bo, sedangkan di toko Jepang yang asli buatan Jepang harganya minimal 30 Euro - walaupun kualitas beda, tetep aja saya mah mempertimbangkan harga. Kalau jatoh trus pecah, ya gak pake nangis, hehehe. Masak dengan claypot bagaikan masak dengan cocotte (wajan buat simmer/mijoter kalau di Perancis, cocok untuk bikin rendang dan gudeg), dan mirip juga dengan tajine kalau di Afrika Utara. Mungkin karena tanah liatnya yang tebal, masak dengan api kecil, bumbu-bumbu jadi lebih meresap. Saya cukup puas menggunakan alat masak dengan bahan tanah liat, rasanya jadi seperti kembali ke masa lalu dan meninggalkan masa kini, jadul banget ya gue...

Gulai Cerimping Kuah Pedas
Bahan:

• 400 gr srimping yang dibekukan (saya mendapatkannya dengna mudah di supermarket di sini, udah gak ada kulit kerangnya lagi)
• 2 siung bawang merah ukuran besar iris halus
• 2 siung bawang putih geprak
• 4 cabai merah
• 1 batang sereh, digeprak
• 1 sdt curcuma (kunyit) bubuk
• 1 sdt jinten halus
• 1 sdt ketumbar bubuk
• 1 sdt jahe bubuk
• 2 sdt kecap manis
• 2 lembar daun jeruk
• garam secukupnya
• merica putih secukupnya
• minyak goreng secukupnya
• 100 ml air (bila perlu)

Cara:

1. Tumis bawang putih bawang merah dan cabai, goreng dengan sedikit minyak.
2. masukkan kunyit, jahe, daun jeruk, ketumbar dan jinten, merica, garam, dan daun jeruk purut aduk rata.
3. Masukkan air, srimping dan sereh geprak. Tambahkan kecap.
4. Diamkan, masak hingga 15 menitan.
5. Hidangkan sebagai teman makan nasi.

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