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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Papaya Salad Revisited

I think i have already told you a story about a laotian restaurant in Paris which serves the best papay salad in town, that I couldn't figure out what the ingredients are. All i know is that they put a small crab alike in the dish. Well this kind of crab does not live in the sea, but in the paddy field... i used to play with them, long long time ago, when i was just 3-4, in a neighbourhood of the central Jakarta. Nowadays it is impossible to play with this small crab, there is no more empty land in the crowded but chic neighbourhood that my family had not lived there since ages !!!

Well, forget about the crab, i don't know where to find them in Paris (or even if i live in Jakarta). The most important thing is that the ability to make a young papaya salad, just like they have in the restaurant.

My friend sugest me to add shrimp paste to the regular recipe (fish sauce + palm sugar + garlic + lemon + chili + dried small shrimps). And i do a little bit of research on the net, and decided to put a little bit of tamarind. And voilààààà.... i made it... (to bad that i put too much carrot compared to the papaya slices). But it is still acceptable!!!

Love this new recipe so much!

PS: crazy silly me.... i browsed my old blog , and i found the same ingrendients there for the same som tam (papaya salad)... i must have forgotton this recipe, and tried just any normal recipes proposed by the net, and i did not like them...but it seemed that i got stuck with them..crazy!

UPDATE 8/2012

Okay, i now notice that Lao papaya salad is a little bit different than its counterpart in Thailand (or maybe in Vietnam). After numerous video on the net about making papaya salad, i now make my own conclusion:
Lao's is using a black fermented paste from fish, with a little crab (still alive inside it). And i think.. (please correct me), using a little bit of oyster sauce beside the shrimp paste.

I just notice these differences when i went to a lao restaurant that i visit several times during hte past 1 year, and then i asked for the same papay as my opening dish. The waiter who happened to be the owner, responded ,"Which version do you want, Thai or Lao?" I chosed Lao's totally. But i did not really ask him the different between the two. Then when the plate came in front of me, i noticed that the sauce was darker and thicker than i had ever noticed. So i made a little bit of researche on the net....

Above is the picture of  my home made papaya salad. And i can tell you it tasted just the same as the one that i had in the Lao restaurant that i told you. And as usual, if i cracked a recipe, i turned into a very happy person :)) Click this link below to see a video about the papaya salad!!

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Tod Man Pla, Thai Fish Cake

I think people who follows my blog know very well that i am very into Thai food. Yesterday, i tried to make this fish cake from Thailand. I think this is the first time i made the red curry paste on my own, and oooooohhhh... how i am completely head over heels for this red curry paste.. so fragrant and very appetizing! I think i am just going to use this paste for daily use (if you know the indonesian habits of eating sambal i think you will know what i mean).

I used my personal block of cabai sambal (chili and shallots sauté) that i made and froze inside the freezer to make this red curry paste. The basic recipe is taken from Marabout chef cuisine thai pour débutants, but i replaced the long beans with carrot.

Step 1:

blend until a paste is form the following ingredients (you can blend seperately, of course)

• 1 Carrot
• white Fish filet (I used 400 gr colin alaska type)
• 2 tbs red curry paste
• 1 kaffir leaves chopped coarsely
• 1 onion
• 3 tsp fish sauce
• lemon juice from ½ lemon
• 2 tsb of coriander (chopped)

Step 2:

Form several galettes form with your hands, continue until you finish the dough.

Step 3:

Deep fried them.

Red curry paste ingredients (sauted, and ground)

• sliced shallots, chilies and garlic
• coriander grains (in powder)
• coriander stems and leaves
• cumin (powder)
• kaffir leaves
• ginger (powder)
• lemon grass stem
• grilled shrimp paste

I did not make the cucumber relish (too lazy).

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Tom Yam Goong

It seems that i am obsessed again with Thai food. After spending an afternoon at a friend's place in the north of france, where she prepared a chicken tom yam using ready tom yam paste, which made me addicted after.

I went to Asian store today, and found out that the ready paste contains sodium glutamat, euh... i wonder that my friend's has the same chemical ingredients which caused me head over heels? Anyway, long time ago, i made this soup based on a Laotian cookbook. And before that, i also made my own version of this soup. Now it is time to search for a Thai version recipe then...alrightie.

Anyway, since the paste is MSG contained, which indirect/directly attacks my health i decided to make everything from scratch, including the nam prig prow paste, of course (click here for the recipe). It does not have the same taste as my friend's but it is not bad at all (i got addicted too, but i kept my head on my neck as the flavour is just natural, but very good). I learn that the spicier it gets the better it is, the more lemon juice and fish sauce you put, the merrier it gets, so be generous when adding the ingredients. I added galange roots, because i like the relish and i just bought them at the asian store :))

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Minced Beef Salad à la Thailand

I have been dreaming to go to Thailand and the rest of Indochina, and while enjoying my stay there, i would indulge my tongue with the best local food, surrounded by smiley people (as i was told by friends). Yeah, because in Indonesia, people have becoming too materialistic, you don't get that sincere smile like you used too 10 years ago.

Despite their materialistic brain and attitude, i would prepare 10 millions forgiveness for my own country. A country where in the past, all the south east Asian kingdoms would dream of having an ally with, but now is drowning in poverty, degradation of moral, attacked by terrorists and natural disaster. A country which capital was being exploded by 3 bombs yesterday. ....Suicide bomb by terrorist.

Again..... and there was this moment of silent of me, in the morning just after i found out about the tragedy through my friends' statuses in facebook. How? Why?...... Bastards!!!!

But as far as i know, the Indonesians are strong, they will get by and survive like it was never happened. Turn out the following day (today), all the malls in Jakarta are already full again, because of this is a long weekend. Experts predict that we will get on our feet again, and the stock exchange will not be strongly effected as it is still closed until Tuesday.

I am really sorry for the victims. I remember that my junior high school friend was one of them years ago, at the same hotel which they bombed yesterday. I did not know him that well, but i read from a newspaper that he had to reschedule his wedding which was supposed to take place 15 days from the explosion day. I think he postponed it during a year, for his recovery and all of the plastic surgeries, but now they have a twin boy-girl. Don't we all believe that good things come to those who wait?

Okay, back to food and recipe....this is a recipe that i made the day after my birthday. As usual, i forgot to post it. The original recipe is using minced duck meat (i did not have any thus i replace it with minced beef meat). To celebrate my birthday, Gorilla and I went to Paris to see the tropical carnival of Paris, where later on that day, they announced that Indonesian delegation won for the best decorated truck. Then he bought me a netbook, which i have been longing for quite a long time, as my birthday presents (this guy gave up giving surprise presents, for the stupid reasons that it did not work well). Then to finish the day, we went to our fav. Thai restaurant, and he ordered this duck salad, which tastes like heaven. I found the recipe in the Thai recipe book that he gave me also for my last year birthday (Laap Pet,Thaïlande Saveurs du bout du monde, Michael Lafon,2007)

LAAP PET
Ingredients:

• 1 tbs Thailand uncooked rice
• 200 gr minced meat
• 2 tbs of green lemon juice
• 1 tbs fish sauce
• 1 lemon grass, take the hard skin out (outer leaf), sliced thinly the white part.
• 2 big shallots
• 2 leaves of kaffir, chopped
• 3 white onions, sliced
• 3 Asian chillies, sliced thinly
• 1 tbs mint leaves (i used dry simply because i did not have the fresh one)

Ingredients:

1. Heat a pan, add 1 tbs of cooking oil, and add the rice, cook until they turn golden brown. Using your mortar, grind them until smooth.
2. In the same pan, cook the meat, lemon juice and fish sauce, until the meat is dry.
3. In a serving bowl, mix all of the ingredients before serving.

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Sriracha Sauce

In my country, people say that we need to paint life with different tastes to make it more colorful. And the most interesting taste is from spicy hot sambal (Indonesian word for condiment sauce).

This one, is home made sriracha, hot chilly sauce from Thailand (or Indochina?). It is usually being sold in plastic bottles. In Indonesia, people are utterly maniac with this kind of Sambal, we call it sambal botol, because it is sold in bottles. One mark that people seems so attached to is sambal botol ABC. Many people are addicted to add this sauce in their plate, just to have the chemical taste of it, haha. I used to be a fan of this sambal in bottle thing, but not anymore. Since i moved to France, i have completely forgotten the joy of adding it to most of my plate... nowadays, i try to eat healthier (huh, but i am still hooked to Indomie, a brand of instant noodle from Indonesia - an accused of the responsible for the health problem of many many poor Indonesian people).

The original recipe is from this site. The sriracha that i make, actually reminds me of sambal Lampung (a hot chilly condiment from Lampung, a city in South of Sumatera, Indonesia).I used only 6 of Thai chillies, 3 chopped tomatoes (i don't use canned tomatoes, as..well.. i just want my sambal to be purely homemade. And the vinegar that i used is only the normal white one, and after having them all cooked, I blend to have a smooth sambal texture.

And you know what? I dropped half of my sambal on the floor by accident when I wanted to blend it with my hand blender. This accident was thus followed by a big drama between my big mouth-big attitude and my mr. Gorilla's... huh >:( but anyway, thanks to the photo session, which result you can see above, things between us were back to normal again as if there were nothing going on. The drama was neutralized, no damage done. I think he was greatly seduced with my settings for the photo session that he wanted to participate in and forget the stupid sambal drama. He installed the lights, and voilà the picture is there...(i put the 'before' and 'after' having it blent. Guess which is which!! :p)

My conclusion:
drama = sambal in our life! ;°)

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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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Salade Ikan

Bahan:

• 1 sdm kecap ikan
• fillet ikan 400 gr
• irisan tipis cabai
• irisan bawang merah
• irisan bongkol (bagian bawah) daun bawang (oignon blanc kalau bahasa perancisnya)
  
• satu batang sereh, iris tipis bagian putihnya (bagian yang empuk)
• daun jeruk diiris tipis
• daun mint diiris tipis
• daun ketumbar (untuk taburan)
  
• sari jeruk nipis
• gula (optional)
• 0.5 sdt bubuk jahe
  

Cara:

1. Bakar ikan hingga matang (bisa dilakukan di Oven maupun di penggorengan khusus untuk membakar daging)
2. Potong-potong ikan.
3. Campurkan dengan sisa bahan di dalam mangkok besar, aduk rata.
4. Hidangkan dengan daun ketumbar
   

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Crêpe Sea Food

Ini masih coba-coba, setelah ngeliat buku resep thailand kado ultah kemaren, tapi kok ribet bener. Mending bikin cara gue sendiri aja (cara indonesia), dimana telor, tepung dan semua bahan dicampur jadi satu. Tapi ini masih belom sempurna, takaran-takarannya juga masih gak jelas. Yah judulnya juga masih harus disempurnakan.

Bahan:

• tepung tapioca
• sea food campur, bangsa surimi, kerang, ikan, udang, cumi
• telor kocok lepas
• irisan bawang putih
• irisan bongkol daun bawang (aduh gak tau nama indonesianya)
• kecap ikan
• gula
• irisan cabai
• minyak untuk goreng

Untuk hidangan (taburkan):

• daun ketumbar
• sari jeruk nipis
• acar timun (saya pakai cornichon)
  

Cara:
yah selayaknya bikin dadar/crepe deh... panaskan sedikit minyak di penggorengan teflon, kemudian tunggu beberapa menit hingga bagian bawahnya rata matang (dengan api kecil tentunya), baru deh dibalik, dan panaskan bagian lainnya.

Menurut saya sih, rasanya ya seperti dadar telor di warteg-warteg.... pedes-pedes enak gitu deh..hehehe :))

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Kare Daging Massaman

Katanya kare daging ini termasuk yang jarang di negaranya, entah maksudnya apa, tapi kalau melihat asalnya yang dari selatan Thailand, logikanya sih, banyak terdapat di negara tetangganya ya, hehehe.

Bahan dasar kare:

• 1 sdt lengkuas
• 1.5 sdt ketumbar
• 1.5 sdt kapulaga
• 4 siung besar bawang merah
• 2 siung bawang putih
• 3 buah cabai
• 1.5 sdt terasi
• 3 butir cengkeh
• 1 sdt bubuk pala
• 1 sdm serai bubuk (atau satu batang serai)

bahan lain:

• jahe
• 1 sdt gula jawa (saya pakai sedikit karena tidak terlalu suka manis)
• 1 sdm kecap ikan
• secuil asam jawa
• 3 kentang kupas, potong kotak-kotak
• 350 gr daging sapi potong kotak
• 250 ml santan
• 250 ml air
• garam (optional)
• 1 genggam kacang tanah bakar
• minyak goreng

Cara:

1. Giling semua bahan dasar kare
2. Tumis dalam penggorengan
3. Masukkan daging, masak hingga daging 3/4 matang
4. masukkan santan, kacang tanah, kentang, asam jawa, air, gula jawa.
5. Masak selama sejam hingga dagingnya halus.
6. Hidangkan.

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Daging Bakar Tabur Kemangi

Ide resep didapat dari The Boathouse Thai Cookbook terbitan Periplus.

Bahan:

• 2 lembar daging steak
• 250 ml santan
• 1 sdt terasi
• 3 bawang merah
• 2 bawang putih
• 2 cabai merah
• 1 serai di geprek
• 1 sdt laos bubuk
• 1 lembar daun jeruk purut
• 1 sdm kecap ikan
• daun kemangi
• 1/2 sdm gula jawa
• garam
• daun kemangi secukupnya
• daun koriander (optional)

Methode:

1. Taburkan garam dan merica ke atas daging, sisihkan.
2. Tumbuk bawang, terasi, cabai hingga halus, kemudian tumis dalam wajan hingga harum. Masukkan serai, dan daun jeruk purut, laos bubuk, masak hingga pada layu.
3. Tambahkan santan, aduk rata, masukkan kecap ikan dan gula jawa beserta garam. Sisihkan, tutup agar tetap hangat.
4. Bakar daging hingga kematangan yang diinginkan (saya sih 3/4 matang cukup!).
5. Iris daging, taruh dalam mangkuk, tuangkan kuah santan di atasnya. Taburkan daun ketumbar dan daun kemangi. Santap dengan nasi panas.

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