Friday, March 25, 2011

Tofu and Egg from the President SBY kitchen..

yeeep... got this recipe from the chef of Istana Merdeka that SBY likes so much with Tofu and Egg or "Tahu Telor".. but by accident.. this spicy soy sauce recipe seems like our fave sauce from the famous Bakso Bakar in Malang... hahahahahaha.. now we're talking ! my sissy already tried this recipe and she was soo satisfy ... now.. my turn.. :)
this kinda different taste than our family Tahu Telor but taste goooooddd... the topping is so different .. i think it's influenced by Betawi culture that has their own characteristic and taste..
anyway... here's the recipe..enjoooyyy...

Bahan - bahan untuk Tahu Telur
- 5 buah Tahu Sumedang
- 3 butir telur
- 1 sendok tepung roti
- 1 siung bawang putih
- 2 lembar kol
- 3 batang seledri
- 1 genggam kacang tanah goreng
- garam secukupnya
- minyak goreng secukupnya

Bahan - bahan untuk Saus Kecap
- 1 ons gula jawa
- 10 sendok makan kecap manis (aku tadi pake 8 sdm kyknya cukup deh)
- 4 jeruk limau (kyknya bener2 harus 4 deh)
- 20 cabe rawit merah (tadi pake 3 cabe keriting pedes yg panjang msh gk pedes euy!)
- 6 siung bawang putih

Cara memasak Tahu Telur:
1. Giling halus bawang putih, campurkan dengan telur, bawang putih, garam serta tahu Sumedang yang sudah dipotong kecil berbentuk dadu.
2. Panaskan sedikit minyak pada wajan, lalu masukkan sedikit demi sedikit adonan, sehingga berbentuk bulat kecil. Masak hingga matang, tempatkan di atas piring.
3. Iris halus daun kol serta seledri. Giling kasar kacang tanah goreng. Taburkan semuanya di atas tahu telur.

Cara membuat Saus Kecap:
1. Rebus 100 CC air dengan gula jawa, kecap manis dan sari jeruk limau.
2. Giling halus cabe rawit dan bawang putih, kemudian campurkan ke dalam rebusan air. Aduk hingga rata.
3. Tunggu sampai matang, kemudian disiram di atas Tahu Telur.

Wednesday, March 23, 2011

Papaya Leaves Sauted with Smoked Fish

In Indonesia we called Tumis Daun Pepaya Ikan Cakalang, but i used another fish that smoked bfore. I shreded the fish and sauted them with spices and put the papaya leaves in it. To reduce or even eliminated the "awful" taste from the papaya leaves, i use cassava leaves that cooked together with the papaya leaves. Need special treatment for using the papaya leaves that many places in Indonesia have their own ways.

Brengkes Tahu Udang

Sorry guys... i really.. really don't know what the english for "brengkes" is... well.. the detail is, brengkes made from something (u can use anything, but now i use tofu & shrimp) fold up with spices&herbs and wrap with banana leaves.. and.. grill it! so if anyone has better name in english.. b my gueesss.. :)

this is my mom's old recipe.. from aour grandmom..and grand-grand-mom and this is very traditional meal from East Java.

Friday, March 18, 2011

Chocolate Bread Pudding

Never eat bread pudding bfore.. and this is my 1st trial to make and to taste... hahahaha. Lucky me... my girl loves it so much and she was so upset when knowing there's nothing left in the dish.. This recipe courtesy of Paula Deen Food Network as i adore her for dessert recipes. But always remember to reduce the sugar amount... hihihi.. Paula looovvveesss sugar so she always put lots into it. :) still i love her though...

The Recipe

1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips


Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
In a large bowl, whisk together the milk, cream, and liqueur.
In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce.

Thursday, March 17, 2011

Carrot and Pineapple Cake with Strawberry Chantily Frosting

Heeiii.. finally i try this recipe! hihihi.. can't imagine i finally made this cake after years found this recipe and willing to try. And i love it.. it moist.. not too sweet.. it has different taste than others in stores. For the frosting, i like mild.. so i made chantily frosting.. aaaanndd.. i add just a drop of strawberry essence into it ... yuhuuuu... overall taste bcome soo rich!! hihihii...
This recipe courtesy of Ina Garten Food Network. But i use chantily frosting instead of Cream Cheese frosting that she use. And i love Ina for her delicious cake recipes that always satisfy me so far.. Thanks Ina.. :)

The Recipe

For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups AP Flour
plus 1 tablespoon all-purpose flour, for dusting the raisin
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

Strawberry Chantily Frosting:
200 gr whipping cream in powder
400 ml cold water
confectioner sugar (depend on how sweet u want)
1/2 tsp strawberry essence ( u can use any other essence or just left it regular chantily)

Whip (beat in high speed) the whipping powder with cold butter.
Gradually add the confectioner sugar while beating.
Stop the beating until soft peak formed.
Add the essence and fold the batter.

Monday, March 14, 2011

Garang Asem Grill Chicken (Madura Style)

It's about grilling time!!... try many version 'bout grill chicken from Sabang until Merauke.. Indonesia.. after Solo style.. now.. Madura style... :) those 2 style have their own charateristic.. the Solo gave little bit sweeteness and Madura has little bit sour and spicy. I love both actually..

Got this recipe from the book "Aneka Ayam Bakar Populer Khas Indonesia" by Demedia.

The recipe

3 whole chicken thigh
300 ml air
1 Tbsp tamarind dissolve in ¼ cup hot water
½ Tbsp “javanesse brown sugar” (dissolve together with the tamarind)
banana leaves (for wrapping)

grind together:
4 garlic
7 shallots
5 candlenuts
3 chili pepper
½ tsp tumeric powder

Saute together the wet spices until fragrant, add the tamarind mixture and cook a while.
Add the chicken and cook together by pour the spices all over the chicken.
Add the water and salt royco and cook until the liquid dried up.
Wrap the chicken with the spices with the banana leaves then grill.

Grill Chicken Solo style a.k.a Ayam Bakar Solo

Got the recipe from the cookbook "Aneka Ayam Bakar Populer Khas Indonesia" by Demedia

1 chicken “kampung” (3 whole chicken thigh)
2 lemongrass
3 bay leaves
1 “thumb” (ibu jari) galangal
1 ½ Tbsp tamarind syrup (air asam jawa)
5 Tbsp sweet soy sauce (I only use 4 Tbsp)
2 Tbsp “javanese brown sugar” (dissolve with tamarind syrup)
450 ml coconut water

grind together:
12 shallots
4 garlic
1 “thumb” (ibu jari) tumeric, (they grill the tumeric)
5 candlenuts
½ tsp caraway (jinten)
1 ½ tsp corriander
2 tsp salt

Saute together the wet spices with the galangal, bay leaves, and lemongrass, until fragrant.
Put the chicken into pan, fold them into the spices and cook until changing color.
Add the coconut water and tamarind mixture..
cook until the liquid dried up, set aside.
Grill the chicken while brushing them with the spices left in the pan, until the chicken turn brown.

Sunday, March 13, 2011

Chicken Drumstick

this is a cute menu.. and ofcourse my kids soo love it! Thanks to NCC for this yum-yum recipe..

Original recipe grab Here
The Recipe (Indonesia Version)

10 bh sayap ayam
Bumbu :
2 sdm garam halus
½ sdt lada halus
½ sdt chicken powder
1 sdm minyak wijen
1 sdt gula pasir
1 sdm air jeruk nipis
2 sdm susu evaporated
Bahan lain:
300 gr tepung terigu
2 btr putih telur
Tepung Panir Orange / Tepung Tempura
Cara membuat:

Potong sayap ayam, ambil bagian yg banyak dagingnya, kerat urat ujungnya, kumpulkan daging ayam pada bonggol sendi-nya sedemikian rupa sehingga bentuknya menjadi spt drum stick.
Campur semua bumbu halus, lalu ratakan pada sayam ayam. Diamkan lk. 15 menit.
Gulingkan sayap ayam pada tepung terigu, lalu celupkan di putih telur yang dikocok lepas supaya agak encer. Gulingkan lagi pada tepung tempura. Kepal-kepal agar tepung tempura menempel kuat. Bekukan dalam kulkas lk. 1 jam
Goreng hingga kekuningan, dengan api sedang, hingga matang.
Sajikan bersama saos botolan.

Friday, March 11, 2011

Soto Ambengan

Soto Ambengan, originally from Surabaya that i spent my childhood there.. always famous since i was a kid. I remember when my father (alm) took me to the "warung" soto ambengan at Ambengan Street, Surabaya. The soto taste soo different.. and sooo umami!... yeah.. umami.. maybe that word could interpret the taste of soto Ambengan. I found that the secret is on the shrimp (or u can use dried shrimp) that fried till crispy and mashed them together with all the spices ingredients. Combine with the poyah, the sambal, and the garnish... oooohhhhh... no one, i mean.. no one!! would able to resist that!!

i got the recipe from Femina Online Recipe. i always adore most of recipes from Femina or Primarasa. and again... i bcome a victim of them..

here's i write it down for whom interested and carved to try Indonesian authentic Soto from all over Nusantara.. enjoyyy...!

1 ekor ayam kampung
2 1/2 L air
4 batang serai, ambil bagian putihnya, memarkan
8 lembar daun jeruk purut
2 lembar daun salam
2 sdm minyak untuk menumis

Bumbu, haluskan:
10 siung bawang putih
5 butir bawang merah
5 butir kemiri, sangrai
3 cm jahe
3 cm kunyit bakar
11/2 sdt merica bubuk
50 g udang segar ukuran kecil, kupas, goreng kering(aku pake udang rebon skitar 3 sdm)
1 sdt garam

Koyah, tumbuk halus:
150 g kerupuk udang goreng
2 sdm bawang putih goreng
1/4 sdt garam

Sambal, haluskan:
20 buah cabai rawit merah
1/4 sdt garam

250 g suun kering, seduh air panas hingga lunak, tiriskan
6 butir telur ayam rebus, belah 2 membujur
3 batang daun bawang, iris halus
Bawang goreng
Jeruk nipis
Kecap manis

* Rebus ayam bersama serai, daun jeruk, dan daun salam hingga ayam matang. Angkat ayam, goreng sebentar, suwir-suwir dagingnya. Rebus terus kaldu di atas api kecil. Sisihkan.
* Panaskan minyak, tumis bumbu halus hingga harum, masukkan ke dalam kaldu ayam. Masak hingga kaldu mendidih, angkat. Sisihkan.
* Penyajian: Taruh suun dan telur ayam dalam mangkuk saji. Siram dengan kuah soto panas. Taburi daun bawang, bawang goreng, dan koyah. Perciki jeruk nipis dan bubuhi kecap. Sajikan panas bersama sambal.

Untuk 6 porsi
[Dari femina 23 / 2008]

Wednesday, March 9, 2011

Ricotta Gnocchi

many thanks to mpok Lina from Big Island that gave me this simple, easy, and delicious recipe, awesome!!... i just add the flour again.. and again.. until get the right consistency.. :)
this is the original one from Lina, and i think she ever mention that she got this recipe from AllRecipe website..
oya.. i think the amount of the flour depend on the ricotta itself. i forgot to drain my ricotta so it contain lots of liquid and i have to add more and more flour...

and for the sauce, i just pour the marinara sauce from Tyler Florence Food Network or Giada d Laurentis also from Food Network. actually u can any kind of sauce onto it.. all fit with gnocchi!!

Original Recipe Yield 5 servings

• Gnocchi:
• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, or as needed

• Sauce:
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 (15.5 ounce) can diced tomatoes
• 1 dash crushed red pepper flakes (optional)
• 6 basil leaves, finely shredded
• Salt and pepper to taste
• 8 ounces fresh mozzarella cheese, cut into small chunks

1. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.
3. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.
4. While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
5. To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Balinese Satay Lilit a.k.a Sate Lilit Bali

ooohhh.. this sate lilit is sooooo goooodddd.. i already love it since the 1st time ate this!! so i browse... and browse... and find this recipe. And by tomorrow i did try this. I give u 2 reference recipe... and i think both are awesome !!

Recipe #1: (sorry.. i haven't translate to english, it still the original one)
here's the original link
Bahan Sate Lilit :

250 gram daging ayam cincang (i use tengiri)
1 sdt merica tumbuk kasar
garam secukupnya
gula secukupnya
1 butir telur ayam
seperempat butir kelapa parut muda
5 buah cabai rawit merah iris halus
3 lembar daun jeruk parut iris halus
10 - 15 batang serai, bersihkan, iris sedikit ujungnya
1 sdm tepung tapioka
1 sdm minyak kelapa untuk mengoles

Bumbu halus:
6 bw merah
2 bw putih
1 cm kencur
1 cm jahe
1 cm laos
½ sdt terasi bakar
½ sdt merica bulat
½ sdt ketumbar
½ sdt jinten

Cara memasak Sate Lilit :

1. Jadikan satu daging ayam bersama bumbu halus, merica, garam, gula dan telur.
2. Remas-remas adonan sampai menjadi kalis.
3. Masukkan kelapa parut, cabai dan daun jeruk purut. Aduk-aduk kembali.
4. Siapkan batang serai. Lumuri sebagian bonggolnya dengan tepung tapioka.
5. Beri 1 sdm adonan ayam dan ratakan sambil dibentuk menjadi bulatan lonjong seperti pentul.
6. Kerjakan hal yang sama hingga adonan habis. Siapkan bara api.
7. Bakar sate lilit sambil sesekali dibalik bila salah satu sisinya sudah matang dan berwarna kecokelatan.
8. Oles dengan sedikit minyak.
9. Rapikan sate dengan memotong batang serai bagian atasnya.
10. Sajikan panas dengan sambal matah, lawar sayur dan nasi pulen panas.

Recipe #2:
here's the original link


• 600g Spanish mackerel
• ½ cup Seafood Spice Paste (see below)
• 5 Fragrant lime leaves, chopped
• 1 pinch Black peppercorns, finely crushed
• 1 pinch salt
• 2 table spoons very finely chopped Bird’s eye chilies
• 2 tsp Palm Sugar
• Lemon grass or satay skewers


1. Mince fish fillet very finely in a food processor or with a chopper. Add all other ingredients and mix well.

2. Mould a heaped tablespoon full of this mixture around a lemon grass skewer over trimmed stalks and grill over charcoal until golden brown.
*Note: this recipe will not work with frozen fish.

For Seafood Spice Paste

• 450g Large red chilies halved, seeded and sliced
• 50g Garlic, peeled and sliced
• 225g Shallots, peeled and sliced
• 175g Fresh turmeric, peeled and sliced
• 100g Ginger, peeled and sliced
• 125g Candle nuts
• 200g Medium sized tomato, halved and seeded *I skip
• 2 tbsp Coriander seeds crushed
• 2 tbsp Dried shrimp paste (terasi), roasted *optional
• 150ml Coconut oil
• 2 ½ tbsp Tamarind pulp
• 250ml Water
• ¾ tbsp Salt
• 3 Salam leaves
• 2 stalks Lemon grass, bruised


1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in a stone mortar or food processor and grind coarsely.

2. Place ground ingredients into a heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden colour.

3. Cool before using.
4. Transfers into the jar and keep refrigerated

Tempe Patties a.k.a Burger Tempe

Another my trick to make my kids eating their tempe.. hihihihi... i got this recipe from member of NCC in the milist. Many thanks toEnno Maya Setiadi from Malang that posted this unusual recipe of tempe on the NCC milist... :) it makes another chapter of Tempe and give different taste to it too..
Here's the original recipe and added by me (as usual)..

Enno Maya Setiadi yang ada di Malang NCC

* 300 gr tempe (i use 500 gr)
* 1 sdm margarine, for saute
* 1 onion, chop
* 2 garlic, mashed & chop ( i use 4 garlic)
* 1 green onion, thin slice
* 1 egg (i use 2 eggs)
* 2 celery leaves (daun seledri indonesia)
* 1 Tbsp sweet soy sauce
* 1 tsp salt
* 1/2 tsp white pepper
* 1/2 tsp nutmeg powder ( i don't use it)
* 2 egg whites for coating (i don't use it)
* i add: 1 cup bread crumbs
* 2 Tbsp margarine to fry
* i add: 1 Tbsp worchestershire sauce + 1 Tbsp soy sauce

Steam the tempe.
Mashed the tempe.
Saute the onion, green union, and garlic until fragrant. Set aside.
Mix together the sauted spices above, all sauces, salt pepper, and celery leaves.
Add the bread crumbs and eggs.
Shape the dough into ball and press little bit bcome pattie shape.
Fry the patties.

my method: i steam the patties (to add the crunchyness) then i fry them. or if u want to store them, just freeze 'em, and by the time u want it, u can fry it.

jakarta pray time

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