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...!

BAHAN:

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

Pelengkap:

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

CARA MEMBUAT:

* 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]

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

Ingredients
• 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

Directions
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

Ingredients:

• 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

Method:

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
Ingredients:

• 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

Method:

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)..

BURGER TEMPE
Enno Maya Setiadi yang ada di Malang NCC

Ingredients:
* 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

Method:
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.

Bolu Kukus

This is my maid's recipe that she always made to her neighbourhood. So simple.. as usual :) and i've been amazed by how she made this. The key to make success "Bolu Kukus" is the beating!!.. needs long time to beat the mixture. and u need fresh (unopened) soda drink. The texture is so wonderful too bcoz of the emulsifier ( i use Quick).

Here are the ingredients:

500 gr AP flour

500 gr sugar

5 eggs

1 tsp emulsifier ( 1 sdt peres)

1 sachet SKM

1 tsp vanilla extract

1 can 250 ml soda ( I use sprite)

Combine all ingredients at once. Beat on low speed for 5 minutes.

Continue beating at medium speed for 10 minutes

Increase to high speed for about 5 minutes just to risen the mixture.

You can devide the mixture into couple bowl to colouring or add any taste. You can add with green tea powder, choc powder, moccha cream, choc cream, or just fool colouring.

Pour into the cup (that already set with papercup)

Steam for 25 minutes.