Saturday, June 13, 2009

Asam Padeh

Ikan Asam Padeh Ingredients:

1 1/2 lb Fish filets
Salt
2 tb Oil
2 tb Black soy sauce
1/2 ts Tamarind
1/2 ts Turmeric
2 Chiles, Thai
2 Garlic cloves
Ginger, 1" piece
2 Shallots
Pepper
Ikan Asam Padeh Instructions:

Remove all skin from fillets, ensuring that no bones remain, and cut into serving size pieces.
Chop the shallots, ginger, garlic, and chilies very finely, and pound these together with the turmeric, tamarind, and soy sauce.
Heat the oil in a shallow pan, and stir-fry the paste for 4 to 5 minutes, then add the fish; cover with approximately 1 cup of cold water and bring to a boil.
Lower the heat, season to taste with salt and pepper and cook over a very low heat.
Serve with fresh vegetables and rice.

Rendang ayam minang

Ingredients:

* 1.5 kg whole chicken
* 2000 cc thick coconut milk
* 2 tsp tamarind juice
* 1 stalk lemon grass, bruised
* 1 turmeric leaf
* 2 kaffir lime leaves
* 3 cm galangal, bruised
* 2 cm ginger, bruised
* Salt to taste

Spice Paste Ingredients:

* 1 cup red chilies
* 15 shallots
* 6 cloves garlic
* 5 candle nuts

Directions:

* Cut chicken into 8 pieces.
* Grind spice paste ingredients into a fine paste.
* In a wok or saucepan, heat the coconut milk on medium. Add spice paste, tamarind juice, lemon grass, turmeric leaf, kaffir lime leaves, galangal and ginger.
* Keep stirring until oil comes out of the coconut milk. Add chicken.
* Stir once in a while. Simmer until the liquid completely evaporates.
* Ready to serve.

Rendang

Rendang is an Indonesian beef stew dish with coconut milk and very complicated spices. I make it simpler and easier. Actually, this recipe below is adapted from my mother recipe. So that, my Rendang (I am sure) is different than Rendang from Padang (A city in West Sumatera- Indonesia where Minangkabau community come from, which has the origin of this recipe). Rendang usually serve with ketupat and other dishes in Hari Raya (Iedul Fitri Celebration Day). However, if you just enjoy it with warm cooked rice it would be very nice too.

Ingredients:

1 kg beef, sliced into 10-15 chunk, in the same direction with its fiber

3 jeruk purut leaves 1 lemon grass, crushed

2 salam leaves

500 ml thick coconut milk from 4 coconuts

2 turmeric leaves (my mother used it, but I didn't)

5 ml cooking oil (I replaced it with olive oil)

Ground Spices:

10 chilies, or as necessary (depend on you like hot or not)

4 cloves of garlic

7 shallots

teaspoon turmeric powder

2 pieces galangal root (2 cm per piece)

2 pieces ginger (2 cm per piece)

1 tablespoon salt, or as what you think necessary

1 teaspoon white sugar, or as what you think necessary

1 tablespoon palm sugar, or as what you think necessary

Instructions:

Grind all spices in Ground Spices above with stone mortar or processor

Set the heat in medium. Sauté the ground spices with cooking oil, add lemongrass, salam leaves, jeruk purut leaves, and turmeric leaves if you use it. Sauté them together until it is fragrant.

Then, add the beef, sauté until the red color of beef turns into brown.

Set the heat in low.

Add the coconut milk, stir well. Boil about 1 hour or until the beef are mild enough or turn into dark brown color.

Don't forget to stir it occasionally If it runs dry meanwhile the beef are still hard to chew (use fork to make sure), you can just add the boiled water into it and do the same process again.

Ready to serve.

Refrigerate it, if you want to keep this dish for any longer use for 1 week or more. When you need to serve a meal, you can simply warm it.

Monday, June 1, 2009

Sate Padang Barokah Yogyakarta

Sate Padang

Masakan sate padang pasti sudah tidak asing lagi ditelinga anda tapi pernahkan anda membuatnya sendiri di rumah? Situs ini mencoba menyajikan resep sate padang untuk anda yang doyan dan gemar menikmati sate padang,agar anda bisa membuat sendiri masakan kesukaan anda dan keluarga anda demi membahagiakan keluarga anda dirumah.Resep ini sudah teruji karena inilah pekerjaan yang kami jalani selama ini

Bahan bahan sate padang :

- 1 kg lidah sapi atau 1 kg jantung
- 100 gram tepung beras
- 2 sdm tepung maizena

Bumbu untuk merebus lidah atau jantung :

- 5 lbr daun salam
- 1 lbr daun kunyit
- 3 ptg asam kandis ukuran kecil atau sedang
- 4 lbr daun jeruk
- 3 btg serai ambil bagian putihnya saja,lalu dikeprok atau dipukul
- 1 sdt garam

Bumbu bumbu yang dihaluskan :

- 2 siung bawang putih
- 6 bawang merah
- 2 cm laos/lengkuas
- 2 cm jahe
- 1 cm kunyit
- 10 bh cabai merah keriting
- 1 sdt kari bubuk(dalam istilah minang adalah pemasak atau bumbu kering)
- 1 sdt ketumbar halus
- 1/4 sdt jinten halus
- 1/2 sdt lada halus
- Tumis semua bahan diatas dengan 2-3 sdm minyak sayur,sampai harum.

Bahan tambahan :

- 2 genggam kacang prol digoreng dan dan diblender kasar saja
- 2 btg bawang prei di rajang halus
- 3 btg dn sledri dirajang halus
- 1 bks kaldu rasa sapi(masako/royko)

Cara membuat sate padang :

1. Cuci bersih lidah sapi atau jantung,kemudian rebus dengan 2 liter air,lalu
masukkan bahan untuk merebus yang telah disiapkan tadi.(seperti Dn jeruk,dn salam
,dn kunyit,dan serei serta asam kandis dan garam)
2. Masak hingga lidah menjadi empuk. Angkat lalu ditiriskan.
3. Potong lidah sapi dengan ukuran sesuai selera,Bersihkan air rebusan dari bahan
rebusan dengan cara di saring

Cara membuat saus sate padang :

1. Panaskan air kaldu rebusan lidah sapi dan tambahkan air 500 ml.
2. masukkan daun bawang dan daun sledri serta 2 genggam kacang tanah.
3. Masukkan bumbu yang telah ditumis tadi(sisakan sedikit untuk melumuri
daging),sampai air mendidih dan keluar aroma harum
4. Setelah air kaldu mendidih, masukkan campuran tepung beras dan maizena.
5. Aduk rata,tambahkan sedikit garam serta penyedap rasa,setelah mengental
kemudian diangkat.
6. Lumuri daging yang telah dipotong dengan bumbu tumisan yang kita sisakan tadi,lalu
ditusuk pake lidi atau tusukan sate yang sudah jadi,olesi dengan minyak kalau bisa
minyak sisa menggoreng bawang merah.lalu di bakar.

Anda dapat menyajikan sate padang bersama saus, potongan ketupat dan taburan bawang merah goreng. Selamat menikmati!