Tom Yum Goong (Thai Prawn Soup with Lemongrass)

Since having a new site, the event of Indonesian foodie blogger masak bareng yuuk has been having pooling for the monthly theme. And to open the year of 2009 the pooling result is tom yum goong, Thai prawn soup with lemongrass. This soup is one of the main signature dishes of Thai and it has well-blended hot and sour flavor. To make it from scratch really freaks me out...so I just made it using instant seasoning available at Asian stores and added some fresh seasoning.

Ingredients:
- 400g of medium sized prawn, peel of the shell but leave the tails
- 10 fish balls, cut into 4 each
- 200g of mushroom, cut in half
- 3Tbsp of Tom Yum Goong instant seasoning
- 1stalk of lemongrass, cut into 5cm in length
- 4cm of galangal, cut into 4
- 5 kafir lime leaves
- 4Tbsp of fish sauce
- salt
- sugar
- water
- bunch of cilantro or coriander leaves

Directions:
Boil water in a pot (app. 1.5L), then add instant seasoning, lemongrass, galangal and lime leaves, stir it well. Add fish sauce and adjust the taste with salt and sugar. Add mushroom and continue to cook for 2minutes. Add prawn and cook for another 2minutes. Do not overcook.
To serve, place the soup in a bowl and then garnish it with cilantro.

Foodie Event

My foodie fellow, Rurie is inviting us to join a foodie event. It's not just foodie event, it's a contest too. Share your food knowledge and photo, and get the prizes.

So, what are you waiting for? Come and join to "know your Indonesian culinary heritage".

The food that we have to share is Indonesian cuisine that is almost disappeared from the market and society.

Let me make it clear here, you may notice when you were a kid, you had that food/beverage so often. You might eat them from your grandmother's kitchen. As you grew up, you barely see the dish or it is only seen once a while in a special/traditional feast or ceremonial. The dish can be rice, fish, meat, and vegetable. Dessert, snack and beverages are acceptable too.
It doesn't have to be an extravagance dish, show us what you have got in your hometown (or used to have) or may be a childhood memory dish that your grandmother used to make but nobody hardly make it anymore.

For more information, please click here.

Buffalo Chicken Wings

My husband likes to play billiard games with his friends and usually he gets something for munching during those fun times. His choice goes to Buffalo chicken wings as always. One day he went grocery shopping and brought home some chicken wings and special hot sauce and asked me to make them at home. I browsed around on the internet and found various recipes on Buffalo chicken wings. However they mainly have the same basic ingredients.
As I prepared them, I was also online chatting with Deetha and we agreed to post the same item on the same day. So here it is my homemade Buffalo chicken wings...

Ingredients:
- 15 chicken wings, cut into 2 each
- 3cloves of garlic, crush until smooth

- 1 package of kobe seasoning flour
- 3Tbsp of rice flour
- 1Tbsp of ground coriander
- 1Tbsp of ground black pepper
- 1tsp of salt
- 30ml of water
- oil for frying
- Red hot chicken wings sauce (see the picture below)

Directions:
Mix well all of the ingredients except oil, hot sauce and the wings. Then batter the wings in it for at least 10minutes. Deep fry it using oil under medium high heat until golden brown and crispy. Drain off the excesses oil using paper towel. Then in a saucepan, heat the hot sauce for 2minutes and then transfer the fried chicken wings in it. Continue to heat it up and flip over once in a while. Serve it warm with mayo or ketchup and fresh salad, as for us, we like to have it with celery, carrot and ranch dipping

Sweet and Sour Crispy Chicken (Ayam Kuluyuk)

Actually I cooked it two days before Christmas, but I did not have time to download it from my camera and then upload it on Photobucket. So it was a left-over file too. However, since I just worked on it in 2009, let's call it fresh then.
I have posted a similar menu but using fish fillet before, you may find the recipe here.

Ingredients:
To make the battered chicken:
- 500gr of chicken breast fillet
- salt
- ground black pepper
- lime juice
- Kobe brand seasoning flour
- rice flour
- oil for frying

In a bowl, put the chicken fillet and drizzle some lime juice. Add salt and pepper and mix it well. Cover all the surface of it with rice dan Kobe seasoning flour and then deep fry it in hot oil under medium high heat until golden brown. Place it in a serving bowl.

To make the sauce:
- 2 carrot, peel off the skin and cut into matches shapes
- bunch of green haricot beans, cut into 6cm in length
- 6 cloves of garlic, chop thinly
- 4 cloves of small red onion, chop thinly (supposed to be onion, but I did not have it)
- 4cm of ginger, crack it pestle
- 1 tomato, cut into 12 pieces
- 2Tbsp of plum sauce (I skipped this one and used tomato sauce instead)
- 1Tbsp of lime juice
- 1Tbsp of oyster sauce
- 1Tbsp of fish sauce
- salt
- sugar
- ground white pepper
- water
- 1Tbsp of corn starch, mix it with a little bit of water
- oil for saute

In a pan, saute garlic, onion and ginger until fragrant. Add tomato and continue to saute for another 2minutes. Add cut carrots and green haricot beans, stir it well and continue to cook for 5minutes. Add tomato sauce, lime juice, oyster, fish sauce and water and mix it well. Continue to cook until boiling. Add salt, sugar and pepper to taste. At last pour the corn starch mixture and stir it immediately until thicken.
To serve, pour the sauce on top of the fried battered chicken fillet. Eat it with warm steamed rice.

Left-over Files of 2008 Series, Tahu Petis (Fried Tofu with Black Shrimp Paste Filling)

Having some left-over fried tofu after making chicken curry, makes me want to eat it as a snack. So I just made these savory snack to eat while watching "Challenge" at food network TV. Yumm...reminding me of Semarang, a town in Central Java, Indonesia where you can find this kind of snack sold on street.

Ingredients:
- deep fried tofu, slit the center with a knife
- black shrimp paste (Indonesian-petis udang)
- fresh chili paddy or bird's eye chili

Directions:
Take a teaspoon of the black shrimp paste and then stuff it into the middle of tofu. Microwave it for 15second to warm it up and to soften the shrimp paste. Serve it warm and eat it with fresh chili.

Left-over Files of 2008 Series, "Me Style" Javanese Chicken Curry (Kari Ayam Jawa ala Saya)

When Deetha asked me what kind of curry I was making, I really did not have an exact answer to it. Pondering for a moment..I believed it is called Javanese chicken curry (as what she called it too), since it contains carrot and potato. However, it is more of my own version to add fried tofu in it. Therefore, I just called it "Me Style"....

Ingredients:
- 8 pcs of chicken drumstick
- 4 potato, peel of the skin and cut into big chunks
- bunch of mini carrot
- 4blocks of medium hard tofu, deep fry and cut into triangle shapes
- 6cloves of garlic
- 3cloves of small red onion
- 5 candle nuts
- 4cm of ginger
- 6 chili paddy or bird's eye chili
- 1tsp of ground coriander
- 1tsp of ground turmeric
- 1tsp of ground cumin
- 1/2 can of coconut milk
- 4cm of galangal, crack it with pestle
- 1stalk of lemon grass, cut into 5cm in length
- 4 lime leaves
- salt
- sugar

- oil for saute

- water

Directions:

In a blender, crush garlic, onion, candle nuts, ginger and chili until smooth. Then saute it with a little bit of oil until fragrant. Add coriander, turmeric, cumin, galangal, lemon grass and lime leaves and continue to saute for another 2minutes. Add the drumstick and cook and stir for 5minutes. Add water and coconut milk, stir and cook until boiling. Adjust the taste with salt and sugar. Continue to cook until chicken tender. Add carrot and potato and cook for 5-8minutes.

To serve, place it in a bowl and add some condiments, such as black bean hot chili oil and fried onion.

Left-over Files of 2008 Series, Ananas Tart (Kue Nastar)

It was all begun when I chatted with Mel back in December 2008...She really really convinced me to try out the recipe which was originally from NCC. I had never made these ananas tart before, so I was anxious yet worried if failed. The fact that there is no pineapple jam available for purchasing changed me from being lazy to eagerly-happily doing it. So, just a day before Christmas, I prepared these yummy tarts. It took me hours to make them, but they were gone in no time meaning they are 100% delicious....(happy to share them with friends and neighbor though...)

Ingredients:
For Tarts:
- 250g margarine
- 250g butter
- 100g very fine granulated sugar
- 4 egg yolks
- 700g all purpose flour
- 4Tbsp full cream milk powder (I was using baby formula)

For glazing: mix well
- 3 egg yolks
- a little bit of fresh milk

For filling:
- 4 ripe pineapple (I used 3can of cut pineapple in sugar solution)
- 200g granulated sugar (I did not measure it since the pineapple from the can is already sweet)
- 1tsp of salt (I skipped this)
- 1 cinnamon stick

Directions:
To make filling:
Discard the sugar solution from the can and cut the pineapple into 4 (I used the round cut ones). Crush it in a blender until smooth. Transfer it into a pan, add the cinnamon stick and cook until boiling. When it starts boiling, stir it vigorously until it is sticky and has limited water content. Add sugar and taste it. Continue to stir until you get the preferred consistency (firm jam-liked one). Keep it aside.

To make the tart:
In a mixing bowl, mix margarine, butter, sugar and egg yolk at low speed for about 2minutes (do not mix too long since it will make the dough too dry). Add flour and milk powder and mix well again using a spatula. Take a little bit of the dough, make a ball with palm of hands. Flatten it and add the filling (app. half of tea spoon). Roll it back to a nice ball shape. Do it again and again for all the dough. Place them on a cookie sheet, give some space among them. Bake them at 140C for 30minutes. Take them out of the oven and brush with the glazing mixture. Put them back into the oven and continue to bake for another 5-10minutes. Take them out and let them cool off. Place them in a cookie jar with an air-tight lid.

Left-over Files of 2008 Series, Soto Daging Bersantan (Beef Soto with Coconut Milk)

Remember about how I stored the beef in four bags which was written before? This one was the last bag, the fatty one. Soupy food is always good for wintery mood...

Ingredients:
- 700gr of beef, boil until tender and then cut into small cubes
- 6cloves of garlic
- 3cloves of small red onion
- 4cm of ginger
- 1 stalk of lemon grass, cut into 6cm in length then crack it with pestle
- 5 lime leaves
- 1tsp of ground turmeric
- 1tsp of ground white pepper
- 1/2 can of coconut milk
- 1L of beef broth
- salt
- sugar
- oil for saute

Side dishes:
- boiled clear vermicelli
- boiled egg
- fried onion
- freshly cut Asian celery
- Indonesian shrimp crackers
- Melinjo (Gnetum gnemon) crackers
- sweet soy sauce
- lime juice
- crushed chili

Directions:
In a blender crush onion, garlic and ginger with a little bit of water until smooth. In a wok saute it with a little bit of oil until fragrant. Add lime leaves and lemon grass and continue to saute for another 2minutes. Add the meat and stir it well. Transfer it into a pot with the beef broth inside. Continue to cook until boiling. Add turmeric, pepper and coconut milk and stir it well. Add salt and sugar to taste. Wait until boiling again and then turn off the heat.
To serve, place boiled clear vermicelli and half of an egg in a bowl and top it up with the meat and soup. Sprinkle some fried onion and freshly cut celery. Add sweet soy sauce and drizzle some lime juice. You may add some crushed chili too. Add crackers at the side.

Left-over Files of 2008 Series, Bongko Roti (Steamed Coconut and Bread Dessert)

Still with left-over pictures from last year...
I used to have this food as snack during my childhood, my mom used to make it for us. But it has been a long while and it was almost forgotten, until one day I came across cie Ine's page which shares the recipe of it. She called it pisroti, however I am more familiar with the term "bongko roti". Anyway...basically it is the same thing. So here is the recipe...

Ingredients:
- 2 pieces of sandwich bread, cut into 8 each
- 1/2 can of young coconut meat
- 1/2 can of jackfruits, slice it
- 2 pandan leaves, cut into 3cm in length
- 800ml of light coconut milk (I used 1 can of coconut milk, plus 1glass of water)
- 100g of sugar
- dash of salt
- banana leaves for wrapping

Directions:
Dilute the sugar and salt with coconut milk and water and stir it evenly. Place a piece of pandan leaf, 2 cuts of sandwich bread, 1Tbsp of coconut meat, 1Tbsp of jackfruits and 100ml coconut milk on a wide piece of banana leaf. Then wrap it and seal it with a toothpick (see this picture). Do it over and over until all done. Steam them for at least 20minutes.

Note: Cie Ine suggested to serve it cold but I prefer to eat it warm.

Left-over Files of 2008 Series, Tumis Buncis (Stir Fried Haricot Beans)

For several days from now, I will be posting some left-over files of my stored pictures from last year, since I have quite a bit. I will start it with a veggie menu as if normally people have resolution for new year, and loosing weight and being healthy are at the top rank. Hopefully veggie menu is good to start up this year.
Stay healthy!

Ingredients:
- bunch of green haricot beans, wash and cut into 2-3 each
- 3cloves of small red onion, chop thinly
- 6cloves of garlic, chop thinly
- 8 chili paddy or bird's eye chili, chop thinly
- 4cm of galangal, cut into 2
- 1Tbsp of fish sauce
- 1 tomato, cut into 8
- sweet soy sauce
- water
- salt
- sugar
- oil for saute

Directions:
In a wok, saute garlic, onion, chili and galangal until fragrant. Add fish sauce and beans, continue to cook and stir for 2minutes. Add some water, app. 200ml and cook until boiling. Add tomato and sweet soy sauce and stir. Adjust the taste with salt and sugar. Cook for another 5minutes. Serve it with steamed rice and meat dishes.