Pecel Sederhana (Simple Indonesian Mixed Veggie Salad with Peanut Sauce/Dressing)

Tuesday, June 30, 2009

I have been busy with settling in our new house and my days are occupied with tidying, cleaning up and decorating this place. The weather has been so great too, that makes us doing more outdoor activities and almost every day we went home exhausting. I almost have no time to spend in front of my computer that I missed some of monthly event hold by foodie blogger, which I regret. Today is the last day to post our menu for Masak Bareng Yuuk event. I am so happy to be able to join this monthly event again this time, even though I only have old pictures from my file which matched to this month theme. I cooked this menu quite a while ago. So here is my way to prepare Pecel (Indonesian Mixed Veggie Salad with Peanut Sauce/Dressing).

Pecel n props4

- bunch of long beans, cut into 6cm in length
- bunch of spinach, cut into 6cm in length
- bunch of bean sprout

For peanut sauce/dressing:
- bunch of peanut, oven roasted, dehulled
- 6 cloves of garlic
- 6 chili paddy or bird's eye chili
- 1tsp of tamarind
- 4 lime leaves
- 1 block of palm sugar
- 2tsp of ground kencur
- salt
- sugar
- water

Side dishes:
- tempe, tahu bacem
- krupuk aci (Indonesian crackers-see pictures)

Pecel n props3

Steam all of the veggies until half-cooked.
To make dressing:
Grind peanut, chili, garlic and lime leaves until smooth. In a pot boil some water, when boiling add the smooth mixture and stir well. Add tamarind and palm sugar and stir well until all sugar dissolved. Add kencur and then salt and sugar to taste.
To serve, place all of the steamed veggies in a serving plate then pour some of the dressing on top of it. Add some Indonesian crackers, tempe and tahu bacem at the side. You may add some steamed rice too.

Colourful Treat - Click June 2009

Monday, June 29, 2009

It is time for Click! the Photo Event again. This month theme is Stacks.

I have a little one at home who loves to have surprises. She is not into something sweet, but once in a while is okay. This potato doughnut was a treat for her and by stacking it up on a bamboo skewer made it more interesting. Moreover, she could hold the skewer and did not get too messy. Not to mention the bright colour of the short it was a nice and sweet surprise indeed!

Potato Doughnout2

For recipe, check this out.

What We Had For Father's Day Dinner

Monday, June 22, 2009

Ayam Panggang Bumbu Padang4

We have been busy with moving out and in from our old to new place since last week. Our daily activities were mostly sorting and cleaning things up and getting every thing settled. I was so in to it that I almost forgot that the last Sunday was Father's Day. Luckily we had celebration of it at church where we prayed for fathers and lunch were served after the service. Thus, it was kinda reminder for me. I did not have special preparation to celebrate it at home, or at least to greet my dear husband. When we got home and my husband slept, I just prepared this meal for our Father's Day dinner. He has mentioned several times about craving of this particular grilled chicken. So I browsed around on the internet to find the recipe. This one is from one of famous chef in Indonesia. It is good combination of many spices which give delicious flavour and taste.

Recipe by: Rudy Choiruddin, adapted by me

- 1 whole chicken, cut into 4 (mine was cut into 8, plus I added 4 drumsticks)
- 1 cinnamon stick (mine was 1/2 tsp of ground cinnamon)
- 3 cloves (mine was 5)
- 5 kaffir lime leaves
- 1/2 turmeric leaf (I skipped this one)
- 2 stalk lemon grass (I cut then included into the crushed spices)
- 3 Tbsp of frying oil
- 500ml of coconut milk
- 100ml of thick coconut milk
(I replaced them with 1 can of coconut milk)

Ayam Panggang Bumbu Padang5

To be crushed:
- 4 red chili (I skipped this one considering my Bianca does not eat hot food)
- 3 cloves of garlic (mine was 10)
- 4 cloves of shallot
- 1/2 tsp of coriander (mine was 1.5 tsp of ground coriander)
- 1/2 tsp of aniseed (I skipped this one)
- 1/2 tsp of cummin (mine was 1tsp of ground cummin)
- 1/2 tsp of pepper (mine was 1tsp of ground black pepper)
- 2cm of ginger (mine was 4cm)
- 2cm of galangal (mine was 4cm)
- 3cm of turmeric (mine was 1/2 tsp of ground turmeric)
- 3 candlenuts (mine was 5)

Crush all of the second part of the ingredients and lemon grass too in a food processor/chopper until smooth. Saute it with a little bit of oil. Add cinnamon, cloves, and lime leaves and continue to saute until fragrant. Add the chicken and continue to cook until the chicken changed colour. Add the coconut milk and turn down the heat and cook until the liquid decreased to minimum. Cool it down. Then place it on a baking tray. Grill in an oven until dry and done. Serve it with warm steamed rice, chili paste-sambal terasi and some veggies.

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