Indonesian Food

All posts in the Indonesian Food category

Pandan Egg Steamed Buns

Published January 7, 2016 by Ninik Becker

 

Pandan has specific flavour and fragrant aroma that can not be replaced with any other ingredients. Pandanus leaves commonly grow in South East Asia but we can find easily the Pandan extract everywhere in Asian store, usually in a small bottle.

In Indonesia, Pandan use for many kind of dishes and dessert.

The fresh Pandan leaves look like these.

Pandan leaves

 

In this recipe I used Pandan extract. If using Pandan juice, use as replacement of water in the dough making.

Pandan Egg Steamed Buns

 

Enjoy !

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Steamed Plantain Roll

Published July 30, 2015 by Ninik Becker

Steamed Plantain Roll

 

Steamed Plantain Roll recipe by Ninik Becker.

Another way to eat plantain is by rolling it inside the dough and then steam. Enjoy with steamed grated coconut and brown sugar syrup. It could be served warm or at room temperature.

 

Syrup :

  • 50 g brown sugar
  • 50 ml water
  • a drop of vanilla or a slice of pandan leaf

Cook in medium heat until thick but still runny. Transfer into a small jug, let it cool.

 

Dough :

  • 110 g rice flour (real rice flour, not sticky rice flour)
  • 100 g all-purpose flour
  • 2 or 3 ripe plantain, peel off the skin
  • 50 g tbsp granulated sugar
  • a pinch of salt
  • 1/2 tsp vanilla extract
  • 400 ml water

 

  • Good quality banana leaves, large enough to wrap the plantain, wipe clean with a towel and put over heat to slightly wilt. If banana leaf is difficult to find, use parchment paper.
  • 50 g finely grated fresh coconut + a pinch of salt. Mix and then wrap with banana leaf, seal with toothpick.

 

In a saucepan, mix well all-purpose flour, salt, water, vanilla and red food colouring. Cook while stirring until boiling point. Turn off the heat.

Add rice flour and stir until slightly dry and form a ball.

Prepare two layer of banana leaves, spread some dough over it then place the plantain over the dough. Take more dough to cover the plantain. Roll like making sushi. Seal both end with toothpick. Repeat the step for the other plantain.

Heat up water in the steamer. Steam wrapped plantain and pouch of grated coconut as well in high heat for about 30 minutes. Remove from the steamer and let slightly cool.

To serve : Open the wrap, slice about 3 cm thickness transfer to  dessert plate. Sprinkle with grated coconut and drizzle with brown sugar syrup.

 

Steamed Plantain Roll

Enjoy !

 

 

Omelette Curry

Published April 1, 2015 by Ninik Becker

Omelette curry serve with rice

 

Omelette Curry recipe by Ninik Becker.

I love curry and I cooked many time with different main ingredient. Every country has the best curry dish and every family has favorite flavour. The best way to enjoy curry is absolutely with rice.

My brother said that the best curry is cooked by my mother. My friend said, the best curry is his mother’s curry. My husband said that the best curry is my curry and I said that the best curry is everywhere. But anyway, every food that cooked with love always taste good that’s why every kid always says the best food is mother’s food, no matter how simple it was.

Omelette Curry

Ingredients :

  • 5 eggs, season with salt and pepper, whisk, set aside
  • 2 medium carrot, cut into matchstick
  • a handful of green beans
  • a quarter of cabbage, finely sliced
  • 2 shallots, sliced
  • 5 cloves garlic, sliced
  • 2 slices of ginger root
  • 1 onion, finely sliced
  • 1 tsp curry powder
  • a pinch of each : salt, pepper, sugar, coriander powder, lemongrass powder, galangal powder
  • 2 tsp chili flakes (adjust to your taste)
  • 300 ml coconut milk
  • 1/2 tsp chicken powder
  • 1 cup of water
  • oil
  • some of fresh parsley, chopped
  • rice to serve

Method :

  1. Make omelette. Cut roughly using spatula while still in the pan. Set aside.
  2. In heated pan with oil, sauté onion, shallot, garlic and ginger until softened.
  3. Add carrot and cabbage, stir to wilt.
  4. Season with all powder seasonings mention above. Stir. Add chili flake and chicken powder, adjust to your taste.
  5. Add green beans. Stir and add 1 cup of water, stir again. Cover the pan and let cook until vegetables softened.
  6. Add coconut milk, after boiled, lower the heat and keep cooking and stirring.
  7. Adjust the taste, add some seasoning according to your desired.
  8. Add the omelet into the pan, stir gently. Sprinkle with chopped fresh parsley.
  9. Once boil, transfer into serving dish.

Enjoy with rice and other your favorite side dishes.

Omelette curry serve with rice

Selamat makan !

 

 

Lodeh Merah (Indonesian Red Vegetable Curry)

Published March 31, 2015 by Ninik Becker

DSCN3243

 

Lodeh Merah (Indonesian Red Vegetable Curry) recipe by Ninik Becker.

Lodeh is one of popular Indonesian vegetable dish cooked with coconut milk soup. It is Javanese cuisine with recipe handed down from family and commonly serve with rice. Basically the ingredients are simple, and every family has a different favorite to cook with. Do not have to use certain vegetables because of variety of vegetables and other ingredient can be cooked with this recipe. The level of spiciness adjusted to your taste.

Sayur Lodeh Merah

There are several ways to cook Sayur Lodeh.

  1. By frying the spices paste before mixing into the pot containing water/coconut milk, the use of red chili after frying process will produce a red color soup.
  2. By mixing directly spices paste into the pot without frying, will produce pale color soup. And by adding turmeric into the spice will produce yellowish soup.
  3. By slicing the chili and other spices (skip the grinding process) will produce pale soup as well.

In this recipe I chose number one method and used only little coconut milk to have a thin soup. In Indonesia is not common to use Bok choy and boiled eggs for Lodeh but for me, try something new always interesting. I added whole garlic as well.

Bok choy

Sayur Lodeh Merah

Ingredients :

  • 500 g fresh bok choy, cut the bottom end, washed.
  • 2 medium carrot, peeled, sliced
  • about 2 cups of chopped cabbage
  • 1/2 block firm tofu, cut into bite size
  • boiled eggs, optional
  • 200 ml coconut milk
  • 300 ml water
  • 10 pieces beef balls, optional
  • 5 whole garlic, peeled, optional
  • 2 slices galangal root
  • 2 bay leaves
  • 2 tbsp oil
  • salt and sugar to taste

Steamed rice to serve.

 

Spices paste : grind all spices into paste

  • 5 or more of large red chili, adjust
  • 5 purple shallots or less if using large shallot
  • 3 cloves garlic
  • 1/2 tsp coriander seed

 

Method :

  1. In a medium pot, pour 300 water and bring to boil.
  2. In a heated pan with 2 tbsp oil, fry spices paste together with galangal, bay leaves, and whole garlic (if using) until smell delicious. Transfer into the pot with boiling water.
  3. Add carrot, cabbage, beef balls, tofu into the pot. Bring to boil again and cook until carrot softened.
  4. Pour the coconut milk, bring to boil again and lower the heat, stir regularly to prevent coconut milk split.
  5. Add bok choy, cook until wilted. Season with salt and sugar, adjust to your taste.
  6. Add boiled eggs if using.
  7. Transfer into serving dish.

 

Serve with steamed rice and enjoy with other side dishes of your choice.

Sayur Lodeh Merah

Sayur Lodeh Merah

Or just like this.

Sayur Lodeh merah

Selamat makan !

 

 

Bakso

Published March 10, 2015 by Ninik Becker

Bakso or Indonesian meatballs soup contain of delicious chewy meatballs, vermicelli noodles, lettuce in beef broth garnish with fried shallot, chopped parsley and sambal

Bakso recipe by Ninik Becker.

Bakso or Indonesian beefballs soup is the most popular street food in Indonesia, influence of Chinese immigrant in Indonesia since long time ago. The savoury piping hot soup, the meaty balls, the kick from the Sambal, the combination of flavour from tomato sauce and Kecap manis and all condiments mix into a single unit of delicious flavours. The seller is everywhere from vending cart to the level of restaurant.

This is my version of Bakso with ready-made meatballs. I added lettuce for the substitute of chai sim or green chinese cabbage.

Bakso is Indonesian meatballs soup contain vermicclei noodles, meatballs, lettuce, complete with sambal, fried shallot, chopped parsley in beef broth serve in silver mini wok

The meatballs itself is made from ground beef (there are some who use other meat)that can be made at home or can be ordered on special bakso maker. In Indonesia, available in the frozen section at every supermarket. Outside Indonesia, available in Asian store or China town market.The texture is different with the soft Italian meatballs.

 

Bakso/meatballs :

  • 500 g minced beef
  • 50 g tapioca starch
  • 5 cloves garlic, make into paste
  • 1 egg
  • 1 tsp white pepper powder
  • 6 ice cubes
  • a pinch of stock powder
  • 5 liters water for boiling

Method :

  1. Boil 5 liters of water in large pot.
  2. In food processor, put minced beef, egg, ice, white pepper, garlic and stock powder. Process to blend together.
  3. Add tapioca starch a little at time until all blended. Transfer into bowl, slightly knead the meat mixture by hand to get smooth texture.
  4. Take some mixture with one hand and squeeze the mixture to form a ball, then scoop with the other hand by using a spoon. Do it until finished.
  5. Throw in a low boiling water (after boiled before and then lower the heat). Boiling water over high heat will make the bakso expand and broken.
  6. Cook until bakso floating on the surface, about 10-15 minutes. Remove with slotted spoon and transfer into bath of iced water to create supple texture.
  7. Strain and ready for use as a star in bakso kuah/meatball soup of for other dishes.

At this point, you can use directly to make a dish or put in freezer for the next use. Or eat directly with the soup like this one.

Bakso. Indonesian beefballs soup serve in silver mini wok contains vermicelli noodles, lettuce, beefballs, chopped parsley, fried shallot, sambal

 

 

Soup base (beef broth) :

  • 1 kg beef bones (with a bit of meat stick on it)
  • 1 liter beef stock
  • 4 liters water
  • a bunch of spring onion, washed, discard the roots, left whole
  • 2 thumb-size ginger, crushed
  • 2 tbsp fried shallots
  • 1 tbsp oil

Spices paste :

  • 10 cloves garlic
  • 1 tbsp white pepper
  • 2 tbsp salt, or adjust to your taste
  • 1 tbsp granulated sugar
  • a pinch of nutmeg

Use food processor or blender or a mortar and pestle, process all ingredients mention above into smooth paste.

Method :

  1. In a large pot, bring water and beef stock to boil.
  2. In a pan with 1 tbsp of oil, sauté spices paste until fragrant delicious, then transfer into the boiling water in the pot.
  3. Add the bones, ginger, a bunch of whole spring onion.
  4. Cook in lower heat for about 2 1/2 to 3 hours.
  5. Discard the bones, ginger and spring onion. The meat that stick on the bones will fall apart and they are very delicious ! Serve them as well.
  6. Strain the soup if necessary, throw the fried shallot in. Ready to enjoy as Bakso soup base.
  7. Throw some of beef meatballs into the soup before serving.

Complementary ingredients :

  • Indonesian Kecap manis
  • Tomato sauce/Ketchup
  • Blanched chai sim or choi sum or lettuce
  • Hot sauce
  • Sambal
  • Chopped parsley
  • Fried shallots
  • And kerupuk

Put one serving of rice vermicelli noodles in the bowl (or whatever you use), together with chai sim or choi sum if available but I used lettuce. Ladle the delicious hot piping beef broth together with the meatballs, complete with Indonesian Kecap Manis, tomato sauce, sambal, chopped parsley, fried shallots. In this photo I don’t yet add the Kecap manis and ketchup.

Bakso or indonesian meatballs soup contain vermicelli noodles, lettuce and meatballs in beef broth soup complete with sambal, chopped parsley, fried shallot, sambal, kecap manis and ketchup serve in mini wok

Selamat makan !

Indonesian Nasi Campur

Published March 5, 2015 by Ninik Becker

Indonesian Nasi Campur. Basmati rice in the middle around with stir fry broccoli carrot, Kerupuk, Sambal in lettuce wrap, beef spicy, tofu spicy, ikan lilit, half boiled egg.

Indonesian Nasi Campur recipe by Ninik Becker.

The most delicious food comes from humble place. Honestly, I enjoy more eating incredible delicious food from humble place, cooked with love, than those overpriced, tiny crap food in the middle of big plate, cooked only for money.

Nasi Campur literally means mixed rice, is steamed or cooked rice served with a variety of side dishes on one plate. Commonly sold in small place as family business but lately available in restaurant as well. The side dishes are different from each seller depending on the skill of the Cook or depending of the type of cuisine. For example, Nasi Campur in Bali is different with Nasi Campur in Yogyakarta, Sumatra and so on.

Nasi Campur at first it was food for low-income customer. Not everyone can afford to eat in expensive restaurant and not every expensive restaurant serves delicious food.

In recent years I saw some good restaurants in Indonesia serves Nasi Campur as typical local dishes in their menu, with better plating presentation and higher price. But in general, the dish is still sold in a simple place with a low price. In Bali or other tourist spots, many tourist like it as well. It’s food that the tastes absolutely not low at all. It’s really delicious !

This is only a simple example of my homemade Nasi Campur using limited original seasonings. In my place where I live now in part of Europe, fresh Indonesian ingredients are not available everywhere.

From top clockwise : stir fry broccoli carrot, one kind of kerupuk, sambal in lettuce wrap, beef sambal goreng, spicy tofu, ikan pentul, half of boiled egg, steamed basmati rice garnish with cucumber tomato and fried shallots. Serve on banana leaf on the plate.

Nasi Campur. A plate layered with banana leaf, contain Basnati rice in the middle garnish with slice cucumber, tomato, fried shallot. Around with stir fry broccoli, kerupuk, sambal in lettuce wrap, beef, tofu spicy, ikan pentul, boiled egg

Let’s see for a moment, in one plate there is rice along with a variety of dishes, each of the dishes cooked in different ways and using a variety of seasonings, every dish use different seasonings. Some of the dish need long cooking process that means use more of fuel, energy and time and of course cooking skill. And then sold with rice in cheap price, because if the seller set a high price, the customer will protest.

I really appreciate the seller of Nasi Campur. They wake up very early in the morning to get the freshest ingredients in the market, to cook a delicious meal for customers with low price, compare to the time, energy, hundreds of ingredients plus cooking skill, this meal shouldn’t be sold cheap. They try to keep customers happy and hoping will come back again.

I think that Nasi Campur should be valued higher.

In this post I will share my recipe for Beef Sambal Goreng (with a little coconut milk ), Spicy Tofu, Ikan Pentul.

Stir fry broccoli easy to make, Kerupuk, Boiled egg, Sambal, rice and garnish are all easy.

Beef Sambal Goreng

  • 300 g lean beef, slice thin, bite size
  • 1 large red tomato, chopped
  • 2 bay leaves
  • 2 lemon grass, crushed the whites
  • 2 slices galangal
  • 100 ml coconut milk
  • 500 ml beef stock/water
  • salt and sugar to taste
  • 2 tbsp oil

 

Spices paste : use a mortar & pestle/food processor/blender (with little oil)

  • about 5 to 10 red chili, remove the stem
  • 3 large or 5 small shallots
  • 3 cloves garlic
  1. In a deep shallow pan medium heat, heat 2 tbsp of oil and fry the spices paste, bay leaves, lemon grass, galangal until comes up delicious smell.
  2. Add chopped tomato, higher the heat. Stir.
  3. Add  sliced beef, stir until the beef turned color. Pour the stock and coconut milk. Bring to boil.
  4. Lower the heat, cover the pan and simmer until beef tender, the liquid reduced.
  5. Add salt and sugar to taste

 

Spicy Tofu

  • 1 block or 250 g firm tofu, cut into 12
  • 1 cup water
  • 2 tbsp oil
  • salt and sugar to taste

 

Spices paste 

Easy to use blender, blend until smooth :

  • 1 red tomato, big chunk
  • 5 big red chili
  • 5 bird eye chili
  • 3 shallots
  • 3 cloves garlic
  • 1 tbsp chopped white part of  lemon grass

In a pan, heat oil and fry the blended spices about 2 minutes, add tofu, salt and sugar. Stir.

Add water and cook until the water reduce and the seasoning infused to the tofu. Add salt and sugar if necessary, adjust to your taste.

 

Ikan Pentul

  • 250 g mackerel fillet, minced smooth
  • 1 large egg
  • 2 tsp corn starch or tapioca starch
  • 1 tsp salt
  • a pinch of sugar
  • 1/2 tsp of each : garlic powder, onion powder, pepper
  • bamboo skewers
  • oil for frying
  1. Mix all ingredients until smooth and blended together.
  2. Form into small oval shape and fry in medium high until golden brown.
  3. Jab one bamboo skewers on each piece.

Serving : One serving of rice (shape up to you), put all the dishes around it, garnish as you like. Enjoy while still warm.

Indonesian Nasi Campur. White Basmati rice in the middle garnish with slice cucumber tomato and fried shallot, around with stir fry broccoli, kerupuk, sambal in lettuce wrap, beef sambal goreng, tofu spicy, ikan pentul and boiled egg. Serve on round plate layered with banana leaf

Selamat makan !

Beef Brisket Red Curry

Published February 28, 2015 by Ninik Becker

Beef Brisket Red Curry with bright red sauce and chopped green cilantro on top

Beef Brisket Red Curry recipe by Ninik Becker.

This dish is very delicious when enjoyed with rice or noodles. In this recipe I intentionally did not use a lot of coconut milk. The sauce was thin and taste delicious.

Red color in the sauce comes from the large red chili that finely ground into paste together with other spices and then sautéed with a little oil in medium heat until cooked and the oil turns into red, then the stock is poured. The result as you can see in the photo, bright red sauce, arouse your appetit.

Beef Brisket Red Curry with bright red sauce and chopped green cilantro on top serve in mini wok

I use beef brisket with some fat in it to keep the meat tender and juicy during cooking process. This means meat with a little fat which is actually connective tissue was for me and chose only lean meat for darling Big Bear, the lean meat fans.

Beef Brisket Red Curry with bright red hot sauce and chopped green cilantro on top serve in silver mini wok

Ingredients :

  • 500 g beef brisket, cut into bite size
  • 200 ml coconut milk
  • 500 ml beef stock/water
  • 2 tbsp oil
  • 2 tbsp curry powder
  • salt and sugar to taste
  • coriander leaves for garnish

Spice paste :

I used a mortar and pestle to grind all these spices.

  • 6 large red chili
  • 5 small shallots
  • 3 cloves garlic
  • 2 slices ginger
  • 1 tbsp chopped lemon grass, white part only
  • 1 tsp cumin
  • 1 tsp coriander seeds

Method :

  1. Boil beef brisket for a few minutes, discard the liquid, rinse the beef. Set aside.
  2. In a shallow pan, heat oil and sauté the spice paste in medium heat until cook and the oil turns into red.
  3. Add the beef and the stock/water, stir and bring to boil. Cover and cook in lowest heat until beef tender and liquid reduced. About 1 hour.
  4. Pour coconut milk, curry powder, salt and sugar according to your taste, and stir to boil again. Keep the heat low so the coconut milk not broken.
  5. Cook until the seasoning infused into the meat.
  6. Transfer to serving dish and garnish with chopped coriander leaves.

Beef Brisket Red Curry. https://ninikbecker.wordpress.com

Selamat makan !

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