23 posts tagged “recipes”
Thanksgiving is only a few days away. What is your favorite Thanksgiving recipe? Will you be making it this year? Mind sharing?
We don't celebrate Thanksgiving here in Indonesia and turkey meat is very rare to find here.
Anyway, here's something that I found on-line and I might like to try myself. Maybe I will change the turkey to chicken
Anyway, here's something that I found on-line and I might like to try myself. Maybe I will change the turkey to chicken
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What is your favorite style of food? Bonus: Share a recipe that compliments that style.
Chinese and Thai!
- One 5 to 6 pound duck
- 8 cups water
- 1 slice ginger
- 1 scallion, cut into halves
- 3 tablespoons honey
- 1 tablespoon white vinegar
- 1 tablespoon sherry
- 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
- Scallions for garnish
- Clean duck. Wipe dry and tie string around neck.
- Hang duck in cool, windy place 4 hours.
- Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
- Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
- Hang duck again in cool, windy place for 6 hours until thoroughly dry.
- Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.
- Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
- Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
- The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets. Serves 4 to 6.
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1 whole sea bass or mackerel (about 700 g)
- 6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
- 100 ml thick coconut milk from ¾ coconut
- 2 eggs, beaten
- banana leaves, or substitute foil
- 2 tsp. coriander seeds
- 6 shallots
- 3 cloves garlic
- 4 candlenuts
- 1 cm fresh gangale (lengkuas)
- 2 tsp. sugar
- salt to taste
- Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
- Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
- Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
- Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
- Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
- Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.
- 1 cup cabbage or spring greens, shredded
- 2 cups French beans, cut into 1-cm / 1/2-inch lengths
- 4 medium carrots, peeled and sliced thinly
- 1 cup cauliflower florets
- 1 cup beansprouts, washed
- Some lettuce leaves and watercress
- 2 hard-boiled eggs, quartered
- 1 medium-size potato, boiled in its skin, then peeled and sliced;
- 1/2 cucumber, thinly sliced
- 1 tbsp crisp-fried onions
- Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.
- To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes, and sliced cucumber on top.
- Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions. Add these garnishes immediately before serving.
- 3 tbs green tea leaves (whole)
- 1 cup heavy cream
- 2 cups cold milk
- 2 egg yolks
- 1 tbs cornstarch
- 1 cup sugar
- Source
- Crust:
- 1 cup crushed graham cracker crumbs
- 2 tbsp unsalted butter
- 1/2 cup brown sugar
- Filling:
- 2 (8 oz) pack cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 cups cool whip topping, thawed (whipped cream will also do)
- 1 jar of blueberry preserves (use as much as u prefer as topping)
- 1 tsp unflavored colorless gelatin
- 3 tbsp water
- Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes.
- Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.
- Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.
- Add in the cool whip and fold gently.
- Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too!
What are your favorite recipes for a festive 4th of July celebration?
We don't celebrate July 4th here, but we will celebrate our Independence Day on August 17. I'd like share with you though a recipe of nasi tumpeng (yellow rice).
Nasi tumpeng is an Indonesian rice combination dish and is known as ceremonial yellow rice cone that only made to celebrate a special occasion. Surrounding the large mound of rice flavored with coconut milk and turmeric are piles of fried chicken, fried tempe, shredded egg omelet and other tasty dishes. In Indonesia, nasi tumpeng is also famous as a typical Independence Day menu to celebrate Indonesian Independence Day that is commemorated on 17 August every year.
Serves 6-8 as a side dish
- 1 1/2 cups coconut milk
- 1 stalk lemongrass, bruised and tied into a knot
- 1 bay leaf
- 4 kaffir lime leaves
- 3 cups water (divided)
- 2 1/2 tsp. turmeric powder
- 1 tbs. salt
- 2 1/2 cups long grain rice
Additional: 1/2 cucumber and ½ carrot, peeled and sliced for accessories
- In a big pot, combine coconut milk, lemongrass, bay leaf and kaffir lime leaves. Stir them well evenly while boiling. Bring to a boil over medium-high heat. Reduce to medium low.
- Dissolve turmeric and salt in one cup of water and add to coconut milk mixture.
- Add rice and the remaining two cups water to the pot and bring to a boil again, stirring occasionally. Reduce to medium low and simmer uncovered until liquid is just absorbed.
- Cover pan, reduce heat to low and cook until rice is tender, about 15-20 minutes. (If the rice is not cooked, add more water and continue cooking until done.) Halfway through the estimated cooking time, gently fluff the rice using two forks.
- Let the rice cool. Remove the lemongrass and leaves and mound rice on a platter into a cone. Garnish with shallots, carrot and cucumber slices if you like.
Beef: Indonesian Beef Rendang
- 2 lemongrass stalks
- 2 large red chillies, deseeded and chopped
- 6 garlic cloves, roughly chopped
- 5cm piece of ginger, roughly chopped
- 1 large onion, roughly chopped
- 1/2 tsp ground ginger
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 2 tbsp sunflower oil
- 2 cinnamon sticks
- 12 cloves
- 2 bay leaves
- 600ml canned coconut milk
- 1.5kg braising steak, such as chuck or blade, cut into 5cm pieces
- 1 tsp salt
- Walnut-sized piece of tamarind pulp or 2 tbsp lemon juice
- 1 tbsp Billington's Dark Muscovado Sugar
- Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
- Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.
- Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
- Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. Serve with plain rice and a cucumber, tomato, red onion and coriander salsa.
Share a recipe for your favorite summer drink.
- One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)
- One can of coconut milk, preferrably one made for dessert
- 1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)
- Ice cubes
- Cold Water
- Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards
- Boil the coconut milk with coconut sugar until they are completely mixed together
- In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbs. of Banh Lot
- 4-5 tbs of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted)
- Serve immediately, more of the ingredients can be added to taste.
Note:
- Banh Lot is a Vietnamese food (but I found it taste similar to the 'cendol' of Indonesian. It is a frozen product, hence found in the freezer section. In the US, it is made by "Sincere Orient Foods Co." in El Monte, Calif.
- The coconut milk & coconut sugar can also be found at Oriental markets.
1 pound sweet (sticky) rice2 cups water
1 cup thick coconut milk
8 oz pork minced or finely chopped chicken
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons oil
2 cloves garlic, crushed
2 daun salam or curry leaves
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon dried shrimp paste (trasi)
Squeeze of lemon juice
Squares of banana leaf or aluminum foil
Instructions:
Wash rice and drain. Put into saucepan with water and bring to the boil, then turn heat very low, cover pan tightly and steam for 15 minutes. Mix three-quarter cup of the coconut milk with half cup water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes, until coconut milk has been absorbed. Leave to cool.
Season pork or chicken with salt and pepper. Heat oil in a wok or medium saucepan and fry the garlic and daun salam for 1 minute. Add ground spices and terasi and fry, stirring, for a minute longer, crushing the trasi with the spoon. Add pork or chicken and fry until the color changes and it no longer looks raw. Add reserved quarter cup coconut milk and simmer, uncovered, on low heat until well-cooked and quite dry. Add lemon juice to taste, check seasoning and add more salt and pepper if necessary.
TO MAKE LEMPER:
Take a large tablespoonful of rice and flatten on a piece of banana leaf till ½ inch thick. Put a good teaspoonful of the filling in the middle and mold the rice around it to a cylindrical shape. Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel. These parcels can be heated over a barbecue or steamed for 15 minutes, then allowed to cool once again. They are served at room temperature as a snack.
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