Indonesian Steam Chicken In Banana Leaves (Pepes Ayam & Tahu Telur)
By HERVINA - October 20, 2017
Ingredients:
1/2 kg squid
1 tsp lime juice
1 kafir-lime leaf
1 lemongrass, smashed
1 turmeric leaf
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
2 tbsp cooking oil
65 ml instant coconut cream
300 ml water
Mix tofu ingredients:
1 block of tofu, mashed
2 chicken eggs
1/4 tsp pepper
1/2 tsp salt
Paste Ingredients:
5 shallot
2 cloves of garlic
5 red cayenne chilies
2 candlenut
2 cm ginger
2 cm turmeric
1/2 tsp coriander powder
1/4 tsp cumin
1/4 tsp fennel
How to:
- Clean the squid, separate the head, marinade with lime juice and set aside for 10 minutes
- Mix tofu ingredients in a bowl
- Fill the squid with mix tofu and close up the hole with squid head and pin with a toothpick to keep the stuffing out. Do for other squid until done
- Heat the oil in a saucepan to saute paste ingredients, kafir-lime leaf, lemon grass, bay leaf until fragrant
- Set the heat low and add water, coconut cream and seasoning, stir time to time until bubling
- Add squid one by one and keep stir the curry until cooked. Remove from the heat
- Move on the squid curry in a bowl and serve with warm rice and cucumber slices.
Ingredients:
1 whole corn, cut the kernel
1/2 red paprika, sliced
1 tofu, jardiniere 1x1 cm
2 celery, sliced
1 green onion, sliced
1 bay leaf
1 lemongrass, crushed
50 ml water
1/2 tsp salt
1 tsp sugar
Sauce Ingredients:
6 red cayenne chili
4 shallot
2 clove of garlic
1 cm ginger
1 cm turmeric
1/2 tbsp tauco
1/2 terasi ABC
How To:
- Deep frying tofu until golden and crispy outside, drain, set aside
- Put sauce ingredients into food processor, blend until smooth
- Saute sauce, bay leaf and lemongrass until aromatic. Add corn, tofu and green onion, stir. seasoning with salt and sugar.
- Pour water into it, cover the pan and stir time to time until sauce thicken
- when corn tofu is almost cooked, add red paprika and celery, stir for 3 minutes, serve
Ingrediets:
1 carrot, sliced 1 cm
2 tofu, cubes
1 corn, sliced 2 cm
20 gr anchovy
4 shallot, sliced
2 clove garlic, sliced
6 birds eye chili, shreded
2 cm galangal, crushed
2 cm ginger, crushed
1 lemongrass, crushed
1 bay leaf
1/2 tsp pepper
3/4 tsp salt
65 ml instant coconut milk
500 ml water
How To:
- Saute shallot and garlic until aromatic, add anchovy, galangal, ginger, lemongrass and bay leaf, stir for a while
- Pour water and wait until bubbling up, add corn, tofu and carrot
- When vegetables in half way to cook, add seasoning, birds eye chili and instant coconut milk, stirring until cooked, serve
I like sardines in a can but not too much, i choose that one as my lunch menu when i'm lazy to cook because it's easy to cook or you can just warm it up.
Ingredients:
1 big can of sardines in green sauce
2 potatoes, cut wedges
8 green chili
3 shallot
2 clove of garlic
1 green/red tomato
50 ml water
How To:
- Place green chili, shallot, garlic, and tomato into food processor, blend into a paste but not to smooth or still textured
- Deep frying potatoes until golden, drain, set aside
- Saute green chili paste until aromatic. Add sardienes, potatoes and water, cook until sauce thicken, serve
Every sunday morning i go to traditional market to buy some ingrediets that i need to cook along the week. This sunday i have no idea what to cook, but when i see some fresh prawns and i just think about black pepper prawns.
i love black pepper prawns...😻
Ingrediets:
1/2 kg fresh prawn
juice of 1 lime
2 tbsp butter
2 clove of garlic, chopped
1 onion, thinly sliced
1/2 red paprika, thinly sliced
3 tsp black pepper grounded
2 tsp fish sauce
1 tbsp tomato sauce
1/2 tbsp oyster sauce
100 ml water
How To:
- Clean prawns and marinate with lime juice for 10 minutes
- Pan seared prawns with butter in high heat for 3 minutes or until they are fairly pink but not totally cooked
- Heat butter in medium heat , saute garlic, half of onion until aromatic
- Pour the water into it. Add black pepper, tomato sauce, fish sauce, oyster sauce and stir for a while until the sauce thicken
- Add prawns, last half of onion and paprika, stir fry until prawns totally cooked
- Black pepper prawns ready to serve
Randang (minang dialect) is in highest position of Minangkabau culinary tradition. it's because randang have phylosophy that represent of Minangkabau culture and you can read more about that here.
There are milions of kitchen made different randang recipes to their taste but with almost same basic herb and spices. Preparation of ingredients to make randang is easy but takes hours to cook. You will cook almost 4 hours in slow cooking method for 1 kg of beef and if you cook completely dry, randang will last for a month without having to store in the freezer.
In this time, i will share randang recipe that i usually made. Actually, this is my mother's recipe and she makes randang taste little bit sweet and spicy but i adjust that recipe to be more original taste like spicy and savory.
Ingredients:
1 kg beef
150 gr red bean (optional)
1500 ml coconut milk (it makes from 3 coconut)
2 tsp coriander powder
2 tsp salt
3 asam kandis
3 bay leaf
1 lemon grass (crushed)
5 kaffir lime leaves (sliced)
1/2 turmeric leaves (sliced)
Paste Ingredients:
50 gr red chilli
10 shallot
6 garlic
6 cm ginger
6 cm turmeric
7 cm galangal
Instructions:
- Soaking red bean into a bowl of cold water at least 30 minutes. A soaked bean is more likely to cook evently.
- Heat a wok pan to low heat. Put paste, coriander powder, salt, asam kandis, bay leaf, lemon grass, kaffir lime leaves, turmeric leaves and coconut milk. Cook until coconut milk turns into thick and oily.
- Add beef and red bean, cook over low heat for 3-4 hours. Stir once in a while to keeping it from not getting burnt.
- Ready to serve.
