KBB#7:Fry steamed Chicken Srimp

Thema of KBB#7 (Indonesian Baking Club) : Warna Warni-Colourful to celebrate KBB´s 1st anniversary. With this special thema, the hosts of KBB (mbak Arfi and Dewi Oni) ask us to join cooking, baking and photography competions. Actually, I´m still not in the mood to cook after 1 month summer holiday without cooking :). Now, back to the real world. I really have to push my self to cook something so that I can participate KBB´s first birthday. Happy Birthday KBB !

ingredients:Makes about 35
600 g chicken breast, minced
400 g peeled shrimps, minced
3 clove garlics, crushed
1 teaspoon ground white pepper
1 teaspoon sesame oil
1 carrot, cut in small dices
1 spring onion, chopped
100 g tapioca flour, dissolved with 6 tablespoons water
1 teaspoon sugar
1 egg, salt to taste
cooking oil for frying

directions: mix all of ingredients well. Put it into greased mini moulds or a simple way: roll it using baking paper or banana leaves. Steam for about 15 minutes then

fry in hot cooking oil. Served with salads and warm rice.

P.S: If you don´t want to fry chicken shrimp balls, you still can serve them as soup. Serve hot with Bak Coy and chopped spring onion in chicken broth..hmmmmm!

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Homemade Fishball Soup

My grandmother´s recipe heritage has been used by three generation in our family: my grandma(nenek), my mother(ibu) and me :). This dish really bring me back to my childhood. I used to help her and my mother to make the fishballs. They made fishballs with feeling, without measurement so that I just know the basic recipe. Normally, Fishballs contain tapioca flour, white eggs to keep them firm. But she used only Ikan Tenggiri (in Indonesia, species called Tenggiri: Scomberomorus guttatus) or Spanish Mackerel (Scomberomorus commerson), coconut milk and spices.

Years a go, I tried to make it with fish paste (not spanish mackerel) that I bought in an Asia Markt. It turned out horribly. The fishballs broken , spreading and floating everywhere in the water :(. That was my first trial and error using another kind of fish. To get the best result, the choice of fish type is important. So, Please don´t blame me if this recipe doesn´t work with other kinds of fish :). Anyway, don´t throw it away you can still make fishballs for Tekwan (see the recipe here).

Hopefully, this entry is suitable for Original recipe, Culinarty round-up arranged by Lore.

Ingredients: for Homemade Fishballs, makes about 40
500 g ikan Tenggiri/spanish Mackerel (discard bones and skins), minced
4 tablespoons coconut milk
1-2 cloves garlic, crushed
2 shallots, grinded
1/2 teaspoon ground white pepper
salt to taste

directions: Store minced fish/fish paste in the freezer for about 1-2 hours. Then combine fish paste with other ingredients together until mix well. Balls the fish paste for about 1 teaspoon , smear both of your hands with cooking oil. Pour about 1,5 litre water in a large saucepan, boil the water. Place fishballs in the boil water then turn the heat down, keep simmering until the fishballs floating on the surface of water. Set aside.

for the Fishballs soup:
40 Homemade fishballs
4 carrots, cut into pieces
3 potatos, peel and cut into pieces
1,5 litre fish stock
2 cm ginger, bruised
4 shallots, finely sliced
3 cloves garlic, crushed
white ground pepper and salt to taste
1/6 tsp nutmeg
1 stalk celery or spring onion, chopped
3 tbsp cooking oil

directions: saute shallots and garlics until fragrant in a large saucepan. Pour in fish stock and ginger. Add fishballs, potatos, salt, nutmeg. Keep them simmer for a while. Finally, add carrots. Serve hot and garnish with chopped celery or spring onion.

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Bakmoy - Chicken

This is the first time, I cook Bakmoy (direct translation means Pork Porridge). Because I don´t eat Pork, substituted with chicken instead. After searching in internet, I decided to use my friend recipe at unser imbiss with slighly modification. Hmmm... Bakmoy is Indonesian Chinese dish, so that I could join Mochachocolata Rita´s chinese take out party for celebrating her 88th post.


Ingredients:
for chicken soup/chicken stock:
1 chicken thigh leg
1,5 l water
2 cm ginger, bruised
1/2 tsp garlic powder
1/4 - 1/2 tsp white pepper powder, salt

for shrimp balls:
250 g shrimps without shells, minced
2 tbsp all purpose flour, 2 tbsp tapioca flour
1 white egg, lighly beaten
1/5 tsp ground white pepper
1 clove garlic, crushed
salt, cooking oil for deep fry

for stir fry chicken:
300 g breast chicken, cut into pieces
1/4 tsp ground white pepper
2 tbsp soya sauce
2 tbsp sweet soya sauce
2 cloves garlic, bruised and chopped
1 onion, finely sliced
2 tbsp cooking oil

Sambal Petis/shrimp paste to grind: 4 bird´s eye chillies, 1/2 tsp black shrimp paste(petis udang), 3 cloves garlic - finely sliced then fried. Add 4 tbsp sweet soya sauce
for garnish: 1 spring onion, sliced finely and fried shallots.

to serve: steamed rice, krupuk, sambal petis, boiled eggs
SERVES 5

directions:
for shrimp balls: combine minced shrimps, spices, flour and white egg in a bowl. Roll rounded teaspoons of mixture into balls. Heat oil in a sauce pan then fry shrimp balls until golden.
for chicken stock: bring the water and the chicken thigh leg to a boil in large saucepan. Add ginger, garlic powder, ground white pepper and salt to taste. Reduce heat, simmer for about 4 minutes.
for stir fry chicken: heat 2 tablespoons oil in large saucepan, cook onion and garlic, stirring until onion softens and fragrant. Stir in chicken pieces. Add ground white pepper, soya sauce and sweet soya sauce, cook, stirring until the chicken changed in colour.

Serve with steam rice, sambal, boiled eggs and krupuk (see the picture above)

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Fish & Chips

This is what I cook for my Kids when I´ve no idea....

See the recipe here

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Tumis Kerang/Spicy Stir Fry Mussels

I´m not a big fan of Mussels, but my Kids love it.
Ingredients:
1 kg mussels without shells
1-2 onion, finely sliced
4 cloves garlics, chopped
5 hot red chillies
2 bay leaves (daun Salam)
3 cm galangal, bruised
3 cm ginger, bruised
2 tablespoon soy sauce
1/2 teaspoon sugar
salt, as desired
5 tablespoons cooking oil
directions: saute onion and garlics. When the onion is soft and garlics pale gold, add chillies, bay leaves, galangal, ginger. Pour in mussels, add sugar, salt and soy sauce. Stir until mussels are cooked.

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Oseng Buncis/Stir Fry String Beans with shrimps and Tempeh

Just everyday home cooking.....

Ingredients:
500 g string beans
250 g peeled shrimps or 325 g fried tempeh
1 onion, finely sliced
3 cloves garlics, crushed
2 red hot chillies, sliced
1 tomato
1 tablespoons palm sugar
5 tablespoons sweet soya sauce
50 ml water
3 cm galangal
2 bay leaves/daun salam
salt, as desired
4 tablespoons cooking oil

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Bakso Ayam&Udang/Chicken Shrimp Balls

Bakso (beef, fish, chicken or shrimp balls) is one of my favourite foods. You can see my other recipes on Aneka Bakso categories or Bakso Malang (Bahasa Indonesia).

Ingredients:
300 g ground chicken
300 g ground shrimps
1 egg
1 green onion, finely sliced
1 teaspoon ground white pepper
1 teaspoon garlic powder
1/2 teaspoon sesame oil
200 g tapioca flour
salt, as desired
cooking oil for frying

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Gulai Cumi

Bikin ini gara-gara ngiler waktu liat gulai cumi di dapurnya mbak Miming, ditambah lagi Ryu´s Mom juga udah bikin. Sampe si Mas, anakku yg sulung bilang, kapan mamanya nyobain resep gulai cumi. Ternyata sedikit pekerjaan tangan ...masukin tahu ke dalam cumi, akhirnya jadi juga bikin gulai cumi (Makasih ya mbak Miming). Resep selelengkapnya silahkan click Dapur 6100 mbak Miming

Source: Siti Q. Utami

• 500 gr cumi-cumi putih, bersihkan, lumuri perasan jeruk nipis
• 1 bh tahu, hancurkan
• 5 siung bw putih
• 4 bh bw merah
• 2 bh lombok merah/besar
• 1 sdm ketumbar
• ½ sdm merica
• 4 btr kemiri
• ¼ sdt jinten
• 1 ruas jari kunyit
• 1 btg sereh
• 4 lbr daun jeruk
• 1 ruas jari lengkuas
• 1 lbr daun kunyit
• 1 sdm daun bawang
• 400 ml santan
• Garam dan gula secukupnya

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Sambel Goreng Tempe&Udang

Tempe disini rasanya nggak seperti di Indonesia, yg cuman di goreng saja sudah enak. Kali ini lagi pengen di masak sambel goreng dan kebetulan masih punya udang, dimasukin aja deh sekalian.

Bahan:
325 g tempe,potong kotak, goreng
200 g udang tanpa kulit
200 ml santan kaleng

Bumbu: dihaluskan
8 buah cabe merah
2 butir bawang merah
1 butir bawang bombay
2 siung bawang putih
1 buah tomat
1 sdt terasi
1 sdt gula pasir
1 lbr daun salam, utuh
4 cm laos, dikeprek
garam secukupnya

Cara: Tumis bumbu dengan sedikit minyak, masukkan tempe yg sudah digoreng dan udang. Tuang santan, masak sampai matang.

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Chicken Shrimp Roll

Si Mas pengen dibikinin masakan kayak Hoka Hoka Bento, jadilah coba-coba bikin chicken shrimp roll dan ekkado. Rasanya....ehmmm...nggak sama juga di mirip-miripin aja deh (maksa..he..he), lumayan lah sekedar mengobati kangen daripada nggak ada. Untuk ekkado sama aja bahannya, tapi ditengahnya diisi telur puyuh dan sedikit rada ribet mengerjakannya, musti di iket satu persatu. Kali ini bikin yg gampangnya aja dulu...hayooo Dewi Sies yg minta resepnya harus dicoba lho ya. Untuk kulit pembungkusnya digunakan kembang tahu (Bean curd sheet/getrocknete Tofublätter) yg bisa di peroleh di toko asia.

Bahan:
500 g daging ayam giling/ground chicken breast
400 g udang giling/ground shrimps
2 lbr/pieces kembang tahu/Bean curd sheet, dipotong-potong 10x10 cm, rendam sebentar di air dingin
1 butir telur/egg
6 sdm/tbsp tepung tapioka/tapioca flour, campur dengan 50 ml air/mix with 50 ml water


Bumbu/spices:
1 bt bawang daun/1 stalk green onion, iris halus
1 sdt bawang putih bubuk/1 tsp garlic powder
1 sdt minyak wijen/1 tsp sesame oil
1 sdt/tsp fish sauce
1 sdt merica/ 1 tsp ground white pepper
1 sdt gula pasir/1 tsp sugar
garam secukupnya/salt

Pelengkap: Salad
Wortel dan kol diparut, campur dengan mayonaise.

Cara: Semua bahan di atas campur jadi satu dengan bumbu. Setelah itu, letakkan kira-kira 2 sendok makan adonan di atas kembang tahu, gulung. Kukus selama lebih kurang 15 menit. Kemudian di goreng dan siap disajikan dengan nasi hangat dan salad.

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Udang Tempura asam manis

Lagi punya persediaan udang di kulkas, biasanya cuman di goreng pake tepung Tempura. Kenapa pake tepung Tempura, ngambil praktisnya aja karena kalo pake tepung tempura khan udah siap jadi. Kali ini pengen coba pake saos asam manis, kebetulan punya nanas seger.


Bahan:
500 g udang berikut kulit, kupas (ekornya jangan dibuang)
1 bks (120 g) tepung Tempura, tambahkan sedikit merica, bawang putih bubuk, cairkan dengan air secukupnya
1 buah wortel, potong memanjang seperti korek api
potongan paprika dan nanas secukupnya

Bahan Saos:
1 buah bawang bombay
1 siung bawang putih
4 sdm saos tomat
1 buah tomat segar, blender halus
1 sdm kecap manis
2 sdt gula pasir
1/2 sdt merica
sedikit Jahe
300 ml air
2 sdm tepung maizena
garam secukupnya
minyak untuk menumis

Cara:
Udang yg sudah dikupas , dicelupkan kedalam tepung tempura yang sebelumnya sudah dicairkan dengan air (adonannya agak kental seperti untuk menggoreng pisang), beri sedikit merica, bawang putih bubuk dan garam secukupnya. Selanjutnya udang yg telah dibalur adonan tepung tempura tadi digoreng satu persatu dalam minyak panas.

Untuk saos:
Tumis bawang bombay dan bawang putih yang sudah dirajang halus dengan sedikit minyak. Setelah harum masukkan air, saos tomat, tomat segar yg sudah di blender, gula pasir, kecap manis, merica. Masukkan potongan wortel kemudian tepung maizena yang sebelumnya sudah dicairkan dulu dengan sedikit air, tambahkan garam secukupnya. Setelah saos matang, matikan kompor, terakhir masukkan potongan paprika, nanas.

PS: Alternatif lain kalau tidak punya persediaan tepung tempura, bisa diganti dengan tepung tapioka. Udangnya diberi sedikit air jeruk nipis(dari 1/2 jeruk nipis), garam, juga merica dan bubuk bawang putih. Selanjutnya, balurkan udang ke tepung tapioka , terus celupkan ke dalam kocokan putih telur, balurkan lagi ke tepung tapioka, baru digoreng.

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