Soto Bandung

Teh Niknik, terimakasih sudah berbagi resep

Source: Siti Wahyuni Asih
Bahan:
1 kg daging sapi / rinderrippen
3 liter air

Bumbu:
150 g umbi selerie
4 schalloten atau sekitar 100 g, bawang merah goreng
7 siung bawang putih goreng
4 daun salam
3 cm jahe
3 cm laos
2 serai, dikeprek
1,5 sdt merica
garam secukupnya

Pelengkap: kacang kedele goreng, sambel (haluskan tomat, cabe, garam), bawang goreng, lobak (kupas, potong-potong dan rebus), kecap, bawang daun, jeruk nipis atau citronen

Cara: daging direbus berikut salam , sereh, laos, jahe, garam, sampe setengah empuk. Kemudian angkat daging dan potong-potong.
masukkan ke air kaldu ---> umbi selerie +merica + bawang merah goreng+bawang putih goreng, masak sampai mendidih

Jika rasa sudah mantab semua bumbu bisa diambil dan dibuang (salam,sereh, laos, jahe, umbi selerie)

English version

ingredients:
1 kg beef
3 ltr water
1 white radish, peeled, cut
200 g white beans/haricot beans, soak the beans in hot water , after 1 - 2 hour sifted, fried in hot cooking oil

150 g knollensellerie/celeriac (knob celery)
100 g schalloten/shallots, fried
7 clove garlics, finely slices->fried
4 bay leaves
3 cm Ingwer/Ginger
3 cm galangal
2 Zitronengras/lemon grass
1 - 1,5 teaspoon ground white pepper
salt

condiments: sweet soya sauce, sambal

directions: place beef or beef ribs, water, bay leaves, lemongrass, ginger, galangal, salt into large pan. Bring to boil, simmer until beef half tender. Remove the beef then cut into cubes. Return the beef to the pan, season with pepper, add knob celery, fried shallots and garlics. Bring to boil again, reduce heat, simmer until the beef is tender. Note: you can discard lemon grass, galangal, ingwer and bay leaves from the soup.

Meanwhile, place white radish(daikon) into pan of boiling water for about 4 minutes, remove from pan.
Serve Soto Bandung/soup, with slices of white radish, fresh tomatoes, sprinkle with fried white beans, fried shallots, chopped celery or spring onions.

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Creme of Tomato Soup with Chicken balls

A hot bowl of cream tomato soup may be the perfect way to warm yourself in a cold day.

Ingredients:
3-4 fresh tomatoes
500 g passierte Tomaten/Tomatopuree
200 g schlagsahne or whipped cream
1 onion, chopped
4 clove garlics, chopped
1 tsp ground white pepper
1 l water
2 cm ginger
7 tbsp all purpose flour
5 tbsp speisestarke/Maizena
5 carrots, cut into cubes
green peas
sugar and salt to taste
4 tbsp cooking oil

for chicken balls:
300 g ground chicken breast
1/2 tsp garlic powder
1/3 tsp white pepper
3 tbsp tapioca flour
2 tbsp fix soßen binder/Maizena
1/3 tsp baking powder
1 white egg
salt

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Soto Padang/Padang Style Beef Soup

I cooked Soto again, this time Padang style to participate Masak Bareng (cooking together) arranged by Shinta, Deetha and Ayin. My kids said that they still prefer Soto Bangkalan than this :D

ingredients;
750 g beef
2 litre water
1 stalk lemon grass
4 cloves
4 cardamoms
3 star anise
5 lime leaves
3 cm galangal, 3 cm ginger
1 teaspoon white pepper powder
1 teaspoon sugar
salt to taste
4 tablespoon cooking oil, 1 tablespoon Blueband margarine

spice to grind: 10 small red onion or 6 shallots, 5 cloves garlic, 1 tbsp coriander, 3 cm turmeric

condiments: celery, vermicelli, perkedel kentang/fried potato cake, sambal, krupuk, lime.

directions: saute spice paste until fragrant. Pour into water and other spices until boil. Add beef, seasoning with pepper, sugar and salt. Keep it simmering until the beef is tender. Take out beef, then cut into slices and fry with small amount of cooking oil until the colour of beef changed into brown. Serve hot with vermicelly, perkedel kentang, krupuk, lime, chopped celery, sambal.

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Soto Bangkalan/Bangkalan Style Beef Soup

I´ve got email from my sister who is really kind to send me her family recipes from Bangkalan, Madura. I tried two recipes: Empal Daging Bangkalan (Sorry....I didn´t take the picture of it) and this Soto Bangkalan. Thanks a lot....mmmuuuaaahhh :). Next time, I´ll try Rawon Madura.

Soto Daging Bangkalan
source: mbak Iin
ingredients:
500 g beef
1,7 litre water
4 shallots, sliced
3 cloves garlic, sliced
1 stalk green onion, chopped
4 lime leaves, salt
4 tbsp cooking oil

boiled eggs, vermicelli

spices to grind: 1,5 cm ginger, 1/3 tsp white pepper, 4 cloves garlic, 3 red chillies, 2 cm turmeric, 1/2 teaspoon terasi/shrimp paste

directions: cook beef and water until the beef is tender, set aside. Cut the beef into cubes. Saute sliced shallots, garlics and green onion until fragrant, add spice paste. Pour into beef broth and beef, bring to boil. Keep it simmer for 5-10 minutes. Serve hot with vermicelli, boiled egg, chopped celery, sambal and steamed rice.

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Belitung style Fish Soup with Cassava: Gangan

My Grand mother and my mother used to make Gangan (Belitung style fish soup) for our family. We lived near seaside when I was a kid, no wonder I love seafood. Guess, what is the best part I love in this soup?. Cassava!! Singkong...ooohhh..singkong :)

ingredients:
500 g mackerel, discard inside, wash and cut into pieces
500 g cassava, cut into pieces
1 l water
2 bay leaves/daun salam
1 tablespoon tamarind paste + 100 ml hot water, sifted
1 teaspoon sugar, salt to taste

spices to grind: 3 shallots, 3 candlenuts, 2 cloves garlic, 2 cm ginger, 2 cm galangal, 3 cm turmeric, 4 bird´s eye chillies, 1 tsp shrimp paste/terasi/belacan, 2 cm lemon grass (take the white part only)

directions: Boil water in a saucepan. Add spices, tamarind juice, bay leaves and cassava. Lower the heat, add mackerel, salt and sugar to taste. Simmer until the fish and cassava quite tender. Be careful not to overcook or they will disintegrate.

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Chili con Carne

Chili con Carne, which means peppers with meat, is the official dish of the U.S state of Texas (source: Wikipedia). Wacthing a German TV Program ´Wissenshunger´(hunger for knowledge), a show about food and other topics, inspired me to try this dish.

Ingredients:
500 g ground beef
1 red onion, finely sliced
1 onion, finely sliced
2 garlic cloves, crushed
1 paprika/yellow bell pepper, sliced
5 Bird´s eye chillies (reduce amount of chillies if you don´t like it´s too hot)
500 g tomato sauce or tomato puree
1 can (400 g) red kidney beans, rinsed and drained
1 can (300 g) sweetcorns
1-2 tsp fresh thyme, rosmarin (I skip this)
5 tablespoons olive oil or cooking oil

directions: In a large frying pan, saute garlics and onion in olive oil or cooking oil. Add minced beef, stir and cook until browned. Pour into tomato sauce or tomato puree then chillies and thyme. Turn down the heat. Keep them simmer on a low heat and stir for about 15 minutes or more, add a little water (150 ml) if needed to keep from sticking. Add paprika, red kidney beans and sweetcorns, stir again for 2 minutes.

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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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Tekwan/Fish Soup

My mother often cooks Tekwan, a fish soup made from fish paste and tapioca flour, for family and relatives. She uses always fresh Tenggiri fish/Mackerel to make Tekwan, served with vermicelli/rice noodles, shrimps, dried Lilies, dried black mushroom and Bengkuang/Jicama/ Yam Bean (Pachyrhizus erosus). I couldn´t follow exactly like her recipe because I used frozen fish and different type of mackerel fish. Bengkuang/jicama is rarely available here in Asia stores.

Ingredients:
for fish balls (not really look like balls):
500 g pangasius fillets, minced
400 g spanish mackerel (remove all skin & bones), minced
100 g tapioca flour
50 ml water
3 white eggs
salt to taste

for the prawn stock:
300 g whole raw tiger prawns, remove the heads and shells from the prawns (boil with 1 l water) and cut the prawns
2 l water
8 garlic cloves, sliced, fried then grinded
salt and ground white pepper to taste

to serve:
25 g dried black mushroom (Auricularia Auricula Judae), soak in hot water then drain
50 g bunga sedap malam/dried Lilies flower, soak in hot water then drain
2 tbsp chopped celery

directions:
for the fish balls: mix the ingredients in a food processor or just stir with a fork and make sure all ingredients mixed well. Boil 2 litres water in a large saucepan, reduce heat. Spoon about a half tablespoon of mixture, form balls by using two tablespoons. Pour the fish mixture spoon by spoon into water.
for the prawn stock: boil 1 litre water together with the heads and shells of prawns. Sift the prawn stock then discard the heads and shells of the prawns. Pour the prawn stock into fish balls soup. Add prawns, garlics. Seasoning with salt and pepper. Keep them simmer for a while then add mushrooms and dried lilies flower.
Serve immediately with rice noodles, chopped celeries and sambal Chillies.

P.S: my dear friend Mutiara, those are two bowls that you gave me at the Hamburg Airport last year. Thank you.

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Rawon/Chunk Beef in Black Soup & Awards

Rawon (Chunk Beef in Black Soup) is popular in East Java. The black colour comes from seed of the tropical tree/ Kepayang Tree/Kluwek (Genus: Pangium edule, Family: Flacourtiaceae). Fermented seeds/Kluwek nuts are a speciality in Indonesia and have been used as spices.

Ingredients:
1,5 kg beef
3 cm galangal, bruised
3 cm ginger, bruised
1 lemon grass, bruised
4 lime leaves
2 bay leaves
2 l - 2.5 l water
4 tbsp cooking oil

Spices to grind:
4 bird´s eye chillies
3 tbsp kluwek nut paste (about 5 kluwek nuts)
3 cm fresh turmeric
15o g shallots
7 clove garlics
1 tbsp coriander

directions: saute spice paste untill fragrant, then add chunk beef. Continue stir until the colour of beef changed. Pour all of ingredients in a pressure cooker. Cook for about 15 minutes.


Suprise.... ! I´ve got two Awards from Caese. You make me feel warm in the cold winter :). Thank you very much. Now, I´d like to pass these awards to : Andrieanne, Lita , Little Corner of Mine and to all of you.

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Soto Banjar/Banjarnese Chicken Soup

Finally, I have opportunity to cook Soto Banjar. Special thanks to Yanti Rafles who has already send me the recipe. You can see also another Soto Banjar at Sefa´s blog.

Ingredients:
1 kg chicken, divide into four pieces
2 liter water
1 onion, finely sliced
2 tablespoons margarine
5 cloves
5 cardamoms
5 kembang sisir/bunga pekak/bunga Lawang/Star Anise
3 cm ginger, bruised
1 stalk lemon grass, bruised
1 stick (3 cm) cinnamon
1/2 - 1 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
salt

spices to grind: 4 clove garlics, 8 shallots, 4 candlenuts

directions:
Melt margarine in a pan then saute garlic,shallot & candlenut paste and sliced onion until fragrant. Pour in water. Add other spices and bring to boil. Season with salt and pepper.
Add chicken and let it simmer until the chicken is just cooked. Remove the chicken and fry in the deep frying oil. Let it cool. Shred the meat from bones . Discard the skins and bones.
When ready to eat, arrange shredded chicken and other condiments in each soup bowl. Heat the broth and pour in the soup bowl. Served hot.


condiments:
lontong, sambal soto
shredded chicken,
perkedel kentang (potato cake),
boiled egg (quartered),
chopped celery or green onion,
fried shallot, lemon,
soun (rice vermicelli)-soak in hot water then drain.

Lontong

Sambal soto:
15 bird´s eye chillies
1 tomato
salt, as desired
directions: Boil tomato and chillies with 75-100 ml water then grind, add salt to taste.

Sambal & Perkedel Kentang

Perkedel Kentang (Potato Cake)
2 packs (2 x 100 g) of Kartoffel-püree (mashed potato powder)
200 ml milk
300 ml water
1 tablespoon margarine
1 egg, separated
1/2 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
salt, as desired
cooking oil for frying
directions: Bring to boil water and milk. Add margarine, ground nutmeg and pepper, salt to taste. Remove from the heat then pour in Kartoffel-püree powder. Stir in eggyolk until mix well. Make the puree into round shaped about 3 cm in diameter. Dip each potato puree into beaten white egg. Heat the oil for deep-frying and fry the potato until golden.

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Tomato Soup

A bowl of tomato soup for a cold day. Though, it´s better to use fresh tomatoes than a pack of concentrated tomato juice. But, just make it simple, quick and easy :)

Ingredients:
1 l iter concentrated tomato juice
1 Onion, roughly chopped
3 cloves garlic, crushed
1 teaspoon ground white pepper
1 stalk celery, finely chopped
4 sausages, cut into pieces
2 carrots, cut into small cubes
4 tablespoons maizena/cornflour
4 tablespoons cooking oil
salt, as desired

directions: Saute garlics and chopped onion over a low to moderate heat. Pour in tomato juice and add maizena, carrots. Turn up the heat and bring to the boil and stir in ground pepper, sausages, seasoning with salt. Let it simmer and leave to cook. Serve hot and sprinkle with chopped celery.

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Sate Ikan/Rolled Fish and Vegetable Soup

My Mom often makes this Sate Ikan/Rolled Fish for the Family. Today, I really miss her cooking and try to make it for our early morning breakfast. Normally, we have toast bread for our breakfast. My youngest son isn´t feeling well. He got influenza, so I think a bowl of soup is good for him. He made me smile when he said:"Mama, I still want this for dinner!".

Ingredients:
700 g ground fish (Spanish Mackerel)
100 ml coconut milk
1 egg
3 cloves garlic, crushed
3 shallots, crushed
1 teaspoon ground white pepper
salt, as desired.

directions: Mix all ingredients together. Place the mixture onto banana leaves or baking paper and roll them. Steam for 30 minutes. Cut them in pieces, ready to serve with steamed rice or dip in the beated egg then fry in a pan.


Just simple soup that everybody can make it. I don´t think you need the recipe.

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Soto Pekalongan/Pekalongan Style Spicy Beef Soup

Many variations of Soto can be found in Indonesia cuisine with regional cooking techniques and ingredients (for example: Soto Jakarta, Soto Bandung, Soto Pekalongan, Soto Madura, Soto Banjar, Coto Makassar, Soto Padang, Soto Belitung etc). Although recipes and ingredients vary or almost similar from every regions , Soto is generally consists of shredded chicken or slices of meats with or without coconut milk. Served with hot steamed rice or lontong ( steamed rice rolls, compressed in banana leaves), ketupat. Pekalongan, known for its Batik, is a city on the central Java, Indonesia. I´ve got the recipe from Neni when I met her in Münich. I ´ve just made a little bit modification from her recipe.

Ingredients:
500 g beef, cut into cubes
3 tablespoons soy bean paste
2 Hot Red chillies
1 tablespoon ground coriander
3 shallots
3 cloves garlics
3 cm galangal, bruised
2 bay leaves/Salam
3 lime leaves
1 stalk lemon grass
1 stalk green onion, slices
1,7 liter water, or as required
3 tablespoons cooking oil
salt, as desired

served with: lontong/ketupat, chopped green onions, fried shallots or onions
rice vermicelli/thin rice stick noodles, softened with hot water and drained

directions: combine shallots, chillies and garlics then whirl in a blender to a paste. Boil beef with 1,7 - 2 liter water, then leave the broth water aside. Cut the beef into cubes or pieces. In a pan, stir fry the paste until fragrant. Pour in the broth and the beef, followed by lemon leaves, bay leaves, lemon grass, galangal and soy bean paste. Season broth with ground coriander, salt to taste. Bring to boil and simmer until the beef tender.

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Sayur bayam & Perkedel Jagung

Masakan ini kayaknya semua pada bisa deh, tapi buat yang belajar masak nggak apa-apa deh ditulis aja yaaak. Kebetulan pas belanja ke toko Turki lihat bayem fresh jadi kepengen, yang deket rumah cuman ada yg beku doang. Eh..ada jagung manis juga lagi murah, kalo pas nggak summer begini biasanya harganya lebih mahal. Walaupun masak yg gampang, seneng juga liat si Dedek makan bayem sampe 2 mangkok.




Bahan: Sayur Bayem
500 g bayem/spinach/spinat, 2 sdm gula pasir
1 buah jagung manis, 2-3 cm temu kunci (kalo ada)
1,5 l air, garam secukupnya

Bahan: Perkedel Jagung
3 buah jagung, sisir dan blender ( jangan terlalu halus)
1 btr telur, 1/2 sdt merica, 8 sdm tepung terigu
1 btg daun bawang, di rajang,
2 siung bawang putih, haluskan
garam secukupnya, minyak untuk menggoreng

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Sayur Lodeh

Bapaknya anak-anak sempet bilang, selama disini dalam setahun bisa dihitung dengan jari makan sayur lodeh, hi..hi kaciannn..deh. Saking jarangnya bikin sayur ini, masalahnya yg makan cuman bapak dan ibunya doank, lucunya klo bikin Buntil anak-anak malah suka. Kebetulan pas belanja ke Aldi lagi banyak kohlrabi, sebagai gantinya labu siam. Daunnya kohlrabi rasanya mirip daun mlinjo..jadi beli 2 biji sambil ngambilin daunnya yg banyak...lhaaa..klo bule yg beli daunnya pada dibuang, ini malah di petikin...yaaa..buat kelinci dirumah..yg rambutnya item semua, he..he.

Bahan:
1 buah kohlrabi berikut daunnya
3 buah wortel
100 g buncis
1 buah terong (nggak pake, lagi ndak punya)
200 ml santan
1,5 l air kaldu rebusan daging atau ayam

Bumbu: dihaluskan
4 bawang bawang merah
3 siung bawang putih
4 kemiri
1 sdt terasi
1 sdm ebi, rendam air panas dulu
2-3 sdm gula pasir, atau sesuai selera
4 cm laos/lengkuas, dikeprek
2 lembar daun salam, utuh
6 cabe hijau keriting, utuh, buang bijinya (kalau nggak suka pedes bisa dihilangkan)
garam secukupnya

Cara: Sayuran di potong-potong. Tumis bumbu halus dengan sedikit minyak sampe harum, tuang air kaldu, setelah mendidih masukkan sayur dan santan.

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Rucola Suppe

Rucola atau disebut juga roquette, rugula, rukola, ruccola, arugula umumnya disajikan sebagai salat, selain itu bisa untuk Nudel, Risotto, Suppen, Ragouts dan Pesto. Rucola ini kaya akan Vit.C dan Zat besi. Kali ini dibuat sup aja sebagai selingan, kebetulan dapet rezeki kiriman dari jeng Inul 2 plastik Rucola hasil panen di Fischmarkt.

Bahan:
125 g rucola salat, cuci dan rendam dalam air panas sebentar, blender.
4 - 5 sdm tepung maizena
400 ml susu
750 ml air/air kaldu
200 g schmand (sour cream)
2 butir bawang bombay, rajang halus
3 siung bawang putih, rajang halus
1 sdt gula pasir
merica dan garam secukupnya

Cara: Tumis bawang bombay dan bawang putih dengan sedikit mentega atau minyak. Masukkan air, susu, maizena yg sudah dicairkan dengan sedikit air serta bumbu lainnya. Tambahkan rucola salat yg sudah di blender, aduk-aduk sampai sup mengental dan mendidih.

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Bakso Malang (1)

Kemaren-kemaren si Mas ribut aja minta mamanya bikin bakso Malang kayak Tante Yul. Baru kemaren deh sempet bikinnya, itu aja belum komplit semua...keburu anak-anak pulang sekolah. Ehhh...malemnya temen2nya si Mas pada ke rumah...disikat habisss deh bakso Malangku sak panci .



Bahan:1 kg Bakso, resepnya untuk 1/2 kg bakso udah ada disini

Kuah Bakso: 4-5 l air kaldu daging atau ayam (atau secukupnya aja), merica, bubuk bawang putih, minyak wijen, garam secukupnya.
Pelengkap: Mie, tahu isi daging, pangsit isi daging, pangsit goreng isi ayam+udang, bawang goreng, kecap, sambel, daun bawang.



Tahu Isi & Pangsit Isi:
Bahan:
1 tahu super (kira2 500 g) potong jadi 18 buah
35 lbr kulit pangsit
Untuk Isi:
500 g daging
1 btr telur
1/2 sdt merica bubuk
2 siung bawang putih, tumis, haluskan
1 btr bawang bombay, tumis, haluskan
1 sdt gula pasir
2 sdm tepung tapioka, 1 sdm tepung maizena
garam secukupnya
Catatan: Jika ingin rasa dagingnya nggak dominan, bisa di tambahkan lagi tahu yang dihaluskan dan dicampur ke dagingnya (saya nggak pake) karena cuman punya tahu 1 biji.
Cara: campur semua bahan isi sampai rata, kemudian isikan ke dalam tahu dan kulit pangsit, kukus kira2 30-40 menit.

Pangsit Goreng:
Bahan: 45 lbr kulit pangsit, minyak goreng
Bahan Isi:
100 g udang giling,
100 g ayam giling
Bumbu: 1/3 sdt bawang putih bubuk, 1/3 sdt merica bubuk, 1/2 sdt minyak wijen, 1 btg daun bawang dirajang halus, garam secukupnya
Cara: Campur jadi satu bahan isi, letakkan isinya ditengah lembaran kulit pangsitnya, lipat segitiga kemudian lekatkan kedua ujungnya dengan sedikit air, setelah selesai di goreng deh!

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Sayur Asem

Gepuk dagingnya di temenin sama sayur asem, sambel dan lalap...serasa di tanah air deh. Cuman sayurnya pake yang ada saja, labu siam (ada sih..di toko asia tapi mahal ) diganti sama Kohlrabi berikut daunnya yang kandungan gizinya bisa dilihat disini, Kolnya bisa pake Spitzkohl, Weißkohl, Chinakohl (sawi putih) atau Wirsingkohl yg selengkapnya bisa baca disini (versi bhs. Jerman). Ini masaknya nggak pake takeran, inget pesen ibuku rasanya musti manis, asem, pedes (buat yg suka pedes lho ya). Ya.. berapa kali cemplung bumbu, bolak balik icip-icip sampe rasanya sesuai selera.

Bahan:
250 g daging, rebus dan potong-potong, airnya untuk kaldu
kacang tanah atau kacang merah, secukupnya
air asam, secukupnya
gula pasir, secukupnya
garam secukupnya
Sayuran:
buncis, wirsingkohl, kohlrabi berikut daunnya, jagung manis (saya pake baby corn), terong
Bumbu:
Cabe merah, bawang merah, bawang putih, terasi, kemiri -> dihaluskan. Daun salam, laos dikeprek.

Cara: Kayaknya pada tau deh ya. Semua bumbunya dicampur dengan kaldu berikut daging, kacang tanah, air asem ,gula pasir, garam. Setelah mendidih baru deh sayuran yg sudah di potong-potong di cemplungin.

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Soto Belitung

Beragam Soto ada di Indonesia, mulai dari Soto Betawi, soto Bandung, soto Kudus, Soto Pekalongan, Soto Ambengan Surabaya, Soto Madura, Soto Banjar, Soto Padang, Coto Makassar....dll, sampe Soto Belitung. Soto Belitung ini biasanya di buat sama Ibuku yang terdiri dari 2 versi, yang pake santen dan Soto bening tanpa santan. Nahh..yang ini versi pake santan, biasanya pelengkap sajian saat hari Raya, tapi di Hamburg ini sering banget bikin....masakan andalan..he..he, soalnya bisanya cuman bikin yg kayak gini.

Bahan:
1 ekor ayam, potong jadi 4
5 butir kentang, potong seperti untuk sop
300 ml santan kaleng
2,5 l air

Bumbu utuh:
2 btg serai, dikeprek
4 lbr daun jeruk
3 cm laos, dikeprek
3 cm jahe, dikeprek
Bumbu: dihaluskan
7 butir bawang merah
5 siung bawang putih
1 sdm ketumbar sangrai
6 cm kunyit
6 butir kemiri
sedikit jinten
1 sdt gula pasir
garam secukupnya

Pelengkap: Lontong, sambel kecap, emping, daun bawang, bawang goreng
Sambel kecap: cabe dan bawang goreng dihaluskan ditambah kecap.

Cara: Tumis bumbu yg sudah dihaluskan dengan sedikit minyak sampai harum, setelah itu masukkan air, bumbu utuh (daun jeruk, jahe, serai,laos), jika kuah sudah mendidih masukkan ayam. Setelah ayam matang, angkat dan suwir-suwir. Masukkan kembali suwiran daging ayam kedalam kuah soto berikut potongan kentang. Terakhir, tambahkan santan. Sajikan dengan lontong, sambel kecap, emping. Taburi dengan rajangan daun bawang dan bawang goreng.

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