This vegetable soup is a must-have item on the menu of every West Java (Sundanese) restaurant in Indonesia. This soup has some kind of appetizing effect because of the use of tamarind or (dried) sour starfuit as one of the ingredients. Sayur asem is a compliment to main dish such as ayam Ayam Goreng Kuning, Pepes Ikan or fried salty fish.
Ingredients
* Vegetable for the soup
o 100 g yardlong bean
o 1 chayote
o 50 gr corn
o 100 g young jackfuit
o 50 gr Gnetum gnemon leaves and fruits
o 1 potatoes
o 105 g galangal
o 2 salam leaves
o 20 g fresh tamarind or Asam Jawa tamarind paste, or
o 5 (dried) Belimbing sayur
* Spice paste, using food processor grind the following ingredients:
o 1 fresh red chili pepper
o 2 shallot
o 2 g terasi
o 1/2 tbl. salt
Directions
1. Clean the vegetables, cut into bite size
2. Boil 1.2 liter of water in a pot
3. Put the spice paste and the ingredients, with vegetables needs longer cooking time first (potatoes, corn, young jackfruit etc.)
4. Add salt and sugar to taste
Selasa, 18 Mei 2010
Botok ayam
Botok Ayam
(source: Menu Sehari-hari Yasa Boga)
Ingredients:
2 chicken breast fillet, cut in cubes
100 ml thick coconut milk
5 salam leaves
chillies as needed
salt
Blend in food processor:
3 red chillies
2 tsp chopped laos
1 clove garlic
8 small red onions or 2 large sjallots
1 tsp chopped turmeric (I use the powder)
5 candlenuts
1 tsp chopped kencur (I eliminate this)
1 tbsp sliced lemongrass
1 tbsp sugar
Directions:
1. Fry the blended spices until fragrant with 3 eatspoons oil. Remove from the fire.
2. Mix the chicken, coconut milk, chillies, salt and spices in a bowl.
3. Take a banana leaf, give 2-3 bay leaves and the chicken spices. Wrap and steam until cooked, around 20 minutes.
(source: Menu Sehari-hari Yasa Boga)
Ingredients:
2 chicken breast fillet, cut in cubes
100 ml thick coconut milk
5 salam leaves
chillies as needed
salt
Blend in food processor:
3 red chillies
2 tsp chopped laos
1 clove garlic
8 small red onions or 2 large sjallots
1 tsp chopped turmeric (I use the powder)
5 candlenuts
1 tsp chopped kencur (I eliminate this)
1 tbsp sliced lemongrass
1 tbsp sugar
Directions:
1. Fry the blended spices until fragrant with 3 eatspoons oil. Remove from the fire.
2. Mix the chicken, coconut milk, chillies, salt and spices in a bowl.
3. Take a banana leaf, give 2-3 bay leaves and the chicken spices. Wrap and steam until cooked, around 20 minutes.
Soto sokaraja
Soto is and Indonesian version of chicken soup.
It contains broth, veggie and chicken/beef.. some versions has fish, ribs or mutton.
throughout Indonesia, there are various type of soto, depends on the region it comes from and one another has different disctict taste, appearance or smell.
One special soto from my hometown is called Soto Sokaraja, Sokaraja itself is a tiny town nearby Purwokerto, and wellknown of several food.
The Soto is made of glass noodle, beansprout, shredded chicken and cruched colorful flour chips.
Then poured with hot broth, served with the famous sweet spicy peanut sauce, and eaten with more chips or fried chicken intestine/skin.
It contains broth, veggie and chicken/beef.. some versions has fish, ribs or mutton.
throughout Indonesia, there are various type of soto, depends on the region it comes from and one another has different disctict taste, appearance or smell.
One special soto from my hometown is called Soto Sokaraja, Sokaraja itself is a tiny town nearby Purwokerto, and wellknown of several food.
The Soto is made of glass noodle, beansprout, shredded chicken and cruched colorful flour chips.
Then poured with hot broth, served with the famous sweet spicy peanut sauce, and eaten with more chips or fried chicken intestine/skin.
Mendoan tempe
I was born and raised in the area of origin Mendoan. Regular breakfast with Mendoan, lunch with Mendoan, often with Mendoan dinner in their original places of purwokerto. Where the Purwokerto it? Purwokerto is a city in the district banyumas central Java province in Indonesia.
Mendoan wearing special “tempe” / soybean wide and very thin, so do not need to be sliced. Besides in Purwokerto and around. Mendoan itself comes from the word ‘mendo’, (in english push) that is the language of Banyumas (the dialect used in the region is the language of Banyumas Purwokerto) which means half-baked. Because it is, Mendoan fried soy flour is half-baked.
Thus, there is no dry Mendoan. Dry-fried Mendoan a new confectionery, also typical of Purwokerto, the tempeh chips. Like Mendoan, tempeh chips are made from special soybean wide and thin.
Mendoan and uncooked tempeh chips using eggs, also did not use saffron. Only pecan spice, garlic, coriander and salt. Some traders add flavor.
Flour used was a mixture of rice flour and wheat flour with a ratio between 1:3 to 1: 4, with more flour. Dough was then mixed with leaves, thinly sliced onion.
The key to making Mendoan there are a lot of oil usage and very hot. The contents of oil 2 / 3 of the pan you use, and wait until the oil is very hot before entering Mendoan dough.
Remember Mendoan means half-baked, so it should be removed as soon as the flour is cooked through and not dry or yellow brown. Mendoan best eaten hot, and specifically in Purwokerto I am happy with the scent of banana leaves as Mendoan was eaten at home.
Banana leaves? Shop in Purwokerto usually wrapped in banana leaves, because it is still very hot, the smell of banana leaves will stick / taste in Mendoan it. The smell is only obtained if you buy Mendoan in his native land.
One more thing, Mendoan in Purwokerto not served with soy sauce. Several times I found a recipe Mendoan with soy sauce flavor, but in his native Mendoan only served with chili sauce. In some shops pecel, often enjoyed with spices sprinkled pecel because Mendoan also used as a complement in the region pecel Purwokerto.
Fried tempeh flour are manifold and it was, but only one can be called Mendoan. Fried tempeh flour is wide, thin, pale white and looked (slightly wet).
Right now I will try to show you how to create Mendoan:
* 100 grams of rice flour
* 1 tablespoon wheat flour
* 2 leeks, thinly sliced
* 125 ml water
* 300 grams tempeh, thin irir wide 10 x 15 cm
* Vegetable oil to taste
Seasoning recipe Mendoan:
* 2 cloves garlic
* 1 red onions
* 1 teaspoon coriander
* 2 teaspoons salt
How to make Mendoan:
1. Seasoning Blend Mendoan Tempe.
2. Stir flour blended with spices, green onion and water until blended.
3. Dip each piece of tempeh in a flour batter. Fry in hot oil and lots of dough to mature, but not dry. Lift, drain.
4. Serve.
Take from kangfuad.com
Mendoan wearing special “tempe” / soybean wide and very thin, so do not need to be sliced. Besides in Purwokerto and around. Mendoan itself comes from the word ‘mendo’, (in english push) that is the language of Banyumas (the dialect used in the region is the language of Banyumas Purwokerto) which means half-baked. Because it is, Mendoan fried soy flour is half-baked.
Thus, there is no dry Mendoan. Dry-fried Mendoan a new confectionery, also typical of Purwokerto, the tempeh chips. Like Mendoan, tempeh chips are made from special soybean wide and thin.
Mendoan and uncooked tempeh chips using eggs, also did not use saffron. Only pecan spice, garlic, coriander and salt. Some traders add flavor.
Flour used was a mixture of rice flour and wheat flour with a ratio between 1:3 to 1: 4, with more flour. Dough was then mixed with leaves, thinly sliced onion.
The key to making Mendoan there are a lot of oil usage and very hot. The contents of oil 2 / 3 of the pan you use, and wait until the oil is very hot before entering Mendoan dough.
Remember Mendoan means half-baked, so it should be removed as soon as the flour is cooked through and not dry or yellow brown. Mendoan best eaten hot, and specifically in Purwokerto I am happy with the scent of banana leaves as Mendoan was eaten at home.
Banana leaves? Shop in Purwokerto usually wrapped in banana leaves, because it is still very hot, the smell of banana leaves will stick / taste in Mendoan it. The smell is only obtained if you buy Mendoan in his native land.
One more thing, Mendoan in Purwokerto not served with soy sauce. Several times I found a recipe Mendoan with soy sauce flavor, but in his native Mendoan only served with chili sauce. In some shops pecel, often enjoyed with spices sprinkled pecel because Mendoan also used as a complement in the region pecel Purwokerto.
Fried tempeh flour are manifold and it was, but only one can be called Mendoan. Fried tempeh flour is wide, thin, pale white and looked (slightly wet).
Right now I will try to show you how to create Mendoan:
* 100 grams of rice flour
* 1 tablespoon wheat flour
* 2 leeks, thinly sliced
* 125 ml water
* 300 grams tempeh, thin irir wide 10 x 15 cm
* Vegetable oil to taste
Seasoning recipe Mendoan:
* 2 cloves garlic
* 1 red onions
* 1 teaspoon coriander
* 2 teaspoons salt
How to make Mendoan:
1. Seasoning Blend Mendoan Tempe.
2. Stir flour blended with spices, green onion and water until blended.
3. Dip each piece of tempeh in a flour batter. Fry in hot oil and lots of dough to mature, but not dry. Lift, drain.
4. Serve.
Take from kangfuad.com
Langganan:
Postingan (Atom)