TUNA MAKI SUSHI

Another kind of sushi that I made :). This one is more easy than california roll sushi, but it tasted good tho. I just simply fallin' in love with sushi now :).

Tuna Maki Sushi

Ingredients:

250 gr sushi rice

1 piece of english cucumber - remove seeds and cut into strip (10 cm long and 1/2 cm thick)

1 can tuna
1/2 tsp lemon juice

1/2 tsp sugar

5 sheets of nori, halved -full sheets are halved width-wise by folding and then carefully pulling the sheet apart

50 gr masago (flying fish roe)

A bowl of tezu (Belzy - combine water with 1 tsp rice vinegar for moistening your finger tips)

Wasabi and Japanese mayonnaise (optional)

Directions:

Lay nori on the rolling bamboo, put sushi rice on top of it and spread it evenly (leave the edge empty).

In a small bowl, mix tuna with lemon juice and sugar. Then, spread the tuna mixture in the middle of sushi rice. Place english cucumber, masago and wasabi (if desire). Roll it with the rolling bamboo until the end. Don't forget to squeeze it a bit (don't too hard, it will make the filling out from the edges of sushi).

Cut it into slices before serving. Enjoy!

PUDING KACANG HIJAU (MUNG BEAN PUDDING)

A simple healthy sweet dessert!! If you dislike mung bean soup, I bet you'll like this one :)

Puding Kacang Hijau (Mung Bean Pudding)

Ingredients:

100 gr mung bean

1 package of agar-agar powder

400 ml water (for boiling the mung bean)

500 ml coconut milk

100 gr sugar

Directions:

Boil mung bean until tender, drained it from the soup. Let it cool.

Blend well the bean with coconut milk with blender.

In a pan, cook agar-agar powder, sugar, pandan leaf and blended bean over medium heat, stirring constantly until the mixture begins to thicken and boiling. Remove from heat.

Pour the agar-agar mixture into pudding mold. Let it cool and hard before refrigerated.

Serve it cold.

BEBEK BETUTU (BALINESE STYLE DUCK IN BANANA LEAF)

It's known as Balinese dish, but please correct me if I'm wrong, because my friend told me that bebek betutu is from Java.

This is my first duck cooked by myself, not because I am not a fan of duck but the reason why I don't feel want to cook duck because duck has funny smell. But, since my hubby bought a duck and he wants to eat duck, so I googled how to cook delicious duck, and I found this Balinese style duck.

And.......voilaaaa.....it was so delicious, I put lots of herbs so the funny smell of the duck was gone!! My hubby loved it so much, but we decided will not cook duck too often, because duck has more fat than meat :(.

However, this Balinese style duck is worthed to try, the recipe is quite simple. It needs variety of herbs tho.

Bebek Betutu (Balinese Style Duck in Banana Leaf)

Ingredients:

1 whole duck

50 ml canola oil

5 stalks of lemongrass, thinly sliced

3 cm of ginger, smashed

3 sheets of banana leafs

Spice Paste:

150 gr shallots

100 gr garlics

5 pieces of candlenuts

5 cm of turmeric (Belzy - I used 1 tsp of turmeric powder)

1 tsp of pepper

7 pieces of bird's eye chilli

1 tbsp of coriander

1 tbsp Indonesian shrimp paste

Salt to taste

Direction:

Spread the spice paste all over *inside and outside* the duck. Let it rest for 20 minutes. Wrap it with prepared banana leaves. Steam it for 1 hour until the spices absorbed.

Preheat the oven at 350`F (180`C), then place the duck in the oven, and let it baked for 1 hour, or until the duck skin changed to golden brown. Dish it out.

Serving: cut it into pieces before served.

SOTO MIE

Yummy...yummy!! This is my fave dish when I was a kid! What is soto mie? Actually, soto is included in soup's family, but in Indonesia we have soto and soup. Soto is more Indonesian style of soup.

In Jakarta, there were a famous soto mie's stall named Soto Mie Jalan D which is Jalan D was a reflection of the address of the stall. I remember went to Jalan D to eat soto after school when my mom picked me up from the school. Sometimes we went there with my friends and their moms too :).

The funny thing is, when I was in Indonesia, I never really-looking this soto, also, I never try to make it by myself. But, now, when I lived in a far far away country, I missed it! :(. So, I decided to make soto mie by myself *yeaaa, where else I can get this kind Indonesian food here*. Then, I spoiled my mouth and tongue with this-so-missed-soto mie :). Do you wanna join me?

Soto Mie

Ingredients:

5 pieces of tomatoes, sliced

3 pieces of lime leaves

3 pieces of bay leaves

4 pieces of potatoes, peeled, cut halves and deep fried

2 stalks of lemongrass, smashed

1/2 kg of yellow noodle, steamed for 5 minutes

1/4 piece of cabbage, thinly sliced

1 kg brisket (Belzy -- I used regular beef), boil it til the meat is tender, diced and separate the meat from the broth as much as 1500 ml

3 stalks of spring onion, thinly sliced

10 pieces of spring roll (recipe follows)

3 tbsps olive oil.

Spice Paste:

10 cloves of shallots

5 cloves of garlics

1 tsp pepper

2 cm of ginger

2 cm of turmeric

5 pieces of red chilli pepper

salt

Directions:

1. Stir fry spice paste until fragrant, stir in lemongrass, bay leaves and lime leaves. Stir well.

2. Pour the stir fried spices into the beef broth, then pour in meat and boiled the broth. Set aside.

3. Serving: in a bowl, put in yellow noodle, tomato, potato and spring roll. Pour in the beef soup (and the meat).

4. Sprinkle it with spring onion. Better to eat it hot with lime juice and Indonesian sweet soy sauce.

Spring roll:

Prepare 10 pieces of spring roll wrappers. Boiled 150 gr rice noodle until soft, drained. Stir fry 1 clove of minced garlic, stir in the rice noodle, add in salt and pepper. Stir well. Scoope 1 tbsp spoonful rice noodle onto spring roll wrapper, fold the wrapper like you fold an envelope. Then, deep frying the spring roll until golden brown. Ready to use.

CALIFORNIA ROLL SUSHI

Lately, I craved sushi alot and it made my hubby fed up company me to buy the sushi. So, he suggested me to make sushi by myself, and, few days ago we went to Uwajimaya to buy sushi ingredients.

I am so excited to make those sushi, and since I know I am a beginner in sushi-making so I choosed a simple kind of sushi. California Roll is my first sushi this time. It wasn't hard to make sushi but the only thing that I missed is the sushi rice-making. I always think sushi rice-making was only cooked rice mixed with vinegar, but....not that simple!! There are few steps on the sushi rice-making. Its quite troublesome if you only make small amount of sushi *better just buy it at Japanese resto if you buy few rolls only*

The taste is not bad at all, and I made almost 10 huge rolls sushi *really satisfied ate those sushi this time*. My hubby has the same comments with me, he likes it tho, he ate 4 rolls :) *so you know the rests are eaten by ME :)*

California Roll Sushi

Ingredients:

500 gr sushi rice

1 english cucumber - remove seeds and cut into strip - 10 cm long and 1/2 cm thick (do not peel the skin off)

200 gr immitation crab stick - cut into halve

1 avocado - peel and cut into wedges

8 sheets of Nori

50 gr Tobiko (flying fish roe) - (you may use masago too)

Tezu - prepare in a small bowl of water mixed with a small amount of unsweetened rice vinegar for moistening your fingertips only.

Wasabi and Japanese mayonnaise (optional)

Directions:

Lay nori on a bamboo mat and place it on a flat plate (or any flat surface tools). Spread sushi rice on the nori, give some space on the tip of the nori (approx. 5 cm). Your nori should cover the entire rice sheet side to side and towards you. Arrange cucumber, avocado and immitation crab meat in the center of your nori sheet.

Roll the side nearest you to form a center cone of ingredients surrounded by nori. Pull out the wrap at the end of your roll and overlap the ingredients roll over the last band of rice. By pulling and lightly squeezing your mat, form your roll circular-wise.

Gently set your roll to the side and spread tobiko on it. Cut it into 8 pieces. Serve it with soy sauce and wasabi.

2nd Award

Yaaayyyy..........I got my 2nd award from my dear blogger friend, Tata :) *thank you dear!*. Suprisingly, by received such cute award, made me guilty cos I am quite lazy updating my blog :(.

However, I am really glad to received it :).....Once again, thank you Tata :)

AYAM KODOK

Inspired by Kedai Hamburg who made this dish for Masbar's Event, I challenged myself to make it as well :). As we know, the hard part of making ayam kodok is when you peel the chicken skin. You have to make sure you didn't tear the skin when you peel it. So, I saw the way how to make ayam kodok from youtube, and it worked!! :)

Frankly speaking, I even don't understand why people called this dish as ayam kodok (frog chicken *?? am i rite?*), but when I told my hubby the name of this dish, and my hubby explain to me that 'frog' here means took the bone out from the meat. So, I think 'ayam kodok' was only the translation in Indonesian lang.

Anyway, I am very satisfied the successes of peeling my ayam kodok :), also, when I saw my hubby's reaction when he saw the dish after I took it out from the oven.....he looked so surprised and said, "I want to try dish with rice!" :). Everything is for you hun! :)

So, here we are with the recipe that I got from here.

Ayam Kodok


Ingredients:

For Filling:

1 whole chicken approx. 800gr, peel the skin - here is the step (Belzy -- I used 2 hens)

250 gr ground chicken

250 gr ground beef

2 tbsps relish (optional)

2 pieces of white or wheat bread, soaked in the water and squeezed

1 egg (AAA size)

1 tsp sugar

1-1/2 tsps salt

1/2 tsp pepper

1/4 tsp chicken powder (Belzy -- skipped)

1/4 tsp nutmeg

4 pieces of boiled egg (for filling)

For Brushing:

1 tbsp margarine

1 tbsp honey (Belzy -- I skipped it)

1 tbsp Indonesian sweet soy sauce

1/4 tsp nutmeg

1/2 tsp pepper

For Sauce:

3 tbsps butter/margarine

2 tbsp all-purpose flour (combine with 100 ml of 500 ml chicken broth)

5 tbsps Indonesian sweet soy sauce

3 tbsps Worchestershire sauce

1 piece of yellow onion, finely chopped

500 ml chicken broth

2 tsps salt

2 tsps sugar

1/2 tsp pepper

1/2 tsp nutmeg

For Complimentation:

Peas

Carrots

French Fries

Directions:

For Ayam Kodok:

1. Combine well all filling ingredients (except boiled eggs)

2. Fill the filling into chicken skin.

3. Add in boiled eggs in 4 different areas.

4. Sew the bottom and neck's area with cotton thread (any other threads are ok)

5. Use toothpick to poke the chicken to make the skin more elastic.

6. Steam it until the chicken is cooked. Then brush it with brushing mixture.

7. Preheat oven for 350`F, then bake chicken for approx. 30 mins. (once in a while brush it again with brushing mixture)

For Sauce:

Stir fry chopped onion with margarine til fragrant, stir in the rest of ingredients (except flour), and 400 ml chicken broth. Let it boiled. Stir in flour mixture and stir well until boiled. Dish it out. Ready to serve.