KETOPRAK

Hubby gue nanya apa sih ketoprak itu? Nah loh, gue juga agak bingung neranginnya, akhire gue bilang aja, "this is cold tofu noodle salad". Abis gue pikir, ketoprak kan 1/2 raw 1/2 cooked plus dimakannya ya dalam kondisi dingin (suhu ruangan) gitu. Dia sih manggut2 aja pas gue terangin ketoprak tuh apaan...hihhiihi.

Ketoprak gue sih asli super duper simple deh, ini juga gue bikin gara2 gue liat foto cici nya temen gue yang pulang indo trus ehhhh ada foto dia lagi makan ketoprak!!......dooohhhh bikin gue ngiler aje. Bener deh, paling sengsara kalo lagi liat foto temen2 gue yang pada balik indo trus mreka yah ga laen ga bukan motoin makanan2 indo!! Trus waktu gue sms an ama koko gue di Jakarta, gue bilang ama dia gue lagi pengen makan ketoprak, trus dia bilang bikin ajaa gampang kan (yeeeee om, maen gampang aje yeeee :)).

Tapiii biar pun simple, tetep deh yaaa lidah gue dimanjain ama ketoprak :). Rasanya juga lumayan mirip ama ketoprak abang2 itu, bedanya cuma ketoprak gue kagak gue ulek bumbunya, tapi gue tumbuk....wahahahaahaha....

Hubby gue doyan aja tuh, dia makan ketoprak ama lontong ama krupuk bawang deh.....untung juga sih hubby gue gampang bener makan nya plus dia doyan banget ama makanan asia, aduhh kalo kagak gue yang bisa pingsan deh kalo mesti makan burger mulu tiap ari....huehehehehe....

Buat para expatriate yang tinggal nun jauh dari indo, ini nih resep simple ketoprak dengan sgala bahan yang bisa di dapet di asian market dekat rumah anda (wahahaha kayak iklan supermarket jadinya)...

Ketoprak

Bahan:

100 gram bihun, rebus hingga empuk

1 pak tahu goreng (bisa dibeli di asian market tahu yang sudah digoreng)

100 gram toge, siram dengan air panas.

Lontong secukupnya

2 siung bawang putih

100 gram kacang tanah, goreng

2 buah cabai rawit (atau sesuai selera)

2 sdm air asam jawa

1/2 sdt garam

1 sdm gula jawa yang sudah disisir

Air secukupnya (Belzy -- 1/2 gelas belimbing air)

Kerupuk bawang secukupnya

Cara Membuat:

Haluskan bawang putih, cabe rawit, garam, kacang tanah dan air asam hingga halus. Tambahkan air secukupnya hingga mencapai kekentalan yang diinginkan. Masukkan toge, bihun dan tahu goreng, aduk rata hingga tertutup bumbu kacang.

Potong lontong, tata diatas piring. Tambahkan ketoprak di atasnya. Sajikan bersama kerupuk bawang.

ONDE ONDE

Onde mande......ini waktunya kita makan onde2 :). Sbenernya, dari dulu gue ga gitu nge fans ama onde2, tapi ga tau knapa sejak gue jauh dari Indo dan susah nemuin makanan khas Indo, bikin gue jadi pengen makan smua jenis makanan Indo...hahahaahh ketauan deh hobi makan :). Mungkin gitu yah, giliran jauh aja jadi keinget2 mulu, tapi giliran deket diliat juga kagak :).

Jadilah, gue bela2in bikin onde2. Ternyata bikinnya ga susah, cuma agak2 ribet aja. Dari mesti kukus, ngalusin ampe dimasak lagi....ribet kannnn?? Tapi kalo emang udah kepengen banget sih it's worthed kok biar ribet juga :).

Gara2 hubby gue ga gitu suka ama ini onde2 akhire gue deh kebagian ngabisin nih onde2, yang ada skarang gue lagi blenger ama onde2 .... hihiih...yahhhh untuk beberapa waktu ke depan, gue istirahat bikin onde2 dulu, soale ntar urusannya gue lagi yang mesti ngabisin ... hehehe...

Resepnya sih gue dapet dari sini, kulitnya enak loh ga keras, trus kalo uda agak lama emang mengeras kulitnya, tapi tinggal masukin microwave, dia bakalan lembut lagi. Penasaran ga?? Kalo iya mending rame2 kita bikin onde2 yuuuukkkkkk...

Onde Onde

Bahan:
Kulit:
250 gr tepung ketan
25 gr tapung sagu (tapioka)
½ sdt garam
¼ sdt vanilla essence
15 gr gula pasir
1 butir telur
150 ml air hangat
100 gr wijen
Minyak goreng

Isi:

100 gr kacang hijau kupas

75 gr gula pasir

1 lembar daun pandan

¼ sdt garam

¼ sdt vanilla essence

50 ml santan

Cara Membuat:

Isi: kukus kacang hijau hingga matang dan empuk. Angkat, lalu haluskan selagi panas. Campur kacang hijau bersama gula pasir, daun pandan, garam, vanili dan santan . Aduk hingga rata. Masak dengan api kecil sampai adonan isi bisa dipulung (kalis). Dinginkan. Ambil adonan isi 10 gr, bulatkan.

Kulit: campur tepung ketan, tepung sagu, garam, vanilla, gula pasir dan telur, aduk rata. Tuangi air hangat sedikit demi sedikit. Sambil diuleni sampai kalis dan dapat di pulung. Sisihkan.

Ambil 15 gr adonan kulit, pipihkan. Taruh adonan isi, bentuk bulat hingga kacang hijau tertutup. Celupkan sebentar ke dalam air, lalu gulingkan dalam wijen.Goreng onde-onde dengan api kecil. Setelah onde-onde mengapung, besarkan api sedikit. Goreng hingga berwarna kuning kecoklatan. Angkat, tiriskan

LO MIE

Nah ini dia nih makanan fave nya nyokap n' gue waktu nyokap masih ada dulu. Biasanya kita suka makan lo mie pinangsia. Dulu jaman bokap gue masih ada, bokap juga sukanya ngajak kita2 makan di lo mie pinangsia, dan emang terkenal sih lo mie pinangsia ini. Rasanya jangan ditanya deh, enak benerrrrrr.......slurppppp.....

Entah uda brapa lama gue ga pernah makan lo mie lagi. Nyokap dulu suka bikin juga sih ini lo mie, cuma bikinan nyokap ga pake char siew. Nah kalo lo mie bikinan gue, so pasti dong gue pakein char siew, mantebbbbbb banget deh rasanya. Cuma yah, kayaknya kuah lo mie nya kurang kentel deh :(. Gpp lah ya, untuk ukuran lo mie di negara antah berantah ini yang sangat sangat susah nemuin makanan fave gue udah termasuk lebih dari lumayan...hihihihiih :).

Again, hubby gue suka ama ni lo mie...hahahaaha...buat dia sih ini bener2 lo mie perdana dia, soale seumur2 dia kagak pernah makan yang namanya lo mie :). Untungnya, pas gue ke Uwajimaya (asian market deket rumah) gue nemu si char siew, ya sutra lah komplit sudah bahan2 lo mie

Pas ni lo mie jadi, aduhhhhh rasanya nikmatttttttt banget gue makan ni lo mie, jadi keinget my lovely mom :((......... sometimes I wished she still here with me, and I know she must be proud of me, soale dulu waktu gue masih kecil lah, nyokap slalu takut gue ga bisa masak, kalo dibanding ama cici gue sih kalah jauh lah gue, cici gue sih char siew aja dia bisa bikin....wewwwww.... :).

Anyway, resepnya sih yah resep gue...hihihihi......gue liat sih ke beberapa resep, kurang lebih yah bahan nya itu2 aja, so ama gue ya gue modif sana sini :). Ya uda, mending skarang makan lo mie dulu yuuuuuukkkkk......

Lo Mie

Bahan:
1 kg mie besar basah
1 ikat caisim, ambil daunnya
4 lembar ayam fillet, iris tipis
250 gram udang, kupas, kerat punggungnya
250 gram babi char siew, iris sedang.
4 siung bawang putih, cincang
5 sdm kecap manis (atau secukupnya)
1 sdm kecap ikan
1-1/2 sdm shaoxing wine (angciu)
½ sdt garam
½ sdt lada
250 cc air
3 sdm tepung tapioka (campur dengan air)
1 sdm olive oil (atau minyak goreng)

Cara:
Rebus mie di air mendidih kurleb 4 menit. Angkat, tiriskan, sisihkan. Rebus kangkung hingga matang. Angkat, tiriskan, sisihkan. Tumis bawang putih hingga harum, masukkan ayam dan udang, masak hingga matang. Masukkan kecap manis, kecap ikan, shaoxing wine (angciu), garam dan lada, aduk rata. Tambahkan air, masak hingga air mendidih dan kuah sedikit terserap. Masukkan tepung tapioka yang sudah dicampur dengan air, aduk rata hingga kuah mendidih dan mengental. Angkat.
Penyelesaian: Tata mie dan kangkung di atas piring. Kemudian siram dengan kuah ayam. Tambahkan babi char siew di atasnya. Sajikan hangat.

CHOCOLATE FUDGE BROWNIES

Ahaaaaaaaa.................here we are together with a very sinful food but it tasted extremely delicious.......Chocolate Fudge Brownies. That's true gals, I am not a fan of brownies though I didn't dislike it also, but this time I can tell that this is the best brownies I ever had!! Brokus Amanda really can't compared with this homemade brownies.

I got the recipe from Elra's Baking (haaa....thank you mbak for sharing great recipes ;)). The only thing was different from her Fudgy Brownies is I over baked it, so mine is a bit dry (from the look) but it still moist.

My hubby loved it so much...(yea, who don't dear :)). You can taste the chocolate in every bite of the brownies, and also, it is really melted in your mouth when you bite it. Nevertheless, I really warn you that this is very fatty cake!! So, you have to walk 5 miles after you ate it ;) *this is the reason why so far I only dare ate 2 brownies*

So, are you ready to walk 5 miles today? If yes, then let's bake one of this.......*wink*

Chocolate Fudge Brownies

Ingredients:
7 ounces unsweetened chocolate, finely chopped (Belzy -- I used 8 ounces)
3 ounces bittersweet chocolate, finely chopped (Belzy -- I skipped it)
1 cup plus 2 tbs unsalted butter, in small pieces
4 large eggs, at room temperature (Belzy -- I used 6 small eggs)
2⅓ cups granulated sugar
1½ tsp vanilla extract (you can use dark rum as well)
1¼ cup all-purpose flour
3 tbs good quality unsweetened Dutch-process cocoa (Belzy -- I used normal Dutch cocoa powder)
¹⁄4 tsp salt

Additional unsalted butter for greasing the pan
A 9 x 13-inch aluminum baking pan

Parchment paper

Methods:
· Preheat oven to 350⁰F. Grease the pan with butter, line the bottom and up to two sides with parchment paper, letting the paper overhang the two long sides by an inch or so.
· In a small bowl, sift the flour, cocoa, and the salt together. Set aside.
· Fill a large skillet with about one inch of water. Set the skillet over low heat, and bring the water to a gentle simmer.
· Place the unsweetened chocolate and the butter in a heat proof bowl. Set the bowl over the skillet. Stir occasionally until the chocolate is completely melted and smooth. Remove the bowl from the skillet, let the chocolate mixture cool slightly.
· In large bowl, beat the eggs slightly just to mix the yolks and the whites. Whisk in the sugar until the mixture is pale, about 2 minutes by hand. Stir in the vanilla.
· Pour the slightly cooled chocolate into the eggs-sugar mixture, stir just enough to blend them together. Add flour mixture in three addition, using rubber spatula to gently fold in each addition before adding the next one.
· Scrape the batter into the prepared pan. Bake for 20 to 30 minutes, or until a skewer inserted in the center of the brownie comes out with a few moist crumb cling to it. The surface should be set and shiny with a slightly crack at the edge. Do not overcook!
· Transfer the pan onto wire rack, and let cool completely before cutting it into bars.

Note:

1. Wrap the bars in plastic, and store at room temperature for gooier brownies, or in the refrigerator for denser, fudgier brownies for up to five days.

2. If you are using alumunium pan, the estimate baking time is 20 to 30 minutes. If you are using the dark/nonstick pan, it will cook faster. Keep checking please!

PANDAN CAKE

This is the original version of my 'Seductive Strawberry Cake'. At last, I found pandan essence at asian market near my home. I am so hilarious when I saw this pandan essence cap koepo-koepo (really original from Indonesia ;)), without think twice I grabbed 2 bottles of pandan essence and 1 bottle of rose essence which those bottles are the last bottles they had.

By then, here it is my 'long waiting' Pandan Cake .........

Pandan Cake

Bahan Cake:

6 btr telur utuh

2 btr kuning telur

200 gr gula pasir

1 sdt cake emulsifier (optional)

200 gr tepung terigu

100 gr mentega leleh

1 sdm pandan essence

Bahan Vla:

1 bks vla instant (Belzy -- I used Jell-O Puddings)

1 ltr susu segar dingin

1 sdm pandan essence

Cara membuat:
Cake : kocok semua telur, gula pasir, dan cake emulsifier hingga kental. Masukkan tepung terigu, aduk rata, masukkan mentega leleh dan pandan essence, aduk balik hingga rata.
Tuang kedalam 2 buah loyang bulat garis tengah 22 cm. Panggang dalam oven hingga matang.
Vla: Satukan semua bahan dalam wadah, kocok dengan mixer kecepatan sedang hingga tercampur rata dan kental. Masukkan kedalam piping bag (plastic segitiga).
Penyelesaian: letakkan satu lembar cake diatas alas tart, beri vla, ratakan, tumpuk dengan satu lembar cake lagi. Rapikan. Jika ingin, dekor cake dengan butter cream atau whippcream.

BEEF MEATBALLS (BASO SAPI)

"Abang tukang baso datanglah ke mari, aku mau beli..." lagu anak2 yang penyanyinya adalah.....dang! aye lupa sapa yang nyanyi, cuma itu lagu nempel banget di memory gue karena lagunya sederhana dan sangat masuk ke kehidupan sehari2...siapa gitu loh yang kagak pernah manggil abang tukang baso :).

Ngomong-ngomong baso, gue dari dulu2 pengen banget nyoba bikin baso sapi yang garing kayak yang dijual ...... baso Afung.....baso PSP.....baso Ahuat.....Baso2 yang gue sebutin tadi tuh yah itu baso yang paling top deh, selaen garing juga berasa banget daging sapinya. Ada juga baso si babe di depan rumah gue dulu di Jakarta.....murah meriah enakkkk...hehhehehe.

Lagi2 NCC jadi buku panduan gue bikin baso kali ini. Kenapa gue jadi tertarik bikinnya soalnya pembuatannya kok ga seribet resep2 laen yahhhh....akhire ya nekat deh nyoba bikin :). Hasilnya, lumayan enak cuma kayaknya gue kebanyakan deh ngasih tepung tapiokanya (di resep sih tepung sagu, tapi kan di sini kagak ada sagu :)). Kalo sagu nya ga kebanyakan, baso nya pasti enak bener dehhhh......tampangnya juga mirip baso2 yang dijual, cuma aja baso gue kagak semulus yang dijual di luar sana....baso gue agak2 penyok sana sini bentuknya...huehehehehee...

And, my hubby who is my number 1 fans (soale kalo engga nge-fans, alamat kagak makan dia..huehehehehe). Tapi bener loh, hubby gue suka ama itu baso, kayaknya gue bikin 20 baso, gue cuma kebagian 5 biji :). It's ok sih, mendingan dia doyan yah daripada kagak :).

Laen kali gue mo coba bikin lagi, tapi nanti gue mo kurangin tepung sagunya, biar lebih mantep lagi ....... yo wesss......mending nge-bakso dulu yukkkkk.....pake cabe, cuka dan lada yang banyak.........slurppppppp yummmmmmm....

Beef Meatballs (Baso Sapi)

Bahan:

250 gr daging paha dalam tanpa lemak

100 gr es batu

1 sdm garam kasar

40 gr sagu

1 ltr. Air mendidih.

Cara membuatnya:

- Blender daging dan es batu hingga halus, beri garam blender lagi hingga garam tercampur dan hancur. Masukkan tepung sagu, aduk rata.

- Siapkan dalam panci, 1 ltr air mendidih.

- Ambil satu genggam adonan daging, buat bulatan, celupkan dalam air mendidih. Biarkan hingga mengapung dan berubah warna.

- Sajikan hangat dengan irisan daun bawang dan cabe botol.

CHICKEN WITH TAMARIND SAUCE

Yeaaaa.....this is the result when you don't know what you want to cook. This is my other experiment. For some reason, I was lacked of idea what I want to do with my chicken. I tried to browse some recipes but nothing catch my eyes. Hmmmm.....then, when I played restaurant city in FB (so this is the reason why sometimes I dissapeared and didn't update my blog), I was thinking ...... mmmm chicken and tamarind might be tasty, and I remember those thai foods that using tamarind as their "main" ingredient.

Then, I looked into my kitchen drawer to check all the ingredients needed to make my "experiment" dinner. Yup......I have all the ingredients.....First, marinate the chicken for a while, fried peanuts, then prepared other ingredients........wallaaaaaaa.....here it is chicken with tamarind sauce....The taste turns sooooooo good!! Little bit sour and sweetness plus the crunchy-ness from the chopped peanuts.........really yummy!! My hubby liked it so much and he was surprised when I told him that this is only my experiment....(haaa...you should thank my mom hun cos she taught me well how to cook).

One plate of chicken with tamarind sauce is no longer there, with warm rice we ate it til the last piece of chicken...do you wanna join us?

Chicken with Tamarind Sauce

Ingredients:
3 pieces chicken fillet, sliced
6 cloves of garlic, minced
1 tbsp soy sauce kikkoman
2 tbsp tamarind juice
2 tbsp palm sugar
50 cc water
½ tsp salt
½ tsp pepper
4 stalks spring onion, cut into matches size
Vegetable oil
3 tbsp minced peanut.

Marinade Sauce:
1 egg
3 tbsp tapioca starch
1 tbsp all purpose flour
1 tbsp soy sauce kikkoman

Methods:
Marinate chicken with marinade sauce for 20 minutes. Set aside.
Heat oil in a pan with medium heat, fry marinate chicken until golden brown. Set aside
Heat 2 tbsp oil (chicken fried oil), stir in garlic until fragrant. Add in tamarind sauce, palm sugar and water, stir it until palm sugar is stirred well. Stir in soy sauce, salt, pepper and fried chicken, stir well until the sauce absorbed by the chicken. Add in spring onion, stir well.
Place chicken on a flat plate, and sprinkle it with minced peanut. Served hot.