CLICK: SEPTEMBER 2009 (HEIRLOOM)

Talam Ubi is a traditional Indonesian snack which is easy to found at small stalls or wet market in Indonesia. Everytime I saw this simple small with two colors snack which is made from rice flour, sweet potato and coconut milk, it always reminds me to those old days when I was lived in Indonesia and when my mom still alive. Why? Because, this is my mom's fave, and myself (of course :)).

Since I was a little girl, when my mom fetched me from the school, she will take me to the wet market near my school, and she bought few kind of traditional Indonesian snack (we used to call it "kue/kuih"). Then, she will asked me,"Which one do you like sweetie?" and I always choosed talam ubi. Up to today, I never forget those days, and I know, I will never able to forget those sweet memories with my beloved mom :).

When I read this month theme for Click is Heirloom, I was thinking about this Indonesian traditional snack as my entry. So, this became my entry for Click hosted by Bee and Jai.

So, here it is the recipe that I got from NCC Indonesia

Ingredients:

For Bottom Layer:

300 gr sweet potato, steamed and mashed

250 gr raw sugar

300 cc light coconut milk

70 gr tapioca flour

35 gr rice flour

1/4 tsp salt

For Top Layer:

300 cc coconut milk

100 gr tapioca flour

20 gr rice flour

1/4 tsp salt

1 tsp vanilla powder

Directions:

1. For Bottom Layer: combine all ingredients, mixed well and filtered. Set aside.

2. For Top Layer: mix all ingredients. Set aside.

3. Heat the pan for 5 minutes, then pour the bottom layer batter up to 1/2 - 3/4 height of the pan.

4. Steam for 10 minutes. Take the pan out from the steamer, then pour the top layer batter. Steam it again for another 10 minutes.

5. Remove the talam ubi from the steamer and let it cool completely before cutting into square serving pieces.

LO MAI GAI (STEAMED STICKY GLUTINOUS RICE WITH CHICKEN)

Let's talk about the name history of this food first (errr....I am not an expert but I try to explain here :) ). Different people from different country named it with different name. For people who are speaking in Cantonese, they called it Lo Mai Gai. For people who are speaking in Mandarin, it called Nuo Mi Ji (trans: Nuo Mi = Glutinous Rice ; Ji = Chicken). And, for english speaking countries, they called it Steamed Sticky Glutinous Rice with Chicken (...it is a long name for a food, isn't it? :)). Then, what about Indonesian speaking people? What are they call this food? Frankly speaking, I don't know though I am an Indonesian who love eating Lo Mai Gai (what a shame huh!)

This is a classic dim sum dish which is normally seen wrapped in lotus leaf, but some restaurant sold in alumunium bowl (in Singapore, if you eat at all you can eat restaurant which sold dimsum dishes, it will come in alumunium bowl). To me, I like it wrapped in lotus leaf more than in alumunium bowl. Reason?? I don't know, might be since the very first time I ate Lo Mai Gai, it came in lotus leaf, so it likes phsycological thingy :). Plus, I think using lotus leaf giving a different taste and fragrant.

This is one of few of my hubby favorite dim sum dish (besides shu mai and chicken bao). Before, when I was a single, I never make lo mai gai by myself. When the urge for this dimsum dish was come, I just go to buffet restaurant or stalls to buy it (there are plenty of small stalls which are sold lo mai gai in Singapore). Now, it is really hard to find this kind of food here :(.

Ok.....I'll stop talking and starting to let you know the recipe which I got from Dim Sum Recipe Book by Sisca Soewitomo, with a little adjustment from me :)...

Lo Mai Gai

Ingredients:

For Glutinous Rice:

250 gram glutinous rice

1 tsp salt

1 tsp knorr chicken powder (Belzy -- I skipped it)

400 ml water (Belzy -- I used chicken broth)

2 tbsps vegetable oil

For Chicken Filling:

2 tbsps vegetable oil

1 tbsp sesame oil

5 cloves shallots, finely chopped

200 gram chicken fillet, diced

3 pieces shiitake mushroom, sliced

1 tsp salt

1/2 tsp pepper

1 tbsp sweet soy sauce (Belzy -- kecap manis ABC)

1 tbsp oyster sauce

1 tbsp mushroom flavor soy sauce (Belzy -- I used Lee Kum Kee's brand)
1 tbsp salty soy sauce (Belzy -- kecap asin ABC)

1 tbsp shaoxing wine (optional)

1 tbsp tapioca flour, mixed with water.

For Completion:

5 boiled salty egg yolk (optional)

8 sheets of lotus leaf, cleaned and washed (Belzy -- I cut into 4 pieces for every sheet of lotus leaf)

Instructions:

For Glutinous Rice:

1. Soak glutinous rice for 1 hour, rinsed and drained from water. Steam it for 15 minutes. Set aside.

2. Boil chicken until boiled well, the chicken no longer pink. Drained chicken from the broth. Set aside.

3. Boil the chicken broth, add salt, boil it until the rice is fluffy, then divide by 8. Set aside.

For Chicken Filling:

Heat up sesame oil and vegetable oil with medium heat, stir in shallot until fragrant. Stir in chicken, shiitake, salt, pepper, sweet and salty soy sauce, mushroom flavor soy sauce and oyster sauce, stir well. Add in tapioca flour, stir it until thick enough.

For Completion:

Spread 1 sheet of lotus leaf, scoope 1 tablespoonful glutinous rice (layer 1). Scoope in 2 tbsps filling on top and add in one salty egg yolk (layer 2). Cover it with another 1 tablespoonful glutinous rice, then wrapped it. Repeat it until no more glutinous rice and chicken filling.

Steam it for 15 - 20 minutes until steamed well. Serve it while its hot.

CHICKEN KATSU with TONKATSU SAUCE

Suddenly, I missed the old day when I ate chicken katsu at Hoka Hoka Bento when I was in Jakarta. To me, Hoka Hoka Bento has their own fragrant (their rice is really good) and taste which are made me drooling everytime I remember them.

So, for today's dinner I made chicken katsu with tonkatsu sauce (chicken katsu at Hokben didn't come with tonkatsu sauce), also I served it with cabbage salad with homemade thousand island :)......mmmmm soooo yummyyyyy.....

Today's dinner brought memories of Jakarta especially my mom....(lately, I really miss her :( ). Oh well, I'd better enjoy my katsu first........wanna join?

Chicken Katsu with Tonkatsu Sauce

Ingredients:

Chicken:

4 pieces chicken breast halves, flattened

1-1/2 cups whole wheat flour

1-1/2 cups panko bread crumbs (any bread crumbs are ok)

2 eggs, beaten

1 tsp salt

1 tsp pepper

3 cups vegetable oil, for deep frying

Sauce: (or you can buy ready stock tonkatsu sauce at Asian market)
3/4 cup Worcestershire sauce
1/2 cup tomato sauce (ketchup)
3 tbsps soy sauce

1 tbsp pineapple juice (optional)

1/2 tsp pepper

Cabbage Salad with thousand island:

1/2 cup cabbage, shredded

3 tbsps mayonnaise

1/2 tbsp chilli sauce

1/2 tsp granulated sugar

1/2 tsp lime juice

Directions:

For the sauce:

Stir together the Worchestershire sauce, tomato sauce, soy sauce, pineapple juice, and pepper. Set aside.

For the chicken:
Heat oil in a large skillet over medium-high heat.

Season flattened chicken with salt & pepper.

Prepare flour, egg and panko bread crumbs onto separate plates.

Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center.

Transfer to a paper towel-lined plate to absorb excess oil, then slice chicken into thin strips and top with a drizzle of sauce.

Serve remaining sauce on the side for dipping.

For the cabbage salad with thousand island:

Stir together mayonnaise, chilli sauce, lime juice and sugar.

Place 2 or 3 pinches of shredded cabbage and pour the thousand island on the top.

FUSION CHICKEN ENCHILADA

I got this recipe from my friend who lived in California via PHONE......yeahhhh that's true. We liked to called each other for asking recipe only ;). And, lately we often exchanged recipes :). Unfortunately, she doesn't have a blog :(.

Chicken Enchilada is so closed with CHEESE (so for cheese lover, you should try this!), cause the main ingredient is cheese (to me). And, I named it fusion chicken enchilada, because it is not the original enchilada which is sold at Mexican Restaurant, and it revised for asian taste :).

The combination between tortilla, chicken and cheese are really tasted heavenly!!

Fusion Chicken Enchilada

Ingredients:

1 package (10 pieces) of Tortilla

4 pieces of chicken fillet, diced

2 pieces of onion, diced

1 package of shredded cheddar cheese

1 can soup of mushroom (I used Campbell's)

1-1/2 cups sour cream

2 tbsps chilli sauce (I used Sriracha Rooster chilli sauce)

1/2 glass of water

2 tbsp butter

1/2 tsp salt

1/2 tsp pepper

Directions:

1. Filling: Stir fry onion, chicken, pepper and salt with butter in a pan with medium heat until fragrant and cooked well.

2. Scoope 2 tbsps filling on a tortilla, and pour cheddar cheese on top of the filling, then fold it just like fold a lumpia, and repeat it with the rest of the filling. Place all tortillas in a pyrex (or any other baking pan). Set aside.

3. In a bowl, mix soup of mushroom, sour cream, chilli sauce and water, mixed well. Pour it onto tortillas until all tortillas are coated with the creamy mixture.

4. Bake tortillas in a preheated oven (350F/180C), for 25 minutes. Take the pan out, and pour cheddar cheese on it, then bake it again for another 5 minutes. Ready to serve.

MIE GORENG VEGETARIAN (VEGETARIAN FRIED NOODLE)

Hari ini berhubung lagi Labor's Day, jadi urusan dapur agak2 kena dampak...hehehehe. Gue masak super simple, gue cuma bikin mie goreng. Kenapa jadi vegetarian, karena emang isinya sayuran smua ga ada dagingnya (emang lagi mo ngabisin stok sayur juga sehhh).

Ternyata, enak juga mie goreng vegetarian.....bole juga dijadiin menu andalan di kala malas memasak....hehehehehehe :).

Mie Goreng Vegetarian (Vegetarian Fried Noodle)

Bahan:

1 pak mie kering, rebus 2/3 matang

1 ikat caisim (di US namanya yuchoy), potong2 seukuran korek api

2 buat wortel, potong korek api

5 buah jamur shiitake, iris tipis

2 tangkai daun ketumbar (wansui), ambil daun nya saja

1/2 sdt garam

1/2 sdt lada

3 sdm kecap manis (boleh lebih sesuai selera)

1 sdm kecap asin

Bumbu Halus:

2 siung bawang putih

3 siung bawang merah

Cara Membuat:

Tumis bumbu halus hingga harum. Masukkan wortel, masak hingga wortel setengah empuk. Tambahkan caisim dan shiitake, aduk hingga caisim berubah warna. Masukkan mie yang sudah di rebus, kecap manis, kecap asin, garam dan lada, aduk rata hingga mie berwarna coklat dan matang. Terakhir, tambahkan daun ketumbar, aduk rata. Angkat dari api. Sajikan hangat dengan cabai botol.

TURKEY, CHEDDAR AND CARROT BUNS

Got the recipe from Jenny. I am interested already when I saw this recipe in Jenny's blog, but some projects kept me til today to bake this buns.

Believe it or not, this is my first buns I baked, and I am so ecstatic when the buns turned so good, though it made my arm sore cos I need to knead it til elastic (heez....I don't have bread maker's machine so I did it manually).

The only different from the original recipe, I made it with turkey sliced instead of bacon, and I think, I over baked it so it made the turkey a bit burnt :( (or it supposed use bacon??)

Anyways, my hubby and I liked it so much. For us, this bun is different than the other snacks I used to make.

So, here we are ....... Turkey, Cheddar and Carrot Buns ;)

Turkey, Cheddar and Carrot Buns

Ingredients:
for the dough:

130-140 gr bread flour

1 tsp yeast

1 small (60 gr) carrot, peeled, finely shredded

1 egg yolk

60 ml water

20 gr butter, softened

1/8 tsp salt

for the filling:

4-5 slices turkey

8 slices processed (American) cheddar cheese

Directions:
1. In a large bowl, mix flour and yeast.

2. Add shredded carrot, egg yolk, and water. Mix to combine and knead until almost elastic.

3. Add butter and salt. Knead until elastic. Put in a lightly greased bowl, cover with plastic wrap, and let rise for 1 hour. Meanwhile prepare the turkey: cut into slices and place on a muffin pan. Bake in preheated 200C (400F) oven until starts to brown.
4. Punch dough down. Set aside for 10 minutes. Roll into 25 x 40 cm rectangle. Lay slices of processed cheddar on top of the rolled dough in a single layer.

5. Roll dough up. Cut into 9 thick slices and place in the middle of bacon 'wrap's. Cover with plastic wrap and rest for 30 minutes.

6. Bake in preheated 180C (350F) oven for 35 minutes.

Note: please check here to see how you place the turkey on the muffin pan.

NASI KEBULI

Kali ini kita sedikit ke nuansa mediterranian....yappp gue baru aja masak nasi kebuli, kayaknya nasi kebuli ini aslinya dari Turkey gitu deh (bener ga yaaa??). Sebenernya, ini yang kedua kali gue bikin nasi kebuli. Pertama kali masak nasi ini, gue pake brown rice, yang hasilnya kurang gitu enak karena brown rice itu kan agak lebih keras dibanding beras biasa. Jadi, kali ini gue bikin yang versi beras putih nya, dan hasil nya enak juga. Karena nasi ini menggunakan banyak herbs (of cos asian herbs), jadi waktu makan nasi ini, wangi yang keluar dari nasinya bener2 bikin gue serasa lagi makan di Turkey :).

Juga, cara masaknya ga susah2 amat, dan termasuk cepet loh preparing time nya (thank you buat IndonesianFood yang uda mosting-in resep ini). Gue makan nasi ini sama kerupuk bawang plus sambal ulek.....aduhhhhh enakkkk benerrrr, nasinya masih ngepul2 pula.......yummmm.... Ayoooo siapa yang mau ikutan nyoba nasi kebuli......

Nasi Kebuli

Bahan:
1 liter beras
½ kg daging ayam, potong bentuk dadu
1¾ liter kaldu ayam
½ sdt pala halus
3 butir kapulaga
3 butir cengkeh
2 batang serai, dimemarkan
Bawang merah goreng, untuk ditaburkan
3 sdm minyak samin atau mentega
Minyak goreng

Bumbu yang dihaluskan:
10 butir bawang merah
5 siung bawang putih
2 sdm makan ketumbar
1 sdt jintan
1 sdt merica bulat
1 cm jahe
1 sdm garam
Minyak goreng

Cara Membuat:
Tumis bumbu yang dihaluskan dengan minyak goreng yang sudah dipanaskan dalam wajan sampai harum.
Masukkan daging ayam sampai matang.
Kemudian tuang ke dalam kaldu ayam, didihkan.
Masukkan beras ke dalam kaldu dan masak sampai kaldu habis.
Kukus sampai matang, angkat
Hidangkan dengan bawang goreng.