Potted Shrimp

This is another recipe from my mother in law. It is easy and quick to prepare. A very rich starter and usually served with melba toast, squeeze  lemon on top of the shrimp to enhance the taste. I served on a bed of mix salad leaves and rosette of smoke salmon to give a colour.

Here is the ingredients

200 gr  shrimp

50 + 50  gr   butter

1/2 tsp mace powder

3    spring onion, slice finely

1 small clove garlic, chopped

Salt and pepper to taste

Preparation

• Melt 50 gr of butter in a sauce pan
• Add in the chopped garlic and spring onion, stir for 1 minute. 
• Now put the shrimp in and cook for another minute. Turn off the heat.
• Place in 4 - 5 ramekin dish.
• Melt the other 50 gr of butter and spoon it into the ramekin dish.
• Cover and chilled in the fridge.
• Ready to serve

Lemon Tart / Kue Tart Lemon

Week two in the UK and I still can’t resist the temptation of cooking and experimenting with recipes. Something is constantly being prepared in the kitchen and I’m learning new recipes from my mother in-law, who has kindly shared the following lemon tart recipe and possibly the easiest and most delicious dessert you will ever make! (And I’m not just saying that because she’s my mother in-law, it genuinely is moreish.)  This bittersweet lemon flan is a perfect finish to any meal, cleans the palette and satisfies the sweet tooth!

Ingredients / Bahan - bahan

210 gr  Plain hob nob ( Digestive biscuits or Oreo, remove the cream)
210 gr  Digestive biscuit atau Oreo (buang cream nya) atau oat biscuit

3  Lemon, the juice and zest
3  Lemon, ambil kulit bagian kuningnya saja (jangan sampai kena putih, rasanya pahit) 
    dengan cara memarut atau menggunakan zester

1  Tin of condense milk
1  Kaleng susu kental manis 

200  ml Double cream (or whipping cream)
200  ml  double cream atau gunakan whipping cream

75 gr  Butter, melted
75 gr  Mentega, lelehkan

Add sugar to taste
Tambah gula secukupnya

Cara Membuat  / Preparation

Place the biscuits in a plastic bag and crush finely with rolling pin

Masukkan biskuit ke dalam plastik kemudian hancurkan dengan menggunakan gilingan atau apa saja

In a bowl mix well the melted butter and the crushed biscuit 

Aduk rata mentega cair dan biskuit yang telah dihancurkan

Grease the base of the 20 cm spring baking tin with butter.

Gunakan loyang bulat (kalau ada yang bisa dibuka bawahnya) dengan diameter 20 cm, olesi dengan mentega

Place the crushed biscuit in the tin and pressed lightly until the surface even 

Letakkan campuran biskuit kedalam loyang dan tekan-tekan sampai agak padat dan permukaannya rata.

Mixed cream, condensed milk and zest of lemon, slowly beat in lemon juice

Campur cream, susu kental manis, kulit lemon dan masukkan air jeruk sedikit-demi sedikit sambil terus diaduk.

The mixture will thicken

Adonan akan mengental

Pour into flan case and chilled.

Tuangkan adonan ke dalam loyang, masukkan ke dalam kulkas biarkan sampai dingin

Decorate and serve

Hiasi dan sajikan.

Kweni Juice

These are typical fruits we always use as juice or punch

Kweni  (Type of mango)

Kweni Juice, most ordered juice in any eatery places

Here is my version :

2           Kweni, peel and take the flesh ( about 1 cup)

2   cup  Ice cold Water

3   tsp   sugar ( use honey for substitute or don't put at all )

3   tsp   lime or lemon juice

Put all ingredients in a blender till all smooth, pour in a glass ........  it is ready 

(serve 2)

Easy and Healthy Pudding

We had a farewell lunch in our friends house a couple days ago. The main course was delicious, but what made it even better was the pudding. It was simple, colourful, refreshing and healthy at the same time. It is great for breakfast too. What's in it ? Natural yogurt, sprinkle with muesli and the topping are chopped mango (in season), strawberry, Kiwi fruit and blueberry.

I decided to make it for my own family. Since I don't have muesli, I make caramel almond flakes instead for the crunch and the sweetness. Here is step by step how to make it.

Dessert ini mudah dibuat tetapi rasanya segar dan menyehatkan. Ini resep teman, bahannya natural yogurt, muesli dan buahnya adalah strawberry, mangga, buah kiwi dan blueberry, tapi buah bisa kita pilih apa saja yang sedang. 


Saya membuat dirumah dan muesli diganti dengan caramel almond agar ada rasa manis. Berikut ini cara membuat caramel almond

• Roast 3 tbsp of almond flakes and 1 tbsp roll oats until golden brown, set aside
• Sangrai 3 sdm almond dan 1 sdm havermouth sampai kuning keemasan. Sisihkan

• Put 3 tbsp sugar, 10 gr butter and 2 tbsp water on a pan, 
• Masak 3 sdm gula, 10 gr butter dan 2 sdm air dengan api kecil

• Stir constantly  until golden brown
• Aduk terus sampai kecoklatan

• Add on the roasted almond mixture
• Setelah menjadi karamel masukkan campuran almond

• Mix well, turn the heat off
• Aduk rata, matikan api

• Using a fork, spread the mixture thin and evenly
• Ratakan dengan garpu sampai tipis dan rata

• Leave to cool and remove and place onto a chopping board
• Biarkan sampai dingin, kemudian pindahkan ke atas telenan

• Place the chopped almond caramel on the yogurt.
• Letakkan potongan karamel almond di atas yogurt
• Put any fruit in season for topping.........
• Pilih buah apa saja yang sedang musim dan berwarna menarik untuk toppingnya. Selamat mencoba.....

Daun Ubi dan Jantung Pisang ( Banana Heart and Cassava Leaves)

Masakan ini sangat populer di restoran Batak Karo di Medan, saya mencoba dengan versi saya.....

Di restoran On-Do, sayur mirip seperti ini diberi nama Sayur On-Do

This dish is very popular in most Batak Karo restaurant in Medan. The cassava leaves and the banana hearts is from my back garden. Lucky to have them so fresh. Here is my version of this dish.

Bahan (A)

Ingredients (A)

8   bawang merah

     shallots

2   siung bawang putih

     clove garlic

6   cabe merah, boleh ditambah jika suka pedas

     red chili, you can use as much or as little chili as you prefer

10 cabe rawit

     eye bird chili

    

2  batang sereh, ambil bagian dalam

    lemon grass, use the inner part

1  bunga kincung

    Torch ginger bud

Bahan (B)

Ingredients (B)

100 gr daun ubi, rebus sebentar dan dirajang (1/2 cm)

           cassava leaves, blanch and slice 1/2 cm long

300 gr bunga jantung, direbus dan dirajang (1 cm)

           Banana heart, boiled and slice 1 cm long

250 gr daging paha, buang tulang dan dicincang

           chicken thigh, remove the bone and minced

3 sdm kelapa parut

           grated coconut

2 cm jahe, memarkan

         ginger, bruised

2 cm lengkuas memarkan

         galangal bruised

250 ml air

            water

Minyak untuk menumis

Enough oil for sauteing

Garam secukupnya

Salt to taste

                                  
                                      

Cara memasak

Method

• Rajang semua bumbu (A), kemudian tumis sampai harum dan masak
• Slice all the ingredients (A), then saute till fragrant
• Masukkan daging ayam aduk sebentar lalu tambahkan kelapa parut. Aduk sampai ayam setengah matang.
• Put in the minced chicken, stir and add on the grated coconut. Mix well until the chicken half cooked
• Masukkan air, daun ubi dan jantung pisang. 
• Now you can add the water, cassava leaves and banana heart
• Masak terus sampai bumbu meresap dan air mengering.
• Bring to boil than leave to simmer until the cassava leaves tender and the water reduced
• Siap dihidangkan bersama dengan lauk yang lain.
• Ready to be served with other dish....

Glaced Cassava ( Ubi Rebus Gula)

Cassava is used in many ways in Indonesia. We use the roots and the leaves. Prepare it as sweets or savoury. The use of the roots is limitless. We can cook it fresh, dried, processed or even the flour...tapioca. It is good to serve as a dessert or even have it for tea time. This cassava sweet is only one of many I will write in this blog.

Ingredients

750    gr   cassava roots

350    gr   sugar

2              pandan leaves or use vanilla instead

For the sauce

200   ml    thick coconut milk

300   ml    water

1       tbsp maize flour

salt to taste

Method

• Peel the cassava root's skin and wash well
• Cut 5 cm long and halved

• In the pan put sugar, pandan leaves and sugar. Bring to boil and all sugar is dissolved.

• Pour the syrup into the the cassava. There are two ways of making it. You can cook it long and slow for a 2 hours, to get the soft and fluffy texture or my way, just put it in pressure cooker that should be ready in 45 minutes.
• To make the sauce :  Dissolve maize flour in water then mix well with coconut milk and water. Simmer and constantly stir until bubbling, add the salt.

• Serve the cassava and pour generous sauce over it......
• Try you'll love it....

Pulos - Pulos (Cassava Leaves and Pepaya Flower)

Masakan ini populer di Restoran On - Do. Banyak  peminatnya karena rasanya khas Batak,  pedas, asam dan aromatik karena bunga kincungnya.

Kemarin saya mencoba untuk memasaknya, tetapi tidak sepedas yang direstoran. Jika ingin merasakannya, silahkan mencoba resep ini.

Ingredients (A)

8            bawang merah

             Shallots

2    siung bawang putih

             Garlic

6            cabe merah (silahkan ditambah jika suka pedas)

             Red chili ( you can add more chili if you like it hot)

8            cabe rawit 

             Eyebird chili

2    sdm  udang kecepe (rebon), goreng sebentar

             dried baby shrimp

Ingredients  (B)

100  gr  bunga pepaya

            Pepaya male flower

100  gr  daun ubi

           Cassava leaves ( Kale will be a good substitute)

100  gr  rimbang (cepokak)

           pea aubergine

1          tomat, kupas, potong dadu

           tomato, peeled and diced

3          daun jeruk purut

           Kaffir lime leaves

2     cm jahe, memarkan

           Ginger, bruised

2     cm lengkuas, memarkan

           galangal, bruised

1     btg sereh, memarkan

           lemon grass, bruised

200  ml  air

            water

Minyak untuk menumis

Enough oil for sauteing

garam secukupnya 

Salt to taste

Cara memasak

Method

• Giling atau blender bahan A, tidak terlalu halus
• Grind or put in a blender all the ingredients (A) into a paste
• Rebus daun ubi sampai lembut, jangan ditutup agar tetap berwarna hijau. Tiriskan
• Boil the cassava leaves till tender, do not cover the keep the leaves green. Drain
• Rebus bunga pepaya, tambahkan asam potong untuk menghilangkan rasa pahit. Tiriskan
• Boil the pepaya flower, add "asam potong" to reduce the bitter taste.
• Tumis bumbu yang dihaluskan sampai harum, masukkan tomat, jahe, lengkuas, rimbang, daun jeruk purut dan sereh, masak kembali sampai benar-benar matang.
• Sautee the paste till fragrant, in go the tomato, ginger, galangal, pea aubergine, kaffir lime leaves and lemon grass, carry on stir frying until well done
• Masukkan air aduk-aduk, biarkan sampai mendidih
• Add on the water, mix well and bring to boil
• Masukkan daun ubi, bunga pepaya. Biarkan selama 5 menit atau sampai bumbu meresap.
• Put in the main ingredients, cassava leaves and pepaya flowers. Leave it for another 5 minutes.
• Siap dihidangkan.
• Ready to serve

Corn Fritters (Bakwan Jagung)

I would say this is more of a national dish or may be snack or side dish... since in every part of the country make it and each person has their own way and style. Well this recipe is my style...more spice rich taste.....

Ingredients (A)

2 corn on the cobs, sliced

1 cm galangal

6 shallots

3 cloves garlic

2 red chilies (less or more according to your taste)

1 tsp corriander seeds

50 ml water

1 tsp sugar

Salt to taste

Ingredients (B)

2 tbsp self raising flower

Celery leaves and small stalk, sliced

Spring onion, sliced

Oil for frying

Method

• Put ingredient A in the blender, you can grind it coarse, medium or smooth according to your liking ( I prefer it coarse)
• Pour into a bowl and fold in the ingredients (B)
• Heat the oil in a wok or deep fat fryer, if you are concious of your healt you can just shallow fry, but the taste and texture won't be the same
• Put about 1 tbsp of mixture to form a ball, you can fry in batches until golden.
• Good to serve hot.

Manisan Kolang-Kaling (Candied Palm Fruit)

Kolang-kaling (sugar palm fruit) is one of the favourite appetiser and easily found during Ramadhan. It can be said, the presence of Ramadhan will be marked by the presence of kolang-kaling sellers.

The fruit of Palm (Arenga pinnata) is not only fresh because it contains much of water, it also contains of protein, carb, and fibres that provide many benefits for the body.

Water content and fro reaching 93.8 per 100 grams. The fruit called glibbertjes also contains of 0.69 grams of protein, 4 grams of carb, and 0.95 grams of fibres.

That's why if someone eats kolang-kaling, he will quickly feel full, and it even decrease the appetite. Thus, kolang-kaling is suitable for people who are on a diet. Water content and fibre in kolang-kaling can also refresh the body, and facilitate the body's metabolism.

 Kolang-kaling is actually only an albumin protein needed by the palm tree seeds as a food supply. The fruit is extracted from sugar palm fruit seed flat oval-shaped, sticky and itchy.

To convert it into kolang-kaling, the palm fruit must first be burned to charred or boiled for several hours. After that, followed by marinated with lime water, for several days until the seeds can be processed.

Kolang-kaling, if it eaten without much use of sugar can expedite the work gastrointestinal tract, thus indirectly also will facilitate defecation.

This small fruit can be served in variety of types of preparations, such as stuffing compote, candied, or a mixture of cold drinks. 

Looks like it's would be incomplete to breaking the fast without kolang-kaling.

Ingredients

1    kg   Kolang kaling (sugar palm fruit)

600 gr   Sugar

75   ml  Water

2          Daun pandan ( screw pine, vanilla paste is a good substitute)

Method 

• Wash well the kolang-kaling and drained

• Put in a boiling water. As soon as the water start to boil again, turn the heat off

• Put the fruit on a strainer, leave it to cool and really dry (at least for 1 hour)

• Put sugar in a pan add the water and pandan. Turn the heat off when sugar is completely dissolved.
• Leave it to cool 
• Place the kolang-kaling in a container add the sugar in.
• Two days later, reboil the syrup (no fruits) until reduced. Leave it to cool and pour it back in the container
• Repeat the process until the syrup thickened and the fruits are glazed.

Gemblong / Jadah / Tetel (Sticky Rice Cake)

 This cake is another example of Javanese cuisine influence in Medan. In the town where I was born, Malang, it is called "tetel" here in Medan we call it "gemblong". In villages where the most populations are Javanese, this cake is still popular. They always serve this in weddings or any party as one of the snack.

The secret is to use the best quality glutenous rice ie. no rice is blended. Glutenous rice cook faster than ordinary rice.

My grandmother was very good in making this. It is usually served with "tape pulut hitam" (fermented black rice) specially on Hari Raya...

Here is my recipe which I tweaked it a bit from the usual recipe.

Ingredients
Bahan

500     gr    Sticky rice (glutenous rice), wash and drain
                  Beras pulut (ketan)
1/2             Medium size coconut, grated (If it is not available use fine desiccated coconut instead)
                  Kelapa ukuran sedang, diparut, gunakan bagian putihnya saja
100    ml    Thick coconut (this will give a richer taste)
                  Santan kental ( ini akan memberi rasa lebih gurih)
Salt to taste
Garam secukupnya

Method
Cara membuat

• Steam the sticky rice for 15 minutes or until the rice turns  transparant
• Kukus beras ketan selama 15 menit, atau sampai berwarna bening
• Remove from the heat and place it in a bowl.
• Angkat dan letakkan ke baskom atau tampah
• Add the grated coconut, salt and coconut milk
• Masukkan kelapa parut, garam dan santan kental

• Mix well and taste the salt
• Aduk rata dan rasakan garamnya

• Put it back on a steamer add pandan leave to give an extra flavour.
• Kukus kembali dan tambahkan daun pandan agar lebih harum
• Steam for 20 - 30 minutes
• Kukus selama 20-30 menit

• While it is hot, put it in a wooden pestle, cover the the mortar with plastic bag to avoid sticking to the rice
• Selagi panas masukkan ke dalam lumpang, tupupi alu dengan plastik agar tidak melekat ke beras dan mudah menumbuknya
• Pound the rice until smooth (no more rice ) and form a ball
• Tumbuk sampai halus atau tidak terlihat lagi bentuk beras dan bentuk seperti bola

• Put the rice ball into a platter and line with banana leaf or non stick liner
• Letakkan diatas tampah atau talam yang di alasi dengan daun pisang.

• Flatten the ball by pressing it and make the surface smooth 2 - 4 cm thick.
• Tekan-tekan bola sehingga permukaan rata, ketebalan 2 - 4 cm, sesuai selera
• Leave to cool or to set, before cutting it to the shape you prefer 
• Biarkan dingin sebelum dipotong dengan bentuk yang anda inginkan
• Cover with banana leaf or a cloth, to stop the surface getting dry
• Tutupi dengan daun pisang atau kain agar permukaan tidak kering

• Some people serve shallow fried gemblong, that is delicious too
• Setelah dipotong, dapat juga digoreng, rasanya lebih gurih

Sate Padang (Padang Style Sate)

Ingredients (A)

15           red chilies

15           eyebird chilies

100  gr    shallots

8      clv   garlic

1      tbsp corriander seeds, roasted

1      tsp   cumin, roasted

7      cm   turmeric, roasted

1      tbsp white pepper corn

2              Asam kandis ( tamarind paste is a good substitute, 2 tbsp)

Ingredients B

3     stalk  lemon grass, bruised

4     cm    ginger, bruised

4     cm    galangal, bruised

1              turmeric leaf

5              kaffir lime leaves

2     L       water

100 gr      rice flour for thickening

Ingredients C, for the stock and satay

350    gr  cow's liver, calf liver is even better

1/2          cow's tongue

500    gr  lean beef

• Haluskan bumbu A
• Campurkan bumbu yang dihaluskan dengan hati sapi,daging sapi dan lidah sapi. Diamkan selama 30 menit.
• Didihkan air dalam panci,masukkan campuran diatas bersama bahan B.
• Hati sapi diangkat setelah 15 menit, potong dadu. Lanjutkan merebus daging sapi dan lidah sapi dengan api kecil sampai lembut.
• Setelah lembut angkat daging sapi dan lidah sapi (bersihkan kulit lidah sapi), potong dadu.
• Larutkan tepung beras dengan air, masukkan ke kaldu rebusan hingga mengental.

• Siapkan tusukan sate dan tusuk 4-5 potong daging pada tusukan sate.
• Lumuri sedikit minyak bawang goreng di daging.
• Siapkan bara untuk memanggang sate dan untuk menambah harum taburkan sedikit bawang goreng di atas bara sebelum memanggang.
• Kemudian panggang sate diatas bara sebentar.

• Siapkan piring saji, beri ketupat dan sate,tuangkan saus dan taburi dengan bawang goreng diatasnya.