Saturday, September 5, 2015

Bubur Manado / Tinutuan

Tinggal jauh dari Indonesia memang membuat kita sering kangen makan makanan khas dari daerah kita. Bahan-bahan yang sulit di dapat juga merupakan kendala utama untuk menikmati makanan yang kita kangeni. Tapi untuk mengobati kangen, mau tidak mau harus lebih pintar mengakali resep.

Salah satu contohnya adalah resep bubur manado, atau yang lebih kenal orang manado dengan nama 'Tinutuan'. Isi dari tinutuan pun sangat beragam, mulai dari beras, jagung, bayam, kangkung, daun gedi, singkong, labu kuning, dan daun kemangi. 

Friday, August 7, 2015

Manado/Minahasan Food : Ayam Rica-Rica (half instant)

Ayam rica-rica is a very famous Manadonese dish among non-Manado/Minahasa people. The word "rica" means chili, so it is very obvious that ayam rica-rica is supposed to be spicy. But if you are not a big fan of hot food, don't worry because the amount of chili can be adjusted according to your preference.

Tuesday, August 4, 2015

Manado/Minahasa Food : Rica Rodo

Some minahasan or manadonese food such as ayam rica-rica or bubur manado (tinutuan) are very well known. But only few know about rica rodo. From its first word 'rica', it is supposed to be spicy. Yes, it is. But it is far from ayam rica-rica, because rica rodo is a vegetable dish.

Saturday, June 6, 2015

Eggplant Pizza

Unlike in Indonesia or Singapore, eggplants are not always available everyday or every season in Germany supermarket. This week they were available in supermarket, so I bought one piece of it. At that time I still could not figure out what to cook with this eggplant.

Friday, June 5, 2015

Prawn Pesto Pasta

Do you feel like eating italian pasta, but tomato-based pasta sounds too mainstream?
This week I bought some items out of our normal shopping list, like fresh basil leaves, olives pickle, pesto and eggplant. So I decided to cook my own version of prawn pesto pasta.

Wednesday, May 27, 2015

Apple Cinnamon Cake with Almond and Raisins

If you're looking for a failproof cake recipe, I think apple cinnamon cake is one of them. I can consider myself successfully made the cake in first try. It is yummy, moist, and easy to make. Apple cinnamon cake is perfect for breakfast or tea time, or maybe for hungry time in odd hour.

Tuesday, May 26, 2015

Dark Choco Puding with Fla

“Anything is good if it's made of chocolate.” ― Jo Brand

I love puding in any form or flavour. It's yummy and kills some guilty feeling in me that I've eaten some fibres after a meal.

Indonesian version of puding are mostly made of agar powder instead of gelatin powder or sheet. It is very difficult to find agar powder in Munich. I bought one 2 sachets of agar powder at an indonesian store here. The transparent (written as white) color one costs around Euro 1,-. I was crying inside knowing that in Indonesia it costs much less than that. But the price was worthed, my husband love it and I love it too.

Wednesday, March 18, 2015

Hainanese Chicken Rice

Chicken Rice is one of the wellknown dish in Singapore. It is sold in almost all of the food courts in Singapore. I remember, with only S$ 2.50 I can buy a plate of chicken rice set in my school canteen. But this dish may cost more in other proper chicken rice Restaurant.

I admit that I didn't eat chicken rice often in Singapore. This is not my favourite dish, mostly because it can be found everywhere. But few days ago, I saw a blog of a friend posting about chicken rice and since then I am challenged to make one here.

This is not a authentic way to make a real chicken rice, but at least this can remind of my time in Singapore. I try to combine recipes from internet with the limited ingredients and tools in my kitchen. Dedicated for friends who have leave Singapore for a some time or for good and want to make their own home made chicken rice.

I don't know how the best chicken rice supposed to taste, but here I present you my first ever try of making chicken rice (white) complete with its garlic sauce, soup and eggs.

Hainanese Chicken Rice

Chicken :
4 pcs chicken legs
2 stalks spring onion
6 slices ginger
4 bulbs garlic lightly cracked
2 bulbs onion diced
1 tbsp coriander powder
1000 ml water
2 tbsp salt

2 tbsp vegetable oil
500 grams rice
1 big shallot / 3 small size shallots thinly sliced
2 tbsp grated ginger
4 bulbs grated garlic
1 tbsp light soy sauce
1 tbsp salt

Garlic Sauce:
1 tbsp grated ginger
3 bulbs garlic
2 padi chili (optional)
1 big red long paprika / 4 red chili
2 tbsp lime / lemon juice
salt to taste
sugar to taste
3 tbsp chicken stock

100 ml Water
6 hard boiled eggs
4 tbsp dark soy sauce
small container

2 tbsp sesame oil

Step 1 (Chicken):

  1. Put spring onion, ginger, garlic, onion, coriander powder, and water in a big pot and brig to rolling boil.
  2. Put chicken legs in the boiling water. Make sure the water is enough to cover all of the chicken parts. Cover the pot and boil for 5 minutes.
  3. Turn off the heat, and do not lift the cover. Let the chicken to be cooked for 30 minutes with the remaining heat and steam. (In my case I'm using pressure cooker because it has a tight lid. Rice cooker pot might be used in this process)
  4. Once the chicken throughly cooked, take out all of the chicken legs from the pot and rinse them with running water or iced water bath.
  5. Deboned the chicken legs and set the meat aside. Brush the sesame oil on the chicken and set the meat aside.
  6. Keep the remaining chicken bones for making chicken stock.
Step 2 (Chicken Stock):
  1. Add chicken bones to the earlier pot and boil it for around 20 minutes.
  2. Drain off the stock and set aside.
Step 3 (rice):
  1. Wash rice, and strain it. Set aside.
  2. Add vegetable oil on the heated pan.
  3. Add shallot, garlic, and ginger. Saute until fragrant.
  4. Add the earlier strained rice and salt, and stir until fragrant.
  5. Move all the rice mixtures into rice cooker. Add half of the chicken stock to it and adjust the liquid volume with water if the water level is not enough. (Follow a normal rice cooking water level)
  6. Cook it until the fragrance of the rice fill your room/house. I love this part.. hehe
Step 4 (sauce);
  1. Mashed chili, garlic, and ginger with mortar and pestle, or simply blend it with food processor until they reach a paste consistency.
  2. Add in chicken stock, lime juice, sugar, and salt.
Step 5 (eggs):
  1. Peeled hard boiled eggs and dip it in a mixture of water and soya souce.
  2. Put in a small water tight container. Leave them for a while. Turn the container upside down each 5 minutes just to get the color of egg evenly brown.
Step 6 (soup):

  1. Reheat the left stock
  2. Add salt, white pepper and sliced spring onion.
Combine every element except soup in one plate and add sliced cucumber as garnish. Serve it with hot chicken stock soup.

Portion: 6 person

Self note:

  1. My first rice need more salt
  2. The amount of garlic chili sauce is too much for 6 person portion. It is still not perfect for me, but I'm not sure how to improve it. Maybe the garlic or ginger was too strong, or I just need to try another recipe for garlich chili sauce.
  3. Next try: etter chicken deboning skill for better presentation.
  4. More improvements needed for the eggs. Maybe new recipe. This time I just use the easiest one.

Friday, March 13, 2015

Simple Chicken Satay ~ Sate Ayam

Satee~ Satee~
It's an easy dish to prepare and surely a favorite dish to serve when you miss home (Indonesia). This time I used instant sate sauce that I bought in Indonesia.

Sate Ayam

500 g chicken breast cubed
1 tsp salt
1 tsp white pepper
1 tsp coriander powder
1 tsp garlic powder
3 tbsp tamarin (disolved in water)
4 tbsp Indonesian sweet soy sauce

Margarine (keep it later for grilling)
Bamboo skewers (soak in water for one hour to avoid burning)

Instant peanut sate souce (prepare according to instructions in packaging)

You'll need:
Grilling pan/plate

Grilling Satay

1. Marinate chicken breast in all ingredients (except margarine) for 4 hours in fridge.
2. Thread the chicken cubes onto bamboo skewers and grill for 2-3 minutes each side.
3. Serve with rice, peanut sauce, sweet soy sauce, slices of shallots and cucumber.


Wednesday, March 11, 2015

Resep Martabak (Kulit+Isi+Acar+Saos)

Rindu makan martabak telur bersama keluarga tapi gak ada yang jualan karena sekarang kamu sedang tinggal jauh dari indonesia? Tidak punya skill melebarkan kulit martabak seperti yang sering kita lihat dilakukan oleh abang-abang penjual martabak dengan gerobak?

Martabak Telur

Monday, March 9, 2015

Simple baked rice

Whoever loves cheesy and creamy food will love this recipe.

1 tbsp butter
1/2 bulb onion sliced
3 clove garlic
200 ml heavy cream
250 gr Brocolli (boiled)
1 cup Mushroom 
Salt and pepper
4 portion of cooked rice

You'll need:
Baking Tray/any ovenproof bowl

Baked Rice


  1. Preheat Oven 200 deg Celcius
  2. Heat butter in pan, sautee sliced onion and garlic.
  3. Stir sousages or other type of meat. Stir until the meat cooked.
  4. Add mushrooms and stir for a few seconds.
  5. Add salt and pepper to taste. Make sure it is slightly over salty. Remember that we need to combine it with some rice later.
  6. Add cliced boiled brocolli, turn of the heat.
  7. Prepare cooked rice in a baking tray.
  8. Strain meat, mushrooms and vegetables and arrange them on top of rice. 
  9. Reheat the cream and melt some part of cheese to the cream mixture.
  10. Pour the mixture in the topped rice pan and finish it with cheese on top.
  11. Bake in oven for 20-25 minutes until the cheese melt and turn into golden color.
  12. Serve with tomato ketchup.

I love this dish because it's easy to prepare and basically can clear my leftover ingredients in fridge.

Share with me your idea to improve this dish or your favourite topping for this type of baked rice.

Enjoy! ^_^

Saturday, March 7, 2015

Failed: Ronde Wijen Hitam

Alkisah, suatu hari pengen makan ronde anget. Setelah cek di internet bahannya tidak begitu sulit dan 'semuanya' ada di dapur. Isi ronde, pake black sesame instant.

Semua bahan kemudian dicampur. Basically hanya tepung beras dan air anget. Air dididihkan, rondenya dibentuk, diisi. Agak sulit karena kulitnya sering bocor. 

Ronde pertama masuk air mendidih, kemudian yang ke dua masuk. Katanya tanda ronde yg matang akan mengapung. Tapi setelah sekian lama rondenya masih saja tenggelam, mungkin karena kulitnya yang bocor.

Karana tidak sabar, rondenya saya tiriskan satu dan dicoba.

1. Kulit ronde tidak kenyal dan pecah
2. Isi ronde kurang manis dan teksturnya agak kenyal, tidak seperti isi ronde kebanyakan.
3 meskipun kulitnya tipis terasa tidak matang dan berasa plain tepung.

Perkiraan sebab kegagalan:
1. Salah tepung. Saya tidak menggunakan tepung beras ketan, melainkan tepung beras (saja).
2. Desert instant memang tidak ditakdirkan untuk jadi isi ronde. Selain teksturnya berbeda, rasanya pun kurang wijen.
3. Saya lupa menambahkan garam. Yang cuma 1/8 sdt.

Akhirnya adonan kulit ronde harus saya buang semuanya. Isinya bisa dimakan sebagian. Cuci piring, panci, dan alat-alat masak tanpa hasil yang bisa dihidangkan

Lesson learned in a hard way T_T.
Next time harus beli tepung ketan dan isinya pake bahan yang gak instant.

Thursday, March 5, 2015

Resep Bakso Sapi

Bakso adalah salah satu makanan yang dijual di mana-mana di Indonesia. Mulai dari kantin sekolah, gerobak keliling, food court mall, sampai restoran menyediakan menu ini.

Lain cerita jika tinggal di luar Indonesia. Ketika masih tinggal negara tetangga, menu ini masih tersedia di food court stall atau restoran khusus makanan Indonesia. Supermarket pun masih menjual bakso beku dengan harga ramah kantong. 

Tapi sejak pindah ke Jerman menikmati bakso tidak lagi terjangkau. Harganya bisa setara atau lebih mahal dengan harga udang ataupun salmon. 

Semoga resep berikut bisa memuaskan keinginan teman-teman yang jauh dari indonesia tapi ingin makan bakso sepuasnya dengan harga terjangkau, atau mungkin juga untuk mereka yang suka bakso tapi ingin memastikan bahwa bahan yang ada di dalam bakso yang dimakan aman dari bahan berbahaya.

500gr daging sapi cincang
500gr daging kalkun/ayam cincang
2 butir telur
6 sendok tepung tapioka/kentang
1 sdt garam
1 sdt bawang putih bubuk/fresh (dihaluskan)
1 sdt bawang bombay/merah
1 sdt merica
2 sdt baking powder
2 sdt gula pasir
2 sdm minyak sayur

Panci besar
Mangkok besar

1. Campurkan semua bahan hingga rata. Urutan tidaklah penting dalam tahap ini. Saya menggunakan tangan untuk mencampurnya.
2. Didihkan 2 Liter air
3. Bentuk adonan bakso menggunakan tangan dan bantuan sendok untuk memindahlan bakso dari tangan ke air mendidih.
4. Bakso yang sudah matang akan mengapung. Tiriskan sebagian jika panci sudah terlalu penuh.
5. Bakso yang sudah jadi bisa di simpan dan tahan di dalam lemari es selama 3 hari. Bakso beku bisa tahan lebih lama.

Bakso bisa dinikmati hangat dengan kuah rebusan bakso yang dibumbui garam, merica dan daun bawang. Bisa juga dicampur ke dalam dalam nasi goreng, mi goreng, cap cay, atau hidangan lainnya. 

Selamat menikmati.

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