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. 

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.

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.

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

Ingredients:
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

Steps:
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.

Enjoy!

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

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.

Bahan:

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

Alat:

Panci besar

Mangkok besar

Sendok

Cara:

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.

Dabu-Dabu

Dabu-dabu, a well known term of sambal in my home town, Manado and Ternate. We eat sambal almost for every thing, for fried fish, boiled cassava, fried tofu and tempe, soup (for more hot and spicy taste), fried banana, and many more.

Now I just throw to you the basic ingredients, with no amount. You might freely do experiment with it.

Ingredients and cooking order:
1. Oil (generous, depend on amount of other ingredients)
2. Chopped/sliced shallots
3. Chopped chili (both big or small)
4. Chopped ripe tomatoes
5. Salt
6. Sugar

In certain occasion, I added crashed dried/smoked fish in it to create a unique texture and taste into the sambal. Enjoy!

*CAUTION: combining hot chili into hot oil may create gas that may irritate you eyes and nose. Please keep the kitchen well ventilated.

Cooking Nasi Goreng : Basic

A simple menu that I'll miss when away from home and away from Indonesia is Nasi Goreng (Fried Rice). Some chinese or malay or even indian food stall in Singapore may serve fried rice as well, but It's just different from what I normally have at home.

Cooking Fried Rice is a tricky yet fun for me. I can cook with 101 possibilities, mix and match the ingredients we have in fridge, I can cook left over rice, and it's a meal that you can eat without any additional dish.

You may find the ingredients are too many or maybe you don't have all in your fridge. Dont worry, it's just a basic recipe and you may modify it. However, some ingredients may be significant in creating a homy taste Nasi Goreng.

Here we go!

Tools:

1. Wok or non-sticky pan
2. Cooking Spatula
3. Knife
4. Chopping Board

Ingredients:

1. Cooking oil -- 7 tbsp
2. Chopped Garlic -- 2 tbsp or more
3. Chopped Shallot -- 2 tbsp or more
4. Meat: Frozen chicken sausage -- 4 pcs
5. Vege.: Carrot -- a half carrot
6. Light soy sauce -- 3 tbsp
7. Sweet soy sauce -- 2 tbsp
8. Tomato sauce -- 2 tbsp
9. Salt -- 2 pinch
10. Left over rice -- 1 full plate
11. Egg beaten-- 2 pcs
12. Chopped spring onion -- 2 stalk

Steps:

1. Prepare pan/wok on stove and turn on fire. Make sure there is no water drop on pan before pour the cooking oil. Water an oil only in a hot pan is not a good combination for cooking.
2. Heat oil, then put shallot and garlic as soon as you think that the oil is hot. Do not let the oil produce smoke, it means you will burn the shallot and garlic immediately.
3. Put chopped carrot and sausage. If you prepare raw meat, cook it first before combine them with carrot.
4. Stir until carrot change color into slightly lighter color. Put light soya sauce, rice, sweet soy sauce and tomato sauce. Stirr well until the rice mix evenly with all souce.
5. In this stage try to put a small fire, since rice will get burnt easily. Do not tempted to add any water if they do not blend easily. Keep stirring, take your time. Turn off the fire if needed.
6. Put salt and pepper. Stir again for a while.
7. Pour beaten eggs on the outer line of fried rice (as shown in picture). In this moment, stop stirring the rice, an observe until the eggs slightly cooked and solid, then start to mix again.
8. Taste your fried rice, if it's not salty, you may add salt or light soy sauce accordingly.
9. After everything is done, put spring onion on last step. Some of you may hate spring onion and think that it's not significant. But believe me it does contribute to the fried rice perfection. Stir again until the spring onion mix well in the rice.

Tips:

1. Try you best to use left over rice. If you only have just cooked rice, cool it first before using. Do you know what is the effect? :)
2. Do not use too little oil, it will give you problem in mixing all the ingredients. If you're a health conscious people and want to avoid oil, do not eat fried rice. Btw oil is good to dilute vitamin A in carrot :)
3. I think the main difference between indonesian style fried rice and others are the amount of shallot, garlic and the sweet soy sauce. Please have these ingredients to make a nice nasi goreng.
4. Amount of ingredient is important for balance of fried rice, but the most important thing in cooking fried rice is the sequence. The best sequence that i know in cooking fried rice so far is this one. Some prefer to put eggs in earlier stage, but i prefer to put later.
5. Keep cooking and you'll know which sequence or amount of ingredient is suitable or which ingredient you may omit.
6. Mixing rice and those ingredients are sometimes frustrating for beginners. So I suggest to start with 1-2 portion only. Btw my recipe is enough for 2 persons or 3/4 small portions. Use loose rice and put wok in low heat to make stirring easier.

The Fried Rice fail? Dont worry, I was there before.. :)
It wont taste that bad because self cooked food will taste better ^^

Please share to me you experience or experiment in cooking fried rice. I'll be happy to hear from you.

First timer and have any problem? Please share, me or any of reader may help you to solve the problem.

Happy Cooking..!