Sweet Spicy Fried Tempeh & Tofu (Kering Tempe Tahu)

Tempeh or tempe in Javanese is made by a natural culturing and controlled fermentation process that binds soybeans into cake form (http://en.wikipedia.org/wiki/Tempeh). Very rich in protein, fiber and vitamins. Here in French, you may find it in Bio Food Store (Magasins Bio).


I was very happy when I knew Tempeh are available here in Cannes. I am Indonesian, and before almost everyday I eat tempe. A biggest fan of tempe he? And after I moved to Cannes more than a year ago, I could find it until a friend of mine shared information to me. Ok, then I found it in Bio Food Store. Yey...finally.

Now I want to share one of Tempeh recipe, as a side dish. As always, we eat tempe with rice (with rice or yellow rich,two of them are good). easy to make and delicious.

Voila, here is the recipe :

ingredients :
1 pack of Tempe, cut in small rectangle shape, then fry until golden brown
3 shallots, chop
2 garlics, chop
2 - 3 red chillies, slice thinly (if you don't like spicy/hot, you can remove the pit/seed before slicing)
1 cm galanga
2 bay leaves
1 - 2 tsp sliced coconut sugar
1-2 tbsp sweet soybean sauce
salt
pepper
1 eye of tamarind diluted in 30 cc water
oil to fry and saute

how to :
1. fry sliced tempeh until golden brow, drain it from the oil
2. stir fry the shallots and garlics until fragrant, add in galanga,bayleaf.
3. mix in tempeh,soybean sauce,tamarind water,sugar. stir well.
4. add chillis and season with salt and pepper. this must be depend on your taste. for me, the taste must be sweet,salty and spicy.
5. if it's already mixed well and dry (not watery), remove from stove. ready to serve with warm rice as a main dish.

Pampis Ikan Sarden (Sardine cook in Manadonese)

Actually, the original recipe from Manado, the capital city of North Sulawesi, Indonesia call Cakalang (Skipjack Tuna). But since I already drooled and were in rush to cook, so I changed it with my sardines in can. This side dish will do very yummy with warm rice. Be careful, maybe you will ask more rice and ... water! hmm, it's hot & spicy!! just perfect as I imagine it.

Here we go with the original recipe :

Cakalang Pampis source : http://cuek.wordpress.com

Bahan (ingredients) :

1 ekor ikan cakalang/tongkol (cakalang/skipjack tuna)
5 bh bawang merah (shallots)
2 siung bawang putih (garlics)
1 ruas jahe (about 2 cm ginger)
15 bh cabe rawit (bird chili)
5 bh cabe merah (red chili)
¼ ltr minyak kelapa, untuk menumis (vegetable oil for saute)
Garam secukupnya (salt)
Sereh secukupnya (lemongrass)
Daun bawang secukupnya (spring onion)

Cara membuat (direction) :

· Ikan cakalang dibersihkan, dikukus lalu dibersihkan dari tulang-tulangnya, lalu ikannya disuir-suir.

(steam the fish,remove the bones,cut into small piece)

· Bawang merah, bawang putih, jahe, cabe rawit, cabe merah semuanya dihaluskan.

(make into paste helped by your food processor or mortar & pestle : shallots,garlic,ginger,chili)

Sereh dimemarkan, daun bawang diiris tipis-tipis.

(crush the lemongrass, finely chop the spring onion)

· Bumbu yang telah dihaluskan ditumis hingga harum, lalu tambahkan sereh, daun bawang.

(saute paste ingredients until fragrant, add in lemongrass and spring onion)

· Setelah bumbunya agak matang, tambahkan ikan cakalang yang sudah disuir, aduk hingga rata dan masak hingga kering. Angkat.
(add in the fish,stir it well and cook until dry. remove from pan)

Banana Cake

Another banana cake. Yes, I did 4 times with different recipes. But I think the latest recipe that I like most. The texture so moist and not like 'flour' cake.
Thanks a lot to my dear friend Rachmah, who share the recipe. So good!! Two thumbs up :)

BANANA CAKE

Original Recipe by Rachmah Setyawati


200 gr Mentega/ butter
175 gr Gula Pasir/ sugar
250 gr Pisang / ripe banana
2 btr Telur Antero(utuh) / eggs
Vanilli essence
190 gr Tepung Terigu / flour
15 gr susu bbk / milk powder
10 gr maizena / corn starch
1/2 sdt Baking Powder / 1/2 teaspoon baking powder


Cara Pembuatan :
1. Kocok mentega & gula hingga lembut (beat butter and sugar until smooth)
2. Masukkan telur satu per satu, kocok lembut (beat in egg, one by one)
3. Masukkan pisang yg sdh dihaluskan, kocok rata (beat in mashed banana)
4. Beri Vanilli essence, aduk (add in vanilli essence)
5. Masukkan bahan kering, aduk rata (add in flour,milk powder, corn starch,baking powder)
6. Panaskan oven, kurleb 160 derajat celcius, panggang hingga matang (bake 160°C until done, don't forget to preheat the oven. me, i bake it for 30-40 minutes)

*** Topping atau filling optional
me : dusted the cake with sugar powder and cocoa powder
me : i baked with loaf pan and 6 brioche pans


Well, the theme for Click June edition is Stacks, and my pic really match with the theme. I submit my first photo for the event. Interested to join also? visit here.


also featured @ Tastespotting

Soto Ayam (Indonesian Chicken Soup)

I was happy when I served this special soup from Indonesia for lunch with my Japanese friend, Kazzie, a couple months ago. she was very excited and liked it. then I promised her to post the recipe. I am really sorry, it took so long until now I write the recipe. Dear Kazzie, bon courage! tu peux essayer maintenant.

Indonesian Chicken Soup (Chicken Soto/Soto Ayam)
for 3-4 servings
Ingredients :
4 pieces of chickens (any part, with bones), bring to boil and shimmer with 1,5-2 l water
rice cake/rice
vermicelli, soak in hot water
bean sprout, blanch in hot water
cabbage, slice thinly, blanch in hot water
onion spring, chopped
fried shallots
prawn snack

paste ingredients :
5 shallots
3 garlic
2 cm fresh ginger (powder - 1/2 tsp)
1 cm fresh turmeric (powder : 1/2 tsp
additional ingredients :
4 kafir leaves
2 lemongrass, crushed
2 cm galangal,crushed

salt
sugar

direction :
1. bring to boil and then keep cook at medium heat the chicken
2. saute until fragrant the paste ingredients and additional ingredients
3. then stir into chicken broth,cook until boil, season with salt and sugar as you wish
4. take the chicken and cut thinly
5. prepare in a bowl : rice cake,vermicelli,cabbage,bean sprout,onion spring,chicken.
6. pour the soup into the bowl, sprinkle with fried shallots and prawn snack.
7. if you like, eat with chili paste (chili, bring to boil, drained and crushed to bits. add with few of chicken soup)
8. serve while hot/warm
optional : add some boiled eggs, cut half.

Sarikaya Pisang Kepok (Banane à la crème noix de coco)

Banana a la crème noix de coco

recette en Bahasa Indonesie par : Fatmah Bahalwan

5 bananes, coupez en rondele

125 gr de sucré noix de coco/ palm sugar
100 de l’eau
4 oeufs
250 ml crème noix de coco
1 c.a.c sucre vanille/ vanila extract

½ - 1 c.a.c cannelle en poudre

1/4 c.a.c sel

1. faites bouillir l’eau et sucre. Laissez refroidir.
2. mélangez bien les œufs et la crème noix de coco, ajoutez au mélange, sucre vanille et cannelle en poudre. Versez l’eau sucré progressivement jusqu'à obtention d’une pâte homogène.

3. mettez les bananes dans le ramequin ou moule. Versez-les la pâte.

4. faire cuite à la vapeur (60 minutes)

5. servez tiède ou froid.

Es Teler (Cold Dessert)

I don't know for how many months I didn't drink this ice. This ice made from coconut milk, coco pandan syrup, condensed milk and contain of fruits (usually we use avocado,young coconut). I often buy avocado for my little daughter every time I go to supermarket. After I saw Jack fruit in a can at Asia Market, then I realized, hey...I can make Es Teler from it. Continued my searching, I found Durian and young frozen coconut. Ok, those were enough to make a delicious dessert. plus i still had tapioca pearl and some mango.

And don't ask me why Indonesian people name it Es Teler...If I can translate by word, ES means Ice and Teler means Drunk. Maybe, just my opinion, after you drink this ice, you will drunk since it's so addicted :)) just try it!
It's spring here in French...I like it a lot...the weather slightly hotter and all the flowers in my terrace are blossom out so I can take a picture outside with the flowers as background. lovely, isn't it?



Es Teler
for 3-4 persons

1/2 can of lyche
1/2 can of jackfruit , cut it square
1 ripe avocado, cut it square
1/4 mango, cut it square young coconut pulpe (i used frozen,1/4 pack of 450gr)
1 handfull of tapioca pearl, boil in the water until done, drain
durian (i used frozen durian about 3 pieces) ------------ if you don't like durian, you may skip it
150 cc of coconut milk mix with 200 cc of water & sugar depend on your taste bud
sweet condensed milk framboze syrup (or cocopandan ---> recommended)

how to :
- boil coconut milk,water and sugar. keep stiring, don't let the coconut milk lost its consistency.
- prepare all the fruits in a large bowl. add tapioca pearl and young coconut.
- mix coconut milk and fruits mix. stir in milk, syrup and don't forget to taste it. it's really depend on your taste. if you like it sweet then add more milk or sugar.
- cool it in refrigerator. add some ice cube just before serving.

I participate my first photo for Click April 2009 - Spring/Fall, hosted by Jugalbandi.

Lemper Ayam Bumbu Basil

Setelah 2 kali absen ngga ikutan Masak Bareng Yuuk!! kali ini ikuta lagi aahhh...Tema edisi April kali ini adalah Jajan Pasar Berbahan Dasar Beras. Mbak-mbak foodie blogger; Ayin, Shinta dan Dheeta yang selalu setia mengomandoi event ini. Aku termasuk ngefans dan pengunjung setia blog-blog mereka lho...



Jajanan pasar yang aku pilih kali ini untuk disetor ke Masbar adalah Lemper Ayam. Hasil ngiler berat ngliat di rumahnya Mbak Rachmah. Beneran deh..habis ngliat, hari Sabtu aku langsung belanja beli beras ketan dan bumbu-bumbu yang kurang ke Asia Supermarché langganan, trus hari Selasa baru kesampean mbikin. Sebetulnya resep aslinya pakai kemangi, tapi berhubung di sini ga nemu kemangi, aku ganti dengan daun Basil saja, makanya namanya tak ganti dikit jadi Lemper Ayam Bumbu Basil. Tetep enak sih..walaupun ngga seenak kalau pakai kemangi. Beda aja gitu harumnya...oia, separuh adonan aku isi abon dan serundeng trus dicetak di cetakan brioche spesial untuk ayah yang gak makan ayam.

Yuk deh, kita liat resepnya yang kucontek dari Mbak Rachmah (thanks berats yoo..)

Lemper Ayam Bumbu Kemangi (stuffed glutinous rice)
By : Rachmah Setyawati

Ingredients :
1/2 kg beras ketan putih, rendam 1/2 jam (glutinous rice, soak in water about 30 minutes)
350-400 cc santan encer mentah (light coconut milk : you can get it by mixing 50% coconut milk and 50% of water)
1 batang serai (lemon grass)
Isi : / Filling :
350 gr daging ayam, rebus, tiriskan, suwir-suwir agak halus ( chicken fillet, cook in the boiling water, drain & cut thinly)
2 ikat daun kemangi segar, cincang kasar ----------- (tanti: ganti dengan daun basil)
(basil leaves, chopped)

Bumbu halus : (paste ingredients)
5 siung bawang merah (shallot)
4 siung bawang putih (garlic)
5 butir kemiri (candle nut)

rempah lainnya / other spices :
sedikit kunyit (turmeric powder) --------------(tanti : tidak pakai)
1/4 sdt jinten bubuk (fennel) ----------(tanti : tidak pakai)
1/4 sdt ketumbar bubuk (coriander powder)
1 batang serai (lemon grass)
2 buah daun jeruk (lemon/kafir leaves)
1 buah daun salam (bay leaves)
1/4 sdt garam halus (salt) -------------(tanti : tidak pakai)
100 cc santan encer mentah (light coconut milk)
1/8 sdt gula pasir (sugar)

note : 'sdt' means coffe/tea spoon

Directions :
1. Kukus beras ketan putih selama 10 menit. Angkat. Ambil ketan, letakkan pada baskom.
wash the rice, drain, steam in a steamer for 10 min. remove, and put in a bowl.

2. Panaskan santan encer dan garam serta serai, matikan api, tuang larutan santan panas ke dalam ketan yang telah dikukus, aduk-aduk.
heat the coconut milk, salt and lemon grass. turn off the stove, pour the hot coconut into the rice, stir well.

3. Panaskan kembali kukusan, lalu kukus kembali ketan tadi hingga matang, kurang lebih 30 menit.
heat the steamer and steam again the rice until done, more or less 30 min.

4. Isi : tumis bumbu halus beserta bumbu rempah lainnya hingga harum, masukkan ayam suwir, aduk rata. Tuang santan encer, aduk lagi, bubuhi garam & gula, cicipi. Jika rasa sudah pas, aduk rata, menjelang diangkat, masukkan daun kemangi cincang, matikan api, aduk-aduk rata selagi panas. Sisihkan.
the filling :
stir fry the paste and other spices until it fragrance, add in the chicken, stir well.
pour in coconut milk, salt and sugar, taste it. if you think it's enough, stir well and just before you remove the pan, add in basil leaves, stir. set aside.

5. Ambil dua sendok makan adonan ketan matang, kepal-kepal di selembar plastik, pipihkan, isi dengan satu sendok makan ayam suwir, tutup isian dengan merapatkan kembali adonan ketan. Kepal-kepal bentuk lonjong. Bungkus rapat dengan daun pisang.

finishing : take 2 tablespoon of rice, on a plastic, make a round shape. flatten and fill with 1 tablespoon of chicken filling and close it and make the round shape again. wrap with banana leaves.

Note : cara yg aku pakai untuk no 2 dst : (my way for finishing)
ketan yang telah dikukus, dimasak dengan santan, garam dan serai hingga santan terserap habis oleh ketan.
(see step no.2, I used the following step: )
I cooked the steamed rice with the coconut oil,salt and lemon grass until the coconut milk absorbed by the rice, set aside.

taruh separuh adonan ketan di dalam loyang, ratakan. taruh adonan isi di atasnya, ratakan. tutup dengan separuh adonan ketan sisa, ratakan. kukus sampai matang.
flatten half of rice in a baking pan/pyrex, layer with chicken filling. cover with the rest of rice, press and flatten.steam until done.

setelah dingin, potong-potong persegi panjang, bungkus bagian tengahnya saja dengan alumunium foil (lihat hasilnya di foto)
let it cool. cut in square shape, wrape the middle part with alu foil (see the pic)

Hasil jadi : 20 buah lemper uk. sedang
result : 20 pieces,medium size