Gado-Gado Surabaya

As a result of my blogwalking,I made this Gado-gado Surabaya. First time I saw the picture at Pepy's blog : The Art and Science of Food, I was craving...mmm, so mouthwatering :D Then, voila...the day after, I made it. Really really remind me of my homeland. I can't explain any further because Pepy already explained about the food so good. You may click directly and find how wonderful her blog. J'adore ca...i adore it.
So here, I just can show you my gado-gado :) while the recipe here.

Tahu Gejrot/Fried tofu with chili & sour sauce

This food come from my country,Indonesia precisely from Cirebon, West Java. The main ingredient is tofu and pour with sauce made of chili,coconut sugar,tamarind,garlic and sweet soja sauce. I suggest to eat them warm as a side dish or snack. Very easy to make and make you addictive :)

Tahu Gejrot (for 2 person)
Ingredients :
1 pack of tofu, cut into medium square (me : cut into 16 square)
2 red chili (depend on your taste)
1 garlic
1 tbsp finely chopped coconut sugar (depend on your taste)
1/2 tsp tamarind (or you can subtitute with acid/vinegar)
1 tbsp sweet soja sauce salt small amount of water just to boil the coconut sugar

Direction :
- deep fry the tofu,set aside
- grill chili and garlic
- boil the water & coconut sugar in a sauce pan until the coconut sugar melted
- pour in grilled chili and garlic
- add in tamarind and season with salt
- add sweet soja sauce (you can adjust the taste depend on your taste buds)
- arrange the tofu on a plate, pour the sauce on it. mashed a bit the tofu, so the sauce will be absorbed by the tofu

the result should be a not to thick sauce, sour,sweet, and a bit spicy. For me, I like it spicy and sweet, not to sour.

ps : this is the photo of tofu i often use for my cuisine...the taste good and soft.

** I submit my first photo above for Click February 2009 with the theme : Cheese/Tofu. This food photography event hosted by Bee & Jai from Jugalbandi.

Onde-onde

This sweet snack also one of traditional food from Indonesia. When I was little girl, my mom always brought me Onde-onde everytime she went to the traditional market in Indonesia. The taste is combination between sweet inside plus salty and sticky outside. Made from glutenous rice flour for the skin and mashed green soya bean with sugar for the filling. Ah, there is also the taste of sesame seeds outside....hmmm...so good. The best time you eat this snack is when still hot/warm. A cup of tea after will be a plus plus plus.....:)I interested to make Onde-onde by my self after I read Mira's post (recipe in Bahasa). She made Onde-onde from black glutenous rice flour. Hmmm...I was craving it since then. But I couldn't find the flour as the recipe required here, so I just used the ordinary one. It was also good, since I didn't eat this food for long long time ago....no kind of that food here :(
I made it good, the taste was there, but I had a problem when I fried it. Some of it exploded. I didn't have any idea why, just guessed, maybe it was to hot the oil...can you see it in the picture below?Don't wait any longer guys, let's check out the recipe here (i try to translate in English) :
Onde-Onde
source : from tabloid Koki, posted by Mira - http://mglestari.multiply.com
Ingredients:
The skin : 300 gr black glutenous rice flour/tepung ketan hitam - (tanti : I used the white one)
30 gr tapioca flour/tepung kanji
1/4 teaspoon salt /garam 200 ml lukewarm water/ air hangat
100 gr sesameseeds/ wijen

Filling :
75 gr green soya bean without skin/kacang hijau kupas (I did't have it so I used with the skin) - put into the water for about 2 hours/ Rendam air minimal 2 jam.
50 gr caster sugar/ gula halus (tanti : I used the granulated sugar then I grounded it with blender)
100 gr keju cheddar parut (tanti : I used Edam and only 50 gr)

Directions:
The Filling
From Tabloid Koki :
- Steamed the green soya bean until it smooth/ kukus kacang hijau hingga lunak
- While those still warm, mashed it/ panas-panas haluskan
- Well combined with the sugar and the cheese/ campur dengan gula halus dan keju
- Make them a small ball shape, set aside / buat bola-bola sebesar kelereng. Sisihkan

Mira's direction :
- The steamed green soja bean mashed with the sugar and then steamed them back for about 5 minutes to make it more smooth / Kacang hijau kukus saya haluskan dengan gula pasir. Lalu saya kukus kembali sekitar 5 menit (soalnya belum terlalu empuk..hihihihihi)

The skin :
- Mix together the glutenous rice flour, tapioca flour, salt in one place. Pour inside the warm water slowly.
Campur tepung ketan, tepung kanji, dan garam dalam wadah. Masukkan air hangat sedikit demi sedikit.
- Blend it well.
Uleni hingga kalis
- Take small part of a dough, make it thin, fill in the filling, shape it like a ball.
Ambil sejumput adonan, pipihkan, isi dengan adonan isi, bulatkan kembali.
- Put into the water for a while, after cover with the sesame seeds.
Gulingkan dalam air sebentar. Baru gulingkan ke dalam wijen sampai terbalut semuanya
- Deep fry the dought with a moderate hot until done.
Goreng dalam minyak yang banyak dan api sedang sampai matang
- Serve it warm
Sajikan hangat

Pepes Ayam (Event "Masak Bareng")

Since I read this post at Ayin's blog about "Masak Bareng" or Let's Cook Together" if we can say it in English, I promised to my self to join this event. Okay, then here we are, my first entry for the event.

I like to eat any kind of "pepes", emmmm, let say "steamed food inside the banana leaves". We can do this recipe to fish, tofu, chicken, prawn, tempe, or even salted fish."
Usually I use this recipe for prawn and scallops since my husband doesn't like chicken. But, why don't we give it a try for chicken. It must be yum yum also....I cooked this last night, then directly took a picture of it.

Friends...come with me to the kitchen, let's "Masak Bareng" with this month menu : "Pepes Ayam".
(i got this recipe from my mum and modified by me)

Ingredients :

4 piece of chicken, drum stick & breast part
3 shallots
2 garlics
2 candle nut
1/2 tsp turmeric
1 slice of galangal (i use galangal powder 1 tsp)
1 lemon grass (use only the white part)
5 lemon leaves, chopped
1 branch of celery, chopped
1 branch of chives or bay leaves (in Indonesia : daun bawang), chopped
5 red chilis, chopped (if you like, i didn't use it)
3 tbsp thick coconut milk (i used Kara)
2 tbsp coconut grated
salt
sugar
how to cook :
1. smashed the shallots,garlics & candlenuts with food processor or blender (me, i used mini mortar & pestle).
2. in on bowl, put together the shallots mixture with other ingredients, mix it well.
3. mix in the chicked. strir again, and set aside for about 15 minutes.
4. prepare the banana leaves. since i didn't have it here, i used alumunium sheets.
5. wrapped 1 piece of chicked with the ingredients mixture. do the same direction for all chicked. yesterday, since i have leftover tofu, i put some with the chicken.
6. steam them for about 30 minutes.
7. hmmm...ready to enjoy with warm white rice and sambal.