Stuffed Bitter Gourd

One of my crazy cooking ideas - perhaps someone out there had experimented this but I've never seen it anywhere else before. I love bitter gourds. Although Michael morbidly hates them, I still cook them occasionally. He'd usually left them untouched, leaving a plateful for myself. Ha! The filling is actually what we use for "buntil" other type of dish made of shredded coconut mixed with baby anchovies and some spices. If you like "exotic" type of food, you'll love this!

Ingredients:

4 pcs medium size bitter gourd - cut into 3 parts, de-core & soak in warm salted water for a few hours to soften the bitterness. It won't disappear completely, but will be edible.
* 1 cup of baby anchovies (teri medan) - stir fry till half cooked
* 5 pcs kaffir lime leaves, thinly sliced
* 2 cups shredded fresh coconut

Paste for fillings:
* 7 pcs shallots
* 5 pcs garlic
* 2 cm galangal/blue ginger
* 1 cm indian galangal (or kencur - optional)
* salt-pepper, sugar, maggi block

Paste for the yellow gravy:
* 5 pcs shallots & 5 pcs garlic
* 2 cm fresh turmeric
* 2 stalks lemon grass - white part, smashed
* 3 pcs kaffir lime leaves
* 1 cup thick coconut milk
* 2 cups of water

Cooking Directions:
1.) Mixed in baby anchovies, shredded coconut, lime leaves & fillings paste
2.) Add egg white, mix thoroughly. Stuff fillings into the bitter gourds.
3.) Stir fry yellow gravy until fragrant. Add lemon grass, coconut milk, lime leaves & water
4.) Place stuffed bitter gourd into pan carefully, upwards. Cover & cook until soft

Recipe in Indonesian version click here

Ox Tongue Stew - Indonesian Style

Or also known as "Semur Lidah" . Also one of the dishes from my childhood. Having the sweet aroma of thick reddish gravy with a hint of nutmeg & worchester sauce, combined with the juicy melt-in-the mouth slices of beef tongue, surely brings back a lot of childhood's memory and that "homey" feeling. My grandma used to make this quite often....

Ingredients:
* 1 whole ox/beef tongue
* 1 pcs large onion - chopped
* 5 pcs garlic
* 1/4 tsp nutmeg powder (add if you like)
* 4 pcs tomatoes - chopped
* 3 tbs dark soy sauce
* 2 tbs worchester sauce
* salt, pepper, brown sugar
** use 2 pcs of cloves to get rid of strong smell if needed

Directions:
1.) Scrub clean & then boil ox/beef tongue until soft enough to peel the skin off
2.) Let cool, peel the skin off then slice
3.) Stir fry onions + garlic until fragrant
4.) Add sliced tongue, 3 cups of water, nutmeg, soy sauce, salt + pepper
5.) Add worchester sauce. Add sugar if needed. Stir in tomatoes
6.) Let the gravy reduce & thickens. Ready to serve

**Recipe source : my mom

Kalio Ayam

Kalio Ayam is a version of Chicken Curry Indonesian style, a typical dish from West Sumatra, an island famous for their bursting flavours of fragrant spices mixed in thick coconut gravy. This is the Land of the Curry for us, Indonesians. Most of the dishes are medium spicy, well... compared to those dishes from Menado, another island in Indonesia, which mostly are smothered in red serrano chilies, or those stinging-on-the-tongue green chilies, then yeah... west sumatran food are considered mild enough.

Ingredients:
* Chicken thighs, depend on sizes, 5-6 pcs
* 2 pcs turmeric leaves (can be omitted)
* 2 stalks of fresh lemon grass, pounded
* 2 pcs bay leaves
* 6 pcs kaffir lime leaves"
* 2 cm galangal root - roast in naked flame till fragrant
* 2 cups instant coconut milk or desiccated coconut

Ingredients into food processor:
* 6 pcs red chilies or 1 tbs chili powder
* 8 pcs shallots
* 5 pcs garlic
* 2 cm fresh turmeric - roast in flame till fragrant
* 2 cm fresh ginger - roast in flame too
* 5 pcs candlenut - also roasted

Cooking Directions:
1.) Squeeze a lemon & rub on chicken with it, set aside
2.) Stir fry processed ingredients in 2 tbs oil until fragrant
3.) Add kaffir lime leaves, lemon grass, galangal root, bay leaves
4.) Stir in chicken till lightly cooked, add coconut milk & some water
5.) Add salt, pepper, sugar. Cook until the chicken is tender
6.) Serve with sprinkles of fried shallots

(In INDONESIAN)

Bahan:
* Paha ayam bgn atas, tergantung ukuran 5-6 potong
* 2 lembar daun kunyit (aku gak punya)
* 2 batang serai, memarkan putihnya
* 2 lembar daun salam
* 6 lembar daun jeruk
* 2 cm lengkuas, bakar sampai harum
* santan kara & kelapa kering sangrai

Bumbu Halus:
* 6 butir cabai merah besar buang biji
* 8 btr bw merah
* 5 siung bw putih
* 2 cm kunyit, bakar sampai harum
* 1 sdm ketumbar
* 2 cm jahe, juga dibakar
* 5 btr kemiri, bakar juga deh

Directions:
1.) Lumuri ayam dengan air jeruk nipis, diamkan sebentar
2.) Tumis bumbu halus, masukkan daun jeruk, serai, lengkuas, masak sampai harum
3.) Masukkan ayam, masak sampai ayam berubah warna
4.) Masukkan santan, masak sampai ayam lunak, kuah mengental
5.) Sajikan hangat dengan taburan bawang goreng

Sop Kambing

Sisa kambing panggang semalem masih lumayan banyak, apalagi disela-sela tulang ribsnya masih banyak sisa daging. Sayang dibuang, dibuat sup dong akhirnya. Dan resep yang aku temuin di internet ternyata heboh banget harumnya.... sampe berhasil bikin Mike ngelongok dari pintu kantornya "Masak apa sih, enak banget baunya..."

Ingredients:
* daging kambing ( dgn tulangnya lebih enak) rebus sampai empuk
* 6 buah cengkeh
* 2 lembar daun salam
* 1 batang kayu manis (kira2 10 cm)
* sayuran: wortel, buncis, kol, seledri, tomat

Bumbu halus:
* 6 siung bawang putih
* 8 siung bawang merah
* 1/2 sdm pala bubuk
* 1 sdt merica
* 1 ruas ibu jari jahe
* 1 batang sereh, geprek
* garam, gula secukupnya

Cara Memasak:
1.) Rebus daging kambing dengan kayumanis, laos, jahe, cengkeh, sereh
2.) Tumis bumbu halus sampai harum, campurkan ke dalam rebusan daging
3.) Setelah bumbu meresap tambahkan sedikit susu cair, aku sih gak pake
4.) Masukkan sayurannya, tunggu sampai empuk
5.) Sajikan dengan taburan bawang goreng. Sambelnya sambel rawit kali ya, enak banget pasti.....

(*Resep dari Ida Arimurti mail-archives)

Batavian Beef Ribs Soup

a.k.a. Soto Tangkar Betawi

Ingredients:
* 400 gram beef ribs
* 1 kg brisket ( this portion enough for 3 westerners)
* 2 pcs bay leaves
* 3 stalks of lemon grass - pounded, tie together into a knot, then dump into the pot
* 3 cm fresh galangal - roast in naked flame until fragrant
* 2 cm fresh ginger, sliced
* 3 pcs kaffir lime leaves
* 250 ml coconut milk
* 500 gr potatoe - cubed
* 4 cm cinnamon stick

Ground spices:
* 12 pcs shallots
* 7 pcs garlic
* 5 pcs red chilis
* 8 pcs candlenuts - roast in naked flame till fragrant
* 1 tbs coriander powder
* 1 tsp cumin powder
* 1 tsp white pepper powder

(all ground smoothly, then stir fry in cooking oil until fragrant)

Cooking Direction:
1.) Boil water with lemon grass, roast galangal, bay leaves in a pot and cook ribs + brisket until tender. This should take a while. So in the mean time you can shallow fry cubed potatoes until golden brown and set aside
2.) When ribs & beef are tender enough, mix in the stir fried ground spices, kaffir lime leaves and cinnamon stick. Add salt, pepper if needed
3.) Serve steaming hot. Place cubef potatoes first, then the ribs & soup. Sprinkle with chopped spring onions, chopped tomatoes and fried shallot or bawang goreng. Oh, heaven!!!!

** Recipe source from Femina Online

Fish Sampadeh

I found an interesting looking fish with large pinkish scales and beautiful texture. I couldn’t think of a better way to cook it but to smother it in a lot of tomatoes, garlic and tamarind. It does tastes like Sampadeh but not as spicy, just perfect….. **sampadeh is a typical west sumatran dish from Indonesia, spicy sweet & sour stew of beef or fish usually**

Ingredients:
* Fish fillet
* Lemon 1 pcs
* 2 stalks of lemon grass - pounded
* Kaffir lime leaves 5 pcs
* Fresh ginger slices about 2cm
* Bayleaf 2 pcs
* Pinch of galangal powder
* Tomatoes - lots
* Tamarind ~ asam kandis is the best one, it’s important to have the right kind of tamarind as it affects the overall taste
* Red chilies, seeded and washed - processed smoothly
* Cardamom pods 2 - 4 pcs
* Fresh coriander leaves, roughly chopped
* sugar, salt, pepper, garlic

Directions:
1.) To begin with, I always stir fry some garlic & onions, add chilies
2.) Add chopped tomatoes, bayleaf, salt, sugar,, cardamom pods, kaffir lime leaves
3.) Add the fish and then leave the cover on for a while until the sauce thickens
4.) Throw in chopped coriander leaves and a twist of lemon juice



**Recipe source: my dad's fam

Taiwanese Noodle Soup

Siang ini lagi kepengen bereksperimen dengan masakan yang agak beda. Minggu lalu waktu di Shanghai, kita sempet nyobain beef brisket noodle soup yang rasanya ternyata enak banget. Tampilannya emang agak beda, nggak seputih noodle soup pada umumnya. Warnanya coklat terang dan rasa star anis nya lumayan dominan. Gurih banget!!!

Bumbu Dasar:
* Daging sapi brisket/ribs - aku pakai tulang untuk bikin kaldu
* 4 sdm kecap biasa, jangan pakai kecap manis
* 1/2 cangkir rice wine
* gula merah secukupnya
* 3 cm jahe segar, kupas kulit & geprek
* 5 siung bawang putih, geprek
* 1 ikat daun bawang/scallion - ambil bagian putihnya, ikat jadi satu lalu tumbuk kasar
* 4 btr kembang pekak (star anise)
* 3 siung bw bombay, bakar di api sampai gosong, buang kulitnya. Masukkan utuh-utuh
* merica, garam, maggi blok sedikit, cabe merah kering sedikit kalau suka

Caranya:
1.) Didihkan air di panci, masukkan tulang untuk kaldu. Masukkan kecap, gula merah, rice wine, daun bawang/scallion, bawang putih, bawang merah bakar, jahe dan kembang pekak. Biarkan mendidih, lalu masukkan brisket/ribs, biarkan di api kecil sampai meresap kurang lebih 2,5 jam - atau sampai empuk
2.) Kalau mau kaldu yang bersih, bisa disaring dulu sebelum dihidangkan. Angkat daging, pisahkan dari tulangnya. Iris-iris bite size.
3.) Disini aku pakai egg noodle yang teksturnya lebih kenyal & konsisten yang cocok untuk noodle sup tanpa jadi mekar. Hidangkan dengan irisan daun bawang atau daun koriander. Sama-sama enak.

** Resep diambil dari Epicurious

Tongseng Kambing

**Indonesian Lamb Stew**

Ingredients:
* 1 kg lamb
* 2 tbs curry paste or
manually process (10 pcs shallots, 6 pcs garlic, turmeric powder, 6 pcs candlenuts, pinch of cummins, pinch of coriander seeds)
* 2 tbs of coconut milk
* 2 cm galangal root
* 2 pcs of bay leaves
* 4 buds of cloves
* 3 stalks of lemon grass - pound roughly
* Tomatoes, as much as you like - chopped roughly
* a quarter of cabbage - chopped thinly

Cooking Directions:
1.) I prefer to grill the lamb first.
2.) Marinate lamb with cummin, chili powder, salt & pepper. Leave aside for a half an hour, then grill until half tender.
3.) Sauteed curry paste in the pan with oil about 2 tbs, until fragrant
4.) Add pound lemon grass, bayleaves, cloves, galangal. Add lamb & mix well
5.) Add coconut milk and 1 cup of water. Leave until the lamb is cooked through.
6.) Dump in tomatoes + chopped cabbage, cook until vegetables are firm but tender

7.) Serve with sprinkles of fried shallots or bawang goreng

Sayur Kacang Sunda

**Indonesian Kidney Bean Soup**
Resep ini aku modifikasi dari resep nyokap yang asli orang Sunda. Rasanya asem-asem segar karena pemakaian tomat yang agak banyak, gurih dari kaldu tulang & daging sapi, dan sedikit terasi yang membuat aromanya sedikit unik. Enaklah pokoknya....

Bahan Dasar:
Jika memakai kacang merah kering, rendam dulu selama 24 jam sebelum digunakan

* 3 cangkir kacang merah (ukuran bisa disesuaikan)
* 3 buah tomat merah, potong kasar
* daun bawang secukupnya, ikat dengan benang katun
* 4 siung bawang putih, memarkan
* 1 butir bawang bombay, gunakan utuh
* 2 lembar daun salam
* 2 btr cabe merah, giling halus
* 4 mata asam jawa
* 1/2 sdt terasi matang (goreng/bakar dulu)
* kaldu daging (dari tulang atau dagingnya)
* garam, merica & gula jawa secukupnya

Cara Memasak:
1.) Didihkan kaldu di panci, masukkan kacang & rebus sebentar
2.) Bersihkan buih2nya, ganti air jika perlu
3.) Masukkan tomat, daun bawang ikat, bw putih, bw bombay, cabe giling, asam jawa
4.) Setelah kacang empuk, masukkan terasi, gula jawa, merica & garam. Cicipi
5.) Sisihkan bw bombay, daun bw& asam jawa sehingga sayur lebih bersih
6.) Hidangkan dengan nasi panas.

Masaman Beef Curry

Ingredients:
* 500 gr beef - cut cubes
* 2 medium potatoes - also cut in cubes
* 1 large white onion
* 2 cups of instant coconut milk
* 3 tbs desiccated coconut
* 3 tbs Masaman instant curry
* 2 stalks of lemon grass
* 5 pcs cardamom pods
* 1 tbs tamarind pulp
* 2 pcs bay leave

Directions:
1.) Stir fry masaman curry paste over low heat till fragrant
2.) Mix in beef and cook until lightly brown then add 1 cup coconut milk
3.) Add lemon grass, cardamom, tamarind & desiccated coconut. Pour a bit more water and let it cook for a while until meat is tender. Add salt & pepper
4.) Stir in potatoes, add the second cup of instant coconut. More water if necessary
5.) Cook until the sauce thickens, potatoes & meat are tender
6.) Serve with sprinkles of fried shallots or bawang goreng

**Recipes from the back label of Masaman instant curry packaging

Fish in Turmeric Gravy

Ingredients:

* any firm texture white meat fish will do
* 3 stalks of lemon grass - roughly pounded
* half cup of tamarind juice (few drops if using tamarind extract)
* 1 lime juice
* 2 cm of galangal root
* 2 tsp of turmeric powder
* 4 pcs of garlic
* 5 pcs of shallots
* 4 pcs candle nuts
* 4 pcs kaffir lime leaves

Cooking Directions:
1.) Deep fried fish until lightly brown then set aside on paper towel
2.) Process garlic, shallots & candle nuts. Stir fry them until fragrant then mix in turmeric, lemon grass & lime leaves
3.) Mix in fried fish, add a cup of water, lime juice and tamarind extract
4.) Add salt, pepper, a bit of sugar if you prefer.
5.) Serve with sprinkles of chopped coriander leaves and thin slices of red chillies