Ayam Bumbu Rujak

Again, this is one of our favorite menu. And again, it is very easy to make. The original ayam bumbu rujak, you usually need to half baked the chicken first before seasoned it with the ingredients. I cut the process and have my own way. Just to make it simple. This is my mom's recipe with a little twist from my side. If you wish to read the recipe in Indonesian, check my instagram account : https://www.instagram.com/elizasetiawan/

For this recipe, I am using big red chilies as it has lower level of spiciness, my two sons love this menu but they can't stand too much heat from other kind of chilies. I use 2 whole chicken (cut into 8-12, depends on how big the chickens are) as my family loves it so much. I usually divide it into 2 food containers. 1 container to be put in the refrigerator, and the other one for the freezer. So whenever I am too lazy to cook anything, I just thaw my stock from freezer. Saves time and effort :D

INGREDIENTS

2 chicken, each cut into 8-12 depending on the size of the chicken

500ml coconut milk

3 tbsp oil

1 lime

10 kaffir lime leaves

5 lemograss, use only the white parts

5 bay leaves

4cm fresh galangal, mashed

50 gr palm sugar (Indonesian: gula merah)

2-3 tsp salt

2 table spoon juice of tamarind pulp

Grind into spice paste:

15 big red chilies

20 shallots

10 cloves of garlic

1 tsp of ground coriander

1 tsp shrimp paste

How to cook:

1. Clean the chicken, rub the skin with lime and a little salt. Let sit for at least 15 minutes. Wash clean

2. Heat oil in a wok/large frying pan with medium heat. Add in the spice paste, then the galangal, kaffir lime leaves, lemongrass, bay leaves. Saute until fragrant. Add in the chickens, saute until the chicken is no longer pink.

3. Pour the coconut milk and bring to a boil, add in the salt and palm sugar and juice of tamarind pulp. Lower the heat.

4. Cook until the water absorbed, and the chicken is tender 

5. Prepare an anti stick pan, add a teaspoon of cooking oil, and cook until both side is caramelized and a bit brown. Ready to serve.

Oven Baked Sweet Soy Sauce Chicken

Most Indonesian loves sweet soy sauce. This earthy and humble ingredients is a must have on every Indonesian kitchen. We have plenty brands for this. Some region even produce their own sweet soy sauce, and each region has different taste, very unique. 

I believe that is why we can easily find dishes that use sweet soy sauce as key ingredient. As for this dish that I made, very simple. Yet it has wonderful taste.

Ingredients :
10 chicken wings
5 cloves of garlic, grated
1,5 cm ginger, grated
3 tablespoons of sweet soy sauce
2 tablespoons of worcestershire sauce
1 teaspoon of oyster sauce
a pinch of ground coriander
1/2 teaspoon of salt
1/2 teaspoon of ground pepper

For smearing
mix together 1-2 tablespoon of sweet soy sauce and 1 teaspoon of oil.

How to:
1. Preheat your oven, 180 celsius degree
2. Mix the all the ingredients together
There are two ways to cook it. Cook directly at the oven, or using stove top method.

For cook directly at the oven method :
1. Marinate the chicken with all the ingredients, refrigerate for 2 hours
2. Arrange the marinated chicken in a smeared baking pan,cover with alumunium foil. Bake for 40-45 minutes
3. open the cover, smear with sweet soy+oil, bake without cover for another 15 minutes. Remove from the oven and let cool

For stove top method:
1. In a wok/pan, cook the chicken with all the ingredients for about 20minutes
2. Smear the chicken with sweet soy+oil, and bake for 15 minutes.

Nasi Tim a.k.a Steamed Rice a.k.a Rice Topped with Chicken and Mushroom

Honestly I don't know what this dish' name in English. So I want the title to be as informative as it can be, as this food is quite famous in our country, it is actually a mix Indo-chinese comfort food. Well, nasi tim often said to be the food for toddler and the seniors people. You know why? Because it has a smooth texture, easy to chew. Mild taste, but heavenly in your taste bud. And when people got sick, nasi tim is commonly found on the menu list. I also crave for this food when I was hospitalized back in 2009. Well of course to labeled it "food for toddler and senior" is not a fair judgement, as this dish is delicious that you can have it not in a specific age and condition.

There are many ways to make delicious nasi tim ayam, what I'm going to share is my version of nasi tim, the way I comfortable to make it, a.k.a the simple way, if you know what I mean *wink*.

It seems like there are so many stages, but if your cooking mood is up and down (like me), you can make a big batch and keep some of it in the fridge. Whenever you are in a hurry and feeling like making breakfast is such a burden, just heat them and you're safe from grumble-cooking time. Oh wait, that's me! Suit yourself with your own condition LOL

Oh, btw, I have never keep this dish in the fridge for more than 3 days, I think its best not to keep it too long. This what I do to fridge it, once the nasi tim is cool/room temp, transfer them to an airtight container. And you can re-steam them for 10 minutes before serving, or simply reheat with microwave. Of course the texture will be slightly different after microwave re-heating. Lack of moistness is happening, though you put a glass of water during the heating period.

Ingredients :

For chicken stock

chicken bones (i use 2 breast bones and 4 pcs of chicken feet)

2 L water

For Rice 

- 650 gr rice

- chicken stock, the amount of the stock should be as stated on the rice package cooking direction (i'm using 1 L of chicken stock)
- 3 cloves of garlic, mashed and finely chopped

- 1cm ginger, mashed and finely chopped

- 1 tsp salt

- 1 tbsp light soy sauce

- a dash of sesame oil
- 1 tbsp of oil

For chicken

- boneless and skinless chicken breast (I use 2 chicken breast @200-250 gr), cut into cubes

- gr mushroom, I'm using fresh  mushroom, but canned mushroom also ok

- 5 cloves of garlic, mashed and chopped finely

- 2 cm of ginger, mashed and chopped finely
- 2-3 tbsp of cooking oil

- 4 tbsp sweet soy sauce

- 3 tbsp light soy sauce

- 1 tbsp oyster sauce

- 2 tbsp sesame oil

- 250 ml water

- salt and pepper to taste

For soup

- 500 ml chicken stock

- 2 cloves of garlic

- 2 scallion, thinly slice

- salt and pepper

I'm also adding 12 hard-boiled quail eggs.

Directions :
Chicken stock

- Bring to the boil, about 2 cups of water. Add in the chicken bones. Reduce the heat, cook for about 5 minutes. Remove all the water. 
- Add 2 L water to your pan with all the bones

- Bring to the boil with medium heat, after the water is boiling, reduce the heat. Simmer for at least 1 hour

Rice
- Saute the garlic and ginger until fragrant, turn off heat.
- Use chicken stock as the liquid to cook the rice, the amount should be the same as the instructions. Add in the garlic and ginger saute, salt, light soy sauce and sesame oil. Cook until done, I am using stove top method, took about 15 minutes

Chicken and mushroom
- Heat the pan and saute the garlic, ginger until fragrant. 
- Add in the chicken cubes, saute until the color changed
- Add in the mushroom, saute again until the color changed.
- Add 250 ml water, add all the sauces and salt n pepper. Close the lid, let simmer for at least 15 minutes. Pour in the sesame oil, mix well, turn off the heat.

Soup
- saute the garlic until fragrant. 
- bring to the boil 500 ml of chicken stock, add the sauteed garlic, salt pepper and sliced scallion. Turn off heat 

How to Assemble
1. In a heat proof bowl, arrange the saute chicken mushroom,hard-boiled quail eggs and 2-3 eggs for a single serving. it taste heavenly after steaming. Cover the chicken with rice.
2. Steam for about 25-30 minutes
3. Remove from the heat, transfer to a plate, and serve with soup, sprinkle with onion and your favorite vegetable

Pressure Cooker Chicken (Ayam Presto) and (Possibly) the Best Sambal Terasi I Have Ever Made

This dish is one of my family's favorite, I prepare it in bulk. Well, not that bulk actually. At least I use 2 chickens, so that I don't have to cook it again in such a short period of time. I usually keep some pieces of pressure cooker chicken in the refrigerator inside an airtight container, and the rest went to the freezer. Whenever I want to serve the chicken, all I need to do is thaw it, and fry. Saves time.

This spice-full chicken, is actually just a regular "ayam ungkep", so we called it in Indonesia. I cook it with pressure cooker simply because I want the meat part to be tender, easy to chew for my little ones. And right now, we are living really close to my father-in law, he is 80 years old, and cannot chew though food. For more, when you cook this chicken using pressure cooker, the spice really really infiltrated, absorbed into the deepest part. Yummmmy! Oh, btw, the chicken recipe was my mom's. She never use shallots to make this dish. And I agree with her, once I try to use shallots, it doen't taste as good. Since then, I only use garlic for boiling chickens.

I also include the recipe of how to make a super yummy sambal, the perfect pair of fried chicken! This sambal is quite similar to mashed sambal or sambal penyetan/sambal pecel lele, Central Java traditional food. Please note the secret ingredients, roasted sesame. Do not skip this, it makes the sambal has a deep nutty fragrance, and freaking delicious!

Ingredients :

- 2 chickens, cut into 6-8 pieces, according to your liking

- 1/2 tsp salt

- juice of 1 lime

- 1 lemongrass, mashed

- 2 cm galangal, remove the skin, mashed

- 2 bay leaves

Grind the following into spice paste

- 8 cloves of garlic

- 1 tsp of coriander seed, you can also use the ground coriander

- 4-5 cm of fresh turmeric

- 3 cm fresh ginger

- 6 candlenut

- 2 lemongrass (only the white part)

- 3-4 cm of galangal
- 1 and 1/4 tsp of salt, or adjust it according to your liking
- appx 150 ml water

psssst...this is the secret ingredients of the perfect sambal!

Chili Sauce with belacan paste
- 12 red cayenne chilies (Indonesian : cabe merah keriting)
- 6-8 bird eye chilies (Indonesian : cabe rawit merah). Be careful with this chili, it's freaking hot! *you can reverse the amount of chilies, if you are a fan of spicy hot sambal*
- 4 cloves of garlic, deep fried 
- 1 regular size tomato, remove the seed and deep fried for about 2-3 minutes
- 1 tsp of terasi/belacan, pan roasted 
- 1 tsp of sesame, pan roasted for about 1 minute
- 1 tsp of coconut sugar, or you can use just regular granulated sugar
- 1/2 tsp of salt, adjust this according to your liking. Some belacan taste more salty than the other, so add the salt in small amount first.
- 3-4 tablespoon of sizzling hot oil (use the oil that previously used for deep frying the chicken), adjust the amount of hot oil according to your taste, the more oil you use, it will get runnier.

How To :
1. Rub the pre-wash chicken with salt and lime juice, let sit for at least 5 minutes. This to remove the unpleasant smell of the chicken. 
2. Arrange the chicken in your pressure cooker, pour the spice paste, add the mashed lemongrass, bay leaves and galangal.
3. Let cook for 30 minutes, the counting starts after the pressure cooker whistling
4. After all the steam is gone, re-cook the chicken with open lid until the water evaporated.
5. Chickens are ready for deep fries.

Sup Ayam Tauge Tahu

Yang ini saya yakin para mommies pasti pernah buat. Menu simpel banget tp jadi andalan di rumah. Anak2 suka banget!!! Sampe anak pertama saya yang anti tauge bisa makan lho, termasuk taugenya juga. Hihihih, tp diselip2in tentunya :D 

Apa sih istimewanya sup ini? Kalo menurut saya, krn simpelnya dan isinya yg komplit. Udah ada protein hewani dari ayam, protein nabati dari tahu. Dan saya pake 3 warna sayur. Orens dari wortel, putih tauge dan hijau dari daun bawang dan seledri. Biasanya sih, sup ini tidak menggunakan wortel, tp krn saya pengennya lbh berwarna dan sehat, dikasih wortel malah lbh enak lho.

Yang perlu diperhatikan dalam memasak sup ini adalah saat membuat kaldu. Biasanya saya menaruh setangkai seledri saat membuat kaldu, dan menggunakan api keciiiil sampe sktr 45mnt-1jam. Hasilnya nanti kaldunya wangi tenan!

Demikian resepnya ya :)


Untuk kaldu :
6 potong ayam (saya pakai paha atas dan bawah), lumuri dengan air heruk nipis lalu dicuci bersih
1 tangkai seledri
1,5 L air

Bumbu halus :
5 buah bawang merah
5 siung bawang putih
garam dan lada (sesuai selera)
2 sendok makan minyak goreng

Isi : 
4 buah wortel (saya pake wortel lokal), potong2
1 buah tahu putih, potong dadu sktr 2x2cm, goreng hingga berkulit
segenggam tauge (atau sesuai selera)
3 helai daun bawang, iris2
1 tangkai seledri, iris halus

Untuk taburan :
3 siung bawang putih, iris halus dan goreng hingga kecoklatan. sisihkan 

Cara :
1. Rebus ayam yang sudah dibersihkan, dengan api sedang. Setelah mendidih, masukkan seledri (tidak perlu diiris). Kecilkan api, masak hingga kaldu menjadi wangi, kurang lebih 45 mnt-1jam. Buang lemak2 yg mengambang di permukaan dengan menggunakan sendok sayur atau saringan halus. Besarkan kembali api.
2. Tumis hingga wangi bumbu halus, masukkan ke dalam kaldu
3. masukkan tahu yang sudah digoreng dan wortel, lalu setelah agak empuk masukan tauge.
Matikan api, masukkan irisan daun bawang+seledri dan bawang putih goreng

IDFB Challenge # 12 : Baked yoghurt chicken with mashed cassava

IDFB challenge #12 kali ini sungguh sangat menantang! Gimana ngga, di ultah yang ke 2 nya ini, member diminta untuk membuat makanan berbahan dasar singkong dan yoghurt. Nah lhoooo, gak nyambung kan. Mikir kerassss tp gak dpt2, eh ternyata belakangan saya baru ngeh kalo singkong yg dimaksud bisa jg menggunakan tepung mocaf (modified cassava flour) atau singkong yg sudah difermentasikan alias tape :D Kalo tape, masih banyak olahannya yang terlintas di dlm kepala saya. Btw, sudah pada tau belum sih kalau tanggal 7 Oktober itu kita merayakan Singkong Day? 
Yang pasti, singkong yang kaya akan gizi dan karbohidrat namun rendah gula itu dipadankan dengan yoghurt yang kaya kalsium dan sangat baik untuk saluran cerna, dijadikan satu menu, sudah pasti sehat :D 

Sayang disayang, saya kelupaan sama event ini. Baru ngeh lagi setelah teman2 bertubi2 posting hasil karya dapur masing2, yang tentu saja bikin handphone jadi ribut ting tung ting. Hahaha, lalu sayapun menyempatkan diri membuka grup lewat laptop, habis kalo dari smartphone kok notif masuk tp gak bisa dibuka :(

Setelah log in, kagetlah saya, hwaaaaa udah banyak kali yang nyerahin tugas. Dan hasilnyapun menggiurkan semua. Gimana dengan saya? *bengong*Kali ini harus lbh semangat menyingsingkan lengan untuk masuk dapur :D Berhubung saya liat kebanyakan pada membuat makanan manis, saya pilih yg savoury saja. Udah ada rencana, besok setelah mengantar anak saya sekolah mau mampir ke pasar untuk beli singkong dan beberapa kebutuhan lain. Ternyata suami saya terburu2 pagi itu karena ada keperluan kantor, gak sempet ke pasar! udah gitu ketemu tukang sayur kok gak ngeh untuk berhentiin. Duh, akhirnya mengandalkan mas yg biasa lewat rumah yg datangnya pun tak pernah pasti! Udah pasrah saya, habis mau gimana lagi?

Wah, bener aja, sampe jam 1 siang gak ada satupun tukang sayur yang lewat. Mingkem deh saya, tp daripada gak ngapa2in, saya mengolah yang ada di kulkas aja. Kebetulan hari minggu kemarin habis beli ayam yg belum sempat dibumbuin. Jadi akhirnya improvisasi darurat! hahahahah, dulu pernah ada seorang teman yg membuat ayam bakar dengan bumbu mustard dan madu. Saya ganti deh, jadi yoghurt dan madu ditambah rempah2 yang simpel bgt. Gak pake repot deh pokoknya :D

Demikian resep ala saya :
6 potong ayam 
garam
1 buah lemon

untuk rendaman ayam :
3 sdm penuh yoghurt plain
1 sdm madu
1 sdt garam
merica
1 1/2 sdt air perasan lemon
3 siung bawang putih, diparut/diulek
italian pinch secukupnya*
butter untuk olesan 
*italian pinch ini bumbu andalan saya banget, terdiri dari : marjoram, thyme, rosemary, sage, oregano dan basil kering

untuk olesan ayam :
1 sdm madu
air perasan lemon
bumbu italian pinch, secukupnya

untuk mashed cassava :
300 gr singkong, dikukus lalu dilumat selagi panas
1/2 sdt garam, atau sesuai selera
lada secukupnya
seledri iris halus
keju parut, secukupnya sesuai selera

untuk saus yoghurt :
2 sdm yoghurt plain
1 sdm mayonnaise
1 helai daun mint, diiris halus
beberapa helai seledri, iris halus
garam dan lada, secukupnya

Cara Pembuatan : 
1. Lumuri ayam dengan garam dan air jeruk lemon, biarkan sekitar 20-30menit
2. Aduk rata yoghurt, madu, garam, merica, air perasan lemon, bawang putih parut dan bumbu italian pinch. Masukkan ke wadah dengan ziplock.
3. Masukkan ayam ke wadah platik ziplock dan lumuri dengan bumbu hingga rata. Masukkan ke dalam kulkas dan biarkan menyerap (sekitar 2jam)
4. Nyalakan oven 180 dercel 
5. Tata ayam di dalam baking pan yang sudah dialasi alumunium foil yang sudah dioles butter, tutup dengan alumunium foil, panggang sekitar 40 menit hingga matang dan kulit mulai berubah warna
6. Olesi masing2 ayam dengan bumbu olesan, ini membuat ayam warnanya jadi mengkilat dan cantik kecoklatan
7. Panggang lagi selama 15 menit hingga kulit menjadi krispi dan kecoklatan. Matikan oven, sisihkan ayam

Sajikan  ayam panggang dengan mashed cassava dan saus yoghurt.

Jadi akhirnya, di saat2 genting, sudah hampir jam 5 sore, datenglah tukang sayur! Sambil harap2 cemas saya panggil dan tanya. Alhamdulillah, memang masih rejeki saya ikutan challenge, hahaha, mas tuksay bawa singkong *jogedjoged*

Jadilah menu ini, yg menurut suami saya, enak :D mashed cassava yang sempet dikira mashed potato pun rasanya enak. Memang sudah saatnya kita melepaskan diri dari ketergantungan terhadap nasi! Apalagi singkong juga ngga bisa dipandang sebelah mata dengan kandungan gizi yang super padat dibanding dengan beras. 

Maafkan untuk foto yang ala kadarnya, cuma sempet jepret2 5 menit sebelum adzan maghrib berkumandang :)

Dengan ini saya ucapkan selamat ultah yang ke-2 untuk IDFB, makin keren dan asik aja yaaa! 

UPDATE : 
maaf teman2, krn nulis resep sambil mata nyaris merem, ada ingredients yang ketinggalan di bahan rendaman ayam, yaitu sejumput bubuk ketumbar. Thanks ya :)

boy's favorite

Punya dua anak cowo yg aktif dgn dua karakter berbeda, definately took me to the next level of motherhood *pheewww. Yg satu lincah, ceria, loud (suaranya kayak pake toa deh pokoknya), keras kepala daaaan sangat picky :(( Yg kedua, lbh easy going, serius, manis, keras kepala ada di level sama kayak kakaknya, alhamdulillah sampe saat ini, makannnya cukup ok. 

Waktu si adek masih blom setahun, makanan mereka jelas berbeda. Tp sekarang, demi mempermudah proses saya mempersiapkan makanan mereka, sebisa mungkin cari menu yg dua-duanya bisa makan.

Dan itu sangatlah tidak mudah *lap kringet lagi. Si kakak cuma mau sayur bayam, sawi sama wortel, adiknya sih masih lumayan, dia suka jagung, kol, kacang2an, kangkung, oyong juga mau. Nah krn list nya si kakak lbh pendek, terpaksa si adek seringnya ngikut menu kakaknya. Bayu suka sekali ikan, tp Satria, blom di rekomen untuk makan ikan oleh dsa nya, berkaitan dgn alerginya. Jadi kalo Bayu makan ikan, adeknya makan daging sapi or ayam. 

Nah ini, salah satu resep favorit mereka berdua nih, keduanya bisa makan, dan memang sukaaa banget!

Padahal simple banget, gak pake ribet, gak pake bumbu yg susah2...namanya sup ayam kembang tahu. Ini nih penampakannya. 

resepnya guampaang banget...aseli, bumbunya juga cuma 1 jenis : bawang putih!

Sup ayam kembang tahu 

Ayam 1/2 kg (saya pake paha bawah semua, pas adanya itu)

bawang putih 3-4 siung, digeprek

daun bawang 1 helai

kembang tahu secukupnya (saya pake yg kering)

Tahu putih secukupnya, potong2

sawi hijau 1 ikat

minyak goreng 2 sdm untuk menumis

garam, merica secukupnya sesuai selera

cara pembuatan : 

1. Ayam dicuci bersih dgn air jeruk nipis, rebus dgn air 1 liter, didihkan. Angkat lapisan lemak2 yg mengambang di permukan panci. Kecilkan api dan direbus sampai wangi, sampai sekitar 50menit. 

2. tumis bawang putih geprek dgn minyak sampai wangi, masukkan ke rebusan ayam

3. di panci lain, rebus kembang tahu, tahu dan sawi yg sudah dipotong-potong hingga lunak (saya selalu merebus kembang tahu dan sawi secara terpisah, krn mnrt saya kalau dicampur, bau kaldu ayamnya jadi lain), tiriskan

4. masukkan garam dan merica 

5. iris2 daung bawang, taburkan 

Sup ini rasanya light, tp enaaaak, kaldu banget. Anak2 suka berebutan makannya n i feel like the happiest mommy in the world, hahahahha. Apresiasi dari customer cilik itu sesuatu banget deh ;)