Archive for the 'Veggies' Category

Terong Balado Istimewa | Hot & Spicy Eggplant

I’m so excited for this recipe! This is a twist on the traditional Indonesian Spicy Eggplant. Eggplant is one of my absolute favorite vegetable. If you love eggplant and if you love spicy food, bingo, this recipe is perfect for you. When you have the first bite of this dish, the juiciness and the spiciness won’t make you stop eating. I tell you, I rarely brag about my food!

terongbaladoistimewa

Ingredients
3 Japanese eggplants
½ lbs ground beef
2 Tbs dried shrimp, coarsely chopped with knife or in a chopper
4 clove garlic, minced
4 shallots, minced
1 tomato, diced
1 green pepper, sliced
½ handful basil leaves, coarsely chopped
3-5 Thai bird eye chillies, depend on your spiciness preference
2 tsp Sambal Oelek (ground red chili paste)
1 Tbs red pepper paste/gochujang
1 tsp soysauce
½ tsp pepper
½ tsp salt
1 tsp sugar

Instructions
Preparing the eggplants
Cut the eggplant into 2 big slices.
Divide each slices into two thinner slices horizontally.
With the flesh facing up, line the eggplants on a tray and loosely sprinkle the eggplant flesh with salt.
Leave them for 20-30 minutes, to allow the solanine (a chemical found in the flesh) to leach out, and brush off with a damp cloth.
In a frying pan, heat 1 cup of oil to about 325 degrees F.
Cut the eggplant slices into smaller 1″ pieces.
Fry the eggplant until half cooked and drain on paper towel.

Putting it all together
In a pan, heat oil.
Stir in garlic, shallots, bird’s eye chillies, and dried shrimp.
Add in the ground beef and cook until medium rare.
Put in the red pepper paste and the Sambal Oelek.
Stir in the tomato and mix well.
Add in green pepper slices.
Finally, put in the fried eggplant and mix well.
Add salt, pepper and sugar to taste.
Sprinkle the basil leaves.
Serve with warm steam rice.

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Bakwan Jagung | Indonesian Corn Fritter

This famous Indonesian appetizer is everyone’s favorite in all kinds of gathering. In Brata’s family, we often just eat this with steam rice, making it a main entree instead of just appetizer.

bakwanjagung1

Ingredients
432 gram (1 can) sweet kernel corn
5 cloves garlic, minced
4 shallots, minced
1 stalk green onion or scallion, cut thinly and minced
100 gram all purpose flour
1 large egg
1½ Tbs coriander powder
1 tsp salt
½ tsp pepper
1 tsp sugar
1 tsp baking soda
Vegetable oil, for frying

Instructions
In a deep fryer, heat oil to about 325 degrees F.
In a medium bowl, combine all ingredients, with baking soda being the last to be stirred in.
Drop by tablespoons into hot oil.
Cook 2 to 4 minutes, or until golden, turning once.
Drain on paper towels.

Tumis Tempe Saus Tauco | Sauteed Tempeh with Black Bean Sauce

Ever since I succeeded making my own tempeh, I just got so excited about it and make it over and over again. I have done 6 trials and 2 of them were a success. I failed 4 times, but this last time I succeeded. I’ll post about the tempeh making process sometimes. So, from that last successful attempt, I made this dish, which is basically sauteing the tempeh with Black Bean sauce.

tumistempetauco

Ingredients
500 gram tempeh, cut into 0.5″ dices
3 clove garlic, minced
3 clove shallots, minced
1 long red pepper, cut thinly
3 Thai bird eye chili, chopped
½ tsp ginger paste
1 tsp galangal powder (if using real galangal root, cut a 0.5″ piece and crush it)
2 Tbsp fish sauce
3 Tbsp sweet soy sauce
3 Tbsp black bean sauce (tauco)
3 Tbsp tamarind (liquid essence from boiling approx. 1″ tamarind)
1 tsp sugar (to taste)
½ tsp salt (to taste)
3 Tbsp water

Instructions
In a medium heated pan, add 1 Tbsp vegetable oil.
Stir in garlic and shallots until fragrant.
Add in the bird’s eye chili, ginger paste, and galangal powder, and stir until well mixed.
Add in the fish sauce, sweet soy sauce and black bean sauce.
Put in the tempeh.
Pour in the tamarind liquid and stir until well mixed.
Add salt, sugar, water, and then check for seasoning.
Serve warm with rice.

Tumis Tuna Pedas | Spicy Tuna Stir Fry

Okaaayyy… I’m going to start writing posts with my cooking experiments in the kitchen. Since I got married, I cook practically everyday. From boiling water to Babi Rica-Rica, it’s almost like I can’t ever leave the kitchen. Today I made Spicy Tuna Stir Fry for our lunch, using just whatever I have in my fridge. It’s a spicy dish and it’s very simple.

Ingredients
½ Tbsp margarine
20 gram onion, diced
4 red chilies, shredded
1 Thai bird eye chili (cabe rawit), chopped (could use more if you like hot & spicy)
3 clove shallots, minced
2 clove garlic, minced
½ package of French Style green Bean, (bought the package in Wal-Mart Frozen Veggie isle)
1 can of tuna (chunks/flakes)
2 Tbsp Indonesian Chilli Sauces (Sambel ABC, etc…)
1 tsp Blacan/Dried Shimp Paste (Terasi goreng)
1 tsp palm sugar
1 tsp sugar
½ tsp white pepper
½ tsp salt (to taste)

Instructions
Heat up a pan and melt margarine.
Stir fry garlic, shallots, onions until fragrant and slightly golden.
Put in red chilies and the bird eye chili.
Stir in blacan and palm sugar.
Add in the tuna chunks, green beans, chili sauces, sugar, pepper, and salt.
Stir fry everything until well blended.
Serve warm with rice.