Indonesian Kalasan chicken

This menu makes me feel “at home”, somehow makes me forget I am half of the globe away from my hometown. For those looking for recipe that incorporates turmeric, this may suit you.  This is Indonesian traditional fried chicken recipe, very popular and you can find it almost everywhere in Indonesia, though sometimes people use different name but usually we can tell from the basic taste, turmeric and coriander.

 

ayam kalasan 1

 

1. Prepare and cut the chicken. I hope this picture would give you idea about  the size of the chicken I used since I didn’t know its weight.

ayam kalasan 7

 

2. Prepare the ingredient: 1 lemon grass(cut), 2 fresh turmeric about 1.5″ each, 5 shallots, 4 garlic, 4candlenuts, 4 bay leaves,3″ galangal, and 1 tbs coriander. Ground the turmeric, shallots, garlic, candlenut, and coriander. My method is using food processor  by adding 1C of water, quick and easy.

ayam kalasan 6

 

ayam kalasan 5

 

4. A. Arrange the lemon grass, bay leaves, and galangal on the top of chicken in the medium pot.

B. Pour the liquid from food processor. C. Add water just enough to cover the chicken (not too much to make the chicken floating). Add about 1 tbs salt, taste it once the water start boiling, add more if needed. D. Leave it for 15 minutes(this is my additional step to make sure the chicken absorbs the seasoning thoroughly), cook for 1 hour until the chicken is tender.

ayam kalasan 3

 

5. Drain the liquid,  you can store it in air tight container in the fridge.

ayam kalasan 4

 

6. Fry in medium heat oil until golden brown, serve!

ayam kalasan 2


Coconut Fried Shrimp

I made this menu just because I wanted to finish up the sweet coconut flakes in my fridge. It is a left over from baking and had been sitting there like forever. This is very simple and almost no fail menu, the shrimp itself is very tasty so you will not really mess it, even with basic salt and pepper seasoning this will still be great.

coconut fried shrimp 1

 

coconut fried shrimp 3

 

1. Prepare 2 C big shrimps, peel off the shell. Mine is like 4″ – 5″ long individually, I left the tail and half part of the head. Marinate with 2 tbs of lemon juice for 5 minutes. Ground 2 cloves of garlic, 2 shallots, 2 candlenuts, 1/2 tsp salt and 1 tbs coriander, mix with 1 beaten egg white.

coconut shrimp 4

 

2. Pour the seasoning into the shrimp, marinate for 15 minutes.

coconut shrimp 5

 

3. Roll the shrimp onto sweet coconut flakes, press to get it fully coated, fry in medium heat oil.

coconut shrimp 6

 

4. Bon appétit.

coconut fried shrimp 2

 


Kaastengels – Cheese Cookies

Kaastengel is quite popular in Indonesia, it’s Dutch cookies. Due to long historical colonial ties, there are many Dutch culinary that become common for Indonesian people including this cookies.

We usually make this for Christmas, New year, Lunar New Year, Lebaran (Moslem New Year), and other special occasions to treat guess along with tea and other snacks. This time I made it for my little one, for her snack time. As much as possible I’ve been trying to serve her with natural and homemade food. It is a peace of mind knowing what ingredients are put into the food as we have more control about it.

This recipe has been modified, make it slightly firmer so that she can grab it easier( I mean less mess, better for me too 🙂 ) yet still soft enough it melts quickly in the mouth.

Kaastengels 1

 

Kaastengels 3

 

1. Cream with the mixer 1C organic sweet butter, 1 organic egg, 1 tsp organic vanilla extract, and 2 tbs sugar( this is the only non organic ingredient I used since I didn’t have it ready in the pantry).

2. Add 2.5C organic all purpose flour and 1.5C shredded organic cheddar cheese. Fold/ mix well with hands but do not knead.

3. Shape the dough into whatever cookies shape you like. Mine is the classic kaastengels shape, 1.5″ stick. Glaze with egg wash, top with shredded cheese. bake for 20-30 minutes until golden brown and cooked inside.

4. Enjoy!

 

Kaastengels 4

 

Kaastengels 2


Mushroom CreamCheese Puff pastry

I tried couple times to make my own puff pastry, they tasted good but didn’t have the texture I was looking for. I think I need to practice more rolling and folding the dough to get those nice layers. Since I had been so curios about this recipe, I got it from Pinterest, I decided to go with the frozen pastry sheet available in grocery store. That cut the work and time, thanks to Pepperidge Farm, the pastry sheet I used.

 

mushroom pastry

1. In this recipe I only used half of the package = 1 pastry sheet. Prepare the oven at 350F.

mushroom pastry 5

A. Mix following ingredients for the filling mixture: 4 oz creamcheese( room temperature), 1/4C parmesan, 1/2C mushroom, rinsed and drained( I used canned mushroom because it’s what I had that time), 1/4C chooped sweet onion, 1/2 tbs garlic powder, 1 tbs green onion, dash of pepper.

B. Cut the pastry sheet on well floured surface, add the filling mixture.

C. Brush the edge with the egg wash( for the egg wash, I whisked 1 egg without water), fold and seal.

D. Cut to 5 or 6 pieces. Brush the top with egg wash, sprinkle with pepper.

2. Bake for 15 minutes, take out and apply another egg wash, put back to oven for 5 more minutes, do it as quick as possible. Why do this? because I want to make sure the surface will have nice color, shining gold 🙂

mushroom pastry 2

mushroom pastry 4

3. Bon appétit

mushroom pastry 3


Seared Salmon with Cherry Tomato Vinaigrette

We have a section in the freezer dedicated to salmon since my little one hit 1 year mark. It is her favorite menu. With all those salmons ready to be grabbed and cooked I started searching new salmon menu, I found this recipe here http://www.foodandwine.com/recipes/pan-roasted-salmon-with-tomato-vinaigrette.

I changed the cooking method, instead of transferring the salmon from stove to oven I just seared the salmon on the pan and put lid to cover couple minutes to make sure it’s cook entirely.

salmon

salmon 2

salmon 1

salmon 3


Cheese Stuffed Jalapeno

This morning I got message from WordPress, informing my blog’s 2nd anniversary. Then I checked my archive, 62 posts, wow… it may not sound a lot to many of you but to me it is big number, how did I write that all? I do hope, whether sweet or sour, my posts bring you inspiration. Thank you my followers, the readers, and the visitors!

Since today is quite special, I want to celebrate with this easy yummy recipe, Cheese Stuffed Jalapeno, enjoy!

 

cheese stuffed jalapeno 1

1. Clean and cut 5 big Jalapenos in half, seeded.

2. Mix the filling: 1/3C cream cheese, 1/4C Parmesan, 1/4C Cheddar, 1/4C white swiss cheese, 1 tbs green onion, dash of pepper.

3. Fill the Jalapenos with the filling, bake at 325F for about 20 minutes. Use the foil to line the pan, spray the bottom with olive oil first.

4. Add extra shredded parmesan and green onion on the top, serve.

5. Bon appétit!

 

stuffed jalapeno 3


Mango Salad

This menu is perfect for my mango craving,… well, I feel like I didn’t get to eat enough mango when I was visiting Indonesia last time. Also perfect for summer since I am so ready to say goodbye to this winter. Enjoy!

mango salad 2

1. Prepare: 1 big mango ( I prefer the half ripe as it’s firm enough for crunchiness yet not too sour) thinly sliced, yields about 2C. 6-8 cherry tomatoes, halved. 1/4C roasted peanut, chopped. 2tbs dried shrimp, rinsed. 1/4 tsp shrimp paste. juice from 1/2 lime. 2tbs fish sauce1/4C cane sugar, melted with 2tbs water added. 1 clove of garlic. some sliced thai chilles.

mango salad 1

2. Using a mortar and pestle, ground/ bash garlic, dried shrimp, shrimp paste, and then half of the roasted peanuts at the last. Add Lime juice, fish sauce and melted cane sugar. This will be the dressing.

3. On the small bowl, mix the mango, tomatoes, and chillies, then put the dressing and mix well.

4. Add the remaining roasted peanut and cilantro for garnish, serve, bon appétit.

mango salad 3