Pesmol Ikan Kembung (Short Mackerel in Spicy Onion Sauce)

I was tempted to short mackerel since I was child. Nowadays, I never let through to buy this fish whenever it was displayed in grocery. Usually I just deep fried this fish and eat it with Sambal (one of Indonesian staple food that has spicy flavor). But today I try to make something different. Then I remembered that I have ever eat Fish Pesmol in Sundanese Restaurant and I like the spicy onion sauce of Pesmol. I searched the recipe in the internet and Voila.... Here they come....

In the original recipe, she used White Pomfret fish (Ikan Bawal), so I just substitute the main ingredients. Overall I love this recipe, fresh and spicy. If you don't like spicy food, you can eliminate or reduce the bird-eye chilli. Hope you enjoy it..

Pesmol Ikan Kembung 

(Short Mackerel in Spicy Onion Sauce)

 Ingredients:

• 500 gram Indonesian mackerel (Ikan Kembung), you can substitute to other kind of fish that you like
• 1-2 lime, squeeze to get the juice
• 3 cm fresh galangal, crushed
• 1 lemon grass, bruised
• 2 kaffir lime leaves
• 2 Indonesian bay leaves
• 6 shallots, halved, sliced
• 1 spring onion, sliced
• 1 lemon grass, sliced
• 1 small size tomato, sliced
• 1 long red pepper, angle sliced
• 5 whole bird's eye chillies
• water as desired
• 1/2 tablespoons vinegar (can be substituted by tamarind juice)
• 2 tablespoons cooking oil

Ground Spicy Paste:

• 3 shallots
• 5 cloves garlic
• 5 candlenuts
• 3 cm fresh turmeric 
• 1 cm fresh ginger
• salt, sugar, and pepper as desired

 Directions:

• Rub fish with lemon juice, salt and pepper. Marinate for 15-30 minutes. Deep fry until golden brown, then set aside.
• Stir fry ground spicy paste, galangal, lemon grass, bay-leaves, and kaffir lime leaves in a small amount of oil until fragrant.
• Add water, salt, pepper, and sugar. Bring to boil. Add whole sliced shallot, spring onion, lemon grass, tomato, long red  pepper, and bird's eye chillies.
• Add vinegar/tamarind juice. Cook until chillies and shallots wilted then add fish. Stir evenly in small heat until all the paste seep into the fish. Serve with warmed rice.

Recipe in Bahasa Indonesia version

Pempek (Palembang Stuffed Fish Cake)

Pempek or we can called it Palembang Stuffed Fish Cake is a savoury fish cake delicacy from Palembang, capital city of South Sumatra. It is usually served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuko. Pempek is one of my favourite Indonesian cuisine since I was child. I really love it. I still remember when I got my first pregnant, I ever asked my parents to bring Pempek from Pontianak just because I really want to eat Pempek that is made by my mother's friend. 

Now, I try to make it by myself. So, I don't need to imported  it again from Pontianak, or maybe from the origin place, Palembang. I was so happy because although it was my first experiment to made it I can made it successfully :D But only for Pempek Lenjer, not for the Kapal Selam type, it was so hard to make it perfec.

Pempek dough is made from a mixture of boneless ground fish meat, commonly Indonesian uses Ikan Tenggiri (kind of Wahoo or Spanish macakerel) with water, salt and tapioca. But some of others uses Ikan Gabus (Snakehead fish) or Ikan Belida (Featherback fish). Many people said the best tasting pempek are made from Ikan Belida, but it is so difficult to find that fish in Malang, very rare, so I use the usual thing and easy to find, Ikan Tenggiri.

The other important part of this cuisine is Kuah Cuko. The colour of this sauce is dark brown. Just make sure you made the sauce from palm sugar (gula aren), because it will give good colour of the sauce better than if you use brown sugar/coconut sugar (gula merah). But the best thing will always gula merah Linggau, palm sugar from Palembang.

 

Pempek (Palembang Stuffed Fish Cake)

Source: NCC

Ingredients:

Basic Dough:

• 500 grams boneless ground Ikan Tenggiri (Spanish macakerel) meat
• 100 milliliter icy water
• 1 egg
• 25 grams wheat flour
• 1 tablespoon salt
• 1 teaspoon sugar
• 4 clove garlic, minced
• 100 milliliter water
• 400  grams sago flour (Tepung sagu tani)
• 3 tablespoons Tang Mien Flour (wheat starch flour)

Kuah Cuko:

• 250 grams palm sugar
• 50 grams tamarind
• 1 teaspoons ground dried shrimp
• 2 cloves garlic, minced
• 750 milliliter water
• 2 tablespoons rice vinegar
• bird eyes chilies, ground 
• salt

Directions:

Basic Dough:

• In a bowl, mix boneless ground fish meat, icy water, and egg. Mix well (use your hand better than spoon). Take in chiller until thicken.
• In a bowl, mix wheat flour, sugar, salt, minced garlic, and water. Stir it while boiled in small heat. Stir continuously until thicken. Leave it cold and take in chiller after that.
• After 30 minutes, take out all the ingredients that you put in chiller. Mix all ingredients in different two bowl into one bowl. Mix well (use your hand again).
• Add sagu flour and tang mien flour gradually while you knead the dough slowly until smooth and not sticky in the hand.
• In a big pot, boil water. Add some cooking oil to make Pempek looks shiny and didn't stick each other while boiled.
• On your work table, dust sagu flour. And also don't forget to dust your hand also with sagu flour.
• Take a small amount of Pempek dough, shape it into ball (if you make Pempek adaan), or shape into long cylindrical (if you make Pempek lenjer), and you can also add chicken egg wrapped within the dough (Pempek kapal selam).
• Plunk Pempek into a pot of boiling water. Let pempek float. Take it and leave it cold.
• Deep fry until golden brown. Serve with kuah cuko and cucumber chopped. You can also add some noodles or ground dried shrimps to enrich the flavour.

Kuah cuko:

• In a saucepan, add water, tamarind, palm sugar. Let the sugar dissolve and wait until boil.
• Add minced garlic, ground dried shrimp, ground bird eyes chilies, salt. Bring to boil. Turn off the heat. Add vinegar. 
• Strain it. Ready to be served.

Lumpia Sayur (Vegetable Spring Roll)

Spring roll or Indonesian called it with "Lumpia", are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn (春卷) found widely in Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.

I do love spring roll. My mother usually make this for me and my family when Ramadhan (fasting month) come or make it only for snack in our daily. Although fried spring roll is more crunchy than this one, but in my personal taste I like the one that is not fried better than the fried one. I love the authentic taste of the original flavor of spring roll wrapper.

This recipe is adapted from Resep Keluarga Nugraha which I changed the filling. In original recipe used chicken meat, shrimp, and bamboo shoot. Just because my husband is a vegetarian, so I only use bamboo shoot, sprout, and carrot for the filling. I didn't make the dipping sauce as the recipe written. I only serve this with simple chilli sauce, bird's eye chilli pepper, and spring onion.

Lumpia Sayur (Vegetable Spring Roll)

Category : Appetizer and Snacks

Style : Indonesian

Servings : 20 spring rolls

Ingredients

Wrapper, mixture:

·         110 grams all-purpose flour

·         60 grams rice flour

·         2 eggs, beaten

·         350 ml water

·         5 tablespoons cooking oil

·         ½ teaspoons salt

·         ½ teaspoons chicken bouillon powder (optional)

Fillings:

·         6 medium-sized shallots

·         4 cloves garlic

·         120 grams bamboo shoot, finely chopped

·         120 grams carrots, finely chopped

·         100 grams sprouts

·         2 tablespoons oyster sauce

·         2 teaspoons sugar

·         ½ teaspoons salt

·         ½ teaspoons pepper

Dipping sauce:

Hot chili sauce

Directions

1. Wrapper : made thinly wrapper using a 20 cm-frying pan
2. Filling : Sautee garlic and shallot at a medium-high heat in a pan until fragrant. Add bamboo shoot, carrot, and sprout. Stir evenly. Add oyster sauce, sugar, salt, and pepper until well-cooked. Remove from the heat and leave it in room temperature.
3. Take a spring roll wrapper and fill with approximately 1 tablespoons of filling mixture. Wrap and shape it.
4. Serve the spring rolls with the hot chili sauce, bird’s eye chili pepper, and spring onion.

Tekwan (Palembang Fish Ball Soup)

Tekwan is a fish soup typical of Palembang, Indonesia. The fish cakes are made from the dough of fish and tapioca (or sago starch) similar to Pempek. The fish cake is cut in small sizes and presented in shrimp broth with a distinctive flavour, served with rice vermicelli, mushrooms, sliced jicama, and sprinkled with sliced fresh celery, scallion, and fried shallot. Some people made the fish ball from ikan tenggiri (Spanish mackerel), but the other made it from ikan belida (Featherback fish) or ikan gabus (Snakehead fish). All of them are freshwater fish.

Actually I have been several times made this tekwan. But I don't know why the texture of the fish ball never been same as what my mother's made. Maybe I add too many fish in the mixture or something like that. My mother gave me tips to not add so much fish to the mixture to make it more chewy and mix it with ice/cold water. Maybe when I made this in the next time, I will revised the recipe.

 

Tekwan (Palembang Fish Ball Soup)

Source :  "Resep Keluarga Nugraha"

Ingredients:

Fish balls :

• 325 grams boneless ground Ikan tenggiri (Spanish mackerel) meat
• 100 grams tapioca starch 
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon pepper

Soup :

• 250 grams prawns
• 25 grams dried black fungus, soaked with hot water
• 2 medium sizes of jicama (bengkoang), peeled and slice into long and thin shape as you wish
• 20 grams dried lily flower (bunga sedap malam kering), soaked with hot water
• 1 stalk of Chinese celery, chopped finely
• 6 teaspoons salt
• 1/2 teaspoons pepper
• 2 tablespoons sugar
• 2 liter water
• 5 cloves garlic, chopped
• 1 medium size of onion, chopped
• cooking oil

 Other ingredients:

• 2 stalk of green onion, chopped finely
• 1 stalk of Chinese celery, chopped finely
• fried shallot flakes
• dried rice vermicelli, soaked with hot water
• soy bean sauce (optional)
• slices of lemon (optional)

Directions:  
Fish ball:

• Add all the ingredients to make fish ball and mix it well. 
• In a pot, boil water, reduce the heat. Take a tablespoon of fish ball dough and shape it into small balls by using two tablespoons. Drop into the pot until the fish ball floated. Then take away the fish ball and set aside.

Soup :

• Add 2 tablespoon of cooking oil. Stir fry garlic and onion until fragrant. 
• Peel the prawn shells of, add the shell and head. Stir it well until the shell and head turning into red.
• Pour the water, boil it. Then strain the prawn soup.
• Boil again prawn soup after you strain it. Add chopped prawns, jicama, soaked black fungus, and lily flower. Add sugar, salt, pepper, and Chinese celery. Cook until all the ingredients well-cooked.
• Add fish ball, take the soup into re-boil. Turn off the heat.
• Ready to be served with green onion, Chinese celery, soaked rice vermicelli, fried shallot flakes. If you like you can add some soybean sauce and slices of lemon juice and some chili sauce.

Kitty in Noodle Land

I don't know when I was fall-in-love with making Bento for the first time. I just realize that I really enjoy my Bento-ing time. Truthfully I didn't make Bento everyday as my lunch at work. I only made it for my hubby twice a week, on Tuesday and Wednesday (if I am not busy enough prepare everything in the morning, LOL).

Here it's my first bento creation. It was very very very ugly, not well-organized. I just pick everything that I find in the refrigerator and of course in our dining table.

The Bento only consist of:

• Rice. I used cat-head-jelly mold to form the rice. Theoretically to form the rice we must use rice-mold. But at that time, I still don't have any rice-mold so I used anything that can be used in emergency condition, LOL. I made the ears and eyes from Nori (seaweed-sheet). For the sexy-mouth I only use tomato sauce. 
• Instant fried noodles. Not so healthy food for lunch, but very instant and quick to make in a hectic morning.
• Vegetable spring roll
• Egg pancake

So, now you can conclude that i am an amateur in Bento-ing right? :p

Bolu Gulung Pisang (Banana Roll Cake)

Ini pertama kalinya saya membuat bolu gulung, kebanyakan resep bolu gulung memakai telur dalam jumlah yang banyak. Demi mempertimbangkan unsur kesehatan dan penghematan, saya mencoba mencari resep bolu gulung yang minimalis. Alhamdulillah di milis NCC ada yang mau berbagi resepnya. Jadilah resep aslinya saya modifikasi sedikit dengan menambahkan unsur pisang didalamnya. Alhamdulillah membaking kali ini terbilang cukup sukses -melihat track record perbakingan saya yang tidak pernah lepas dari kata gagal total.

Berhubung pisang yang saya potong terlalu tipis dan kondisi pisang juga sudah matang sekali, jadi di bagian bawah ketika memanggang hampir-hampir gosong. Jadi ada baiknya kalau teman-teman mau mencoba, cari pisang yang tak terlampau matang. Pada awalnya pun ketika menggulung kulitnya tidak retak, tapi saking saya masih pemula karena saya pikir kurang padat saya buka lagi gulungannya dan menggulung ulang, eh ternyata ada yang retak dikit.

Sayang, warnanya kurang hijau, ketika difoto malah jadi terlihat kuning Tapi tak apalah, yang penting rasanya tak mengecewakan...

Banana Roll Cake

Sumber : Milis NCC

Ingredients:
Bahan:

• 5 kuning telur
• 1 putih telur
• 1/2 sdm SP
• 80 gr gula pasir
• 60 gr tepung terigu protein sedang
• 15 gr tepung maizena
• 2 sdt susu bubuk
• 100 gr margarin, lelehkan
• 1 1/2 sdm santan instan
• 5 tetes pewarna hijau tua
• 3 tetes pasta pisang

Bahan Isi:

• Susu kental manis untuk olesan
• 3 buah pisang raja, belah 3 panjang
• 2 lembar keju slice

Directions:

• Tata pisang berjajar di loyang 28x28x4 cm yang dioles margarin dan dialas dengan kertas roti. Tata keju slice diatasnya. Sisihkan.
• Kocok telur, SP, dan gula sampai mengembang.
• Masukkan tepung terigu, tepung maizena, dan susu bubuk sambil diayak dan diaduk rata.
• Tuang margarin leleh, santan, dan pewarna hijau serta pasta pisang. Aduk perlahan. Tuang ke loyang yang sudah ada pisang dan lembaran keju.
• Oven 25 menit dengan suhu 190 derajat Celsius.
• Setelah matang, oles dengan susu kental manis. Gulung dan padatkan.

[Edisi # 10 MVB] Es Pisang Ijo - Makanan Sehat Berbahan Pisang -

Ini pertama kalinya aku ikutan berpartisipasi di MVB, di tengah kesibukan mengurus ini-itu menjelang The Day, pengen aja ngublek-ngublek dapur. Kebetulan Papa lagi baik banget, bisa dititipi beliin pisang sekalian beliau pulang kantor. Dan saking baiknya, Papa beli buanyyaaakk banget. Sampe aku stress ngeliatnya *bingung boo ni pisang mo diapain aja, sampe sekarang masih ada yg nangkring di kulkas*


Akhirnya setelah memutuskan 2 resep berbahan dasar pisang yang bisa disharing di MVB bulan ini *hostnya mbak Tiwi di Qatar sono*, resep es pisang ijo ini yang aku ajuin di MVB. Selain bikin es, aku juga bikin Banana Roll, sisa pisangnya sih dipake Mbah Putri bikin Pukis ama Kolak Pisang.

Berhubung bikin es ini pertama kali seumur-umur jadilah bingung luar biasa. Resep minta dari Mbak Yola di sini. Hanya saja sedikit aku modifikasi, resep yang aku posting di sini resep aslinya. Eh ya, kalo saranku sih buat teman-teman yg mo nyoba bikin, airnya dikurangi aja jumlahnya, trus klo kata Mbah Putriku sih airnya coba diganti ama santan biar adonannya lebih kalis dan ga keliatan lengket banget kayak yg aku bikin kemarin. Ntar aja deh kapan-kapan nyoba bikin lagi.

Es Pisang Ijo

Bahan-bahan:

• 40 gr tepung beras (aku nambahin 20 gr lagi pas bikin adonannya biar kalis, dicampur saat adonan pertama dah mendidih)
• 1/2 sdt garam
• 300 ml air
• 100 ml air daun suji (kemarin aku ga pake ini)
• 4 tetes pewarna hijau/pasta pandan (karena aku pake yg warna hijau muda jadinya warna pisang ijonya kurang ngejrenk)
• 5 buah pisang raja/kepok yang tua
• es serut (pake es yang biasa aja gpp, aku kemarin juga gitu)

Saus:

• 650 ml santan
• 50 gr tepung terigu
• 75 gr gula pasir
• 1 lbr daun pandan
• 1/4 sdt garam
• sirup cocopandan

Cara Membuat:

• Aduk rata tepung beras, garam, air, dan air daun suji. Tambahkan sedikit pewarna hijau/pasta pandan lalu rebus sambil diaduk-aduk sampai mendidih. Angkat.
• Tambahkan sedikit demi sedikit tepung beras sambil diaduk rata, lalu aduk lagi sampai kalis (tidak lengket). Ambil daun pisang, tipiskan adonan, taruh pisang diatasnya lalu balutkan dengan tepung hingga tertutup.
• Kukus pisang selama 20 menit. Angkat dan sisihkan.
• Rebus bahan saus sampai mendidih, angkat lalu dingkinkan.
• Potong-potong pisang hijau, tuangkan saus, es serut dan sirup merah.
• Hidangkan.