Tempe Goreng Tepung - Indonesian Fried Tempe

Tempe goreng tepung memang ngg ada matinya!
At least in my house.

Time to share another favorite menu of the house: tempe goreng tepung or fried tempe fritters, as I freely translate it.
Have you tried one?

Beberapa kali saya share di blog kalau tempe adalah salah satu makanan favorit sekaligus harta karun buat kami yang tinggal jauh dari tanah air. 
Tempe bukan hanya sekedar lauk khas Indonesia yang enak dan bikin ketagihan. Ada setangkup rindu dan rasa haru setiap melihat tempe. Mengolahnya menjadi makanan kesukaan keluarga melayangkan ingatan saya pada keluarga besar di Indonesia yang kerap berkumpul dan berbagi suka duka dengan ditemani sepiring tempe goreng. Di situ ada identitas bangsa yang kaya akan budaya kuliner dan sumber daya alamnya yang luar biasa. Ah, mau makan tempe aja jadi sentimentil hehehe! 
Itulah spesialnya tempe untuk saya dan keluarga.

want some?

I have shared several time in my blog that tempe is one of our favorite food and heavily treasured mostly by Indonesians living abroad.

Tempe is not just a typical or traditional delicious Indonesian food that you continue craving for more. There is a piece of 'home' and longing for the homey ambience as we eat  tempe with our loved ones. So now, allow me to share another favorite easy-peasy recipe for tempe.

Ready for tempe goreng tepung or Indonesian fried tempe?

Here we go...

Ingredients:

Tempe or tempeh - you can find it in oriental or Indonesian shop and also Trader Joe's which have its own home-brand tempeh.
Flour - 200 gr
Maizena - 1 spoonful
Turmeric - 1 pinch, if desired
Coriander - hoarsely ground, 1 tea spoonful
Garlic - 4 pieces, crushed. The best is the fresh one, otherwise you can also use garlic powder.
Shallot - 2 pieces, thinly sliced
Kemiri or candlenut - 2 - 3 pieces
Salt - as desired
Sugar - as desired
Spring onion - thinly sliced
Vegetable oil for frying

How to cook:

First, we prepared the spices. You can ground all the spices or just simply use the dry powder. Ground garlic, candlenuts and coriander together. In a mixing bowl, put the flour, maizena, ground spices, salt and sugar then mix them all well by adding water until the dough is well mixed and thick. Add the thinly sliced shallot and spring onion to the dough once it's mixed well.

Cut tempe as desired. For us, the thinner the better because then it get crispy when we fry it. Just to make sure that it's not too thin so that tempe stays intact when fried.

In a frying pan, heat enough vegetable oil for frying. Dip tempe to the dough and fry it until it's beautifully golden. And....that's it!
Your tempe goreng tepung is ready. You can eat it just like that with a little kick from fresh green chili or jalapeños :). Or pair it with a bowl of steamed rice and eat it while it's hot.

Bon appetit!

My fave!

Sop Buntut - Indonesian Oxtail Soup

More Indonesian culinary experience from my kitchen table :).

Let me introduce you all to Sop Buntut - Indonesian oxtail soup.

I recently went to our local supermarket here in Astoria and found halal oxtail. Yup, oxtail.

Although oxtail is obviously not a common ingredients here, but I found various menus from different countries using the same ingredients, like oxtail osso bucco and oxtail stew, for example.

Back home in Indonesia, sop buntut or oxtail soup has been widely known as a famous plate. Not only in authentic warung or street food vendors, but also in five-star hotels in Jakarta. Hotel Borobudur Jakarta, one of the luxurious hotels in the Capital, has long been recognized as 'the place' for the best sop buntut in town. 

Served with a warm plate of steamed rice and crackers, be it kerupuk or emping - or bitter nut crackers, sop buntut is one of the favorite choice for lunch or dinner. The rich texture and tender meat, enhanced with special aroma from the spices being used, makes sop buntut a yummy 

Some of you might not get a chance to try it in the restaurant here in the US,  but if you want, you can cook it at home.

Ingredients:

Oxtail - 2 pounds, usually it's already cleaned and chopped to pieces.

Garlic - 3 cloves

Shallot - 2 medium cloves

Coriander - 1 teaspoon
Candlenuts - 3 pieces

Nutmeg powder - as desired

Salt and pepper - as desired

Sugar - as desired
Vegetable oil
Carrots - cut in dice
Celery or cilantro or spring onion - all serves as garnish and my fave is cilantro and spring onion
Tomatoes

In some recipes, they use cloves. You are indeed welcomed to use it as it brings an exquisite aroma to the soup. I don't find one here so I skip it. But I make sure that nutmeg is added as it is sort of a 'signature' hint for this soup, at least in my family's recipe :). 

How to cook:

First, we get all the spices ready. Using mortar and pestle, grind the garlic, shallot, coriander and candle nut. Of course you are welcomed to use your food processor as well. Then heat one spoonful of vegetable oil and sauté the ground spices until it's well cooked and fragrant. In a large pot, boil the oxtail, together with the spices, until the meat is soft. I takes around 3 hours to get it tender, depending on the oxtail. Once the meat is tender, put carrots, celery/spring onion and boil it for 5 - 10 minutes. And sop buntut is ready.

Give some drops of fresh lime or lemon to add extra tangy kick in your soup and some fresh chopped chili if desired. You can also eat it together with a bowl of warm steamed rice.

lime or lemon gives you a fresh kick in the soup

Hope you get a chance to try this exotic culinary.
Selamat makan, bon appetit

Lemper - Indonesian Sticky Rice with Savory Chicken

Always happy to go back to my cozy kitchen and cook some more Indonesian food.

Lately we have been going out more frequently. With warmer weather, being outdoorsy is one of the best choices for me and the kids. And picnic is usually a pack-and-parcel with that. Therefore I need to have a good stock of yummy, healthy snacks for our adventure outside.

lemper :)

And Lemper - or Indonesian Sticky Rice with savory chicken filling (such a long name because we have no exact translation for that) is one of the yummy Indonesian snacks that my kids love so much. And it's easy to prepare it as well :).
Perhaps, to those who haven't tried lemper before, it's like a rice ball.
With savory filling.
But not really a round ball, as the shape is more like an oval one :).

Originally, it's wrapped with fresh, green banana leaves.
How I miss that!
Because besides the great and fresh looking from the leaves, it gives you extra appealing aroma while the sticky rice and the savory chicken are steamed.

But, as I am low in fresh leaves department here in NYC, I, unfortunately, have to change it with aluminum foil.
Not as pretty as the original version, but it's not that bad either.
Here's how it looks..

Wondering how to make it?

Let's check on the ingredients first:

Sticky rice - 500 gr
Coconut milk - 1 can, a half for the sticky rice and a half for the chicken
Lemon grass - 2 pieces (1 for the sticky rice, one for the chicken) slightly crushed
Bay leaves
Minced chicken - 500 gr
Shalot - 1 piece, thinly sliced
Onion - a half, ground
Garlic - 3 cloves, crushed
Coriander - ground
Candlenut - ground
Salt and sugar as desired
Veggie oil - 1 tablespoon

Banana leaves or aluminum foil for wrapping

And now let's cook.

First, we get the sticky rice ready. After you clean the sticky rice or glutinous rice in a pan, put water, coconut oil, lemon grass, bay leaves and salt and mix it together. I usually use a traditional way of determining how much water I need, by using my finger. Yes, my finger. One part of the finger's phalanx (that's the name, right) on top of the rice, that's the height of water I use. It might not be scientifically proven but it works for me. I always manage to get a well amount and balances steamed rice, not to dry, not to runny. So feel free to try my centuries-old-techniques :). After we mix it all, bring it to boil, use low heat to dry the excess water then put the lid on for about 20 minutes. I prefer using my steamer to get a better result. 

start with the sticky rice

Once the sticky rice is ready, set it aside and let's prepare the filling.
Put the veggie oil on a non-sticky pan, saute shallot, garlic, onion, coriander, and candlenut until fragrant and put the minced chicken. Cook it well and add lemon grass, bay leaves as well coconut milk. Cook it with low heat until all is well mixed and tender.

excuse my old pan :)

Now, time to wrap it!
Take a spoonful of sticky rice, spread it on the aluminum foil and add a bit of the chicken filling. Put a half spoonful of the sticky rice to cover the chicken and shape it as you wish, but perhaps oval is the easiest one as we will then wrapped it with the aluminum foil. Steam it for 15 minutes until the rice is well cook and well blended with the chicken.

Hope you enjoy it and have fun this summer!

Kari Ayam -Indonesian Chicken Curry

Have a soft spot for yummy, spicy food?

I have something for you today.

Let's try Kari Ayam - Indonesian Chicken Curry.

Being the largest archipelagic state with more than 17.000 islands, Indonesia is blessed with a huge variety of food and spices. From the part where I am from, we all love spicy food. And what I mean by spicy is not only using a lot of spices in our food, but also fresh chili. Lots of fresh chili :).

But of course, everything is adjustable. If you don't like or can't take hot and spicy food, you can always reduce or even eliminate those chilies.

So, here are the ingredients you will need:

Chicken breast, thighs and wings - 2 pounds, cut as desired

Potato - peeled and cut into cubes

Coconut milk - 1 can

Lemon grass - 2 pieces, cut and crushed 
Dried bay leaves - 5

Bumbu (to be ground)

Candle nut or kemiri - 3 pieces

Coriande or ketumbar - one teasponfull

Red onion - some thinly sliced, some ground

Garlic - crushed

Chili - as desired

Salt and pepper - as desired.

How to cook:

first, we get the fresh spices or bumbu ready. You can use food processor or the manual stone grinder like I have :). Grind all the bumbu above together until well mixed. The using a pan/skillet, saute thinly sliced red onion and crushed garlic until well cooked and fragrant. Put the ground spices or bumbu and cook it for a while until it's fragrant as well. Then put the chicken and cook it together for about 10 minutes. 

In a medium pot, boil 3 cups of water . Then add the chicken and the cooked spices with the water and cook it until it all boil again and the chicken is well cooked and tender. Put the coconut milk, lemon grass, dried bay leaves and potatoes, cook it for about 10 minutes until they are tender as well. And that's it. Your Kari Ayam - Indonesian Chicken Curry is ready.

Eat it with a portion of hot steam rice and shrimp crackers. Yuuuum.

Bon appetit :).

bon appetit :)

Wonderful Wednesday with Oh My Heartsie Girls

Happy International Women's Day, ladies.

Another week is here and how we all are blessed with beautiful weather. Alhamdulillaaah :).

And as we went out enjoying outdoor, we surely fell in love with our drone. My hubby really enjoyed 'playing' with it and take pictures as well as video of us with his Phantom 3 Pro.

Check out the short video Udi created with his drone here.

Last week we walked around Bear Mountain State Park and surely had fun under the sun. Listening to the running water, looking up and enjoying clear blue sky, and heaving gratefully to God's continued blessings. Alhamdulillah... 

If you want to join us and win some cool prizes, check this link :)

 

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