Showing posts with label homecooking. Show all posts
Showing posts with label homecooking. Show all posts

Sambal Goreng Udang - Indonesian Spicy Shrimp Recipe

Sambal Goreng Udang - Indonesian spicy shrimps
Sambal Goreng Udang - Indonesian Spicy Shrimp

It's Ramadhan!

Such a wonderful and blessed month for us moslems and I would like to take this opportunity to share one of our favorite, easy-to-make Indonesian food recipes.

As you know, during Ramadhan, we are fasting from before the sunrise until sunset.
So after restraining ourselves from eating and drinking for quite some times (almost 17 hours here in NYC), I try to cook something nice and special for my family. But since we don't really have much energy left after fasting, I always try to prepare simple food that my family love.
And I have to admit, some Indonesian food need extra preparation.
Nevertheless, the one that I'm about to share with you is one of the simplest ones.


does it look too spicy for you? 

And I just realized I haven’t posted any recipes for quite sometimes, by the way.
So let’s hit the kitchen and this time, I have Sambal Goreng Udang - or Indonesian Spicy Shrimp.

Well, don’t get intimidated by the ‘spicy’ name as you can always, obviously, adjust the level of spiciness in this dish.

Sambal itself means chili sauce and sambal goreng literally means fried chili sauce.
Those who are familiar with Indonesian food might get use to the use of sambal here and there, but again you can have a non spicy chili sauce!
Seriously.
Just add extra tomatoes and sugar to thwart the natural kick of chilies and you're good.



super hungry :)



I have shared some spicy as well as sambal goreng recipes before, so you can check out sambal goreng tempe dan kentang - spicy crispy fried tempe and potato or botok tempe - steamed spicy tempe, to name a few. 
So now, Are you ready to cook with me?


Ingredients:

Shrimp - 2 lbs, with or without the tails, any size you prefer, clean them.
Shallot - thinly sliced
Jãlapeño- thinly sliced, if you like it hot.

Spices to ground:
Onion - half and chopped
Shallots - chopped 
Chilies - 3-4, or less as desired
Tamarind - 3-4 pieces for extra tanginess. Feel free to take it out.
Salt and pepper - as desired
Galangal - 1 piece, pressed.
Just a little note, I really love this spice as it will add extra aroma to your dish. But feel free to drop it of you prefer to do so. Galangal is easily found in Asian groceries or oriental market.

Green peas for garnish
Coconut milk - 2 spoonful
Vegetable oil for sauté - 1 teaspoonful

The good thing about these ground spices, it is sort of a base paste for many Indonesian food or a like. So you can make them in big batches and store them in the freezer.

How to cook:
First, we prepare the shrimps.
You have the choices of deep frying them or pan frying them in order to use less oil. 
Once done, set them aside.

We then sauté the thinly sliced shallots and jãlapeño, put the ground spice all together.
Cook it for a while until it's fragrant.
You can tell when the spices are well cooked.
I have to admit it's the best part as the spices smell wonderful.
Mix the fried shrimps, wait for a while until all the spices are well mixed and cook it in low heat. Then add the green peas at the end for about two minutes so it won't be overcooked.
And that's it.
Your Indonesian spicy shrimp, sambal goreng udang, is ready :).


enjoy..

Eat it with your hot steamed white or brown rice, or sprinkle it over your salad plate.
Hope you like it and enjoy.
Bon appetit!
Cheers




Semur Daging dan Telur - Egg and Beef Indonesian Stew


It's been quite sometimes I did not post any recipes here.
Well, haven't had enough time to take pictures of all those food I have cooked should not stop me for sharing more Indonesian food recipes indeed.
And winter is here!
Surely I have many favorites Indonesian food that my family love to enjoy in cold, winter days. Including those delicious ones for your festive day!



semur daging dan telur :)

And this time, I have semur daging dan telur - egg and beef Indonesian stew.
It's more like a free translation of it.
So if my Indonesian friends have better term or translation for it, please let me know :).

We love semur because of its exquisite taste.
A combination of beef or chicken broth with palm sugar, sweet sow sauce and traditional spices like nutmeg and coriander is indeed delicious. 
I don't know exactly where this menu is originally from but I guess almost every Indonesian is familiar with this. Either you cook it with beef or chicken, and add some extra eggs, tofu or potatoes, it all blends very well and you can get everything ready to eat it together with rice. Of course, slow cooking is best because all the spices will be well blended and the meat will be soft and tender.

So, enough with the introduction and let's cook. 
Let's start with the ingredients.


Ingredients:

Beef - 2 pounds, cleaned and cut into cubes or as desired.
Eggs - 4 or less, hard boiled and peeled.
Garlic - 3 cloves
Shallot - 2 medium cloves
Coriander - 1 teaspoon
Candlenuts - 3 pieces
Nutmeg powder - as desired, just a tiny pinch to give the extra aroma
Worcester sauce - 1 teaspoon
Sweet soy sauce - 2 spoonfuls
Salt and pepper - as desired
Palm sugar or white sugar - as desired
Vegetable oil

Spring onion - all serves as garnish and my fave is cilantro and spring onion
Fried onion.
A bowl of steam rice.

Just a little note that in some recipes, they use coriander, some do not. 
You are indeed welcomed to use it as it brings an exquisite aroma to the soup and it blends very well with the beef. I. But I make sure that nutmeg is added as it is delicious!
Some also like it with extra soup, while I love it with less watery soup but more like the thick sauce after the slow cooking. Whatever you prefer, they all taste wonderful!

Here's how to cook:

First, we get all the spices ready. 
Using mortar and pestle (traditional way is the best way for me :)), grind the garlic, shallot, coriander and candle nut. Of course you can and are welcomed to use your food processor.




Then heat one spoonful of vegetable oil and sauté the ground spices until it's well cooked and fragrant. The spices will look gold and you can tell when it is adequately cooked.

In a large pot, boil the beef, together with the spices, until it is soft. I takes around 3 hours or less to get it tender, depending on the type of beef you are using. Once the meat is tender, put the hard boiled eggs and boil it together for 15 - 20 minutes to ensure the spices are well blended with the eggs as well. 




Don't forget to add the Worcester and sweet soy sauce along the way. Make sure you have enough soup and add the water as you boil the stew together. Once the beef is tender, you know Semur Daging dan Telur - Egg and Beef Indonesian Stew, is ready.


eat with a bowl of steam rice and it's yuuum!

The best way of eating it is together with a bowl of steam rice.
It will be great to enjoy this for your holiday dinner or lunch. 

Hope you enjoy it as much as we do and bon appetit! 

Wonderful Wednesday with Oh My Heartsie Girls

Another week is here!
And NYC has gone subzero and super windy for a couple of days. 
On weekends :).


my bitmoji for this week :)



So, we just stayed at home, cooked some comfort food and binged for Stranger Things.
Really enjoyed that series.

combro to the rescue

I took the liberty to continue packing as well. And this time I concentrate on my collections of beauty products
 
put them all in one container :)

We have bought the Turkey Kit as well for this Thanksgiving holiday. Will do the decoration next week I guess.


Looking at the weather, the following week will be much  better.
But for sure, winter is coming.
Are you ready?
Join us on #OMHGWW Oh My Heartsie Girls Wonderful Wednesday and get those wonderful recipes for this season!



 
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Bakso Isi Telur - Indonesian Egg-filled Meatball Soup

"Give me bakso and I will be the happiest girl in the world"
                                                                       Obi Frakarsa, 2017




B.A.K.S.O

Bakso has always been my favorite.

Always.
No matter what the weather is, be it super cold and perfect-for-a-bowl-of-hot-soup night or scorching hot summer days, bakso has been one of the most wanted dishes at home.  
During winter, I always have  chicken or beef broth ready, with some bakso .
My kids and I adore it!
I can eat them on daily basis, although I know too much meat is not good.

In NYC, we do have options to buy bakso from Asian or oriental groceries.
But they are usually not halal or use too much MSG :(, so really not a good choice for me. 
The best choice for me is to cook it myself.

While we're away from home, us, the Moslems, often worry about the food we eat as we are bound to at halal food. As we don't eat pork and all its derivative products, we  have to be careful with the ingredients of all the food we have. Something that we don't have to worry about when we are in Indonesia. That's why I love cooking everything myself to make sure about it. I know we share the same concern with one of my dearest friends from Em(b)ak Ceria, Isti"adzah Rohyati. She used to live in Suly, Iraq and although Iraq is pretty much
 dominated by moslems, but being away from home makes us cook almost everything. Even Isti is very good at making tofu at home! Yes, home-made tofu! How I envy here :). She's back to Indonesia now and I believe she has more relaxing time at home in Indonesia.
 
So now, are you ready to cook it with me?
Wanna try Bakso Isi Telur or Indonesian egg-filled meatball soup, if I may freely translated it? 


Let's start with the ingredients:

Minced beef - 250 gr. Feel free to substitute it with chicken, mutton or no meat at all.
Beef chunk - 100 gr,  for the soup broth.
Maizena - 1 spoonful
Soy sauce - 1 teaspoon
Worcestershire sauce - 1 teaspoon
Sesame oil - if desired, 1 teaspon
Salt - as needed
Pepper - as needed
Nutmeg  - as needed
Sugar - as needed
Eggs - 4
Shallots - thinly sliced
Onions - finely chopped
Spring onions - thinly sliced

How to cook:

First, boil the eggs until done and peel the shell. Put it aside. 
You can have the whole egg in one jumbo meatball or you can cut them into half or what you desire.
Boil the beef chunk for broth, add onions, salt, pepper and a bit sugar if you like, until it's nicely done and tasty. Sprinkle it with thinly slices spring onions.




Then mix the minced beef with all the sauce and spices, make sure they are all well blend.
Add one spoon of maizena to help forming the meatballs.



Shape the meatballs with eggs inside.
Cook it on a boiling pot of water, or broth will be better, until it is done and floating on the pot. Depending on the size, it takes at least 15 minutes in boiling water to cook those meatballs, but slightly longer is better so that we're sure that the meatballs are well-cooked.


Hope you enjoy this super simple recipe.
Eat it hot with some extra fried onion and chili if you like. Some also like to add egg noodles or bihun or vermicelli on a bowl of bakso.
I also like to add extra kick with apple cider vinegar.
And voilaaaa...

Enjoy Bakso Isi TelorIndonesian Egg-filled Meatball Soup








Sambal Goreng Tempe dan Kentang - Spicy Crispy Fried Tempe and Potato

Happy Mother's Day to all the wonderful mothers and mothers-to-be out there! 

Allow me to take this wonderful opportunity to share one of our favorite Indonesian food recipes, that my husband cooked for me and the kids on mother's day!
Lucky me :).

So, without further a do, enjoy Sambal Goreng Tempe dan Kentang - Spicy Crispy Fried Tempe and Potato.
Bon appetit! 

***

Such a long title I have here!

Hello again.. 
It's been quite sometimes since the last time I share the Frakarsas' favorite recipes here in My Purple World.




As always, I am more than happy to share all yummy Indonesian recipes that I cook in my Astoria kitchen.

So, are you ready for another yummy Indonesian food?
This week I have another favorite dish of my family, sambal goreng tempe dan kentang or spicy crispy fried tempe and potatoes. I know it's a long name but we just simply don't have the translation for that in English.

To those who have seen or tried some of my recipes here in my blog might be familiar with tempe or soybean cake already.

There are many ways to cook tempe and I love this sambel goreng because besides its delicious taste, I can also cook them in bulk and save them. The preparation might take some times but once you have everything ready, cooking it only takes 5 minutes.

Afterwards, I only need a bowl of steamed rice or a plate of fresh salad and veggies to eat them. 

Let's cook then :).

Ingredients

Tempe - cut into small, thin stick
Potatoes - cut into small, thin stick

Shallot - thinly sliced
Jãlapeño- thinly sliced, if you like it hot.

Spices to ground:
Onion - half and chopped
Shallots - chopped Chilies - 3-4, or less as desired
Tamarind - 3-4 pieces
Palm sugar - 1 piece
Salt and pepper - as desired
Galangal - 1 piece, pressed
How to cook:

First, we deep fry tempe and potatoes then set them aside.


Then sauté the thinly sliced shallots and jãlapeño, put the ground spice all together. Cook it for a while and mix the deep fried tempe and potatoes and that's it. Yup.. That's it. You have your spicy deep fried tempe and potatoes, sambal goreng tempe dan kentang ready :).

easy steps to cook it..
Eat it with your hot steamed white or brown rice, or sprinkle it over your salad plate. 
Hope you like it and enjoooy..