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 Telor - Indonesian Egg-filled Meatball Soup

Martabak Mini - Pan-fried Stuffed Flatbread

Hello again!
Time for more recipe from home.
As Ramadhan is here, it's always good to cook some savory bites for Ifthar, the time where we can break our fast.

And Martabak is another famous all-time dishes in Indonesia. 

I'm not pretty sure how to translate martabak in English. Perhaps it doesn't have the exact word for that but what I can think of is the flatbread. It might not be the same but as you will see this food later, tell me what you think is the best name for it :).

Back home in Indonesia, many love the sweet martabak, like tick pancake with chocolate, crushed nuts, and cheese fillings. Almost in many big corners in the streets of Jakarta, we have this special food cart selling sweet martabak.

But my family loves the savory one.

It is surely different from the sweet version but it tastes heavenly. Some say that this typical food is originated from the Middle East, but get some adjustments when arrived in Asia, particularly in Indonesia.

I have to say we have many types of savory martabaks as well. The difference is on the fillings and the sauce. One might have either meat, mutton, or chicken fillings, mixed with eggs and boiled potatoes.We can eat it with a special sauce, made of palm sugar, tamarind, garlic, and chili, or rather a runny curry sauce or even just with pickled cucumbers and shallots.

my simple version of martabak :)

What I am about to share with you is the super simple one. Something that we can swiftly manage to cook at home but still have the exquisite taste of the famous martabak. I don't make the pastry myself as I use the ready-made spring rolls pastry. It's yummy and safe so much time :).

Are you ready?

Let's start with the ingredients:

Minced chicken - 250 gr. Feel free to substitute it with beef, mutton or no meat at all.

Spring roll pastry - easily found in oriental or asian market.

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

Potatoes - 2 big ones

Shalots - thinly sliced

Onions - finely chopped

Spring onions - thinly sliced

How to cook:

First,  we boil the potatoes until they are soft enough. Peel the skin and cut them into small cubes.

Then for the filling, mix the minced chicken with soy sauce, Worcestershire sauce, salt, pepper, nutmeg powder and sugar as you like it. If desired, you can also add sesame oil. Then whisk the eggs, add the cube boiled potatoes and mix them all with the spiced mince chicken until the mixture is well mixed and thick/sticky.

Get your skillet cooking pan ready.
Now, to cook it, you can either pan fry it or deep fry it. I usually do the pan fried version because it's less oily. 

So take a spoonful of the filling into the pastry and fold it into a nice square. Put it on the skillet, which has been preheated with oil or butter. Cook it until it's golden brown. I usually use low heat and turn it over several time until it is well cooked. Sometimes, to get a crispier pastry, I put the pastry on the skillet first, let it cook for 2-3 seconds, then put a spoonful of filling and quickly fold it into square with the help of spatula. Cook it until it's golden brown.

You can it it with chili sauce or fresh chili.
Or if you do have some extra time, you can also prepare acar or cucumber, carrots and shallot pickles using apple vinegar, salt and sugar. Acar will be the perfect garnish for this martabak.

Hope you enjoy this simple recipe.
Cocok banget lho buat menu berbuka puasa karena buatnya mudah dan cepat. Buat kami yang tidak punya kemewahan jajan di warung atau makanan bukaan kaki lama yang banyak bermunculan di tanah air (duuuh rindunya :)...), maka resep sederhana ini bisa jadi obat kangen untuk jajanan enak di Indonesia.

Happy Ramadhan to those who observe it and happy cooking to you all .

enjoooy..

Check out more of my stories at #Steller :)

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..