Arem-arem Mie

Dear friends,

When my friend asked me to bring some snacks for exercising gerak jalan at the office, I tried to make Arem-arem Mie and Pennylane Brownies *the famous brownies from Mbak Riana - NCC*. First of all, I would post the Arem-arem Mie recipe taught by my mom. Here is the recipe. Hope you like it!

Ingredients:

4 garlics

5 shallots

6 candlenuts *horreeyy I know kemiri in English*

1/2 sdt salt

Cooking oil to saute

150 gram mincemeat

2 glass coconut milk, boiled

4 eggs, beaten

1 tbs pepper
2 sachet Royco

4 packs noodles, boiled then drained, cut into small pieces * I used mi telur cap 3 ayam*

100 gram scallions, sliced

3 small celery, sliced

50 gram cayennes

Banana leaves to wrap the rolls

Directions:

- Grind garlics, shallots, candlenuts and ½ tsp salt to make the spice paste.

- Then saute the spice paste until fragrant, add mincemeat, stir until done, pour coconut milk, beaten eggs, pepper and Royco.

- Mix well the spice paste with noodles and sliced scallions and celery.

- Take a piece of banana leaf and put small amount of noodles and one cayenne in it, then roll the banana leaf into a roll *look at the above picture, sorry I can’t describe it very well*, close the roll with a stick or clean toothpick or stapler.

- Repeat this method for the rest of the ingredients.

- Steam for about 30 minutes.

- Served while hot with chilli sauce.
- Makes approximately 20 big rolls.

I always feel happy whenever I can translate the recipes into English. It is so difficult, but I try my best to do it.  I think, it’s a kind of challenging task hehehe.

Let’s cook!

Atika

Fried Vegetable Soup

Dear vegetable lovers,

This soup is so light and cholesterol free! Like this soup so much! If you are vegetarian, you can substitute Royco with vegetarian seasonings.

Ingredients:

1 corn, cut the corn kernels

2 potatoes, cut into small cubes

1 squash, cut into small cubes

1 tofu, cut into small cubes

4 carrots, sliced

1 liter water

4 shallots, chopped

2 garlics, chopped

1 tomato, diced

2 red chillies, sliced

1/2tsp salt

2tbs vegetable oil

3 scallions, cut coarse

3 small celery, cut coarse

1 Royco

Directions:

- Boiled water in a pot, then add potatoes, corn kernels and tofu.

- Saute or fried garlics and shallots with vegetable oil until golden, then add tomato, red chillies and salt.

- Add a little water, then pour it to the pot.

- In a pot, add carrots and squash, wait until tender.

- Lastly put scallions, celery and Royco, stirred well.

- Boil the soup up, and serve.

Thanks mom for the yummy recipe! *hugs & kisses*

Happy cooking & eating,

Atika

Sambal Kangkung

Dear kangkung lovers,

Do you know the best salad I ever eat? Of course you know that, I have put on the title of this post hahaha. Yes, kangkung *water spinach* with sambal terasi *shrimp paste condiment* as a dressing. It is actually one of Indonesian salad. Please take a look at below recipe! You will gonna like it.

Ingredients:

8 bunch kangkung *water spinach*, removed the stems from the leaves, boiled

150gr bean sprout, soaked in hot water, drained

2 big tofu, boiled, cut into 4, fried

Kerupuk putih *white crackers*

Sambal:

2 terasi udang ABC *shrimp paste*

2 tomatoes, halved

100gr red chilies, cut into 3 *supaya ga meletek pas digoreng*

14 cayennes

6 shallots

100gr Javanese palm sugar

Salt to taste

1/4 lemon, squeezed

Directions:

Sambal terasi:

- Fried shrimp paste, then tomatoes, red chilies, cayennes and shallots, until cooked and tomatoes become tender.

- After that grinded in order: shrimp paste, salt, red chilies, cayennes, shallots, Javanese palm sugar, tomatoes and lemon squeezed.

Notes:

- Serving: put water spinach, bean sprout, tofu, kerupuk putih and sambal terasi in a plate. Enjoy!

- Tahu kuning *yellow tofu* is more delicious *my mom didn't find it in the market at that time*.

- It is finger licking good, so no need to use spoon or fork.

- I ate it as a main course, don't follow me if you are still hungry hahaha.

- Wash your hand before and after eating, and don't try to eat it an hour before meeting with client. It's a big no no, because your hand will smell terasi hihihi.

Cheers:)

Atika

String Bean & Baby Corn Saute

Dear vegetable lovers,

As always, I wanna say that this is one of my favorite food. Easy and simple to cook. Here it is the recipe. Of course from my lovely mom;)

Ingredients:

250gr string beans, angle sliced

500gr baby corns, halved and cut into 2 stems

15 meatballs, sliced

3tbs cooking oil

2 garlics, chopped

5 shallots, sliced

1 tomato, diced

20 green chilies, sliced

1 finger galangal, bruised

2 bay leaves

1/2 glass water

Soy sauce to taste

Javanese palm sugar to taste

1/2tsp salt

1 sachet Royco

Directions:

- Heat cooking oil in a wok, saute garlics and shallots until fragrant.
- Add tomato, green chilies, galangal and bay leaves.
- Then add meatballs, string beans and baby corns, wait until soft.
- After that, add water, soy sauce, Javanese palm sugar, salt and Royco, stirred well.
- Wait until cooked and water become absorbed.
- Served while hot with rice.

Happy cooking:)

Atika

Ketupat

Happy Idul Fitri 1432 H,

Idul Fitri or Lebaran marks the end of the fasting month of Ramadhan. In Indonesia tradition, muslims visit to their elders' home, especially grandparents and forgive each others. Beside that, we also serve many many greasy and yummy food. One of them is ketupat. Ketupat is substitute of rice. It can be eaten with rendang or opor ayam or semur or sayur pepaya (special food during Idul Fitri). They are all using coconut milk. Of course full of cholesterol hihihi. That's OK if you eat it once a year. Here it is the ketupat recipe, taught by my lovely mom.

Ingredients:

40 medium ketupat shells, soak for a while 

2,5 liter rice, wash and set aside to dry

20 liter water to boil ketupat

1 pandan leaf, tie knot

1/2tsp slaked lime *kapur sirih*

Directions:

- Fill rice into 1/3 ketupat shell. Do it one by one.

- Dump filled ketupat shells in boiling water in a large pot, put pandan leaf.

- Fill the pot with water until all the ketupat are completely submerged, and boil for 3,5 hours.

- Ensure that ketupat covered with water at all times, refill water when the water level goes down.

- After 3,5 hours, remove the ketupat from the pot, soak for a while in water that filled with slaked lime. Then hang them to dry.

- To serve, halve ketupat lengthwise and then cut into 4 sections to make rice cubes.

- Ketupat ready to serve with rendang or opor ayam or semur or sayur pepaya.

Minal aidin wal faidzin,

Atika

Spinach Clear Soup

Dear Popeye and Olive,

Me and Popeye have something in common. We both like to eat spinach and I also like Olive’s red turtleneck and black skirt hahaha *eh ga nyambung yah*. Here is my mom delicious spinach clear soup recipe. I like it a lot. Hope you like it too and hope you can be as strong as Popeye;)

Ingredients:

2 bunches spinach, remove the hard stems from the leaves

1 cob sweet corn, cut from the cob

100gr red beans

100gr minced beef

1.5 liter water

 

Seasonings:

5 shallots + 3 kemiri *I don’t know in English* + 1tsp salt -> grinded

2 fingers root *my finger:D* temu kunci *I also don’t know what it is in English, help!*, bruised

Directions:
- Boil water in a pot, put minced beef, seasonings, red beans and corn kernels into boiling water.
- After the red beans soften, add spinach.
- Wait until cooked.
- Served with rice or as an appetizer.

I hope Olive will make this soup for Popeye as an alternative food. Isn't he bored with the spinach can every day, huh? hehehe..

The picture is taken from here



Send my best regards to Popeye and Olive,

Atika

Burgo ala Mama

Ramadan Kareem Everyone,

This is my first recipe that I posted on NCC and I didn’t know the rest of the story after that. I was busy at that time *alasan*. I open this milis whenever I have a spare time, not most of the time. NCC is gudang ilmu for pecinta kuliner dari mulai yang suka masak sampai yang suka makan *loh lama-lama pake bahasa Indonesia*. 

Btw, I would like to post the recipe again in my blog *horeee!!!* with Bahasa Indonesia to make it more original *baca: malas nerjemahin* because my mom cooked again this food couple of days ago with tuna fish and white noodle (I forgot the name of this noodle), and my mom asked me to take the picture of it then I asked my brother to do that:p. That’s why I remember. “Oh ya, I have a blog why don’t I post it again” *suara hati:D*. Here comes the recipe..

burgo ala mama

bahan 1:

4ons terigu

1ons sagu

800cc santan

garam secukupnya

minyak goreng secukupnya untuk olesan

cara membuat:

olesi loyang uk. 20x20cm dgn minyak goreng

campur semua bahan 1 lalu saring

kukus adonan kira2 setebal 0,5cm selama 5 menit

setelah matang, keluarkan adonan, kemudian digulung

kukus sampai adonan habis

iris gulungan setebal 1cm

bahan 2:

1kg udang kupas

1ltr santan dari 1 butir kelapa

1ltr kaldu udang

bumbu-bumbu:

1lbr sereh

2lbr daun salam

3lbr daun jeruk

2cm lengkuas

2cm jahe

1sdm ketumbar

10btr kemiri

1/2sdt lada

2cm kunyit

7btr bawang merah

3btr bawang putih

1/4kg kacang merah direbus sampai empuk 

bawang goreng dan emping

cara membuat:

haluskan bumbu kecuali daun2an, lalu tumis hingga harum

masukan udang, santan, kaldu udang dan daun2an, aduk sampai mendidih, angkat

penyajian:

taruh bahan 1, kacang merah kemudian siram dengan bahan 2

taburi bawang goreng dan emping

catatan:

ini resep pertama yg didiktein sama ibuku, kalo ada salah2 kata ato salah2 rasa, maapin yah. bisa dimodifikasi kok..... secara cuma liat di tv aj... pengen banget ngerasain burgo yang asli dari palembang... . ayoooo NCC Palembang... . ceritakan padakuwww..

atika 

PS. Burgo is traditional food from Palembang (South Sumatera) beside pempek, tekwan and pindang patin. Btw, I want to take pempek course someday. I want to make a big and yummy pempek hihihi, hopefully NCC will make it happen.

Yellow Soup

Hellow yellow,

This yellow color soup always reminds me of my childhood food. My mom and my aunty often serve this soup. So, it is kinda favorite food of our big family. I think everyone in Indonesia familiar with this soup, but they call it with different name. My family names it sayur kuning. It’s a little bit like garang asem, the difference is only from turmeric. That’s why we call it sayur kuning because of its color.

Here comes the recipe…

Ingredients:

250gr shank meat

250gr potatoes, cut into medium cube

250gr bean, cut 3cm longer

1 liter water

Seasonings:

A thumb of galangal (approx. 4cm), bruised -> most of  Indonesian recipes always use thumb for measurement;p

2 bay leaves

1 leaf lemongrass, bruised

Half of my thumb turmeric (approx. 2cm), finely grinded

2 garlics, chopped

4 shallots, chopped

3 belimbing sayur, chopped -> I have no idea the English name of this fruit

2 small tomatoes, chopped

2 red chilies, chopped

3 tbs oil to saute

1/2 tsp salt

chicken flavor to taste

Directions: 
- Boiling first half of water with the meat for half hour. Put lemongrass, galangal, bay leaves and ½ tsp  salt.
- Wait until the meat tender, add ½ liter water again.
- Cut the meat into cubes, then put in the pot again.
- Meanwhile, heat the oil in the pan and saute shallots, garlics, turmeric, chilies, tomatoes, belimbing  sayur until its fragrant, and put it into the boiling water. 
- Add the chicken flavor and the rest of the  ingredients. 
- Continue cooking until all vegetables well cooked.

- Serve it with rice.

Oia, I just remember to make a back up for this blog. Because I looove all my mom’s recipes and I really don’t want all of them are dissapear especially by irresponsible people.

Happy cooking!

Atika

Water Spinach & Sausage Saute

Dear my favorite food,

I looove water spinach or kangkung (Indonesian name) especially cooked by my mom. Kangkung not only yummy in saute but also yummy too for making sambel kangkung. Later, I will make sambel kangkung here. By the way, I always use the word "looove" in this blog. Yup, because I only cooked what I love. Simple answer, huh;) Anyway, here is my mom best kangkung recipe. You can substitute sausage with oncom or/and salty fish.

Ingredients:

3 bunches water spinach, removed the stems from the leaves

3 sausages, sliced

3 cayennes, cut coarse

1 garlic, chopped

5 shallots, chopped

2tbs cooking oil

2tbs soy sauce

1tbs oyster sauce

1/2tsp chicken flavor

Directions:

- Heat cooking oil in a wok, saute garlic and shallots until fragrant.

- Add cayennes, sausages, then place water spinach into the wok.

- Add soy sauce, oyster sauce and chicken flavor.

- Cook until water spinach soften.

- Served while hot with rice.

Enjoy simple cooking and healthy eating, everyone!

Xoxo,

Atika

Corn Soup

Dear mushroom lovers *again*,

Another recipe from my mom. It is different from corn soup that I usually find, that's why I always miss my mom's corn soup. And I am very happy that I can make it by myself. Thank you mom for teaching me how to cook!

Ingredients:
4 local corn, blended, use the cornstarch
1 sweet corn, boiled, cut the corn kernels
250gr or 2 carrots, blended with little water
200gr or 1 can mushroom, drained, cut in half
6 sausages, cut coarse
100gr minced beef
100ml water, boiled

Seasonings:
6 shallots, grinded
2 garlics, grinded
A little ginger, bruised, grinded
1tsp nutmeg
1tsp pepper
1tsp salt
1tbs margarine
1 sachet Royco, chicken flavor
8 sticks celery, finely chopped

 

Directions:

In a large saucepan, saute grinded shallots, garlics and ginger with a spoon of margarine until golden, add minced beef until cooked. Add the saute to the boiling water in the pot, add some salt, pepper, nutmeg, boiled again. Add blended carrot and cornstarch to the pot together with corn kernels, mushrooms and sausages. Put Royco to taste. Stirred until the soup become thick. Topped soup with a pinch finely chopped celery.

It is best served hot in a rainy day! Trust me;)

Warm regards,

Atika

Tinutuan Porridge

Dear porridge lovers,

I looove porridge so much.. be it chicken, fish, minced beef or vegetable porridge. One of the famous vegetable porridge in Indonesia is Tinutuan porridge which is originally came from Manado (North Sulawesi). It is usually called Manado porridge or bubur Manado. Here comes the recipe from my lovely mom's kitchen and becomes my family's favorite recipe.

Ingredients:

For porridge:
1cup white rice, rinsed, drained
6cups water
1 lemongrass, bruised
salt to taste
1bunch spinach, cut coarse
1bunch water spinach, cut coarse
1bunch basil, cut coarse
1bunch long bean, cut coarse
1small pack mix carrots, sweet corn kernels and peas

For condiment:
11 red chilies
15 cayennes
1 tomato
shrimp paste to taste
salt to taste
sugar to taste
lime juice to taste
salted fish (ikan asin kacang-kacang), fried, dried

Directions:

For porridge: Boil water and rice. Put lemongrass and salt to taste. Cook until rice is soft. Add corns, carrots, peas, long beans and all of the vegetable leafs. Simmer until thick. Serve hot with condiment.

For condiment: Fried red chilies, cayennes and tomato. Then grind all of them together with shrimp paste, salt, sugar and lime juice.

It sooo easy! Please give it a try! Just add something healthy for your body!

Hot regards,
Atika

Siomay with Cucumber & Broccoli

Dear siomay lovers,

I think everyone in Indonesia familiar with siomay. We can see that everyday siomay vendors always pass through our homes. But, my mom's siomay is different. Usually she fills the cucumber with siomay. And a couple days ago while we were making siomay, my brother covered the broccoli with siomay. Surprisingly, it tastes good. Here is the siomay recipe from my mom. This time, we made it from chicken and shrimp, because she didn't find mackerel in the market.

Ingredients:

For siomay:
500gr bengkoang, grated, squeeze and throw away the water
500gr sago, you can see on the above picture with red font
250gr mackerel/marlin fish/chicken breast, grind
100gr peeled shrimp,grind
2 garlics, grind
20gr dried jamur kuping, soaked then sliced thin
2 scallions, sliced thin
1tbs pepper
1tbs salt
1tbs sugar

For additional siomay:
250gr bitter melon (pare), leave the seed, cut then boiled -> this time I didn't use it
1kg cucumber, cut into three pieces
500gr big potato, cut into four pieces then boiled half-cooked
2 big tofu, cut then boiled
1 cabbage, cut coarse -> this time I didn't use it
1 broccoli, cut coarse

For peanut sauce:
250gr peanut, fried with little oil
26 cayennes -> this time my mom bought import cayenne from Thailand. It is hotter than local cayenne
6 red chilies
2 garlics
1tbs salt
100gr brown sugar
2 glasses of water
1 tbs lime juice
A little vegetable oil to fry

For complement:
Soy sauce
Ketchup -> I found leftover from refrigerator yeayyy!!!
Lime juice

Directions:

For siomay:

Mix all the siomay ingredients, taste it as you like. Devide the dough into two, half for siomay, and the rest for siomay filling. First dough: put a small amount of dough into boiling water. Wait until the dough is floating (usually it looks like a medium size meatball). Second dough: Combine it as you like with all additional siomay ingredients. Steam all of them for about 30 minutes or until cooked. Served hot with peanut sauce, soy sauce, ketchup and a little of lime juice.

For peanut sauce:

Fried cayennes, red chilies and garlics with little oil then blend with fried peanut. Boiled brown sugar with 2 glass of water until diluted. Then add the blend ingredients. Wait until it is boiling. Give 1 tbs lime juice. 

The step is a little bit complicated, but the result will not be disappointed. Thanks God, I got help from my mom and brother. Cause we made it while we want to eat lunch, so we made it in hurry hehehe. Btw, you can add or reduce the cayenne as you like. Don't follow the exact recipe okayyy!!!

Hot regards,

Atika

Sayur Oyong

 

Dear oyong-oyongku,

I have no idea to translate the subject of this post. I have already googled and I haven't found the suitable definition for oyong. Oyong is gambas and gambas is squash which means labu. If I put Squash Soup for the title, it can be too bias with what I cooked. *oh no.. do I make a clear statement? bias seems weird to say*. Anyway this is the recipe. Don't ask me I like it or not.. I looove it so much!

 

Ingredients:
500gr oyong, above is the pictures of oyong, the green one
100gr shrimp
1 corn, look at the picture below, I don't know what to say in English
2 scallions, cut coarse
1 celery, cut coarse
1 small pack of vermicelli, leave it in cold water -> but my mom forget to buy it

Seasonings:
1 garlic, chopped
4 shallots, chopped
3tbs vegetable oil
1 tomato, sliced
2 red chilies, cut coarse -> also forget to buy this
1 sachet Masako
salt to taste
100cc water

Directions:

Saute garlic and shallots with vegetable oil until golden, add chilies, tomato, shrimp until the shrimp turns red. Add corn, Masako and a little salt to taste. Then wait until the corn soft. Add oyong, vermicelli, scallions and celery. Wait until cooked. It is served best with rice for 6 people.

Yeahhh!!! Having this foodblog adding my kitchen vocabulary. I will learn some more. Please teach me guru.. *sambil bungkuk kyk org Jepang*. Btw, my brother changed my camera menu. I don't remember what he did, but I feel satisfied with the result. It is not boring, right?

Still warm regards,

Atika

Tofu Eggplant with Soybean Paste

Good afternoon eggplant lovers,

I bet you are boring with my pictures, yup me too hehehe... By the way, I love eggplant as much as i like mushroom, so it's gonna be yummy *at least for me*. Talking about taking pictures for foodblog while you are cooking then writing the recipes in English required so much efforts. So, I never ever agree with the plagiarism even though I realize that nobody wants to copy my blog hehehe...

Here comes the recipe from my mom's kitchen. Enjoy!

Ingredients:

250gr eggplant, cut into serving pieces and fried

100gr peeled shrimp

1 tofu, cutted into serving pieces and fried

Seasonings:

2tbs sweet soybean paste (tauco Cianjur)

5 green chillies, cut coarse

4 cayenne, cut coarse

6 shallots, chopped

1 garlic, chopped

2cm galangal, bruised (lengkuas dimemarkan *hopefully i can remember this name*)

1 lemongrass, bruised (sereh)

2 salam leaves

1 tomato, sliced

brown sugar to taste

1 sachet Masako

100cc water

Directions:

Stir fry garlic and shallots until aromatic. Add shrimps until red, all the seasonings, tauco, water, Masako, tofu and eggplant. Wait until it cooked. Served with rice for 6 people.

It is easy rite!

Warm regards,
Atika

Capcay

 

Dear Chinese food lovers,

Second recipe from my mom's kitchen is Capcay. Well actually.. I really like vegetable, so most of my recipes will be contained lots of vegetables. I think everyone knows about Capcay *famous food in Indonesia*, although it was originally came from China which usually consist of 10 items (all vegetables if it is for vegetarian) and mix with chicken, shrimp and meatball if you are not vegan. Here, I try to cook my mom's Capcay. Let's take a look!

Ingredients:

1. 250gr chicken breast (sliced into cubicles)

2. 25gr jamur kuping, leave it in hot water for 10 minutes (err.. ear fungus if I click google translate, help!)

3. 100gr peeled shrimp

4. 5 pcs meatballs

5. 5 pcs fishballs

6. 250gr carrot (sliced thin)

7. 500gr cauliflower

8. 100gr small corn (jagung putren in Bahasa)

9. 100gr dried bean stick, leave it in hot water for 10 minutes (see above picture)

10. 200gr mustard green (sawi hijau in Bahasa)

See.. I only use 10 items..

Seasonings:

1 onion

3 garlics

1tbs sesame oil

3tbs oyster sauce *I have already asked my mom:D*

2tbs Blueband

1tbs pepper

3tbs salty soy sauce

salt to taste

2tbs cornstarch + little water, make it like a glue (maizena in Bahasa)

100gr scallion (wow.. stranger name for daun bawang:D)

500ml broth (chicken bone from chicken breast + water 500ml + little ginger, let it dried then add 500ml water until it is boiling)

Directions:

Fried chopped garlic until it looks golden with blueband and sesame oil, oyster sauce then put chopped onion. Add chicken, shrimp, meatballs, fishballs, pepper, salty soy sauce, broth, dried bean stick, carrot, small corn, scallion, green mustard, jamur kuping (i like to say this instead of ear fungus:P) and cauliflower. Stirred until they are well cooked. Add cornstarch then cook until the water reduce (stirred once in a while). Served best with rice (for 8 people).

Huahhh... Writing recipe in English is not an easy peasy job eventhough this is your favorite recipe. Hopefully I understand with what I have written *LOL*. Feel free to edit my recipe anyway, because I cooked two weeks ago, I think I forget to put oyster sauce in writing.

Warm regards,

Atika