This is special kind of vegetable soup from Indonesia. The taste of this soup is sour and bit spicy.
Ingredient:
Chili
Onion
Galangal
Candlenuts
Salam leaf
Tamarind
Salt
Palm sugar/sugar
Sweet corn
Long bean
Melinjo
Eggplant
Young papaya
Melinjo leaf
Peanut
And for the vegetables….hmm you can put almost everything there. The problem is, we need to put special vegetable call “melinjo” and “melinjo leaf” to make this “sayur asem” as the original taste.
Just bit info :
Salam leaf is a kind of bay leaf but of course…the taste, the flavors and the smell is totally different.
I don’t know maybe here we can share some info for those who live abroad (I’m in Indonesia now) here.
While I lived in Malaysia I can find this salam leaf along the road and in some rest area from Johor Bahru to Malaysia.
I lived for sometime in Ulsan – Korea, but I can’t find it there. And so far I know, since I have some Indonesian friends who like to go to discover traditional food area in Paris and they know how to find the spice there, I can’t find this salam leaf and “melinjo” in Paris too. I don’t know, maybe in Netherland you can find the “sayur asem” ingredient easier.http://www.flickr.com/photos/knoxzee/3320617063/
Saturday, April 4, 2009
Nasi Liwet
Surakarta is also known as Solo. It was ages ago when we traveled in this laid-back city. It was December 1998 during our dating time and we traveled Indonesia in two months - from Jakarta - Solo - Jogjakarta and up to Komodo Island and to Tana Toraja in Sulawesi. It was my first backpacking experience and I'm happy I tried it out. Now I enjoy being a backpacker - well, let's say a middle-class backpacker, because I still need all those luxury things and comfort :D - and the journey is still continue until now.
In Solo, there we had great days, did many excursions and of course, had fantastic food which one of them was Nasi Liwet means less boiled rice. To do the rice cooking process, you need a clay pot but I used a normal pot. Actually when I just moved to Berlin, we didn't have a rice cooker and Sven told me to cook rice in this way. Wasn't it cute that he taught me how to cook rice without a rice cooker?
Ingredients:
Nasi Liwet
500 gr rice - washed, drained
600 cc water
Sayur Labu Siam // Chayota in Coconut Milk
1 chayota - Julienne strips
2 boiled eggs
Shrimps - cut (You can use dry shrimps)
1 onion - thinly sliced
2 cloves garlic - thinly sliced
3 red chilies - thickly sliced
200 cc coconut milk (I mix with a bit of water)
Salt to seasonDirections:
Nasi Liwet
Place the rice and water in a pot and close it. Cook over a medium heat until the water boiling, stir rice once in a while, keep cooking until the water is a bit absorbed. Turn the heat to small and cook until the rice is set
Sayur Labu Siam // Chayota in Coconut Milk
Sauté sliced onion and sliced garlic until fragrant
Add sliced red chilies, sliced chayota, boiled eggs and sliced shrimps. Sauté again for about 2-3 minutes
Pour the coconut milk and water (if used), season well. Cook until set over a small heat until the sauce is thickened. Serve warm over the ricehttp://mindysdeli.blogspot.com/2008/06/nasi-liwet-solo-surakartanese-boiled.html
In Solo, there we had great days, did many excursions and of course, had fantastic food which one of them was Nasi Liwet means less boiled rice. To do the rice cooking process, you need a clay pot but I used a normal pot. Actually when I just moved to Berlin, we didn't have a rice cooker and Sven told me to cook rice in this way. Wasn't it cute that he taught me how to cook rice without a rice cooker?
Ingredients:
Nasi Liwet
500 gr rice - washed, drained
600 cc water
Sayur Labu Siam // Chayota in Coconut Milk
1 chayota - Julienne strips
2 boiled eggs
Shrimps - cut (You can use dry shrimps)
1 onion - thinly sliced
2 cloves garlic - thinly sliced
3 red chilies - thickly sliced
200 cc coconut milk (I mix with a bit of water)
Salt to seasonDirections:
Nasi Liwet
Place the rice and water in a pot and close it. Cook over a medium heat until the water boiling, stir rice once in a while, keep cooking until the water is a bit absorbed. Turn the heat to small and cook until the rice is set
Sayur Labu Siam // Chayota in Coconut Milk
Sauté sliced onion and sliced garlic until fragrant
Add sliced red chilies, sliced chayota, boiled eggs and sliced shrimps. Sauté again for about 2-3 minutes
Pour the coconut milk and water (if used), season well. Cook until set over a small heat until the sauce is thickened. Serve warm over the ricehttp://mindysdeli.blogspot.com/2008/06/nasi-liwet-solo-surakartanese-boiled.html
Rendang Daging
Beef rendang is of Indonesian origin–a much-celebrated recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests. After spending hours making my beef rendang, I totally understand why. Beef rendang is not your that one can whip up in a jiffy, the time–not to mention patience and dedication–alone is probably a main obstacle for most people. If you must know, it took me almost 3 hours to concoct a pot of this aromatic and extraordinarily scrumptious beef rendang. For those of you who have never tried beef rendang, I can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it…
I believe beef rendang was introduced to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate, but I could be wrong. In any case, beef rendang is a very popular dish for many Malaysians, especially the malay community.
No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely. Like I did with my beef rendang.
Another fact about beef rendang that I absolutely have to share with you: it only gets better with time, so much so that the Minangkabaus save them for months as the complex taste and flavor develop over time. For everyday home cooks, I will advise you to serve them once the beef rendang is done, but save some leftover as it only gets better overnight.http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/
Gado-Gado
"When people mention Gado-gado, they mean Gado-Gado from Jakarta. I am a big fan of this dish, for I am a native Jakartanese.
There several big flaws of the receipe here.
1. The real gado-gado sauce does not involve cooking at all.
2. Carrots and cauliflower have never been used in an authentic gado-gado.
3. Not coconut milk at all. This receipe is a mixed up between Jakaratanese Gado-Gado and Padangnese Gado-gado. In a real Padang Gado-gado, lime juice is not used at all. But Jakarata Gado-gado, one MUST use certain kind of lime, we called Limo lime, without this lime the aroma of the dish will not be right.
4. There is no gado (whatever style) that use curry paste.
The receipe here is basically modified to adept to typical ingredient available in the western society.
A real gado-gado needs : taufu, tempe, kangkung (certain kind of tropical vegetable), string been, boiled potatoes and egg, cabagges, been sprout, boiled young jack fruit. and NO coconut milk.
Hope this helps."http://chinesefood.about.com/od/soupandsaladrecipes/r/gadogadosalad.htm
There several big flaws of the receipe here.
1. The real gado-gado sauce does not involve cooking at all.
2. Carrots and cauliflower have never been used in an authentic gado-gado.
3. Not coconut milk at all. This receipe is a mixed up between Jakaratanese Gado-Gado and Padangnese Gado-gado. In a real Padang Gado-gado, lime juice is not used at all. But Jakarata Gado-gado, one MUST use certain kind of lime, we called Limo lime, without this lime the aroma of the dish will not be right.
4. There is no gado (whatever style) that use curry paste.
The receipe here is basically modified to adept to typical ingredient available in the western society.
A real gado-gado needs : taufu, tempe, kangkung (certain kind of tropical vegetable), string been, boiled potatoes and egg, cabagges, been sprout, boiled young jack fruit. and NO coconut milk.
Hope this helps."http://chinesefood.about.com/od/soupandsaladrecipes/r/gadogadosalad.htm
Ketoprak Kluwek
If you are saying “ketoprak”, it’s seemed like Javanese drama, “kethoprak”. But this ketoprak is one of famous street food in Indonesia (Jakarta?), besides meatball soup and chicken noodle. Ketoprak usually sell on the cart. The cart shape is specific, like a boat. Every seller has a same shape of cart.
Ketoprak contains: pieces of lontong (food consisting of rice steamed in a banana leaf), thin rice noodles, and bean sprouts. In Jakarta, you’ll find ketoprak with sambal kacang (pounded chili+beans). But if you arrive in Purwakarta (One of city in West Java District), you’ll find ketoprak with kluwek spices.Kluwek is fruit which usually use for spices, especially for rawon (thick soup from East Java). Javanese people called it Kluwek or kluwak, Malaysian called it keluak or paying, in Latin, it calls Pangium edule Reinw, Flacourtiaceae genum.
The kluwek ketoprak appear is so exotic!! All of material sinked in the black gravy.
Original article by Danang ismu, source kompas.com
Ketoprak contains: pieces of lontong (food consisting of rice steamed in a banana leaf), thin rice noodles, and bean sprouts. In Jakarta, you’ll find ketoprak with sambal kacang (pounded chili+beans). But if you arrive in Purwakarta (One of city in West Java District), you’ll find ketoprak with kluwek spices.Kluwek is fruit which usually use for spices, especially for rawon (thick soup from East Java). Javanese people called it Kluwek or kluwak, Malaysian called it keluak or paying, in Latin, it calls Pangium edule Reinw, Flacourtiaceae genum.
The kluwek ketoprak appear is so exotic!! All of material sinked in the black gravy.
Original article by Danang ismu, source kompas.com
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