Resep Ayam Kampung Tim Tahu & Jamur Tausi (Steamed Chicken with Fermented Black Bean & Mushroom)

Resep Ayam Steam/ Tim Tahu Jamur Tausi

Kampung Chicken or ‘Village Chicken’ or The Malay is a breed of chicken originating in Asia, most likely in northern Pakistan. These birds are cousins of Asil. It is unknown why they were called Malay, but perhaps because of a mistake by the former East India Company, when they introduced that exotic new breed around.In Asia, the Malay chicken is usually found only in rural areas and villages. It is sometimes referred to as “kampung” chicken (kampung means “village” in Malay). In the Borneo region of Sabah, Sarawak and Brunei, the Malay chicken is called Sigun. In north West Pakistan these are called Sadalay meaning big docile or gentle giants. The Malay Chicken is sometimes used as fighting cocks in cockfighting.

In Indonesia, kampung chicken is considered a premium by people living in urban areas and costs more in supermarkets and wet markets than conventionally-raised broiler chickens, due to its supposedly better flavour.Malay chickenis a tougher meat than many other breeds. Because of this, the Malay chicken is often double boiled in herbs or is stewed, and recipes often call for curry, garlic, cumin, turmeric, etc. But today i’m gonna steamed it to make a tonic becouse the rain is come all over and i need a super dish to strenghten imune system. I prefer to slurpp the steamed chicken with a bowl of rice porridge. Trust me !, literrary your in heaven phal!

Rice porridge and steamed chicken, nice accompanion!

Ingredient:

1 large  “kampung”/ free range chicken breast, cubed
1 egg tofu, cut ito 3 cm silinder segment
25 gr dried earwood mushroom, soaked overnight,drained sliced
25 gr dried shitake mushroom, soaked overnight, drained, sliced
1 tbsp of fermented black beans
1 tbsp szechuan peppercorn
3 garlic cloves, chopped
3 cm knob of ginger, chopped
3 cloves shallot, chopped
1 tbsp dried chili flakes
1 tbs of rock sugar
2 tbs of premium light soysauce
1/2 tsp of sesame oil
1/3 cup of Chinese cooking wine
3 garlic cloves, chopped
3 cm knob of ginger, chopped

Instruction:

1. Mixed chicken, mushrooms and all ingredient except egg tofu.
2. Marinade 1 hour or overnight in the fridge.
3. Set your steamer as hot as possible
4. Arrange the tofu in the bottom of heat proof pirex bowl and put the kampung chicken mixture on top of it.
5. Steamed for about 30 minutes until the chicken is tender enough.
6. Serve with chopped spring onion and rice porridge

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• Ikan Betutu/Malas Tim/Steam Jahe & Bawang Putih (Ginger Garlic Steamed Marble Goby)

• Steamed Tiger Garoupa/Grouper with Tausi/ Fermented Black Bean and Egg Tofu (Ikan Kerapu Tahu Tausi)

• Ikan Betutu/Malas Tim Tio Ciu (Teow Cheow Steamed Marble Goby)

Resep Iga Sapi Bakar Bumbu Rica-Rica ( Grilled Beef Ribs with Indonesian Spicy Rica-Rica Sauce)

Iga Bakar Rica Rica. Rica rica is one of famous indonesian spicy sauce recipe. Rica rica is basically made of chillies, garlic , shallot among with the other traditional ingredient. Rica itself literary “hot n spicy” or “Chilles”  in Bahasa Indonesia. Rica is suitable for cook poultry, beef, por or even any kind of seafood.

Chicken rica-rica is one of Manado (Indonesian Ethnic) traditional food. they usually add pandan leaves to the sauce, but i found that won’t perfect for any kind of beef cut.

Ingredient /Bahan Iga Bakar Rica-Rica :

700 g, young beef ribs,
1 tbsp lime juice, 1 sdm air jeruk limau
4 garlic/bw putih, haluskan/mashed
5 cm ginger/jahe,haluskan/mashed
1 Lemongrass/Sereh, geprak/smashed
2 Kaffir lime leaves/Daun jeruk purut
2 cups Water/Air, for boiling

Resep Saus  Rica-Rica  :

7 Shallot/ Bawang merah
7 Garlic/ Bawang putih
12 red chillies/cabe merah
7 red bird eye chillies,
3 cm ginger/ jahe,
1/2 tsp Pepper/Merica bubuk
Salt/ Garam, secukupnya

5 cm pandan leaves, tide up
Sugar/ Gula pasir, secukupnya

Instruction :

Rica Rica Sauce :

• Grind all ingredient into a rought paste (except the pandan leaves)
• Heat 3 tbsp oil, saute 2-3 minutes until fragrance
• Add 1/2 cup water, let it boil and add the pandan leaves
• Simmer about 10 minutes until the rica sauce is thick

Roasted Ribs :

• Drizzle the ribs with lime juice, garlic and ginger. Marinade adout 30 minutes,

Lumuri daging kambing dengan air jeruk, diamkan minimal 30 menit.

• Boil 2 cups water, put the ribs, lemongrass, kaffir lime leaves, sa;t n pepper and  let it boil in lowest flame about 1-1.5 hours

Didihkan air, masukkan iga, sereh, daun jeruk purut, garan dan lada, didihkan dengan api kecil selama 1-1,5 jam

• Drain the ribs well

Tiriskan iga sapi

• Grill the ribs above charcoal until the surface form a little crisp layer, smear the rica sauce evenly, continue grilling until the sauce is dried

Bakar sampai setengah kering, olesi dengan saus rica-rica dan bakar kembali diatas bara api sampai sedikit mengering

• Serve with warm rice and the rest of rica sauce and Acar/ Indonesian pickle salad

Sajikan dengan nasi hangat dan sisa bumbu rica-rica dan acar

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• Resep Iga Penyet Bakar Surabaya ala Dentist Chef

• Spicy Venison Deer Meat with Curry Leaves ala Dentist Chef

• Honey Blackpepper Deer Venison (Resep Rusa Madu Lada Hitam)

• Resep Daging Rusa Masak Jamur Berbumbu Wijen (Stir Fried Venison Deer with Mushrooms & Sesame Paste )

Stir Fry Venison Deer with Blackpeppercorn Sauce (Resep Rusa Madu Lada Hitam)

Resep Daging Rusa Menjangan Saus Lada Hitam & Madu

Blackpepper Sauce Venison Recipe

Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families Cervidae (deer).Venison may be eaten as steaks, tournedos, roasts, sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well. Venison is higher in moisture, similar in protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, or lamb.

Stir Fry Venison Meat with Black Pepper Sauce

Deer or venison meat or daging rusa / menjangan in Bahasa is one of pricey stuff due to a mith that meat is an aproshidac and easily set a man into a boner, u know what i mean. Daging rusa is usually glazed with blackpepper sauce or saus lada hitam, one of the famous dish in jalur Puncak, Bogor. I had sone honey pepper beef before and i though it will be nice with dear meat, thanks God!!!! the dish is  done perfectly…

Stir Fry Venison or Deer Meat in Black Pepepr Sauce Recipe:

Ingredient:

#  250 gr deer meat tenderloin, cut into thin stripsl
# 20 ml oil
# 2 cloves garlic,  finely chopped or 1 tsp garlic power
# 100 g sweet snap peas
# 30 ml honey
# 10 ml soy sauce
# 10 ml oyster sauce
# 1 teaspoon of freshly cracked black pepper

Instruction:

# Combine honey,soy sauce, oyster sauce, garlic, blackpepper , divided the sauce, combine a half part with dear meat,   marinate 1 hr/overnight in the fridge.

# Blanch the sweet snap peas, put in ice water, set aside

# Heat a wok until very hot, then add half the oil, swirling to coat.
# Fry the deer in batches for about 3 minutes each batch or until browned.
# Add the  sweet snap peas and the rest of the honey pepper sauce.
# Toast well to glaze the meat all over
# Serve over warm rice.

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Chicken Recipe : Thai Style Spicy Chicken Soup (Resep Tom Yum Ayam)

Thai style chicken soup is similiar to Indonesian pindang ayam/ chicken , even there is a diffrence in the ingredients but actually the basic flavour is the same. Clear soup with hot, sour and spicy is the real kick of this dish. Rainy season is the best timing for bring asian soup to the table because it can warmed up our body. Served with warm rice or porridge and a cup of thai green tea, litterally your in heaven !!!!!

1 med size (1,2 kg) male kampung chicken or free range chicken, cut into bite size

1 tbsp vegetable oil

10 button mushrooms, halved

6 small shallot, finely chopped

6 cloves garlic, finely chopped

2 cm ginger, finely chopped

7 red chilles, finely sliced

7 green chillies,finely sliced

7 cherry tomatoes, halved

5-7 fresh bird eye chilli, diagonally chopped (optional, for additional heat and spiciness)

2 tbsp tamarind paste

low sodium chicken or vegetable broth

1 inch galangal, roughly chopped (alternatively, use ginger they way I used it)

2-3 kaffir lime leaves, torn (1/4 tbsp lime zest)

1/2 lime, juiced

1 lemongrass stalk (use white part only), halved and cut in to 1/2 inch pieces

2 tbsp nam pla / fish sauce

salt

1 tbsp light brown sugar

cilantro or coriander or thai basil for garnishing (i’m running out of this)

Direction :

• Heat oil in a medium pot over medium high heat and sauté the shallots, garlic and mushrooms for a couple of mins. Season with a little bit of salt.
• Stir in the red chilli and the chopped green chilli, if using and continue sautéing for another min. Pour in the chicken stock. Add the galangal, kaffir lime leaves, lemongrass, lime juice and the fish sauce and tamarind. Season with salt and brown sugar and simmer for about 1-2 hour, till the chicken is fully cooked and tender, add the tomato.
• Ladle the soup in a bowl and garnish with cilantro and crispy shallot. Serve warm

Resep Ikan Saus Kecombrang/ Honje Asam Pedas (Spicy Ginger Torch Deep Fried Fish)

Can u imagine?????, the crispy deep fried ikan lampam jawa or javanese barb fish drizzled with spicy,hot, sour and aromatic sauce. Etlingera elatior (also known as Kecombrang, Honje, Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger, Combrang, Bunga Kantan, Philippine Wax Flower, Xiang Bao Jiaing, Indonesian Tall Ginger is the key of the sauce.

The showy pink flowers are used in decorative arrangements while the flower buds are an important ingredient in the Nonya dish laksa. In North Sumatra, the flower buds are used for a dish called arsik ikan mas (Andaliman/Szechuan pepper Spiced Carp)

Bahan:
700 gr ikan , cuci bersih
bumbu ikan:
3 siung bawang merah
5 siung bawang putih
1/2 sdt kunyit bubuk
1 batang kecombrang, ambil putihnya, geprek,
Saus kecombrang:
2 buah bunga kecombrang,iris memanjang
1 sdm saus tiram
10 buah tomat cherry
6 buah cabe merah besar, buang bijinya
10 buah cabe rawit merah, biar pedas
6 siung bawang putih
3 siung bawang merah
2 cm jahe
Gula,garam,penyedap rasa secukupnya
Air secukupnya
Cara membuat:
Ikan lampam Goreng :
Haluskan semua bahan, lumuri ikan dengan bumbu halus, diamkan sekitar setengah jam, goreng sampai kering
Goreng hingga agak kering
Cara membuat saus kecombarang/honje :

• haluskan bumbu(kecuali kecombrang)
• Panaskan minyak goreng, tumis bumbu sampai harum,
• Tambahkan saus tiram dan air, tunggu sampai meletup letup
• Masukkan ikandan kecombrang, tunggu sampai bumbu menyatu dengan ikan
• Hidangkan.

Resep Kerang Hijau Saus Padang Pedas (Recipe: Spicy Mussles in Padangnese Style)

Padangnese descent are populer with their hot and spicy beef rendang. Thats why the sauce that have a hot and spicy considered as a padangnese style in all over Indonesia. Today i cook kerang hijau or green mussles in padangnese style.

The Asian green mussel (Perna viridis), is an economically important mussel, a bivalve belonging to the family Mytilidae. It is harvested for food but is also known to harbor toxins and cause damage to submerged structures such as drainage pipes. It is native in the Asia-Pacific region but has been introduced in the Caribbean, and in the waters around Japan, North America, and South America.

Perna viridis ranges from 80 to 100 millimeters in length and may occasionally reach 165 mm. Its shell ends in a downward-pointing beak. The smooth periostracum is dark green, becoming increasingly brownish towards its point of attachment (umbo), where it is lighter. Younger mussels are bright green and that becomes darker as it ages.^[2] The shell’s interior has a pale-blue sheen.^[3] The mussel has a large mobile foot which it uses to climb vertically should it be covered by sediments. It also produce byssus to help it attach to its substrate.

Ingredient:

1 kg  kerang hijau/ green mussle, brushed throughly /dicuci bersih dan disikat cangkangnya
2 tomato, quartered/ belah empat
1 L water for boiling

Padangnese Style Sauce/Saus Padang
1 onion/ bawang bombay, jullienned/diiris panjang
4 tbsp tomato ketchup/ saus tomat
2 tbsp chilli sauce/ saus sambal
salt n pepper to taste
Blendend spice/ bumbu halus
15 red chillies/ cabai merah keriting
6 garlic/bawang putih
5 cm ginger/ jahe
6  shallot/ bawang merah
200 ml air
2 sendok makan margarin untuk menumis
corriander leaves as garnish/daun ketumbar untuk taburan

Instruction:

1. Boil the mussles,until opened the shell, discard the unopened, drain/ Rebus kerang datetap tertutuplam air, buang yang cangkangnya tertutup, tiriskan
2. Heat oil, saute onion and then the blended spice until fragrance /Panaskan minyak, tumis bawang bombay dan bumbu halus sampai harum.
3. Add the tomato, tomato ketchup and chilli sauce, salt , pepper and some water/ Masukkan tomat, saus tomat, saus sambal, garam. merica bubuk, dan gula pasir. Aduk rata, tuang air, masak sampai mendidih.
4. Add the mussles, stir well and cooked throughly. Masukkan kerang dan daun bawang. Aduk rata. Masak sampai matang.