It is such a long name for recipe, while it's just shorter in bahasa indonesia. Back to my homecity, Sidoarjo (a suburban city of Surabaya, the capital city of East Java province) which we can call for a home of petis udang (shrimp paste) and petis kupang (a kind of tiny clam paste). People there love to eat almost every savoury fritters, appetizers or snacks with sambal petis, such as fried tempeh, fried tofu, bakwan (vegetables fritters) or ote-ote (oyster fritters), sate kerang (clam sate/satay). We also add petis as ingredients to some Eastern Javanese dishes, such as krengsengan, lontong kupang (tiny clams soup with rice cake), rujak cingur (cow lips and vegetables in spicy peanut and petis sauce), tahu tek (bean Sprouts, fried tofu and potatoes in petis sauce), bandeng asap (smoked milkfish) with shrimp paste and soy sauce sambal, lontong balap (bean sprouts and tofu in beef broth soup) etc. if I have to translate lontong balap literally, lontong means rice cake and balap means race, it literally translates as race rice cake :-P.

Back then, at home, iyuk loved to barbecue fresh milkfish on charcoal with a very simple marinade. Sidoarjo is also a milkfish producer city, we always had fresh milkfish not frozen one which fresh milkfish tastes better. We enjoyed barbecuing milkfish with sambal kecap petis (shrimp paste and sweet soy sauce sambal) for the dipping sauce.

Pacific mackerel is still a family of tenggiri (Indonesian) aka Narrow-barred spanish mackerel ( Scomberomorus commerson), tenggiri papan/bunga (Indonesian) aka spotted mackerel (Scomberomorus guttatus), tenggiri batang aka mackerel spanyol aka Atlantic Spanish mackerel (Scombremorus maculatus) and mackerel raja aka kingfish (Scomberomorus Cavalla). I still had a pacific mackerel in my freezer and being inspired by mbak Retno of Kedai Hamburg, I decided to make grilled mackerel, I decided to grill mackerel. The different between my recipe and mbak Retno, I inserted finely sliced of shallots into deep cuts on both sides of fish to give more flavour and also I used the Eastern Javanese style sweet soy sauce sambal (shrimp paste and sweet soy sauce sambal) while mbak Retno used sweet soy sauce sambal for dipping.

When I cleaned up the fish, I found fish eggs inside. Hmm I love them, I just added lime and salt, then fried. Enak bangetttt! (slang Indonesian's term for so yummy).

Category:		Barbecue & Grilling
Style:		Indonesian

Ingredients:
400 g pacific mackerel (it can be substituted for any kind of fish) (bisa diganti ikan lain)
2 shallots, finely sliced
1 lime
salt as desired

sambal kecap petis
2 tbsp black shrimp paste (Indonesian: petis udang)
2 tbsp Indonesian sweet soy sauce
1 tsp ready to use frieid garlic, crushed
finely sliced fresh shallots
finely sliced fresh bird's eye chilies
fresh calamansi (Indonesian: jeruk kestur / lemon cui),
hot water


Directions:
Preheat a grill pan.

Clean fish by cleaning out the stomach cavity, removing the gills and surrounding tissue, then clean well with tap water.

Cut several deep cuts on both sides of fish. Rub fish inside and over with lime juice and salt. Insert finely sliced shallots into deep cuts. Let stand for 15 minutes.

Grill fish until the skin lightly golden brown.
Combine ground ingredients with spice ingredients, oil and coconut milk, and marinate the fish in it. Set aside in the refrigerator for a minimum of two hours.

Sambal Kecap Petis
Combine all ingredients for sambal, except calamansi and hot water. Squeeze calamansi, add the juice and hot water into sambal mixture, stir evenly.

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Bakso is such a staple food in Indonesia, though this food was influenced by the Chinese. In Indonesia, it's sold mostly at street food vendors or hawkers. In several cities in East Java, such as Probolinggo, bakso is a meatballs soup that is served with lontong (rice cake), and soun (mung bean noodles). In Malang (East Java), bakso Malang or bakwan Malang usually has fried filled wonton (pangsit goreng), steamed filled wonton (siomay), steamed/fried filled tofu, noodles, fried meatballs, meatballs, fried/steamed innards (such as cow lungs, chitlings, tripes) etc. In West Java, I found a different style of bakso, it is a meatballs soup that is served with bihun (rice noodles), noodles, blanche yuey choy and bean sprouts.

As I remember there is a bakso street vendor in my city, they are served bakso with mung bean noodles and as condiments they put fresh limes in small bowls and small knifes on their tables. So we can cut and squeeze the lime over the bakso by ourselves. They use fresh limes instead vinegar which I believe it's healthier. Bakso vendors usually have variety of condiments such as sambal (chili paste), ketchup, fried shallots/onion, vinegar or lime, chinese chives, green onion, etc.

Since I have been living in Canada, I have to make my own bakso if I really crave. It means I need sambal as condiment. I used to add Indonesian hot sauce, but since I can find sambal bakso for purchase which is packed in a jar, so I don't have to make my own sambal bakso (chili paste for bakso) or add Indonesian hot sauce. According to the package noted, it is made from fresh chilies, salt and sugar, then blend together. This is really tasted just like sambal bakso when I was in Indonesia. Sambal Bakso "Megahsari" is manufactured by PT Megahsari Howardy, Jakarta Indonesia.

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Cik Stella, one of my contacts at multiply was posting a Korean recipe "Dolsot Bibimbap" (bibimbap in a hot stone pot). She told that she is new to Korean cuisine. I offered her to post "Quick Reference to Korean Cuisine".

In NCC , Indonesian cooking club, she is known as a dumpling expert, but lately she is getting more interested in Korean cuisine. Lacking of Korean food terms, is making her to browse and learn more. Both of us, don't speak Korean and I know it's not easy to remember many food terms in Korean, but I found on page 38 of my Korean food booklet about the quick reference to Korean cuisine which is really helpful for us who are still beginner in Korean cuisine. Since I don't know how to write Han-Gul (Korean alphabet), I scanned that page so you can see and/or print as well.

Click this picture to enlarge

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After work, I had no idea what I was going to cook for supper. I had fried rice leftover that I bought at Korean Pavilion and I added gochujang, stir evenly and ready to eat for lunch. As I was having my lunch, I remember one time I saw a asparagus beef bowl recipe at detikfood.com. Beef Bowl is usually served at Japanese restaurants in Indonesia,
since I added gochujang which is known as Korean red pepper paste, this dish is not a Japanese recipe anymore.

I went out to grocery store to buy asparagus and I was ready to make my asparagus beef bowl. As usual, I like to make a bit different from the original recipe.


Ingredients:
300 - 400 g warmed cooked rice (I used short grain rice/sushi rice)

Topping:
1 tbsp olive oil minyak sayur
1/2 - 1 tsp sesame oil minyak sayur
2 cloves garlic, minced
50 g onion, chopped
2 green onions, sliced
200 g veggie ground round (it can be substituted for ground beef)
200 g asparagus, thinly angle cut
2 tbsp hot sauce (I substituted for gochujang)
1/2 tsp chili powder (optional, detikfood's recipe didn't add this)
1 - 1 1/2 tbsp Indonesian sweet soy sauce
4 tbsp Japanese soy sauce
1/2 tsp freshly ground black pepper


Directions:
Topping:

Heat olive oil in a skillet at medium-high heat, stir fry garlic, onion and green onion until wilted. in ollive oil.

Add asparagus, veggie ground round, add other seasonings, stir evenly until asparagus and veggie ground round are cooked. If you use ground beef , you have to cook until the beef is cooked, then you can add other seasonings and asparagus. Remove from heat.

Serving

Combine warmed cooked rice with sesame oil. Place rice in a bowl and add asparagus beef mixture over the rice.

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As my multiply contacts/readers, you might wonder how to make Chicken Carrot Balls that I posted the picture yesterday as condiment for Mie Jamur Pangsit Bakso. One you should remember this recipe is just my idea but absolutely worth to try. You can add into your soup or just eat the way it is by dipping in hot sauce or other sauce that you like.



Ingredients:
350 frozen ground lean chicken
10 peeled baby carrots
1 tsp garlic powder
1/8 tsp grated ginger
2 green onion, finely sliced
1/2 egg, beaten
salt and ground white pepper, as desired
sesame and soybean oil as desired
hagou flour (just because I didn't have any tapioca flour, so I used this flour instead, which is usually for making hakau/Chinese shrimp dumpling), depend on the consistency that you like

Directions:
Place chicken, carrot, garlic powder, ginger, green onion, salt, white pepper and oil in a food processor. Process until smooth.

Transfer into a bowl, add egg and flour, combine and knead until you get the consistency that you like. Roll the dough into balls

In a pot, add stock, when the stock starts to simmer (around 80C do not boil), add the balls. When the balls float to the top, it's ready. Drain and transfer into a bowl of cold water and ice cubes.

You can snack them with dipping into hot sauce.

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Never get bored of this food. Yeahh, this is one of my comfort food, Mie Ayam Jamur Pangsit Bakso (literally translate: Chicken Noodle with Meatball and Wonton Soup). Back then, I never made them by myself, it is easy to find in Indonesia, from street food vendors or hawkers to restaurants.

Summer in Winnipeg is insanely hot, the highest temperature of this summer is up to 50 degrees celsius with the humidity. Today was pouring which is good, it's cooled down the temperature. Rain always reminds me of Bogor, reminds me of Mie Ayam Jamur Pangsit Bakso at Mie Tasik on Suryakencana street.

I decided to make my instant Mie Jamur Pangsit Bakso. I didn't say Mie Ayam Jamur, coz I didn't add any chicken in Ayam Jamur (Chicken and Mushroom Stir Fry, see the recipe at here). I also made Bakso Ayam Wortel (Chicken and Carrot Balls) instead of Bakso (usually this term goes for beef balls in Indonesia), my pangsit (wonton) was filled with chicken and carrot balls dough. At this moment I didn't use tapioca starch or arrowroot starch for making bakso (bakso's recipe can be seen here), I used hagou flour which is usually used for making hakau/dimsum. For soup, I used to make it from chicken bones for broth, and today I made it from dashi stock dissolved in water. For the noodles, I used fresh wonton noodles that you can buy at any grocery or Asian store. Before serving, noodles should be cooked in boiling water for 3 minutes or until done. Blanch yuey choy (sawi hijau) or baby bok choy in boling water, drain and cooling them in cold water.

Serving Time... Place cooked noodles in a bowl, add chicken oil, salt, ground pepper, and Indonesian sweet soy sauce (optional if you want to make mie yamin, Indonesian mie ayam for sweet taste version, see the recipe at here). Today, I didn't use chicken oil, I just used sesame and soybean oil. Place Mushroom Stir Fry and bok choy on noodles. In another small bowl, place broth, bakso, pangsit, and sprinkle with green onion slices. Remember these all are only shortcut to get Mie Jamur Pangsit Bakso, not the authentic one.

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I modified this recipe from detikfood.com that was reposted by Hangtuah Digital Library at http://kulinerkita.multiply.com/journal/item/178. The differences between my modified recipes and the original one are I added homemade vegetables broth instead of water, added Chinese snow peas, added olive oil instead of butter and I didn't sautee the celery, due to the added celery in vegetables broth before.

This dish was made for my husband who doesn't consume red meat and it means his body needs iron from other sources which we can get from red kidney bean. Red kidney bean is not only high in iron but also high in fiber.

Category:

Soups & Stews

Ingredients:
160 g dried red kidney bean
1 tbsp olive oil
1 small (25 g) yellow onion, chopped
2 green onions, roughly sliced
1000 ml homemade vegetables broth (it contains water, broccoli, celery stalks, carrots, onion, garlic, green onion, salt and sugar as desired)
1 (100 g) carrot, cut as desired
70 g Chinese snow peas, halved
1 (300 g) red onion, peeled and cut as desired
1 tomato, cut as desired
1/2 tsp ground nutmeg
1/4 - 1/2 tsp ground white pepper
salt only if you need

Directions:
1. Soak red kidney bean in cold water at least 6 hours. Drain.
2. Bring water to a boil, add red kidney bean and cook until tender. Drain.
3. Sautee onion in oilve oil until fragrant and wilted. Add green onion, sautee until wilted
4. Add vegetables broth, add red kidney bean. Cook at low heat until boiling
5. Add remaining vegetables, nutmeg, white peper, and salt (only if you need).
6. Continue cooking until all vegetables tender and done. Remove from heat. Serve warmed.

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I'm just lazy to make it from scratch since I have been busy at work and today I'm going to volunteer at Folklorama 2007 for Korean Pavilion for the second time.

Folks, with this instant seasoning, all you need are freshwater fish which the original recipe suggested to use carp (in this recipe I used tilapia), Indonesian instant seasoning "Munik" for Pepes Ikan, Banana Leaves (actually other leaves are acceptable but you will get the different flavor), and daun kemangi literally translates for lemon basil in English.

I enjoyed this dish with warmed rice, raw terong gelatik putih (literally translate: Thai eggplant) and sambal terasi.

Ingredients:
500 g tilapia
1 package instant seasoning "Munik" for pepes ikan
1 lime
1 small bunch of kemangi (lemon basil)
5 or 6 bird's eye chillies (optional)

Condiments:
raw terong gelatik putih (Thai eggplant) and other raw vegetables such as long beans, lettuce, daun poh-pohan (it's a Sundanese name for a kind of leaves that I haven't found the name in English nor Indonesian. I wish I can find these leaves here)
warmed rice
sambal terasi

Directions:
1. Clean the stomach cavity, remove the gills and surrounding tissue, and scale them. I bought a cleaned whole tilpaia so no need to do this step, I just rinsed out.
2. Drizzle lime over fish and rub fish inside and out with lime juice. Let stand for 30 minutes.
3. Prepare 3 pieces banana leaves so you will have enough space for a half part of the seasoning and lemon basil. Wrap them up in banana leaves and tie them with a string or pin with wood tooth picks
4. Steam for 45 minutes. If you want to get softer bones of the fish, just keep steaming for 5 hours.

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I was confused what I was going to make for supper. I had broccoli, but I wouldn't make for stir fry, I decided to make broccoli cream soup that is my husband' favorite.

Ingredients:
2 cups chopped broccoli
700 ml milk (I used 1% partly skimmed milk)
1 small onion, chopped
1 tsp garlic powder
2 sachets beef/chicken bouillon
3-4 tbsp flour
salt and freshly ground black pepper as desired

Directions:
In a saucepan over low-medium heat, place milk, garlic and onion. Simmer for 15-20 minutes. Add beef/chicken broth and flour, stir. Add broccoli, salt and black pepper. Let it simmer on slow heat for the next 15-20 minutes ( stir occasionally ). Serve warm with garlic bread.

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When I was still in Bogor, West Java (Indonesia), I loved to make Oyster Mushroom Tempura (Fried Oyster Mushroom). Oysters mushroom is one of popular farming for mushroom in West Java. As I recalled, it is easy to find at any traditional market in Bogor.

Have you ever thought that oysters mushroom is grown by reusing sawdust which the waste of wood's industry. Yupss With a simple method and environmentally friendly, you can plant oyster mushroom.

Folks, I won't blab about farming this mushroom. I just wanted to share a recipe :-P. I enjoyed this fritter with Indonesian hot chili sauce. Mari Makan (English: Let's Eat) !!!

Category:		Appetizers & Snacks
Special Consideration:		Vegetarian

Ingredients:
125 g oysters mushrooms, thin sliced
50 g carrots, julienne
2 green onions, sliced
00 g all purpose flour
1 egg
100 ml water
oil

Ground spices:
1 candlenut, toasted and grated
3/4 tsp ground corriander seed
1/8 - 1/4 tsp ground white pepper
1 tsp garlic powder
3/4 tsp seasalt
1/2 tsp sugar

Directions:
1. Combine ground spices, egg, flour, and water; stir evenly.
2. Add the mushrooms, carrots, green onions; stir evenly
3. Heat oil in a skillet at medium-high. Spoon mixture batter into skillet and fry until done or golden brown.

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