Born and raised close to the sea, I used to consume saltwater fish every day. For the first time, it was hard for me not to eat saltwater fish daily while I had to move to another city in Java island that has more freshwater fish. However, after a year, I was getting used to.

Moved to Winnipeg, which has limitation in fish supply, I sometimes have to stock in the freezer. Plenty of typical tropical saltwater fish can be purchased in Asian stores or fish markets in frozen. Indian mackerels are ones of them, that also known as short body mackerels or the Indonesians call for ikan kembung.

Mangut is a Javanese style fish cooked in coconut milk. Back home, smoked stingray (Indonesian:ikan pari; Javanese: iwak pe) is commonly used for making mangut. To alter, stingray is also grilled and served with terasi sambal.

I had no idea that Indian macakrel can be cooked for mangut until I saw this recipe. As usual, I modified the recipe by using coconut cream powder, and adding terasi (dried shrimp paste). In addition, I did not deep fry the fish, but I pan-seared them. Thanks, Mommy Dian for the recipe.

Mackerel in Coconut Milk/Mangut Ikan Kembung
recipe by Yardian, modified by me

Ingredients:
3 cleaned and scaled whole Indian (short body) mackerel

Spices to grind for marinating fish:
2 cm long (with1 cm diamter) fresh turmeric, toasted or roased, and peeled
3 cloves garlic
salt as desired

Mangut spices to grind
1-2 tbsps ground red chillies (I usually grind fresh red chilies once a while, put in a jar, and store in the freezer)
3 candlenuts
2 cm long fresh turmeric, peeled
1.5 cm long (2 cm diamter) fresh kencur, peeled
4 shallots (in Indonesia, you might need 6 shallots)
3 cloves garlic
1 tsp terasi (dried shrimp paste)

Others:
3 Indonesian bay leaves
500 ml waterl
1 package coconut cream powder (santan powder)
salt and sugar as desired to season
4 bilimbis (Indonesian: belimbing sayur), angle cut
green bird's eye chilies as desired

Directions:
1. Using a sharp knife, cut 4 diagonal 1-inch deep slits on each side of the fish. Cut slightly deeper toward the back fin of the fish. The slits will allows the seasoning to penetrate better and help fish to cook more evenly throughout.

2. Marinate fish for 20 minutes with the spices. Pan sear on both sides until done. Remove from the heat.

3. In a skillet, add 75 ml water, and ground mangut spices. Stir and bring them to a boil.

4. Add bilimbis, bird's eye chilies, Indonesian bay leaves, the rest of the water, salt, sugar, and coconut cream powder. Add fish and cook until thickened. Remove from the heat. Serve with warmed rice.

» Read More...

This picture was taken on September 20, 2008, while we had a day tour to Elie, Portage La Prairie, and Warren.

» Read More...

The majority of people in the North and South America continents know this spread or dipping as guacamole, but for people who grew up in Indonesia, avocado is used to make a sweet blended shake for a beverage or a dessert. No wonder, a number of my multiply readers were asking; how does the savoury avocado taste like?

Mayoness is a condiment that ample people use for their sandwich, but I barely apply it. For the health purpose, we have been reducing mayo's utilization on sandwiches. Avocado gives the creamy texture as mayo does. Easy and fast to make. I suggest to use Hass Avocado, also known as Guacamole Avocado or Alpukat Mentega in Indonesia. Hass avocado or alpukat mentega is perfect for Indonesian avocado shake (Indonesian: jus alpukat) as well.

You can add any kind of herbs as you desire and green onion or red onion. In this case, cilantro and chopped red onion were added, do not forget lemon squeezed; for, it is reduced the browning that is a result of the oxidation process.

» Read More...

Pursuing what I studied in Indonesia, and trying to go back to my old career are my concentration right now. Since Canada has a different system is not that easy. However, food is still my obsession. In order to focus on my school, away from multiply and blogspot for a moment as the school started may be the choice; nevertheless, I will still post once a while. I apologize to my readers for this reason.

On my busy days between class and work, I sometimes crave for one of my comfort food. Spaghetti is one of them, ever since I know arrabiata sauce, I don't really relish marinara sauce anymore. Arrabiata is perfect for a person who loves hot spicy, like me.

You will not need a recipe for this one, for I just added minced garlic and sliced onion to cooked spaghetti and mixed with the sauce. It will be good if you prefer enhance with ground beef, mushroom, and other vegetables.

» Read More...

Lumpia Semarang is known as a street hawker food in Indonesia that you can get everywhere and cheap. It is served with brown sauce and cucumber shallot pickle. This recipe was modified from an Indonesian cookbook "Seri Menu dan Resep Menu Istimewa 2" by Yasaboga.

There are several version of Lumpia in Indonesia. Lumpia Semarang is one of the popular lumpia in the country. Semarang itself is a name after the capital city of Central Java province. In addition, lumpia's term derives from lunpia in the Hokien dialect of Chinese.

Bamboo shoots are always known as the filling of this lumpia, and my alteration version has been augmented by abalone sauce.

Lumpia Semarang
recipe by yasaboga team
modified by me

Ingredients:
15 sheets spring roll warpper (size 215 mm x 215 mm)
500 g shredded/chopped fresh bamboo shoot
500 g peeled shrimp, chopped
2 tbsp ground dried shrimp (Indonesian: ebi)
5 cloves garlic, minced
1 tsp ground white pepper
2 tbsp abalone sauce*
1 tbsp oyster sauce
1 tbsp mushroom soy sauce (original recipe called for soy sauce)
1 tbsp Indonesian sweet soy sauce (kecap manis)
400 ml homemade shrimp broth
3 tbsp oil for stir frying

Brown sauce
250 ml water
6 cloves garlic, minced
85 g coconut sugar, shredded (Indonesian: gula merah; original recipe called for 100 g coconut sugar)
1/2 tsp salt
1 tbsp tapioca flour dissolve in a small amount of water


Directions:
Brown Sauce
In a saucepan, bring water, coconut sugar, salt and garlic to a boil. Thicken with tapioca flour mixture, stir until mixed. Remove from heat and set aside.

Lumpia
1. Cook bambo shoot with water and 1 tbsp sugar until boiled, drain. Stir fry garlic until fragrant, add shrimp, bamboo shoot, ground dried shrimp, abalone sauce, oyster sauce, mushroom soy sauce, kecap manis, white pepper and salt. Add broth, cook until water evaporates.

2. Place 2- 3 tbsp filling on the wrapper. Fold over the corner that faces away from us. Brush brown sauce onto this corner for gluing. Fold over the left-facing and right-facing corners. Roll the lumpia toward us, onto the remaining corner of the wrapper. Examine the wrapper to ensure that it is fully sealed. Do until all filling and wrappers done.

3. Deep fry until golden brown.

* Abalone sauce is a high-grade seasoning extracted from abalone. It is an indispensable seasoning for various abalone-taste cuisines. It can also be used to dip, fry and cold dress vegetable, seafood or meat.




Lumpia Semarang - Semarang (Indonesian) Spring Rolls

» Read More...

United we stand, divided we fall. Selamat Hari Kemerdekaan Indonesia, Happy Indonesian Independence Day. This August 17, 2008 was the 63rd independence day of my homeland. Merdeka (freedom)!.





A short story about the Independence Day. The Indonesian Declaration of Independence was officially proclaimed at 10.00 a.m. sharp on Friday, August 17, 1945. The declaration marked the start of the five year diplomatic and armed-resistance of the Indonesian National Revolution, fighting against the forces of the Netherlands until the latter officially acknowledged Indonesia's independence in 1949. In 2005, the Netherlands declared that they recognized Indonesian independence is in 1945, not 1949. In addition, you can read more on wikipedia.

PROCLAMATION

We, the Indonesian people, hereby declare the independence of Indonesia.



Matters concerning the transfer of power, etc., will be carried out in a conscientious manner and as speedily as possible.



Jakarta, 17th day of 8th month, year 05 (note: Japanese calendar year)



In the name of the nation of Indonesia



(Soekarno/Hatta's signatures)) Soekarno - Hatta









Few facts about Indonesia:

• An archipelago country in South East Asia between Indian and Pacific Ocean, with 17,508 islands (6,000 islands inhibited).
• Tropical climate and support the world�s second highest level of biodiversity after Brazil.
• The country is a myriad of ethnicities and cultures (more than 300 ethnic groups)
• There are an estimated 583 languages and dialects, with a national slogan of Bhinneka tunggal ika ("Unity in Diversity"), and the official language is bahasa Indonesia.
  
  

Courtesy of the picture and article: wikipedia.

Courtesy of the 63rd Indonesian Indepedence day's Logo: http://tanpatinta.com

» Read More...

In 2008, I need to change my blogspot skin. Please bear with me while this blog is under-construction. It will take time, as I have my routine.

I will try to keep on posting whilist I'm doing my blog's project.

» Read More...