Roasted Chicken Biryani / Geroosterde Biryani Kip

Biryani is een klassiek Indiaas gerecht. Op je bord krijg je een feest van verschillende smaken als fris, zoet, zuur en kruidig. ...
Je mag het ook met Biryani rijst (rijst dat is met specerijen gekookt) eten maar ik vind het lekkerder met Basmati rijst. Je krijgt dan wel een explosie van kleuren, geuren en smaken. 

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Biryani is een klassiek Indiaas gerecht. Op je bord krijg je een feest van verschillende smaken als fris, zoet, zuur en kruidig. ...
Je mag het ook met Biryani rijst (rijst dat is met specerijen gekookt) eten maar ik vind het lekkerder met Basmati rijst. Je krijgt dan wel een explosie van kleuren, geuren en smaken. 

(A) Ingredients for 4 big pieces of Chicken (I used 4 chicken legs) :

1cm ginger *                              * Finely chopped. I used the garlic crusher.

4 cloves of garlic *
1/2 tin (small) tomato puree
2 tbp of biryani powder
3 tbp of olive oil

1 tsp of salt

1 tsp of dried parsley

1 tsp of oregano 

Mix all the ingredients and marinate the chicken for at least 2 hours.

Place it in the oven (200 deg C) for 25-30 mins

You may use the gravy from the chicken as sauce.

(B) Serve with Raita (yogurt with cucumber and mint) or mango chutney / mint sauce

      (Raita is a condiment.)

500g of Greek yogurt

1 cucumber (seeded and cut into small pieces of blocks)

some mint leaves, finely chopped

1/3 tsp of cumin powder

Salt and pepper (1 tsp) to taste

Mix the ingredients in a bowl. Cover the bowl and leave it in the fridge to cool.

I've not made my own mint sauce before. Perhaps I'll try it the recipe in the link below.

http://www.tasty-indian-recipes.com/chutney-recipes/mint-sauce-recipe/#

Mie Bakso / Meatball Noodle Soup

Bakso Soep is een van de populaire 'Street Food' in Indonesië. Het is een soep met gehaktballetjes of vleespasta - de textuur is vergelijkbaar met de Chinese gehaktbal of visbal. Deze balletjes zijn kant en klaar te koop bij de toko maar ik heb ze zelf gemaakt (met meer gehakt dan bloem 😊). 
Lekker in alle seizoenen!
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Bakso Soup is one of the popular Street Food in Indonesia. It is a soup with meatballs or meatpaste - the texture is similar to the Chinese meatball or fishball. You can get the frozen meatballs at the toko but I've made them myself (more meat than flour 😊)
Delicious in all seasons!




Ingredients for the meatballs: (To be prepared first)
400g minced meat
1/2 red onion, 2 cloves of garlic - finely chopped
1/2 an egg (yeah...you got to break one to get half...hahaha)
2 tsp corn flour or tapioca flour
1 tsp white pepper
salt
(I used the dry blender for the onion and garlic)

Method:
Just mix everything and shape them into balls.

Ingredients for the soup:
1/2 red onion, 3 cloves of garlic - finely chopped
1/2 cm of ginger - sliced
2tsp white pepper
1 lemongrass
1 beef cube
salt

(you mad also add Sup Bunjut - Soup spices, if you can get it. But this is optional)
It consists of Dried Coriander Seed, Aniseed, Black Pepper, Cinnamon, Star Anise, Clove, Cardamom.

Method:
1) Heat up some oil in a pot. Fry the red onion, garlic, ginger and lemongrass till fragrant.
2) Add some water about 4 cups and let it boil.
3) Add the beef cube (and Sup Bunjut) and salt and pepper to taste.
4) When the water is boiled, add the beefballs till they are cooked.

** If you want to add mee hoon, please follow the instructions on the package. Usually, you'd have to soak it first. Heat up some of the soup in a different pot and add the mee hoon, bean sprouts (and cabbage) till the mee hoon is soft. Garnish it with spring onions and fried shallots.
You may also add some sambal kicap at the side.

Simple and Delicious! Even the kids love it! :)

Daging Balado

Daging Balado (licht zuur pittig gekruid rundvlees)
Daging Balado is een specialiteit uit Padang, West Sumatra. Het rundvlees is dun gesneden, gemarineerd in boemboe, gekookt dan gebakken tot donker.
De sambal wordt apart gekookt voordat het rundvlees wordt toegevoegd.
Je kan deze sambal met kip,ei, vis, aubergine, tahoe, aardappel...eten.

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Daging Balado, a slightly sour spicy beef dish, is a specialty from Padang, West Sumatra. You would have probably seen this at the food stalls selling Padang food or in other variations - with chicken, egg, fish, lungs or eggplant.
The beef is sliced thinly, marinated, boiled then fried till it gets dark. The sambal is cooked separately before the beef is added.

I've cooked this with beef and eggs and I must say we prefer it with beef.

Ingredients & Method for the Beef:

a) 1 kg of beef, sliced thinly, about 0.5cm

b) 1 cm of ginger, 5 cloves of garlic, 1.5 tsp of turmeric powder

    I used the garlic crusher - garlic and ginger. Mix these with the beef and let it marinate for a while.

    Then boil the beef with a little bit of salt till it is cooked and there's not much water left. Let the  

     meat cool.

c) Heat up some oil in the wok and fry the beef till it gets dark. If you prefer the meat to be drier, fry

    it a bit longer.

  !!! If you want to make dendeng (like jerky), smash the beef after boiling them. We usually use the

       pestle.

OK, now that the beef is done, let's make the sambal.

    Ingredients & Method for the Sambal:

1 red onion , 1 tomato, 7-10 red chillies (Blend all of these ingredients, not too fine)

a) Heat up the oil from the oil used to fry the beef. May add more oil if needed. (You would need to use more oil than usually to make sambal, but you can throw it some away after you've cooked it.)

b) Fry the blended ingredients till the oil is separated from the blended ingredients.

c) Add salt to taste. Then add the beef and mix them through. And it's done!

Since the Daging Balado is a flavourful dish, you can pair it up with a vege dish that's mild. Here, I've made 'taugeh goreng'.

Taugeh Goreng

  

Telur (Egg) Balado

Nasi Goreng Daging / Nasi Goreng Beef

Nasi Goreng Daging (Vlees) met Garnalen Kroepoek. / Beef Nasi Goreng with Prawn Crackers
*Nasi Goreng = Fried Rice

Er zijn veel verschillende soorten nasi goreng; met kip, vis, vlees, garnalen....Je kan wel creatief zijn - bepaalt wat je wil of wat je in de koelkast hebt.
De basis ingrediënten blijven dezelfde - ui, knoflook, rode / groene pepers

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There are many different types of nasi goreng; with chicken, fish, meat, shrimp .... You can be creative with this dish - decide what you want or what you have in the fridge.
The basic ingredients remain the same - onion, garlic, red / green chillies.

 

Ingredients: I used 3 cups of uncooked rice. Cook it the night before.
400g of beef, cut thinly
8-10 pieces of dried chillies (more if you want it to be spicier) *
2 med sized red onions *
3 cloves of garlic *
1/4 cm of ginger
2 cubes of Ikan Bilis OR use dried anchovies *
3 tbs oyster sauce
3 tbs soya sauce (I did not add)
salt to taste, white pepper, black pepper
sliced carrots, peas
fried shallots (optional)

There is no need to boil the beef first. But make sure that they are thinly sliced.

Method:
1) Blend all the ingredients marked *. If you use Ikan Bilis cubes, these will be added later; do not blend them.
2) Heat up some oil in the wok and then add the blended ingredients. Fry them till they are fragrant.
3) Put in the beef and about 1/4 cup of water. Cook the beef, about 8-10 mins. (You may add more water as needed.)
4) Add the Ikan Bilis cubes and carrots. Then add the oyster sauce, soya sauce, salt, white and black pepper. Mix the ingredients.
5) Add the rice, fried eggs and peas. Mix them well. You may add the fried shallots as garnishing before serving.

Malay Spice - Nasi Goreng Daging 

Sambal Tahu Masam Manis / Sambal Tofu Sweet Sour

Tahu....tofu....there are just so many ways to make them. The tofu here is somewhat different in size. It is one big block which is about 3-4 big pieces that you can get at the wet market in Singapore. You can also get it fresh from the Toko, if you'd like.

This is one recipe that's easy to make and goes with pretty much any other main dishes.





Here, I had cooked Beef Soup (Malay style) to go with the Sambal Tofu Masam Manis. The recipe for the beef soup is simple and I will post that soon.

Ingredients :

1 block of tofu - Cut into small pieces and fry
6 pieces of prawns cut in halves - Stir-fry them till they are cooked
4-5 pieces of dried red chillies *
5 pieces shallots / 1 medium size red onion *
2 cloves garlic *
3/4 cm belacan / shrimp paste / trassi *
1 tbs tomato sauce
2 tbs chilli sauce
1/2 cup of tamarind juice (I used about a teaspoon of the tamarind and add water - not too much)
salt and sugar to taste

Method :
1) Blend all the ingredients marked *
2) Heat up some oil in the wok and fry the blended ingredients till fragrant.
3) Add the chili sauce and tomato sauce. With a medium heat, mix and fry till you see the oil rises.
4) Add the tamarind juice, sugar and salt. Mix them till the gravy thickens. Add the prawns and tofu and mix them thoroughly. And...it's done, ready to be served.

Custard Cream Puff

Gelukt! :)
Custard is een mengsel van eieren en melk dat verdikt wordt door het te verwarmen tot 80 °C. Het wordt gebruikt meestal als een nagerecht. Het lijkt op soesjes maar de vulling is anders.

I am one who looks for something new, for me at least, and simple to try. Of course readily available ingredients too! Gosh, I remember a time when I had wanted to try a recipe that requires custard powder and went to hunt for it, couldn't find it till monthsssss later in a Toko. And then forgot what I had wanted to use it for. Hah.

This was my first attempt at making Custard Cream Puff. I must say it takes skills (which I obviously lack) and patience . But hey, for a first-timer....not bad, right?



1) Ingredients for the filling (Custard) : Make this first before the Puff
* 2 tbp  flour, 2 tbp corn flour (Maizena), 8 tbp sugar
480ml of milk
2 large eggs
1 tsp vanilla essence
2 tbp butter
a pinch of yellow food colouring

Method:
1) Add the ingredients marked * and 5 tbp of milk in a pot. Stir well  till there are no lumps.
2) Add the eggs and stir well. Then add the rest of the milk and stir again.
3) Cook the mix under low fire. Stir it continuously to avoid it being 'crusty' and getting burnt. Cook till the mix looks somewhat shiny, then add the butter. Stir well and then leave it to cool.
(Het lijkt op vla maar iets dikker.)
4) After it has cooled down, put the custard in a piping bag.

2) Ingredients for the Puff:
125g of self-raising flour / zelfrijzende bloem OR 125g flour + 2 tsp baking powder
100g butter
250ml water
1 tsp vanilla essence
3 large eggs / 4 medium eggs

Method:
1) Boil the water, sugar and butter. Then use a low fire, add the flour and stir till it does not stick to the pot. Then turn off the fire and leave it to cool. Transfer it to a mixer bowl.
2) Add the beaten eggs a bit at a time and the vanilla essence into the mixer bowl. Mix them well.
3) Heat the oven at 200 deg C.
4) Put the mix into a piping bag with a star nozzle. And make the puff. (I place a baking paper on the tray before making the puff.
** A tip : Spray the puff with water to make it 'puff-up' more before putting the tray into the oven. (I did not do this.)
5) Place the tray in the mid of the oven and bake for 25-30 mins, using the top and bottom heat.
   Do not open the oven while they're baking or they will not puff nicely. You will end up with a flat puff.
6) Cut the puff with a pair of scissors and fill it in with the custard. Top it off with powdered sugar. (Not seen in the pic as I didn't realise we were out of it....hahaha).

You can have it at room temperature or chilled.

For pictures, here is the link. The page is in Malay ;
http://www.tengkubutang.com/2015/06/resepi-cream-puff-paling-gebu-lembut.html

Rosemary Grilled Chicken

Hello again....Yes, I've been on MIA for a while. 😊 Was really busy preparing for Koningsdag (King's Day) and the aftermath of it. It was my first time doing with my 2 sons, without my husband around. He had to work that day....but all in all, it went well!

Anyway...it took me a day or two to get back into tune. So, here I am.

My boys and I on Koningsdag, 27 April 2017


Ok, back to what I had made...Rosemary Grilled Chicken. I happened to see a pot of rosemary at IKEA and couldn't resist myself. I just have to get it and I would think of something to make.... :)

Ingredients :

1 kg of drumsticks / a whole med sized chicken cut into 4 pieces

5-6 cloves of garlic (crushed) 

1 tbs dried rosemary leaves

1cm ginger

1tbs black pepper

1 tbs cumin (komijn)

2-3 tbs brown sugar

2 tsp salt

2 tbs lemon juice

3 tbs olive oil

Method:

1) Using the mortar & pestle, crush, grind the dried rosemary. Then add the black pepper and cumin. (do not have to grind them finely.)

2) Add the crushed garlic into the mortar. Then add the olive oil, brown sugar, salt and lemon juice. Mix them well. (as shown in the pic below) You may adjust the taste according to your liking.

3) Marinate the chicken for a couple of hours with the mix.

4) Grill the chicken at 180 - 200 deg for an hour.

5) Serve with mashed potatoes and salad.