Ivo’s Kitchen

Wine charms selain dapat dipakai untuk menandai gelas wine juga dapat digunakan untuk cangkir.

Sambal Sereh

Mau resep sambel enak? ini dia resepnya:

Thanks to Cindy di Shanghai yang udah kasih ide. Sambal ini harum dan segar.

Bahan:

Cabe rawit secukupnya-Chillies

Bawang merah/onion secukupnya-shallots or onion

Sereh secukupnya/potong-potong- lemon grass

Garam & Gula secukupnya

Tomat

Terasi

Semua bahan kecuali sereh dan tomat dimasukkan ke dalam food processor, giling gak usah sampai halus. Panaskan minyak, tumis sereh hingga harum, masukkan bahan lain. Diamkan sejenak.

Tuang ke dalam piring/mangkuk. Sajikan.

Easy recipe for party, 100% success guarantee!!!!

200 gr butter, melted

300 gr sugar

200 gr flour

4 eggs

2 tsp baking powder

1 tsp vanilla

75 gr chocolate powder

50 gr Cashew Nuts

In a bowl, beat eggs, sugar and vanilla until light and creamy

add melted butter, keep mixing

add flour and baking powder

add the shifted chocolate powder

Transfer to baking pan and sprinkle with crushed cashew nuts

Bake 180C for about 50 mins.

This Sambal goreng udang matched with nasi uduk, bihun goreng, bakwan and gulai ayam as our picnic’s menu in Jinji Lake today.

750 gr shrimp, cleaned

3 medium potatoes, cubed and fried in oil

5 cm Galangal

3 salam leaves

200-300 ml coconut milk

2-3 tbs oil

Paste, grind together in a blender:

8 shallots

4 garlic

5-8 chillies

3 cabe rawit

1 tsp salt

sugar

Method of cooking:

Heat oil, add the paste, fry til fragrant.

Add galangal and salam leaves.

Add shrimp, continue cooking until they change in color.

Add coconut milk and fried potatoes.

Add salt and sugar to taste.

Ready to serve

Inspired by hot summer day and recipe that I found in Femina magazine, I made gado-gado. Easy and healthy, I feel that I do something good for my body by eating this mix veggies!

We can throw in any of our favorites, :

100 gr cabbage, slice thinly, boil, set aside

a bunch kangkung or spinach, boil, set aside

150 gr soy bean sprout, boil, set aside

1 chayote squash (labu siam), thinly sliced, boil, set aside

1 cucumber, thinly sliced

1 tofu, sliced, fried, set aside

1 potatoes, cut 1×1, boil, fried, set aside

Sauce:

100 gr peanut, fried, set aside

1 red chilli

2 bird-eye chilli

1 tsp salt

2 tsp red sugar

1 tbs tamarind sauce

250cc-500cc water

2 tbs kecap manis (sweet soy sauce)

2 tbs lemon juice

Making The sauce:

In a  blender mix together the above except sweet soy sauce and lemon juice, add water until the sauce is just right (thick but saucy). Move to a small pan, cook until bubbly, set aside.

Serving suggestion:

In a big serving plate arrange the vegetables, add sauce on the top, add sweet soy sauce and lime juice and kerupuk.

My first intention today was to make Chicken Hainan, but I completely forgot to buy ginger. Finally I made this Ayam masak sereh, inspired by Thai cooking.

• 300-500 gr Chicken thigh or chicken drumstick, separated from the bones and slice to bite size pieces
• 2-3 garlic
• 2-3 lemon grass, cut off the woody top, you can have them thinly sliced or pounded.
• 1 tsp salt
• 1-2 tbs red sugar or palm sugar
• 1/2 tsp pepper
• 1 tsp ground chili powder (optional if you prefer spicy)
• 2 tbs fish sauce
• 2 tbs oil

Ground the garlic, salt, pepper, chili powder together. Transfer to a bowl.

Add red sugar and fish sauce, mix them together.

Add chicken pieces and lemon grass, stir and refrigerate for at least one hour.

Warm oil in a non sticky wok in medium heat, pour the chicken and all the marinate sauce.

Continue stirring until chicken are done

Ready to serve with warm rice and sliced cucumber.

I enjoy the lemon grass chicken when they are just cooked, some prefer to fry it through until the chicken and lemon grass are dried and golden in color.

There is one Singaporean Restaurant that comes as no. 1 in our list when we miss Indonesian food. The kangkung is so delicious, with mysterious ingredients that has made us addicted.

Well, we found the magic key to ingredients : TERASI or shrimp paste or belacan and dried shrimp.

Happy cooking…..

2 medium cloves garlic

4 bird eyed chillies/ cabe rawit

1 tsp shrimp paste/terasi

1 tbs dried shrimp (ebi) or ikan teri

1 tsp salt

1 tbs  cooking oil

Kangkung

Cooking method:

• grind together salt, garlic, terasi and chillies. Add ebi and roughly crush.
• heat oil in a wok, add the paste.
• Stir til fragrant
• add kangkung and mix together thoroughly
• serve warm with rice.

I always made Opor Ayam with the ready to use instant paste.

But now, not anymore…..Today I learned to make this recipe using fresh spices.

Comment : Much better result!!!!!

12 pieces of small chicken drumstick

or 1 whole chicken cut into 8 pieces

200 ml coconut milk

1 stalk lemon grass

3 cm ginger, sliced

5 cm galangal, crushed

2 lime leaves

1 tsp tamarind paste

1 tbs red palm sugar

1 tbs cooking oil

water

For Paste:

6 shallots

3 garlic

1 tsp coriander or 1 tsp coriander powder

2-3 candle nuts

2 tsp salt

• In a blender, process all the paste ingredients together
• Warm up oil, add the paste, galangal, ginger, lime leaves, lemon grass, stir until fragrant.
• Add chicken pieces
• Add 100 ml of coconut milk with 300 ml of water, continue stirring until boil.
• Add tamarind sauce and red palm sugar.
• Turn to low heat and leave them until chicken meat are tender and the sauce are thickened
• Add the rest of coconut milk, let them boil again.
• Serve them warm, sprinkle with fried shallots.

For today’s potluck lunch at Desi’s, I made Sambal Goreng Daging Ebi. It’s good to be eaten with just hot steamy rice. So spicy good!!!!

150 gr ground beef

50 gr dried shrimp/ebi roughly grounded

10 shallots (small-medium) or 5 big shallots

5 cloves garlic

5 red chillies

4 bird’s-eye chillies (cabe rawit)

200 ml coconut milk

2 tsp salt and 1 slice of red palm sugar to season

pete

1 tbs oil

Very simple to make:

in a food processor or blender put shallots, garlic, chillies with coconut milk together, ground them together to make a thick sauce.

Warm up 1 table spoon of oil in a pan, stir the thick sauce in and stir until fragrant and boil. Add meat, crushed dried shrimp and pete to the mixture and continue stirring. Add salt and sugar.

Turn to low heat, cook until the liquid is absorbed.

Serve them hot with rice.