pastel tutup

Pastel tutup - Indonesia colonial dish, introduce by dutch, But I called it heritage from dutch, chinese and Indonesian.
At Nederland they caled Vless pastei
Pastel tutup considered a festive dish- only consumtion on occassion only.The flovour is not complicated,but delicate, creamy and rich.
the main spices uses is Nutmeg,- which use to the flavor the potato and filling.There no definite ingredients filling, but most includes: chicken, ham, bacon, carrot, mushroom, peas,hard boiled egg slices.

pastel tutup usually baked in the large casserole,but just for pretty us, you can bake on ceramic dish.

Method category: baked

Ingredient:

1kg potato, strip, harsh cut, steam until matured, refines whilst hot
2 tablespoon  butter
4 tablespoon  liquid milk
1 teaspoon salt
1/2 peppercorns
1/4 sdt nutmeg

1kg potato, strip, harsh cut, steam until matured, refines whilst hot
2 tablespoon  butter
4 tablespoon  liquid milk
1 teaspoon salt
1/2 peppercorns
1/4 sdt nutmeg

Cooking Steps

Heats oven with temperature 100° C.
Prepares its contents formerly, saute shallot and garlic with 2 tablespoon butter or oil until wilting. Adds hash, cook until matured. Put carrot, cook until matured.
Put sedap malam and ear mushroom, celery, so'un/mihun and sauces. Lifted if all material had matured.
Adds smooth potato with  2 tablespoon butter, 4 tablespoon liquid milk, salt, peppercorn and nutmeg. Stir until mixed.
Takes heatresistant dish, buttered. Put some of pure potatoes in dish base smooths down. Pours the dough contents. Adds sliced egg, then wrap the remain with pure potatoes again, smooths down to his(its with rest of potato pure again, flatten.
Sprays a few pure potatoes as decoration in part of dish side. cover with shaken egg yolk.
Bakeout in oven which have been heated in until the colour become brown yellows during + 40 minutes.

This recipee taken  at http://www.recipeslover.com/


you can found the Ingredient:

cheese, usually I uses mild cheddar cheese igourmet's Favorites - 4 Cheese Sampler (2 pound)

 Betty Crocker Homestyle Reds, 100% Real Mashed Potatoes, 3.3-Ounce Packages (Pack of 8)

    Drogheria & Alimentari All Natural Spice Grinder Nutmeg, 1.41-Ounce Jars (Pack of 3)     

Rujak cingur ( cow feet Rodjak)

Happy sunday.. all

Today I try my special menu, this dishes is popular in East java, Indonesia.
we called "Rujak cingur" with ingredient use cow feet.Usually the original recipee they use cows mouth, but in this recipe I use cow feets.



Rodjak cingur

 Ingredient,
Cow feet chopped  unto 3 or 4 ( you can ask butcher to do chopped)
Indonesian shrimp sauce( "petis")
peanut
cloves garlic
Chilli
Tamarind
sweet soya sauce.
palm sugar
lontong (rice cubes)
tempeh ( you can see this special recipe in my other blogs  how to make tempeh
tofu.

vegetable: bean sprout,spinack ( usually use Kangkong), carrot.

Preparation 1.
wash cow feet until clean, and put into pressure cooker until soft and done.
Throw away the first water from cow feet, and put clean water and cook again with salt.
use fork and knife, take the meat from cow feet.

Preparation 2.
wash all vegetable, steams until well done.

Preparation3.
1. cut tofu and tempeh into slice, and frying until cooked.
2. cut slice, chiili and gralic , fry until smell nice(  make sure only half cook, not until brown )
3. if you use raw peanut, you shout fry until golden.( usually use " monkey nuts")

Preparation4.
sauce.
use food processor, blend all ingredient(peanut, salt, garlic, chilli,palm sugar) add Indonesian sauce ( I use almost one cups),sweet soya sauce,and tamarind + few hot water.
after all ingredient blend properly, move into sauce pan and cooked , and stirring with wooden spoon.

Serving,
Put  ingredients as you like in a plate  and add sauce.

ayam balado (chilli hot chicken)

Ingredient

chicken legs or chicken drum wash and clean, marinate with salt,

use blender.
gloves of garlic,
shallot
red chilli

prepare
lime leave
galangal
lemongrass
belacan

Method

1. use deep frying,fry chicken.
2. take another frying pan, put vegetable oil wait until smoke, and put all blender ingredient,stir fry, after 3-5 minutes, put chicken , add lime leaves,galangal,lemongrass and belacan . stir fry for 15 minutes.
3. well done.



paru

Ingredient:

Beef lungs (you can found it at halal butcher), clean it .

rice.

coriander seed

garlic

white vinegar.

salt

method

1. boil water and salt in sauce pan. put beef lungs . and cook until well done.

2. chooped beef lung into thinly.

3. mash rice (usually use tender rice from "magic jar"), its easy to mash it.add garlic, coriander seeds, white vinegar and salt.mixed together (usually use lumpang (pestle and mortal) .

4.put thinly beef lungs and marinate it for 5 -10 minutes.

5.heat oil, and fry beef lungs until crispy.

serve with green chilli paste and rice

Selat solo

Hi

hi..everyone
today I want to share my dinner menu  is selat solo, everyone said this recipe come from solo, one of java island part.

Ingredient

Beef tenderloin, shallot,garlic,nutmeg powder,sweet soya sauce ( I use kecap ABC),tomato sauce,white pepper,soy sauce,sugar, salt, knoor beef ( JUST for taste )

bumbu halus

use "lumpang", chopped shallot, garlic and mash together.after that put on meat, add soya sauce and sweet sauce, nutmeg, white pepper. and marinate around 30 minutes.

The white sauce:
use mayonnaise then add with lemon juice, pepper and sugar, and chips (for chips in the photo I use doritos)

vegetable: just boil vegetable, drain and put butter.

gulai kikil - minang cuisine

 "kikil" means cow feet, usually you can found this food in minang restaurant,quite famous foods in Indonesia.You can found this menu in hawkers foods or  expensive restaurant.
In this blogs I would like to share how to cook this , maybe some reataurant use the differents method than me, I just want to make "kikil" as simple as I can.

Ingredient:

-kikil " cow feet", u can ask butcher to cutting into 4-5 cubes.

wash and clean kikil with running water

put on the big sauce pan and boil 3-5 times until water clean properly..put on pressure cooker to make "kikil"  more tender about 30 minutes.

-lemongrass, lime leaf, galangal.

- "asem jawa" ( use lemon if you not found it)

bumbu halus: use food processor.
- red chillies , tumeric, shallot, garlic, ginger.


Method.

.heat oil on the pan. put "bumbu halus",galangal, lemongrass,lime leaf., fry until smoke and smell nice.put "kikil" and fry until all ingredient mixed and come in into "kikil". add coconut milk and "asem jawa", lower heat, and let it boil until cook well.

serve it with rice.