Indonesian Sour And Spicy Vegetables Soup Recipe (Sayur Asem)

 

This is Indonesian version of spicy and sour vegetable soup,originaly from west java. Sayur asem (sayur asam) is a tamarind based vegetable soup with various Asian vegetables such as chayote squash, Chinese long beans, raw peanut, unripe jackfruit, belinjo fruits and leaves (seeds and leaves of Gnetum Gnemon). The broth is seasoned with spices such as galangal, bay leaves, candlenut, red hot chili and shrimp paste.

Sayur asem is served with steamed rice, fried salty fish (ikan asin goreng) or traditional fried chicken, raw salad and hot fiery sambal (chili sauce/paste). This soup is usually enjoyed during hot summer day.

There are two variants of sayur asem: sayur asem Sunda (Sundanese, West Java) and sayur asem Betawi (Jakarta syle). Sundanese sayur asem has clear broth compare to Jakarta style sayur asem.

Here is vegetarian version of sayur asem. But if prefer non vegetarian version, use beef broth instead of water.

What You Need

Serves 4 – 8

Ingredients:

1 ear corn, cut into 1 1/2-inch pieces

4 oz Chinese long beans

1 chayote squash, diced

1 can unripe jackfruit (17oz), drained

2 salam leaves (Indonesian bay leaves)

1/2 cup raw peanut, peeled

1 piece galangal (1 1/2-inch piece)

1/2 tsp tamarind pulp

Spice paste:

5 Asian shallot

3 cloves garlic

1 tbsp sambal Oelek (chili paste)

3 kemiri (candlenut)

1 1/2 tbsp brown sugar

1 1/4 tsp salt

1/2 tsp terasi (shrimp paste)

 

How to Fix

  • Put shallot. garlic, chili paste, candlenut, brown sugar, salt and shrimp paste in a food processor then grind the spices to form a paste. Set aside.
  • Bring 10 cups of water to a boil. Add raw peanut, galangal, tamarind pulp and bay leaves. Simmer about 30 minutes or until the peanut is tender.
  • Add unripe jackfruit, corn and spice paste. Simmer for another 15 minutes or until the jackfruit is tender.
  • Add Chinese long beans and chayote squash and simmer for about 5 minutes. Taste and adjust the flavors if necessary. Add salt, sugar, or tamarind paste.
  • Remove from the heat. Transfer to serving bowl. Serve it warm steamed rice, blanched or raw salad, and sambal (chili paste).

 

Gado-gado the traditional salad from Indonesia

I like very much this kind of  food,until recent time i usually eat this cause as variation of food whenever you getting bored with all meat stuff.Gado-gado is quite similar with karedok but little bit different,here is the recipe as follow:

Ingredients

(for 2 servings)

1 thinly sliced medium sized fresh cucumber, 2 fried tempeh (soybean patties), 2 pieces of fried tofu, and a hard boiled egg cut into 4 pieces.

tempeh and fried tofu

For blanched vegetables:
1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups’ worth), 1 cup of water spinach (“ong choy”), 1 cup of Chinese spinach

Chinese spinach

water spinach (ong choy)

For the sauce:
ground roasted peanuts, bird’s eye chilis, dried shrimp paste (terasi), palm sugar, salt, tamarind, and water

For garnish:
fried shallots, shrimp crackers, emping (gnetum gnemon chips called “Melinjo” in Indonesian)

Optional:
1 medium sized steamed potato cut into bite size pieces

Directions

  1. Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber.
  2. Make sauce using a mortar and pestle
    cooking time: 20-30 minutes

      1. Grind these ingredients with a mortar and pestle until they’re smooth: 1 ts salt, 2 ts dried shrimp paste, 3 red bird’s eye chilis, and ¼ cup’s worth of palm sugar.
    1. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it’s mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there’s salt in the peanut butter.
    2. Mix 1 tbs (about 20 grams) of tamarind with ¼ cup of hot water in a small bowl. Add the juice to the sauce.
    3. Add ½ cup of water and mix it well.
    4. Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving.
    5. Add a sliced hard-boiled egg on top and garnish with fried shallots, shrimp crackers and emping.
    6. ENJOYED

Karedok-salad a’la sunda west java

When i was kid i am crazy so much with this food, i always forced my mother to make it if not i will bought to warung a small depot next to my parents house,when she bored to make it,i used word make not cook it because very simple food.Recent time i know for westerner this food is kind like salad.Interesting? try the recipe

Ingredients

Serves: 1
  • 50 g Chinese long bean
  • 2 Cabbage leaves
  • 1 Cucumber
  • 50 g Bean sprout
  • 2 Small Chillies
  • 100 g Peanuts, roast
  • 1 tsp Tamarind juice
  • 1 Cloves garlic
  • 2 cm or 1/4 tsp Kencur (Kaempferia galanga L)
  • 1 tsp Palm sugar
  • 1/2 tsp Shrimp paste or terasi
  • 1/2 tsp Salt
  • 50 ml Hot water

Preparation method

Prep: 10 mins | Cook: 10 mins | Extra time: 20 mins

1.
Rinse all the vegetables in warm water, then drain all the vegetables
2.
Slice cucumber, cut Chinese long bean into 3cm pieces, and chop cabbage leaves into pieces. Put all the vegetables include bean sprout in a plate.
3.
Peanut Sauce : Grind, garlic, small chilies, kencur, peanuts, palm sugar, salt and shrimp paste in a blender, or if you have pestle and mortar, you can use it. Add tamarind juice and hot water until smooth
4.
Mix all the vegetables with the peanut sauce. Serves with fried shallot and basil leaves on top or you can add fried emping on top

 

 

West Java Traditional Beef Soup

Bandung Traditional Beef Soup

 

Bandung is the capital of West Java province in Indonesia, and the country’s third Largest City, and 2nd Largest metropolitan areas in Indonesia. During weekend many of Jakarta people visit this city that is why Bandung is one of the cities in Indonesia to be a culinary destination. One of the favorite dishes is Traditional Beef soup called “soto bandung”. Soto Bandung is a soup made ​​from beef and radish.It is very taste and smooth in my mouth.

 

Ingredients ;

 

    • 500 gr beef (brisket), boil until tender, diced
    • 1 liter beef broth
    • 1 radish, peeled, thin sliced, boil and drain
    • 50 gr fried soy bean
    • 2 stalks celery, thin sliced
    • 2 stalks spring union, thin slice
    • 4 tablespoons crispy shallot

 

Spices :

 

      • 3 tablespoon crispy garlic
      • 2 bay leaves
      • 1 inch galangal, mashed
      • 1 teaspoon pepper powder
      • Salt to taste
      • 1 teaspoon sugar

 

Instructions :

 

      1. Boil the beef broth and brisket until boiling
      2. Put in all spices, boil over medium heat until boiling and spices absorbed
      3. Add radish, stir well
      4. Pour the soup in serving bowl.
      5. Add fried soy bean, sprinkle the celery, spring union and fried shallots. Serve with chilli sauce, sweet soy sauce and lime juice (additional).

To make chilli sauce : boil the red chili. Drain and bl

  • end, add salt and vinegar, mix well.

Galungan,Kuningan,pagerwesi sacred days in Island of Gods Bali

Galungan is a Balinese holiday celbrating the victory of dharma over adharma.It marks the time when the ancestral spirits visit the Earth. The lasday of the celebration is Kuningan, when they return. The date is calculated according to the 210-day Balinese calendar.

Significance

Galungan marks the beginning of the most important recurring religious ceremonies. The spirits of deceased relatives who have died and been cremated return to visit their former homes, and the current inhabitants have a responsibility to be hospitable through prayers and offerings. The most obvious sign of the celebrations are the penjor – bamboo poles weighed down by offerings suspended at the end. These can be seen by the side of roads. A number of days around the Kuningan day itself have special names, with particular activities being organized.

Galungan begins on the Wednesday (Buda) of Dunggulan, the 11th week of the 210-day pawukon calendar. This means that there are often two celebrations per solar year. Dates for 2012-2014 are as follows:

Year Galungan Kuningan
2012 February 1 February 11
2012 August 29 September 8
2013 March 27 April 6
2013 October 23 November 2
2014 May 21 May 31

KUNINGAN

Every 210 days the Balinese people decorate their streets with ornate penjor and visit their special temples to celebrate Galungan and Kuningan. During this religious holiday Bali comes alive with vibrant colours, the air is filled with the rapid rhythms of Gamelan orchestras and families work hard to prepare wonderful offerings. This holiday is the most special and important time in Bali, but why do the Balinese celebrate Galungan and Kuningan?

According to the tradition Balinese people believe that their Gods return to earth on Galungan, stay for 10 days, and then leave on Kuningan. Galungan means “When the Dharma is winning” and implies a positive time in the Balinese calendar. This occurs every 210 days in the Balinese cycle of days, otherwise known as pawukon.

The Gods must be appropriately welcomed this is why so much time and effort is put into making sure everything is decorated beautifully, offerings called banten are prepared, music is played and prayers are practiced in the most sincere way possible. It is important that the Balinese people return to thekampung (village of birth) to join in the celebrations.

The first day of Galungan starts with an early visit to the temple to pray to their Gods for good luck and well-being. Before temple the men must wake up to slaughter the pig that is the main ingredient for the feast, it is spit roasted and then used for lots of different dishes including sate and lawar (a dish made of pork, jack fruit, chili and pigs blood), other foods include rice cakes and a wide selection of fruit. When the feast is over family and friends sit around talking and playing games, the men might even drink home brewed alcohol called arak. The feast for kuningan is very similar but the rice must be yellow.

Happy Galungan 2011 to all those living in Bali.

 
foto source 123rf (foto not for adv or promo,just for knowledge)
 
Pagerwesi Day,
which falls on Wednesday, Buda Kliwon Sinta (Balinese Calendar), is the third most celebrated holidays in Bali after Galungan and Nyepi Day. Balinese Hindus celebrate Pagerwesi every six months (210 days) according to the pawukon calendar systems. Pagerwesi derived from words “pager (fence)” and “wesi (iron)”, simply “iron fence”, is a day to strengthen one’s fortification against evil.
 
Pagerwesi is dedicated to honour Siva, the God manifestation as Hyang Pramesi Guru (the main Guru), and has a very close relationship with Saraswati day. It falls three days after Saraswati day, and there’s continuity meaning between them. In Pagerwesi people honour the main Guru (God or Siva) that transferred knowledge during Saraswati day. It also means that the knowledge must be protected from bad influences and misuse.
 
If we are looking back to the roots of Hinduism in Bali, which was originated from India, there is a similar ceremony called Guru Puja or Guru Purnima. The Indians, however, celebrate it in a very different way and day. They celebrate Guru Puja on Purnama Kasa or the first new moon every year. Pagerwesi reminds human to be wise and more aware to the function and power of knowledge.
 
During pagerwesi, Balinese held Tapa Brata (Semadhi) to refresh and calming their mind, at this day also will held a ritual procession with pray at nearest temple. If able Balinese people will held the pray at big temple like Besakih or Jagatnata, but if they was unable because must work or do some other job, the pray can be held on the night on their own home temple. Some people meaning this day by it’s name Pagerwesi (Pager = fence, Wesi = iron), known as the day to protect ourself from all negative element, by semadhi and pray to the god to refresh the mind.
 
source: Gorgeous Bali,123rf,Wp,etc

Persimmon Crème Brûlée

madamecroquette

Per Creme Brulee

Ingredients

  • 4 cups Heavy Cream
  • 2 teaspoon Cinnamon
  •  Ginger 3 pieces, peeled and sliced 1/2-inch thick
  • 1/4 teaspoon Ground Nutmeg
  • 1 1/2 cups Sugar
  • 1 Vanilla Bean
  • 12 large Egg Yolks
  • 1 large Ripe Persimmon, peeled and sliced 1/4-inch thick

Creme Brulee

Directions

1. Heat the oven to 300 degrees F. Place eight 6-ounce crème brûlée dishes in a roasting pan; set aside.
2. In a medium saucepan, heat the cream, cinnamon, ginger, nutmeg, and 1/2 cup sugar over medium heat just to a simmer and remove from the heat.
IMG_1198 3. Cut vanilla beans and get the seeds. Stir in vanilla and cool to room temperature.
Vanilla beam, photograph 4. Whisk the egg yolks with 1/2 cup sugar in a large bowl.
Custard, eggs, sugar 5. The only tricky part about doing creme brulee or any custard for that matter is the process of tempering. Bringing an egg mixture to a high temperature is a problem because, well you are going to end up with scrambled eggs, gross!  This is…

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madamecroquette

Ingredients

  • 1 1/4 cup Champagne 
  • 1 cup Pomegranate juice
  • 1/4 cup Rum
  •  2 packets of gelatin and 3/4 teaspoon

 

Rum, Champagne, pomegranate

Directions

In a small sauce pan, sprinkle the Knox and pomegranate and stir until completely dissolved.

IMG_1330

Over medium heat, mix the gelatin and juice until it’s disolved, about 5  minutes. Let sit for 1 minute, then stir in the champagne. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour jelly mix and set to chill in refrigerator for at least 2 hours and up to overnight.

IMG_1372Trim edges with a sharp knife and cut into 1 inch squares and ensamble your shots with spoons and a tray. You can garnish them with  lime zest and a blackberry.

 Champagne Jelly Shots

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