Pineaple & Papaya Juice

It is too sweltering today. We got this hot humid weather almost weeks.. I really need to refresh my body with something not to sweet beverage but will make me instant fresh !

I open my refrigerator and check what fruits I have. I found Papaya and Pineaple.
Hmmm..., just to look at them I imagine the sweetness of Papaya, the freshness and juicy of Pineaple will flow in my throat, make me quick grab them at put it into my juicer..

Here I am.. Enjoying the fresh and cold Pineaple & Papaya Juice with smile.. :)


Ingredients :

1 Cups Fresh Papaya
1 Cups Fresh Pineaple
1 Tbs Fresh Lemon Juice
1/2 Cups Ice cube

Directions :

* Put all the ingredients into juicer, mix them until well blended.
* Transfer to serving glass to enjoy.

Stir Fry String Bean with Shrimp

Wanna enjoy Veggi with tasty taste. This Stir Fry String Bean with Shrimp is the one.
It's simple to prepare, simple to cook but tasty to enjoy..

Ingredients :

500 gram String Bean - clean and cut 1 inch length
200 gram Fresh Small Shrimp - clean and peel the skin
3 pcs Garlic - smash / chopped
1 block Kitchen Broth Stock
1/2 cup Hot Water
2 Tbs Olive Oil or Vegetable Oil
a pinch of Salt to taste.
Directions :
* Heat oil in the Wok with high fume.
* Put garlic and stir until garlic starting to fragrance.
* Put Shrimp, and keep stirring, until the color starting change become pink.
* Put String Bean into it and stirring well.
* Follow with hot water, chicken broth stock, and salt to taste.
* Keep stirring until bean cooked, but still crispy.
* Turn off the heat, transfer to serving bowl .

Yam Kolak (Indonesian Dessert Yam in Coconut Milk)

Last weekend I visited Bogor, a city near Jakarta to enjoy the culinary from this city. Bogor is also famous of Talas (white Yam). I bought 3 medium size of this Yam, and today I have chance to make this Yam into Kolak.
Kolak is an Indonesian dessert made with coconut milk, palm sugar with pandanus leaf for flavour. In some versions is always use banana or plantain and sweet potato or cassava, pumpkin and sometimes added with jackfruit. In Indonesia Kolak is popular during the Ramadhan.
I like the texture of Yam, a combination of sticky and chewy. So today I made this Yam into Kolak to everyone in my home to enjoy..

Ingredients :

3 medium size White Yam ( Peel the rough skin until you can see the white meat of Yam and Rinse Yam with water and 1 Tbs of Salt ) - Cut Yam into small bite ( Soak into Water and 1 Tbs Salt) - Drain the Water.
1000 ml      Water
400  ml       Coconut Milk
8     Pcs      Pandanus Leaf
400  gram    Palm Sugar or Brown Sugar
1     Tbs      Salt

Directions :
* Bring water to boil
* Put the Pandanus Leaf and Yam, and bring to boil or until Yam is half cooked (become tender)
* Add the Coconut Milk and Palm Sugar.
* Bring to boil.
* Turn Off the heat. -- Take out the Pandanus Leaf.
* Enjoy the Yam Dessert. 
 

It is served either hot (especially if fresh cooked) or cold. Enjoy.. :)

NASI GURIH BAKAR (Burn the Rice!!)

This weekend I cravings for this "Nasi Gurih Bakar". I don't know how to translate the name into English. But roughly said "Burn The Rice". It's make me smile when I type this word. :)

I know this food when I came back from state to my home country, Indonesia . It is sound funny also for me when the first time I introduced it. The taste was good.

The chance to make it - is today, when I really want make it with my style (ha..ha..!) ( --as always--). This time my modification for this food, I balanced the taste of savory, salty, sweet and spicy together. The fragrance from herbs like bay leave, lemongrass, and smell of banana leaf when we burn this "Nasi Gurih Bakar" is absolutely unspeakable. I added Basil into rice, and this recipee is just so perfect.. (at least for me..) ;-D

The appearance of this food is so plebeian but the taste is so excotic that you will not forget !

Ingredients :
( A) Savory Rice

3 cup Rice
1 cup Coconut Milk
100 gram Dried Anchovy -- rinse with a little bit of salt, and drain.
4 pcs Bay leave
2 pcs Lemongrass -- rinse and crushed or smashed flat
1 tbs Salt

* Cook your rice as usual but decrease the water 1 cup from amount that you usual cooked. Coconut milk substitute the water above. Add the Bay leave, Lemongrass and Salt into Rice Cooker.
* In the middle of cooking, when the water start boiling, add the Dried Anchovy into rice, mix well and continue to cook.
* Cook the rice until done.

Ingredients :
(B) Tempeh Bacem ( Indonesian Sweet Marinated Tempeh )

500 gram Tempeh (* Indonesian Cuisine made from soy bean) - cut into cube size
2 cm Galangal (crushed or smashed flat) or 2 tbs of galangal powder
2 pcs Bay leave
250 ml Coconut Milk
250 ml Water

Spice Paste :

4 pcs Shallot
2 pcs Garlic
1 tbs Coriander
1 tbs Tamarind
2 Tbs Palm sugar or Brown Sugar
1 tbs Salt

* Grind or blend the spice paste

* Boil the coconut milk, add the spice paste with Tempeh, Galangal and Bay leaves. Add the water and continue cooking until the spices and water are absorbed. Then cool them off - set aside.

Ingredients :
(C) Fried Dried Shrimp and Burnt Shallots

100 gram dried shrimp -- rinse with a little bit of salt, and drain.
60 pcs Shallots -- peel the outer skin, rinse and drain.

* Using frying pan, fry the dried shrimp into hot cooking oil until crispy and golden brown.
* set a side the fry shrimp.

* Pour the hot cooking oil that already used into bowl.
* Using the same frying pan, with the oil that still stick in the pan (do not need to clean), burn the shallots until burnt ( the shallots will more tender )
* set a side the burnt shallots.

Ingredients :
(D) Additional herbs and spices

30 Pcs 'Birds Eye' Chili (Cabe Rawit) -- very small size of chili, has a very hot taste. (boil the Chilis for 2 minutes)
30 Pcs Bay Leave
15 Pcs Lemongrass -- rinse and crushed or smashed flat
1 bowl (salad size) of cleaned -fesh basil --> (I like to use a lot !)

15 pcs Banana leaf -- clean and rinse
30 pcs wood skewer or stapler


DIRECTIONS

* Put the banana lead on the table.
* Arrange A) Rice , (B) Tempeh Bacem ( Indonesian Sweet Marinated Tempeh ) , (C) Fried Dried Shrimp and Burnt Shallots with 2 pcs of Boiled 'Birds Eye' Chillis, 2 pcs Bay Leaves, 1 pcs Lemongrass and fresh basil on the banana leaf.
* Wrapped roll tight all the ingredients above with banana leaf.
* Pin the left and right side with wood skewer or using stapler.
* Bake ( 0r grill) in the heated oven at 220 C for 10 minutes each side. (total 20 minutes)

* Make for 15 and Enjoy... :D

Corn Dog (Hot Summer Dog)

It's summer time ! What will you do for your hotdog when enjoyed them at your backyard ?
If you feel boring with the same style of hotdog, it's worth it to enjoy this one..

This recipee, I combined corn with the hotdog and it's come yummy.
This time I fried the hotdog , instead put it in the grill . Have a "hot summer dog" everyone ! :)

Ingredients :

4 Pcs Fresh medium Corn (husked and clean, separate corn from the core)
3 Pcs Eggs
1 Cup Corn Flour
1/2 Cup All Purpose Flour
1 1/2 Cup Water (you can add more if you feel the batter to thick)
1 Tbs Chicken Stock Powder
1/2 tbs Nutmeg
Salt and Pepper for taste (optional)

1 Pack HotDog (8 - 10 pc) -- cut into two (optional)
Oil

For Serving :

3 Tomato
2 Onion
1 Pack Lettuce
1 Pack Sandwiches Bread
your favourite Mayonaise (and Ketchup - optional)

Directions :

- Mix together Flour, Water, Eggs, Chicken Stock Powder, Nutmeg, Salt and Pepper , make all become batter.
- Add Corn into batter.
- Wrap hotdog with this corn batter - Heat oil with medium high fume.
- When the oil is enough hot, put the hotdog and batter one by one until golden brown.
- Serve with your bread, tomato, onion, lettuce and your favourite mayonaise and ketchup .
- Enjoy the Hot Summer Dog !

Macaroni Schotel (Bake Macaroni with Beef Sausages and Cheese)

I know this dish as a Macaroni Schotel. I don't know "Schotel" (Dutch) mean "Dish" (English) until I prepare to write this recipe on my blog. So, this is a dish of macaroni !

My version of macaroni dish for this time is Bake Macaroni with Beef Sausages and Cheese.
I like to enjoy this dish with my big family on weekend when they visit my mum house. This dish is a favourite food of my nieces and nephews. I really like to watch them finish the macaroni, they move them all to their stomach.. Haa - what an enjoyment moment ! :D





Ingredients :

250 gram Macaroni or Rigatoni (short) - cooked al dente --> set a side

2 Tbs Butter
3 pcs Garlic - crushed and finely chopped
250 gram Beef Sausages - finely cut into small pieces
2 tbs Dry Oregano or fresh
2 tbs Nutmeg
1 tbs Coriander
2 tbs Salt
2 tbs Pepper
1 cube Chicken stock powder

4 Pcs Eggs - beat with fork and add 1/2 tbs salt & 1/2 tbs pepper
600 ml whole milk
1 Tbs flour

150 gram Shredded Cheddar or Parmesan Cheese (divided into two)


Directions

- In a pot, melt butter over medium heat.
- When butter has completely melted, add the garlic, and saute until the garlic yellowish.
- Add the beef sausages and keep stirring until the sausages start to cooked.
- Add the oregano, nutmeg, coriander, chicken stock powder, salt and pepper.
- Stirring until the beef sausages cooked.
- Remove from heat and set aside.

- Preheat the oven to 160 C

- Mix beaten eggs, flour and milk with 75 gram of shredded cheese.
- Pour into cooked sausages.
- Add macaroni or rigatoni and stirring well.
- Transfer to lightly grease baking dish.
(Arrange the Macaroni and Sausages, try the liquid mixture cover the macaroni / rigatoni)
- Sprinkle the rest of 75 gram cheese on top.
- Bake for 30-40 minutes or until the macaroni set firm or until skewer come out clean.

Useful Information for Measurements & Simply Guide

	SPOON MEASURES
1/4 teaspoon			1.25 ml
1/2 teaspoon			2.5 ml
1 teaspoon			5 ml
1 tablespoon			20 ml

1 UK/US Tablespoon 15 ml = 3 teaspoons
1 Australian Tablespoon 20 ml = 4 teaspoons

* I have used international 15 ml tablespoon measures.

WEIGHT 10 g 1/4 oz 220 g 7 oz 425 g 14 oz 30 g 1 oz 250 g 8 oz 475 g 15 oz 60 g 2 oz 275 g 9 oz 500 g 1 lb 90 g 3 oz 300 g 10 oz 600 g 1 1/4 lb 125 g 4 oz 330 g 11 oz 650 g 1 lb 5 oz 150 g 5 oz 375 g 12 oz 750 g 1 1/2 lb 185 g 6 oz 400 g 13 oz 1 kg 2 lb
LIQUID CUP MEASURES 1/4 Cup 60 ml 2 fluid oz 1/3 Cup 80 ml 2 1/2 fluid oz 1/2 Cup 125 ml 4 fluid oz 3/4 Cup 180 ml 6 fluid oz 1 Cup 250 ml 8 fluid oz
OVEN TEMPERATURE GUIDE
Low : 150 C = 300 F Moderate : 180 C = 350 F Medium Hot : 200 C = 400 F Hot : 220 C = 425 F Very Hot : 230 C = 450 F LENGTHS 6 mm = 1/4 inch 12 mm = 1/2 inch 2,5 cm = 1 inch