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Rasa Indonesia Blog

Welcome to the brand new Rasa Blog. Here you can read about the latest news and recipes from Rasa Indonesia.

I am blogging new and existing recipes from our old Chicken Kitchen blog.

Enjoy

Lontong Ayam

(Chicken with yellowish coco soup and Sticky Rice)

Serves: 2 Persons

One of Indonesia fav cuisine wich is rich in flavour, easy to cook and has been modified for my hub's taste.
Using powder instead of fresh spicies will not change the color and taste at all. The hint is simmered the powder in a hot oil before paste ingredient.
And the sticky rice, you can buy instant one when you are busy or serves with baton bread or baquette
...yummy !

Ingredients:
4 chicken's legs/ breasts
3 tbsp coconut powder
500 ml water
lime leaves
bay leaves
1 tbsp sunflower oil/ cooking oil
1 tsp sugar

Yellow paste


Dry spic:
1 1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1 tsp galangal powder

Fresh spicy:
4 shallots
2 cloves garlic
2 fresh red eye chilli ( for more hot add 5)
half of paprika or 2 big red chilli
3 candle nuts (optional)

Methods:
process shallots, garlic, chilli, paprika and candle nut in a food processor or ground it using mortar and pestle( recommended)
preheat pan with 1 tbsp oil, add all the powders until simmering, add bay leaves, lime leaves, fresh spicy and then the chickens, stir.
Dissolve coconut powder with half glass of warm water from 500 ml, add the remaining water and cocnut milk, stir. Seasining with salt and sugar bring into boiling and cooked. Add potatoes wedge if you served with bread).

Homemade Sticky Rice

Ingredients:
1 cup rice (add water leave for 30 mintus and strained)
banana leaves/ plastic bag for boiling

Methods:
set the banana leaves make it a silinder dia 3 - 4 cm (do not bigger than this otherwise the rice will still raw in the middle), fold 1 side and stapled/ food string.
Fill the silinder half way with strained rice and fold the other side and stapled.
For using boiling bag : do the same as above but prick the plastic bag in some places. Tie both sides.
put it in pressure cooker and fill with water until all covered, cooked in 1 hr after the first sizzling( lower the gas or electric hob but do not turn it off).

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PASTRY SOUP

Feuilletée Soup

Serves: 2 Persons

Dunno what to cook today? Why not try this one..yummy!

Heavy soup indeed but easy to cook. I call this Feuilletée soup and others call this Zupa soup which as far as I know was just mushroom soup without pastry. Zupa soup or Grzybowa is a Polish mushroom soup.
 
Ingredients:
puff pastry
2 tbsp onion
1 tbsp spring onion
4 mushrooms(medium),slices
1/2 chicken breast (diced)
1/2 tsp pepper
a pinch of salt
1 tsp butter/ margarine
1 tbsp sunflower oil
15 gr flour ( = full 1 tbsp)
500 ml water


Methods:

Melted butter in a pan along with oil, add onion leave till golden brown.
Add diced chicken, when the chicken color already pale add mushroom and flour stir till dissolve.
Pour water bring to boil, add pepper and salt leave to cool.
Prepare2 bowl and put soup into it.
Roll out the pastry and cut 5 cm wider than the soup bowl, place it on top brush with egg yolk. Pop up into the oven for about 30 minutes.
Ready to served.

 

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Sop Saudara

Pangkep Beef Soup

I am a bit confuse how to give this soup a name where "saudara" means brotherhood, very odd if I call it brotherhood soup. I prefer Pangkep beef soup since it was invented there in South Sulawesi.

The soup very tasty with a hint of cinnamon, never get the exact recipe but the recipe I made quite close to the taste where I used to buy Sop Saudara in Pangkep. For me the one in Pangkep at jalan Kelapa near the traditional market was the best ever, I tried so many in Makassar even Jakarta but they are not the same like I ever tasted. I like red chilli color in there where I couldn't find it elsewhere. A couple of potato balls fritter to complete the presentation bowl.
My Recipe quite different then others posted on internet.

Recipe by me

Ingredients:
500 gr beef, can be mixed with beef liver
250 ml coconut milk
1 lt broth from beef bones( can be subtituted with water and 1 tsp beef stock cube)
2 bay leaves
10 cm cinnamon bark
a slice of ginger
10 cm lemon grass
1/2 of nutmeg (2/3 tsp nutmeg powder)
2 lime leaves
a dash of pepper
 
Bring to boil and the beef tender, let the coconut milk curdles and broth clear.
 
Paste oil:
2 shallots( need 5 to 10 for Indonesian shallots)
3 cloves garlic
1 T corriander seed, tossed
1/4 tsp cumin
6 candlenuts
1 red chilli
1 T cooking oil
salt ground the herbs and stir fry with oil for a minute. Pour over the broth.
 
Condiments:
vermicelli
Burasa(coconut rice cake)
sambal(chilli sauce)
kecap( sweet soybean sauce)
Potato balls fritters
Fried beef lung, thinly sliced and well marinated before fried
fried shallots
 
Methods:
When the beef tender, set aside and continue cooking for couple of minutes. Serves with condiments.
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Kapurung

Sago ball mix Soup

serves: 4 persons

Kapurung traditionally well known in Luwu cuisine South Sulawesi. Apart from traditional sago processing, they also produce cocoa beans and coconuts. As a staple, sago comes as a main ingredient in cooking and baking.
One of the cuisine I know is Kapurung a simple sago soup where the sago balls formed by adding boiled water with rapid stir and two bamboo sticks to rolled on the mixture. Any green veggies such as callalo, chinese morning glory, long bean or green beans and corn kernels will flavoured the soup as well. The sour taste from young manggo and lime traditionally they use asam patikala a.k.a kecombrang( torch ginger, English).
The chilli sauce, I like to use lada katokkon ( habanero/ scotch bonnet pepper) together with tomatoes and shallots. All blanched.
For the sago balls I use African cassava flour( not tapioca flour), the flour color is creme not white as tapioca and taste better too.
The fish soup( pallumara), made from anchovy, turmeric, tamarind paste, ginger, lemon grass and fried shallots.

TSago ball:
1 cup sago flour( I use cassava flour), add a bit with tap water
boiling water
Add boiling water into the bowl filled with thick sago paste, leave a minute until turn transparent, stir fast until all sago done.

Veggies:
chinese morning glory
callalo
any green veggies
corn kernels

Pallumara:
100 gr Anchovy
1 tsp turmeric
1 tbsp tamarind paste
1 cm ginger
5 cm lemon grass
1 tsp maggi block
1 tbsp fried shallot
salt
water

Bring to boil all ingredient.

Chilli sauce:
habanero/ scotch bonnet
tomatoes
shallots
1/2 tsp shrimp cake( trasi)
blanched and ground with mortar and pestle. 
Add sago balls into the soup, add more water, mix veggies and lime. Serves in bowl with shredded young mango.

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