Cumi goreng tepung mendoan

Asian Style Salmon Salad

The Romans Line Up

Tahu Penyet

Martabak revisited.

Rice Platter.

Nasi campur

Sambal Kambing

Tahu Gejrot Pedas

Bamboo Shoot Spring Roll (Lumpia Semarang)

Lumpia Semarang is a hawker street food dish which is originally come from Semarang, a capital city of Central Java province. It can also be found in other cities' hawker street stalls or in food courts around Indonesia.

Lumpia term derived from Lunpia or popiah, a chinese pastry from Fujian, China. Lumpia originally made by Chinese immigrant who migrated to Indonesia. This dish was quickly accepted by locals and modified using Indonesian's local ingredients.

Lumpia has a different filling compared to Lunpia or popiah. This Indonesian's version of Lunpia has some young bamboo shoots filing whilst Lunpia has bean sprouts, scrambled eggs, or turnip filling as a main ingredients. The Indonesian version of Lumpia are also have 2 variety of Lumpia: the wet one with white colour (the original wrapper colour is white and this is the steamed version of Lumpia) and the crunchy deep fried Lumpia with golden colour.

Biting into this crunchy deep fried golden pastry and you will find sweetness of finely shredded young bamboo shoots then soon these small salty dried shrimps will find out its way into your taste buds. This spring rolls has a main ingredient of young bamboo shoots and shrimps, mixed with these garlic, leek and some bean sprouts then cooked with sweet soy bean sauce. Its accompanying tauco sauce is also famously sweet with a bit tangy of garlicky taste.

Bamboo Shoot Spring Rolls (Recipe From : Rudy Hadiwidjojo)

Ingredients :

Bamboo shoot (rebung) 1 kg

Carrot (wortel) 250 gr

Bean sprouts (kecambah/tauge) 200 gr

Leek (Bawang prei) 100 gr

Shrimps (ebi) 250 gr

Garlic (bawang putih) 50 gr

Vegetable oil (minyak goreng)

Sweet soy sauce (Kecap Manis)

Oyster sauce (sauce tiram)

Salt (garam)

Pepper (merica)

Imported lumpia’s skin wrapper (Kulit Lumpia impor) – this is a thin wrapper

(not yet to be translated)

Method of cooking

1. Slice these young bamboo shoot, then boil the bamboo shoots in a boiled water with a pinch of salt until cooked. Let it cool before slicing it.

2. Slice these cooled young bamboo shoots to make finely shredded slices (julienne slices) as thick as match sticks.

3. Slice carrots to make julienne slices like a long match stick.

4. Slice these leeks to make 1 cm long.

5. Kupas kulit udang dan potong kecil2

6. Cincang halus garlic (bawang putih)

7. Tumis bawang putih samapai wangi setelah itu baru masukkan udang, dan tunggu sampai udang matang.

8.Setelah udangnya matang lalu masukkan carrot, dan tumis sampai layu.

9. Sesudah itu masukan kecambah dan tunggu sampai layu lalu masukkan rebung, dan aduk sampai merata

10. Tambahkan bumbu, kecap manis, sauce tiram, garam dan merica, setelah rasanya sesuai dengan selera baru masukkan bawang pre dan tumis sampai layu.

11. Masukkan sayuran yang sudah jadi kedalam kulit lumpi, dan lipat dan gulung.

12. Sesudah itu deep fry (goreng) lumpia dengan minyak panas samapi berwaran Golden brown (kuning keeemasan)

13. Lumpia siap dihidangkan

Test
Sent from my BlackBerry® smartphone on 3

Balinese boiled seafood rice

Grilled Steak with gado-gado Salad, fried potato lodeh and peanut sauce

Jajan Kota, part 2..... Steamed Cup Cakes!

Jajan Kota. (Indo City's Sweets)

Intip

Sagooo and pork

Durian cake

Mmmmmartabak

"Kway Teow" aka "Shahe fen" aka "ricecake strips" aka kuetiau

Shahe fen is believed to have originated in the town of Shahe (沙河; Cantonese: Sa1ho4 pinyin: Shāhé), now part of the Tianhe District in the city of Guangzhou, in the southern Chinese province of Guangdong, whence their name derives. Shahe fen is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearby Southeast Asian nations such as Vietnam, Thailand, Cambodia, Philippines, Malaysia, Indonesia and Singapore, all of which have sizeable Chinese populations.

Wide shahe fen stir-fried with soy sauceShahe fen noodles are white in color, broad, and somewhat slippery. Their texture is elastic and a bit chewy. They do not freeze or dry well and are thus generally (where available) purchased fresh, in strips or sheets that may be cut to the desired width. Where fresh noodles are not available, they may also be purchased packaged in dried form, in various widths.

Shahe fen noodles are very similar to Vietnamese bánh phở noodles, which are likely derived from their Chinese counterpart. Although the phở noodles used in soups may vary in width, wide phở noodles are also common in stir fried dishes. The popular Thai dishes pad see ew and drunken noodles are also made with similar noodles.

With a little bit of Indonesian touch, below is my interpretation for the Kway Teow for Teras Bali.


For : 1 Portion
Prep Time : 5 minutes

1 cup Flat Rice Noodle
2 tbs Oils
1 tbs Basic Paste*
1 tsp Shrimp Paste dried
1 pc Egg
1 tbs Onion, Chopped

1/2 tbs Garlic, chopped
3 tbs Chicken, diced
3 pcs Prawns, sliced
1 pcs Lap Chong, sliced (Chinese dried sausages)
3 pcs Mussels (cleaned)

1/4 cup Cabbage, shredded
1/4 cup Carrots, matchstick
1/4 cup Choy Sum, sliced
4 pcs Mushrooms,wedges
4 pcs Tomatoes, wedges
1/4 cup Bean sprouts
1 tbs Leeks, sliced

1 tbs Fish Sauce
2 tbs Kecap Manis
1 tbs Hondasi
Salt as you like
Pepper as you like

1. Heat the oil on the wok, add egg in, stir it immediately, add the basic paste and shrimp paste.
2. Add onions and keep stir the wok until the aroma come up, add chickens, mussels, prawns and Lap Chong.
3. Add the vegetables, tossed it well until half cooked, add the kway teow, tossed and stir it well. Add the sauce and season according to your like.

Tips:
make sure the wok is really hot, all of the cooking process is taking less than 3 minutes, otherwise the noodle and veggies will be lumpy.


*The Basic Paste
1st
1 pc Onion, chopped
3 cloves Garlic, chopped
3 pc Chili, seeded
1 pc Tomatoes, large, cut into wedges
3 pc Candle Nuts, roasted
1 tbs Shrimp Paste (dry or roasted)

2nd
3 tbs Oils
1 pc Lemongrass
1 slices Ginger
3 pc Lime Leaf
1 tbs salt
1/2 tbs pepper
1 sugar

method:
1. Roast all the 1st items in the oven at 165oC for 10 minutes.
2. Blend the roasted ingredients using the mixer.
3. Heat the oil, add the mixture in, add the 2nd items and cook it on slow fire until the aroma comes up.

alternatively, the 1st items can be sauteed.

Beef ribs soup infused with nutmeg