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Nasi Udang Bu Rudy Surabaya

For the story do visit my photo blog here.

Nasi Udang Bu Rudy:

– Steamed white rice

– Crispy shrimp

– Serundeng (Spiced dried shredded coconut)

– Kremesan (Crunchy crumbs fromt leftover batter of the crispy shrimp)

– Sambal Bu Rudy (Indonesian hot chili sambal ala Mrs. Rudy)

– Fresh condiments such as sliced cucumbers and tomatoes

Served : 2-4 people

Ingredients:

For the crispy shrimp:

– 500gr small shrimp

– 1 tsp salt

– 1/2 tsp baking powder

– 250gr all purpose flour (I used flour mix of 150gr all purpose flour, 50 gr maizena and 50 gr rice flour. The end result was more crispier than just flour)

– 4 cloves garlic

– Vegetable oil for frying

– Mix shrimp with salt and baking powder, mix together nicely and let aside for 15 minutes.

– Mix together all flours with pounded garlic, add shrimp and toss until the flour is evenly coating the shrimp.

– Heat the oil in a pan, fry shrimp until golden. Repeat until all shrimp is fried.


For the serundeng:

– Handful of shredded coconut (I used dried shredded coconut which I soaked in just enough hot water)

– A teaspoon of the made sambal Bu Rudy.

– Heat nonstick pan, add sambal and the coconut.

– Turn it around now and then until the coconut is dried and sambal is incorporated throughly.


Kremesan:

– Mix the leftover spiced flours with some water.

– Fry the leftover batter in the oil until golden.



For the sambal:

– 250gr red chillies

– 250 gr shallots

– 1 tsp salt

– 1 tsp sugar

– 1 tsp chicken broth powder (or block)

– 200 ml vegetable oil for frying

– Peel shallots, cleaned the shallots and chillies.

– If the shallots are too big (it’s always the case here in Europe), cut them into two pieces otherwise let it be.

– Heat oil in a pan, fry both shallots and chillies until fragrant.

– Take from the oil and pound alltogether with salt, sugar and chicken broth powder. But don’t pound until everything is smooth. That’s the art in this sambal. 🙂

– Heat the same oil back and fry the pounded sambal until done.

– This recipe will yield two 150gr jar, you can safely keep it in the fridge. But don’t forget to sterilize your jars prior using.


Finishing:

– Serve everything together with steamed white rice and sliced cucumber and tomatoes.


Recipe Source:

Nasi Udang : Tabloid Nova

Sambal : Rina Rinso

(Masbar) Mpek Mpek Palembang

We couldn’t deny that snacking is a part of Indonesian eating culture. We like to snack in between meals, either would it be mid morning, mid afternoon or late at night. Therefore we can find snack vendors easily across the country. There are just so many kinds to suit your mood, from sweet pisang goreng (banana fritters), savoury bakwan goreng (vegetable fritters) to sweet and spicy rujak buah (mixed fruit with sweet and spicy sauce). With around 230 millions people to feed everyday we could be sure that there are enough choices to please every appetite.

You can find those street vendors selling yummy food 24/7. The so called street vendor is just a name, you could actually find them in many places. They could be either on the market, on the side of a street, in front of a closed shop late at night or even in front of your doorstep. How could one has a street vendor in front of his door step if you should ask? It’s because there are also various kind of ways to sell it ie; in a permanent space or with a cart pushed by the seller then he would make his way around the neighborhood.

Since there are none of those food street vendors in this place (I mean not the Indonesian kind) I had to make it myself. One of my favourite snack of all time would be this Pempek Palembang or Mpek Mpek Palembang or Empek Empek Palembang. I first tasted it years and years ago in a local food court in Bali and yes I immediately liked the taste. It is made basically from sago flour, tenggiri fish fillet (spanish mackerel) then served with sweet and spicy sauce made primarily made from tamarind, palm sugar and bird’s eye chili. The savory taste of the fish cake marry nicely with the sweet, tangy yet spicy sauce. It’s seriously heaven.

This post is my contribution to this month’s Masbar with the theme Panganan Kaki Lima (Food ala Street Vendor). If you would like to participate in our event, there is still time until next week, please do visit our blog for more information.

But if you ask again why we named street vendor as kaki lima? Kaki lima literally means five legs, and those vendors with the cart usually has three legs on their cart and the other two legs would be the legs of the seller. Funny eh?

The recipe below belongs to dear blogger friend Mbak Ine Sena, I have tried some other recipes but so far hers is the best, thank you ya Mbak for sharing the recipe with us.

Empek2 Palembang

For the fish cake

Ingredients:
– 200 gr spanish mackerel fillet
– 150gr sago flour (I used tapioca flour)
– 1 tbsp tang mien flour
– 125 ml ice water
– 2 cloves of garlic, smoothly pound
– 2 tsp salt
– 3 tsp sugar

Directions:
– Grind the fish fillet, spices and 50 ml ice water with food processor until it forms lumps.
– Add the rest of the ice water, keep pulsing until the mixture mixs well.
– Add tapioca and tang mien flour, continue pulsing until smooth.
– Shape the fish paste as you like

Cuko

Ingredients:
– 200 gr palm sugar
– 600 ml water
– 25 gr tamarind
– 1 tbsp preserved cabbage (tong cai)
– 5 bird’s eye chili, sliced
– 5 cloves of garlic, lightly broken with a pestle
– 1/2 tsp salt
– 2 tbsp Indonesian sweet soy sauce (I omitted this)

Directions:
– Boil water with palm sugar, tamarind and preserve cabbage until boiled. Keep boiling for around 15 minutes, drained. You can add more water if you prefer.
– Boil again, add garlic and chili, add the rest of the ingredients. Continue boiling until the taste of all the ingredients is absorbed in the sauce.
– Taste and adjust to your own palate.

Note: If you live abroad where spanish mackerel is difficult to find you could replace it with white fish fillet such as; cod or pollack but however the best fish to use is still spanish mackerel.

Source: Ine Sena, Mpek Mpek and Cuko

Bubur Ayam Kuah Kuning (Chicken Porridge in Yellow Broth)

One of my comfort food ever, I could eat it for breakfast, lunch, dinner or in between meals. Especially in this winter weather, nothing beats hot meal after a cold day out. I once made another version here but this time let’s make this one with yellow chicken broth. That’s one advantages of porridge, it’s so versatile you could dress it to whatever you feel like it.

On the other hand, if you haven’t visit my other blog. And yes you would ask, what’s the use of other blog? Well the think is this is a food blog and I (we) need another place for everyday blurps, nonsense story about the cats etc. So yes do visit here.

Bubur Ayam Kuah Kuning

Serves 8 persons

Ingredients:
– 300 gr rice
– 3 ltr water
– 4 salam leaves
– 2 tsp salt
– 2 tbs vegetable oil

– 700 gr chicken
– kecap manis
– 2 stalks spring onion, finely sliced
– 2 stalks Asian celery, finely sliced
– Fried onion
– Krupuk/emping

Spice paste:
– 12 shallots
– 5 garlic
– 3 cm turmeric
– 2 tsp coriander, panbroil
– 5 candlenuts, panbroil
– 1/2 tsp peppercorns

For the yellow chicken broth:
– 1.5 ltr chicken broth
– 2 tsp salt
– Some pinch of ground nutmeg

Directions:
– Cook the rice, water and salam leaves until soft and turned into porridge. If rice hasn’t turn into porridge, add more hot water and continue cooking and stirring.
– Boil chicken until soft, set aside the broth. When it’s not so hot anymore, fried the chicken until golden brown and shred.
– Make the yellow chicken broth; heat vegetable oil, saute spice paste with nutmeg and salt until fragrant. Add chicken broth, mix well and continue cooking until boiling, season.
– Serve porridge with chicken broth, add kecap manis, shredded chicken, sliced spring onion, Asian celery, fried onion, krupuk/emping and sambal.

Source: Tabloid Nova

Bakwan Jagung (Indonesian Corn Fritter)

According to Wikipedia, corn is no. 3 most important crop in the world after wheat and rice. In Indonesia where the soil is not suitable for growing rice, they grow and eat corn as a main source of carbohydrate. Meanwhile in Java we eat rice as a main source of carbohydrate and make corn into something else like this tasty corn fritter.

Bakwan Jagung

Ingredients:
– 2 corn on the cob (remove the kernels from the corn and use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp). If you couldn’t find fresh corn, canned corn would do too.
– 1 stalk sprint onion, finely sliced
– 1 stalk Asian celery, finely sliced
– 3 lime leaves, julienne
– 1 red chili, finely sliced
– 1 egg
– 5 tbs flour (or more depending on the consistency of the batter)
– Some water
– Vegetable oil for frying

Spice paste:
– 3 shallots
– 3 garlic
– 1 tsp coriander
– Salt
– Sugar
– Pepper

Directions:
– Pound spice paste ingredients until smooth.
– Mix corn with spice paste, spring onion, Asian celery, chili, lime leaves and egg. Add water and flour until desired consistency, the batter should be somewhat thick.
– Heat vegetable oil in the pan, drop the batter with a tablespoon and fry each side for 5 minutes or until golden brown.

Source: My mother

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