Archive for the ‘minang’ Category

Selada Padang

Saturday, June 27th, 2009



taste-o-meter
: 8.5/10

If you are born to a Minangese couple, (almost) all of your extended family are Minangese, and your dad cringes at the sight of any non-minang food on the table, chances are your world of vegetable is restricted to young jack fruits in coconut milk, cassava leaves in coconut milk, green beans in coconut milk, or –any kind of vegetable you can come up with– drenched in coconut milk. I did not know that there exists such things called sayur asem, buntil, karedok until I ventured out across the pond. Yes,  we are not big on veggies. But, momzie is different. She used to give us, her kids, a huge dollop of greens on our plate and made us eat them. It works. None of momzie kids hates veggies. I particularly love her selada padang. This is my tribute to momzie. Without her persistence, I would have never liked greens.

I followed momzie‘s basic recipe and made some changes. I basically used the wrong kind of lettuce. It should be the Lactuca Sativa (common name?) kind. But, I didn’t have it in my fridge. I also don’t have any blender, so I hand-ground my own fried peanuts (heaven help me). But it all worked out nicely :) . Here’s the recipe from my beloved momzie.

I am also submitting this recipe for June’s Masak Bareng Yuuk!

Selada Padang
source: my mother in Padang
serves: 1 plate of selada padang.

sauce:
4 garlic, quartered, fried, and mashed (you dont need to be excessive with your frying. Fry them for about 30 seconds-1 minute)
1 handful of fried and ground nuts.
vinegar, freshly ground-pepper , salt, and sugar (amount to your liking)
4 boiled egg yolks (use the boiled egg whites for the salad)

ingredients
1 cucumber, halved and thinly sliced
4-6 potatoes, boiled and cut in bite-size chunks
lettuce, sliced.
one or two handful(s) of fried shallots
melinjo crackers (I dont have it)

direction to make the sauce:
Combine all spices and add in boiled egg yolks.
Set aside.

how to assemble:
Combine veggies, fried shallots, and sauce.
Mix well
Serve with melinjo

masbar

Palai Bada

Thursday, January 29th, 2009

palaibada2_small

My dad is really picky about his food. This is one of his favorite. If you serve this, he’ll surely eat :)

ingredients:
1 handful of anchovies (fresh), drenched in lemon juice
2 handful of grated coconut
1 turmeric leave, sliced thinly
2 tbs chilly paste (amount is subject to your liking)
squeezed lime juice (amount is subject to  your liking)
salt
banana leaves for wrapping (didiang*)

spice paste:
5 shallots
1-2 garlic
1 cm turmeric
1 cm ginger
Produce the spice paste in a blender or mortar

directions:

-Combine all ingredients and the spice paste
-Add salt to taste (if you like sugar, you can add it too :) )
-Drop 2 tbs of the mixture onto a clean banana leaf, roll it, and take toothpicks to secure the openings.
-Steam them for around 30 minutes
-Heat a crepe pan over a low heat (I guess you can also use other kinds of pan). Place the palai badas on top of it. Let them sit still until the banana leaves become a bit burnt (they are not supposed to be burnt, just a little burnt in here and there).

*didiang makes the banana leaves to be a lot easier to handle
-clean the banana leaves with a kitchen towel
-turn on your stove.
-Put the banana leaves on top of the fire. It will warm the banana leaves and turn its color into a slightly darker green. This does not take long at all. Dont burn your banana leaves :)

Dendeng Batokok ala KoBu (Kota Buana)

Saturday, November 22nd, 2008

dendengbatokok_small.jpg

It was that first bite of the ratatouille, which brought Anton Ego to his knees. It made him remember his mother. He remembers how her food used to warm his tummy and how she always knew what to do .

Ego’s lips close around the ratatouille, the sound, the restaurant around him is whisked away.

Suddenly, the room dissolved into a cozy cottage on a golden summer day. The front door is open, a newly crashed bicycle lays on the ground outside. Next to it stands a five year old Anton Ego with a skinned knee, valiantly holding back tears. His young mother turns from her cooking, and gives him a sympathetic smile. Like all mothers, she knows what to do.

Moments Later, young Ego, already feeling better, is at a table. His mother touches his cheek and sets a freshly made bowl of ratatouille before him, warm and inviting. The boy takes a spoonful into his mouth– (Ratatouille, pixar animation)

We treasure childhood memories, even though we have nicer and newer ones. Because, they remind us of the only time that we are blind about the hardship of life. The only time that our biggest worry might come from loosing the hide-and-seek game. The time that we did not realize our innocence and how good we had it.

I grew up in Pekanbaru. It is the home of one of the oldest oil producing pumps in the world. Oil in large quantities was discovered in 1883. It lead to the establishment of the Koninklijke Nederlandsche Maatschappij tot Exploitatie van Petroleum-bronnen in NederlandschIndië (Royal Dutch Company for Exploration of Petroleum sources in the Netherlands Indies) in 1890. For nearly 118 years, crude oil is still being pumped out of its ground.

We have this well-known Padang restaurant, named “Kota Buana” in Pekanbaru. Yes, it still exists. They have one of the best food that I have tasted in my life. My primary school used to order our luncheon from them. There was a time that I received my lunch box from Kota Buana every single day. It seemed a lifetime ago.

***

As for
the recipe, let me introduce the one dish that I can wholeheartedly attribute to my childhood memories. It is Dendeng Batokok from Kota Buana. A heap of thanks should be directed to Mbak Nining, who wrote the recipe after she had lunch in Kota Buana. It is only time that separates us from discovering good food.

Dendeng Batokok

Ingredients
500 gr beef, sliced into thin strips
10 shallots, sliced.
15 chilies (green/birdseye), cut diagonally
1 lemon
1 tsp salt
3 tsp sugar

spice
1 cm ginger
4 cloves of garlic
2 asam kandis (I used the juice from 1/2 lemon)
grind spices to produce a spice paste.

Direction
Boil a pan of water with the beef and spice.
Once the beef tenderizes, transfer into another bowl.
Take one piece of the meat. Place it on top of a cutting board. Bruise the beef with a sturdy cup repeatedly (yes I used a coffee cup ;) )
Fry the meat.

Stir fry the chillis until they turn into a darker colour
In a separate bowl, mash the onion with the salt.
Combine the chillis, onion, and the rest of the ingredients.

Assembling:
Pour the onion and chilli mix on top of the meat.
Now, go get yourself a plate and eat ;)

Bahasa Indonesia

500 gram daging sapi
1 cm jahe, haluskan
4 bawang putih, haluskan
2 asam kandis (1/2 lemon)

15 buah cabe hijau besar
10 bawang merah, iris tipis
1 buah jeruk nipis yang besar
1 sdt garam
3 sdt gula pasir

Cara
Rebus daging hingga empuk, angkat. Pukul-pukul daging.
Goreng daging iris sampai kering, angkat, tiriskan.

Aduk bawang merah iris dengan garam sampai lemas. Peras jeruk nipis, tambah gula, aduk rata, sisihkan.
Ulek cabe hijau kasar-kasar
Panaskan minyak goreng, tuang ke dalam ulekan cabe, aduk rata.
Campur cabe & bawang, aduk rata.
Siram sambal ke atas daging iris.