Archive for the ‘beef’ Category

Sate Padang (July’s Masak Bareng Yuuk)

Monday, July 27th, 2009

source: dapurbunda
taste-o-meter: 6.5/10

When I made this dish, my housemate asked, “What’s the occasion, mbak?”. I calmly said, “Nothing, I just need to blow off some steam:D . If you read previous posts, you must have known that I’m currently driven up the wall by my thesis and paper. It’s ok, hard work will pay off. Hopefully ;)

The recipe itself is gotten from the famous dapurbunda. I made some drastic changes, due to not having a grill set and fresh turmeric at hand. They still tasted ok. But please, if you can, dont oven-grill your satay. It looses much of the flavour and fragrance.

Ingredients
1/2 kg beef (mine is already cut in small pieces)
1 lemongrass, bruised.
2 cm ginger, mashed
2 cm galangal, bruised
1 turmeric leaf (I did not have it)
4 lemon leaves
500 ml water
50 gr rice flour, diluted in water (PLEASE do not forgot to dilute it in water as I did. It was a pain to remove all the rice flour clumps)

Produce a spice paste using the following ingredients:

6 dried chillies (I drenched them in a bowl of hot water for five minutes)
5 shallots
5 cloves of garlic
1 tbs ground corriander
1 tsp cumin powder
5 cm turmeric (I used turmeric powder)
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar

Direction:

Mix beef with the spice paste. Let it sit for about half an hour
Boil beef + spice paste with the rest of the ingredients (except the rice flour). Let it boil and the beef tenderizes
Remove beef from the pan.
Add in *diluted* rice flour to the spiced mixture. Let it thickens. Remove from heat.
Arrange beef chunks on skewers.
Bake beef (on skewers) in a preaheated oven until it turnes into a darker color( I set mine at 180 degree celsius).
Serve with the sauce and fried shallots.

Bahan

1/2 kg daging sapi
1 sereh, memarkan
2 cm jahe, haluskan
2 cmlengkuas, memarkan
1 daun kunyit
4 daun jeruk
500 ml air
50 gr tepung beras, larutkan dengan sedikit air (PENTING)

Halusan:
6 cabe kering (Saya rendam dulu di air panas)
5 siung bawang merah
5 siung bawang putih
1 sdm ketumbar, sangrai (lupa disangrai)
1 sdt jintan bubuk, sangrai (lupa disangrai)
5 cm kunyit
1 sdt garam
1/2 sdt merica bubuk
1/2 sdt gula pasir

Cara:

Campurkan daging dan bumbu halus. Diamkan lebih kurang setengah jam.
Rebus daging + bumbu halus dan bumbu-bumbu lain (kecuali tepung beras). Biarkan hingga mendidih dan daging melunak.
Angkat daging.
Masukkan tepung beras (yang sudah dilarutkan dengan sedikit air) dan biarkan kuah mengental.
Tusukkan daging di tusuk sate
Bakar di oven yang sudah dipanaskan (saya bakar pada suhu 180 derjat celsius) hingga warnanya berubah.
Sajikan dengan kuah dan bawang goreng

masbar

Chinese dumplings/potstickers (Daring cooks challenge – June)

Wednesday, June 17th, 2009

taste-o-meter : 9/10
serves : 22 potstickers (I halved the filling recipe)

I apologize for my late post. I had a meeting and needed to prepare some documents. Onto the challenge! I was thrilled when I found out that this month’s challenge is potstickers. Yay, pan-sticking, bite-size, and (almost) healthy dish from china! There are two kinds of exotic foods that always mesmerize me: middle-eastern and chinese cuisine. Everytime I think of chinese cuisine, I always think of ginger, garlic, and soy sauce. Are those ingredients the must-haves in the chinese cuisine? Any chinese cuisine expert care to shed some light on this subject?

I followed the pork-filling recipe. I substituted pork with beef (of course, doh! XD). Nearby supermarkets do not carry shitake mushrooms, but they do have a steady supply of champignons. Fine, they are still mushrooms right? Champignon it is. I sticked to the exact measure for every ingredients that the recipe calls for. The amount of ginger is a bit too much for me. It dominated the whole flavor. Next time, I’ll reduce the amount and mash it (instead of cutting it up in small pieces). The amount of chopping involved in making this dish is daunting. But, will worth the effort when they are done.

I panfried my dumplings. They got a bit sticky (e.g., stick to each other), as the pan was a bit crowded. How did I get them out of the pan? Fear not!, I did not have to pick them up individually from the pan. Take a large plate and position it on top of your wok/pan. In one quick motion. flip the whole potstickers onto it. There! You have your nicely arranged potstickers, showing their golden-brown bottoms. you must try this trick!

I am planning to try to create a vegetarian version. I was thinking of tofu, green onions, kecap manis, soy sauce. salt, pepper, and some chillies. I’ll give an update later :)

Here is the recipe, as jen of real butter wrote it.

The Challenge: Chinese dumplings/potstickers (aka gyoza in Japanese)

It’s a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants – especially dim sum. The recipe I provide is based on my family recipe. There is a lot of wiggle room and I encourage you to explore. If you’ve made them before – great! Now try something different!

The process goes a little like this:

You can (and should) reference instructional photos and discussion on my blog post here.

Wrappers: Well yes, you could purchase pre-made dumpling wrappers at the store (NO WONTON WRAPPERS – they have egg), but they are inferior compared to homemade. The whole point of this challenge is to make the dumpling wrappers by hand. So here is the one requirement: the dumpling wrappers must be made by hand. It isn’t all that hard, it just takes a little time and practice. People usually get the hang of it after making about a dozen. **NOTE: I have a special recipe for gluten-free dumpling wrappers at the bottom of the post. They are another type of traditional dumpling and they are pretty awesome (although more finicky). Really delicious too, so you may want to have a looksee even if you aren’t gluten-free. [EDIT 5/18/09:] I see that some have chosen to make the wrappers by hand. I don’t recommend this method because the wrappers will be too thick and probably yield far fewer dumplings for the dough recipe. The point of rolling the dough is for uniformity of wrapper and to achieve a thickness that is otherwise difficult to attain by hand. Also, rolling is much faster than hand shaping. We’re aiming for a delicate skin that does not dominate the dumpling.

Fillings: the beauty of the Chinese dumpling/potsticker is that the filling is very versatile. That’s why there are so many different kinds of dumplings when you go to dim sum. The two most common are pork and shrimp. You can make them with other ground meats (beef, chicken…) or vegetarian (tofu, mushrooms, bamboo shoots, water chestnuts, glass noodles, Chinese chives – oh yum!). The important thing to keep in mind is that the filling needs to “stick” to itself or else you will make your life incredibly miserable wrapping up filling that keeps falling apart. I think if I were to make vegetarian dumplings, I would sauté the cabbage and mash up the tofu for a better cohesiveness. It’s up to you how you want to fill your dumplings and I say – run with it! Just keep it cohesive and no big chunks of hard ingredients (they poke through the wrapper dough = disaster). I realize it may be tempting to dump all of the vegetables into a food processor and give it a whir, but I caution against it. You don’t want a slurry, you want a mince. Practice your knife skills and be careful.

Special Equipment: A rolling pin – preferably not tapered. (see blog pictures for the type I use).

Time: Prep for the filling takes me 30 minutes – longer if peeling and de-veining shrimp. It will depend on your proficiency with a good sharp knife. Rolling and wrapping several dozen dumplings takes me 1 hour by myself. My parents can crank through it in 30 minutes when one person is rolling wrappers and the other is wrapping dumplings. Might be fun to get a second person to help! Cooking: I have to cook mine in batches. When steaming, I can cook a dozen at a time in about 10 minutes. Potstickers: 15 minutes per 2 dozen determined by the size of your pan. Boiling – 6 minutes per dozen or so depending on size of pot. My own personal preference is for potstickers – mmmmm! But they are ALL good. Here is the recipe:

Chinese Dumplings/Potstickers

pork filling:
1 lb (450g) ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch

OR

shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

dough: (double this for the amount of filling, but easier to make it in 2 batches – or just halve the filling recipe)
2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for worksurface

dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch. (I used this method, as I do not own any food processor *sobs*)

[EDIT: 5/26/09] There have been two complaints posted about a dry dough and I realize that this rests in the problem of measuring flour which has a different density and hence weight for 2 cups depending on how you scoop it. That is why I also list the weight: 250g. Flour tends to settle over time, so when I scoop it out, I shake several cups’ worth back into the container before taking a final scoop of soft, fluffy, flour and I get 250g for 2 cups. When you knead the dough, if it feels hard and dry, then you can add more water. [Warning: it will NOT be a soft bread dough, so don't expect it to be, but it shouldn't be a brick either.] It is perfectly fine to use more than the 1/2 cup listed in the recipe as everyone’s climate and flours vary. Use your judgment – this is what being a Daring Cook is about. We are trying to cultivate a sense of intuition so that recipes are general guidelines from which you can expand your own style.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking – about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in post for how to fold pleats). Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations ( I served them with kecap manis and indonesian sambal ABC)

dumplingstep1

Dont let the size of this knife fool you. The little bugger can cut up anything i want :D

dumpling-step

Rolling and pleating individual potstickers may seem a bit tedious. But, it actually was fun :)

dbgroupsmall

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.