Archive for the ‘masak-bareng’ 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.

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


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.


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)

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


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


Selada Padang

Saturday, June 27th, 2009

: 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.

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)

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


Ayam Bakar Rica – Masak Bareng

Monday, May 25th, 2009
Ayam Bakar Rica

Ayam Bakar Rica

taste-0-meter: 7.5/10
servings: 10 pcs of chicken

I certainly believe that electric oven is one of man’s greatest inventions. It’s rank is certainly high up there along with the internet and silicone baking mold. You start out with raw ingredients, turn on the oven knob, run around the house minding your other thoughts, and just wait for the “ding” sound your oven makes. Magic happens. Your food is done. Even though, the smells is inferior compared to its open-flame grilling fellow. But, the convenience has won me over.

I was visiting the blog of one of Indonesian food-master, mas Budi, and was intrigued by one of his recipe. Well, it actually said that he got the recipe from one of Indonesian actress, Feby Febiola XD. I never try out any famous person’s recipes before. It looked pretty simple. So I gave it a go.

Coming from the West Sumatra, I am intrigued by the difference between “rica” and “balado”. Rica is more light compared to balado. I think it has something to do with the differences in the ratio between the tomatoes and the chilies that are used.

Ayam Bakar Rica

adapted from: Budy boga and Febby Febiola


10 pieces of chicken
1 tsp salt
juice from 1 lime

chop and mash coarsely the following ingredients:
6 shallots
14 chillies + 5 bird eyes chilies
1 cm ginger
4 tomatoes
2 stalks of lemon grass (leave out the outer part)
2 lime leaves
2 tsp salt


-Marinate chicken with salt and lime juice. Let it sit for awhile.
-Bake chicken pieces until they are done. Take out from the oven.
-Saute all the leftover spices until fragrant.
-Transfer the sauted spices on top of the chicken. Make sure that they all covered with the spices sauce.
-Bake at 190 degrees Celsius until golden brown.

So, how does this recipe measures up on our taste-o-meter? 7.5/10. I like the freshness of lime juice against tomatoes and chilies. But, it was not spicy (read: spicy hot) enough for me. Maybe, put more chilies next time? :)