FISH IN COCONUT GRAVY WITH KECOMBRANG FLOWER - IKAN SUMPU KECOMBRANG

Serve: 8 - 10 persons

Cooking time: 35 minutes

INGREDIENTS:

1500 g bream or redfish (head chopped)

1 tsp salt

1 tbsp kaffir lime juice

2-3 kecombrang / kantan flower

1.250 - 1.500 ml coconut milk

1 turmeric leaf, knotted

3 stems lemongrass, crushed

6 kaffir lime leaves

1 - 2 asam kandis

INGREDIENTS TO GRIND:

30 bird's eye chilies

10 - 15 white pepper seeds

10 cloves garlic

2 cm turmeric roots

2 -2 1/2 tsp salt

HOW TO MAKE:

1. Clean the fish, cut into 4 cm. Rub in salt and kaffir lime juice, set aside.

2. Cut vertically kecombrang flower and slice into 2-4 pieces.

3. Pour coconut milk into a skillet. Add turmeric leaf, lemongrass, kaffir lime leaves, kecombrang flower and all the ground ingredients. Cook in medium-low heat.

4. Stir slowly until boiled, add asam kandis, mix them well.

5. Put the fish into skillet, simmer over low heat, until the gravy reduced and the oil has come out from coconut milk.

6. Place it in a serving bowl,ready to serve.

IKAN SUMPU KECOMBRANG

BAHAN:

1500 kg ikan kakap/tenggiri (tanpa kepala)

1 sdt garam

1 sdm air jeruk nipis

2 - 3 bunga kecombrang

1.250 - 1.500 ml santan, dari 1 butir kelapa

1 lembar daun kunyit, ikat simpul

3 batang serai, memarkan

6 lembar daun jeruk

1 -2 potong asam kandis

BUMBU YANG DIHALUSKAN:

30 buah cabai rawit

10 -15 butir merica

10 siung bawang putih

2 cm kunyit

2 - 2 1/2 sdt garam

CARA MEMBUAT:

1. Siangi ikan, cuci bersih. Potong-potong ikan selebar 4 cm. Lumuri dengan garam dan air jeruk nipis, sisihkan.

2. Bersihkan bunga kecombrang, belah memanjang masing-masing bunga menjadi 2 - 4 bagian.

3. Taruh santan dalam panci/wajan. Masukkan daun kunyit, serai, daun jeruk, kecombrang dan bumbu halus, masak di atas api sedang.

4. Aduk-aduk atau timba-timba santan sampai mendidih dan bau langu hilang. Tambahkan asam kandis, aduk.

5. Masukkan ikan, masak hingga mendidih, kecilkan apinya. Setelah santan berminyak, angkat, hidangkan.

SHRIMPS IN GREEN CHILLIES PASTE - UDANG LADO HIJAU

Serve: 8-10 persons
Cooking time: 60 minutes



INGREDIENTS:
1000 g shrimp (about 30)
1 tsp salt 6 tbsp oil to fry
1 turmeric leave, crushed,knotted
2-3 stems lemongrass, crushed
6 kaffir lime leaves
1 tsp kaffir lime juice
200 ml water (if necessary)
1 slice asam kandis

INGREDIENTS TO GRIND:
300 g green chillies
10 shallots
4 cloves garlic
6 candlenuts
5 cm ginger
3 cm turmeric
2-3 tsp salt

HOW TO MAKE:
1. Rince the shrimps, cut its head and leave the tail. Slice vertically the back of the shrimp to get rid of the black thread without cutting it. Rub with salt, set aside.
2. Heat the oil in a wok, fry the ground ingredients. Add tumeric leaves, lemongrass and kaffir lime leaves. Pour kaffir lime juice into wok, water and asam kandis.
3. Continue cooking until all the ground ingredients mix well, water reduced and fragrant. When the oil is in, add shrimp and stir.
4. When shrimp turn its color, place it into a serving plate. Ready to serve.

TIPS: To get a soft and crispy shrimp, you should not cook it too long.


UDANG LADO HIJAU

BAHAN:
1000 g udang (30 ekor)
1 sdt garam 6 sdm minyak goreng, untuk menumis
1 lembar daun kunyit, robek-robek, ikat, simpul
2-3 batang serai, memarkan 6 lembar daun jeruk
1 sdt air jeruk nipis
200 ml air (bila perlu)
1 potong asam kandis

BUMBU HALUS:
300 g cabai hijau
10 butir bawang merah
4 siung bawang putih
6 butir kemiri
5 cm jahe
3 cm kunyit
2-3 sdt garam

CARA MEMBUAT:
1. Cuci udang, kupas kulitnya, buang kepala dan tinggalkan ekornya. Belah punggungnya, jangan sampai putus. Lumuri dengan garam, sisihkan.
2. Panaskan minyak goreng dalam wajan, tumis bumbu halus, masukkan kunyit, serai dan daun jeruk. Tambahkan air jeruk nipis, air dan asam kandis.
3. Masak sambil diaduk-aduk sampai bumbu matang, baunya harum, airnya mengering, dan minyaknya keluar. Masukkan udang, aduk.
4. Masak sampai berubah warna dan matang, angkat.

TIPS: Jangan memasak udang terlalu lama, karena udang akan menjadi keras.

PADANG's SALAD - SELADA PADANG

Serve: 10 - 12 persons

Cooking time: 60 minutes

INGREDIENTS:

800 g potatoes, peeled, thinly sliced, and dipped into a bowl of water

400 g carrots, peeled, thinly sliced

700 g cucumber

10 boiled eggs, peeled

12 leaves of mustard greens or chinese cabbage

2 tbsp fried shallots

red padang chips (if available - or replace to anykind of chips)

oil to fry

SAUCE:

150 g potatoes

10 boiled eggs (yellow only)

3 sdm fried shallots (crushed)

1 tsp ground white pepper

1 tbsp vinegar

1-2 tsp sugar

4 tbsp melted butter/margarine

HOW TO MAKE:

1. Heat the oil in a wok, drain the sliced potatoes, fry until golden brown, set aside.

2. Simmer the sliced carrots until soft, drained and set aside.

3. Cut the cucumber vertically into 2, discard the seeds, and sliced into 1/2 cm, set aside.

4. Separate the boiled eggs from the yellow, thinly sliced the white eggs

5. Boiled potatoes until soft, peeled, and mashed them with the yellow eggs. Add fried shallots, white pepper, vinegar, salt and sugar. Stir well and pour the melted butter/margarine until the sauce well mixed.

6. In a large bowl, mix carrots, cucumber, and white eggs, add the sauce, mix them well. Add potatoes chips, stir well.

7. Put the chinese cabbage in a serving plate as a base, add the mix ingredients on top of it, pour fried shallots and red padang chips, ready to serve.

SELADA PADANG

BAHAN:

800 g kentang, kupas, iris ukuran korek api, rendam dalam air

400 g wortel, kupas, iris ukuran korek api

700 g mentimun

10 butir telur rebus, kupas

12 lembar daun selada

2 sdm bawang goreng

kerupuk merah

minyak goreng secukupnya

SAUS:

150 g kentang

10 kuning telur rebus (dari bahan di atas)

3 sdm bawang goreng, remas-remas

1 sdt merica bubuk

1 sdm cuka

1-2 sdt gula pasir

4 sdm margarin leleh

CARA MEMBUAT:

1. Panaskan minyak goreng yang banyak dalam wajan, tiriskan kentang, goreng sampai kering dan renyah, angkat, tiriskan.

2. Rebus irisan wortel sampai matang, angkat, tiriskan.

3. Belah mentimun memanjang menjadi 2 bagian, buang bijinya, kemudian iris melintang setebal 1/2 cm, sisihkan.

4. Ambil telur rebus, pisahkan kuningnya, iris tipis putihnya, sisihkan.

5. Buat sausnya : rebus kentang, kupas selagi panas. Lumatkan sampai halus bersama kuning telur. Setelah tercampur, masukkan bawang goreng, merica, cuka, garam dan gula. Aduk sambil tuangi margarin leleh sampai saus tercampur rata.

6. Campur wortel, mentimun dan putih telur rebus dalam wadah besar, tambahkan saus, aduk sampai rata. Masukkan kripik kentang, aduk.

7. Hidangkan dengan mengatur lembaran daun selada diatas piring saji, taruh sayuran berbumbu di atasnya, taburi bawang merah goreng dan kerupuk merah. Sajikan.