Siomay Bandung

 

Siska cooked this for a gathering event in Cyberjaya for 8 people.

Siomay Bandung - catering for 8 pax

Siomay Bandung - for 1 pax

 

 

 

 

 

 

 

	Siomay Bandung (Bahasa Indonesia)	(English)
[A]	200 gr ikan tenggiri tanpa tulang, tanpa kulit	200 gram of boneless and skinless Spanish Mackerel
[A]	75 gr labu siam parut	75 gram of Chayote
[A]	1.5 sdm minyak wijen	1.5 tbs of sesame oil
[A]	1.5 sdt garam	1.5 tsp of salt
[A]	1.5 sdt gula	1.5 tsp of sugar
[A]	3 bawang merah	3 shallot
[A]	3 bawang putih	3 garlic
[A]	1 telur	1 egg
[B]	125 gr sagu/tapioka	125 gram of sago flour/tapioca
[C]	1 daun bawang cincang	1 chopped scallions

Blender [A], then adds [B] little by little until become the paste, add [C] and steam them. You can combine the siomay with potato, bean curd, cabbage, boiled egg, etc.

This time, Siska did not use the chayote (labu siam). And for the combination she used potato, bean curd, cabbage, and boiled egg.  For a party of 8 she made 4 receipe above.

Siomay Bandung - The Paste

Siomay Tahu (Siomay with Beancurd) - before steamed

Siomay Kentang (Siomay with Potato) - before steamed

ref: https://dapoersiska.wordpress.com/2010/09/23/siomay-bandung-steamed-fish-cake-with-peanut-sauce/

Ayam Bumbu Rujak (Chicken with Indonesian Spices and Coconut Milk)

 

Siska cooked this for a Indonesian gathering event for 8 people.

 

 Recipe

 

	Bahasa Indonesia	English
[A]	1 Ayam Kampung	1 free range chicken
[B]	10 siung Bawang Merah	10 cloves of Shallot
[B]	4 siung Bawang Putih	4 cloves of Garlic
[B]	3cm Lengkuas: dikupas	3cm of Galangal rhizome
[B]	2cm Jahe: dikupas	2cm of Ginger rhizome
[B]	½ ruas Kunyit: dikupas	½ segment of Turmeric rhizome
[B]	6 buah Kemiri	6 pcs of Candlenut
[B]	½ sdt Ketumbar bubuk	½ tsp of Coriander powder
[B]	10 Cabai merah	10 pcs of Red Chili
[B]	4 Cabai rawit	4 pcs of Cabai Rawit
[B] & [C]	2 Daun salam: disobek-sobek(sebagian di B sebagian di C)	2 sheets of Indonesian Bay Leaf(half as B, half as C)
[B] & [C]	5 Daun jeruk purut: disobek-sobek(sebagian di B sebagian di C)	5 Kaffir Lime leaf(half as B, half as C)
[C]	2 Sereh: digeprek	2 pcs of Lemongrass
[D]	200cc Santan (kental)	200cc of thick Coconut milk
[E]	½ sdt Asam jawa – dilarutkan dalam air	½ tsp of Tamarind paste – diluted in water
[E]	Garam	Salt
[E]	2sdm Gula Merah	2tbs of Palm Sugar
[E]	½ sdt Terasi	½ tsp of Shrimp Paste

 

Bahasa Indonesia

1. Campur bumbu-bumbu [B] dengan blender
2. Tumis bumbu diatas tambahkan [C]
3. Masukkan ayam dengan +/- 1L air dan santan [D], aduk-aduk
4. Masak di api kecil 1-2 jam sampai ayam empuk dan kuah kental. Tambahkan air bila kurang.
5. Masukkan bumbu [E] secukupnya

English

1. Blend the spices [B]
2. Stir fry the spices above and add [C] until it releases its fragrant
3. Put in the chicken and +/- 1L of water and coconut milk [D], then stir
4. Simmer for 1-2 hours until the chicken soft. Add water as necessary.
5. Put in spices [E]

Free Range Chicken

Indonesian bay leaves, Kaffir lime leaves, Red Chilli, and Lemongrass

1. Blend the spices

Step4. Simmering

Nasi Tumpeng

 

Bakso Sapi (Beef Meat Ball)

 

Empal and Ayam Goreng Kuning

 

Empal dan Ayam Goreng Kuning
(Javanese Fried Beef and Indonesian Turmeric Fried Chicken)

Dendeng Balado – ‘healthy version’

This is the healthy version of dendeng balado. The meat was roasted instead of deep-fried! It does not look very good in the photo, but the reality was not that bad. It’s still beautifully delicious.

Here is the link to the ‘original’ version. That’s true that it looks better in the picture. https://dapoersiska.wordpress.com/2010/10/14/dendeng-balado-2/

  

Dendeng Balado
(Thin slices of beef marinated with spices, stew and deep fried. Served with condiment (sambal balado) which is made up of a variety of pepper)