Category: Food and Recipe

Mercadito Night Brunch at Amerigos Mexican Bar and Restaurant in Park Inn by Radisson Blu

I’d say I was lucky to be able to live in UAE, a country where 80% of its population are expatriates from multitude of other countries. This allows me to easily have a taste on many kind of culinary. Cafes with specific dishes of India, Turki, Pakistan, Korea, Polynesia, or any other region can be found just around the corner, and one of them has Mexican flavors!

Last week I got an invitation to taste Mexican foods at Amerigos Mexican Bar and Restaurant in Park Inn by Radisson Blu, a hotel located in Yas Island. To be honest, I didn’t know much about Mexican foods other than taco, quesadilla, and tortilla chips and I knew them only from Mexican telenovelas such as Maria Mercedes, Rosalinda, or Marimar which were popular in Indonesia during the 90s 😂.

The first appetizer served was tortilla chips with salsa and guacamole sauces. The combination of tomato and lime juice in the salsa felt so fresh and rich with spices, while the creamy guacamole was made of avocado, onion, tomato, coriander leaves, and lime juice. The perfect combination of fresh ingredients made both sauces tasted delicious. After the tortilla, came another set of appetizers which were a bowl of Creamy Soup of Corn and Mushroom, Traditional Quesadilla, Chicken Taquitos Dorados, and Shredded Beef Salpicon Tostada. They were scrumptious, crunchy, and tasty, but my favorite was the Chicken Taquitos Dorados, a hot and spicy barbecued chicken meat rolled in tortilla. Very much compatible to Indonesia palate 👍🏻.

We barely scrapped the bottom of the plate when the waiter brought us the salad, one dish that I’ve been waiting for! I noticed that each culture has its own kind of salad. Indonesia, for instance, has Gado-Gado, while Thailand has Papaya Salad, and Vietnam is proud of its Noodle Salad. And who doesn’t know Korean kimchi? That’s why I was intrigued on what kind of salad Mexican had.

Turned out that Mexican Salad had a unique characteristic, a marriage between western salad and a healthy dose of spices. Take Chevice de Atun, for example, a tuna meat cured in lime juice. The meat tasted sweet and sour, with no fishy after taste. They also served us Pineapple and Cucumber Salad with Tajin Chile Powder whose flavor reminded me of Indonesian Rujak Buah: sour, salty, sweet, and hot. So refreshing. I craved for this salad as I wrote this post! 🤤. I think I’m gonna go there again to have another serving of both salads, just to drive the summer away!

The main menu we got was a plate of US flank, Adobo Australian Lamb Chops, and Free-Range Chicken Breast Steaks, grilled with one whole Jalapeno Toreado, and cuts of Corn Cobs. The steak was served with a bowl of Charro Beans, a typical Mexican bean soup. Again, unlike European steaks which usually minimalistically spiced, Mexican steak was rich with spices. According to Chef Jorge Rodrigues –Amerigos’ Chef de Cuisine, a few dozens kind of spices were used to marinate the steak.

The chef also, upon knowing that we were Indonesians, served us a small cup of Habanero Paste. Having used to Indonesian rawit, we initially underestimated this chili paste but at the end we had to admit that rawit was nothing in the face of habanero! Lucky for us that the dessert presented was dulche de leche cream caramel, so we could quickly put the habanero fire down.

All in all, I really enjoyed the Mexican foods because of their bold taste of herbs and spices. The restaurant ambience, situated at the poolside with life musicians performing latin songs, also helped us mexicanized our night away.

Biryani E Khaas: A Biryani Festivity

Last week I was invited to attend bloggers gathering event held by India Palace Restaurant for the launching of four new kind of Biryani. The gathering theme was “Biryani E Khaas, the gala of authentic heritage biryanis”. To be honest, I used to consider biryani as common dish with nothing special. Well, India Palace has proved me wrong for there I ate four of the most delicious biryani I’ve ever eaten! So much so that I decided to write this post to share my experience. After all, this was my first time dinning in in the Indian restaurant.

As the appetizer, India Palace served us two kind of salads. Nawaabi Salad consisted of fresh carrot, cucumber, bell pepper tossed with olive, pine nuts, feta cheese, and a dash of lemon dressing. It tasted delicious and was friendly to my asian-oriented tongue. Combination of feta cheese and lemon gave me a unique sensation. The second salad was Onion Lachcha Salad. It was basically a heap of thin-sliced onion infused with masala, fresh coriander, and lemon juice. I didn’t really like it as I wasn’t used to eating raw onion. Most of my Indian, though, loved it. Looking at this bowl of salad, no wonder I often see them buy bags full of onions, almost as much as the red chili that I buy.

After the appetizer, then came the main course. As the chef and staffs brought the plates, the mouthwatering distinctive aroma suddenly filed the air. I smelled cumin, cinnamon, clove, garam masala, and other spices. The first biryani presented was named Murgh Coorgi Biryani, biryani with generous dose of spices and chicken topping. At first I thought it was beef as it was juicy, until I heard the chef explained the. Menu. I couldn’t find the words to describe the taste, other than amazingly delicious. Plus, it was spicy hot, reminded me of rendang, a well known Indonesian dish.

We barely scrapped the top layer of Murgh Coorgi when Noor Mahal, the second plate of Biryani, landed on our table. This one had topping of meatball called chicken kofta, and was lighter in flavor compared to the previous one, suitable for those who couldn’t stand hot spices. By the way, the kofta struck us with a surprise: melted cheese. Kids will surely love it!

Third menu was Bohri Chaamp. I didn’t know what spices they put into it, but the aroma of this lamb chop biryani was really appetizing. The lamb melted in your mouth and didn’t have any trace of distinctive smell of sheep. My hubby was not lamb lover, and yet he took scoop after scoop of it.

Our stomach felt like almost exploding when Subz Qabuli Pulao, the fourth biryani appeared. This one was specially designed for those vegetarians. With fruits and vegetables as topping, the spices was not too strong although a little bit to the hot side. I was not a vegetarian, but the sweetness of bit mixed with the savory of dal lentil and the unique taste of pistahio made me fell in love with this biryani.

After being spoiled with all those biryanis, waiters brought us a glass of Faluda. Upon reading that cardamon was one of the ingredient, I frowned. I didn’t like cardamon! But since I was feeling a bit adventurous, I decided to give it a tryand I didn’t regret it at all, as this mix of milk, ice crram, chopped nuts, and kewda syrup (flower of pandanus) made me realize that cardamon can be put into drink also, if you knew how to put it.

All in all, it was a lovely evening. The dishes and drinks were very well above average, and the service was superb. Surely I’ll be back to India Palace for their great biryanis and Faluda.

One Day Vacation in Polynesia

Have you ever heard about Polynesian food?

I don’t know about you, but I haven’t. That’s why husband and I were really excited when we received a daycation brunch invitation from Lapita Hotel and Resort. We’re not only excited about the food but also the resort itself.

What’s so great about Lapita?
Its location inside the Dubai Park and Resort, Middle Easts largest Hollywood inspired theme park. The ambiance and atmosphere make the resort top notch, I felt like I took a vacation in Hawaii. No wonder, because Lapita has Polynesian themed resort hotel, with an intriguing tribal theme which inspires guests of all ages to learn about the Polynesian culture and heritage.

When I entered the Lapita Restaurant, I could see seafoods all around. Thankfully, though, that I met Chef Joseph who patiently explained about the characteristic and uniqueness of Polynesian cookings. As an archipelago, Polynesian’s main resources comes from the ocean. It’s the reason why many of the dishes have seafood as their main ingredient. On the other hand, as a tropical country, Polynesia also has fertile land so they have diverse choices of vegetables, fruits and herbs. Naturally, they combine the sources from the ocean and the land into the dishes.

Actually, there were so many option of Japanese Food, Chinese Food and even many selection of cheese, but I just wanted to put Polynesian food into my mouth. So, I walked around, tried them one by one and the “Polynesian Tahitian Shrimp” easily became my favorite. Ask my husband how I hate shrimp! But in this place, I wanted more, more, and more shrimps! So did lobster. I didn’t even remember how many shrimps I ate. Both of these menu had excellent flavor.

Sweets upon sweets were there to complete your meals. As UAE has black gold, so does Lapita has chocolate golds. Lots of chocolate bars and coins were spread on the table, along with a tall fondue to glaze fruit dices and marshmallow. The fondue was unique as sprung chocolate and thick green tea milk! I loved that green tea covered marshmallow on a stick, or should I say: on sticks? There was also organic edible garden, where you could pluck vegetables from a soil made of cream and oreo crumble. What a healty dose of guilty feeling.

What makes it awesome?
While we ate, various entertainment, like live music, massage corner and area for kids activities extended and complemented that fun and lovely atmosphere. This atmosphere is a big part of what brings Lapita to the next level.

After we finished roaming the restaurant, we went to the outdoor area. There’s the open air kitchen where the food was cooked on naked flame. The outdoor area is surrounded by the hotel rooms. With their best location, delicious food and drinks, plus those entertainments, Lapita is an option that is not to be missed for family holiday.

Some of the other bloggers also come to the event. If you may want to check out their review about the Daycation Brunch just visit Zeyna of Mummy on My Mind, Keri of Our Globetrotters , Paula of And Then There Were 2 , Abigail of Cuddles&Crumbs.

*all the pictures credit to my husband

Jepret Kuliner Nusantara dengan Smartphone-mu

Terhitung sudah 3 tahun belakangan ini saya meninggalkan tanah air. Alhamdulillah saya betah tinggal di Abu Dhabi, namun se-kerasan apapun, tetap saja ada hal di tanah air yang selalu saya rindukan. Apalagi kalau bukan kulinernya?

Lidah ndeso ini selalu protes jika sehari saja tidak bertemu dengan makanan khas Indonesia. Sehingga saya yang dulunya jarang masuk dapur, jadi harus membiasakan diri dengan aktivitas mengupas bawang, mengulek bumbu, menggoreng kerupuk dan lain sebagainya. Apalagi memasuki musim dingin, hasrat untuk mengunyah kian meningkat.

Jadilah kemarin sore saya memutuskan untuk masak Sop Ikan khas Batam. Selain pas untuk menghangatkan badan, makanan ini juga memiliki arti khusus buat saya. Alkisah pada tahun 1998, keluarga saya merantau ke Pulau Batam untuk mendapatkan hidup yang lebih berkualitas. Nah, biasanya saat weekend tiba, mama akan kepasar untuk belanja kebutuhan dapur dan kegiatan belanja ditutup dengan makan bersama di kedai “Sop Ikan Batam Yong Kee”.

Berikut saya tuliskan resep yang sudah dimodifikasi sesuai ketersediaan bahan ^_^

Sop Ikan Batam Yong Kee ala Mama Deira
*untuk 4 porsi

Bahan:
200 gram fillet ikan tengiri, potong tipis-tipis
100 gram udang kupas
1 buah cumi-cumi yang sudah dibersihkan
10 butir bakso ikan
1 buah tomat hijau, potong 4 bagian
4 lembar sawi asin, potong kecil
500 cc kaldu udang (diambil dari rebusan kulit dan kepala udang)

Bumbu:
50 gram ebi
5 sendok bawang putih goreng
3 sdm minyak ikan
Garam dan gula sesuai selera

Pelengkap:
Kecap asin
Potongan cabai rawit

Cara memasak:

  1. Didihkan kaldu udang, masukkan bumbu yang telah dihaluskan
  2. Masukkan bakso ikan dan fillet ikan tengiri, rebus hingga matang
  3. Tambahkan udang dan cumi-cumi, didihkan selama 3 menit. Karena jika terlalu lama malah akan menghilangkan rasa manis dan tekstur kenyal udang dan cumi-cumi
  4. Tambahkan garam dan gula, koreksi rasanya
  5. Tata tomat hijau dan sawi asin di permukaan mangkok, siramkan sop yang telah matang
  6. Sajikan dengan pelengkap

Mudah kan cara membuatnya?

Sebenarnya versi aslinya hanya menggunakan fillet ikan. Tapi berhubung di kulkas ada macam-macam bahan, yaudah sih dipake aja, namanya juga emak-emak. Penggunaan minyak ikan didalam resep mengukuhkan bahwa masakan ini dipengaruhi oleh kuliner Cina Peranakan. Sepengetahuan saya, selain penduduk Melayu, kota Batam juga banyak dihuni oleh etnis keturunan Tionghoa. Negeriku memang kaya raya!

Alhamdulillah sepulang dari kantor, langsung tandas sama suami. Katanya rasanya enak, segar dan mantab seperti yang di restoran! #idungkembangkempis #anaknyaGRan

Sebenarnya suami saya ga pernah pilih-pilih makanan sih, tapi sebagai istri yang baik saya selalu ingin menyajikan yang terbaik. Makanan yang tidak hanya sedap dilidah tapi juga indah dipandang mata.

Nah, makanan yang sudah disajikan dengan cantik ini akan lebih sempurna jika difoto menggunakan kamera yang tepat. Tidak lain dan tidak bukan untuk update instagram hahaha. Harap maklum yah, namanya juga #emak2gaul. Saya pribadi menggunakan ASUS Zenfone yang mengedepankan teknologi PixelMaster Camera.

Pada tau teknologi tersebut ga?
Emak-emak jaman sekarang dilarang gaptek donk! Secara informasi sudah sedemikian mudahnya diakses. Penjelasan sederhananya, PixelMaster Camera adalah sistem terintegrasi dari ASUS yang menangani hardware dan software modul kamera di handphone yang memiliki fungsi untuk menghasilkan gambar yang tajam, stabil dan cerah.

Namanya juga blogger, kualitas artikel akan meningkat jika diimbangi dengan foto yang cantik. Sehingga pemilihan gadget sebagai “peralatan perang” juga harus diperhatikan. Saya sih masih harus meng-upgrade kemampuan untuk mengambil gambar dengan angle yang tepat. Beberapa cara yang saya lakukan adalah dengan memperhatikan hasil jepretan food blogger kenamaan, giat berlatih dan menikmati prosesnya. Yakin deh, suatu hari kita akan menemukan style foto sendiri.

Demikian postingan saya, semoga bermanfaat yah!

*Artikel ini diikutsertakan pada Blogging Competition Jepret Kuliner Nusantara dengan Smartphone yang diselenggarakan oleh Gandjel Rel.

**Sayang saya baru ngeh kalau cara pengambilan fotonya agak nyeleneh hahahaha. Mau difoto ulang tapi sop-nya sampun telas. Mau ga di publish, artikelnya sudah terlanjur ditulis sepenuh hati. Pada akhirnya, mengutip kata bijak dari penyelenggara lomba “ngeblog ben rak ngganjel!”.

Namanya juga usaha!

Madang-Korean Restaurant

I recently visited an authentic Korean restaurant near my home, is in Al Ghazal Golf Club near Abu Dhabi Airport. Named Madang Restaurant, it’s situated beside the driving range. Eventhough it seemed quite quiet, I suggest you guys to make a reservation first. Because when I entered the restaurant, there were so many people dined in for lunch.

The ambiance

The first time I saw the building, it looked more European than Korean. But once I walked inside, I could feel the Korean vibes all around. Korean music was welcoming me as I stepped in to the restaurant. Near the entrance, there were Halibuts and Flonders, native fishes of Jeju Island, swam in the aquarium. They were ready to be prepared as sashimi.

The next section is a dining place whose almost 75% of its floor was covered with a traditional floor setting. They also have around 4 private rooms with sliding doors and Korean ornaments on their walls. Most of the dining tables were low and required you to sit on the floors, and low dining tables for those who like to sit on the floor, but some standard ones, with dining chairs, were also available.

Service

The waiters were warm and kind, but they didn’t mention any special promotion. Even though, by reading their announcement board at the entrance, I knew there were some that day. Speaking of promotions, they had a lot of programs such as weekdays lunch packages, or 40% discount of chicken menu in certain days, and many more. So you’d better check the board first.

Taste

I ordered weekday lunch packages that consisted of Sogogi Soup, La Gal Bi, Yangnyom Chicken, and Bulgogi, with free flow tea. The food came with 7 side dishes (fruit salad, octopus salad, spinach salad, jap cae, chinese cabbage kimchi and radish kimchi) You can order the side dishes unlimitedly. I started the lunch with Sogogi Soup, a spicy soup whose main ingredient was beef. The soup also consisted of beansprout, cabbage, radish with light-but spicy broth. Truly perfect for winter! For main dish, first, I savoured La Gal Bi, a Beef Short Ribs grilled and served with lemon. The fresh ribs were marinated with sweet sauce. The delicious ribs perfectly blend with the sour of lemon. Followed after that was Yangnyom chicken, a crispy fried chicken. Dipped into sweet sauce made of garlic, gochujang and chili paste, the taste was superb! My 12 months old daughter really loved the bulgogi, a thinly sliced beef grilled with Korean barbecue sauce. The beef was so tender and tasty.

The location a bit far from Abu Dhabi city, but I do really recommend you to visit this restaurant and give it a try! Their delicious food, really worths every penny.

Veggie Ifumie

Rice is Indonesian daily dish. We eat rice thrice daily, yup! From breakfast until dinner. If you don’t believe me, just visit any food stall, cafe or restaurant in Indonesia. All of them will sell rice complete with the meat and soup in one plate. Don’t be surprised when you see an Indonesian eat a cup of rice, potato meatball and fried noodle in one go. Believe me, most of us feel like have not eaten anything if we have not eaten RICE ?. Yet today, i’m going to present the recipe of noodle as a substitute for carbohydrate. Enjoy ??

VEGGIE IFUMI

Ingredients:

  • 2 packs of egg noodles
  • 100 cc corn oil
  • 1 stalk ginger, crushed,
  • 5 cloves garlic, thinly sliced
  • a bunch of chinese cabbage, sliced
  • 1 stem green mustard, sliced
  • 1 pack of white mushroom, sliced
  • 2 pcs of carrots, sliced
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 500 cc of chicken broth
  • 1 tbsp corn starch, melted with 2 tablespoons water
  • 1/2 tsp sesame oil

How to Cook:

  1. Boil the noodles for 2 minutes until cooked. Remove and drain. Sprinkle the noodles with cooking oil so it won’t stick to each other.
  2. Put it on air fryer (180 degree, 15 minutes).
  3. Heat oil, sauté garlic and ginger until fragrant.
  4. Add carrot, stir until the color changes.
  5. Put white mushrooms, salt, sugar, pepper, soy sauce, oyster sauce, sesame oil in to the pan.
  6. Pour the chicken broth until boiling, add chinese cabbage, green mustard and broccoli.
  7. Thicken with corn starch liquid. Cook for 3 minutes, stir well.
  8. Pour over to the fried noodles in a serving dish.

 

A Taste of Kuzbara, Marriot Downtown Abu Dhabi

I have given the chance to come to the soft launching of Kuzbara, a buffet restaurant located at Marriott Hotel, Abu Dhabi. Actually Kuzbara will be officially launched on September 7, 2016. It hosts an International cuisines (UK and Canada) to cater to the diverse background of their customers.
In Kuzbara you will be fascinated by the many stations of a buffet restaurant can offer.

Salad Bar

Starting off with the appetizers. Let me explain why I started with these carnivore version of salads. It just because I’m kind of person who will choose meat over veggetables ?. Just take a look at those shrimps, the taste was awesome eventhough I’m not really into western cuisine.

Pasta Bar

When it comes to pasta section, aglio olio is a must for me. We can really judge the freshness of the dishes by this simple menu. I only choose mushroom for the topping, and I do really love it, the pasta is perfectly aldente❤️.


You’re highly recommended to eat the chicken wing that located next to pasta bar! It’s so much satisfying! I wish I could ask the chef for the recipe ?. I also picked the kebab, it tasted so smooth. I didn’t even know it was lamb.

Patisserie

Indonesian loves rice! So I didn’t pick anything from this corner ?


Dessert Bar

There’s nothing can really go wrong when it comes to the dessert! Not only it looked tempting, it was pretty delicious ?.

Next to the entrance, you can find the refreshments area. Tea, juice, mocktail and everything! I chose the third from the right, but I forgot the name ?. It was made of pineaple, ginger and soda, the awesome combination of the sour and spicy.

It was definitely worth a shot and you should try at least once, to kill your curiosity.

Taking some pictures with tante kesayangan and the chef!


Marriott Hotel Downtown, Abu Dhabi
Rashid bin Saeed Street
www.marriott.com

Resep Cakwe Gampil

Siapa sih yang ga kenal cakwe? 

Jajanan khas peranakan etnis Tionghoa di Indonesia yang gurih, lembut didalam-krispi diluar dan cucok banget buat jadi campuran bubur ayam ini ternyata gampang banget bikinnya #sombong #keplak

Tapi buat yang di Abudhabi daripada ribet bikin, bisa beli di baqala samping Restaurant Beijing. Berhubung tempatnya jauh dari rumah dan waktu luang saya banyak bangetttttt, jadilah saya lebih memilih untuk bikin sendiri.

Benernya ini sudah kali kedua saya bikin cakwe, masih dengan resep yang sama seperti sebelumnya, cuma biar lebih sedap saya tambahin bawang putih ?. Oiya, beberapa resep ada yang pake amoniak sih, tapi karena saya ga pernah liat food grade amoniak (emang adaaa??) jadi deh diakalin pake yeast ama baking powder+soda kue. Hasilnya enak juga loh, walaupun ga sekrispi bikinan abang-abang. Mungkin karena minyaknya ga dicampur plastik #eh #oops

Resep Cakwe (untuk 12 buah)
Bahan Biang:

1 sdt ragi instan
1 sdm tepung terigu
1 sdt gula pasir
7 sdm air putih hangat

Aduk semua bahan menjadi satu, diamkan 15 menit hingga mengembang dan permukaannya berlubang.

Bahan Adonan Cakwe:

250 gr tepung terigu
1/2 sdt garam
1/4 sdt soda kue
1/2 sdt baking powder
3 siung bawang putih
90 ml air putih
1 sdm minyak goreng

Cara membuat

  1. Haluskan bawang putih dan campur dengan air, sisihkan. Aduk tepung terigu, garam, soda kue dan baking powder ke dalam wadah. Tuangkan bahan biang dan minyak goreng, aduk kembali hingga tercampur rata. Sedikit demi sedikit tuangkan larutan bawang putih, uleni hingga kalis dan tidak lengket di tangan
  2. Bulatkan adonan cakwe, tutup dengan plastik wrap. Istirahatkan adonan minimal 2 jam.  
  3. Setelah selesai masa fermentasi, kempiskan adonan, tipiskan dengan menggunakan roll pin. Potong adonan masing-masing 3x5cm atau sesuai selera, oleskan air putih, kemudian tumpuk dua potong adonan menjadi satu. Setelah itu, rekatkan dengan menggunakan bantuan sumpit agar menempel kuat.  
  4. Sebelum menggoreng, tarik memanjang kedua ujung cakwe. Masukkan ke dalam penggorengan yang telah panas (gunakan api sedang). Tiriskan dan cakwe siap dinikmati ?

Yeiiii,,,akhirnya saya berhasil bikin Sate Padang! 

Sebenarnya bikin sate padang itu gampang, secara tinggal nusukin lidah ke lidi terus dibakar. Bagian tersulit justru pembuatan bumbunya, udah rempah yang dipake banyak, masing-masing rempah punya aroma dan rasa yang kuat. Kalau komposisinya gak pas, rasanya bisa balapan ngeksis.

Terhitung sudah 4 kali saya trial bikin sate padang, dari percobaan pertama sih udah sukses bikin satenya. Tapi bumbunya itu loh,,ga kunjung pas juga ?. Dari yang kebanyakam cardamom, kebanyakan pala, yang selanjutnya udah lumayan tapi karena cabenya kebanyakan, pedesnya jadi ga sopan banget ?. Tentu saja yang jadi korban adalah suami dan teman-teman tercinta ?.

Namanya doyan,,tetep aja akhirnya penasaran buat mencoba lagi dan lagi. Alhamdulillah yang terakhir rasanya udah balance. Kebetulan ada pesenan juga, jadi deh hari itu saya langsung mengeksekusi 8 buah lidah sapi. Akibatnya, sekarang saya agak gimana gitu kalau lihat lidah sapi ?.

Jadi buat yang kangen dan pengen bikin sate padang sendiri, nih saya share resepnya. Seriously, cari resep yang pas dari google itu bukan pekerjaan yang mudah. Semoga cocok ya ama rasanya ?


Sate Padang ala Uni Ayu ?

Bahan:

1 kg lidah sapi, rebus 2 jam dengan 10 lembar daun salam, 5 cm jahe yang diiris tipis dan 3 batang sereh kemudian tiriskan dan kupas kulitnya. Potong kotak dan tipis

(Tips: sebenernya bisa dipresto aja sih, cuma saya takut pake presto?)

Bumbu Halus:

6 siung bawang putih

12 siung bawang merah

10 buah cabe rawit

4 cm kunyit bakar

4 cm jahe

3 cm lengkuas

1 sdm bubuk kari

1/2 buah pala

1/2 sdt jinten

1 sdt ketumbar

Garam dan gula secukupnya

Bumbu cemplung:

1 buah asam kandis

3 batang serai

10 lembar daun jeruk

Bahan pengental:

100 gram tepung beras

50 gram tapioka

Cara membuat:

  1. Tumis bumbu halus hingga matang, masukkan bumbu cemplung. Masak hingga harum.
  2. Ambil 1/3 bagian bumbu, tambahkan 1000cc air, beri gula dan garam sesuai selera, masukkan lidah. Ungkep hingga airnya surut.
  3. Tambahkan 1500 cc air kaldu pada 2/3 bagian bumbu yang tersisa. Tambahkan gula dan garam sesuai selera. Larutkan tepung beras dan tapioka dengan 200 cc air, aduk hingga mengental.
  4. Sajikan dengan pelengkap (lontong dan bawang goreng)

Oiyah, dibeberapa resep yang saya dapet dari google, sebenarnya kalau udah pake bubuk kari, ga perlu ditambah jinten, pala dan ketumbar lagi. Tapi beberapa kali nyoba akhirnya rasanya kurang manteb. Intinya silahkan disesuaikan ama selera masing-masing lagi sih yaaa ?.

Edisi Ngidam Mie Ayam

Hampir setahun tinggal di Abudhabi saya belom nemu yang namanya bakul mie ayam. Kalaupun ada sistemnya PO, which is ga bisa dimakan semau-mau kita ?. Karena hasrat makan mie ayam udah membuncah *ceilah bahasanya*, jadilah daku muter-muter cari mie yang pas. Soalnya beberapa kali nyoba mie dari carrefour ama lulu kok kurang pas. Eh,,Alhamdulillah nemu mie telor siap rebus di baqala beijing. Jadi deh saya tinggal masak toppingnya doank. Nah nentuin topping-pun sempet bingung, enaknya dibumbuin apa. Antara pengen topping ayam jamur ama pengen topping yang kaya di kantin kantor dulu. Yaudah akhirnya bikin dua-duanya aja ?Topping Ayam Jamur

Bahan:
500 gram fillet ayam potong dadu
200 gram jamur champignon
15 siung bawang putih, dihaluskan
2 cm jahe di geprek
1 sdt merica
1/2 sdt pala
1 sdm saos tiram
1 sdt minyak wijen
Garam dan gula secukupnya
Minyak untuk menumis
Cara membuat:
1. Tumis bawang putih hingga harum, masukkan ayam dan jahe.
2. Setelah ayam berubah warna, masukkan saos tiram, merica, pala, gula, garam dan minyak wijen. Aduk hingga merata. Tambahkan jamur champignon.
3. Koreksi rasa, masak hingga kuah menyusut.
Topping Ayam Bumbu Kuning
Bahan:
500 gram ayam fillet potong dadu
5 siung bawang putih
10 siung bawang merah
4 cm kunyit bakar
2 cm jahe
3 butir kemiri
1 sdt ketumbar
1 sdt merica
3 lembar daun jeruk
1 batang sereh
3 batang daun bawang prei rajang halus
Garam dan gula secukupnya
Cara membuat:
1. Haluskan bawang putih, bawang merah, kunyit, jahe, kemiri, ketumbar dan merica.
2. Tumis dengan minyak hingga harum, masukkan ayam. Aduk hingga ayam berubah warna.
3. Masukkan daun jeruk dan serai. Beri garam dan gula.
4. Koreksi rasa, masak hingga kuah menyusut.
Selamat mencoba \(^o^)/