(Grilled) Palu Konro

Sup Konro ala aku nih. Berhubung ga pernah dapet contekan resep aslinya & ga pernah puas sama sup konro yang biasa dijual sama si Daeng-Daeng itu... alhasil, cuman berbekal pengalaman si lidah, kemarin coba-coba bikin sendiri deh.

Bahan :
750 gr iga sapi, cuci bersih & tiriskan
1.5 ltr air
2 sdm kecap
3 sdm air asam
1 batang serai (ambil bagian putihnya), digeprak
minyak goreng untuk menumis
bawang goreng sebagai taburan

Bumbu Halus :
4 buah kluwak (pilih yg segar), ambil daging buahnya
1 sdm ketumbar
1 sdt merica
5 buah cengkeh
2 cm kunyit
gula & garam
bumbu penyedap

Cara Membuat :
Tumis bumbu halus hingga harum.
Masukkan serai, air asam & kecap manis, kemudian iga.
Aduk hingga daging iga berubah warna.
Tambahkan air, rebus dengan api kecil hingga empuk.

Note :

Kalo pengen konro yang dibakar, sisihkan sebagian kuah setelah pertama kali mendidih. Lanjutkan merebus hingga air menyusut/mengental dan iga cukup empuk (jangan terlalu maknyuss!). Bakar iga selama 3-5 menit pada tiap sisi. Sajikan dengan nasi hangat bersama kuahnya secara terpisah.

Hasilnya... emak sih cuma bilang, "Not bad laah. Mending yang ini deh ketimbang yang pernah kita cobain!" ( No warranty ahh! Mungkin maksudnya 'mendingan ketimbang beli' gitu kalee. Aaarrgh!!)

Oxtail Soup (Sop Buntut)

Ingredients :
700 kg beef oxtails, cut into small joint
1500 ml water
4 carrots, cubed
2 tomatoes (large size), quartered each one
2 onion sprigs, cut into 2cm
2 cm ginger, finely chopped
2 cloves
1 tsp fresh grated nutmeg
salt & sugar (optional)
seasoning powder (optional)
2 sprigs celery /coriander leaves
2 tbsp fried shallot & onion

Spice Paste (well grinded using mortar & pestle) :
4 cloves garlic
8 shallots
1 tsp white pepper

Method :
Boiled the water in a large pan, then add the oxtails in. (Or you may cook the oxtails with ginger and water. So you just need to cut to several chunky pieces before added). Never forget to take the foam (fat) at the top of the water until they all are gone.
Meanwhile, saute the spice paste, ginger, cloves, and nutmeg about 5-7 minutes (until aromatic).
Add in carrots, tomatoes, onion sprigs, sauted spice, salt & sugar.
Cook until the carrots are tender.
Taste the soup, just in case, you might need to add some seasonings.
Once the carrots are tender, the soup is done.
Sprinkle with chopped celery/coriander leaves & fried shallot/onion. Enjoy!

Homemade Lasagna

It's gonna be the first & the best homemade lasagna I ever made. (Next... I don't guarantee what will happen). So, before anything happen, here I want to share my own recipe. Completed with ingredients and spices & herbs from my magic box..... ^_^ *lol*

Ingredients :
12 sheets Lasagna, prepare as instruction on a packing sheet
100 gr grated mozarella cheese

Meat Sauce : (you can prepare it one day ahead)
2 garlic cloves, crushed
1 onion (medium), coarsely chopped
300 gr ground beef
1 can button mushroom, sliced
2 carrots, finely chopped or grated
1 stalk celery, finely chopped
300 gr red tomatoes, blanched & crushed
1 can tomato paste
1/2 tsp dried oregano
1 bayleaf
1 sprig of fresh rosemary
3 tbsp sugar
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg

Bechamel Sauce :
60 gr butter
1/2 cup flour
700 ml milk
1/2 tsp sugar
salt & pepper to taste
1/2 tsp nutmeg
1 cup grated cheddar cheese

Instructions :
Meat Sauce : saute garlic & onion until aromatic, then brown the beef (about 7 minutes). Add the remain ingredients, reduce heat to low & bring to simmer for about 30 minutes.

Béchamel Sauce : melt butter in a stock pot. Add flour and stir well. Pour in milk gradualy and stir well. Stir in the remain ingredients until well thicken. Remove from heat & set aside.

How to assemble the lasagna : Turn the oven to 200 degC.
Grease baking dish with butter or olive oil. Arrange some sheets of cooked lasagna noodles over the bottom (overlapping noodles slightly to cover the bottom). Spoon meat sauce over lasagna noodles. Top with béchamel sauce mixture. Repeat the above method of layering. Top the last layer (bechamel sauce) with mozzarella cheese. Bake about 30 minutes in the preheated oven.

Note :
If it takes too long, you may skip the béchamel sauce with crème fraîche mixture. hehee.. sorry I haven't the recipe here.

Black Stewed Ribs (Rawon Iga)

Ingredients :
500 gr beef ribs
1.5 litres water
1 lemongrass, bruised
3 cm galangale, bruised
4 lime leaves, ripped
2 bayleaves
1 tsp royco (beef seasoning)
salt & sugar to taste
2 tbsp cooking oil

Spices Paste (blend & grind) :
5 shallots / red onions
3 cloves garlics
3 keluak (fruits of kepayang tree), take the meat
1 tbsp corriander
1/2 tsp pepper
1/4 tsp nutmeg
4 red chillies
4 candlenuts
2 cm fresh ginger
1 tsp tamarind extract


How To :
Heat the cooking oil, saute the spice paste until aromatic
Add lemongrass, galangale, lime leaves, bayleaves, & ribs.
Stir fry until fragrant & ribs covered with spice.
Add water. Season with royco, salt & sugar.
Bring to a simmer until ribs are tender & flavour absorbed.
Serve with short bean sprout, sambal terasi, & kerupuk udang (prawn crackers).

Azka 2nd B'day

Pas banget sebelum ultah si tole Azka yang ke-2 tanggal 24 kemarin kita dapet kiriman daging sapi sekitar 20-25 kiloan. Ceritanya nih sapi Nenek yang paling gemuk kita potong. Whuaaw, melimpah banget berasa ga ada abisnya walopun udah dibagi-bagi. Alhamdulillah... namanya rezeki ga bakal kemana.

Bahan :
400 gr tenderloin steak, potong dengan tebal 1 cm

Marinate Sauce :
2 siung bawang putih, parut
2 siung bawang merah, parut
1/2 butir bawang bombay, cincang halus
3 sdm margarin, lelehkan
1 sdm worchestershire sauce
4 sdm Traditional BBQ sauce (bukan yg Hickory Smoke pokoknye)
2 sdt black pepper, gerus kasar
gula & garam (optional, boleh juga gak pake')

Pelengkap :
- French fries
- Setup sayuran

Cara Membuat :
- Campur semua bahan saus perendam, aduk rata. Lumuri steak hingga tertutup seluruhnya & simpan dalam lemari pendingin semalam.
- Panggang diatas bara api hingga harum (terserah mau rare, medium, atau welldone!)
- Sajikan dengan french fries, setup sayuran & saus tomat / saus sambal botolan.

Black Pepper Beef

Ingredients :
400 grams tender beef strips (sukiyaki beef)
100 grams (or 1 can) mushroom, thinly sliced
1 onion, thinly sliced
1 medium green bell pepper, chopped into wedges
1 medium red bell pepper, chopped into wedges
2 tbsp finely chopped garlic & ginger
cornstarch & water to thicken stir-fry

Marinade For Beef (about a tbsp of each)
dark soy sauce
oyster sauce
fish sauce
black pepper sauce
sweet soy sauce (kecap manis)
minced garlic
fresh ground black pepper
sugar
1/2 cup water

Direction :

1. In a bowl combine beef strips and marinade and mix together so beef is well coated and leave in fridge to marinade for about 20-30 minutes.
2. Prepare the wok/pan and add in some vegetable oil and let the wok heat up. Then toss the garlic & onion. Let that sizzle for a few seconds before adding the beef, mushrooms, red & green bell peppers, stir to make sure the meat is evenly cooked through.
3. Now add in fresh ground black pepper and stir occasionaly. I like this point, it gives the dish a bit more kick. Finally add the cornstarch mixture to thicken the stirfry.
   
4. Serve with hot rice.

Me : How's the dinner, huny?
Hubby : Great
Me : How 'bout the beef?
Hubby : It was yum... melted in my mouth
Me : And your stomach?
Hubby : Trully full

Grilled Pizzas

I saw my neighbour cleaning the grill after their daughter's Bday party last Ramadhan. Sudennly I got an idea to grill my remained pizza dough. Here I used Jamie's Pizza Dough (sorry, can't remember the link).

Ingredients :
· 1 kg strong white bread flour
· 1 level tbsp fine sea salt
· 15 gr dried yeast
· 1 tbsp golden caster sugar
· 4 tbsp extra virgin olive oil
· 650 ml lukewarm water (I just used 500 ml)

Directions :

1. Sieve the flour and salt on to a clean work surface and make a well in the middle.

2. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.

3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands (*this is called knocking back the dough). You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

6. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

Note :
Just grill about 10 minutes in low heat until the cheese bubbling or the edge becomes golden brown. Do not forget to cover the top of your pizza pan using it cap or aluminium foil.

Topping (optional) :
· Marinara sauce
· Smoked beef / chicken, or canned tuna
· sliced tomatoes
· cheddar or parmesan cheese
· mozzarella cheese

Basic Marina Sauce :
· 1 tbsp olive oil
· 2 garlic cloves, peeled & minced
· 1 medium onion,coarsely chopped or thinly sliced
· 3-4 tomatoes, diced
· 1 can tomato puree or tomato paste
· 1/2 tsp dried oregano
· 1/2 tsp dried basil
· 1/2 tsp seasoning
· pinch of sugar
· salt & pepper (optional)

Martabak Praktis

Bahan :
300 gr daging sapi / ayam giling
1 butir bawang bombay, cincang kasar
3 siung bawang putih, cincang halus
200 gr bawang prey, dirajang halus
garam secukupnya
1/2 sdt merica bubuk
1 sdt bumbu kari bubuk
2 butir telur, kocok lepas
2 sdm margarin untuk menumis
1 pack kulit lumpia
1 sdm tepung maizena + 2 sdt air
minyak goreng secukupnya

Cara membuatnya :
- panaskan mentega, tumis bawang bombay & bawang putih hingga harum
- masukkan daging giling, aduk hingga berubah warna
- tambahkan garam, merica, & kari. Aduk rata.
- setelah tumis daging hilang uap panasnya, campur dengan kocokan telur & bawang prey
- isi tiap lembar kulit lumpia dengan 2 sendok makan campuran daging. Lipat menyerupai lipatan samosa, rekatkan dengan campuran maizena & air
- goreng hingga kuning keemasan, sajikan hangat bersama sambal botol atau acar.

Sisa yang terselamatkan. Hampir aja gak kebagian.