Rollade tofu / tahu

Sebelumnya maaf ya saya ngak punya cukup waktu untuk tulis resepnya, nanti kalau internet saya sudah dibetulin pasti langsung saya tulis, janji deh... yang penting kan setor toh? Maaf sekali lagi ya...

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Teriyaki Tofu Rollade

500 gr tofu, mashed
50 ml teriyaki sauce
1 small onion, chopped
2 shallot ( green onion), chopped
2 eggs, beaten
salt and pepper
1/2 small Red capsicum (red paprika)-i added this-
10 ml salad oil
Banana leaves (i used foil)

Method:

1.Mix all the ingredients, except eggs, meanwhile, greased banana leave or foil with salad oil.
2.Heat the steamer.
3.Roll tofu mixture on the greased banana leave or foil, steam for 20 minutes or until cooked trough.
4.Open the foil and roll on to beaten eggs.
5.Fry until golden brown, drain and cut as desire.

Recipe source: Kartini magazine no:2229(Okt 2008)

Green tea buns

On Sunday we always doing weekly shopping, my favorite place called "Clayton", in that area i can find some Asian groceries and Asian vegetables, there is Hongkong store that i like to visit, and 1 Indonesian grocery.

I accidently found this Maccha hagoromo A.K.A Japanese green tea in Japanese/ Korean store (i've been looking for this for a while), i found similar one before but that one is for making ice cream green tea.

The recipe i used is from Bunda Yuli (Bunda's corner), original recipe written Indonesian, it's really good recipe,the buns is very moist and not too sweet.

Green tea buns

Ingredients:

* 150g bread flour
* 150g plain flour
* 1 teaspoon green tea powder
* 1/2 teaspoon salt
*5 gr instant dry yeast ( i used i teaspoon, diluted with 50 ml warm water and 1/2 teaspoon sugar)
* 1 egg
* 130 ml milk
* 60 gr sugar
* 55 gr butter

Method:

1. mix all the dried ingredients , add egg add milk little bit at a time, and mix using the bread machine or by hand until become smooth dough, then add margarine, mix again.
2. Rest the dough for 30 minutes and covered with damp cloths or glad wrap.
3. Divide the dough into 8, and put on the greased pan, rest the dough again for another 30 minutes, glazed with half of the milk.
4. Bake for 20-30 minutes on the preheated oven on 180 C degrees, until cooked. Glazed again with milk.

Oseng- oseng Silverbeet // Silverbeet stir-fry

Silverbeet or swiss chard is very famous in western countries, i never knew about this kind vegetable until i live here in Australia. The word Swiss was used to distinguish chard from French spinach varieties by nineteenth century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.

Some of Indonesian friend here told me that the silver beet taste like cassava leave that used to eat in Indonesia, so i tried to cook them as a stir- fry, well the taste is not really the same, but not too bad though, i will try again ext time with different style of cooking.

All you need for this dish are sliced small brown onion, red chili and garlic then saute them with a little water, add a bit of water then stir in ready wash and cuts silver beet, season with salt and pepper.

Empal daging ( Sweet Fried beef)

I still had very difficulty taking my pictures outside for my food, this one looks like too much sun exposed, but i never have enough time to experimenting, due to my daughter screaming when i stepped in the backyard without her. She usually crying during my photo session, it makes me frustrated sometimes and couldn't concentrated on what im doing.

About this food, this is some kind of sweet beef, i took the recipe from my special book bought in Jakarta, the taste of this food is sweet and very tender, wanna try? here is the recipe:

Empal daging (Sweet Fried beef)

ingredients:

• 400g Beef
• 1.800 ml coconut milk
• 2 salam leave
• 2 cm galangal, bruised
• 1 lemongrass,bruised
• oil to fry

Grind ingredients:

• 5 small brown onion
• 2 clove garlic
• 1 1/2 teaspoon salt
• 1 teaspoon coriander seeds
• 75g coconut sugar (palm sugar is ok), sliced
• 1/2 teaspoon tamarind

Method:

1. Boil the coconut milk with grind ingredients, salam leave, lemongrass, galangal, and beef until cooked trough.
   
2. Drain and Cut the beef about 5x5x1 1/2cm, flattened beef using rolling pin or meat smasher.
   
3. Boil the beef again until all the liquid have absorbed.
4. Fry beef until browned. Serve with rice, fresh vegetables and sambal.
   

Telur pindang // Marble boiled eggs

I don't really know hot to call it in English language, this marble pattern i got from small brown onion skins (bawang merah :IND) and some salam leave (Indonesian of bay leave), another recipe is using some guava leave or teak leave.
Javanese people usualy added this egg as a side this on their traditional dish.

I already satisfied with my result only using a simple ingredients, i will never find guava leave here :) . So if you want to try making this, just boil the water (about 1500ml), 4 eggs and 1/2 cup small brown onion skins together for half an hour, then crack the eggs using the spoons, then boil again for about an hour, cooled, peeled. Isn't it wonderful and unique pattern?

Tandoori Chicken with lemon yoghurt dressing

This recipe still i got from my Best- everbudget dinner book, i really really like the balance of the food recipe they make, salad and chicken.. so healthy and it's my favorite!



Tandoori Chicken with lemon yoghurt dressing

Ingredients:

• 400g chicken tenderloins or sliced breast
• 2 tablespoons tandoori paste
• 1 bunch rocket leaves, shredded ( i skip this and substituted with baby spinach)
• 2 Roma tomatoes
• 1 Lebanese cucumber

Lemon yoghurt dressing:

• 1 cup Greek- style yoghurt
• 1/4 cup finely chopped coriander
• 2 tablespoons lemon juice
  

1. In a large bowl, combine chicken with tandoori paste. Turn to coat well.
2. In a separate bowl, combine rocket / spinach, tomatoes and cucumber. Set aside.
3. Lightly brush the char- grill or barbecue with oil. Preheat to high. Char grill chicken for 3-5 minutes each side until cooked through.
4. Lemon yoghurt dressing: In a small bowl, combine yoghurt, coriander and lemon juice. Season to taste.
5. Serve.
   

Roti buah berbumbu // Fruit loaf

Found this recipe at last, i've lost the recipe after i made the loaf about a month ago... :)

Roti buah berbumbu // Fruit loaf

Ingredients:

• 750g high protein flour
  
• 250g plain flour
• 15g yeast
• 3g bread improver
• 220g caster sugar
  
• 2 eggs
• 30g milk powder
• 350 ml iced water
• 1 tsp spekoek powder ( substitute with a pinch of cinnamon and nutmeg)
• 50g egg yolk
• 10g salt
• 150g margarine
• 250g mixed dried fruit ( red and green cherries, sultanas)
• 100 ml milk for glazed
  

Method:

1. mix all the dried ingredients (except dried fruits), add egg yolk, eggs, add iced water little bit at a time, and mix using the bread machine or by hand until become smooth dough, then add margarine, mix again.
2. Add all the dried fruits, rest the dough for 30 minutes and covered with damp cloths or glad wrap.
3. Divide the dough into 2, and put on the greased loaf pan, rest the dough again for another 30 minutes, glazed with half of the milk.
4. Bake for 30-40 minutes on the preheated oven on 180 C degrees, until cooked. Glazed again with milk.
   

recipe source: Tabloid Nova- Indonesia