Honey Apple in Bread Crumbs Pie

CILOK!!

Cilok is a traditional snack from Indonesia, originated from West Java. It is actually ball-shaped steamed tapioca starch, presented with spicy peanut sauce or sweet sour chili sauce. Some recipe adds fish, beef marrow, or shrimp into the dough, but i simply used only tapioca flour for the dough.

Here we go.

4 spoonful tapioca flour
a stick of young onion
salt
chicken stock powder
hot water

Mix in a bowl tapioca flour, minced young onion, chicken stock powder, and salt. Add hot water into the bowl while you're stirring the mixture. The dough should be thick and solid enough that you can make ball shape from the dough. If you add too much water, balance it by adding more tapioca flour.

You can steam the balls or boil them. You can tell that they're done in the steamer by pinning it with skewer, or when they've floated on the boiling water surface. Take them out and let it chill.
Smakelijk eten!

Shrimp Soup

This is gonna be a lot like tom yam but i couldn't say it is a tom yam. Anyway, here goes the recipe:

250 gr tiger shrimp
100 gr champignon mushroom
5 cloves of garlic
4 tomatoes
3 sticks of lemon grass
2 sheets of bayleaves
4 sheets of lemon leaves
750 ml water
3 spoonful of lemon juice
1 spoonful of vinegar
basil powder
salt, pepper, and sugar

Make tomato paste by blending tomatoes with garlic and a stick of lemon grass. Saute this paste inside a bowl pan together with a sheet of bayleave and 2 sheets of lemon leave then toss in your shrimp. Stir in until your shrimps get half-cooked and then add water. Mix together.

Put into the mixture: 2 sticks of lemon grass, bayleave, and lemon leaves. Add lemon juice and vinegar. Stir well. When your mixture gets nearly boiled, toss in your sliced mushroom then sprinkle it with basil powder and salt, pepper, and sugar into taste.

Voila! Smakelijk eten!

Nan Bread and Lamb Curry

Still having lamb meat in our fridge, i decided to make lamb curry :)
Here goes our survival version of lamb curry.

200 gr of lamb, cut in cubes shape

1 cloves of shallot
3 cloves of garlic
3 cups of coconut cream

2 spoonful of turmeric powder
2 sticks of lemongrass
2 leaves of laurelblatt or bayleaves
2 centimeters of galangal
salt and pepper

I know I should've had cumin seed and aniseed, but since i did not, i don't really put concern on it ;p

First, crush together shallot and garlic. Inside a bowl pan, saute them until fragrant and then toss your meat in. Stir in. Add 3 cups of water and let it boils into half. Add coconut cream, mix well. Add turmeric, and then toss the rest of spices in. Stir in until it boils.

Finish? Yeah, sure :) Smakelijk eten!

Lamb Satay

Satay is Indonesian word for meat on skewer. We usually eat this skewered meat with peanut sauce and sweet soy sauce. This time, i had soft lamb meat from nearby halal store and decided to grill some lamb satay. Here goes the recipe.

Lamb satay:
250 gr lamb meat, i used the sirloin part.
4 cloves of garlic
halfround of lemon
pepper
salt

Peanut sauce:
200 gr peanut
1 or 2 sticks chayenne pepper
4 cloves of garlic
2 spoonful of bumbu pecel (i used this bumbu pecel because i couldn't find any kencur or lesser  galangal here.)

Prepare your meat first. Cut it into cubes. Marinate your meat in liquid mixture of lemon juice, salt, pepper, and chopped garlic. Let it set for half an hour.

Next, prepare your sauce. Roast peanut until it's fully cooked. Crush it into powder by using food processor. Boil two cups of water and put your peanut powder into it. Stir in chopped garlic together with chopped chayenne pepper. Add bumbu pecel. Mix well.

Now it's time to grill your meat. First, set your meat into your skewers. Then dip it into boiling water to make it half-cooked. I used this technique because we don't want to grill it too long. Not because it'll get black but it'll turn our fire alarm on ;D Take it out from water, now roll your skewed meat into sweet soy sauce and grill until it's cooked.

Service your lamb satay with hot steamed rice and cucumber pickles.
Smakelijk eten!

Arancini Balls

It's actually fried rice balls. I'm on my 7 weeks pregnancy now, and i can barely eat rice. So one day my husband had too many rice leftover, i was inspired by my friend who posted arancinis photo on her Tumblr.
Here goes the recipe. (i will not write the measurement down, because it will depend on what fillings you make for your arancini)

For the rice balls and fillings:
Rice
Cube size sauteed chicken
Slice cheese
Parsley
Salt, pepper, and chicken powder.

For the skin:
Battered eggs. 2 eggs is enough for app.12 balls
Bread crumbs

Mix together all the ingredients for your rice balls. Make ball shape using your hand and make sure that it's tight and solid enough. You won't like it if your rice balls get scattered out when they're fried.

Roll your rice balls in egg and then roll it in bread crumbs. Repeat this process twice. Set aside, wait until the egg layer is still. Here, your arancini are ready to be fried.

Prepare your frying oil. Make sure that it stays on medium heat. Overheat will cause uneven color to your arancini. When your oil is ready, fry your arancini until it has golden brown color.

Voila, smakelijk eten!

Tips:

• If you don't have ready-to-use bread crumbs, make your own by processing dried bread. If you don't have dried bread, you can try to put your bread on heated pan, but make sure that they don't get burned.
• If you use brown bread like i did, your arancini will get black too soon, but don't worry. It doesn't mean that it's overcooked.

My Signature Dessert

It is apple porridge :) It's nice to have it while it's warm; still nice when it's freshly out from the fridge.
Here goes the recipe.

3 apples
3 cups of milk
4 spoonfuls corn starch
50 gr sugar
lemon

Cut apples into small cubes. Shower with lemon juice. Put aside.
Boil milk and sugar. Toss your marinated apples and stir in.
Add corn starch, diluted in 5 spoonful of cool milk. Stir in well.
Wait until your porridge gets thicken.
Voila, smakelijk eten! ;)

Tips: you can add cinnamon powder or cinnamon sugar into the mixture to add flavor.