Hummus Recipe Without Food Processor

Hummus Recipe Without Food Processor

Mr Jalan Jalan    Monday, July 27, 2020    Comment   

Hummus Recipe Without Food Processor

Food Recipes - This is my favorite hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus and yes, we really do think it’s better than store-bought. Jump to the Easy Hummus Recipe or watch this quick video showing you how we make it. Just so we are all on the same page, let ...

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Food Safari's gado gado

Food Safari's gado gado

Akper waikabubak    Sunday, July 21, 2019    Comment   

Ingredients

·         vegetable oil, for deep-frying

·         100 gfirm tofu, cut into cubes

·         2carrots, sliced into small batons

·         ¼green cabbage, sliced

·         100 gsnake beans, cut into 4 cm lengths

·         1bunch kangkung (morning glory), roughly chopped

·         100 gbean sprouts

·         ¼Lebanese cucumber, diced

·         1medium potato, boiled, peeled and diced

·         2hard-boiled eggs, sliced

Peanut sauce

·         100 graw shelled peanuts

·         3kaffir lime leaves, torn

·         5garlic cloves, roughly chopped

·         4red Asian shallots, roughly chopped

·         2-5red chillies, roughly chopped

·         1 tbspground coriander

·         1 tbspground ginger (or Kaempferia galangal if you can find it)

·         50 mlvegetable oil

·         200 mlcoconut cream

·         200 mlwater

·         50 gpalm sugar, shaved        

·         5 tbspraw sugar

·         salt to taste

·         1 tbsplime juice

To serve

·         bitter nut crackers (krupuk), or cassava crackers, fried shallots, kecap manis and lime juice

Instructions

To make the sauce, preheat the oven to 180°C. Place the peanuts on a baking tray and roast for 8-10 minutes or until golden. Allow to cool slightly, then place in a small food processor with the lime leaves and process until finely ground. 

Place the garlic, shallots, chilli, ground coriander, ground ginger and 1 tablespoon of the oil in a blender and process until a paste forms. Heat the remaining oil in a saucepan over medium-low heat. Add the paste and stir for 5-7 minutes or until it starts to separate. Stir in the coconut cream and water and bring to the boil. Add the ground peanuts and cook for another 5 minutes. Add the sugars and salt and a little water if it’s too thick. Remove from the heat and stir in the lime juice.

Cook the carrot, cabbage, snake beans, kangkung and bean sprouts separately in lightly salted boiling water until just blanched. The cabbage, carrot and beans will take about 2-3 minutes while the kangkung and bean sprouts only need 30 seconds. Drain well.

Mix all the cooked vegetables with the cucumber, potatoes and eggs and spoon onto a large serving plate.

Heat the oil in a wok to 180°C. Fry the tofu until golden, then drain on paper towel. In the same oil, fry the krupuk until they expand and puff up.

Scatter the fried tofu over the vegetables and spoon over some of the peanut sauce. Lightly drizzle kecap manis over the top and add a squeeze of lime. Garnish with some of the bitter nut crackers and fried shallots. Serve with the remaining peanut sauce on the side.

Gado-gado

Gado-gado

Akper waikabubak    Thursday, March 01, 2007    Comment   

The famous Indonesian salad served with a rich peanut sauce.

SAUCE:
1/2 ts Galangal powder (Laos)
1 Fresh hot red or green chile, sliced
1 Clove garlic, sliced
1 tb Dark brown sugar
1/2 ts Salt
1 c Coconut milk
1/2 ts Shrimp sauce
4 tb Natural peanut butter
1 tb Tamarind liquid
1 Square inch lemon peel

VEGETABLES:
1 c String beans in 2-inch pieces
1 c Julienne of carrot
2 c Shredded Napa cabbage
1 c Fresh bean sprouts
1 c Cooked, sliced potatoes
1 c Sliced cucumber

GARNISH:
1 Piece tofu, fried brown, cut into nine cubes
1 sl Tomato
2 Hard-cooked eggs, sliced
2 md Onions, sliced, fried until golden

Directions:
Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.

Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.

Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.

Soto Ayam (Indonesian Clear Chicken Soup)

Soto Ayam (Indonesian Clear Chicken Soup)

Akper waikabubak    Thursday, March 01, 2007    Comment   

This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Found in Sunset Magazine, January 2007. In the magazine, they talk about having a no RSVP soup party which is low pressure & high commitment. You provide the soup & your guests provide the bread or drinks or nothing at all - no stress. A great way to get to know your neighbors. Serve all the garnishes on the side so that your guests may create whatever combination they like. Up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.


1/3 cup peeled garlic cloves

1 cup sliced shallots

1/4 cup salted roasted macadamia nuts or blanched almonds

6 slices fresh galangal or fresh ginger, thinly sliced

1 teaspoon ground turmeric

1 tablespoon salad oil

2 1/2 quarts fat-skimmed chicken broth

1 stalk fresh lemongrass, yellow part only (12-15-inches) or 3 slices lemon
peel, yellow part only (1/2 x 4-inch)

1 1/2 lbs chicken breasts

4-6 ounces dried bean thread noodles (saifun, garnish)

salt, to taste

fresh ground black pepper, to taste

3 cups finely shredded cabbage (garnish)

3 cups bean sprouts, rinsed and drained (garnish)

1 cup thinly sliced green onions (both parts, garnish)

1 cup diced roma tomatoes (garnish)

1 cup chopped fresh cilantro (garnish)

4 large hard-cooked eggs, shelled and cut into wedges (garnish)

2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)

1/2 cup fried shallots (garnish)

lime wedges (garnish)

chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili peppers (garnish)

Instruction:
In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
Stir in broth, cover, and bring to a boil.
Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
Crush stalk with the back of a knife, then cut into 3-inch pieces.
Add to broth.
Add chicken breasts to broth.
Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
Lift out chicken and let cool at least 10 minutes.
Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
In a bowl, pour 5 cups hot water over bean thread noodles.
Let stand until the noodles are tender to bite, about 5 minutes; drain.
If desired, snip through noodles with scissors to make shorter strands.
Season broth with salt and pepper to taste.
Return to a boil over high heat.
Tear the chicken into shreds.
In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
Pour hot broth into a tureen or pitcher.
Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
Ladle or pour hot broth into bowls.
Sprinkle with potato chips and fried shallots.
Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Indonesian chicken skewers and spicy coconut salad

Indonesian chicken skewers and spicy coconut salad

Akper waikabubak    Monday, July 22, 2019    Comment   

INGREDIENTS

• 1/2 small red onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 2 fresh long red chillies, coarsely chopped
• 4cm piece fresh ginger, peeled, sliced
• 1 teaspoon raw sugar
• 1 1/2 tablespoons grapeseed oil
• 1 stem lemongrass, pale section only, finely chopped
• 1 lime, rind finely grated, juiced
• 1 tablespoon kecap manis, plus extra, to serve
• 800g chicken thigh fillets, trimmed, cut into 3cm pieces
• 35g (1/3 cup) desiccated coconut
• 2 tablespoons water
• 300g green beans, trimmed, halved diagonally
• 1/2 (about 800g) wombok (Chinese cabbage), thickly sliced
• 200g bean sprouts, trimmed
• Lime halves, extra, to serve

METHOD

• Step 1
  Place the onion, garlic, chilli, ginger, sugar and 1 tbs grapeseed oil in a food processor and process until smooth. Season. Transfer two-thirds of the chilli mixture to a bowl and reserve. Set aside.
• Step 2
  Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture. Process until smooth. Transfer to a bowl and add chicken. Toss to coat. Thread chicken onto 8 pre-soaked bamboo skewers.

• Step 3
  Heat a non-stick frying pan over medium-low heat. Add reserved chilli mixture. Cook, stirring, for 2 minutes or until aromatic. Add coconut. Cook, stirring, for 2 minutes or until aromatic. Add water. Cook, stirring, for 3 minutes or until thick. Transfer to a bowl.
• Step 4
  Preheat a barbecue or chargrill pan on medium-high. Drizzle chicken with remaining oil. Cook, turning, for 10 minutes or until cooked through.
• Step 5
  Meanwhile, bring a large saucepan of salted water to the boil. Cook beans for 2 minutes. Add wombok and sprouts. Cook for 1 minute or until tender crisp. Refresh under cold running water. Drain well.
• Step 6
  Add vegetables to chilli mixture. Toss to combine. Serve with skewers, lime halves and extra kecap manis.