I am finally here, at the United States of America, pursuing my Master Degree (that is why I put my location in Lincoln, NE, LOL). It has been a while I have not written any posts in the blog regarding to cooking, and I miss it so bad. 😦
This adaption and transition process from a journalist in Indonesia to a student in the States required much effort than I ever thought before, but luckily it ran well for me since I met lot of helpful and friendly people during that period of time.
Okay, jump on, tonight, when I went out with some the University of Nebraska-Lincoln’s friends including the international students, I figured out that only few can cook. I think this is quite funny especially for the international students because in the States, they have to be able to cook if they want to save enough money for other stuffs, or traveling. 😛
I heard stories from them like the rice turned to be porridge or rice puree because they put so much water, or it used a lot of soy sauce and no other spices it became sour and salty, or the soup tasted plain because no spices on it, or it used too too too many spices it tasted,uhm………,horrible. lol. Or in a desperate way, using instant sauces like BBQ, teriyaki, or black pepper bottle sauces, which I think the taste will not be too delicious and original comparing if you mix and blend your own ground spices.
Based on that stories, so I am thinking of posting every simple dish that I cook while being students in the States, and I hope it can be somehow useful to help others’ students to cook in a simple way yet it still tastes good. But once again, the preference of food really depends on personal taste and background of countries.(I hope you can also share your own countries recipe with me 🙂 ).
The food recipe that I want to share for today is the fried catfish with spicy yellow (turmeric) sauce. This food has become favorite in Indonesia, including in my big family too. You fry the catfish (ikan lele) and then cook again with the yellow turmeric sauce until the water is reduced. Eat the cooked catfish with warm rice and stir-fried water spinach a.k.a kangkung. Yum!
Lately, I have been exploring on the non chicken menu but still focusing on the meaty menu. So, fishes menu has become my favorite so far. [Read more on 7 Life Enhancing Reason to Eat Fish ]
It is easy to be made and yet it is healthy. For example, the catfish that I cook for today contains low calories and fat. Furthermore, it contains healthy fatty acids, which takes a part in providing better cognitive and heart health. [Read more on Health Benefit of Catfish]
The recipe that I want to share below is belong to my auntie’s recipe.
She told me that she like to make fried catfish combined with spicy yellow sauce, or in Indonesian is famous as Lele Bumbu Kuningor Lele Pesmol because her husband loves her cook very much.
Once she visited me and then shared this recipe. Then, I grabbed the note (you know how delicious it is the-husband’s-favorite recipe. she must make it whole heartedly) and cooked based on her homemade recipe.
Okay, so here we go.
Homemade Fried Catfish with Yellow Sauce (Turmeric) Recipe
Blend and crush altogether (yellow sauce)
5 to 6 Thai Pepper or red Bird’s eye chilies pepper (Cabe rawit merah)
3 cm piece of ginger
2 cm piece of turmeric (kunyit)
1 teaspoon of sugar
How to make:
Cleanse the catfish with water and then basting the catfish with grinded ginger (4 cm of ginger), 4 grinded garlic and salt. Then, wait for 5 minutes and fry the catfish. Put aside.
Stir-fry the yellow sauce until it smells great and put into the paste crushed lemongrass (sereh), crushed galangal (lengkuas), 2 bay leaves (daun salam) and 4 whole Thai Peppers (4 cabai rawit). Add a small amount of water (1/2 tea cup of water) and stir.
Put the fried catfish into the yellow sauce and wait until the water gets thick.
Di artikel sebelumnya, aku sudah post soal resep Ayam Taliwang. Kali ini, enggak afdol rasanya kalau enggak sekalian muat resep Plecing Kangkung. Karena, makanan satu ini emang pasangan banget sama Ayam Taliwang.
So, is it difficult to make water spinach with chili sauce (Plecing Kangkung)? The answer is no at all. hehe. Makanya, ayo, dicoba..
You just need to blend some ingredients and fry them on a pan. Then, pour the sauce on top of the boiled water spinach. You can also add fried ground nuts on the plate to make it more crunchy.
Oke, jadi ini resepnya yang sudah kupraktikkan, ya 🙂
Resep Plecing Kangkung
Sauce (crush it using blender)
5 grains of shallot (bawang merah)
3 cloves of garlic (bawang putih)
1 teaspoon of burned terasi (Indonesian traditional shrimp paste)
2 cm of ginger, crush and use the white
5 curly chilies
3 bird’s eyes chilies pepper
3 candle nuts, burned
3 pieces of water spinach (kangkung)
How to make:
Blend all the sauce ingredient and fry into pan until the mixture thickens. Put aside.
Boil water spinach using chicken broth. Add sugar and salt. After the water spinach gets tender, drain the water.
(always drain the water, including the cold water, before pouring with chilies sauce)
Pour cold water on the boiled water spinach. Leave it to the side until couple of minutes
Pour the chilies sauce on top of the boiled water spinach. Plecing kangkung is ready to be served. If you like, you can add also fried ground nuts on the plate. 🙂
It’s already been a week and I haven’t written anything in my blog. Habis pegang event Festival Teater Jakarta (FTJ) 2016 dan menyelesaikan semua urusan Laporan Pertanggung Jawaban (LPJ), aku langsung liburan ke luar kota sampai akhir pekan ini. Butuh refreshing banget soalnya cos that was a three-weeks event. But, now, here I am and I will give you an easy to cook recipe in this article. 🙂
So, what recipe that I’m gonna share with you all?
Ayam Taliwang, atau dalam bahasa Inggris bisa kita sebut roasted chicken with Taliwang (Lomboknese style) spicy sauce. This food is very special to me. First of all, aku udah sering banget pergi ke Lombok, Nusa Tenggara Barat (NTB), dan setiap ke sana, enggak pernah melewatkan sekalipun makan ayam Taliwang yang pedes dan gurihnya enak banget ini di pulau Mataram, the main and the biggest island in NTB. hehe.
Secondly, all the members at my house love all kind of chicken menu. Jadi, aku mau buat variasi dari menu-menu ayam yang sudah pernah kubuat sebelumnya. Menu Ayam Taliwang ini belum pernah kubuat sama sekali.
Thirdly, at the beginning, I found a recipe from a famous magazine in Indonesia about Taliwang roasted chicken. So, I wanted to give it a try whether it was really that good or I should change into another recipe (it turned out that this magazine recipe was not recommended and so I tried another recipe from a fellow).
Menu yang akan kuberikan di sini, tentunya menu yang berhasil menurut lidah para pencicipnya. They like and I would surely keep it so that I can use it for other cooking. Menurutku, suksesnya makanan ini ada di resep Ayam Taliwang yang menggunakan santan (coconut milk), kencur (Kaempferia galanga L.), dan gula merah (palm sugar). Ketiganya merupakan bahan pembentuk utama rasa bumbu Taliwang.
Di menu sebelumnya, aku tidak menggunakan kencur ataupun santan, and instead I used Lemongrass (sereh) and Bay Leaves (daun salam). Kedua bahan terakhir ini yang membekas banget di rasa bumbu Taliwang dan malah terasa sangat tajam. So, one thing to remember when cooking roasted chicken with Taliwang sauce, never ever put lemongrass or bay leaves into your boiled sauce.
Okay, before it will get any longer, let’s find out the recipe.
Roasted Chicken with Taliwang (Lomboknese) Spicy Sauce
Crush it together, using blender
6 grains of shallots (6 siung bawang merah)
3 cloves of garlic (3 siung bawang putih)
1 cm kaempferia galanga (kencur)
1 tablespoon fried terasi (Indonesian traditional shrimp paste)