Category: Recipega

Kitchen experiment and recipe collection by Ega

Fried Dough (Elephant Ear)

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“What’s that? Like a pizza with sugar topping,” my question when I saw this food for the first time in a Memorial Day carnival. Both me and hubby had no encounter to #frieddough beforehand, but super interested to the look and imagined the taste would be similar to #rotigoreng (#friedbread in Indonesia or #golanggaling), so we decided to line in a crowded fried dough truck. WE FELL. IN LOVE. Right after going home from the trip, #recipega made it home (this picture is #firsttrial). There’s many variation of recipes online: with baking powder or yeast, using all purpose flour or bread flour, with or without eggs, etc. For my #firstattempt, I used bread flour and baking powder without egg (recipe from King Arthur website). Today I got another request to make #homemadefrieddough again. Gonna try another recipe. Wish me luck! #cookingmama #cookingathome #elephantear #friedbread #favoritesnack Posted by @egadioniputri via Instagram

Burrito Bowl with Chicken Fajita

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#recipega’s #firstattempt of #burritobowl for #iftar yesterday (6/12) with #chickenfajita stock from the freezer (I made 7 kind of ready-to-eat side dishes to stock in the freezer during Ramadan :D). OMG.. I want to make this every day!!! So good 👍🏼 unfortunately we run out of tortilla chips and avocado 🙁 #burrito #homemadeburritobowl #southernfood #mexicanfood #navybeans #brownrice #homemadefajitas #ramadan2016

Posted by @egadioniputri via Instagram13408913_900033146809082_91608965_n

Recipe for Chicken Fajita

I only cheated the recipe for homemade seasoning from Food dot com and threw whatever I think good for fajitas. I skipped chicken bouillon and onion powder in the seasoning recipe since I didn’t have it, but added around 1/2 pack of taco seasoning mix (store-brought). Here is the ingredients I used:
– 1 boneless chicken breast
– 1/2 large onion + 1 crushed garlic
– a half of chicken weight of mixed-color bell pepper
– 1/4 cup pineapple
– 1/4 roasted walnut
– a cup of water

Recipe for Burrito Bowl

So basically I had the chicken fajita (with recipe above) stored in my freezer a couple days before making this burrito bowl. It’s nice treat! You can make many foods from fajitas. This time we needed quick dinner that I put 10-minutes brown rice in microwave. I love the rice! It saves me when I have no much time to cook rice and because we normally have only short-grain rice (Japanese style), the brown rice is our answer for long-grain rice craving. In our home country, we always eat long-grain rice like Thai jasmine rice. That’s why sometimes we miss it…

Back to burrito.

After the rice was cooked, I simply stirred it with the fajita. I reheated chicken fajita in the saucepan, then added the rice and navy beans (I have it cooked in the fridge). Put some iceberg lettuce, shredded cheddar cheese, salsa, and chips. Unfortunately, neither avocado nor tortilla chips we had for this time.

Hope someday I can make it again with complete, authentic ingredients.

Indonesian Black Beef Stew alias Rawon

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Achievement unlocked! Rawon (Indonesian dark / black beef stew) from the scratch by #recipega. I’m touching it tastes like restaurant-made T_T. Recipe below. #firstattempt #rawon #rawonsetan #rawonsetansurabaya #homemaderawon #indonesiancuisine #fromthescratch

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Recipe modified by #recipega from my cousin:
– 750 g beef with fat (this is the key of rawon), diced
– 100 g kluwek or black nuts (the key for black color) >> I got it from Asian store in New York
– 8 medium shallots
– 4 cloves garlic
– 3 candlenuts (Indonesian: kemiri)
– 1 tsp ground coriander (Indonesian: ketumbar bubuk)
– 1/2 tsp ground caraway (Indonesian: jinten bubuk) >> can be substituted with 1/4 tsp ground cumin
– 1 lemon grass, cut and press
– 3-4 keylime/ kaffir leaves (Indonesian: daun jeruk)
– a thumb of fresh galangal (Indonesian: lengkuas)
– salt and pepper

(1) Soak kluwek in hot water few minutes. After few minutes, using chopper or blender, blend all spices, except lemon grass, keylime leaves, and galangal.
(2) Place the pot in low heat, put in the beef and let it stand in the bottom of pot without oil or water, until it’s no longer red, flip over beef occasionally. This step aims to make liquid of beef come out. Strain the water and set apart (don’t waste the water).
(3) In the same pot by increasing heat to medium-high, heat up 2 Tbs oil, then add blended spices. Sautee until it’s fragrant.
(4) Add the beef and remaining spices, combine well
(5) Add 1,5 quart (1,5 L) water. Bring it to boil.
(6) Reduce the heat and simmer an hour or more. Rawon is ready when you see the natural oil from beef-fat has been going up and floating on top of the soup and the soup gets thickened.

Note: Indonesian is used to serve it with beansprouts, sambal, fried onion, and/or salted hardboiled duck egg (Indonesian: telur asin)