Well, I might be exaggerate (lebay in bahasa Indonesia slang), but today was really like a dreaming day for me. I can’t believe I made it! There was a menu that is actually our favorite, but I always avoided to cook, even to learn. Aisar requested me for several times , but I kept saying, “No! It’s difficult, couldn’t be cooked carelessly.. if not so, it would be tough and stinky” (in bahasa Indonesia of course :razz:). However, yesterday, I found an import shop nearby Azabujuban-station, Nissin World Delicatessen. This supermarket provides halal meat block in the 2nd floor and I was astonished to see various kinds of animal body parts sold there. They even sell the lamb (or sheep? I forgot) leg with about half of meter long. In short, I suddenly wanted to buy duck. “Maybe this is time to try”, my heart talked. I chose one from two available sorts.
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Category: Recipega
Kitchen experiment and recipe collection by Ega
Hungarian Cuisine: Goulash
Cooked on July 26th, 2012
Ask for the recipe? Simply open this link: http://cookpad.com/recipe/955344 😀
Well, finally I write the translation here. Since this recipe was quite new for me, I didn’t do significant improvement in recipe. Just go along with the instruction. Indonesian people used to cook this kind of food (it is called “rendang“) with coconut milk, which can also be substituted by fresh milk, but yeah.. it has risk for cholesterol. So, this goulash should be more healthy :wink:.
★ Point to remember ★
It takes time to cook!!! Haha. For this typical food, either rendang or goulash, the fire must be very small and the more cooking time the tastier cuisine will be. Rendang in average is cooked for eight hours!
★ How to ★
Prepare:
(1) Boneless beef 200g
(2) Mix of Salt, pepper, wheat flour to taste
(3) Garlic 1/2 ~ 1 clove
(4) Onion 1/4 clove
(5) Tomato 1 can, chopped
(6) Caraway powder 1 tablespoon
(7) Paprika powder 1 tablespoon
(8) Salt 1/2 ~ 1 tablespoon
(9) Vegetable oil 2 tablespoon
(10) Olive oil 1 tablespoon
(11) A little bit of cream for finishing
Note: I skipped the red wine..it’s not halal for us 😛
Execute:
#1. Cut the beef into 2~3 cm, then sprinkle it with (2)
#2. Heat (9), then stir-fry beef on #1 until it changes color
#3. As you moved the beef into the pot (pot will be used for boiling), heat (10) over the low heat, add (3),(4) until golden brown
#4. Add #3 to the pot, add tomato, then cook for two hours over the low heat
#5. A couple of minutes before cooking finished, add (6), (7), (8)
#6. Serve with (11)
Ayam Padang Bumbu Hijau
★ Bahan, disesuaikan dengan kondisi di Jepang (baca: ketersediaan bahan :razz:)
- 5 potong ayam
chicken 5 pcs - 1/4 buah bawang merah –> diganti bawang bombay merah
onion 1/4 - 3 siung bawang putih
garlic 3 - 4 buah cabai hijau
green chili 4 - garam, gula, merica, ketumbar (by feeling)
salt, sugar, pepper, coriander - 1/2 buah tomat hijau –> paprika hijau ukuran kecil
green tomato 1/2 - 1/4 buah tomat merah
red tomato 1/4 - 1/2 cm lengkuas (bawa dari tanah air tentu saja :D) -> optional
galangal 1/2 cm or you can skip this one
Homemade Pizza
In my first half-year living in Japan, before meeting Aisar and being responsible for myself, I purchased a microwave-oven for only 500 yen from senior, which drove me to do some experiments in my leisure time then.
At that time, I realized that most Japanese like Italian foods and those that sold in Japan are likely safe to be eaten by Muslim (note: vegetarian or meat-free variant). Italian restaurant is easily found everywhere. That is why I, who was necessarily once a year going to Pizza Hut at past, then make frequent entries in Italian restaurant during in Japan. It made me want to make pizza as one of my experiments with the new oven. Continue reading
Flounder Spaghetti
Fried flounder with potato starch coating. I love it not only bcs it tastes good, but also bcs it doesn’t take much time to cook. LOL
To be honest, I never known, even heard, about a fish species called “flounder” until someday Aisar bought me fried flounder from supermarket nearby our home, Kanehira (かねひらスーパー). At that time, I only knew it as karei (かれい) and thought it was a kind of Japanese fish. Looking simply cooked yet tasting quite good, I was curious about the recipe, then easily stopped at cookpad (most famous recipe web 2.0 in Japan) page presenting step-by-step karei no karaage (かれいのから揚げ) or “fried flounder”, more specifically it is fried with potato-starch coating. Since then, I have shopped the raw flounder frequently to be cooked at home by myself and this recipe have become one of our favorite menu :wink:.
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EGA ♥ AISAR 