Ayam Percik

Ayam Percik is believed to originate from Kelantan.. a state in Malaysia... Percik is literally 'splash' so its English translation is Splashed Chicken? ehehhe



If you have a griller or BBQ of course thats the best option. Otherwise if you're pressed for time like me, just pop it in the oven for 25, uncovered, and you get that nice semi-burnt texture ...

Recipe

1 griller chicken (enough for 4 servings) or normal chicken - cut into desired pieces. Some people prefer just wings or drumsticks... we use whole chicken because every member of our family likes diffent parts of the chicken.. :-)

5 bombay onions
5 garlic
1 lemongrass
1 cm turmeric rhizome
2 cm ginger
10 stalks of dried chilli (soaked)
1 stalk fresh chilli
4 candlenuts

More chillis can be used but i made ours mild so that the kids can eat them.
Blend the above ingredients and sautee until fragrant.

1/2 cup tamarind juice
1/2 cup coconut cream (I use Santan Kara)
1/2 cup water
2 tsp salt
2 tablespoon sugar

Add all the above ingredients to the sauteed ingredients and simmer the chicken until half cooked.

Heat the oven to 180 degrees. I lined the baking tray with alluminum foil for easy clean up. Place the chicken on the foil and baste the chicken with the gravy. Bake for 15 minutes and baste again with the remaining gravy. Remove the chicken after 10 minutes. Transfer to a serving plate and pour the excess gravy over it.

Serve it with steamed rice, samabal belachan and ulam...

Stir Fried Cockles in Sambal

After cooking lamb chops yesterday with a side of parsley potatoes & sauteed spinach, i decided to go for Seafood today...



Walked around the supermarket with no inspiration until i saw Blood Cockles... oooh and my mind started racing... steamed and dipped with sambal kicap or Stir Fry with Sambal... decided to go with the latter..

It is called blood cockles due to the red haemoglobin liquid inside which is the same substance that colours our own blood too.. Locally its called See-Ham...




My Recipe for Stir Fried Cockles in Sambal

2kg blood cockles washed & drained
4 bombay onions
4 cloves of garlic
a bowl of dried chilli soaked in hot water
1 tablespoon of belachan (shrimp paste)

Blend the above ingredients until smooth and sauteed in hot oil until fragrant.

1/4 cup soya sauce (I use Habhal Kicap Masin)
1/4 cup water
2 tablespoon sugar
2 teaspoon salt
Coriander leaves (chopped)

Add in the above seasoning and cockles and stir fry until cockles is fully covered with sambal. Cover frying pan for 5 minutes until the cockles are cooked. I like mine firm but not bloody for this recipe. Sprinkle coriander leaves before serving.

Batik Cake

I've made this countless times and its always a hit! The best part is no baking is required... easy, simple and yummy....

Ingredients

1/2 cup Milo
1/2 cup Cocoa Powder
1/2 boiling water
3/4 cup butter
1/2 cup granulated sugar
1 cup condensed milk
1 tsp vanilla extract
5 eggs (beaten)
250g Marie Biscuits or even Graham Biscuits.

Directions

1)Pour cocoa powder, milo and boiling water in a pot and stir. On low heat, add butter, sugar, vanilla, eggs and condensed milk to the cocoa mixture and stir until mixture thickens. Roughly it will take about 15 minutes of stirring to get a custard-like consistency. Break biscuits into quarters and stir into the custard mixture.

2)In the meantime, prepare any container you prefer. I use 6" X 6" square container. You can line the container with parchment paper for easy removal but i usually don't.

3)Pour the mixture into the container and press down. Refrigerate for about 3-5 hours but i like to keep it overnight so that the custard sets properly.

4)Cut into slices and serve!

Ikan Pesmol & Bening Petola

Arrrgghhh why do I do this to myself?? When I am in Jakarta all i eat are fast food, western and then when I come back to Singapore I crave for something Indonesian.... something is seriously wrong with me!!



So today's lunch is Ikan Pesmol (Fish In Pesmol Seasoning) & Bening Petola (Braised Luffa)

Recipe for Fish in Pesmol

5 pieces of Mackerel or Carp Fish
seasoned with
1 tsp vinegar, turmeric poweder & salt
Deep fried until golden brown

4 candlenuts
4 onions
4 garlic
1cm ginger
1cm turmeric rhizome

Blend all the above ingredients and sautee with oil on low heat until fragrant

2 red chillis or bird's eye chilli if you prefer more heat (Julienned)
4 bay leaves
3 tablespoon coconut cream
2 tsp salt
1 tablespoon sugar
1/4 cup water

Add in the remaining ingredients and season according to taste. Pour over fish and serve hot with rice and sambal terasi.

Another unassuming vegetable that i love is the Luffa from the gourd family or otherwise known as the sponge plant...
you can literally use it as a sponge or loofah once its dried! Chinese sinseh believe its good for dispersing a fever or reducing phlegm as it has anti-inflammatory properties.





Braised Luffa

2 onions sliced
2 garlic sliced
1 chilli sliced
10 anchovies soaked (Ikan bilis)

Sautee the sliced ingredients and add in the anchovies.

1m long Luffa trimmed and sliced into 1 inch lengths
a handful of rice sticks soaked
2 tsp ikan bilis powder
2 cups of water
1 tsp salt
1 tsp sugar

Add in the remaining ingredients and braised for 10 mins.

Rumah Makan Sederhana

One of the reasons I love this place is not just the food... its just 50m away from the apartment and they deliver!!!




Yes there are abundance of Padang House that serves lovely food but Sederhana just does it for me... The kikil and the Krecek... oooh laaa laaa... I can just have these 2 with a side of sambal and Ubi Lemak.. and i'm a happy girl...
Although it doesn't hurt to have that whole array of food laid out for you.. Kentang Balado, Udang Petei, Hati Balado, Sop Buntut, Ayam Opor, Paru Goreng, Ayam Pop, Daun Ubi Rebus, Telor Dadar, Begedil & Ayam Bakar.





Isn't the delivery bike just adorable?? The whole MinangKabau design is so authentic!

Bandar Djakarta

This is my favourite place for seafood... I've had my fair share of seafood but this place rocks... This year alone I've been here at least 5 times!



The queue alone is a testament to its good food.. and the queue is not for the faint hearted... they don't take any phone reservations so you have to get there, give your name to the receptionist and in 30 mintutes - 45 minutes, they will call you to lead to your seat... I'm amazed at their system... to an outsider its messy... but it works somehow and keeps the crowd coming...


Once you get there, I suggest looking around for the fresh produce of the season... bamboo clams, Tiger clam, Geoduck or even Razor Clams...




I usually start with the the free salad and the Crispy Prawn that comes with a bottle of sambal (IDR 35,000).. (perfect for giveaway!) But be warned... double bag it before you dump it in your luggage or the oil will find its way out!


My must have is the Mussels with Padang Sauce


The kids usually like Steamed Crabs.. so we'll usually have both steamed and black pepper...


Last Saturday we ordered a tablefull of goodies...



At the end of a meal like that.. nothing beats my "Jeruk Hanget".. warm orange juice...