Tricolor quinoa salad with grilled chicken

Last night I made this quinoa salad for my family, I honestly did not think that they gonna love it, but I was wrong.
I love preparing this simple dish that contains everything, so easy and quick to prepare.

Ingredients :
1.5 cup of cooked tricolor quinoa
2 cloves of garlic, minced
2 tbsp extra virgin olive oil
1/2 cup sliced onion (you can use red onion)
1/2 cup of each bell peppers, baby zucchini,
1/2 cup heirloom tomatoes (I skipped this)
1 cup or baby spinach
salt and peppers to taste
2 tbsp of lemon juice
Fresh basil

For the grilled chicken :
1 or 2 thin sliced chicken breast

For marinated :
1 crushed garlic
1 tsp salt
1 tbsp honey
bunch of chopped fresh rosemary, thyme and sage
1 tsp lemon juce

Methods :
For the grilled chicken :
Mixed the marinating ingredients and marinade the chicken for couple hours.
Prepare grilling pan, I use iron cast
Grill the chicken until done, set aside

In the mean time, heat the olive oil and saute garlic and onion until fragrant. I know normally quinoa salad has raw red onion, but my family aren't too crazy about raw onion, so I used regular onion instead and saute-ing it together with garlic, I love caramelized onion flavor and I think it gives and bring the salad flavor to another level.
Next I add bell peppers, wait till it gets wilted (or cooked) I love it a bit crunchy so I did not cook it for too long, then throw in baby zucchini, heirloom tomatoes, salt and pepper.
Remove from the heat, add in the prepared quinoa and baby spinach then sprinkle with lemon juice, toss it couple times and transfer to serving dish. Garnish it with fresh basil and topped with sliced grilled chicken. Enjoy!!

Chicken Ragout Puff Pastry

I was actually going to make some chicken risoles to bring to the potluck, but was running out of time, and thanks GOD I kept some store bought puff pastry in the freezer, it really coming handy! and it can either be used for a sweet or savory dish, LOVE IT!!

So what I did was layered the ragout in a cookie sheet evenly then topped it off with puff pastry, bake it in 360F oven halfway then cut it into mini squares then bake it again until done.

CHICKEN RAGOUT PUFF PASTRY

INGREDIENTS :

1 package of puff pastry

2 pcs of chicken breast, boil until cook and shredded or you can use ground chicken.

1 big size of yellow onion, finely chopped

5 cloves of garlic, minced

5 celery stalks, chopped

2 - 3 pcs of carrots cut into little cubes 

1 cup of peas (you can use frozen peas and carrots)

3/4 cup of milk

1/2 cup of flour 

Salt and white pepper to taste

1/4 tsp nutmeg

3 tbsp cooking oil

1 egg mixed with 2 tbsp of milk for egg wash 

METHOD :

Heat the cooking oil then saute garlic and onion until fragrant. Add the shredded chicken, carrots, peas and celery, stir until mixed.

Cook the chicken until done if using ground chicken then add all the vegetables in.

Pour in the milk, keep stirring and add salt, pepper and nutmeg.

When it's boiling add in the flour and stir quickly to make sure everything is well mixed. Remove from the heat  and transfer it into a cookie sheet that layered with parchment paper.

Using spatula spread it all the mixture evenly

Then layer the puff pastry on top of the mixture then brush it with some egg wash

Bake it in 360F oven for about 15 minutes 

Take it out and cut it into little squares (so it would be much easier to cut later when it's done) 

Bake it again for another 15 minutes or until the puff are golden brown

Let it cool and ready to serve

Chicken Bitterballen

This is my first time making bitterballen, I think bitterballen commonly using ground beef but I use ground chicken and I added some diced carrots.
Bitterballen is Dutch delicacy but very popular in Indonesia, it's similar to croquettes but different in shape and unlike croquettes bitterballen do not use potato. It's pretty simple to make, if you plan to have a party you can do all the preps day ahead and fry them on the D day.

BITTERBALLEN

Ingredients :

2 tbsp olive oil
250 gr ground chicken
1 big size of finely chopped onion
2 cloves of garlic
150 gr diced carrots
50 gr celery stalks (finely chopped) or 2 tbs finely sliced fresh parsley
350 ml milk
150 gr flour
salt, sugar, pepper to taste
1/4 tsp nutmeg
100 gr breadcrumbs (I use Italian seasoning breadcrumbs)
2 egg and 2tbsp milk for egg wash
cooking oil for frying

METHOD :
Heat the olive oil and saute garlic and onion until fragrant then add ground chicken, cook until the chicken is done.
Add in some carrot and celery, keep stirring.
Add salt, sugar, pepper and nutmeg.
Pour in some milk and keep stirring until the milk is boiling, then add the flour in, keep stirring to make sure everything is well mixed together and no more liquid.
Set aside and let it cool or put it in the fridge overnight.
When it's cool the mixture is getting harden and is easy to shape, use ice cream scooper to help making all the balls uniform, but re-shape it again with your hands to make sure each ball is firm. This is important, you do not want extra oil absorbing into the balls during the frying process.
Drop each ball into the breadcrumbs then to the egg wash mixture then back to the breadcrumbs again.
Deep fry them until golden brown and crispy.
Ready to serve with your favorite sauce, I love to enjoy it with honey mustard or chili sauce.

Steamed bun stuffed with chicken

I've been craving for this chinese style steamed bun a.k.a mantau for long a while, but never challenge my self to make it. And I was so glad to found out that our local Asian market carry the frozen plain mantau.
So all I have to do is just to make some filling for stuffing then steam the bun. It's very easy to make and my boys are all love it!!
I used the recipe from my virtual friend Cie Ine : http://elkaje.multiply.com/recipes/item/119/MANTOU_ISI_AYAM

Ingredients :

5 pcs plain Chinese steam bun (mantau)

Fillings :

125 gr ground chicken
25 ml white egg
1 tbsp corn starch
1 tsp fried garlic
1 tbsp thinly sliced green onion (I was out of green onion so I used onion powder)
1 tbsp soy sauce
1 tbsp thick sweet soy sauce
Salt and pepper to taste

Method :


Mixed all the fillings ingredient together until mixed.
Slice the bun but not completely all the way, just like a hot dog bun.
Then stuffed the fillings inside
Steam it until done, and ready to serve with chili sauce. It would be great for brunch or you can pack it for lunch.

Lemper Ayam

I am craving for this authentic Indonesian snack after reading a comment from an American student who came to Indonesia and becoming obsessed with this food call LEMPER AYAM. She also love mata kebo, but I already put the recipe of mata kebo HERE, I know it still in Bahasa Indonesia, maybe one day if I decided to make it again I'll post it in English with a better picture :P (Will see!)

Traditionally, Lemper Ayam is wrapped in banana leaves, the shape is round with some chicken fillings inside.  But since I live in the country where banana leaves only come frozen, somewhat prissy and a bit inconvenience (for me :D) so I choose to use wax paper instead :D
To save some time and process, I did not shape the lemper one by one with hands, instead I layered the rice and chicken and another rice, as you can see on the pictures.

LEMPER AYAM
Indonesian glutinous rice with aromatic chicken filling

Ingredients :
500 gr glutinous rice (soak it for at least 2 hours, I did it overnight)
500 ml coconut milk
2 Indian bay leaves
2 Kefir lime leaves
1 Pandanus leaf
1 stalk lemon grass (bruised)
1 tsp salt (or to taste)

Chicken filling :
350 gr chicken breast (boiled until cooked, then shredded)
2 Indian bay leaves
4 Kefir lime leaves
200 ml coconut milk
1 tbsp Javanese tamarind's juice
1 1/2 tbsp sugar
3 tbsp cooking oil

Grind into paste :
9 shallots (I used 1 big size of onion)
5 cloves of garlic
1 1/2 tbsp coriander powder
5 pcs roasted candle nut
1/2 tsp cumin
1 inch galanga
Salt and pepper to taste

Method :
1. Drain the rice, then steam it for 15 to 20 minutes, remove from heat, set aside.
2. Heat the coconut milk together with lemon grass, bay leaves, kefir lime leaves, pandanus leaves and salt until it simmers.
3. Add the rice into simmering coconut milk, stir and let it cook until done. Watch this process carefully, fold the rice to make sure you do not overcook the bottom part, but at the same time you do not want to over do it, you do not wanna ended up having one big clumpy sticky rice ball :). Remove from heat, discharge all the leafy herbs/seasoning and divided into 2 parts, set aside.
4. Heat the cooking oil in a large pan, saute the seasoning paste until fragrant. Add the shredded chicken and the rest of the ingredients. Stir until everything is well blended and no more liquid. Remove from heat and set aside.
5. Prepare a non stick square or rectangular baking pan such as pyrex, then layer one part of the rice and gently spread it all over the pan. Then add the chicken filling and spread it on top of the first layer. Last add the other part of the rice and spread it all over using spatula.
6. Steam until it's cooked. Remove from the heat and let it cool.
7. Release it from the pan, slice it as desire then wrap it with wax paper. Enjoy it!!

Risoles Ayam

Risoles Ayam is a very popular Indonesian snack or appetizer, some people enjoy it for brunch. The concept is similar to spring rolls but taste completely different. The wrapper uses for risoles has to be home-made. You can't subtituded it with a store-bought lumpia wrappers otherwise it will be called lumpia goreng.
It took whole day to make everything from scratch but it really was worth it, my whole family loves it! I packed some for my kid's bento the other day, you can check it HERE.

RISOLES AYAM

Skin/wrappers :

200 gr all purpose flour
1 tbsp corn starch
500 ml milk (fat free or 2%) --> you can use 150 ml of evaporated milk mixed with 350ml water.
4 eggs
1 tsp salt
75 gr melted margarine 

Filling :
100 gr ground chicken
150 gr carrots (julienne or diced) 
100 gr green bean (cut into small pieces)
2 stalks celery finely chopped/diced
4 cloves of shallots or 1 big onion, finely chopped.
2 cloves garlic, minced.
¾ tsp salt 
½ tsp black pepper
¼ tsp sugar
¼ tsp nutmeg
1/2 cup milk (chicken broth is optional)

1/4 cup all purpose flour
3 tbsp cooking oil (I use margarine)

Egg wash :

2 eggs mixed with 1.4 cup of milk
150 gr bread crumbs

Method :

1. For fillings : Heat the cooking oil/margarine in a large pan then saute garlic and onion until fragrant, add ground chicken and stir until the chicken turns white. Add carrots, green beans, and celery then keep stirring for about 5 minutes. Add salt, black pepper, sugar and stir until all blended. Add milk/broth, keep stirring until bubbling, then add some flour. Keep stirring until the mixture is thickened. Remove from the heat and set aside.

2. For the wrappers : Mix well all the ingredients, I like to do this ahead of time to make sure everything is well blended and set. You can use regular whisk or electric mixer but make sure there are no lumps in the batter, if there are some then you need to strain it.

Prepare a non stick pan, I use a small one like smaller than 8" so the final size of the risoles wont be too big. 
Brush the pan lightly with margarine, set the stove on medium low. Ladle the batter into a pan and kind a gently swirl the pan in a circle motion to make sure the batter is evenly covered the surface. This step is important to produce a nice thin skin that is gonna be easy to work with. 
Let it cook for about 1-2 minutes, just check at the surface if the batter is all evaporated then it should be done, at this point release the edge of the skin using spatula, then gently remove it from the pan. You do not need to cook the skin on both sides. Repeat the same process for the rest of the batter. 

3. Spoon a little bit of the filling in the upper center of the wrapper, fold the wrapper from the top then the left and right side like you do an envelope, then gently press it and roll it down.

4. Put the risoles inside the egg wash, then roll it onto some breadcrumbs, make sure all the sides are coated with breadcrumbs. And ready to fry.

5. Deep fry the risoles until golden brown and cooked, then let it sit on a paper towel. 

5. Ready to serve with your favorite chili dipping sauce. I personally enjoy it with raw Thai bird chili.

NOTE :

1. I did the step 2 and step 3 at once, I found this way to be very effective for me. So when one wrapper is done, I ladle the batter for the next one and let it cooked in low heat stove. In the mean time I do step 3. I always think if I stack the wrappers when it's still hot it will be all sticking together. But you have to be sure you are confidence with your speed, if you choose to make the whole wrappers at one time then you should put parchment paper in between the layers to avoid sticking.     


2. You can also use this below filling option for more variety flavors :

Cheese and smoked beef :

200 gr smoked beef, thin sliced.

4 hard boiled egg, quartered or cut into 6 pieces.
150 gr shredded cheese.

Soto Ayam (Indonesian style fragrant chicken soup)

I make this soup many times for SOUPY FRIDAY at my boys's school, Soupy Friday is a fund raising program where parents can come and enjoy a  $1.00/bowl of soup with their kids.

At first I was reluctant to make it, but one day I did it and almost everybody love it!! even the picky eater kids love its taste. 


Soto means soup in Indonesian while ayam means chicken. There are so many version of this particular soto ayam, but in general it's almost similar, some regions use different garnish compared to another regions.

I however adjusted some garnishes to be well excepted by my family and friends here. But still maintain its taste to the original by using as much as possible fresh spices and herbs. It is pretty hard to get some fresh galangal, turmeric roots etc. But I am so grateful to live in a city where I can get almost everything. 

Pepes Ayam A La Ibuku

Ingredients:

Ayam bertulang dan berkulit, potong2 sesuai selera (aku suka agak kecil)

daun salam

daun kemangi

daun bawang potong 1 inch (aku pake banyak)

bawang bombay dirajang kasar (optional, aku lbh suka bw daun dibanyakin)

sereh, memarkan iris kasar

cabe rawit

jamur (optional) resep asli mah gak pake

Bumbu yg dihaluskan :

Bawang putih

kemiri

kunyit

jahe

garem dan merica

Directions:

Cuci bersih ayam, tiriskan, marinade dengan bumbu yg dihaluskan diamkan semalem, kalo mau langsung dikukus garemnya agak dibanyakin soalnya suka luntur.

Campurkan semua bahan lainnya aduk sampe semua tercampur rata dan terbumbui. Atur/tata dlm tin foil (pengganti daun pisang) beberapa potong ayam dan bahan2 yg lainnya, pastikan daun salam, sereh, kemangi dll-nya tersebar rata dlm setiap pepesan (bungkus). Lipat kedua ujung-nya dgn rapi.

Kukus sampe ayam mateng (kurang lebih 1 jam)

Pepes ini lebih enak dimakan sesudah beberapa jam mateng, apalagi kalo dibesokin bumbunya makin meresap :)

Note : sorry diphoto-nya ayamnya gak begitu keliatan, aku potong kecil2 dan terkubur dgn bhn2 lainnya.

Lemon-grass Chicken

Ingredients:

500 gr chicken fillet, thin sliced 

3 tbsp cooking oil (such canolla or vegetable oil) 

2 cloves of garlic, minced

50 ml chicken broth

4 stalks of spring onion, cut 2.5 cm length

Dried chili, cut lengthwise (I skipped it)

1 tbsp fish sauce

75 gr roasted peanut, cincang (I skipped it due to my kid's allergy (cashew is optional)

Marinated ingredients :

2 stalks of lemon-grass, thinly sliced

2 cloves of garlic, minced

1 tbsp grated fresh ginger

1 tbso palm sugar (or brown sugar)

2 tbsp of fish sauce

For the butter & parsley rice :

50 gr margarine

400 gr jasmine rice, washed and drained

400 ml chicken broth (I used home-made)

2 tbsp fresh parsley, coarsely cut 

Directions:

Mix all the marinated ingredients and marinade the chicken for up to 1 hour.

Heat the cooking oil, saute the garlic until fragrant, add the marinated chicken, stir until the chicken is no more pink.

Add the chicken broth, dried chili, spring onion, and fish sauce, cook until the chicken is done.

Remove from heat and sprinkle with roasted peanut or cashew.

Butter and parsley rice :

Heat up the pan and melt the margarine, add the rice and stir evenly for about 1 or 2 minutes. Then transfer to the rice cooker, add the chicken broth.

Once it's done, add some fresh parsley and fold the rice so the parsley would spread evenly. Let it stand for 5 minutes before serving.

Note:

If using dried parsley, you can add it into the rice when you add the chicken broth.

Sumber Resep : Femina Jadoel

Ayam bakar Taliwang

Ingredients:

1 kg ayam utuh

5 sdm minyak goreng

150 gr tomat merah, dihaluskan 

Bumbu :

1 sdm air jeruk limau (aku ganti pake jeruk nipis)

1/2 sdm gula merah

1 1/2 sdt garam halus

Tambahan dari aku : beberapa lembar daun jeruk krn gak pake jeruk limau

Bumbu yg dihaluskan:

10 bh cabe merah buang biji (aku pake sambal ulek)

10 siung bawang merah

5 siung bawang putih

4 cm kencur 

1/2 terasi bakar

Directions:

1. Bersihkan ayam, sisihkan isi perutnya, belah dadanya dan tekan hingga benuknya melebar (aku mah dipotong2 ajah *nyari gampangnya*)

2. Ditempat terpisah, campur tomat yg sudah dihaluskan dengan minyak goreng dan semua bumbu, aduk rata.

3. Lumuri ayam dengan campuran bumbu, diamkan selama 60 menit supaya bumbu meresap.

4. Atur ayam diatas pinggan tahan panas, panggang dalam oven bertemperatur 170-180C selama 70 - 90 menit atau hingga ayam matang. Sebaiknya, tutup loyang/pinggan dengan aluminium foil.

5. Setelah matang dan berwarna kuning kecoklatan, angkat ayam, nyalakan broil, tata ayam dlm loyang terpisah, bakar ayam beberapa saat sajah. Tumis sisa bumbu dan hidangkan spt sambal.

EZ Chicken Dumpling

Ingredients:

Daging ayam cincang,

Fish paste (beli jadi di asian market)

Udang cincang

Tepung tapioka (sedikit ajah)

Kulit pangsit siap pakai (aku pake yg bulet, untuk dumpling, warnanya putih)

Bawang daun, iris tipis2

Telur ayam dan putih telur untuk polesan.

Minyak goreng secukupnya.

Bumbu : (aku pake kira2 ajah)

Garem

Merica

Minyak wijen

Bawang putih

Directions:

Campurkan semua bahan isian dan bumbu, aduk2 sampe semua tercampur rata. Sisihkan. Sementara itu siapkan panci dan masak air sampe mendidih.

Siapkan cetakan pastel, putih telur dan kulit pangsit.

Letakan kulit pangsit diatas cetakan pastel, olesi dengan putih telur (pake brush lebih praktis) masukan isian dumpling ditengah2, tekan dan keluarkan dari cetakan.
Atau bisa juga dibentuk dengan menggunakan tangan.

Cara masaknya :
Panaskan skillet anti lengket, kasih sedikit minyak. (pake iron cast lebih matep *katanya*)
Atur dumplings diatas skillet, kasih air 3/4 dari tinggi dumplings
Tutup wajan dan biarkan air mendidih supaya dumplingnya masak
Kurangin airnya dan masak terus dumpling sampe mateng, bagian bawahnya agak2 coklat dan garing.
Angkat, dan siap dihidangkan dengan dipping sauce-nya

Ayam Bakar Padang

Ingredients:

1 ekor ayam, di belah.

1 bongkah bawang putih

10 bawang merah

1 paprika ukuran sedang, supaya warnanya jadi merah dikit...kan cantik.

1 jempol tangan jahe

11/2 jempol tangan lengkuas

1 sdm ketumbar bubuk

2 lbr daun kunyit (aku nggak pake .. gak punya :( ..)

5 lbr daun jeruk

1 btng sere

3 btr kemiri

1 sdt kunyit bubuk

1 kaleng santan

Directions:

Haluskan semua bumbu kecuali daun2-an, campur bumbu+ daun2-an dengan santan, didihkan... aduk2 supaya santan tidak pecah.

Setelah santan dan bumbu mendidih dan harum baunya, masukkan ayam yang telah di belah, masak hingga santan mengental dan daging ayam matang. Angkat dan bakar beserta bumbu didalam oven atau bakar dengan arang.

Dimakan dengan sambal lado kukus. 

Ayam panggang bawang putih

Ingredients:

Ayam utuh ukuran sedang

10 siung bawang putih

3 sdt garam

sayuran untuk lalap

untuk sambal:

cabai merah ulek/giling

terasi

tomat

garam

gula

Directions:

Haluskan bawang putih dan garam. Lumuri ayam dengan bumbu sampai merata luar dalam. Diamkan semalam dalam lemari es supaya bumbu meresap. Esok harinya ayam yang sudah di-marinade dipanggang/grill seperti photo dibawah hingga coklat keemasan (kurang lebih 2 jam dengan suhu 400F)

Untuk sambal, campur semua bahan, goreng hingga matang.

Hidangkan dengan sambal, lalap dan nasi hangat.

Note : aku rubah temperaturnya karena ayam yang dimasak nggak terlalu besar, jadi ngebakarnya disesuaikan lagi,

Sebelum dibalur sama bawang putih&garem, aku lumurin dulu ayamnya pake jeruk nipis biar nggak anyir. Terus pas ngebakar aku masukin 1 jeruk nipis yang udah ditusuk2 pake garpu :)

Sumber resep : Indri Bahar

Ayam Pop

Bahan :

1 ekor ayam kampung (Organic chicken), dibuang kepala, ceker dan kulitnya (aku skipped)
400 ml air kelapa (bisa jg pake air kelapa kaleng-an)
Minyak goreng secukupnya

Bumbu rendaman ayam :
5 siung bawang putih, diparut
1 sdt garam (sesuai selera)
2 buah jeruk nipis diambil airnya

Cara Membuat :

1. Campur semua bumbu rendaman, aduk rata.
2. Potong2 ayam menjadi 4 bagian (ato sesuai selera), lumuri dengan campuran bumbu rendaman, aduk rata, biarkan selama 60 menit agar bumbu meresap (aku mah dibiarin semaleman)
3. Didihkan air keplapa, masukan ayam berikut bumbu perendamnya. Masak ayam dengan api kecil hingga ayam empuk dan kuah habis. angkat,
4. Panaskan minyak diatas api sedang, goreng ayam sebentar saja, angkat, tiriskan.

Sambal :
15 buah cabe merah keriting, direbus
10 siung bawang merah, direbus
5 siung bawang putih (direbus)
200 gr tomat, direbus
1 papan pete, dikupas, direbus (aku pake yg frozen, gak direbus dulu krn udah layu, langsung aja ditumis bareng2 sambelnya)
1 sdt garam
3 sdm minyak, untuk menumis
2 sdm air panas
3 lembar daun jeruk
jeruk nipis

Caranya :

haluskan cabe merah, bawang merah, dan tomat yg sudah direbus, lalu tumis sebentar, tambahkan petai dan air, aduk hingga mendidih, angkat.
Sajikan ayam pop dengan sambalnya secara terpisah, dilengkapi daun singkong rebus.

Selamat menikmati