Acar Lobak Merah – Pickled Red Radish

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ACAR LOBAK MERAH – PICKLED RED RADISHES

Bahan/ingredients:
2 buah lobak merah organik. 2 pcs organic red radishes.
1 sdm gula. 1 tbsp sugar.
½ sdm garam. ½ tbsp salt.
½ sdm cuka (aku pakai cuka Jepang “SHU”). ½ tbsp vinegar (I use Japanese vinegar “ SHU “)
Air secukupnya. Some water.

Cara/methods:
1. Iris tipis bulat lobak merah. Finely round slice red radish.
2. Beri garam pada lobak dan remas perlahan dan diamkan 20 menit. Add salt on radish and gently knead
And let stand for 20 minutes.
3. Cuci dgn air sebanyak 3-4x untuk menetralisir rasa asin. Wash 3-4 times for netrelized salty.
4. Masukkan gula dan cuka, aduk dan remas perlahan. Add augar and vinegar, stir and gently knead.
5. Acar lobak nikmat disajikan dingin. Pickled radish delicious served cold.
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Sambal Kecombrang

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SAMBAL KECOMBRANG

Bahan/ingredients:

2 buah kecombrang, kupas, iris halus. 2 pcs kecombrang, pell off, finely slice.
10-20 cabe rawit, iris. 10-20 chilipadi, slice.
¼ sdt garam. ¼ tsp salt.
2 sdm minyak kelapa. 2 tbsp coconut oil.

Cara/method:

1. Panaskan minyak kelapa,masukkan kecombrang, aduk hingga rata, masukkan garam dan cabe. Head coconut oil, add kecombrang stir well, add salt and chilipadi.
2. Masak sekitar 5 menit, angkat. Cook for 5 minutes, lift up

Sambal Udang & Blimbing Wuluh or Sambal Ganja

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Sambal Udang & Blimbing Wuluh -Sambal Ganja – Sambal Shrimp & Sour Star fruits

Bahan/ingredients:
100 gr udang tanpa kulit. 100 gr shrimp skinless.
10 buah cabe rawit (sesuai selera). 10 pcs chilipadi (to taste)
¼ sdt garam, ¼ tsp salt.
½ sdt terasi. ½ tsp shrimp paste
4 buah bwg merah, iris. 4 pcs shallot slice
4 buah blimbing wuluh, iris. 4 pcs sour star fruit slice.
30 gr kemangi/daun ketumbar. 30 gr thai basil/cilantro.

Cara/methods:
1.Rebus udang, potong kecil2 dan sisihkan. Boiling shrimp cut on small size and set aside
2. Haluskan cabe, garam dan terasi, ground chilipadi, salt and shrimp paste.
3. Campur bahan lain aduk rata dan gencet spy keluar air blimbing nya, masukkan udang dan kemangi siram dgn 3 sdm minyak sayur panas. Mix other ingredients, mix well and crush the sour starfruit so it will produce the juice, add shrimp and thai basil. Then pour 3 tbs of hot vegetable oil.
4. Siap disajikan dgn nasi hangat dan menu lain. Ready to serve with warm rice and others menu.

Acar Jahe Merah – Beni Gari

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Acar Jahe Merah – Beni Gari

Bahan/ingredients:
300 gr jahe muda segar. 300gr fresh young ginger.
2 sdt garam. 2 tsp salt.
150 ml cuka beras. 150 ml Rice Vinegar.
100 gr gula putih. 100 gr sugar.
1 buah beetroot (250 gr). 1 pcs beetroot (250 gr)

Cara/Methods:
1. Kupas jahe dan iris korek api kecil. Peel and small julienne ginger.
2. Taburi garam, aduk rata, dan diamkan 2 jam. Sprinkle with salt, stir well and let stand for 2 hours.
3. Peras dan buang air jahe, keringkan dgn tissue. squeeze and discard the water , dry with tissue.
4. Parut beetroot dan saring. Didihkan cuka beras, air beetroot dan gula. Boiling rice vinegar, beetroot juice and sugar.
5. Saat masih mendidih siram kan ke jahe, dan biarkan smp dingin suhu ruang, simpan di wadah kedap udara dan simpan di kulkas. While still boiling pour it into the ginger and let it cool at room temperature , store in an airtight container and refrigerate.

Note:
Beni Gari biasa dipakai utk makanan pendamping nasi goreng jepang, soba, beefbowl, isian takoyaki, topping okonomiyaki…. dll. Beni Gari almost for condiment to eat japanese fried rice, soba, beefbowl, takoyaki filling, okonomiyaki topping….etc

Lbh enak dimakan setelah disimpan 3hr.

GARI – Acar Jahe Sushi

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Gari – Acar Jahe Sushi

Bahan/ingredients:
500 gr jahe muda segar. 500gr fresh young ginger.
3 sdt garam. 3 tsp salt.
300 gr gula putih. 300 gr granulated sugar
1 botol cuka beras. 1 bottle Rice Vinegar.
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Cara/Methods:
1. Kupas jahe dan iris setipis mungkin. Peel and finely slice ginger.
2. Taburi garam, aduk rata, dan diamkan 2 jam. Sprinkle with salt, stir well and let stand for 2 hours.
3. Peras dan buang air jahe, keringkan dgn tissue. squeeze and discard the water , dry with tissue.
4. Didihkan cuka beras dan gula. Boiling rice vinegar and sugar.
5. Saat masih mendidih siram kan ke jahe, dan biarkan smp dingin suhu ruang, simpan di wadah kedap udara dan simpan di kulkas.While still boiling pour it into the ginger and let it cool at room temperature , store in an airtight container and refrigerate.

Note:
Saat disiram cuka beras dan gula mendidih berangsur jahe berubah warna menjadi pink. When watered rice vinegar and sugar to boil gradually turns pink ginger.

Lebih nikmat dikonsum setelah disimpan 3 hr disimpan di kulkas. Better consume after 3 days keep in refrigerator

Sambal Bajak

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Sambal Bajak

Bahan/ingredients:
7 cabe rawit. 7 pcs chilipadi
2 cabe merah besar, buang biji. 2 red big chili, seedless.
6 buah bwg merah. 6 pcs shallot.
4 siung bwg putih.4 cloves garlic.
1 sdm gula merah. 1 tbs brown sugar.
1/2 sdt garam. 1/2 tsp salt.
1 sdt terasi. 1 tsp shrimp paste/belacan.
1 buah tomat, iris. 1 pcs tomato, slice.
2 jeruk limau. 2 lime
5 sdm minyak.

Cara/methods:
1. Panaskan minyak. F
Heat oil.
2. Goreng 1/2 matang semua bahan kecuali garam dan gula merah. Fried 1/2 cook all ingredients accept salt anf brown sugar.
3. Tiriskan dan ulek, beri air jeruk limau bila suka dan aduk. Drain and ground, add lime juice if you like it and stir.
4. Dapay disajikan dgn tahu/tempe goreng, ikan goreng, ayam goreng dll. Can be serve with fried tofu/tempeh, fried fish, fried chicken etc.