Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Soto Babat Recipe (Indonesian Beef Tripe Soup)

Soto Babat. Soto is a meat or chicken broth soup which can be made with or without coconut milk. Babat is an Indonesian word for beef tripe. 

 In keeping with his Indonesian Mom's love of good food, Johannes found this over at Indonesia Eats and said it turned out delicious!

Soto Babat 
- Beef Tripe Soup -

Ingredients:
18 ozs beef tripes (beef or chicken chunks may be sustituted)
1/2 pint water
4 Indonesian bay leaves
4 kaffir lime leaves, tear
2 lemon grass, take the white parts and bruise
1/4 tsp coriander seed
1/2 leek, take the white parts and slice
2 tbsp oil
3 pints homemade broth (you can use either beef or chicken)
ground white pepper as desired
salt and sugar to season

Spices (Rempah) to grind:
3 shallots
2 garlics
3 candlenuts
1 inch length ginger, peeled
1 tsp turmeric powder

Complements:
1 cup bean sprouts, blanched
7 ozs potato, peeled, thin sliced and deep-fried => to make chips
1 bulb garlic, thin sliced and fried
Chinese celery leaves, chopped
lime
sambal rawit (bird’s eye chili sambal)

Directions:
1. Bring water to boil. Add tripe, 2 Indonesian bay leaves, 2 kaffir lime leaves, coriander seed and 1 lemongrass. Cook for 30 minutes. Drain and cut as desired.

2. Stir fry rempah, 2 Indonesian bay leaves, 2 kaffir lime leaves, 1 lemongrass and leek until fragrant.

3. Add sliced tripe, stir until mixed. Add broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Season with salt, sugar and white pepper.

Serving:
In a bowl, add bean sprouts and tripe with the broth. Sprinkle over chips, fried garlic and Chinese celery leaves. Serve with sambal rawit and lime.

Nasi Goreng

I'm a big fan of Asian rice recipes and I found this recipe for Nasi Goreng over in Dutch-Indo Kitchen

Since there was no photo to go with the recipe, I added this one from google.

Ingredients:


A little of bacon cut in strips (if you do not like bacon, you can let go)
Sausage either beef or pork whichever you prefer, cut in small pieces

1 small onion, cut up...

1 small fresh garlic

a teaspoon of sambal oelek (= Indonesian hot Chili sauce)

2 eggs

a handful of green onions, cut in small pieces

2 medium size tomatoes

a little kecap manis (= Indonesian Sweet Soya sauce)

a little of salt

a little of Mrs. Dash

a little of Pepper

2 cups of rice (any kind you like) cooked and let stand for a little to cool off.

1. Cook rice first (or you can use left over steamed rice from the night before)
2. In a wok/wajan brown the bacon
3. Add the onions and garlic until it is somewhat brown
4. Add the sausages until it's a little brown
5. Add 2 eggs, scramble until somewhat hard
6. Add 1 teaspoon Sambal Oelek (Use to your taste, if you like it hot, add more, if you do not want it hot, omit it, or just use a little)
7. Add the rice 
8. Stir around to mix everything 
9. Add the Kecap Manis, about 1 tablespoon or to taste
10. Stir well until all the rice is covered
11. Add the spices, salt, pepper, Mrs. Dash and taste your Nasi Goreng 
12. Add whatever you think you need more of
13. The last 2 things you add are the green onions and cut up tomatoes 
14. Stir everything well.

You can eat it with over-easy eggs on top of the Nasi Goreng 

You can serve anything with it.

You can make it with Chicken, shrimp or beef too.

Selamat makan!!

Bubur Biji Ketapang or Bubur Biji Salak

Bubur Biji Ketapang (in Sumatra) or Bubur Biji Salak (in Java) are Indonesian Sweet Potato Dumpling.  Both are the same sweet snack and made from sweet potato. 

Bubur means porridge while biji means seed. Ketapang is a Terminalia catappa  plant with many different common names such as Bengal almond, Singapore almond, Ebelebo, Malabar almond, Indian almond, Tropical almond, Sea almond, Beach Almond, Talisay tree, and Umbrella tree. Salak (Salacca zalacca) is a palm tree (family Arecaceae) species native to Indonesia and known as snakefruit.

For those who know bubur candil, don’t get confused! Bubur Candil is similar to Bubur Biji Ketapang or Bubur Biji Salak but without sweet potato added.

The sweetness can be adjusted to your tastebuds. The original recipe from yasaboga suggested to add another 2 tablespoons of raw canesugar beside 7 ounces coconut or palm sugar.

Baking, instead of steaming the sweet potatoes resulted in less water inside the sweet potatoes and less tapioca or sago starch to be added. The taste of sweet potatoes were also sweeter.

Ingredients:

1.7 lbs sweet potatoes
1/4 teaspoon kosher salt
4.2 oz sago or tapioca flour
1/4 teaspoon vanilla powder
6 cups water
7 oz. coconut or palm sugar (Palm sugar has a darker result)
3 pandan leaves
1 tablespoon sago/tapioca flour, dissolved in a small amount of water

Coconut Milk Sauce
1.5 cups thick coconut milk
1/4 teaspoon kosher salt
1 pandan leaf

Methods:


Sweet Potato Balls
1. Wash sweet potatoes, wrap each potato in aluminum foil. Bake, folded side of foil up, at 400° F for 45 minutes to 1 hour or until a fork easily presses into the center. If you like to go faster you can microwave them and it will take you about 15 minutes.

2. Let sweet potatoes cool down and the skin will come off easily. Once the skin is off, transfer into a bowl and mash until smooth.

3. Remove 1/4 of mashed sweet potatoes to another smaller bowl and combine with 1 tablespoon sago/tapioca flour mixture. Set aside.

4. Mix the 3/4 part with sago/tapioca flour, vanilla powder and salt. Knead until well-blended and form into small oval balls.

5. In a pot, combine water, palm sugar and pandan leaves. Bring to a boil. Place in the oval-balls and continue to boil until all balls float. Add the sweet potatoes sago/tapioca mixture. Stir. Remove from the heat and pour thick coconut milk sauce on top.

Coconut Milk Sauce:
In a saucepan, combine thick coconut milk with salt and pandan leaves. Simmer and stir at low heat until boiling. Remove from heat and ready for sauce.

Honey Lime Chicken ~ Saté

I am so sorry to be slacking off on my blogging, but life came along and distracted me. I'll try to do better... I promise. 

Originally, this didn't begin as a saté recipe but instead was more of a kabob.  Johannes did some tweaking to it and says it is a lot like sate but the lime and cilantro give it a "south of the border" flair.

Since I didn't have a photo from Johannes' take on this recipe,
I borrowed this one from  Kitchen Meets Girl.

If you're using bamboo skewers, soak your sticks in water for at least 5 minutes. Cut chicken into large chunks, and skewer. Allow to marinate for at least 1 hour.

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons unrefined sugar
• 1 tablespoon vegetable oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• Sambal Oelek, to taste
• 2 tablespoon cilantro
• 1 pound skinless, boneless chicken breasts
• Kikkoman Teriyaki Baste & Glaze with Honey and Pineapple

Instructions

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear. In the last 5 minutes baste with glaze but be careful not to let it burn.

Oudoe,

Ingrid & Johannes

Cah Kangkung Udang

I borrowed this recipe from a friend's Facebook wall.  Yulius is from Indonesia and so when he posted this, I just couldn't resist.  It looks delicious and I'll be trying it with my kids soon.

• Ingredients:
• 
  
• 10 ounces spinach
• 7 ounces large shrimp
• 1 onion
• 2 cloves garlic
• 2 chilies, or adjust to taste
• 1 tablespoon butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce

Directions:

• Wash spinach and cut to size. 
• Finely chop onion and garlic.   
• Seed and chop the chilies elongated, as in the picture.   
• Heat the butter. 
• Put chopped onions, garlic and chilies in the hot butter.  
• Saute until fragrant. 
• Add the shrimp.  
• Stir well. 
• Add soy sauce, sesame oil and oyster sauce.  
• Cook briefly (1-2 minutes). 
• Add the spinach. 
• Stir fry briefly until the leaves are flaccid.

Serve with hot rice.

Serves 3-5.

Sate Ayam & Gado Gado

This is one of my favourite dishes that Johannes prepares.  It's from Indochef and so delicious that I just can't get enough.  


Sate Ayam 
Similar to kabobs, but so much better!!


Ingredients:
1 lb Chicken


Marinade:
1 Onion
1 clove Garlic
1 ounce Dark Soya sauce
1 teaspoon Coriander powder
1 teaspoon Lemon Grass
1 teaspoon Hot Chili paste
1 glass Red Wine (optional)
1 ounce Water


Preparation:

1. Dice the meat into 3/4 inch square cubes and put onto bamboo skewers (about 4 per stick).
2. Combine all the marinade ingredients into a food processor and make into a smooth paste.  
3. Pour this over the prepared sate's and leave to marinade for at least 2 hours.
4. Cook the sate's on the barbeque or under the grill for 5-10 minutes until done and serve with hot Peanut Sauce.

Gado-Gado:

Indonesian vegetable salad.  The vegetables used are a suggestion, you can use nearly anything that is available to you.  Use at least 3 different vegetables.

Ingredients:

White cabbage, diced

Green Beans

Bean Sprouts

2 Eggs, hard boiled

Peanut Sauce

Tomatoes

Prawn Crackers

Preparation:

1. Separately cook all the vegetables lightly.  They must still retain a nice crunch.
2. Drain and arrange the vegetables in layers on a dish.
3. Pour the peanut sauce over the vegetables.
4. Decorate with the sliced egg and tomatoes.
5. Just before serving, sprinkle the crackers over the sauce.

Best enjoyed when the salad is cooled down.

Atchar Tjampoer Kuning - assorted pickled vegetables

I hope I don't get in trouble for this but I'm posting a recipe that belongs to a dear Dutch-Indo friend of ours.  When she sent it to me, she told me it was her Mom's and that she generally didn't share it. 

Vegetables:

 

Carrots...sliced 1/2" thick and 2.5" long

Italian hot peppers, green and red...remove MOST of the seeds...slice on a angle about 1/2" wide

1 large onion, diced

4 cloves of garlic, finely chopped

1 lb bean sprouts

1 lb of string beans...again thinly sliced on an angle

1/2 head of cauliflower....little sweet florets

1 jar of cocktail onions

1 can of baby corn

1 can of sliced bamboo shoots

 

Spices;

crushed fresh garlic, ginger, tumeric, white vinegar, a little sea salt, sugar

 

In a little oil, fry the onion.....add carrots, add hot peppers and garlic..simmer for about 2 minutes.Now add about 1 tbsp of ginger and 1/2 tbsp of tumeric.  Add string beans, cauliflower and simmer for another 2 minutes, add about 1/3 cup of white vinegar...if it is too dry...add a cup of boiled water...Add a good squeeze of Yellow mustard (French's)...stir.....Add corn, bamboo shoots, cocktail onions and the small caulifower florets.....color should be a medium yellow...not orange.  Stir...add the bean sprouts....Add sugar to taste...it should be sour/sweet/spicy with a little heat.....Add more water if you need to but it should not be soupy....the cooking shouldn't take you more than 8-10 minutes...you want the vegetables to be crispy but entrenched in the spices....  At the very end, I add a little 1/2-1/2 cream to it....now it will be a creamy colored yellow.....taste it....it may need a little more vinegar or tumeric or ginger...........

 

Make a large pot of it as it lasts for a very long time,....keep it in the frig.....

 

Great with a piece of fried fish  or chicken and a little sambal on the side.

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is arguably the most famous beef dish in Malaysia, Indonesia, and Singapore.

Beef rendang is of Indonesian origin–a much-celebrated recipe from the Minangkabau ethnic group of Indonesia–and often served at ceremonial occasions and to honored guests. Beef rendang is not your everyday beef dish that one can whip up in a jiffy, the time – not to mention patience and dedication – alone is probably a main obstacle for most people. For those of you who have never tried beef rendang, it can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it…

It is believed beef rendang was introduced to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate. In any case, beef rendang is a very popular dish for many Malaysians, especially the Malay community.

No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely. 

Another fact about beef rendang: it only gets better with time, so much so that the Minangkabaus save them for months as the complex taste and flavor develop over time. For everyday home cooks, I will advise you to serve them once the beef rendang is done, but save some leftover as it only gets better overnight.

For those of you who wish to learn more about beef rendang, check out this article on Wikipedia.

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

Johannes says  this is good with white rice to tame the spiciness.  

Selamat Makan!