Saturday, April 18, 2020

Belacan curry from Riau

Belacan Curry Shrimp Recipe Typical Riau, Pekan Baru Simple Special Spicy Original Delicious. Riau Malay special cuisine recipe you should try, Belacan curry or shrimp paste is a traditional cuisine or food in the form of large shrimp curry with coconut milk sauce with spices or spicy belacan seasoning originating from Pekan Baru, Riau and the Riau islands. There is also a mention of this cuisine with belacan curry sambal recipe or typical Malay belacan sambal curry recipe.

If you are a fan of seafood, especially shrimp, you can try this gule recipe. The taste is very tasty, delicious and spicy. The chili is very delicious. Besides, it tastes very fresh, because the sour, sweet, salty, and savory taste becomes one, especially coupled with petai or banana to make this dish. more fragrant. The following is a collection of secrets of various creations and variations of processed Indonesian cuisine, a special Malay Riau Riau curry recipe, a special delicious dish complete by making your own at home (Homemade) which is simple, easy and practical for your own consumption or for selling business restaurants and restaurants. fast food.


  • 10 large shrimp / pancet shrimp, wash clean
  • 1 tablespoon belacan or shrimp paste
  • 1 board of petai, peeled
  • 1 tbsp tamarind water
  • 1 tablespoon sugar
  • 500 ml coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons of cooking oil
  • 6 pcs onion
  • 4 cloves garlic
  • 6 btr candlenut
  • 6 pcs of red chili
  • 6 pcs of cayenne pepper
  1. Heat oil, saute shrimp paste / belacan and spices until fragrant and cooked, add shrimp, cook until the shrimp change color.
  2. Add coconut milk, tamarind water, sugar, salt and pepper, cook until all the ingredients are cooked and the sauce thickens.
  3. Add the petai, stir well, remove from heat.
  4. Serve.

Original Padang Rendang Recipe

Now if most of the rendang that you meet now has gone through many modifications then the question is do you want to try the original Padang Minang rendang ?, We will give you a recipe for Minang original Padang Rendang and then you can try to mix it.

5 Tips to Make a Soft Drum
But before that there are some tips that you can use to make Rendang meat tender more quickly. Some tips are from the way you buy meat, cut meat, and pound the meat with a meat tenderizer.

And avoid marinating meat with water because it can reduce the juicy taste contained in meat. In addition to tearing Rendang meat, you can use the ingredients that are usually available in your home kitchen. What are these ingredients? Check out the review.

Here are 5 ingredients that can make beef more tender:

  • Papaya leaf
  • Ginger
  • Coffee
  • Tea
  • Yogurt
1. Papaya Leaves
You can use papaya leaves to help tender the meat. The trick is before you process meat with various herbs, you can boil the meat with papaya leaves. Another way is you can also season the meat and wrap it in papaya leaves. The next step is you can cook it until the meat is tender.

2. Ginger
Ginger is also often used to crush meat. The trick is to smear the ginger that has been shredded throughout the meat, then leave it for several minutes before it is processed. Proteolytic enzymes contained in ginger can help break down protein bonds in meat, so that the meat becomes tender more quickly.

3. Coffee
Coffee can be used to tend meat naturally. The trick is to soak the meat overnight using one cup of strong coffee. Besides being able to squeeze the meat, coffee can also strengthen the taste of the meat.

4. Tea
Famous tea has many benefits. Besides being able to facilitate digestion, reduce cholesterol, and dissolve fat, tea also turns out to function as beef to be cooked into Rendang. How to? You can marinate the meat in a solution of dark black tea. Tea contains tannin which is famous as a natural meat tenderizer.

5. Yogurt
Next you can use yogurt to help soften the texture of meat. You can marinate the meat for a few minutes in yogurt. But choose yogurt that tastes plain or tasteless so that the taste of the meat itself is not disturbed by the sour taste of yogurt.

The original Minang Rendang Padang recipe
The following is the recipe for rendang minang padang original and complete ways to make it:

  • The main ingredient
  • 1.5 kg of meat
  • 2 liters of coconut milk from 2 old coconuts
  • Spices and Spices for Making Original Rendang Minang:
  • 2 lemongrassstems crushed
  • 4 pieces kaffir lime leaves
  • 2 cm of kandis acid / gelugur
  • 2 pieces of turmeric leaves concluded
  • The Rendang Padang Original Minang Seasoning Recipe that you must refine:
  • 5 grains of hazelnut
  • 6 cloves of garlic
  • 100 grams of red chillies
  • 12 grains of red onion
  • 100 grams of curly red chillies
  • 2 cm grilledginger
  • 2 cm galangal
  • 3 cm roastedturmeric
  • 1/2 tablespoon coriander
  • 1 teaspoon cumin roasted
  • Flavoring to taste
First of all, if the meat has been prepared, cut the rendang into cubes or the desired size, only never cut the meat too small to be processed into rendang so that when cooked the meat will not be crushed

Pour coconut milk into a large skillet, add the lemongrass, sliced ​​shallots, tamarind and turmeric leaves. Stir until the coconut milk boils and make sure the coconut milk that you cook is not broken, for that you have to keep stirring the coconut milk until it boils evenly.

After the coconut milk boils, gently put the spice that has been mashed into it and occasionally stir for about 20-30 minutes.

After you see the coconut milk looks greasy, this means it's time you put in the rendang pieces of meat that have been cleaned and cooked using low / medium heat until the coconut milk thickens and dries and the spices seep into the pores of the meat.

Continue cooking until the meat is tender and cooked evenly, do not be careless to keep stirring so that the bottom does not burn and the meat does not fail.

It turns out it's not difficult to cook Rendang original Padang Minang? All you need is perseverance, patience and following the original Minang Padang Rendang recipe above, you can present a very tasty Padang Rendang legendary typical Minang legend for your family.

Catfish curry from Jambi

Curry according to Wikipedia is a meal made from chicken, fish, goat, beef, offal, or vegetables such as young jackfruit and cassava leaves, which are processed in a savory flavorful spice sauce.

Characteristics of curry are spices that are rich in spices including turmeric, coriander, pepper, galangal, ginger, red chili, red onion, garlic, fennel, nutmeg, lemongrass, cinnamon and cumin which are mashed, mixed, then cooked in coconut milk.

This dish has a characteristic yellow color due to the influence of turmeric juice. This food is considered as another form of curry, and internationally it is often referred to as Indonesian-style curry, although in Indonesian culinary arts curry is also found.

The Jambi people also have their own regional curry food, such as catfish curry. Actually the author rarely eats this food, but the food there is sugar I like the author. Because of the savory taste of the broth.

  • 1kg of catfish, Cut into pieces
  • 2 bay leaves
  • 2 lemongrass stems, take the white crushed
  • 200 ml of coconut milk
  • 1/2 liter of coconut milk ecer
  • 1.5 teaspoons of salt
  • 1 teaspoon granulated sugar
  • 3 tablespoons of oil
Softened seasoning :
  • 8 cloves of shallot
  • 4 candlenuts, roasted
  • 3 turmeric, burnt
  • 5 cloves of garlic
  • 1/2 teaspoon pepper
  • 2 cm jahe
How to Cook Jambi Patin Fish Curry:
  1. Brush the catfish for 1/2 teaspoon salt and 1/2 teaspoon lime juice and let it sit for 10 minutes,
  2.  Saute ground spices with lemongrass and bay leaves until the fragrance smells.
  3. Pour coconut milk, sugar, and salt and cook until boiling.
  4. Add the catfish and cook until cooked.
  5. Pour thick coconut milk, cook until boiling.
  6. Jambi Patin Fish Curry is ready to be served.

This is How to Make Aceh Noodles

One of the culinary from Aceh which has many fans is Mie Aceh. Not only in Aceh itself, Aceh Noodles are also widely sold in other cities.

But do you know if it turns out that making Aceh Noodles is not difficult you know, guys. And the ingredients are easy to get. You can enjoy your own Acehnese noodles by trying the following recipe.

Bika Ambon Typical Medan

Bika Ambon is a traditional cake that has become one of the icons of the city of Medan, North Sumatra.

According to the explanation of M Muhar Omtatok, a historian and historian, ambon bika cake is inspired by the typical Malay cake, Bika or Bingka. Furthermore, it is modified with developer material in the form of palm sap / palm wine until hollow and different from the typical Malay Bika or Bingka cake. Furthermore, M. Muhar Omtatok mentioned that this cake is called bika ambon because it was first sold and popular at the Jl Ambon-Sei Kera Medan intersection. If ambon is known as a souvenir of the typical city of Medan, North Sumatra. In Medan, Jalan Mojopahit in the Medan Petisah area there are at least 30 shops selling this cake. Each store at this location can sell more than 1,000 packs of bika ambon per day before the holiday. It is estimated, the name bika ambon arises from the habits of the people who were new to the bika produced in Jalan Ambon, Medan. The mention of bika ambon has finally become a tradition along with the development of this food industry. (source: wikipedia)

I saw this recipe in the NCC mailing list written by Mas Gunz for traditional Indonesian Week snacks. It's just that there is a little addition of ingredients & additional shaking time in the manufacturing process. The original recipe owned by Mrs. Fatmah Bahalwan in Bika Ambon Oval, it's just been converted in a uk.20cm pan by Mas Gunz.

Material A (prickly):

  • 75 gr Wheat
  • 150 gr Fresh Coconut Water
  • 8 gr instant yeast
  • Material B:
  • 470 ml thick coconut milk taken from 2 coconuts
  • 2 sheets Pandan leaves
  • 8 sheets lime leaves
  • 2 sticks lemongrass, geprek
  • 1 tsp turmeric powder
  • 1/4 tsp salt
  • Material C:
  • 12 items egg yolk
  • 300 gr refined sugar / caster sugar
  • A pinch vanilli
  • 225 gr farm sago

  1. Mix all ingredients B, cook while continuing to stir until boiling so that the coconut milk does not break. Turn off the heat, set aside, wait until the nails warm.

  2.  Mix all ingredients A (prickly) stir until smooth. Let stand for 15 minutes or until the dough is foamy the sign of active yeast.

  3. Beat C ingredients (except sago): egg yolks + sugar + vanilli until the sugar has dissolved.

  4. Enter the sago flour in 3 stages while filtered, stirring using a whisk until smooth.

  5. Add ingredients A (prickly), shake well. Then enter the ingredients B (coconut milk). Beat well using whisk.

  6. Strain the dough.

  7. Shake the mixture using the whisk by going back and forth for 15 minutes. Or you can also use your hands, mix the dough like making a battered pastry and apem selong cake yesterday. So that the fiber is beautiful. After shaking, leave the dough for at least 2-3 hours. Until a lot of foam appears on the surface of the dough.

  8. Tip:
    Use fresh coconut water that has just been removed from the round coconut.
    After applying the oil, heat the pan first in the oven.
    After the dough has been left for 2 hours, there will be a lot of foam on the surface of the dough. First remove the foam by scooping it up, then pour the mixture under it into the pan. Do not stir the mixture again, the nest will be damaged.
    Use only fire below, so that the top of the hole still beautiful. The oven door should be opened slightly during roasting.

  9. Pour the mixture into a 20 cm baking pan that has been polished with oil and preheated (don't mix again). Bake in a hot oven 180 degrees Celsius, whose door is opened slightly, until cooked. #I am 1 hour in the oven door open a little + 10 minutes while the oven door is closed and turn on the fire. Lift and let it cool out from the pan.