Indonesian Medan Chicken Curry/ Kari Ayam Bihun Medan / 印尼细面条鸡肉咖喱

Indonesian Medan Chicken Curry/ Kari Ayam Bihun Medan / 印尼细面条鸡肉咖喱.
Indonesian Medan Chicken Curry was one of my childhood comfort food. I grow up eating this, not everyday, but sometimes. We never made this at home, usually when we go to ‘pancoran’ or china town in Jakarta, this was one of the food that my parents would buy, together with lok mie and pempek. Brings lots of childhood memories. The one that I usually have, the chicken is chopped into smaller pieces and they serve it with chicken/ duck blood jelly too. I can’t find the blood jelly here, so I skipped it 😀
Edit: I found the duck blood jelly in Boxhill central, will use it next time.
The soup or gravy if you would like to call is thick and creamy, I love to have it a lot with rice vermicelli together like a soup. Serve this with a sprinkle of fried shallot and chopped chilli for extra spiciness, and tada… so delicious. When I made this, my husband finished 2 large bowl, and my boys love it too. I only used 1 chili, which wasn’t that spicy. But if you like more heat, can add more 3-4 birdeye chili for the heat!

Medan Chicken Curry with Vermicelli:

Recipe (made 1 large wok of chicken curry) serves 6:
1 large chicken, chopped into smaller pieces
2 large potatoes, chopped dice
500 ml coconut milk
1 Liter water
3-4 lime leaves
3-4 bay leaves
1 stalk lemon grass, crushed at the white part
1 (around 5 cm) cinnamon stick
pinch of cloves (8-10 nails)

Blended ingredients:
10 cloves garlic
15 cloves shallot or 2 large Australian shallot
1 large red chilli, for extra heat at 3-4 birdeye chili
8 cm turmeric or subsituted with 2 tbsp turmeric powder
5 candlenuts roasted
pinch of cummin
1/2 tsp corriander seed
2 tbsp salt
1 tbsp sugar
1/2 tbsp white pepper

*Cooking time may vary, please check if the chicken and potatoes are cooked 🙂
Happy Cooking!!


Kari ayam bihun medan, makanan ini salah satu makanan favoritku waktu tinggal di Jakarta. Biasanya mama papa ku suka beli ini kalau kita ke Pancoran, sama juga pesan lok mi dan pempek. Biasanya makan pakai bihun, kalau mau makan pakai nasi juga boleh, enak juga. Kuahnya gurih, kental (tapi ga sekental saus), jadi aku suka makan pakai banyak kuah-nya, jadi kayak sup gitu.
Kalau yang jualan di Pancoran, ayam-nya dipotong lebih kecil, terus juga ada tambahan jelly/ lengkong darah ayam. Tapi aku ga pakai, karena pas mau masak ini, ga ketemu beli dimana.
Masakan ini ternyata gampang bikinnya, asal takaran bumbu-bumbu nya pas, rasanya jadi pas. Menurutku, resep ini hampir sama rasanya seperti yang aku ingat waktu makan dari yang di pancoran. Rasanya mantap enak, suami ku sampai nambah. Aku bikin ini ga terlalu pedas, cabe merah yang ku pakai, untuk menambah background rasa dan warna, karena anak-anak masih kecil ga bisa makan cabe. Kalau mau lebih pedas, bisa ditambah 3-4 cabe rawit, diblender sama bumbu halus lainnya.
Dicoba ya, dijamin jadi favorit keluarga!! 😀

Kari Ayam Bihun Medan:

Resep (untuk 1 kuali besar) penyajian 6 sajian:
1 ekor ayam potong menjadi bagian kecil
2 kentang potong dadu
500 ml santan kental
1 Liter air
3-4 daun jeruk
3-4 daun salam
1 batang sereh, geprek bagian putih
1 batang kayu manis (5 cm ukuran)
sejumput cengkeh (8-10 batang)

Bumbu halus:
10 siung bawang putih
15 siung bawang merah atau 2 siung ukuran Australia
1 cabe merah besar, kalau mau lebih pedas tambahkan 3-4 cabe rawit
8 cm kunyit
5 kemiri bakar
sejumput jinten
1/2 sdt biji ketumbar
2 sdm garam
1 sdm gula
1/2 sdm lada putih

 

 

Sweet Chicken Satay Recipe (Nut Free)/ Resep Sate Ayam Manis Tanpa Kacang/ 印度尼西亚鸡肉串

Sweet chicken satay recipe without any peanut sauce! Yaiy, this is a sweet soy sauce or kecap manis base chicken satay recipe. I love satay with peanut sauce, but my youngest seemed to be allergic with peanut, so I need to make something without peanut. And, after I made with this recipe, we loved it! I made this satay for my son’s first birthday party too, and everyone loves it! Serve with yellow turmeric rice, some cucumber carrot shallot pickle, and prawn crackers, with extra soysauce drizzle, BOOM! Nyummy!
I love the smells of corriander seeds when the satay hit the grill, I don’t have to set up the traditional grill with charcoal, just with grilled pan. But it will taste better with charcoal 🙂 For the healthier version, you could put in the oven, but I doubt it will taste as great as on the direct flame (with charcoal) or grilling pan, as the extra burn gives extra flavour.
I usually made a quite a lot of this, with 1 kg of chicken meat, for 33-35 sticks. The satay that I made mostly quite big compared with the one in Indonesia (tiny cut piece of chicken meat), so, when you eat 5 sticks, it is kind of enough. But of course, I usually eat more than 5, because they are so delicious! 🙂

Chicken Satay/ Sate Ayam

The recipe is here:

Chicken Satay (makes 33-35 large satay, or 50 small Indonesian thin skewers):

1 kg chicken fillet, thigh or breast up to you. I love using thigh, juicier.
10 cloves garlic
12 cloves shallot (Indonesian small shallot), or 2 large shallot (in Australia, the size of shallot kind of 5x Indonesian size)
80 gr palm sugar/ brown sugar
2 tbsp roasted corriander seeds
5 roasted candlenut (optional)
50 ml or around 5 tbsp kecap manis / sweet soy sauce, preferably Indonesian brand like ABC or Kecap Bango
1 tsp white pepper
1 tbsp salt
2 tbsp cooking oil

Pickle:

Amount of vegetables can be adjusted to your liking
Cucumber (3-4)
Carrot (2-3)
Shallot (as many as you like, I only used a bit, because it is kind of “spicy” for young kids)
Some small red/ green chillies (for extra heat, I didn’t use any because my kids consume too)
Brine:
Water enough to cover all the vegetables
1 tbsp salt
5 tbsp sugar
4 tbsp vinegar
This is kind of the ratio 1:5:4 or 1:5:5 for salt, sugar and vinegar respectively. Taste the brine, it should have a strong taste of sweetness and sourness and salt. Pour into vegetables and let it sit in the refrigerator for at least 1 day so the vegies can pick up the sweetness and saltiness and getting crunchier.

 


Sate ayam manis, hm… sate ini menggunakan bahan dasar bumbu kecap manis. Biasanya sate kan pakai bumbu kacang, nah.. sate ini ga kalah enaknya, jadi buat yang ga suka kacang atau alergi, bisa coba resep ini.
Anak kedua (dan pertama tapi udah ga alergi lagi) ini alergi kacang tanah, jadinya waktu aku lagi pengen makan sate, cari -cari deh resep sate mana yang ga pakai kacang, eh ketemu dan setelah dicoba enak banget!
Biasanya aku bikin sate ini pakai daging ayam 1 kg, kadang 1.5 kg, sekalian bikin banyakan, bisa untuk makan 2-3 kali 😀
Sate yang aku bikin ini ukurannya besar, soalnya tusukan sate yang dijual di Australia, besar-besar semua, ga kayak di Indo yang kurus. Jadinya daging ayam ku potong agak besar, dan ukuran sate-nya juga jadi lebih besar. Makan 5 tusuk aja uda cukup kalau sama nasi, dan sayur asinan ya. Kalau di Jakarta, biasa aku makan 10 tusuk pakai lontong :D. Belum pernah bikin lontong sih, pengen coba, tapi daun pisang disini mahal banget, dan ga terlalu fans sama lontong, jadinya ragu, hehe.
Oke deh, langsung aja ya resepnya, bisa disetengah-in atau disepermpat in kalau mau kok 🙂

Resep Sate Ayam Manis (untuk 33-35 tusuk sate besar atau 50 tusuk sate kecil):

1 kg daging ayam fillet (dada atau paha, aku sih sukanya pakai yang paha lebih empuk)
10 siung bawang putih
12 siung bawang merah atau 2 siung bawang merah Ausie
80 gr gula jawa/ gula merah
2 sdm biji ketumbar sangrai
5 butir kemiri bakar
5 sdm atau 50 ml kecap manis
2 sdm minyak goreng
1 sdm garam
1 sdt lada putih

Acar timun:

Timun, wortel dan bawang merah sesuai selera
Timun (3-4)
wortel (2-3)
bawang merah (5 butir atau 1 butir yang besar ukuran Ausie)
cabe rawit merah/ hijau sesuai selera (aku ga pakai karena anak-anak ga tahan pedas)
Air rendaman secukupnya
Garam 1 sdm
Gula 5 sdm
Cuka 4-5 sdm
Sebelum dituang ke sayuran, cobain dulu rasanya, mesti rasa asem manis yang kuat, asin-asin dikit. Tutup dan simpan di kulkas semalaman, supaya timun wortel ada rasa asem manis dan jadi garing.

Easy Pandan Chiffon Recipe/ Cara Mudah Membuat Chiffon Pandan/ 潘丹雪纺蛋糕做法

Easy Pandan Chiffon Recipe, this recipe is super easy! Kids can also help to make it. My sons, they were too young, they watched me made this, and tried to help, but got lots of ‘shusshh’ and ‘noooo’ from me! Wait till you guys older okay? 🙂

The key to a good and high chiffon is the consistency of the egg white. The egg white needs to be on stiff peak, but not over. Make sure to fold all other ingredients but not to deflate the egg white.

The cake is baked in quite low temperature for quite some time, so it can slowly raise and hold it’s shape. After out of from the oven, make sure to cool it upside down with a long neck bottle (like wine or soysauce bottle).
I was not ‘gently’ enough when taking out the cake from the pan, so my cake was not perfect and smooth! As I was going to bring it to my son’s playgroup to share with others kids and moms, I decorate it with hundreds and thousand! And also to cover the imperfection ;D.

The cake tasted beautiful, with a hint of sweetness from the coconut cream, and fragrant aroma of pandan. This is the easy recipe, so I used pandan essence, but if you want to make your own pandan juice, make sure it is thick and concentrated. We don’t want to add a lot of liquid (pandan juice) to the cake batter, because it will thin in out, so in this case, pandan essence is the best choice!

Pandan Chiffon Cake Recipe, made 1 chiffon cake:

7 egg whites
1 tbsp lemon juice or 1/2 tsp cream of tar tar
120 gr white sugar
pinch of salt
7 yolks
125 gr coconut cream
80 gr vegetable oil
150 gr cake flour/ low protein flour/ plain flour
1 tsp pandan essence


Resep Chiffon Pandan, untuk 1 loyang chiffon:

7 butir telur putih
1 sdm air jeruk lemon/ nipis atau 1/2 sdt cream of tar tar
120 gr gula pasir
garam sejumput
7 butir kuning telur
125 gr santan kental
80 gr minyak makan atau minyak goreng
150 gr tepung terigu kunci
1 sdt pasta pandan

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Thank you!
Meiliana- Luksunshine