Ode to Se’i (Sarapan Se’i)

​Yuk sarapan pagi,
dengan yang bergizi,
bekal awali hari.

Yuk sarapan se’i,
benar-benar berenergi,
agar hari kita maksi.

C’mon, c’mon, o yeah…

Se’i dengan havermut,
agar perut tidak gendut,
siapa takut.

Yeay, yeay, huh hah, huh hah…

Comotkan se’i ke sambal lu’at,
asam gurih pedasnya pas menyengat,
sungguh paduan yang tepat.

Ow, ow, ow…

Reff:
Untuk badan yang kuat,
Yuk kita satukan tekat,
untuk hari yang hebat…

–oOo–

Red Chicken (Ayam Bumbu Rujak)

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Red Chicken (Ayam Bumbu Rujak)

This is the usual dish people in Java eat together with yellow rice when they have special events, such as birthday, opening ceremony, etc. But it is so popular for an everyday meal, eaten just with steamed white rice, or together with veggie dishes as in mixed rice (nasi campur).

My grandma often cooked it. My extended family also loves it because my grandma’s chicken is tender and the spice absorbed deeply into the meat.

This time I adjust the recipe for a simple version (of spices and method) for saving time and make it easier to cook.

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Big red chilli, Garlic, chop.
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Thick coconut milk/full cream milk/plain or vanilla milk, make it thick.
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Put the spices & kill into the food processor, proceed till well mixed.
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Slice the chicken.
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In low medium heat, put the chicken into the liquid in the wok, stir till dried.

INGREDIENTS:
2 boneless skinless chicken breast,  slice +- 3/4 cm.
4 garlic, big ones, chop.
2 big chilli, take out the seed, chop.
If you like spicy, add 3 small chilli, chop.
200cc thick coconut milk/milk. If we use milk as coconut milk’ substitution, full cream milk is the best. But we can use any plain/vanilla favor milk.
A pinch of sugar
+- 1/8 spoon salt
Fish ketchup/terasi/shrimp or prawn broth. Since I forget to buy, this time I don’t use this item. Actually this item is a must, because it does give this dish the distinctive East Java version’s aroma & flavour.
Any frying oil 5 spoon. Here I use olive oil.

METHOD:

1. Put the garlic, chilli, milk, salt, sugar, broth into food processor. Proceed till it is mixed well. Taste, add sugar/salt if necessary, the taste should be mild sweet & salty. Don’t put too much salt/sugar into it, because the liquid will be dried & absorbed into the chicken.

2. Heat the oil (2 spoon) into non stick wide pan/wok, low-medium heat. Pour the liquid spice in, add the chicken. Make sure the chicken slices are covered with the liquid spice. Stirring occasionally for 10-15 minutes. Check if the chicken are already cooked & tender. The liquid should be absorbed into the meat.

3. When the liquid is getting thicker & almost dried, add more cooking oil (3 spoon). Increase the heat to medium-high & stir more often until the liquid is dried.

4. Remove the chicken from the pan. Served warm with steamed rice, and you can also eat it with the side dish of raw veggies such as local basil leaves (kemangi), cucumber, and cabbage. For 3-4 persons.

Fried Beef Chunks

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Fried beef chunks

Mother & small kids friendly: easy to chew, simple ingredients, easy to cook.
Freezer food.
Halal.

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Bread crumbs flour, carrot, shallots, nutmeg
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Minced meat, steamed blended veggie, onion, sugar, salt, nutmeg powder
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Tear wholewheat bread into pieces, add to the meat batter

INGREDIENTS:

– 250 gr Minced beef tenderloin
– 1 broccoli/1 carrot
– 6 shallots/1 onion
– approx. or as per your taste 1.5 – 2 spoon (flat) Sugar
– approx. or as per your taste 1 – 1.5 teaspoon (flat) Salt
– 1 teaspoon (flat) nutmeg powder
– 1 Egg
– 2 slice Wholewheat bread
– 2 pack Bread crumbs flour (panko). Here 1 pack contains 200 gr.
– Frying oil, here I use coconut oil.

METHOD:

1. Broccoli/carrot: rinse well, cut small, steam till a bit soft. Put into food processor, add a little water, process (blend).

2. Chop the shallots/onion, blend till soft (add a little water if needed).

3. Put into food processor: steamed blended broccoli/carrot, shallots/onion, minced tenderloin. Process. If your minced tenderloin is from freezer (like me), steam the frozen minced till not hard, it can be half cooked, but it’s okay, wait till not too hot, then just put into food processor to blend together with other ingredients as above.

4. Add sugar, salt, nutmeg powder into the food processor. Process together with the meat.

5. Tear the wholewheat bread into pieces. Put into food processor, process together with the meat. The meat batter now is thicker after the wholewheat bread. Nlends inside. Put this meat batter into a big bowl.

6. Beat the egg. Put the beaten egg into big bowl. Mix egg with meat batter well, using spatula/hand with plastic gloves.

7. In a wide plate, spread the bread crumbs flour. Take a spoon of meat batter, put it in the bread crumbs flour, roll & cover the meat batter with the flour. Do the same till all the meat batter covered & powdered with the flour, they are now beef chunks, ready to fry/freeze. To freeze: put the uncooked beef chunks into clip lock plastic, then freeze immediately. You can fry them once you need, finish within 2 weeks.

8. To fry: small-medium heat oil in non teflon skillet. Put several beef chunks into the skillet, the oil should cover the chunks. Fry them till both sides are golden brown. Put them on paper towel to dry the oil, then serve.

Fried Chicken Chunks

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Fried Chicken Chunks

Mother & small kids friendly: easy to chew, simple ingredients, easy to cook.
Asian style.
Freezer food.
Halal.

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Garlic, salt
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Egg, bread crumbs flour (panko)
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Chicken cubes, garlic & salt, steamed blended broccoli
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Chicken chunks, uncooked yet, ready to fry/freeze

INGREDIENTS:

– 2 Breast chicken steak (boneless, skinless) +- 500 gr (1 boneless skinless breast +- 250 gr).
– 1 Broccoli, or 1 carrot, or 1/2 big carrot.
– 4 Garlic, if the garlic is small use 5-6.
– Salt.
– 2 Eggs.
– 2 Bread crumbs flour (panko).
– Frying oil, here I use coconut oil.

METHOD:

1. Broccoli/carrot: rinse well, cut small, steam till a bit soft. Then put into food processor, add a little water, process (blend). The veggie makes little ones who don’t like/still difficult to chew veggies eat & get the important nutrients.

2. Chop the garlic, then add the salt, and grind (by mortar & pestle)/blend till soft — add a little water if needed. Put them in in a big bowl.

3. Cut the boneless skinless chicken breast into 1 cm cubes. If your chicken is from freezer (like mine), steam the frozen chicken breast first till a bit tender that you can cut, it may half cooked when it is tender enough, it’s okay, wait till not very hot then cut into cubes.

4. Add the soft steamed broccoli/carrot into the big bowl. Mix well with the garlic & salt. Then add the chicken cubes into the bowl. Mix them well. Close the bowl & put into fridge/chiller for 15-30 minutes (at least 15 minutes), to let the chicken cubes absorb the spices & veggie.

5. Beat the eggs. Then add the eggs to the bowl. Mix the eggs into the chicken cubes well.

6. In a wide plate, spread the bread crumbs flour. Take a spoon of chicken batter, put it in the bread crumbs flour, roll & cover the chicken batter with the flour. Do the same till all the chicken batter covered & powdered with the flour, they are now chicken chunks ready to fry/freeze. To freeze: put the uncooked chicken chunks into clip lock plastic, then freeze immediately. You can fry them onve you need, finish within 2 weeks.

7. To fry: medium heat the oil in non teflon skillet. Then put several chicken chunks into the skillet, the oil should cover the chunks. Fry them till both side are golden brown. Put it on paper towel to dry the oil, then serve.

Japanese Golden Curry Fried Rice

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Mother & small kids friendly: Easy to chew, simple ingredients, easy to cook.

Asian style.
Fusion food.
Halal.

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INGREDIENTS:

–   2 plates Steamed Rice.
–   1 or 1.5 cube S&B Golden Curry Mix Sauce Mild. One big box contains 8 cubes.
–   +-100 cc broth/water
–   1 Onion or 3-4 big Shallots, sliced, put into food processor, add +-2 spoon of water, process till soft (blend).
–   1/2 carrot or 1/2 broccoli or 1/4 carrot & 1/4 broccoli, steam till medium soft, then put in food processor, add a little water and process till soft.
–   3 Eggs
–   A fistful of Kemangi leaves (Ocimum basilicum var anisatum Benth, lemon basil), rinse clean.
–   Frying oil: coconut oil/olive oil.
–   Salt.

METHOD:

1. In a medium frying pan, and medium heat, put 1 or 1.5 cube S&B Golden Curry Mix Sauce Mild and add +- 100 cc water/broth. Blend the dry cube until mixed with the water/broth and become a boiled liquid soft curry sauce. 2-3 minutes. Remove from the heat.

2. In a medium frying pan with medium heat, put some oil, make 3 sunny side up fried eggs. Set aside. You can use the same pan for making above liquid curry sauce, just put the sauce in another container, rinse the pan with water, the pan is ready for frying eggs.

3. In a wok/large frying pan, medium heat, put 4 spoon frying oil, stir fry the processed onion/shallots till fragrant, add the processed steamed veggies (carrot/broccoli), stir fry quick until mix well. Add the curry liquid sauce, still fry quick again till mixed well, then add 2 0lates steamed rice. Quickly Stir fry all ingredients until mixed well and the rice is quite separate & not sticky, in this step, add more frying oil if necessary. Taste, add some salt if necessary. +-5-7 minutes.

4. The curry rice still in the wok. Add Kemangi leaves into the curry rice, stir fry quick till the leaves withered & mixed well in the curry rice. 1-2 minutes. Kemangi leaves make the curry flavor more fragrant & has a kind of fresh lemon smell. Put the rice to the bowl. Put sunny side up fried eggs onto the curry rice. Serve 3 persons.