Saturday, 29 July 2017


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Friday, 28 July 2017

Visiting with Huell Howser: Halal Food


Huell learns about the Muslim food tradition of halal. First stop is Payless Produce -- a Halal market known for its Halal meats. Then its off to China Islamic (, a restaurant, to sample some very tasty food that proves that this ancient Muslim tradition is alive and well here in Southern California and gives us insight into a very rich and important part of everyday life for our large Muslim community.

Thursday, 27 July 2017

Why Halal-Grade Meat Is More Humane And Better Tasting

 What is halal meat? On this episode of Cooking in America, host Pelin Keskin visits Honest Chops, a Halal butcher shop in New York’s East Village, and the team’s new restaurant concept called Burgers by Honest Chops, to learn about the preparation behind halal-grade meat, and the ways it aligns with many modern consumer’s concerns.

Wednesday, 26 July 2017

Muslim dan Makanan Halal di China

 Menelusuri sejarah dan kehidupan para masyarakat muslim di salah satu kota padat penduduk di China, yaitu kota Kaifeng.
Video ini dipersembahkan oleh

Monday, 24 July 2017

Istanbul Street Food Kofte and Breakfast on Turkish Airlines!

Day 8: Istanbul, Turkey - On Day 8, we flew on Turkish Airlines and from Muscat to Istanbul. The flight on Turkish Airlines was fantastic, and I had my first ever Turkish breakfast while in the sky. We then checked into The Ritz-Carlton hotel, and had some amazing Istanbul street food kofte for lunch. Istanbul is a city that I’ve always wanted to visit, and I can’t wait to explore and eat more Turkish food!

0:15 Turkish Breakfast on Turkish Airlines - To begin this day and video my wife and I were on a flight with Turkish Airlines (member of Star Alliance) from Muscat, Oman to Istanbul, Turkey. Turkish Airlines is an amazing airlines, and on business class they served us Turkish breakfast since we happen to fly into Istanbul early in the morning. Bread, olives, cheese, honey, and then the main dish included eggs and vegetables. Great flight with Turkish Airlines!

2:42 Istanbul Atatürk Airport - We arrived to Istanbul very early in the morning and after grabbing our bag, we found the bus outside the terminal to go to Taksim Square. The bus cost 11 TL ($3.73) per person.

4:57 The Ritz-Carlton, Istanbul - Marriott Hotels sponsored my stay in Istanbul, and it was an honor to have the opportunity to stay at the The Ritz-Carlton, Istanbul, which is located just a 5 minute walk from Taksim Square, with a fantastic view of the Bosphorus. We got all checked in, and the room was fantastic.

7:44 Istanbul Street Food - Kofte Sandwich Stall - After taking a little rest in the hotel and drinking some coffee, Ying and I were both pretty hungry. There’s a small Istanbul street food stall that serves amazing grilled kofte, just down the street from The Ritz-Carlton, Istanbul, and that’s exactly where we headed, right at lunch time. Before ever arriving I could smell the aroma of the meat on the grill and then I could see the colorful display of peppers and parsley surrounding the grill as well. I ordered a kofte sandwich, and after toasting the bread, he added in a bunch of little meat kofte patties, some tomatoes and onions and peppers, seasoned with some spices and chili powder and handed it to me. For 10 TL ($3.40) for sandwich and drink, this was about as good as it could possibly get for Istanbul street food! Wow it was so good.

12:17 Taksim Square and Turkish Coffee at Mandabatmaz (Istiklal Street) - After that amazing kofte sandwich, we continued walking through Taksim Square, one of the most famous landmarks of Istanbul and then on to the walking Istiklal street. The highlight for me was stopping at Mandabatmaz for a cup of the most amazing Turkish coffee I’ve ever had. Turkish coffee - 5 TL ($1.70).
17:04 Fish and Meat House - At this point Ying and I were starting to get really sleepy - we hadn’t really slept the night before. So we stopped for an early dinner at Fish and Meat House to have some grilled fish. I had the grilled sea bream, which was simple and plain but excellently fresh and cooked perfectly. The salad was also delicious. Total price for everything - 74 TL ($25.12).

Incredible Omani Food and Attractions in Muscat (Camel Feast)!

On Day 6 of our round the world trip for food, we were Muscat, Oman. We started off visiting some attractions in Muscat like the fish market and souk, then had some amazing Omani food, and visited a couple beaches. The highlight of the day for me was eating Omani street food mishkak and an Omani meal of camel and rice.

00:51 Chai karak and cheese bread in the car - A common Omani food breakfast is the combination of tea, which is usually called chai karak, and cheese bread. So after meeting up with Mustafa, we had a quick breakfast in the car before driving over to the Muscat fish market.

2:03 Muscat Fish Market - One of my favorite things to do in any destination is go to the market, and I love fish markets. Muscat, being right along the coast, has plenty of seafood, and so we walked around the Muscat fish market for a while. It’s not a huge fish market, but there’s plenty to see, and it’s a great attraction in Muscat.

4:00 Muttrah Souk - The Muttrah Souk is the traditional market / bazaar in Muscat, and it’s a wonderful place to walk around and get lost shopping and browsing through the narrow alleys. At the Muttrah Souk, Mustafa bought me a kuma, which is a type of hat that’s one of the Omani national hats.

7:42 Al Alam Palace (Sultan's Palace) - After visiting the souk, we drove over the the Al Alam Palace, also known as the Sultan's Palace. Although you can’t go inside, you can get a view of it from the outside.

8:30 Bait Al Zubair Museum - 2 OMR ($5.19) - The Bait Al Zubair Museum is one of the important museums in Muscat and it’s a great place to visit to learn about Omani culture.

9:49 Qantab Beach - There are many beautiful beaches in Oman, and before lunch, we took a drive over to Qantab Beach just to take a look. Qantab Beach is spectacular with sparkling clear water.

11:11 Bait Al Luban Restaurant - For lunch we went to an Omani food restaurant called Bait Al Luban Restaurant. Located near the fish market, it was a former inn that’s now been renovated into a restaurant that serves traditional Omani food and some fusion modern Omani food. The restaurant is popular with both locals and tourists, and although it was a little fancier than I had expected, it was very nice, and the food was delicious. Shuwa is one of the Omani food national dishes, include lamb and rice, and that was one of the best dishes of the meal.

19:13 Qurum Beach - After resting for a while in the afternoon, we then headed to Qurum Beach, one of the main beach attractions in Muscat that’s right within the city. It’s a great place especially when the sun dies down in the late afternoon.

20:03 Al Seeb for Mishkak - There’s not a lot of Omani street food when you’re walking around Muscat, but a short drive away is Al Seeb, and there are some stalls that are famous for serving Mishkak, which is Omani style grilled meat on skewers. All the mishkak was delicious, but I especially liked the mutton liver mishkak.

24:43 Camel Restaurant - I’m not sure what the name of this restaurant was, but they are known in Muscat for serving camel. You walk inside and they have a variety of Omani food dishes already prepared, and you can choose whatever you like. We ordered a combination of camel curry and fried camel with a huge bed of rice, salad, half a chicken and some yoghurt on the side. The camel blew me away with how delicious it was, and especially the chunks of camel hump were extraordinary.

Saturday, 22 July 2017

Indian Chicken Masala Recipe by Lalit Kumar | Spicy Indian Chicken Gravy Recipes

Chicken Masala in Red Spicy Gravy Recipe


250 gm boneless chicken pieces
2 teaspoon ginger-garlic paste
2 tablespoon yogurt / curd/ dahi
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon jeera powder
1/2 teaspoon garam masala powder
6-7 garlic cloves
6-7 whole Kashmiri Red chilies
2 tablespoon oil
Few fresh coriander leaves, finely chopped
Salt to taste


1.Rinse the chicken pieces in water for 2-3 times and then put them

in a big bowl.

2.Add all the spices, such as 1 teaspoon kashmiri red chili powder,

1/2 teaspoon garam masala powder, 1/2 teaspoon turmeric powder, 1/2

teaspoon coriander powder, 1/2 teaspoon jeera powder and salt to


3.Mix it well and then add about 2 teaspoon ginger-garlic paste and

2 tablespoon yogurt.

4.Cover the chicken and Keep this marination aside at least for

30-40 minutes. You can keep the chicken in refrigerator as well.

5.Let’s start making gravy now, for that, take about 6-7 cloves of

garlic and 6-7 whole Kashmiri red chilies. Put them in grinder and

add about 4-5 tablespoon of water. Grind into a smooth paste and

keep aside.

6.Now heat 2 tablespoon of oil in a pan and add marinated chicken

mixture. Cook the chicken for 2-3 minutes on medium flame. Cover

the pan with lid and cook the chicken on low flame for about 7-8

minutes and in between stir occasionally in every 2-3 minutes, so

that chicken should not get burnt.

7.Add prepared Spicy Red Gravy and mix it well. Cover the pan again

with lid and cook it further for 3-4 minutes on low flame, till the

gravy thickens and raw flavor goes away.

8.When the gravy is little dried, check if chicken is cooked

properly or not. If its undercooked, add some water and cook it for

few more minutes on low flame. Please note, chicken will keep

cooking further for few minutes even after you have switched off

gas, so don’t overcook your chicken.

9.While cooking this chicken dish, keep checking the chicken,

because sometimes it takes more time and sometimes it takes less

time to cook. Normally boneless chicken pieces gets cooked in 20


10.Cook till the chicken pieces are soft and you get the desired

gravy consistency.When you are sure chicken is properly cooked add

some fresh chopped Coriander Leaves and cook it further with

covered lid for 1-2 minutes on low flame.

11.Chicken Masala with Red and Spicy Gravy is now ready. Turn off

the gas and cover the pan with lid for 2-3 minutes before serving.

This will help chicken and gravy settle down which will give you

better flavors.

12.Chicken Masala with Red & Spicy Gravy is ready to serve with

Roti or Steamed Rice.

Adjust the spices according to your choice. If you want, you can

add some water for a gravy consistency. If you do not have

coriander leaves in your hand, then add a bit of kasuri methi for

the flavor.

Thursday, 20 July 2017

Mutton Recipes: Spicy Mutton Curry Home Style | By Lalit Kumar


500 gms meat/mutton
3 tbsp oil
2 cloves
2 cardamoms
1 small cinnamon stick
2-3 black pepper corns
3-4 medium sized onions, finely sliced
3-4 vertically slit green chillies
1 tbsp ginger garlic paste
salt - as per taste
1 tsp full red chilli powder
½ tsp turmeric powder(haldi)
1 or 2 glasses of water
1 cup yogurt(approx... 200ml)
1 tsp roasted coriander seeds powder
1 tsp black pepper corn powder
½ tsp garam masala powder
Other ingredients:
4 medium sized onions finely sliced and deep fried(barista/deep

fried onions)
2 tbsp finely chopped coriander leaves

1.Firstly, take a cooking pot, into it add oil and heat it.
2.Add cinnamon stick, cardamoms, cloves, black pepper corns and

stir well.
3.Add finely sliced onions into it.
4.Also add slit green chillies and saute until onions turn soft.
5.Add ginger garlic paste and saute to get rid of the raw smell.
6.Add mutton pieces into it and roast them well until the mutton

changes its color.
7.Add salt according to taste.
8.Add red chilli powder and turmeric powder and mix the whole

mixture well.
9.Cover the lid and cook the mutton for about 5 minutes on low

flame until oil appears at the corners.
10.Add a glass of water or two and cook the mutton until it gets

tender or pressure cook to tenderize it(do not overcook the

11.Reduce the steam of the cooker and switch on the flame.
12.Beat the yogurt and add into the tenderized mutton curry and mix

13.Add garam masala powder, roasted coriander seeds powder, black

pepper corn powder.
14.Cook for 5 minutes.
15.Crush the deep fried onions and add into the mutton curry and

mix well.
16.Add in some fresh coriander leaves.
17.Cook it for 10 minutes on low flame until a thick gravy is

18.Switch off the flame.
19.Garnish with fresh coriander leaves and serve with roti or


1.Since we add yogurt and deep fried onions after the mutton is

tenderized make sure to not overcook the mutton.Cook it upto 80%

2.After yogurt and barista is added the mutton has to be cooked

again for about 15 minutes so avoid overcooking the mutton in the

beginning as it removes the perfect flavor of the meat.

Thai Steamed Fish With Lime and Garlic Recipe (ปลากะพงนึ่งมะนาว)


In this Thai recipe video I had the pleasure of hanging out with Pai from Hot Thai Kitchen - she’s a chef, a food lover, and she also makes awesome videos on YouTube - especially Thai recipes. We decided to cook one of both of our favorite Thai seafood dishes, in Thai called pla kapong neung manao (ปลากะพงนึ่งมะนาว), and in English a steamed barramundi fish (also called Asian sea bass), with lime sauce, garlic, and chilies. It’s actually quite easy to make this, it just takes a fresh fish and a few other common ingredients. It’s simple and delicious.

Join us in the Bangkok street food kitchen for an amazing recipe, and a dish that’s sure to be a stunner! Here are the ingredients you’ll need:

1 whole barramundi, about 1 - 2 kilos (or whatever size you can get) - you could also use a smaller fish if you’d like, or a different kind of fish
5 stalks of lemongrass
1 cup chicken stock or fish stock for the sauce
2 Tbsp finely chopped palm sugar
8 Tbsp lime juice
6 Tbsp fish sauce
2 head garlic, chopped
Thai chilies, to taste, finely chopped
20 - 25 sprigs cilantro, chopped
1- 2 stalks Chinese celery, cut into 1-inch pieces

For the method of making Thai steamed fish, make sure your watch the video for the complete tutorial, and also head over to the full recipe on the blog ( But really, all you have to do is steam the fish, mix the sauce ingredients all together, and then combine the plain steamed fish with the lime and chili garlic sauce, and you’ve got pla kapong neung manao (ปลากะพงนึ่งมะนาว).

Hope you can try this amazing steamed fish recipe at home!

Tuesday, 18 July 2017

Beluga Caviar is Black Gold: MUNCHIES Guide to Tehran (Part 3/3)


In this episode of The MUNCHIES Guide to Tehran, Gelareh feeds tankfuls of paddlefish and beluga—valued at up to $35,000 per fish—at the nation's first home of farm-raised caviar, Shilat Fish Farm. Eventually, these prized bottom-dwellers will be killed and harvested in a factory in Northern Iran, but currently they live in conditions similar to their species' natural ocean habitat. 

In the spirit of farm-to-table fine dining, Gelareh gets the royal treatment at Li Dona, a members-only restaurant and jazz lounge. She learns that when it comes to fish eggs, bigger is not necessarily better, as she tastes spoonfuls of "black gold" on toast served with butter, onion, egg, pepper, and lemon juice. 

Sunday, 16 July 2017

Friendly Indonesian Street Food: Nasi Gule Solo


Bahan gulai khas solo:

500 grm daging kambing / daging sapi potong potong.
3 ltr air
5 buah Cabe / Lombok Merah
Bumbu gulai khas solo yang dihaluskan:

1/2 sendok makan ketumbar
1 sendok makan lada halus
1 sdt  jinten
1 sdt  kelabet
3 btr kapulaga hijau
4 btr bawang putih
8 bh bawang merah
3 cm jahe
3 cm lengkuas
3 cm kunyit
1/4 buah biji pala
2 btr cengkeh,
4 sdm minyak sayur untuk menumis.
1 bh bawang Bombay, iris tipis.
3 lbr daun jeruk
2 lbr daun salam
2 btg sereh, di memerkan
3 cm kayu manis utuh
300 ml santan kental / santan kara
mecin dan garam secukupnya
Cara membuat gulai kambing / sapi khas solo:

1. Didihkan air, masukkan daging kambing/ daging sapi, biarkan hingga mendidih dan empuk
2. lalu beri daun jeruk, daun salam, kayu manis, dan cengkeh.
3. lalu Panaskan minyak sayur dalam wajan, masukkan sereh goreng sampai wangi sebentar jangan telalu lama,
4. masukkan bawang Bombay, tumis sampai layu, lalu masukkan bumbu gulai halus, tumis terus sampai wangi dan matang, beri kuah daging sedikit, aduk-aduk.
5. lalu Tuangkan bumbu kedalam panci / kuali yang berisi daging ,
   rebus terus hingga daging lunak.
6.Tambahkan 5 buah Cabe Merah  Lombok yg suda di belah menjadi 2 bagian
7.Tuang santan kental, didihkan sebentar lagi.lalu Angkat.
8.gulai kambing / gulai sapi khas solo siap di sajikan:
Url :

Saturday, 15 July 2017

Sate Padang Ajo Ramon - Indonesian Street Food in Jakarta!

Sate, also spelled satay, is one of the most popular forms of Indonesian street food, and there are many different version of sate available. One of the types of sate, originally from Padang in Sumatra, is called Sate Padang, and it’s one of the versions that seems to have a very strong following of people that love it.

For my first taste of Sate Padang in Jakarta, I went to a place called Sate Padang Ajo Ramon, located in south Jakarta in a lovely shade covered neighborhood. I think it actually sets up in the evening in front of a market, but it’s a nice friendly and quiet place for a food stall. When you walk up, you can already smell the aroma of the grilling skewers of meat. 

The skewers of meat were quite small, but they were just coated in a thick layers of fragrant spices before being grilled. You could get a variety of different parts of the beef, including regular meat, intestines, or tongue, and tongue is one of the most popular cuts for Sate Padang. I ordered half tongue and half meat. After the sate were finished grilling, they were put on a plate along with ketupat (rice cakes) and then the entire plate was covered in a thick brown gravy sauce. The actual skewers of the grilled meat, plus the brown gravy is what makes Sate Padang so unique.

I have to admit, it’s not one of the prettiest Indonesian dishes, but Sate Padang absolutely makes up for its looks with flavor. With every bite I took, the spices literally exploded in my mouth.

From eating my first plate of Sate Padang in Jakarta, I’ve become a little bit obsessed. The only reason I didn’t have another plate immediately is because I came here right after eating a big seafood meal, so I was pretty stuffed.

Resepi Sate Padang

1 kilo daging lembu
50 gram tepung beras
4 lembar daun limau purut segar
1 batang serai – diketuk
2 potong asam keping
Garam secukupnya
Bahan yang perlu dikisar halus:
10 biji cili merah
2 sudu makan biji ketumbar
1 sudu teh jintan bulat
1 sudu teh jintan manis
10 biji bawang merah
1 sudu makan kunyit – dicincang atau potong
2 cm halia – dicincang
2 cm lengkuas – dicincang
Cara buat Kuah:
1.Didihkan sisa kuah daging rebus tadi, sebanyak 500 ml sahaja
2.Tambahkan tepung beras yang telah dicairkan, dan kacau sehingga sebati dan mengental
Cara membuat sate padang :
1.Rebus dahulu daging tersebut sehingga empuk bersama semua bahan yang dikisar halus kecuali tepung beras.
2.Setelah siap direbus dan ditoskan,potonglah daging tersebut mengikut ukuran daging sate serta tusuk sampai habis.
3.Akhir sekali,bakar daging sate tetapi jangan lupa sapukan minyak campuran diantara minyak dan gula pada dagingnya serta bakar sampai masak.
4.Bila sudah masak,bolehlah dihidangkan.
P/s : Resepi Sate Padang lebih sedap jika tidak dimasak dengan begitu kering dan dibiarkan berjus sedikit kerana rasanya akan lebih menyerlah.

Friday, 14 July 2017

Indonesian Oxtail Soup (Sop Buntut)!

I’ve always been a huge fan of any type of oxtail, from oxtail soup to oxtail stew. So when I was in Jakarta, I was not going to miss the opportunity to eat a meal of sop buntut, or oxtail soup. When I arrived to Sop Buntut Cut Meutia, unfortunately they didn’t have any buntut bakar available (grilled oxtail), so I had to just settle for only the sop buntut. Overall, it was a little salty, but did taste pretty good.

Cara Membuat Resep Sop Buntut Istimewa Bumbu Spesial

Bahan bahan dan Bumbu Resep Sop Buntut Sapi Bumbu Spesial

  1. Sesuai namanya, bahan utama yang diperlukan adalah ekor sapi atau buntut yang sudah dicuci bersih kurang lebih sebanyak 500 gram saja.
  2. Bawang bombay ukuran sedang besar kurang lebih sebanyak setengah pcs saja atau satu batang ukuran kecil sekali. Kupas kulit luarnya dan potong menjadi 6 bagian lalu pisahkan lembaran lembaran bombaynya.
  3. Kayu manis kurang lebih sepanjang 5 cm saja.
  4. Kapulaga kurang lebih sebanyak 2 sampai 3 butir saja.
  5. Kaldu instan rasa sapi kalau suka secukupnya atau kurang lebih satu kotak saja.
  6. Sayuran wortel ukuran sedang kurang lebih sebanyak 1-2 batang saja. Kupas kulitnya lalu iris kecil kecil sesuai selera.
  7. Seledri kalau suka kurang lebih sebanyak 3 batang. Cuci bersih lalu potong potong sesuai selera.
  8. Kentang ukuran sedang besar kurang lebih sebanyak 1 pcs saja. Kupas kulitnya lalu potong sesuai selera.
  9. Daun bawang ukuran sedang besar kurang lebih sebanyak 1 batang. Cuci bersih lalu iris tipis tipis.
  10. Bawang putih ukuran sedang besar kurang lebih sebanyak 4 pcs. Kupas kulitnya untuk dihaluskan (untuk bumbu halus).
  11. Merica halus atau bubuk secukupnya sesuai selera atau kurang lebih sebanyak setengah sendok kecil (untuk bumbu halus).
  12. Pala bubuk secukupnya atau kurang lebih seperempat sendok kecil saja (untuk bumbu halus).
  13. Garam dapur beryodium secukupnya sesuai selera.
  14. Air bersih untuk merebus buntut sapinya secukupnya.
  15. Minyak sayur atau bisa juga menggunakan mentega secukupnya untuk menumis bumbunya.

Cara Membuat Sop Buntut Enak Mudah

  1. Untuk mengurangi lemak yang biasanya muncul saat mulai dingin, rebus buntut sapi yang sudah dipotong potong sampai mendidih lalu buang air rebusannya.
  2. Cuci bersih buntuk yang sudah direbus diatas dengan air mengalir lalu rebus kembali dengan air bersih dengan api kecil. Jangn lupa cuci bersih panci bekas rebusan langkah pertama dan tutup panci supaya cepat empuk.
  3. Siapkan penggorengan dengan api sedang kecil dan beri minyak sayur atau mentega secukupnya untuk menumis bumbunya.
  4. Masukkan potongan bawang bombay dan aduk aduk sampai tercium bau harum.
  5. Masukkan bawang putih yang sudah dihaluskan, pala dan merica bubuknya lalu aduk aduk lagi sampai harum.
  6. Masukkan kapulaganya, 5 butir cengkeh dan batang kayu manisnya lalu aduk aduk kembali sebentar supaya semua bahan tercampur merata. Ingat jangan terlalu lama mengaduknya supaya bumbunya tidak ada aromanya gosongnya lalu matikan apinya.
  7. Masukkan tumisan diatas ke dalam panci rebusan lalu aduk aduk kembali supaya semua bumbu sop buntutnya tercampur rata lalu masak sampai buntutnya hampir empuk.
  8. Masukkan potongan kentang, wortel, seledri atau sayuran lain kalau suka dan aduk aduk kembali supaya semua bahan tercampur rata.
  9. Masukkan garam dapur beryodiumnya lalu aduk aduk kembali suapay tercampur rata. Masak lagi sampai buntuk empuk dengan api kecil saja.
  10. Cicipi sekali lagi dan tambahkan garam dapur kalau diperlukan.
  11. Masak dan tutup panci sampai benar benar empuk lalu angkat. Kuahnya bisa ditambahi air bersih kalau berkurang.
Selesai sudah Resep Sop Buntut dengan bumbu spesial diatas. Ternyata cara membuat sup buntut cukup mudah dan sederhana bukan. Resep sayur sop diatas lebih lengkap apabila dilengkapi dengan taburan bawang goreng, sambal rawit, kecap manis, beberapa irisan tomat dan beberapa potong emping goreng supaya lebih sedap dan nikmat. Karena kaldunya yang cukup banyak, resep masakan diatas cocok sekali dinikmati saat kondisi cuaca lagi dingin bersama seluruh anggota keluarga di rumah. Untuk ide resep sayur yang lain, silahkan mencoba Resep Sop ceker dengan Bumbu Istimewa atau Sop Ayam Spesial dengan Bumbu Rahasia.

Thursday, 13 July 2017

Fried Crispy Catfish (Pecel Lele) at Permata Mubarok 1

One for the many famous Indonesian foods, especially common at warungs and street food stalls is pecel lele, which is deep fried catfish. The catfish are usually pretty small, and they are lightly seasoned before being deep fried to a complete crisp.
Permata Mubarok 1 specializes in all sorts of deep fried things, and pecel lele is just one of them. They also had deep fried chicken and organs, and even deep fried napa cabbage - something that I had never eaten like this before. We ordered up a selection of different deep fried items, including some pecel lele, the deep fried catfish. And you could either order plain rice or nasi uduk, which is coconut fragrant rice, and I went with nasi uduk.
Finally, pecel lele wouldn’t be the same without sambal (chili sauce). They had a couple different versions of sambal, one was more sweet and the other was more just straight up chilies and garlic pounded into a beautiful condiment. 

You’ll find pecel lele all over Jakarta and Indonesia and it makes a popular and pretty tasty meal.

Cara Membuat Pecel Lele dan Bumbu Sambel nya!

  1. Ikan lele segar yang sudah dibersihkan, dibuat kerat-kerat pada bagian tubuhnya agar bumbu meresap. Lalu setelah dicuci dilumuri dengan jeruk nipis untuk menghilangkan bau amis.
  2. Lalapan seperti kol, slada, timun dan sebagainya sesuai dengan selera.
Bumbu untuk lele goreng yang dihaluskan:
Kemiri, ketumbar, bawang putih, jahe, lengkuas, kunyit dan garam dihaluskan
Pengolahan lele goreng:
Ikan lele segar yang sudah diberi jeruk nipis dilumuri dengan bumbu halus di atas, lalu biarkan sekitar satu jam agar bumbunya meresap. Setelah itu bisa langsung digoreng di minyak panas dengan minyak yang cukup agar matangnya merata. Angkat dan tiriskan.
Bahan untuk sambal pecel lele lezat:
Cabai merah segar, cabai rawit sedikit, bawang putih, bawang merah, gula merah, terasi dan tomat. Semua bumbu direbus kecuali terasi dan gula merah. Terasi dibakar hingga harum lalu dimasukkan bersama gula merah ke dalam bumbu yang sudah dihaluskan. Sebaiknya menggunakan gilingan manual agar rasanya lebih lezat dan terasa nikmat di lidah.

Tuesday, 11 July 2017

Insanely Spicy Grilled Chicken (Ayam Taliwang)

When I was in Jakarta, one of the Indonesian dishes I was recommended to try wat Ayam Taliwang, a type of grilled chicken that originates from the island of Lombok, and is famous for being incredibly spicy. When I heard grilled chicken and incredibly spicy, I knew ayam bakar Taliwang was something I needed to eat.

In Jakarta, I searched and found a restaurant called Ayam Taliwang Rinjani, and so one day for lunch my wife and I headed over there… little did I know I would have a near life changing grilled chicken experience. 

There were a couple of different types of grilled chicken you could order, including a sweet version, a spicy version, and the extra super pedas spicy version. We ordered one of each - the chickens were spring chickens so they were small and you can easily eat one or two whole chickens yourself. At the front of Ayam Taliwang Rinjani, they had a glass cabinet full of partially grilled chickens. Then as soon as you order, they take a chicken, cover it in whatever sauce you chose, and then put it back on the grill. The super extra pedas (meaning super extra spicy), was dunked in a bucket of sambal chili sauce and oil, and then put on the grill. When it was finished, there was literally about a 1 cm thick coating of chilis all over the chicken.

Ayam bakar Taliwang proved to be one of my ultimate favorite Indonesian dishes. The chicken itself was extremely flavorful and bursting with juices, and because it was grilled on a high heat it additionally had a nice flame flavor. But the greatest thing about the chicken was the incredible amount of chilies piled on top. It was truly a chicken changing experience!

Resepi Ayam Bakar Taliwang Khas Lombok
Bahan-bahan Ayam Bakar Taliwang:
• 1 ekor ayam/ayam kampung- belah 2
• 1 biji limau nipis 
• 1 sudu makan garam
• 1-2  makan minyak untuk menumis
• 3 sudu makan minyak masak/marjerin
• 2 helai  daun limau purut

• 10 biji  bawang merah
• 5 biji  bawang putih
• 7 biji cili merah  
• 5 biji cili api - kalau nak pedas boleh tambah lagi
• 1 sudu teh belacan-di bakar
• 1 sudu makan gula merah/gula melaka
1 sudu teh garam
• 1 buah tomato besar
CARA MEMBUAT Ayam Bakar Taliwang:
1. Basuh bersih dan kelar-kelar badan ayam dan lumuri ayam dengan jus limau nipis dan garam.  Ketepikan. 
2. Tumis bahan kisar  yang dihaluskan dengan minyak.  Kacau rata sehingga naik minyak.
3. Masukkan ayam dan lumuri  hingga ayam bersalut dengan rempah dan masak ayam sehingga setengah masak dan angkat.
4. Biarkan 1 jam agar bumbu meresap. Masukkan daun limau purut  ke dalam perut ayam. 
4. Bakar ayam di atas bara api (lagi sodap) atau oven dengan suhu 180-200C  sambil diolesi rempah dan margarine cair. Balik ayam agar masak sekata dalam 30-45 minit atau sehingga ayam masak keperangan.

Monday, 10 July 2017

Indonesian Street Food Sop Kaki Kambing - EXTREME Goat Soup!

In this Jakarta street food video, I was hanging out with Ken, who is a local Indonesian food blogger. We first went to a Sudi Mampir Restaurant to specifically eat a dish called sop kaki kambing, which is a famous Indonesian goat leg soup. It was an awesome place, with counter style seating, and there’s was a butchery in the back. They had all the different parts of the goat, all pre-boiled and ready to be ordered. To order sop kaki kambing, you first choose the different items that you want in your bowl, and then they will chop them up, and fill your bowl with the soup broth. We had a mix of just about everything included testicles, brain, and goat feet. It was a pretty intense bowl of goat soup, but it was also amazingly good. 

In addition to eating sop kaki kambing at Sudi Mampir Restaurant another Indonesian street food they serve at Sudi Mampir Restaurant is sate kambing, which is goat sate (satay). They were definitely the best goat sate’s that I had during my time in Indonesia.The pieces of goat were so tender and juicy, and grilled over an incredibly high fire heat. Then they were served with an amazing pureed peanut sauce, and some diced up chilies and tomatoes for garnish. The combination was incredible.

Sudi Mampir Restaurant
Address: Jalan Biak Jakarta
Open hours: Around 5 pm - Midnight daily
Prices: We paid 208,000 IDR ($15.52) for two bowls of organ soup and satay

After with finished with the sop kaki kambing, we headed over to Martabak 65A, which is one of the legendary names when it comes to the famous Indonesian martabak manis. Martabak manis is a sweet waffle type of dessert, which is filled with a variety of toppings, including chocolate, peanuts, and cheese. My favorite part of going to Martabak 65A was watching them make the martabak, by making a gigantic waffle, and then just absolutely filling it with topping and loading it with butter. I’m not really into sweets myself, so it was alright, but I was pretty happy with just a couple bites. I did enjoy the cheese version. It’s such an intense Indonesian street food dessert, that’s it’s a must try when you’re in Jakarta.

Resep Sop Kaki Kambing Bening Dan Tips Cara Membuat Bumbu

Bahan bahan Resep Sop Kaki Kambing Bening Spesial

  1. Bahan utama yang dibutuhkan adalah daging kaki kambing bagian paha yang segar (sebaiknya kambing muda atau jangan terlalu tua supaya tidak bau dan alot) kurang lebih sebanyak 1 kg saja. Kaki kambing tidak perlu dicuci (nanti direbus untuk menghilangkan kotoran kotorannya), cukup dipotong potong sesuai selera.
  2. Wortel ukuran sedang besar yang masih segar kurang lebih sebanyak 1 batang atau 2 batang. Cuci bersih, kupas kulitnya lalu potong kecil kecil sesuai selera.
  3. Daun seledri yang bagus kurang lebih sebanyak 3 batang saja. Cuci bersih lalu iris iris sesuai selera.
  4. Tomat merah yang segar ukuran sedang kurang lebih sebanyak 1 sampai 2 buah saja. Cuci bersih lalu belah menjadi beberapa bagian sesuai selera.
  5. Daun bawang yang masih segar kurang lebih sebanyak 1 sampai 2 batang saja. Cuci bersih lalu iris iris sesuai selera.
  6. Jahe yang sudah dimemarkan dan dibakar sebentar sebelumnya kurang lebih sepanjang 3 cm saja.
  7. Daun salam kurang lebih sebanyak 2-3 lembar saja.
  8. Batang serai supaya lebih harum aromanya kurang lebih sebanyak 2 batang saja.
  9. Daun jeruk kurang lebih sebanyak 3 lembar saja supaya tidak terlalu bau amis saat direbus.
  10. Bawang merah goreng secukupnya untuk bahan taburan saat akan disajikan.
  11. Air bersih secukupnya untuk merebus dan membuat kuah sop kaki kambingnya.
  12. Minyak goreng atau minyak sayur secukupnya untuk menumis bumbu resep sop kaki kambingnya.

Bahan Lengkap Bumbu Sop Kaki Kambing Enak

  1. Lada bubuk atau halus secukupnya sesuai selera atau kurang lebih sebanyak setengah sendok kecil saja.
  2. Bawang merah ukuran sedang besar kurang lebih sebanyak 5 sampai 6 siung. Kupas kulit luarnya lalu potong menjadi beberapa bagian supaya mudah saat akan diuleg nantinya.
  3. Bawang putih kurang lebih sebanyak 3 siung saja. Kupas kulit luarnya lalu potong menjadi beberapa bagian.
  4. Kayu manis ukuran sedang kurang lebih sepanjang 4 cm saja.
  5. Cengeh kurang lebih sebanyak 4 sampai 5 pcs saja.
  6. Pala yang sudah dihaluskan atau pala bubuk kurang lebih sebanyak 1 sendok kecil saja.
  7. Garam dapur beryodium secukupnya sesuai selera.
  8. Gula pasir putih secukupnya sesuai selera.
  9. Air jeruk kurang lebih sebanyak setengah sendok kecil supaya tidak terlalu bau amis khas kambing.

Cara Membuat Sop Kaki Kambing Bening Yang Enak dan Mudah

  1. Langkah pertama siapkan panci ukuran sedang besar dan beri air secukupnya (sampai semua bagian daging kambingnya terendam dengan air).
  2. Masak dan rebus air sampai mendidih lalu masukkan daging kambing yang akan digunakan untuk membuat resep sop kaki kambingnya. Kaki kambing yang akan direbus tidak perlu dicuci pakai air.
  3. Sambil direbus buang kotoran atau busa yang keluar. Setelah daging kambing setengah matang, buang air rebusannya dan ganti dengan yang baru. Masak sampai mendidih lagi dan paha kambingnya cukup empuk lalu angkat.
  4. Masukkan daun salam, jahe yang sudah dimemarkan, batang serai dan daun jeruk yang sudah dipersiapkan sebelumnya. Aduk aduk kembali supaya semua bahan tercampur rata.
  5. Sambil menunggu dagingnya empuk, haluskan dengan cara diuleg bawang merah, merica bubuk dan bawang putihnya sampai benar benar halus.
  6. Siapkan penggorengan dan beri minyak goreng secukupnya untuk menumis bumbu sop kaki kambing. Masukkan bumbu yang sudah dihaluskan diatas dan aduk aduk sebentar sampai tercium bau harumnya.
  7. Masukkan pala, cengkeh dan kayu manis ke dalam penggorengan diatas. Aduk aduk kembali sampai semua bahan tercampur rata dan tercium bau harum khas tumisan bumbu.
  8. Masukkan air bersih ke dalam wajan diatas (kurang lebih 1.5 liter) lalu masak kembali sampai airnya mendidih.
  9. Setelah mendidih, masukkan daging kambing yang sudah direbus sebelumnya beserta dan bawang yang sudah diiris, merica bubuk, daun seledri, daun bawang, tomat dan bahan lain. Aduk aduk supaya semua bahan tercampur rata.
  10. Masukkan garam dapur dan gula pasir secukupnya sesuai selera. Aduk aduk kembali supaya semua bahan tercampur rata.
  11. Masukkan air jeruk nya dan tambahkan garam, gula pasir atau merica bubuknya apabila diperlukan lalu angkat.
Setelah matang, ambil dan tuang sop kaki kambing dengan kuah bening diatas didalam mangkok. Teman teman bisa menambahkan taburan bawang goreng diatasnya. Selain dinikmati langsung, resep sop kaki kambing bening diatas juga cocok sekali dinikmati bersama sepiring nasi putih beserta emping, kecap manis dan sambal rawit yang pedas. Bagaimana menurut teman teman resep kaki kambing diatas? Cukup mudah bukan cara membuat resep masakan sop kambing bening diatas. Untuk ide resep masakan kambing spesial untuk hari raya Idul Adha yang lain, silahkan mencoba Resep Tengkleng Kambing Spesial Solo atau Cara membuat Sate Kambing yang Empuk dan Lezat. Buat teman teman yang menderita tekanan darah tinggi atau hipertensi, kolesterol atau asam urat sebaiknya sedikit berhati hati atau mungkin tidak mengkonsumsi sop kaki kambing ini dalam jumlah yang banyak.

Saturday, 8 July 2017

Amazing Fried Duck and Sambal at Bebek Goreng H. Slamet

At Bebek Goreng H. Slamet, you have a few different choices of deep fried duck (bebek goreng). If you're feeling really hungry you could order an entire fried duck, or you can just buy deep fried duck by the piece, and you have a choice of either the dark meat thigh or the breast. Since I couldn't make up my mind which one to choose I decided to get both of them, and I ordered the complete full plate set that included the deep fried duck plus rice, a plate of green herbs and vegetables, and last but not least an incredibly delicious sambal chili sauce.

The bebek goreng arrived to my table, and it was definitely pretty small, but it made up for its size by being packed with incredible flavor. I'm not sure exactly how the duck was prepared, but I'm guessing it was covered in a thin layer of flour or something like that before being deep-fried. It didn't have a real batter feel to it, but at the same time it did have an extra incredibly crispy skin and golden layer around the outside. And along with the deep fried bebek goreng, what was really mind blowing about my meal at Bebek Goreng H. Slamet, was the sambal chili sauce. It was an oil-based sambal, and it was just packed with red chilies and garlic. The chili sauce went so well together with the deep fried duck, rice, and then eating each bite with a fresh piece of lemon basil, was outstanding.

The bebek goreng at Bebek Goreng H. Slamet is undoubtedly very greasy, and it will leave you feeling like you just used to lip gloss, but there is no denying that the food is incredibly tasty. 

Bahan Bebek Goreng Empuk dan Gurih Ala H Slamet
  • 1 ekor bebek dan usahakan cari bebek yang masih muda lalu dipotong menjadi 4 bagian atau dipotong sesuai kebutuhan dan selera tentunya, dan jangan lupa dibersihkan ya agar bulu dan kotorannya hilang.
  • 1 buah jeruk nipis yang nanti diambil airnya, tujuan utamanya agar bau amis pada daging bebek hilang.
  • 5 lembar daun jeruk purut
  • 2 batang serai yang dimemarkan pada pangkal akarnya
  • 2 cm lengkuas juga dimemarkan
  • 1 bungkus penyedap rasa ayam (hanya bagi yang suka penyedap rasa)
  • 1 sendok teh gula pasir
  • minyak goreng secukupnya
Bumbu Bebek Goreng Empuk dan Gurih Ala H Slamet yang dihaluskan.
  • 7 butir bawang merah
  • 5 siung bawang putih
  • 5 cm lengkuas muda diparut
  • 3 butir kemiri
  • 3 sendok teh ketumbar disangrai dahulu sebelum dihaluskan
  • 3 cm kunyit
  • 3 cm jahe
  • 2 sendok teh garam
  • 1 batang serai diambil bagian putihnya lalu diiris halus
  • 1 sendok teh merica biji
Bahan bahan di atas sangat mudah didapatkan baik di pasar tradisional atau di pasar modern seperti supermarket, pasar segar dan sebagainya. Bila semuanya sudah ada dan peralatan dapur juga sudah siap mari kita membuat bebek goreng empuk ini.
  1. Satu ekor bebek yang sudah dipotong menjadi 4 bagian dan sudah dicuci bersih tadi dilumuri dengan air jeruk nipis diseluruh bagian dagingnya sambil diremas-remas sampai merata di seluruh bagian daging bebek tersebut, hal ini dimaksudkan untuk menghilangkan bau amis. Setelah air jeruk nipis merata pada daging bebek selanjutnya wadah ditutup rapat dan simpan sementara dalam lemari es selama 30 menit agar aroma jeruk meresap dalam daging. Setelah waktu yang ditentukan yaitu 30 menit baru daging bebek dibilas kembali dengan air bersih dan ditiriskan airnya.
  2. Haluskan bumbu-bumbu yang terdiri dari 7 butir bawang merah, 5 siung bawang putih, 5 cm lengkuas muda parut, 3 butir kemiri, 3 sendok teh ketumbar sangrai, 3 cm kunyit, 3 cm jahe, 2 sendok teh garam, 1 batang serai iris halus dan 1 sendok teh merica biji. Setelah halus lalu bumbu tersebut digoreng hingga harum dan masukkan  5 lembar daun jeruk purut, 2 cm lengkuas yang sudah dimemarkan, 1 bungkus penyedap rasa ayam dan 1 sendok teh gula pasir.
  3. Bila bumbu telah mengeluarkan aroma wangi masukkan potongan daging bebek dan diaduk agar bumbu meresap dan semua bagian daging bebek terbalur bumbu. Tuangi air secukupnya dan dimasak dengan menggunakan api sedang sampai airnya mendidih. Setelah mendidih kecilkan apinya dan biarkan daging bebek sampai empuk dan bila airnya berkurang dapat ditambahkan lagi sampai bebek benar-benar empuk. Jangan lupa untuk mencicipi bumbunya dan bila dirasa ada yang kurang misalnya kurang asin, kurang manis dan sebagainya bisa ditambahkan sesuai selera masing-masing.
  4. Setelah daging bebek empuk matikan kompornya dan biarkan selama 1 jam agar bumbu-bumbu meresap dalam daging. Sementara siapkan minyak panas yang banyak untuk menggoreng bebek yang telah didiamkan selama 1 jam tadi.
  5. Setelah minyak panas masukkan potongan bebek dan goreng hingga daging bebek kering baru kemudian diangkat dan ditiriskan. Bersama dengan sambal korek bebek goreng empuk dan gurih ala H Slamet sudah siap untuk disajikan.

Selain dengan sambal korek yang menjadi ciri khas pendamping bebek goreng empuk haji Slamet variasikan juga dengan irisan ketimun, kol, daun kemangi dan lain-lain agar lebih lengkap menikmatinya. Pada ukuran 1 ekor bebek bila dipotong menjadi 4 bagian maka dapat dihidangkan untuk 4 orang atau 4 porsi. Bagaimana tertarik untuk mencobanya ? selamat mencoba.

Bahan bahan Resep Bebek Madura Bumbu Hitam Asli

  1. Sesuai namanya, bahan utama yang dibutuhkan adalah 1 ekor bebek yang baru saja dipotong ukuran sedang. Cuci bersih lalu potong daging bebek sesuai selera (kurang lebih sebanyak 8 ekor saja).
  2. Jeruk nipis yang diambil airnya kurang lebih sebanyak 1-2 buah saja. Peras airnya untuk menghilangkan bau khas bebeknya.
  3. Daun jeruk kurang lebih sebanyak 12-15 lembar saja. Cuci sebelum digunakan.
  4. Tomat segar ukuran sedang besar kurang lebih sebanyak 2 buah. Cuci bersih lalu iris iris.
  5. Batang serai kurang lebih sebanyak 2 batang saja.
  6. Gula merah atau gula jawa secukupnya sesuai selera atau kurang lebih sebanyak 2 sendok makan gula yang sudah disisir.
  7. Air asam jawa kurang lebih sebanyak 1-2 sendok makan saja.
  8. Garam dapur dan gula pasir secukupnya kalau diperlukan
  9. Minyak goreng baru secukupnya atau kurang lebih sebanyak 1/2 liter.

Bahan Bumbu Bebek Madura Asli

  1. Bawang putih kurang lebih sebanyak 4-5 siung saja. Kupas kulit bawang lalu potong supaya mudah saat akan diuleg.
  2. Bawang merah ukuran sedang besar kurang lebih sebanyak 10 siung saja. Kupas kulit bawangnya lalu potong supaya mudah saat akan diuleg.
  3. Kencur yang sudah dibersihkan kurang lebih sepanjang 3 cm saja.
  4. Batang kunyit yang sudah dikupas kurang lebih sepanjang 2-3cm saja.
  5. Kemiri kurang lebih sebanyak 5 pcs saja.
  6. Buah cabai rawit merah secukupnya sesuai selera atau kurang lebih sebanyak 15 sampai 22 pcs.

Cara Membuat Nasi Bebek Madura Yang Mudah, Enak dan Lezat

  1. Siapkan wadah yang bisa ditutup dan masukkan potongan daging bebek bersama dengan air jeruk nipis. Aduk aduk supaya rata air jeruknya ke semua bagian dagingnya.
  2. Masukkan kedalam lemari pendingin kurang lebih selama 30 menit supaya bau amis khas unggas ini hilang.
  3. Selanjutnya haluskan dan uleg semua bumbu bebek goreng maduranya sampai benar benar halus dan merata.
  4. Siapkan penggorengan dengan api sedang kecil dan tuangkan minyak secukupnya (kurang lebih 100ml).
  5. Masukkan bumbu bebek madura ke dalamnya dan aduk aduk sampai tercium bau harum khas tumisan.
  6. Tambahkan minyak lagi (kurang lebih 350 ml) dan aduk aduk sebentar.
  7. Masukkan daging bebek beserta daun jeruk, gula merah, asam jawa, daun serehnya dan kemudian aduk aduk dan masak dengan tutup (diungkep).
  8. Tambahkan sedikit air apabila daging bebeknya sudah mulai tidak terendam minyak dan masak lagi sampai benar benar empuk dan warnanya menghitam (kurang lebih selama 3.5-4 jam).
  9. Setelah dagingnya empuk, koreksi rasanya dan tambahkan garam dan gula pasir apabila diperlukan. Aduk aduk kembali sebentar.
  10. Matikan api dan angkat. Resep Masakan Bebek Goreng Madura siap dihidangkan.
Selesai sudah cara membuat nasi bebek madura bumbu hitam nya. Memang dibutuhkan waktu yang cukup lama untuk membuat resep bebek madura hitam ini. Tetapi hasilnya pasti bisa mengobati waktu kita untuk memasaknya tersebut. Kalau mau cepat, sebenarnya daging bebeknya bisa dipresto terlebih dahulu sebentar sampai agak empuk, baru dicampur dengan bumbu bebek hitam asli maduranya. Untuk ideresep masakan enak yang lain, silahkan mencoba Ayam Goreng Kalasan atau Resep Ayam Goreng Kremes Spesial Ala Ny Suharti.

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