Description:
Masih dalam rangka menghabiskan kentang kebun hasil panen Musim Panas lalu. Kentang yang tersisa adalah kentang kecil mungil yang ga bisa dijadiin chips. Paling-paling bisa direbus dijadiian salad atau cemplungin jadiin sup bareng sama sayuran lainnya. Selain itu bisa juga nih dijadiin sate kayak begini, enak juga. Ide ini muncul karena hasil sms-an sama ibunda, soalnya inget suatu kali ibunda pernah bikin sate kentang ditusuk sama daging sapi. Karena di freezer masih punya daging kambing sisa sembelihan kangmas tempo hari, ya pake kambing aja. Ya sutra, deh ramuannya hanya ikutin saran ibunda yang ga pake ukuran. Jadi ini cuma kira-kiraan ya, silakan dimodifikasi sendiri deh, sesuai selera masing-masing. Pake ayam juga enak kali ya!

Ini entryku untuk MFM #8, yang bulan ini diselenggarakan di dapurnya Nana. English version please visit http://homemades.blogspot.com/2007/11/summer-in-store-2.html

Ingredients:
350g kentang kecil,
400g daging kambing/sapi dipotong dadu,
3 siung shallots (di Indo kalo bamernya kecil-kecil ya pake 5-6 siung deh), 3 siung baput (sesuaikan aja deh sama besar-kecilnya, kalo di sini baputnya segede jempol hehehe),
2 sdt saus cabe/sambal ulek (di sini ada sambel ulek botolan, lumayan juga sih buat gantiin cabe kalo cabe lagi mahal, kalo pake cabe segar ya sekita 3 atau lebih deh sesuai dengan selera),
3 cm jahe (aku suka pake jahe yang banyak, katanya sih bikin daging jadi lebih empuk),
1 ½ sdt kunyit bubuk (nyang punya kunyit segar, sekitar satu ruas deh),
2 lbr daun salam,
450ml coconut cream + 200ml air (paling enak sih marut satu butir kelapa trus disaring santan kental dan santan encernya, mmm... rasanya bakal lebih mantaaavvv!),
garam dan gula

Directions:
Setelah dikupas dan dibersihin semua bumbu ditumbuk atau diproses halus di FP. Panaskan santan dan bumbu (termasuk daun salamnya) hingga mendidih, lalu masukkin daging dan kentang. Masak hingga daging empuk dan kentang matang. Kalo udah matang, jangan dimasak terus, tapi angkat dulu, sisihkan. Sisa santan rebusan dididihkan sampai kental banget, lalu daging dan kentang masukkan lagi, supaya bumbu merata membaluri kentang dan daging. Setelah agak dingin dan mau disajikan, tusuk kentang dan daging pake tusuk sate. Trus panggang bentar di oven (hot grill setting) atau di atas bara arang sampai panas dan harum. Hidangkan dengan nasi panas, lalaban sayuran, dan lauk lainnya (kalo di kita kan lauk musti lengkap hehehe... eh kriuk-kriuk pake kerupuk atau rempeyek enak juga nih... hiks... kapan ya bisa bikin rempeyek? Kagak ada kapur sirih nih!

The case is this: we are heading towards Winter while fellow bloggers in other parts of the world are enjoying Summer and sunshine. You're keeping your jumpers in the wardrobe, while we have to put woolly jumper and snuggly boots.

The lovely Chris of Mele Cotte invites us to dig deeeeep in our freezer to find what to cook or enjoy. I was sure that I have frozen our Summer vegetables, including the corn cobs. I was still quite surprised though to find that I still have a bag of homemade lamb patties in there. Yippiiee!!

So, here's what I did. Since I had thawed them all, I had to cook them straight away. The first four patties I grilled and served with homemade burger buns, slices of cheese and lettuce for lunch. The last four patties I crumbled, and toss them in balls of noodle and ginger coy sum to make Lamb Burger with Ginger Coy Sum Noodle Salad for dinner. We had to have it hot on a hot plate with tapioca crackers as an accompaniment and a bit of fun, to battle the chilly nights. My children were still taking a little bit of rice as their side dish with slices of thin omelette and a sprinkle of cashew nuts. This chilly weather we have had recently has made their appetite doubled the size of their own plates.

This is my entry for The Deep Freeze Summer [Winter, Chris?] Challenge, hosted by Chris of Mele Cotte. The deadline is around the corner, so send your entry by 8 June, 2007.

Lamb Burger with Ginger Coy Sum Noodle Salad

Noodles: 4 balls of dried egg noodles, cook following the packet instructions. Drain, and toss with 1 tsp sesame oil to prevent them getting sticky.

Patties: 4 lamb patties (beef is alright too), crumbled with a fork to chunky pieces, 2 shallots, finely chopped, 2 cloves garlic, finely chopped, 1 stick of celery leaves, finely chopped, salt and pepper, 2 tsps kecap manis (sweet soy sauce), ¼ cup fresh beef stock (I also had frozen homemade beef stock in ice trays and transferred them into a freezer bag), 1 spring onion, chopped and separate the whites and the green parts, oil for cooking

Heat the oil, cook the chopped shallots and garlic until soft and fragrant, add in the crumbled patties. Cook until the meat is browned. Add in the chopped spring onion (white part). Cook until soft. Add in kecap manis, cook for a further 5 minutes. Pour in the stock and simmer for 5 minutes. Add in the celery leaves, stir well. Check the seasoning. Add in the chopped spring onion (the green part-if you want to make a garnish, put the sliced spring onion in cubes of ice, they'll become wrinkled shortly after they touch the ice). Set aside.

Ginger Coy Sum: 1 bunch of coy sum, steamed and drained, 2cm ginger, finely grated, 2 cloves garlic, finely chopped, 1 tsp hoisin sauce, ¼ tsp sugar, pepper, oil for cooking

Heat the oil, cook the chopped garlic until fragrant. Add in the grated ginger, cook until fragrant (take care the garlic cannot become really dry). Add in the hoisin sauce, sugar, pepper. Correct the seasoning. Remove from the pan, and toss the steamed coy sum well.

Assemble: Put noodles in a large bowl, mix in the meat, combine well. Then toss in the ginger coy sum. Let the sauce mingle. There should be enough soupy broth coming from the cooked meat. Enjoy.

If you have more ideas to cook meat, please send your entry on Cook and Eat Meat event by 16 June 2007 to cookandeatmeat(at)gmail(dot)com.

Karena semua anggota kluarga suka cake ini, aku bikin hari Sabtu. Nyobain didekor inspirasi dari blognya Riana, aku bikin fruitsnya dari almond paste. Gampang banged. Frosting seperti biasa, pake cream cheese. Juga lagi nyobain border pake rope. Ini ngedekornya cuma pake dua tip: rosette kecil dan no 00 Candyman Sydney.

Cakenya sendiri moist, karena pemakaian nenas. Aku pake nenas segar yg dicacah halus.

 

Menyedihkan ya kalo bikin cake ternyata gagal, ga sesuai dengan harapan :P Pagi ini aku nyobain bikin coklat sifon ini, resep dari Riana, temen Milis yang super duper ahli bikin cake :D Lihat di blognya hasilnya mengembang dengan sempurna, tinggi dan tebal. Hasilku sih tinggi juga, sampe menuh2in loyangnya, tapi ga tumplek plek. Mengembangnya bagus banged sampe aku sendiri terkagum2 hehehe... lah ini kali pertama aku bikin sifon, gembira kan lihat hasilnya mengembang sempurna. Hampir 1/4 waktu pemanggangan tiba2 si permukaan cake tampak sobek, dua goresan. Nah loh, apa yang salah nih pikirku. Tapi udah segitu aja. Setelah selesai, oven beeping, aku keluarin dari oven dan ditunggingin di mulut botol sampai dingin di loyang, sesuai resep. Tapi ternyata oh ternyata setelah aku keluarin si cake manteb di loyang kagak mau keluar2 huaaaa... udah aku bantu pake pisau pinggir2nya, aku ketuk2 bagian pantat loyang supaya si cake mau kelaur, kagak mau keluar juga. Eh, saat keluar malah bagian bawah cake manteb di dasar loyang, bagian atasnya keluar akhirnya...huaaaaaa... apa yang salah ya? Kok ga bisa meluncur keluar? Temen2 punya masukan ga ato crita2 kalo2 pernah ngalamin kejadian kayak aku biar aku jadi berbesar hati hehehe :D

Ini cerita lama, berhubung masih ngaplod foto2 stock, tentang ilmu sesat yang terjadi di dapurku. Suatu pagi aku nyobain bikin pancake coklat pake blueberries, tuang punya tuang wah ini kok adonannya ga abis2 deh rasanya, buanyak banged, sementara anak2 dan suami udah pada kenyang dan kelayapan ke kebun. Aku jadi eneg juga liyat adonannya, akhirnya pikir punya pikir, kayak apa ya adonan pancakes dimasukkin ke loyang muffins? Kan adonannya pake mentega juga, tepung juga, BP juga, dan rasanya cukupan untuk bikin 6 buah muffin ukuran sedang. Yah udah, aku siapin dulu loyangnya cara seperti biasa deh tapi tanpa paper cases. Akhirnya, jadi deh tuh muffins, tapi bentuknya lucu banged, bikin aku ketawa ketiwi sendiri. Lah tengahnya munjung begitu. Tapi enak juga loh, kan aku tambahin bluberries dan coklat chips di tengah2nya. Hayooooo syapa yang punya resep pancakes cobain deh main sulap pake loyang muffins huehehehehe...

Basic Rules
1. Select foods of high quality. Freezing retains quality, but cannot improve it.
2. Choose best varieties of fruits and vegetables.
3. Freeze garden products immediately.
4. Scald vegetables.
5. Use proper packaging materials. All foods in the freezer must be protected against air and escape of moisture.
6. Freeze foods immediately after packaging.
7. Store food at 0C or below.
8. Observe recommended storage periods. Plan a constant turnover of the freezer contents so no foods are kept too long.
9. Avoid refreezing thawed foods.

Freezing Vegetables
Varieties: some vegetables are better for freezing than others (onions, radishes, lettuce, cabbage, cucumbers and celery do not retain their crispness upon thawing; the texture of whole or sliced tomatoes is changed by freezing, but tomato juice and puree freeze very well).

Harvest vegetables at optimum maturity: beans 'snap', peas are tender and sweet, and corn kernels are milky--they are at their best to be frozen, do not wait until they become mature or starchy.

Speedy preparation: the rule: two to three hours from garden to freezer. Vegetables rapidly lose food value and freshness if allowed to stand for even a few hours in a warm room. Obtain those purchase from the grower or market soon after they are harvested. Gather vegetables from your own garden in the cool hours of the morning, prepare and freeze them at once. If there must be a delay, keep the vegetables cold.

Wash, sort and trim before scalding: wash vegetables in cold running water. Then carefully sort, trim, and cut them into uniform sized pieces--just as you would for cooking and serving.

Scalding is a necessary step: fresh vegetables contain chemical substances called enzymes which are essential to growth and ripening. If allowed to continue working in mature harvested products, they will cause serious destruction of vitamins, textures, flavours, and colors--even during zero storage.
The action of enzymes is retarded by scalding (or blanching) vegetables in boiling water or steam. this preheating process also brightens the color of the product, makes packaging easier and reduces the number of bacteria. The correct scalding time for each vegetables has been determined. Accurate timing is imprtant as the product should be neither over-scalded nor under-scalded.

Equipment for scalding: you can use a steamer, or a blancher with a perforated basket inset. The deep well cooker, electric roaster, pressure cooker all may be adapted for scalding purposes.

Water scalding vs steam scalding. Vegetables may be scalded in either noiling water or steam. However, in the home, the boiling water methos is more reliable because there is more uniform heat penetration of the vegetable. the loss of water-soluble vitamins and minerals in vegetables during steam scalding is not appreciably less--for practical purposes--than during water scalding. Leafy vegetables should never be steamed because the leaves mat and heat unevenly (broccoli is considered slightly better if steam scalded).

Source: Unknown (as the book is really old, and i lost the front and back cover, i don't know who wrote it. to whoever wrote this book, i thank you).