Category Archives: Yum Yum Reviews :9

Pelajaran dari Lomba Debat: Suatu Kerinduan (Bocoran Tulisan untuk Kumpulan Cerita Penerima Beasiswa LPDP hahaha)

Dear all,

Teman-teman awardee LPDP sedang menyusun sebuah kumpulan cerita dari sesama awardee yang mendapatkan beasiswa ke luar negeri (S2 maupun S3). Ada yang menceritakan tentang suka duka mencari beasiswa, hal-hal positif yang bisa diambil dari negara tujuan untuk diimplementasi di Indonesia, bagaimana bertahan hidup di luar negeri, dan lain sebagainya, termasuk kategori “Lain-Lain”. Kumpulan cerita ini sekarang masih dalam tahap editing, tapi biarin deh, ini aku post tulisan yang aku kirim buat mereka, di bawah kategori “Lain-Lain” (walaupun nggak tau juga ya, siapa tau ada juga bagian dari kisah ini yang diedit, so you know inilah versi yang belom diedit).

Selamat menikmatiii ^_^

 

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Pelajaran dari Lomba Debat: Suatu Kerinduan

(Fajri Matahati Muhammadin, LLM in International Law, University of Edinburgh, United Kingdom, P.K. 2)

Kemenangan yang Ajaib

Pada tanggal 9-10 November 2013 di King’s College London, saya mengikuti lomba debat bahasa Inggris khusus WNI di United Kingdom (UK) yang diadakan oleh ISIC dan PPI-UK. Di lomba tersebut, saya berpartner dengan Omi Ongge (beasiswa DIKTI, di London Metropolitan University) atas nama Jogja Debating Forum (JDF). Setelah mengalahkan tiga tim di babak penyisihan (Newcastle, Indonesia Mengglobal, dan Edinburgh), tim kami lolos ke final untuk rematch melawan Indonesia Mengglobal.

Yang ingin saya ceritakan adalah hikmah yang saya dapat di babak final lomba tersebut, saat melawan tim “Indonesia Mengglobal” yang terdiri dari Willy Limiyadi (Oxford University) dan Santi Nuri Darmawan (King’s College London). Di babak final tersebut, dewan juri terdiri dari empat orang akademisi bergelar Doktor, satu orang Inggris yang tidak saya kenal, dan Bapak Dubes RI untuk UK.

Tema mosi untuk babak tersebut adalah (diterjemahkan) “kurangnya cinta tanah air, yang berimbas pada kurangnya permintaan pasar, menghambat daya saing industri manufaktur Indonesia”, di mana tim kami berperan sebagai Tim PRO.

Objektif dari pengalaman saya sembilan tahun menjadi pengajar dan juri debat, kami kalah (walaupun barangkali tidak telak). Saya kuliah hukum perang dan partner saya politik, sedangkan lawan kami kuliah ekonomi. Tapi terjadi keajaiban. Tiga juri memihak kami, dan tiga memihak lawan. Karena seri, panitia meminta penonton menentukan pemenang.

Alhamdulillah, penonton memilih kami jadi juara!

Kenapa kami bisa menang? Banyak spekulasi. Memang saat menyampaikan argumentasi, saya setengah stand-up comedy sehingga menghibur banyak penonton. Mungkin penonton (mayoritas peserta presentasi paper ilmiah) sudah lelah dengan rangkaian acara yang panjang, sehingga agak kurang tertarik menyimak penjelasan yang relatif rumit tentang faktor-faktor daya saing industri manufaktur dan lebih senang dengan lawakan saya? Itu adalah salah satu alasannya. Namun, yang lebih penting lagi, adalah mendengar apa yang dikatakan oleh beberapa penonton yang saya tanya setelah acara selesai.

Agen Ind*mie

Terus terang saya agak muak membaca materi yang sudah kami unduh tentang topik tersebut. Begitu banyak yang harus dibaca, sedangkan waktu begitu sedikit, dan sebagian besarnya terlanjur kami habiskan dengan mengobrol. Omi maju pertama, menceritakan bagaimana industri garmen Indonesia jatuh bukan karena kualitas tetapi karena pembeli lebih suka label asing. Itu saja yang berhasil kami serap dari bahan bacaan, dan saya tentu harus bawa materi yang berbeda. Saya memutuskan untuk curhat saja.

Sebetulnya saya intinya menyampaikan bahwa kecintaan produk dalam negeri bisa menjadi ajang mouth-to-mouth advertising saat putri-putra tanah air sedang ada di luar negeri. Jenis advertising tersebut sangat efektif karena tidak memakan biaya, dan langsung berdampak pada grassroot society. Tapi, sambil curhat ternyata saya malah seakan menjadi agen mie instan terbaik dunia.

Saya bercerita bahwa saya begitu suka pada merk tersebut, tetapi kecewa dengan ‘Export Product’ yang dijual di UK karena rasanya agak lain (baca: kurang micin hehehe). Akhirnya, saya mencari pemesanan online untuk mencari produk yang lebih otentik. Dan karena biaya kirim yang lebih irit kalau memesan banyak, saya akhirnya memperdayai beberapa teman dari negara lain (misalnya Estonia, Hong Kong, Saudi Arabia, Palestina, dlsb) untuk ikut membeli. Mereka memang suka Ind*mie, tapi belum pernah merasakan produk ‘otentik’ (kecuali yang dari Hong Kong).

Kisah kawan dari Hong Kong menarik juga. Di sana, Ind*mie nomor satu diikuti Niss*n di nomor dua, karena Ind*mie jauh lebih murah walaupun Niss*n lebih enak. Sedangkan di Korea Selatan, Ind*mie nomor dua karena, walau Niss*n lebih mahal, tetapi warga Korsel lebih cinta produk tanah airnya. Tentu contoh ini saya ceritakan dalam argumentasi saya.

Sangat menyenangkan rasanya saat berargumentasi di podium, sambil tertawa terus menerus bersama penonton. Sayangnya, saya harus kemudian agak berkecil hati karena begitu pembicara kedua lawan kami maju (Santi), berlapis-lapis analisisnya menghantam argumen saya yang hanya didukung oleh curhat kangen mie instan tanah air. Karena itulah, saya fikir mungkin kebetulan saja juri memutuskan seri dan penonton sedang ingin dihibur saja.

Bukannya itu salah, karena bisa jadi itu memang benar. Tetapi saat saya tanya beberapa kawan di bangku penonton, mereka mengatakan hal yang sama.

Gue jadi pengen makan Ind*mie”

(Ada yang menambahkan “…padahal gue udah makan.”)

Santi pun memulai pidato argumentasinya dengan (terjemahan): “Fajri kok berani bilang Niss*n lebih enak daripada Ind*mie?

Setelah pidatonya selesai, kami bersalaman dengan lawan kami, dan topik pertama yang dibahas adalah tentang kurang otentiknya Ind*mie yang dijual di UK, dan kami sedikit berdebat lagi produksi Ind*mie mana yang lebih mendekati otentik (Santi: Produksi Saudi, saya: Impor dari Hong Kong yang dijual di Chinese Store). Diskusi senada dengan kawan-kawan lain terjadi setelah acara usai.

Cuma kebetulan saja yang saya bahas di lomba ini hanyalah mie instan. Pada kenyataannya, bukan cuma ind*mie saja yang dikangeni oleh para WNI yang menonton acara tersebut. Kisah Ind*mie ini hanya puncak gunung es dari apa yang ingin saya ceritakan (walaupun sudah menghabiskan setengah jatah kata hehehe).

Ind*mie cepat hilang dari pembahasan, karena beralih ke objek lain tapi dengan tema yang senada. Silih berganti kami bercerita tentang betapa kami rindu masakan tanah air. Ada yang rindu sambel terasi, dan yang lain pamer karena berhasil menemukannya di UK. Saya membagi betapa terharunya saat menemukan kecap dan sambal merek A*C di Chinese Store, dan betapa kecewanya saat mendapatkan informasi penjual tempe di Edinburgh tempat saya kuliah yang ternyata HOAX!

Sehari sebelum babak final, sebetulnya awalnya diumumkan bahwa di kompetisi tersebut tidak disediakan konsumsi. Kami juga kecewa karena katanya Gita Gutawa dan Maudy Ayunda akan tampil, tapi mereka tidak jadi. Tapi kemudian, ternyata dibagikan nasi rendang dengan kuah pedas khas Manado (iya bukan ya?). Saya kurang tahu asalnya persisnya dari mana, yang jelas kuahnya tidak murni beraroma Padang. Namun itu tidak penting, karena ada satu hal yang pasti: ini rasa INDONESIA!

Saya sudah makan karena mengira tidak akan diberi makan. Akan tetapi, dalam bus menuju pulang, saya melahap konsumsi dari panitia sampai habis, termasuk emping yang sebetulnya tidak boleh saya makan. Keesokan harinya, setelah babak final selesai, kotak makan tersebut juga menjadi topik hangat pembicaraan. Seorang kawan dari Nottingham bercerita bahwa dia sebetulnya tidak begitu tahan dengan makanan pedas, tapi tetap melahapnya sambil bercucuran keringat dan air mata. Saat itu, saya tidak malu mengatakan keras-keras bahwa saya rindu makanan Indonesia!

Tuh Kan, Kangen..

Sebelum saya berangkat ke UK, banyak teman-teman yang bertanya apakah saya akan kesulitan beradaptasi di luar negri. Salah satu kekhawatiran orang-orang adalah kesulitan mencari makanan Indonesia, karena takut seleranya tidak cocok. Teman-teman calon penerima beasiswa LPDP juga banyak yang yang khawatir hal yang sama. Apalagi, Edinburgh adalah kota di UK yang tidak banyak akses ke bahan-bahan makanan Indonesia.

Saat itu saya tidak khawatir. Pertama, masa kecil saya dihabiskan di Manchester UK (usia 1-6 tahun). Setelah pulang, butuh bertahun-tahun untuk menyesuaikan lidah dengan tempe, tahu, dan bumbu khas Indonesia. Saya biasa kok makan makanan asing. Kedua, saya bukan orang yang “kalo bukan makanan Indonesia (atau malah, makanan daerah!) saya nggak bisa makan” seperti banyak teman dan anggota keluarga saya. Saya senang mencoba makanan baru. Ketiga, sekian lama hidup di Jogja, saya mulai bosan dengan makanan yang ada. Karena itulah, dengan tenang saya mengatakan “santai, saya tidak akan kangen makanan Indonesia!”

Minggu-minggu awal sampai di Edinburgh, UK, saya sangat puas makan beranekaragam masakan internasional. Mulai dari makanan India, Timur Tengah, Mediterania, hingga makanan lokal, baik racikan sendiri maupun sekali-sekali beli. “Tuhkan betul, saya baik-baik saja?” batin saya, saat teman-teman saya di Facebook atau Whatsapp entah mengeluh karena kesulitan menemukan tempe atau nasi, atau bersyukur karena menemukan teman-teman PPI dan bahan-bahan makanan Indonesia.

Tapi minggu-minggu terus berlalu, dan rasanya ada yang begitu hampa. Makin muak makan makanan dengan roti (kebanyakan yang saya beli selalu roti, karena paling murah), dan yang lebih memuaskan adalah makanan India atau Thailand. Itupun tidak bisa benar-benar memuaskan, sedangkan itupun tidak bisa sering karena mahal kalau makan di restoran. Sebetulnya kesimpulan sudah ada di kepala, tapi saya belum mau mengakuinya.

Suatu hari saat saya masuk Chinese Shop, barulah saya sadari kalau hati tidak bisa bohong. Begitu melihat botol botol kecap dan sambal merk A*C, meluaplah perasaan yang tertuang dalam wujud kalap. Saya beli masing-masing satu botol, lalu bahan-bahan lainnya termasuk nasi dan beberapa bungkus ind*mie.

Malam itu juga saya memasak nasi goreng ayam. Setelah kenyang makan (dengan bayangan ind*mie untuk sarapan besok), saya sudah tidak bisa menyangkal lagi. Makan bukan hanya dengan mulut, kerongkongan, lambung, dan usus, melainkan juga dengan hati.

Karena itulah, saat saya mengakhiri pidato babak final lomba debat ISIC, diiringi gemuruh tepuk tangan dan tawa, jelas sekali bahwa curhat saya bukan curhat biasa. Sampai sebegitunya hingga saya yang mestinya menganalisis industri manufaktur malah curhat kangen ind*mie, dan penonton yang merupakan akademisi atau mahasiswa Indonesia yang berkuliah di UK dan datang untuk karya ilmiah (dan semestinya menilai analisis kami) juga ikut merasakan kangen yang sama.

Saya memang petualang  makanan, dan juga petualang pendidikan. Banyak sekali teman-teman yang juga begitu, dan karena itulah kita dapat jumpai warga Indonesia di segala penjuru dunia. Semuanya ingin mendapatkan hal yang baru dan tidak bisa didapat di tanah air. Tapi walaupun demikian, kemanapun kita pergi, ada sebagian dari hati (lidah dan pencernaan) kami yang masih tertinggal di Indonesia.

Resep Asik Fajri: Tuyums Rempong Fried Chicken Rice

This is one of the best dishes I have tried to make OMG!!!

Here goes!

 

Tuyums Rempong Fried Chicken n Rice

Tuyums Rempong Fried Chicken n Rice

Ingredients

1. Main Ingredients

–          Chicken thigh or breast or both, poked with a fork thoroughly

–          Good basmati rice (uncooked)

2. Chicken Marinade (mix everything together)

–          Water enough to submerge the chicken (or actually, buttermilk is much better, but it would be extra expensive so I did not use it hahaha [buttermilk = fresh milk + lemon juice and zest])

–          Salt 2-3 tbs

–          Pepper 2-3 tbs

–          Extra Hot Chilli Powder to taste (I used 4 big tbs)

–          4 big garlic cloves, crushed

–          Tumeric Powder, 2-3 tbs

3. Frying Flour (stir everything together)

–          Your average frying flour.

–          Madras Curry Powder,

–          Paprika powder

(these ingredients are to be mixed with a proportion of 4 : 1 : 1)

–          Chilli Powder to taste

–          Salt 1 tbs

–          Pepper 1 tbs

4. Other Ingredients

–          Vegetable oil for frying

–          Olive oil for stirfrying

–          Your choice of fried rice ingredients (but cut off the salt!)

–          2 eggs, beaten

How to Cook

  1. Boil the Chicken in the marinade for 30 minutes in medium heat
  2. Use the leftover marinade to cook the rice. You know how to cook rice (otherwise, just google or ask someone, hahaha)
  3. Dip the chicken (careful, it’s hot!) in the beaten eggs until coated, lift chicken to remove excess egg, then dip into flour mixture until coated well
  4. Put vegetable oil into a deep frying pan, put flame to medium high heat, and when oil is already hot, insert the chicken, fry until chicken becomes brown (depending on taste. I like it dark brown)
  5. While waiting, cook fried rice with the rice you just made. This is my choice of making fried rice (including ingredients):

–          Heat 2 tbs of olive oil + 1 tsp of margarine

–          Stir in half an onion, diced, and three cloves of garlics, crushed and minced, then stir fry until smells nice

–          Stir in two beaten eggs (we can use the eggs used to dip the chicken earlier), stir fry for a bit until eggs half cooked

–          Stir in the rice, stir well

–          Add some vegetables of your choice

–          Add pepper, 1 tbs, and 2 tbs of Chinese sesame oil, stir well.

–          Done!

6. Serve the chicken together with the fried rice ^_^

For other recipes by me, click here!

Resep Asik Fajri: Bid’ah Madras Beans n Chicken

Assalaamu’alaikum everyone!

It has been a while since I wrote anything. So I thought I should share one of the delightful things I have just recently discovered.

I call this dish Bid’ah Madras Beans n Chicken.

PS: I wanted to take pics, but somehow by blackberry’s focus went all bad, so I cant take a picture.

Ingredients

1. Baked Beans in Tomato Sauce, 1 can

2. Chicken breast, 300 gr, half boiled and diced

3. two big red onions, finely diced

4. Fresh coriander leaves, finely chopped, 4-5 tbs

5. Fresh coriander stalks, finely chopped, 2-3 tbs

6. 6 bulbs of garlics, crushed

7. Fresh green chillies, at least two (add more to taste), finely chopped

8. Spices (Madras Curry powder 1tbs + Paprika powder 1tbs + Tumeric Powder 1 tbs + Chilli Powder to taste + salt and pepper to taste)

9. Olive Oil, 4-5 tbs

How to cook

1. Prepare a pan, heat olive oil with medium-high fire

2. When oil hot enough, stir in garlic and onions. Wait until caramelized, stir occasionally.

3. Stir in the coriander STALKS, cook for around 30 seconds

4. Stir in the chicken, cook for about 1 minute

5. Empty the entire can of baked beans, and stir, cook for about 1 minute

6. Stir in the rest of the ingredients, cook for about 5-10 minutes

7. Serve hot.

PS: this goes well with pita, naan, rice, or on its own.

Enjoooy ^_^

For other recipes of mine, click here!

Resep Asik Fajri: “Bakwan Udang Accident”

Assalaamu’alaikum wa rahmatullah wa barakaatuh,

Dear all, it has been a while since I last shared some recipes that I tried. So, after dreaming about Bakwan Udang for a while, promising myself to only try this recipe when I have finished two (out of three) of my essays. So this is what I did. Bakwan Udang Accident.

Bakwan is a kind of fry that is pretty much similar to Indian Pakoras or Bhajis but perhaps with different touches of spices or ingredients. There are generally three types of Bakwans: sayur (just veggies), jagung (corn), or udang (prawn). As you can guess, I made the prawn one.

Before I go to the recipe, I would explain the title of this post (ergo, the name of this dish). I titled it because it involved three accidents, therefore *drumrolls*: “Bakwan Udang Accident” is what I call it. Here are the three accidents.

  • I finished both essays (International Criminal Law, max 3000 words, and Fundamental Issues in International Law, max 4000 words) on Saturday around Maghrib time (4pm). I knew that those maximum words excluded the footnotes. My mistake was that the ‘word count’ settings on my MS Word was set to include footnotes, despite not being highlighted. So I then realized that I was short 900 and 1000 words on each essays respectively. So I went on rampage, finishing everything that night non-stop until 4am, and rewarding myself with Chikies Fried Chicken YUM
  • The instructions on the bakwan flour told me to mix 100gr of the flour with 120 ml of water. Since I had no means of precise measuring, so I just thought that I just needed to add water 120% the amount of flour (volume-wise). But it slipped through this stupid thats-why-I-got-out-of-physics guy that GRAMS do not equal to MILILITRES. I ended up using a bit over twice more water than I should. You’ll see what I did to make up for my mistake
  • After frying, I poured the oil to a plastic container so I can use it again some other time. But once again, this thats-why-I-got-out-of-physics guy made display of his 180 IQ by pouring hot boiling oil to a plastic container. You can imagine what happened.

 

So anyway, this was how I rectified my mistake and conjure up something delicious anyways.

Ingredients

  • Prawns, peeled and chopped in small pieces (you can pre boil/stirfry it for a bit, but raw is okay)
  • Bakwan Flour (tepung bakwan)
  • Spicy Frying Flour (tepung goreng pedas)
  • Mushrooms, cut to small pieces
  • Onions, diced
  • Water
  • Oil for deep frying

 

How to Cook

  1. Follow the instructions on the back of the Bakwan Flour package, the way I did it. Try to measure the volume of the Bakwan Flour and Water to be 100 : 120 respectively, then mix well. What you want is a very thick and sticky batter (Im not really sure how to describe this. Anyone who knows how to make bakwan, help?). But what you will get by doing what I did is a very fluidy liquid batter. Yep, this was the mistake.

Tips: use a big bowl or plastic container, not a flat plate

  1. Pour in spicy frying flour and mix well as much as necessary until you get the needed thickness.
  2. Put in the prawns, onions, and mushrooms, with a ratio of 1 : 1: 1 (or whichever proportion you wish, really), as much as you want but make sure that everything must be able to be covered by the batter. Mix well.

PS: you can actually use any vegetables, e.g. carrots or cabbage (finely chopped). Or, for that matter, any kind of meat. Or, all meats at the same time YUM.

  1. Prepare a frying pan with loads of oil, and heat it up.
  2. Use a spoon, and start frying the mixture spoon by spoon. Make sure you pour the contents of each spoon with a little distance between each other, so they dont stick to each other.

PS: the oil should be enough to drown the stuff.

PPS: you could use a normal spoon for eating, or a huge one, whatever, its up to you how big you want the bakwan to be

  1. Fry until it turns brown-ish.
  2. Serve while hot

PS: make sure to drain out the oil

PPS: its good to have it with chili sauce or fresh chilies

 

Now, enjooy ^_^

 

Bakwan Udang Accidentfor other recipes of mine, click here 🙂

 

Resep Asik Fajri: Ichel Battered Fried Chicken

Finally, I managed to do a cooking experiment that I have long dreamed of!

 

Finally, the stuff!

Finally, the stuff! Looks ugly, but tastes like heaven!

Main Ingredients

1. Chicken (either fillet, drumsticks, whatever)

2. Vegetable oil

Marinade

1. Fresh milk (enough to drown all the chicken)

2. Fresh lemon (1)

3. Garlic (5 huge cloves, roughly beaten)

4. Chilli Powder (1 tbs, or you can use fresh chillies too, chopped up and roughly beaten)

5. Ground Nutmeg (1 tbs. Grated nutmeg is better, though)

6. Blackpepper (1 tbs. Or if you have any, 1/2 tbs blackpepper + 1/2 tbs cayenne pepper)

7. Dried Rosemary (1 tbs)

8. Salt (to taste)

Batter

1. Frying flour (as much as needed for a thick batter)

2. Egg (1)

3. Dried Basil + Thyme (1 tbs)

How To Make

1. Crush lemon and get as much juice from it as possible

2. Get the zest of that whole lemon

3. Mix zest and lemon juice with fresh milk and garlic

4. Insert chicken until all drowned

5. Add marinade ingredients 4-8

6. WASH HANDS FIRST, then mix all those stuff and massage the stuff unto the chicken

7. Refrigerate, and leave for 24 hours.

8. Take out the chicken + marinade, and pour the marinade into a separate container

9. Pour in frying flour to the marinade until it becomes a very thick batter (until its barely liquid. Or if you know what I mean, thick enough to make a bakwan)

10. Add batter ingredients no 2-3, mix well.

11. If adding the egg makes the batter too liquid, then add more flour.

12. Dip the chicken into the batter, and deep fry in hot vegetable oil with medium-low heat. Make sure the entirity of the chicken is drowned in the oil

TIPS: heat up the vegetable oil first, and check whether its ready or not by inserting a (clean!) wooden aparatus into the oil. If bubbles emerge around that wooden aparatus, then its ready for frying.

TIPS 2: Adding 1 tbs of margarine to the oil will add flavor

13. When the chicken has turned brown (not dark, not light, but tends to dark), you can take it out.

14. Make sure you drain out the oil by putting the chicken on a strainer (or anything that works just as well)

15. Enjoooy ^_^

TIPS 3: A good fried chicken should be crispy on the outside and moist on the inside.

TIPS 4: For better crisp, just use the white part of the egg, not the yolk. Make a more liquid batter, and add dried flour around the chicken after given batter

 

Thanks you Karina Utami Dewi for providing her kitchen and cooking utensils!

And thank you ICHEL the stupid STUPID cat for being so stupid and cute, and it is your name that I used for the dish name <3

Meet Michelle a.k.a. ichel

Meet Michelle a.k.a. ichel

For other of my original or modified recipes, check here

Resep Asik Fajri: Summarized

Dear all!!

These are the recipes that are either originally mine or improvised from known recipes, which I have posted since this blog was first made until the last one.

You could actually just go to the “Yum Yum Reviews” category and scroll down one by one and page per page, but for some people:

Ain-t-Nobody-Got-Time-Fo-Dat-sweet-brown-31241125-480-330

So here, in one post, I give you a list of links to the recipes that open on a new tab for your convenience.

ENJOY!!!

Nasi Goreng Giok

Lelisil Herbal Chicken

Ratatouille (Originally French, but fused with Italian taste too!)

Fried Dory with Milk Batter (with general cooking tips too!)

Super Burger with Mashed Potatoes

Ichel Battered Fried Chicken

Bakwan Udang Accident

Bid’ah Madras Beans n Chicken

Tuyums Rempong Fried Chicken Rice

Best meal to share with an a*ss

I do not have much access to sufficient cooking equipment in Jogja. And once I do at my friend’s place, I usually do not have the luxury to experiment much.  Therefore I usually simply knock up some spaghetti bolognaise (a classic one, but with a crap load of meat ahhaha [sorry, Mum]) or Super Burger with Mashed Potatoes.

Inshaa Allah I could experiment again, so that I can share more with you.

Cheers!!

Resep Asik Fajri: Fried Dory with Milk Batter

To be fair and honest, this is not an original recipe. I adapted this from a few recipes I found online. Most of them recommended me to use lager or beer also as mixture, but since consuming alcoholic beverages is against my belief (in whatever way other than for emergency) so it will not be inserted.

Anyhoo, I tried it out twice. The first attempt failed. It was still delicious, but it was messy (I forgot to add eggs to the ingredients!). The second attempt was magnificent and extraordinarily delicious! The sensation of the soft dory flesh melting in your mouth, seasoned by the batter conjuring a savory aura, it was super!!!

Here goes the recipe. Feel free to try it, and if you have any inputs to improve this recipe please let me know!

The Power of Culinary Magic

The Power of Culinary Magic

INGREDIENTS:

Le Fish

Fillet of dory fish (as much as you want/need, sliced in any size or shape you want), marinated

Marinade

Garlic

Tumeric

Water

Batter

Fresh plain milk

Rice flour

Frying flour

Salt

Pepper (black is preferable)

Dried thyme

Eggs

Other Ingredients

Vegetable oil

MAKING THE STUFF

  1. A.      Preparing the Fish
    1. Take as much dory fillet as you want/need/have, slice them up in any size and shape that you like
    2. Crush and grind the garlic and tumeric together as much as you like (for around 300 grams of dory fillet, I used three huge cloves of garlic and a 1.5 cm lump of tumeric), and mix it in water enough to drown all the dory fillet
    3. B.      Preparing the Batter
      1. Insert to a container an amount of rice flour, frying flour, and fresh milk with the proportion of 1:1:2 (How much? Just adjust to the amount needed later to cover all the dory fillet)
      2. Add one beaten egg (or two, depending on how much batter you are making. For my 300gr dory fillet, one egg did the job)
      3. Add 1 tbs of the dried thyme
      4. Add salt and pepper to taste (I did not use any, as my frying flour was already seasoned)
      5. Stir everything until perfectly disolved
      6. C.      Frying
        1. Prepare the dory fillet, and take them out of the marinade (make sure that the dory is not dripping wet with the marinade anymore!)
        2. Prepare a non-sticking flat frying pan, and heat up some oil enough to cover at least ¾ of each piece of the dory fillet with a medium flame
        3. When the oil is hot enough, coat the pieces of dory fillet with the batter (make sure that it is just enough to cover the fillet, we do not need it to be dripping wet with excessive batter), and insert it into the frying pan.
        4. Continue frying until the batter turns golden-brown (or alternatively, to taste).
        5. Rest it for around 5-15 minutes
        6. Eat up!

SOME COOKING TIPS (BOTH FOR THIS DISH AND FOR COOKING GENERALLY)

  1. To crush and grind garlics, it is best to use a manual stone hand grinder. I understand that it does take much more practice and energy than a blender does, but doing it manually would release better flavor
  2. Instead of pealing garlics with a knife or scissors which is more time consuming, just plunge the whole things into the grinder. Hit or crush the garlic clove (be careful not to make the garlics fly around!), and you will see that the peel will be easily removed by hand in one or two moves. Then you may continue grinding the garlic.
  3. To check whether the oil on your frying pan is hot enough, dip in any wooden object in to the oil. If bubbles sizzle around the wooden object, then the oil is hot enough.
  4. Do not fry too many pieces at the same time. It is recommended to only put in as much as the flat frying pan fits, and still having enough space between each pieces to enable you to flip each piece without accidentally crushing the one next to it.
  5. It is best to use enough oil to perfectly cover everything so that you will not need to turn the fillet every other minute. But that takes a lot of oil, so just covering ¾ is okay, and then you will need to turn over the fillet at the right times
  6. When the fillet is ready, it is recommended to drain off the oil and then resting them on any (clean) oil-absorbant paper/tissue/cloth. While fried food are delicious, actually oil is not too healthy for us. Therefore, it is best to reduce excessive oil as much as we can from the fillet.

 

 

For other original or modified recipes, check here

Resep Asik Fajri: Fried Dory with Milk Batter

To be fair and honest, this is not an original recipe. I adapted this from a few recipes I found online. Most of them recommended me to use lager or beer also as mixture, but since consuming alcoholic beverages is against my belief (in whatever way other than for emergency) so it will not be inserted.

Anyhoo, I tried it out twice. The first attempt failed. It was still delicious, but it was messy (I forgot to add eggs to the ingredients!). The second attempt was magnificent and extraordinarily delicious! The sensation of the soft dory flesh melting in your mouth, seasoned by the batter conjuring a savory aura, it was super!!!

Here goes the recipe. Feel free to try it, and if you have any inputs to improve this recipe please let me know!

The Power of Culinary Magic

The Power of Culinary Magic

INGREDIENTS:

Le Fish

Fillet of dory fish (as much as you want/need, sliced in any size or shape you want), marinated

Marinade

Garlic

Tumeric

Water

Batter

Fresh plain milk

Rice flour

Frying flour

Salt

Pepper (black is preferable)

Dried thyme

Eggs

Other Ingredients

Vegetable oil

MAKING THE STUFF

  1. A.      Preparing the Fish
    1. Take as much dory fillet as you want/need/have, slice them up in any size and shape that you like
    2. Crush and grind the garlic and tumeric together as much as you like (for around 300 grams of dory fillet, I used three huge cloves of garlic and a 1.5 cm lump of tumeric), and mix it in water enough to drown all the dory fillet
    3. B.      Preparing the Batter
      1. Insert to a container an amount of rice flour, frying flour, and fresh milk with the proportion of 1:1:2 (How much? Just adjust to the amount needed later to cover all the dory fillet)
      2. Add one beaten egg (or two, depending on how much batter you are making. For my 300gr dory fillet, one egg did the job)
      3. Add 1 tbs of the dried thyme
      4. Add salt and pepper to taste (I did not use any, as my frying flour was already seasoned)
      5. Stir everything until perfectly disolved
      6. C.      Frying
        1. Prepare the dory fillet, and take them out of the marinade (make sure that the dory is not dripping wet with the marinade anymore!)
        2. Prepare a non-sticking flat frying pan, and heat up some oil enough to cover at least ¾ of each piece of the dory fillet with a medium flame
        3. When the oil is hot enough, coat the pieces of dory fillet with the batter (make sure that it is just enough to cover the fillet, we do not need it to be dripping wet with excessive batter), and insert it into the frying pan.
        4. Continue frying until the batter turns golden-brown (or alternatively, to taste).
        5. Rest it for around 5-15 minutes
        6. Eat up!

SOME COOKING TIPS (BOTH FOR THIS DISH AND FOR COOKING GENERALLY)

  1. To crush and grind garlics, it is best to use a manual stone hand grinder. I understand that it does take much more practice and energy than a blender does, but doing it manually would release better flavor
  2. Instead of pealing garlics with a knife or scissors which is more time consuming, just plunge the whole things into the grinder. Hit or crush the garlic clove (be careful not to make the garlics fly around!), and you will see that the peel will be easily removed by hand in one or two moves. Then you may continue grinding the garlic.
  3. To check whether the oil on your frying pan is hot enough, dip in any wooden object in to the oil. If bubbles sizzle around the wooden object, then the oil is hot enough.
  4. Do not fry too many pieces at the same time. It is recommended to only put in as much as the flat frying pan fits, and still having enough space between each pieces to enable you to flip each piece without accidentally crushing the one next to it.
  5. It is best to use enough oil to perfectly cover everything so that you will not need to turn the fillet every other minute. But that takes a lot of oil, so just covering ¾ is okay, and then you will need to turn over the fillet at the right times
  6. When the fillet is ready, it is recommended to drain off the oil and then resting them on any (clean) oil-absorbant paper/tissue/cloth. While fried food are delicious, actually oil is not too healthy for us. Therefore, it is best to reduce excessive oil as much as we can from the fillet.

 

 

For other original or modified recipes, check here

Recipes: Best Meal to Share with A Jerk

Have you ever been in a situation where someone really screws your life and seems to enjoy giving you a hard time, but that person is someone who holds a great stake in your future to certain extent?

Take for example, a college professor. You worked your ass off, came to every single class, actively participate in the class despite the professor taking great pleasure in spending 5 minutes (at minimum) to humiliate every single ‘wrong’ remark made by any student in class discussions -everything the students say is ether wrong or she didnt listen to it and asks to repeat 3-5 times. Then you went to the exams and felt you did not do perfect but at least nailed more than half. You even took the time to write at the end of your paper: “Thank you very much for the lessons you gave me in class”.

Aaaaaand she gave you an E. Just like someone who never came to a single class or someone only wrote “Your class sucks like a vacuum cleaner”.

If you retake that class next year, its her again. And that class is a compulsory course.

Perfect.

————————————————————————————————————————

Ever experienced similar situations, perhaps in different context? Why have war when there is peace.

Why not prepare a heart-full meal to share with that person, which is not only good but even preconditions bonding -anything better to create bonding, other than with teamwork? Yes, THAT kind of food recipe with both benefits DOES exist to help set things straight with that person.

———————————

Step 1

Get a gigantic oven baking container which is at least 10 cms deep. Something that would fit even the largest size from Pizza Hut. Spread a little bit of vegetable oil on the bottom.

Step 2

Spread onions, finely diced, enough to cover the surface.

Step 3

For the next layer, spread out blueberry jam, and sprinkle some grated cheese on top of it.

Step 4

Now spread minced beef in a thin layer, just enough to fit the surface.

Step 5

Spread another layer of blueberry jam, then add a layer of sour cream mixed with green tea powder.

step 6

Spread a layer of sliced aubergines (oven these aubergines first, 5 minutes, 200 C)

Step 7

Spread a layer of grated carrots and cucumbers, then spread some tomato sauce (I prefer tomato pure though) across its top

Step 8

Spread a layer of diced garlics and shallots, and sprinkle a generous amount of curry powder and thyme powder on top of that

Step 9

Melt some cooking chocolate, dark, and pour it a the next layer

Step 10

repeat from step 7. If it doesnt fit, just skip directly to step 10

Step 10

Add whipped cream on top, cherries, and spread out some scrambled eggs (just plain eggs, beaten to hell, add some salt n pepper, scramble for 1-2 minutes.

Step 11

Bake it for 1 hour, 200 C.

Step 12

When its done, shove it to his/her face.

The team work I was talking about? You shove, they get shoved.

Splendid.

Resep Asik Fajri: Super Burger with Mashed Potatoes

Hey, I just masterminded a great cook off with my sister and cousin, resulting in a mouthwatering conclusion.

Super Burger with mashed potatoes, with special, special sauce 😀

Making it is easy, but preparation is a bit of an a*s :p

Go have a try 😀

For the Burger:

1. Minced Beef (500 gr)

2. Ground/grated nutmeg (2 tbs)

3. Blackpepper (3 tbs)

4. Thyme powder (3 tbs)

5. One whole onion, diced

6. A handful of parsey leaves, finely chopped to bits

7. Cajun/Garam Masala spice powder (2 tbs – USE ONLY ONE OF THESE!!)

For the mashed potatoes:

1. Potatoes, peeled and chopped up (5)

2. Fresh unsweetened milk (50 gr)

3. Margarine, preferably low fat ones (1-2 tbs)

4. Cream Cheese (to taste)

5. Salt and Pepper (to taste)

For special sauce (two choices):

Special Sauce A:

1. Tomato sauce (150ml)

2. Bangkok Chili Sauce (2 tbs, or to taste)

3. Ground Oregano (2 tbs, or to taste)

4. Garlic, mashed soft (1 clove)

5. Basil leaves powder, (1.5 teaspoon)

Special Sauce B:

1. Mayonaise (150 ml)

2. Lemon Juice (1/2 tbs)

3. Garlic, mashed soft (1 clove)

4. Parsley, chopped to bits (1/2 tbs)

HOW TO MAKE

The burgers:

1. Mash up all the mentioned ingredients, mix well. Use hands, feels great but make sure you wash them first.

2. Shape the stuff in to balls (size to taste), then flatten them (its recommended to used a floured flat surface)

3. Ready to fry or grill.

4. Keep on flipping the burger every half a minute or so, until both sides go really dark brown (or to taste)

5. Ready to serve 😀

The mashed potato:

1. Chuck in peeled potatoes to salted water, and bring to boil

2. After boiling for around 20 minutes, put potatoes in a large bowl that fits them all.

3. Mash it up till soft with anything (hygienic) you can find. Hands, bricks (LoL), or even kids –theyl have so much fun (but make sure all hands are washed first, and be careful because for the 1st 10 minutes of mashing itl be quite hot)

4. add the butter first, then salt and pepper, then cream cheese, mash up until mixed well.

5. add the fresh milk, and mash up again till mixed well.

6. Ready to serve

The sauce:

1. Whichever type of sauce you wish, same step: mix up all ingredients

2. Ready to serve.

This was the end result for our cooking (I used the Type A Special Sauce)

And yes, its REALLY GOOD 😀

*munch*

 

For other original or modified recipes, check here