Seafood Cilaki HDL 293 - Kuliner Bandung

Kali ini Blog Kuliner akan membahas tentang hidangan seafood. Sebenarnya di Bandung terdapat cukup banyak rumah makan seafood baik yang berupa restoran ataupun tenda semi permanen. Salah satu rumah makan seafood yang terkenal di Bandung adalah yang bernama HDL 293 di Jalan Cilaki Bandung. Rumah makan HDL 293 Cilaki ini tepatnya berada di belokan antara Jalan Cilaki dan Jalan Ciliwung. Walaupun

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Pindang Bandeng

Ingredients:

• 3 sliced Shallots
• 3 slices Garlic cloves
• 2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
• 2 cups (500g) Water
• 1 bruised Lemon grass
• 2 tbsp. (30g) Oil
• salt (as needed)
• 1/4 cup (62ml) Sweet soy sauce
• 1 Salam leaf
• 3 Holland red peppers (cut into 1/4" rings)
• 10 birdseye chilis
• 1/2 inch Galangal
• 3 lbs. Milk fish (or 2 whole)

Instructions:
1. Cut each fish into 2 crosswise. 2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes. 3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened. 4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal. 5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces. 6. Simmer until fish pieces are cooked and tender. 7. Serve hot with rice.

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Fish Grilled in A Banana Leaf (Ikan Pepes)

Ingredients:
• 1 whole fish (snapper, perch or bream), ¾ - 1 kg (1 ½ - 2 lbs)
• 1 tablespoon lime or lemon juice
• ½ teaspoon salt
• 2 banana leaf sheets, each about 25x45 cm, softened in hot water

Spice Paste:
• 1 teaspoon tamarind pulp
• 2 tablespoons warm water
• 2-3 red finger-length chilies
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part sliced
• 5 candlenuts or macadamia nuts, dry roasted until golden
• 1 small ripe tomato
• ½ teaspoon ground turmeric
• ½ teaspoon dried shrimp paste, toasted
• 1 teaspoon salt
• 1 tablespoon palm sugar
• Few sprigs lemon basil (kemanggi), optional
Preparations:
1. Clean and scale the fish, then make 2 to 3 diagonal cuts on each side. Place the fish on a plate and sprinkle both sides with lime juice and salt, rubbing it into the slits with the fingers. Set aside and allow to marinate while preparing the Spice Paste
2. To make the Spice Paste, soak the tamarind pulp in warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice. Grind the chilies, lemongrass and candlenuts in a spice grinder or blender until fine. Add the tomato, turmeric and shrimp paste and grind until smooth. Transfer to a bowl and stir in the tamarind juice, salt, sugar and basil leaves.
3. Place the fish on 2 large overlapping pieces of banana leaf. Smear one third of the Spice Paste over the fish, rubbing some into the cuts. Turn and smear the other side of the fish with one third of the Spice Paste, then smear the remaining paste inside the cavity of the fish. Fold up the banana leaf to enclose the fish and secure with staples or toothpicks.
4. Half fill a wok with water and bring to a boil. Put the fish on a perforated metal dish or wire rack set in the wok well above the level of the water. Cover and steam until the fish is just cooked, about 25 minutes, adding boiling water to the wok every 10 minutes.
5. Place the fish, still in its banana leaf, under a very hot grill and cook 3 to 4 minutes on each side. Serve in the banana leaf.

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Fish Simmered in Fragrant Soy (Pindang Kecap)

Ingredients:

• 500 g ( 1 lb) white fish fillets, such as snapper, perch or bream
• 5 shallots, skins left on 2 cm ( ¾ in) fresh turmeric root, washed, skin left on
• 1 ½ cm ( ¾ in) fresh ginger root, washed, skin left on
• 2 ½ cm ( 1 in ) galangal root, peeled and sliced
• 2 fresh or dried salam leaves (optional)
• 1 stalk lemongrass, tender inner part of bottom third only, bruised
• 60 mL ( ¼ cup) tamarind juice
• 2 tablespoons sweet Indonesian soy sauce
• 2 red finger-length chilies, cut in lengths
• 3-4 whole bird’s eye chilies, lightly bruised
• ½ teaspoon salt
• 2 teaspoons palm sugar or soft brown sugar
• 750 mL ( 3 cups) water
• 5 small sour carambola, halved lengthwise

Marinade:
• 1 tablespoon lime juice
• 1 teaspoon white vinegar
• 1 teaspoon salt

Preparations:
1. Wash the fish. Place the Marinade ingredients in a bowl and mix thoroughly. Rub the fish fillet on both sides with the Marinade ingredients and set aside.
2. Place the shallots, turmeric and ginger into a dry wok or frying pan and dry-roast them, turning frequently until browned, 8 to 10 minutes. Peel the shallots and bruise the turmeric and ginger with a pestle of the side of a cleaver.
3. Combine the roasted shallots, turmeric and ginger with the galangal, salam leaves, lemongrass, tamarind juice, soy sauce, chilies, salt, palm sugar and water in a wide saucepan. Bring to a boil and simmer, uncovered for 15 minutes
4. Drain the fish pieces and discard the Marinade. Add the fish and the carambola to the saucepan with the sauce. Simmer until the fish is cooked, about 5 minutes, depending on the thickness of the fish. Serve hot with rice.

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Fish and Cassava leaves steamed in banana leaf ( palai bungkus daun ubi kayu)

Ingredients:

• 500-600 g (1 lb) bone less fish fillet skinned and diced
  
• 1 tablespoon lime juice
  
• 2 teaspoons salt
  
• 8-10 sour carambola thinly sliced across
  
• 250 ml (1 cup) thick coconut milk
  
• 2 turmeric leaves very thinly sliced optional
  
• 150 g ( 3 cups) young cassava leaves blanched leaves blanched in boiling water until soft drained
  
• 1 banana leaf cut to make 4 pieces
  
• 18 cm ( 7-in) square

Spice paste

• 10 red chillies sliced
  
• 5-6 shallota chopped
  
• 4 cloves garlic chopped
  
• 1 teaspoon finely chopped fresh turmeric
  
• 1 teaspoon salt

Preparations: 1. Rub fish on both sides with lime juice and half of the salt set aside for 15 minutes sprinkle carambola with remaining salt and marinate for 5 minutes drain liquid rinse and drain again. 2. To make the spice paste process chillies shallots garlic turmeric and salt to a smooth paste adding a little of the coconut milk if needed to keep the mixture turning combine spice paste with fish carambola coconut milk and turmeric leaves stirring to mix well. 3. Put one quarter of the fish mixture onto a piece of banana leaf and add one quarter of the cassava leaves pull the side facing you to touch the opposite side tuck in each end to form a pleat then fold the wings of each pleat towards the front of the banana leaf facing you secure with a toothpick repeat until all fish is used up. 4. Put banana leaf packets in a steaming rack and steam over boiling water cooked about 15 minutes.

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Sour spicy fish (ikan asin pedas)

Ingedients :

• 250 grams of salted fish jambal / cork, cut the size of 2 cm x 2 cm
• 3 red chilies, sliced thin menyerong
• 4 pieces of red onion, thinly sliced
• 1 orange juice, take the water
• 3 tablespoons oil

Directions :
1. Flush salted fish jambal / cork with boiling water, leave until cold, then wash, Drain.
2. Heat the oil in many of the fires are, and enter the salted fish was fried until cooked, lift, Drain.
3. Heat oil in recipes, and enter the onion, stir-fry until fragrant.

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Gulai Kepala Ikan (Fish Head Curry)

Ingredients:

• 1 (850g) Fish Head, cut into 2-4 pieces
• 2 tbsp Desiccated coconut, roasted, pounded
• 3 tbsp Oil
• 1 stalk Lemon grass, bruised
• 1 Pandan leaf, torn, knotted
• 750 cc Coconut milk from 1 coconut
• 5 Carambolas, halves
• 10 Salam leaves or bay leaves as substitute
• Lime juice and salt

Spices (ground):

• 10 Dried red chilies
• 1/2 tbsp Chopped turmeric
• 1/2 tbsp Chopped ginger
• 7 Shallots
• 3 cloves Garlic
• 1 tbsp Coriander, roasted
• 1/2 tsp Cumin, roasted
• 1/4 Aniseed, roasted
• 1 tsp Peppercorns, roasted
• 1 tbsp Dried Carambola
• Salt

Method :

1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
2. Drain, then rub the fish head with pounded coconut.
3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
4. Allow to simmer.
5. Add fish head and carambolas, and bring to the boil.
6. Stir from time to time, then add salam leaves.
7. Simmer until the fish is cooked and the gravy is a little oily.
8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

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Cumi Bakar Saus Kecap ( Indonesian Grilled Squid with Sweet Soy Sauce)

What's the special ingredient of Indonesian Grilled Squid that makes the difference? It's the introduction of Indonesian Sweet Soy Sauce. If you want the taste that is very Indonesia, you should use Indonesian Sweet Soy Sauce (Indonesian Kecap Manis / Sweet Ketchup)

Ingredients:

• 400 grams of squid, remove the head and ink, clean
• 1 tsp lemon juice
• ½ teaspoon salt
• 50 grams of peanuts, peeled, roughly crushed.
• 3 tablespoon sweet soy sauce (Kecap Manis)
• 1 tablespoon oyster sauce
• 2 tbs tomato sauce
• ½ tsp pepper powder
• ½ tsp sugar
• ½ tsp salt
• 100 ml water
• 3 tbsp oil for frying

Minced spices:

• 4 cloves garlic putiih
• 2 cm ginger

Instructions:

1. Smear squid with lime juice and salt. Leave for 10 minutes

2. Stir fry minced spices until fragrant, add peanut insert, stir even.

3. Add squid, cook until the color changed. Add sweet soy sauce, tomato sauce, oyster sauce, pepper, sugar and salt.

4. Stir evenly, add water. Cook to boil and until the spices and the ingredients are well absorbed.

5. Lift.

6. Grill the squid until fragrant while rubbing with already boiled spices occasionally.

7. Lift and serve.

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Stir-Fried Noodles with Shrimp/ Bakmi Goreng

ingredients:

• 5 c. water
• 1 lb. egg noodles
  
• 3 tbsp. peanut oil
  
• ø c. onion (about ¥ medium onion), thinly sliced
  
• 2 cloves garlic, minced
  
• 1 lb. peeled, deveined shrimp*
  
• 2 tbsp. soy sauce
  
• ¥ c. celery leaves and small stems, chopped into
  
• ¥-inch pieces
  
• 3 scallions, chopped
  
• 3 c. bok choy, chopped
  
• 1 tsp. salt
  
• ¥ tsp. pepper

Directions:

1. In a large saucepan, bring water to a
2. boil. Add noodles and cook for 3 minutes, stirring often.
3. Drain noodles and immediately
4. rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
5. In a mortar and pestle, blender, or
6. food processor, combine 2 tbsp. onion and the garlic to make a paste.
7. Heat the remaining 2 tbsp. oil in a
8. wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
9. Add soy sauce, celery, scallions, bok
10. choy, salt, and pepper and fry for another 2 minutes.
11. Add noodles to the mixture. Stir-fry
12. for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.

*To make this a vegetarian entrée, replacec. trimmed green beansc.chopped red bell pepper.

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Soy Sauce Fish / Ikan kecap

Indonesian cooking includes many recipes for seafood.This recipe calls for types of fish that are available fresh or frozen the world over, so even landlubbers can partake.

ingredients:

• 1 lb. mackerel, cod, or haddock fillets
  
• 1 tsp. salt
  
• 2 tbsp. flour
  
• 3 tbsp. peanut oil
  
• ¥ tsp. shrimp paste
• 2 tbsp. water
  
• 1 medium onion, coarsely chopped
• 1 large clove garlic, minced
  
• 1 ¥ inch-long piece fresh ginger, peeled and finely chopped
  
• 1 red chili, seeded and chopped*
  
• 3 tbsp. lemon juice
  
• 1 tbsp. brown sugar
  
• 2 to 4 tbsp. soy sauce
  
• 4 large lettuce leaves

Directions:

1. Wash fish under cold water and pat
2. dry with paper towels. Cut fillets
3. In a shallow bowl or pie plate, use a
4. fork to mix salt and flour. One by one, roll fish fillets in the flour and set on a clean plate.
5. Heat 2 tbsp. of the peanut oil in a
6. skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.
7. In a small bowl, mix together
8. shrimp paste and 2 tbsp. water.
9. Clean and dry the skillet before
10. heating the remaining 1 tbsp. peanut oil. Add onion, garlic, ginger, and chili pepper and stir-fry for about 5 minutes.
11. Add shrimp paste to the onion
12. mixture and cook for 2 minutes. Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
13. Arrange lettuce leaves on four plates
14. and place fish on top. Pour the sauce over the fish and serve.

* See tip on page 34 about seeding and cutting chilies.

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pempek palembang

Pempek Palembang is known as public food. We can find it when it was offered in a restaurant nicely, peddled on a pushcart, or carried around a slum. Certainly, there is a pempek seller in a school’s canteen as weell, . As, It’s not only easy to make but also it can be enjoyed in every situation as sweet. It consists of several variations and appearances. They are pempek kapal selam, pempek lenjer, pempek ada’an, curly pempek, and pempek pistel.

Pempek Palembang

No one knows where pempek from is exactly, because almost all regions of Sumatra Selatan popularize it as its special food. But, they say it has been in Palembang since 16th century. Title empek-empek or pempek is believed coming from title “apek”, a title for an old man Chinese generation. The folktale which spread by mouth to mouth says that a 65 year-old “apek” who lived at the bank of Musi River was apprehensive in witnessing plentiful capturing of fish. The result of the capturing was not processed well. The choice was only fried or preserved with salt without drying. The “apek” found an idea to try another alternative. He mixed grinded flesh of fish and tapioca until it results new kind of food. The apeks peddled the new food surrounding town by bike. Because the seller was called “pek…apek”, so finally it was known as empek-empek or pempek.

Ingredients:

• 300 g flesh of Spanish mackerels, grinded
• 100 cc warm water
• 1 tsp salt
• 200 g sago palm flour
• 100 g wheat flour
• 6 eggs, broke into a bowl

Soup:

• 750 cc water
• 5 cloves garlic, crushed
• 5 chilies, chopped
• 1 tbsp soy sauce
• 150 g sugar
• 150 g brown sugar
• 1 tsp salt
• 3 tbsp vinegar
• 2 cucumbers cut into cube sized pieces
• 100 g wet noodles
• 150 g dried shrimps, grinded

Directions:

1. Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until it is mixed.
2. Form it oval (about 75 g); make a hole in the middle by point finger. Then turn it around while pressed until it becomes a pocket and put some broke raw egg in. Shut and close the hole tightly.
3. Boil some water and put pempek one by one. Wait pempek until it floats at the surface. Take them out and drained.
4. Soup: Boil some water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them and sugar was soluble. Filter the dregs. Add vinegar and mix it.
5. Fry pempek in much oil enough. Take them out and drain when they are brownish.
6. Serving: Cut fried pempek into bite sized pieces and put in a plate. Add noodles and cucumbers above them and pour the soup. Pempek kapal selam is ready to be offered.

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Sateh lilit - Minced Balinese seafood satay

Sateh lilit is traditional Balinese food. This is a very popular dish for Balinese people. It has a strong connection with the traditional ceremonies in Bali. The sateh lilit is commonly made with sea fish.

ingredients:

• 300 g / 10 oz snapper or ocean perch fillets, skinned and deboned
• 300 g / 10 oz medium green prawns, peeled, deveined
• 90 g / 5 oz desiccated coconut, moistened with 2-3 tsp water
• 1 tbs Thai green curry paste
• 5 Kaffir lime leaves, finely sliced
• 3 small fresh red chillies, chopped
• 1 tbs brown sugar
• Salt & ground black pepper, to taste
• 3 lemon grass stalks, trimmed
• 1 tbs olive oil
• Lemon wedges, to serve

directions:

1. Place the fish fillets and prawns in the food processor and process until smooth. Put into a bowl and add coconut, curry paste, lime leaves, chillies and brown sugar. Season with salt and pepper.
2. Cut the lemon grass stalks lengthways into four 20 cm / 8 inch lengths. Mould 2-3 tbs of the fish mixture around the end of each lemon grass length.
3. Place on a plate, cover and place in the fridge for 3 hours to allow flavours to develop.
4. Heat the olive oil in a large non-stick frying pan on medium heat. Place the sate skewers on their side in the pan and cook on medium heat, turning occasionally, for 4-5 minutes or until lightly browned and just cooked through.

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