Apa salah satu makanan khas orang Sunda? Mie kocok merupakan salah satu jawabannya. Bagi Anda yang masih bertanya-tanya seperti apa mie kocok itu, Anda bisa membaca ulasan berikut ini. Mie kocok adalah mie yang dicampur dengan tauge, kemudian disiram dengan kuah kikil sapi. Di Bandung sendiri salah satu tempat makan kuliner yang terkenal dengan menu mie kocoknya adalah Mie Kocok Mang Dadeng.
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Monday, July 27, 2009
Sunday, July 26, 2009
Sambal Tauco (Yellow Bean Sauce Sambal)
Ingredients:
• ¼ cup (70g) yellow bean sauce (tauco) or miso
• ¼ cup (60 mL) thick coconut milk
Spice Paste:
• 3 green finger-length chilies, deseeded
• 4 shallots, peeled
• 3 cloves garlic, peeled
• 2 tablespoons oil
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
• 2 salam leaves
• 1 tablespoon tamarind juice
• 1 teaspoon shaved palm sugar or dark brown sugar
Preparations:
• Make the spice paste by grinding the chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium high heat and stir-fry the ground paste with all the other ingredients until fragrant, 3 to 5 minutes
• Add the yellow bean sauce or miso and stir-fry for 1 more minute. Reduce the heat to low, add the coconut milk, mix well and simmer for 3 to 4 minutes, stirring until the sambal is thickened. Remove from the heat and set aside to cool, then serve in small bowls. This sambal keeps a week in the refrigerator
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• ¼ cup (70g) yellow bean sauce (tauco) or miso
• ¼ cup (60 mL) thick coconut milk
Spice Paste:
• 3 green finger-length chilies, deseeded
• 4 shallots, peeled
• 3 cloves garlic, peeled
• 2 tablespoons oil
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
• 2 salam leaves
• 1 tablespoon tamarind juice
• 1 teaspoon shaved palm sugar or dark brown sugar
Preparations:
• Make the spice paste by grinding the chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium high heat and stir-fry the ground paste with all the other ingredients until fragrant, 3 to 5 minutes
• Add the yellow bean sauce or miso and stir-fry for 1 more minute. Reduce the heat to low, add the coconut milk, mix well and simmer for 3 to 4 minutes, stirring until the sambal is thickened. Remove from the heat and set aside to cool, then serve in small bowls. This sambal keeps a week in the refrigerator
Green Chilli Sambal ( Sambal Lado Mudo)
Ingredients:
- 5 teblespoons cooking oil
- 25 g ( ¾ oz) dried white bait ( ikan billis /ikan teri), rinsed and dried,with heads removed 50 g ( 1 ½ oz) shallot
- 200 g ( 6 ½ oz) green chilli,coarsely chopped
- 150 g ( 5 oz) green tomato,sliced
- 2 pieces kaffir lime leaf
- 1 teaspoon salt
- 1-2 teaspoons sugar
- 3 tablespoons water
- 2 tablespoons lime
Preparations:
1. Heat oil, then fry whitebait until dry and crispy set aside. 2. Fry shallots until golden brown,then add chilli tomato lime leaves salt and sugar stir-fry for 5 minutes on low heat. 3. Add the three tablespoons water then cook for 3 to 5 minutes,unitl chilli is soft. 4. Stir in lime juice and top with whitebait. 5. Serve at room temperature with rice.
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