Dinner Twist - Baghali Pollow & Beef Curry

There is always twist in our dinning table, what I mean is .. when I decide to cook, i always make a crazy combination of dishes between Persian and Indonesian - sound cool huh, :)  No I don't mix the recipe but if I cook Persian rice it will always company by Indonesia stew ...the purpose is to introduce as many taste to our mixed family 

Last week, my persian friend came to our home, and without hesitate I start asking about how to cook rice properly, believe me it take me 10 years to cook persian rice correctly, everyday is a practice day you know.. She gave me a very nice tips for using a different kind of pots..  

And today I prepared foods for dinner, 'Dill Rice and Kalio Daging / Indonesian beef curry' - so let's me share the recipe with you .. hope you enjoy it..

Baghali Pollow (Dill Rice with Lima Beans / Fava Beans)

Ingredients :

2 cups  basmati rice

2 cups frozen baby lima beans, thawed - Fava beans or black bean will work too

2 cups finely chopped fresh dill or 1 1/2 cups dried dill. - or use both combination, but make sure put the fresh one for the last layer, since the fresh one give such a great flavor

2-3 tablespoons oil

1/3 teaspoon turmeric

Dash of cinnamon

Salt 

1-2 tablespoons of melted butter for the topping *optional

Water

Method:

In a medium bowl mix dill (fresh or dried), lima beans, a dash of salt, cinnamon and turmeric. Mix well and set aside.

Wash rice with cool water a few times. Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside for a 1-2 hours. 

In a large non-stick pot that has a tight fitting lid, bring 4 cups of water to a rapid boil. Drain rice and pour into boiling water and boil uncovered for 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water. 

Wash the pot and return to heat, add a couple of tablespoons of oil. Place a layer of rice into the pot (or simply just put a layer of slice flat bread or thin slices of potato, and make sure sprinkle with a bit of salt on the top of potato otherwise will taste blend) then  a layer of dill and Lima beans. Then another layer of rice, continue building it into a pyramid shape. 

In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 

Cover and cook for 10 minutes on medium-high heat until rice is steaming, add a cup of water. Lower heat and steam the rice for another 40-50 minutes.

Serve on a platter along with lamb shanks or chicken pieces or just by itself as a vegetarian dish. If you find the rice a bit on the dry side distribute the melted butter on top of the rice.

Kalio Daging / Beef Curry Stew

Ingredients

500 gr Beef-sliced,

400 ml Coconut milk    

small size of potatoes

Grind into a paste:

100 ml Coconut juice, 

3 Kaffir lime leaves   

3 Bay leaves, 

1 Tamarind,      

3 cm Galangal 

1 Lemon grass-bruised        

100 gr Kidney beans-boiled ¾ soft  - bean in the can works too, make sure you drained and rinse with cold water               

Grind into a paste

8 shallot, 

4 cloves garlic, 

5 candlenuts (easy to find at Asia market or you can substitute with cashew

2 tsp corriander,

1 tsp cumin

2 cm turmeic or 1 tsp turmeric powder

2 cm fresh ginger or 1 tsp ginger powder

2 tsp salt

10 red chillies, 5 cayenne peppers, - how much chilles is depent how how do you want your stew is,in case I must to adjust with hubby and kid taste

1 tomato

Directions

Sauté ground spices with a bit oil until fragrant. Stir in the beef; cook until the color changed.

Pour the coconut milk & juice; add in galangal, lemon grass, tamarind, lime leaves & bay leaves. Cook until the gravy becomes oily. Put in beans; cook until the gravy becomes rather thick & the beans soft.

Hello January ...

Hello everyone, happy new year .. how you guys doing ? I'm so sorry for abandon this blog for more than 6 months.  That what happened when you come back from vacations, you feel something missing especially after vacations back to your own country and make you lazy ... is this only me feel this way ? I still baking and cooking even updating pictures frequently on my IG but write it down here is quite challenge .

 

So, as you know I keep promise to write recipe again.. hope I keep my promise thou.  Let see what do I have here ? yaaaay.. simply recipe yet healthy

Spinach Potatoes Casserole
Ingredients :
6 large potatoes, peeled and cubed

1 big bag package frozen chopped spinach, thawed and drained
1 cup sour cream
1/4 cup butter
chopped green onions
salt, black pepper
1 cup shredded cheddar cheese

Directions :

 

Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

Keep our tradition

 

Baking a (very) rich Indonesia layer cake is always on my list especially for big celebration such Eid Celebration. One a reason is too keep our tradition going in our international household :) .

You will never see me bake this rich cake in regular day, too much work for sure and I don't feel like to keep the weigh-scale needle going to the right side either. This little cake is contain 30 yolks... *grin* so, please if you are on diet, stay away from this cake even just for a slice :D

And in this moment I 'd like to say : wishing you happy Eid Mubarak - TAKABA LALAHU MINA WA MINKUM

Lapis Legit
by Yasa Boga Book

300g butter,
200g margarine,
3 Tbsp sweetened condensed milk,
1 Tbsp mixed spice,
100g plain flour,
350g caster sugar,
30 egg yolks,
½ tsp vanilla

Preheat the oven to 300 F

Beat the butter and margarine until fluffy and pale. Add in the sweetened condensed milk. Beat until well mixed. Set aside.

Beat the egg yolks, sugar and vanilla until thick and pale. Whisk in the butter mixture one spoon at a time, mix well. Fold in the sifted flour and spices, mix well.

Prepare a square cake tin 22x22cm, line with greased and floured baking paper.

First layer: Spoon the batter into the tin, 3 Tbs at a time, level the surface. Bake first layer.

Next layers: Spoon in 3 Tbs batter on to the first layer, level. Bake under the grill for about 3 minutes or until the surface is golden brown. Remove and repeat the process until all batter is used.

Last layer: adjust the oven back to 350F. Spoon the last mixture, level and bake until golden brown. Remove from the oven and let cool on the wire rack.

Sliced to serve - this cake even better after 1-2days baking.

Home Made Pita Chips

 

I love pita chips, but what so annoying is, every time I buy pita chips from store, the chips is never in a good shape no more .. always crumble and smashed looking chips. And the other hand, a bag of pita chips is more pricey than regular chips.  Well, I'm not try to act cheap, but when the stuff is so pricey, I want the perfect products too - don't you think ?

Enough buying pita chips from store. Just heading to Asian store - especially there is so many Indian Grocery Store near by our area, just grab some of fresh pita bread and make your own pita chips .. easy peasy.

You can enjoy eating the chips with any kind of dipping sauce you like, such a hummus or mango peach salsa I serve here.

Home Made Pita Chips

Ingredients
1 package pita bread
Olive Oil
Kosher salt and freshly ground black pepper
Parsley flake

Directions
Preheat the oven to 375 degrees F.

Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Add parsley flake if you like too.
Bake for about 10 minutes, until crisp, turning once.

 

 

Mango Peach Salsa

Ingredients :
2 peaches, peeled and medium diced
1 mango, peeled and medium diced
1/2 cup chopped red onion
1 jalapeno, seeded and finely chopped
1 teaspoon fresh lime juice
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Directions :

Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.

Note : If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.