Corn Soup

Dear mushroom lovers *again*,

Another recipe from my mom. It is different from corn soup that I usually find, that's why I always miss my mom's corn soup. And I am very happy that I can make it by myself. Thank you mom for teaching me how to cook!

Ingredients:
4 local corn, blended, use the cornstarch
1 sweet corn, boiled, cut the corn kernels
250gr or 2 carrots, blended with little water
200gr or 1 can mushroom, drained, cut in half
6 sausages, cut coarse
100gr minced beef
100ml water, boiled

Seasonings:
6 shallots, grinded
2 garlics, grinded
A little ginger, bruised, grinded
1tsp nutmeg
1tsp pepper
1tsp salt
1tbs margarine
1 sachet Royco, chicken flavor
8 sticks celery, finely chopped

 

Directions:

In a large saucepan, saute grinded shallots, garlics and ginger with a spoon of margarine until golden, add minced beef until cooked. Add the saute to the boiling water in the pot, add some salt, pepper, nutmeg, boiled again. Add blended carrot and cornstarch to the pot together with corn kernels, mushrooms and sausages. Put Royco to taste. Stirred until the soup become thick. Topped soup with a pinch finely chopped celery.

It is best served hot in a rainy day! Trust me;)

Warm regards,

Atika

Mom + Me = Wilton

Dear Wilton lovers,

I do believe that I am my mom's daughter haha.. I don't have to doubt about it. Even though since I was kid, I always disagreed with my mom's said and I felt that I am not her kid but my father's kid hoho. Yup, I kinda naughty anyway. But, when I grow older, I will be there at your side to remind you how I still love youuu... *it's a Queen song anyway.. haha* I mean, when I grow older, especially when I was in college, when I felt like I have much time to do anything, when I read the woman magz that so many recipes I haven't tried yet. So from that day, I cooked and baked passionately.

Well.. it's gonna be a long long story if I tell you about my cooking and baking hobbies. I should write it until my fingers cramped *see.. I am a lazy blogger* and you should prepare snack and coffee beside your table while reading it haha..

So to make it short, actually I just want to show you the first my mom's and my Wilton magazine. My mom bought it at Toko Ani in 1984 and I bought it also with my mom at Toko Ani in 2009. Amazing isn't it?

Kiss & hug for my lovely mom,

Atika

Tinutuan Porridge

Dear porridge lovers,

I looove porridge so much.. be it chicken, fish, minced beef or vegetable porridge. One of the famous vegetable porridge in Indonesia is Tinutuan porridge which is originally came from Manado (North Sulawesi). It is usually called Manado porridge or bubur Manado. Here comes the recipe from my lovely mom's kitchen and becomes my family's favorite recipe.

Ingredients:

For porridge:
1cup white rice, rinsed, drained
6cups water
1 lemongrass, bruised
salt to taste
1bunch spinach, cut coarse
1bunch water spinach, cut coarse
1bunch basil, cut coarse
1bunch long bean, cut coarse
1small pack mix carrots, sweet corn kernels and peas

For condiment:
11 red chilies
15 cayennes
1 tomato
shrimp paste to taste
salt to taste
sugar to taste
lime juice to taste
salted fish (ikan asin kacang-kacang), fried, dried

Directions:

For porridge: Boil water and rice. Put lemongrass and salt to taste. Cook until rice is soft. Add corns, carrots, peas, long beans and all of the vegetable leafs. Simmer until thick. Serve hot with condiment.

For condiment: Fried red chilies, cayennes and tomato. Then grind all of them together with shrimp paste, salt, sugar and lime juice.

It sooo easy! Please give it a try! Just add something healthy for your body!

Hot regards,
Atika

Siomay with Cucumber & Broccoli

Dear siomay lovers,

I think everyone in Indonesia familiar with siomay. We can see that everyday siomay vendors always pass through our homes. But, my mom's siomay is different. Usually she fills the cucumber with siomay. And a couple days ago while we were making siomay, my brother covered the broccoli with siomay. Surprisingly, it tastes good. Here is the siomay recipe from my mom. This time, we made it from chicken and shrimp, because she didn't find mackerel in the market.

Ingredients:

For siomay:
500gr bengkoang, grated, squeeze and throw away the water
500gr sago, you can see on the above picture with red font
250gr mackerel/marlin fish/chicken breast, grind
100gr peeled shrimp,grind
2 garlics, grind
20gr dried jamur kuping, soaked then sliced thin
2 scallions, sliced thin
1tbs pepper
1tbs salt
1tbs sugar

For additional siomay:
250gr bitter melon (pare), leave the seed, cut then boiled -> this time I didn't use it
1kg cucumber, cut into three pieces
500gr big potato, cut into four pieces then boiled half-cooked
2 big tofu, cut then boiled
1 cabbage, cut coarse -> this time I didn't use it
1 broccoli, cut coarse

For peanut sauce:
250gr peanut, fried with little oil
26 cayennes -> this time my mom bought import cayenne from Thailand. It is hotter than local cayenne
6 red chilies
2 garlics
1tbs salt
100gr brown sugar
2 glasses of water
1 tbs lime juice
A little vegetable oil to fry

For complement:
Soy sauce
Ketchup -> I found leftover from refrigerator yeayyy!!!
Lime juice

Directions:

For siomay:

Mix all the siomay ingredients, taste it as you like. Devide the dough into two, half for siomay, and the rest for siomay filling. First dough: put a small amount of dough into boiling water. Wait until the dough is floating (usually it looks like a medium size meatball). Second dough: Combine it as you like with all additional siomay ingredients. Steam all of them for about 30 minutes or until cooked. Served hot with peanut sauce, soy sauce, ketchup and a little of lime juice.

For peanut sauce:

Fried cayennes, red chilies and garlics with little oil then blend with fried peanut. Boiled brown sugar with 2 glass of water until diluted. Then add the blend ingredients. Wait until it is boiling. Give 1 tbs lime juice. 

The step is a little bit complicated, but the result will not be disappointed. Thanks God, I got help from my mom and brother. Cause we made it while we want to eat lunch, so we made it in hurry hehehe. Btw, you can add or reduce the cayenne as you like. Don't follow the exact recipe okayyy!!!

Hot regards,

Atika