Chicken Feet with Black Bean

Category: Appetizers & Snacks
Style: Chinese

Bahan A:
500 gr cakar ayam, bersihkan, potong jadi dua
1 sdm kecap asin light
2 sdm mushroom soy sauce
1 sdm cuka beras (bisa diganti ama cuka biasa)
2 buah pekak/bunga lawang
500 ml kaldu (saya pakai kaldu seafood siap pakai)*

Bahan B:
3 batang kucai/he (English: Chinese chives)
2 buah cabe merah besar, iris tipis
3 siung bawang putih, geprak, cincang kasar
2 sdm taosi
2 sdm saus tiram
1 sdm minyak wijen
1/2 sdt lada
1 sdm mushroom soy sauce
1 sdt tepung maizena larutkan dengan sedikit air
2 sdm minyak untuk menumis

*Apabila kaldu yang dipakai tidak mengandung garam, bisa ditambahkan garam pada resep bahan kedua.

1. Lumuri kaki ayam dengan kecap asin, mushroom sauce, arak beras sampai rata, diamkan selama 30 menit. Kemudian goreng kaki ayam hingga matang.
2. Masukkan kaki ayam goreng ke dalam panci tekan (presto), tambahkan pekak, air kaldu, masak selama 15 menit, angkat. Apabila tidak mempunyai panci tekan bisa digunakan metode pemasakan dengan panci biasa tetapi waktunya akan lebih lama.
3. Panaskan minyak, tumis bawang putih hingga harum, masukkan cabai, kucai dan bumbu lainya.
4. Masukkan kaki dan air kaldu, masak hingga semua bahan matang. Terakhir masukkan larutan maizena.

Grilled Ikan Tude with Dabu-Dabu

Category: Barbecue & Grilling

Ikan Tude is what the Manadonese called for Ikan Kembung while in English it's called as Indian Mackerel. This recipe and calamansi's information are my entry for WHB (Weekend Herb Blogging) # 112, hosted by Simona of Briciole. Calamansi is widely used in culinary of Manadonese as well as Filipino's. In Winnpeg, you can find fresh calamansi at Young market on Mc. Phillips.

Thank you to mbak Rieke of Sexy Chef for the recipe. A different style of grilled ikan tude that I made, just inserted sliced shallot in the fish. I found the different between using calamansi and lime for marinating fish. No fishy smell after marinating and cooking the fish with calamansi.

375 g Indian mackerel (Manadonese: Ikan Tude; Indonesian: Ikan Kembung)
1 shallots, finely sliced
1 tbsp fresh calamansi (Indonesian: jeruk kesturi, jeruk kasturi, lemon cui, lemon cina)
salt as desired

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
6 shallots, finely sliced
6 bird's eye chillies, finely sliced
100 g tomato, diced
2 fresh calamansis (Indonesian: jeruk kesturi, jeruk kasturi, lemon cui, lemon cina), squeezed
sugar and salt as desired to season

Grilled Ikan Tude
Preheat a grill pan.

Clean fish by cleaning out the stomach cavity, removing the gills and surrounding tissue, then clean well with tap water.

Cut several deep cuts on both sides of fish. Rub fish inside and over with salt and calamansi juice. Insert finely sliced shallots into deep cuts. Let stand for 15 minutes.

Grill fish until the skin lightly golden brown.

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
Combine all ingredients for sambal.

Spice Paste For Chicken

Base Be Siap
(Spice Paste For Chicken)


225 gr shallots, peeled
125 gr cloves garlic, peeled
50 gr kencur root, peeled and chopped
60 gr laos, peeled and chopped
100 gr candlenuts
125 gr fresh turmeric, peeled & chopped
50 gr bird's eye chilies, finely sliced
50 gr chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt


Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Cool before using.

Basic Spice Paste

Base Gede
(Basic Spice Paste)

300 gr large red chili halved, seeded and chopped
100 gr garlic, peeled and chopped
75 gr ginger, peeled and chopped
500 gr shallot, peeled and chopped
75 gr laos, peeled and chopped
100 gr kencur root, peeled and chopped
175 gr fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
75 gr candlenut
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
150 ml coconut oil
250 water
¾ tbsp salt


Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.

Cool before using.

Sambal Dabo Lilang

Sambal Dabo Lilang

1 md Onion, cut into -thin strips
1 sm Tomato (ripe), -cut into small cubes
1 t Basil (fresh), -chopped fine
1 Lime rind, chopped -into tiny pieces
1/4 c Lime juice (fresh)
1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips
1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips


Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.

Christmas Crunch



2 cups white sugar
2/3 cup light corn syrup
1/2 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups crispy rice cereal
1 cup cashews

Grease one 10x15 inch baking pan.
In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.
Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

Lemon Chicken Salad


1 cup creamy salad dressing, e.g. Miracle Whip ™
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toaste

In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

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