Today's menu:

[Shadrach]

@Shadrach, we don't need long, useless rants about what others should do...
Just post pictures of what YOU do !

Thanks for the Short useless Rant, telling me what I should Do!

 

[Shadrach]

Can someone tell us how and for what people use Candlenuts for in Food preparation? This is totally new to me, and I'm curious about them ? Can they actually be used as candles?

 

[merahputih]

Can someone tell us how and for what people use Candlenuts for in Food preparation? This is totally new to me, and I'm curious about them ? Can they actually be used as candles?

Crushed fine with mortar & pestle or food processor to make batter thicker/creamy in sauce, curry paste, sambal. It's called that way because of its waxy character.
An example:
Ignore the drinks, it sponsors the video but has nothing to do with the recipe at all.

 

[merahputih]

OOPS! I had put two heaped table spoonfuls of temulawak -tumeric powder. This powder and the curry powder look very similar.

Temulawak/curcuma is not kunyit/kunir/turmeric. Indeed they all look almost the same fresh and in powder and all yellow .

 

[Shadrach]

Crushed fine with mortar & pestle or food processor to make batter thicker/creamy in sauce, curry paste, sambal. It's called that way because of its waxy character.
An example:
Ignore the drinks, it sponsors the video but has nothing to do with the recipe at all.

I couldn't follow that video at all, because it went by so fast! I didn't see any candlenuts being added? Do people use it for flavor? Or just for thickener?

 

[Shadrach]

I would like to use Turmeric in cooking but need some advice as to how much, since it's so strong? Also cumin?

 

[merahputih]

I couldn't follow that video at all, because it went by so fast! I didn't see any candlenuts being added? Do people use it for flavor? Or just for thickener?

You're right. I thought he used candle nut too in his recipe, which we usually do.

Slower video:

I never eat it like macadamia or hazelnut. I don't think any Indonesian do that . So I guess, just for thickener.

 

[Bad_azz]

I would like to use Turmeric in cooking but need some advice as to how much, since it's so strong? Also cumin?

I buy the ready mashed turmeric from my local supermarket- and then when cooking I throw it in much like I would garlic- to taste- I throw it on potatoes with garlic & paprika for added flavour & colour (for roasting) I add it to soups & stews too- using it mainly for the health benefits- I would suggest you experiment to find what flavour intensity suits you.
Cumin I dodge because I am not the biggest fan of the flavour.

 

[Bad_azz]

Can someone tell us how and for what people use Candlenuts for in Food preparation? This is totally new to me, and I'm curious about them ? Can they actually be used as candles?

My husband puts it in nasi goreng. I don't think I have ever used it , not sure why I would.

 

[harryopal1]

I add temulawak to meals for the supposed health advantages. When the cooking is almost done I use a heaped teaspoon of temulawak powder and mix it in a cup with a little hot water to make a paste which I then stir into the food still cooking for a few minutes. If you find the taste a bit sharp you can make it a bit more palatable with some honey.

 

[merahputih]

I use temulawak in drinks only. Like harryopal1, I add honey. It's one of common jamu recipe. I use turmeric both in drinks and cooking. May be you can start with 1 finger joint fresh turmeric or 1/2 teaspoonful (flat) turmeric powder for 1 portion, Shadrach?
For your next cooking experiment, may I suggest galanggal/lengkuas/laos and lesser galanggal/kencur? Laos is great to marinate chicken and kencur is a must in bumbu pecel (pecel dressing).

 

[Balifrog]

Made lambshank a few days ago.

Not a real succes. Sauce was not really satisfactory and the meat not tender, slow cooked it 1 1/2 hour, but should have done 2h.
Anyway, no repeat of this. The Miss doesn't like lamb, so next time I'll simply eat it at our regular French place.

 

[Wisnu]

Since I know this is Beef Rendang, It looks Delicious! It looks like it's missing mushrooms, and some Red Paprika? but the presentation is really lacking in appetizing Color! Just look at it. it's dark Rendang, on a Black Plate, on a Black Table! For improvement on that, how about a Whitish table cloth, White plate, with a large portion of nice big fettuccine Noodles, with the Rendang poured generously over the center. Then sprinkle some chopped up baby green onions, or cilantro, or Parsley! Maybe a little finely sliced Red Paprika in the Rendang, or on top?
A napkin on the side with a fork and spoon on it. A Salt, and Pepper, shaker on the table too!
I read once that The presentation is important, because People look at the food, and what they see matters a lot if, it's going to stimulate their Appetite!

It's still in cooking process in a wok; at least another 1 or 2 hours of "marandang" before we can call it Rendang. In my 40 years cooking rendang, never heard mushroom and red paprika in rendang; could be a new creation; I know one restaurant pour "rendang sauce" to mush room but I (and people from west sumatra) will not call it rendang. Red paprika for cooking rendang? Sorry.
And I'm curious, what color do you expect from beef rendang?

 

[Shadrach]

It's still in cooking process in a wok; at least another 1 or 2 hours of "marandang" before we can call it Rendang. In my 40 years cooking rendang, never heard mushroom and red paprika in rendang; could be a new creation; I know one restaurant pour "rendang sauce" to mush room but I (and people from west sumatra) will not call it rendang. Red paprika for cooking rendang? Sorry.
And I'm curious, what color do you expect from beef rendang?

Ok, that's why it looks so unready. Putting mushrooms and red paprika was my idea. I was thinking along the lines of a hearty Beef Stew. The paprika was just for some color?

 

[Balifrog]

Made some strawberry jam between yesterday and today. Nearly impossible to find proper strawberries here, all tasteless, bitter and hard, but usuable for marmelade.
I buy from a guy who goes around the bars in the afternoon selling fruits and vegetables. Price was cheap, 80k for 700 gr.
Some imported ones are at 50 to 100k for 100 gr...
I use a ratio fruit / sugar of 1 / 0,75
Our grandmothers did 1/1 but that's a bit too sweet.
Mixed :

After 24h marinating :

Final product :

Test tmrw at breakfast.

 

[Balifrog]

Strawberry jam is very good.
Yesterday dinner : crispy chicken breast with cream, garlic and parmesan.
Season chicken breast with pepper, salt, paprika and dust ligthly with flower.
Fry till golden brown, reserve.
In the same pan add garlic, chicken stock, cream, mustard, parmesan, a bit of lemon juice.
Put back the chicken, low fire 3 or 4 min.
Add chopped parsley and chives before serving

Both the Miss and me gave it top marks !

 

[Balifrog]

Yesterday dinner was "coq au vin", rooster in red wine. But everybody now makes it with chicken, easier to find and less cooking time.

Chicken thighs, baby potatoes (I passed on that one as I intended to serve it with mashed ptt), carrotts, bellpepper, bay leaves, thyme, shallots, garlic, cream, mushrooms, mustard.
250 ml of decent red wine
250 ml of chicken broth.

Presentation not great, the price to pay if you want the meat falling of the bone.
Taste was spot on according to both of us.

Tonight another classic, chicken Stroganoff with Penne pasta !

 

[Balifrog]

Yesterday dinner, Chicken Stroganoff with Penne.
Cut the chicken breast in small pieces, and marinate a few hours with olive oil, salt, pepper, paprika, nutmeg.
Brown the chicken, reserve and work on the sauce : shallot, garlic, mushroom, white wine, chicken broth.
Put back the chicken, add cream, mustard, shives or parsley.

And yes, I could have centered it a bit better on the plate....

 

[Balifrog]

Well, my youngest son (26) is coming over today for a week so we went to Grand Lucky this morning for some grocery shopping.
And this time it was the Missus who fell in love with some plates....
Same brand, Nikama, as the previous ones, but cheaper so we bought 4.

Perfect for a light lunch, dessert or for snacks when having friends over.

 

[Balifrog]

My son, even being Eurasian, is frankly French orientated concerning food, so I am now preparing croissants for tmrw breakfast.

Getting older my memory is not getting better, so for all usual, regular dishes or bakes I have my "memory cards".
Old school, and yes it is often a mix of French and English...