Thursday, June 23, 2016

Rumah Makan Apeng Kwetiau Medan

It's been established since decades ago yet I hardly find the substitution for it. I love its capchay, kwetiau siram (kway teow stew), and fried kway teow. But most of the menu are sooo good! Many local tourists - those who live outside Surabaya - come to visit this eatery. GO APENG GO! 

Address : Jalan Kedungdoro No. 267, Surabaya, East of Java, Indonesia.

Caturra Espresso

The first time I paid a visit, I almost got into an accident. This place is close to traditional fruit market and the road is narrowed but thankfully everything went on well. Then yesterday I went round there again.

if you know a churros seller at Galaxy Mall, above churros is nothing compared to GM's. 

Friday, June 17, 2016

Kuetiaw Bambang Surabaya

FINALLYY!! I have always been a fan of kuetiaw siram. My first and eternal favorite place is Apeng Surabaya, but this place is my second favorite. Be careful if you are on the way to find this place because it's quite a small building. I would recommend kuetiaw siram (kway teow stew) and nasi campur (I don't know what it is in English).


Where is it? Jalan Kalianyar No. 26B, Kapasari, Genteng, Surabaya. TAKE NOTE! 

Beef Cutlet Recipe

I like crispy crunchy food including this beef cutlet. The recipe is really easy you can make it as long as you have beef and bread crumps at home. You may use the back of your knife to tenderize the beef, easy isn't it?! 

For 2 servings

* 2 thin slices (500gr) beef (any part, but tenderloin would taste best) - actually you can use pork too.
* salt
* 1/2 teaspoon ground black pepper
* 1/4  cup all purpose flour
* 2 cup bread crumbs
* 2 eggs, beaten with a pinch of salt
* Steamed rice
* 2 cups corn oil (or any other cooking oil)
* tomato for vegetable garnish

For salad:
* small head cabbage, shredded, rinsed and strained then refrigerated
* 1/4 cup mayonnaise
* generous drops of lemon juice squeezed
* 1 tbs sugar (or honey)
* 1 tbs ketchup


1. By using the back of your knife, pound to flatten the sliced beef into cutlets about 5 inches and ⅛ inch thickness.
2. Directly add a pinch of salt and ground black pepper then coat both sides of the cutlets with flour evenly.
3. Beat 1 egg and dip them in the beaten egg.
4. Final step is press them into bread crumbs and keep in refrigerator.

Make salad:
1. Combine mayonnaise, lemon juice, sugar, and ketchup then mix well and refrigerate it. 

Let's fry the beef!!! 
1. Heat up the cooking oil and place coated beef so they are evenly fried both sides. Yes we seek for golden brown look. Turn them for two times for about  6-8min. 
2. Strain the cooked cutlet and cut into long strips to make it easier to eat. 
3. Some people make gravy like some other original recipes but I skip it because mayo mixture is enough for dipping sauce. 

Monday, June 13, 2016

Homemade Traditional Kimchi Recipe

Above was amazingly inspired by Maangchi's recipe.

So this was my first attempt to make napa cabbage kimchi. There are several korean restaurant in town that sell kimchi in kilograms. But I found Maangchi's website and decided to give it a shot. It's quite time consuming when making this but the result is really satisfying. I divide all of the ingredients into half because I don't need huge batch of kimchi to get fermented.

Thank you Maangchi, you are such a great hand! I substituted fermented salted shrimp by boiled ground beef because shrimp wasn't available. Below is her recipe :

Makes about 8 pounds (3.6 kg) of Kimchi
For salting cabbage:
* 6 pounds napa cabbage (3 to 4 heads of medium napa cabbage)
* ½ cup Kosher salt
For making porridge:
* 2 cups water
* 2 tablespoons sweet rice flour (glutinous rice flour)
* 2 tablespoons turbinado sugar (brown or white sugar)
* 2 cups radish matchsticks
* 1 cup carrot matchsticks
* 7 to 8 green onions, chopped
* 1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
* 1 cup water dropwort (minari), optional
Seasonings and spices:
* ½ cup garlic cloves (24 garlic cloves), minced
* 2 teaspoon ginger, minced
* 1 medium onion, minced
* ½ cup fish sauce
* ¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped
* 2 cups hot pepper flakes (gochugaru)
Prepare and salt the cabbage:
1. If the cabbage cores stick out too much, trim them off.
2. To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open. 
3. Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.
4. Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
5. Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.
6. After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, and put them in a strainer over a basin so they can drain well.

While the cabbage is salting for 2 hours, and in between the times you’re turning it over, you can make the porridge:
1. Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.
2. Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.
3. Add the radish, carrot, and green onion, plus the Asian chives (or more green onions) and the water dropwort if you’re using them. Mix well.
Make kimchi:
1. Spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.
2. Eat right away, or let it sit for a few days to ferment.

On fermentation:
1. The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour, and pressing on the top of the kimchi with a spoon will release bubbles from beneath.
2. Once it starts to fermented, store in the refrigerator to use as needed. This slows down the fermentation process, which will make the kimchi more and more sour as time goes on.