Preparing a feast for Ied celebration need careful planning and partial execution. Usually she shops for meat and poultry a week before the D day. And then she cooked them and freeze them in packages, to capture the freshness inside them and easy to thaw in small portion when needed.
I was following one of her shopping day for poultry to the wet market near my parents house.
She chose the living chicken, then the merchant decapitate them mercifully (to comply with Halal requirement), cleaned and broke it down as ordered. Can’t be more fresh than this!
I want to share the ambiance of local traditional wet market in Indonesia looks like. Remember, this market is located at Jakarta the capitol city. So you might expect something much more rustic feeling and wet ground. Although there are nice and dry traditional market too.
If you are regular to norecipejuststory blog, then you must know that I can’t follow recipe to cook (hence the blog’s name).
My style of cooking is to wing it. No measurements, just follow my intuition and my taste buds. Most of the time, I produce average meal that eatable and suitable for daily menu. When holiday or ceremonial day come, I’m getting nervous badly. I know, I don’t have the patience to cook a whole set of feast meal. So, I winged it and this was what I came up with.
Ied day or Lebaran in bahasa in my family and the in laws require special set of menu that become tradition every year.
My mum’s menu for Lebaran day were: Sayur Pepaya Muda Ebi (Shredded unripe papaya in spicy coconut milk soup with dried shrimp), Gulai Ayam (Chicken curry with Sundanese twist), Rendang (her version of Beef Rendang) and Sambal goreng hati – udang – petai (Shrimp-beef liver- stinky bean stir fry in chili sauce).
While my mother in law’s menu were: Gulai itik lado mudo (Padangnese version of green duck curry: green color came from green chili paste), Tauco Udang (Shrimp and tofu in salty fermented liquid been sauce and chilies), Gulai Pepaya Muda (Julienned unripe papaya in coconut milk and turmeric soup), Rendang kering (her version of Beef Rendang).
You can click on each text to access one version of it recipe. Not our family’s recipe, just to give better description. Oh, some of the recipe in bahasa, so you can use Google translator if needed.
So, whats the common dish between two family? Yes Beef Rendang. Although my mother’s style very different than my mother in law’s, beef rendang still a crowd pleaser. That’s why, I racked my brain out to make something very simple yet with the flavor of rendang.
The final result is, I make something I called Mi Siram Sapi Poyah.
Its basically boiled noodle or any other type of long pasta ( I made mine fresh by the way), with very-very beefy broth (extra shredded beef were added in the broth); tomato, celery and lime salsa, fried tofu and spicy toasted coconut sprinkles (made from freshly shredded coconut). Also a creamy peanut based chili sambal for extra heat.
I know it may look too simple to mimic the complex beef rendang, but somehow it worked. The flavor and fragrant of rendang came from the spicy toasted coconut.
I’m adding rendang wet paste (i winged my mother recipe) and the powdered ones to a freshly shredded coconut, mix them well on a non stick pan without using oil. It takes quite some time until all the coconut absorb the paste and toasted, change color, dried out and became sprinkleable.
One of my food critic is my husband. When he said my beefy noodle tasty and remind him with rendang, then he add more noodles to his bowl, I know I succeed this time. Ooh the sweet taste of victory…..
The unique fact is that the broth are so beefy and tasty, anyone who ate one portion keep adding more noodles to the remains of the broth on the bottom of their bowl.
It tasted very beefy, light and fresh but also spicy and herby similar to rendang.
It so easy to make. I’m making this dish in my holiday menu.
- Pan Asian: Chili Beef (Indonesia) (riceandcurry.wordpress.com)
- After Ramadan fast, Indonesians ‘eat with a vengeance’ (capitalfm.co.ke)
- Ketupat a delicacy for Ramadan … (travelphotomedia.com)
It seem too corny matching holiday with cookies? Well thats what we usually have, here in Indonesia.
A tradition that goes back several hundred years, getting the influence from the Dutch during colonial period. They introduce our native ancestors with the art of baking cookies. As Indonesian, we give it a twist and make it our own.
The next holiday is Ied Al Fitr (Idul Fitri), to celebrate our obedience in fasting for a whole month, winning our better spirit and mind. The regular cookies, a must have for every home are; Nastar, Kastengels and Putri Salju.
Nastar is basically a butter cookies with pineapple jam fillings. The true Nastar will have home made pineapple jam in excessive amount inside the cookies. The old school shape will be resembling a guava or rose apple; using cloves as the stalk buds. The newer version will be shaped like small balls or like a leaf.
Kastengel is a cheesy cookies. It must have cheese of the dough and as the toppings. Every bite you should taste the cheesiness all the way to the last bite. Some people likes their Kastengel crunchy, by adding hard cheeses like Gouda. While others likes it smooth and crumbly, by adding more butter and only use cheddar cheese. Either way, every one have their best version of kastengel.
Putri Salju can be translated as Snow White, literally. Why? Because it is a butter cookies blanketed with powdered sugar. The cookie is the princess and the sugar resemblance the snow. Some cooks like to add ground nut on the cookie dough, so it will taste nutty and a bit savory against all sweetness from the powdered sugar.
Those three are the Three Musketeer for a great holiday.
I’m sharing some of the activities my mom and I usually have when we make our version of those three delicacies. Oh, we add chocolate cookies to our menu too.