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NASI CAMPUR MERAH PUTIH

Recipe & Photos: oleh Evimeinar Nasution: Winnipeg, Manitoba - Canada

Anggota WOL - MP & FB

Artikel - Profile: oleh Lina CTL - WOL Founder

Evimeinar Pattern-Nasution atau nama panggilan sehari-hari adalah "Pepy"; merupakan anggota dan sahabat WOL yang tinggal di Winnipeg, Manitoba - Canada. Selain kesibukannya bekerja full time di Dept agriculture food and rural initiatives, sahabat kita ini memiliki bakat yang sangat menonjol dalam bidang culinary dan photograhy juga menekuni profesi sebagai food photographer.

Meski telah bermukin lama dan jauh dari negeri tercintanya Indonesia, namun kecintaan dan kerinduannya kepada kampung halaman tercinta tetap Pepy wujudkan lewat tetap melestarikan masakan Indonesia dalam setiap resep yang ada di blognya. Sangat jelas terlihat kecintaannya pada dunia culinery membuat Pepy begitu "passion for food and passion for Indonesian cuisine" yang juga diakuinya. Dengan bangga Pepy selalu berkata :"There is always a way to make ourselves feel at home. My way is by cooking Indonesian food."

Untuk melihat kolaborasi unik dan menarik dari dua bidang yang dikuasai Pepy yaitu culiner dan photography, Sahabat WOL bisa melihat kreasi resep yang di abadikan lewat kameranya lewat blognya yaitu

http://indonesia-eats.blogspot.com/,

http://evimeinar.multiply.com/,

http://masakbarengyuuk.blogspot.com/

Tentunya WanitaOnline sangat berterima kasih kepada Pepy dimana Pepy mengiizinkan WOL untuk memilih sendiri recipe dari Blog nya untuk dibagikan kepada sahabat sahabat WOL. Dan kali ini WOL memilih resepi NASI CAMPUR MERAH PUTIH dari Pepy untuk sahabat-sahabat WOL yang terkasih.

Nasi Campur tersebut merupakan masakan utama Pepy pada acara" Housewarming party Pepy" dan pada saat itu Pepy memilih thema "Indonesian style dinner".

Nasi campur adalah Nasi Putih yang di hidangkan dengan bermacam-macam lauk-pauk; dan dalam recipe Pepy ini dimana Pepy menyajikannya nasi campur dengan Pecel, Cumi Panggang Pacak, Sambal Goreng Cirebon and Bakmi jawa.

Dalam pembuatan Pecel, Pepy mengunakan Kecipir (Wing Beans), Kacang Panjang, Toge (Bean Sprouts), edible tong ho, dan yam leaves atau daun ketela. Dimana semua sayuran tersebut di bersihkan, dan di balansir (blanched), kecuali edible tong ho, Pepy memilih untuk dihidangkan mentah saja. Karena Edible tong ho adalah daun chrysanthemum yang mempunyai rasa yang unik dan jika kelamaan di masak maka rasa unik tersebut akan hilang.

Dan untuk sahabat-sahabat, dibawah ini adalah recipe Pepy, Yaitu Nasi Campur dengan Pecel, Cumi Panggang Pacak, Sambal Goreng Cirebon.

NASI CAMNPUR MERAH PUTIH

Ingredients:
warmed rice
pecel
cumi panggang pacak
sambal goreng cirebon (without meat)
bakmi jawa

pecel

Description:
Continuing from Nasi Campur a la Pepy (literally: Indonesian style mixed rice à la Pepy) that I posted above, this pecel is one part of my one meal dish at our housewarming party.

In this recipe, I made the Eastern Javanese style Pecel.

Ingredients:
Pecel's Sambal
200 g homemade garlic peanuts, grind

Grind to a paste:
10 - 15 slices of fried garlic from making homemade garlic peanuts
4 red chillies, fried/toasted
5 bird's eye chillies, fried/toasted
7 cm kencur (also known as kaempferia galangal), roast and peel off the skin
7 kaffir lime leaves
2 tsp tamarind and 100 ml lukewarm water, mixed, squeezed and drain
1 tsp terasi (dried shrimp paste), fried/toasted
50 g coconut sugar or more if you like more sweet taste
1 tsp sugar

Vegetables
long beans
kenikir leaves (since I can't find them for purchase, I substituted for tong ho or it's also known as Garland chrysanthemum, which is the leaf of chrysanthemum, has a pleasant taste and an unique aroma)
wing bean (Indonesian: kecipir)
bean sprouts
other vegetables that you like such as bunga turi (at the store that I'm used to go, it calls so đũa which is the Vietnamese's name)

Directions:
Combine all ingredients to make sambal. Add with lukewarm water until you get the thickness that you want.

All vegetables are blanched (Indonesian: balansir), except Tong ho. Tong ho is better consumed in raw, because blanch process will lose its freshness taste and aroma.

Place all vegetables on the plate. Pour the sambal. If there is lamtoro gung (Leucaena glauca) and kemangi (lemon basil) leaves for purchase, you can sprinkle lamtoro gung over and put kemangi (lemon basil) leaves over. since I don't have them, I skipped them.

cumi panggang pacak

Description:
When we were at Young, the oriental market on Mc. Phillips, to buy some stuffs for our house warming party, I saw pineapple cut squids in plastic bags in their freezers. I just grabbed two bags of them, and thought I would make a cumi teutumeh, since I have asam sunti and frozen bilimbi (Indonesian belimbing sayur/wuluh) as well. Right after I put the frozen pineapple cut squids in the fridge to thaw, I changed my mind.

Being inspired by the original recipe of Ikan Panggang Pacak which uses fish that my family used to make at home, I made Cumi Panggang Pacak literally translated as the Northern Sumatran Bbq Squids.

Ingredients:
800 g frozen pineapple cut squids, thawed
1 lime
1 lemongrass, cut into a half and bruise
10 tbsp unsweetened desiccated coconut, you can add more (original recipe uses grated coconut of 1 coconut)
30 gr coconut cream powder
150 ml water

Grind into a paste
8 shallots
3 cloves garlic
3 toasted candlenuts
combination fresh red chilies and bird eye's chilies as many as you want (In this recipe, I added few dried new Mexico chillies to get bright red color and fresh bird eye's chilies to get the heat)
3 cm ginger, peeled
3 cm galangal, peeled
1/4 tsp ground turmeric
salt as desired

Directions:
• Rinse off the squids with tub water.
• Drizzle lime and salt over and toss. Let stand for couple minutes.
• Combine coconut cream powder, water and lemon grass, bring to a boil.
• Add desiccated coconut and ground spices. Simmer for 15 minutes.
• Add squids. Turn off the stove and remove from heat.
• Let stand for another 15 minutes to marinate.
• Lay squids directly on the grill. Flip them right away as soon as one side is done. By using lemongrass for the brush, brush with the coconut mixture, then flip it over. Do the same thing for another side. Do these steps until all squids are done. Remove from the grill. Do not overcook the squids as you will get hard squids to bite.

Sambal Goreng Cirebon (without meat)

Description:
This sambal goreng's recipe was adpated from Nining's recipe, in which original recipe uses beef. In this recipe, I used tempeh, tofu and shrimp, also used dried new Mexico chilies to get brighter red color.

Ingredients:
3 tofus, cut 1x1x2 cm and fried
200 g tempeh, cut 1x1x2 cm and fried
150 peeled and tail intact shrimp
10 dried new Mexico chillies, discard the seed and soak in warm water, angle sliced
6 shallots, finely sliced
3 kaffir lime leaves
1 Indonesian bay (salam) leaves
3 cm galangal, bruised
1 lemongrass, bruised
150 ml water
35 g coconut cream powder
salt sugar as desired to season
oil for stir frying

Grind into a paste
5 dried new Mexico chillies
7 shallots
4 cloves garlic
3 candlenuts
1/2 cm ginger
1/4 tsp ground turmeric

Directions:
1. Stir fry slices of shallots until fragrant.
2. Add a ground paste, kaffir lime leaves, salam leaves, galangal and lemongrass; Stir occasionally until all spices are cooked.
3, Add fried tempeh and tofu, shrimp, and dried chillies
4. Add coconut cream powder and water. Cook until coconut milk dissolved and thicken.

**Photo-foto koleksi pribadi Evimeinar Nasution ( Copyright )