Beautiful Dishes for My Family.
Cooking delicious food for family get together is fun, we enjoy Javanese dishes, as they are our heritage and we love other delicious dishes from other countries too.
Easter time now, everyone is busy. I am getting ready for Easter of course, we both are waiting for the children and grand kids to come home. It is going to be a happy one.
I am sharing some photos of my cooking from the past and a recipe of a chicken dish.
Beautiful, Healthy and Delicious Food
Yellow rice is based on Javanese cooking (Nasi Kuning). I prepared it with a little twists, I thought it looked beautiful and tasted so delicious with the garnishes.
The most popular pancake rolls for my family are pancake with meat and vegetables filling. It can be fried or served as fresh as they are.
These delicious pancake rolls are excellent for snacking or light lunch.
We love our sponges, from plain sponge to flavoured sponges: ginger fluff, chocolate etc. This green cake is pandanus sponge cake filled with jam. I did it based on Swiss rolls.
Easter is coming soon, I bake different Easter cake or bread every year. This year I do mini Easter cake that can hold an Easter egg individually. I don’t have a recipe to share, only a few photo shots of the baking
The Baking Proccess
The night before Easter Sunday, the cake will be dressed with melted chocolate and colourful mini chocolate Easter eggs.
Festive Celebration Food
Braised the whole chicken with fragrant herbs served with steamed white rice. It is a beautiful dish with delicious Javanese flavour.
The recipe is dedicated to my third daughter Susan. Instead of braising the chicken over the stove, I baked the chicken in the oven with a little water with the fragrant spices. It turned out beautifully, it was moist and flavoursome.
The Recipe of the chicken dish.
Susan’s Ayam Bumbu Rujak (Javanese)
Spiced Fragrant Baked Chicken Susan’s Style
1 whole chicken no 16
(Wash it and loosen up the skin)
1 teaspoon salt and 1 tablespoon tamarind juice (mix together)
(Rub the chicken and under the skin with the mixture
1/3 cup of oil to sauté the spices and to drizzle onto the chicken
1 tin of coconut milk
1 large onion
3 cloves garlic
3 red-hot chillies
1 teaspoon dry turmeric (1 small fresh root turmeric)
1 small piece of ginger
1 teaspoon salt and 2 teaspoons brown sugar (small piece of coconut sugar)
(Place all these spices in a blender to make a rough/smooth paste)
Add in all these herbs as well but don’t grind them.
1 small sliced fresh galangal
1 stalk lemongrass
5 kaffir lime leaves
2 daun salam (Indonesian herb)
Sauté the rough spices until fragrant, and cook for a few minutes (3)
Add in the galangal, lemon grass, etc, continue cooking for 2 minutes. Cool.
Place the chicken on a baking dish, put the fragrant spices inside, outside and on top the chicken. Drizzle with vegetable oil.
Add 1/2 cup of water on the dish (pour it under the chicken)
Bake in a very hot oven 200 degrees C for 22 minutes then reduce the heat for 175 degrees. Turn over the chicken, and cook for 18 minutes.
Turn the chicken once more (breast up now) and continue cooking for 33-35 minutes.
Take it out and I rest the chicken at least for 11 minutes, take it out then you can add the coconut milk to make the sauce. Bring it to boil, taste the seasoning; you may have to add a little salt and sugar to get a delicious balance. Put the chicken back onto the dish, resting onto the sauce until serving time.
Place the whole bird of the chicken on top of a large bed steamed white rice, garnish with gudangan segar (fresh vegetables salad dressed with coconut dressing)
In Australia you could cook variety of dishes, we are so lucky. My family enjoy the contemporary Australian cooking, to that encourage me to cook not only my traditional Javanese cooking.
Thank you for visiting my blog, enjoy the recipe, and happy cooking.