in-fusion- Residents Carnivale 2006 - Recipe Book Online
The Residents Carnival was an absolute smash! Special thanks goes out to all the wonderful volunteers who cooked, sang and performed on the windy Gumal Ngurang Rooftop.Following are some of the fantastic unedited recipes from residents who attended the Carnivale!
Residents Recipe Book
1st Prize Winner:
Nasi Tumpeng (Indonesia)
Served by Sri Wahyuni & Nizmadilla (Bulga 406), Diana Irawati (Bulga 104), Kifayah Amar (Bulga 403)
Nasi tumpeng is an Indonesian rice combination dish and is known as ceremonial yellow rice cone that only made to celebrate a special occasion. Surrounding the large mound of rice flavored with coconut milk and turmeric are piles of fried chicken, fried tempe, shredded egg omelet and other tasty dishes. In Indonesia, nasi tumpeng is also famous as a typical Independence Day menu to celebrate Indonesian Independence Day that is commemorated on 17 August every year.
Nasi Tumpeng (Yellow rice)
Serves 6-8 as a side dish
Ingredients:
1 1/2 cups coconut milk
1 stalk lemongrass, bruised and tied into a knot
1 bay leaf
4 kaffir lime leaves
3 cups water (divided)
2 1/2 tsp. turmeric powder
1 tbs. salt
2 1/2 cups long grain rice
Additional: 1/2 cucumber and ½ carrot, peeled and sliced for accessories
Method:
1. In a big pot, combine coconut milk, lemongrass, bay leaf and kaffir lime leaves. Stir them well evenly while boiling. Bring to a boil over medium-high heat. Reduce to medium low.
2. Dissolve turmeric and salt in one cup of water and add to coconut milk mixture.
3. Add rice and the remaining two cups water to the pot and bring to a boil again, stirring occasionally. Reduce to medium low and simmer uncovered until liquid is just absorbed.
5. Cover pan, reduce heat to low and cook until rice is tender, about 15-20 minutes. (If the rice is not cooked, add more water and continue cooking until done.) Halfway through the estimated cooking time, gently fluff the rice using two forks.
6. Let the rice cool. Remove the lemongrass and leaves and mound rice on a platter into a cone. Garnish with shallots, carrot and cucumber slices if you like.
Ayam Goreng Kalasan (Kalasan Fried Chicken)
Ingredients:
6 cloves garlic, ground
6 tablespoons palm sugar
1 kg chicken wings
salt and sweet soy sauce to taste
½ inch galangal
1 cup coconut water
¼ teaspoon baking soda
Method:
Simmer chicken with all the ingredients until chicken pieces are tender and sauce is thickened. Add more coconut juice or water if necessary. Remove chicken from mixture and then deep fry until golden brown. Brush fried chicken with the sauce. Serve hot.
Kering Tempe (Fried Tempe)
Ingredients
1 block tempe, cut into 1/2 cm by 1/2 cm by 2 cm pieces
5 cloves garlic, chopped
2 cm galangal, peeled and chopped
1 tbsp sugar
1 1/2 tbsp palm sugar
1 tsp. tamarind water
6 shallots, thinly sliced
4 red chilies, sliced crosswise.
salt
oil for frying
Method:
Heat the oil in a deep skillet or wok. When hot, add the tempe and fry until golden brown and crisp, around three minutes. Remove and drain. Reduce to medium heat and add shallots, frying carefully just until golden brown. Remove from oil and drain. Repeat with chilies.
Combine garlic and galangal with a pinch of salt in a mortar-and-pestle or food processor and mash until smooth. Remove all of the oil from the pan except for two tablespoons. Add the spice paste and fry over medium heat until fragrant. Add the tamarind water and sugars, and stir over medium heat until thick and bubbly. Add the reserved tempe, chilies, and shallots, and stir to combine.
Telur dadar (Shredded egg omelet)
Ingredients:
2 eggs
2 teaspoon cold water
Salt and pepper
2 teaspoon oil for frying
Method:
Beat the egg with 2 teaspoon cold water and salt and pepper. Heat 2 teaspoon of oil in the wok, Pour in the first egg, undisturbed, until set. Remove to a plate. Cut the omelets into strips.
Telur Balado (Spicy boiled-fried egg)
Ingredients:
6 Boiled eggs, remove the skin
8 Fresh red peppers (you can remove the seeds if you want to)
5 Shallots
4 Cloves garlic
1 Big tomato, slice in 8 pieces
½ ts shrimp paste
Salt and sugar
Oil for deep frying
Method:
Deep fry the eggs ( till the skin is change to golden brown colour). Pound/grind the peppers, shallots, garlic, shrimp paste not too fine. Fry the paste with hot oil in a wok. Cook it for about 3 minutes. Add the fried boiled eggs. Finally add the tomatoes, salt and sugar. Cook again for about 3 minutes.
Perkedel Kentang (Potato cakes)
Ingredients:
5 potatoes
3 eggs, one to mix with the mashed potatoes
1 stalk of celery
2 shallots--cut small
a pinch of salt and a sprinkle of pepper
enough oil to deep-fry the cakes (if not deep-fried, enough to cover the bottom of the pan)
crushed garlic
Method:
Boil the potatoes and crush them.
Mix the potatoes and celery and shallots.
Add crushed garlic and salt and one egg.
Make potatoes like small balls.
Before frying, put in the beaten eggs and then fry until brown.
2nd Place Winner:
Aji de Gallina Recipe - Carlos Cortes (Geegal)
Personal Recipe
INGREDIENTS
( 4 -6 SERVINGS )
01 Kg (03 pounds) of chicken breast.
04 Potatoes
04 eggs
02 tea spoon of Minced garlic
01 Onion
01 cup of orange juice
¼ cup of lime juice
01 can of evaporated milk
05 yellow chilli (marisol chilli)
An entire cup of peanuts and nuts finely chopped.
¾ cup grated parmesan cheese
06 slices of white bread
½ teaspoon of ground cumin
½ teaspoon of ground curry
08 olives
Celery
Parsley
How to cook
In a large stockpot, bring the chicken, onion, celery, parsley, Salt and pepper, and water to a boil.
Remove the chicken from the pot and set aside to cool.
Cut the potatoes into slices. Boil them. When boiled, set aside.
When chicken is cool, then shred it into small slices. Set aside.
In a small mixing bowl, combine the orange juice and lime juice.
Break the yellow chili into pieces and soak in the juice mixer for 20 minutes. Take away the chilli from the marinade, then put it into a blender with cheese and milk. Blend it until smooth; set aside.
Soak pieces of white bread in the evaporated milk.
In a saucepan fry the chopped onions and the minced garlic with little of oil.
Add the blended chili mixture to the saucepan.
Add the shredded chicken.
Add the soaked bread to the saucepan (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the nuts and peanuts, potatoes, and cheese, and cook, stirring occasionally. As an option, add a little of cumin and curry for the taste. Stew it all until thick enough to coat the spoon.
Simmer the stew ten more minutes until ready to serve in dish.
Put the sliced potatoes as a base in the dish. Ladle the stew in the dish, over the potatoes, and garnish with the sliced eggs and olives.
Yellow Rice (Indonesia)
By: Nurhaya Nurdin & Lisa E. Wong (Gumal Ngurang)
Yield: 5 servings
Ingredients:
¼ cup Freshly Grated Coconut Or Desiccated Coconut
3 cups Water
1 tea spoon Turmeric
¼ tea spoon Salt
? cup water
2 ½ cup Rice
Strips Of Red Pepper
Thin Slices Of Cucumber/Carrot
Fried Onion Rings
Strips of Omelets (Recipe below)
Fried Tuna
Direction:
Soak the coconut in the 3/4 liter of water overnight.
Strain the water from the coconut; bring to a boil.
Add the turmeric and salt, dissolved in 2/3 Cup of water.
Add the rice to the liquid and cook slowly until all the liquid has been absorbed. If the rice is not cooked, add more liquid and continue cooking, stir slowly, until done.
Decorate with the pepper, onion rings, cucumber/carrot, Tuna and omelette strips. Serve hot.
Strips of omelettes: Heat the oil in a small frying pan. Beat the eggs and add the salt and pepper. Cover the bottom of the pan with a thin layer of egg. Cook slowly for 2 to 3 minutes. Turn out onto a warm plate and keep it warm. Continue to cook until all of the egg mixture is used up. When done cut each omelette into 1/4-inch strips and use for a garnish.
Brazillian Desserts:
Brigadeirão - Gisela Leao (Gumal Ngurang)
Main ingredients:
Bottom Part
1 can or 395ml of condensed milk
1 can or 395ml of cream [double cream]
½ can or 200ml of milk
8 spoons of Chocolate in powder
3 eggs
Top Part
1 can or 395ml of cream [double cream]
½ Cadbury milk chocolate bar [in small pieces]
Decorative chocolate | Chocolate Chips [?]
Bottom part:
Mix all ingredients with a mixer or blender and put it in a microwavable glass container. Put into microwave and leave for 14minutes. Take it out, let it cool and put on the fridge.
Top part:
Put the cream and the chocolate bar [in pieces] on a pan. Put the pan inside another pan filled with water [seating in a double boiler?]. Put the pans on the cooker. Wait for the chocolate to melt and mix it slowly. After being a homogenous mixture, take it apart and let it cool down. Pour it on top of the bottom level and spread evenly the surface. Spread the decorative chocolate on top and let it in the fridge until time of serving. It should stay on the fridge at least for 4 hours.
Passion Fruit Cream (Brazil)
Main ingredients:
1 can or 395ml of condensed milk
1 can or 395ml of cream [double cream]
1 can or 395ml of passion fruit concentrated juice
Passion fruit seeds and juice to decorate
Mix all ingredients with a mixer or blender [except the seeds and a little bit of juice] and pour into a glass container. Put on the fridge. Leave the seeds and juice on the fridge as well. Before serving add the seeds and juice left on top of the cream to decorate. After serving keep what was left in the fridge.
P.S:
The passion fruit concentrated juice is found at Coles. It comes in a little plastic bottle. One bottle is enough for the recipe. You can mix the seeds into the mixture, but do not forget to leave some to decorate.
Nestle Condensed milk and cream cans can be found at Coles, as well. The cream can is a little smaller than the condensed milk one, so you have to buy 2.
AUSSIE LAMINGTONS - Cristy Rowe (Geegal)
Ingredients :
FOR THE CAKE
6 x eggs
3/4 cup castor sugar
1 cup self raising flour
1/3 cup cornflour
1/3 cup hot water
3 tsp butter, melted
FOR THE ICING
4 cup icing sugar
1/3 cup cocoa
3 tsp butter
1/2 cup milk
3 cup desiccated coconut
Method :
1. Crack the eggs into a mixing bowl then beat the eggs until thick and creamy.
2. Gradually add the sugar and beat well until the sugar has dissolved.
3. In a large bowl, mix the self raising flour with the cornflour.
4. Add the butter to the hot water.
5. Add the flour mix to the beaten eggs and stir well then add the hot
water mixture. Combine very well.
6. Pour the batter into a 23cm. square cake tin that has been well greased.
7. Bake the cake at 180 c. for 35 minutes then turn out and cool on a wire rack.
8. To make the icing, mix the icing sugar and cocoa together then add
the melted butter and hot milk. Stir well until the mixture is smooth.
9. Cut the cake into squares then dip each square into the chocolate
icing then roll the cake in the coconut. Drain on a wire cake rack.
* If you wish, cut the squares in half and spread with jam before dipping.
Chicken Rice Cakes - Masood Ahmed (Geegal)
The recipe is for 4 people and it involves the following ingrediants.
2 cups of rice
1/2 cup of oil
1 Kg of Chicken (preferred with bones)
2 Normal size onions finely chopped
1 table spoon of salt
1 table spoon of ground red chilli
1/2 tea spoon turmeric powder
1 table spoon of garlic
1 table spoon of ginger
1 tea cup yogurt
2 tomatoes finely chopped
Recipe for chicken.
Place a wok on heat for about 5 minutes with 1/2 cup of oil, when oil gets hot enough add 2 normal size onions finely chopped, wait till the onions lose their color and turn into golden brown. Then add the chicken and follow the same process till the chicken turns golden brown, then add salt, red chilli powder, turmeric powder, ginger and garlic. Let all these mix with chicken and when whole of the chicken is covered with this mixture add tomoatoes and let the whole thing cook for about 5 minutes. When you see the gravy along the sides of chiken, add yogurt in and mix it very well. Let this whole cook for about 10 minutes on low heat so that the mixture gets into chicken.
Recipe for Rice.
Boil rice in microwave or stove and when the rice is done, take a big wok and mix it with the chicken gravy, portion by portion, dont put all of rice at once it would not turn out well.
I hope you enjoy this. Regards
Masood Ahmed
here is the recipe for the 'extremely fattening' chocolate pizza - Min Chuan Chai (Gumal Ngurang)
ingredients:
1 pizza base (this recipe based on 9' pizza base)
4-5 strawberries sliced
5-6 marshmallows thinly sliced
64 pieces of cornflakes (just joking)
125g of nestle/cadbury dark cooking chocolate
50g of nestle white cooking chocolate
instructions:
1. preheat oven to 180C and bake the base for 8-10 minutes or until it's abit crispy (based on the instructions of the pizza base)
2. melt dark cooking chocolate with a bowl on boiled water (melting instructions can be found on the packaging)
3. top the pizza base with a layer of dark chocolate and marshmallows and some cornflakes
4. bake it for another 2-3 minutes until marshmallows are 'very' slightly brown
5. again top the pizza with some dark chocolate and white chocolate in the middle
6. now decorate the pizza with strawberries
7. enjoy
8. get fat!
*the marshmallows will give the pizza the 'cheese' feel and the cornflakes will give the pizza a crispy feel
*while the strawberries smooth out the 'too sweet' of the chocolate and marshmallows
thank you for the nice event and have a nice day!
dumpling is a traditional Chinese food, especially for some important Chinese festivals.On the most important festival, Chinese Spring Festival,almost every Chinese family cook dumpling as the main dish to celebrate it. However, making dumpling is very complex,it takes almost the whole day to prepare it,if it is for the whole family. - Ning Ning Jiang (Geegal)
there are 2 steps to make dumpling
1.make the skin for the dumpling:
the surface is made of flour. put the plain flour powder(not self-raising flour) into a big bowl and mixed with water,and then blend it until the shape of flour powder is solid and not so sticky. the next is to cut the flour into small ball, and then use the Chinese stick to make it very flat and round
the ingredient of the dumpling:
i made two different types of ingredient : vegetarian & pork.
cut evrything(include vegetable & pork in tiny pieces),add salt into vegetables, after a short while, remove all the juice from vegetables.and then put vegetable oil,soysauce,chicken salt, sesame oil into the vege(or pork and vege) mix them.the quantity depends on the requrie of the taste.
after all the preparation is done, the next is put the ingredient into the flat & round flour skin and stick it tightly. after wrapping, put the roll dumpling into boiled water until all the dumpling float in the water. (put a little bit cold water and wait for the next boiling. keep doing this 3 times.)
now, delicious dumpling is ready to eat!!!!
Tortilla Espanola - Ralf Wilden (Bulga Ngurra)
1,5 kg of patatoes
5 eggs
Spices (Salt, Pepper,...)
Peel Potatoes and cut them in thin slices, pan fry the potatoe slides until they are crispy. Put the egg white and egg jolt into a bowl and stir them. Put the eggs over the Potatoes in the pan and fry for some minutes. Then put a large plate on top of the pan and turn the omelette on the plate and fry the other side. The tortilla is ready when it looks like a "cake".
Pinchos
2 cloves of chooped garlic
2 tea spoons of salt
1 tea spoon of mild curry powder
½ tea spoon of coriander seeds
1 tea spoon capsicum powder
½ tea spoon dried thyme
pepper
3 table spoons of olive oil
1 table spoon lemon juice
450g pork meat (diced)
Mix ingredients to a sauce. Put about 6 dices of meat on a stick and put some marinade over the meat. Put the marinated meat skewers in the fridge for about three hours. Grill or pan fry the meat skewers.
Apfel Strudel - Natasha Horne (Gumal Ngurang)
2 tin of cooking apples
500g of brown or raw sugar
cinnamon
100g butter
crushed almonds
lemon juice
filo or puff pastry
Put cooking apples in a sauce pan, gently heat up and adding 400g of sugar slowly, making sure it melts. Add cinnamon and mix well. Cinnamon is added to taste ... so don't know the exact weight. Add two table spoons of lemon juice and let simmer for bout 5-10mins until apples are a soft.
Pastry prep:
Take about 8-10 sheets. Brush each layer with melted butter and alternate a sprinkel sugar and cinnamon across each layer except the last one. Once all layers are stacked ontop of each other, spoon some apple mixture across the center (leaving about 1/3 of pastry on either side and about 7cm on the top and the bottom of the sheet). Fold the top and the bottom over the apple mixture and then fold one side over, using some butter to stick the pastry down, then the other side, again using some butter. Lay the strudel with the folded ends down onto a greased baking tray. Brush butter over the entire strudel and sprinkel cimmanon and sugar over the top. Repeat this process until all apple mixture is gone.
Pre-heat oven to 180C and bake for 20 minutes or until pastry is raised and golden brown. Serve hot (they are extremely hot when they come out of the oven so be careful) with ice cream or vanilla sauce.
Have fun baking!
