Saté ajam (kip saté)

Let op: de kipmarinade wordt het lekkerst als je die een nacht laat intrekken.
Denk er ook aan om de houten saté stokjes minimaal een half uur in koud water te leggen voor gebruik, anders verbranden ze.

Voor 500 gram kipfilet

Ingrediënten:


kipfilet in stukken snijden
stukje verse gember ca. 2 cm, geschild*
citroengras - poeder
2 tenen knoflook, gepeld
1/2 el sambal
1 citroen, rasp en sap
1 1/2 el palmsuiker of donkerbruine basterdsuiker
4 el ketjap

* De gember koop je vers en vries je in. Even het bruine schilletje eraf snijden van wat je nodig hebt en dan raspen en terug in de vriezer.

Alles lekker door elkaar husselen en in de koelkast laten staan.

De volgende dag rijg je de kip aan de stokjes en grill je ze. 

Als je grotere hoeveelheden moet maken, grill ze dan 's middags, doe ze alvast in een ovenschaal en dek af met aluminium folie.  Als je ze nodig hebt, met folie in de oven plaatsen ongeveer 20 minuten.  Op die manier blijven ze lekker sappig.

Rijsttafel (blog on purpose in Dutch) - Inleiding

Het afgelopen weekend heb ik een rijsttafel gemaakt voor 12 personen, heel veel werk want je bent wel 2 dagen aan het voorbereiden/koken, maar met hulp van echtgenoot is het een groot succes geworden. Twee dingen heb ik geleerd......niet alleen de helft van de ingrediënten kopen maar ook de helft van het aantal schotels maken.
Wat ook handig is, is om alvast alle schalen en dekschalen neer te zetten, er een briefje in doen welk gerecht je er in wilt hebben.

Kokkie Blanda

De gerechten waren:

Saté ajam met saté saus
Springrolls met een rode saus
Rendang
Babi ketjap
Indonesische gehaktballetjes
Koe Loe Youk
Foe Yong Hai
Sambal Telor
Sajoer boontjes
Roedjak Manis
Atjar
Kroepoek
Rijst
Noodles

Van niet alle gerechten komt een recept, maar van de lekkerste wel.

Tapas: Spanish roasted peppers

This easy Spanish "tapa" can double as a first course, or side dish. Roasted red peppers are marinated  olive oil, vinegar and fresh minced garlic. Enjoy the peppers on a slice of rustic bread, or as a side dish. Served cold, it makes a great dish for warm summer days. Covered, these peppers keep well in the refrigerator for up to a week.

Shopping list:

• 3 Whole roasted peppers
• 2 Cloves garlic
• Spanish sherry vinegar
• Olive oil 

 

• If whole roasted peppers are not available in your supermarket, or if you prefer freshly roasted peppers, you must first roast the red bell peppers, peel and de-seed them. Peppers can be roasted in the oven or over a BBQ grill.Use a dinner-size plate or platter with a lip, so that they oil and vinegar do not spill over the side.
  If using bell peppers: Remove seeds from the roasted peppers, if any.
  Cut each pepper in four pieces and lay on a dinner plate or platter.
  
  Peel and mince garlic cloves. Place minced garlic in a small bowl and pour in a few tablespoons each of vinegar and oil. Whisk and carefully pour over the peppers.
  Serve with slices of rustic bread as a tapa or as a side dish with a meal. These peppers go well with a main course of grilled meat or fish.

Tapas: Gambas with garlic

One of the most common tapas of Spain, gambas al ajillo is quick, easy and FULL of garlic flavor. It's truly a classic tapa. Fresh shrimp, sauteed in olive oil and lots of garlic, with a touch of Spanish paprika and a splash of brandy all combine to create one of the most popular tapas. A pinch of red pepper flakes gives the sauce a slight bite. 
 
This recipe makes 4 servings as an appetizer. If preparing for a main course, double the recipe.

Shopping list:

• 500 Gr shrimp, 25 count to a pound
• 4 large cloves of garlic, finely minced
• 1 tsp sweet Spanish paprika
• 1 tsp red pepper flakes
• 60-90 ml cognac (or substitute dry sherry)
• 125 ml virgin olive oil
• 3 tsp chopped fresh parsley
• 1 lemon for juice
• 1 fresh baguette, sliced
  

In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they just begin to brown. Be careful not to burn the garlic!
Raise the heat to high and immediately add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.
Serve with fresh bread.

• This recipe is prepared in Spain with the shells on or off, depending on the cook. So, if you prefer, peel the shrimp before cooking.
• If using frozen shrimp, rinse under cold water and pat dry. Allow for a longer cooking time for shrimp that are not completely thawed, and be sure to cook thoroughly.

Tapas: Spicy Spanish Pork recipe

This recipe is popular in the region of Castilla-Leon. Cubes of pork are marinated overnight in a spicy mixture of paprika, garlic and white wine. Then the pork is quickly stir-fried and served with bread and/or fried potatoes. This is a very easy Spanish recipe that can be made as a "tapa" or a main course. If you do not eat pork, substitute beef.

As tapa it is for 6 persons, as a main dish for 4.

Shopping list:

It's in the brown bowl

• 1 KG lean pork, cut into 1 cubes
• 1 Tbsp hot paprika
• 2 Tbsp sweet paprika
• 3 Cloves of garlic, diced very small or put through a garlic press
• 1 Cup white wine
• Pinch of oregano
• Pinch of salt
• French-style bread and/or fried potatoes to accompany
  
  
  
  Place cubes of pork in a large mixing bowl. Sprinkle hot paprika, sweet paprika, oregano and garlic over top. Mix with a wooden spoon or your hands. Add the white wine and mix thoroughly. Cover tightly with a lid or plastic wrap. Place in refrigerator for at least 24 hours.
  When ready to cook the meat, place 2-3 tablespoons of olive oil in a large frying pan and heat on medium heat. Remove meat from refrigerator and fry in pan. Salt to taste.
  BBQ Method: To cook on the barbecue, simply slide meat cubes on skewers and grill, careful not to overcook.
  

Apple flaps

From our friend Jean-Luc we got this recipe, that even I could make. I call them apple flaps and within 30 minutes you have a nice treat.
You will get about 8 flaps, so you have to make 16 circles!

Shopping list:
1 Apple, I have used 'Pomme Canada' but every cooking apple will do
Christal or brown sugar
Cinnamon
Puff pastry (I have used the one that was already made)
1 Egg
Lemon juice (additional)


Roll out the puff pastry and cut them into circles and prick them with a fork
Put them on baking paper on a oven tray
Cut the apple into small junks and put in a bowl
Add sugar, cinnamon and lemon juice to taste

Now fill the pastry circles with the filling and cover them
Mix your egg and paint over the flaps
Sprinkle some sugar


Put it in the pre-heated oven (180 degrees) and it's ready in about 20 minutes.

Some of the meals we prepared

A you tube video with some of the meals we have prepared for guests. In the meantime enjoy pictures of Au Bellefleur, the guest rooms, the garden, the bistro and surroundings.

Just click hereunder.

Au Bellefleur