Ginger & Cilantro Grilled Fish

My lazy day super easy and super yummy grilled fish!

Ingredients :
lemon
grated ginger
crushed garlic
sesame oil
chopped cilantro
salt & pepper

Mix all ingredients together. Leave it for 15 minutes, then grill the fish.

Grilled or Roasted Chicken with Yogurt Sauce

Winter is finally come! It means picnic in the beach! People in Kuwait used to go to the beach for picnicking and BBQ-ing in the winter. With only 12ºC-19ºC at noon, it's a perfect weather to do some outdoor activities.

Here's a recipe that I made with my friend for our picnic day, last weekend. I might say this is the easiest grilled/roasted chicken recipe yet so delicious. You only need a cup of yogurt for 1 whole chicken, a pinch of turmeric powder/saffron, sauteed chopped garlic, black pepper-salt-sugar to taste (I like to use a lot of garlic and black pepper). Marinate it overnight in the refrigerator, for the best result marinate it for 2 nights. You can grill it or roast it in the oven, I prefer charcoal grill. It smells heaven :)). Best serve with hot steamed rice and sambal kecap (sweet soy sauce with chili), it's the Indonesian way to eat it.



Thanks to my friend, teh Dina for sharing the recipe :). I totally recommend this recipe!

(repost) Sup Buntut Panggang

Dulu udah pernah post resep ini di sini. Tapi berhubung blognya mama Anne pindah-pindahan, akhirnya link resepnya ilang. Makanya saya post ulang lagi, fotonya juga jadul bener :D. Karena banyak yang minta resepnya juga daripada bolak-balik ngirim lewat e-mail dan inbox FB, makanya saya repost.

Ini resep yang selalu saya pake kalo bikin sop buntut goreng...panggang sih tepatnya. Aslinya saya dapet dari Anne Vijaya tapi terus saya modifikasi. Andalan banget loh! Beneran deh! Enak banget. Lebay? Nggakkkk!!! Coba tanya yang udah pernah nyobain :D



Bikinnya gampang tapi memang bahannya agak banyak, keliatannya ribet tapi sebenernya tinggal cemplang-cemplung bahan.

Sup Buntut Panggang
sumber : Anne Vijaya dengan modifikasi dari saya



Bahan-bahan Sup :
1 kg Buntut potong
Bawang putih (takarannya suka-suka,karena saya penggemar garlic jadi sering pake banyak)
1 buah biji pala, geprek
sepotong jahe, geprek
1 batang kayu manis
6 bh cengkih
garam, merica
lada hitam bubuk
daun bawang
1/2 bawang bombai utuh
wortel
kentang

Cara membuat :
1. Rebus buntut sampai empuk, kalo punya pressure cooker ena banget, 1 jam juga empuk. Kalo ngerebus manual, selamet yeeeee....bisa nunggu berjam-jam...hahaha
2. Masukkan semua bumbu : bawang putih, jahe, biji pala, kayu manis cengkeh.
3. Masukkan juga 1 batang daun bawang, 1/2 bawang bombai utuh, 1/2 kentang utuh dan 1 buah wortel utuh (ini cuman buat bikin kaldu sayur, jadi nanti kalo udah selesai masak, tinggal dibuang). Lalu bumbui dengan garam, merica dan lada hitam secukupnya.
4. Kalo buntut sudah empuk, angkat, sisihkan. Selesaikan membuat sup. Masukkan potongan wortel dan kentang, juga daun bawang yang sudah dirajang halus.
5. Matikan api kompor jika wortel dan kentang sudah empuk.

Bahan-bahan untuk buntut panggang :
1 stick butter
Bawang putih, geprek
Bawang bombai, potong-potong memanjang
Saus Tiram
Kecap Manis
Saus Tomat
Lada hitam bubuk
Garam, merica

Cara membuat buntut panggang :
1. Panaskan oven 180˙C. Buntut yang sudah direbus tadi taruh di dalam tray panggangan yang sudah dilapisi aluminium foil.
2. Lumuri buntut dengan bawang putih, butter, potongan bawang bombai, saus tiram, kecap manis, saus tomat, garam merica secukupnya dan taburi dengan lada hitam yang banyak...YUMMY!!
3. Panggang selama 30-60 menit.
4. Keluarkan dari oven, buntut panggang siap disajikan dengan kuah sup.

Yakitori - Grilled Chicken Meatballs

Yakitori is grill chicken speared on skewer. I used to buy it from my favorite Japanese fast food restaurant, Goiza. In Japan you can get it everywhere from street vendors.



The important key is, apart of using fresh chicken and grilling it well, the quality of the sauce. I'm satisfied with this recipe especially the sauce. It tasted great, eventhough I skipped sake and used non alcoholic mirin. The balls were delicious when eat warmed. But unfortunately, they turned out to be too hard to chew when cold, so better eat right after grilling (on the next day, I used the left-over grilled balls for my chicken meatballs soup).

Ok Sig since you are the host, here's my contribution for Monthly Mingle-Grill It to celebrate summer. Come on join the fun of grilling here! And Bee, thanks for sharing the recipe. I found it coincidently in your 2007's archive ;).





Grilled Chicken Meat Balls (Yakitori)
Source : Rasa Malaysia

Ingredients:
11 oz skinless chicken (minced)
2 eggs
1/2 teaspoon salt
2 teaspoons plain (all-purpose) flour
2 teaspoons corn starch
6 tablespoons dried bread crumbs
(dita- I added 1 tbsp soy sauce)
2 inches fresh ginger root (grated)
Bamboo skewers

For the "tare" yakitori sauce
4 tablespoons sake
5 tablespoons shoyu (soy sauce)
1 tablespoon mirin
1 tablespoon sugar
1/2 teaspoon corn starch blended with 1 teaspoon water

Method:
1. Put all the ingredients for the chicken balls (except the ginger) in a food processor and blend well.
2. Wet your hands and scoop about a tablespoonful of the mixture into your palm. Shape it into a small ball about half the size of a golf ball.
3. Squeeze the juice from the grated ginger into a small mixing bowl. Discard the pulp.
4. Add the ginger juice to a small pan of boiling water. Add the chicken balls and boil for about 7 minutes, or until the color of the meat changes and the balls float to the surface. Scoop out and drain on a plate covered with paper towels.
5. In a small pan, mix all the ingredients for the yakitori sauce, except for the corn starch solution. Bring the mixture to boil, and then reduce the heat and simmer for about 5 minutes or until the sauce slightly reduced. Add the corn starch solution and stir until the sauce is thickened. Transfer to a small bowl.
6. Thread 3-4 balls on to each bamboo skewer. Grill the skewers with an indoor grill or broiler or on a barbeque (preferred). Brush them with the yakitori sauce and turn the skewers frequently until the balls turn brown.
7. Serve hot and sprinkle with shichimi togarashi (Japanese chile powder with sesame seeds) and some yakitori sauce if you like.