Kelo Kuning

My grannies called it "Kelo Kuning", means yellow soup in Javanese. This soup served by generations in my family. A tasty clear soup made of fish stock, with fishes themselves, enriched with the fragrance of lemongrass and kaffir lime leaves, exotically spiced with garlic, ginger and turmeric, I can never help myself craving for this soup, specially in summer. Any kind of fish will do well, but milkfish will be best.

MILKFISH IN FRAGRANT YELLOW CLEAR SOUP
Ingredients:
2 milkfish (800gr), clean and cut clockwise
800ml water
2 stalk lemongrass, crushed
5 pieces kaffir lime leaves
4 cloves garlic, sliced
2 red chilli/capsicum, sliced
Bird eye chilli pepper (optional, to your hot taste)
1 stalk leek, sliced
4 tbs vegetable oil
2 tsp salt
2 tbs lemon juice (or more)
3 tomatoes, coarsely sliced
Ground into a paste:
3 cloves garlic
3 cm fresh ginger
3 cm fresh turmeric
Method:
Marinate fish with ground spices and 1 tsp salt, let it stand for 30 minutes in chiller.
Heat oil n frying pan, saute garlic, lemongrass, capsicum and kaffilr lime leaves until fragrant, set aside.
Heat water to a full boil, add in marinated fish and sauted herbs. Simmer for 15 minutes.
Add in leek, bird eye chilli, tomatoes, 1 tsp salt and lemon juice, continue to cook for another 2 minutes.
Remove from heat, serve warm.

BANDENG KELO KUNING (Bandeng Kuah Kuning)
Bahan:
2 buah bandeng (sekitar 800gr), bersihkan dan potong2
800ml air
2 batang serai, memarkan
5 lembar daun jeruk
4 siung bawang putih, iris
2 buah cabe merahm, iris serong
Cabe rawit secukupnya (optional, kalo pengen pedes)
1 batang daun pre (leek), iris serong
4 sdm minyak sayur
2 sdt garam /secukupnya
2 sdm air jeruk ato secukupnya
3 buah tomat, potong2
Haluskan:
3 siung bawang putih
3 cm jahe
3 cm kunyit
Cara:
Lumuri bandeng dengan bumbu halus dan 1 sdt garam, diamkan 30 menit di kulkas.
Panasin minyak, tumis bawang putih, serai, daun jeruk dan cabe merah hingga wangi dan layu, sisihkan.
Didihkan air, masukin bandeng dan tumisan, masak dengan api kecil 15 menit.
Tambahkan daun prei, cabe rawit, air jeruk, tomat dan sisa garam, teruskan memasak selama 2 menit.
Matikan api, sajikan hangat.
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Brownies

As a big big fan of chocolate, I won't give apology for myself if I pass this superb cake over.
I've been doing many experiments to find a true brownies for my life. A dark, soft, moist, rich and sinful to my weight hehehehhh... But it should not be too sweet, not to forget the mysterious thin crisp film on the surface, to hide out its truth of chocolate delicacy inside.
And here it is, a real superb brownies that will drive you crazy.
This is not a new recipe actually, I modify my old brownies recipe, simply substitute the margarine/butter into vegetable oil and simplify the method. Just it! But do trust me that it gave a significant texture different. You may add extra chocolate chips to the batter for richer and denser texture if you like it gooey.
Don't do skewer test to ensure it's completely done. The extra moist texture will always rather stick on the skewer. It'll be stop sticking your skewer as you're conscious that it's overbaked already :P Simply look over the surface. Once it has a thin shiny crisp surface that doesn't stick on your fingers as you touch it, that's the perfect time to remove it from your oven.
Well dont you think that I just speaking too much? Now it's your turn to bake your own!

FUDGY BROWNIE
Ingredients:
250 gr dark cooking chocolate, coarsely chopped
175 gr vegetable oil (= 210ml)
a pinch of salt
3 tbs good quality of dutch processed cocoa
150 gr granulated sugar
1 tsp vanilla essence
50 ml milk
3 large eggs
150 gr all-purpose flour
150 gr chocolate chips (opt.)
150 gr roasted nuts, chopped (opt.)
20x20x4 cm pan, greased and lined with baking paper
Method:
Heat vegetable oil just until warm.
Add cocoa, salt, chocolate, milk and sugar, stir until chocolate until completely melted.
Add eggs and vanilla, whisk until well combined.
Stir in flour, chocolate chips and nuts, whisk thoroughly.
Pour onto prepared pan, bake in preheated oven until done.
Remove from oven, let it cool completely, remove from pan and cut into slices.
Note:
You may combine some butter or margarine instead of using oil totally for richer taste. I used to combine 50gr margarine or butter with 125gr veg oil.


Indonesian Version
FUDGY BROWNIE
Bahan:
250 gr dark cooking chocolate, cincang kasar
175 gr minyak sayur (= 210ml)
Seujung sendok teh garam
3 sdm coklat bubuk berkualitas
150 gr gula pasir
1 sdt vanilla essence
50 ml susu cair
3 butir telur ukuran besar
150 gr tepung terigu
150 gr chocolate chips (optional)
150 gr kacang2an panggang, cincang (optional)
Loyang ukuran 20x20x4 cm pan, olesi margarin, alasi kertas roti
Cara:
Hangatkan minyak sayur, masukin coklat cincang, coklat bubuk, susu, garam dan gula, aduk hingga coklat leleh.
Tambahkan telur & vanilla, aduk dengan pengocok kawat hingga tercampur rata.
Masukin tepung, coklat cips dan kacang2an, aduk rata.
Tuang ke loyang yang udah disiapin, panggang hingga matang.
Keluarkan dari oven, diamkan hingga betul2 dingin, keluarkan dari loyang dan potong-potong.
Note:
Minyak sayur bisa dikombinasi dengan margarin/butter untuk rasa yang lebih rich. Gue pake 50gr margarin/butter dan 125gr minyak.
Jangan lakukan tes tusuk untuk menentukan matang tidaknya, karena tekstur brownies ini sangat lembab sehingga selalu nempel di tusukan saat dites. Tanda kematangannya ketika atasnya sudah mengkilap dan retak2 serta kering ketika disentuh, meskipun terasa masih lunak. Nanti kalo udah bener2 dingin akan set dan mudah dipotong.
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