3 Recipes Mainstay Of Nicholas Saputra, Suitable For Family Gatherings At Christmas And New Year

Nicholas Saputra (Photo: ANTARA)

Nicholas Saputra introduced three of his favorite recipes in the "Miele Kitchen Takeover" program, namely Nasi Bakul, Grouper Tim Saus Nyonya and Grilled Chicken with Soy Sauce. Even though it seemed complicated, the film's players enjoyed the cooking process because they used the oven so it seemed simple.

In the program, Nicholas practiced how to cook Nasi Bakul with steam mode to cook food slowly. This system is usually used to make popcorn.

The three dishes cooked by Nicholas Saputra can be an option for family gatherings during the Christmas and New Year holidays. Quoted from ANTARA here are three recipes.

Bakul Rice

The ingredient that makes this rice basket more stable is the use of super cork fish which makes the aroma more pronounced and the taste more savory.

Ingredients: Rice 1200 grams Cayenne pepper 45 grams Red onion 100 grams Garlic 110 grams Bay leaf 10 pieces Lemongrass 50 grams Galangal 60 grams Cork fish 80 grams (diced and dry fried) Thick coconut milk 350 ml Water 1600 ml Salt

How to cook Nasi Bakul using Miele Steam Oven DGC 7840:

1. Mix thick coconut milk with water, lemon grass, bay leaves and sliced galangal. Add salt to taste, then heat over low heat.2. Mix the coconut milk that was heated earlier with the rice, put the mixture of coconut milk and rice into the oven.3. Steam for 30 minutes at a temperature of 100°C.4. Saute onion, garlic, cayenne pepper and cork fish until fragrant and cooked.5. Remove the rice from the Steam Oven DGC 7840 and mix it with the sauteed onions and other ingredients.6. Steam again for 30 minutes at a temperature of 100°C. Rice basket is ready to be served.

Mistress sauce team group

Nicholas has one trick in cooking steamed fish, which is to pour the seasonings later after removing the water that comes out during the steaming process.

"In this menu, I really like kecombrang because it is versatile, it can be used for dishes like this to make it more fresh," said Nicholas.

Ingredients: 1 grouper, Garlic 30 grams, Red onion 120 grams, Turmeric 10 grams, Lemongrass, 20 grams, Shrimp paste powder, 25 grams, large red chilies, 75 grams, Javanese sugar shell, 20 grams, Limo oranges, 1 piece Kecombrang flowers, 1/2 banana leaves

How to cook Team Sauce Nyonya Grouper using Miele Steam Oven DGM 7840:

Madame Seasoning:1. Put the onion, garlic, turmeric, large red chili in Blender2. Puree using a little water.3. Saute the spices until fragrant, then enter the lemongrass that has been crushed. Cook the spices until cooked, then add the coconut shell sugar and shrimp paste powder and stir until dissolved. Add additional salt to adjust the taste, 6. Then, also add the lemon juice to taste. Mrs. Seasoning is ready to use.

Grouper Team:1. Prepare the grouper, cut the fish so that the spices can seep into the inside as well.2. Give salt and pepper on the surface of the fish and the inside of the fish meat, 3. Sprinkle the seasoning all over the fish, including the inside of the fish, 4. Prepare banana leaves that have been cleaned, 5. Wrap the fish with banana leaves, sprinkle the top of the fish with kecombrang flowers to taste 6. Close the fish tightly.7. Put the fish in the oven with a temperature of 100o C for about 15 minutes to 18 minutes8. Once cooked, discard the banana leaves and keep the water (juice) on top of the banana leaves to serve with the Tim Saus Nyonya Grouper fish.

Grilled chicken with lime leaf soy sauce

When making seasoned chicken, Nicholas recommends soaking the chicken with the spices for at least four hours, if necessary overnight to allow it to fully absorb.

"It's better if the chicken is massaged so that the pores are open and the spices are more pervasive to the meat," said Nicholas.

The marinated chicken is then stored in the refrigerator, using banana leaves as a base to make it more fragrant.

Chicken marinade: 1 liter of water, 34 liters of salt, 15 grams of garlic, 35 grams of onions, 2 bay leaves, 1 chicken

Chicken marinade method:1. Heat the water until it boils, 2. Enter all the ingredients, mix well and wait until the water is lukewarm, 3. After the water becomes warm, dip and soak the chicken, let stand for about 2 to 3 hours. After 3 hours, remove the chicken, drain

Onion soy sauce seasoning: Onion 35 grams Garlic 15 grams Ebi powder 3 grams Coriander powder 5 grams Citrus leaves 4 pieces Citrus limo 1 piece Sweet soy sauce 120 grams Red cayenne pepper (optional)

Onion soy sauce method:1. Slice the onion and garlic, saute until fragrant. Add lime leaves, ebi and coriander powder. Turn off the heat once cooked, add soy sauce and mix well.3. Enter the lemon juice to taste, add salt and pepper to taste.

Grilled chicken method:1. Dry the entire surface of the chicken skin using a kitchen towel, 2. Coat with oil all over the surface of the chicken skin, 3. Set the temperature at 220°C in the oven.4. Once the oven temperature is reached, put the chicken in the oven, bake for 12 minutes. After 12 minutes, lower the temperature to 180°C in the oven and bake for another 8 minutes.6. After 8 minutes, remove the chicken and then brush with the cooked soy sauce, 7. Return to the oven and bake for another 5 minutes at 180°C8. After 5 minutes, the grilled chicken is ready to be served.