Ste Magazine

Category: ASMR

  • Dim Sum (点心): Steamed Chicken Dumplings (鸡肉蒸饺) Recipe

    Dim Sum (点心): Steamed Chicken Dumplings (鸡肉蒸饺) Recipe

    Dim Sum (点心): Steamed Chicken Dumplings (鸡肉蒸饺) Recipe

    Dim Sum (点心) at glance: A collection of small, bite-sized dishes served in steamer baskets or on small plates. Popular items include dumplings, buns, rolls, and desserts. Often enjoyed as a brunch, dim sum has a wide variety of flavors and textures.

    Ingredients:

    For the Dumpling Dough:

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 3/4 cup boiling water
    • 1 tablespoon vegetable oil

    For the Filling:

    • 1/2 pound ground chicken
    • 1/4 cup finely chopped water chestnuts
    • 2 green onions, finely chopped
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon grated ginger
    • 1 garlic clove, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1 tablespoon cornstarch

    For the Dipping Sauce:

    • 1/4 cup soy sauce
    • 1 tablespoon rice vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon chili oil (optional)
    • 1 teaspoon sugar
    • 1 clove garlic, minced
    • 1 teaspoon finely chopped green onion

    Instructions:

    1. Make the Dough:
      • In a large bowl, mix the flour and salt.
      • Gradually add the boiling water, stirring with a fork or chopsticks until the mixture forms small clumps.
      • Add the vegetable oil and knead the dough until smooth and elastic, about 5-7 minutes.
      • Cover with a damp cloth and let it rest for at least 30 minutes.
    2. Prepare the Filling:
      • In a bowl, combine the ground chicken, water chestnuts, green onions, soy sauce, sesame oil, ginger, garlic, salt, white pepper, and cornstarch. Mix well until all ingredients are evenly distributed.
    3. Assemble the Dumplings:
      • Roll the dough into a long log and cut it into small, equal pieces (about 1 inch each).
      • Roll each piece into a ball, then flatten with your palm to form a small disc.
      • Use a rolling pin to roll each disc into a thin circle, about 3 inches in diameter.
      • Place a teaspoon of filling in the center of each dough circle.
      • Fold the dough over the filling to create a half-moon shape and pinch the edges to seal. You can pleat the edges for a traditional look.
    4. Steam the Dumplings:
      • Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
      • Arrange the dumplings in the steamer basket, making sure they are not touching each other.
      • Steam over boiling water for 10-12 minutes, or until the dumplings are cooked through.
    5. Prepare the Dipping Sauce:
      • In a small bowl, mix together soy sauce, rice vinegar, sesame oil, chili oil (if using), sugar, garlic, and green onion.
    6. Serve:
      • Serve the steamed dumplings hot with the dipping sauce on the side.

    Enjoy your delicious and halal chicken dim sum!

  • Peking Duck (北京烤鸭) Recipe

    Peking Duck (北京烤鸭) Recipe

    Peking Duck (北京烤鸭) Recipe

    Peking Duck (北京烤鸭) at glance: A famous Beijing dish known for its crispy skin and tender meat. It’s traditionally served with thin pancakes, hoisin sauce, and sliced scallions.

    Ingredients:

    • 1 whole duck (about 5-6 pounds)
    • 2 tablespoons honey
    • 2 tablespoons soy sauce
    • 1 tablespoon Chinese five-spice powder
    • 2 tablespoons rice vinegar
    • 1 cup boiling water

    For Serving:

    • Mandarin pancakes
    • Hoisin sauce
    • Sliced scallions

    Instructions:

    1. Clean the duck and pat dry. Rub the duck inside and out with the five-spice powder.
    2. Mix honey, soy sauce, and rice vinegar. Brush the mixture over the duck.
    3. Hang the duck in a cool, dry place for several hours or overnight to dry the skin.
    4. Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan.
    5. Pour boiling water into the pan (about 1 inch deep). Roast the duck for about 1.5 to 2 hours, or until the skin is crispy and the meat is cooked through.
    6. Carve the duck into thin slices. Serve with mandarin pancakes, hoisin sauce, and scallions.
  • Es Teler Recipe

    Es Teler Recipe

    Es Teler Recipe

    Es Teler at glance: A refreshing Indonesian fruit cocktail dessert made with a mix of avocado, coconut, jackfruit, and a sweet coconut milk syrup. It’s a popular treat in many Indonesian restaurants abroad.

    Ingredients:

    • 1 avocado, diced
    • 1 young coconut, flesh scooped
    • 1 cup jackfruit, sliced
    • 1/2 cup condensed milk
    • 1/2 cup coconut milk
    • 1/4 cup sugar
    • 2 cups crushed ice

    Instructions:

    1. In a bowl, mix the condensed milk, coconut milk, and sugar until dissolved.
    2. In serving glasses, add the avocado, coconut flesh, and jackfruit.
    3. Pour the milk mixture over the fruits.
    4. Add crushed ice on top and serve immediately.
  • Sambal Oelek Recipe

    Sambal Oelek Recipe

    Sambal Oelek Recipe

    Sambal:at glance This spicy chili paste is a staple in Indonesian cuisine. There are many variations, but sambal oelek and sambal matah are especially popular internationally.

    Ingredients:

    • 20 red chilies
    • 5 cloves garlic
    • 1 tbsp vinegar
    • 1 tsp salt
    • 1 tsp sugar

    Instructions:

    1. Blend the chilies and garlic into a smooth paste.
    2. Add vinegar, salt, and sugar. Mix well.
    3. Store in a jar and use as a condiment.
  • Fried Tempe Recipe

    Fried Tempe Recipe

    Fried Tempe Recipe

    Tempe at glance: A fermented soybean product that is incredibly versatile. Tempeh is high in protein and has become popular among vegetarians and vegans worldwide.

    Ingredients:

    • 1 block tempeh, sliced
    • 3 cloves garlic, minced
    • 2 tbsp soy sauce
    • 1 tbsp sweet soy sauce (kecap manis)
    • 1 tbsp lime juice
    • 1 tsp ground coriander
    • 1 tsp turmeric powder
    • 1 tbsp vegetable oil

    Instructions:

    1. Mix the garlic, soy sauce, sweet soy sauce, lime juice, coriander, turmeric, and oil in a bowl.
    2. Add the tempeh slices and marinate for at least 30 minutes.
    3. Heat oil in a pan and fry the tempeh until golden brown on both sides.
    4. Serve as a side dish or snack.
  • Pempek Recipe

    Pempek Recipe

    Pempek Recipe

    Pempek at glance: A fish cake delicacy from Palembang, usually made from mackerel and tapioca. It’s often served with a sweet and sour vinegar sauce called cuko.

    Ingredients:

    • 1 lb mackerel fillet, minced
    • 1 cup tapioca flour
    • 2 cloves garlic, minced
    • 1 egg
    • 1 tsp salt
    • 1/2 tsp sugar
    • Water, as needed

    Sauce (Cuko):

    • 2 cups water
    • 1/2 cup palm sugar
    • 4 cloves garlic
    • 5-6 bird’s eye chilies
    • 2 tbsp tamarind paste
    • Salt to taste

    Instructions:

    1. Mix the minced mackerel, tapioca flour, garlic, egg, salt, and sugar. Add water as needed to form a dough.
    2. Shape the dough into oval patties or cylinders.
    3. Boil the patties in water until they float. Remove and set aside.
    4. For the sauce, blend the garlic and chilies. Boil water, palm sugar, and tamarind paste until the sugar dissolves. Add the garlic and chili mixture. Simmer until thickened.
    5. Serve the pempek with the sauce on the side.
  • Bakso Recipe

    Bakso Recipe

    Bakso Recipe

    Bakso at glance: Indonesian meatballs, often served in a rich broth with noodles, tofu, and vegetables. Bakso has a unique texture and flavor that has made it popular in many countries.

    Ingredients:

    • 1 lb ground beef
    • 1/2 lb ground chicken
    • 2 tbsp tapioca flour
    • 1 egg
    • 4 cloves garlic, minced
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/2 tsp ground nutmeg

    Broth:

    • 2 liters of beef broth
    • 4 cloves garlic, minced
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/2 tsp sugar

    Accompaniments:

    • Cooked noodles
    • Tofu, cubed and fried
    • Bok choy, blanched
    • Fried shallots (for garnish)

    Instructions:

    1. Mix the ground beef, ground chicken, tapioca flour, egg, garlic, salt, pepper, and nutmeg. Form into meatballs.
    2. Bring a pot of water to a boil. Drop the meatballs into the boiling water until they float to the surface. Remove and set aside.
    3. In a separate pot, sauté garlic until fragrant. Add the beef broth, salt, pepper, and sugar. Bring to a boil.
    4. Add the meatballs to the broth and simmer for 10 minutes.
    5. Serve the meatballs and broth with noodles, tofu, and bok choy. Garnish with fried shallots.
  • Soto Ayam Recipe

    Soto Ayam Recipe

    Soto Ayam Recipe

    Soto at glance: Soto is an Indonesian traditional soup, Soto can vary by region but usually includes a savory broth, meat (often chicken or beef), noodles, and a mix of vegetables and spices. Soto ayam (chicken soup) is especially popular.

    Ingredients:

    • 1 whole chicken, cut into pieces
    • 2 liters of water
    • 4 cloves garlic, minced
    • 2 inches ginger, minced
    • 2 stalks lemongrass, smashed
    • 4 kaffir lime leaves
    • 2 inches galangal, smashed
    • 1 tsp turmeric powder
    • 1 tsp coriander powder
    • Salt and pepper to taste

    Accompaniments:

    • 4 hard-boiled eggs, halved
    • 200g glass noodles, soaked
    • 2 cups bean sprouts, blanched
    • 2 potatoes, boiled and sliced
    • Fried shallots (for garnish)
    • Lime wedges
    • Sambal (chili paste)

    Instructions:

    1. Boil the chicken in water until cooked. Remove the chicken and shred the meat.
    2. In a separate pot, sauté garlic, ginger, lemongrass, kaffir lime leaves, and galangal until fragrant.
    3. Add the turmeric powder, coriander powder, salt, and pepper.
    4. Add the shredded chicken and broth. Simmer for 20 minutes.
    5. Serve the soup with the accompaniments and garnish with fried shallots. Squeeze lime over the top and add sambal if desired.
  • Gado-Gado Recipe

    Gado-Gado Recipe

    Gado-Gado Recipe

    Gado-Gado at glance: A vibrant and healthy vegetable salad served with a delicious peanut sauce dressing. Gado-gado typically includes a mix of steamed vegetables, boiled eggs, tofu, and tempeh.

    Ingredients:

    • 1 cup green beans, trimmed and blanched
    • 1 cup cabbage, shredded and blanched
    • 1 cup bean sprouts, blanched
    • 2 potatoes, boiled and sliced
    • 1 block of tofu, fried and cubed
    • 1 block of tempeh, fried and cubed
    • 2 hard-boiled eggs, halved
    • 1 cucumber, sliced
    • Fried shallots (for garnish)

    Peanut Sauce:

    • 1 cup peanuts, roasted
    • 2 cloves garlic
    • 2 red chilies
    • 2 tbsp sweet soy sauce (kecap manis)
    • 1 tbsp tamarind paste
    • 1 tbsp brown sugar
    • Water, as needed

    Instructions:

    1. Blend the peanuts, garlic, and chilies until smooth. Add sweet soy sauce, tamarind paste, and brown sugar. Thin with water to desired consistency.
    2. Arrange the vegetables, tofu, tempeh, and eggs on a platter.
    3. Pour the peanut sauce over the salad.
    4. Garnish with fried shallots and serve.
  • Satay (Sate) Recipe

    Satay (Sate) Recipe

    Satay (Sate) Recipe

    Satay (Sate) at glance: Skewers of marinated meat, usually chicken, beef, or lamb, grilled to perfection and served with a rich peanut sauce. Satay has become a favorite street food in many countries.

    Ingredients:

    • 1 lb chicken breast, cut into small cubes
    • Bamboo skewers, soaked in water

    Marinade:

    • 4 cloves garlic, minced
    • 2 tbsp soy sauce
    • 1 tbsp fish sauce
    • 1 tbsp brown sugar
    • 1 tbsp turmeric powder
    • 1 tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 tbsp vegetable oil

    Peanut Sauce:

    • 1 cup peanuts, roasted
    • 2 cloves garlic
    • 2 red chilies
    • 2 tbsp sweet soy sauce (kecap manis)
    • 1 tbsp tamarind paste
    • 1 tbsp brown sugar
    • Water, as needed

    Instructions:

    1. Mix all the marinade ingredients in a bowl. Add the chicken cubes and marinate for at least 1 hour.
    2. Thread the chicken onto the soaked bamboo skewers.
    3. Grill the skewers over medium heat until the chicken is cooked through, about 10-15 minutes, turning occasionally.
    4. For the peanut sauce, blend the peanuts, garlic, and chilies until smooth. Add sweet soy sauce, tamarind paste, and brown sugar. Thin with water to desired consistency.
    5. Serve the satay with the peanut sauce on the side.