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Anak Rantau Masak: Woku Wok

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Last weekend, I got wok virus. You know, those dishes of vegetables mixed with meat with a certain sauce, served with rice, noodles, or vermicelli. Actually I could buy wok dishes in a restaurant, but lately I had sore throat after eating from said restaurant.

Finally I went to the supermarket and sawa promotion for chicken meat. I boughtΒ chicken meat fillet, mushrooms, and a pack of mixed vegetables that have been cut into pieces. Initially I thought to make wok with garlic seasoning, but after I got home, I remember the woku chicken condiment that was very easy to make with my food processor. After a short thought, I decided to experiment with woku condiment as my main wok ingredient.

Ingredients:

Ground spices:

  • 2 large chili peppers
  • 5 pieces of cayenne pepper
  • 3 cloves of garlic
  • 4-5 pieces of red onion
  • 2 tsp turmeric powder
  • 1 tsp coriander powder
  • Sugar and salt to taste

Wok material:

  • 350 gr chicken meat, diced (chicken meat can be converted into any meat, including tofu if you’re vegetarian)
  • 3 pieces of mushrooms, cut into small pieces
  • Your choice of vegetables. I really like using bean sprouts, long beans, spring onions, corn, and broccoli.
  • 2 pieces of lemongrass, crunched
  • Citrus leaves to taste
  • Enough water

How to cook:

  1. First we need to make a fine paste for the base seasoning. Roughly chop the whole ingredients, then put them into the food processor. Do not forget to use oil to avoid dry end result.
  2. Heat the cooking oil in the frying pan.
  3. After the oil is hot, add the paste. Stir until fragrant.
  4. Add 2 springs of lemongrass while keep stirring the finely ground spices until fragrant. This paste should be stirred often because it is prone to burn.
  5. After the paste is cooked, add the chicken / meat pieces. Keep in mind that chicken should be cooked longer because it is cooked slower than beef / pork.
  6. Add the mushrooms that have been cut into pieces, stir them together with chicken. Pour water occasionally to avoid the paste to become dry.
  7. add the orange leaves to add more aroma.
  8. Once the chicken and mushrooms are cooked, add the remaining vegetables of your choice. Stir constantly until all the ingredients are wilted and cooked.
  9. Your woku wok is done!


I had this on Sunday afternoon as lunch for me and R. After finishing his part, he kept asking if we still had some paste left xD I guess I have succeeded in Indonesianizing him (is that even a word?).

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24 thoughts on “Anak Rantau Masak: Woku Wok

  1. Looks yummy, Crys.. Sayangnya pasanganku gak bisa makan pedes, jadinya kalau masak terpaksa tanpa pedes, haha.. Kadang kusisihkan punya dia, terus punyaku ditambah cabe lagi..

    1. Beuh, ada yang lebih enak lagi selain Beautika… coba deh mampir ke daerah Bypass Ahmad Yani, itu sederet restoran Manado semua. Paling terkenal Andiwatung.

        1. Kalo yang Andiwatung nggak halal. Tapi restoran2 di sekitar situ ada yang halal juga kok, walaupun kecil-kecil… Beautika soalnya mahal dan menurutku rasanya nggak Manado banget…

          1. Yoih, aku malesnya sih karena mahal banget… dan porsinya ga gitu gede… kalo restoran2 Manado yang kecil, udah porsinya oke, harga lebih murah, rasa juga lebih asli karena yang masak orang Manado.

  2. Crys, itu kamu pakai beras basmati kah kok nampak panjang2. Aku selama ini pakai beras yg jasmine, belum pernah nyoba yg basmati. Duh, jadi pengen makan osengan bunga pepaya sama ikan bakar pakai sambel dabu dabu *ngayal, kali aja kenyang πŸ˜…

    1. Aduh aku ngakak kalimat terakhir! Iya mbak aku selalu pake basmati, dulu pake pandan tapi pacar ga suka akhirnya ganti deh. Enak sih ini. Wah, mbak lebih Manado daripada aku, aku ga doyan bunga pepaya. Bubur Manado aja ga doyan.

        1. Di Oriental, daun kunyit musiman banget, makanya aku nggak pake. Cuma pake bubuk kunyit buat bumbu halus doang. Wah, pandan, makanan hipster baru (yang udah dimakan kita kita dari jaman dulu kala)

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