#petojofood

[petojofood]

Easy Entertaining

It’s the most wonderful time of the year, right? 

For those of us who get a little stressed around entertaining, the glow of the holidays can lose a bit of luster. Fear not, we have a five tasty ideas using Petojo products that are quick to assemble and budget friendly.

1. Satays & Veggie Platter

Grill or bake a pack of our chicken or beef satays and arrange on a platter with veggies like cucumber sticks, sugar snap peas and grape tomatoes. Serve with warm Petojo Peanut Sauce. Want a spicy peanut sauce? Add a touch of Bapak’s Sambal Oelek.

2. Crispy Tempeh Bites

Cut tempeh into squares and pan fry in oil until brown on each side. Remove to paper towel to soak excess oil. Generously season with sea. Serve with warm Petojo Peanut Sauce, Bapak’s Sambal Oelek or Petojo Satay Marinade.

3. Ginger Carrot Shots

Warm Ginger Carrot Soup and portion into shot glasses. Add a dollop of cold coconut cream (put can of coconut cream in the fridge for at least a hour) and sprinkle black sesame seeds.

4. Sweet and Spicy Wings

Using a box of your favourite chicken wings, follow the instructions for heating and cooking the wings. Instead of using the sauces provided, toss wings in a mix of Petojo’s Satay Marinade (about a 1/2 cup to 1 lb of wings) and Bapak’s Sambal Oelek (1 tbsp).

5. Chocolate Tipped Coconut Macaroons

Melt chocolate chips or semi-sweet chocolate in a microwave (about 1/2 cup). Dip the top of Petojo’s Pandan Coconut Macaroons in the chocolate and top with your favourite sprinkles.

[potolawas]

Warong dengan aneka jenis minuman, disebelah kiri atas plang bertuliskan dapat dibaca"PETODJO IJS"/Petojo Es. Kemungkinan besar lokasi di daerah Petojo Gambir-Jakarta. Ca. 1915. • 📸: KITLV • #potolawas #potolawasjakarta #indonesia #batavia #jakartahits #tukanges #petojo #jakartainfo #jakarta #jakartacity #explorejakarta #wisatajakarta #visitjakarta #tempodoeloe #petojofood https://www.instagram.com/p/B2eL6pvHRG3/?igshid=16eupbmlbrv4f

[kimieats]

Dipped into my own supply. @petojofood Gado Gado Buddha Bowl with peanut tamarind dressing. 🥡 #petojofood #kimieats #buddhabowl #gadogado #indonesiancuisine #entrepreneurlife (at The Market at Western Fair District) https://www.instagram.com/p/BvE9BYTgy-i/?utm_source=ig_tumblr_share&igshid=71htty5ozq42

[kimieats]

Lunch break. Having @petojofood Tomato Coconut soup which is f*cking great. I don’t say that as Petojo’s owner, I say it as a tomato soup connoisseur. It’s tomato-ey, creamy (without coconut flavour), and has just the right amount of basil. 🍅🥥🌱 #kimieats #petojofood #lunchtime #soup #tomatosoup #lunch #vegan #glutenfree #foodentrepreneur #food #desk #entrepreneurlife #entrepreneur https://www.instagram.com/p/BtgpF9HBRaM/?utm_source=ig_tumblr_share&igshid=10zl7zyfp23sq

[kimieats]

Landed safe in Hong Kong. Already had a tasty meal. Follow @petojofood on Instagram for more food photos: #Repost @petojofood ・・・ Stopover in Hong Kong. That chicken look boring but it was so good. And that little bowl with brown stuff? That's wood ear mushroom in a soy dressing with red chili and it came with the deep fried salted peanuts complimentary. The mushroom amuse-bouche was amazing. Next stop: Jakarta. 🛬🍚🍴🛫. #hongkong #stopover #airportfood #chicken #rice #mushroom #peanuts #travel #travelpic #travelforfood #food #chinesefood #tea #entrepreneur #entrepreneurlife #petojofood #kimieats (at Hong Kong International Airport 停機坪)

[petojofood]

Recipe: Bapak’s Bubur

Chef Anthony was recently interviewed for the local Lifestyle Magazine for an article on comfort food. You can find the article here. With the extreme cold that has swept through the region in the last few weeks who couldn’t use a little ‘food hug’.

Bubur is Indonesia’s version of a rice porridge similar to Chinese congee. The savoury porridge is a staple that can be found everywhere from people’s homes to the street food vendors to 5-star hotel breakfast buffets. We know it to be a breakfast food, but it can be eaten any time of day really. Our favourite memories is waking up on a weekend morning with scents of a big pot bubbling on the stove and Bapak hovering over it adding spices, leftover meats, and vegetables.

To be honest, it’s something that Anthony only recently learned to make. We really prefer it when Bapak’s makes bubur. It never quite tastes as good as when he makes it.

BAPAK’S BUBUR Serves 3-4

Ingredients:

1 cup long-grain white rice (such as jasmine) 2 cups water 2 cups chicken or vegetable stock 3 tbsp carrot, finely chopped (1/4 of medium carrot) 3 tbsp celery, finely chopped (1/3 of one stalk) ¼ cup cooked chicken (such as leftover rotisserie chicken), roughly chopped 3 tbsp bok choy, finely chopped (1/2 of one small bulb), optional salt, to taste

Serve with: green onion, thinly sliced fried shallots kecap manis (sweet soy sauce) sambal oelek

Preparation:

1. In a medium sized pot, combine the rice, carrots and celery with 2 cups of water and bring to a boil over high heat.

2. Reduce heat to medium-high and continue to boil, stirring occasionally. When water has reduced by half (the rice will still look uncooked), add the stock, continue to boil and stir occasionally.

3. Rice grains will begin to break after about 15 minutes and the mixture will thicken. Then add the chicken and bok choy (or your favourite vegetable). Season with salt.

4. Allow people to serve themselves from the pot or serve in a large bowl garnished with green onions. Serve alongside accoutrements like fried shallots, kecap manis (sweet soy sauce), sambal oelek, tomato ketchup, and your favourite Asian condiment

[petojofood]

Recipe: Mie Goreng (Indonesian Fried Noodles)

Mie Goreng, or Fried Noodles, is a family favourite. Chef Anthony recently shared his recipe and method for making a quick but tasty Mie Goreng during a cooking demonstration at the Western Fair in London, ON.

Mie Goreng

1 tbsp canola oil 1 tsp sesame oil  ¼ cup carrot, julienne  ¼ cup mushrooms, sliced ¼ cup bok choy, roughly chopped  3-4 tbsp Petojo Food Nasi Goreng Spice Paste 1 pack Indonesian egg noodles, cooked

To garnish: 

½ cup crispy shallots 1 lime, wedged ½ cucumber, sliced 

Method

Pre heat oils in large frying pan or medium sized wok.

Add carrot, shallots and mushrooms. Sauté until soft and shallots are translucent. Add bok choy and cook until wilted.

Add Petojo Food Nasi Goreng Spice Paste and stir.

Add noodles and toss.

Place in bowl or on plate and garnish with crispy shallots, cucumber slices and lime wedges.

[petojofood]

Recipe: Kimi’s Opor Ayam

This mild, white Indonesian curry usually takes hours to make. Traditionally a spice paste (or ‘bumbu’) is made first by assembling fresh and dry aromatic spices then grinding and cooking them to reduce the bite and develop a depth of flavour. The ‘bumbu’ would then be added to a pot of bone-in chicken pieces, vegetables and coconut milk which would simmer for hours until the meat was tender and falling off the bone. Sounds delicious right? Well, ain’t nobody got time for that! Instead of making a ‘bumbu’ from scratch, my recipe uses Petojo Food’s White Spice Paste and skinless boneless chicken so you can enjoy that curry in less than 45 minutes.

KIMI’S OPOR AYAM

1 lb boneless skinless chicken thigh or breast, cubed 1 carrot, cut in ½ inch pieces 1 celery, cut in ½ inch pieces 1 cup mushrooms, halved 1 cup nappa cabbage, julienned 1 cup snow peas 2-3 tbsp Petojo Food White Spice Paste 2 tbsp avocado or vegetable oil 1 can coconut milk 1 lime leaf Salt and pepper, to taste Cornstarch and water paste (optional) Crispy shallots (optional)

1. In a cast iron pot (French or Dutch oven), heat oil then add chicken. Cook for 1 to 2 mins, until the chicken is seared, then add carrots, celery, mushrooms, spice paste, salt and pepper.

2. When the carrots and celery begin to soften, add the coconut milk and lime leaf. Stir and let come to a simmer.

3. Simmer until vegetables are tender and chicken is cooked through (about 7 to 10 mins). Add snow peas and cabbage and cook until tender (about 1 to 2 mins). Use a little cornstarch with water to thicken the gravy if you wish. Serve with jasmine rice and top with crispy shallots.

[kimieats]

My omelette skills are definitely not improving. This misshaped mushroom and ham omelette was saved by @petojofood Bapak’s Sambal Oelek and fresh baguette. ☕️🥖🥚🌶 #breakfast #omelettefail #omelette #mushroomomelette #sambaloelek #hotsauce #baguette #freshbread #freshbakedbread #eggs #indonesianfood #mondaymorning #homecooking #food #foodpics #foodentrepreneur #petojofood #kimieats

[kimieats]

All ready to make some Mie Goreng (fried noodles) for lunch. Making it with chicken thigh, celery, carrots, mushroom, nappa cabbage, bean sprouts, rice noodles (cause I’m out of ramen which is what I prefer) and of course @petojofood’s Satay Marinade and Bapak’s Sambal Oelek. Is that a basic frying pan she is using instead of a wok?!? The answer is ‘yes’ because I don’t have a wok. I know, it’s blasphemous. ��🍗🥣 #indonesianfood #miegoreng #lunch #homecooking #chicken #friednoodles #sambaloelek #recipedevelopment #recipetesting #food #foodpic #petojofood #kimieats

[petojofood]

Recipe: Sweet & Spicy Wings

These baked wings are so easy to make and ready in the same time it would take to make those boxed ones. I used turkey wings because they were on sale at the store, but this recipe easily works with chicken wings. If you aren’t a big fan of spice, simply omit the Bapak’s Sambal Oelek and you’ll be left with sweet and sticky wings. 

SWEET & SPICY WINGS

Ingredients:

1 lb turkey or chicken wings ¼ c all purpose flour ½ tsp salt ½ tsp pepper 2 tbsp Petojo Satay Marinade 1 tsp Bapak’s Sambal Oelek

Preparation:

1. Pre-heat oven to 425℉.

2. Mix flour, salt and pepper in a large bowl. Toss wings into flour mixture until evenly coated. Lay single layer onto a parchment paper lined baking sheet.

3. Bake for 15 minutes, flip wings, then bake for another 15 minutes. Remove from oven and place in clean bowl. Reduce oven heat to 400℉.

4. Drizzle Petojo Satay Marinade and Bapak’s Sambal Oelek over wings and toss until evenly coated. Place wings back onto the baking sheet and into the oven. Bake for an additional 5 minutes on each side.

[kimieats]

Listen, Sriracha mayo is good but sambal oelek mayo is way better. Especially on an egg sandwich. Like this one with old cheddar, tomato and crisp iceberg lettuce. Of course I used @petojofood Bapak’s Sambal Oelek because it’s also the best and I’m pretty humble about it. 🌶🍳🍞 #breakfastgoals #sambaloelek #petojofood #breakfastsandwich #spicymayo #egg #eggsandwich #breakfast #sandwich #hotsauce #indonesianfood #foodpics #sammich #sandwichporn #food #foodnerd #kimieats

[kimieats]

Enjoying the fruits of my labour. Petojo Peanuts + 🍷 (or 🍺 or 🍸 or 🍹 or 🥃 or even 🍶) = 😀 Wishing everyone a very happy holidays! 🎄 #holidaydrinks #petojofood #peanuts #cocktails #redwine #christmaseve #happyholidays #foodentrepreneur #food #foodpics #snacks #nuts #beernuts #kimieats

[petojofood]

Beef Redang Reboot: An Experiment in Core Values, Traditional Dishes and New Recipes

About a year into founding Petojo, we established our core values as a company. We were gearing up to cater a wedding and we were having to engage the freelance help of cooks, servers and bartenders. We wanted to make sure we had a guiding document in place that would direct everyone’s approach to work at Petojo, founders included.

One of our core values is: experiment. We chose it because we believe that we should always be learning and to us the best way to do that is to experiment. Try new flavours, test new cooking methods and explore ways to improve products, packaging, process, etc. The idea is to regularly work at improving our products so we arrive at a better product that in turn will result in better sales (we need to eat too!). That all sounds great, however in practice it can be a little difficult, if not scary.

Customers like what they like and when you spend a lot of time convincing them to try a certain product that they then fall in love with, it’s hard to want to change that product. This is when you need to rely on your core values to guide your decision making.

One product that has cause me (Kimi) particular angst was our Beef Rendang. I’m not one for being a strict traditionalist - we (blasphemously) put rice in our Soto Ayam instead of glass noodles, for heaven’s sake! - but I do like to make sure that we capture the ‘spirit’ of a dish, and this one didn’t quite hit the mark. Don’t get me wrong, it’s delicious with a lovely gravy, tender beef and the right mix of veggies. But it just wasn’t quite right to me. It needed tweaking.

After the summer market season, we made time to assess our performance throughout the summer and I mention my concern about the rendang to Anthony. He agreed that we needed to experiment with our recipe and find something closer to the classic dish. He got to work on it immediately. He returned to the customary stovetop method of cooking the curry (previously he prepared the curry sous-vide style) and played around with different spice blends until he settled for a warmer, earthier blend with cinnamon, cardamon, clove and star anise that compliments the red chile, tamarind and lemongrass notes perfectly.

To me, Anthony developed a better product. It’s closer to what I know to be a traditional rendang, but it’s still got that Petojo Food spin. For the record, Bapak (our Father, chief food critic and Petojo’s unofficial judge on what is classic Indonesian or not) says it tastes and smells good, but it’s not traditional. Take from it what you will, but to me it means we have truer Petojo Food product.

This month, we re-launch the Beef Rendang with the new recipe and put our core value to the test.

[petojofood]

Recipe: Grilled Corn with White Spice Paste

My favourite thing about summer is corn-on-the-cob. In Ontario we are lucky because the corn season is long, starting in July and going well into September.   It’s easy to get corn fatigue, but this preparation of an classic summertime staple is certain to wake up your tastebuds. Fire up that grill!

GRILLED CORN WITH WHITE SPICE PASTE

Ingredients: 3 ears of fresh corn, husked and cleaned ½ cup butter or margarine, soften 3 tbsp Petojo White Spice Paste 3 lime wedges Preparation: While your barbecue is pre-heating, mix your softened butter and spice paste. Place your corn on the hot grill. Turn the ears every 60-90 seconds, generously basting with the butter mixture using a brush with each turn. You should fully turn your ears of corn at least twice. Before you pull from grill, give it one last brush with the butter. Squeeze fresh lime over your grilled corn just before you eat. 

[petojofood]

Recipe: Chicken Satay Tacos with Pineapple Sambal (Sambal Nanas)

Who doesn’t love taco night? My favourite part about taco night is putting them together myself, always experimenting with a mix of meat, vegetable, salsa and hot sauce to get the combination just right. I also love how quickly dinner can be whipped up, of course with the right shortcuts!

To make chicken satay tacos, I thawed one package of Petojo’s Traditional Chicken Satay and pan fried the chicken in a little bit of oil until fully cooked through. It only took about 5 minutes. At the same time, I heated about a half cup of our Peanut Sauce. I shredded iceberg lettuce then washed and picked cilantro leaves.

I got the idea to use some leftover pineapple, tomato and cucumber with a little of Bapak’s Sambal Oelek to make a quick and fresh pineapple ‘sambal’ (Indonesian for sauce or condiment), or sambal nanas as I’m now calling it!

For these tacos, I made my own tortillas using Jamie Oliver’s method described in his Tasty Fish Tacos recipe, but instead of using all whole wheat flour I used equal parts of all-purpose and sprouted whole wheat flours. Of course you can use store bought flour or corn tortillas or pick up some hand made ones from a vendor at your local farmers’ market.

To assemble the tacos, I layered the lettuce, chicken, peanut sauce, sambal nanas, and a few cilantro leaves. 

Enjoy! Kimi

SAMBAL NANAS (Pineapple Sambal)

Ingredients:

½ fresh, ripe pineapple, diced (about 2 cups) 1 roma tomato, diced ½ cup english cucumber, seeded and diced ¼ cup shallot, minced ¼ cup cilantro, chopped 1 tbsp avocado or canola oil 1 tbsp rice vinegar 1 tbsp fresh squeezed lime juice 1 tsp agave syrup or honey 1+½ tsp bapak’s sambal oelek (add more if you like heat!) salt to taste

Preparation:

1. In a medium mixing bowl, combine the pineapple, tomato, cucumber, shallot and cilantro.

2. In a small mixing bowl, whisk together oil, rice vinegar, lime juice, agave syrup and sambal oelek until well blended.

3. Combine the dressing to the pineapple and mix well, ensuring the dressing is properly incorporated. Season with salt to taste.