Ingredients:• ¼ cup (70g) yellow bean sauce (tauco) or miso • ¼ cup (60 mL) thick coconut milk Spice Paste: • 3 green finger-length chilies, deseeded • 4 shallots, peeled • 3 cloves garlic, peeled • 2 tablespoons oil • 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised • 2 salam leaves • 1 tablespoon tamarind juice • 1 teaspoon shaved palm sugar or dark brown sugar Preparations: • Make the spice paste by grinding the chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium high heat and stir-fry the ground paste with all the other ingredients until fragrant, 3 to 5 minutes • Add the yellow bean sauce or miso and stir-fry for 1 more minute. Reduce the heat to low, add the coconut milk, mix well and simmer for 3 to 4 minutes, stirring until the sambal is thickened. Remove from the heat and set aside to cool, then serve in small bowls. This sambal keeps a week in the refrigerator
Ingredients:- 5 teblespoons cooking oil
- 25 g ( ¾ oz) dried white bait ( ikan billis /ikan teri), rinsed and dried,with heads removed 50 g ( 1 ½ oz) shallot
- 200 g ( 6 ½ oz) green chilli,coarsely chopped
- 150 g ( 5 oz) green tomato,sliced
- 2 pieces kaffir lime leaf
- 1 teaspoon salt
- 1-2 teaspoons sugar
- 3 tablespoons water
- 2 tablespoons lime
Preparations:1. Heat oil, then fry whitebait until dry and crispy set aside. 2. Fry shallots until golden brown,then add chilli tomato lime leaves salt and sugar stir-fry for 5 minutes on low heat. 3. Add the three tablespoons water then cook for 3 to 5 minutes,unitl chilli is soft. 4. Stir in lime juice and top with whitebait. 5. Serve at room temperature with rice.
Ingredients:- 3 sliced Shallots
- 3 slices Garlic cloves
- 2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
- 2 cups (500g) Water
- 1 bruised Lemon grass
- 2 tbsp. (30g) Oil
- salt (as needed)
- 1/4 cup (62ml) Sweet soy sauce
- 1 Salam leaf
- 3 Holland red peppers (cut into 1/4" rings)
- 10 birdseye chilis
- 1/2 inch Galangal
- 3 lbs. Milk fish (or 2 whole)
Instructions:1. Cut each fish into 2 crosswise. 2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes. 3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened. 4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal. 5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces. 6. Simmer until fish pieces are cooked and tender. 7. Serve hot with rice.
Ingredients:- 1 broiler or fryer
- 2 tsp salt
- 3 tbsp vegetables oil or margarine
- 2 clove garlic, chopped finely
- 2 red chilies, crushed
- 1 tsp ground coriander
- pinch of ground cumin
- 1 tsp ground laos
- 2 candlenuts, grated
- 1/2 tsp shrimp paste
- 2 tbsp coconut, desiccated or freshly grated
- 2 cup coconut milk from 1 coconut
- 1 tsp brown sugar
- 1 tbsp tamarind juice
Method:1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.2. Add onion and garlic to chicken and fry until onion turns medium brown.3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.
Ingredients:1. Vegetable oil 2 tbsp 2. Vegetable spice paste 200 g ( 7 oz) 3. Shiitake mushrooms 250 g ( 9oz) washed and sliced or quartered 4. Chicken stock ( see pg 10) 625 ml ( 20 fl oz/1/2 cups) 5. Lemon grass 1 stalk, bruised 6. Kaffir lime leaves 2, bruised 7. Coconut cream 250 ml ( 8 fl oz / 1 cup) 8. Salt a pinch 9. Ground black pepper a pinch 10. Crisp-fried shallots ( optional) 2 tbsp Preparations: 1. The spice paste must be fragrant before mushrooms are added so that the resulting soup will be at its most flavourful. 2. After adding sock lemon grass and lime leaves bring to the boil over low heat the slower gentle cooking process gives the soup a better taste. 3. Slimilarly,after adding coconut cream ,returen to the boil over low heat. Method:- Heat oil heavy saucepan add spice paste and sauté until fragrant. - Add mushrooms and sauté for 2 mintues more. - Add sock lemon grass and lime leaves.bring to the boil over low heat and simmer for 5 minutes. - Add coconut cream returen to the boil and simmer for 5 minutes. - Season to taste with salt and pepper serve garnished with crisp-fried shallots, if using.
Ingredients:
• 3 tablespoons oil • 4 keluak nuts (buah keluak), cracked, flesh extracted (optional)
• 1 ½ kg ( 3 lbs) beef ribs, separated
• 1 tablespoon tamarind pulp
• 2 liters (8 cups) water
• 1 ½ -2 teaspoons salt • 2 spring onions, thinly sliced
• 1 tablespoon sweet Indonesian soy sauce • 2 tablespoons Crispy Fried Shallots
• 1 lime, cut in wedges
• 1 portion Bird’s eye Chili Sambal
Spice Paste: • 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds • 1 teaspoon black peppercorns
• 4 cloves garlic
• 6 shallots, peeled
• 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric Preparations:
1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning
2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes. 3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours.
4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.
Ingredients:• 1 whole fish (snapper, perch or bream), ¾ - 1 kg (1 ½ - 2 lbs)
• 1 tablespoon lime or lemon juice
• ½ teaspoon salt
• 2 banana leaf sheets, each about 25x45 cm, softened in hot water
Spice Paste:
• 1 teaspoon tamarind pulp
• 2 tablespoons warm water
• 2-3 red finger-length chilies
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part sliced
• 5 candlenuts or macadamia nuts, dry roasted until golden
• 1 small ripe tomato
• ½ teaspoon ground turmeric
• ½ teaspoon dried shrimp paste, toasted • 1 teaspoon salt
• 1 tablespoon palm sugar
• Few sprigs lemon basil (kemanggi), optional Preparations:1. Clean and scale the fish, then make 2 to 3 diagonal cuts on each side. Place the fish on a plate and sprinkle both sides with lime juice and salt, rubbing it into the slits with the fingers. Set aside and allow to marinate while preparing the Spice Paste
2. To make the Spice Paste, soak the tamarind pulp in warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice. Grind the chilies, lemongrass and candlenuts in a spice grinder or blender until fine. Add the tomato, turmeric and shrimp paste and grind until smooth. Transfer to a bowl and stir in the tamarind juice, salt, sugar and basil leaves.
3. Place the fish on 2 large overlapping pieces of banana leaf. Smear one third of the Spice Paste over the fish, rubbing some into the cuts. Turn and smear the other side of the fish with one third of the Spice Paste, then smear the remaining paste inside the cavity of the fish. Fold up the banana leaf to enclose the fish and secure with staples or toothpicks.
4. Half fill a wok with water and bring to a boil. Put the fish on a perforated metal dish or wire rack set in the wok well above the level of the water. Cover and steam until the fish is just cooked, about 25 minutes, adding boiling water to the wok every 10 minutes.
5. Place the fish, still in its banana leaf, under a very hot grill and cook 3 to 4 minutes on each side. Serve in the banana leaf.
Ingredients: • 500 g ( 1 lb) white fish fillets, such as snapper, perch or bream • 5 shallots, skins left on 2 cm ( ¾ in) fresh turmeric root, washed, skin left on • 1 ½ cm ( ¾ in) fresh ginger root, washed, skin left on • 2 ½ cm ( 1 in ) galangal root, peeled and sliced • 2 fresh or dried salam leaves (optional) • 1 stalk lemongrass, tender inner part of bottom third only, bruised • 60 mL ( ¼ cup) tamarind juice • 2 tablespoons sweet Indonesian soy sauce • 2 red finger-length chilies, cut in lengths • 3-4 whole bird’s eye chilies, lightly bruised • ½ teaspoon salt • 2 teaspoons palm sugar or soft brown sugar • 750 mL ( 3 cups) water • 5 small sour carambola, halved lengthwise Marinade: • 1 tablespoon lime juice • 1 teaspoon white vinegar • 1 teaspoon salt Preparations: 1. Wash the fish. Place the Marinade ingredients in a bowl and mix thoroughly. Rub the fish fillet on both sides with the Marinade ingredients and set aside. 2. Place the shallots, turmeric and ginger into a dry wok or frying pan and dry-roast them, turning frequently until browned, 8 to 10 minutes. Peel the shallots and bruise the turmeric and ginger with a pestle of the side of a cleaver. 3. Combine the roasted shallots, turmeric and ginger with the galangal, salam leaves, lemongrass, tamarind juice, soy sauce, chilies, salt, palm sugar and water in a wide saucepan. Bring to a boil and simmer, uncovered for 15 minutes 4. Drain the fish pieces and discard the Marinade. Add the fish and the carambola to the saucepan with the sauce. Simmer until the fish is cooked, about 5 minutes, depending on the thickness of the fish. Serve hot with rice.
Ingredients: - 500-600 g (1 lb) bone less fish fillet skinned and diced
- 1 tablespoon lime juice
- 2 teaspoons salt
- 8-10 sour carambola thinly sliced across
- 250 ml (1 cup) thick coconut milk
- 2 turmeric leaves very thinly sliced optional
- 150 g ( 3 cups) young cassava leaves blanched leaves blanched in boiling water until soft drained
- 1 banana leaf cut to make 4 pieces
- 18 cm ( 7-in) square
Spice paste - 10 red chillies sliced
- 5-6 shallota chopped
- 4 cloves garlic chopped
- 1 teaspoon finely chopped fresh turmeric
- 1 teaspoon salt
Preparations: 1. Rub fish on both sides with lime juice and half of the salt set aside for 15 minutes sprinkle carambola with remaining salt and marinate for 5 minutes drain liquid rinse and drain again. 2. To make the spice paste process chillies shallots garlic turmeric and salt to a smooth paste adding a little of the coconut milk if needed to keep the mixture turning combine spice paste with fish carambola coconut milk and turmeric leaves stirring to mix well. 3. Put one quarter of the fish mixture onto a piece of banana leaf and add one quarter of the cassava leaves pull the side facing you to touch the opposite side tuck in each end to form a pleat then fold the wings of each pleat towards the front of the banana leaf facing you secure with a toothpick repeat until all fish is used up. 4. Put banana leaf packets in a steaming rack and steam over boiling water cooked about 15 minutes.
Ingredients:- to,1 kg ( 2 lb) potathinly sliced oil for deep-frying celery leaf finely sliced
Spice paste - 150 g ( 5 oz) red chilli
- 50 g ( 1 ½ oz) shallot
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 20 g (2/3 oz) sugar
- 5 teaspoons lime juice.
Preparations: 1. Deep-fry potatoes until crispy and golden brown.Drain on a paper towel and set aside. 2. To make the spice paste,blend the chilli,shallot salt and oil until smooth transfer to a pan and sauté over low heat until fragrant about 7 minutes stir in sugar and lime juice for 1 to 2 minutes. 3. Add potatoes to the chilli paste.Mix well for about 5 minutes and garnish with celery leaf.
Ingredients:• 1 chicken, quartered, or 800 g (1 ½ lbs) • 2 liters (8 cups) water • 2 stalks lemongrass, tender inner part of bottom third only, bruised • 1 teaspoon salt • 1 tablespoon oilSpice Paste:• 2 teaspoons black peppercorns • 6 cloves • 3 cm (1 in) fresh ginger, peeled and sliced • ¼ teaspoon dried shrimp pasteAccompaniments:• 100 g (3 ½ oz) glass noodles, soaked in warm water to soften, cut in lengths • 4 hard-boiled eggs, quartered • 1 portion Fried Potato Patties • 100 g (2 cups) fresh bean sprouts • 2 tablespoons Crispy fried shallots • 2 tablespoons finely chopped Chinese celery leaves • 1 lime or lemon, quartered • Sweet Indonesian soy sauce, to serve • 1 portion Candlenut SambalPreparations:1. Place the chicken, water, lemongrass and salt in a large pot. Bring to a boil, cover, lower the heat and simmer gently until the chicken is tender, about 40 minutes. Remove the chicken and when cool enough to handle, debone and cut the meat into small cubes. Discard the bones and return the meat to the pot. Remove and discard the lemongrass 2. Prepare the Spice Paste by grinding the peppercorns and cloves until coarse. Add the ginger and shrimp paste and grind to a smooth paste, adding a little water if necessary to keep the mixture turning. 3. Heat the oil in a wok or saucepan and fry the Spice Paste over low heat until fragrant, 2 to 3 minutes. Add the Spice Paste to chicken soup 4. Prepare the Candlenut Sambal and transfer to 4 small dipping bowls to serve with the soup 5. Divide the glass noodles, eggs, Fried Potato Patties and bean sprouts into 4 individuals serving bowls. Reheat the chicken soup, taste and add more salt if desired. Ladle the soup into the bowls. Sprinkle each serving with Crispy Fried Shallots and celery leaves. Serve with the Candlenut Sambal, lime quarters and a bowl of sweet soy sauce on the side
Ingredients:• 3 tablespoons oil • 4 keluak nuts (buah keluak), cracked, flesh extracted (optional) • 1 ½ kg ( 3 lbs) beef ribs, separated • 1 tablespoon tamarind pulp • 2 liters (8 cups) water • 1 ½ -2 teaspoons salt • 2 spring onions, thinly sliced • 1 tablespoon sweet Indonesian soy sauce • 2 tablespoons Crispy Fried Shallots • 1 lime, cut in wedges • 1 portion Bird’s eye Chili SambalSpice Paste:• 1 teaspoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon black peppercorns • 4 cloves garlic • 6 shallots, peeled • 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmericPreparations:1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning 2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes. 3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours. 4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.
Ingredients:- 75g (1 ½ lb) lean beef topside thinly sliced along the grain
- 2 tablespoons lime juice
- 1 teaspoon salt vegetable
- oil for deep frying
Dressing - 2-3 tablespoons vegetable oil
- 4 shallots thickly sliced
- 8-10 fresh red chillies coarsery chopped
- 7 kaffir lime leaves
- ½ teaspoon salt
- 3-4 tablespoons lime juice
Preparations:1. Sprinkle the beef on both sides with the lime juice and salt rubbing it in well with the fingers dry in the sun turning several times until the meat has completely dried alternatively spread meat in a single layer on a rack and dry in a very low oven for 3 to 4 hours. 2. To prepare the dressing heat the oil in a wok add the shallots and cook over medium heat until transparent add the chillies and lime leaves and stir-fry until the chilli softens but still retains its bright red colour 2 to 3 minutes add salt and lime juice stirring to mix well transfer to a bowl. 3. Was and dry wok then add oil for deep-frying when very hot add the dried beef a few slices at a time and fry over high heat until brown and very crisp drain on paper towel then transfer to a serving dish and pour over the dressing.
Ingredients:- 6 servings
- 1/2 cup sliced ham (Or boneless chicken or lean pork meat)
- 1/2 cup shrimp
- 2 tbs. soy spice
- 1 medium onion minced
- 2 cloves garlic minced
- 1 cup shredded white cabbage (or bok choy cut up in 1 in. pieces or both)
- 1/2 pound snow peas
- 1/2 cup fried onion flakes
- 1/2 pound dried noodles
- 1 tbs. vegetable oil
Preparation:- Cook the noodles in boiling water 5 minutes, rinse with cold water and drain. (If spaghetti noodles are used prepare it as recommended on the package) Brown the onions and garlic in oil, then add sliced ham, shrimp, soy sauce, white cabbage, snow peas (or Chinese pea pods) and stir fry for 5 minutes, add noodles and mix carefully and simmer for 5 minutes more.
Garnish the dish with thin sliced omelets and onion flakes and serve with shrimp puffs.
Ingredients:- salt
- 2 tablespoons tamarind paste
- 2 tablespoons vegetable oil
- 8 shallots, chopped
- 3 clove
- 2 cups long-grain rice
- s garlic, crushed
- 1/2 inch fresh ginger, grated
- 2 teaspoons curry powder
- 1/4 teaspoon hot red pepper flakes
- 1/4 teaspoon turmeric
- 1/2 small cabbage, thinly sliced
- 2 medium tomatoes, peeled,seeded,and diced
- 3 tablespoons soy sauce
- 1 tablespoon packed dark brown sugar
- To Garnish
- 3 tomatoes, coarsely chopped
- 1 1/4 red peppers, cored,seeded,and diced
- 1/2 cucumber, diced
- 1 stalk celery, diced
- Omelette strips
- 2 eggs
- salt and pepper
- 2 tablespoons butter
Direction:- Cook the rice in boiling salted water for 12-15 minutes, until tender.
- Drain, rinse, and drain again.
- Stir in the tamarind paste and set aside.
- Heat 1 tbls.
- of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened.
- Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute.
- Add the cabbage and cook for 3-5 minutes.
- Add the tomatoes and cook for 2-3 minutes.
- Remove from pan.
- Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned.
- Return the vegetables to the pan.
- Add the soy sauce and sugar and heat gently to warm through.
- Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips.
- Note: To make omelet strips: Whisk 2 eggs with plenty of salt and pepper.
- Melt 2 tbls butter in an omelet pan or small skillet.
- Add the eggs to the pan and cook until set.
- Leave to cool.
- Roll up the omelet and slice across into fine strips.
Terong Balado (Hot Spicy Eggplant), If there’s someone asks what food that makes who eats it add rice more and more, probably the answer is Terong Balado. The impressing aroma of the spice can make who smells it swallows spittle. In addition, when it is served plus hot rice in cold air. Slurrrrrp.
The primary ingredient, purple eggplant or Japanese eggplant has special juicy flavor. The soft texture is suitable with hot chili flavor. For complement, you can add boiled egg or fried egg. Beside it is suitable to accompany terong balado, you can combine 2 dishes in one. So, this dish is compatible when you are lazy or don’t have enough time to cook. Don’t doubt to try this recipe.
Hot Spicy Eggplant Recipe:
Ingredients:
- 10 eggplants
- 5 boiled egg or fried egg
- 10 large red peppers
- 1 tomato
- 5 onions or 1 medium sized large yellow onion
- 3 cloves garlic
- 2 slices galangale
- 1 stalk serai (citronella or lemongrass)
- 2 tbsp salt
- ½ tsp sugar
Directions:
- Cut eggplant into medium size. Fry until it is brownish.
- Cut onion, garlic, tomato, and red pepper. Fry until it is withered. Blend it but don’t be too soft.
- Fry soft spice, salt, and sugar in some oil. Add serai and galangale until it is fragrant and oily.
- Put egg in and mix. Let it for a while at medium fire in order that the spice is soaked into egg. Add fried eggplant and mix.
Ingredients:
- 2 tbsp vegetable oil for frying
- 3 cloves of garlic, crushed
- 3 white onions, finely sliced
- 200 grams of boiled beef, cut into small
- 100 grams of shrimp
- 150 cc beef broth
- 100 grams of cabbage, finely sliced
- 100 grams of bean sprouts, clean it
- salt as necessary
- pepper as necessary
- 2 tbsp sweet soy sauce
- 250 grams of wet noodles
- 1 tbsp sliced of celery leaves
- 1 tbsp fried onion.
Instruction:
- Heat oil, fry and stir the garlic and sliced onions until it smells delicious/fragrant.
- Enter the shrimp and meat, stir well until cooked. Pour the beef broth.
- Enter all the vegetables and spices. Cook until the vegetables wilt. Enter noodles and stir briefly. Lift. Put on the plate you have prepared.
- Put the sliced celery leaves and fried onion on it. Served hot with chili sauce and pickles.
- Enjoy.
