indonesian recipes

Sambal Tauco (Yellow Bean Sauce Sambal)

2009-07-26T00:54:00.000-07:00

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

Green Chilli Sambal ( Sambal Lado Mudo)

2009-07-26T00:49:00.000-07:00

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.

Pindang Bandeng

2009-07-22T02:46:00.000-07:00

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.

Besengek Ayam

2009-07-22T02:40:00.000-07:00

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.

Mushroom Soup ( Wong Dadah)

2009-07-15T23:24:00.000-07:00

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.

Makassarese Beef Rib Soup (Sop Konro)

2009-07-15T23:14:00.000-07:00

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.

Fish Grilled in A Banana Leaf (Ikan Pepes)

2009-07-14T01:39:00.000-07:00

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.

Fish Simmered in Fragrant Soy (Pindang Kecap)

2009-07-14T01:32:00.000-07:00

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.

Fish and Cassava leaves steamed in banana leaf ( palai bungkus daun ubi kayu)

2009-07-08T01:15:00.000-07:00

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.

Spicy Potato Crisps ( Keripik Kentang Balado)

2009-07-08T01:04:00.000-07:00

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.

Soto Ayam Madura (Madurese Chicken Soup)

2009-07-06T01:09:00.000-07:00

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 oil
Spice Paste:
• 2 teaspoons black peppercorns • 6 cloves • 3 cm (1 in) fresh ginger, peeled and sliced • ¼ teaspoon dried shrimp paste
Accompaniments:
• 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 Sambal

Preparations:
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

Makassarese Beef Rib Soup (Sop Konro)

2009-07-06T01:05:00.000-07:00

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.

Dried Beef with Chilli Dressing ( Dendeng Balado)

2009-07-03T23:18:00.000-07:00

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.

2009-07-03T23:16:00.000-07:00

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.

Vegetarian Nasi Goreng ( Vegetable Fried Rice)

2009-07-03T22:53:00.000-07:00

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.

Hot Spicy Eggplant (Terong Balado)

2009-07-02T00:42:00.000-07:00

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.

Javanesee Fried Noodle (Mie Goreng Jawa)

2009-07-02T00:22:00.000-07:00

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.

Beef and Liver Stew (Gulai Kancah)

2009-06-30T00:32:00.000-07:00

A quick and simple Beef and Liver Stew (Gulai Kancah) online recipe for all you health conscious foodies

Ingredients:

500 g (1 Ib) brisket beef, cut into bite-sized chunks
2 slices asam gelugor (dried garcinia fruit), soaked in warm water to soften
2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
3 kaffir lime leaves
1 turmeric leaf
750 ml (3 cups) water
300 g (10 oz) beef liver, cut into bite-sized chunks

Spice Paste

1 teaspoon black peppercons
12 to 15 dried red chilies, soaked in warm water to
5 to 6 shallots
3 cloves garlic
2 1 / 2 cm (1 in) galangal root, peeled and sliced
2 1/2 cm (1 in) ginger, peeled and sliced
2 ½ cm (1 in) turmeric, peeled and sliced
1 teaspoon salt

Directions:

1.To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some water to keep the paste turning if necessary 2.Place the Spice Paste, beef, asam slices, lemongrass, lime and turmeric leaves in a saucepan. Add enough water to cover the beef and bring to a boil over high heat. Reduce heat to medium, cover and simmer for about 30 minutes, stirring occasionally. Add the beef liver and continue to simmer for another 30 minutes until the beef and liver are tender, adding some water if the sauce dries up before the beef is cooked. Remove from heat, discard the assam slices and lemongrass, and serve the stew with steamed rice.

Mixed Vegetables in Spicy Coconut Milk (Gulai Sayur Campur)

2009-06-30T00:10:00.000-07:00

Ingredients:

Here is an easy Mixed Vegetables in Spicy Coconut Milk (Gulai Sayur Campur) cooking recipe to make your mouth water;

250 g (9 oz) lean topside beef
1 liter (4 cups) water
1/2 teaspoon salt
250 g (9 oz) young jackfruit, flesh cut into bite-sized pieces
150 g (5 oz) long beans, cut into lengths to yield 2 cups
5 large cabbage leaves , coarsely chopped to yield 2 cups
500 ml (2 cups ) thick coconut milk
1 turmeric leaf
3 kaffir lime leaves
1 stalk lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised

Spice Paste:

2 candlenuts, crushed and dry-roasted
2 red chilies, sliced
5 to 6 shallots
2 to 3 doves garlic
2 1/2 cm (1 in) turmeric, peeled and sliced
2 1/2 cm (1 in) galangal root, peeled and sliced
2 1/2 cm (1 in) ginger, Peeled and sliced
1 teaspoon salt

Directions:

here is an easy mixed vegetables in spicy coconut milk (gulai sayur campur) food recipe that will impress

when cutting the jackfruit,leave the immature seed intac;use an oiled knife to preventany sticky sap from clinging to the blade.

Bring the beef, water and salt to a boil over high heat in a saucepan. Reduce heat to low, cover and simmer 1 to 1 1/2, hours until the beef is tender. Remove and set aside to cool, then slice the beef into small pieces.
to make the spice paste,grind all the ingredients to a smooth paste in a mortar or blender,adding some beef stock to keep the paste turning if necesary.transfer to a bowl and set aside.
return the beef to the beef stock and add the jackfruit pieces.add some water if the beef stock is insufficient to just cover the beef and jackfuit.bring the mixture to a boil over high heat,then reduce heat to medium,cover and simmer for about 15 minutes,until the jackfruit is tender and cooked.add the spice paste and all the other ingredients,mix well and bring to a boil .reduce heat to low and simmer uncovered for 10 to 15 minutes until the vegetables are cooked.remove from heat discard the turmeric leaf and lemongrass,and serve immediately.

Corn Rice (Nasi Jagung)

2009-06-28T02:22:00.000-07:00

Ingredients:

1 ½ cups (300 g) uncooked rice, washed thoroughly and drained
1 ½ cups (360 g) sweet corn kernels, cut from fresh cobs, or one 15 oz (425 g) can sweet corn kernels, drained
3 ½ cups (875 mL) water

Directions:

Bring all the ingredients to a boil in a pot. If using canned sweet corn, do not add at this stage. Reduce the heat to medium and simmer until the water has almost dried up, 5 to 7 minutes. If using canned sweet corn, add the corn to the rice now
Reduce the heat to low and continue cooking the rice for 10 more minutes, stirring from time to time to prevent burning, until the rice is dry and fluffy. Remove from the heat, stir well and serve hot

2009-06-25T02:55:00.000-07:00

When Siti came over to my house with some Nagasari cakes (steamed banana rice cakes), I was pleasantly surprised how yummy it was. Creamy on the outside with a white puddingy texture and sweet in the inside, it makes a wonderful snack anytime of the day. Made only from flour, coconut milk, sugar and bananas, and wrapped in banana leaves - it's a wonder how the simple ingredients can produce such a delicious dessert! And the best part is, it takes only 10 minutes to prepare. Try it, I'm sure you're going to enjoy this traditional Indonesian dessert. Thank you Siti for the Nagasari recipe.

Ingredients:

6 ripe bananas (suitable for steaming such as pisang raja, pisang nangka, etc)
3 cups rice flour
3 cups coconut milk, squeezed from 1 grated coconut
1 cup sugar
1 teaspoon salt
Banana leaves, for wrapping

Directions:
1. Slice bananas lengthwise into half. 2. Combine flour, coconut milk, sugar and salt in a pot. Cook over medium heat, constantly stirring until mixture is thick. 3. Spoon approximately 1-2 tablespoons of mixture onto banana leaf. Place a slice of banana on mixture, and cover banana with another 1-2 tablespoons of mixture. 4. Wrap mixture with banana leaves neatly. 5. Steam for 25 minutes or until cooked. Serve warm or cold.

*There are no special ways of wrapping the rice cakes in banana leaves. Wrap it in any style you like.

Wedang Ronde ( Glutinous Balls in Ginger Water )

2009-06-25T02:42:00.000-07:00

Ingredients:

50 gr peanut,roast, and grind coarsely.
50 gr sugar
150 gr glutineous rice fluor
1,5 teaspoon tapioca starch
salt
about 150ml warm water.
green & red food coloring

The ginger water:

300cc water
10 cm ginger, crushed
2 stalks lemon grass
2 pandan ( screwpine )leaves
300 gr sugar

Directions:
1. Mix ground peanut with sugar. Set aside. 2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben) 3.Add warm water little by little until mixture is pliant. 4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture. 5.Cook the balls in hot boiling water until floating. Remove and set aside. 6. Boil all the ginger water ingredients. 7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse. 8. Serve warm/hot with the glutineous balls.

Sop Buntut (Java Traditional Oxtail Soup)

2009-06-23T00:51:00.001-07:00

Ingedients :

2 lbs. oxtail
3 inches of ginger, unpeeled but smashed
3 nutmeg seeds, roughly broken
20 cloves
1 teaspoon ground black pepper
salt to taste
3 carrots, halved and chopped into 1 inch chunks
2 leeks, chopped into 1 inch chunks
1 scallion, chopped into 1 inch chunks
2 medium all-purpose potatoes, chopped into 8 chunks each
2 tomatoes, cut into wedges
1 cup chopped celery, with leaves.
fried shallots
1 Tbsp butter or vegetable oil

Directions :

Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.

Sop Banjar/Pearl Sop (Banjar)

2009-06-23T00:27:00.000-07:00

Ingedients :

7 pieces chicken sausage, cut into pieces
3 pieces carrots, cut dice, boiled until soft
1 canned pea
Macaroni 200 grams
1 tbsp Salt
2 tbsp Sugar
½ tsp pepper
½ tsp nutmeg
1 tin cornation milk
1.5 liter chicken broth
Celery leaves

Mashed the ingredients:

2 grains Onion
1 cm ginger

Materials Pearl:

300 grams of chicken mince
1 potato pieces, fried, mashed
½ tbsp salt
2 tbsp sugar
1 tsp nutmeg
½ tsp pepper
50 grams of milk powder
2 tbsp margarine
1 yellow grains

Directions :

Pearls: Mix all ingredients, and make form like marbles.
Boil broth, along with a smooth flavor, a celery leaf stem has hit, salt, sugar, pepper and nutmeg. Enter the pearl after pearl float, lift.
Enter carrot in chicken broth, after boiling, add the pea, Macaroni and sausage. After boiling entries celery leaves, pearls, and last, when all ingredients have been entered and is boiling, inputs cornation milk. Stir briefly, boiling, lift. Serve warm.

Sour spicy fish (ikan asin pedas)

2009-06-21T08:33:00.000-07:00

Ingedients :

250 grams of salted fish jambal / cork, cut the size of 2 cm x 2 cm
3 red chilies, sliced thin menyerong
4 pieces of red onion, thinly sliced
1 orange juice, take the water
3 tablespoons oil

Directions :
1. Flush salted fish jambal / cork with boiling water, leave until cold, then wash, Drain.
2. Heat the oil in many of the fires are, and enter the salted fish was fried until cooked, lift, Drain.
3. Heat oil in recipes, and enter the onion, stir-fry until fragrant.

Gulai Kepala Ikan (Fish Head Curry)

2009-06-21T08:02:00.000-07:00

Ingredients:

1 (850g) Fish Head, cut into 2-4 pieces
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt

Spices (ground):

10 Dried red chilies
1/2 tbsp Chopped turmeric
1/2 tbsp Chopped ginger
7 Shallots
3 cloves Garlic
1 tbsp Coriander, roasted
1/2 tsp Cumin, roasted
1/4 Aniseed, roasted
1 tsp Peppercorns, roasted
1 tbsp Dried Carambola
Salt

Method :

Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.
Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.
Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily.
Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Rissole/Risoles, Indonesian Savoury Eggrolls

2009-06-19T05:55:00.000-07:00

Risoles is one of popular appetizers in Indonesia. It looks similar with spring rolls but the how to make it is a little bit different. Also the taste. The name Risoles is borrowed over from the traditional Portuguese rissole. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish.

Ingredients:

For Risoles skin

150 g all purpose flour
1 egg
200 ml milk, or a little bit more depend how thick the mixture
Salt to taste

For filling

150 g minced beef/chicken 2 medium or 3 small potatoes, cut into small cubes 2 carrots, cut into small cubes 1 onion, peeled and sliced 2 cloves of garlic, peeled and sliced 1 stalk of celery, chopped 1 stalk of spring onion, chopped - (optional) 1 tablespoon of flour, mixed with a little of water 1/2 teaspoon of pepper salt to taste or 1/2 block beef seasoning mixture/beef bouillon (Maggi or Knorr block) sugar to adjust the taste 1 cup of water

For dipping

1 egg

Bread crumbs

Instructions:

1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

5. Serve with fresh green bird's eyes chillies or chilli sauce.

Ayam Goreng Penyet (Indonesian Smashed Fried Chicken)

2009-06-19T05:41:00.000-07:00

Please don't roll your eyes, the truth is not like what it sounds. You don't need to smash the chicken on the wall to prepare the dish

Ingredients:

6 large chicken legs or breas, deboned
2 stalks lemon grass, crushed
2 bay leaves (salam leaves)
1 tbsp coriander seeds (ketumbar)
1/2 tsp ground cumin (jintan manis)
2 tbsp thick coconut milk
1 tsp sugar
1 tsp salt
2 tbsp cooking oil

Ingredients to grind:

3 cloves garlic
1 red chilli, seeded
2 cm knob tumeric
120g lengkuas, peeled and sliced
4 slices ginger
3 candlenuts (bush keras)

Instructions:

Fry coriander seeds over slow fire till fragrant then grind coarsely.
Wash chicken and drain well. Prick chicken all over with a fork.
In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

Cumi Bakar Saus Kecap ( Indonesian Grilled Squid with Sweet Soy Sauce)

2009-06-19T05:25:00.000-07:00

What's the special ingredient of Indonesian Grilled Squid that makes the difference? It's the introduction of Indonesian Sweet Soy Sauce. If you want the taste that is very Indonesia, you should use Indonesian Sweet Soy Sauce (Indonesian Kecap Manis / Sweet Ketchup)

Ingredients:

400 grams of squid, remove the head and ink, clean
1 tsp lemon juice
½ teaspoon salt
50 grams of peanuts, peeled, roughly crushed.
3 tablespoon sweet soy sauce (Kecap Manis)
1 tablespoon oyster sauce
2 tbs tomato sauce
½ tsp pepper powder
½ tsp sugar
½ tsp salt
100 ml water
3 tbsp oil for frying

Minced spices:

4 cloves garlic putiih
2 cm ginger

Instructions:

1. Smear squid with lime juice and salt. Leave for 10 minutes

2. Stir fry minced spices until fragrant, add peanut insert, stir even.

3. Add squid, cook until the color changed. Add sweet soy sauce, tomato sauce, oyster sauce, pepper, sugar and salt.

4. Stir evenly, add water. Cook to boil and until the spices and the ingredients are well absorbed.

5. Lift.

6. Grill the squid until fragrant while rubbing with already boiled spices occasionally.

7. Lift and serve.

Banana Pancakes

2009-06-17T02:18:00.000-07:00

From Sulawesi

Ingredients

1 teasp Active Dry Yeast
2 tbsp Sugar
1/4 teasp Salt
240ml/8fl.oz. Warm Water
3 Ripe Bananas
150g/+5oz Rice Flour
Vegetable Oil

Instructions

1. Place the yeast, sugar, salt and water in a large mixing bowl and stir to dissolve.
2. Peel the bananas, place in a shallow dish and to a smooth consistency.
3. Add the mashed banana and flour to the yeast mixture and mix well to form a batter. Set aside to stand 30 minutes.
4. Preheat the oven to low. Brush a frying pan with oil and heat until hot. Pour in about 90ml/3fl.oz. of the batter and cook over a medium heat until just set.
5. Turn the pancake and continue to cook over a medium/low heat until golden and risen.
6. Transfer to the oven to keep warm whilst you cook the remaining pancakes. Serve warm with Golden or Maple Syrup.

Indonesian Ice Drink/ Es Campur

2009-06-17T01:52:00.000-07:00

This beverage is a favorite in Indonesia and is often sold by street vendors at festivals.The drink’s colorful, varied ingredients give it a very festive look and taste.

ingredients:

1 package gelatin dessert, any flavor
5 ice cubes per person
1 14-oz. can pineapple chunks, cut into small cubes
3 tbsp. canned corn, drained and washed
3 tbsp. canned kidney beans, drained and washed
1 14-oz. can coconut segments, cut into small pieces*
1 14-oz. can mandarin orange segments, drained, washed, and cut into small pieces
1 mango, cut into small pieces*
grenadine, snow cone syrup, or cherry-flavored Italian soda syrup
1 14-oz. can reduced-fat sweetened condensed milk

Directions:

Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes.
Grind ice cubes in a blender until well crushed and divide ice evenly into three to six glasses, depending on how many servings you want.
Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapple pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments, and 1 tbsp. mango pieces.
Top each glass with 1/4 cup grenadine or syrup and 1/4 cup sweetened condensed milk. Stir. Serve with a straw and spoon.

*Look for cans of coconut segments inAsian grocery stores.
** See tip on page 42 for instructions on how to cut a mango.

Curried Java Soup/Sayur Kare

2009-06-16T00:32:00.000-07:00

Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.

ingredients:

1 lb. beef stew meat, cut into bite-sized pieces*
4 c. water
3 beef or chicken bouillon cubes
2 tbsp. butter**
4 scallions, chopped
2 cloves garlic, minced
1 red chili pepper, minced
1 tbsp. ground dried ginger
1 tsp. turmeric
1 tbsp. ground coriander
1/2 tsp. ground cumin
1 tsp. shrimp paste
1 stalk lemongrass
1 salam leaf
1 c. diced fresh or frozen green beans
5 small red potatoes, peeled and chopped
1 c. reduced-fat coconut milk
1/2 tsp. sugar

Directions:

In a Dutch oven, combine beef, water,
and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
While meat is cooking, heat butter
in a wok or skillet over medium-high heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
Add lemongrass and salam leaf and
cook for 2 more minutes.
Add spice mixture to the beef stock
and simmer for 5 minutes.
Stir in green beans and potatoes.
Cover and cook for 10 minutes.
Add coconut milk and sugar. Cook
uncovered for 5 minutes, or until the vegetables are tender. Serve hot.

*Other meats may be used in place of the beef if you prefer.To make this a vegetarian dish, substitute fried tofu cubes for the beef and vegetable bouillon cubes in place of beef or chicken bouillon. Add the tofu cubes at the very end and allow to cook for 10 minutes, or until the tofu is heated through. **To reduce the saturated fat in this recipe, use canola oil or peanut oil in place of the butter.

Festive Rice/Nasi Kuning

2009-06-15T23:59:00.000-07:00

The turmeric in this recipe tints the rice a fun, bright yellow hue.

ingredients:

4 tbsp. canola oil
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconut milk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and chopped
1 medium cucumber, peeled and sliced thickly
1 tomato, cut into wedges deep-fried shallots (see tip on p. 41)
10 fried shrimp crackers*

Directions:

In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
Add rice and stir to coat.
Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.

*To fry shrimp crackers, cover the bottom of a large skillet with inch canola oil.Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.

Vanilla Gelatin Pudding/Puding Vanila

2009-06-15T02:53:00.000-07:00

ingredients:

2 envelopes plain gelatin powder
4 c. milk
1 tbsp. sugar
1 tsp. vanilla extract
¥ c. canned mandarin orange segments

Directions:

Follow directions on the package to
dissolve the gelatin.
In a separate pan, combine milk,
sugar, and vanilla and bring to aboil, stirring frequently.
Remove from heat and add gelatin and mandarin orange slices, stirring
until the mixture begins to thicken.
Fill a gelatin mold or medium bowl
with cold water and allow to chill for 5 minutes. Pour out the water and fill the mold or bowl with the gelatin mixture. Refrigerate overnight or until firm.
If you used a gelatin mold, remove
the pudding before serving. Set the mold in a sink or large bowl of warm water for about 5 minutes (make sure that the water level is just below the top of the mold). Remove the mold from the water and place a serving plate facedown over the top of the mold. Carefully flip so that the plate is on the bottom and the mold on top. Lift the mold. If you made the pudding in a bowl, serve as is.

Steamed Coconut Custard/Kue Talam Kelapa

2009-06-15T02:37:00.000-07:00

ingredients:

3 eggs*
1 14-oz. can reduced-fat coconut milk
5 tbsp. water
3 tbsp. sugar
1 oz. cellophane noodles, soaked in warm water for 5 minutes 4 ripe bananas, peeled and chopped
1 tsp. salt
vanilla ice cream or frozen yogurt

Directions:

In a medium bowl, beat eggs. Add
coconut milk, water, and sugar. Stir to combine.
Pour egg mixture into a 2-quart
casserole dish.
Meanwhile, drain cellophane
noodles and chop into small pieces.
Add noodles, bananas, and salt to
the egg mixture and mix well.
Cover the casserole dish with
aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with ¥ inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean.
Serve hot or cold with vanilla ice
cream or frozen yogurt.

*To reduce the cholesterol content of this dish, use egg substitute instead of real eggs.

Fried Bananas/ Pisang Goreng

2009-06-15T02:17:00.000-07:00

The key to melt-in-your-mouth fried bananas is to cook them immediately before serving so that the crust is crisp and the fruit is soft and warm.

ingredients:

3/4 c. flour
1/2 tsp. salt
3/4 to 1 c. water 1 lime, zested and cut into wedges
4 small, ripe bananas
1 c. canola oil for frying
1 tbsp. sugar

Directions:

In a medium bowl, combine flour
and salt.
Add enough water to make a
smooth batter that is somewhat thick. Add lime zest and mix well.
Peel bananas and dip them in the
batter 2 or 3 times, until well coated.
In a deep skillet, heat oil to 375°F,
or until a piece of bread browns in 30 seconds.*
Place bananas in the oil slowly and
carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.
To serve, arrange bananas on a plate
and sprinkle with sugar. Garnish with lime wedges.

*Do not cook with hot oil unless anadult is present. Use a fat thermometer to check the temperature of the oil

Stir-Fried Noodles with Shrimp/ Bakmi Goreng

2009-06-13T08:26:00.000-07:00

ingredients:

5 c. water
1 lb. egg noodles
3 tbsp. peanut oil
ø c. onion (about ¥ medium onion), thinly sliced
2 cloves garlic, minced
1 lb. peeled, deveined shrimp*
2 tbsp. soy sauce
¥ c. celery leaves and small stems, chopped into
¥-inch pieces
3 scallions, chopped
3 c. bok choy, chopped
1 tsp. salt
¥ tsp. pepper

Directions:

In a large saucepan, bring water to a
boil. Add noodles and cook for 3 minutes, stirring often.
Drain noodles and immediately
rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
In a mortar and pestle, blender, or
food processor, combine 2 tbsp. onion and the garlic to make a paste.
Heat the remaining 2 tbsp. oil in a
wok or skillet and add the rest of the onion. Add shrimp and stir-fry for 2 minutes.
Add soy sauce, celery, scallions, bok
choy, salt, and pepper and fry for another 2 minutes.
Add noodles to the mixture. Stir-fry
for 2 more minutes, until all of the ingredients are combined and heated. Serve hot or at room temperature.

*To make this a vegetarian entrée, replacec. trimmed green beansc.chopped red bell pepper.

Soy Sauce Fish / Ikan kecap

2009-06-13T08:13:00.000-07:00

Indonesian cooking includes many recipes for seafood.This recipe calls for types of fish that are available fresh or frozen the world over, so even landlubbers can partake.

ingredients:

1 lb. mackerel, cod, or haddock fillets
1 tsp. salt
2 tbsp. flour
3 tbsp. peanut oil
¥ tsp. shrimp paste
2 tbsp. water
1 medium onion, coarsely chopped
1 large clove garlic, minced
1 ¥ inch-long piece fresh ginger, peeled and finely chopped
1 red chili, seeded and chopped*
3 tbsp. lemon juice
1 tbsp. brown sugar
2 to 4 tbsp. soy sauce
4 large lettuce leaves

Directions:

Wash fish under cold water and pat
dry with paper towels. Cut fillets
In a shallow bowl or pie plate, use a
fork to mix salt and flour. One by one, roll fish fillets in the flour and set on a clean plate.
Heat 2 tbsp. of the peanut oil in a
skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.
In a small bowl, mix together
shrimp paste and 2 tbsp. water.
Clean and dry the skillet before
heating the remaining 1 tbsp. peanut oil. Add onion, garlic, ginger, and chili pepper and stir-fry for about 5 minutes.
Add shrimp paste to the onion
mixture and cook for 2 minutes. Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
Arrange lettuce leaves on four plates
and place fish on top. Pour the sauce over the fish and serve.

* See tip on page 34 about seeding and cutting chilies.

Spicy Fruit Salad-Rujak

2009-06-13T08:09:00.000-07:00

ingredients:

1 chayote, peeled
1 Granny Smith apple, cored
2 cucumbers, peeled and cut in half lengthwise with seeds removed*
1 mango**
1 orange, peeled and divided into sections
¥ tsp. crushed red pepper
ø tsp. shrimp paste
3 tbsp. brown sugar
¥ tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp. warm water
1 14-oz. can diced pineapple, drained

Directions:

Coarsely chop chayote, apple,
cucumbers, mango, and orange sections.
In a large bowl, combine crushed
red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
Add chayote, apple, cucumber,
mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

*An easy way to remove the seeds from a cucumber is to use the tip of a vegetable peeler to scrape them out. **To peel and cut a mango, set the fruit on a cutting board so that the ridge that covers the pit is face-up. Using a sharp knife, carefully make two cuts on either side of this ridge (parallel to the ridge), slicing through the fruit. Discard the pit and place the two halves on the cutting board, skin side down. Use the knife to score the flesh of these two halves, creating a checkerboard pattern.Taking each half in your hand, push up in the center from the skin side to loosen the scored cubes of mango from the skin. Carefully slide the knife between the cubes and the mango skin to cut them from the fruit.

Gado-Gado

2009-06-13T07:57:00.000-07:00

This classic Indonesian salad is very easy to make. Feel free to substitute other vegetables you may have on hand for some of the ones listed here.Yams can be a tasty substitution for red potatoes, and peeled broccoli stalks can stand in for green beans.

ingredients:

1 c. red potatoes (about 2 mediumpotatoes)
1 c. fresh green beans, ends trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 1¥ carrots), peeled and thinly sliced
1 c. cucumber (about 1 medium cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled*
deep-fried shallots for garnish**
peanut sauce (recipe on page condiments)

Directions:

Fill a large saucepan with water and
bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to handle, slice the potatoes.
Fill a second saucepan with water
and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
One vegetable at a time, repeat this
procedure to blanch the cabbage, bean sprouts, and carrots.
Arrange green beans, cabbage, bean
sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.
Heat oil in a skillet over medium
heat. Cook tofu cubes for about 10 minutes, or until crisp and lightly browned. Remove from the pan and drain on paper towels. Scatter tofu cubes over the salad.
Cut hard-boiled eggs into quarters
and arrange along the edge of the platter. Serve gado-gado with fried shallots (see below) and peanut sauce (recipe on page condiments).

*to make hard-boiled eggs, fill a medium saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water one at a time. Boil eggs for 10 minutes, then use the slotted spoon to remove them from the water.Transfer eggs to a clean plate. Allow the eggs to cool completely before removing the shells.

**To make deep-fried shallots, cut 1 shallot into thin slices and sprinkletsp. salt. Heatc.canola oil in a skillet and fry the shallots 5 to 7 minutes, stirring frequently.When the shallots brown slightly, remove from pan and drain on paper towels.

Peanut Sauce

2009-06-13T07:25:00.000-07:00

Ingredients:

1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in
2 tbsp.warm water
¥ tsp. salt
2 tbsp. sugar
ø tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)

Directions:

Heat oil in a frying pan over
medium-high heat. Add garlic and cook for 1 minute.
Add water, crushed red pepper,
tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
Add peanut butter and stir until
combined. Simmer for 5 minutes, stirring often and adding a tablespoon of water if the mixture becomes too thick.
Serve warm or hot with sate.

Sweet and Sour Beef Sate with Peanut Sauce

2009-06-13T06:57:00.000-07:00

Sate—skewered pieces of beef or chicken cooked over hot coals—is a popular snack and appetizer in Indonesia.This recipe is for beef sate, but you can easily substitute chicken.Typically, the meat is served with a spicy peanut sauce called sambal kacang.

Ingredients:

Sate

2 tsp. ground coriander
ø tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in
1 tbsp. warm water
1 lb. sirloin steak, cut into
1-inch cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil bamboo skewers*

Directions:

With a mortar and pestle, food
processor, or blender, combine coriander, cumin, garlic, salt, brown sugar, and tamarind.
Place steak cubes in a medium bowl
and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
In a wide, shallow dish, mix soy
sauce, water, and peanut oil.
Place four pieces of marinated meat
on each skewer and dip the meat into the soy sauce mixture.
Broil meat over a charcoal fire or
under the broiler of the oven. Cook for 3 minutes on each side. Serve with peanut sauce (recipe on following page).

*To prevent the bamboo skewers from burning, soak them in water for 1 hour before using.

Balinese Vegetable Soup

2009-06-13T03:33:00.000-07:00

to make this soup a full meal, serve with a side of cooked rice

ingredients:

5 c. water
1 c. fresh green beans
1 clove garlic, minced
2 candlenuts or macadamia nuts or
4 almonds
¥ tsp. shrimp paste
2 to 3 tsp. ground coriander
2 tbsp. vegetable oil
1 whole shallot, sliced thin
1 14-oz. can reduced-fat coconut milk
2 salam leaves*
1 c. bean sprouts
2 tbsp. lemon juice ¥ tsp.
salt

Directions:

In a large saucepan, bring water to a
boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.
Using a mortar and pestle, food
processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.
In a Dutch oven or large saucepan,
heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
Add spice paste to the Dutch oven
and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.
Before serving, add green beans,
shallot, bean sprouts, and lemon juice and stir gently. Add ¥ tsp. salt, stir, and serve.

Cor n Fritters

2009-06-13T03:24:00.000-07:00

Indonesians eat corn fritters plain or dip them in sambal, a spicy sauce made with fresh red hot peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.

ingredients:

1 tbsp. kunci root, pounded with
mortar and pestle*
2 tsp. ground coriander
1 tsp. freshly ground pepper
6 shallots, peeled and chopped fine
3 garlic cloves, minced
1 tsp. salt
1 tbsp. sugar
Fritters:
2¥ c. frozen or fresh corn, cut from the cob
1 tbsp. chives, finely chopped
1 egg, beaten
2 tbsp. flour
1 c. canola
oil for frying

Directions:

To make the spice paste, combine
all ingredients in a medium bowl. Set aside.
Grind corn kernels in a food
processor or blender.
Scrape corn into a large mixing
bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
In a large, heavy frying pan, heat oil
over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce

Ginger Coconut Coffee (Bajigur)

2009-06-12T04:06:00.002-07:00

Like most recipes, this one comes in myriad combinations. Some warungs add a layer of sweet bread cubes instead of coconut.

ingredients:

1 inch fresh ginger, sliced thinly
1/2 tsp, grated fresh nutmeg
1 stick cinnamon
2 cloves
1 inch lemon grass, minced
4 Tbs. Coffee, powdered
1 cup coconut milk
2 Tbs. plam sugar
1/2 tsp. salt
4 tbs young coconut flesh

directions:

Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.
Turn off the heat, add the ground coffe and allow to steep for a few minutes.
Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.
Add the coconut flesh and a sprinkle of nutmeg on top.

Kroket kentang - Potato croquettes

2009-06-12T03:57:00.001-07:00

Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.

ingredients

2 eggs, lightly whisked
2 teaspoons water
2 cups breadcrumbs
2 tablespoons oil
900 g / 2 lb peeled potatoes, cooked and mashed
4 tablespoons powdered milk
1/2 teaspoon nutmeg
2 teaspoons salt
4 chopped garlic cloves
10 shallots
2 stalk sliced celery
450 g/ 1 lb cooked ground beef, drained
2 diced carrots
200 ml / 7 oz water
2 teaspoons salt
1/2 teaspoon pepper (to taste)
1/4 teaspoon nutmeg
1/4 teaspoon sugar
2 tablespoons sweet soy sauce
4 teaspoons cornstarch, mixed with
2 teaspoons water

Directions

Fillng: Stir-fry garlic and shallots with a little butter or margarine.
Stir in meat, carrot and celery.
Then add water and the rest of the spices.
Mix in cornstarch and stir until mixture thickens.
Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
Cover the mixture and shape into a round ball.
Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
Deep fry in hot oil until lightly browned.
This recipe can be easily doubled.

Es cendol

2009-06-12T03:46:00.001-07:00

ingredients

125 gr / 4½ oz rice flour
50 gr / 2 oz sago flour
75 cc / 2½ oz pandan leaves water (boil water with pandan leaves until it has green color)
450 cc / 15 oz water
salt as needed

Other ingredients

200 gr / 7 oz palm sugar, boil with 125 cc / 4 oz of water until it dissolves. Strain the palm sugar water and boil again. Set aside.
500 cc / 17 oz coconut milk. Boil and set aside to cool.
1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)

how to make cendol

Mix rice flour and sago flour, then mix it with some of the water.
Boil the rest of the water, add green pandan leaves water and salt.
Put the flour mixtures into the boiled water.
Stir well and cook until it thickens (paste-like).
Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol.
Put these cendol directly into a bowl with water and ice in it.
Cendol will be solid and then drain them again. Set aside.

how to serve

Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.

variations

Add some jackfruit, cut into small cubes.

vegetable Sauté/Oseng Sayuran

2009-06-12T02:14:00.002-07:00

You can substitute other vegetables, such as celery or broccoli, for the vegetables called for in this recipe.

ingredients:

1 tsp. crushed red pepper
1 tsp. salt
1 tsp. sugar
1 bay leaf
1 tbsp. soy sauce
2 tbsp. peanut oil
1/4 c. shallot (1 or 2 whole shallots),thinly sliced
2 cloves garlic, minced
2 c. green cabbage, shredded
1 c. green beans, ends trimmed
1 c. green pepper, chopped
1 c. carrots (1 to 2 carrots), thinly sliced

Directions:

In a small bowl, combine crushed
red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
Heat oil in a skillet or wok over
medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
Add cabbage, beans, green pepper,
carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.

2009-06-12T02:14:00.001-07:00

sambal in the daily menu of Indonesia people, sambal seems can’t be separated. Although, Sambal is not the main menu, but its presence is always awaited among other main dishes. The dishes would be tasteless without sambal and one of the most popular sambal among Indonesians is Sambal Terasi, let’s take a look its recipe:

Ingredients:

15 red chilies, sliced and seeded
2 Tbs. dried shrimp paste
2 medium-sized tomato, chopped
2 small shallots, peeled and sliced
2 cloves garlic, peeled and bruised
2 Tbs. oil
1 tsp. sugar
1 Tbs. salt
1 Tbs. lime juice

Directions:

Heat oil and saute shallots, chillies, garlic and tomato until they are fragrant. Take out from the wok and set aside.
Grind or blend all the fried ingredients with dried shrimp paste, salt and palm sugar, until smooth in mortar.

2009-06-12T02:13:00.001-07:00

2009-06-12T02:12:00.000-07:00

Nasi Goreng

2009-06-12T02:01:00.000-07:00

Nasi goreng,indonesian fried rice. this dish can be enjoyed by itself or as the basis of a larger meal,for example with a rijsttafel. it is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:

350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Kecap Manis

Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

chicken porridge

2009-06-12T00:10:00.000-07:00

Ingredients:

* 300g chicken meat
* 200g rice
* 1 liter water
* salt
* 1/2 tsp pepper
* fried shallot
* green onions, finely chopped

Directions:

1 Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use
2 Heat oil in a frying pan, pan-fry the chicken until it's golden brown. Take out the chicken and split the meat into small pieces.
3 Wash rice and cook in 1 liter water until the rice softened. Add 2 liter of the reserved soup and bring to boil.
4 Put 3 into a serving bowl, put chicken meat, chopped green onions, fried shallots on top.

soto bandung

2009-06-12T00:01:00.000-07:00

Soto bandung is suitable to eat in could weather. this food presented with soybean an rawit chilli sauce make this food more delicious. it's fresh and tasty food attract people to eat this food.

Ingredients:

250 gr beef, boiled until soft and cut like form of dice
100 gr turnip, peeled, thinly sliced boiled ago
1 liter beef broth
25 gr white soybeans, soaked to swell, and then fried until cooked
1 stem Serai, at
3 cloves garlic mashed
2 cm ginger, at
1 tsp salt
½ tsp white pepper mashed
2 tsp vegetable oil
1 Stem onion leaves, finely sliced
1 stem celery leaves, finely sliced
1 tbsp onion fry

Directions:

1. Heat vegetable oil, garlic cooked until fragrant
2. Enter Serai, ginger, and then slosh
3. Enter the broth, cook until boiling
4. Enter the beef, salt, pepper, poke the meat and cook
until cooked. Lift
5. Prepare the bowl, insert radish, fried soybeans, spring
onion, celery fine, and then enter the broth. Served
with fried onion. Serve warm.

pempek palembang

2009-06-11T02:59:00.000-07:00

Pempek Palembang is known as public food. We can find it when it was offered in a restaurant nicely, peddled on a pushcart, or carried around a slum. Certainly, there is a pempek seller in a school’s canteen as weell, . As, It’s not only easy to make but also it can be enjoyed in every situation as sweet. It consists of several variations and appearances. They are pempek kapal selam, pempek lenjer, pempek ada’an, curly pempek, and pempek pistel.

Pempek Palembang

No one knows where pempek from is exactly, because almost all regions of Sumatra Selatan popularize it as its special food. But, they say it has been in Palembang since 16th century. Title empek-empek or pempek is believed coming from title “apek”, a title for an old man Chinese generation. The folktale which spread by mouth to mouth says that a 65 year-old “apek” who lived at the bank of Musi River was apprehensive in witnessing plentiful capturing of fish. The result of the capturing was not processed well. The choice was only fried or preserved with salt without drying. The “apek” found an idea to try another alternative. He mixed grinded flesh of fish and tapioca until it results new kind of food. The apeks peddled the new food surrounding town by bike. Because the seller was called “pek…apek”, so finally it was known as empek-empek or pempek.

Ingredients:

300 g flesh of Spanish mackerels, grinded
100 cc warm water
1 tsp salt
200 g sago palm flour
100 g wheat flour
6 eggs, broke into a bowl

Soup:

750 cc water
5 cloves garlic, crushed
5 chilies, chopped
1 tbsp soy sauce
150 g sugar
150 g brown sugar
1 tsp salt
3 tbsp vinegar
2 cucumbers cut into cube sized pieces
100 g wet noodles
150 g dried shrimps, grinded

Directions:

Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until it is mixed.
Form it oval (about 75 g); make a hole in the middle by point finger. Then turn it around while pressed until it becomes a pocket and put some broke raw egg in. Shut and close the hole tightly.
Boil some water and put pempek one by one. Wait pempek until it floats at the surface. Take them out and drained.
Soup: Boil some water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them and sugar was soluble. Filter the dregs. Add vinegar and mix it.
Fry pempek in much oil enough. Take them out and drain when they are brownish.
Serving: Cut fried pempek into bite sized pieces and put in a plate. Add noodles and cucumbers above them and pour the soup. Pempek kapal selam is ready to be offered.

Sateh lilit - Minced Balinese seafood satay

2009-06-11T02:58:00.000-07:00

Sateh lilit is traditional Balinese food. This is a very popular dish for Balinese people. It has a strong connection with the traditional ceremonies in Bali. The sateh lilit is commonly made with sea fish.

ingredients:

300 g / 10 oz snapper or ocean perch fillets, skinned and deboned
300 g / 10 oz medium green prawns, peeled, deveined
90 g / 5 oz desiccated coconut, moistened with 2-3 tsp water
1 tbs Thai green curry paste
5 Kaffir lime leaves, finely sliced
3 small fresh red chillies, chopped
1 tbs brown sugar
Salt & ground black pepper, to taste
3 lemon grass stalks, trimmed
1 tbs olive oil
Lemon wedges, to serve

directions:

Place the fish fillets and prawns in the food processor and process until smooth. Put into a bowl and add coconut, curry paste, lime leaves, chillies and brown sugar. Season with salt and pepper.
Cut the lemon grass stalks lengthways into four 20 cm / 8 inch lengths. Mould 2-3 tbs of the fish mixture around the end of each lemon grass length.
Place on a plate, cover and place in the fridge for 3 hours to allow flavours to develop.
Heat the olive oil in a large non-stick frying pan on medium heat. Place the sate skewers on their side in the pan and cook on medium heat, turning occasionally, for 4-5 minutes or until lightly browned and just cooked through.

baso

2009-06-11T02:57:00.000-07:00

Baso food like that in the indonesia.preparation easy in and easy to make.

Ingredients:

* 1 kg minced meat
* 40 gr salt
* Sugar (according to taste)
* 250 grams of tapioca flour
* 180 cc water
* 2 eggs the meatball
* Bawang white pepper (according to taste), fried onion. Mashed.

preparation :

1. Garlic, pepper and fry the onion is mixed with mashed tapioca flour, plus water.
2. Haluskan mince with the egg in food processor.
3. Enter tapioca flour that is mixed with the mashed.
4. such as the dough forms a ball in cooking in the boiling water.

telusuri

beef black soup(nasi rawon)

2009-06-11T02:56:00.001-07:00

Rawon or rawon rice ( because of often served with rice) is a meal consist of special spicy beef soup of containing keluak(fruits of kepayang tree used used a spice). it is not only know as special food of jawa timur but also as special food of easten jawa tengah (surakarta region).
Commonly,beef consumed in rawon is cut into bite sized pieces. the very special spicy soup of indonesian is grinded mixture of spices, and then cooks in some oil till is aromatic. then this spice put into boiled stock along with beef. the special dark/black color of rawon comes from keluak as prime spice. it is served with rice,completed with small bean sprouts,leek,chips,and sambal.

Ingredient:

500 g beef sandung lamur
3 chilies, remove the seed
1 part terasi
6 onions
Salt as necessary
1 roasted tamarind as big as kemiri
2 tsp coriander
2 keluak (friuts of kepayang)
1 part turmeric
1 part galangale
1 stalk of serai (lemongrass/citronella)

Complement:

Rice
Sambal taoge (bean sprouts sambal0
Egg of salted fish
Jerked meat
Shrimp chips
Bean Sprouts Sambal
Grind red peppers, terasi, and salt, then add some small bean sprouts. Mix them.

Directions:

Clean beef and boil it rarely, remove and cut into small pieces.
Grind spices except serai and galangale then sauté at higher temperature. Put grinded spice into boiling beef, add serai and galangale. Cook until beef becomes well-done.
Serve in hot. Put some rice into a bowl, pour rawon, and add cut of egg of salted fish, fried jerked meat, bean sprouts sambal, and shrimp chips.

Coto Makasar

2009-06-11T02:40:00.000-07:00

Coto Makasar, a traditional food of Sulawesi Selatan, has been familiar in our archipelago. The relationship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the seasoning consumed is almost similar but it is not remove special character of this food at all. Beside the characteristic is consuming rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with rampah patang pulo.

Coto Makassar

Observed from the history, Coto Makasar has a background of advance culinary science because it is usually served at formal events in palace. Fortunately, nowadays the enjoyment of this food is not only tasted by upper circle in palace, but also by common people. Chinese tradition influenced the process when Chinese merchants livened up Bandar Makasar in 1538-1556. Consuming sambal tauco as complement in serving Coto Makasar is a proof. Adding ketupat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stomach up more. You can try appetizing recipe below.

Ingredients:

300 g beef sandung lumur
750 g beef innards (intestines, tripes, livers, kidneys, lungs)
2000 cc stock
2 tbsp coriander, fried without oil
1 tsp peres jinten (caraway seed/cumin)
5 cloves garlic
5 grains kemiri (fruits of candlenut)
3 tbsp cooking oil
4 stalks serai (lemongrass/citronella), crushed
4 citrus leaves
2 tbsp salt
Pepper
3 tbsp peanuts, fried and grinded
2 stalks leeks, slice thickly
2 stalks celeries, slice thickly

Sambal Tauco:

4 tbsp tauco (fermented bean paste used as condiment)
2 cloves garlic
5 chilies
2 tbsp cooking oil

Complements:

2 calamondins
Fried onion

Directions:

Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.
Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred.

Soto ayam - Indonesian chicken soup

2009-06-11T02:39:00.001-07:00

Soto ayam is a yellow spicy chicken soup with vermicelli, commonly found in Indonesia. To kick up the flavor of the traditional Soto Ayam, this variation is infused with coconut milk and more spices.

ingredients:

½ chicken breast meat, skinless and deboned (cut into small cubes)
1 stalk of lemon grass (cut into 3 strips)
1 can of coconut milk
1 can of chicken broth
1 glass of water

spice paste:

1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
4 shallots (chopped)
3 cloves of garlic (chopped)
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
2-inch piece of galangal (peeled and sliced)
2-inch piece of ginger (peeled and sliced)
1 tablespoon of fresh lime juice

other ingredients:

2 cups of sliced cabbages
2 cups of bean sprouts
½ pack of vermicelli or 1 small package of glass noodles
2 limes, cut into wedges
2 hard-boiled eggs (cut into wedges)
1 stalk of spring onion (chopped)

directions:

Blend the spice paste in a food processor. Add some water if needed.
Pour some oil in a pot and add in the spice paste.
Stir the spice paste and wait for it to turn light brown.
Add in chicken broth, coconut milk, lemon grass strips, and water.
Once the broth starts boiling, add in chicken breast cubes.
Cover the pot and lower the heat and simmer for 30 - 40 minutes.
Add salt to taste.
Blanch beansprouts, pre-soaked vermicelli / glass noodles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked.
Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl.
Serve hot with lime wedges.

Soto Madura - Madura Island style soup

2009-06-11T02:35:00.000-07:00

Soto Madura is a spicy beef soup that has it's roots on Madura island (North East of Surabaya).

Ingredients:

4 kemiri nuts
3 shallots, sliced
2 garlic cloves, sliced
1 tsp. salt, or to taste
¼ tsp. white pepper
¼ tsp. turmeric
a ½-inch piece of fresh ginger, sliced
6 cups of water
1 lb. boneless beef chuck
2 stalks of lemongrass
lime slices
2 Tbs. raw rice, soaked in ¼ cup water for 10 minutes
2 hard-boiled eggs, peeled and sliced

Directions

In a food processor, chop fine the nuts, then blend them with the shallots, garlic, salt, pepper, turmeric, and ginger to form a paste.
In a large pot, combine the paste with the water, beef, lemongrass, and 1 lemon slice and bring mixture to a boil over moderate heat.
In the food processor, blend rice mixture to coarse consistency and add this to the beef mixture.
Cook the soup covered, over low heat for 1½-2 hours, or until the beef is tender.
Adjust the seasoning.
Serve the soup hot, garnished with egg and lemon slices