Sambal And at last, the food that gives Indonesian cuisine its spark. There are sambals of all sorts to accompany different kinds of dishes. Some are used as an ingredient in dishes like sambal goreng ikan (fish fried in sambal). The heat can come from fresh red chillies for from bottled chilli paste. This is Syamsul and Beverley's basic recipe. Modify it to suit your needs.
2 large tomatoes 2 large Spanish onions1 tsp. terasi (see ingredients list) Several cloves of garlic 1/2 cup sambal oelek (raw chili paste) (see ingredients list) 1/4 cup oil Salt and pepper to taste
Blend together in a food processor the tomatoes, onions, terasi, garlic and sambal oelek until slightly chunky. Do notoverblend. Place mixture in a pot, preferable with a non stick surface with the oil, salt and pepper and lightly boil until no water surfaces. The sambal is done when the consistency is constant and it no longer seperates. (For Sambal Manis - Sweet Sambal -- a very common variation on the theme, add 1/4 cup of Kecap Manis when the sambal is almost done.)
Source : sallys-place.com
Tuesday, July 31, 2007
Semur Daging (Slices Of Beef In Soya Sauce)
Semur Daging (Slices Of Beef In Soya Sauce)
Serves 3 or 4, more for a rijstaffel On my first night in Jakarta, my hostess prepared semur. No doubt she felt it would be easy on my wimpy western palate, but I found its sweetness strange and exotic. Of course a palate trained in the Midwest during the fifties and sixties would have found anything exotic! Now that I have toughened up, I know to serve a dish like this with plenty of sambal for a balance between sweet and hot. This is Syamsul and Beverley Bachri's version.
1 lb. beef roast, thinly sliced 2 shallots, sliced1 clove garlic, finely chopped 2 Tb. kecap manis (sweet soy sauce) 2 Tb. butter 2 hard-boiled eggs, halved 2 potatos, thinly sliced 2 tomatos, peeled and chopped 4 scallions, choppedSalt and pepper to taste Pinch of nutmeg Thinly sliced fried onion
Fry shallots and garlic in butter until lightly browned. Add meat and potato slices, and saute briefly. Add the tomato, soy sauce, salt, pepper, and nutmeg. Mix well. Cover and cook for 5 minutes. Add eggs and cook for 5 minutes more. Add scallions just prior to serving and garnish with fried onions. Serve with white rice. Source : sallys-place.com
Serves 3 or 4, more for a rijstaffel On my first night in Jakarta, my hostess prepared semur. No doubt she felt it would be easy on my wimpy western palate, but I found its sweetness strange and exotic. Of course a palate trained in the Midwest during the fifties and sixties would have found anything exotic! Now that I have toughened up, I know to serve a dish like this with plenty of sambal for a balance between sweet and hot. This is Syamsul and Beverley Bachri's version.
1 lb. beef roast, thinly sliced 2 shallots, sliced1 clove garlic, finely chopped 2 Tb. kecap manis (sweet soy sauce) 2 Tb. butter 2 hard-boiled eggs, halved 2 potatos, thinly sliced 2 tomatos, peeled and chopped 4 scallions, choppedSalt and pepper to taste Pinch of nutmeg Thinly sliced fried onion
Fry shallots and garlic in butter until lightly browned. Add meat and potato slices, and saute briefly. Add the tomato, soy sauce, salt, pepper, and nutmeg. Mix well. Cover and cook for 5 minutes. Add eggs and cook for 5 minutes more. Add scallions just prior to serving and garnish with fried onions. Serve with white rice. Source : sallys-place.com
Kari Ikan (Fish Curry
Kari Ikan (Fish Curry) Serves 4 people, more for a rijsttafel No sampling of Indonesian dishes would be complete without seafood or a curry. Syamsul and Beverley Bachri, owners ofBachri's in Pittsburgh, Pennsylvania provide us with the perfect marriage, a fish curry, and a simple one at that.
1 Tb. oil 1 onion, sliced 1 tsp. grated fresh ginger 8 kemiri ground1 tsp. curry powder 2 tsp. kecap manis (sweet soy sauce) 2 tsp. lemon juice 1 cup water 4 fish fillets 2 scallions, chopped
Heat oil in a wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over lowheat for 3 minutes. Add kecap manis, lemon juice, and water, and bring to a boil. Reduce heat and simmer for about 3 minutes. Add fish fillets in a single layer in the wok. Cover and simmer for 5 minutes on each side or until the fish is done. Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with white rice.
1 Tb. oil 1 onion, sliced 1 tsp. grated fresh ginger 8 kemiri ground1 tsp. curry powder 2 tsp. kecap manis (sweet soy sauce) 2 tsp. lemon juice 1 cup water 4 fish fillets 2 scallions, chopped
Heat oil in a wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over lowheat for 3 minutes. Add kecap manis, lemon juice, and water, and bring to a boil. Reduce heat and simmer for about 3 minutes. Add fish fillets in a single layer in the wok. Cover and simmer for 5 minutes on each side or until the fish is done. Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with white rice.
Tamarind Juice
Tamarind Juice
Tamarind juice is made from block tamarind concentrate sold in Asian stores, some supermarkets and by mail order. To make tamarind juice, break off a piece of the block and soak in warm water for 10 to 15 minutes. Squeeze and loosen the remainder of the flesh from the seeds and strain. Use a ratio of approximately 1:4 tamarind concentrate to water.
Source : sallys-place.com
Tamarind juice is made from block tamarind concentrate sold in Asian stores, some supermarkets and by mail order. To make tamarind juice, break off a piece of the block and soak in warm water for 10 to 15 minutes. Squeeze and loosen the remainder of the flesh from the seeds and strain. Use a ratio of approximately 1:4 tamarind concentrate to water.
Source : sallys-place.com
Satay Sauce
Satay Sauce
8 Tb. crunchy peanut butter 1 1/2 cups water 3 tsp. garlic salt 3 tsp. dark brown sugar Tamarind juice to tasteCoconut milk (see ingredients list) or additional water Put peanut butter and water in a saucepan and stir over gentle heat until mixed. Remove from heat and add all other ingredients except coconut milk or additional water. Use coconut milk or water to make sauce thick yet pouring consistency. Check seasonings and add more salt and tamarind juice if needed.
Source : sallys-place.com
8 Tb. crunchy peanut butter 1 1/2 cups water 3 tsp. garlic salt 3 tsp. dark brown sugar Tamarind juice to tasteCoconut milk (see ingredients list) or additional water Put peanut butter and water in a saucepan and stir over gentle heat until mixed. Remove from heat and add all other ingredients except coconut milk or additional water. Use coconut milk or water to make sauce thick yet pouring consistency. Check seasonings and add more salt and tamarind juice if needed.
Source : sallys-place.com
Satay Ayam
Satay Ayam
Satay Ayam (Chicken Satay)Serves approximately six people, 10 to 12 as part of a rijsttafel Satay, quick-grilled over a roadside fire, is popular street food today in Malaysia, Singapore, Thailand and Cambodia, but its home is Indonesia. Tuti Taylor-Weber of Oakland, California's Dutch East Indies Restaurant provides us with her version.
2 lbs. boneless, skinless chicken breast or thigh meat1 clove garlic, crushed1 tsp. ground ginger 2 tsp. dark soy sauce 2 tsp. tamarind juice (see ingredients list) Cut chicken into cubes of approximately 3/4" on a side.
Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes. Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides. Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.
Source : sallys-place.com
Satay Ayam (Chicken Satay)Serves approximately six people, 10 to 12 as part of a rijsttafel Satay, quick-grilled over a roadside fire, is popular street food today in Malaysia, Singapore, Thailand and Cambodia, but its home is Indonesia. Tuti Taylor-Weber of Oakland, California's Dutch East Indies Restaurant provides us with her version.
2 lbs. boneless, skinless chicken breast or thigh meat1 clove garlic, crushed1 tsp. ground ginger 2 tsp. dark soy sauce 2 tsp. tamarind juice (see ingredients list) Cut chicken into cubes of approximately 3/4" on a side.
Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes. Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides. Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.
Source : sallys-place.com
Durian Cake
Durian Cake
Keys :
Cakes Desserts Fruits Indonesian Indonesia Asian Oriental Ingredients : 1xDurian 6ozButter (3/4 cup) 5ozSugar (2/3 cup) 4xEgg, separated 6ozFlour (3/4 cup)
Method : Preheat oven to 350 F. Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor. Beat butter and sugar together until smooth, then beat in the egg yolks. Sift flour and beat it into the butter mixture. Beat in the durian pulp. Whip egg whites into stiff peaks and fold them into the mixture. Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done when tested with a toothpick. Yield: 8 to 10 servings.
Source ; fooddownunder.com
Keys :
Cakes Desserts Fruits Indonesian Indonesia Asian Oriental Ingredients : 1xDurian 6ozButter (3/4 cup) 5ozSugar (2/3 cup) 4xEgg, separated 6ozFlour (3/4 cup)
Method : Preheat oven to 350 F. Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor. Beat butter and sugar together until smooth, then beat in the egg yolks. Sift flour and beat it into the butter mixture. Beat in the durian pulp. Whip egg whites into stiff peaks and fold them into the mixture. Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done when tested with a toothpick. Yield: 8 to 10 servings.
Source ; fooddownunder.com
Fish Relish
Fish Relish
Keys :
Condiments Indonesian Indonesia Asian Oriental Hot Cold Ingredients : 4ozTuna fish, or: 3ozEel or: 3ozIkan teri 1cupThick santen (coconut milk) 4xCloves garlic 3xShallots, peeled and chopped 4xKemiri (candlenuts) 3xCabe rawit or: 2tspChilli powder 2tblTamarind water or 2tspTomato puree 1tspBrown sugar Salt 2tbl Vegetable oil
Method :
I find that the easiest and tastiest Sambal Ikan is made with canned tuna fish. Sambal made with eel, however, is also delicious; cut the eel up very small and wash it in vinegar. In Indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies). Pound the garlic, shallots, kemiri and cabe rawit into a paste. Fry this paste in vegetable oil in a wok for about half a minute. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold.
Source : fooddownunder.com
Keys :
Condiments Indonesian Indonesia Asian Oriental Hot Cold Ingredients : 4ozTuna fish, or: 3ozEel or: 3ozIkan teri 1cupThick santen (coconut milk) 4xCloves garlic 3xShallots, peeled and chopped 4xKemiri (candlenuts) 3xCabe rawit or: 2tspChilli powder 2tblTamarind water or 2tspTomato puree 1tspBrown sugar Salt 2tbl Vegetable oil
Method :
I find that the easiest and tastiest Sambal Ikan is made with canned tuna fish. Sambal made with eel, however, is also delicious; cut the eel up very small and wash it in vinegar. In Indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies). Pound the garlic, shallots, kemiri and cabe rawit into a paste. Fry this paste in vegetable oil in a wok for about half a minute. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold.
Source : fooddownunder.com
Chicken Jakarta
Chicken Jakarta
Keys :
Chicken Poultry Indonesian Indonesia Asian Oriental Ingredients : 3lbChicken, cut up 1/2tspMustard, dry 1/2tspCumin, ground 1/2tspCoriander, ground 3/4tspRed pepepr flakes 1medOnion, chopped 1tblOlive oil 2tblButter 1cupWalnut pieces 2tspGinger, ground 2 1/2tblSugar 3tblSoy sauce 2tblOil 3/4lbKale, fresh, stemmed & coarsely chopped 3tblWine vinegar, red 2tspCornstarch dissolved in 2tsp,Water
Method :
Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of the hot pepper. Mix onion w/ oil; spoon around chicken. Bake uncovered 50 minutes, until chicken is browned, stirring onions occasionally to prevent eccess browning. Meanwhile, melt butter in a large frying pan over medium heat. Add walnuts & cook 2 1/2 minutes, stirring constantly, until nuts are lightly toasted. Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook, stirring, until sugar melts. Add 1 tbsp. of the soy sauce & cook, stirring, until liquid evaporates to a glaze. Remove from heat & let cool. Heat vegetable oil in the same pan over medium heat. Add kale & remaining 1 tbsp. soy sauce. Stir fry until wilted & tender; set aside. In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4 tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil. Stir dissolved cornstarch slowly into hot sauce. Return to a boil, stirring, until thickened. Remove from heat, cover & set aside. When chicken is done, stir sauce & kale into pan juices. Scatter walnuts on top. Return to oven for 7 1/2 minutes to heat through. Prep: 20 minutes Cook: 1 hour
Liz Nordsworthy
Keys :
Chicken Poultry Indonesian Indonesia Asian Oriental Ingredients : 3lbChicken, cut up 1/2tspMustard, dry 1/2tspCumin, ground 1/2tspCoriander, ground 3/4tspRed pepepr flakes 1medOnion, chopped 1tblOlive oil 2tblButter 1cupWalnut pieces 2tspGinger, ground 2 1/2tblSugar 3tblSoy sauce 2tblOil 3/4lbKale, fresh, stemmed & coarsely chopped 3tblWine vinegar, red 2tspCornstarch dissolved in 2tsp,Water
Method :
Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of the hot pepper. Mix onion w/ oil; spoon around chicken. Bake uncovered 50 minutes, until chicken is browned, stirring onions occasionally to prevent eccess browning. Meanwhile, melt butter in a large frying pan over medium heat. Add walnuts & cook 2 1/2 minutes, stirring constantly, until nuts are lightly toasted. Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook, stirring, until sugar melts. Add 1 tbsp. of the soy sauce & cook, stirring, until liquid evaporates to a glaze. Remove from heat & let cool. Heat vegetable oil in the same pan over medium heat. Add kale & remaining 1 tbsp. soy sauce. Stir fry until wilted & tender; set aside. In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4 tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil. Stir dissolved cornstarch slowly into hot sauce. Return to a boil, stirring, until thickened. Remove from heat, cover & set aside. When chicken is done, stir sauce & kale into pan juices. Scatter walnuts on top. Return to oven for 7 1/2 minutes to heat through. Prep: 20 minutes Cook: 1 hour
Liz Nordsworthy
Green Beans
Green Beans
Ingredients:
300 gr greenbeans, 150 gr shrimps, 2 blocks of tofu, 1 board of petai, 6 pieces of red chili peppers, 5 pieces of small chili peppers (jalapeno or scotch bonnets), 5 pieces of shallots, 1 piece of chicken gizzard, 1 piece of chicken liver, 1 piece of galanga, salt and pepper. Direction: Cut beans into slices of about thumb length Clean theshrimps, cut their heads, boil for a few minutes Slice petai thinly Grind pepper and shallots Slice liver and gizzard Slice tofu into cubes, and fry them Heat pan with cooking oil Put in the ground spices above, Add shrimps, fried tofu, galanga, petai - mix evenly Add also green beans, chili peppers, gizzards, livers Mix them well, and add salt and pepper Cook until green beans is about 2/3 done so it is still a bit crunchy (al dente)
Source : Indo.com
Ingredients:
300 gr greenbeans, 150 gr shrimps, 2 blocks of tofu, 1 board of petai, 6 pieces of red chili peppers, 5 pieces of small chili peppers (jalapeno or scotch bonnets), 5 pieces of shallots, 1 piece of chicken gizzard, 1 piece of chicken liver, 1 piece of galanga, salt and pepper. Direction: Cut beans into slices of about thumb length Clean theshrimps, cut their heads, boil for a few minutes Slice petai thinly Grind pepper and shallots Slice liver and gizzard Slice tofu into cubes, and fry them Heat pan with cooking oil Put in the ground spices above, Add shrimps, fried tofu, galanga, petai - mix evenly Add also green beans, chili peppers, gizzards, livers Mix them well, and add salt and pepper Cook until green beans is about 2/3 done so it is still a bit crunchy (al dente)
Source : Indo.com
Fruit Punch ice
Fruit Punch ice
Ingredients I : 300 gr red guava 150 gr soursop 300 ml mineral water 200 gr sugarIce mold Ingredients II : 200 gr soursop 200 ml water 150 gr sugar
Directions : 1. Ingredients I : blend red guava, soursop, sugar, blend till smooth, filter 2. make ready ice mold, fill with 25 ml ingredients I, freeze in refrigerator 3. Ingredients II : fill in blender soursop, water, sugar, blend till smooth. Puor ingredients in mold, keep it in refrigerator till freeze
Ingredients I : 300 gr red guava 150 gr soursop 300 ml mineral water 200 gr sugarIce mold Ingredients II : 200 gr soursop 200 ml water 150 gr sugar
Directions : 1. Ingredients I : blend red guava, soursop, sugar, blend till smooth, filter 2. make ready ice mold, fill with 25 ml ingredients I, freeze in refrigerator 3. Ingredients II : fill in blender soursop, water, sugar, blend till smooth. Puor ingredients in mold, keep it in refrigerator till freeze
Ginger Coffee
Ginger Coffee
Ingredients :
4 tsp instant coffee 750 ml water 150 gr ginger, grill, peel, punch 1 bar (5 cm) cinnamon 2 sheets leaf pandanus, tied 250 gr sugarShake cream or powder cream
Direction :
1. Boil water with ginger, cinnamon, leaf pandanus and sugar. After heat, filter
2. Add instant coffee, stir till even
3. Put it in a cup, serve with shake cream or powder cream.
Ingredients :
4 tsp instant coffee 750 ml water 150 gr ginger, grill, peel, punch 1 bar (5 cm) cinnamon 2 sheets leaf pandanus, tied 250 gr sugarShake cream or powder cream
Direction :
1. Boil water with ginger, cinnamon, leaf pandanus and sugar. After heat, filter
2. Add instant coffee, stir till even
3. Put it in a cup, serve with shake cream or powder cream.
Lobi Lobi Ice
Lobi Lobi Ice
Ingredients :
500 gr lobi-lobi ½ tsp salt 500 gr sugar 700 ml water
Direction :
1. Put lobi-lobi in the water with salt during 5 hours
2. Clean lobi-lobi with water.
3. Boil water and sugar , put lobi-lobi, boil till lumpy, get them and cool it.
4. So lobi lobi ready to drink with ice and sugar.
Ingredients :
500 gr lobi-lobi ½ tsp salt 500 gr sugar 700 ml water
Direction :
1. Put lobi-lobi in the water with salt during 5 hours
2. Clean lobi-lobi with water.
3. Boil water and sugar , put lobi-lobi, boil till lumpy, get them and cool it.
4. So lobi lobi ready to drink with ice and sugar.
Rendang
Rendang
Ingredients:
2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.
Direction:
Cut beef into several-bite sized pieces, and boil until half done Skin shallots, garlic, and mix with chili, ... Brown this spice mix for a few minutes Boil beef and this spice mix in the thin coconut milk Put in daun Boil until dry Add thick coconut milk, boil until coconut milk dries while mixing it occassionally.
Source : indo.com
Ingredients:
2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.
Direction:
Cut beef into several-bite sized pieces, and boil until half done Skin shallots, garlic, and mix with chili, ... Brown this spice mix for a few minutes Boil beef and this spice mix in the thin coconut milk Put in daun Boil until dry Add thick coconut milk, boil until coconut milk dries while mixing it occassionally.
Source : indo.com
Monday, July 30, 2007
Soto Madura
Soto Madura
Ingredients:
500 gr beef or internals, 100 gr bean sprouts, 80 gr rice noodles, 60 gr Indonesian parsley, 60 gr scallions, 60 gr ginger, 1 lime, salt and pepper.
Directions:
Boil meat until done. Drain and cut into bite-sized slices. Remove the tails of bean sprouts, boil until half done Boil rice noodles separately Keep these in separate plates Cut Indonesian parsley and scallions Grind shallots, and brown it for a little bit Skin and cut ginger Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots. Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it. Sprinkle with Indonesian parsley and scallions.
Source ; indo.com
Ingredients:
500 gr beef or internals, 100 gr bean sprouts, 80 gr rice noodles, 60 gr Indonesian parsley, 60 gr scallions, 60 gr ginger, 1 lime, salt and pepper.
Directions:
Boil meat until done. Drain and cut into bite-sized slices. Remove the tails of bean sprouts, boil until half done Boil rice noodles separately Keep these in separate plates Cut Indonesian parsley and scallions Grind shallots, and brown it for a little bit Skin and cut ginger Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots. Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it. Sprinkle with Indonesian parsley and scallions.
Source ; indo.com
Ayam Petis (Indonesia)
Ayam Petis (Indonesia)
Keys :
Chicken Poultry Indonesian Indonesia Asian Oriental Indonesian
Ingredients :
3tbl Groundnut oil (or sunflower) 1x Big onion sliced into rings 1med Chicken cut up 3x Cloves garlic 1tbl Shrimp paste 2tsp Sambal Ulek (see separate recipe) 1/2 tsp Tumeric 1 3/4 cup Coconut milk (thin) 1tsp Brown sugar 2tbl Lemon juice 1/4 lb Peeled shrimp 1 tbl Coriander
Method :
1. Dry the chicken. 2. Heat oil, stir fry the onion. 3. Add garlic, petis, sambal, tumeric, salt and pepper. Stir and then add chicken. 4. Stirring constantly, add the coconut milk. Bring to a boil, then reduce and simmer gently for 30 minutes. 5. Remove chicken, and leave sauce. Boil until it thickens. Then add sugar and lemon juice. 6. Add shrimp and cook for about 3-4 minutes... until cooked. 7. Present with chicken covered in sauce and decorate with coriander. Source ; fooddownunder.com
Keys :
Chicken Poultry Indonesian Indonesia Asian Oriental Indonesian
Ingredients :
3tbl Groundnut oil (or sunflower) 1x Big onion sliced into rings 1med Chicken cut up 3x Cloves garlic 1tbl Shrimp paste 2tsp Sambal Ulek (see separate recipe) 1/2 tsp Tumeric 1 3/4 cup Coconut milk (thin) 1tsp Brown sugar 2tbl Lemon juice 1/4 lb Peeled shrimp 1 tbl Coriander
Method :
1. Dry the chicken. 2. Heat oil, stir fry the onion. 3. Add garlic, petis, sambal, tumeric, salt and pepper. Stir and then add chicken. 4. Stirring constantly, add the coconut milk. Bring to a boil, then reduce and simmer gently for 30 minutes. 5. Remove chicken, and leave sauce. Boil until it thickens. Then add sugar and lemon juice. 6. Add shrimp and cook for about 3-4 minutes... until cooked. 7. Present with chicken covered in sauce and decorate with coriander. Source ; fooddownunder.com
Chicken Satay
Chicken Satay
Keys : Chicken Low Calorie Fat Free Diet Theme Poultry Ethnic Points Japanese Japan Asian Oriental Indonesia Hot
Ingredients : 8x boneless skinless chicken breasts filleted 2tbl soy sauce 2 tsp lime juice Peanut Sauce: 2/3 cup peanuts, dry-roasted unsalted 3 xshallots chopped 2x cloves garlic 1tsp curry powder 1 tsp ground cumin 1/2 tsp ground coriander 1 tbl honey 2 tsp soy sauce 1 cup water
Method : 1.Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion. 2.To make Peanut Sauce: Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water, blend until smooth. Pour into a pan, stir over medium heat for 3 minutes or until sauce is reduced and thickened. 3.Cook chicken satays on preheated grill for 3 minutes on each side or until just cooked. During cooking, brush satays with combined soy sauce, lime juice and sesame oil. Serve immediately with hot Peanut sauce. Note : Peanut sauce may be made up a day in advance and stored in the refrigerator.Reheat over a low heat. Hint : If using wooden skewers, soak them in water for at least 10 minutes before using to prevent the skewers burning during cooking. ** Coriander: Indonesians use only the seed of the coriander plant, not theleaves or roots. ** Cumin : an aromatic spice with a pungent flavour. Seeds are available whole or ground. ** Sesame oil: a strongly flavoured oil, used in small quantities. This makes more than enough sauce - for us anyway it is probably doublewhat we need for that amount of chicken.
Source ; fooddownunder.com
Keys : Chicken Low Calorie Fat Free Diet Theme Poultry Ethnic Points Japanese Japan Asian Oriental Indonesia Hot
Ingredients : 8x boneless skinless chicken breasts filleted 2tbl soy sauce 2 tsp lime juice Peanut Sauce: 2/3 cup peanuts, dry-roasted unsalted 3 xshallots chopped 2x cloves garlic 1tsp curry powder 1 tsp ground cumin 1/2 tsp ground coriander 1 tbl honey 2 tsp soy sauce 1 cup water
Method : 1.Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion. 2.To make Peanut Sauce: Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water, blend until smooth. Pour into a pan, stir over medium heat for 3 minutes or until sauce is reduced and thickened. 3.Cook chicken satays on preheated grill for 3 minutes on each side or until just cooked. During cooking, brush satays with combined soy sauce, lime juice and sesame oil. Serve immediately with hot Peanut sauce. Note : Peanut sauce may be made up a day in advance and stored in the refrigerator.Reheat over a low heat. Hint : If using wooden skewers, soak them in water for at least 10 minutes before using to prevent the skewers burning during cooking. ** Coriander: Indonesians use only the seed of the coriander plant, not theleaves or roots. ** Cumin : an aromatic spice with a pungent flavour. Seeds are available whole or ground. ** Sesame oil: a strongly flavoured oil, used in small quantities. This makes more than enough sauce - for us anyway it is probably doublewhat we need for that amount of chicken.
Source ; fooddownunder.com
Ikan Santen
Ikan Santen
Ingredients:
500 gr MackerelSalt2 Onions1 tablespoon Sambal Ulek1 stalk lemongrass1 teaspoon trassi1 slice galangal400 ml (one tin) Coconut milk1-2 laurel leaves1 Daun jeruk purutOil
Preparation:
Season the fish and fry on both sides in the oil to a golden colour.Don’t overcook, the fish must remain firm. set aside.Using a mortar & pestle or food processor, make a paste from the onions, sambal, lemongrass, trassi and galangal.Add the coconut milk and, on a low flame, reduced the sauce to about halve its volume .place the fish in the sauce and add the laurel and jeruk purut leaves and simmer for a few more minutes.Serve with boiled rice.
Source : Indochef.com
Ingredients:
500 gr MackerelSalt2 Onions1 tablespoon Sambal Ulek1 stalk lemongrass1 teaspoon trassi1 slice galangal400 ml (one tin) Coconut milk1-2 laurel leaves1 Daun jeruk purutOil
Preparation:
Season the fish and fry on both sides in the oil to a golden colour.Don’t overcook, the fish must remain firm. set aside.Using a mortar & pestle or food processor, make a paste from the onions, sambal, lemongrass, trassi and galangal.Add the coconut milk and, on a low flame, reduced the sauce to about halve its volume .place the fish in the sauce and add the laurel and jeruk purut leaves and simmer for a few more minutes.Serve with boiled rice.
Source : Indochef.com
Indonesian Vegetable Platter (Gado Gado)
Indonesian Vegetable Platter (Gado Gado)
Vegetables:Cook or steam each vegetable separately until crisp-tender: ½ small head cabbage, cut up1 small head cauliflower4 carrots, cut in small strips 1 ½ cups fresh green beans, chopped or French-cut2 cups fresh or canned bean sproutsother vegetables added or substituted Drain vegetables and keep to one side in separate bowls, reserving stock for peanut sauce. Peel and quarter: 4 eggs, hard-cooked Slice: 2 medium cucumbers and 6 to 10 radishes Peanut sauce:Saute in 3 tablespoons oil: ½ cup onions, finely chopped and 2 cloves garlic, minced When onions are soft and translucent, reduce heat and add: 3 ½ cups vegetable stock or water2 teaspoons hot peppers, chopped, or tabasco sauce to taste2 teaspoons lemon juice, grated rind of 1 lemon 1 c cups chunky peanut butter2 bay leaves, 1 teaspoon ginger root, finely grated1 teaspoon salt1 teaspoon soy sauce* and 1 teaspoon brown sugar (note: Indonesians use a sweet soy sauce. If you cannot find it, use regular and add brown sugar as directed) Simmer 15 minutes. Adjust seasonings to taste. Group vegetables attractively on a large platter around a bowl of peanut sauce. Be sure to arrange with attention to color. Garnish with eggs, radishes and cucumbers. Serve with hot rice. To eat, each person takes a serving of rice, tops it with vegetables and ladles peanut sauce over the top. Options: For a more authentic sauce, substitute coconut milk for part of stock. Add shelled and deveined shrimp, steamed to the platter
Source ; elca.org
Vegetables:Cook or steam each vegetable separately until crisp-tender: ½ small head cabbage, cut up1 small head cauliflower4 carrots, cut in small strips 1 ½ cups fresh green beans, chopped or French-cut2 cups fresh or canned bean sproutsother vegetables added or substituted Drain vegetables and keep to one side in separate bowls, reserving stock for peanut sauce. Peel and quarter: 4 eggs, hard-cooked Slice: 2 medium cucumbers and 6 to 10 radishes Peanut sauce:Saute in 3 tablespoons oil: ½ cup onions, finely chopped and 2 cloves garlic, minced When onions are soft and translucent, reduce heat and add: 3 ½ cups vegetable stock or water2 teaspoons hot peppers, chopped, or tabasco sauce to taste2 teaspoons lemon juice, grated rind of 1 lemon 1 c cups chunky peanut butter2 bay leaves, 1 teaspoon ginger root, finely grated1 teaspoon salt1 teaspoon soy sauce* and 1 teaspoon brown sugar (note: Indonesians use a sweet soy sauce. If you cannot find it, use regular and add brown sugar as directed) Simmer 15 minutes. Adjust seasonings to taste. Group vegetables attractively on a large platter around a bowl of peanut sauce. Be sure to arrange with attention to color. Garnish with eggs, radishes and cucumbers. Serve with hot rice. To eat, each person takes a serving of rice, tops it with vegetables and ladles peanut sauce over the top. Options: For a more authentic sauce, substitute coconut milk for part of stock. Add shelled and deveined shrimp, steamed to the platter
Source ; elca.org
Beef Satay
Beef Satay
Keys : Bbq Barbecue Beef Meats Indonesian Indonesia Asian Oriental
Ingredients : 1x green onion finely chopped 1/3 cup ketchup 1/4 cup light soy sauce 3 tbl dark brown sugar 3 tbl fresh lime juice 1 tbl peanut oil 1 tsp grated fresh ginger 1 tsp minced garlic 1/4 tsp crushed red pepper flakes OTHER INGREDIENTS: 1 1/2 lb top round or beef tenderloin 1/4 cup creamy peanut butter
Method : In a small bowl, whisk together the marinade ingredients with 1/4 cup water. Cut the beef into 3/4 -inch cubes. Place the cubes in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Refrigerate for 1 to 2 hours. Remove the meat from the bag, reserving marinade. Thread the meat onto skewers, leaving space between the cubes. Allow to stand at room temperature for 20-30 minutes before grilling. Grill the meat over direct, high heat until medium-rare, 3 to 5 minutes, turning once halfway through grilling time. Pour the reserved marinade into a small saucepan. Bring to a boil over high heat, and boil for 1 full minute. Add the peanut butter, return to boil, and whisk until sauce thickens. Serve warm with beef skewers.
Source ; fooddownunder.com
Keys : Bbq Barbecue Beef Meats Indonesian Indonesia Asian Oriental
Ingredients : 1x green onion finely chopped 1/3 cup ketchup 1/4 cup light soy sauce 3 tbl dark brown sugar 3 tbl fresh lime juice 1 tbl peanut oil 1 tsp grated fresh ginger 1 tsp minced garlic 1/4 tsp crushed red pepper flakes OTHER INGREDIENTS: 1 1/2 lb top round or beef tenderloin 1/4 cup creamy peanut butter
Method : In a small bowl, whisk together the marinade ingredients with 1/4 cup water. Cut the beef into 3/4 -inch cubes. Place the cubes in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Refrigerate for 1 to 2 hours. Remove the meat from the bag, reserving marinade. Thread the meat onto skewers, leaving space between the cubes. Allow to stand at room temperature for 20-30 minutes before grilling. Grill the meat over direct, high heat until medium-rare, 3 to 5 minutes, turning once halfway through grilling time. Pour the reserved marinade into a small saucepan. Bring to a boil over high heat, and boil for 1 full minute. Add the peanut butter, return to boil, and whisk until sauce thickens. Serve warm with beef skewers.
Source ; fooddownunder.com
Baked Fish with Spices
Baked Fish with Spices
Keys : Seafood Indonesian Indonesia Asian Oriental Indonesian
Ingredients : 2x Whitefish, whole (about 300 g each) 1x Onion, chopped 1x Garlic clove, crushed 1 tsp Fresh ginger, chopped ts Lemon rind, chopped 2tbl Tamarind sauce 1tbl Light soy sauce 1tbl Peanut oil
Method : 1. Place fish onto large pieces of foil. Make three deep incissions with sharp knife on each side of fish. 2. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth. 3. Spread mixture on both sides and inside the fish. 4. Wrap foil around fish, secure firmly. Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked.
Source ; fooddownunder.com
Keys : Seafood Indonesian Indonesia Asian Oriental Indonesian
Ingredients : 2x Whitefish, whole (about 300 g each) 1x Onion, chopped 1x Garlic clove, crushed 1 tsp Fresh ginger, chopped ts Lemon rind, chopped 2tbl Tamarind sauce 1tbl Light soy sauce 1tbl Peanut oil
Method : 1. Place fish onto large pieces of foil. Make three deep incissions with sharp knife on each side of fish. 2. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth. 3. Spread mixture on both sides and inside the fish. 4. Wrap foil around fish, secure firmly. Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked.
Source ; fooddownunder.com
Fruit Salad
Fruit Salad
One ingredient in this salad that you will not likely find in U.S. grocery stores is the zalak, a fruit which grows on a spiny palm in Indonesia and Malaysia. You may substitute lychees or use a pear or apple for an approximate texture. 1 medium fresh or 1 large can papaya1 wedge watermelon 1 zalak or 4 lychees or 1 apple or pearjuice of 1 lime or lemonthick coconut milk* or dairy cream 2 bananas1 ripe mango4 slices pineapple1 tablespoon brown sugar Cut the papaya unto 2 halves, remove the seeds and carefully scoop the fruit with a teaspoon to curl fruit into balls. Slice and cube the other fruit and then arrange the fruit either in the papaya skins or in a bowl. Sprinkle with lemon or lime juice and sugar. Serve with cream or thick coconut milk. * You can make thick coconut milk by combining the meat from one fresh coconut, cut into chunks, with 1 ½ cups hot but not quite boiling water in a blender. Blend two to three minutes. Let stand for twenty minutes. Strain in a cloth, squeezing all the liquid from the coconut. Use immediately or keep in the refrigerator for up to four days. If you do not have a blender, you can grate the coconut by hand and pour the boiling water over it.
source ; elca.org
One ingredient in this salad that you will not likely find in U.S. grocery stores is the zalak, a fruit which grows on a spiny palm in Indonesia and Malaysia. You may substitute lychees or use a pear or apple for an approximate texture. 1 medium fresh or 1 large can papaya1 wedge watermelon 1 zalak or 4 lychees or 1 apple or pearjuice of 1 lime or lemonthick coconut milk* or dairy cream 2 bananas1 ripe mango4 slices pineapple1 tablespoon brown sugar Cut the papaya unto 2 halves, remove the seeds and carefully scoop the fruit with a teaspoon to curl fruit into balls. Slice and cube the other fruit and then arrange the fruit either in the papaya skins or in a bowl. Sprinkle with lemon or lime juice and sugar. Serve with cream or thick coconut milk. * You can make thick coconut milk by combining the meat from one fresh coconut, cut into chunks, with 1 ½ cups hot but not quite boiling water in a blender. Blend two to three minutes. Let stand for twenty minutes. Strain in a cloth, squeezing all the liquid from the coconut. Use immediately or keep in the refrigerator for up to four days. If you do not have a blender, you can grate the coconut by hand and pour the boiling water over it.
source ; elca.org
Acorn Squash
Acorn Squash, Indonesian
Keys : Crockpot Casserole Vegetables Indonesian Indonesia Asian Oriental
Ingredients : 3x Acorn squash Salt and pepper 1/4 cup Melted butter 1/3 cup chutney* 1/3 cup Flake coconut
Method : Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 minutes or until bubbly. - -NOTES Make chutney in slow-cooking pot according to "Peach Chutney" recipe.
Source ; fooddownunder.com
Keys : Crockpot Casserole Vegetables Indonesian Indonesia Asian Oriental
Ingredients : 3x Acorn squash Salt and pepper 1/4 cup Melted butter 1/3 cup chutney* 1/3 cup Flake coconut
Method : Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 minutes or until bubbly. - -NOTES Make chutney in slow-cooking pot according to "Peach Chutney" recipe.
Source ; fooddownunder.com
Acar (Indonesian Garden Salad)
Acar (Indonesian Garden Salad)
Keys : Cabbage Salads Vegetables Indonesian Indonesia Asian Oriental
Ingredients : 1/2 cup Water, cold 1/2 cup White vinegar 1 slc Ginger root, crushed 3 1/2 tbl Sugar 3 tsp Salt 1x Yellow onion, thinly sliced 5 cup Cabbage, thinly sliced 1 cup Carrot, finely shredded 2 cup Cucumber, thinly sliced
Method : In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.
Source ; fooddownunder.com
Keys : Cabbage Salads Vegetables Indonesian Indonesia Asian Oriental
Ingredients : 1/2 cup Water, cold 1/2 cup White vinegar 1 slc Ginger root, crushed 3 1/2 tbl Sugar 3 tsp Salt 1x Yellow onion, thinly sliced 5 cup Cabbage, thinly sliced 1 cup Carrot, finely shredded 2 cup Cucumber, thinly sliced
Method : In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.
Source ; fooddownunder.com
Risoles
Risoles
Ingredients:
250 gr flour, 70 gr butter, 1 egg, 2 pieces of chicken legs, 100 gr carrot, 50 gr scallions, 4 pieces of shallots, 2 pieces of garlic, 15cc sweet soy-sauce, 200 gr bread crumbs, salt
Direction:
Mix 1/2 of the egg with flour and butter Form thin layer of squares - for wrappers Remove the bones from the chicken legs, cut into small pieces Skin carrots, boil until half done, and cut into tiny pieces. Cut scallions into tiny pieces. Grind shallots and garlic. Heat pan with butter. Put in shallots and garlic. In a couple of minutes, put in chicken Stir a little bit, and put in carrots, scallions Mix evenly. Add salt and pepper to taste, add sweet soy-sauce. Cook until chicken is done. Put 1 spoon of the result above into each square. Wrap it. Dip it in the 1/2 egg left, pour flour. Heat oil in a pan. Deep fry the risoles on medium heat until golden brown. Serve with hot chili pepper.
source ; indo.com
Ingredients:
250 gr flour, 70 gr butter, 1 egg, 2 pieces of chicken legs, 100 gr carrot, 50 gr scallions, 4 pieces of shallots, 2 pieces of garlic, 15cc sweet soy-sauce, 200 gr bread crumbs, salt
Direction:
Mix 1/2 of the egg with flour and butter Form thin layer of squares - for wrappers Remove the bones from the chicken legs, cut into small pieces Skin carrots, boil until half done, and cut into tiny pieces. Cut scallions into tiny pieces. Grind shallots and garlic. Heat pan with butter. Put in shallots and garlic. In a couple of minutes, put in chicken Stir a little bit, and put in carrots, scallions Mix evenly. Add salt and pepper to taste, add sweet soy-sauce. Cook until chicken is done. Put 1 spoon of the result above into each square. Wrap it. Dip it in the 1/2 egg left, pour flour. Heat oil in a pan. Deep fry the risoles on medium heat until golden brown. Serve with hot chili pepper.
source ; indo.com
Klepon Cake
Klepon Cake
Ingredients:
300 gr sticky rice flour, 30 gr sagu, 8-10 suji leaves, 150 gr brown sugar, 300 gr coconut.
Direction:
Grind suji finely, mix water. Shred coconut Mix flours, add suji and a little water. Form balls, put brown sugar inside Boil until done Sprinkle with shred coconut
Source ; indo.com
Ingredients:
300 gr sticky rice flour, 30 gr sagu, 8-10 suji leaves, 150 gr brown sugar, 300 gr coconut.
Direction:
Grind suji finely, mix water. Shred coconut Mix flours, add suji and a little water. Form balls, put brown sugar inside Boil until done Sprinkle with shred coconut
Source ; indo.com
Pondan Cake
Pondan Cake
Ingredients:
8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour, 3/4 cup thick coconut milk, 1/4 tea spoon of salt, 3 spoon suji extract, green food coloring.
Direction:
Boil coconut milk, salt, suji extract in low heat Beat egg yokes and egg whites and sugar Add food coloring Slowly add the coooked coconut milk, mixing it evenly. Butter the cake pan, put the mix inside Bake until done
Source ; indo.com
Ingredients:
8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour, 3/4 cup thick coconut milk, 1/4 tea spoon of salt, 3 spoon suji extract, green food coloring.
Direction:
Boil coconut milk, salt, suji extract in low heat Beat egg yokes and egg whites and sugar Add food coloring Slowly add the coooked coconut milk, mixing it evenly. Butter the cake pan, put the mix inside Bake until done
Source ; indo.com
Aubergine (Terong Balado)
Aubergine (Terong Balado)
Ingredients :
1lrgAubergine 3xGarlic cloves, sliced or chopped 4tblChopped onion 1 1/2cupFresh ripe tomatoes 1tspSugar 1tspSalt 2tspFresh red hot chili peppers 1/2cupWater 2tblVegetable oil
Method :
AUBERGINE-3 - Indonesian baked aubergine in chili sauce I got this recipe originally from an Indonesian cookbook. It's a nice way to cook aubergine. 1. Cut the aubergine into long quarter-round strips. Bake them at 400 deg. F for 20-25 minutes, or until they are soft but not mushy. 2. Meanwhile, in a bowl, mix the onion, garlic, toma toes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste. 3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). 4. Pour the sauce over the aubergine, and serve immediately. Difficulty: easy. Time: 30 minutes. Precision: Measure the spices.
Source ; fooddownunder.com
Ingredients :
1lrgAubergine 3xGarlic cloves, sliced or chopped 4tblChopped onion 1 1/2cupFresh ripe tomatoes 1tspSugar 1tspSalt 2tspFresh red hot chili peppers 1/2cupWater 2tblVegetable oil
Method :
AUBERGINE-3 - Indonesian baked aubergine in chili sauce I got this recipe originally from an Indonesian cookbook. It's a nice way to cook aubergine. 1. Cut the aubergine into long quarter-round strips. Bake them at 400 deg. F for 20-25 minutes, or until they are soft but not mushy. 2. Meanwhile, in a bowl, mix the onion, garlic, toma toes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste. 3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). 4. Pour the sauce over the aubergine, and serve immediately. Difficulty: easy. Time: 30 minutes. Precision: Measure the spices.
Source ; fooddownunder.com
Baby Corn Soup
Baby Corn Soup
Ingredients:
5-6 ears of baby corn, 5 spoons of milk, 1 spoon of butter, 1 spoon of flour, salt and pepper.
Direction:
Boil baby corn and let it cool Grind/powder corn with a blender Heat butter, put flour after it melts, mix evenly Put in powdered corn with salt, pepper, and milk Let it sit for five minutes in medium heat
Source ; indo.com
Ingredients:
5-6 ears of baby corn, 5 spoons of milk, 1 spoon of butter, 1 spoon of flour, salt and pepper.
Direction:
Boil baby corn and let it cool Grind/powder corn with a blender Heat butter, put flour after it melts, mix evenly Put in powdered corn with salt, pepper, and milk Let it sit for five minutes in medium heat
Source ; indo.com
Gado Gado
Gado Gado
Ingredients:
Lettuces, A small bunch of long beans, Young cabbage, 1 cucumber, Tofu, 100 gr soyabean cake, 2 eggs, 5 pieces of red chili pepper, 5 pieces of small chili pepper (jalapeno or scotch bonnet), 3 pieces of shallots, 100 gr. peanuts, lemon, brown sugar, and salt.
Direction:
Fry an egg and soyabean cake Cut into small pieces Boil one egg and slice it Boil young cabbage, long beans, and slice them Peanut sauce: Fry peanuts Slice shallots, and brown with chili peppers Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)
Source ; indo.com
Ingredients:
Lettuces, A small bunch of long beans, Young cabbage, 1 cucumber, Tofu, 100 gr soyabean cake, 2 eggs, 5 pieces of red chili pepper, 5 pieces of small chili pepper (jalapeno or scotch bonnet), 3 pieces of shallots, 100 gr. peanuts, lemon, brown sugar, and salt.
Direction:
Fry an egg and soyabean cake Cut into small pieces Boil one egg and slice it Boil young cabbage, long beans, and slice them Peanut sauce: Fry peanuts Slice shallots, and brown with chili peppers Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)
Source ; indo.com
Indonesian Chicken Noodle Soup (Soto Ayam)
Indonesian Chicken Noodle Soup (Soto Ayam)
An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures.
The recipe is adapted from Wendy Hutton's beautiful book 'Green Mangoes and Lemon Grass' 1 1/4 lbs chicken pieces, with the bone still in (preferably thigh) 4 cups water (1 litre) 1 teaspoon salt 2-3 tablespoons oil (for frying) 1/2-1 teaspoon chicken stock powder (optional) 1 cup coconut milk (250ml) 2 kaffir lime leaf, edges torn 2 small waxy potatoes, boiled, peeled and sliced 2 hard-boiled eggs, peeled and quartered, seasoned with salt and pepper if desired 1 1/2 cups bean sprouts (120g) 7 ounces fine dried rice vermicelli, soaked in hot water to soften (200g) 2 shallots or onions 2-4 tablespoons chopped cilantro
Source ; recipezaar.com
An extremely comforting soup, but also elegant enough for a dinner party. It is actually more of a stew than a soup, so serve it with both fork and spoon. This soup/stew is full of flavours and textures.
The recipe is adapted from Wendy Hutton's beautiful book 'Green Mangoes and Lemon Grass' 1 1/4 lbs chicken pieces, with the bone still in (preferably thigh) 4 cups water (1 litre) 1 teaspoon salt 2-3 tablespoons oil (for frying) 1/2-1 teaspoon chicken stock powder (optional) 1 cup coconut milk (250ml) 2 kaffir lime leaf, edges torn 2 small waxy potatoes, boiled, peeled and sliced 2 hard-boiled eggs, peeled and quartered, seasoned with salt and pepper if desired 1 1/2 cups bean sprouts (120g) 7 ounces fine dried rice vermicelli, soaked in hot water to soften (200g) 2 shallots or onions 2-4 tablespoons chopped cilantro
Source ; recipezaar.com
Crab Soup
Ingredients:
2 litres of fish stock, 2 medium-sized crabs, 100 gram ginger, 50 gram scallions, 50 gram Indonesian parsley, salt, pepper to taste.
Direction:
Make fish stock by boiling fish bones in 8 cups of water Remove these bones after a few minutes. Wash crabs, split into several parts Cut ginger into very thin slices Cut scallions and Indonesian parsley Reheat stock for about 5 minutes, put everything into the stock Add salt and pepper to taste
Source ; indo.com
2 litres of fish stock, 2 medium-sized crabs, 100 gram ginger, 50 gram scallions, 50 gram Indonesian parsley, salt, pepper to taste.
Direction:
Make fish stock by boiling fish bones in 8 cups of water Remove these bones after a few minutes. Wash crabs, split into several parts Cut ginger into very thin slices Cut scallions and Indonesian parsley Reheat stock for about 5 minutes, put everything into the stock Add salt and pepper to taste
Source ; indo.com
Ayam Panggang (Indonesian Barbecued Chicken)
Ingredients :
3lbBroiler chicken 1cupKecap (or ketjap) manis* 2xGarlic cloves peeled and mashed 2tblFresh lime juice 1/2cupMelted, unsalted butter 1/2tspGrated fresh ginger 1tspSambal oelek** 1pkt Kroepoek oedang*** Cornstarch to thicken marinade for sauce
Method : *Sweet soy sauce. **Hot pepper sauce. ***Shrimp puffs. Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This...dish is good with Nasi Goreng (fried rice). Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce). Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.) Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired. Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat. Yield: 4 servings on its own, 6 as part of an Indonesian rice table.
Source ; fooddownunder.com
Perkedel
Ingredients :
½ kg Potatoes, peeled
1 egg,
separate them
1 sdm fried onion
¼ sdt white pepper
nutmeg
½ batang daun seledri,
iris halus salt palm oil
Directions :
Goreng kentang di dalam wajan isi minyak yang sudah dipanaskan dengan api panas sampai matang. Jangan sampai gosong atau terlalu coklat. Setelah matang, diangkat lalu segera dihaluskan. Kentang yang sudah dihaluskan dicampur dengan kuning telur, bawang merah goreng, merica, pala dan daun seledri. Setelah semua tercampur rata, adonan kentang dibuat bulatan-bulatan agak pipih. Buat sampai adonan kentang habis. Panaskan kembali wajan yang sudah diisi minyak goreng dan dipanaskan. Gulingkan bulatan kentang pada putih telur lalu goreng hingga matang kecoklatan. Untuk 4-6 orang.
Source ; indo.com
½ kg Potatoes, peeled
1 egg,
separate them
1 sdm fried onion
¼ sdt white pepper
nutmeg
½ batang daun seledri,
iris halus salt palm oil
Directions :
Goreng kentang di dalam wajan isi minyak yang sudah dipanaskan dengan api panas sampai matang. Jangan sampai gosong atau terlalu coklat. Setelah matang, diangkat lalu segera dihaluskan. Kentang yang sudah dihaluskan dicampur dengan kuning telur, bawang merah goreng, merica, pala dan daun seledri. Setelah semua tercampur rata, adonan kentang dibuat bulatan-bulatan agak pipih. Buat sampai adonan kentang habis. Panaskan kembali wajan yang sudah diisi minyak goreng dan dipanaskan. Gulingkan bulatan kentang pada putih telur lalu goreng hingga matang kecoklatan. Untuk 4-6 orang.
Source ; indo.com
Introducing
I'm a Recipe Collector for Indonesian, You know, Indonesia known as a rich country had many cultures and recipes for cook. Indonesia is a country made up of over 13,000 islands, inhabited by nearly 300 ethnic groups speaking 250 or more distinct languages. Because of the spices available in the Moluccas and because of its strategic location, other civilizations throughout the centuries have tried to establish a foothold here. For cooking, the result is a cuisine that mixes the best of Asian traditions, especially from India and China, with the ingredients and cooking methods of Pacific Islanders. One Indonesian tradition, the rice table (known in Dutch as "rijstaffel") is a meal prepared for celebrations of all kinds. Steamed rice serves as the meal’s foundation, with a variety of vegetable and meat dishes and spicy sauces accompanying it. Check your local library for Indonesian recipes for this kind of meal In This site, I want to introduce you about Indonesian Recipes, Let's go to see for the currently posting.
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