Serabi

Serabi

10 servings
1½ hours 30 min prep
Change to: servings US Metric

Pancake
200 g flour
1 teaspoon baking powder
300 ml coconut cream
50 ml pandan extract or vanilla extract
50 g eggs
1/4 teaspoon salt
50 g butter (1 big egg)
Sauce
500 ml coconut milk
100 g brown sugar
25 g granulated sugar
2 vanilla pod
1/2 teaspoon salt


Pancake :.

Mixed and sieved the flour and baking powder in a bowl.

beat the egg and the salt until foamy.

Mix in the coconut cream and the pandan leaves extract, add in the egg mixture. Pour in the mixture little by little into the flour. Let stand for 1 hour.

Heat the small non-stick pan. Grease with butter. Cook the batter like a pancake. Repeat process until the batter are all used (make 20 pancakes).

Sauce:.

Put to boil all of the sauce ingredients. Let cool.
Stack two pancakes in a bowl, pour over the sauce on top

Indonesian Grilled Chicken

Indonesian Grilled Chicken

4 servings
1¾ hours 20 min prep
Change to: servings US Metric
1/2 cup orange juice
1/4 cup peanut butter
1 tablespoon curry powder
1 lb boneless skinless chicken breasts, cut into strips
1 medium bell pepper, cut into 1/2-inch strips (Use a red or orange for added color and appeal.)
1/2 cup shredded coconut, toasted
1/2 cup golden raisins

cooked rice


Put the orange juice, peanut butter and curry powder in blender container; blend until smooth.

Place the chicken strips in a medium bowl, pour the orange juice mixture all and stir to combine.

Cover the chicken and place in refrigerator for 1 hour.

Remove the chicken from the marinade; discarding marinade,.

Spray a grill pan with nonstick cooking spray; place chicken strips on top along with bell pepper strips and cook over medium coals 10 to 15 minutes, turning frequently, until pepper is tender and chicken is no longer pink in center.

Spoon cooked chicken on top of rice and garnish with coconut and raisins.

Lemper Ayam (Sticky Rice With Chicken Filling)

Lemper Ayam (Sticky Rice With Chicken Filling)

20 servings
1 hour 1 hour prep
Change to: servings US Metric
Sticky rice
500 g sticky rice, soaked for 2 hours, then steamed for 15 minutes
500 ml coconut milk
1/2 teaspoon salt
1 lemongrass, bruised
2 bay leaves
Stuffing
250 g chicken breasts, boiled
4 bay leaves
6 kaffir lime leaves
1 tablespoon tamarind juice
2 tablespoons vegetable oil
200 ml coconut milk
5 shallots
3 garlic cloves
3 candlenuts, toasted
1 tablespoon coriander seeds
1 tablespoon granulated sugar
1/2 teaspoon salt


Sticky rice:.

put to boil the coconut milk with salt, lemon grass, and bay leaves put. Put it the presteamed sticky rice until the coconut milk fully absorbed by the rice.

Stuffing:.

Shred the chicken breast.

Crush the shallots, garlic, candlenuts, coriander seeds, granulated sugar, and salt.

Sauté the crushed spices in the vegetable oil until fragrant. Put in the shredded chicken breast, coconut milk, bay leaves, kaffir lime leaves, and tamarind juice. Cook until of the coconut milk fully absorbed.

Spread half of the sticky rice onto a box shaped cake mould, spread the chicken stuffing, and then spread the other half of the sticky rice on top of the stuffing. Steamed until the the sticky rice is fully cooked.

Unmold, cut into 20 square pieces, the wrap in banana leaves. Ready to serve.

Steamed Sponge Cake

Steamed Sponge Cake

20 servings
1 hour 30 min prep
Change to: servings US Metric
5 egg yolks
4 egg whites
250 g granulated sugar
300 g flour
1/2 teaspoon baking soda
175 ml soda water (Sprite/7Up)
1/2 teaspoon vanilla
1 tablespoon cocoa


Cover approximately 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.

Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.

Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.

Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes.

For 20 tin cup cakes.

Kue Lumpur (Indonesian Mud Cake)

Kue Lumpur (Indonesian Mud Cake)


26 servings
1½ hours 1 hour prep
Change to: servings US Metric

75 g margarine or butter
250 ml water
150 g flour, sifted
100 g sugar
1/4 teaspoon salt
1 teaspoon vanilla
6 eggs
450 ml coconut cream
100 g raisins
100 g coconut, flesh, slivered


* Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.

* Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.

* Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.

* Cover again and continue cooking for about 5 minutes. Unmold and serve.

Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng (Indonesian Fried Rice)


4-5 servings
55 min 25 min prep
Change to: servings US Metric
2 cups prepared jasmine rice (2 cups before it was cooked, so this should measure out to be more.)
2 onions (sweet or yellow)
3 garlic cloves, minced
2-3 stalks celery
2 cooked chicken breasts, chopped (or half a package turkey bacon, chopped finely)
1 tablespoon tomato ketchup
1/2 teaspoon shrimp paste (or half inch cube of solid shrimp (blachan)
salt and pepper, to taste
1/4 cup ketjap manis (or more, to taste)
1 teaspoon sambal oelek (chili paste, or to taste) (optional)



Pour a little oil in a large skillet/wok.

Fry chicken/bacon in skillet on medium heat until cooked thoroughly.

Add all other ingredients except rice to the skillet. Add sambal if you want it hot.

Mix and simmer until shrimp paste dissolves into mixture and everything is heated through.

Add rice to mixture and mix it inches.

Heat until rice is heated.

Add more ketjap to taste. There is usually enough ketjap when the rice is light brown from its color.

To make omelet garnish: Put olive oil in small pan. Whip up 2 or 3 eggs. Pour over olive oil on low-medium heat. Cook until middle sets, then turn the heat off and cover the pan to let the steam finish the edges. (This is a great way to make moist scrambled eggs by the way.) Cut into thin strips and serve over rice.

Bami Goreng (Indonesian Version of Lo Mein)

Bami Goreng (Indonesian Version of Lo Mein)

6 servings
50 min 20 min prep
Change to: servings US Metric

1 lb spaghetti noodles (thin is best)
3 skinless chicken breasts (3 breasts or equivalent)
2 stalks celery
2 stalks leeks (clean the leaves well)
4 garlic cloves, minced
1/4 cup ketjap manis (or more, to taste)
1/8 teaspoon pepper
1 beef bouillon cube
1/2 cup water
1/2 inch piece gingerroot (or 1/8 tsp powder)
1 teaspoon sambal oelek (chili paste) (optional)



Cut chicken into small pieces and fry on a skillet in oil on medium heat.

In the meantime, chop up celery, leek, and mince garlic. Add these to the chicken along with ketjap, pepper, ginger, sambal, and bouillion cube with water.

Simmer until chicken is done and enjoy the smell. In the meantime, fire up a pot of boiling water and prepare spaghetti.

Throw chicken mixture into pot of drained spaghetti. Mix and add more ketjap to taste.

Smoor (Indonesian Chicken and Rice)

Smoor (Indonesian Chicken and Rice)

4 servings
55 min 10 min prep
Change to: servings US Metric
1 whole chicken, cut up
2 large onions, chopped fine (yellow or sweet)
1/4 cup ketjap manis (Indonesian soy sauce)
1 teaspoon pepper
1/2 teaspoon nutmeg
1 beef bouillon cube
1 pinch cloves (or 1 whole clove)
1 pinch tamarind pulp (about 1/2 inch)
2-3 dashes tomato ketchup
1 teaspoon sambal oelek (chili paste) (optional)
2 cups jasmine rice



(NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add up to 1/2 cup of you want a lot of juice.).

Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium heat.

In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.

Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.

Indonesian Satay (Simplified for the American Pantry)

Indonesian Satay (Simplified for the American Pantry)

2-3 servings
45 min 15 min prep
Change to: servings US Metric

1 lb stew boneless beef cubes or skinless chicken
4 garlic cloves, minced
1 teaspoon coriander powder
1 teaspoon olive oil (or peanut oil)
1/3 cup ketjap manis (or enough to coat meat)
1 teaspoon brown sugar (or golah jawa, cane sugar if you have it)


Cut chicken or beef into kebab-style pieces. Combine all other ingredients in a bowl and add meat.

Toss to coat the meat.

Marinate overnight.

The next day, arrange meat on skewers and broil on foil-covered broil-proof pan until done.

Serve with peanut sauce for dipping.

Balinese Lamb Chops

Balinese Lamb Chops

4 servings
45 min 5 min prep
Change to: servings US Metric

1 tablespoon olive oil
1 brown onion, finely chopped
2 tablespoons crunchy peanut butter
1 tablespoon sweet chili sauce
1 tablespoon ketjap manis
270 ml light coconut milk
8 lamb chops, chops trimmed
2 (350 g) packets egg noodles, cooked (optional)
2 bunches baby bok choy, steamed (optional)


Preheat oven to 200°C.

Heat a non-stick frying pan over medium heat and add oil.

Add onion and cook, stirring, for 3 minutes or until soft.

Add peanut butter, sweet chilli, ketjap manis and coconut milk. Stir until well combined and bring to the boil.

Arrange chops in a single layer in a casserole dish.

Pour over sauce and coat the chops well. Bake, uncovered, for 35 minutes or until cooked through.

Nasi Goreng

Nasi Goreng


This rice dish is very popular in the bars and cafes in Asia. I used to eat this often when I lived in Singapore. Add any leftover meat and vegetables to the rice add a few eggs, dinners ready. Can be eaten hot or cold. I eat it cold and serve with prawns or pork.



4 servings
25 min 10 min prep
Change to: servings US Metric

for the rice
2 cups rice, washed dried
2 ounces butter
1 teaspoon salt
2 teaspoons mild curry powder
1 tablespoon soy sauce
3 1/2 cups water
for the vegetables

2 ounces butter
1 onion, sliced
3 garlic cloves, chopped
4 ounces mushrooms, sliced
1 red bell pepper, sliced
1 stick celery, chopped
2 hard-boiled eggs, quartered

Melt 2 oz butter in a pot fry the rice for two mins add the curry powder and soy sauce, stir and add the salt and water.

Bring to the boil, reduce heat to low, cover the pot and cook for 10 minutes take off the heat and stand for 10 mins, DO NOT REMOVE THE LID.

In a pan melt the butter and fry all of the vegetables till just soft, do not overbrown them.

Mix half of the vegetables into the rice, cover the rice with the remaining vegetables.

Garnish with the eggs.

Peanut Curry Corn

Peanut Curry Corn


Yummy, crunchy, sticky, low cal, low fat (if you use "Better than Peanut Butter" popcorn recipe that I came up with in desperation one day in response to getting soooo sick of air-popped popcorn made with butter spray and Parmesan cheese, my old diet standby. I know this sounds odd, but try it!-- It's yummy!

2 servings 1
HUGE servings for me!
15 min 15 min prep
Change to: HUGE servings for me! US Metric
8 cups popped popcorn (air-popped- no oil or salt)
2 tablespoons peanut butter ("Better than Peanut Butter")
1 teaspoon chili paste (Sambal Oelek)
1 teaspoon curry powder

I use 1/2 cup unpopped corn kernels to make about 8 to 10 cups of popped corn in my air-popper. I use a LARGE plastic bowl to pop into.

In a microwave safe cup, put the peanut butter ( I use "Better than Peanut Butter" with mine. It's half the calories and like 75% less fat. It's too sweet in my opinion for PB&J sammies, but it is really great in this!).

Add sambal (add more if you like it spicier, or less if you're a wimp) to the peanut butter along with enough water (teeny bit!) to thin the peanut butter, not too runny though! Should be a creamy and thick. Stir with a table knife, not a fork.

Microwave the cup of P. Butter and Sambal for about 30 seconds.

With rubber gloved hands (Hot!) gently fold the P. butter mixture onto the popcorn. It's messy, and sticky and it seems impossible without crushing all the popcorn, but trust me, it does work. Just keep grabbing some in your hand and working it through the popcorn GENTLY. Remember work it into popcorn in the bottom of bowl too.

As it cooks it turns into little clusters of popcorn-ball like sticky sweet spicy yumminess!

A nice cold beer goes great with this!

Oseng-Oseng Wortel

Oseng-Oseng Wortel

2 servings
15 min 5 min prep
Change to: servings US Metric
8 ounces carrots
4 shallots, sliced
1 garlic clove, crushed
1 teaspoon chili powder
4 tablespoons chicken stock
2 tablespoons vegetable oil

< 15 mins Snacks

Low Protein Snacks

Indonesian Snacks

Carrots Snacks


Peel carrots and cut into small sticks.
Heat vegetable oil and saute shallots and chili for 1 minute.
Add garlic and carrots.
Stir mixture for 1 minute, then add stock.
Cover and cook for an additional 6 minutes. Add salt to taste.
Braised Steak, Indonesian Style
8 servings
2¼ hours 10 min prep
Change to: servings US Metric
3 lbs boneless round steak or chuck steaks
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 (14 ounce) can beef broth
1/2 teaspoon ground ginger
2 teaspoons curry powder
1 medium onion, chopped
1/2 cup mango chutney
1 1/2 cups rice
1 (16 ounce) package mixed vegetables


Cut meat into bite-sized pieces. Mix flour, salt and pepper together until well blended; rub mixture into all sides of the meat.

In a deep skillet, heat oil over high heat until hot. Add meat and cook, turning, until well browned on both sides, 8-10 minutes.

Add 1 can of broth, ginger, curry powder, onion and chutney; mix well. Heat to boiling, reduce heat to low, cover and simmer 1 ½ hours.

Sir in remaining can of broth and rice, mixing well. Heat to boiling over high heat.

Reduce heat to low, cover and simmer for 30 minutes, until rice is tender.

Stir in vegetables. Cover and simmer for 5-10 minutes.

Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)

Kue Lupis (Indonesian Sweet Sticky Rice Dumplings)



sticky rice dumplings
500 g sticky rice, washed, soaked in water overnight, rinsed
500 ml water
banana leaves
coconut
225 coconut, grated
1/4 teaspoon salt
palm sugar syrup
300 g palm sugar
3 tablespoons granulated sugar
125 ml water

Kue Lupis (Indonesian Sweet Sticky Rice Dumplings) Recipes

For Large Groups Desserts

Indonesian Desserts

Rice Desserts


.Sticky rice dumplings: Take 2 piece of banana leaves, make like a triangular shape, put in 1 tablespoon of sticky rice, close it and secure with ropes or toothpick.

Boil in water for 3 hours until well cooked. Rinsed and remove the leaves. set aside and let cool.

Coconut:.

Mixed the grated coconut with salt. Steam for 10 minutes.

Palm sugar syrup:.

Put to boil all of the ingredients until it became a thick sugar syrup.

Roll the sticky rice dumplings into the grated coconut. Arrange in small plates and pour over the syrup.

Bubur Sum-Sum (Indonesian Rice Pudding)

Bubur Sum-Sum (Indonesian Rice Pudding)



Pudding

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce
200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves



Bubur Sum-Sum (Indonesian Rice Pudding) Recipes

Mix the rice flour with half of the coconut milk and salt.

Put to boil the other half of coconut milk and pandan leaves.

Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce:.

Put to boil all of the ingredients.

Ladle the pudding into bowls, pour the sauce on top. Serve warm.