Sayur Keladi ( Keladi Vegetable)

Sayur Keladi ( Keladi Vegetable)

From : Irian Jaya


Ingredient:

3 Red chillies
5 small chillies
5 Shallots
150 gr shrimp
3 taro, sliced
10 small chillies
2 tomato, chopped
750 cc milk squeezed from coconut
3 sp oil
1 tsp Salt

Directions:

Grind with a mortar & pestle or blend the first 3 ingredients very finely.
Heat oil & sauté the ground ingredients, add shrimp, taro, chillies, tomato and milk squeezed from coconut & salt Stir it frequently until very fragrant.
Serve it.

Daging Sei Masak Merah (Sei Beef Masak Merah)

Daging Sei Masak Merah (Sei Beef Masak Merah)

From : East Nusa Tenggara


Ingredient:

10 Red chillies
5 Shallots
4 cloves garlic
2 tomato, chopped
1 tsp dried shrimpe paste
400 gr Sei Beef
2 Sp lime juice
3 Sp oil
5 shallots, peeled & sliced
5 cloves garlic, peeled & sliced
3 cm galangal, bruished
5 red chilles, sliced
4 sp sweet soy sauce
Salt

Directions:

Grind with a mortar & pestle or blend the first 5 ingredients very finely.
Mixed beef with lime juice and wait until 15 mminutes.
Heat oil & sauté the ground ingredients along with shallot, garlic, lemongrass, lime leaves, galangal & salt.
Stir it frequently until very fragrant.
Add red chilles, Sei Beef & sweet soy sauce. Stir it. Let it simmer & serve it.

Pengek Daging Manis Pedas (West Sumatera)

Pengek Daging Manis Pedas (West Sumatera)

Ingredient:

600 gr Meat
3 sp chilies, grind
2 tumeric leaves
3 cm galangal
2 stalks lemongrass, bruished
2 salam leaves
1 tsp salt
2 tamarind juice
750 cc water
9 shallots
5 onion
4 cm ginger

Instruction:

Grind shallots, onion and ginger. Mixed with meat and wait until 15 minutes.
Heat oil and sauté the ground ingredients along with salam leaves, lemongrass and galangal until the mixture changes color and becomes very fragrant.
Add water then lower heat until the meat is very tender.
Serve immediately.

Banana Custard

Banana Custard

Ingredients:

2 Bananas
1 Egg,lightly beaten
2 Tablespoon custard powder
2 Tablespoon sugar
1 cup milk
½ cup thick cream
2 Tablespoon desiccated coconut,toasted (optional)
½ teaspoon groundcinnamon (optional)

Instruction:

1. Slice babana diagonally
2. Combine beaten egg, custard powder, sugar, milk and cream in medium,
Heatproof bowl and whisk until mixture is smooth.
3. Place the bowl over a pan of simmering water. Stir mixture constantly for 5 minutes or until custard thickens slightly and coats the back of a wooden spoon.
4. Remove bowl from heat and gently stir in the sliced banana. Serve sprinkled with coconut and cinnamon if desired

Note : For variety, custard may be flavoured with a few drops of almond or vanilla essence.

Sambal Terasi (Dried Shrimp Chili Sauce)

Dried Shrimp Chili Sauce
(Sambal Terasi)
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
Instructions
Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes.
With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients.

Note: Keeps up to 1 week or longer if refrigerated

Sambal Bajak (Bajak Chili Sauce)

Bajak Chili Sauce
(Sambal Bajak)
Ingredients
8 red chilies, seeded and sliced
1 tsp. dried shrimp paste (terasi), toasted
¼ tsp. grated nutmeg
3 cloves garlic, peeled and sliced
6 shallots, peeled and sliced
1 tsp. salt
1½ tsp. chopped palm sugar
2 Tbs. oil
2 salam leaves
2 stalks lemongrass, bruised
½ inch galangal (laos), peeled and sliced
4 Tbs. tamarind juice
Directions
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.

Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.

Remove salam leaves, lemongrass and galangal before serving.

Note: Keeps up to 1 week or longer

Krupuk (Prawn Crackers)

Prawn Crackers
Krupuk
Ingredients
250g prawn meat, washed and dried well
250 to 300g tapioca flour
1 tsp salt
l tsp pepper
Oil for deep frying
Directions
Liquidise the prawn meat till smooth. Mix in the tapioca flour, salt and pepper. Mix well into a stiff dough.
Divide dough into three equal portions. Roll up each portion then place the rolls on a greased plate. Steam for 40 to 45 minutes over high flame.

Leave the rolls to cool, then wrap with a clean tea towel. Chill well in the refrigerator. Use a very sharp knife to slice thinly. Thoroughly dry the cut-out pieces in the sun.

Deep-fry the crackers

Opor Ayam (Coconut Chicken Curry)

Opor Ayam
(Coconut Chicken Curry)
Yield: 4 servings
Ingredients
1 Broiler or fryer Chicken with skin, approx. 450g.
2 t Salt
1 lg Onion, chopped finely
3 Cloves garlic, chopped
3 T Oil
1 T Coriander
Pinch of chopped ginger
1 t Ground lemon grass
2 c Coconut milk
1 Salam leaf
Directions
Cut chicken into serving portions and rub with salt.
Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute.

Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice.

Ayam Bumbu Rujak (Mixed Spicy Chicken)

Mixed Spicy Chicken
(Ayam Bumbu Rujak)
3½ lb. young chicken, cut
into frying pieces
¼ cup sliced shallots 3 cloves garlic, sliced
2 tsp. crushed dried red hot chili
5 candlenut, crushed
1/8 tsp. turmeric
1 tsp. salt
1 tsp. sugar
2 cups coconut milk
1 Tbs. Vegetable oil
1 thick slice ginger
1 stalk lemon grass
Directions
Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.
Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.

Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.

It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

Makes 4-6 servings.

Kare Ikan (Fish Curry)

Kare Ikan
(Fish Curry)
Yield: 4 servings
Ingredients
1 1/2 Lb, cleaned weight fish
6 Shallots or 1 lg Onion
2 Cloves garlic
2 ts Ground coriander
1 ts Ground ginger
1/2 ts Powdered lemon grass or 1 Blade fresh, lemon grass
1 ts Chilli powder
1 Salam leaf or bay-leaf
1/2 ts Turmeric
1/2 c Tamarind water
1 c Of thick santen (coconut -milk)
2 tb Vegetable oil
Salt
sl Cucumber
Mint
Directions
It is better to select a white fish with firm flesh, such as haddock, angler-fish, swordfish or dogfish. In Australia the various fish known as whiting would be a good choice. Americans might like to use snappers.
Whatever fish is used, it can be cut into small cubes or slices before frying. Heat a little oil in a heavy frying-pan, and carefully brown the fish in it. Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender. Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.

Add the santen and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.) Incidentally, the same kare can be made with prawns. There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water. Makes 4 servings.

Indonesian Coconut Beef

Indonesian Coconut Beef
Serving Size : 4
Ingredients
1 1/2 lb Boneless sirloin steak, -trimmed
3 tb Corn oil
1 lg Spanish onion, sliced
1 Garlic clove, crushed
1 ts Ground ginger
1 ts Ground cumin
1 ts Ground coriander
1 ts Chili seasoning
2/3 c Shredded coconut
2 ts Light-brown sugar
1 tb Lemon juice
1 1/4 c Beef stock
Thin slivers red bell pepper
Chopped green chilies
Small onion slices
Directions
Cut steak in 1/2" thick strips.
Heat oil in a saucepan. Add Spanish onion slices and garlic and fry gently until soft. Add beef and fry, stirring, until brown.
Add spices to beef and cook 2 minutes. Add coconut, brown sugar, lemon juice and beef stock; stir well. Simmer gently, uncovered, 30-35 minutes, stirring occasionally, or until mixture is thickened and dry. Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper, green chilies and small slices onion.
NOTE: If you prefer a more moist mixture, cook 20-25 minutes instead of 30-35 minutes.

Ikan Bali (Bali Fish)

Ikan Bali
(Bali Fish)

Yield: 4 servings
Ingredients
1 Fish, about 650-900g dressed Weight. Preferably sea bass or Mackerel
1 t Salt
Oil, for deep frying
2 T Margarine or oil
2 sm Onions, sliced
1 t Sambal Oelek
1/2 t Laos
1/2 t Lemon grass
3 T Tamarind juice
Pinch of ground ginger
1 t Brown sugar
1 T Sweet soy sauce
Directions
Cut fish into serving portions and rub salt all over. Feep-fry and drain on absorbent paper.
Heat oil and saute sliced onions until lightly brown. Add sambal oelek, laos, lemon grass, tamarind juice, ginger, brown sugar and soy sauce. Heat thoroughly.

Place fried fish in deep serving dish and pour sauce over it. Serve with rice.

Gulai Merah (Beef Short Ribs)

Gulai Merah
(Beef Short Ribs)
Yield: 1 servings
Ingredients
4 Shallots, sliced
3 Garlic cloves, sliced
1 Piece of fresh ginger, -sliced
4 Or 5 hot red chile peppers, -seeded, sliced
2 ts Ground coriander
1/8 ts Ground turmeric
1 ts Salt, or to taste
2 c Water
2 lb Lean short ribs of beef, -cut into 3-inch pieces
2 tb Corn oil
2 Salam leaves
2 sl Laos
1 Stalk lemon grass
1 sl Lemon
Directions
Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 hour.
Heat the oil: add the beef and marinade, the salam, laos, lemon grass and lemon; stir-fry over moderate heat for 5 minutes. Add remaining water, cover and cook until beef is tender, about 1 hour. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Serve warm.

Serves six with rice and salad.

Gulai Kambing (Spiced Lamb)

Gulai Kambing
(Spiced Lamb)
Yield: 6 servings
Ingredients
1 3/4 lb Lamb, fresh
2 Onion
3 Thai chile
Ginger, fresh; 3/4" knob
Lemon grass root, 1/2" knob
1 Lemon grass, stem
2 Garlic clove
8 Macadamia nut
2 Tomato, ripe
1/3 c Oil
1/2 ts Cardamom, ground
1/2 ts Cumin powder
1/2 ts Turmeric
1/4 ts Fennel powder
1 Cinnamon stick; 2"
4 Cloves, whole
Salt; to taste
Pepper, black; to taste
4 c Coconut milk
Calories per serving: 553
Fat grams per serving: 26

Directions
Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent.
Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice.