Indonesian Cuisine Recipe

Pencok Lele

2010-05-14T13:40:00.000+07:00

Estimated Preparation Time: 1 Hour
Presented To: 2 People
Materials:Two tailed Catfish is, clean1 tablespoon lemon juice2 tablespoons sweet soy sauce3 cloves garlic (ground spices)3 pieces of red pepper (ground spices)2 Chili pepper fruit (ground spices)1 tsp Brown Sugar (ground spices)1 tsp salt (ground spices)
How to Cook:1.Grilled catfish dry, set aside2.In another container, mix ground spices, lemon juice, and soy sauce3.Spread fish with seasoning. Grilled until cooked

Tuna-Spinach Steam

2010-05-14T13:26:00.000+07:00

Source: www.sahabatnestle.co.id

Estimated Preparation Time: 25 Minutes

Materials:200 grams of white tuna, cut into small dice1 teaspoon salt1 lemon1 tablespoon margarine2 cloves garlic, mashed1 tomato, finely chopped1 stalk spring onion, thinly sliced50 ounces spinach, chopped fine salt, to taste50 grams DANCOW Nutrigold
How to Cook:1. Marinate the tuna with salt and lime juice, set aside for 10 minutes2. Heat margarine and enter a fish, fried fish to change color.3. Prepare the plate heat resistant and enter a fish, garlic, tomatoes, green onions, and stir the spinach and steamed until cooked, lift4. Wait until cold (no puff of smoke) and enter Nutrigold DANCOW and mix well and serve
Nutrition Information:Calories: 136.5 calProtein: 11.2 gramsFat: 6.8 gramsCarbohydrates: 9.2 grams

Stir-Fry Black Pepper Snapper

2010-05-14T13:18:00.002+07:00

Source: Sedap Sekejap Magazine

Materials:
1 / 2 onion, cut into dice 1 cm
2cloves garlic, mashed
3 tablespoons oyster sauce
1 teaspoon black pepper, ground coarse
1 / 2 teaspoon salt
300 grams of meat snapper, Cut into dice 2 cm
100 grams of pineapple, cut into dice 1 cm
1 / 2 red peppers, cut into dice1 cm
1 / 2 green pepper, cut into dice1 cm
200 ml broth
How to Cook:1. Saute onion and garlic until fragrant.2. Enter snapper, stir until the color changes.3. Add pineapple and bell pepper, stirring until the half-wilted.4. Add oyster sauce, pepper, and salt. Stir well.5. Pour the broth.6. Cook until done.
Tips:Not so fishy, the fish can be smeared with a little lemon juice.

Hot Spicy Meat Ball Stuff Egg

2010-05-13T10:54:00.000+07:00

Source: Yasa Boga

Materials:5 hard-boiled eggs, peeled create scratches350 gr minced meat2 pieces of bread, water soak, wring1 / 2 teaspoon nutmeg powder1 teaspoon ground pepper1 / 2 teaspoon salt2 eggs, separate whites and yolks
panir flour

Mayonnaise:1 small onion, chopped1 piece of garlic, minced3 tablespoons tomato sauce1 tablespoon soy sauce1 tablespoon margarine, for sauteing200 cc water / broth
salt and pepper according to taste
How to Cook:1. Mix the minced meat, bread, nutmeg, pepper, salt, and egg yolks, mix well for a 5-6 part.2. Wrap each egg with half the meat mixture. Roll in egg white, flour panir. Gorengsampai cooked brown.
Mayonnaise:Saute onion and garlic until wilted, give the broth and other ingredients. Cook until quite thick. Serve with fried potatoes and boiled vegetables.

Tekwan

2010-05-13T10:47:00.000+07:00

Source: www16.brinkster.com/evihome/recipe/index.html

Materials:1 kg of mackerel fish500 gr flour5 cloves garlic, mashed2 tsp pepper powder2 eggs2 tsp salt
seasonings, to taste
Mayonnaise:5 cloves garlic, mashed100 grams of dried shrimp, soak, puree250 grams of shrimp peeled, chopped50 grams of tuberose, soaked, tie the knot2 tablespoons chopped celery2 medium-size pieces of yam, sliced small (rod form)1 teaspoon ground pepper
How to Cook:1. Separate fish meat from the bone.2. Leruk fish meat with a spoon or fork.3. Puree the flesh of fish.4. Mix fish meat with starch, onion, garlic, pepper, egg, and salt.5. Mix well and knead until smooth.6. Using two teaspoons, fish batter round it off immediately put into boiling water.7. If the dough is already floating, remove and drain.8. For the broth (soup), add hot water to the water used to make fish batter into as much as two liters.9. Saute garlic until fragrant.10. Enter the dried shrimp, shrimp, and seasonings.11. Stir until shrimp changes color. Remove, and add to the broth.12. Enter tuberose, celery, yam, and pepper.13. Cook until all the ingredients ready, then enter tekwan.14. Cook briefly, remove from heat.15. Serve hot with fried onions and sprinkled with hot sauce bottles.

Egg Tofu

2010-05-12T16:28:00.000+07:00

Source : www.sahabatnestle.co.id

Estimated Preparation Time: 1 Hour
Presented To: 3 People
Materials: 3 eggs 1 tbsp Nestle ® Dancow Fullcream 1 fruit Maggi Chicken ® Block Pain ½ teaspoon salt 300 grams of white out, cut into small pieces 1 stalk spring onion, thinly sliced
  Cooking oil to taste
   Sauce ingredients: 100 ml cooking water 1 teaspoon lemon juice 2 tablespoons soy sauce
   Sauce ingredients in puree: 2 tablespoons fried peanuts 3 fruit chili sauce 1 clove garlic 1 fruit Maggi Chicken ® Block Pain
   Supplementary materials: 50 grams of bean sprouts, pour boiling water into the boiling water, drained 50 grams of cucumber, chopped 1 tablespoon fried shallots
How to Treat:

- Beat the eggs together Dancow, Maggi and salt until blended. - Mix with tofu and green onions. - Make the dough into three pieces omelet. Cook until crispy on both sides.
How to Make Sauce: - Mix the ground spices mix well with water. - Add the soy sauce and lime juice, stirring until blended.
Presentation mode: - Place the omelet on a serving plate, put bean sprouts and cucumbers. - Give supplementary material. - Pour the sauce.

Tips: - Choose the type of tofu or tofu are good quality as well as white and smooth texture to savory taste fresh. - Fried tofu and eggs should be presented shortly to feel crunchy and tasty.

Nutrition Information: Calories: 228 Calories Carbohydrates: 7.63 grams Protein: 17:23 grams Fat: 15.2 grams Fiber: 1:41 g

Soto Tangkar

2010-05-12T16:05:00.000+07:00

Source: Selera Magazine
Presented To: 4 People
Materials:2 liters of water500 gram rib250 grams Brisket2 bay leaves1 stalk lemongrass, crushed1 / 2 coconuts, roasted and mashedOne eye java acidic8 wuluh Starfruit, splitting into two parts
Spices that are:1 teaspoon coriander1 / 2 teaspoon cumin8 para hazelnut3 pieces of red chilli8 pieces red onion4 cloves garlic1 turmeric knucklesOne vertebra gingerOne vertebra galangal1 teaspoon brown sugar
Salt to taste
How to Cook: 1. Boiled Brisket and ribs until tender.2. Stir-fry ground spices until fragrant.3. Enter the bay leaf and lemongrass and stir well. Pour in the boiling ribs.4. Enter toasted coconut, wuluh starfruit and tamarind java.5. Cook until cooked through and sauce thickens.6. Remove and serve warm.

Fish Dumpling Stuffed Carrot

2010-05-12T15:26:00.000+07:00

Source: Kompas
Materials:200 gr beef snapper1 tbsp corn starch1 / 2 onion finely sliced75 ounces thinly sliced carrots2 large pieces of red chili, seeded, finely sliced2 tbsp oil meal
  chives to taste
  salt and pepper to taste
  dumpling skin as a wrap
How to Cook:1. Fish meat blender, mix eggs, corn flour, carrots, spices, oil, salt and pepper, stirring until well blended.2. Take a small bowl molds, insert the dumpling skin, fill with fish mixture.3. Steamed until cooked, remove from heat.4. Serve with tomato sauce.

Sayur Asam Kacang Runji

2010-05-12T15:14:00.000+07:00

Source: Sedap Sekejap Magazine
Estimated Preparation Time: 45 Minutes
Presented To: 6 People
Materials:100 gram bean trellis, boiled until tender250 grams of beef bones, chopped boiled in one liter of water1 bay leaf1 tablespoon water extract tamarind java1 teaspoon salt100 grams Cabbage, thinly sliced1 stalk celery leaves, chopped fine1 stalk spring onion, sliced 1 cm5 grains of red onion (ground spices)3 cloves garlic (ground spices)4 pieces of red pepper (ground spices)3 para Pecan (spices)2 cm Lengkuas (spices)
How to Cook:1. After bone stew quite tasty broth, input ground spices, bay, tamarind water, salt, nuts, Tolo, cabbage, celery, and green onions.2. Lift after all cooked.

Tofu Stuffed Prawn Satay

2010-05-12T14:57:00.001+07:00

Source: Femina Magazine
Materials:300 grams prawns, peeled, mashed2 tablespoons cornstarch1 / 2 teaspoon salt1 teaspoon sugar1 / 2 teaspoon ground pepper1 egg white2 cloves garlic, cooked, boiled, mashed1 stalk spring onion, thinly sliced1 fruit (300 g) Chinese know the size of a large, cut into 2 x 11 / 2 X 1 cm, boiled
cooking oil, for sprinkling1 stalk of sugar cane, peel skin, cut the size 12 cm x 1 / 2 cm
Sambal Sauce Ingredients:8 tablespoons soy sauce6 onions, thinly sliced6 pieces of red cayenne pepper, thinly sliced
How to Cook:1. Mix the shrimp with cornstarch, salt, sugar, pepper, and egg white. Stir well. Knead until smooth.2. Add the garlic and green onion and knead again until smooth. Set aside.
How to Make Sambal Sauce:1. Mix all ingredients, stirring until blended.
Completion:1. Take one piece out, stick to the middle of sugarcane.2. Take 2 tablespoons of shrimp paste, shrimp paste wrapped know with up to an oval.3. Do it until the dough is finished.4. Grease each satai shrimp with olive oil until blended.5. Bake on the fire while turning occasionally till cooked. Lift.6. Serve with soy sauce.

Prawn Satai

2010-05-12T14:46:00.000+07:00

Source: Femina Magazine
Materials:2 tablespoons vegetable oil4 cm ginger, crushed2 stalks lemongrass, white part, crushed2 pandan leaves, conclude, torn800 grams of banana prawn, peeled, leaving tails, slit his back2 tablespoons soy sauce6 young lemongrass
Seasoning (blend):6 garlic cloves6 pieces of red chilli6 centimeters roasted turmeric4 cm in key meeting2 teaspoons toasted coriander1 teaspoon salt1 / 4 teaspoon pepper1 teaspoon sugar
How to Cook:1. Heat oil2. Stir-fry ground spices, ginger, lemongrass, pandan leaves and until cooked through and fragrant.3. Add shrimp, cook until shrimp changes color.4. Pour the soy sauce, cook over medium heat until the spices to infuse. Lift.5. Puncture every three tails with a lemongrass shrimp.6. Repeat until finished.7. Bake on the fire until fragrant and slightly dry.8. Remove and serve.

Spicy Hot Prawn

2010-05-12T14:24:00.004+07:00

Source: Yasa Boga, 1999, Indonesian Food

Materials:
350 grams of medium size shrimp, remove the head
100 grams of chive that have been cleaned
15 eyes petai, split second
1 tablespoon lemon juice
2 tablespoons oil, for sauteing
100 grams of red pepper (spice paste)
1 tomato, chopped (spice paste)
5 pieces of red onion (spice paste)
2 pieces of garlic (finely chopped herbs)
1 teaspoon salt (spice paste)

How to Cook:

Stir-fry ground spices until cooked, put the shrimp, chives and petai. Stir until entirely cooked, Dont Let it Over Cooked!!!

Prior to his appointment enter the lime juice.

Serve it while still hot.