Indonesian Street Food

Asinan

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 12:09:00 +0000

Asinan
Fresh Salad with a tanggy dressing

A famous Jakarta dish that is more asin (sour) than rujak, and uses vegetables as opposed to fruits. Try adding any salad veggies you like.

¼ lb egg noddles
½ lb tofu, cubed
½ cup vinegar
1 cup long beans
1 cup thinly sliced cabbage
1 cup thinly sliced cabbage
1 cup bean sprouts
1 cucumber, sliced 8 cherry tomatoes, sliced
4 krupuk (crackers)

Bumbu:
2 tbs ebi (dried shrimp)
¼ cup roasted peanuts
2 chili peppers
2 tbs palm sugar
1 tsp salt

Boil the egg noodles with a little salt until soft (about 8 minutes). Drain and rinse.
Grind the bumbu and mix with the vinegar.
Toss the noodles with the vegetables and tofu. Toss in few extra peanuts whole. Serve in individual bowls with krupuk crushed up on top.

Rujak

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 12:03:00 +0000

Rujak
Sweet, Sour, and hot Fruit Salad

Innocent sweet and tart fuits corrupted by a wicked bumbu.

4 tbs tamarind water
½ cup sliced cucumber
½ cup sliced papaya
½ cup sliced pineaple
Other assorted tart or sweet fruits
1 tbs lime juice

Bumbu:
6 chili peppers
¼ tsp terasi (shrimp paste)
1 pinch salt
2 tbs palm sugar

Grind the bumbu and combine with tamarind water.
Combine fruit with bumbu dressing and toss.
Move to individual serving bowls, squeezing some fresh lime over the top before serving.

Gado-gado

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 11:57:00 +0000

Gado-gado
Steamed Veggies with Peanut Sauce

The most common veggies are listed here, but you can improvise with any others. The real secret is in the peanut dressing (bumbu gado-gado).

¼ lb fried tofu
2 medium potatoes, boiled
¼ lblong beans
¼ lb bean sprouts
1 cucumber
¼ lbcabbage
½ cup bumbu gado-gado with rice or lontong
¼ lemon
2 tbs fried onion flakes
2 krupuk (crackers)
2 hard-boiled eggs, sliced

Fry tofu and boil the potato.
Slice the potato and veggies into bite-sized pieces. Blanch the veggies in boiling water for 30 seconds.
Toss all the veggies with the peanut bumbu.
Pile the gado-gado on a base of white rice or lontong. Add a squeeze of fresh lemon, some fried onion flakes, sliced egg, and a crunched-up krupuk.

Karedok

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 11:48:00 +0000

Karedok
Salad with Peanut Sauce

The addition of kencur to this salad’s dressing lends and interesting twang.

1 cup thin-sliced cucumbers
1 cup fresh bean sprouts
2 tomatoes, sliced
2 cup lettuce

Bumbu:
1 tbs grated kencur
1 cup bumbu gado-gado

Grind a bumbu just like the gado-gado dressing, but start by adding the kencur. Add a little water if necessary to thin.
Toss the sauce with the vegetables until well mixed. Serve with krupuk (crackers).

Lalapan

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 11:45:00 +0000

Lalapan
Raw Vegetable Platter

There’s nothing so unusual about lalapan until you dip the raw veggies into hot sambal terasi. If the sambal is too hot, try mellowing it with a tablespoon or two sweet soy sauce. Kacang panjang (long beans) are snappy in this, or any other raw vegetable that you like.

¼ cup kemangi
1 tomato
1 cucumber
Any waw vegetables
½ cup sambal terasi

Break or chop all the veggies into bite-size pieces.
Slice and arrange the veggies around the dip and serve.
Krupuk (crackers) make a good complement.

Acar Campur

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 11:42:00 +0000

Acar Campur
Sour Veggie Relish

Crisp, cool and tangy, acar campur is perfect for extinguishing the fire. Provided of course that you avoid eating the bird peppers.

1 carrot, julienned
3 bird chili peppers
2 spring onions, inch lengths
1 cucumber, julienned
1 tsp salt in 2 cups water
2 cups vinegar
¼ cup sugar
1 tsp salt
2 shallots, thinly sliced
4 cloves garlic, cleaned

Soak the carrots, chilies, spring onion and cucumber for 15 minutes in salt water. Rinse.
Heat the vinegar in a saucepan and dissolve in the sugar and salt. Simmer the shallots, and garlic in this for 10 minutes.
Remove from heat and add soaked veggies. Mix thoroughly.
Allow the camput to pickle overnight or longer. Chill before serving.

Soto Ayam

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 11:38:00 +0000

Soto Ayam
Indonesian Chicken Soup

2 cups chicken broth
¼ lb chicken, shredded
1 stalk lemon grass, bruised
1 kaffir lime leaf
2 chili peppers, chopped
1 pinch salt and pepper
8 oz. soun (cellophane noodles)
½ lemon or lime
1 hard-boiled egg, sliced
1 spring onion, chopped
½ cup bean sprouts
2 tbs fried onion flakes

Bumbu:
1 inch lemon grass
1 tbs grated ginger
1 tbs grated turmeric
2 cloves garlic

Chop an inch off the base of the lemon grass and grind with the other bumbu ingredients.
Combine this bumbu with 2 cups of water and 2 cups chicken broth. Bring to a boil.
Add the chicken, lemon grass, lime leaves, chilies, salt and pepper. Cook for 20 minutes.
Meanwhile soften the soun by soaking it in boiling water.
Add a handful of noodles to each serving bowl and cover with soto broth. Squeeze in some lemon and garnish with the remainder of the ingredients as well as anything else you can think of.

Sop Daging

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 11:35:00 +0000

Sop Daging
Hearty Beef Soup

1 tbs oil
½ lb beef chuck, cubes
1 tbs palm sugar
1 pinch salt
3 inch ginger, sliced thin
1 tsp lime juice
1 hard-boiled egg

Bumbu:
1 tbs grated turmeric
2 chili peppers
2 cloves garlic
2 shallots
½ cup shrimp, peeled

Grind the bumbu and saute in the oil for 2 minutes before adding the beef and stir-frying for 5 minutes.
Add 4 cups water, the sugar, salt, and ginger. Simmer 15 minutes.
Garnish with lime and egg.

Bubur Ayam

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 11:33:00 +0000

Bubur Ayam
Chicken Porridge

Early each morning. Jakarta street venders hawk this popular dish to podestrian commuters. Myriad chopped-up goodies are kept in separate containers and a custom bubur is prepared on the spot.

1 cup white rice
2 cups soto ayam stock
Or canned chicken broth

Garnishes:

¼ lb chicken, shredded
1 tbs spring onions, chopped
2 tbs fried peanuts
2 tbs fried shallots
2 tbs chinese donut, sliced
2 krupuk, crushed

Rinse rice andcombine with 5 cups water. Bring to a boil, reduce heat and cover. Cook about 1 hour. When ready the bubur should be thick, but still easy to stir. If it’s too dense, keep adding water.
Meanwhile prepare the soto broth.
Add 1 cup of rice porridge to a bowl and cover with ¼ cup of soto broth. Garnish with anything and everything.

Bakso

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 11:30:00 +0000

Bakso
Meat Balls in clear broth

Street servings of bakso combine several sizes and varieties of meatballs. For simplicity you can find the meatballs ready-made in Asian markets.

Meatball Ingredients:
½ lb beef, fish, or pork, finely ground
2 cloves garlic, crush
1 egg
2 tbs tapioca flour
1 pinch salt and pepper

If ready-meatballs:
2 cups meat broth

The rest:
1 clove garlic, crushed
1 pinch salt and pepper
2 shallots, finely chopped
2 chili peppers, chopped
1 tbs palm sugar
1 cup cooked egg noodles
1 cup bean sprouts
1 tbs fried shallot flakes

To prepare meatballs: grind the garlic and mix with the meat and egg. Sift in tapioca flour, and add salt and pepper.
Boil 4 cups of water. Grab a handful of the meat mixture and make a fist, squishing it through your thumb and index finger. Scoop out a spoonful and place in boiling water.
If using ready-made meatballs, add them with the meat broth to 4 cups boiling water.
Add the remaining ingredients except fried shallots. Boil for 15 minutes.
Garnish with bean sprouts and fried onion flakes.

Sambal Balado

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 08:03:00 +0000

Sambal Balado
Fried Tomato Chili Sauce

In addition to being a great-alone salsa, balado is the base for an entire array of chili dishes.

4 cloves garlic, chopped finely
4 shallots, chopped coarsely
2 tbs oil
1 inch laos root, sliced thin
2 tomatoes, diced
30 chili peppers, chopped or 2 cups sambal ulek
1/2 cup sweet soy sauce
1/4 cup palsugar
2 salam leaves
1 tsp salt

Heat the oil in a wok and saute the garlic and shallots for 2 minutes.
Add remaining ingredients to the wok and simmer for 5 minutes.
Remove from the heat and allow to cool. Store in tightly sealed jar and refrigerate.

Sambal Terasi

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 07:58:00 +0000

Sambal Terasi
Fresh Chili Sauce

This sambal is often ground fresh with a mortar and pestle just before serving. Terasi (shrimp paste) is the secret ingredient that gives this sambal a sharp twang that can grow on you.

2 clove garlic
2 shallots
8 chili peppers
1/2 tsp. terasi (shrimp paste)
1 squeeze lime juice.

Grind the ingredients in the order listed.
Squeeze a bit of lime over it and serve. This sambal keeps well in an airtight contrainer.

Sambal Kecap

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 07:53:00 +0000

Sambal Kecap
Sweet Chili Relish

Sweet and simple, and hot!.
A little dab of this gooey-black madness goes miles towards enlivening an ordinary mead. Often served with sate daging.

2 shallots
12 bird peppers
1/2 cup sweet soy sauce
1 Tbs. lime juice

Peel and mince the shallots. Slice the bird peppers into thin rounds.
Mix with the sweet soy sauce and lime juice.

Sambal Bajak

noreply@blogger.com (Unknown) — Sun, 23 Mar 2008 07:46:00 +0000

Sambal Bajak
Coconut Chili Relish

Where in the raging passion of the chili pepper is subdued by the velvety softness of coconut milk

1 Tbs. oil
1/2 cup coconut milk
1 Tbs. Palm sugar
1 tsp. salt

Bumbu:
3 candlenuts
3 cloves garlic
3 shallots
6 chili peppers
1/2 tsp. shrimp paste

Grind the candlenuts, garlic, shallots, and chili peppers together with the shrimp paste.
Heat the oil in a wok and saute this paste for 2 minutes.
Lower the heat and add the coconut milk, palm sugar and salt. Cook over the low heat for 10 minutes, stirring occasionally.
Store refrigerated in an airtight contrainer.

Bumbu Gado-Gado

noreply@blogger.com (Unknown) — Thu, 27 Dec 2007 11:15:00 +0000

Bumbu Gado-Gado
Peanut Dressing

Although designed to accompany gado-gado, you might find yourself hopelessly addicted to this bumbu as a general-purpose dressing. You can substitute crunchy peanut butter for the roasted peanuts.

1 tsp. salt
1 clove garlic
1 tbs. fried shallots
2 chili peppers
1 tbs. palm sugar
3/4 cup roasted peanuts

Grind the ingredients in the order listed. If using salted peanut butter, you won't need to add any salt.
Add a little water and blend to the consistency of a gravy

Sambal Tomat

noreply@blogger.com (Unknown) — Thu, 27 Dec 2007 11:10:00 +0000

Sambal Tomat
Spicy Pecel Sauce

8 chili peppers
1/2 cup peanuts
2 clove garlic, minced
2 shallots, minced
1 tomato, sliced
2 tbs. oil
1 pinch terasi (shrimp paste)
1 pinch salt
1 tbs. palm sugar

Chop all the ingredients and saute in oil for 5 minutes
Allow to cool before grinding everything in a mortar, blender or food processor

Bawang Goreng

noreply@blogger.com (Unknown) — Thu, 27 Dec 2007 10:32:00 +0000

Bawang Goreng
Fried Shallot Flakes

Will add a decorative not to mention crunchy dimension to all sorts of noodles, salads, and rice dishes. Fry up a bunch in advance and store in an airtight container.

6 Shallots, diced
or:
2medium onions, diced
1 tbs. salt
2 cups oil (for deep frying)

Dissolve the salt into 2 cups of boiling water and blanch the shallots in this for 30 seconds.
Preheat the oil in a wok until it just starts to smoke. Fry the shallots until golden brown.
Remove with a strainer and drain on a paper towel.

Map of INDONESIA

noreply@blogger.com (Unknown) — Sat, 01 Dec 2007 09:07:00 +0000