INDONESIAN TASTY FOOD RECIPES

Javanese Fried Rice (Nasi Goreng Jawa)

2011-05-26T08:41:00.000+07:00

Ingredients
1 Chicken fillet, cut into small pieces
2 plates of cold cooked rice
2 tablespoons of oil
100 g cabbage, shredded
2 eggs
Ready use fried Shallot/Onions
Spice Paste
3 shallots or 1 medium onion, peeled and sliced
2 cloves of garlic, peeled and sliced
2 red chillies, seeded
2 eye’s bird chillies (optional)
1/2 medium fresh tomato
2 tablespoon sweet soy sauce ( kecap manis )
Salt to taste
Directions
1. Blend or grind the spice paste. Set aside.
2. Gently beat the eggs together with salt, then heat up the frying pan with 1 tablespoon of oil and pour the egg mixture into the centre of the pan. Cook over a medium heat for few minutes. Set aside. When it's cold, roll the omelette then cut into small pieces.
3. In remaining oil, fry the chicken until colour turn into light brown or cooked. And then sauté the spice paste until fragrant, add the cabbage. Cook for few minutes. After that bring the rice to fry, add sweet soy sauce and stir constantly until well mixed and heated through.
4. Serve and garnished with fried shallot and omelette, if liked with fresh vegetables pickles ( Acar Mentah ) and krupuk ( crakers )

Jakartanese Mixed Rice (Nasi Uduk)

2011-05-26T08:36:00.001+07:00

Serving for 4 people
Ingredients
- 250 g rice, washed and strained
- 300 ml coconut milk
- 1/2 teaspoon salt
- 1 Salaam leaf (Daun Salam/Indian Bay Leaves)
- 1 Pandan leaf (optional)
- 1/2 teaspoon coriander powder

Peanut sauce
- 50 g fried peanut
- 1 red chilli
- 3 bird's eyes chillies (depend on your favour)
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 tablespoon vinegar (or you can substitute with tamarind juice)
- 75 ml water
Additional Ingredients
- Fried Teri Medan (dried anchovies)
- Fried peanut
- Fried shallot
- Fried emping belinjo cracker
- Omelette
Directions
1. Wash and drain the rice in a sieve or colander.

2. Steam the rice until half cooked (about 15-20 minutes), then move it to the deep pot.

3. Boil the coconut milk together with Salaam leaf, coriander powder and salt. Then pour into the rice until 1 finger joint above the rice.

4. Cook and stir, with low heat until all the coconut milk absorbed.

5. Then steam the rice until cook.

6. Make the peanut sauce by grinding all the ingredients (except water) to make a paste, then add the water and cook it for sometime until the sauce is thicken.

7. Remove the leaf before serving. Serve with fried chicken omelette, fried peanut, kering tempe, fried chicken, give fried anchovies and fried shallot on the top of the rice. Garnish with raw cucumber and emping cracker. Serve with peanut sauce and sambal terasi.

If you have a rice cooker, you can do it much easier:

1. Wash and drain the rice in a sieve or colander

2. Put rice and all other ingredients (coconut milk, Salaam leaf, coriander powder and salt) in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.

Yellow Rice ( Nasi Kuning Komplit )

2011-05-26T08:32:00.000+07:00

Ingredients

- 3 cups of basmati/jasmine rice
- 5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as a subtitute)
- 2 cups of thick coconut milk
- 2 cups of water
- 2 Salam leafs (you can use a bayleaf as a subtitute)
- 2 kaffir lime leaves
- 1 Lemon grass, bruised ( or 2 tablespoon of lemon grass powder)
- 1 teaspoons salt
Directions
1. Wash and drain the rice in a sieve or colander

2. Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.

3. Put rice, turmeric water and all other ingredients in a heavy saucepan. Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum and cook until the rice is done.

4. Remove all the leafs before serving. Serve with different kind of side dishes such as fried chicken kering tempe, perkedel (potato croquettes), and acar kuning.

Helpful hints : If the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking.

If you have a rice cooker, you can do it easier :
1. Wash and drain the rice in a sieve or colander

3. Put rice, turmeric water and all other ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.

Lontong Balap Recipe

2011-05-23T15:39:00.000+07:00

Ingredient :
5 pieces of rice cake, cut into pieces
100 grams of bean sprouts
200 grams know fried, cut into pieces
10 pieces of meatball lentho or cassava, cut into pieces

Lentho Material:

250 grams of grated cassava
Tolo 50 grams of beans, boiled until tender
1 leek, thinly sliced
salt to taste
oil for frying

Soup Lontong:

Material sauce:

250 grams of lean meat
water to boil meat
2 tablespoons cooking oil
3 tablespoons chopped onion
1 ltr water meat broth from boiling water
seasonings to taste

Seasoning sauce smoothed

3 cloves garlic
5 shallot
1 teaspoon pepper
1 / 4 teaspoon nutmeg
salt to taste

Directions:

Create lentho. Mix all ingredients and form a round flat. Fry until golden brown.
For gravy. Boil meat in water until done to make the broth, take 1liter for sauce, set aside, which has been cooked meat cut into small pieces, set aside.
Heat oil and saute the scallions that have been mashed together herbs. Pour broth and pieces of meat, put soy sauce and seasonings, stir well, cook until boiling. Enter the bean sprouts, cook briefly, lift, then drain and set aside.
Place on a plate or bowl, lontong, lentho, sprouts, and knew then flush with gravy.

Rujak Cingur Recipe - Surabaya

2011-05-23T13:03:00.000+07:00

Ingredients:

100 grams of kale without stem
100 grams of bean sprouts, siangi
250 grams cingur
taste fried tempeh, cut into
taste fried tofu, cut into
200 grams of cow kikil
100 grams of rice cake

Peanut sauce:
100 grams peanuts, toasted
60 grams brown sugar
2 tablespoons shrimp paste
1 banana rock / klutuk, sliced
1 clove garlic, fried
salt to taste
75 ml of acid water

Directions:
1. Rinse kikil and cingur cow, boil until cooked and tender. Remove and drain, and cut into pieces.
2. Rinse each vegetable, boiled separately until cooked, set aside.

3. Seasonings Nuts: peanuts mix, brown sugar, banana, stone, garlic, salt, and paste, puree, pour the tamarind water and stir well.

4. Arrange boiled vegetables, kikil, tofu, tempeh, cingur, rice cake, in a serving dish.

5. Serve with peanut sauce.

Serves 2
Good luck!

Tahu Campur Recipe - Surabaya

2011-05-23T12:56:00.000+07:00

Ingredients:
- Meat rawonan, balungan, muscle
- Toge
- Tofu
- meatball cassava
- Lettuce
- yellow noodles
- Petis
- Sambel milled pepper
- shrimp chips unyil

Seasoning sauce:

Red and white onions, kunit, ginger, red chilies, lemongrass, lime leaves, cumin, laos, coriander, pepper, hazelnut little, brown sugar, white sugar, salt (not use cumin jg not papa)

Meatball cassava:
- Cassava in mashed / grated
- red + white onion, turmeric, tumbar, pepper, sugar, salt
All the ingredients are mixed together just as it makes meatball trus in fried potatoes.

Tips:

In order to paste it feels more comfortable and durable must be cooked longer do I mix / cook to paste no. 1 and ordinary paste together. Add garlic, brown sugar, white sugar, salt, soy sauce and water. Cook until the batter is bubbling paste.

Suggestions:
To add flavor & selling points other than use paper wrappings also use banana leaves.

Best wishes.

Tahu Tek Recipe - Surabaya

2011-05-23T12:50:00.001+07:00

Ingredients:

1 piece (300 g) tofu, cut into pieces
2 eggs chicken
1 teaspoon salt
Sauce:
2 tablespoons soy sauce
150 ml water
1 tablespoon shrimp paste
Blend:
2 tbsp fried peanuts
1 clove garlic
2 pieces chili sauce
1 teaspoon salt
Complement:
bean sprouts
thinly sliced scallions
thinly sliced celery
fried onion

Method:

     Beat eggs with salt and pepper until blended.
     Mix sliced knew with eggs until blended.
     For those into 4 pieces and fry the pancakes until cooked on both sides. Lift.
     Sauce: Stir the ground spices with other sauce ingredients until blended.
     Put out an egg on a serving plate.
     Give complementary and flush with the sauce.
     Serve immediately.

For 6 people

Milkfish Recipes Bumbu Bali - Bali

2011-05-16T13:39:00.000+07:00

Ingredients:

     500 grams of milkfish (@ 250 grams)
     1 whole lemon, take the water
     2 tsp salt
     Enough oil, for sauteing and frying

Puree

     6 red onions
     4 cloves garlic
     7 pieces of red pepper curls
     4 large red chilies, seeded
     3 cm ginger
     1 teaspoon salt
     3 tablespoons soy sauce
     1 tsp sugar
     150 ml water

How to make

clean milkfish, cut into three parts. Marinate with lemon juice and salt. Fry fish until golden brown, remove and drain. stir-fry ground ingredients until fragrant and cooked. Add soy sauce, sugar, salt, and water. Cook until sauce thickens. enter milkfish fry, cook briefly while stir well, remove from heat.

For 4 people

Mortar recipes carp (WEST JAVA)

2011-05-16T13:25:00.000+07:00

Ingredients:

     500 grams of carp (the contents of 2 tails)
     1 teaspoon lemon juice
     1 teaspoon salt
     3 stalks basil, take daunya
     Enough oil, for frying

Condiment

     4 red onions, roasted
     6 fruit chili sauce, grilled
     4 pieces of curly red peppers, roasted
     ½ teaspoon shrimp paste, roasted
     3 cm kencur
     ½ teaspoon salt
     2 tsp sugar
     1 piece of lime, take the water

How to make

clean the fish, wash and drain. Marinate the fish with lime juice and salt, let stand for 15 minutes. fry fish until cooked, remove and drain. Blend all sauce ingredients, then add lime water, stir well. fried carp put on top of chili before, penyet-penyet until sauces adhere. Sprinkle with basil leaves, serve.

For 2 people

Tip: in addition to burnt, sauce ingredients can also be fried with little oil.

Krengsengan Kambing Recipe – East Java

2011-05-16T13:17:00.001+07:00

Ingredients:

     500 grams of goat meat, cut into pieces
     800 ml of water to boil
     2 tablespoons shrimp paste
     2 tablespoons soy sauce

Puree

     10 grains of red onion
     5 cloves garlic
     5 pieces of curly red chili
     1 teaspoon pepper granules
     2 tsp salt
     80 ml cooking oil
     3 pieces of red chili, sliced thin oblique, saute briefly
     2 tablespoons fried onions for topping

How to make

stirring pieces of goat meat with shrimp paste, soy sauce, and seasoning the mashed. Give water, then cook until meat is tender and the water began to decrease.
enter a cooking oil, stir and continue cooking over low heat until meat is tender. Lift
kerengsengan sprinkle with sauteed red peppers and fried onions.

Recipes Kerengsengan

2011-05-09T14:46:00.000+07:00

Ingredients:

500 grams beef brisket
3 tablespoons cooking oil

Puree

7 red onions
3 cloves garlic
4 cloves red pepper curls
½ tsp grain
1 tomato
2 tsp salt

2 tbsp paste
2 tablespoons soy sauce
850 ml water
2 large red chilies, seeded oblique slice thinly, sauté briefly
Fried onions for topping

How to Make

cut into pieces of meat, then set aside. Heat oil and sauté ground spices until fragrant. Enter your chops. Stir and cook until juicy.
Add paste, soy sauce, and water. Stir well, cook meat until cooked and tender meat. Add sliced red pepper, stir briefly, then remove from heat. Sprinkle with fried onions.

For 4 People

Recipes for Asian Beef Kabobs

2011-05-09T14:42:00.000+07:00

Asian Beef Kabobs Recipe
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions

Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl. Reserve half to use as dipping sauce. Add remaining marinade to plastic bag. Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each green onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain off water.
6. Thread meat cubes onto skewers, alternating meat pieces with corn, zucchini and green onions. Brush once with marinade from plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until vegetables are cooked and meat thermometer inserted in meat registers 145*F (60*C) for medium-rare. Serve with reserved marinade for dipping and hot cooked rice, if desired.

Makes 6 servings.

Breaded lamb chops with grilled vegetables and polenta BBQ recipe

2011-05-09T14:35:00.003+07:00

This family-style recipe embodies the splendour of home cooking: simple, yet oh so tasty.

Ingredients

For the vegetables

1 14-oz can artichoke hearts
4 plum tomatoes, cut in half
2 baby eggplants, cut in half
1 small onion, divided into four wedges
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme
1 teaspoon white balsamic vinegar
Juice of 1 lemon
1/2 cup chicken broth

For the polenta

3 cups chicken broth
2 tablespoons butter
3/4 cup instant polenta
1/2 cup sour cream

For the chops

1/2 cup bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
8 lamb chops, about 1-1/2" thick

Method

To make the vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.
Remove vegetables from the bowl, shaking off excess marinade. Grill over Direct Medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.
To prepare the polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil. Add polenta and stir well. Reduce heat and simmer for 12 minutes, covered. Remove from heat and stir in sour cream.
To grill the chops: In a small bowl, mix together the bread crumbs, salt, and pepper. Roll each lamb chop in the breadcrumb mixture. Grill chops over Direct Medium heat for 9 minutes for medium-rare, turning once halfway through grilling time. Serve with creamy polenta and grilled vegetables.

Makes 4 servings.

Black Pepper Steak

2011-05-09T14:32:00.000+07:00

Make a delicious steak ala hotel was not difficult. Origin of meat selection is correct, appropriate processing techniques and the right spices, the steak itself was made in restaurant menus will be as good. Here's black pepper steak recipe, taste this seteak special because the spicy touch of black pepper. Recipes / Kitchen Test / photo: Budi Sutomo

Ingredients:
800 g of beef has in / sirloin
1 tsp black pepper, crushed
1 tablespoon soy sauce
2 tablespoons butter
Steak Sauce:
150 ml beef broth
2 tablespoons fresh liquid milk
2 tablespoons BBQ sauce
1 tbsp tomato sauce
½ tsp sugar
1 tsp plain flour
½ tsp nutmeg powder
40 tablespoons minced onion
1 teaspoon ground black pepper
1 tbsp butter / margarine
1 tsp fine salt
Setup Vegetables: boiled then stir-fry with a little butter, pepper and salt:
100 g carrots, diced
100 g green beans, diced
Directions:

Cut the meat against the fiber with each weighing 250 g. Soak in a solution of soy sauce, pepper and salt. Let the spices infuse for 30 minutes.
Heat the butter in a non-stick griddle. Fried seteak while inverted until cooked. Lift. Serve hot with vegetables and sauces complement the setup.
Sauce: Heat butter, saute onion until fragrant. Add flour and stir well. Pour sauce broth and other ingredients. Cook, stirring constantly until sauce boils and thickens texture. Lift.
Presentation: Arrange steak pieces in a serving dish, pour the steak sauce and serve with vegetables setup.

Makes 4 portions
Processing Steak Tips
Steak for maximum results, consider the following tips;

Whatever the flesh try to cut a way against vein / fiber so that the meat is not tough.
If the steak is served in big chunks, soak in longer seasoning for seasoning permeate the meat and berries pengempuk (papain powder) for the texture of meat is not tough.
Choose meats such as sirloin or part terlunak topside steak for maximum results. Select meat imports because it is more tender.
Never cook a steak for too long because the texture of meat will only see the loss of fluid. Sweet taste and juicy texture typical of meat is also reduced if you cook too long.
If meat is stored in the freezer, Layukan overnight in the refrigerator for the meat more tender and easily processed.
Steak maturity level there are several kinds, such as:

Very Rare: 225 gr cooked meat 1 minute each side. At this level, the outside of the meat changes color, while the inside is still raw.
Rare: for every 225 grams of meat, cooked 2 minutes each side. The color pink surface, is it raw and bloody.
Medium: 225 gr of meat cooked 3-4 minutes each side. The exterior of brown, pink it is almost cooked.
Well done: 225 gr cooked meat 5 minutes each side. Cooked meat, steak For fans of the maturity level is not recommended because the meat loses delicious.

Lo Mie Shanghai

2011-05-09T14:22:00.002+07:00

Ingredients:

     * wet noodles, 100 grams, boiled for 3 minutes, drained
     * shitake mushrooms, 3 grams
     * Leaves chives, 2 grams
     * bean sprouts, 2 grams, siangi
     * Shrimp peel, 10 grams
     * Chicken fillet, 15 grams, diced
     * Water chicken broth, 250 ml
     * tapioca flour, 2 tablespoons, dissolved in 2 tablespoons water
     * Egg chicken, 1 / 2 points, beat off

Shanghai Noodles Lo Seasonings:

     * Salt, 1 / 2 teaspoon
     * Pepper powder, 1 / 2 teaspoon
     * Sesame oil, 1 teaspoon
     * Garlic minced, 1 teaspoon

How to make Shanghai Noodles Lo:

Mix all ingredients, add egg. Mix well. Enter in the broth, cook until boiling. Add mushrooms, shrimp, chicken, chives, and bean sprouts.
Pour the starch solution into it, stirring until thick and boiling. Lift.
Arrange noodles on a serving bowl, flush with the broth. Serve.

Serves 1

Mie Ala Hongkong

2011-05-09T14:21:00.000+07:00

Hong Kong Noodle is included in the process of cooking simple, but the taste makes the tongue swaying.

Ingredients Noodles a la Hong Kong:

     * wet noodles, 150 grams
     * Chicken sweet, 75 grams, cut into thin lengthwise
     * shitake mushrooms, 5 grams
     * mustard greens, 10 grams, then cut siangi
     * sprouts, 5 grams, siangi
     * fried onions, to taste

Spices Noodles a la Hong Kong:

     * Salt, 1 / 2 teaspoon
     * Pepper powder, 1 / 4 teaspoon
     * Oil onion, 1 tablespoon

How to make Noodles a la Hong Kong:

    1. Boil noodles with cabbage and bean sprouts for 3 minutes, remove and drain.
    2. Mix all ingredients in a serving bowl, add noodles. Mix well.
    3. Arrange chicken and shitake mushrooms over noodles, sprinkle with fried onions. Serve.

Recipe for 1 serving Hong Kong-style noodles

Gudeg Jogja

2011-05-09T14:19:00.002+07:00

Ingredients:

- 3 cans of young jackfruit (young jack fruit)
- 1 can coconut milk
- 800 ml of water and tea
- boiled eggs taste (ngrebusnya do not run as long as solid aja), skinned
- know the white / out skin (optional)
- 125 grams of brown sugar, coarse combed
- 1 tablespoon cooking oil
- bay leaves to taste

Spices that are:
- 6 garlic
- 1 / 2 red onion
- 2 tsp coriander seeds
- 3 / 4 tsp cumin
- 1 tablespoon salt
- galangal taste
- 1 stalk lemongrass (white part grab)

Sambal Paste:
- red chilli / cayenne pepper / dried chili (but boiled first) to taste
- salt to taste
- paste to taste
- brown sugar to taste
- tomato taste (fried first)

Cooking Directions: 1.Nangka filtered and washed, because the water preserved to make a sour taste.
2. Stir-fry ground ingredients until fragrant, put brown sugar and bay leaves.
3. Enter the jackfruit and boiled eggs, stirring until thoroughly blended with spices.
4. Add coconut milk and water until all jackfruit tea and eggs submerged.
5. Cover the pan and cook over open fires kecil.Jangan often, just 1 / 2 hours.
6. Kalo is long enough to try diicipi have to taste what is not.
7. Enter to know when the water left over a half, so know not too hard.
8. Cook until the water is low / almost dry.
9. Ready to serve and eat with hot white rice and sambal shrimp paste, or it could be with meat or chicken as a side dish Empal enhancements.

How to Make Sambel Paste:
1. Blend all ingredients.
2. Saute with a little oil until slightly dry.

Fish Stew with Lemongrass and Turmeric – Kepala Ikan

2011-05-09T14:18:00.002+07:00

Ingredients:
1 ½ lbs (700 g) whole snapper, tuna or sea bream, or fish fillets
1 tablespoons oil
4 cups (1 liter) water
1 teaspoon salt
3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised
5 kaffir lime leaves
2 red finger-length chilies, sliced
2 spring onions,cut into lengths
Crispy Fried Shallots – see our sambals categories-
Spice paste
1 ½ in (4 cm) fresh turmeric, peeled and sliced, or 1 ½ teaspoons ground
2 in (5 cm) ginger, peeled and sliced
2 to 3 red finger-length chilies, deseeded
6 shallots, peeled
3 cloves garlic, peeled
Cooking Directions:

If using whole fish, scale, gut and clean the fish, then make several shallow diagonal slits on each side
Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning
Heat the oil in a wok over high heat and stir-fry the Spice Paste for 1 to 2 minutes until fragrant. Add the water, salt,lemongrass and kaffir lime leaves, and bring to a boil. Add the fish is cooked, 7 to 10 minutes. Adjust the taste with more salt or water as desired and remove from the heat.
Transfer to a serving platter and serve hot with stearned rice, garnished with sliced chili, spring onions and Crispy Fried Shallots (if using).

Beef Soup with Chilies and Tamarind – Daging Balacan

2011-05-09T14:17:00.002+07:00

This soup from timor in eastern Indonesia has a wodersweet-sour edge to it

Ingredients:
8 cups (2 liters) water
2 lbs (1 kg) top round or sweeting beef
3 tablespoons oil
5 shallots, peeled
1 teaspoon dried shrimp paste (trasi), dry roasted
2 tablespoons shaved palm sugar or dark brown sugar
1 tablespoon sweet Indonesian soy sauce (kecap manis)
2 tablespoon tamarind juice
1 teaspoons salt
2 to 3 red finger-length chilies, deseeded and sliced into strips
2 spring onions, cut into short lengths
Cooking Direction:

Bring the water to a boil in a large pot. Add the beef, reduce the heat to low and simmer until the meat is half cooked, about 15 minutes. Turn off the heat. Remove the beef from the stock and drain. Strain and reserve the stock
When cool enough to handle, cut the beef into cubes. Heat 2 tablespoons, of the oil over medium heat in a skillet and pan-fry the beef until cooked, 2 to 3 minutes. Remove from the heat and set aside
Grind the shallots, garlic, dried shrimp paste and sugar to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside
Heat the remaining oil in a wok over medium heat and stir-fry the ground paste until fragrant, 3 to 5 minutes, add the beef cubes and sweet Indonesian paste, until the beef Is tender, 10 to 15 minutes. Adjust the taste with more salt or tamarind juice as desired, stri in the sliced chilies and spring onions, and remove from the heat. Serve hot.

Spicey Beef in Coconut (Beef Rendang)

2011-05-06T12:52:00.000+07:00

This is one of the most popular Indonesian dhises, which originated in Padang, West Sumatra, and features chucnks of beef stewed in coconut and spices.

Ingredients:
2 lbs (1 kg) top round or stewing beef
2 tablespoons oil
2 cup s (500 ml) coconut cream or 3 cups (750 ml) thick coconut milk
3 salam leaves
3 kaffir lime leaves
3 fresh turmeric leaves (optional)
1 cinammon stick
2 tablespoons shaved palm sugar or dark brown sugar
2 teaspoons salt
Crispy Fried Shallots (page 34), to garnish
Spice Paste
1 teaspoon black peppercorns
3 in (8 cm) fresh galangal, peeled and sliced
2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced
2 in (5 cm) fresh ginger, peeled ad sliced
6 to 8 red finger-length chilies, deseeded
12 shallots, peeled
10 cloves garlic, peeled
Cooking Direction:

Prepare the Crispy Fried Shallots (see our Pickles, Sambal and Dipping Sauces)
Cut the beef into bite-sized chunks and set aside
Make the spice paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning
Heat the oil in a work high heat and stir-fry the Spice Paste until fragrant, 1 to 2 minutes. Add the beef chunck and all the other ingredients, except the Creispy Fried Shallots, and bring to aboil, stirring constantly. Reduced the heat to medium and simmer uncovered for about 1 hour, then reduce the heat to low and continue simmering for 1 more hour, stirring from time to time until the meat is very tender and most of the liquid has evaroted. By this time, the oil will have separated from the milk. Continue to stir-fry the beef in this oil for about 25 minutes until it turns a dark brown color, ten remove from the heat.

Karedok Raw Vegetable Salad with Palm Sugar Dressing

2011-05-06T11:32:00.000+07:00

The Sundanese of west java are renowned for their love of vegetables, both raw and cooked, and often eat them as between-meal snacks. Serve Karedok with rice as part of main meal.

Ingredients:
¼ head round cabbage
1 small cucumber
2 cups (100 g) bean sprouts, seed coats and tail discarded
1 slender Asian eggplant, thinly sliced
1 cup (100 g) thinly sliced green beans
2 tablespoons Crispy Fried Shallots (see our sambal recipes), to garnish
Krupuk Shrimp crakers (see our sambal recipes) to serve
Karedok Dressing:
1 in (2 ½ cm) fresh kencur root, peeled and sliced
3 to 4 red finger-length chilies, deseeded
3 cloves garlic, peleed
3 tablespons shaved palm sugar or dark brown sugar
½ teaspoon dried shrimp paste (trasi), dry roasted
2 tablespoons tamarind juice (see our recipes sambal)
2 tablespoons warm water
1 teaspoon salt
Cooking Directions:

Prepare the Crispy Fried Shallots by following the recipe on sambal categories
To make Karedok Dressing grind all the ingredients to a smooth paste in a mortar or blender. Set aside
Separate the cabbage leaves, rinse well and shake dry, then slice them wise and slice the quarters across very thinly. Place in the bowl with the cabbage. Rinse and drain the bean sprouts and place in the bowl. Add the eggplant and green beans
Pour the dressing over the vegetables and toss well. Garnish with Crispy Fried Shallots and serve with krupuk.

Lobster in Yellow Sauce – Udang Pantung Kuning

2011-05-06T11:31:00.000+07:00

Ingredients:
4 small lobster (about 1 lbs/500 g each)
6 cups (1 ½ liters) water
2 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
2 kaffir lime leaves
¼ teaspoon white vinegar
1 ½ cups (375 ml) coconut cream
1 teaspoon salt
Crispy Fried Shallots – see our sambal categories
Spice Paste
3 candlenuts, roughly chopped
2 to 3 red finger-length chilies
5 shallots, peeled
3 cloves garlic, peeled
2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teapoons ground turmeric
2 in (5 cm) ginger, peeled and sliced, or 2 teaspoon ground turmeric
1 ½ teaspoons coriander seeds
1 ½ teaspoon dried shrimp paste (trasi), dry-roasted – see our sambal
2 tablespoons oil
1 salam leaf
2 table spoons tamarind juice – see our samabal catagories
Cooking directions:

Prepare the Crispy Fried Shallots by following the recipe on sambals categories
Scrub and clean the lobster. Bring the water to a boil over medium heat in a pot, add the lobster. Bring the water to a boil over medium heat from the heat and immedietly plunge them into a basin of iced water for 1 minute to cool. Strain and reserve the stock. Drain the lobster and remove the meat from the shells. Discard the shells.
Prepare the Spice Paste by grinding all the ingredients (except the oil, salam leaf and tamarind juice) to a smooth paste in a mortar or blender adding a little oil if necessary to keep the mixture turning. Heat the oil over medium in a wok or skillet and stir-fry the Spice Paste until fragrant, 3 to 5 minutes, then add the salam leaf and tamarind juice and simmer for about 2 minutes, then remove from the heat. Set a side.

Grilled Sandwiches Recipes

2011-05-06T11:29:00.001+07:00

Sandwiches or sandwich Indonesian language is the food in the form of two slices of bread a pinch of meat, vegetables, cheese or a variety of friends eating the bread and sauce usually flavored or so it feels better. Various types of bread can be used for sandwiches and depended on the content, the surface of the bread is usually dioles little mayonnaise, butter, margarine or olive oil that functions as an adhesive and flavor enhancer.
In a country with a population who are not eating rice, sandwiches are usually taken to school or to the office in a box called the lunchbox or in a brown paper bag called a brown bag (sandwich bags) to be enjoyed as lunch.
Suitable for breakfast, for lunch, especially for children who are still in school. Way too easy, and serve it fast enough. For the filling can be kreasikan according to taste.

Fuel Sandwich Bread Ingredients:

    * 8 sheets of white bread.
    * 2 tablespoons margarine, to spread.
Bread Sandwich Filling Materials Fuel:

    * 250 grams of canned tuna. / Can be replaced with cingcang beef or chicken or sausage
    * 2 hard boiled eggs, peeled, finely chopped.
    * 4 slices of cheese.
Sandwich Sauce Ingredients:

    * 5 tablespoons mayonnaise.
    * 2 tablespoons of tomato sauce.
    * 2 tablespoons sweetened condensed milk.
    * ¼ teaspoon pepper powder.
    * ¼ teaspoon salt.
Supplementary Material Sandwich:

    * Leaf lettuce, sliced tomato, sliced onion.
How to Make Sandwich Bread Fuel:

Print bread into interesting shapes (eg dinosaurs), then bake until browned.
Make the sauce: Mix mayonnaise with tomato sauce and sweetened condensed milk. Mix well and set aside.
Make it: Mix the tuna and chopped egg. Then mix with the sauce. Mix well.
Take a piece of bread, spread with margarine. Put lettuce, sliced onions, mix the contents, tomatoes, cheese slices and cover again with the bread. Serve.

To 4 pieces.

Grilled beef ribs (Steak Iga Bakar)

2011-05-06T11:28:00.000+07:00

Ingredient:
1 recipe boiled beef ribs

Spice Rub:
5 cloves garlic
10 pcs red onion
2 red chilli
½ teaspoon salt
1 tsp coriander
1 tsp brown sugar
3 btr hazelnut
1 cm ginger
1 cm kencur
3 tablespoons oil

Steak Sauce:
2 tablespoons oil
10 pcs red onion, puree
5 cloves garlic, crushed
50 g onion, chopped
25 gr flour
250 ml broth soup
125 ml water stew curry
100 ml tomato sauce
25 ml soy sauce
1 teaspoon salt
1 tsp pepper

Complement:
150 g French fries
100 gr hive bean

Directions:
1. Spice Rub: blend all ingredients. Stir fry ground ingredients until fragrant and cooked. Remove and set aside.
2. Sauce: heat oil, saute onion, garlic and onion until fragrant. Stir together flour, add broth and curry cooking water, cook until thick. Add tomato sauce, soy sauce, salt, pepper and stir well.
3. Brush the ribs with spices, grilled over coals until lightly browned. Serve ribs with sauce and complement.

For 6 People

Recipes for Grilled Lamb

2011-05-06T11:27:00.000+07:00

Grilled Lamb Recipe
5 pounds boned lamb roast
4 tablespoons minced garlic
2 teaspoons ground cinnamon
1 tablespoon ground allspice
1 cup fresh mint leaves, torn
1/4 cup extra virgin olive oil
1. Prepare a grill.

2. Place lamb in a 13 x 9-inch microwave-safe baking dish.
3. In a small bowl, mix together garlic, cinnamon, allspice, mint and olive oil. Spread evenly over the lamb. Cover and microwave on medium for about 20 minutes, or until the internal temperature reaches 110° to 120°F.
4. Remove the lamb to a grill and cook on medium-high until the surface blackens and the meat is tender (a meat thermometer should register 155° for medium). Let stand for at least 10 minutes before carving. Makes 10 servings.

Lime Basted Lamb Kebabs Recipe
3/4 cup lime juice
1/3 cup granulated sugar
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro leaves
1 teaspoon crushed dried rosemary
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lamb, cut into 1-inch cubes
1 (16-ounce) package frozen pearl onions
4 peaches, pitted and quartered
8 (10-inch) bamboo skewers
1. In a large plastic bag or bowl with a lid, combine lime juice,
sugar, olive oil, cilantro, rosemary, garlic, salt and pepper.
Remove 1/2 cup marinade; set aside for basting. Add lamb and
onions; close plastic bag or place lid on securely. Refrigerate for
30 minutes, turning the bag or stirring every 10 minutes.
2. Preheat grill.
3. Remove lamb and onions from marinade. Thread lamb, onions
and peaches onto 8 skewers. Grill for 10 to 15 minutes, or until
done, basting with reserved marinade. Serve hot.
Minted Lamb Kebabs Recipe
1 (12-ounce) jar mint jelly, divided use
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 pound boneless leg of lamb, cut into cubes
2 zucchini, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut in wedges
8 mushrooms
1. Combine 1/2 cup jelly, rosemary and black pepper in small
saucepan. Cook over low heat until jelly is melted. Cool;
transfer to medium bowl. Add lamb; cover and refrigerate for 2
hours.
2. Preheat grill or broiler.
3. Thread lamb and vegetables alternately on skewers. Grill or
broil to desired degree, brushing with remaining jelly and
turning skewers frequently.
Persian Lamb Kebabs Recipe
1/2 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
6 bay leaves
2 pounds lamb, cubed
4 tomatoes, cut in large chunks
2 green bell peppers, seeded and cut in large chunks
2 eggplants, cut in large chunks
1. Combine oil, lemon juice, garlic, salt, pepper and bay leaves in
a medium bowl. Add lamb and marinate for 4 to 5 hours in the
refrigerator, turning once to coat meat.
2. Prepare grill for cooking.
3. Thread lamb and bay leaves, alternating with tomatoes, bell
peppers, and eggplant onto skewers. Brush with marinade. Grill
over medium-high heat until lamb is brown and cooked through,
about 5 minutes on each side. Serve hot.