VARIOUS COLLECTION OF FAVORITE RECIPES

Urap ( Cooked Vegetables with Coconut )

2011-04-19T05:10:00.000+07:00

Ingredients:

8 oz fresh green beans
8 oz bean sprouts
4 carrots
1 can bamboo shoots
small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
1 tsp chilli sauce (sambal ulek)
1 tsp salt
2 tbsp lime juice

Directions:

Wash bean sprouts, pinching of any brown tail.
Pour boiling water over bean sprouts, then rinse under cold water tap.
Drain well.String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
Scrub carrot and cut into thin strips, cook until tender. Drain well.
Slice cabbage, discard the center stem.
Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
Cut bamboo shoots into strips the same size as the beans.
Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan.
Mix thoroughly together.
Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.Put vegetables in a steamer and steam for 5-8 minutes.
Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture.
Use as an accompaniment to a meal, or as a salad by itself.

6-8 servings.

Lemper (Rice Rolls with Spicy Filling)

2011-04-19T05:09:00.000+07:00

Ingredients :

500g (1lb) glutinous rice
2 cups water
1 cup thick coconut milk
250g (8oz) finely chopped chicken
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons oil
2 cloves garlic, crushed
2 curry leaves
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon dried shrimp paste (trasi)
squeeze of lemon juice
squares of banana leaf or aluminium foil

How To:

Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.
Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.
Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.
Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.
Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.
Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.
Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.
Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.
Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.
These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.
They are served at room temperature as a snack.

Kue Lumpur (Indonesian Mud Cake)

2011-04-19T05:04:00.000+07:00

Ingredients:

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

How to:

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.

Putu Ayu (Steamed Coconut Cupcakes)

2011-04-19T05:00:00.000+07:00

Ingredients:

1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 tsp baking powder
1/2 tbsp green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 tsp salt

How to:

Grease 15 cupcake moulds.
Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
Fold in the food coloring and stir to combine.
Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
Fill the moulds with batter until full.
Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

Rempeyek Kacang (Javanese Peanut Chips)

2011-04-18T15:09:00.000+07:00

Exotic snacks, that's all I can say, enjoy... :)

Ingredients:

150 gram rice flour
475 cc thin coconut milk from ¼ half aged coconut
4 cloves garlic, finely chopped
1 Tbs. dry roasted coriander seeds
1level tsp. salt
2 lime leaves
300 gram peanuts, choose the dry ones
600 cc oil for frying

Instructions:

Grind garlic, coriander, salt and lime leaves together.
Mix flour, coconut milk, ground ingredients. Stir well.
Prepare a small pan, add a soup ladle half full of oil and heat it over a medium flame.
Take one soup ladle full of dough and one tbsp of peanuts and put it into the pan.
Press to make a flat round form.
Fry until brownish.
Remove and drain.
Repeat until all dough is used.

This recipe originates from:
http://www.melroseflowers.com

The picture above originates from:
http://www.fishingvalley.net

Gado-gado

2011-04-17T10:15:00.000+07:00

The famous Indonesian salad served with a rich peanut sauce.

SAUCE:
1/2 ts Galangal powder (Laos)
1 Fresh hot red or green chile, sliced
1 Clove garlic, sliced
1 tb Dark brown sugar
1/2 ts Salt
1 c Coconut milk
1/2 ts Shrimp sauce
4 tb Natural peanut butter
1 tb Tamarind liquid
1 Square inch lemon peel

VEGETABLES:

1 c String beans in 2-inch pieces
1 c Julienne of carrot
2 c Shredded Napa cabbage
1 c Fresh bean sprouts
1 c Cooked, sliced potatoes
1 c Sliced cucumber

GARNISH:
1 Piece tofu, fried brown, cut into nine cubes
1 sl Tomato
2 Hard-cooked eggs, sliced
2 md Onions, sliced, fried until golden

Directions:
Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.

Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.

Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.

Martabak Telor (Deep Fried Beef Rolls)

2011-04-17T10:12:00.000+07:00

Martabak actually originates from India, but Indonesians have their own style, check it out:
Dough:
* 450g plain flour
* 175cc water
* 1/2 tsp salt
* 1 tbsp frying oil

Ingredients:

* 120cc oil
* 4 cloves garlic
* 750g minced beef
* 2 shallots
* 1 onion
* 2 tbs chopped chinese celery leaves
* 1 tbs curry powder
* 4 eggs
* 1 leek, halved lengthwise and sliced
* 1 tsp salt
* 1/2 tsp pepper

Dough:

Mix all the dough ingredients and knead them into an oily elastic dough.
Cover in a plastic wrap and leave in room temperature for 2 hours.
Divide the dough into four and roll each piece into a ball. Roll them out with lightly oiled rolling pin to make a large thin circle.

Filling:

Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..
Add onion, celery leaf and curry powder stirring until well mixed.
Put aside to cool it.
Add 3 eggs, leek and pepper to 3 and mixed thoroughly.
Heat 2 tbs oil, spread one rolled dough, put 1/4 of filling on the center of the dough circle and, fold in the sides and ends to comletely enclose the filling.
Fry until browns, flip and fry the other side.
Cut into pieces and serve.

Here you can watch The Street Style Martabak In Action, Although It has some differences from description above, Hope It helps :)

Content source:
www.ne.jp/asahi/miho/selamatmakan/recipe

Image source:
http://thearisan.com

Ayam Bumbu Rujak (Mixed Spicy Chicken)

2011-04-17T09:56:00.000+07:00

Two words : Delicious and Spicy...

Ingredients:

* 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

Instructions:

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.

Content source:
http://www.melroseflowers.com

Image source:
polkadot.blogs.friendster.com

Coto Makassar ( Makassar Traditional Beef Soup)

2011-04-17T09:52:00.001+07:00

Ingredients:

Shallots 2
Garlic Cloves 3
Salam Leaves 3
Corriander Seeds 1/2 Tablespoon
Water 8 cup
Lemon grass 1, bruised
Lime leaves 3

Oil 2 Tablespoons
Salt as needed
Crispy fried shallots 1/3 cup (condiment)
Limes 2, cut into wedges
Sweet soy sauce 1/3 cup
Sambal soto (condiment)
Beef chuck 2 ½ lbs (add intestine, tripe, lung, etc)
Peanuts 1 oz, roasted
Chinese celery 1/3 cup (chopped)
Galangal 1 slized
Brown Bean sauce 1 Tablespoon
Holland Hot Pepper 1

Instructions:

Simmer beef chuck with 8 cups of water in a pot (cook tripes
and intestines separately, add to beef when they are done)
until thouroughly cooked. Cut beef into big chunks then return
them to the pot.

Ground shallots, garlic, coriander seeds, roasted peanuts,
and Holland red pepper to a fine paste. Heat a frying pan,
add oil then saute spice paste for about 5 minutes. Add lemon
grass, galangal, salam leaves, and lime leaves to the frying
pan and saute for 2 more minutes. Transfer this paste to the
pot and simmer until beef pieces are tender.

Serving suggestion:

Divide rice or "lontong" (rice rolls) into serving bowls then
top with the soup. Top the soup with your choice of condiments.

Soto Ayam (Indonesian Clear Chicken Soup)

2011-04-17T09:52:00.000+07:00

This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Found in Sunset Magazine, January 2007. In the magazine, they talk about having a no RSVP soup party which is low pressure & high commitment. You provide the soup & your guests provide the bread or drinks or nothing at all - no stress. A great way to get to know your neighbors. Serve all the garnishes on the side so that your guests may create whatever combination they like. Up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.

1/3 cup peeled garlic cloves

1 cup sliced shallots

1/4 cup salted roasted macadamia nuts or blanched almonds

6 slices fresh galangal or fresh ginger, thinly sliced

1 teaspoon ground turmeric

1 tablespoon salad oil

2 1/2 quarts fat-skimmed chicken broth

1 stalk fresh lemongrass, yellow part only (12-15-inches) or 3 slices lemon
peel, yellow part only (1/2 x 4-inch)

1 1/2 lbs chicken breasts

4-6 ounces dried bean thread noodles (saifun, garnish)

salt, to taste

fresh ground black pepper, to taste

3 cups finely shredded cabbage (garnish)

3 cups bean sprouts, rinsed and drained (garnish)

1 cup thinly sliced green onions (both parts, garnish)

1 cup diced roma tomatoes (garnish)

1 cup chopped fresh cilantro (garnish)

4 large hard-cooked eggs, shelled and cut into wedges (garnish)

2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)

1/2 cup fried shallots (garnish)

lime wedges (garnish)

chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili peppers (garnish)

Instruction:
In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
Stir in broth, cover, and bring to a boil.
Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
Crush stalk with the back of a knife, then cut into 3-inch pieces.
Add to broth.
Add chicken breasts to broth.
Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
Lift out chicken and let cool at least 10 minutes.
Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
In a bowl, pour 5 cups hot water over bean thread noodles.
Let stand until the noodles are tender to bite, about 5 minutes; drain.
If desired, snip through noodles with scissors to make shorter strands.
Season broth with salt and pepper to taste.
Return to a boil over high heat.
Tear the chicken into shreds.
In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
Pour hot broth into a tureen or pitcher.
Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
Ladle or pour hot broth into bowls.
Sprinkle with potato chips and fried shallots.
Add juice from lime wedges, chili sambal, and more salt and pepper to taste.

Terang Bulan / Martabak Manis (Sweet Martabak) (Indonesian Sweet Pancakes)

2011-04-17T09:51:00.000+07:00

Martabak manis is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are known as "martabak manis" ("sweet martabak"). Other Indonesians call the pancakes as "terang bulan" or "kue pinang bangka". These pancakes are also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis are pan-cooked in a very large amount of shortening. A thin batter is poured into a specially shaped pan. After cooking, the pancake is ready to be topped: often with cheese, and/or shortening, and/or chocolate, and/or peanuts.

(source: http://users.tpg.com.au/stanolin/recipes/terangbulan.html)

Ingredients for wrapper:

230 gr Self-raising flour
20 gr Tapioca Flour
375 ml Warm Milk
150gr Sugar
2 Eggs
1 pack Fermipan (instant yeast/ragi, 1 pack=11 gr)
1 tsp Baking powder

Fillings:
Sweet Condensed Milk
Sugar
Chocolate sprinkle
Shredded tasty cheese
Coarse Ground Peanuts (optional)
Margarine

Directions:

Mix self-raising flour, tapioca flour and sugar.
Mix yeast with warm milk, stir well. Add into the flour mixture and stir until well combine.
Add in the eggs one by one while stirring continuously until well combine.
Close the mixture using warm wet tea towel and put it in warm place (or in warm oven) for about 20 minutes until it is bubbling on top.
Divide the mixture into four. Heat a teflon skillet (20 cm diameter) with low heat, grease the skillet with margarine. Pour in one part of the mixture. Put on the lid (best using glass lid as you could see what happen inside). Cook for about 10 minutes or until the top full with holes and dry. Sprinkle some sugar, put on the lid for 5 seconds and take it away from the heat.
Take out from the skillets and put onto a flat surface, grease the top with some margarine. Drizzle with sweet condensed milk, sprinkle with coarse ground peanuts, shredded cheese, chocolate sprinkle. Fold into half circle, spread the outside skin with margarine again and cut into 8 pieces.

Recipe source:
http://users.tpg.com.au/stanolin/recipes/terangbulan.html

Image source:
http://www.pbase.com/archiaston/image/73753317

Ayam Masak Tauco (Chicken Cooked with Salted Yellow Beans)

2011-04-17T09:39:00.000+07:00

Indonesians develop their Culinary Skills by embracing and combining other ethnics cooking style and ingredients. Such example is Tauco, it's a kind of salted yellow beans that originated from chinese cooking ingredient.

Ingredients:

1 Medium Roasting chicken
2 Onions
4 Cloves garlic
2 tsp Dark soya sauce
3 tbsp Tauco (salted yellow beans)
1 tsp Brown sugar
1 tsp Paprika (optional)
1/2 tsp Chilli powder
1 tsp Ground ginger
2 tbsp Vegetable oil
1/2 cup Tamarind water
1 cup Water

How to:

This recipe calls for tauco which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash em up yourself. Thai markets carry them.
Cut the chicken into serving pieces; wash, and dry. Slice the onions. Pound the garlic and the tauco into a smooth paste.
Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco.
Put in the soya sauce and the rest of the ingredients. Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce.
Serve hot.
Makes 4 servings.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7.

Content source:
http://www.bigoven.com

Image source:
http://ningnong.multiply.com/recipes/item/126

Sepat Banang (Fish Dish From Sumbawa)

2011-04-17T09:38:00.000+07:00

Sumbawa is a beautiful island of Indonesia. It has unique cultures. Most of its residents are from Sasak, Bima, Sumbawa and Bali ethnic groups. But unfortunately its culinary richness is still not widely exposed even to Indonesians. So it's still a lot more to explore from this unique island that is still considered as a neighbor to Bali which most of foreigners already know.

The recipe below is taken from an Amazing book by the author that compiled many Original Indonesian Recipes, Sri Owen, in "Indonesian Regional Cooking"

Ingredients:

4 Medium Red Snapper
1 Lime Lime Juice
1/2 Teaspoon Salt
8 Jumbo Shrimp
3 Large Macadamia Nuts
3 Medium Shallot
1 Large Red Chiles
2 Medium Bird's Peppers
1/2 Cup Chicken Broth
1 Large Eggplant -- Roasted
2 Medium Tomatoes -- Chopped
Salt And Pepper -- To Taste
20 Leaves Basil -- Chopped

How to:

Marinate fish and shrimp in lime juices and salt for at least 2 hours.
Place nuts, shallots, both chilies and broth in a blender. Blend to a paste.
Skin the roasted eggplant and chop into small pieces.
Coat fish and shrimp in the paste. Remove and set aside. With the remaining paste, add the eggplant pieces, tomatoes,salt and pepper.
Saute fish and shrimp until done about 4 minutes per side. Heat the eggplant mixture to a serving temperature.
Serve fish over rice, topped with eggplant mixture and sprinkled with basil.

Gangan (Belitung style fish soup)

2011-04-17T09:37:00.000+07:00

This is a Belitung / Belitong Style Fish Soup. Indonesian Popular Novelist Andrea Hirata who wrote the Tetralogi, "Laskar Pelangi", "Sang Pemimpi", and "Edensor" stated the menu as one of his favorite dishes in one interview.

Honestly, this is a very unique dish for me... It has Cassava cut into pieces and added into the soup, Hm.. that's very tempting...

Ingredients:

500 gr ikan bandeng (mackarel)
500 gr singkong (cassava)
1000 ml water
2 salam leaves
1 tsp asem (tamarind)
1 tsp palmsugar
1/2 tsp salt

Spices to grind:
2 shallots
3 candlenuts
4 cloves garlic
3 cm ginger
2 cm laos
3 cm turmeric
4 red chillies
1 tsp shrimp paste / terasi /belacan
1 lemon grass

Directions:

Clean the fish and slice it into pieces.
Slice the singkong (cassava) into small pieces.
Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a pan the water and add the spices, the salam and the singkong (cassava).
Lower the heat and add the fish, the salt and the palmsugar and let it simmer slowly until the singkong and the fish are cooked.

Recipe source:
http://asianrecipe.eu/indonesian/sopsoto/616-gangan-fish-soup-with-cassave-from-belitung

Image source:
http://rustameffendie.multiply.com/journal/item/1

Tempe Bacem (Sweet Taste Tempe / Tempeh)

2011-04-17T09:22:00.000+07:00

Ingredients:

7 oz Indonesian Cuisines tempeh, sliced
1 stem (stalk) of lemon grass, crushed/smashed flat
2 bay leaves
1/2 inch of fresh galanga, crushed/smashed flat
2 1/2 cups of tap water
1/2 tsp ground coriander
1/2 medium size red onion, chopped fine
1 medium size clove of garlic, crushed/smashed flat
1 tsp of salt
2 tbs of brown sugar
1/2 tsp of coconut powder
1 tsp of "sambal oelek" (coarse red chili sauce), if you like it sweet and "hot".

How to prepare them:

Mix all ingredients.
Slow cook them on medium heat untill most of the "bumbu" solution (mixture of condiment) is absorbed by the tempeh
Stir occasionally
Finally, fry the tempeh submerged in sufficient oil on medium-high heat until the color of the tempe changes to light brown, but the tempe is not crispy.
Serve warm. Enjoy!

Wait no longer, Learn The Indonesian Way of Cooking...

"Cooking the Indonesian Way: Includes Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)"

Recipe source:
http://www.soytempeh.com/TempeBacem.html

Image source:
http://k43.pbase.com/g4/76/410576/2/60953782.P1090565copy.jpg

Gulai Paku (Fern Tips in Coconut Milk)

2011-04-17T09:21:00.000+07:00

Ingredients:

Large bunch edible ferns ( or 300 g/10 oz English spinach or amaranth)
50 g ( 1 ½ oz) salted or smoked fish thinly sliced (or dried prawns)
750 ml ( 3 cups) coconut milk
1 stem lemongrass bottom
14 cm ( 5 ½ in) only bruised
1 turmeric leaf
3 kaffir lime leaves
2 slices asam gelugor ( dried garcina fruit)
125 ml ( ½ cup) thick coconut milk salt to taste.

Preparations:

Pinch off and reserve the soft fern tips remove leaves from the tough stems discarding stems wash the tips and leaves thoroughly then drain there should be about 300 g (10oz) set aside.
Put fish coconut milk lemongrass turmeric and lime leaves and asam slices in a large saucepan and slowly uncovered until slightly thickened 8 to 10 minutes.
Add the ferns and simmer uncovered stirring frequently until tender 3 to 4 minutes add thick coconut milk and bring to the boil stirring constantly simmer 2 minutes taste and add salt in desired.

Serves 4
Preparation time : 15 mins
Cooking time : 25 mins

Recipe and Image Source:
http://www.indolists.com/recipe/Article/Fern-Tips-In-Coconut-Milk--Gulai-Paku-/1525

Ikan Pepes Bumbu Merah (Spicy Fish Baked In Banana Leaves)

2011-04-17T09:10:00.000+07:00

Pepes is an Indonesian Traditional Steamed Cooking Style that's very popular around West Java (Jawa Barat). Pepes dish locks the original aroma and taste. It also help the spices to be better absorbed.

Carp fish is often used to prepare the dish, but I personally prefer Patin Fish (Silver Catfish) it's more greasy and tasteful.

Ingredients:

1 kg whole fish (carp or snapper)
1 chopped tomato
1 stalk green onion
1 stalk lemongrass
5 salam leaves
50 g kemangi leaves (sweet basil)
salt
1 tsp. sugar
2 tbl. salad oil
banana leaves or aluminum foil to wrap

Spice paste, grind the following ingredients:

2 cloves garlic
4 shallot
2 cm ginger
2 cm turmeric
50 g fresh chili pepper
5 candlenut
5 g tamarind
1/2 tsp. salt
25 cc water

Directions:

Scale and clean the fish.
Take out the intestines but not the egg.
Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.
Marinade the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.
Add cooking oil to the spice-paste, mix.
Coat fish with spice paste.
Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.
Wrap the fish in banana leaves or aluminum foil.
Steam with medium fire, 30 minutes. Use pressure cooker for faster cooking time and better taste.
Let it cool and grill the wrapped fish over charcoal fire.

Explore The Excitement of Southeast Asian Taste through a Very Comprehensive and Reliable Source :
"Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali"

Recipe source:
http://en.wikibooks.org/wiki/Cookbook:Pepes_Ikan

Image sources:
http://www.desertmodernism.com

Ayam Goreng Yogyakarta / Yogya / Jogja ( Yogyakarta Style Fried Chicken)og

2011-04-17T09:09:00.000+07:00

Yogyakarta often called Jogja is one of main Indonesia Tourism Destinations. Yogyakarta has rich cultural and historical heritage. Yogyakarta once was The Capital of Mataram Kingdom.

One of the great historical and cultural heritage that remains and well preserved until now is "The Temple of Borobudur" established in the ninth century by the dinasty of Syailendra. Jogja is also famous of its beautiful tropical scenes and covered by a large areas of rice fields. So, if you plan to go on a vacation next summer, try Jogja...

Now, let's prepare a dish from Jogja, "Ayam Goreng Yogyakarta"

Ingredients:

1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying

Spices:

1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.

How to:

Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste.
Heat the oil in a large pan or wok.
Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant.
Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked.
The water should have evaporated by now and the chicken should have a brown spicy skin.
Allow the chicken to dry a little then heat oil for deep frying.
Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
Serve with sliced cucumber and thin carrot strips as a garnish.

Recipe and image source:
http://www.wokme.com/recipes/indonesian/ayam_goreng_yogya.htm

Ayam Bakar Sambal Pelecing (Grilled Chicken with Pelecing Chili Sauce)

2011-04-17T09:08:00.000+07:00

This Spicy Chicken Dish Recipe is adapted from "The Bali Cookbook: Over 100 Delicious Recipes from Bali's Most Famous Chef"

Ingredients

1 chicken, about 2 3/4pounds
4 tablespoons vegetable oil
Salt
3/4 cup sambal pelecing (recipe follows)

Directions

Cut the chicken in half lengthways and rub both halves with 2 tablespoons oil and some salt.
Grill the chicken 3/4 cooked.
Fry the chicken until fully cooked.
Place the chicken on a dish.
Heat the remainder of the oil in a wok and fry the sambal pelecing for about 3 minutes.
Mix the cooked chicken with the sambal.
Serve with rice.

Sambal Pelecing (Pelecing Chili Sauce)

Ingredients

2 medium shallots, peeled
5 garlic cloves, peeled
About 3/4cup long red chiles, destemmed
About 30 thai chiles, de-stemmed
1 beefsteak tomato
1 teaspoon roasted dried shrimp paste
1/2 teaspoon salt
1/2 teaspoon granulated sugar
2 tablespoons vegetable oil
Juice of 2 kaffir limes

Directions

Blanch the shallots, garlic and chiles for 1 minute in boiling, salted water.
Drain.
Chop them with the tomato into small pieces and transfer everything to a mortar.
Add the shrimp paste, salt and sugar, and pound to a fine paste.
Heat the oil in a wok, and fry the sambal.
Just before serving, sprinkle the lime juice over the sambal.

The recipe is adapted from "The Bali Cookbook," by Lonny Gerungan

Image source:
http://www.geocities.com/claudie_lum/Ayam/pelecing_ayam.htm

Otak-Otak Bandeng (Stuffed Milkfish)

2011-04-16T23:34:00.000+07:00

Ingredients:

1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)

6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine

100 ml thick coconut milk from ¾ coconut

2 eggs, beaten

banana leaves, or substitute foil

Spice-paste:

2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste

Instructions:

Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Image source:
http://www.dkimages.com

Recipe source:
http://www.wiedenhoff.nu/recipes/kokkie.htm

Getuk Lindri (Coconut Sweet Potato Cake)

2011-04-16T22:36:00.000+07:00

This extraordinary potato cake is really worth trying...
The taste is sweet, thick and a little bit sticky...
Your food adventure is not complete without having this one...

Ingredients

2 lbs. cassava
200 gram granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
food color

Directions

Put in sugar and vanila in a large stockpot with water and bring it to a boil.
Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

Sayur Bayam Bening (Indonesian Clear Spinach Soup)

2011-04-15T15:05:00.000+07:00

You maybe wonder if Popeye was an Indonesian then what would he serve on his table for lunch ?

I think this recipe would be his favorite one...
Very simple yet very healthy...

Ingredients:
2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar

1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach

How to:

Slice corn from cob.
Cook it with other ingredients except spinach until done.
Add spinach, mix & continue cooking for 2 mins.
Remove from heat
Serve hot.

Content source:
http://www.astray.com/recipes

Image source:
http://www.geocities.com/omimachifuri/food5.htm

Ayam Goreng Penyet (Indonesian Smashed Fried Chicken)

2011-04-15T13:53:00.000+07:00

Please don't roll your eyes, the truth is not like what it sounds. You don't need to smash the chicken on the wall to prepare the dish :)

Ingredients:

6 large chicken legs or breas, deboned
2 stalks lemon grass, crushed
2 bay leaves (salam leaves)
1 tbsp coriander seeds (ketumbar)
1/2 tsp ground cumin (jintan manis)
2 tbsp thick coconut milk
1 tsp sugar
1 tsp salt
2 tbsp cooking oil

Ingredients to grind:

3 cloves garlic
1 red chilli, seeded
2 cm knob tumeric
120g lengkuas, peeled and sliced
4 slices ginger
3 candlenuts (bush keras)

How to:

Fry coriander seeds over slow fire till fragrant then grind coarsely.
Wash chicken and drain well. Prick chicken all over with a fork.
In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

Explore The Variety of Indonesian Flavors

References:
http://roseskitchen.wordpress.com/2007/07/06/ayam-penyet/

Image source:
http://www.hungrygowhere.com

Ikan Goreng Rica-Rica (Fried Mackarel in Manadonese Style Sweet And Spicy Sauce)

2011-04-15T10:50:00.000+07:00

This dish is originated from North Sulawesi (North Celebes). The capital of the province is called Manado.

Manadonese loves spicy & hot food, if you think this dish is less spicy, try add more chillies from what have been written below.

The crispiness of the fish depends on your frying technique. Some people love eating it with crispy taste but some doesn't, so I leave it all to you...

Ingredients:

3 mackerel
2 tomatoes
6 tbsp oil
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
3 salam leaves
2 jeruk purut / kaffir lime leaves
1/2 tsp salt

Seasoning:

4 cm jahe (ginger)
3 shallots
3 cm laos (galangal)
3 cloves garlic
2 red lomboks (large chilies)

How to:

Pound or grind the ingredients for the seasoning into a paste.
Cut the tomatoes in thin slices.
Heat in a wok the oil and fry the fish brown and done.
Put the fish on a plate.
Add the bumbu (seasoning) and fry it for 3 minutes.
Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes.
Pour the sauce over the fish and serve.

Palm Sugar Pure 16 Oz

Reference:
http://asiancook.eu/indonesian/ikan-laut/325-ikan-kembung-rica-rica-fried-mackerel-in-sweet-sour-sauce

Image source:
http://farm4.static.flickr.com/3161/2854341635_131da68410.jpg?v=0

Spicy and Sour Silver CatFish (Pindang Patin )

2011-04-14T22:39:00.000+07:00

Patin fish (Silver Catfish) is a kind of freshwater fish that lives in river. It has a unique shape. Patin lives at the bottom of the river and starts hunting food during night.

Patin habitat is found in Riau Province, Indonesia. According to the local community, the fish used to be found only at The Indragiri River, River Siak, Sungai Kampar and Rokan River.

Patins that are fished from these rivers have a unique and distinctive aroma. In addition, fish from these rivers usually have longer and heavier sizes. In the era of 1970s to 1980s, the Riau people still see the patin fish length up to one meter more. Now, the original patin fish from the river is rarely found.

When the patin fish is cooked with right combination of spices, the aroma can arouse appetite . Thus, in a number of food stalls in Riau, they put patin fish dishes as one of the favorite Melayu Cuisines, such as "curry patin fish" and "spicy and sour patin fish".

Ingredients:

1 kg Patin Fish (Silver Catfish), cleaned. Cut into 2 pieces, smear with 1 tbsp lime juice for about 15 minutes. Rinse.

3 stalks lemongrass, crushed

3 bay leaves

5 cm ginger, crushed

5 cm galangal, crushed

3 red tomatoes, cut into 4 pieces

5 green tomatoes, cut into 4 pieces

2 red chilli, finely sliced ± 2 cm

15 bird's eye chili

25 g basil leaves

3 tbsp tamarind water

2 tbsp sweet soy sauce

2 tbsp brown sugar

Salt to taste

Sugar to taste

Grind spices:

5 red chilies

6 cloves garlic

6 shallots

How to :

1. Boil grind spices, bay leaves, lemongrass, ginger, and galangal with 1250 cc of water in medium flame.

2. Add Patin Fish (Catfish) and other ingredients, add salt according to taste.

3. Continue to boil until fully cooked.

Buy Fresh Galangal / Galanga / Lengkuas ONLINE

Reference:
http://literature.melayuonline.com/?a=UG9Sei9zVEkvUXZ5bEpwRnNx=

Recipe translated from:
7626129-Resep-Masakan.pdf

Image source:
http://indonesianfoodweekncc.blogspot.com/2009/04/pindang-patin-dari-palembang.html