recipes

Indonesian Sate's

2012-04-23T08:06:00.000-07:00

Indonesian Sate's

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

Ingredients:

500 gr. of Beef, Pork or Chicken

Marinade:

1 Onion
1 Garlic clove
30 ml Dark Soya sauce
1 teaspoon Coriander powder
1 teaspoon Lemon Grass
1 teaspoon Hot Chilli paste
1 glass red wine (optional)
30 ml water

Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate's and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

Rendang (Beef Rendang Recipe)

2012-04-09T22:13:00.000-07:00

INGREDIENTS :
1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
4 cups thick coconut milk
1 cup fresh coconut [meat], finely grated
[Substitute: unsweetened desiccated coconut]
2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves;
or the zest of 1 lime]
3 tbsp vegetable oil
2 tsp sugar
salt and pepper

4-5 tbsp chili paste
1½-inch fresh ginger, peeled, sliced
1-inch galangal [lengkuas in Malay], peeled, sliced
1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
2 tsp coarse salt

Season beef with salt and pepper, marinate for at least 30 mins

Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste

In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]

Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often

Add beef and slow boil for 10 mins

Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper

Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]

Add the toasted coconut paste [kerisik] during the last 30 mins of cooking

When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves

This recipe taken from : http://www.malaysianfood.net

Rujak cingur

2012-04-08T20:13:00.000-07:00

Rujak Cingur is a vegetables salad with spicy sauce. Literally "cingur" means mouth in Javanese. This food has become the unique taste of Surabaya. The flavour is really unique, because it combines of slices of cooked buffalo or beef lips, yam bean (bengkuang), young raw mango, pineapple, cucumber, bean sprout, kangkung ( water convolvulus), lontong (compressed rice), fried tofu and tempe, all served with black sauce made from fried garlic, chillies, a slice of young banana, petis (black fermented shrimp paste) and ground peanuts.

Ingredients

- 50 g bean sprout, cleaned

- 50 g shredded cabbage

- 1 stalk of Kangkung (water convolvulus)

- 100 g egg noodle

- 1 cucumber

- 1 young Mango

- 1/2 Pineapple

- 2 fried tofu

- 2 fried tempe

- 200 g cooked buffalo or beef lips (Cingur)

- Lontong (compressed rice), have a look at the Lontong recipe.

Sauce

- 100 g fried peanut

- 4 tablespoon petis (black fermented shrimp paste)

- 2 or 3 bird's eyes chillies (optional, you can make less spicy if you want to)

- 1 tablespoon of fried sliced garlic

- 1 teaspoon roasted terasi (dry shrimp paste) - optional

- 1 teaspoon palm sugar

- 1 teaspoon tamarind

- Few slices of young Banana (optional)

Directions
1. Clean all the vegetables, then cook. Set aside.

2. Peel and clean all the fruit and then slice into small pieces. Set aside.

3. Prepare the sauce by grind or blend all the ingredients, then add a little of water to make it thicker.

4. Serve: cut lontong into small slices, then arrange it on the plate, add cooked vegetables, the fruits, fried tofu, tempe, cingur (cooked buffalo or beef lips) and then pour with the sauce. Garnish with krupuk udang (prawn cracker).

Gudeg Yogyakarta

2012-04-08T19:59:00.003-07:00

Indonesian food comes from many sources of ingredients and spices, from various kinds of chillies, ginger, shallot, turmeric to coconut milk. Combining those natural spicy ingredients provides you unique dishes from Indonesia, the islands of spices...

To All food lovers, I really encourage you to try the taste of Indonesian foods, most of them are spicy and have exotic tastes you've never experienced before

Ingredients

- 5 Shallots
- 10 Candle nuts
- 10 Garlic cloves
- 4 Indian bay leaves/Salam
- 1/2 lb. (250g) Jack fruit
- 2-1/2 tsp. (12g) Coriander seeds
- 1-1/4 tsp. (6g)Cummin
- 1/4 cup (62ml) Coconut sugar
- 2 cup (500ml) Coconut milk
- 2 tsp. (30g) Tamarind
- 2 lb. (1kg) Chicken (cut into small pieces with bone)
- 5 cups (1.25l) water
- 2 inches bruised Galangga

Instructions

Cut jack fruit 1 inch thick wash.
Boil until tender. Ground shallots, candle nuts, saute paste, salam leaves, and galangga until fragrant then add chicken pieces.
Stir fry until chicken changes color.
Pour 4 cups of water and coconut sugar, bring to a boil.
Add jack fruit and simmer until chicken and vegetables are tender.
Add coconut milk 5 minutes before it's done, bring back to a boil.
Serve hot with rice.

This dish is sweet and usually served with shrimp cracker.

Babi Guling

2012-04-08T19:49:00.001-07:00

If there is just one dish people remember after a visit to Bali,
it's this famous delicacy, usually known by its Indonesian name, Babi Guling.

Ingredients:
1 suckling pig, weighing about 6-8 kg (13-17 lb)
1 1/2 tablespoon salt
10 shallots, peeled and sliced
6 cloves garlic, peeled and chopped
5 cm (2 in) ginger, peeled and chopped
15 candlenuts, chopped
10 cm (4 in) fresh turmeric, peeled and chopped
2 tablespoons coriander seeds, crushed
5 cm (2 in) laosfinely chopped
25-30 bird's-eye chillies
10 stalks lemon grass, sliced
1 tablespoon black peppercorns, crushed
1 teaspoon dried shrimp paste, roasted
5 fragrant lime leaves, finely shredded
2 salamleaves
2 1/2 tablespoons oil
4 tablespoons turmeric water

Ensure the inside of the suckling pig is completely cleaned out. Season inside and outside with salt.

Combine all other ingredients, except turmeric water, and mix thoroughly. Fill the inside of the suckling pig with this mixture, close the belly with string or thin satay skewers. Rub the outside of the pig with turmeric water until the skin is shiny yellow. Place the suckling pig on a roasting rack and roast in hot oven (220°C/425°F) for approximately one hour. Rest for 10 minutes in warm place before serving.

When serving, first remove the crisp skin with a strong carving knife, then loosen meat from the bones and cut into even dice or slices. Place a heaped tablespoon of stuffing on each serving plate, then top with meat and skin. Traditionally this dish is eaten with Jukut Nangka Mekuah and steamed rice.

Helpful hint:
If you have a large barbecue with a rotisserie or constantly turning spit, you can cook the pig over charcoal for an authentic Balinese flavour.

Bandeng Bakar / Baked Fish

2012-04-05T00:36:00.005-07:00

If you can get some large banana leaves to wrap the fish in, do so. They give a subtle and appetizing fragrance and look exotic when the dish is served at the table

Bandeng Bakar / Baked Fish

Ingredients :
1.5 kg Medium-size snapper or jewfish
1 Medium onion, chopped
2 cloves Garlic
1 teaspoon Finely chopped fresh ginger
2 tablespoons tamarind liquid
1 tablespoon Dark soy sauce
1 tablespoon Oil
1 teaspoon Sambal ulek, optional
1 teaspoon Salt
1 teaspoon Ground turmeric
3 tablespoons Finely chopped fresh coriander leaves
Banana leaves or foil for wrapping

Method :

Wash fish and dry well with paper towel.
Score the flesh diagonally on each side.
Put onion, garlic, ginger, tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender container, cover and blend until smooth.
Rub blended mixture well into the fish on both sides and put remaining mixture inside body cavity.
Put fish on 2 or 3 large pieces of banana leaves in a baking dish, sprinkle with chopped coriander leaves and fold banana leaves over to enclose the fish.
Secure with bamboo skewers.
Bake in a moderate oven for 35-40 minutes or until fish is cooked.
Oven temperature should be 170oC-190oC.
When ready to serve, the flesh will look milky white and flake easily when tested with a fork.
Replace banana leaves after testing, lift fish on to a serving plate and open banana leaves at the table.
Serve hot.

Source: indonesianrecipes.com