Indonesian Food

Indonesia Food - "Gado-gado" from Javanese Island

2011-09-01T23:28:00.000-07:00

Gado gado is a very popular salad in Indonesia and has many regional variations. At its base though, it is a composed salad of cooked and raw vegetables either topped or tossed with a peanut sauce. Gado gado is an excellent addition to a buffet or rijsttafel.

Ingredients:

Mung beans -- 1 cup
Carrots, peeled and sliced into rounds -- 2
Green beans, cut into 2-inch lengths -- 1 cup
Potato, peeled and cubed -- 2
Romaine lettuce, outer leaves kept whole, remainer shredded -- 2 cups
Cucumbers, peeled, seeds removed, cut into half moons -- 1
Tomatoes, cut into wedges -- 2-3
Hard-boiled eggs, cut into wedges -- 2-3
Krupuk (shrimp crackers) (optional) -- 10-12
Sambal kacang (peanut sauce) -- 1 recipe

Step by step a make Gado-gado recipe:

Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add the sprouts and boil them for 10-15 seconds. Remove the sprouts from the water with a slotted spoon and plunge them into the cold water. Drain, squeeze dry and set aside. Repeat this process with the carrots, green beans and potatoes.
Lay the outer whole leaves of the Romaine lettuce on a large platter to form a base. Spread the shredded lettuce over the base.
Layer the blanched, drained vegetables over the shredded lettuce. Garnish the platter with the cucumbers wedges, tomatoes, egg and krupuk crackers.
Pour the sambal kacang over the vegetables and serve.

Variations:

The vegetables can be all mixed together or even served in separate little piles. The sauce can likewise be poured over all, mixed in or served in a bowl on the side for individual diners to dip into as they like.
The vegetables listed above are those most commonly used for gado gado, but you can use whatever you like. Other common additions: cauliflower; snow peas, spinach or other greens, cubed and fried tofu or tempeh.
The firmer vegetables are usually blanched or steamed, but they can also be served raw.
Garnish with toasted sesame seeds or fried onions if you like.
Gado gado is usually served cold or at room temperature, but it is sometimes heated a little in an oven before serving.

Resources:
Whats4eats

Indonesia Food - "Nasi Kuning" from Javanese Island

2011-09-01T04:29:00.000-07:00

Yellow rice is a famous food in Java Island. People always cook yellow rice in traditional events or special events. I really like the yellow rice. In this post I'll share a recipe to make yellow rice.

Ingredients:

½ pounds Rice (washed thoroughly, until water runs clear).
Water
¾ tsp Turmeric
½ tsp Galangal (laos) powder
2 Bay leaves
1 ¼ cup Coconut milk

Preparation:

Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil
until water is almost evaporated.
In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk.
Pour the rice into this mixture.
Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has
evaportated and steam is escaping through the surface of the rice.
Serve hot. (6 servings)

Nasi Kuning is a traditional recipes from Javanese Island

This is a simple recipes. I hope you can cook it properly. if any difficulty please ask me.

Resources:
original-javanese-recipes.blogspot.com

Indonesia Food - "Mie Bangka" from Bangka

2011-08-29T21:27:00.000-07:00

If you love noodles then beware, the recipe below is highly addictive.

Ingredients:

Egg noodles (Hokkien Noodles) 1 kg of wet and fresh

Topping:

150 g green cabbage, cut into 3 cm, boiled briefly
150 g of bean sprouts, cleaned

Chicken For Stir-Frying:

2 tbsp vegetable oil
1/2 tsp sesame oil
2 cloves garlic, finely chopped
250 g chicken meat, cut into small
100 g mushroom, chopped
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp soy sauce
1/2 tsp pepper
1 tsp salt
150 ml water

Complement:

chicken broth
fried shallots
thinly sliced spring onion

Method:

Boil some water
Boil noodles until the float. Remove and drain.
Put a little vegetable oil or chicken oil and soy sauce in a bowl.
Add the hot noodles, stir until blended.

Stir Fried Chicken:

Saute garlic until fragrant.
Add chicken, stirring until stiff.
Add the mushrooms, stirring, until wilted.
Add seasonings and water.
Cook to boil and slightly dry.
Lift.

Serving:

Divide the noodles into five sections.
Give each bean sprouts, mustard greens, stir fried chicken and sprinkle with fried shallots and spring onion slices.
Serve hot with chicken broth.

Resources

Indonesia Food - "Serabi Special Chicken" from Javanese Island

2011-08-27T21:44:00.000-07:00

Indonesian Food this time will be shared about the recipe a Serabi Special Chicken. This recipe is a development from the previous recipe, titled "Indonesia Food Share -" Serabi "- from Solo, Central Java"

Ingredients a Serabi Special Chicken:

A basic dough recipe pancake
200 grams of minced chicken
6 pieces of canned button mushrooms, thinly sliced
2 tablespoons cooking oil
Margarine to taste

Ingredients Chicken Seasoning for Recipe Serabi Specials:

Onions 1 / 2 fruit, chopped
3 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon soy sauce
1 tablespoon chili sauce
1 teaspoon sesame oil
Chicken stock powder 1 tablespoon
1 teaspoon pepper
Salt to taste
Granulated sugar 1 / 2 teaspoon
4 stems green onion, cut into 0.5 cm

Step by step a Make Serabi Special Chicken:

Heat oil and saute garlic and onions until fragrant.
Add chicken, stir until it changes color.
Add the mushrooms and other seasonings, and cook, stirring until cooked. Lift. Enter and onion, stir well.
Heat a pancake molds (small pan of clay), smear with margarine until blended.
Pour a small ladle batter.
flatten chicken to taste. Cook until the dough is cooked. Lift and do it until the dough runs out. Serve.

For 11 pieces

Share Indonesia Food - "Bakwan Jagung" from Javanese Island

2011-08-26T23:18:00.000-07:00

Crispy Corn Meatballs or Bakwan Jagung is very simple side dish. My mom used to make it in a quite big quantity when I was still living in Jakarta. Even though nobody didn't really eat it all because it was too much for us. Fresh corn is an inexpensive thing there. But here in my town, Yogyakarta, fresh corn is expensive and also rare to get (only seasonal). So to make it I had to use canned corn. Besides as a side dish with other meal, you can also enjoy Bakwan Jagung as a snack.

Ingredient to make a bakwan jagung:

150 gram canned corn
1 egg
50 gram plain flour
1 stalk of celery
1 stalk of spring onion

Ingredient to make a Spice Paste:

3 shallots
2 cloves of garlic
2 red chillies
2 bird's eyes chillies (optional)
1 tablespoon of coriander
1 cm Kaempferia galanga L (kencur) - optional
1 kaffir lime leaf
salt and sugar to taste

Step by step to make a bakwan jagung:

Blend or grind all the ingredients for spice paste. Then add the corn, and continue blending (grinding). I like to grind the corn roughly, not so smooth.
Put the mixture into a bowl, and then add the flour, celery, spring onion and egg. Mix it well.
Heat the oil in deep wok, and fry 1 tablespoon of mixture until slightly brown.

Tips: you can add some fresh small prawn into the mixture to give it more flavour.

Resources:
tasty-indonesian-food.com

Share Indonesia Food - "Cenil" from Javanese Island

2011-08-12T19:54:00.000-07:00

Ingredient a Cenil:

250 grams of starch
125 ml boiling water
½ teaspoon salt
Btr ½ coconut, peeled, grated long, broiled
1 pandan leaf lbr
100 grams sugar
red dye / to taste

Step by step a make Cenil:

Steam the grated coconut, pandanus, and salt for 15 minutes. Remove and set aside.
Take 1 tablespoon starch flour, melted with 2 tablespoons cold water. Pour into a 125 ml boiling water, stirring until thick.
Add the remaining cornflour, stirring by hand until dough can be formed. Shape the dough for the little finger.
Boil water, boiled dough that has been formed to float and mature. Lift, roll in grated coconut.Cenil Serve with grated coconut and sugar.

Indonesian Sauces: Sambal Tempe

2011-06-19T02:03:00.000-07:00

material:
300 g tempe, cut into pieces
3 pcs red chili curly
5 pcs chili sauce
3 cloves garlic
2 cm kencur
1 / 2 tsp shrimp paste
1 teaspoon salt
1 / 2 tsp sugar

Method:
1. Fried / grilled tempe until cooked and dry.
2. Puree (by way diulek) curly red chili, cayenne pepper, garlic, kencur, shrimp paste, salt, and sugar.
3. Enter Tempe, tap-tap until the tempeh, stirring rate is rather destroyed. Serve with hot rice.

For 4 people

Resepmasakanindonesia

Avocado Pudding

2011-06-16T18:49:00.000-07:00

Ingredients:

1 packet green jelly
2.5 cups of liquid milk
50 g sugar
50 g avocado flesh (blender smooth)
1 packet vanilla powder
1 / 4 teaspoon salt

How to make:
1. enter the agar-agar, sugar, milk, avocados, vanilla, and salt. Cook until boiling, stirring constantly.
2. Pour into molds.
3 Chill and serve

http://recipes4foodendrinks.blogspot.com/

Share Indonesia Food - "Sambal Oelek" from Javanes Island

2011-05-19T18:45:00.000-07:00

Sambal Oelek from Javanese Island is very delicious. Javanese people called "Javanese Chilli Pasta" This sauces is very spicy, but i can guarantee you'll love it. Now i'll this share for you. How a make this sauces is very simple. Let's i show you, step by step:

Ingredients:

25 Chillies
White vinegar (see how to)
2 tsp Salt

How to a make:

Wash the chillies, then just remove the stalks, but not the seeds.
Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes! Let it settle before opening the lid, carefully.)
If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste.
Then stir in the salt.
Keep the finished chilli paste in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe.
This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested.

Note:
It's adapted from The Complete Asian Cookbook by Charmaine Solomon. Burke's Backyard Magazine.
Anyway, traditional javanese people don't use blender. They use a special tool called ulekan, here's the pic is a ulekan.

Resourse:
original-indonesian-recipe.blogspot.com

Sweet Corn Pudding

2009-01-03T00:41:00.000-08:00

Material:
100 g sweet corn (blender)
15 g sweet corn
1 packet gelatin white
50 g sugar
2 cups coconut milk
1 cup water

Directions:
1. Enter the agar-agar, sugar, coconut milk, and water.

Stir. After that enter the sweet corn (50 grams) and had

mashed sweet jagus. Then heat. Stir until boiling. Set

aside.
2. Enter into the mold. Chill.
3. Serve.

Ornamental Fruit Pudding

2009-01-01T00:16:00.000-08:00

Material:
2 packs of red gelatin
600 ml of liquid milk
175 gr sugar
1 packet vanilla
(all cooked ingredients)

Decoration:
3 pieces of kiwi fruit
3 pieces of mandarin oranges
2 pieces straberry
A grape seed
100 gr fresh cream

Method:
1. Enter all the ingredients to a boil.
2. Enter into the mold.
3. Place the mold in the refrigerator until hardened.
4. Serve.

Acorn Squash, Indonesian

2008-12-03T15:00:00.000-08:00

Ingredients :

3 x Acorn squash
Salt and pepper
1/4 cup Melted butter
1/3 cup Chutney*
1/3 cup Flake coconut

Method :

* Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 minutes or until bubbly. - -NOTES Make chutney in slow-cooking pot according to "Peach Chutney" recipe.

reference:
http://fooddownunder.com

Nugget Milk

2008-12-03T14:59:00.001-08:00

Ingredients:
500gr milkfish meat without skin
3btr chicken eggs
2sdm tpg tapioca
750ml oil u / manggoreng

Spices:
5siung bwg white, chopped
3sdt bwg Bombay, minced
1btg leaves bwg / bwg gear
KCP salted 2sdm
1sdt mnyk sesame
sckpnya salt

Material layer:
1btr chicken eggs
100gr tpg wheat protein is
100gr tpg pangko / panir

HOW TO MAKE:
1. heat oil, stir-fry bwg white & bwg Bombay until fragrant
lift.
2. mixed materials and other spices, mixed flat.
3. dough in a cast brass box the size of 15 × 15x3cm mean plastic. averaging
4. pengukus boil a pot, steam the dough for 15 minutes until cooked.
lift & dinginkan. cut block
5. gulingkan dough in flour until smooth.
in the remaining egg dye my d shake, lift.
6. and gulingkan in tpg pangko / panir.
7. heat oil, fried dough to snuff.
lift & Drain.
serve warm.

untk 15 pieces.

Reference:
http://warokfara-55555.blogspot.com

Acar (Indonesian Garden Salad)

2008-12-03T14:57:00.000-08:00

Ingredients :

1/2 cup Water, cold
1/2 cup White vinegar
1 slc Ginger root, crushed
3 1/2 tbl Sugar
3 tsp Salt
1 x Yellow onion, thinly sliced
5 cup Cabbage, thinly sliced
1 cup Carrot, finely shredded
2 cup Cucumber, thinly sliced

Method :

* In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.
* NOTES : This is very easy and has an interesting flavor. I last made it in February 1998. I used red and green cabbage and brought it to an engagement party in an antique covered serving dish.

References:
www.fooddownunder.com

Bakwan the Rebon

2008-12-03T14:56:00.000-08:00

Jakarta - the cute Re- Bill, deliciously piquant with the typical aroma make the feeling bakwan these vegetables really are good and renyah.
Vary the contents of vegetables in accordance with appetite and fried bakwan for a moment will be eaten so that bakwan is felt renyah and crispy.
Serve with mayonnaise or chilli sauce botolan

The material:
1 stick of the leek, the slice halus

1 re-bill human resources, soak warm water through to soft, tiriskan

5 stringbeans, the slice halus

75 g the corn seed manis

50 g tauge

Oil goreng

Flour batter, the level mixture:
100 g flour terigu

2 flour human resources beras

1 item of the chicken egg, kocok

1 garlic fang, parut

1/2 sdt pepper bubuk

1 sdt garam

The instruction:
It was mixed that all the vegetables become one.
The vegetables mixture with flour batter.
It was fried that each 1 human resources is full (while complete with the tablespoon) batter in hot oil and many through to dry and ripe.
Adopted and tiriskan.
Serve warm.
For 10 (ely/Odi)

Reference:
www.detikfood.com

Galangal Fried Chicken Recipe

2008-11-27T23:58:00.000-08:00

Ingredients:
1 kg Chicken, cut into 8 pieces
4 tbsp Shredded galangal
5 tbsp Oil
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
Oil for deep-frying

Spices:
3 cloves Garlic
5 Shallots
3 Candlenuts, roasted
1 tsp Tamarind
1 tsp Chopped turmeric
Salt and sugar to taste

Method :

1. Combine chicken with ground spices and shredded galangal and mix thoroughly.
2. Heat oil in a frying pan and fry the chicken.
3. Add salam leaves and lemon grass.
4. Cover the pan and fry over low heat, adding a little water if necessary.
5. Remove the chicken when it is half-cooked.
6. Deep fry the chicken until golden brown, then drain.
7. Serve the chicken with fried shredded galangal sprink

reference by Original Indonesia Recipe

Tempe Tumis Sapi (Fried Tempeh with Beef )

2008-11-27T23:55:00.000-08:00

The origin of Tempe / Tempeh is still considered a mystery until now. Some believe that Tempe is invented by Javanese. The record of Tempe is found in one of ancient Javanese Literature called Serat Centhini that's written in 16th century.

Other records also show that tempe might be produced using black soybeans before 16th century by Javanese Rural Community in Mataram.

The word tempe probably came from Javanese Ancient Word "tumpi".

But some also believe that Tempe was first introduced by Chinese immigrants who came to Java. They introduced 3 recipes made from soya beans called Tofu, Tom Ping, and Toya. Tom Ping is Tempe itself.

Enough the story, whether Tempe originally came from Java or China, It's an undeniable fact that Tempe is an Indonesian Traditional Food. And Indonesians eat most of the tempes in the world :)

Ingredients:

250 g tempe, chop into pieces
150 g beef, boil until softened and dice
50 g green chilies, chop into 1cm size
25 g red chilies, chop into 1cm size
100 g tomato, tear into pieces
6 shallots, slice
3 cloves garlic, slice
1 salam leaf
1 cm galangal, crush
250 cc water
5 tbs kecap manis
1 tsp salt

How to:

1. Heat oil in a frying pan. Fry garlic until brown, add shallots, green chilies, red chilies, salam leaf, galangal and tempe.
2. Add beef, tomato, water, kecap manis and salt, stir fry until the soup evaporate.

reference by Original Indonesian Recipe

[Indonesian Recipe] Mendoan Tempe with Sambal Kecap

2008-01-16T17:22:00.000-08:00

Ingredients:
500 grams tempeh, cut into 1/2 cm thick
oil for deep frying

Batter
1 1/4 cup cake and pastry flour
300 ml cold water
4 - 5 Chinese chives (Indonesian/Chinese:kucai; Vietnamese: he), finely sliced

Grind into spice
1 1/2 tsp corriander seed
5 cloves garlic
3 candlenuts
7 cm kencur (also known as kaempferia galangal)
salt as desired

Sambal Kecap
1/4 cup kecap manis (Indonesian sweet soy sauce)
2 tsp fresh lime juice*
bird's eye chillies (as many as you desire), sliced

Directions:
Combine cold water with ground spices. Add flour and whisk quickly. Dip gently the tempeh slices into batter. Deep fried in hot oil until it turn golden brown and cooked through.

Sambal Kecap
Combine all ingredients

Indonesian Drink - "Sekoteng" from Javanese Island

2008-01-09T22:52:00.000-08:00

Ingredient:
100 gram of 'Biji Delima' (cassave core),
200 gram of peanut, boiled then remove it's soft skin
100 gram mung bean
1000 cc water
100 gram granulated sugar
50 grams ginger
5 piece of bread, diced into 1 cm cubes

Preparations:
Boiled the cassave core, cooked until done, dunked in cold water,drained
mixed water, sugar and ginger, boiled.
serve into a bowl,put 2 spoonfull cassava core, 2 spoonfull mung beans, and chop bread, pour mixed water, and ginger. ready to serve.

Gudeg Jogja (Green Jack Fruit Sweet Stew)

2007-11-20T05:46:00.000-08:00

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.

Recipe taken from: http://original-indonesian-recipe.blogspot.com

Ayam Goreng Jawa (Javanese Style Fried Chicken)

2007-11-20T05:44:00.000-08:00

Yield: 6 servings

Ingredients:

3 ½	pounds	Chicken, in pieces
5		Shallots, peeled and finely sliced
4		Garlic Cloves, peeled and finely sliced
2	teaspoon	Ground Coriander
½	teaspoon	Ground Cumin
1	pinch	Of Sereh powder *
1	pinch	Of Laos powder *
1	pinch	Of grated Nutmeg
1	small	Cinnamon stick
1		Bay Leaf
1	teaspoon	Brown Sugar
		Salt to taste
3 ¾	cup	Water
		Oil for deep-frying

How to:

Put all the ingredients except Oil in a large heavy pan.
Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally. Remove the chicken and leave to cool.
Heat the Oil in a deep fryer to 350 deg.
Fry the chicken a few pieces at a time for 10 minutes.
Drain on paper towels.
Serve hot.

From "The Encyclopedia of Asian Cooking" Indonesian section by Sri Owen

* Available at Asian markets and in the Asian section of some supermarkets. If you can't find them don't worry, the recipe will still work OK. The Javanese seem to like their chicken pretty well done and chewy. I prefer mine a little more tender and fry it for a bit less than ten minutes. It has been a while since I made this, but I believe about seven minutes is enough for me. This chicken is delicious and also good cold. Make lots of it.

Recipe taken from: http://original-indonesian-recipe.blogspot.com

Sayur Asem / Asam (Mixed Vegetable Soup With Peanuts)

2007-11-20T05:41:00.000-08:00

Ingredients:

1/4 cup raw peanuts

1/2 teaspoon dried shrimp paste, toasted

6 shallots, thinly sliced

1 clove garlic, thinly sliced

1 large red chili, seeded and sliced

4 thick slices galangal, bruised

2 fresh or dried salam leaves

4 cups light chicken or beef stock

7 ounces minced cabbage

1 small zucchini or chayote, peeled and diced

3-1/2 ounces green beans, cut in short lengths

3 tablespoons tamarind pulp, soaked in 1/2 cup warm water, squeezed and strained to obtain juice

Minced palm or soft brown sugar to taste

Salt, to taste

Method:

Put the peanuts in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes. Drain and set aside.

Put the shrimp paste into saucepan with the shallots, garlic, chili, galangal, salam leaves, and stock. Bring to the boil, cover, reduce heat, and simmer 5 minutes.

Add the peanuts and vegetables and return to the boil. Lower the heat, cover, and simmer until vegetables are cooked, 10 to 15 minutes.

Add the tamarind juice and simmer for about 1 minute. Add sugar and salt to taste; if you prefer a really sour soup, sugar will not be necessary.

Remove galangal and salam leaves, then transfer to a serving bowl and serve.

http://original-indonesian-recipe.blogspot.com

Wedang Ronde ( Glutinous Balls in Ginger Water. )

2007-11-20T05:39:00.000-08:00

Ingredients:
50 gr peanut, roast, and grind coarsely.
50 gr sugar
150 gr glutineous rice fluor
1,5 teaspoon tapioca starch
salt
about 150ml warm water.
green & red food coloring

The ginger water
-------------------------
300cc water
10 cm ginger, crushed
2 stalks lemon grass
2 pandan ( screwpine )leaves
300 gr sugar

Directions:
1. Mix ground peanut with sugar. Set aside.
2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben)
3.Add warm water little by little until mixture is pliant.
4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture.
5.Cook the balls in hot boiling water until floating. Remove and set aside.
6. Boil all the ginger water ingredients.
7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse.
8. Serve warm/hot with the glutineous balls.

Recipe taken from: http://original-indonesian-recipe.blogspot.com

Pisang Goreng (Fried Bananas)

2007-10-24T10:07:00.000-07:00

Ingredients (Serves 6)
6 medium or 3 large bananas, ripe but firm
oil for frying.

Peel bananas. If large, cut in half crosways. Smaller bananas need only be cut down the centre lengthways. heat a little oil in a frying pan, put in the bananas and fry over medium-high heat until brown all over. Turn bananas carefully, for they break easily when hot. Lift onto a small plate to serve, and sprinkle lightly with salt.

Recipe taken from: www.fortunecity.com

Pergedal Goreng Jawa (Javanese Fried Meatballs)

2007-10-24T09:59:00.000-07:00

Ingredients (Make 60-70 meatballs)
500g (1lb) finely minced lean beef
2 medium onions, finely chopped
2 cloves garlic
1 teaspoon salt
2 fresh red chillies or 1 teaspoon sambal ulek
500g (1lb) potatoes
1 tablespoon dark soy sauce
1 tablespoon lemon juice
2 teaspoons palm sugar or substitute
½ teaspoon dried shrimp paste (trasi)
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground nutmeg
1 egg, beaten

peanut oil for frying Put minced beef into a large bowl. Add onions, garlic crushed with salt, and chillies which have been seeded and chopped or, preferably, pounded to a paste with a mortar and pestle. Boil the potatoes, drain well and dry them off in the pan before mashing until smooth. Add water to the bowl.

Dissolve the sugar and trasi in the soy and lemon juice, and mix in the coriander, cumin and nutmeg. Pour over the ingredients in the bowl together with the beaten egg. Mix very thoroughly with the hand and shape into small meatballs. Allow to stand for an hour.
Heat sufficient oil in a wok or frying pan to deep fry the balls. Add no more than 6-8 at a time to the hot oil and fry on medium heat until brown. This should take only 3 or 4 minutes. Drain on absorant paper.

recipe taken from: www.fortunecity.com