Food Food and Food

Bali Satay

2011-02-08T00:10:00.000-08:00

Ingredients:

350 gr beef
1/2 coconut
3 pieces of garlic
4 pieces of red chili peppers
1 spoon brown sugar
10 gram corriander
10 gram kencur
1 lime
1 galangal leaf
1 teaspoon shrimp paste
salt and pepper

Directions:

Shred beef, shred coconut
Slice garlic and brown it.
Heat shrimp paste a little bit
Get lime juice
Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
Form thumb-sized pieces from this mix, and stick each on a skewer
Barbecue until done

(Source: indo.com/restaurants/recipe)

Bacon Recipe Ingredients

2011-02-07T14:00:00.000-08:00

Bacon ingredients, via BBQaddicts:

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbequ

Indonesia Chicken Soup Recipe

2011-02-07T00:12:00.000-08:00

Soto or soup is popular street food in Indonesia. People usually eat soup (chicken or cow soup) as breakfast. Soto usually serves with rice inside. There are a lot of recipe style of this soup. It depend from origin area, such as betawi soup fronm Jakarta, Lamongan soup from Lamongan (city in East Java Province), and others.

Here the chicken soup recipe for you all, try it to taste Indonesian soup style.

Ingredients:

1 whole chicken
5 stalks green onions, finely sliced
2 Tbs. sweet soy sauce
1 tsp. vinegar
vegetable oil
100 gram flour
150 ml water
200 gram beansprouts
150 gram crisp-fried potato chips
100 gram cellophane noodles, soaked briefly in hot water until softened and drained
5 hard-boiled eggs, quartered
2 Tbs. fried shallots
3 stalks flat-leaved parsley, finely sliced
Spice Paste Ingredients:
4 cm fresh ginger
10 small cloves of garlic
1 tsp. ground pepper
salt to taste

Instructions:

Put the chicken in a large pot cover with water and using medium high heat, bring the it to a boil and until tender. Set aside 2 liter of the chicken broth.
Bone the chicken and slice in 1x2 cm shreds. Stir-fry the chicken until it's golden yellow and set aside.
Fry the spice paste until fragrant with 1 Tbs. vegetable oil. Add it to the stock and heat the stock to boiling.
Add the sliced spring onions, sweet soy sauce and vinegar. Stir well.
Adjust the seasoning and simmer for a few minutes.
To make the beansprout fritters, mix the flour, water and salt and then add the beansprouts. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.
To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate. Sprinkle fried shalots and parsley on top. Laddle the seasoned broth into the soup plate. This should be served very hot. For hot-flavor lovers, provide a side-dish of traditional Indonesia chili sauce.

Makes 8-10 servings.

Martabak Manis (Sweet Thick Crepes)

2011-02-06T00:20:00.000-08:00

Ingredients:

250 gram all purpose flour
1 tsp. instant yeast
150 gram granulated sugar
375 cc warm coconut milk
2 eggs
¼ tsp. baking soda

Filling Ingredients:

Grated fried nuts
Sesame seeds
Granulated Sugar
Chocolate Sprinkler
Grated Cheddar Cheese
Condensed Milk

Directions:

Pour in the yeast into the warm coconut milk, stir until well mixed and foamed up, set aside.
Mix flour and sugar, then pour in the eggs in the middle of the batter. Keep stirring the mixture until all ingredients are well dissolved. Then put in the baking soda and stir the mixture again until well mixed. Set it aside in a room temperature for approximately 15-20 minutes.
Heat up the non-stick pan that has been smeared with butter/margarine. Pour the mixture in and let it cook until the surface dried up and the outer layer become crispy brown.
Remove the thick crepe and put on a cutting board.
Pour granulated sugar on the crepes as well as the condensed milk. Up to your liking, you can pour grated cheese, grated fried nuts, chocolate sprinkler or sesame seeds on the crepe. You can also combine the filling.
Fold the crepe in to two then cut the crepe into 10-12 pieces.

*The recipe makes 10-12 pieces

(Source: melroseflowers.com)

Bolu Kukus (Steamed Sponge Cake)

2011-02-05T00:38:00.000-08:00

Ingredient :

5 egg yolks
4 egg white
250 gram granulated sugar
300 gram flour
½ tsp baking soda
175 cc soda water (Sprite/7Up)
½ tsp vanilla
1 Tbs cocoa for coloring

Directions:

Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture.

*This recipe for 20 tin cup cakes

Cooked Rice Omelet Recipe

2011-02-04T00:01:00.000-08:00

For Indonesian, cooked rice is main food, but if you have never eat cooked rice before and still doubt about rice taste, you can make this menu to initialize your tongue for rice taste. This recipe called as rice omelet; yes you are right, just like usual omelet but rice added.

Ingredients:

3 eggs
50 ml fresh milk
300 g of cooked rice
50 g of green paprika, sliced
10 g of Bombay onion, sliced
50 g of shrimps, chopped in small pieces, sautéing
1 spoon of vegetables oil

Condiments:

1 spoon of salty soy sauce
½ tea spoon of pepper powder
1 tea spoon of salt

How to make it?

shake eggs and milk along with condiments above until mixed
Put in it cooked rice, paprika, Bombay onion, and fried shrimp. Stir until mixed.
Heat the wok, put on vegetables oil on it.
Pour dough/batter and stir it. Close the wok. Cook until the bottom rather dry.
Lift and make top side become bottom so every side cooked.
After cooked, serve in heat and eat it.

Ayam Bakar Santan Madu ( Grilled chicken coconut milk honey )

2011-02-03T05:08:00.000-08:00

Resep Ayam Bakar Santan Madu
category: Masakan Bakar
sub category: Ayam Bakar
By: Anggela Mericci Vincencia Septaviani Issera Sulistya Putri

Bumbu dihaluskan :
Bawang merah
Bawang Putih
Ketumbar
Merica
Lombok kecil
Garam
Vetsin
Masako
Sereh
Daun Salam
Daun Jeruk
Kunir
Jahe
Bawang Bombay
Santan kelapa
Ayam

Cara membuat:
Tumis Bawang bombay dengan minyak dan mentega sedikit, sampai harum, masukkan bumbu yang dihaluskan, masukkan santan, sereh, jahe, daun salam daun jeruk, kunir, masak ayam hingga kuah santan kering/ tinggal sedikit. Lalu bakar ayam bumbu tersebut dengan kecap bango dan madu beberapa sendok, sambil diolesi mentega.....ehhhmmm, jadi deh ayam bakarnya, ehmmm harumnya bikin satu kost lapar, haha9x.....tunggu ya resep berikutnya....

Sugar Palm’s or Sago Maggot Cuisine

2011-02-01T00:03:00.000-08:00

Here’s unique Indonesia Food, a maggot. Yes, a maggot! Have you ate maggot or larva? Don’t feel repugnant, this maggot is so delicious. This maggot is from dead sugar palm or sago palm.

These maggots become unique food cuisine from Asmat ethnic of Papua, North Sulawesi, and also Karo Ethnic of North Sumatra.

How is the maggot appearance? The length about 4 centimeters, with one centimeters diameter, fat, white, and sexy :).

After cleaned, this maggot is frying until the outer part crunchy, but not till smashed so liquid inside still intact. Afterwards, fried maggots cooking a while in cooked gravy. This gravy contains of spices, like turmeric, walnut, shallots, garlic.

The taste? Hm…really yummy, it’s so delicious. The outer part is crunchy; the inside smashed and has a taste like marrow. The eyes part gave special sensation when eaten. There is thick liquid, crispy and soft taste, like cow marrow.

Spicy Shrimp Satay (Sate)- Indonesia Food Recipes

2011-01-31T00:15:00.000-08:00

Sate or Satay or Satay, for this original food from Indonesia, now I write the recipes for you hope you’ll like it and enjoyed. Browse this blog to get more info about sate.

Ingredient:
Serves 10
30 big head shrimp
2 lemon juice
20 shallots
5 gloves garlic
10 red chilies
2 sliced ginger
4 sliced turmeric
4 lemon leaves
4 tbsp ketchup and tomato sauce
Salt and sugar
Skewers
Preparation:
1.Cover the shrimp with lemon juice and salt. Put it away in the refrigerator for 1 hour. Stick the shrimp with the skewer.
2.Ground all the ingredients then stir fry in oil until it is aromatized. Add in the shrimp with the skewers. Stir for a while until it turns color.
3. Grill / Burn the shrimp until it is cooked.

Layer Cakes Recipes, Rice Flour Indonesia Cakes

2011-01-30T00:14:00.000-08:00

Just look at the image, you’ll see cakes in layers form. This Indonesia cakes has been my favorite cakes since child. I usually eat it with peel one by one of the layer. So tasty. Here the cakes recipe:

Ingredient :

Serves 20

1 litter coconut milk

salt

3 pandan leafs

270 gram rice flour

100 gram corn starch

300 gram granulated sugar

Food color red and green

Preparation :

Cook coconut milk with salt and pandan leaf. After it boiled, take out and let it cool.
Mix rice flour, corn starch, and granulated sugar. Pour coconut milk little by little while stir continuously.
Split the dough into 3 parts. Leave the first part without color. The other colored into red and green.
Take out a tray size 18 cm. layer with plastic and cover with oil. Pour the white dough on the base of the tray and stem for 10 minutes.
Pour the red dough and stem for 10 minutes, and so on with the green dough and the rest of the dough.

Kare Ayam ( Chicken Curry )

2011-01-29T04:50:00.000-08:00

Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar

Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt

Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat

Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce

Indonesian Chicken Breasts

2011-01-28T15:15:00.000-08:00

Ingredients:
1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves, about 1 pound
1 medium red bell pepper, cut in half

Instructions:
1. Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken get coated with it.
2. Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.
3. To serve, cut chicken and the pepper diagonally into 1-inch slices.

Serves 4.

Fried Bean Sprouts Food Cuisine

2011-01-27T23:58:00.000-08:00

You can find bean sprouts as additional ingredients in many Indonesia food cuisines. But, in Bogor, West Java, there is cuisine that uses bean sprouts as main ingredients. That is Fried bean Sprouts.

Usually, this menu added with green onion leaves, oncom (fermented cake made from soybean sediment), noodle, and soybean. Its easy to cook. Because the secret of its delicious come from the sauce and hot sauce.

RENDANG DAGING SAPI RESEP PADANG

2011-01-27T01:18:00.000-08:00

BEEF IN SPICY COCONUT GRAVY - RENDANG DAGING

Beef in spicy coconut gravy is the most popular padang food for traveler because we can keep this dish for some time. The dryer the gravy, the longer we can keep. One month or even 3 months is the limit of storing this beef spicy coconut gravy, but that depends of the quality of making one.

INGREDIENTS:

1 kg beef (without fat), cut into 12-15 pieces

2 liters coconut milk from 2 coconut fruit

3 turmeric leaves,knotted

5 kaffir lime leaves

5 cm ginger, grated

10 cm galangal, grated

2 lemongrass, crushed and knotted

INGREDIENTS TO GRIND:

12 shallots, peeled

5 cloves garlic, peeled and crushed

10 red hot chilies, sliced

5 candlenuts, roasted

3 tbsp coriander, roasted

1 tsp cumin, roasted

Salt to taste

HOW TO MAKE:

1. Mix well all the ground ingredients together with beef, grated ginger and galangal, add turmeric leaves, kaffir lime leaves and lemongrass in a bowl. Marinade for 15 minutes and set aside.

2. Heat the oil in a wok, place marinade beef, stir well until the meat changes the color.

Pour coconut milk little by little with slowly stirring until reduce the sauce. Keep cooking while stirring once in a while until the surface glisten and the meat become tender

3. Put the heat to low, continue cooking until the coconut sauce become dry. Remove from the wok, place into a bowl and ready to serve.

Kue Lumpur, Mud Cakes

2010-08-23T00:28:00.000-07:00

Ingredients:

75 gram margarine/butter
250 ml water
150 gram flour, sifted
100 gram sugar
¼ tsp. salt
1 tsp. vanilla
6 eggs
450 ml thick coconut milk
100 gram raisins
½ of a young coconut, the flesh scraped out in thin slivers

Instructions:

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. Unfold and serve

*The recipe makes 26 cakes

(Source: melroseflowers.com)

Pisang Goreng, Fried Banana

2010-08-22T00:13:00.000-07:00

Ingredients:

1 ripe black-skinned plantain or 4 small finger bananas (make sure those bananas are sweet)
1 egg
1 tsp. sugar
6 Tbs. flour
water
a pinch of salt
vegetable oil for deep frying

Directions:

Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
Serve while still warm

*Ths recipe makes 4 servings.

(Source: melroseflowers.com)

Rujak

2010-08-21T08:14:00.000-07:00

Rojak is a fruit and vegetable salad dish commonly found in Malaysia, Singapore and Indonesia (where it is called Rujak). The term "Rojak" is Malay for mixture, is also used as a colloquial expression for an eclectic mix, and in particular is often used to describe the multi-ethnic character of Malaysian and Singaporean society.

In Indonesia, especially among Javanese, rojak is an essential part of the traditional prenatal ceremony called "Nujuh Bulanan" (literally: seventh month). Special fruit rojak is made for this occasion, and later served to the mother to be and her guests (mostly her female friends). It is widely known that the sweet, spicy and sour tastes of rojak are adored by pregnant women. The recipe of rojak for this ceremony is similar to typical Indonesian fruit rujak, with the exceptions that the fruits are roughly shredded instead of thinly sliced, and the jeruk bali (grapefruit) is an essential ingredient. It is believed that if the rojak overall tastes sweet, the unborn would be a girl, and if it is spicy, the unborn baby is a boy.

INDONESIAN RUJAK

Indonesian Fruit Rujak

The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, raw mangoes, bangkoang (jicama), cucumber, kedondong, and raw red ubi jalar (sweet potato). Sometimes Malang variants of green apple, belimbing (star fruit), and jeruk Bali (grapefruit) are added. The sweet and spicy-hot bumbu rujak (dressing) is made up of water, gula jawa (coconut sugar), asem jawa (tamarind), grinded sauted peanuts, terasi (shrimp paste), salt, cabe rawit, and red chili. All of the fruits are sliced to bite-size, and put in the dish. The bumbu rujak or thick sweet spicy rujak dressing is poured on the fruit slices. An addition of sambal garam powder (simple mixture of salt and grinded red chilli) is put on side as the alternative for those who love a salty taste for their rujak.

Rujak Tumbuk (Rujak Bèbèk)

This is another variant of Indonesian fruit rujak. The ingredients are almost the same as typical Indonesian fruit rujak, with the exception that all the ingredients are mashed together (tumbuk or bèbèk in Indonesian) in a wooden mortar. The dressing is not poured on the fruit, but already mixed together with all the ingredients. Rujak tumbuk is served in individual smaller portions on banana leaf plates called "pincuk".

Rujak Serut

This literally means "shredded rujak", and is another variant of Indonesian fruit rujak. As with rujak tumbuk, the ingredients are similar to Indonesian fruit rujak, with the exceptions that the fruits are not cut into bite-sized pieces, but shredded into a rough almost paste-like consistency.

Rujak u` Groeh

A delicacy from Aceh province, the rujak consists of very young and tender coconut meat, young papaya,cabe rawit,sugar, ice, palm sugar,salt and a dash of lime. Best eaten cold.

Rujak Pengantin

"Pengantin" means bride/groom in Indonesian. This rujak is reminiscent of Indonesia's colonial cuisine. It contains slices of boiled eggs, potatoes, fried tofu, pineapple, carrot, bean sprout, pickles, chili, lettuce, cabbage, cucumber, emping crackers, roasted peanuts, peanut sauce and has a little vinegar to it. Some variants mixed the peanut sauce with mayonnaise.

Rujak Kuah Pindang

A Balinese snack, a variation of the Indonesian fruit rujak, but instead of the the normal rujak dressing. The fruits are soaked in a spiced fish broth. The broth it self consists of terasi (shrimp paste), salt, cabe rawit, and red chili and fish broth.

Rujak Cingur

Literally meaning mouth in Javanese, "cingur" is a variant of rujak from Surabaya. This specialty rujak from East Java has a "meaty" taste. It contains slices of cooked buffalo or beef lips, bangkuang, young raw mango, pineapple, cucumber, kangkung, lontong (glutinous rice cake), tofu and tempe, all served in a black sauce made from petis (black fermented shrimp paste, similar to terasi), and ground peanuts. It is topped with a sprinkle of fried shallots and kerupuk (Indonesian cracker).

Rujak Petis

This is another variant of rujak from Surabaya. It contains slices of bangkuang, unripe raw mango, cucumber, kangkung, kedondong, tofu, and soy bean sprouts all served in a black sauce made from petis (black fermented shrimp paste, similar to terasi), fried shallots, salt, palm sugar, unripe banana and ground peanuts. Traditionally it is served on a banana leaf, but today it is more commonly served on plates.

Rujak Juhi

Juhi means salted cuttlefish in Indonesian; this rujak contains fried takwa tofu, fried boiled potatoes, fried cuttlefish, cucumber, noodle, lettuce, cabbages, peanut sauce, vinegar, chili, and fried garlic.

Rujak Shanghai

Named after China's most populated city, Shanghai, this dish is created by the Indonesian Chinese community. This variant of rujak can be found in Indonesian Chinatowns in cities such as Glodok and Jakarta. Rujak Shanghai contains seafood, as does Rujak Juhi. Boiled and sliced gurita (octopus) and teripang (sea cucumber) is served with kangkung (water plant commonly used as vegetable), bengkoang, and served with thick red sweet and sour sauce, mixed with pineapple juice, chilli, and sauted ground peanuts.

Rujak Soto

A delicacy from Banyuwangi, East Java, a unique blend between beef soto and rujak cingur. A local specialty in which the rujak is poured with soto. The rujak cingur it self doesn't contain petis as one of it's ingredient. Created at 1975 by Usni Solihin.

Soto

2010-08-20T06:59:00.000-07:00

Soto, sroto, tauto or coto is a common dish to be found in various regional variations of Indonesian cuisine, a soup mainly comprised of broth, meat and vegetables. The meats that are most commonly used are chicken and beef, but there are also variations with offal, mutton, water buffalo meat and pork. The soup is usually accompanied by rice or compressed rice cakes (ketupat or buras). Sotos are commonly differentiated by the meat ingredient in them, i.e. soto ayam (chicken soto) and soto daging (beef soto). Offal is a very common ingredient in soto, and is considered as a delicacy: the rumen (blanket/flat/smooth tripe), reticulum (honeycomb and pocket tripe), omasum (book/bible/leaf tripe) and the intestines are all eaten.

Other ingredients of soto include soon alternatively spelled as sohun (rice vermicelli), mung bean sprouts and scallion.

Soto spices include the following: shallot, garlic, turmeric root, galangal, ginger, coriander, salt and pepper.

Soto can have a clear broth, a yellow transparent broth (coloured with turmeric) or a milky coconut-milk broth.

Another way to classify sotos is by their regional style. Many metropolitan areas have their own regional soto versions:

* Betawi soto, made of beef or beef offal, cooked in a whitish coconut-milk broth, with fried potato and tomato.
* Bandung soto, a clear beef soto with daikon pieces.
* Medan soto, a milky chicken soto, with the chicken pieces fried before being mixed with the other ingredients.
* Banjar soto, spiced with lemongrass and sour hot sambal, accompanied with potato cakes.
* Makassar soto or coto Makassar, a beef and offal soto boiled in water used to wash rice, with fried peanut.
* Madura soto or soto Sulung/soto Ambengan, made with either chicken, beef or offal, in a yellowish transparent broth.
* Semarang soto, a chicken soto spiced with candlenut and often eaten with sate kerang (cockles on a stick)
* Kudus soto, made with water buffalo meat due to local taboos of the consumption of beef.
* Lamongan soto, a popular street food in various Indonesian metropolitan areas, a variation of the Madura soto.
* Pekalongan soto or tauto Pekalongan, spiced with tauco (a fermented miso-like bean paste).
* Banyumas soto or sroto Banyumas, made special by its peanut sambal.

Soto in Malaysia and Singapore is the clear chicken broth type. Like many dishes, it may have been brought into the country by the many Javanese migrants in the early part of the 20th century.

The following accompaniments are often eaten alongside soto.

* Stewed quail eggs or chicken eggs
* Cockles on a stick (sate kerang)
* Fried chicken giblets
* Prawn crackers, sometimes crushed and mixed with crushed fried garlic as koya in Madura soto
* Gnetum seed crackers (emping)
* Fried tofu or tempeh
* Potato cakes (perkedel)

Condiments common to soto dishes include hot chili sauce (sambal), sweet soy sauce, fried shallot and lime.

Pempek Palembang

2010-08-19T08:37:00.000-07:00

Pempek or Empek-Empek is a delicacy from Palembang which is made of fish and sago. Pempek is eaten together with a dark sauce called cuka or cuko (in bahasa Palembang). Cuko is produced from adding brown sugar, chili pepper, garlic, vinegar, and salt into hot boiling water.

There are many variety of pempek and the most famous pempek is "pempek kapal selam" ("kapal selam" means "submarine" in English). This pempek is actually made of egg (usually chicken), wrapped together with the pempek dough and being deep fried. Scientific says that pempek kapal selam is the most nutritious, high in vitamin, protein, mineral, and carbohydrate. Besides "pempek kapal selam", there are also "pempek telur kecil", "pempek keriting", "pempek pistel (or pastel(?)", "pempek kulit ikan", "pempek adaan", "pempek lenjer", and "pempek tahu". Pempek pastel is pempek which has groceries, inside its own body.

According to legend, around 1617 there was an old Chinese Man who lived nearby Musi river. He noticed abundant fishes caught by the local fishermen, however this indigenous people did not know how to cook the fishes properly. During that time, most of the indigenous people only fried the fishes instead of adding with some other ingredients to make new dishes. This old Chinese Man began a new alternative by mixing with sago and some other spices. He sold this newly created dish around the village by riding his bicycle. As the indigenous people began to call this old Chinese Man "pek ... apek" ('Apek' is a Chinese slang for an old man), thus the food is known as empek-empek or pempek today.

The most famous pempek outlets in Palembang can be found in Jalan Slamet Riyadi, 10 Ulu. some of the famous pempek outlet in palembang are "warung pempek Pak Raden", "warung pempek Dempo", "warung pempek Saga", "Pempek Nony", etc. Actually, pempek can be found easily in every side of Palembang. There are numerous pempek sellers in Palembag most of these use what is called "cheap fish". Easy to detect as the smell is quite strong. For the best pempek seek out those who use "Belido Ikan", expensive but the most delicious of all. The most popular pempek outlets in Palembang are: - Cafe Nawa No1 Pempek, Pempek Nony and Pempek Candy.

Beef Semur

2010-08-19T00:07:00.000-07:00

Ingredients:

1 lb beef
6 pieces candle nut
5 cm of ginger
5 pieces of shallots
3 pieces of garlic
salt, pepper
soy sauce

Directions:

Slice beef thinly
Peel shallots and garlic, slice thinly
Slice ginger and grind candle nut
Brown shallots, garlic, ginger, and candle nut
Put in beef and mix them evenly
Add salt and pepper
Add 2-3 cups of water so beef will cook evenly

(Source: indo.com/restaurants/recipe)

Opor Solo

2010-08-18T23:57:00.000-07:00

Ingredients:

1 chicken
4 cups of coconut milk
6 pieces of shallots
3 pieces of garlic
120 gram candle nut
10 gram corriander
5 gram jintan
3 bay leaves
1 Sereh leaf
100 gram galanga
salt and pepper

Directions:

Cut chicken into pieces
Grind shallots, garlic, candle nut, corriander, and jintan
Brown for a little bit.
Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste
Mix it gently, and let it for two minutes (make sure the heat is low)
Ready to serve

(Source: indo.com/restaurants/recipe)

Es Teler, Mixed Fruit Drink

2010-08-18T00:26:00.000-07:00

Ingredients:

1 avocado, spooned out
5 jack fruit, sliced in small pieces
¼ young coconut meat
¼ lb. sugar palm fruit
Condensed milk
Shaved ice

Directions:

In a glass or a bowl, place all the fruity ingredients.
On top of the fruits, put the shaved ice and then pour the condensed milk as much as you like it.

*This recipe for 2-3 servings.

Note:

Some people like to also pour a little bit of light coconut milk.

(Source: melroseflowers.com)

Biji Salak (Sticky Rice Cake in Brown Sugar Sauce)

2010-08-17T00:34:00.000-07:00

Rice Cakes Ingredients:

1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt

Directions:

To make Rice Cake:
Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

Sauce Ingredients:

3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt

To make the sauce:

Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.
Add rice cakes and simmer for 20 minutes.
Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

*This recipe makes 3 servings.

Helpful hints:

When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

(Source: melroseflowers.com)

Dadar Gulung, Stuffed Pancake Roll

2010-08-17T00:31:00.000-07:00

Stuffing Ingredients:

2 cups fresh-grated coconut
10 Tbs. grated Java dark brown sugar
1 Tbs. granulated sugar
1 3-inch cinnamon stick, broken in half
¼ tsp. salt

Pancake Ingredients:

1 cup rice flour
½ cup cornstarch
1¾ cups coconut milk
½ tsp. salt
1 egg, beaten
3 drops green food coloring (optional)
Vegetables oil

Directions:

Stuffing:

Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.
Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.
Remove the cinnamon stick, and set it aside.

Pancake:

Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly.
Serve at room temperature.

*This recipe for 10-12 servings.

(Source: melroseflowers.com)

Nasi Kebuli, Lamb Rice

2010-07-15T00:46:00.000-07:00

Ingredients:

½ cup water
1 tsp. sugar
2 tsp. salt
3 cloves garlic, sliced
¼ cup sliced onion
2 Tbs. curry powder
3 lb. boneless lamb, cut into 2-inch cubes
2 salam leaves
5 pieces of jeruk purut, or 5 square inches of lemon peel
5 cups coconut milk
4 cups rice, rinsed well in cold water
1 cup reserved lamb sauce
Aluminum foil

Directions:

In a blender, make a paste of the water, sugar, salt, garlic, onion and curry powder. Put the lamb in a large saucepan, and pour this sauce over it. Cook for ten minutes over medium heat; then add the salam, jeruk purut and 2 cups of the coconut milk. Cook for about one hour or more, or until the lamb is soft. There should he about 1 cup of sauce remaining in the pan; reserve it.
In a large saucepan, combine the rice with the reserved lamb sauce and the remaining 3 cups coconut milk. Bring to a boil, and stir several times. Turn off the heat, cover the pan and allow the rice to absorb the liquids for fifteen minutes. Place the rice on a square of aluminum foil in a Chinese-style steamer, and steam for twenty minutes to complete the cooking.
To serve, put the lamb in the center of a large serving platter and cover it completely with a mound of the steamed rice.

*The recipe makes 8 servings, with other dishes

(Source: melroseflowers.com)