INDONESIAN FOOD CULINARY

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Serundeng (Spicy Coconut and Peanuts)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 12:22:23 PDT

Serundeng
(Spicy Coconut and Peanuts)

Suitable for transforming an ordinary bowl of white rice into a minor feast.

How to make Serundeng?

Bumbu:
1/2 tsp. cumin seeds, ground
1 tbs. grated laos or lengkuas (galingale)
3 chili peppers
2 cloves garlic
1 asian shallot
1/2 tsp. terasi (shrimp paste)
1/4 lb. roasted peanuts, chopped
5 oz. grated coconut
1 tbs. palm sugar
2 tbs. tamarind water
1 tsp. oil

Grind the bumbu. Chop the peanuts into quarter-sized pieces. Combine all remaining ingredients in a bowl and mix.
Coat wok lightly with oil and heat to a medium temperature.
Add the serundeng mixture and stir it vigilantly for 5 to 10 minutes. As the mixture heats it will dry out and the coconut will become flaky and golden brown.

Martabak Telur (Savory Mutton-Stuffed Pockets)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 12:07:54 PDT

Martabak Telur
(Savory Mutton-Stuffed Pockets)

Martabak Telur (Savory Mutton-Stuffed Pockets) is very popular in Bandung, West Java.

A huge shortcut here is to buy frozen eggroll wrappers ready-made in Asian markets. The taste is similiar and you won't have nearly as much fun.

Dough:
1 tbs. baking powder
3 - 3 1/2 cups flour
1/2 tsp. salt

Bumbu:
1 onion
2 cloves garlic
1 tbs grated ginger
1 inch lemon grass
1 tsp. coriander seeds, roasted
1/2 tsp. black pepper
1 lb. ground mutton
1 cup chopped spring onions
1/2 cup chopped parsley
3 eggs

To make a dough combine baking powder and salt with 1 cup flour and 1 cup warm water in a mixing bowl. Slowly add flour untul the dough is dense enough to be lifted out of the bowl. Cover your hands and working surface with flour, stretching, twisting and flattering it to establish the dough's gluten. It is read when smooth and elastic and when it no longer sticks to your fingers. Allow to sit in a warm area for 20 minutes.
Grind the bumbu and saute it briefly in oil. Add the mutton and brown. Add thespring onions and stir-fry 5 minutes.
Mix up the parsleyin a bowl with the eggs before scrambling this in with the meat. Cook until eggs are done.
Roll out a 3-inch blob of dough with a roller until it is very thin. You can do this by hand if you are qualified (see picture above).
Place rolled dough on a hot grill. Spread about 4 table-spoons of meat on half of the dough. Fold the other half over to form a pocket. Cook for about 4 minutes on each side adding oil as necessary.

Perkedel Jagung (Corn Fritters)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 12:04:34 PDT

Perkedel Jagung
(Corn Fritters)

How to make Perkedel Jagung (Corn Fritters)?

Bumbu:
1 tsp.coriander seeds, roasted
1 tbs. grated kunci (fingerroot)
2 cloves garlic
1 chili pepper
2 spring onions, finely chopped
1/2 cup corn kernels
1 tbs. white sugar
1 pinch salt & pepper
2 cups oil (for deep frying)
1 egg
1 cup corn flour

Grind the bumbu and combine with the remaining ingredients, beating in the egg and sifting in the corn flour last. Add water if necessary to create a thick batter.
Fry as with perkedel kentang

Perkedel Kentang (Indonesian Potato Fritters)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 12:10:49 PDT

Perkedel Kentang
(Indonesian Potato Fritters)

You can use all kinds of critters to make Perkedel Kentang (Indonesian Potato Fritters). This potato and corned beef variety may have envolved from the Dutch kroket, or vise versa.

1/2 lb. boiled potatoes, cooled

Bumbu:
1/2 tsp.cumin seeds, roasted
2 colves garlic
1 asian shallot
1/2 tsp. grated nutmeg
1 pinch salt and pepper
1 egg
2 cups oil (for deep frying)

Optional:
1 Tbs.sambal ulek

Grind the bumbu and mash it together with thepotatoes.
Add the rest of the ingredients, beating the egg in last. Add the sambal ulek only if you like perkedel spicy.
Heat the oil in a wok or deep fryer. Spoon out enough batter to make a fritter about 1 inch in diameter. Add as many fritters as can float to the surface of the oil. Deep fry until golden brown.

Rempeyek (Indonesian Peanut Brittle)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 11:29:26 PDT

Rempeyek
(Indonesian Peanut Brittle)

Rempeyek (Indonesian Peanut Brittle) is crunchy snack can be made with all kinds of fillers. Besides peanuts a common favorite is rempeyek teri which uses tiny dried anchovies.

1 tsp coriander seeds, ground
1/2 cup rice flour
1 pinch salt
1 cup water
1 clove garlic,finely chopped
1/4 lb. roasted peanuts
2 cups oil (for deep frying)
Optional:
1 Tbs. sambal ulek

Combine the coriander with the rice flour and salt in a mixing bowl. Slowly add water to create a runny batter. For spicy rempeyek, add sambal ulek.
Mix the garlic and peanuts into the batter.
Heat the oil in a wok for deep frying (see here). Using a large spoon or ladle, carefully pour enough batter into the oil so it spreads out in a thin layer about 3 inches wide. If it balls up then the oil isn't hot enough, or you may need to thin the batter with water.
Turn the rempeyek once after about 30 seconds. Fry for another 20 seconds before carefully removing with tongs.
Drain on paper towel. Sprinkle salt on the rempeyek and allow them to cool. Store in an airtight container.

Kerupuk (Tapioca Crackers)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 11:24:03 PDT

Kerupuk
(Tapioca Crackers)

Light, crispy krupuk (tapioca crackers) consist of tapioca or palm flour flavored with everything from shrimp (udang) to fish, garlic, and soy beans. When raw, krupuk are like hard little shards of plastic. Drop them in hot oil and they instantly expand like some cheap magic trick into puffy coulds of perfectly agreeable crunchiness. Krupuk in various incarnations are usually left out in large bins at your table for eating with a meal. They are also crushed up and sprinkled over dishes like gado-gado and bubur (rice porridge) as a garnishing.

Making krupuk is easy (See here for tips on deep frying).

1/2 lb. dry krupuk
2 cups oil (for deep frying)
1 pinch salt

Heat the oil in a wok for deep frying. Using a large spoon or ladle, carefully lower 3 to 10 krupuk into the oil. They will swell to many times their original size, so plan accordingly to allow room for each to float on top of the oil.
Remove the krupuk after 20-60 seconds of frying. The krupuk will turn golden brown. Strain on paper towels.
Sprinkle of salt on the krupuk and allow them to cool.Store airtight container.

Gorengan (Batter-fried Veggies)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 11:18:31 PDT

Gorengan
(Batter-fried Veggies)

Gorengan (Batter-fried Veggies) vendors come out just as things are starting to cool down in the afternoon. They dip tofu and tempe into a batter full of carrots and bean sprouts, and even fry up dumplings of pure batter which are preety tasty.

Batter:

1 cup wheat flour
1/2 tsp. baking powder
1 egg 2 cloves garlic, minced
2 shallots, chopped
1 pinch salt andpepper
1/2 cup parsley, chopped
1 carrot, grated
1/2 cup bean sprouts
1/2 lb. tofu, 1-inch cubes
1/2 lb. tempe, 1/2-inch by 3-inch sheets
Oil (for deep frying)

Cut the tofu into 1 -inch cubes and the tempe into sheets 1/2 inch thick and 3 or 4 inches square.
Mix the flour with 2 cups water and beat in the egg. Add the rest of the batter ingredients and enough water to create a thick batter.
Dip pieces of tofu and tempe into the batter. You can also make small dumplings directly out of pure batter. Fry until golden brown.

Bandrek (Spiced Ginger Tea)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 11:06:36 PDT

BANDREK
(Spiced Ginger Tea)

The sooting effects of ginger make a nice nightcap. Some people like to add warm milk, either cow's or coconut, to their bandrek. If you feel cold, Bandrek (Spiced Ginger Tea) is the best choice to warm up your body.

1 inch fresh ginger, sliced thinly
1 inch lemon grass, minced
2 Tbs.palm sugar

Heat the ginger and lemon grass in 4 cups water. Simmer lightly for 10 minutes.
Strain the boiled liquid and add the pal sugar.

Kopi Tubruk (Indonesian Coffee)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 10:59:42 PDT

Kopi Tubruk
(Indonesian Coffee)

The secret to preparing excellent Kopi Tubruk (Indonesian coffee) is to grind the beans as fine as powder. This results in their swift descent to the bottom, and you won't get that gritty taste in your mouth. Typically kopi will be mixed with enough sugar to kill a Komodo dragon. If you want it back, as for it pahit (bitter). To make kopi jahe (ginger coffee), just throw in a few slices of ginger while you're boiling the water.

8 Tbs. cofee, powdered
4 Tbs. sugar

Spoon in 2 tablespoons of coffee for each glass along with any desired sugar.
Pour boiling water over grounds and stir. Allow to stand for a minute before drinking.

Bajigur (Ginger Coconut Coffee)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 11:05:32 PDT

Bajigur
(Ginger Coconut Coffee)

Like most recipes, this one comes in myriad combination. Some warungs add a layer of sweet bread cubes instead of coconut. If you feel cold, Bajigur (Ginger Coconut Coffee) is a great choice to warm up your body.

1 inch fresh ginger, sliced thinly
1/2 tsp, grated fresh nutmeg
1 stick cinnamon
2 cloves
1 inch lemon grass, minced
4 Tbs. Coffee, powdered
1 cup coconut milk
2 Tbs. plam sugar
1/2 tsp. salt
4 tbs young coconut flesh

Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.
Turn off the heat, add the ground coffe and allow to steep for a few minutes.
Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.
Add the coconut flesh and a sprinkle of nutmeg on top.

Es Gula Asam (Iced Tamarind)

noreply@blogger.com (SweetJourney) — Fri, 31 Jul 2009 10:48:51 PDT

Es Gula Asam
(Iced Tamarind)

One of the secrets to cooling off on a hot day or Es gula asam (Iced Tamarind).

1/4 cup sugar
1 cup tamarind water
1 cup water

Make a tamarind syrup by dissolving the sugar into the tamarind water in saucepan. Simmer for several minutes. This mixture can be cooled and stored in the refrigerator for later use.
* To prepare the es asam, combine 1 part tamarind syrup with 1 part water. Serve over ice with extra sugar on the side for those who like it sweet.

JUS BUAH (Fruit Smoothies)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 09:19:38 PDT

JUS BUAH

Popular fruits and vegetables used in Jus Buah or Fruit Smoothies. It sold in restaurants and warungs include pepaya, nanas (pinesapple), pisang (banana), tomat (tomato), wortel (carrot), timun (cucumber), and alpukat (avocado). Jus apokat is usually mixed with sweetened chocolate condensed milk. This is also quite grand in a papaya or banana smoothie. You can add chocolate to condensed milk or use chocolate syrup to get similiar results. Any jus can be ordered campur (mixed) with other juices. Common mixtures are carrot with apple, cucumber with tomato, or papaya with banana.

How to make Jus Buah:

2 cups of your pavorite fruit
2 cups water
1 Tbs. sugar
1 cup chopped ice

Optional:
2 Tbs. chocolate condensed milk

Remove disagreeable seeds and skins and blend the fruits and veggies with water, sugar and ice.
Add a swirl of chocolate if desired.

ES JERUK KELAPA MUDA (Iced Citrus Coconut)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 09:06:00 PDT

ES JERUK KELAPA MUDA

Jeruk (orange) refers to any variety of citrus but es jeruk is usually either a lime or an orange that can be squeezed quickly in street stalls and mixed with a little sugar and water. For that added textural dimension include some slippery floating slivers of fresh coconut flesh. Es jeruk kelapa muda or Iced Citrus Coconut is one of Indonesian beverage.

How to make Es Jeruk Kelapa Muda:

4 medium oranges, limes, or lemons
1 cup fresh young coconut flesh
4 Tbs. sugar
ice

Combine roughly 1 part fresh-squeeze citrus juice with 4 parts water.
Typically a few spoonfuls of sugar are added and let float to the bottom of the glass so that the sweetness can be adjusted with a little stirring.
Add the coconut flesh and ice.

Related Article:

ES SODA GEMBIRA (Happy Soda)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 08:51:43 PDT

ES SODA GEMBIRA

Es Soda Gembira or Happy Soda is a nice drink with all kinds of fizzy beverages.

How to make Es Soda Gembira (Happy Soda):

1/4 cup sweet condensed milk
2 bottles soda water
ice

Por 2 tablespoons of condensed milk down the edges of each glass. Make a fancy pattern if you want to get artsy.
Add Ice and soda water.

ES CENDOL (Slithery Green Jelly Noodles Ice)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 09:10:06 PDT

ES CENDOL

Es Cendol or Slithery Green Jelly Noodles Ice have the essence and color of the pandan leaf. Make them yourself or find them ready-made in your friendly neighbour Asian market. The Vietnamese variety called Bahn Lot can sometimes be found frozen.

How to make Es Cendol:

2 cups cendol noodles
1/4 cup palm sugar
1/2 cup tsp. salt
1 cup coconut milk
2 cups ice

To make the syrup heat 1 cup of water in a saucepan and dissolve in the palm sugar.
In a separate pan combine the coconut milk and salt. Simmer for a few minutes.
Allow both syrup and coconut milk to cool.
Pour 2 tablespoons of syrup into each glass. Add 1/4 cup ofcendol jelly noodles and pour the coconut milk over the top. Add ice cubes if desired.

Related article:

CENDOL (Slithery Green Jelly Noodles)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 08:39:47 PDT

CENDOL (Slithery Green Jelly Noodles)

The secret to making Cendol or (Slithery Green Jelly Noodles) is in having a sieve with holes about 1/4 inch in diameter. In Java they make a special bucket with holes drilled in the bottom, and a plunger to push all the cendol through. You can make something similiar, or just use a colander with round holes. Substitute sago palm flour for tapioca flour.

How to make Cendol :

1/2 cup tapioca flour
1/2 cup rice flour
2 pandan leaves or 5 dropspandan extract
2 cups water
1 large bowl ice water

Mix the two types of flour before blending in 1 cup of water to make a batter
Bring 2 cups of water and thepandan leaves or extract to a boil in large saucepan
Add the batter and reduce the heat. Simmer for 15 minutes. Stir often and keep adding water so that themixture remains theconsistency of a thin pudding. The cendol should turn dark green and become rubbery
Position the sieve over a bucket or large bowl filled with ice water. Pour the batter through thesieve andlet the cendol drip through the holes andinto the water. Squish the last of batter through the holes and let thecendol noodles harden in the ice water for 15 minutes.
Store refrigerated.

Related article:

Es Cendol

ES TELER (Mixed Fruit with Ice)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 08:39:11 PDT

ES TELER (Mixed Fruit with Ice)

Es Teler (Mixed Fruit with Ice) literally means "intoxicated" and you might find it so with the right combination of fruits.

1 cup coconut milk
1pinch salt
1/2 cupchopped avocado
1/2 cup sweet jackfruit (ripened)
1/4 cup sweet condensed milk shaved or crushed ice

Make the coconut milk from a mature coconut or buy it canned. Heat to a gentle simmer being careful not to let it curdle. Dissolve in salt and allow to cool
Fill each glass with ice and add the tropical fruits. Cover each with 1/4 cup coconut milk and 1 tablespoon of sweetened condensed milk.

ES KELAPA MUDA (Young Coconut Ice)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 09:06:24 PDT

ES KELAPA MUDA (Young Coconut Ice)

If you travel to Indonesia, you will find lots of coconut tree. Indonesian people like to drink coconut water, and they also make drink called Es Kelapa Muda (Young Coconut Ice). Where in slithers of slippery young coconut cool and satiate beyond where mere liquids can go.

2 cups water from a young coconut
1/2 cup young coconut flesh ice

Take the water from a fresh, young coconut
Scrape slithers of coconut flesh and combine with the coconut water in a glass with a little ice.

Related Article:

Sereh (Lemon Grass)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 08:00:35 PDT

Sereh (Lemon Grass)

Cymbopogon Citratus

Popular throughout Southeast Asia, lemon grass adds a subtle flavor entirely distinct from lemons. The extracted oil is called citonella and makes a decent natural mosquito repellent. Sereh (lemon grass) itself is fairly easy to grow in a pot inside the house with just a few blades pulled off as required.

Lemon grass is almost always available in Asian markets and it is starting to show up in major supermarkets as well. You can also find a dried, powdered version that is handy to keep around. Another good way to keep fresh lemon grass on hand is to freeze it and work with it directly from the freezer.

Chopping

When recipes in this book list lemon grass in inches it is meant to be cut at the base of the stalk where it is more tender and easier on the stomach. Chop it finely before grinding into bumbus.

Bruising

When a recipe calls for a bruised stalk of sereh, first peel off any dried-up blades before bruising the remaining stalk with a pestle or big spoon. Twist it around and tie it in a knot to facilitate the release of fragrant oils. you can also make an excellent tea this way. Just boil the bruised stalk of sereh in ywo cups of water for about 10 minutes.

Substituting

One inch of lemon grass is equivalent to about one teaspoon of the dry powder. If you can't find the powder then use about 1 tablespoon of lemon juice for each stalk called for.

Sereh
(Lemon Grass)

Terasi (Shrimp Paste)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 04:04:13 PDT

Terasi (Shrimp Paste)

This fermented extract of shrimp is despised by some due to its pungent odor and fishy taste. With a little moderation however Terasi (Shrimp Paste) can be used without detection. You might soon even find yourself craving a little more of it each day. In some foods terasi can be used like a natural MSG to add a certain definition that brings other flavors into sharp focus. Also spelled trassi and called balachan in Malaysia and kapi in Thailand.

Cooking with Terasi (Shrimp Paste)

Terasi (Shrimp Paste) is sold in a raw form that should be cooked before consumption. For convenience prepare enough for 2 or 3 months by simply toasting it directly in a dry wok or a frying pan for about 5 minutes. Open a window and turn on a vent because the air will soon grow pungent with it. For fewer odors, wrap 2 tablespoon of raw terasi in aluminum foil and bake it in an oven at 400 degree for about 20 minutes. Store cooked terasi in airtight container.

Substitutions of Terasi (Shrimp Paste)

Anchovy paste is not nearly as strong as terasi so you'll want to double the quantity.

Daun Singkong (Cassava Leaves)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 04:00:38 PDT

Daun Singkong (Cassava Leaves)

Manihot Esculenta

Cassava is the source of tapioca and was brought from South America. The leaves of singkong are popular in Indonesian stir fries and are amazingly high in protein. They should never be eaten raw. The root is a staple food on some of the more arid islands of Indonesia where rice cannot be grown. The plant is midly toxic and the root should be peeled before cooking and never be eaten raw. It contains the theoretical upper limit of starch by dry weigh which explains why tapioca flour is so useful for gluing together. Substitute kangkung or spinach for singkong leaves. Daun Singkong (Cassava Leaves) are a good source of protein if supplemented with the amino acid methionine despite containing cyanide.

A very nutritious addition to cassava root at meal times is Daun Singkong (cassava leaves). As the bar charts show, cassava leaves provide high amounts of Vitamin A and Vitamin C. Half a cup of cooked cassava leaves would provide half of the daily Vitamin A needs of a young child. Vitamin A is needed for proper growth, healthy eyes and protection from disease. People should be encouraged to use this valuable food whenever it is available. Cassava leaves also have a fair amount of dietary fibre.

Rambutan Fruit in Indonesia

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 03:15:35 PDT

Rambutan

Nephelium lappacium

A translucent white fleshy fruit encased in a shell that sports a thick head of curly red hair (rambut is the Indonesian word for hair). The flavor and appearance of the flesh is similar to lichee. Rambutan Fruit can be easily opened with the fingers and the flesh eaten from around its single seed. It makes a nice addition to a rujak.

The rambutan fruit (pronounced /ræmˈbuːtən/, Nephelium lappaceum) is a medium-sized tropical tree in the family Sapindaceae, and the fruit of this tree. It is native to Indonesia and Southeast Asia, although its precise natural distribution is unknown. It is closely related to several other edible tropical fruits including the Lychee, Longan, and Mamoncillo. It is believed to be native to the Malay Archipelago. Rambutan fruit in Indonesian, Filipino and Malay literally means hairy caused by the 'hair' that covers this fruit. In Panama, Costa Rica, and Nicaragua, it is known as mamón chino. There is a second species regularly for sale at Malay markets which is known as "wild" rambutan. It is a little smaller than the usual red variety and is colored yellow.

Rambutan Fruit

Pisang (Banana)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 02:54:30 PDT

Pisang (Banana)

Musa Acuminata

Pisang (Banana) probably originated in Indonesia where today they spring up in every available patch of earth. There are many varieties that can be divided intotwo main categories of those best for eating ripe an d those best for cooking with.

Pisang Ambon

Pisang Ambon is the banana commonly found in Western grocery stores. It can be harvested while extremely green and keeps well during long journey to temperate countries. Bananas have only been commonly available in such countries since the advent of refrigerated shipping. If you must cook with a banana, it is best to use one that is still quite green.

Pisang Kepok

Pisang Kepok is the plaintain which is often referred to by Western groceries as the "ivory banana". Plaintains have a resilient texture when cooked and are best when cooked ripe. Although they remain green when ripe, you can distinguish a ripe plaintain by its relative softness.

Petai (Broad Stinky Beans)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 02:43:43 PDT

Petai (Broad Stinky Beans)

Parkia Speciosa

Petai (Broad Stinky Beans) twisted bean pods are typically several feet long and dangle from huge trees that still grow wild in the forests of Indonesia. When peeled pete vaguely resemble huge lima beans. If you hold your nose the taste is a bit like garlic with a hint of brussels sprouts and pumpkin seeds. The raw neabs are sometimes eaten directly out of the pods with or without first peeling the surrounding skin. In Indonesia pete is usually deep-fried and served with a chili sauce. It can also be stir-fried as in pete kapri tumis. You will sometimes find pete frozen and by its Thai name of sataw. It is also sometimes called petai or pete.

Petai
(Broad Stinky Beans)

Pala (Nutmeg)

noreply@blogger.com (SweetJourney) — Tue, 14 Jul 2009 02:34:26 PDT

Pala (Nutmeg)

Myristica Fragrans

Pala (Nutmeg) is the seed of a fleshy fruit that once grew only in the Moluccas (the spice islands in Indonesia). When ripe the fruit splits open to reveal the nutmeg seed surrounded by an aril of mace. Initially, Myristica fragrans received great fame in the West as a medicinal tonic and mild hallucinogen. Whole fresh nutmeg is vastly superior to the dry powder and can be grated directly or simply smashed in a mortar. 1 teaspoon of grated nutmeg is equal to 1/4 teaspoon powder.

Pala
(Nutmeg)

INDONESIAN FOOD CULINARY

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Serundeng (Spicy Coconut and Peanuts)

Serundeng(Spicy Coconut and Peanuts)

Martabak Telur (Savory Mutton-Stuffed Pockets)

Martabak Telur(Savory Mutton-Stuffed Pockets)

Perkedel Jagung (Corn Fritters)

Perkedel Jagung(Corn Fritters)

Perkedel Kentang (Indonesian Potato Fritters)

Perkedel Kentang(Indonesian Potato Fritters)

Rempeyek (Indonesian Peanut Brittle)

Rempeyek(Indonesian Peanut Brittle)

Kerupuk (Tapioca Crackers)

Kerupuk(Tapioca Crackers)

Gorengan (Batter-fried Veggies)

Gorengan(Batter-fried Veggies)

Bandrek (Spiced Ginger Tea)

BANDREK(Spiced Ginger Tea)

Kopi Tubruk (Indonesian Coffee)

Kopi Tubruk(Indonesian Coffee)

Bajigur (Ginger Coconut Coffee)

Bajigur(Ginger Coconut Coffee)

Es Gula Asam (Iced Tamarind)

Es Gula Asam(Iced Tamarind)

JUS BUAH (Fruit Smoothies)

JUS BUAH

ES JERUK KELAPA MUDA (Iced Citrus Coconut)

ES JERUK KELAPA MUDA

ES SODA GEMBIRA (Happy Soda)

ES SODA GEMBIRA

ES CENDOL (Slithery Green Jelly Noodles Ice)

ES CENDOL

CENDOL (Slithery Green Jelly Noodles)

CENDOL (Slithery Green Jelly Noodles)

ES TELER (Mixed Fruit with Ice)

ES TELER (Mixed Fruit with Ice)

ES KELAPA MUDA (Young Coconut Ice)

ES KELAPA MUDA (Young Coconut Ice)

Sereh (Lemon Grass)

Sereh (Lemon Grass)

Terasi (Shrimp Paste)

Terasi (Shrimp Paste)

Cooking with Terasi (Shrimp Paste)

Substitutions of Terasi (Shrimp Paste)

Daun Singkong (Cassava Leaves)

Daun Singkong (Cassava Leaves)

Rambutan Fruit in Indonesia

Rambutan

Pisang (Banana)

Pisang (Banana)

Petai (Broad Stinky Beans)

Petai (Broad Stinky Beans)

Pala (Nutmeg)

Pala (Nutmeg)

Serundeng
(Spicy Coconut and Peanuts)

Martabak Telur
(Savory Mutton-Stuffed Pockets)

Perkedel Jagung
(Corn Fritters)

Perkedel Kentang
(Indonesian Potato Fritters)

Rempeyek
(Indonesian Peanut Brittle)

Kerupuk
(Tapioca Crackers)

Gorengan
(Batter-fried Veggies)

BANDREK
(Spiced Ginger Tea)

Kopi Tubruk
(Indonesian Coffee)

Bajigur
(Ginger Coconut Coffee)

Es Gula Asam
(Iced Tamarind)