Original Indonesian Recipe

Cumi Saus Padang ( Stir Fried Squid in Padang Sauce )

2010-10-04T17:28:00.000+08:00

Ingredients:

500 g Medium sized squid

1 tbsp Lime juice

3 Oil for stir frying

1 Turmeric leaf

1 False mangosteen

2 stalks Lemongrass

Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots

1 1/2 cm Ginger

How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

Thai Fresh Lemongrass - 8 stalks

Authentic Recipes from Indonesia (Authentic Recipes Series)

The Indonesian Kitchen: Recipes and Stories

Gulai Kikil ( Indonesian Cow's Foot Curry )

2010-09-20T21:47:00.001+08:00

It takes diligence and persistence to prepare the dish.

If you love slow cook then the dish will pay all of your hard effort.

Ingredients:

1 Foot of cow

4 cups Coconut milk

1 Turmeric leaf

2 seed of False mangosteen ( Common english name for "Asam Kandis"). It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".

2 Kaffir lime leaves

1 stalk Lemongrass

Blended spices:

1 tbsp Blended red chilies

2 cm Turmeric

5 pcs Candlenuts

2 cm Laos / Galangal

6 cloves Garlic

10 pcs Shallots

How To:

1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.

2. Remove the bones and then cut the meat into small sizes according to your preference.

3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.

4. Add the meat pieces and cook until the coconut milk thickens and oily.

5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.

6. Lift.

AMAZING Egg Tree 15 Seeds-Grow Indoors/Out-Edible Fruit

Thai Lemongrass Powder - 1.4 oz

Huy Fong Sambal Oelek Sauce - Fresh Ground Chili Paste, 18 Ounce Bottle

Thai Kitchen Chili Paste, Roasted Red, 4-Ounce Jars (Pack of 12)

Kokita Indonesian Essential Seasoning Mix C - Bumbu Inti for Candlenut Dishes

Thai Fresh galangal - 14 oz

Thai Kitchen Unsweetened First Pressing Coconut Milk (95% Organic),13.66 -Ounce Cans (Pack of 12)

Ayam Masak Habang (Chicken Cooked with Red Chili Sauce - Padang Style)

2010-09-17T19:23:00.000+08:00

Ingredients:

2.4 lbs Chicken

1 tsp Salt

1 tsp Tamarind Water

500 ml Water

2 tbsp Sweet soy sauce ( "Kecap Manis" )

3 pcs Chopped tomatoes

2 tsp Javanese palm sugar ( "Gula Merah" )

Cooking oil

Spices:

l50 gr Red chilies

12 Shallots

6 cloves Garlic

2 tsp Shrimp paste

2 cm Ginger

2 cm Lesser galangal

2 tsp salt

Instructions:

1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.

2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.

3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.

4. Remove and drain.

5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.

6. Add the fried chicken, stir, and pour water.

7. Add sweet soy sauce, sugar, tomatoes and palm sugar.

8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

ABC Kecap Manis Sweet Soy Sauce - 21 oz bottle x 2

ABC Indonesian Sweet Soy Sauce

Palm Sugar Pure 16 Oz

Thai Palm Sugar - 16 oz package

Thai Tamarind Concentrate - 16 oz jar (You may use this as substitute for Javanese Tamarind Water)

Tamicon Paste Tamarind Concerntrate 8 Fl Oz

Tamarind Paste Tamarind Concerntrate 8.8 Fl Oz (Glass Bottle)

Lidah Kuah Asam (Indonesian Spicy Beef Tounge in Sour Sauce)

2010-07-01T19:23:00.002+08:00

Ingredients:

800 gr of beef tongue, boiled till tender, peeled and cut into 1 cm pieces.

25 gr Javanese Tamarind, dissolve with 1 tbsp water.

790 ml water

3 lime leaves, shredded.

2 stalks lemongrass, crushed

2 green tomatoes, cut into pieces.

2 tbsp fried onions for topping.

4 tbsp cooking oil

3 bay leaves

Blended Spices:

8 shallots

4 cloves garlic

4 pcs red chillies

3 cm turmeric

1 cm ginger

3 candlenuts

1/2 tsp pepper

2 tsp salt

2 tbsp sugar

How To:

1. Stir-fry blended spices, tomatoes, lemon grass and lime leaves until fragrant.

2. Add the beef tongue. Stir well.

3. Add water.

4. Add bay leaves. This is for flavor and to remove the stinky smell.

5. Bring to a boil.

6. Add tamarind water. Boil until the spices are absorbed.

7. Serve with fried onions.

Rotary Indonesian Spices - Candle Nuts

Red Chilies - Whole, 1 lbs

Thailand Wet Tamarind 14oz

Thai Tamarind Concentrate - 16 oz jar

Tamicon Tamarind Paste, 16-Ounce Units (Pack of 6)

Empire International Indonesian Rendang Curry, 1.75-Ounce Packages (Pack of 12)

The Essential Indonesian Cookbook: Aromatic Dishes from Tropical Spice Islands (Contemporary Kitchen)

Indonesian Grilled Pomfret With Tomato Sauce (Bawal Bakar Saus Tomat)

2010-06-30T19:42:00.003+08:00

Ingredients:

600 gr pomfret fish

2 tbsp lime juice

Blended Spices:

3 cloves garlic

2 cm turmeric

2 cm Ginger

½ tsp salt

Sauce:

2 cloves garlic, finely chopped

50 gr brown onions, finely chopped

4 tbsp tomato sauce

3 tbsp tomato paste

½ tsp pepper powder

½ tsp fine salt

½ tsp sugar

3 tbsp margarine

Method:

1. Buried fish in lime juice and blended spices. Leave for 25 minutes.

2. Grill pomfret fish until cooked.

3. Heat margarine, saute garlic, brown onions until fragrant.

4. Add the tomato paste, tomato sauce, pepper, salt and sugar.

5. Stir well.

6. Serve the dish accompanied with tomato sauce.

Muir Glen Organic Chunky Tomato Sauce, 28-Ounce Cans (Pack of 12)

Amore Tomato Paste, 4.5-Ounce Tubes (Pack of 12)

Amore Tomato Paste, 4.5oz (127g)

Mutti Italian Tomato Paste , 4.5-Ounce Packages (Pack of 6)

Turmeric - Ground, 1 lbs

Frontier Turmeric Root, Alleppey Finger, Powder (minimum 5% Curcumin), 16 Ounce Bags (Pack of 3)

Language and Travel Guide to Indonesia

Dive Travel - Manado North Sulawesi, Indonesia

Indonesian Hot and Sour Duck (Bebek Asam Pedas)

2010-06-28T20:50:00.000+08:00

Ingredients:
800 gr duck, cut into 4 parts.

2 tbsp Javanese Tamarind Juice

1 tsp Turmeric powder

2 tbsp Worcestershire sauce

300 ml water

½ tsp salt

2 tbsp margarine, for stir frying.

Blended Spices:

5 dried red chillies

4 cloves garlic

8 shallots

1 cm ginger

Method:

1. Heat margarine, stir fry blended spices until fragrant.

2. Add the duck and stir well.

3. Add turmeric powder and Worcestershire sauce, stir well.

4. Pour the water and tamarind juice and cook gently for 60 minutes until the meat is fully cooked.

5. Lift and Serve.

Turmeric - Ground, 1 lbs

Thai Tamarind Concentrate - 16 oz jar

Tamicon Paste Tamarind Concerntrate 8 Fl Oz

Lea & Perrins The Original Worcestershire Sauce - 10 oz

The Essential Indonesian Cookbook: Aromatic Dishes from Tropical Spice Islands (Contemporary Kitchen)

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia

Pakis Tumis Udang dan Daun Jeruk ( Indonesian Stir Fried Fern Vegetables with Shrimp and Lime Leaves)

2010-06-28T19:20:00.000+08:00

Ingredients:

100 gr of small shrimps, removed heads, leave the tails.

175 gr fern vegetable (in Indonesian it's called Daun Pakis)

200 ml coconut milk

3 lime leaves, discard the leaf bones to avoid the bitter taste.

1 stalk lemongrass, crushed

Blended Spices:

6 shallots

3 cloves garlic

3 pcs red chilies

1/2 tsp shrimp paste

3/4 tsp salt

1/4 tsp sugar

Method:

1. Stir fry blended spices, lemon grass and lime leaves, stir frequently until fragrant.

2. Add the shrimps. Stir until change colors.

3. Add the ferns. Stir until the ferns look withered.

4. Pour coconut milk incrementally. Stir until cooked.

5. Serve

Thai Kitchen Pure Coconut Milk, 13.66-Ounce Cans (Pack of 12)

Thai Kitchen Pure Coconut Milk Lite, 13.66-Ounce Unit (Pack of 12)

Fresh Kaffir Lime Leaves 2 Oz-grown Organically, Natural with No Pesticides

6 Fresh Lemon Grass

Indonesian Cuisine

Cuisines of Southeast Asia: Thai, Vietnamese, Indonesian, Burmese & More (California Culinary Academy)

The image of Daun Pakis (Fern Vegetable) :

Babat Bumbu Serai Pedas (Indonesian Spicy Tripe With Lemon Grass )

2010-06-28T18:37:00.000+08:00

Ingredients:
500 gr of tripe, boiled, cut into 4x6cm

175 gr of lemon grass, crushed

1400 ml water

2 tomatoes, chopped

15 chilies

2 bay leaves

Blended Spices:

5 red chilli

5 candle nut

10 shallots

3 cloves garlic

1 tsp coriander

1 tbsp salt

1/2 tsp sugar

How To:

1. Arrange half of the lemon grass in the pan.

2. Stir the tripe and blended spices. Arrange on top of lemongrass.

3. Sprinkle pieces of tomato and chili sauce.

4. Cover again with the remaining lemon grass and bay leaves.

5. Light the fire. Add 1 / 3 parts of water. Boil until the water dries. Add 1/3 part of the water again. Boil again until the water dries. Pour the remaining water. Bring to a boil.

6. Lift and serve.

Frontier Bay Leaf Whole, Sele Grade, 16 Ounce Bag

BAY LEAVES FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings

6 Fresh Lemon Grass

Kokita Indonesian Essential Seasoning Mix C - Bumbu Inti for Candlenut Dishes

Frontier Coriander Seed Powder, 16 Ounce Bags (Pack of 2)CORIANDER GROUND FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings

Ayam Pop ( Traditional Fried Stewed Chicken From West Sumatra )

2010-06-13T04:07:00.004+08:00

If you're a Padang Food Lover. I bet you'll appreciate this precious recipe. I've been thinking a lot before deciding to share this secret recipe for you, remember to keep it in a safe place :)

The dish is called Pop Chicken because cutlets of chicken are dipped and marinated in spiced juice.And then the cutlets are deep fried in very hot oil for only a few minutes ( you'll hear a loud “POP” sound when the chicken enters the oil).

Ingredients:
A free-range chicken (Not Purebred or Broiler) without heads and claws, cut into 4 parts

4 cloves garlic, grated

1 tsp salt

2 tbsp lime juice

300 ml coconut water

vegetable oil

Sambal (Chili Sauce):
2 tbsp cooking oil

4 tbsp hot water

Blended Spice:

10 pcs of red chili, boiled

12 red onions, boiled

200 g red tomatoes, boiled

10 pcs petai (stinky beans), boiled

1 tsp salt

How To:
1. Marinate chicken pieces with garlic, salt, and lime juice. Leave it for an hour to absorb.

2. Boil the coconut water, add the chicken and the seasonings used for marinating. Cook until chicken is tender and juices run out. Lift the chicken.

3. Heat oil over medium heat. Fry the chicken for a very short time, remove and drain.

4. Serve hot with chilli sauce and boiled cassava leaves.

5. Sambal: Heat the oil, saute blended spices until fragrant.

6. Add water, stir until boiling. Lift.

Enjoy... :)

Vita Coco 100% Pure Coconut Water, 11.2-Ounce Containers (Pack of 12)

Crisco Pure Vegetable Oil, 1 Gallon (Pack of 3)

Pure Wesson Vegetable Oil - 1.25 gal

The Indonesian Kitchen: Recipes and Stories

Authentic Recipes from Indonesia (Authentic Recipes Series)

Finger Licking Different: Dutch, Caribbean, Indonesian and South American recipes

Mie Ayam Bangka (Bangka Island Chicken Noodle)

2010-05-19T18:32:00.003+08:00

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:

1. Boil some water

2. Boil noodles until the float. Remove and drain.

3. Put a little vegetable oil or chicken oil and soy sauce in a bowl.

4. Add the hot noodles, stir until blended.

Stir Fried Chicken:

1. Saute garlic until fragrant.

2. Add chicken, stirring until stiff.

3. Add the mushrooms, stirring, until wilted.

4. Add seasonings and water.

5. Cook to boil and slightly dry.

6. Lift.

Serving:

1. Divide the noodles into five sections.

2. Give each bean sprouts, mustard greens, stir fried chicken and sprinkle with fried shallots and spring onion slices.

3. Serve hot with chicken broth.

Ka-Me Stir Fry Hokkien Noodles, 14.2-Ounce Units (Pack of 6)

Ayam Goreng Kremes (Fried Chicken with Crispy Batter)

2010-02-14T17:45:00.004+08:00

Main Ingredients:
1 Chicken, whole or cut into several pieces
3 Lime leaves
3 Bay leaves
1 piece Galangal

Blended Seasoning:

6 Shallots
6 Garlic
1 tbsp Coriander
1 tsp Pepper
1 piece Ginger
1 tsp Cumin
a little Turmeric (optional)
2 tbsp Salt

Kremes (Crispy Batter) Ingredients:

1 cup Chicken Broth
1/4 cup Rice Flour (add Tapioca, optional)
1 egg, beaten flat
1 cup water

Directions:

1. Boil chicken with main and blended ingredients until tender, remove chicken from the cooking water.

2. Fry the chicken until the yellow (unless you like to overcook a little bit).

3. Mix all "Kremes" ingredients, fry per one spoon in hot oil with a rather large fire. Fry until dry. Lift them.

4. Serve chicken with sprinkles of "Kremes".

Recipe source:
http://mamieksyamil.multiply.com/recipes/item/64/Ayam_Goreng_Kremes

Image source:
http://preistiaimooeth.files.wordpress.com/2008/11/ayam-kremes.jpg

Ikan Goreng Bumbu Balado ( Indonesian Balado Spicy Fried Fish)

2010-02-02T02:42:00.001+08:00

Ingredients:
6 pcs Mackerel cleaned give a little vinegar, lime juice, and salt.

3 Lime Leaves.

1 Large Tomato cut into 6 parts.

Oil for frying.

Salt and sugar to taste

Roughly Grind Spices ( Use Traditional Pestle & Mortar ) :
10 pcs Red chilies

8 pcs Onion

How to Cook:

1. Fried mackerel with hot oil until brown set aside.

2. Spare the oil used to fry fish about 5 tbsp.

3. Add grind spices and lime leaves and stir until fragrant.

4. Add tomato, stir with a small-medium heat.

5. Continue to cook until the spices and tomatoes are cooked well.

6. Add the fried fish leave it a while with a low heat.

7. serve.

Thai Fresh kaffir lime leaves 1 oz (Approx 50 leaves)

Traditional Mortal & Pestle (Javanese Ulekan)

Mangut Lele ( Fried Catfish in Spicy Sauce)

2009-11-29T14:08:00.009+08:00

Ingredients:

500 g Catfish (lele). Please don't get confused with Silver Catfish (Patin)

1/2 Lime juice

Salt to taste

1 Bay leaf

2 cm Galangal, crushed

1 stalk Lemongrass, crushed

1 Tomato, cut into slices

6 Bird's eye chili

Salt to taste

1 tbsp Sugar

Blended Ingedients:

300 ml Thick coconut milk

4 Shallots

3 cloves Garlic

1 tbsp Coriander

5 pieces Pecan

4 Red chilies

How To:

1. Soak catfish with lemon and salt, then fry until yellow-brown.

2. Stir fry blended ingredients, Add bay leaf, galangal, lemongrass and continue to stir fry until fragrant.

3. Add the tomatoes and bird's eye chillies and stir well.

4. Add thick coconut milk, salt and sugar while stirring. Cook to boil.

5. Add fried catfish and stir well. Cook to boil.

Buy One pound Whole Bay Leaves (Daun Salam)

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Ikan Masak Saus Mangga (Fried Fish in Mango Sauce)

2009-10-31T17:14:00.010+08:00

Ingredients:

2 Mujair Fish (Nile Tilapia)

1 tbsp Lime Juice

1/2 tbsp Salt

1/2 tsp Pepper

2 tbsp Cooking Oil

Mango Sauce:

1/2 Brown Onion, roughly chopped

2 cloves Garlic, roughly chopped

1/2 Mango, juiced

100 ml of Water

1/2 tsp Salt

1/4 tsp Pepper

1 tsp Sugar

1/4 tsp Seasoning

1/2 Mango, diced 1 cm

Cooking Oil

How To:

1. Clean the fish scales, gills and entrails. Wash. Fillet the fish on its side, but not broken. Marinate with mixture of lime juice, salt, pepper, and cooking oil.

2. Fry the fish until submerged in hot oil until golden brown colored. Remove and drain.

3. Mango sauce: Stir fry brown onions and garlic until fragrant. Add the mango juice, water, salt, pepper, sugar and seasonings. Mix well. Cook to boil.

4. Add mango dices, stir briefly and lift.

5. Serve the fried fish with mango sauce.

South Of France Mango Bar, 8.8-Ounces Units (Pack of 4)

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Ikan Bakar Kecap ( Grilled Fish Sauted with Indonesian Ketcup - Sweet Soy Sauce)

2009-10-31T14:12:00.005+08:00

Ingredients:

• 500 g gourami / gurame fish, cut the body

• 1 lime juice, take the water

Grinded Ingredients:

• 8 shallots

• 3 cloves garlic

• 3 pecan

• 1/2 tbsp finely pepper

• 2 cm turmeric

• 2 cm ginger

• 4 red chilies

• 1 tbsp oil

• 1 tbsp sugar

• 1 block Chicken Broth

• Salt to taste

Smearing Ingredients:

• 2 tbsp Indonesian Sweet Soy Sauce

• 1 tbsp Margarine

How to:

1. Sprinkle fish with l juice then leave for 15 minutes.

2. Rub fish with grinded ingredients on the entire surface of the fish body and the interior thoroughly. Leave for 30 minutes.

3. Prepare the grill, then grill fish until golden brown.

4. Smear the fish with the mixture of sweet soy sauce and margarine, continue to grill briefly.

5. Serve while hot with cucumber, cabbage and tomatoes.

The Rough Guide to Bali & Lombok 6 (Rough Guide Travel Guides)

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Equip your Resto...

2009-10-31T01:36:00.004+08:00

Have you ever wondered of running your own Restaurant ? Perhaps you're now a Chef of a big and famous hotel. But you have this dream that bothers you every night. It's a dream to open your own restaurant. Running your own business, cooking your own style not dictated by your Boss.

What about opening an ethnic Restaurant that serves one or several ethnic cuisines ? Cooking those exotic cuisine like what we have here on Original Indonesian Recipes.... Whatever your dreams are, I suggest you to keep on chasing them.

Location is one of the very vital key in opening a restaurant. Once you find that perfect location, you will need to make sure you negotiate the best lease possible for your restaurant.

After careful decision of choosing the right location. Now you need to focus on renovating the building and make the design to support your theme. For example if you plan to serve Ethnic Cuisine then you need to build some ethnic design concepts around the wall.

Now, It's time to equip your restaurant. What are these equipments ? They are Glassware, Tableware, Flatware, Bowls, Plates, Mugs, and even Tablecloth and skirts.... That could be a daunting and worn out task. Especially when you imagine going physically from one store to another finding the right appliances.

But what if I tell you that you can do this task simply by sitting in front of your computer ? Yes, you can have a cup of coffee while browsing and choosing the right appliances for your restaurant. Wasserstrom provides wide varieties of Restaurant Supplies and it carries the Best Name Brand Products. They are Top Brands that are used by Famous Hotels and Restaurants around the world such as "Libbey", "Hobart", "Lincoln", "Carlisle", "Server", "Homer Laughlin", etc.

For example, Wasserstrom provides Walco Stainless Spoons in several types, like Tablespoon, Dessert Spoon, Dinner Fork, Iced Teaspoon, etc. The website itself has a very neat design and good categorization, so I'm pretty sure you'll find your stuff without worrying being lost in the jungle of appliances. You can visit here...

"wasserstrom restaurant supplies, restaurant equipment, restaurant supply, professional chefs, professional cookware, chain restaurant supplies"

Ikan Kembung Bumbu Kemangi (Slimy Mackerel with Spiced Basil)

2009-10-19T17:24:00.005+08:00

Ingredients:

• 3 Slimy Mackerel

• 2 cm Ginger, finely chopped

• 3 cloves Garlic, minced

• 3 tsp salt

• 300 ml thick coconut milk

• 1 red tomatoes, cut into pieces

• 1 stalk lemongrass

• 2 bay leaves

• 2 slices galangal

• 5 bird's eye chilies

• basil leaves to taste

Blended Spices:

• 5 Shallots

• 4 Pecan

• 1 tsp Coriander

• 3 cloves Garlic

• 6 Curly Chilies

• 2 cm Turmeric

• 1 tsp Sugar

• 1 tbsp Cooking Oil

• Salt to taste

How to make:

1. Marinate the mackerel with ginger, garlic and salt for 30 minutes.

2. Grill fish until half cooked, set aside.

3. Stir fry blended spices until fragrant. Pour coconut milk while stirring until thickens. Add basil, tomatoes and bird's eye chilies and the rest of the ingredients. Cook to boil, lift. This is the Yellow Sauce.

4. Marinate fish in Yellow Sauce for 15 minutes.

5. Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce.

SEASON No Salt Added Fillets of Mackerel In Water

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Gudeg Ceker (Jogjakarta Chicken Claws Gudeg)

2009-10-07T13:27:00.004+08:00

Ingredients:

750 g young Jackfruit, peeled, cut into pieces

500 ml young Coconut water

750 ml thick Coconut milk from 2 coconuts

4 Eggs, hard boiled, peeled

2 pcs of teak leaves

150 gr brown sugar (Javanese Palm Sugar)

6 bay leaves

4 cm galangal, crushed

100 gr beef, cut into pieces

10 chicken feet / claws, wash clean

Blended Ingredients:

12 Shallots

6 cloves Garlic

8 pcs Pecan, toasted

1 tbsp Coriander, toasted

1 tsp Salt

How To:

1. Wash jackfruit, boil briefly with coconut water, lift.

2. Prepare a pan, Cover pan bottom with teak leaves. Place half of the young jackfruit and half of blended ingredients. Add the remaining half of the young jackfruit, eggs, remaining blended ingredients, brown sugar (Javanese Palm Sugar), beef, and chicken claws.

3. Add coconut milk and cover the pan. Cook over medium heat until cooked through and the claws softens, lift.

4. Serve with warm rice.

Serves 6

Recipe source:
http://sajiku.blogspot.com/search/label/Resep%20DI%20Yogyakarta

Image source:
http://solo.dagdigdug.com/page/2/

Ayam Bakar Solo (Solo Grilled Chicken )

2009-09-27T11:44:00.005+08:00

Ingredients :

1 Javanese (Indonesian) cock, cut into two without splitting it.

30 ml Oil, for stir frying

1 1/2 lt Water

10 g Garlic, chopped

20 g Shallots, chopped

Ingredients A:

1/2 tsp salt

1/4 tsp pepper

1/2 tsp MSG (Optional)

1 tsp Chicken Broth Powder

2 tbsp lime juice

Ingredients B:

2 stalks Lemongrass, crushed

20 g Galangal, crushed

5 lime leaves, remove the leaves' bones

Ingredients C:

1 1/2 tsp coriander powder

1 tsp salt

2 tsp Chicken Broth Powder

1 tsp MSG (optional)

1/4 tsp pepper

5 tsp sugar

3 tbsp Javanese Palm Sugar (Gula Jawa or Gula Merah)

6 tbsp Sweet Soy Sauce (Kecap Manis)

Smearing Ingredients:

Sweet Soy sauce (Sweet Ketchup or Kecap Manis) to taste

Margarine to taste

Sauce (Sambal) :

30 ml oil, for stir frying

3 tbsp Javanese Palm Sugar (Gula Jawa or Gula Merah)

1 tsp salt

2 tsp Chicken Broth Powder

1 tbsp Sugar

1/2 tsp MSG

1/4 tsp Pepper

Grind Ingredients:

50 g Curly Red Chili

20 g Shallot

1 Tomato

1 1/2 tsp Shrimp Paste (belacan / terasi), roasted

How To:

1. Wash the chicken, smear with Ingredients A.

2. Leave for 15 minutes and make sure the ingredients are absorbed.

3. Stir fry garlic and shallot until fragrant. Add in Ingredients B and stir well.

4. Pour the water, cook to boil. Add the chicken and Ingredients C, stir.

5. Cook until the seasoning (ingredients) is absorbed and water shrinks. Remove and put in a cool place.

6. Grill while smeared with the Smearing Ingredients. Remove and serve with sauce.

7. For The Sauce (Sambal) : Stir fry the Grind Ingredients until fragrant. Add the rest of the Sauce (Sambal) Ingredients and stir well. Cook to boil and thicken.

Chicken Broth Powder

Recipe is Adapted From:
Masakan Ayam Populer by Chendhawati ( Ny. Liem Cooking School, Bandung )

Image source:
http://jengjeng.matriphe.com/nostalgia-ayam-bakar-sari-mulia-asli-megaria.html

Riau Province Gulai Blacan (Shrimp Curry)

2009-09-23T10:42:00.007+08:00

When you see the word "Gulai" in Indonesian Dish, it's usually translated into Curry. But don't imagine that the dish always uses turmeric as traditional curry does.

Indonesian Curry dishes that use turmeric should be called "Kari". But "Gulai" dishes don't always use turmeric, as shown in the recipe below.

Ingredients:
10 large shrimp, cleanded

1 bunch petai (stinking beans), peeled

1 tbsp Java Tamarind

1 tbsp sugar

500 ml coconut milk

1 tsp salt

1/2 tsp pepper

3 tbsp cooking oil

Blend:
6 shallots

4 cloves garlic

6 pcs pecan

6 pcs red chili

6 pcs bird's eye chili

How To:

1. Heat the oil.

2. Stir fry blended ingredients until fragrant and cooked.

3. Add shrimps, continue to fry until the shrimps change color.

4. Add coconut milk, Java tamarind water, sugar, salt and pepper.

5. Cook to boil and until the solution thicken.

6. Add Petai (Stinking Beans), stir well, and dish up.

Serves 6

Premium Pecan Halves (Kemiri)

Recipe source:
http://resepsedap.com/gulai-blacan-riau/

Image source:
http://jaderose66.multiply.com/reviews/item/37

Gulai Pepaya Muda ( Young Papaya Curry )

2009-09-12T13:26:00.004+08:00

Ingredients:

2 tbsp cooking oil

1 stalk lemongrass, use the white part and crushed

2 lime leaves

250 gr medium-size fresh shrimp, remove the head

1 liter of coconut milk from 1 coconut fruit

500 gr young papaya, peeled, cut into 1 × 1 x 2 cm, squeeze them with a little salt until tender, drain

100 gr string beans, cut into 3 cm

2 pcs of Asam Kandis

Asam kandis is a dark sun-dried slices fruit, related to mangosteen. Asam kandis and asam gelugor is a family of Garnicia, but they are difference in species. Asam Kandis is Garnicia globulosa which is cultivated in Indonesia and Malaysia. It bears grapefruit-size fruits whose sweet pulp is eaten raw.

If Asam Kandis is not available in your location, you can try use Kokum (Garcinia Indica) instead which you can find at your local Indian/Pakistan/Caribbean grocery store.

10 petai fruit (stinking beans), cross section 1 cm

75 gr Young Belinjo / Melinjo leaves. If you can't find them, use Kohlrabi as substitute,it tastes almost like melinjo.

Grind Spices:

5 shallots

2 cloves garlic

4 red chilies

2 cm ginger

1 tsp salt

1 tsp coriander, panbroiled

1/4 tsp cumin, panbroiled

1/2 tsp pepper grain, panbroiled

How to:

1. Heat oil and saute finely spices, lemon grass, lime leaves until fragrant

2. Add the shrimp, stir until shrimp changes color

3. Pour coconut milk, stir to boil.

4. Add papaya and string beans, cook until vegetables are tender

5. Add remaining ingredients, wait until all of them are cooked well.

6. Serve

For 6 servings.

Buy Coconut Milk, Unsweetened, Organic, Online.

Recipe & image source:
http://resepsedap.com/gulai-pepaya-muda/

Reference:
http://kedaihamburg.blogspot.com/2008_10_01_archive.html
http://indonesia-eats.blogspot.com/2006_11_01_archive.html

Banten Province Exotic Recipe : Rabeg ( Goat / Lamb Innards Spicy Soup)

2009-09-07T11:23:00.006+08:00

Do you eat innards dishes ? If you don't then you should try, yes they're too delicious too miss :)

In my humble opinion as long as you don't eat this dish too often and too much, it shall be no problem to your health. But Yes I admit the dish is quite addictive, so be careful :)

Ingredients:

300 g goat or lamb meat, cut into small pieces

300 g goat or lamb lung, cut into small pieces

300 g goat or lamb intestines, cut into small pieces

300 g goat or lamb liver, cut into small pieces

800 ml water

10 shallots, sliced thinly

4 cloves garlic, thinly sliced

½ tsp pepper powder

2 cm ginger, crushed

4 tbsp soy sauce

½ tsp tamarind

1 tbsp salt

How To:

1. Put all the ingredients into the pan except water, stir & cook until the meat changes color.

2. Pour ¼ of the water, stir, cook until dry.

3. Slowly add the remaining water little by little into 4 sequences over a low heat until tender and the seasoning is fully absorbed.

4. Serve while hot with emping crackers and hot rice.

Serves 6

I have another Indonesian Exotic Innards dish recipe that's very unique and highly recommended, It's Coto Makassar

Lonely Planet World Food: Indone sia (Lonely Planet World Food Guides)

Recipe source:
http://resepmasakanmu.com/resep-masakan-rabeg-banten.htm

Image source:
http://mbakmaya.com/2009/08/resep-rabeg-kuliner-banten/

Berengkes Ikan Sumatera Selatan (Grilled Fish Wrapped in Banana Leaves)

2009-08-25T17:10:00.006+08:00

Ingredients:

500 grams of fish fillet

25 ml Javanese Tamarind Water

1 stalk lemongrass, slice thinly

2 tbsp lime juice

30 ml frying oil or peanut oil

2 tsp salt or according to your taste

Banana leaves for wrapping

Stick to attach the package

Grind Spices (using blender or traditional Javanese pestle and mortar) :

10 shallots, roughly sliced

3 cloves garlic, roughly sliced

5 red chillies, cut into pieces

5 panbroiled (fried without oil) hazelnut

1.5 tsp fried shrimp paste

salt to taste

How to:

1. Smear the fish with lime juice and salt. Marinate for 30 minutes.

2. Wash the fish and drain.

3. Mix the grind spices with lemongrass, tamarind water, and oil. Mix well.

4. Smear the fish evenly with the mixed spices.

5. Wrap the fish inside banana leaf. Hook both ends with a stick.

6. Prepare the coals, grill the fish while flipping through until fully cooked.

Buy Traditional Stone Javanese Mortar & Pestle (Ulekan)

Recipe sources:
Masakan Ikan & Seafood Nusantara by Sufi S.Y.
http://cafepojok.com/forum/showthread.php?t=35006

Image source:
http://resepsedap.com

Exotic Indonesian Recipe : Pepes Tahu (Steamed Tofu Wrapped in Banana Leaves)

2009-08-17T23:45:00.005+08:00

Ingredients:

2 pieces of tofu

50 grams of teri (small dried fish),

3 cloves of garlic

3 tbsp grated young coconut

1 green tomato

5 green chilis

1 large onion

1/2 tsp turmeric powder

spring onion

salt

pepper

bay leaves

banana leaves.

Directions:

1. Chop the tomatoes

2. Crush the garlic

3. Chop the large onion and spring onion

4. Splint the chilis into two

5. Smash tofu then mix with all ingredients except for banana leaves.

6. Scoop 3-5 spoons of tofu then add 1 piece of bay leaves and cover it with the banana leaves.

7. Repeat until you have run out of tofu

8. Heat steamer then steam tofu for 20-30 min.

9. Serve with warm jasmine rice.

Buy Banana Leaves (Daun Pisang) Online

Recipe references:
http://keseharian.com/dapur/pepestahu.html
http://www.grouprecipes.com/43128/pepes-tahu.html

Image source:
http://www.cc.cc/product_list/product_detail_image_view.php?a=LUNGSENaMmw=&b=am9ydG91RnY=&c=ank1

Pindang Patin ( Spicy and Sour Silver CatFish)

2009-08-12T23:39:00.007+08:00

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

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

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

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

Ingredients:

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

3 stalks lemongrass, crushed

3 bay leaves

5 cm ginger, crushed

5 cm galangal, crushed

3 red tomatoes, cut into 4 pieces

5 green tomatoes, cut into 4 pieces

2 red chilli, finely sliced ± 2 cm

15 bird's eye chili

25 g basil leaves

3 tbsp tamarind water

2 tbsp sweet soy sauce

2 tbsp brown sugar

Salt to taste

Sugar to taste

Grind spices:

5 red chilies

6 cloves garlic

6 shallots

How to :

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

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

3. Continue to boil until fully cooked.

Buy Fresh Galangal / Galanga / Lengkuas ONLINE

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

Recipe translated from:
7626129-Resep-Masakan.pdf

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