indonesian food and recipes

KALASAN FRIED CHICKEN

2011-11-29T09:21:00.001-08:00

Kalasan is the name of a town in Central Java, Indonesia. Here is one of the typical food of Kalasan Kalasan fried chicken.

MATERIAL:
- 1 chicken
- 500 cc of coconut milk

-1 / 2 tsp baking soda

-5 cloves garlic, crushed
-salt
- cooking oil

How to cook:
1.Clean the chicken and then split into 2 parts
2. Combine coconut milk, baking soda, salt, garlic, and then boiled until the water along with the chicken dry.
3. Drain
4. Preheat much cooking oil in fryingpan. Remove the chicken and fry it untill change to golden brown color, remove and drained.
5. Now, Aceh-style fried chicken ready to serve with special sauce.
For the sauce:
- 100 gr red chilies
- 4 grains of red onion
- 1 pc ripe tomatoes
- 1 tsp salt sdk
- 1 tbsp sugar
- 6 tbsp broth
- 1 tbsp cooking oil
Method:
1. Boil peppers, red onions and tomatoes for a while, then puree.
2. Add a little salt, sugar, broth and oil
3. Cook over medium heat until the oil out.
4. Remove and serve with fried chicken that has been

(if & r)

SPECIAL ROAST CHIKEN OF BALI

2011-08-15T11:51:00.000-07:00

This is one type of roast chicken dish from the Bali island. Here is a typical Balinese roast chicken recipe for 300 grams of chicken meat.

MATERIAL:
• 300 grams of chicken
SPICES:
• 200 grams of onion
• 200 grams of garlic
• 20 grams of turmeric root
• 50 grams ginger root
• 20 grams galangal root
• 20 grams of ground coriander

ANOTHER SEASONING :
• 50 grams of brown sugar
• 20 grams lemongrass leaves

• 100 grams of cinnamon
• 30 ml sweet soy sauce (or to taste)
• 500 ml chicken broth
• 5 ml lemon juice
• Salt and pepper to taste
• 3 tbsp cooking oil for sauteing
COMPLEMENTARY OF DISH:
• Warm white rice
• Salad: finch eggplant, carrots, tomatoes, white cabbage, cucumber and basil leaves.
• Pestle sauce
• Balinese mantah sauce (uncooked sauce)
HOW TO PROSES :
1. Chicken is cleaned and cut into 2 or 4 parts.
2. Heat oil in wok, then sauté the herbs that have been crushed until the color changes to brown and fragrant. Put cinnamon and lemongrass leaves.
3. Add chicken broth and lemon juice, brown sugar, soy sauce, salt and pepper to taste; stir and cook until boiling.
4. After stir-fry seasoning to boil, add chicken pieces, stirring and then cover, lower the heat, continue cooking until chicken is almost cooked, remove from heat.
5. Prepare the grill with hot coals. Bake the chicken (point 4) over the coals while occasionally smeared with the rest of the stir-fry seasoning. Bake until cooked.
6. Roast chicken ready to serve with complementary dish.
7. Good luck.

(i&f)

SPECIAL ONDE-ONDE OF BUTON

2011-07-18T09:45:00.001-07:00

Onde-onde is of one type of round-shaped cake made of rice flour contains brown sugar mashed together with green beans (or just brown sugar only), welcome sprinkled with sesame seeds or grated coconut. BUTON is the name of one of the islands belonging to the province of Southeast Sulawesi, Indonesia. Here is a recipe to make onde-onde typical of Buton. This is the recipe for about 45 onde-onde (depending on how big the dumplings you make ).

INGREDIENTS :
• 150 grams of glutinous rice flour
• 100 grams of brown sugar, mashed, formed a small round object
• 150 grams of coconut, grated coarse
• 1 / 4 teaspoon salt
• 125 cc of fresh water

HOW TO MAKE:
1. Mix the grated coconut with salt, stirring until evenly mixed and then steamed until cooked.

2. Combine flour, glutinous rice. water and salt, stir evenly until it forms a dough that can be shaped, thick and chewy.

3. Now, take a little cookie dough, formed spheres, add brown sugar are rounded to the inside, then re-formed spheres so that spheres covered with red sugar. And so on until the dough runs out.

4. Boil water in a stewpan, put cake dumplings in one by one. Boil until the float, which means the cake is cooked. Remove and drain.

5. Then input into the cake cool boiled water, remove and drain, then roll into grated coconut that is steamed before.

6. Now, a typical pastry dumplings (onde-onde) Buton ready to serve.
(If & r)

GOLDFISH COOKED SPICY

2011-07-08T16:48:00.000-07:00

This is one type of freshwater fish dishes typical of West Sumatra. The main ingredients of this cuisine is a goldfish and green peppers. You can try to cook it. Here's the recipe.

INGREDIENTS:
• 1 kg of goldfish, cleaned and cut into pieces being
• 3 scallions, cut into 1 cm long
• 5 pieces of kandis acid
• 400 cc of fresh water

GROUND SEASONING :
• 100 gr green peppers
• 12 spring onions
• 1 tbsp salt

HOW TO MAKE:
1. Boil ground seasoning together kandis acid while stirring until thickened.
2. Insert pieces of goldfish, stirring constantly and slowly.
3. Add the chopped onion, continue cooking, stirring frequently, until the fish is cooked.
4. Now, goldfish cooked spicy ready to be served.

(If & r)

LAMB MEAT FRIED RICE

2011-06-25T23:46:00.000-07:00

There are many kinds of fried rice, one of which is fried rice with lamb meat. Here's one recipe lamb meat fried rice from Java, a local specialty spice of Java.

MATERIAL:
- 1 dinner plate white rice
- 1.5 ounces of a young goat meat, cut into 2 x 2 cm
- 1 / 4 red tomatoes, chopped fine
- 2 onions leaf, chopped fine
- 2 tbsp soy sauce (or according to your taste)
- 2 tbsp cooking oil for sauteing

SPICES :
- 2 nutmeg
- 4 cloves onions
- 2 cloves garlic
- 2 red chilies (or to your taste)
- 1 / 4 tsp pepper
- 1 / 2 tsp shrimp paste, fried
- Salt to taste
COMPLEMENTARY ::

- Pickled cucumbers with materials:
1 cucumber, cut rectangle 1 x 3 cm
1 / 2 teaspoon granulated sugar
1 carrot, peeled and cut like matchsticks
1 / 4 teaspoon vinegar
hot water

- Fried emping (chips made of gnetum gnemon fruit)

HOW TO MAKE:

1. The first one, we make the pickle first 'pickle mixed all ingredients together, stir gently and set aside.

2. Preheat cooking oil, saute all the ground spices until fragrant, add sliced tomatoes, chopped onions leaf and goat meat, mix evenly. Continue cooking until the meat is cooked.

3. And then add white rice and sweet soy sauce, stir continuosly for amoment, lifted.

4. Now your lamb fried rice is ready to served. Serve warm with a sprinkling of fried onions, separate equipped with fried (emping) chips and pickled cucumber.
(If & r)

ACEH FRIED CHICKEN

2011-06-16T09:11:00.000-07:00

Here is one type of cuisine from ACEH, one of Indonesian province, located on the northern of Sumatra island which is now better known as Nanggroe Aceh Darussalam. Main ingredient of this dish is chicken meat. This is the recipe for 1 kilogram of chicken meat:
INGREDIENTS:
         -   1 kg chicken, cleaned and then cut into small pieces, according to your taste
         - 20 g garlic
         - 40 gr onion

         - 30 gr turmeric root, cleaned and milled
         - 15 gr ginger root, intact
         - 10 gr of red pepper, ground
         - 10 gr galangale root, intact
         - 15 gr lime / lemon leaf, intact
         - Thick coconut milk, to taste
         - Salt and pepper to taste
         - Cooking oil for sauteing and frying, to taste

HOW TO MAKE :
1. Preheat 2 tablespoons cooking oil over medium in a skillet, sauté onion, garlic, turmeric and red chili, until fragrant.
2. Then add the whole ginger, lime leaves, galangale intact and coconut milk, stirring constantly until evenly and boils.
3. Put chicken in, and cook until cooked for about 25 minutes.
4. Preheat much cooking oil in fryingpan. Remove the chicken and fry it untill change to golden brown color, remove and drained.
5. Now, Aceh-style fried chicken ready to serve.
6. Good luck.

(if & r)

BAJAK SAUCE

2011-05-24T10:28:00.000-07:00

Bajak sauce (Sambal Bajak , in Indonesian) is one type of fried spieces with distinctive taste comes from Banten, West Java. The basic ingredients of this dish is dried shrimp (ebi), cundlenut fruit, shrimp paste, coconut milk and ground red chili. If you will try to make it your own, this is the recipe for 1500 grams ebi.

MATERIALS:
    - 150 grams of dried shrimp (ebi)
    - 200 grams of ground red peppers
    - 150 ml thick coconut milk

    - 5 candlenut, finely ground
    - 2 tsp shrimp paste cooked
    - 2 tbsp cooking oil for sauteing
    - 1 tsp white sugar (or to taste)
    - Salt to taste

HOW TO MAKE:
1.Poure boiling water on dried srimp and soak for a while until soft. Lift and drained, then chopped finely.

2. Milled candlenut and shrimp paste until smooth. Heat the oil in the pan, then saute candlenut and smooth paste with dried shrimp until fragrant. Add ground chili pepper and sugar, stirring until smooth. Later. . .

3. Input the coconut milk, continue stirring until boiling. Reduce the heat, continue cooking until thickened and the color changed to slightly darker. Remove pan from fire.

4. Well, now Bajak sauce ready to served with warm white rice and other dishes.
(if & r)

PADANG SQUID CURRY / GOULASH

2011-05-06T23:51:00.000-07:00

This is one of West Sumatra Padang cuisine. The main ingredient of this dish is fresh squid, ground chili and coconut milk. Here is a recipe for ingredients 1 kg of fresh squid.

INGREDIENTS :

- 1 kg of fresh squid
- 3 coconuts to make coconut milk, thick and thin coconut milk
- Fresh water

SPICES :

- 2 ounces ground red pepper
- 24 red onions, mashed
- 6 cloves garlic, crushed
- 6 candlenuts, mashed
- 4 tomatoes, chopped fine
- 2 pieces of lemon, squeeze, citrus water taken
- 2 stalks lemongrass, crushed
- 2 teaspoons ginger fine / powder
- 2 turmeric leaves
- 2 teaspoons turmeric fine / powder
- 8 stems of basil, leaves only taken
- Salt to taste

HOW TO PREPARE :

1. Clean the squid, remove the red skin (epidermis), his head cleared, including the black one. Boil the squid with fresh water and salt for about 10 minutes, remove and drain.

2. Head and body reunited with the embeddable squid with a stick or skewer or tied tightly.

3. Using a saucepan, simmer the coconut milk and all ground ingredients but the bround red chili pepper.

4. After boiling coconut milk, add the squid and sliced tomatoes, ground chili peppers, lemongrass, turmeric and basil leaves, pour the lemon juice too.

5. Cook while stirring (so as not to break coconut milk) for about 15 minutes until the smell of decaying stench disappeared.

6. After cooked appointed. Squid curry ready to served.

(if&r)

SPICY SOUR PATIN FISH

2011-04-11T23:10:00.000-07:00

Patin fish cuisine is one of the specialties of the region Riau, Riau province, Indonesia's western. The main ingredient of this dish is the Patin fish, red pepper curly because it seemed a bit spicy. If you will try to make your own, here's the recipe, for 1 kg of Patin fish.
MATERIALS:
- 1 kg of fresh patin
- 1000 ml water
- 1 tablespoon cooking oil for sauteing

Seasonings:
- 15 curly red chilies, crushed
- 3 cm galangal root, cleaned and thinly sliced
- 2 cm ginger root, cleaned and crushed
- 1 stalk lemongrass, crushed
- 2 pieces kandis acid
- 3 lime leaves
- 1 tablespoon salt (or to taste)
- 1 tablespoon white sugar (or to taste)
How to prepare:
1. Cut Patin transversely with a width of approximately 3 cm, washed, set aside.
2. Using a skillet, heat the cooking oil, add all ingredients (except salt and sugar), saute spices until fragrant. Then add water, cook until boiling.
3. Enter the fish that had been cut with sugar and salt, reduce heat, cook the fish until cooked.
4. Spicy sour patin ready to be served.
(If & r)

SAVORY/TASTY RICE

2011-03-17T22:39:00.000-07:00

Savory Rice is one kind of rice dishes typical of the region of Java island, it was tasty and unique. Make your own food is not difficult, the main ingredient is made from rice and coconut milk. Here is a recipe for raw rice ½ kg.
MATERIALS:
- ½ kg of white rice, washed
- 200 ml coconut milk from ½ coconut

- 300 ml of fresh water
      - 2 stalks lemongrass, crushed
      - 5 bay leaves
      - Salt to taste

How to prepare:

1. Boil 300 ml of fresh water with bay leaf, lemongrass and salt to taste.
2. Enter the rice, stir and cook until half done.
3. Pour coconut milk, stirring until evenly mixed.
4. Reduce the heat, covered saucepan, cook rice until cooked.
5. Savory Rice ready to serve.
(If & r)

BAJIGUR DRINKS (2)

2011-02-16T21:12:00.000-08:00

Bajigur is one type of Sunda beverage, West Java,warm and refreshing taste. Make your own bajigur drinks not difficult. You can try it. This is one recipe.

INGREDIENTS:
- 2 liters of watery coconut milk, made of half a coconut
- 400 grams of brown sugar
- 40 grams of ginger root, peeled and crushed
- 4 pieces of pandan leaf

HOW TO MAKE:
1. Boil all the ingredients to a boil, stirring constantly for coconut milk not broken.
2. After boiling 1 to 2 minutes, removed and filtered. Place in a glass. Bajigur drinks ready to serve, more delicious when taken in warm.

3. It’s easy, isn’t it. Good luck.

(If & r)

FRIED GOURAMI (GURAMI) (2)

2011-01-31T07:47:00.001-08:00

If you like freshwater fish, fried fish, this is one recipe of fried a kind of freshwater fish, gurami. You can try to make it yourself.
INGREDIENTS :
One medium size gourami, cleaned and then split into two parts
2 pieces of orange juice, water taken
2 cloves garlic, crushed
1 cm ginger, crushed
30 grams of table salt
1 cm turmeric, crushed
5 grams pepper
Half a liter of water
Seasonings cuisine 40 grams (if you like)

HOW TO COOK:
1. Put all ingredients into the water and stir well.
2. Input gourame fish that have been cleaned and halved earlier in the spice mixture.

Let stand for 10 minutes.
3. Heat miyak fried taste.v Drain Gurame then fried until cooked, its color will turn brown.

Remove and drain.
4. Fried gourami ready to be served with fried dried chili fries.
5. Good luck.

(Foodgenie40, thVI / if & r)

FRIED DUCK.

2011-01-23T15:59:00.001-08:00

Fried duck? Surely you've heard or even tasted it. Fried duck sold at sidewalk cafes and food stalls and restaurants. You want to try to cook it yourself? It is not difficult. This is one recipe, a recipe from a restaurant that was published OBkithcen tabloid Genie 39/VI edition. You can try it.

INGREDIENTS :
- 1 whole duck, cleaned, cut into 4 parts
- 4 stalk lemongrass, crushed
- 3 sheets leaf slam
- 8 lime leaves
- 2 tbsp tamarind water
- 900 cc of fresh water
- Oil fried to taste

GROUND SPICES :

6 cloves garlic
5 grams candlenuts
12 onions
3 cm turmeric
5 cm galangal
4 cm ginger

HOW TO MAKE:

1) Boil 900 cc of water, reduce heat to medium. Boil the duck with spices, lime leaves, lemon grass that has been crushed, bay leaves, tamarind water over low heat until cooked and the spices to infuse. Remove, let cool.

2) Heat cooking oil, fry the duck until cooked, appear golden brown color. Remove and drain.3) Fried duck ready to be served with warm white rice and chili sauce.

4) Good luck.

LAYER CAKE OF RICE

2010-05-11T10:17:00.000-07:00

Layer cake is a kind of cake that comprises some layer, 3, 4 or 5 layer where each layer has a different color. Type the colors chosen so interesting and tempting. To make this cake we need rice, sago flour, coconut milk, gtanulated sugar, sea salt and pandanus leaves. If you are interested and you decide to try to make this cake ? Here is the recipe.

INGREDIENTS:

• 300 gr of rice flour
• 100 gr of sago flour
• 1000 ml thick coconut milk
• ½ tsp salt
• 400 gr granulated sugar
• 2 pandanus leaves
• green food coloring to taste (or other colors according to your taste)
• cooking oil to smear the cake pan

HOW TO MAKE;

1.Using a medium-size stewpan, heat the thick coconut milk over low heat, stirring constantly until boiling. After boiling, put the pandan leaves and salt, stirring constantly until boiling again. Then it is lifted and taken up to warm.

2.Using a medium-size bowl, mix rice flour, sago flour and granulated sugar, stirring until evenly mixed. Pour warm coconut milk (point 1) into the bowl little by little while stirring until the warm coconut milk poured up. Continue stirring until dough soluble sugar and cake batter evenly mixed (homogeneous).

3.The batter (the number 2) is divided into two parts. The first part was given a green food coloring and the second part allowed to remain white.

4.Prepare a steamer with steam. Prepare a cake square steam pan, basting with the cooking oil so the cake will not stick to the pan, and then inserted into the steamer. Allow a moment until the pan is hot enough.

5.The first white batter is poured as much as two vegetables spoons to the pan, let it be steamed for 5 minutes until the dough becomes a bit crowded. Then for the second layer is poured as much as two vegetables spoons green batter as well, steamed for five minutes left. Then to the third layer of white batter again pour two tablespoons of vegetables, five minutes and let the subs do so on alternately until all the batter out. After the dough runs out, the cake was steamed for 30 minutes until cooked.

6.After steaming for 30 minutes and the cakes cooked, steam pan cakes is taken from the steamer to cool until warm.

7.After the cake is warm, the cake is cut square or rectangular, as desired, then each cake wrapped in clear plastic. Allowed to continue cake cooling and compact.

8.Now the layer cake of rice ready to serve.

It’s easy and simple, is not it?

SURABAYA LAMB MEAT SATAY

2010-04-29T16:29:00.000-07:00

Surabaya is a coastal city in East Java, East Java capital. There are many types satay from different regions and this is one of them, typical of Surabaya lamb meat (or mutton) satay. You want to try to make it yourself ? Here's the recipe.

INGREDIENTS :
• 500 gr lamb meat (mutton), cut into ½-inch box
• 150 gr goat fat, cut into ½-inch box
• 5 tbsp sweat kechup
• 4 kaffir lime leaves, thinly sliced
• skewer, to taste
• Charcoal wood or coconut shell charcoal, to taste

GROUND SEASONING :
• 8 cloves red onion
• 4 red hot chilli peppers, or to taste
• 1 ½ tsp brown sugar, or to taste
• ¾ tsp salt

HOW TO MAKE :
1.Prepare a charcoal ember in place of satay burning (grid).

2.Hold the lamb meat (or mutton) cut with a skewer, each skewer containing five pieces of meat. Then smeared with sweet kechup watery. Then bake on grid (point 1) until cooked and fragrant. Set aside.

3.Used mortal and pestle grind all ground seasoning ingredients and sprinkle on top satay. Satay now ready to be served.

4.Satay are served with a sprinkling of sliced kaffir lime leaves.

It is easy enough, is’n it ? Good luck and thank you.

BALI UNCOOKED CHILI SAUCE

2010-04-20T08:02:00.000-07:00

Bali uncooked chili sauce (Bali call: Sambal matah) is one type of sauce from Bali. This sauce is made of shrimp paste, chili, onion, garlic etc. You are interested and willing to make your own? Here's the recipe.

MATERIALS:

• 5 pieces of red chilies, or to your taste, finely sliced
• 3 red onions, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tsp shrimp paste
• 2 kaffir lime leaves, finely sliced
• 1 stalk lemongrass, take a white and soft part, finely sliced
• ½ tsp salt (sea salt)
• 1 lime fruit, squeezed and take its water
• 3 tsp vegetable oil / cooking oil

HOW TO MAKE:

1. Prepare a medium-size bowl. Place all sauce ingredients, except shrimp paste and lime juice, into the bowl.

2. Preheat the cooking oil, fry the shrimp paste until fragrant (cooked). Remove and drain. Then place fried shrimp paste into the bowl containing the other chili sauce ingredients (point 1) and mix until evenly distributed. Last input lime water, stir again until all ingredients evenly mixed.

3.Bali uncooked chili sauce (Sambal matah Bali) now ready to be served with white rice and other dishes.

4.It is easy, is not it?

CUCUR CAKE

2010-03-15T08:42:00.000-07:00

Cucur cake is a kind of fried cake made of rice flour, wheat flour and brown sugar or palm sugar. This cake is simple food that is easy to find on the sidewalk in the traditional markets and pastry shops in almost all regions in Indonesia because this food is one of typical traditional Indonesian food. How to make it ? Easy and simple. You want to try to make it yourself ? This is the recipe.

INGREDIENTS :

• 350 grams of rice flour

• 150 grams wheat flour

• 200 grams of brown sugar, thinly sliced

• 100 grams granulated sugar

• 550 ml of fresh water

• 350 ml cooking oil or to taste

METHOD :
1. Cook fresh water until boiling, put sliced brown sugar and white sugar, stirring until all brown sugar and white sugar dissolves. Turn off heat, removed, and filtered to a solution of sugar water clean of debris. Set aside.

2. In a medium bowl the wheat flour and rice flour mixed and stirred till become a homogeneous mixture, pour the sugar solution slowly, stirring until the sugar solution all gone, stirring constantly, until batter (for the cake) is smooth and well blended. Then the mixture being patted for about 5 minutes so the batter is completely unified. After that the mixture let stand about 20 minutes.

3. Preheat 50 ml oil in a frying pan with a small concave.

4. Stirred the batter (for the cake) then take a vegetables spoon into the hot oil. During frying, the center of the batter flush of hot oil in order to mature evenly. Cake does not need to be reversed. Once cooked, removed and drained.

5. Perform the four step so that all the fried dough out. For the material of the above we can make the cake as much as 30 cucur cake.

6. It is easy, is not it ? It is recommended to serve while warm with a bitter tea.

7. For variation, you can add, into the batter for the cake, smooth shred of durian fruit, or small pieces of jackfruit, which can lead to cucur cake with a distinctive taste.

8. Happy cooking. Best wishes for your family. Thanks.

. FRIED SALTED FISH RICE

2010-03-11T17:00:00.001-08:00

There are several types of fried rice. The following fried rice is a typical fried rice of West Java. This dish is made from white rice with “ikan jambal roti”(it is term that represent the salted-dried catfish), red onions, scallion, red pepper, green pepper etc.. You want to try to make your own? This is the recipe.
INGREDIENTS :
• 1 plate of white rice
• 1 slice of “jambal roti” (salted-dried catfish), cut into small cubic, fried till done

• 6 clove red onions, peeled and thinly sliced
• 1 stalk welsh’ onion, thinly sliced
• 2 red pepper, or to your taste, cleared of it’s seed and thinly sliced
• 3 green pepper, or to your taste, cleared of it’s seed and thinly sliced
• 1 chicken egg
• 1 tbsp ketchup, or to taste
• ¼ tbsp white pepper powder
• 2 tbsp cooking oil for frying and sauté
• salt to taste
• chips and sliced lettuce (option)
METHOD :
1. Preheat the cooking oil, saute sliced onion until fragrant, put sliced red pepper, sliced green pepper, stir well, removed and set aside.

2. Break the eggs in the pan used for frying and scrambled, put sauté one (point 1), then put rice, ketchup, pepper powder and salt to taste, then stir well.

3. Inputs that have been salted fish fried, continue cooking until cooked. Removed, and fried rice ready to serve.

4. Served warm with chips and a sprinkling of sliced lettuce.

5. It is easy, isn’t it. Happy cooking.

KAFFIR LIME or CITRUS HYSTRIX or Citrus papeda or Citrus torosa Blanco

2010-02-27T23:45:00.000-08:00

Citrus hystrix DC.(Jeruk Purut -Ind.) or citrus papeda or torosa Blanco) is a bush plant which is used mainly it’s fruit and leaves as food flavorings, in international trade known as the Kaffir Lime. The other name ma kruut (Thailand), Krauch soeuch (Cambodia), 'khi' Hout (Laos), shouk-Pote (Burma), kabuyau, kulubut, kolobot (Philippines), and truc (Vietnam).
It’s leaves, used as fragrances in cooking.

This citrus fruit belonging to the Subgenus Papeda, unlike other types of citrus , so easily recognizable appearance. It has small tree (shrubs), thorny branches, typical leaf shape, like two pieces arranged vertically from the extreme edges of indetation; thick and slippery surface, slightly layered of wax. It’s young leaves can be a strong purple. It has oval shape flowers , small fruit, usually not more than 2cm in diameter, round with bumps and rough skin surface; thick rind and very fragrant. Propagation is by seed or by transplant.
In the culinary world of Southeast Asia that is usually used as a neutralizing the stench of meat or fish to prevent feel queasy. Fish that had been cleaned normally dropped or smeared with fruit juice to reduce the fishy smell. Kaffir lime leaves are also used for a lot of purpose. For example, the pieces mixed with pecel spices for the fragrant (pecel is salad made of blanched vegetables served with peanut sauce); similarly, in making peanut brittle, pieces of leaves mixed with flour batter and then fried. In Thailand, lime leaves, very popular in cooking. Tom yum and tom khaa, two popular gravy food, use it. Menu from Cambodia, the Malay Peninsula, Sumatra, Java, and Bali islands also use citrus hystrix / kaffir lime leaves as food fragrances.
For spices, kaffir lime leaves and fruit hard to find a replacement, lime fruit skin can be used when forced to. The leaves can be dried for use in the future but only lasted less than a year. Another way of preserving a more durable is to be frozen.

SNAPPER HEAD CURRY/ PADANG SNAPPER HEAD CURRY

2010-02-21T09:00:00.000-08:00

Curry of Snapper fish head (Kakap- Ind.) of Padang is one type of food of Padang, west Sumatra. The food is quite popular and quite expensive when we bought it at the restaurant in Padang cuisine. In Indonesia, many fans of this dish, made of fish snapper heads, coconut milk with spices, onion, garlic, red peppers, etc.. You are interested and want to try cooking it yourself? This is the recipe.

INGREDIENTS :
• 2 head of medium-sized snapper, cleaned and gills removed
• 200 lt thick coconut milk and 1000 ml light coconut milk made of 1 coconut
• 4 tbsp cooking oil for sauteing

SPICES :
• 2-3 bay leaves
• 4 kaffir lime leaves
• 1 sheet of turmeric leaf, made the knot
• 2 stalks lemongrass, crushed
• 1 bunch basil leaves

GROUND SEASONING :
• 12 onions
• 10 red curly chili pepper or to taste
• 5 cloves garlic
• 5 cm turmeric, peeled
• 5 cm ginger
• 5 cm galangal
• 1 tsp coriander, roasted
• 1 tsp white sugar
• sea salt to taste

HOW TO MAKE:
1. Use mortal and pestle or food processor grind all ground ingredients until smooth.
2. Preheat the cooking oil, saute ground seasoning with other herbs, bay leaves, lime leaves, turmeric leaves and lemongrass until fragrant.
3. Put snapper heads, stir until the head of the fish change color. Add 500 ml thin coconut milk, reduce heat to medium. While stirring constantly, making sure that coconut-milk not broken, simmer gently for 15 minutes.
4. After fifteen minutes, put 500 ml remaining light coconut milk. Enter the basil leaves and simmer on, while still stirring slowly, until the head of mature fish.
5. Add 200 ml thick coconut milk, stirring, stirring constantly, so that milk is not broken, after boiling, a few moments, removed. Curry of snapper heads is ready to serve.
6. Snapper head curry is usually served with hot rice and Padang style Chilies sauce (sambal Lado Padang.).

7. Good cooking and tasting. I hope that fits your taste. Thanks.

POTATOES BINGKA CAKE

2010-02-07T16:19:00.000-08:00

POTATOES BINGKA CAKE is one kind of Kalimantan.food. It’s made of main ingredients potatoes, wheat flour, coconut milk, sugar and eggs. It was known very sweet. If you do not like too sweet, granulated sugar can be reduced sufficiently. Well, if you want to try to make it yourself, this is the recipe.

INGREDIENTS:
• 300 gr potatoes, washed
• 125 gr wheat flour
• 165 grams granulated sugar or to taste you
• ¼ teaspoon salt
• 6 chicken eggs
• ½ grated coconut
• 200 ml warm water

METHOD:
1. Grated coconut mixed with 200 ml of warm water, knead thoroughly, and then filtered while being blackmailed to take the coconut-milk.

2. Boil potatoes until cooked and tender. Peel potatoes while warm. Prepare a large bowl (as needed), and mashed potatoes in a bowl.

3. Into a bowl, with potato was fine, put the flour, sugar and salt. Stir until all ingredients were evenly mixed. Pour coconut milk little by little, stirring the dough constantly until all of them together and smooth. Set aside.

4. Shake the eggs until thickened and swell. Pour the egg mixture slowly into the dough in step 3, stirring constanly until all ingredients are mixed evenly.

5. Prepare the pan, round cookie shape diameter 20 cm, smear the inside with margarine. Pour the cake batter into the pan slowly while shaked to mixing evenly.

6. Preheat oven to 1800 C. Enter the pan containing the batter in the oven, bake for 40-45 minutes, until cake solid and colored, bingka potatoes cakes cooked. Remove pan from oven, allow to cool.

7. After cool, the cake is cut and ready to be served with a cup of coffee or black tea.

It’s easy, is’n it.. Good luck and thank you.

ACEHNESE GRILLED BAWAL (pomfret)

2010-02-01T09:54:00.000-08:00

Pomfret (ikan bawal Ind.) ? Surely you already know. Pomfret is a kind of tropical ocean fish of open seas ( latin : Stromateoides argenteus), it has flat-bodied fish, rhomboid-shaped, smooth scaling and tasty to eat. One way to cook pomfret is one recipe for bawal grilled from Aceh. You can try to cook it yourself. Here is the recipe :

INGREDIENTS:
• 1 pomfret, medium size
• 2 cloves garlic, ground finely
• sweet kechup, to taste
• 50 grams butter
• banana leaves

KECHUP CHILIES SAUCE:
• 6 chilies (according to your taste)
• 2 tbsp lime juice
• kechup, to taste

METHOD :
1. Clean the pomfret, left whole. make 3 or 4 incision at the fish body.
, then smear with the ground garlic, let it up to about 15 minutes.
2. After about 15 minutes, wrap the fish in banana leaves that have been prepared, smear with butter and grilled until done.
3. After cooked, basting grilled fish with butter to taste.
4. Now, Acehnese grilled pomfret ready to served.

Making kechup chilies sauce:
Grind chilies finely, then mix the lime juice and kechup to taste, then stir thoroughly. Kechup and chilis sauce ready to serve with grilled pomfret fish.

Happy cooking, And thank you very much.

PANCONG CAKE OF JAKARTA

2010-01-24T16:23:00.001-08:00

Pancong cake is one of the kinds of speciality cakes from Betawi (Jakarta). It is one of the favorite snack cakes popular in the community. This cake is also suitable for serve at family gatherings. It is made of grated coconut and rice flour as main ingredients. If you are interested and want to try to make it yourself. Here you are, how to make it.

INGREDIENTS:

• 150 gr rice flour
• 200 ml warm water
• 1 old coconut fruit, scrape out the skin and then grated
• 2 sheets of pandanus leaves
• ½ teaspoon salt
• 200 ml of raw water
• 1 egg chicken

METHOD :

1. Make coconut milk of half of grated coconut with 200 ml of warm water, flitered.

2. Heat coconut milk over low heat, stirring, stirring constantly until steaming. Input 50 gr flour rice little by little, stirring constantly, until merged / dissolved. Add the pandan leaves and salt. Cook the coconut milk-flour mixture until boiling and thickened. Remove and set aside.

3. Prepare a medium bowl, input remaining rice flour and remaining grated coconut and stir well. Then pour the coconut flour dough (stage 2), stirring constantly until all of them together and smooth. Add 200 ml of water and chicken egg that have been shaken apart. Continue to stir until all ingredients well blended.

4. Prepare pancong shape-cookies. (If you do not have it, this pancong shape-cookies can be bought at the supermarket or at the regular grocery store). Heat the shape-cookies over medium heat while smeared evenly with a little cooking oil so the cake will not stick.

5. Pour 2 tablespoons of dough into each mold until all the boxes filled and closed mold (shape cookies). Bake on medium heat (approximately 10 minutes) until done, usually marked by dry out and get peeled off the cake edge of the mold and the top of cake has full of holes. Remove the cake in a way pried (dipancong, maybe that's why ir’s call as pancong cake), while still hot sprinkle with granulated sugar to taste. Repeat this step until all the ingredients out.

6. Now, your pancong cake ready to served. It’s better served immediately while warm.

Thank you very much.

KUDUS CHICKEN CLEAR SOUP, SOTO KUDUS

2010-01-20T08:48:00.001-08:00

Kudus chicken clear soup is a kind of dish from Kudus, the little town of Central Java. This chicken soup has an unique taste due to the seasonings are used quite a lot of garlic. You are interested in a taste, you can try to make it yourself. This is the recipe.

INGREDIENTS :

1 chicken (free range chicken), wash off, cut into four parts
500 grams bean sprouts, boiled half done
¼ cabbage, chopped finely
5 cloves garlic, sliced and fried
4 stalks celery, sliced finely
1 ½ tsp salt (or to taste)
1 tsp sugar

3 Kaffir lime leaves
sweet ketchup to taste
4 lime fruits, each one cut in four
3 lt of water, to boil chicken
3 tbsp cooking oil for sauteing

OPTION :
• 8 chicken eggs, boiled until done (10 minutes)
• 2 ounces glass noodles, soaked for 10 minutes of warm water and drained
• white rice to taste

GROUND SEASONING :
• 10 candlenuts
• 10 cloves garlic
• 1 / 4 nutmeg
• 2 tsp pepper
• 2 tsp coriander
• 6 red onions
• ½ tsp cumin
• 2 cm of turmeric

CHILI-GARLIC SAUCE :
• 1 ounce chili pepper
• 5 cloves garlic
• salt to taste

METHOD :
1) Use a mortal and pestle or food processor, grind all ground seasoning ingredients finely.
2) Boil the chicken with 3 lt of water until soft and fragrant. Removed, drain, set aside. Set aside all broth.
3) Preheat cooking oil, saute the ground seasoning until fragrant.
4) Put seasoning sauce into the broth (point 1). Add a little fried garlic, salt, kaffir lime leaves and sugar to taste. Reduce heat to low, simmer on the broth.
5) Fry the boild chicken until dry (light brown), and then shredded.
6) Now, Soto Kudus ready to serve.

How to make a chili-garlic sauce:
1. Boil all the ingredients, drain and ground.
2. Preheat a little cooking oil, saute materials that have been ground with salt to
taste.

HOW TO SERVE :
1. Prepare a bowl, put boiled bean sprouts (half-done), sliced cabbage, shredded fried chicken. Pour with soup gravy, a little fried garlic and sliced celery.
2. Add lime juice, chili-garlic sauce and sweet kechup to taste.
3. You can add white rice or glass noodles and a half of boiled chiken egg.

Happy cooking. Thank you very much.

MANADO RICA-RICA BEEF

2010-01-15T09:11:00.001-08:00

Rica-rica beef is one of speciality food of Manado, North Sulawesi. This food made of beef with special seasoning, red curly chilies, garlic, red onion (allium cepa, latin), galangal root, ginger root, coconut milk etc.. If you decided to try to make and taste it, here you are your recipe.

INGREDIENTS :

· 500 gr beef, wash off and sliced rectangular with tick + ½ cm

· 250 coconut milk, made of ¼ coconut fruit

· 3 tbs cooking oil, for saute

GROUND SEASONING :
• 20 red curly chilies
• 4 cloves of garlic, peel and chopped
• 6 cloves of onion, peel and chopped
• 2 cm alpina galangal root, peeled and grated it
• 2 cm ginger root, peeled and grated it
• ¾ tsp sea salt (or to taste)
• ¼ tsp broth powder (if you like it, option)
ANOTHER SEASONING :
• 2 stalks lemongrass, bruised
• 1 bay leaf
• 1 tomato, cut in 8 pieces
METHOD :
1. Use mortal and pestel or food prosessor, grind all ground seasoning ingredients finely.
2. Preheat 3 tbsp cooking oil, saute ground seasoning until becames fragrant, add lemongrass and bay leaf, saute on until becames fragrant.
3. Put the sliced beef and sliced tomatoes into saute, stir frequently the beef becames half-cook.
4. Pour coconut milk, stir cotinously and cook on until the tender and its saute used up.
5. Removed. And, beef tica-rica ready to serve. Happy cooking.
Thank you very much.

2010-01-01T17:27:00.000-08:00

BEEF CLEAR SOUP/BANDUNG BEEF CLEAR SOUP

2009-12-23T17:39:00.000-08:00

Bandung beef clear soup (Soto Bandung- Ind.) is the special beef clear soup from Bandung, West Java, Indonesia. It is a special Sundanese delicious dish. It is made of beef, radish, white pepper etc. You can try to make it yourself and taste it.
How to make it ? Here you are.

INGREDIENTS :
• 250 gr piece of fresh beef, washed off
• 1 radish, peeled and sliced thinly, boiled, drained
• 75 gr soybeen, submerged in hot water about 20 minuts, drained and fried.
• 2 lt of freshwater

Seasoning :
• 4 cloves of garlic, peeled and pulverized
• ¼ tsp ground white pepper
• 1 stalk lemongrass, bruised
• 3 cm ginger root, peeled and bruised
• 2 bay leaves
• 1 stalk welsh’onion, thinly sliced
• 2 stalks celery, thinly sliced
• 1 tsp salt (sea salt) or to taste

METHOD :

In stewpan or saucepan, boil fresh beef together with lemongrass,ginger and bay leaves untill tender, removed and drained. And than cut into small cubes, set aside.
Simmer the remained broth ( point 1), add pulverized garlic,ground white pepper, and sea salt, stir it frequently.
Add the diced beef (point 1) and the thinly sliced boiled radish intothat simmered broth, reduce heat to very low.

Now, Bandung Beef Soup (Soto Bandung) ready to be served.
Serve it with sprinkle fried soybeen, thinly sliced welsh’onion,
thinly sliced celery, and ground white pepper (option, if you need to add it).

TIPS :
If you like a hot taste, you can add chilies sauce, season to taste, in your soup. And, usually, we eat Bandung Beef Clear Soup with emping and steam white rice. Emping is a fried chip made of tangkil fruit (Sundanese), (melinjo fruit , Javanese or gnetum gnemon, latin).
Happy cooking. Thank you very much.

LAMPUNG GOULASH/LAMPUNG BALAK GOULASH

2009-06-30T16:17:00.001-07:00

Balak goulash is a kind of Lampung food, beef goulash, a kind of beef cooking. This is a speciality beef goulash from Lampung, Lampung province, Sumatra island. This Lampung style goulash made of beef with coconut milk, garlic, cumin and another spices. How to make it ? Here you are.

INGREDIENTS :

· 500 gr beef, cut into cubes about 2x2x2 cm

· 4 cloves of red onion, peeled and thinly sliced

· 3 cloves of garlic, peeled and thinly sliced

· 500 ml coconut milk, made of one coconut fruit

· 400 ml freshwater

· 3 tbsp cooking oil for saute

Ground seasoning :
• 6 cloves of garlic, peeled and chopped
• 10 cloves of red onion, peeled and chopped
• 100 gr curly red pepper
• 3 cm ginger root, peeled and grated
• 2 cm turmeric root, peeled and grated
• 3 cm alpina galangal root, peeled and grated
• ½ tsp ground white pepper
• ½ nutmeg seed
• ½ tsp coriander, fried without cooking oil
• ½ tsp cumin, fried without cooking oil
• 2 tsp sea salt

Another seasoning :
• 2 cardamom
• 1 star anise fruit
• 3 cloves
• 1 tsp granulated sugar

METHOD
1) Use a mortal and pestle or food processor, grind all ground seasoning ingredients finely.
2) Pre-heat 3 tbsp cooking oil, sauté sliced red onion and sliced garlic until becomes fragrant, add cardamom, star anise fruit, cloves and ground flavor, sauté on until done.
3) Put the dices beef into sauté, stir frequently until color of beef change to pale, add 400 ml freshwater and cook on until close to dry. Now, add 500 ml coconut milk, after it comes to boil, reduce heat to medium, simmer on and stir continuously until the beef tender.
4) Remove. And Lampung beef goulash (gulai balak) is ready to serve.

Happy cooking. Thank you.

SUKARAJA BEEF CLEAR SOUP

2009-06-18T17:18:00.001-07:00

Sukaraja beef clear soup is a kind of beef clear soup from Sukaraja, a little city near Purwokerto, Center Java. Special beef clear soup, special taste. How to make it ? Here you are.

INGREDIENTS :
• 500 gr fresh beef, wash off
• 2 lt freshwater
• 3 tbsp cooking oil for saute

Ground seasoning :
• 5 cloves of garlic, peeled and chopped
• 10 cloves of red onion, peeled and chopped
• 4 cm turmeric root, peeled and baked
• 5 candlenuts seed fruit, fried without cooking oil
• 1 tsp ground white pepper
• 1 ½ tbsp sea salt (or season to taste)

Another seasoning :
• 3 cm alpina galangal roots, peeled and bruised
• 3 cm ginger root, peeled and bruised
• 2 stalks lemongrass, bruised
• 3 tbsp sweat ketchup (or season to taste)
Complements :
• 100 gr sohun (transparent bean flour vermicelli), pour and soak with hot water about 5 minutes, drained
• 100 gr soybeans, soaked with hot water for about 10 minutes, drained and fry it until done (crisp)
• 100 gr short soybean sprouts
• 2 stalks celery, thinly sliced
• 3 tbsp fried sliced red onion
• Shrimp chips (chips made of rice-flour flavored with shrimp)
• Peanuts chilies sauce (sauce made of fried peanuts and chilies)
METHOD :
1) Place the beef in stewpan, add 2 lt freshwater, bring to boil until the beef half-cooked (soft-boiled). Removed, drained and cut into small cubes about 2x2x2 cm. Set aside.
2) Use a mortal and pestle or prosessor food, grind or blend all ground seasoning ingredients finely.
3) Preheat 3 tbsp of cooking oil, sauté the ground seasoning until the mixture becomes fragrant, add bruised ginger roots, alpina galangal roots and lemongrass, stir frequently until done.
4) Place the sauté (point3) into the broth/stock (point 1), add the dices beef (point 1), and sweat ketchup. Reduce heat to medium, simmer it and stir frequently until the beef tender. Reduce heat to low and simmer on. Now, Sukaraja beef clear soup ready to serve.
5) Serve soup with all complements (season to taste).
Happy cooking. Thank you very much.

MAHAKAM CHICKEN CLEAR SOUP, SOTO MAHAKAM

2009-06-07T16:52:00.001-07:00

Mahakam chicken clear soup is a speciality food from Samarinda, East Kalimantan / Borneo. That is a kind of a chicken clear soup. It is made of ckicken (free range chicken), clove, garlic, red onion, cinnamon etc. How to make it ? Here you are your recipe.

INGREDIENTS :
• ½ chicken (free-range chicken), cut in 2-4 pieces
• 6 cloves of red onion, peeled and thinly sliced
• 3 stalks celery, made a knot
• 2 lt freshwater

Ground seasoning :
• 5 cloves of garlic, peeled and chopped
• 8 cloves of red onion, peeled and chopped
• 100 gr peanuts, fried without cooking oil
• cooking oil for sauté

Another seasoning :
• 5 cloves
• 3 cm cinnamon
• ¼ tsp ground white pepper
• 2 cm ginger root, peeled and bruised
• 5 cm sugar cane, peeled
• 5 tbsp sweat ketchup
• 1 ½ tbsp sea salt (or season to taste)

Complements :
• 3 boiled duck eggs, cut in 2 pieces
• potatoes croquette
• 300 sohun (tranparent bean flour vermicelli), pour with hot water
• 1 stalk welsh’onion, thinly sliced
• 2 stalks celery, thinly sliced
• 3 tbsp or more fried sliced red onion
• 2 lime fruits, cut in 2 pieces

METHOD :
1) Place the chicken with 2 litres freshwater into stewpan add knotted celery and sliced red onion, bring to boil until the chicken tender, removed and drained, shredded, set aside.
2) Into the broth (point 1), add cloves, cinnamon and all another seasoning, stir and reduce heat to medium, and then simmer it.
3) Use mortar and pestle or food prosessor, grind or blend all ground seasoning ingredients finely. Pre-heat about 3 tbsp cooking oil, sauté ground seasoning until the mixture becomes very fragrant (done).
4) Place the sauté into the broth (point 2), simmer on, stir frequently. Reduce heat to low and simmer on. And now, Mahakam chicken clear soup ready to serve.
5) To serve. Place shredded chicken in the bowl, add all complements (season to taste), and then pour the hot soup thin sauce over it.

Happy cooking. Thank you.

RAWON

2009-06-03T17:20:00.000-07:00

Rawon is special dishes from Java, Javanese food. It is a kind of beef dishes with special flavor, main flavor is kluwek (kepayang fruit), garlic, red onion, white pepper and candlenut fruit. How to make it ? Here you are.
INGREDIENTS :

• 1/2 kg beef, little cubed
• 1 1/2 lt freshwater
• cooking oil for sauté
• fried slice red onion for sprinkle

Ground seasoning :
• 2 kluwek/keluak (kepayang fruits), steamed or boiled, peeled
• 4 cloves of garlic, peeled and chopped
• 5 cloves of red onion, peeled and chopped
• 4 kemiri (candlenuts)
• 1 tsp merica (white pepper)

Another seasoning :
• 2 cm ginger root, peeled and bruised
• 3 cm lengkuas/laja (alpine galangal root), peeled and bruised
• 3 jeruk purut leaves (small fragrant lime leaves)
• 1 stalk lemongrass, bruised
• brown sugar (palm sugar), season to taste
• sea salt, season to taste

CHILI SAUCE :
• 10 cabe rawit merah (red chilies / bird’s eye chilies)
• 5 cloves red onion
• sea salt, season to taste

OPTION :
• 5 salted (duck) eggs
• 1 bunch of kemangi (basil), wash and pick its leaves
• 2 cucumbers
• 1 ons bean sprout, steamed, drained and set aside

METHOD :
1. Combine all ground flavor ingredients, place in a mortal and pestle or food prosessor and grind or blend to form a fine paste. Set aside.
2. Preheat about 3 tbsp cooking oil, saute’ the ground flavor add in bruised lemongrass, bruised ginger root, jeruk purut leaves and bruised alpine galingal root, stir frequently until the mixture becames very fragrant. Reduce heat to medium.
3. Put the beef into the sauté, stir it, cover and let it for about 3 minutes (diungkep). After 3 minutes and beef becomes wilted add 1½ freshwater, brown/palm sugar and sea alt season to taste (as you like), cover again, simmer it until the beef tender and absorb the flavor (well done), usually a rest of thin sauce is about half a part.
4. Nex, to make chili sauce, put all ingredients chili sauce in the mortar and pestle and grind they finely add a little boiled water, finish.
5. Now, rawon dishes ready to serve for about 5 portions. Usually rawon serve with chili sauce (season to taste), salted duck egg, cucumber, basil and bean sprouts. Happy taste.
6. Happy trying. Thank you very much.

GURAME KUAH PUCUNG (GURAME WITH PUCUNG THIN SAUCE)

2009-05-24T14:47:00.000-07:00

Gurame Kuah Pucung is special dishes from Betawi/Jakarta. Freshwater fish, Gurame, cooked with special flavor, kluwek (kepayang fruit). How to make it ? Here you are.

INGREDIENTS :
• 500 gram Gurame
• Cooking oil

Marinade :
• 3 gloves of garlic, peeled and chopped
• 1 tsp coriander, fried without cooking oil
• 1 jeruk nipis (calamondin fruit)
• 1 tsp sea salt (season to taste)
• 100 ml fresh water

Thin sauce :
• 2 stalks lemongrass, bruised
• 2 bay leaves
• 2 jeruk purut leaves (small fragrant lime leaves)
• 2 cm lengkuas/laos (galangale root), peeled and bruised
• 400 ml freshwater
• 1 tsp sea salt (season to taste)
• 1 tsp gula pasir (granulated sugar) (season to taste)
• 1 stalks bawang daun (welsh’ onion), sliced about 1 cm long pieces
• 1 ripe tomato fruit, cut into 4 pieces
• 2 tbsp fried (fine sliced) red onion
• 3 tbsp cooking oil for saute

Ground seasoning :
• 3 kluwek/keluak (kepayang fruits), steamed or boiled and shelled, take its inner
• 6 cloves of garlic
• 6 cabai merah kriting (red curly chillies)Betawi (Jakarta) food / Gurame kuah pucung

• 4 cabai rawit (bird’s eye chilies)
• 8 cloves of red onion

Use a mortal and pestle or food prosessor, grind or blend all ground flavor ingredients finely.

METHOD :
1. Remove gurame scales, open the fish’s abdomen with a 3 inch incision remove the innards, cleaning well, cut the fish becames 2 or 3 pieces and then smear them with squeeze calamondin juice. Set aside.
2. Combine all marinade ingredients, except calamondin fruit, place in a mortal and pestle or food prosessor and grind or blend to form a fine paste. Set aside.
3. Smear and stuff the fish (point 1) with marinade, let them until about 20 minutes so that the marinade absorbed well.
4. After about 20 minutes, drained the fish from marinade and fry them with heat cooking oil until crisp. Set aside.
5. Pre heat cooking oil, saute’ the ground flavor add in bruised lemongrass, bay leaves, jeruk purut leaves and bruised galingale root, stir frequently until the mixture becames very fragrant.
6. To make a thin sauce, add in 400 ml freshwater to sauté, sea salt and granulated sugar (season to taste) stir frequently until they are boiling, reduce heat, add tomato and welsh’onion. And now, put the fried gurame (point 4) into thin sauce, simmer over medium heat until left a half of the thin sauce. Remove, gurame kuah pucung ready to serve.
7. To serve, sprinkle over with fried red onion before.

Ok, happy trying. Thank you.

SURABI ONCOM (RICE FLOUR PANCAKE WITH ONCOM)

2009-04-24T11:18:00.000-07:00

Surabi oncom is kind of traditional rice flour pancake from West Java (Sundanese) with sambal oncom (oncom chili sauce). How to make it ? Here you are.

INGREDIENTS :

300 grams rice flour
50 grams wheat flour
1 tbsp sea salt
600 ml coconut milk

SAMBAL ONCOM INGREDIENTS :

100 grams oncom Bandung
8 chilies (bird ‘s eye chilies)
1 clove of garlic
1 cm kencur/cikur root (kaempferia galanga)
1/2 tsp sea salt

METHOD :

Mix together rice flour, wheat flour and 1 tbsp sea salt, pour the coconut milk little by little, stir use manual mixer or electric mixer continuously until become homogeneous mixture. Set aside, let the surabi batter up to about 60 minutes.
Now we make a sambal oncom first. Bake or fry oncom until done. And then, combine the baked/fried oncom with all another sambal oncom ingredients use a mortar and pestle grind coarsely. Set aside.
After about 60 minutes, pre-heat surabi shape cookies (special shape cookies). Pour one soup spoon of surabi batter into heat surabi shape cookies, spread the sambal oncom over it and cover the shape cookies, cook over medium heat until done. Remove, surabi oncom ready to serve. From this surabi batter we will get 12 pieces of surabi oncom pancake.
Ussualy, surabi oncom are served if it still warm and served with peanut chip or ikan teri chip (kind of crip and thin chip made of combine rice flour and peanut or teri/ikan teri).
Ok, thank you and happy trying.

Note :

a)    Mortar and pestle :

b)    Surabi shape cookies is shape cookies made of burned clay like tembikar (earthenware). It has a speciality shape with cover.(see fig.).     Before it’s used for very the first time its inside must be rubbed by candlenut so that the batter cannot adhere to inside of the shape.

c)    Oncom, there are some kind of oncom :

Oncom Bandung is kind of fermented cake made from peanut combine with a little soybean sediment.
Oncom with lower quality is kind of fermented cake made from a little peanut combine with much soybean sediment.
Oncom with the lowest quality is kind of fermented cake made from soybean sediment only, without peanut.

** Read too, Masalah Kita Sekitar Kita

WOKU IKAN MAS MANADO (WOKU of GOLDFISH)

2009-04-01T18:01:00.000-07:00

Woku ikan mas (golden fish woku) Manado is fresh water fish of Manado dishes style. What is it ? Here you are.

INGREDIENTS :

500 gr medium golden fish (3 fishes)
3 tbsp cooking oil for sauté
1 tsp lime fruit juice
2 tbsp sea salt
200 ml freshwater

Ground seasoning :

5 red chilies/bird eyes chilies (cabai rawit)
10 curly red pepper (cabai keriting)
1 inch ginger root (jahe), peeled and chopped
1 inch turmeric root (kunyit), peeled and chopped
3 candlenuts (buah kemiri), fried without cooking oil
1 tbsp sea salt

Another seasonings :

4 lime fruit leaves, sliced finely
1 pandanus leaf, cut about 1 cm piece
½ turmeric leaf, made a knot
2 stalks of lemongrass, sliced finely
4 green tomatos, cut into 8 pieces
1 tbsp lime fruit juice
4 stalks of basil, take its leaves
1 stalks of bawang daun (welsh’onion), sliced finely

METHOD :

Remove golden fish scales, open the fish’s abdomen with a 3 inch incision remove the innards, cleaning well, make 2 or 3 incision at the fish body.
Smear the fish with sea salt and lime fruit juice, let them up to 20 minutes. After 20 minutes take the fish, wash off and cleaning well again, set aside.
Put all ground flavor ingredients into food processor (use mortar and pestle or blend), grind them until very finely.
Pre-heat cooking oil over medium heat. Sauté the ground seasoning (point 4) with turmeric leaves and lemongrass, stir them frequently until the mixture changes color and becomes very fragrant.
Add fresh water (about 200 cc), bring to boil, at the same time stir the mixture frequently. Put the golden fish (point 3), green tomatos, welsh’onion and lime fruit juice into the mixture, cook until the fish done and sauce becomes thick.
Add basil leaves, stir again at a momen. Remove. And now, our cooking ready to serve.
Serve golden fish woku with rice and another dishes.

Happy trying, and thank you.

** Read too, Masalah Kita Sekitar Kita

SOTO BANJAR (BANJAR CHICKEN CLEAR SOUP), SOUTH KALIMANTAN / BORNEO

2009-03-30T17:38:00.000-07:00

Soto Banjar is a speciality chicken clear soup of Banjar ethnic, south Kalimantan, Indonesia. It’s main ingredients are a free-range chicken meat (daging ayam kampung), nutmeg (biji pala), clove, cardamom (kapulaga) and cinnamon as special fragnant spices. How to make it ? Here you are.

INGREDIENTS :

½ fresh free-range chicken meat (ayam kampung),

cut into 2 pieces

1 ½ tbsp sea salt

2 lt fresh water

GROUND SEASONING :

9 cloves of red onion/shallots (bawang merah), peeled and finely sliced

5 cloves of garlic, peeled and finely sliced

½ nutmeg (biji pala)

½ tsp ground pepper (merica bubuk)

ANOTHER SEASONING:

4 clove fruits (cengkeh

3 cardamoms (kapulaga), bruised

1 inch cinnamon (kayu manis)

COMPLEMENTS :

- ketupat (rice cake boiled in a rhombus-shaped pocket of plaited young coconut leaves)
- potato rissoles

4 boiled eggs, cut into 2 or 4 pieces

75 gr dry sohun (transparent bean flour vermicelli, china), soaked with hot water about 10 minutes, drained and set aside.

1 stalk bawang daun (welsh’onion), finely sliced

3 stalks celery, finely sliced

3 tbsp fried red onion/shallots

2 lime fruits, cut into 2 or 4 pieces

sweet ketchup

METHOD :

In stewpan, boil chicken with sea salt and 2 lt water until chicken meat tender. Remove, cool, and then shredded, set aside. Take broth for soto thin sauce.
With a mortar and pestle or blend, grind the ground flavor ingredients very finely.
Heat the cooking oil over medium high heat, sauté the ground flavor (point 2), stir it frequently until the mixture change color and becomes very fragrant, add another flavor and sauté until done.
Put all sauteed flavor (point 3) in stewpan with broth, simmer and stir them until become homogeneous mixture. Finish.

How to serve it ?. Usually soto Banjar serve with ketupat (rice cake boiled in a rhombus-shaped pocket of plaited young coconut leaves), cut ketupat into about 2 x 3 x 4 cm pieces.

Arrange ketupat, potato ressoles, sohun, cut eggs and shredded chicken meat in the bowl, spread sliced celery, sliced bawang daun (welsh’ onion), and then pour soto Banjar thin sauce (point 4). Add sweet ketchup and lime fruits juice, season to taste. Now, soto Banjar ready to serve.

Happy trying ? thank you.

(imangbasari@gmail.com.)

SAMBAL EMBE, BALI (BALI SHRIMP CHILI SAUCE)

2009-03-20T18:31:00.000-07:00

Sambal embe is a sort shrimp chili sauce that doesn't
be ground, comprise of red onion, sliced red chilies
that fried with margarine until droop and fresh whole
green chilies.

How to make it ? Here you are.

INGREDIENTS :

3 tbsp margarine 10 cloves red onions, peeled and finely slice
20 small red chilies (cabai rawit merah), washed off and finely sliced

10 whole small green chilies (cabai rawit hijau utuh),

washed off

1 tsp cooked shrimp paste (terasi matang)

1 tbsp lime fruit juice

- sea salt, season to tast

METHOD :

In the frying pan, heat margarine, fry the sliced red onion until half done. Removed, set aside.
Next, fry the sliced small red chilies until droop, removed, set aside.
And then in the bowl, mixed the fried small red chilies (point 2) with the half fried red onion (point 1), fresh small green chilies and cooked shrimp paste, add sea salt season to taste and lime fruit juice. Mixed them until become homogeneous mixture.
Ok, now Bali shrimp chili sauce (sambal embe, Bali) ready to served for about 4-5 person.

Happy trying.

(imangbasari@gmail.com)

RENDANG DAGING SAPI KHAS PADANG (PADANG STYLE BEEF RENDANG)

2009-03-14T20:24:00.000-07:00

Rendang is kind of meat simmered in spices and coconut milk cooking.
You can make rendang of beef or another meat, chicken meat etc. How to make Padang style beef rendang ?

Here you are.

INGREDIENTS :

1 kg piece of fresh beef, cleaning well, slice beef about 1 x3 x 3 cm or as your taste.

3 coconut, made 2 lt coconut milk

1 stalk serai (lemongrass), bruised

5 daun jeruk purut (small fragrant fruit leaves)

2 daun kunyit (turmeric leaves), chopped

2 daun salam (bay leaves)

GROUND SEASONING :

5 cm (2 inch) lengkuas/laja/laos (alpina galangal root), peeled and scraped

5 cm (2 inch) jahe (ginger root), peeled and scraped

150 gr cabai merah (red chilies), seeded and chopped

15 cloves of red onion (bawang merah), peeled and chopped

4 cloves of garlic (bawang putih), peeled and chopped

- sea salt, season to taste

METHOD :

Make the ground flavor in the food processor ( a mortar and a pestle or blend), combaine all ground flavor ( alpine galangal, ginger root, red chilies, red onion, garlic and sea salt) grind them until very finely.Smear on sliced beef with ground flavor (point 1) over all beef, let them up to 20 – 30 minutes, so that spices absorbed.
After 30 minutes, place all beef with all the ground flavor in wok, pour the coconut milk, add bay leaves, lemongrass, turmeric leaves and jeruk purut leaves, bring to boil for several minutes, stired continously. Then reduce heat to medium and simmer until the beef tender and the grounded flavor is running dry and the colour change to brouwnish chromatic. ( Don’t forget we have to stir continuously until done, if we don’t the coconut milk will sparate).
Now “rendang daging sapi khas Padang” ready to serve. Serve with rice and another dishes.

Happy trying.

(imangbasari@gmail.com.)

IKAN GURAME GORENG KERING ( CRISP FRIED GURAME)

2009-03-07T20:54:00.001-08:00

Gurame is one of many kind freshwater fish, it has thick flesh with fat, delicious. In Sundanese culinary, west
Java, often it is made as crisp fried gurame or baked gurame with soy sauce. And now you can try to make crisp fried gurame (Sundanese style). Here you are.

INGREDIENTS :

1 gurame ( + 700 grm )
1 tbsp air jeruk nipis (lime fruit juice)

Seasoning :

4 cloves of garlic, peeled and chopped
1 tsp ketumbar halus (ground coriander)
1 cm kunyit (turmeric), peeled and chopped
1 tsp salt ( sea salt )

METHOD :

1. Remove scales from the fish, open the fish abdomen with a 3 inch incision,
   remove the innards, make 3 incision at surface of gurame, wash off and
   cleaning well. Smear it with lime fruit water, let it up to 15 minutes.
    After 15 minutes wash it off again, set aside.

2. Use food processor or a mortar and pestle, combine garlic, ground coriander, turmeric, sea salt and cold water to form finely seasoning paste.

3. Smear gurame with finely seasoning paste over all its body, let it up to 30 minutes
    so that seasoning absorbed.

4. Pre-heat much cooking oil in fryingpan, fry gurame until change to yellow brown
    color, removed and drained .

5. Now, fried gurame ready to served. Serve it with rice and sambal terasi (chili
     sauce with shrimp paste) and lalaban (uncooking vegetables).

Happy trying. Thank you very much.

** Read too, Masalah Kita Sekitar Kita

BAJIGUR

2009-02-26T16:42:00.001-08:00

Bajigur is specialy drink from West Java (Sundanese drink), made of coconut milk with special spice.
You can try to make and taste it like this. How to make it ?

Here you are.

INGEREDIENTS :

1 ltr coconut milk
150 gr brown sugar (palm sugar), sliced
100 gr ginger root, washed out, baked and bruised
2 lemongrass, bruised
5 pandanus leaves
5 cm cinnamon sticks
1 tbsp coffee powder

METHOD :

In stewpan, bring to boil coconut milk with sliced brown sugar, bruised ginger root, cinnamon and coffee powder. Reduce heat and simmer up to 10 minutes. Don’t forget to stir cotinously when cooking coconut milk-base dishes. If you don’t, the coconut milk will separate. Remove the pan from the heat and than strained it.
And now the drink ready to serve in 4 glasses.
Happy trying. Thank you very much.

** Read too, Masalah Kita Sekitar Kita

welcome to my blog

2009-02-18T16:53:00.001-08:00

Welcome to my blog, in next posting you can find out :
indonesian food and recipes, how to make indonesian food and drink, a speciality recipes from jakarta, bandung, west java (sundanese), central & east java (javanese), bali, padang west sumatra, makasar south sulawesi, manado north sulawesi e.t.c. collected from variuos reliable sources, and have been tested. Selected, healthy, delicious and easy.
Thank you very much for your visiting.

(imangbasari@gmail.com)

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