tag:blogger.com,1999:blog-199560282023-11-16T03:13:12.637-08:00Indonesian Food RecipesOnline Indonesian Recipes.
Cooking Tips, Food and Beverage, Indonesian Cuisine.
Provided by the Indonesian kitchen and cuisine with an ever growing collection of modern and traditional recipes.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-19956028.post-55456258545679060332010-11-06T06:09:00.001-07:002012-05-01T09:53:48.150-07:00Heci Cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLWpRjAUHRDCOu8DlYglk5nof3p8XxCjrMzLlJff2MFhxCeUSyuspeoXXWGeDu6jg9B5q3tFFz0szp4eni9DW-ruMlwM2QjYv2h1yZlc_-5dvwbnLQvuMNiih_dANfXr5HMyl/s1600/hecicake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLWpRjAUHRDCOu8DlYglk5nof3p8XxCjrMzLlJff2MFhxCeUSyuspeoXXWGeDu6jg9B5q3tFFz0szp4eni9DW-ruMlwM2QjYv2h1yZlc_-5dvwbnLQvuMNiih_dANfXr5HMyl/s1600/hecicake.jpg" /></a></div><br />
<b>Ingredients:</b><br />
125 g small shrimp wet<br />
125 g bean sprouts<br />
250 gr rice flour<br />
2 tablespoons finely chopped chives<br />
2 tsp coriander<br />
2 cloves garlic<br />
kencur pm<br />
little salt<br />
1 tsp whiting<br />
oil for frying<br />
<br />
<b>For the sauce:</b><br />
6 pcs chili sauce<br />
a little sugar<br />
2 cloves garlic<br />
125 cc water shrimp<br />
vinegar to taste<br />
3 tablespoons soy sauce<br />
2 tablespoons chopped celery<br />
<br />
<b>Directions:</b><br />
<ol><li>Rinse shrimp, discard the head, set aside.</li>
<li>Blend the coriander, garlic, kencur, salt, and whiting. Combine with rice flour and pour a few tablespoons of water until the dough is fried bananas. Enter the bean sprouts and chives and stir well.</li>
<li>Heat oil in a skillet. 2-3 Provide a flat ladle. If the oil is hot, dip the flat ladle into it. Pour + / - heci tablespoon dough, give them wet tail 3-4, and enter into the hot oil. If the dough heci already half done, lift and remove it from the ladle. Fry continues to mature, do the same until the dough runs out. Remove, cut into four. Eaten while warm with the sauce.</li>
<li>Make sauce: ulek smooth cayenne pepper, sugar, and garlic. Pour water shrimp, vinegar, and soy sauce. Enter the celery leaves. Kuah heci should taste spicy and slightly sour fresh</li>
</ol><br />
Recipe created for approximately 15 pieces.Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-19956028.post-21322969571296693442010-11-04T02:46:00.000-07:002010-11-04T02:46:43.949-07:00Recipes Saksang<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/11/recipes-saksang.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv94NysmQ_J5ACCnSlHAiyrRpjZSI-OyUGWHr19MGt1_DSNZ4Qe55oNdmbt-sDkmUednTVd3xNVB3sGVO8-2SjU-eYp68fOiDl5Oi5EsfGXmVKEOAqq5w_gSCzn-p6Hii7dHXo/s1600/saksang1.JPG" /></a></div><br />
<b>Ingredients recipe:</b><br />
1 kg beef, cut into small pieces origin<br />
3 bay leaves orange<br />
Salt<br />
Ajinomoto<br />
Spices Cooking oil for sauteing<br />
<br />
<br />
<b>The boxed recipe ingredients:</b><br />
500 gr grated coconut<br />
100 gr coriander finely<br />
<br />
<br />
<b>Materials mashed / Blender:</b><br />
6 cloves Shallots<br />
6 cloves garlic<br />
Curling Chilli 10 seeds (optional)<br />
5 seeds cayenne pepper (to taste)<br />
4 Trunk Serai<br />
2 segment Ginger<br />
1 vertebra galangal / Laos<br />
1 vertebra Turmeric<br />
Citrus Leaf and Leaf Greetings<br />
<br />
<br />
<b>How to Make it:</b><br />
<ul><li>Toasted coconut and coriander until brownish color, having brown and fragrant, immediately mash until smooth and remove the oil ...</li>
<li>Saute seasoning blender results, bay leaves and lime leaves until fragrant, then enter the meat.</li>
<li>Stir until smooth, then add two cups of water</li>
<li>Cover skillet / pan over medium heat, once the water is reduced, add the coconut-coriander collision stir until flavors, then enter and Ajinomoto salt to taste, let stand until the water dries up and ready to eat meat.</li>
</ul><br />
<i>Note: Usually, they wear hobo org for pork, beef pake here. Can also meat goat / sheep, more delicious.</i>Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com1tag:blogger.com,1999:blog-19956028.post-16971028948234071182010-11-04T02:40:00.000-07:002010-11-04T02:41:10.288-07:00Kanji Rumbu<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/11/kanji-rumbu.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXmQbEUYgEunXRj3Zhg5Yl_J_HaPup2FCePGZU4zjHs_ZRnd7WyvgTmaZ8-uRsCgEu-bK8iY93GzcBsZsH9OazA0xaik4MMZsAojUK_eGoRxditnumPqi_rU63FmOBnJgG2Ma/s1600/kanji.jpg" /></a></div><br />
<b>Ingredients:</b><br />
- 1 / 4 kg of rice (wash and soak),<br />
- 1 / 2 chicken wash out,<br />
- 250 gr boiled shrimp,<br />
- Fried Onions,<br />
- Salt secukup it.<br />
<br />
<b>Seasonings:</b><br />
1 tablespoon coriander,<br />
1 teaspoon pepper,<br />
1 teaspoon anise,<br />
3 pieces of sensitive,<br />
seruas finger cinnamon,<br />
8 red onions,<br />
1 / 2 knuckle of ginger,<br />
1 / 2 nutmeg fruit.<br />
<br />
<i>all ingredients mashed and wrapped with thin cloth.</i><br />
<br />
<b>Method:</b><br />
<br />
Rice fried until yellow and rough ground.<br />
Boiled chicken and rice, until chicken is tender and rice is done.<br />
Tender chicken cut into dice.<br />
Input into the stew porridge that has been wrapped spices, salt.<br />
Once cooked serve with diced chicken sow,<br />
boiled shrimp, and fried onions.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com3tag:blogger.com,1999:blog-19956028.post-72702293444415135622010-11-04T02:37:00.000-07:002010-11-04T02:38:00.584-07:00Dalca Recipe<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/11/dalca-recipe.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPiYa5oGrTlxdyP4ITV7YB96VOVq64JnLSZPDp0TWshQTl2FHfnjgJXTXTtBYDF2ye6eIADYL0DUPSU-6Yh5B99rcKnliboY214kLnhB6gtCMRgK37OqS8-bMGHfLDDOpXJ0X/s320/Dalca.jpg" width="320" /></a></div><br />
<b>Ingredients:</b><br />
1 chicken, cut into 10 sections<br />
1 liter of water<br />
50 grams of green beans, hard boiled<br />
1 carrot, cut into pieces<br />
100 grams squash, peeled, cut into pieces<br />
100 grams of cabbage, cut into pieces<br />
750 ml thick coconut milk from 1 coconut<br />
1 stalk lemongrass, crushed<br />
2 bay leaves<br />
2 segment finger galangal, smashed<br />
2 pieces of red chili, sliced oblique<br />
2 tablespoons cooking oil<br />
Salt to taste<br />
<br />
<br />
<b>Spices:</b><br />
3 cloves garlic<br />
5 red onions<br />
3 pieces of red chilli<br />
½ teaspoon coriander grains<br />
2 cm turmeric<br />
2 cm ginger<br />
<br />
<br />
<b>How to Make Recipes Dalca:</b><br />
Boil chicken until done. Lift<br />
Heat the cooking oil, saute ground spices, lemon grass, bay leaves, galangal until fragrant. Lift fragrant. Lift<br />
Enter stir spices into the chicken stew. Add green beans, pumpkin, carrots and cabbage<br />
Pour coconut milk and cook until boiling, stirring constantly-stirring. Add salt and pepper slices. Cook until done. Remove and serve<br />
<br />
For 10 servingsSaifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-69345387964443530772010-11-01T09:57:00.000-07:002010-11-01T09:57:38.828-07:00Sega Lengko<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/11/sega-lengko.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_sNPEcBtMoAXxyE9V7_O6uEcnfwM52q9HhK4DTq3PD0AXnJsJgZVepq80yqhARDJyMLSsLtp672U2VYwR4AMnuY0IyLxm46C28ohGIXB6ZpX3xPJLI0FWbfp3Qnp-M7MjZIw/s1600/240px-Sega_Lengko.jpg" /></a></div><br />
Rice is originally from Cirebon. very suitable for people who do not have much time for cooking, the material used is very simple and contain high nutrition, suitable for vegetarians, because it is only vegetables.<br />
<br />
<b>Ingredients:</b><br />
White rice<br />
Boiled bean sprouts<br />
Tempe cut in small squares, then fried<br />
Tofu cut in small squares, then fried<br />
Cucumber cut small squares or to taste<br />
Roasted peanut<br />
Small chilli<br />
Large red chilli<br />
Garlic to taste<br />
Tamarind water to taste<br />
Palm sugar in a comb, to taste<br />
Leek Leaves<br />
Sweet soy sauce to taste<br />
<br />
<b>Supplementary:</b><br />
cucumber, cut into pieces according to taste<br />
crackers<br />
<br />
<b>Method:</b><br />
Peanut sauce: garlic puree, salt along with cayenne pepper and red pepper.<br />
After that add the brown sugar and roasted peanuts, tamarind water enter.<br />
<br />
<b>Sega Lengko:</b><br />
put white rice put on the plate.<br />
Sprinkle bean sprouts<br />
Add slices of fried tempeh<br />
Add to this fried tofu<br />
Add cucumber<br />
Sprinkle with peanut sauce, then flush with sweet soy sauce. Serve.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-28506520486819956532010-11-01T09:49:00.000-07:002010-11-01T09:49:45.298-07:00Es Goyobod<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/11/es-goyobod.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1zao08dZMRMrRo2nlakLl6TARqzXrObREc1jxEKhCe02qpSYXE2yUf3Gj_k2d87Elmywe_eS9AJ8TNlW0TUvRaEsXlmG86Nd0pvr-61lVDp0h7mYdYwOO-M-ddpJ0st6Iumd/s320/Es+Goyobod+RS+Garut.jpg" width="240" /></a></div><br />
<i>Ice mixed it feels as unique name, a hallmark of dough hunkue or kanji cut. It was a chewy tasty when combined with avocado and coconut just became more comfortable. Deh really fit to serve as dessert during Lent open, the whole family would love!</i><br />
<br />
<i>Presented To: 6 People</i><br />
<br />
<b>Recipe Ingredients:</b><br />
100ml sugar syrup<br />
4 tablespoons chinese girlfriend, boiled<br />
100 grams of avocado, dredging meat<br />
150 grams of young coconut meat, rake smooth<br />
200ml coconut milk<br />
Sweetened condensed milk 100ml NESTLE ® stamp Miss Ice shaved<br />
<br />
<b>Hunkue dough recipe Ingredients:</b><br />
100 grams of flour hunkue<br />
600 ml thin coconut milk<br />
<br />
<span style="font-size: large;"><b>How to prepare:</b></span><br />
<br />
<b>How to Make Hunkue:</b><br />
<ul><li>Make dough hunkue than 100 grams of flour with 600 ml of coconut milk hunkue thin, heat over low heat until thickened stirring evenly.</li>
<li>Pour batter into molds and chill.</li>
<li>Cut hunkue already cold.</li>
</ul><br />
<b>Ice Goyobod Presentation:</b><br />
<ul><li>Pour syrup in a glass serving, fill with pieces hunkue, chinese girlfriend, avocado and coconut.</li>
<li>Pour the coconut milk, give bread and shaved ice.</li>
<li>Give sweetened condensed milk.</li>
<li>Serve.</li>
</ul><br />
<b>Tips:</b><br />
<ul><li>In addition to wheat flour can be used hunkue sago palm to get a nice chewy taste.</li>
<li>Coconut milk used is coconut milk squeezed from grated coconut cooked with water instead of boiled coconut milk, so it's more savory</li>
</ul><br />
<b><i>Nutrition Information:</i></b><br />
Calories: 258 kaloi<br />
Protein: 2.77 grams<br />
Fat: 7.79 grams<br />
Fiber: 2.3 grams<br />
Carbohydrates: 45.17 gramsSaifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-75018584090599340702010-11-01T09:42:00.000-07:002010-11-01T09:43:07.349-07:00Serabi Oncom<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/11/serabi-oncom.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbclTb8Jf2siNuvnwPgWPP0O5B5MXV5qiECvOuUH2156NcXkIikkyEMgKq5LFIKdzUqc7LKoxdkP2dkfheQlGMG80BrHnziVXR-0cR4wzoNWQ1EGSlakShcoFwm5dxJnuKHjA2/s320/serabi+oncom.jpg" width="320" /></a></div><br />
<b>Ingredients:</b><br />
<ul><li>Basic dough recipe pancake 1</li>
<li>Oncom 150 grams, mashed, roasted</li>
<li>2 pieces red pepper, thinly sliced length</li>
<li>50 ml of coconut milk 1 / 2 coconut</li>
<li>2 tablespoons cooking oil</li>
<li>Margarine to taste</li>
</ul><br />
<b>Seasonings:</b><br />
<ul><li>3 cloves garlic</li>
<li>5 grains of red onion</li>
<li>1 red chili fruit</li>
<li>Cayenne pepper to taste</li>
<li>Kencur 1 / 2 cm</li>
<li>1 teaspoon granulated sugar</li>
<li>Salt to taste</li>
</ul><br />
<b>Make It:</b><br />
<ol><li>Heat oil and sauté ground spices and red chili until fragrant.</li>
<li>Add oncom and stir well.</li>
<li>Pour coconut milk and cook until slightly dry. Remove and allow to steam heat is lost.</li>
<li>Heat a pancake molds (small pan of clay), rubbed with margarine until blended.</li>
<li>Pour a small ladle of batter.</li>
<li>Add oncom on the surface of the pancake and cook until done. Lift, do it until the dough runs out. Serve.</li>
</ol><br />
<i>For 10 pieces</i>Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-9261114695892474702010-11-01T09:39:00.000-07:002010-11-01T09:39:09.430-07:00Nasi Timbel<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/11/nasi-timbel.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMK3WcrksEYbuG92Pr-g_b2j1zOQaj3eFrj_wHUmuulYWB3mAa5l8D4KYCcVC8SunD-vjFSJeswxMYDcSNI8OLr8XT_Di33aZ4TJyz1oQkhb4L0OD3ceyIfOtaXQAFQPFfTFLw/s320/lapar1.jpg" width="320" /></a></div><br />
<b>Ingredients:</b><br />
<br />
Cold Rice 150 gr<br />
1 piece of chicken fillets, halved<br />
100 grams of beef, boiled and crushed<br />
Third eye Javanese tamarind<br />
banana leaves for wrapping<br />
<br />
<b>Spices:</b><br />
4 red onions<br />
1 / 2 tsp cumin<br />
1 / 2 tsp coriander<br />
salt and pepper to taste<br />
<br />
<b>Method:</b><br />
<br />
Mix the ground spices, tamarind Java, filet of chicken, and beef. Let the spices infuse for 1 hour. Fried fillet and meat until done.<br />
Wrap the rice in banana leaves and steamed until hot.<br />
Serve rice with chicken and fried beef with tamarind vegetables, fresh vegetables and sambal plow.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-40665099755170806522010-10-15T07:31:00.000-07:002010-10-15T07:31:59.710-07:00Seruwit<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/10/seruwit.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LPxgQtNAadQTrwAC2v3vJ5HqL6QT0j3fivoR1ZyrZ_3REpVOsEF4HOZCjiTBJ_buko2EkFv_N8LY_NV6UWG5NE3Ja97HCJ7aD7TORjyaIpP5p-HqR6EFRghcz96GGAJLSFwR/s320/2241570261_f7548cfa74.jpg" width="320" /></a></div><br />
<b>Recipe Ingredients:</b><br />
- Fish (Fried or Grilled Can. Patin fish fish, carp and Baung. Fish May be others as well, depending on taste. But the suggestion I am, a fish that I have mentioned is what bad)<br />
- Sambal Paste<br />
- Grilled Eggplant purple Limau-Key (can be replaced Kedondong forest)<br />
- Fill Cucumbers<br />
- Tempoyak<br />
- Salt (if less salty)<br />
- Sufficient water<br />
<br />
<b>Vegetable stew:</b><br />
Boil-Cassava Leaves (can be replaced Papaya leaves, kale or bayem)<br />
<br />
<b>Raw fresh vegetable:</b><br />
- Cucumber<br />
- Jengkol (Can be replaced Petai)<br />
- Cashew leaf buds<br />
- Long Beans<br />
- Jinar (Similar Ginger)<br />
- Carrots<br />
- Basil<br />
<br />
<b>How to mix:</b><br />
All Material harpoon in hand in one container. Mixed with clean hands.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-45985193835404735472010-10-14T11:29:00.000-07:002010-10-14T11:30:00.504-07:00Vegetable Ganemu<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/10/vegetable-ganemu.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikX-TV0e-gVoEn1Qn8tGFOKYgAS03-zRlFpGO4Wsf7omw2AkcrSmq6zy8oFshRLrw8vkQ9wP6ccsHYsulNBdpmqjq2-YrRGGhomUiM5rUl1ZBDI7YelcBRlOF1oyCX5rUdNHnI/s1600/Sayur+Ganemu.jpg" /></a></div><br />
Sayur Ganemu / Vegetable Ganemu<br />
<br />
<b>Recipe Ingredients:</b><br />
Ecer coconut milk 500 ml and 200 ml thick coconut milk, from 1 coconut<br />
2 bay leaves<br />
2 pieces of red chillies, split lengthwise<br />
1 tomato, split 6<br />
300 g young leaves melinjo, quotation-quotation<br />
<br />
<b>Spices that are:</b><br />
5 pieces of red onion<br />
2 cloves garlic<br />
1 / 2 tsp roasted shrimp paste<br />
2 cm galangal<br />
15 walnut<br />
salt to taste<br />
<br />
<b>Directions:</b><br />
Bring to a boil thin coconut milk, and enter the spices, bay leaves, red pepper and tomato. Stir until the smell out.<br />
Enter melinjo leaf. After wilting, pour the thick coconut milk, cook briefly, remove from heat.<br />
Serve with hot white rice. Good luck.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-53561848552648294472010-10-14T11:26:00.000-07:002010-10-14T11:26:32.997-07:00Red Sugar Bowl Snacks<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/10/red-sugar-bowl-snacks.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7GUGY5ZdapEzKYTQ1ApwcAHfx7gP50IdCqSGDIFI3YoG0AIpzVhZAcELHDD3XrGZRfLr2poDwfdoKHoxytFdO7CJl1yOB__D9qJEvos_3m_fqDke4RsboOneN3sWF4VcX6UF/s1600/656621.jpg" /></a></div><br />
Kue Mangkuk Gula Merah / Red Sugar Bowl Snacks<br />
<br />
<b>Ingredients:</b><br />
225 gr brown sugar<br />
50 g sugar<br />
225 ml water<br />
2 pandan leaves LBR<br />
5 bay leaves orange<br />
250 gr rice flour<br />
25 gr sago flour farmer<br />
1 teaspoon instant yeast<br />
¼ teaspoon vanilla powder<br />
½ teaspoon salt<br />
250 ml thin coconut milk from ½ coconut<br />
<br />
<b>Complementary (stirred and steamed until cooked):</b><br />
100 gr young coconut, grated coarse.<br />
¼ teaspoon salt<br />
1 pandan leaf LBR<br />
<br />
<b>Directions:</b><br />
1. Boil brown sugar, granulated sugar water, pandan leaves and lime leaves until dissolved. Strain and chill<br />
2. Mix the rice flour, sago flour and instant yeast. Stir until blended. Add cooked sugar little by little while diuleni until exhausted<br />
3. Add vanilla, salt, and coconut milk little by little while dikeplok-keplok during 20min<br />
4. Let stand 3 hours. Heat the mold in the steamer for 10 minutes. Pour the batter as high as printed.<br />
5. Steam for 20 minutes over high heat. Remove and let cool.<br />
6. Serve with a complement.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com2tag:blogger.com,1999:blog-19956028.post-58239829357727706442010-10-14T11:20:00.000-07:002010-10-14T11:23:04.221-07:00Nasil Langgi / Langgi Rice<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/10/nasi-langgi-langgi-rice.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo7JAxwTgwvApeu2QbzmRv-MATav6-baGv_MjEM9at7RAb1d3n0C1lp6Wq24N_GbHlF-rm871q8uH4wyhWWK4ODM8_l_Hu9ZGVZdmFHy8PYM7ccUIKVCGKyx8_o1NtHqZX7nrg/s1600/langgi.jpg" /></a></div><br />
<b>Langgi Rice Recipe Ingredients:</b><br />
* 500 grams of rice, washed, drained<br />
* 450 ml coconut milk from half coconut<br />
* 3 cm galangal<br />
* 1 stalk lemongrass, crushed<br />
<br />
<b>Subtle Seasonings Recipes Rice Langgi:</b><br />
* 2 cloves garlic<br />
* 5 pieces of red onion<br />
* 1 teaspoon coriander, toasted<br />
* 1 / 2 teaspoon salt<br />
<br />
<b>Complementary Rice Recipe Langgi:</b><br />
* Hot meat<br />
* Dry tempe<br />
* Basil leaves<br />
* Serundeng coconut<br />
* Cucumber slices<br />
* Chilli fried shrimp<br />
* Sliced omelet<br />
<br />
<b>How to Make Rice Langgi:</b><br />
#Steamed rice half cooked (25 minutes). Boil coconut milk with spices, ginger, lemongrass, and salt, add half-cooked rice, and cook until milk is absorbed exhausted. Steam cooked.<br />
<br />
#Scorching flesh, mashed 1 teaspoon coriander, 1 / 2 teaspoon cumin, 5 pieces of onion, 1 clove garlic, stir in 3 tablespoons of oil until fragrant and dry.<br />
<br />
#Add 1 stalk lemongrass and ginger are crushed 1 cm, 2 bay leaves, 500 grams beef cut into pieces and stir well. Add 750 ml of coconut milk 1 / 2 coconut, 1 teaspoon salt, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the milk runs out and the flesh soft.<br />
<br />
#Dried tempe: with 3 tablespoons oil, saute chopped: 2 red chillies, 5 pieces of onion and 2 cloves garlic, 1 / 2 shrimp, 2 bay leaves, 1 cm of crushed ginger until fragrant and soft. Enter a 250 gram piece of fried tempe dry and stir well. Add 250 ml of water, 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the water runs out.<br />
<br />
# Serundeng coconut: grated coarse 1 / 2 medium coconut. Grind: 1 tsp coriander seeds, 5 pieces of onion, 2 cloves garlic, 1 / 2 teaspoon salt, 1 teaspoon tamarind water, mix it with grated coconut until smooth. Add the crushed ginger 1 cm, 2 bay leaves, lemon grass and a sheet. Mix in coconut and spices, roasted and stir over medium heat, until slightly dry and brown. Put 1 tablespoon chopped palm sugar and stir well. Adopted after the sugar is dissolved.<br />
<br />
# Chilli Fried Shrimp: with 3 tablespoons oil, saute chopped: 10 red chili without beans, 5 pieces of onion, 2 cloves garlic, crushed 1 cm of ginger, and 2 bay leaves until fragrant and soft. Put 250 grams of peeled shrimp, and stir well. Add 1 / 2 teaspoon salt, and cook until done, remove from heat.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-16329725779910456402010-10-13T01:41:00.000-07:002010-10-13T01:41:37.550-07:00Sate Bulayak<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/10/sate-bulayak.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQubkR92IVVUSQKeMfT_6AeNLKE-uB7-8FMgONNc9p_4mLeG26JLH9kot67IqX782yUAZcbKZl5JaaN5-I6IO5wBSCJOer0icBbZAlzyTv3hqHZgfLHb7blz_koNoZnPkAe3BE/s320/3921948934_bdd7cc2501_z.jpg" width="320" /></a></div><br />
<b>Ingredient:</b><br />
- Ato beef chicken meat, can be added to the gut.<br />
- Lime juice<br />
- Roasted peanuts, finely ground. set aside<br />
- Thick coconut milk from 1 coconut<br />
<br />
<b>Seasoning :</b><br />
- 15 pcs red chili (for those who do not like spicy, though not a big chili dressing pedes)<br />
- Red onion 6 cloves<br />
- 4 cloves garlic<br />
- Hazelnut 2 btr<br />
- 1 tsp pepper<br />
- Salt to taste<br />
<br />
<span style="font-size: large;">All the spices mashed</span><br />
<br />
<b>Method :</b><br />
Soak the meat and innards with salt n lemon juice<br />
kecil2 pieces of meat and offal n stick,<br />
steamed briefly, coat with some seasoning, then baked until cooked.<br />
<br />
saute remaining ingredients, put peanuts, pour coconut milk, stir until fragrant and cooked.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-64718705797864475442010-10-12T04:05:00.000-07:002010-10-12T04:05:39.883-07:00Bubur Pedas<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/10/bubur-pedas.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_x4cK1dJE-abViqGaG3zD26X7wrkGrN38eeecA302wIGs5t5dB7Uqi2ntTuAxpp14SlT4YB_oo3knzPGOIg5FJX2pG9VDoU7e0YI5wlw4hdUrl8sEyzWagLULRenjVpCcKXH/s1600/bubur-pedas.jpg" /></a></div><br />
<b>Spices I:</b><br />
2 cm temu mangga<br />
2 cm in key appointments<br />
2 cm lempuyang<br />
2 cm black temu<br />
2 tsp lemon grass<br />
1 cm turmeric<br />
500 gr rice<br />
750 ml coconut milk from 1 large<br />
100 gr green beans, soaked in hot water until the bloom<br />
100 g sweet corn, comb<br />
100 grams of cassava, peeled, diced<br />
100 g sweet potatoes, peeled, diced<br />
<br />
<span class="" id="result_box" lang="en"><span title=""><b>Spices II:</b></span><span title="">1 / 4 tsp white cumin</span><span title="">1 / 4 tsp sweet cumin</span><span title="">1 tsp coriander<br />
</span><span title=""><b>Seasonings III:</b></span><span title="">2 pieces of turmeric leaf, finely sliced</span><span title="">2 pieces of young guava leaves, thinly sliced</span><span title="">2 pieces of noni leaf, finely sliced</span><span title="">2 leaves pace, thinly sliced</span><span title="">2 leaves cup, thinly sliced</span><span title="">Bay leaves 2 oranges, thinly sliced</span></span> <br />
<br />
<span class="" id="result_box" lang="en"><span style="color: black;" title=""><b>Method:</b></span><span title="">1. </span><span title="">Rinse and spices I, put it in a frying pan, put rice, mango retrieval, key retrieval, lempuyang, black meeting, turmeric, and ginger, to dry. </span><span title="">Separate spices and rice, and seasonings and mash coarse puree of rice.</span><span title="">2. </span><span title="">Roasted spices II until fragrant, puree.</span><span title="">3. </span><span title="">Boil coconut milk, rice and seasonings II insert, cook until the rice is in bloom. </span><span title="">Enter corn, green beans, cassava, and sweet potatoes, and cook until cooked.</span><span title="">4. </span><span title="">Finally, add the various leaves (seasoning III) that have been sliced and stir well.<br />
</span><span title="">Reserving For 10 persons</span></span>Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-32625236130713923212010-10-11T09:31:00.000-07:002010-10-11T09:31:40.014-07:00Colo-colo<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/10/colo-colo.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwQCudY7RSU2LpcEsKaUJR4buf6z-h1aqsJhvSaIRqXGp4P4pr_4Yq0T_4ugnVbdhJveIFYVJcGff_ZnbcoiuBfg5r0BWAgbZWAH2gTy39dGIjWtfdUTO6vx7ykjXJTUHXohU/s1600/COLO-COLO-277x300.jpg" /></a></div><br />
<b>Ingredients for sauce:</b><br />
- 100cc soy sauce<br />
- 2 pcs lemon, water taken<br />
- 3 tablespoons boiled water<br />
- 2 tablespoons butter, melted<br />
- 1 / 2 tsp fine salt<br />
- 1 tbsp blondo, mix them together<br />
- 20 pcs chili, diiri 1 / 2 cm's<br />
- 6 pcs red onion, sliced<br />
<br />
<b>Ingredients for salad:</b><br />
- 3 bay leaves cabbage, cut into 4 × 5 cm<br />
- 100 gr short bean sprouts<br />
- 1 pc eggplant, thinly sliced 1 / 2 cm's<br />
- 1 bunch long beans, cut into pieces 8 cm<br />
- 4 pcs tomatoes, chopped sesua taste<br />
- 1 / 2 btr coconuts rather young, cut into pieces 1x1x10 cm<br />
<br />
<b>Colo-colo Cooking Method:</b><br />
1. For the sauce: Mix together all ingredients for the sauce, then place in bowl.<br />
2. Arrange all ingredients for the salad on a plate or winnowing tray with sauces, serve.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-41508847702193374892010-10-10T19:31:00.000-07:002010-10-10T19:31:23.637-07:00Gulee Itik<div class="separator" style="clear: both; text-align: center;"><a href="http://indonesian-food-recipes.blogspot.com/2010/10/gulee-itik.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL33g103lJW0ivBdCieirB63Fc8nb-SvsHnIcO_H_maHwsWfOzQtDk4f_oMDLIJRJnttS9gsXwOhx2JLnLypRqiWomXJNzulXmIi9xyNAg8aIkjbLaz80FecoafPJcTJ5GK6WB/s320/itik.jpg" width="320" /></a></div><br />
<b><span class="" id="result_box" lang="en"><span title="">Ingredients:</span></span></b><br />
<span class="" id="result_box" lang="en"><span title=""> </span><span title="">1. </span><span title="">1 whole duck<br />
</span><span title="">2. </span><span title="">3 liters of water<br />
</span><span title="">3. </span><span title="">¼ kg green chili<br />
</span><span title="">4. </span><span title="">3 liters of coconut milk<br />
</span><span title="">5. </span><span title="">10 cloves garlic<br />
</span><span title="">6. </span><span title="">10 cloves shallots<br />
</span><span title="">7. </span><span title="">1 tablespoon hazelnut<br />
</span><span title="">8. </span><span title="">1 tablespoon turmeric<br />
</span><span title="">9. </span><span title="">1 ounce ginger<br />
</span><span title="">10. </span><span title="">1 ounce galangal<br />
</span><span title="">11. </span><span title="">7 bay leaves<br />
</span><span title="">12. </span><span title="">10 sheets turmeric leaf</span></span><br />
<div class="g-section" id="gt-res-tools"><div class="gt-icon-c" id="gt-res-listen" style="display: none;" tabindex="0"><span class="gt-icon gt-icon-listen-off"></span><span class="gt-icon-text">Simak</span></div><div class="gt-icon-c" id="gt-res-roman" style="display: none;" tabindex="0"><span class="gt-icon gt-icon-roman-off"></span><span class="gt-icon-text">Baca secara fonetik</span></div></div><div class="g-section" id="gt-res-tools"></div><div class="g-section" id="gt-res-tools"><b>Method : </b></div><div class="g-section" id="gt-res-tools"><span class="" id="result_box" lang="en"><span title=""> </span><span title="">1. </span><span title="">Boil ducks until half-tender, about 1 hour<br />
</span><span title="">2. </span><span title="">put coconut milk in a saucepan, bring to a boil while stirring.<br />
</span><span title="">3. </span><span title="">Blend all ingredients except green peppers are pounded rough.<br />
</span><span title="">4. </span><span style="color: black;" title="">Enter spices along with half-soft duck into the boiling coconut milk.<br />
</span><span title="">5. </span><span title="">After the spices seep into the meat, insert the green chillies collision.<br />
</span><span title="">6. </span><span title="">Insert gently until the duck meat terlumuri green chillies and coconut milk mongering. </span><span title="">Remove and serve. </span><span title="">To 5 servings.</span></span></div>Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-10348504368822769032008-06-19T04:50:00.000-07:002010-10-09T09:09:27.830-07:00Kare Ayam<img src="http://i232.photobucket.com/albums/ee67/ifud0/inarecipe/b0070154_1431529.jpg" border="0" alt="Kare ayam recipes"><br /><br /><span style="font-weight:bold;">Ingredients:</span><br />1 whole free range chicken, cut into 8 pieces<br />2 cm galangal, smashed<br />2 bay leaves<br />250 ml cocounut cream (450 ml light coconut milk)<br />2 tbsp chicken stock powder<br />1/2 tsp white sugar<br /><br /><span style="font-weight:bold;">Paste:</span><br />5 Asian shallots or 1/2 small red onion<br />3 cloves garlic<br />1 tsp coriander ground<br />1/2 tsp turmeric ground<br />1 tsp salt<br /><br /><span class="fullpost"><br /><br /><span style="font-weight:bold;">Directions:</span><br />- Boil chickens until are just tender, discard the excess fat<br />- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant<br />- Add paste, galangal and bay leaves into the soup<br />- Add chicken stock and salt, adjust the taste<br />- Cook for another 10 minutes, stirring occasionally<br />- Remove from heat<br /><br /><span style="font-weight:bold;">Garnish:</span><br />- Cabbage, thinly slice<br />- Bean sprouts, soak in hot water about 30 seconds, drained<br />- Emping crackers<br />- Spring onion, thinly chopped<br />- Celery leaves, thinly chopped<br /><br /><span style="font-weight:bold;">Chili Sauce :</span><br />5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute<br />using food blender, process until smooth (mortar and pestle will do the best)<br />add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)<br />stir well, ready to serve.<br /><br /><span style="font-weight:bold;">Serving Suggestion:</span><br />- Put veggies into serving bowl<br />- Sprinkle with spring onion and celery<br />- Spoon chicken and soup into the bowl<br />- Serve with emping crackers and chili sauce<br /><br /></span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-19956028.post-17065964424302031892008-06-09T12:48:00.000-07:002010-10-09T09:09:27.833-07:00Besengek Ayam<img src="http://i232.photobucket.com/albums/ee67/ifud0/inarecipe/03AyamBesengek.jpg" border="0" alt="Besengek of Chicken"><br /><br /><span style="font-weight:bold;">Ingredients:</span><br />1 broiler or fryer<br />2 tsp salt<br />3 tbsp vegetables oil or margarine<br />2 clove garlic, chopped finely<br />2 red chilies, crushed<br />1 tsp ground coriander<br />pinch of ground cumin<br />1 tsp ground laos<br />2 candlenuts, grated<br />1/2 tsp shrimp paste<br />2 tbsp coconut, desiccated or freshly grated<br />2 cup coconut milk from 1 coconut<br />1 tsp brown sugar<br />1 tbsp tamarind juice<br /><br />Method:<br />1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.<br />2. Add onion and garlic to chicken and fry until onion turns medium brown.<br />3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com4tag:blogger.com,1999:blog-19956028.post-65550866724298648602008-06-09T12:35:00.000-07:002010-10-09T09:09:27.835-07:00Ikan Asam Padeh<img src="http://i232.photobucket.com/albums/ee67/ifud0/inarecipe/1903908158_329d9c04b5_o.jpg" border="0" alt="Fish in Sour Sauce"><br /><br /><span style="font-weight:bold;">Ingredients:</span><br />1 1/2 pounds Fish Fillet<br />2 Shallots<br />Ginger 1 piece<br />2 Thai Chiles<br />1/2 tsp Turmeric<br />1/2 tsp Tamarind<br />2 tsp Soy Sauce (Dark)<br />2 tbsp Oil<br />Salt to taste<br />Pepper, black to taste<br /><br /><span style="font-weight:bold;">Method:</span><br />1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.<br />2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).<br />3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.<br />4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.<br />5. Serve with fresh vegetables and rice.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com1tag:blogger.com,1999:blog-19956028.post-65737190482850101142008-06-09T11:36:00.000-07:002010-10-09T09:09:27.837-07:00Ayam Panggang Bumbu Kuning<img src="http://i232.photobucket.com/albums/ee67/ifud0/inarecipe/ayamkuning.jpg" border="0" alt="Yellow Spice Grilled Chicken"><br /><br /><span style="font-weight:bold;">Ingredients:</span><br />1 whole chicken, cut up into 2-4 pieces<br />500 cc thick coconut milk<br />1 stalk lemongrass, bruised<br />3 kaffir lime leaves<br />2 cloves<br />2 cardamom, bruised<br />1 Tbs. tamarind juice<br />3 Tbs. vegetable oil<br /><br /><span style="font-weight:bold;">Spice Paste Ingredients:</span><br />3 cloves garlic<br />8 small shallots<br />5 candlenuts, dryly fried<br />3 tsp. coriander seeds<br />1 tsp. pepper<br />¼ tsp. aniseeds<br />½ tsp. cumin seeds<br />½ tsp. nutmeg<br />¼ Tbs. galangal<br />2 tsp. ginger<br />2 tsp. ground turmeric<br />1 Tbs. salt<br /><br /><span style="font-weight:bold;">Instructions:</span><br />- Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.<br />- Add the chicken pieces and stir well until the chicken is half done.<br />- Pour in the coconut milk and tamarind juice.<br />- Cook it until the chicken is almost done and the sauce is thickened, remove.<br />- On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.<br />- Ready to serve.<br />- Makes 3-4 servings.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com1tag:blogger.com,1999:blog-19956028.post-8816880093301938112008-06-09T11:33:00.000-07:002010-10-09T09:09:27.839-07:00Pindang Bandeng<img src="http://i232.photobucket.com/albums/ee67/ifud0/inarecipe/20060874055_resep.jpg" border="0" alt="Brasied Milk Fish with Sweet Soy Sauce"><br /><br /><span style="font-weight:bold;">Ingredients:</span><br />3 sliced Shallots<br />3 slices Garlic cloves<br />2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)<br />2 cups (500g) Water<br />1 bruised Lemon grass<br />2 tbsp. (30g) Oil<br />salt (as needed)<br />1/4 cup (62ml) Sweet soy sauce<br />1 Salam leaf<br />3 Holland red peppers (cut into 1/4" rings)<br />10 birdseye chilis<br />1/2 inch Galangal<br />3 lbs. Milk fish (or 2 whole)<br /><br /><br /><span style="font-weight:bold;">Instructions:</span><br />1. Cut each fish into 2 crosswise.<br />2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.<br />3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.<br />4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal.<br />5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.<br />6. Simmer until fish pieces are cooked and tender.<br />7. Serve hot with rice.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-69375240316823309172008-06-09T11:24:00.000-07:002010-10-09T09:09:27.840-07:00Martabak Telor<img src="http://i232.photobucket.com/albums/ee67/ifud0/inarecipe/martabak-telor1.jpg" border="0" alt="Deep Fried Beef Rolls"><br /><br /><span style="font-weight:bold;">Ingredients:</span><br />450g plain flour<br />175cc water<br />1/2 tsp salt<br />120cc oil<br />4 cloves garlic<br />750g minced beef<br />2 shallots<br />1 onion<br />2 tbs chopped chinese celery leaves<br />1 tbs curry powder<br />4 eggs<br />1 leek, halved lengthwise and sliced<br />1 tsp salt<br />1/2 tsp pepper<br /><br /><span style="font-weight:bold;">Method:</span><br />1. Mix all the dough ingredients and knead them into an oily elastic dough.<br />2. Cover in a plastic wrap and leave in room temperature for 2 hours.<br />3. Divide the dough into four and roll each piece into a ball. Roll them out with lightly oiled rolling pin to make a large thin circle.<br />4. Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..<br />5. Add onion, celery leaf and curry powder stirring until well mixed.<br />6. Put aside to cool it.<br />7. Add 3 eggs, leek and pepper to 3 and mixed thoroughly.<br />8. Heat 2 tbs oil, spread one rolled dough, put 1/4 of filling on the center of the dough circle and, fold in the sides and ends to comletely enclose the filling.<br />9. Fry until browns, flip and fry the other side.<br />10. Cut into pieces and serve.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0tag:blogger.com,1999:blog-19956028.post-75857724152858120302008-01-15T17:23:00.000-08:002010-10-09T09:09:27.842-07:00Black Rice DessertIn indonesian i called "Bubur Pulu Hitam"<br /><br /><img src="http://i232.photobucket.com/albums/ee67/ifud0/puluthitam2.jpg" border="0" alt="Bubur Pulut Hitam"><br /><br /><br /><strong>Ingredients:</strong><br />240 g Black glutinous rice<br />(washed & drained)<br />60 g White glutinous rice (pulut)<br />(washed & drained)<br />7 c Water<br />2 Pandan leaves, knotted<br />1/2 c Sugar<br />Pinch of salt<br />1/2 T Tapioca flour or cornflour<br />Combined with 2 Tbs water to<br />Form a paste<br />1/2 c Thick cocnut milk<br />Pinch of salt<br /><br /><br /><br /><strong>Directions:</strong><br />Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.<br /><br />Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com6tag:blogger.com,1999:blog-19956028.post-26836634977515934072007-08-20T20:03:00.000-07:002010-10-09T09:09:27.845-07:00Tumis Tahu Sayur<img src="http://i232.photobucket.com/albums/ee67/ifud0/tahutaugedlm.jpg" alt="Nyummy Tumis Tahu Sayur"/><br /><br /><b>Ingredienten:</b><br />- 150 gr. tahu <br />- 75 gr. tauge <br />- 75 gr. peultjes<br />- couple of brushwood selderie <br />- bit leek<br />- 2 eetlepels shredded onion <br />- 2 shredded teentjes garlic <br />- 2 eetlepels of ketjap <br />- oil<br /> <br /><b>Construction:</b><br />Dry the tahu with kitchen paper and cut it in cubes of 1 cm. Barge them slightly brown in, approx. 5 minus clears oil on high fire. Obtain them from the pan. By the leek and selderie. Fruit onion, garlic and leek 2 minutes in a beetje oil. A cup does water the tahu and the peultjes. It lets cook 5 minutes softly. Joint then selderie, tauge, ketjap and salts to taste and cook once more 2 minutes. Let cool down the Court and at least a half hour to stand.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com3tag:blogger.com,1999:blog-19956028.post-41016730625408810722007-08-04T11:44:00.000-07:002010-10-09T09:09:27.846-07:00Bajak Chili Sauce<img src="http://i232.photobucket.com/albums/ee67/ifud0/sambal01.jpg" alt="Sambel Bajak"/><br /><br /><b>Ingredients :</b><br />8 x red chilies seeded and sliced<br />1 tsp dried shrimp paste (terasi) toasted<br />1/4 tsp grated nutmeg<br />3 x garlic cloves peeled and sliced<br />6 x shallots peeled and sliced<br />1 tsp salt<br />1 1/2 tsp chopped palm sugar<br />2 tbl oil<br />2 x salam leaves<br />2 x lemongrass stalks bruised<br />1/2 x inch galangal (laos) peeled and sliced<br />4 tbl tamarind juice<br /><br /><b>Method :</b><br />Grind with a mortar and pestle or blend the first 7 ingredients very finely.<br />Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.<br />Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.<br />Remove salam leaves, lemongrass and galangal before serving.<br />Keeps up to 1 week or longer if refrigerated.Saifuddinhttp://www.blogger.com/profile/12478994041407708699noreply@blogger.com0