Indonesian Food Recipes - Cooking Tips, Food and Beverage, Indonesian Cuisine.

Heci Cake

2010-11-06T06:09:00.000-07:00

Ingredients:
125 g small shrimp wet
125 g bean sprouts
250 gr rice flour
2 tablespoons finely chopped chives
2 tsp coriander
2 cloves garlic
kencur pm
little salt
1 tsp whiting
oil for frying

For the sauce:
6 pcs chili sauce
a little sugar
2 cloves garlic
125 cc water shrimp
vinegar to taste
3 tablespoons soy sauce
2 tablespoons chopped celery

Directions:

Rinse shrimp, discard the head, set aside.
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.
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.
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

Recipe created for approximately 15 pieces.

Recipes Saksang

2010-11-04T02:46:00.000-07:00

Ingredients recipe:
1 kg beef, cut into small pieces origin
3 bay leaves orange
Salt
Ajinomoto
Spices Cooking oil for sauteing

The boxed recipe ingredients:
500 gr grated coconut
100 gr coriander finely

Materials mashed / Blender:
6 cloves Shallots
6 cloves garlic
Curling Chilli 10 seeds (optional)
5 seeds cayenne pepper (to taste)
4 Trunk Serai
2 segment Ginger
1 vertebra galangal / Laos
1 vertebra Turmeric
Citrus Leaf and Leaf Greetings

How to Make it:

Toasted coconut and coriander until brownish color, having brown and fragrant, immediately mash until smooth and remove the oil ...
Saute seasoning blender results, bay leaves and lime leaves until fragrant, then enter the meat.
Stir until smooth, then add two cups of water
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.

Note: Usually, they wear hobo org for pork, beef pake here. Can also meat goat / sheep, more delicious.

Kanji Rumbu

2010-11-04T02:40:00.000-07:00

Ingredients:
- 1 / 4 kg of rice (wash and soak),
- 1 / 2 chicken wash out,
- 250 gr boiled shrimp,
- Fried Onions,
- Salt secukup it.

Seasonings:
1 tablespoon coriander,
1 teaspoon pepper,
1 teaspoon anise,
3 pieces of sensitive,
seruas finger cinnamon,
8 red onions,
1 / 2 knuckle of ginger,
1 / 2 nutmeg fruit.

all ingredients mashed and wrapped with thin cloth.

Method:

Rice fried until yellow and rough ground.
Boiled chicken and rice, until chicken is tender and rice is done.
Tender chicken cut into dice.
Input into the stew porridge that has been wrapped spices, salt.
Once cooked serve with diced chicken sow,
boiled shrimp, and fried onions.

Dalca Recipe

2010-11-04T02:37:00.000-07:00

Ingredients:
1 chicken, cut into 10 sections
1 liter of water
50 grams of green beans, hard boiled
1 carrot, cut into pieces
100 grams squash, peeled, cut into pieces
100 grams of cabbage, cut into pieces
750 ml thick coconut milk from 1 coconut
1 stalk lemongrass, crushed
2 bay leaves
2 segment finger galangal, smashed
2 pieces of red chili, sliced oblique
2 tablespoons cooking oil
Salt to taste

Spices:
3 cloves garlic
5 red onions
3 pieces of red chilli
½ teaspoon coriander grains
2 cm turmeric
2 cm ginger

How to Make Recipes Dalca:
Boil chicken until done. Lift
Heat the cooking oil, saute ground spices, lemon grass, bay leaves, galangal until fragrant. Lift fragrant. Lift
Enter stir spices into the chicken stew. Add green beans, pumpkin, carrots and cabbage
Pour coconut milk and cook until boiling, stirring constantly-stirring. Add salt and pepper slices. Cook until done. Remove and serve

For 10 servings

Sega Lengko

2010-11-01T09:57:00.000-07:00

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.

Ingredients:
White rice
Boiled bean sprouts
Tempe cut in small squares, then fried
Tofu cut in small squares, then fried
Cucumber cut small squares or to taste
Roasted peanut
Small chilli
Large red chilli
Garlic to taste
Tamarind water to taste
Palm sugar in a comb, to taste
Leek Leaves
Sweet soy sauce to taste

Supplementary:
cucumber, cut into pieces according to taste
crackers

Method:
Peanut sauce: garlic puree, salt along with cayenne pepper and red pepper.
After that add the brown sugar and roasted peanuts, tamarind water enter.

Sega Lengko:
put white rice put on the plate.
Sprinkle bean sprouts
Add slices of fried tempeh
Add to this fried tofu
Add cucumber
Sprinkle with peanut sauce, then flush with sweet soy sauce. Serve.

Es Goyobod

2010-11-01T09:49:00.000-07:00

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!

Presented To: 6 People

Recipe Ingredients:
100ml sugar syrup
4 tablespoons chinese girlfriend, boiled
100 grams of avocado, dredging meat
150 grams of young coconut meat, rake smooth
200ml coconut milk
Sweetened condensed milk 100ml NESTLE ® stamp Miss Ice shaved

Hunkue dough recipe Ingredients:
100 grams of flour hunkue
600 ml thin coconut milk

How to prepare:

How to Make Hunkue:

Make dough hunkue than 100 grams of flour with 600 ml of coconut milk hunkue thin, heat over low heat until thickened stirring evenly.
Pour batter into molds and chill.
Cut hunkue already cold.

Ice Goyobod Presentation:

Pour syrup in a glass serving, fill with pieces hunkue, chinese girlfriend, avocado and coconut.
Pour the coconut milk, give bread and shaved ice.
Give sweetened condensed milk.
Serve.

Tips:

In addition to wheat flour can be used hunkue sago palm to get a nice chewy taste.
Coconut milk used is coconut milk squeezed from grated coconut cooked with water instead of boiled coconut milk, so it's more savory

Nutrition Information:
Calories: 258 kaloi
Protein: 2.77 grams
Fat: 7.79 grams
Fiber: 2.3 grams
Carbohydrates: 45.17 grams

Serabi Oncom

2010-11-01T09:42:00.000-07:00

Ingredients:

Basic dough recipe pancake 1
Oncom 150 grams, mashed, roasted
2 pieces red pepper, thinly sliced length
50 ml of coconut milk 1 / 2 coconut
2 tablespoons cooking oil
Margarine to taste

Seasonings:

3 cloves garlic
5 grains of red onion
1 red chili fruit
Cayenne pepper to taste
Kencur 1 / 2 cm
1 teaspoon granulated sugar
Salt to taste

Make It:

Heat oil and sauté ground spices and red chili until fragrant.
Add oncom and stir well.
Pour coconut milk and cook until slightly dry. Remove and allow to steam heat is lost.
Heat a pancake molds (small pan of clay), rubbed with margarine until blended.
Pour a small ladle of batter.
Add oncom on the surface of the pancake and cook until done. Lift, do it until the dough runs out. Serve.

For 10 pieces

Nasi Timbel

2010-11-01T09:39:00.000-07:00

Ingredients:

Cold Rice 150 gr
1 piece of chicken fillets, halved
100 grams of beef, boiled and crushed
Third eye Javanese tamarind
banana leaves for wrapping

Spices:
4 red onions
1 / 2 tsp cumin
1 / 2 tsp coriander
salt and pepper to taste

Method:

Mix the ground spices, tamarind Java, filet of chicken, and beef. Let the spices infuse for 1 hour. Fried fillet and meat until done.
Wrap the rice in banana leaves and steamed until hot.
Serve rice with chicken and fried beef with tamarind vegetables, fresh vegetables and sambal plow.

Seruwit

2010-10-15T07:31:00.000-07:00

Recipe Ingredients:
- 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)
- Sambal Paste
- Grilled Eggplant purple Limau-Key (can be replaced Kedondong forest)
- Fill Cucumbers
- Tempoyak
- Salt (if less salty)
- Sufficient water

Vegetable stew:
Boil-Cassava Leaves (can be replaced Papaya leaves, kale or bayem)

Raw fresh vegetable:
- Cucumber
- Jengkol (Can be replaced Petai)
- Cashew leaf buds
- Long Beans
- Jinar (Similar Ginger)
- Carrots
- Basil

How to mix:
All Material harpoon in hand in one container. Mixed with clean hands.

Vegetable Ganemu

2010-10-14T11:29:00.000-07:00

Sayur Ganemu / Vegetable Ganemu

Recipe Ingredients:
Ecer coconut milk 500 ml and 200 ml thick coconut milk, from 1 coconut
2 bay leaves
2 pieces of red chillies, split lengthwise
1 tomato, split 6
300 g young leaves melinjo, quotation-quotation

Spices that are:
5 pieces of red onion
2 cloves garlic
1 / 2 tsp roasted shrimp paste
2 cm galangal
15 walnut
salt to taste

Directions:
Bring to a boil thin coconut milk, and enter the spices, bay leaves, red pepper and tomato. Stir until the smell out.
Enter melinjo leaf. After wilting, pour the thick coconut milk, cook briefly, remove from heat.
Serve with hot white rice. Good luck.

Red Sugar Bowl Snacks

2010-10-14T11:26:00.000-07:00

Kue Mangkuk Gula Merah / Red Sugar Bowl Snacks

Ingredients:
225 gr brown sugar
50 g sugar
225 ml water
2 pandan leaves LBR
5 bay leaves orange
250 gr rice flour
25 gr sago flour farmer
1 teaspoon instant yeast
¼ teaspoon vanilla powder
½ teaspoon salt
250 ml thin coconut milk from ½ coconut

Complementary (stirred and steamed until cooked):
100 gr young coconut, grated coarse.
¼ teaspoon salt
1 pandan leaf LBR

Directions:
1. Boil brown sugar, granulated sugar water, pandan leaves and lime leaves until dissolved. Strain and chill
2. Mix the rice flour, sago flour and instant yeast. Stir until blended. Add cooked sugar little by little while diuleni until exhausted
3. Add vanilla, salt, and coconut milk little by little while dikeplok-keplok during 20min
4. Let stand 3 hours. Heat the mold in the steamer for 10 minutes. Pour the batter as high as printed.
5. Steam for 20 minutes over high heat. Remove and let cool.
6. Serve with a complement.

Nasil Langgi / Langgi Rice

2010-10-14T11:20:00.000-07:00

Langgi Rice Recipe Ingredients:
* 500 grams of rice, washed, drained
* 450 ml coconut milk from half coconut
* 3 cm galangal
* 1 stalk lemongrass, crushed

Subtle Seasonings Recipes Rice Langgi:
* 2 cloves garlic
* 5 pieces of red onion
* 1 teaspoon coriander, toasted
* 1 / 2 teaspoon salt

Complementary Rice Recipe Langgi:
* Hot meat
* Dry tempe
* Basil leaves
* Serundeng coconut
* Cucumber slices
* Chilli fried shrimp
* Sliced omelet

How to Make Rice Langgi:
#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.

#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.

#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.

#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.

# 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.

# 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.

Sate Bulayak

2010-10-13T01:41:00.000-07:00

Ingredient:
- Ato beef chicken meat, can be added to the gut.
- Lime juice
- Roasted peanuts, finely ground. set aside
- Thick coconut milk from 1 coconut

Seasoning :
- 15 pcs red chili (for those who do not like spicy, though not a big chili dressing pedes)
- Red onion 6 cloves
- 4 cloves garlic
- Hazelnut 2 btr
- 1 tsp pepper
- Salt to taste

All the spices mashed

Method :
Soak the meat and innards with salt n lemon juice
kecil2 pieces of meat and offal n stick,
steamed briefly, coat with some seasoning, then baked until cooked.

saute remaining ingredients, put peanuts, pour coconut milk, stir until fragrant and cooked.

Bubur Pedas

2010-10-12T04:05:00.000-07:00

Spices I:
2 cm temu mangga
2 cm in key appointments
2 cm lempuyang
2 cm black temu
2 tsp lemon grass
1 cm turmeric
500 gr rice
750 ml coconut milk from 1 large
100 gr green beans, soaked in hot water until the bloom
100 g sweet corn, comb
100 grams of cassava, peeled, diced
100 g sweet potatoes, peeled, diced

Spices II:1 / 4 tsp white cumin1 / 4 tsp sweet cumin1 tsp coriander
Seasonings III:2 pieces of turmeric leaf, finely sliced2 pieces of young guava leaves, thinly sliced2 pieces of noni leaf, finely sliced2 leaves pace, thinly sliced2 leaves cup, thinly slicedBay leaves 2 oranges, thinly sliced

Method:1. Rinse and spices I, put it in a frying pan, put rice, mango retrieval, key retrieval, lempuyang, black meeting, turmeric, and ginger, to dry. Separate spices and rice, and seasonings and mash coarse puree of rice.2. Roasted spices II until fragrant, puree.3. Boil coconut milk, rice and seasonings II insert, cook until the rice is in bloom. Enter corn, green beans, cassava, and sweet potatoes, and cook until cooked.4. Finally, add the various leaves (seasoning III) that have been sliced and stir well.
Reserving For 10 persons

Colo-colo

2010-10-11T09:31:00.000-07:00

Ingredients for sauce:
- 100cc soy sauce
- 2 pcs lemon, water taken
- 3 tablespoons boiled water
- 2 tablespoons butter, melted
- 1 / 2 tsp fine salt
- 1 tbsp blondo, mix them together
- 20 pcs chili, diiri 1 / 2 cm's
- 6 pcs red onion, sliced

Ingredients for salad:
- 3 bay leaves cabbage, cut into 4 × 5 cm
- 100 gr short bean sprouts
- 1 pc eggplant, thinly sliced 1 / 2 cm's
- 1 bunch long beans, cut into pieces 8 cm
- 4 pcs tomatoes, chopped sesua taste
- 1 / 2 btr coconuts rather young, cut into pieces 1x1x10 cm

Colo-colo Cooking Method:
1. For the sauce: Mix together all ingredients for the sauce, then place in bowl.
2. Arrange all ingredients for the salad on a plate or winnowing tray with sauces, serve.

Gulee Itik

2010-10-10T19:31:00.000-07:00

Ingredients:
   1. 1 whole duck
   2. 3 liters of water
   3. ¼ kg green chili
   4. 3 liters of coconut milk
   5. 10 cloves garlic
   6. 10 cloves shallots
   7. 1 tablespoon hazelnut
   8. 1 tablespoon turmeric
   9. 1 ounce ginger
  10. 1 ounce galangal
  11. 7 bay leaves
  12. 10 sheets turmeric leaf

Method :

   1. Boil ducks until half-tender, about 1 hour
   2. put coconut milk in a saucepan, bring to a boil while stirring.
   3. Blend all ingredients except green peppers are pounded rough.
   4. Enter spices along with half-soft duck into the boiling coconut milk.
   5. After the spices seep into the meat, insert the green chillies collision.
   6. Insert gently until the duck meat terlumuri green chillies and coconut milk mongering. Remove and serve. To 5 servings.

Kare Ayam

2008-06-19T04:50:00.000-07:00

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

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

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

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

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

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

Besengek Ayam

2008-06-09T12:48:00.000-07:00

Ingredients:
1 broiler or fryer
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

Method:
1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
2. Add onion and garlic to chicken and fry until onion turns medium brown.
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.

Ikan Asam Padeh

2008-06-09T12:35:00.000-07:00

Ingredients:
1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 Thai Chiles
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste

Method:
1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
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).
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.
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.
5. Serve with fresh vegetables and rice.

Ayam Panggang Bumbu Kuning

2008-06-09T11:36:00.000-07:00

Ingredients:
1 whole chicken, cut up into 2-4 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbs. tamarind juice
3 Tbs. vegetable oil

Spice Paste Ingredients:
3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ Tbs. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 Tbs. salt

Instructions:
- 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.
- Add the chicken pieces and stir well until the chicken is half done.
- Pour in the coconut milk and tamarind juice.
- Cook it until the chicken is almost done and the sauce is thickened, remove.
- On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
- Ready to serve.
- Makes 3-4 servings.

Pindang Bandeng

2008-06-09T11:33:00.000-07:00

Ingredients:
3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt (as needed)
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4" rings)
10 birdseye chilis
1/2 inch Galangal
3 lbs. Milk fish (or 2 whole)

Instructions:
1. Cut each fish into 2 crosswise.
2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.
3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.
4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal.
5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.
6. Simmer until fish pieces are cooked and tender.
7. Serve hot with rice.

Martabak Telor

2008-06-09T11:24:00.000-07:00

Ingredients:
450g plain flour
175cc water
1/2 tsp salt
120cc oil
4 cloves garlic
750g minced beef
2 shallots
1 onion
2 tbs chopped chinese celery leaves
1 tbs curry powder
4 eggs
1 leek, halved lengthwise and sliced
1 tsp salt
1/2 tsp pepper

Method:
1. Mix all the dough ingredients and knead them into an oily elastic dough.
2. Cover in a plastic wrap and leave in room temperature for 2 hours.
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.
4. Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..
5. Add onion, celery leaf and curry powder stirring until well mixed.
6. Put aside to cool it.
7. Add 3 eggs, leek and pepper to 3 and mixed thoroughly.
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.
9. Fry until browns, flip and fry the other side.
10. Cut into pieces and serve.

Black Rice Dessert

2008-01-15T17:23:00.000-08:00

In indonesian i called "Bubur Pulu Hitam"

Ingredients:
240 g Black glutinous rice
(washed & drained)
60 g White glutinous rice (pulut)
(washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt

Directions:
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.

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

Tumis Tahu Sayur

2007-08-20T20:03:00.000-07:00

Ingredienten:
- 150 gr. tahu
- 75 gr. tauge
- 75 gr. peultjes
- couple of brushwood selderie
- bit leek
- 2 eetlepels shredded onion
- 2 shredded teentjes garlic
- 2 eetlepels of ketjap
- oil

Construction:
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.

Bajak Chili Sauce

2007-08-04T11:44:00.000-07:00

Ingredients :
8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Method :
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
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.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Keeps up to 1 week or longer if refrigerated.

Indonesian Egg Sambal

2007-07-25T02:08:00.000-07:00

Serves 4-6
Ingredients:
4 eggs
3 tablespoons peanut oil
1 onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon dried shrimp paste
1 tablespoon sambal ulek or chopped red chillies
1 teaspoon finely chopped galangal, fresh or bottled
6 candle nuts or macadamia nuts, finely grated or pounded
2 teaspoons palm sugar
125 ml/4 fl oz/1/2 cup coconut milk
salt to taste
2 tablespoons lime or lemon juice

Directions:
Have eggs at room temperature or gently warm them in tepid water before cooking them.

Stir for the first few minutes so yolks are centred, then simmer for 8 minutes. Cool in a bowl of cold water. Shell eggs and halve lengthways.

Heat oil and fry onion and garlic until onion is soft and golden. Add shrimp paste, sambal, galangal and nuts and fry, stirring, until fragrant. Add palm sugar, coconut milk, salt and lime juice and simmer, stirring frequently, until oil shines on surface. Put in eggs, spooning sauce over.

Oxtail Soup

2007-07-24T10:37:00.000-07:00

Ingredients :
1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste

Spice (ground)
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing
Fried shallots
Spring onions
Chopped Chinese parsley

Method :
- Put oxtail in a pan with 2 liters water and bring to the boil.
- Carefully scoop off and discard the scum floating on the surface.
- Discard the stock and replace with 2 liters clean water.
- Add chopped ginger, nutmeg and spring onion.
- Cover the pan and simmer over low heat until tender.
- Remove the tail, reserving 1 1/2 liters stock.
- Bring the stock to the boil, then add oxtail.
- Heat margarine and fry ground spices until fragrant.
- Add to the boiling stock, then add carrots and potatoes.
- Bring to the boil until the ingredients are thoroughly cooked.
- Garnish with fried shallots, spring onions, and Chinese parsley.
- Serve hot.

Shrimp Soup

2007-07-19T14:16:00.000-07:00

Ingredients

1/4 cup rice sticks, broken up

2 Tablespoons peanut oil

6 shallots (or an onion) thinly sliced

3 cloves garlic, crushed

2-inch piece of fresh ginger, grated

1 teaspoon ground coriander

1 teaspoon tumeric

2 cups fish stock

1 cup coconut milk

1 cup shrimp, cleaned, peeled, and split

1/2 cup bean sprouts

salt and pepper to taste

Garnish: 4 scallions, chopped

Directions

Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Indonesian Spareribs

2007-07-14T12:00:00.000-07:00

Ingredients:
3 pounds spareribs
3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion
1 teaspoon MSG
1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime or lemon juice

Directions:
Cut spareribs into serving-size pieces. Place on rack in shallow pan. Combine remaining ingredients, mixing well. Spoon or brush sauce over ribs to coat all sides. Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.

Kue Cucur

2007-07-09T11:50:00.000-07:00

Ingredients
500 g newly pounded rice flour
1 tsp soda
1 tsp salt
500 cc santan from 1/2 a coconut
500 g palm sugar or subtitute
brown sugar
vegetable oil

Instructions
- sift the rice flour together with the salt
- Cook the santan together with the palm sugar until sugar has dissolved. Strain.
- pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Knead the mixture until smooth and elastic for about 10 or 15 minutes.
- Let stand for an hour until dough rises.
- Heat the oil on a medium heat. Put a tablespoonful of the dough in the oil and keep ladling the oil over the dough until it swells up. Keep pricking the center of the cake so that it be done evemtly. Remove and serve.

About 25 cakes.

Sambal Uleg

2007-07-08T03:40:00.000-07:00

Ingredients:
2 1/4 lb Red chillis
3 ts Salt

Instructions:
• The ulek-ulek is the implement you use to crush candlenuts, chillis, etcetera in a cobek.
• Sambal Ulek is made of chillis that have been crushed this way.
• This is a very basic sambal, which is useful to keep in quantity, so that you can use it for quite a lot of recipes which specify red chillis as one of the ingredients.
• As this sambal can be stored for at least 2 weeks in the refrigerator, it is worth while making quite a lot of it.
• But to crush the chillis in a cobek with the ulek-ulek is very laborious.
A food processor is a great help here.
• Seed and chop the red chillis roughly, then put all these into a saucepan and half-fill the saucepan with boiling water.
• Boil the chillis for 8 minutes.
• Drain, and put them into the food processor, using the blade for mincing meat.
Let the machine run for a minute or so.
• For Sambal Ulek you don't want the chilli paste to be too smooth.
• Put this sambal into a jar, stir in the salt, cover the jar tightly and keep in the refrigerator.

Kolak Pisang

2007-07-06T15:42:00.000-07:00

Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.

Ingredients:
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 teaspoon of salt

Directions:
- Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan
- Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava
- Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water)
- Tie knot the screwpine leaf and add it into the pan
- Add sugar, salt, palm sugar, coconut milk, and the water into the pan
- Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:
- Serve warm or cold as desired
- Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries eventho Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
- In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

Found recipes here

Wedang Angsle

2007-07-06T15:35:00.000-07:00

Ingredients:
• 8 pieces jackfruit, diced into 1-cm cubes
• 100 grams mung beans, cooked until soft
• 200 grams fermented cassava (tape), diced into 2-cm cubes
• 200 grams fried peanuts
• 8 pieces of Putu Mayang, optional

Ginger Sauce:
• 750 cc water
• 100 grams ginger, bruised
• 2 pandan leaves, shredded and tied into knots
• 200 grams brown sugar
• 2 tablespoons granulated sugar

Coconut Milk Sauce:
• 350 cc coconut milk
• 1 pandan leaf, cut into 5-cm pieces salt

Preparations:
• Ginger Sauce: boil all ingredients until the sugar is dissolved
• Coconut Milk Sauce: boil coconut milk with pandan leaf and salt
• To Serve: arrange all ingredients in a bowl, pour hot ginger sauce and coconut milk sauce on top and serve immediately.

chicken porridge

2007-07-06T15:28:00.000-07:00

Serves 6

Ingredients:
* 300g chicken meat
* 200g rice
* 1 liter water
* salt
* 1/2 tsp pepper
* fried shallot
* green onions, finely chopped

Directions:
1 Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use
2 Heat oil in a frying pan, pan-fry the chicken until it's golden brown. Take out the chicken and split the meat into small pieces.
3 Wash rice and cook in 1 liter water until the rice softened. Add 2 liter of the reserved soup and bring to boil.
4 Put 3 into a serving bowl, put chicken meat, chopped green onions, fried shallots on top.

Indonesian Chicken Breasts

2007-07-06T15:15:00.000-07:00

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

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

Serves 4.

Nagasari

2007-07-02T13:20:00.000-07:00

Nagasari is a steamed cake containing bananas , which is commonly eaten as a snack in Indonesia.

Ingredients:
1 cup rice flour
i tbsp corn flour
4½ coconut milk
Salt and sugar to taste
250 gm bananas (half peeled and cut into pieces)
Banana leaves (for wrapping)

Method:
• Put rice flour, corn flour, coconut milk and salt into a pot and mix evenly.
Add sugar to taste.
• Heat the mixture on medium heat, constantly stirring until the mixture turns 'custard like' (very thick).
• Put a tablespoon of the mixture into cupcakes (or banana leaves) and top the mixture with a slice of banana. Steam for 10 minutes.

Urap

2007-06-29T10:43:00.000-07:00

Urap is Javanese Mixed Vegetables with Spiced Coconut, I found two version: from Central Javanese and West javanese.

URAP (CENTRAL JAVANESE VERSION)
2 onions, chopped medium fine
3 cloves garlic, smashed
2 tomatoes, coarsely chopped
2-3 fresh chilis, finely minced
several daun salam
vegetable oil

Fry ingredients in oil until soft.
1 stalk sereh, lemon grass, pounded or 1 Tb. shredded dried lemon grass
1 tsp. powdered laos
1/2 tsp. kencur/ kentjur
1/2 tsp. black pepper
1/2 tsp turmeric
1 tsp. salt
1 tsp. brown sugar

green beans
carrot sticks
bamboo shoots - fresh are better than canned. If using canned, rinse them well first.
green cabbage, shredded
Swiss chard, shredded
bean sprouts

Add additional ingredients to frying seasonings. Stir well. Cook until barely tender, they should still be crisp.

1/4 to 1/2 cup grated coconut - fresh or soaked dried

Add to vegetables off fire, toss, and serve.

Related link: Urap (West Javanese Version)

Lemon Cider

2007-06-27T01:12:00.000-07:00

(4 servings)
Ingredients:
1 quart apple cider
juice of 2 lemons
4 cablespoons sugar
lemon peel for garnish

method:
Pour cider and lemon juice a large saucepan over medium heat.
Add sugar,
Stirring occasionally until dissolved.
Garnish with lemon peel.

Ikan Kembung Rica-Rica

2007-06-27T00:24:00.000-07:00

Ingredients:
3 mackerel
2 tomatoes
3 salam leaves
2 jeruk purut / kaffir lime leaves
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
1/2 tsp salt
6 tbsp oil

Refined, spice bellow:
3 shallots
3 cloves garlic
2 red lomboks (large chilies)
3 cm laos (galangal)
4 cm jahe (ginger)

Preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the tomatoes in thin slices. Heat in a wok the oil and fry the fish brown and done. Put the fish on a plate. Add the bumbu and fry it for 3 minutes. Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes. Pour the sauce over the fish and serve.

Banana Fritters

2007-06-24T00:54:00.001-07:00

INGREDIENTS
5/8 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
6 ripe bananas
3 tablespoons white sugar
oil for frying

DIRECTIONS
1. Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).
2. Sift the flour, salt, and baking powder into a medium bowl.
3. In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
4. Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

Kopi Tubruk

2007-06-15T15:01:00.000-07:00

Kopi Tubruk, identically of Indonesian strong and sweet coffee, let's attention this simple recipes: You will need some very finely ground coffee, sugar, hot water and a tall glass, strong enough to withstand the heat.

Put a tablespoon of coffee in the glass. Add sugar according to taste and pour a bit of hot water on, like you would to prepare hot chocolate. Stir carefully and continue to gently add hot water. Cover the glass and leave the drink for a few minutes so that the coffee can slowly settle on the bottom of the glass.

Snacks to complement the coffee include fried banana (pisang goreng), fried fermented tofu (kripik tempe), steamed bread (kue mangkok or bolu kukus) or your favorite cakes or cookies.

Source & Picture from Indonesian-OK

Layer Cake

2007-06-15T14:50:00.000-07:00

SERVINGS: Makes 1 (7-inch) cake

INGREDIENTS:
7 egg yolks
150gm (5oz) castor sugar (superfine or granulated sugar)
1 tsp. vanilla essence or extract
150gm (5oz) butter, softened at room temperature
1 tbsp. brandy
90gm (3oz) plain flour (all-purpose flour)
1 tsp. mixed spice (pumpkin pie spice may be substituted for the mixed spice)
7 egg whites

INTRUCTIONS:
Grease the base and sides of a 17cm (7-inch) square cake tin and line base with greased greaseproof paper.

Whisk egg yolks with sugar and vanilla essence until creamy. Beat in butter and brandy and stir in flour and mixed spice.

Whisk egg whites until just stiff. Pour egg yolk mixture into egg whites and fold gently.

Heat grill (or broiler in top part of oven) to moderate and place the prepared tin under grill (broiler in top part of oven) for 1 minute. Remove the tin from grill (broiler) and put in a ladleful of batter. Spread batter evenly by tilting tin, and grill (brown under broiler) for 5 minutes, or until lightly brown. Repeat until batter is used up.

Turn out and cool on a wire rack. Cut the cake only when it is completely cooled.

Makes 1 (7-inch) layer cake.

Recipes by Irene @ Dianasdessert

Durian Cake

2007-06-15T14:29:00.000-07:00

Ingredients :
1 x Durian
6 oz Butter (3/4 cup)
5 oz Sugar (2/3 cup)
4 x Egg, separated
6 oz Flour (3/4 cup)

Method :
* Preheat oven to 350 F.
* Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor. Beat butter and sugar together until smooth, then beat in the egg yolks. Sift flour and beat it into the butter mixture. Beat in the durian pulp.
* Whip egg whites into stiff peaks and fold them into the mixture. Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done when tested with a toothpick.
* Yield: 8 to 10 servings.

Buy on CD @ Food Down Under

Opor Solo

2007-04-02T05:53:00.000-07:00

Ingredients:
1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.

Instructions:
* Cut chicken into pieces
* Grind shallots, garlic, candle nut, corriander, and jintan
* Brown for a little bit.
* Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
* When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Tahu Telor

2006-12-24T00:16:00.000-08:00

Ingredients:
* 1 lb. purple eggplants
* 1 Tbs. lime juice
* 15 Tbs. vegetable oil

Spice Paste Ingredients:
* 100 gram red chilies
* ½ tsp. salt
* 1 tomato
* ½ tsp. shrimp paste
* 7 small-sized shallots

Instructions:
* Cut each eggplant in half and cut again in 2 or 4 pieces.
* Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
* Open cover and turn the eggplants side to side until soft and well cooked.
* Put eggplant pieces onto a serving platter.
* Combine all spice paste ingredients and grind coarsely.
* Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
* Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.

Makes 5-6 servings.

source : melroseflowers.com

Indonesian Banana Pancakes

2006-11-22T03:03:00.000-08:00

Indonesian Banana Pancakes Veg HT DP Indonesian 30mins plus standing

From Sulawesi

Ingredients
1 teasp Active Dry Yeast
2 tbsp Sugar
1/4 teasp Salt
240ml/8fl.oz. Warm Water
3 Ripe Bananas
150g/+5oz Rice Flour
Vegetable Oil

Instructions
1. Place the yeast, sugar, salt and water in a large mixing bowl and stir to dissolve.

2. Peel the bananas, place in a shallow dish and to a smooth consistency.

3. Add the mashed banana and flour to the yeast mixture and mix well to form a batter. Set aside to stand 30 minutes.

4. Preheat the oven to low. Brush a frying pan with oil and heat until hot. Pour in about 90ml/3fl.oz. of the batter and cook over a medium heat until just set.

5. Turn the pancake and continue to cook over a medium/low heat until golden and risen.

6. Transfer to the oven to keep warm whilst you cook the remaining pancakes. Serve warm with Golden or Maple Syrup.

Indonesian Fish Cakes

2006-11-22T03:02:00.000-08:00

Ingredients
2 teasp Coriander Seeds
1 teasp Cumin Seeds
2 small dried Chilies
2 teasp Ground Lemon Grass or
1 stalk Lemon Grass, chopped
½ Onion, finely chopped
3 Garlic Cloves, chopped
1 teasp freshly grated Root Ginger
50g/2oz Chopped Unsalted Cashew Nuts or Peanuts
2 tbsp Lime Juice
1 Egg White
Salt
400g/14oz firm White Fish, cubed (e.g. Cod, Monkfish)
Vegetable Oil for frying

Instructions
1. Place the coriander, cumin, chillies, shallots, garlic, cashew nuts, lime juice and fresh or ground lemon grass in a food processor and process until quite until finely chopped. Set aside.

2. Place the fish in a mixing bowl, add the spice mixture, toss to coat well then cover with clingfilm and refrigerate for 1-4 hours.

3. At the end of the marinating time, place the fish and its marinade in a food processor together with the egg white and salt and pulse for a few seconds until the mixture forms a chunky paste.

4. Heat the oil in a large frying pan then drop tablespoonfuls of the mixture into the hot oil flattening each one as it cooks to form little patties. You may have to do this in batches. Fry for 3 minutes on each side then drain on kitchen paper and keep warm whilst you fry the remaining mixture. Serve hot.

* Denotes spices contained in the Cuisine Select Spice/herb Packs if using

Sambal Balado

2006-10-31T18:09:00.000-08:00

Ingredients:
-----------

2 lbs beef round steak or boneless chuck
2 cups water
7 tbs peanut or corn oil
1 cup thinly sliced onions
10 cloves garlic, peeled and sliced thin
3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)
or use hot chili sauce
Salt to taste
1 cup cubed ripe tomatoes

Instructions:
------------

1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce
heat to low and simmer for 20 minutes. Discard water and cool beef
until it can be handled. Slice beef as thin as possible, then cut
into 2-inch squares. Let drain in a colander for about 10 minutes
before drying with paper towels.

2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.
Add beef slices and fry for 5 minutes, or until beef is brown and
dry. Remove and set aside.

3. Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic
for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.
more. Add beef anf stir-fry for 5 mins to coat slices and
distribute flavors.

4. Serve immediately with rice (to reduce spiciness) and a cucumber/
vinegar salad.

Serve 4 as a main dish or 8 as a side dish.

--------------------------------------------------------------------------

Recipe by Amy Gorsica (Mrs. Cloud) in the Plain Dealer, 8/15/1993.

Es Cendol

2006-10-31T18:06:00.000-08:00

Ingredients: (6 servings)
------------
One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)
One can of coconut milk, preferrably one made for dessert
1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)
Ice cubes
Cold Water

Instructions:
-------------
1. Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards

2. Boil the coconut milk with coconut sugar until they are completely
mixed together

3. In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbs. of Banh Lot
- 4-5 tbs of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted)

4. Serve immediately, more of the ingredients can be added to taste.

---------------------

Banh Lot is a Vitnamese food (but I found it taste similar to
the 'cendol' of Indonesian. It is a frozen product, hence found in
the freezer section. In the US, it is made by "Sincere Orient Foods Co."
in El Monte, Calif.

The coconut milk & coconut sugar can also be found at Oriental markets.

resource : internet

Juice Alpokat

2006-10-31T17:51:00.000-08:00

Ingredients & Directions
------------------------

5 T Sugar

5 T ;Water

2 Avocado, med

1/2 c Milk, cold

1 c Chocolate milk
Ice; crushed

Make simple syrup by combine sugar and water in small saucepan over medium- high heat. Stir until clear. Remove from heat and let cool. Spoon out avocado pulp and place in blender. Add syrup and blend to mix, then add cold milk and blend. Divide between 2 tall glasses. Top each serving with

1/2 cup chocolate milk (to form separate layer) and crushed ice.
per Shelley Rodgers

resource : recipeland.com

Yellow Rice

2006-10-10T08:32:00.000-07:00

* Exported from MasterCook *

Serving Size : 4 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Freshly Grated Coconut Or
-Desiccated Coconut
3 c Water
1 t Tumeric
1/4 ts Salt
1 Bouillon Cube
2/3 c Water
2 1/2 c Long Grain Rice
Strips Of Red Pepper
Thin Slices Of Cucumber
Fried Onion Rings
Strips Of Flat Omelette
-(Recipe Below)

Soak the coconut in the 3/4 litre of water overnight. Strain the water
from the coconut; bring to a boil. Add the tumeric, salt and stock cube,
dissolved in 2/3 Cup of water. Add the rice to the liquid and cook slowly
until all the liquid has been absorbed. If the rice is not cooked, add
more liquid and continue cooking, slowly, until done. Decorate with the
pepper, onion rings, cucumber and omelette strips.

FLAT OMELETTE:

Heat the oil in a small frying pan. Beat the eggs and add the salt and
pepper. Cover the bottom of the pan with a thin layer of egg. Cook slowly
for 2 to 3 minutes. Turn out onto a warm plate and keep it warm. Continue
to cook until all of the egg mixture is used up. When done cut each
omelette into 1/4-inch strips and use for a garnish.

From How To Cook Good Curries by Helen Lawson Copyright 1973

source : recipesource

Ikan Pedis

2006-09-06T22:01:00.000-07:00

Ingredients:

½ Green Cabbage
1 tbs Curry powder
1 strand Lemon grass
Pepper and Salt
2 fresh Mackerels
4 tbs Oil
6 diced Onions
4 Red Pepper, sliced
2 cloves Garlic, crushed
1 tsp Sambal Ulek
2 Lime leaves
2 Bay leaves
2 Curry leaves
3 tbs Lemon juice
1½ tbs Sugar
2 tbs Kecap Manis
2 cm Fresh Ginger, sliced
Preparation:

Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass. Add the whole Cabbage leaves and boil for about 2 min. Drain and remove hard centre. Arrange half the leaves on the bottom of ovenproof dish.
Clean the fish,cut length wise, fold open and remove bones. Arrange fish, with skin on the underside, over the cabbage. Heat oil and fry Onions, garlic and peppers for 5 min. Add remaining ingredients and fry for a further 5 minutes.
Spread mixture over fish and cover with remaining cabbage leaves.
Place the fish in your steaming basket and fit closely over a wok or saucepan with boiling water, making sure no steam can escape on the side of the basket. Check the level of your water regulary. Steam for 30 minutes.
Alternatively cook the fish in an ovendish covered with tin foil and placed in centre of oven. Cook for about 30 minutes at 180 C .

Sambal

2006-08-16T20:51:00.000-07:00

2 large tomatoes
2 large Spanish onions
1 tsp. terasi (see ingredients list)
Several cloves of garlic
1/2 cup sambal oelek (raw chili paste) (see ingredients list)
1/4 cup oil
Salt and pepper to taste

Blend together in a food processor the tomatoes, onions, terasi, garlic and sambal oelek until slightly chunky. Do not
overblend.

Place mixture in a pot, preferable with a non stick surface with the oil, salt and pepper and lightly boil until no water surfaces. The sambal is done when the consistency is constant and it no longer seperates.

(For Sambal Manis - Sweet Sambal -- a very common variation on the theme, add 1/4 cup of Kecap Manis when the sambal is almost done.)

Semur Daging

2006-08-16T20:49:00.000-07:00

Serves 3 or 4, more for a rijstaffel

1 lb. beef roast, thinly sliced
2 shallots, sliced
1 clove garlic, finely chopped
2 Tb. kecap manis (sweet soy sauce)
2 Tb. butter
2 hard-boiled eggs, halved
2 potatos, thinly sliced
2 tomatos, peeled and chopped
4 scallions, chopped
Salt and pepper to taste
Pinch of nutmeg
Thinly sliced fried onion

Fry shallots and garlic in butter until lightly browned. Add meat and potato slices, and saute briefly. Add the tomato, soy sauce, salt, pepper, and nutmeg. Mix well.

Cover and cook for 5 minutes. Add eggs and cook for 5 minutes more. Add scallions just prior to serving and garnish with fried onions. Serve with white rice.

Fish Curry

2006-08-16T20:41:00.000-07:00

Serves 4 people, more for a rijsttafel

No sampling of Indonesian dishes would be complete without seafood or a curry. Syamsul and Beverley Bachri, owners of
Bachri's in Pittsburgh, Pennsylvania provide us with the perfect marriage, a fish curry, and a simple one at that.

1 Tb. oil
1 onion, sliced
1 tsp. grated fresh ginger
8 kemiri ground
1 tsp. curry powder
2 tsp. kecap manis (sweet soy sauce)
2 tsp. lemon juice
1 cup water
4 fish fillets
2 scallions, chopped

Heat oil in a wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over low
heat for 3 minutes.

Add kecap manis, lemon juice, and water, and bring to a boil. Reduce heat and simmer for about 3 minutes.

Add fish fillets in a single layer in the wok. Cover and simmer for 5 minutes on each side or until the fish is done. Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with white rice.

Satay Sauce

2006-08-16T20:37:00.000-07:00

8 Tb. crunchy peanut butter
1 1/2 cups water
3 tsp. garlic salt
3 tsp. dark brown sugar
Tamarind juice to taste
Coconut milk (see ingredients list) or additional water

Put peanut butter and water in a saucepan and stir over gentle heat until mixed.

Remove from heat and add all other ingredients except coconut milk or additional water. Use coconut milk or water to make sauce thick yet pouring consistency. Check seasonings and add more salt and tamarind juice if needed.

Satay Ayam

2006-08-16T20:34:00.000-07:00

Serves approximately six people, 10 to 12 as part of a rijsttafel

Satay, quick-grilled over a roadside fire, is popular street food today in Malaysia, Singapore, Thailand and Cambodia, but its home is Indonesia. Tuti Taylor-Weber of Oakland, California's Dutch East Indies Restaurant provides us with her version.

2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. dark soy sauce
2 tsp. tamarind juice (see ingredients list)

Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.

Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.

Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.

Ayam Kalio

2006-07-23T23:23:00.000-07:00

Hot and Tasty chicken in coconut sauce.

Ingredients:
1 Chicken
16 Shallots
4 Cloves of Garlic
12 Red Peppers
4 cm Turmeric root
2 cm Ginger root
3 cm Galingale root
4 tsp Coriander
1 Coconut
2 Turmeric leaves
4 Kaffir Lime leaves
2 strands Lemon grass
salt to taste
Preparation:

Divide chicken into 8 pieces and set aside.
Grate the Coconut flesh and add to 1 ltr. of hot water and puree in your blender.
Chop Shallots, Garlic, Peppers, Turmeric, Ginger and Galingale and puree in blender.
Add this mix to the coconut milk and bring slowly to boil. Add the Chicken, Turmeric, Lime leaves and bruised Lemon grass and simmer for about 1 hour. Lift the lid from your pan for the last 15 min. of boiling. Remove the leaves and Lemon grass before serving.

Soto madura

2006-07-18T21:16:00.000-07:00

80g Chicken; boiled and shredded
20g Cabbage; shredded
20g Carrot; shredded
12g Leek; shredded
10g Celery; chopped finev For
20ml Oil
12g Ginger
12g Onion
12g Garlic
4g Turmeric
A pinch of coriander powder
8g Candlenut paste; (may be substituted
; with a paste made
; from equal parts of
; cashewnut and
; charmagar)
Salt and pepper to taste
2 Cardamoms
4sm Slic laos; (or substitute
; ginger)
2 Stalks lemon grass
2 Lemon leaves
2 Salam leaves
2 Turmeric leaves
1¼ l Strong chicken stock
A small piece of nutmeg; crushed
1 1 1/2 cm pie cinnamon
1 Onion; sliced and fried
; (50 g)
1 Potato; sliced and fried
; (60 g)

THE PASTE FOR THE GARNISHING HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Saut‚ with whole cardamom, laos (or ginger), lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or till the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken. Serve hot, garnished with fried onion and fried sliced potato.

Aromatic Chicken

2006-07-18T20:48:00.000-07:00

information
Magadip is best cooked ahead so that the flavours permeate the chicken flesh making it even more delicious. A cool cucumber salad is a good accompaniment. Add a large piece of bruised ginger and a small onion to the chicken stock to ensure a good flavour.

ingredients
1.5 kg (3 - 3 1/2 lb) chicken, cut in quarters, or 4 chicken quarters
5 ml (1 tsp) sugar
30 ml (2 tbsp) coriander seeds
10 ml (2 tsp) cumin seeds
6 whole cloves
2.5 ml (1/2 tsp) ground nutmeg
2.5 ml (1/2 tsp) ground turmeric
1 small onion
2.5 cm (1 in) fresh root ginger, peeled and sliced
300 ml (1/2 pint) 1 1/4 cups) chicken stock or water
salt and freshly ground black pepper
boiled rice and Deep-fried Onions, to serve

method
1. Cut each chicken quarter in half to obtain eight pieces. Place in a flameproof casserole, sprinkle with sugar and salt and toss together. This helps release the juices in the chicken. Use the backbone and any remaining carcass to make chicken stock for use later in the recipe, if you like.

2. Dry-fry the coriander, cumin and whole cloves until the spices give off a good aroma. Add the nutmeg and turmeric and heat briefly. Grind in a food processor or a pestle and mortar.

3. If using a processor, process the onion and ginger until finely chopped. Otherwise, finely chop the onion and ginger and pound to a paste with a pestle and mortar. Add the spices and stock or water and mix well.

4. Pour over the chicken in the flameproof casserole. Cover with a lid and cook over a gentle heat until the chicken pieces are really tender, about 45—50 minutes.

5. Serve portions of the chicken, with the sauce, on boiled rice, scattered with crisp Deep-fried Onions.

Otak-Otak Bandeng

2006-07-15T04:25:00.000-07:00

Ingredients:
1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from � coconut
2 eggs, beaten
banana leaves, or substitute foil

Spice-paste
2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste
Instructions:
Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Note: Choose a freshly caught milkfish, because the skin would tear easily in a fish that has been lying around for a while.

Makes 3-4 servings.

source : kokkieblanda.nl

Rempeyek Kacang

2006-07-12T18:41:00.000-07:00

A Indonesian peanut snack which is delicious as a snack with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes.
Ingredients:

200 gr. Rice Flour
½ Tsp. Baking powder
250 ml. Coconut milk
½ Tsp. Coriander (ground)
½ Tsp. Salt
1 Clove Garlic (chopped)
Pinch of Cummin (ground)
Pinch of Turmeric (ground)
1 Candle Nut (grated)
100 gr. Raw Peanuts
Oil for frying
Preparation:

Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper.

source : indochef

Besengek Daging

2006-07-12T18:35:00.000-07:00

Spicy Beef dish cooked in coconut milk.
Use a lean, whole cut of beef like "topside" or "silverside".
Ingredients:

500 gr Beef.
1 onion.
1 teaspoon trassi.
1 red chilli pepper.
½ teaspoon black pepper.
1 teaspoon coriander (ground).
½ teaspoon turmeric.
30 ml tamarind water.
250 ml beef stock.
500 ml coconut milk.
2 teaspoons sugar.
salt to taste.
oil for frying.
Preparation:

Place the beef in enough water to cover the joint and boil until tender (about 1 hour). Remove from stock and slice after cooling. Chop the onions and fry with the trassi in the oil until soft. Add chilli, pepper, coriander, turmeric, tamarind, sugar and salt. saute for a further ½ minute then add the beef and stock. Cover pan and simmer for a further 5 minutes. Uncover pan and add the coconut milk. Continue cooking until the sauce thickens.
Can be served on its own with rice or as part of a "rijsttafel".

Bakmi Goreng

2006-07-12T18:29:00.000-07:00

Fried egg noodles. Favourite Lunch or light Supper dish
Ingredients:

350 gr. Medium Egg noodles
100 gr. Diced Pork Fillet
50 gr. Small Prawns
1 medium Onion
2 Cloves of Garlic
1 Carrot
1 Small Leek
2 tsp. Sambal ulek
1 tsp. Trassi (shrimp paste)
3 tbs. Kecap Manis
3 tbs. Oil
Pepper & Salt
Preparation:

Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Kecap Manis.
Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.

source : indochef

Soto Banjar

2006-01-26T09:29:00.000-08:00

Indonesian Chicken Noodle Soup
From Sheila Lukins
1995

Ingredients
• 4 c. defatted chicken broth
• 3 c. water
• 4 large flat-leaf parsley sprigs
• 2 fresh cilantro sprigs, roots and stems slightly crushed
• 1 whole chicken breast (1 to
• 1 1/4 lbs.), rinsed well
• 3 medium boiling potatoes (about 12 oz.), peeled and cut into 1/2-inch cubes
• 4 oz. shallots, peeled
• 4 large cloves garlic, peeled
• 3 tbsps. olive oil
• 1 tbsp. peeled fresh
• ginger, minced
• 1 tsp. ground cardamom
• 1 cinnamon stick (3 inches long)
• coarse salt and freshly ground black pepper, to taste
• 2 c. cooked angel hair pasta
• 3 hard-cooked eggs, peeled and quartered
• 1/4 c. chopped green celery
• leaves or fresh cilantro leaves
• 1 lime, thinly sliced

Directions

Combine the chicken broth, water, and parsley and cilantro sprigs in a medium-size soup pot. Bring to a boil and add the chicken breast. Reduce the heat and simmer, partially covered, until the chicken is just cooked through, about 30 minutes. Remove the chicken and let cool slightly. Shred the meat from the bones in 1 1/2 x 1/2-inch pieces, discarding the skin and bones. Set aside covered. Strain the broth and return it to the pot. Add the potatoes to the broth.

Cut half the shallots and half the garlic lengthwise into very thin slices. Heat the oil in a medium-size nonstick skillet over low heat. Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve for garnish. Finely mince the remaining shallots and garlic and the ginger together with the cardamom. Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes.

Add this mixture to the broth along with the cinnamon stick, salt, and pepper. Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes. Remove the potatoes from the broth with a slotted spoon.

To assemble, lay out 4 to 6 shallow soup or pasta bowls. Arrange the chicken, pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges. Heat the broth until piping hot and adjust the seasonings. Discard the cinnamon stick. Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic. Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl. Serves 6 as a first course, 4 as an entree.

Recipes from Sheila Lukins' All Around The World Cookbook by Sheila Lukins (Workman Publishers, copyright 1994 by Sheila Lukins)

Rendang Padang

2006-01-26T09:26:00.000-08:00

Ingredients:
1 T Vegetable oil
2 Cloves garlic
1 t Turmeric
1/2 t Ginger
3 Lemon grass leaves
450 g Top round or lean beef
Sliced thinly
1 t Salt, or to taste
1 1/2 c Coconut milk
1 Salam leaf

Directions:
1. Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Saute lightly.
2. Then add meat and crushed chillies. Saute 3 minutes, stirring frequently. Add salt and chillies and mix well.
3. Pour coconut milk over meat and add salam leaf. Cover and cook over low heat until almost dry.
4. Serve with rice

Ayam Goreng Jogja

2006-01-26T09:23:00.000-08:00

Ingredients

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1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying

Spice mix
1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.

Directions

Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.

Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.

Allow the chicken to dry a little then heat oil for deep frying.

Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.

Serve with sliced cucumber and thin carrot strips as a garnish

Sambal Goreng Petai

2005-12-27T09:53:00.000-08:00

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.

Direction:

* Remove the yoke of the eggs (use just the whites) Skin petai
* Slice shallots, brown a little bit.
* Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
* Form small balls.
* Let the javanese lemon sit in a cup of water The rest of the egg whites
put in a place holder, and steam cook
* Cut into cube sized pieces
* Grind chili, garlic, and add sugar
* Heat pan with a little cooking oil, add shallots and the garlic mix above,
followed by the petai a few minutes later.
* Put in the javanese-lemon water, followed by the ground beef balls,
add salt and pepper.
* Let simmer for a while, then add the rest of the coconut milk
and the egg-white cubes.
* et simmer for another 3 minute.

source : indo.com

Sambal Petis

2005-12-18T08:00:00.000-08:00

Ingredients/ Bahan:
2 tbsp Black shrimp paste (petis udang)
5 Red chillies (Cabe rawit)
2 tbsp Sweet soy sauce(Kecap manis)
1 tsp Fried Garlic (bawang putih goreng)
Hot water (air panas)

Directions/Cara membuat:
English:
1. Blend all together with food processor.

Indonesian:
1. Campur semua bahan, ulek halus atau menggunakan food processor.

source : users.tpg.com.au

Lento

2005-12-18T07:48:00.000-08:00

Ingredients/ Bahan:
0.5 kg Grated Cassava (Singkong parut)
Oil
Salt (garam secukupnya)
1 clove Garlic (Bawang putih)
1/2 tsp Turmeric powder (Kunir bubuk)

Directions/Cara membuat:
English:
1. Mix all ingredients, then form the mixture into oval shape ball.
2. Heat oil in deep fryer, and fry medium heat until it is golden and cooked. Put onto a kitchen towel paper.

Indonesian:
1. Campur semua bahan, lalu bentuk bulat lonjong.
3. Siapkan minyak untuk menggoreng, goreng hingga matang. Tiriskan dengan paper towel.

source : users.tpg.com.au

Tahu Campur Surabaya

2005-12-18T07:14:00.000-08:00

Ingredients/ Bahan:
1 pack Beancurd (Tahu)
250 gr Bean shoot (Cambah/Taoge)
1 bunch Lettuce (Selada)
4 pcs Dried egg noodle (Mie kering)
Some fried Garlic crackers (krupuk bawang)

Soup/ Kuah:
500 gr Skirt/Gravy beef (daging sapi)
1 stalks Lemon grass (sere)
1 tbsp Coriander (Ketumbar)
6 Shallots (bawang merah)
3 cloves Garlic (Bawang putih)
2 tsp Galangal powder (Laos bubuk)
Salt (Garam)
1 tbsp Palm sugar (Gula merah)
1 cm Ginger (Jahe)
2 Bay leaves (Daun salam)
2 Kaffir lime leaves (daun jeruk purut)
Water

Directions/Cara membuat:
English:
1. Blend all the soup spices then saute it until it fragrant then put in into a deep pan with beef (already sliced thinly) and water, boil all until the beef cooked and tender.
2. Fried the beancurd, set aside. Soak the bean shoot with hot water for 2 seconds then rinse it.
3. Wash and shred the lettuce, set aside.
4. Make "Sambal Petis".

Serving:
1. Put a tsp of sambal petis, dilluted with little bit soup, then some lettuce on to a deep plate/ bowl, then some sliced fried beancurd, some sliced "Lento", a pinch of bean shoot.
2. Pour the soup and garnish with garlic crackers.
3. Eat with "Sambal Petis" and lime juice.

Indonesian:
1. Haluskan semua bumbu lalu grengseng sampai wangi. Masukkan bersama air dan daging sapi yang sudah di iris tipis2, rebus sampai matang dan empuk.
2. Goreng tahu lalu sisihkan, rendam cambah dengan air panas lalu tiriskan. Cuci dan iris2 selada.
3. Buat sambal petis.

Penyajian:
1. Taruh 1 sdt of sambal petis, beri sedikit kuah, lalu beri potongan selada, potongan tahu, potongan "Lento", cambah. Beri kuah agak banyak, taburkan krupuk bawang.
2. Sajikan dengan "Sambal Petis".

source : users.tpg.com.au

Sambal Tomat

2005-12-17T14:38:00.000-08:00

INGREDIENTS:
750 gr large chili, seeded and chopped
750 gr bird's eye chili, whole
1½ kg tomato, Skinned, wedged and seeded
200 gr garlic, peeled and sliced
400 gr shallot, peeled and sliced
50 gr dried shrimp paste, roasted
100 gr palm sugar, chopped
4 ea lemon juice
400 ml coconut oil
1 tbsp salt

PREPARATION:
Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft.

Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice.

PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.

source : baliguide.com

Link Exchange

2005-01-12T08:29:00.000-08:00