Roasted Squid with Sweet Ketchup

Ingredients:
1. 400 grams of squid, remove the head and ink, clean
2. 1 tsp lemon juice
3. ½ teaspoon salt
4. 50 grams of peanuts, peeled, roughly crushed.
5. 3 tablespoon sweet soy sauce (Kecap Manis)
6. 1 tablespoon oyster sauce
7. 2 tbs tomato sauce
8. ½ tsp pepper powder
9. ½ tsp sugar
10. ½ tsp salt
11. 100 ml water
12. 3 tbsp oil for frying

Minced spices:
1. 4 cloves garlic putiih
2. 2 cm ginger

How to cook:
1. Smear squid with lime juice and salt. Leave for 10 minutes
2. Stir fry minced spices until fragrant, add peanut insert, stir even.
3. Add squid, cook until the color changed. Add sweet soy sauce, tomato sauce, oyster sauce, pepper, sugar and salt.
4. Stir evenly, add water. Cook to boil and until the spices and the ingredients are well absorbed.
5. Lift.
6. Grill the squid until fragrant while rubbing with already boiled spices occasionally.
7. Lift and serve.
For 4 portions

INDONESIAN VAGETABLES SALAD RECIPE : GADO-GADO

Gado-gado is famous vegetables salad in Indonesia, you can easily found it. When translated in english Gado-gado means mixes. Gado-gado is is a one dish meal caused not only salad but also lontong (rice cooked in banana leaf).   Gado-gado has carbohydrate from lontong and potatoes. Tempeh, tofu and eggs are the protein sources. Gado-gado can be made for pescetarianisms or pesco vegetarianisms who still consume fish and seafood; it can also be consumed by lacto-ovo vegetarians who include eggs and dairy products in their diet. Also, you can go for vegan by omitting dried shrimp paste (Indonesian: terasi/trasi, Malay: belachan/belacan) in gado-gado sauce and shrimp cracker, and skipping the egg.

Ingredients:

Peanut Sauce
2 cloves garlic
10 g bird's eye chili (green chili)
20 g gula melaka
1/2 tbsp salt
100 g peanuts, deep-fried or roasted
1/2 tbsp kecap manis
Juice of 1/2 lime
1 cup water
Salad
200 g cabbage, sliced thinly
75 g bean sprouts, blanched briefly
250 g tofu, fried till golden and cut into cubes
1 medium cucumber, quartered and cut into 1/2 cm thickness
2 stalk Chinese celery, chopped finely
2 spring onion, chopped finely
10 g red and white crackers, deep-fried

Directions:

To make the sauce
Mix garlic, chili, gula melaka, salt and peanut in a food processor and grind coarsely.
Add lime and kecap manis, mix well.
Gradually add water and stirring at the same time, to a desired thickness.
To serve
Combine all salad ingredients in a big mixing bowl or individual plater.
Add sauce and serve immediately.

 

INDONESIAN RECIPE : STIR FRIED SHRIMP WITH FERN

How to cook shrimp and fern vegetables in indonesian way stir fried added with lime leaves. 

Ingredients:

100 gr of small shrimps, removed heads, leave the tails.
175 gr  fern vegetable
200 ml coconut milk
3 lime leaves, discard the leaf bones to avoid the bitter taste.
1 stalk lemongrass, crushed

Blended Spices:

6 shallots
3 cloves garlic
3 pcs red chilies
1/2 tsp shrimp paste
3/4 tsp salt
1/4 tsp sugar

How to cook:

1. Stir fry blended spices, lemon grass and lime leaves, stir frequently until fragrant.
2. Add the shrimps. Stir until change colors.
3. Add the ferns. Stir until the ferns look withered.
4. Pour coconut milk incrementally. Stir until cooked.
5. Serve

RECIPE SOTO PADANG

Soto Padang from West Sumatra Province, is a cuisine that easily found in various corners of Padang restaurant in the world.
Ingredients :
600 g of meat
2 pcs deaf
2 pcs cardamom
2 pcs cloves
1 ltr water
oil for frying

Broiler meat seasoning :
2 cloves garlic
1 tsp coriander
1 teaspoon salt

Spices :
8 cloves onion
5 cloves garlic
3 cm turmeric
2 cm galangal
2 stalk lemongrass, white part crushed
4 leaves lime
2 leaves bay
salt and pepper

How to :
Boil meat until tender in boiling herbs. Remove from the broth, cut into thin
and fried until crispy.
Stir-fry ground spices until fragrant enter into the broth, add the cloves,
cardamom, lime leaves, bay leaves, lemongrass, salt and pepper. Insert meat
back into the broth and bring to a boil.
Remove and serve with its complementary:

• 50 grams glass noodles
• meatball
• green onion, thinly sliced
• lemon
• red cracker
• fried cause

INDONESIAN RECIPE OTAK-OTAK, baked Mackerel fish on Banana Leaf

Ingredients:
0.25 kg of tapioca starch
Mackerel fish meat 1.25 kg                                                        
Rice flour 50 g
3 tablespoons granulated sugar
500 ml thick coconut milk (from 0.5 coconuts)
Chicken eggs 3 eggs
Leaves 10 strands of chives
Onion 5 cloves
3 cloves garlic
1.5 tablespoon ground pepper
2 tablespoon of salt

 Wrapping:
1) banana leaf, cut size of 10 cm x 15 cm by 75 sheets
2) cut into small sticks

Sauce:
1) peanuts 100 g
2) 5 grains hazelnut
3) water 250 ml
4) vinegar 1 tbsp
5) Salt to taste

How to make otak-otak:
1) Fish fillet cleaned Discard bones and spines. Dredge the meat with a spoon
until smooth.
2) Blend the onion, garlic, pepper, and two teaspoons of salt.
3) Meat mackerel, tapioca, rice flour, salt, and sugar are mixed and
stirred until evenly distributed.
Stirring constantly, add the spice paste.
4) Knead the dough while pouring milk and egg until dough feels smooth.
Tents Stir until the dough feels thick and soft.
5) Leek sliced finely. Enter into the batter and stir until evenly distributed.
6) banana leaves that have been cleaned and cut the size above,
we prepared. Put one tablespoon of dough onto a banana leaf.
Wrap elongated and slightly flattened. Flops by a stick.
7) Otak-otak that have been wrapped baked on hot coals while inverted
until cooked and slightly dry leaves.
8) Peanuts roasted and skin removed. Then, peanuts and
other sauce ingredients and add crushed slightly rough water and vinegar.
9) Otak-otak served in the plate after the discarded wrapping and watered
with sambal. If sold, typically brains wrapped in plastic packaging.
The plastic can be filled with 5 or 10 pieces brains are equipped
with chili in a small plastic.

Fried Tofu and Tempeh in Spicy Sauce

Ingredients:

• 250 gr tofu/tahu (bean curd)
• 250 gr tempe
• 2 onions
• 5 cloves garlic
• 3 tbsp palmsugar
• 1 tsp terasi bakar (shrimp paste)
• 2 tbsp kecap manis (sweet dark soy sauce)
• 1 tsp salt
• 2 salam leaves
• 2 red lomboks (large chilies)
• 5 cm laos (galangal)
• 1 tsp asem / tamarinde
• 3 tbsp water
• oil
• 500 ml water + 2 tsp salt

Preparations:

1. Mix the water with the salt.
2. Cut the tempe into dice sized pieces and add it to the water for 5 minutes.
3. Then drain. Cut the tahu/tofu in dice sized pieces.
4. Heat in a wok the oil and fry the tempe and the tahu/tofu golden brown.
5. Mix the asem with the 3 tbsp water.
6. Pound or grind the laos into a paste.
7. Cut the onions, the lomboks and the garlic fine.
8. Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos and the salam for 3 minutes.
9. Then add the terasi and the lomboks and fry this for 1 minute.
10. Add the kecap, palmsugar, asemwater and the salt and let in simmer slowly for 2 minutes.
11. Then add the tempe and the tahu/tofu and let in simmer for a few moments.

Grilled Pomfret Fish With Tomato Sauce

Ingredients:
600 gr pomfret fish
2 tbsp lime juice

Blended Spices:
3 cloves garlic
2 cm turmeric
2 cm Ginger
½ tsp salt

Sauce:
2 cloves garlic, finely chopped
50 gr brown onions, finely chopped
4 tbsp tomato sauce
3 tbsp tomato paste
½ tsp pepper powder
½ tsp fine salt
½ tsp sugar
3 tbsp margarine

Method:
1. Buried fish in lime juice and blended spices. Leave for 25 minutes.
2. Grill pomfret fish until cooked.
3. Heat margarine, saute garlic, brown onions until fragrant.
4. Add the tomato paste, tomato sauce, pepper, salt and sugar.
5. Stir well.
6. Serve the dish accompanied with tomato sauce.

Recipe Paru Goreng / Spicy Fried Beef Lung

Recipe Paru Goreng / Spicy Fried Beef Lung
Ingredients :

• 1 kg Beef Lung
• 1 littre water
• 3 bay leaves
• 2 stalk lemongrass
• Oil for frying

Ingredients to blend:

• 5 garlic
• 8 shallots
• 2 tbsp ground coriander
• 5 candlenuts
• 4 cm tumeric
• 3 cm galangal
• 3 tbsp sugar

Method:

1. Put sufficient oil in wok and fry the lemongrass and bay leaf, the blended rempah till aroma.
2. Heat up water in pot to boil the lung for about 2-3 hrs till tender.
3. Slice the lung thinly according to your desired size.
4. Deep fry the lung in a seperate wok.
5. Add in and mix the fried lung into the rempah mixture and stir well.
6. Serve with rice or you can eat it as a snack.

Sayur Lodeh Recipe - Vegetables In Coconut Milk Curry

Sayur Lodeh is popular dish in Indonesia, vegetables with coconut santan easy to cook and delicious.  Usually serve with fried tempeh and sambal paste. 

Ingredients

• Oil -- 3 tablespoons
• Garlic, minced -- 2 to 3 cloves
• Galangal or fresh ginger, minced -- 2 teaspoons
• Chile pepper, sliced into rounds -- 1 to 3
• Lemongrass, white part of stalk only, minced -- 1 piece
• Coriander, ground -- 1 teaspoon
• Turmeric -- 1/2 teaspoon
• Coconut milk -- 2 cups
• Potato, peeled and diced -- 1
• Carrot, peeled and sliced into rounds -- 1
• Green beans, trimmed -- 1 cup
• Onion, thinly sliced -- 1
• Chinese or Napa cabbage, chopped -- 1 cup
• Scallions, chopped into 1-inch pieces -- 2 to 3
• Salt and pepper -- to taste

Method

1. Heat the oil in a large saucepan or wok over medium flame. Add the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
2. Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil. Reduce heat to low, cover and simmer until the potatoes are almost cooked through, 10 to 12 minutes.
3. Remove cover and stir in the add cabbage, scallions, salt and pepper. Simmer until the cabbage is just tender, about 3-4 minutes. Adjust seasoning and serve with rice.

Soto Bandung Recipe ( Beef Soup From Bandung West Java)

Ingredients:

1 lbs beef brisket
2 stalk lemongrass, cut into 6 pieces, bruised
1-inch fresh ginger
2 daun salam (Indonesian bay leaves)
1 medium daikon radish, thinly sliced
1 tsp sugar
1 1/2 tsp salt
1/8 tsp white pepper
2 tbsp canola oil
 
Spice paste:
8 small Asian shallots
3 cloves garlic
Hot chili paste:
15 Thai hot chilies, blanched
2 cloves garlic, blanched
1 tbsp salt
1/2 tbsp white vinegar
1/2 tbsp sugar

Garnish:

1 tbsp chopped spring onions
1 tbsp chopped Chinese celery
1 tbsp fried shallot flakes
lime wedges
fried soy beans
hot chili sauce

How To Cook
Use mortar and pestle or food processor to grind the shallot and garlic. Set aside.
To make chili paste, put chili, garlic, salt, sugar and vinegar in the food processor. Process the mixture into a coarse paste. Transfer to a small bowl.
In a medium stockpot, put beef, lemongrass, ginger, bay leaves, salt, sugar, white pepper and water to cover. Bring it to boil over high heat. Lower the heat and simmer the beef until tender. Skim off any scum that rises to the top.
Remove the beef from stock. Cut the beef into cubes or thin slices.
Meanwhile, heat cooking oil in the wok over high heat. Add spice paste and stir-fry about 1 minute or until fragrant. Remove from the heat and transfer the cooked spice into the broth.
Return the beef into the broth . Add daikon radish. Bring the broth into rolling boiling over high heat. Then reduce the heat to simmer. Continue to simmer until the broth is reduced by half.
Taste and adjust the flavors, add salt or sugar if necessary.
Remove from heat and transfer to serving bowl. Sprinkle on fried soy beans, fried shallot flakes, celery and spring onions. Serve it hot with hot chili paste.

Recipe of Sweet Mashed Cassava With Grated Coconut (GETUK)

Sweet Mashed Cassava With Coconut Grater in Indonesia called "Gethuk". Its a traditional cake that can easily find in market. 

Ingredients

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

Directions

1. Put in sugar and vanila in a large stockpot with water and bring it to a boil.
2. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
3. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
4. Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

SUNDANESE SALAD RECIPE (KAREDOK RECIPE)

Karedok is popular dish from West Java province, Indonesia. It is exotic raw salad with distinct flavors, better for your stomach with good fiber.  Nice food for vegetarian.

Vegetables
* 100 g cucumber,
* 100 g bean sprouts
* 3 cabbage leaves
* 100 g string beans
* 25 g basil leaves

Sauce
* 2 red chilies
* 1 cloves garlic
* 5 small chilies
* 1/2 tsp kencur (lesser galangal / galingale)
* 200 g peanuts, roast
* 1 tbs tamarind juice
* 1 tbs palm sugar (or brown sugar)
* 1 tsp salt
* 1/2 tsp shrimp paste
* 1-2 tbs vinegar
* 150 cc hot water

Garnish
* fried gnetum chips

Directions:
1 Parboil beansprouts and string beans.
2 Slice cucumber, cut string beans into 3cm pieces, and chop cabbage leaves into
pieces.
3 Grind red chilies, garlic, small chilies, kencur, peanuts, palm sugar, salt shrimp
paste and vinegar in a blender.
4 Add tamarind juice and hot water into 3 and mix until smooth.
5 Mix all the vegetables and 4. Serves with fried emping on top.

Indonesian Recipe - Hot and Sour Duck in Spicy Sauce (Bebek Asam Pedas)

Ingredients:
800 gr duck, cut into 4 parts.
2 tbsp Tamarind Juice
1 tsp Turmeric powder
2 tbsp Worcestershire sauce
300 ml water
½  tsp salt
2 tbsp margarine, for stir frying.

Blended Spices:
5 dried red chillies
4 cloves garlic
8 shallots
1 cm ginger

Method:
1. Heat margarine, stir fry blended spices until fragrant.
2. Add the duck and stir well.
3. Add turmeric powder and Worcestershire sauce, stir well.
4. Pour the water and tamarind juice and cook gently for 60 minutes until the meat is fully cooked.
5. Lift and Serve.

PETAI BEAN WITH CHILI PASTE (SAMBAL GORENG PETAI) RECIPE

Ingredients:
7 eggs,
4 strings of petai bean,
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 nipis 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.
* let simmer for another 3 minute.

INDONESIAN RECIPE - KALIO CHICKEN RECIPE

Kalio Chicken can be described as hot and tasty chicken in coconut sauce.  This Recipe originally from west sumatra ( Padang) that called Ayam Kalio.

Ingredients:
1 Chicken (600 gr)
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.

TONGSENG CURRY RECIPE FROM SOLO CENTRAL JAVA

Tongseng is a food from Java especially from Solo City, central Java Province. Main ingredient is lamb or goat meat with vegetables and sweet soy sauce (ketchup).  If you eat tongseng, you should served with hot steamed rice.

Ingredients :

• 500 grams of lamb or beef, cut into pieces
• 150 grams of cabbage leaves
• 2 bay leaves
• 1 tablespoon tamarind water
• 1 stalk lemongrass, crushed
• 5 tablespoons soy sauce
• 20 pcs of cayenne pepper
• 1 liter of water
• 6 pieces of red onion, thinly sliced
• salt and sugar, to taste

Spices :

• 3 cloves garlic
• 1 rounded teaspoon pepper
• 1 teaspoon toasted coriander
• 1 teaspoon ginger
• half a teaspoon of ginger sliced

How to Cook :

• Saute onion in 3 tablespoons of cooking oil, until yellow
• Enter the spices, bay leaves and lemon grass
• Having fragrant, put the meat, cook until it changes color
• Add water, soy sauce and tamarind water, and cook until the meat soft
• Before the soup out, put cayenne pepper and cabbage, salt & sugar

BEEF TONGUE SOUR SOUP RECIPE (indonesian style)

This recipe may called exotic food recipe, cause beef tongue is uncommon in western and its sound odd thing. In Indonesia and south east asia beef tongue is common used for food.  

Ingredients:

800 gr of beef tongue, boiled till tender, peeled and cut into 1 cm pieces.
25 gr Javanese Tamarind, dissolve with 1 tbsp water.
790 ml water
3 lime leaves, shredded.
2 stalks lemongrass, crushed
2 green tomatoes, cut into pieces.
2 tbsp fried onions for topping.
4 tbsp cooking oil
3 bay leaves

Blended Spices:

8 shallots
4 cloves garlic
4 pcs red chillies
3 cm turmeric
1 cm ginger
3 candlenuts
1/2 tsp pepper
2 tsp salt
2 tbsp sugar

How To Cook:

1. Stir-fry blended spices, tomatoes, lemon grass and lime leaves until fragrant.
2. Add the beef tongue. Stir well.
3. Add water.
4. Add bay leaves. This is for flavor and to remove the stinky smell.
5. Bring to a boil.
6. Add tamarind water. Boil until the spices are absorbed.
7. Serve with fried onions.

Surabaya Mixed Tofu Recipe (Tahu Campur Surabaya)

Ingredients :
1 pack tofu
250 gr Bean shoot
1 bunch Lettuce
4 pcs Dried egg noodle
Some fried Garlic crackers

Soup :
500 gr Skirt/Gravy beef
1 stalks Lemon grass
1 tbsp Coriander
6 Shallots
3 cloves Garlic
2 tsp Galangal powder
1 tbsp Palm sugar
1 cm Ginger
2 Bay leaves
2 Kaffir lime leaves
Water
Salt

Directions:
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.

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

Javanese Sytle Noodle Soup Recipe ( Mie Jawa Godog)

INGREDIENTS

    1 lb yellow egg noodles [chow mein noodles]
    1 lb medium sized shrimp
    1 lb fish balls [Substitute: more shrimp]
    5-6 cups water
    2 tomatoes, chopped
    10 shallots, thinly sliced and fried golden brown
    1 tbsp black pepper
    Salt to taste
    2 cups cabbage, shredded
    2 cups water spinach or bok choy, chopped
    3 red Serrano chilies, seeded and sliced [optional]
    2 tbsp or to taste, chili paste
    2 tbsp tomato sauce
    2 tbsp light soy sauce
    1 tbsp vinegar
    salt

Garnishing :

    4 cups bean sprouts, briefly blanched
    2 hard boiled eggs, quartered
    2 large potatoes, peeled, boiled and sliced
    1 tofu [soy bean cake], thinly sliced
    2 tomatoes, cut into thin wedges
    4 stalks scallions, finely chopped

To Prepare Soup :

Shell shrimps, remove black vein if you wish, reserve shells, wash, pound shells roughly
Bring 5-6 cups of water to a boil, add shrimp shells, 2 chopped tomatoes, fried shallots, black peppercorns and salt to taste, boil for 15-20 mins, strain stock, discard contents
Return the stock to the heat, add the fresh shrimps, cook till just pink, remove with a slotted spoon, set aside for the garnish
Add shredded cabbage, kangkong or bok choy
Stir in chili paste, tomato sauce, soy sauce, vinegar and salt to taste
Reduce heat, simmer covered for 5 mins, and keep soup hot on low-med heat, for serving

To Assemble dish :
Using a sieve, warm up noodles by blanching in hot water for a few seconds, drain well
Assemble individual serving bowls - put some bean sprouts, followed by a handful of the warmed noodles into the bowl
Ladle piping hot soup over the noodles, together with some of the vegetables
Garnish with a few cooked shrimp, and a little of each garnishing, serve hot immediately

Indonesian Grilled Sting Ray Recipe

INGREDIENTS :

• 2-4 toothpicks, soaked in water
• 3-4 fresh limau kasturi [kalamansi limes], cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]
• 1 onion, sliced, for garnish [optional]
• A few sprigs fresh coriander leaves [cilantro], for garnish [optional]
• 8 shallots, peeled
• 4 garlic, peeled
• 1 inch fresh ginger, peeled
• 2 stalks lemongrass, tender ends only
• 4-6 dried chilies, softened in hot water
• 1½ tsp terasi or belacan, [dried shrimp paste]
• 3 tbsp

How To Cook :

• Rub stingray with lemon juice and salt, set aside for 10 mins
• In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste  
• Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins  
• Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly  
• Remove from heat, allow sauce to cool  
• Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil  
• Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top,  spoon the rest of the sauce on the fish  
• Fold the banana leaf into a packet, secure with toothpicks
• Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once
• Garnish with sliced onions, coriander leaves and lime wedges
• Serve hot with steamed rice or a fresh salad

Chicken and Glass Noodle Soup - Vietnamese Recipe

Chicken and Glass Noodle Soup
Mien Ga

• 1-1/2 tablespoons yellow rock sugar, or 1 tablespoon white refined sugar and 2 teaspoons honey
• 1 clove garlic, minced
• 2 tablespoons shallots, minced
• 3 tablespoons fish sauce or soy sauce (or a combination of the two)
• 4 quarts chicken broth
• 1/2 cup tree ear or other dried or fresh mushrooms, sliced in thin strips (about 5 to 6 dried mushrooms, reconstituted by covering with boiling water, soaking for 15 to 20 minutes, draining, and removing the stems)
• 1 or 2 sliced or julienned red serrano, jalapeño, Fresno, or Thai chiles (optional)
• 1-1/2 to 1-3/4 pounds cooked chicken meat (the amount that a 2-1/4-pound fryer will yield), hand shredded or cut into bite-size chunks
• Giblets from 1 chicken, cooked and finely chopped (optional)
• 2 scallions, cut into 1/2-inch sections
• 12 ounces glass noodles (cellophane), soaked in very hot water until just softened, drained, and rinsed in cool water
• 1/3 cup chopped cilantro or Vietnamese coriander leaves (optional)

How To Cook

1 In a heavy preheated pot or Dutch oven, add the sugar and caramelize slightly until a light golden brown; add the garlic and shallots, stir for a moment, and then add the fish sauce and broth.

2 Bring the broth to a boil, then add the mushrooms and chiles. Boil for 1 minute and then add the chicken and giblets, if using. When the broth returns to a boil, add the scallions and noodles, and bring to a boil again; remove from the heat, taste for seasoning, add salt or fish sauce as

Sour Soup with Fish - Vetnamese Recipe

Sour Soup with Fish
Canh Ca Chua
Sour soups are often part of a multicourse Vietnamese meal on special occasions, but they are also hearty enough to serve as a lunch or light supper entree. My friend Khai Dzoan, chef at his mother’s Cam Van Dzoan restaurant in Saigon, taught me this recipe. Not really that sour but tangy from tamarind, the soup is loaded with flavors from pineapple, chiles, lemongrass, herbs, shrimp, and fresh fish. Khai’s recipe also called for taro stem, but I have omitted that, as it is a difficult find in the West. Serve with steamed rice or add noodles for a full meal.
 
Ingredients:

• 1-1/2 to 2 pounds fresh fish fillets (catfish, bass, snapper, halibut, grouper, etc.), cut into 1-inch chunks
• 3 tablespoons fish sauce, divided
• 1 large or 2 medium shallots, minced
• 8 cups fish stock, chicken stock, or water
• 1 ounce tamarind pulp, dissolved in 1/2 cup boiling water and strained (reserve water)
• 1 clove garlic, sliced
• 2 stalks lemongrass, peeled, lightly crushed, and cut into 2-inch sections
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 6 ounces cooked baby shrimp
• 1 cup diced pineapple
• 1 to 2 red serrano or Thai chiles, sliced
• 1/2 red bell pepper, seeded and cut into 1-inch pieces
• 2 to 3 okra pods, stems removed and sliced into quarters lengthwise
• 1 tomato, sliced into 8 wedges
• 2 scallions, sliced into 1-inch pieces diagonally
• 1/3 cup mixed cilantro and mint leaves, coarsely chopped
• Lime wedges

How To Cook
Marinate the fish pieces in 1 tablespoon of the fish sauce and the shallots. Place the stock in a large pot with the tamarind water, garlic, lemongrass, sugar, remaining fish sauce, and salt. Bring to a boil and cook for 10 minutes. Remove the lemongrass. Add the fish, shrimp, pineapple, chiles, bell pepper, and okra, and simmer for about 10 to 12 minutes, or until the fish is almost done. Add the tomato and scallions, and simmer another 5 minutes. Ladle into bowls and garnish with the herbs and lime wedges.

Indonesian Recipe - Baked Balado Eggplant

The Balado is original recipe from Minang West Sumatera Province.  If you go to any Padang restaurant around the world, you can find a number of balado dishes. Balado is a red hot tomato and chili sauce with onion and garlic mixed with beef, eggs, fish, or vegetables.   One of the most common ways of serving it is on fried or baked eggplant.

Ingredients:
    1 large eggplant
    3 garlic cloves, sliced or chopped
    4 tbs (50g) chopped onion
    1 1/2 (400ml) fresh ripe tomatoes
    1 tsp (5 ml) sugar
    1 tsp (5ml) salt
    2 tsp (10ml) fresh red hot chili peppers
    1/2 cup (125 ml) water
    2 tbs (30 ml) vegetable oil


How To cook Balado Eggplant:

1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200C for 20-25 minutes, or until they are soft but not mushy.
2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste.
3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).
4. Pour the sauce over the eggplant, and serve immediately.

Servings : 6

INDONESIAN RECIPE SEMUR DAGING - BEEF SAUTED IN SPICY SAUCE

This food commonly serve in a party or family gathering. The Beef Semur have spicy taste and compliment with white rice.

Ingredients:

• 500 gr Stewing Beef
• 2 medium sized Onions
• 4 Cloves of Garlic
• 150 ml cooking oil
• 300 ml water
• 2 tablespoons Vinegar or lemon juice
• 3 tablespoons Kecap Manis
• 3 large tomatoes
• 1 large potato
• 2 hardboiled eggs

Seasoning:

• 2 Salem leaves (Indonesian bay)
• 1 teaspoon ground clove
• 1 teaspoon ground nutmeg
• ½ teaspoon cinnamon
• 1 star anise
• Pepper and salt

Preparation:

Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften. Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.
Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.
The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving remove salem leaves and star anise.

Ayam Semur Recipe Sweet Chicken In Spicy Sauce

This food originally from Java island especially from central java. Its easy to cook but the taste so yummy...

Ingredients:
1 chicken
4 onions
2 cloves garlic
2 red large chilies
2 tbsp kecap manis (ark sweet soy sauce)
1 lime (juice)
3 cloves
250 ml chicken stock
salt to taste
3 tbsp oil

method:
1. Cut the chicken into large pieces.
2. Cut the onions and the garlic fine.
3. Slice the lomboks into small rings.
4. Rub the chicken in with the kecap and the lime juce.
5. Heat in a wok the oil and fry the chicken golden brown.
6. Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.

Satay Madura

Madura is the island near surabaya, and the people called madurese, Due to the infertile land, the people here spread to another island or onother caountry. They usually career as food seller or open a barbershop.  One of the famous food from madura is satay madura.
Ingredients od Satay Madura:
- 7 Shallots
- 10 Candle nuts
- 8 Garlic cloves
- Bamboo skewers (as needed)
- 7 lbs. (3.5kg) Chicken (cut into 1" cubes)
- 1 cup (250ml) Water
- 1/4 cup (62ml) Oil
- Salt (as needed)
- 2 cups (500ml) Sweet soy sauce
- 2 Red peppers
- 16 Birdseye chilis (optional)
- 2 lbs. (1kg) Roasted Peanuts (ground to a paste)
- 1/4 cup (62ml) Lime juice

Instructions
1.Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste.
2.Heat oil in a saucepan then saute the paste until fragrant.
3.Add ground peanuts, 1 cup sweet soy sauce, salt and water.
4.Mix well and slowly bring to a boil.
5.Remove saucepan from heat and add lime juice.
Cool to room temperature.
6.Impale chicken pieces on bamboo skewers until 3/4 full.
7.Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.
8.Sprinkle salt to satay before grilling.
9.Grill satay for 10-15 minutes, turning occasionally.


Tip: Soak bamboo skewers in water for at least 1/2 hour so they don't burn. Use chicken thighs for best flavor and texture.

Serve satay with sauce and rice.

FRIED CHICKEN - JAVANESE STYLE

Fried chicken is favorite recipe in many caountries. Various way to cook chicken, one of that is javanese style fried chicken.

INGREDIENTS
3 ½pounds Chicken, in pieces
5 Shallots, peeled and finely sliced
4Garlic Cloves, peeled and finely sliced
2teaspoon Ground Coriander
½teaspoon Ground Cumin
1 pinch Of lemon grass powder
1 pinch Of Galangal powder
1 pinch Of grated Nutmeg
1 small Cinnamon stick
1 Bay Leaf
1 teaspoonBrown Sugar
Salt to taste
3 ¾cup Water Oil for deep-frying

How to Cook Javanese Style Fried Chicken:
Put all the ingredients except Oil in a large heavy pan. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally. Remove the chicken and leave to cool. Heat the Oil in a deep fryer to 350 deg. Fry the chicken a few pieces at a time for 10 minutes. Drain on paper towels. Serve hot.

Young Papaya Fruit Curry Recipe

Young Papaya Fruit is common used in indonesia as a food.

Ingredients:

2 tbsp cooking oil
1 stalk lemongrass, use the white part and crushed
2 lime leaves
250 gr medium-size fresh shrimp, remove the head
1 litre of coconut milk from 1 coconut fruit
500 gr young papaya, peeled, cut into 1 × 1 x 2 cm, squeeze them with a little salt until tender, drain
100 gr string beans, cut into 3 cm
10 petai fruit (stinking beans), cross section 1 cm
75 gr Young Belinjo / Melinjo leaves. If you can't find them, use Kohlrabi as substitute,it tastes almost like melinjo.
2 pcs of Asam Kandis*

    *Asam kandis is a dark sun-dried slices fruit, related to mangosteen. Asam kandis and asam gelugor is a family of Garnicia, but they are difference in species. Asam Kandis is Garnicia globulosa which is cultivated in Indonesia and Malaysia. It bears grapefruit-size fruits whose sweet pulp is eaten raw.
If Asam Kandis is not available in your location, you can try use Kokum (Garcinia Indica) instead which you can find at your local Indian/Pakistan/Caribbean grocery store.

Grind Spices:

5 shallots
2 cloves garlic
4 red chilies
2 cm ginger
1 tsp salt
1 tsp coriander, panbroiled
1/4 tsp cumin, panbroiled
1/2 tsp pepper grain, panbroiled

How to cook:

1. Heat oil and saute finely spices, lemon grass, lime leaves until fragrant
2. Add the shrimp, stir until shrimp changes color
3. Pour coconut milk, stir to boil.
4. Add papaya and string beans, cook until vegetables are tender
5. Add remaining ingredients, wait until all of them are cooked well.
6. Serve

For 6 servings.

Roasted Glutinous Rice Cake (Wingko Babat) Recipe

Wingko babat is traditional cake from semarang central java. Usually wrapped with paper printed with locomotive picture. Like other food souvernir in java the taste mixed by sweet and spicy.

Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

How to Cook:
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

Steamed Coconut Cupcakes Recipe (PUTU AYU)

Steamed coconut cupcakes or Putu Ayu is traditional food from indonesia.
Ingredients:

1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 tsp baking powder
1/2 tbsp green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 tsp salt

How to Cook:

1. Grease 15 cupcake moulds.
2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
4. Fold in the food coloring and stir to combine.
5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6. Fill the moulds with batter until full.
7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

PALLU BASA CURRY RECIPE

This recipe originally from Makassar south Sulawesi Province Indonesia. This curry very unique due to grated coconut. 

Ingredients:

3 tbsp Oil

2 stalks Lemon Grass, bruised

1/2 nutmeg Nutmeg

3 Cloves

5 cm Cinnamon stick

1 kg Beef, cut into pieces (1 X 3 X 5 cm)

150 g Shredded coconut, roasted, ground

1 liter Coconut milk from 1 coconut

2 tbsp Tamarind juice

Spices grinded :

2 tbsp Coriander

1/2 tbsp Peppercorns

1 tsp Cumin

1/4 tsp Aniseed

100 g Red chili peppers

8 Shallots

1 1/2 tsp Chopped ginger

1 tbsp Chopped galangal

1 tsp Salt

Method :

• Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
• Add beef and stir.
• Then add roasted coconut and coconut milk.
• Simmer and stir from time to time until the beef is tender and the gravy has thickened.
• Add the tamarind juice and simmer over low heat for 5 more minutes.
• Serve hot.

Taliwang Hot Grilled Chicken Recipe

This recipe originally from Lombok Island West Nusa Tenggara Province Indonesia. 
Ingredients:

    1 2-pound Cornish hen, butterflied and flattened

    1 teaspoon salt

    1 tablespoon vegetable oil

    5 shallots, sliced

    3 cloves garlic, sliced

    1 teaspoon shrimp paste

    ½ teaspoon sugar

    1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins

    2 teaspoons pineapple juice

    2 cups chopped fresh pineapple



How to Cook Taliwang Grilled Chicken:

Rub the hen completely with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, chiles, pineapple juice, and pineapple to form a paste.

Grill the hen slowly over hot coals, or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill the hen for 3 minutes.

Finally, spread all the remaining paste on the skin side and grill for 10 minutes, or until done.

Serves: 4

Fried Catfish in Spicy Coconut Milk (Mangut Lele)

Catfish are common in indonesia and you can easily found in market. This recipe is javanese recipe to cook catfish.

Ingredients:
500 gr Catfish
1/2 Lime juice
Salt to taste
1 Bay leaf (salam leaf)
2 cm Galangal, crushed
1 stalk Lemongrass, crushed
1 Tomato, cut into slices
6 Bird's eye chili
Salt to taste
1 tbsp Sugar

Blended Ingedients:
300 ml Thick coconut milk
4 Shallots
3 cloves Garlic
1 tbsp Coriander
5 pieces Pecan
4 Red chilies

How To:
1. Soak catfish with lemon and salt, then fry until yellow-brown.
2. Stir fry blended ingredients, Add bay leaf, galangal, lemongrass and continue to stir fry until fragrant.
3. Add the tomatoes and bird's eye chillies and stir well.
4. Add thick coconut milk, salt and sugar while stirring. Cook to boil.
5. Add fried catfish and stir well. Cook to boil.

Fern Curry Indonesian Recipe

Some  Ferns species edible and can used as delicous food, but not all ferns. This ferns used here, usually grow in mountain and people cook the ferns taraditionally.   

Ingredients:

• Large bunch edible ferns ( or 300 g/10 oz English spinach or amaranth)
• 50 g ( 1 ½ oz) salted or smoked fish thinly sliced (or dried prawns)
• 750 ml ( 3 cups) coconut milk
• 1 stem lemongrass bottom
• 14 cm ( 5 ½ in) only bruised
• 1 turmeric leaf
• 3 kaffir lime leaves
• 2 slices asam gelugor ( dried garcina fruit)
• 125 ml ( ½ cup) thick coconut milk salt to taste.

Preparations:

1. Pinch off and reserve the soft fern tips remove leaves from the tough stems discarding stems wash the tips and leaves thoroughly then drain there should be about 300 g (10oz) set aside.
2. Put fish coconut milk lemongrass turmeric and lime leaves and asam slices in a large saucepan and slowly uncovered until slightly thickened 8 to 10 minutes.
3. Add the ferns and simmer uncovered stirring frequently until tender 3 to 4 minutes add thick coconut milk and bring to the boil stirring constantly simmer 2 minutes taste and add salt in desired.