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.