INDONESIAN RECIPE DADAR GULUNG, PANCAKE ROLL FILLED GRATED COCONUT

Dadar Gulung can is a pancake roll with grated gratcoconut inside.  You ca easily this cake in Indonesia, and become popular snack in Indonesia.   The color if this cake by default is green.  It is very aromatic come from pandan leaves and has a unique sweet and taste.  The skin of Dadar gulung should be perforated.
 

Ingredients

Filling:
- 250 g grated coconut
- 150 grams of palm or 100 g caster sugar
- 1-3 inch cinnamon stick
- 100 ml of water

- salt to taste

pancakes:
- 250 g flour
- 1 eggs
- 250 ml coconut milk
- 100 ml water
- 1 teaspoon of juice of leaves or a few drops of Pandan, Pandan paste if you have (this one for color)
- salt to taste

Instructions:

1. Mix coconut, sugar, cinnamon and salt. Fry the mixture in a dry skillet over medium / low, add water. Stirring constantly for about 5 minutes or until mixture is dry. However, do not burn! Set aside and remove the cinnamon stick.

2. Blend pandan leaves with 150 ml of water, squeeze the pulp, then sieve the water. If you use food coloring or pandan paste, skip this step.

3. To make pancakes: Combine flour, eggs, pandan paste, coconut milk, salt water with the rest. Beat well until a smooth paste, like making pancake mix. When ready, prepare a nonstick skillet (frying pan, if you use 8-inch) and pour a tablespoon 3 tablespoons batter into pan. Make sure the pan is covered with dough so that it becomes a fine cake. Fry for a minute, turn the pancake over and fry for a minute.

4. Place 2 tablespoons of coconut filling on the edge of the tortilla. Turn once and then put the left and right sides and fold again, then roll.

Indonesian Recipe - Roasted Chicken With Coconut Grated (Nasu Walio) Buton Island

Buton island not only produce asphalt, but also delicious dishes. Buton  is part of Sulawesi, making many delicious dishes made ​​from fish. But not only the fish, a dish made ​​of chicken mixed with grated coconut savory you should try.

Ingredients:
- 1 teaspoon sour -
- 1 1/2 tsp salt -
- 1 teaspoon water -
- 1 chicken, cleaned -
- 6 cloves garlic, sliced ​​-
- 1 stalk lemongrass, crushed -
- 100 grams of grated coconut, roasted -
- 800 ml coconut milk from 1 coconut -
- 3 pieces starfruit -
- 1 tablespoon cooking oil -

How to make:
1. Stir sour, salt and water. Set aside.
2. Bake the chicken until browned. Cut into pieces 16 pieces.
3. Heat the oil. Saute garlic and lemongrass until fragrant. Add chicken, shredded coconut, and tamarind water mixture. Stir well.
4, Pour coconut and starfruit. Cook until done.

ORIGINAL PECEL MADIUN RECIPE, EAST JAVA INDONESIA

Madiun is a city in the western part of the province of East Java in Indonesia. This city have several old sugar factory that was build in dutch collonial.  Pecel is the famous food from this city then called Pecel madiun.

To present the Madiun pecel Rice is at least there are 4 components that must be considered.
1. Pecel Hot Peanut Sauce;
2. Vegetables: Swamp cabbage, Cabbage, mustard, mung bean sprouts, cassava leaves, papaya leaves, Kembang turi, Leaf kenikir, Duah winged bean.
3. Complement: Srundeng, Sambal Matches / Dry Tempe, peanut brittle or plates, beans and basil leaves lamtoro, could also be added cucumbers.
4. Side dishes: fried Tempe, Empal Meat, fried chicken, fried eggs, depending on taste alone.

Ingredients for Pecel Madiun:

1. 50 grams of watercress
2. 50 grams of beans
3. 50 grams bean sprouts, pour boiling water, remove and drain
4. 1 cucumber, diced
5. 3 sheets of cabbage, sliced ​​(irregular dice) 

Complement:

1. 1 tbsp red onion
2. Serundeng yellow coconut (toasted coconut spicy)
3. Dent beans (spicy rice crackers of flour)
4. white rice 

Pecel spice puree:

1. 2 curly red chilies
2. 1 pieces of red chili sauce
3. 1 /2 tsp roasted shrimp paste
4. 100 grams fried peanuts
5. 2 tablespoons brown sugar
6. 1 cm kencur (spices from Indonesia)
7. 1 / 2 teaspoon fine salt
8. 1 kaffir lime leaves, thinly sliced
9. 1 teaspoon tamarind
10. 100 ml lukewarm water 

How to Make:

1. Boil spinach and beans separately until cooked. Remove and drain
2. Pecel Seasonings: Roasted red pepper and cayenne pepper until wilted. Puree with a mortar together with shrimp paste, peanuts, brown sugar, kencur (spices from Indonesia), and salt. Add the lime leaves and tamarind water, Crush a minute, pour the water stir well. 
3. put all the vegetables on a serving plate, flush with spice pecel. serve with a complement.

BOGOR NOODLE SOTO (Soto Mie Bogor) RECIPE - INDONESIAN RECIPE

When you visit Bogor city, you can easily find this street food around this city.  Soto Bogor is local food legacy by local people in Bogor. Soup using coconut  milk make it special.  By the way, you can try eat it if you visiting Bogor at Soto Pak Salamat  in Jalan Suryakencana infront of  Bank Mandiri
Bogor.

Ingredients:
-500 gr beef brisket boiled and cut into small pieces according to your taste.
  (Brisket (UK: brisket) is the beef that comes from the chest under the armpit / no fat meat but when   cooked it is not fat soluble and melt),
- 3 lime leaves
- 2 bay leaves
- 2 stalks lemongrass, geprek
- 1.5 liter of meat broth

Subtle spice:
     6 spring onions
     5 cloves garlic
     Nutmeg 2 eggs
     1 1/2 tablespoon salt
     3/4 tablespoon pepper powder
     2 tablespoons dried shrimp, roasted mashed new

Supplementary Ingredients:
     4 large leeks, thinly sliced
     chips
     fried onions
     Wet noodles, pour hot water
     vermicelli
     Cabbage, finely shredded
     lime
     tomatoes
     risol
     soy sauce
     vinegar
     sambal sauce

How to cook:
     Boil the meat with 2 ltr of water until meat is tender. Take the meat. potong2 according to taste. Strain the stock kurleb 1.5 Ltr.
     Heat the cooking oil. Saute until fragrant. Pour the seasonings into the broth is boiling.
     Add leaves. Cook over low heat about 15 minutes.

Soto Mie Risol

Skin Risol:
     120 gr all-purpose flour
     400 ml of water
     4 eggs
     1 teaspoon salt

Fields Risol:
     1 small pack of glass noodles, pour hot water, drained
     60 grams of bean sprouts
     1 carrot, roughly crushed

Spices:
     Garlic, salt and pepper

How to:
skin:
     Mix all ingredients. Create tipis2 omelet. Set aside.
fields:
     Saute finely, add the vegetables. Cook briefly. Risol fill into the skin. Fry until golden brown.

Sambal Soto Bogor
Ingredients:
     100 grams of red chili
     7 spring onions
     salt and sugar to taste.

How to:
     Saute all ingredients until fragrant. Give a little lime juice. Lift.

Presentation Soto Bogor:
     Prepare a bowl. Tata noodles, rice noodles, cabbage, sliced ​​meat, sliced ​​tomatoes, and sliced ​​risol. Give lemon juice. Pour the sauce secukupnya.Beri sliced ​​green onions, fried onions, soy sauce and chips. Serve with chili sauce and lime.

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