Rica Grilled Chicken Manadonese Recipe

This Recipe originally from north sulawesi indonesia province, that spread out other region due to the taste is hot and delicious.

Ingredients:

• 2 Lemon Lemon Juice
• 2 Teaspoons Salt
• 1 Teaspoon Sugar
• 3 Pounds Chicken -- cubed
• 4 Large Shallots -- sliced
• 1 Clove Garlic -- sliced
• 1/2 Inch Piece Ginger Root -- sliced
• 5 Medium Red Chiles -- sliced
• 3 Tablespoons Olive Oil

How to:

1. Mix the lemon juice, salt and sugar together and rub all over the chicken.
2. Set aside for 15 minutes.
3. In food processor, blend shallots, garlic, ginger and chiles to form a paste.
4. Heat oil in skillet and stir-fry with the paste for 5 minutes or until chicken is well browned.
5. Serve with rice.

Indonesian Goat Curry Recipe

Ingredients:
1 lb lamb meat
6 sm shallots
3 x garlic cloves
1/2 x inch fresh turmeric
6 x candlenuts
4 x lime leaves
1 x lemongrass stalk
4 x salam leaves
8 cup coconut milk
Salt to taste
Freshly-ground white pepper to taste
Vegetable oil as needed

Method:
Cut lamb meat into some parts. Grind shallots, garlic, candlenuts and turmeric to form a paste.
Stir fry lamb meat in a large pan with 2 tablespoons vegetable oil on medium-high heat. Put in the ground spices paste and stir until fragrant.
Add lime leaves, lemongrass and salam leaves, salt and pepper. Finally, pour the coconut milk and let it boil until the lamb is cooked and tender and the liquid is thickened. Ready to serve.
This recipe yields 3 to 4 servings.

Makassar Beef Soup Recipe (Coto Makassar)

This Recipe originally from south sulawesi, using beef meat, usually eat with ketupat (rice steam on coconut leaves).
Ingredients:

Shallots 2
Garlic Cloves 3
Salam Leaves 3
Corriander Seeds 1/2 Tablespoon
Water 8 cup
Lemon grass 1, bruised
Lime leaves 3
Oil 2 Tablespoons
Salt as needed
Crispy fried shallots 1/3 cup (condiment)
Limes 2, cut into wedges
Sweet soy sauce 1/3 cup
Sambal soto (condiment)
Beef chuck 2 ½ lbs (add intestine, tripe, lung, etc)
Peanuts 1 oz, roasted
Chinese celery 1/3 cup (chopped)
Galangal 1 slized
Brown Bean sauce 1 Tablespoon
Holland Hot Pepper 1

Instructions:

Simmer beef chuck with 8 cups of water in a pot (cook tripes
and intestines separately, add to beef when they are done)
until thouroughly cooked. Cut beef into big chunks then return
them to the pot.

Ground shallots, garlic, coriander seeds, roasted peanuts,
and Holland red pepper to a fine paste. Heat a frying pan,
add oil then saute spice paste for about 5 minutes. Add lemon
grass, galangal, salam leaves, and lime leaves to the frying
pan and saute for 2 more minutes. Transfer this paste to the
pot and simmer until beef pieces are tender.

RECIPE of KAREDOK (West Java Salad With Peanut Sauce)

Vegetables
* 100 gr cucumber,
* 100 gr bean sprouts
* 3 cabbage leaves
* 100 gr string beans
* 25 gr 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 emping (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.

Beef Stew Indonesian Style Recipe

This traditional food recipe in indonesia called semur.  
Ingredients :

• 2 lbs boneless beef , cut into 1-inch cubes
• 2 potatoes, peeled and cut as desired
• 4 hard boiled eggs, peeled
• 2 cups water
• 2 tbs oil
• 3/4 cup minced shallots
• 3 salam leaves (Indonesian bay leaves)
• 2 tbs minced ginger
• 1 1/2 tsp minced laos (galanggal)
• 1/2 nutmeg, grated
• 1 star anise
• 1 piece of cinnamon
• 1/8 tsp ground cloves
• 2 tsp salt
• 4 tbs kecap manis (Indonesian sweet soy sauce)
• 2 tsp tamarind juice or lemon juice
• 2 tomatoes, cut in 1/2-inch dice

Direction  :

1. Heat up the oil and fry the shallots about 3 minute or until it's translucent.
2. Add the ginger, nutmeg, star anise, cinnamon, cloves, galanggal and salt.
3. Add the beef, stir and cook for about 5 minutes or until it's lost the raw pink color.
4. Pour in the water, add the kecap manis, tamarind juice and salam leaves, and bring to a boil. Cover and simmer on low for about 1 hour .
5. Add hard boiled eggs, potatoes and tomatoes. Simmer for 30 minutes or until the beef is tender.
6. Serve it with with rice.

Delicious Asian Pork Terderloin Recipe

Pork Tenderloin Recipe

 

Ingredients:

• 2/3 cup of low sodium soy sauce
• 1/4 cup of dark sesame oil
• 1 tsp Worcestershire sauce
• 2 tbsp brown sugar
• 1-2 tsp hot chili sauce
• 1 tbsp minced peeled fresh ginger
• 4 cloves of garlic, minced
• 3 green onions, sliced (divided)
• 1 1/2 lb pork tenderloin, trimmed of fat
• Olive oil cooking spray

Direction :
Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides.
Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions. Enjoy.

Surce: http://www.fortheloveofcooking.net

Sweet and Sour Pork Tenderloin Recipe

Sweet and Sour Pork Tenderloin Recipe

Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)
1 bell pepper (red or green or a mix of the two) chopped
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh pineapple ring (cut into small pieces) (canned if you cant find it)
1 clove garlic (finely chopped)
Oil for frying
Marinate:
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine
Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking
oil
1 small pinch of salt Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup ( prefer Glen Muir organic brand)
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
Method:
Cut the pork tenderloin into pieces and marinate with the ingredients for 20-30 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients * of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.

Soup With Quail Eggs Recipe

Ingredients:

1. 10 pcs hard boiled quail eggs, peeled.
2. 100 gr sugar peas, cleaned
3. 1 spring onion, cut into 1 cm length
4. 2 carrots, peeled and cut into flower-shape
5. 2 chicken sausages, cut into 1 cm length
6. 1 big tomato, sliced
7. 1 tsp chicken broth powder
8. 1/2 sdt nutmeg powder
9. 1 lt water
10. sugar ( to taste)

seasoning:

1. 2 cloves garlic
2. 1/2 tsp pepper seeds or 1/4 tsp pepper powder
3. 1 tsp salt
4. fried onions 
   

Directions:  
Place the quail's eggs in a saucepan with enough cold water and bring to the boil.
Set the heat to medium, simmer for about 5 minutes.
Remove egg and cool it in cold water. Peel off the skin.
Heat 1 tbsp oil in a medium saucepan. Stir fry the paste all the time until fragrant.
Pur in the water into the pan. Add nutmeg and chicken broth powder.
Cover the pan and bring to boil on maximum heat.
Add the sugar peas, carrot and sausage. Bring until vegetables are almost cooked.
Add the, boiled quail eggs, spring onions and sliced tomato.
Add salt and sugar to taste.
Garnish with fried onions. Serve right away.

BUTTER FRIED CHICKEN RECIPE

Ingredients:

1. 8 chicken wings, washed
2. 1 large onion, sliced
3. 2 cloves garlic, crushed, finely choppped
4. 2 spring onions, chopped
5. 2 cm Ginger, peeled and finely chopped
6. 1 lime or lemon , halve, use the juice
7. 3 tbsp indonesian sweet soya sauce 
8. 1 tbsp soy sauce (salty)
9. 2 tbsp worchester sauce or oystersauce
10. 2 tbsp butter
11. Pepper (to taste)
12. 50 ml vegetable oil 

Directions:

1. Put the chicken in a bowl and mix with salt, pepper and a half of lime or lemon juice.
2. Keep aside in a refrigerator for 15 minutes.
3. Heat 50 ml oil in a frying pan, fry the chickens until golden brown. Set aside to drain.
4. Heat 2 tbsp butter in another pan, stir fry the garlic and ginger. Stirring all the time until cooked & fragrant.
5. Add kecap manis, salty soy sauce, worchestire sauce and pepper.
6. Add the fried chicken wings and chopped onion, continue stir-frying until the onion is cooked.
7. Add spring onions, stir for a while until it is tender.
8. Add the lemon juice and stirr to mix.
9. Serve right away with rice.

 

Spicy Chicken Stew with Potatoes Recipe

Spicy Chicken Stew with Potatoes

This recipe called semur ayam in Indonesia and malay.

Ingredients:
800 g chicken thighs
vegetable oil for deep-frying
20 g garlic, peeled and sliced
30 g shallots, peeled and sliced
20 g galangal (laos), peeled, sliced and bruised
500 ml chicken stock
200 g potatoes, peeled, sliced and deep-fried until golden
a pinch of salt or to taste
¼ teaspoon ground white pepper or to taste

Seasoning:
3 tablespoons sweet soy sauce (kecap manis)
2 tablespoons salty soy sauce (kecap masin)
1 tablespoon oyster sauce
2 tablespoons sweet chili sauce

Garnishing:
Crisp-fried shallots
Lime wedges
Finely chopped kaffir lime leaves

Directions:
Cut chicken thigh meat into 2.5cm cubes. Set aside. Heat sufficient oil for deep-frying chicken to 180 degrees Celsius, then fry for 1 minute. Remove and place on a wire rack to drain. Heat 3 tablespoons oil in a heavy saucepan. Add garlic, shallots and galangal. Sauté over medium heat until fragrant. Add all seasoning ingredients and continue to sauté until solid ingredients are evenly coated and glazed. Add stock, bring to the boil and simmer for 1 minute, then add chicken and return to the boil. Reduce heat and simmer, stirring continuously, until chicken is tender. Remove chicken from sauce and keep warm, then reduce sauce to a syrupy consistency. Mix in fried potatoes and chicken. Season to taste with salt and pepper. Dish out, garnish as desired and serve.

Mixed salad with Peanut Sauce and Fried Tofu

This recipe origin from Indonesia called ketoprak. 

Mixed salad with Peanut Sauce Recipe

Ingredients
150 g rice noodles, soaked in boilin hot water for 5 minutes and drained
200 g beansprouts, parboiled for 5 minutes and drained
10 x 5 x 5 cm squares of fried tofu, cubes
50 g fried shrimp krupuk
50 g fried onions
2 stalks of chinese celery

Peanuts sauce
150 g fried unsalted peanuts
3 red chillies
5 bird's eye chillies
3 cloves garlic
salt to taste
a pinch of sugar
5 Tbs sweet soy sauce
vinegar to taste
125 cc water

Instructions
- Prepare all the ingredients for the salad according to the instructions.
- Grind the peanuts fine together with the red chillies, bird's eye chillies, garlic, salt and sugar. Add the sweet soy sauce and the vinegar. Mix in the water and stir until everything is well-blended.
- Arrange the salad nicely on a big platter. Pour the peanut sauce over the salad.

Indonesian Oxtail Soup Recipe

Ingredients:
1kg oxtail/beef tail, cut into serving pieces
½ tablespoon chopped ginger
½ nutmeg, bruised
1 scallion, cut into 2-3 pieces
1 tablespoon margarine
200g carrots, cut into 3cm pieces, then halved or quartered
250g potatoes, cut into 4-6 pieces
salt

Ground Spices:
6 shallots
3 cloves garlic
1 teaspoon peppercorns

Garnishing:
Fried shallots
scallions
chopped Chinese parsley
melinjo nut crackers

Directions:
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 scallion. Cover the pan and simmer over low heat until tender. Remove the tail, reserving 1½ 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, scallions, Chinese parsley and melinjo nut crackers. Serve hot.

Steamed Fish in Banana Leaf Recipe

This Indonesian recipe originally called pepes

Ingredients:
4 fish fillets or whole fish, each about 350 g
3 tablespoons vegetable oil
3 tablespoons water or chicken stock
80 g scallions, sliced
1 turmeric leaf, sliced
3 kaffir lime leaves, finely chopped
10 g lemon basil, sliced
Salt to taste
4 banana leaves, each 25 x 30 cm (10 x 12 in)

Seasoning:
Salt to taste
Freshly crushed white pepper to taste
4 tablespoons lime juice
4 tablespoons vegetable oil

Spice paste:
50 g shallots, peeled and sliced
10 g bird's eye chilies, sliced
15 g ginger, peeled and sliced
50 g candlenuts, crushed
10 g turmeric, peeled and sliced
2 stalks lemon grass, bruised and finely sliced

Directions:
If using whole fish, gut and clean thoroughly, then use a sharp knife to make 4 slits on both sides of fish. Rub fish all over, including slits if using whole fish, with seasoning ingredients. Refrigerate for 30 minutes. Prepare spice paste. Combine all ingredients in a stone mortar or blender (processor) and grind into a fine paste. Heat oil in a saucepan. Add spice paste and sauté over low heat until fragrant, adding stock or water to prevent sticking. Add all remaining ingredients, except salt and banana leaves. Sauté for 1 minute or until well mixed. Remove from heat and leave to cool to room temperature, then season to taste with salt. Place 1 rounded (heaped) tablespoon spice mixture on the center of each banana leaf. Place fish on top and cover fish with more spice paste. Wrap fish tightly in banana leaf and secure with skewers or kitchen string. Steam parcels for 10-15 minutes or until cooked through, then serve as desired.

Indonesian Squid Curry Recipe

This squid curry recipe is indonesian version

Ingredients:
500 g (1 lb) fresh squid, remove head and ink sac
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 teaspoon finely grated fresh ginger
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon dried shrimp paste (trasi)
1¾ cups coconut milk
4 kemiri nuts or brazil nuts, grated
1 stalk lemon grass, finely sliced or 1 teaspoon grated lemon rind
1 teaspoon palm sugar or substitute
4 tablespoons tamarind liquid or lemon juice to taste

Directions:
Wash well inside and out of squid and rub away spotted skin from body. Cut each squid in halves lengthways, then into bite-size pieces. Put all other ingredients except sugar and tamarind or lemon juice into a saucepan and bring to simmering point, stirring. Allow to simmer over low heat, uncovered, until thickened. Stir occasionally. Add squid, simmer for 5 to 6 minutes. Add sugar and tamarind or lemon juice, taste and add more salt if necessary. Serve hot with rice and vegetables.

Indonesian Chicken Porridge Recipe

Indonesian Chicken Porridge 

 These foods are easily found on the roadside in Indonesia.

Ingredients:

300 gr Chicken
200 gr Rice
1 L Water
1/2 tsp Pepper
2 pcs Chinese Donut, finely Sliced
50 gr Preserved cabbage
2 tbs Fried onions
1 Spring onion, finely sliced
Salt to taste
Soy sauce to taste  

Direction
1. Simmer chicken in water to cover until tender with some salt
2. Fry the chicken, debone and shred the meat.
3. Reserve 2 L of checken broth.
4. Wash and drain the rice. Boil in 1 L water until grain are tender, add chicken broth.
Bring to a simmer and continue simmering at low heat until porridge is ready. add salt and pepper.
5. Serve porridge in a bowl, garnish with chinese donut, preserve cabbage, shredded chicken, fried onion and spring onions. Add soy souce to taste.

Omelette With Tofu Recipe

Ingredients:

8 pieces tofu, medium size
1 tsp. vegetable oil
4 eggs
1/2 tsp. salt
100g peanuts or you can easily use peanut butter
3 cloves garlic, crushed
5 bird's eye chillies
2 tbsp. fermented shrimp paste (petis)
2 tbsp sweet soy sauce
100ml water
2 stalks parsley, finely chopped

Direction:
Slice the tofu into small cubes.Deep fry tofu until half done; remove and set aside.
Beat the eggs with salt and add the tofu. Divide the mixture in two.
With 1 tbsp, fry the mixture to get a beautiful round omelette. Make two omelettes and set aside.

SAUCE:
Stir fry the garlic, both types of chillies, remove and set aside.Grind the peanuts (or use peanut butter) with garlic and chillies.
Add the shrimp paste, sweet soy sauce and water. Blend until smooth.


Then, Put the omelettes on a round platter and pour the peanuts sauce over. Scatter finely chopped parsley on top.

INDONESIAN SIOMAI RECIPE

Ingredients 1 :

• 200 grams of minced chicken
• 100 grams of minced shrimp
• 200 grams fish fillet mashed
• 2 tablespoons dried shrimp and fried then crushed should not be destroyed
• 2 leeks thinly sliced

Ingredients 2 :

• 150 grams tapioca flour
• Flour taste
• 150 grams pumpkin cyan / bengkoang shaved smooth
• 150 ml of water

Spices :

• 4 cloves garlic
• 4 spring onions
• 1 teaspoon pepper
• 1 tsp sugar
• 1 teaspoon salt
• Fish sauce to taste

How to Cook:

• Mix ingredients 1 and 2 also crushed and soy sauce seasoning, then diulet used hands, mix well.Add plain water may be added another 150 cc 50 cc max, adjusted, just not too liquid, nor too hard.
• After all mixed, should be immediately established
• Also like to know the contents dumplings, boiled cabbage, potatoes, pariah, eggs
• Steam until cooked.

Simple Asian Coconut Rice Recipe (Nasee Uduk)

Ingredients:

• 4 cups jasmine rice, washed and drained
• 1 Tbs. salt
• 3 Tbs. sugar
• 1 pandan leaf (1.5 ounces), tied in knot
• 1 quart water
• 1 can (1 3/4 cup) coconut milk, at 70°F

Preparation:

1. Pour the rice into a rice cooker and add salt, sugar, pandan leaf, and 1 quart of water. Cook until done, checking the rice is finished.
2. Pour the rice into coconut milk, then mix the coconut milk and cooked rice gently and thoroughly.
3. Season with salt to taste and keep warm in the rice cooker until prepared to serve.

Marbled Tea Egg Recipe

This recipe origin from China that called Marble Tea Eggs.
Ingredients: 
8 eggs, any size
2 tea bags of black tea
1/2 cup soy sauce
1 tablespoon light brown sugar
2 pieces star anise
1 cinnamon stick
1 teaspoon cracked black peppercorn (optional)
2 to 3 strips dried mandarin peel (optional)
 

1. Add enough water to a medium pot to cover the eggs. Bring the water to a boil, then lower the heat to simmer for 10 minutes, until the eggs are hard-boiled.
2. Remove the eggs with a strainer and run under cold water until they are cool enough to handle. Tap the eggs with the back of a butter knife to crack them evenly all around, being careful not to peel off the shells. Return the eggs to the pot.
3. In the same pot, add the tea bags, soy sauce, brown sugar, star anise, cinnamon, black peppercorns, and orange peel (if using). Add enough water to cover the eggs by an inch. Bring the liquid to a boil, then lower the heat to a bare simmer. Allow the eggs to simmer for 1 to 2 hours, longer for a more intense flavor and color.
4. Remove from the heat and drain the eggs, saving a little of the liquid to serve with the eggs if you choose. You can either peel and serve the eggs immediately or store them in the fridge for up to 4 days in a tightly covered container. Serve as a snack as-is or as an addition to rice or noodles.

Chicken Soto Shouth Eastern Asia Chicken Soup

Soto Ayam or Chicken Noodle Soup is famous cuisine in eastern asia like in Indonesia, Singapore and malaysia.
Ingredients:
1. Breast chicken
2. Soto Ayam seasoning mix
3. Vermicelli/ Stick Rice
4. Bean Sprout
5. Kaffir lime leaves
6. Lemon Grass
7. Lime

Preparation:
1. Boil water
2. Add breast chicken.
3. Add kaffir lime leaves and lemon grass.
4. Add Soto Ayam seasoning mix. Cook chicken till tender. Turn stove to medium heat.
5. Cover the pot for couple minutes
6. Take out the chicken from the pot and shred it. Put aside on the plate.
7. Turn stove to low heat
8. prepare on cup

Bali Chicken Grilled Recipe

Bali Chicken Grilled Recipe
Ingredients:
5 tablespoons oil
100g young cassava leaves, boiled until tender, cut into serving pieces
1 chicken (weighing 1½kg)
banana leaves/aluminum foil, for wrapping

Spices (ground):
8 red chilies
5 bird's eye chilies
5 candlenuts, roasted
10 shallots
1 teaspoon dried shrimp paste
5 cloves garlic
1 tablespoon coriander, roasted
1½ tablespoons sliced lemon grass (use only the bottom white tender part)
2 teaspoons peppercorns
1 tablespoon chopped galangal
½ teaspoon powdered nutmeg
2 teaspoons chopped turmeric
4 kaffir lime leaves
2 teaspoons chopped ginger
2 teaspoons chopped lesser galangal
salt and sugar to taste

Directions:
Heat oil and sauté the ground spices until fragrant and dry. Set aside and allow to cool. Divide into 2 parts. Combine 1 part with cassava leaves. Stuff the mixture into the chicken and secure with toothpicks. Rub the chicken with the remaining ground spices. Wrap the chicken with banana leaves and tie with a string. Grill in the oven at medium heat (180°C) for 2-3 hours or until cooked. Remove from heat and cut before serving. Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for an hour. Betutu is a special dish from Bali. In Bali, usually the Balinese use duck wrapped in banana leaves and wrapped again with stalks of palm leaves. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.

Steam Rice topped with Mushroom (Nasi Tim Jamur)

Steam Rice topped with  Mushroom

 INGREDIENTS:1 chicken breast, cut in small squares, boil.
5  garlic, grindmushroom: shitake & buttongingersesame oil
sweet soy sauce
soy sauceoyster sauce

INSTRUCTIONS:
Chicken:
1.  Sautee garlic. Add ginger, sesame oil, sweet soy sauce, soy sauce, & oyster sauce.2. Add chicken & mushroom, about ½ cup of liquid from chicken stock. Cook until water is absorbed.
Rice:1. Sautee garlic, add in soy sauce and the liquid from chicken stock.
2. Add in rice, stir evenlyServing:1.    In a small bowl, add in the chicken and mushroom, topped with rice.2.    Flip the bowl onto a plate and it’s ready to be eaten warm.

Stir Fry Egg Noodle Recipe

Stir Fry Egg Noodle

Ingredients:

-Garlic, crushed

- Sweet soy sauce

-Egg noodle, boil until almost cooked

-chicken breast, cut very small

-Meatball, cut in 4 pieces

-Shrimp

-Scrambled eggs 

-Choy Sum or any kind of vegetables

-mushrooms

-salt and pepper

-Fried Shallot

Instructions:

1.   Heat oil, add garlic. Sautee until fragrant. Add chicken/pork, shrimp and meatball.

2.   Add scrambled eggs, noodle and choy sum. Add sweet soy sauce, salt and  pepper.

3.   Add fried shallot on top.

CORN SOUP RECIPE

Ingredients:

     3 pieces of young maize (thinly - sliced​​)
     2 eggs Chicken eggs
     300 g Carrots (thinly - sliced​​)
     300 g Cauliflower (thinly - sliced​​)
     100 gr minced beef
     3 sheets leaf onion (thinly - sliced​​)
     1 stalk celery (thinly - sliced​​)
     5 cloves Shallots (thinly - sliced​​)
     2 cloves garlic (thinly - sliced​​)
     Salt, nutmeg and pepper to taste
     Enough water

Cooking Method:

     Saute onion, garlic, nutmeg, pepper and ground beef until fragrant.
     Enter the water, add baby corn, carrots, cauliflower, leeks and celery.
     When the vegetables are cooked, put the beaten eggs into it.
     Stir until egg is mixed with vegetables.
     If the egg looks ripe, remove and serve hot - hot.

Recipe Jackfruit Cooked with Coconut Milk Recipe original Jogja Indonesia

This recipe called Gudeg,origanally from Jogja Indonesia.

Ingredients :

• 3 cans of young jack fruit
• 1 can coconut milk
• 800 ml of water and tea
• Boiled eggs taste, skinned
• Know the white / out skin (optional)
• 125 grams of brown sugar, coarse combed
• 1 tablespoon cooking oil
• Bay leaves to taste

Spices Mashed:

• 6 garlic
• 1 / 2 red onion
• 2 tablespoon coriander seeds
• 3 / 4 tsp cumin
• 1 tablespoon salt
• galangal taste
• 1 stalk lemongrass (white part grab)

How to Cook Gudeg :

• Young jack fruit filtered and washed, because the water preserved to make a sour taste.
• Stir-fry ground ingredients until fragrant, put brown sugar and bay leaves.
• Enter the jackfruit and boiled eggs, stirring until thoroughly blended with spices.
• Add coconut milk and water until all jackfruit tea and eggs submerged.
• Cover the pan and cook over open fires kecil.Jangan often, just 1 / 2 hours.
• If is long enough to try diicipi have to taste what is not.
• Enter to know when the water left over a half, so know not too hard.
• Cook until the water is low / almost dry.
• Ready to serve and eat with hot white rice and sambal shrimp paste , or it could be shared meat or chicken as a side dish enhancements.

Vegetables Risotto

 Vegetables Risotto

Ingredients:

• 1 ½ l chicken or vegetable broth
• 125 g butter
• salt
• 2 onions
• 2 cloves garlic
• 150 g carrots
• 400 g rice
• 150 ml dry white wine
• 100 g green asparagus
• 100 g green beans
• 150 g peas
• Parsley
• 80 g grated Parmesan cheese
• salt and freshly ground black pepper

How to Cook:

1. first step, put the broth warm over low heat and reserve warm. Meanwhile in another pan, put half the butter over heat until it melts and add the garlic, onion and carrot and salt and sauté over low heat.
2. Once sauteed vegetables, add rice and saute all together for 1 minute stirring (see the rice becomes more opaque). We then added white wine (sauteed two minutes) and 1 / 3 of the stock we have heating, stirring and without the mixture comes to boil.
3. We integrate the green beans, asparagus and peas and add the remaining broth slowly, stirring, until we see that the texture becomes creamy, making sure that does not boil over, and not dry. Depending on the rice we use, we will have 15-20 minutes to go.
4. Finally, once removed from the stove, we integrate with Parmesan cheese and remaining butter, stir it gently and let rest a couple of minutes.

Vietnam Spring Roll Recipe

 Vietnam Spring Roll

INGREDIENTS:
1/2 (6.75 ounce) package dried rice noodles
8 rice wrappers (8.5 inch diameter)
8 fresh mint leaves
8 cooked medium shrimp, sliced in half lengthwise
1 1/2 cups bean sprouts
3 tablespoons fish sauce, or to taste
1/2 cup cilantro leaves

DIRECTIONS:
1. Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves.

2. Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.