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.