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