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.

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.