Ayam Semur Recipe Sweet Chicken In Spicy Sauce

This food originally from Java island especially from central java. Its easy to cook but the taste so yummy...

Ingredients:
1 chicken
4 onions
2 cloves garlic
2 red large chilies
2 tbsp kecap manis (ark sweet soy sauce)
1 lime (juice)
3 cloves
250 ml chicken stock
salt to taste
3 tbsp oil

method:
1. Cut the chicken into large pieces.
2. Cut the onions and the garlic fine.
3. Slice the lomboks into small rings.
4. Rub the chicken in with the kecap and the lime juce.
5. Heat in a wok the oil and fry the chicken golden brown.
6. Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.

Satay Madura

Madura is the island near surabaya, and the people called madurese, Due to the infertile land, the people here spread to another island or onother caountry. They usually career as food seller or open a barbershop.  One of the famous food from madura is satay madura.
Ingredients od Satay Madura:
- 7 Shallots
- 10 Candle nuts
- 8 Garlic cloves
- Bamboo skewers (as needed)
- 7 lbs. (3.5kg) Chicken (cut into 1" cubes)
- 1 cup (250ml) Water
- 1/4 cup (62ml) Oil
- Salt (as needed)
- 2 cups (500ml) Sweet soy sauce
- 2 Red peppers
- 16 Birdseye chilis (optional)
- 2 lbs. (1kg) Roasted Peanuts (ground to a paste)
- 1/4 cup (62ml) Lime juice

Instructions
1.Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste.
2.Heat oil in a saucepan then saute the paste until fragrant.
3.Add ground peanuts, 1 cup sweet soy sauce, salt and water.
4.Mix well and slowly bring to a boil.
5.Remove saucepan from heat and add lime juice.
Cool to room temperature.
6.Impale chicken pieces on bamboo skewers until 3/4 full.
7.Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.
8.Sprinkle salt to satay before grilling.
9.Grill satay for 10-15 minutes, turning occasionally.


Tip: Soak bamboo skewers in water for at least 1/2 hour so they don't burn. Use chicken thighs for best flavor and texture.

Serve satay with sauce and rice.

FRIED CHICKEN - JAVANESE STYLE

Fried chicken is favorite recipe in many caountries. Various way to cook chicken, one of that is javanese style fried chicken.

INGREDIENTS
3 ½pounds Chicken, in pieces
5 Shallots, peeled and finely sliced
4Garlic Cloves, peeled and finely sliced
2teaspoon Ground Coriander
½teaspoon Ground Cumin
1 pinch Of lemon grass powder
1 pinch Of Galangal powder
1 pinch Of grated Nutmeg
1 small Cinnamon stick
1 Bay Leaf
1 teaspoonBrown Sugar
Salt to taste
3 ¾cup Water Oil for deep-frying

How to Cook Javanese Style Fried Chicken:
Put all the ingredients except Oil in a large heavy pan. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally. Remove the chicken and leave to cool. Heat the Oil in a deep fryer to 350 deg. Fry the chicken a few pieces at a time for 10 minutes. Drain on paper towels. Serve hot.

Young Papaya Fruit Curry Recipe

Young Papaya Fruit is common used in indonesia as a food.

Ingredients:

2 tbsp cooking oil
1 stalk lemongrass, use the white part and crushed
2 lime leaves
250 gr medium-size fresh shrimp, remove the head
1 litre of coconut milk from 1 coconut fruit
500 gr young papaya, peeled, cut into 1 × 1 x 2 cm, squeeze them with a little salt until tender, drain
100 gr string beans, cut into 3 cm
10 petai fruit (stinking beans), cross section 1 cm
75 gr Young Belinjo / Melinjo leaves. If you can't find them, use Kohlrabi as substitute,it tastes almost like melinjo.
2 pcs of Asam Kandis*

    *Asam kandis is a dark sun-dried slices fruit, related to mangosteen. Asam kandis and asam gelugor is a family of Garnicia, but they are difference in species. Asam Kandis is Garnicia globulosa which is cultivated in Indonesia and Malaysia. It bears grapefruit-size fruits whose sweet pulp is eaten raw.
If Asam Kandis is not available in your location, you can try use Kokum (Garcinia Indica) instead which you can find at your local Indian/Pakistan/Caribbean grocery store.

Grind Spices:

5 shallots
2 cloves garlic
4 red chilies
2 cm ginger
1 tsp salt
1 tsp coriander, panbroiled
1/4 tsp cumin, panbroiled
1/2 tsp pepper grain, panbroiled

How to cook:

1. Heat oil and saute finely spices, lemon grass, lime leaves until fragrant
2. Add the shrimp, stir until shrimp changes color
3. Pour coconut milk, stir to boil.
4. Add papaya and string beans, cook until vegetables are tender
5. Add remaining ingredients, wait until all of them are cooked well.
6. Serve

For 6 servings.

Roasted Glutinous Rice Cake (Wingko Babat) Recipe

Wingko babat is traditional cake from semarang central java. Usually wrapped with paper printed with locomotive picture. Like other food souvernir in java the taste mixed by sweet and spicy.

Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

How to Cook:
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

Steamed Coconut Cupcakes Recipe (PUTU AYU)

Steamed coconut cupcakes or Putu Ayu is traditional food from indonesia.
Ingredients:

1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 tsp baking powder
1/2 tbsp green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 tsp salt

How to Cook:

1. Grease 15 cupcake moulds.
2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
4. Fold in the food coloring and stir to combine.
5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6. Fill the moulds with batter until full.
7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

PALLU BASA CURRY RECIPE

This recipe originally from Makassar south Sulawesi Province Indonesia. This curry very unique due to grated coconut. 

Ingredients:

3 tbsp Oil

2 stalks Lemon Grass, bruised

1/2 nutmeg Nutmeg

3 Cloves

5 cm Cinnamon stick

1 kg Beef, cut into pieces (1 X 3 X 5 cm)

150 g Shredded coconut, roasted, ground

1 liter Coconut milk from 1 coconut

2 tbsp Tamarind juice

Spices grinded :

2 tbsp Coriander

1/2 tbsp Peppercorns

1 tsp Cumin

1/4 tsp Aniseed

100 g Red chili peppers

8 Shallots

1 1/2 tsp Chopped ginger

1 tbsp Chopped galangal

1 tsp Salt

Method :

• Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
• Add beef and stir.
• Then add roasted coconut and coconut milk.
• Simmer and stir from time to time until the beef is tender and the gravy has thickened.
• Add the tamarind juice and simmer over low heat for 5 more minutes.
• Serve hot.