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

Chicken and Glass Noodle Soup - Vietnamese Recipe

Chicken and Glass Noodle Soup
Mien Ga

• 1-1/2 tablespoons yellow rock sugar, or 1 tablespoon white refined sugar and 2 teaspoons honey
• 1 clove garlic, minced
• 2 tablespoons shallots, minced
• 3 tablespoons fish sauce or soy sauce (or a combination of the two)
• 4 quarts chicken broth
• 1/2 cup tree ear or other dried or fresh mushrooms, sliced in thin strips (about 5 to 6 dried mushrooms, reconstituted by covering with boiling water, soaking for 15 to 20 minutes, draining, and removing the stems)
• 1 or 2 sliced or julienned red serrano, jalapeño, Fresno, or Thai chiles (optional)
• 1-1/2 to 1-3/4 pounds cooked chicken meat (the amount that a 2-1/4-pound fryer will yield), hand shredded or cut into bite-size chunks
• Giblets from 1 chicken, cooked and finely chopped (optional)
• 2 scallions, cut into 1/2-inch sections
• 12 ounces glass noodles (cellophane), soaked in very hot water until just softened, drained, and rinsed in cool water
• 1/3 cup chopped cilantro or Vietnamese coriander leaves (optional)

How To Cook

1 In a heavy preheated pot or Dutch oven, add the sugar and caramelize slightly until a light golden brown; add the garlic and shallots, stir for a moment, and then add the fish sauce and broth.

2 Bring the broth to a boil, then add the mushrooms and chiles. Boil for 1 minute and then add the chicken and giblets, if using. When the broth returns to a boil, add the scallions and noodles, and bring to a boil again; remove from the heat, taste for seasoning, add salt or fish sauce as

Sour Soup with Fish - Vetnamese Recipe

Sour Soup with Fish
Canh Ca Chua
Sour soups are often part of a multicourse Vietnamese meal on special occasions, but they are also hearty enough to serve as a lunch or light supper entree. My friend Khai Dzoan, chef at his mother’s Cam Van Dzoan restaurant in Saigon, taught me this recipe. Not really that sour but tangy from tamarind, the soup is loaded with flavors from pineapple, chiles, lemongrass, herbs, shrimp, and fresh fish. Khai’s recipe also called for taro stem, but I have omitted that, as it is a difficult find in the West. Serve with steamed rice or add noodles for a full meal.
 
Ingredients:

• 1-1/2 to 2 pounds fresh fish fillets (catfish, bass, snapper, halibut, grouper, etc.), cut into 1-inch chunks
• 3 tablespoons fish sauce, divided
• 1 large or 2 medium shallots, minced
• 8 cups fish stock, chicken stock, or water
• 1 ounce tamarind pulp, dissolved in 1/2 cup boiling water and strained (reserve water)
• 1 clove garlic, sliced
• 2 stalks lemongrass, peeled, lightly crushed, and cut into 2-inch sections
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 6 ounces cooked baby shrimp
• 1 cup diced pineapple
• 1 to 2 red serrano or Thai chiles, sliced
• 1/2 red bell pepper, seeded and cut into 1-inch pieces
• 2 to 3 okra pods, stems removed and sliced into quarters lengthwise
• 1 tomato, sliced into 8 wedges
• 2 scallions, sliced into 1-inch pieces diagonally
• 1/3 cup mixed cilantro and mint leaves, coarsely chopped
• Lime wedges

How To Cook
Marinate the fish pieces in 1 tablespoon of the fish sauce and the shallots. Place the stock in a large pot with the tamarind water, garlic, lemongrass, sugar, remaining fish sauce, and salt. Bring to a boil and cook for 10 minutes. Remove the lemongrass. Add the fish, shrimp, pineapple, chiles, bell pepper, and okra, and simmer for about 10 to 12 minutes, or until the fish is almost done. Add the tomato and scallions, and simmer another 5 minutes. Ladle into bowls and garnish with the herbs and lime wedges.

Indonesian Recipe - Baked Balado Eggplant

The Balado is original recipe from Minang West Sumatera Province.  If you go to any Padang restaurant around the world, you can find a number of balado dishes. Balado is a red hot tomato and chili sauce with onion and garlic mixed with beef, eggs, fish, or vegetables.   One of the most common ways of serving it is on fried or baked eggplant.

Ingredients:
    1 large eggplant
    3 garlic cloves, sliced or chopped
    4 tbs (50g) chopped onion
    1 1/2 (400ml) fresh ripe tomatoes
    1 tsp (5 ml) sugar
    1 tsp (5ml) salt
    2 tsp (10ml) fresh red hot chili peppers
    1/2 cup (125 ml) water
    2 tbs (30 ml) vegetable oil


How To cook Balado Eggplant:

1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200C for 20-25 minutes, or until they are soft but not mushy.
2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste.
3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).
4. Pour the sauce over the eggplant, and serve immediately.

Servings : 6

INDONESIAN RECIPE SEMUR DAGING - BEEF SAUTED IN SPICY SAUCE

This food commonly serve in a party or family gathering. The Beef Semur have spicy taste and compliment with white rice.

Ingredients:

• 500 gr Stewing Beef
• 2 medium sized Onions
• 4 Cloves of Garlic
• 150 ml cooking oil
• 300 ml water
• 2 tablespoons Vinegar or lemon juice
• 3 tablespoons Kecap Manis
• 3 large tomatoes
• 1 large potato
• 2 hardboiled eggs

Seasoning:

• 2 Salem leaves (Indonesian bay)
• 1 teaspoon ground clove
• 1 teaspoon ground nutmeg
• ½ teaspoon cinnamon
• 1 star anise
• Pepper and salt

Preparation:

Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften. Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.
Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.
The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving remove salem leaves and star anise.