INDONESIAN RECIPE OTAK-OTAK, baked Mackerel fish on Banana Leaf

Ingredients:
0.25 kg of tapioca starch
Mackerel fish meat 1.25 kg                                                        
Rice flour 50 g
3 tablespoons granulated sugar
500 ml thick coconut milk (from 0.5 coconuts)
Chicken eggs 3 eggs
Leaves 10 strands of chives
Onion 5 cloves
3 cloves garlic
1.5 tablespoon ground pepper
2 tablespoon of salt

 Wrapping:
1) banana leaf, cut size of 10 cm x 15 cm by 75 sheets
2) cut into small sticks

Sauce:
1) peanuts 100 g
2) 5 grains hazelnut
3) water 250 ml
4) vinegar 1 tbsp
5) Salt to taste

How to make otak-otak:
1) Fish fillet cleaned Discard bones and spines. Dredge the meat with a spoon
until smooth.
2) Blend the onion, garlic, pepper, and two teaspoons of salt.
3) Meat mackerel, tapioca, rice flour, salt, and sugar are mixed and
stirred until evenly distributed.
Stirring constantly, add the spice paste.
4) Knead the dough while pouring milk and egg until dough feels smooth.
Tents Stir until the dough feels thick and soft.
5) Leek sliced finely. Enter into the batter and stir until evenly distributed.
6) banana leaves that have been cleaned and cut the size above,
we prepared. Put one tablespoon of dough onto a banana leaf.
Wrap elongated and slightly flattened. Flops by a stick.
7) Otak-otak that have been wrapped baked on hot coals while inverted
until cooked and slightly dry leaves.
8) Peanuts roasted and skin removed. Then, peanuts and
other sauce ingredients and add crushed slightly rough water and vinegar.
9) Otak-otak served in the plate after the discarded wrapping and watered
with sambal. If sold, typically brains wrapped in plastic packaging.
The plastic can be filled with 5 or 10 pieces brains are equipped
with chili in a small plastic.

Fried Tofu and Tempeh in Spicy Sauce

Ingredients:

• 250 gr tofu/tahu (bean curd)
• 250 gr tempe
• 2 onions
• 5 cloves garlic
• 3 tbsp palmsugar
• 1 tsp terasi bakar (shrimp paste)
• 2 tbsp kecap manis (sweet dark soy sauce)
• 1 tsp salt
• 2 salam leaves
• 2 red lomboks (large chilies)
• 5 cm laos (galangal)
• 1 tsp asem / tamarinde
• 3 tbsp water
• oil
• 500 ml water + 2 tsp salt

Preparations:

1. Mix the water with the salt.
2. Cut the tempe into dice sized pieces and add it to the water for 5 minutes.
3. Then drain. Cut the tahu/tofu in dice sized pieces.
4. Heat in a wok the oil and fry the tempe and the tahu/tofu golden brown.
5. Mix the asem with the 3 tbsp water.
6. Pound or grind the laos into a paste.
7. Cut the onions, the lomboks and the garlic fine.
8. Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos and the salam for 3 minutes.
9. Then add the terasi and the lomboks and fry this for 1 minute.
10. Add the kecap, palmsugar, asemwater and the salt and let in simmer slowly for 2 minutes.
11. Then add the tempe and the tahu/tofu and let in simmer for a few moments.

Grilled Pomfret Fish With Tomato Sauce

Ingredients:
600 gr pomfret fish
2 tbsp lime juice

Blended Spices:
3 cloves garlic
2 cm turmeric
2 cm Ginger
½ tsp salt

Sauce:
2 cloves garlic, finely chopped
50 gr brown onions, finely chopped
4 tbsp tomato sauce
3 tbsp tomato paste
½ tsp pepper powder
½ tsp fine salt
½ tsp sugar
3 tbsp margarine

Method:
1. Buried fish in lime juice and blended spices. Leave for 25 minutes.
2. Grill pomfret fish until cooked.
3. Heat margarine, saute garlic, brown onions until fragrant.
4. Add the tomato paste, tomato sauce, pepper, salt and sugar.
5. Stir well.
6. Serve the dish accompanied with tomato sauce.

Recipe Paru Goreng / Spicy Fried Beef Lung

Recipe Paru Goreng / Spicy Fried Beef Lung
Ingredients :

• 1 kg Beef Lung
• 1 littre water
• 3 bay leaves
• 2 stalk lemongrass
• Oil for frying

Ingredients to blend:

• 5 garlic
• 8 shallots
• 2 tbsp ground coriander
• 5 candlenuts
• 4 cm tumeric
• 3 cm galangal
• 3 tbsp sugar

Method:

1. Put sufficient oil in wok and fry the lemongrass and bay leaf, the blended rempah till aroma.
2. Heat up water in pot to boil the lung for about 2-3 hrs till tender.
3. Slice the lung thinly according to your desired size.
4. Deep fry the lung in a seperate wok.
5. Add in and mix the fried lung into the rempah mixture and stir well.
6. Serve with rice or you can eat it as a snack.

Sayur Lodeh Recipe - Vegetables In Coconut Milk Curry

Sayur Lodeh is popular dish in Indonesia, vegetables with coconut santan easy to cook and delicious.  Usually serve with fried tempeh and sambal paste. 

Ingredients

• Oil -- 3 tablespoons
• Garlic, minced -- 2 to 3 cloves
• Galangal or fresh ginger, minced -- 2 teaspoons
• Chile pepper, sliced into rounds -- 1 to 3
• Lemongrass, white part of stalk only, minced -- 1 piece
• Coriander, ground -- 1 teaspoon
• Turmeric -- 1/2 teaspoon
• Coconut milk -- 2 cups
• Potato, peeled and diced -- 1
• Carrot, peeled and sliced into rounds -- 1
• Green beans, trimmed -- 1 cup
• Onion, thinly sliced -- 1
• Chinese or Napa cabbage, chopped -- 1 cup
• Scallions, chopped into 1-inch pieces -- 2 to 3
• Salt and pepper -- to taste

Method

1. Heat the oil in a large saucepan or wok over medium flame. Add the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
2. Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil. Reduce heat to low, cover and simmer until the potatoes are almost cooked through, 10 to 12 minutes.
3. Remove cover and stir in the add cabbage, scallions, salt and pepper. Simmer until the cabbage is just tender, about 3-4 minutes. Adjust seasoning and serve with rice.

Soto Bandung Recipe ( Beef Soup From Bandung West Java)

Ingredients:

1 lbs beef brisket
2 stalk lemongrass, cut into 6 pieces, bruised
1-inch fresh ginger
2 daun salam (Indonesian bay leaves)
1 medium daikon radish, thinly sliced
1 tsp sugar
1 1/2 tsp salt
1/8 tsp white pepper
2 tbsp canola oil
 
Spice paste:
8 small Asian shallots
3 cloves garlic
Hot chili paste:
15 Thai hot chilies, blanched
2 cloves garlic, blanched
1 tbsp salt
1/2 tbsp white vinegar
1/2 tbsp sugar

Garnish:

1 tbsp chopped spring onions
1 tbsp chopped Chinese celery
1 tbsp fried shallot flakes
lime wedges
fried soy beans
hot chili sauce

How To Cook
Use mortar and pestle or food processor to grind the shallot and garlic. Set aside.
To make chili paste, put chili, garlic, salt, sugar and vinegar in the food processor. Process the mixture into a coarse paste. Transfer to a small bowl.
In a medium stockpot, put beef, lemongrass, ginger, bay leaves, salt, sugar, white pepper and water to cover. Bring it to boil over high heat. Lower the heat and simmer the beef until tender. Skim off any scum that rises to the top.
Remove the beef from stock. Cut the beef into cubes or thin slices.
Meanwhile, heat cooking oil in the wok over high heat. Add spice paste and stir-fry about 1 minute or until fragrant. Remove from the heat and transfer the cooked spice into the broth.
Return the beef into the broth . Add daikon radish. Bring the broth into rolling boiling over high heat. Then reduce the heat to simmer. Continue to simmer until the broth is reduced by half.
Taste and adjust the flavors, add salt or sugar if necessary.
Remove from heat and transfer to serving bowl. Sprinkle on fried soy beans, fried shallot flakes, celery and spring onions. Serve it hot with hot chili paste.

Recipe of Sweet Mashed Cassava With Grated Coconut (GETUK)

Sweet Mashed Cassava With Coconut Grater in Indonesia called "Gethuk". Its a traditional cake that can easily find in market. 

Ingredients

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

Directions

1. Put in sugar and vanila in a large stockpot with water and bring it to a boil.
2. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
3. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
4. Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.