INDONESIAN VAGETABLES SALAD RECIPE : GADO-GADO

Gado-gado is famous vegetables salad in Indonesia, you can easily found it. When translated in english Gado-gado means mixes. Gado-gado is is a one dish meal caused not only salad but also lontong (rice cooked in banana leaf).   Gado-gado has carbohydrate from lontong and potatoes. Tempeh, tofu and eggs are the protein sources. Gado-gado can be made for pescetarianisms or pesco vegetarianisms who still consume fish and seafood; it can also be consumed by lacto-ovo vegetarians who include eggs and dairy products in their diet. Also, you can go for vegan by omitting dried shrimp paste (Indonesian: terasi/trasi, Malay: belachan/belacan) in gado-gado sauce and shrimp cracker, and skipping the egg.

Ingredients:

Peanut Sauce
2 cloves garlic
10 g bird's eye chili (green chili)
20 g gula melaka
1/2 tbsp salt
100 g peanuts, deep-fried or roasted
1/2 tbsp kecap manis
Juice of 1/2 lime
1 cup water
Salad
200 g cabbage, sliced thinly
75 g bean sprouts, blanched briefly
250 g tofu, fried till golden and cut into cubes
1 medium cucumber, quartered and cut into 1/2 cm thickness
2 stalk Chinese celery, chopped finely
2 spring onion, chopped finely
10 g red and white crackers, deep-fried

Directions:

To make the sauce
Mix garlic, chili, gula melaka, salt and peanut in a food processor and grind coarsely.
Add lime and kecap manis, mix well.
Gradually add water and stirring at the same time, to a desired thickness.
To serve
Combine all salad ingredients in a big mixing bowl or individual plater.
Add sauce and serve immediately.

 

INDONESIAN RECIPE : STIR FRIED SHRIMP WITH FERN

How to cook shrimp and fern vegetables in indonesian way stir fried added with lime leaves. 

Ingredients:

100 gr of small shrimps, removed heads, leave the tails.
175 gr  fern vegetable
200 ml coconut milk
3 lime leaves, discard the leaf bones to avoid the bitter taste.
1 stalk lemongrass, crushed

Blended Spices:

6 shallots
3 cloves garlic
3 pcs red chilies
1/2 tsp shrimp paste
3/4 tsp salt
1/4 tsp sugar

How to cook:

1. Stir fry blended spices, lemon grass and lime leaves, stir frequently until fragrant.
2. Add the shrimps. Stir until change colors.
3. Add the ferns. Stir until the ferns look withered.
4. Pour coconut milk incrementally. Stir until cooked.
5. Serve

RECIPE SOTO PADANG

Soto Padang from West Sumatra Province, is a cuisine that easily found in various corners of Padang restaurant in the world.
Ingredients :
600 g of meat
2 pcs deaf
2 pcs cardamom
2 pcs cloves
1 ltr water
oil for frying

Broiler meat seasoning :
2 cloves garlic
1 tsp coriander
1 teaspoon salt

Spices :
8 cloves onion
5 cloves garlic
3 cm turmeric
2 cm galangal
2 stalk lemongrass, white part crushed
4 leaves lime
2 leaves bay
salt and pepper

How to :
Boil meat until tender in boiling herbs. Remove from the broth, cut into thin
and fried until crispy.
Stir-fry ground spices until fragrant enter into the broth, add the cloves,
cardamom, lime leaves, bay leaves, lemongrass, salt and pepper. Insert meat
back into the broth and bring to a boil.
Remove and serve with its complementary:

• 50 grams glass noodles
• meatball
• green onion, thinly sliced
• lemon
• red cracker
• fried cause

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.