OTAK-OTAK BANDENG

(MILKFISH OTAK-OTAK)

Ingredients:
1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from coconut
2 eggs, beaten
banana leaves, or substitute foil

Spice-paste
2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste
Instructions:
Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Note: Choose a freshly caught milkfish, because the skin would tear easily in a fish that has been lying around for a while.

Makes 3-4 servings.

BOLU KUKUS

(Steamed Sponge Cake)

Ingredients:
• 5 egg yolks
• 4 egg white
• 250 gram granulated sugar
• 300 gram flour
• ½ tsp baking soda
• 175 cc soda water (Sprite/7Up)
• ½ tsp vanilla
• 1 Tbs cocoa for coloring
Instructions:
• Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
• Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
• Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
• Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture.
For 20 tin cup cakes

Gudheg Jogjakarta

(Young Jack Fruit Sweet Stew)

Ingredients

- 5 Shallots
- 10 Candle nuts
- 10 Garlic cloves
- 4 Indian bay leaves/Salam
- 1/2 lb. (250g) Jack fruit
- 2-1/2 tsp. (12g) Coriander seeds
- 1-1/4 tsp. (6g)Cummin
- 1/4 cup (62ml) Coconut sugar
- 2 cup (500ml) Coconut milk
- 2 tsp. (30g) Tamarind
- 2 lb. (1kg) Chicken (cut into small pieces with bone)
- 5 cups (1.25l) water
- 2 inches bruised Galangga




Instructions

Cut jack fruit 1 inch thick wash. Boil until tender.
Grind shallots, garlic, and candle nuts. Saute paste.
Add salam leaves, and galangga, until fragrant then add chicken pieces.
Stir fry until chicken changes color.
Pour 4 cups of water and coconut sugar, cumin, corriander, tamarind, and bring to a boil.
Add jack fruit and simmer until chicken and vegetables are tender.
Add coconut milk 5 minutes before it's done, bring back to a boil.
Serve hot with rice.

This dish is sweet and usually served with shrimp cracker.

Suggestion companion food :cracker, dried fish.

Es Jus Alpokat

(Avocado Ice Juice)

Avocado (also known as Apokat in Indonesia) is one of popular fruits in Indonesia. You can find it easily in traditional market or supermarket with very cheap price. It's very good either you make it for a juice or just eat it as a salad. Avocado fruits have a smooth, creamy, greenish-yellow flesh with an unusually high amount of fat that is primarily monounsaturated. They also contain a high concentration of dietary fibber, vitamins and potassium. This juice is an excellent choice to company your meal times. My hubby likes it a lot !!
Category : Beverages
Difficulty : Easy
Preparing time : 10 minutes
Ingredients
- 2 ripe avocados, halved and flesh removed
- 4 tablespoons palm sugar syrup (or you can just mix palm/sugar sugar with 2 tablespoons of water), other option is using Vanilla syrup.
- 10 ice cubes, crushed
Directions
Combine avocado flesh with other ingredients and puree in blender until smooth.
Note : If you like, you can add some chocolate (milk/powder) inside and mix it together and garnish with milk full cream.

Kolak

(Fruit in Coconut Milk)

Kolak or Kolek (fruit in coconut milk) is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf for flavour. The dish later on known as Kolek Pisang. Pumpkin, sweet potato (ubi jalar), jackfruit, and cassava (singkong), may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar (break a fast). It's good for filling up the sugar that you're losing during the fasting. It was my lucky day when I found sweet potato (ubi jalar) in local supermarket here. Even though the price is expensive compare to Indonesia, where for 1 kilo is just thousand of rupiah. This type of potato is really rare here. No wonder is so expensive!
Category: Dessert
Difficulty: Easy
Cooking time: 15 minutes
Ingredients
- 200 ml coconut milk
- 100 g palm sugar
- 1 sachet vanilla sugar
- 1 large bananas, sliced
- 1 small sweet potato (ubi jalar), peeled and cut into small pieces
- 2 pieces of ripe jackfruit, finely diced (optional) - I don't use it since no one selling it here
- A pinch of salt
- 100 ml water
Directions
1. Simmer the sweet potato (ubi jalar) into boiling water until soft.
2. Add coconut milk, palm sugar, vanilla sugar and salt. Then add all remaining ingredients. Continue cooking for few minutes.
3. Serve, you can add few ice cubes as well.

Es Kelapa Muda

(Young Coconut Iced Drink)

Ingredients :
2-3 young coconuts in the can
1 litre coconut water
ice cubes
Cocopandan Marjan Bouduin syrup
500cc water


Method:
Mix coconut flesh, coconut water and syrup.
Serve in glasses and add ice cubes

Indonesian Cooking Methods

Granite Grinding Stone Indonesian food cooking methods are prepared in a various ways: shallow or deep fried, grilled over hot coals, simmered, steamed and even in remote areas of Irian Jaya – baked in an earth oven as in Polynesia. However, there one important basic that you need to know how to prepare. It is how to prepare what is called the basic spice paste or bumbu used to season so
many dishes. Indonesians cook use a grinding stone, ingredients are peeled, sliced or chopped into small pieces so it would be easier to grind. If you are using a blender or food processor, the order of processing the spices is much the same as for grinding stone, but you will probably need to add some liquid to keep the blades of the machine turning during the blending process. The liquid can be oil if the spice paste is to be fried or water if the spice paste is to be simmered in either coconut oil, stock or water. However, just add a little into it. The order to be followed when grinding or processing spice paste ingredients :

First : hard items, such as dried spices, nuts and tough fibrous rhizomes or leaves such as galangal and lemon grass.

Second : softer rhizomes such as turmeric, ginger and fresh or dried chilies

Third : ingredients which are full of moisture such as shallots and garlic

Last : shrimp paste and tamarind juice, and process just to mix well

To cook Indonesian meals, the spice paste either need to be fried in oil or simmered in liquid. If it needs to be fried, just use a little bit of oil over low to moderate heat and fry, stirring well until it starts to smell fragrant. Usually takes only 2-3 minutes. Sometimes, pieces of meat and poultry are added to the paste and stir fried until these are well coated and the color has changed.

es Cendol

(Cendhol Ice)


Ingredients: (6 servings)
------------
One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)
One can of coconut milk, preferrably one made for dessert
1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)
Ice cubes
Cold Water

Instructions:
-------------
1. Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards

2. Boil the coconut milk with coconut sugar until they are completely
mixed together

3. In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbs. of Banh Lot
- 4-5 tbs of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted)

4. Serve immediately, more of the ingredients can be added to taste.


---------------------

Banh Lot is a Vitnamese food (but I found it taste similar to
the 'cendol' of Indonesian. It is a frozen product, hence found in
the freezer section. In the US, it is made by "Sincere Orient Foods Co."
in El Monte, Calif.

The coconut milk & coconut sugar can also be found at Oriental markets.

Getuk Lindri

(Coconut Sweet Potato Cake)

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
Instructions:
• Put in sugar and vanila in a large stockpot with water and bring it to a boil.
• 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.
• 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.
• Serve at room temperature, or refrigerate for an hour and serve chilled.
Makes 10-12 servings.
Mixed Fruit Drink
(Es Teler)
Ingredients:
• 1 avocado, spooned out
• 5 jack fruit, sliced in small pieces
• ¼ young coconut meat
• ¼ lb. sugar palm fruit
• Condensed milk
• Shaved ice
Instructions:
• In a glass or a bowl, place all the fruity ingredients.
• On top of the fruits, put the shaved ice and then pour the condensed milk as much as you like it.
Makes 2-3 servings.
Note: Some people like to also pour a little bit of light coconut milk.

Martabak Telor

Deep Fried Beef and Vegetables Wrap

Filling Ingredients:
• 8 Tbs. oil
• 4 cloves garlic, peeled and sliced
• 1½ lbs. minced or ground beef
• 2 medium-sized shallots, minced
• 1 medium-sized onion, halved and sliced
• 2 Tbs. chopped Chinese celery leaves
• 1 Tbs. curry powder
• 4 eggs
• 1 stalk green onion, finely sliced
• Salt and white pepper to taste
Dough Ingredients:
• 2 cups white flour (unbleached preferred)
• 3 Tbs. oil
• ¾ cup water
• Pinch of salt
Instructions:
• Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
• While dough is resting, make the filling. Hear oil and sauté garlic and shallots for a few seconds. Add ground beef and stir fry over medium high heat until the meat changes color. Add onion and celery leaves and continue stir frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.
• To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.
• Heat a large heavy frying pan or griddle with 2 Tbs. oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the mixture filling. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
• Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.
Makes 4 martabak.

Wedang Angsle

Ingredients:
• 8 pieces jackfruit, diced into 1-cm cubes
• 100 grams mung beans, cooked until soft
• 200 grams fermented cassava (tape), diced into 2-cm cubes
• 200 grams fried peanuts
• 8 pieces of Putu Mayang, optional

Ginger Sauce:
• 750 cc water
• 100 grams ginger, bruised
• 2 pandan leaves, shredded and tied into knots
• 200 grams brown sugar
• 2 tablespoons granulated sugar

Coconut Milk Sauce:
• 350 cc coconut milk
• 1 pandan leaf, cut into 5-cm pieces salt

Preparations:
• Ginger Sauce: boil all ingredients until the sugar is dissolved
• Coconut Milk Sauce: boil coconut milk with pandan leaf and salt
• To Serve: arrange all ingredients in a bowl, pour hot ginger sauce and coconut milk sauce on top and serve immediately.

Siomay Bandung

(Steamed Dumplings Bandung Style)

Base Ingredients:
• 350 gr ground chicken
• 250 gr ground shrimp
• 100 gr cornstarch
• 2 cloves garlic, mashed
• 1 Tbs. sesame oil
• 1 tsp. salt
• ½ tsp. ground pepper
• 1 egg, beaten
Skin Ingredients:
• 10 pieces of won ton skin
• 6 soybean cake size 5 x 5 x 1 cm
• 5 medium size potatoes
• 5 buah bitter melon
• 5 pieces of cabbage leaves, slice the stem thin
• 5 cucumbers
Sauce Ingredients:
• 100 gr fried peanuts
• 50 gr fresh fried candlenut
• 2 cloves fried garlic
• 2 steamed red chilies
• 1 Tbs. vinegar
• ½ Tbs. salt
• 2 Tbs. sugar
• 100 cc water
Other Ingredients:
• Ketchup (tomato sauce)
• Sweet soy sauce
• Lime
Instructions:
• Mix all the base ingredients to make a smooth base filling.
• Dumpling:
o Trim the won ton skin to make them round. Place a portion of the filling in the center of a won ton skin. Take the son ton skin between the index finger and thumb, gather edges together to make a waist.
• Soybean Cake & Potato:
o Cut in half and scrape a portion of the cake & potato side and fill it in with the filling.
• Bitter Melon & Cucumber:
o Cut in 3 to 4 pieces. Scrape the seed portion and fill it in with the base filling.
• Cabbage leaves:
o Dip the leaves in to hot water for a few seconds.
• Steamed all of them until well done.
Instructios for the sauce:
• Ground all ingredients to form a paste. Then add water and stir well. If the sauce is thickened, add some more water.
Serving Instructions:
• Cut all steamed dumplings, potatoes, etc. into small pieces. Then pour the sauce on top and also add ketchup, sweet soy sauce and lime juice on top.
Makes 4-6 servings.

Kare Ayam

Kare Ayam


Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar

Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt



Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat

Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce

Ayam Bumbu Rujak

Mild chicken dish in Coconut milk
Ingredients:
2 red Chilli peppers
3 cloves Garlic
10 Kemirie nuts
3 Tbl Oil
1 strand Lemon grass
2 Lime leaves
2 Curry leaves
1 Kg. Chicken drumsticks
200 cl Coconut milk
Salt
Preparation:
Remove seeds from the peppers. Make the peppers, garlic and nuts into a smooth
paste using a pestle and mortar or food processor.
Heat oil in wok and fry the paste dry in about 10 min. Add bruised lemon grass and lime & curry leaves and fry for a further minute.
Transfer to a sauce pan, add chicken and coconutmilk and boil covered for about 30 min. Remove lid and boil for a further 15 min. until chicken is done and sauce thickens. Add salt to taste.
Serve hot.

Javanese Mixed-Vegetable Salad

This is another recipe I've gratefully received from Karel Tjeng A Fa.
Ingredients:
1 cucumber(scored & sliced)
2 eggs (hard.boilled,shelled & sliced)
4 small potatoes(boilled, peeled, sliced & fried)
4 oz.(125 g.) tauge (tailed)
4 oz.(125 g.) cabbage (shredded)
2 oz.(60 g.) long beans (cut into 1-inch/ 2,5 cm. lengths)
2 cakes tahu kuning (cubed)
4 cakes tempe (sliced slantwise - to 1/2-inch/ 1.2-cm thickness)
4 oz. (125 g.) dried yellow noodles (cut into 11/2 -inch/ 4cm lengths)
20 pieces krupuk
20 pieces emping
8 oz. (250 g.) lettuce
boiling salted water
cooking oil for frying

Sauce Ingredients:

2-5 red chillies
1-inch (2,5-cm) piece terasi (dry-fried)
4 oz. (125 g.) peanuts (fried & skinned)
2 teaspoons sugar
1 dessertspoon cooking oil
3-5 daun salam
salt to taste
boiling water
juice of 10-12 limes
Preparation:
1. To prepare salad. Separately blanch tauge, cabbage and long beans in boiling water. Drain and reserve.
2. Heat oil on medium flame. Separately fry tahu, tempe, noodles, krupuk and emping. Drain well and reserve.
3. Shred half the lettuce and use to line salad plate. Arrange the remainder and all the reserved ingredients on this. Serve with the sauce.
4. To prepare sauce. Grind together the chillies and terasi. Pound together the peaunuts and sugar.
5. Heat oil and fry ground ingredients with daun salam. When fragrant, mix in pounded ingredients and salt. Cook for 1- 2 minutes and reduce heat.
6. Stir in boiling water to make a pouring consistency. Simmer till thickened. Add lime juice, adjust seasoning and dish up.

Sambal Goreng Kentang

A very spicy side-dish or snack made from potatoes, mixed with onion, garlic and peppers.
Ingredients:
3 large potatoes
1 large onion
2 cloves garlic
1 tablespoon sambal ulek
1 dessertspoon gula djawa
1 dessertspoon tamarind paste
1 tablespoon kecap manis
1 dessertspoon chopped parsly oil
Preparation:

Slice the potatoes very thinly into crisps or match-sticks.
They can then be deep fried to a golden brown.
Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.
Finely chop the onion’s and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.
Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve.

Sambal Goreng Telor

A traditional Indonesian egg dish served with a meal.
Ingredients:
5 Eggs
2 Tablespoon Oil
3 Shallots
2 cloves Garlic
½ teaspoon Trassi
1 red pepper
2½ cm Galangal root
1 Bay or Salam leaf
½ teaspoon Tamarind paste
2 teaspoons Sugar
½ cup Coconut milk
100 gr. Shrimps
Preparation:
Hard boil eggs for 10 minutes. Heat oil in Wok or frying pan.
Fry diced Onion, Garlic, Trassi, Pepper and Galangal slowly for 10 Min.
Add Bay leaf, Tamarind, sugar, Coconut milk and ½ cup of water and cook for 5 min. Add shrimps and slow cook for a further 5 min. Peel the eggs and heat through in the sauce. Slice eggs in halve lengthwise and arrange on dish.
Pour hot sauce over eggs and serve.

Bami Goreng

Fried egg noodles. Favourite Lunch or light Supper dish
Ingredients:
350 gr. Medium Egg noodles
100 gr. Diced Pork Fillet
50 gr. Small Prawns
1 medium Onion
2 Cloves of Garlic
1 Carrot
1 Small Leek
2 tsp. Sambal ulek
1 tsp. Trassi (shrimp paste)
3 tbs. Kecap Manis
3 tbs. Oil
Pepper & Salt
Preparation:
Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Kecap Manis.
Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.

Sambal Goreng Buncis

French Beans Indonesian style.
A very simple but tasty recipe which makes a nice side dish.
Ingredients:
1 Onion
1 Clove Garlic
1 tsp ground ginger
1 tsp Sugar
1 tbs Sambal Ulek
1 tin tomatoes
1 ltr tin French beans
3 tbs Kecap Manis
1 tbs cooking oil
Preparation:
Dice the onion and crush the garlic. Fry in the oil for several minutes.Add the Ginger, Sugar and Sambal ulek and fry for a further minute. Dice the tomatoes and add with the juice to the onion mix. Bring to boil. Add drained Beans and Kecap Manis. Heath through and serve.

Satay Udang (Java)

Ingredients

* 1 Small Red Jalapeno -- sliced
* 2 Cloves Garlic -- sliced
* 2 Teaspoons Brown Sugar
* 1/2 Teaspoon Salt
* 1 Tablespoon Lemon Juice
* 2 Tablespoons Kecap Manis
* 2 Tablespoons Olive Oil
* 1 Pound Medium Shrimp -- peeled
* Skewers

Directions In food processor, blend chili, garlic, brown sugar, lemon juice, salt and kecap manis. It should form a paste. Tranfer to a bowl and stir in olive oil. Let shrimp marinate in the paste for 15 minutes. Thread shrimp on the skewers. Make sure that some marinade clings to them. Grill over hot coals or under a broiler for 5 minutes.
Serves 4
From :The Exotic Kitchens of Indonesia by Copeland Marks

Indonesian Satay

Ingredients

* 8 Ounces Tempeh -- 1 x 2 1/2"
* 2 Tablespoons Smooth Peanut Butter
* 2 Tablespoons Soy Sauce
* 1 Tablespoon Olive Oil
* 2 Teaspoons Honey
* 3 Cloves Garlic -- chopped
* 1/2 Teaspoon Ginger -- grated
* 1/4 Teaspoon Ground Bay Leaf
* 1 Dash Cayenne -- to taste
* Bamboo Skewers

Directions Place tempeh in glass casserole dish. Whisk together remaingin ingredites. Pour over tempeh. Either bake on an oiled cookie sheet at 400* for 15 minutes, or skewer them and grill them for 15 minutes.
Serves 4
From :Turtle Island

Chicken In Sour Hot Sauce (Java)

Ingredients

* 3 Pounds Chicken -- cut into 6 pieces
* 7 Large Macadamia Nuts
* 1 Clove Garlic -- sliced
* 4 Large Shallots -- sliced
* 1/2 Inch Ginger Root -- sliced
* 1 Teaspoon Salt
* 1/2 Teaspoon Turmeric
* 1 Tablespoon Tamarind Paste -- dissolved in
* 3 Tablespoons Water
* 2 Teaspoons Brown Sugar
* 3 Large Red Chiles -- sliced
* 2 Tablespoons Olive Oil
* 2 Cups Coconut Milk
* 1 Inch Galangal -- finely chopped
* 1 Slice Lime

Directions Grill chicken under broiler for 10 minutes. Set aside. In food processor, chop fine the nuts, blend in garlic, shallots, ginger, salt, turmeric, tamarind liquid, brown sugar, and chiles to form a smooth paste. Heat oil in skillet and stir-fry over moderate heat for 2 minutes. Add coconut milk, galangal, and lemon slice and cook for 10 minutes. Add chicken and cook over low heat for 30 minutes. Serve over rice.
Serves 6
From :The Exotic Kitchens of Indonesia by Copeland Marks

Masak Kuning (Beef In Yellow Sauce)

Ingredients

* 2 Pounds Top Round Steaks -- Cubed
* 4 Cups Beef Broth
* 5 Large Shallot
* 2 Cloves Garlic -- Chopped
* 4 Medium Macadamia Nuts
* 1 Teaspoon Ground Coriander
* 1 Teaspoon Galingal
* 1 Tablespoon Lemon Grass
* 1 Teaspoon Shrimp Paste
* 1 Teaspoon Turmeric
* 1 Teaspoon Brown Sugar
* 1 Teaspoon Salt

Directions Place everything but the beef and broth into a blender, process to paste. Transfer to a frying pan, and saute for 4 minutes. Add meat, simmer for 10 minutes, add broth, and simmer for 50 minutes. Serve over rice.
Serves 1
From : Indonesian Regional Food and Cookery by Sri Owen

Leftover Pork with Fried Rice

This is a wonderful way to use up leftover roast park. This dish can form the center dish for a meal. Serve on its own or with lentil and vegetable curries. Mushrooms (with exrta butter)may be substituted for the pork to make this dish vegetarian.
This recipe is easy to make, and quick to prepare.
Ingredients - Serves 4
3 tablespoons vegetable oil
1 medium-sized onion, finely chopped
2 celery stalks, trimmed and finely chopped
2 small carrots, scraped and finely chopped
8 oz. roast pork, cut into strips 1 -inch long
1/2 small cabbage, coarse outer leaves removed, washed and with the leaves finely shredded 1/2 teaspoon freshly ground black pepper
2 tablespoons soy sauce
8 oz. [3 cups] cooked long-grain rice
2 eggs, lightly beaten
I/4 teaspoon salt
Preparation
• In a large frying-pan, heat 2 tablespoons of the oil over moderate heat. When the oil is hot, add the onion, celery and carrots and cook, stirring constantly, for 5 minutes. Stir in the pork, cabbage, pepper, soy sauce and rice and cook, stirring constantly, for a further 2 to 3 minutes or until the mixture is hot. Moisten with a little water or chicken stock if the mixture is dry. Set aside and keep hot while you make the garnish.
• In a small frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the beaten eggs and salt and cook for 2 minutes. When the bottom is set and lightly browned turn the omelet over, using a fish slice. Cook for a further 2 to 3 minutes or until the omelet is completely set. Remove the pan from the heat and, using the fish slice, remove the omelet from the pan. Using a sharp knife, cut the omelet into strips 1-inch by 1/4 inch
• Spoon the rice mixture on to a warmed serving dish. Garnish with the omelet strips.
• Serve at once.

Risoles

Ingredients: 250 gr flour, 70 gr butter, 1 egg, 2 pieces of chicken legs, 100 gr carrot, 50 gr scallions, 4 pieces of shallots, 2 pieces of garlic, 15cc sweet soy-sauce, 200 gr bread crumbs, salt.
Direction:
• Mix 1/2 of the egg with flour and butter
• Form thin layer of squares - for wrappers
• Remove the bones from the chicken legs, cut into small pieces
• Skin carrots, boil until half done, and cut into
• tiny pieces. Cut scallions into tiny pieces.
• Grind shallots and garlic.
• Heat pan with butter. Put in shallots and garlic.
• In a couple of minutes, put in chicken
• Stir a little bit, and put in carrots, scallions
• Mix evenly.
• Add salt and pepper to taste, add sweet soy-sauce.
• Cook until chicken is done.
• Put 1 spoon of the result above into each square.
• Wrap it.
• Dip it in the 1/2 egg left, pour flour.
• Heat oil in a pan.
• Deep fry the risoles on medium heat until golden brown.
• Serve with hot chili pepper.

Klepon Cake

Ingredients: 300 gr sticky rice flour, 30 gr sagu, 8-10 suji leaves, 150 gr brown sugar, 300 gr coconut.
Direction:
• Grind suji finely, mix water. Shred coconut
• Mix flours, add suji and a little water.
• Form balls, put brown sugar inside
• Boil until done
• Sprinkle with shred coconut

Green Beans

Ingredients: 300 gr greenbeans, 150 gr shrimps, 2 blocks of tofu, 1 board of petai, 6 pieces of red chili peppers, 5 pieces of small chili peppers (jalapeno or scotch bonnets), 5 pieces of shallots, 1 piece of chicken gizzard, 1 piece of chicken liver, 1 piece of galanga, salt and pepper.
Direction:
• Cut beans into slices of about thumb length
• Clean theshrimps, cut their heads, boil for a few minutes
• Slice petai thinly
• Grind pepper and shallots
• Slice liver and gizzard
• Slice tofu into cubes, and fry them
• Heat pan with cooking oil
• Put in the ground spices above,
• Add shrimps, fried tofu, galanga, petai - mix evenly
• Add also green beans, chili peppers, gizzards, livers
• Mix them well, and add salt and pepper
• Cook until green beans is about 2/3 done so it is still a bit crunchy (al dente)

Fried Rice Recipe

Nasi Goreng (Fried Rice)
Ingredients - Serves 4
2 cups of rice
2 T tamarind paste (substitute with lime juice after the dish is done)
2 eggs
4 T Oil
2 medium onions, minced
1 Garlic clove; minced
I fresh red chili finely chopped
1/2 c Shrimp, popcorn; cooked/peel
2 T Soy sauce
I large tomato sliced
11/2 teaspoon of dried shrimp paste
1/4 c Celery; chopped
1/2 c Onion flakes, dried
white pepper
salt

Preparation
1. Bring 2 cups of water to boil in a pot. When boiling add the rice and tamarind. The rice should be cooked in 10 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice.
2. Add 2 T. oil and fry onion and garlic for 2 minutes. Add tomato shrimp paste and chili. Cook for 2 minutes. Add the shrimp and season with salt and pepper. Saute. Add celery and soy sauce. Saute again. Set aside..
3. Beat the eggs. Heat a skillet and grease it with a few drops of oil. Make thin omelets. Put aside to use as garnish.
4. Heat one tablespoon oil in a heavy frying pan over medium high heat Stir fry the rice for 5 minutes, add seasonings
5. Garnish with sliced omelet and onion flakes.

Sambal Goreng Ati Ampela

Ingredients: 4 pairs of chicken's livers and gizzards, 5 pieces of shallots, 3 pieces of garlic, 5 pieces of red chili peppers, 4 cm lengkusa, 10 gr shrimp paste, 1 cup of coconut milk, 1 board of petai, salt and pepper.
Direction:
• Cut liver and gizzards into bite sized pieces
• Skin shallots and garlic.
• Brown shrimp paste
• Grind finely shallots, garlic, red chili peppers, shrimp paste
• Brown these spices and galanga, mix them evenly
• Add liver and gizzard pieces, and salt and pepper to taste
• Mix evenly and add coconut milk, let it simmer for 3 minutes.

Sambal Goreng Petai

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.
Direction:
• Remove the yoke of the eggs (use just the whites) Skin petai
• Slice shallots, brown a little bit.
• Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
• Form small balls.
• Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
• Cut into cube sized pieces
• Grind chili, garlic, and add sugar
• Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
• Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
• Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
• et simmer for another 3 minute.

Rendang

Ingredients: 2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.
Direction:
• Cut beef into several-bite sized pieces, and boil until half done
• Skin shallots, garlic, and mix with chili, ...
• Brown this spice mix for a few minutes
• Boil beef and this spice mix in the thin coconut milk
• Put in daun
• Boil until dry
• Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

Opor Solo

Ingredients: 1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.
Destination:
• Cut chicken into pieces
• Grind shallots, garlic, candle nut, corriander, and jintan
• Brown for a little bit.
• Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
• When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Gado gado

Ingredients: Lettuces, A small bunch of long beans, Young cabbage, 1 cucumber, Tofu, 100 gr soyabean cake, 2 eggs, 5 pieces of red chili pepper, 5 pieces of small chili pepper (jalapeno or scotch bonnet), 3 pieces of shallots, 100 gr. peanuts, lemon, brown sugar, and salt.
Direction:
• Fry an egg and soyabean cake
• Cut into small pieces
• Boil one egg and slice it
• Boil young cabbage, long beans, and slice them
• Peanut sauce:
• Fry peanuts
• Slice shallots, and brown with chili peppers
• Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water. (Use this sauce with satay as well)

Soto Madura

Ingredients: 500 gr beef or internals, 100 gr bean sprouts, 80 gr rice noodles, 60 gr Indonesian parsley, 60 gr scallions, 60 gr ginger, 1 lime, salt and pepper.
Directions:
• Boil meat until done. Drain and cut into bite-sized slices.
• Remove the tails of bean sprouts, boil until half done
• Boil rice noodles separately
• Keep these in separate plates
• Cut Indonesian parsley and scallions
• Grind shallots, and brown it for a little bit
• Skin and cut ginger
• Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
• Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
• Sprinkle with Indonesian parsley and scallions.

Crab Soup

Ingredients: 2 litres of fish stock, 2 medium-sized crabs, 100 gram ginger, 50 gram scallions, 50 gram Indonesian parsley, salt, pepper to taste.

Direction:

• Make fish stock by boiling fish bones in 8 cups of water
• Remove these bones after a few minutes.
• Wash crabs, split into several parts
• Cut ginger into very thin slices
• Cut scallions and Indonesian parsley
• Reheat stock for about 5 minutes, put everything into the stock

Add salt and pepper to taste

Crushed Tofu and Beef

Ingredients: (1) 1 t. ginger wine 1 t. soy sauce 2 t. cornstarch (2) 3-1/4 oz. (90 g.) pressed bean curd/tofu 202/3 oz. (75 g.) green pepper 1/3 oz. (10 g.) red chili pepper (3) 3 sections green onion (1-1/4") 1 T. shredded ginger root (4) 1/3 t. salt 1/4 t. sugar 1/2 t. sesame oil 1/2 t. cooking wine 1 t. cornstarch 3 T. water (5) 1/4 lb. (120) beef (6) 2 T. vegetable oil

DIRECTIONS: Slice beef against the grain into strips. Add(1) and mix well. Cut (2) into strips and set aside. Heat 2 T. oil in preheated wok. Add beef and stir-fry until color changes. Remove from heat. In remaining oil, stir-fry (3) until fragrant. Add (2) and rapidly stir-fry. Add beef and (4); stir-fry until mixed well. Remove from heat and serve. Delicious!

Favorite BBQ

This is my favorite BBQ recipe. All the ingredients are pretty common. After removing the pork, skip the rest of step 3, all of 4. What remains in the crock pot is a bit gross. Just shred the pork with a couple of forks and use your favorite BBQ sauce - mine is Sticky Fingers.

From goodhousekeeping.com:

1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed

1. In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
2. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
3. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
4. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
5. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

Healthy Baked Salmon and Chicken with Fresh Herbs

Ingredients

2 salmon steak, cut into smaller pieces (I also used half a salmon fish head)

Half piece of chicken breast meat, sliced thinly

Fresh herbs - sage, rosemary, oregano - about a handful each and roughly chopped

2 pods garlic - diced

salt - to season (alternatively, can use soya sauce)

olive oil

Salmon covered with herbs

Instructions

1. Season the salmon and chicken with salt for about 30 minutes.

2. Place the chicken and salmon into a baking dish.

3. Cover it with the mixed herbs and garlic.

4. Add a few drops of olive oil and mix well. Cover it up with aluminium foil.

5. Bake at 200 degree Celsius for about 15 minutes or until the chicken is cooked through.

Healthy baked salmon and chicken

Easy tip: Instead of a baking dish, wrap up the salmon and chicken and the herbs inside aluminium foil and make sure it is nicely wrapped and place the whole package into the oven to bake!

Healthy baked salmon and chicken

Note: This dish may not be suitable for those who do not like the smell of these strong herbs due to the use of herbs in the recipe. If you can’t stand dishes with herby aromas, you could reduce the amount of herbs used to perhaps a few leaves each. This dish relies mostly on the sweet juices of the chicken and salmon for a naturally sweet flavour while the herbs adds the much needed aroma.

You can also use other fresh herbs such as dill, parsley, mint, etc. It is really your choice, which herbs you like.

Just remember to enjoy your baked salmon and chicken hot from the oven.

Sweet and spicy chili pork ribs

Warning: This IS NOT a low-fat diet food. If you are worried about extra inches, cholesterol and whatever health-stuff, please avert your eyes. Click on the healthy food category you can find on the right. If not, considered yourself warned.

Now that I got that outta the way, let me continue with the succulent, juicy, spicy, did I mention succulent?, chili pork ribs. Now, this recipe works on any kind of ribs. So, you can use it on baby back ribs. Even human ribs. Whatever. Although I’d prefer that you don’t use it on human ribs. That’s just SO disturbing. But, this is one rib recipe that’ll stick to YOUR ribs. Or mine, to be exact. Here’s what I meant…

Is your mouth watering? Want some? Here’s another look:

Didn’t I say its succulent and juicy and damn good? Now, lets get on to it already. I am getting hungry just looking at these pictures.

Grilled Sweet and Spicy Chili Pork Ribs Recipe

Ingredients

2 large pork ribs (or any other ribs you like)

4 tbsp hot chili sauce (I used Nando’s hot peri-peri sauce but you can go ahead and use any other brand)

4 - 6 tbsp sweet chili sauce (this is definitely different than the hot chili sauce as it has a sweeter base)

2 tbsp ketchup

2 tbsp organic brown molasses

4 tbsp powdered peanuts

3 tbsp flax seeds

Instructions

1. Season the ribs with the hot chili sauce, ketchup and organic brown molasses for at least 10 minutes. Sprinkle the flax seeds over it. Why flax seeds? Because they are good for you and SO MUCH healthier than sesame seeds. Oh, and I do have a post on benefits of flax seeds coming up. Lookout for it.

Heck, if you wanna be clogging your arteries with these ribs, might as well add in something that will help to clear the clog a bit. But if you wanna use sesame seeds, be my guest.

2. Sprinkle the powdered peanuts on top. Why? Because I said so. Don’t like powdered peanuts? Too bad, this is my recipe and I will add whatever I want.

If you opted outta using the powdered peanut, I really, seriously pitied you. It makes a difference you know. It really does.

3. Now comes the easy part. Slide the ribs into the oven. Drizzle the sweet chili sauce on top and grill in the oven for 10 minutes. Then turn over and drizzle more of the sweet chili sauce on top and grill another 5 minutes. Then turn over and drizzle the sweet chili sauce again. Grill 5 minutes and I swear it’s for the last time drizzle more sweet chili sauce and then grill another 5 minutes. Be very, very generous with the sweet chili sauce. You want the ribs practically smothered in it. Don’t worry, those ribs are dead anyway so they don’t need any breathing space.

Now, on to the final important part…

You serve it up and dig right in. Or to be exact, chew right in.

Dang. They sure do look good, don’t they? If I may say so myself. Now quit drooling over your keyboard and start marinating ribs to grill.

Chicken breast recipes: Stir-fried chicken breast meat with basil

When we talk about chicken breast meat, I can safely say it is pretty much our staple food at home. That’s why I even have a chicken recipes series or chicken breast recipes series. That’s because each time I cook, there must always be chicken. What can I say? We all love chicken.

Now, enough raving about the chicken and let’s get on to the three-step, stir fried chicken breast meat with Thai basil. Why three step? Well, because it isn’t four steps or one step or any other step. Just three easy steps. You slice the chicken, marinade the chicken and stir fried the chicken. Oh, yeah. There is a fourth step. You EAT the chicken.

Okay, okay, enough rambling on and on. I know you are here only for the chicken. Err…chicken recipes, I mean.

Chicken breast recipes: Stir fried chicken with basil

Ingredients

1 piece chicken breast meat (about 200g, I think), sliced thinly

2 tbsp dark soy sauce

1 tbsp oyster sauce

1 tbsp light soy sauce

(and if you are concerned over the almost excessive use of sauces, just use those no-MSG, low sodium, organic, healthy, lowwhatever kinds. But please, don’t skimp on the sauces, it is what made the whole dish flavorful.)

A handful of Thai basil leaves (in case you are wondering, here’s what it looks like below:)

2 tbsp diced garlic

2 tbsp cooking oil (go ahead, use olive oil if you want, that’s what I use all the time)

The Three-step Stir Fried Chicken with Basil

1. Marinade the chicken with the sauces and add the leaves too (rub the leaves in to release its beautiful scent) for about an hour or so or less, however long you want.As long as you marinade it, it is good enough.

2. Heat up oil in wok, sautée the garlic till fragrant and then dump in the chicken together with the basil leaves.

3. Final, crucial step: Stir fry the chicken till it is cooked through. That will be between 5 minutes to 10 minutes depending on your heat but please don’t cook it over high heat or else you may risk burning it.

Oh, yeah, I almost forgot the fourth even MORE IMPORTANT step…

Serve it up hot and eat it!

Due to our eternal love (or so it seemed) for chicken and chicken breast meat, do stay tuned or better still, SUBSCRIBE to this blog for more healthy, wholesome chicken breast recipes. Really. No tricks. And yes, I also offer some sinful unhealthy selections of chicken recipes and other recipes too. This is not exactly a chicken recipes site or anything. I promise. We do eat other stuffs too.