Spicy Tegal Soup Traditional Style (Soto Tegal)

150 g chicken breast boiled, fried, and cubed
100 g cow's heart boiled, fried, and cubed
100 g tripe boiled, fried, and cubed
150 g boiled chicken intestine, fried
750 ml stock
100 g bean sprouts, blanched, drain
5 tbsp sliced green onion
3 tbsp fried sliced shallots
2 tbsp fermented soybean (miso)
2 tbsp oil for sauteing

Spices :

3 tbsp sliced shallots
1 tbsp sliced garlic
5candlenuts
1 tsp shrimp paste
1 tbsp sliced boiled red chilies
2 1/2 tbsp sliced capsicums
1 tsp sliced galangal
2 salam leaves/bay leaves
1 stalk lemon grass
1 tsp sugar
1 tsp salt

Sambal Tauco :

1 tbsp sliced red chilies
1 tbsp fermented soybean (miso)
1 tsp sugar
1 tbsp oil
To make the sauce : Blend all the spices. Put oil in the pan, saute the paste over medium heat, add fermented soybean, salam leaves, lemon grass, sugar, and salt as seasoning.

Boil the stock over medium heat, put the seasoning and continue boiling for 10 minutes, turn off the heat.

In a serving bowl, put bean sprouts, chicken pieces, entrails, and green onion. Pour the hot sauce and serve immediately.

Serve with sambal tauco and sliced lime.

To make sambal tauco : blend red chilies, fermented soybean (miso), and sugar into a paste. Put oil in a pan, saute the paste over medium heat until done.

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Beef Rib Soup (Sup Iga Spesial)

1000 g beef ribs
200 g grated coconut, brown roasted
3 litres water
2 tbsp oil
1 tbsp salt

1 stalk lemon grass
2 cm cinnamon
6 tomatoes diced
3 tbsp roughly chopped spring onion
2 kaffir lime leaves
1 pandanus leaf
15 sweet basil

Spices :

1 tbsp sliced red chili
5 tbsp sliced shallots
2 tsp sliced turmeric
4 tbsp sliced garlic
1 tsp sliced ginger
6 candlenuts
1 1/2 tbsp galangal
Pinch of cumin
1 tbsp coriander
1/2 tsp nutmeg powder

Put the beef ribs and water in a pan and bring to boil over medium heat until the beef tender and the stock remains 1000 ml, set aside.

Pound the roasted coconut until smooth an oily, set aside.

Blend all spices into a paste. In a wok, put oil and saute the paste over medium heat. Add salt, cinnamon, lemon grass, and tomatoes.

Add the coconut, mix well. Add this mixture to the beef rib stock, bring to boil over medium heat.

Before removing from heat, add spring onion, kaffir lime leaves, sweet basil, and pandanus leaf, continue boiling until done.

Transfer into a serving bowl and serve.

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Chicken Grilled In Turmeric Spice (Ayam Bakar Bumbu Kuning)

1 whole chicken, cut up into 4-8 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised

1 Tbsp. tamarind juice
3 Tbsp. vegetable oil

Spices :

3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ tbsp. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 tbsp. salt

Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.

Add the chicken pieces and stir well until the chicken is half done.

Pour in the coconut milk and tamarind juice.

Cook it until the chicken is almost done and the sauce is thickened, remove.

On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.

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Avocado Drink (Jus Alpukat)

2 avocados
5 tablespoons water
1/2 cup cold milk
1 cup chocolate milk
1/2 cup crushed ice
Sugar to taste

Make simple syrup by combining sugar and water in small saucepan over medium-high heat.
Stir until clear.
Remove from heat and let cool.

Spoon out avocado pulp and place in blender.
Add syrup and blend.
Add cold milk and blend.
Divide between 2 tall glasses.

Top each serving with 1/2 cup chocolate milk (to form separate layer) and crushed ice.

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Indonesian Style Pancakes with Apple (Serabi Apel)

150 gram flour
1 teaspoon baking powder
1 egg
1/4 teaspoon salt
200 ml coconut milk, light
100 ml water

Sauce

250 ml coconut milk, light
50 g coconut sugar
1 teaspoon sugar
1/8 teaspoon salt
1 pandan leaf
2 bananas, peeled and sliced

or

2 apples, sliced

Mix the coconut milk, water, salt and egg together.

Add the sifted flour and baking powder and mix through the wet ingredients. Set aside while you make the sauce.

Place all the ingredients except the fruit into a pan and heat until the palm sugar is melted. Add the sliced fruit and cook for about 5 minutes.

Heat a fry pan and spray with oil. Traditionally serabi is made small, about 2 tbsp of batter per cake but you can make them larger. Cook like a pancake but on LOW HEAT and cook on 1 side only, do not turn the cake.

The top should be covered in little holes.

Remove from heat. To serve spoon some sauce into a shallow bowl and then place the serabi on top so they float.

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Indonesian Style Yeast Cake (Bika Ambon)

330 ml coconut milk, thick
100 ml water, lukewarm
50 g plain flour
2 teaspoons dry yeast
150 g rice flour
100 g tapioca flour
250 g caster sugar
180 ml coconut water
5 egg yolks
1/2 teaspoon vanilla essence
3/4 teaspoon salt

Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.

Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.

Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.

Add fermented yeast mixture and the cooled coconut milk to mix.

Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.

Turn batter into a lightly greased tray and bake in preheated oven at 200°C and batop of the cake is golden brown.

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Sticky Rice Stuffed with Seasoned Meat (Lemper)

500 gram glutinous rice, soak for 1 hour
1 tablespoon salt
1 pandanus leaf
500 ml coconut milk
Seasoned meat (stir-fry minced beef, seasoned with ketchup, sugar, and chili to taste)
banana leaves

Glutinous rice is steamed for 20- 30 minutes with pandanus leaf.

mix coconut milk, salt and steamed glutinous rice in a big pan or a big bowl, stir until coconut milk absorbed. And then steam again until glutinous rice soft. After that take 1 spoon of glutanious rice onto plastic, make a flat and than stuff with seasoned meat, make a round, than put onto banana leaf, wrap like sausage shape. Steam again for 30 minutes.

Ready to serve.

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Rice Pudding Indonesian Style (Bubur Sumsum)

Pudding:

100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:

200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Mix the rice flour with half of the coconut milk and salt.

Put to boil the other half of coconut milk and pandan leaves.

Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce:
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

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Balinese Spicy Chunk Beef (Daging Bumbu Bali)

1 lb lean stewing beef, cut in chunks
2 medium onions, chopped
2 tablespoons sambal ulek
3-4 birds eye chili
4 cloves garlic
1 teaspoon shrimp paste
4 kaffir lime leaves
3 bay leaves
1/2 cup kecap manis (sweet soy sauce)
1/3 cup oil (for frying)
vinegar
salt
sugar

Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).

Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.

Process until you have a paste.

Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.

Add the soy sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.

Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.

Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.

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Rissole Indonesian Style (Risoles)

For Risoles wrapper

150 g all-purpose flour
1 egg
200 ml milk
salt

For filling

150 g minced beef or 150 g chicken
3 small potatoes, cut into small cubes
2 carrots, cut into small cubes
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped
1 tablespoon flour, mixed with a little of water
1/2 teaspoon pepper
1/2 beef bouillon cube
sugar, to the taste
1 cup water

For dipping

1 egg
breadcrumbs

Wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

The Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few cm's clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.

Dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

Serve with fresh green bird's eyes chillies or chili sauce.

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Bananas in Sweet Coconut Milk (Pengat Pisang)

2 large bananas
1 cup coconut milk
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Peel the bananas and cut into bite-sized pieces.

In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.

Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy. Serve hot, sprinkling extra cinnamon on top if desired.

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Indonesian Spice Cake (Spekkuk)

2 cups cake flour, sifted
1/2 teaspoon baking powder
1 teaspoon nutmeg, grated
1/2 teaspoon clove, ground
4 teaspoons cinnamon, ground
1 pinch salt
3/4 lb butter, unsalted (3 sticks)
1 2/3 cups sugar
4 eggs, large
3 egg yolks, large, lightly beaten
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar (for garnish)

Preheat oven to 325 degrees Fahrenheit; grease and flour a bundt pan.

In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt; resift one more time, then set aside.

In another bowl, beat the softened butter until it is soft and very pliant, about one minute, gradually add the sugar and beat on high speed until it is pale and fluffy, about 3 to 5 minutes.

Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes.

Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed (or stirring with a wooden spoon) until the batter is smooth and the flour is well combined with the butter and eggs; add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.

Pour the batter into the prepared pan, spreading it until the surface is even; then place the pan in the middle reack of the oven and bake about one hour, test with a wooden pick; this cake will nearly double in size as it cooks.

Remove the pan from the oven and set it on a wire rack to cool for about 10 minutes, when cool enough , invert the cake onto a wire rack to finish cooling; then transfer the cake to a serving platter and sprinkle the top with sifted confectioner's sugar.

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Sweet and Sour Salad Jakarta Style (Asinan Betawi)

400 g carrots, shredded or thinly sliced
400 g cabbage, finely sliced
250 g cucumber, cut into small pieces
200 g bean sprouts
400 g lettuce, shredded
400 g tofu, steamed and cut into small pieces
400 g pineapple cut into pieces
Noodle crackers, fried

Marinade sauce :
100 g sugar
2 tsp salt
2 tbsp sliced red chilies, blended
2 tsp vinegar
200 ml boiled water

Peanut sauce :
50 g peanuts, fried
25 g dried shrimps
2 tbsp sliced red chilies
50 g sugar
1 tsp salt
200 ml boiled water

Marinade sauce :
Put sugar, salt, red chilies, vinegar, and water in a bowl, mix together.

Put cucumber, cabbage, carrots, bean sprouts, tofu, and pineapple into the marinade mixture, let stand for 15 minutes drain.

Peanut sauce :
Blend peanuts, red chilies, and dried shrimps into a paste. Add sugar, salt, and water into the paste, set aside.

How to serve:
In a salad bowl, arrange lettuce, marinated vegetables, and tofu on top.

Pour in the peanut sauce
Serve with fried noodle crackers.

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Coconut Cake (Kue Pancong)

250 grated coconut
250 g rice flour
1 tsp salt
600 ml coconut milk, cooked
1 slice single cheese

In a bowl, mix well grated coconut with rice flour salt.
Pour coconut milk gradually while kneading, set the dough aside.

Heat a 'kue pancong' pan, grease with oil, pour the dough into the pan.
Cook until done at moderate heat.

Take out from the pan and arrange on serving dish, topping with shredded cheese and serve.

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Stir Fried Papaya and Cassava Leaves (Tumis Daun Pepaya dan Singkong)

150 g cassava leaves
100 g papaya leaves
400 g chicken liver, boiled, cubed
100 g anchovies

Spices:
3 tbsp sliced shallots
2 tbsp sliced garlic
3 tbsp sliced red chilies
3 tbsp sliced green chilies
1 tbsp sliced galangal
2 salam leaves / bay leaves
3 tbsp fish sauce
1 tsp salt
3 tbsp cooking oil

Deep fry also chicken liver and anchovy.

Boil cassava leaves and papaya leaves in a pot together at medium heat until done, remove from the pot and drain.
Slice the vegetables about 2 cm each.

Blend all spices into a paste, saute the paste with oil over medium heat. Pour 50 ml water, and season with fish sauce, stir well.

Adds teri, chicken liver, and sliced vegetables, stir thoroughly.

Spoon onto a serving dish and serve.

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Fried Spicy Tomatoes Egg Noodles

500 grams fresh egg noodles
4 tablespoons cooking oil
2 (100 grams) stalks chinese greens, cut into 5 cm length
2 (20o grams) tomatoes, quartered
1 cup (50 grams) Thai bird’s eye chilies
1 stalk spring onion, cut into 2 cm lengthwise
2 stalks chinese celery, chopped finely
1/2 cup beansprouts
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons sweet soy sauce
1/4 cup hot water

Heat oil in a wok over high heat, cook chilies and tomatoes for one minute.
Toss in greens and quickly cook for 10 seconds. Add the noodles and beansprouts.
Season with salt, white pepper and soy sauce.

Add spring onion and celery. Cook for 3-4 minutes.
Add hot water. Mix well and cover for one minute.
Remove from heat, garnish with sliced tomatoes and serve warm.

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Beef Soup Bandung Style (Soto Bandung)

250 g beef brisket
100 g boiled soy bean, fried
125 g white radish, thinly sliced
3 tbsp sliced celery
3 tbsp fried sliced shallots
3 tbsp sliced green union
1 stalk lemon grass, bruised
2000 ml water
2 1/2 tbsp sliced shallots
1 tbsp sliced garlic
1 tbsp peppercorn
1 tsp salt
1 tsp sliced ginger
Sweet soy sauce

Chili paste (Sambal):
Red capsicums
Salt
Vinegar

put water and beef in pan, boil until the beef tender and the stock remains 1000 ml. Take out the beef, cut into small pieces.

Blend shallots, garlic, pepper, salt, and ginger into a paste. Add this paste into the boiling stock. Add lemon grass and green onion.

Add the pieces of beef and white radish into the boiling stock and keep cooking until the white radish is cooked.

Serve the hot soto in a bowl. Add fried soybean, sprinkle with celery and fried shallots. Serve with sweet soy sauce and sambal cuka.

Sambal: boil the red capsicums. Drain and blend, add salt and vinegar, mix well.

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Ramen Noodles Omelette (Dadar Telur Mie Instant)

1 pack of instant ramen noodles – any flavor (55gr)
2 eggs, beaten with 2 tablespoons of water and a pinch of salt
2 tablespoons onion, finely chopped
1/2 cup cherry tomatoes, halved
2 tablespoons parsely, finely chopped chopped
1 tablespoon cooking oil
Tomato sauce / sweet chilli sauce

Drop ramen noodles into boiling water. Cook for 4 minutes (or according to the package instructions)

Drain the water and the instant powdered stock included in the package. Mix well with a fork till

Heat up an 8″ non-stick pan and drizzle cooking oil on it. Quickly stir fry chopped onions over medium heat for 2 minutes till they are translucent and toss in the tomatoes. Cook for another 1 minute

Put in the noodles and chopped parsely into the pan and mix well with the other ingredients – cook for another two minutes

Try to arrange / distribute the noodles evenly across the pan and also arrange the placement of the tomatoes. Pour the egg mixture slowly by circular motion starting from the outer edge of the pan. Try to cover all surface. If you can’t, don’t worry about it. Just swirl the pan around slightly before the egg sets and it will fill up the empty spaces

Lower heat and cook for 4 minutes. Slide a flat spatula under the omelette and quickly flip over and cook some more till both sides are browned

Serve with your choice of topping sauce or just put your favorite shredded cheese.

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Dry Curry Chicken (Rendang Ayam)

100 grams red chilies
65 grams (12) shallots
25 grams (6) cloves garlic
25 grams (6) candlenut
10 grams (1/8 cup) coriander seeds
4 dried chilies, soaked with hot water and pat dried
1/4 teaspoon cumin
1/2 teaspoon whole white pepper
1/4 fresh nutmeg

Other ingredients
1,2 litre coconut milk, pressed and strained from 4 freshly grated coconut
1 turmeric leaf (alternatively, substitute with a pinch of turmeric powder)
3 kaffir lime leaves
10 salam leaves
4 stalks lemongrass, halved and pounded to release juice
50 grams galangal, pounded to release juice
2 whole cardamom
1 star anise
3 cloves
2 tablespoons sugar
2 teaspoons salt
1 kilogram chicken, cut into medium size pieces
1 medium size potatoes, peeled and quartered

Grind spices for paste into medium-to-fine paste

In a big heavy stainless steel pot, cook half of coconut milk, spice paste, turmeric, kaffir lime leaves, salam leaf, lemongrass, galangal, cardamom, star anise and cloves over low heat for 10 minutes

Add sugar and salt. Increase heat to medium. Cook for 5 more minutes
Pour in the rest of coconut milk and potato. Cook over medium heat for 1 hour,

Stirring constantly to avoid burning till the coconut oil starts to separate from the milk. The dish should be simmering slowly with small bubbles. Cover partly to avoid splatter.

Toss in pieces of chicken. Cook for another hour. Season with more salt and sugar if desired. If potatoes are used, add potatoes at this stage. Cook for another half an hour.

Serve warm with steamed rice.

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Dayak-Style Shrimp (Udang Bumbu Kalimantan)

2 lbs medium shrimp (peeled and deveined)
2 tablespoons olive oil
2-4 medium red chilies (sliced)
1 medium shallot (sliced)
1 garlic clove (sliced)
1 tablespoon brown sugar
1 tablespoon tamarind paste (dissolved in water)
1/4 cup water
1/2 inch gingerroot (sliced)
1 teaspoon salt
1 small tomato (chopped)
steamed rice (to serve)

Saute shrimp in 1 tablespoon oil over moderate heat for 2 minutes, then set aside.

In small food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste.

Heat remaining oil in pan, then stir-fry paste over moderate heat for 2-3 minutes.

Add shrimp, cook 2 minutes more.

Serve warm.

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Braised Banana with Palm Sugar and Coconut Gravy (Kolak Pisang)

100 gr palm sugar (or brown sugar)
2 (200 gr) medium sized sweet potatoes, cubed
4 (450 gr) ripe cooking banana
4 pandan leaves
1/2 teaspoon salt
1 cup thick coconut cream
1 cup thick coconut cream, diluted by 2 cups water

In a medium saucepan, add diluted coconut cream, pandan, banana pieces, sweet potato cubes and salt. Bring to boil over medium heat and stir constantly for 10 minutes

In a smaller saucepan, melt palm sugar with 1/2 cup of the coconut water from the first boiling saucepan. When fully melted, strain the liquid to remove foreign objects / insects (very possible to find dead flies trapped in the palm sugar block)

Add the palm sugar syrup and the rest of the thick coconut cream into the saucepan, lower heat

Simmer for another 15 minutes.
Remove from heat, serve warm or cold.

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Spicy Shredded Balinese Chicken (Ayam Pelalah)

250 g breast chicken meat
1 tbsp margarine

4 tbsp sliced shallots
2 tbsp sliced garlic
1 tsp sliced kaempferia galanga
1 tsp sliced galangal
5 candlenuts
1 tbsp sliced turmeric
1 tbsp brown sugar
1 tsp sliced lemon grass
1 tbsp sliced red chilies
1/2 tsp shrimp paste
1 tsp lime juice
1 1/2 tsp salt
2 tbsp sliced shallots
1 tsp sliced garlic
1 tbsp sliced shallots
1 tsp sliced garlic
1 ripe tomato, sliced

Blend all spices into a paste, add shallots, garlic, red chilies, and tomatoes.
In a bowl, toss chicken with the seasoning and mix well, let stand for a few minutes.

Grill the chicken until done and turn lightly brown, keep the remaining seasoning.
Shred chicken into fine strips.

Put margarine in a wok, saute the remaining seasoning until fragrant. Add the shredded chicken and stir well.

Transfer into a serving dish and serve immediately.

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Banjar Clear Soup (Soto Banjar)

Soup
1 whole chicken. cut into 4 pieces
1,5 litres water
1/2 teaspoon white pepper
4 spring onion, chopped
2 chinese celery, chopped
10 shallots
5 cloves garlic
1/2 whole nutmeg
5 cm cinnamon stick
4 cloves
2 pods cardamon
2 tablespoons cooking oil

Condiments
100 gr mungbean noodles, blanch with boiling water for 2 minutes
3 hard boiled eggs, cut into wedges
50 gr beansprouts, blanch with boiling water for 1 minute
deep fried shallot flakes
frikadel potatoes (recipe here)
sweet soy sauce
2 limes, cut into wedges

Chili paste
5 red chili
10 thai eye’s chili
5 candlenut,
1 teaspoon shrimp paste
1/2 teaspoon salt
1/4 teaspoon sugar
1 tablespoon cooking oil

Wrap nutmeg, cinnamon, cloves and cardamon with a piece of cloth (preferably some type of muslin). Set aside.
Grind shallots and garlic into fine paste. Heat 2 tablespoons cooking oil over high heat for 2 minutes. Toss in the spices in muslin.
In a big stock pot, add the water and the spices from above, cover and cook over low heat for 10 minutes.
Add pieces of chicken into the pot. Cook for another 20 minutes.
Remove chicken pieces. Shred the meat and get rid off the bones.
Set aside.

To prepare the chili paste, put all the ingredients in a spice grinder and grind them into paste.

To serve, ladle the soup into individual serving bowls. Add mungbean noodles, beansprouts, shredded chicken, bitter-nut crackers, perkedel potatoes and hard boiled egg wedges.
Sprinkle some shallot flakes and a couple of dash of soy sauce with squirts of lime juice before serving.

Add chili paste moderately and mix everything up.
Serve with warm rice

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Grilled Rice with Basil and Lemongrass (Nasi Bakar)

2 kg rice
9 stalks lemongrass
9 salam leaves
100 gr kaffir lime leaves
250 gr lemon basil leaves, picked and washed clean
300 gr galangal, quartered and crushed
1/4 cup salt
1/2 tablespoon sugar
2 chicken bouillon cubes
4 tablespoons cooking oil

Remove the upper stalk of lemongrass, use only the lower 5″ of the stalk.
Wash and cook rice. Leave in a container till completely cool, for at least six hours.
Heat cooking oil in a big saucepan (big enough to contain the cooked rice) over high heat.
Saute galangal, lemongrass and salt for 5 minutes till fragrant and lower heat.
Add kaffir lime leaves, salam leaves and lemon basil. Quickly stir fry for a couple of minutes.
Toss in sugar, chicken cubes. Mix well for a couple of minutes until the leaves start to wilt.
Add the cooked rice, combine with the rest of the spices.
Remove from heat.

Wrapping
Lightly rub the banana leaves with a wet kitchen towel. Dry thoroughly.
Cut the banana leaves into 10″ x 12″ squares
Scoop two cups of rice and place in one end of the banana leaves, it is ok to include the herbs. That would give the rice an extra kick. The guest will remove them later
Roll up the banana leaves to resemble a sushi roll
Close the right and left opening with a couple of toothpicks
Grill over open charcoal fire for 3 minutes each side until the banana leaves turned brown
Take care not to grill too long as it will burn the rice
Serve warm.

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Spicy Dip with Shrimp Paste (Sambal Balacan)

1/8 cup cooking oil
1 (120 grams) medium size tomato, halved and seeded
5 (20 grams) shallots
10 (75 grams) red chilies
8 (25 grams) green chilies
1/2 tablespoon (5 grams) shrimp paste (belacan / balacan)
2 tablespoons shaved palm sugar (gula melaka / gula merah)
1/4 teaspoon salt
1/2 lime

Heat 1/8 cup cooking oil in a skillet over medium heat for 3 minutes. Fry tomato and shallots till soft and brown for 3 minutes. Remove and set aside.

Next fry chilies until they turn a shade lighter for one minute.

Drain the oil, leaving only 2 tablespoons of oil on the skillet and turn down the heat. Fry the shrimp paste quickly, break the paste using the spatula for 2 minutes. Remove from heat for later use.

Pound the chilies and shallots in a mortal using pestle hard and slowly for 8 minutes. Add tomato halves (skin removed), shrimp paste, palm sugar and salt. Pound till everything mixed well for 5 minutes.

Squeeze lime juice into the mortar and mix well with spoon. Serve with selections of fresh and boiled vegetables.

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Coconut Rice (Nasi Lemak)

For coconut rice
4 stalks lemongrass
80 gr galangal
5 salam leaves
7 kaffir lime leaves
1 tablespoon salt
700 ml coconut milk
5 cups rice

Wash rice with cold water
In a pot, add rice, coconut milk, salt, galangal, salam leaves, kaffir lime leaves and salt
Boil for 20 minutes – until all liquid is absorbed by the rice
Move the rice to a steamer. Steam for 20 minutes
When the rice is dry and fluffy, it is done. If not, steam longer

For condiments
250 gr (1 1/2 cups) peanuts
100 gr (1 1/3 cups) anchovies
100 gr genom crackers
100 gr red and white crackers
200 gr (1 pc) cucumber
200 gr cabbage
250 gr string beans
3 eggs

Deep fry peanuts, anchovies, and both type of crackers
Cut cabbage and string beans into bite sizes and blanch with boiling water for 2 minutes
Make thin omelette and cut julienned
Serve with the coconut rice

For Chili Shrimp Dip
50 gr (1/4) tomato
20 gr (1/4 cup) bird’s eye chili
50 gr red chili
40 gr (10 pcs) shallot
1 clove garlic
Juice of 1/2 lime
5 gr shrimp paste (“belacan”)
1/2 teaspoon sugar

Boil tomato, chili, shallot and garlic for 5 minutes
Toast/pan fry shrimp paste/belacan for 3 minutes
Grind all ingredients using a spice grinder for 1 minute till medium fine
Serve as dip for the vegetables and coconut rice

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Fried Soybean Cake (Tempe Goreng)

Get one block of soybean fermented cake, slice accordingly.
Sprinkle some salt on the soybean cake slices
Heat one cup of oil in a small frying pan.
When you can spot some smoke coming out of the surface of the heated oil,
the oil is ready to take in the soybean cake.

Deep fry in batches till brown and slightly dry.
One minute each side is plenty.

How to prepare Spicy Chili and Soy Dip

1/3 cup (30 gr) Thai green small chili
1 1/2 tablespoons white sugar
Using mortal & pestle, grind both ingredients for 3 – 5 minutes.

Mix one teaspoon of the chili paste with three tablespoon of light soy sauce in a bowl.

Set aside the rest of the paste for future use. If refrigerated, the chili base paste can last for a couple of weeks.

If one teaspoon is too strong / too spicy, reduce the amount of paste or dilute furthermore with soy sauce.

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Corn Fritters (Perkedel Jagung)

400g can sweetcorn, drained
1 small red chili, deseeded and finely chopped (optional)
4 green shallots, sliced
1 tsp ground coriander
pinch of salt
1 egg
1/4 cup rice flour
1 tbsp plain flour
vegetable oil for cooking

Combine corn, chili, shallots, coriander, salt, egg and flours. Leave to stand for 30 minutes. Heat oil in a wok or frying pan. Drop spoonfuls of mixture into oil and cook until golden brown.

Serve with chilly sauce.

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Avocado Cheese and Sausage Omelette (Omelet Alpukat Keju Sosis)

eggs, beaten with a little milk
salt and pepper
sausage, cooked and cut into pieces
avocado, sliced
fresh tomatoes, diced
cheddar cheese, shredded (also good with pepper jack)
sour cream
green Tabasco sauce (optional and delicious)

Basically, pour the eggs into the skillet and cook like you would normally cook an omelette. Add salt, pepper, sausage, avocado, tomatoes, and cheese onto half of the omelette.

Fold over and cook until cheese is melted. Serve topped with cheddar cheese, tomatoes, avocados, and sour cream.

Serve.

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Bajak Chili Sauce (Sambal Bajak)

8 red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 garlic cloves peeled and sliced
6 shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 salam leaves
2 lemongrass stalks bruised
1/2 inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Grind with a mortar and pestle or blend the first 7 ingredients very finely.

Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.

Pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.

Keeps up to 1 week or longer if refrigerated.

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Besengek Chicken (Ayam Besengek)

1 whole chicken
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.

Add onion and garlic to chicken and fry until onion turns medium brown. Add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute.

Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

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Fried Silver Pomfret with Tomato and Lime Sweet Sauce (Ikan Bawal Saus Asam Manis)

500 grams Silver Pomfret
5 shallots, sliced finely
1 tomato, quartered
2 red chilies, sliced thinly diagonally
5 tablespoons sweet soy sauce
1 tablespoon sugar
2 tablespoons lime juice
1/4 cup water
2 cups cooking oil (for deep-frying fish and 1/4 cup cooking oil for soy sauce base)

Heat cooking oil in a wok or deep fry pan till slightly smokey over high heat. Fry pomfret for 10 minutes, until golden brown. Drain on paper towel and set aside

Heat the rest of the cooking oil in the same wok over medium heat for a minute. Add shallot, tomato and chili. Quickly stir for 30 seconds. Add soy sauce, sugar, lime juice and water, keep on stirring. Simmer and cover for 3 minutes.

Return fish to the soy based sauce. Mix well till fish covered evenly with sauce. Cook for another minute.

Remove from heat and serve with steamed rice.

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Stir-fried Beansprouts (Tumis Toge)

300 grams (5 cups) beansprouts
3 red chilies, seeded and cut diagonally
3 stalks spring onion, cut 2 cm lengthwise
1/2 teaspoon salt
1/4 cup oil

Heat cooking oil in a wok over high heat for a minute.

Toss in chilies and spring onions. Cook for 30 seconds.

Add beansprouts and season with salt. Cook for another minute.

Remove from heat and serve warm.

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Stir-fry Anchovies with Chili (Sambal Goreng Teri)

1-1/2 cups (100 grams) dried anchovies
1 (75 grams) small tomato, quartered
1 cup water
1/2 teaspoon palm sugar
1/4 cup cooking oil (for deep-frying anchovies and 2 tablespoons for stir-frying spice paste)

Spice paste

5 (25 grams) shallots
1/8 cup (10 grams) red/green chilies, seeded
1 garlic clove
3 kaffir lime leaves
1/4 teaspoon salt

Heat 1/4 cup cooking oil in a wok, deep-fry anchovies till brown and crunchy, about 5 minutes. Remove from heat and drain on paper towel.

Grind shallots, chilies, garlic, kaffir lime leaves and salt to coarse paste, in a spice grinder or mortal and pestle.

Stir-fry paste and tomato in oil till fragrant, for two minutes. Add water and sugar.

Add anchovies, cook for another minute. Remove from heat.

Serve with steamed rice.

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Fried Fish in Chili Sauce (Sambal Goreng Ikan)

6 (650 gr) fresh round scad (or any seawater fish)
10 (50 gr) shallots
4 cloves (10 gr) garlic
80 gr red chili, sliced thinly & diagonally
30 gr red chili, for paste
0.5' fresh ginger
1/2 tablespoon shaved palm sugar block (or brown sugar)
1 (130 gr) whole tomato, quartered
1 tablespoon dark sweet soy sauce
1/2 tablespoon salt
2 cups cooking oil for deep frying fish
3 tablespoons extra cooking oil for stir-frying chili paste
1/3 cup water

Wash fish, remove the innards and pat completely dry

Heat cooking oil in wok over high heat. Deep fry fish for 3 – 5 minutes. If the fish are dried properly, the cooking time is considerably reduced. When the skin turned dry and crisp, remove and set aside

Combine chili, garlic, shallots and ginger in a mortar or bowl of spice grinder. Grind for 5 seconds if using electric grinder till reaches coarse paste.

Heat extra cooking oil over high heat. Stir fry the paste and stinky beans for 3 minutes. Add salt, sliced chili, water, tomatoes, sugar and soy sauce. Mix well.

Toss in the fish. Cook for another 3 minutes.

Serve warm with rice.

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Black Pomfret stuff with Lemongrass spice (Ikan Bawal Goreng Bumbu Serai)

370 grams black pomfret, washed, pat dried and innards removed
2 cups cooking oil, for deep frying

Spice stuffing

25 grams red chilies
6 (25 grams) shallots
2 (10 grams) garlic cloves
3 whole candlenut, toasted
1 centimeter fresh turmeric root
3 kaffir lime leaves
2 stalks lemongrass
1/2 teaspoon salt
1/4 teaspoon sugar

Grind all spices ingredient in a food processor or pound in a mortal and pestle

Make a deep cut on the top side of the fish. Insert the stuffing as much as you can

Deep fry the fish in hot oil for 10 minutes each side, till both sides are cooked.

Serve with steamed rice.

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Stir Fry Papaya Buds (Tumis Bunga Pepaya)

500 gr papaya flower buds
20 gr (3 cm) galangal
5 gr (5 cm) fresh ginger
50 gr green chili
50 gr red chili
5 salam leaves

1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons cooking oil
1/4 cup water

Wash and pick flowers into bite sizes. Blanch with boiling water for 5 minutes. Drain and set aside

In a food processor, add galangal, ginger, green and red chili, and hit pulse for 2 – 3 minutes until everything is mixed well and turned into grainy paste

Heat cooking oil in a wok / pan. Stir fry paste and salam leaves for 1 minute over high heat. Add water

Toss in blanched papaya flowers. Stir fry quickly for three minutes

Add sugar and salt. Cook for another minute

Remove salam leaves and serve warm

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Manadonese Style Sweet And Spicy Sauce Fried Fish (Ikan Goreng Rica-Rica)

3 mackerel (or any fish you like)
2 tomatoes
6 tbsp oil
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
3 salam leaves
2 jeruk purut / kaffir lime leaves
1/2 tsp salt

Seasoning:

4 cm jahe (ginger)
3 shallots
3 cm laos (galangal)
3 cloves garlic
red lomboks (large chilies)

Pound or grind the ingredients for the seasoning into a paste.

Cut the tomatoes in thin slices.

Heat in a wok the oil and fry the fish brown and done.

Put the fish on a plate.

Add the bumbu (seasoning) and fry it for 3 minutes.

Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes.

Pour the sauce over the fish and serve.

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Mixed Spicy Chicken (Ayam Bumbu Rujak)

3½ lb. young chicken, cut into frying pieces
¼ cup sliced shallots
3 cloves garlic, sliced
2 tsp. crushed dried red hot chili
5 candlenut, crushed
1/8 tsp. turmeric
1 tsp. salt
1 tsp. sugar
2 cups coconut milk
1 Tbs. Vegetable oil
1 thick slice ginger
1 stalk lemon grass

Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.

Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.

Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.

It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

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Clear Spinach Soup (Sayur Bening)

2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar
1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach

Slice corn from cob.

Cook it with other ingredients except spinach until done.

Add spinach, mix & continue cooking for 2 mins.

Remove from heat

Serve hot.

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Madurese Chicken Soup (Soto Ayam Madura)

1 Chicken
1 Large Onion
3 Cloves Garlic
3 cm Ginger root
2 red chilli pepper
1 tsp Turmeric
1 bunch parsley
2 strands Lemon grass
2 tsp Kecap Manis
3 Eggs
3 Potatoes
oil
pepper & Salt to taste

Clean and skin the chicken. Slowly boil in 1½ Ltr water until well done.

Take meat from bone and return the bones to the water to make a stock. Shred meat and set aside.

Clear stock by passing through a muslin cloth. Boil Potatoes in water and mash with 1 egg and pepper & salt. Roll into small croquettes ( 2 cm thick 4 cm long ).

Deep fry in hot oil. Hard boil remaining eggs and slice.

Put Onion, Garlic, Ginger, Chilli and Turmiric in a pestle and mortar or food processor and make into paste.

Put 1 tbl oil in hot wok and fry paste for 3 minutes. Chop the parsley and bruise Lemon grass. Add Stock, Chicken, Ketjap manis, Parsley and Lemon grass to pastemix and heat through. Add pepper and salt to taste.

Put Potato croquettes and sliced egg in bowl and laddle the soep over this.

Serve with Sambal ulek and Kecap Manis.

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Spicy Potato Crisps (Sambal Goreng Kentang)

250 gr. Chicken livers.
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

Clean Chicken livers under running water and dry.

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.

Heat oil in wok. Add Chicken livers and fry for 3 Minutes, stirring constantly.

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.

For even quicker results the potatoes can be replaced with ready bought potatoe crisp or match-sticks.

The sambal ulek can be replaced with finely sliced chillies, which will have to be fried with the onions & garlic.

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Crispy Peanut Wafers (Rempeyek Kacang)

200 gr. Rice Flour
½ Tsp. Baking powder
250 ml. Coconut milk
½ Tsp. Coriander (ground)
½ Tsp. Salt
1 Clove Garlic (chopped)
Pinch of Cummin (ground)
Pinch of Turmeric (ground)
1 Candle Nut (grated)
100 gr. Raw Peanuts
Oil for frying

Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well.

This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper.

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Hot Spicy Egg­plants (Terong Balado)

10 egg­plants
5 boiled egg or fried egg
10 large red peppers
1 tomato
5 onions or 1 medium sized large yel­low onion
3 cloves garlic
2 slices galangale
1 stalk serai (cit­ronella or lemongrass)
2 tbsp salt
½ tsp sugar

Cut egg­plant into medium size. Fry until it is brownish.

Cut onion, gar­lic, tomato, and red pep­per. Fry until it is with­ered. Blend it but don’t be too soft.

Fry soft spice, salt, and sugar in some oil. Add serai and galan­gale until it is fra­grant and oily.

Now put the fried eggplants and let it for just a while in order that the spice is soaked into eggplants.

Ready to serve.

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Shrimp Soup Indonesian Style (Laksa Udang)

1/4 cup rice sticks, broken up
2 Tablespoons peanut oil
6 shallots (or an onion) thinly sliced
3 cloves garlic, crushed
2-inch piece of fresh ginger, grated
1 teaspoon ground coriander
1 teaspoon tumeric
2 cups fish stock
1 cup coconut milk
1 cup shrimp, cleaned, peeled, and split
1/2 cup bean sprouts
salt and pepper to taste
Garnish: 4 scallions, chopped

Break the rice sticks into a pan and cover with boiling water for 5 minutes then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric.

Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes.

When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes.

Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

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Boiled Eggs with Chili Sauce (Telur Balado)

6 hard-boiled eggs, shells removed
1 cup vegetable oil for frying
6 red chile peppers, seeded and chopped
4 cloves garlic
4 medium shallots
2 tomatoes, quartered
1 teaspoon shrimp paste
1 1/2 tablespoons peanut oil
1 tablespoon vegetable oil
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste

Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.

Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.

Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture.

Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

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The Es Teler (Es Teler)

1 Avo­cado, spooned out its meat.
1 young coconut, spooned out its meat
5 jack­fruit fruit, sliced in small pieces
10 grams can­died kolang kaling (or attap fruit), sliced long
600 ml of milk
125 g sugar
2 pieces of pan­dan leaves
6 tbsp coco­pan­dan syrup
5 tbsp con­densed milk
Shaved ice as necessary

Boil coconut milk, sugar and pan­dan leaves. stir and lift

Pre­pare a bowl, enter the avo­cado young coconut, jack­fruit, coconut milk and Kolang kaling

Add shaved Ice coco­pan­dan syrup and sweet­ened con­densed milk . Served cold.

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Steamed Chicken Rice (Nasi Tim Ayam)

Ingredients :

3 cups Rice
1 tbs sesame oil
2 garlic cloves, finely ground
1 cm ginger, finely ground
1 tbs soy sauce

Chicken mushroom :

2-3 chicken breast diced
1 tbs vegetable oil
3 cloves garlic, finely ground
2 cm ginger, finely ground
2 tbs soy sauce
1 tbs sweet soy sauce
100 gr straw mushroom sliced

Acar:

3 cucumber diced
1-2 Carot diced
Chilly diced
rice vinegar (adjustable)
sugar (adjustable)

How to prepare :

Stir-fry the chicken with all ingredients until well cook.

Using a rice cooker will simply your cooking:
put the cooked chicken at the bottom of the rice cooker container
put the seasoned (uncooked) rice on top of the chicken
add soup water in it, twice the volume of the rice
turn the rice cooker on, wait until it's cooked

How to prepare Acar :

Mix cucumber, carrot, and chilly.
Add vinegar and sugar (Acar taste better if you keep it over night.

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Crab and vegetables eggs (Fuyunghai)

Ingredients & spices :

1 small can of crab meat
a handful of frozen carrot
1/2 yellow onion diced
green onion
garlic
6 eggs (chicken egg is fine too)
5 oz shrimp, peeled and chopped

Sauce:

4 tbs tomato sauce
1/2 cup of water
1/2 tbs minced garlic
1 tsp of tapioca starch
1/4 yellow onion sliced
frozen vegetables carrot and pea
2 tbs sugar

How to prepare :

Eggs. Stir fry garlic, onion, carrot than add crab meat, salt, pepper, diced prawn, green onion. mix it well, than add tapioca starch.

Place it in the bowl and mix it with eggs.

Deep fry the egg to golden brown.

Sauce. Stir fry garlic, than add onion and frozen vegetable. add tomato sauce, water mix with tapioca starch, sugar.

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Fragrant Chicken Curry Manado Style (Ayam Tuturaga)

Ingredients & spices :

1 kg Chicken, cut into bite sized
1/2 teaspoon Salt
1 tablespoon Lime juice
5 tablespoons Oil
2 Pandanus leaves, cut into 2 cm pieces
2 stalks Lemon grass, finely chopped
5 Kaffir lime leaves
2 Cumin leaves, coarsely chopped
250 cc Water
5 stalks Chives, cut into 2 cm pieces
2 tablespoons Lime juice
Salt and sugar

Paste:

100 g Red and bird’s eye chilies
5 cloves Garlic
10 Shallots
2 teaspoons Chopped ginger
2 teaspoons Chopped turmeric
7 Candlenuts, roasted
1 teaspoon Salt

How to prepare :

Rub the chicken with salt and lime juice, and let it stand for 15 minutes.

Heat oil and sauté ground spices, pandanus leaves, lemon grass, kaffir lime and cumin leaves until fragrant.

Add chicken and fry until it is half-cooked.

Continue to cook until the chicken is tender and the gravy has thickened.

Add chives, lime juice, and salt and sugar to taste.

Serve hot.

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