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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