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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Green Papaya with Coconut Milk (Sayur Pepaya Muda)

Ingredients & spices :

350 gr green papaya, cut into 4x2x2 cm
1 fried soy bean curd, cut into 4×6 cm
2 bunch long bean, cut into 10 cm long
250 ml coconut milk
2 lime leave
3 lemongrass
1 tbs fried onion
500 ml water
salt, sugar and pepper for seasoning

Paste:

3 candlenuts, dried fry
2 tsp coriender, dried fry
3 cm galangal, chopped
4 cm ginger, chopped
1 tsp tamarind
salt and pepper as necessary

How to prepare :

saute spices paste, lemongrass and lime leave until fragrant.
Add soy bean curd and water. Cook until water drain little bit.
pour coconut milk. Bring to boil.
Add green papaya and long bean. Stir softly until all cook well.
Seasoning.
Ready to serve, pour fried onion on top.

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Veg­etable Sour Soup (Sayur Asam)

Ingredients & spices :

1 tsp. tamarind
5 tbsp. warm water
1 shal­lot, sliced
3 cloves gar­lic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pep­per, seeded and sliced*
3 tbsp. raw peanuts
1/2 tsp. salt
5 c. veg­etable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chay­ote, peeled, seeded, and sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
corn
1 green chili pep­per, sliced (optional)

How to prepare :

Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.

To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.

Trans­fer paste to a medium saucepan and add veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.

Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.

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Fried Bananas (Pisang Goreng)

Ingredients:

3/4 c. flour
1/2 tsp. salt
3/4 to 1 c. water
1 lime, zested and cut into wedges
4 small, ripe bananas
1 c. canola oil for frying
1 tbsp. sugar

How to prepare :

In a medium bowl, combine flour and salt.

Add enough water to make a smooth batter that is somewhat thick. Add lime zest and mix well.

Peel bananas and dip them in the batter 2 or 3 times, until well coated.

In a deep skillet, heat oil to 375°F, or until a piece of bread browns in 30 seconds.

Place bananas in the oil slowly and carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.

To serve, arrange bananas on a plate and sprinkle with sugar.

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Taliwang Chicken (Ayam Taliwang)

Ingredients & spices :

1 whole chicken, butterflied and flattened
100 ml vegetables oil
1 lime. squashed

Paste:

14 dried red chilli
12 shallots
8 clove garlic
100 gr tomatoes
2 tsp fried shrimp paste
2 tsp salt
25 gr javanesse sugar
5 cm Kencur (lesser galangal)

How to prepare :

Heat oil and saute spices paste unil fragrant. Remove from pan

Add lime squash to spices paste, mix well

Baste the chicken with spices paste until whole chicken covered

Bring to 180 degree Celcius oven for 1 hour. Turn over and baste again with spices paste once. Remove from oven.

Finnaly grill chicken slowly on charcoal until half dry

Ready to serve (Serve with remaining spices paste)

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Sweet Soy Bean Cake (Tempe Bacem)

Ingredients & spices :

500 gr soy bean (tempe), cut inti 4 x 2 cm
750 ml coconut water (coconut juice)
700 gr brown sugar
3 tbs sweet soya sauce
1 cm galangan, bruised
2 salam leave

Paste:

6 shallots
3 clove garlic
1 tsp corriander
1/2 tsp cumin
1 tsp salt

How to prepare :

put soy bean (tempe) inside pan, pour coconut water, spices paste and all ingredients.

bring to boil and switch to small heatt until dired.

Deep fry the soy bean (tempe) with medium heat until golden brown color.

Ready to serve.

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Fried Beef With Chili (Dendeng Balado)

Ingredients & Spices :

500 g beef sirloin, thinly sliced
2 tbsp lime juice
1/2 tsp salt
Oil for deep frying
15 red chilies cut half length-wise or roughly pounded
3 tbsp sliced shallots
2 tbsp lime juice
4 kaffir lime leaves
1/2 tsp salt
8 tbsp oil

How to prepare :

In a bowl, mix lime juice and salt to marinate beef, let stand for 10 minutes

Deep-fry the beef until cooked and crispy, set aside.

Saute the sliced shallots over medium heat until fragrant, add kaffir lime leaves and chilies, stir until the chilies are crisp.

Add lime juice and salt.

Add the crispy beef and mix well.

Ready to serve.

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Fish in Sour and Spicy Sauce (Ikan Asam Pedas)

Ingredients & spices :

1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 small chilies
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste

How to prepare :

Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.

Chop very finely the shallots, ginger, garlic and chilies, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).

Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.

Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.

Ready to serve.

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Pindang Milkfish (Pindang Bandeng)

Ingredients & spices :

3 lbs. Milk fish (or 2 whole)
3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt to taste
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4" rings)
3 tiny red chilies
1/2 inch Galangal

How to prepare :

Cut each fish into 2 crosswise.

Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.

Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.

Add tiny red chilies, Holland red peppers, lemon grass, salam leaf, and galangal.

Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.

Simmer until fish pieces are cooked and tender.

Serve hot.

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Black Sticking Kleefrijst Dessert (Bubur Ketan Hitam)

Ingredients :

240 g Black glutinous rice
(washed & drained)
60 g White glutinous rice (pulut)
(washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt

How to prepare :

Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick coconut milk.

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