Recipes Indonesian Food

INGREDIENTS:

4, Spring chicken
1, Spring onions, chopped
2, Red chilies, chopped
2 cloves, Garlic, crushed
2, Medium chopped onions
1/4 cup, Peanut oil
1/4 cup, Lemon juice

PREPARATION:

Cut the chicken in half along the breast and backbone.
Press down on each half to flatten it slightly.
Combine the onion, spring onion, chili, garlic, oil and lemon juice in a food processor and process until smooth.
Spoon the mixture over the chickens; cover and marinade for 1 hour or overnight in the refrigerator.
Preheat the oven to a moderate 180oC.
Using tongs, remove the chickens from the marinade, reserving the marinade.
Place the chicken in a baking dish in a single layer.
Bake for 40 minutes, or until cooked and browned, brushing occasionally with the marinade.
Serve with rice or noodles, and a vegetable dish.

INGREDIENTS:

250 g, Shrimps, shelled, finely chopped (keep shells for stock)
1 1/2 liter, Water
2 tablespoons, Margarine
25 g, Mushrooms, soaked in hot water
1 (250g), Yam bean, cut into strips 1/2 X 1/2 X 5 cm
3, Spring onions, thinly sliced
2 sprigs, Chinese parsley, coarsely sliced
25, Dried lily buds, soaked in hot water until tender, knotted
Fried shallots
Salt

Fish Balls

250 g, Fish fillet (Spanish mackerel or Snapper)
175 g, Cornflour
25 g, Flour
1, Egg white
1 1/2 teaspoon, Salt
100 cc, Water

Spices (ground)

6 cloves , Garlic
1 teaspoon, Peppercorns



PREPARATION:

stock

Roast the shrimp shells until they turn red.
Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour.
Strain the stock, reduce heat and continue to cook until the stock boils.

Fish Balls

Mix ingredients for fish balls.
Shape a teaspoon of mixture into balls.
Toss into boiling water until just cooked.

Method

Heat margarine and sauté ground spices.
Add shrimps, mushrooms, lily buds and yam bean.
Continue to fry until soft.
Add to the shrimp stock.
Before removing from heat, add fish balls, salt, spring onion and parsley.
Garnish with fried shallots and serve with chili sauce.

INGREDIENTS:

400g,Large shrimps
1 teaspoon, Turmeric powder
3 tablespoons, Cooking oil
3/4 teaspoon, Mustard seeds
2 stalks, Curry leaves
1pcs, Bombay onions, halved and sliced finely
1pcs, Tomato, quartered
3 tablespoons, Chili paste
1 tablespoon, Coriander powder
1/2 teaspoon, Fenugreek powder
3 cloves, Garlic, pounded
1/2 cup, Lime juice
Seasoning, Pinch of salt and sugar to taste

PREPARATION:

Toss the shrimps in the salt and turmeric powder and set aside. Heat oil to moderate heat.
Mix mustard seeds, curry leaves, Bombay onions and tomato.Fry mixture until fragrant and then add in chili paste, coriander powder, fenugreek powder, garlic and lime juice. Add shrimps and seasoning to taste and simmer until gravy turns fairly dry. Serve with a garnishing of chopped coriander leaves.

INGREDIENTS:

500 gram wheat flour
150 gram granulated sugar
½ Tbs. cocoa powder
½ tsp. salt
½ tsp. vanilla
2 eggs, lightly beaten
1 Tbs. cooking oil
100 cc water
800 cc oil for frying

PREPARATION:

Thoroughly mix sugar, salt and vanilla. Add the beaten eggs and stir well. Add oil, stir once more, and then divide in half.
Divide the flour in half as well. Take 1 Tbs of flour from one part and add it to the other. Mix the flour with each half of the sugar and egg mixture. Add cocoa powder to the smaller mix. Add 50 cc of water to each half. Knead until smooth and not sticky to the touch. There will be two types of dough, white and brown. Separately, roll both pieces of dough out on a plastic covered cutting board until they are about 1 mm thick. Place the two together, then roll up. Wrap with plastic and place in the refrigerator for approximately an hour or until the dough hardens. With a sharp knife, cut the dough vertically into flat cylinders about 2 mm thick. Flatten once more with a rolling pin. Fry in hot oil until crisp. Remove, drain.

INGREDIENTS:

570cc or 30 egg yolks
525-600 g butter, whipped or melted
100 g flour, sifted
300 g granulated sugar
3 Tbs. sweetened condensed milk
1 Tbs. special layer cake extract (optional)
15 g powdered milk
½ tps. powdered vanilla extract

PREPARATION:

Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high soft peak. Stir in the layer cake extract, flour and butter. The batter should be very thick.
Place wax paper at the bottom of a 8x8x8 inch buttered baking pan. Spread butter on top of the wax paper as well. Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.
Remove from oven and press the cake evenly and then spread butter (not to much, just for flavoring) on cake top. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished. Serve when cool. Makes 30 slices.

INGREDIENTS:

350 grams rice flour
some water
150 grams all purpose flour
400 grams sugar
200 cc warm water
2 Tsp baking soda
250 cc club soda
200 grams fermented cassava / tapioca (tape singkong)
1 Tsp vanilla
food coloring (your choice of 3 or 4 colors)
salt to taste

PREPARATION:

Add enough water to the rice flour so that its weight increases to 500 grams. Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth. Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.

INGREDIENTS:

1 small cucumber, sliced thin
1 cup thinly sliced jicama
1 cup cubed firm ripe papaya
1 star apple (carambola), sliced
1 to 2 cups cubed fresh or canned ripe pineapple
1 firm green pear, cubed
1 firm tart apple, cubed

Sauce :

3 tablespoons dry roasted peanuts
1 or 2 hot red chilies, sliced and seeded
1/2 cup brown sugar
1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained
1 small green banana, sliced (optional)

PREPARATION:

Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.

In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste. It is traditional to serve the sauce and fruit separately. Each diner may then select the fruit and dip it into the thick sauce. The modern method is to toss the fruit and sauce together and serve the salad at room temperature.

INGREDIENTS:

240 g Black glutinous rice (washed & drained)
60 g White glutinous rice (pulut) (washed & drained)
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
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar

PREPARATION:

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.

INGREDIENTS:

500 g. Beef, cut into pieces 3/4 cm wide
1/4 teaspoon. Pepper
2-3 tablespoon. Margarine

Sauce

100 cc. Stock Beef
2 1/4, Cloves
1 tablespoon, Nutmeg, bruised
1-2 teaspoons, Tomato sauce & Sweet soy sauce


PREPARATION:

Tenderize beef by laying the pieces on a flat surface and pounding with the back of the knife.
Rub beef with pepper, nutmeg and salt.
Serve beef with carrots, French beans, potatoes and sauce.
Heat margarine in a pan and fry beef until golden brown.
Remove from the pan and set aside.

Methode Sauce : Pour stock into the pan with the margarine from frying beef. Add the other sauce ingredients and simmer over low heat.

INGREDIENTS:

120g sliced meat or shrimps
2 teaspoons dark soy sauce
some salt
1 teaspoon cornstarch
some pepper
200g potatoes
1 large onion
2 red chillies
1 tomato
some cooking oil
3 teaspoons sweet dark sauce
100g Indonesian green peas ( stick peas or petai )

PREPARATION:

If using meat slices, marinate with 1 teaspoon of dark soy sauce, some salt, cornstarch and pepper for 10 minutes. Peel, dice and deep-fry potatoes. Rinse and halve petai. Cut onion into thick shreds. Remove chilli seeds then slice. Dice tomato.
Blanch petai in hot oil and remove. Heat up cooking oil and stir-fry the meat till cooked. Set aside.
Heat up more oil and saute onions till they turn transparent. Add potato, petai and meat and stir-fry evenly. Then add tomatoes and red chillies.
Add 2 teaspoons of dark soy sauce, some salt and Sweet dark sauce and stir evenly.

INGREDIENTS:

1 lb. purple eggplants
1 Tbs. lime juice
15 Tbs. vegetable oil
100 gram red chilies
½ tsp. salt
1 tomato
½ tsp. shrimp paste
7 small-sized shallots

PREPARATION:

Cut each eggplant in half and cut again in 2 or 4 pieces.
Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
Open cover and turn the eggplants side to side until soft and well cooked.
Put eggplant pieces onto a serving platter.
Combine all spice paste ingredients and grind coarsely.
Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.

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

PREPARATION:

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

INGREDIENTS:

1 cup rice flour
i tbsp corn flour
Salt and sugar to taste
250 gm bananas (half peeled and cut into pieces)
4½ coconut milk
Banana leaves (for wrapping)

PREPARATION:

Put rice flour, corn flour, coconut milk and salt into a pot and mix evenly.
Add sugar to taste.Heat the mixture on medium heat, constantly stirring until the mixture turns 'custard like' (very thick).
Put a tablespoon of the mixture into cupcakes (or banana leaves) and top the mixture with a slice of banana. Steam for 15 minutes.

INGREDIENTS:

1 T Oil
Sliver of shrimp paste
1 md Onion, finely chopped
2 Cloves garlic, chopped
1 t Turmeric
1/2 t Lemon grass
1 t Sambal oelek
1 t Salt
1 c Coconut milk
450 g Shelled frozen prawns

PREPARATION:

Heat oil and lightly saute onion and garlic. Add garlic, turmeric, cummin
and lemon grass. Stir and add sambal oelek, shrimp paste and salt. Stir
again.

Add coconut milk and bring to a boil. Lower heat and add prawns. Simmer
uncovered for 15-20 mins.

Serve with rice.

INGREDIENTS:

1 T Vegetable oil
2 Cloves garlic
1 t Turmeric
1/2 t Ginger
Sliced thinly
1 t Salt, or to taste
1 1/2 c Coconut milk
1 Salam leaf
3 Lemon grass leaves
450 g Top round or lean beef

PREPARATION:

Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Saute
lightly.

Then add meat and crushed chillies. Saute 3 minutes, stirring frequently.
Add salt and chillies and mix well
Pour coconut milk over meat and add salam leaf. Cover and cook over low
heat until almost dry.

INGREDIENTS:

2 Eggs
6 T Flour
2 Ripe bananas
Oil for deep frying
Cinnamon sugar

PREPARATION:

Slightly beat eggs and mix with flour and half cup water.

Mash bananas with fork and mix thoroughly with flour and egg mixture.
Deep-fry banana and flour mixture by the tablespoonful in hot oil until
golden brown.
Drain on absorbent paper and dust with cinnamon sugar.

INGREDIENTS:

8 ounces butter, softened
1 cup sugar
10 large eggs, separated
1 pinch salt
1 1/4 cups flour, sifted
2 tablespoons confectioners' sugar

Spice Paste :

2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground aniseed
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoon flour

PREPARATION:

Preheat broiler.
Line the bottom of a buttered 9" springform pan with wax paper and butter the wax paper.
Optional Chocoate layer:.
Melt chocolate and 3 tablespoon butter and mix to blend, set aside.
In a large bowl cream 2 sticks butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time.
In another large bowl, using clean dry beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in flour.
Divide batter between two bowls.
Mix the spice mixture together.
Add the spice mixture to one bowl of batter and mix in well.
Pour about ½ cup of the spice batter into the pan, spreading to form a thin (crepe to pancake thickness) layer. Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ½ cup of the plain batter over the top and broil until firm. Spread the optional 1/4 cup warmed jam if using. Repeat layering spice batter then plain batter then spread 1/4 cup melted chocolate topping with the spice batter. Be careful spreading the batter. Broil till lightly browned following with plain batter and repeat till all batter and fillings are used.
Let cake chill to firm chocolate and jam, then remove from pan. Bring to room temperature.

INGREDIENTS:

200 gram stew meat water
3 tbs. vegetable oil
2 chayotes, peeled and cubed
2 spring onions, sliced in 1 cm slices
¼ cup flat-leaved parsley minced
1 tsp. tamarind, dissolved in 1 Tbs. water
1 Tbs. fried onions

Spice Paste 10 red chilies :

4 cloves garlic
2 candlenuts
1 cm fresh ginger
¼ tsp ground pepper
1 tbs dried shrimp, soaked briefly in hot water and drained
salt to taste

PREPARATION:

Heat the oil and fry the spice-paste until fragrant. Add the meat and stir it around until the spice are well-mixed with the meat. Add the broth.Simmer the meat in water to cover, together with the salt, until tender. Remove and slice the meat in 1x2 cm cubes. Set aside 1 Liter of the broth.
Let it come to a boil, then add the chayotes, spring onions, minced parsley and tamarind water. Serve with fried onions/shallots scattered on top.
Makes 3-4 servings.

INGREDIENTS:

1 fresh red or green semihot chili, cut into thin slices
1 clove garlic, sliced
1 teaspoon salt
2 small slices kencur, soaked in water for thirty minutes (optional)
3 tablespoons crunchy peanut butter
1 teaspoon tamarind, dissolved in 1 tablespoon water
2 teaspoons sugar
1 cup thin-sliced cucumbers
1 cup fresh bean sprouts
1 cup lettuce, broken into bite-size pieces

PREPARATION:

Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish. Add the tamarind liquid and sugar. Mix well. Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.
Makes 4 servings, with other dishes.

INGREDIENTS:

1 lg Eggplant
3 Garlic cloves, -sliced or chopped
4 tb Onion, chopped
1 1/2 c Tomatoes (fresh), ripe
1 t Sugar
1 t Salt
2 ts Red hot chili peppers, -fresh
1/2 c Water
2 tb Vegetable oil

PREPARATION:

Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.
Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately

INGREDIENTS:
600 gram tempe (fermented soybean cake) - not tofu
200 ml water
½ tsp. slaked lime water
100 gr. rice flour mixed with 25 gram cornstarch
vegetable oil
4 candlenuts
1 clove garlic
1 tsp. coriander seeds
salt to taste
1 cm fresh kencur

PREPARATION:
Slice the tempe in thin 3½ x 5 cm squares. Set aside.

Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.

Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.

OVERVIEW:
Urap is mix all vegetable with Coconut

INGREDIENTS:
8 oz fresh green beans
8 oz bean sprouts
1 cup fresh grated coconut
1 small onion, finely chopped
½ tsp. chilli sauce (sambal ulek)
1 tsp. salt
4 carrots
1 can bamboo shoots
½ small cabbage
2 Tbs. lime juice
½ tsp. dried shrimp paste (terasi)

PREPARATION:
String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.
Scrub carrot and cut into thin strips, cook until tender. Drain well.
Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.


Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.
Cut bamboo shoots into strips the same size as the beans.
Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served. Put vegetables in a steamer and steam for 5-8 minutes.
Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.
Makes 6-8 servings.

OVERVIEW:
Asinan is funny food from indonesian with cucumber

INGREDIENTS:
3 ea Cucumber, large
1 ea Onion, med
1 ea Thai chile dressing
1/4 c Vinegar, white
1/4 c Oil
1/2 t Salt
2 t Sugar
1/2 t Garlic powder

PREPARATION:
Slice the onion thinly. Peel and thinly slice the cucumbers. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.

OVERVIEW:
Fish in a hot coconut sauce.

INGREDIENTS:
500 gr Mackerel
Salt
2 Onions
1 tablespoon Sambal Ulek
1 stalk lemongrass
1 teaspoon trassi
1 slice galangal
400 ml (one tin) Coconut milk
1-2 laurel leaves
1 Daun jeruk purut
Oil

PREPARATION:
Using a mortar & pestle or food processor, make a paste from the onions, sambal, lemongrass, trassi and galangal. Season the fish and fry on both sides in the oil to a golden colour. Don't overcook, the fish must remain firm. set aside. Add the coconut milk and, on a low flame, reduced the sauce to about halve its volume . place the fish in the sauce and add the laurel and jeruk purut leaves and simmer for a few more minutes. Serve with boiled rice.

OVERVIEW:
Indonesian fried rice and many more dishes including chips (french fries). Why not serve it at your next barbecue party.

INGREDIENTS:
1 small Onion
30 gr Dark Brown Sugar
20 ml Kecap Manis
1 teaspoon Coriander
½ teaspoon Cumin
3 tablespoons Peanutbutter
1 stalk Lemon grass (crushed)
1 tablespoon Lemon juice
1 tablespoon groundnut oil
1 teaspoon Sambal Ulek
Coconut Milk or Water

PREPARATION:
Finely dice a small onion. Put the oil in a small saucepan and soften the onion,
Slowly heat on low flame adding liquid as required to make it into a smooth sauce.add all other ingredients except coconut milk/water.
Remove Lemongrass before serving.

OVERVIEW:
Serundeng is a mixture beef of grated coconut, peanuts, onions and spices. It is usually sprinkled over your rice to enhance the flavour and texture. Place in a small bowl on your table, so diners can help themselves. It will keep in a airtight jar for a considerable time.

INGREDIENTS:
250 gr. grated Coconut
2 cloves Garlic
2 tablespoons Brown Sugar
100 cc Tamarind extract
4 Shallots
1 stalk Lemongrass (bruised)
150 gr. Peanuts (unsalted)
2 tablespoons peanut oil

Spice's :

1 teaspoon Trassi (toasted)
1 teaspoon ground Cumin
2 teaspoons ground Coriander
½ teaspoon ground Turmeric

PREPARATION:
1. Make Shallots and garlic into paste using a pestle & mortar or food processor.
2. Heat oil in wok or frying pan.
3. Mix all ingredients and slowly fry over low heat, stirring continuously, until golden brown.
4. If the mix is still to wet after getting the right colour, slowly dry on a baking tray in a low oven. remove Lemongrass.
5. Leave to cool and store in airtight jar.

OVERVIEW:
Mixed vegetable pickle.

INGREDIENTS:
1 cucumber
2 big onions
3 red chillies
1 small cabbage
½ cup water
1 big carrot
1 cup vinegar
½ cup sugar
salt & pepper to taste

PREPARATION:
1. Peel, wash and slice all the vegetables except the cabbage.
2. Wash and shred the cabbage.
3. Rub salt into all the vegetables, in a large bowl. Leave covered for 3 hours.
4. Boil water, vinegar, sugar, salt and pepper. Remove from flame and cool.
5. Wash salt off vegetables. Put them into cooled solution and store in bottles.
6. Serve with boiled white rice and other dishes.
This will keep in the fridge for 1 to 2 weeks.

OVERVIEW:
a sambal With Shrimp taste.

INGREDIENTS:
25 red Chillies or Lomboks (approx. 6 - 9 cm. long).
3 teaspoons Salt.
2 teaspoon ground Trassi (see Ingredients page)

PREPARATION:
Combine sambal Ulek add Trassi at the same time as Salt.
Keeps in fridge upto 2 months.

OVERVIEW:
a sambal full chilli with union taste.

INGREDIENTS:
10 Chillies
200 gr. Onions
3 cloves Garlic
12 Candle nuts
1 tsp. Shrimp paste
3 tsp. brown Sugar
1 tsp.. Laos powder
125 cc. Tamarind liquid
2 sprigs Lemon grass
25 gr. creamed Coconut
2 tbs. Oil
Salt to taste

PREPARATION:
Combine Chilli, Onions, Garlic and Candle nuts in food Add Laos, Shrimp paste and sugar. Heat Oil in wok and add the mixture. processor into a coarse paste. Stir-fry until Onion are soft and slightly browned. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil floats on top. Remove Lemon grass. Let Sambal cool and then store in Jar. Refrigerate until needed. This should keep for 2-3 Months.
Instead of fresh Chillies you can use the equivalent amount of Sambal Oelek. This sambal is very tasty as a replacement of the fresh Chillies in my recipe for Nasi Goreng and can be used in many more of my recipes.

OVERVIEW:
Chuwhy sweet dessert wich Coconut for dessert

INGREDIENTS:
30 red Chillies or Lomboks (approx. 6 - 9 cm. long)
3 teaspoons Salt

PREPARATION:
Washing chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.
This sambal is perfect by your meal or for cooking and as a base for other sambals. Can be kept in fridge for about 1 to 2 months.

OVERVIEW:
Chuwhy sweet dessert wich Coconut for dessert

INGREDIENTS:
150 gr. Corn starch
200 gr. Goela Djawa ( Palm Sugar )
1/2 a Vanilla stick or Vanilla essence
475 ml. Water
pinch of Salt
200 gr. grated fresh Coconut

PREPARATION:
Use some of the cold water to make a thin paste with the corn starch. Add the sugar, vanilla and salt to the water and boil until sugar is dissolved. Remove from heat and stir in the corn-starch mix. Return to the stove and simmer for a further 3 minutes. Remove the vanilla stick and pour mixture in a tray so that the liquid is about 2 cm. deep. Leave to cool and cut in to 2 cm. square cubes. Grate coconut flesh and add a pinch of salt. Roll cubes through the coconut and serve.

OVERVIEW:
For the filling you use meat, chicken or seafood and a selection of vegetables.

INGREDIENTS:
200 gr. lean Chicken.
1 medium red Onion.
1 tsp. Sambal Ulek.
1 tsp. Trassi.
300 gr. White Cabbage.
250 Gr. Bean sprouts.
1 small tin Bamboo shoots.
1 large Carrot.
1 clove garlic.
2½ cm. Ginger root.
1 tbs. Kecap Manis.
2 tbs. Peanut oil.(groundnut)
Oil for deep frying

PREPARATION:
Boil the chicken and after cooling, slice in strips. set aside.
Wash and slice all the vegetables. set aside.
Heat your wok and add the oil. Slice Onion and ginger, mince garlic and soften in the wok. Add the Sambal and trassi and cook for a further 2 minutes. Add the vegetables, chicken and ketjap manis. Toss until vegetables are soft and just cooked. Follow instructions as below.
Cook in hot fat for about 5 minutes, Making sure both sides are browned equally. Serve with peanutsauce or just Soya and Chili sauce

OVERVIEW:
The rice (Ketan) used is sold as "Sticky" or "Glutonous" rice.Tasty Indonesian snack of Chicken wrapped in sticky rice.

INGREDIENTS:
450 gr. Ketan (see above).
150 gr. Chicken breast.
1 large red Onion.
1 stalk Lemongrass.
2 Tsp. Trassi.
2 Tsp. Cummin. (Ground)
2 Tsp. Coriander. (Ground)
250 ml. Coconut milk.
4 cloves Garlic.
2 Tbl. Oil.

PREPARATION:
Boil the chicken in some water. Set aside. Finely chop Onions, Garlic and Lemongrass.Boil the rice as explained above and leave to cool.
Heat oil in a wok and fry Onion, Garlic and Lemongrass mixture. When browned add chopped chicken and other spices. keep frying for a further 3 minutes then add the coconut milk and reduce so the mixture is almost dry again. Leave to cool. Follow procedure below to make the Ketans.

OVERVIEW:
A Peanut Crispy (Rempeyek) from which is delicious as a snack with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes.

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

PREPARATION:
Mix 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.

OVERVIEW:
A very spicy hot side-dish or menus made from potatoes with mixed with onion, garlic and peppers.

INGREDIENTS:
4 large potatoes
1 large onion
2 cloves garlic
1 tablespoon chili Chop
1 dessertspoon tamarind paste
1 tablespoon kecap manis
1 dessertspoon chopped parsly
oil
1 dessertspoon java sugar

PREPARATION:
Peel and halve the potatoes.Slace style 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.

OVERVIEW:
A traditional Food Indonesian with egg dish sauce chili served with a meal.

INGREDIENTS:
4 Eggs
2 cloves Garlic
½ teaspoon Trassi
1 red pepper
2½ cm Galangal root
2 Tablespoon Oil
3 Shallots
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.

OVERVIEW:
This is another recipe is from java traditional combine modern style.

INGREDIENTS:
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)
1 cucumber(scored & sliced)
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's:
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

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.

OVERVIEW:
A very simple but tasty recipe which makes a nice side dish with Beef grill

INGREDIENTS:
1 ltr tin French beans
3 tbs Kecap Manis
1 tbs cooking oil
1 Onion
1 Clove Garlic
1 tsp ground ginger
1 tsp Sugar
1 tbs Sambal Ulek
1 tin tomatoes

PREPARATION:
Dice the onion and crush the garlic.Dice the tomatoes and add with the juice to the onion mix. Fry in the oil for several minutes.Add the Ginger, Sugar and Sambal ulek and fry for a further minute.Bring to boil. Add drained Beans and Kecap Manis. Heath through and serve.

OVERVIEW:
Mixed vegetable dish with coconut, with White Cabbage, French green beans, Carrots, Tauge, Bamboo shoots, etc. Very nice as a main or side dish with plain boiled rice.

INGREDIENTS:
1 Onion.
2 Cloves of Garlic.
800 gr. Mixed Vegetables.
350 ml. Coconut milk
350 ml. Chicken stock
2 tablespoons Kecap Manis.
Pinch of Pepper and salt.
2 Eggs (Hard boiled)
250 gr. Chicken breast.(boiled)
2 teaspoons Sambal Ulek or 1 fresh hot Chilli.
3 tablespoons Peanut oil.
1 teaspoon Laos powder.

PREPARATION:
Puree the onions, garlic and (Chili Chop) sambal ulek in a blender. Add Laos powder.Heat oil in a wok and stir fry the paste for 2 min.Stir in the coconut milk and Chicken stock.Bring to boil.Add the vegetables in order of cooking time. Simmer until all vegetables are tender but still crunchy. Add Kecap Manis,Salt and Pepper, finely sliced Chicken and quartered Eggs and boil for a further minute.
Serve hot.

INGREDIENTS:
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

PREPARATION:
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.

OVERVIEW:
Banana Pan cakes is Simple dessert, from sulawesi

INGREDIENTS:
1 teasp Active Dry Yeast
2 tbsp Sugar
1/4 teasp Salt
240ml/8fl.oz. Warm Water
3 Ripe Bananas
150g/+5oz Rice Flour
Vegetable Oil

PREPARATION:
1. Place the yeast, sugar, salt and water in a large mixing bowl and stir to dissolve.

2. Peel the bananas, place in a shallow dish and to a smooth consistency.

3. Add the mashed banana and flour to the yeast mixture and mix well to form a batter. Set aside to stand 30 minutes.

4. Preheat the oven to low. Brush a frying pan with oil and heat until hot. Pour in about 90ml/3fl.oz. of the batter and cook over a medium heat until just set.

5. Turn the pancake and continue to cook over a medium/low heat until golden and risen.

6. Transfer to the oven to keep warm whilst you cook the remaining pancakes. Serve warm with Golden or Maple Syrup.

OVERVIEW:
This is Traditional Dessert from Surabaya, Indonesia, I especially enjoy the part when the palm sugar oozing out from the rice balls in my mouth

INGREDIENTS:
300 grm glutinous rice flour / sweet rice flour
275 ml water (approx)
1/4 tsp salt
5-6 pandan/suji leaves
green food colouring (optional)
1 tsp alkaline water
100 gram palm sugar, finely grated/chopped
1/3 C dessicated coconut, add 1/4 tsp salt and some water to moist, then steamed for 10-15min (skip the addition of water when using fresh grated coconut)

PREPARATION:
Using blender/ chopper, blend pandan leaves and some of the measured water till very smooth.Strain to get the juice. Soak the pandan in some more water once again, to get more juice. This step is not to get the colour but more of getting the flavour of pandan leaves.
Mix rest of water with the pandan juice, add alkaline water, add food colouring (if using)
Mix 1/4 tsp salt with the flour Add water bit by bit...till the dough can be rolled into small balls (2-3cm diameter). Use your best judgment, you may or may not need to add more water. Flatten one small ball dough, put some palm sugar at the centre, then close the dough and roll again to form a ball. In the meantime...boil 500ml water in a deep pan. Put the rice balls into the boiling water, wait until they float (read: cooked), drain them. Roll cooked rice balls on dessicated coconut until they are covered. Serve warm.

OVERVIEW:
Mild chicken Chili and very hot combine 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:
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. Remove seeds from the peppers. Make the peppers, garlic and nuts into a smooth
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.

OVERVIEW:
From Madura city a spicy Indonesian chicken soup. Ideal as a lunch dish or served with boiled rice.
INGREDIENTS:
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

PREPARATION:
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 Soya.
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.

OVERVIEW:
Hot Sauce and Tasty Kalio chicken in coconut sauce.

INGREDIENTS:
1 Chicken
16 Shallots
4 Cloves of Garlic
12 Red Peppers
4 cm Turmeric root
2 cm Ginger root
3 cm Galingale root
4 tsp Coriander
1 Coconut
2 Turmeric leaves
4 Kaffir Lime leaves
2 strands Lemon grass
salt to taste

PREPARATION:
Divide chicken into 8 pieces and set aside.Chop Shallots, Garlic, Peppers, Turmeric, Ginger and Galingale and puree in blender.Grate the Coconut flesh and add to 1 ltr. of hot water and puree in your blender.Add this mix to the coconut milk and bring slowly to boil. Add the Chicken, Turmeric, Lime leaves and bruised Lemon grass and simmer for about 1 hour. Lift the lid from your pan for the last 15 min. of boiling. Remove the leaves and Lemon grass before serving.

OVERVIEW:
Menus Balinese Fried Chicken. is favorite menus people on Indonesian Country

INGREDIENTS:
4 Chicken portions
1 Onion
2 Garlic cloves
1 tbs Kecap Manis
2 tsp Sambal Ulek
1 tsp soft brown sugar
4 Kemiri nuts
2½ cm fresh Ginger
250 ml Coconut milk

PREPARATION:
Puree the Onions, Garlic, Ginger, Kemiri and Sambal Ulek in a blender or pestle.
Heat some oil in a large, deep frying pan and brown the chicken on all sides for about 10 mins. Remove chicken and set aside.
Stir-fry the puree for 5 min. in the same frying pan. Add remaining ingredients and bring to boil. Add the chicken and simmer for 30 min. until tender. Serve hot.

OVERVIEW:
Pork in sweet soya sauce.

INGREDIENTS:
500 gr Tender Pork.
3 cm fresh Ginger.
1 large Onion.
2 Garlic cloves.
30 gr dark sugar.
½ cup Kecap Manis.
2 cups Water.
Lemon juice.
1 stock cube.
Pepper & Salt.

PREPARATION:
Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt.
Fry in small saucepan until Onion is soft and the pork is dark.
Add the Kecap Manis (sweet indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min.
Serve with boiled or fried rice.

OVERVIEW:
This is a Indonesian main dish of Chinese origin. Can be eaten as a main course with plain white rice. If used as a side dish, reduce amounts accordingly.
PS. It's essential that you also prepare the special sauce with this recipe.

INGREDIENTS:
500 gr. Fillet of Pork (Tenderlion)
Half a White Cabbage
Marinade:
2 teaspoons Djahe (Ginger)
1 teaspoon Garlicpowder
1 teaspoon Laospowder (Lengkuas or Galangal)
1 teaspoon Onion powder
2 tablespoons Kecap Manis (sweet Indonesian soya sauce)
Pepper & Salt to taste

PREPARATION:
Clean the fillet of pork. Mix all the marinade ingredients and spread over the fillet. Leave for min. 1 hour.
Roast fillet in oven at 220 centigrade for about 30 min. until tender.