Recipes Indonesian Food

INGREDIENTS:

2 tsp ground coriander
1 tsp freshly ground pepper
6 shallots, peeled and chopped fine
3 garlic cloves, minced
1 tsp salt
1 tbs sugar

Fritters:

2 1/2 c frozen or fresh corn, cut from the cob
1 tbs chives, finely chopped
1 egg, beaten
2 tbs flour
1 c canola oil for frying

PREPARATION:

To make the spice paste, combine all ingredients in a medium bowl. Set aside.
Grind corn kernels in a food processor or blender.
Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce.

INGREDIENTS:

2 ounces fresh bean sprouts
6 ounces tofu, drained
4 eggs, beaten with a little
1/2 teaspoon salt
1 teaspoon vegetable oil
2 red chilies or green chilies, deseeded, thinly sliced
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon white vinegar
2-3 tablespoons fried crushed peanuts
3 tablespoons shallots, flakes fried
1 tablespoon chopped fresh parsley

PREPARATION:

Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.
Mash the tofu or chop very small.Combine tofu, eggs and salt in a bowlHeat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way.Top each with sprouts and chiles.Combine the soy sauce and vineger. Drizzle over the omelets.Garnish with peanuts, shallot flakes and parsley leaves.

INGREDIENTS:

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs

PREPARATION:

Preheat oven to 350°F,Grease 2 9-inch round cake pans.
Dust with flour and tap out the excess; set pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.Stop and scrape down the sides of the bowl.
On medium low speed, continue to blend for 2-3 minutes more,Pour batter into prepared pans and smooth it out.Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
Allow to cool in the pans on a wire rack for 20 minutes.Now is the time to start preparing your frosting.Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.

INGREDIENTS:

5 tablespoons sugar
5 tablespoons water
2 avocados
1/2 cup cold milk
1 cup chocolate milk
1/2 cup crushed ice

PREPARATION:

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.

INGREDIENTS:

1x chicken, non-broiler (2 pieces of breasts and 2 pieces of thighs)
4x shallots
2x garlic cloves
1/2tsp coriander seeds
1/2tsp cumin seeds
6x candlenuts
2x salam leaves
1x lemongrass stalk
3/4x inch galangal (lengkuas)
4x lime leaves (jeruk purut)
1 1/2x liters coconut milk (santan)
1tbl sweet soy sauce
Salt to taste
Freshly-ground white pepper to taste

PREPARATION:

Fry coriander and cumin seeds (without oil) then grind them with shallots, garlic, candlenuts, lemongrass stalk and lengkuas until fine.
Fry the chicken and the spices until fragrant, then stir evenly. Add salam leaves, lime leaves, coconut milk, salt and pepper to taste. After the coconut milk shrinks take the chicken out. Finally, smear the chicken with sweet ketchup then grill it until even.
Ready to serve.This recipe yields 3 to 4 servings.

INGREDIENTS:

1x garlic clove crushed
1tsp salt
1/4lb fermented soybean cake (tempe) sliced 2" long
and 1/2" thick
1/4cup vegetable oil
2x hot red chilies seeded and sliced
1/4tsp shrimp paste (terasi)
1/4cup chopped ripe tomato

PREPARATION:

Mix together the garlic and salt, rub this all over the fermented soybean cake. Set it aside for about 15 minutes.
Heat the oil in a wok or skillet, fry the fermented soybean cake over medium heat for about 3 minutes, or until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies, shrimp paste and tomato to form a paste. Serve the fried fermented soybean cakes with the paste.
This recipe yields 5 servings.

INGREDIENTS:

9 1/8oz rice flour
5 1/4oz granulated sugar
4x eggs
1/2tsp cinnamon powder
2cup coconut milk from 1 coconut
Cooking oil for greasing

PREPARATION:

Mix the flour and sugar thoroughly. Add beaten eggs, stir well. Pour the coconut milk and cinnamon into the flour mixture. Stir well.
Heat the cookie mold over a low flame, grease with cooking oil. Put 2 tablespoons of dough into mold and smooth out with the back of the spoon. Close the mold by joining the two halves.
Bake over a low flame on each side for about 5 minutes. After the dough is golden brown, roll it right away. Cool on a rack.
This recipe yields 50 rolls.
Comments: The cinnamon cookie mold usually has carvings in different shapes on both inner sides of the iron sheet. These shapes usually are circles with lace like edges.
When pouring in the mix, keep the mold flat to ensure that the dough does not spread. Smooth the dough out on the circle shape section of the mold.
Roll the dough when it is still hot. If not, the cookie will dry out and will not be able to be rolled. To be safe, roll while the cookie is still in the mold over heat. Start by hand, then roll again with the help of a small spatula. Remove and let cool.
Keep the dough not too thin but not too thick. If it is too watery or thin, the dough will not be able to stick to the mold, and will spread out of place. Because the dryness of rice flour varies, do a test: if it is too watery, add flour. If it is too thick, add water.
Yield: 50 rolls

INGREDIENTS:

8tbl oil
4x garlic cloves peeled and sliced
1 1/2lb minced or ground beef
2med shallots minced
1med onion halved and sliced
2tbl chopped Chinese celery leaves
1tbl curry powder
4x eggs
1x green onion stalk finely sliced
Salt to taste
Freshly-ground white pepper to taste

DOUGH :

2cup white flour (unbleached preferred)
3tbl oil
3/4cup water
1pch salt


PREPARATION:

Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
While dough is resting, make the filling. Hear oil and saute garlic and shallots for a few seconds. Add ground beef and stir-fry over medium-high heat until the meat changes color. Add onion and celery leaves and continue stir-frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.
To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.
Heat a large heavy frying pan or griddle with 2 tablespoons oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the filling mixture. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with vegetables pickles and sliced chilies.
This recipe yields 4 martabak.

INGREDIENTS:

3/4lb beef brisket cut 3/4" cubes
2x bay leaves
4x kaffir lime leaves
1x lemongrass stalk bruised
3/4x inch galangal (laos) bruised
Salt to taste
Freshly-ground white pepper to taste
6cup water
2tbl vegetable oil

SPICE PASTE :

4sm,shallots
2x garlic cloves
4x candlenuts
3x kluwek take out the
nut meat only
2x red chilies

GARNISH
1/4 lb short beansprouts
Basil leaves)

PREPARATION:

Heat 2 tablespoons oil and stir-fry the spice paste for a minute or two.
Add bay leaves, kaffir's lime leaves, galangal, lemongrass, salt and pepper. Stir-fry until fragrant. Add the beef cubes and stir fry for a minute.
Meanwhile, heat water in a large pot and add the stir-fried beef cubes and cook on low heat until the meat is tender and flavor of the spices have been absorbed. If the water level dropped too much, add hot water.
Serve with beansprouts and basil
This recipe yields 3 to 4 servings.

INGREDIENTS:

1x Durian
6oz Butter (3/4 cup)
5oz Sugar (2/3 cup)
4x Egg, separated
6oz Flour (3/4 cup)

PREPARATION:

Preheat oven to 350 F.
Remove flesh from the durian and discard the seeds. Puree the flesh in a food processor. Beat butter and sugar together until smooth, then beat in the egg yolks. Sift flour and beat it into the butter mixture. Beat in the durian pulp.Whip egg whites into stiff peaks and fold them into the mixture. Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done when tested with a toothpick.Yield: 8 to 10 servings.

3 pcs Cucumber, large
1 pcs Onion, med
1 pcs Thai chile
dressing
1/4cup Vinegar, white
1/4cup Oil
1/2tsp Salt
2tsp Sugar
1/2tsp Garlic powder

PREPARATION:

Peel and thinly slice the cucumbers. Slice the onion thinly. 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.

INGREDIENTS:

1pcs Chicken, frying, cut up
2 Chilies, split
1 Onion, small, sliced
2tbl Coriander seed, ground
1tbl Caraway seed, ground
1tbl Turmeric
Salt
2tbl Tamarind juice
2tbl Brown sugar
1cup Coconut milk
Oil

PREPARATION:

Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed.
Heat oil and deep fry chicken until golden brown.

INGREDIENTS:

4 1/2 cups, Coconut milk
1/2 teaspoon, Ground black pepper
1 teaspoon, Finely grated lemon rind
1/2 teaspoon, Ground nutmeg or mace
1/4 teaspoon, Ground cloves
1, Daun salam or 3 curry leaves
2 1/2 teaspoons, Salt
500g, Long grain rice

PREPARATION:

Put the coconut milk with all the flavorings and spices and salt into a large saucepan with a well-fitting lid.
Bring slowly to the boil, uncovered. Stir in the rice and return to the boil. Then turn heat very low, cover and steam for 20 minutes. Uncover, fork the rice lightly from around sides of pan, mixing in all the coconut milk that has not been absorbed. Replace lid for 5 minutes. Serve hot with other fried chicken dishes or curries and hot sambals.

INGREDIENTS:

1 (750g), Carp
1, Lime, extract juice
1 1/2 teaspoons, Salt
10 cm, Turmeric, thinly sliced
3 cm, Galangal, thinly sliced
5, Salam leaves or bay leaves as substitute
3 stalks, Lemon grass, halved, bruised
7, Shallots, thinly sliced
3 cloves, Garlic, thinly sliced
2, Red chilies, sliced coarsely
10, Bird's eye chilies
25 g, Basil leaves
2, Tomatoes, chopped

PREPARATION:

Clean and gut the fish and remove scales.Cut off the fins and gills, then rinse the fish under running water.Score the sides, then rub with lime juice and 1/2 teaspoon salt.Let it stand for 30 minutes.Mix the other ingredients with 1 teaspoon salt and rub it on the fish. Wrap the spiced fish with banana leaves and tie both ends. Grill over hot charcoal or bake in an oven until cooked and dry. Serve hot.