Recipes Indonesian Food

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:

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:

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 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:

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.

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:
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:
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:
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.

OVERVIEW:
Fried egg noodles. Favourite Lunch or light Supper dish

INGREDIENTS:
350 gr. Medium Egg noodles
100 gr. Diced Pork Fillet
50 gr. Small Prawns
1 medium Onion
2 Cloves of Garlic
1 Carrot
1 Small Leek
2 tsp. Sambal ulek
1 tsp. Trassi (shrimp paste)
3 tbs. Kecap Manis
3 tbs. Oil
Pepper & Salt

PREPARATION:
Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Kecap Manis.
Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.

OVERVIEW:
Spicy Indonesian beef dish in an almost dry coconut sauce. Suitable as a main or side dish.

INGREDIENTS:
500 gr. Rump steak.
2 Onions.
4 Garlic cloves.
3 Fresh red chillies.
2½ cm Ginger root.
1 teaspoon Turmeric.
1 tablespoon Paprika.
1 stalk Lemon grass.
3 Lime leaves.
600 ml Coconut milk.
75 ml water.

PREPARATION:
Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.

OVERVIEW:
Yellow, one of the four sacred colors makes this festive rice dish strikingly different from the normal, everyday steamed rice. The rice is cooked in lightly seasoned coconut milk and chicken stock for extra flavor, while the touch of oil in the coconut milk gives it a glistening appearance and keeps each grain separate.

INGREDIENTS:
1½ cups long grain rice, washed and drained
2½ cups coconut milk
¾ cup chicken stock
1 salam leaf
1 pandan leaf
1 stalk lemon grass, bruised
2 tbsp turmeric water
2 cm laos cut in 4 lengthwise slices
1 tbsp salt

PREPARATION:
Combine all ingredients in rice cooker or heavy stockpot and simmer, covered until don.
Helpful hints: if your are not using a rice cooker, cook the rice over high heat until the liquid comes to the bowl, then lower heat and cook gently so that the coconut milk does not catch and burn on the bottom of the pan. Remove the lemon grass and Laos before serving.

OVERVIEW:
There are about as many different ways of preparing Nasi Goreng in Bali, as there are cooks. The only constant ingredient is rice; everything else is determined by the cook's taste or the availability of ingredients. Please be certain to use only cold rice, as warm rice will stick to the wok.

INGREDIENTS:
6 tbsp oil
6 shallots, peeled, halves length wise and sliced
6 cloves garlic, peeled and sliced
200 gr (6 ½ oz) chicken meat, sliced
150 gr (5 oz) medium size shrimp, peeled
¼ small white cabbage, shredded
4 eggs, beaten
2 tbsp sambal tomat
700 gr (1 ½ lb) cold cooked rice
2 tsp salt
1 tsp sliced bird's eye chilies
2 tbsp fried shallot

PREPARATION:
1. Heat vegetable oil in wok or heavy fry pan until very hot.
2. Add shallots and garlic and fry for 1 minute until golden yellow.
3. Add chicken and shrimp and fry for 1 minute, and then add cabbage and fry for 1 minute. Add sambal and mix well.
4. Add eggs and continuously stir for 30 seconds before adding rice and salt. Increase to very high heat and fry for 3 more minute, stir continuously.
5. Add chilies, mix well and serve immediately, garnished with fried shallots.

Note: Throughout Bali there are as many different ways of preparing Nasi Goreng as there are ingredients of chef's.