Recipes Indonesian Food

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:

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:

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.

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:

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:

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 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

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:
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:

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

INGREDIENTS:

500 gr. Chicken fillet

For the Sauce:

1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water

Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick). Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.

Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce.

INGREDIENTS:
100 gr Long bean cut, blanched
1 cup Bean sprout, blanched
100 gr Spinach, blanched
1/4 ea Cabbage chopped and blanched
1 ea Carrot (medium), thinly sliced, blanched
4 sq Hard beancurd, deep fried, sliced
4 ea Hard boiled eggs, cut in wedges
2 tsp Shallot, sliced, fried
1/2 cup peanut sauce

PREPARATION:
Prepare the sauce by blending first four ingredients until coarse. Put in pan with all other ingredients except fried shallots and lime juice. Simmer over very low heat for I hour. Stirring to prevent sticking. Stir in lime juice and shallots just before use. Arrange all vegetables and on a dish and pour over the sauce. Garnish with bean curd and eggs, sprinkle with shallots and serve with deep-fried krupuk.