Recipes Indonesian Food

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:

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:

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:

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:
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:
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:
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.