Recipes Indonesian Food

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.

Label: soup

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.

Label: soup

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.

Label: soup

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.

Label: soup

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.

Label: soup

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.

Label: soup

OVERVIEW:
Chicken stew with a rich, aromatic coconut gravy.

INGREDIENTS:
1 chicken (1 to 1½ kg)
8 tablespoons groundnut oil
1 teaspoon trassi
200 ml water
1 large onion
2 cloves of garlic
1 dessertspoon goela Djawa
300 ml Coconut milk
pepper, salt & kecap manis

Sauce's:
4 kemiri nuts
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon laos powder
½ teaspoon turmeric

PREPARATION:
Divide the chicken into 5 equal portions, wash and dry. Rub in pepper and salt.
Dice the onion and crush the garlic.
Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.

In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned. Add the bumbu's and fry for a further 2 minutes then add the trassi and fry for a further minute.
Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.
Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or Soya.

Serve with boiled rice and atjar.

Label: soup