indonesian food recipes: 2010

Thursday, November 25, 2010

Opor Solo

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Ingredients:
1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.

Instructions:
* Cut chicken into pieces
* Grind shallots, garlic, candle nut, corriander, and jintan
* Brown for a little bit.
* Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
* When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Ice mixed it feels as unique name, a hallmark of dough hunkue or kanji cut. It was a chewy tasty when combined with avocado and coconut just became more comfortable. Deh really fit to serve as dessert during Lent open, the whole family would love!

Presented To: 6 People

Recipe Ingredients:
100ml sugar syrup
4 tablespoons chinese girlfriend, boiled
100 grams of avocado, dredging meat
150 grams of young coconut meat, rake smooth
200ml coconut milk
Sweetened condensed milk 100ml NESTLE ® stamp Miss Ice shaved

Hunkue dough recipe Ingredients:
100 grams of flour hunkue
600 ml thin coconut milk

How to prepare:

How to Make Hunkue:

Make dough hunkue than 100 grams of flour with 600 ml of coconut milk hunkue thin, heat over low heat until thickened stirring evenly.
Pour batter into molds and chill.
Cut hunkue already cold.

Ice Goyobod Presentation:

Pour syrup in a glass serving, fill with pieces hunkue, chinese girlfriend, avocado and coconut.
Pour the coconut milk, give bread and shaved ice.
Give sweetened condensed milk.
Serve.

Tips:

In addition to wheat flour can be used hunkue sago palm to get a nice chewy taste.
Coconut milk used is coconut milk squeezed from grated coconut cooked with water instead of boiled coconut milk, so it's more savory

Nutrition Information:
Calories: 258 kaloi
Protein: 2.77 grams
Fat: 7.79 grams
Fiber: 2.3 grams
Carbohydrates: 45.17 grams

Ingredients:

Basic dough recipe pancake 1
Oncom 150 grams, mashed, roasted
2 pieces red pepper, thinly sliced length
50 ml of coconut milk 1 / 2 coconut
2 tablespoons cooking oil
Margarine to taste

Seasonings:

3 cloves garlic
5 grains of red onion
1 red chili fruit
Cayenne pepper to taste
Kencur 1 / 2 cm
1 teaspoon granulated sugar
Salt to taste

Make It:

Heat oil and sauté ground spices and red chili until fragrant.
Add oncom and stir well.
Pour coconut milk and cook until slightly dry. Remove and allow to steam heat is lost.
Heat a pancake molds (small pan of clay), rubbed with margarine until blended.
Pour a small ladle of batter.
Add oncom on the surface of the pancake and cook until done. Lift, do it until the dough runs out. Serve.

For 10 pieces

Ingredients:

Cold Rice 150 gr
1 piece of chicken fillets, halved
100 grams of beef, boiled and crushed
Third eye Javanese tamarind
banana leaves for wrapping

Spices:
4 red onions
1 / 2 tsp cumin
1 / 2 tsp coriander
salt and pepper to taste

Method:

Mix the ground spices, tamarind Java, filet of chicken, and beef. Let the spices infuse for 1 hour. Fried fillet and meat until done.
Wrap the rice in banana leaves and steamed until hot.
Serve rice with chicken and fried beef with tamarind vegetables, fresh vegetables and sambal plow.

Nagasari is a steamed cake containing bananas , which is commonly eaten as a snack in Indonesia.

Ingredients:
1 cup rice flour
i tbsp corn flour
4½ coconut milk
Salt and sugar to taste
250 gm bananas (half peeled and cut into pieces)
Banana leaves (for wrapping)

Method:
• 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 10 minutes.

Spices I:
2 cm temu mangga
2 cm in key appointments
2 cm lempuyang
2 cm black temu
2 tsp lemon grass
1 cm turmeric
500 gr rice
750 ml coconut milk from 1 large
100 gr green beans, soaked in hot water until the bloom
100 g sweet corn, comb
100 grams of cassava, peeled, diced
100 g sweet potatoes, peeled, diced

Spices II:1 / 4 tsp white cumin1 / 4 tsp sweet cumin1 tsp coriander
Seasonings III:2 pieces of turmeric leaf, finely sliced2 pieces of young guava leaves, thinly sliced2 pieces of noni leaf, finely sliced2 leaves pace, thinly sliced2 leaves cup, thinly slicedBay leaves 2 oranges, thinly sliced

Method:1. Rinse and spices I, put it in a frying pan, put rice, mango retrieval, key retrieval, lempuyang, black meeting, turmeric, and ginger, to dry. Separate spices and rice, and seasonings and mash coarse puree of rice.2. Roasted spices II until fragrant, puree.3. Boil coconut milk, rice and seasonings II insert, cook until the rice is in bloom. Enter corn, green beans, cassava, and sweet potatoes, and cook until cooked.4. Finally, add the various leaves (seasoning III) that have been sliced and stir well.
Reserving For 10 persons

Hot and Tasty 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.
Grate the Coconut flesh and add to 1 ltr. of hot water and puree in your blender.
Chop Shallots, Garlic, Peppers, Turmeric, Ginger and Galingale and puree in 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.

Urap

Urap is Javanese Mixed Vegetables with Spiced Coconut, I found two version: from Central Javanese and West javanese.

URAP (CENTRAL JAVANESE VERSION)
2 onions, chopped medium fine
3 cloves garlic, smashed
2 tomatoes, coarsely chopped
2-3 fresh chilis, finely minced
several daun salam
vegetable oil

Fry ingredients in oil until soft.
1 stalk sereh, lemon grass, pounded or 1 Tb. shredded dried lemon grass
1 tsp. powdered laos
1/2 tsp. kencur/ kentjur
1/2 tsp. black pepper
1/2 tsp turmeric
1 tsp. salt
1 tsp. brown sugar

green beans
carrot sticks
bamboo shoots - fresh are better than canned. If using canned, rinse them well first.
green cabbage, shredded
Swiss chard, shredded
bean sprouts

Add additional ingredients to frying seasonings. Stir well. Cook until barely tender, they should still be crisp.

1/4 to 1/2 cup grated coconut - fresh or soaked dried

Add to vegetables off fire, toss, and serve.

Ingredients

Find great prices on similar books
Indonesian Street Food Secrets
Indonesian Flavors
Singaporean, Malaysian & Indonesian Cuisine

1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying

Spice mix
1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.

Directions

Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.

Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.

Allow the chicken to dry a little then heat oil for deep frying.

Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.

Serve with sliced cucumber and thin carrot strips as a garnish

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.

Ingredient:
- Ato beef chicken meat, can be added to the gut.
- Lime juice
- Roasted peanuts, finely ground. set aside
- Thick coconut milk from 1 coconut

Seasoning :
- 15 pcs red chili (for those who do not like spicy, though not a big chili dressing pedes)
- Red onion 6 cloves
- 4 cloves garlic
- Hazelnut 2 btr
- 1 tsp pepper
- Salt to taste

All the spices mashed

Method :
Soak the meat and innards with salt n lemon juice
kecil2 pieces of meat and offal n stick,
steamed briefly, coat with some seasoning, then baked until cooked.

saute remaining ingredients, put peanuts, pour coconut milk, stir until fragrant and cooked.

Indonesian Chicken Noodle Soup
From Sheila Lukins
1995

Ingredients
• 4 c. defatted chicken broth
• 3 c. water
• 4 large flat-leaf parsley sprigs
• 2 fresh cilantro sprigs, roots and stems slightly crushed
• 1 whole chicken breast (1 to
• 1 1/4 lbs.), rinsed well
• 3 medium boiling potatoes (about 12 oz.), peeled and cut into 1/2-inch cubes
• 4 oz. shallots, peeled
• 4 large cloves garlic, peeled
• 3 tbsps. olive oil
• 1 tbsp. peeled fresh
• ginger, minced
• 1 tsp. ground cardamom
• 1 cinnamon stick (3 inches long)
• coarse salt and freshly ground black pepper, to taste
• 2 c. cooked angel hair pasta
• 3 hard-cooked eggs, peeled and quartered
• 1/4 c. chopped green celery
• leaves or fresh cilantro leaves
• 1 lime, thinly sliced

Directions

Combine the chicken broth, water, and parsley and cilantro sprigs in a medium-size soup pot. Bring to a boil and add the chicken breast. Reduce the heat and simmer, partially covered, until the chicken is just cooked through, about 30 minutes. Remove the chicken and let cool slightly. Shred the meat from the bones in 1 1/2 x 1/2-inch pieces, discarding the skin and bones. Set aside covered. Strain the broth and return it to the pot. Add the potatoes to the broth.

Cut half the shallots and half the garlic lengthwise into very thin slices. Heat the oil in a medium-size nonstick skillet over low heat. Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve for garnish. Finely mince the remaining shallots and garlic and the ginger together with the cardamom. Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes.

Add this mixture to the broth along with the cinnamon stick, salt, and pepper. Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes. Remove the potatoes from the broth with a slotted spoon.

To assemble, lay out 4 to 6 shallow soup or pasta bowls. Arrange the chicken, pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges. Heat the broth until piping hot and adjust the seasonings. Discard the cinnamon stick. Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic. Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl. Serves 6 as a first course, 4 as an entree.

Recipes from Sheila Lukins' All Around The World Cookbook by Sheila Lukins (Workman Publishers, copyright 1994 by Sheila Lukins)

SERVINGS: Makes 1 (7-inch) cake

INGREDIENTS:
7 egg yolks
150gm (5oz) castor sugar (superfine or granulated sugar)
1 tsp. vanilla essence or extract
150gm (5oz) butter, softened at room temperature
1 tbsp. brandy
90gm (3oz) plain flour (all-purpose flour)
1 tsp. mixed spice (pumpkin pie spice may be substituted for the mixed spice)
7 egg whites

INTRUCTIONS:
Grease the base and sides of a 17cm (7-inch) square cake tin and line base with greased greaseproof paper.

Whisk egg yolks with sugar and vanilla essence until creamy. Beat in butter and brandy and stir in flour and mixed spice.

Whisk egg whites until just stiff. Pour egg yolk mixture into egg whites and fold gently.

Heat grill (or broiler in top part of oven) to moderate and place the prepared tin under grill (broiler in top part of oven) for 1 minute. Remove the tin from grill (broiler) and put in a ladleful of batter. Spread batter evenly by tilting tin, and grill (brown under broiler) for 5 minutes, or until lightly brown. Repeat until batter is used up.

Turn out and cool on a wire rack. Cut the cake only when it is completely cooled.

Makes 1 (7-inch) layer cake.

Ingredients:
• 8 pieces jackfruit, diced into 1-cm cubes
• 100 grams mung beans, cooked until soft
• 200 grams fermented cassava (tape), diced into 2-cm cubes
• 200 grams fried peanuts
• 8 pieces of Putu Mayang, optional

Ginger Sauce:
• 750 cc water
• 100 grams ginger, bruised
• 2 pandan leaves, shredded and tied into knots
• 200 grams brown sugar
• 2 tablespoons granulated sugar

Coconut Milk Sauce:
• 350 cc coconut milk
• 1 pandan leaf, cut into 5-cm pieces salt

Preparations:
• Ginger Sauce: boil all ingredients until the sugar is dissolved
• Coconut Milk Sauce: boil coconut milk with pandan leaf and salt
• To Serve: arrange all ingredients in a bowl, pour hot ginger sauce and coconut milk sauce on top and serve immediately.

(4 servings)
Ingredients:
1 quart apple cider
juice of 2 lemons
4 cablespoons sugar
lemon peel for garnish

method:
Pour cider and lemon juice a large saucepan over medium heat.
Add sugar,
Stirring occasionally until dissolved.
Garnish with lemon peel.

Ingredients:
3 mackerel
2 tomatoes
3 salam leaves
2 jeruk purut / kaffir lime leaves
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
1/2 tsp salt
6 tbsp oil

Refined, spice bellow:
3 shallots
3 cloves garlic
2 red lomboks (large chilies)
3 cm laos (galangal)
4 cm jahe (ginger)

Preperation/method:
Pound or grind the ingredients for the bumbu into a paste. Cut the tomatoes in thin slices. Heat in a wok the oil and fry the fish brown and done. Put the fish on a plate. Add the bumbu and fry it for 3 minutes. Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes. Pour the sauce over the fish and serve.

INGREDIENTS
5/8 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
6 ripe bananas
3 tablespoons white sugar
oil for frying

DIRECTIONS
1. Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).
2. Sift the flour, salt, and baking powder into a medium bowl.
3. In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
4. Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

Kopi Tubruk, identically of Indonesian strong and sweet coffee, let's attention this simple recipes: You will need some very finely ground coffee, sugar, hot water and a tall glass, strong enough to withstand the heat.

Put a tablespoon of coffee in the glass. Add sugar according to taste and pour a bit of hot water on, like you would to prepare hot chocolate. Stir carefully and continue to gently add hot water. Cover the glass and leave the drink for a few minutes so that the coffee can slowly settle on the bottom of the glass.

Snacks to complement the coffee include fried banana (pisang goreng), fried fermented tofu (kripik tempe), steamed bread (kue mangkok or bolu kukus) or your favorite cakes or cookies.

Ingredients & Directions
------------------------

5 T Sugar

5 T ;Water

2 Avocado, med

1/2 c Milk, cold

1 c Chocolate milk
Ice; crushed

Make simple syrup by combine 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 to mix, then 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.
per Shelley Rodgers

resource : recipeland.com

* Exported from MasterCook *

Serving Size : 4 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Freshly Grated Coconut Or
-Desiccated Coconut
3 c Water
1 t Tumeric
1/4 ts Salt
1 Bouillon Cube
2/3 c Water
2 1/2 c Long Grain Rice
Strips Of Red Pepper
Thin Slices Of Cucumber
Fried Onion Rings
Strips Of Flat Omelette
-(Recipe Below)

Soak the coconut in the 3/4 litre of water overnight. Strain the water
from the coconut; bring to a boil. Add the tumeric, salt and stock cube,
dissolved in 2/3 Cup of water. Add the rice to the liquid and cook slowly
until all the liquid has been absorbed. If the rice is not cooked, add
more liquid and continue cooking, slowly, until done. Decorate with the
pepper, onion rings, cucumber and omelette strips.

FLAT OMELETTE:

Heat the oil in a small frying pan. Beat the eggs and add the salt and
pepper. Cover the bottom of the pan with a thin layer of egg. Cook slowly
for 2 to 3 minutes. Turn out onto a warm plate and keep it warm. Continue
to cook until all of the egg mixture is used up. When done cut each
omelette into 1/4-inch strips and use for a garnish.

From How To Cook Good Curries by Helen Lawson Copyright 1973

Ingredients:

½ Green Cabbage
1 tbs Curry powder
1 strand Lemon grass
Pepper and Salt
2 fresh Mackerels
4 tbs Oil
6 diced Onions
4 Red Pepper, sliced
2 cloves Garlic, crushed
1 tsp Sambal Ulek
2 Lime leaves
2 Bay leaves
2 Curry leaves
3 tbs Lemon juice
1½ tbs Sugar
2 tbs Kecap Manis
2 cm Fresh Ginger, sliced
Preparation:

Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass. Add the whole Cabbage leaves and boil for about 2 min. Drain and remove hard centre. Arrange half the leaves on the bottom of ovenproof dish.
Clean the fish,cut length wise, fold open and remove bones. Arrange fish, with skin on the underside, over the cabbage. Heat oil and fry Onions, garlic and peppers for 5 min. Add remaining ingredients and fry for a further 5 minutes.
Spread mixture over fish and cover with remaining cabbage leaves.
Place the fish in your steaming basket and fit closely over a wok or saucepan with boiling water, making sure no steam can escape on the side of the basket. Check the level of your water regulary. Steam for 30 minutes.
Alternatively cook the fish in an ovendish covered with tin foil and placed in centre of oven. Cook for about 30 minutes at 180 C .

Sambal

2 large tomatoes
2 large Spanish onions
1 tsp. terasi (see ingredients list)
Several cloves of garlic
1/2 cup sambal oelek (raw chili paste) (see ingredients list)
1/4 cup oil
Salt and pepper to taste

Blend together in a food processor the tomatoes, onions, terasi, garlic and sambal oelek until slightly chunky. Do not
overblend.

Place mixture in a pot, preferable with a non stick surface with the oil, salt and pepper and lightly boil until no water surfaces. The sambal is done when the consistency is constant and it no longer seperates.

(For Sambal Manis - Sweet Sambal -- a very common variation on the theme, add 1/4 cup of Kecap Manis when the sambal is almost done.)

Semur Daging

Serves 3 or 4, more for a rijstaffel

1 lb. beef roast, thinly sliced
2 shallots, sliced
1 clove garlic, finely chopped
2 Tb. kecap manis (sweet soy sauce)
2 Tb. butter
2 hard-boiled eggs, halved
2 potatos, thinly sliced
2 tomatos, peeled and chopped
4 scallions, chopped
Salt and pepper to taste
Pinch of nutmeg
Thinly sliced fried onion

Fry shallots and garlic in butter until lightly browned. Add meat and potato slices, and saute briefly. Add the tomato, soy sauce, salt, pepper, and nutmeg. Mix well.

Cover and cook for 5 minutes. Add eggs and cook for 5 minutes more. Add scallions just prior to serving and garnish with fried onions. Serve with white rice.

Ingredients:
1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from � coconut
2 eggs, beaten
banana leaves, or substitute foil

Spice-paste
2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste
Instructions:
Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Note: Choose a freshly caught milkfish, because the skin would tear easily in a fish that has been lying around for a while.

Makes 3-4 servings.

A Indonesian peanut snack 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:

200 gr. Rice Flour
½ Tsp. Baking powder
250 ml. Coconut milk
½ Tsp. Coriander (ground)
½ Tsp. Salt
1 Clove Garlic (chopped)
Pinch of Cummin (ground)
Pinch of Turmeric (ground)
1 Candle Nut (grated)
100 gr. Raw Peanuts
Oil for frying
Preparation:

Mix the 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.

Spicy Beef dish cooked in coconut milk.
Use a lean, whole cut of beef like "topside" or "silverside".
Ingredients:

500 gr Beef.
1 onion.
1 teaspoon trassi.
1 red chilli pepper.
½ teaspoon black pepper.
1 teaspoon coriander (ground).
½ teaspoon turmeric.
30 ml tamarind water.
250 ml beef stock.
500 ml coconut milk.
2 teaspoons sugar.
salt to taste.
oil for frying.
Preparation:

Place the beef in enough water to cover the joint and boil until tender (about 1 hour). Remove from stock and slice after cooling. Chop the onions and fry with the trassi in the oil until soft. Add chilli, pepper, coriander, turmeric, tamarind, sugar and salt. saute for a further ½ minute then add the beef and stock. Cover pan and simmer for a further 5 minutes. Uncover pan and add the coconut milk. Continue cooking until the sauce thickens.
Can be served on its own with rice or as part of a "rijsttafel".

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.

Direction:

* Remove the yoke of the eggs (use just the whites) Skin petai
* Slice shallots, brown a little bit.
* Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
* Form small balls.
* Let the javanese lemon sit in a cup of water The rest of the egg whites
put in a place holder, and steam cook
* Cut into cube sized pieces
* Grind chili, garlic, and add sugar
* Heat pan with a little cooking oil, add shallots and the garlic mix above,
followed by the petai a few minutes later.
* Put in the javanese-lemon water, followed by the ground beef balls,
add salt and pepper.
* Let simmer for a while, then add the rest of the coconut milk
and the egg-white cubes.
* et simmer for another 3 minute.

source : indo.com

Ingredients:
-----------

2 lbs beef round steak or boneless chuck
2 cups water
7 tbs peanut or corn oil
1 cup thinly sliced onions
10 cloves garlic, peeled and sliced thin
3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)
or use hot chili sauce
Salt to taste
1 cup cubed ripe tomatoes

Instructions:
------------

1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce
heat to low and simmer for 20 minutes. Discard water and cool beef
until it can be handled. Slice beef as thin as possible, then cut
into 2-inch squares. Let drain in a colander for about 10 minutes
before drying with paper towels.

2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.
Add beef slices and fry for 5 minutes, or until beef is brown and
dry. Remove and set aside.

3. Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic
for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.
more. Add beef anf stir-fry for 5 mins to coat slices and
distribute flavors.

4. Serve immediately with rice (to reduce spiciness) and a cucumber/
vinegar salad.

Serve 4 as a main dish or 8 as a side dish.

Ingredients
2 teasp Coriander Seeds
1 teasp Cumin Seeds
2 small dried Chilies
2 teasp Ground Lemon Grass or
1 stalk Lemon Grass, chopped
½ Onion, finely chopped
3 Garlic Cloves, chopped
1 teasp freshly grated Root Ginger
50g/2oz Chopped Unsalted Cashew Nuts or Peanuts
2 tbsp Lime Juice
1 Egg White
Salt
400g/14oz firm White Fish, cubed (e.g. Cod, Monkfish)
Vegetable Oil for frying

Instructions
1. Place the coriander, cumin, chillies, shallots, garlic, cashew nuts, lime juice and fresh or ground lemon grass in a food processor and process until quite until finely chopped. Set aside.

2. Place the fish in a mixing bowl, add the spice mixture, toss to coat well then cover with clingfilm and refrigerate for 1-4 hours.

3. At the end of the marinating time, place the fish and its marinade in a food processor together with the egg white and salt and pulse for a few seconds until the mixture forms a chunky paste.

4. Heat the oil in a large frying pan then drop tablespoonfuls of the mixture into the hot oil flattening each one as it cooks to form little patties. You may have to do this in batches. Fry for 3 minutes on each side then drain on kitchen paper and keep warm whilst you fry the remaining mixture. Serve hot.

* Denotes spices contained in the Cuisine Select Spice/herb Packs if using

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

Method :
* 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.

Ingredients:
1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves, about 1 pound
1 medium red bell pepper, cut in half

Instructions:
1. Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken get coated with it.
2. Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.
3. To serve, cut chicken and the pepper diagonally into 1-inch slices.

Serves 4.

Serves 6

Ingredients:
* 300g chicken meat
* 200g rice
* 1 liter water
* salt
* 1/2 tsp pepper
* fried shallot
* green onions, finely chopped

Directions:
1 Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use
2 Heat oil in a frying pan, pan-fry the chicken until it's golden brown. Take out the chicken and split the meat into small pieces.
3 Wash rice and cook in 1 liter water until the rice softened. Add 2 liter of the reserved soup and bring to boil.
4 Put 3 into a serving bowl, put chicken meat, chopped green onions, fried shallots on top.

Ingredients :
8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Method :
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Keeps up to 1 week or longer if refrigerated.

Serves 4-6
Ingredients:
4 eggs
3 tablespoons peanut oil
1 onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon dried shrimp paste
1 tablespoon sambal ulek or chopped red chillies
1 teaspoon finely chopped galangal, fresh or bottled
6 candle nuts or macadamia nuts, finely grated or pounded
2 teaspoons palm sugar
125 ml/4 fl oz/1/2 cup coconut milk
salt to taste
2 tablespoons lime or lemon juice

Directions:
Have eggs at room temperature or gently warm them in tepid water before cooking them.

Stir for the first few minutes so yolks are centred, then simmer for 8 minutes. Cool in a bowl of cold water. Shell eggs and halve lengthways.

Heat oil and fry onion and garlic until onion is soft and golden. Add shrimp paste, sambal, galangal and nuts and fry, stirring, until fragrant. Add palm sugar, coconut milk, salt and lime juice and simmer, stirring frequently, until oil shines on surface. Put in eggs, spooning sauce over.

Ingredients :
1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste

Spice (ground)
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing
Fried shallots
Spring onions
Chopped Chinese parsley

Method :
- Put oxtail in a pan with 2 liters water and bring to the boil.
- Carefully scoop off and discard the scum floating on the surface.
- Discard the stock and replace with 2 liters clean water.
- Add chopped ginger, nutmeg and spring onion.
- Cover the pan and simmer over low heat until tender.
- Remove the tail, reserving 1 1/2 liters stock.
- Bring the stock to the boil, then add oxtail.
- Heat margarine and fry ground spices until fragrant.
- Add to the boiling stock, then add carrots and potatoes.
- Bring to the boil until the ingredients are thoroughly cooked.
- Garnish with fried shallots, spring onions, and Chinese parsley.
- Serve hot.

Ingredients

1/4 cup rice sticks, broken up

2 Tablespoons peanut oil

6 shallots (or an onion) thinly sliced

3 cloves garlic, crushed

2-inch piece of fresh ginger, grated

1 teaspoon ground coriander

1 teaspoon tumeric

2 cups fish stock

1 cup coconut milk

1 cup shrimp, cleaned, peeled, and split

1/2 cup bean sprouts

salt and pepper to taste

Garnish: 4 scallions, chopped

Directions

Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

baca juga

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