indonesian food recipes

Soto Ayam

2009-09-02T21:03:00.007+07:00

Ingredients:

1 free-range chicken, about 3 pounds, quartered
2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
6 kaffir lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 cloves garlic, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes and chili paste (such as sambal) for serving
Cooked white rice (optional).

Directions:

Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
Cook noodles according to package directions.
Turn off heat under soup and stir in lime juice. Taste for salt.
To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

*This recipe for 4 servings.

(Source: nytimes.com)

Sop Ayam (Indonesian Chicken Soup Recipe)

2009-09-02T20:50:00.005+07:00

Ingredients :

1 Chicken, cut into serving pieces
2 liters Water
1 tablespoon Margarine
5 Shallots, finely sliced, fried
1/4 Nutmeg, bruised
2 Cloves
1/2 teaspoon Pepper
2 cloves Garlic, finely chopped
200 g Potatoes, peeled, cut into 1.5 cm cubes
150 g Carrots, sliced, shaped into flowers
2 Spring onions, cut into small pieces
1 spring Chinese parsley, knotted
4 Cabbage leaves, cut 2 X 2 cm
50 g Snow peas, cut both ends
100 g Frozen or fresh peas
1 tablespoon Flour, mixed with a little water
Salt
Fried shallots

Methods :

Simmer chicken in a covered pot until tender.
Remove the chicken and separate meat from the bones.
Cut the chicken meat into 1 cm cubes.
Heat margarine and sauté shallots, nutmeg, cloves, pepper and garlic.
Add to the boiling stock.
Add potatoes, carrots, spring onions and Chinese parsley.
Just before removing from heat, add cabbage, snow peas, peas and flour paste.
Simmer until cooked and season to taste.
Garnish with fried shallots and serve hot.

(Source: asianonlinerecipes.com)

Soto Madura

2009-09-02T20:46:00.002+07:00

Ingredients:

500 gr beef or internals
100 gr bean sprouts
80 gr rice noodles
60 gr parsley
60 gr scallions
60 gr ginger
1 lime
salt and pepper.

Directions:

Boil meat until done. Drain and cut into bite-sized slices.
Remove the tails of bean sprouts, boil until half done
Boil rice noodles separately
Keep these in separate plates
Cut Indonesian parsley and scallions
Grind shallots, and brown it for a little bit
Skin and cut ginger
Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
Sprinkle with parsley and scallions.

(Source: indo.com/restaurants/recipe)

Klepon (Sweet Coconut Rice Balls)

2009-08-26T16:32:00.004+07:00

Ingredients:

1½ cups glutinous powder
¾ cup lukewarm water
2-3 drops green food coloring
8 tsp. grated Java dark brown sugar
1 cup fresh-grated coconut, mixed with ½ tsp. salt

Directions:

Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
Prepare a pot half filled with water and bring it to a boil.
Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
Serve at room temperature.

*This recipe makes 30 rice balls.

(Source: indonesianfoodonline.com)

Mie Goreng Jawa (Javanesse Fried Noodles)

2009-08-26T16:26:00.004+07:00

Ingredients:

2 tbsp vegetable oil for frying
3 cloves of garlic, crushed
3 white onions, finely sliced
200 grams of boiled beef, cut into small
100 grams of shrimp
150 cc beef broth
100 grams of cabbage, finely sliced
100 grams of bean sprouts, clean it
salt as necessary
pepper as necessary
2 tbsp sweet soy sauce
250 grams of wet noodles
1 tbsp sliced of celery leaves
1 tbsp fried onion.

Instruction:

Heat oil, fry and stir the garlic and sliced onions until it smells delicious/fragrant.
Enter the shrimp and meat, stir well until cooked. Pour the beef broth.
Enter all the vegetables and spices. Cook until the vegetables wilt. Enter noodles and stir briefly. Lift. Put on the plate you have prepared.
Put the sliced celery leaves and fried onion on it. Served hot with chili sauce and pickles.
Enjoy.

(Source: indonesianfoodonline.com)

Risoles

2009-08-26T16:22:00.004+07:00

Ingredients:

250 gr flour
70 gr butter
1 egg
2 pieces of chicken legs
100 gr carrot
50 gr scallions
4 pieces of shallots
2 pieces of garlic
15cc sweet soy-sauce
200 gr bread crumbs
salt

Direction:

Mix 1/2 of the egg with flour and butter
Form thin layer of squares - for wrappers
Remove the bones from the chicken legs, cut into small pieces
Skin carrots, boil until half done, and cut into tiny pieces. Cut scallions into tiny pieces.
Grind shallots and garlic.
Heat pan with butter. Put in shallots and garlic.
In a couple of minutes, put in chicken
Stir a little bit, and put in carrots, scallions. Mix evenly.
Add salt and pepper to taste, add sweet soy-sauce. Cook until chicken is done.
Put 1 spoon of the result above into each square. Wrap it.
Dip it in the 1/2 egg left, pour flour.
Heat oil in a pan. Deep fry the risoles on medium heat until golden brown.
Serve with hot chili pepper.

(Source: indo.com/restaurants/recipe)

Rempeyek Kacang

2009-08-26T16:18:00.004+07:00

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.

(Source: indochef.com)

Perkedel Jagung (Corn Fritters)

2009-08-14T15:13:00.011+07:00

Ingredients:
sweet corn kernels from 3 corns.
1 Tbs. chives slices
1 egg beaten
2 Tbs. flour
1 cup of oil for frying

Spice Paste Ingredients:
1 Tbs. kunci root, pounded
2 tsp. coriander, dryly fried
1 tsp. fresh cornpepper
6 shallots
3 clove garlic
1 tsp. salt
sugar to taste

Directions:

Coarsely pound the corn kernels. Mix it with the the rest of the ingredients including the ready spice paste to make a smooth and thick batter
Heat the oil under medium high heat. Take a-2-spoonfull each time of the batter, fry it it turns golden brown. Remove and ready to serve.

*This recipe for 5-6 servings.

(Source: melroseflowers.com)

Rawon (Diced Beef in Black Sauce Soup)

2009-08-14T15:09:00.006+07:00

Ingredients:
300 gr. beef brisket, cut into 2 cm cube
2 bay leaves
4 kaffir's lime leaves
1 stalk lemongrass, bruised
2 cm galangal (laos), bruised
salt and pepper to taste
6 glasses of water (1.5 liters)
2 Tbs. vegetable oil

Spice Paste Ingredients:
4 small shallots
2 cloves garlic
4 candlenuts
3 kluwek, take out the nut meat only
2 red chilies

Garnish:
100 gr. short beansprouts
Basil leaves

Directions:

Heat 2 Tbs. 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 makes 3-4 servings.

(Source: melroseflowers.com)

Sop Buntut (Oxtail Soup)

2009-08-14T15:06:00.005+07:00

Ingredients:

1 piece (2-3 lbs.) oxtail
water
salt
200 gram carrots, chopped
2 tomatoes, sliced
5 green onions, sliced diagonally
3 stalks chinese celery, thinly sliced
1½ tsp. white pepper
½ tsp. nutmeg
1 Tbs. cloves
3 Tbs. fried shallots

Directions:

Cut oxtail into round shapes and then put them in a large pot filled with water. Pour in some salt as you like and boil until the pieces of oxtail become very tender. This could take up to 3-4 hours of boiling time. Pour in some more water when needed until they become tender.
Once they are tender, make sure that you have enough broth (± 6-8 cups). If not enough, pour in some more water.
Bring it to a boil again. Afterwards, put in the chopped carrots, sliced tomatoes, green onions, celery, white pepper, cloves and nutmeg. Boil again until everything is well cooked.
Ready to serve. Pour some fried shallots on top of the soup while serving.

*This recipe makes 6 servings.

Tip:

Add approximately 1 lb. of beef sirloin or tenderloin to add some flavor to the soup.

(Source: melroseflowers.com)

Ayam Rica-Rica (Manadonese Style Grilled Chicken)

2009-08-14T15:03:00.006+07:00

Ingredients:

1 whole young chicken
1 lime
1½ tsp. salt
5 Tbs. vegetable oil

Coarsely ground the following ingredients:

8 red chilies
10 bird's eye chilies
2 cm fresh ginger
1 stalk lemongrass, take the white part only
2 kaffir lime leaves
2 tomatoes, cut up

Directions:

Cut the chicken up into 2 or 4 pieces and then marinade them with 1 Tbs. salt and lime juice and set it aside for about 30 minutes.
Grilled the chicken on a barbeque grill or in an oven over moderate heat until half done.
Heat 5 Tbs. vegetable oil in a wok over medium high temperature. Stir fry the grounded spice until fragrant. Pour in the rest of the salt and lime juice.
Brush the half done grilled chicken with the fried grounded spice.
Grilled the chicken one more time until done while keep brushing the spice on the chicken until almost no spice left.
Ready to serve with hot rice

*The recipe for 4-5 servings.

(Source: melroseflowers.com)

Nasi Ayam Nanas (Pineapple Chicken Rice)

2009-08-14T14:49:00.004+07:00

Ingredients:

2 Tbs. vegetable oil
1 lb. boneless chicken, cut in ½-inch cubes
3 cups chicken stock
1 tsp. salt
2 cups uncooked jasmine rice (long-grain rice), washed and drained
½ small pineapple, peeled and sliced and cut in small pieces

Seasoning ingredients:

3 shallots, peeled and finely chopped
5 cloves garlic
½-inch ginger root, peeled and chopped
1 tsp. coriander seeds
½ tsp. white peppercorns
½ tsp. cumin seeds
a little freshly grated nutmeg
2 inches cinnamon stick
2 cardamom pods, bruised
2 cloves
1 stalk lemongrass, bruised

Directions:

Blend all seasoning ingredients except cloves and lemongrass with a mortar and a pestle or a food processor to form a paste.
Heat oil in a wok or heavy saucepan over medium high heat and then add blended seasonings and the rest of the seasonings ingredients and stir fry it for 2-3 minutes.
Add the chicken and continue stir frying for about 3 minutes.
Add chicken stock and salt and simmer until the chicken is tender. Strain the stock and set aside the chicken pieces.
Place rice in a rice cooker or heavy stockpot, add 2½ cups of the reserved chicken stock and bring to a boil.
Cover the pan and simmer until the rice is almost cooked and the liquid absorbed.
Add the diced chicken and cook over low heat until the rice is thoroughly cooked.
Serve on a platter garnished with fried shallots and pineapple pieces.

*This recipe makes 2-4 servings.

(Source: melroseflowers.com)

Nasi Kebuli (Lamb Rice)

2009-08-14T14:46:00.004+07:00

Ingredients:

½ cup water
1 tsp. sugar
2 tsp. salt
3 cloves garlic, sliced
¼ cup sliced onion
2 Tbs. curry powder
3 lb. boneless lamb, cut into 2-inch cubes
2 salam leaves
5 pieces of jeruk purut, or 5 square inches of lemon peel
5 cups coconut milk
4 cups rice, rinsed well in cold water
1 cup reserved lamb sauce
Aluminum foil

Directions:

In a blender, make a paste of the water, sugar, salt, garlic, onion and curry powder. Put the lamb in a large saucepan, and pour this sauce over it. Cook for ten minutes over medium heat; then add the salam, jeruk purut and 2 cups of the coconut milk. Cook for about one hour or more, or until the lamb is soft. There should he about 1 cup of sauce remaining in the pan; reserve it.
In a large saucepan, combine the rice with the reserved lamb sauce and the remaining 3 cups coconut milk. Bring to a boil, and stir several times. Turn off the heat, cover the pan and allow the rice to absorb the liquids for fifteen minutes. Place the rice on a square of aluminum foil in a Chinese-style steamer, and steam for twenty minutes to complete the cooking.
To serve, put the lamb in the center of a large serving platter and cover it completely with a mound of the steamed rice.

*The recipe makes 8 servings, with other dishes

(Source: melroseflowers.com)

Bolu Kukus (Steamed Sponge Cake)

2009-08-14T14:38:00.005+07:00

Ingredients:

5 egg yolks
4 egg white
250 gram granulated sugar
300 gram flour
½ tsp baking soda
175 cc soda water (Sprite/7Up)
½ tsp vanilla
1 Tbs cocoa for coloring

Directions:

Cover approx. 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes. The cake is ready to serve if it looks like the above picture.

*This recipe for 20 tin cup cakes

(Source: melroseflowers.com)

Biji Salak (Sticky Rice Cake in Brown Sugar Sauce)

2009-08-14T14:34:00.003+07:00

Rice Cakes Ingredients:

1 cup glutinous rice flour
½ cup tapioca starch
¾ cup water
¼ tsp. salt

Directions:

To make Rice Cake:
Place rice flour and tapioca starch in a deep mixing bowl and make a well in the center.
Add water and salt, mix well and knead dough until it can be rolled and shaped. Dough should not be to dry.
Roll small rice cakes ½-inch in diameter. Cut diagonally 1-inch in length.
Bring 8 cups of water to a oil. Put it the rice cakes, bring back to a boil and simmer for 5 minutes. Drain and set the rice cakes aside.

Sauce Ingredients:

3 cups water
1 cup coconut milk
½ cup palm sugar syrup
1 pandan leaf
Pinch of salt

To make the sauce:

Combine water, coconut milk, palm sugar, pandan leaf, and a pinch of salt in a small stockpot. Bring to a boil.
Add rice cakes and simmer for 20 minutes.
Cool and serve at room temperature, topped with a tablespoon of fresh grated coconut.

*This recipe makes 3 servings.

Helpful hints:

When preparing the rice cakes, use the amount of water given in the recipe only as a guideline; the quality of flour varies greatly and affects the amount of liquid it absorbs. Add sufficient water to result in a soft, smooth dough. If the rice cakes are dry when shaped, they will be very tough after cooking.

(Source: melroseflowers.com)

Dadar Gulung (Stuffed Pancake Roll)

2009-08-14T14:31:00.003+07:00

Stuffing Ingredients:

2 cups fresh-grated coconut
10 Tbs. grated Java dark brown sugar
1 Tbs. granulated sugar
1 3-inch cinnamon stick, broken in half
¼ tsp. salt

Pancake Ingredients:

1 cup rice flour
½ cup cornstarch
1¾ cups coconut milk
½ tsp. salt
1 egg, beaten
3 drops green food coloring (optional)
Vegetables oil

Directions:

Stuffing:

Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.
Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.
Remove the cinnamon stick, and set it aside.

Pancake:

Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly.
Serve at room temperature.

*This recipe for 10-12 servings.

(Source: melroseflowers.com)

Kue Lumpur (Mud Cakes)

2009-08-14T14:28:00.003+07:00

Ingredients:

75 gram margarine/butter
250 ml water
150 gram flour, sifted
100 gram sugar
¼ tsp. salt
1 tsp. vanilla
6 eggs
450 ml thick coconut milk
100 gram raisins
½ of a young coconut, the flesh scraped out in thin slivers

Instructions:

Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.
Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.
Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.
Cover again and continue cooking for about 5 minutes. Unfold and serve

*The recipe makes 26 cakes

(Source: melroseflowers.com)

Es Teler (Mixed Fruit Drink)

2009-08-14T14:26:00.005+07:00

Ingredients:

1 avocado, spooned out
5 jack fruit, sliced in small pieces
¼ young coconut meat
¼ lb. sugar palm fruit
Condensed milk
Shaved ice

Directions:

In a glass or a bowl, place all the fruity ingredients.
On top of the fruits, put the shaved ice and then pour the condensed milk as much as you like it.

*This recipe for 2-3 servings.

Note:
Some people like to also pour a little bit of light coconut milk.

(Source: melroseflowers.com)

Martabak Manis (Sweet Thick Crepes)

2009-08-14T14:20:00.005+07:00

Ingredients:

250 gram all purpose flour
1 tsp. instant yeast
150 gram granulated sugar
375 cc warm coconut milk
2 eggs
¼ tsp. baking soda

Filling Ingredients:

Grated fried nuts
Sesame seeds
Granulated Sugar
Chocolate Sprinkler
Grated Cheddar Cheese
Condensed Milk

Directions:

Pour in the yeast into the warm coconut milk, stir until well mixed and foamed up, set aside.
Mix flour and sugar, then pour in the eggs in the middle of the batter. Keep stirring the mixture until all ingredients are well dissolved. Then put in the baking soda and stir the mixture again until well mixed. Set it aside in a room temperature for approximately 15-20 minutes.
Heat up the non-stick pan that has been smeared with butter/margarine. Pour the mixture in and let it cook until the surface dried up and the outer layer become crispy brown.
Remove the thick crepe and put on a cutting board.
Pour granulated sugar on the crepes as well as the condensed milk. Up to your liking, you can pour grated cheese, grated fried nuts, chocolate sprinkler or sesame seeds on the crepe. You can also combine the filling.
Fold the crepe in to two then cut the crepe into 10-12 pieces.

*The recipe makes 10-12 pieces

(Source: melroseflowers.com)

Pisang Goreng (Fried Banana)

2009-08-14T14:13:00.008+07:00

Ingredients:

1 ripe black-skinned plantain or 4 small finger bananas (make sure those bananas are sweet)
1 egg
1 tsp. sugar
6 Tbs. flour
water
a pinch of salt
vegetable oil for deep frying

Directions:

Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
Serve while still warm

*Ths recipe makes 4 servings.

(Source: melroseflowers.com)

Bali Satay

2009-08-14T14:10:00.003+07:00

Ingredients:

350 gr beef
1/2 coconut
3 pieces of garlic
4 pieces of red chili peppers
1 spoon brown sugar
10 gram corriander
10 gram kencur
1 lime
1 galangal leaf
1 teaspoon shrimp paste
salt and pepper

Directions:

Shred beef, shred coconut
Slice garlic and brown it.
Heat shrimp paste a little bit
Get lime juice
Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
Form thumb-sized pieces from this mix, and stick each on a skewer
Barbecue until done

(Source: indo.com/restaurants/recipe)

Beef Semur

2009-08-14T14:07:00.004+07:00

Ingredients:

1 lb beef
6 pieces candle nut
5 cm of ginger
5 pieces of shallots
3 pieces of garlic
salt, pepper
soy sauce

Directions:

Slice beef thinly
Peel shallots and garlic, slice thinly
Slice ginger and grind candle nut
Brown shallots, garlic, ginger, and candle nut
Put in beef and mix them evenly
Add salt and pepper
Add 2-3 cups of water so beef will cook evenly

(Source: indo.com/restaurants/recipe)

Opor Solo

2009-08-14T13:57:00.008+07:00

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 bay leaves
1 Sereh leaf
100 gram galanga
salt and pepper

Directions:

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
Mix it gently, and let it for two minutes (make sure the heat is low)
Ready to serve

(Source: indo.com/restaurants/recipe)

INTRODUCTION

2008-03-14T22:13:00.001+07:00

Indonesian is rich with great heritages, and one of them is its food. The wide area of its archipelago makes the various tastes and looks of Indonesian food. The sweetness, the sourness, the saltiness, the hotness and the combination of two kinds of them of even three or four of them make Indonesian cooking is deserved to be tasted. And I know you love to cook and can't wait to try these Indonesian Recipes. ^.^

Most of Indonesian recipes use lots of spices and herbs. Chili, Ginger, Onion and Garlic is common ingredients for making Indonesian Food. It’s not only tasted good but also healthy.Many foreigners love Indonesian Food because of its unique taste and experience to handle those spices in their mouth.

So, here they are recipes of Indonesian cullinery that you can try in your hometown. You can find the ingredients in your local market, especially China Town Market and Indian Town Market. HAPPY COOKING!!!

FAQ

2008-03-14T22:11:00.001+07:00

Q: Is Indonesian Food hard to cook?
A: It’s depending on how you understand and patient to follow the instructions of the recipe .

Q: How I can get the Ingredients?
A: You can find in your local market, especially in China Town Market and Indian Town Market.

Q: I don’t like spices. Can I use less of them?
A: Yes, you can! You can adapt them into your taste. But, remember you should take care of the proportion, to make a good balance.

Q: how many island in Indonesia? Are they impact to the taste of its local food?
A: Indonesia has 17.508 islands. Those will make some variety of tastes depending on the culture, weather, economy and history of each area.

Indonesian Tempura

2008-03-07T18:26:00.009+07:00

Ingredients :

Peanut oil -- for
Deep-frying
2 1/2 cup Rice flour or whole-wheat
Pastry flour
3 Eggs
1 1/2 cup Ice water
1/2 cup Coconut milk
1/4 tsp Ground coriander
1 lrg Red bell pepper
1 lb Large prawns
1/2 lb Large scallops
1 cup Sweet potato -- diagonally
Sliced
1 cup Broccoli tops

Directions :

In a wok or large, deep skillet over medium-high heat, warm peanut oil to the 350 degrees F mark on a fat thermometer. There should be about 4 inches of oil in the wok or 2 to 3 inches in the deep skillet.
In a blender at high speed, mix together flour, eggs, the ice water, coconut milk, and coriander until very smooth. Pour this batter into a bowl set inside a larger bowl filled with crushed ice.
Seed bell pepper and cut into eighths. Peel the prawns. To cook tempura, dip seafood and vegetables into batter, turning to coat lightly.
Place immediately into hot oil. Tempura should brown in 30 seconds; if it takes longer, oil is not hot enough.
Drain cooked tempura on paper towels. Serve immediately.

(Source: fooddownunder.com)

Indonesian-Style Salmon Grille

2008-03-07T18:18:00.003+07:00

Ingredients :

6 oz beer - (abt 1/2 can)
1/2 cup orange marmalade
1/2 cup soy sauce
3 tbl sugar
2 tbl oil
2 tsp minced garlic
1 tsp ground ginger
1 green onion - (to 3) sliced
1 1/2 lb salmon fillets or steaks - (to 2 1/2 lbs)

Directions :

Blend together all ingredients except green onions and salmon. Place salmon in shallow baking dish; pour marinade over. Cover and refrigerate at least one hour.
Remove from marinade and transfer salmon to sheet of heavy-duty foil, cut about 2 inches larger than fish all around; bend edges up to make lip around fish.
Sprinkle green onions over salmon.
Cook salmon on hot grill, but not directly over heat source (coals or gas). Cover grill and open vents. Cook about 20 to 30 minutes, until fish is opaque and flakes easily.

This recipe yields 6 to 8 servings.

(Source: fooddownunder.com)

Indonesian Potato and Beef Perkedel

2008-03-07T18:13:00.003+07:00

Ingredients :

2 lb Baking potatoes, boiled and mashed
1 1/2 tsp Salt
1/2 tsp Freshly ground pepper
2 tsp Ground coriander
1/8 tsp Nutmeg
1/4 cup Chopped parsley leaves
1 lrg Egg
2 tbl Peanut oil, plus more for deep frying
4 Shallots, finely chopped
2 Garlic cloves, minced
1/2 lb Lean ground beef.

Directions :

Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.
Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft.
Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper.
Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Set on a tray. Refrigerate, if not fried immediately.
Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.)
Remove to paper towels to drain. Serve hot or at room temperature.

This recipe makes 15 cakes.

(Source: fooddownunder.com)

Ikan Asam Padeh (Fish in Sour Sauce)

2008-03-07T17:52:00.004+07:00

Ingredients :

1 1/2 lb Fish fillet
2 Shallot
Ginger, 1" piece
2 Thai chilies
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tbl Soy sauce, dark
2 tbl Oil
Salt, to taste
Pepper, black, to taste

Directions :

Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
Chop very finely the shallots, ginger, garlic and chilies, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
Serve with fresh vegetables and rice.

Cook Time: 30 minutes

(Source: fooddownunder.com)

Gulai Kambing (Spiced Lamb)

2008-03-07T17:46:00.004+07:00

Ingredients :
1 3/4 lb Lamb, fresh
2 Onion
3 Thai chilies
Ginger, fresh, 3/4" knob
Lemon grass root, 1/2" knob
1 Lemon grass, stem
2 Garlic clove
8 Macadamia nut
2 Tomato, ripe
1/3 cup Oil
1/2 tsp Cardamom, ground
1/2 tsp Cumin powder
1/2 tsp Turmeric
1/4 tsp Fennel powder
1 Cinnamon stick, 2"
4 Cloves, whole
Salt, to taste
Pepper, black, to taste
4 cup Coconut milk

Directions :

Cut the lamb into bite-size chunks.
Chop the onions, chilies, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts.
Skin the tomatoes and cut the flesh into small dice.
Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently.
Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes.
Serve immediately with steamed rice.

Cook Time: 1 hour

(Source: fooddownunder.com)

Peanut Sauce - (Sambal Kacang)

2008-03-03T18:25:00.005+07:00

Ingredients :
3 cup deep-fried peanuts

4 garlic cloves peeled and bruised

12 bird's eye chilies sliced

3 inches kencur (like galangal) peeled and choped

3 kaffir lime leaves

1/2 cup sweet soy sauce

2 tsp salt

6 cup water

1 tbl lime juice

Directions :

Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine. Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking. Stir in lime juice just before use.

Note:

Peanut sauce is used for variety of Indonesian main dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc. Or you can use this recipe to your beef steak, chicken steak, or fish steak. It's a great choice.

(Source: fooddownunder.com)

Kare Ikan (Fish Curry)

2008-03-03T18:19:00.006+07:00

Ingredients :
1 1/2 lb, cleaned weight fish

6 Shallots or 1 lrg Onion

2 Cloves garlic

2 tsp Ground coriander

1 tsp Ground ginger

1/2 tsp Powdered lemon grass, or

1 Blade fresh, lemon grass

1 tsp Chili powder

1 Salam leaf or bay-leaf

1/2 tsp Turmeric

1/2 cup Tamarind water

1 cup Of thick santen (coconut milk)

2 tbl Vegetable oil

Salt

Cucumber

Mint

Directions:

Fish curry is the literal translation of kare Ikan; but I should explain that Indonesian 'curry' is rather different from Indian curries. The recipe may be used for almost any fish. In the former version of this book I suggested salmon steaks, which it suits well; but these are now rather expensive. It is better to select a white fish with firm flesh, such as haddock, angler-fish, swordfish or dogfish. In Australia the various fish known as whiting would be a good choice. Americans might like to use snappers. Whatever fish is used, it can be cut into small cubes or slices before frying.
Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.
Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender. Stir in the chili, ginger, turmeric, coriander, lemon grass, salam/ bay leaf, salt and tamarind water. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes.
Add the coconut milk and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.)
Incidentally, the same kare can be made with prawns. There is no need to fry the prawns separately; but fry them in the mixture of onion, etc for a few minutes before you put in the tamarind water.

*This recipe makes 4 servings

"Indonesian Food and Cookery", Sri Owen, Prospect Books, London

(Source: fooddownunder.com)

Nasi Kuning (Yellow Rice)

2008-03-03T18:11:00.004+07:00

Ingredients :
1 Lemon grass stalk, or Lemon zest

2 1/2 cup Rice

1 1/2 cup Coconut milk

3 cup Water

2 1/2 tsp Turmeric

1 tsp Salt

1 slc Galangal, dry

1 Bay leaf

1 Krapau leaf

Directions :

Once reserved for religious ceremonies, nasi kuning is still served on special occasions in Indonesia. This sweet and aromatic centerpiece of a dish is perfect with satay.
Cut lemon grass into pieces about 3" long and tie into a bundle. In a 3-quart pan combine lemon grass, rice, coconut milk, water, turmeric, salt, galangal, bay leaf, and citrus leaf.
Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring gently every now and then, just until liquid is absorbed. To finish cooking, steam according to one of the methods listed below.
To steam in cooking pan: cover pan, reduce heat to low, and cook until rice is tender (15-20 minutes). Halfway through estimated cooking time, gently fluff rice with 2 forks. Remove and discard seasonings.
Transfer to a serving bowl or mound rice on a platter into a rounded cone.To steam using traditional method: transfer rice and seasonings to a colander or steamer basket insert.
Into a large kettle, pour water to a depth or 1 1/2 inches: bring to boil over high heat. Place colander in kettle. Cover and reduce heat, steam until rice is tender (about 20 minutes).
Remove and discard seasonings. Serve as noted above.

Note:

This recipe (Nasi Kuning) becomes a symbol of Indonesian culinary. It serves in many occasions, such as: Birth Day, Anniversary, Grand Opening/Launching or other formal/informal occasions in Indonesia. The rounded cone of nasi kuning represent the mountain that big enough to reach the sky. It's such a wish that we can reach the top of success!

(Source: fooddownunder.com)

Martabak Telor (Deep Fried Beef and Vegetables Wrap )

2008-03-02T21:20:00.003+07:00

Ingredients :
8 tbl oil

4 garlic cloves peeled and sliced

1 1/2 lb minced or ground beef

2 med shallots minced

1 med onion halved and sliced

2 tbl chopped Chinese celery leaves

1 tbl curry powder

4 eggs

1 green onion stalk finely sliced

Salt to taste

Freshly-ground white pepper to taste

Dough:

2 cup white flour (unbleached preferred)

3 tbl oil 3/4 cup water

1 pch salt

Directions :

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.

(Source: fooddownunder.com)

Sambal Terasi (Chili Sauce with Shrimp Paste)

2008-03-02T21:08:00.007+07:00

Ingredients:

20 red Chillies (approx. 6 - 9 cm. long)
2 teaspoons Salt.
1 tomato
1 teaspoon ground Terasi (Shrimp Paste)
half of small lime
2 tblspoon vegetable oil

Directions:

First, fry them all with 2 tblspoon oil, exclude the salt and lime, about to smell up
Put them into chopper, blend them (You can use chopper/Blender to mix them up)
Put the salt in and squeeze the lime in

Tip:
For this recipe, I rather to use chopper than blender to make rough texture. Or you can use the traditional stone shows on the picture.

Lemper Ayam (Chicken wrapped in sticky rice)

2008-03-02T20:56:00.003+07:00

Ingredients:
500 gr. Ketan (see above)
200 gr. Chicken breast
1 large red Onion
4 cloves Garlic
1 stalk Lemongrass
2 Tsp. Trassi
2 Tsp. Cummin
2 Tsp. Coriander
250 ml. Coconut milk
2 Tbl. Oil.

Directions:

Boil the rice as explained above and leave to cool.
Boil the chicken in some water. Set aside.
Finely chop Onions, Garlic and Lemongrass.
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.
On a lightly oiled square of tin-foil spread out the cooled down rice in a rectangular shape (12cm * 8cm).
Put the filling in the middle of the rice and roll it. Repeat for the rest of them
Serve them as snacks in the afternoon tea time!!

Note:
The rice (Ketan) used is sold as "Sticky" or "Glutonous" rice. Although the name might suggest otherwise it contains no gluten but is very rich in starch. Use 2 cups of water for every cup of rice and boil for about 12 minutes. (make sure it doesn't stick to the sausepan). Then steam for a further 15 to 20 minutes. This recipe can also be used for many occasions!

(Source: indochef.com)

Gado-Gado (Mixed Vegetables With Peanut Sauce)

2008-03-02T20:40:00.003+07:00

Ingredients:
White Cabbage, diced.
Green beans
Bean sproutscarrots
2 Eggs, hard boiled.
Peanut Sauce.
Tomatoes.
Prawn crackers.

Directions:

Seperatly boil all the vegetables lightly. Drain and arrange in layers on a dish.
Pour the Peanut Sauce over this.Decorate with the sliced egg and tomatoes.
Just before serving, sprinkle the crackers over the sauce. Best enjoyed when salad is cooled down slightly.

Tip:
The vegetables used above are only a suggestion, you can use nearly anything that is available to you. Do use at least 4 different vegetables. This recipe apparently served as appetizer like ordinary salad food that you know.

(Source: indochef.com)

Rendang Daging (Beef Rendang)

2008-03-02T20:31:00.003+07:00

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

Directions:

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 regularly, for a further hour till the steak is tender.
Serve with boiled rice.

Note:

This recipe uses on many occasions and big holidays such as Idul Fitri and Idul Adha (Islamic Holiday). We serve it along with Ketupat (Warpped boiled rice) and other dishes. Love it!!

(Source: indochef.com)

Nasi Goreng (Indonesian Fried Rice)

2008-03-02T20:16:00.003+07:00

Ingredients:
350 gr Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs 1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Sweet Soy Sauce

Directions:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelet, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin.
Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed.
Add the rice, soy sauce and omelet strips and cook for a further 5 minutes.
Decorate with some of the leftover leek and serve hot. Enjoy!!

Note:

In Indonesia, this recipe (nasi goreng) is so popular and easy to cook. We usually eat nasi goreng for breakfast or dinner.

(Source: indochef.com)