Rawon (Diced Beef in Black Sauce Soup)

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)

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:

1. 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.
2. Once they are tender, make sure that you have enough broth (± 6-8 cups). If not enough, pour in some more water.
3. 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.
4. 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)

Nasi Kebuli (Lamb Rice)

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:

1. 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.
2. 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.
3. 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)

Bali Satay

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:

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

(Source: indo.com/restaurants/recipe)

Beef Semur

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:

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

(Source: indo.com/restaurants/recipe)

Martabak Telor (Deep Fried Beef and Vegetables Wrap )

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 :

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
7. 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.
8. This recipe yields 4 martabak.

(Source: fooddownunder.com)

Rendang Daging (Beef Rendang)

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:

1. 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.
2. 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.
3. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regularly, for a further hour till the steak is tender.
4. 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)