Rempeyek Kacang

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:

1. Mix the Rice flour with baking powder and coconut milk.
2. then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well.
3. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix.
4. Heat oil in shallow pan and fry batter by the tablespoon.
5. drain on absorbent paper.

(Source: indochef.com)

Perkedel Jagung (Corn Fritters)

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)

Indonesian Tempura

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 :

1. 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.
2. 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.
3. Seed bell pepper and cut into eighths. Peel the prawns. To cook tempura, dip seafood and vegetables into batter, turning to coat lightly.
4. Place immediately into hot oil. Tempura should brown in 30 seconds; if it takes longer, oil is not hot enough.
5. Drain cooked tempura on paper towels. Serve immediately.

(Source: fooddownunder.com)

Indonesian Potato and Beef Perkedel

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 :

1. Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.
2. Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft.
   
3. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper.
4. 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.
   
5. 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.)
   
6. Remove to paper towels to drain. Serve hot or at room temperature.
   

This recipe makes 15 cakes.

(Source: fooddownunder.com)

Peanut Sauce - (Sambal Kacang)

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 :

1. 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.
2. 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)

Sambal Terasi (Chili Sauce with Shrimp Paste)

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.