Owner: Indonesian Food: Recipes and Cooking Guides URL:http://indonesian-food-recipes.blogspot.com Join Date: Mon, 24 Dec 2007 14:07:51 -0600 Rating:0 Site Description: Guides for traditional and modern indonesian food recipes. Mostly from Balinese recipes, Sumatera recipes, Borneo recipes, Sulawesi recipes, Kalimantan recipes, Manado recipes, Irianjaya recipes, and more indonesian taste form other region. Site statistics:Click here
Black Rice Dessert 2008-01-15 19:23:00 In indonesian i called "Bubur Pulu Hitam"Ingredients:240 g Black
glutinous rice(washed & drained)60 g White glutinous rice (pulut)(washed & drained)7 c Water2 Pandan leaves, knotted1/2 c SugarPinch of salt1/2 T Tapioca flour or cornflourCombined with 2 Tbs water toForm a paste1/2 c Thick cocnut milkPinch of saltDirections:Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.
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Tumis Tahu Sayur 2007-08-20 22:03:00 Ingredienten:- 150 gr. tahu - 75 gr. tauge - 75 gr. peultjes- couple of brushwood selderie - bit leek- 2 eetlepels shredded onion - 2 shredded teentjes garlic - 2 eetlepels of ketjap - oil Construction:Dry the tahu with kitchen paper and cut it in cubes of 1 cm. Barge them slightly brown in, approx. 5 minus clears oil on high fire. Obtain them from the pan. By the leek and selderie. Fruit onion, garlic and leek 2 minutes in a beetje oil. A cup does water the tahu and the peultjes. It lets cook 5 minutes softly. Joint then selderie, tauge, ketjap and salts to taste and cook once more 2 minutes. Let cool down the Court and at least a half hour to stand.
Bajak Chili Sauce - (Sambal Bajak) 2007-08-04 13:44:00 Ingredients :8 x red chilies seeded and sliced1 tsp dried shrimp paste (terasi) toasted1/4 tsp grated nutmeg3 x garlic cloves peeled and sliced6 x shallots peeled and sliced1 tsp salt1 1/2 tsp chopped palm sugar2 tbl oil2 x salam leaves2 x lemongrass stalks bruised1/2 x inch galangal (laos) peeled and sliced4 tbl tamarind juiceMethod :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 refrigerate Read more:Chili
Indonesian Egg Sambal 2007-07-25 04:08:00 Serves 4-6Ingredients:4 eggs3 tablespoons peanut oil1 onion, finely chopped1 teaspoon crushed garlic1/2 teaspoon dried shrimp paste1 tablespoon sambal ulek or chopped red chillies1 teaspoon finely chopped galangal, fresh or bottled6 candle nuts or macadamia nuts, finely grated or pounded2 teaspoons palm sugar125 ml/4 fl oz/1/2 cup coconut milksalt to taste2 tablespoons lime or lemon juiceDirections: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 mi Read more:Indonesian
Oxtail Soup Recipe (Sop Buntut) 2007-07-24 12:37:00 Ingredients :1 kg Oxtail / beef tail, cut into serving pieces1/2 tablespoon Chopped ginger1/2 Nutmeg, bruised1 Spring onion, cut into 2-3 pieces1 tablespoon Margarine200 g Carrots, cut into 3 cm piece, then halved or quartered250 g Potatoes, cut into 4-6 pieces, Salt to tasteSpice (ground)6 Shallots3 cloves Garlic1 teaspoon PeppercornsGarnishingFried shallotsSpring onionsChopped Chinese parsleyMethod :- 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 marg
Indonesian Shrimp Soup (Sop Udang) 2007-07-19 16:16:00 Ingredients1/4 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 DirectionsBreak 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 Read more:Indonesian
, Shrimp
Indonesian Spareribs 2007-07-14 14:00:00 Ingredients:3 pounds spareribs3/4 teaspoon hickory smoked salt1/4 teaspoon black pepper1 tablespoon coriander seed, crushed1 tablespoon cumin seed, crushed1 tablespoon instant minced onion1 teaspoon MSG1/2 teaspoon ginger1/4 cup vegetable oil1 tablespoon brown sugar1/4 cup soy sauce1/4 cup lime or lemon juiceDirections:Cut spareribs into serving-size pieces. Place on rack in shallow pan. Combine remaining ingredients, mixing well. Spoon or brush sauce over ribs to coat all sides. Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.
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Kue Cucur 2007-07-09 13:50:00 Ingredients500 g newly pounded rice flour1 tsp soda1 tsp salt500 cc santan from 1/2 a coconut500 g palm sugar or subtitutebrown sugarvegetable oilInstructions- sift the rice flour together with the salt- Cook the santan together with the palm sugar until sugar has dissolved. Strain.- pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Knead the mixture until smooth and elastic for about 10 or 15 minutes.- Let stand for an hour until dough rises.- Heat the oil on a medium heat. Put a tablespoonful of the dough in the oil and keep ladling the oil over the dough until it swells up. Keep pricking the center of the cake so that it be done evemtly. Remove and serve.About 25 cakes.
Sambal Ulek 2007-07-08 05:40:00 Ingredients:2 1/4 lb Red chillis3 ts SaltInstructions:• The ulek-ulek is the implement you use to crush candlenuts, chillis, etcetera in a cobek.• Sambal Ulek is made of chillis that have been crushed this way.• This is a very basic sambal, which is useful to keep in quantity, so that you can use it for quite a lot of recipes which specify red chillis as one of the ingredients.• As this sambal can be stored for at least 2 weeks in the refrigerator, it is worth while making quite a lot of it.• But to crush the chillis in a cobek with the ulek-ulek is very laborious.A food processor is a great help here.• Seed and chop the red chillis roughly, then put all these into a saucepan and half-fill the saucepan with boiling water.• Boil the chillis for 8 minutes.• Drain, and put the
Kolak Pisang 2007-07-06 17:42:00 Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes. Ingredients:1 pandan leaf (screwpine leaf)2 big cubes of Gula Jawa (Javanese Palm Sugar)1 can of Kolang-Kaling (Toddy Palm Fruit)3 large cassava15 bananas5 large sweet potato1 can of coconut milk, add 2 cup of water1 1/2 cup of sugar1/2 teaspoon of saltDirections:- Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan- Peel the banana skin, make small cuts and place
Wedang Angsle 2007-07-06 17:35:00 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, optionalGinger Sauce:• 750 cc water• 100 grams ginger, bruised• 2 pandan leaves, shredded and tied into knots• 200 grams brown sugar• 2 tablespoons granulated sugarCoconut Milk Sauce:• 350 cc coconut milk• 1 pandan leaf, cut into 5-cm pieces saltPreparations:• 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.
Bubur Ayam 2007-07-06 17:28:00 Serves 6Ingredients:* 300g chicken meat* 200g rice* 1 liter water* salt* 1/2 tsp pepper* fried shallot* green onions, finely choppedDirections:1 Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use2 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.
Indonesian Chicken Breasts 2007-07-06 17:15:00 Ingredients:1/2 cup fresh-squeezed orange juice1/4 cup peanut butter2 cloves garlic, minced2 teaspoons best quality curry powder1/4 cup shredded coconut4 boneless, skinless chicken breast halves, about 1 pound1 medium red bell pepper, cut in halfInstructions: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.
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Nagasari 2007-07-02 15:20:00 Nagasari is a steamed cake containing bananas , which is commonly eaten as a snack in Indonesia.Ingredients:1 cup rice flouri tbsp corn flour4½ coconut milkSalt and sugar to taste250 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.
No title 2007-06-29 12:43:00 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 fine3 cloves garlic, smashed2 tomatoes, coarsely chopped2-3 fresh chilis, finely mincedseveral daun salamvegetable oilFry ingredients in oil until soft.1 stalk sereh, lemon grass, pounded or 1 Tb. shredded dried lemon grass1 tsp. powdered laos1/2 tsp. kencur/ kentjur1/2 tsp. black pepper1/2 tsp turmeric1 tsp. salt1 tsp. brown sugargreen beanscarrot sticksbamboo shoots - fresh are better than canned. If using canned, rinse them well first.green cabbage, shreddedSwiss chard, shreddedbean sproutsAdd additional ingredients to frying seasonings. Stir well. Cook until barely tender, they should still be crisp.1/4 to 1/2 cup gr
Lemon Cider 2007-06-27 03:12:00 (4 servings)Ingredients:1 quart apple ciderjuice of 2 lemons4 cablespoons sugarlemon peel for garnishmethod:Pour cider and lemon juice a large saucepan over medium heat. Add sugar,Stirring occasionally until dissolved. Garnish with lemon peel.
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Ikan Kembung Rica-Rica 2007-06-27 02:24:00 Inspirate by watching channel TV at lunch. Then i found this recipes, So delicious!Ingredients:3 mackerel2 tomatoes3 salam leaves2 jeruk purut / kaffir lime leaves1 tsp palmsugar (gula jawa)2 tbsp rice vinager1/2 tsp salt6 tbsp oil Refined, spice bellow:3 shallots3 cloves garlic2 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.
Jemput Jumput (Banana Fritters) 2007-06-24 02:54:00 INGREDIENTS5/8 cup all-purpose flour1 pinch salt1 teaspoon baking powder6 ripe bananas3 tablespoons white sugaroil for fryingDIRECTIONS1. 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.
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Kopi Tubruk 2007-06-15 17:01:00 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.Source & Picture from Indonesian-OK
Indonesian Layer Cake 2007-06-15 16:50:00 SERVINGS: Makes 1 (7-inch) cakeINGREDIENTS:7 egg yolks150gm (5oz) castor sugar (superfine or granulated sugar)1 tsp. vanilla essence or extract150gm (5oz) butter, softened at room temperature1 tbsp. brandy90gm (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 minu Read more:Indonesian
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Durian Cake 2007-06-15 16:29:00 Ingredients :1 x Durian
6 oz Butter (3/4 cup)5 oz Sugar (2/3 cup)4 x Egg, separated6 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.Buy on CD @ Food Down Under
Opor Solo 2007-04-02 07:53:00 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 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
Tofu Omelette (Tahu Telor) 2006-12-24 02:16:00 Ingredients:* 1 lb. purple eggplants* 1 Tbs. lime juice* 15 Tbs. vegetable oilSpice Paste Ingredients:* 100 gram red chilies* ½ tsp. salt* 1 tomato* ½ tsp. shrimp paste* 7 small-sized shallotsInstructions:* Cut each eggplant in half and cut again in 2 or 4 pieces.* Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.* Open cover and turn the eggplants side to side until soft and well cooked.* Put eggplant pieces onto a serving platter.* Combine all spice paste ingredients and grind coarsely.* Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.* Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.Makes 5-6 servings.source : melroseflower Read more:Omelette
Indonesian Banana Pancakes 2006-11-22 05:03:00 Indonesian Banana Pancakes
Veg HT DP Indonesian 30mins plus standing From SulawesiIngredients1 teasp Active Dry Yeast2 tbsp Sugar1/4 teasp Salt240ml/8fl.oz. Warm Water3 Ripe Bananas150g/+5oz Rice FlourVegetable Oil Instructions1. Place the yeast, sugar, salt and water in a large mixing bowl and stir to dissolve.2. Peel the bananas, place in a shallow dish and to a smooth consistency. 3. Add the mashed banana and flour to the yeast mixture and mix well to form a batter. Set aside to stand 30 minutes.4. Preheat the oven to low. Brush a frying pan with oil and heat until hot. Pour in about 90ml/3fl.oz. of the batter and cook over a medium heat until just set.5. Turn the pancake and continue to cook over a medium/low heat until golden and risen.6. Transfer to the oven to keep warm wh Read more:Indonesian
Indonesian Fish Cakes 2006-11-22 05:02:00 Ingredients2 teasp Coriander Seeds1 teasp Cumin Seeds2 small dried Chilies2 teasp Ground Lemon Grass or1 stalk Lemon Grass, chopped½ Onion, finely chopped3 Garlic Cloves, chopped1 teasp freshly grated Root Ginger50g/2oz Chopped Unsalted Cashew Nuts or Peanuts2 tbsp Lime Juice 1 Egg WhiteSalt400g/14oz firm White Fish, cubed (e.g. Cod, Monkfish)Vegetable Oil for fryingInstructions1. 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 toge Read more:Indonesian
, Cakes
Besengek Chicken (Ayam Besengek) 2008-06-09 14:48:00 Ingredients:1 broiler or fryer2 tsp salt3 tbsp vegetables oil or margarine2 clove garlic, chopped finely2 red chilies, crushed1 tsp ground corianderpinch of ground cumin1 tsp ground laos2 candlenuts, grated1/2 tsp shrimp paste2 tbsp coconut, desiccated or freshly grated2 cup coconut milk from 1 coconut1 tsp brown sugar1 tbsp tamarind juiceMethod:1. Cut chicken into serving portions. Wash thoroughl Read more:Chicken
Fish in Sour Sauce (Ikan Asam Padeh) 2008-06-09 14:35:00 Ingredients:1 1/2 pounds Fish Fillet2 ShallotsGinger 1 piece2 Thai Chiles1/2 tsp Turmeric1/2 tsp Tamarind2 tsp Soy Sauce (Dark)2 tbsp OilSalt to tastePepper, black to tasteMethod:1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind a
Brasied Milk Fish with Sweet Soy Sauce (Pindang Bandeng) 2008-06-09 13:33:00 Ingredients:3 sliced Shallots3 slices Garlic cloves2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)2 cups (500g) Water1 bruised Lemon grass2 tbsp. (30g) Oilsalt (as needed)1/4 cup (62ml) Sweet
soy sauce1 Salam leaf3 Holland red peppers (cut into 1/4" rings)10 birdseye chilis1/2 inch Galangal3 lbs. Milk fish (or 2 whole)Instructions:1. Cut each fish into 2 crosswise.2. Rub each piece with salt a
Deep Fried Beef Rolls (Martabak Telor) 2008-06-09 13:24:00 Ingredients:450g plain flour175cc water1/2 tsp salt120cc oil4 cloves garlic750g minced beef2 shallots1 onion2 tbs chopped chinese celery leaves1 tbs curry powder4 eggs1 leek, halved lengthwise and sliced1 tsp salt1/2 tsp pepperMethod:1. Mix all the dough ingredients and knead them into an oily elastic dough.2. Cover in a plastic wrap and leave in room temperature for 2 hours.3. Divide the dough in Read more:Fried
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