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Statistics |
| Unique Visitors: 27 |
| Total Unique Visitors: 567796 |
| Visitors Out: 1808 |
| Total Visitors Out: 6604 |
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| Gado-gado |
| 2008-03-23 07:51:04 |
Gado-gadoSteamed Veggies with Peanut Sauce The most common veggies are listed here, but you can improvise with any others. The real secret is in the peanut dressing (bumbu gado-gado). ¼ lb fried tofu2 medium potatoes, boiled¼ lblong beans¼ lb bean sprouts1 cucumber¼ lbcabbage½ cup bumbu gado-gado with rice or lontong¼ lemon2 tbs fried onion flakes2 krupuk (crackers)2 hard-boiled eggs, sliced Fry tofu and boil the potato.Slice the potato and veggies into bite-sized pieces. Blanch the veggies in boiling water for 30 seconds.Toss all the veggies with the peanut bumbu.Pile the gado-gado on a base of white rice or lontong. Add a squeeze of fresh lemon, some fried onion flakes, sliced egg, and a crunched-up krupuk....
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| Asinan |
| 2008-03-23 07:12:10 |
AsinanFresh Salad with a tanggy dressing A famous Jakarta dish that is more asin (sour) than rujak, and uses vegetables as opposed to fruits. Try adding any salad veggies you like. ¼ lb egg noddles½ lb tofu, cubed½ cup vinegar1 cup long beans1 cup thinly sliced cabbage1 cup thinly sliced cabbage1 cup bean sprouts1 cucumber, sliced 8 cherry tomatoes, sliced4 krupuk (crackers) Bumbu:2 tbs ebi (dried shrimp)¼ cup roasted peanuts2 chili peppers2 tbs palm sugar1 tsp salt Boil the egg noodles with a little salt until soft (about 8 minutes). Drain and rinse.Grind the bumbu and mix with the vinegar.Toss the noodles with the vegetables and tofu. Toss in few extra peanuts whole. Serve in individual bowls with krupuk crushed up on top....
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| Rujak |
| 2008-03-23 07:08:21 |
RujakSweet, Sour, and hot Fruit Salad Innocent sweet and tart fuits corrupted by a wicked bumbu. 4 tbs tamarind water½ cup sliced cucumber½ cup sliced papaya½ cup sliced pineapleOther assorted tart or sweet fruits1 tbs lime juice Bumbu:6 chili peppers¼ tsp terasi (shrimp paste)1 pinch salt2 tbs palm sugar Grind the bumbu and combine with tamarind water.Combine fruit with bumbu dressing and toss.Move to individual serving bowls, squeezing some fresh lime over the top before serving. ...
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| Karedok |
| 2008-03-23 06:56:06 |
KaredokSalad with Peanut Sauce The addition of kencur to this salad’s dressing lends and interesting twang. 1 cup thin-sliced cucumbers1 cup fresh bean sprouts2 tomatoes, sliced2 cup lettuce Bumbu:1 tbs grated kencur1 cup bumbu gado-gado Grind a bumbu just like the gado-gado dressing, but start by adding the kencur. Add a little water if necessary to thin.Toss the sauce with the vegetables until well mixed. Serve with krupuk (crackers)....
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| Lalapan |
| 2008-03-23 06:48:46 |
LalapanRaw Vegetable Platter There’s nothing so unusual about lalapan until you dip the raw veggies into hot sambal terasi. If the sambal is too hot, try mellowing it with a tablespoon or two sweet soy sauce. Kacang panjang (long beans) are snappy in this, or any other raw vegetable that you like. ¼ cup kemangi1 tomato1 cucumberAny waw vegetables½ cup sambal terasi Break or chop all the veggies into bite-size pieces.Slice and arrange the veggies around the dip and serve.Krupuk (crackers) make a good complement....
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| Acar Campur |
| 2008-03-23 06:45:29 |
Acar CampurSour Veggie Relish Crisp, cool and tangy, acar campur is perfect for extinguishing the fire. Provided of course that you avoid eating the bird peppers. 1 carrot, julienned3 bird chili peppers2 spring onions, inch lengths1 cucumber, julienned1 tsp salt in 2 cups water2 cups vinegar¼ cup sugar1 tsp salt2 shallots, thinly sliced4 cloves garlic, cleaned Soak the carrots, chilies, spring onion and cucumber for 15 minutes in salt water. Rinse.Heat the vinegar in a saucepan and dissolve in the sugar and salt. Simmer the shallots, and garlic in this for 10 minutes.Remove from heat and add soaked veggies. Mix thoroughly.Allow the camput to pickle overnight or longer. Chill before serving....
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| Soto Ayam |
| 2008-03-23 06:40:58 |
Soto AyamIndonesian Chicken Soup 2 cups chicken broth¼ lb chicken, shredded1 stalk lemon grass, bruised1 kaffir lime leaf2 chili peppers, chopped1 pinch salt and pepper8 oz. soun (cellophane noodles)½ lemon or lime1 hard-boiled egg, sliced1 spring onion, chopped½ cup bean sprouts2 tbs fried onion flakes Bumbu:1 inch lemon grass1 tbs grated ginger1 tbs grated turmeric2 cloves garlic Chop an inch off the base of the lemon grass and grind with the other bumbu ingredients.Combine this bumbu with 2 cups of water and 2 cups chicken broth. Bring to a boil.Add the chicken, lemon grass, lime leaves, chilies, salt and pepper. Cook for 20 minutes.Meanwhile soften the soun by soaking it in boiling water.Add a handful of noodles to each serving bowl an...
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| Sop Daging |
| 2008-03-23 06:38:06 |
Sop DagingHearty Beef Soup 1 tbs oil½ lb beef chuck, cubes1 tbs palm sugar1 pinch salt3 inch ginger, sliced thin1 tsp lime juice1 hard-boiled egg Bumbu:1 tbs grated turmeric2 chili peppers2 cloves garlic2 shallots½ cup shrimp, peeled Grind the bumbu and saute in the oil for 2 minutes before adding the beef and stir-frying for 5 minutes.Add 4 cups water, the sugar, salt, and ginger. Simmer 15 minutes.Garnish with lime and egg. ...
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| Bakso |
| 2008-03-23 06:35:45 |
BaksoMeat Balls in clear broth Street servings of bakso combine several sizes and varieties of meatballs. For simplicity you can find the meatballs ready-made in Asian markets. Meatball Ingredients:½ lb beef, fish, or pork, finely ground2 cloves garlic, crush1 egg2 tbs tapioca flour1 pinch salt and pepper If ready-meatballs:2 cups meat broth The rest:1 clove garlic, crushed1 pinch salt and pepper2 shallots, finely chopped2 chili peppers, chopped1 tbs palm sugar1 cup cooked egg noodles1 cup bean sprouts1 tbs fried shallot flakes To prepare meatballs: grind the garlic and mix with the meat and egg. Sift in tapioca flour, and add salt and pepper.Boil 4 cups of water. Grab a handful of the meat mixture and make a fist, squishing it through your...
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| Bubur Ayam |
| 2008-03-23 06:35:37 |
Bubur AyamChicken Porridge Early each morning. Jakarta street venders hawk this popular dish to podestrian commuters. Myriad chopped-up goodies are kept in separate containers and a custom bubur is prepared on the spot. 1 cup white rice2 cups soto ayam stockOr canned chicken broth Garnishes: ¼ lb chicken, shredded1 tbs spring onions, chopped2 tbs fried peanuts2 tbs fried shallots2 tbs chinese donut, sliced2 krupuk, crushed Rinse rice andcombine with 5 cups water. Bring to a boil, reduce heat and cover. Cook about 1 hour. When ready the bubur should be thick, but still easy to stir. If it’s too dense, keep adding water.Meanwhile prepare the soto broth.Add 1 cup of rice porridge to a bowl and cover with ¼ cup of soto broth. Garnish with anything and ever...
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