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Statistics |
| Unique Visitors: 86 |
| Total Unique Visitors: 149537 |
| Visitors Out: 664 |
| Total Visitors Out: 664 |
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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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| Sambal Balado |
| 2008-03-23 03:23:00 |
Sambal BaladoFried Tomato Chili SauceIn addition to being a great-alone salsa, balado is the base for an entire array of chili dishes.4 cloves garlic, chopped finely4 shallots, chopped coarsely2 tbs oil1 inch laos root, sliced thin2 tomatoes, diced30 chili peppers, chopped or 2 cups sambal ulek1/2 cup sweet soy sauce1/4 cup palsugar2 salam leaves1 tsp saltHeat the oil in a wok and saute the garlic and shallots for 2 minutes.Add remaining ingredients to the wok and simmer for 5 minutes.Remove from the heat and allow to cool. Store in tightly sealed jar and refrigerate....
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| Sambal Terasi |
| 2008-03-23 03:22:09 |
Sambal TerasiFresh Chili SauceThis sambal is often ground fresh with a mortar and pestle just before serving. Terasi (shrimp paste) is the secret ingredient that gives this sambal a sharp twang that can grow on you.2 clove garlic2 shallots8 chili peppers1/2 tsp. terasi (shrimp paste)1 squeeze lime juice.Grind the ingredients in the order listed.Squeeze a bit of lime over it and serve. This sambal keeps well in an airtight contrainer....
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| Sambal Bajak |
| 2008-03-23 03:21:19 |
Sambal BajakCoconut Chili RelishWhere in the raging passion of the chili pepper is subdued by the velvety softness of coconut milk1 Tbs. oil1/2 cup coconut milk1 Tbs. Palm sugar1 tsp. saltBumbu: 3 candlenuts 3 cloves garlic 3 shallots 6 chili peppers 1/2 tsp. shrimp pasteGrind the candlenuts, garlic, shallots, and chili peppers together with the shrimp paste.Heat the oil in a wok and saute this paste for 2 minutes.Lower the heat and add the coconut milk, palm sugar and salt. Cook over the low heat for 10 minutes, stirring occasionally.Store refrigerated in an airtight contrainer....
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| Sambal Kecap |
| 2008-03-23 03:20:48 |
Sambal KecapSweet Chili RelishSweet and simple, and hot!.A little dab of this gooey-black madness goes miles towards enlivening an ordinary mead. Often served with sate daging.2 shallots12 bird peppers1/2 cup sweet soy sauce1 Tbs. lime juicePeel and mince the shallots. Slice the bird peppers into thin rounds.Mix with the sweet soy sauce and lime juice....
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| Bumbu Gado-Gado |
| 2007-12-27 05:20:38 |
Bumbu Gado-GadoPeanut DressingAlthough designed to accompany gado-gado, you might find yourself hopelessly addicted to this bumbu as a general-purpose dressing. You can substitute crunchy peanut butter for the roasted peanuts.1 tsp. salt1 clove garlic1 tbs. fried shallots2 chili peppers1 tbs. palm sugar3/4 cup roasted peanutsGrind the ingredients in the order listed. If using salted peanut butter, you won't need to add any salt.Add a little water and blend to the consistency of a gravy...
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| Serundeng |
| 2007-12-27 05:15:48 |
SerundengSpicy Coconut and PeanutsSuitable for transforming an ordinary bowl of white rice into a minor feast.Bumbu:1/2 tsp. cumin seeds, ground1 tbs. grated laos (galingale)3 chili peppers2 cloves garlic1 shallot1/2 tsp. terasi (shrimp paste)1/4 lb. roasted peanuts, chopped5 oz. grated coconut1 tbs. palm sugar2 tbs. tamarind water1 tsp. oilGrind the bumbu. Chop the peanuts into quarter-sized pieces. Combine all remaining ingredients in a bowl and mix.Coat wok lightly with oil and heat to a medium temperature.Add the serundeng mixture and stir it vigilantly for 5 to 10 minutes. As the mixture heats it will dry out and the coconut will become flaky and golden brown....
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| Sambal Tomat |
| 2007-12-27 05:15:25 |
Sambal TomatSpicy Pecel Sauce8 chili peppers1/2 cup peanuts2 clove garlic, minced2 shallots, minced1 tomato, sliced2 tbs. oil1 pinch terasi (shrimp paste)1 pinch salt1 tbs. palm sugarChop all the ingredients and saute in oil for 5 minutesAllow to cool before grinding everything in a mortar, blender or food processor...
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| Bawang Goreng |
| 2007-12-27 04:52:03 |
Bawang GorengFried Shallot FlakesWill add a decorative not to mention crunchy dimension to all sorts of noodles, salads, and rice dishes. Fry up a bunch in advance and store in an airtight container.6 Shallots, diced or:2medium onions, diced1 tbs. salt2 cups oil (for deep frying)Dissolve the salt into 2 cups of boiling water and blanch the shallots in this for 30 seconds.Preheat the oil in a wok until it just starts to smoke. Fry the shallots until golden brown.Remove with a strainer and drain on a paper towel....
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| Martabak Daging |
| 2007-12-24 05:55:54 |
Martabak DagingSavory Mutton-Stuffed Pockets(Making martabak daging in Bandung, West Java)A huge shortcut here is to buy frozen eggroll wrappers ready-made in Asian markets. The taste is similiar and you won't have nearly as much fun.Dough:1 tbs. baking powder3 - 3 1/2 cups flour1/2 tsp. saltBumbu:1 onion2 cloves garlic1 tbs grated ginger1 inch lemon grass1 tsp. coriander seeds, roasted1/2 tsp. black pepper1 lb. ground mutton1 cup chopped spring onions1/2 cup chopped parsley3 eggsTo make a dough combine baking powder and salt with 1 cup flour and 1 cup warm water in a mixing bowl. Slowly add flour untul the dough is dense enough to be lifted out of the bowl. Cover your hands and working surface with flour, stretching, twisting and flattering it to establish the dough's gluten. It is read w...
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| Perkedel Jagung |
| 2007-12-24 05:37:44 |
Perkedel JagungCorn and Shrimp FrittersBumbu: 1 tsp.coriander seeds, roasted 1 tbs. grated kunci (fingerroot)2 cloves garlic 1 chili pepper1/2 cup shrimp, finely chopped2 spring onions, finely chopped1/2 cup corn kernels1 tbs. white sugar 1 pinch salt & pepper 2 cups oil (for deep frying) 1 egg 1 cup corn flourGrind the bumbu and combine with the remaining ingredients, beating in the egg and sifting in the corn flour last. Add water if necessary to create a thick batter.Fry as with perkedel kentang...
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| Perkedel Kentang |
| 2007-12-24 05:31:34 |
Perkedel KentangPotato FrittersYou can use all kinds of critters to make Indonesian fritters. This potato and corned beef variety may have envolved from the Dutch kroket, or vise versa.1/2 lb. boiled potatoes, cooledBumbu:1/2 tsp.cumin seeds, roasted2 colves garlic1 shallot1/2 tsp. grated nutmeg1/4 lb. corned beef1 pinch salt and pepper1 egg2 cups oil (for deep frying)Optional:1 Tbs.sambal ulekGrind the bumbu and mash it together with thepotatoes.Add the rest of the ingredients, beating the egg in last. Add the sambal ulek only if you like perkedel spicy.Heat the oil in a wok or deep fryer. Spoon out enough batter to make a fritter about 1 inch in diameter. Add as many fritters as can float to the surface of the oil. Deep fry until golden brown....
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| Rempeyek |
| 2007-12-23 21:39:59 |
RempeyekIndonesian Peanut BrittleThis crunchy snack can be made with all kinds of fillers. Besides peanuts a common favorite is rempeyek teri which uses tiny dried anchovies.1 tsp coriander seeds, ground1/2 cup rice flour1 pinch salt1 cup water1 clove garlic,finely chopped1/4 lb. roasted peanuts2 cups oil (for deep frying)Optional:1 Tbs. sambal ulekCombine the coriander with the rice flour and salt in a mixing bowl. Slowly add water to create a runny batter. For spicy rempeyek, add sambal ulek.Mix the garlic and peanuts into the batter.Heat the oil in a wok for deep frying (see here). Using a large spoon or ladle, carefully pour enough batter into the oil so it spreads out in a thin layer about 3 inches wide. If it balls up then the oil isn't hot enough, or you may need to thin the batter ...
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| Rice and Noodles |
| 2007-12-23 21:39:00 |
Rice and Noodles (Nasi dan Mie)Rice is the centerpiece of Indonesia's agricultural economy and is rarely absent from a meal. Indonesian words for rice describe its state.Padi are the live rice plants and traditionally Indonesians believe that the padi harbors a nature spirit. A bBalinese legend memorializes a sacred virgin who committed suicide rather than to give her virginity to a suitor. Her spirit remains close above the padi where her body lies buried. Villagers are respectful of this spirit and chant soothing apologies to her as the reaper harvest the padi with a small and discrete blade, so as not to frighten her.Beras is dried rice, ready for cooking. You can find many variations in the texture, length of grain, col...
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| Soups and Salads |
| 2007-12-23 21:31:23 |
Soups and Salads (Sop, Soto, dan Sayur Segar)Indonesian soups can be divided into two categories: sops and sotos. A sop is similar to a Western soup with a clear broth and some ordinary looking vegetables. Soto venture into much less familiar waters to include chilies, sour galingale, lemon grass, and sometimes coconut milk. While a sop might provide comfort on a cold winter's day, sotos are more the ticket for a hot one. Between the actual temperature of the soto and the chilies it contains, you might break into a sweat powerful enough to make even a puny breeze feel downright cool. Sotos are also open to improvisation by the server. Where a sop will be ladled straight away from a single stock pot, sotos tend to be assembled from their components on the spot.First cooked noodles are adde...
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| Snacks and Condiments |
| 2007-12-23 21:28:38 |
Snacks and Condiments(Makanan Kecil)How can Indonesian society support such a vast legion of street food hawkers without resulting in the obesity so prevalent in the West? Eating light and eating often might be part of the secret to staying trim. Indonesian restaurants never serve the monster quantities so typical in America. Perhaps in order to save room for the next delicacy, Indonesians seem to prefer smaller, snack-sized portions.You might say that all Indonesian street food is makanan kecil, or small food. Even servings of main dishes like fried rice or chicken sate, tend toward the petite. For small appetites the possibilities are unlimited for satisfying any tiny craving. Every warung is well stocked with mysterious little banana leaf packages and wide mouthed jars full of odd littl...
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| Banana Leaves "To Go" |
| 2007-12-23 21:23:47 |
Banana Leaves "To Go"(Bungkus Pincuk)The Banana leaf is a multipurpose wrapper for grilling, steaming and baking. It also makes an attractive and biodegradable take-away package that will constribute a nice aroma to foods. You can buy them frozen in Asian markets but once they thaw out they are really only good for cooking with.There's more than one way to fold a banana leaf. One of the easiest is to start with the food to be wrapped on top of a square-cut leafPlace a second leaf on top of the first.Fold the frint corners over as if you were wrapping birthday present, but instead of folding the triangle up, fold it down and under.Repeat this with the opposite side.Now turn the package upside down and you will find that it is actually right side up. You can...
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| Sweet Snacks |
| 2007-12-23 21:19:37 |
Sweet Snacks (Manakan Penutup)(Steamed sticky rice cakes and dipping sauce)(Jenang and jadah in Bandung, West Java)(Assorted Kue)Indonesians don't really think in terms of dessert. If anything they might simply crave a little fresh fruit and some tea or coffee after a meal. But don't let that stop you from experimenting with desserts as the chemistry between coconut milk, palm sugar, and the pandan leaf is definitely worth exploring.In the mornings you might be greeted by the kue lady peddling her backed, boiled, fried or steamed little cakes and pastries from door to door. A little like Indonesian dim sum, you never know what scrumptious goodies might lie wrapped up inside those banana leaves. Around noon when the heat is taking over, the "es" vendors come out with icy sundaes of all kind...
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| Kerupuk |
| 2007-12-23 21:15:58 |
KerupukTapioca CrackersLight, crispy krupuk consist of tapioca or palm flour flavored with everything from shrimp (udang) to fish, garlic, and soy beans. When raw, krupuk are like hard little shards of plastic. Drop them in hot oil and they instantly expand like some cheap magic trick into puffy coulds of perfectly agreeable crunchiness. Krupuk in various incarnations are usually left out in large bins at your table for eating with a meal. They are also crushed up and sprinkled over dishes like gado-gado and bubur (rice porridge) as a garnishing.Making krupuk is easy (See here for tips on deep frying).1/2 lb. dry krupuk2 cups oil (for deep frying) 1 pinch saltHeat the oil in a wok for deep frying. Using a large spoon or ladle, carefully lower 3 to 10 krupuk into the oil. They will swel...
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| Meat |
| 2007-12-23 21:14:53 |
Meat(Daging)With more miles of coastline than any other country, you would expect Indonesians to eat a lot of fresh seafood, but even more common than the saltwater varieties are the freshwater fish and shrimp grown by rice farmers in their flooded padi. Lele (catfish) is a favorite that is cheap, easy to bone and, like most of the fish served in warungs, it's usually deep fried. The second most popular cooking method for fish is bakar (barbeque). When cooking a fish bakar, a hinged, cage-like frill is often used to keep the fish from falling apart. Look for something similar in your local Asian market.Other delicacies from the padi include belut (eel), snookie (snake), and kodok (frogs). Where there is water there are also bebek (ducks), which are highly r...
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| Gorengan |
| 2007-12-23 21:08:11 |
Gorengan Batter-fried VeggiesGorengan vendors come out just as things are starting to cool down in the afternoon. They dip tofu and tempe into a batter full of carrots and bean sprouts, and even fry up dumplings of pure batter which are preety tasty.Batter:1 cup wheat flour 1/2 tsp. baking powder 1 egg 2 cloves garlic, minced 2 shallots, chopped 1 pinch salt andpepper 1/2 cup parsley, chopped 1 carrot, grated1/2 cup bean sprouts 1/2 lb. tofu, 1-inch cubes 1/2 lb. tempe, 1/2-inch by 3-inch sheets Oil (for deep frying)Cut the tofu into 1 -inch cubes and the tempe into sheets 1/2 inch thick and 3 or 4 inches square.Mix the flour with 2 cups water and beat in the egg. Add the rest of the batter ingredients and enough water to create a thick batter.Dip pieces of tofu and tempe into the batter. ...
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| Bumbu |
| 2007-12-23 20:22:08 |
BumbuThe preparation of an Indonesian meal usually begins with the crushing of fresh spices and herbs into a spice paste known as Bumbu. This hand grinding is accomplished with a cobek and ulek ulek (mortar and pestle) which pulverizes the ingredients and creates as a gestalt between them that is hard to match using a food processor or blender.Not to worry how ever if you don't have access to a mortar as most novices won't notice the difference. You can always use a food processor, or simply mince things up into ultra-fine little bits. For a more authentic effect, run the bits over a few times with a dough roller to mash them together a little. If a blender is used it will probably be necessary to add additional liquid to get things going. Depending on the recipe add water, oil or coconut...
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| Iced Tamarind |
| 2007-12-20 22:23:11 |
Iced Tamarind(Es Gula Asam)One of the secrets to cooling off on a hot day or after an especially spicy dish is to ally yourself with the engaging tartness of tamarind.1/4 cup sugar1 cup tamarind water1 cup waterMake a tamarind syrup by dissolving the sugar into the tamarind water in saucepan. Simmer for several minutes. This mixture can be cooled and stored in the refrigerator for later use.To prepare the es asam, combine 1 part tamarind syrup with 1 part water. Serve over ice with extra sugar on the side for those who like it sweet....
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| Fruit Smoothies |
| 2007-12-20 22:22:30 |
Fruit Smoothies(Jus Buah-buahan)Popular fruits and vegetables used in jus warungs include pepaya, nanas (pinesapple), pisang (banana), tomat (tomato), wortel (carrot), timun (cucumber), and alpukat (avocado). Jus apokat is usually mixed with sweetened chocolate condensed milk. This is also quite grand in a papaya or banana smoothie. You can add chocolate to condensed milk or use chocolate syrup to get similiar results. Any jus can be ordered campur (mixed) with other juices. Common mixtures are carrot with apple, cucumber with tomato, or papaya with banana.2 cups of your pavorite fruit2 cups water1 Tbs. sugar1 cup chopped iceOptional:2 Tbs. chocolate condensed milkRemove disagreeable seeds and skins and blend the fruits and veggies with water, sugar and ic...
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| Iced Citrus Drink with Coconut |
| 2007-12-20 22:21:54 |
Iced Citrus Drink with Coconut(Es Jeruk Kelapa)Jeruk refers to any variety of citrus but es jeruk is usually either a lime or an orange that can be squeezed quickly in street stalls and mixed with a little sugar and water. For that added textural dimension include some slippery floating slivers of fresh coconut flesh.4 medium oranges, limes, or lemons1 cup fresh young coconut flesh4 Tbs. sugariceCombine roughly 1 part fresh-squeeze citrus juice with 4 parts water.Typically a few spoonfuls of sugar are added and let float to the bottom of the glass so that the sweetness can be adjusted with a little stirring.Add the coconut flesh and ice....
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| Spiced Ginger Tea |
| 2007-12-20 22:19:13 |
Spiced Ginger Tea(Bandrek)The sooting effects of ginger make a nice nightcap. Some people like to add warm milk, either cow's or coconut, to their bandrek.1 inch fresh ginger, sliced thinly1 inch lemon grass, minced2 Tbs.palm sugarHeat the ginger and lemon grass in 4 cups water. Simmer lightly for 10 minutes.Strain the boiled liquid and add the pal sugar....
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| Indonesian Coffee |
| 2007-12-20 22:17:35 |
Indonesian Coffee(Kopi Tubruk)The secret to preparing excellent Indonesian coffee is to grind the beans as fine as powder. This results in their swift descent to the bottom, and you won't get that gritty taste in your mouth. Typically kopi will be mixed with enough sugar to kill a Komodo dragon. If you want it back, as for it pahit (bitter). To make kopi jahe (ginger coffee), just throw in a few slices of ginger while you're boiling the water.8 Tbs. cofee, powdered4 Tbs. sugarSpoon in 2 tablespoons of coffee for each glass along with any desired sugar.Pour boiling water over grounds and stir. Allow to stand for a minute before drinking....
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| Ginger Coconut Coffee |
| 2007-12-20 22:16:06 |
Ginger Coconut Coffee(Bajigur)Like most recipes, this one comes in myriad combinations. Some warungs add a layer of sweet bread cubes instead of coconut.1 inch fresh ginger, sliced thinly1/2 tsp, grated fresh nutmeg1 stick cinnamon2 cloves1 inch lemon grass, minced4 Tbs. Coffee, powdered1 cup coconut milk2 Tbs. plam sugar1/2 tsp. salt4 tbs young coconut fleshHeat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.Turn off the heat, add the ground coffe and allow to steep for a few minutes.Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.Add the coconut flesh and a sprinkle of nutmeg on top....
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| Happy Soda |
| 2007-12-20 22:09:51 |
Happy Soda(Es Soda Gembira)Nice with all kinds of fizzy beverages.1/4 cup sweet condensed milk2 bottles soda watericePor 2 tablespoons of condensed milk down the edges of each glass. Make a fancy pattern if you want to get artsy.Add Ice and soda water....
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| Coconut Milk with Slithery Green Jelly Noodles |
| 2007-12-20 22:08:20 |
Coconut Milk with Slithery Green Jelly Noodles(Es Cendol)Cendol jelly noodles have the essence and color of the pandan leaf. Make them yourself or find them ready-made in yourfriendly neighbour Asian market. The Vietnamese variety called Bahn Lot can sometimes be found frozen.2 cups cendol noodles1/4 cup palm sugar1/2 cup tsp. salt1 cup coconut milk2 cups iceTo make the syrup heat 1 cup of water in a saucepan and dissolve in the palm sugar.In a separate pan combine the coconut milk and salt. Simmer for a few minutes.Allow both syrup and coconut milk to cool.Pour 2 tablespoons of syrup into each glass. Add 1/4 cup ofcendol jelly noodles and pour the coconut milk over the top. Add ice cubes...
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| Slithery Green Jelly Noodles |
| 2007-12-20 22:05:13 |
Slithery Green Jelly Noodles(Cendol)The secret to making these noodles is in having a sieve with holes about 1/4 inch in diameter. In Java they make a special bucket with holes drilled in the bottom, and a plunger to push all the cendol through. You can make something similiar, or just use a colander with round holes. Substitute sago palm flour for tapioca flour.1/2 cup tapioca flour1/2 cup rice flour2 pandan leaves or 5 dropspandan extract2 cups water1 large bowl ice waterMix the two types of flour before blending in 1 cup of water to make a batterBring 2 cups of water and thepandan leaves or extract to a boil in large saucepanAdd the batter and reduce the heat. Simmer for 15 minutes. Stir often and keep adding water so that themixture remains theconsis...
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