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Statistics |
| Unique Visitors: 0 |
| Total Unique Visitors: 4467 |
| Visitors Out: 216 |
| Total Visitors Out: 216 |
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| Corn Fritters / Dadar Jagung |
| 2008-07-26 02:35:42 |
INGREDIENTS:2 tsp ground coriander1 tsp freshly ground pepper6 shallots, peeled and chopped fine3 garlic cloves, minced1 tsp salt1 tbs sugarFritters:2 1/2 c frozen or fresh corn, cut from the cob1 tbs chives, finely chopped1 egg, beaten2 tbs flour1 c canola oil for fryingPREPARATION:To make the spice paste, combine all ingredients in a medium bowl. Set aside.Grind corn kernels in a food processor or blender.Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to c...
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| Tofu Omelet / Telur Dadar Combination Tofu |
| 2008-07-16 22:35:11 |
INGREDIENTS:2 ounces fresh bean sprouts6 ounces tofu, drained4 eggs, beaten with a little1/2 teaspoon salt1 teaspoon vegetable oil2 red chilies or green chilies, deseeded, thinly sliced2 tablespoons sweet soy sauce (kecap manis)1 tablespoon white vinegar2-3 tablespoons fried crushed peanuts3 tablespoons shallots, flakes fried1 tablespoon chopped fresh parsleyPREPARATION:Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.Mash the tofu or chop very small.Combine tofu, eggs and salt in a bowlHeat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet...
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| Darn Chocolate Cake / Tart Coklat |
| 2008-07-16 22:01:50 |
INGREDIENTS:1 (18 1/4 ounce) package devil's food cake mix1 (4 ounce) box instant chocolate pudding mix1 cup sour cream1/2 cup water1/2 cup vegetable oil4 large eggsPREPARATION:Preheat oven to 350°F,Grease 2 9-inch round cake pans.Dust with flour and tap out the excess; set pans aside.Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.Blend with an electric mixer on low speed for 1 minute.Stop and scrape down the sides of the bowl.On medium low speed, continue to blend for 2-3 minutes more,Pour batter into prepared pans and smooth it out.Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes lat...
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| Juice Alpokat / Es Jus Alpukat |
| 2008-07-16 21:52:34 |
INGREDIENTS:5 tablespoons sugar5 tablespoons water2 avocados1/2 cup cold milk1 cup chocolate milk1/2 cup crushed icePREPARATION:Make simple syrup by combining sugar and water in small saucepan over medium-high heat.Stir until clear.Remove from heat and let cool.Spoon out avocado pulp and place in blender.Add syrup and blend. ,Add cold milk and blend. Divide between 2 tall glasses.Top each serving with 1/2 cup chocolate milk (to form separate layer) and crushed ice....
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| Grilled Chicken / Ayam Bakar |
| 2008-07-04 01:53:48 |
INGREDIENTS:1x chicken, non-broiler (2 pieces of breasts and 2 pieces of thighs)4x shallots2x garlic cloves1/2tsp coriander seeds1/2tsp cumin seeds6x candlenuts2x salam leaves1x lemongrass stalk3/4x inch galangal (lengkuas)4x lime leaves (jeruk purut)1 1/2x liters coconut milk (santan)1tbl sweet soy sauce Salt to taste Freshly-ground white pepper to tastePREPARATION:Fry coriander and cumin seeds (without oil) then grind them with shallots, garlic, candlenuts, lemongrass stalk and lengkuas until fine.Fry the chicken and the spices until fragrant, then stir evenly. Add salam leaves, lime leaves, coconut milk, salt and pepper to taste. After the coconut milk shrinks take the chicken out. Finally, smear th...
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| Fried Fermented Soybean Cakes / Tempe Goreng |
| 2008-07-04 01:46:50 |
INGREDIENTS:1x garlic clove crushed1tsp salt1/4lb fermented soybean cake (tempe) sliced 2" long and 1/2" thick1/4cup vegetable oil2x hot red chilies seeded and sliced1/4tsp shrimp paste (terasi)1/4cup chopped ripe tomatoPREPARATION:Mix together the garlic and salt, rub this all over the fermented soybean cake. Set it aside for about 15 minutes.Heat the oil in a wok or skillet, fry the fermented soybean cake over medium heat for about 3 minutes, or until browned, and transfer to a platter.In a food processor or a mortar, blend the chilies, shrimp paste and tomato to form a paste. Serve the fried fermented soybean cakes with the paste.This recipe yields 5 servings....
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| Crispy Sweet Rolls / Kue Serpong |
| 2008-07-04 01:41:03 |
INGREDIENTS:9 1/8oz rice flour5 1/4oz granulated sugar4x eggs1/2tsp cinnamon powder2cup coconut milk from 1 coconut Cooking oil for greasingPREPARATION:Mix the flour and sugar thoroughly. Add beaten eggs, stir well. Pour the coconut milk and cinnamon into the flour mixture. Stir well.Heat the cookie mold over a low flame, grease with cooking oil. Put 2 tablespoons of dough into mold and smooth out with the back of the spoon. Close the mold by joining the two halves.Bake over a low flame on each side for about 5 minutes. After the dough is golden brown, roll it right away. Cool on a rack.This recipe yields 50 rolls.Comments: The cinnamon cookie mold usually has carvings in different shapes on both inner sides of the iron sheet. These shapes usually are circles with l...
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| Deep Fried Beef and Vegetables Wrap / Martabak |
| 2008-07-03 23:27:46 |
INGREDIENTS:8tbl oil4x garlic cloves peeled and sliced1 1/2lb minced or ground beef2med shallots minced1med onion halved and sliced2tbl chopped Chinese celery leaves1tbl curry powder4x eggs1x green onion stalk finely sliced Salt to taste Freshly-ground white pepper to tasteDOUGH :2cup white flour (unbleached preferred)3tbl oil3/4cup water1pch saltPREPARATION: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. 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.While dough is resting, make the filling. Hear oil and sau...
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| Rawon |
| 2008-07-03 21:51:53 |
INGREDIENTS:3/4lb beef brisket cut 3/4" cubes2x bay leaves4x kaffir lime leaves1x lemongrass stalk bruised3/4x inch galangal (laos) bruised Salt to taste Freshly-ground white pepper to taste6cup water2tbl vegetable oilSPICE PASTE :4sm,shallots2x garlic cloves4x candlenuts3x kluwek take out the nut meat only2x red chiliesGARNISH1/4 lb short beansprouts Basil leaves)PREPARATION:Heat 2 tablespoons 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...
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| Cup Cakes / Kue Mangkok |
| 2008-07-03 21:21:56 |
INGREDIENTS:350 grams rice floursome water150 grams all purpose flour400 grams sugar200 cc warm water2 Tsp baking soda250 cc club soda200 grams fermented cassava / tapioca (tape singkong)1 Tsp vanillafood coloring (your choice of 3 or 4 colors)salt to tastePREPARATION:Add enough water to the rice flour so that its weight increases to 500 grams. Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth. Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. St...
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| Durian Cake / Roti Durian |
| 2008-07-03 21:17:32 |
INGREDIENTS:1x Durian6oz Butter (3/4 cup)5oz Sugar (2/3 cup)4x Egg, separated6oz Flour (3/4 cup)PREPARATION: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....
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| Fried Chicken Java / Ayam Goreng Jawa |
| 2008-07-03 20:56:29 |
INGREDIENTS: 1pcs Chicken, frying, cut up2 Chilies, split1 Onion, small, sliced2tbl Coriander seed, ground1tbl Caraway seed, ground1tbl TurmericSalt2tbl Tamarind juice2tbl Brown sugar1cup Coconut milkOil PREPARATION: Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed.Heat oil and deep fry chicken until golden brown....
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| Fragrant Rice / Nasi Gurih |
| 2008-07-03 20:44:31 |
INGREDIENTS:4 1/2 cups, Coconut milk1/2 teaspoon, Ground black pepper1 teaspoon, Finely grated lemon rind1/2 teaspoon, Ground nutmeg or mace1/4 teaspoon, Ground cloves1, Daun salam or 3 curry leaves2 1/2 teaspoons, Salt500g, Long grain ricePREPARATION:Put the coconut milk with all the flavorings and spices and salt into a large saucepan with a well-fitting lid.Bring slowly to the boil, uncovered. Stir in the rice and return to the boil. Then turn heat very low, cover and steam for 20 minutes. Uncover, fork the rice lightly from around sides of pan, mixing in all the coconut milk that has not been absorbed. Replace lid for 5 minutes. Serve hot with other fried chicken dishes or curries and hot sambals.INGREDIENTS:4 1/2 cups, Coconut milk1/2 teaspoon, Ground b...
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| Grilled Carp / Pepes Ikan Mas |
| 2008-07-02 03:10:07 |
INGREDIENTS:1 (750g), Carp1, Lime, extract juice1 1/2 teaspoons, Salt10 cm, Turmeric, thinly sliced3 cm, Galangal, thinly sliced5, Salam leaves or bay leaves as substitute3 stalks, Lemon grass, halved, bruised7, Shallots, thinly sliced3 cloves, Garlic, thinly sliced2, Red chilies, sliced coarsely10, Bird's eye chilies25 g, Basil leaves2, Tomatoes, choppedPREPARATION:Clean and gut the fish and remove scales.Cut off the fins and gills, then rinse the fish under running water.Score the sides, then rub with lime juice and 1/2 teaspoon salt.Let it stand for 30 minutes.Mix the other ingredients with 1 teaspoon salt and rub it on the fish. Wrap the spiced fish with banana leaves and tie both ends. Grill over hot charcoal or bake in an oven until cooked and dry. Serve hot....
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| Chicken Baked Lemon / Bistik Ayam |
| 2008-06-27 00:46:24 |
INGREDIENTS:
4, Spring chicken
1, Spring onions, chopped
2, Red chilies, chopped
2 cloves, Garlic, crushed
2, Medium chopped onions
1/4 cup, Peanut oil
1/4 cup, Lemon juice
PREPARATION:
Cut the chicken in half along the breast and backbone.
Press down on each half to flatten it slightly.
Combine the onion, spring onion, chili, garlic, oil and lemon juice in a food processor and process until smooth.
Spoon the mixture over the chickens; cover and marinade for 1 hour or overnight in the refrigerator.
Preheat the oven to a moderate 180oC.
Using tongs, remove the chickens from the marinade, reserving the marinade.
Place the chicken in a baking dish in a single layer.
Bake for 40 minutes, or until cooked and browned, brushing occasionally with the marinade.
Serve with rice or noodles, and a vegetable dish.
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| Fish Ball Soup / Baso Bola Ikan |
| 2008-06-27 00:39:53 |
INGREDIENTS:
250 g, Shrimps, shelled, finely chopped (keep shells for stock)
1 1/2 liter, Water
2 tablespoons, Margarine
25 g, Mushrooms, soaked in hot water
1 (250g), Yam bean, cut into strips 1/2 X 1/2 X 5 cm
3, Spring onions, thinly sliced
2 sprigs, Chinese parsley, coarsely sliced
25, Dried lily buds, soaked in hot water until tender, knotted
Fried shallots
Salt
Fish Balls
250 g, Fish fillet (Spanish mackerel or Snapper)
175 g, Cornflour
25 g, Flour
1, Egg white
1 1/2 teaspoon, Salt
100 cc, Water
Spices (ground)
6 cloves , Garlic
1 teaspoon, Peppercorns
PREPARATION:
stock
Roast the shrimp shells until they turn red.
Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour.
Strain the stock, reduce heat and continue to cook until the stock boils.
Fish Balls
Mix ingredients for fish balls.
Shape a teaspoon of mixture into balls.
Toss into boiling water until just cooked.
Method
Heat margarine and sauté ground spices.
Add shrimps, mushrooms, lily buds and yam...
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| Shrimp Hot Spicy / Udang Masak Pedas |
| 2008-06-26 23:59:11 |
INGREDIENTS: 400g,Large shrimps
1 teaspoon, Turmeric powder
3 tablespoons, Cooking oil
3/4 teaspoon, Mustard seeds
2 stalks, Curry leaves
1pcs, Bombay onions, halved and sliced finely
1pcs, Tomato, quartered
3 tablespoons, Chili paste
1 tablespoon, Coriander powder
1/2 teaspoon, Fenugreek powder
3 cloves, Garlic, pounded
1/2 cup, Lime juice
Seasoning, Pinch of salt and sugar to taste PREPARATION:Toss the shrimps in the salt and turmeric powder and set aside. Heat oil to moderate heat.
Mix mustard seeds, curry leaves, Bombay onions and tomato.Fry mixture until fragrant and then add in chili paste, coriander powder, fenugreek powder, garlic and lime juice. Add shrimps and seasoning to taste and simmer until gravy turns fairly dry. Serve with a garnishing of chopped coriander leaves. ...
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| Crisp Sweet Striped Cookies / Kuping Gajah Crispy |
| 2008-06-24 23:35:36 |
INGREDIENTS:
500 gram wheat flour
150 gram granulated sugar
½ Tbs. cocoa powder
½ tsp. salt
½ tsp. vanilla
2 eggs, lightly beaten
1 Tbs. cooking oil
100 cc water
800 cc oil for frying
PREPARATION:
Thoroughly mix sugar, salt and vanilla. Add the beaten eggs and stir well. Add oil, stir once more, and then divide in half.
Divide the flour in half as well. Take 1 Tbs of flour from one part and add it to the other. Mix the flour with each half of the sugar and egg mixture. Add cocoa powder to the smaller mix. Add 50 cc of water to each half. Knead until smooth and not sticky to the touch. There will be two types of dough, white and brown. Separately, roll both pieces of dough out on a plastic covered cutting board until they are about 1 mm thick. Place the two together, then roll up. Wrap with plastic and place in the refrigerator for approximately an hour or until the dough hardens. With a sharp knife, cut the dough vertically into flat cylinders about 2 mm thick. Flatten once mor...
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| Lapis Legit |
| 2008-06-24 23:27:55 |
INGREDIENTS:
570cc or 30 egg yolks
525-600 g butter, whipped or melted
100 g flour, sifted
300 g granulated sugar
3 Tbs. sweetened condensed milk
1 Tbs. special layer cake extract (optional)
15 g powdered milk
½ tps. powdered vanilla extract
PREPARATION:
Place the egg yolks, granulated sugar and vanilla into mixing bowl. Beat to very high soft peak. Stir in the layer cake extract, flour and butter. The batter should be very thick.
Place wax paper at the bottom of a 8x8x8 inch buttered baking pan. Spread butter on top of the wax paper as well. Pour 3-4 Tbs. of batter into the wax covered pan and bake in a preheated 350°F oven (gas oven is better than electric oven) for 5 minutes.
Remove from oven and press the cake evenly and then spread butter (not to much, just for flavoring) on cake top. Pour another 3-4 Tbs. of batter and bake it again for five minutes. Keep doing this step until the batter is finished. Serve when cool. Makes 30 slices.
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| Spiced Fruit Salad / Rujak Buah |
| 2008-06-24 23:05:57 |
INGREDIENTS:1 small cucumber, sliced thin1 cup thinly sliced jicama1 cup cubed firm ripe papaya1 star apple (carambola), sliced1 to 2 cups cubed fresh or canned ripe pineapple1 firm green pear, cubed1 firm tart apple, cubedSauce :3 tablespoons dry roasted peanuts1 or 2 hot red chilies, sliced and seeded1/2 cup brown sugar1 tablespoon tamarind paste, dissolved in 1/2 cup water and strained1 small green banana, sliced (optional)PREPARATION:Arrange the cucumber and any 3 or more of the fruits in separate heaps on a serving platter.In a food processor chop fine the peanuts, then blend in the chilies, brown sugar, tamarind, liquid, and banana (if used) to form a paste. It is traditional to serve the sauce and fruit separately. Each diner may then select the frui...
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| Black Rice Dessert / Bubur Pulut Hitam |
| 2008-06-24 22:59:52 |
INGREDIENTS:240 g Black glutinous rice (washed & drained)60 g White glutinous rice (pulut) (washed & drained)1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste1/2 c Thick cocnut milkPinch of salt7 c Water2 Pandan leaves, knotted1/2 c SugarPREPARATION: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....
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| Beef Steak / Bistik Daging |
| 2008-06-24 22:30:00 |
INGREDIENTS:500 g. Beef, cut into pieces 3/4 cm wide1/4 teaspoon. Pepper2-3 tablespoon. MargarineSauce100 cc. Stock Beef2 1/4, Cloves1 tablespoon, Nutmeg, bruised1-2 teaspoons, Tomato sauce & Sweet soy saucePREPARATION:Tenderize beef by laying the pieces on a flat surface and pounding with the back of the knife.Rub beef with pepper, nutmeg and salt.Serve beef with carrots, French beans, potatoes and sauce.Heat margarine in a pan and fry beef until golden brown.Remove from the pan and set aside.Methode Sauce : Pour stock into the pan with the margarine from frying beef. Add the other sauce ingredients and simmer over low heat....
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| Ongol-Ongol |
| 2008-06-24 22:22:44 |
OVERVIEW:Chuwhy sweet dessert wich Coconut for dessertINGREDIENTS:150 gr. Corn starch200 gr. Goela Djawa ( Palm Sugar )1/2 a Vanilla stick or Vanilla essence475 ml. Waterpinch of Salt200 gr. grated fresh CoconutPREPARATION:Use some of the cold water to make a thin paste with the corn starch. Add the sugar, vanilla and salt to the water and boil until sugar is dissolved. Remove from heat and stir in the corn-starch mix. Return to the stove and simmer for a further 3 minutes. Remove the vanilla stick and pour mixture in a tray so that the liquid is about 2 cm. deep. Leave to cool and cut in to 2 cm. square cubes. Grate coconut flesh and add a pinch of salt. Roll cubes through the coconut and serve....
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| Ginger Soup Peanut / Wedang Angsle |
| 2008-06-24 22:18:55 |
INGREDIENTS:8 pieces jackfruit, diced into 1-cm cubes100 grams mung beans, cooked until soft200 grams fermented cassava (tape), diced into 2-cm cubes200 grams fried peanuts8 pieces of Putu Mayang, optionalGinger Sauce:750 cc water100 grams ginger, bruised2 pandan leaves, shredded and tied into knots200 grams brown sugar2 tablespoons granulated sugarCoconut Milk Sauce:350 cc coconut milk1 pandan leaf, cut into 5-cm pieces saltPREPARATION:Ginger Sauce: boil all ingredients until the sugar is dissolved, Coconut Milk Sauce: boil coconut milk with pandan leaf and saltTo Serve: arrange all ingredients in a bowl, pour hot ginger sauce and coconut milk sauce on top and serve immediately...
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| Chayotes Stew / Sayur Labu Siam |
| 2008-06-24 22:12:18 |
INGREDIENTS:200 gram stew meat water3 tbs. vegetable oil2 chayotes, peeled and cubed2 spring onions, sliced in 1 cm slices¼ cup flat-leaved parsley minced1 tsp. tamarind, dissolved in 1 Tbs. water1 Tbs. fried onionsSpice Paste 10 red chilies :4 cloves garlic2 candlenuts1 cm fresh ginger¼ tsp ground pepper1 tbs dried shrimp, soaked briefly in hot water and drainedsalt to tastePREPARATION:Heat the oil and fry the spice-paste until fragrant. Add the meat and stir it around until the spice are well-mixed with the meat. Add the broth.Simmer the meat in water to cover, together with the salt, until tender. Remove and slice the meat in 1x2 cm cubes. Set aside 1 Liter of the broth.Let it come to a boil, then add the chayotes, spring onions, minced parsley and tamarind water. Serve with fried oni...
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| Green Peas with Potatoes |
| 2008-06-23 21:30:41 |
INGREDIENTS:120g sliced meat or shrimps2 teaspoons dark soy saucesome salt1 teaspoon cornstarchsome pepper200g potatoes1 large onion2 red chillies1 tomatosome cooking oil3 teaspoons sweet dark sauce100g Indonesian green peas ( stick peas or petai )PREPARATION:If using meat slices, marinate with 1 teaspoon of dark soy sauce, some salt, cornstarch and pepper for 10 minutes. Peel, dice and deep-fry potatoes. Rinse and halve petai. Cut onion into thick shreds. Remove chilli seeds then slice. Dice tomato.Blanch petai in hot oil and remove. Heat up cooking oil and stir-fry the meat till cooked. Set aside.Heat up more oil and saute onions till they turn transparent. Add potato, petai and meat and stir-fry evenly. Then add tomatoes and red chillies.Add 2 teaspoo...
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| Tahu Omelette / Tahu Telor |
| 2008-06-20 23:39:30 |
INGREDIENTS:1 lb. purple eggplants1 Tbs. lime juice15 Tbs. vegetable oil100 gram red chilies½ tsp. salt1 tomato½ tsp. shrimp paste7 small-sized shallotsPREPARATION: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....
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| Nagasari |
| 2008-06-20 23:32:03 |
INGREDIENTS:1 cup rice flouri tbsp corn flourSalt and sugar to taste250 gm bananas (half peeled and cut into pieces)4½ coconut milkBanana leaves (for wrapping)PREPARATION: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 15 minutes....
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| Indonesian Beef Curry / Rendang Padang |
| 2008-06-18 06:34:54 |
INGREDIENTS:1 T Vegetable oil2 Cloves garlic1 t Turmeric1/2 t Ginger Sliced thinly1 t Salt, or to taste1 1/2 c Coconut milk 1 Salam leaf3 Lemon grass leaves450 g Top round or lean beefPREPARATION:Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Sautelightly.Then add meat and crushed chillies. Saute 3 minutes, stirring frequently.Add salt and chillies and mix wellPour coconut milk over meat and add salam leaf. Cover and cook over lowheat until almost dry....
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| Indonesian Prawn Curry / Udang Kari |
| 2008-06-18 06:34:21 |
INGREDIENTS:1 T OilSliver of shrimp paste1 md Onion, finely chopped2 Cloves garlic, chopped1 t Turmeric1/2 t Lemon grass1 t Sambal oelek1 t Salt1 c Coconut milk450 g Shelled frozen prawnsPREPARATION:Heat oil and lightly saute onion and garlic. Add garlic, turmeric, cumminand lemon grass. Stir and add sambal oelek, shrimp paste and salt. Stiragain. Add coconut milk and bring to a boil. Lower heat and add prawns. Simmeruncovered for 15-20 mins. Serve with rice....
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| Banana Fritters / Pisang Goreng |
| 2008-06-18 06:20:55 |
INGREDIENTS:2 Eggs6 T Flour2 Ripe bananas Oil for deep frying Cinnamon sugarPREPARATION:Slightly beat eggs and mix with flour and half cup water.Mash bananas with fork and mix thoroughly with flour and egg mixture.Deep-fry banana and flour mixture by the tablespoonful in hot oil untilgolden brown.Drain on absorbent paper and dust with cinnamon sugar....
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| Spekkoek / Lapis Legit |
| 2008-06-13 09:08:52 |
INGREDIENTS: 8 ounces butter, softened1 cup sugar10 large eggs, separated1 pinch salt1 1/4 cups flour, sifted2 tablespoons confectioners' sugarSpice Paste :2 teaspoons ground cinnamon1 teaspoon ground ginger1 teaspoon ground aniseed1/2 teaspoon ground nutmeg1/2 teaspoon ground cardamom1/4 teaspoon ground cloves1 teaspoon flourPREPARATION:Preheat broiler.Line the bottom of a buttered 9" springform pan with wax paper and butter the wax paper.Optional Chocoate layer:.Melt chocolate and 3 tablespoon butter and mix to blend, set aside.In a large bowl cream 2 sticks butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time.In another large bowl, using clean dry beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in flour.Divide batter b...
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| Karedok |
| 2008-06-10 06:23:21 |
INGREDIENTS:1 fresh red or green semihot chili, cut into thin slices1 clove garlic, sliced1 teaspoon salt2 small slices kencur, soaked in water for thirty minutes (optional)3 tablespoons crunchy peanut butter1 teaspoon tamarind, dissolved in 1 tablespoon water2 teaspoons sugar1 cup thin-sliced cucumbers1 cup fresh bean sprouts1 cup lettuce, broken into bite-size piecesPREPARATION:Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish. Add the tamarind liquid and sugar. Mix well. Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.Makes 4 servings, with other dishes....
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| Balado Cucumber / Terong Balado |
| 2008-06-10 06:18:08 |
INGREDIENTS:1 lg Eggplant3 Garlic cloves, -sliced or chopped4 tb Onion, chopped1 1/2 c Tomatoes (fresh), ripe1 t Sugar1 t Salt2 ts Red hot chili peppers, -fresh1/2 c Water2 tb Vegetable oilPREPARATION:Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately...
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| Crispy Fried Tempe / Keripik Tempe |
| 2008-06-10 06:07:56 |
INGREDIENTS:600 gram tempe (fermented soybean cake) - not tofu200 ml water½ tsp. slaked lime water100 gr. rice flour mixed with 25 gram cornstarch vegetable oil4 candlenuts1 clove garlic1 tsp. coriander seedssalt to taste1 cm fresh kencurPREPARATION:Slice the tempe in thin 3½ x 5 cm squares. Set aside.Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time....
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| Cooked Vegetables with Grated Coconut / Urap Urap |
| 2008-06-10 06:03:41 |
OVERVIEW:Urap is mix all vegetable with CoconutINGREDIENTS:8 oz fresh green beans8 oz bean sprouts1 cup fresh grated coconut1 small onion, finely chopped½ tsp. chilli sauce (sambal ulek)1 tsp. salt4 carrots1 can bamboo shoots½ small cabbage2 Tbs. lime juice½ tsp. dried shrimp paste (terasi)PREPARATION:String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.Scrub carrot and cut into thin strips, cook until tender. Drain well.Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. D...
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| Sweet And Sour Cucumber Salad / Asinan |
| 2008-06-10 05:58:31 |
OVERVIEW:Asinan is funny food from indonesian with cucumberINGREDIENTS: 3 ea Cucumber, large 1 ea Onion, med 1 ea Thai chile dressing 1/4 c Vinegar, white 1/4 c Oil 1/2 t Salt 2 t Sugar 1/2 t Garlic powderPREPARATION:Slice the onion thinly. Peel and thinly slice the cucumbers. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend....
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| Fish with in Coconut Sauce / Ikan Masak Santan |
| 2008-06-07 22:19:52 |
OVERVIEW:Fish in a hot coconut sauce.INGREDIENTS:500 gr MackerelSalt2 Onions1 tablespoon Sambal Ulek1 stalk lemongrass1 teaspoon trassi1 slice galangal400 ml (one tin) Coconut milk1-2 laurel leaves1 Daun jeruk purutOilPREPARATION:Using a mortar & pestle or food processor, make a paste from the onions, sambal, lemongrass, trassi and galangal. Season the fish and fry on both sides in the oil to a golden colour. Don't overcook, the fish must remain firm. set aside. Add the coconut milk and, on a low flame, reduced the sauce to about halve its volume . place the fish in the sauce and add the laurel and jeruk purut leaves and simmer for a few more minutes. Serve with boiled rice....
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| Peanut Sauce / Saos Kacang |
| 2008-06-07 22:14:58 |
OVERVIEW:Indonesian fried rice and many more dishes including chips (french fries). Why not serve it at your next barbecue party.INGREDIENTS:1 small Onion30 gr Dark Brown Sugar20 ml Kecap Manis1 teaspoon Coriander½ teaspoon Cumin3 tablespoons Peanutbutter1 stalk Lemon grass (crushed)1 tablespoon Lemon juice1 tablespoon groundnut oil1 teaspoon Sambal UlekCoconut Milk or WaterPREPARATION:Finely dice a small onion. Put the oil in a small saucepan and soften the onion,Slowly heat on low flame adding liquid as required to make it into a smooth sauce.add all other ingredients except coconut milk/water.Remove Lemongrass before serving....
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| Serundeng Slice Beef / Serundeng Daging |
| 2008-06-07 22:11:25 |
OVERVIEW:Serundeng is a mixture beef of grated coconut, peanuts, onions and spices. It is usually sprinkled over your rice to enhance the flavour and texture. Place in a small bowl on your table, so diners can help themselves. It will keep in a airtight jar for a considerable time.INGREDIENTS:250 gr. grated Coconut2 cloves Garlic2 tablespoons Brown Sugar100 cc Tamarind extract4 Shallots1 stalk Lemongrass (bruised)150 gr. Peanuts (unsalted)2 tablespoons peanut oilSpice's :1 teaspoon Trassi (toasted)1 teaspoon ground Cumin2 teaspoons ground Coriander½ teaspoon ground TurmericPREPARATION:1. Make Shallots and garlic into paste using a pestle & mortar or food processor.2. Heat oil in wok or frying pan.3. Mix all ingredients and slowly fry over low heat, stir...
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