tag:blogger.com,1999:blog-76092106038636699352024-03-18T22:41:08.659-07:00Indonesian RecipesThe Secrets of Indonesian FoodAndrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7609210603863669935.post-54054763653395406532012-02-17T06:40:00.000-08:002012-02-17T06:40:21.833-08:00Lamb Curry (Gulai Kambing)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI898FjW5VhfDOaVpJBj9oNZydvipzO32BvE-JOEPDKx78jaTzsrj5whr-JvIHFNtHicJpT2zjgrswhhhLF69d6cGDUByZaqLwfD2-iabCpS2RZZdhGeEbr8vWD5SFNxPNWQX-UIekLw1k/s1600/5619275978_e39283fb3b_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI898FjW5VhfDOaVpJBj9oNZydvipzO32BvE-JOEPDKx78jaTzsrj5whr-JvIHFNtHicJpT2zjgrswhhhLF69d6cGDUByZaqLwfD2-iabCpS2RZZdhGeEbr8vWD5SFNxPNWQX-UIekLw1k/s640/5619275978_e39283fb3b_z.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
<br />
<ul><li>1 lb. lamb meat</li>
<li>6 small shallots</li>
<li>3 cloves garlic</li>
<li>1 cm turmeric</li>
<li>6 cnadlenuts</li>
<li>4 lime leaves</li>
<li>1 stalk lemongrass</li>
<li>4 salam leaves</li>
<li>2 liter coconut milk</li>
<li>Salt to taste</li>
<li>Pepper to taste</li>
<li>Vegetables oil as needed</li>
</ul><br />
<br />
<b><span style="font-size: large;">Instructions:</span></b><br />
<br />
<ul><li>Cut lamb meat into some parts.</li>
<li>Grind shallots. garlic, candlenuts and turmeric to form a paste.</li>
<li>Stir fry lamb meat in a large pan with 2 Tbs. vegetables oil on medium high heat. Put in the ground spices paste and dtir until fragrant.</li>
<li>Add lime leaves, lemongrass and salam leaves, salt and pepper.</li>
<li>Finally, pour the coconut milk and let it boil until the lamb is cooked and tender and the liquid is thickened.</li>
<li>Ready to serve.</li>
<li>Makes 3-4 servings. </li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-22374183419675314012012-02-16T06:19:00.000-08:002012-02-16T06:19:49.857-08:00Mud Cakes (Kue Lumpur)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4na5ULKJxMfCPgS-5ko-mqr9B3tzo0pbktBMaEYPXEneM1AALE_cBgwJIEdeP1U0tGcoTbYrEN7n1BJcQJxpWJNEA8mdtPvj111A3haC0LtWreLleVBmcB4mH4VXtl_ztHbJY172CvLR/s1600/bingka_kentang2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM4na5ULKJxMfCPgS-5ko-mqr9B3tzo0pbktBMaEYPXEneM1AALE_cBgwJIEdeP1U0tGcoTbYrEN7n1BJcQJxpWJNEA8mdtPvj111A3haC0LtWreLleVBmcB4mH4VXtl_ztHbJY172CvLR/s640/bingka_kentang2.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
<br />
<ul><li>75 gram margarine/butter</li>
<li>250 ml water</li>
<li>150 gram flour, sifted</li>
<li>100 gram sugar</li>
<li>¼ tsp. salt</li>
<li>1 tsp. vanilla</li>
<li>6 eggs</li>
<li>450 ml thick santan from 1 coconut</li>
<li>100 gram raisins</li>
<li>½ of a young coconut, the flesh scraped out in thin slivers</li>
</ul><br />
<br />
<b><span style="font-size: large;">Instructions:</span></b><br />
<br />
<ul><li>Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.</li>
<li>Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.</li>
<li>Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.</li>
<li>Cover again and continue cooking for about 5 minutes. Unmold and serve</li>
<li>Makes 26 cakes</li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-16077667626516735752012-02-16T06:14:00.000-08:002012-02-16T06:14:50.288-08:00Shrimp and Beansprout Fritters (Bakwan)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajZDRSS0VDNw6cP03sphyphenhyphen6_M-Ufl9vJSWwAi4vfKOhW3KyxGH3L1MIinmYviiTlqP2RDc3m6kE6G85fabZunJsJUfIRtLMIn0r7pJ9j3aaguWTSizx6QAtFioBHAh28R-CZxPN4ywdoQ8/s1600/73891364.V9YQ8fbi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiajZDRSS0VDNw6cP03sphyphenhyphen6_M-Ufl9vJSWwAi4vfKOhW3KyxGH3L1MIinmYviiTlqP2RDc3m6kE6G85fabZunJsJUfIRtLMIn0r7pJ9j3aaguWTSizx6QAtFioBHAh28R-CZxPN4ywdoQ8/s640/73891364.V9YQ8fbi.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
<br />
<ul><li>1 cup flour</li>
<li>¼ tsp. baking soda</li>
<li>1 egg beaten</li>
<li>150 ml water</li>
<li>1 cup beansprouts</li>
<li>1 cup small shrimps, peeled</li>
<li>vegetable oil</li>
</ul><br />
<br />
<b><span style="font-size: large;">Instructions:</span></b><br />
<br />
<ul><li>Mix the flour with the baking soda and add the beaten eggs. Stir continuously while adding water bit by bit, so that the flour will not be lumpy. Add the salt, pepper, beansprouts and shrimps.</li>
<li>Heat the oil in a wok or a deep-fryer. Take a soup laddle and plunge it into the hot oil for a second. Remove and fill it with the batter and make sure the batter has a few shrimps in it. Dip the ladle in the hot oil and let it stay there until the fritter floats free. Continue frying until fritters are golden brown.</li>
<li>Make 10 servings.</li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-51997130336741500992012-02-16T00:02:00.000-08:002012-02-16T00:02:11.301-08:00Sweet Coconut Rice Balls (Klepon)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxmtqtkb2i6gvMBlAUzupuEoJtQTr0HaYzrMLwuAc8P3y3nCOlgrzmxc1ObJ_9sNtX25KP3qUCr1287ietGy1-scvfbt5chCkqtkm7IMwb_soagVXkEO4MAYivM76zesnPruITYH5pI4P/s1600/Klepon1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxmtqtkb2i6gvMBlAUzupuEoJtQTr0HaYzrMLwuAc8P3y3nCOlgrzmxc1ObJ_9sNtX25KP3qUCr1287ietGy1-scvfbt5chCkqtkm7IMwb_soagVXkEO4MAYivM76zesnPruITYH5pI4P/s640/Klepon1.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
<br />
<ul><li>1½ cups glutinous powder</li>
<li>¾ cup lukewarm water</li>
<li>2-3 drops green food coloring</li>
<li>8 tsp. grated Java dark brown sugar</li>
<li>1 cup fresh-grated coconut, mixed with ½ tsp. salt</li>
</ul><br />
<br />
<b><span style="font-size: large;">Instructions:</span></b><br />
<br />
<ul><li>Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.</li>
<li>Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.</li>
<li>Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.</li>
<li>Prepare a pot half filled with water and bring it to a boil.</li>
<li>Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.</li>
<li>Serve at room temperature.</li>
<li>Makes 30 rice balls.</li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com1tag:blogger.com,1999:blog-7609210603863669935.post-10981895252231908962012-02-15T23:56:00.000-08:002012-02-15T23:56:51.307-08:00Deep Fried Beef and Vegetables Wrap (Martabak Telor)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbhF9cpL6cqf3wT0aWmj9jSTj0zp9atWUgqCEndbehN56c65TEPk_APicj6p-TkSdaF8tHWBZv8bagNt9XOEuRJ8XsOvhy8XYLX2E8comBa6y2tuDyJ-pIOLmr7ilTfpDnc8zGUC6KD2N/s1600/p1020520-600-x-450.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbhF9cpL6cqf3wT0aWmj9jSTj0zp9atWUgqCEndbehN56c65TEPk_APicj6p-TkSdaF8tHWBZv8bagNt9XOEuRJ8XsOvhy8XYLX2E8comBa6y2tuDyJ-pIOLmr7ilTfpDnc8zGUC6KD2N/s640/p1020520-600-x-450.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;"><span style="font-size: large;"><b>Filling Ingredients:</b></span></div><div class="separator" style="clear: both;"></div><ul><li>8 Tbs. oil</li>
<li>4 cloves garlic, peeled and sliced</li>
<li>1½ lbs. minced or ground beef</li>
<li>2 medium-sized shallots, minced</li>
<li>1 medium-sized onion, halved and sliced</li>
<li>2 Tbs. chopped Chinese celery leaves</li>
<li>1 Tbs. curry powder</li>
<li>4 eggs</li>
<li>1 stalk green onion, finely sliced</li>
<li>Salt and white pepper to taste</li>
</ul><br />
<div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b><span style="font-size: large;">Dough Ingredients:</span></b></div><div class="separator" style="clear: both;"></div><ul><li>2 cups white flour (unbleached preferred)</li>
<li>3 Tbs. oil</li>
<li>¾ cup water</li>
<li>Pinch of salt</li>
</ul><br />
<div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b><span style="font-size: large;">Instructions:</span></b></div><div class="separator" style="clear: both;"></div><ul><li>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.</li>
<li>While dough is resting, make the filling. Hear oil and sauté garlic and shallots for a few seconds. Add ground beef and stir fry over medium high heat until the meat changes color. Add onion and celery leaves and continue stir frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.</li>
<li>To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.</li>
<li>Heat a large heavy frying pan or griddle with 2 Tbs. oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the mixture filling. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.</li>
<li>Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.</li>
<li>Makes 4 martabak.</li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-14276399415046663592012-02-10T06:43:00.000-08:002012-02-10T06:43:46.727-08:00Nasi Kuning (Yellow Rice)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFLSUA3s1-wo7KF6RphH-UkE0OOlbN7DrvZhAIcDzwgMFZ_-qStQeHWEneFJL92nby-R8ImGV_JfH5HqrKZOSl55vGO5BzNFQlHDKEKvBBoly4L2sR-DlTaYaDQj7ylnkGu_O_F8Ccd_f/s1600/inforesep-nasi-kuning.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMFLSUA3s1-wo7KF6RphH-UkE0OOlbN7DrvZhAIcDzwgMFZ_-qStQeHWEneFJL92nby-R8ImGV_JfH5HqrKZOSl55vGO5BzNFQlHDKEKvBBoly4L2sR-DlTaYaDQj7ylnkGu_O_F8Ccd_f/s640/inforesep-nasi-kuning.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both;"><b><span style="font-size: large;">Ingredients:</span></b></div><div class="separator" style="clear: both;"></div><ul><li>1 cup rice</li>
<li>2 cups water</li>
<li>½ cup coconut milk</li>
<li>2 inches piece fresh lemongrass</li>
<li>2 bay leaves</li>
<li>1 teaspoon turmeric</li>
<li>½ teaspoon salt</li>
</ul><br />
<div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b><span style="font-size: large;">Directions:</span></b></div><div class="separator" style="clear: both;"></div><ul><li>Smash the lemongrass with the edge of knife to release aroma</li>
<li>Mix all of the ingredients together in a sauce pan</li>
<li>Set on stove until it begins to boil</li>
<li>Turn heat to low. Cover and cook until rice is done and the water is absorbed</li>
<li>Removed bay leaves and lemon grass before serving</li>
<li>Served with fried tempe, sambal goreng, and kerupuk</li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-28647232742898421422012-02-09T00:43:00.000-08:002012-02-09T00:43:59.967-08:00Lumpia Semarang (Semarang Spring Roll)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFaAQ1CLTsCAO41flt171yNJz8tlLZFL4RoBzR9e_NYawCNX7cqt4tdejqG_1-p8zIUi1lSqQQzgJTEbN6CH3ys9zJhOiXBGaxSWsOjE7UJryfvUDX5RDW-_ZG5AeMdGn-gCDwJ3yRzb8/s1600/Lumpia-Semarang.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFaAQ1CLTsCAO41flt171yNJz8tlLZFL4RoBzR9e_NYawCNX7cqt4tdejqG_1-p8zIUi1lSqQQzgJTEbN6CH3ys9zJhOiXBGaxSWsOjE7UJryfvUDX5RDW-_ZG5AeMdGn-gCDwJ3yRzb8/s640/Lumpia-Semarang.jpg" width="640" /></a></div><br />
<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
<br />
<ul><li>3 carrots (thinly sliced like match sticks)</li>
<li>1 pack bamboo shoot (thinly sliced)</li>
<li>3 eggs (scrambled and chopped)</li>
<li>3 green onions (thinly sliced)</li>
<li>1 lb ground chicken</li>
<li>1 onion (chopped)</li>
<li>3 cloves garlic (chopped)</li>
<li>1 tablespoon soy sauce</li>
<li>1 tablespoon oyster sauce</li>
<li>Black pepper and salt to taste</li>
<li>1 pack spring roll wrapper</li>
<li>Chili sauce</li>
<li>Enough oil for frying</li>
</ul><div><div><span style="font-size: large;"><b>Preparation:</b></span></div><div><ul><li>Stir fry onion until translucent then add garlic.</li>
<li>Add chicken, soy sauce, oyster sauce, salt and pepper.</li>
<li>Cook until chicken is cooked.</li>
<li>Add the vegetables and cooked for about 5 min, then add scrambled eggs</li>
<li>Cool the filling</li>
<li>Put one tablespoon onto a wrapper, wrap, then deep fry</li>
<li>Serve with chili sauce</li>
<li> </li>
</ul></div></div><br />
<div><br />
</div>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-76949949893810865412011-12-16T06:27:00.000-08:002011-12-16T06:27:57.991-08:00Gado-Gado Surabaya<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfciXPFMnmpW1BfJmHAfHtUp5F6GapsMn1q6wsjbo6Z-zve-iPpFF28iTXnfIO4RYJtSI8tcdWIUgVjZUYn_cfKi3YdTrLGXWQjFW8e-ncPh8TC34ons3OVqbiIUZJeyK33FOC53WXtAYG/s1600/photo0560.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfciXPFMnmpW1BfJmHAfHtUp5F6GapsMn1q6wsjbo6Z-zve-iPpFF28iTXnfIO4RYJtSI8tcdWIUgVjZUYn_cfKi3YdTrLGXWQjFW8e-ncPh8TC34ons3OVqbiIUZJeyK33FOC53WXtAYG/s640/photo0560.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<u><span style="font-size: large;"><b>Ingredients:</b></span></u><br />
<ul><li>Blanched/steamed vegetables</li>
<li>long green beans, cut into 4-5 cm long</li>
<li>Chinese cabbage, shredded</li>
<li>Bean sprouts</li>
</ul><br />
<b>Fresh Vegetables</b>:<br />
<ul><li>Lettuce</li>
<li>Tomato, wedged</li>
<li>Cucumber, sliced</li>
</ul><br />
<b>Other Complements</b>:<br />
<ul><li>Boiled/steamed potatoes, sliced</li>
<li>Boiled eggs, wedged</li>
<li>Fried/baked tempe</li>
<li>Fried/baked tofu</li>
<li>Lontong (rice cake with log shape), cut into 1 cm thick</li>
<li>Ready-to-use fried shallot</li>
<li>Melinjo nuts crackers</li>
<li>Shrimp crackers</li>
</ul><b><br />
Gado-gado sauce</b>:<br />
<ul><li>10 cloves garlic, stir fried/fried/roasted</li>
<li>300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)</li>
<li>1000 ml coconut milk</li>
<li>10 red chilies, discard the seed and stir fried/fried</li>
<li>1 tsp terasi (dried shrimp paste), toasted</li>
<li>1 block of coconut sugar (about 62.5 grams)</li>
<li>2-3 tbsp rice flour dissolve in a small amount of water</li>
</ul><br />
<b>Sambal</b>:<br />
<ul><li>20 red bird eyes chilies, boiled /steamed</li>
<li>1/2 tsp sugar</li>
<li>Sea salt as desired</li>
</ul><br />
<u><span style="font-size: large;"><b>Method:</b></span></u><br />
<br />
<b>Gado-Gado Sauce</b><br />
<ul><li>Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.</li>
<li>In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.</li>
<li>Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.</li>
</ul><br />
<b>Sambal</b>:<br />
Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.<br />
<br />
<b>Serving</b>:<br />
Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.<br />
<br />
<u><span style="font-size: large;"><b>Tips</b>:</span></u><br />
<ul><li>If the sauce to thick, add a small amount of water.</li>
<li>Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.</li>
<li>Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.</li>
<li>If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.</li>
</ul><span style="font-size: large;"><u><b>Glossary:</b></u></span><br />
<ul><li>Emping Melinjo: Melinjo or padi oats crackers</li>
<li>Lontong: Rice cake with log shape</li>
<li>Kerupuk/krupuk Udang: shrimp crackers</li>
<li>Tempe/Tempeh: Indonesian fermented soy bean cake</li>
<li>Terasi/Trassi: dried shrimp paste </li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-24547989655005029892011-12-07T03:34:00.000-08:002011-12-07T03:34:52.899-08:00Indonesian Soto Ayam (Chicken Soto)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBL-ponqaIan-E9eQBDJKiiWzge1seP8SBWieWiVmGwUuaugJ-V4an7LHRCYV4D2oRt8vTMmwgG5B3oGYrASDKuOHvSDME9zmEkgPiqBuwZyIF3YQ9PmIKv1LjiEBMv93SXrSTWAUQIriY/s1600/sotoayam1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBL-ponqaIan-E9eQBDJKiiWzge1seP8SBWieWiVmGwUuaugJ-V4an7LHRCYV4D2oRt8vTMmwgG5B3oGYrASDKuOHvSDME9zmEkgPiqBuwZyIF3YQ9PmIKv1LjiEBMv93SXrSTWAUQIriY/s640/sotoayam1.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b>Ingredients:</b><br />
1/2 chicken breast meat, skinless and deboned (cut into small cubes)<br />
1 stalk of lemon grass (cut into 3 strips)<br />
1 can of coconut milk<br />
1 can of chicken broth<br />
1 glass of water<br />
<b><br />
Spice Paste:</b><br />
1 teaspoon of coriander seeds<br />
1 teaspoon of cumin seeds<br />
4 shallots (chopped)<br />
3 cloves of garlic (chopped)<br />
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder<br />
2-inch piece of galangal (peeled and sliced)<br />
2-inch piece of ginger (peeled and sliced)<br />
1 tablespoon of fresh lime juice<br />
<br />
<b>Other ingredients:</b><br />
2 cups of sliced cabbages<br />
2 cups of bean sprouts<br />
1/2 pack of vermicelli or 1 small package of glass noodles<br />
2 limes, cut into wedges<br />
2 hard-boiled eggs (cut into wedges)<br />
1 stalk of spring onion (chopped)<br />
<b><br />
Method:</b><br />
Blend the spice paste in a food processor. Add some water if needed. Pour some oil in a pot and add in the spice paste. Stir the spice paste and wait for it to turn light brown. Add in chicken broth, coconut milk, lemon grass strips, and water. Once the broth starts boiling, add in chicken breast cubes. Cover the pot and lower the heat and simmer for 30 – 40 minutes. Add salt to taste.<br />
<br />
Blanch beansprouts, pre-soaked vermicelli / glass noddles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl. Serve hot with lime wedges.Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-4437307569843004462011-12-04T17:14:00.000-08:002011-12-04T17:20:24.088-08:00Balinese Chicken (Ayam Pelalah)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT65uSHq2oxgJIwXaJ525gfBzNK-TSgJb3lF-9W7X5wDNrinDWqnVKA3AgZwuRIP_S4AUQrZi1Mqe2OKsnArvWvEBIsBbJCwHXDDRqAT5hobzvng_TUfOjM4uy6w_5lafbAm7pE1P98kH5/s1600/ayam-pelalah-by-ira.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT65uSHq2oxgJIwXaJ525gfBzNK-TSgJb3lF-9W7X5wDNrinDWqnVKA3AgZwuRIP_S4AUQrZi1Mqe2OKsnArvWvEBIsBbJCwHXDDRqAT5hobzvng_TUfOjM4uy6w_5lafbAm7pE1P98kH5/s640/ayam-pelalah-by-ira.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><u>Ingredients:</u></b><br />
400g chicken breast<br />
<br />
<b>Aromatic herbs:</b><br />
2 salam leaves (Indonesian bay leaves)<br />
3 kaffir lime leaves (daun jeruk)<br />
2 stalks lemongrass , bruised and tie into a knot<br />
Juice from 3 limes (limau), optional<br />
<br />
<b>Spice paste:</b><br />
10 red chilies, deseeded and sliced<br />
6 bird eye chilies, sliced<br />
10 shallots, sliced<br />
5 garlic, chopped<br />
3cm fresh turmeric root, sliced<br />
½ teaspoon toasted shrimp paste (terasi/belachan)<br />
1 tablespoons olive oil or coconut oil<br />
Oil, for frying<br />
Salt and sugar to taste<br />
<br />
<b><u>Method:</u></b><br />
Preheat the oven 180 degree Celsius. Rub the chicken breast with the olive oil or coconut oil and season with salt. Place the chicken on a baking tray and roast until done, about 40 minutes.<br />
<br />
Using a mortar and pestle or food processor, combine chilies, shallots, garlic and turmeric, grind to a smooth paste. If you using a blender, make sure to add a little bit of water or cooking oil to blend the ingredients.<br />
<br />
Heat 5 tablespoons of the cooking oil in a wok, add in the spice paste, lemongrass, bay leaves, and kaffir lime leaves, stir-fry until fragrant. Season with salt and sugar to taste. Add in another tablespoon of cooking oil if you want. Remove from the heat and transfer into a bowl, set aside.<br />
<br />
Back to the chicken in the oven. When it’s done roasting, remove from the oven and let cool. Discard the skin and deboned, shred the meat into medium-thick strips. Take a spoonful of the spice paste, combine with the chicken meat with the spice paste, toss well until the chicken until the chicken is perfectly coated with the spice paste. Add another spoon of the spice paste if not well coated. Serve the remaining spice paste as a side or as sambal.<br />
<br />
Meanwhile, heat a non-stick skillet over medium heat, place half of the chicken and stir-fry for about 2 minutes, repeat the same for the remaining chicken. (I did this step because I found that the shredded chicken meat was a bit wet after being mixed with the spice paste so by doing the quick stir-fry, the texture is what I wanted, a slightly dried up shredded chicken that I love. If you use charcoal to grill the chicken, coal-grill, other than oven grill/roasting, I don’t think of this step is required.)<br />
<br />
Transfer the chicken onto a a serving plate and squeeze the juice of the lime before serving.<br />
<br />
<b>Cook’s Note:</b><br />
The limau lime (jeruk limo/nasnaran Mandarin), or jeruk sambal is used for enhancing the flavor of sambal and sauces. It’s commonly used in Balinese cooking. The fruit is small with a smooth skin surface, it releases an aromatic and citrucy smell when it’s touched and squeezed.Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-90725583533542085192011-11-30T16:29:00.000-08:002011-11-30T16:29:25.211-08:00Sate Lilit Bali<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qF4P18ODV6VIP-4EYignHAX3xWCL1yJfyuOdrLGN1t3-Rh5Mu-ch77GbGQ4jHw896-23Na2RVPTjpaQW-g_aVI2_A4jtCSg2FQkNFXoOZetWAGkL7OMxtYkWnlomuUbeq9MSbWZeVgrl/s1600/sate-lilit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qF4P18ODV6VIP-4EYignHAX3xWCL1yJfyuOdrLGN1t3-Rh5Mu-ch77GbGQ4jHw896-23Na2RVPTjpaQW-g_aVI2_A4jtCSg2FQkNFXoOZetWAGkL7OMxtYkWnlomuUbeq9MSbWZeVgrl/s640/sate-lilit.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b>Ingredients:</b><br />
<ul><li>250 grams shrimp (cleaned and deveined)</li>
<li>250 grams mackerel or any firm white flesh fillet</li>
<li>50 grams desiccated coconut</li>
<li>6 pieces kaffir lime leaves (thinly sliced)</li>
<li>2 tablespoons palm sugar (gula jawa)</li>
<li>Red capsicum (tiny cubes for sprinkles)</li>
<li>Bamboo skewers or fresh lemongrass may be used</li>
</ul><br />
<b>Processed Ingredients:</b><br />
<ul><li>8 shallots</li>
<li>2 cloves garlic</li>
<li>2 cm galangal or blue ginger</li>
<li>2 cm kencur or lesser galangal</li>
<li>1 teaspoon coriander seeds</li>
<li>1 cm fresh turmeric</li>
<li>Mince all ingredients until they turn into a smooth paste. DO NOT FRY</li>
</ul><br />
<b>Method:</b><br />
<ul><li>Mix both fish & shrimp in food processor until smooth. Mix in desicated coconut. Add 3 tablespoons of thick coconut milk</li>
<li>Add processed ingredients, mix well. Add salt & sugar to taste.</li>
<li>If the mixture is still too dry, you may add 1 egg white and a bit of olive oil.</li>
<li>Shape the mixture on sate sticks/lemongrass stalk, flatten slightly.</li>
<li>Charcoal grill sate until light brown and cooked through.</li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-82430298807567269912011-11-28T17:10:00.000-08:002011-11-28T17:10:51.322-08:00Grilled Coconut Chicken with Lemon Basil (Ayam Panggang Sulawesi)<div style="background-color: white; color: #535353; font-family: 'Helvetica Neue',Helvetica,Arial,Geneva,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17px; margin: 0px 0px 15px; orphans: 2; padding: 0px 20px 0px 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg9Co3c_W3QX3j8JtXNi1dn7pvdRuZHwSOPZY8WXqbfCsW1TEuERpla3hvstcmF9ihz5EdX30oed7AjJOL5-TaIbwTYzzxIZ9MSUn-Z8X0Mgqoq3XVIjls_5PayL3E1kNug5EExZB0RBI/s1600/dsc_0453.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtg9Co3c_W3QX3j8JtXNi1dn7pvdRuZHwSOPZY8WXqbfCsW1TEuERpla3hvstcmF9ihz5EdX30oed7AjJOL5-TaIbwTYzzxIZ9MSUn-Z8X0Mgqoq3XVIjls_5PayL3E1kNug5EExZB0RBI/s640/dsc_0453.jpg" width="640" /></a><strong style="display: block; width: 480px;">INGREDIENTS FOR THE FLAVORING PASTE:</strong></div><div style="background-color: white; color: #535353; font-family: 'Helvetica Neue',Helvetica,Arial,Geneva,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17px; margin: 0px 0px 15px; orphans: 2; padding: 0px 20px 0px 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">8 shallots, coarsely chopped<br />
5 cloves of garlic, coarsely chopped<br />
3 to 4 red Thai chilies (use according to your taste), coarsely chopped<br />
4 tablespoon peanut oil<br />
2 stalks of lemongrass cut into 2 inch long pieces<br />
8 whole kaffir lime leaves<br />
6 candlenuts (I found them in my Asian grocers) or unsalted macadamia nuts<br />
1 piece of fresh turmeric root, peeled & ground, 2 tsp.<br />
3 ½ teaspoons fresh grated ginger<br />
1 ½ cups of unsweetened coconut milk<br />
1/2 cup loosely packed fresh lemon basil (Thai basil can be used as an alternate)<br />
¾ teaspoon salt<br />
3 tablespoons fresh lime juice<br />
Cut up chicken</div><div style="background-color: white; color: #535353; font-family: 'Helvetica Neue',Helvetica,Arial,Geneva,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17px; margin: 0px 0px 15px; orphans: 2; padding: 0px 20px 0px 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><strong style="display: block; width: 480px;">Method:</strong></div><ol style="background-color: white; color: #535353; font-family: 'Helvetica Neue',Helvetica,Arial,Geneva,sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 17px; list-style-type: none; margin: 0px; orphans: 2; padding: 0px 20px 15px 0px; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><li style="list-style: decimal outside none; margin: 0px 0px 0px 15px; padding: 0px 0px 5px;">To make the flavoring paste, place the shallots, garlic, red chilies, green chilies, candlenuts, turmeric, and ginger in a small food processor. Pulse until you have a smooth paste.</li>
<li style="list-style: decimal outside none; margin: 0px 0px 0px 15px; padding: 0px 0px 5px;">Heat the 4 tbsp of oil in a large skillet (non-stick) over medium-low heat. When you add the paste in the oil, it should sizzle. Sauté constant until the shallots & garlic no longer smell raw & the paste begins to separate from the oil, Sauté for about 5 minutes. Now add the lemongrass, kaffir lime leaves, & basil, then Sauté some more for 3 minutes until the lemony aroma arises.</li>
<li style="list-style: decimal outside none; margin: 0px 0px 0px 15px; padding: 0px 0px 5px;">Add the coconut milk and salt and stir well to combine with the flavoring paste. Raise the heat slightly and let the coconut milk come to a steady, gentle simmer, stirring occasionally, for about 10 minutes. Taste the broth. It should be spicy and rich.</li>
<li style="list-style: decimal outside none; margin: 0px 0px 0px 15px; padding: 0px 0px 5px;">While the broth continues to simmer, rinse the chicken under cold running water and pat it dry. Poke the chicken flesh with a fork.</li>
<li style="list-style: decimal outside none; margin: 0px 0px 0px 15px; padding: 0px 0px 5px;">Add the chicken to the coconut milk broth and cook in a steady simmer. Stirring every 5 minutes to prevent from burning and until the chicken is 3/4<sup>th</sup><span class="Apple-converted-space"> </span>cooked for about 30 – 40 minutes. Chicken should be tender and all the way cooked but not mushy or falling off the bones. You can transfer the chicken pieces to another dish. And for the Coconut broth, it should have a thick consistency, so let it cook and thicken some more.</li>
<li style="list-style: decimal outside none; margin: 0px 0px 0px 15px; padding: 0px 0px 5px;">I grilled the chicken on my outdoor gas grill at medium-high heat. I grilled for 5 minutes on both sides of the chicken, until the attractive grill marks form!</li>
<li style="list-style: decimal outside none; margin: 0px 0px 0px 15px; padding: 0px 0px 5px;">Menu suggestions: Lemongrass coconut rice & Javanese Carrots & Cucumbers Salad!</li>
</ol>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-20141293139084996642011-11-28T03:57:00.000-08:002011-11-28T03:57:58.517-08:00Sus Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwOy9tH88iDtke_WKRayeNliqZZAR4fzKyuMyHCpLQ1f0oNwn3JxNhMChdYUOMLPPIxtxXih41fxsA_gkAQS72_LZMmOZFMA6leQDFk-ULp4HVocJ6kGRtDFilZTUaTL4H7Zx6sUCoA_D/s1600/resep_kue_sus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAwOy9tH88iDtke_WKRayeNliqZZAR4fzKyuMyHCpLQ1f0oNwn3JxNhMChdYUOMLPPIxtxXih41fxsA_gkAQS72_LZMmOZFMA6leQDFk-ULp4HVocJ6kGRtDFilZTUaTL4H7Zx6sUCoA_D/s640/resep_kue_sus.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b>Ingredients of Cake:</b><br />
<ul><li>200 cc of liquid milk</li>
<li>100 grams of margarine</li>
<li>125 grams of flour</li>
<li>4 eggs</li>
<li>½ teaspoon of salt </li>
</ul><b>Ingredients of Fla</b>:<br />
<ul><li>200 cc of liquid milk (evaporet)</li>
<li>4 tablespoons granulated sugar</li>
<li>3 tablespoons cornstarch</li>
<li>2 egg yolks</li>
<li>2 tablespoons rum</li>
</ul><b>Methods:</b><br />
<ul><li>Heat margarine and milk until margarine melts, put the flour until blended. Add the eggs one at a time while stirring with a wooden spoon and continue to add salt last.</li>
<li>By taking two tablespoons of dough balls and arrange on a baking sheet pimpong that has been given a margarine and a sprinkling of flour within 2 cm of each other. Bake in the oven with a temperature of 1750 C for 15 minutes</li>
<li>Once cooked quickly move the pan cool Kae</li>
<li>Mix all the batter in the pan, cook over low heat while stirring continued</li>
<li>After boiling turn off the heat and lift straight then stirring constantly until cold </li>
</ul><b>Notes:</b><br />
These ways to get satisfactory results. Baking with less heat will result in cases that do not expand. Use water materials will become dry and stiff case, if we are using the milk will produce a soft and delicious eclairs.<br />
The batter should be stirred until cool content that will not produce a loud fla.<br />
<b> </b>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-59654758069096497722011-11-28T03:29:00.000-08:002011-11-28T03:29:28.822-08:00Ice Dawet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIar-kUXBTnPARVNh6HvmsO5GMuklME4QLjklrl1sDoVo2cZFz_DJPA3Nw97RZYFsHX1qOgwowMx_0xenf9ESW4zjjXzxT55smjZ2jtW5izEbaq-UzY_mIc3fh4_67LEGMC_J3B9sEasrU/s1600/ES-DAWET.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIar-kUXBTnPARVNh6HvmsO5GMuklME4QLjklrl1sDoVo2cZFz_DJPA3Nw97RZYFsHX1qOgwowMx_0xenf9ESW4zjjXzxT55smjZ2jtW5izEbaq-UzY_mIc3fh4_67LEGMC_J3B9sEasrU/s640/ES-DAWET.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b>Ingredients:</b><br />
<ul><li>Coconut milk from 1 coconut</li>
<li>2 pieces of pandan leaf</li>
<li>2 tablespoons of whiting</li>
<li>2 ounces of rice flour</li>
<li>500 cc of water</li>
<li>Suji leaf</li>
<li>Jackfruit</li>
<li>Crushed ice cubes</li>
</ul><b>Methods:</b><br />
<ul><li>Pound the pandan leaves and leaf Suji until smooth and then squeeze the water take a quarter cup. After that mix with ½ cup water whiting.</li>
<li>Stir evenly, then use this liquid to dissolve the rice flour.</li>
<li>Boil the remaining water add a little salt, a solution of starch incorporated into it little by little, stirring, stirring constantly until thick and cooked, remove from heat.</li>
<li>After that strain by using a sieve dawet time is still hot (tap-tap to be somewhat solid discharge).</li>
<li>Below capacity with containers filled with boiled water.</li>
<li>Boil coconut milk, add salt and vanilla. Leave to cook lift.</li>
<li>Place in a glass and give dawet the ice scour and jackfruit pieces.</li>
</ul> Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-4209611315377571192011-11-28T02:52:00.000-08:002011-11-28T02:57:11.557-08:00Otak Otak Ikan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsogTaQIJ0xE4tyqdc2voiTqf6CYUJfuBDFI-fl2tAV7DDZig1qS7g5tC9SWpd3JUgzvtR3-LFhwcxLlzQrMBcfr9bvSJ899i9nOOKwK9Oz_MK07K6ikX20GA4yDkV4JYXeR67KwOHGhS2/s1600/OTAK-OTAK+IKAN+TENGGIRI.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsogTaQIJ0xE4tyqdc2voiTqf6CYUJfuBDFI-fl2tAV7DDZig1qS7g5tC9SWpd3JUgzvtR3-LFhwcxLlzQrMBcfr9bvSJ899i9nOOKwK9Oz_MK07K6ikX20GA4yDkV4JYXeR67KwOHGhS2/s640/OTAK-OTAK+IKAN+TENGGIRI.jpg" width="640" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<b>Ingredients:</b><br />
<ul><li>500 grams of fish Belida / Spanish mackerel mashed</li>
<li>75 grams of corn starch</li>
<li>250 cc coconut milk from 1 coconut / Kara</li>
<li>50 cc of egg white</li>
<li>1 tsp onion finely</li>
<li>1 tsp garlic finely</li>
<li>15 grams of salt</li>
<li>75 grams sugar</li>
<li>1 tsp MSG</li>
<li>½ tsp pepper </li>
</ul><b>Methods:</b><br />
<ul><li>All the ingredients are mixed together except the fish.<b> </b>Blend fish (meat only) with a blender, then crushed again until smooth.</li>
<li>Mix the fish with herbs, continue with the mixer. Once smooth, stir again with hands with a slam-slam.<b> </b></li>
<li>After they mixed, then wrapped in banana leaves, then roasted over low heat until cooked.<b><br />
</b></li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0tag:blogger.com,1999:blog-7609210603863669935.post-62326554189360507672011-11-28T02:09:00.000-08:002011-11-28T02:34:30.976-08:00The world's most delicious food, Rendang!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSqvtjsTAO31mT75QKMF3xIzDyl_j1tjjeVW5Yw7X18QlqD1F0CSLAYROlUOwrsmLa5Df0V0Dj7w4xfzllntpEL7Tpa8CaXgi8wxyRgdRGXfYej1weWbxjWGkaRFES3bKP6A-c8XGUmI3/s1600/rendang-daging.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJSqvtjsTAO31mT75QKMF3xIzDyl_j1tjjeVW5Yw7X18QlqD1F0CSLAYROlUOwrsmLa5Df0V0Dj7w4xfzllntpEL7Tpa8CaXgi8wxyRgdRGXfYej1weWbxjWGkaRFES3bKP6A-c8XGUmI3/s640/rendang-daging.jpg" width="640" /></a><span style="font-size: small;"><b>Ingredients:</b></span><br />
<ul><li>1 1/2 pound boneless beef short ribs (cut into cubes)</li>
<li>5 tablespoons cooking oil</li>
<li>1 cinnamon stick (about 2-inch long)</li>
<li>3 cloves</li>
<li>3 star anise</li>
<li>3 cardamom pods</li>
<li>1 lemongrass (cut into 4-inch length and pounded)</li>
<li>1 cup thick coconut milk</li>
<li>1 cup water</li>
<li>2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )</li>
<li>6 kaffir lime leaves (very finely sliced)</li>
<li>6 tablespoons kerisik (toasted coconut)</li>
<li>1 tablespoon sugar/palm sugar or to taste</li>
<li>Salt to taste</li>
</ul><b>Spice Paste:</b><br />
<ul><li>5 shallots</li>
<li>1 inch galangal</li>
<li>3 lemongrass (white part only)</li>
<li>5 cloves garlic</li>
<li>1 inch ginger</li>
<li>10-12 dried chilies (soaked in warm water and seeded)</li>
</ul><b>Method:</b><br />
<ul><li>Chop the spice paste ingredients and then blend it in a food processor until fine.</li>
<li>Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.</li>
<li>Add the beef and the pounded lemongrass and stir for 1 minute.</li>
<li>Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.</li>
<li>Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.</li>
<li>Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.</li>
<li>Add salt to taste. If not sweet enough, add more sugar to taste.</li>
<li>Serve immediately with steamed rice and save some for overnight.</li>
</ul>Andrew Arfiant Istiyantohttp://www.blogger.com/profile/12566849260068184655noreply@blogger.com0