Posts from the ‘Indonesian recipes’ Category

Pecel Madiun-Indonesian Recipes


this dish very healthy, delicious and popular in Java Island :D

pecel-madiun2013

Ingredients :

  • 1 bunch long beans, sliced ​​2 cm
  • 1 bunch kale, picking leaves
  • 3 pieces of cabbage, sliced ​​1 cm
  • 100 gr bean sprouts, soak in hot water, drain and set aside
  • 2 sprigs basil, picking petals
  • ½ cucumber, thinly sliced
  • 50 gr petai china

Peanut Sauce:

  • 5 tbsp peanuts, roasted without oil
  • 7 tablespoons hot water
  • 1 sheet of lime leaves, finely sliced
  • 1 tablespoon brown sugar, fine comb
  • 1 tsp tamarind water
  • salt to taste

Subtle seasoning:

  • 2 pieces of cayenne pepper
  • 3 pieces of red chili

How to Make:

1. Blend the spices then roasted bean puree, lime leaves, brown sugar, and salt.

2. Add click me to read more 🙂

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Bika Ambon-Indonesian cake


Now we try Indonesian most popular cake ‘Bika Ambon’


Bika Ambon-Indonesian cake2013

 

Ingredients:

dough :

25g grated cheddar for sprinkling
100 g cake flour
11 gr instant yeast
5 grams sugar
250 ml of coconut water

Bika Ambon coconut milk :

1 ltr thick coconut milk from 2 coconuts
10 lb, pandan leaves
10 lb lime leaves
3 btg sereh

Cheese syrup
250 ml Bika Ambon coconut milk from 1 coconut grated
200 gr of white sugar
100 gr grated cheddar cheese

Eggs dough :

click me to read more

SPICY CHICKEN CURRY


try this spicy dish :)

SPICY-CHICKEN-CURRY-2013INGREDIENTS
1 Whole Chicken – Cut into pieces
6-8 Red & Green Serrano Chillies – Slit thru but intact at the steam
3-4 Green chillies – Grinded to a paste
1 tablespoon Ginger Paste
1 tablespoon Garlic Paste
1 tablespoon Mango Powder
1 teaspoon Garam Masala
Salt to taste
1 teaspoon Kashmiri Mirch Powder
1 Cup Oil
1 Onion – Grinded to a paste
2 Onions – Chopped
½ Can Tinned Tomato
1 tablespoon Concentrated Tomato Paste
1½ tablespoon Cumin Seeds
1½ tablespoon Coriander Seeds – crushed
1 teaspoon Mustard Seeds
2-4 Star Anis
1 teaspoon Cloves
1 teaspoon Black Pepper Corns
2-4 Whole Black Cardamom
2-3 Cinnamon Sticks
2-3 Bay Leaves
1 Handful of Chopped Coriander Leaves

Directions:

1. Wash and drain the chicken
2. Heat oil in a wide based non stick pan
3. Add the chicken, onions, onion paste, ginger garlic paste and cook for 7-10 minutes then add the grinded green chillies
4. Next add all the dry ingredient and mix well, cook for 2-3 minutes
5. Next add the concentrated tomato paste and mix well
6. Next add the tinned tomato and mix well
7. Lower the heat and let it simmer
8. Few minutes before the masala is cooked to your preference add the whole green chillies and mix well remove off heat
9. Add fresh coriander and mix
10. Serve

source : FOODILCIOUS “COOKS @ WORK”

Sweet spicy chicken claw


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This is Indonesian recipes that have very delicious taste

Ingredients:

  • 20 chicken claw, wash, smashed                      –  5 cloves garlic, smashed
  • 1 onion, thinly sliced                                            – 1 stalk spring onion, sliced ​​oblique
  • 1 vertebra ginger, sliced                                      – 20 pieces cayenne intact
  • 1 tomato, sliced ​​like-like                                       – 1 tbsp sesame oil
  • 4 tbsp soy sauce                                                  – ground pepper
  • 1 tbsp oyster sauce                                              – salt , as you need
  • 2 tbsp angciu                                                        – sugar, as you need
  • 100 ml of water                                                     – 3 tablespoons cooking oil for sauteing

INSTRUCTIONS

  1. Fry the claws in hot oil and until it dries
  2. Lift claws, and soak in cold water, drain well..
  3. Saute garlic with 3 tablespoons of cooking oil.
  4. Add the ginger and onion, saute until smell good.
  5. Add the carrots and saute until wilted.
  6. Add the soy sauce, all the spices and stir well.
  7. Add the claw, tomatoes, chili peppers, and scallions.
  8. Add water, boiling the water and cook until sauce thickens.
  9. Remove from heat and serve.

Enjoy cooking :D

SEMUR DAGING


semur_daging

This is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked.
As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef and it will still come out tender. The combination of Clove, Nutmeg and Cinnamon gives this dish a really nice distinctive flavour. Serve with boiled rice.

Ingredients:

    • 500 gr Stewing Beef
    • 2 medium sized Onions
    • 4 Cloves of Garlic
    • 150 ml cooking oil
    • 300 ml water
    • 2 tablespoons Vinegar or lemon juice
    • 3 tablespoons Kecap Manis
    • 3 large tomatoes
    • 1 large potato
    • 2 hard boiled eggs

Bumbu’s

  • 2 Salem leaves (Indonesian bay)
  • 1 teaspoon ground clove
  • 1 teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • 1 star anise
  • Pepper and salt

Preparation:

Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften.

Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.

Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.

The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving remove salem leaves and star anise.