Recipe Food Without Onion And Garlic

Recipe Food Without Onion And Garlic

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Recipe Food Without Onion And Garlic

Food Recipes - You can store this poondu chutney up to one week in refrigerator. I hope it stays good for travel too. Friends, do try this easy, yummy, South Indian style garlic chutney for idli, dosa. You will love it. Lets see how to make onion garlic chutney with step by step pictures and video recipe. Check out my 70+ chutney recipes too ! Easy tomato ...

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green moong dal recipe onion garlic
Lemper (Rice Rolls with Spicy Filling)

Lemper (Rice Rolls with Spicy Filling)

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Ingredients :

  • 500g (1lb) glutinous rice
  • 2 cups water
  • 1 cup thick coconut milk
  • 250g (8oz) finely chopped chicken
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons oil
  • 2 cloves garlic, crushed
  • 2 curry leaves
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried shrimp paste (trasi)
  • squeeze of lemon juice
  • squares of banana leaf or aluminium foil


How To:
  • Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.
  • Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.
  • Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.
  • Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.
  • Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.
  • Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.
  • Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.
  • Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.
  • Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.
  • These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.
  • They are served at room temperature as a snack.
Bandeng Presto (High Pressure Cooked Smoked Milkfish)

Bandeng Presto (High Pressure Cooked Smoked Milkfish)

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Pressure cooking was first introduced by French Physicist, Denis Papin. He invented Steam Digester to reduce the time needed to cook foods. Basically what the steamer do is tighten the air pressure inside it to increase the boiling point of water, therefore the food would be cooked faster.

Bandeng Presto uses high pressure cooking technique that probably was introduced during Dutch colonization in Semarang, Central Java. Bandeng or Milk Fish contains many bones that makes it harder to eat when cooked with regular pressure. Bandeng Presto is Smoked Milk Fish which cooked with High Pressure Cooker.

Bandeng is a large toothless silver fish that lives in warm parts of the Pacific and Indian oceans and related to the herring and the salmon, is commonly used in Indonesian cuisine. Presto came from Italian language “quickly”, but in this case, it refer to the pressure cooker brand “presto” – the first pressure cooker penetrated the market in Indonesia.

It is readily prepared by deep frying or bake it in the oven and serve hot/warm. There is no additional ingredients needed. A vacuum packed smoked milk fish is the most commonly used method for preserving Bandeng Presto and widely sold in Semarang Stores. It can be kept for 6 months - 1 year in the cool place without reducing the freshness and nutrition.

Ingredients:
  • 1 kg (or 3) fresh milkfishes, remove gills and stomach part
  • 1 tablespoon tapai yeast (read below), grounded
  • 2 tablespoon salt
  • 3 tablespoon tamarind water
  • 10 bay leaves
  • 10 cm galangal (see: opor ayam), sliced and pounded
  • 2 1/2 litre water

Grounded spices:
  • 14 cloves red onion
  • 7 cloves garlic
  • 4 cm ginger
  • 4 cm turmeric
  • 1 teaspoon salt
  • 150 g big red chili peppers, boiled
  • 10 small green chili peppers, boiled
  • 8 cloves red onion, boiled
  • 4 cloves garlic, boiled
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon terasi (shrimp paste), fried

Other Ingredients:
  • Banana leaves for wrapping as needed
  • Egg’s white or flavoured flour as needed


Method:
  1. Slice the stomach part of the fishes. Clean them up using water and let them dry.
  2. Smear the fishes with tapai yeast, salt, and tamarind water. Leave them for about 1 hour.
  3. Smear the fishes with grounded spices evenly.
  4. Put bay leaves and slices of galangal on top of the fishes.
  5. Wrap with banana leaves so that the fishes are easy to lift from the pressure cooker.
  6. Pour 1 litre water into the pressure cooker. Put a sieve on top of the cooker
  7. Arrange the wrapped fishes ontop of the sieve.
  8. Cook until the cooker hissed, 30-50 minutes depending on the type of pressure cooker you use.
  9. Let the cooker cool with open lid.
  10. Pour water again and cook until the water is no more.
  11. Take out the fishes and let them dry.


Method for chili sauce
  1. Heat vegetable oil.
  2. Sautee grounded spices until the sauce smells good.
  3. Put into plate and let it cool.


Serving:
  1. Smear the fishes with egg’s white or flavoured flour.
  2. Fry until brown.
  3. Serve with chili sauce.

Unveil more of Indonesian Secret Recipes and The Stories Behind Them:
"The Indonesian Kitchen: Recipes and Stories"


Images Sources:
http://afeministblog.blogspot.com
http://farm3.static.flickr.com/2183/2152563196_dcfa836013_o.jpg

References:
http://discoverpressurecooking.com/history.html
http://sofhaljamil.com/2008/10/14/from-semarang-with-bandeng-presto/
Recipes making spicy sour squid

Recipes making spicy sour squid

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Good morning the Bund, been ripe yet NIH?

Admin will distribute recipes for mothers whose families have a taste of spicy, must try NIH bund..

See ya Bund..

 Materials:
1 kilogram small size fresh squid
1 tablespoon tamarind
1 tablespoon salt
1/2 onion, thin transverse slice
Cooking oil to taste
6 cloves shallots, thinly sliced
5 cloves garlic, finely chopped
15 pieces of cayenne pepper, cut into slices
2 stems of lemongrass white. Crushed
3 Salam leaves
2 galangal sections,
1 The spread of ginger
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce
1/2 tablespoons Javanese sugar
1 tablespoon tamarind water
Salt to taste
2 pieces of red tomatoes, cut into 6 parts

How to cook:
Clean the squid you want by washing it. Clean also some parts of it by pulling the parts of the head so that the contents of his stomach came out, then discard the gills part of the shape as plastic. Do not forget to remove the bag, but do not waste if you find eggs in the squid.
After the spread, then you are marination by using Javanese acids and salt, then stir until evenly well and let stand for approximately 20 minutes. After that lift, wash and drain.
Heat the oil in a frying pan and then continue by sauté the onion and onion until the fragrance changes color.
Add the garlic, then continue stirring and pounding it until fragrant.
Add spices in your cooking, such as galangal, ginger, lemongrass and salam leaves, then stir steadily until it looks wither and fragrant.
Put the tamarind juice, sweet soy sauce, oyster sauce and Javanese sugar, then stir until blended.
Add the squid ingredients to the squid, and cook using a small flame to remove the water and also boil.
After cooked and fluffy squid meat then put tomatoes and salt into your cooking.
Stir until all the ingredients are evenly distributed then you lift and serve on top of the Sajii Bowl.
Serve while still warm together with rice to add delicious.

Nb:

Cooking time

Getting started: 60 Minutes

Cooking: 50 minutes

Total: 110 minutes

Number of servings

8 portions

Gimana Bund, easy and simple instead.

Open also other cooking recipes Bund.

Good luck.
Sambal Goreng Ati dan Ampela (Fried Chicken Gizzard and Liver)

Sambal Goreng Ati dan Ampela (Fried Chicken Gizzard and Liver)

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Ingredients:

4 pairs of chicken's livers and gizzards
5 pieces of shallots
3 pieces of garlic
5 pieces of red chili peppers
4 cm galangal
10 gr shrimp paste
1 cup of coconut milk
1 board of petai, salt and pepper.

Direction:
  1. Cut liver and gizzards into bite sized pieces
  2. Skin shallots and garlic.
  3. Brown shrimp paste
  4. Grind finely shallots, garlic, red chili peppers, shrimp paste
  5. Brown these spices and galangal, mix them evenly
  6. Add liver and gizzard pieces, and salt and pepper to taste
  7. Mix evenly and add coconut milk, let it simmer for 3 minutes.
Ayam Goreng Yogyakarta / Yogya / Jogja ( Yogyakarta Style Fried Chicken)og

Ayam Goreng Yogyakarta / Yogya / Jogja ( Yogyakarta Style Fried Chicken)og

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Yogyakarta often called Jogja is one of main Indonesia Tourism Destinations. Yogyakarta has rich cultural and historical heritage. Yogyakarta once was The Capital of Mataram Kingdom.

One of the great historical and cultural heritage that remains and well preserved until now is "The Temple of Borobudur" established in the ninth century by the dinasty of Syailendra. Jogja is also famous of its beautiful tropical scenes and covered by a large areas of rice fields. So, if you plan to go on a vacation next summer, try Jogja...

If you're interested to find out more about Indonesia, I suggest you to read this amazing Travel Guide to Indonesia, "Indonesia (Lonely Planet Travel Guides)"

Now, let's prepare a dish from Jogja, "Ayam Goreng Yogyakarta"

Ingredients:
  • 1 large fresh chicken cut in 8 pieces
  • 2 cups water
  • oil for deep-frying

Spices:
  • 1 tablespoon coriander
  • 3 tablespoons of crushed garlic
  • 2 tablespoons of dried turmeric
  • 2 tablespoons sugar
  • 3 tablespoons of ginger
  • 2 tablespoon oil
  • Oil for deep frying.

How to:
  1. Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste.
  2. Heat the oil in a large pan or wok.
  3. Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant.
  4. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked.
  5. The water should have evaporated by now and the chicken should have a brown spicy skin.
  6. Allow the chicken to dry a little then heat oil for deep frying.
  7. Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
  8. Serve with sliced cucumber and thin carrot strips as a garnish.
Recipe and image source:
http://www.wokme.com/recipes/indonesian/ayam_goreng_yogya.htm



Ayam Betutu (Balinese Grilled Chicken)

Ayam Betutu (Balinese Grilled Chicken)

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Today, the special dish comes from Bali...

Ingredients :
- 5 tablespoons Oil
- 100 g Young cassava leaves, boiled until tender, cut into serving pieces
- 1.5 kg Chicken
- Banana leaves or aluminum foil for wrapping Spices (ground)
- 7 Red chilies
- 5 Bird's eye chilies
- 5 Candlenuts, roasted
- 10 Shallots
- 1 teaspoon Dried shrimp paste
- 5 cloves Garlic
- 1 tablespoon Coriander, roasted
- 1 1/2 tablespoons Sliced lemon grass
- 2 teaspoons Peppercorns
- tablespoon Chopped galangal
- 1/2 teaspoon Powdered nutmeg
- 2 teaspoons Chopped turmeric
- 4 Kaffir lime leaves
- 2 teaspoons Chopped ginger
- 2 teaspoons Chopped lesser galangal
- Salt and sugar

Instructions :
  1. Heat oil and sauté the ground spices until fragrant and dry.Set aside and allow to cool.
  2. Divide into 2 parts.Combine 1 part with cassava leaves.Stuff the mixture into the chicken and secure with toothpicks.
  3. Rub the chicken with the remaining ground spices.Wrap the chicken with banana leaves and tie with a string.
  4. Grill in the oven at medium heat (180oC) for 2-3 hours or until cooked.Remove from heat and cut before serving.
  5. Note : Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for 1 hour.
  6. Betutu is a special dish from Bali. Usually the Balinese use duck wrapped in banana leaves, and wrapped again with stalks of palm leaves.
  7. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.
The recipe is originated from :
http://asiatourismtravel.net

The picture is originated from :
http://www.balifoods.com
Kari Ayam Indonesia ( Indonesian Chicken Curry )

Kari Ayam Indonesia ( Indonesian Chicken Curry )

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Indonesian curry evolves from Indian curry. It was believed that curry was introduced by Indian traders who traded in South East Asia, that's why many countries in South East Asia have various curry dishes including Indonesia.

Indonesian curry has evolved through times and been adjusted to Indonesian tounges... Indonesian curry in my opinion tastes and smells lighter than Indian curry, let's try :)

Ingredients :

1 Chicken, cut into 8 pieces

1 tbsp Lime juice or tamarind juice

1 tsp Salt

3 tbsp Oil

3 Shallots, finely sliced

3 cm Cinnamon stick

1 Star anise

2 Cloves

2 Cardamoms

1 stalk Lemon grass, bruised

2 Pandanus leaves, shredded, knotted

5 Curry leaves

500 cc Coconut milk from 1 1/2 coconuts

3 tbsp Roasted shredded coconut, pounded


Spices (ground) :

3 Candlenuts, roasted

1 tbsp Coriander

1 tsp Cumin, roasted

1 tsp Aniseed

1/8 Nutmeg

10 Red chilies

6 Shallots

3 cloves Garlic

1 tsp Chopped turmeric

2 tsp Chopped ginger

1 tbsp Salt

Method :
  1. Rub the chicken with lime or tamarind juice and salt.
  2. Let it stand for 15 minutes.
  3. Heat oil and sauté shallots until golden brown, then add ground spices, whole spices, lemon grass, pandanus leaves, curry leaves and chicken.
  4. Cook for a few minutes, then add coconut milk and pounded coconut.
  5. Continue to cook, stirring from time to time until the chicken is cooked and the gravy is thick and oily.
  6. Serve with rice.
Fulfill your desire for more of Indonesian Food Adventure, Read the Guide First...
"Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)"




Pepes Udang (Indonesian Steamed Shrimps)

Pepes Udang (Indonesian Steamed Shrimps)

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By Dennis Sim,
These scrumptious shrimps are steamed with fresh herbs and spices in banana leaves or foil wrap, which makes for a healthy and colorful meal. Even if you reduce the amount of salt used, this dish will be tantalizing and enjoyed by all.

(This recipe serves 4)


Ingredients:

* 1 ¼ lb large fresh shrimps
* 3 sliced medium-sized fresh red chilies
* 3 cloves garlic, chopped
* 2 medium eggs
* 2 stalks spring onions
* ½ cup curry leaves or basil leaves
* 1 large piece of banana leaf and/or aluminum foil wrap
* ½ cup cilantro for garnishing
* Salt to taste


Preparation:
  1. Using a pair of sharp scissors, trim off the sharp end of the shrimp heads. This will prevent your fingers and hands getting pricked by the sharp shrimp head during your meal. Cut off as much of the shrimp legs as possible without damaging the body.
  2. Spring onions – Use only the green part of the spring onions. Cut them into ¼ inch lengths.
  3. Beat the eggs up in a bowl together with the spring onions and basil or curry leaves. Add one tsp of salt to the mixture.

Cooking:
  1. Preheat a steamer on high temperature.
  2. Lay the banana leaf on a large piece of aluminum foil. Put this on a casserole dish or a plate which is at least 2 inches deep. The banana leaf adds extra flavor, but it is not necessary if you cannot find any banana leaves, in which case just use the foil wrap. Some banana leaves tend to leak, so the foil wrap keeps the juices in close contact with the shrimps, which enhances the taste of the shrimps. The foil wrap will also save you some washing!
  3. Place the shrimps on the banana leaf or foil wrap. Pull the foil wrap up on all sides, so that it looks like a little boat. Do not close the foil completely at the top.
  4. Spoon the mixture of eggs, spring onions and basil/curry leaves over the shrimps. Make sure that this egg mixture covers all the shrimps, as much as possible.
  5. Steam the shrimps on high heat for 15 minutes or until they turn pink and the flesh is firm.
  6. Serve the shrimps in a serving dish. Make sure all the juices and egg bits from the dish are poured over the shrimps before serving. Add some cilantro for garnishing.
  7. Enjoy these shrimps with Indonesian fried rice or plain white rice and some fried vegetables or salad.
Content and image source:
http://southeastasianfood.about.com/od/entreesmainco5/r/IndonSteamShrim.htm

Abon / Serunding Sapi (Beef Floss)

Abon / Serunding Sapi (Beef Floss)

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Ingredients:
2 tsp Brown Sugar
500 g Rumpsteak, lean
3 tsp Coriander
1 1/2 tsp Cumin
1/4 tsp Laos (Galangal)
2 tsp Lemon juice
4 Medium onions, chopped
1 Medium onion, crushed
2 Garlic cloves, crushed
120 ml Santan (thick coconut milk)
2 Curry leaves
Oil as required
Salt to taste


How to:
  1. Boil the meat in sufficient water until the steak is cooked and almost disintegrating.
  2. Remove the meat from the stock and shred it.
  3. Mix the following ingredients and spices together thoroughly: meat, crushed onion, garlic, coriander, cumin, laos, brown sugar, lemonjuice, salt.
  4. Fry the above mixture in a little hot oil on a high heat for approximately five minutes.
  5. Add the santan and the curry leaves, turn the heat to medium and cook until everything is cooked and all fluid has evaporated.
  6. Remove the curry leaves.
  7. Fry the chopped onions in hot oil until they are brown and crisp.
  8. Mix the fried onions with the mixture prepared above.
Serving: Abon will keep quite a long time if kept in a tightly-closed jar. It is eaten as a side dish and is particularly tasty with warm plain rice. It is also used as a filling for omelettes, or sprinkled on breakfast toast.

This recipe is one of many Exotic Indonesian Recipes in "Cooking the Indonesian Way", by Alec Robeau

Btw It's never a sin to have a book of Indonesian Recipes in your bookshelf
The picture above is originated from:
http://www.yogyes.com
Gangan (Belitung style fish soup)

Gangan (Belitung style fish soup)

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This is a Belitung / Belitong Style Fish Soup. Indonesian Popular Novelist Andrea Hirata who wrote the Tetralogi, "Laskar Pelangi", "Sang Pemimpi", and "Edensor" stated the menu as one of his favorite dishes in one interview.

Honestly, this is a very unique dish for me... It has Cassava cut into pieces and added into the soup, Hm.. that's very tempting...


Ingredients:
500 gr ikan bandeng (mackarel)
500 gr singkong (cassava)
1000 ml water
2 salam leaves
1 tsp asem (tamarind)
1 tsp palmsugar
1/2 tsp salt

Spices to grind:
2 shallots
3 candlenuts
4 cloves garlic
3 cm ginger
2 cm laos
3 cm turmeric
4 red chillies
1 tsp shrimp paste / terasi /belacan
1 lemon grass


Directions:
  1. Clean the fish and slice it into pieces.
  2. Slice the singkong (cassava) into small pieces.
  3. Pound or grind the ingredients for the bumbu fine into a paste.
  4. Heat in a pan the water and add the spices, the salam and the singkong (cassava).
  5. Lower the heat and add the fish, the salt and the palmsugar and let it simmer slowly until the singkong and the fish are cooked.

Recipe source:
http://asianrecipe.eu/indonesian/sopsoto/616-gangan-fish-soup-with-cassave-from-belitung

Image source:
http://rustameffendie.multiply.com/journal/item/1
Ikan Pepes Bumbu Merah (Spicy Fish Baked In Banana Leaves)

Ikan Pepes Bumbu Merah (Spicy Fish Baked In Banana Leaves)

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Pepes is an Indonesian Traditional Steamed Cooking Style that's very popular around West Java (Jawa Barat). Pepes dish locks the original aroma and taste. It also help the spices to be better absorbed.

Carp fish is often used to prepare the dish, but I personally prefer Patin Fish (Silver Catfish) it's more greasy and tasteful.

Ingredients:
  • 1 kg whole fish (carp or snapper)
  • 1 chopped tomato
  • 1 stalk green onion
  • 1 stalk lemongrass
  • 5 salam leaves
  • 50 g kemangi leaves (sweet basil)
  • salt
  • 1 tsp. sugar
  • 2 tbl. salad oil
  • banana leaves or aluminum foil to wrap

Spice paste, grind the following ingredients:
  • 2 cloves garlic
  • 4 shallot
  • 2 cm ginger
  • 2 cm turmeric
  • 50 g fresh chili pepper
  • 5 candlenut
  • 5 g tamarind
  • 1/2 tsp. salt
  • 25 cc water


Directions:
  1. Scale and clean the fish.
  2. Take out the intestines but not the egg.
  3. Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.
  4. Marinade the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.
  5. Add cooking oil to the spice-paste, mix.
  6. Coat fish with spice paste.
  7. Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.
  8. Wrap the fish in banana leaves or aluminum foil.
  9. Steam with medium fire, 30 minutes. Use pressure cooker for faster cooking time and better taste.
  10. Let it cool and grill the wrapped fish over charcoal fire.
Explore The Excitement of Southeast Asian Taste through a Very Comprehensive and Reliable Source :
"Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali"


Recipe source:
http://en.wikibooks.org/wiki/Cookbook:Pepes_Ikan

Image sources:
http://www.desertmodernism.com
Ikan Kembung Bumbu Kemangi (Slimy Mackerel with Spiced Basil)

Ikan Kembung Bumbu Kemangi (Slimy Mackerel with Spiced Basil)

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Ingredients:

• 3 Slimy Mackerel

• 2 cm Ginger, finely chopped

• 3 cloves Garlic, minced

• 3 tsp salt

• 300 ml thick coconut milk

• 1 red tomatoes, cut into pieces

• 1 stalk lemongrass

• 2 bay leaves

• 2 slices galangal

• 5 bird's eye chilies

• basil leaves to taste



Blended Spices:

• 5 Shallots

• 4 Pecan

• 1 tsp Coriander

• 3 cloves Garlic

• 6 Curly Chilies

• 2 cm Turmeric

• 1 tsp Sugar

• 1 tbsp Cooking Oil

• Salt to taste



How to make:

1. Marinate the mackerel with ginger, garlic and salt for 30 minutes.

2. Grill fish until half cooked, set aside.

3. Stir fry blended spices until fragrant. Pour coconut milk while stirring until thickens. Add basil, tomatoes and bird's eye chilies and the rest of the ingredients. Cook to boil, lift. This is the Yellow Sauce.

4. Marinate fish in Yellow Sauce for 15 minutes.

5. Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce.

SEASON No Salt Added Fillets of Mackerel In Water

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)
Ayam Pop ( Traditional Fried Stewed Chicken From West Sumatra )

Ayam Pop ( Traditional Fried Stewed Chicken From West Sumatra )

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If you're a Padang Food Lover. I bet you'll appreciate this precious recipe. I've been thinking a lot before deciding to share this secret recipe for you, remember to keep it in a safe place :)


 The dish is called Pop Chicken because cutlets of chicken are dipped and marinated in spiced juice.And then the cutlets are deep fried in very hot oil for only a few minutes ( you'll hear a loud “POP” sound when the chicken enters the oil).  


Ingredients:
 A free-range chicken (Not Purebred or Broiler) without heads and claws, cut into 4 parts

4 cloves garlic, grated

1 tsp salt

2 tbsp lime juice

300 ml coconut water

vegetable oil



Sambal (Chili Sauce):
 2 tbsp cooking oil

4 tbsp hot water



Blended Spice:

10 pcs of red chili, boiled

12 red onions, boiled

200 g red tomatoes, boiled

10 pcs petai (stinky beans), boiled

1 tsp salt





How To:
1. Marinate chicken pieces with garlic, salt, and lime juice. Leave it for an hour to absorb.

2. Boil the coconut water, add the chicken and the seasonings used for marinating. Cook until chicken is tender and juices run out. Lift the chicken.

3. Heat oil over medium heat. Fry the chicken for a very short time, remove and drain.

4. Serve hot with chilli sauce and boiled cassava leaves.

5. Sambal: Heat the oil, saute blended spices until fragrant.

6. Add water, stir until boiling. Lift.

Enjoy... :)


Gulai Kepala Ikan (Fish Head Curry)

Gulai Kepala Ikan (Fish Head Curry)

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Ingredients:
1 (850g) Fish Head, cut into 2-4 pieces
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt



Spices (ground)
  • 10 Dried red chilies
  • 1/2 tbsp Chopped turmeric
  • 1/2 tbsp Chopped ginger
  • 7 Shallots
  • 3 cloves Garlic
  • 1 tbsp Coriander, roasted
  • 1/2 tsp Cumin, roasted
  • 1/4 Aniseed, roasted
  • 1 tsp Peppercorns, roasted
  • 1 tbsp Dried Carambola
  • Salt


Method :
  1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
  2. Drain, then rub the fish head with pounded coconut.
  3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
  4. Allow to simmer.
  5. Add fish head and carambolas, and bring to the boil.
  6. Stir from time to time, then add salam leaves.
  7. Simmer until the fish is cooked and the gravy is a little oily.
  8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Content source:
http://www.asianonlinerecipes.com

Image source:
http://warunglele.com

Ayam Masak di Belanga (Spicy Clay Pot Chicken)

Ayam Masak di Belanga (Spicy Clay Pot Chicken)

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Ingredients:
1 Chicken, cut into small pieces
1 tsp Salt
2 tbsp Lime
3 tbsp Oil
1/2 Turmeric leaf, finely sliced
1 Pandanus leaf, finely sliced
3 Kaffir lime leaves, finely sliced
2 stalks Lemon grass, bruised
4 Green chilies, coarsely sliced
2 Spring onions, cut into 2 cm spices
25g Basil leaves

Spices (ground)
7 Red chilies
2 tsp Turmeric
2 tsp Ginger
7 Shallots
3 cloves Garlic
2 Tomatoes
1 tbsp Salt

Method :
1. Rub the chicken with 1 teaspoon salt and lime juice and let it stand for 10 minutes.
2. Heat oil and sauté the ground spices until fragrant.
3. Add the chicken, turmeric leaf, pandanus leaf, kaffir lime leaves and lemon grass.
4. Fry for a few minutes before adding enough water to cover the chicken.
5. Bring to the boil.
6. Simmer until the chicken is tender, then add green chilies, spring onions and basil leaves.
7. Cook until the gravy thickens.
8. Serve hot.
Recipes and how to cook tasty and delicious chicken Pepes

Recipes and how to cook tasty and delicious chicken Pepes

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Pepes are one of the specialties of Sunda region. The following chicken pepes recipe can be a practical and healthy dish of Suhur. Processed by a steamed way makes this dish healthy because of the low use of cooking oil. The use of various kinds of spices makes this recipe very delicious eaten. A pack of hot chicken pepes, served with a plate of warm white rice, will surely arouse your family's dining appetite. With enough servings and nutritional, the fasting of your family will be more excited. Immediately we see what materials are needed and how to make them.


Materials:
500 grams of broiler chickens, cut into 10 parts
1 bunch basil leaves
1 egg Chicken
10 pieces of cayenne pepper
3 tbsp cooking oil
The 5 pieces of lemongrass of the base,
5 Salam leaves
5 Small slices Galangal
1 tbsp cooking oil
5 Banana leaf Sheets to wrap    
Delicate herbs:
4 shallots
2 cloves garlic
2 cm Ginger
2 cm turmeric
1 tsp grilled terasi
4 pieces of curly red chili
1 tbsp salt

 HOW TO MAKE:

 First, mix the chicken with the delicate seasoning, then set aside.
Secondly, in a separate container, enter the chicken eggs, chili pepper cooking oil, basil leaves. Stir until blended and divide into 5 parts.
Then, expand the Banana leaf, ber 1/5 the seasoned chicken part. Add the lemongrass, the laurel leaves and the galangal on top. Flush with 1/5 pieces of egg dough. Embed the banana leaf with a tongue.
Fourth, steamed for approximately 20 minutes until cooked. Lift
Serve in warm state
So article how to cook delicious chicken Pepes and yummy Hopefully useful for Indonesian culinary lovers.
Pelas Udang (Spiced Shrimps Grilled in Banana Leaf Recipe)

Pelas Udang (Spiced Shrimps Grilled in Banana Leaf Recipe)

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In the old times and until now, banana leaves are used to wrap meals to keep their freshness and preserve them for a short period of time. Banana leaves also have special fragrant that can turn your appetite on, some say it's a myth, but I myself believe it coz I love eating meals wrapped in banana leaves and yes they have special fragrant... :)

Back in the old times, a farmer's wife would prepare her husband lunch wrapped in banana leaves before he goes to rice field to work. So after working hard, her husband will spend time enjoying his wife's well prepared, fresh, and preserved meal under the small hut among the rice field. So you see how romantic banana leaves can be... :)

Ingredients:
  • 500g Shrimps, shelled and chopped
  • 1/2 Coconut
  • Shredded banana leaves
  • 5 Red chillies
  • 2 tsp Coriander, roasted
  • 3 Kaffir lime leaves
  • 3 cloves Garlic
  • 7 Shallots
  • 2 tsp Chopped galangal
  • 4 Candlenuts, fried
  • 1 tsp Tamarind juice
  • 2 tsp Salt and sugar or brown sugar


Method:
  • Combine chopped shrimps with shredded coconut and ground spices.
  • Mix well.
  • Wrap 1 1/2 tablespoons of the mixture with banana leaf.
  • Roll the leaf up and secure both ends with toothpicks.
  • Continue to wrap until all the mixture is used up.
  • Grill over hot charcoal or bake in an oven until cooked.
  • Serve
This recipe originates from :
http://www.asianonlinerecipes.com

The picture above originates from:
http://dapurmbakasri.blogspot.com
Gulai Kambing (Indonesian Traditional Lamb Curry)

Gulai Kambing (Indonesian Traditional Lamb Curry)

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By: Food Down Under

Ingredients:
1 lb lamb meat
6 sm shallots
3 x garlic cloves
1/2 x inch fresh turmeric
6 x candlenuts
4 x lime leaves
1 x lemongrass stalk
4 x salam leaves
8 cup coconut milk
Salt to taste
Freshly-ground white pepper to taste
Vegetable oil as needed

Method:
Cut lamb meat into some parts. Grind shallots, garlic, candlenuts and turmeric to form a paste.
Stir fry lamb meat in a large pan with 2 tablespoons vegetable oil on medium-high heat. Put in the ground spices paste and stir until fragrant.
Add lime leaves, lemongrass and salam leaves, salt and pepper. Finally, pour the coconut milk and let it boil until the lamb is cooked and tender and the liquid is thickened. Ready to serve.
This recipe yields 3 to 4 servings.
Gulai Kikil ( Indonesian Cow's Foot Curry )

Gulai Kikil ( Indonesian Cow's Foot Curry )

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It takes diligence and persistence to prepare the dish.

If you love slow cook then the dish will pay all of your hard effort.

Ingredients:

1 Foot of cow

4 cups Coconut milk

1 Turmeric leaf

2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".

2 Kaffir lime leaves

1 stalk Lemongrass


 Blended spices:

1 tbsp Blended red chilies

2 cm Turmeric

5 pcs Candlenuts

2 cm Laos / Galangal

6 cloves Garlic

10 pcs Shallots


How To:

1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.

2. Remove the bones and then cut the meat into small sizes according to your preference.

3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.

4. Add the meat pieces and cook until the coconut milk thickens and oily.

5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.

6. Lift.