Indonesian Food Recipe Easy

Indonesian Food Recipe Easy

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Indonesian Food Recipe Easy

Food Recipes - Indonesian food is one of the most vibrant and colourful cuisines in the world, full of intense flavour. With 6,000 islands, there are many regional specialties, but wherever you are in Indonesia ...

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easy indonesian fried rice bumbu nasi goreng recipe
Food Recipe Singapore

Food Recipe Singapore

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Food Recipe Singapore

Food Recipes - Singapore's favorite food recipes with step-by-step guides. Our simple cake recipes, pasta & chinese soup recipes teach you how to cook quick & easy meals. HungryDeals Book a Table HungryExclusives OCBC 1-for-1 Deals. Anytime is a good time to enjoy 1-for-1 deals.

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Opor Ayam

Opor Ayam

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Ingredients:
* 1 pumpkin, chop into small dices
* 10 green chilies, finely chop
* 150g string beans, chop into 5 cm size
* 10 salam leaves
* 4 cabbage leaves, chop into pieace
* 100 g shrimp
* 10 shallots, slice
* 2 cloves garlic, slice
* 4 cup coconut milk
* 4 cup water
* 1 tsp salt

  1. Boil coconut milk in a sauce pan.
  2. Add pumpkin, shallots, garlic and salam leaves, bring to boil.
  3. Add grenn chilies, string beans, cabbage leaves, shrimp and salt, cook until all the ingredients are cooked.
Explore more of Indonesian Recipes and You'll be surprised that most of them are Very Easy to be Prepared, I urge you to have a Comprehensive Indonesian Culinary Book that contains many Authentic Indonesian Recipes in your bookshelf,

"Authentic Recipes from Indonesia (Authentic Recipes Series)"





Sepat Banang (Fish Dish From Sumbawa)

Sepat Banang (Fish Dish From Sumbawa)

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Sumbawa is a beautiful island of Indonesia. It has unique cultures. Most of its residents are from Sasak, Bima, Sumbawa and Bali ethnic groups. But unfortunately its culinary richness is still not widely exposed even to Indonesians. So it's still a lot more to explore from this unique island that is still considered as a neighbor to Bali which most of foreigners already know.

The recipe below is taken from an Amazing book by the author that compiled many Original Indonesian Recipes, Sri Owen, in "Indonesian Regional Cooking"

Ingredients:
  • 4 Medium Red Snapper
  • 1 Lime Lime Juice
  • 1/2 Teaspoon Salt
  • 8 Jumbo Shrimp
  • 3 Large Macadamia Nuts
  • 3 Medium Shallot
  • 1 Large Red Chiles
  • 2 Medium Bird's Peppers
  • 1/2 Cup Chicken Broth
  • 1 Large Eggplant -- Roasted
  • 2 Medium Tomatoes -- Chopped
  • Salt And Pepper -- To Taste
  • 20 Leaves Basil -- Chopped

How to:
  1. Marinate fish and shrimp in lime juices and salt for at least 2 hours.
  2. Place nuts, shallots, both chilies and broth in a blender. Blend to a paste.
  3. Skin the roasted eggplant and chop into small pieces.
  4. Coat fish and shrimp in the paste. Remove and set aside. With the remaining paste, add the eggplant pieces, tomatoes,salt and pepper.
  5. Saute fish and shrimp until done about 4 minutes per side. Heat the eggplant mixture to a serving temperature.
  6. Serve fish over rice, topped with eggplant mixture and sprinkled with basil.

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/
Ayam Goreng Mbok Berek (Javanese Fried Chicken With Fragrant Chilli Sambal )

Ayam Goreng Mbok Berek (Javanese Fried Chicken With Fragrant Chilli Sambal )

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Finally the secret revealed...

Ayam Goreng Mbok Berek is Indonesian legendary Fried Chicken Franchise Restaurants. It's like the Indonesian version of Colonel Sanders (KFC). Mbok Berek started her business in Jogjakarta, one of the most exotic places in Indonesia. Her real name was "Nini Ronodikromo". Her friendly name as "Mbok Berek" began from one of her children that often cried loudly (tantrum). In Javanese language they called such cry as "Berek-Berek". So from time to time people around her began to call her "Mbok Berek". The name surely brought her fortune until today, because of its uniqueness and easiness to be pronounced.

Mbok Berek Fried Chicken is actually an evolved version of Ayam Goreng Kalasan (traditional jogjakarta fried chicken). The business campaign slogan of Mbok Berek is "Ayam Desa Masuk Kota" or in English "Countryside Chicken Entering Town".

Anyway let's go to kitchen now...

Ingredients:
  • 8 eschalots chopped
  • 3 cloves garlic chopped
  • 4 candlenuts
  • 1 teaspoon salt
  • 2 cups unsweetened coconut water
  • 2 teaspoons ground coriander
  • 1 piece fresh galangal bruised -- (5 cm)
  • 3 salam leaves - optional
  • 1 whole fresh chicken cut into 10 serving pieces
  • with a cleaver or 1kg chicken pieces
  • 2 cups oil for deep-frying


Fragrang Chilli Sambal (Sauce):
  • 4 large red chillies chopped -- (4 to 6)
  • 8 eschalots chopped
  • 2 cloves garlic chopped
  • 1 piece fresh galangal -- (1 cm)
  • 1 1/2 teaspoons finely chopped palm sugar
  • 1 teaspoon dried shrimp paste
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons vegetable oil
  • 1/8 teaspoon freshly grated nutmeg
  • 2 stems fresh lemon grass bottom 10cm only --
  • cut in half
  • bruised
  • 2 salam leaves - optional
  • 1/4 tamarind juice

Substitutes:
  • 1 large red or brown onion instead of eschalots
  • replace candlenuts with 4 raw unsalted macadamia nuts or 8 cashews
  • replace coconut water with 1 cup water and 1 cup chicken stock if desired
  • Use soft brown sugar instead of palm sugar


How to:
  1. Make the sambal by processing the chillies, eschalots, garlic, galangal, sugar, shrimp paste, and salt in a spice grinder.
  2. Heat oil in a wok or saucepan and fry ground mixture nutmeg, lemon grass and salam leaves 4 minutes.
  3. Add the tamarind juice, simmer 30-60 seconds.
  4. Remove lemon grass and salam leaves.
  5. Transfer sambal to four small sauce dishes and leave to cool.
  6. Prepare chicken by processing eschalots, garlic, candlenuts, and salt to a smooth paste, in a food processor, or spice grinder.
  7. Add a little of the coconut water if needed to keep the blades turning.
  8. Heat a wok for 30 seconds then add the ground mixture, coconut water, coriander, galangal, salam leaves, and chicken pieces.
  9. Bring to the boil, reduce heat and simmer uncovered until chicken is just tender 15-20 minutes.
  10. Drain chicken and dry thoroughly with paper towel. Heat a wok for 30 seconds, then add the oil.
  11. When very hot, deep fry the chicken, turning frequently until golden brown, 2 minutes.
  12. Drain and serve with the Fragrant Chilli Sambal.
This recipe originated from Central Java about 30 years ago. Now Mbok Berek Restaurant Chain is being franchised under "PT. Weling Simbah Wulung".

The recipe is exported out from "Master Cook". Find out more Superior Recipes in MasterCook. Perhaps it's The Best Cooking Software available today...


Recipe source:
http://www.food-lists.com/lists/archives/meat-lovers/2004/06/1087205374.php

Images sources:http://resepbunda.files.wordpress.comhttp://i54.photobucket.com/albums/g110/kotakgambar/new-label/mbokberek1A.jpg