Indonesian Original Recipes: Indonesia

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satay sumatra ( Sate - Sumatra )

this recipe from sumatra, indonesia original recipes

ingredient satay sumatra ( Sate - Sumatra )

1 kg of chicken meat
1 coconut, coconut milk is made
skewer
Seasonings - Condiments:

15 seeds red chillies
6 seed onion
1 teaspoon of cumin
Sweet cumin 3 eggs
1 piece of galangal
4 cloves garlic
6 items hazelnut
2 kaffir lime leaves
1 tablespoon ketumbargaram, ginger and turmeric leaves
How to cook:

Cut meat - great
All the finely ground spices, except lime leaves and turmeric leaves
Put it in a pan of milk, as well as meat and cooked until dry salt water kept da software.
Then tusuklah with a skewer and bake at medium heat

shrimp spicy oyster sauce ( udang pedas saus tiram )

shrimp spicy oyster sauce

ingredients:

200 g Shrimps Size Medium (clean, leaving tail)
1/4 cloves Onion (sliced lengthwise)
1 handful of nuts Kapri (cut - cut)
80 ml water
Oil for sauteing
seasoning:

1 tbsp Tomato Sauce
2 tbsp Sambal Sauce
1 vertebra ginger (sliced thinly)
3 tbsp Oyster Sauce
Pepper and Salt to taste
How to cook:
- Onions sauteed until wilted.
- Add the ginger, then stir-fry until fragrant.
- Add snow peas and 2 tablespoons of water and cook until done.
- Add shrimp, cook until it changes color.
- Add tomato sauce, chili sauce, oyster sauce, pepper, salt and remaining water.
- Cook until slightly thickened.
- Remove and serve warm.

from indonesia in indonesia original recipes

Beef Semur ( Semur Daging )

ingredient:
500 gr beef simmered until tender
3 pieces of sliced potatoes as they pleased
2 bay leaves lmbr
500 ml coconut milk
salt and sugar to taste
sweet soy sauce to taste
vegetable oil

spices
4 spring onions
3 cloves of garlic
3 pieces of hazelnut
1/2 tsp pepper
2 cm ginger

How to Make
- Saute until fragrant spices
- Insert meat stir hello, salt, soy sauce and sugar mix
- Enter the potato and give aduk2 that coconut milk is not broken
cook until potatoes are cooked, serve ... Easy Lift bukaaannn ...

Siomay

Ingredients:

500 g polished Spanish mackerel fish meat

100 gr sago flour
1 tsp ginger water

1/2 tsp pepper powder

1/2 tsp Refined Sugar
1 tsp sesame oil if desired

1 tbsp Ebi disangan and soaked (for easy software)
salt to taste

How to Make:

Mix all ingredients, stirring until blended and smooth, Wraps in tofu and boiled eggs remaining rounded taste.

Steamed siomai in the steamer until cooked, add cabbage if this is rolled up and pare (can be filled with dumplings)

Peanut Sambal:

250 gr fried peanuts
3 cloves garlic fried

4 pieces of red chilli deseeded fried
1 tbsp sugar

1/2 tsp salt
Boiled water 400 ml

Limo orange soy sauce and taste.

Blend all the ingredients until finely pulverized or dibleder except soy sauce and orange limo.

Snow Princes Cake ( Kue Putri Salju )

Snow Princes Cake ( Kue Putri Salju )

ingredients:
600 gr flour
300 g cashew nuts (roasted and finely ground)
200 grams of sugar a little fine / caster sugar
Margarine 500 g (frozen, then cut - cut)
300 grams of refined sugar
1/2 tsp Vanilla

How to Make:

Combine flour, nuts, sugar and margarine together.
Squeeze - squeeze the dough by hand until well blended.
Store in the refrigerator for 50 minutes.
Take 2 tsp of dough, round and shapes like a crescent moon.
Make up the dough runs out.
Place on a baking sheet that has been buttered, toasted in the oven until cooked.
Remove and let cool for 5 minutes.
Roll the mixture into the powdered sugar and vanilla.

beff rendang ( Rendang daging sapi )

beff Rendang Originated Form Padang Sumatra Indonesia

ingredients:
1 kg beef , cut according to taste
2 pieces of lemongrass, white part only, smashed
1 sheet turmeric leaf (if applicable)
1 tammarind (if any)
5 kaffir lime leaves
2 liters of coconut milk
salt to taste

Subtle Seasonings:
250 grams of red pepper, seeded
10 red onion
5 cloves of garlic
25 grams of fresh ginger, peeled
25 gr ginger, peeled

How to Make:

Chop the seasoning all the ingredients and then blend until tender.
If you need to add about 50 ml of coconut milk to ease the process
Mix the meat with the spice paste, put it in a skillet large size (minimum capacity of 4 liters).
Pour the coconut milk, add the lemongrass, tamarind kandis, kaffir lime leaves and turmeric leaves.
Cook over low heat between medium and large until the coconut milk to a boil. (Approx 0.5 hours)
Reduce the heat to medium position, and cook for 1.5 hours until the oil out. Stir occasionally.
Incipi, add salt to taste.
(Note: At this point you can already eat dishes with thick gravy, Kalio name).
Reduce the flame again, cook stirring constantly until coconut milk dries and the oil absorbed by the meat. (Approx 0.5 hours)
Serve hot with rice, boiled cassava leaves and sambal lado Mudo.
Additional Notes:

* If you like rendang that blackish, add toasted coconut shavings that have been finely ground and out of the oil.
If ** I prefer not too dry, it can be eaten hot rice while mencocol same dressing;-)

Penyet Chicken ( Ayam Penyet )

Penyet chicken recipe special is the traditional recipes native to Indonesia. Made from chicken meat with special seasoning cast that makes delicious taste.
Indonesia Original Recipe Form Centran Java

INGREDIENTS
1ekor small size chicken, cut into four parts,
100 ml of water, 2 stalks of basil, leaves taken,
To taste Oil for frying.

INGREDIENTS sauce
10 pieces of curly red chili,
8 pieces of red chili,
1/2 tsp shrimp paste burned,
1/2 teaspoon salt,
2 kaffir lime leaves,
1/2 tsp brown sugar slices

How to Make Chicken Special Penyet
Puree garlic, coriander, turmeric, salt and add the ginger and galangal. Combine seasonings with chicken and water, ungkep until tender chicken, anggat, set aside.
Fry chicken until browned danging, remove and drain.
Blend all sauce ingredients, add basil leaves, crushed coarse.
Put the fried chicken press - press {second} penyet rest until sauce sticks to the meat and serve.

cucumber Ice ( Es Mentimun )

Ice Cucumber is very suitable in drinking during the day,.

indonesia original recipe drink ice

Ingredients Ice Cucumber:
2 medium cucumber
pineapple syrup, to taste
sufficient ice water
ice cubes, to taste
small scraper tool or if not, a fork can also be

How to Make:
Clean cucumber cut by the end of the cucumber colored slightly darker, then rotate until the sap is rubbed out.
Wash cucumbers, then each split into two.
Rake cucumber using a small scraper (there are on sale at the store part of kitchen tools). Or with a fork also.
How mengeruknya the whole cucumber, cucumber dredged up like noodles. Repeat until remaining skin.
Prepare the serving glasses, pour the pineapple syrup to taste.
Enter cucumber was dredged into a glass that already contains syrup.
Enter the ice cubes to suit your taste, then pour the ice water to taste.
Serve cold.

Tegals satay ( Sate Tegal )

Tegals satay recipe is Indonesian traditional recipes. Sate Tegal is typical food from Tegal, Central Java. Made from goat meat packing with a special seasoning that makes the taste more delicious to eat at.

MATERIALS
250 grams of goat meat, diced 1 cm, ~ 4 tablespoons soy sauce mixed with ½ teaspoon pepper.

MATERIALS soy sauce
10 pieces of cayenne pepper, sliced
4 spring onions, chopped coarse
1 tomato, cut into small dice
6 tbsp soy sauce

HOW TO SATE TEGAL
1. Jab skewers with satay, grilled over coals until medium rare.
2. Brush the skewers with soy sauce and pepper canpuran, fuel return until cooked, remove from heat and serve with sauce tegal satay sauce and rice cake.
3. Soy sauce: Mix all the sauce ingredients and stir well. Pour some of sauce over satay sauce.

Dazed catfish ( Mangut Lele )

Dazed catfish recipe is Indonesian traditional recipes. we present the recipe ingredients and spices are simple but in the dressing with a special seasoning that makes delicious taste.
Java indonesia original recipes

ingredients:
~ 500 grams of catfish, cleaned, ~ 1 board banana, peeled, halved, ~ 100 grams of tempeh, cut into small squares, ~ 100 grams of cabbage, sliced coarse, ~ 750 ml coconut milk from ½ coconut, ~ Oil enough to fry and sauteing

seasoning
~ 5 spring onions, 4 cloves garlic ~, ~ 1 cm turmeric, burned, ~ 3 pieces kemir, ~ ¼ pepper

SUPPLEMENTARY seasoning
~ 2 pieces starfruit, sliced oblique, ~ 10 pieces of red chili, bay leaves ~ 2, ~ 2 cm galangal, crushed, ~ 1 teaspoon of white sugar

HOW TO MAKE A CATFISH dazed
Catfish fry until cooked or lightly browned, remove and set aside.
Sauté the crushed spices with bay leaves, galangal, and ginger until fragrant.
Enter the coconut milk, stirring gently so as not to break the coconut milk, bring to a boil.
Enter the catfish that has been fried, banana, soybean, cabbage, and other spices and stir well. Allow to soak seasoning and sauce is reduced, remove from heat and serve.

Coto Makasar ( beef offal herbs spices and grind peanuts )

True to its name Coto Makassar is soupy dish that comes from Makassar, South Sulawesi, Indonesia. In every street in the city of Makassar, can be easily found stalls that provide Coto Makassar. Taste this dish at every stall was almost exactly the same, but that makes it different is given extra spice by each merchant. And it is no secret kitchen respectively.

Coto Makassar-based beef, coupled with beef offal, such as lung, liver, intestine, heart and tripe. While the sauce is a blend of several herbs spices and grind peanuts that have been fried. This dish is tasty or not depends on the seasoning sauce.

Herb spices consisting of 40 types cooked in clay pots called the surroundings or uring butta butta. Type skillet used to cook trusted participate also affect taste Coto Makassar. 40 kinds of spices that include peanuts, pecans, cloves, nutmeg, lemongrass finely ground, ginger, pepper, onion, garlic, cumin, cilantro, red, white coriander, ginger, galangal, kaffir lime leaves, bay leaves, leaf saffron, leeks, celery, red chili, green chili, sugar talla, tamarind, cinnamon, salt, papaya to soften the meat, and lime to clean the bowel. It is said that spice is not only useful to determine the sense of Coto Makassar, but also as an antidote to cholesterol in the viscera.

Also alleged that the Coto Makassar has existed since Somba Opu, center of the Kingdom of Gowa, who had triumphed in 1538.

MATERIALS:
500 grams of beef

500 grams of tripe, boiled

300 grams of beef liver, boiled

200 grams of beef heart, boiled

5 stalks lemongrass crushed

4 sm crushed galangal

2 cm ginger crushed

5 bay leaves

250 grams of peanuts, fried puree

2.5 liters of water washing rice / starch

1 tablespoon seasoning beef flavor bouillon powder

6 tbsp vegetable oil

Puree:

10 cloves garlic

8 grains of toasted pecans

1 tablespoon toasted coriander

1 tsp toasted cumin

1 tsp salt and 1 tsp pepper granules

Complement: fried onions, sliced green onion and sliced celery, chili taoco

Blend: 10 Red onion, 5 cloves garlic, 10 pepper curly boiled briefly, 100 grams taoco, sauteed with 6 tablespoons vegetable oil until cooked, mashed add salt and brown sugar.
HOW TO MAKE:
1. Boiled beef, tripe, liver and heart, give lemongrass, galangal, ginger and greetings once cooked remove and drain, cut into cubes. Jerohan cooked beef, diced. Set aside.

2. Heat oil, sauté the crushed spices until fragrant, put into the broth, add fried peanuts, bring to a boil.

3. The presentation, prepare a bowl, fill with meat and bowel berries sauce, sprinkle with fried onions, sliced green onions and serve with celery and chilli native taoco.

4. Serve warm.

snapper fish head curry ( Gulai Kepala Ikan Kakap )

Aceh Indonesia Original Recipes ( Fish Recipe )
Typical cuisine of Aceh this one will definitely make you addicted because this one Acehnese food uses many spices, Curried Snapper Head of Aceh. You must be curious as to the taste of the cuisine of Aceh?

Here's the recipe goulash Typical Gammon Head Aceh:

ingredients:
3 pieces of snapper head halved
1 orange juice, take the water
5 tablespoons of cooking oil
1 sheet turmeric leaf
2 stalks lemongrass, crushed
2 pieces of orange leaves
600 ml coconut milk from a coconut
5 pieces of red chilli, halved
5 pieces of green pepper, halved
3 pieces kandis acid

Seasoning (crushed):
10 grains of red onion
4 cloves garlic
1 teaspoon of pepper
5 grains hazelnut, toasted
1 vertebra laos
1 vertebra turmeric
1 vertebra ginger
salt to taste.

How to make:
1. Sprinkle fish with lemon juice, set aside. Saute the spices until fragrant.
2. Put turmeric leaf, lemon grass, and lime leaves. Pour the coconut milk and bring to a boil while stirring.
3. Put fish, chili, sour kandis. Stir well. Cook over low heat until cooked and sauce has thickened.

Kaledo Beff ( kaledo daging sapi )

kaledo is a dish that originated from Sulawesi Indonesia,.
original cuisine including Indonesia
The following is how to create kaledo

Material Cuisine:
- 1/4 kg beef ribs
- 1/4 kg of tripe
- 1/2 kg of cow intestines
- 1 pcs cassava, cut into pieces
- 2 stalk lemongrass, crushed
- 1 bay leaf LBR
- 1 ptg ginger
- 2 tablespoons butter
- Cayenne pepper to taste, mashed
- Royco taste sour and salt to taste

How to cook Kaledo:
1. Clean the beef ribs, intestines and tripe, boiled until soft with lemongrass, galangal and ginger.
2. Heat the butter, saute chili sauce, put cassava, boiled until cooked. After that enter into the stew no.1. Add Royco taste sour and salt, and cook again until cooked properly, kaledo ready to serve.

Parape Fish ( Ikan parape )

parape fish were original food from Sulawesi Indonesia.

Fish can also be baked Parape besides matured with frying technique. Here's a recipe for one serving of fish Parape. Good luck.

Ingredients Fish Parape:

Grouper, 1 tail, clean, split
Acidic water, 50 ml
Garlic, 2 cloves, minced
Soy sauce, 50 ml
Margarine, 50 grams
Cooking oil, 2 tablespoons
Subtle Seasonings:

Onion, 8 points
Cayenne pepper, 9 pieces
Red pepper, 1 piece
Sugar, 1 teaspoon
Shaved brown sugar, 1 teaspoon
Pepper, 1/2 teaspoon
Salt, to taste
How to make Fish Parape:

Marinate the fish with 25 ml of acid and salt water for 1 hour.
Mix 25 ml of soy sauce with garlic, stir. Grilled fish while spread with a mixture of soy sauce and margarine until cooked and lightly browned, remove from heat.
Heat 2 tablespoons oil, saute ground spices until fragrant. Add the remaining soy sauce and tamarind juice. Stir well. Saute until fragrant and cooked. Lift.
Place the fish in a serving plate, spread with herbs sautéed.
Dengna Serve sliced tomatoes, cucumber and lemon.

Soto Kudus

Soto kudus is a dish that originated from Central Java Indonesia sacred., and very suitable for breakfast

ingredients:
1 chicken, cut in half
1500 ml of water
3 cloves garlic, finely sliced
3 cm ginger, crushed
2 stalk lemongrass, white part and crushed
3 tablespoons cooking oil

puree:
5 pieces of red onion
1 teaspoon whole coriander
½ teaspoon whole peppercorns
2 cm turmeric
salt

Complement:
3 tbsp fried onions
50 grams of bean sprouts
1 stalk celery, finely sliced
1 pcs lemon, sliced 4
3 tbsp soy sauce

How to make it:
Saute garlic until fragrant, put spices, ginger, and lemongrass, stir until cooked. Add the chicken and keep stirring until the chicken changes color. Pour the water. Cook until chicken is cooked over medium heat. Remove the chicken from the pan and fry until dry. Ripped to shreds of chicken and arrange in a bowl together with other complementary. Pour sauce over it and serve.

chicken mie ( mie ayam )

Chicken Stir ingredients:
½ kg chicken, boiled and chopped small (reserve water for the broth)
1 piece of onion, slice a small box.
1 liter of water
1 finely sliced leeks
3-4 tablespoons soy sauce

Smooth Chicken Seasoning:
3 cloves garlic
6 grains of red onion
½ teaspoon pepper
1 stalk lemongrass
½ tsp turmeric fine
2 cm ginger
1 tsp coriander powder
4 items hazelnut
¼ tsp seasoning

Material Kuah:
1 liter of water leftover chicken stew
½ tsp garlic finely
1 tsp salt
¼ teaspoon pepper
1 teaspoon chicken-flavored Masako

Supplementary Material:
Boiled noodles (can use instant noodles)
braised cabbage
Sambal chili braised
chili sauce
sweet soy sauce

How to Make:
Chicken Stir:
Saute the chicken spices until fragrant, then enter onions, green onions, minced chicken, soy sauce and water. Then cook until done (water is reduced by half). Lift and set aside.
Material Kuah:
Saute garlic until fragrant, then pour the water, put salt and pepper Masako, and cook until the water boils.

Presentation:
Arrange in a bowl of noodles boiled, boiled cabbage and chicken stir fry (give an exciting soup spoon stir chicken) and then give the broth and serve with chili sauce, soy sauce and chili sauce.

yellow fish soup ( ikan kuah kuning )

yellow fish soup is typical food from Indonesia Maluku islands,
The following is how to cook a delicious fish soup yellow

ingredients:

2 heads (600 g) of fish barracuda, tuna fish or replace it with another
2 stalks lemongrass, crushed
2 cm ginger, thinly sliced
2 tsp sugar
2 pieces lemon
or replace the basil with basil leaves
1 liter of water
salt to taste
Oil for sauteing
Subtle Seasonings:

5 pieces of red onion
3 cloves of garlic
2-4 large pieces of red chilli
2 cm ginger
3 cm turmeric

How to Make:

Clean the fish, cut within their tastes. Sprinkle with salt and lime juice or tamarind juice. Let stand for 15 minutes.
Wash fish in cold water. Drain.
Blend all ingredients spices with mortar or blender.
Saute the spices until cooked and fragrant.
Add the sliced galangal and lemongrass. Continue stir-fry briefly until slightly wilted lemongrass.
Add 1 liter of water boil.
Reduce the heat to medium position, put the fish and cook until fish change color and mature.
(If necessary briefly boiled fish in a separate pan to reduce fishy odor as I wrote above).
Add salt and sugar to taste. Enter basil leaves.
Last berries 2 tablespoons lime juice. Lift.
Serve with pepeda.

Hot Chicken Ungkep ( Ayam Pedas Ungkep )

This food is spicy chicken ungkep name, one of the typical dishes from Indonesia Central Java Indonesia, the taste is spicy mix of chili and ginger very palatable in the winter

ingredients:

1 kg chicken, cut into pieces, wash bersih1 kg chicken, cut into pieces, washed
4 pieces of lemon juice, orange juice airnya4 take, take the water
4 pcs tomatoes, cut 4
10 kaffir lime leaves, thinly sliced
4 lemongrass, white part, thinly sliced
5 pieces of green onion, cut crosswise 1 cm
20 chilies, remove the stems
2 tsp sugar
2 tsp salt
250 ml of water
2 bunches of basil leaves, take a leaf

Subtle Seasonings:
10 grains of red onion
7 pieces of red chilli, seeded
5 pcs garlic
3 cm ginger

How to Make:

Puree red peppers, red chili garlic and ginger and set aside.
Saute onion, lemongrass and pandan leaves until onions brown.
Enter the crushed spices and lime leaves, stir until fragrant.
Then enter the chicken stir until chicken changes color, add the water, reduce the heat and cover.
Diungkep until the water dries somewhat with occasional stirring, stirring. Lift.
Add lemon juice, mix well.

Guramee Carp ( Guramee Bakar )

grilled carp are fish dishes guramee,.
in Indonesia this fish often live in rivers,
the soft texture of the meat, and fish spines rarely makes it very popular in Indonesia.,
here's how to make grilled guramee

Ingredients Guramee Grill:
Gourami, 1 head (about 300 grams), cleaned of scales and gill
Lemon juice, 1 piece
Bay leaves, 3 pieces
Cooking oil, 2 tablespoons

Subtle Seasonings Guramee grilled:
Red pepper, 5 pieces
Cayenne pepper, 3 pieces (optional)
Pecan, 3 eggs
Kencur small size, 3 pieces
Turmeric, 2 knuckles
Salt, to taste
Sugar, to taste

How to Make Fuel Guramee grilled:
Squeeze lime on top of the fish until blended.
Heat oil, saute ground spices and bay leaves until fragrant. Angkkat.
Bake fish until half cooked while occasionally reversed. Lift.
Rub the fish with herbs saute until blended, baked again until the fish was overcooked and flavors mingle while turning occasionally. Lift and ready to serve.

Goat Tengkleng ( Tengkleng Kambing )

Goat Tengkleng dishes are from central java Indonesia,
Goat Tengkleng is perfect on serve for lunch or dinner,
seasonings - a savory condiment made tengkleng is very good for a family meal together.

Material tengkleng Goats:
500 gr mutton
250 gr young goat bones, cleaned and chopped to taste
250 cc coconut milk
750 cc of liquid milk from 1 coconut btr
3 tablespoons butter
beef flavorings to taste
2 tbsp fried onions

Seasoning Ingredients tengkleng Goats:
2 tablespoons red pepper that has been smoothed
1 ptg turmeric
8 pcs onion
4 cloves garlic
2 tbsp coriander
1/2 tsp cumin
5 btr hazelnut
1 ptg ginger, puree
1 ptg galangal
1 stalk lemongrass, crushed
3 kaffir lime leaves
pinch of salt

How to Make Goat tengkleng:
Heat the butter and saute until fragrant spices. Enter a young goat meat and bones, stirring until it changes color. After that enter the liquid milk and beef taste, and cook until the meat is almost cooked goat cartilage. Last insert thick coconut milk, stir until thick and ripe young flesh and bone.
Remove and serve with fried onions sprinkled.

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