Fried Tofu and Tempeh in Spicy Sauce ( sambal goreng tahu tempe ) indonesian recipe

Fried Tofu and Tempeh in Spicy Sauce ( sambal goreng tahu tempe ) indonesian recipe

Ingredients:

250 gr tofu/tahu (bean curd)

250 gr tempe

2 onions

5 cloves garlic

3 tbsp palmsugar

1 tsp shrimp paste( terasi )-- optional

2 tbsp sweet soy sauce ( kecap )

1 tsp salt

2 salam leaves

2 red large chilies ( lomboks )

5 cm galangal

1 tsp tamarinde ( asem )

3 tbsp water

oil

500 ml water + 2 tsp salt

how to make: 

1. Mix the water with the salt.

2. Cut the tempe into dice sized pieces and add it to the water for 5 minutes.

3. Then drain. Cut the tahu/tofu in dice sized pieces.

4. Heat in a wok the oil and fry the tempe and the tahu/tofu golden brown.

5. Mix the asem with the 3 tbsp water.

6. Pound or grind the laos into a paste.

7. Cut the onions, the lomboks and the garlic fine.

8. Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos and the salam for 3 minutes.

9. Then add the terasi and the lomboks and fry this for 1 minute.

10. Add the kecap, palmsugar, asemwater and the salt and let in simmer slowly for 2 minutes.

11. Then add the tempe and the tahu/tofu and let in simmer for a few moments.

Read More >>

Squid in Padang Sauce ( Cumi saus padang ) indonesian recipes

Squid in Padang Sauce ( Cumi saus padang ) indonesian recipes

Ingredients:

500 g Medium sized squid

1 tbsp Lime juice 

3 Oil for stir frying

1 Turmeric leaf

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

2 stalks Lemongrass

Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots 

1 1/2 cm Ginger

How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

Read More >>

Habang Chicken ( ayam masak Habang ) Indonesian Recipes

Habang Chicken ( ayam masak Habang ) Indonesian Recipes

Ingredients:
2.4 lbs Chicken
1 tsp Salt
1 tsp Tamarind Water
500 ml Water
2 tbsp Sweet soy sauce
3 pcs Chopped tomatoes
2 tsp Javanese palm sugar
Cooking oil


Spices:
l50 gr Red chilies
12 Shallots
6 cloves Garlic
2 tsp Shrimp paste
2 cm Ginger
2 cm Lesser galangal
2 tsp salt


Instructions:
1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.
2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.
3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.
4. Remove and drain.
5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.
6. Add the fried chicken, stir, and pour water.
7. Add sweet soy sauce, sugar, tomatoes and palm sugar.
8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

Read More >>

lime grilled chicken ( ayam bakar limau ) indonesian recipes

lime grilled chicken ( ayam bakar limau )

Lime (botanical name: Citrus aurantifolia) is a kind of plant whose fruit drink made ​​of water and also mixed in food. Lemon lime is believed to have originated in India and Burma or South East Asia. Now it is grown in almost all tropical and subtropical regions.

The fruit is a kind of famous Flavor important in Malay dishes such as boiled noodles, Bandung noodles , lime grilled chicken and others.

Lime grilled chicken ( ayam bakar limau ) indonesian recipes

ingredient :
1 chicken, cut into 7 part , smashed
1 tablespoon lime water
1 tablespoon salt
2 pieces of lemon, halved
3 tablespoons soy sauce
100 ml coconut milk
4 lime leaves
2 tablespoons oil for sauteing
5 pieces of red onion
3 cloves of garlic

garnish :
tomatoes, thinly sliced

direction how to make :
1. Puree red onion.
2. Puree garlic.
3. Soak chicken in lime juice and salt for 30 minutes. Set aside.
4. Saute garlic and red onions that have been mashed with lime leaves until fragrant.
5. Add chicken, stir until it changes color.
6. Add soy sauce and coconut milk. Stir until half cooked.
7. Grilled with lemon pieces until cooked.

Read More >>

grilled chicken honey ( ayam bakar madu )

ingredients :
- 1 kg chicken
- 2 teaspoons of salt
- 2 tablespoons thick honey
- 4 tablespoons soy sauce
- 1 teaspoon pepper powder
- 3 tablespoons of cooking oil
- 200 ml broth
- 7 grains of red onion , thinly sliced
- 5 cloves garlic , cut into small
- ½ teaspoon coriander

How to make :
- Puree onion , garlic , and cilantro .
- Mix the salt , honey , soy sauce , pepper powder , and spice paste into a bowl before . Add a little water , stir until well blended .
- basting the chicken with the spice mixture evenly earlier .
- Heat oil and saute chicken which had been smeared condiments until wilted . Add broth and ungkep for approximately 20-30 minutes . Remove and drain .
- Heat a grill that has been spread with butter on it .
- Burn that have been sauteed chicken until cooked earlier . Alternating chicken while basting with soy sauce
- Once cooked , remove from heat and serve honey grilled chicken on a serving plate .
- Garnish with vegetables, accompanied by chilli sauce .

Read More >>

sweet sour tofu ball ( bola tahu asam manis )

ingredients:
200 gr tofu mashed
100 grams of minced chicken
3 tbsp sago
1 leek, finely chopped
1 egg
Salt, pepper to taste
Cooking oil to taste

Sweet and sour sauce:
2 tablespoons butter
Bh ½ onion, finely chopped
2 cloves garlic, finely chopped
6 tbsp tomato sauce
2 tablespoons chili sauce
50 ml of water
Salt, sugar, pepper powder to taste
100 gr peas

How to Make Ball-Ball Recipes Sweet Sour Tofu:
Mixed know, minced chicken, corn, green onion, egg, salt, pepper powder.
Take one teaspoon of dough, round it off. Fried balls out until cooked. Remove and drain.
Sweet and sour sauce:
heat the butter. Saute onion, garlic until fragrant.
Enter the tomato sauce, chili sauce, water, salt, sugar, pepper. Cook until done.
Enter the peas, stir well. Lift.
Put the Sweet & Sour Tofu Ball Ball in a serving dish, pour the sweet and sour sauce.

Read More >>

Ikan Ceng Cuan (Braised Ginger Fish)

Ingredients:
500 g whole barracuda (can be substitued for king fish, in this case I used whole scaled and guts cod
key lime/lime/calamansi (I used calamansi) for removing the fishy smell
a small amount of salt
5 shallots (use 3 if you have the bigger size of shallot), thinly sliced
5 cloves garlic, thinly sliced
4 centimeter ginger root, scrapped and julienned
3 tablespoons kecap manis (Indonesian sweet soy sauce)
2 tablespoons tauco (fermented soy beans)
1 teaspoons ground white pepper
2 red cayenne peppers, roughly chopped
1 teaspoon raw canesugar (if you need it)
2 teaspoon salt (if you need it)
2-3 tablespoon cooking oil
200 mL water

Garnish:
Angle Cut of Red Cayenne Peppers

Methods:
1. Rinse off your scaled and guts fish. Pat dry. Squeeze key lime/lime/calamansi over the fish. Rub a small amount of salt on fish.
2. Deep fry the fish until light brown not overly dry. Removed and drained. Lay fried fish on a piece brown paper to absorb the oil.
3. Heat up a wok at medium high. Add cooking oil. Stir fry shallot, garlic and ginger until yellowish or you can smell the aroma in the air.
4. Add tauco and kecap manis. Keep stirring and cook until kecap manis mixture is caramelizing and bubbling.
5. Add water, ground white pepper. Stir. Taste the sauce. Season with sugar and salt if you need it. Bring to a boil. Add fish and chilies.
6. Remove from heat. Plate the fish and sauce.

Read More >>

grilled chicken butter ( ayam bakar mentega )

Ingredients grilled chicken butter :
3 pieces of chicken thigh upper bottom
1 teaspoon lemon juice

Deep soaking Ingredients:
3 cloves garlic, crushed
2 cm ginger, crushed
3 tablespoons soy sauce
2 tablespoons tomato sauce
1 teaspoon soy sauce
3/4 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons margarine, melted

How to make grilled chicken butter :
Separate the chicken from the bones. Set aside
Marinate the chicken with lime juice. Add the marinade ingredients. Let stand 1 hour.
Grilled chicken on oiled pan surging while the marinade ingredients until fragrant. Cut into pieces.

Read More >>

Grilled Chicken Roll ( Ayam Gulung Panggang )

Ingredients:
200 grams of chicken breast fillets, thinly sliced
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper

Ingredients Fill:
100 grams of Japanese cucumber, seeds removed, sliced ​​length
100 grams of carrots, sliced ​​matchsticks
1/2 teaspoon lemon juice
1/2 teaspoon salt

Deep soaking Ingredients:
2 cloves garlic, finely chopped
2 tablespoons honey
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chili powder
3 tablespoons margarine, melted

How to make:
Marinate the chicken with lemon juice, salt, and pepper. Let stand 15 minutes.
Fill: mix the content material. Refrigerate until absorbed.
Take a piece of chicken. You can fill and roll. Tata in heat resistant dish spread with margarine.
Marinade: mix together the marinade ingredients. Rub over the chicken. Let stand 30 minutes.
Oven 45 minutes with a temperature of 180 degrees Celsius until cooked.
Serves 4

Read More >>

BANANA IN COCONUT MILK (KOLAK PISANG)

Ingredients:
1 pc cassava or sweet potato ( 200 gr/7 oz)
2 bananas
100 gr/3.5 oz palm sugar, shredded
100 gr/3.5 oz sugar
400 ml/14 fl.oz thick coconut milk
400 ml/14 fl.oz water
1 pandan leaf, tied in knot
3 - 5 pcs jackfruit flesh, cut in cube
½ tsp salt

Directions:
Peel off the cassava or sweet potato, wash and cut in cubes.
Peel off bananas and cut about 1 cm thick.
Put palm sugar, sugar, pandan leaf & cassava / sweet potato in a saucepan.
Add the water and bring the mixture to boil.
Continue to cook until the cassava / sweet potato becomes tender.
Add the coconut milk, sliced banana & jackfruit. Add salt to taste.
Continue to cook on medium heat until the mixture getting boiled again. Stirring occasionaly.
Ensure that the banana & jackfruit not too overcooked.
Serve while warm.

Read More >>

sudanese salad ( karedok )

Ingredients:
50 gr/2 oz long bean, cut into 0.5 cm length
2 white cabbage leaves, finely shredded
100 gr/3.5 oz beansprouts, brown ends discarded
3 small green round aubergines / eggplants, quartered, finely sliced
100 gr/3.5 oz cucumber, quartered, finely sliced
A handfull of indonesian basil leaves / kemangi
50 ml/2 fl.oz vegetable oil

Peanut-Dressing:
100 gr/3.5 oz roasted peanut, blended
3 small red chillies / birds chillies,
1 large red chilli, chopped
2 cm kencur (lesser Galangale) or 1/4 tsp kencur powder
1/2 cm  hard shrimp paste / terasi
1 tbsp thick tamarind water (1 tsp tamarind pulp soak in 1 tbsp water)
1 tsp brown / palm sugar
1/2 tsp salt
50 ml/2 fl.oz hot water

Directions:

Peanut Dressing: Grind the chillies, kencur and dried shrimp paste in a mortar or grinding stone untill fine.
Add the tamarind water, brown sugar, roasted peanut and grind all together untill smooth.
( Other alternative: Put the mentioned above ingredients in a blender and blend untill smooth).
Transfer in a bowl, add the hot water a little bit at a time, stir and mix them well with a spoon.
Ensure you have a smooth thick sauce at the end. Add sugar and salt to taste.
For vegetables: Wash and cut as required, mix them well.
Put the mixed vegetables in a serving dish. Pour the peanut dressing over them. Mix them well.
Garnish with basil leaves and serve with rice and kerupuk ( shrimp crackers) if you preferred.

Read More >>

CHICKEN IN BANANA LEAF ( Cakep ayam )

Ingredients:
600 gr/1.3 lb Chicken Fillet, washed.
6 Salam or bay leaves
6 pcs Banane leaves

Spice for the paste:
5 shalllots, chopped
3 cloves garlic, chopped
4 small red chillies (optional)
2 cm or 1 tbsp ginger
2 cm lesser galangale or 2 TL lesser galangale powder
2 cm ground turmeric or 2 tsp turmeric powder
1/4 TL Pepper
1 tsp palm sugar , shredded
1 tsp Salt ( or to taste)
4 tsp oil

Directions:

Cut the chicken fillet in a dice shape ( 2x2 cm).
Put all ingredients for the paste in a blender or food processor and blend until smooth.
Add the sliced chicken into the paste and mix well.
Divide the above mixed chicken into 6 portions ( 2- 3 tbsp pro portion ).
Put one portion in the middle of banana leaf, add bay leaf then wrap it properly.
Secure the wrapping with tooth pick or stapler.
Steam it for 30 minutes until the chicken well cooked.

Read More >>

fried tempeh and tofu ( tempe dan tahu goreng )

Ingredients:
250 gr/ 10 oz tempe
250 gr/10 oz tofu
Oil to deep fry (approx. 150 ml)

For Marinade:
1 clove or 2 cloves small garlic
1 tsp coriander seeds or 1/2 tsp coriander powder
1 tsp salt or to taste
100 ml cold water

Directions:

Fried Tempe:
Slice the tempe & tofu in 1cm thinly rectangular shapes or as desired. Put aside.
For Marinade : Grind garlic, koriander & salt in a mortar / grinding stone and grind until smooth.
Add 100 ml cold water. Stir to mix. Try the taste & add more salt if necessary.
(The above step is necessary to get the optimum saltines.)
Soak the tempe & tofu in the mixture one by one with your hand. Make sure both side are marinated well. Put aside for 15 minutes..
Heat enough oil in a frid-pan on a medium heat.
Deep-fry the sliced tempe then tofu in a hot oil until gold brown. Pat-dry with kitchen paper if necessary. Serve hot.

Read More >>

FRIED AUBERGINES WITH COCONUT MILK SAUCE ( terung saus santan )

Ingredients:
2 purple aubergines / eggplants, weighing about 300 gram/10 oz
400 ml/ 14 fl.oz thick coconut milk
5 shallots, finely sliced
3 cloves garlic, finely sliced
2 tomatoes, slice to taste
1 spring onion, finely sliced
1 tsp sugar
1 mild vinegar
pepper to taste
salt to taste
oil for frying


Spice for the paste:
2 large red Chillies, de-seeded, chopped
1/2 tsp roasted shrimp paste / Terasi (optional)

Directions:

Cut the aubergines/ eggplants in half lengthways. If too large then cut in quarters.
(If necessary soak aubergines in a salty water to prevent the brownish colour, rinse & dry them properly).
Heat the oil in a wok and deep-fry the aubergines until it's white colour turns to brown. Set aside to drain.
Put all ingredients for the paste in a mortar/grinding stone and grind until smooth.
Heat 2 tbsp oil in a wok & strir-fry the spice paste, sliced shallots & garlic. Stirring all the time until fragrant.
Add the coconut milk & bring to boil.
(Stir occasionally to prevent the coconut milk getting burn).
Adjust the seasoning. Add the vinegar, salt and sugar.
Continue to simmer until the sauce is quite thick.
Add the sliced tomatoes & spring onions. Simmer for about 1-2 minutes only to prevent overcooked.
Put the fried aubergines on a serving plate & pour the sauce over them evenly. Serve right away.

Read More >>

mealt and bone soup ala palembang ( pindang tulang palembang )

Ingredients:
1 kg/2 lb beef meat with bones ( spare rib)
1 stem lemon grass, outer leave discard, bruished
2 salam leaves or bay leaves
2 cm or 1 tsp ginger, bruished or sliced
2 cm or 1 tsp galangale, bruished or sliced
1 tomato, quartered
3 large red / green chillies, de-seeded, halved
5 small red chillies / bird chillies (optional)
a handfull of sweet basil / kemangi
3 tbsp tamarind water (1 tsp tamarind pulp soak in 3 tbsp water)
1 tsp indonesian sweet soya sauce / kecap manis
1 tsp palm sugar
salt to taste
sugar to taste
1.5 lt / 3 pints water

Spice Paste:
2 large red chillies, de-seeded, chopped
5 shallots, chopped
3 cloves garlic, chopped


Manggo Sambal (if preferrec):
2 tsp chopped young manggo / ananas, 3 small chillies
a thin slice of roasted shrimp paste / terasi, palm sugar & salt to taste


Directions:
Put all ingredients for the paste in a blender or food processor and blend until smooth.
(If necessery add a little bit water to help the blending process).
Pour in 1.5 liter water in a deep saucepan, cover the pan and bring to boil.
Adjust the heat into medium, *** add the beef meat / spare rib and cook until half cooked.
(If necessary skim off and discard the fat that floats to the water surface).
Add the paste, lemon grass, salam leaves, ginger, galangale and bring the whole mix to boil again.
Consecutively add the chilies, kecap manis, brown sugar and tamarind water.
Adjust the seasoning, add the salt and sugar to taste until it tastes sour, sweet and spicy.
(If preferred you can add 1 tsp broth powder).
Add the sliced tomatoes and sweet basil. Lift.
Serve with rice and manggo / ananas sambal ( if preffered).
Manggo/ Ananas sambal:
Grind the chillies, roasted shrimp paste and salt in a mortar until smooth.
Add the chopped young manggo / ananas on it. Ready to serve.

*** Add the meat into boiled water then cook on the medium heat to preserve it's best taste.

Read More >>

skoteng seaweed ( skoteng rumput laut )

Healthy Drinks Sekoteng Seaweed is suitable when his cold. The rainy season is the most cool if you enjoy a warm drink in the afternoon. Well, you can serve drinks sekoteng this seaweed. javanese mostly make this drink.

ingredients:
100 grams of fresh seaweed
150 g pineapple, cut fan
100 grams and fro, boiled
150 grams of sugar
1/8 teaspoon salt
150 grams of ginger, burnt, crushed
3 cm cinnamon
1,500 ml of water

How to make:
- Boil the water, sugar, salt, ginger, and cinnamon over low heat until fragrant. Remove and strain.
- Bring to the boil again with kolang forth. Cook until done.
- Enter the pineapple. Stir well. Cook until half wilted. Lift. Add seaweed.
- Serve warm

Read More >>

goat satay (sate kambing)

Ingredients:
500 gr diced goat meat

dip seasoning
50 grams half-ripe pineapple fruit, finely grated
100 gr Peanut, Fried and puree
2 tablespoons sweet soy sauce

soy sauce
10 red Chillies Rawit
10 Shallots, thinly sliced
2 pieces of red tomatoes, cut into rough
5 tablespoons sweet soy sauce

How to make:

1. Combine all seasoning ingredient dye, stir well and set aside
2. Stick a meat goat (should diselengi lard) with a skewer.
3. Dip to coat with grated pineapple and peanut sauce.
4. Grilled over charcoal until done.
soy sauce
5. Coarse chili grind. Put on a plate with soy sauce, red onions and tomatoes.
6. Serve the fried goat satay with soy sauce.

Read More >>

Sweet beef satay ( sate sapi manis )

ingredient

500 grams Beef has deep, diced
200 ml sweet soy sauce Bango
2 tablespoons oil for sauteing

spices
5 grams Tamarind
4 items Shallots
3 cloves of Garlic
3 cm galangal
1/4 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
50 grams of red sugar, finely combed
2 teaspoons coriander


How to cook
Ouch average meat, spices, soy sauce and cooking oil Manis Bango. Let stand for 2 hours.
Jab skewers in satay.
While spread with remaining seasoning grilled until cooked.

Read More >>

hot fried chicken ( ayam goreng pedas )

ingredient
1 whole chicken that has been cut into pieces
6 cloves of Garlic
2 cm Ginger
1 Citrus fruits NipisMinyak for frying
2 tbsp kecapmanis
salt to taste


Chili seasoning:
1 ½ ounces of Red Chillies
5 pieces Onion
1 clove Garlic
salt to taste
Java AirAsam taste
sugar to taste
Oil for frying


How to Make
1. Puree garlic, ginger and salt. Marinate chicken with the lime juice and give.
2. Let stand about 10 minutes so the flavors to infuse into the chicken meat.
3. After that fried chicken until cooked. Set aside.
4. Minced red pepper along with the onion, garlic and salt.
5. Fried chilli is grinded, add the juice of tamarind chutney and soy sauce Bango.
6. Combine chicken that has been fried in chili-fried, stir to blend well with the chicken chili. Remove and serve.

Read More >>

meatballs from malang ( bakso malang )

Malang is famous for winter, hence the origin of many foods served hot
aiming to warm the body from winter weather.
Although called Malang meatballs or bulb Malang, East Java, but the food is typical of many found
in other cities besides Malang, Indonesia actually has spread.
When you visit the city of Malang,
there is no harm in tasting Meatballs Meatballs City and the President of the already famous delicacy.
But if you are unable to Apple's holiday to the city,
it never hurts to try making your own meatballs by following Malang Meatballs recipe follow


Malang Meatballs Ingredients
350 gr beef
50 gr sago flour
100 cc of water ice
1 egg
4 cloves of garlic
1/2 tsp pepper
3 tsp salt

Meatball soup
2 liters of water
600 gr knee cattle / beef bones
6 cloves of garlic
1/2 tsp pepper
2 leeks, sliced
3 tsp salt

Supplementary material
10 sheets of of dumpling skin, fried
150 g of wet yellow noodles
10 fried tofu, oblique, slightly nock
Fried onions to taste
chili stew

How to Make Meatball Malang

Ways of making meatballs:
Puree garlic, pepper, and salt.
Minced meat until smooth. Mix the corn starch, spices, eggs, and water ice.
Stir well with a slam-slam.
Take the third batter to the stuffing out.
Boil water, then turn off the flame.
Create Rounded meatballs two kinds, one large and one small.
Dip in boiling water. Do it until the end.
Cook the meatballs float back up, remove and drain. 1/3 dough balls fill in the know.
Steamed briefly.

Way of making gravy meatballs:
Puree garlic, pepper, and salt.
Boil water, seasoning, and bone, cook until boiling, strain.
Sprinkle scallions, remove from heat.
Prepare a bowl, order noodles, meatballs, and tofu.
Pour the sauce, sprinkle with scallions, and fried onions.
Serve with fried dumplings and boiled sauce.

Read More >>