Bawang Merah = Shallot

Bawang  Merah   =   Shallot

Shallots (Allium cepa L. var Aggregatum) is a plant that is a flavor / spices of various cuisines of Southeast Asia and the world.

Javanese people called as " Brambang ", The most widely used is the tubers, although some culinary traditions also use the leaves and flower stalks as food seasonings. This plant is thought to have come from the region of Central Asia and Southeast Asia.

shallots contain vitamin C, calcium, fiber, and folic acid. In addition, shallots also contain calcium and iron. shallots also contain natural growth regulators such as hormones auxin and gibberellin. Other uses shallots is a traditional remedy, shallots known as a drug because it contains antiseptic effect and compound alliin. Compound alliin by the enzyme alliinase is then converted into pyruvic acid, ammonia, and alliisin as anti-microbial that is bactericidal.

Fried shallots is  shallots sliced thinly and fried in cooking vegetable oil that much.  Generally, Indonesian dishes such as soto, soup, stew chicken porridge is also used as a flavoring when served. Besides processed into fried shallots, shallots can also be useful as a drug is to treat ulcers, colds, lowering blood sugar levels, lower cholesterol, as medicine diabetes / diabetes mellitus, ease breathing and blood flow because shallots can inhibit accumulation of platelets and increase fibrinotik activity.

source id.wikipedia

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tofu bakwan ( bakwan tahu )

tofu bakwan ( bakwan tahu )

tofu is food easily found in indonesia.  made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines.

in Indonesia tofu can be processed into a variety of foods. but this time i will share how to make tofu bakwan

tofu bakwan ingeredients :

- 100 grm tofu

- celery leaves ( thinly sliced )

- 50 grm bean sprout

- 1 egg

- 300 ml vegetable oil ( to fry )

tofu bakwan seasoing :

- 5 red onion

- 3 garlic

- 1/2 teaspon white pepper

- 1/2 teaspon salt

- 1/2 teaspoon coriander

how to make tofu bakwan:

- mashed tofu and mix together with bean sprout, celery leaves and egg

- stir dough until thoroughly blended

- mashed all seasoing and mixed with dough

- mold dough like picture

- fry dough lift and dry

- serve

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tofu vegetarian steak ( steak tahu vegetarian )

tofu vegetarian steak ( steak tahu vegetarian )

tofu vegetarian steak ( steak tahu vegetarian )

oke tis time indonesian original recipes will share how to make tofu vegetarian steak
tofu is a product from soybean which is the source Texturized vegetable protein (TVP).
usualy often use alternate to meat for vegetarian.

ingredients tofu vegetarian steak ( steak tahu vegetarian ):

- 150 gram tofu
- 1 egg
- 1 ons bread flour
- 2 potato, leghty sliced, fry
- 1 carots, leghty sliced, boiled
- 5 bean, boiled
- 3 redonion ( blended )
- 2 garlic ( blended )

ground spices tofu vegetarian steak :

- 1/4 teaspoon nutmeg
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoons MSG ( Optional )
- 2 tablespoon tomato sauce
- 3 tablespoon chillie sauce
- 2 tablespoon mayonaise

how to make tofu vegetarian steak ( steak tahu vegetarian ) :

- mix together tofu, blended red onion and garlic
- add nutmeg, pepper, salt and mix together again
- mold like picture
- mix egg and sugar, to dip dough, lift and sprinkle bread flour
- fry until change colour ( yelow brown ) and lift and dry

how to make sauce tofu vegetarian steak ( steak tahu vegetarian ) :

- preheat the pan, add tomato sauce, chillie sauce, mayonnaise, msg, sugar and water
- coocked until boiling and lift

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button mushrooms bakwan ( bakwan jamur kancing )

button mushrooms bakwan ( bakwan jamur kancing )

button mushrooms bakwan ( bakwan jamur kancing )

now indonesian original  recipes (http://indonesiaoriginalrecipes.blogspot.com)

will share how to make bakwan button mushrom.

this is the indonesian traditional noodles. usualy eaten for snack to coffe or tea in afternoon.

bakwan make with vegetable ingredients and suitable eaten for vegetarin.

to make button mushroom bakwan very simple and easy. and abount 30 minutes for coocking.

ingredients ( bakwan jamur kancing )

- 100 gram rice flour

- 100 gram button mushrooms, thinly sliced.

- 50 gram carrots, cube thinly sliced.

- 25 gram leek, thinly sliced

- 2 egg

- 150 ml cold water

- 3 garlic, bruise and thinly sliced

- 1/2 tablespoon salt

- vegetable oil to fry

how to make button mushrooms bakwan ( bakwan jamur kancing )

- mix together button mushrooms, carrots, seek, egg, rice flaur, cold water, garlic, and salt

- prepare hot vegetable oil

- fry until change colour ( yelow brown )

-serve

to 15 pieces

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spicy rice noodles ( bihun bumbu pedas )

spicy rice noodles ( bihun bumbu pedas )

spicy rice noodles

spicy rice noodles ingredients( bihun bumbu pedas ):

- 130 grm rice noodles. how water (100°C ) brewed

- 200 grm chicken, fried and sliced

- 100 grm bean sprouts

- 1 carrots, thin sliced

- 3 tablespoon soy sauce

- 2 tablespoon chillie sauce

- 1/2 teaspoon salt

- 1/2 teaspoon 

- 1/2 teaspoon pepper

- 1/2 teaspoon MSG ( optional )

- 50 ml water

http://indonesiaoriginalrecipes.blogspot.com/

Sliced seasoing ( bihun bumbu pedas ):

- 2 garlic

- 1 onion

- 2 leek

how to make spicey rice noodles ( bihun bumbu pedas ) ingerdients :

- stir fry sliced seasoing until fragrant.

- add carrots, chicken, salt, pepper, msg and mix together

- add water and coocked in few minutes.

- add rice noodles 

- add soy sauce, chillie sauce, bean sprouds and coocked until water seep

- serve

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carrot and pineaple salad recipes

carrot and pineaple salad

ingerdients parrot and pineaple salad :
- 210 gm pineaple cut into dice
- 150 grm carrot, boiled and cut into dice
- 2 tablespoon mayonnaise
- 1 tablespoon butter, shake into tender.
- 2 teaspoon soy sauce
- 1/2 teaspoon lemon water
- salt and sugar

how to make parrot and pineaple salad :
1. mix together mayonnaise, butter, soy sauce, lemon water salt and suggar.
2. add pineaple, carroot mix together
3. serve

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peria and anchovy fried with egg recipes

peria and anchovy fried with egg

Peria fruit , fruit that is known for it bitter taste . Peria has the Latin name Momordica charantia . The fruit have oval shaped and has freckles on it skin. Peria usually consumed with boiled ( as a salad ) , pan-fried , or be part of a hodgepodge.

There are so much content of vitamins and minerals in Peria fruit with the content of fitokimianya as saponins , flavonoids , polyphenols , cucurbitacin glycosides , momordicin , trichosanat acid , and  charatin . In addition , bitter peria contain fiber , vitamin A , vitamin C , calcium , phosphorus , and iron are very useful for the body .

ingredient peria and achovy fried with egg:
- 500 grm peria thinly sliced
- 250 grm ancovy

seasoing peria and anchovy fried with egg :
- 1 teaspoon salt
- 5 tablespoon vegetable oil
- 5 red chilie, sliced
- 5 green chillie , sliced
- 10 Thai pepper / bird's eye chili pepper
- 2 tablespoon sugar
- 2 egg mix

how to make peria and anchovy fried with egg:
1. coat and squeeze peria with salt until withered. let stand 10 minutes. and clean
2. heat 2 tablespoon vegetable oil. fried peria until coocked. left and dry
3. heat 3 tablespoon vegetable oil. add sugar, salt, peria, ancovy and egg and mix together
4. coocking until coocked. lift and serve

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quail eggs in soy sauce

quail eggs in soy sauce

quail eggs in Indonesia usually for side dish and called is Telur puyuh.

This food is a good source of Folate, Vitamin B12, Pantothenic Acid, Iron and Phosphorus, and a very good source of Protein, Riboflavin and Selenium.

this time indonesianoriginalrecipes.blogspot.com will share recipes quail eggs.

ingredients quail eggs in soy sauce :
- 30 quail eggs
- skewers

seasoing quil eggs in soy sauce :
- 200 grm palm sugar
- 4 tablespoon soy sauce
- 700ml water
- 4 red onion
- 1 teaspoon coriander
- salt
- 2 indonesian bay leaf
- 3 cm galangal

how to make quail eggs in soy sauce
- boiling water, add quail eggs, boil until coocked. lift and dry.  then run cold water over eggs
- Peel eggs and set aside
- mashed red onion, galangal, coriader, salt
- boil water ind saucepan. add mashed seasoing, indonesian bay leaf, palm sugar and soy sauce
- boil until coocked if quail eqqs change brown color. lift and colled
- skewrs quail eggs like picture and serve

http://indonesiaoriginalrecipes.blogspot.com/

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soup of the sun ( sup matahari ) indonesian original recipes

soup of the sun ( sup matahari ) indonesian original recipes

ingredient soup of the sun :

1 carrot, cut to length
50 grams of peas
50 grams of oyster mushrooms, disuwir
5 whole cloves garlic, fried, mashed
3 pieces of mushroom, cut into pieces
2 pieces of sausage, sliced 1/2 cm
1,750 ml chicken broth
4 teaspoon salt
1/2 teaspoon ground pepper
1/2 tablespoons granulated sugar

Omelet Ingredients:
4 eggs, beaten off
1/4 teaspoon salt

http://indonesiaoriginalrecipes.blogspot.com/

how to make soup of the sun ( sup matahari ):
Scrambled eggs: whisk the eggs and salt. Pour in flat pan diameter 20 cm. Create a thin omelette. Cut the shape of the sun. Set aside.
Soup: chicken broth boil and garlic until fragrant.
add the carrots, mushrooms, peas and sausage. Cook until half cooked.
Add salt, pepper, and sugar. Stir well.
Place the fried egg in a bowl. Pour the soup over the eggs. Serve.

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lilit satay seafood ( sate lilit )

lilit satay seafood ( sate lilit )

ingredient lilit satay ( sate lilit ) :

- 300grm snapper fish ( ikan kakap )
- 300grm shirmp
- 200ml milk coconut
- 200 grm grated coconut

seasoing lilit satay ( sate lilit ) :

- 2 buah red chillie
- 3 butir Thai pepper / bird's eye chili pepper
- 2 tea spoon salt
- 2 table spoon palm sugar
- 1 tea spoon coriander
- 2 cm galangal

how to make lilit satay ( sate lilit ) :

- cut up snapper fish and shirmp until tender. add grated coconut and mix together
- mashed all seasoning, and mix together it
- spread dough into lemongrass stems
- steam into coocked. and chill
- roasted until change colour
- served

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common snakehead satay

common snakehead satay

http://indonesiaoriginalrecipes.blogspot.com/

ingredient common snakedhead satay :

- 500 grm common snakehead ( scientific name : Channa striata ) , cut in topiece and clean and drain

seasoning common snakedhead satay :

- 4 tablespoon honney

- 1 tablespoon tamarind water

- 1 talespoon tomato sauce

- 2 tablespoon soy sauce

- 1/2 tea spoon ginger ( grated )

- 3 tablespoon instant seasoning satay

http://indonesiaoriginalrecipes.blogspot.com/

how to make common snakedhead satay :

- tamarind water, honney , tomato sauce soy sauce, instan seasoning satay and ginger mix together

- coat and soak fish with seasoning until 30 minutes

- oven fish until 40 miutes, and serve

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black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

ingredients: 

500 grams of chicken claw, cleaned and bruised

2 cm ginger 

1,000 ml of water to boil

chicken feet seasoning :

5 cloves garlic, roughly chopped

1 cm ginger, grated

2 curly red chilies, cut into pieces

1 piece deaf

1/2 tablespoon of red yeast rice, brewed, drained

2 tablespoons oyster sauce

2 teaspoons coarse black pepper

1 teaspoon sugar

500 ml chicken broth leftover stew claw

1/2 tablespoon of corn starch and 1/2 tablespoons water, for thickening dissolved

1 leek, sliced skewed

1 teaspoon sesame oil

1 tablespoon oil for sauteing

garnish:
leaf lettuce

direction how to make black pepper chicken feet :

1. Boil water and ginger to a boil. Add chicken feet. Boil 10 minutes. Drain and put in ice water. Remove and drain.

2. Fried chicken feet. 

3. The red yeast rice brewed with boiling water. Drain and did once again. Drain. finely crushed.

4. Heat the oil. Saute garlic, curly red chili, ginger, deaf, and The red yeast rice until fragrant. Add chicken feet. Stir well. 

5. Insert the oyster sauce, black pepper, and sugar. Stir well.

6. Pour the chicken broth in small increments. Cook until absorbed. Thicken with corn starch solution. Stir until thick. Add green onion and sesame oil. Stir well.

servering to 5 people

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Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

Ingredients

75 gr Beef skin crackers *                              

2 tbsp Black Soya beans-boiled                     

50 gr Tempe/Tofus-dice cuted & fried         

200 ml Coconut milk, 2 tbsp Frying oil          

2 Kaffir lime leaves, ½ st Kaffir lime juice  

Grind into a paste:

2 Red chilies, 5 Cayenne peppers, Salt

2 Candlenuts, 1 cloves Garlic

1 small Tomato, 8 Shallots, Sugar

1 cm Lesser galangal (optional)

Directions

- Soak the skin crackers in water until the crackers swollen & soft, squeeze a bit to drain them. Sauté the spices paste & kaffir lime leaves with frying oil; pour in coconut milk. Add in crackers, tempe/tofu & soya beans. Stir constantly.

- Cook until the crackers become soft & coconut milk reduced. Pour in kaffir lime juice. Stir well.

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woku chicken ala manado ( ayam woku manado ) recipes indonesian

woku chicken ala manado ( ayam woku manado ) recipes indonesia

woku chicken Ingredients

1 Chicken-cut, 1 tsp Salt, 150 ml Water       

5 tbsp Frying oil, 2 Lemongrass-bruised         

2 tbsp Lime juice, 30 Lemon basil leaves        

½ tsp Sugar, 100 ml Coconut milk 

    

Thinly sliced:                                        

7 Kaffir lime leaves, 1 Pandan leaf              

5 Green chilies, 1 stalk Turmeric leaves     

3 Green onions

Grind into a paste:

6 Candlenuts, 2 cm Turmeric

4 Bird`s eye chilies, 2 tsp Salt

3 cloves Garlic, 3 cm Ginger

3 Cayenne peppers, 7 Green chilies

8 Shallots, 1 Tomato

How to make

 Rub the chicken with salt & lime juice; let it stand for 30 mins; then fry until half cooked.

 Sauté the spices paste with oil. Stir in the chicken & other ingredients with the exceptions of basil leaves & green onions. 

 Pour in the water & coconut milk; bring to a simmer. Cook until the chicken tender & the gravy reduced; add in basil leaves & green onions, cook for 2 mins.

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fried noodles ( mie goreng ) indonesian recipes

fried noodles ( mie goreng ) indonesian recipes

fried noodles ( mie goreng ) indonesian recipes

Ingredients

-  300 gr Egg Noodles-boiled ½ done               

-  300 gr Chicken fillet-sliced                            

-  50 gr Cabbage & ½ shallot sliced                   

-  4 Eggs-beaten & make scrambled eggs        

-  3 Green onions & 50 gr Pak choi-sliced      

-  75 gr Carrot-cut, 5 Meatballs-sliced        

-  2 tbsp Sesame oil, 5 tbsp Frying fat          

-  Deep fried shallot     

                                         

Grind into a paste:

- 6 Shallots, 4 Garlic cloves

- 2 cm Ginger, 2 Chilies (optional)

- 2 tsp Peppercorns, 1½ tsp Salt

Sauces mixture:

- 4 tbsp sweet Soysauce, 2 tsp Soysauce

- 1 tbsp Fish sauce, 2 tbsp Oyster sauce

- 2 tsp Worchestershire sauce

Directions

-   Sauté the spices paste & onion with sesame oil. Pour in frying oil; add in chicken & meatballs. Fry until the chicken cooked. Put in noodles & sauce mixture, mix until it well combined.

-   Add in scrambled eggs & vegetables, fry until it`s cooked. Sprinkle with fried shallot.

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Fried Tempeh in spicy sauce ( Kering tempe ) Indonesian recipes

Fried Tempeh in spicy sauce ( Kering tempe ) Indonesian recipes

Ingredients

-  2 Lemongrass-bruised, 3 Bay leaves     

-  3 cloves Garlic & ½ cm Ginger-grind

-  2 tbsp Coconut/brown sugar                   

-  1 tsp Salt, 1 Cayenne pepper (option)-grind

-  5 tsp Tamarind juice, 5 tbsp Sugar     

-  ½ tsp Chicken broth powder Optional   ( you can replace with msg)

-  2 cm Galangal-crushed, Frying oil         

-  10 Shallots-thinly sliced, 250 gr Peanuts

-  ½ tsp Coriander pwd, 100 ml Water     

-  5 Red chilies-thinly sliced

Deep fried:

-  500 gr Tempeh-small & thinly sliced

Directions

-   Sauté ground spices, lemongrass, galangal & bay leaves with 2 tbsp frying oil. Add in brown sugar, sugar, coriander, tamarind juice, broth, salt & water. Stir constantly & cook until the sauce becomes thick.

-   Put in deep fried tempeh, peanuts, shallots & chilies. Stir until the sauce cover it all.

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javanese tempeh & chili sauce ( sambal tumpang ) indonesian recipes

javanese tempeh & chili sauce ( sambal tumpang ) Indonesian Recipes

javanese tempeh & chili sauce ( sambal tumpang ) indonesian recipes

Sambal tumpang Ingredients

-  5 Red chilies, 7 Bird`s eye chilies      

-  200 ml Coconut milk+50 ml Water, 6 Shallots

-  4 cloves Garlic, 2 Bay leaves, Salt     

-  2 cm Galangal-bruised, 5 Kaffir lime leaves

-  3 Candlenuts, 1 cm Lasser galangal    

-  2 cm Ginger-bruised, Shrimp crackers

-  200 gr Old tempeh *, ½ tsp Pepper   

-  10 Long beans & Spinach-cuted & boiled

-  ½ tsp Shrimp paste (optional)               

-  50 gr Bean sprout-soaked in hot water

-  1 tsp Coriander, 2 tsp Brown sugar

Directions How to make Sambal tumpang:

-   Boil chilies, shallots, garlic & tempeh until wited; drain. 

-   Pound tempeh with a pestle, set aside. Grind the chilies, shallots, garlic, shrimp paste, candlenuts, lasser galangal, coriander & pepper. 

-   Boil the tempeh, ground spices, lime leaves, bay leaves, ginger, galangal, salt, sugar, water & coconut milk. Turn the heat to low, cook until the liquid absorb. Remove from the heat.

-   Drain the vegetables; place them in a serving plate. Serve the tempeh paste with vegetables & shrimp crackers.

* If U can`t find old tempeh, use fresh tempeh.

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Meat and Grated Curry ala makasar ( pallu basa ) indonesian recipes

Meat and Grated Curry ala makasar ( pallu basa ) Indonesian Recipes

Pallu basa Ingredients:

3 tbsp Oil

2 stalks Lemon Grass, bruised

1/2 nutmeg Nutmeg

3 Cloves

5 cm Cinnamon stick

1 kg Beef, cut into pieces (1 X 3 X 5 cm)

150 g Shredded coconut, roasted, ground

1 liter Coconut milk from 1 coconut

2 tbsp Tamarind juice

Spices (ground):

2 tbsp Coriander

1/2 tbsp Peppercorns

1 tsp Cumin

1/4 tsp Aniseed

100 g Red chili peppers

8 Shallots

1 1/2 tsp Chopped ginger

1 tbsp Chopped galangal

1 tsp Salt

How To Make Pallu basa :

Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.

Add beef and stir.

Then add roasted coconut and coconut milk.

Simmer and stir from time to time until the beef is tender and the gravy has thickened.

Add the tamarind juice and simmer over low heat for 5 more minutes.

Serve hot.

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besengek chikcen ( Ayam Besengek ) indonesian recipes

besengek chikcen ( Ayam Besengek ) indonesian recipes

Besengek chicken Ingredients:

500gr chicken broiler or fryer

2 tsp salt

3 tbsp vegetables oil or margarine

2 clove garlic, chopped finely

2 red chilies, crushed

1 tsp ground coriander

pinch of ground cumin

1 tsp ground laos

2 candlenuts, grated

1/2 tsp shrimp paste

2 tbsp coconut, desiccated or freshly grated

2 cup coconut milk from 1 coconut

1 tsp brown sugar

1 tbsp tamarind juice

How To Make besengek chicken:

Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.

Add onion and garlic to chicken and fry until onion turns medium brown.

Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

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wingko babat cake ( wingko babat ) indonesian recipes

wingko babat cake ( wingko babat ) indonesian recipes

wingko babat Ingredients :

500 g Glutinous Rice flour (Tepung Ketan)

3 Eggs (separated)

3 cups desiccated Coconut

2 cups castor sugar

2 cups santan (Coconut milk)

vanilla essence

how to make wingko babat :

1. Beat the egg whites and sugar until thick and creamy

2. Add the coconut milk

3. Add the flour, coconut and vanilla fold in until well mixed

4. Pour into a greased baking tin

5. Beat the egg yolks and pour over the top of the cake mixture

6. Bake in 200° Celsius oven until done and golden brown

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