Steamed Coconut Cupcakes ( Putu Ayu ) Indonesian Recipes

Steamed Coconut Cupcakes ( Putu Ayu ) Indonesian Recipes

putu ayu Ingredients:

1/2 cup plain flour

1/2 cup sugar

2 eggs

1/4 cup coconut milk

1/2 tsp baking powder

1/2 tbsp green food coloring

1/3 cup desiccated coconut, soak in water to moisten

1/2 tsp salt

How to make putu ayu:

Grease 15 cupcake moulds.

Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.

Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.

Fold in the food coloring and stir to combine.

Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.

Fill the moulds with batter until full.

Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.

When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

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Lumpur Cake ( Kue Lumpur ) indonesian recipes

Lumpur Cake ( Kue Lumpur ) indonesian recipes

Ingredients:

75 g margarine or butter

250 ml water

150 g flour, sifted

100 g sugar

1/4 tsp salt

1 tsp vanilla

6 eggs

450 ml coconut cream

100 g raisins

100 g coconut, flesh, slivered

How to:

Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.

Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.

Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.

Cover again and continue cooking for about 5 minutes. Unmold and serve.

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spiced Sambal egg ( sambal goreng telur ) indonesian recipes

spiced Sambal egg ( sambal goreng telur ) indonesian recipes

Ingredients:

5 Eggs, hard-boiled and Sliced into halves

2 tbsp Peanut oil

1 medium Onion, chopped

2 Cloves garlic, chopped

1 Candlenut, grated

1 tsp Laos (galangal)

1 tsp Sambal Ulek (Look for Sambal Ulek Recipe in my recipe list to learn how to prepare it)

Salt to taste

½ tsp Brown sugar

1 Salam leaf

1 cup Coconut milk

How to make:

Place the sliced eggs in a serving dish.

In separate pan, heat up peanut oil.

Saute onion, garlic, candlenut, laos (galangal), sambal oelek and salt.

Be cautious to avoid burning.

Add brown sugar, salam leaf and coconut milk.

Bring mixture to boil and then simmer for 10 minutes.

Pour mixture over hard-boiled eggs and serve.

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Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

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 Make:

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.

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Javanese Sweet Chicken in Spicy Sauce ( semur ayam jawa ) indoneisan recipes

Javanese Sweet Chicken in Spicy Sauce ( semur ayam jawa )

Ingredients:

1 chicken

4 onions

2 cloves garlic

2 red lomboks (large chilies)

2 tbsp kecap manis (dark sweet soy sauce)

1 lime (juice)

3 cloves

250 ml chicken stock (see recipe)

salt to taste

3 tbsp oil

How TO Make:

1. Cut the chicken into large pieces.

2. Cut the onions and the garlic fine.

3. Slice the lomboks into small rings.

4. Rub the chicken in with the kecap and the lime juce.

5. Heat in a wok the oil and fry the chicken golden brown.

6. Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.

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Cow's Foot Curry ( Gulai Kikil ) indonesian recipes

Cow's Foot Curry ( Gulai Kikil ) indonesian recipes

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.

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Coconut Curry Vegetable (sayur lodeh) indonesian recipe

Coconut Curry Vegetable  (sayur lodeh) indonesian recipe

Coconut Curry Vegetable  (sayur lodeh) indonesian recipe

Ingredients:

1/2 head cabbage

2 carrots

1/2 turnip

250gr firm tofu

1 1/2 cups cut green beans

1 1/2 cups coconut milk

2 cups water

Spice blend:

2 tablespoon chili paste

2 teaspoon shrim paste (belacan)

2 mediums onions

4 garlic cloves

2 stalks lemongrass

17 small dried shrimp, soaked in hot water to soften

1 inch fresh ginger

1 teaspoon corriander powder

1 teaspoon turmeric

1 teaspoon cumin

1 tablespoon chili powder

4 tablepsoon oil

Preps:

Chop all the spice blend ingredients and add them to the blender, except.

the chilli powder. Blend it into a paste.

Combine coconut milk and water to form "thin coconut milk". Cut all the.

vegetables into small cubes and sticks.

After all the spices are blended, add chilli powder according to your.

tastes. Fry it in oil till the oils in the paste ooze out. Don't burn it...

Add thin coconut milk and bring it to a gentle boil. Dump in all the.

vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.

Serve Sayur Lodeh with hot rice.

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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.

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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.

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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.

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honey fried chicken ( ayam goreng madu ) indonesian recipes

honey fried chicken ( ayam goreng madu ) indonesian recipes

honey fried chicken ( ayam goreng madu ) indonesian recipes

INGREDIENTS: 

  1 chicken, cut in 2 does not break 

  3 tablespoons soy sauce 

  1/8 teaspoon ground cloves 

  3 tablespoons honey 

  1 tsp brown sugar 

finely crushed seasoning: 

  8 red onions 

  2 cloves of garlic 

  2 tsp coriander 

  1/2 tsp nutmeg 

  1 tsp pepper 

1 tablespoon salt 

direction How to make :

1. Stir finely crushed seasoning, soy sauce, cloves, honey and sugar. 

2. Rub the seasoning all over the chicken. 

3. Steamed 1 hour. 

4. Fry until cooked.

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