Klenyem ( cassava with palm sugar cake )

Klenyem ( cassava with palm sugar cake )

In Indonesia, cassava into food staple food after rice and maize. Benefits of cassava leaves as a vegetable has a high enough protein, or for other purposes such as pharmaceuticals. The wood can be used as a garden fence or in the villages are often used as firewood for cooking. With the development of technology, cassava used as a basic ingredient in the food industry and raw material feed industry. In addition it is also used in the pharmaceutical industry.

now indonesia original recipes will share how to make cassava with palm sugar cake, in indonesia usually called " klenyem "

ingredients Klenyem ( cassava with palm sugar cake ) :

- 500 grams cassava

- 50 grams sugar

- 1/4 coconut

- 125 grams palm sugar ( to filling )

- salt 

how to make Klenyem ( cassava with palm sugar cake ) :

1. Peeled cassava, then wash and finely shredded up

2. Peeled coconut, then wash and finely shredded up

3. mix together sherdded cassava and sherdded coconut until blended

4. add salt to taste to savory

5. Form the dough oval or round like as picture, and then fill it with palm sugar

6. heat vegetable oil and fry to brownish yellow ( fry with medium fire )

7. lift dry and serve

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pepes tofu ( pepes tahu )

pepes tofu ( pepes tahu )

pepes tofu very favored in indonesia because besides can used as a side dish can also be used as a snack
this time indonesia original recipes will share how to make pepes tofu.

pepes tofu ( pepes tahu ) ingredients :

- 100 grm tofu, mashed
- 4 lime leaves ( in indonesian called " daun jeruk purut " )
- 2 stalk leek
- 1 egg
- 100 ml coconut milk
- 12 indonesian leaves ( in indonesia called " daun salam " )
- banana leaves

pepes tofu seasoing :

- 3 red pepper
- 5 red onion
- 4 garlic
- 1/2 teaspoon pepper
- 2 toasted hazelnut
- 1 teaspoon salt
- 1/2 teaspon shirmp paste ( in indonesian called " terasi " )

how to make pepes tofu :

- mashed all seasoing ( red pepper, red onion, garlic, pepper, hazelnut, salt and shirmp paste )
- add mashed tofu in countainer and then mix together with mashed seasoing
- stir dough until throughly blended
- the dough is divided into 12
- take banana leaves and add dough in to banana leaves, add indonesian bay leave and roll leghtwise
- steam until 10 minutes
- grilled for a second
- serve

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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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serabi solo cake

serabi solo cake

oke this day indonesiaoriginalrecipes will share how to make serabi solo cake.
serabi solo cake is a traditional cake from solo, in solo many restourant serve this cake.
in solo serabi notosuma is a famous restourant servering this cake.

serabi solo cake ingredien:
- 1 tablespoon wheat flour
- 1 tablespoon sugar
- 5 grm instan yeast
- 250 gram rice flour
- 125 gram sugar
- 1 egg
- 500 ml coconut milk
- grated cheese for tooping

how to make serabi solo cake :
- before we make serabi solo cake we must make main dough
  main dough make with wheat flour, sugar, yeast and water mix together and let the dough until 5 minutes.
- mix rice flour, sugar, egg, main dough and 200ml coconut milk. mix together with hand until dough mixed and add 300 ml coconut milk
- mix again and then let the dought 2 hours
- heat mold with small fire.pour 150ml dough and press.
- coocked until 4 minutes and lift.
- serve with grated chees toping

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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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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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blood cockle with cayenne pepper

blood cockle with cayenne pepper

igredients blood cockle with cayenne pepper:

- 1 tablespoon vegetable oil for sauteing

- 3 Indonesian bay-leaf/Indonesian laurel ( Syzygium polyanthum )

- 3 tamarind ( Tamarindus indica )

- 1Kg blood cockle

- 20 cayenne pepper

- 100 ml coconut milk

- 100 gr peanut ( peeled, frying and roughly mash )

seasoning mashed:

- 7 red onion

- 2 garlic

- 3 cm ginger

- 3 cm turmeric ( fried without oil )

- 1 lemongrass

- 1/2 tsp salt

how to make blood cockle with cayenne pepper:

1. seasoning mashed sauted until fragrant, add indonesian bay leaf, sugar, tamarind, stir until fragrant

2. add blood cockle, mix together. add cayenne pepper and coconut milk. cook until boiling and coconut milk thickens.

3. add peanut, mix together, 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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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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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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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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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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cassava leaves Curry ( Gulai daun singkong ) indonesian recipe

cassava leaves Curry ( Gulai daun singkong ) indonesian recipe

ingerdients :
200 gr of young cassava leaves
3 cm galangal, smashed
1 stalk lemongrass, smashed
2 1/4 teaspoon salt
3/4 teaspoon sugar
1 teaspoon dried shrimp, brewed, roasted, mashed
1,000 ml coconut milk from 1 coconut
2 tablespoons oil for sauteing

Subtle Seasonings:
10 grains of red onion
4 cloves of garlic
2 pieces of red chilli
5 cm turmeric, was burned

How to make :
Boiled cassava leaves and 1 teaspoon salt in 1000 ml of water until cooked. Lift. Drain. Wring. Mashed. Set aside.
Heat the oil. Saute ground spices, galangal, lemongrass until fragrant. add ebi. Stir well.
Add cassava leaves. Stir well. Enter the coconut milk, salt, and sugar. Cook until done.

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ice tamarind recipe ( es asam jawa ) indonesian recipe

ice tamarind recipe ( es asam jawa ) indonesian recipe

Ingredients :
• 250 grams tamarind
• 1 ltr of water

suplementary :
• 100 gr sugar
• 500 ml soda water
• ice cubes

1. Wash tamarind, then boiled with ari, until boiling and crushed tamarind.
2. Then strain, put into the pot.
3. Sugar cooked with a bit water, until dissolved, then strain, and put in a pot of water that has been strain tamarind.
4. Cook returned to a boil, remove from heat and let cool.
5. Once cool put it in a glass, add ice
6. Serve

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