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Showing posts with label Western Java. Show all posts
Showing posts with label Western Java. Show all posts

Jakarta chicken porridge ( bubur ayam jakarta )

Jakarta chicken porridge 

Jakarta Porridge chicken or called bubur ayam, is very popular dish in most asian countries
including indonesia. porridge can be enjoyed on its own or eaten with variety of side dishes.
and even though the dish comes in many variation.

jakarta chicken porridge made by rice, chicken, salt, bay leaves and other many spices. now we share how to make

servering for 6 portion

jakarta chicken porridge recipes

Jakarta chicken porridge ingredients:
1. 200 grams rice ( wash and clean until 2 - 3X )
2. 2000 ml broth from bone chicken
3. 1 teaspon salt
4. 1 bay leaves
5. 200 ml coconut milk

Jakarta chicken porridge Sauce dressing

1. 2 chicken thighs
2. 1 cm ginger ( bash )
3. 1 teaspon msg ( can replace with chicken broth )
4. 1/4 teaspon salt
5. 1000 ml water
6. 2 tablespon

Mashed seasoing to sauce dressing

1. 6 red onion / shallot
2. 3 garlic
3. 1/4 teaspon nutmeg powder
4. 2 candlenut ( roasted )
5. 1/2 teaspon coriander
6. 1/2 teaspon pepper
7. 1 cm tumeric ( roasted )

secondary ingredients to completment

1. 2 tablespon sweet soy sauce
2. 75 grams fried soy
3. 1 cakwe
4. 1 stalk celery
5. 2 tablespon red onion fried
6. crackers

how to make jakarta chicken porridge:

1. to make jakarta chicken porridge very easy the firs step we must clean and wash rice, and coocked
and then mix with chicken broth, salt and bay leaves. coocked with medium fire and stir together until tender and thick
2. after coocked. off fire and set aside
3. in step 3 we make sauce dressing
4. mashed all mashed seasoing and mix together
5. prepare vegetable oil and sauteing all mashed seasoing mix together and thad add bash ginger. sauteing until fragrant
6. add chicken thigs and stir until chicken to brown
7. add water, salt and msg or broth
8. cook with small fire and stir until boiled and off fire
9. fry chicken until cooked and shredded chicken
10. pour porridge into a bowl and toping with shredded chicken
11. add a secondery ingredients to toping ( fried soy, cakwe, celery, red onion fried/ shallot fried )
12. pour Jakarta chicken porridge Sauce dressing and servering


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.

Lumpur Cake ( Kue Lumpur ) indonesian recipes

Lumpur Cake ( Kue Lumpur ) indonesian recipes

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.

west java sambal godog ( sambal godong jawa barat ) indonesian recipes

west java sambal godog ( sambal godong jawa barat ) indonesian recipes

2 tablespoons oil, for sauteing.
1 It coconut milk from 1 coconut.
1 vertebra galangal, crushed.
2 bay leaves.
1 stalk lemongrass.
250 gr green beans, sliced ​​into flower.
200 g potatoes, diced.
250 grams of red beans, boiled briefly.
100 gr melinjo skin

seasoning on mashed: 
1 tbsp dried shrimp, pour boiling hot water. 
5 pcs red chili. 
5 pcs red onion. 
3 cloves of garlic. 
1 vertebra turmeric, toasted. 
Salt to taste. 
Sugar to taste.

How to make :
1. Saute until fragrant seasoning mashed, add galangal, lemongrass greetings and stir well. 
Pour coconut milk, boiled until boiling. 
2. add the vegetables and cook until done.

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.

mix vegetable in tamarind ala betawi ( sayur asam betawi ) indonesia recipe

mix vegetable in tamarind ala betawi ( sayur asam betawi ) indonesian recipe
mix begetable in tamarind are recipe derived from betawi jakarta, in indonesian called sayur asam betawi

ingredients :
100 grams of beef, sliced ​​small
800 ml of water
1/2 tsp salt
1/2 cm galangal, sliced
1 bay leaf
2 young tamarind fruit, crushed
200 g young jackfruit, clean, cut into pieces
2 pieces of corn, cut into pieces
100 grams melinjo
1 piece purple eggplant, cut into pieces
5 long beans, cut into 4 cm
15 leaves melinjo

seasoning (finely crushed):
1 piece red pepper, deseeded
4 red onions
1 clove of garlic
2 eggs hazelnut
1/2 tsp roasted shrimp paste
1 tsp brown sugar, crushed
1/2 tsp salt

direction :

1. Boiled beef, water, salt, galangal and slaam leaves until boiling.

2. ADD young jackfruit, corn and melinjo, jackfruit and corn boiled until soft.

3. Add seasoning, eggplant, long beans and leaves melinjo.

4. ADD young acid, boil briefly. Lift.

5. Serve.


tempeh satay with peanut sauce ( sate tempe bumbu kacang )

this time indonesia original recipes will share how to make tempeh satay with peanut sauce

tempeh satay ingredients :
   400 g tempeh
   1 tsp vegetable oil
   skewers

peanut sauce:
 4 cloves garlic, saute
 2 pieces of curly red chili, stir-fry
 2 tablespoons peeled roasted peanuts
 1 tablespoon brown sugar comb
 250 ml of hot water
 3 tablespoons soy sauce
 Salt to taste

direction to make tempeh satay :

1. Steam the tempeh until cooked. After a cold, cut a small square, and set aside.

2. Peanut sauce: Heat oil and saute garlic and chilli until wilted, remove from heat. Mix with peanut, brown sugar, and salt, puree. Pour hot water and stir well. Cook the peanut sauce over a low heat until boiling and spices to infuse. Lift, add the soy sauce, stir well and set aside.

3. Take the one quarter section peanut sauce, mix with steamed tempeh, stir well.

4. Prepare skewers, arrange on skewers tempeh. Set aside.

5. When will be served, grilled tempeh on a small charcoal until the spices to infuse.

6. Place the peanut sauce (3% remaining) in a serving dish, place the tempeh satai, and give complementary raw onion and boiled chili sauce (if you like spicy).


betawi ulam rice ( nasi ulam betawi )

okey this time indonesia original recipes will share how to make ulam rice ( nasi ulam )

Ulam Rice is a rice dish mixed with various herbs and spices, especially the leaves of gotu kola (Centella asiatica) or sometimes substituted basil leaves, vegetables, and a variety of spices and accompanied by some kind of side dishes. This dish comes from the treasures of Malay dishes, and there are many recipes and variations found in Indonesia and Malaysia.

1,000 grams of warm rice
200 grams coarsely grated coconut, sangrai (fried without oil)
2 tablespoons oil for sauteing

Subtle Seasonings:
5 cloves of garlic
2 pieces of red chili
50 grams of dried shrimp, brewed, roasted
1 teaspoon salt

Supplementary ingredients:
150 grams of anchovies fried rice
100 grams fried peanuts
4 pieces of cucumber
4 sprigs of basil leaves
3 eggs, omelet made ​​rawis
3 tablespoons fried onions

how to make:
* Heat the oil. Saute ground spices until fragrant. Add toasted coconut (fry without oil). Stir well. Lift.
* Enter the warm rice. Stir well.
* Serve with a complement.


maragi satay ( sate maragi )

Sundanese people do not call it satay maranggi, but enough with maranggi alone. There are two areas in West Java who both claim to be the place of origin of satay skewers maranggi, namely Cianjur and Purwakarta. In Cianjur, maranggi only (strictly) made ​​from beef. By contrast, more common in Purwakarta made ​​from goat meat, cow though his version is also popular.

Maranggi  satay resemblance to the sweet beef satay in East Java, satay cooked from Aceh, even Kajang satay of Malaysia. Everything is made ​​of satay beef  with liquid sweet and fragrant coriander.

INGREDIENTS maragi satay ( sate maragi ) :
900 gr beef has a part in the
5 tablespoons soy sauce to bind the meat
150 grams of brown sugar, finely chopped
8-10 tablespoons soy sauce tomato pickles to complement
25 fruit skewers

maragi satay ( sate maragi ) SEASONING :
10-12 cloves of garlic
15-18 red onions
2 tbsp coriander, roasted
1 ½ - 2 tsp salt
2 ½ -3 tablespoons tamarind water (condensed)

2 red tomatoes, sliced
4 red onions, sliced
Chilies 6-8 black pepper, sliced

HOW TO MAKE maragi satay ( sate maragi )
Cut beef into cubes 1 ½ - 2 cm. Mix the brown sugar, soy sauce and spices and stir well. Let stand 30-60 minutes to allow the flavors to infuse. (More padded if lodged in the refrigerator 1 night)
Skewer 4-5 pieces of meat in every skewer. Grilled over coals or on a grill satay marinade while smeared. Turn them until cooked satay. Try satay cooked, but not dried.
Pickled Tomatoes: mixed peppers, tomato and onion slices, pour the vinegar and stir well. Serve with satay sauce to complement.
Satay can be served with rice or rice cake.


Mung bean porridge ( bubur kacang hijau )

porridge made ​​from Mung bean certainly very healthy, calcium and phosphorus content in Mung bean beneficial for strengthening bones and contains multiple proteins that serve to replace dead cells and helps the growth of body cells. Here if you want to know the porridge recipe.

Mung bean porridge ingredients:
350 gm Mung bean, soaked overnight
1 liter of water
150 grams of sugar
50 gm of brown sugar, fine comb
500 ml coconut milk
1 pandan leaves, torn
1 tsp vanilla powder
1/2 tsp salt

black glutinous rice Ingredients (Optional):
100 gm of black glutinous rice, soaked overnight
500 ml of water
50 grams sugar
1/2 tsp salt

Coconut milk sauce:
250 thick coconut milk
1 sheet of pandan leaves, torn
2 tsp cornstarch, dissolved in a little water
1/2 tsp salt

How to Make Mung bean porridge:
1. Boil the Mung bean with water until tender and the water is low.
2. Enter the coconut milk with pandan leaves and vanilla powder. Cook until the coconut milk half.
3. Enter the brown sugar and salt.
4. Cook until boiling and thick gravy.

How to Make black glutinous rice Porridge:
1. Boiled sticky rice with water until tender items and the water is low.
2. Add sugar and salt. Cook until it becomes mush.

How to Make Coconut Milk Gravy:
1. Boil all sauce ingredients except the cornstarch solution,
2. After boiling the new Thicken with this solution.

1. Take pureed green beans to taste, add the item to taste sticky rice porridge.
2. Pour the coconut milk. Serve.


kerak telur betawi

kerak telur Betawi adietthatis veryfamiliar amongthe people of Jakarta.Foodisthe mainingredientof thisegghasa delicious tasteandcan be enjoyedby anyone.Ifyouwant to tryto build youreggcrustThat's good,Resephariinibelowwillsharethe recipehow to make it:

Ingredients To Make The Delicious Egg Crust:
1 ounce of white glutinous rice, soak in water less than 2 hours
5 btr duck eggs
5 tablespoons fried onions
5 tablespoons serundeng
5 pieces cayenne pepper, chopped fine
5 teaspoons of salt
2.5 teaspoon pepper powder
2.5 teaspoons of sugar
5 tablespoons dried shrimp powder

How to Make:
1. The first step, egg crust Preheat frying pan until quite hot.
2. Then insert a tablespoon of vegetable sticky rice that has been soaked in conjunction with the water, cover and cook for about 2 to 3 minutes.
3. After that, open the lid, then add 1 duck egg, 1 tablespoon of fried onions, 1 tbsp serundeng, half dried shrimp powder, 1 piece sliced ​​cayenne pepper, 1 tsp salt, 1/2 tsp pepper powder and 1/2 tsp sugar sand, stirring until well blended.
4. Flatten the side of the frying pan for approximately 20 cm wide in diameter, re-cover and cook until fragrant.
5. After that, turn the crust egg frying pan and the fire licked up the top surface of the burning smell.
6. Lift, and egg crust Ready to be enjoyed


sweet corn soup (sup jagung muda )

3 pieces of young maize (thinly - sliced​​)
Btr 2 Chicken Eggs
300 g Carrots (thinly - sliced​​)
300 g Cauliflower (thinly - sliced​​)
3 lbr onions (thinly - sliced​​)
1 stalk Celery (thinly - sliced​​)
5 cloves of red onion (thinly - sliced​​)
2 cloves garlic (thinly - sliced​​)
Salt, nutmeg and pepper to taste

How to cook:
Saute onion, garlic, nutmeg, pepper until fragrant.
add water, add the baby corn, carrots, cauliflower, leeks and celery.
When the vegetables have been cooked, put the beaten eggs into it.
Stir until completely mixed eggs with vegetables.
If the eggs look ripe, lift and serve hot - hot


sweet sour tofu ball ( bola tahu asam manis )

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.



well this time we try to share with you also deh Indonesian cuisine is derived from the Betawi. Of course you can try to make the gado gado with ordinary dish or gado gado Betawi with some extra special flavor complement to the gado-gado Betawi could be more delicious and tasty

Ingredients Making Gado Gado:
Prepare beans that have been boiled about 150 grams, cut according to your taste
Prepare the tempeh sliced ​​150 gram boxes and fry until cooked
Prepare curly lettuce 150 grams sliced ​​into three or four parts
Prepare as much as 3 eggs chicken eggs and boil until cooked, once cooked eggs cut into two parts.
Prepare red tomatoes, just one fruit and cut into 4-6 pieces.
Prepare 150 grams of cabbage and boil, then make sure you throw out bones cabbage (the hard part).
150 grams of raw tofu, fried and sliced ​​into two parts.

Additional Ingredients:
Sprouts 150 grams
sufficient water
cooking oil
Cucumbers are a fruit, cut into pieces. Do not use bitter cucumber.

Seasoning ingredients to make peanut sauce:
First red pepper puree enough only three
Puree along with five cloves of garlic
Add the peanuts 250 grams
Water three tablespoons tamarind
Two tablespoons of vegetable oil
Add kaffir lime leaves five
Give one teaspoon salt
Combine the coconut milk 500ml
Finally add the brown sugar 50 grams

How to Make Gado Gado:
Before processing a hodgepodge, created first seasoning gado-gadi. The trick is roasted peanuts and then throw away the skin and mashed
Sauté red pepper, lime leaves, and garlic until fragrant.
Add coconut milk and peanuts that have been roasted earlier then stir until evenly and boils.
Add tamarind water, salt, and brown sugar. Cook briefly and set aside.
Fried tempeh and tofu, sprouts and brewed with hot water.
Now you can prepare the ingredients that have been boiled or fried in Chapter Ingredients Making Gado Gado above into one on a plate, a neat layout.
Then add up gado gado peanut sauce.
  Gado Gado was prepared in the present

Combro Cake ( Kue Combro )

combro cake is the traditional cake of western Java. Its main ingredient is grated cassava and oncom. This cake is named combro, is short for the word "oncom in jero" in the Sundanese language, which in Indonesian means "oncom inside".

Oncom actually used as filler combro cake can be replaced with other ingredients, such as tempeh, tofu or other ingredients to taste.

Combro cake is more delicious eaten while still warm as afternoon tea or coffee in a relaxing family time in the afternoon.

500 gr manioc / cassava great, peeled and grated
1 tsp salt

ingredients to fill combro:
150 gr oncom, puree
5 stems chives, finely sliced
3 tablespoons vegetable oil

Spices that are:
2 pieces of red chilli
3 pieces of cayenne pepper
2 cloves of garlic
2 spring onions
1 cm kencur
1/2 tsp salt
1/2 tsp sugar


1. For combro skin: Mix the grated cassava with salt until blended.
2. To browse combro: Heat oil, saute ground spices until fragrant. add oncom and chives, mix well and dry. Lift.
3. Take 2 tablespoons of cassava dough, fill with 1 teaspoon full of dough. Oval shape.
4. Fry in hot oil until golden yellow and lots of brown.
5. Remove and drain. Combro Serve while still warm.
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