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Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

milkfish balinese seasoning ( ikan bandeng bumbu bali )

this recipes from balinese indonesian,

ingredient milkfish balinese seasoning ( ikan bandeng bumbu bali ):

500 grams of milkfish (@ 250 grams)
1 whole lemon, take the water
2 tsp salt
To taste oil, for sauteing and frying

mashed :
6 red onions
4 cloves of garlic
7 pieces of curly red chili
4 large red chilies, seeded
3 cm ginger
1 tsp salt
3 tablespoons soy sauce
1 tsp sugar
150 ml of water
How to make

- Clean the milkfish, cut into three pieces.
- Sprinkle with lime juice and salt.
- milkfish Fry until golden brown, remove and drain.
saute ground spices until fragrant and cooked. Add soy sauce, sugar, salt, and water.
- Cook until the sauce thickens.
enter milkfish fry, cook briefly while stir well, remove from heat.

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.

spinach mushroom soup

2 bunches (200 g) spinach
150 g mushroom (boiled, then sliced ​​small)
2 tablespoons margarine
1 tbsp plain flour
1 liter of broth
Seasoning to taste.

Salt to taste (crushed)
Pepper to taste (crushed)
Nutmeg to taste (crushed)
Garlic to taste (crushed)

1. Boil spinach until half cooked, remove from heat.
2. Blend spinach with a little broth, then mixed into the rest Kaidu.
3. Melt margarine, put the flour, stir well.
Pour the spinach broth little by little until they run out.
4. Enter a spice that has been mashed and sliced ​​mushrooms that has been boiled.
Enter the seasoning, stir well. Once cooked serve.

The green grilled scallops

20 pieces of great fresh mussels
1/2 tsp salt
1/2 teaspoon pepper
Stir together:
2 pieces of red tomatoes, roughly chopped
2 whole onions Prancis/75 g onions, thinly sliced
3 tablespoons lemon juice
3 tbsp olive oil

How to make:
Brush and wash mussels. Open a shell and set aside one conch shells with meat.
Sprinkle scallops with salt and pepper until blended.
Tarughcampuran tomato on top of each scallop.
Bake in a hot oven for 30 minutes.
Remove and serve hot.
Fatherly 20 pcs / 5 people

Chicken green chilie ( Ayam Cabai Hijau )

1 chicken, cut into 12 parts
1 teaspoon tamarind water
2 tsp salt
1 tbsp tamarind water, extra
20 pieces of red chili
3 tablespoons cooking oil
1000ml coconut milk from ½ coconut
2 pieces of orange leaves
1 bay leaf
1 sheet turmeric leaf

Subtle Seasonings:
100 gr green chili
10 grains of red onion
6 cloves garlic
4 items hazelnut roaster
1 tablespoon toasted coriander
1 vertebra ginger
2 segment grilled turmeric
3 stalks lemongrass, take the whiteness
1 vertebra galangal
2 tsp salt

How to make:
1. Prepare 1 whole chicken, cut into 12 parts, wash and then coat with tamarind water and salt. Let stand for 30 minutes.
2. Heat oil, saute ground spices until fragrant. Enter lime leaves, bay leaves and turmeric leaves. Stir until wilted. Enter the chicken pieces along perendamnya. Stir, and cook until chicken changes color.
3. Pour coconut milk and cayenne pepper, reduce the heat and cook until the chicken is cooked and the coconut meat a little dry. Add 1 tablespoon extra tamarind water and cook about 15 minutes longer. Stir quickly and remove from heat.


kung pao chicken

Kung pao chicken is a traditional dish of the Chinese ethnic community, which has become a national meal, which merges the tongue of the people of Indonesia. here's how to make chicken kungpao.

250 grams of chicken meat, cut lengthwise
20 grams (g) onion, sliced
50 g red pepper, yellow, and green, cut lengthwise
20 g bamboo shoots, cut into pieces
5 grams dried chili, cut into pieces
2 tablespoons (tbsp) vegetable oil
2 cloves garlic, roughly chopped
2 tbsp oyster sauce
1 teaspoon (tsp) angciu
1 teaspoon fish sauce
¼ tsp ground pepper
½ tsp salt
50 ml chicken stock
20 g corn starch, dissolved in 2 tablespoons water
30 g fried cashews


chicken tongseng spice ( ayam bumbu tongseng )

Tongseng generally made using mutton or beef. Tongseng own similar but there are mixed vegetable curry usually cabbage or cabbage in it. Tongseng can also be made with chicken, so you can feel the joy of cooking variety of chicken with fresh spice tongseng.
Here's how to make chicken tongseng or usually called chicken spice tongseng.

Ingredients tongseng Chicken:
300 grams of boneless chicken meat, cut into small rectangles
150 grams of cabbage, sliced
1 tomato sliced ​​red
1 stalk scallion, thinly sliced
1 stalk lemongrass, crushed
2 bay leaves
2 tablespoons soy sauce
800 ml coconut milk from ½ coconut btr
2 tablespoons oil, for sauteing

6 shallots btr
4 cloves garlic
8 curly red chili
½ tsp pepper
1 tsp coriander
2 cm turmeric
2 cm ginger
2 tsp salt
1 teaspoon of white sugar

How to make Chicken Tongseng:
Sauté the crushed spice with lemon grass and bay leaves until fragrant
Enter the chicken, stirring until it changes color.
Add coconut milk, stir until boiling
Add soy sauce and cook until sauce is low. Enter the cabbage / cauliflower, tomatoes, and scallion. Stir until wilted. Lift. Serve.


green chili curry duck ( Itiak Lado Mudo )

this recipe original from sumatra, indonesia
indonesia original recipes


1 whole duck
1 orange juice, take the water


10 grains of red onion
6 cloves garlic
250 grams of green chili
½ tsp pepper
2 cm turmeric
3 cm ginger
3 cm galangal
3 pieces of hazelnut
2 tsp salt
3 tablespoons oil, for sauteing
3 pieces of turmeric leaves
5 kaffir lime leaves
3 pieces kandis acid
2 stalks lemongrass, crushed
1 liter of 2 santa thick coconut
How to make

duck wash thoroughly, then fierce (burnt with a little distance from the fire) while a spin until smooth feathers missing.
duck cut into 8 pieces, then coat with the lemon juice, let stand for 15 minutes.
duck mixed with spices and other seasonings and stir well.
stir-fry until fragrant spiced duck. Enter the coconut milk and cook until sauce thickens. Remove and serve.

For 6-8 people

Pentul Satay ( Sate Pentul )

satay pentul are foods derived from south sumatra, indonesia
indonesia original recipes


500 gr beef
6 grains of red onion
4 cloves garlic
Subtle nutmeg ¼ st
St ¼ coriander. roasted
St ¼ cumin, roasted
salt, pepper
satay puncture
MATERIALS soy sauce:

5 sm sweet soy sauce
3 grains of red onion
6 grains of red chili
2 pieces of lime


Minced beef until smooth.
Puree onion, garlic, coriander, and cumin and mix with subtle nutmeg.
Stir in the minced meat with spices that are mashed berries salt and pepper to taste. Then make a round shape of a marble-2, then prick with satay skewers and make some fruit skewers.
Grilled skewers over charcoal blotter / flame broil until cooked. Serve with soy sauce.
Soy sauce: Combine sliced ​​onion, chili sauce, soy sauce and lemon juice.

satay sumatra ( Sate - Sumatra )

this recipe from sumatra, indonesia original recipes

ingredient satay sumatra ( Sate - Sumatra )

1 kg of chicken meat
1 coconut, coconut milk is made
Seasonings - Condiments:

15 seeds red chillies
6 seed onion
1 teaspoon of cumin
Sweet cumin 3 eggs
1 piece of galangal
4 cloves garlic
6 items hazelnut
2 kaffir lime leaves
1 tablespoon ketumbargaram, ginger and turmeric leaves
How to cook:

Cut meat - great
All the finely ground spices, except lime leaves and turmeric leaves
Put it in a pan of milk, as well as meat and cooked until dry salt water kept da software.
Then tusuklah with a skewer and bake at medium heat


shrimp spicy oyster sauce ( udang pedas saus tiram )

shrimp spicy oyster sauce


200 g Shrimps Size Medium (clean, leaving tail)
1/4 cloves Onion (sliced ​​lengthwise)
1 handful of nuts Kapri (cut - cut)
80 ml water
Oil for sauteing

1 tbsp Tomato Sauce
2 tbsp Sambal Sauce
1 vertebra ginger (sliced ​​thinly)
3 tbsp Oyster Sauce
Pepper and Salt to taste
How to cook:
- Onions sauteed until wilted.
- Add the ginger, then stir-fry until fragrant.
- Add snow peas and 2 tablespoons of water and cook until done.
- Add shrimp, cook until it changes color.
- Add tomato sauce, chili sauce, oyster sauce, pepper, salt and remaining water.
- Cook until slightly thickened.
- Remove and serve warm.

from indonesia in indonesia original recipes



500 g polished Spanish mackerel fish meat

100 gr sago flour
1 tsp ginger water

1/2 tsp pepper powder

1/2 tsp Refined Sugar
1 tsp sesame oil if desired

1 tbsp Ebi disangan and soaked (for easy software)
salt to taste

How to Make:

Mix all ingredients, stirring until blended and smooth, Wraps in tofu and boiled eggs remaining rounded taste.

Steamed siomai in the steamer until cooked, add cabbage if this is rolled up and pare (can be filled with dumplings)

Peanut Sambal:

250 gr fried peanuts
3 cloves garlic fried

4 pieces of red chilli deseeded fried
1 tbsp sugar

1/2 tsp salt
Boiled water 400 ml

Limo orange soy sauce and taste.

Blend all the ingredients until finely pulverized or dibleder except soy sauce and orange limo.

Snow Princes Cake ( Kue Putri Salju )

Snow Princes Cake ( Kue Putri Salju )

600 gr flour
300 g cashew nuts (roasted and finely ground)
200 grams of sugar a little fine / caster sugar
Margarine 500 g (frozen, then cut - cut)
300 grams of refined sugar
1/2 tsp Vanilla

How to Make:

Combine flour, nuts, sugar and margarine together.
Squeeze - squeeze the dough by hand until well blended.
Store in the refrigerator for 50 minutes.
Take 2 tsp of dough, round and shapes like a crescent moon.
Make up the dough runs out.
Place on a baking sheet that has been buttered, toasted in the oven until cooked.
Remove and let cool for 5 minutes.
Roll the mixture into the powdered sugar and vanilla.

Tegals satay ( Sate Tegal )

Tegals satay recipe is Indonesian traditional recipes. Sate Tegal is typical food from Tegal, Central Java. Made from goat meat packing with a special seasoning that makes the taste more delicious to eat at.

250 grams of goat meat, diced 1 cm, ~ 4 tablespoons soy sauce mixed with ½ teaspoon pepper.

MATERIALS soy sauce
10 pieces of cayenne pepper, sliced
4 spring onions, chopped coarse
1 tomato, cut into small dice
6 tbsp soy sauce

1. Jab skewers with satay, grilled over coals until medium rare.
2. Brush the skewers with soy sauce and pepper canpuran, fuel return until cooked, remove from heat and serve with sauce tegal satay sauce and rice cake.
3. Soy sauce: Mix all the sauce ingredients and stir well. Pour some of sauce over satay sauce.

Dazed catfish ( Mangut Lele )

Dazed catfish recipe is Indonesian traditional recipes. we present the recipe ingredients and spices are simple but in the dressing with a special seasoning that makes delicious taste.
Java indonesia original recipes

~ 500 grams of catfish, cleaned, ~ 1 board banana, peeled, halved, ~ 100 grams of tempeh, cut into small squares, ~ 100 grams of cabbage, sliced ​​coarse, ~ 750 ml coconut milk from ½ coconut, ~ Oil enough to fry and sauteing

~ 5 spring onions, 4 cloves garlic ~, ~ 1 cm turmeric, burned, ~ 3 pieces kemir, ~ ¼ pepper

~ 2 pieces starfruit, sliced ​​oblique, ~ 10 pieces of red chili, bay leaves ~ 2, ~ 2 cm galangal, crushed, ~ 1 teaspoon of white sugar

Catfish fry until cooked or lightly browned, remove and set aside.
Sauté the crushed spices with bay leaves, galangal, and ginger until fragrant.
Enter the coconut milk, stirring gently so as not to break the coconut milk, bring to a boil.
Enter the catfish that has been fried, banana, soybean, cabbage, and other spices and stir well. Allow to soak seasoning and sauce is reduced, remove from heat and serve.

Coto Makasar ( beef offal herbs spices and grind peanuts )

True to its name Coto Makassar is soupy dish that comes from Makassar, South Sulawesi, Indonesia. In every street in the city of Makassar, can be easily found stalls that provide Coto Makassar. Taste this dish at every stall was almost exactly the same, but that makes it different is given extra spice by each merchant. And it is no secret kitchen respectively.

Coto Makassar-based beef, coupled with beef offal, such as lung, liver, intestine, heart and tripe. While the sauce is a blend of several herbs spices and grind peanuts that have been fried. This dish is tasty or not depends on the seasoning sauce.

Herb spices consisting of 40 types cooked in clay pots called the surroundings or uring butta butta. Type skillet used to cook trusted participate also affect taste Coto Makassar. 40 kinds of spices that include peanuts, pecans, cloves, nutmeg, lemongrass finely ground, ginger, pepper, onion, garlic, cumin, cilantro, red, white coriander, ginger, galangal, kaffir lime leaves, bay leaves, leaf saffron, leeks, celery, red chili, green chili, sugar talla, tamarind, cinnamon, salt, papaya to soften the meat, and lime to clean the bowel. It is said that spice is not only useful to determine the sense of Coto Makassar, but also as an antidote to cholesterol in the viscera.

Also alleged that the Coto Makassar has existed since Somba Opu, center of the Kingdom of Gowa, who had triumphed in 1538.

500 grams of beef

500 grams of tripe, boiled

300 grams of beef liver, boiled

200 grams of beef heart, boiled

5 stalks lemongrass crushed

4 sm crushed galangal

2 cm ginger crushed

5 bay leaves

250 grams of peanuts, fried puree

2.5 liters of water washing rice / starch

1 tablespoon seasoning beef flavor bouillon powder

6 tbsp vegetable oil


10 cloves garlic

8 grains of toasted pecans

1 tablespoon toasted coriander

1 tsp toasted cumin

1 tsp salt and 1 tsp pepper granules

Complement: fried onions, sliced ​​green onion and sliced ​​celery, chili taoco

Blend: 10 Red onion, 5 cloves garlic, 10 pepper curly boiled briefly, 100 grams taoco, sauteed with 6 tablespoons vegetable oil until cooked, mashed add salt and brown sugar.
1. Boiled beef, tripe, liver and heart, give lemongrass, galangal, ginger and greetings once cooked remove and drain, cut into cubes. Jerohan cooked beef, diced. Set aside.

2. Heat oil, sauté the crushed spices until fragrant, put into the broth, add fried peanuts, bring to a boil.

3. The presentation, prepare a bowl, fill with meat and bowel berries sauce, sprinkle with fried onions, sliced ​​green onions and serve with celery and chilli native taoco.

4. Serve warm.

snapper fish head curry ( Gulai Kepala Ikan Kakap )

Aceh Indonesia Original Recipes ( Fish Recipe )
Typical cuisine of Aceh this one will definitely make you addicted because this one Acehnese food uses many spices, Curried Snapper Head of Aceh. You must be curious as to the taste of the cuisine of Aceh?

Here's the recipe goulash Typical Gammon Head Aceh:

3 pieces of snapper head halved
1 orange juice, take the water
5 tablespoons of cooking oil
1 sheet turmeric leaf
2 stalks lemongrass, crushed
2 pieces of orange leaves
600 ml coconut milk from a coconut
5 pieces of red chilli, halved
5 pieces of green pepper, halved
3 pieces kandis acid

Seasoning (crushed):
10 grains of red onion
4 cloves garlic
1 teaspoon of pepper
5 grains hazelnut, toasted
1 vertebra laos
1 vertebra turmeric
1 vertebra ginger
salt to taste.

How to make:
1. Sprinkle fish with lemon juice, set aside. Saute the spices until fragrant.
2. Put turmeric leaf, lemon grass, and lime leaves. Pour the coconut milk and bring to a boil while stirring.
3. Put fish, chili, sour kandis. Stir well. Cook over low heat until cooked and sauce has thickened.

Kaledo Beff ( kaledo daging sapi )

kaledo is a dish that originated from Sulawesi Indonesia,.
original cuisine including Indonesia
The following is how to create kaledo

Material Cuisine:
- 1/4 kg beef ribs
- 1/4 kg of tripe
- 1/2 kg of cow intestines
- 1 pcs cassava, cut into pieces
- 2 stalk lemongrass, crushed
- 1 bay leaf LBR
- 1 ptg ginger
- 2 tablespoons butter
- Cayenne pepper to taste, mashed
- Royco taste sour and salt to taste

How to cook Kaledo:
1. Clean the beef ribs, intestines and tripe, boiled until soft with lemongrass, galangal and ginger.
2. Heat the butter, saute chili sauce, put cassava, boiled until cooked. After that enter into the stew no.1. Add Royco taste sour and salt, and cook again until cooked properly, kaledo ready to serve.

Parape Fish ( Ikan parape )

parape fish were original food from Sulawesi Indonesia.

Fish can also be baked Parape besides matured with frying technique. Here's a recipe for one serving of fish Parape. Good luck.

Ingredients Fish Parape:

Grouper, 1 tail, clean, split
Acidic water, 50 ml
Garlic, 2 cloves, minced
Soy sauce, 50 ml
Margarine, 50 grams
Cooking oil, 2 tablespoons
Subtle Seasonings:

Onion, 8 points
Cayenne pepper, 9 pieces
Red pepper, 1 piece
Sugar, 1 teaspoon
Shaved brown sugar, 1 teaspoon
Pepper, 1/2 teaspoon
Salt, to taste
How to make Fish Parape:

Marinate the fish with 25 ml of acid and salt water for 1 hour.
Mix 25 ml of soy sauce with garlic, stir. Grilled fish while spread with a mixture of soy sauce and margarine until cooked and lightly browned, remove from heat.
Heat 2 tablespoons oil, saute ground spices until fragrant. Add the remaining soy sauce and tamarind juice. Stir well. Saute until fragrant and cooked. Lift.
Place the fish in a serving plate, spread with herbs sautéed.
Dengna Serve sliced ​​tomatoes, cucumber and lemon.

chicken mie ( mie ayam )

Chicken Stir ingredients:
½ kg chicken, boiled and chopped small (reserve water for the broth)
1 piece of onion, slice a small box.
1 liter of water
1 finely sliced ​​leeks
3-4 tablespoons soy sauce

Smooth Chicken Seasoning:
3 cloves garlic
6 grains of red onion
½ teaspoon pepper
1 stalk lemongrass
½ tsp turmeric fine
2 cm ginger
1 tsp coriander powder
4 items hazelnut
¼ tsp seasoning

Material Kuah:
1 liter of water leftover chicken stew
½ tsp garlic finely
1 tsp salt
¼ teaspoon pepper
1 teaspoon chicken-flavored Masako

Supplementary Material:
Boiled noodles (can use instant noodles)
braised cabbage
Sambal chili braised
chili sauce
sweet soy sauce

How to Make:
Chicken Stir:
Saute the chicken spices until fragrant, then enter onions, green onions, minced chicken, soy sauce and water. Then cook until done (water is reduced by half). Lift and set aside.
Material Kuah:
Saute garlic until fragrant, then pour the water, put salt and pepper Masako, and cook until the water boils.

Arrange in a bowl of noodles boiled, boiled cabbage and chicken stir fry (give an exciting soup spoon stir chicken) and then give the broth and serve with chili sauce, soy sauce and chili sauce.
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