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Showing posts with label east java recipe. Show all posts
Showing posts with label east java recipe. Show all posts

Tofu tek ( tahu tek )

Tofu Tek ( tahu tek )

tofu tek in indonesia called " tahu tek " this food derived from surabaya east java indonesia
the main ingredients this food is tofu whith peanuts sauce ( saus kacang / sambel kacang ) and shirm paste ( petis )
ok lets go we make tofu tek

ingredients tofu tek ( tahu tek ) :
- 300 grams tofu, cube small slice
- 2 egg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper powder

sauce for tofu tek ( tahu tek ) :
- 2 tablespoon soy sauce
- 150 ml water
- 1 tablespoon shirm paste ( petis )

peanut sauce for tofu tek ( mashed until pure ) :
- 2 tablespoon peanuts
- 1 garlic
- 2 thai pepper / bird's eye chili pepper
- 1/2 teaspoon salt

supplementary ingredients for tofu tek ( tahu tek ) :
- bean sprouts
- leek thinly sliced
- celery thinly sliced
- fried shallots

how to make tofu tek ( tahu tek ) :
- beaten egg , salt and pepper
- add tofu in dough
- dough divided into four sections
- fry dough until coocked with vegetable oil
- put on the plate
- add supplementary ingredients
- mix peanut sauce ( mashed ) and sauce tofu tek
- add mixed sauce into plate
- serve

klopo satay ( sate klopo )

Satay chicken or goat satay certainly is not unusual because it is easily found in various areas.
But for Sate Klopo, certainly quite unique and interesting. In addition to not using goat or chicken, satay klopo exist only in the city of Surabaya - East Java.
I see and feel the pleasure of Sate Klopo when in one morning down the area around the monument Tugu Pahlawan.

klopo satay ( sate klopo ) recipes :

klopo satay ( sate klopo ) ingredient :
300 grams of beef has deep, cut into pieces
150 grams of beef fat, cut into pieces
3/4 teaspoon salt
1/2 teaspoon ground pepper
17 fruit skewers
seasoning Coconut
200 grams of grated coconut rough

Refined Coconut Seasoning
14 grains of red onion
4 cloves of garlic
4 cm turmeric, burned
2 teaspoons of coriander powder
2 teaspoons salt

1/2 tablespoon granulated sugar

Peanut seasonings
200 grams of peanut skins, fried, mashed
4 pieces of curly red chili, mashed
4 pieces of red chili, mashed
75 grams of brown sugar comb
2 teaspoons salt
500 ml of warm water
Supplementary ingredient
3 red onions sliced
2 tablespoons soy sauce

How to Make klopo satay ( sate klopo )
Marinate beef and beef fat with salt and pepper. Let stand 1 hour.
Plugs-beef skewers alternately with beef tallow on a skewer. Set aside.
Coconut seasoning, stir coconut spices and grated coconut.
Wrap satay with coconut flavoring.
Fuel while inverted until soft and fragrant.
Peanut sauce, stir peanut, curly red chili, red chili sauce, brown sugar, salt, and warm water.
Serve satay with peanut sauce and klopo complement.
For 17 skewers

cingur salad ( Rujak cingur )

cingur salad ( Rujak cingur ) recipes

one of the most in looking for food in eastern Java is Rujak cingur. Rujak cingur is one of traditional food from the city of Surabaya, East Java.
cingur salad is usually accompanied with a variety of vegetables such as spinach, bean sprouts, long beans, fried tofu, fried tempeh, and a variety of fruits such as jicama, cucumber, young mango, and kedondong. There are also additional crackers.

cingur salad ( Rujak cingur ) ingredients:
1 piece (300 g) firm tofu
1 piece (250 grams) tempeh
1 bunch (175 g) spinach, boiled
100 grams of bean sprouts, boiled
500 grams cingur
1 piece (150 g) cucumber, cut into pieces
1 piece (200 grams) mengkel mango, cut into pieces
1 piece (350 grams) jicama, cut into pieces
5 pieces of rice cake
3 tablespoons fried onions for topping
100 grams of starch crackers
oil for frying

Seasoning mashed:
1/2 pieces (40 grams) of plantain, sliced
3 pieces of red chili
3 tablespoons peanut
2 1/2 teaspoons brown sugar comb
2 cloves of garlic
1/2 teaspoon shrimp paste, fried
1/2 teaspoon salt
2 1/2 tablespoons of paste
1 tablespoon tamarind water (1 teaspoon of tamarind and 1 tablespoon water)
50 ml of water

How to Make cingur salad ( Rujak cingur ) :
Boil cingur with 2 bay leaves, 2 cm ginger, 1 teaspoon salt, and 1,500 ml of water until tender. Set aside.
Marinate the tempeh and tofu in 100 ml of water and 1 teaspoon salt. Fry until cooked.
Grind, stone bananas, red chillies, peanuts, brown sugar, garlic, shrimp paste, and salt.
Enter the paste and tamarind water. Grind finely. Pour water. Flat grind.
Sliced ​​tofu, tempeh, cingur, cucumber, mango, and jicama on a mortar.
Enter kale, sprouts, and sliced ​​rice cake. Stir until blended.
Serve with a sprinkling of fried shallots.


chilli sauce badjak ( sambal bajak )

Sambal Bajak is also known as Sambal Badjak among the Dutch and one of sambals that I miss from home.

Ingredients chilli sauce badjak ( sambal bajak ) :
10 Large Chillies
200 gr. Onions
3 cloves Garlic
12 Candle nuts
1 tsp. Laos powder
2 tsp. Shrimp paste
3 tsp. Palmsugar or dark brown Sugar
125 ml. Tamarind liquid
2 sprigs Lemon grass
200 ml. Coconut Milk
2 tbs. Oil
Salt to taste

How to make chilli sauce badjak ( sambal bajak ):
Process Chillies, Onions, Garlic and Candle nuts in food processor into a coarse paste. Add Laos, Shrimp paste and sugar.
Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil floats on top.
Remove Lemon grass. Let Sambal cool and then store in Jar. Refrigerate until needed. This should keep for 2-3 Months.

vegetables with peanut sauce from madiun ( Pecel Madiun )

Indonesian Recipes Tasty Specials Pecel Madiun.  is very special and is often called the East Java region with " sego pecel madiun ". Rice is easy pecel madiun practiced at home, you can easily get the ingredients that will be make in the market traditional in java.

600 g white rice
6 pincuk banana leaf

Peanut sauce, finely crushed:
250 ml of hot water
100 g of fried peanuts
2 pieces of red chilli, boiled
3 pieces of cayenne pepper, boiled
6 pieces of orange leaves
5 cm kencur, peeled ( lesser galangal )
2 pieces of lemon, squeeze the water
1 tsp brown sugar
½ tsp shrimp paste fried ( optional )
½ tsp salt
½ tsp tamarind

75 g bean sprouts, boiled
50 g spinach, boiled
50 g sprouts short
50 g petai china
1 cucumber, chopped
1 bunch basil, leaves take

Peanut brittle
crackers Legendar

How to Make:
Peanut sauce: Ulek all ingredients using a cobek.
stacking rice on banana leaf. Arrange the vegetables.
add vegetables with peanut sauce.
add the celery leaf garnish if necessary
Serves for 6 person


grilled chicken honey ( ayam bakar madu )

ingredients :
- 1 kg chicken
- 2 teaspoons of salt
- 2 tablespoons thick honey
- 4 tablespoons soy sauce
- 1 teaspoon pepper powder
- 3 tablespoons of cooking oil
- 200 ml broth
- 7 grains of red onion , thinly sliced
- 5 cloves garlic , cut into small
- ½ teaspoon coriander

How to make :
- Puree onion , garlic , and cilantro .
- Mix the salt , honey , soy sauce , pepper powder , and spice paste into a bowl before . Add a little water , stir until well blended .
- basting the chicken with the spice mixture evenly earlier .
- Heat oil and saute chicken which had been smeared condiments until wilted . Add broth and ungkep for approximately 20-30 minutes . Remove and drain .
- Heat a grill that has been spread with butter on it .
- Burn that have been sauteed chicken until cooked earlier . Alternating chicken while basting with soy sauce
- Once cooked , remove from heat and serve honey grilled chicken on a serving plate .
- Garnish with vegetables, accompanied by chilli sauce .

meatballs from malang ( bakso malang )

Malang is famous for winter, hence the origin of many foods served hot
aiming to warm the body from winter weather.
Although called Malang meatballs or bulb Malang, East Java, but the food is typical of many found
in other cities besides Malang, Indonesia actually has spread.
When you visit the city of Malang,
there is no harm in tasting Meatballs Meatballs City and the President of the already famous delicacy.
But if you are unable to Apple's holiday to the city,
it never hurts to try making your own meatballs by following Malang Meatballs recipe follow

Malang Meatballs Ingredients
350 gr beef
50 gr sago flour
100 cc of water ice
1 egg
4 cloves of garlic
1/2 tsp pepper
3 tsp salt

Meatball soup
2 liters of water
600 gr knee cattle / beef bones
6 cloves of garlic
1/2 tsp pepper
2 leeks, sliced
3 tsp salt

Supplementary material
10 sheets of of dumpling skin, fried
150 g of wet yellow noodles
10 fried tofu, oblique, slightly nock
Fried onions to taste
chili stew

How to Make Meatball Malang

Ways of making meatballs:
Puree garlic, pepper, and salt.
Minced meat until smooth. Mix the corn starch, spices, eggs, and water ice.
Stir well with a slam-slam.
Take the third batter to the stuffing out.
Boil water, then turn off the flame.
Create Rounded meatballs two kinds, one large and one small.
Dip in boiling water. Do it until the end.
Cook the meatballs float back up, remove and drain. 1/3 dough balls fill in the know.
Steamed briefly.

Way of making gravy meatballs:
Puree garlic, pepper, and salt.
Boil water, seasoning, and bone, cook until boiling, strain.
Sprinkle scallions, remove from heat.
Prepare a bowl, order noodles, meatballs, and tofu.
Pour the sauce, sprinkle with scallions, and fried onions.
Serve with fried dumplings and boiled sauce.

Rawon ( Beef In Soup )


500 gr beef
2 pieces of lemongrass, crushed
2 cm or 1 tbsp galangal, geprak
5 pieces of kaffir lime leaves
2 pieces Dauh onions, sliced ​​at 1 cm
pepper to taste
Sugar to taste
salt to taste
2 Liter of water
Subtle Seasonings:

10 grains of red onion
5 cloves garlic
5 grains hazelnut
5 pieces of papayas or 10 gr papayas bars
2 cm or 1 tablespoon ginger, peeled
1 cm or 1 tsp kencur, peeled
1 cm or 1 tsp turmeric, peeled
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp tamarind
1/2 tsp shrimp paste (optional)

Supplementary Material:
bean sprouts
Fried onions
Prawn crackers
sambal Paste
Salted Eggs

How to Make:

Sliced ​​beef about the size of the box. Wash thoroughly and drain.
Puree ingredients spices with mortar or blender.
If necessary add a little oil into the blender to simplify the process of destruction.
Heat 2 quarts of water to a boil, then enter cutlets ***.
Boil the meat until tender over medium heat to get a clear broth.
(If you need to dispose of the fat that appears on the surface of the water).
Saute the spices, lemon grass, galangal, kaffir lime leaves until fragrant.
Once fragrant, add seasoning stir into stew.
Add pepper powder, sugar and salt to taste.
If the meat is completely tender, put sliced ​​scallions.
Serve with bean sprouts, shrimp crackers and chili paste (if using).
Rawon will taste more delicious if it is deposited overnight.
Additional Note ***:

Boil the meat in boiling water with the temperature being locked up for so meat juices as well as get a clear broth.


sotoy lamongan ( soto lamongan )

1 whole chicken (weighing approximately 800 g),
2 tablespoons cooking oil for sauteing,
1 vertebra ginger, crushed,
1 segment (4 cm) ginger, crushed,
3 grains of cloves,
2 tbsp salt or to taste.
Seasoning (crushed):
5 pieces of red onion, 4 cloves of garlic, 1/2 tsp pepper intact,
1 tsp coriander roasted, toasted pecans 6 points, 1 segment (2 cm)

To complement:
50 gr suun, pour hot water until soft, drain, 50 g of cabbage
thinly sliced​​, 2 stalks celery, thinly sliced​​, 2 tablespoons onion
Fried, 1 tablespoon minced garlic, fried, 3 eggs
stew, shrimp crackers, chili sauce, boiled lemon, sliced​​.
How to make:
Boil chicken with 2 liters of water, until tender and cooked through. Remove and set aside. Cut chicken into small pieces.
Measure broth to 1 liter, bring to a boil over medium heat her bag.
Heat oil in a skillet, sauté the crushed spice until fragrant, pour 4-5 tablespoons of chicken broth, add ginger, galangal, cloves, and salt. Stir until well blended. Cook for about 5 minutes, remove from heat. Pour in the broth that still simmer. Cook over low heat for about 20 minutes. Lift.
How to serve. Place the chicken pieces in a bowl of soup. Give suun, shredded cabbage, sliced ​​celery, and eggs. Pour the hot soup broth. Sprinkle with fried onions and fried garlic. Serve with sambal chili stew, shrimp crackers and lime slices.

Balap Rice Cake from surabaya ( Lontong balap Surabaya )

Surabaya is a typical rice cake. If you traveled to the city of Surabaya cuisine is not to be missed. The most delicious you can find on the market Wonokromo. It is said that this dish has been known since President Sukarno (1953) inaugurated Wonokromo market. Although it makes it quite a long time and the process is a bit much, but well worth the results obtained. Her tasty nampol really.

Main Ingredient:
1. Cut the rice cake to taste. Rice cake made of 500 grams of rice.
2. 500 grams of fried tofu slices to taste
3. Crackers
4. 150 grams of bean sprouts

Ingredients for the sauce:

1. 150 grams of mashed shrimp
2. Enough water to boil shrimp Arriving into stock
3. Cooking oil for sauteing seasoning to taste.
4. 6 cloves garlic
5. 10 spring onions
6. 1 teaspoon of pepper
7. sugar, salt and flavorings
8. Weeks to make 250 grams of shrimp topping
9. 50 grams of leek and celery
Material for lento:

1. Nuts tolo: 50 gr.
2. Grated Cassava: 250 gr.
3. Garlic: 2 cloves.
4. Cayenne: 5 pieces.
5. Shallots: 2 cloves.
6. Coriander powder: 2 tablespoons.
7. Egg whites.
8. Salt to taste.
9. Enough cooking oil for frying.

Ingredients for chili pastes:

1. Chili stew: 10 pieces.
2. Petis quality shrimp: 4 tbsp.
3. Sweet soy sauce to taste.
4. Boiled water to taste.
5. Fried onions: 3 tablespoons.
6. Puith fried onions: 1 tablespoon.

To make Lontong Racing does require quite a long time and involves a process that is quite a lot, but basically can be grouped into three stages, making lento, making soup with bean sprouts and sauce-making. Or if you want to shorten the time lentonya can be purchased in the market in general can be found in the rice cake seller / fried.

The process of making peanut lento tolo:

1. Boil beans until tender tolo.
2. Blend seasoning, put salt and sugar to taste.
3. Add into the grated cassava, spices and nuts tolo, then make a dough.
4. Create a circle and dip into the egg whites to be fried.
5. Fried dough dipped spheres eggs until cooked.

The process of making soup:

1. Puree the broth boiled shrimp.
2. Set aside the broth boiled shrimp
3. Saute the spices.
4. Put the shrimp broth and sprinkling weeks to give 250 grams was
5. You can flavor to taste.
6. If it has boiled, add the bean sprouts and a sprinkling of chopped onions give
and celery
7. Remove and set aside.

The process of making sauce:

1. Blend all sauce ingredients.
2. Mix soy sauce after the sauce is smooth and sisikan

If all three phases are completed, the next step is how to serve lontong racing. We usually presents lontong racing this way:

1. Prepare dishes.
2. Put chili pastes are made, taste or to taste.
3. Give a little sauce on while thunderstorm.
4. Put pieces of rice cake.
5. Put slices of fried tofu.
6. Put slices lento.
7. Pour sauce plus shrimp in it.
8. Sprinkle fried onions if necessary.
9. Give crackers as


curry chicken ( ayam kari )

- 1 chicken, cut into pieces -
- 1200 cc coconut milk from half coconut -
- 50 grams small potatoes -
- 2 stalks lemongrass, crushed -
- 1 vertebra galangal -
- 5 bay leaves -
- 1 tsp coriander cumin powder -
- 1 teaspoon salt -
- 1 teaspoon of flavor, if you like -
- 1/2 tsp pepper powder -
- Cooking oil to taste -

- 10 grains of red onion -
- 8 grains hazelnut -
- 1 finger turmeric -

How to make:
1. Sauté the crushed spices until fragrant.
2. Add chicken, lemongrass, salam, galangal, coriander, cumin, flavorings, potato, pepper, coconut milk, salt. Cook until tender, remove from heat. Serve.

Serves 8

satay madura ( Sate Madura )

this food original from madura, east java, indonesia original recipes

Chicken Satay Madura is famous for its distinctive flavor beans and peanut sauce. Because peanut flavor that is so distinctive, that makes people become addicted.

Madura Chicken Satay Recipe Ingredients:

250 g chicken fillets, diced, satay skewers with puncture
1 piece lemon, sliced
3 grains of red onion, thinly sliced
5 tablespoons soy sauce
white rice or rice cake to taste
Peanut Seasonings:

3 grains of red onion
4 cloves garlic
100 g peanuts, fried
2 eggs hazelnut
salt to taste
150 ml broth
2 tablespoons cooking oil
Onion Sambal:

4 cloves garlic
10 pieces of small red chili
salt to taste
cooking oil to taste
How to Make Chicken Sate Madura:

Beans Seasoning: Mix garlic, onion, peanuts, salt, and nutmeg, puree. Heat oil and fry until fragrant, put the broth, cook until thickened. Lift.
Combine 2 tablespoons peanut sauce with 2 tablespoons soy sauce, dip skewers, grilled to medium rare. Lift and roll back the seasoning, grilled until cooked, remove from heat.
Onion sauce: heat the oil and saute garlic until half cooked, remove from heat. Mix the garlic, red pepper small, and salt and puree.
Serve chicken satay with peanut sauce, soy sauce, onion, garlic chili sauce, lemon, and white rice or rice cake.
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