carrot and pineaple salad recipes

carrot and pineaple salad

ingerdients parrot and pineaple salad :
- 210 gm pineaple cut into dice
- 150 grm carrot, boiled and cut into dice
- 2 tablespoon mayonnaise
- 1 tablespoon butter, shake into tender.
- 2 teaspoon soy sauce
- 1/2 teaspoon lemon water
- salt and sugar

how to make parrot and pineaple salad :
1. mix together mayonnaise, butter, soy sauce, lemon water salt and suggar.
2. add pineaple, carroot mix together
3. serve

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peria and anchovy fried with egg recipes

peria and anchovy fried with egg

Peria fruit , fruit that is known for it bitter taste . Peria has the Latin name Momordica charantia . The fruit have oval shaped and has freckles on it skin. Peria usually consumed with boiled ( as a salad ) , pan-fried , or be part of a hodgepodge.

There are so much content of vitamins and minerals in Peria fruit with the content of fitokimianya as saponins , flavonoids , polyphenols , cucurbitacin glycosides , momordicin , trichosanat acid , and  charatin . In addition , bitter peria contain fiber , vitamin A , vitamin C , calcium , phosphorus , and iron are very useful for the body .

ingredient peria and achovy fried with egg:
- 500 grm peria thinly sliced
- 250 grm ancovy

seasoing peria and anchovy fried with egg :
- 1 teaspoon salt
- 5 tablespoon vegetable oil
- 5 red chilie, sliced
- 5 green chillie , sliced
- 10 Thai pepper / bird's eye chili pepper
- 2 tablespoon sugar
- 2 egg mix

how to make peria and anchovy fried with egg:
1. coat and squeeze peria with salt until withered. let stand 10 minutes. and clean
2. heat 2 tablespoon vegetable oil. fried peria until coocked. left and dry
3. heat 3 tablespoon vegetable oil. add sugar, salt, peria, ancovy and egg and mix together
4. coocking until coocked. lift and serve

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manggo and shirmp salad recipes

manggo and shirmp salad recipes

ingredients shirmp and manggo salad:
- 100grm shirmp, boiled and peeled
- 100grm mango, cut into dice
- 50 grm green paprika
- 50 grm tomato, cut into dice

seasoing manggo and shirmp salad :
- 1 teaspoon, indonesian bay leaf chopped
- 2 teaspoon yoghurt
- 1 teaspoon chilie sauce
- 1 tablespoon tomato sauce

how to make manggo and shirmp salad :
1. mix together yoghurt, chilie sauce, tomato sauce, sugar and salt
2. add salad and shirmp ingerdients
3. serve

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quail eggs in soy sauce

quail eggs in soy sauce

quail eggs in Indonesia usually for side dish and called is Telur puyuh.

This food is a good source of Folate, Vitamin B12, Pantothenic Acid, Iron and Phosphorus, and a very good source of Protein, Riboflavin and Selenium.

this time indonesianoriginalrecipes.blogspot.com will share recipes quail eggs.

ingredients quail eggs in soy sauce :
- 30 quail eggs
- skewers

seasoing quil eggs in soy sauce :
- 200 grm palm sugar
- 4 tablespoon soy sauce
- 700ml water
- 4 red onion
- 1 teaspoon coriander
- salt
- 2 indonesian bay leaf
- 3 cm galangal

how to make quail eggs in soy sauce
- boiling water, add quail eggs, boil until coocked. lift and dry.  then run cold water over eggs
- Peel eggs and set aside
- mashed red onion, galangal, coriader, salt
- boil water ind saucepan. add mashed seasoing, indonesian bay leaf, palm sugar and soy sauce
- boil until coocked if quail eqqs change brown color. lift and colled
- skewrs quail eggs like picture and serve

http://indonesiaoriginalrecipes.blogspot.com/

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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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common snakehead satay

common snakehead satay

http://indonesiaoriginalrecipes.blogspot.com/

ingredient common snakedhead satay :

- 500 grm common snakehead ( scientific name : Channa striata ) , cut in topiece and clean and drain

seasoning common snakedhead satay :

- 4 tablespoon honney

- 1 tablespoon tamarind water

- 1 talespoon tomato sauce

- 2 tablespoon soy sauce

- 1/2 tea spoon ginger ( grated )

- 3 tablespoon instant seasoning satay

http://indonesiaoriginalrecipes.blogspot.com/

how to make common snakedhead satay :

- tamarind water, honney , tomato sauce soy sauce, instan seasoning satay and ginger mix together

- coat and soak fish with seasoning until 30 minutes

- oven fish until 40 miutes, and serve

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fried shrimp butter

fried shrimp butter

fried shrimp butter

ingredient/seasoning fried shrimp butter :

- 1 1/2 cm ginger ( be shredded )

- 2 garlic ( shredded )

- 1 tbs pepper powder

- 1 tbsp lime juice

- 500 grm tiger shrimp

- 2 tbsp butter

How to make fried shrimp butter :

- gingger, garlic, pepper powder, lime juice and butter mix together

- coat shrimp with seasonings, let stand 1 hour until the spices to infuse

- head butter, fried the shrimp until change colour. lift and drain

- serve with tomato sauce

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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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woku chicken ala manado ( ayam woku manado ) recipes indonesian

woku chicken ala manado ( ayam woku manado ) recipes indonesia

woku chicken Ingredients

1 Chicken-cut, 1 tsp Salt, 150 ml Water       

5 tbsp Frying oil, 2 Lemongrass-bruised         

2 tbsp Lime juice, 30 Lemon basil leaves        

½ tsp Sugar, 100 ml Coconut milk 

    

Thinly sliced:                                        

7 Kaffir lime leaves, 1 Pandan leaf              

5 Green chilies, 1 stalk Turmeric leaves     

3 Green onions

Grind into a paste:

6 Candlenuts, 2 cm Turmeric

4 Bird`s eye chilies, 2 tsp Salt

3 cloves Garlic, 3 cm Ginger

3 Cayenne peppers, 7 Green chilies

8 Shallots, 1 Tomato

How to make

 Rub the chicken with salt & lime juice; let it stand for 30 mins; then fry until half cooked.

 Sauté the spices paste with oil. Stir in the chicken & other ingredients with the exceptions of basil leaves & green onions. 

 Pour in the water & coconut milk; bring to a simmer. Cook until the chicken tender & the gravy reduced; add in basil leaves & green onions, cook for 2 mins.

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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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Meat and Grated Curry ala makasar ( pallu basa ) indonesian recipes

Meat and Grated Curry ala makasar ( pallu basa ) Indonesian Recipes

Pallu basa Ingredients:

3 tbsp Oil

2 stalks Lemon Grass, bruised

1/2 nutmeg Nutmeg

3 Cloves

5 cm Cinnamon stick

1 kg Beef, cut into pieces (1 X 3 X 5 cm)

150 g Shredded coconut, roasted, ground

1 liter Coconut milk from 1 coconut

2 tbsp Tamarind juice

Spices (ground):

2 tbsp Coriander

1/2 tbsp Peppercorns

1 tsp Cumin

1/4 tsp Aniseed

100 g Red chili peppers

8 Shallots

1 1/2 tsp Chopped ginger

1 tbsp Chopped galangal

1 tsp Salt

How To Make Pallu basa :

Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.

Add beef and stir.

Then add roasted coconut and coconut milk.

Simmer and stir from time to time until the beef is tender and the gravy has thickened.

Add the tamarind juice and simmer over low heat for 5 more minutes.

Serve hot.

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besengek chikcen ( Ayam Besengek ) indonesian recipes

besengek chikcen ( Ayam Besengek ) indonesian recipes

Besengek chicken Ingredients:

500gr chicken broiler or fryer

2 tsp salt

3 tbsp vegetables oil or margarine

2 clove garlic, chopped finely

2 red chilies, crushed

1 tsp ground coriander

pinch of ground cumin

1 tsp ground laos

2 candlenuts, grated

1/2 tsp shrimp paste

2 tbsp coconut, desiccated or freshly grated

2 cup coconut milk from 1 coconut

1 tsp brown sugar

1 tbsp tamarind juice

How To Make besengek chicken:

Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.

Add onion and garlic to chicken and fry until onion turns medium brown.

Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

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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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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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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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