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Showing posts with label vegetarian food. Show all posts
Showing posts with label vegetarian food. Show all posts

tofu vegetarian steak ( steak tahu vegetarian )

tofu vegetarian steak ( steak tahu vegetarian )

tofu vegetarian steak ( steak tahu vegetarian )

oke tis time indonesian original recipes will share how to make tofu vegetarian steak
tofu is a product from soybean which is the source Texturized vegetable protein (TVP).
usualy often use alternate to meat for vegetarian.

ingredients tofu vegetarian steak ( steak tahu vegetarian ):

- 150 gram tofu
- 1 egg
- 1 ons bread flour
- 2 potato, leghty sliced, fry
- 1 carots, leghty sliced, boiled
- 5 bean, boiled
- 3 redonion ( blended )
- 2 garlic ( blended )

ground spices tofu vegetarian steak :

- 1/4 teaspoon nutmeg
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoons MSG ( Optional )
- 2 tablespoon tomato sauce
- 3 tablespoon chillie sauce
- 2 tablespoon mayonaise

how to make tofu vegetarian steak ( steak tahu vegetarian ) :

- mix together tofu, blended red onion and garlic
- add nutmeg, pepper, salt and mix together again
- mold like picture
- mix egg and sugar, to dip dough, lift and sprinkle bread flour
- fry until change colour ( yelow brown ) and lift and dry

how to make sauce tofu vegetarian steak ( steak tahu vegetarian ) :

- preheat the pan, add tomato sauce, chillie sauce, mayonnaise, msg, sugar and water
- coocked until boiling and lift

button mushrooms bakwan ( bakwan jamur kancing )

button mushrooms bakwan ( bakwan jamur kancing )

button mushrooms bakwan ( bakwan jamur kancing )

now indonesian original  recipes (
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 )

to 15 pieces


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

Fried Tempeh in spicy sauce ( Kering tempe ) Indonesian recipes

Fried Tempeh in spicy sauce ( Kering tempe ) Indonesian recipes

-  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

-   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.

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

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
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.

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.

tofu balado ( tahu balado )

tofu balado ( tahu balado ) ingredient:
250 grams tofu, cut into 2x2 cm
2 bay leaves
3 cm galangal, crushed
150 ml of water
1 tablespoon soy sauce
3/4 teaspoon salt
1 teaspoon brown sugar
3 tablespoons oil for sauteing

tofu balado ( tahu balado ) Seasoning Mashed:
5 red onions
3 cloves of garlic
6 large red chilies
4 pieces of red chili

How to make tofu balado ( tahu balado ):
Fried tofu over high heat until. Set aside.
Heat the oil. Saute the mashed spice rough, bay leaves, and galangal until fragrant.
Add the tofu. Stir well.
Enter soy sauce, salt, and brown sugar. Stir well. Pour water. Cook until absorbed.

guling tofu ( tahu guling )

guling tofu ( tahu guling ) Ingredients:
4 tofu small, know each sliced ​​into 8 pieces
4 tempeh wrap, sliced ​​by know
3 cabbage leaves, chopped fine
1 cup bean sprouts long
6 cups of hot water
2 cups cooking oil
Red crackers taste

guling tofu ( tahu guling ) seasoning :
3 kaffir lime leaves
3 cloves of garlic
7 shallots
4 pieces of cayenne pepper
1 cup soy sauce
2 teaspoons brown sugar
1 teaspoon salt
Fried onions to taste

How to cook guling tofu ( tahu guling ) :

Tofu, tempeh, crackers and fried shallots.
Sliced ​​cabbage and sprouts leaves brewed with hot water. Finely sliced ​​kaffir lime leaves.
Soy sauce and boiled water.
Duhaluskan Maukkan garlic, cayenne pepper cut into short pieces, sugar, salt, fried shallots and a little lime leaves, then boiled until cooked.

balado eggplant ( terung balado )

Balado eggplant was very tasty, what more if cooked with spicy seasoning. Maybe you should make it with  ingredients and easy way. Because of my recipes are very easy and definitely delicious it ..

balado eggplant recipe

balado eggplant ingredients   :
4 pcs of eggplant purple

balado eggplant seasoning  :
4 spring onions
2 cloves of garlic
10 curly chili
10 large red chillies
2 pcs tomatoes
Salt and sugar to taste

How to Make balado eggplant :

Purple eggplant slices each into 4 sections of approximately 10cm, cut each piece lengthwise into four sections.

Soak the eggplant slices into the water so that eggplant does not change color. Then in fry until cooked.

Peel the onion and garlic. Prepare chili curly, big red chili, and tomato.

Grind until smooth then add the sugar and salt to taste
After a smooth flavor and ripe eggplant, sauteed seasoning with oil that has been heated until fragrant.

Then input eggplant and stir until evenly distributed.

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.


cucumbers salad ( salad timun )

cucumbers salad ( salad timun ) recipes

2 cucumbers
2 teaspoons brown sugar
1 teaspoon sambal oelek, chili paste
2 teaspoons lime juice
3/4 green onion, finely chopped
white pepper

how to make cucumbers salad ( salad timun ) :
1 Peel the cucumbers, cut in half and remove the seeds.
2 Half them again and slice them up in approx 1/2 inch pieces.
3 Mix with all the other ingredients, cover and put in the fridge for at least an hour.
4 Take it out of the fridge and taste, if you want to, add more limejuice, sugar or sambal oelek.

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


tempeh balinese flavour ( tempe bumbu bali )

Tempe is a traditional Indonesian dishes are made from raw soy inexhaustible variations on how to cook. dry fried tempeh, dried tempeh, tempeh vegetables, and traditional spices added.
This time we will make Tempe Goreng Bumbu Bali which of course uses the typical spice island of Bali which is guaranteed to arouse your appetite.

1 package tempeh, cut into pieces
  2 stalks lemongrass, crushed
4 tablespoons soy sauce
½ teaspoon of salt
1 teaspoon sugar
150 cc of water
Cooking oil to taste

Spices that are:
5 pieces of red chili
3 eggs hazelnut
1 ½ teaspoon of sour
2 cloves of garlic
5 red onions

How to Make Tempe Bumbu Bali:
1. Fried tempeh until cooked browned. Remove and drain
2. Saute ground spices and lemongrass until fragrant, enter salt water, sugar and soy sauce. Cook until boiling
3. Enter fried tempeh, and cook until sauce thickens slightly, lift
4. serve

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


sudanese salad ( karedok )

50 gr/2 oz long bean, cut into 0.5 cm length
2 white cabbage leaves, finely shredded
100 gr/3.5 oz beansprouts, brown ends discarded
3 small green round aubergines / eggplants, quartered, finely sliced
100 gr/3.5 oz cucumber, quartered, finely sliced
A handfull of indonesian basil leaves / kemangi
50 ml/2 fl.oz vegetable oil

100 gr/3.5 oz roasted peanut, blended
3 small red chillies / birds chillies,
1 large red chilli, chopped
2 cm kencur (lesser Galangale) or 1/4 tsp kencur powder
1/2 cm  hard shrimp paste / terasi
1 tbsp thick tamarind water (1 tsp tamarind pulp soak in 1 tbsp water)
1 tsp brown / palm sugar
1/2 tsp salt
50 ml/2 fl.oz hot water


Peanut Dressing: Grind the chillies, kencur and dried shrimp paste in a mortar or grinding stone untill fine.
Add the tamarind water, brown sugar, roasted peanut and grind all together untill smooth.
( Other alternative: Put the mentioned above ingredients in a blender and blend untill smooth).
Transfer in a bowl, add the hot water a little bit at a time, stir and mix them well with a spoon.
Ensure you have a smooth thick sauce at the end. Add sugar and salt to taste.
For vegetables: Wash and cut as required, mix them well.
Put the mixed vegetables in a serving dish. Pour the peanut dressing over them. Mix them well.
Garnish with basil leaves and serve with rice and kerupuk ( shrimp crackers) if you preferred.

fried tempeh and tofu ( tempe dan tahu goreng )

250 gr/ 10 oz tempe
250 gr/10 oz tofu
Oil to deep fry (approx. 150 ml)

For Marinade:
1 clove or 2 cloves small garlic
1 tsp coriander seeds or 1/2 tsp coriander powder
1 tsp salt or to taste
100 ml cold water


Fried Tempe:
Slice the tempe & tofu in 1cm thinly rectangular shapes or as desired. Put aside.
For Marinade : Grind garlic, koriander & salt in a mortar / grinding stone and grind until smooth.
Add 100 ml cold water. Stir to mix. Try the taste & add more salt if necessary.
(The above step is necessary to get the optimum saltines.)
Soak the tempe & tofu in the mixture one by one with your hand. Make sure both side are marinated well. Put aside for 15 minutes..
Heat enough oil in a frid-pan on a medium heat.
Deep-fry the sliced tempe then tofu in a hot oil until gold brown. Pat-dry with kitchen paper if necessary. Serve hot.

sauteed papaya flower original manado ( tumis bunga pepaya manado ) vegetarian

This is one of the vegetarian food that originated from Manado, Indonesia.

Sauté vegetables papaya flower is often cooked by Manado and surrounding communities, not too bitter taste could even cooked not bitter at all makes this increasingly popular cuisine by outsiders if holidays to Manado Manado.

150 grams of papaya flowers
100 grams of papaya leaf
3 tablespoons cooking oil
8 grains of red onion, thinly sliced
5 cloves garlic, thinly sliced
10 pieces of curly red chili, thinly sliced
8 pieces of red chili, thinly sliced
3 cm galangal, crushed
3 bay leaves
1 tsp salt
½ tsp sugar
100 grams of anchovies field, briefly soak, dry fried

How to make
flowers and papaya leaves boiled with a little salt separately. Lift and squeeze.
da saute onion and garlic until fragrant ripe. Add chilli, galangal, and bay leaf, stirring until wilted.
enter papaya flowers and leaves and stir well. Add salt and sugar and stir well. Enter the anchovy has been fried, stir well. Lift.

soup tamarind vegetables ( Sayur asam ) Vegetarian food

75 g Nuts Long,
75 gr Pumpkin Siam,
1 pcs Young Corn
1 pcs Sweet Corn
50 grams Peanuts
75 gr Melinjo
3 pcs Red Chili
3 cm galangal
3 lbr Leaves Greeting
75 gr Acid Young
1000 ml water
5 tbsp Sugar
3 tsp salt

7 pcs Shallots
3 cloves of Garlic
3 pcs Red Chili
50 grams Peanuts

INGREDIENTS 2 (soak and stir):
25 gr Tamarind
100 ml Hot Water

1. Boil water and add Iengkuas, bay leaves, young sour, salt, sugar, and cook until boiling seasoning.
2. enter all INGREDIENTS  (1 & 2), and cook until done.
3. Serve in warm.


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

corn soup

3 pieces of young maize (thinly - sliced​​)
2 btr chicken eggs
300 g Carrots (thinly - sliced​​)
300 g Cauliflower (sliced ​​- sliced​​)
100 grams of ground beef
3 lbr Spring onion (thinly - sliced​​)
1 stalk celery (thinly - sliced​​)
5 cloves red onion (thinly - sliced​​)
2 cloves garlic (thinly - sliced​​)
Salt, nutmeg and pepper to taste
Enough water

How to cook:

Saute onion, garlic, nutmeg, pepper and ground beef until fragrant.
Enter the water, add corn, carrots, cauliflower, leeks and celery.
When the vegetables are cooked, put the beaten eggs into it.
Stir until completely mixed eggs with vegetables.
If the egg looks ripe, lift and serve hot - hot.
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