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

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).


griled rica tempeh ( tempe rica bakar ) indonesian recipes

for you vegetarians, who do not eat meat., the recipe for this one is worth to try.,
the taste is not lost with rica rica chicken . nah recipe this time in accordance with its title rica tempeh,. basic ingredients of this recipe is tempeh, with additional rica rica seasoning ., making this a very tasty to eat.,

griled rica tempeh ( tempe rica bakar ) indonesian recipes:

griled rica tempeh ingredients:
• 400 g tempeh, briefly steamed
• 2 pieces of lime leaves, discard the bones leaves, thinly sliced
• 1 stalk lemongrass white part, sliced ​​thin oblique
• 1 leek, thinly sliced
• 250 ml of water
• 1 tbsp vegetable oil for sauteing
• 1 tomato, deseeded chopped

griled rica tempeh spice, puree:
• 6 red onions
• 3 cloves of garlic
• 10 pieces of curly red chili and cayenne pepper (to taste)
• 1 cm turmeric fuel
• 1 cm ginger, grated
• 1 tbsp lemon airjeruk
• Salt to taste

how to make griled rica tempeh :

1.  tempeh Cut into 2 x 4 x 5 cm, set aside.

2. fill tempeh in a pan, put spices, lime leaves, lemongrass, and scallions. Pour in water, stir, and cook until the spices to infuse and water run out.

3. Prepare charcoal, roasted marinated tempeh until cooked and dried herbs, put in a serving dish.

4. Heat oil and saute the rest of the spices and tomatoes until cooked.

5. Serve grilled tempeh

6. do not forget to sprinkle with seasoning


Baked Eggplant Teriyaki Sauce ( terung saus teriyaki )

eggplant (Solanum melongena) is one of the flowering plant belonging to the plant "nigthshade". In the UK, also known as aubergine eggplant, brinjal, brinjal eggplant, melongene, garden egg or guinea squash, and is the essential ingredient in the manufacture of Moussaka and Ratatouille.

Eggplant is related to tomatoes and potatoes. Eggplant was originally cultivated in India derived type called wild eggplant or bitter thorn apple (Solanum incanum).
Raw eggplant has a bitter taste, but when cooked will give a soft texture and distinctive flavor. For the process of eggplant should be cut after then salted, rinsed and drained and. This process is called "degorging" and aims to soften, remove the bitter taste, and reducing the amount of fat absorbed during cooking.

Eggplant include foods that are low in calories, fat and sodium, high in fiber but its food. In 100 g of eggplant contains only about 24 kcal, 0.2 g fat, 2 mg of sodium, and 3.4 g of dietary fiber (15% RDA).

Baked Eggplant Teriyaki Sauce for 2 servings

Baked Eggplant Teriyaki Sauce ingredient :
200 g purple eggplant (cut in half lengthwise; sprinkle with salt, rinse and drain)

ingredient teriyaki sauce
1/2 cup (150 g) soy sauce
2 tablespoons soy sauce
1/2 cup brown sugar
1-2 cm ginger (finely chopped)
2 cloves garlic (finely chopped)
2 tbsp honey
3 tbsp balsamic vinegar
1/4 cup water
1 tsp sesame oil

how to make Baked Eggplant Teriyaki Sauce
1. How to make teriyaki sauce: Mix the soy sauce, soy sauce, brown sugar, honey, water, sesame oil and apple cider vinegar to the pan while heated with a small flame. Stir well. Add ginger and garlic. Stir well. Bring to a boil briefly. Lift.
2. Spread eggplant teriyaki sauce on the surface. Let stand about 15 minutes.
3. Bake in oven at 180 C for approximately 10 minutes or until done.
4. Lift. Serve.

The nutritional value of one serving
Calories: 86.6 kcal
Fat: 1.1 g
Carbohydrates: 15.7 g
Fiber: 3.6 g
Protein: 3.4 g

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.


green bean soup ( sayur buncis )

green bean soup ( sayur buncis ) ingredient:
150 grams of green beans, sliced ​​oblique 4 cm
150 grams squash, shredded shredded
10 pieces of red chili intact
2 stalks lemongrass, take the whiteness, crushed
2 cm galangal, crushed
2 bay leaves
3 sheets of orange leaves, discarded bones
3 large red chilies, seeds discarded, finely sliced
2.5 teaspoons of salt
1 teaspoon brown sugar
750 ml coconut milk diluted juice from the remaining coconut milk
500 ml thick coconut milk from 1 coconut
3 tablespoons oil for sauteing

green bean soup ( sayur buncis ) seasoning:
10 grains of red onion
3 cloves of garlic
6 large red chilies
3 pieces of curly red chili
2 cm turmeric, burned

how to make green bean soup ( sayur buncis ):
Heat the oil. Saute ground spices, lemon grass, galangal, bay leaves, and lime leaves until fragrant. Enter the red chili. Stir until wilted. Add beans, squash, banana, and red chili sauce. Stir well.
Add salt, sugar, and coconut milk diluted. Cook until boiling. Pour the thick coconut milk. Cook until done and pervasive.

spinach soup ( sayur bayam )

spinach soup ( sayur bayam ) recipes
This time we share how to make dishes spinach combined with the usual corn or we often see. Not only healthy but also much preferred vegetable.

ingredients spinach soup ( sayur bayam ):
3 connective fresh spinach
3 pieces of baby corn, the corn is cut into four, or combed
6 spring onions, sliced
fingerroot 2cm
2 stalks celery, sliced
2 teaspoons sugar
1 tablespoon salt
1500 cc of water
1 tomato,

How to make spinach soup ( sayur bayam ):
Boil the water. Enter onion andfingerroot. Boil until fragrant.
Add the carrots and corn. Cook until tender.
Add tomatoes, salt, and sugar. Cook until boiling.
Enter spinach. Cook until done.

Manado porridge ( bubur manado )

Tinutuan or Manado porridge is a typical Indonesian food from Manado, North Sulawesi. Some say tinutuan is the typical food Minahasa, North Sulawesi. Tinutuan is a mixture of various kinds of vegetables, do not contain meat, so that the food could be a food interaction among social groups in Manado. Tinutuan usually served for breakfast along with a variety of complementary cuisine.

ingredients Manado porridge ( bubur manado )  :
     200 g rice, washed, drained
     2 L of water
     1 1/2 tsp salt
     100 g of red sweet potatoes, peeled, diced 1 cm
     100 g pumpkin, peeled, cut into 1cm dice
     300 g of shelled corn
     50 g of young leaves melinjo, wash
     50 g spinach leaves, washed
     25 g basil leaves, washed

Supplementary ingredients: (optional)
     150g salted fish, cut into ½ cm dice, wash, fry until dry.

Sambal Dabu-Dabu, mix together:
     4 pieces of red chili, thinly sliced
     6 fruit cayenne pepper, thinly sliced
     4 red onions, cut into ½ cm dice
     1 red tomato, diced ½ cm
     2 tablespoons lime juice
     1/2 tsp salt

How to make Manado porridge ( bubur manado ) :
Cook the rice with water and salt until half-cooked. Enter the red potatoes, yellow squash, and corn and stir well. Cook again until soft.
Add the remaining vegetables, while stirring gently until cooked and thick. Lift.
Serve porridge with complementary and Sambal Dabu-Dabu.

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


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.
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