Javanese Sweet Chicken in Spicy Sauce ( semur ayam jawa ) indoneisan recipes

Javanese Sweet Chicken in Spicy Sauce ( semur ayam jawa )

Ingredients:

1 chicken

4 onions

2 cloves garlic

2 red lomboks (large chilies)

2 tbsp kecap manis (dark sweet soy sauce)

1 lime (juice)

3 cloves

250 ml chicken stock (see recipe)

salt to taste

3 tbsp oil

How TO Make:

1. Cut the chicken into large pieces.

2. Cut the onions and the garlic fine.

3. Slice the lomboks into small rings.

4. Rub the chicken in with the kecap and the lime juce.

5. Heat in a wok the oil and fry the chicken golden brown.

6. Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.

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Cow's Foot Curry ( Gulai Kikil ) indonesian recipes

Cow's Foot Curry ( Gulai Kikil ) indonesian recipes

Ingredients:
1 Foot of cow
4 cups Coconut milk
1 Turmeric leaf
2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".
2 Kaffir lime leaves
1 stalk Lemongrass


Blended spices:
1 tbsp Blended red chilies
2 cm Turmeric
5 pcs Candlenuts
2 cm Laos / Galangal
6 cloves Garlic
10 pcs Shallots

How To:
1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.
2. Remove the bones and then cut the meat into small sizes according to your preference.
3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.
4. Add the meat pieces and cook until the coconut milk thickens and oily.
5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.
6. Lift.

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Coconut Curry Vegetable (sayur lodeh) indonesian recipe

Coconut Curry Vegetable  (sayur lodeh) indonesian recipe

Coconut Curry Vegetable  (sayur lodeh) indonesian recipe

Ingredients:

1/2 head cabbage

2 carrots

1/2 turnip

250gr firm tofu

1 1/2 cups cut green beans

1 1/2 cups coconut milk

2 cups water

Spice blend:

2 tablespoon chili paste

2 teaspoon shrim paste (belacan)

2 mediums onions

4 garlic cloves

2 stalks lemongrass

17 small dried shrimp, soaked in hot water to soften

1 inch fresh ginger

1 teaspoon corriander powder

1 teaspoon turmeric

1 teaspoon cumin

1 tablespoon chili powder

4 tablepsoon oil

Preps:

Chop all the spice blend ingredients and add them to the blender, except.

the chilli powder. Blend it into a paste.

Combine coconut milk and water to form "thin coconut milk". Cut all the.

vegetables into small cubes and sticks.

After all the spices are blended, add chilli powder according to your.

tastes. Fry it in oil till the oils in the paste ooze out. Don't burn it...

Add thin coconut milk and bring it to a gentle boil. Dump in all the.

vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.

Serve Sayur Lodeh with hot rice.

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Squid in Padang Sauce ( Cumi saus padang ) indonesian recipes

Squid in Padang Sauce ( Cumi saus padang ) indonesian recipes

Ingredients:

500 g Medium sized squid

1 tbsp Lime juice 

3 Oil for stir frying

1 Turmeric leaf

1 False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka

2 stalks Lemongrass

Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots 

1 1/2 cm Ginger

How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

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Habang Chicken ( ayam masak Habang ) Indonesian Recipes

Habang Chicken ( ayam masak Habang ) Indonesian Recipes

Ingredients:
2.4 lbs Chicken
1 tsp Salt
1 tsp Tamarind Water
500 ml Water
2 tbsp Sweet soy sauce
3 pcs Chopped tomatoes
2 tsp Javanese palm sugar
Cooking oil


Spices:
l50 gr Red chilies
12 Shallots
6 cloves Garlic
2 tsp Shrimp paste
2 cm Ginger
2 cm Lesser galangal
2 tsp salt


Instructions:
1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.
2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.
3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.
4. Remove and drain.
5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.
6. Add the fried chicken, stir, and pour water.
7. Add sweet soy sauce, sugar, tomatoes and palm sugar.
8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

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west java sambal godog ( sambal godong jawa barat ) indonesian recipes

west java sambal godog ( sambal godong jawa barat ) indonesian recipes

INGREDIENTS:

2 tablespoons oil, for sauteing.

1 It coconut milk from 1 coconut.

1 vertebra galangal, crushed.

2 bay leaves.

1 stalk lemongrass.

250 gr green beans, sliced ​​into flower.

200 g potatoes, diced.

250 grams of red beans, boiled briefly.

100 gr melinjo skin

seasoning on mashed: 

1 tbsp dried shrimp, pour boiling hot water. 

5 pcs red chili. 

5 pcs red onion. 

3 cloves of garlic. 

1 vertebra turmeric, toasted. 

Salt to taste. 

Sugar to taste.

How to make :

1. Saute until fragrant seasoning mashed, add galangal, lemongrass greetings and stir well. 

Pour coconut milk, boiled until boiling. 

2. add the vegetables and cook until done.

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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.

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seafood fried rice ( nasi goreng seafood ) indonesian recipes

seafood fried rice ( nasi goreng seafood ) indonesian recipes

seafood fried rice ( nasi goreng seafood ) indonesian recipes

ingerdient
500 gr of white rice
2 eggs
6 pieces of small shrimp that has been peeled
1 piece of squid ink being discarded, cut into round
1 leek is cut round
2 pieces of red chilli, remove its contents, sliced ​​menyerong
2 tablespoons soy sauce
2 tablespoons tomato sauce
butter to taste

Mashed Seasoning Ingredients:
5 red onions
3 cloves of garlic
1 teaspoon salt
1/2 teaspoon sugar
1cm hard shrimp paste

Garnish :
tomatoes
lettuce
shrimp crackers

Direction:

Heat the butter, then add the spices that have been mashed and red pepper, then cook until fragrant.

Add rice, squid and shrimp, then stir to mix.

add soy sauce, tomato sauce stir together perfectly.

Lift and special fried rice ready to serve while warm. add fried onions

garnish :
tomatoes
lettuce
shrimp crackers

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ice tamarind recipe ( es asam jawa ) indonesian recipe

ice tamarind recipe ( es asam jawa ) indonesian recipe

Ingredients :
• 250 grams tamarind
• 1 ltr of water

suplementary :
• 100 gr sugar
• 500 ml soda water
• ice cubes

1. Wash tamarind, then boiled with ari, until boiling and crushed tamarind.
2. Then strain, put into the pot.
3. Sugar cooked with a bit water, until dissolved, then strain, and put in a pot of water that has been strain tamarind.
4. Cook returned to a boil, remove from heat and let cool.
5. Once cool put it in a glass, add ice
6. Serve

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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 .

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sweet sour tofu ball ( bola tahu asam manis )

ingredients:
200 gr tofu mashed
100 grams of minced chicken
3 tbsp sago
1 leek, finely chopped
1 egg
Salt, pepper to taste
Cooking oil to taste

Sweet and sour sauce:
2 tablespoons butter
Bh ½ onion, finely chopped
2 cloves garlic, finely chopped
6 tbsp tomato sauce
2 tablespoons chili sauce
50 ml of water
Salt, sugar, pepper powder to taste
100 gr peas

How to Make Ball-Ball Recipes Sweet Sour Tofu:
Mixed know, minced chicken, corn, green onion, egg, salt, pepper powder.
Take one teaspoon of dough, round it off. Fried balls out until cooked. Remove and drain.
Sweet and sour sauce:
heat the butter. Saute onion, garlic until fragrant.
Enter the tomato sauce, chili sauce, water, salt, sugar, pepper. Cook until done.
Enter the peas, stir well. Lift.
Put the Sweet & Sour Tofu Ball Ball in a serving dish, pour the sweet and sour sauce.

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Ikan Ceng Cuan (Braised Ginger Fish)

Ingredients:
500 g whole barracuda (can be substitued for king fish, in this case I used whole scaled and guts cod
key lime/lime/calamansi (I used calamansi) for removing the fishy smell
a small amount of salt
5 shallots (use 3 if you have the bigger size of shallot), thinly sliced
5 cloves garlic, thinly sliced
4 centimeter ginger root, scrapped and julienned
3 tablespoons kecap manis (Indonesian sweet soy sauce)
2 tablespoons tauco (fermented soy beans)
1 teaspoons ground white pepper
2 red cayenne peppers, roughly chopped
1 teaspoon raw canesugar (if you need it)
2 teaspoon salt (if you need it)
2-3 tablespoon cooking oil
200 mL water

Garnish:
Angle Cut of Red Cayenne Peppers

Methods:
1. Rinse off your scaled and guts fish. Pat dry. Squeeze key lime/lime/calamansi over the fish. Rub a small amount of salt on fish.
2. Deep fry the fish until light brown not overly dry. Removed and drained. Lay fried fish on a piece brown paper to absorb the oil.
3. Heat up a wok at medium high. Add cooking oil. Stir fry shallot, garlic and ginger until yellowish or you can smell the aroma in the air.
4. Add tauco and kecap manis. Keep stirring and cook until kecap manis mixture is caramelizing and bubbling.
5. Add water, ground white pepper. Stir. Taste the sauce. Season with sugar and salt if you need it. Bring to a boil. Add fish and chilies.
6. Remove from heat. Plate the fish and sauce.

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grilled chicken butter ( ayam bakar mentega )

Ingredients grilled chicken butter :
3 pieces of chicken thigh upper bottom
1 teaspoon lemon juice

Deep soaking Ingredients:
3 cloves garlic, crushed
2 cm ginger, crushed
3 tablespoons soy sauce
2 tablespoons tomato sauce
1 teaspoon soy sauce
3/4 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons margarine, melted

How to make grilled chicken butter :
Separate the chicken from the bones. Set aside
Marinate the chicken with lime juice. Add the marinade ingredients. Let stand 1 hour.
Grilled chicken on oiled pan surging while the marinade ingredients until fragrant. Cut into pieces.

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Grilled Chicken Roll ( Ayam Gulung Panggang )

Ingredients:
200 grams of chicken breast fillets, thinly sliced
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper

Ingredients Fill:
100 grams of Japanese cucumber, seeds removed, sliced ​​length
100 grams of carrots, sliced ​​matchsticks
1/2 teaspoon lemon juice
1/2 teaspoon salt

Deep soaking Ingredients:
2 cloves garlic, finely chopped
2 tablespoons honey
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon chili powder
3 tablespoons margarine, melted

How to make:
Marinate the chicken with lemon juice, salt, and pepper. Let stand 15 minutes.
Fill: mix the content material. Refrigerate until absorbed.
Take a piece of chicken. You can fill and roll. Tata in heat resistant dish spread with margarine.
Marinade: mix together the marinade ingredients. Rub over the chicken. Let stand 30 minutes.
Oven 45 minutes with a temperature of 180 degrees Celsius until cooked.
Serves 4

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sudanese salad ( karedok )

Ingredients:
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

Peanut-Dressing:
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

Directions:

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.

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CHICKEN IN BANANA LEAF ( Cakep ayam )

Ingredients:
600 gr/1.3 lb Chicken Fillet, washed.
6 Salam or bay leaves
6 pcs Banane leaves

Spice for the paste:
5 shalllots, chopped
3 cloves garlic, chopped
4 small red chillies (optional)
2 cm or 1 tbsp ginger
2 cm lesser galangale or 2 TL lesser galangale powder
2 cm ground turmeric or 2 tsp turmeric powder
1/4 TL Pepper
1 tsp palm sugar , shredded
1 tsp Salt ( or to taste)
4 tsp oil

Directions:

Cut the chicken fillet in a dice shape ( 2x2 cm).
Put all ingredients for the paste in a blender or food processor and blend until smooth.
Add the sliced chicken into the paste and mix well.
Divide the above mixed chicken into 6 portions ( 2- 3 tbsp pro portion ).
Put one portion in the middle of banana leaf, add bay leaf then wrap it properly.
Secure the wrapping with tooth pick or stapler.
Steam it for 30 minutes until the chicken well cooked.

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fried tempeh and tofu ( tempe dan tahu goreng )

Ingredients:
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

Directions:

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.

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FRIED AUBERGINES WITH COCONUT MILK SAUCE ( terung saus santan )

Ingredients:
2 purple aubergines / eggplants, weighing about 300 gram/10 oz
400 ml/ 14 fl.oz thick coconut milk
5 shallots, finely sliced
3 cloves garlic, finely sliced
2 tomatoes, slice to taste
1 spring onion, finely sliced
1 tsp sugar
1 mild vinegar
pepper to taste
salt to taste
oil for frying


Spice for the paste:
2 large red Chillies, de-seeded, chopped
1/2 tsp roasted shrimp paste / Terasi (optional)

Directions:

Cut the aubergines/ eggplants in half lengthways. If too large then cut in quarters.
(If necessary soak aubergines in a salty water to prevent the brownish colour, rinse & dry them properly).
Heat the oil in a wok and deep-fry the aubergines until it's white colour turns to brown. Set aside to drain.
Put all ingredients for the paste in a mortar/grinding stone and grind until smooth.
Heat 2 tbsp oil in a wok & strir-fry the spice paste, sliced shallots & garlic. Stirring all the time until fragrant.
Add the coconut milk & bring to boil.
(Stir occasionally to prevent the coconut milk getting burn).
Adjust the seasoning. Add the vinegar, salt and sugar.
Continue to simmer until the sauce is quite thick.
Add the sliced tomatoes & spring onions. Simmer for about 1-2 minutes only to prevent overcooked.
Put the fried aubergines on a serving plate & pour the sauce over them evenly. Serve right away.

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skoteng seaweed ( skoteng rumput laut )

Healthy Drinks Sekoteng Seaweed is suitable when his cold. The rainy season is the most cool if you enjoy a warm drink in the afternoon. Well, you can serve drinks sekoteng this seaweed. javanese mostly make this drink.

ingredients:
100 grams of fresh seaweed
150 g pineapple, cut fan
100 grams and fro, boiled
150 grams of sugar
1/8 teaspoon salt
150 grams of ginger, burnt, crushed
3 cm cinnamon
1,500 ml of water

How to make:
- Boil the water, sugar, salt, ginger, and cinnamon over low heat until fragrant. Remove and strain.
- Bring to the boil again with kolang forth. Cook until done.
- Enter the pineapple. Stir well. Cook until half wilted. Lift. Add seaweed.
- Serve warm

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goat satay (sate kambing)

Ingredients:
500 gr diced goat meat

dip seasoning
50 grams half-ripe pineapple fruit, finely grated
100 gr Peanut, Fried and puree
2 tablespoons sweet soy sauce

soy sauce
10 red Chillies Rawit
10 Shallots, thinly sliced
2 pieces of red tomatoes, cut into rough
5 tablespoons sweet soy sauce

How to make:

1. Combine all seasoning ingredient dye, stir well and set aside
2. Stick a meat goat (should diselengi lard) with a skewer.
3. Dip to coat with grated pineapple and peanut sauce.
4. Grilled over charcoal until done.
soy sauce
5. Coarse chili grind. Put on a plate with soy sauce, red onions and tomatoes.
6. Serve the fried goat satay with soy sauce.

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