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.

Read More >>

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.

Read More >>

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.

Read More >>

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

Read More >>

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.

Read More >>