IndonesianCuisine

One of the most easy recipe in Javanese traditional cculinary.
Here we go.

Original Name and Region : Tahu Petis/ Central Java

Ingredients :

- 3 pcs block of white tofu, slices them into 1inch (2cm) thick each.
- vegetables oil to cook.

for sauce filling:
- 2 tbsp black shrimp paste
- 2 pcs garlic
- 1/4 tbsp pepper powder
- 2 tbsp sweet soysauce
- 1 tbsp vegetable oil

for additional you can add chillis.

How to cook:

1. Fry the tofus into frying pan until brown colour.
2. Put oil into frying pan and put all sauce filling ingredients and then mix them until cooked.
3. Put the filling sauce into each tofus by slice in the middle inside of tofu and filling it with spoon.
4. Enjoy the Tahu Petis with some chillis. :D

Original Name : Putu Ayu

Ingredients:

2 chicken egg
150 grams sugar
1 tbsp cake emulsifier
200 ml coconut milk
200 grams wheat
colour-dye for food
1 / 2  shredded coconut
salt

How to make:

1. Steamed coconut first  about 10 minutes , add a bit salt , stir it, put it into mold  , push it , set aside.
2. Mixture eggs , sugar , cake emulsifier, shake with high speed up to inflate and white march , put wheat alternately coconut milk little bit , shake up in low speed , added food dye , stir them , pour in mold.
3. Heat broiler/steamer into steamy, put the dough that already in the mold into it, steam it about 10-15 minutes, 1 recipe for 20 portions.

Hi...
as I promised to you.....
here is the one of Sago recipe....

Real Name : Papeda Kuah Sayur Origin       : Maluku and Papua

Material Cuisine:
- 200gr sago palm sugar, sifted
- 200cc of cold water
- 2 tablespoons lime juice
- 700cc hot water
- 400gr chicken
- 3 pcs carrots diced
- 4 pcs red onion
- 3 cloves garlic
- 3 pcs red chilli, finely sliced
- 2 tablespoons butter
- 200cc water
- 2 tablespoons sliced ​​seldri
- a bit of pepper

How to Cook:
1. Combine sago palm with cold water, lemon juice and salt, mix well while pouring hot water until sago cooked and thickened, then insert it into the heat-resistant dish that has been moistened with water, then chill.
2. Heat the butter, saute onion and garlic until fragrant, add red chillies, chicken and carrots. Cook until chicken changes color, pour the water and season with Royco, and cook until cooked ingredients, last seldri enter and lift.
3. Chop the sago has been hardened and serve with vegetable sauce ingredients from the no.2

Hello...
Meet with me.... ^^



I've traveled arround Indonesia to get the unique recipe....


Okay... This is the famous food not only in their region but also almost in Indonesia....

Do you want the recipe...?
Okay... here we goo...


Real Name  : Udang Petai Balado
Origin          : West Sumatra


Materials:
Pancet Shrimp, 300 g, discard the head, fried
Petai, 10 seeds, split into 2 parts
Tomato, 1 fruit, cut into 8 pieces
Tamarind juice, 1 tablespoon
Shrimp broth, 50 ml
Cooking oil, 2 tablespoons

Seasonings:
Red chili peppers, 5 pieces
Cayenne pepper, 3 pieces
Red onion, 5 grains
Garlic, 2 cloves
Salt, to taste
Granulated sugar, 1 teaspoon

How to cook:
Heat oil and sauté ground spices until fragrant.
Pour broth, water, acids, petai, and tomatoes. Ripe banana and cook until water is shrinking.
Enter the shrimp, and cook until flavors mingle. Lift it and Serve.

For 2 Portion

This is an Info about culinary of East of Indonesia....
Papeda or as known as Sago Palm Porridge is a Primary food in Maluku and Papua.

Sago Porridge, and how to take it

Papeda mainly is made from Sago Flour. Papeda made by native that live in the traditional society

Sago Farmer

Sago Flour made with poubd at Sago trunk. Sago tree that have an 3-5 years is best quality to make a Sago Flour.

Want the recipe...?      



I'll Post it later...

Hi...



This food as known as Rujak Cingur, it has a sweety, spicy, and briny taste.
Okay Let's Cooking.....




Real Name : Rujak Cingur
Origin : Surabaya, West Java

Material:
* 50 grams of watercress that has been cleaned
* 50 grams of bean sprouts
* 75 grams of winged bean (halved lengthwise)
* 75 grams of cucumber
* 100 grams yam
* 50 grams of young mango
* 75 grams of fried tempeh
* 250 grams cingur (bovine nasal cartilage) cow skin, boiled

Seasoning:
* 6 pieces of cayenne pepper or to taste
* 2 tablespoons fried peanuts
* 200 grams shrimp paste
* 1 teaspoon shrimp paste grilled
* 1 banana grated coarse stone
* 1 teaspoon sour
* 50 cc of boiled water

Lets Cooking :
* Boil the kale, and winged bean sprouts until cooked, remove from heat.
* Chop the cucumber, yam, young mango, fried tempeh, fried tofu and cingur, set aside.
* Create a salad seasoning paste: chili puree, shrimp paste, fried peanuts and paste until well blended. Enter the grated banana rock, acid and boiled water, puree again.
* Serve: Mix the spice paste salad with boiled vegetables, fruits, fried tempeh, tofu and cingur. Stir until blended.

Serve with rice or ketupat

Note:
Mix the spice paste salad with vegetables, tofu, tempeh and fruits

material:

500 ml vegetable oil
10 grains of red onion, thinly sliced
5 cloves garlic, thinly sliced
150 grams of dried anchovies dungarees fresh, clean
100 ml of coconut milk 1 / 2 coconut grated peeled
50 ml tamarind water
5 red chilies, seeded and sliced ​​thin oblique
10 pieces (300 gr) tempeh triangles (usually sold with a wrapper leaf or tempeh can be replaced with a plain box and cut into triangles), halved and baked while holding press until slightly bruised.


puree:

7 pieces of red chili sauce
3 cloves garlic
3 cm galangal young
1 stalk lemongrass, white part thinly sliced
2 tablespoons brown sugar comb
1 teaspoon salt


Complement:

200 g bean sprouts, cleaned, washed with boiled water



How to cook:

Heat oil, fry separately onion, garlic and anchovies. lift the drain

Reheat the remaining 3 tablespoons husband fry, saute ground spices until fragrant

Pour coconut milk and tamarind juice, stir until thick seasoning

Enter the red peppers, anchovies, onion, garlic and grilled tempeh, stir well

cook until cooked and serve warm with a complementary



for 6 servings, calories 165/serving

Okay... today I'm gonna show you how to cook Fish and this recipe use Kakap Fish...
here we gooo.... ^^


Real Name : Kakap Pedas
Origin        : Western and Middle of Indonesia

Ingredients:

• 1 whole snapper
• 5 grains of red onion
• 2 cloves garlic
• 8 pieces of cayenne pepper
• 2 tablespoons tauco
• 1 stalk spring onion
• 1 carrot
• salt, pepper, seasoning to taste

To cook:

• Fish gammon Sisk and cleaned of dirt, cut the left and right body, salt and pepper
• Fry until cooked. Finely sliced ​​green onion
• Puree onion and garlic, saute until it smells delicious and taoco with cayenne pepper, stir then add water and sliced ​​carrots
• Enter the snapper that have been fried earlier. Add the sliced ​​leeks, lift and ready to serve

Hi... ^^ this food as known as Sayur Asem... it taste acid, sweet and spicy....
for the recipe here we goooo..... ^o^



Real Name : Sayur Asem Jakarta
Origin         : Jakarta

Material:

* 1 piece of eggplant, cut
* 1 pc vegetable pumpkin, peeled, cut
* 1 belinjo leaves with fruits and flowers.
* 1 pc sweet corn, cut into 2 cm
* 50 g peanuts, clean
* 4 bean stalk, cut into 3 cm
* 6 bean stalk, potng
* 3 lbr cabbage, cut into
* 2 bay leaves
* 2cm galangal, crushed
* 2 little eat sour
* Brown sugar 1 tea sdk
* 1 sdk tea cooked shrimp
* salt
* 1 1 / 2 ltr of water

Spices:
* 4 cloves garlic
* 3 spring onions
* 4 items hazelnut
* 5 pieces of red chilli

How to cook:
* Boiled vegetables: corn, beans, melinjo, spices, bay leaves, green chillies, galangal, palm sugar, shrimp paste, tamarind.
* Stir and leave until tender over medium heat
* enter the eggplant, long beans, green beans, cabbage and salt.
* Simmer until wilted
* Remove and serve

Rica-rica always have very spicy food in Indonesia.... You know "rica" in Manado tradtional language means "spicy or chili"

Bandrek is one of Jakarta Traditional drink.... and usually drink at cool condition....


Real Name  : Bandrek
Origin          : Jakarta

material:

* 1,000 ml of water
* 200 grams of brown sugar, fine comb
* 100 grams of roasted ginger, crushed
* 5 cm cinnamon
* 2 pieces of pandan leaves
* 5 cloves
* 1 / 2 teaspoon salt

How to Make:

* Boil water, pandan leaves, brown sugar, ginger, cinnamon, cloves and salt to boiling and flavorful.
Strain. Serve warm.

Hello.... I've got drink-recipe from my friend that live in Jakarta....
Bajigur is a traditional drink from Batavia People ( Jakarta People)
Okaayy.... here we gooo....


Real Name  :  Bajigur
Origin          : Jakarta

material:

* 500 ml coconut milk from half coconut btr
* 85 grams brown sugar, finely sliced
* 12.5 grams of ginger, crushed
* 2 lbr pandan leaves, tie the knot
* 1 / 2 tsp ground coffee
* 150 gr kolang kaling (or you can exchange with  Jelly), thinly sliced
* 1 btr young coconut, dredge the meat
* 125 grams fermented cassava, cut into pieces


How to Make:

* Cook the coconut milk, brown sugar, granulated sugar, ginger and pandan leaves over medium heat while stirring occasionally so that milk is not broken.
Dissolve coffee in hot coconut milk to taste, then put back into the boiling coconut milk. Stir well.
Enter kolang fro, cook longer to boil, remove from heat.
Place 1 tablespoon coconut and 1 tablespoon fermented cassava in the container, pour the coconut milk to taste

Hello, ^,^ I'm sorry for not to update my blog.... Okay today we're gonna cook a "Soto Kudus", just like a soup that contain a many of spicies..... here we gooo.....


Real Name : Soto Kudus
Origin         : Middle of Java

Ingredients:
* 1 whole chicken, cut into 4 parts
* 3 hard-boiled eggs cut into harmonious
* 100 g bean sprouts brewed
* 2 tablespoons finely chopped sledri
* 2 tablespoons chopped and fried garlic
* 75 ml soy sauce
* 2 pieces of lemon water taken
* 2 stalks lemongrass
* 1 1 / 2 teaspoon salt
* 1 tsp sugar
* 1 1 / 2 liter of water
* White rice and cooking oil to taste

Spices that silken :
* 6 pieces of garlic
* 6 spring onions
* 1 tablespoon coriander
* 1 / 2 tsp Cumin
* 6 eggs hazelnut
* 3 cm ginger

How to Make:
* Heat the water and then boiled chicken broth over low heat until fragrant and cooked chicken.
Heat cooking oil, saute until fragrant spices mashed and cooked with lemon grass, put in the stew of chicken, salt, sugar and garlic fries.
Continue cooking until the spices soak into the chicken, remove chicken and suwiri.
Put the rice into a bowl, put bean sprouts, egg, sledri, shredded chicken, lemon and a little soy sauce, pour the sauce sotonya, ready to serve.

tip:

* In a frying spices that will be incorporated into cooked chicken should be really sweet & mature. If not mature, the sauce or soup will not unpleasant odor.

This Food as a Secondary food in Indonesia





Real Name : Abon Ikan Gabus

Origin           : Central Borneo





Material:



1 kg Fish cork

Coconut milk from a coconut to taste

Seasonings:



Galangal, lemongrass, coriander, turmeric.

Bay leaves, walnut.

Garlic, onion, salt, sugar to taste.



Method:



Fish cleaned, cut into three sections and boil until cooked.

All finely pulverized spices, except the bay leaves.

Prepare the pan to move the fish from the boil, to facilitate stirring.

Enter the coconut milk, spices, all at once into a fish stew stir untilslightly dry.

After a half-dry, fire diminished.

Fish should not stop stirring, until lightly golden brown.

Abon is ready for the meal.

Shredded or also known as fish sauce powder, very good to eatfor breakfast.

Enter into the container jars, so that is not easily damaged.

This food is always sold in some restaurant in Indonesia.... so there are many version of gado-gado, but I have the original recipe from my grandma.... here we gooo...... ^_^

Real Name  : Gado-gado
Origin          : Middle of Java

Material:

     * Potatoes or Cooked Rice
     * Long Beans / Beans
     * Cabbage
     * Bean sprouts
     * Carrots
     * Eggs
     * Cucumbers (do not boil)
     * Chips

Seasonings:

     * 3 sheets of orange leaves
     * 2 stalks lemongrass
     * 200ml water
     * 400ml coconut milk

Spices that are:

     * 250gr peanuts (fried / roasted)
     * 4 spring onions (1 onion)
     * 2 cloves garlic
     * 150gr Java sugar (palm sugar)
     * 3sdm sweet soy sauce
     * salt
     * sugar

Method:

     * All cooked vegetables and boiled eggs.
     * Seasonings mashed and sauteed with a little oil until fragrant, add kaffir lime leaves and lemongrass and coconut milk and finally entered the water.
     * that has been cooked vegetables arranged on a plate and added pieces of egg, crackers and chips, then doused in condiments.

Tempe..... one of the Javanese healthy food and I really love it.... cause ma grandma always cooking for me when I was a boy....  Okay this is one of variation recipe of tempe... ^_^

Real Name  : Kering Tempe Kacang Teri Asin
Origin          : Middle of  Java

Material       :

* 500 grams tempe, cut into matchsticks
* 150 grams of peanuts, fried
* 100 grams of salted anchovies, fried
* cooking oil to taste
* 3 large red chilies, discarding the contents, sliced ​​thin oblique
* 2 bay leaves
* 2 cm galangal, smashed
* 50 ml water
* 5 tablespoons brown sugar sliced
* 2 tablespoons tamarind water
* 1 teaspoon salt
* 5 tablespoons fried onions
* 3 tbsp fried garlic

Method       :

1. Heat the cooking oil, fry tempe until dry, remove and set aside.
2. Heat 2 tbsp of remaining oil to fry, saute the red pepper until wilted, remove from heat.
3. Saute briefly bay leaves and galangal, enter the water, brown sugar, tamarind water, and salt. After boiling, put fried tempeh, stir red pepper, fried onions, fried garlic, fried beans, and anchovy sauce, stir well, remove from heat.
4. Serve it in warm condition...

Okay this time I wanna tell you how to cook Ketoprak, it's taste like gado-gado from Middle of Java. For recipe here we gooo...... ^_^

Real Name  : Ketoprak
Origin          : Jakarta


Material       :

     * 5 pieces of white know the size of 6x6x2 cm
     * 50 grams of rice noodles, soak in cold water until soft, drained
     * 250 grams bean sprouts, siangi, wash and brewed with hot water, drained
     * 4 pcs diamond

Sauce:

     * 250 grams peanuts, fried and mashed
     * 6 cloves garlic
     * 5 pieces of red chillies, fry briefly
     * 100 ml warm water
     * 1 teaspoon salt
     * Sweet soy sauce to taste

Complement:

     * fried onions, sliced ​​celery, and red crackers

Method      :

    1. Fry out half-baked, remove, drain and cut according to taste.
    2. Sauce: puree garlic with cayenne pepper and salt, add the beans, puree. Add water and soy sauce, stir well, set aside.
    3. Prepare the dish, good diamond, rice noodles, bean sprouts, and tofu. Pour the sauce give the sauce, sprinkle with fried onions, sliced ​​celery, and red chips.
    4. Serve hot condition.

Hmmmm.... today I'll explain how to cook my favourite food.... Here we goo....






Real Name : Cumi Cabai Cincang
Origin         : Middle of  Indonesia


Material      :

     * 2 tablespoons cooking oil
     * 400gr squid without a head, peel skin and slice-slice
     * 3 cloves garlic, crushed, finely chopped
     *
     * Seasonings, mix well:
     * 3 tablespoons chili oil
     * 1 / 2 tbsp sugar
     * 1 tablespoon soy sauce
     * 1 / 2 tbsp sesame oil
     * 1 / 4 teaspoon salt, if necessary
     * 1 1 / 2 tsp Szechuan pepper powder, ready-made, can be purchased at the nearest Supermarket

Topping      :

     * 1 1 / 2 tablespoon chili flakes, ready to use, can be purchased at the nearest Supermarket
     * 2 tablespoons cilantro, roughly chopped
     * 1 tablespoon white sesame seeds, toasted
 
Method     :

     * Heat skillet (preferably teflon frying pan, for squid is not sticky), pour oil allow it to slightly smoky,
     * reduce the heat, add the squid and stir until squid change color and curl, lift drain and set aside
     * Garlic-garlic, ginger and green onions sauteed with oil used to fry squid, until fragrant
     * insert the fried calamari and seasonings, stir quickly until the seasoning evenly
     * lift and sprinkle with topping ingredients

Serves for 6 person

calories per portion : 108

This Food as a Secondary food in Indonesia


Real Name : Abon Ikan Gabus
Origin           : Central Borneo


Material:

1 kg Fish cork
Coconut milk from a coconut to taste
Seasonings:

Galangal, lemongrass, coriander, turmeric.
Bay leaves, walnut.
Garlic, onion, salt, sugar to taste.

Method:

Fish cleaned, cut into three sections and boil until cooked.
All finely pulverized spices, except the bay leaves.
Prepare the pan to move the fish from the boil, to facilitate stirring.
Enter the coconut milk, spices, all at once into a fish stew stir untilslightly dry.
After a half-dry, fire diminished.
Fish should not stop stirring, until lightly golden brown.
Abon is ready for the meal.
Shredded or also known as fish sauce powder, very good to eatfor breakfast.
Enter into the container jars, so that is not easily damaged.