IndonesianCuisine

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.

Shrimp is a major earn for Indonesian Sea. For recipe here we go....!!

Real Name : Udang Goreng Petai
Origins       : West and Middle of Indonesia

Material:
1 / 2 pounds shrimp
100 gr red chilies
10 shallots
3 cloves garlic
10 board petai
2 tomatoes
salt, sugar to taste

Method:
Prawns cleaned, removed his head, fried until cooked
Peeled banana, fried briefly
Grind all the spices spices
Fry until fragrant, enter the petai and prawn.
Stir until evenly mixed and then lift

This is just ordinary recipe, but this recipe cook with Indonesian seasoning.

Real Name : Sup Kepiting
Origin         : Coast of Java

Materials:

     150 gr boiled crab meat / canned
     7 finely chopped leek
     1 egg beaten
     6 cups chicken broth
     2 pieces of chicken egg white
     1 cup dried mushrooms (edible mushroom)
     3 tablespoons cornflour
     50 cc water
     1 / 2 teaspoon ginger finely
     4 teaspoons soy sauce

How to cook:

     dried mushrooms soaked in boiling water and set aside until puffed for 30 minutes. Then cut into pieces
     While the mushrooms are washed and cleaved according to taste.
     Made whipped egg omelette, slice and set aside
     Water boiling broth until boiling, put mushroom, crab meat, sliced ​​omelette, green onion, ginger and a little pepper powder, add micin
     Bring to a boil again, liquefied starch with 1 / 2 cup water and soy sauce.
     enter into the soup, bring to a boil again.
     Egg whites whipped with a little water and pour slowly into the hot soup in a state as he stirred.
     Remove from heat and ready to serve hot.