Yellow Spice Grilled Chicken - (Ayam Panggang Bumbu Kuning)

Ingredients :

1 whl chicken - (abt 3 1/2 lbs) cut 2 to 4 pieces
2 cup thick coconut milk
1 x lemongrass stalk bruised
3 x kaffir lime leaves
2 x cloves
2 x cardamom bruised
1 tbl tamarind juice
3 tbl vegetable oil
SPICE PASTE INGREDIENTS
3 x garlic cloves
8 sm shallots
5 x candlenuts dryly fried
3 tsp coriander seeds
1 tsp freshly-ground white pepper
1/4 tsp aniseeds
1/2 tsp cumin seeds
1/2 tsp nutmeg
1/4 tbl galangal
2 tsp ginger
2 tsp ground turmeric
1 tbl salt

Method :

* Stir fry the spice paste over medium heat with 3 tablespoons vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
* Add the chicken pieces and stir well until the chicken is half done. Pour in the coconut milk and tamarind juice. Cook until the chicken is almost done and the sauce is thickened, remove.
* On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices. Ready to serve.
* This recipe yields 3 to 4 servings.

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Yellow Squash Soup - (Sayur Labu Kuning)

Ingredients :

1 lb yellow squash chopped 1/2" dice
1 tsp lime juice
1/8 lb dried shrimp washed, and
ground coarsely, (optional)
1 tbl fish sauce
4 cup light coconut milk mixed with
lots of water
1 cup heavy coconut milk
1 3/4 oz basil leaves
Salt to taste
SPICE PASTE
1 tsp granulated sugar
4 x red chilies
1/2 tsp freshly-ground white pepper
1 tbl ground lemongrass
1/4 tsp shrimp paste
6 sm shallots

Method :

* Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes.
* Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely). Put the squash into the mixture. Let the squash half-cook and then pour in the heavy coconut milk. Stir for a few times until cooked.
* Lastly, put in the fish sauce and salt. Before serving, put in the basil.
* This recipe yields 5 to 6 servings.

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Zucchini Squash Soup - (Sayur Gurih)

Ingredients :

1/4 cup thinly-sliced fresh semi-hot chilies
1/4 cup thinly-sliced onion
1 x garlic clove sliced thin
2 tbl peanut or corn oil
1 x salam leaf
1 piece galangal (laos)
1/4 cup dried shrimp cooked in
1/2 cup water for ten minutes
1/2 tsp salt
1 tsp sugar
1 cup coconut milk
1 lb zucchini squash cut into 1" cubes

Method :

* Heat oil in a wok over medium-high heat. Stir-fry the chili, onion and garlic in the oil for two minutes. Add the salam and laos. Add the shrimp in its water and all the other ingredients. Cook for about ten minutes, or until the flavors are distributed and the squash has softened.
* This dish is better eaten with Lontong (Rice Rolls) or plain rice.
* This recipe yields 6 servings, with other dishes.

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Ayam Tauco (Chicken Cooked with Salted Yellow Beans)

Ingredients :

1 med Roasting chicken
2 x Onions
4 x Cloves garlic
2 tsp Dark soya sauce
3 tbl Tauco (salted yellow beans)
1 tsp Brown sugar
1 tsp Paprika (optional)
1/2 tsp Chilli powder
1 tsp Ground ginger
2 tbl Vegetable oil
1/2 cup Tamarind water
1 cup Water

Method :

* This recipe calls for 'tauco' which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash 'em up yourself. Thai markets carry them.
* Cut the chicken into serving pieces; wash, and dry. Slice the onions.
* Pound the garlic and the tauco into a smooth paste.
* Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco. Put in the soya sauce and the rest of the ingredients.
* Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce. Serve hot.
* Makes 4 servings.

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Ayam Sambal (Peachy Sambal Chicken)

Ingredients :

1 tbl Sambal oelek
3 tbl Oyster sauce
1 tbl Sesame oil
4 tbl Olive oil
2 whl boned and skinned chicken breasts, halved
2 tbl Sunflower margarine
5 x Fresh peaches or canned, skin removed
1 1/2 cup Whipping cream
1/2 tsp Turmeric
Salt and pepper, to taste
Rice

Method :

* Combine the sambal oeled, oyster sauce, sesame seed oil and 2 tbsp. olive oil. Pour this mixture over the chicken and refrigerate for 3 hours.
* Remove the chicken from the marinade and saute in the remaining 2 tbsp.
* olive oil and the margarine. Brown the chicken for about 2 minutes on each side and then add the marinade mixture along with the peaches and the cream. Simmer on medium-low heat for about 8 minutes or until the chicken is cooked. Remove the chicken and peaches from the sauce and keep them warm. Stir the turmeric into the cream in the skillet. Add salt and pepper to taste. Return the chicken and peaches to the pan then simmer with the cream sauce for another 3 minutes or so. Serve on top of cooked rice.
* This dish should be an attractive yellow color. For additional eye appeal and nutritional value, serve this dish with steamed, fresh or frozen, whole green beans.

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Ayam Petis

Ingredients :

3 tbl Groundnut oil (or sunflower)
1 x Big onion sliced into rings
1 med Chicken cut up
3 x Cloves garlic
1 tbl Shrimp paste
2 tsp Sambal Ulek (see separate recipe)
1/2 tsp Tumeric
1 3/4 cup Coconut milk (thin)
1 tsp Brown sugar
2 tbl Lemon juice
1/4 lb Peeled shrimp
1 tbl Coriander

Method :

* 1. Dry the chicken.
* 2. Heat oil, stir fry the onion.
* 3. Add garlic, petis, sambal, tumeric, salt and pepper. Stir and then add chicken.
* 4. Stirring constantly, add the coconut milk. Bring to a boil, then reduce and simmer gently for 30 minutes.
* 5. Remove chicken, and leave sauce. Boil until it thickens. Then add sugar and lemon juice.
* 6. Add shrimp and cook for about 3-4 minutes... until cooked.
* 7. Present with chicken covered in sauce and decorate with coriander.

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Ayam Goreng Jawa - Fried Chicken Javanese Style

Ingredients :

3 1/2 lb Chicken, in pieces
5 x Shallots, peeled and finely sliced
4 x Garlic Cloves, peeled and finely sliced
2 tsp Ground Coriander
1/2 tsp Ground Cumin
1 pch Of Sereh powder *
1 pch Of Laos powder *
1 pch Of grated Nutmeg
1 sm Cinnamon stick
1 x Bay Leaf
1 tsp Brown Sugar
Salt to taste
3 3/4 cup Water
Oil for deep-frying

Method :

* Put all the ingredients except Oil in a large heavy pan. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally Remove the chicken and leave to cool. Heat the Oil in a deep fryer to 350 deg. Fry the chicken a few pieces at a time for 10 minutes.
* Drain on paper towels. Serve hot.
* * Available at Asian markets and in the Asian section of some supermarkets.
* If you can't find them don't worry, the recipe will still work OK.
* The Javanese seem to like their chicken pretty well done and chewy. I prefer mine a little more tender and fry it for a bit less than ten minutes. It has been a while since I made this, but I believe about seven minutes is enough for me. This chicken is delicious and also good cold.
* Make lots of it.

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Finding That Award Winning Chili Recipe

If you love chili as half as much as I do, you have probably wondered what goes into an award winning chili recipe. Since then International Chili Society is the one that decides the highest award, I figured they would be the best criteria to examine:

1) Consistency: The chili should be a smooth combination of meat (or meats) and gravy. It certainly should not be lumpy or have big chunks of vegetables or meat. Smooth is the key here.

2) Aroma: Right off the bat, the chili should smell appealing. Of course some smell stronger then others, which is okay as long as the smell itself is something that would invite one to come over and taste it. Now don't get me wrong, I personally have eaten chili that smelled bad and was delicious, I'm just sharing with you what the judges look at.

3) Red Color: Yep, that's right. The "official" judges look for chili to have a red color. No gray chili here folks!

4) Taste: In my opinion the most important aspect of chili Judges compare the taste against the four typical taste sensations which include sweet, sour, salty, and bitter.

5) Aftertaste: Does the chili leave a pleasant taste in the mouth, or a potential "kick" that has smoke coming out your ears? This is also an important aspect of judging chili

So remember to keep these basic principles in mind the next time you sit down to work on your next bowl of award winning chili One final suggestion, make sure you document EVERYTHING you do. I can't tell you how often I've added a pinch of something and enhanced flavor, only to forget exactly what I did.

Have fun!

How would you like to recreate the most famous popular recipes at home? This famous cookbook exposes all of the most famous and most delicious secret recipes on the planet including restaurants such as Applebee's and The Outback. You can learn more about it here.

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Cookware Cooking Utensils That Do Double the Work

There are many different types of cookware cooking utensils on the market. There are so many cooking utensils to choose from that it can cause many a dispute between couples as far as which one they prefer.

There is a feeling that cooking utensils for the kitchen should match the pans needs, plastic for nonstick and metal for others. Well some of that is changing because there are some manufacturers of non stick cookware claiming that you can cook with them using metal utensils. If you do have cookware that can stand up to metal utensils then I would try to find cookware tools that can do double duty. So what do I mean when I say double duty?

Most people have kitchen utensils used solely for cooking in the kitchen and they have another set cooking tools made specifically for outdoor grilling. Well, I like to try and find cookware cooking utensils that can be used and work well whether your cooking on the grill outside or in the kitchen. Plastic type utensils are not strong enough and will not withstand the high temperatures that outdoor grills can produce.

So what would I look for in a new pair of cooking tongs or spatulas for example? Try finding one that has a longer handle than a standard kitchen utensil does and is made of a good quality metal like stainless steel. The utensil has to be strong enough to be able to use it for outdoor grilling but not so awkward or bulky that it can't be used in the kitchen. You might pay a little more money for this type of cookware but you have eliminated the need for different types of grilling tools.

You may not completely eliminate the need for other tools like plastic or wooden utensils in your kitchen but when you're looking at kitchen cooking utensils like tongs, spatulas or even a meat thermometer try to find one that is robust enough to perform double duty for the kitchen and when cooking outdoors.

To find out more about cookware cooking utensils, visit http://cookware.resourcesandinfo.net/Articles/The_Best_Cookware_Cooking_Utensils.php where you will find everything you need to know about the cookware cooking utensils

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Sweet Stuffed Sticky Rice Roll - (Lemper)

Ingredients :

2 cup sweet (glutinous) rice
2 cup coconut milk
1 x salam leaf
1/2 tsp salt
CHICKEN FILLING
3/4 cup boneless raw chicken in small pieces
1/4 cup coconut milk
1 tsp coriander
2 x garlic cloves sliced
1 tsp sugar
2 tsp peanut or corn oil
1 tsp salt
1 piece jeruk purut
(or a 1" square of lemon peel
1 x salam leaf
BEEF FILLING
1 tsp coriander
2 x garlic cloves sliced
1 tsp sugar
2 tsp peanut or corn oil
3/4 cup ground beef
1 piece jeruk purut
(or a 1" square of lemon peel
1 x salam leaf
1 tsp salt
1/4 cup coconut milk
THE RICE ROLL
1 cup cooked sweet (glutinous) rice
2 cup beef or chicken filling
2 x banana leaf squares - (14" by 14")

Method :

* Wash the rice in cold water several times, and drain. Bring the coconut milk, rice, salam and salt to a boil, and remove the saucepan from the heat. Let it stand, covered, for thirty minutes.
* Remove the rice, place it on a piece banana leaf and steam in a Chinese-style steamer over hot water for thirty minutes. Allow the rice to cool.
* Ckicken Filling: Combine the chicken and coconut milk, and blend into a coarse, grainy mixture. Grind together the coriander, garlic and sugar, and fry in the oil for one minute. Then add the chicken, salt, jeruk purut and salam. Fry for about five minutes, or until the chicken is light brown and dry. Discard the jeruk purut and salam.
* Beef Filling: Grind together in a mortar the coriander, garlic and sugar, and fry for one minute in the oil. Add the beef, jeruk purut, salam, salt and coconut milk. Cook over medium heat for about five minutes, or until the beef is lightly browned. Discard the jeruk purut, salam and any liquid that may have accumulated.
* The Rice Rolls: Place half the rice in the center of a banana leaf, and flatten it out with your fingers into a 4- by 6-inch rectangle about 1/4-inch thick. The rice is sticky, and the process will be easier if you cover your fingers with oil. Spread half the beef or chicken filling along the center of the rice rectangle from end to end. Then fold both sides of the foil toward each other, lengthwise pressing firmly into a roll about 2 inches in diameter. Seal the foil ends to make a firmly packed roll. Repeat with the remaining ingredients to make a second roll.
* The rice rolls can be served immediately or refrigerated for up to two days before serving. Remove the rolls from the leaf, and slice into 1-inch-thick pieces like a jelly roll. This dish should be eaten at room temperature.
* This recipe yields 6 to 8 servings, with other dishes.

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Sweet Soy Sauce - (Kecap Manis)

Ingredients :

2 1/2 cup sugar
2 3/4 cup Chinese dark soy sauce
3 x garlic cloves cracked
1/2 tsp star anise pods
2 x salam (Indian Bay) leaves
2 piece galangal (laos)
1/2 cup water

Method :

* Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients. Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.
* Allow this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated.
* This recipe yields 2 to 3 cups.
* Comments: This particular sauce is one of the most important ingredients used in Indonesian recipes. Above is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC.
* Yield: 2 to 3 cups

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Sweet Fried Beef - (Empal)

Ingredients :

1 lb boneless beef chuck
2 cup water
1 tsp tamarind dissolved in
1 tbl water
1 tsp sugar
1 tsp salt
2 x garlic cloves crushed
2 tsp coriander
1/4 cup vegetable oil

Method :

* Place the beef chuck in a large pot filled with 2 cups of water. Boil the beef until tender, approximately 30 to 60 minutes.
* Remove the beef and cut into 2-inch squares. Pound each piece of beef slightly to tenderize and flatten it.
* Prepare a paste of the tamarind liquid, sugar, salt, garlic and coriander and put the paste into the pot filled with the left over liquid. Stir the liquid.
* Place the beef squares back into the pot and boil it again until the liquid or sauce becomes thickened.
* Heat the oil in a frying pan. Fry the beef squares over medium heat for approximately 5 minutes, or until the beef is brown and soft/crisp. Drain on paper towels.
* This recipe yields 4 servings.


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Sweet Eggplant Stew - (Semur Terong)

Ingredients :

1 lb eggplant
4 tbl vegetable oil
1 tbl shallots
1 x garlic clove sliced
1/2 cup water
1 tbl sweet soy sauce
1/2 tsp freshly-ground white pepper
1/4 tsp nutmeg
1 tsp vinegar
1/2 tsp salt
1 tsp sugar

Method :

* Cut the unpeeled eggplant into 1/2-inch-thick slices, and then cut the slices in half. Fry lightly in 2 tablespoons of oil for 2 minutes, or until light brown and softened. Set aside.
* Stir-fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.
* Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.
* Serve hot or at room temperature.
* This recipe yields 4 servings.

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Beef on a Stick with Peanut Sauce

Ingredients :
1 x 2-lb round steak, fat
MARINADE trimmed
2 x Cloves garlic, crushed
1 tsp Ground coriander
3 tbl Finely diced yellow onion
1 tbl Brown sugar
1 tsp Fresh lemon juice
2 tbl Light soy sauce
3 tbl Dry sherry
SAUCE
1 cup Dry-roasted unsalted peanuts
1/2 cup Light soy sauce
1 dsh Tabasco, or to taste
2 tbl Light brown sugar
1 tbl Fresh lemon juice
1/2 x Yellow onion, peeled, diced, and pan fried until brown

Method :

* What is a recipe from Indonesia doing in an American cookbook? Because peanuts came from the Americas to Indonesia, that's why. And besides, I love this recipe. Great for the barbecue!
* Cut the meat into thin strips, being careful to remove the fat. Mix the marinade and soak the meat strips for at least 1/2 hour. Put the meat on bamboo skewers in an S pattern.
* Prepare the sauce by grinding the peanuts in a food blender or medium-sized food processor. Place in a bowl and add all other ingredients for the sauce.
* Broil the sticks of meat over charcoal or under the broiler. Cook just until barely browned, about 4 minutes on each side. You want the meat to be fairly rare and tender.
* Spoon the sauce over the meat when you serve.
* I like a sliced cucumber salad with a Vinaigrette Dressing You need add only plain Steamed Rice and the menu is complete (see recipes).
* NOTE: This sauce is great on other meat dishes as well. And I love it on fish.

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Beef Chunks Cooked in Coconut Milk

Ingredients :
3 x " cube fresh galingal OR
12 slc dried galingal
2 stk fresh lemon grass OR
2 tbl Dried sliced lemon grass
6 x Dried red chillies
2 x " stick cinnamon
14 x Cloves
4 oz Red bell pepper
4 oz Shallots or onions
1 x " cube fresh ginger
2 x Cloves garlic
12 x Fresh/dried curry leaves OR
4 x Dried bay leaves
8 x Fresh/dried kaffir lime
Leaves OR a 3 X 1/4" strip
Of lemon peel
3 pt Coconut milk
2 lb Stewing beef, cut into 1-2"
Cubes
1 tbl Salt

Method :

* If you are using fresh galingal, peel and coursely chop it and set it aside. If you are using dried galingal, combine it in a cut with 4 tablespoons of water. If you are using fresh lemon grass, cut of the straw-like top, leaving about 6" of the bottom. lightly crush the very bottom and set it aside. If you are using dried lemon grass, put it into the water along with the galingal. Crumble and break the dried red chillies and cinnamon into enough water to cobver and add them to the dried galingal and dried lemon grass if you are using them. Also put in the cloves. Soak the spices for 30 mins. Cut the red pepper coarsely inot dice, discarding all the seeds. Peel and coarsely chop the shallots/onions, ginger and garlic. In an electric blender, combine the soaked spices and their liquid, the frsh galingal (if you are using it), the chopped red pepper, shallots, ginger and garlic. Blend until smooth. Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or lemon rind). Stir the coconut milk well until smooth and pour that in as well. Bring to the boil, stirring occasionally. Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling. Put in the meat and salt and bring to the boil again. Reduce the heat to medium. Cook, uncovered for 1 hour, stirring occasionally. Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or until the sauce becomes thick and brown and the meat tender. This is now called KALIYO DAGING, if you continue to cook until the sauce dissappears its called RENDANG DAGING.

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Beef Brain Sauteed in Spiced Sauce - (Semur Otak)

Ingredients :
1 lb beef brains
2 tbl chopped onion
2 tbl butter
3/4 cup water
1 tbl sweet soy sauce
1 tsp tomato ketchup
1 tsp salt
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp freshly-ground white pepper

Method :

* Steam the brains over hot water for ten minutes in a Chinese-style steamer. Allow to cool, and slice into 8 to 10 pieces.
* Fry the onion in the butter until light golden. Add the water, sweet soy sauce, tomato ketchup, salt, cloves, nutmeg and pepper. Stir well.
* Add the brain slices, and baste several times. Cover the saucepan, and cook over medium heat for about ten ininutes, or until the sauce thickens.
* This recipe yields 6 to 8 servings, with other dishes.

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Beef Brain Curry - (Gulai Otak)

Ingredients :
1 lb beef brains
1/4 cup thinly-sliced onion
2 x garlic cloves sliced thin
1 x green hot chili sliced open,
and seeds removed
1 tbl peanut or corn oil
2 tsp curry powder
3/4 cup coconut milk
1 tsp salt
1/2 tsp sugar
2 x salam leaves
2 piece jeruk purut
(or a 2" square of lemon peel)
1 tsp tamarind dissolved in
1 tbl water
1/2 x green sweet bell pepper sliced long strips

Method :

* Steam the brains in a Chinese-style steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside.
* Fry the onion, garlic and the whole chili in the oil for two minutes. Add the curry powder, and stir well. Then add the coconut milk, salt, sugar, salam, jeruk purut and tamarind liquid, and stir for two minutes to blend the flavors.
* Now add the brain slices and the sweet pepper strips. Cook, basting frequently, for ten minutes, or until the sauce has thickened.
* This recipe yields 6 servings, with other dishes.


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Barbecue Sauce - Indonesian

Ingredients :

2/3 cup Corn syrup (dark)
1/4 cup Creamy peanut butter
1/4 cup Soy sauce
1/4 cup Cider vinegar
1/4 cup Sliced green onions
1 x Clove garlic
1 tsp Ginger
1/2 tsp Crushed dried red pepper

Method :

* Mix thoroughly and allow flavors to blend for at least one hour.

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Bami Goreng (Indonesian Fried Egg Noodles)

Ingredients :

1 pkt Chinese egg noodles, boiled and drained
1/4 lb Pork filet, diced
1/2 cup Small shrimp
1 med Onion, diced
2 x Cloves garlic, crushed
1 x Carrot, finely sliced
1 sm Leek, finely sliced
2 tsp Sambal oelek
1 tsp Trassi
3 tbl Ketjap manis
3 tbl Oil
To taste salt and pepper

Method :

* Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute. Add meat and shrimp, trassi (if not available, omit), and sambal oelek; fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes. Add noodles and ketjap manis. Use salt and pepper as needed
* (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.
* NOTES : Ketjap manis is Indonesian Sweet Soya Sauce and has a distinctive taste. Sambal oelek is Indonesian red chili paste.

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Gudeg Pisang Batu ( masakan dari sukabumi )

Bahan :
1 sisir pisang batu muda
½ butir kelapa
1 ons ikan gabus kering

Bumbu :
4 butir kemiri
1 sdt ketumbar
1 potong laos
1 batang sereh
2 lembar daun salam
½ sdm gula merah
½ sdm garam
½ sdm terasi

Cara membuat :
Pisang dikupas, diremdam dalam air dingin, dipotong – potong, direbus sampai lunak , kemudian angkat, didinginkan dan tiriskan.
Bumbu dihaluskan kecuali laos, daun salam, dan sereh. Laos dimemarkan, semua bumbu ditumis.
Kelapa ibuat santan hingga menjadi 4 gelas. Kemudian dimasukkan kedalam bumbu. Ikan gabus dibuang tulangnya, masukkan kedalam santan, masukan pula pisangnya. Aduk setelah santan mendidih, kemudian angkat

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Garang asam ( masakan dari bali )

Bahan :
1 ekor ayam muda
1 batang anakan pohon pisang batu
2 sdm minyak goreng

Bumbu :
5 siung bawang merah
4 siung bawang putih
3 buah cabai merah
½ ruas jari kunyit
1 ruas jari jahe
1 potong laos
¼ ruas jari kencur
3 lembar daun salam
1 sdt terasi
1 sdm garam

Cara membuat :
Daging ayam di potong – potong
Anakan pohon pisang di buang pelepahnya, sehingga tinggal hatinya, inilah yang dipotong – potong 2 cm.
Bumbu dihaluskan, kecuali laos dan daun salam. Laos di gecek sampai memar.
Daging ayam dan pohon pisang dirubus dengan air saecukupnya, tambahkan bumbunya, bubuhi minyak goreng, aduk – aduk sampai masak, kemudian angkat dan siap disajikan.

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Ebatan (masakan dari Lombok)

Bahan :
1 genggam daun belimbing
1 genggam daun turi
2 buah mangga muda
2 buah terong bulat
2 buah pisang batu muda
1 buah paria

Bumbu :
5 buah cadai rawit
1 buah cabai merah
1 sdt terasi
1 potong laos
½ ruas jari kunyit
¼ ruas jari kencur
1/2 ruas jari jahe
5 butir kemiri
1 siung bawang putih
1 sdt ketumbar
1 sdm jinten
2 mata asam jawa
3 sdm minyak kelapa
½ gelas santan kental
garam secukupnya

Cara membuatnya :
Daun – daun direbus sampai masak, diperas sampai tiris agar pahitnya berkurang, diiris – iris halus. Pisang batu dan paria direbus, diiris – iris kecil. Mangga muda ( bisa juga diganti kedondong muda ) dicincang kecil – kecil memanjang, diremas bersama garam, dicuci. Tujuannya agar masamnya berkurang. Terong diiris tipis – tipis.
Bumbu dihaluskan, tumis sebentar, kemudian tambahkan santan. Dimasak sampai agak kental sambil terus diaduk – aduk.

Menghidangkannya :
Sayur dan bumbu kuah dihidangkan secara terpisah, baru ketika akan dimakan dicampur jadi satu.
Harus dimakan dengan sambal kelapa dan lawar ( semacam urap ).

More about → Ebatan (masakan dari Lombok)

Binde Buluhuta (masakan gorontalo)

Bahan :
1 liter jagun muda yang sudah dipipil
½ cangkir udang kecil
1 cangkir kelapa parut
3 buah pisang batu yang masih muda

Bumbu :
5 buah cabe rawit
10 buah bawang merah
2 buah tomat
10 buah belimbing wuluh
5 helai daun bawang
10 helai daun kemangi
1 buah jeruk nipis
garam secukupnya

Cara membuatnya :
Jagung direbus, udang dipisahkan kepalanya, direbus. Pisang batu diiris – iris halus.
Bawang merah, tomat, daun bawang, belimbing dan daun kemangi dipotong – potong halus. Cabai dan garam dihaluskan.
Santan direbus bersama udang dan bumbu, tambahkan kelapa parut. Ketika hampir mendidih, pisang dimasukkan, sesudahnya masukan jagung . Aduk. Setelah mendidih kmbali dan pisang masak, tambahkan perasan jeruk nipis.

More about → Binde Buluhuta (masakan gorontalo)

ARES (makanan berasal dari Lombok)

Bahan :
1 batang anakan pohon pisang

Bumbu :
10 buah cabe rawit
2 buah cabai merah
10 buah bawang merah
3 siung bawang putih
1 potong laos
1 ruas jari jahe
½ ruas jari kunyit
¼ ruas jari kencur
1 butir kelapa, dijadikan 6 gelas santan
1 sdt terasi
10 butir kemiri
2 sdm minyak goreng
garam secukupnya

Cara membuat :
Semua pelepah pisang dibuang, yang inggal hanya “hatinya” saja, kemudian diiris -iris, benang benang yang terdapat pada irisan batang pisang dibuang sampai habis. Taburkan garam (kalau bisa garam kasar ) remas – remas. Tujunya agar ares menjadi lemas dan rasa sepetnya semakin berkurang. Kemudian diperas, dicuci denga air bersih, diperas lagi. Kemudian tiriskan dan sisihkan.
Bumbu dihaluskan, tumis. Setelah bumbu setengah masak, masukkan ares, aduk, tutup dulu beberapa saat. Terakhir masukkan santan, setelah santan terserap oleh ares dan ares empuk segera diangkat.

More about → ARES (makanan berasal dari Lombok)

Abon pisang

Bahan :
• Jantung pisang batu/kepok
• 3 sdm santan kental untuk setiap 1 mangkuk jantung pisang
Bumbu :
• Ketumbar
• jinten
• bawang merah
• gula pasir
• asam jawa
• garam
• minyak goreng
Cara membuatnya :
Jantung pisang yang telah dibuang kulit luarnya yang kemerahan, dikukus sampai lunak, haluskan
Bumbu dihaluskan, masukkan jantung pisan dan campur dengan santan, kemudian aduk sampai rata.
Goreng dengan api kecilsambil diaduk aduk, angkat dan tiriskan bila sudah kering.

More about → Abon pisang

TIM IKAN SIRAM

Bahan I :

1 ekor Ikan gurame besarnya @ 500 gr belah menjadi 2 tidak putus
3 sdm Cincangan daun kemangi
10 buah Cabe rawit dirajang
2 buah Tomat hijau kecil dipotong halus
6 buah Bawang merah dirajang
3 sdm Air jeruk
3 sdm Kecap ikan

Bahan II :

1 sdt Garam
1 sdt Gula pasir
½ sdt Lada bubuk

Bahan III :

150 ml Minyak goreng

Cara membuat :

Cuci bersih ikan kemudian lumuri dengan bahan II hingga rata, letakan diatas pirek dengan posisi terbuka.

Campur sisa bahan I hingga rata kemudian taburkan keseluruh permukaan ikan.

Tim ikan selama 10 menit dengan kukusan yang telah panas.

Panaskan minyak goreng hingga panas betul ,

Angkat ikan kemudian siram dengan minyak panas, sajikan.

More about → TIM IKAN SIRAM

BANDENG PRESTO BALADO

BANDENG PRESTO BALADO

Bahan :
500gr ikan bandeng(1ekor)
4cm lengkuas , memarkan
4lbr daun salam
1btg serai , memarkan
3lbr daun jeruk
500ml mnyk goreng
sckpnya air
sckpnya daun pisang
Bumbu halus:
2cm kunyit
4bh cabe merah
2siung bwg putih
4btr bwg merah
2cm jahe
sckpnya garam
CARA MEMBUAT:
1. bersihkan bandeng dr sisik & kotoran , cuci bersih.
2. goreng bandeng dlm mnyk panas sampai matang & berwarna kecoklatan
angkat
3. panaskan 2sdm minyak goreng , tumis bumbu halus , lengkuas , daun salam , serai dan
daun jeruk sampai harum
4. letakkan daun pisang d dasar panci presto , masukkan bumbu & bandeng.
tuang air hingga bandeng terendam dgn sempurna
5. masak dgn api sedang slm 30 menit, angkat.
sajikan

Diambil dari posting sembara yang dimuat di www.kaskus.com

More about → BANDENG PRESTO BALADO

BEBEK BAKAR COBEK

Resep ini saya temukan di postingan Sembara yang waku itu dimuat di kaskus.com, berikut in isinya

BEBEK BAKAR COBEK
Bahan :
1 ekor Bebek potong 4 bagian
3 batang Sereh dimemarkan
5 lembar Daun salam
5 lembar Daun jeruk
100 ml Kecap manis
1 ½ ltr Air
100 ml Minyak goreng
1 ½ sdt Garam
Lalapan secukupnya.
Bumbu yang dihaluskan :
6 siung Bawang putih
5 cm Kunyit
4 cm Jahe
2 sdm Ketumbar
Cara membuat :
Campur semua bahan dan bumbu yang dihaluskan kecuali kecap dan minyak, masak
hingga bebek empuk dan air tinggal sedikit, angkat dinginkan, pupul-pukul bebek sampai
memar.
Panaskan sisa bumbu, tambahkan kecap dan minyak goreng, masak hingga mengental,
angkat, bakar bebek sambil dioles dengan bumbu hingga kecoklata.
BUMBU SAMBAL :
5 buah Cabe rawit
5 buah Cabe merah
4 buah Bawang merah
1 buah Tomat
1 sdt Terasi
3 butir Kemiri
5 sdm Minyak goreng
1 sdt Garam
1 sdm Gula pasir
Cara membuat : Panaskan minyak goreng, goreng semua bumbu kecuali garam dan gula
hingga semua cukup layu, angkat dan haluskan bersama garam dan gula, letakan bebek
bakar diatasnya, sajikan dengan lalapan.

More about → BEBEK BAKAR COBEK

Cuciwis tumis wijen

Cuciwis tumis wijen

Bahan :
200 gram cuciwis, dipotong dua memanjang
50 gram taoge
2 siung bawang putih, dicincang kasar
½ buah bawang bumbai , diiris memanjang
1 sendok makan saus tiram
1 sendok teh kecap manis
½ sendok teh garam
¼ sendok teh merica bubuk
¼ sendok teh gula pasir
150 ml air
1 batang daun bawang, diiris miring
1 sendok teh wijen sangrai
1 ½ sendok teh minyak wijen
1 sendok makan minyak untuk menumis


Carara membuat
1. Panaskan minyak, tumis bawang putih dan bawang bombai sampai harum
2. Masukkan cuciwis aduk sampai layu. Tambbahkan saus tiram, kecap manis, garam, merica, dan gula pasir aduk rata.
3. Masukkan air dan taoge, masak sampai meresap. Tambahkan daun bawang, minyak wijen, dan wijen aduk rata.

Telur puyuh dan krecek bumbu tauco

Bahan ;
20 butir telur puyuh direbus
20 gram kerecek
2 lembar daun salam
2 cm lengkuas dimemarkan
1 sendok the tauco
5 buah cabai rawit merah dimemarkan
1 ½ sendok teh garam
¾ sendok teeh gula merah sisir
600 ml santan dari ½ butir kelapa
1 sendok makan minyak untuk menumis

Bumbu halus :
3 butir kemiri disangrai
3 siung bawang putih
6 butir bawang merah
2 cm kunyit dibakar

Cara membuat :
1. Panaskan minyak tumis bumbu halus, daun salam , lengkuas, dan taucho sampai harum. Tambahkan cabai merah rawit. Aduk rata
2. Masukkan santan, garam, dan gula merah. Masak sampai mendidih. Tambahkan telur puyuh an kerecek. Masak sampai matang

dari majalah sajiku

More about → Cuciwis tumis wijen

Daging masak bersantan

Daging masak bersantan

Bahan :
300 grm daging tetelan
1000 ml air
1 batang serai, diambil putihnya, memarkan
5 lembar daun jeruk , dibuang tulangnya
2 lembar daun salam
1 ½ sendok makan kecap manis
2 sendok the garam
½ sendok teh merica bubuk
500 ml santan dari 1 butir kelapa
50 gram daun melinjo
1 ½ sendok the asam ( dari 1 sendok the asam jawa dan satu sendok makan air )
2 sendok makan untuk menumis

Bumbu halus :
8 butir bawang merah
5 siung bawang putih
1 cm kunyit
1 sendok the ketumbar
5 siung bawang putih
1 cm kunyit
1 sendokteh ketumbar
2 buah kluwak diseduh
½ sendok the terasi

Cara membuat :
Rembus daging tetelan an air sampai mendidih. Angkat dan saring kaldunya
Panaskan minyak tumis bumbu halus, serai, daun jeruk, dan daun salam sampai harum. Tuang santan. Masak sampai mendidih. Masukkan daun melinjo dan air asam. Masak sampai matang


dari majalah sajiku

More about → Daging masak bersantan

Rendang daging

Rendang daging

Bahan :
700 gram daging rendang, dipotong melawan serat setebal 2 cm
3 cm lengkuas, dimemarkan
2 batang serai, diambil putihnya, dimemarkan.
3 lembar daun kunyit, dibuat simpul
1.500 ml santan encer ( dari perasan santan kental )
500 ml santan kental dari 3 butir kelapa

Bumbu halus :
20 buah cabai merah keriting
5 buah cabai merah besar
16 butir bawang merah
4 siung bawang puith
5 cm jahe
5 butir kemiri, disangrai
1 sendok the merica
1 sendok makan ketumbar
4 sendok the garam
sendok the gul apasir

Cara membuat :
1. Rebus sampai encer, lengkuas serai, daun kuyit dan bumbu halus sambil diaduk sampai mendidih
2. Tambahkan daging masak sambil diaduk sampai empuk dan kental
3. Tuang santan kental masak dengan api kecil sambil diaduk sampai berminyak


dari majalah sajiku

More about → Rendang daging

Rendang kerang cabai hijau

Rendang kerang cabai hijau

Bahan :
500 gram kerang daarah direbus, ditiriskan
50 gram lengkuas parut
1 buah pekak
3 butir cengkeh
3 cm kayumanis
2 batang serai dimemarkan
1 lembar kunyit, dibuat simpul
2 buah asam kandis
1 sendok makan garam
½ sendok the merica bubuk
1 sendok teh gula pasir
2.000 mililiter santan encer ( dari perasan santan kental )
500 ml santan kental dari 2 buir kelapa
5 sendok makan untuk menumis

Bumbu halus :
½ sendok the adas manis
½ sendok the jinten
1 sendok the ketumbar bubuk
10 butir bawang merah
5 siung bawang putih
cm jahe
2 cm kunyit
10 buah cabai hijau besar

Cara membuat :
1. Panaskan minyak, tumis bumbu halus sampai harum, masukkan lengkuas, pekak, cengkeh, kayumanis, serai dan daun kunyit. Aduk sampai layu
2. Tambahkan kerang aduk rata masukan santan encer asam kandis, garam, merica bubuk, dan gul apsir. Masak smpai matang.
3. Tuang santan kental dan masak sampai kering

dari majalah sajiku

More about → Rendang kerang cabai hijau

Rendang telur

Rendang telur

Bahan – bahan
8 butir telur ayam, direbus digoreng
3 batang serai diambil putihnya dimemarkan
1 lembar daun kunyit, dibuat simpul
3 lembar daun mangkukan, diiris halus
2 buah asam kandis
2 sendok the garam
1 sendok the gula merah
1.500 ml santan encer ( dari perasan santan kental )
5 butir bawang merah, diiris tipis tpis
500 ml santan kental dari 2 butir kelapa
3 sndok makan minyak untuk menumis

Bumbu bumbu halus :
1 sendok the ketumbar bubuk
¼ sendok the jinten
¼ sendok the adas
10 butir bawang merah
6 siung bawang putih
5 buah cabai merah keriting
3 buah cabai merah besar
2 cm lengkuas
2 cm kunyit
2 cm jahe

Cara membuat :
1. Panaskan minyak, tumis bumbu halus, serai ,daun kunyit, dan daun mangkukan sampai harum
2. Tambahkan telur,aduk rata masukkan santan encer, asam kandis garam, dan gula merah. Masak sampai kental
3. Tambahkan bawang merah aduk rata .Tuang santan kental
4. Masak sampai matang/sampai kering

Diambil dari sajiku

More about → Rendang telur

Rendang ayam

Rendang ayam

Bahan :
1 ekor ayam kampung
6 lembar daun jeruk, di buang tulangnya di sobek sobek
2 lembar daun kunyit
3 batang serai, diambil putihnya dimemarkan
1 buah asam kandis
1.500 ml santan encer
150 gram kelapa parut kasar, disangrai di haluskan
500 ml santan kental dari 2 butir kelapa

Bumbu halus :
125 gran cabai merah keriting
5 gram cabae merah besar
12 butir bawang merah
4 siung bawang putih
2 cm jah2
2 cm lengkuas
3 cm kunyit
1 sendok the merica
2 ½ sendok teh ketumbar
½ sendok the garam
½ sendok the gula pasir

Cara memasak :
1. Ayam dipotong menjadi 12 bagia kemudain dilumuri 1 sendok makan air asam . Diamkan selama 30 menit
2. Rebus santan encer, daun jeruk, daun kunyit, serai dan asam kandis sambil diaduk sampai setengah kering
3. Masukkan kelapa parut dan santan kental. Masak sampai kental dan meresap.

Dirangkim dari sajiku

More about → Rendang ayam

Gulai cumi

Gulai cumi

1 kg cumi
2 butir kelapa tua

Bumbu :
1 ons bawang merah
6 siung bawang putih
300 gram cabe merah giling
3 sdt jahe segar giling
2 sdt kunyit giling
4 buah tomat matang
8 butir kemiri
4 tangkai serei
2 helai daun kunyit
2 buah jeruk nipis
Garam secukupnya

Cara membuat :
1. Cumi dibersihkan
2. Kelapa di jadikan Santan
3. cumi yang sudah di bersihkan direbus dengan di bubuhi garam secukupnya
4. Angkat, biasanaya kepala akan terpisah oleh sebab itu satukan lagi dengan
tusukan lidi
5. Semua bumbu di haluskan (kecuali tomat dan daun kunyit)
6. Didihkan santan, masukkan bumbu yang sudah dihaluskan kedalamnya
7. Setelah mendidih masukkan Cumi, tomat (diiris) dan daun kunyit, bubuhi air jeruk nipis
8. Setelah 20 menit , angkat
9. Sajikan selagi hangat

More about → Gulai cumi

Cincang kambing

Cincang kambing

Bahan – bahan :

Daging kmbing (daging iga ), 1 kg
Santan kelapa, dari satu butir kelapa
Kentang ,5 buah
Tomat, 3 buah
Minyak goring seperlunya

Bumbu:
7 butir bawang merah
3 siung bawang putih
5 buah cabe merah
1 sdm ketumbar
1 sdt jinten
1 sdt merica
¼ potong pala
5 butir cengkeh
3 butir kapulogo
4 butir kemiri
1 potong kayu manis
1 tangkai serei
1 ruas jari kunyit
Air asam secukupnya
Garam secukupnya

Cara memasak :
1. Daging dicuci bersih lalu di cincang
2. Setelah di cincang rebus samapai airnya mendidih dan dagingnya menjadi empuk
3. 5 buah bawang merah di iris tipis lalu di tumis
4. Bumbu – bumbu di giling halus (kecuali kayu manis), lalu masukkan kedalam tumisan bawang. Dan juga kayu manis dimasukkan
5. Setelah tumisan berminyak kemudian tuangkan kedalam panci tempet merebus daging, termasuk minyak bekas menumis
6. Tambahkan air asam dan garam secukupnya
7. Kentang du kupas, dipotong kecil kecil kemudian masukkan kedalam panci
8. Masak terus sambil di aduk aguk sampai berminyak
9. Setelah dagingnya empuk dan kentangnya masak, angkat
10. Siap disajikan

More about → Cincang kambing

Soto Bangkalan

Bahan :
1 Potong ayam
2 butir telur rebus
3 sdm taoge pendek
2 buah kentang rebus
50 gram soun
Emping goring seperlunya

Bumbu :
3 siung bawang putih
1 ruas jari jahe segar
3 butir kemiri
1 ruas jari lengkuas
1 tangkai serei
1 buah jeruk limau
3 tangkai seledri
Garam secukupnya

Cara memasak :
1. Daging ayam direbus lalu di suir – suir
2. Soun di rendam dalam air mendidih sampai lembut
3. Bumbu ( selain jahe dan lengkuas ) digiling sampai halus
4. jahe dan lengkuas dimemarkan
5. Panaskan 1 liter air lalu masukkan bumbu
6. Tambahkan kaldu ayam dan garam secukupnya
7. Letakkan suiran daging ayam dalam mangkuk, tambahkan tauge, irisan kentang, telur rebus, soun, irisan seledri dan daun bawang. Kemudian siramkan kuah kedalamnya
8. Bubuhi perasan air jeruk limau, dan taburi dengan bawang goring
9. Sajikan selagi hangat

More about → Soto Bangkalan

Nasi Gurih

Bahan :
6 Mangkok beras
6 Mangkok santan

Bumbu :
2 Lembar daun salam
1 Lembar daun pandan
2 batang sereh ukuran sedang
Garam secukupnya

Cara memasak :
Cara memasak seperti memasak nasi biasa, namun air yang dugunakan untuk merebus menggunakan santan dan bumbu - bumbu semua dimasukkan

More about → Nasi Gurih

Mendol Tempe

Bahan :
5 Potong tempe sedang
Minyak goreng secukupnya

Bumbu :
3 siung bawang putih
1 potong kencur
2 buah cabe merah
Cabe rawit menurut selera
Garam dan penyedap secukupnya

Cara :
Semua bumbu di haluskan
Tempe di potong kecil - kecil (untuk memudahkan dalam menghaluskan)
Tempe di haluskan sampai halus sampai bisa di bentuk
Bentuk lonjong lemudian di goreng hingga matang, lalu di angkat

More about → Mendol Tempe

Kare Kepiting

Bahan :
3 ekor kepiting (pilih yang gemuk)
1 1/2 gelas santan
3 sendok makan minyak goreng atau mentega
Bumbu :
3 buah cabe merah
2 sendok makan irisan bawang merah
2 siung bawang putih
1 potong jahe
1 otong kunyit
1 lembar daun salam
1/2 sendok teh terasi
1 sendok makan air asam
Penyedap secukupya

Cara memasak :
- Cuci kepiting hingga bersih kemudain dibelah, haluskan bumbu kecuali daun salam, sereh dan lada.
- Tumis bumbu bersama santan biarkan mendidih
- masukkan kepiting dan biarkan sampai masak.


Sup Tahu Ikan MAs
Bahan :
1 ekor ikan mas
2 batang daun ketumbar
2 buah tahu
100 gram daging ayam cincang
1 liter kaldu ayam
1 buah jeruk nipis

Bumbu :
1 sendok makan anggur putih
1 sendok teh lada
2 cm jahe (DIMEMARKAN)
gula dan garam secukupnya
2 siung bawang putih (dicincang halus)
1/2 butir bawang bombai (dicincang halus)
1 sendok teh kecap asin

Cara membuat :
- Tahu di potong kotak - kotak. daging ayam di cincang sampai halus. Tambahkan garam dan lada lalu dibentuk bulat - bulat seperti baso
- Ikan emas di bersihkan sampai bersih lalu perciki dengan air dengan jeruk nipis . sisihkan
- Tumis bawang putih dan bawang bombay sampai layu tambahkan jahe. Setelah bumbu masak masukkan kedalam kaldu
- Didihkan kaldu masukkan bumbu- bumbu yang sudah di tumis, setelah mendidih masukkan daging ayam masak sampai terapung (ciri ayam sudah masak)
- Masukkan tahu dan ikan mas. masak kembali sampai ikan mas matang. Tambahkan bumbu - bumbu yang lain.

More about → Kare Kepiting

Kepiting goreng

Kepiting goreng
Bahan :
2 ekor kepiting
3 butir telur ayam
1 buah wortel
1/2 ons kapri muda
4 sendok makan minyak goreng

Bumbu :
1 sendok teh lada halus
3 buah bawang merah
1 siung bawang putih

Cara memasak :
- Rebuslah kepiting lalu ambil dagingnya saja. wortel dicuci dikupas dan di irs
panjang panjang halus. Kapri juga di cuci dibuang seratnya kemudian di rajang halus
- Kocok telur ayam tambah merica dan garam Bawang merah dan kapri di iris halus lalu di tumis hingga layu
kemudian masukkan telur, daging kepiting kemudian di aduk - aduk. Tambahkan minyak agar telur tidak lengket di wajan
Hidangkan dalam piring daging

More about → Kepiting goreng

Lemper Ayam

Lemper Ayam
Bahan – bahan :
200 gram beras ketan, direndam 1 jam, ditiriskan
1 lembar daun salam
1 batang serai di ambil putihnya di memarkan
¾ sendok teh garam
115 ml santan dari ¼ butir kelapa
Daun pisang untuk membungkus

Bahan isi :
2 buah paha ayam atas bawah
500 ml air
2 lembar daun salam
¾ sendok teh garam
¼ sendok teh merica bubuk
½ sendok teh gula pasir
100 ml santan dari ¼ butir kelapa

Bumbu Halus :
6 butir bawang merah
4 siung bawang putih
3 butir kemiri, di sangrai
1 sendok teh ketumbar

Cara membuat :
1. isi : rebus ayam dan air sampai matang. Angkat ayam, suwir – suwir dagingya dan ukur 250 ml air kaldunya
2. campur ayam, bumbu halus, serai, daun salam, garam, merica bubuk, dan gula pasir. Aduk rata , tuang air kaldu . masak sampai mendidih. Tuang santan masak sampai meresap, dimgimkan.
3. Kukus beras ketan 20 menit. Angkat
4. rebus santan, daun salam, serai dan garam sampai mendidih. Matikan api tambahkan beras ketan. Masak sampai meresap angkat dan kukus 30 menit sampai matang.
5. ambil sedikit ketan, pipihkan beri isi. Bentuk lonjong bungkus dengan daun pisang.

By : ibu joni makasar , di ambil dari saji edisi 118


Pepes jamur telur asin

Bahan :
200 gr jamur merang
2 butir telur asin mentah
10 butir cabai rawit merah
50 ml santan kentan instant
4 lembar daun salam di potong jadi 2
1 batang serai diiris miring
daun pisang untuk membungkus

bumbu halus :
6 butir bawang merah
2 siung bawang putih
4 butir kemiri disangrai
2 cm kunyit
1 cm jahe
1/2 sendol teh garam

cara membuat :
1.Pisahkan telur asin dan kuning telurnya. Kocok lepas putih telur dan potong - potong kuning telurnya
2. Campur bahan dan bumbu halus aduk rata
3. Ambil daun pisang. Beri adonan. Bungkus tum, semat dengan lidi
4. kukus 20 menit sampai matang

by : sajiku

More about → Lemper Ayam

SOTO DAGING

SOTO DAGING
Bahan bahan :
500 gr daging sandung lamur/ tetelan, rebbus sampai lunak
750 gr jerohan (usus, babat, hati dan paru) yang sudah direbus
2 sdm beras yang sudah direndam, haluskan (bila menghendaki kuah yang agak kental)
1/2 buah otak sapi, kukus(bila suka)
5 lembar daun jeruk purut
2 batang serai
2 liter air perebus daging
3 sdm minyak goreng untuk menumis
1 sdm garam
Kecap manis sesuai selera
100 gram soun, potong potong dan rendam sampai lunak
75 gram bawang merah goreng
daun preidan seledri secukupnya, iris halus
jeruk nipis

Bumbu (dihaluskan)
5 buah cabai merah, kukus/goreng
1 sdt garam
4 buah kemiri

Cara memasak
Potong - potong daging dan jerohan sesuai selera, bila daging sandung lamur potong tipis melebar. Masukkan kedalam kaldu, didihkan.
panaskan minyak, tumis bumbu yang sudah dihaluskan sampai harum lalu masukkan kedalam daging bersama beras halus. Rebus dengan api kecil hingga bumbu meresap.
Hidangkan dengan ditaburi bawang goreng, prei, dan seledri.
Sebagai pelengkap dihidangkan dengan daging kemiri, kecap dan jeruk nipis.Untuksambal kemiri : haluskan semua bahan - bahan tersebut.

More about → SOTO DAGING

SOTO LAMONGAN

SOTO LAMONGAN
Bahan - bahan :
1 ekor ayam kampung
1 ons soun
2 tangkai daun seledri
4 butir telur ayam
5 lembar kol putih

Bumbu :
1 sdm bawang merah goreng
2 iris kecil kunyit
6 butir bawang merah
1 sdt ketumbar
5 butir merica
3 lembar daun salam
3 sdm minyak goreng untuk menumis
1 sdm bawang putih goreng
3 biji cengkeh
3 butir bawang putih
10 butir kemiri
1 ptotong jahe
1 potong lengkuas

Cara memasak :
Ayam yang sudah dibersihkan, direbus hingga empuk
Pisahkan dan ambil kaldunya
Tulang ayam dibuang dagingnya dipotong kecil - kecil
Tumis bawang merah pada minyak yang sudah panas
Setelah bawang merah layu, masukkan dan tumis juga bawang putih yang sudah dihaluskan
Setelah tumis beraroma harum, masukkan bumbu bumbu yang sudah dihaluskan : kunyit, ketumbar, kemiri dan merica
Berturut turut masukkan kaldu ayam sedikit sedikit dan bumbu : Jahe yang sudah dimemarkan, cengkeh, daun salam, garam secukupnya sesuai selera dan lengkuas
Biarkan mendidih, bila sudah matang siapkan :
Ayam yang sudah dipotong potong
Soun yang sudah disiram dengan air panas dan di tapis( ditiriskan )
Kol
Telur rebus yang telah dibelah dua
Bubuhkan sedikit perasan air jeruk
Taburkan bawang merah dan bawang putih, yang sudah digoreng
siramkan kuahnya
Sajikan dengan sambal soto biasa

More about → SOTO LAMONGAN

SOTO KUDUS

SOTO KUDUS
Bahan - bahan :
8 butir telur ayam, direbus
2 ekor ayam yang sudah dibersihkan
2 sdt bumbu penyedap
2 ons taoge
2 sdm minyak untuk menumis
3 tangkai daun seledri
2 potong serai dimemarkan
4 ruas ibujari jahe

Bumbu :
2 ruas jari kunyit
garam secukupnya
1 sdt jinten, dihaluskan
10 butir bawang merah diiris halus
20 butir merica, dihaluskan
15 butir kemiri, di giling halus
2 sdt ketumbar, dihaluskan
7 butir bawang putih diiris tipis tipis

Sambal :
2 sdt bumbu penyedap, 10 buah cabai rawit dan garam secukupnya

Cara memasak :
Rebus ayam yang telah dibersihkan tadi
Haluskan : ketumbar, merica, kunyit, kemiri dan jinten.
Panaskan minyak untuk menumis
Tumis bawang merah hingga layu
Masukkan bawang putih, aduk aduk dan tumis hingga keluar aroma wanginya
Masukkan semua bumbu yang sudah dihaluskan tadi, aduk aduk hingga tumisan matang dan berbau gurih
Tuangkan semua isi kaldu
Masukkan : jahe, serai, garam dan bumbu penyedap.
Ayam yang sudah direbus buang tulangnya
Potong daging ayam kecil - kecil
Bubuhi taoge yang sudah diseduh dengan air panas
Siramkan kuah soto tersebut
Bubuhi telur ayam yang sudah dibelah dua, daun seledri dan sambal

Sambal :
Cabai direbus lalu dihaluskan, tumis dengan sedikit minyak panas, bubuhi penyedap dan garam

More about → SOTO KUDUS

SOTO BETAWI

SOTO BETAWI
Bahan - bahan :
1 kg daging jerohan sapi
2 sdm kecap manis
2 butir bawang merah di iris
1/2 kg daging sapi
2 mangkok emping goreng
1 mngkok kentang goreng
6 gelas santan dari satu butir kelapa
3 tangkai daun seledri diiris halus
3 batang daun bawang di iris halus
3 buah tomat yang tidak terlalu matang

Bumbu :
10 butir bawang merah
10 butir kemiri
10 butir merica
6 siung bawang putih
4 lembar daun salam
2 sdt ketumbar di haluskan
3 ruas jari lengkuas
2 ruas jari kayu manis
4 sdm minyak goreng
1 sdt jinten
2 batang serai

Cara memasak :
a.tumis semua bumbu yang telah dihaluskan, kecuali lengkuas, daun salam jahe
serai, kayu manis
b.Bila tumisan sudah matang dan berbau harum, bubuhi sedikit kaldu dan air
rebusan daging. Setelah itu masukan daging sapi dan jerohan yang sudah dipotong - potong
Tambahkan kaldu daging.
c. Terakhir masukkan santan sambil diaduk aduk. masak terus hingga mendidih dengan merata dan sempurna

Cara menghidangkan :
Siapkan daging di dalam mangkok. Tambahkan kentang dan tomat yang sudah di iris atau dipotong kecil
Berturut -turut masukkan daun bawang, daun seledri, emping, kecap, bawang goreng dan siram dengan kuah

Sambal :
10 buah cabai rawit, direbus dan digiling(dihaluskan). Bubuhi gula, bumbu penyedap dan garam secukupnya.
Panaskan minyak dan masukkan semua bahan. Bila suka boleh di bubuhi dengan jeruk nipis.

More about → SOTO BETAWI

Balinese Lamb - (Kambing Mekuah)

Ingredients :

1 1/4 lb boneless lamb leg or shoulder cut in 3/4" cubes
2 tbl oil
1 cup Basic Spice Paste (see recipe)
1 tsp coriander seeds crushed
1 tbl distilled white vinegar
12 whl cardamom pods bruised
1 stalk lemongrass bruised
1 1/2 cup water
2 cup coconut milk

Method :

* Bring 12 cups of water to a boil in a large stockpot. Add lamb cubes, cook for 5 minutes, then pour off the water.
* Heat oil, add the spice paste and coriander and fry for 2 minutes over medium heat. Add lamb, vinegar, cardamom, lemongrass and 1 1/2 cups water. Bring to a boil and simmer until three-quarters cooked.
* Add coconut milk, bring back to a boil and simmer, uncovered, until meat is tender. Should the sauce reduce too much, add a little chicken stock. The sauce should be creamy in consistency.
* Serve with steamed rice, fried shallots, lemon slices and sliced celery.
* Comments: The lamb can be replaced by either beef or chicken.

From : http://fooddownunder.com

More about → Balinese Lamb - (Kambing Mekuah)

Bali Tahu - Fried Beancurd in Javanese Blazing Red Sauce

Ingredients :

GENERAL
INGREDIENTS
500 gm Bean curd, in bite sized cubes
1 lrg Garlic clove, chopped
1 tbl , water
1/2 tsp Salt
50 gm Onions, thin sliced
1 1/2 cup Oil

SAUCE INGREDIENTS
100 gm Red chiles, thickly sliced
100 gm Tomato, thickly sliced
50 gm Onion, thickly sliced
3 tbl Boiling water
1 piece ginger 1cm x 1/4cm
1/2 cup Coconut cream
1 stalk lemon grass 4cm long, flattened
2 tsp Sugar, raw or palm
1 tbl Oil
Salt, to taste

Method :

* Preparation of bean curds: Put the garlic & salt in a mortar, grind until smooth. Add hot water. Stir. Dip bean curd cubes one by one into this mixture. Heat 1 1/2 cups of oil in a wok, deep fry the ingredients over med. high heat. 1st the onion slices, then the bean curd cubes. Cubes should be cooked till yellow and not allowed to puff up. Fry one side then the other. Drain well. Place chilies, tomato, onion, rest of garlic & ginger in a blender. Add boiling water. Blend till smooth. In a skillet heat 1 tbs. of oil, stir in blended sauce and add lemon grass. cook over med. heat for 5 mins. Stir occasionally. Now add in the coconut cream, sugar, and fried bean curd cubes. Cook for 5 mins. Salt to taste, remove from heat and remove lemon grass before serving. Place on serving platter and use the fried onions on top. Serve with veggies cooked in coconut cream and serve with steamed rice.
* NOTES :
6/94 " the classical Javanese sauce, Bali, is used to flavor many main ingredients... This sauce is probably as old as Javanese culture itself.*
* In fact the sauce is produced by simple flavorings, such as ripe chilies, and tomato which give the sauce its blazing red colour, then spiced with scented lemon grass and ginger; a small amount of coconut cream & sugar is added to give a delicate flavour to the dish." H. Zucchi, 1989
*(As chilies all originate from New World plants, this is the statement of someone simply proud of her heritage and not a scholar of foods. Javanese culture goes far back beyond the trading days of the 16&1700's)

From:http://fooddownunder.com

More about → Bali Tahu - Fried Beancurd in Javanese Blazing Red Sauce

Baked Fish with Spices

Ingredients :

2 x Whitefish, whole (about 300 g each)
1 x Onion, chopped
1 x Garlic clove, crushed
1 tsp Fresh ginger, chopped
ts Lemon rind, chopped
2 tbl Tamarind sauce
1 tbl Light soy sauce
1 tbl Peanut oil

Method :

* 1. Place fish onto large pieces of foil. Make three deep incissions with sharp knife on each side of fish.
* 2. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth.
* 3. Spread mixture on both sides and inside the fish.
* 4. Wrap foil around fish, secure firmly. Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked.

From : http://fooddownunder.com

More about → Baked Fish with Spices

Bajak Chili Sauce - (Sambal Bajak)

Ingredients :


8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Method :

* Grind with a mortar and pestle or blend the first 7 ingredients very finely.
* Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
* Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
* Remove salam leaves, lemongrass and galangal before serving.
* Keeps up to 1 week or longer if refrigerated.

From : http://fooddownunder.com

More about → Bajak Chili Sauce - (Sambal Bajak)

Bahmi Goreng (Fried Noodles)

Ingredients :
11 oz Chinese noodles, (mie)
11 oz Pork, minced
7 oz Sausages
2 oz Shrimp, peeled cooked
2 oz Ham
1 x Onion
2 x Garlic clove
4 oz Bean sprouts
4 oz Snow peas
4 oz Endive
Celery, bunch
Chives, fresh Oil
1 tsp Ginger, ground
Salt
3/4 tsp Pepper, white
1 tbl Ketjap manis
1x Lemon, (opt)

Method :

* Cook the noodles according to the directions on the pack. Cut the onions and garlic into fine pieces. Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan. Then add the cooked noodles and stir-fry. Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste ans stir-fry till it is thoroughly hot. Serve on a plate. Add soy sauce, Sambal Oelek, or Sambal Manis to taste. Sambal Manis (dark hot condiment) is used more with these two than the soy based pork ones.


from : http://fooddownunder.com

More about → Bahmi Goreng (Fried Noodles)

Aubergine Relish (Sambal Terong)

Ingredients :
2 sm Aubergines
1 Irg Spanish onion
4 x Cloves garlic
1 tbl Vegetable oil
2 tsp Chilli powder
1 slc Terasi
1 tsp Brown sugar
2 lrg Tomatoes

Method :

* This is a relish which can be used hot or cold.
* Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds.
* Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder.
* Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary.
* Then put the mixture into a pudding basin and steam it for 20 minutes.
* If you want this relish to be really hot-spicy hot-then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.

From : http://fooddownunder.com

More about → Aubergine Relish (Sambal Terong)

Atjar Tumis Djamur (Mushroom Pickles)

Ingredients :
8o z Mushroom, fresh, sliced
3 oz Shallots, slivered
3 cup Vinegar, white
1 tsp Cumin powder

Method :

* Cook Time:
0:30 Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.

from :http://fooddownunder.com/cgi-bin/recipe.cgi?r=11484

More about → Atjar Tumis Djamur (Mushroom Pickles)

Atjar Tjampoer

Ingredients :
100gmcarrots salt
100gmgreen beans
4xscallions
100gmwhite cabbage
2xtoes of garlic
1/4xcucumber
1tbloil
150mlvinegar
100gmbean sprouts/shoots
1tblsugar
1tsppowdered ginger
1tspkunjit/kurkuma
1tspsambal ulek

Method :
• Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes.
• Drain. Cut cucumber in
*small* cubes. Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger. Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a
• *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away).
• Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well.
• In that way it is much like saffron, although kunjit tastes a little bitter.
• Sambal ulek [INDONESIA]: Used as an accompaniment and in cooking. Made by crushing fresh red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. Three chilis will make about 1 tablespoon sambal ulek. Also available ready-prepared in small jars from Oriental stores and some delicatessens.
• This is a refreshing side dish made of crisp, sweet-and-sour vegetables. Goes really well with Nasi Goreng. The dish can be kept in the fridge for a few days.

From : http://fooddownunder.com/cgi-bin/recipe.cgi?r=11483

More about → Atjar Tjampoer

Asinan (Sweet and Sour Cucumber Salad)

Ingredients :
3xCucumber, large
1xOnion, med
1xThai chile dressing
1/4cupVinegar, white
1/4cupOil
1/2tspSalt
2tspSugar
1/2tspGarlic powder
Method :
• Cook Time:
4:00 Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.

from:http://fooddownunder.com/cgi-bin/recipe.cgi?r=10736

More about → Asinan (Sweet and Sour Cucumber Salad)

Amandari Smoked Salmon Angel Pasta

Ingredients :

8xRipe plum tomatoes, cut into 8 pieces each
2xShallots, finely chopped
2tblDrained tiny capers
2tblFinely chopped fresh tarragon leaves or other fresh herb such as basil or dill Finely grated zest of 1 orange
4ozThinly sliced smoked salmon, coarsely shredded or torn into small pieces 1/4cupPlus 1 tablespoon extra virgin olive oil
1/8tspFreshly ground black pepper
8ozDried angel hair, (very thin) pasta
2xHard-cooked eggs, coarsely chopped, for garnish

Method :
• 1. In a bowl, combine the tomatoes, shallots, and capers. Add the tarragon, orange zest, and salmon, then the 1/4 cup olive oil. Gently fold the ingredients together. Season with the pepper. Cover and let rest at room temperature for about 1 hour.
• 2. Shortly before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the pasta and cook until just tender. Drain

from : http://fooddownunder.com/cgi-bin/recipe.cgi?r=3471

More about → Amandari Smoked Salmon Angel Pasta

Ajam Panggang (Indonesian Barbecued Chicken)

Ingredients :

3lbBroiler chicken
1cupKecap (or ketjap) manis*
2xGarlic cloves peeled and mashed
2tblFresh lime juice
1/2cupMelted, unsalted butter
1/2tspGrated fresh ginger
1tspSambal oelek**
1pktKroepoek oedang*** Cornstarch to thicken marinade for sauce

Method :
• *Sweet soy sauce.
• **Hot pepper sauce.
• ***Shrimp puffs.
• Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This...dish is good with Nasi Goreng (fried rice).
• Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from

from : http://fooddownunder.com/cgi-bin/recipe.cgi?r=1744

More about → Ajam Panggang (Indonesian Barbecued Chicken)

Ajam Goreng Djawa (Fried Chicken with Spices)

Ingredients :

1xChicken, frying, cut up 2xChilies, split
1xOnion, small, sliced
2tblCoriander seed, ground
1tblCaraway seed, ground
1tblTurmeric Salt
2tblTamarind juice
2tblBrown sugar
1cupCoconut milk Oil
Method :
• Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed.
• Heat oil and deep fry chicken until golden brown.

from : http://fooddownunder.com/cgi-bin/recipe.cgi?r=1742

More about → Ajam Goreng Djawa (Fried Chicken with Spices)

Ajam Ati Goreng (Fried Chicken Livers)

Ingredients :
1/2lbChicken livers
1/2lbTomatoes
3xRed Spanish peppers Garlic
2xOnions Oil to fry in

Method :
• Chop the peppers, garlic and onions and fry them in the oil. When it is nice brown, add the chickenlivers, pour some salt on them, and fry them with it all. slice the tomatoes and fry them with them.
• Eat this with white rice, cooked in the Indonesian way (without salt or butter).
• It is great with sajoer lodeh, I will send this recipe separated.


from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=1739

More about → Ajam Ati Goreng (Fried Chicken Livers)

Acquazzurra Indonesian Chicken Madras

Ingredients :
4xBoneless, skinless chicken Breast halves Vegetable oil
1tblCurry powder
1xRipe mango, peeled, pitted And pureed
1/4cupCoconut milk Salt and pepper
1/3cupWhipping cream

Method :
• Brown chicken in 2 tablespoons hot oil and transfer to a 400F oven for 10 minutes. Stir curry powder into same skillet and cook 1 minute. Stir in mango puree followed by coconut milk. Season with salt and pepper. Simmer 2 to 3 minutes then stir in cream. Simmer 3 to 5 minutes. Serve mango sauce with chicken.
• Ontario.


from :http://fooddownunder.com/cgi-bin/search.cgi?q=indonesian

More about → Acquazzurra Indonesian Chicken Madras

Acorn Squash, Indonesian

Ingredients :

3xAcorn squash Salt and pepper
1/4cupMelted butter
1/3cupChutney*
1/3cupFlake coconut

Method :
• Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 minutes or until bubbly. - -NOTES Make chutney in slow-cooking pot according to "Peach Chutney" recipe

from : www.fooddoenunder.com

More about → Acorn Squash, Indonesian

Indonesian Pork Satay

From Derrick Riches,
Your Guide to Barbecues & Grilling

These Asian inspired pork kebabs are marinated in a lime and brown sugar marinade, then grilled hot and fast. These not only make a great entrée but an excellent appetizer. You can get them ready ahead of time and grill them up in about 10 minutes.
INGREDIENTS:

* 3 pounds boneless pork loin, cut into 1 inch cubes
* 1 cup onions, thinly sliced
* 1/4 cup soy sauce
* 1/4 cup lime juice
* 1 tablespoon brown sugar
* 1 tablespoon ground coriander
* 1 tablespoon cumin seeds
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon ginger

PREPARATION:
Place pork cubes in a shallow baking dish. Combine other ingredients and mix well. Pour over pork, cover and let marinade for at least 4 hours. Drain and reserve marinade. Arrange pork cubes onto skewers, leaving about 1/4 inch space in between each cube.Brush marinade over meat and place on a hot grill. Cook for about 5 minutes over a medium fire then turn. Baste with more marinade and continue cooking for another 5 minutes. Continue cooking and turning until done.

More about → Indonesian Pork Satay

Hot Bananas in Coconut Milk

Ingredients:

* 2 large bananas
* 1 cup coconut milk
* 2 tablespoons granulated sugar
* 1/4 teaspoon ground cinnamon

Preparation:
Peel the bananas and cut into bite-sized pieces.
In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy. Serve hot, sprinkling extra cinnamon on top if desired.
User Reviews Write Review

By: about.com

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Indonesian Salad Recipe - Gado Gado Salad

Ingredients:

* Salad:
* 3 hard boiled eggs, peeled and sliced
* 3/4 cup cabbage, shredded
* 3/4 cup green beans, sliced
* 3/4 cup carrots, sliced
* 3/4 cup cauliflower, chopped
* 1/2 cup mung bean sprouts
* 1/3 cup snow peas
* 1/2 cucumber, sliced
* 2 red potatoes, cut into wedges
* Peanut Dressing:
* 3/4 to 1 cup coconut milk (depending on whether you want a thicker or thinner sauce)
* 1/2 cup chunky peanut butter
* 1 teaspoon red curry paste or chile paste (or Tabasco sauce)
* 1 tablespoon brown sugar
* 1 tablespoon lime juice
* 2 teaspoons fish sauce (or substitute 1 tablespoon soy sauce)

Preparation:
Wash all the vegetables. Ideally, with the exception of the eggs and cucumber, all of the salad ingredients should be blanched or boiled in a large pot of boiling water. However, if you are pressed for time you can serve them raw with the exception of the potato, which has to be boiled. To blanch: plunge the vegetable briefly in the boiling water, then plunge into cold water. This leaves the vegetables nicely crisp and neither too firm or limp. Drain all the vegetables.

Arrange the vegetables on a serving platter, starting on the outside of the platter and work inwards, arranging the vegetables in a colorful pattern. Top with the chopped eggs.

To make the dressing: In a small saucepan, bring the coconut milk to a boil. Stir in the remaining ingredients and simmer for 5 minutes, until the peanut butter has melted and the mixture is thickened.

From about.com

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Indonesian Rendang Curry

From Darlene Schmidt,
Your Guide to Thai Food.

Indonesian cuisine has always been influential in Thai cooking. One of the more popular Indonesians dishes in Thailand and throughout Asia is Rendang Chicken or Beef Curry. Rendang is considered a "dry" curry, which means the sauce is simmered down to a minimum. Because it is so distilled, the sauce sticks to the meat, making this dish one of the most flavorful I have ever tried. And its wide variety of spices make it extremely healthy. If you like curry, you'll love Rendang - guarenteed!
INGREDIENTS:

* 1 whole chicken, cut into small to medium-size pieces (OR the equivalent of beef)
* SAUCE:
* 1/2 can good-quality coconut milk
* 2 Tbsp. healthy oil, like organic canola
* 1 onion, peeled and quartered
* 4 cloves garlic
* 1 thumb-size piece galangal (or ginger)
* 1-3 red chillies, depending on how hot you like your curry (de-seeded if less heat is desired) OR substitute chili sauce
* 3/4 Tbsp. tamarind paste
* 1 Tbsp. brown sugar
* 2 tsp. dark soy sauce
* 4 Tbsp. fish sauce
* 1/2 tsp. turmeric
* 1 heaping Tbsp. ground coriander seeds
* 1 Tbsp. ground cumin
* 1 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/4 tsp. cloves
* 1 tsp. shrimp paste (available by the jar at Asian food stores) OR substitute 1 Tbsp. more fish sauce
* 2 whole star anise (use the Asian one, available at Asian food stores)
* GARNISH (optional):
* fresh coriander leaves
* dry shredded coconut

PREPARATION:

1. Place all sauce ingredients - except whole star anise - in a food processor. Process well to form a thick curry paste or sauce. If you don't have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients.# These herbs and spices can also be ground together with a pestle & mortar.
# Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar.
# Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces, plus the whole star anise, and stir well.
# Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
# Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the wok/pan).
# Serve directly from the wok/pan, or place the curry on a serving plate (with any extra sauce poured over). Garnish with a sprinkling of shredded coconut and fresh coriander (fresh chives work too, as in the picture). Serve hot with Thai jasmine-scented rice, or Easy Thai Coconut Rice.

from about.com

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Coffee: What Are The Health Benefits?

Coffee: What Are The Health Benefits?
by: Aaron Matthews Morgan


If you are a coffee drinker, you no doubt have asked yourself how much coffee is it safe for you to consume on a daily basis. This is not surprising since so much has been blamed on coffee. Heart disease, cancer, osteoporosis, you name it. At one time or another, coffee has been made to blame. Coffee has joined the ranks of red wine and chocolate as a guilty pleasure that may actually be good for you. As much as it is a great way to get that fix in the morning, recent studies have shown that coffee has been found to be rich in antioxidants and contains hundreds of pain-relieving and anti-bacterial compounds. Although one should not drink coffee with wild abandon, it's comforting to know that maybe that cup or two in the morning may be good for you. Here is a statistic to ponder: did you know that there are over 160 million coffee drinkers in the Unites States alone? In terms of consumption, the average American consumes 8.8 lbs. of coffee per year. But consider this: the world leader in terms of consumption is Finland which comes in at nearly 30 lbs per year. That's a lot of coffee!

Another statistic is that there have been well over 19,000 studies done to analyze the effects of coffee. Now, studies can often be skewed to show whatever the author wants, but here is what is generally agreed: consuming 2 to 3 cups of coffee per day is often considered more beneficial than harmful. Recent studies have shown that moderate coffee drinking can reduce the risk of colon cancer (due to it's ability to keep you regular), gallstones, cirrhosis of the liver and more, due to the fact the it is loaded with healthy antioxidants. So loaded, that studies have implied that coffee contains higher levels of antioxidants compared to other commonly consumed beverages, such as tea and fruit juice. Coffee has joined the ranks of red wine and chocolate as a guilty pleasure that may actually be good for you. As much as it is a great way to get that “fix” in the morning, recent studies have shown that coffee has been found to be rich in antioxidants and contains hundreds of pain-relieving and anti-bacterial compounds. Although one should not drink coffee with wild abandon, it's comforting to know that maybe that cup or two in the morning may be good for you. Several studies are also being conducted on Parkinson's and diabetic Patients. Research has shown that just one cup of coffee per day can halve your risk of Parkinson's, the brain disease that causes tremors and affects movement. Caffeine may protect the brain cells typically lost to Parkinson's disease. However, it has been noted that women on hormone therapy do not seem to benefit. It is felt that Estrogen may dilute the effectiveness of caffeine. It has also been found that if a woman drinks three cups of coffee a day, she can reduce her risk of Type 2 Diabetes by twenty to thirty percent. Coffee may help promote the delivery of insulin to the tissues. Experts believe that coffee's antioxidants, such as chlorogenic acid and caffeine acid, deserve the credit. There are also on going studies that are producing favorable reports on coffee helping to fight Alzheimer's due to the caffeine stimulating the cognitive area of the brain. This is just the tip of the ice berg.

People with asthma who drink coffee can have up to 25 percent fewer symptoms because one of the compounds in coffee - theophylline - acts as a bronchodilator. A recent Brazilian study showed that consumption of coffee promotes better sperm mobility - and now studies are in progress to determine whether caffeine can help infertile men. Coffee contains polyphenols, substances that may reduce the risk of cancer and coronary artery disease. Caffeinated coffee, as opposed to decaffeinated coffee, makes you a better thinker. Studies have shown that coffee keeps you focused, particularly when you are doing not-so-pleasant work. A researcher with the U.S. Army stated caffeine improved scores on a range of cognitive tasks, such as decision making, learning, and attention in the sleep-deprived. Coffee can also boost your mood, probably by making you feel more energetic. A little known fact is that coffee contains antioxidants which have been shown to imporve oveall health. Here is a short list of some benefits which have been shown to be present in coffee:

Reduce symptoms of Parkinson's Disease

Antibacterial ingredients

Reduce the risk of developing gallstones

Preserve mental accuity

Reduce risk of developing type 2 Diabetes (if you have diabetes, reduce your consumption

If you are free of hypertension, coffee will not likely produce it

Headache relief

Reduce the risk of some types of cancer

Improve physical endurance


About The Author
Aaron Matthews-Morgan is the owner of Heavenly Kona Coffee, an e-business that specializes in 100% Gourmet Kona Coffee from Hawaii. HeavenlyKonaCoffee.com is also a premier website for free information and resources, providing quality info and articles on everything related to coffee. Go to: http://www.heavenlykonacoffee.com

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Rendang

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia,[1] and is now commonly served across the country.[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.[3] Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.[1]

Rendang is made from beef (or occasionally chicken, mutton, water buffalo meat, duck or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind, and is usually not cooked for as long as beef rendang.[4]

There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants and without refrigeration it should be consumed within a month.[3]

Rendang is often served with rice in Indonesia but in Malaysia it is also served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).

From wikipedia

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Indonesian rice table

From Wikipedia, the free encyclopedia
Jump to: navigation, search

An Indonesian rice table (in Dutch, rijsttafel) consists of rice accompanied by between twelve and thirty, often spicy, side dishes served in small portions. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. It is a Dutch colonial adaptation of the Indonesian dinner, and popular only in the Netherlands. However, a growing number of restaurants and hotels in the tourist areas in Indonesia serve rice table.

The number of side dishes depends mainly on the number of guests; in a restaurant, as many as two dozen side dishes may be served. In many restaurants, the side dishes are brought to the guests' table, covering the table with the many small plates

by wikipedia

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Rice

Rice is a staple for all classes in contemporary Indonesia,[1] and it holds a central part in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals as a savoury and sweet food. Rice is most often eaten as plain rice (nasi putih) with just a few protein and vegetable dishes as side dishes. It is also served, however, as ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip (rice crackers), desserts, noodles, brem (rice wine), and nasi goreng (fried rice).[2]

It was only incorporated, however, into diets as either the technology to grow it or the ability to buy it from elsewhere was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of Java, which show kings levied taxes in rice. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, can be seen carved into the ninth-century Prambanan temples in Central Java: a buffalo attached to a plough; women planting seedlings and pounding grain; and a man carries sheaves of rice on each end of a pole across his shoulders. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.[1]

Rice production requires exposure to the sun. Rice production in Indonesian history is linked to the development of iron tools and the domestication of water buffalo for cultivation of fields and manure for fertilizer. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.[1]

by wikipedia

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Cooking Tips To Make Life Easier In The Kitchen - Part One by Chris Teo

Here are some quick and easy cooking tips that may save your day.

1) If you are a beginner, start with a simple recipe. Do not be overzealous and choose some recipes that require way too much preparation. Choose a healthy cooking recipe that you can prepare easily. When you are better, you can opt for something more challenging.

2) It is recommended that you prepare all the ingredients that you need for your gourmet recipe before you start heating the pan or pot. Otherwise, you may get all excited if you forget something along the process thus spoiling or overcooking your food. It's great to have everything freshly cut and prepared during your cooking but if you are an amateur, it is still better you get all your ingredients ready first before you start heating up your pan or pot.

3) It is wise to measure your ingredients rather than just estimate. Follow your given recipe as closely as possible. Of course, cooking is not set in stone. For example, if you don't like your cake too sweet, you can reduce the amount of sugar stated in the recipe by a quarter. Likewise, you can substitute butter for margarine to suit your tastebuds.

4) Cooking temperatures is very important. So be sure to follow the recommended heat settings especially when you are baking.

5) Cook only one dish at a time so you can manage it better. If you have two or three dishes cooking at the same time, you may find yourself running around checking the oven, microwave or pot. By the time you finish, you will be so tired and stressed, you won't be able to enjoy your meal. So just take it easy and cook one dish at a time.

6) It is a good idea to set your table before you start cooking so that once the food is ready, you and your family or friends can just sit down and enjoy the meal while it is still hot.

Do you know that you can cook like a professional chef even if you don't have much experience in cooking? Would you like to cook and serve popular restaurant dishes to your family or friends at minimal cost? To find out the secret click here

About the Author

Chris loves cooking and enjoys tremendously cooking for friends and family. She is very adventurous in her tastes and loves to try out new recipes be they western or eastern.


by:http://www.goarticles.com/cgi-bin/showa.cgi?C=827046

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Better Food for Better Health by Curtis Reddehase

Scientists have touted the Mediterranean diet for heart health for some time, but now there is more and more evidence that this diet can keep you healthy in other ways also. This diet was a paradox for many American doctors because the people of the Mediterranean areas ate high quantities of fat, but had much lower rates of cardiovascular disease than Americans who consumed similar amounts of fats. One explanation was that olive oil was the main fat consumed in the Mediterranean countries instead of the high amount of animal fat eaten here in the United States. The basics of the diet are to eat plenty of fruits and vegetables, nuts, fish, whole grains, healthy fats, and red wine in moderation. To cut the risk of diabetes, it is better to choose complex carbohydrates to prevent the insulin surges that refined carbohydrates cause. Oats and whole wheat are good choices for breakfast. Leafy greens are not only cancer fighters, but they lower cardiovascular risk. The more you eat the lower your risk. The folate found in darker greens can help your brain age gracefully. Don't neglect eating beans. These wonderful legumes lower artery-clogging LDL-the bad cholesterol, and also do not cause blood sugar spikes. Omega-3 fats found in seafood also protect against heart disease. Recent studies have found that colorectal-cancer rates are much lower in people who ate the most seafood. Another benefit of eating fish seems to be lower rates of depression and Alzheimer's disease. Some guidelines for eating healthier are to force fruits by eating at least one serving at breakfast, another as a snack between meals, and then eat more fruit for dessert at dinner. Mix your veggies by having a salad or soup that blends several vegetables and beans. Cut way back on red meat by eating more fish and chicken. When red meat is eaten, try mixing it with grains and vegetables in stews or similar dishes. When possible, use olive oil in place of other oils and fats, including butter and margarine. Use extra-virgin olive oil which is higher in phenols that have antioxidant characteristics. It's the only type that's entirely unrefined. Sipping a glass of red wine has long been linked to lower heart disease risk. Purple grape juice is just as effective. So if you don't drink alcohol, having a glass of grape juice will also keep your blood vessels elastic. Mediterranean herbs help to battle insulin resistance. Try adding sage or oregano to food to double insulin activity. Turmeric and cloves triple it. By far, cinnamon is the best spice for lowering blood sugar and LDL. Sprinkle it on sweet potatoes or squash. Try eating different kinds of fruits such as figs and dates. They have much higher antioxidant content than that of other fruits. And lastly, keep almonds and pistachios around for snacking. Although nuts are high in fat, eating a handful a day protects against adding extra pounds. Walnuts, pecans, hazelnuts, and almonds although high in calories are low in saturated fats.

About the Author

From your company for Austin real estate as well as agents for Round Rock real estate

by : http://www.goarticles.com/cgi-bin/showa.cgi?C=827488

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Chocolate Lover Gift - Give the Gift of Chocolate

Almost everyone has a love for chocolate, even if they would rather deny it. The way its texture feels in your mouth as it melts is very satisfying and its richness takes this pleasure to a whole new level. Some people would even prefer chocolate to some other acts that may bring a lot of pleasure. So remember to give the gift of chocolate. It is the perfect chocolate lover gift.

Although chocolate is very delicious, some chocolates are more enjoyable than others. A Snickers bar is full of chocolate but it also is jam packed with peanuts and caramel so you have to eat your way around the candy bar to get your dose of pure chocolate. Thankfully, there are gourmet chocolates available to satisfy any chocolate lovers fix.

There are many different cocoa inspired delectable treats out there to please anyone. There are types of chocolate that some people probably never thought possible. Chocolates now can come in a chocolate-wine combination to serve as a decadent topping to any dessert. Some flavors include a chocolate espresso Merlot or a chocolate raspberry Cabernet. No one would have thought that wine and chocolate would fit well together but these gourmet chocolates, when paired with ice cream, would be sure delight anyone's taste buds.

Truffles of all kinds are also available for those with an extra sweet tooth. Whether you love dark, milk or white chocolate it is all available out there for you. There are also boxes of chocolate to suit anyone's needs and those contain a wide variety of different gourmet chocolates.

Some people really enjoy coffee filled chocolate or cherry filled chocolate. In a box of chocolate, all of these are possible and even things you never thought imaginable will be waiting for you when you open the lid.

If you just want a plain chocolate bar than those are available too, virtually everywhere. Dark, milk or white chocolates are available for chocolate bars so you'll get your chocolate fix. You can break off a piece of the bar and simply let the chocolate melt slowly in your mouth as you let all your worries escape you.

These small scrumptious treasures make a perfect gift for anyone. If you know a chocolate lover, then they will greatly appreciate the sophisticated taste of these gourmet delights. They will know that you spent your time and money buying them the only gift they really need. Stores that sell these delicious treats also have gift certificates available so if you can't pick out the perfect gourmet chocolates you can certainly let them do it with your gift for them.

About the Author

Visit http://www.chocolategiftguru.com to see how you can give the perfect chocolate lover gift on a discount budget.

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The Real Story Behind Gourmet Coffee

Whether your a proclaimed coffee lover or a regular of Starbucks, you won't be capable of understanding the art of appreciating genuine gourmet coffee unless you grasp the history and knowledge associated with gourmet coffee. Oh, of course, you don't have to an connoisseur to love and appreciate gourmet coffee, but understanding a little bit more than the supermarket who sells you the instant coffee would help you admire the flavour, aroma and pure bliss that gourmet coffee fans understand gourmet coffee is truly capable of.

Gourmet coffee is the complete opposite to fine wine. With wine, the longer it sits, the better it tastes, as its quality and price increases. But with gourmet coffee, freshness is an absolute must. If feasible, get coffee beans that have been roasted no more than 1 week beforehand. And if you're going to discover how to cherish gourmet coffee, it's essential that you only buy 100% Arabica coffee.

It's nearly impossible to find fresh roasted coffee on the shelves of your local supermarket. There is a really good chance, that the coffee that you're drinking today have been roasted 2 or more months ago. You can try and change this problem by purchasing whole roasted coffee beans in batches from reputable on-line companies and grind them at home only when you need it. This is simpler that you think, as gourmet coffee companies have become more accessible with the onset of the Internet . Combine that with affordable at-home technology, it has become even easier to enjoy real gourmet coffee in the comfort of your own home whenever you feel fit.

In order to get the most out of your purchase, you want to do everything that you can to ensure the freshness of the coffee. After purchasing your gourmet coffee beans, it is almost a sin to leave it sitting out on the counter at room temperature. The first step is to make sure that you store any unused coffee in an airtight container. If you are a regular coffee drinker, you can safely store the container in the refrigerator. But if you enjoy gourmet coffee only on special occasions or when you have guests, it is important to store your unused coffee beans in the freezer. This helps to keep the coffee fresh. It won't be exactly like freshly roasted coffee, but it will still be superior to the stale stuff that you buy off the supermarket shelves.

As with other products like wine, the area where the grapes are grown makes a really big difference. This is no different with gourmet coffee. There are two very important facts to consider. First, the country the gourmet coffee beans are grown can make a difference in taste and quality. But just as important is the company that roasts and sell the gourmet coffee beans. Remember to buy only from companies that have proven themselves. This is not hard to find out. Coffee tastings and reviews are a big part of the industry, and that information is readily available.

The most important thing about gourmet coffee is that you must take the time to really appreciate it. If you plan on slamming a cup of coffee as you run off to work in the morning, then stick the instant stuff. It's almost an insult to all the hard work and art that goes into making really good gourmet coffee.

About the Author

Gourmet Coffee Revealed Chris Hickey "Been surfing the net for 12 years..seen some things that impress me and some things that disappoint me, but I am far from seeing it all."

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Oolong Tea - The Weight Loss Tea

Oolong Tea and it's health benefits. Somewhere between Green Tea and Black Oolong Tea makes a great alernative brew.

What Makes a Tea an Oolong Tea?

There are 3 main distinct types of tea which can be generally categorized as follows:

a) Green Tea: is treated or boiled following picking to prevent the leaves from oxidizing and retaining their natural colour.

b) Black Tea: is left to oxidize following picking, that's how it gets their distinctive colour.

c) Oolong Tea: the raw leaves are sun-wilted and then bruised, which exposes their juices to the air, so the leaves oxidise and start to turn brown like a cut fruit. They are allowed to oxidise only partially, giving them a rich, floral flavour. The tea is then dried fully; locking in the rich flavors that oolong tea is known to offer. Oolong's unique drying process creates a tea that has many metabolic stimulating attributes.

Oolongs range from bright green and slightly fermented to dark-leafed and hearty. The greener varieties are less fermented. Oolong tea therefore comes in a wide range of tastes and aromas from teas very close in taste to green tea to those very close to black tea.

Health Benefits

Oolong tea burns over 157% more fat than Green Tea - and therefore becoming the most popular teas designed to accelerate weigh loss.

Drinking two cups of Oolong tea every day not only helps shed stubborn pounds by boosting your metabolism, but also blocks the fattening effects of carbohydrates.

Wulong tea promotes beauty and health - Oolong tea contains a large quantity of polyphenol which:

* promotes strong, healthy teeth;
* improves cognitive functioning and mental well-being;
* preventing eczema, allergies;
* clarifies your skin, giving it a healthy, radiant glow and
* strengthens your immune system.

Oolong tea endorsed by Oprah

Where Can I Get Some?

Visit Teaworld where you will find the some of the finest Oolong teas, Ginger Oolong, China Oolong and Champagne Oolong.

Try before You Buy - You can always request a sample and try before you buy!

By Uma Mays Published: 02/25/2008

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