Ikan Masak Saus Mangga (Fried Fish in Mango Sauce)

Ingredients:

2 Mujair Fish (Nile Tilapia)

1 tbsp Lime Juice

1/2 tbsp Salt

1/2 tsp Pepper

2 tbsp Cooking Oil




Mango Sauce:

1/2 Brown Onion, roughly chopped

2 cloves Garlic, roughly chopped

1/2 Mango, juiced

100 ml of Water

1/2 tsp Salt

1/4 tsp Pepper

1 tsp Sugar

1/4 tsp Seasoning

1/2 Mango, diced 1 cm

Cooking Oil



How To:

1. Clean the fish scales, gills and entrails. Wash. Fillet the fish on its side, but not broken. Marinate with mixture of lime juice, salt, pepper, and cooking oil.

2. Fry the fish until submerged in hot oil until golden brown colored. Remove and drain.

3. Mango sauce: Stir fry brown onions and garlic until fragrant. Add the mango juice, water, salt, pepper, sugar and seasonings. Mix well. Cook to boil.

4. Add mango dices, stir briefly and lift.

5. Serve the fried fish with mango sauce.

South Of France Mango Bar, 8.8-Ounces Units (Pack of 4)

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Ikan Bakar Kecap ( Grilled Fish Sauted with Indonesian Ketcup - Sweet Soy Sauce)

Ingredients:

• 500 g gourami / gurame fish, cut the body

• 1 lime juice, take the water



Grinded Ingredients:

• 8 shallots

• 3 cloves garlic

• 3 pecan

• 1/2 tbsp finely pepper

• 2 cm turmeric

• 2 cm ginger

• 4 red chilies

• 1 tbsp oil

• 1 tbsp sugar

• 1 block Chicken Broth

• Salt to taste


Smearing Ingredients:

• 2 tbsp Indonesian Sweet Soy Sauce

• 1 tbsp Margarine



How to:

1. Sprinkle fish with l juice then leave for 15 minutes.

2. Rub fish with grinded ingredients on the entire surface of the fish body and the interior thoroughly. Leave for 30 minutes.

3. Prepare the grill, then grill fish until golden brown.

4. Smear the fish with the mixture of sweet soy sauce and margarine, continue to grill briefly.

5. Serve while hot with cucumber, cabbage and tomatoes.

The Rough Guide to Bali & Lombok 6 (Rough Guide Travel Guides)

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Equip your Resto...

Have you ever wondered of running your own Restaurant ? Perhaps you're now a Chef of a big and famous hotel. But you have this dream that bothers you every night. It's a dream to open your own restaurant. Running your own business, cooking your own style not dictated by your Boss.

What about opening an ethnic Restaurant that serves one or several ethnic cuisines ? Cooking those exotic cuisine like what we have here on Original Indonesian Recipes.... Whatever your dreams are, I suggest you to keep on chasing them.

Location is one of the very vital key in opening a restaurant. Once you find that perfect location, you will need to make sure you negotiate the best lease possible for your restaurant.

After careful decision of choosing the right location. Now you need to focus on renovating the building and make the design to support your theme. For example if you plan to serve Ethnic Cuisine then you need to build some ethnic design concepts around the wall.

Now, It's time to equip your restaurant. What are these equipments ? They are Glassware, Tableware, Flatware, Bowls, Plates, Mugs, and even Tablecloth and skirts.... That could be a daunting and worn out task. Especially when you imagine going physically from one store to another finding the right appliances.

But what if I tell you that you can do this task simply by sitting in front of your computer ? Yes, you can have a cup of coffee while browsing and choosing the right appliances for your restaurant. Wasserstrom provides wide varieties of Restaurant Supplies and it carries the Best Name Brand Products. They are Top Brands that are used by Famous Hotels and Restaurants around the world such as "Libbey", "Hobart", "Lincoln", "Carlisle", "Server", "Homer Laughlin", etc.

For example, Wasserstrom provides Walco Stainless Spoons in several types, like Tablespoon, Dessert Spoon, Dinner Fork, Iced Teaspoon, etc. The website itself has a very neat design and good categorization, so I'm pretty sure you'll find your stuff without worrying being lost in the jungle of appliances. You can visit here...

"wasserstrom restaurant supplies, restaurant equipment, restaurant supply, professional chefs, professional cookware, chain restaurant supplies"

Ikan Kembung Bumbu Kemangi (Slimy Mackerel with Spiced Basil)

Ingredients:

• 3 Slimy Mackerel

• 2 cm Ginger, finely chopped

• 3 cloves Garlic, minced

• 3 tsp salt

• 300 ml thick coconut milk

• 1 red tomatoes, cut into pieces

• 1 stalk lemongrass

• 2 bay leaves

• 2 slices galangal

• 5 bird's eye chilies

• basil leaves to taste



Blended Spices:

• 5 Shallots

• 4 Pecan

• 1 tsp Coriander

• 3 cloves Garlic

• 6 Curly Chilies

• 2 cm Turmeric

• 1 tsp Sugar

• 1 tbsp Cooking Oil

• Salt to taste



How to make:

1. Marinate the mackerel with ginger, garlic and salt for 30 minutes.

2. Grill fish until half cooked, set aside.

3. Stir fry blended spices until fragrant. Pour coconut milk while stirring until thickens. Add basil, tomatoes and bird's eye chilies and the rest of the ingredients. Cook to boil, lift. This is the Yellow Sauce.

4. Marinate fish in Yellow Sauce for 15 minutes.

5. Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce.

SEASON No Salt Added Fillets of Mackerel In Water

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Gudeg Ceker (Jogjakarta Chicken Claws Gudeg)

Ingredients:

750 g young Jackfruit, peeled, cut into pieces

500 ml young Coconut water

750 ml thick Coconut milk from 2 coconuts

4 Eggs, hard boiled, peeled

2 pcs of teak leaves

150 gr brown sugar (Javanese Palm Sugar)

6 bay leaves

4 cm galangal, crushed

100 gr beef, cut into pieces

10 chicken feet / claws, wash clean



Blended Ingredients:

12 Shallots

6 cloves Garlic

8 pcs Pecan, toasted

1 tbsp Coriander, toasted

1 tsp Salt



How To:

1. Wash jackfruit, boil briefly with coconut water, lift.

2. Prepare a pan, Cover pan bottom with teak leaves. Place half of the young jackfruit and half of blended ingredients. Add the remaining half of the young jackfruit, eggs, remaining blended ingredients, brown sugar (Javanese Palm Sugar), beef, and chicken claws.

3. Add coconut milk and cover the pan. Cook over medium heat until cooked through and the claws softens, lift.

4. Serve with warm rice.

Serves 6

Recipe source:
http://sajiku.blogspot.com/search/label/Resep%20DI%20Yogyakarta

Image source:
http://solo.dagdigdug.com/page/2/

Ayam Bakar Solo (Solo Grilled Chicken )

Ingredients :

1 Javanese (Indonesian) cock, cut into two without splitting it.

30 ml Oil, for stir frying

1 1/2 lt Water

10 g Garlic, chopped

20 g Shallots, chopped



Ingredients A:

1/2 tsp salt

1/4 tsp pepper

1/2 tsp MSG (Optional)

1 tsp Chicken Broth Powder

2 tbsp lime juice



Ingredients B:

2 stalks Lemongrass, crushed

20 g Galangal, crushed

5 lime leaves, remove the leaves' bones



Ingredients C:

1 1/2 tsp coriander powder

1 tsp salt

2 tsp Chicken Broth Powder

1 tsp MSG (optional)

1/4 tsp pepper

5 tsp sugar

3 tbsp Javanese Palm Sugar (Gula Jawa or Gula Merah)

6 tbsp Sweet Soy Sauce (Kecap Manis)



Smearing Ingredients:

Sweet Soy sauce (Sweet Ketchup or Kecap Manis) to taste

Margarine to taste



Sauce (Sambal) :

30 ml oil, for stir frying

3 tbsp Javanese Palm Sugar (Gula Jawa or Gula Merah)

1 tsp salt

2 tsp Chicken Broth Powder

1 tbsp Sugar

1/2 tsp MSG

1/4 tsp Pepper



Grind Ingredients:

50 g Curly Red Chili

20 g Shallot

1 Tomato

1 1/2 tsp Shrimp Paste (belacan / terasi), roasted



How To:

1. Wash the chicken, smear with Ingredients A.

2. Leave for 15 minutes and make sure the ingredients are absorbed.

3. Stir fry garlic and shallot until fragrant. Add in Ingredients B and stir well.

4. Pour the water, cook to boil. Add the chicken and Ingredients C, stir.

5. Cook until the seasoning (ingredients) is absorbed and water shrinks. Remove and put in a cool place.

6. Grill while smeared with the Smearing Ingredients. Remove and serve with sauce.

7. For The Sauce (Sambal) : Stir fry the Grind Ingredients until fragrant. Add the rest of the Sauce (Sambal) Ingredients and stir well. Cook to boil and thicken.

Chicken Broth Powder

Recipe is Adapted From:
Masakan Ayam Populer by Chendhawati ( Ny. Liem Cooking School, Bandung )

Image source:
http://jengjeng.matriphe.com/nostalgia-ayam-bakar-sari-mulia-asli-megaria.html

Riau Province Gulai Blacan (Shrimp Curry)

When you see the word "Gulai" in Indonesian Dish, it's usually translated into Curry. But don't imagine that the dish always uses turmeric as traditional curry does.

Indonesian Curry dishes that use turmeric should be called "Kari". But "Gulai" dishes don't always use turmeric, as shown in the recipe below.

Ingredients:
10 large shrimp, cleanded

1 bunch petai (stinking beans), peeled

1 tbsp Java Tamarind

1 tbsp sugar

500 ml coconut milk

1 tsp salt

1/2 tsp pepper

3 tbsp cooking oil



Blend:
6 shallots

4 cloves garlic

6 pcs pecan

6 pcs red chili

6 pcs bird's eye chili



How To:

1. Heat the oil.

2. Stir fry blended ingredients until fragrant and cooked.

3. Add shrimps, continue to fry until the shrimps change color.

4. Add coconut milk, Java tamarind water, sugar, salt and pepper.

5. Cook to boil and until the solution thicken.

6. Add Petai (Stinking Beans), stir well, and dish up.

Serves 6

Premium Pecan Halves (Kemiri)

Recipe source:
http://resepsedap.com/gulai-blacan-riau/

Image source:
http://jaderose66.multiply.com/reviews/item/37