Ayam Tuturuga (Hot and Spicy Broth Chicken)

The recipe is originated from North Celebes (Sulawesi). Like most recipes from the Northern Part of Sulawesi / Manado, It's hot and spicy...

Ingredients:

15 pieces of chicken
1 tsp salt
1/2 tsp lime juice
250 cc coconut milk
Basil leaves
2 pieces of lime leaves
1 tsp sugar
100 cc broth
oil to stir fry


Fine spices:

15 cloves garlic
10 cloves of onion
15 chilies
1 tsp turmeric powder
2 cm ginger


How to:

1. Stir fry fine spices until fragrant and well cooked

2. Add chicken, coconut milk, broth, basil leaves, lime leaves, sugar, salt, and continue to fry untill fully cooked.

3. When the water begins to shrink and the chicken softens, add lime juice.

4. Stir well.

5. Serve with hot rice.

Recipe source:
http://sajiku.blogspot.com/search/label/Resep%20Sulawesi%20Utara

Image source:
http://tuturuga.wordpress.com

Cumi Bakar Saus Kecap ( Indonesian Grilled Squid with Sweet Soy Sauce)

What's the special ingredient of Indonesian Grilled Squid that makes the difference? It's the introduction of Indonesian Sweet Soy Sauce. If you want the taste that is very Indonesia, you should use Indonesian Sweet Soy Sauce (Indonesian Kecap Manis / Sweet Ketchup)


Ingredients:

1. 400 grams of squid, remove the head and ink, clean
2. 1 tsp lemon juice
3. ½ teaspoon salt
4. 50 grams of peanuts, peeled, roughly crushed.
5. 3 tablespoon sweet soy sauce (Kecap Manis)
6. 1 tablespoon oyster sauce
7. 2 tbs tomato sauce
8. ½ tsp pepper powder
9. ½ tsp sugar
10. ½ tsp salt
11. 100 ml water
12. 3 tbsp oil for frying


Minced spices:
1. 4 cloves garlic putiih
2. 2 cm ginger


How to :
1. Smear squid with lime juice and salt. Leave for 10 minutes

2. Stir fry minced spices until fragrant, add peanut insert, stir even.

3. Add squid, cook until the color changed. Add sweet soy sauce, tomato sauce, oyster sauce, pepper, sugar and salt.

4. Stir evenly, add water. Cook to boil and until the spices and the ingredients are well absorbed.

5. Lift.

6. Grill the squid until fragrant while rubbing with already boiled spices occasionally.

7. Lift and serve.

For 4 portions

ABC Kecap Manis Sweet Soy Sauce - 21 oz bottle x 2

Reference:
http://resepmasakanmu.com/resep-masakan-cumi-bakar-kecap.htm#more-411

Image source:
http://warunglele.com/home/images/static/Cumi-Bakar.jpg

Gulai Ikan Tongkol ( Tuna / Cob Fish Curry )

I personally think Indonesian curry is the best curry in the world. The taste is milder, smoother and the fragrant aroma always teases my appetite...

Ingredients:
1 tuna, cut into 5 pieces
2 stalks lemongrass, crushed
2 cm ginger, crushed
½ tsp salt
¼ tsp pepper
500 ml coconut milk from 1 whole coconut fruit.
20 basil leaves
6 tbsp oil for stir frying

Grind:
8 pcs shallots
4 cloves garlic
3 cm turmeric
6 pcs red chilli


How to:
1. Smear the tuna with lime juice, salt, pepper, wait for 15 minutes until the spices are well absorbed into the fish.

2. Grill the fish until well cooked.

3. Heat oil, stir fry the grind spices, lemongrass, ginger, until cooked and fragrant. Add tuna, stir slowly so that fish is not destroyed.

4. Add coconut milk, salt, pepper, cook to boil and thick, then add basil, continue to stir for a while.

6. Serve.

For 6 people

If you don't know where to find Coconut Milk at your local store, you can buy the coconut milk safely and secure at Amazon...

Where to Buy Coconut Milk ? Here's the store...

Coconut Milk Powder, 1 Pound

Recipe source:
http://sajiku.blogspot.com/

Image source:
http://cookerypot.blogspot.com

Ayam Panggang Riau (Riau Style Roasted Chicken)

Ingredients:
1 chickens, cut into 4 pieces
500 ml water
2 lime leaves
1 bay
2 slice lemongrass, crushed
1 cm galangal, crushed
3 tbsp lime juice
1 tsp sugar
2 tbsp oil for stir fry

Spices to Grind:
5 pcs onion
2 cloves garlic
3 slices candlenut
1 cm turmeric
1 tsp coriander
1 cm ginger
1 tsp salt


How to:

1. Heat oil, stir fry grind ingredients.
2. Add lime leaves, salam leaves, lemongrass, and galangal.
3. Add the chicken, continue to fry until the chicken changes color.
4. Add water and lime juice, continue frying until well cooked, lift.
5. Grilled chicken while continuously rub it with the already stirred fried ingredients.

For 6 portions

Recipe & image source :
http://resepsedap.com

Ikan Acar Kuning (Indonesian Yellowed Stir Fried Fish)

Ingredients:
1 kg Carp fish or salmon.
1 cucumber cut the fruit lengthwise and small.
10 whole red chili
1/2 Bombay onion
3 cloves Garlic
1 slice Ginger
1 slice Galangal
1 slice Turmeric
4 Candlenuts
2 cup of water
Salt to taste
5 tbsp sugar
5 tbsp vinegar
1 lemongrass
2 Salam leaves
3 Kaffir lime leaves
1 Kaffir lime


How to Make:

1. Clean fish and cut the fish in pieces. Then pour salt and Kaffir Lime juice onto the fish.
2. Marinate for 15 minutes.
3. Fry until yellow but not too dry.
4. Stir fry all ingredients that have been mashed until fragrant.
5. Give 2 glasses of water, vinegar and sugar.
6. Boil and cook until slightly set.
7. Add the fish, cucumber, and red chili.
8. Continue to stir fry for about 5 minutes.
9. Serve

Recipe source:
http://dwpresep.blogspot.com

Image source:
http://cookingbakinglab.blogspot.com

Ikan Goreng Rica-Rica (Fried Mackarel in Manadonese Style Sweet And Spicy Sauce)

This dish is originated from North Sulawesi (North Celebes). The capital of the province is called Manado.

Manadonese loves spicy & hot food, if you think this dish is less spicy, try add more chillies from what have been written below.

The crispiness of the fish depends on your frying technique. Some people love eating it with crispy taste but some doesn't, so I leave it all to you...


Ingredients:

• 3 mackerel
• 2 tomatoes
• 6 tbsp oil
• 1 tsp palmsugar (gula jawa)
• 2 tbsp rice vinager
• 3 salam leaves
• 2 jeruk purut / kaffir lime leaves
• 1/2 tsp salt

Seasoning:

• 4 cm jahe (ginger)
• 3 shallots
• 3 cm laos (galangal)
• 3 cloves garlic
• 2 red lomboks (large chilies)

How to:

1. Pound or grind the ingredients for the seasoning into a paste.
2. Cut the tomatoes in thin slices.
3. Heat in a wok the oil and fry the fish brown and done.
4. Put the fish on a plate.
5. Add the bumbu (seasoning) and fry it for 3 minutes.
6. Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes.
7. Pour the sauce over the fish and serve.

Palm Sugar Pure 16 Oz

Reference:
http://asiancook.eu/indonesian/ikan-laut/325-ikan-kembung-rica-rica-fried-mackerel-in-sweet-sour-sauce

Image source:
http://farm4.static.flickr.com/3161/2854341635_131da68410.jpg?v=0

Mie Goreng Jawa (Javanese Style Fried Noodle)

Javanese have developed their own Noodle cooking style technique. Javanese Style Fried Noodle tastes sweet and delicious. The main difference of Javanese Fried Noodle (Mie Goreng Jawa ) from Chinese Noodle dish is the introduction of Sweet Soy Sauce (Kecap Manis) during the frying process takes place. This step produces fragrant aroma and let the noodle absorbs the sweetness of the sauce down into its core.

Ingredients:

• 100 gr instant noodle (egg noodle)
• 100 gr cabbage
• 100 gr chicken fillet, cut small size
• 6 big red chillies, sliced
• 2 medium carrot, cut into small julienne
• 1 shallot, sliced
• 50 ml water
• 3 tbsp oil
• 3 tbsp kecap manis ( Indonesian sweet soy sauce)
• 1 tsp tamarin, soaked with water

Grind ingredients:

• 1/2 onion,
• 3 clove garlic
• 1/2 teaspoon pepper
• salt

Method:

1. Boil instant noodle according to the package instruction, drain.
2. Heat oil, stir grind ingredients in a large saucepan over medium heat for 1-2 minutes, until fragrant. Add chicken and cook until changed colour.
3. Add shallot, chillies, carrot, cabbage,kecap manis, and tamarind water, cook for 3 minutes.
4. Add noodle, mix well.
5. Serve.

So, You're ready to prepare Mie Goreng Jawa Dish but still confused where to look for Indonesian Sweet Soy Sauce (Kecap Manis) ? Well, here it is...
ABC Indonesian Sweet Soy Sauce (Ketchup / Kecap Manis)

Recipe source:
http://kitchenfun.withti.com/2008/04/mie-goreng-jawa-javanese-style-fried.html

Image source:
http://restomariena.blogspot.com/