Nasi Uduk (Coconut Milk Rice)

* 500 g rice, wash and strain off the water
* 850 ml coconut milk
* 1/2 tsp salt
* 2 salam leaves
* 1 lemongrass


1 Steam rice until half-cooked.
2 Put coconut milk, salt, salam leaves and lemongrass into a saucepan, bring to
boil.
3 Add steamed rice of 1 into 2, cook until the coconut milk evaporates.
4 Put 3 back to a steamer and steam until well-cooked.

Serve with fried emping or fried shallots and sambal (Indonesian Chili Sauce) (Optional)

Opor Ayam (Chicken Coconut Curry)

Ingredients:
* 800g chicken, cut into pieces
* 750 cc coconut milk
* 2 tsp palm sugar
* 1 lemongrass, crush
* 3 lime leaves
* 6 shallots
* 3 cloves garlic
* 5 candlenuts
* 1 tsp pepper corn
* 1 tsp coriander seeds
* 1/2 tsp cumin
* 1 cm galangal
* 2 tsp salt

Directions:

1. Grind shallots, garlic, candlenuts, pepper corn, coriander seeds, cumin, galangal and salt in a blender.
2. Heat oil in a prying pan, fry the ground spices until fragrant.Add coconut milk, water, palm sugar, lemongrass and lime leaves into 1, bring to boil.
3. Add chicken meat and cook until the meat is half-cooked, reduce heat and simmer until well-cooked and the soup mostly evaporates.

Explore more of Indonesian Recipes and You'll be surprised that most of them are Very Easy to be Prepared, I urge you to have a Comprehensive Indonesian Culinary Book that contains many Authentic Indonesian Recipes in your bookshelf,

"Authentic Recipes from Indonesia (Authentic Recipes Series)"

Karedok (Sundanese Salad)

Vegetables
* 100 g cucumber,
* 100 g bean sprouts
* 3 cabbage leaves
* 100 g string beans
* 25 g basil leaves

Sauce
* 2 red chilies
* 1 cloves garlic
* 5 small chilies
* 1/2 tsp kencur (lesser galangal / galingale)
* 200 g peanuts, roast
* 1 tbs tamarind juice
* 1 tbs palm sugar (or brown sugar)
* 1 tsp salt
* 1/2 tsp shrimp paste
* 1-2 tbs vinegar
* 150 cc hot water

Garnish
* fried emping chips

Directions:
1 Parboil beansprouts and string beans.
2 Slice cucumber, cut string beans into 3cm pieces, and chop cabbage leaves into
pieces.
3 Grind red chilies, garlic, small chilies, kencur, peanuts, palm sugar, salt shrimp
paste and vinegar in a blender.
4 Add tamarind juice and hot water into 3 and mix until smooth.
5 Mix all the vegetables and 4. Serves with fried emping on top.

taken from http://www.ne.jp/asahi/miho/selamatmakan/recipe/karedokEng.html

Wedang Ronde ( Glutinous Balls in Ginger Water. )

Ingredients:
50 gr peanut,roast, and grind coarsely.
50 gr sugar
150 gr glutineous rice fluor
1,5 teaspoon tapioca starch
salt
about 150ml warm water.
green & red food coloring


The ginger water
-------------------------
300cc water
10 cm ginger, crushed
2 stalks lemon grass
2 pandan ( screwpine )leaves
300 gr sugar

Directions:
1. Mix ground peanut with sugar. Set aside.
2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben)
3.Add warm water little by little until mixture is pliant.
4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture.
5.Cook the balls in hot boiling water until floating. Remove and set aside.
6. Boil all the ginger water ingredients.
7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse.
8. Serve warm/hot with the glutineous balls.

Gulai Kambing (Indonesian Traditional Lamb Curry)

By: Food Down Under

Ingredients:
1 lb lamb meat
6 sm shallots
3 x garlic cloves
1/2 x inch fresh turmeric
6 x candlenuts
4 x lime leaves
1 x lemongrass stalk
4 x salam leaves
8 cup coconut milk
Salt to taste
Freshly-ground white pepper to taste
Vegetable oil as needed

Method:
Cut lamb meat into some parts. Grind shallots, garlic, candlenuts and turmeric to form a paste.
Stir fry lamb meat in a large pan with 2 tablespoons vegetable oil on medium-high heat. Put in the ground spices paste and stir until fragrant.
Add lime leaves, lemongrass and salam leaves, salt and pepper. Finally, pour the coconut milk and let it boil until the lamb is cooked and tender and the liquid is thickened. Ready to serve.
This recipe yields 3 to 4 servings.

Rendang (Spiced Coconut Beef)

This recipe taken from : http://www.malaysianfood.net

INGREDIENTS :
1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
4 cups thick coconut milk
1 cup fresh coconut [meat], finely grated
[Substitute: unsweetened desiccated coconut]
2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves;
or the zest of 1 lime]
3 tbsp vegetable oil
2 tsp sugar
salt and pepper
4-5 tbsp chili paste
1½-inch fresh ginger, peeled, sliced
1-inch galangal [lengkuas in Malay], peeled, sliced
1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
2 tsp coarse salt

Season beef with salt and pepper, marinate for at least 30 mins

Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste

In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]

Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often

Add beef and slow boil for 10 mins

Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper

Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]

Add the toasted coconut paste [kerisik] during the last 30 mins of cooking

When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves

Gado-gado

The famous Indonesian salad served with a rich peanut sauce.

SAUCE:
1/2 ts Galangal powder (Laos)
1 Fresh hot red or green chile, sliced
1 Clove garlic, sliced
1 tb Dark brown sugar
1/2 ts Salt
1 c Coconut milk
1/2 ts Shrimp sauce
4 tb Natural peanut butter
1 tb Tamarind liquid
1 Square inch lemon peel

VEGETABLES:
1 c String beans in 2-inch pieces
1 c Julienne of carrot
2 c Shredded Napa cabbage
1 c Fresh bean sprouts
1 c Cooked, sliced potatoes
1 c Sliced cucumber

GARNISH:
1 Piece tofu, fried brown, cut into nine cubes
1 sl Tomato
2 Hard-cooked eggs, sliced
2 md Onions, sliced, fried until golden

Directions:
Put all the sauce ingredients except the lemon peel in a blender or food processor and puree. Place in a saucepan with the lemon peel and cook over medium-low heat for about 10 minutes, until thickened and darkened. Set aside and keep warm.

Blanch the beans and carrots for 3 minutes, then run under cold water to stop cooking. Blanch the cabbage and sprouts for a few seconds and run under cold water. Arrange the vegetables in layers on a platter- -cabbage, beans, carrots, potatoes, cucumbers and sprouts on top.

Garnish: Scatter the tofu cubes over the sprouts. Garnish with egg and tomato slices around the edges, then pour the sauce over and sprinkle all with the fried onions.

Sop Konro and Konro Bakar ( Makassar Beef-Ribs Soup & Grilled Beef-Ribs)

Konro is a name for beef-ribs in Makasar, South Celebes.

Ingredients:
1 kg beef ribs (I used beff short-ribs)
6 cloves

Paste (grind all ingredients):
5 - 6 kluwak nuts, peel, soak in hot water (I used peeled kluwak nuts)
1 tsp peppercorn, roasted
1 tbsp corriander, roasted
1 tsp minced turmeric (I used ground turmeric)
1 tsp seedless tamarind
3 cloves garlic
7 shallots
salt and sugar as desired



Directions:
* Saute the ground ingredient and clove until fragrant, add beef ribs, stir and cook meat until lightly browned. Add 1 litre of water, and cook until meat tender. (Add water again, if you need it)

* Add salt and sugar as desired, simmer over low heat 15 to 20 minutes. Serve with rice cake

Grilled Konro
* If you wanna make Grilled Konro, just take some beef short-ribs of the soup, then grill.

The recipe and the picture above are originated from http://evimeinar.multiply.com/recipes/item/76/

Gudeg Jogja (Green Jack Fruit Sweet Stew)

Ingredients

- 5 Shallots
- 10 Candle nuts
- 10 Garlic cloves
- 4 Indian bay leaves/Salam
- 1/2 lb. (250g) Jack fruit
- 2-1/2 tsp. (12g) Coriander seeds
- 1-1/4 tsp. (6g)Cummin
- 1/4 cup (62ml) Coconut sugar
- 2 cup (500ml) Coconut milk
- 2 tsp. (30g) Tamarind
- 2 lb. (1kg) Chicken (cut into small pieces with bone)
- 5 cups (1.25l) water
- 2 inches bruised Galangga




Instructions

Cut jack fruit 1 inch thick wash.
Boil until tender. Ground shallots, candle nuts, saute paste, salam leaves, and galangga until fragrant then add chicken pieces.
Stir fry until chicken changes color.
Pour 4 cups of water and coconut sugar, bring to a boil.
Add jack fruit and simmer until chicken and vegetables are tender.
Add coconut milk 5 minutes before it's done, bring back to a boil.
Serve hot with rice.

This dish is sweet and usually served with shrimp cracker.

Sate Ayam Madura (Madura Chicken Satay)

Ingredients:
- 7 Shallots
- 10 Candle nuts
- 8 Garlic cloves
- Bamboo skewers (as needed)
- 7 lbs. (3.5kg) Chicken (cut into 1" cubes)
- 1 cup (250ml) Water
- 1/4 cup (62ml) Oil
- Salt (as needed)
- 2 cups (500ml) Sweet soy sauce
- 2 Red peppers
- 16 Birdseye chilis (optional)
- 2 lbs. (1kg) Roasted Peanuts (ground to a paste)
- 1/4 cup (62ml) Lime juice


Instructions

1.Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste.
2.Heat oil in a saucepan then saute the paste until fragrant.
3.Add ground peanuts, 1 cup sweet soy sauce, salt and water.
4.Mix well and slowly bring to a boil.
5.Remove saucepan from heat and add lime juice.
Cool to room temperature.
6.Impale chicken pieces on bamboo skewers until 3/4 full.
7.Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.
8.Sprinkle salt to satay before grilling.
9.Grill satay for 10-15 minutes, turning occasionally.


Tip: Soak bamboo skewers in water for at least 1/2 hour so they don't burn. Use chicken thighs for best flavor and texture.

Serve satay with sauce and rice.

Condiments: sliced onions or shallots, birdseye chilis, limes.

Coto Makassar ( Makassar Traditional Beef Soup)

Ingredients:

Shallots 2
Garlic Cloves 3
Salam Leaves 3
Corriander Seeds 1/2 Tablespoon
Water 8 cup
Lemon grass 1, bruised
Lime leaves 3
Oil 2 Tablespoons
Salt as needed
Crispy fried shallots 1/3 cup (condiment)
Limes 2, cut into wedges
Sweet soy sauce 1/3 cup
Sambal soto (condiment)
Beef chuck 2 ½ lbs (add intestine, tripe, lung, etc)
Peanuts 1 oz, roasted
Chinese celery 1/3 cup (chopped)
Galangal 1 slized
Brown Bean sauce 1 Tablespoon
Holland Hot Pepper 1

Instructions:

Simmer beef chuck with 8 cups of water in a pot (cook tripes
and intestines separately, add to beef when they are done)
until thouroughly cooked. Cut beef into big chunks then return
them to the pot.

Ground shallots, garlic, coriander seeds, roasted peanuts,
and Holland red pepper to a fine paste. Heat a frying pan,
add oil then saute spice paste for about 5 minutes. Add lemon
grass, galangal, salam leaves, and lime leaves to the frying
pan and saute for 2 more minutes. Transfer this paste to the
pot and simmer until beef pieces are tender.

Serving suggestion:

Divide rice or "lontong" (rice rolls) into serving bowls then
top with the soup. Top the soup with your choice of condiments.

Soto Ayam (Indonesian Clear Chicken Soup)

This version of the classic Indonesian chicken soup comes from the Hyatt Regency in Yogyakarta, Indonesia. Found in Sunset Magazine, January 2007. In the magazine, they talk about having a no RSVP soup party which is low pressure & high commitment. You provide the soup & your guests provide the bread or drinks or nothing at all - no stress. A great way to get to know your neighbors. Serve all the garnishes on the side so that your guests may create whatever combination they like. Up to 2 days ahead, cook, cover, and chill chicken in seasoned broth.


1/3 cup peeled garlic cloves

1 cup sliced shallots

1/4 cup salted roasted macadamia nuts or blanched almonds

6 slices fresh galangal or fresh ginger, thinly sliced

1 teaspoon ground turmeric

1 tablespoon salad oil

2 1/2 quarts fat-skimmed chicken broth

1 stalk fresh lemongrass, yellow part only (12-15-inches) or 3 slices lemon
peel, yellow part only (1/2 x 4-inch)

1 1/2 lbs chicken breasts

4-6 ounces dried bean thread noodles (saifun, garnish)

salt, to taste

fresh ground black pepper, to taste

3 cups finely shredded cabbage (garnish)

3 cups bean sprouts, rinsed and drained (garnish)

1 cup thinly sliced green onions (both parts, garnish)

1 cup diced roma tomatoes (garnish)

1 cup chopped fresh cilantro (garnish)

4 large hard-cooked eggs, shelled and cut into wedges (garnish)

2 cups potato chips, garnish (optional or 2 cups shrimp chips, garnish (optional)

1/2 cup fried shallots (garnish)

lime wedges (garnish)

chili sambal oelek chili paste (Asian red chili paste, garnish) or minced fresh hot chili peppers (garnish)

Instruction:
In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric.
Process mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.).
In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes.
Stir in broth, cover, and bring to a boil.
Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer.
Crush stalk with the back of a knife, then cut into 3-inch pieces.
Add to broth.
Add chicken breasts to broth.
Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
Lift out chicken and let cool at least 10 minutes.
Skim fat from broth. (Or if making ahead, cover and chill the broth and the chicken separately. Lift off and discard fat from the chilled broth.).
In a bowl, pour 5 cups hot water over bean thread noodles.
Let stand until the noodles are tender to bite, about 5 minutes; drain.
If desired, snip through noodles with scissors to make shorter strands.
Season broth with salt and pepper to taste.
Return to a boil over high heat.
Tear the chicken into shreds.
In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, potato chips, fried shallots, lime wedges, and chili sambal.
Pour hot broth into a tureen or pitcher.
Place desired portions of the chicken, noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, and eggs in wide bowls.
Ladle or pour hot broth into bowls.
Sprinkle with potato chips and fried shallots.
Add juice from lime wedges, chili sambal, and more salt and pepper to taste.