Pallu Basa (Meat and Grated Coconut Curry)

Ingredients:

3 tbsp Oil

2 stalks Lemon Grass, bruised

1/2 nutmeg Nutmeg

3 Cloves

5 cm Cinnamon stick

1 kg Beef, cut into pieces (1 X 3 X 5 cm)

150 g Shredded coconut, roasted, ground

1 liter Coconut milk from 1 coconut

2 tbsp Tamarind juice

Spices (ground):

2 tbsp Coriander

1/2 tbsp Peppercorns

1 tsp Cumin

1/4 tsp Aniseed

100 g Red chili peppers

8 Shallots

1 1/2 tsp Chopped ginger

1 tbsp Chopped galangal

1 tsp Salt

Method :

• Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
• Add beef and stir.
• Then add roasted coconut and coconut milk.
• Simmer and stir from time to time until the beef is tender and the gravy has thickened.
• Add the tamarind juice and simmer over low heat for 5 more minutes.
• Serve hot.

The recipe is originated from:
http://www.asianonlinerecipes.com

The picture above is originated from:
http://www.sedap-sekejap.com

Wingko Babat (Javanese Cake)

I was looking on my top queries and I found that many searched for wingko recipe, so I decided to add the recipe. Actually I've already added wingko to my collection but it's located in sister site called http://original-javanese-recipe.blogspot.com

I also had another blog that contains many cool softwares for Phones, if you're interested please take a visit Phones Warehouse

Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions :
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

Ayam Besengek (Besengek Chicken)

Frankly speaking... You should try this :)

Ingredients:

1 broiler or fryer
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice


Method:

1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
2. Add onion and garlic to chicken and fry until onion turns medium brown.
3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.