Ikan Pepes Bumbu Merah (Spicy Fish Baked In Banana Leaves)

Pepes is an Indonesian Traditional Steamed Cooking Style that's very popular around West Java (Jawa Barat). Pepes dish locks the original aroma and taste. It also help the spices to be better absorbed.

Carp fish is often used to prepare the dish, but I personally prefer Patin Fish (Silver Catfish) it's more greasy and tasteful.

Ingredients:

• 1 kg whole fish (carp or snapper)
• 1 chopped tomato
• 1 stalk green onion
• 1 stalk lemongrass
• 5 salam leaves
• 50 g kemangi leaves (sweet basil)
• salt
• 1 tsp. sugar
• 2 tbl. salad oil
• banana leaves or aluminum foil to wrap

Spice paste, grind the following ingredients:

• 2 cloves garlic
• 4 shallot
• 2 cm ginger
• 2 cm turmeric
• 50 g fresh chili pepper
• 5 candlenut
• 5 g tamarind
• 1/2 tsp. salt
• 25 cc water

Directions:

1. Scale and clean the fish.
2. Take out the intestines but not the egg.
3. Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.
4. Marinade the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.
5. Add cooking oil to the spice-paste, mix.
6. Coat fish with spice paste.
7. Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.
8. Wrap the fish in banana leaves or aluminum foil.
9. Steam with medium fire, 30 minutes. Use pressure cooker for faster cooking time and better taste.
10. Let it cool and grill the wrapped fish over charcoal fire.

Explore The Excitement of Southeast Asian Taste through a Very Comprehensive and Reliable Source :
"Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali"


Recipe source:
http://en.wikibooks.org/wiki/Cookbook:Pepes_Ikan

Image sources:
http://www.desertmodernism.com

Gulai Paku (Fern Tips in Coconut Milk)

Ingredients:

• Large bunch edible ferns ( or 300 g/10 oz English spinach or amaranth)
• 50 g ( 1 ½ oz) salted or smoked fish thinly sliced (or dried prawns)
• 750 ml ( 3 cups) coconut milk
• 1 stem lemongrass bottom
• 14 cm ( 5 ½ in) only bruised
• 1 turmeric leaf
• 3 kaffir lime leaves
• 2 slices asam gelugor ( dried garcina fruit)
• 125 ml ( ½ cup) thick coconut milk salt to taste.

Preparations:

1. Pinch off and reserve the soft fern tips remove leaves from the tough stems discarding stems wash the tips and leaves thoroughly then drain there should be about 300 g (10oz) set aside.
2. Put fish coconut milk lemongrass turmeric and lime leaves and asam slices in a large saucepan and slowly uncovered until slightly thickened 8 to 10 minutes.
3. Add the ferns and simmer uncovered stirring frequently until tender 3 to 4 minutes add thick coconut milk and bring to the boil stirring constantly simmer 2 minutes taste and add salt in desired.

Serves 4
Preparation time : 15 mins
Cooking time : 25 mins

Recipe and Image Source:
http://www.indolists.com/recipe/Article/Fern-Tips-In-Coconut-Milk--Gulai-Paku-/1525

Tempe Bacem (Sweet Taste Tempe / Tempeh)

When I was in college, Tempeh Bacem is my substitute for meat.
The taste is Sweet, Thick, and Delicious... Yummy...


Ingredients:

• 7 oz Indonesian Cuisines tempeh, sliced
• 1 stem (stalk) of lemon grass, crushed/smashed flat
• 2 bay leaves
• 1/2 inch of fresh galanga, crushed/smashed flat
• 2 1/2 cups of tap water
• 1/2 tsp ground coriander
• 1/2 medium size red onion, chopped fine
• 1 medium size clove of garlic, crushed/smashed flat
• 1 tsp of salt
• 2 tbs of brown sugar
• 1/2 tsp of coconut powder
• 1 tsp of "sambal oelek" (coarse red chili sauce), if you like it sweet and "hot".

How to prepare them:

1. Mix all ingredients.
2. Slow cook them on medium heat untill most of the "bumbu" solution (mixture of condiment) is absorbed by the tempeh
3. Stir occasionally
4. Finally, fry the tempeh submerged in sufficient oil on medium-high heat until the color of the tempe changes to light brown, but the tempe is not crispy.
5. Serve warm. Enjoy!

Wait no longer, Learn The Indonesian Way of Cooking...

"Cooking the Indonesian Way: Includes Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)"




Recipe source:
http://www.soytempeh.com/TempeBacem.html

Image source:
http://k43.pbase.com/g4/76/410576/2/60953782.P1090565copy.jpg

Bandeng Presto (High Pressure Cooked Smoked Milkfish)

Pressure cooking was first introduced by French Physicist, Denis Papin. He invented Steam Digester to reduce the time needed to cook foods. Basically what the steamer do is tighten the air pressure inside it to increase the boiling point of water, therefore the food would be cooked faster.

Bandeng Presto uses high pressure cooking technique that probably was introduced during Dutch colonization in Semarang, Central Java. Bandeng or Milk Fish contains many bones that makes it harder to eat when cooked with regular pressure. Bandeng Presto is Smoked Milk Fish which cooked with High Pressure Cooker.

Bandeng is a large toothless silver fish that lives in warm parts of the Pacific and Indian oceans and related to the herring and the salmon, is commonly used in Indonesian cuisine. Presto came from Italian language “quickly”, but in this case, it refer to the pressure cooker brand “presto” – the first pressure cooker penetrated the market in Indonesia.

It is readily prepared by deep frying or bake it in the oven and serve hot/warm. There is no additional ingredients needed. A vacuum packed smoked milk fish is the most commonly used method for preserving Bandeng Presto and widely sold in Semarang Stores. It can be kept for 6 months - 1 year in the cool place without reducing the freshness and nutrition.

Ingredients:

• 1 kg (or 3) fresh milkfishes, remove gills and stomach part
• 1 tablespoon tapai yeast (read below), grounded
• 2 tablespoon salt
• 3 tablespoon tamarind water
• 10 bay leaves
• 10 cm galangal (see: opor ayam), sliced and pounded
• 2 1/2 litre water

Grounded spices:

• 14 cloves red onion
• 7 cloves garlic
• 4 cm ginger
• 4 cm turmeric
• 1 teaspoon salt
• 150 g big red chili peppers, boiled
• 10 small green chili peppers, boiled
• 8 cloves red onion, boiled
• 4 cloves garlic, boiled
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon terasi (shrimp paste), fried

Other Ingredients:

• Banana leaves for wrapping as needed
• Egg’s white or flavoured flour as needed

Method:

1. Slice the stomach part of the fishes. Clean them up using water and let them dry.
2. Smear the fishes with tapai yeast, salt, and tamarind water. Leave them for about 1 hour.
3. Smear the fishes with grounded spices evenly.
4. Put bay leaves and slices of galangal on top of the fishes.
5. Wrap with banana leaves so that the fishes are easy to lift from the pressure cooker.
6. Pour 1 litre water into the pressure cooker. Put a sieve on top of the cooker
7. Arrange the wrapped fishes ontop of the sieve.
8. Cook until the cooker hissed, 30-50 minutes depending on the type of pressure cooker you use.
9. Let the cooker cool with open lid.
10. Pour water again and cook until the water is no more.
11. Take out the fishes and let them dry.

Method for chili sauce

1. Heat vegetable oil.
2. Sautee grounded spices until the sauce smells good.
3. Put into plate and let it cool.

Serving:

1. Smear the fishes with egg’s white or flavoured flour.
2. Fry until brown.
3. Serve with chili sauce.

Unveil more of Indonesian Secret Recipes and The Stories Behind Them:
"The Indonesian Kitchen: Recipes and Stories"

Images Sources:
http://afeministblog.blogspot.com
http://farm3.static.flickr.com/2183/2152563196_dcfa836013_o.jpg

References:
http://discoverpressurecooking.com/history.html
http://sofhaljamil.com/2008/10/14/from-semarang-with-bandeng-presto/

Tempe Tumis Sapi (Fried Tempeh with Beef )

The origin of Tempe / Tempeh is still considered a mystery until now. Some believe that Tempe is invented by Javanese. The record of Tempe is found in one of ancient Javanese Literature called Serat Centhini that's written in 16th century.

Other records also show that tempe might be produced using black soybeans before 16th century by Javanese Rural Community in Mataram.

The word tempe probably came from Javanese Ancient Word "tumpi".

But some also believe that Tempe was first introduced by Chinese immigrants who came to Java. They introduced 3 recipes made from soya beans called Tofu, Tom Ping, and Toya. Tom Ping is Tempe itself.

Enough the story, whether Tempe originally came from Java or China, It's an undeniable fact that Tempe is an Indonesian Traditional Food. And Indonesians eat most of the tempes in the world :)

Ingredients:

250 g tempe, chop into pieces
150 g beef, boil until softened and dice
50 g green chilies, chop into 1cm size
25 g red chilies, chop into 1cm size
100 g tomato, tear into pieces
6 shallots, slice
3 cloves garlic, slice
1 salam leaf
1 cm galangal, crush
250 cc water
5 tbs kecap manis
1 tsp salt

How to:

1. Heat oil in a frying pan. Fry garlic until brown, add shallots, green chilies, red chilies, salam leaf, galangal and tempe.
2. Add beef, tomato, water, kecap manis and salt, stir fry until the soup evaporate.

Reference:
http://indotempe.com
http://zumaladwi.blogspot.com/2008/06/original-of-indonesian-traditional-food.html

Recipe source:
http://www.ne.jp/asahi/miho/selamatmakan/recipe/menulisteng.htm#zensai

Image source:
http://rucheechesse.wordpress.com/category/kuliner/

Gangan (Belitung style fish soup)

This is a Belitung / Belitong Style Fish Soup. Indonesian Popular Novelist Andrea Hirata who wrote the Tetralogi, "Laskar Pelangi", "Sang Pemimpi", and "Edensor" stated the menu as one of his favorite dishes in one interview.

Honestly, this is a very unique dish for me... It has Cassava cut into pieces and added into the soup, Hm.. that's very tempting...


Ingredients:
500 gr ikan bandeng (mackarel)
500 gr singkong (cassava)
1000 ml water
2 salam leaves
1 tsp asem (tamarind)
1 tsp palmsugar
1/2 tsp salt

Spices to grind:
2 shallots
3 candlenuts
4 cloves garlic
3 cm ginger
2 cm laos
3 cm turmeric
4 red chillies
1 tsp shrimp paste / terasi /belacan
1 lemon grass


Directions:

1. Clean the fish and slice it into pieces.
2. Slice the singkong (cassava) into small pieces.
3. Pound or grind the ingredients for the bumbu fine into a paste.
4. Heat in a pan the water and add the spices, the salam and the singkong (cassava).
5. Lower the heat and add the fish, the salt and the palmsugar and let it simmer slowly until the singkong and the fish are cooked.

Recipe source:
http://asianrecipe.eu/indonesian/sopsoto/616-gangan-fish-soup-with-cassave-from-belitung

Image source:
http://rustameffendie.multiply.com/journal/item/1

Sepat Banang (Fish Dish From Sumbawa)

Sumbawa is a beautiful island of Indonesia. It has unique cultures. Most of its residents are from Sasak, Bima, Sumbawa and Bali ethnic groups. But unfortunately its culinary richness is still not widely exposed even to Indonesians. So it's still a lot more to explore from this unique island that is still considered as a neighbor to Bali which most of foreigners already know.

The recipe below is taken from an Amazing book by the author that compiled many Original Indonesian Recipes, Sri Owen, in "Indonesian Regional Cooking"

Ingredients:

• 4 Medium Red Snapper
• 1 Lime Lime Juice
• 1/2 Teaspoon Salt
• 8 Jumbo Shrimp
• 3 Large Macadamia Nuts
• 3 Medium Shallot
• 1 Large Red Chiles
• 2 Medium Bird's Peppers
• 1/2 Cup Chicken Broth
• 1 Large Eggplant -- Roasted
• 2 Medium Tomatoes -- Chopped
• Salt And Pepper -- To Taste
• 20 Leaves Basil -- Chopped

How to:

1. Marinate fish and shrimp in lime juices and salt for at least 2 hours.
2. Place nuts, shallots, both chilies and broth in a blender. Blend to a paste.
3. Skin the roasted eggplant and chop into small pieces.
4. Coat fish and shrimp in the paste. Remove and set aside. With the remaining paste, add the eggplant pieces, tomatoes,salt and pepper.
5. Saute fish and shrimp until done about 4 minutes per side. Heat the eggplant mixture to a serving temperature.
6. Serve fish over rice, topped with eggplant mixture and sprinkled with basil.

Ayam Masak Tauco (Chicken Cooked with Salted Yellow Beans)

Indonesians develop their Culinary Skills by embracing and combining other ethnics cooking style and ingredients. Such example is Tauco, it's a kind of salted yellow beans that originated from chinese cooking ingredient.

Ingredients:

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

How to:

1. 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.
   
2. Cut the chicken into serving pieces; wash, and dry. Slice the onions. Pound the garlic and the tauco into a smooth paste.
   
3. 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.
   
4. 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.
   
5. Serve hot.
   
6. Makes 4 servings.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7.

Content source:
http://www.bigoven.com

Image source:
http://ningnong.multiply.com/recipes/item/126

Ayam Goreng Lengkuas (Galangal Fried Chicken Recipe)

Ingredients:
1 kg Chicken, cut into 8 pieces
4 tbsp Shredded galangal
5 tbsp Oil
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
Oil for deep-frying



Spices:
3 cloves Garlic
5 Shallots
3 Candlenuts, roasted
1 tsp Tamarind
1 tsp Chopped turmeric
Salt and sugar to taste



Method :

1. Combine chicken with ground spices and shredded galangal and mix thoroughly.
2. Heat oil in a frying pan and fry the chicken.
3. Add salam leaves and lemon grass.
4. Cover the pan and fry over low heat, adding a little water if necessary.
5. Remove the chicken when it is half-cooked.
6. Deep fry the chicken until golden brown, then drain.
7. Serve the chicken with fried shredded galangal sprink

Image source:
http://www.jphpk.gov.my

Content source:
http://www.asianonlinerecipes.com

Sayur Bayam Bening (Indonesian Clear Spinach Soup)

You maybe wonder if Popeye was an Indonesian then what would he serve on his table for lunch ?

I think this recipe would be his favorite one...
Very simple yet very healthy...

Ingredients:
2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar
1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach


How to:

1. Slice corn from cob.
   
2. Cook it with other ingredients except spinach until done.
   
3. Add spinach, mix & continue cooking for 2 mins.
   
4. Remove from heat
5. Serve hot.

Content source:
http://www.astray.com/recipes

Image source:
http://www.geocities.com/omimachifuri/food5.htm

Getuk Lindri (Coconut Sweet Potato Cake)

This extraordinary potato cake is really worth trying...
The taste is sweet, thick and a little bit sticky...
Your food adventure is not complete without having this one...

Ingredients

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

Directions

1. Put in sugar and vanila in a large stockpot with water and bring it to a boil.
2. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
3. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
4. Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

Pepes Udang (Indonesian Steamed Shrimps)

By Dennis Sim,

These scrumptious shrimps are steamed with fresh herbs and spices in banana leaves or foil wrap, which makes for a healthy and colorful meal. Even if you reduce the amount of salt used, this dish will be tantalizing and enjoyed by all.

(This recipe serves 4)


Ingredients:

* 1 ¼ lb large fresh shrimps
* 3 sliced medium-sized fresh red chilies
* 3 cloves garlic, chopped
* 2 medium eggs
* 2 stalks spring onions
* ½ cup curry leaves or basil leaves
* 1 large piece of banana leaf and/or aluminum foil wrap
* ½ cup cilantro for garnishing
* Salt to taste


Preparation:

1. Using a pair of sharp scissors, trim off the sharp end of the shrimp heads. This will prevent your fingers and hands getting pricked by the sharp shrimp head during your meal. Cut off as much of the shrimp legs as possible without damaging the body.
2. Spring onions – Use only the green part of the spring onions. Cut them into ¼ inch lengths.
3. Beat the eggs up in a bowl together with the spring onions and basil or curry leaves. Add one tsp of salt to the mixture.

Cooking:

1. Preheat a steamer on high temperature.
2. Lay the banana leaf on a large piece of aluminum foil. Put this on a casserole dish or a plate which is at least 2 inches deep. The banana leaf adds extra flavor, but it is not necessary if you cannot find any banana leaves, in which case just use the foil wrap. Some banana leaves tend to leak, so the foil wrap keeps the juices in close contact with the shrimps, which enhances the taste of the shrimps. The foil wrap will also save you some washing!
3. Place the shrimps on the banana leaf or foil wrap. Pull the foil wrap up on all sides, so that it looks like a little boat. Do not close the foil completely at the top.
4. Spoon the mixture of eggs, spring onions and basil/curry leaves over the shrimps. Make sure that this egg mixture covers all the shrimps, as much as possible.
5. Steam the shrimps on high heat for 15 minutes or until they turn pink and the flesh is firm.
6. Serve the shrimps in a serving dish. Make sure all the juices and egg bits from the dish are poured over the shrimps before serving. Add some cilantro for garnishing.
7. Enjoy these shrimps with Indonesian fried rice or plain white rice and some fried vegetables or salad.

Content and image source:
http://southeastasianfood.about.com/od/entreesmainco5/r/IndonSteamShrim.htm

Ayam Goreng Balado (Padang Balado Style Fried Chicken)

Ingredients:

• 3 tbsp tamarind water
• 1/2 tsp ground coriander
• 8-10 large red chilies, seeded and chopped
• 1/2 tsp salt
• pinch turmeric
• 1/2 tsp ground white pepper
• 6 shallots or 2 onions, thinly sliced
• vegetable oil for deep-frying
• 1 tsp salt
• 2-1/2 to 3-pound chicken, cut into serving pieces
• 2 tbsp vegetable oil

How To:

1. To make the marinade, mix together the tamarind water, turmeric, salt, coriander, and pepper in a bowl. Add the chicken pieces, and marinate for 2 hours or overnight in the refrigerator.
2. To make the chili sauce, in a frying pan fry the chiles and shallots or onions in the oil, stirring continuously, for about 5-6 minutes. Add the salt. Set aside.
3. Drain the chicken from the marinade. Discard the marinade. Deep-fry the chicken, a few pieces at a time, until the skin is golden brown and the bones are crisp. Put all the fried chicken in a large bowl and pour the chile sauce over it. Using two large spoons, turn the chicken pieces over and over until they are evenly coated.
4. This dish should be eaten with the fingers, either as a snack or as a main course with fried rice or fried noodles.

Content source:
http://www.recipehound.com/Recipes/3432.html

Image source:
http://blog-food.blogspot.com

Pallu Mara (Yellow Tamarind Fish Soup)

Pallu Mara is traditional dish from Makassar, my hometown... :)

It's Delicious...


Ingredients:

• 1 fish or fish steaks weighing 2 kg (4.5 lb)
• 1 tsp turmeric
• 10 red chillis
• 8 shallots or 2 onions
• 3 cloves garlic
• A piece of root ginger or 1 tsp ginger powder
• 1.5 cups tamarind water
• Salt

How to:

1. Clean the fish and rub it with the turmeric and salt.
2. Seed the chillis and cut them lengthwise into two.
3. Slice the shallots (or onion), garlic and ginger.
4. Put the garlic and ginger with half the sliced shallots and five chillis at the bottom of your fish pan.
5. Lay the fish or fish steaks on top of these.
6. Put the remaining chillis, shallots, garlic and ginger on top of the fish, and pour the tamarind water over everything.
7. If you are using ginger powder, disolve this in the tamarind water first. Add some more salt. Cover the pan and cook slowly for 40 to 50 minutes.
8. Shake the pan gently from time to time and make sure the fish is not burnt.
9. You can add a little more water during cooking if you think the fish is becoming too dry and is in danger os burning. This fish should be served the next day, cold.
10. Remove the solids that have been cooked with it, put it in a serving-dish and garnish with sliced tomatoes.

Content source:
http://all-food-recipes.info

Image source:
http://www.ihsmakassar.com/news/mar200513c.htm

Gulai Kepala Ikan (Fish Head Curry)

Ingredients:
1 (850g) Fish Head, cut into 2-4 pieces
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt



Spices (ground)

• 10 Dried red chilies
• 1/2 tbsp Chopped turmeric
• 1/2 tbsp Chopped ginger
• 7 Shallots
• 3 cloves Garlic
• 1 tbsp Coriander, roasted
• 1/2 tsp Cumin, roasted
• 1/4 Aniseed, roasted
• 1 tsp Peppercorns, roasted
• 1 tbsp Dried Carambola
• Salt

Method :

1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
2. Drain, then rub the fish head with pounded coconut.
3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
4. Allow to simmer.
5. Add fish head and carambolas, and bring to the boil.
6. Stir from time to time, then add salam leaves.
7. Simmer until the fish is cooked and the gravy is a little oily.
8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Content source:
http://www.asianonlinerecipes.com

Image source:
http://warunglele.com

Terang Bulan / Martabak Manis (Sweet Martabak) (Indonesian Sweet Pancakes)

Martabak manis is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are known as "martabak manis" ("sweet martabak"). Other Indonesians call the pancakes as "terang bulan" or "kue pinang bangka". These pancakes are also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis are pan-cooked in a very large amount of shortening. A thin batter is poured into a specially shaped pan. After cooking, the pancake is ready to be topped: often with cheese, and/or shortening, and/or chocolate, and/or peanuts.

(source: http://users.tpg.com.au/stanolin/recipes/terangbulan.html)

Ingredients for wrapper:
230 gr Self-raising flour
20 gr Tapioca Flour
375 ml Warm Milk
150gr Sugar
2 Eggs
1 pack Fermipan (instant yeast/ragi, 1 pack=11 gr)
1 tsp Baking powder


Fillings:
Sweet Condensed Milk
Sugar
Chocolate sprinkle
Shredded tasty cheese
Coarse Ground Peanuts (optional)
Margarine


Directions:

1. Mix self-raising flour, tapioca flour and sugar.
2. Mix yeast with warm milk, stir well. Add into the flour mixture and stir until well combine.
3. Add in the eggs one by one while stirring continuously until well combine.
4. Close the mixture using warm wet tea towel and put it in warm place (or in warm oven) for about 20 minutes until it is bubbling on top.
5. Divide the mixture into four. Heat a teflon skillet (20 cm diameter) with low heat, grease the skillet with margarine. Pour in one part of the mixture. Put on the lid (best using glass lid as you could see what happen inside). Cook for about 10 minutes or until the top full with holes and dry. Sprinkle some sugar, put on the lid for 5 seconds and take it away from the heat.
6. Take out from the skillets and put onto a flat surface, grease the top with some margarine. Drizzle with sweet condensed milk, sprinkle with coarse ground peanuts, shredded cheese, chocolate sprinkle. Fold into half circle, spread the outside skin with margarine again and cut into 8 pieces.

Recipe source:
http://users.tpg.com.au/stanolin/recipes/terangbulan.html

Image source:
http://www.pbase.com/archiaston/image/73753317

Ayam Bumbu Rujak (Mixed Spicy Chicken)

Two words : Delicious and Spicy...

Ingredients:

* 3½ lb. young chicken, cut into frying pieces
* ¼ cup sliced shallots
* 3 cloves garlic, sliced
* 2 tsp. crushed dried red hot chili
* 5 candlenut, crushed
* 1/8 tsp. turmeric
* 1 tsp. salt
* 1 tsp. sugar
* 2 cups coconut milk
* 1 Tbs. Vegetable oil
* 1 thick slice ginger
* 1 stalk lemon grass

Instructions:

1. Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.
2. Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.
3. Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.
4. It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

Makes 4-6 servings.

Content source:
http://www.melroseflowers.com

Image source:
polkadot.blogs.friendster.com

Martabak Telor (Deep Fried Beef Rolls)

Martabak actually originates from India, but Indonesians have their own style, check it out:
Dough:
* 450g plain flour
* 175cc water
* 1/2 tsp salt
* 1 tbsp frying oil

Ingredients:
* 120cc oil
* 4 cloves garlic
* 750g minced beef
* 2 shallots
* 1 onion
* 2 tbs chopped chinese celery leaves
* 1 tbs curry powder
* 4 eggs
* 1 leek, halved lengthwise and sliced
* 1 tsp salt
* 1/2 tsp pepper


Dough:

1. Mix all the dough ingredients and knead them into an oily elastic dough.
2. Cover in a plastic wrap and leave in room temperature for 2 hours.
3. Divide the dough into four and roll each piece into a ball. Roll them out with lightly oiled rolling pin to make a large thin circle.

Filling:

1. Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..
2. Add onion, celery leaf and curry powder stirring until well mixed.
3. Put aside to cool it.
4. Add 3 eggs, leek and pepper to 3 and mixed thoroughly.
5. Heat 2 tbs oil, spread one rolled dough, put 1/4 of filling on the center of the dough circle and, fold in the sides and ends to comletely enclose the filling.
6. Fry until browns, flip and fry the other side.
7. Cut into pieces and serve.

Here you can watch The Street Style Martabak In Action, Although It has some differences from description above, Hope It helps :)



Content source:
www.ne.jp/asahi/miho/selamatmakan/recipe

Image source:
http://thearisan.com

Pindang Bandeng (Brasied Milk Fish with Sweet Soy Sauce)

Ingredients:

3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt (as needed)
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4" rings)
10 birdseye chilis
1/2 inch Galangal
3 lbs. Milk fish (or 2 whole)


Instructions:

1. Cut each fish into 2 crosswise.
2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.
3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.
4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal.
5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.
6. Simmer until fish pieces are cooked and tender.
7. Serve hot with rice.

Tips:

You may use a pressure cooker so that fish bones would be tender and edible.

Ayam Panggang Bumbu Kuning (Yellow Spice Grilled Chicken)

Ingredients:

• 1 whole chicken, cut up into 2-4 pieces
• 500 cc thick coconut milk
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 2 cloves
• 2 cardamom, bruised
• 1 Tbs. tamarind juice
• 3 Tbs. vegetable oil

Spice Paste Ingredients:

• 3 cloves garlic
• 8 small shallots
• 5 candlenuts, dryly fried
• 3 tsp. coriander seeds
• 1 tsp. pepper
• ¼ tsp. aniseeds
• ½ tsp. cumin seeds
• ½ tsp. nutmeg
• ¼ Tbs. galangal
• 2 tsp. ginger
• 2 tsp. ground turmeric
• 1 Tbs. salt

Instructions:

• Stir fry the spice paste over medium heat with 3 Tbs. 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 it 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.
• Makes 3-4 servings.

Content and image source:
http://www.melroseflowers.com/mkic/indo_recipes/poultry/yellow_spice_grilled_chicken.html

Otak-Otak Bandeng (Stuffed Milkfish)

Ingredients:

1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
100 ml thick coconut milk from ¾ coconut
2 eggs, beaten
banana leaves, or substitute foil


Spice-paste:
2 tsp. coriander seeds
6 shallots
3 cloves garlic
4 candlenuts
1 cm fresh gangale (lengkuas)
2 tsp. sugar
salt to taste


Instructions:

1. Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
2. Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
3. Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
4. Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
5. Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
6. Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Image source:
http://www.dkimages.com

Recipe source:
http://www.wiedenhoff.nu/recipes/kokkie.htm

Ikan Asam Padeh (Fish in Sour Sauce)

Ingredients:
1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 Thai Chiles
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste

How to:

1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
   
2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
   
3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.
   
4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
   
5. Serve with fresh vegetables and rice.

This recipe originates from :
http://www.yumyum.com

The picture above originates from:
http://www.ziki.com

Pelas Udang (Spiced Shrimps Grilled in Banana Leaf Recipe)

In the old times and until now, banana leaves are used to wrap meals to keep their freshness and preserve them for a short period of time. Banana leaves also have special fragrant that can turn your appetite on, some say it's a myth, but I myself believe it coz I love eating meals wrapped in banana leaves and yes they have special fragrant... :)

Back in the old times, a farmer's wife would prepare her husband lunch wrapped in banana leaves before he goes to rice field to work. So after working hard, her husband will spend time enjoying his wife's well prepared, fresh, and preserved meal under the small hut among the rice field. So you see how romantic banana leaves can be... :)

Ingredients:

• 500g Shrimps, shelled and chopped
• 1/2 Coconut
• Shredded banana leaves
• 5 Red chillies
• 2 tsp Coriander, roasted
• 3 Kaffir lime leaves
• 3 cloves Garlic
• 7 Shallots
• 2 tsp Chopped galangal
• 4 Candlenuts, fried
• 1 tsp Tamarind juice
• 2 tsp Salt and sugar or brown sugar

Method:

• Combine chopped shrimps with shredded coconut and ground spices.
• Mix well.
• Wrap 1 1/2 tablespoons of the mixture with banana leaf.
• Roll the leaf up and secure both ends with toothpicks.
• Continue to wrap until all the mixture is used up.
• Grill over hot charcoal or bake in an oven until cooked.
• Serve

This recipe originates from :
http://www.asianonlinerecipes.com

The picture above originates from:
http://dapurmbakasri.blogspot.com

Sambal Udang Kemiri (Shrimps in Chili and Candlenut Gravy)

Ingredients:
500g Large shrimps, remove the head
1 tbsp Lime juice

3 tbsp Oil

2 Salam leaves or bay leaves as substitute

125 cc Water or thin coconut milk

1 tbsp Thinly sliced orange peel
Fried shallots

Spices:

8 Red chillies

10 Bird's eye chillies

2 Cloves garlic

6 Shallots

1/2 tsp Chopped turmeric

1 tsp Chopped ginger

1/2 tsp Shrimp paste (belacan)

1 tbsp Sliced lemon grass

1 tsp Coriander, roasted

1-2 tsp Tamarind juice

5 Candlenuts, roasted or fried

Salt and

Brown sugar

How to:

• Knead the shrimps with lime juice and let it stand for 10 minutes.
• Heat oil and sauté ground spices and salam leaves until fragrant.
• Then pour in water or thin coconut milk.
• Bring to the boil, then add shrimps.
• Cook until the gravy has thickened.
• Garnish with fried shallots and orange peel.
• Serve hot.

The picture above originates from :

http://www.malaysianfood.net

The recipe above originates from:

http://www.asianonlinerecipes.com

Rempeyek Kacang (Javanese Peanut Chips)

Exotic snacks, that's all I can say, enjoy... :)

Ingredients:

• 150 gram rice flour
• 475 cc thin coconut milk from ¼ half aged coconut
• 4 cloves garlic, finely chopped
• 1 Tbs. dry roasted coriander seeds
• 1level tsp. salt
• 2 lime leaves
• 300 gram peanuts, choose the dry ones
• 600 cc oil for frying

Instructions:

• Grind garlic, coriander, salt and lime leaves together.
• Mix flour, coconut milk, ground ingredients. Stir well.
• Prepare a small pan, add a soup ladle half full of oil and heat it over a medium flame.
• Take one soup ladle full of dough and one tbsp of peanuts and put it into the pan.
  
• Press to make a flat round form.
  
• Fry until brownish.
  
• Remove and drain.
  
• Repeat until all dough is used.

Click here, If you're really serious about unveiling the secrets of Indonesian foods

This recipe originates from:
http://www.melroseflowers.com

The picture above originates from:
http://www.fishingvalley.net

Ikan Woku (Woku Baked and Grilled Fish)

This is a special dish from Northern Sulawesi, Manado, Indonesia. You love spicy food ? This is for you...





Ingredients:

• 1 Whole fish, weighing a total of 2 lbs. together (Either mullet, snapper, or mackerel) (up to 2)
• 3 Chiles
• 3 Candlenuts (substitute Brazil nuts)
• 1 Piece ginger root, 1 inch long
• 1 large Ripe tomato, peeled and chopped
• ½ tsp Turmeric
• 1 Lime, juice of
• 2 tbps Chopped mint
• 4 tbsp Shopped green onion
• 2 tsp Salt

How to:

1. From Sri Owen, "Indonesian Food and Cookery"
2. Clean the fish.
3. Pound the chiles, candlenuts, and ginger together into a paste.
   
4. Add all the other ingredients, and rub the resulting mixture onto the fish, inside and out.
   
5. Wrap the fish in foil, refrigerate for at least 30 minutes.
   
6. Bake in a 375 F oven for 15 minutes.
   
7. Just before serving, unwrap the fish and put under the grill for 5 minutes.

The picture originates from:
http://www.tabloidnova.com

Soto Madura (Madura Clear Soup)

Ingredients:
500 gr beef or internals
100 gr bean sprouts
80 gr rice noodles
60 gr Indonesian parsley
60 gr scallions
60 gr ginger
1 lime
salt and pepper

Directions:

• Boil meat until done. Drain and cut into bite-sized slices.
• Remove the tails of bean sprouts, boil until half done
• Boil rice noodles separately
• Keep these in separate plates
• Cut Indonesian parsley and scallions
• Grind shallots, and brown it for a little bit
• Skin and cut ginger
• Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
• Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
• Sprinkle with Indonesian parsley and scallions.

This recipe is originated from:
http://www.indo.com/restaurants/recipe.html

The picture is originated from:
http://www.melroseflowers.com

Abon / Serunding Sapi (Beef Floss)

Ingredients:
2 tsp Brown Sugar
500 g Rumpsteak, lean
3 tsp Coriander
1 1/2 tsp Cumin
1/4 tsp Laos (Galangal)
2 tsp Lemon juice
4 Medium onions, chopped
1 Medium onion, crushed
2 Garlic cloves, crushed
120 ml Santan (thick coconut milk)
2 Curry leaves
Oil as required
Salt to taste


How to:

1. Boil the meat in sufficient water until the steak is cooked and almost disintegrating.
2. Remove the meat from the stock and shred it.
3. Mix the following ingredients and spices together thoroughly: meat, crushed onion, garlic, coriander, cumin, laos, brown sugar, lemonjuice, salt.
4. Fry the above mixture in a little hot oil on a high heat for approximately five minutes.
5. Add the santan and the curry leaves, turn the heat to medium and cook until everything is cooked and all fluid has evaporated.
6. Remove the curry leaves.
7. Fry the chopped onions in hot oil until they are brown and crisp.
8. Mix the fried onions with the mixture prepared above.

Serving: Abon will keep quite a long time if kept in a tightly-closed jar. It is eaten as a side dish and is particularly tasty with warm plain rice. It is also used as a filling for omelettes, or sprinkled on breakfast toast.

This recipe is one of many Exotic Indonesian Recipes in "Cooking the Indonesian Way", by Alec Robeau

Btw It's never a sin to have a book of Indonesian Recipes in your bookshelf
The picture above is originated from:
http://www.yogyes.com