Mangut Lele ( Fried Catfish in Spicy Sauce)

Ingredients:

500 g Catfish (lele). Please don't get confused with Silver Catfish (Patin)

1/2 Lime juice

Salt to taste

1 Bay leaf

2 cm Galangal, crushed

1 stalk Lemongrass, crushed

1 Tomato, cut into slices

6 Bird's eye chili

Salt to taste

1 tbsp Sugar




Blended Ingedients:

300 ml Thick coconut milk

4 Shallots

3 cloves Garlic

1 tbsp Coriander

5 pieces Pecan

4 Red chilies




How To:

1. Soak catfish with lemon and salt, then fry until yellow-brown.

2. Stir fry blended ingredients, Add bay leaf, galangal, lemongrass and continue to stir fry until fragrant.

3. Add the tomatoes and bird's eye chillies and stir well.

4. Add thick coconut milk, salt and sugar while stirring. Cook to boil.

5. Add fried catfish and stir well. Cook to boil.

Buy One pound Whole Bay Leaves (Daun Salam)

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

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)

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

Gulai Pepaya Muda ( Young Papaya Curry )

Ingredients:

2 tbsp cooking oil

1 stalk lemongrass, use the white part and crushed

2 lime leaves

250 gr medium-size fresh shrimp, remove the head

1 liter of coconut milk from 1 coconut fruit

500 gr young papaya, peeled, cut into 1 × 1 x 2 cm, squeeze them with a little salt until tender, drain

100 gr string beans, cut into 3 cm

2 pcs of Asam Kandis

Asam kandis is a dark sun-dried slices fruit, related to mangosteen. Asam kandis and asam gelugor is a family of Garnicia, but they are difference in species. Asam Kandis is Garnicia globulosa which is cultivated in Indonesia and Malaysia. It bears grapefruit-size fruits whose sweet pulp is eaten raw.

If Asam Kandis is not available in your location, you can try use Kokum (Garcinia Indica) instead which you can find at your local Indian/Pakistan/Caribbean grocery store.

10 petai fruit (stinking beans), cross section 1 cm

75 gr Young Belinjo / Melinjo leaves. If you can't find them, use Kohlrabi as substitute,it tastes almost like melinjo.


Grind Spices:

5 shallots

2 cloves garlic

4 red chilies

2 cm ginger

1 tsp salt

1 tsp coriander, panbroiled

1/4 tsp cumin, panbroiled

1/2 tsp pepper grain, panbroiled



How to:

1. Heat oil and saute finely spices, lemon grass, lime leaves until fragrant

2. Add the shrimp, stir until shrimp changes color

3. Pour coconut milk, stir to boil.

4. Add papaya and string beans, cook until vegetables are tender

5. Add remaining ingredients, wait until all of them are cooked well.

6. Serve

For 6 servings.

Buy Coconut Milk, Unsweetened, Organic, Online.

Recipe & image source:
http://resepsedap.com/gulai-pepaya-muda/

Reference:
http://kedaihamburg.blogspot.com/2008_10_01_archive.html
http://indonesia-eats.blogspot.com/2006_11_01_archive.html

Banten Province Exotic Recipe : Rabeg ( Goat / Lamb Innards Spicy Soup)

Do you eat innards dishes ? If you don't then you should try, yes they're too delicious too miss :)


In my humble opinion as long as you don't eat this dish too often and too much, it shall be no problem to your health. But Yes I admit the dish is quite addictive, so be careful :)

Ingredients:

300 g goat or lamb meat, cut into small pieces

300 g goat or lamb lung, cut into small pieces

300 g goat or lamb intestines, cut into small pieces

300 g goat or lamb liver, cut into small pieces

800 ml water

10 shallots, sliced thinly

4 cloves garlic, thinly sliced

½ tsp pepper powder

2 cm ginger, crushed

4 tbsp soy sauce

½ tsp tamarind

1 tbsp salt



How To:

1. Put all the ingredients into the pan except water, stir & cook until the meat changes color.

2. Pour ¼ of the water, stir, cook until dry.

3. Slowly add the remaining water little by little into 4 sequences over a low heat until tender and the seasoning is fully absorbed.

4. Serve while hot with emping crackers and hot rice.

Serves 6

I have another Indonesian Exotic Innards dish recipe that's very unique and highly recommended, It's Coto Makassar

Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)

Recipe source:
http://resepmasakanmu.com/resep-masakan-rabeg-banten.htm

Image source:
http://mbakmaya.com/2009/08/resep-rabeg-kuliner-banten/

Berengkes Ikan Sumatera Selatan (Grilled Fish Wrapped in Banana Leaves)

Ingredients:

500 grams of fish fillet

25 ml Javanese Tamarind Water

1 stalk lemongrass, slice thinly

2 tbsp lime juice

30 ml frying oil or peanut oil

2 tsp salt or according to your taste

Banana leaves for wrapping

Stick to attach the package



Grind Spices (using blender or traditional Javanese pestle and mortar) :

10 shallots, roughly sliced

3 cloves garlic, roughly sliced

5 red chillies, cut into pieces

5 panbroiled (fried without oil) hazelnut

1.5 tsp fried shrimp paste

salt to taste



How to:

1. Smear the fish with lime juice and salt. Marinate for 30 minutes.

2. Wash the fish and drain.

3. Mix the grind spices with lemongrass, tamarind water, and oil. Mix well.

4. Smear the fish evenly with the mixed spices.

5. Wrap the fish inside banana leaf. Hook both ends with a stick.

6. Prepare the coals, grill the fish while flipping through until fully cooked.

Buy Traditional Stone Javanese Mortar & Pestle (Ulekan)

Recipe sources:
Masakan Ikan & Seafood Nusantara by Sufi S.Y.
http://cafepojok.com/forum/showthread.php?t=35006

Image source:
http://resepsedap.com

Exotic Indonesian Recipe : Pepes Tahu (Steamed Tofu Wrapped in Banana Leaves)

Ingredients:

2 pieces of tofu

50 grams of teri (small dried fish),

3 cloves of garlic

3 tbsp grated young coconut

1 green tomato

5 green chilis

1 large onion

1/2 tsp turmeric powder

spring onion

salt

pepper

bay leaves

banana leaves.




Directions:

1. Chop the tomatoes

2. Crush the garlic

3. Chop the large onion and spring onion

4. Splint the chilis into two

5. Smash tofu then mix with all ingredients except for banana leaves.

6. Scoop 3-5 spoons of tofu then add 1 piece of bay leaves and cover it with the banana leaves.

7. Repeat until you have run out of tofu

8. Heat steamer then steam tofu for 20-30 min.

9. Serve with warm jasmine rice.

Buy Banana Leaves (Daun Pisang) Online

Recipe references:
http://keseharian.com/dapur/pepestahu.html
http://www.grouprecipes.com/43128/pepes-tahu.html

Image source:
http://www.cc.cc/product_list/product_detail_image_view.php?a=LUNGSENaMmw=&b=am9ydG91RnY=&c=ank1

Pindang Patin ( Spicy and Sour Silver CatFish)

Patin fish (Silver Catfish) is a kind of freshwater fish that lives in river. It has a unique shape. Patin lives at the bottom of the river and starts hunting food during night.

Patin habitat is found in Riau Province, Indonesia. According to the local community, the fish used to be found only at The Indragiri River, River Siak, Sungai Kampar and Rokan River.

Patins that are fished from these rivers have a unique and distinctive aroma. In addition, fish from these rivers usually have longer and heavier sizes. In the era of 1970s to 1980s, the Riau people still see the patin fish length up to one meter more. Now, the original patin fish from the river is rarely found.

When the patin fish is cooked with right combination of spices, the aroma can arouse appetite . Thus, in a number of food stalls in Riau, they put patin fish dishes as one of the favorite Melayu Cuisines, such as "curry patin fish" and "spicy and sour patin fish".





Ingredients:

1 kg Patin Fish (Silver Catfish), cleaned. Cut into 2 pieces, smear with 1 tbsp lime juice for about 15 minutes. Rinse.

3 stalks lemongrass, crushed

3 bay leaves

5 cm ginger, crushed

5 cm galangal, crushed

3 red tomatoes, cut into 4 pieces

5 green tomatoes, cut into 4 pieces

2 red chilli, finely sliced ± 2 cm

15 bird's eye chili

25 g basil leaves

3 tbsp tamarind water

2 tbsp sweet soy sauce

2 tbsp brown sugar

Salt to taste

Sugar to taste



Grind spices:

5 red chilies

6 cloves garlic

6 shallots



How to :

1. Boil grind spices, bay leaves, lemongrass, ginger, and galangal with 1250 cc of water in medium flame.

2. Add Patin Fish (Catfish) and other ingredients, add salt according to taste.

3. Continue to boil until fully cooked.

Buy Fresh Galangal / Galanga / Lengkuas ONLINE

Reference:
http://literature.melayuonline.com/?a=UG9Sei9zVEkvUXZ5bEpwRnNx=

Recipe translated from:
7626129-Resep-Masakan.pdf

Image source:
http://indonesianfoodweekncc.blogspot.com/2009/04/pindang-patin-dari-palembang.html

Stir Fried Chayote with Shrimp (Tumis Labu Siam dengan Udang)

Ingredients:

2 tbsp oil to stir fry

200 gr medium sized shrimps

3 pcs chayote peeled, and cut into matchstick
shape

100 cc thick coconut milk

salt to taste



Grind Spices:

6 shallots

2 cloves garlic

2 red chili,

6 pcs of ebi (dried small sized shrimps)

1 tomato fruit


How to:

1. Stir fry grind spices until fragrant, add shrimps, continue to fry until shrimps change color.

2. Add chayote, continue to stir fry evenly until cooked.

3. Pour coconut milk, add salt.

4. Stir until cooked.

Buy Ebi / Dried shrimp - 3 oz

Recipe source:
http://resep-masakan-top.net/resep-masakan-labu-tumis-udang

Image source:
http://picasaweb.google.com/lh/photo/BPWBq8YJVsnZvR4uZs5Osg

Javanese Spicy Vegetable Salad (Sayur Urap / Urapan)

Ingredients:

1 bunch water spinach (kangkung)
1 bunch spinach
1 bunch long beans
250 gr white cabbage
100 gr bean sprouts


Urap Spices:

1 piece of coconut fruit, peeled, grated coarse
3 pcs chilies
3 cloves of shallot
1 clove of garlic
1 tsp shrimp paste
1 segment kencur (Cutchery, Indian Galanga, Kaempferia Galanga, Greater Galingale, Aromatic Ginger)
2 lime leaves
1 tsp salt
1 tsp Javanese palm sugar
Seasoning / MSG (Optional)


How To:

1. Grind red chilies, shallot, garlic and salt until smooth.

2. Add shrimp paste, Javanese palm sugar (brown sugar) and kencur, continue to grind.

3. Mix grinded urap spices with grated coconut, mix well.

4. Add lime leaves.

5. Steam until cooked, lift.

6. Clean and prepare vegetables, put into boiling water each of the vegetables separately.

7. Drain the vegetables.

8. Mix well the vegetables with the Urap Spices.

9. Serve

Palm Sugar Pure 16 Oz

Recipe source:
http://bankresep.wordpress.com/2007/03/07/urap-sayuran/

Image Source:
http://lidiasianturi.blogspot.com/2008/03/javanese-spicy-vegetable-salad-urap.html

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)

The picture on the left is a unique Ikan Acar Kuning Dish by Diana Novita...

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/

Ayam Goreng Penyet (Indonesian Smashed Fried Chicken)

Please don't roll your eyes, the truth is not like what it sounds. You don't need to smash the chicken on the wall to prepare the dish :)

Ingredients:

• 6 large chicken legs or breas, deboned
  
• 2 stalks lemon grass, crushed
• 2 bay leaves (salam leaves)
• 1 tbsp coriander seeds (ketumbar)
• 1/2 tsp ground cumin (jintan manis)
• 2 tbsp thick coconut milk
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp cooking oil

Ingredients to grind:

• 3 cloves garlic
• 1 red chilli, seeded
• 2 cm knob tumeric
• 120g lengkuas, peeled and sliced
• 4 slices ginger
• 3 candlenuts (bush keras)

How to:

1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
2. Wash chicken and drain well. Prick chicken all over with a fork.
3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
5. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

Explore The Variety of Indonesian Flavors

References:
http://roseskitchen.wordpress.com/2007/07/06/ayam-penyet/

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

Ayam Goreng Mbok Berek (Javanese Fried Chicken With Fragrant Chilli Sambal )

Finally the secret revealed...

Ayam Goreng Mbok Berek is Indonesian legendary Fried Chicken Franchise Restaurants. It's like the Indonesian version of Colonel Sanders (KFC). Mbok Berek started her business in Jogjakarta, one of the most exotic places in Indonesia. Her real name was "Nini Ronodikromo". Her friendly name as "Mbok Berek" began from one of her children that often cried loudly (tantrum). In Javanese language they called such cry as "Berek-Berek". So from time to time people around her began to call her "Mbok Berek". The name surely brought her fortune until today, because of its uniqueness and easiness to be pronounced.

Mbok Berek Fried Chicken is actually an evolved version of Ayam Goreng Kalasan (traditional jogjakarta fried chicken). The business campaign slogan of Mbok Berek is "Ayam Desa Masuk Kota" or in English "Countryside Chicken Entering Town".

Anyway let's go to kitchen now...

Ingredients:

• 8 eschalots chopped
• 3 cloves garlic chopped
• 4 candlenuts
• 1 teaspoon salt
• 2 cups unsweetened coconut water
• 2 teaspoons ground coriander
• 1 piece fresh galangal bruised -- (5 cm)
• 3 salam leaves - optional
• 1 whole fresh chicken cut into 10 serving pieces
• with a cleaver or 1kg chicken pieces
• 2 cups oil for deep-frying

Fragrang Chilli Sambal (Sauce):

• 4 large red chillies chopped -- (4 to 6)
• 8 eschalots chopped
• 2 cloves garlic chopped
• 1 piece fresh galangal -- (1 cm)
• 1 1/2 teaspoons finely chopped palm sugar
• 1 teaspoon dried shrimp paste
• 1/2 teaspoon salt
• 1 1/2 tablespoons vegetable oil
• 1/8 teaspoon freshly grated nutmeg
• 2 stems fresh lemon grass bottom 10cm only --
• cut in half
• bruised
• 2 salam leaves - optional
• 1/4 tamarind juice

Substitutes:

• 1 large red or brown onion instead of eschalots
• replace candlenuts with 4 raw unsalted macadamia nuts or 8 cashews
• replace coconut water with 1 cup water and 1 cup chicken stock if desired
• Use soft brown sugar instead of palm sugar

How to:

1. Make the sambal by processing the chillies, eschalots, garlic, galangal, sugar, shrimp paste, and salt in a spice grinder.
2. Heat oil in a wok or saucepan and fry ground mixture nutmeg, lemon grass and salam leaves 4 minutes.
3. Add the tamarind juice, simmer 30-60 seconds.
4. Remove lemon grass and salam leaves.
5. Transfer sambal to four small sauce dishes and leave to cool.
6. Prepare chicken by processing eschalots, garlic, candlenuts, and salt to a smooth paste, in a food processor, or spice grinder.
7. Add a little of the coconut water if needed to keep the blades turning.
8. Heat a wok for 30 seconds then add the ground mixture, coconut water, coriander, galangal, salam leaves, and chicken pieces.
9. Bring to the boil, reduce heat and simmer uncovered until chicken is just tender 15-20 minutes.
10. Drain chicken and dry thoroughly with paper towel. Heat a wok for 30 seconds, then add the oil.
11. When very hot, deep fry the chicken, turning frequently until golden brown, 2 minutes.
12. Drain and serve with the Fragrant Chilli Sambal.

This recipe originated from Central Java about 30 years ago. Now Mbok Berek Restaurant Chain is being franchised under "PT. Weling Simbah Wulung".

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Recipe source:
http://www.food-lists.com/lists/archives/meat-lovers/2004/06/1087205374.php

Images sources:
http://resepbunda.files.wordpress.com
http://i54.photobucket.com/albums/g110/kotakgambar/new-label/mbokberek1A.jpg

Empal Suwir (Fried Shredded Beef)

Ingredients:

1 kg Gerello/Top side

3 tsp Salt

3 tsp Pepper

3 tsp Coriander powder

3 cloves Garlic

2 tbsp Oil

1 tsp Turmeric powder or 3 cm Turmeric

Water

Garnish:
2 tbsp fried onions


Directions:

1. Flatten the garlic and crush the turmeric if you use stick turmeric.


2. Heat in a pan the water an cook the meat slowly together with the salt, the pepper, the coriander, the garlic and the turmeric until done.


3. Shred the meat using a fork.


4. Heat in a wok the oil and fry the meat dry and crispy.


5. Sprinkle the friend onions on top.

Find out more Amazing Indonesian Recipes and Stories behind them:

The Indonesian Kitchen : Recipes & Stories...

Image source:
http://makansiang.blogspot.com/2008/02/daging-suwir.html

Recipe is adapted from:
http://asiancook.eu/indonesian/daging/540-empal-suwir-fried-shredded-beef
http://users.tpg.com.au/stanolin/recipes/empalsuwir.html

Ayam Bakar Sambal Pelecing (Grilled Chicken with Pelecing Chili Sauce)

This Spicy Chicken Dish Recipe is adapted from "The Bali Cookbook: Over 100 Delicious Recipes from Bali's Most Famous Chef"








Ingredients

• 1 chicken, about 2 3/4pounds
• 4 tablespoons vegetable oil
• Salt
• 3/4 cup sambal pelecing (recipe follows)

Directions

1. Cut the chicken in half lengthways and rub both halves with 2 tablespoons oil and some salt.
2. Grill the chicken 3/4 cooked.
3. Fry the chicken until fully cooked.
4. Place the chicken on a dish.
   
5. Heat the remainder of the oil in a wok and fry the sambal pelecing for about 3 minutes.
6. Mix the cooked chicken with the sambal.
   
7. Serve with rice.
   

Sambal Pelecing (Pelecing Chili Sauce)


Ingredients

• 2 medium shallots, peeled
• 5 garlic cloves, peeled
• About 3/4cup long red chiles, destemmed
• About 30 thai chiles, de-stemmed
• 1 beefsteak tomato
• 1 teaspoon roasted dried shrimp paste
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 2 tablespoons vegetable oil
• Juice of 2 kaffir limes

Directions

1. Blanch the shallots, garlic and chiles for 1 minute in boiling, salted water.
2. Drain.
3. Chop them with the tomato into small pieces and transfer everything to a mortar.
4. Add the shrimp paste, salt and sugar, and pound to a fine paste.
5. Heat the oil in a wok, and fry the sambal.
6. Just before serving, sprinkle the lime juice over the sambal.

The recipe is adapted from "The Bali Cookbook," by Lonny Gerungan

Image source:
http://www.geocities.com/claudie_lum/Ayam/pelecing_ayam.htm