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.
Recipe sources:
Masakan Ikan & Seafood Nusantara by Sufi S.Y.
http://cafepojok.com/forum/showthread.php?t=35006
Image source:
http://resepsedap.com
Indonesian Cooking, Traditional Indonesian Cooking, Traditional Indonesian Recipes, Celebes Recipes Recipes, Borneo Recipes, Andalas Recipes, Java Recipes, Sumatra Recipes, Bali Recipes, Papua Recipes, Asian Traditional Recipes, South East Asian Recipes, Secret Asian Recipes
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.
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
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.
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.
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
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.
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.
Recipe source:
http://resep-masakan-top.net/resep-masakan-labu-tumis-udang
Image source:
http://picasaweb.google.com/lh/photo/BPWBq8YJVsnZvR4uZs5Osg
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.
Recipe source:
http://resep-masakan-top.net/resep-masakan-labu-tumis-udang
Image source:
http://picasaweb.google.com/lh/photo/BPWBq8YJVsnZvR4uZs5Osg