tag:blogger.com,1999:blog-12377798613535097822024-02-23T00:08:05.226+08:00Original Indonesian RecipeIndonesian 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
Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-1237779861353509782.post-83662042705932478632010-10-04T17:28:00.000+08:002013-06-23T11:51:03.643+08:00Cumi Saus Padang ( Stir Fried Squid in Padang Sauce )<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_5rq9orao3Ok/TIdIKv6bupI/AAAAAAAABp0/XjgtflAilBw/s1600/Cumi+Saus+Padang.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_5rq9orao3Ok/TIdIKv6bupI/AAAAAAAABp0/XjgtflAilBw/s320/Cumi+Saus+Padang.JPG" /></a></div>
<b>Ingredients:</b><br />
<br />
500 g Medium sized squid<br />
<br />
1 tbsp Lime juice <br />
<br />
3 Oil for stir frying<br />
<br />
1 Turmeric leaf<br />
<br />
1 False mangosteen<br />
<br />
2 stalks Lemongrass<br />
<br />
<br />
<br />
<br />
<b>Blended Spices:</b><br />
<br />
1 tbsp Minced red chilli<br />
<br />
2 cloves Garlic<br />
<br />
10 Shallots <br />
<br />
1 1/2 cm Ginger<br />
<br />
<br />
<b>How To:</b><br />
<br />
1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.<br />
<br />
2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.<br />
<br />
3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.<br />
<br />
4. Add false mangosteen and squid. Stir until the squid stiffens.<br />
<br />
5. Cook all ingredients until fully cooked and the sauce thickens.<br />
<br />
6. Lift and serve immediately.<br />
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<b><a href="http://www.amazon.com/Authentic-Recipes-Indonesia/dp/0794603203?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Authentic Recipes from Indonesia (Authentic Recipes Series)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=0794603203&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=0794603203" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Authentic-Recipes-Indonesia/dp/0794603203?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Authentic Recipes from Indonesia (Authentic Recipes Series)</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=0794603203" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
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Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com9tag:blogger.com,1999:blog-1237779861353509782.post-28595373951741929772010-09-20T21:47:00.001+08:002013-06-23T11:38:13.965+08:00Gulai Kikil ( Indonesian Cow's Foot Curry )<a href="http://1.bp.blogspot.com/_5rq9orao3Ok/TId-tW163CI/AAAAAAAABqE/q3Kq0n2bLt0/s1600/Gulai+Kiki.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_5rq9orao3Ok/TId-tW163CI/AAAAAAAABqE/q3Kq0n2bLt0/s320/Gulai+Kiki.JPG" /></a>It takes diligence and persistence to prepare the dish.<br />
<br />
If you love slow cook then the dish will pay all of your hard effort.<br />
<br />
<b>Ingredients:</b><br />
<br />
1 Foot of cow<br />
<br />
4 cups Coconut milk <br />
<br />
1 Turmeric leaf<br />
<br />
2 seed of False mangosteen ( Common english name for "Asam Kandis"). It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".<br />
<br />
2 Kaffir lime leaves <br />
<br />
1 stalk Lemongrass<br />
<br />
<b><br />
</b><br />
<b>Blended spices:</b><br />
<br />
1 tbsp Blended red chilies<br />
<br />
2 cm Turmeric<br />
<br />
5 pcs Candlenuts<br />
<br />
2 cm Laos / Galangal<br />
<br />
6 cloves Garlic<br />
<br />
10 pcs Shallots<br />
<br />
<br />
<b>How To:</b><br />
<br />
1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.<br />
<br />
2. Remove the bones and then cut the meat into small sizes according to your preference.<br />
<br />
3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.<br />
<br />
4. Add the meat pieces and cook until the coconut milk thickens and oily.<br />
<br />
5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.<br />
<br />
6. Lift.<br />
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<b><a href="http://www.amazon.com/Thai-Kitchen-Chili-Roasted-4-Ounce/dp/B000LL0QIO?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Thai Kitchen Chili Paste, Roasted Red, 4-Ounce Jars (Pack of 12)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000LL0QIO&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=B000LL0QIO" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Thai-Kitchen-Chili-Roasted-4-Ounce/dp/B000LL0QIO?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Thai Kitchen Chili Paste, Roasted Red, 4-Ounce Jars (Pack of 12)</a></b></div>
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Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com2tag:blogger.com,1999:blog-1237779861353509782.post-31771711568534808332010-09-17T19:23:00.000+08:002013-06-23T11:52:24.729+08:00Ayam Masak Habang (Chicken Cooked with Red Chili Sauce - Padang Style)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/_5rq9orao3Ok/TIcobpfueAI/AAAAAAAABpM/3E8Q7tlZH6w/s1600/Ayam+Masak+Habang.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_5rq9orao3Ok/TIcobpfueAI/AAAAAAAABpM/3E8Q7tlZH6w/s320/Ayam+Masak+Habang.JPG" /></a></div>
<b>Ingredients:</b><br />
<br />
2.4 lbs Chicken<br />
<br />
1 tsp Salt<br />
<br />
1 tsp Tamarind Water<br />
<br />
500 ml Water<br />
<br />
2 tbsp Sweet soy sauce ( "Kecap Manis" )<br />
<br />
3 pcs Chopped tomatoes<br />
<br />
2 tsp Javanese palm sugar ( "Gula Merah" )<br />
<br />
Cooking oil<br />
<br />
<br />
<b>Spices:</b><br />
<br />
l50 gr Red chilies<br />
<br />
12 Shallots<br />
<br />
6 cloves Garlic<br />
<br />
2 tsp Shrimp paste<br />
<br />
2 cm Ginger<br />
<br />
2 cm Lesser galangal<br />
<br />
2 tsp salt<br />
<br />
<br />
<b>Instructions:</b> <br />
<b></b><br />
1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.<br />
<br />
2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.<br />
<br />
3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.<br />
<br />
4. Remove and drain.<br />
<br />
5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.<br />
<br />
6. Add the fried chicken, stir, and pour water.<br />
<br />
7. Add sweet soy sauce, sugar, tomatoes and palm sugar.<br />
<br />
8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.<br />
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<a href="http://www.amazon.com/ABC-Indonesian-Sweet-Soy-Sauce/dp/B000249E6A?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="ABC Indonesian Sweet Soy Sauce" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000249E6A&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=B000249E6A" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </div>
<div style="text-align: center;">
<a href="http://www.amazon.com/ABC-Indonesian-Sweet-Soy-Sauce/dp/B000249E6A?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">ABC Indonesian Sweet Soy Sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000249E6A" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </div>
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Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com1tag:blogger.com,1999:blog-1237779861353509782.post-84104752959908806412010-07-01T19:23:00.002+08:002013-06-23T11:41:14.555+08:00Lidah Kuah Asam (Indonesian Spicy Beef Tounge in Sour Sauce)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_5rq9orao3Ok/TCiJX3LTNII/AAAAAAAABoA/MJTtcW1zxuA/s1600/LIDAH+KUAH+ASAM.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_5rq9orao3Ok/TCiJX3LTNII/AAAAAAAABoA/MJTtcW1zxuA/s320/LIDAH+KUAH+ASAM.JPG" /></a></div>
<b>Ingredients:</b><br />
<br />
800 gr of beef tongue, boiled till tender, peeled and cut into 1 cm pieces.<br />
<br />
25 gr Javanese Tamarind, dissolve with 1 tbsp water.<br />
<br />
790 ml water<br />
<br />
3 lime leaves, shredded.<br />
<br />
2 stalks lemongrass, crushed<br />
<br />
2 green tomatoes, cut into pieces.<br />
<br />
2 tbsp fried onions for topping.<br />
<br />
4 tbsp cooking oil<br />
<br />
3 bay leaves<br />
<br />
<br />
<br />
<b>Blended Spices:</b><br />
<br />
8 shallots<br />
<br />
4 cloves garlic<br />
<br />
4 pcs red chillies<br />
<br />
3 cm turmeric<br />
<br />
1 cm ginger<br />
<br />
3 candlenuts<br />
<br />
1/2 tsp pepper<br />
<br />
2 tsp salt<br />
<br />
2 tbsp sugar<br />
<br />
<br />
<br />
<b>How To:</b><br />
<br />
1. Stir-fry blended spices, tomatoes, lemon grass and lime leaves until fragrant.<br />
<br />
2. Add the beef tongue. Stir well.<br />
<br />
3. Add water.<br />
<br />
4. Add bay leaves. This is for flavor and to remove the stinky smell.<br />
<br />
5. Bring to a boil.<br />
<br />
6. Add tamarind water. Boil until the spices are absorbed.<br />
<br />
7. Serve with fried onions.<br />
<br />
<br />
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Rotary-Indonesian-Spices-Candle-Nuts/dp/B000258F6Y?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Rotary Indonesian Spices - Candle Nuts" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000258F6Y&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=B000258F6Y" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Rotary-Indonesian-Spices-Candle-Nuts/dp/B000258F6Y?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Rotary Indonesian Spices - Candle Nuts</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000258F6Y" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
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<b> <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=B001EPPC9E" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><a href="http://www.amazon.com/Empire-International-Indonesian-1-75-Ounce-Packages/dp/B0015A7I04?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Empire International Indonesian Rendang Curry, 1.75-Ounce Packages (Pack of 12)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B0015A7I04&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=B0015A7I04" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Empire-International-Indonesian-1-75-Ounce-Packages/dp/B0015A7I04?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Empire International Indonesian Rendang Curry, 1.75-Ounce Packages (Pack of 12)</a></b></div>
Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-32088152978020915792010-06-30T19:42:00.003+08:002013-06-23T11:47:04.526+08:00Indonesian Grilled Pomfret With Tomato Sauce (Bawal Bakar Saus Tomat)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_5rq9orao3Ok/TCiVG49z1OI/AAAAAAAABoI/spMRudLdJLg/s1600/Bawal+Bakar+Saus+Tomat.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_5rq9orao3Ok/TCiVG49z1OI/AAAAAAAABoI/spMRudLdJLg/s320/Bawal+Bakar+Saus+Tomat.JPG" /></a></div>
<b>Ingredients:</b><br />
<br />
600 gr pomfret fish<br />
<br />
2 tbsp lime juice<br />
<br />
<br />
<br />
<b>Blended Spices:</b><br />
<br />
3 cloves garlic<br />
<br />
2 cm turmeric<br />
<br />
2 cm Ginger<br />
<br />
½ tsp salt<br />
<br />
<br />
<br />
<b>Sauce:</b><br />
<br />
2 cloves garlic, finely chopped<br />
<br />
50 gr brown onions, finely chopped<br />
<br />
4 tbsp tomato sauce<br />
<br />
3 tbsp tomato paste<br />
<br />
½ tsp pepper powder<br />
<br />
½ tsp fine salt<br />
<br />
½ tsp sugar<br />
<br />
3 tbsp margarine<br />
<br />
<br />
<br />
<b>Method:</b><br />
<br />
1. Buried fish in lime juice and blended spices. Leave for 25 minutes.<br />
<br />
2. Grill pomfret fish until cooked.<br />
<br />
3. Heat margarine, saute garlic, brown onions until fragrant.<br />
<br />
4. Add the tomato paste, tomato sauce, pepper, salt and sugar.<br />
<br />
5. Stir well.<br />
<br />
6. Serve the dish accompanied with tomato sauce.<br />
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<div style="text-align: center;">
<b><a href="http://www.amazon.com/Muir-Glen-Organic-Chunky-28-Ounce/dp/B0012HEVRI?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Muir Glen Organic Chunky Tomato Sauce, 28-Ounce Cans (Pack of 12)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B0012HEVRI&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=B0012HEVRI" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Muir-Glen-Organic-Chunky-28-Ounce/dp/B0012HEVRI?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Muir Glen Organic Chunky Tomato Sauce, 28-Ounce Cans (Pack of 12)</a></b></div>
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<b> <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=078181152X" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><a href="http://www.amazon.com/Dive-Travel-Manado-Sulawesi-Indonesia/dp/B003JJVV7A?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Dive Travel - Manado North Sulawesi, Indonesia" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B003JJVV7A&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=B003JJVV7A" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Dive-Travel-Manado-Sulawesi-Indonesia/dp/B003JJVV7A?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Dive Travel - Manado North Sulawesi, Indonesia</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=B003JJVV7A" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></b></div>
Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-41331637913716708252010-06-28T20:50:00.000+08:002013-06-23T11:49:49.413+08:00Indonesian Hot and Sour Duck (Bebek Asam Pedas)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/_5rq9orao3Ok/TCiZk7MxOmI/AAAAAAAABoQ/XJ50o7w1DI8/s1600/bebek+asam+pedas.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_5rq9orao3Ok/TCiZk7MxOmI/AAAAAAAABoQ/XJ50o7w1DI8/s320/bebek+asam+pedas.JPG" /></a></div>
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
800 gr duck, cut into 4 parts.<br />
<br />
2 tbsp Javanese Tamarind Juice<br />
<br />
1 tsp Turmeric powder<br />
<br />
2 tbsp Worcestershire sauce<br />
<br />
300 ml water<br />
<br />
½ tsp salt<br />
<br />
2 tbsp margarine, for stir frying.<br />
<br />
<br />
<br />
<b>Blended Spices:</b><br />
<br />
5 dried red chillies<br />
<br />
4 cloves garlic<br />
<br />
8 shallots<br />
<br />
1 cm ginger<br />
<br />
<br />
<br />
<b>Method:</b><br />
<br />
1. Heat margarine, stir fry blended spices until fragrant.<br />
<br />
2. Add the duck and stir well.<br />
<br />
3. Add turmeric powder and Worcestershire sauce, stir well.<br />
<br />
4. Pour the water and tamarind juice and cook gently for 60 minutes until the meat is fully cooked.<br />
<br />
5. Lift and Serve.<br />
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<b> <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=B0005XO2ME" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><a href="http://www.amazon.com/Essential-Indonesian-Cookbook-Aromatic-Contemporary/dp/0754804402?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="The Essential Indonesian Cookbook: Aromatic Dishes from Tropical Spice Islands (Contemporary Kitchen)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=0754804402&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=0754804402" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Essential-Indonesian-Cookbook-Aromatic-Contemporary/dp/0754804402?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Essential Indonesian Cookbook: Aromatic Dishes from Tropical Spice Islands (Contemporary Kitchen)</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=0754804402" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
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Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-83563715474634913632010-06-28T19:20:00.000+08:002013-06-23T11:53:58.860+08:00Pakis Tumis Udang dan Daun Jeruk ( Indonesian Stir Fried Fern Vegetables with Shrimp and Lime Leaves)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/_5rq9orao3Ok/TCiB_GwigBI/AAAAAAAABn4/9I8IbKlwejY/s1600/pakis+tumis+daun+jeruk.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_5rq9orao3Ok/TCiB_GwigBI/AAAAAAAABn4/9I8IbKlwejY/s320/pakis+tumis+daun+jeruk.JPG" /></a></div>
<b>Ingredients:</b><br />
<br />
100 gr of small shrimps, removed heads, leave the tails.<br />
<br />
175 gr fern vegetable (in Indonesian it's called Daun Pakis)<br />
<br />
200 ml coconut milk<br />
<br />
3 lime leaves, discard the leaf bones to avoid the bitter taste.<br />
<br />
1 stalk lemongrass, crushed<br />
<br />
<br />
<br />
<b>Blended Spices:</b><br />
<br />
6 shallots<br />
<br />
3 cloves garlic<br />
<br />
3 pcs red chilies<br />
<br />
1/2 tsp shrimp paste<br />
<br />
3/4 tsp salt<br />
<br />
1/4 tsp sugar<br />
<br />
<br />
<br />
<b>Method:</b><br />
<br />
1. Stir fry blended spices, lemon grass and lime leaves, stir frequently until fragrant.<br />
<br />
2. Add the shrimps. Stir until change colors.<br />
<br />
3. Add the ferns. Stir until the ferns look withered. <br />
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4. Pour coconut milk incrementally. Stir until cooked.<br />
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5. Serve<br />
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<b> <img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=0966378709" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /><a href="http://www.amazon.com/Cuisines-Southeast-Asia-Vietnamese-Indonesian/dp/1564260429?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Cuisines of Southeast Asia: Thai, Vietnamese, Indonesian, Burmese & More (California Culinary Academy)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1564260429&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=1564260429" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Cuisines-Southeast-Asia-Vietnamese-Indonesian/dp/1564260429?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Cuisines of Southeast Asia: Thai, Vietnamese, Indonesian, Burmese & More (California Culinary Academy)</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=1564260429" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></b></div>
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<b>The image of Daun Pakis (Fern Vegetable) :</b></div>
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<a href="http://i280.photobucket.com/albums/kk191/dhyansavitri/WABI-3%20Gunung%20Galunggung/100_7577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://i280.photobucket.com/albums/kk191/dhyansavitri/WABI-3%20Gunung%20Galunggung/100_7577.jpg" width="320" /></a></div>
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Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-24146778905832137252010-06-28T18:37:00.000+08:002013-06-23T11:54:42.766+08:00Babat Bumbu Serai Pedas (Indonesian Spicy Tripe With Lemon Grass )<div class="separator" style="clear: both; text-align: left;">
<a href="http://2.bp.blogspot.com/_5rq9orao3Ok/TCh5jkcBcFI/AAAAAAAABnw/ryS2ZC19k_Y/s1600/Babat+Bumbu+Serai+Pedas.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_5rq9orao3Ok/TCh5jkcBcFI/AAAAAAAABnw/ryS2ZC19k_Y/s320/Babat+Bumbu+Serai+Pedas.JPG" /></a></div>
<b>Ingredients:</b><br />
500 gr of tripe, boiled, cut into 4x6cm<br />
<br />
175 gr of lemon grass, crushed<br />
<br />
1400 ml water<br />
<br />
2 tomatoes, chopped<br />
<br />
15 chilies<br />
<br />
2 bay leaves<br />
<br />
<br />
<b>Blended Spices:</b><br />
<br />
5 red chilli<br />
<br />
5 candle nut<br />
<br />
10 shallots<br />
<br />
3 cloves garlic<br />
<br />
1 tsp coriander<br />
<br />
1 tbsp salt<br />
<br />
1/2 tsp sugar<br />
<br />
<br />
<br />
<b>How To:</b><br />
<br />
1. Arrange half of the lemon grass in the pan.<br />
<br />
2. Stir the tripe and blended spices. Arrange on top of lemongrass.<br />
<br />
3. Sprinkle pieces of tomato and chili sauce.<br />
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4. Cover again with the remaining lemon grass and bay leaves.<br />
<br />
5. Light the fire. Add 1 / 3 parts of water. Boil until the water dries. Add 1/3 part of the water again. Boil again until the water dries. Pour the remaining water. Bring to a boil.<br />
<br />
6. Lift and serve.<br />
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<div style="text-align: center;">
<b><a href="http://www.amazon.com/Frontier-Leaf-Whole-Grade-Ounce/dp/B001VNP0NC?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Frontier Bay Leaf Whole, Sele Grade, 16 Ounce Bag" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B001VNP0NC&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=B001VNP0NC" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Frontier-Leaf-Whole-Grade-Ounce/dp/B001VNP0NC?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Frontier Bay Leaf Whole, Sele Grade, 16 Ounce Bag</a></b></div>
Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-49653768969283250952010-06-13T04:07:00.004+08:002013-06-23T11:55:41.970+08:00Ayam Pop ( Traditional Fried Stewed Chicken From West Sumatra )<div class="separator" style="clear: both; text-align: left;">
<a href="http://i411.photobucket.com/albums/pp193/kilat00/eten/ayampop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i411.photobucket.com/albums/pp193/kilat00/eten/ayampop.jpg" /></a></div>
If you're a Padang Food Lover. I bet you'll appreciate this precious recipe. I've been thinking a lot before deciding to share this secret recipe for you, remember to keep it in a safe place :)<br />
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<br />
<b> </b>The dish is called Pop Chicken because cutlets of chicken are dipped and marinated in spiced juice.And then the cutlets are deep fried in very hot oil for only a few minutes ( you'll hear a loud “POP” sound when the chicken enters the oil). <b> </b><br />
<br />
<br />
<b>Ingredients:</b><br />
<b> </b>A free-range chicken (Not Purebred or Broiler) without heads and claws, cut into 4 parts<br />
<br />
4 cloves garlic, grated<br />
<br />
1 tsp salt<br />
<br />
2 tbsp lime juice<br />
<br />
300 ml coconut water<br />
<br />
vegetable oil<br />
<br />
<br />
<br />
<b>Sambal (Chili Sauce):</b><br />
<b> </b>2 tbsp cooking oil<br />
<br />
4 tbsp hot water<br />
<br />
<br />
<br />
<b>Blended Spice:</b><br />
<br />
10 pcs of red chili, boiled<br />
<br />
12 red onions, boiled<br />
<br />
200 g red tomatoes, boiled<br />
<br />
10 pcs petai (stinky beans), boiled<br />
<br />
1 tsp salt<br />
<br />
<br />
<br />
<br />
<br />
<b>How To:</b><br />
1. Marinate chicken pieces with garlic, salt, and lime juice. Leave it for an hour to absorb.<br />
<br />
2. Boil the coconut water, add the chicken and the seasonings used for marinating. Cook until chicken is tender and juices run out. Lift the chicken.<br />
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3. Heat oil over medium heat. Fry the chicken for a very short time, remove and drain.<br />
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4. Serve hot with chilli sauce and boiled cassava leaves.<br />
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5. <b>Sambal</b>: Heat the oil, saute blended spices until fragrant.<br />
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6. Add water, stir until boiling. Lift.<br />
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Enjoy... :)<br />
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<b><a href="http://www.amazon.com/Indonesian-Kitchen-Recipes-Stories/dp/1566567394?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="The Indonesian Kitchen: Recipes and Stories" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=1566567394&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=1566567394" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></b></div>
<div style="text-align: center;">
<b><a href="http://www.amazon.com/Indonesian-Kitchen-Recipes-Stories/dp/1566567394?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">The Indonesian Kitchen: Recipes and Stories</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=1566567394" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></b></div>
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Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com3tag:blogger.com,1999:blog-1237779861353509782.post-17879044992649471862010-05-19T18:32:00.003+08:002010-05-20T01:19:53.625+08:00Mie Ayam Bangka (Bangka Island Chicken Noodle)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_5rq9orao3Ok/S_QaumBWtbI/AAAAAAAABno/ubmnRyOmyMg/s1600/mie+bangka.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_5rq9orao3Ok/S_QaumBWtbI/AAAAAAAABno/ubmnRyOmyMg/s320/mie+bangka.jpg" /></a></div>If you love noodles then beware, the recipe below is highly addictive.<br />
<br />
<b>Ingredients: </b><br />
<br />
Egg noodles (Hokkien Noodles) 1 kg of wet and fresh<br />
<br />
<br />
<br />
<b>Topping: </b><br />
<br />
150 g green cabbage, cut into 3 cm, boiled briefly <br />
<br />
150 g of bean sprouts, cleaned <br />
<br />
<br />
<br />
<br />
<b>Chicken For Stir-Frying: </b><br />
<br />
2 tbsp vegetable oil<br />
<br />
1/2 tsp sesame oil <br />
<br />
2 cloves garlic, finely chopped <br />
<br />
250 g chicken meat, cut into small <br />
<br />
100 g mushroom, chopped <br />
<br />
2 tbsp oyster sauce <br />
<br />
2 tbsp soy sauce <br />
<br />
1 tbsp soy sauce <br />
<br />
1/2 tsp pepper <br />
<br />
1 tsp salt <br />
<br />
150 ml water <br />
<br />
<br />
<br />
<b>Complement: </b><br />
<br />
chicken broth <br />
<br />
fried shallots <br />
<br />
thinly sliced spring onion <br />
<br />
<br />
<br />
<b>Method: </b><br />
<br />
1. Boil some water <br />
<br />
2. Boil noodles until the float. Remove and drain. <br />
<br />
3. Put a little vegetable oil or chicken oil and soy sauce in a bowl. <br />
<br />
4. Add the hot noodles, stir until blended.<br />
<br />
<br />
<br />
<b>Stir Fried Chicken: </b><br />
<br />
1. Saute garlic until fragrant. <br />
<br />
2. Add chicken, stirring until stiff. <br />
<br />
3. Add the mushrooms, stirring, until wilted. <br />
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4. Add seasonings and water. <br />
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5. Cook to boil and slightly dry. <br />
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6. Lift. <br />
<br />
<br />
<br />
<b>Serving:</b><br />
<br />
1. Divide the noodles into five sections. <br />
<br />
2. Give each bean sprouts, mustard greens, stir fried chicken and sprinkle with fried shallots and spring onion slices. <br />
<br />
3. Serve hot with chicken broth.<br />
<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><a href="http://www.amazon.com/Ka-Me-Hokkien-Noodles-14-2-Ounce-Units/dp/B000JJO5HG?ie=UTF8&tag=origiindonrec-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Ka-Me Stir Fry Hokkien Noodles, 14.2-Ounce Units (Pack of 6)" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B000JJO5HG&tag=origiindonrec-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=bil&camp=213689&creative=392969&o=1&a=B000JJO5HG" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </b></div><div style="text-align: center;"><b><a href="http://www.amazon.com/Ka-Me-Hokkien-Noodles-14-2-Ounce-Units/dp/B000JJO5HG?ie=UTF8&tag=origiindonrec-20&link_code=btl&camp=213689&creative=392969" target="_blank">Ka-Me Stir Fry Hokkien Noodles, 14.2-Ounce Units (Pack of 6)</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=origiindonrec-20&l=btl&camp=213689&creative=392969&o=1&a=B000JJO5HG" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></b> </div><div style="text-align: center;"><br />
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</div>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com2tag:blogger.com,1999:blog-1237779861353509782.post-85462495086422983422010-02-14T17:45:00.004+08:002013-06-26T15:17:57.087+08:00Ayam Goreng Kremes (Fried Chicken with Crispy Batter)<a href="http://tinyurl.com/yaz7lmo" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5438036090719652850" src="http://2.bp.blogspot.com/_5rq9orao3Ok/S3fJAzcZS_I/AAAAAAAABlY/dG6LN83Vbj0/s320/Ayam+Goreng+Kremes.jpg" style="cursor: pointer; float: left; height: 215px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><br />
<b>Main Ingredients:</b><br />
1 Chicken, whole or cut into several pieces<br />
3 Lime leaves<br />
3 Bay leaves<br />
1 piece Galangal<br />
<b><br /></b>
<b>Blended Seasoning:</b><br />
6 Shallots<br />
6 Garlic<br />
1 tbsp Coriander<br />
1 tsp Pepper<br />
1 piece Ginger<br />
1 tsp Cumina little Turmeric (optional)<br />
2 tbsp Salt<br />
<div>
<br /></div>
<b>Kremes (Crispy Batter) Ingredients:</b><br />
1 cup Chicken Broth<br />
<span class="long_text"><span title="2 sdm garam"></span></span><br />
1/4 cup Rice Flour (add Tapioca, optional)1 egg, beaten flat1 cup water<br />
<div>
<br /></div>
<span class="long_text"><span title="1."><b>Directions:</b></span></span><br />
1. Boil chicken with main and blended ingredients until tender, remove chicken from the cooking water.<br />
2. Fry the chicken until the yellow (unless you like to overcook a little bit).<br />
3. Mix all "Kremes" ingredients, fry per one spoon in hot oil with a rather large fire. Fry until dry. Lift them.4. Serve chicken with sprinkles of "Kremes".<br />
<div>
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<span class="long_text"><span style="background-color: white;" title="Sajikan ayam dengan taburan kremes."><br /><span style="font-size: 78%;"><br />Recipe source:<br />http://mamieksyamil.multiply.com/recipes/item/64/Ayam_Goreng_Kremes</span><br /><span style="font-size: 78%;"><br />Image source:<br />http://preistiaimooeth.files.wordpress.com/2008/11/ayam-kremes.jpg</span></span></span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com2tag:blogger.com,1999:blog-1237779861353509782.post-65715733516179442822010-02-02T02:42:00.001+08:002013-06-23T11:56:44.394+08:00Ikan Goreng Bumbu Balado ( Indonesian Balado Spicy Fried Fish)<a href="http://www.amazon.com/gp/product/B000EN764G?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EN764G" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433342609643609202" src="http://3.bp.blogspot.com/_5rq9orao3Ok/S2ccUP7NHHI/AAAAAAAABkg/suA5UQUk_uY/s320/ikan+bumbu+balado.jpg" style="cursor: pointer; float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a><br />
<span class="long_text" id="result_box"><span style="background-color: white;" title="Bahan:"><span style="font-weight: bold;">Ingredients:</span></span><span style="background-color: white;" title="Ikan kembung 6 bh dibersihkan beri sedikit cuka/air jeruk nipis dan garam.">6 pcs Mackerel cleaned give a little vinegar, lime juice, and salt.<br /></span><span style="background-color: white;" title="Daun jeruk 3 lbr.">3 Lime Leaves.<br /></span><span title="Tomat besar 1 bh dipotong jadi 6 bagian.">1 Large Tomato cut into 6 parts.<br /></span><span title="Minyak untuk menggoreng.">Oil for frying.<br /></span><span title="Garam dan gula secukupnya">Salt and sugar to taste<br /><br /><br /><br /></span><span title="Bumbu tumbuk kasar:"><span style="font-weight: bold;">Roughly Grind Spices ( Use Traditional Pestle & Mortar ) :</span></span><span title="Cabe merah 10 bh">10 pcs Red chilies<br /></span><span title="Bawang merah 8 bh">8 pcs Onion<br /></span><span title="Cara memasak:"><span style="font-weight: bold;"><br />How to Cook:<br /></span></span><span title="Goreng ikan kembung dengan minyak panas sampai kecoklatan sisihkan.">1. Fried mackerel with hot oil until brown set aside.<br /></span><span style="background-color: white;" title="Sisakan minyak bekas menggoreng ikan 5 sdm lalu masukan bumbu halus dan daun jeruk aduk sampai wangi dan masukan tomat aduk dengan api sedang-kecil, masak sampai bumbu dan tomat matang, lalu masukan ikan goreng tadi diamkan sebentar dengan api kecil lalu hidangkan.">2. Spare the oil used to fry fish about 5 tbsp.<br /><br />3. Add grind spices and lime leaves and stir until fragrant.<br /><br />4. Add tomato, stir with a small-medium heat.<br /><br />5. Continue to cook until the spices and tomatoes are cooked well.<br /><br />6. Add the fried fish leave it a while with a low heat.<br /><br />7. serve.<br /></span></span><br />
<div style="font-weight: bold; text-align: center;">
<a href="http://www.amazon.com/gp/product/B000NVVUO6?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000NVVUO6" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433345813230432018" src="http://4.bp.blogspot.com/_5rq9orao3Ok/S2cfOuN0rxI/AAAAAAAABkw/Q8S1LTRhfXQ/s320/traditional+pestle+mortar+%28ulekan%29.jpg" style="cursor: pointer; display: block; height: 280px; margin: 0px auto 10px; width: 280px;" /></a><br />
<a href="http://www.amazon.com/gp/product/B000NVVUO6?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000NVVUO6" id="static_txt_preview">Traditional Mortal & Pestle (Javanese Ulekan)</a><br />
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Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-35816115384791864882009-11-29T14:08:00.009+08:002009-11-29T15:09:02.066+08:00Mangut Lele ( Fried Catfish in Spicy Sauce)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B00078N91W?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00078N91W"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 244px; height: 275px;" src="http://1.bp.blogspot.com/_5rq9orao3Ok/SxIWxX_LNrI/AAAAAAAABcI/1ABwXZVbCbE/s320/Mangut+Lele+%28Fried+Catfish+in+Spicy+Indonesian+Sauce%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5409411139933779634" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />500 g Catfish (lele). Please don't get confused with Silver Catfish (Patin)<br /><br />1/2 Lime juice<br /><br />Salt to taste<br /><br />1 Bay leaf<br /><br />2 cm Galangal, crushed<br /><br />1 stalk Lemongrass, crushed<br /><br />1 Tomato, cut into slices<br /><br />6 Bird's eye chili<br /><br />Salt to taste<br /><br />1 tbsp Sugar<br /><br /><br /><br /><span style="font-weight: bold;"><br />Blended Ingedients:</span><br /><br />300 ml Thick coconut milk<br /><br />4 Shallots<br /><br />3 cloves Garlic<br /><br />1 tbsp Coriander<br /><br />5 pieces Pecan<br /><br />4 Red chilies<br /><br /><br /><br /><br /><span style="font-weight: bold;">How To:</span><br /><br />1. Soak catfish with lemon and salt, then fry until yellow-brown.<br /><br />2. Stir fry blended ingredients, Add bay leaf, galangal, lemongrass and continue to stir fry until fragrant.<br /><br />3. <span id="result_box" class="long_text"><span style="background-color: rgb(255, 255, 255);" title="Masukkan tomat dan cabe rawit merah, aduk rata.">Add the tomatoes and bird's eye chillies and stir well.</span></span><br /><br />4. Add thick coconut milk, salt and sugar while stirring. Cook to boil.<br /><br />5. Add fried catfish and stir well. Cook to boil.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B00078N91W?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00078N91W"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 153px; height: 153px;" src="http://3.bp.blogspot.com/_5rq9orao3Ok/SxIZJd7xsiI/AAAAAAAABcQ/21yQ1B6eZrU/s320/Bay+Leaves+%28Daun+Salam%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5409413752870253090" border="0" /></a><a href="http://www.amazon.com/gp/product/B00078N91W?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00078N91W" id="static_txt_preview">Buy One pound Whole Bay Leaves (Daun Salam)</a><br /><br /><div style="text-align: justify;"><br /></div></div><span style="font-size:78%;"><span style="font-size:78%;">Recipe & Image Source:<br />Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)<br /></span><br /></span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-55002703764812494812009-10-31T17:14:00.010+08:002009-10-31T17:43:34.122+08:00Ikan Masak Saus Mangga (Fried Fish in Mango Sauce)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B001ET7K54?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ET7K54"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 244px; height: 275px;" src="http://4.bp.blogspot.com/_5rq9orao3Ok/SuwF8KElXLI/AAAAAAAABWE/KBlmB2AE2tg/s320/Ikan+Masak+Mangga+%28Fried+Fish+in+Mango+Sauce%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5398696584364252338" border="0" /></a><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />2 Mujair Fish (Nile Tilapia)<br /><br />1 tbsp Lime Juice<br /><br />1/2 tbsp Salt<br /><br />1/2 tsp Pepper<br /><br />2 tbsp Cooking Oil<br /><br /><br /><br /><br /><span style="font-weight: bold;">Mango Sauce:</span><br /><br />1/2 Brown Onion, roughly chopped<br /><br />2 cloves Garlic, roughly chopped<br /><br />1/2 Mango, juiced<br /><br />100 ml of Water<br /><br />1/2 tsp Salt<br /><br />1/4 tsp Pepper<br /><br />1 tsp Sugar<br /><br />1/4 tsp Seasoning<br /><br />1/2 Mango, diced 1 cm<br /><br />Cooking Oil<br /><br /><br /><br /><span style="font-weight: bold;">How To:</span><br /><br />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.<br /><br />2. Fry the fish until submerged in hot oil until golden brown colored. Remove and drain.<br /><br />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.<br /><br />4. Add mango dices, stir briefly and lift.<br /><br />5. Serve the fried fish with mango sauce.<br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B001ET7K54?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ET7K54"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 280px;" src="http://2.bp.blogspot.com/_5rq9orao3Ok/SuwGG_YEFCI/AAAAAAAABWM/d0MCvMctnU4/s320/Mango+Bar.jpg" alt="" id="BLOGGER_PHOTO_ID_5398696770471728162" border="0" /></a><a href="http://www.amazon.com/gp/product/B001ET7K54?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ET7K54" id="static_txt_preview">South Of France Mango Bar, 8.8-Ounces Units (Pack of 4)</a><br /></div><br /><br /><span style="font-size:78%;">Recipe & Image Source:<br />Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)</span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-44941862685390345792009-10-31T14:12:00.005+08:002009-10-31T15:32:04.740+08:00Ikan Bakar Kecap ( Grilled Fish Sauted with Indonesian Ketcup - Sweet Soy Sauce)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/1858284287?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1858284287"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 232px; height: 320px;" src="http://1.bp.blogspot.com/_5rq9orao3Ok/SuveBoilFOI/AAAAAAAABV0/6mmwK9raJhY/s320/Ikan+Bakar+Kecap+%28+Grill+Fish+with+IndonesianKetchup+-+Sweet+Soy+Sauce%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5398652697977361634" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />• 500 g gourami / gurame fish, cut the body<br /><br />• 1 lime juice, take the water<br /><br /><br /><br /><span style="font-weight: bold;">Grinded Ingredients:</span><br /><br />• 8 shallots<br /><br />• 3 cloves garlic<br /><br />• 3 pecan<br /><br />• 1/2 tbsp finely pepper<br /><br />• 2 cm turmeric<br /><br />• 2 cm ginger<br /><br />• 4 red chilies<br /><br />• 1 tbsp oil<br /><br />• 1 tbsp sugar<br /><br />• 1 block Chicken Broth<br /><br />• Salt to taste<br /><br /><br /><span style="font-weight: bold;">Smearing Ingredients:</span><br /><br />• 2 tbsp Indonesian Sweet Soy Sauce<br /><br />• 1 tbsp Margarine<br /><br /><br /><br /><span style="font-weight: bold;">How to:<br /><br /></span>1. Sprinkle fish with l juice then leave for 15 minutes.<br /><br />2. Rub fish with grinded ingredients on the entire surface of the fish body and the interior thoroughly. Leave for 30 minutes.<br /><br />3. Prepare the grill, then grill fish until golden brown.<br /><br />4. Smear the fish with the mixture of sweet soy sauce and margarine, continue to grill briefly.<br /><br />5. Serve while hot with cucumber, cabbage and tomatoes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/1858284287?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1858284287"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 240px;" src="http://2.bp.blogspot.com/_5rq9orao3Ok/SuvnnicO-_I/AAAAAAAABV8/sZzKHvcFeOM/s320/bali+lombo+travel+guide.jpg" alt="" id="BLOGGER_PHOTO_ID_5398663244779813874" border="0" /></a><br /><div style="text-align: center;"><a href="http://www.amazon.com/gp/product/1858284287?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1858284287" id="static_txt_preview">The Rough Guide to Bali & Lombok 6 (Rough Guide Travel Guides)</a><br /><br /><br /></div><span style="font-size:78%;">Recipe & Image Source:<br />Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)</span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-78491654266201352712009-10-19T17:24:00.005+08:002009-10-19T18:11:22.137+08:00Ikan Kembung Bumbu Kemangi (Slimy Mackerel with Spiced Basil)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B000HDL16C?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000HDL16C"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 242px; height: 320px;" src="http://4.bp.blogspot.com/_5rq9orao3Ok/Stw5wkiTnzI/AAAAAAAABVk/RwNECpkSwc4/s320/Ikan+Kembung+Bumbu+Kemangi+%28+Slim+Mackerel+with+Spiced+Basil%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5394249960287084338" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />• 3 Slimy Mackerel<br /><br />• 2 cm Ginger, finely chopped<br /><br />• 3 cloves Garlic, minced<br /><br />• 3 tsp salt<br /><br />• 300 ml thick coconut milk<br /><br />• 1 red tomatoes, cut into pieces<br /><br />• 1 stalk lemongrass<br /><br />• 2 bay leaves<br /><br />• 2 slices galangal<br /><br />• 5 bird's eye chilies<br /><br />• basil leaves to taste<br /><br /><br /><br /><span style="font-weight: bold;">Blended Spices:</span><br /><br />• 5 Shallots<br /><br />• 4 Pecan<br /><br />• 1 tsp Coriander<br /><br />• 3 cloves Garlic<br /><br />• 6 Curly Chilies<br /><br />• 2 cm Turmeric<br /><br />• 1 tsp Sugar<br /><br />• 1 tbsp Cooking Oil<br /><br />• Salt to taste<br /><br /><br /><br /><span style="font-weight: bold;">How to make:</span><br /><br />1. Marinate the mackerel with ginger, garlic and salt for 30 minutes.<br /><br />2. Grill fish until half cooked, set aside.<br /><br />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.<br /><br />4. Marinate fish in Yellow Sauce for 15 minutes.<br /><br />5. Grill fish until golden brown while occasionally smear the fish with the Yellow Sauce.<br /><br /><div style="text-align: center; font-weight: bold; color: rgb(204, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B000HDL16C?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000HDL16C"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 280px;" src="http://4.bp.blogspot.com/_5rq9orao3Ok/Stw6YqYTHgI/AAAAAAAABVs/m91ys8iOgNI/s320/Season+Mackerels+Skinless+Boneless.jpg" alt="" id="BLOGGER_PHOTO_ID_5394250649050488322" border="0" /></a><a href="http://www.amazon.com/gp/product/B000HDL16C?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000HDL16C" id="static_txt_preview">SEASON No Salt Added Fillets of Mackerel In Water</a><br /><div style="text-align: justify;"><span style="font-size:78%;"><span style="color: rgb(51, 51, 51);"><span style="font-weight: bold;"><br /></span><span style="font-weight: normal;">Recipe & Image Source:</span><br /><span style="font-weight: normal;">Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)</span><span style="font-weight: bold;"><br /></span></span></span></div></div>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com1tag:blogger.com,1999:blog-1237779861353509782.post-44443108909138602672009-10-07T13:27:00.004+08:002009-10-07T17:47:16.883+08:00Gudeg Ceker (Jogjakarta Chicken Claws Gudeg)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://solo.dagdigdug.com/page/2/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 239px;" src="http://2.bp.blogspot.com/_5rq9orao3Ok/Ssxf0_F0mII/AAAAAAAABVc/PEeIVLEdndU/s320/Gudeg+Ceker+%28Jogjakarta+Chicken+Claws+Gudeg%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5389788217949329538" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />750 g young Jackfruit, peeled, cut into pieces<br /><br />500 ml young Coconut water<br /><br />750 ml thick Coconut milk from 2 coconuts<br /><br />4 Eggs, hard boiled, peeled<br /><br />2 pcs of teak leaves<br /><br />150 gr brown sugar (Javanese Palm Sugar)<br /><br />6 bay leaves<br /><br />4 cm galangal, crushed<br /><br />100 gr beef, cut into pieces<br /><br />10 chicken feet / claws, wash clean<br /><br /><br /><br /><span style="font-weight: bold;">Blended Ingredients</span>:<br /><br />12 Shallots<br /><br />6 cloves Garlic<br /><br />8 pcs Pecan, toasted<br /><br />1 tbsp Coriander, toasted<br /><br />1 tsp Salt<br /><br /><br /><br /><span style="font-weight: bold;">How To:</span><br /><br />1. Wash jackfruit, boil briefly with coconut water, lift.<br /><br />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.<br /><br />3. Add coconut milk and cover the pan. Cook over medium heat until cooked through and the claws softens, lift.<br /><br />4. Serve with warm rice.<br /><br />Serves 6<br /><span style="font-weight: bold;font-size:78%;" ><br />Recipe source:<br />http://sajiku.blogspot.com/search/label/Resep%20DI%20Yogyakarta<br /><br />Image source:<br />http://solo.dagdigdug.com/page/2/</span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-4724572918764260172009-09-27T11:44:00.005+08:002009-09-27T14:34:15.284+08:00Ayam Bakar Solo (Solo Grilled Chicken )<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://jengjeng.matriphe.com/nostalgia-ayam-bakar-sari-mulia-asli-megaria.html"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_5rq9orao3Ok/Sr8DaqWJfXI/AAAAAAAABVE/wOf_xmIDuM0/s320/ayam+bakar+solo+%28Solo+Grilled+Chicken%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5386027435937070450" border="0" /></a><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients :</span><br /><br />1 Javanese (Indonesian) cock, cut into two without splitting it.<br /><br />30 ml Oil, for stir frying<br /><br />1 1/2 lt Water<br /><br />10 g Garlic, chopped<br /><br />20 g Shallots, chopped<br /><br /><span style="font-weight: bold;"><br /><br />Ingredients A</span>:<br /><br />1/2 tsp salt<br /><br />1/4 tsp pepper<br /><br />1/2 tsp MSG (Optional)<br /><br />1 tsp Chicken Broth Powder<br /><br />2 tbsp lime juice<br /><br /><br /><span style="font-weight: bold;"><br />Ingredients B:<br /></span><br />2 stalks Lemongrass, crushed<br /><br />20 g Galangal, crushed<br /><br />5 lime leaves, remove the leaves' bones<br /><br /><span style="font-weight: bold;"><br /><br />Ingredients C:</span><br /><br />1 1/2 tsp coriander powder<br /><br />1 tsp salt<br /><br />2 tsp Chicken Broth Powder<br /><br />1 tsp MSG (optional)<br /><br />1/4 tsp pepper<br /><br />5 tsp sugar<br /><br />3 tbsp <a href="http://www.amazon.com/gp/product/B000PDRANM?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000PDRANM">Javanese Palm Sugar (Gula Jawa or Gula Merah)</a><br /><br />6 tbsp <a href="http://www.amazon.com/gp/product/B000EINWCQ?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EINWCQ">Sweet Soy Sauce (Kecap Manis)</a><br /><br /><span style="font-weight: bold;"><br /><br />Smearing Ingredients:</span><br /><br /><a href="http://www.amazon.com/gp/product/B000EINWCQ?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EINWCQ">Sweet Soy sauce (Sweet Ketchup or Kecap Manis)</a> to taste<br /><br />Margarine to taste<br /><br /><br /><br /><span style="font-weight: bold;">Sauce (Sambal) :</span><br /><br />30 ml oil, for stir frying<br /><br />3 tbsp <a href="http://www.amazon.com/gp/product/B000PDRANM?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000PDRANM">Javanese Palm Sugar (Gula Jawa or Gula Merah)</a><br /><br />1 tsp salt<br /><br />2 tsp Chicken Broth Powder<br /><br />1 tbsp Sugar<br /><br />1/2 tsp MSG<br /><br />1/4 tsp Pepper<br /><span style="font-weight: bold;"><br /><br /><br />Grind Ingredients:</span><br /><br />50 g Curly Red Chili<br /><br />20 g Shallot<br /><br />1 Tomato<br /><br />1 1/2 tsp Shrimp Paste (belacan / terasi), roasted<br /><br /><br /><br /><span style="font-weight: bold;">How To:<br /><br /></span>1. Wash the chicken, smear with Ingredients A.<br /><br />2. Leave for 15 minutes and make sure the ingredients are absorbed.<br /><br />3. Stir fry garlic and shallot until fragrant. Add in Ingredients B and stir well.<br /><br />4. Pour the water, cook to boil. Add the chicken and Ingredients C, stir.<br /><br />5. Cook until the seasoning (ingredients) is absorbed and water shrinks. Remove and put in a cool place.<br /><br />6. Grill while smeared with the Smearing Ingredients. Remove and serve with sauce.<br /><br /><div style="text-align: center;"><div style="text-align: left;">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.<br /></div><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B001VNO3B2?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001VNO3B2"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="http://3.bp.blogspot.com/_5rq9orao3Ok/Sr79xwXjF3I/AAAAAAAABU8/uy2uy1hRJhA/s320/Chicken+Broth+Powder.jpg" alt="" id="BLOGGER_PHOTO_ID_5386021235620779890" border="0" /></a><br /><a style="font-weight: bold; color: rgb(204, 0, 0);" href="http://www.amazon.com/gp/product/B001VNO3B2?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001VNO3B2" id="static_txt_preview">Chicken Broth Powder</a><br /></div><br /><span style="font-size:78%;"> <span style="font-weight: bold;"><br />Recipe is Adapted From:<br /></span> <span style="font-weight: bold;">Masakan Ayam Populer by Chendhawati ( Ny. Liem Cooking School, Bandung )</span></span><br /><span style="font-weight: bold;font-size:78%;" ><br />Image source:<br />http://jengjeng.matriphe.com/nostalgia-ayam-bakar-sari-mulia-asli-megaria.html<br /><br /></span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-6850378689936148562009-09-23T10:42:00.007+08:002009-09-23T11:16:04.565+08:00Riau Province Gulai Blacan (Shrimp Curry)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://jaderose66.multiply.com/reviews/item/37"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 218px;" src="http://3.bp.blogspot.com/_5rq9orao3Ok/SrmQkFSviSI/AAAAAAAABSk/0rGpyOgroTQ/s320/Gulai+Blacan+Riau+%28Gulai+Udang%29+%28Riau+Shrimp+Curry%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5384493779068619042" border="0" /></a>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.<br /><br />Indonesian Curry dishes that use turmeric should be called "Kari". But "Gulai" dishes don't always use turmeric, as shown in the recipe below.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />10 large shrimp, cleanded<br /><br />1 bunch petai (stinking beans), peeled<br /><br />1 tbsp Java Tamarind<br /><br />1 tbsp sugar<br /><br />500 ml coconut milk<br /><br />1 tsp salt<br /><br />1/2 tsp pepper<br /><br />3 tbsp cooking oil<br /><br /><span style="font-weight: bold;"><br /><br />Blend:</span><br />6 shallots<br /><br />4 cloves garlic<br /><br />6 pcs pecan<br /><br />6 pcs red chili<br /><br />6 pcs bird's eye chili<br /><br /><br /><br /><span style="font-weight: bold;">How To:</span><br /><br />1. Heat the oil.<br /><br />2. Stir fry blended ingredients until fragrant and cooked.<br /><br />3. Add shrimps, continue to fry until the shrimps change color.<br /><br />4. Add coconut milk, Java tamarind water, sugar, salt and pepper.<br /><br />5. Cook to boil and until the solution thicken.<br /><br />6. Add Petai (Stinking Beans), stir well, and dish up.<br /><br />Serves 6<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B000L6QFRA?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000L6QFRA"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 280px;" src="http://4.bp.blogspot.com/_5rq9orao3Ok/SrmR9FzA0XI/AAAAAAAABSs/F_dOzLboxdA/s320/Buy+Premium+Pecan+%28Kemiri%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5384495308212326770" border="0" /></a><a style="font-weight: bold; color: rgb(204, 0, 0);" href="http://www.amazon.com/gp/product/B000L6QFRA?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000L6QFRA" id="static_txt_preview">Premium Pecan Halves (Kemiri)</a><br /></div><br /><br /><span style="font-size:78%;">Recipe source:<br />http://resepsedap.com/gulai-blacan-riau/<br /><br />Image source:<br />http://jaderose66.multiply.com/reviews/item/37<br /><br /></span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-48517354823565485162009-09-12T13:26:00.004+08:002009-09-13T17:10:31.176+08:00Gulai Pepaya Muda ( Young Papaya Curry )<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://resepsedap.com/gulai-pepaya-muda/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 238px;" src="http://2.bp.blogspot.com/_5rq9orao3Ok/SqyzP-9EOaI/AAAAAAAABQ0/zdLr_AYYUB0/s320/gulai-pepaya-muda.jpg" alt="" id="BLOGGER_PHOTO_ID_5380872741979437474" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />2 tbsp cooking oil<br /><br />1 stalk lemongrass, use the white part and crushed<br /><br />2 lime leaves<br /><br />250 gr medium-size fresh shrimp, remove the head<br /><br />1 liter of coconut milk from 1 coconut fruit<br /><br />500 gr young papaya, peeled, cut into 1 × 1 x 2 cm, squeeze them with a little salt until tender, drain<br /><br />100 gr string beans, cut into 3 cm<br /><br />2 pcs of Asam Kandis<br /><blockquote><span style=";font-family:trebuchet ms;font-size:100%;" >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 <span style="font-style: italic;">Garnicia globulosa</span> which is cultivated in Indonesia and Malaysia. It bears grapefruit-size fruits whose sweet pulp is eate</span><span style=";font-family:trebuchet ms;font-size:100%;" >n raw</span>.<br /></blockquote>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.<br /><br />10 petai fruit (stinking beans), cross section 1 cm<br /><br />75 gr Young Belinjo / Melinjo leaves. <a href="http://www.amazon.com/gp/product/B001JB3EDY?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JB3EDY">If you can't find them, use Kohlrabi as substitute,it tastes almost like melinjo.</a><br /><br /><br /><span style="font-weight: bold;">Grind Spices:</span><br /><br />5 shallots<br /><br />2 cloves garlic<br /><br />4 red chilies<br /><br />2 cm ginger<br /><br />1 tsp salt<br /><br />1 tsp coriander, panbroiled<br /><br />1/4 tsp cumin, panbroiled<br /><br />1/2 tsp pepper grain, panbroiled<br /><br /><br /><br /><span style="font-weight: bold;">How to:</span><br /><br />1. Heat oil and saute finely spices, lemon grass, lime leaves until fragrant<br /><br />2. Add the shrimp, stir until shrimp changes color<br /><br />3. Pour coconut milk, stir to boil.<br /><br />4. Add papaya and string beans, cook until vegetables are tender<br /><br />5. Add remaining ingredients, wait until all of them are cooked well.<br /><br />6. Serve<br /><br />For 6 servings.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B0000CE3XD?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000CE3XD"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 150px;" src="http://2.bp.blogspot.com/_5rq9orao3Ok/Sqy2jE1f5OI/AAAAAAAABQ8/tU6DhKrqMEY/s320/Organic+Coconut+Milk.jpg" alt="" id="BLOGGER_PHOTO_ID_5380876368510706914" border="0" /></a><a href="http://www.amazon.com/gp/product/B0000CE3XD?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000CE3XD" id="static_txt_preview">Buy Coconut Milk, Unsweetened, Organic, Online.</a><br /></div><br /><span style="font-size:78%;">Recipe & image source:<br />http://resepsedap.com/gulai-pepaya-muda/<br /><br />Reference:<br />http://kedaihamburg.blogspot.com/2008_10_01_archive.html<br />http://indonesia-eats.blogspot.com/2006_11_01_archive.html</span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-25753527756572454052009-09-07T11:23:00.006+08:002009-09-07T12:21:48.983+08:00Banten Province Exotic Recipe : Rabeg ( Goat / Lamb Innards Spicy Soup)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://mbakmaya.com/2009/08/resep-rabeg-kuliner-banten/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 241px; height: 192px;" src="http://1.bp.blogspot.com/_5rq9orao3Ok/SqSEVsuoVcI/AAAAAAAABQk/QylBHlXTckc/s320/Rabeg+Banten+Exotic+Lamb+Innards+Spicy+Soup+Dish.jpg" alt="" id="BLOGGER_PHOTO_ID_5378569363306075586" border="0" /></a>Do you eat innards dishes ? If you don't then you should try, yes they're too delicious too miss :)<br /><br /><br />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 :)<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />300 g goat or lamb meat, cut into small pieces<br /><br />300 g goat or lamb lung, cut into small pieces<br /><br />300 g goat or lamb intestines, cut into small pieces<br /><br />300 g goat or lamb liver, cut into small pieces<br /><br />800 ml water<br /><br />10 shallots, sliced thinly<br /><br />4 cloves garlic, thinly sliced<br /><br />½ tsp pepper powder<br /><br />2 cm ginger, crushed<br /><br />4 tbsp soy sauce<br /><br />½ tsp tamarind<br /><br />1 tbsp salt<br /><br /><br /><br /><span style="font-weight: bold;">How To:</span><br /><br />1. Put all the ingredients into the pan except water, stir & cook until the meat changes color.<br /><br />2. Pour ¼ of the water, stir, cook until dry.<br /><br />3. Slowly add the remaining water little by little into 4 sequences over a low heat until tender and the seasoning is fully absorbed.<br /><br />4. Serve while hot with emping crackers and hot rice.<br /><br />Serves 6<br /><br /><a style="font-style: italic;" href="http://original-indonesian-recipe.blogspot.com/2007/02/coto-makassar-ingredients-shallots-2.html">I have another Indonesian Exotic Innards dish recipe that's very unique and highly recommended, It's Coto Makassar</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/1740590090?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1740590090"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 240px;" src="http://2.bp.blogspot.com/_5rq9orao3Ok/SqSJIGw3RsI/AAAAAAAABQs/wlc7nO8KaUA/s320/World+Food+Indonesia.jpg" alt="" id="BLOGGER_PHOTO_ID_5378574627334735554" border="0" /></a><br /><div style="text-align: center; font-weight: bold; color: rgb(204, 0, 0);"><a href="http://www.amazon.com/gp/product/1740590090?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1740590090" id="static_txt_preview">Lonely Planet World </a><a href="http://www.amazon.com/gp/product/1740590090?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1740590090" id="static_txt_preview">Food: Indone</a><a href="http://www.amazon.com/gp/product/1740590090?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1740590090" id="static_txt_preview">sia (Lonely Planet World Food Guides)</a><br /></div><br /><br /><span style="font-size:78%;">Recipe source:<br />http://resepmasakanmu.com/resep-masakan-rabeg-banten.htm<br /><br />Image source:<br />http://mbakmaya.com/2009/08/resep-rabeg-kuliner-banten/</span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-25572911971315790102009-08-25T17:10:00.006+08:002009-08-25T18:07:19.830+08:00Berengkes Ikan Sumatera Selatan (Grilled Fish Wrapped in Banana Leaves)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://resepsedap.com/berengkes-ikan/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 263px; height: 259px;" src="http://1.bp.blogspot.com/_5rq9orao3Ok/SpO0_UOuDMI/AAAAAAAABOk/c9OWUAUETnE/s320/berengkes-ikan+sumatera+selatan+%28grilled+fish+wrapped+in+banana+leaves%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5373837780238339266" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />500 grams of fish fillet<br /><br />25 ml Javanese Tamarind Water<br /><br />1 stalk lemongrass, slice thinly<br /><br />2 tbsp lime juice<br /><br />30 ml frying oil or peanut oil<br /><br />2 tsp salt or according to your taste<br /><br />Banana leaves for wrapping<br /><br />Stick to attach the package<br /><br /><br /><br /><span style="font-weight: bold;">Grind Spices (using blender or traditional Javanese pestle and mortar) :</span> <span style="font-weight: bold;"><br /></span><span><br />1</span>0 shallots, roughly sliced<br /><br />3 cloves garlic, roughly sliced<br /><br />5 red chillies, cut into pieces<br /><br />5 panbroiled (fried without oil) hazelnut<br /><br />1.5 tsp fried shrimp paste<br /><br />salt to taste<br /><br /><br /><br /><span style="font-weight: bold;">How to:</span><br /><br />1. Smear the fish with lime juice and salt. Marinate for 30 minutes.<br /><br />2. Wash the fish and drain.<br /><br />3. Mix the grind spices with lemongrass, tamarind water, and oil. Mix well.<br /><br />4. Smear the fish evenly with the mixed spices.<br /><br />5. Wrap the fish inside banana leaf. Hook both ends with a stick.<br /><br />6. Prepare the coals, grill the fish while flipping through until fully cooked.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B000162R3G?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000162R3G"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 280px;" src="http://3.bp.blogspot.com/_5rq9orao3Ok/SpO1svJXhYI/AAAAAAAABOs/S7kBRoHMw0E/s320/javanese+stone+mortar+and+pestle.jpg" alt="" id="BLOGGER_PHOTO_ID_5373838560557761922" border="0" /></a><a style="font-weight: bold; color: rgb(204, 0, 0);" href="http://www.amazon.com/gp/product/B000162R3G?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000162R3G"><br />Buy Traditional Stone Javanese Mortar & Pestle (Ulekan)</a><br /></div><br /><span style="font-size:78%;">Recipe sources:<br />Masakan Ikan & Seafood Nusantara by Sufi S.Y.<br />http://cafepojok.com/forum/showthread.php?t=35006<br /><br />Image source:<br />http://resepsedap.com</span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-46111116041765120032009-08-17T23:45:00.005+08:002009-08-18T00:36:50.573+08:00Exotic Indonesian Recipe : Pepes Tahu (Steamed Tofu Wrapped in Banana Leaves)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.cc.cc/product_list/product_detail_image_view.php?a=LUNGSENaMmw=&b=am9ydG91RnY=&c=ank1"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_5rq9orao3Ok/SomE50B5r-I/AAAAAAAABOM/kj7EAy4mIsE/s320/pepes+tahu+exotic+tofu+pepes+wrapped+in+banana+leaves.jpg" alt="" id="BLOGGER_PHOTO_ID_5370970159370055650" border="0" /></a><span style="font-weight: bold;">Ingredients</span>:<br /><br />2 pieces of tofu<br /><br />50 grams of teri (small dried fish),<br /><br />3 cloves of garlic<br /><br />3 tbsp grated young coconut<br /><br />1 green tomato<br /><br />5 green chilis<br /><br />1 large onion<br /><br />1/2 tsp turmeric powder<br /><br />spring onion<br /><br />salt<br /><br />pepper<br /><br />bay leaves<br /><br />banana leaves.<br /><br /><br /><br /><br /><span style="font-weight: bold;">Directions:</span><br /><br />1. Chop the tomatoes<br /><br />2. Crush the garlic<br /><br />3. Chop the large onion and spring onion<br /><br />4. Splint the chilis into two<br /><br />5. Smash tofu then mix with all ingredients except for banana leaves.<br /><br />6. Scoop 3-5 spoons of tofu then add 1 piece of bay leaves and cover it with the banana leaves.<br /><br />7. Repeat until you have run out of tofu<br /><br />8. Heat steamer then steam tofu for 20-30 min.<br /><br />9. Serve with warm jasmine rice.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B001HN5G2Q?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001HN5G2Q"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 280px;" src="http://1.bp.blogspot.com/_5rq9orao3Ok/SomGNlUnY8I/AAAAAAAABOU/lqIIoEQA1FE/s320/banana+leaves+daun+pisang.jpg" alt="" id="BLOGGER_PHOTO_ID_5370971598531027906" border="0" /></a><a style="font-weight: bold; color: rgb(204, 0, 0);" href="http://www.amazon.com/gp/product/B001HN5G2Q?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001HN5G2Q" id="static_txt_preview">Buy Banana Leaves (Daun Pisang) Online</a><br /></div><span style="font-size:78%;"><br /><br />Recipe references:<br />http://keseharian.com/dapur/pepestahu.html<br />http://www.grouprecipes.com/43128/pepes-tahu.html</span><br /><span style="font-size:78%;"><br />Image source:<br />http://www.cc.cc/product_list/product_detail_image_view.php?a=LUNGSENaMmw=&b=am9ydG91RnY=&c=ank1</span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-68370381181612542232009-08-12T23:39:00.007+08:002009-08-13T00:53:49.402+08:00Pindang Patin ( Spicy and Sour Silver CatFish)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://indonesianfoodweekncc.blogspot.com/2009/04/pindang-patin-dari-palembang.html"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 226px;" src="http://1.bp.blogspot.com/_MfhZINqe2EA/SeKv6PoIrWI/AAAAAAAAAIU/5Bp-IaLeysY/s400/pindang+patin.jpg" alt="" border="0" /></a>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.<br /><div style="text-align: justify;"><br />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.<br /><br />Patins that are fished from these rivers have a unique and distinctive aroma. In addition, fish from these rivers usually have longer an<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/0865730792?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0865730792"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 203px; height: 203px;" src="http://1.bp.blogspot.com/_5rq9orao3Ok/SoLy7jsiYZI/AAAAAAAABMc/HLmLas4v9h4/s320/fishing+catfish.jpg" alt="" id="BLOGGER_PHOTO_ID_5369120810787299730" border="0" /></a>d 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.<br /><br />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".<br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 kg Patin Fish (Silver Catfish), cleaned. Cut into 2 pieces, smear with 1 tbsp lime juice for about 15 minutes. Rinse.<br /><br />3 stalks lemongrass, crushed<br /><br />3 bay leaves<br /><br />5 cm ginger, crushed<br /><br />5 cm galangal, crushed<br /><br />3 red tomatoes, cut into 4 pieces<br /><br />5 green tomatoes, cut into 4 pieces<br /><br />2 red chilli, finely sliced ± 2 cm<br /><br />15 bird's eye chili<br /><br />25 g basil leaves<br /><br />3 tbsp tamarind water<br /><br />2 tbsp sweet soy sauce<br /><br />2 tbsp brown sugar<br /><br />Salt to taste<br /><br />Sugar to taste<br /><br /><br /><br /><span style="font-weight: bold;">Grind spices:<br /><br /></span>5 red chilies<br /><br />6 cloves garlic<br /><br />6 shallots<br /><br /><br /><br /><span style="font-weight: bold;">How to :</span><br /><br />1. Boil grind spices, bay leaves, lemongrass, ginger, and galangal with 1250 cc of water in medium flame.<br /><br />2. Add Patin Fish (Catfish) and other ingredients, add salt according to taste.<br /><br />3. Continue to boil until fully cooked.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B000ET17VI?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000ET17VI"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="http://2.bp.blogspot.com/_5rq9orao3Ok/SoLxcC4RUmI/AAAAAAAABMU/UjWQa2EwYhY/s320/galanga+galangal+lengkuas.jpg" alt="" id="BLOGGER_PHOTO_ID_5369119169890570850" border="0" /></a><a style="color: rgb(255, 0, 0); font-weight: bold;" href="http://www.amazon.com/gp/product/B000ET17VI?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000ET17VI" id="static_txt_preview">Buy Fresh Galangal / Galanga / Lengkuas ONLINE</a><br /><br /><br /></div><span style="font-size:78%;">Reference:<br />http://literature.melayuonline.com/?a=UG9Sei9zVEkvUXZ5bEpwRnNx=<br /></span><br /><span style="font-size:78%;">Recipe translated from:</span><br /><span style="font-size:78%;">7626129-Resep-Masakan.pdf</span><br /><br /><span style="font-size:78%;">Image source:</span><br /><span style="font-size:78%;">http://indonesianfoodweekncc.blogspot.com/2009/04/pindang-patin-dari-palembang.html</span><br /></div>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0tag:blogger.com,1999:blog-1237779861353509782.post-69247694528407655532009-08-03T17:30:00.007+08:002009-08-03T18:24:39.387+08:00Stir Fried Chayote with Shrimp (Tumis Labu Siam dengan Udang)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://picasaweb.google.com/lh/photo/BPWBq8YJVsnZvR4uZs5Osg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 239px; height: 178px;" src="http://1.bp.blogspot.com/_5rq9orao3Ok/Snav7lSyw9I/AAAAAAAABI0/VIrQfmC9EBk/s320/Tumis+Labu+Siam+Udang+%28Stir+Fried+Chayote+with+Shrimp%29.JPG" alt="" id="BLOGGER_PHOTO_ID_5365669444216603602" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />2 tbsp oil to stir fry<br /><br />200 gr medium sized shrimps<br /><br />3 pcs chayote peeled, and cut into matchstick<br />shape<br /><br />100 cc thick coconut milk<br /><br />salt to taste<br /><br /><br /><br /><span style="font-weight: bold;">Grind Spices:</span><br /><br />6 shallots<br /><br />2 cloves garlic<br /><br />2 red chili,<br /><br />6 pcs of ebi (dried small sized shrimps)<br /><br />1 tomato fruit<br /><br /><br /><span style="font-weight: bold;">How to:</span><br /><br />1. Stir fry grind spices until fragrant, add shrimps, continue to fry until shrimps change color.<br /><br />2. Add chayote, continue to stir fry evenly until cooked.<br /><br />3. Pour coconut milk, add salt.<br /><br />4. Stir until cooked.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/gp/product/B000ET3Y8W?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000ET3Y8W"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="http://2.bp.blogspot.com/_5rq9orao3Ok/Sna3F4tmBKI/AAAAAAAABI8/kBlKK13MPIA/s320/Ebi+%28Dried+Shrimp%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5365677317809374370" border="0" /></a><br /><div style="text-align: center;"><a href="http://www.amazon.com/gp/product/B000ET3Y8W?ie=UTF8&tag=origiindonrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000ET3Y8W" id="static_txt_preview">Buy Ebi / Dried shrimp - 3 oz</a><br /></div><span style="font-size:78%;"><br />Recipe source:<br />http://resep-masakan-top.net/resep-masakan-labu-tumis-udang<br /><br />Image source:<br />http://picasaweb.google.com/lh/photo/BPWBq8YJVsnZvR4uZs5Osg</span>Juandyhttp://www.blogger.com/profile/13996393031641325156noreply@blogger.com0