Kolak Pisang (Braised Banana with Palm Sugar and Coconut gravy)

Description:

Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.


Ingredients:

• 1 pandan leaf (screwpine leaf)
• 2 big cubes of Gula Jawa (Javanese Palm Sugar)
• 1 can of Kolang-Kaling (Toddy Palm Fruit)
• 3 large cassava
• 15 bananas
• 5 large sweet potato
• 1 can of coconut milk, add 2 cup of water
• 1 1/2 cup of sugar
• 1/2 tsp of salt

Directions:

1. Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan.
2. Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava.
3. Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water) .
4. Tie knot the screwpine leaf and add it into the pan.
5. Add sugar, salt, palm sugar, coconut milk, and the water into the pan .
6. Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:

1. Serve warm or cold as desired.
2. Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries even though Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
3. In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

taken from: http://frutituti.multiply.com

Pisang Goreng (Banana Fritters)

It's simple and fun... :)
For the bananas, i suggest you to find the sweet and ripe ones but not too soft....




1 Serving
Ingredients:

• 2 Eggs
• 6 tbps Flour
• 2 Ripe bananas
• Oil for deep frying
• Cinnamon sugar

How to:

1. Slightly beat eggs and mix with flour and half cup water.
2. Mash bananas with fork and mix thoroughly with flour and egg mixture.
3. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown.
4. Drain on absorbent paper and dust with cinnamon sugar.

Ikan Bumbu Bali (Grilled Mackerel with Hot Spicy Balinese Sauce)

Serves: 4

Ingredients:
* 600g mackerel
* 2 cm turmeric
* 1/2 tsp salt
* 1 lime
* salad oil
* 1 lemon grass, crush
* 375cc water
* 3 tbs kecap manis (sweet ketchup)


Mix Spice: * 75g red chilies
* 10 shallots
* 3 cloves garlic
* 5 candlenuts
* 1cm ginger
* 1 tbs tamarind juice
* salt
* sugar

How To:
1. Grind all the mix spice ingredients in the blender. Scrape the scales off and wash the
mackerel, cut into pieces in appropriate size, macerate with salt, squeezed lime juice and
turmeric for 10-20 minutes.
2. Heat the oil in a frying pan, pan fry the mackerel.
3. Heat the oil, fry ground mix spice and lemon grass until fragrant. Add water and kecap
manis (sweet ketchup) and bring to boil, simmer to thicken the sauce stirring constantly.
4. Put in the fried mackerel and simmer until the fish absorb the sauce.

Sate Padang ( Padang Satay )

Never have innards as your meal ?? It's your time to try...
Never judge before you taste some...

Innards are common ingredients in Indonesian menus...



Ingredients:

• 200g Brisket
• 800g Innards (heart, tripe, intestines, liver, lung)
• 2 1/2 liters Water
• 4 Kaffir lime leaves
• 1 stalk Lemon grass, bruised
  
• 1 Turmeric leaf
  
• 1 piece Dried sour fruit (Garcinia cambogia)
• Skewers
• 1-2 tbsp Oil
• 50g Rice flour & 1 tbsp cornflour for each 500cc stock
• Fried shallots for garnishing

Spices (ground)

• 8 Red Chillies
• 2 tsp Coriander, roasted
• 1 tsp Peppercorns
• 1/4 tsp Cumin, roasted
• 6 Shallots
• 1 tsp Chopped turmeric
• 1 tsp Chopped ginger
• 1/2 tsp Chopped galangan

Method :

1. Boil the brisket and innards until half-cooked.
2. Then add ground spices, kaffir lime leaves, lemon grass, turmeric leaf and dried sour fruit.
3. Add hot water if necessary.
4. Simmer until the meat is tender.
5. Remove brisket and innards and cut into 1 X 2 X 3 cm pieces.
6. Thread meat onto the skewers, making sure that every, skewer has brisket and various innards.
7. Brush with oil and grill over hot charcoal until dry.
8. Thicken the remaining marinade with rice flour and cornflour mixed with a little water.
9. Serve satay with ketupat (compressed rice cake) or lontong (rice dumplings).
10. Pour hot sauce over the meat and sprinkle with fried shallots.

Nasi Goreng Istimewa (Special Fried Rice)

At last, the well known Fried Rice :)
It has enormous variants all across Indonesia. It's almost impossible to find out which one is the original style, the recipe i show you here is one of the variants. It is often made from the boiled rice which may have been left over from the previous night's meal. Don't use soft boiled rice fresh from the rice cooker, it will spoil the taste.

The recipe shown here is the plain fried rice (not so plain really since it has shrimp crackers and egg), you can add other stuff in it and create your own style...

Ingredients:

• 4 cups cooled cooked rice
• 1 clove crushed garlic
• 1/2 tsp shrimp paste
• 1 tbsp soya sauce
• 1 medium onion
• 1 tsp chilli
• 2 tbsp oil
• salt

Preparation:

1. Slice the onion lengthwise, heat the oil and fry the onion, garlic, chilli and shrimp paste until the onion is soft. Add the rice and salt to taste. Mix thoroughly while constantly turning until every grain is coated. Then add the soya sauce and mix again until the colour is even throughout.
2. The rice should have taken on a nice orange-red tinge from the chilli powder. Cooked meat or prawns can be added with the soya sauce. Onion crisps (Goreng Bawang) is used as a garnish.
3. To make it 'istimewa' or special, a lightly fired egg, some cucumber slices and kerupuk (prawn crakers) are served on top of the rice.

taken from : http://minyos.its.rmit.edu.au/~dwa/Receipe.html

Ayam Semur Jawa (Javanese Sweet Chicken in Spicy Sauce)

When i was a kid, i used to have this dish for my lunch, it was one of my favorites...
But when i moved to another city for college i rarely find this menu...
It tastes sweet, a little bit sour, and aromatic... hmm can't wait to have one... :)



Ingredients:
1 chicken
4 onions
2 cloves garlic
2 red lomboks (large chilies)
2 tbsp kecap manis (dark sweet soy sauce)
1 lime (juice)
3 cloves
250 ml chicken stock (see recipe)
salt to taste
3 tbsp oil

method:
1. Cut the chicken into large pieces.
2. Cut the onions and the garlic fine.
3. Slice the lomboks into small rings.
4. Rub the chicken in with the kecap and the lime juce.
5. Heat in a wok the oil and fry the chicken golden brown.
6. Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.

Terong Balado (Indonesian Baked Eggplant in Chili Sauce)

Ingredients:

• 1 large eggplant
• 3 garlic cloves, sliced or chopped
• 4 tbs (50g) chopped onion
• 1 1/2 (400ml) fresh ripe tomatoes
• 1 tsp (5 ml) sugar
• 1 tsp (5ml) salt
• 2 tsp (10ml) fresh red hot chili peppers
• 1/2 cup (125 ml) water
• 2 tbs (30 ml) vegetable oil

Preparation:

1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200C for 20-25 minutes, or until they are soft but not mushy.
2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste.
3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).
4. Pour the sauce over the eggplant, and serve immediately.

Servings : 6