Soto Madura (Madura Clear Soup)

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

Directions:

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

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

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

Abon / Serunding Sapi (Beef Floss)

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


How to:

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

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

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

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

Tinuransa / Tinorangsak (Manado Spicy Pork)

To my dear moslem friends, sorry this dish isn't for you :)

Before serving tinorangsak ( I prefer this pronunciation) , you'd better prepare more glasses of water for yourself, coz it's quite hot and spicy... :)

This recipe is adapted from awesome book of compiled Indonesian recipes

Ingredients:

• 1 Large Jalapeno -- sliced
• 1/2 Inch Ginger -- sliced
• 1/2 Teaspoon Turmeric
• 1/2 Teaspoon Salt
• 1 Pound Pork -- cubed
• 1 Teaspoon Lemon Grass
• 1 Slice Lemon
• 2 Large Scallion -- sliced
• 2 Large Shallot -- sliced
• 2 Tablespoons Olive Oil
• 1 Cup Water

How to:

1. In food processor, blend jalapeno, ginger, turmeric, and salt to a paste.
2. In a bowl, mix this with pork, lemongrass, lemon, scallions, shallots and oil.
3. In a saucepan, cook mixture, covered, over moderated for 5 minutes.
4. Add water and cook for 45 minutes.
5. Liquid should evaporate and the meat should carmelize.
6. Serve over rice.

Serve : 6

The picture is originated from: www.ourspecialweb.com

Ayam Bumbu Hijau (Banda Style Chicken)

The recipe below is adapted from Indonesian Regional Food and Cookery by Sri Owen.

Ingredients

• 4 Large Chicken Breast
• 1 Lime Lime Juice
• 1/2 Teaspoon Salt
• 1 Teaspoon Lemon Grass
• 1 Large Jalapeno -- Chopped
• 1 Tablespoon Peanut Oil
• 3 Medium Jalapeno
• 5 Large Shallot
• 4 Cloves Garlic
• 1 Teaspoon Ginger
• 2 Tablespoons Almonds
• 2 Tablespoons Peanut Oil
• 2 Tablespoons Tamarind Water
• 1/2 Teaspoon Salt

Directions:

1. Marinate chicken in lime juice and salt for at least an hour if not overnight.
2. Place 3 jalapenoes, shallots, garlic, ginger, almonds, oil, tamarind and salt into blender.
3. Process to paste, transfer to frying pan, saute for 4 minutes, add lemon grass, jalapenoes, oil and chicken.
4. Saute for 10 minutes or until done.
   
5. Serve over rice.

Serving : 4

The picture above is originated from :
http://resep.dekap.com

Ayam Bakar Rica ( Rica Grilled Chicken)

This recipe is adapted from The Exotic Kitchens of Indonesia by Copeland Marks, which I highly recommend you to have it in your book shelf, you will surely thank me... :)

The recipe actually originates from North of Sulawesi Island,

Ingredients:

• 2 Lemon Lemon Juice


• 2 Teaspoons Salt


• 1 Teaspoon Sugar


• 3 Pounds Chicken -- cubed


• 4 Large Shallots -- sliced


• 1 Clove Garlic -- sliced


• 1/2 Inch Piece Ginger Root -- sliced


• 5 Medium Red Chiles -- sliced


• 3 Tablespoons Olive Oil

How to:

1. Mix the lemon juice, salt and sugar together and rub all over the chicken.


2. Set aside for 15 minutes.


3. In food processor, blend shallots, garlic, ginger and chiles to form a paste.


4. Heat oil in skillet and stir-fry with the paste for 5 minutes or until chicken is well browned.


5. Serve with rice.

The picture above is originated:

http://www.pbase.com

Ayam Betutu (Balinese Grilled Chicken)

Today, the special dish comes from Bali...

Ingredients :
- 5 tablespoons Oil
- 100 g Young cassava leaves, boiled until tender, cut into serving pieces
- 1.5 kg Chicken
- Banana leaves or aluminum foil for wrapping Spices (ground)
- 7 Red chilies
- 5 Bird's eye chilies
- 5 Candlenuts, roasted
- 10 Shallots
- 1 teaspoon Dried shrimp paste
- 5 cloves Garlic
- 1 tablespoon Coriander, roasted
- 1 1/2 tablespoons Sliced lemon grass
- 2 teaspoons Peppercorns
- tablespoon Chopped galangal
- 1/2 teaspoon Powdered nutmeg
- 2 teaspoons Chopped turmeric
- 4 Kaffir lime leaves
- 2 teaspoons Chopped ginger
- 2 teaspoons Chopped lesser galangal
- Salt and sugar

Instructions :

1. Heat oil and sauté the ground spices until fragrant and dry.Set aside and allow to cool.
   
2. Divide into 2 parts.Combine 1 part with cassava leaves.Stuff the mixture into the chicken and secure with toothpicks.
3. Rub the chicken with the remaining ground spices.Wrap the chicken with banana leaves and tie with a string.
4. Grill in the oven at medium heat (180oC) for 2-3 hours or until cooked.Remove from heat and cut before serving.
5. Note : Another way to cook the chicken is to steam it for about 45 minutes before grilling in the oven for 1 hour.
6. Betutu is a special dish from Bali. Usually the Balinese use duck wrapped in banana leaves, and wrapped again with stalks of palm leaves.
   
7. The duck is then buried in the ground and covered with hot charcoal for 6-7 hours until cooked.

The recipe is originated from :
http://asiatourismtravel.net

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

Udang Ala Dayak (Dayak-Style Shrimp)

This is a very special and rarely found recipe, based on: The Exotic Kitchens of Indonesia by Copeland Marks

Ingredients:

2 pounds Medium Shrimp -- peeled and deveined
2 tbsp Oil
4 medium Red Chiles -- sliced
1 medium Shallot -- sliced
1 clove Garlic -- sliced
1 tbsp Palm Sugar -- or brown
1 tbsp Tamarind Paste -- dissolved in
1/4 cup Water
1/2 inch Ginger Root -- sliced
1 tsp Salt
1 small Tomato -- chopped
Rice


How to:

1. Cook shrimp in 1 tablespoon oil over moderate heat for 2 minutes.
   
2. Set aside.
   
3. In food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste. Heat remaining oil in pan.
   
4. Stir-fry paste over moderate heat for 3 minutes. Add shrimp, cook 2 minutes.
   
5. Serve with rice.