Ayam Goreng Jawa (Javanese Style Fried Chicken)

Yield: 6 servings

Ingredients:

3 ½	pounds	Chicken, in pieces
5		Shallots, peeled and finely sliced
4		Garlic Cloves, peeled and finely sliced
2	teaspoon	Ground Coriander
½	teaspoon	Ground Cumin
1	pinch	Of Sereh powder *
1	pinch	Of Laos powder *
1	pinch	Of grated Nutmeg
1	small	Cinnamon stick
1		Bay Leaf
1	teaspoon	Brown Sugar
		Salt to taste
3 ¾	cup	Water
		Oil for deep-frying

How to:

1. Put all the ingredients except Oil in a large heavy pan.
2. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally. Remove the chicken and leave to cool.
3. Heat the Oil in a deep fryer to 350 deg.
4. Fry the chicken a few pieces at a time for 10 minutes.
5. Drain on paper towels.
6. Serve hot.

From "The Encyclopedia of Asian Cooking" Indonesian section by Sri Owen

* Available at Asian markets and in the Asian section of some supermarkets. If you can't find them don't worry, the recipe will still work OK. The Javanese seem to like their chicken pretty well done and chewy. I prefer mine a little more tender and fry it for a bit less than ten minutes. It has been a while since I made this, but I believe about seven minutes is enough for me. This chicken is delicious and also good cold. Make lots of it.

Sambal Goreng Telor / Telur (Spiced Eggs)

Yield: 2 Servings

Ingredients:

5 Eggs, hard-boiled and Sliced into halves

2 tbsp Peanut oil

1 medium Onion, chopped

2 Cloves garlic, chopped

1 Candlenut, grated

1 tsp Laos (galangal)

1 tsp Sambal Ulek (Look for Sambal Ulek Recipe in my recipe list to learn how to prepare it)

Salt to taste

½ tsp Brown sugar

1 Salam leaf

1 cup Coconut milk

How to:

1. Place the sliced eggs in a serving dish.
2. In separate pan, heat up peanut oil.
3. Saute onion, garlic, candlenut, laos (galangal), sambal oelek and salt.
4. Be cautious to avoid burning.
5. Add brown sugar, salam leaf and coconut milk.
6. Bring mixture to boil and then simmer for 10 minutes.
7. Pour mixture over hard-boiled eggs and serve.

Ikan Asam Pedas (Hot And Sour Fish)

Ingredients:

• 2 Pounds Fish,Cubed Any Kind
• 1 Lime Lime Juice
• Salt And Pepper, To Taste
• 2 Cloves Garlic
• 4 Medium Shallot
• 1 tsp Ginger
• 1/2 tsp Galangal
• 2 Medium Jalapeno
• 1 tsp Tumeric
• 2 tbsp Peanut Oil
• 3 tbsp Water
• 20 Leaves Mint, Shredded

How To:

• Marinate fish in lime juice and salt and pepper for 1 hour.
• Place in blender, garlic, shallots, ginger, galangal, jalepenoes, tumeric, oil and water.
• Process into paste, transfer to frying pan and saute for 5 minutes, add fish and saute for 10 minutes.
• Serve over rice and sprinkle with mint.

Gulai Ayam (Chicken in Chili Gravy)

Ingredients :

• 3 tbsp Oil
  
• 1 stalk Lemon grass, bruised
  
• 3 Kaffir Lime Leaves
  
• 3 cm Cinnamon Stick
  
• 2 Cloves
  
• 1/2 Nutmeg
  
• 2 Cardamoms, bruised
  
• 1 kg Chicken, cut into 8 pieces
  
• 50g Shredded coconut, roasted, pounded
  
• 1 lt Coconut milk from 3/4 coconut
  
• 1 piece Asam Gelugur or 1 tbsp tamarind juice
  
  

Spices (ground):

• 10 Red Chillies
  
• 1 tsp Peppercorns
  
• 1 tbsp Coriander, roasted
  
• 1/2tsp Cummin, roasted
  
• 1/4tsp Aniseed
  
• 2 tsp Chopped turmeric
  
• 2 tsp Chopped ginger
  
• 1 tsp Chopped galangal
  
• 4 cloves Garlic
  
• 8 Shallots
  
• Salt
  
  

Method:

• Heat oil and sauté ground spices with lemon grass, kaffir lime leaves, cinnamon, cloves, nutmeg and cardamoms until fragrant.
  
• Add the chicken pieces.
  
• Add shredded coconut and mix well.
  
• Then pour in coconut milk and asam gelugur.
  
• Cook until the chicken is tender and the gravy has thickened.
  
• If you prefer, add 300 grams peeled and quartered potatoes to the gravy along with the chicken.
  
• Serve hot.

Ayam Petis (Petis Chicken)

Ingredients:

3 tbsp Groundnut oil (or sunflower)
1 Big onion sliced into rings
1 md Chicken cut up
3 cloves garlic
1 tbsp Shrimp paste
2 tsp Sambal Ulek (see separate -recipe)
1/2 tsp Tumeric
3/4 cc Coconut milk (thin)
1 tsp Brown sugar
2 tbp Lemon juice
1/4 lb Peeled shrimp
1 tbsp Coriander


Instructions:

1. Dry the chicken.
2. Heat oil stir fry the onion.
3. Add garlic petis sambal tumeric salt and pepper. Stir and then add chicken.
4. Stirring constantly add the coconut milk. Bring to a boil then reduce and simmer gently for 30 minutes.
5. Remove chicken and leave sauce. Boil until it thickens. Then add sugar and lemon juice.
6. Add shrimp and cook for about 3-4 minutes... until cooked.
7. Present with chicken covered in sauce and
decorate with coriander.

Yield: 6 Servings

Sambal Goreng Ati dan Ampela (Fried Chicken Gizzard and Liver)

Ingredients:

4 pairs of chicken's livers and gizzards
5 pieces of shallots
3 pieces of garlic
5 pieces of red chili peppers
4 cm galangal
10 gr shrimp paste
1 cup of coconut milk
1 board of petai, salt and pepper.

Direction:

1. Cut liver and gizzards into bite sized pieces
2. Skin shallots and garlic.
3. Brown shrimp paste
4. Grind finely shallots, garlic, red chili peppers, shrimp paste
5. Brown these spices and galangal, mix them evenly
6. Add liver and gizzard pieces, and salt and pepper to taste
7. Mix evenly and add coconut milk, let it simmer for 3 minutes.

Kari Ayam Indonesia ( Indonesian Chicken Curry )

Indonesian curry evolves from Indian curry. It was believed that curry was introduced by Indian traders who traded in South East Asia, that's why many countries in South East Asia have various curry dishes including Indonesia.

Indonesian curry has evolved through times and been adjusted to Indonesian tounges... Indonesian curry in my opinion tastes and smells lighter than Indian curry, let's try :)

Ingredients :

1 Chicken, cut into 8 pieces

1 tbsp Lime juice or tamarind juice

1 tsp Salt

3 tbsp Oil

3 Shallots, finely sliced

3 cm Cinnamon stick

1 Star anise

2 Cloves

2 Cardamoms

1 stalk Lemon grass, bruised

2 Pandanus leaves, shredded, knotted

5 Curry leaves

500 cc Coconut milk from 1 1/2 coconuts

3 tbsp Roasted shredded coconut, pounded


Spices (ground) :

3 Candlenuts, roasted

1 tbsp Coriander

1 tsp Cumin, roasted

1 tsp Aniseed

1/8 Nutmeg

10 Red chilies

6 Shallots

3 cloves Garlic

1 tsp Chopped turmeric

2 tsp Chopped ginger

1 tbsp Salt

Method :

1. Rub the chicken with lime or tamarind juice and salt.
2. Let it stand for 15 minutes.
3. Heat oil and sauté shallots until golden brown, then add ground spices, whole spices, lemon grass, pandanus leaves, curry leaves and chicken.
4. Cook for a few minutes, then add coconut milk and pounded coconut.
5. Continue to cook, stirring from time to time until the chicken is cooked and the gravy is thick and oily.
6. Serve with rice.

Fulfill your desire for more of Indonesian Food Adventure, Read the Guide First...
"Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)"