Sayur Bayam Bening (Indonesian Clear Spinach Soup)

You maybe wonder if Popeye was an Indonesian then what would he serve on his table for lunch ?

I think this recipe would be his favorite one...
Very simple yet very healthy...

Ingredients:
2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar
1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach


How to:

1. Slice corn from cob.
   
2. Cook it with other ingredients except spinach until done.
   
3. Add spinach, mix & continue cooking for 2 mins.
   
4. Remove from heat
5. Serve hot.

Content source:
http://www.astray.com/recipes

Image source:
http://www.geocities.com/omimachifuri/food5.htm

Getuk Lindri (Coconut Sweet Potato Cake)

This extraordinary potato cake is really worth trying...
The taste is sweet, thick and a little bit sticky...
Your food adventure is not complete without having this one...

Ingredients

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

Directions

1. Put in sugar and vanila in a large stockpot with water and bring it to a boil.
2. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
3. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
4. Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.

Pepes Udang (Indonesian Steamed Shrimps)

By Dennis Sim,

These scrumptious shrimps are steamed with fresh herbs and spices in banana leaves or foil wrap, which makes for a healthy and colorful meal. Even if you reduce the amount of salt used, this dish will be tantalizing and enjoyed by all.

(This recipe serves 4)


Ingredients:

* 1 ¼ lb large fresh shrimps
* 3 sliced medium-sized fresh red chilies
* 3 cloves garlic, chopped
* 2 medium eggs
* 2 stalks spring onions
* ½ cup curry leaves or basil leaves
* 1 large piece of banana leaf and/or aluminum foil wrap
* ½ cup cilantro for garnishing
* Salt to taste


Preparation:

1. Using a pair of sharp scissors, trim off the sharp end of the shrimp heads. This will prevent your fingers and hands getting pricked by the sharp shrimp head during your meal. Cut off as much of the shrimp legs as possible without damaging the body.
2. Spring onions – Use only the green part of the spring onions. Cut them into ¼ inch lengths.
3. Beat the eggs up in a bowl together with the spring onions and basil or curry leaves. Add one tsp of salt to the mixture.

Cooking:

1. Preheat a steamer on high temperature.
2. Lay the banana leaf on a large piece of aluminum foil. Put this on a casserole dish or a plate which is at least 2 inches deep. The banana leaf adds extra flavor, but it is not necessary if you cannot find any banana leaves, in which case just use the foil wrap. Some banana leaves tend to leak, so the foil wrap keeps the juices in close contact with the shrimps, which enhances the taste of the shrimps. The foil wrap will also save you some washing!
3. Place the shrimps on the banana leaf or foil wrap. Pull the foil wrap up on all sides, so that it looks like a little boat. Do not close the foil completely at the top.
4. Spoon the mixture of eggs, spring onions and basil/curry leaves over the shrimps. Make sure that this egg mixture covers all the shrimps, as much as possible.
5. Steam the shrimps on high heat for 15 minutes or until they turn pink and the flesh is firm.
6. Serve the shrimps in a serving dish. Make sure all the juices and egg bits from the dish are poured over the shrimps before serving. Add some cilantro for garnishing.
7. Enjoy these shrimps with Indonesian fried rice or plain white rice and some fried vegetables or salad.

Content and image source:
http://southeastasianfood.about.com/od/entreesmainco5/r/IndonSteamShrim.htm

Ayam Goreng Balado (Padang Balado Style Fried Chicken)

Ingredients:

• 3 tbsp tamarind water
• 1/2 tsp ground coriander
• 8-10 large red chilies, seeded and chopped
• 1/2 tsp salt
• pinch turmeric
• 1/2 tsp ground white pepper
• 6 shallots or 2 onions, thinly sliced
• vegetable oil for deep-frying
• 1 tsp salt
• 2-1/2 to 3-pound chicken, cut into serving pieces
• 2 tbsp vegetable oil

How To:

1. To make the marinade, mix together the tamarind water, turmeric, salt, coriander, and pepper in a bowl. Add the chicken pieces, and marinate for 2 hours or overnight in the refrigerator.
2. To make the chili sauce, in a frying pan fry the chiles and shallots or onions in the oil, stirring continuously, for about 5-6 minutes. Add the salt. Set aside.
3. Drain the chicken from the marinade. Discard the marinade. Deep-fry the chicken, a few pieces at a time, until the skin is golden brown and the bones are crisp. Put all the fried chicken in a large bowl and pour the chile sauce over it. Using two large spoons, turn the chicken pieces over and over until they are evenly coated.
4. This dish should be eaten with the fingers, either as a snack or as a main course with fried rice or fried noodles.

Content source:
http://www.recipehound.com/Recipes/3432.html

Image source:
http://blog-food.blogspot.com

Pallu Mara (Yellow Tamarind Fish Soup)

Pallu Mara is traditional dish from Makassar, my hometown... :)

It's Delicious...


Ingredients:

• 1 fish or fish steaks weighing 2 kg (4.5 lb)
• 1 tsp turmeric
• 10 red chillis
• 8 shallots or 2 onions
• 3 cloves garlic
• A piece of root ginger or 1 tsp ginger powder
• 1.5 cups tamarind water
• Salt

How to:

1. Clean the fish and rub it with the turmeric and salt.
2. Seed the chillis and cut them lengthwise into two.
3. Slice the shallots (or onion), garlic and ginger.
4. Put the garlic and ginger with half the sliced shallots and five chillis at the bottom of your fish pan.
5. Lay the fish or fish steaks on top of these.
6. Put the remaining chillis, shallots, garlic and ginger on top of the fish, and pour the tamarind water over everything.
7. If you are using ginger powder, disolve this in the tamarind water first. Add some more salt. Cover the pan and cook slowly for 40 to 50 minutes.
8. Shake the pan gently from time to time and make sure the fish is not burnt.
9. You can add a little more water during cooking if you think the fish is becoming too dry and is in danger os burning. This fish should be served the next day, cold.
10. Remove the solids that have been cooked with it, put it in a serving-dish and garnish with sliced tomatoes.

Content source:
http://all-food-recipes.info

Image source:
http://www.ihsmakassar.com/news/mar200513c.htm

Gulai Kepala Ikan (Fish Head Curry)

Ingredients:
1 (850g) Fish Head, cut into 2-4 pieces
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt



Spices (ground)

• 10 Dried red chilies
• 1/2 tbsp Chopped turmeric
• 1/2 tbsp Chopped ginger
• 7 Shallots
• 3 cloves Garlic
• 1 tbsp Coriander, roasted
• 1/2 tsp Cumin, roasted
• 1/4 Aniseed, roasted
• 1 tsp Peppercorns, roasted
• 1 tbsp Dried Carambola
• Salt

Method :

1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
2. Drain, then rub the fish head with pounded coconut.
3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
4. Allow to simmer.
5. Add fish head and carambolas, and bring to the boil.
6. Stir from time to time, then add salam leaves.
7. Simmer until the fish is cooked and the gravy is a little oily.
8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Content source:
http://www.asianonlinerecipes.com

Image source:
http://warunglele.com

Terang Bulan / Martabak Manis (Sweet Martabak) (Indonesian Sweet Pancakes)

Martabak manis is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are known as "martabak manis" ("sweet martabak"). Other Indonesians call the pancakes as "terang bulan" or "kue pinang bangka". These pancakes are also known as "apam balik" in Malaysia.

Usually made by street vendors in the evening, martabak manis are pan-cooked in a very large amount of shortening. A thin batter is poured into a specially shaped pan. After cooking, the pancake is ready to be topped: often with cheese, and/or shortening, and/or chocolate, and/or peanuts.

(source: http://users.tpg.com.au/stanolin/recipes/terangbulan.html)

Ingredients for wrapper:
230 gr Self-raising flour
20 gr Tapioca Flour
375 ml Warm Milk
150gr Sugar
2 Eggs
1 pack Fermipan (instant yeast/ragi, 1 pack=11 gr)
1 tsp Baking powder


Fillings:
Sweet Condensed Milk
Sugar
Chocolate sprinkle
Shredded tasty cheese
Coarse Ground Peanuts (optional)
Margarine


Directions:

1. Mix self-raising flour, tapioca flour and sugar.
2. Mix yeast with warm milk, stir well. Add into the flour mixture and stir until well combine.
3. Add in the eggs one by one while stirring continuously until well combine.
4. Close the mixture using warm wet tea towel and put it in warm place (or in warm oven) for about 20 minutes until it is bubbling on top.
5. Divide the mixture into four. Heat a teflon skillet (20 cm diameter) with low heat, grease the skillet with margarine. Pour in one part of the mixture. Put on the lid (best using glass lid as you could see what happen inside). Cook for about 10 minutes or until the top full with holes and dry. Sprinkle some sugar, put on the lid for 5 seconds and take it away from the heat.
6. Take out from the skillets and put onto a flat surface, grease the top with some margarine. Drizzle with sweet condensed milk, sprinkle with coarse ground peanuts, shredded cheese, chocolate sprinkle. Fold into half circle, spread the outside skin with margarine again and cut into 8 pieces.

Recipe source:
http://users.tpg.com.au/stanolin/recipes/terangbulan.html

Image source:
http://www.pbase.com/archiaston/image/73753317