Gangan (Belitung style fish soup)

This is a Belitung / Belitong Style Fish Soup. Indonesian Popular Novelist Andrea Hirata who wrote the Tetralogi, "Laskar Pelangi", "Sang Pemimpi", and "Edensor" stated the menu as one of his favorite dishes in one interview.

Honestly, this is a very unique dish for me... It has Cassava cut into pieces and added into the soup, Hm.. that's very tempting...


Ingredients:
500 gr ikan bandeng (mackarel)
500 gr singkong (cassava)
1000 ml water
2 salam leaves
1 tsp asem (tamarind)
1 tsp palmsugar
1/2 tsp salt

Spices to grind:
2 shallots
3 candlenuts
4 cloves garlic
3 cm ginger
2 cm laos
3 cm turmeric
4 red chillies
1 tsp shrimp paste / terasi /belacan
1 lemon grass


Directions:

1. Clean the fish and slice it into pieces.
2. Slice the singkong (cassava) into small pieces.
3. Pound or grind the ingredients for the bumbu fine into a paste.
4. Heat in a pan the water and add the spices, the salam and the singkong (cassava).
5. Lower the heat and add the fish, the salt and the palmsugar and let it simmer slowly until the singkong and the fish are cooked.

Recipe source:
http://asianrecipe.eu/indonesian/sopsoto/616-gangan-fish-soup-with-cassave-from-belitung

Image source:
http://rustameffendie.multiply.com/journal/item/1

Sepat Banang (Fish Dish From Sumbawa)

Sumbawa is a beautiful island of Indonesia. It has unique cultures. Most of its residents are from Sasak, Bima, Sumbawa and Bali ethnic groups. But unfortunately its culinary richness is still not widely exposed even to Indonesians. So it's still a lot more to explore from this unique island that is still considered as a neighbor to Bali which most of foreigners already know.

The recipe below is taken from an Amazing book by the author that compiled many Original Indonesian Recipes, Sri Owen, in "Indonesian Regional Cooking"

Ingredients:

• 4 Medium Red Snapper
• 1 Lime Lime Juice
• 1/2 Teaspoon Salt
• 8 Jumbo Shrimp
• 3 Large Macadamia Nuts
• 3 Medium Shallot
• 1 Large Red Chiles
• 2 Medium Bird's Peppers
• 1/2 Cup Chicken Broth
• 1 Large Eggplant -- Roasted
• 2 Medium Tomatoes -- Chopped
• Salt And Pepper -- To Taste
• 20 Leaves Basil -- Chopped

How to:

1. Marinate fish and shrimp in lime juices and salt for at least 2 hours.
2. Place nuts, shallots, both chilies and broth in a blender. Blend to a paste.
3. Skin the roasted eggplant and chop into small pieces.
4. Coat fish and shrimp in the paste. Remove and set aside. With the remaining paste, add the eggplant pieces, tomatoes,salt and pepper.
5. Saute fish and shrimp until done about 4 minutes per side. Heat the eggplant mixture to a serving temperature.
6. Serve fish over rice, topped with eggplant mixture and sprinkled with basil.

Ayam Masak Tauco (Chicken Cooked with Salted Yellow Beans)

Indonesians develop their Culinary Skills by embracing and combining other ethnics cooking style and ingredients. Such example is Tauco, it's a kind of salted yellow beans that originated from chinese cooking ingredient.

Ingredients:

• 1 Medium Roasting chicken
• 2 Onions
• 4 Cloves garlic
• 2 tsp Dark soya sauce
• 3 tbsp Tauco (salted yellow beans)
• 1 tsp Brown sugar
• 1 tsp Paprika (optional)
• 1/2 tsp Chilli powder
• 1 tsp Ground ginger
• 2 tbsp Vegetable oil
• 1/2 cup Tamarind water
• 1 cup Water

How to:

1. This recipe calls for tauco which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash em up yourself. Thai markets carry them.
   
2. Cut the chicken into serving pieces; wash, and dry. Slice the onions. Pound the garlic and the tauco into a smooth paste.
   
3. Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco.
   
4. Put in the soya sauce and the rest of the ingredients. Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce.
   
5. Serve hot.
   
6. Makes 4 servings.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7.

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

Image source:
http://ningnong.multiply.com/recipes/item/126

Ayam Goreng Lengkuas (Galangal Fried Chicken Recipe)

Ingredients:
1 kg Chicken, cut into 8 pieces
4 tbsp Shredded galangal
5 tbsp Oil
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
Oil for deep-frying



Spices:
3 cloves Garlic
5 Shallots
3 Candlenuts, roasted
1 tsp Tamarind
1 tsp Chopped turmeric
Salt and sugar to taste



Method :

1. Combine chicken with ground spices and shredded galangal and mix thoroughly.
2. Heat oil in a frying pan and fry the chicken.
3. Add salam leaves and lemon grass.
4. Cover the pan and fry over low heat, adding a little water if necessary.
5. Remove the chicken when it is half-cooked.
6. Deep fry the chicken until golden brown, then drain.
7. Serve the chicken with fried shredded galangal sprink

Image source:
http://www.jphpk.gov.my

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

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