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

Lumpia Semarang (Semarang Spring Roll)

Lumpia semarang is a kind of eggroll with bamboo shoots, chicken & prawn filling. It was created by Chinese immigrants and local people in the city of Semarang in central Java. But now it has become a well known traditional food from Semarang, it's a nice portrait of how cultures could blend together and create a new innovation :)

Ingredients:

• 3 carrots (thinly sliced like match sticks)
  
• 1 pack bamboo shoot (thinly sliced)
• 3 eggs (scrambled and chopped)
• 3 green onions (thinly sliced)
• 1 lb ground chicken
• 1 onion (chopped)
• 3 cloves garlic (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Black pepper and salt to taste
• 1 pack spring roll wrapper
• Chili sauce
• Enough oil for frying

Preparation:

• Stir fry onion until translucent then add garlic.
  

• Add chicken, soy sauce, oyster sauce, salt and pepper.
  

• Cook until chicken is cooked.
  

• Add the vegetables and cooked for about 5 min, then add scrambled eggs
  

• Cool the filling
  

• Put one tablespoon onto a wrapper, wrap, then deep fry
  

Serve with chili sauce
 

Ayam Bakar Taliwang (Grilled Hot Hen)

Grilled Chicken, Grilled Chicken, Grilled Chicken...
How could you resist such temptation, tell me... tell me... especially when it's prepared with unique spicy recipe from Lombok (An Island near Bali)   :)

The small island of Lombok is the home of this recipe. The word Lombok translates to "spicy chiles" and is the perfect descriptor of the food on this island next to Bali.

Here's the secret recipe, enjoy...

Ingredients:

• 1 2-pound Cornish hen, butterflied and flattened
  

• 1 teaspoon salt
  

• 1 tablespoon vegetable oil
  

• 5 shallots, sliced
  

• 3 cloves garlic, sliced
  

• 1 teaspoon shrimp paste
  

• ½ teaspoon sugar
  

• 1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins
  

• 2 teaspoons pineapple juice
  

• 2 cups chopped fresh pineapple
  

How to:

Rub the hen completely with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, chiles, pineapple juice, and pineapple to form a paste.

Grill the hen slowly over hot coals, or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill the hen for 3 minutes.

Finally, spread all the remaining paste on the skin side and grill for 10 minutes, or until done.

Serves: 4

Heat Scale: Hot

taken from http://www.fiery-foods.com

Ketoprak (Tofu Salad)

This is a Traditional Batavian Salad, delicious and yummi.... really should try..

Ingredients:

• 1/2 cup peanut oil
• salt to taste
• 2 tablespoons chopped Italian parsley
• 1 tablespoon Goreng Bawang/Fried Shallots
• 2 cakes tofu, each cut into 6 pieces
• 2 medium potatoes, peeled and thinly sliced
• 8 or more tablespoons Sambal Kacang/Peanut Sauce
• 1/4 pound bean sprouts
• 1/4 cucumber, peeled and sliced
• 8-10 emping crackers (Optional)

How to:

1. In a nonstick frying pan, heat the oil and fry the tofu for about 5 minutes, turning them over once. Remove with a slotted spoon and drain in a colander.
2. Clean the bean sprouts and put them in a bowl. Pour boiling water over them with a little salt. Cover and leave for 3 minutes, then drain and keep them warm. In the same oil, fry the potatoes until crisp.
3. To serve, arrange the fried tofu on serving plates with the potatoes, slices of cucumber, and bean sprouts. Top with the parsley. Pour as much sauce as you like on top, crush or break the emping over it, and sprinkle on some fried shallots or onions as well.