Cumi Saus Padang ( Stir Fried Squid in Padang Sauce )

Ingredients:

500 g Medium sized squid

1 tbsp Lime juice

3 Oil for stir frying

1 Turmeric leaf

1 False mangosteen

2 stalks Lemongrass




Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots

1 1/2 cm Ginger


How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

 

Authentic Recipes from Indonesia (Authentic Recipes Series) 

Gulai Kikil ( Indonesian Cow's Foot Curry )

It takes diligence and persistence to prepare the dish.

If you love slow cook then the dish will pay all of your hard effort.

Ingredients:

1 Foot of cow

4 cups Coconut milk

1 Turmeric leaf

2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".

2 Kaffir lime leaves

1 stalk Lemongrass



Blended spices:

1 tbsp Blended red chilies

2 cm Turmeric

5 pcs Candlenuts

2 cm Laos / Galangal

6 cloves Garlic

10 pcs Shallots


How To:

1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.

2. Remove the bones and then cut the meat into small sizes according to your preference.

3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.

4. Add the meat pieces and cook until the coconut milk thickens and oily.

5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.

6. Lift.

 

Thai Kitchen Chili Paste, Roasted Red, 4-Ounce Jars (Pack of 12)

Ayam Masak Habang (Chicken Cooked with Red Chili Sauce - Padang Style)

Ingredients:

2.4 lbs Chicken

1 tsp Salt

1 tsp Tamarind Water

500 ml Water

2 tbsp Sweet soy sauce ( "Kecap Manis" )

3 pcs Chopped tomatoes

2 tsp Javanese palm sugar ( "Gula Merah" )

Cooking oil


Spices:

l50 gr Red chilies

12 Shallots

6 cloves Garlic

2 tsp Shrimp paste

2 cm Ginger

2 cm Lesser galangal

2 tsp salt


Instructions:

1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.

2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.

3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.

4. Remove and drain.

5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.

6. Add the fried chicken, stir, and pour water.

7. Add sweet soy sauce, sugar, tomatoes and palm sugar.

8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

 

ABC Indonesian Sweet Soy Sauce 

Lidah Kuah Asam (Indonesian Spicy Beef Tounge in Sour Sauce)

Ingredients:

800 gr of beef tongue, boiled till tender, peeled and cut into 1 cm pieces.

25 gr Javanese Tamarind, dissolve with 1 tbsp water.

790 ml water

3 lime leaves, shredded.

2 stalks lemongrass, crushed

2 green tomatoes, cut into pieces.

2 tbsp fried onions for topping.

4 tbsp cooking oil

3 bay leaves



Blended Spices:

8 shallots

4 cloves garlic

4 pcs red chillies

3 cm turmeric

1 cm ginger

3 candlenuts

1/2 tsp pepper

2 tsp salt

2 tbsp sugar



How To:

1. Stir-fry blended spices, tomatoes, lemon grass and lime leaves until fragrant.

2. Add the beef tongue. Stir well.

3. Add water.

4. Add bay leaves. This is for flavor and to remove the stinky smell.

5. Bring to a boil.

6. Add tamarind water. Boil until the spices are absorbed.

7. Serve with fried onions.

 

Rotary Indonesian Spices - Candle Nuts 

  

Empire International Indonesian Rendang Curry, 1.75-Ounce Packages (Pack of 12)

Indonesian Grilled Pomfret With Tomato Sauce (Bawal Bakar Saus Tomat)

Ingredients:

600 gr pomfret fish

2 tbsp lime juice



Blended Spices:

3 cloves garlic

2 cm turmeric

2 cm Ginger

½ tsp salt



Sauce:

2 cloves garlic, finely chopped

50 gr brown onions, finely chopped

4 tbsp tomato sauce

3 tbsp tomato paste

½ tsp pepper powder

½ tsp fine salt

½ tsp sugar

3 tbsp margarine



Method:

1. Buried fish in lime juice and blended spices. Leave for 25 minutes.

2. Grill pomfret fish until cooked.

3. Heat margarine, saute garlic, brown onions until fragrant.

4. Add the tomato paste, tomato sauce, pepper, salt and sugar.

5. Stir well.

6. Serve the dish accompanied with tomato sauce.

 

Muir Glen Organic Chunky Tomato Sauce, 28-Ounce Cans (Pack of 12)

  

Dive Travel - Manado North Sulawesi, Indonesia

Indonesian Hot and Sour Duck (Bebek Asam Pedas)

Ingredients:
800 gr duck, cut into 4 parts.

2 tbsp Javanese Tamarind Juice

1 tsp Turmeric powder

2 tbsp Worcestershire sauce

300 ml water

½  tsp salt

2 tbsp margarine, for stir frying.



Blended Spices:

5 dried red chillies

4 cloves garlic

8 shallots

1 cm ginger



Method:

1. Heat margarine, stir fry blended spices until fragrant.

2. Add the duck and stir well.

3. Add turmeric powder and Worcestershire sauce, stir well.

4. Pour the water and tamarind juice and cook gently for 60 minutes until the meat is fully cooked.

5. Lift and Serve.

  

The Essential Indonesian Cookbook: Aromatic Dishes from Tropical Spice Islands (Contemporary Kitchen) 

Pakis Tumis Udang dan Daun Jeruk ( Indonesian Stir Fried Fern Vegetables with Shrimp and Lime Leaves)

Ingredients:

100 gr of small shrimps, removed heads, leave the tails.

175 gr  fern vegetable (in Indonesian it's called Daun Pakis)

200 ml coconut milk

3 lime leaves, discard the leaf bones to avoid the bitter taste.

1 stalk lemongrass, crushed



Blended Spices:

6 shallots

3 cloves garlic

3 pcs red chilies

1/2 tsp shrimp paste

3/4 tsp salt

1/4 tsp sugar



Method:

1. Stir fry blended spices, lemon grass and lime leaves, stir frequently until fragrant.

2. Add the shrimps. Stir until change colors.

3. Add the ferns. Stir until the ferns look withered.

4. Pour coconut milk incrementally. Stir until cooked.

5. Serve

  

Cuisines of Southeast Asia: Thai, Vietnamese, Indonesian, Burmese & More (California Culinary Academy)

The image of Daun Pakis (Fern Vegetable) :