Babat Bumbu Serai Pedas (Indonesian Spicy Tripe With Lemon Grass )

Ingredients:
500 gr of tripe, boiled, cut into 4x6cm

175 gr of lemon grass, crushed

1400 ml water

2 tomatoes, chopped

15 chilies

2 bay leaves


Blended Spices:

5 red chilli

5 candle nut

10 shallots

3 cloves garlic

1 tsp coriander

1 tbsp salt

1/2 tsp sugar



How To:

1. Arrange half of the lemon grass in the pan.

2. Stir the tripe and blended spices. Arrange on top of lemongrass.

3. Sprinkle pieces of tomato and chili sauce.

4. Cover again with the remaining lemon grass and bay leaves.

5. Light the fire. Add 1 / 3 parts of water. Boil until the water dries. Add 1/3 part of the water again. Boil again until the water dries. Pour the remaining water. Bring to a boil.

6. Lift and serve.

 

Frontier Bay Leaf Whole, Sele Grade, 16 Ounce Bag

Ayam Pop ( Traditional Fried Stewed Chicken From West Sumatra )

If you're a Padang Food Lover. I bet you'll appreciate this precious recipe. I've been thinking a lot before deciding to share this secret recipe for you, remember to keep it in a safe place :)


 The dish is called Pop Chicken because cutlets of chicken are dipped and marinated in spiced juice.And then the cutlets are deep fried in very hot oil for only a few minutes ( you'll hear a loud “POP” sound when the chicken enters the oil).  


Ingredients:
 A free-range chicken (Not Purebred or Broiler) without heads and claws, cut into 4 parts

4 cloves garlic, grated

1 tsp salt

2 tbsp lime juice

300 ml coconut water

vegetable oil



Sambal (Chili Sauce):
 2 tbsp cooking oil

4 tbsp hot water



Blended Spice:

10 pcs of red chili, boiled

12 red onions, boiled

200 g red tomatoes, boiled

10 pcs petai (stinky beans), boiled

1 tsp salt





How To:
1. Marinate chicken pieces with garlic, salt, and lime juice. Leave it for an hour to absorb.

2. Boil the coconut water, add the chicken and the seasonings used for marinating. Cook until chicken is tender and juices run out. Lift the chicken.

3. Heat oil over medium heat. Fry the chicken for a very short time, remove and drain.

4. Serve hot with chilli sauce and boiled cassava leaves.

5. Sambal: Heat the oil, saute blended spices until fragrant.

6. Add water, stir until boiling. Lift.

Enjoy... :)

The Indonesian Kitchen: Recipes and Stories

Mie Ayam Bangka (Bangka Island Chicken Noodle)

If you love noodles then beware, the recipe below is highly addictive.

Ingredients:

Egg noodles (Hokkien Noodles) 1 kg of wet and fresh



Topping:

150 g green cabbage, cut into 3 cm, boiled briefly

150 g of bean sprouts, cleaned




Chicken For Stir-Frying:

2 tbsp vegetable oil

1/2 tsp sesame oil

2 cloves garlic, finely chopped

250 g chicken meat, cut into small

100 g mushroom, chopped

2 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp soy sauce

1/2 tsp pepper

1 tsp salt

150 ml water



Complement:

chicken broth

fried shallots

thinly sliced spring onion



Method:

1. Boil some water

2. Boil noodles until the float. Remove and drain.

3. Put a little vegetable oil or chicken oil and soy sauce in a bowl.

4. Add the hot noodles, stir until blended.



Stir Fried Chicken:

1. Saute garlic until fragrant.

2. Add chicken, stirring until stiff.

3. Add the mushrooms, stirring, until wilted.

4. Add seasonings and water.

5. Cook to boil and slightly dry.

6. Lift.



Serving:

1. Divide the noodles into five sections.

2. Give each bean sprouts, mustard greens, stir fried chicken and sprinkle with fried shallots and spring onion slices.

3. Serve hot with chicken broth.

 

Ka-Me Stir Fry Hokkien Noodles, 14.2-Ounce Units (Pack of 6) 

Ayam Goreng Kremes (Fried Chicken with Crispy Batter)

Main Ingredients:
1 Chicken, whole or cut into several pieces
3 Lime leaves
3 Bay leaves
1 piece Galangal

Blended Seasoning:
6 Shallots
6 Garlic
1 tbsp Coriander
1 tsp Pepper
1 piece Ginger
1 tsp Cumina little Turmeric (optional)
2 tbsp Salt

Kremes (Crispy Batter) Ingredients:
1 cup Chicken Broth

1/4 cup Rice Flour (add Tapioca, optional)1 egg, beaten flat1 cup water

Directions:
1. Boil chicken with main and blended ingredients until tender, remove chicken from the cooking water.
2. Fry the chicken until the yellow (unless you like to overcook a little bit).
3. Mix all "Kremes" ingredients, fry per one spoon in hot oil with a rather large fire. Fry until dry. Lift them.4. Serve chicken with sprinkles of "Kremes".

Recipe source:
http://mamieksyamil.multiply.com/recipes/item/64/Ayam_Goreng_Kremes

Image source:
http://preistiaimooeth.files.wordpress.com/2008/11/ayam-kremes.jpg

Ikan Goreng Bumbu Balado ( Indonesian Balado Spicy Fried Fish)

Ingredients:6 pcs Mackerel cleaned give a little vinegar, lime juice, and salt.
3 Lime Leaves.
1 Large Tomato cut into 6 parts.
Oil for frying.
Salt and sugar to taste



Roughly Grind Spices ( Use Traditional Pestle & Mortar ) :10 pcs Red chilies
8 pcs Onion

How to Cook:
1. Fried mackerel with hot oil until brown set aside.
2. Spare the oil used to fry fish about 5 tbsp.

3. Add grind spices and lime leaves and stir until fragrant.

4. Add tomato, stir with a small-medium heat.

5. Continue to cook until the spices and tomatoes are cooked well.

6. Add the fried fish leave it a while with a low heat.

7. serve.

Traditional Mortal & Pestle (Javanese Ulekan)

Mangut Lele ( Fried Catfish in Spicy Sauce)

Ingredients:

500 g Catfish (lele). Please don't get confused with Silver Catfish (Patin)

1/2 Lime juice

Salt to taste

1 Bay leaf

2 cm Galangal, crushed

1 stalk Lemongrass, crushed

1 Tomato, cut into slices

6 Bird's eye chili

Salt to taste

1 tbsp Sugar




Blended Ingedients:

300 ml Thick coconut milk

4 Shallots

3 cloves Garlic

1 tbsp Coriander

5 pieces Pecan

4 Red chilies




How To:

1. Soak catfish with lemon and salt, then fry until yellow-brown.

2. Stir fry blended ingredients, Add bay leaf, galangal, lemongrass and continue to stir fry until fragrant.

3. Add the tomatoes and bird's eye chillies and stir well.

4. Add thick coconut milk, salt and sugar while stirring. Cook to boil.

5. Add fried catfish and stir well. Cook to boil.

Buy One pound Whole Bay Leaves (Daun Salam)

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)

Ikan Masak Saus Mangga (Fried Fish in Mango Sauce)

Ingredients:

2 Mujair Fish (Nile Tilapia)

1 tbsp Lime Juice

1/2 tbsp Salt

1/2 tsp Pepper

2 tbsp Cooking Oil




Mango Sauce:

1/2 Brown Onion, roughly chopped

2 cloves Garlic, roughly chopped

1/2 Mango, juiced

100 ml of Water

1/2 tsp Salt

1/4 tsp Pepper

1 tsp Sugar

1/4 tsp Seasoning

1/2 Mango, diced 1 cm

Cooking Oil



How To:

1. Clean the fish scales, gills and entrails. Wash. Fillet the fish on its side, but not broken. Marinate with mixture of lime juice, salt, pepper, and cooking oil.

2. Fry the fish until submerged in hot oil until golden brown colored. Remove and drain.

3. Mango sauce: Stir fry brown onions and garlic until fragrant. Add the mango juice, water, salt, pepper, sugar and seasonings. Mix well. Cook to boil.

4. Add mango dices, stir briefly and lift.

5. Serve the fried fish with mango sauce.

South Of France Mango Bar, 8.8-Ounces Units (Pack of 4)

Recipe & Image Source:
Kumpulan Resep Chef No: 02 (Sajian Spesial Ikan)