2010

October 30, 2010

Recipe Of Fried Fish In Red Chili Sauce ( Ikan Cakalang Garo Rica)

Ingredients :

* 1000 g tuna fish
* 1 tbsp lime juice
* 1 1/2 tbsp salt
* Oil for frying
* 3 tbsp oil
* 1 1/2 tbsp sliced garlic
* 3 tbsp sliced shallots
* 1 tsp sliced ginger
* 1 tbsp sliced lemon grass
* 4 kaffir lime leaves
* 10 tbsp sliced red chilies
* 4 tomatoes, diced
* 1 1/2 tbsp sugar
* 1 tsp salt
* 20 g sweet basil

How To Make :

1. Clean the fish, remove the inside and drain. Marinate with lime juice and salt for about 30 minutes. Heat oil in a frying pan, deep-fry tuna until the color changes and drain, set aside.
2. Put oil in a wok, saute garlic, shallots, lemon grass, and ginger until fragrant. Add kaffir lime leaves, chilies, and tomatoes, stir thoroughly until done, season with sugar and salt.
3. Put fried tuna and sweet basil into the pan, continue stirring for a few minutes.
4. Transfer into a serving dish and serve.

October 14, 2010

The Recipe Of Green Coated Banana With Coconut Sauce (Pisang Hijau)

Ingredients :

* 10 pandanus suji leaves
* 10 pandanus leaves
* 50 ml water
* 200 g rice flour
* 400 ml coconut milk
* 50 g sugar
* 1/2 tsp salt
* 50 ml coconut milk
* 10 bananas, steamed peeled
* Banana leaves

Coconut Sauce :

* 35 g rice flour
* 100 g sugar
* 1/2 tsp salt
* 500 ml coconut milk
* 2 pandanus leaves

How To Make :

1. Blend pandanus suji leaves, pandanus leaves and water to make a green extract liquid to color.
2. In a pan put rice flour, coconut milk, sugar, salt and green color liquid, bring to boil over medium heat, stir well until thick make a dough, let cool.
3. On a sheet of banana leaf, grease with cream coconut milk, place 3 tbsp of the dough, flatten about 1/2 it, cover with the dough to form whole banana, roll the leave.
4. Place in a steamer, stem about 10 minutes, allow to cool then open the banana leaf and serve with coconut sauce.
5. To make coconut sauce ; dissolve rice flour with a small amount of water or coconut milk to make rice flour liquid, set aside. Mix sugar, salt, coconut milk and pandanus leaves, bring to boil, add the rice flour liquid, cook while stirring until thick, remove from heat, let cool.

How To Make Shrimp Paste Sambal (Sambal Terasi)

Ingredients:

* 20 red chilli
* 10 small chilli
* 2 tsp fried/roasted shrimp paste
* 1 tsp salt

How to:

* Ground all ingredients until mixed well
* ready to serve

The Recipe Of Spicy Chicken Wrapped In Banana Leaves (Pepes Ayam)

Ingredients :

* 500 g chicken breast, cut into small pieces
* 2 tbsp oil
* 2 salam leaves / bay leaves
* 1 stalk lemon grass
* 30 sweet basil leaves, chopped
* 3 tbsp sliced green onion
* Banana Leaves

Spices :

* 2 candlenuts
* 1 tsp sliced turmeric
* 1 tsp sliced ginger
* 1 1/2 tbsp sliced garlic
* 2 tbsp sliced shallots
* 1 tsp salt

How To Make :

1. Blend all spices into a paste. Put oil in a pan saute the paste until fragrant. Add salam leaves and lemon grass. Put in the chicken and cook until a little dry, remove from the heat.
2. Add sliced green onion and sweet basil leaves, mix thoroughly.
3. Wrap the chicken in a sheet of banana leaf and seal, steam for about 30 minutes.
4. Serve in a serving dish.

September 30, 2010

Recipe Of Stemed Sweet Potato Cake |(Talam Ubi)

Ingredients a :

* 750 g steamed sweet potatoes, blended
* 250 g sugar
* 150 g tapioca flour
* 300 ml coconut milk
* 1/2 tsp vanilla

Ingredients b :

* 5 tbsp rice flour
* 100 ml water
* 3 tbsp tapioca flour
* 150 g sugar
* 400 ml coconut milk

How To Make :

1. Grease the porcelain cup with oil.
2. In a bowl, mix well all ingredients in 'a' to make first batter, pour in porcelain cups fill 3/4 part of each cup, steam for 5 minutes.
3. While steaming, put rice flour in another bowl and pour water, mix well, add tapioca flour, sugar and cream coconut milk, stir well until smooth and sieve, as the second batter.
4. Pour this second batter on top of the cakes in the steamer and steam for another 5 minutes then remove from the heat. Let cool and remove from the cups.
5. Arrange on a serving dish and serve.

Recipe Of Fish In Coconut Sauce ( Ikan Pangek)

Ingredients :

* 500 g mackerel, cut into 5 pieces
* 1 turmeric leaf
* 2 carambola, sliced
* 500 ml coconut milk

Spices :

* tbsp sliced red chilies
* 1 1/2 tbsp sliced shallots
* 1 tbsp sliced garlic
* 1 tsp sliced ginger
* 1 tsp sliced turmeric
* 1 tsp salt

How To Make :

1. Clean the fish and remove the inside then drain.
2. Blend all spices into a paste, set aside.
3. Put coconut milk in a pan, and bring to boil at medium heat, add the paste and turmeric leaf, and stir occasionally.
4. Add fish and carambola, cook at a low heat until done and the sauce turns thick.
5. Transfer into a serving bowl and serve with rice.

September 21, 2010

How To Make Iga Potato Soup

Material:
1 liter of water
500 g beef rib meat, diced
1 tablespoon margarine
100 g onions, sliced
1 teaspoon pepper
½ tsp nutmeg powder
1 teaspoon salt
250 g small potatoes, peeled, halved
2 tomatoes, diced
100 g carrots, cut into pieces
1 stalk spring onion, sliced

* Boil water, insert rib, small fire.
* Cook the beef ribs over low heat until meat is tender. Discard foam and impurities that exist on its surface.
* Melt butter, saute onion until fragrant.
* Lift, enter into the boiled ribs.
* Add pepper, nutmeg, salt, potatoes, tomatoes and carrots.
* Cook until vegetables are tender.
* Remove, sprinkle with scallions.
* Serve warm.

For 6 people

July 24, 2010

Recipe Of Lombok Style Marinated Beef Satay (Sate Ampet Sasak)

Lombok Style Marinated Beef Satay (Sate Ampet Sasak)

In Lombok, as in neighboring Bali, Satay meat is usually highly seasoned and marinated before grilling

Ingredients:

2 lbs (1 kg) beef sirloin

24 bamboo skewers, coaked in water for 4 hours before using Lime or lemon wedges, to serve 1 portion Sambal Kecap (see our Sambals Categories)

Marinade:

4 candlenuts, roughly chopped

1 in (2 ½ cm) fresh ginger, peeled and sliced

2 red finger-length chilies, deseeded

2 to 3 bird’s-eye chilies, deseeded

5 cloves garlic, peeled

½ teaspoon dried shrimp paste (trasi), dry-roasted

1 teaspons salt

2 tablespoons oil

1 cups (250 ml) thick coconut milk

Cooking Directions:

1. Cut the beef into bite-sized cubes and set aside

2. Prepare the Maride by grinding all the ingredients (except the oil and coconut oil) toa smooth paste in a mortar or blender and adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stiry—fry the ground paste until fragrant, 3 to 5 minutes. Reduce the heat to low, add the coconut milk and simmer until the marinade has thickened, about 10 minutes. Remove from the heat and set a side to cool. Pour the Marinade, until well coated and allow to marinate for marinate for at least 2 hours

3. Prepare the Sambal Kecap by following the recipe (see our sambals categories)

4. Thread the marinated beef cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime or lemon wedges and a bowl of Sambal Kecap on the side

Kopi Tubruk

The Indonesian way of drinking coffee, during any time of the day and with any meal differs a bit from the western way. If you like a strong and sweet coffee, try kopi tubruk.
You will need some very finely ground coffee, sugar, hot water and a tall glass, strong enough to withstand the heat.

Put a tablespoon of coffee in the glass. Add sugar according to taste and pour a bit of hot water on, like you would to prepare hot chocolate. Stir carefully and continue to gently add hot water. Cover the glass and leave the drink for a few minutes so that the coffee can slowly settle on the bottom of the glass.

Snacks to complement the coffee include fried banana (pisang goreng), fried fermented tofu (kripik tempe), steamed bread (kue mangkok or bolu kukus) or your favorite cakes or cookies.

Semur

A really easy and quick to prepare dish is semur. It is not spicy; chili being served on the side for those who like it hot. Ingredients most often used are chicken, tofu (tahu) cut in approximately one inch cubes, sliced fermented bean curd (tempe), and rice vermicelli (so-on).
Vegetarians could substitute the chicken with a product like shiitake mushrooms or mock duck, which is based on tofu. It comes in a tin, made in China (both the artificial duck and the tin).

Use a wok to fry (either in butter or oil) one sliced onion, garlic according to taste, three or four cloves (cengkeh), one inch of cinnamon (kayu manis), a pinch of salt, pepper, one third tea spoon full of ground nutmeg (pala).
Then add the chicken or the vegetarian substitute and the slices of bean curd and let it all simmer until the chicken meat turns brownish.
Add water, three spoonfuls of sweet soy sauce (kecap manis) then the cubes of tofu and one cube of chicken broth. Let it simmer more until the chicken is well done. Continue to add water to keep the chicken under.

Next, dip or rinse rice vermicelli in hot water, then add it to the semur.

Semur is served with steamed white rice

June 11, 2010

Ayam Bakar Padang (Padang Grilled Chicken)

Ingredients:

* 2 whole chicken, cut into quarters
* 8 shallots, thinly sliced
* 2 stalks lemongrass, bruised
* 2 glasses coconut milk
* 4 cm galangal, bruised
* 1 tbs tamarind juice
* 2 tbs vegetable oil

Spice paste ingredients:

* 8 candle nuts
* 6 red chilies
* 4 cm ginger
* 2 cm turmeric
* 1 tsp pepper seeds
* salt to taste

Directions:

* Grind spice paste ingredients in a spice grinder or mortar and pestle into a fine paste.
* Saute minced shallots until yellowed. Add spice paste, lemongrass, galangal.? Continue stir-frying until fragrant. Pour 2 glasses of water and tamarind juice.? Stir to combine. Let it simmer until the chicken is tender.
* Add coconut milk. Continue simmering and stirring until oil starts to come out. Remove.
* Grill chicken until browned on both sides.
* Remove and serve. If there is leftover of spice mixture, sprinkle it over chicken.

Ayam Pop (Padang Style Fried Chicken)

Ayam pop (literally means “popular chicken”) is a signature dish of many well known Padang Restaurants. The chain restaurant “Simpang Raya”, for instance, dubbed themselves “Istana Ayam Pop”? (“The Ayam Pop Palace”) and claim to have the most delicious ayam pop in town. While every restaurant has their own well-guarded secret recipe to producing their unique ayam pop, we can guess from the end product what ingredients and cooking method used to prepare them. Cooking a delicious ayam pop? is not a rocket science, isn’t it? :-) Ayam pop is unique because it is fried chicken but doesn’t look like one. It’s silver-colored, not brown. And it’s just heavenly yummy, too!

Below is the generic recipe for ayam pop. If it’s difficult to avail the coconut juice, replace it with water.
Ingredients

* 1 medium sized organic whole chicken. Cut into quarters, skin removed
* 2 ltr coconut juice (the water inside the coconut, NOT coconut milk)
* 1 tsp white ground pepper
* 6 cloves garlic, ground
* 2 cm ginger, bruised
* 2 tbs margarine
* vegetable oil for deep frying
* salt to taste

Directions:

* Melt margarine in a wok on medium heat. Stir fry garlic until fragrant, add white ground pepper, coconut juice, ginger and salt. Bring to the boil.
* Add chicken. Let it simmer for around 30-45 minutes until the liquid evaporates and the chicken is tender.
* Remove the chicken and drain.
* Preheat vegetable oil in a frying pan on low temperature. Deep fry the chicken slowly for 10 minutes.
* Remove and serve.

Selling Indonesian food on the street sidewalk

There are many sidewalk stalls in Indonesia. They are called “5 foot sidewalk stalls” because they sell on sidewalk (known as Pedagang Kaki lima: or 5 foot) where the width is 5 feet long. So, we don’t need to come in a restaurant or food stall to fill in our stomachs.

f our pocket is in crisis, come and try food in the sidewalk. They usually sell on a small tent or pushcart on sidewalk city. They have unique ways to attract people. For example, a meat ball seller strikes the meat ball pan or a Indonesian chicken noodle seller makes sounds by bamboos. Sure, it will not be a boring culinary tourism.

May 14, 2010

Recipe Of Yellow Squash Soup - (Sayur Labu Kuning)

Ingredients :

1 lb yellow squash chopped 1/2" dice
1 tsp lime juice
1/8 lb dried shrimp washed, and
ground coarsely, (optional)
1 tbl fish sauce
4 cup light coconut milk mixed with
lots of water
1 cup heavy coconut milk
1 3/4 oz basil leaves
Salt to taste
SPICE PASTE
1 tsp granulated sugar
4 x red chilies
1/2 tsp freshly-ground white pepper
1 tbl ground lemongrass
1/4 tsp shrimp paste
6 sm shallots

Method :

* Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes.
* Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely). Put the squash into the mixture. Let the squash half-cook and then pour in the heavy coconut milk. Stir for a few times until cooked.
* Lastly, put in the fish sauce and salt. Before serving, put in the basil.
* This recipe yields 5 to 6 servings.

Zucchini Squash Soup - (Sayur Gurih)

Ingredients :

1/4 cup thinly-sliced fresh semi-hot chilies
1/4 cup thinly-sliced onion
1 x garlic clove sliced thin
2 tbl peanut or corn oil
1 x salam leaf
1 piece galangal (laos)
1/4 cup dried shrimp cooked in
1/2 cup water for ten minutes
1/2 tsp salt
1 tsp sugar
1 cup coconut milk
1 lb zucchini squash cut into 1" cubes

Method :

* Heat oil in a wok over medium-high heat. Stir-fry the chili, onion and garlic in the oil for two minutes. Add the salam and laos. Add the shrimp in its water and all the other ingredients. Cook for about ten minutes, or until the flavors are distributed and the squash has softened.
* This dish is better eaten with Lontong (Rice Rolls) or plain rice.
* This recipe yields 6 servings, with other dishes.

Recipe Of Bami Goreng (Indonesian Fried Egg Noodles)

Ingredients
1 pk Chinese egg noodles; boiled and drained
1/4 lb Pork filet; diced
1/2 c Small shrimp
1 m
d
Onion; diced
2 Cloves garlic; crushed
1 Carrot; finely sliced
1 s
m

Leek; finely sliced
2 ts Sambal oelek
1 ts Trassi
3 tb Ketjap manis
3 tb Oil
To taste salt and pepper
Directions
Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute. Add meat and shrimp, trassi (if not available,
omit), and sambal oelek; fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes. Add noodles and ketjap manis. Use
salt and pepper as needed (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.
NOTES : Ketjap manis is Indonesian Sweet Soya Sauce and has a distinctive taste. Sambal oelek is Indonesian red chili paste.
Recipe by: Internet/Unknown Posted to Bakery-Shoppe Digest V1 #206 by Bill & Leilani Devries on Aug
29, 1997

April 13, 2010

BASE BE SIAP (Spice Paste For Chicken), Another Bali Food

INGREDIENTS:
225 gr shallots, peeled
125 gr cloves garlic, peeled
50 gr kencur root, peeled and chopped
60 gr laos, peeled and chopped
100 gr candlenuts
125 gr fresh turmeric, peeled & chopped
50 gr bird's eye chilies, finely sliced
50 gr chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt

PREPARATION:
Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Bakso Jukut, Meatball From Bali

INGREDIENTS:
175 gr shallots, peeled and chopped
150 gr cloves garlic, peeled & chopped
450 gr laos, peeled and thinly sliced
4 tsp coriander seeds
175 gr fresh turmeric, peeled and sliced
250 gr large red chilies, seeded & chopped
40 gr bird's-eye chilies
100 gr kencur roots, peeled and chopped
5 tsp dried shrimp paste
150 ml Coconut oil
1 tsp salt
1¼ tsp black pepper ground
4 ea salam leaf, whole
3 ea stalk lemon grass, bruised

PREPARATION :

1. Combine all ingredients except salam leafs and Lemon grass, salt and water in food processor and grind coarsely.
2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Recipe Of Spekkoek (Lapis Legit)

A legacy of Dutch colonialism, this "thousand layer cake" is often served after the rijsttafel but will do equally well served with the coffee or tea. This is a very rich cake and should be served in thin slices.

Ingredients:

225 gr butter, softened.
230 gr sugar.
10 large eggs, separated.
pinch of salt.
150 gr flour.
2 tablespoons confectioners (icing) sugar.
Spice mixture:
2 teaspoons cinnamon.
1 teaspoon ginger.
1 teaspoon aniseed.
½ teaspoon nutmeg.
½ teaspoon cardamon.
¼ teaspoon cloves.
( all spices are ground )
Preparation:

Cream butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time. In another bowl, using clean beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in sieved flour.
Divide batter between two bowls. Add the spice mixture to one bowl and mix in well.
Line the bottom of a buttered 9" (25 cm) round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about ½ cup of the spice batter into the pan, spreading to form a thin (about pancake thickness) layer. Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ½ cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used.
Let cake cool, then remove from pan. Sprinkle top with confectioners sugar. Serve in thin slices.

March 14, 2010

Recipe Of Yellow Spice Grilled Chicken - (Ayam Panggang Bumbu Kuning)

Ingredients :

1 whl chicken - (abt 3 1/2 lbs) cut 2 to 4 pieces
2 cup thick coconut milk
1 x lemongrass stalk bruised
3 x kaffir lime leaves
2 x cloves
2 x cardamom bruised
1 tbl tamarind juice
3 tbl vegetable oil

SPICE PASTE INGREDIENTS
3 x garlic cloves
8 sm shallots
5 x candlenuts dryly fried
3 tsp coriander seeds
1 tsp freshly-ground white pepper
1/4 tsp aniseeds
1/2 tsp cumin seeds
1/2 tsp nutmeg
1/4 tbl galangal
2 tsp ginger
2 tsp ground turmeric
1 tbl salt

Method :

* Stir fry the spice paste over medium heat with 3 tablespoons vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
* Add the chicken pieces and stir well until the chicken is half done. Pour in the coconut milk and tamarind juice. Cook until the chicken is almost done and the sauce is thickened, remove.
* On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices. Ready to serve.
* This recipe yields 3 to 4 servings.

Recipe Of Yellow Squash Soup - (Sayur Labu Kuning)

Ingredients :

1 lb yellow squash chopped 1/2" dice
1 tsp lime juice
1/8 lb dried shrimp washed, and
ground coarsely, (optional)
1 tbl fish sauce
4 cup light coconut milk mixed with
lots of water
1 cup heavy coconut milk
1 3/4 oz basil leaves
Salt to taste

SPICE PASTE
1 tsp granulated sugar
4 x red chilies
1/2 tsp freshly-ground white pepper
1 tbl ground lemongrass
1/4 tsp shrimp paste
6 sm shallots

Method :

* Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes.
* Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely). Put the squash into the mixture. Let the squash half-cook and then pour in the heavy coconut milk. Stir for a few times until cooked.
* Lastly, put in the fish sauce and salt. Before serving, put in the basil.
* This recipe yields 5 to 6 servings.

February 25, 2010

Recipe Of Lemper Ayam

Tasty Indonesian snack of Chicken wrapped in sticky rice.
The rice (Ketan) used is sold as "Sticky" or "Glutonous" rice. Although the name might suggest otherwise it contains no gluten but is very rich in starch. Use 2 cups of water for every cup of rice and boil for about 12 minutes. (make sure it doesn't stick to the sausepan). Then steam for a further 15 to 20 minutes.

Ingredients:

500 gr. Ketan (see above).
200 gr. Chicken breast.
1 large red Onion.
4 cloves Garlic.
1 stalk Lemongrass.
2 Tsp. Trassi.
2 Tsp. Cummin. (Ground)
2 Tsp. Coriander. (Ground)
250 ml. Coconut milk.
2 Tbl. Oil.
Preparation:

Boil the rice as explained above and leave to cool.
Boil the chicken in some water. Set aside. Finely chop Onions, Garlic and Lemongrass. Heat oil in a wok and fry Onion, Garlic and Lemongrass mixture. When browned add chopped chicken and other spices. keep frying for a further 3 minutes then add the coconut milk and reduce so the mixture is almost dry again. Leave to cool. Follow procedure below to make the Ketans.

On a lightly oiled square of tin-foil spread out the cooled down rice in a rectangular shape (12cm * 8cm).

Place a tablespoon of the chicken mixture in the centre of the rice and, using the foil, lift the rice around the mixture so that the end result is croquette shape with the rice covering the filling on all sides.

The lemper can now be individual wrapped in Banana leaves or tin-foil. They can be kept in the fridge for up to 2 days max. or frozen.

To serve the Lemper, reheat in a steamer and when hot serve as a snack with Sambal Ulek and Kecap Manis.

Recipe Of Bami Goreng

Ingredients:

350 gr. Medium Egg noodles
100 gr. Diced Pork Fillet
50 gr. Small Prawns
1 medium Onion
2 Cloves of Garlic
1 Carrot
1 Small Leek
2 tsp. Sambal ulek
1 tsp. Trassi (shrimp paste)
3 tbs. Kecap Manis
3 tbs. Oil
Pepper & Salt

Preparation:

Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Kecap Manis.
Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.

February 07, 2010

Cooked Rice Omelet

For Indonesian, cooked rice is main food, but if you have never eat cooked rice before and still doubt about rice taste, you can make this menu to initialize your tongue for rice taste. This recipe called as rice omelet; yes you are right, just like usual omelet but rice added.

ingredients:
3 eggs
50 ml fresh milk
300 g of cooked rice
50 g of green paprika, sliced
10 g of Bombay onion, sliced
50 g of shrimps, chopped in small pieces, sautéing
1 spoon of vegetables oil

Condiments:
1 spoon of salty soy sauce
½ tea spoon of pepper powder
1 tea spoon of salt

How to make it?

*

shake eggs and milk along with condiments above until mixed
*

Put in it cooked rice, paprika, Bombay onion, and fried shrimp. Stir until mixed.
*

Heat the wok, put on vegetables oil on it.
*

Pour dough/batter and stir it. Close the wok. Cook until the bottom rather dry.
*

Lift and make top side become bottom so every side cooked.
*

After cooked, serve in heat and eat it.

January 05, 2010

Rujak, Spicy Food From Indonesia

Rujak, an Indonesian Spicy Salad comprises of assorted slices fruits and ingredients, such as Jambu air (water apple), pineapple, raw mangoes, Jjicama, cucumber, kedondong and sweet potato. Occasionally it also added up with belimbing and green apple in equal Indonesian regions.

The spicy thick sauce is made of water, shrimp paste, peanuts and brown sugar-wait– there’s one more thing *thinking*, you may add up 2 or 5 bird’s eye chili, and red chili (optional) as desired. All of fruits are sliced and put on the dish and poured out with the spicy sauce. And, I commonly savor rujak in the noon.

You may also encountered Rujak in Singapore and Malaysia (with different taste and style Of Course). The full term “Rujak” itself was coming from Malaysia meaning “Mixture”.

The all over recipes is, as follow. Enjoy!!
Rujak

Rujak
Components:
1 chayote, peeled
1 Granny Smith apple, cored
2 cucumbers peeled and cut in half lengthwise with seeds removed
1 raw mango
1 orange, peeled and divided into sections
½ tsp. crushed red pepper
¼ tsp. shrimp paste
3 tbsp. brown sugar
½ tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp. warm water
1 14-oz. can diced pineapple, Drained

Direction:
1. Coarsely chop chayote, apple, cucumbers, mango, and orange sections.
2. In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
3. Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

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