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.

Read More...

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

Read More...

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.

Read More...

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.

Read More...

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.

Read More...

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.

Read More...

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.

Read More...