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.

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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.

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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.

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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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Jukut Rambanan, Exclusive Food From Bali

Bali is one of the most beautiful island in the world, beside the beatiful of scenery and beach, bali has lots of unique and delicious food. One of the most popular is Jukut Rambanan.

Jukut (vegetables) is a type of rambanan side dishes with raw materials all vegetarian. This side dish using thick coconut milk which gives a creamy flavor. Because it consists of various types of vegetables, the vegetables are very good for digestion. To add delicious too often consumed with sambal terasi (sauce made with shrimp paste)

Materials

* Materials used to make 5 portions of rambanan are as follows: 200 g of Bamboo Shoots
* 200 g of long beans
* 3 fruit of Cucumber
* 5 pieces of young Maize
* Spinach 200 g
* Other leaves (chili leaves, leaves leaves kemanggi and katuk) 200 g
* 5 seeds of Chili
* 6 cloves of garlic
* 5 seeds of shallots roasted
* 1 thumb sized of Isen
* 1 thumb sized of shrimp
* 1 tablespoon of salt
* 2 liters of thick coconut milk

Making way

All the vegetables cut into pieces and sliced and then washed with clean water and then drained. All materials diulek seasoning until smooth. Coconut milk is heated and then put seasoning, stirring frequently. After hot sayuranyang included all types has been cut or sliced and cooked until done. After rambanan ready cooked vegetables served. vegetables can be added with basil leaves to add aromatic vegetables rambanan.

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Ketupat Food

I do not now in English language, but this rice cake called as kupat or ketupat (rice cake boiled in a rhombus-shaped packet of plaited young coconut leaves). Combined with tofu and gravy from coconut milk or and bean condiment gravy, tofu rice cake menu created.

Kupat is like rice rolls. The different is kupat wrapped with plaited young coconut leaves, while rice rolls wrapped with banana leaves.This menu is usual menu that you can find in street food stalls in Indonesia. Whether the ingredients is simple, with cooker ability to blend various spices, make this menu taste different each street food stall.

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Pempek Palembang

Pempek or Empek-Empek is a delicacy from Palembang which is made of fish and sago. Pempek is eaten together with a dark sauce called cuka or cuko (in bahasa Palembang). Cuko is produced from adding brown sugar, chili pepper, garlic, vinegar, and salt into hot boiling water.

There are many variety of pempek and the most famous pempek is "pempek kapal selam" ("kapal selam" means "submarine" in English). This pempek is actually made of egg (usually chicken), wrapped together with the pempek dough and being deep fried. Scientific says that pempek kapal selam is the most nutritious, high in vitamin, protein, mineral, and carbohydrate. Besides "pempek kapal selam", there are also "pempek telur kecil", "pempek keriting", "pempek pistel (or pastel(?)", "pempek kulit ikan", "pempek adaan", "pempek lenjer", and "pempek tahu". Pempek pastel is pempek which has groceries, inside its own body.

According to legend, around 1617 there was an old Chinese Man who lived nearby Musi river. He noticed abundant fishes caught by the local fishermen, however this indigenous people did not know how to cook the fishes properly. During that time, most of the indigenous people only fried the fishes instead of adding with some other ingredients to make new dishes. This old Chinese Man began a new alternative by mixing with sago and some other spices. He sold this newly created dish around the village by riding his bicycle. As the indigenous people began to call this old Chinese Man "pek ... apek" ('Apek' is a Chinese slang for an old man), thus the food is known as empek-empek or pempek today.

The most famous pempek outlets in Palembang can be found in Jalan Slamet Riyadi, 10 Ulu. some of the famous pempek outlet in palembang are "warung pempek Pak Raden", "warung pempek Dempo", "warung pempek Saga", "Pempek Nony", etc. Actually, pempek can be found easily in every side of Palembang. There are numerous pempek sellers in Palembag most of these use what is called "cheap fish". Easy to detect as the smell is quite strong. For the best pempek seek out those who use "Belido Ikan", expensive but the most delicious of all. The most popular pempek outlets in Palembang are: - Cafe Nawa No1 Pempek, Pempek Nony and Pempek Candy.

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