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

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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.

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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

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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.

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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.

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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.

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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.

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