Indonesian recipes

Material:

4 tail catfish medium size, clean, body slices

Oil for frying

Marinade, mix well:

1 tsp coriander, crushed

3 cloves garlic, crushed

1 tsp fine salt

2 tablespoons lime juice

75 ml water

Sambal Pecel Catfish:

5 pieces of red pepper, fried

10 pieces of chili pepper, fried

2 tomatoes, fried

4 cloves garlic, fried

2 spring onions, fried

4 pieces of pecans, fried

1 teaspoon lemon lime / lemon

1 teaspoon salt

Lalapan Complement:

Cucumber

Basil

Tomatoes

Directions:

1. Soak catfish with marinade solution. Allow 30 minutes for flavor to infuse.

2. Heat oil and fry until cooked and dry catfish. Remove and drain.

3. Sambal Pecel Catfish: Mix all sauce ingredients in a mortar, mash with a pestle and mortar until smooth.

4. Presentation: Prepare a serving dish, arrange catfish, lapanan and complementary sauce. Serve immediately while hot hot.

Material:

* 150 grams tempeh, fried
* 2 large red chilies
* 8 pieces red chili sauce
* 2 tsp shrimp paste cooked
* Salt to taste
Mengkal * 1 tomato, sliced
* 1 tsp lemon lime
* Basil leaves to taste

Directions:

1. Use a mortar and pestle and mortar, coarse ulek large red chili, chili sauce, shrimp paste, and salt. Add lemon and tomato slices mengkal and stir well.
2. Tempe penyet above until flat.
3. Serve with basil leaves.

Material:
100 g of young cassava leaves
100 ml vegetable oil
1 chicken country, remove the head and claws
banana leaf

Blend:
8 pieces red chili
6 cayenne pepper
10 grains of red onion
5 cloves garlic
2 tsp pepper granules
2 tsp coriander
1 / 4 grains nutmeg
1 stalk lemongrass, take the white part, thinly sliced
2 cm galangal
2 cm ginger
3 cm kencur
3 cm turmeric
3 lime leaves, thinly sliced
2 tsp salt
1 tsp sugar

Method:
# Boil until tender cassava leaves. Drain, squeeze, sliced finely.
# Heat oil and sauté ground spices until fragrant and cooked. Lift.
# Take 1 / 2 the spices. Smear into the body of chickens, under the skin and belly cavity until blended.
# Stir remaining ingredients with shredded cassava leaves until blended.
# Enter into the abdominal cavity of chicken. Sew the hole chicken stomach. Tie legs with cotton yarn.
# Wrap the chicken with banana leaves. Put in a heat resistant dish.
# Steam for 30 minutes. Lift.
# Bake in hot oven 160 C for 2 hours until dry and cooked chicken.
# Remove and serve warm.

material:
100 ml thick coconut milk instant
500 ml water
250 gr flour
2 eggs
1 / 2 teaspoon salt
2 tablespoons vegetable oil

how to make:
- Put all ingredients into a blender, puree.
- Fried dough with a mesh using a glass bread nets. kalo ga have, put in plastic bags, scissors, a small tip 1 mm kurleb
- If it had been cooked, roll or fold

Curry

material:
500 g beef (for rawon) / goat, cut kecil2
6 red onions
4 cloves garlic
3 pieces of red chili, if you want pedes may deh plus
1 tablespoon salt
2 tsp sugar
1 vertebra ginger
1 vertebra turmeric
2 tablespoons curry powder
2 segment galangal
2 stalks lemongrass, take the whites, geprek
3 sheets of orange leaves
1 bay leaves
Cloves 3 eggs
2 eggs green cardamom
1 star anise
1 cm cinnamon
2 liters of coconut milk
1 piece of potato, cut into small
2 tablespoons rice flour, dissolve it with a little water

how to make:
- Puree garlic, onion, red pepper, salt, sugar, and ginger.
- Saute until fragrant, put the meat, stir-fry until it changes color.
- Enter the remaining spices.
- Enter the coconut milk, cook over medium heat until cooked and tender meat. add water if sauce is too little.
- Enter the potatoes and cook until the potatoes cooked.
- Enter the solution of rice flour, cook until sauce thickens.

Spicy Pickles

material:
1 piece of cucumber, cut into small dice
1 carrot, diced small
5 pieces chili pepper, crushed
1 orange juice, squeeze the water
1 tablespoon granulated sugar
1 teaspoon salt

how to make:
- Mix all ingredients, mix well. put in plastic container, cover.
- Store in the freezer for 3 hours.

Material:
500 gm fish Sembilang
20 gm onion
3 tablespoons pepper
10 seeds chili
Onion, pepper and ground cayenne pepper
2 tablespoons cooking oil
A little salt, sugar and black pepper powder
1 tablespoon coriander & cumin seeds small
Slightly sour fruit starfruit

How to make
1. Abdominal viscera discarded fish eggs if the ad can be cooked and cleaned with tamarind water.
2. mix the fish with salt and bake until cooked.
3. Heat some cooking oil and ingredient tumiskan collision
4. Enter the star fruit and black pepper powder.
5. Then enter the fish, salt, sugar, cumin and coriander seeds.

Material:
300 grams of noodle dumplings are ready to buy, boiled, drained.
10 pieces of dumpling skin
50 grams of mustard caisim
1 leek finely chopped
oil for frying

Chicken stew:
250 grams of diced chicken fillet
1 1 / 2 tablespoons soy sauce
1 tsp soy sauce
150 cc water

Spices:
4 cloves garlic
1 / 2 tsp pepper grain
1 1 / 4 teaspoon salt
1 / 2 tsp sugar

Mayonnaise:
750 cc chicken broth
1 teaspoon salt
1 / 2 teaspoon chicken bouillon powder flavor

Method:
1. Soak mustard caisim in boiling water for 5 minutes, remove and drain.
2. Fold the dumpling skin in half, bend and incorporate the ends, fried until golden.
3. Make a chicken stew: Heat 1 tablespoon of cooking oil, saute ground spices until fragrant, put the chicken, soy sauce, soy sauce and water. Water and cook until slightly reduced.
4. Presentation: place the noodles in a bowl, put mustard and green onions, berries topped with chicken stew, flush it with a sauce just before serving.
5. Serve chicken with dumplings fried noodles.

Material:
For Lontong: *)
500 g rice, washed and drained
banana leaf
toothpick

For Vegetables:
3 tablespoons cooking oil
1 stalk lemongrass, take the whites, crushed
2 bay leaves
2 cm galangal, smashed
300 g shrimp, peeled
500 g **) squash, cut into julienne
20 eyes petai, halved
1250 ml of coconut milk that is not too thick
2 tomatoes, thinly sliced

Blend:
3 cloves garlic

Method:

Create Lontong:
Roll banana leaf bebentuk cylinder with a diameter of 3 cm. Embed one end with a toothpick. Enter hinga rice 3 / 4 tall leaves. Close with toothpick pinned. Flats
in a pan and pour the water until submerged. Cook for 4 -6 hours, until cooked rice cake. During cooking do not let the water dry.

Create a Vegetable:
Heat oil and saute the garlic finely, lemongrass, bay leaves, and galangal until harum.Tambahkan shrimp and aduk2 until shrimp changes color. Enter the squash, banana and tomato. Mix well. Pour santan.Aduk.aduk occasionally until the sauce is not broken and cook until all cooked. Lift.

Menghidangkannya:
Potong2 rice cake in a bowl and pour the vegetables on top.

Material:
1 ½ pounds of beef
12 cups coconut milk from 3 coconuts
2 seed kandis acid
1 stalk lemongrass, crushed
1 sheet turmeric leaf
Two lime leaves
Salt to taste

Blend:
1 ounce red chili
15 pieces red onion
6 cloves garlic
5 pieces of hazelnut
2 cm ginger
3 cm laos (which need not be crushed, just in keprak only)

Method:
~ Meat dipotong2 according to taste.
~ In a frying pan: boil coconut milk with spices are blended plus leaves and kandis acid.
~ Stir continuously until thickened for santannya not broken. When it started out oil inputs pieces of meat
~ Stir again and cook on medium heat. If you want to reduce the heat discolored. (In)

Tips:
- A little extra for the recipes they will be (so much better, be on test):
* 1kg of meat, coconut milk 3 eggs made thick, so if 1.5 kg should be 5 coconuts.
* Plus 3 bay leaves, also to be added 2 stalks lemon grass, lime leaves added into 4 pieces
* Plus 2 tablespoons toasted coconut shavings that have been finely ground (to get out of oil)
* A little sugar, if liked
* If you want to feel more full of spices, chilli, garlic & red may be added again
* To be more pervasive marinade, you should first diungkep meat along with all the spices & leaves, dried meat after a new water input coconut milk, stirring continuously until boiling. Reduce the heat and cook until bermiyak (black) with occasional stirring to prevent sticking and uneven ripening. (Dew)

- Incidentally if you make rendang I also put a little sour kandis, but not a sour taste at all really (times less the same sense of seasoning and coconut milk), because most acidic kandisnya 2 or 3 seeds. They say hell, acid can also function as a natural preservative? (Ko is not it). (An)

- Sometimes there are people who say what if cooked rendang can not black like rendangnya Minang people. My mother said, so rendang can be black, the keys do not use turmeric. If you use saffron, let cook over low heat too long, rendang still looks red (as kalio).

- In order dedaknya much, also have a lot of coconut milk. Squeeze the coconut milk for the rendang, the first juice should not be added dulu.Peras coconut water with a cloth / napkin particular, so that the starch out.

- My family recipe, the main measure:
1 kg of meat, 4 coconuts (if in Batam = 2kg), 1 ounce chili grind. The size of cuts of meat fit for rendang, 1 kg = 25-30 pieces, cut to the fiber so as not to quickly destroyed when cooked.

- If you type the faster the meat tender, do not be too quick inclusion, simply in the mix with herbs to seep in advance and aged k / l 1 / 2 hour, just enter after the coconut milk that has been dijerang out the oil.

Material:


* 10 pm bread without skin

* 500 cc coconut milk

* 175 gr brown sugar, sliced thin

* 50 grams sugar

LBR * 2 pandan leaves

* 1 / 2 teaspoon salt

* 3 tablespoons rice flour

* 5 pcs plantains are old and mature, each split second

* 10 pm pandan leaves @ 6 cm

* Banana leaves for wrapping





1. Boil coconut milk, sugar, salt and pandan leaves. Enter your bread and rice flour, remove from fire, break the bread.

2. Take a piece of banana leaf, give a piece of pandanus leaf, place 1-2 tablespoons of bread dough, place a piece of banana on top, cover with bread dough, Roll up both ends of the leaf is folded into the middle. Steam until cooked. Trim the leaves, serve when cool.

Material:

* 1 small chicken cut into small
* 1 small garlic into small pieces
* 1 teaspoon salt
* 1 stalk lemongrass, take the whites only.
* 1 red chili, seeded
* 1 red tomato, thinly sliced
* Cooking oil to taste

Chili:

* 8 pieces red chili
* 5 red chili pepper
* 3 cloves garlic
* Grains pepper to taste
* 1 1 / 2 teaspoons shrimp paste fried
* Salt to taste

How to cook:

* Balur chicken with salt and white until blended onion
* Fried chicken until golden brown and then lift
* Saute lemongrass and chili peppers until wilted with 4 tablespoons cooking oil
* Enter the tomatoes and other spices, and cook until fragrant
* Enter the fried chicken, mix well
* Remove and serve to family