Beef Rendang

Beef Rendang:

• 1 pound of round top or stew meat, cut into 2" cubes
• 1 cinnamon stick
• 2 cloves
• 2 star anise
• 2 cardamon pods (optional)
• 5 kaffir leaves, thinly sliced
• 1 can of coconut milk (about 400 ml)
• 1 cup of water
• 1 tbsp of brown sugar
• Salt to taste

Rendang Paste: Blend the following ingredients until smooth:

• 10 shallots or 1 small brown onion
• 5 cloves of garlic
• 1 thumb-size (about 2") galangal
• 1 thumb-size  (about 2")ginger
• 3 stalks of lemon grass (use only bottom white part)
• 10 to 12 dried chili pods (soaked in warm water and then seeded) or 1 to 2 tbsps (if you like it spicy) of chili flakes

Directions

1. Heat oil in a stew pot and add blended paste, cinnamon, cloves, cardamom and fry until fragrant.
2. Add beef, sugar and salt and stir-fry until meat is evenly coated with paste.
3. Add coconut milk and 1 cup of water and bring it to a boil.
4. Lower heat and allow to simmer until meat is fairly dry and tender (about 1 to 1 and half hours). Stir occasionally.
5. Season with extra salt and sugar if needed.
6. Add sliced kaffir leaves for a fresh citrusy flavor.
7. Dish out and serve.

Corn Bakwan ( bakwan jagung )

Main ingredients :

• Corn beads (its ok if u use the frozen one tho..)
• Flour
• Egg
• Water
• Onion

Additional ingredients :

• Shrimp
• Leek
• Carrot
• Chicken
• any kind of vegetables (except the watery one, such as cucumber, tomato, etc..)

Seasonings : 

• Salt
• Pepper

Others:

• Cooking oil
• Soup spoon
• bowl
• tissue or plain paper

How to make it :

1. If you buy corn (not corn beads), so you must take corn beads one by one, or u can use knife to peel beads from corn.
2. Cut Onion and the other additional ingredients.
3. Put flour and egg(s) in a bowl and mix it until it become a thick batter. You can add water if the batter is too thick..but dont make it too watery..(if it has become too watery, you can add flour again).
4. Put corn beads and ② into that batter (portion of corn beads have to be more than batter).
5. Pour salt and pepper into ④ reasonably and mix.
6. Heat a lot of cooking oil with medium fire.
7. After the cooking oil has become hot, take ⑤ in small amount (you can use soup spoon to measure the amount)  and put it in ⑥.
8. Deep fry ⑦ with medium or small fire until it become light brown.
9. After it become light brown, put it on tissue or plain paper, so ⑧ become not too oily.
10. Put it for a while until it not become too hot.
11. 召し上がり!!! (EAT!!!), more delicious with tomato or chili sauce..

Fried Banana

Ingredients:

• 1 ripe black-skinned plantain or 4 small finger banana (make sure that the banana is sweet)
• 1 egg
• 1 tsp. sugar
• 6 Tbs. flour
• water
• a pinch of salt
• vegetable oil for deep frying

Instructions:

• Place flour in a deep mixing bowl. Make a well in the middle of the flour, and add egg, sugar and salt. Add water little by little. Whisk vigorously until batter is evenly smooth for coating and not too thin. If it is too thin, add more flour.
• Peel plantain or banana and cut in half lengthwise and then cut again with 4-inch width. Dip into batter to coat generously.
• Heat oil in a wok or deep fryer until moderately hot. Place coated plantain or banana in the wok or deep fryer and fry slowly until golden brown and crispy. This usually take approximately 10-15 minutes. Remove bananas from oil, drain on paper napkins and dry well.
• Serve while still warm

Makes 4 servings.

Beef Rica Rica

INGREDIENTS :

· 500 gr beef, wash off and sliced rectangular with thick + ½ cm

· 250 coconut milk, made of ¼ coconut fruit

· 3 tbs cooking oil, for saute

GROUND SEASONING :
• 20 red curly chilies
• 4 cloves of garlic, peel and chopped
• 6 cloves of onion, peel and chopped
• 2 cm alpina galangal root, peeled and grated it
• 2 cm ginger root, peeled and grated it
• ¾ tsp sea salt (or to taste)
• ¼ tsp broth powder (if you like it, option)

ANOTHER SEASONING :
• 2 stalks lemongrass, bruised
• 1 bay leaf
• 1 tomato, cut in 8 pieces

METHOD :
1. Use mortal and pestel or food prosessor, grind all ground seasoning ingredients finely.
2. Preheat 3 tbsp cooking oil, saute ground seasoning until becames fragrant, add lemongrass and bay leaf, saute on until becames fragrant.
3. Put the sliced beef and sliced tomatoes into saute, stir frequently the beef becames half-cook.
4. Pour coconut milk, stir continuously and cook on until its tender and its saute used up.
5. Removed. And, beef tica-rica ready to serve.

Madonese Style Grilled Chicken

This speciality comes from Manado, North Sulawesi. Rica means chilli in local language. This region is well-known as their delicious spicy food.

Ingredients
- 1 whole chicken or 1 kg chicken, cut into 4 or 6 small pieces
- 1-2 tablespoons lime juice
- 2 small fresh tomatoes, cut into small pieces
- 2 Fresh kaffir lime leaves 

- 1 stalk of lemongrass ( sereh / serai ), take the white part only
- Salt to taste
Spice Paste
- 10 red chillies
- 5 bird's eyes chillies
- 5 shallots or 1 small red onion
- 6 cloves of garlic
- 3 teaspoons grated ginger
Directions
1. Marinate the chicken with salt and lime juice and leave them for 15 minutes.
2. Heat 2 tablespoons vegetables oil in a wok over medium heat and sauté the spice paste until fragrant then add the tomatoes, kaffir lime leaves, lemongrass and around 200 water. Add the chicken and cook half-done and the spice absorbed. Set aside.
3. Grill the chicken on a barbeque grill or in an oven over moderate heat until done. When it's done serve with the rest of sauce.
4. Serving suggestion: can be eaten with plain rice (nasi putih), cooked vegetables with grated coconut (urap-urap sayur),  crispy rice flour cracker (rempeyek)

Bubur Ayam

Its good for breakfast ! Want to try ?
All you need are :

Rice
Shrimp Crackers
Chicken (breast meat is best)
Chicken Livers
Parsley
Scallion nee Daun Bawang
Ketchup or sweet soy sauce
Corn Oil

Right, now lets make the porridge
Get rice cooker that you can set to "make porridge" put rice and water as instructed make sure to give some body to porridge (not too runny, this is a no no for Oyo type bubur, body is best, so lessen the water). Add plenty salt and some pepper (you know when to stop adding the salt, just taste it after it's done, add more salt if you like), press cook.
Of course, if you want to stand in hot stove all day, you can put rice, water, salt, pepper in pot then stir stir stir! (you can sit and wait couple minutes in between). Trick: use cooked rice instead of rice grains to cut time, if you do this, lessen the water.

Marinade Chicken liver for sometime with salt, pepper and kecap, then fry in corn oil.

Boil chicken, then once cooked shred.

Cut up parsley and scallion.

Once porridge ready, put it in the bowl, spread topping and kecap manis cap bango in artistic fashion over porridge

Wedang Jahe

This beverage is not only good in taste, also good for your health. Whenever, I feel I'm going to get cold, I will make this tea. Ginger helps our digestion and lower cholesterol. 


All you need is fresh ginger root, water, coconut or palm sugar, raw sugar, and pandan leaves. Coconut or palm sugar can be substituted for brown sugar or honey. In Indonesia, some people mix this beverage with fresh lemongrass and/or cloves. I myself like to add cinnamon stick.


Ingredients:
250 g gingerroots (never substituted for ginger powder, it will ruin the taste)
1 cinnamon sticks
1-2 pandan leaves, knotted
coconut or palm sugar as desired (you can use a half percentage of raw sugar and coconut/palm sugar)


Directions:
1.  Crush or smash ginger with flat part of a cleaver or large knife’s blade until the skin splits and the inner flesh is exposed.

2.  In a large pot, combine all ingredients and bring to a boil. Lower heat and simmer for about 20 minutes. The longer you simmer, the stronger the ginger tea.

Sate Ayam ( chicken sate )

Time for Meat Lovers ! YAY !!!

Sate Ayam is chicken fillet that has been flavored and burned over the coals. It is soft and tasty cuisine make this demand of many people. Moreover, served with peanut sauce which has sweet taste and a spicy. Make this the more delicious cuisine.

Provide the material:
• 250 gr chicken fillet, cut the form of a dice
• 5 cloves of onion
• 3 cloves garlic
• 1 lemon fruit
• ½ tsp pepper powder
• 1 tsp salt
Mashed Onion and garlic. Then added salt, pepper powder and lemon water.
Chicken fillet then mix with a flavor that has to be mashed. Then leave for 15 minutes.
Arrange a few snippets of beef sate with the jab then roasted over live coals.

Make the sauce (Sambal Kacang): Peanut fry and then mashed with red chili and palm sugar. Then enter onion, salt, terasi and water.
Serve chicken sate (Sate Ayam) with the sauce (sambal kacang) and fried onion.

Note : you can change chicken with beef / pork ;) I dont know if Tofu will be good, Never tried that before. :P

Cah kangkung

I have a family in Kentucky. They LOVED it ! haha. Even Mom said, She didnt like Spinach, But WOOT !! She ate it and she Loved it. You should try it sometimes. Probably this weekend is a good time to cook for family ;)
Right now, im using SHRIMP. But if you are not a fan of seafood, you can try MeatBalls or Sausage. For Vegan, Dont worry, you can use TOFU ;)

Ingredients

1	kilogram water spinach, wash the water spinach and shake it dry
½	tablespoon tamarind dissolve in 1 tbsp lukewarm water
1	tablespoon light soy sauce
200	grams medium prawn/shrimp, washed and discarded the heads
1	tablespoon oil for stir frying
	salt as desired
	Spices to be ground:
6	shallots
3	clove garlic
1 ½	tablespoons tauco (salted fermented soy beans)
½	teaspoon terasi udang (dried shrimp paste), toasted
5	red long cayenne peppers

Preparation

Step 1	Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5″ intervals. Leave the top last part of stem intact with the top 2 leaves on.
Step 2	Heat your wok to really HIGH. The key of stir fry is a HOT HOT HOT wok. If you’re using an electric stove, leave the stove on high for about 3-5 minutes with the skillet full of oil sitting on top. Stir fry ground spices and shrimps until fragrant.
Step 3	Add water spinach/morning glory, tamarind mixture, soy sauce and salt (I didn't add any salt). Flip the vegetables and spread out a few times to make sure they evenly cook. They’re done when the leaves are dark green and wilted and the stem is medium green. Don’t overcook, or they’ll taste bad. Remove from heat and enjoy!

food - gado gado

Rice is the staple food in most parts of Indonesia though some variation is found in some of the islands in eastern Indonesia where staple food ranges from corn, sago, cassava to sweet potatoes. But things are changing fast and here also rice is catching them up in popularity.


As Indonesia is an archipelago, fish is one of the favorite food items and various types of fish feature prominently in the diet. Seafood is found in abundance and has great variety such as lobster, oyster, prawns, shrimp, squid, crab, etc. Coconut is ubiquitously available and apart from being used as cooking oil its milk and pulp is used as an ingredient in many dishes. Beef and chicken are widely available; pork is only found in Chinese restaurants or in non-Muslim regions. Coconut, chilli, soy sauce and peanut sauce are common flavourings. 


Some of the major fruits found in Indonesia are jackfruit, durian, starfruit, papaya, pineapple and mango.

Besides traditional Indonesian food, Chinese and Continental dishes are also hugely popular in Indonesia. Many popular fast food joints have also established their chains in major cities of Indonesia.


As an Indonesian, Gado - gado is my favorite food. Here, let me show you how to make it. So where ever you are, you can make it as it deserves to be made. Gado - gado is excellent for lunch or supper, or as one of the dishes in a buffet party !  ( Gee, im drooling right now haha ) 

The sauce:

Sambal Kacang (Peanut Sauce)

The vegetables:

112 g / 4 oz / l cup cabbage or spring greens, shredded
225 g / 8 oz / 2 cups French beans, cut into 1-cm / 1/2-inch lengths
4 medium carrots, peeled and sliced thinly
112 g / 4 oz /1 cup cauliflower florets
112 g / 4 oz / 1 cup beansprouts, washed

For the garnish:

Some lettuce leaves and watercress
2 hard-boiled eggs, quartered
1 medium-size potato, boiled in its skin, then peeled and sliced;
   or 225 g / 8 oz of slices of lontong (optional)
1/2 cucumber, thinly sliced
1 tbsp crisp-fried onions
2 large krupuk, or a handful of fried emping, broken up into small pieces (optional)

Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.

Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.