Mie Ayam Bangka (Bangka Island Chicken Noodle)

If you love noodles then beware, the recipe below is highly addictive.

Ingredients:

Egg noodles (Hokkien Noodles) 1 kg of wet and fresh


Topping:

150 g green cabbage, cut into 3 cm, boiled briefly

150 g of bean sprouts, cleaned

Chicken For Stir-Frying:

2 tbsp vegetable oil

1/2 tsp sesame oil

2 cloves garlic, finely chopped

250 g chicken meat, cut into small

100 g mushroom, chopped

2 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp soy sauce

1/2 tsp pepper

1 tsp salt

150 ml water

Complement:

chicken broth

fried shallots

thinly sliced spring onion


Method:

1. Boil some water

2. Boil noodles until the float. Remove and drain.

3. Put a little vegetable oil or chicken oil and soy sauce in a bowl.

4. Add the hot noodles, stir until blended.


Stir Fried Chicken:

1. Saute garlic until fragrant.

2. Add chicken, stirring until stiff.

3. Add the mushrooms, stirring, until wilted.

4. Add seasonings and water.

5. Cook to boil and slightly dry.

6. Lift.


Serving:

1. Divide the noodles into five sections.

2. Give each bean sprouts, mustard greens, stir fried chicken and sprinkle with fried shallots and spring onion slices.

3. Serve hot with chicken broth.

Indonesian Hot and Sour Duck (Bebek Asam Pedas)

Ingredients:
800 gr duck, cut into 4 parts.

2 tbsp Javanese Tamarind Juice

1 tsp Turmeric powder

2 tbsp Worcestershire sauce

300 ml water

½  tsp salt

2 tbsp margarine, for stir frying.




Blended Spices:

5 dried red chillies

4 cloves garlic

8 shallots

1 cm ginger



Method:

1. Heat margarine, stir fry blended spices until fragrant.

2. Add the duck and stir well.

3. Add turmeric powder and Worcestershire sauce, stir well.

4. Pour the water and tamarind juice and cook gently for 60 minutes until the meat is fully cooked.

5. Lift and Serve.

Opor Ayam (Chicken Coconut Curry)

Ingredients:
* 800g chicken, cut into pieces
* 750 cc coconut milk
* 2 tsp palm sugar
* 1 lemongrass, crush
* 3 lime leaves
* 6 shallots
* 3 cloves garlic
* 5 candlenuts
* 1 tsp pepper corn
* 1 tsp coriander seeds
* 1/2 tsp cumin
* 1 cm galangal
* 2 tsp salt

Directions:

1. Grind shallots, garlic, candlenuts, pepper corn, coriander seeds, cumin, galangal and salt in a blender.
2. Heat oil in a prying pan, fry the ground spices until fragrant.Add coconut milk, water, palm sugar, lemongrass and lime leaves into 1, bring to boil.
3. Add chicken meat and cook until the meat is half-cooked, reduce heat and simmer until well-cooked and the soup mostly evaporates.

Gulai Kikil ( Indonesian Cow's Foot Curry )

 

It takes diligence and persistence to prepare the dish.

If you love slow cook then the dish will pay all of your hard effort.

Ingredients:

1 Foot of cow

4 cups Coconut milk

1 Turmeric leaf

2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".

2 Kaffir lime leaves

1 stalk Lemongrass



Blended spices:

1 tbsp Blended red chilies

2 cm Turmeric

5 pcs Candlenuts

2 cm Laos / Galangal

6 cloves Garlic

10 pcs Shallots


How To:

1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.

2. Remove the bones and then cut the meat into small sizes according to your preference.

3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.

4. Add the meat pieces and cook until the coconut milk thickens and oily.

5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.

6. Lift.

Javanese Beef Soup (Soto Daging Madura)

Ingredients
- 250 g beef meat ( you can also combain with other part as well such as liver, heart, lung, brain)
- 1 stalk of spring onion
- 1 stalk of celery leaf
- 1 stalk of lemongrass
- 2 kaffir lime leaves
- Salt to taste or 1 sdm beef stock powder or 1/2 cube of beef bouillon
- Sugar to taste
- 750 ml water, you can add more if you like (until the meat tender)
Spice Paste
- 5 shallots
- 3 cloves of garlic
- 1 teaspoon shredded fresh ginger
- 1 tablespoon turmeric powder
- 1 teaspoon pepper
Additional Ingredients
- Fried Shallots (Bawang Merah goreng) for garnish- 1 lime
- 2 hard boiled eggs
- 25 gr Soun (bean thread noodles), simmer in hot water to make it softer
- 2 garlic, thinly sliced and fried to give more taste (optional)
Directions
1. Simmer beef in water about 20 minutes, Then take it from the stock, sliced it into small pieces and put it back into stock.

2. Heat 1 tbs. vegetable oil in a wok with medium heat. Stir fry the paste, lemongrass and kaffir lime leaves for a minute or two until fragrant.

3. Then put the fried paste, salt or beef stock and sugar into the broth. Cook andcovered over medium heat until the meat tender. Add more water if it's necessary. Meanwhile, add the celery leaf, spring onion and the fried garlic (crushed it into small pieces).

4. Serve the soup hot, garnished with soun (bean thread noodles), egg, fried shallots and lime slices. Eat with plain rice (nasi putih)

Note : if you want to make the soup thicker, just add 1 tablespoon of rice, simmer to water for sometimes, drain, then grind and mix it with the soup

Meatball (Bakso)

Ingredients
To Make meatballs- 250 gram minced beef
- 35 gram tapioca flour
- 75 gram crushed ice cube
- 2 white eggs
- 3/4 teaspoon baking powder
- 2 tablespoons of fried garlic
- 2 tablespoons fried shallots
- salt and pepper to taste
To make the broth
- 250 gram Beef ribs ( young beef bones are the best to make broth, cooked a day before and store)
- 1/2 teaspoon pepper
- 3 cloves of garlic, crushed and fried
- 1 stalk celery leaf, finely chopped
- 1 stalk onion spring, finely chopped
- Salt to taste
- 750 ml water
Additional Ingredients
- Fried Tofu Meatball (Bakwan Tahu Goreng) but without the peanut sauce, check the recipe here
- Fried meatball (Gorengan Bakso), check the recipe here
- 150 g dried egg noodles, cook and set aside
- Green salad or Bak Choy ( Chinese cabbage or Indonesian : Sawi)
- Fried shallots
- Sweet soy sauce (kecap manis)
- Chilli sauce (sambal)
Directions

1. Mix all ingredients for meatball and grind them in food processor until it's sticky. Then put in fridge for 45 minutes to one hour.

2. Boil some water for cooking the meatball. Scoop with 2 tablespoons and make round ball and drop the meatballs into boiling water. When it's floating, it means it's done. Set aside.

3. Make the broth : boil the beef ribs into 750 ml water, add the salt, pepper and the rest of ingredients. Cook until it's boiling. Then add the meatballs inside.

4. Serve the meatball with cooked egg noodle, green salad, bakwan tahu, gorengan bakso and garnish fried shallots. Add sweet soy sauce and sambal if you like. Then pour with the broth. Eat when it's hot or warm.

Javanese Style Chicken Soup (Soto Ayam)

Ingredients
- Half of chicken or 2 thighs of chicken meat
- 2 boiled eggs, peeled and quartered
- 2 potatoes, thinly sliced and fried to make crisps potatoes
- 2 cm Galangal (Laos/Lengkuas) or 1 tsp of Galangal powder

- 1 Lemon Grass (Sereh/Serai), chopped or 2 tsp of Lemon grass powder

- salt to taste or 1 block/cube chicken seasoning mixture/chicken bouillon (Maggi or Knorr block)

- pepper to taste

- 3 cloves of garlic, thinly sliced and fried to give more taste
- 2 Celery leafs, sliced
- 1 Lime
- 1 Spring onion, finally chopped (optional)
- Fried Shallots to garnish
- 5 cups water
- Poyah *
Spice Paste :
- 3 Shallots
- 4 cloves of Garlic
- 1 cm of fresh Ginger
- 2 tsp of Turmeric
- 5 Candlenuts (Kemiri), or substitute with 6 Almonds
Directions
1. Simmer chicken in water until tender.

2. Heat 1 Tbs. vegetable oil in a wok with medium heat; stir fry the paste for a minute or two until fragrant.

3. Then put lemongrass, galangal, pepper, salt and the fried paste into the chicken stock. Cook covered over medium heat for 25 minutes. Meanwhile, add the celery leafs and the fried garlic (crushed it into small pieces). Turn off the heating and let the chicken inside for about 15 minutes to absorb the flavour. Take the chicken out and let it cool off. Then fried a bit to make it a bit crunchy. When it’s cool off, remove the meat from its bones and thinly slice it into bite-size pieces and discard the bones.

4. To serve, you can do in 2 ways, either :

i. put the Soto into individual soup bowls. Add some of the shredded chicken and eggs, top with crisps potatoes and garnish with poyah and fried shallots. Eat it with plain rice (nasi putih). Serve with sambal soto if you like it spicy.

ii. Prepare plain rice (nasi putih) in plate, then chicken, cabbage or soya bean (if you like), crisps potatoes and eggs. Then pour with hot chicken broth from soto and squeeze it with lime juice. And top add poyah and fried shallots.

* poyah is a powder made from shrimp cracker (krupuk udang), blend together with fried garlic and a pinch of salt. You can make it by yourself.

Cooked Vegetables with Spiced Grated Coconut (Urap-urap Sayur)

Ingredients
- 100 g bean sprouts
- 100 g cabbage, shredded
- 50 g green bean (buncis), cut into 2 cm long
- 100 g spinach, cut into 2 or 3 cm long
- 200 g fresh/dry grated coconut
Spice Paste
- 4 cloves of garlic
- 3 red chillies, seeded
- 2 bird's eyes chillies
- 2 cm Kencur, peeled and sliced
- 50 g Palm sugar
- 4 fresh Kaffir Lime leafs, very finely shredded
- Salt to taste
Directions
1. Grind or blend all spice paste ingredients.

2. Heat oil and sauté the spice paste until fragrant. Then add the grated coconut, mix it well for few minutes, then set aside.

3. Cook all the vegetables, set aside and cool them off.

4. Serve: Combine the vegetables with the spiced grated coconut.

Spicy Dried Anchovies (Kering Teri/Sambal Goreng Teri)

Ingredients
- 150 g dried anchovies
- 250 g potatoes, cut in long narrow strips
- 50 g fried peanut
- 2 Salam leafs (or you can substitute with bay leaves)
- 65 g sugar
- 1 1/2 tablespoon salt
- 25 g tamarind, mix with 100 ml hot water to get a juice
Spice Paste
- 3 shallots
- 2 cloves of garlic
- 4 bird's eyes chillies (you can skip this if you don't like it spicy)
- 2 red chillies, seeded
- 40 g coconut sugar
- 1 teaspoon coriander
- 1 teaspoon galangal powder
Directions
1. Deep fry the potatoes and dried anchovies separately. Set aside
2. Grind or blend the spice paste

3. Heat 1 tablespoon of oil, then sauté the paste with Salam leafs until fragrant.

4. Add the sugar, salt, and tamarind juice and continue cooking until the sauce thickens.

5. Then add the potatoes, dried anchovies, and fried peanut. Mixed them together with the sauce and continue cooking for few minutes.

Grilled Fish with Sambal Dabu-dabu

Ingredients

-  1 medium fish (you can use any fish like seabass or ikan kakap, indian mackarel or ikan tude, Silver/White Pomfrets or ikan Bawal)

For Marinate
* 1st marinate  :

- 3 tablespoons lime juice

- 1 teaspoon salt

** 2nd marinate :

- 4 garlics

- 4 candlenuts, pan-broil

- 2 teaspoons turmeric

- 1/2 cube chicken bouillon

- 1/2 teaspoon popper powder

- salt to taste

- 2 tablespoons olive oil

For sambal dabu-dabu (chillies salad)

- 2 big red chillies

- 3 or more small chillies (cabe rawit)

- 4-5 small tomatoes

- 3 shallots

- lime juice

- pinch of salt

- 4 leafs fresh lime basil (daun kemangi) - optional;

Directions

1. Marinate the fish with 1st marinate. Leave it for 30 minutes.

2. After 30 minutes, clean the fish with water so it won't be too sour.

3. Blend all the ingredients to make paste, then marinate the fish with it. Leave the fish for 1 hour or so ... the more the better.

4. Grill the fish in the oven or charcoal.

5. For sambal dabu: thinly cut the chillies, shallots, and tomatoes thinny. Put them in a bowl, then add salt, lime juice and olive oil.

6. Serving suggestion : pour the sambal dabu over the grilled fish, and serve with steamed rice.

Grilled Fish (Ikan Bakar)

Ingredients

- 1 whole fish, cleaned

- 1 tablespoon lime juice

- 1 tablespoon sweet soy sauce (kecap manis)

- 25 g margarine

For marinate the fish

- 3 Candlenuts (Kemiri)

- 3 shallots

- 2 cloves of garlic

- 1 tablespoon turmeric powder

- 1 teaspoon coriander

- salt to taste

- 1 tablespoon of vegetable oil

Directions

1. Clean the fish and make cutlets around it. Pour the lime juice over it to reduce the fishy smell.

2. Blend or grind all marinate ingredients. Then use it to marinate the fish. Set aside for at least 1 hour.

3. When the marinate is absorb enough, grill the fish and brush it with marinate leftover.

4. When the fish is about to be ready, brush with sweet soy sauce (kecap manis) and margarine. Continue grilling until it's cooked.

5 Serve with warm plain rice (nasi putih), cucumber, and sambal badjak or sambal terasi

Tips: you can grill the fish by wrapping it with Banana leaf (daun Pisang) so that the skin won't be stick into the grill appliances.

Spicey Beef in Coconut (Beef Rendang)

This is one of the most popular Indonesian dhises, which originated in Padang, West Sumatra, and features chucnks of beef stewed in coconut and spices.

 

Ingredients:
2 lbs (1 kg) top round or stewing beef
2 tablespoons oil
2 cup s (500 ml) coconut cream or 3 cups (750 ml) thick coconut milk
3 salam  leaves
3 kaffir lime leaves
3 fresh turmeric leaves (optional)
1 cinammon stick
2 tablespoons shaved palm sugar or dark brown sugar
2 teaspoons salt
Crispy Fried Shallots (page 34), to garnish
Spice Paste
1 teaspoon black peppercorns
3 in (8 cm) fresh galangal, peeled and sliced
2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced
2 in (5 cm) fresh ginger, peeled ad sliced
6 to 8 red finger-length chilies, deseeded
12 shallots, peeled
10 cloves garlic, peeled
Cooking Direction:

1. Prepare the Crispy Fried Shallots (see our Pickles, Sambal and Dipping Sauces)
2. Cut the beef into bite-sized chunks and set aside
3. Make the spice paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning
4. Heat the oil in a work high heat and stir-fry the Spice Paste until fragrant, 1 to 2 minutes. Add the beef chunck and all the other ingredients, except the Creispy Fried Shallots, and bring to aboil, stirring constantly. Reduced the heat to medium and simmer uncovered for about 1 hour, then reduce the heat to low and continue simmering for 1 more hour, stirring from time to time until the meat is very tender and most of the liquid has evaroted. By this time, the oil will have separated from the milk. Continue to stir-fry the beef in this oil for about 25 minutes until it turns a dark brown color, ten remove from the heat.

Karedok Raw Vegetable Salad with Palm Sugar Dressing

The Sundanese of west java are renowned for their love of vegetables, both raw and cooked, and often eat them as between-meal snacks. Serve Karedok with rice as part of main meal.

 

Ingredients:
¼ head round cabbage
1 small cucumber
2 cups (100 g) bean sprouts, seed coats and tail discarded
1 slender Asian eggplant, thinly sliced
1 cup (100 g) thinly sliced green beans
2 tablespoons Crispy Fried Shallots (see our sambal recipes), to garnish
Krupuk Shrimp crakers (see our sambal recipes) to serve
Karedok Dressing:
1 in (2 ½ cm) fresh kencur root, peeled and sliced
3 to 4 red finger-length chilies, deseeded
3 cloves garlic, peleed
3 tablespons shaved palm sugar or dark brown sugar
½ teaspoon dried shrimp paste (trasi), dry roasted
2 tablespoons tamarind juice (see our recipes sambal)
2 tablespoons warm water
1 teaspoon salt
Cooking Directions:

1. Prepare the Crispy Fried Shallots by following the recipe on sambal categories
2. To make Karedok Dressing grind all the ingredients to a smooth paste in a mortar or blender. Set aside
3. Separate the cabbage leaves, rinse well and shake dry, then slice them wise and slice the quarters across very thinly. Place in the bowl with the cabbage. Rinse and drain the bean sprouts and place in the bowl. Add the eggplant and green beans
4. Pour the dressing over the vegetables and toss well. Garnish with Crispy Fried Shallots and serve with krupuk.

Recipes for Grilled Lamb

Grilled Lamb Recipe
5 pounds boned lamb roast
4 tablespoons minced garlic
2 teaspoons ground cinnamon
1 tablespoon ground allspice
1 cup fresh mint leaves, torn
1/4 cup extra virgin olive oil
1. Prepare a grill.

2. Place lamb in a 13 x 9-inch microwave-safe baking dish.
3. In a small bowl, mix together garlic, cinnamon, allspice, mint and olive oil. Spread evenly over the lamb. Cover and microwave on medium for about 20 minutes, or until the internal temperature reaches 110° to 120°F.
4. Remove the lamb to a grill and cook on medium-high until the surface blackens and the meat is tender (a meat thermometer should register 155° for medium). Let stand for at least 10 minutes before carving. Makes 10 servings.

Lime Basted Lamb Kebabs Recipe
3/4 cup lime juice
1/3 cup granulated sugar
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro leaves
1 teaspoon crushed dried rosemary
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lamb, cut into 1-inch cubes
1 (16-ounce) package frozen pearl onions
4 peaches, pitted and quartered
8 (10-inch) bamboo skewers

1. In a large plastic bag or bowl with a lid, combine lime juice, sugar, olive oil, cilantro, rosemary, garlic, salt and pepper. Remove 1/2 cup marinade; set aside for basting. Add lamb and onions; close plastic bag or place lid on securely. Refrigerate for 30 minutes, turning the bag or stirring every 10 minutes.
2. Preheat grill.
3. Remove lamb and onions from marinade. Thread lamb, onions and peaches onto 8 skewers. Grill for 10 to 15 minutes, or until done, basting with reserved marinade. Serve hot.

Minted Lamb Kebabs Recipe
1 (12-ounce) jar mint jelly, divided use
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 pound boneless leg of lamb, cut into cubes
2 zucchini, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut in wedges
8 mushrooms

1. Combine 1/2 cup jelly, rosemary and black pepper in small  saucepan. Cook over low heat until jelly is melted. Cool; transfer to medium bowl. Add lamb; cover and refrigerate for 2 hours.
2. Preheat grill or broiler.
3. Thread lamb and vegetables alternately on skewers. Grill or broil to desired degree, brushing with remaining jelly and turning skewers frequently.

Persian Lamb Kebabs Recipe
1/2 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
6 bay leaves
2 pounds lamb, cubed
4 tomatoes, cut in large chunks
2 green bell peppers, seeded and cut in large chunks
2 eggplants, cut in large chunks

1. Combine oil, lemon juice, garlic, salt, pepper and bay leaves in a medium bowl. Add lamb and marinate for 4 to 5 hours in the refrigerator, turning once to coat meat.
2. Prepare grill for cooking.
3. Thread lamb and bay leaves, alternating with tomatoes, bell peppers, and eggplant onto skewers. Brush with marinade. Grill over medium-high heat until lamb is brown and cooked through, about 5 minutes on each side. Serve hot.

Grilled beef ribs (Steak Iga Bakar)

 Ingredient:
1 recipe boiled beef ribs

Spice Rub:
5 cloves garlic
10 pcs red onion
2 red chilli
½ teaspoon salt
1 tsp coriander
1 tsp brown sugar
3 btr hazelnut
1 cm ginger
1 cm kencur
3 tablespoons oil

Steak Sauce:
2 tablespoons oil
10 pcs red onion, puree
5 cloves garlic, crushed
50 g onion, chopped
25 gr flour
250 ml broth soup
125 ml water stew curry
100 ml tomato sauce
25 ml soy sauce
1 teaspoon salt
1 tsp pepper

Complement:
150 g French fries
100 gr hive bean

Directions:

1. Spice Rub: blend all ingredients. Stir fry ground ingredients until fragrant and cooked. Remove and set aside.
2. Sauce: heat oil, saute onion, garlic and onion until fragrant. Stir together flour, add broth and curry cooking water, cook until thick. Add tomato sauce, soy sauce, salt, pepper and stir well.
3. Brush the ribs with spices, grilled over coals until lightly browned. Serve ribs with sauce and complement.

For 6 People

Beef Soup with Chilies and Tamarind – Daging Balacan

This soup from timor in eastern Indonesia has a wodersweet-sour edge to it

 

Ingredients:
8 cups (2 liters) water
2 lbs (1 kg) top round or sweeting beef
3 tablespoons oil
5 shallots, peeled
1 teaspoon dried shrimp paste (trasi), dry roasted
2 tablespoons shaved palm sugar or dark brown sugar
1 tablespoon sweet Indonesian soy sauce (kecap manis)
2 tablespoon tamarind juice
1 teaspoons  salt
2 to 3 red finger-length chilies, deseeded and sliced into strips
2 spring onions, cut into short lengths
Cooking Direction:

1. Bring the water to a boil in a large pot. Add the beef, reduce the heat to low and simmer until the meat is half cooked, about 15 minutes. Turn off the heat. Remove the beef from the stock and drain. Strain and reserve the stock
2. When cool enough to handle, cut the beef into cubes. Heat 2 tablespoons, of the oil over medium heat in a skillet and pan-fry the beef until cooked, 2 to 3 minutes. Remove from the heat and set aside
3. Grind the shallots, garlic, dried shrimp paste and sugar to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside
4. Heat the remaining oil in a wok over medium heat and stir-fry the ground paste until fragrant, 3 to 5 minutes, add the beef cubes and sweet Indonesian paste, until the beef Is tender, 10 to 15 minutes. Adjust the taste with more salt or tamarind juice as desired, stri in the sliced chilies and spring onions, and remove from the heat. Serve hot.

Fish Stew with Lemongrass and Turmeric – Kepala Ikan

 

Ingredients:
1 ½ lbs (700 g) whole snapper, tuna or sea bream, or fish fillets
1 tablespoons oil
4 cups (1 liter) water
1 teaspoon salt
3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised
5 kaffir lime leaves
2 red finger-length chilies, sliced
2 spring onions,cut into lengths
Crispy Fried Shallots – see our sambals categories-
Spice paste
1 ½ in (4 cm) fresh turmeric, peeled and sliced, or 1 ½ teaspoons ground
2 in (5 cm) ginger, peeled and sliced
2 to 3 red finger-length chilies, deseeded
6 shallots, peeled
3 cloves garlic, peeled
Cooking Directions:

1. If using whole fish, scale, gut  and clean the fish, then make several shallow diagonal slits on each side
2. Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning
3. Heat the oil in a wok over high heat and stir-fry the Spice Paste for 1 to 2 minutes until fragrant. Add the water, salt,lemongrass and kaffir lime leaves, and bring to a boil. Add the fish is cooked, 7 to  10 minutes. Adjust the taste with more salt or water as desired and remove from the heat.
4. Transfer to a serving platter and serve hot  with stearned rice, garnished with sliced chili, spring onions and Crispy Fried Shallots (if using).

Gudeg Jogja Recipe

 

 Ingredients:

- 3 cans of young jackfruit (young jack fruit)
- 1 can coconut milk
- 800 ml of water and tea
- boiled eggs taste (ngrebusnya do not run as long as solid aja), skinned
- know the white / out skin (optional)
- 125 grams of brown sugar, coarse combed
- 1 tablespoon cooking oil
- bay leaves to taste

Spices that are:
- 6 garlic
- 1 / 2 red onion
- 2 tsp coriander seeds
- 3 / 4 tsp cumin
- 1 tablespoon salt
- galangal taste
- 1 stalk lemongrass (white part grab)

Sambal Paste:
- red chilli / cayenne pepper / dried chili (but boiled first) to taste
- salt to taste
- paste to taste
- brown sugar to taste
- tomato taste (fried first)

 Cooking Directions: 1.Nangka filtered and washed, because the water preserved to make a sour taste.
2. Stir-fry ground ingredients until fragrant, put brown sugar and bay leaves.
3. Enter the jackfruit and boiled eggs, stirring until thoroughly blended with spices.
4. Add coconut milk and water until all jackfruit tea and eggs submerged.
5. Cover the pan and cook over open fires kecil.Jangan often, just 1 / 2 hours.
6. Kalo is long enough to try diicipi have to taste what is not.
7. Enter to know when the water left over a half, so know not too hard.
8. Cook until the water is low / almost dry.
9. Ready to serve and eat with hot white rice and sambal shrimp paste, or it could be with meat or chicken as a side dish Empal enhancements.

How to Make Sambel Paste:
1. Blend all ingredients.
2. Saute with a little oil until slightly dry.

Mie Ala Hongkong

 

 Hong Kong Noodle is included in the process of cooking simple, but the taste makes the tongue swaying.

Ingredients Noodles a la Hong Kong:

     * wet noodles, 150 grams
     * Chicken sweet, 75 grams, cut into thin lengthwise
     * shitake mushrooms, 5 grams
     * mustard greens, 10 grams, then cut siangi
     * sprouts, 5 grams, siangi
     * fried onions, to taste

Spices Noodles a la Hong Kong:

     * Salt, 1 / 2 teaspoon
     * Pepper powder, 1 / 4 teaspoon
     * Oil onion, 1 tablespoon

How to make Noodles a la Hong Kong:

    1. Boil noodles with cabbage and bean sprouts for 3 minutes, remove and drain.
    2. Mix all ingredients in a serving bowl, add noodles. Mix well.
    3. Arrange chicken and shitake mushrooms over noodles, sprinkle with fried onions. Serve.

Recipe for 1 serving Hong Kong-style noodles