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.