Javanese Fried Rice (Nasi Goreng Jawa)

Ingredients
1 Chicken fillet, cut into small pieces
2 plates of cold cooked rice
2 tablespoons of oil
100 g cabbage, shredded
2 eggs
Ready use fried Shallot/Onions
Spice Paste
3 shallots or 1 medium onion, peeled and sliced
2 cloves of garlic, peeled and sliced
2 red chillies, seeded
2 eye’s bird chillies (optional)
1/2 medium fresh tomato
2 tablespoon sweet soy sauce ( kecap manis )
Salt to taste
Directions
1. Blend or grind the spice paste. Set aside.
2. Gently beat the eggs together with salt, then heat up the frying pan with 1 tablespoon of oil and pour the egg mixture into the centre of the pan. Cook over a medium heat for few minutes. Set aside. When it's cold, roll the omelette then cut into small pieces.
3. In remaining oil, fry the chicken until colour turn into light brown or cooked. And then sauté the spice paste until fragrant, add the cabbage. Cook for few minutes. After that bring the rice to fry, add sweet soy sauce and stir constantly until well mixed and heated through.
4. Serve and garnished with fried shallot and omelette, if liked with  fresh vegetables pickles ( Acar Mentah ) and krupuk ( crakers )

Jakartanese Mixed Rice (Nasi Uduk)

Serving for 4 people
Ingredients
- 250 g rice, washed and strained
- 300 ml coconut milk
- 1/2 teaspoon salt
- 1 Salaam leaf (Daun Salam/Indian Bay Leaves)
- 1 Pandan leaf (optional)
- 1/2 teaspoon coriander powder

Peanut sauce
- 50 g fried peanut
- 1 red chilli
- 3 bird's eyes chillies (depend on your favour)
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 tablespoon vinegar (or you can substitute with tamarind juice)
- 75 ml water
Additional Ingredients
- Fried Teri Medan (dried anchovies)
- Fried peanut
- Fried shallot
- Fried emping belinjo cracker
- Omelette
Directions
1. Wash and drain the rice in a sieve or colander.

2. Steam the rice until half cooked (about 15-20 minutes), then move it to the deep pot.

3. Boil the coconut milk together with Salaam leaf, coriander powder and salt. Then pour into the rice until 1 finger joint above the rice.

4. Cook and stir, with low heat until all the coconut milk absorbed.

5. Then steam the rice until cook.

6. Make the peanut sauce by grinding all the ingredients (except water) to make a paste, then add the water and cook it for sometime until the sauce is thicken.

7. Remove the leaf before serving. Serve with fried chicken omelette, fried peanut, kering tempe, fried chicken, give fried anchovies and fried shallot on the top of the rice. Garnish with raw cucumber and emping cracker. Serve with peanut sauce and sambal terasi.

If you have a rice cooker, you can do it much easier:

1. Wash and drain the rice in a sieve or colander

2. Put rice and all other ingredients (coconut milk, Salaam leaf, coriander powder and salt) in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.

Yellow Rice ( Nasi Kuning Komplit )

Ingredients

- 3 cups of basmati/jasmine rice
- 5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as a subtitute)
- 2 cups of thick coconut milk
- 2 cups of water
- 2 Salam leafs (you can use a bayleaf as a subtitute)
- 2 kaffir lime leaves
- 1 Lemon grass, bruised ( or 2 tablespoon of lemon grass powder)
- 1 teaspoons salt
Directions
1. Wash and drain the rice in a sieve or colander

2. Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.

3. Put rice, turmeric water and all other ingredients in a heavy saucepan. Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum and cook until the rice is done.

4. Remove all the leafs before serving. Serve with different kind of side dishes such as fried chicken kering tempe, perkedel (potato croquettes), and acar kuning.

Helpful hints : If the rice seems to be too dry before the grains are soft and swollen, sprinkle with a little more water and continue cooking.

If you have a rice cooker, you can do it easier :
1. Wash and drain the rice in a sieve or colander

2. Put the fresh turmeric in a blender with 1/4 cup water and process until fine. Strain through a sieve, pushing to extact all the juice. Measure 2 tablespoons and discard the rest. If fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2 tablespoons of water.

3. Put rice, turmeric water and all other ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.

Lontong Balap Recipe

Ingredient :
5 pieces of rice cake, cut into pieces
100 grams of bean sprouts
200 grams know fried, cut into pieces
10 pieces of meatball lentho or cassava, cut into pieces

Lentho Material:

250 grams of grated cassava
Tolo 50 grams of beans, boiled until tender
1 leek, thinly sliced
salt to taste
oil for frying

Soup Lontong:

Material sauce:

250 grams of lean meat
water to boil meat
2 tablespoons cooking oil
3 tablespoons chopped onion
1 ltr water meat broth from boiling water
seasonings to taste

Seasoning sauce smoothed

3 cloves garlic
5 shallot
1 teaspoon pepper
1 / 4 teaspoon nutmeg
salt to taste

Directions:

Create lentho. Mix all ingredients and form a round flat. Fry until golden brown.
For gravy. Boil meat in water until done to make the broth, take 1liter for sauce, set aside, which has been cooked meat cut into small pieces, set aside.
Heat oil and saute the scallions that have been mashed together herbs. Pour broth and pieces of meat, put soy sauce and seasonings, stir well, cook until boiling. Enter the bean sprouts, cook briefly, lift, then drain and set aside.
Place on a plate or bowl, lontong, lentho, sprouts, and knew then flush with gravy.

Rujak Cingur Recipe - Surabaya

Ingredients:

100 grams of kale without stem
100 grams of bean sprouts, siangi
250 grams cingur
taste fried tempeh, cut into
taste fried tofu, cut into
200 grams of cow kikil
100 grams of rice cake

Peanut sauce:
100 grams peanuts, toasted
60 grams brown sugar
2 tablespoons shrimp paste
1 banana rock / klutuk, sliced
1 clove garlic, fried
salt to taste
75 ml of acid water

Directions:
1. Rinse kikil and cingur cow, boil until cooked and tender. Remove and drain, and cut into pieces.
2. Rinse each vegetable, boiled separately until cooked, set aside.

3. Seasonings Nuts: peanuts mix, brown sugar, banana, stone, garlic, salt, and paste, puree, pour the tamarind water and stir well.

4. Arrange boiled vegetables, kikil, tofu, tempeh, cingur, rice cake, in a serving dish.

5. Serve with peanut sauce.

Serves 2
Good luck!

Tahu Campur Recipe - Surabaya

 Ingredients:
- Meat rawonan, balungan, muscle
- Toge
- Tofu
- meatball cassava
- Lettuce
- yellow noodles
- Petis
- Sambel milled pepper
- shrimp chips unyil

Seasoning sauce:

Red and white onions, kunit, ginger, red chilies, lemongrass, lime leaves, cumin, laos, coriander, pepper, hazelnut little, brown sugar, white sugar, salt (not use cumin jg not papa)

Meatball cassava:
- Cassava in mashed / grated
- red + white onion, turmeric, tumbar, pepper, sugar, salt
All the ingredients are mixed together just as it makes meatball trus in fried potatoes.


Tips:

In order to paste it feels more comfortable and durable must be cooked longer do I mix / cook to paste no. 1 and ordinary paste together. Add garlic, brown sugar, white sugar, salt, soy sauce and water. Cook until the batter is bubbling paste.

Suggestions:
To add flavor & selling points other than use paper wrappings also use banana leaves.

Best wishes.

Tahu Tek Recipe - Surabaya

Ingredients:

1 piece (300 g) tofu, cut into pieces
2 eggs chicken
1 teaspoon salt
Sauce:
2 tablespoons soy sauce
150 ml water
1 tablespoon shrimp paste
Blend:
2 tbsp fried peanuts
1 clove garlic
2 pieces chili sauce
1 teaspoon salt
Complement:
bean sprouts
thinly sliced ​​scallions
thinly sliced ​​celery
fried onion

Method:

     Beat eggs with salt and pepper until blended.
     Mix sliced ​​knew with eggs until blended.
     For those into 4 pieces and fry the pancakes until cooked on both sides. Lift.
     Sauce: Stir the ground spices with other sauce ingredients until blended.
     Put out an egg on a serving plate.
     Give complementary and flush with the sauce.
     Serve immediately.

For 6 people

Milkfish Recipes Bumbu Bali - Bali

Ingredients:

     500 grams of milkfish (@ 250 grams)
     1 whole lemon, take the water
     2 tsp salt
     Enough oil, for sauteing and frying

Puree

     6 red onions
     4 cloves garlic
     7 pieces of red pepper curls
     4 large red chilies, seeded
     3 cm ginger
     1 teaspoon salt
     3 tablespoons soy sauce
     1 tsp sugar
     150 ml water

How to make

clean milkfish, cut into three parts. Marinate with lemon juice and salt. Fry fish until golden brown, remove and drain. stir-fry ground ingredients until fragrant and cooked. Add soy sauce, sugar, salt, and water. Cook until sauce thickens. enter milkfish fry, cook briefly while stir well, remove from heat.

For 4 people

Mortar recipes carp (WEST JAVA)

 

Ingredients:

     500 grams of carp (the contents of 2 tails)
     1 teaspoon lemon juice
     1 teaspoon salt
     3 stalks basil, take daunya
     Enough oil, for frying

Condiment

     4 red onions, roasted
     6 fruit chili sauce, grilled
     4 pieces of curly red peppers, roasted
     ½ teaspoon shrimp paste, roasted
     3 cm kencur
     ½ teaspoon salt
     2 tsp sugar
     1 piece of lime, take the water

How to make

clean the fish, wash and drain. Marinate the fish with lime juice and salt, let stand for 15 minutes. fry fish until cooked, remove and drain. Blend all sauce ingredients, then add lime water, stir well. fried carp put on top of chili before, penyet-penyet until sauces adhere. Sprinkle with basil leaves, serve.

For 2 people

Tip: in addition to burnt, sauce ingredients can also be fried with little oil.

Krengsengan Kambing Recipe – East Java

  

Ingredients:

     500 grams of goat meat, cut into pieces
     800 ml of water to boil
     2 tablespoons shrimp paste
     2 tablespoons soy sauce

Puree

     10 grains of red onion
     5 cloves garlic
     5 pieces of curly red chili
     1 teaspoon pepper granules
     2 tsp salt
     80 ml ​​cooking oil
     3 pieces of red chili, sliced ​​thin oblique, saute briefly
     2 tablespoons fried onions for topping

How to make

stirring pieces of goat meat with shrimp paste, soy sauce, and seasoning the mashed. Give water, then cook       until meat is tender and the water began to decrease.
enter a cooking oil, stir and continue cooking over low heat until meat is tender. Lift
kerengsengan sprinkle with sauteed red peppers and fried onions.

Recipes Kerengsengan

Ingredients:

500 grams beef brisket
3 tablespoons cooking oil

Puree

7 red onions
3 cloves garlic
4 cloves red pepper curls
½ tsp grain
1 tomato
2 tsp salt

2 tbsp paste
2 tablespoons soy sauce
850 ml water
2 large red chilies, seeded oblique slice thinly, sauté briefly
Fried onions for topping

How to Make

cut into pieces of meat, then set aside. Heat oil and sauté ground spices until fragrant. Enter your chops. Stir and cook until juicy.
Add paste, soy sauce, and water. Stir well, cook meat until cooked and tender meat. Add sliced ​​red pepper, stir briefly, then remove from heat. Sprinkle with fried onions.

For 4 People

Recipes for Asian Beef Kabobs

Asian Beef Kabobs Recipe
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions

Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl. Reserve half to use as dipping sauce. Add remaining marinade to plastic bag. Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each green onion into 3 pieces, each piece about 1  1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain off water.
6. Thread meat cubes onto skewers, alternating meat pieces with corn, zucchini and green onions. Brush once with marinade from plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until vegetables are cooked and meat thermometer inserted in meat registers 145*F (60*C) for medium-rare. Serve with reserved marinade for dipping and hot cooked rice, if desired.

Makes 6 servings.

Breaded lamb chops with grilled vegetables and polenta BBQ recipe

 

 

This family-style recipe embodies the splendour of home cooking: simple, yet oh so tasty.

Ingredients

For the vegetables

• 1 14-oz can artichoke hearts
  
• 4 plum tomatoes, cut in half
  
• 2 baby eggplants, cut in half
  
• 1 small onion, divided into four wedges
  
• 1/4 cup olive oil
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 teaspoon fresh thyme
  
• 1 teaspoon white balsamic vinegar
  
• Juice of 1 lemon
  
• 1/2 cup chicken broth
  

For the polenta

• 3 cups chicken broth
  
• 2 tablespoons butter
  
• 3/4 cup instant polenta
  
• 1/2 cup sour cream
  
  

For the chops

• 1/2 cup bread crumbs
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon fresh ground pepper
  
• 8 lamb chops, about 1-1/2" thick
  

Method

• To make the vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.
  
• Remove vegetables from the bowl, shaking off excess marinade. Grill over Direct Medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.
  
• To prepare the polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil. Add polenta and stir well. Reduce heat and simmer for 12 minutes, covered. Remove from heat and stir in sour cream.
  
• To grill the chops: In a small bowl, mix together the bread crumbs, salt, and pepper. Roll each lamb chop in the breadcrumb mixture. Grill chops over Direct Medium heat for 9 minutes for medium-rare, turning once halfway through grilling time. Serve with creamy polenta and grilled vegetables.

Makes 4 servings.