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.

Lobster in Yellow Sauce – Udang Pantung Kuning

Ingredients:
4 small lobster (about 1 lbs/500 g each)
6 cups (1 ½ liters) water
2 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
2 kaffir lime leaves
¼ teaspoon white vinegar
1 ½ cups (375 ml) coconut cream
1 teaspoon salt
Crispy Fried Shallots – see our sambal categories
Spice Paste
3 candlenuts, roughly chopped
2 to 3 red finger-length chilies
5 shallots, peeled
3 cloves garlic, peeled
2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teapoons ground turmeric
2 in (5 cm) ginger, peeled and sliced, or 2 teaspoon ground turmeric
1 ½ teaspoons coriander seeds
1 ½ teaspoon dried shrimp paste (trasi), dry-roasted – see our sambal
2 tablespoons oil
1 salam leaf
2 table spoons tamarind juice – see our samabal catagories
Cooking directions:

1. Prepare the Crispy Fried Shallots by following the recipe on sambals categories
2. Scrub and clean the lobster. Bring the water to a boil over medium heat in a pot, add the lobster. Bring the water to a boil over medium heat  from the heat and immedietly plunge them into a basin of iced water for 1 minute to cool. Strain and reserve the stock. Drain the lobster and remove the meat from the shells. Discard the shells.
3. Prepare the Spice Paste by grinding all the ingredients (except the oil, salam  leaf and tamarind juice) to a smooth paste in a mortar or blender adding a little oil if necessary to keep the mixture turning. Heat the oil over medium in a wok or skillet and stir-fry the Spice Paste until fragrant, 3 to 5 minutes, then add the salam leaf and tamarind juice and simmer for about 2 minutes, then remove from the heat. Set a side.

Grilled Sandwiches Recipes

Sandwiches or sandwich Indonesian language is the food in the form of two slices of bread a pinch of meat, vegetables, cheese or a variety of friends eating the bread and sauce usually flavored or so it feels better. Various types of bread can be used for sandwiches and depended on the content, the surface of the bread is usually dioles little mayonnaise, butter, margarine or olive oil that functions as an adhesive and flavor enhancer.
In a country with a population who are not eating rice, sandwiches are usually taken to school or to the office in a box called the lunchbox or in a brown paper bag called a brown bag (sandwich bags) to be enjoyed as lunch.
Suitable for breakfast, for lunch, especially for children who are still in school. Way too easy, and serve it fast enough. For the filling can be kreasikan according to taste.

Fuel Sandwich Bread Ingredients:

    * 8 sheets of white bread.
    * 2 tablespoons margarine, to spread.
Bread Sandwich Filling Materials Fuel:

    * 250 grams of canned tuna. / Can be replaced with cingcang beef or chicken or sausage
    * 2 hard boiled eggs, peeled, finely chopped.
    * 4 slices of cheese.
Sandwich Sauce Ingredients:

    * 5 tablespoons mayonnaise.
    * 2 tablespoons of tomato sauce.
    * 2 tablespoons sweetened condensed milk.
    * ¼ teaspoon pepper powder.
    * ¼ teaspoon salt.
Supplementary Material Sandwich:

    * Leaf lettuce, sliced tomato, sliced onion.
How to Make Sandwich Bread Fuel:

1. Print bread into interesting shapes (eg dinosaurs), then bake until browned.
2. Make the sauce: Mix mayonnaise with tomato sauce and sweetened condensed milk. Mix well and set aside.
3. Make it: Mix the tuna and chopped egg. Then mix with the sauce. Mix well.
4. Take a piece of bread, spread with margarine. Put lettuce, sliced onions, mix the contents, tomatoes, cheese slices and cover again with the bread. Serve.

 

To 4 pieces.

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

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.

Black Forest Egg White

Cake Ingredients:  
- 300 grams egg whites
- 1 / 2 teaspoon salt
- 150 grams sugar
- 1 / 2 tbsp emulsifier (SP / TBM)
- 150 grams cake flour
- 30 grams of cocoa powder
- 1 / 2 teaspoon baking powder
- 100 grams of margarine, melted
- 1 / 2 teaspoon brown paste

Contents Ingredients:
- 150 m water
- 10 grams of dark cherry jam
- 1 / 2 tbsp flour maiena and 1 / 2 tbsp water, dissolved

Syrup Ingredients (stir until dissolved):
- 1 tablespoon granulated sugar
- 2 tablespoons hot water
- 1 / 2 tsp Essen

Toping Ingredients:
- 300 grams of butter cream
- 150 grams dark cooking chocolate, grated coarse


Directions:

1. Cake: Beat ptih eggs, salt, sand and emulsifier GLA until fluffy. Enter the flour, cocoa powder and baking powder as she sifted and mix evenly.
2. Add magarin melt and brown a little pasta, stirring gently.
3. Pour in baking pan 20 cm diameter spherical height 7 cm which dialas paper thin sown bread and wheat flour.
4. Oven 35 minutes with a fire under temperature of 180 ° C until cooked.
5. 3 Split cake. Set aside.
6. Content: boiled water, not cherry jam and cornstarch solution, stirring frequently, until thickened.
7. Take a piece of cakr. Spread syrup. Spread butter cream. Lightly spoon the contents on it. Cover with cake. Apply sorup. Apply a thin layer of butter cream. Topical content. Cover again with the cake.
8. Rub the entire surface of cake with butercream. Sprinkle shaved chocolate cooking.

For 16 pieces

Apple Pie Tested Recipe

CRUST (recipe makes one double crust):

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

• Measure the flour, sugar and salt togetherl.  Stir to combine.
• Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.  Don't over mix them.
• Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
• Turn the dough onto a lightly floured surface, knead it together, then divide in half.  
• Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
• Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
• Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
• Add filling (see below)
• Roll out the second ball of dough and cover top.  Use a fork or your fingers to pinch the edges together.  cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

• Heat oven to 425 degrees.
• Peel, core and slice the apples.  Try to keep the size of the slices even.
• Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
• Stir in apples.
• Pour into pastry-lined pie plate.
• Dot with margarine.
• Cover with top crust and seal the edges. Cut slits in the top. 
• OPTIONAL:  Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
  • Remove foil during last 15 minutes of baking.
• Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Blueberry Pie

Ingredients

• Crust:
• 1 1/2  cups  all-purpose flour, divided
• 1/2  cup  ice water
• 1 1/2  teaspoons  sugar
• 1/4  teaspoon  salt
• 4 1/2  tablespoons  vegetable shortening
• Cooking spray
• Filling:
• 1  cup  sugar, divided
• 3 1/2  tablespoons  cornstarch
• 1/8  teaspoon  salt
• 6  cups  fresh blueberries
• 1 1/2  tablespoons  butter or stick margarine, melted
• 3/4  teaspoon  vanilla extract

Preparation

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 1/4 cups flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist. Gently press two-thirds of dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 12-inch circle. Press remaining dough into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough into a 9-inch circle. Freeze both portions of dough 10 minutes. Working with larger portion of dough, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap.

To prepare the filling, combine 3/4 cup plus 3 tablespoons sugar, cornstarch, and 1/8 teaspoon salt in a bowl, and sprinkle over blueberries. Toss gently. Stir in butter and vanilla. Spoon blueberry mixture into crust.

Preheat oven to 375°.

Remove top sheet of plastic wrap from remaining dough. Cut dough into 6 (1 1/2-inch) strips. Gently remove dough strips from bottom sheet of plastic wrap; arrange in a lattice design over blueberry mixture. Seal dough strips to edge of crust. Place pie on a baking sheet covered with foil. Sprinkle lattice with 1 tablespoon sugar.

Bake at 375° for 1 hour and 15 minutes or until crust is browned and filling is bubbly. Cool on a wire rack.

Vegetable Pecel (A Nutrient-Dense Indonesian Food)

Recipes II

    250 g squash
    200 g long beans
    120 g bean sprouts
    200 g bok choy
    170 g cabbage
    500 g white rice or brown rice
 
Method:

Clean and wash beans and cabbage before the cut. Do not cut too small or too big. Prepare a steamer. After the water boils. Enter pieces long beans, cabbage, bean sprouts, bok choy. Steam for approximately 3-5 minutes. For squash, washed, halved. Can be steamed until cooked or boiled in boiling water about 3 minutes. Remove and drain. Cut according to taste. Prepare in a serving dish, add white rice or brown rice 1 scoop or 1 cup. Add sauce and soy sauce to taste pecel. 

Nutritional value per serving

    Energy: 273.2 kcal
    Fat: 0.8 g
    Carbohydrates: 56.4 g
    Fiber: 7.5 g
    Protein: 10.1 g 

Tips and Advice

The number of ingredients in the recipe is not the main criterion. Berkreasilah with the number and type of vegetables used, for example using tomatoes, radishes, sweet potatoes, lettuce, spinach, and others. To complement the protein source can add ingredients such as boiled eggs, tempeh, beef, chicken, or fish, which must also be processed in a healthy way. Avoid boiling vegetables if not needed, because most vitamins and minerals will dissolve into the cooking water. Food is cooked in advance will be more easily absorbed by the body's nutrients, and also can kill harmful microorganisms. 

For 3 servings