Sate Padang

There are many varieties of sate in Indonesia; peanut, sweet soy sauce or curry base.  Sate Padang is one that has curry base sauce. It consists similarity to Minangese rendang spices, turmeric leaves and other spices.

All is made from oxtongue and beef, but they have a different sauce.  Sate Padang has a thick and very hot sauce or gravy due to peanuts and ample chilies.  Also, Sate Padang has a combination taste of Sate Pariaman and Padang Panjang. While Sate Pariaman has red gravy, Sate Padang Panjang has yellow one.

Ingredients:

• 908 g (2 lbs) oxtongue (or beef or combination of two)
• 8 kaffir lime leaves
• 2 stalks of lemongrass, take only the white part, bruised
• 1 turmeric leaves, knotted (optional)
• 2 asam kandis (I substituted for kokam or gorakha, it can be found at Indian/Caribbean markets)
• water for boiling ox tongue
• bamboo skewers
• cooking oil
• ½ – ¾ cup rice flour, dissolved in a small amount of water

Spices to grind:

• 7 shallots
• 3 cloves garlic
• red cayenne peppers (I substitute for ground chilies as many as you can handle the hot flavour)
• 3 cm long galangal
• 2 cm long ginger
• 2 cardamoms
• 1 tsp ground coriander
• ½ tsp cumin powder
• 2 tsp curry powder (I prefer the Srilankan curry powder)
• ground white pepper and salt as needed

Condiments:

• rice cake (ketupat)
• fried shallots (bawang goreng)

Directions:

1. In a pot, add water and bring to a boil. Add oxtongue, cook for about next 15 minutes.
2. Remove ox tongue from the pot and save 750 mL of the liquid. Scrape the ox tongue with a knife. Rinse well under running water. Cut into cubes (1x2x1 cm3).
3. In the same pot, combine 750 mL liquid, ox tongue cubes, ground spices, turmeric leaves, kaffir lime leaves, lemongrass, asam kandis and salt. Bring into a boil then reduce the heat, simmer until the tongue completely cooked.
4. Thread 4-5 pieces of tongue into each skewer. Brush with a small amount of cooking oil and grill couple of minutes until both sides are brown (do not grill too long as ox tongue is already cooked).

Gravy:

1. Simmer the broth.
2. Gradually pour into rice flour mixture while stirring.
3. Keep stirring until the gravy thickens.

Serving suggestion:

Place Sate Padang and rice cake on the plate. Pour the gravy over and garnish with fried shallots. Serve while it’s still hot.

Note:

If you are using beef, you don’t need to boil with water first.  Cut the the beef into cubes, combine with water and spices and boil.

Green Jackfruit Curry (Gulai Nangka - Cubadak)

The local people, meaning at West Sumatera called this Jackfruit as Cubadak, when other Indonesian call it Nangka. The unripe or green jackfruit is mostly cooked for veggie dishes while the ripe one (the yellow part inside) is used for desserts.

Gulai Nangka or Gulai cubadak is common to be sold at any padang restaurants in the country along with beef rendang, egg balado, red crackers and cassava balado crackers. It is served to complete lontong sayur padang. A typical of one dish meal in Indonesia.

Ingredients:

• 500 g frozen/canned green jackfruit, thawed/drained and cut into smaller pieces
• 12 stalks long beans, cut into 3 cm length
• 150 g white cabbage, roughly cut
• 150 g peeled and deveined shrimps (most recipes call for beef such as flanks, skirts, beef marrows, ribs)
• 1250 mL thin coconut milk
• 500 mL thick coconut milk
• 1 turmeric leaf (optional)
• 1 lemongrass, take the white part and bruise
• 4 kaffir lime leaves
• 2 asam kandis (I used kokkam or gorakha, can be found at Indian/Caribbean markets)

Spices to be ground:

• 8 shallots (I used 4 bigger size shallots)
• 6 garlic
• 1/4 cup dried shrimp (ebi)
• 5 red cayenne peppers (you can add more)
• 3 cm long turmeric, toasted and peeled
• 3 cm long ginger, scrapped
• 3 cm galangal, peeled
• seasalt to season

Directions:

1. Cook jackfruit in boiling water about 15 minutes or tender. Drain.
2. In a dutch oven, add thin coconut, ground spices, kaffir lime leaves turmeric leaf, and asam kandis. Bring to a boil.
3. Add cooked jackfruit and let for another boil.
4. Add shrimp, long beans, cabbage and thick coconut milk. Cook for another boil and all veggies are done. Remove from heat.
5. Serving sugestion: In a bowl, cut lontong into bite size, ladle jackfruit curry over, add some beef rendang and crackers.

Notes:

1. If you are allergy to shellfish, you can omit the shrimps and substitute for beef.
2. Make the beef broth first by boiling flank/marrow/rib in water. You may use the beef up to 500 g to get stronger beef taste and reduce the amount of thin coconut in the recipe.

Beef Rendang (Rendang Daging Sapi)

Rendang (Dry Curry) is one of well known dishes from Indonesia.  It is originated from Minangkabau (more popular known as Padang) or West Sumatra province.  In Indonesia, it’s called Rendang Padang or Rendang Minangkabau.   Rendang is often made from beef (or occasionally beef liver, chicken, goat, water buffalo, duck, clam, or vegetables like green jackfruit or cassava).

Many Indonesians who live in abroad don’t have any patience to cook it. It takes hours to get the perfect rendang in taste and appearance. The authentic rendang is enriched by turmeric leaves and asam kandis not turmeric root and tamarind. However, tamarind is common to be applied for substituting asam kandis in Java island.

Originally, this recipe uses fresh coconut milk that is yielded from grated coconut flesh, mix with coconut water and squeeze them to get a special taste of coconut milk. Also, it is added by grated coconut and toasted until really dry, then pureed or ground until smooth and oily

To get the closest taste,

1. Give coconut milk base foods a longer shelf life
2. Help neutralizing saturated fat contents due to the combination of coconut milk and beef

Ingredients:

• 1 kg beef (US: chuck, rib, and shank; Indonesian: blade, chuck, cube roll, top side + rump, silver side), unidirectional muscle fiber and thick cut
• 1 package (150 g) pure creamed coconut
• 2 cans (800 mL) young coconut water
• 1 L UHT pure coconut milk
• 4 asam kandis (can be substituted for kokam, goraka, or kodampuli)
• 4 small star anises (if you you a bigger size, take only 2 star anises)
• salt as desired

Leaf Spices (Rempah Daun):

• 1 turmeric leaf (since my turmeric leaves were pretty small, I used 2), chopped
• 2 kaffir lime leaves, discard the midrib leaves and chopped
• 2 kaffir lime leaves
• 2 lemongrasses, cut 3 cm long of the top parts(set aside) and bruise the rest

Other Spices:

• 100 g long red cayennne pepper
• bird eyes chilies, as desired
• 10 shallots (I used 5 since the shallots were bigger in size)
• 6 cloves garlic
• 3-cm galangal
• 4-cm ginger
• 2 top parts of lemongrass that are cut into 3-cm length
• 3 kaffir lime leaves, midrib
• 1 tbsp coriander seed, toasted
• 1 tsp cumin, toasted
• 1 tsp white peppercorn, toasted

Directions:

1. Combine creamed coconut, coconut milk, young coconut water with REMPAH DAUN and star anise in a large pot.
2. Bring to a boil and stir once a while. When the star anises are soft, remove from the heat and drain REMPAH DAUN and star anises. Separate the 2 whole kaffir lime leaves
3. Process REMPAH DAUN, star anises, and other spices except 2 whole kaffir lime leaves in a blender or food processor until smooth.
4. Return the smooth spices and the 2 kaffir lime leaves to a pot and combine with warm coconut milk mixture. Boil them together for 15 minutes at a medium-high heat.
5. Add beef chunks, asam kandis and salt. Let cook until the mixture starts to oil and thick. At this stage, the fragrant aroma of spices begins to smell.
6. Reduce to low heat and stir once a while. When the liquid absorbs, it’s time to add stirring frequency, so the mixture is not going to be scorched on the bottom. Savory aroma starts to come out. Keep stirring until darken, dry and oily.

Rendang Padang - William Wongso

Rendang is one of well-known dishes from West Sumatra province of Indonesia. As on William Wongso series website stated,  many different version can be found in the province itself such as Rendang Padang, Rendang Bukit Tinggi, Rendang Minang, and so forth. The William Wongso Series features Rendang Padang, with a bit wet texture, caramelized flavor and distinctive dark colour. This is packaged in frozen condition with 6 month shelf life in the freezer.

As far as many different variants of rendang based on the towns or cities in Indonesia; In West Sumatra itself, the original place where rendang was invented, rendang can be made from many different ingredients such as jackfruit, cassava, water buffalo, offal (internal organs of cow), duck, snakehead fish.  So it’s not only BEEF.

Back home, rendang can be found in Padang style eateries from fancy to  warung (small eatery, street food). Here  the Indonesian food expert , William Wongso has introduced a gourmet rendang that is ready to be reheated and enjoyed.  For those who want to enjoy an authentic rendang without any hassle, It's recommended to try Rendang Padang William Wongso series.  It’s easy to carry around too!

You can always order his Rendang Padang which comes with Wagyu Beef choice as well on William Wongso Series.  Rendang is also good for your spaghetti/pasta/noodle or nasi goreng.

Aceh Cucumber limeade (Es Timun Serai - Ie Boh Timon)

What do you think about a combination of cucumber and lime? or have you heard cucumber limeade before? This non-alcoholic drink is very refreshing especially for hot sunny days.  It’s known as Ie Boh Timon, in Aceh language , Ie means water or air (Indonesian); Boh means fruit or buah (Indonesian); Timon means cucumber or timun (Indonesian).  It’s common in Acehnese restaurants in Indonesia. Acehnese food is very heavy in spices and similar to Indian food especially South Indian. To wash down hot and spicy food, the Acehnese restaurants serve this drink in their menu.

Ingredients:

• 4 cucumbers, halved lengthwise, discard the seed (if you like the seed, don’t discard), and shave.
• ice, crushed.

Lemongrass Limeade Syrup:

• 1 L water
• 225 g sugar
• 4 key limes, juiced
• 3 lemongrasses, take the white parts and bruise (alternatively, you can use frozen ground lemongrass and place in muslin bag)

Directions:

1. Limeade syrup : Bring water, lemongrass, sugar, and lime juice to a boil until sugar dissolved. Remove from heat. Cool down at room temperature.
2. Serving : In a glass, add cucumber shaved and crushed ice. Pour lemongrass limeade syrup over and stir. Serve.

Aceh Pennywort Sambal (Sambai On Peuga-ga/Sambal Pegagan)

Sambai On Peuga-ga or can be translated as Aceh Style Pennywort Sambal or Sambal Pegagan Aceh in Indonesian.

Ingredients:

• 50 grams pennywort, chopped
• 1/2 cup frozen grated coconut, thawed
• 1/2 teaspoon freshly ground coriander seed
• 1/2 teaspoon ground ebi (optional)
• 1/8 teaspoon minced ginger
• 3 shallots, finely sliced
• 1 cloves garlic, finely minced
• 4 teaspoon ground lemongrass ready to use
• 3 green chillies (add more if you like spicy, or you also can substitute for red chilies), finely sliced
• 3 kaffir lime leaves, chopped
• 1 – 2 asam sunti (asam sunti is an Acehnese spice to give a subtle sour taste, which is made from smoked or dried bilimbi)*
• salt to taste

*If you can’t find any asam sunti for purchased, just substituting for bilimbi or lime juice.

Directions:

• Toast grated coconut, ground ebi, ground coriander until the coconut is golden brown. Combine all other ingredients and serve.

Gulai Kambing Aceh (Aceh Goat Curry)

This Gulai kambing or Gulee Kameng in Aceh Dialect has some different names such as Gulee Sie Kameng, Kari Kameng, Kari Sie Kameng, and Kuah Sie Kameng. Basically Gulee is what Indonesians call for Gulai; Sie is Daging or Meat; Kameng is Kambing or Goat while Kari is another different called for gulai or curry.  Kuah is an Indonesian term for any soup base dish. To make this tasty gulee kameng, you will need toasted shredded coconut or known as u neu lheu in Aceh local dialect or kelapa sangrai/gongseng in Indonesian or kerisik in Malay. 

There is another different between this Aceh gulai or curry with other Indonesian gulais or curries, the use of dried chilies instead of fresh chilies. Capli kleng (cabai kering) is the name for dried chilies in Aceh. You can always substitute the dried chilies with chili or red pepper powder. In this case I used crushed Korean red pepper. I also charred or broiled some spices to strengthen the aroma.

Ingredients:

• 1 kilogram goat meat with bones or boneless, drizzle over key lime, rub all over and set aside
• 3-4 tablespoons crushed Korean red pepper, mix with a small amount of warm water
• 4 shallots (8 pieces if you use smaller size), thinly sliced
• 2 stems curry leaves
• 2 star anises
• 4 centimeter cinnamon bark, toasted or broiled
• 4 cloves, toasted or broiled
• 2 green cardamom, bruised and toasted or broiled
• 4 lemongrass, take the white part and bruise
• 600 ml coconut milk
• some of extra virgin coconut oil or vegetable oil

Spices For a Wet Paste:

• 6 tablespoons toasted shredded coconut
• 4 shallots
• 2 cloves garlic
• 1-2 Bengali red peppers (this Bengali red pepper is way hotter than long red cayenne pepper or cabai merah keriting)
• 2 tablespoons corriander seed, toasted
• 2 teaspoons white peppercorn, toasted
• 1 nutmeg
• 5 centimeter ginger, toasted and peeled
• 5 centimeter turmeric root, toasted and peeled
• 3 centimeter galangal, toasted
• 4 candlenuts
• 1/2 teaspoon toasted cumin powder
• 1/2 teaspoon fennel, toasted
• 1 tablespoon white poppy seed (kas-kas), toasted
• seasalt as desired

Directions:

1. You don’t need to toast one by one. For the ingredients that you need for grinding, you can toast them together.
2. Grind all spices for wet paste until smooth. Use a food processor if you want to get a faster result but I prefer using the traditional Indonesian mortar and pestle.
3. Rub all wet paste over the goat meat. Marinate for more than 15 minutes. I myself kept them overnight in the fridge.
4. In a wok, dutch oven or pot, heat up your cooking oil. Stir fry slices of shallot until fragrant. Add curry leaves and red pepper powder mixture; stir. Toast in marinated goat, cinnamon bark, star anise, cloves, cardamom and lemongrass. Reduce the heat to medium cover the wok and cook until the goat meat changes colour.
5. Pour in coconut milk and season with seasalt; stir and let it cook until the liquid is thicken and oily. Taste. If you feel not enough salt, you can add more.
6. Remove from the heat and enjoy with steamed rice.

Mackerel Curry (Gulai Ikan Kembung)

Ingredients:

• 300 g Indian mackerel (Indonesian: ikan kembung)
• 3 kaffir lime leaves
• 8 curry leaves (Indonesian: daun salam koja, daun temurui)
• 1 stalk lemon grass, white part only, bruised
• 400 ml coconut milk
• sea salt
• 2 asam sunti (sun-dried bilimbi)
• 1 calamansi (Indonesian: jeruk kesturi, lemon cui)
• oil

Spices To Grind:

• 5 shallots
• 2 cloves garlic
• 3 fresh red chilies
• 1 fresh green chili
• 1 cm turmeric, toasted
• 2 candlenuts, toasted

For Maritaning:

• 1 teaspoon calamansi juice by squeezing fresh calamansi
• sea salt as desired

Directions:

1. Preheat the oven at 350F.
2. Marinate fish for 30 minutes with salt & calamansi juice.
3. Bake fish in a oven for 10-15 minutes.
4. Heat oil in a wok and sauté ground spices, kaffir lime leaves, curry leaves and lemon grass until fragrant.
5. Add coconut milk, asam sunti and let to a boil.
6. Add the baked fish and cook until thickened.
7. Add calamansi juice and salt, stir evenly, and remove the heat. Serve with warmed cooked rice.

Spiced Anchovies Wrapped in Banana Leaves (Payeh Bileh - Aceh)

Payeh Bileh is one of Aceh style side dishes that is made from anchovies and spice up with numbers different herbs before wrapping them in banana leaves. There are many other different kinds name of pepes in Indonesia depend on the area. Pepes is a cooking technique employing banana leaf for wrapping and widely use in Indonesia. Brengkesan in Javanese, Brengkes in South Sumatra, Pais in Sundanese, Palai in Minangkabau, and Payeh in Acehnese.

Ingredients:

• 454 grams (1lb) frozen anchovies, thawed
• 1 ½ teaspoons fresh squeezed calamansi seasalt
• 6 bilimbi, angle cut
• 2 ½ tablespoons extra virgin coconut oil
• 5 shallots (double up the amount if you use smaller size like the ones in Indonesia), finely sliced
• 2 tablespoons ground lemongrass
• 6 kaffir lime leaves, remove the midribs and chopped
• 3 sprigs curry leaves, take the leaves banana leaves to wrap

Spice Paste: 

• 15 pieces asam sunti (dried bilimbi)
• 5 long red cayenne pepper *
• 5 bird eyes chilies*
• 4 shallots (double up the amount if you use smaller size like the ones in Indonesia)
• 4 cloves garlic
• 2.5-centimeters (1-inch) fresh turmeric root, peeled
• 4-centimeters (1.5-inches) ginger, scrapped

Directions:

1. Combine anchovies with calamansi juice and seasalt. Set a side.
2. With a mortar and pestle or food processor, pound/grind red cayenne pepper, bird eyes chilies, shallots, garlic, turmeric, ginger and asam sunti into a paste.
3. Fry slices of shallot with extra virgin coconut oil.
4. Combine anchovies mixture with spice paste, fried shallots, chopped kaffir lime leaves, ground lemongrass and curry leaves.
5. Place 1/3 cup of spiced anchovies mixture on the centre of banana leaves. Wrap and secure the edges with toothpicks. Repeat this step until all mixture is used up.
6. Steam for 30 minutes. Broil or grill until you can smell the aroma.

* the amount of chili peppers can be reduced to your liking

Soto Aceh

ingredient:
2 tablespoons vegetable oil
2 liters of water
500 g of meat on the cow's thighs
60 g lemon grass, crushed
5 g of bay leaves
150 ml thick coconut milk
5 g of salt
3 g pepper
6 g of powdered chicken broth - See more at: http://reseprumahtangga.blogspot.com/2012/08/soto-aceh-indonesian.html#sthash.U5LGlC63.dpu

Ingredients:

• 2 tablespoons vegetable oil
• 2 liters of water
• 500 g of meat on the cow's thighs
• 60 g lemon grass, crushed
• 5 g of bay leaves
• 150 ml thick coconut milk
• 5 g of salt
• 3 g pepper
• 6 g of powdered chicken broth

Spices to be ground or pounded:

• 20 g fried onions
• 150 g tomatoes, chopped
• 50 g celery
• 40 g onion leaves
• 1 lime, cut into pieces
• 10 g coriander
• 35 g hazelnut
• 50 g onion
• 40 g of garlic
• 30 g of ginger

Directions:

1. Saute the spices in oil until fragrant and enter the water.
2. Insert the meat, lemongrass and bay leaf.
3. Boil and cook until meat is tender and put all the spices.
4. Once the meat is tender remove and cut into dice. Enter back into the broth.
5. Add coconut milk and bring to a boil.
6. Serve the soup with a topping.

ingredient:
2 tablespoons vegetable oil
2 liters of water
500 g of meat on the cow's thighs
60 g lemon grass, crushed
5 g of bay leaves
150 ml thick coconut milk
5 g of salt
3 g pepper
6 g of powdered chicken broth - See more at: http://reseprumahtangga.blogspot.com/2012/08/soto-aceh-indonesian.html#sthash.U5LGlC63.dpuf

ingredient:
2 tablespoons vegetable oil
2 liters of water
500 g of meat on the cow's thighs
60 g lemon grass, crushed
5 g of bay leaves
150 ml thick coconut milk
5 g of salt
3 g pepper
6 g of powdered chicken broth - See more at: http://reseprumahtangga.blogspot.com/2012/08/soto-aceh-indonesian.html#sthash.U5LGlC63.dpuf

Aceh Crab Noodle (Mie Kepiting Aceh)

Mie Aceh has a heavy influence of Indian and middle east spices. Mie Aceh is like the western way of Chinese takeaway chow mein with slices of beef, goat meat or seafood (crab, shrimp and/or squid). Beside the protein choices, Mie Aceh are also available in two variations; Mie Aceh Goreng (stir fried) and Mie Aceh Kuah (soupy or gravy). Using thick yellow noodles (or known Shanghai noodle in Canada), this dish is cooked in rich and spicy curry spices that given a kick up the bum with some fiery chili. It is garnished with fried shallot sprinkles and served with emping, slices of shallots, cucumber, and a slice of key lime or calamansi.This time is a crab version of Mie Aceh with a bit of gravy.

Ingredients:

• 500 g shanghai noodle
• 600 mL homemade seafood broth (can be substituted for clam juice)
• 150 g medium-sized shrimps, peeled and deveined, keep the tail intact
• 1 dungeness crab (1 kg or 2 lbs)
• 100 g (1 cup) bean sprouts
• 100 g (1 cup) shredded cabbage
• 2 shallots, finely sliced
• 2 tablespoons kecap manis
• 1 medium tomato, diced
• 2 stalks Chinese celery, chopped and separated into two parts
• 1 green onion, finely sliced
• 1 teaspoon curry powder
• seasalt and ground white pepper to taste3 tablespoons cooking oil

Spices to be ground or pounded:

• 5 shallots (double up the amount if your shallots are small)
• 2 tablespoons garlic ginger paste
• 8 long red cayenne pepper*
• 3 bird eyes chilies*
• 4 cm long turmeric, peeled
• 8 green cardamom pods
• 1/4 teaspoon poppy seed (Indonesian: kas kas, Hindi: khus khus)
• 1 teaspons cumin, toasted
• 1/2 teaspoon aniseed (adas manis), toasted 2 teaspoons coriander, toasted

 

Directions:

1. Clean and cut the crab into pieces. Save the green and juicy stuff.
2. With a mortar and pestle or food processor, pound/grind the spices.
3. Heat up your wok and add cooking oil. Stir fry shallot slices and the spice paste until you can smell their aroma.
4. Add the crab and 250 mL (1/2 cup) of seafood broth. Do a quick stir. Cover the wok with its cover for 2 minutes depend how big is your crab pieces.  Continue stirring for about 2 minutes or until all crab pieces turned red.
5. Take the crab out of the wok. Add shrimp to the wok; stir.  Add the green and juicy stuff from the shell and stir well.
6. Add the rest of the seafood broth, a half portion of Chinese celery chopped, green onions, curry powder, groud white pepper and seasalt. Stir.
7. Add noodle, kecap manis, tomato, cabbage, and bean sprouts. Combine.
8. Put the crab back to the noodle mixture. Sprinkle the rest of Chinese celery chopped.  Toss one more time before serving.
9. Transfer to the plate. Sprinkle with fried shallot. Serve with acar timun, melinjo crackers and slices of lime. Eat while it's still hot. Don't forget to squeeze the lime over.

Cook's Note:

* The amount of chilies can be reduced or added as your palate suitable.
** Kas kas is common to be used in Aceh and Malay culinary.

 

Read more at http://en.petitchef.com/recipes/mie-kepiting-aceh-aceh-crab-noodle-recipe-fid-1262695#V5gZBEHih0FxxywB.99

Rendang

It Takes time to cook, but believe me it's worth the efforts. From the western part of Indonesia, exactly from West Sumatra. Most western people love this dish very much. They try so badly to find the exotic spices in their home country. Serve it with hot rice.

Ingredients:
Original recipe makes 8 servings

• 4 fresh banana peppers, seeded and chopped
• 4 shallots, chopped
• 5 cloves garlic, chopped
• 2 tablespoons salt
• 1 teaspoon ground red pepper
• 2 pounds beef tenderloin, cut into 1 1/2 x 2-inch cubes
• 1 (1/2 inch) piece galangal, thinly sliced
• 3 stalks lemon grass, chopped
• 6 lime leaves
• 1 teaspoon ground turmeric
• 3 (15 ounce) cans coconut milk

 

  Directions

1. Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.
2. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.
3. Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

 

 

 

 

 

 

 

 

Banana Fritters (Pisang Goreng)

One of the most popular traditional snack in Indonesia. Serve it when still hot with some hot tea or coffee. Eat it together with your family or friends at the lovely afternoon will add the enjoyment.

Ingredients:
Original recipe makes 4 servings

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 tablespoon vanilla powder
• 1/2 cup milk
• 1 egg
• 2 tablespoons butter, melted
• 1 teaspoon rum flavoring
• 4 ripe bananas, sliced
• 2 cups oil for frying

 

 Directions

1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.

 

 

 

 

 

 

Fried Noodles (Mie Goreng)

This tasty noodles dish is one of favorite dish that easy to made and served. you can modify it by adding some slice of meatballs and your favorite veggies. 

Ingredients:
Original recipe makes 6 servings

• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (Indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste 

 

 Directions:

1. Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.