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.