Gudeg Jogja (Green Jack Fruit Sweet Stew)

Ingredients

- 5 Shallots
- 10 Candle nuts
- 10 Garlic cloves
- 4 Indian bay leaves/Salam
- 1/2 lb. (250g) Jack fruit
- 2-1/2 tsp. (12g) Coriander seeds
- 1-1/4 tsp. (6g)Cummin
- 1/4 cup (62ml) Coconut sugar
- 2 cup (500ml) Coconut milk
- 2 tsp. (30g) Tamarind
- 2 lb. (1kg) Chicken (cut into small pieces with bone)
- 5 cups (1.25l) water
- 2 inches bruised Galangga

Instructions

Cut jack fruit 1 inch thick wash.
Boil until tender. Ground shallots, candle nuts, saute paste, salam leaves, and galangga until fragrant then add chicken pieces.
Stir fry until chicken changes color.
Pour 4 cups of water and coconut sugar, bring to a boil.
Add jack fruit and simmer until chicken and vegetables are tender.
Add coconut milk 5 minutes before it's done, bring back to a boil.
Serve hot with rice.

This dish is sweet and usually served with shrimp cracker.

Recipe taken from: http://original-indonesian-recipe.blogspot.com

Ayam Goreng Jawa (Javanese Style Fried Chicken)

Yield: 6 servings

Ingredients:

3 ½	pounds	Chicken, in pieces
5		Shallots, peeled and finely sliced
4		Garlic Cloves, peeled and finely sliced
2	teaspoon	Ground Coriander
½	teaspoon	Ground Cumin
1	pinch	Of Sereh powder *
1	pinch	Of Laos powder *
1	pinch	Of grated Nutmeg
1	small	Cinnamon stick
1		Bay Leaf
1	teaspoon	Brown Sugar
		Salt to taste
3 ¾	cup	Water
		Oil for deep-frying

How to:

1. Put all the ingredients except Oil in a large heavy pan.
2. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally. Remove the chicken and leave to cool.
3. Heat the Oil in a deep fryer to 350 deg.
4. Fry the chicken a few pieces at a time for 10 minutes.
5. Drain on paper towels.
6. Serve hot.

From "The Encyclopedia of Asian Cooking" Indonesian section by Sri Owen

* Available at Asian markets and in the Asian section of some supermarkets. If you can't find them don't worry, the recipe will still work OK. The Javanese seem to like their chicken pretty well done and chewy. I prefer mine a little more tender and fry it for a bit less than ten minutes. It has been a while since I made this, but I believe about seven minutes is enough for me. This chicken is delicious and also good cold. Make lots of it.

Recipe taken from: http://original-indonesian-recipe.blogspot.com

Sayur Asem / Asam (Mixed Vegetable Soup With Peanuts)

Ingredients:

• 1/4 cup raw peanuts


• 1/2 teaspoon dried shrimp paste, toasted


• 6 shallots, thinly sliced


• 1 clove garlic, thinly sliced


• 1 large red chili, seeded and sliced


• 4 thick slices galangal, bruised


• 2 fresh or dried salam leaves


• 4 cups light chicken or beef stock


• 7 ounces minced cabbage


• 1 small zucchini or chayote, peeled and diced


• 3-1/2 ounces green beans, cut in short lengths


• 3 tablespoons tamarind pulp, soaked in 1/2 cup warm water, squeezed and strained to obtain juice


• Minced palm or soft brown sugar to taste


• Salt, to taste

Method:

1. Put the peanuts in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes. Drain and set aside.
   


2. Put the shrimp paste into saucepan with the shallots, garlic, chili, galangal, salam leaves, and stock. Bring to the boil, cover, reduce heat, and simmer 5 minutes.
   


3. Add the peanuts and vegetables and return to the boil. Lower the heat, cover, and simmer until vegetables are cooked, 10 to 15 minutes.
   


4. Add the tamarind juice and simmer for about 1 minute. Add sugar and salt to taste; if you prefer a really sour soup, sugar will not be necessary.
   


5. Remove galangal and salam leaves, then transfer to a serving bowl and serve.

http://original-indonesian-recipe.blogspot.com

Wedang Ronde ( Glutinous Balls in Ginger Water. )

Ingredients:
50 gr peanut, roast, and grind coarsely.
50 gr sugar
150 gr glutineous rice fluor
1,5 teaspoon tapioca starch
salt
about 150ml warm water.
green & red food coloring


The ginger water
-------------------------
300cc water
10 cm ginger, crushed
2 stalks lemon grass
2 pandan ( screwpine )leaves
300 gr sugar

Directions:
1. Mix ground peanut with sugar. Set aside.
2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben)
3.Add warm water little by little until mixture is pliant.
4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture.
5.Cook the balls in hot boiling water until floating. Remove and set aside.
6. Boil all the ginger water ingredients.
7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse.
8. Serve warm/hot with the glutineous balls.

Recipe taken from: http://original-indonesian-recipe.blogspot.com