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

Pisang Goreng (Fried Bananas)

Ingredients (Serves 6)
6 medium or 3 large bananas, ripe but firm
oil for frying.

Peel bananas. If large, cut in half crosways. Smaller bananas need only be cut down the centre lengthways. heat a little oil in a frying pan, put in the bananas and fry over medium-high heat until brown all over. Turn bananas carefully, for they break easily when hot. Lift onto a small plate to serve, and sprinkle lightly with salt.


Recipe taken from: www.fortunecity.com

Pergedal Goreng Jawa (Javanese Fried Meatballs)

Ingredients (Make 60-70 meatballs)
500g (1lb) finely minced lean beef
2 medium onions, finely chopped
2 cloves garlic
1 teaspoon salt
2 fresh red chillies or 1 teaspoon sambal ulek
500g (1lb) potatoes
1 tablespoon dark soy sauce
1 tablespoon lemon juice
2 teaspoons palm sugar or substitute
½ teaspoon dried shrimp paste (trasi)
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground nutmeg
1 egg, beaten


peanut oil for frying Put minced beef into a large bowl. Add onions, garlic crushed with salt, and chillies which have been seeded and chopped or, preferably, pounded to a paste with a mortar and pestle. Boil the potatoes, drain well and dry them off in the pan before mashing until smooth. Add water to the bowl.

Dissolve the sugar and trasi in the soy and lemon juice, and mix in the coriander, cumin and nutmeg. Pour over the ingredients in the bowl together with the beaten egg. Mix very thoroughly with the hand and shape into small meatballs. Allow to stand for an hour.
Heat sufficient oil in a wok or frying pan to deep fry the balls. Add no more than 6-8 at a time to the hot oil and fry on medium heat until brown. This should take only 3 or 4 minutes. Drain on absorant paper.

recipe taken from: www.fortunecity.com

Martabak (Pastry Parcels with Meat Filling)

Ingredients (Makes 10-12)
3 cups plain white flour
1 teaspoon salt
1 tablespoon ghee (pure butter fat)
1 cup lukewarm water
½ cup oil
Filling :
2 tablespoons ghee
1 large onion, finely sliced
2 cloves garlic, crushed
½ teaspoon finely grated fresh ginger
1 teaspoon ground turmeric
½ teaspoon chilli powder
500g (1lb) minced meat
1 teaspoon garam masala (mixed spices)
2 tablespoons finely chopped fresh coriander leaves
1 frsh red chilli, finely sliced

Get to Make it:

Put flour and salt in a large bowl, rub in ghee, then add the water all at once and mix into a fairly soft dough. Knead dough for at least 10 minutes. Divide into balls of equal size and put them into a small bowl containing the oil. If it is not enough oil to completely cover the dough balls, add a little more. Leave for at least 1 hour.

To make the filling, heat the ghee and fry onion until soft. Add garlic and ginger and fry until onion is golden brown. Add turmeric and chilli powder and stir for a few seconds, then add meat and fry, turning meat consistantly until colour changes. Break up any large lumps of meat, cover and cook for 15 minutes. Add garam masala and continue cooking until meat is tender and quite dry.
On a very smooth surface spread a little oil from the bowl and flatten one of the dough balls with a rolling pin or by hand. Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry. Spoon some filling onto the centre of the pastry, then fold the pastry up envelope fashion.

Heat up some oil in a frying. When the oil is hot enough, drop the parcel in and let it cook for a couple of minutes, checking the underisde. When the underside is golden brown, turn over and cook the top, again until it is golden. Place on absorbant paper when finished. Serve hot, either on it's own or with a dip of your choice.

recipe taken from: www.fortunecity.com

Bubur Sum-sum (Indonesian Rice Pudding)

Bubur sumsum is a typical meal porridge yogyakarta (where I live). This food is very tasty and sweet. In ancient times, these foods are foods that are provided to the kings of Java. But, now, anyone can feel and enjoy the delights of bubur sumsum. I'll teach you the secret recipe.

Ingredient a Bubur Sumsum:

• 100 gram rice flour
• 1/2 teaspoon salt
• 650 ml coconut milk
• 2 pandan leaves, shredded

Ingredient a Bubur Sumsum Sauce:

• 200 gram palm sugar, shaved
• 50 gram granulated sugar
• 250 ml water
• 1 screwpine leaves

Step by step make a bubur sumsum:

1. Mix the rice flour with half of the coconut milk and salt.
2. Put to boil the other half of coconut milk and pandan leaves.
3. Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Step by step make a Bubur Sumsum Sauce:

1. Put to boil all of the ingredients.
2. Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Resources:
recipezaar.com

Share Indonesia Food - "Serabi" - from Solo, Central Java

Serabi is a typical food from Solo. Serabi has a very good taste. Number one in the world. Ok, I'll share you about this recipe. I hope you love.

Ingredient a Serabi:

• 200 g flour
• 1 teaspoon baking powder
• 300 ml coconut cream
• 50 ml pandan extract or vanilla extract
• 50 g eggs
• 1/4 teaspoon salt
• 50 g butter (1 big egg)

Ingredient a Serabi sauce:

• 500 ml coconut milk
• 100 g brown sugar
• 25 g granulated sugar
• 2 vanilla pod
• 1/2 teaspoon salt

Step by step make a Serabi:

1. Mixed and sieved the flour and baking powder in a bowl.
2. beat the egg and the salt until foamy.
3. Mix in the coconut cream and the pandan leaves extract, add in the egg mixture. Pour in the
4. mixture little by little into the flour. Let stand for 1 hour.
5. Heat the small non-stick pan. Grease with butter. Cook the batter like a pancake. Repeat
6. process until the batter are all used (make 20 pancakes).

Step by step make a Serabi sauce:

1. Put to boil all of the sauce ingredients. Let cool.
2. Stack two pancakes in a bowl, pour over the sauce on top!

Resources:
recipezaar.com

Smoor (Indonesian Chicken and Rice)

Ingredient:

1 whole chicken, cut up
2 large onions, chopped fine (yellow or sweet)
1/4 cup ketjap manis (Indonesian soy sauce)
1 teaspoon pepper
1/2 teaspoon nutmeg
1 beef bouillon cube
1 pinch cloves (or 1 whole clove)
1 pinch tamarind pulp (about 1/2 inch)
2-3 dashes tomato ketchup
1 teaspoon sambal oelek (chili paste) (optional)
2 cups jasmine rice

Get Make this recipe:

1. (NOTE: I have successfully tried this recipe in a crockpot. Simply throw it all in (including
raw onions), mix, and cook on high 4 hours. You do not need to add water, but you can add
up to 1/2 cup of you want a lot of juice).
2. Fry onions in a little oil on high until light brown. Add chicken pieces. Mix. Add enough water
to cover chicken. Add all other ingredients and mix. Simmer about 45 minutes on medium]
heat.
3. In the meantime, rinse 2 cups of jasmine rice and cook in the rice cooker.
4. Serve the chicken pieces on a bed of rice. You can add additional sambal if you like it hotter.

Recipe taken from: www.recipezaar.com

Share Indonesia Food - "Stiky Rice with Chicken" (Lemper Ayam)

Ingredient a Sticky Rice:

• 500 g sticky rice, soaked for 2 hours, then steamed for 15 minutes
• 500 ml coconut milk
• 1/2 teaspoon salt
• 1 lemongrass, bruised
• 2 bay leaves

Ingredient a Sticky Rice Stuffing:

• 250 g chicken breasts, boiled
• 4 bay leaves
• 6 kaffir lime leaves
• 1 tablespoon tamarind juice
• 2 tablespoons vegetable oil
• 200 ml coconut milk
• 5 shallots
• 3 garlic cloves
• 3 candlenuts, toasted
• 1 tablespoon coriander seeds
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt

Step by step make a Sticky Rice:

1. Put to boil the coconut milk with salt, lemon grass, and bay leaves put. Put it the presteamed
2. Sticky rice until the coconut milk fully absorbed by the rice.

Step by step make a Sticky Rice Stuffing:

1. Shred the chicken breast.
2. Crush the shallots, garlic, candlenuts, coriander seeds, granulated sugar, and salt.
3. Sauté the crushed spices in the vegetable oil until fragrant. Put in the shredded chicken
4. breast, coconut milk, bay leaves, kaffir lime leaves, and tamarind juice. Cook until of the
5. coconut milk fully absorbed.
6. Spread half of the sticky rice onto a box shaped cake mould, spread the chicken stuffing, and
7. then spread the other half of the sticky rice on top of the stuffing. Steamed until the the
8. sticky rice is fully cooked.
9. Unmold, cut into 20 square pieces, the wrap in banana leaves. 
10. Ready to serve.

Resources:
recipezaar.com

Putu Ayu (Indonesian Steamed Coconut Cupcakes)

Ingredient:

1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 teaspoon baking powder
1/2 tablespoon green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 teaspoon salt

Get make this recipe:
1. Grease 15 cupcake moulds.
2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat
this step until all milk and flour are folded inches.
4. Fold in the food coloring and stir to combine.
5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6. Fill the moulds with batter until full.
7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a
gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes
out clean.
8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of
each mould, then ease the pudding out onto a serving plate.

Recipe taken from: www.recipezaar.com

Bali Satai

Ingredients:

350 gr beef, 1/2 coconut, 3 pieces of garlic, 4 pieces of red chili peppers, 1 spoon brown sugar, 10 gram corriander, 10 gram kencur, 1 lime, galanga, 1 teaspoon shrimp paste, salt and pepper.

Direction:

* Shred beef, shred coconut
* Slice garlic and brown it.
* Heat shrimp paste a little bit
* Get lime juice
* Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
* Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
* Form thumb-sized pieces from this mix, and stick each on a skewer
* Barbecue until done

Recipe taken from: www.indo.com

Sambal Goreng Petai

Ingredients:

7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.

Direction:

* Remove the yoke of the eggs (use just the whites) Skin petai
* Slice shallots, brown a little bit.
* Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
* Form small balls.
* Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
* Cut into cube sized pieces
* Grind chili, garlic, and add sugar
* Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
* Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
* Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
* et simmer for another 3 minute.

Recipe taken from: www.indo.com

Rendang

Ingredients:

2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.

Direction:

* Cut beef into several-bite sized pieces, and boil until half done
* Skin shallots, garlic, and mix with chili, ...
* Brown this spice mix for a few minutes
* Boil beef and this spice mix in the thin coconut milk
* Put in daun
* Boil until dry
* Add thick coconut milk, boil until coconut milk dries while mixing it occassionally