Acorn Squash, Indonesian

Ingredients :

3 x Acorn squash
Salt and pepper
1/4 cup Melted butter
1/3 cup Chutney*
1/3 cup Flake coconut

Method :

* Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 minutes or until bubbly. - -NOTES Make chutney in slow-cooking pot according to "Peach Chutney" recipe.

reference:
http://fooddownunder.com

Nugget Milk

Ingredients:
500gr milkfish meat without skin
3btr chicken eggs
2sdm tpg tapioca
750ml oil u / manggoreng

Spices:
5siung bwg white, chopped
3sdt bwg Bombay, minced
1btg leaves bwg / bwg gear
KCP salted 2sdm
1sdt mnyk sesame
sckpnya salt

Material layer:
1btr chicken eggs
100gr tpg wheat protein is
100gr tpg pangko / panir

HOW TO MAKE:
1. heat oil, stir-fry bwg white & bwg Bombay until fragrant
lift.
2. mixed materials and other spices, mixed flat.
3. dough in a cast brass box the size of 15 × 15x3cm mean plastic. averaging
4. pengukus boil a pot, steam the dough for 15 minutes until cooked.
lift & dinginkan. cut block
5. gulingkan dough in flour until smooth.
in the remaining egg dye my d shake, lift.
6. and gulingkan in tpg pangko / panir.
7. heat oil, fried dough to snuff.
lift & Drain.
serve warm.

untk 15 pieces.

Reference:
http://warokfara-55555.blogspot.com

Acar (Indonesian Garden Salad)

Ingredients :

1/2 cup Water, cold
1/2 cup White vinegar
1 slc Ginger root, crushed
3 1/2 tbl Sugar
3 tsp Salt
1 x Yellow onion, thinly sliced
5 cup Cabbage, thinly sliced
1 cup Carrot, finely shredded
2 cup Cucumber, thinly sliced

Method :

* In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.
* NOTES : This is very easy and has an interesting flavor. I last made it in February 1998. I used red and green cabbage and brought it to an engagement party in an antique covered serving dish.

References:
www.fooddownunder.com

Bakwan the Rebon

Jakarta - the cute Re- Bill, deliciously piquant with the typical aroma make the feeling bakwan these vegetables really are good and renyah.
Vary the contents of vegetables in accordance with appetite and fried bakwan for a moment will be eaten so that bakwan is felt renyah and crispy.
Serve with mayonnaise or chilli sauce botolan

The material:
1 stick of the leek, the slice halus

1 re-bill human resources, soak warm water through to soft, tiriskan

5 stringbeans, the slice halus

75 g the corn seed manis

50 g tauge

Oil goreng

Flour batter, the level mixture:
100 g flour terigu

2 flour human resources beras

1 item of the chicken egg, kocok

1 garlic fang, parut

1/2 sdt pepper bubuk

1 sdt garam

The instruction:
It was mixed that all the vegetables become one.
The vegetables mixture with flour batter.
It was fried that each 1 human resources is full (while complete with the tablespoon) batter in hot oil and many through to dry and ripe.
Adopted and tiriskan.
Serve warm.
For 10 (ely/Odi)

Reference:
www.detikfood.com

Galangal Fried Chicken Recipe

Ingredients:
1 kg Chicken, cut into 8 pieces
4 tbsp Shredded galangal
5 tbsp Oil
2 Salam leaves or bay leaves as substitute
1 stalk Lemon grass, bruised
Oil for deep-frying

Spices:
3 cloves Garlic
5 Shallots
3 Candlenuts, roasted
1 tsp Tamarind
1 tsp Chopped turmeric
Salt and sugar to taste

Method :

1. Combine chicken with ground spices and shredded galangal and mix thoroughly.
2. Heat oil in a frying pan and fry the chicken.
3. Add salam leaves and lemon grass.
4. Cover the pan and fry over low heat, adding a little water if necessary.
5. Remove the chicken when it is half-cooked.
6. Deep fry the chicken until golden brown, then drain.
7. Serve the chicken with fried shredded galangal sprink

reference by Original Indonesia Recipe

Tempe Tumis Sapi (Fried Tempeh with Beef )

The origin of Tempe / Tempeh is still considered a mystery until now. Some believe that Tempe is invented by Javanese. The record of Tempe is found in one of ancient Javanese Literature called Serat Centhini that's written in 16th century.

Other records also show that tempe might be produced using black soybeans before 16th century by Javanese Rural Community in Mataram.

The word tempe probably came from Javanese Ancient Word "tumpi".

But some also believe that Tempe was first introduced by Chinese immigrants who came to Java. They introduced 3 recipes made from soya beans called Tofu, Tom Ping, and Toya. Tom Ping is Tempe itself.

Enough the story, whether Tempe originally came from Java or China, It's an undeniable fact that Tempe is an Indonesian Traditional Food. And Indonesians eat most of the tempes in the world :)

Ingredients:

250 g tempe, chop into pieces
150 g beef, boil until softened and dice
50 g green chilies, chop into 1cm size
25 g red chilies, chop into 1cm size
100 g tomato, tear into pieces
6 shallots, slice
3 cloves garlic, slice
1 salam leaf
1 cm galangal, crush
250 cc water
5 tbs kecap manis
1 tsp salt

How to:

1. Heat oil in a frying pan. Fry garlic until brown, add shallots, green chilies, red chilies, salam leaf, galangal and tempe.
2. Add beef, tomato, water, kecap manis and salt, stir fry until the soup evaporate.

reference by Original Indonesian Recipe

[Indonesian Recipe] Mendoan Tempe with Sambal Kecap

Ingredients:
500 grams tempeh, cut into 1/2 cm thick
oil for deep frying

Batter
1 1/4 cup cake and pastry flour
300 ml cold water
4 - 5 Chinese chives (Indonesian/Chinese:kucai; Vietnamese: he), finely sliced

Grind into spice
1 1/2 tsp corriander seed
5 cloves garlic
3 candlenuts
7 cm kencur (also known as kaempferia galangal)
salt as desired

Sambal Kecap
1/4 cup kecap manis (Indonesian sweet soy sauce)
2 tsp fresh lime juice*
bird's eye chillies (as many as you desire), sliced

Directions:
Combine cold water with ground spices. Add flour and whisk quickly. Dip gently the tempeh slices into batter. Deep fried in hot oil until it turn golden brown and cooked through.

Sambal Kecap
Combine all ingredients

Indonesian Drink - "Sekoteng" from Javanese Island

Ingredient:
100 gram of 'Biji Delima' (cassave core),
200 gram of peanut, boiled then remove it's soft skin
100 gram mung bean
1000 cc water
100 gram granulated sugar
50 grams ginger
5 piece of bread, diced into 1 cm cubes

Preparations:
Boiled the cassave core, cooked until done, dunked in cold water,drained
mixed water, sugar and ginger, boiled.
serve into a bowl,put 2 spoonfull cassava core, 2 spoonfull mung beans, and chop bread, pour mixed water, and ginger. ready to serve.