Indonesia Food - "Gado-gado" from Javanese Island

Gado gado is a very popular salad in Indonesia and has many regional variations. At its base though, it is a composed salad of cooked and raw vegetables either topped or tossed with a peanut sauce. Gado gado is an excellent addition to a buffet or rijsttafel.

Ingredients:

• Mung beans -- 1 cup
• Carrots, peeled and sliced into rounds -- 2
• Green beans, cut into 2-inch lengths -- 1 cup
• Potato, peeled and cubed -- 2
• Romaine lettuce, outer leaves kept whole, remainer shredded -- 2 cups
• Cucumbers, peeled, seeds removed, cut into half moons -- 1
• Tomatoes, cut into wedges -- 2-3
• Hard-boiled eggs, cut into wedges -- 2-3
• Krupuk (shrimp crackers) (optional) -- 10-12
• Sambal kacang (peanut sauce) -- 1 recipe

Step by step a make Gado-gado recipe:

1. Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add the sprouts and boil them for 10-15 seconds. Remove the sprouts from the water with a slotted spoon and plunge them into the cold water. Drain, squeeze dry and set aside. Repeat this process with the carrots, green beans and potatoes.
2. Lay the outer whole leaves of the Romaine lettuce on a large platter to form a base. Spread the shredded lettuce over the base.
3. Layer the blanched, drained vegetables over the shredded lettuce. Garnish the platter with the cucumbers wedges, tomatoes, egg and krupuk crackers.
4. Pour the sambal kacang over the vegetables and serve.

Variations:

1. The vegetables can be all mixed together or even served in separate little piles. The sauce can likewise be poured over all, mixed in or served in a bowl on the side for individual diners to dip into as they like.
2. The vegetables listed above are those most commonly used for gado gado, but you can use whatever you like. Other common additions: cauliflower; snow peas, spinach or other greens, cubed and fried tofu or tempeh.
3. The firmer vegetables are usually blanched or steamed, but they can also be served raw.
4. Garnish with toasted sesame seeds or fried onions if you like.
5. Gado gado is usually served cold or at room temperature, but it is sometimes heated a little in an oven before serving.

Resources:
Whats4eats

Indonesia Food - "Nasi Kuning" from Javanese Island

Yellow rice is a famous food in Java Island. People always cook yellow rice in traditional events or special events. I really like the yellow rice. In this post I'll share a recipe to make yellow rice.


Ingredients:

• ½ pounds Rice (washed thoroughly, until water runs clear).
• Water
• ¾ tsp Turmeric
• ½ tsp Galangal (laos) powder
• 2 Bay leaves
• 1 ¼ cup Coconut milk

Preparation:

1. Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil
2. until water is almost evaporated.
3. In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk.
4. Pour the rice into this mixture.
5. Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has
6. evaportated and steam is escaping through the surface of the rice.
7. Serve hot. (6 servings)

Nasi Kuning is a traditional recipes from Javanese Island

This is a simple recipes. I hope you can cook it properly. if any difficulty please ask me.

Resources:
original-javanese-recipes.blogspot.com

Indonesia Food - "Mie Bangka" from Bangka

If you love noodles then beware, the recipe below is highly addictive.

Ingredients:

• Egg noodles (Hokkien Noodles) 1 kg of wet and fresh

Topping:

• 150 g green cabbage, cut into 3 cm, boiled briefly
• 150 g of bean sprouts, cleaned

Chicken For Stir-Frying:

• 2 tbsp vegetable oil
• 1/2 tsp sesame oil
• 2 cloves garlic, finely chopped
• 250 g chicken meat, cut into small
• 100 g mushroom, chopped
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp soy sauce
• 1/2 tsp pepper
• 1 tsp salt
• 150 ml water

Complement:

• chicken broth
• fried shallots
• thinly sliced spring onion

Method:

1. Boil some water
2. Boil noodles until the float. Remove and drain.
3. Put a little vegetable oil or chicken oil and soy sauce in a bowl.
4. Add the hot noodles, stir until blended.

Stir Fried Chicken:

1. Saute garlic until fragrant.
2. Add chicken, stirring until stiff.
3. Add the mushrooms, stirring, until wilted.
4. Add seasonings and water.
5. Cook to boil and slightly dry.
6. Lift.

Serving:

1. Divide the noodles into five sections.
2. Give each bean sprouts, mustard greens, stir fried chicken and sprinkle with fried shallots and spring onion slices.
3. Serve hot with chicken broth.

Resources

Indonesia Food - "Serabi Special Chicken" from Javanese Island

Indonesian Food this time will be shared about the recipe a Serabi Special Chicken. This recipe is a development from the previous recipe, titled "Indonesia Food Share -" Serabi "- from Solo, Central Java"

Ingredients a Serabi Special Chicken:

• A basic dough recipe pancake
• 200 grams of minced chicken
• 6 pieces of canned button mushrooms, thinly sliced
• 2 tablespoons cooking oil
• Margarine to taste

Ingredients Chicken Seasoning for Recipe Serabi Specials:

• Onions 1 / 2 fruit, chopped
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1 teaspoon sesame oil
• Chicken stock powder 1 tablespoon
• 1 teaspoon pepper
• Salt to taste
• Granulated sugar 1 / 2 teaspoon
• 4 stems green onion, cut into 0.5 cm

Step by step a Make Serabi Special Chicken:

1. Heat oil and saute garlic and onions until fragrant.
2. Add chicken, stir until it changes color.
3. Add the mushrooms and other seasonings, and cook, stirring until cooked. Lift. Enter and onion, stir well.
4. Heat a pancake molds (small pan of clay), smear with margarine until blended.
5. Pour a small ladle batter.
6. flatten chicken to taste. Cook until the dough is cooked. Lift and do it until the dough runs out. Serve.

For 11 pieces

Share Indonesia Food - "Bakwan Jagung" from Javanese Island

Crispy Corn Meatballs or Bakwan Jagung is very simple side dish. My mom used to make it in a quite big quantity when I was still living in Jakarta. Even though nobody didn't really eat it all because it was too much for us. Fresh corn is an inexpensive thing there. But here in my town, Yogyakarta, fresh corn is expensive and also rare to get (only seasonal). So to make it I had to use canned corn. Besides as a side dish with other meal, you can also enjoy Bakwan Jagung as a snack.

Ingredient to make a bakwan jagung:

• 150 gram canned corn
• 1 egg
• 50 gram plain flour
• 1 stalk of celery
• 1 stalk of spring onion

Ingredient to make a Spice Paste:

• 3 shallots
• 2 cloves of garlic
• 2 red chillies
• 2 bird's eyes chillies (optional)
• 1 tablespoon of coriander
• 1 cm Kaempferia galanga L (kencur) - optional
• 1 kaffir lime leaf
• salt and sugar to taste

Step by step to make a bakwan jagung:

1. Blend or grind all the ingredients for spice paste. Then add the corn, and continue blending (grinding). I like to grind the corn roughly, not so smooth.
2. Put the mixture into a bowl, and then add the flour, celery, spring onion and egg. Mix it well.
3. Heat the oil in deep wok, and fry 1 tablespoon of mixture until slightly brown.

Tips: you can add some fresh small prawn into the mixture to give it more flavour.

Resources:
tasty-indonesian-food.com

Share Indonesia Food - "Cenil" from Javanese Island

Ingredient a Cenil:

• 250 grams of starch
• 125 ml boiling water
• ½ teaspoon salt
• Btr ½ coconut, peeled, grated long, broiled
• 1 pandan leaf lbr
• 100 grams sugar
• red dye / to taste

Step by step a make Cenil:

1. Steam the grated coconut, pandanus, and salt for 15 minutes. Remove and set aside.
2. Take 1 tablespoon starch flour, melted with 2 tablespoons cold water. Pour into a 125 ml boiling water, stirring until thick.
3. Add the remaining cornflour, stirring by hand until dough can be formed. Shape the dough for the little finger.
4. Boil water, boiled dough that has been formed to float and mature. Lift, roll in grated coconut.Cenil Serve with grated coconut and sugar.

Indonesian Sauces: Sambal Tempe

Avocado Pudding

Ingredients:

1 packet green jelly
2.5 cups of liquid milk
50 g sugar
50 g avocado flesh (blender smooth)
1 packet vanilla powder
1 / 4 teaspoon salt

How to make:
1. enter the agar-agar, sugar, milk, avocados, vanilla, and salt. Cook until boiling, stirring constantly.
2. Pour into molds.
3 Chill and serve

http://recipes4foodendrinks.blogspot.com/

Share Indonesia Food - "Sambal Oelek" from Javanes Island

Sambal Oelek from Javanese Island is very delicious. Javanese people called "Javanese Chilli Pasta" This sauces is very spicy, but i can guarantee you'll love it. Now i'll this share for you. How a make this sauces is very simple. Let's i show you, step by step:

Ingredients:

• 25 Chillies
• White vinegar (see how to)
• 2 tsp Salt

How to a make:

1. Wash the chillies, then just remove the stalks, but not the seeds.
2. Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes! Let it settle before opening the lid, carefully.)
3. If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste.
4. Then stir in the salt.
5. Keep the finished chilli paste in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe.
6. This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested.

Note: 
It's adapted from The Complete Asian Cookbook by Charmaine Solomon. Burke's Backyard Magazine.
Anyway, traditional javanese people don't use blender. They use a special tool called ulekan, here's the pic is a ulekan.

Resourse:
original-indonesian-recipe.blogspot.com