Indonesian Chicken Noodle

Ingredients:

• 1 / 2 kg chicken noodles (available in the market)
• 100 ml chicken Oil
• 100 ml soy sauce
• 300 g boiled chicken meat and cut into cube
• 3 tablespoons sweet soy sauce
• 2 tablespoons Worcestershire sauce
• Leaves 2 stalks chopped onion
• Flavouring and fried onions to taste.

Other ingredients:

1. 3 cloves garlic
2. 5 pieces of red onion
3. 1 tsp Coriander
4. 3 cm Turmeric
5. 3 cm ginger
6. 4 items Pecan

Ingredients to make the broth:

• 2 liters of water
• 1 / 2 kg chicken bones
• 1 teaspoon salt
• 1 / 2 tsp pepper powder

Cooking Method:

1. Broth: boiled water to boil, put chicken bones, cooked over low heat until aromatic broth. Add pepper powder and salt.
2. Saute the mashed ingredients until fragrant and cooked, put chicken, stir-fry untilingredients absorb into the chicken, add flavoring, stir fry briefly, remove, set aside.
3. Enter the 2 tablespoons oil into a bowl of chicken, 1 / 4 teaspoon flavoring.
4. Boil noodles and chopped caisin have until cooked, remove and place in a bowl that has been filled with spices, put the chicken 2 tbsp.
5. Sprinkle with fried onions and scallions that have been chopped.

Indonesian Chicken Porridge Recipe

Indonesian Chicken Porridge Recipe

Ingredients for porridge:

• 2 liters of water
• 200 gm rice, washed and drained
• 1 bay leaves
• salt to taste

For the sauce:

• 2 pieces of chicken breast
• 2 liters of water
• 1 / 2 tsp nutmeg powder
• salt and pepper to taste

Blend:

• 3 cloves garlic
• 10 pieces of red onion
• 2 cm turmeric
• 5 pieces of toasted hazelnut
• 1 tsp coriander

Compliments:

• 1 cup sliced fried cakwe
• 3 tablespoons chopped celery
• 50 gm Fried soy beans
• Vegetable crackers
• Fried shallots
• Soy sauce

How to make:

1. In medium sauce pan, combine rice and bay leaves in water and cook until boiling. Stir until rice is soft, add salt and cook again until thick to make porridge.
2. Sautee ground ingredients until fragrant put the chicken breasts and cook until it changes color. Pour water and boil and cook until sauce is reduced.
3. Remove chicken from pan and fry and shredded into small pieces.
4. Serve porridge in a bowl, and yellow sauce and sprinkle with shredded chicken with other condiments.

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How to Make Salted Fish Fried Rice [Indonesian]

How to Make Salted Fish Fried Rice [Indonesian]

Ingredients:
400g cooked rice, chilled refrigerator overnight
75g large prawns, shelled and divined
50g salted fish, cut into pieces and soak in water
2 tbsp frozen peas
2 each eggs
3 tbsp oil for frying
1 tsp sesame oil

Seasonings:
1 / 2 tsp salt
1 / 2 tsp chicken powder
1 / 4 tsp sugar
1 tsp soy sauce
Pepper to taste

Trimmer:
1 tbsp chopped spring onion
1 tbsp chopped coriander leaves
1 tbsp chopped red chilli

Cooking Methods:
1. Heat oil in wok until hot, drain salted fish prior to fry crisp and yellowish. Set aside.
2. Heat the remaining oil, add sesame oil. Saute the shrimp until it changes color. Pour chilled rice and stir until blended. Mix the spices. Stir again until well blended spices.
3. Make a hole between rice, beaten eggs, pour in the middle of rice. Put pepper to taste, stir in a little rice with egg and then leave 1-2 minutes. After that, stir until the egg mixture. If look too dry, can add a little oil. Add frozen peas and finely sliced lettuce and stir until vegetables are cooked enough. Finally add fish and continue frying. Taste before serving.

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Recipe of Chicken Fried Bihun

Chicken fried bihun (fried bee hoon with chicken) is good to be served during breakfast with fried beancurd and fried chicken for every Asian cuisine. Last time when I was living in Pasar Minggu, southern district of Jakarta, I used to buy meal for my breakfast from aunty who sells breakfast meal in our neighbourhood. One of my favourite breakfast meal is fried bee hoon.

Fried Bee hoon is also good to be served during tea time and supper. In case of you want to cook at your own, following is the recipe you can try from your lovely kitchen before begin your day.

Ingredients:
400 gm cooked bee hoon, already been soaked in hot water
2 cloves garlic, chopped
2 each Eggs, beaten
200 gm Chicken legs boneless
60 gm White cabbage, sliced
30 gm Cay sim, sliced
30 gm Carrots, julienne
1/2 stalk leeks, sliced
2 Tbs soy bean sauce
Salt and pepper as needed
Oil to saut�

Cooking method:
In a medium skillet, wok or frying pan heat oil add chicken pieces and saut� until colour changes.
Add and saut� garlic until aroma comes out after that Drop all vegetable and soy sauce saute until sauce and vegetable becoming a good blend. Finally add bee hoon, stir and season with salt and pepper. Remove from heat serve immediately. The recipe is good for 2 persons.

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Beef Curry Javanese Style - Daging Kare Jawa

Beef Curry Javanese Style - Daging Kare Jawa

Ingredients:

• 250 grams of beef rump, cut into dice 2"
• 150 grams bean curd, cut into dice 2"
• 3 pieces of cabbage, sliced
• 5 green chilies, cut into julienne
• 4 stems onions, cut into julienne
• 50 grams rice vermicelli, soak in hot water
• 2 each curry leaves
• 300 ml coconut milk

Refined:

• 2 pieces of red chili pepper
• � teaspoon shrimp paste
• 3 pieces red onion
• 1 � tsp coriander powder
• � tsp cumin
• 60 grams hazelnut
• 3 cm turmeric
• 3 cm galanagal
• 3 cm ginger
• 2 tbsp tamarind water
• salt to taste

Cooking methods:

1. First braise meat until tender and then cut into pieces. Set aside.
2. Smooth flavor in stir-fry until fragrant and add water into the meat.
3. Bring to a boil. Then add the meat, bean curd green chillies.
4. Stir well and simmer over medium heat. When meat is tender, pour the
5. coconut milk and stir again until start ro boil. Then add the cabbage, 
6. Vermicelli and green onions. Mix well and remove from heat.

Seasoned Steam Rice - Nasi Gurih

Ingredients:

• 500 gram rice, wash and drain
• 2 tablespoons cooking oil
• � chicken, cut into 8
• 4 each cloves
• 1 piece cinnamon 3 cm in size
• 1 stalk lemongrass, crushed
• 2 each bay leaves
• 750 ml coconut milk
• 3 each hard boiled eggs
• 2 medium potatoes, peeled and cut four

Pureed ingredients:

• 2 tbsp coriander
• 1 tablespoon cumin
• 2 cm ginger
• 2 cm turmeric
• salt to taste

Cooking method:

1. Steam the rice until half cooked, remove from heat.
2. Heat oil, saut� the spice paste to be, add the chicken, cloves, cinnamon, lemongrass and bay leaves.
3. Stir and pour coconut milk.
4. Cook until chicken is tender, put rice and stir and mix the boiled eggs and potatoes, steamed until cooked.

Remove and serve.

Spicy BBQ Grilled Squids [Cumi-Cumi Bakar]

So, you want to have another squids dish today? Okay, let we make Spicy BBQ Grilled Squids [Cumi-Cumi Bakar]. Squid is available all year round in your market, always use fresh squid for the real taste! We are rock and roll with barbeque!

Ingredients:

• 500 gm squid wash and clean inside the belly and tentacle,
• 4 cm ginger, finely chopped
• 6 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 3 Tbsp soy sauce
• 1 Tbsp tomato sauce
• 2 each medium chili
• Salt and pepper to taste

How to make:

1. In medium mixing bowl, combine all ingredients and mix well. Using knife, make diamond cut [just to ensure the seasoning go through squid].
2. Add squid and marinate for at least two hour and this marinate should be kept in refrigerator to get maximum flavor before grilling. Don�t forget to add some lime juice to prevent from fish smell.
3. Preheat the grill to 400 degree F and start grilling until the squid cooked. When you do grilling, baste with remaining marinate to shine the squid and it can bring more flavor.

Indonesian Crab in Curry Sauce - Kari Kepiting

In this recipe, you will learn how to cook Indonesian Crab in Curry Sauce using wok or large frying pan. Indonesian carry is slightly different from Indian carry as most of the ingredients are fresh. If you prefer using ready mix curry [seafood Indian curry] just simple add to the remaining ingredient. The amount of curry is depending on how much you want. Here are complete ingredients for Indonesian Crab in Curry Sauce and also the cooking method.

Ingredients:

• 1500 gram fresh crab, wash and cut in half
• 300 ml coconut milk
• 3 each lime leaves
• 1 stalk lemongrass, white part only, crushed
• 250 ml chicken broth
• 500 ml oil for frying

Blended ingredients:

• 6 each shallots
• 3 cloves garlic
• 10 medium red chili
• 3 cm ginger
• 4 cloves roasted hazelnut
• 1 � tsp coriander
• 2 tsp sugar
• salt and pepper to taste

Cooking method:

1. Heat oil and fry the crab for a while until change color. To prevent oil spilled, make sure dry the crab before frying. Remove and set aside.
2. Take about two tablespoons of remaining oil, saut� ground spices until fragrant.
3. Add the crab, coconut milk, broth, lemongrass, and lime leaves cook until sauce thickens. Adjust seasoning and remove from heat.

Seasoned Rice in Coconut Milk [Nasi Uduk Jakarta]

In this recipe, you will learn how to make Seasoned Rice in Coconut Milk [Nasi Uduk] ala Jakarta. Nasi Uduk usually serve with sambal, fried tofu or bean curd as well as fried chicken and salad like cucumber and basil leave or daun kemangi. The sambal for Nasi Uduk is usually use peanut base. Some people like to have Nasi Uduk accompany with fish or prawn crackers.

Ingredients:

• 1 kg Fragrant rice, wash and drain
• 1.25 ml each fresh coconut milk or packed
• 2 each bay leaves
• 1 cm galangal [lengkuas]
• 2 each pandan leaves
• 1 Teaspoon salt
• Fried shallots or onions

Cooking method:

1. In a large stock pot, bring to boil coconut milk, bay leaves, pandan leaves, galangal and salt.
2. Ensure that to prevent coconut milk for over boil. In this case, you need to stir consistently.
3. Add rice and cook until liquid start to dry, reduce the heat and continue cooking until the rice cooked.
4. Serve with fried shallots as garnish. Fried shallot also add more flavor to the Nasi Uduk.

Indonesian Chicken Stew [Rendang Ayam]

Ingredients:

1.5 kg chicken, cut into 8
� tsp turmeric powder
� teaspoon salt
200 ml of water to boil
3 tablespoons cooking oil
5 btnG lemongrass, crushed
Thick coconut milk 1 l

Blend:
10 red chili
10 onions
5 cloves garlic
4 cm ginger
2 tablespoons coriander, toasted
1 tsp cumin, toasted
� teaspoon salt

How to cook:

• Marinate chicken pieces with salt and turmeric powder until blended.
• Boil until cooked and water dry out.
• Heat oil, saute ground spices and lemon grass until fragrant.
• Pour the thick coconut milk, bring to a boil while stirring.
• Add chicken and cook until chicken is cooked and sauce thickens.
• Remove chicken and set aside.
• Cook the remaining coconut milk until thick and oily.

Remove and pour over chicken. Serve warm.

Coriander Chicken Cooking

Ingredients:

1 whole chicken pieces
350 ml coconut milk
3 tbsp cornflour
oil for frying

Blend:

1 tbsp coriander toasted
5 cloves garlic
3 red onions
1 tablespoon salt

How to make:

• Cut the chicken into desire size, wash and drain.
• Mix the ground spices with coconut milk and boiled chicken marinated in coconut milk until tender and sauce thickens. Combine cornflour with the remaining coconut milk and seasonings and stir well.
• Marinate the chicken with seasoned flour and fry in hot oil until cooked and dry.
• Remove and drain.

Indonesian Barbeque Roasted Chicken [Ayam Bakar Kecap]

Ingredients:
1 whole chicken, halved
2 stalk lemongrass, white part only
4 pcs bay leaves
100 gm butter
3 Tbs Soy sauce
200 ml of water

Blend:
8 pieces of red chili
6 cloves garlic
8 each shallots
1 cm galangal [kind of ginger]
8 each Candle nut
1 piece turmeric
salt and pepper to season

How to make:

• Marinate chicken with blended ingredients a pan, allow about half an hour.
• Pour water into it, include lemongrass and bay leaves, and cook over medium heat until cooked, remove from the heat.
• Preheat oven to 200 � C.
• Mix the butter and soy sauce coat the whole chicken. Place the chicken in baking pan and cook until brown.

Remove from the oven, serve hot with other entrees

Deep Fried Mix Vegetables Fritter

Bakwan or Bala-Bala! This is kind of fried item, a light meal or snack. It�s probably known as vegetable fritter. The dominant ingredients uses for vegetable fritter are cabbage, carrots, leek, bean sprouts flour, eggs and seasoning. In Asian country, vegetable fritter is very popular food. In Japan they call it tempura. That�s a frying item. Wow!~

Ingredients:

• 200 gm long beans sprouts
• 1 carrots, peeled cut into julienne
• 3 leeks, thinly sliced
• 200 gm all purpose flour
• 2 tablespoons rice flour
• Peres 1 teaspoon salt
• 1 tsp ground coriander
• 1 / 3 teaspoon garlic powder
• 1 egg
• 150 ml of water
• Vegetable oil for frying

How to make:

1. Combine flour, rice flour and all spices.
2. Pour a little water; stir the flour with using a whisk to mix.
3. Add the eggs, mix well. Finally add the vegetables. Let stand briefly (about 15 minutes).
4. Vegetable fritter mixture is ready for frying. Fried dough slightly as the tester, taste is a sense of seasoning is ok or not.

Serve as light meal during party or as main course accompaniment.

Sundanese "Karedok" Mixed Salads with Peanut Dressing

What�s cooking today? Yeah, let make Karedok! Karedok is Sundanese Tossed Salad. Making Karedok is easy and you can make at home. Make Karedok is not difficult. The taste sensitivity; its assortment of vegetables, peanut sauce, a bit spicy [some people can take spicy food], there is a sense of basil, etc. Well, it�s absolutely good! pokonya deh! I used to east Karedok with rice and fried bean curds. So, let go the the recipe how to make Karedok.

Raw ingredients:
100g Cucumber
100g green bean sprout
3 pieces of white cabbage leaves
100g long beans
25g basil leaves

Ground Peanut sauce
2 red chilies
1 clove garlic
5 small red pepper
1 / 2 tsp kencur, kind of ginger
200g peanuts, roasted or fried
1 tablespoon tamarind water
1 tablespoon brown sugar
1 teaspoon salt
1 / 2 tsp shrimp paste
150 cc of warm water

This is how to make:

• Set all the ingredients are ready
• Cut cucumber, long beans cut small dice.
• Cabbage white or sliced cabbage cut thin sliced
• Provide quality or pestle and mortar or put chili, garlic, small chilies, kencur, peanuts, brown sugar, salt, shrimp paste and blend.
• Add the tamarind water and water continues blending until smooth.
• Mix all the vegetables including basil leaves, the correct herbs and ingredients.

If you want, you always can garnish with shrimp crackers and fried shallots.

Image source : http://www.westjavalive.com/image/karedok.JPG

Lamb Chop Fried Rice

I can not express in words how appetizing Lamb Chop Fried Rice is. Today I feel like eating lamb chop. But how lamb chop to be cooked? So, for fast and easy cooking I make fried rice with lamb chop using saute pan! But the taste is unbelievable! Yummy... Here are the recipe for you.

Ingredients:

• 2 cups cooked rice, room temperature
• 200g boneless lamb chop, slice, cut into 1 / 4 inches
• 1 tablespoon garlic, chopped
• 1 tablespoon chili paste
• 30g red onion, sliced
• 1 / 2 each ripe tomato
• 2 tablespoon fresh basil leave, Roughly chopped
• 2 each eggs
• 2 tablespoon cooking oil
• 1 tablespoon soy sauce
• 2 tablespoon oyster sauce
• salt and pepper to taste

Cooking Method:

1. Prepare all the ingredients.
2. Heat the oil over the saute pan until very hot, oil indications smoke just starting out
3. Add onion, garlic chili, basil tomatoes, slow and eggs, continue saute for about 1 minute.
4. Add rice and sauces, continue cooking with high flame, but not burn until the ingredients mix well with rice. Correct seasoning with salt and pepper.
5. Remove from heat and serve immediately.

Serving for 2 persons

Beef Stew in Sweet Gravy

Ingredients:

• 300gm beef rump, cut into slice
• 100gm, grated coconut or coconut flakes, toasted
• 8 tablespoons soy sauce
• 1 tbsp tamarind juice
• 2 tablespoons cooking oil
• 250 ml of water

Ingredients to blend:

• 3 large red chili
• 8 shallots
• 3 cloves garlic
• 1 tablespoon whole coriander
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 1/2 tsp teaspoon pepper

Cooking method:

1. Combine blend ingredients with toasted coconut, soy sauce and slliced beef, mix well. Marinate for 30 minutes.
2. In medium sauce pan, heat cooking oil, add marinate beef and cook until the meat turn color.
3. Add water and cook until the sauce thicken and the beef tender.
4. Remove from heat and serve with steamed rice and vegetables.

Serving for 3.

Hot and Sour Chicken

To cook hot and sour chicken is very easy. First select a fresh chicken approximately about 1200gm. Wash, clean and cut according 8 or according to your desire. Its good to use fresh herbs, but you can use dry seasoning if its not available in your market. This is how to make hot and sour chicken.

Ingredients:
1 whole chicken, apprx. 1200gm, cut into 8
5 cm ginger, crushed
2 each lime juice
4 leeks, sliced Roughly
100g Fresh tamarind, take the juice only

Ingredients to blend:
8 each red chili
10 each shallots
1 � tablespoons salt

How to make:

• In a medium sauce pot, marinate chicken with fine herbs, scallions and ginger for about 30 minutes before cooking.
• Add a bit water to the chicken to just cover the chicken in medium heat until cooked. Cook for approximately 30 minutes.
• Add water and cook longer if necessary.
• Adjust the seasoning and remove from the heat.

Serving for 2-4.

Sour and Spicy Chicken Stew

Ingredients:
1 each whole chicken, cut into 8
2 each garlic cloves, chopped
5 cm galangal, crushed
2 each lime juice
4 each leeks, sliced roughly

Blend ingredients:
8 pieces red chili
10 red onions
Salt and pepper taste

Cooking method
Wash and cut chicken into 8 pieces and marinate them with fine herbs for about � hours to an hour.

In a covered saucepan put chicken and 1 litter of water, set flame in medium heat and cook the chicken until tender. Season with salt and pepper.

Add bit water and little longer if necessary.
Drop lime juice just before removing the chicken from the heat.

Serving for 4-6.

Indonesian Beef Stew - Daging Rendang

Indonesian Beef Stew - Daging Rendang is a food that originated from Minangkabau, an Indonesian ethnic group in Sumatra Island. But now it is very popular and becoming a signature and familiar to the people of Indonesia. In fact, Rendang has a spread to countries such as Malaysia, Singapore and Brunei and is also a favorite food. Beef Rendang main ingredients are beef, coconut milk cooked in a pot as well as cook stew which is savory, sweet and slightly spicy. Coconut milk plays a important role in the success of making this Rendang dish.

Ingredients
1 kg beef, cut into 2 inches x 1 inches,
1.2 liters of coconut milk, thick
1 tablespoon brown sugar
5 pieces lime leaves
1 stalk lemongrass, cut, crushed
2 cm galangal, crushed
salt and pepper to taste

Blended ingredients
250 gm red chili, added more chili to get more spicy
4 cloves garlic
4 spring onions

Cooking method
In medium stock pot, combine all ingredients except salt, bring to a boil, reduce heat, stir occasionally and leave until the coconut milk dry and the meat tender. If the meat have not tender yet, add a bit water.

Season with salt and pepper, stir gently so that the pieces does not break . Correct seasoning and remove from heat.

Rendang very suitable if its serve with steam rice and salads or vegetable.

Hot and Spicy Hard Boiled Eggs � Balado Telor

Ingredients:

• 6 Fresh eggs, hard boiled
• 2 ea. Red chili, chopped
• 2 bay leaves
• 10 cm lemon grass, crushed
• 250 ml thick coconut milk
• 1 / 2 tsp palm sugar
• salt to taste
• 4 spring onions, finely sliced
• 3 tablespoons vegetable oil for to saut�.

Blend seasoning

• 4 cloves garlic
• 3 pieces of red chili
• 5 each candle but
• 1 cm galangal
• 1 cm ginger

Cooking Method:

• First you need to boil the eggs and make them hard. Cook for about 10-12 minutes. Remove the eggs shell and fried about 1 minute or just slightly golden in color and put aside.
• Meanwhile, saut� onion in medium sauce pan onion transparent and the aroma comes out. Then add smooth blended ingredients into pan and continue cooking until turn colour. Make sure that the ingredients being sauteed well otherwise you will get raw colour the will be effected to the taste results. Add coconut milk, and bring to boil. Don�t forget to correct seasoning with salt and pepper.
• It�s as your desire, if you want to cut the eggs into halves or just let it in whole pieces put in the plate and pours with the sauce or curry you just made.

Serve them as accompaniment of main course during your meal time.

Serve for 4.

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