Heci Cake

Ingredients:
125 g small shrimp wet
125 g bean sprouts
250 gr rice flour
2 tablespoons finely chopped chives
2 tsp coriander
2 cloves garlic
kencur pm
little salt
1 tsp whiting
oil for frying

For the sauce:
6 pcs chili sauce
a little sugar
2 cloves garlic
125 cc water shrimp
vinegar to taste
3 tablespoons soy sauce
2 tablespoons chopped celery

Directions:

1. Rinse shrimp, discard the head, set aside.
2. Blend the coriander, garlic, kencur, salt, and whiting. Combine with rice flour and pour a few tablespoons of water until the dough is fried bananas. Enter the bean sprouts and chives and stir well.
3. Heat oil in a skillet. 2-3 Provide a flat ladle. If the oil is hot, dip the flat ladle into it. Pour + / - heci tablespoon dough, give them wet tail 3-4, and enter into the hot oil. If the dough heci already half done, lift and remove it from the ladle. Fry continues to mature, do the same until the dough runs out. Remove, cut into four. Eaten while warm with the sauce.
4. Make sauce: ulek smooth cayenne pepper, sugar, and garlic. Pour water shrimp, vinegar, and soy sauce. Enter the celery leaves. Kuah heci should taste spicy and slightly sour fresh

Recipe created for approximately 15 pieces.

Nasil Langgi / Langgi Rice

Langgi Rice Recipe Ingredients:
* 500 grams of rice, washed, drained
* 450 ml coconut milk from half coconut
* 3 cm galangal
* 1 stalk lemongrass, crushed

Subtle Seasonings Recipes Rice Langgi:
* 2 cloves garlic
* 5 pieces of red onion
* 1 teaspoon coriander, toasted
* 1 / 2 teaspoon salt

Complementary Rice Recipe Langgi:
* Hot meat
* Dry tempe
* Basil leaves
* Serundeng coconut
* Cucumber slices
* Chilli fried shrimp
* Sliced omelet

How to Make Rice Langgi:
#Steamed rice half cooked (25 minutes). Boil coconut milk with spices, ginger, lemongrass, and salt, add half-cooked rice, and cook until milk is absorbed exhausted. Steam cooked.

#Scorching flesh, mashed 1 teaspoon coriander, 1 / 2 teaspoon cumin, 5 pieces of onion, 1 clove garlic, stir in 3 tablespoons of oil until fragrant and dry.

#Add 1 stalk lemongrass and ginger are crushed 1 cm, 2 bay leaves, 500 grams beef cut into pieces and stir well. Add 750 ml of coconut milk 1 / 2 coconut, 1 teaspoon salt, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the milk runs out and the flesh soft.

#Dried tempe: with 3 tablespoons oil, saute chopped: 2 red chillies, 5 pieces of onion and 2 cloves garlic, 1 / 2 shrimp, 2 bay leaves, 1 cm of crushed ginger until fragrant and soft. Enter a 250 gram piece of fried tempe dry and stir well. Add 250 ml of water, 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the water runs out.

# Serundeng coconut: grated coarse 1 / 2 medium coconut. Grind: 1 tsp coriander seeds, 5 pieces of onion, 2 cloves garlic, 1 / 2 teaspoon salt, 1 teaspoon tamarind water, mix it with grated coconut until smooth. Add the crushed ginger 1 cm, 2 bay leaves, lemon grass and a sheet. Mix in coconut and spices, roasted and stir over medium heat, until slightly dry and brown. Put 1 tablespoon chopped palm sugar and stir well. Adopted after the sugar is dissolved.

# Chilli Fried Shrimp: with 3 tablespoons oil, saute chopped: 10 red chili without beans, 5 pieces of onion, 2 cloves garlic, crushed 1 cm of ginger, and 2 bay leaves until fragrant and soft. Put 250 grams of peeled shrimp, and stir well. Add 1 / 2 teaspoon salt, and cook until done, remove from heat.

Kare Ayam

Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar

Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt



Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat

Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce

Besengek Ayam

Ingredients:
1 broiler or fryer
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

Method:
1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
2. Add onion and garlic to chicken and fry until onion turns medium brown.
3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

Ikan Asam Padeh

Ingredients:
1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 Thai Chiles
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste

Method:
1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.
4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
5. Serve with fresh vegetables and rice.

Ayam Panggang Bumbu Kuning

Ingredients:
1 whole chicken, cut up into 2-4 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbs. tamarind juice
3 Tbs. vegetable oil

Spice Paste Ingredients:
3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
� tsp. aniseeds
� tsp. cumin seeds
� tsp. nutmeg
� Tbs. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 Tbs. salt

Instructions:
- Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
- Add the chicken pieces and stir well until the chicken is half done.
- Pour in the coconut milk and tamarind juice.
- Cook it until the chicken is almost done and the sauce is thickened, remove.
- On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
- Ready to serve.
- Makes 3-4 servings.

Pindang Bandeng

Ingredients:
3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt (as needed)
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4" rings)
10 birdseye chilis
1/2 inch Galangal
3 lbs. Milk fish (or 2 whole)


Instructions:
1. Cut each fish into 2 crosswise.
2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.
3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.
4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal.
5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.
6. Simmer until fish pieces are cooked and tender.
7. Serve hot with rice.

Martabak Telor

Ingredients:
450g plain flour
175cc water
1/2 tsp salt
120cc oil
4 cloves garlic
750g minced beef
2 shallots
1 onion
2 tbs chopped chinese celery leaves
1 tbs curry powder
4 eggs
1 leek, halved lengthwise and sliced
1 tsp salt
1/2 tsp pepper

Method:
1. Mix all the dough ingredients and knead them into an oily elastic dough.
2. Cover in a plastic wrap and leave in room temperature for 2 hours.
3. Divide the dough into four and roll each piece into a ball. Roll them out with lightly oiled rolling pin to make a large thin circle.
4. Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..
5. Add onion, celery leaf and curry powder stirring until well mixed.
6. Put aside to cool it.
7. Add 3 eggs, leek and pepper to 3 and mixed thoroughly.
8. Heat 2 tbs oil, spread one rolled dough, put 1/4 of filling on the center of the dough circle and, fold in the sides and ends to comletely enclose the filling.
9. Fry until browns, flip and fry the other side.
10. Cut into pieces and serve.

Black Rice Dessert

In indonesian i called "Bubur Pulu Hitam"




Ingredients:
240 g Black glutinous rice
(washed & drained)
60 g White glutinous rice (pulut)
(washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt



Directions:
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

Tumis Tahu Sayur

Ingredienten:
- 150 gr. tahu
- 75 gr. tauge
- 75 gr. peultjes
- couple of brushwood selderie
- bit leek
- 2 eetlepels shredded onion
- 2 shredded teentjes garlic
- 2 eetlepels of ketjap
- oil

Construction:
Dry the tahu with kitchen paper and cut it in cubes of 1 cm. Barge them slightly brown in, approx. 5 minus clears oil on high fire. Obtain them from the pan. By the leek and selderie. Fruit onion, garlic and leek 2 minutes in a beetje oil. A cup does water the tahu and the peultjes. It lets cook 5 minutes softly. Joint then selderie, tauge, ketjap and salts to taste and cook once more 2 minutes. Let cool down the Court and at least a half hour to stand.

Bajak Chili Sauce

Ingredients :
8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Method :
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Keeps up to 1 week or longer if refrigerated.

Indonesian Egg Sambal

Serves 4-6
Ingredients:
4 eggs
3 tablespoons peanut oil
1 onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon dried shrimp paste
1 tablespoon sambal ulek or chopped red chillies
1 teaspoon finely chopped galangal, fresh or bottled
6 candle nuts or macadamia nuts, finely grated or pounded
2 teaspoons palm sugar
125 ml/4 fl oz/1/2 cup coconut milk
salt to taste
2 tablespoons lime or lemon juice


Directions:
Have eggs at room temperature or gently warm them in tepid water before cooking them.

Stir for the first few minutes so yolks are centred, then simmer for 8 minutes. Cool in a bowl of cold water. Shell eggs and halve lengthways.

Heat oil and fry onion and garlic until onion is soft and golden. Add shrimp paste, sambal, galangal and nuts and fry, stirring, until fragrant. Add palm sugar, coconut milk, salt and lime juice and simmer, stirring frequently, until oil shines on surface. Put in eggs, spooning sauce over.

Oxtail Soup

Ingredients :
1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste



Spice (ground)
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing
Fried shallots
Spring onions
Chopped Chinese parsley


Method :
- Put oxtail in a pan with 2 liters water and bring to the boil.
- Carefully scoop off and discard the scum floating on the surface.
- Discard the stock and replace with 2 liters clean water.
- Add chopped ginger, nutmeg and spring onion.
- Cover the pan and simmer over low heat until tender.
- Remove the tail, reserving 1 1/2 liters stock.
- Bring the stock to the boil, then add oxtail.
- Heat margarine and fry ground spices until fragrant.
- Add to the boiling stock, then add carrots and potatoes.
- Bring to the boil until the ingredients are thoroughly cooked.
- Garnish with fried shallots, spring onions, and Chinese parsley.
- Serve hot.

Shrimp Soup

Ingredients

1/4 cup rice sticks, broken up

2 Tablespoons peanut oil

6 shallots (or an onion) thinly sliced

3 cloves garlic, crushed

2-inch piece of fresh ginger, grated

1 teaspoon ground coriander

1 teaspoon tumeric

2 cups fish stock

1 cup coconut milk

1 cup shrimp, cleaned, peeled, and split

1/2 cup bean sprouts

salt and pepper to taste

Garnish: 4 scallions, chopped

Directions

Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Indonesian Spareribs

Ingredients:
3 pounds spareribs
3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion
1 teaspoon MSG
1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime or lemon juice

Directions:
Cut spareribs into serving-size pieces. Place on rack in shallow pan. Combine remaining ingredients, mixing well. Spoon or brush sauce over ribs to coat all sides. Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.

Kue Cucur

Ingredients
500 g newly pounded rice flour
1 tsp soda
1 tsp salt
500 cc santan from 1/2 a coconut
500 g palm sugar or subtitute
brown sugar
vegetable oil

Instructions
- sift the rice flour together with the salt
- Cook the santan together with the palm sugar until sugar has dissolved. Strain.
- pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Knead the mixture until smooth and elastic for about 10 or 15 minutes.
- Let stand for an hour until dough rises.
- Heat the oil on a medium heat. Put a tablespoonful of the dough in the oil and keep ladling the oil over the dough until it swells up. Keep pricking the center of the cake so that it be done evemtly. Remove and serve.

About 25 cakes.

Sambal Uleg

Ingredients:
2 1/4 lb Red chillis
3 ts Salt

Instructions:
� The ulek-ulek is the implement you use to crush candlenuts, chillis, etcetera in a cobek.
� Sambal Ulek is made of chillis that have been crushed this way.
� This is a very basic sambal, which is useful to keep in quantity, so that you can use it for quite a lot of recipes which specify red chillis as one of the ingredients.
� As this sambal can be stored for at least 2 weeks in the refrigerator, it is worth while making quite a lot of it.
� But to crush the chillis in a cobek with the ulek-ulek is very laborious.
A food processor is a great help here.
� Seed and chop the red chillis roughly, then put all these into a saucepan and half-fill the saucepan with boiling water.
� Boil the chillis for 8 minutes.
� Drain, and put them into the food processor, using the blade for mincing meat.
Let the machine run for a minute or so.
� For Sambal Ulek you don't want the chilli paste to be too smooth.
� Put this sambal into a jar, stir in the salt, cover the jar tightly and keep in the refrigerator.

Kolak Pisang

Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.




Ingredients:
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 teaspoon of salt


Directions:
- Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan
- Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava
- Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water)
- Tie knot the screwpine leaf and add it into the pan
- Add sugar, salt, palm sugar, coconut milk, and the water into the pan
- Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:
- Serve warm or cold as desired
- Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries eventho Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
- In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

Found recipes here

chicken porridge

Serves 6

Ingredients:
* 300g chicken meat
* 200g rice
* 1 liter water
* salt
* 1/2 tsp pepper
* fried shallot
* green onions, finely chopped

Directions:
1 Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use
2 Heat oil in a frying pan, pan-fry the chicken until it's golden brown. Take out the chicken and split the meat into small pieces.
3 Wash rice and cook in 1 liter water until the rice softened. Add 2 liter of the reserved soup and bring to boil.
4 Put 3 into a serving bowl, put chicken meat, chopped green onions, fried shallots on top.

Indonesian Chicken Breasts

Ingredients:
1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves, about 1 pound
1 medium red bell pepper, cut in half

Instructions:
1. Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken get coated with it.
2. Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.
3. To serve, cut chicken and the pepper diagonally into 1-inch slices.

Serves 4.