Lumpia Semarang (Semarang Spring Roll)

Lumpia semarang is a kind of eggroll with bamboo shoots, chicken & prawn filling. It was created by Chinese immigrants and local people in the city of Semarang in central Java. But now it has become a well known traditional food from Semarang, it's a nice portrait of how cultures could blend together and create a new innovation :)

Ingredients:

• 3 carrots (thinly sliced like match sticks)
  
• 1 pack bamboo shoot (thinly sliced)
• 3 eggs (scrambled and chopped)
• 3 green onions (thinly sliced)
• 1 lb ground chicken
• 1 onion (chopped)
• 3 cloves garlic (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• Black pepper and salt to taste
• 1 pack spring roll wrapper
• Chili sauce
• Enough oil for frying

Preparation:

• Stir fry onion until translucent then add garlic.
  

• Add chicken, soy sauce, oyster sauce, salt and pepper.
  

• Cook until chicken is cooked.
  

• Add the vegetables and cooked for about 5 min, then add scrambled eggs
  

• Cool the filling
  

• Put one tablespoon onto a wrapper, wrap, then deep fry
  

Serve with chili sauce

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Ayam Bakar Taliwang (Grilled Hot Hen)

Grilled Chicken, Grilled Chicken, Grilled Chicken...
How could you resist such temptation, tell me... tell me... especially when it's prepared with unique spicy recipe from Lombok (An Island near Bali) :)

The small island of Lombok is the home of this recipe. The word Lombok translates to "spicy chiles" and is the perfect descriptor of the food on this island next to Bali.

Here's the secret recipe, enjoy...

Ingredients:

• 1 2-pound Cornish hen, butterflied and flattened
  

• 1 teaspoon salt
  

• 1 tablespoon vegetable oil
  

• 5 shallots, sliced
  

• 3 cloves garlic, sliced
  

• 1 teaspoon shrimp paste
  

• ½ teaspoon sugar
  

• 1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins
  

• 2 teaspoons pineapple juice
  

• 2 cups chopped fresh pineapple
  

How to:

Rub the hen completely with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, chiles, pineapple juice, and pineapple to form a paste.

Grill the hen slowly over hot coals, or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill the hen for 3 minutes.

Finally, spread all the remaining paste on the skin side and grill for 10 minutes, or until done.

Serves: 4

Heat Scale: Hot

taken from http://www.fiery-foods.com

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Ketoprak (Tofu Salad)

This is a Traditional Batavian Salad, delicious and yummi.... really should try..

Ingredients:

• 1/2 cup peanut oil
• salt to taste
• 2 tablespoons chopped Italian parsley
• 1 tablespoon Goreng Bawang/Fried Shallots
• 2 cakes tofu, each cut into 6 pieces
• 2 medium potatoes, peeled and thinly sliced
• 8 or more tablespoons Sambal Kacang/Peanut Sauce
• 1/4 pound bean sprouts
• 1/4 cucumber, peeled and sliced
• 8-10 emping crackers (Optional)

How to:

1. In a nonstick frying pan, heat the oil and fry the tofu for about 5 minutes, turning them over once. Remove with a slotted spoon and drain in a colander.
2. Clean the bean sprouts and put them in a bowl. Pour boiling water over them with a little salt. Cover and leave for 3 minutes, then drain and keep them warm. In the same oil, fry the potatoes until crisp.
3. To serve, arrange the fried tofu on serving plates with the potatoes, slices of cucumber, and bean sprouts. Top with the parsley. Pour as much sauce as you like on top, crush or break the emping over it, and sprinkle on some fried shallots or onions as well.

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