Gulai Pepaya Muda ( Young Papaya Curry )

Ingredients:

2 tbsp cooking oil

1 stalk lemongrass, use the white part and crushed

2 lime leaves

250 gr medium-size fresh shrimp, remove the head

1 liter of coconut milk from 1 coconut fruit

500 gr young papaya, peeled, cut into 1 × 1 x 2 cm, squeeze them with a little salt until tender, drain

100 gr string beans, cut into 3 cm

2 pcs of Asam Kandis

Asam kandis is a dark sun-dried slices fruit, related to mangosteen. Asam kandis and asam gelugor is a family of Garnicia, but they are difference in species. Asam Kandis is Garnicia globulosa which is cultivated in Indonesia and Malaysia. It bears grapefruit-size fruits whose sweet pulp is eaten raw.

If Asam Kandis is not available in your location, you can try use Kokum (Garcinia Indica) instead which you can find at your local Indian/Pakistan/Caribbean grocery store.

10 petai fruit (stinking beans), cross section 1 cm

75 gr Young Belinjo / Melinjo leaves. If you can't find them, use Kohlrabi as substitute,it tastes almost like melinjo.


Grind Spices:

5 shallots

2 cloves garlic

4 red chilies

2 cm ginger

1 tsp salt

1 tsp coriander, panbroiled

1/4 tsp cumin, panbroiled

1/2 tsp pepper grain, panbroiled



How to:

1. Heat oil and saute finely spices, lemon grass, lime leaves until fragrant

2. Add the shrimp, stir until shrimp changes color

3. Pour coconut milk, stir to boil.

4. Add papaya and string beans, cook until vegetables are tender

5. Add remaining ingredients, wait until all of them are cooked well.

6. Serve

For 6 servings.

Buy Coconut Milk, Unsweetened, Organic, Online.

Recipe & image source:
http://resepsedap.com/gulai-pepaya-muda/

Reference:
http://kedaihamburg.blogspot.com/2008_10_01_archive.html
http://indonesia-eats.blogspot.com/2006_11_01_archive.html

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Banten Province Exotic Recipe : Rabeg ( Goat / Lamb Innards Spicy Soup)

Do you eat innards dishes ? If you don't then you should try, yes they're too delicious too miss :)


In my humble opinion as long as you don't eat this dish too often and too much, it shall be no problem to your health. But Yes I admit the dish is quite addictive, so be careful :)

Ingredients:

300 g goat or lamb meat, cut into small pieces

300 g goat or lamb lung, cut into small pieces

300 g goat or lamb intestines, cut into small pieces

300 g goat or lamb liver, cut into small pieces

800 ml water

10 shallots, sliced thinly

4 cloves garlic, thinly sliced

½ tsp pepper powder

2 cm ginger, crushed

4 tbsp soy sauce

½ tsp tamarind

1 tbsp salt



How To:

1. Put all the ingredients into the pan except water, stir & cook until the meat changes color.

2. Pour ¼ of the water, stir, cook until dry.

3. Slowly add the remaining water little by little into 4 sequences over a low heat until tender and the seasoning is fully absorbed.

4. Serve while hot with emping crackers and hot rice.

Serves 6

I have another Indonesian Exotic Innards dish recipe that's very unique and highly recommended, It's Coto Makassar

Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)

Recipe source:
http://resepmasakanmu.com/resep-masakan-rabeg-banten.htm

Image source:
http://mbakmaya.com/2009/08/resep-rabeg-kuliner-banten/

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Berengkes Ikan Sumatera Selatan (Grilled Fish Wrapped in Banana Leaves)

Ingredients:

500 grams of fish fillet

25 ml Javanese Tamarind Water

1 stalk lemongrass, slice thinly

2 tbsp lime juice

30 ml frying oil or peanut oil

2 tsp salt or according to your taste

Banana leaves for wrapping

Stick to attach the package



Grind Spices (using blender or traditional Javanese pestle and mortar) :

10 shallots, roughly sliced

3 cloves garlic, roughly sliced

5 red chillies, cut into pieces

5 panbroiled (fried without oil) hazelnut

1.5 tsp fried shrimp paste

salt to taste



How to:

1. Smear the fish with lime juice and salt. Marinate for 30 minutes.

2. Wash the fish and drain.

3. Mix the grind spices with lemongrass, tamarind water, and oil. Mix well.

4. Smear the fish evenly with the mixed spices.

5. Wrap the fish inside banana leaf. Hook both ends with a stick.

6. Prepare the coals, grill the fish while flipping through until fully cooked.

Buy Traditional Stone Javanese Mortar & Pestle (Ulekan)

Recipe sources:
Masakan Ikan & Seafood Nusantara by Sufi S.Y.
http://cafepojok.com/forum/showthread.php?t=35006

Image source:
http://resepsedap.com

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Exotic Indonesian Recipe : Pepes Tahu (Steamed Tofu Wrapped in Banana Leaves)

Ingredients:

2 pieces of tofu

50 grams of teri (small dried fish),

3 cloves of garlic

3 tbsp grated young coconut

1 green tomato

5 green chilis

1 large onion

1/2 tsp turmeric powder

spring onion

salt

pepper

bay leaves

banana leaves.




Directions:

1. Chop the tomatoes

2. Crush the garlic

3. Chop the large onion and spring onion

4. Splint the chilis into two

5. Smash tofu then mix with all ingredients except for banana leaves.

6. Scoop 3-5 spoons of tofu then add 1 piece of bay leaves and cover it with the banana leaves.

7. Repeat until you have run out of tofu

8. Heat steamer then steam tofu for 20-30 min.

9. Serve with warm jasmine rice.

Buy Banana Leaves (Daun Pisang) Online

Recipe references:
http://keseharian.com/dapur/pepestahu.html
http://www.grouprecipes.com/43128/pepes-tahu.html

Image source:
http://www.cc.cc/product_list/product_detail_image_view.php?a=LUNGSENaMmw=&b=am9ydG91RnY=&c=ank1

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Pindang Patin ( Spicy and Sour Silver CatFish)

Patin fish (Silver Catfish) is a kind of freshwater fish that lives in river. It has a unique shape. Patin lives at the bottom of the river and starts hunting food during night.

Patin habitat is found in Riau Province, Indonesia. According to the local community, the fish used to be found only at The Indragiri River, River Siak, Sungai Kampar and Rokan River.

Patins that are fished from these rivers have a unique and distinctive aroma. In addition, fish from these rivers usually have longer and heavier sizes. In the era of 1970s to 1980s, the Riau people still see the patin fish length up to one meter more. Now, the original patin fish from the river is rarely found.

When the patin fish is cooked with right combination of spices, the aroma can arouse appetite . Thus, in a number of food stalls in Riau, they put patin fish dishes as one of the favorite Melayu Cuisines, such as "curry patin fish" and "spicy and sour patin fish".





Ingredients:

1 kg Patin Fish (Silver Catfish), cleaned. Cut into 2 pieces, smear with 1 tbsp lime juice for about 15 minutes. Rinse.

3 stalks lemongrass, crushed

3 bay leaves

5 cm ginger, crushed

5 cm galangal, crushed

3 red tomatoes, cut into 4 pieces

5 green tomatoes, cut into 4 pieces

2 red chilli, finely sliced ± 2 cm

15 bird's eye chili

25 g basil leaves

3 tbsp tamarind water

2 tbsp sweet soy sauce

2 tbsp brown sugar

Salt to taste

Sugar to taste



Grind spices:

5 red chilies

6 cloves garlic

6 shallots



How to :

1. Boil grind spices, bay leaves, lemongrass, ginger, and galangal with 1250 cc of water in medium flame.

2. Add Patin Fish (Catfish) and other ingredients, add salt according to taste.

3. Continue to boil until fully cooked.

Buy Fresh Galangal / Galanga / Lengkuas ONLINE

Reference:
http://literature.melayuonline.com/?a=UG9Sei9zVEkvUXZ5bEpwRnNx=

Recipe translated from:
7626129-Resep-Masakan.pdf

Image source:
http://indonesianfoodweekncc.blogspot.com/2009/04/pindang-patin-dari-palembang.html

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Stir Fried Chayote with Shrimp (Tumis Labu Siam dengan Udang)

Ingredients:

2 tbsp oil to stir fry

200 gr medium sized shrimps

3 pcs chayote peeled, and cut into matchstick
shape

100 cc thick coconut milk

salt to taste



Grind Spices:

6 shallots

2 cloves garlic

2 red chili,

6 pcs of ebi (dried small sized shrimps)

1 tomato fruit


How to:

1. Stir fry grind spices until fragrant, add shrimps, continue to fry until shrimps change color.

2. Add chayote, continue to stir fry evenly until cooked.

3. Pour coconut milk, add salt.

4. Stir until cooked.

Buy Ebi / Dried shrimp - 3 oz

Recipe source:
http://resep-masakan-top.net/resep-masakan-labu-tumis-udang

Image source:
http://picasaweb.google.com/lh/photo/BPWBq8YJVsnZvR4uZs5Osg

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Javanese Spicy Vegetable Salad (Sayur Urap / Urapan)

Ingredients:

1 bunch water spinach (kangkung)
1 bunch spinach
1 bunch long beans
250 gr white cabbage
100 gr bean sprouts


Urap Spices:

1 piece of coconut fruit, peeled, grated coarse
3 pcs chilies
3 cloves of shallot
1 clove of garlic
1 tsp shrimp paste
1 segment kencur (Cutchery, Indian Galanga, Kaempferia Galanga, Greater Galingale, Aromatic Ginger)
2 lime leaves
1 tsp salt
1 tsp Javanese palm sugar
Seasoning / MSG (Optional)


How To:

1. Grind red chilies, shallot, garlic and salt until smooth.

2. Add shrimp paste, Javanese palm sugar (brown sugar) and kencur, continue to grind.

3. Mix grinded urap spices with grated coconut, mix well.

4. Add lime leaves.

5. Steam until cooked, lift.

6. Clean and prepare vegetables, put into boiling water each of the vegetables separately.

7. Drain the vegetables.

8. Mix well the vegetables with the Urap Spices.

9. Serve

Palm Sugar Pure 16 Oz

Recipe source:
http://bankresep.wordpress.com/2007/03/07/urap-sayuran/

Image Source:
http://lidiasianturi.blogspot.com/2008/03/javanese-spicy-vegetable-salad-urap.html

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