Pallu Basa (Meat and Grated Coconut Curry)

Ingredients:

3 tbsp Oil

2 stalks Lemon Grass, bruised

1/2 nutmeg Nutmeg

3 Cloves

5 cm Cinnamon stick

1 kg Beef, cut into pieces (1 X 3 X 5 cm)

150 g Shredded coconut, roasted, ground

1 liter Coconut milk from 1 coconut

2 tbsp Tamarind juice

Spices (ground):

2 tbsp Coriander

1/2 tbsp Peppercorns

1 tsp Cumin

1/4 tsp Aniseed

100 g Red chili peppers

8 Shallots

1 1/2 tsp Chopped ginger

1 tbsp Chopped galangal

1 tsp Salt

Method :

• Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
• Add beef and stir.
• Then add roasted coconut and coconut milk.
• Simmer and stir from time to time until the beef is tender and the gravy has thickened.
• Add the tamarind juice and simmer over low heat for 5 more minutes.
• Serve hot.

The recipe is originated from:
http://www.asianonlinerecipes.com

The picture above is originated from:
http://www.sedap-sekejap.com

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Wingko Babat (Javanese Cake)

I was looking on my top queries and I found that many searched for wingko recipe, so I decided to add the recipe. Actually I've already added wingko to my collection but it's located in sister site called http://original-javanese-recipe.blogspot.com

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Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions :
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

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Ayam Besengek (Besengek Chicken)

Frankly speaking... You should try this :)

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.

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Urap ( Cooked Vegetables with Coconut )

Ingredients:

8 oz fresh green beans
8 oz bean sprouts
4 carrots
1 can bamboo shoots
small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
1 tsp chilli sauce (sambal ulek)
1 tsp salt
2 tbsp lime juice


Directions:

1. Wash bean sprouts, pinching of any brown tail.


2. Pour boiling water over bean sprouts, then rinse under cold water tap.


3. Drain well.String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.


4. Scrub carrot and cut into thin strips, cook until tender. Drain well.


5. Slice cabbage, discard the center stem.


6. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.


7. Cut bamboo shoots into strips the same size as the beans.


8. Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan.


9. Mix thoroughly together.


10. Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.Put vegetables in a steamer and steam for 5-8 minutes.


11. Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture.


12. Use as an accompaniment to a meal, or as a salad by itself.

6-8 servings.

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Kue Lumpur (Indonesian Mud Cake)

Ingredients:

75 g margarine or butter
250 ml water
150 g flour, sifted
100 g sugar
1/4 tsp salt
1 tsp vanilla
6 eggs
450 ml coconut cream
100 g raisins
100 g coconut, flesh, slivered

How to:

1. Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.
   


2. Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.
   


3. Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.
   


4. Cover again and continue cooking for about 5 minutes. Unmold and serve.

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Putu Ayu (Steamed Coconut Cupcakes)

Ingredients:

1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 tsp baking powder
1/2 tbsp green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 tsp salt

How to:

1. Grease 15 cupcake moulds.


2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.


3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.


4. Fold in the food coloring and stir to combine.


5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.


6. Fill the moulds with batter until full.


7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.


8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

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Sayur Asem / Asam (Mixed Vegetable Soup With Peanuts)

Ingredients:

• 1/4 cup raw peanuts


• 1/2 teaspoon dried shrimp paste, toasted


• 6 shallots, thinly sliced


• 1 clove garlic, thinly sliced


• 1 large red chili, seeded and sliced


• 4 thick slices galangal, bruised


• 2 fresh or dried salam leaves


• 4 cups light chicken or beef stock


• 7 ounces minced cabbage


• 1 small zucchini or chayote, peeled and diced


• 3-1/2 ounces green beans, cut in short lengths


• 3 tablespoons tamarind pulp, soaked in 1/2 cup warm water, squeezed and strained to obtain juice


• Minced palm or soft brown sugar to taste


• Salt, to taste

Method:

1. Put the peanuts in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes. Drain and set aside.
   


2. Put the shrimp paste into saucepan with the shallots, garlic, chili, galangal, salam leaves, and stock. Bring to the boil, cover, reduce heat, and simmer 5 minutes.
   


3. Add the peanuts and vegetables and return to the boil. Lower the heat, cover, and simmer until vegetables are cooked, 10 to 15 minutes.
   


4. Add the tamarind juice and simmer for about 1 minute. Add sugar and salt to taste; if you prefer a really sour soup, sugar will not be necessary.
   


5. Remove galangal and salam leaves, then transfer to a serving bowl and serve.

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