Ikan Asam Padeh (Fish in Sour Sauce)

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

How to:

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.

This recipe originates from :
http://www.yumyum.com

The picture above originates from:
http://www.ziki.com

reade more... Résuméabuiyad

Pelas Udang (Spiced Shrimps Grilled in Banana Leaf Recipe)

In the old times and until now, banana leaves are used to wrap meals to keep their freshness and preserve them for a short period of time. Banana leaves also have special fragrant that can turn your appetite on, some say it's a myth, but I myself believe it coz I love eating meals wrapped in banana leaves and yes they have special fragrant... :)

Back in the old times, a farmer's wife would prepare her husband lunch wrapped in banana leaves before he goes to rice field to work. So after working hard, her husband will spend time enjoying his wife's well prepared, fresh, and preserved meal under the small hut among the rice field. So you see how romantic banana leaves can be... :)

Ingredients:

• 500g Shrimps, shelled and chopped
• 1/2 Coconut
• Shredded banana leaves
• 5 Red chillies
• 2 tsp Coriander, roasted
• 3 Kaffir lime leaves
• 3 cloves Garlic
• 7 Shallots
• 2 tsp Chopped galangal
• 4 Candlenuts, fried
• 1 tsp Tamarind juice
• 2 tsp Salt and sugar or brown sugar

Method:

• Combine chopped shrimps with shredded coconut and ground spices.
• Mix well.
• Wrap 1 1/2 tablespoons of the mixture with banana leaf.
• Roll the leaf up and secure both ends with toothpicks.
• Continue to wrap until all the mixture is used up.
• Grill over hot charcoal or bake in an oven until cooked.
• Serve

This recipe originates from :
http://www.asianonlinerecipes.com

The picture above originates from:
http://dapurmbakasri.blogspot.com

reade more... Résuméabuiyad

Sambal Udang Kemiri (Shrimps in Chili and Candlenut Gravy)

Ingredients:
500g Large shrimps, remove the head
1 tbsp Lime juice

3 tbsp Oil

2 Salam leaves or bay leaves as substitute

125 cc Water or thin coconut milk

1 tbsp Thinly sliced orange peel
Fried shallots

Spices:

8 Red chillies

10 Bird's eye chillies

2 Cloves garlic

6 Shallots

1/2 tsp Chopped turmeric

1 tsp Chopped ginger

1/2 tsp Shrimp paste (belacan)

1 tbsp Sliced lemon grass

1 tsp Coriander, roasted

1-2 tsp Tamarind juice

5 Candlenuts, roasted or fried

Salt and

Brown sugar

How to:

• Knead the shrimps with lime juice and let it stand for 10 minutes.
• Heat oil and sauté ground spices and salam leaves until fragrant.
• Then pour in water or thin coconut milk.
• Bring to the boil, then add shrimps.
• Cook until the gravy has thickened.
• Garnish with fried shallots and orange peel.
• Serve hot.

The picture above originates from :

http://www.malaysianfood.net

The recipe above originates from:

http://www.asianonlinerecipes.com

reade more... Résuméabuiyad

Rempeyek Kacang (Javanese Peanut Chips)

Exotic snacks, that's all I can say, enjoy... :)

Ingredients:

• 150 gram rice flour
• 475 cc thin coconut milk from ¼ half aged coconut
• 4 cloves garlic, finely chopped
• 1 Tbs. dry roasted coriander seeds
• 1level tsp. salt
• 2 lime leaves
• 300 gram peanuts, choose the dry ones
• 600 cc oil for frying

Instructions:

• Grind garlic, coriander, salt and lime leaves together.
• Mix flour, coconut milk, ground ingredients. Stir well.
• Prepare a small pan, add a soup ladle half full of oil and heat it over a medium flame.
• Take one soup ladle full of dough and one tbsp of peanuts and put it into the pan.
  
• Press to make a flat round form.
  
• Fry until brownish.
  
• Remove and drain.
  
• Repeat until all dough is used.

Click here, If you're really serious about unveiling the secrets of Indonesian foods

This recipe originates from:
http://www.melroseflowers.com

The picture above originates from:
http://www.fishingvalley.net

reade more... Résuméabuiyad

Ikan Woku (Woku Baked and Grilled Fish)

This is a special dish from Northern Sulawesi, Manado, Indonesia. You love spicy food ? This is for you...





Ingredients:

• 1 Whole fish, weighing a total of 2 lbs. together (Either mullet, snapper, or mackerel) (up to 2)
• 3 Chiles
• 3 Candlenuts (substitute Brazil nuts)
• 1 Piece ginger root, 1 inch long
• 1 large Ripe tomato, peeled and chopped
• ½ tsp Turmeric
• 1 Lime, juice of
• 2 tbps Chopped mint
• 4 tbsp Shopped green onion
• 2 tsp Salt

How to:

1. From Sri Owen, "Indonesian Food and Cookery"
2. Clean the fish.
3. Pound the chiles, candlenuts, and ginger together into a paste.
   
4. Add all the other ingredients, and rub the resulting mixture onto the fish, inside and out.
   
5. Wrap the fish in foil, refrigerate for at least 30 minutes.
   
6. Bake in a 375 F oven for 15 minutes.
   
7. Just before serving, unwrap the fish and put under the grill for 5 minutes.

The picture originates from:
http://www.tabloidnova.com

reade more... Résuméabuiyad

Soto Madura (Madura Clear Soup)

Ingredients:
500 gr beef or internals
100 gr bean sprouts
80 gr rice noodles
60 gr Indonesian parsley
60 gr scallions
60 gr ginger
1 lime
salt and pepper

Directions:

• Boil meat until done. Drain and cut into bite-sized slices.
• Remove the tails of bean sprouts, boil until half done
• Boil rice noodles separately
• Keep these in separate plates
• Cut Indonesian parsley and scallions
• Grind shallots, and brown it for a little bit
• Skin and cut ginger
• Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
• Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
• Sprinkle with Indonesian parsley and scallions.

This recipe is originated from:
http://www.indo.com/restaurants/recipe.html

The picture is originated from:
http://www.melroseflowers.com

reade more... Résuméabuiyad

Abon / Serunding Sapi (Beef Floss)

Ingredients:
2 tsp Brown Sugar
500 g Rumpsteak, lean
3 tsp Coriander
1 1/2 tsp Cumin
1/4 tsp Laos (Galangal)
2 tsp Lemon juice
4 Medium onions, chopped
1 Medium onion, crushed
2 Garlic cloves, crushed
120 ml Santan (thick coconut milk)
2 Curry leaves
Oil as required
Salt to taste


How to:

1. Boil the meat in sufficient water until the steak is cooked and almost disintegrating.
2. Remove the meat from the stock and shred it.
3. Mix the following ingredients and spices together thoroughly: meat, crushed onion, garlic, coriander, cumin, laos, brown sugar, lemonjuice, salt.
4. Fry the above mixture in a little hot oil on a high heat for approximately five minutes.
5. Add the santan and the curry leaves, turn the heat to medium and cook until everything is cooked and all fluid has evaporated.
6. Remove the curry leaves.
7. Fry the chopped onions in hot oil until they are brown and crisp.
8. Mix the fried onions with the mixture prepared above.

Serving: Abon will keep quite a long time if kept in a tightly-closed jar. It is eaten as a side dish and is particularly tasty with warm plain rice. It is also used as a filling for omelettes, or sprinkled on breakfast toast.

This recipe is one of many Exotic Indonesian Recipes in "Cooking the Indonesian Way", by Alec Robeau

Btw It's never a sin to have a book of Indonesian Recipes in your bookshelf
The picture above is originated from:
http://www.yogyes.com

reade more... Résuméabuiyad