Indonesian Sweet Pancakes (Martabak Manis )

Ingredient:

• 1/2 tbsp yeast
• 1 cup warm coconut milk
• 1 cup bread flour
• 1/4 cup sugar
• 1/4 tsp salt
• 2 eggs, beaten
• 1 tsp margarine (and more for brushing pan and pancake – best if you have Indonesian Blue Band or Wijsman Dutch butter!)
• 1/2 tsp baking soda
• 1/2 tsp water

Possible Filling Combinations:

• Margarine
• Condensed milk
• Peanuts (crushed)
• Chocolate rice ( Ceres brand if you can find it)
• Shredded cheddar cheese

How to cook:

• In a small bowl, mix yeast with warm coconut milk and let it sit for 10 minutes or until bubbles form.
• In a large bowl, sift sugar, salt and bread flour.
• Mix in coconut milk mixture and allow to rise for 2-3 hours in a warm place. You should be able to see a lot of holes forming on the top.
• Beat eggs with melted margarine. (make sure the margarine is not hot so it does not cook the eggs)
• To the egg mixture, add baking soda dissolved in water and mix well.
• Combine egg mixture with coconut milk mixture, beating for about 30 seconds on medium / low speed until well blended.
• Preheat the skillet or griddle with LOW HEAT. Grease the pan and sides with a little margarine. Pour the batter, cover and cook until you can see bubbles start to form. This will take approximately 10-15 minutes or until top is full of holes. Ensure that your heat is LOW so that the skin doesn’t burn. The level of the batter should not exceed half the height of the skillet.
• Spread margarine on top and finally sprinkle with grated cheddar cheese, chocolate and sweetened condensed milk. Remove from the pan and fold it in half immediately like the shape of a semicircle. This will prevent the cake from cracking.
• Spread the outer surface with margarine to keep the cake moist. Best served warm!

https://sweetsamsations.com

Cooking Recipes of Bakwan

Bakwan is one of the traditional cuisine in Indonesia. There are many variants of bakwan, such as vegetable bakwan. The following recipes is vegetable bakwan:

Ingredient:

• 100 grams of wheat flour
• 50 grams of rice flour
• 2 cloves garlic, crushed
• 100 ml of ice water
• 100 grams of carrots, cut into small pieces
• 75 grams bean sprouts
• 150 grams of cabbage, finely sliced
• 50 grams oyster mushrooms, finely shredded
• 1 leek, finely sliced
• ½ teaspoon chicken bouillon powder
• 1 teaspoon salt
• ½ teaspoon ground pepper
• ½ tablespoon coriander powder
• ½ teaspoon sugar

How to cook:

1. Mix wheat flour, rice flour, garlic, chicken bouillon powder, salt, ground pepper, coriander, and sugar and stir well. Pour a little water, while stirring until smooth
2. Add the carrots, bean sprouts, cabbage, mushrooms and leek and stir
3. Put the dough in a spoon molds, then fry until cooked

Perkedel – Made From Potatoes

Perkedel, bergedel or begedil is Indonesian fried patties, made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includesperkedel jagung (peeled maize perkedel) and perkedel tahu (tofu perkedel) and perkedel ikan (minced fish). Throughout most of Indonesia it is called perkedel; however, it is called begedil in Javanese.

This Recipes of Perkedel Kentang from  Daily Cooking Quest

Prep time:  15 mins Cook time:  45 mins Total time:  1 hour

Serves: 16 patties

Ingredients:

• 500 gram potato
• 1 egg
• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon grated nutmeg (Indonesian: bubuk pala)
• ½ teaspoon ground blackpepper
• 1 tablespoon finely chopped celery leaves (Indonesian: daun seledri) (*)
• 1 tablespoon deep fried shallot (Indonesian: bawang goreng)
• oil for deep frying

Instructions:

1. Peel the potatoes skin, cut into quarters.
2. Prepare a steamer and steam the chopped potatoes until tender, about 10 minutes, then mash in a mixing bowl.
3. Add other ingredients except oil into the potato and mix well.
4. Divide the mixture into 16 portions and make into patties.
5. Prepare enough oil in a pot for deep frying. When the oil reach about 170 Celcius (340 Fahrenheit), deep fry the potato patties until golden.

Kwetiau (Fried Flat Noodle)

Kwetiau goreng (Indonesian for "fried flat noodle") is a Chinese Indonesian stir fried flat rice noodles, it is a flavorful and spicy fried noodle dish common in Indonesia.

Kwetiau  can be found everywhere in the country, sold by all food vendors from traveling street-hawkers in their carts, warungs, to high-end restaurants. It is one of Indonesian one-dish meal favorite, although street food hawkers commonly sell it together with mie goreng and nasi goreng (fried rice).

Ingredients :
-  350 gr Shahe Fen/Kway Teow, 1 tsp Salt      
-  4 tbsp Sesame oil, 3 Eggs-beaten                
-  6 Meatballs & 200 gr Chicken-sliced              
-  3 sheets Cabbage & 2 Bok choy-cut             
-  4 Cayenne peppers & 2 Green onions-cut     
-  100 gr Bean sprout, 2 tbsp Frying oil           
-  1 tsp Pepper, 2 tsp Chili pwd (optional)

-  4 cloves Garlic, 3 Shallots→grind

Sauce mixture:
-  2 tbsp Oyster sauce
-  4 tbsp sweet Soy sauce
-  1 tbsp Fish sauce, 2 tbsp Soy sauce

-  1 tbsp Chinese rice wine (optional)

How To Make

1. Soak the kway teow in hot water for 10 min; drain & then mix it with sesame oil. Set aside. Sauté the ground spices, salt & pepper with frying oil until fragrant. Add in the chicken & meatballs; cook until the chicken color changed. Stir in the kway teow, chilies & sauce mixture until it combine well.
2. Pour in the eggs; stir until incorporated. Add in the vegetables, cook until the vegetables wilted.

en.wikipedia.org/wiki/Kwetiau_goreng

karinisafrauenfeld.blogspot.com

image: keeprecipes.com

Egg Tea - A Unique Tea From West Sumatera

Egg Tea  (Teh talua or teh telor –in bahasa) is a tea beverage from West Sumatra, Indonesia- A traditional tea. The tea is unique because of the use of egg yolk in its preparation. Chicken or duck egg can be chosen for the tea.

Other ingredients is tea and egg yolk, sugar and calamondin.

A traditional method of preparing this beverage is:

1. Stir the egg yolk and 2 spoons of sugar in a glass (to taste)

2. Stir a batter untill frothy and look like white.

3. Prepare a glass of tea (any kind of tea)

4. Pour the tea into the batter and stir.

5. Add calamondin to taste

The egg tea ready to drink

Kopi Jahe (Ginger Coffee) – An Awesome sensation of Indonesian Coffee

This special Indonesian coffee gets a spicy jolt from smashed ginger. This Indonesian coffe  is believed  to be very effective against colds during winter or the rainy season.

The benefits of ginger coffee Such as:

• As an anti-oxidant that is very useful for health.
• As an anticoagulant to prevent blood clots. The main cause of strokes and heart attacks.
• Generating appetite, strengthen the stomach and intestines, as well as digestion.
• Treating stomach nausea, colds, cough, diarrhea, and inflammation of the joints such as arthritis.
• Cleanse the body through sweat.

INGREDIENTS

• 6 tbsp. coarsely ground coffee
• 3 inches piece ginger, smashed
• 1 cinnamon stick (optional)
• 3½ oz. palm sugar, coarsely chopped

INSTRUCTIONS

1. Bring coffee, ginger, cinnamon and sugar to a boil in a 2-qt. saucepan with 6 cups water.
2. Reduce heat to medium; cook, stirring until sugar is dissolved.

Gado Gado (Indonesian Salad with Peanut Sauce)

Gado-gado (Indonesian or Betawi), also known as lotek (Sundanese and Javanese), is an Indonesian salad of slightly boiled,blanched or steamed vegetables and hard-boiled eggs served with a peanut sauce dressing.

Gado-gado in Indonesian literary means "mix-mix" since it is made of rich mixture of vegetables such as potatoes, string beans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, with tofu, tempeh and hard-boiled eggs, all mixed in peanut sauce dressing, sometimes also topped with krupuk and sprinkles of fried shallots. Gado-gado is different from lotek or karedok which uses raw vegetables. Another similar dish is the Javanese pecel.

Gado-gado is thought to have originally been a Sundanese dish. It is widely available from hawkers carts, stalls (warung) and restaurants and hotels in Indonesia; it is also served in Indonesian-style restaurants worldwide. Though it is customarily called a salad, the peanut sauce is a larger component of gado-gado than is usual in Western-style salads' dressing; the vegetables should be well coated with it.

Formerly, gado-gado sauce was generally made to order, sometimes in front of the customers to suit their personal preference for the degree of spiciness, which corresponds to the amount of chili pepper included. However, particularly in the West, gado-gadosauce is often prepared ahead of time and in bulk. Gado-gado sauce is also available in dried form, which simply needs to be rehydrated by adding hot water.

This follow ingredients and how to make, adapted from justasdelish.com

Ingredients

Gado Gado Sauce:

• 100g Peanut - roasted
• 2 cloves Garlic
• 25g Palm Sugar (Gula Melaka)
• 2-5 Bird's Eye Chili (Cili Padi) - seeded (use more if you prefer the heat)
• ½ teaspoon [Shrimp Paste] (Belacan/ Terasi) - omit if making vegetarian sauce
• ½ teaspoon Tamarind Pulp (Asam Jawa) - soaked in 1 tablespoon of warm water to get the juice
• juice of ½ Lime
• ½ tablespoon Light Soy Sauce
• 1 cup hot water
• Salt to taste

Gado Gado Ingredients

• 2 Potatoes - cut into quarters & boiled
• 2 Eggs - boiled and cut into quarters
• Bean Sprouts - blanched
• Long Beans - cut into 2 inch long, blanched
• Firm Tofu - pan fried/baked & cut into cubes
• Tempeh - cut into slices & pan fried/baked

Optional Salad Ingredients

• French beans - cut into 2 inch long, blanched
• Spinach - blanched & roughly chopped
• Cabbage - blanched and thinly sliced
• Cucumber - cut into cubes
• Chayote (Indonesian: labu siam) - boiled
• Melinjo Crackers (Emping)

Instructions

Sauce

1. 1.    Roast peanuts in oven at 170C for 5mins.
2. 2.    Place peanut, garlic, palm sugar, chilies, and shrimp paste in a food processor. Grind until everything is well mixed. Remove into a mixing bowl.
3. 3.    Add tamarind juice, lime juice, sweet soy sauce and half cup of water. Stir well and add more water to get to the consistency of peanut sauce that you like. 

   

Salad

1. Rub 1 teaspoon vegetable oil onto firm tofu and sliced tempeh and place into oven to bake for 15 mins. Alternatively, place onto the oiled tofu and tempeh onto pan to fry for 1 min on each side on medium heat.
2. Meanwhile, bring 2 small pot with water to boil to cook eggs and potatoes. After 1 min, switch off the fire of the pot with eggs and let it sit for 12 mins. Remove shell and cut egg into quarters. Cook the potatoes until soft when pricked with a fork.
3. Blanched the rest of the vegetables in boiling water and remove with slotted spoon. Beansprout (30 sec), long beans (2-3mins)
4. To serve, place a portion of each salad ingredient onto a serving plate/bowl. Serve the peanut sauce and mix well. It can be eaten warm or cold.

Serves for 2

Source :

justasdelish.com

http://en.wikipedia.org/wiki/Gado-gado

Flavoring In Indonesian Cuisine

Indonesian cuisine is very diverse. Using different  herbs and spices make them more  delicious. There are some seasoning that characterizes Indonesian cuisine.

1. Shrimp paste or shrimp sauce

Terasi is a seasoning made ​​from fish or shrimp fermented, shaped like a dough or paste and black-brown color, sometimes coupled with a dye that becomes reddish. Terasi is an important spice in the south east asia and china. Terasi  has a pungent smell and is commonly used to make Sauce, is also found in a variety of traditional Indonesian recipes.

Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine too. It is known as terasi or Belacan (also spelled trassi, terasie) in Indonesian.

2. Petis

Petis is the component in Indonesian cuisine made ​​from by-products of food processing fry (usually of boiled , mussels , or shrimp ) were heated until the liquid becomes thick gravy like sauce that is more dense. In subsequent processing, paste plus caramelized sugar shell. It causes the color to dark brown and black tends to taste sweet

3. Tauco

Tauco is the spice of foods made ​​from seeds of soybean (Glycine max) that has been boiled, mashed and mixed with wheat flour and then allowed to grow mushrooms ( fermentation ). Fermentation tauco with soaked with salt water, then dried in the sun for a few weeks until the exit distinctive aroma tauco or marinade turns into the color brown reddish. By the middle of the process, rendamannya often pungent odor like rotten fish / shrimp paste smell.

Of some traditional tauco manufacturers say that the results of immersion, water that is processed into soy sauce rendamannya while soybean seeds into tauco. There are various ways to process tauco that each has its own privileges. Examples tauco circulating in the Riau area different from the area tauco Java and Borneo . Each region has its own unique taste.

4. Roasted Coconut

Made ​​from roasted coconut crushed until oil comes out. This spice has a yellowish brown color and a thick texture. The coconut oil makes it can be stored longer at room temperature. The Roasted Coconut can raise  flavor. The Roasted Coconut  used in culinary from Aceh-Sumatra, West Sumatra and North Sumatra.

5. Soy sauce

Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine  and prepared foods.

Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.

How To Use Garlic

Many recipes call for fresh garlic but seldom include instructions on how to mince, chop or cook it. How can you prepare garlic to maximize flavor?

1. Many chefs know the importance of cutting and cooking garlic so it maintains its potent flavor. Begin by selecting garlic bulbs with large, firm cloves. Avoid those with visible green sprouts; they will taste bitter.

2. To separate the cloves, place the palm of your hand on the root end of the bulb and press down firmly. The cloves will break away from the root end, shedding loose layers of skin.

3. Peeling garlic tops the list of dreaded chef chores, but a garlic peeler that sells for about $7.95 leaves no telltale odor on your hands. Place a clove of garlic in the peeler, and, using downward pressure, roll back and forth until you hear a crinkling sound. You'll have a clove without a trace of skin. If you must peel by hand, lightly cover the cloves with olive oil and peel with your fingers. Or place a clove on a cutting board with the flat side of a knife blade on the top. Hit the blade with your fist or heel of your hand. The skin should peel off easily. Remove the root end and any brown spots or green sprouts.

4. Hand-held mixers and food processors can mince garlic, but unless you are cooking for a crowd, nothing works quite so well as a chef's knife. Using a rocking motion, place the sharp end of the blade on the clove and begin dicing. Mince or dice very finely to release the most flavor.

5. To make garlic chips, use a paring knife to cut the clove into thin, vertical slices.

6. To saute garlic in olive oil to make a pasta sauce, heat a pan on medium-high for at least a minute before adding a liberal amount of olive oil. When oil is hot, add garlic chips. Stir chips several minutes or until golden.

7. Remove garlic from the pan and add a hearty dose of olive oil to stop the cooking. It's easy to overcook garlic, which results in hard, bitter pieces. Pour over drained, al dente pasta and serve. Or use the oil as a marinade for chicken or seafood.

by Karen Fernau
http://www.azcentral.com 

Aceh Noodles (Mie Aceh)

Aceh is one of the provinces in Indonesia. Have a typical meal of noodles with a special flavor, named Aceh Noodles (Mie Aceh). Mie Aceh using a thick yellow noodles as the main ingredient with special spices and savory and spicy coupled with sliced ​​beef, mutton, shrimp, or squid. Mie Aceh is available in two types, Aceh Fried Noodles and Aceh Noodle Soup (soup).

Here's how to make Aceh noodles.

The Ingredients should be prepared, among others.

1. 500 grams of thick yellow noodles (wet).

2. 150 grams beef (diced).

3. 150 g shrimp (cleaned shrimp shell).

4. 50 grams tauge or beansprouts (cleaned).

5. 100 grams of cabbage (thinly sliced​​).

6. 1 stalk of green onion (thinly sliced​​).

7. 3 stalk soup leaf (thinly sliced​​).

8. 2 tsp fine salt.

9. Soy sauce to taste.

10. Cooking oil to taste (for sauteing).

11. 6 cloves garlic (thinly sliced​​).

12. 5 onions (thinly sliced​​).

Seasoning mashed:

1. 6 pcs red chili.

2. 5 pcs candlenut (mashed).

3. 4 pcs cardamom.

4. 1 tsp pepper.

5. 1 tsp turmeric powder.

6. ½ tsp cumin.

7. 1 pcs of tomatoes (diced).

8. 2 cm cinnamon.

How to cook:

1. Clean the wet yellow noodles with warm water or boiled beforehand.
2. Saute the spices (Seasoning mashed), then add the garlic and red onion thinly sliced ​then saute until fragrant.
3. Pour the shrimp and meat, cabbage, and green onion. Add enough water.
4. Pour wet noodles and cook until done. Then add the pieces of soup leaves and sprouts

Tips to Eat a Fried Egg

A nicely fried egg with crispy edges and a warm, runny yolk is one of life's greatest simple pleasures. We realized long ago that fried eggs are just as delicious after 9am as they are before, and we've been sliding them onto our plates to round out a quick meal ever since. Here are a few of our favorite combos: A fried egg is our trick for turning an otherwise ho-hum meal into a great one. If we're low on fixings and need to make a full meal out of just a few spare ingredients, a fried egg is one of the first things we think of adding.

1. Over Green Salad: Not only does this make a striking presentation, but once you cut into it, the yolk becomes an instant salad dressing. We love the contrast of cool, crunchy greens with warm, tender egg.

2. Over Noodles or Other Grains: This is comfort food at its best. The yolk makes a creamy sauce that coats every noodle or grain in the dish. This is great with a handful of veggies (cooked or raw), or simply on its own. Try this recipe for Sesame –Garlic Soba Noodles with Fried Egg.

3. On Pizza: All you have to do is crack a few eggs onto the top of pizza  just before it goes in the oven. By the time the crust is golden, white of the egg will be set and the centers still soft. You might have to eat this one with a knife and fork!

4. On Kale or Other Hearty Green: Bitter greens and rich egg are one of those perfect flavor combinations that has to be tasted to be believed. We especially like this with pinch of red pepper flakes or a few shakes of Tabasco sauce!

5. On Toast: Ok, this one is pretty basic, we know. But if we're desperate for dinner and nothing else comes to us, a fried egg on toast never fails to satisfy. We like it just like that, but we'll also add baked beans, a few slices of tomato, or a sprinkle of cheese if we have those around.

Where else do you use fried eggs in your cooking?

http://www.thekitchn.com

How to cook perfect rice

Indonesian staple food is rice. Rice could be eaten with a variety of side dishes. Rice will taste good to eat depending on the type and how to cook it. Rojolele rice types, and Ayam Jago are very famous types in Indonesia. How to cook rice is another reasons.

Here's one way to cook rice:

1. The best rice to use for separate, fluffy grains is basmati. This has long, thin, pointed grains, and is more expensive than others but, since cooking is about flavour, it is the one to buy as it has a far superior taste. Always measure rice by volume and not by weight: use a measuring jug and measure 2½ fl oz (65 ml) per person (5 fl oz/150 ml for two, 10 fl oz/275 ml for four and so on). The quantity of liquid you will need is roughly double the volume of rice; so 5 fl oz (150 ml) of rice needs 10 fl oz (275 ml) of hot water or stock.

2. The very best utensil for cooking fluffy, separate rice is a frying pan with a lid. Over the years I have found that the shallower the rice is spread out during cooking, the better. Buying a 10 inch (25.5 cm) pan with a lid would be a good lifetime investment for rice cooking. Failing that, try to find a large saucepan lid that will fit your normal frying pan. First cook some onions, which can provide extra flavour but are not a necessity as rice can be cooked quite simply in water. Then add the rice, which doesn't need to be washed because it is thoroughly cleaned at the milling stage, and washing it removes some of the nutrients (anyway the high temperature of the cooking will purify it). Turn the grains over in the pan until they are nicely coated and glistening with oil. This helps to keep the grains separate.

3. The next stage is to add the boiling water to the pan (to save time I always pour it into the measuring jug straight from a boiling kettle). Stock is an excellent alternative particularly if the rice is to be served with chicken (use chicken stock) or beef (use beef stock), and for fish a fish stock is particularly good. I don't recommend stock cubes, as I find them too strong, masking the delicate flavour of the rice. Also don't forget to add salt; about 1 level teaspoon to every 5 fl oz (150 ml) of rice.

4. Once the hot liquid has been added, stir once only as you don't want to break the delicate grains – this releases the starch and results in sticky rice, spoiling it utterly. Because people get nervous and anxious, or because they just have a habit of stirring things, this is the fatal flaw.

 5. Cover with the lid and turn the heat down to its lowest setting. Leave it alone – once the lid is on, set the timer and go away! If you lift the lid and let the steam out you can slow down the cooking process, and rice should always be cooked as briefly as possible. Give white rice 15 minutes and brown rice 40 and use a timer – overcooking is what spoils rice. The best way to test if it is cooked is simply to bite a grain. Another way is to tilt the pan and, if liquid collects at the edge, it will need a couple more minutes' cooking.

6. When the rice is cooked, remove the lid, turn the heat off and place a clean tea cloth over the pan for 5-10 minutes. This will absorb the steam and help keep the grains dry and separate. Just before serving, use the tip of a skewer or a fork to lightly fluff up the grains.

http://www.deliaonline.com:

CHOCOLATE Cashews - Called Kacang Mete In Indonesia

The cashew (Anacardium occidentale), is a tree which produces a seed that is harvested as the cashew nut. Originally native to northeastern Brazil, it is now widely grown in tropical climates for its cashew apples and nuts, Including Indonesia.

In Indonesia, Best cuality of Cashew nut could find in Wonogiri, Central Java province, but most production is in Sulawesi and Southeast Nusa Province.

In Indonesia, roasted and salted cashew nut is called kacang mete or kacang mede, while the cashew apple is called jambu monyet (literally means monkey rose apple).

The cashew nut can be harvested in its tender form, when the shell has not hardened and is green in color. The shell is soft and can be cut with a knife and the kernel extracted, but it is still corrosive at this stage, so gloves are required. The kernel can be soaked in turmeric water to get rid of the corrosive material before use. This is mostly found in Keralan cuisine, typically in avial, a dish that contains several vegetables, grated coconut, turmeric, and green chilies.

According to nutritiondata.self.com, Cashew nut  is very low in Cholesterol and Sodium. It is also a good source of Magnesium, Phosphorus, Copper and Manganese.  Cashews are also a good source of dietary trace mineralscopper, iron and zinc.
 

This below, how to make a simple chocolate cashew from tasteofhome.com:

Ingredients :

1. 16 ounces white baking chocolate, chopped
2.  7 ounces milk chocolate, chopped
3.  7 ounces bittersweet chocolate, chopped
4.  4 cups salted cashews
5. 3/4 cup milk chocolate English toffee bits

Directions

In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container. Yield: 3 pounds.

Nutritional Facts1 piece equals 101 calories, 7 g fat (3 g saturated fat), 2 mg cholesterol, 60 mg sodium, 8 g carbohydrate, trace fiber, 2 g protein.

Indonesian Fried Noodles

Ingredients :

• 3 (3 ounce) packages ramen noodles (without flavor packets)
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1 teaspoon olive oil
• 1 teaspoon garlic salt
• 1 pinch ground black pepper, or to taste
• 1 tablespoon vegetable oil
• 1/2 cup chopped shallots
• 5 cloves garlic, chopped
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 1/4 cup soy sauce
• 1/4 cup sweet soy sauce (Indonesian kecap manis)
• 1/4 cup oyster sauce
• salt and pepper to taste 

How To Make :

1. Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

 http://allrecipes.com

Nasi bakar (burned or grilled rice)

Nasi bakar (burned or grilled rice") refer to steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with lidi semat (small needle made of central rib of coconut leaf) and later grilled upon charcoal fire. The burned banana leaf produced a unique aroma upon the rice.  The banana leaf package is opened upon consumption. It is a relatively newly developed Indonesian dish around early 2000s, probably derived from “nasi timbel” rice wrapped in banana leaf.

There are many variants of nasi bakar according to its ingredients, such as fried chicken, empal gepuk (fried beef), anchovy, peda fish, milkfish,salted fish, shrimp, mushroom, tempe, tofu, salted duck egg etc.

The following recipe is chicken burned rice recipe.

Ingredient:

- Rice 500 grams. Rinse and drain.

• Coconut milk 600 milliliters.

• salam leaves of 3 pieces.

• 2 stalks of Lemongrass.

• Red onions 50 grams. Slice as thin as possible.

• 1/2 tablespoons Salt.  

• 1 tablespoon broth powder.

• Cooking Oil

• Several pieces of banana leaves (as needed) to wrap rice.

Additional Ingredient :

• 200 grams of chicken meat. Clean and cut similar and the size of dice.

• Anchovy 100 grams. Washed and fry until cooked. Drain.

• 2 green chilli. Slice oblique and thinly.

• 2 large red chilli. Slice oblique and thinly.

• 3 seed  garlic. Cut thin.

• 1 tablespoon  broth powder.

• 1 tablespoon  sugar

• 1 tablespoon salt  

• Coocing oil for frying all the ingredients as much as 5 tablespoons

How to Cook:

1. First, heat the cooking oil then vapour  the onion slices until fragrant. After that, put the coconut milk, broth powder, salt, lemongrass, and salam leaves. After boiling, put the rice and then stirring until cooked. Then lift rice, and steamed for about 25 minutes. Lift and store in a separate container.
2. For the additional ingredient, heat the cook oil then pouring the onion. After its fragrant, pour the red chilli, green chilli. Stirring constantly until wither. After that, pour the chicken stir until the meat changes color. And then add a glass of water and broth powder. Stir until dry. And then pouring the other materials such as anchovy, garlic, red chilli, green chilli. Stirring constantly until wither. The last, finish it with salt and sugar. Stir and lift. Keep it in  another plate or bowl. 
3. The next step is the process of wrapping the rice. First take a piece of banana leaves that have wilted. Then enter the rice. Add put the additional ingredient to taste. After that, wrap lengthwise like a rice cake. Close both ends with a pin stick. Then burn the rice on the furnace until fragrant smell. Once cooked, remove from heat and serve.