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

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

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

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.

Chicken rice porridge (Bubur Ayam)

Ingredients : 

• 200 grams of rice, wash

• 2000 ml of water

• 3 bay leaves

• 2 tsp salt

sauce:

• 2 tablespoons cooking oil

• ½ nutmeg

• 750 ml chicken stock

• 2-3 tsp salt

• 1 tablespoon soy sauce

• 2 scallions, thinly sliced

Ground Spices:

• 8 grains of red onion

• 3 cloves of garlic

• 2 cm turmeric

• 4 grains of toasted candlenut

• 1 teaspoon toasted coriander

• ½ teaspoon ground pepper

Topping:

• 1 piece of fried chicken breast, shredded coarse

• 2 tablespoons thinly sliced ​​celery

• 2 tablespoons fried onions

How To Cook:

1.    Pour the rice, water, bay leaves and salt in a saucepan, and cook, stirring frequently, until rice is cracked and become a thick porridge. If necessary, add enough hot water.

2.    How to make the Sauce: Heat the cooking oil in a skillet, saute ground spices, add nutmeg, stirring until fragrant and ripe flavor. Pour in the stock, add salt and soy sauce, and cook until boiling. Pouring the scallions, remove from heat.

3.    Put the porridge into a bowl, pour the hot sauce to taste.

4.    Sprinkle with shredded chicken, celery, fried onions. Serve warm

For 6 servings

Sayur Asem

This Indonesian cuisine has been so populer by the Society of Indonesia. Obtained from the acid taste of asam kandis are evenly distributed throughout the sauce. His trademark is the use melinjo (fruit and leaves) as well as sweet corn and purple eggplant. Can be eaten alone or with warm white rice.

seasonings

·         1 piece of sweet corn, cut into small pieces

·         1 piece of a small pumpkin, peeled and cut into small pieces

·         1 piece of purple eggplant, cut into small pieces

·         1 ounce yardlong bean, cut into pieces 2 cm long

·         1/2 ounce melinjo, do not peel

·         handful of peanuts

·         melinjo leaves, a little

·         2 tablespoons dried shrimp, washed

·         3 pieces kandis acid (asam kandis), washed

·         2 bay leaves, washed

·         1 stalk lemongrass, crushed, cut into two parts

·         Water

·         Salt

Seasoning blend:

·         10 red chillies, chopped coarse

·         2 cloves garlic, chopped coarse

·         4 red onions, chopped coarse

·         1 slice of ginger

How To Make:

1.    All seasoning blend is washed, then finely ground using a blender until smooth

2.    Prepare a pot, boil water with seasoning blend, sweet corn, pumpkin and  melinjo first.

3.    After few minutes, pour the purple eggplant, green beans, peanuts, dried shrimp and melinjo leaves.

4.    Then pour also kandih acid, bay leaves and lemon grass.

5.    Add salt and other seasonings (if needed) and stir well

6.    Cook until all ingredients cooked.