Rawon Indonesian Recipe

Rawon Indonesian Recipe | How are you? Indonesian Food Recipes this time will share with you the recipe Indonesian food from East Java, precisely from Surabaya city. Our recipe this time is the native cuisine of the city of Surabaya-based beef. Rawon, yups this time we will cook Rawon. Rawon itself has been known since the Dutch colonization in Indonesia.

Rawon antiquity is food for the Dutch nobility but now had menhadi heritage foods commonly consumed every day. Now take a look at the ingredients and how to make it.

Ingridients I:

600 grams of meat rawon, mismatched pieces (a mixture of meat and brisket sengkle)

1500 ml of water

3 cm ginger, crushed

3 cm galangal, crushed

2 stalks lemongrass, crushed

7 pieces of lime leaves

2 stalks lemongrass

2 leeks, chopped coarse

1 1/2 tsp salt

2 tsp sugar

50 ml cooking oil

Ingridients II (puree):

2 pieces of red chilli

7 pieces of red onion

5 cloves of garlic

1 tbsp coriander, couples

2 cm kencur

3 cm turmeric, grilled

6 pieces of beef stew with sweet

2 eye tamarind

complement:

Prawn crackers, salted egg, chili paste, short sprouts, fried tempeh

How to make:

1. Boil water until boiling.
2. Saute ground spices until fragrant, add ginger, galangal, lemongrass, lime leaves, scallions, salt, and sugar.
3. Put the meat, and cook until meat changes color.
4. Enter the boiling water, cover the pan, simmer, until the meat is tender, turn off the heat. (Even better rawon ripe presented with two heating).
5. Serve with appendages.

Serves 4

Congratulations creative kitchen and Indonesian delicacies share this to your family :) please leave a comment if you want another menu.

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Martabak Manis Recipe by Stella through Nining

In Indonesia, this sweet treat is also known as Terang Bulan (terang = bright ; bulan = moon), but don't ask me why they named it like that since I really don't have any idea (but I do know how it tastes). By the way, manis is sweet in English.

I've made this sweet several times before and always forgot to capture it. The last time I made was at night and we were too hungry to wait until it finish being photographed. As the weather getting colder day by day, our appetite is getting bigger too. Our hungry bellies always growl couple minutes after we had our meals. No wonder it's hard to loose weight during winter time (Oh no! We are still in autumn yet. Can you imagine how we'll look like in winter?).

To keep our bellies quiet, I always made something sweet or savoury for snacks or dessert these days. To day, I made this sweet right before lunch time. At first, I don't want to take picture, but then when I saw the sun shone brightly, I changed my mind. Unfortunately, when I finished making it and arranging my studio, the sun disappeared leaving the sky in darkness. For it, I am really sorry for the poor quality of the pictures set here (it was also a tough photo session for me as I've been of for taking food photo in quite period).

The street vendor who sell this sweet, is using a special pan. Some of my friends brought the pan from Indonesia, regrettably, the pan is very heavy. For a 26cm martabak pan, it weights around 5kg while airlines only allowed 20kg baggage (though from Germany, the Gulf country airlines allow up to 35kg). But still, I rather skip this pan than loose my 5kg for only one stuff. Then, what should we do if we want to make sweet martabak? Are we still able to make it?

Yes we are!

I made this martabak by using a cast-iron pan (in Germany we call it "aluguss pfanne"). Since to make the pancake cook, we have to cook it over a small heat and in such period, and this kind of skillet help to distribute the heat without burning the bottom side of pancake. Mine turned out heavenly, even my better half said that my sweet martabak is equal to the one sold by abang-abang (the true meaning of abang is big brother, but here we said abang to refer the street vendor, and we said it two times "abang-abang").

I got the recipe from my multiplier friend Nining who got it from Stella. Normally to make sweet martabak, it calls for yeast, but their recipes call for baking soda. Baking soda helps the dough to have pores while being cooked. The real sweet martabak must be bersarang (having pores) like the photo below.

For the filling, you can add anything you like though the common filling are chopped peanut, grated cheese and rice chocolate. In this recipe, I filled my sweet martabak with grated Gouda cheese, rice chocolate and chopped almond. Then I drizzled them with sweet condensed milk. I also substituted water with fresh milk and used my own measurement. This is a half recipe from the original.

Martabak Manis (Indonesian Style Sweet Thick Pancake)

Recipe by Stella through Nining, slightly modified by me (serving 3 using Ø20 cm cast-iron pan)

Ingredients:

• Sweet Martabak (Pancake):
• 250 gr all-purpose-flour
• 400 ml fresh milk
• 1 egg (medium size)
• 30 gr granulated sugar
• ½ tbsp salt
• ½ tsp baking soda
• Granulated sugar for drizzling, as needed

Filling:

1. Rice chocolate
2. Chopped almond
3. Grated Gouda cheese (or any fav cheese of yours)
4. Condensed milk
5. Butter for spreading

Method:

1. Combine all the ingredients except baking soda in a bowl. Mix using whisker until well dissolved. Sieve if there are still lumps in the batter. Rest for an hour and more in a room temperature.
2. Heat the pan over medium heat. Add baking soda and whisk. Pour the batter over the pan. Cook over small heat until the surface dry up and consist pores. Drizzle small amount of sugar over the pancake and cover the pan and let it cook until set.
3. Transfer martabak into a flat plate or cutting board. Spread pancake with butter. Add your desired filling (even you can combine the filling) and pour condensed milk over. Fold the pancake and spread again with butter. Cut as desired.
4. Serve warm or cold.

Sumber :Food Is Love

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Sumatran Duck Breast with Green Chillies

Sumatran Duck Breast with Green Chillies | Most domesticated ducks in Indonesia fall into two types: in Java, one is called bebek and the other entok. However, people in Sumatra and Kalimantan and some of the smaller islands use the same name for both, which is itik. Not everybody likes duck, because they consider that these birds have a strong smell, particularly the entok.

There are several of grandmother's recipes for getting rid of this. Using a lot of garlic is one method, or soaking the birds in salted water, or covering the cut-up duck pieces with coarse sea salt for several hours, then rinsing them well before cooking, or washing the duck in diluted vinegar. I find that with the spice mixture given in this recipe, just marinating the duck pieces in the paste for several hours does the trick. In any case, people in the West don't complain of duck odour the way Indonesians do.

Here I give two ways of cooking the duck, the traditional Sumatran way, and my own quicker Wimbledon dinner party method. I call the latter bebek panggang hijau, and I use only the duck breasts.

4 duck breasts, thinly sliced

168 ml/6fl oz/3/4 cup hot water

For the paste:

• 4 large green chillies, de-seeded and chopped
• 5 shallots, chopped
• 4 cloves garlic, chopped
• 4 candlenuts, chopped
• 2 tsp chopped ginger
• 1/2 tsp ground turmeric
• 1 tsp chopped galingale or 1/2 tsp powder
• 2 kaffir lime leaves, shredded
• 2.5-cm/1-inch stem of lemongrass, outer leaves discarded, chopped
• 4-6 whole black or white peppercorns
• 4 tbsp tamarind water or lime juice
• 2 tbsp peanut oil
• 1 tsp salt

Put all the ingredients for the paste into a blender or food processor and blend until smooth. Then transfer the paste into a saucepan and simmer, stirring often, for 4-6 minutes. Then add the slices of duck, and continue cooking, stirring often, for 6 more minutes. Add the hot water, and increase the heat to bring the sauce to the boil. Continue cooking on this high heat for 5-8 minutes. Adjust the seasoning, and serve at once with rice.

Read more: Recipe: Gulai Itik (Sumatran Duck Breast with Green Chillies) http://www.globalgourmet.com/destinations/indonesia/gulaiitik.html#ixzz40g7DMbSj

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How To Make Tempe For Beginner

How To Make Tempe For Beginner Making tempe is very easy. Here we explain how to make tempe from 100% soy. This is the traditional tempe as it is consumed in the country of origin: Indonesia. 

To make 500g tempe you need the following ingredients:

• 300 g whole soybeans
• 3 tablespoons vinegar
• 1 teaspoon tempe starter

Tempe starter

Tempe starter is made by incubating cooked soybeans in hibiscus leaves, which naturally contains the desired Rhizopus spores, but may also contain contaminating bacteria. Tropical climate is so ideal for tempe production that contaminating bacteria normally cause no problems. In other climates, it is important to make tempe with a good quality tempe starter: it should contain only the desired Rhizopus spores in high quantities and be free of other bacteria.

Step 1: Cracking the soybeans

grain mill The easiest way is to crack the soybeans with a loosely set grain mill. Ideally each soybean is cracked in half.

When buying a grain mill consider that you can also use the dehulled soybeans to make soymilk. If you don't have a grain mill or dehulled soybeans continue with using whole soybeans, you will have to remove the hulls later by hand. If you are lucky, you can find a store that sells dehulled soybeans. Industrial tempe producers normally buy dehulled soybeans. Maybe they will sell you some soybeans!

Step 2: Soaking and dehulling soybeans

Soak the soybeans in 2 liter water for 6 - 18 hours. If you use whole soybeans you should split them by squeezing them with a kneading motion. Stir gently causing the hulls to rise to the surface, then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.

Step 3: Cooking the soybeans

Put the beans in a cooking pot and water to cover the soybeans. Add 3 tablespoon vinegar and cook for 30 min. Drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.

Step 4: Inoculating the soybeans with tempe starter

Sprinkle the soybeans with 1 teaspoon of tempe starter. Mix with a clean spoon for about 1 minute to distribute the tempe starter evenly. It's very important to mix the tempe starter very well: it reduces the risk for spoilage and the fermentation will be faster.

Step 5: Incubating the beans

Take 2 plastic bags 18 x 28 cm and perforate them with holes at a distance of about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter). This will allow the mould to breathe.

Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Place the packed beans in an incubator at 30°C or at a warm place for about 36- 48 hours during which the tempe fermentation takes place. Then the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.

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How To Make Popular Indonesia Salad (Gado Gado)

Gado-Gado is a popular Indonesian salad found at many gerobuks, food courts, and restaurants here in Jakarta.  It consists of boiled vegetables such as cabbage, spinach, carrots, and green beans and is covered in copious amounts of peanut sauce, then topped with fried shallots, fried tofu, fried shrimp crackers, and a hard boiled egg.  The sauce is delicious but in small quantities - typically Jeff and I prefer to pick out the veggies that escape the flood.  Of course I had to try it at home and put a little healthier twist on it. 

To make gado gado, you can use a mixture of cooked and raw vegetables.  I used cooked cabbage, spinach, snake beans, cucumber, lettuce, bean sprouts and potato.  For protein source, I pan fried some firm tofu and boiled an egg. The peanut sauce tops it all, providing essential fats, flavour and satiety to this humble meal.  You can prepare peanut sauce from scratch using dry roasted peanut or purchase ready made peanut or satay sauce from the supermarket. Take care to not overdo the sauce as it is high in fats, about 2 tablespoon of peanut sauce is enough on a plateful of vegetables.

Peanut sauce ingredients

Ingredients:

• 1 cup bean sprouts
• 2 cups spinach leaves
• 1 cup grated carrot
• 1 cup green beans cut into 1" lengths
• 1/4 head cabbage thinly sliced
• 1-2 hard boiled eggs sliced (if desired)

Sauteed tofu (if desired) 

Peanut Sauce Ingredients:

• 1 cup roasted peanuts
• 2 garlic cloves
• 2 finger length chilies (mild), deseeded and sliced
• 1 bird's-eye chili (spicy), deseeded and sliced
• 1" fresh kencur root, peeled and sliced (substitute ginger since this may be hard to find)
• 1 kaffir lime leaf
• 3 T kecap manis (sweet soy sauce - substitute regular soy sauce and a bit of brown sugar)
• 1/2 t salt
• 2 cups water
• 1 t fresh lime juice 

Directions:

1. Make the peanut sauce by coarsely grinding the peanuts, garlic, chilies, and kencur in a food processor.  Add a little water if needed to keep the mixture turning.  
2. Add the peanut mixture, lime leaf, kecap manis, salt, and water to a saucepan and simmer on low for about 1 hour stirring every 5 minutes or so.  Remove from heat and stir in lime juice.
3. Blanch the vegetables in salted, boiling water for the following times: green beans - 5 mins, cabbage - 3 mins, carrots and bean sprouts - 2 mins, and spinach - 1 min.  Add them to the pot in order listed so they are finished at the same time.  Remove from heat and drain well.
4. Arrange the salad on a serving dish and top with a few spoonfuls of the Gado-Gado sauce.  Add eggs and/or tofu.  Serve the remaining sauce on the side for those that want extra. 

The word  gado gado means ‘eaten without rice’ which implies it is a complete meal.  It is no wonder as this dish is one of the most complete nutritionally providing a good balance of protein, fats and carbohydrate with plenty of fibre.  It is a very filling salad, perfect for work lunches and better as a main meal.

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22 Steps To Make Fried Rice

22 Steps To Make Fried Rice | Indonesian fried rice is just like any other dishes in Indonesian cooking. Everybody has their own version. However, all the main ingredients are there. Shallots, chili, shrimp paste, kecap manis. Of course, rice and other condiments such as emping crackers, chicken bits, spring onions, fried eggs, sliced tomatoes and cucumber. Some fancy hotel version has satay and peanut sauce and fried chicken. It is common dish that’s easy to dress up by using fancier table ware and adding more condiments.

The main points are the type or rice used, which is medium grain and cold rice, the colder the better. Heavy bottomed wok is preferred, normal saucepan won’t give you the

ingredients Of Indonesian Fried Rice

• 6 shallots
• 3 garlic
• 5 g shrimp paste, toasted
• 10 g red chili
• 3 eggs
• 150 g chicken breast, deep-fried and shredded
• 1/4 cup cooking oil
• 600 g rice, cold
• 1 tsp pepper
• 3 tbsp kecap manis
• 1 tbsp soy sauce
• 1 spring onion, chopped
• 1 chinese celery, chopped
• Shallot flakes
• Fried egg, sunny side up

For simple version, here is what I do with mine.

1. Spices to be ground are chilies, shallots, garlic and toasted shrimp paste.
2. Work on them in a mortar and pestle until reasonably fine.
3. Chop spring onion and chinese celery finely.
4. It is time to prep the protein. The handiest we always have at home is chicken breast. You can substitute with pork, beef, lamb or mutton.
5. Deep fry chicken breast. If beef or mutton is used, they are cut into small bite pieces and stir-fry quickly with some kecap manis and salt till completely cooked.
6. I like to fry the chicken until dry and crusty.
7. Shred the chicken finely into strands of chicken meat.
8. Whisk eggs in a bowl, add a bit of water and salt.
9. Prepare the cold rice. I would break up all lumps with fork in advance, it saves me the trouble of doing that later in the wok.
10. Heat generous serving of cooking oil in a wok over medium heat. Stir-fry spice paste quickly, until fragrant and it changes color to brownish red, for a couple of minutes.
11. Push spices aside, pour egg mixture into wok.
12. Scramble the egg, break them up as you cook, work very quickly.
13. Because of the water used, the egg would cook nicely and fluffy.
14. Before the egg is set, break them up and mix them with the spices, about 1 minute.
15. When the egg bits is cooked, add chicken.
16. Season with pepper.
17. Add the rice.
18. Break any lumps and mix well with eggs and chicken bits.
19. Add kecap manis into the wok, reasonable amount, until almost all rice is covered by the sauce.
20. Season with soy sauce.
21. Mix all the rice well, so that soy sauce, kecap manis, egg and rice are evenly distributed. Use less kecap manis if you want paler rice. More of both kecap manis and soy sauce if you want the rice to be super sweet and savory. Stir-fry quickly for about 5-6 minutes, until rice is well heated through.
22. Lastly, toss in chopped greens. Combine well. Serve warm with cucumber, fried egg, crackers and shallot flakes.

While nasi goreng is available in Indonesia, Malaysia and Singapore, the Indonesian version is my favorite. Topped with a fried egg (a distinctive note of Indonesian’s version), nasi goreng is a meal that is both hearty and gratifying. Making nasi goreng also reminded me of my fond memories while traveling in Indonesia—a country with vibrant and colorful culinary traditions which I intend to explore more in the near future

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History Of The Indonesian Cuisine

Indonesian cuisine is diverse, because Indonesia is comprised of nearly 6,000 populated islands of the total 18,000 in the world’s largest archipelago. Many regional cuisines exist due to cultural and foreign influences. Indonesian cuisine varies greatly by region and has many different influences.

Indonesia has been greatly involved in trade with other countries many years back due to its location and natural resources. Additionally, Indonesia’s indigenous techniques and ingredients were influenced by India, the Middle East, China, and Europe. Even before the Dutch came to colonize most of the archipelago, Spanish and Portuguese traders brought New World produce. Native Spices, such as cloves and nutmeg were introduced by the Indonesian Islands, The Moluccas (Maluku), which are widely known as “The Spice Islands’.

Nasi Goreng, Gado-Gado, Sate and Soto are the some of the appetising Indonesian dishes that contribute to the Indonesian Cuisine and are found everywhere in the country and considered as Indonesian national dishes.

For example, the Sumatran cuisine features curried meat and vegetables such as gulai and kari due to Middle Eastern and Indian influences, while the Javanese cuisine is more indigenous. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Indonesian Cuisine sometimes feature Chinese elements: foods such as bakmi (noodles), bakso (meat or fish balls), and lumpia (spring rolls) have been completely assimilated.

Some popular dishes that come from Indonesia are now common across much of Southeast Asia. Indonesian dishes such as satay, beef rendang, and sambal are also ubiquitous and favoured in Malaysia and Singapore. Soy-based dishes, like the variations of tofu (tahu) and tempe, are also very popular. Tempe is known as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, similar in some ways to tempe but using a variety of bases (not only soy), created by different fungi, and particularly popular in West Java.

Indonesian meals are usually eaten with a spoon in the right hand and a fork in the left hand so as to push the food onto the spoon, while the use of one’s hands to eat is common in many parts of the countries such as West Java and West Sumatra. Restaurants often serve a bowl of tap water with a slice of lime in it so as to allow the people to wash their hands after eating. This bowl of water should not to be consumed. Eating with chopsticks is generally only found in food stalls or restaurants serving Indonesian adaptations of Chinese cuisine, such as bakmie or mie ayam (chicken noodle) with pangsit (wonton), mee goreng (fried noodles), and kwetiau goreng (fried flat rice noodles).

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