Kamis, 19 Januari 2012
Minggu, 15 Januari 2012
Gudeg Jogja (Green Jack Fruit Sweet Stew)
Jumat, 13 Januari 2012
Otak Otak Pipih (Fragrant Fried Fish Cakes)
These Javanese fish cakes are flavored with coconut, spices and shallots, and can be prepared several hours in advance and kept refrigerated before the final deep-frying.
Ingredients:
1 cup (100 g) frehly grated coconut or 1 cup (80 g) unsweetened desiccated coconut
1 lb (500 g) white fish fillets, skinned and cut into chunks
2 eggs
1 teaspoon sugar
1 teaspoon salt
1 cup (250 ml) thick coconut milk oil, for deep-frying
1 portion Pickled Shallots (see our sambal recipe categories) to serve
½ portion Sambal Soto (see our sambal recipe categories) to serve
Spice Paste
2 candlenuts, roughly chopped
½ in (1 cm) fresh galangal, peeled and sliced
½ in (1 cm) fresh ginger, peeled and sliced
3 shallots, peeled
2 cloves garlic, peeled
Cooking Directions
Ingredients:
1 cup (100 g) frehly grated coconut or 1 cup (80 g) unsweetened desiccated coconut
1 lb (500 g) white fish fillets, skinned and cut into chunks
2 eggs
1 teaspoon sugar
1 teaspoon salt
1 cup (250 ml) thick coconut milk oil, for deep-frying
1 portion Pickled Shallots (see our sambal recipe categories) to serve
½ portion Sambal Soto (see our sambal recipe categories) to serve
Spice Paste
2 candlenuts, roughly chopped
½ in (1 cm) fresh galangal, peeled and sliced
½ in (1 cm) fresh ginger, peeled and sliced
3 shallots, peeled
2 cloves garlic, peeled
Cooking Directions
- Prepare the Pickled Shallots and Sambal Soto by following the recipes on sambal recipes categories
- Dry-fry the grated coconut in a skillet over low heat, stirring constanly until golden brown, about 10 10 minutes for fresh coconut to burn. Set aside to cool in a small bowl.
- Make the Spice Paste by grinding all the ingredients in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Add the fish chunks and grind until fine.
- Place the ground mixture in a large bowl. Add the eggs, sugar and salt, and mix well . shape the mixture into small balls, then flatten with your palm and shape them into patties.
- Heat the oil in a wok and deep-fry the patties until cooked and golden brown on all sides, 3 to 5 minutes. Remove from the oil and drain on paper towels , serve hot with serving bowls of the Pickled Shallots and Sambal Soto on the side.
Gado Gado (Tofu and Vegetable Salad with Peanuts Dressing)
Ayam Masak Tauco (Chicken Cooked with Salted Yellow Beans)
Indonesians develop their Culinary Skills by embracing and combining other ethnics cooking style and ingredients. Such example is Tauco, it's a kind of salted yellow beans that originated from chinese cooking ingredient.
Ingredients:
Ingredients:
- 1 Medium Roasting chicken
- 2 Onions
- 4 Cloves garlic
- 2 tsp Dark soya sauce
- 3 tbsp Tauco (salted yellow beans)
- 1 tsp Brown sugar
- 1 tsp Paprika (optional)
- 1/2 tsp Chilli powder
- 1 tsp Ground ginger
- 2 tbsp Vegetable oil
- 1/2 cup Tamarind water
- 1 cup Water
How to:
- This recipe calls for tauco which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash em up yourself. Thai markets carry them.
- Cut the chicken into serving pieces; wash, and dry. Slice the onions. Pound the garlic and the tauco into a smooth paste.
- Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco.
- Put in the soya sauce and the rest of the ingredients. Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce.
- Serve hot.
- Makes 4 servings.
Urap-Urap ( Cooked Vegetables with Coconut )
Ingredients:
Directions:
- 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:
- Wash bean sprouts, pinching of any brown tail.
- Pour boiling water over bean sprouts, then rinse under cold water tap.
- 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.
- Scrub carrot and cut into thin strips, cook until tender. Drain well.
- Slice cabbage, discard the center stem.
- Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
- Cut bamboo shoots into strips the same size as the beans.
- 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.
- Mix thoroughly together.
- 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.
- Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture.
- Use as an accompaniment to a meal, or as a salad by itself.