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Welcome in my Indonesian foods blog's, will be better if you see this blog using Mozila Firefox browser.
Has been known that many types of typical dishes from Indonesia, from the east end till the west end and from the north end till south end, I try to write for share some Indonesian food and recipes for cooking. Hopefully this article is useful and add insight about the variety of food available in Indonesia.
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SOTO KUDUS

"KUDUS" is the city name in Central Java, Indonesia and one of the famous food is SOTO KUDUS.
To make SOTO KUDUS is as follows.

Ingredients
1 chicken
20 cups water
2 teaspoons salt
4 bay leaves
cooking oil

Finely grind
10 grains of red onion
4 cloves of garlic
3 eggs hazelnut
1 vertebra turmeric finger
1 knuckle of ginger
1 teaspoon of pepper
1 teaspoon salt - 2sendok
½ teaspoon of sugar

complement
150 grams of sprouts, discard roots, pour hot water, drained
3 teaspoons sliced ​​chives
2 tablespoons garlic fries
2 tablespoons fried shallots
3 pieces of lime

Condiment, Mixed Average
5 red chili sauce, puree
1 tablespoon garlic fry, knead
2 tablespoons soy sauce
1 teaspoon lemon

How to make:
  • Cut the chicken into 2-4 parts . Enter into a pan of water, add salt, boiled until boiling . Reduce heat, continue to cook until the chicken is tender.
  • Remove the chicken and drain. Measure the broth and save about 7 ½ cups . Fried the Chicken in plenty of cooking oil until the color is yellowish. Remove and drain. Shredded chicken and set aside.
  • Saute ground spices, enter bay leaf. Stir until fragrant, remove from heat and insert it into the broth. Boil the broth and cook until quite mature, and lift.
  • Serve while warm soup in serving bowls: put the shredded chicken, bean sprouts, and sliced ​​chives and Sprinkle the sauce of broth on top, then sprinkle with fried shallots and fried garlic. Serve with condiment.

Gado-gado Surabaya

Surabaya gadogado is difference version with gadogado in other places, especially in Jakarta & West Java which use peanut sauce flavor scratched from cobek. Gadogado Surabaya version using concentrated peanut sauce spices and delicious as it uses coconut milk. As a one dish meal dish is very full nourishing like protein, vitamins, minerals and carbohydrates.

To create Surabaya Gadogado,
Prepare Material for producing:
Cutting the Lontong (food consisting of rice steamed in a banana leaf).
Cutting the fried Tofu.
Cutting the fried Tempe (fermented soybean cake).
Press rough the Prawn crackers.
Emping (fried chips made of Gnetum gnemon fruit).
Peeled and slice boiled eggs.

Vegetables material:
Slice the Tomato
Peeled Cucumber and slice
Peeled boiled potatoes and slice
Lettuce leaf and slice
Stew Bean sprouts
Stew Cabbage and slice

To make Gadogado Peanut sauce:
Material:
200 grs of fried peanut
700 ml of coconut milk
2 tbsp rice flour, mix with a little water (solution to thick)
Salt & brown sugar at sufficiently
Vegetable oil, for saute

Fine spices:
7 pcs of cayenne
7 cloves of garlic, saute till fading
1/2 tsp of hard shrimp paste (optional)

How to make peanut sauce flavour:
Blender fired nuts and use some of measure milk coconut.
then mixed with the remaining coconut milk, stir till average & heat while occasionally stirring.
While waiting boil, saute the fine spices until well-cooked and put to the stew sauce.
Continuing to boil the sauce with a small fire while often stirred up till reduced the volume and look greasy, then put the rice flour solution.
Stirring continue until thick and explode around 5 minutes, turn off the fire.
Wait until warm, soup is ready.

To serve Surabaya Gadogado:
Arrange sequence in the plate : Lontong, Tofu, Tempeh, vegetables, boiled Eggs.
Pour with peanut sauce, put shrimp crackers and emping, pour again with a little peanut sauce.
Serve immediately.

Soto Bandung

Soto Bandung is food such as mayonnaise soup that is unique soup comes from Bandung, West Java.

Materials needed to make Soto Bandung is:
250 cc of water for boil.
750 grams meat / beef.
100 gr radish, peeled, thinly sliced round.
3 tbsp of oil for frying, for saute.

Spices:
3 cloves garlic, peeled and contusing.
50 gr galangale, clean, contusing.
2 cm ginger, contusing.
3 stick of citronella, contusing.
1 tbsp sugar,
2 packets of powdered chicken broth.

Complementary:
5 tbsp of fried onion.
100 grs of soybean, submerged less than 2 hours, Drain and Fried.
5 tbsp sliced of onions leaves
5 tbsp sliced of celery leaves.
Pepper powder, according to taste.
Sliced lemon.
Fried Emping (fried chips made of Gnetum gnemon fruit)
* Sambal (Chili sauce with spices).
To make Sambal:
15 fruit cayenne old, submerged briefly in boiling water, 1/2 tsp salt, 1/2 tbsp sugar, pounded rough.
1 / 2 tsp vinegar.
50 cc of water.
*Poke average *.

How to make:
  1. Boil Water, entries meat. Cook while added the water if necessary until the meat is soft. Lift the meat, and cut small. Aside.
  2. Saute the garlic until the yellow, input into the chicken broth along with other spices and cutting meat. Boil sliced radish. Cook briefly. Lift.
How to serve: Place the pepper powder in a bowl, give lemon taste. Cast thick broth along with the contents, sow fried onion, fried soybeans, sliced onion leaves, and sliced celery. Serve with fried emping, soy sauce and Sambal in separate places.

Rendang

RENDANG is one of the typical foods from Padang (West Sumatra), Rendang is a made from beef, which are given spices. Let's cooked rendang.

Materials that are required:
• 500 grs beef (without fat)
• coconut milk made from 1 grated coconuts
• 2 table spoon dried grate coconut / fried (without oil) granted coconut
• 1 stem of Citronella
• 3 sheets of orange leaves
• 1 sheet of turmeric leaves
• 1 cinnamon
• 4 pcs clove

mashed below material spices become seasoning
• ginger
• galingale
• 1 tsp pepper
• 3 pcs onion
• 3 pcs garlic
• Coriander at sufficiently
• Candlenut

How to make:
1. Cuts the beef as a cube
2. Stir-fry the above seasoning till cooked, add lime leaves, cinnamon, and clove
3. Enter the beef and mixed
4. Add coconut milk from 1 grated coconut
5. Enter dried grate coconut and cook until the meat tender and the sauce reduced

Rendah has ready

Lapis Daging Semur

One of the favorite dishes of the Indonesian population is the "LAPIS DAGING SEMUR" that comes from the region of Central Java

Ingredients:
500 grs of meat (filet)
500 ml of water
2 tbsp of butter/margarine
2 tbsp of sweet soy sauce
1 tsp of vinegar for cook
2 pcs of tomatoes and slice
1 pcs of egg

mix and refined below spices :
3 cloves of garlic
6 cloves of onion
3 pcs of hazelnut
1/2 tsp of pepper

How to make:
  1. Cut meat/filet with crosswise fiber, thickness 0.5 cm, knocks in order to tender then bedraggling with refined spices and eggs. Aside.
  2. Heat the butter/margarine the fried the meat till to brown color.
  3. Add water, tomatoes, vinegar, sweet soy sauce and cooking until meat is tender and sauce become a little.
  4. Serve with sambal terasi (sauce made with blachen/hard shrimp paste)
This menu just for 6 people

Karedok

Karedok is food from Bandung (West Java), which is made from raw vegetables and peanut flavor.

The materials needed as follows:
  • 100 grams of cabbage washed and thinly sliced
  • 100 grs of bean sprouts
  • 100 grs of string beans and cut to piece around 1 cm
  • 1 pcs of circle eggplant and cut into small
  • 50 grs of cucumber cut to piece around 1 – 2 mm
  • basil leaves
  • Crackers

For peanut flavor:
  • 2 pcs of red pepper
  • 3 pcs of cayenne
  • Salt as adequate
  • 50 grs of palm sugar
  • A bit baked Terasi (Blachen = hard shrimp paste).
  • 2 cm of greater galingale
  • 150 grs of peanut that mashed
  • 100 cc of warm water

Mixed and mashed all above materials for peanut flavoring and then scrambled till flatten

How to make:
1. Add together above raw vegetable and take bath with peanut flavor.
2. Serve on plates and add crackers.

NASI TIMBEL

Nasi Timbel (Rice Timbel) is typical of Sunda (West Java) food, who presented with lalapan, sambal terasi, and pepes Ikan Mas (Goldfish wrapped in a banana leaf and roasted).
Timbel (in Sunda Language) with the meaning "Bekal" in Indonesian ( “Bekal” means “Supplies” in English), Histories, the farmers before going to rice field or farm always bring the supplies of rice with wrapped by banana leaf and completed with a side dish for lunch, therefore recognizing of Nasi Timbel.

Ingredients:
• 300 grs of hot rice
• 2 pieces of banana leaves

How to make:
Banana leaves to be stacked become one and put the hot rice in over with averaging then fold the long both sides to the middle and rolling glue.

Said dish of LALAPAN (dish of vegetables)
Lalapan can dish by cooked or raw.
Contain of cooked lalapan are pumpkin, leafy vegetable, spinach, string bean/chickpea and then boiled.
Contain of raw lalapan are eggplant, cabbage, string beans, basil, tomatoes and cucumber.

Side disch of SAMBAL TERASI (sauce made with blachen/hard shrimp paste)

Ingredients:
• 5 pieces of red curls chili
• 2 pieces of cayenne
• 1 teaspoon of baked/fried "terasi" (blachen/hard shrimp paste)
• 1 teaspoon of brown sugar
• 1 piece of small tomato
• 1 piece of lime
• Salt as adequate.

How to make raw sambal terasi:
Refined red curls chili, cayenne, shrimp paste, brown sugar, salt and tomato. But do not be too smooth, then add lime essence.
How to make cooked sambal terasi:
Steam red chili and tomatoes to wilt, lift and then refined add the shrimp paste, salt and lime essence.

Side disch of PEPES KUNING IKAN MAS (Goldfish wrapped with yellow spices in a banana leaf and roasted)
Ingredients:
• 4 pieces of goldfish
• Salt as adequate
• Lime gist
• 6 cloves of onion
• 3 cloves of garlic
• 3 cloves of hazelnut
• Turmeric
•1 pieces tomato
• basilleaves
• 2 stem of onions leaf
• Red chili
• Banana leaves for wrap

How to make Pepes Kuning Ikan Mas:
  1. Clean the fish, remove scales of fish and fish gills, and let there intact. Smear the fish with salt and lemon essence then let during 15 minutes.
  2. Refine the onion, garlic, turmeric and hazelnut, and then mix with slice of tomato, basil, onions and chili. Spice was ready.
  3. Take adequate banana leaves, put the fish and smear with a mixture of spices, then wrapped and steamed until cooked.
* Nasi timbel ready for serve completed with side dish