Indonesian Marble Cake (Kue Marmer) Recipe

Indonesian Marble Cake (Kue Marmer)

Ingredients:

• 250 gr or 2 cups of powdered sugar (Gula halus)
• 300 gr or, 2 and 2/3 sticks of Butter or Margarine (Mentega)
• 225 gr or 1.5 cups + 2 tsp Self-raising flour
• 5 gr/ Baking powder
• 6 Egg yolks
• 5 Egg whites
• 5 gr Salt (Garam)
• 1/4 cup of Cocoa powder (coklat bubuk)
• 1 tsp Vanilla essence

Method :

1. Mix the sugar and margarine until turn white and expanded.
2. Put in the eggs one by one and keep mixing it all the time. Add the flour also still keep mixing it. 3. Divide the mixture into 2, and give cocoa powder on one portion and vanilla essence/powder to the other portion.
4. Spoon alternately into baking pan so it will form a marble effect, and bake in 180°C or 320°F for 40 minutes.

Indonesian Black Rice Dessert (Bubur Pulut Hitam)

Indonesian Black Rice Dessert (Bubur Pulut Hitam)

Ingredients :

• 240 g Black glutinous rice (washed & drained)
• 60 g White glutinous rice (pulut) (washed & drained)
• 7 c Water
• 2 Pandan leaves, knotted
• 1/2 c Sugar
• Pinch of salt
• 1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste
• 1/2 c Thick cocnut milk
• Pinch of salt

Method :

Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.

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Indonesian Grilled Fish

Indonesian Grilled Fish (Ikan Bakar)

Ikan Bakar is a popular grilled fish dish (say that 3x fast) in Indonesia,  usually sold by street vendors. The fish is marinated in sambal – a Southeast Asian chili-based condiment – and grilled over banana leaves. Popular fishes used for the dish include tilapia, skate, snapper, sea bass, or stingray.

While this is a very exotic-sounding dish, it’s surprising that all of the ingredients can be easily found during a trip to your local Asian market. Banana leaves are commonly sold frozen in large sheets for very cheap – usually a dollar will get you as many as 20 leaves. Bear in mind that frozen banana leaves are more brittle than fresh, and don’t hold up to heat as well – so you’ll want to get plenty of them, at least five leaves per fish.

Ingredients: 

• 2 whole fish (tilapia, skate, snapper, etc), cleaned, approx. 1.5 lbs each
• 6 large red chiles, deseeded
• 4 medium shallots
• 1″ fresh ginger
• 2 stalks lemongrass (mostly the white part)
• juice of 1 lime
• 1 tbsp water
• 1 tsp each shrimp paste, salt, ground turmeric
• 2 tbsp coconut oil
• 10 banana leaves, about 1 ft wide each

Method :

When it comes to peppers, the common red peppers used in Southeast Asia are just called “red peppers”, and they are long and skinny. I used red jalapeños because I can’t find the Asian ones near me. If you want a very spicy sambal, add a few bird’s eye chiles as well.

To create your sambal, blend or process the chiles, shallots, ginger, lemongrass, lime juice, water, shrimp paste, salt, and turmeric until smooth.

In a pan, heat up the coconut oil on med/low heat for a couple minutes, then add the sambal.

Saute until aromatic, about six minutes, stirring often. Set the sambal aside to cool for about 20 minutes.

Once your sambal has cooled, you’re ready to put it on your fish. Make large cross-section scores across the fish, like three big letter Xs, to help the marinade penetrate the fish.

Spoon some of the sambal over the fish, flip it over, and spoon more over it. Be sure to put a nice big spoonful inside the fish’s chest cavity as well. Cover and marinate for at least one hour in the fridge, but up to eight hours.

Heat up your grill, then turn the burners on one side down to low. Place the banana leaves on the cooler side of the grill (five leaves per fish), then place the fish on top. The reason you want to keep some heat under the fish is to help the banana leaves char, which is part of this dish’s signature aroma.

Cover and grill for eight minutes, then carefully flip the fish, and grill for eight more minutes. The meat should be firm, flaky, and should easily come off the bone.

Indonesian Chicken Grilled

Indonesian Chicken Grilled

Ingredients: 

• 1 chicken, non-broiler (2 pieces of breasts and 2 pieces of thighs)
• 4 shallots
• 2 cloves garlic
• ½ tsp. coriander seeds
• ½ tsp. cumin seeds
• 6 candlenuts
• 2 salam leaves
• 1 stalk lemongrass
• 2 cm lengkuas (galangal)
• 4 lime leaves (jeruk purut)
• 1½ lt. coconut milk (santan)
• 1 Tbs. sweet soy sauce
• salt and pepper to taste

Method :

Fry coriander and cumin seeds (without oil then grind them with shallots, garlic, candlenuts, lemongrass stalk and lengkuas until fine.

Fry the chicken and the spices until fragrant, then stir evenly. Add salam leaves, lime leaves, coconut milk, salt and pepper to taste. After the coconut milk shrinks take the chicken out.

Finally, smear the chicken with sweet ketchup then grill it until even.

Ready to serve
Makes 3-4 servings.

Indonesian Curry Beef

Indonesian Curry Beef (Rendang)

Rendang is one of the culinary heritage of Indonesia which is famous for its rich flavor and spices produced and choice spices used. as we know if there are going to discuss the issue of food is of the shadow we will immediately fly and imagine a Padang restaurant. Why did it happen? because during this time and the Rendang Padang is one of the inseparable unity, wherever you are, regardless of the star and the field that you visit the shop, they would always offer Rendang Meat, precisely because of Padanglah Rendang Minangkabau Recipes Meat comes first. Rendang Minang for all citizens is one of the culinary traditions that must exist when various activities and custom events, and this has been going on for generations and has become a tradition of its own.

Ingredients :

• 1 kg beef, cut to taste
• 1 liter of coconut milk
• 1 liter of coconut milk diluted
• 2 stalks lemongrass, crushed
• 4 lime leaves
• 2 turmeric leave
• More Ingredients this for seasoning mashed :
• 1 ounce of curly red chili
•  20 shallots
• 10 cloves of garlic
• 5 pieces of hazelnut
• 2 cm ginger
• 3 cm laos
• salt to taste

Method :

Boil thin coconut milk with spices – spice that has been mashed together turmeric leaf, lemongrass, and lime leaves. slowly while stirring continuously until boiling menerusagar not burn.

Insert meat that has been cut into pieces before then, stirring occasionally. If the milk has started to dry add thick coconut milk little by little.

Cook with constant stirring until the milk dries up and remove the oil. it helps you mengguunakan small fire, it is intended to prevent rapid burn.

Once cooked, Rendang has been served in a plate ready for serving.

Indonesian chicken with gado gado

Indonesian chicken with gado gado

Ingredients :

• 1/4 cup kecap manis
• 2 garlic cloves, crushed
• 1 Coles RSPCA approved whole chicken extra large
• 12 chat potatoes, halved
• 3 eggs
• 500g green beans
• 4 cups shredded white cabbage
• 200g bean sprouts
• 200ml coconut cream
• 1/3 cup peanut butter
• 1/2-1 teaspoon mild curry powder

Method :

Preheat oven to 180. Combine 2 tablespoons of the kecap manis and garlic in a small bowl. Rinse the chicken and cavity with cold running water. Pat dry with paper towel. Place in a baking dish. Spread the kecap manis mixture all over the chicken. Roast, brushing occasionally with the dish juices, for 1 ½ hours or until the juices run clear when a skewer is inserted into the thigh.Cover with foil if overbrowning.

Meanwhile, bring a large saucepan of water to the boil. Add the potatoes and cook for 3 minutes. Add the eggs. Cook for a further 9 minutes, adding the beans in the last 3 minuets. Drain. Peel the eggs. Cut the potato pieces in half. Cut the eggs into quarters. Toss the cabbage, bean sprouts, potato and beans on a large platter. Season with salt and pepper. Top with the egg.

Place the coconut cream, peanut butter, curry powder and remaining kecap manis in a small saucepan over medium heat. Cook, whisking often, for 3-4 minutes or until smooth and the sauce comes to the boil. Season with salt and pepper.

Cut the chicken into pieces and place on a serving platter. Drizzle half of the satay sauce over the salad and serve the remaining sauce on the side.

Indonesian fried noodle

Indonesia Fried Noodle

Indonesian fried noodle is one of the culinary noodle dishes are very typical of Java. Indonesian fried noodle is certainly a mainstay for the street seller noodle for noodle lovers in Indonesia. Because of this noodle-making easy, a lot of fans are trying to make with their own variations. Indonesian fried noodle flavor is so savory and delicious that is suitable for the tongue – the Indonesian and over again for the Javanese.

For the enthusiast noodle in Indonesia, Indonesian fried noodle could be one of the required presentation on taste considering these noodles have a distinctive flavor and enjoyment of traditional Javanese. Indonesian fried noodle can be combined with additional vegetables and other ingredients such as eggs and shrimp that will add to the enjoyment and vitamins this noodle dishes as well as a healthy dish for your family. Below please read about the steps and How to Make Fried Noodles Java as follows.

Ingredients :

• 1  packet of dried egg noodle, cooked, drained
• 100 grams prawns, peeled
• 1  leek, thinly sliced
• 3  stalks celery, finely sliced
• 1  egg
• Soy sauce, to taste
• Leaf mustard to taste
• Cooking oil to taste
• Fried Onion
• More Ingredients this for seasoning mashed :
• 4  red onions
• 3  cloves garlic
• 3  eggs hazelnut intact, sangarai
• 14  grains of pepper round
• 1  tsp salt

Method :

Boil noodles until done with sufficient and drain, then coat with cooking oil about – about 1-2 tablespoons and stir.

Heat the oil in a frying pan, about – about 2 tablespoons.

Saute ground spices until fragrant, put eggs, scrambled until cooked.

Enter peeled prawns. Stir – stir, then enter up to half wilted lettuce.

Enter the noodles along with pieces of onion and celery. Stir until smooth and spices to infuse into noodles.

Add soy sauce to taste and season with salt to taste, mix well and noodles begin to dry slightly.

After all evenly and taste is enough and fit, turn off the heat and serve in a serving dish.

Indonesian fried rice

Indonesian fried rice

Ingredients:

• 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

Method :

Grind shallots, garlic, shrimp paste and chili to fine paste.
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes, till brownish and fragrant, medium heat.

Push spices to side of wok and pour egg into the wok.
Quickly scramble the egg for a minute. Mix egg with spices, break them into smaller pieces.
Add rice, pepper, kecap manis and soy sauce. Stir-fry everything quickly over high heat, for 6-7 minutes.

Add spring onion and celery. Mix well.
Serve warm with condiments such as sliced tomatoes/cucumber, fried egg, crackers, etc.

Indonesian braised beef

Indonesian braised beef

Ingredients :

• 1 tablespoon vegetable oil
• 800g beef chuck steak, cut into 4cm pieces
• 2 garlic cloves, thinly sliced
• 2 teaspoons ground cumin
• 2 cups chicken stock
• 1/4 cup kecap manis
• 1 cinnamon stick
• 4 roma tomatoes, roughly chopped
• 550g desiree potatoes, peeled, cut into 3cm pieces
• Steamed SunRice Jasmine Fragrant Rice and fresh coriander leaves, to serve 

Method :

Heat oil in a large, heavy-based saucepan over high heat. Cook beef, in batches, for 5 minutes or until brown. Transfer to a plate.

Reduce heat to medium-high. Add garlic to pan. Cook for 30 seconds or until fragrant. Add cumin. Cook for 10 seconds or until fragrant. Return beef to pan. Stir. Add stock, kecap manis, cinnamon and half the tomato. Bring to the boil. Reduce heat to low. Simmer, partially covered and stirring occasionally, for 1 hour or until tomatoes have collapsed and liquid has reduced.

Add potatoes and 1 cup cold water to beef mixture. Cook, partially covered and stirring occasionally, for a further 30 to 45 minutes or until beef is tender, adding extra cold water if sauce becomes too thick. Season.

Serve beef mixture with rice and sprinkled with coriander and remaining tomato.

Indonesian Tofu Recipe

Indonesian Tofu Recipe

1. Making the Marinade

Ingredients :

• 2 small serrano peppers (or 2 medium jalapeños)
• 6 tbsp fresh ginger
• 1 medium onion
• 10 cloves garlic
• 2 tbsp sesame oil
• 4 tbsp olive oil
• 1/2 cup honey
• 6 tbsp molasses
• 1 cup brown sugar
• 3 cups soy sauce*

2. Marinating the Tofu

To prepare the tofu, cut it into about 1" -inch thick slices. Place the tofu into a shallow dish and then add the marinade. Use just enough marinade to ensure the pieces are well coated. Note: Any remaining marinade can be refrigerated and saved for another use.

Cover the dish and refrigerate for about 2 to 3 hours. Flip the tofu at least once as it marinates.

3. Cooking the Tofu

To cook the tofu, first heat a fry pan over medium heat. Once properly heated, add the oil. Add the tofu and let cook on the first side until it starts to caramelize. Flip the tofu and continue to cook on the other side.

Once the tofu has caramelized nicely on both sides, transfer it to a plate and set aside. Add a bit of the marinade to the pan and let it cook for a few minutes just to heat it through.

To serve the tofu, place it onto a plate and spoon some of the hot marinade over top. Serve with a salad or side of your choice.

Indonesian tofu and tempeh in spicy coconut sauce

Indonesian tofu and tempeh in spicy coconut sauce

This tasty vegetarian curry uses tempeh, a fermented soybean cake popular in Indonesian cuisine. The lemongrass, lime leaves and galangal are for seasoning and are not meant to be eaten. Remove them before serving if you like.

Ingredients :

• 2 small serrano peppers (or 2 medium jalapeños)
• 6 tbsp fresh ginger
• 1 medium onion
• 10 cloves garlic
• 2 tbsp sesame oil
• 4 tbsp olive oil
• 1/2 cup honey
• 6 tbsp molasses
• 1 cup brown sugar
• 3 cups soy sauce*

Method :

Place the shallots, garlic, sambal oelek, candlenuts or almonds, tamarind and turmeric into a blender or food processor and puree. Add a little water if necessary to bring the ingredients together.

Heat the oil in a large saucepan or wok over medium high flame. Add the shallot puree and sauté until fragrant, 3 to 5 minutes. Add the crushed lemongrass and lime leaves and sauté 1 to 2 minutes more.

Add the tempeh, tofu, coconut milk and salt. Reduce heat to low and simmer until coconut milk has thickened, 15 to 20 minutes. Serve with rice.

Variations :

Ayam Bumbu Rujak: Use one chicken, about 2 1/2 lbs and cut into serving pieces, in place of the tofu and tempeh. The chicken can be browned first in hot oil if you like.

Telur Bumbu Rujak: Use 6 or 7 hard-boiled eggs in place of the tofu and tempeh.

The cubed tofu can be deep-fried first if you like. Pre-fried tofu cubes can be found at many Asian markets.

One medium-sized white onion can be substituted for the shallots.

Use all tofu or all tempeh if you prefer.

Chicken with Balinese Spices Ayam Betutu Indonesia

Chicken With Balinese Spices Ayam Betutu Indonesia

Ingredients :

• 4 pounds fresh chicken
• Betutu spice, recipe follows
• Salt and pepper
• Tamarind water (4 or 5 strips of deseeded tamarind pulp dissolved in 1 cup water), to soften
• Banana leaves (or greased parchment paper and aluminum foil)
• 3 salam leaves (can substitute bay leaves)
• Serving suggestion: Coconut Pandan Rice: Nasi Gurih, recipe follows

Betutu spice:

• 1/2 cup peeled shallots
• 1/4 cup peeled garlic
• 2 tablespoons fresh tumeric
• 2 tablespoons fresh peeled ginger
• 2 tablespoons galangal
• 2 tablespoons wild ginger
• 3 whole candlenuts
• 2 tablespoons Balinese 1000-spice
• 2 tablespoons fresh hot chile peppers seeded and cleaned
• 4 tablespoons shrimp paste
• 2 tablespoons finely chopped peanuts
• 1/4 cup coconut oil
• Coconut Rice: Nasi Gurih:
• 2 1/2 cups jasmine or Thai rice
• 1/2 cup coconut milk
• 2 1/4 cups chicken or vegetable stock
• 3 cloves garlic, sliced
• 1 blade lemongrass
• 4 salam leaves
• 2 Bali or kaffir lime leaves
• 2 1/4 cup chicken or vegetable stock
• Salt
• Directions
• Preheat grill.

Massage chicken with betutu spice mix. Season with salt and pepper and tamarind water. Wrap chicken completely with banana leaves or greased parchment paper and then foil. Place on grill for 30 minutes.

Betutu spice:

Grind shallots, garlic, tumeric, ginger, galangal, wild ginger, candlenuts, 1000-spice, chile peppers, shrimp paste, and peanuts in a food processor. Saute paste with coconut oil.

Coconut Rice: Nasi Gurih

Wash rice until water is clear and then drain. Put rice in pot with coconut milk, chicken stock, garlic, lemongrass, salam leaves, and bali leaves. Season with salt and stir well. Put on top of stove with medium heat and let it boil. Put in rice cooker and cook until soft. Remove and disregard the lime leaves, garlic, lemongrass and salam leaves.