Indonesian Chicken Fried With Chili Sauce Recipe

Ingredients:

2.4 lbs Chicken
1 tsp Salt
1 tsp Tamarind Water
500 ml Water
2 tbsp Sweet soy sauce ( "Kecap Manis" )
3 pcs Chopped tomatoes
2 tsp Javanese palm sugar ( "Gula Merah" )
Cooking oil

Spices:

l50 gr Red chilies
12 Shallots
6 cloves Garlic
2 tsp Shrimp paste
2 cm Ginger
2 cm Lesser galangal
2 tsp salt

Instructions:

Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.
Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.
Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.
Remove and drain.
Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.
Add the fried chicken, stir, and pour water.
Add sweet soy sauce, sugar, tomatoes and palm sugar.
Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

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Indonesian Fish in Peppery Gravy Recipe

Ingredients:

90 ml (3 fl oz) cooking oil
750 ml (24 fl oz) tamarind juice, extracted from 50 g tamarind pulp and 750 ml water
1¼ teaspoons salt
pinch of seasoning powder
2 medium aubergines, quartered lengthways, then cut into 5-cm (2-inch) pieces and soaked in water
600 g (1 lb) Spanish mackerel or stingray, cleaned and cut into 2½-cm (1-inch) thick pieces

Finely ground paste:

18 shallots, peeled
3 cloves garlic, peeled
5 candlenuts
5 cm (2 inches) fresh turmeric, peeled
2 stalks lemon grass, sliced (use only the bottom tender inner part)
2 teaspoons crushed dried shrimp paste
½ teaspoon ground white pepper or 15 white peppercorns
2½ cm (1 inch) galangal, peeled

Directions:

Heat the cooking oil and fry the finely ground paste until fragrant.
Pour in tamarind juice. Bring to a boil.
Add the salt and seasoning powder. Simmer for 3 minutes.
Add aubergines and cook for 4 minutes.
Add fish and cook for another 8 minutes.
Serve with spicy shrimp paste (sambal belado for instance).

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Korean Cucumber Salad Recipe

Ingredients:

4 to 5 pickling cucumbers
3 tbsp. soy sauce
3 tbsp. vinegar
1 tbsp. sugar
1 tbsp. sesame oil
Dash of black pepper
Dash of chili pepper
1 clove garlic, chopped

Directions:

Peel cucumbers and slice thinly.
all the ingredients and pour over cucumber, lightly toss.
Serve immediately.

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Korean Spinach Salad Recipe

Ingredients:

1 lb. fresh spinach
1 can water chestnuts or 1 c. chopped celery
1/2 c. bean sprouts
2 hard boiled eggs
5 strips crumbled cooked bacon

Directions:

Mix together in a large salad bowl.
Put Korean Salad Dressing over when ready to serve.

Korean Salad Dressing:

1 c. salad oil
3/4 c. sugar
1/4 c. vinegar
2 tsp. Worcestershire sauce
3/4 c. catsup
1/4 tsp. salt
1 med. onion, diced

Directions:

Mix all dressing ingredients together.
Refrigerate until ready to serve.
Salad dressing is good on other greens also.

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Korean Squash Salad (Hobak Namul) Recipe

Ingredients:

1/2 Squash or about 6 oz
1/4 cup water, 1 teaspoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon Sugar, 1/4 teaspoon salt
1/4 teaspoon soy sauce
1/4 teaspoon sesame seeds for garnish

Directions:

Quarter the Squash in length wise, slice in 1/4 inch thick.
In a small pan, add all ingredients and mix.
Put Squash, cover the lid.
Bring to a boil on a medium high heat, reduce to low heat, cook for another minute or so.
Transfer to a dish, garnish with sesame seeds.

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Indonesian Spicy Fish From Bali Recipe

Ingredients:

500 gr Cod fillets
2 Onions
2 Cloves of Garlic
2 Red Peppers
3 Tbs. Tomato puree
1 Tbs. Kecap Manis
150 cc. Water
3 Tbs. Oil
flour to coat fish
oil for fryer

Spices (Boemboes):

2 Lime leaves
2 Bay leaves
1 cm. Galangal
1 cm. Ginger root
½ tsp. Trassi
2 tsp. Sugar
1 stalk Lemongrass

Directions:

Divide the fish into four fillets. Coat with the flour and deep fry until golden brown. Set aside.
De-seed peppers and slice thinly.
Chop onions and garlic.
Heat oil in wok than add peppers, onions and garlic and stirfry for 4 mins.
Grate galangal and ginger root.
Add all the boemboe spices to wok and fry for a further 2 mins. add remaining ingredients and the fish and simmer for 10 mins.
Make sure the fish remains whole.
Remove leaves and serve.

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Indonesian BBQ Chicken Recipe

Ingredients:

3 lb Broiler chicken
1 c Soy Sauce
2 Garlic cloves

Peeled and mashed:

2 tb Fresh lime juice
1/2 c Melted, unsalted butter
1/2 ts Grated fresh ginger
1 ts Sambal oelek
1 pk Kroepoek oedang
Cornstarch to thicken

Marinade for sauce:

Sweet soy sauce.
Hot pepper sauce.
Shrimp puffs.

Directions:

Cut chicken into 8 pieces.
Combine remaining ingredients, except shrimp puffs, in large bowl.
Add chicken pieces; toss to coat.
Marinate 2 hours at room temperature, stirring occasionally.
Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce).
Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed.
If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.)
Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired.
Serve with shrimp puffs on the side.
For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels.
The chips will puff up as soon as they hit the fat.

Serves 4

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Korean Lamb Chops Recipe

Ingredients:

8 lamb chops
1 tablespoon rice vinegar
1/3 cup tahini
2 tablespoons chili paste
2 tablespoons sesame oil
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon honey
2 garlic cloves, crushed
3 tablespoons water

Directions:

Mix together all the ingredients and pour over lamb chops.
Marinate 4 hours or overnight.
Heat oven to 375.
Remove chops from marinade.
In a large ovenproof skillet brown chops 5 minutes per side.
Place in oven for 5-10 minutes, serve.

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Korean Spicy Lamb And Cutlets Recipe

Ingredients:

100g gochujang (Korean fermented red pepper paste, see Tip) or use brown miso paste mixed with a little cayenne pepper
5 tbsp sake
3 tbsp soy sauce
3 tbsp mirin (see Tip)
1/2 tsp mild or hot chilli powder
1 tbsp toasted sesame oil
12 French-trimmed lamb cutlets, excess fat removed
200g fine green beans, trimmed
1 tsp toasted black sesame seeds (see Tip) or normal sesame seeds, to serve
For the sesame dressing
30g tahini (sesame seed paste)
2 tsp lemon juice

Directions:

In a large bowl, whisk together the gochujang paste, sake, soy, mirin, chilli and sesame oil.
Add the lamb, turn to coat in the marinade and cover and chill for 12 hours to marinate, turning the lamb over halfway.
Just before serving, cut the beans diagonally into 5cm lengths.
Cook in a saucepan of boiling water for 1 minute.
Drain and refresh in cold water. Set aside.
Preheat the grill to high. Lift the lamb from the marinade and spread out in 1 layer on a large, foil-lined baking tray.
Grill, brushing with the marinade, for 3-4 minutes each side, until golden but still a bit pink in the middle. Set aside for 5 minutes.
Divide the lamb cutlets between plates and sprinkle with the black sesame seeds. Make the sesame dressing.
Mix together the tahiniand lemon juice and serve alongside, with the cooked beans.

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Indonesian Lamb and Bamboo Shoot Curry Recipe

Ingredients :

1 kg lamb, sliced thinly and fat removed
5 tablespoons oil
1 stalk lemon grass, bruised (white part only)
3 kaffir lime leaves
1 liter water
3-4 tablespoons tamarind juice
150 g bamboo shoots, boiled and sliced finely
4 green chilies, halved
Salt to taste

Spices (ground):

10 red chilies
5 candlenuts, roasted or fried
2 teaspoons powdered cilantro
1 teaspoon fresh ginger, chopped
1 teaspoon turmeric, chopped
2 teaspoons galangal, chopped
7 shallots
3 cloves garlic

Directions :

Fry the lamb gently until golden brown before setting aside.
Heat up a wok with oil and saute the ground spices, lemon grass and kaffir lime leaves until fragrant.
Add the meat, water and tamarind juice.
Bring to the boil. Add bamboo shoots and green chilies.
Cook until the lamb is tender and the sauce has reduced.
Season with salt according to taste.
If you prefer a slightly sweetened taste, you may add 1 teaspoon of sugar.

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Indonesian Chicken in Spicy Coconut Milk Recipe

Ingredients :

1 kg chicken, cut into 8 pieces
1 liter coconut milk
3 tablespoons cooking oil
2 cloves
5 cm cinnamon stick

Spiced (ground):

10 red chilies
2 teaspoons cilantro, roasted
1/4 teaspoon cumin, roasted
1 teaspoon black pepper
4 candlenuts, roasted
1 tablespoon galangal, chopped
1/2 teaspoon lesser galangal, chopped
1/2 teaspoon fresh ginger, chopped
8 shallots
4 cloves garlic
Salt to taste
Sugar to taste

Directions :

Use a pot to boil the chicken in the coconut milk until half-cooked.
Stir frequently to prevent the milk from curdling.
Heat up a wok with oil and saute the ground spices, cinnamon and cloves until fragrant, then add to the chicken and simmer until the chicken is cooked.
Serve hot with rice.

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Indonesian Beef And Coconut (Rempah) Recipe

Ingredients:

200 gr minced beef.
100 gr dessicated coconut.
1 garlic clove.
1 teaspoon coriander.
½ teaspoon cumin.
¼ teaspoon laos powder.
¼ teaspoon blanchan.
1 egg.
50 gr cornflour.
100 gr. peanut oil.

Preparation:

Moisten the coconut with about 4 tablespoons of hot water.
Add all remaining ingredients except cornflour and oil.
Mix until ingredients are well blended and smooth.
Make mixture into 12 to 16 small balls.
Roll through cornflour, shake of any excess and fry in hot oil for about 5 min.
Serve hot.

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Korean Lamb Bulgogi Asian Pear Dipping Sauce Recipe

Ingredients:

4 green onions, coarsely chopped
3 tablespoons sugar
3 garlic cloves, coarsely chopped
1 2-inch piece fresh ginger, peeled, cut into thin rounds
2/3 cup soy sauce
2/3 cup mirin (sweet Japanese rice wine)
1/3 cup Asian sesame oil
2 tablespoons toasted sesame seeds
1 teaspoon freshly ground black pepper
1 boned butterflied leg of lamb (about 5 1/2 pounds; from one 6 1/2- to 7-pound bone-in leg), trimmed of excess fat

Dipping sauce and garnishes:

1 cup chopped peeled cored Asian pear (about 1/2 large)
10 green onions; 2 chopped, 8 trimmed
1/2 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine)
3 tablespoons sugar
3 tablespoons Asian sesame oil
4 tablespoons toasted sesame seeds, divided
Nonstick vegetable oil spray
8 jalapeño chiles, halved (seeded, if desired)
8 garlic cloves, peeled
1/2 cup kochujang (Korean hot pepper paste)
1 large head of butter lettuce, leaves separated and left whole

Directions:

For lamb:

Place green onions, sugar, chopped garlic, and sliced ginger in processor and blend until finely chopped, stopping occasionally to scrape down sides of bowl.
Transfer mixture to medium bowl.
Add soy sauce, mirin, Asian sesame oil, toasted sesame seeds, and black pepper; whisk marinade to blend.
Pour 1 cup marinade into 15x10x2-inch glass baking dish.
Open boned leg of lamb like book; add to baking dish, arranging in single layer.
Pour remaining marinade over lamb, spreading to cover evenly.
Cover and refrigerate at least 4 hours and up to 1 day, turning lamb occasionally.

For dipping sauce and garnishes:

Puree Asian pear and chopped green onions in processor until smooth. Add soy sauce, mirin, and sugar and process until sugar dissolves. Add Asian sesame oil and 2 tablespoons toasted sesame seeds; process until sesame oil is incorporated (most sesame seeds will remain intact).
Transfer sauce to 2-cup measuring cup. Season sauce to taste with salt and pepper. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.
Coat grill rack with nonstick spray; prepare barbecue (medium heat). Thread jalapeño chile halves onto 2 metal skewers, dividing equally. Thread garlic cloves onto another metal skewer, spacing slightly apart. Place jalapeño and garlic skewers on plate and set aside.
Remove lamb from marinade and place on prepared grill with some marinade still clinging to surface (discard marinade in dish). Grill lamb until meat is cooked to desired doneness, about 15 to 20 minutes per side for medium (if lamb begins to burn, slide large sheet of heavy-duty aluminum foil underneath and continue to grill). Transfer lamb to work surface and let rest 10 minutes.
While lamb rests, grill jalapeños, garlic, and trimmed green onions until slightly charred and tender, 3 to 4 minutes per side. Transfer to work surface.
Place kochujang (hot pepper paste) in small bowl. Stir dipping sauce and divide among 8 small dishes. Arrange butter lettuce leaves on large serving platter to cover. Thinly slice grilled lamb and arrange over lettuce leaves.
Cut garlic cloves lengthwise in half. Cut green onions into 2-inch pieces. Arrange jalapeños, garlic, and green onions around lamb.
Sprinkle remaining 2 tablespoons toasted sesame seeds over lamb. Serve grilled lamb and vegetables with hot pepper paste. Allow guests to spread very small amounts of kochujang over lettuce leaves, arrange lamb and vegetables in lettuce leaves, then wrap filling with lettuce leaves and dip into sauce.

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Korean BBQ Lamb and Pickled Cucumber Recipe

Ingredients:

1 kg shoulder or leg lamb
150 ml soy sauce
5 tbsp dry sherry
2 tsp brown sugar
4 thin slices of root ginger or ginger powder
1 drop sesame oil
green shallot tops

Pickled cucumber salad:

3 medium size cucumbers
2 garlic cloves
2 stalks green onions
½ tsp red pepper
salt
¼ tsp black pepper
2 tsp sugar
2 tsp vinegar
3 tsp soy sauce

Directions:

Cut the lamb into thinly sliced pieces about 1 inch x 1 inch, you can also thread them on skewers, place skewers in water first before threading.
Place soy sauce, sherry, sugar and ginger into a small saucepan, bring to the boil and simmer for 6 – 10 minutes, then take off stove.
Place lamb into sauce, add sesame oil and shallots.
Place onto a hot BBQ or under a hot grill, cook for 3 minutes, turn and brush with more sauce, cook for another 1 – 2 minutes, now brush with a little more sauce and serve, on a plate with a pickled cucumber salad.

Pickled cucumber salad:

Peel cucumber, halve and slice, place in bowl, sprinkle with salt, marinate for half hour.
Taste, if too salty, let stand in water for 10 minutes, squeeze water from cucumber, place in bowl, add ingredients, and place in refrigerator.

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Indonesian Hot Spicy Shrimp Recipe

Ingredients :

400 g jumbo shrimps
Pinch of salt
1 teaspoon turmeric powder
3 tablespoons cooking oil
3/4 teaspoon mustard seeds
3 stalks curry leaves
1 Bombay onions, halved and sliced finely
1 tomato, quartered
3 tablespoons chili paste
1 tablespoon cilantro powder
1/2 teaspoon fenugreek powder
4 cloves garlic, pounded
1/2 cup lime juice

Seasoning

Pinch of salt and sugar to taste

Directions:

Toss the shrimps in the salt and turmeric powder and set aside.
Heat the wok with oil to moderate heat.
Mix the mustard seeds, Bombay onions, curry leaves and tomato.
Fry the mixture until fragrant and then add in the chili paste, cilantro powder, garlic, fenugreek powder and lime juice.
Add the jumbo shrimps and season to taste.
Simmer until gravy turns faily dry.
Serve with a garnishing of chopped cilantro leaves.

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Korean Spicy Shrimp With Vegetable Stir-Fry Recipe

Ingredients:

1/4 cup low-sodium sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp, shelled and deveined

Directions:

Combine first 6 ingredients in a bowl.
Heat a large nonstick skillet over medium-high heat.
Add soy sauce mixture; cook until lightly thickened, about 1 minute.
Add vegetables and red pepper flakes.
Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water.
Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more.
Divide among 4 bowls; serve immediately.

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Indonesian Chicken Curry Recipe

Ingredients :

1 Chicken, cut into 8 pieces
1 tbsp Lime juice or tamarind juice
1 tsp Salt
3 tbsp Oil
3 Shallots, finely sliced
3 cm Cinnamon stick
1 Star anise
2 Cloves
2 Cardamoms
1 stalk Lemon grass, bruised
2 Pandanus leaves, shredded, knotted
5 Curry leaves
500 cc Coconut milk from 1 1/2 coconuts
3 tbsp Roasted shredded coconut, pounded

Spices (ground) :

3 Candlenuts, roasted
1 tbsp Coriander
1 tsp Cumin, roasted
1 tsp Aniseed
1/8 Nutmeg
10 Red chilies
6 Shallots
3 cloves Garlic
1 tsp Chopped turmeric
2 tsp Chopped ginger
1 tbsp Salt

Method :

Rub the chicken with lime or tamarind juice and salt.
Let it stand for 15 minutes.
Heat oil and sauté shallots until golden brown, then add ground spices, whole spices, lemon grass, pandanus leaves, curry leaves and chicken.
Cook for a few minutes, then add coconut milk and pounded coconut.
Continue to cook, stirring from time to time until the chicken is cooked and the gravy is thick and oily.
Serve with rice.

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Indonesian Lamb Soup Recipe

Ingredients :

1 kg lamb, cut into small bite-size pieces
2 1/2 liters water
5 cm fresh ginger, bruised
1 nutmeg, bruised
1 tablespoon oil
3 scallions, chopped into short lengths of 2 cm
250 g carrots, cut into big pieces
1/2 teaspoon pepper
2 tomatoes, quartered
150 g cabbage, cut into 3cm pieces
2 sprigs Chinese parsley, chopped
5 Lime juice extract
2 tablespoons fried shallots
Salt to taste
Melinjo nut crackers

Directions:

Heat up a pot and boil the meat with ginger, nutmeg and salt until the meat is tender.
Reserve 1.5 liters of the stock.
Heat a wok with oil and saute the scallions until soft, then add carrots.
Pour in the stock and bring to the boil.
Add tomato, cabbage, Chinese parsley and pepper. Simmer until cooked.
Season to taste and sprinkle with lime juice.
Garnish with fried shallots and melinjo nut crackers when serving it hot.

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Indonesian Lamb Curry Recipe (Gulai Korma)

Ingredients :

1 kg lamb, cut into 3 x 3 cm pieces
3 tablespoons margarine
6 cloves garlic, sliced finely
10 shallots, sliced finely
5 cm cinnamon stick
2 cardamoms
1/2 nutmeg, bruised
1 stalk lemon grass, bruised
3 kaffir lime leaves
1 pieces dried sour fruit (Garcinia Cambogia)
750 cc thin coconut milk
250 cc thick coconut milk
300 g potatoes, halved
Salt to taste
Spices (roasted & grounded)
1 tablespoon cilantro
1/2 teaspoon cumin
1/4 teaspoon aniseed
1/2 tablespoon peppercorns
3 clovesa

Directions:

Heat a wok with the margarine and saute the garlic and shallots until golden brown.
Add the ground spices, other spices, herbs and meat.
Continue to fry for a few more minutes, and add thin coconut milk.
Simmer until the meat is half-cooked.
Add the thick coconut milk, potatoes and salt to taste.
Cook and stir until the ingredients are cooked and the grave has thickened.
Stir occasionally. Serve hot.

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