Showing posts with label Indonesian. Show all posts

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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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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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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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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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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Indonesian Chicken in Chili Gravy (Gulai Ayam) Recipe

Ingredients :

1 kg chicken, cut into 8 pieces
1 stalk lemon grass, bruised (white part only)
3 cm cinnamon stick
3 kaffir lime leaves
3 tablespoons cooking oil
2 cloves
1/2 nutmeg
2 cardamoms, bruised
50 g shredded coconut, roasted and pounded
1 liter coconut milk
1 piece asam gelugur
Spices (ground)
12 red chilies
1 teaspoon peppercorns
1 tablespoon cilantro, roasted
1/2 teaspoon cumin, roasted
1/4 teaspoon aniseed
2 teaspoons turmeric, chopped
2 teaspoons ginger, chopped
1 tablespoon galangal, chopped
5 cloves garlic
8 shallots
Salt to taste

Directions:

Heat the wok with oil and saute the ground spices with kaffir lime leaves, cinnamon, lemon grass, nutmeg, cloves and cardamoms until fragrant.
Add in the chicken pieces and shredded coconut.
Mix well. Pour in the coconut milk and asam gelugur and cook until the chicken is tender and the gravy has thickened.
Serve immediately while still hot.

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Indonesian Smashed Fried Chicken (Ayam Penyet) Recipe

Ingredients:

1 medium size of whole chicken, cut into 4 pieces
4 cups water
5 salam leaves (Indonesian bay leaves)
1 tbsp salt
3 lemon grass, only the white part, crushed
1 cucumber, sliced
3 cabbage leaves, sliced

Spice paste:

4 cloves garlic
5 shallots
5 kemiri (candlenuts)
1/2 tsp ground corriander
1/2 inch turmeric
1 inch ginger
1 inch galanggal

Batter:

2 cups chicken broth
1 cup rice flour
1 tbs corn starch
1 1/2 tsp baking powder

Directions:

Put the shallots, garlic, ginger, galangal, and candlenuts into a processor and pulse until it becomes a paste but is still slightly chunky.
Put chicken, spice paste, salam leaves, lemon grass and salt in a pot. Mix well. Add water just about enough to cover the chicken.
Place pot on stove. Cook with medium heat for 15 - 20 minutes or until chicken cooked.
Marinate the boiled and cooked chicken in its own broth and spices. Leave it over night in the refrigerator.
Take meat out and drain well before deep frying. Strain the soup. Clear broth will be used for soup and making batter.
Deep - fry the overnight marinated chicken until crispy.
Mix all of batter ingredients to form a thin dough consistency. Fry spoonfuls of batter in hot oil until golden brown and crispy. Drain well.
Serve ayam penyet with sambal, crispy topping. Garnish with cucumber and cabbage.

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Indonesian Spicy Fish (Ikan Pedas) Recipe

Ingredients:

½ Green Cabbage
1 tbs Curry powder
1 strand Lemon grass
Pepper and Salt
2 fresh Mackerels
4 tbs Oil
6 diced Onions
4 Red Pepper, sliced
2 cloves Garlic, crushed
1 tsp Sambal Ulek
2 Lime leaves
2 Bay leaves
2 Curry leaves
3 tbs Lemon juice
1½ tbs Sugar
2 tbs Kecap Manis
2 cm Fresh Ginger, sliced

Directions:

Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass.
Add the whole Cabbage leaves and boil for about 2 min.
Drain and remove hard centre. Arrange half the leaves on the bottom of ovenproof dish.
Clean the fish,cut length wise, fold open and remove bones.
Arrange fish, with skin on the underside, over the cabbage.
Heat oil and fry Onions, garlic and peppers for 5 min.
Add remaining ingredients and fry for a further 5 minutes.
Spread mixture over fish and cover with remaining cabbage leaves.
Place the fish in your steaming basket and fit closely over a wok or saucepan with boiling water, making sure no steam can escape on the side of the basket.
Check the level of your water regulary. Steam for 30 minutes.
Alternatively cook the fish in an ovendish covered with tin foil and placed in centre of oven.
Cook for about 30 minutes at 180 C .
Ikan Pedis ready for steaming.

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Indonesian Lamb Leg Curry (Gulai Kambing) Recipe

Ingredients :

1 kg leg of lamb, chopped into serving pieces
3 cloves
5 cm cinnamon stick
3 tablespoons oil
2 cardamoms
4 fenugreek seeds
1 stalk lemon grass, bruised (white part only)
3 kaffir lime leaves
750 cc thin coconut milk
250 cc thick coconut milk
1 tablespoon tamarind juice
Salt to taste
Fried shallots, for garnishing

Spices (ground)

5 red chilies
4 cloves garlic
6 shallots
4 candlenuts, roasted
2 teaspoons cilantro, roasted
1 teaspoon peppercorns
1/4 teaspoon cumin, roasted
10 aniseeds, roasted
1 teaspoon ginger, chopped
1 teaspoon turmeric, chopped
1/2 tablespoon galangal, chopped

Method :

Heat a wok with oil and gently fry the ground spices until fragrant.
Add the other spices, kaffir lime leaves and lemon grass. Stir until soft.
Add meat and continue cooking until the color changes.
Add the thin coconut milk and simmer until meat is half-cooked.
Pour in thick coconut milk and simmer until meat is tender.
Add tamarind juice and season with salt.
Bring to the boil, then serve with a sprinkle of fried shallots.

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