Indonesian Food Recipe

Bahan :

• 3 sdm minyak goreng
• 2 butir telur, kocok lepas
• 3 siung bawang putih, cincang
• 2 piring nasi putih
• 2 sdt kecap asin
• 1 sdt garam
• 1 sdt merica bubuk
• 1 sdt kecap manis
• 2 sdm kacang polong
• 1 batang wortel, potong dadu, rebus matang
• 50 gram keju cheddar, potong dadu
  

1. Panaskan minyak goreng, buat orak-arik telur, masukkan bawang putih, tumis hingga layu.
2. Masukkan nasi, kecap asin, garam, merica, dan kecap manis, aduk rata. Tambahkan kacang polong, wortel, dan keju, masak sebentar, angkat.
3. Sajikan hangat.

This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables.

Ingredients:

200 gr. lean Chicken.
1 medium red Onion.
1 clove garlic.
2½ cm. Ginger root.
1 tsp. Sambal Ulek.
1 tsp. Trassi.
300 gr. White Cabbage.
250 Gr. Bean sprouts.

1 small tin Bamboo shoots.
1 large Carrot.
1 tbs. Kecap Manis.
2 tbs. Peanut oil.(groundnut)
Oil for deep frying

Preparation:

Boil the chicken and after cooling, slice in strips. set aside.
Wash and slice all the vegetables. set aside.
Heat your wok and add the oil. Slice Onion and ginger, mince garlic and soften in the wok. Add the Sambal and trassi and cook for a further 2 minutes. Add the vegetables, chicken and ketjap manis. Toss until vegetables are soft and just cooked. Follow instructions as below.
Cook in hot fat for about 5 minutes, Making sure both sides are browned equally. Serve with peanutsauce or just Kecap manis and sambal.

Seasoned Rice with Chicken and Pineapple (Nasi Kebuli)

Ingredients:

1 lb (500 g) boneless chicken, diced

3 cups (750) chicken stock or 1 ½ teaspoon chicken stock granules

Dissolved in 3 cups (750 ml) warm water

1 teaspoon salt

2 cups (400 g) uncooked rice, washed

½ small pineapple (about 8 oz/ 250 g)

Crispy Fried Shallots, to garnish


Rice Seasoning:

2 tablespoon butter or oil

6 shallots, peeled and sliced

5 cloves garlic, peeled and sliced

3 cardamom pods, bruised

2 cloves

1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised

1 in (2 ½ cm) fresh ginger, peeled and thiny sliced

1 cinnamon stick

1 teaspoon coriander seeds

½ teaspoon white peppercorns


Cooking Directions:

1. Prepare the Crispy Fried Shallots
2. To make the rice seasoning, heat the butter or oil in a work over high and stir-fry all the ingredients until fragrant, 2 to 3 minutes
3. Add the chicken to the work and stir-fry for 2 to 3 minutes. Pour in the chicken stock, mix well and season with the salt, then bring the ingredients to a boil. Reduce the heat to medium and simmer uncovered until the chicken is tender, about 5 minutes. Remove from the heat, Strain and reserve the stock. Set the chicken pieces aside and discard all the other solids
4. Bring the uncooked rice and 2 ½ cup (625 ml) of the reserved stock to a boil over high heat in a pot. Reduces the heat to medium, cover and simmer until the rice is almost cooked and the liquid is absorbed, 5 to 10 minutes. Add the chicken, mix well and continue to simmer uncovered until the rice is fluffy, 5 to 10 minutes, then remove from the heat. Alternatively, cook the rice in a rice cooker with 2 ½ cups (625 ml) of the reserved stock and add the chicken during the last 5 minutes of cooking.

Ingre­di­ents :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knot­ted
5 Kaf­fir lime leaves
1 stalk Lemon grass, bruised
1–2 pieces Asam Gel­ugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices

3 table­spoons Chopped galan­gal
1/2 table­spoon Chopped turmeric
1/2 table­spoon Chopped gin­ger
200 g Red chilies
4 Shal­lots
Salt

How to Cook:

• Sim­mer coconut milk with turmeric leaf, kaf­fir lime leaves, lemon grass, asam gel­ugur, sliced chilies and ground spices until the milk thick­ens and becomes oily.
• Reduce heat.
• Add beef and cook until tender.
• Stir occa­sion­ally until the spices dry and turn brown.