Cumi Saus Padang ( Stir Fried Squid in Padang Sauce )

Ingredients:

500 g Medium sized squid

1 tbsp Lime juice

3 Oil for stir frying

1 Turmeric leaf

1 False mangosteen

2 stalks Lemongrass




Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots

1 1/2 cm Ginger


How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

Source :
http://original-indonesian-recipe.blogspot.com/

Onde-Onde Mojokerto

Onde-Onde Mojokerto

Onde-onde is one of traditional cakes in Indonesia, and particularly being famous in Mojokerto since Majapahit era. We can find Onde-onde in traditional market or in some stores or even in fancy restaurants. Moreover, we can find this cake in China town in Indonesia or in every corner of the world.

Onde-onde is made from wheat flour or glutinous rice flour, which is fried or boiled and its surface is paved with sesame seeds. There are a varieties of onde-onde, the best known are onde-onde that made of glutinous rice flour and green beans inside paste inside. Another variation is only made from wheat flour and there is color-coded on the surface like a white, red, or green, it known as wheat onde-onde, the typical onde-onde from Mojokerto.

Mojokerto, is famous by its called by Kota Onde-onde or Onde-onde city. In fact, there is one particular onde-onde producer that wellknown among the society, which is Boliem. We can say that Boliem is a pioneer in the production of onde-onde in Mojokerto. Boliem is a family business that now has spread its stores in the town of Mojokerto. The characteristic from onde-onde Boliem is, it always wrapped. So each onde-onde be wrapped in wax paper that has logos Boliem on it. It makes the differentiate from other manufacturers of onde-onde. So it looks neat, and clean.


Source : http://eastjava.com/blog/2011/01/10/onde-onde-mojokerto/

Rendang

Rendang

Lamb rendang
Origin
Place of origin	Indonesia
Region or state	Minangkabau, West Sumatra
Dish details
Course served	Main course
Serving temperature	Hot or room temperature
Main ingredient(s)	meat (beef, lamb or goat), coconut milk, chili, various spices
Variations	Chicken rendang, Itiak (duck) rendang, liver rendang

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia,^[1] and is now commonly served across the country.^[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.^[3] Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.^[1] In Malay classical literature, rendang is mentioned in Hikayat Amir Hamzah^[4] as early as the 1550s.^[5]

In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods' list.^[6]

Composition

Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.^[7]

Types

There are two kinds of rendang: dried and wet. Dried rendang can be kept for three to four months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.^[3]

Rendang is often served with rice, ketupat (Indonesian compressed rice cake), and lemang (glutinous rice barbecued in bamboo tubes) in Indonesia.

http://en.wikipedia.org/wiki/Rendang

How To Make A Clean Nasi Uduk

Nasi Uduk is very popular in Java especially West Java and Jakarta areas. It's a Betawinese Scented coconut Rice.


Many people asked me did you make your nasi uduk with a rice cooker or the old style one? Before I answered that question, I will explain first what the old style is. It's an Indonesian traditional way to cook rice, by boiling the rice and water (if you going to make nasi uduk, add spices and coconut milk as well) until liquid evaporates, then move the rice to a on-stove steamer and cook until is done.



My answer is, I make nasi uduk, nasi kuning (yellow rice), bubur (rice porridge) with a rice cooker. I utilize my rice cooker for almost everything, including making lazy soup.

The last time, I made nasi uduk, it came out a bit brown due to the use of coriander. I figured out that I needed to buy a package of muslin bags to put my spices in. Finally, I found the unbleached muslin bags. To find muslin bags is easy, but it's a bit harder to get the unbleached one. However, if you like sewing, you can make the bags by yourself.

Source :
http://en.petitchef.com/recipes/how-to-make-a-clean-nasi-uduk-fid-900565

Fried Rice ( Nasi Goreng )

The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish.

Now more usual server for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:

• 350 gr. Long Grain Rice
• 2 Tbs. Vegetable Oil
• 3 Eggs
• 1 Onion
• 2 Green Chillis, Sambal Ulek or Sambal Badjak.
• 1 Garlic Clove
• 1 Leek
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 250 gr. Chicken meat
• 250 gr. Shelled Prawns
• 3 Tbs. Kecap Manis

Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

Source :
http://www.indochef.com/indo_23.shtml

How To Make Tahu

Another Indonesian Food is Tahu
How to make it ???

How To Make Tempe

How To Make Tempe

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