.
Most of the food that are listed here are mainly served at Indonesian households. Although I have also listed some popular food that are sold by the street peddlers, which are called "Jajan" food. Most Indonesians have their early lunch or early dinner on the street. It's very popular and it is also the hangouts for youngsters. If you encounter any words (mostly with the ingredients) that you don't understand, the glossary will help you with it.
As you will see that almost all the Indonesian food use chilli. So those who are new to hot and spicy food better be careful with the amount of chillies you put in the food. You can vary the amount of chillies according to your prefference.
* If you want to print one of the recipes (instead of printing the whole page!), here are the steps to do it:
1.highlight the recipe you want to print with the mouse
2.press "Ctrl C" to copy
3.open your note pad or any word processor
4.place your cursor on the word processor page
5.press "Ctrl V" to paste it
6.finally, just click on Print !
Soups
Soto Bandung soup from Bandung
Sop Buntut oxtail soup
Sayur Bening clear spinach soup
Fish
Balado Ikan fried fish with chilli sauce Padang style
Teri Goreng Pedas spicy fried dried anchovies
Pindang Ikan fish cooked with tamarind
Pepes Ikan marinated fish baked with coconut
Sate Kerang bar-b-qued cockles on skewers
Ikan Tuna Cabai Hijau tuna with green chilli
Chicken
Ayam Panggang Kecap grilled chicken with sweet soya sauce
Ayam Goreng Bandung fried chicken Bandung style
Ayam Garo Rica chillied chicken
Ayam Goreng Kecap fried chicken in sweet soya sauce
Ayam Bumbu Rujak chicken in spiced coconut sauce
Ayam Goreng Kalasan fried chicken Kalasan style
Sambal Goreng Hati chicken or calf liver in coconut sauce
Sate Indonesian bar-b-q
Meat
Semur Daging beef in spicy soya sauce
Rendang 1 spicy coconut beef
Rendang 2 / Kalio spicy coconut beef
Dendeng Balado crispy cruchy beef with chilli sauce
Daging Bumbu Bali beef cooked in chilli and sweet soya sauce
Gulai Kambing lamb stew
Hati Masak Kecap liver cooked wiwth sweet soya sauce
Sambal or Relishes
Sambal Bajak hot chilli relish with shrimp paste
Sambal Kacang peanut sauce
Sambal Kecap soya sauce with chillies
Sambal Ayam sambal for fried chicken
Sambal Rawit bird's eye chilli sambal
Rice and Noodles
Nasi Goreng Kampung fried rice kampung style
Nasi Kuning yellow savoury rice
Nasi Uduk coconut rice
Soups
Soto Bandung (Soup from Bandung) 6 portions * recipe from Doddy Pamudji
250ml water, for boiling
750 gr beef inners(optional)/ beef for soup or brisket/or mix
100 gr turnip, peel and slice it thin
3 tbsp vegetable oil
Spices
3 cloves of garlic, peel, and bruised
50 gr galingale, bruised
2 cm ginger, bruised
3 lemon grass, bruised
1 tbsp sugar
2 cubes of chicken stock
Garnishing
5 tbsp fried shallots
100 gr soya beans, soak for approx. 2 hrs, let dry and fry
5 tbsp sliced scallions
5 tbsp slice celery leaves
White Pepper (to correct seasoning)
Slices of lime
Fried prawn crackers (prefferably fried Emping)
Bird's eye chillies sambal (bird's eye chillies relish)
1.Boil water and add the meat. Cook the meat until tender and add some water if necessary.
2.When the meat is cooked, cut them into eating sice cubes and set aside
3.Saute the garlic until golden, add the chicken stock and the rest of the ingredients.
4.Boil all the ingredients
5.Add in the turnip and cook just until it is quite soft
6.Serve while it is hot
Sop Buntut (Oxtail Soup) for 5-6 people *my recipe
1 kg oxtail
1 cm ginger, slice
1 nutmeg, bruised
2 cloves
4 cloves garlic, minced
8 shallots, slice thinly
3 tbsp margarine /vegetable oil
1 tsp white pepper
150 gr carrots, slice to your prefference
200 gr potatoes, slice to your prefference
3 tomatoes, cut into quarters
2 scallions, slice into 2 cm
2 tbsp celery leaves, slice into 2 cm
t bsp fried shallots
salt, to your prefference
1.Put the oxtail into a big saucepan, fill with water until it is covered. Cook the oxtail with ginger and throw the water before it reaces the boiling point (this is to get rid of the fat and the fowl smell)
2.Saute garlic until fragrant with the margarine or vegetable oil
3.Add shallots
4.When the shallots are golden, put in 1,5 lt water and bring it to boil
5.Put in the oxtail, salt, nutmeg, clobes, and pepper
6.Cook with low fire until the oxtail is tender / this can be done faster by cooking it in a pressure cooker instead of cooking with low fire in a regular pan.
7.Add water if necessary
8.When the oxtail is tender, add the tomatoes, carrots, potatoes, scaliions, and celery leaves. Cook until all the vegetables are soft
9.Serve hot with fried shallots
Sayur Bening (Spinach Soup)for 5-6 people *recipe from Yasa Boga
750 cc water
2 sweet corns, cut into 4 cm wide
2 labu siam, cut into quarters
450 gr spinach, chopp coarsely
2 shallots, finely sliced
3 cm temu kunci, finely sliced
salt and sugar, to your prefference
1.Bring water to boil, and put int the corns, shallots, and temu kunci
2.When the corns are soft, add the labu siam and cover the pan for 5mn
3.Put in the spinach
4.Add salt and sugar, adjust the seasoning
5.Remove the pan from the stove
Fish
Balado Ikan (Fried Fish With Chilli Sauce, Padang Style) for 5-6 people *recipe from Yasa Boga
500gr mackerel (you cook the fish as a whole or cut into smaller pieces)
1 tsp salt
1/2 tsp turmeric
2 tbsp fresh lime juice
vegetable oil
6 shallots, finely sliced
4 fresh red chillies (you can put more if you like it hot), grind
1 tsp salt
1 tomato, finely sliced
2 tbsp fresh lime juice
1.Rub the fish with turmeric, salt,a nd 2 tbsp fresh lime juice and set it aside for 10 mn
2.Fry the fish until golden, remove it from the frying pan , put it on a kitchen paper and set aside
3.Leave only 100 cc oil in the frying pan
4.Saute the shallots until golden
5.Add chillies, tomato, and stir until cook
6.Lower the heat and add the 2 tbsp fresh lime juice and mix well
7.Finally, add the fried fish, mix well, and remove from the stove
8.Serve while it is hot
Teri Goreng Pedas (Spicy Fried Dried Anchovies) for 5-6 people *my recipe
150 gr dried anchovies, (take away the head - optional)
5 shallots, finely sliced
4 fresh red chillies (or more if you like it very hot), grind
1/2 tsp salt, grind together with the chillies
1-2 fresh lime, extract the juice
oil for frying
1.Fry the dried anchovies until crunchy / slight change in colour(but becreful not to fry it too long for it will taste bitter), dry them on kitchen paper
2.Saute shallots with 10 tbsp of oil until golden, add chillies, stir until the chillies are cooked. Lower the heat
3.Pour in the lime juice and mix well
4.Add the dried anchovies and adjust seasoning with salt (if necessary), mix well
Pindang Ikan (Fish Cooked With Tamarind)*recipe from Sri Owen
4 mackerel
225 mlll vinegar
6 shallots
4 cloves garlic
3 tbsp vegetable oil
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1/2 tsp ground galingale
1 tbsp dark soy sauce
1 tbsp tamarind water
cucumber slices
lemon wedges
1.Clean and prepare the mackerel and remove the heads
2.Add the vinegar to 750 ml of cold water and use to wash the fish, then finse under cold running water and pat dry.
3.Rub the fish with salt and set aside.
4.Slice the sahllots and garlic
5.Heat the oil in a wok and stir.fry the shallot and garlic for 2 mn
6.Add chilli, pepper, galingale soy sauce, tamrind water and 500 ml of water.
7.Bring to boil, then lower the heat, adjust seasonings to taste, and allow to simmer for 5 mn, stirring occasionaly
8.Lay the fish in a casserole dish and pur the sauce on top, then cook in amoderately slow oven for 45-50 min
9.Remove fish abd transfer to a serving dish
10.Strain the sauce over the fish and garnish with the cucumber and lemon wedges
Pepes Ikan (Marinated Fish Baked With Coconut)*recipe from Sri Owen
1 kg fish (fillet/ steaks/whole)
4 cloves garlic
125 ml tamarind water
1/2 tsp salt
freshly ground black pepper
1 tsp chilli powder
4 tbsp peanut oil
6 shallots
1/2 tsp crumbled shrimp paste
1 tsp brown sugar
1 tbsp fresh lemon juice
125 gr freshly grated coconut
2 sprigs fresh mint
1.If using a large section of fish, cut into 4 pieces
2.Crush half the garlic and mix together with the tamarind water, salt, pepper and half the chilli powder
3.Pour over the fish and set aside for 30 min, turning the fish occasionally
4.Lay the fish side by side in a casserole and add the marinade, tpgether with 2 tbsp of oil
5.Place in a moderate oven and bake for 25 min
6.Meanwhile, chop the shallots and remaining chilli powder, and adjust seasonings to taste
7.Mix well, then add the coconut and 75 ml of water
8.Bring to the boil and allow to simmer for 2-3 min
9.Remove the casserole from the oven, arrange the sprigs of mint on top of the fish and pour on the sauce
10.Replace the dish in the oven and bake, uncovered, at the same temperature for a further 10-15 min
11.You can also cook under a slow grill until the fish browns on top (as an alternative)
Sate Kerang (Bar-b-q cockles on Skewers) for 5-6 people *recipe from Yasa Boga
500 gr cockles (medium to big size)
3 bay leaves or salam leaves
1 lemon grass, bruised
3 tbsp sweet soya sauce
Make into a paste:
3 cloves garlic
7 small shallots
3 candlenuts or cashew nuts, roast
2 red chillies
1/2 tbsp sliced galingale
1 tsp tamarind water
1.Sauté the paste with 3 tbsp of oill until fragrant
2. Add in the rest of the ingredients
3.Pour in -/+ 200 ml of water
4.Cook until the cockles are cooked and the water evaporates
5.Set it aside and let it cool
6.Put the cockles into the skewers and grill until hot.
Ikan Tuna Cabai Hijau (Tuna With Green Chilli) *recipe from Mrs. Fanis
1 tin of white tuna
2 onions
2 cloves of garlic
5 green chillies
2 paprika
2 medium sized tomatoes
2 cm ginger
3 tbsp oil
salt & sugar
1.Slice all ingredients
2.Heat oil and sauté the onion and garlic until fragrant
3.Add green chillies, tomatoes, ginger, salt and sugar
4.When it's cooked, add in the tuna and cook for another 5 min.
5.Put in paprika and cook for another 10 min
6.Serve while hot
v
Chicken
Ayam Panggang Kecap for 5-6 people (Grilled Chicken With Sweet Soya Sauce)*recipe from Yasa Boga
1 whole chicken, cut into 8 pieces
4 tbsp sweet soya sauce
2 tbsp lime juice
4 tbsp margarine
salt and sugar to taste
Make into a paste:
100gr red chillies, boil
5 cloves garlic
7 small shallots
1.Sauté the paste with the margarine until fragrant
2.Add the chicken and cook until it changes colour
3.Add water if necessary
4.Pour the sweet soya sauce, lime juice, salt and sugar
5.Cook in low heat until the meat is tender
6.Take off from the stove
7.Grill the chicken in a griller or oven and baste with the sauce
Ayam Goreng Bandung (Fried Chicken Bandung Style)*recipe from Dapur Pintar
250 cc water
2 stem lemon grass
2 lime
1 whole chicken, cut into serving pieces
oil
Make a paste:
5 candlenuts or cashew nuts
6 shallots
2 cloves garlic
2cm turmeric or 1 1/4 tsp turmeric
a piece of galingale
salt to taste
1.Clean the chicken
2.Mix the chicken with the paste
3.Put chicken in a pan with 250 cc of water and the lemon grass
4.Bring the water to boil, then cook in low heat
5.Cook until the meat is tender and utnil the water evaporates
6.When the chicken is tender, take off from stove and separate the marinate crumbs from the chicken
7.Heat oil in high heat and fry the chicken until crispy
8.Take off from stove and garnish with the marinate crumbs
9.Sprinkle with the lime juice (optional) and eat it with Sambal Ayam
Ayam Garo Rica (Chillied Chicken) *recipe from Dapur Pintar
1 whole chicken, clean
2 lime
6 pieces of lime leaves
13 red chillies (or much less for those who wants it mild)
2 cm ginger
35 gr shallots
salt to taste
3 tbsp oil
1.Rub the chicken with salt and lime juice
2.Grind all the ingredients except the shallots and the lime leaves
3.Thinly slice the shallots
4.Heat oil and sauté the shallots until fragrant
5.Add all the ingredients and stir until cooked
6.Put in the chicken and and stir for a while until it changes the colour
7.Sprinkle with a little water
8.Cover the pan until it is cooked
9.Sprinkle with more water if necessary
Ayam Goreng Kecap (Chicken Fried in Sweet Soya Sauce)*recipe from Dapur Pintar
1 whole chicken
salt and pepper to taste
5 cloves garlic, bruised
1 tbsp butter
2 tbsp sweet soya sauce
2 lime
oil
1.Cut the chicken into 4 parts
2.Rub the chicken with salt and pepper and set it aside for 10 min
3.Heat oil, and fry the chicken until cooked
4.Cut chicken into serving pieces
5.Heat butter and put in the garlic
6.Sauté the garlic until fragrant
7.Add the soya sauce and the chicken
8.Mix well
9.Sprinkle the chicken with the lime juice and serve hot
Ayam Bumbu Rujak 66 ( Chicken In Spiced Coconut Sauce ) *recipe from Elly
1 medium-size chicken
3 shallots
3 cloves garlic
2 tsp chopped lemon grass
1/2 tsp chilli powder
1/2 tsp ground galingale or 2cm thin sliced fresh galingale
2 cm fresh ginger
1/2 tomato or 1 small tomato
1 piece of salam leaves or curry leaves or bay leaves
1/4 tsp sugar
salt, pepper
monosodium glutamate (optional)
2 tbsp veg oil
water
100 ml thin coconut milk
1. Grind all the ingredients ( except bay leaf, lemon grass, and tomato ) to a paste
2. Saute the paste
3. Add the bay leaf, lemon grass, and tomato
4. Mix thoroughly
5. Add the chicken and saute for 2-3 minutes
6. Put in water just enough to cook the chicken, say..... half way to the top of the chickem
7. Cook covered in medium heat until chicken is tender
8. Add in the coconut milk and cook until the sauce thickens
9.Serve hot
Ayam Goreng Kalasan 666 (Kalasan Fried Chicken)* recipe from Henky Ruruwente
1/2 chicken
4 shallots
2 cloves garlic
1 tbsp palm sugar
2 lt coconut milk
salt, pepper
oil for frying
1. Grind shallots and garlic until fine
2.Dissolves palm sugar in tbsp of water
3.Boil the chicken and the spices in coconut milk, give salt and pepper to taste, then
cook the chicken (cover the pot) until the coconut milk dries up.
4.Leak through the chicken, then fry until golden brown
Sambal Goreng Hati 66 ( Chicken or Calf Liver in Coconut Sauce)*recipe from Elly
450 gr calf or chicken liver
2 medium size potatoes
1 large onion or 3 shallots
3 cloves garlic
4 fresh red chillies or 1 tsp chilli powder ( or less)
kencur
1 big tomato (sliced)
2 salam leaves or bay leaves
large pinch ground galingale or 2 cm thinly sliced galingale
salt
1-2 large pinch of sugar
1 tsp chopped lemon grass
2oo ml thick coconut milk
5 tbsp veg oil / peanut oil
1 tsp crumbled shrimp paste (optional)
1. Boil the liver until it is hard (+-5 min)
2.Dice the liver and fry half way through, remove from.pan
3.Dice the potatoes and fry half way through, remove from pan
4.Leave only 2 tbsp of oil
5.Grind the lemon grass, chillies, shallots, garlic, and kencur to a paste
6.Saute the paste in the remaining oil until the it has a fragrant smell
7.Add the bay leaves, galingale, and tomato
8.Put in the liver and add approx. 200 ml of water
9.Cook at low heat and cover
10.Boil until half of the water is gone
11.Add in the coconut milk and stir
12.Cook for another 5 min and serve hot
Sate 66 ( Indonesian bar-b-q)*my mom's recipe
Sambal kacang (Peanut sauce ) and sambal kecap are the best accompaniments for Sate
250 gr chicken breast ( but I prefer the upper leg, because the breast is too dry. Although it takes more work but I prefer it to the dry breast. )
*You can also use rump steak or shoulder of lamb
2 cloves garlic
4 shallots
2 tbsp honey (optional)
a pinch of monosodium glutamate (optional)
2 tbsp sweet soya sauce
salt
skewers
butter
1. Cut the meat into cube forms
2.Slice the shallots very thinly and chop the garlic
3.Marinate the chicken in the shallots, garlic, honey and soya sauce mixture for a minimum of one hour but preferably for 1 night.
4.Put 3-4 pieces of meat on each skewer
5.Dip in the skewers in a small amount of butter and soya sauce before grilling over red hot charcoal for 4-5 minutes
(if it is bad weather outside you can grill it in the oven griller. But if you don't have any griller, you can saute the sate in 1 tbsp of oil.)
Meat
Semur Daging 66 (Beef In Spicy Soy Sauce)*my recipe
You can replace the beef with ox tongue (you will have to boil it until tender), chicken, and eggs.
250 gr sirloin or fillet steak
1 tomato
4 shallots or 1 onion
4 cloves garlic
2 candlenuts (you can replace this with raw cashew nuts) (optional)
4 cloves
1/4 tsp nutmeg
4 tbsp sweet soya sauce
1 lt beef broth
salt and pepper
1.Cut the meat into 4 pieces
2.Grind the shallots, garlic, and the candlenuts into a paste
3.Roughly chop the tomato
4.Stir-fry the paste for 1 minute
5.Add the meat, tomato, cloves, and nutmeg.
6.Cook till fragrant, add soya sauce, salt and pepper.
7.Stir thoroughly, pour the broth and boil until the tomato dissolves.
Rendang 1 666 (Spiced Coconut Beef) *from Henky Runtuwene
250 gr brisket
5 shallots
4 cloves garlic
20 candle nuts (optional)
1 cm ginger
1 cm turmeric
3 cm galingale
1/4 tsp coriander
1 tbsp tamarind (optional)
4 red chillies or 3 tsp chilli powder
1 stem lelmon grass
1 tsp salt
1/2 lt thick coconut milk
1 tsp palm sugar
1. Boil the beef in 2 lt water. After cooked,, slice meat into largish cubes. Leak through and leave its broth about 1 lt, set apart.
2.Dissolve tamarind and palm sugar in 2 tbsp of water.
3.Grind shallots, garlic, candlenuts, ginger, galingale, turmeric, coriander, red chillies, and limon grass into paste.
4.Then saute the spices and the meat. After fragrant, add tamarind water and palm sugar.
5.Stir evenly, add salt to taste and pour the broth.
6.Cook in moderate heat, let it simmer until it dries up.
7.Pour the coconut milk and let it simmer again until it the liquid is almost finish. (becomes oily)
Rendang 2 / Kalio 666 (Spiced Coconut Beef) * recipe from Sri Owen
1.5kg brisket
6 shallots
3 cloves garlic
2 tsp ground ginger
1 tsp turmeric
3 tsp chilli powder$25 mm knob galingale
1.75 liter thick coconut milk
1 bayleaf
1 stem lemon grass
1 tsp salt
To make Kalio:
1.Cut the meat into largish cubes, bigger than bite-sized
2.Peel and finely slice the shallots and cursh the garlic
3.Put these, with all the other ingredients (except the meat) into a large wok
4.Then put the meat in, give it a stir, and start cooking over a medium heat
5.Let it bubble for 2 1/2 hrs. stirring it from time to time
6.The coconut milk will have become quite thick by the end of tis time
7.Finally, adjust seasonings to taste and serve hot
To make Rendang:
1.Transfer the Kalio to a clean wok and continue cooking over a low heat for another 30 min, still stirring occasionally
2.Stir continuously for a further 15-20 min, or until the oil has almost disappeared
3.Serve hot with plenty of rice
Dendeng Balado 66 (Crispy crunchy beef with chilli sauce)*recipe from Mrs.Fanis Ismail
1/2 kg rumpsteak
5-10 red chillies (seeded)
*you can also use 3 tbsp
of "sambal oelek" (you can buy it)
4 shallots or 2 onions
3 cloves garlic
2 tsp coriander powder
1 tsp vinegar (rice vinegar)
1 tbsp sugar
salt
4 tbsp oil for frying
1. Cut the meat into thin slices
2Grind 2 cloves garlic, coriander powder, and salt into paste.
3.Beat the meat lightly in order to get a crispier meat when it is fried
4.Marinate the meat with the mixture for at least 20 minutes
5.Slice the seeded chillis in halves lengthwise, add the remaining of the garlic and coarsely grind them
6.Slices the shallots or onions
7. Heat the oil and fry the meat in batches for about the 3 minutes on each side, dry them on absorbant paper
8.Saute the shallots in the remaining oil (you can also use fresh oil) until golden
9.Add in the chillies and garlic mixture
10.Add vinegar, salt and sugar and cook for at least 15 minutes on moderate heat
11.Adjust seasoning
12.You can serve the meat with sauce poured on top of it.
Daging Bumbu Bali (Beef Cooked in Chilli and Sweet Soya Sauce) for 5-6 people
*recipe from Yasa Boga
500 gr roast beef
1 stem of lemon grass, bruised
5 tbsp sweet soy sauce
salt and sugar to taste
Make a paste:
3 large red chillies (you can use up to 6 or more if you want it HOT!)
5 candle nuts or cashew nuts, roast
7 shallots
3 cloves garlic
1 tsp finely sliced ginger
1/2 tsp crumbled shrimp paste
1Slice the beef into 1/2x5x7cm
2.Heat 3 tbsp of oil and sauté the paste until fragrant
3.Put in all the ingredients, stir until the beef chages colour
4.Add 1 lt of water, and cook until the sauce thickens and the meat tender
5.Take off from heat and serve
Gulai Kambing (Lamb Stew) *recipe from Sri Owen
1 kg shoulder of lamb
1 onion
2 cloves garlic
4 candlenuts/cashew nuts
1 tbsp chopped lemon grass
1 tsp finely chopped ginger
1/3 tsp chilli powder
1/3 tsp cayenne pepper
1/3 tsp ground galingale
1/2 tsp turmeric
120 ml tamarind water
900 ml thick coconut milk
1 tbsp vegetable oil
1 tsp brown sugar
2 tsp ground coriander
3 cloves
1 bay leaf
small stick of cinnamon
salt to taste
1.Bone the lamb and cuut into small pieces
2.Chop the onoion and garlic and put in a blender together with the candlenuts, lemon grass, ginger, chilli powder, cayenne pepper, galingale, turmeric and tamarind water.
3.Blend for a short time to produce a smooth paste
4.Heat the oil in a saucepan and fry the spice-paste for 1 min then add the meat and stir-fry for 2 minutes
5.Add 450 ml of wataer and bring to a low boil
6.Cover the pan and allow to simmer for 15 minutes, then uncover and add the sugar, coriander, bay leaf, cinnamon stick and coconut milk
7.Stir well and bring just to boiling point, then lower heat and allow to simmer for 25-30 min, stirring freequently
8.When the sauce is reduced by half, remove the cloves, bay lealf, and cinnamon stick and adjust seasoning to taste
9.Serve immediately
Hati Masak Kecap (Liver Cooked With Sweet Soya Sauce) *my recipe
*it's best to boil the liver before cooking with a bit of salt and 3 cloves of garlic (sliced or crushed) to get rid of the pungent smell. Boil for -+5 min.
1/4kg liver (you can use any liver), cut into small cubes
1/4kg potatoes, cut into small cubes and deep fry half way through
8 shallots, slice
2 cloves garlic, slice (optional)
1 fresh red chilli, slice
8 green chillies (or less, if you don't want it to be hot), chopped
1/2 tsp white pepper
1 tsp salt
5 tbsp sweet soya sauce
monosodium glutamate (optional)
1.Stir fry the shallots and garlic, if using garlic, until it starts to change colour
2.Add liver and stir for 2 min
3.Add the fried potatoes and the rest of the ingredients
4.Pour in a little bit of water (just enough to obtain some sauce)
5.Cook for a further 5 min or until the chillies are wilted and it's ready to serve
Sambals (Relishes)
Sambal Bajak 66 (Hot Chilli Relish With Shrimp Paste)*recipe from Elly
30 gr red chillies (seeded)
2 shallots
1 clove garlic
1 tbsp shrimp paste
salt and sugar for seasoning
monosodium glutamate (optional)
2-3 medium tomatoes (chopped)
2 tbsp peanut or vegetable oil
1. Grind the shallots and garlic into paste
2.Add the shrimp paste and mix thoroughly with the paste
3.Saute the mixture for 1 minute and add in the tomatoes
4.Pour in a little bit of water
5.Cook covered on moderate heat until the water evaporates
Sambal Kacang 6 (Peanut Sauce)*recipe from Elly
150 gr peanut (roasted) or 4 tbsp peanut butter (not too sweet)
1 tsp chilli powder
1 clove garlic
salt
sugar, preferably palm sugar
2 smootly grind kaffir lime leaves (optional)
1/2 tbs tamarind (optional)
1.Grind the garlic, peanuts, chilli, sugar till fine
2.Add the kaffir lime leaves and tamarind
3.Dilute in 200 ml of water or just enough to make it quite liquid
4.Boil the mixture and add sugar according to your taste
Sambal Kecap 6 ( Soya Sauce With Chillies)*my recipe
1-2 small chillies
2 shallots
2 tsp kaffir lime juice or fresh lime juice
3 tbsp sweet soya sauce
pepper
1.Slice the chillies and shallots into thin slices
2.Mix in the soya sauce and lime juice
3.Add the pepper on top
Sambal Ayam (Sambal for Fried Chicken) *recipe from Dapur Pintar
3 sdt oil
1 medium tomato,sliced
2 salam leaves or bay leaves, tear into small pieces
1 lemon grass (use only 2 cm from the root tip)
a pieces of galingale, cut into pieces
Make into paste:
6 shallots
1 sdt crumbled shrimp paste / terasi
salt, sugar to taste
1.Sauté all the ingredients until fragrant
2.Take off from stove and serve
Sambal Rawit (Bird's Eye Chillies Sambal )* recipe from Doddy Pamudji
This sambal is recommended for those who know what they are doing ! :)
15 ripe /old bird's eye chillies, soak them in boiled water for a while
1/2 tsp sugar
1/2 tsp rice vinegar
50 cc water
1.Make the chillies and sugar into a paste
2.Mix all ingredients and serve
Rice and Noodles
Nasi Goreng Kampung 6 (Kampung Style Fried Rice) *recipe from Elly
*this is best eaten with sliced tomatoes, cucumber, fried eggs, and shrimp crackers.
450 g long-grain rice
3 shallots
2 fresh red chillies
1 clove garlic
125 g chicken (optional)
1/4 tsp of shrimp paste or 1 tbsp fish sauce
2 eggs
salt
pepper (optional)
monosodium glutamate (optional)
1 tbsp sweet soya sauce
2 tbsp cooking oil
1. Grind the shallots, garlic, chillies, shrimp past a to a paste
2. Heat oil
3.Saute the paste
4. Put in the eggs, monosodium glutamate, salt, and the rice and mix them
5. Add in the soy sauce and mix thoroughly
Nasi Kuning (Yellow Savoury Rice) *recipe from Sri Owen
450 gr long-grain rice
2 tbsp vegetable oil
1 tsp turmeric powder
1 tsp ground coriander
1/2 tsp ground cumin
600ml coconut milk
1/2 salt
50mm cinnamon stick
1 clove
1 bayleaf
1.Soak the rice in cold water for 1 hr
2.Then wash and drain in a colander
3.Heat the oil in a saucepan, add the rice and stir-fry for 2 min
4.Pour in the coconut milk, add the salt, cinnamon stick, clove and bayleaf and bring to the boil
5.Cook until the liquid has been absorbed, then steam the rice for 10 min
6.Alternatively, after boiling place a tightly-fitting lid on the pan and leave over a low heat for 10 min then remove from the heat and allow to stand for a further 8-10 min
7.Discard the cinnamon stick, clove and bayleaf before serving
Nasi Uduk (Coconut Rice)* recipe from Sri Owen
450gr long-grain rice
2 tbsp peanut oil
600ml coconut milk
1 tsp salt
pandanus leaf or bayleaf
1.Soak the rice in cold water for 1 hr
2.Then wash under cold running water and drain thoroughly
3.Heat oil in a saucepan and stir-fry the rice for 3 min
4.Then add the coconut milk, salt and pandanus leaf or bayleaf and boil until all the liquid has been absorbed
5.Finally, cover the pan with a tightly-fitting lid and leave, undisturbed over a low heat for 12-15 min
6.Discard the pandanus leaf or bayleaf before serving
Mie Goreng 6 (Fried Noodles)* recipe from Henky Runtuwene
250 gr egg noodles (cooked)
100 gr chicken
100 gr shrimp
3 pieces of meat balls
3 shallots
3 cloves garlic
100 gr cabbage
1 spring onion (only the green part)
1 celery leaves (optional)
1 tomato
1 tbsp sweet soya sauce
salt and pepper
1. Clean the shrimps, then slice the shrimps, chicken, meat balls, cabbage, spring onion, celery and tomato
2.Saute all the ingredients except the soy sauce and noodles. for 2 minutes.
3.Add in the noodles
4.Add the soy sauce, salt and pepper and stir thoroughly