Ikan asam padeh

http://www.elook.org

Yield: 4 Servings

Ingredients:

• 1 1/2 lb Fish filets
• 2 Shallots Ginger
• 1" piece
• 2 Garlic cloves
• 2 Chiles Thai
• 1/2 ts Turmeric
• 1/2 ts Tamarind
• 2 tb Black soy sauce
• 2 tb Oil

Instructions:

Salt Pepper Remove all skin from fillets ensuring that no bones remain and cut into serving size pieces. Chop the shallots ginger garlic and chilies very finely and pound these together with the turmeric tamarind and soy sauce. Heat the oil in a shallow pan and stir-fry the paste for 4 to 5 minutes then add the fish; cover with approximately 1 cup of cold water and bring to a boil. Lower the heat season to taste with salt and pepper and cook over a very low heat. Serve with fresh vegetables and rice.

Indonesian curried crab

http://www.elook.org

Yield: 4 Servings

Ingredients:

• 2 Blue crabs
• 6 Shallots
• 2 Stalks lemon grass
• 2 ts Tamarind
• 1/2 c Boiling water
• 1 Handful coriander leaves
• 3 Cloves garlic
• 1 tb Fresh galangal
• 2 To 3 birdseye chillies -seeded
• 4 Candlenuts
• 1 ts Blachan
• 1 ts Tumeric Salt and pepper to taste
• 3 tb Oil
• 2 c Coconut milk

Instructions:

Cut 4 green blue swimmers into quarters with a cleaver or large knife. With a hammer gently crack the claws and harder sections of shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves. In a food processor grind together 3 cloves garlic 1 tablespoon fresh galangal 2-3 birdseye chillies seeded 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste) 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan and fry the paste until fragrant. Add shallots lemon grass crab pieces and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.

Masak Sepit (Beef a la Sepit)

http://www.dutchmarket.com/ Rudy Supratman

This recipe is very special from a part of traditonal food of Jambi ( Sumatra - Indonesia ). They make a kind of this food only for a special event/ceremony. Do you want to taste it ?

Ingredients:

(I)
1,5 dsp coriander seeds
1/2 stp cumin
2 dsp white pepper
5 cloves ( cengkih )
2 cm cinnamon
1 cm nutmeg
1 kg beef, cut to 4 x 4 x 1

Roast all these ingredients ( except the beef ) without oil in a pan for about 3 minutes ( stir it regularly ). - Grind all the roasted ingredients to powder and add it onto the beef, mix it well. Set aside.

(II)
4 cm fresh turmeric
4 cm fresh ginger
2 cm fresh galangal
6 red peppers
10 shallots
3 cloves garlic
1 stalk crashed lemon grass
1 lt coconut milk
1 stp tamarind, soak it in a cup with 3 dsp of water
salt to taste
1/2 cup of oil

Preparation:

• Grind the turmeric, ginger, galangal, peppers, shallots, and garlic to a smooth paste. - Heat oil in a wok and fry the paste, lemon grass; until fragrant.
• Add the beef (I) together, mix well till there's no more water on it.
• Add coconut milk, stir it well and cook till the beef soft and tender and the sauce getting thick.
• Finally, add tamarind water and cook again for 5 minutes.
• Serve garnished with chopped fried shallots.

Rawon (Brisket in Black Nut Sauce)

http://www.asianonlinerecipes.com/

Ingredients:

3 tablespoons Oil

1 stalk Lemon grass, bruised

3 Kaffir lime leaves

500 g Brisket, cut into 2 cm cubes

1 1/2 liters Water

Spice (ground):

2 Red chilies

3 Candlenuts, roasted or fried

1 teaspoon Coriander, roasted

1 teaspoon Chopped turmeric

1 tablespoon Chopped galangal

1/2 teaspoon Dried shrimp paste

4 cloves Garlic

8 Shallots

3-4 Black nuts, blanch the flesh, soak until tender and drain

1 teaspoon Tamarind

Method:

• Heat oil and fry ground spices, lemon grass and kaffir lime leaves until fragrant, then add brisket.
• Sauté until the color changes, then add water.
• Simmer over low heat until the brisket is tender and ground spices are absorbed.
• Serve immediately.

Beef and White Radish in Clear Soup (Soto Bandung)

http://www.asianonlinerecipes.com/online_recipes/indonesia/soto-bandung.php

Ingredients:

350 g Brisket or offal

2 liters Water

2 Salam leaves (or bay leaves as substitute)

1 cm Galangal, bruised

1/2 teaspoon Salt

1/2 teaspoon Pepper

1 clove Garlic, finely sliced, fried

75 g White soybeans, blanched, cooled

200 g White radish, peeled and sliced

2 Spring onions, finely sliced

2 sprigs Chinese parsley, finely sliced

2 tablespoons Fried shallots

Spicy Sauce:

15 Bird's eye chilies, boiled, ground

1 tablespoon Water

1/2 teaspoon Vinegar

Salt

Serve with:

Sweet soy sauce

Lime, sliced

Method:

• Combine all the ingredients for spicy sauce and mix well.
• Boil beef with salam leaves, galangal and salt until tender.
• Remove beef from the pot, reserving 1 1/2 liters stock.
• Cut the beef into 1 cm cubes, and add to the stock.
• Add pepper and fried garlic.
• Bring to the boil.
• Add radish to beef stock and simmer until cooked.
• Drain soybeans and add a dash of salt.
• Fry until golden brown and dry, then drain.
• Serve soup garnished with spring onion, Chinese parsley, fried soybeans and fried shallots.
• Serve with spicy sauce, sweet soy sauce and slices of lime.

Beef Fillet in Coconut

http://www.asianonlinerecipes.com/

Ingredients:

• 500g Beef eye fillet
• 2 cloves Crushed garlic
• 2 teaspoons Finely grated lemon rind
• 1 teaspoon Grated fresh ginger
• 2 teaspoons Ground coriander
• 1/2 teaspoon Ground turmeric
• 2 teaspoons Grated palm sugar or soft brown sugar
• 3 tablespoons Peanut oil
• 1/2 cup Desiccated coconut
• 3 Onions, cut into thin strips
• 1/2 cup Coconut milk

Method:

• Cut the beef into thin slices.
• Mix together the garlic, lemon rind, ginger, coriander, turmeric, palm sugar and 2 tablespoons oil, add the beef and toss well to coat.
• Cover and chill for 1 hour.
• Heat the remaining oil in a wok or frying pan.
• Add the beef and stir-fry in batches until well browned.
• Add the coconut and spring onion and stir-fry for 1 minute more.
• Return all the meat to the pan; add the coconut milk and stir until heated through.
• Serve with rice.

Lamb Leg in Roasted Grated Coconut Curry

http://www.asianonlinerecipes.com/

Ingredients:

1 kg Leg of lamb, chopped into serving pieces

1 tablespoon Powdered coriander

1/2 teaspoon Powdered cumin

1/4 teaspoon Powdered aniseed

3 tablespoons Oil

8 Shallots, sliced

2 Cardamoms, bruised

2 Cloves

1/2 Nutmeg, bruised

5 cm Cinnamon stick

1 stalk Lemon grass, bruised

1 liter Coconut milk from 1/2 coconut

200 g Shredded coconut, roasted golden brown, ground

Spices (ground):

3 cloves Garlic

1 teaspoon Chopped ginger

1 teaspoon Chopped turmeric

1/2 tablespoon Chopped galangal

Salt to taste

Method:

• Combine and knead lamb meat with powdered coriander, cumin and aniseed.
• Let it stand for 10 minutes.
• Heat oil and gently fry shallots until golden brown.
• Add ground spices, cardamoms, cloves, nutmeg, cinnamon and lemon grass.
• Continue to stir until fragrant.
• Add meat and stir from time to time.
• Add coconut milk and ground coconut.
• Cook until the meat is tender and the gravy has thickened.
• Serve hot.

Ikan Pedis

Indochef

Indonesian spicy Fish Dish. In this recipe I've used Mackerel but you can substitute this with any oily Fish. This recipe is suitable to be finished in a steamer or in the oven.

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

Preparation:

• 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.

Ajam Djahe Mangga

http://indochef.com/indo_17.shtml

A quick dish of stir fried chicken with ginger and mango. Best served with white rice and a ginger sauce.

Ingredients:

4 Chicken breast
3 cm. Fresh Ginger root
2 Spring onions
1 tablespoon Kecap manis
1 tablespoon Sesame oil
Pepper & Salt
2 ripe mango's or
1 tin (400 gr) Mango
2 tablespoons peanut oil

Preparation:

Clean chicken breast and cut in half,then slice into fingerthick strips and put in bowl. Peel and grate ginger and thinly slice spring onions and add to chicken. Add Sesame oil, Kecap manis and pepper & salt. Leave to marinate for at least ½ an hour.

Peel mango and remove flesh from stone or open tin and slice into strips the same size as chicken. Set aside.

Heat wok and add peanut oil. Quickly stir-fry chicken (5 min.).

Heat Mango in microwave and mix with chicken.