KETOPRAK RECIPE

The foods that are mostly found around the western Java, especially which is close to Jakarta, with main ingredients are lontong (rice cake), beancurd and vermicelli / Soun makes this meal worth to try.

ingredients:

• 1 piece of beancurd 
• 1/2 tsp salt 
• 2 cloves of garlics, mashed 
• 150 ml of water 
• 4 pieces of lontong (rice cake), cut into pieces 
• 150 grams of sprouts, boiled 
• 100 grams of vermicelli / Soun, boiled 
• 4 tbs sweet soy sauce 
• 2 tbs fried shallots for sprinkling 
• 100 grams of starch crackers, fried 
• oil for frying

Peanut sauce ingredients:

• 200 grams of peanuts, fried 
• 8 pieces the red chilies, boiled 
• 3 cloves garlic 
• 1 tsp salt 
• 30 grams of brown sugar, fine comb 
• 30 ml of tamarind water (2 tsp of tamarind and 3 tbs water) 
• 50 ml of water

How to Make:

• Soak the beancurd in salt water and garlic. Fry until cooked. Cut into pieces 
• Peanut sauce: puree the red chilies, garlic, peanuts, salt and brown sugar. Add water and tamarind water. Stir well. 
• Serve lontong (rice cake), pieces of beancurd , sprouts, vermicelli / Soun and peanut sauce. Add sweet soy sauce. 
• Serve with a sprinkling of fried onions and starch crackers.

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EASY WAY TO MAKE TAHU (BEANCURD)

In Indonesia the name is Tahu, Tahu classified as old-fashioned food. Based on the literature of ancient China and Japan. Manufacture of tahu and soy milk was first introduced by LIU AN in the year 164BC. In Japan, commonly known as Tohu. Whereas in European countries and arround there, known as soybean curd, beancurd or tofu. Such as tempe, tahu is also known as the food of the people because it is cheap and accessible to all economic class.

 
The following will be explain an easy way to make tahu:

 
HOW TO MAKE TAHU

 
ingredients:

• 1 ltr pure soy milk

How to Make:

• Boil the soy milk in a saucepan until boiling, after boiled, let stand for 5-7 minutes 
• Add a additional ingredients to preserving and plumping, stir well(this step can be skip if we make tahu for personal consumption) 
• strain the boiled soy milk using a thin cloth sieve until the water runs out and only the dregs are left alone. 
• Put in a mold, then put the ballast that functions to press the dregs until the water content is completely discharged. 
• remove tahu from the mold, cut to taste, and ready for use

easy right.. ??

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RUJAK CINGUR RECIPE

I have a unique experience with this one meal, one of my friend who works as a tourist guide, which at that time visiting malang city, offer this food to his clients, when he was first seen, his client looked disgusted with this food, but after feel it, almost every day he is ask to my friend to ordered cingur salad for him lunch menu ... hahahaha .............

Okey, I’ll share to you the RUJAK CINGUR RECIPE

Ingredients :

• 50 grams of water spinach that has been cleaned 
• 50 grams of sprouts 
• 75 grams of winged bean (halved lengthwise) 
• 75 grams of cucumber  
• 100 grams of yam 
• 50 grams of young mango 
• 75 grams of fried tempe 
• 75 grams of fried beancurd
• 250 grams cingur (cow noses cartilage) kikil (thick cowhide), boiled

cingur paste:

• 6 pieces chillies or to taste 
• 2 tbs fried peanuts 
• 200 grams of petis udang (black shrimp paste) 
• 1 teaspoon trasi (dried shrimp paste) roasted 
• 1 kluthuk bananas (unripe bananas), grated coarse 
• 1 tsp tamarind 
• 50 cc of boiled water

How to cook Rujak Cingur:

• Boil the water spinach, sprouts and winged bean until cooked, remove from heat. 
• Cut into slices of cucumber, yam, young mango, fried tempe, fried beancurd and cingur, set aside. 
• Make a salad paste: puree chillies, trasi (dried shrimp paste), fried peanuts,and petis (black shrimp paste) until well blended. Enter kluthuk banana, tamarind and boiled water, puree again. 
• How To serve: Mix salad seasoning paste with boiled vegetables, fruits, fried tempeh, beancurd and cingur or kikil. Stir until blended.

Serve with lontong or ketupat (rice cake) and krupuk (crackers)

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TEKWAN RECIPE

Hmmmm .. Yups .. still from Palembang, I will share tekwan recipe, for you who go abroad, hopefully can be cure your homesickness.. hahaaaa…

Tekwan ingredients:

• 200 grams of Spanish mackerel fillet 
• 1 egg white, lightly beaten 
• 1 tsp salt 
• 1/2 sugar 
• 50 grams of sago flour 
• 25 ml of cold water

Gravy ingredients:

• 200 grams of shrimp, peeled, leaving tail and head to made stock 
• 2000 ml stock from shrimp shells are washed 
• 5 cloves garlic, finely chopped 
• 6 pieces of mushroom, soaked, cut into pieces 
• 30 pieces of tuberose, soak, make a knot 
• 200 grams of yam, sliced ​​matchsticks 
• 1 leek, thinly sliced 
• 2 tbs salt 
• 1/2 tsp ground pepper 
• 1 tsp sugar 
• 100 grams of soun (glass noodles), pour, cut into pieces 
• 1/2 tbs vinegar 
• 1 tbs cooking oil 
• Sprinkling ingredients: 
• 2 tbs fried garlic 
• 2 tbs celery, finely sliced

How to Make:

• Tekwan, stir well tekwan ingredients. Make into balls form. Boil in boiling water until float. Remove and drain. 
• Gravy, saute the garlic until fragrant. Add shrimp. Stir until the color changes. Pour the shrimp stock. Cook until boiling. 
• Enter tekwan, mushroom, tuberose, yam, salt, pepper, and sugar. Cook until done. Add green onions, Soun, and vinegar. Stir well. 
• Serve with Sprinkling fried garlic and celery.

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EMPEK-MPEK PALEMBANG RECIPE

If there is no plan to go somewhere, just try to make empek-mpek palembang on your own. Is not too difficult, much less the traditional recipe can be adjusted to taste. Too spicy or sweet of the vinegar gravy,  can be made to taste. And do not forget to see the special note on this recipe.

ingredients:

• 1 cup minced mackerel fish 
• 1 cup Water 
• salt to taste 
• 2 tbs vegetables oil 
• Starch to taste

Vinegar sauce:

• 1 kg brown sugar, chopped 
• chili to taste 
• 200 g of garlic 
• 3 tbs white vinegar / tamarind water / lemon water 
• salt to taste 
• 2 liters water

How to Make:

• Mix the minced fish with water and salt until completely dissolved and quite salty. 
• Add to taste a starch until the batter can be stirred (a lot of flour depending on the desired firmness). If you like chewy can be add more starch. 
• Empek-mpek palembang batter is allready to formed according to taste. To empek-mpek kapal selam(submarine pempek), take the batter as necessary, make a bowl, fill inside with a crude egg and then paste it sure, to keep no leakage happen. 
• Boiled over medium heat until floated. Remove and drain. then put in the cold water. 
• To pempek lenjer, form the batter into cylindrical form,boil until floated, remove and then put in the cold water 
• To make “anda’an”, take a little batter, add fried garlic, sliced leeks and egg, stirr well. 
• Form the batter into balls and fry in hot oil over low heat until float and mature.

Vinegar sauce:

• Cook brown sugar with water as necessary until dissolved. 
• Puree garlic and chili and add the stewed brownsugar and bring to a boil. 
• Enter the vinegar and salt. Simmer for 1 hour until slightly thickened. remove and strain. 
• You can add sliced cucumber to complementary.

Serve empek-mpek palembang with mashed dried shrimp.

 

Note:

• Choose a fresh mackerel and take the meat and then mashed until the white fibers of the meat is raised. 
• For this traditional recipe, measuring smooth mackerel meat in a container or bowl. Then add water as much as the size of the fish meat (eg, if the fish is a half bowl, half bowl of water used also). 
• Amount of starch used, adjusted by desired viscosity level of empek-mpek palembang. More starch, will be more thick and more chewy.

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TEMPE BACEM RECIPE

This is it my favorite Tempe, Tempe  Bacem. Savory sweet taste makes the tongue would not stop shaking. Here is the recipe and how to make

tempe bacem.

Tempe Bacem ingredients:

• 500 g tempe, cut into pieces 
• 750 ml coconut water (not coconut milk) 
• 700 g brown sugar 
• 3 tbs sweet soy sauce 
• 1 cm ginger, crushed 
• 2 bay leaves 
• vegetable oil

Ingredients for spices, blend:

• 6 shallots 
• 3 cloves garlic 
• 1 tsp coriander 
• 5 pieces of hazelnut 
• 1 tsp salt

How to make Tempe bacem:

• Put a piece of Tempe in a saucepan. Pour the coconut milk, spices and other seasonings. 
• Cook until the water runs out. Lift. 
• Fried tempe in hot oil over medium heat until browned. 
• Remove and drain.

Tempe Bacem ready to serve..... :) 

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NASI PECEL RECIPE

With boiled vegetables and flushing with sambal pecel (peanut sauce), and many accessories for complementary, make this food has become one of the popular food in Indonesia , either from among the poor and the rich. Here I will share Nasi Pecel recipe, that you can try at home.

Complementary ingredients:

• Tempe Bacem
• rempeyek 
• 75 grams of bean sprouts, boiled 
• 100 grams cabbage, thinly sliced, boiled 
• 50 grams water spinach, boiled 
• 50 grams marigolds, boiled 
• 50 grams spinach, boiled 
• 5 pcs turi flowers, boiled 
• a bunch of basil leaves, leaves take the 
• 250 ml of boiled water 
• *you can changes the vegetables with the other vegetables that you like.

Sambal Pecel (peanut sauce) ingredients:

• 100 grams of peanuts, fry until truly mature 
• 2 pcs red finger-length chili, boiled 
• 3 pcs chili boiled 
• 5 cm galingale 
• 3 sheets kaffirlime leaves 
• ½ tsp shrimp paste, fried 
• 1 tsp brown sugar 
• ½ tsp salt 
• 1 tsp tamarind

How to make:

• Blend all of the sambal pecel ingredients, add boiled water and stir well. 
• Put the  rice on a plate. Arrange the boiled vegetables, flush with sauce pecel, 
• Serve with Tempe Bacem, sprinkle the basil leaves and rempeyek.

Easy to made, right? :)

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OPOR AYAM RECIPE

However, OPOR AYAM is very popular in Indonesia, based on chicken as main ingredient with coconut milk gravy and their own variety in each placed of ways to cook it. I'll share OPOR AYAM RECIPE in outline that you can expand suit to your taste.

ingredients:

• 1 chicken in medium size 
• 1 liter thin coconut milk 
• 1/2 liter thick coconut milk 
• 1 stalk lemongrass, crushed 
• 2 sheets bay leaves 
• 2 sheets kaffirlime leaves

Mashed spices:

8 pcs shallots 

• 4 cloves garlic 
• 2 tsp coriander tea 
• 1/2 teaspoon cumin 
• 1/2 finger galangal 
• 5 pieces of hazelnut 
• pepper, salt, sugar

How to cook:

• Cleaned chicken, cut into pieces, wash them clean 
• Saute the mashed spices until it smells fragrant, add the bay leaves, lemon grass and give a little MSG 
• Add chicken, stirr it well, allow to wilt, add the thin coconut milk 
• After a little receded, add the coconut milk 
• Pick up after tender and serve.

Okey, lets cooking.. :)

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TUMIS KANGKUNG – SAUTED WATERSPINACH RECIPE

I think there is nothing special with this recipe, but it would not hurt if I share to you how the cuisine is usually cooked in Indonesia. This is the recipe and how to cook TUMIS KANGKUNG (SAUTED WATERSPINACH)

 Ingredients:

• 2 bunches waterspinac/ watercrehss 
• 100 grams of peeled small shrimps 
• 3 cloves garlic 
• 4 shallots, thinly sliced 
• 1/2 tomatoes cut length 
• 2 red finger-length chilies cut in oblique 
• 4 tbs water 
• 3 tbs vegetable oil 
• dried shrimp to taste 
• 1/2 tsp sugar 
• salt to taste

How to cook:

• Saute garlic and shallots until fragrant 
• Add shrimp and cook until it changes color 
• Add chili 
• Enter the watercress, dried shrimp, sugar, salt and water to taste. 
• Add tomatoes and cook over high heat for 1 minute until wilted. 
• Remove and serve

That’s easy to make.. J

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NASI GORENG KUNYIT - TURMERIC FRIED RICE RECIPE

Maybe,  this is not something new for you about what it is fried rice, but this time I'll little share tp you about how to make the usual fried rice cooked in Indonesia. Turmeric fried rice. Oukey, lets go there..

NASI GORENG KUNYIT - TURMERIC FRIED RICE RECIPE

Ingredients:

• 500 g of cold rice
•  100 grams of peeled shrimp
• 5 pieces of fish meatballs cut into 4 pieces
• 1 tsp salty soy sauce
• Cooking oil to taste.

Mashed Spices that are:

• 3 cloves garlic
•  3 cm turmeric
• 1 tsp shrimp paste/trassi/belacan
• 3 pieces of chilies

How to Make:

• Heat oil for sauteing.
• Saute the mashed spices until fragrant and cooked.
• Add the shrimp, fish meatballs, salty soy sauce, saute until the shrimp change color and smells good. 
• Add rice, stirring constantly until the rice fully smeared by seasonings and flavorful the fried rice. Remove from heat and serve.
• If desired, you also can add tomato, cucumber, celery leaves or the other complementary foods.

That’s easy right? Okey, enjoy cooking..

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