Udang Goreng Salad Mangga (Fried Shrimp with Mango Salad)

A colorful and healthy fresh dish.  We can substitute with steamed shrimp for diet menu also.

Ingredients

• 300 gr shrimp, peeled, tail-on
• 2 eggs, beaten with 50 ml of milk
• 300 gr seasoning flour (ready to use)
• Salt and pepper, to taste
• 1 liter Cooking oil
• ♥♦ Mango Salad: ♦♥
• 1 young mango, julienned
• 5 small green chili, finely sliced
• 1 lime, juiced
• 100 ml Chili sauce
• 1 tsp sugar

Directions:

Coat shrimp with salt and pepper, marinate for 15 minutes until it is well seasoned.

Dredge shrimp into egg wash, then coat with seasoning flour.

Heat Chili sauce, fry shrimp until golden brown, and then remove and drain

Mango Salad:

Combine mango with green chili, mix well.

Add lime juice, sugar and Indofood Bangkok Chili sauce, mix well.

Serve fried shrimp with mango salad.

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Tumis Brokoli Udang (Stir Fried Shrimp and Broccoli)

An easily, fast and delicious sauteed dish.

Ingredients

• 2 tbs cooking oil
• 1 onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 100 gr shrimp, peeled
• 250 gr broccoli, cut into florets
• 1 red paprika, thinly sliced
• 3 tbs oyster sauce
• Salt, sugar and pepper, to taste

Directions:

Heat Cooking oil, stir-fry onion and garlic until fragrant.

Add shrimp, the broccoli and paprika, mix well.

Add the oyster sauce, salt, sugar and pepper, cook to boil.

Remove from heat and serve immediately.

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Sambal Goreng Kentang (Fried Spicy Potatoes)

A very spicy side-dish or snack made from potatoes, mixed with onion, garlic and peppers.

Ingredients

• 3 large potatoes
• 1 large onion
• 2 cloves garlic
• 1 tablespoon sambal ulek / chilli sauce
• 1 dessertspoon brown sugar
• 1 dessertspoon tamarind paste
• 1 tablespoon sweet soybean sauce
• 1 dessertspoon chopped parsley
• oil

Directions:

Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel.

Deep fry until golden brown. Set aside.

Finely chop the onion and garlic. Soften in a frying pan or wok, add the sambal ulek / chilli sauce, brown sugar, tamarind and kecap manis and fry for a further 3 minutes.

Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsley and serve.

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Kering Tempe (Spicy Fried Tempe)

Tempe is Javanesse creation, cakes of compressed, lightly fermented soya beans, is increasingly known to health enthusiasts internationally. It is rich in protein and has a delicious nutty flavor. Often available in health food stores or some Asian shop. You can make different kind of food with tempe. This is one of them, Spicy Fried Tempe or kering tempe, usually serves for a side dish with plain rice (nasi putih ) or yellow rice ( nasi kuning ).

Ingredients

• 350 g fermented soya bean cakes (tempe), cut in cubes
• 100 g skinless fried peanut
• 2 - 3 red chilies, seeded and thinly sliced
• 1 teaspoon tamarind juice from fresh tamarind
• 50 g palm sugar
• 3 tablespoons water
• ♥♦ Spice Paste: ♦♥
• 3 cloves of garlic
• 6 shallots
• 2 cm galangal (laos), peeled and sliced (1 tablespoon if you use the galangal powder)
• salt to taste

Directions:

Heat the oil and fry the tempe. Set aside

Fry spice paste for 2 minutes in the remaining oil.

Add the palm sugar, water, and tamarind juice and stir until the sugar has dissolved.

Put the tempe, peanut and chilies, stirring frequently, until the sauce has reduced and caramelized.

Season for taste with salt and stir through.

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Siomay Bandung (Bandung Steamed Dumplings)

Siomay in Indonesian cuisine, is a light meal which is similar in form to the Chinese Dim Sum, shaped like an ice cream cone, except the bottom is flat. It is traditionally made from mackerel fish meat served with peanut sauce. Sometimes the main ingredient can be made from prawn or other fish. One famous variety of Siomay is Siomay Bandung. In which the Siomay is eaten with a peanut paste, sweet soy sauce and a dash of lime juice. Other complements to siomay Bandung are steamed cabbage, steamed potatoes, steamed bitter gourd and steamed tofu.

Ingredients

• ♥♦ Base Ingredients: ♦♥
• 2 Chicken fillet
• 250 gram shrimp, cleaned
• 100 gram tapioca flour
• 50 gram sticky rice flour (tepung ketan) - optional
• 2 tablespoons garlic powder
• 1 tablespoon sesame oil
• 1 tablespoon salt
• 1/2 tablespoon ground pepper
• 1 egg, beaten
• ♥♦ Other Ingredients: ♦♥
• 10 piece of spring roll/won ton skin (I used ready-used strudel skin, then cut into 10 X 10 cm)
• 4 tofu
• 2 boiled eggs (optional)
• 4 medium size potatoes
• 5 pieces of cabbage leaves
• Lime
• Cucumber
• Sweet soy soya ( kecap manis )
• Tomato Ketchup
• ♥♦ Sauce : ♦♥
• 100 gram fried peanut
• 100 ml coconut milk
• 2 cloves of garlic
• 2 red chilies or 1 tablespoon of chili powder (optional)
• 1 tablespoon of vinegar
• 1/2 tablespoon of salt
• 2 tablespoon of brown sugar (you can use white sugar if you don't have it)
• 100 ml water

Directions:

Mix all the basic ingredients to make a filling

Place 1 teaspoon of filling in the center of won ton skin. Hold it between the index finger and thumb, gather edged together to make a waist.

Cut tofu in half, make a hole in the middle and fill it with the filling.

Cabbage : Dip the leaves into boiling water for few seconds, just to make it softer. Set aside, then fill each of them with filling.

Steamed all of them ( including potatoes) until well done.

Make the sauce : Fry the garlic and the chilies. Then grind or blend with the rest of ingredients to make a paste. Then add the water, cook with low heat and stir well until the sauce is thick.

Serve my cutting all the steamed dumplings into small pieces, also the boiling egg. Then pour sauce on the top and add a little sweet soy sauce (kecap manis), tomato ketchup and lime juice on top. It’s also good to serve with cucumber pickles.

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Batagor (Fried Tofu Meatball)

Batagor is a famous snack from Bandung, a nice town in West Java. It is made from white tofu filled with meatball mixture from Mackerel or sometimes Chicken or Prawn, then fried in deep pan and served with peanut sauce, sweet soy sauce and sprinkled with lime juice.

Ingredients

• 6 White Tofu (Tahu)
• ♥♦ For Filling: ♦♥
• 250 g boneless Chicken breast, minced. Or you can also use Mackerel fish
• 1 stalk of spring onion, finely chopped
• 3 cloves of garlic, finely chopped
• 1/2 tablespoon ground pepper
• 8 tablespoon tapioca flour
• 2 tablespoon sesame oil
• salt to taste
• ♥♦ Flavor : ♦♥
• 100 g all-purpose flour
• 100 ml water
• salt to taste
• ♥♦ Sauce: ♦♥
• 100 gram fried peanut
• 3 cloves of garlic, fried
• 2 eye’s bird chilies or 1 tablespoon of chili powder (optional)
• 1/2 tablespoon of salt
• 100 ml lukewarm water
• Salt and sugar to taste
• ♥♦ Additional Ingredients : ♦♥
• Lime
• Sweet soy sauce
• Chili sauce (optional, only if you need it spicier)
• Boiled potatoes (optional)

Directions:

Mix all the basic ingredients to make a filling.

Cut tofu in half (or into triangle), make a hole in the middle and fill it with the filling. Set aside

Steamed the tofu for about 15 minutes.

Make the flour skin by mixing all the ingredients. Then wrap the tofu with it and fry into deep pan until golden brown. Set aside. If you like to have boiled potatoes as well, fry them also with flour.

Make the sauce: Grind or blend all the ingredients to make a paste (except water). Then add the water and cook in low heat and keep stirring it until the sauce is thick.

Serve: In a plate cut the fried tofu, then pour with peanut sauce, then sprinkle with sweet soy sauce and lime juice. Add chilli sauce if you wish.

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Rujak Cingur (Spicy Vegetables Salad)

Cingur is a vegetables salad with spicy sauce. Literally “cingur” means mouth in Javanese. This food has become the unique taste of Surabaya. The flavor is really unique, because it combines of slices of cooked buffalo or beef lips, yam bean (bengkuang), young raw mango, pineapple, cucumber, bean sprout, kangkung ( water convolvulus), lontong (compressed rice), fried tofu and tempe, all served with  black sauce made from fried garlic, chilies, a slice of young banana,  petis (black fermented shrimp paste) and ground peanuts.

Ingredients

• 50 g bean sprout, cleaned
• 50 g shredded cabbage
• 1 stalk of Kangkung (water convolvulus)
• 100 g egg noodle
• 1 cucumber
• 1 young Mango
• 1/2 Pineapple
• 2 fried tofu
• 2 fried tempe
• 200 g cooked buffalo or beef lips (Cingur)
• Lontong (compressed rice), have a look at the Lontong recipe.
• ♥♦ Sauce : ♦♥
• 100 g fried peanut
• 4 tablespoon petis (black fermented shrimp paste)
• 2 or 3 bird's eyes chilies (optional, you can make less spicy if you want to)
• 1 tablespoon of fried sliced garlic
• 1 teaspoon roasted terasi (dry shrimp paste) - optional
• 1 teaspoon palm sugar
• 1 teaspoon tamarind
• Few slices of young Banana (optional)

Directions:

Clean all the vegetables, then cook. Set aside.

Peel and clean all the fruit and then slice into small pieces. Set aside.

Prepare the sauce by grind or blend all the ingredients, then add a little of water to make it thicker.

Serve: cut lontong (Sticky Rice) into small slices, then arrange it on the plate, add cooked vegetables, the fruits, fried tofu, tempe, cingur (cooked buffalo or beef lips) and then pour with the sauce. Garnish with krupuk udang (prawn cracker).

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Rawon (Indonesian Black Beef Soup)

Rawon is a special dish which originated from East Java Province but now has become a well known dish across the country. What makes this dish so special & unique is it’s BLACK color! Rawon is one of traditional indonesian food, consists of special spicy beef soup because of containing keluwek (fruits of kepayang tree used as a spice).

Ingredients

• 250 gram Beef (use the part that has more fat )
• 1 stalk of spring onion, finely chopped
• 2 kaffir lime leaves
• 2 salam leaves
• 1 stalk of lemon grass, bruised
• 2 cm galangal, bruised
• pepper and salt to taste
• 6 cups of water
• ♥♦ Spice Paste: ♦♥
• 5 shallots
• 3 cloves of garlic
• 4 candlenuts ( can be substituted with 6 of almonds)
• 1 cm ginger
• 1/2 teaspoon of coriander
• 1/2 tablespoon of turmeric powder
• a pinch of cumin
• 3 keluweks, take only the meat
• 2 red chillies, seeded (fresh or use chili powder if you like)

Directions:

Put the beef and water in a large pan and simmer uncovered until beef is tender. When it’s tender, separate the meat and cut into small cube. Bring back to boil with low heat.

Grind or blend the spice paste.

Heat oil in heavy stock pot and sauté the spice paste together with lemongrass, galangal, salam leafs, lime kaffir leafs and kluwek over low heat for 3-5 minutes. You can add chilly powder or paprika powder if you like.

Bring the frying spice mixture into the pan with beef, simmer for 20 minutes. Season for taste with salt and pepper. Always add some more water if it’s necessary.

Before it’s done, sprinkle with spring onion. Cook for another 5 minutes.

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Perkedel Kentang (Potato Perkedel Patties)

Potato Patties or perkedel kentang is Indonesian mashed potatoes patties. The word perkedel was derrived from Dutch frikadel. In East Java, the perkedel patties are usual condiment to a chicken soup (with no coconut milk) whereas in other regions, perkedel will company a special coconut-based chicken soup.  Perkedel kentang can be served with nasi kuning (Indonesian yellow rice) as well.

Ingredients

• 1.1 kilogram (2lbs) potatoes, cut into smaller pieces
• 2 stalks Chinese celery, finely chopped
• 1-2 eggs, lightly beaten
• 3 tablespoons homemade chicken oil
• extra virgin coconut oil (can be used other cooking oils with high smoke point) for deep frying
• ♥♦ Spice Paste: ♦♥
• 1 2-pound Cornish hen, butter flied and flattened
• 3 shallots
• 3 candlenuts
• 3 garlic cloves
• 1/2 nutmeg, grated
• 1 1/2 teaspoons ground white pepper
• 1 teaspoon sea salt

Directions:

Pre-heat oven at 350 degrees F. Place diced potatoes on a baking pan. Bake for 30 minutes or until tender. Remove from the oven and let cool down.

With a mortar and pestle or food processor, pound/grind shallots, garlic, candlenuts, pepper, sea salt in a mortar and pestle to fine paste.

Heat up your wok and add chicken oil. Stir fry the spice paste until you can smell their aroma.

Mash potatoes till fine using mortar and pestle or food processor. Add stir fried spice paste, the remaining chicken oil from stir-frying, and grated nutmeg. Process until well-blended.

Transfer mashed potatoes mixture into a large bowl and add chopped Chinese celery. Mix them well.

Shape into round and flat patties. Coat patties with beaten egg and deep-fry in hot oil until golden brown, about 2 minutes each side.

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Sop Kaki Kambing Jakarta (Jakarta-Style Goat Feet Soup)

Unlike other Indonesian creamy soups (known as gulai or curry based soup), this soup is enhanced with dairy milk; using evaporated milk or heavy cream is the best one to make this soup. In this recipe also substituted the goat feet for lamb feet.

Ingredients

• 1-kilogram goat leg or feet or shank pieces
• 3-liter water
• ♥♦ Spices to be ground: ♦♥
• 1 medium onion
• 1 shallot
• 3 cloves garlic
• 3-centimeter (1-inch) ginger, scrapped
• ♥♦ Other Spices: ♦♥
• 1/2 nutmeg, grated
• 5 green cardamom pods
• 5 cloves
• 5-centimeters (2-inches) long cinnamon stick
• 1/4 ground white pepper
• 1 tablespoon ghee (minyak samin)
• 400 milliliter evaporated milk or a mix of 200 milliliter 33% cream and 200 milliliter water
• salt
• ♥♦ Complements: ♦♥
• green onion slices
• lime wedges
• emping (paddy oats) crackers
• diced tomatoes
• sambal cabai (a mix of boiled bird eye chilies, sugar, salt and vinegar and grind)
• cucumber and carrot acar (spickle)

Directions:

Stud the cloves into the onion. Then, halve the onion.

Turn your broiler on high and move rack to the highest spot.

Place ginger and onion on baking sheet. Broil on high until ginger and onions begin to char. Turnover and continue to char.

Smash your garlic and char along with cinnamon stick and green cardamom pods as well.

The charring brings out the aroma in the spices. This should take a total of 10-15 minutes.

Fill your large pot with 3 liter cool water and goat feet. Bring to boil over high heat, cook until the feet tender and lower to simmer.

Remove studded cloves off from the onion. Put cloves and other char spices into a spice bag except ginger, onion, garlic and shallot.

In a food processor, process garlic, onion, shallot, ginger and ground white peppercorn into a paste.

Toss the spice bag and spice paste into the pot.

Add evaporated milk or a mixture of heavy cream; stir once a while until the broth is almost bubbling. Add grated nutmeg, salt and ghee. Stir.

Remove from heat.

Serving:

Ladle the soup in a bowl. Sprinkle green onion slices, fried shallot and diced tomatoes over. Put sambal, lime wedges, emping crackers on the side. Once you ready to eat, squeeze the lime over, add a touch or lots of sambal if you like spicy taste and enjoy the soup with emping crackers and rice.

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