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.

Visit us here for more!

Babi Panggang Sauce I (Pork BBQ Sauce)

A piquant ginger sauce for Babi Panggang or any other stir fry dish. Stemginger is ginger preserved in sugar syrup and is available in most supermarkets, delicatessen shops and Asian market shops.

Ingredients

• 2 cm. Fresh Ginger
• 2 tbs. Tomato puree
• 1 tsp. Sambal Ulek
• 1 tbs. Sugar
• 200 cc Water
• 50 cc White Vinegar
• 50 cc Ginger syrup
• 5 pieces Stemginger
• 2 tsp. Cornflour

Directions:

Add tomato puree to water and simmer with grated fresh ginger, sambal oelek and sugar for a few minutes.

Dice the stem ginger and add this, together with the vinegar and syrup, to the sauce.

Mix corn flour with 1 tablespoon of cold water and add to the sauce mix, simmer for a further 2-3 minutes and serve.

Visit us here for more!

Babi Panggang Sauce II (Pork BBQ Sauce II)

This recipe is based on a sweet and sour sauce for which the ingredients are readily available.

Ingredients

• 60 Gr. Dark Brown Sugar
• 2 teaspoons Ketjap Manis
• 60 ml. White Vinegar
• 60 ml. Chicken Stock
• 2 tablespoons Tomato paste
• 3 teaspoons Corn flour
• 2 cm. Fresh Ginger (shredded)
• 1 Small Onion (diced)
• 1 teaspoon Sambal Oelek or
• 1 fresh Chilli Pepper
• 2 tablespoons Oil

Directions:

Soften the diced onion in the oil.

Mix remaining ingredients and add to the onions.

Slowly boil for 5 min until sauce thickens. If needed, sauce can be thinned down with water or pineapple juice.

Visit us here for more!

Ayam Bakar Solo (Solo Grilled Chicken)

This recipe was made by Solo people (Solo is a city in Indonesia) and used by most of Indonesian people. It is an Aaomatic barbecued chicken made from a traditional Javanese recipe.

Ingredients

• 1 whole chicken and slice it to 8 pieces
• 500 ml of coconut milk
• 2 piece of ginger plant
• 2 curry leaves
• 1/2 tsp of tamarind
• Brown sugar
• Salt
• Cooking oil
• 10 onions
• 5 garlic
• 1 tsp of coriander

Directions:

Blend all the onions, garlic and coriander

Sauté the blended spice with cooking oil then add ginger plant and curry leaves

Pour the coconut milk, salt, tamarinds and brown sugar

Add the chicken pieces and wait till the milk dries and the spices infiltrated

Grill the chicken

Transfer to a serving dish and serve immediately

Visit us here for more!

Ayam Bali (Balinese Chicken)

Bali is one of the islands in Indonesia. You will like the creaminess and the nuttiness from the coconut milk and the candlenuts or called kemiri in Bahasa Indonesia. The chicken is fried/sauteed and then cooked in coconut milk and spices. You can have it with Nasi Gurih or Fragrant Rice.

Ingredients

• 1 onion, coarsely chopped
• 2 garlic cloves
• 1 -3 hot red chili pepper, coarsely chopped
• ¼ cup toasted cashew nuts
• 2 tbsp of lemon juice
• 1 tbsp of soy sauce
• 2 tsp of palm sugar or 2 tsp of light brown sugar
• 1 tsp of chopped fresh ginger
• 1 tbsp of peanut oil
• 2 lbs boneless skinless chicken thighs or 2 lbs boneless skinless chicken breasts, cut into 1 inch
• 2 lbs coconut milk
• Additional toasted cashew nuts for garnishing

Directions:

Combine the onion, garlic, chili peppers, cashew nuts, lemon juice, soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste

Heat the oil in a large skillet over high heat and sauté the chicken until golden brown, 2 to 3 minutes

Add the blended mixture and cook uncovered for 2 to 3 minutes, stirring constantly

Add the coconut milk, reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 10 to 15 minutes

Garnish with toasted cashews then serve

Visit us here for more!

Ayam Goreng Kremes (Fried Chicken with Crispy Batter)

Ayam Goreng Kremes is fried chicken, Indonesian style, a popular dish across the country. It can be found in warungs, and restaurants, often served with warm steamed rice, fresh vegetables like cucumber and thin sliced cabbage, and sambal goreng (fried chili paste).

Ingredients

• 1 Chicken, whole or cut into several pieces
• 3 Lime leaves
• 3 Bay leaves
• 1 piece Galangal
• ♥♦ Blended Seasoning: ♦♥
• 6 Garlic
• 1 tbsp Coriander
• 1 tsp Pepper
• 1 piece Ginger
• 1 tsp Cumin
• a little Turmeric
• 2 tbsp Salt
• 6 Shallots
• ♥♦ Crispy Batter Ingredients: ♦♥
• 1 egg, beaten flat
• 1 cup water
• 1/4 cup Rice Flour (add Tapioca, optional)
• 1 cup Chicken Broth

Directions:

Boil chicken with main and blended ingredients until tender then remove chicken from the cooking water

In a pan, fry the chicken until cooked to tender then drain and transfer to a serving dish and set aside

Mix all Crispy Batter ingredients and fry in hot oil with a rather large fire

Fry until dry

Serve chicken with sprinkles of the mixed crispy batter

Visit us here for more!

Ayam Masak Habang (Chicken Cooked with Red Chili Sauce)

Ayam Masak Habang or translated as chicken cooked in red chilli sauce is originally fromBanjar, South Kalimantan, Indonesia. It is a very special dish in Banjar that can be served everyday or when one have visitors or when there are special occasions such as wedding, eid ul fitr, ritual meeting, etc.

Ingredients

• 2.4 lbs of Chicken, cut to serving pieces
• 1 tsp of salt
• 500 ml of Water
• 1 tsp of tamarind water
• 2 tbsp of Sweet soy sauce
• 3 pcs of tomatoes, chopped
• 2 tsp Javanese palm sugar
• Cooking oil
• ♥♦ Spices: ♦♥
• 12 Shallots
• 6 cloves Garlic
• 2 tsp Shrimp paste
• 2 cm Ginger
• 2 cm Lesser galangal
• 2 tsp salt
• l50 grams of red chilies

Directions:

Smear the chicken pieces with salt and Javanese Tamarind Water

Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings

Heat the cooking oil in a wok or skillet, fry the chicken until it turns yellowish

Remove and drain

Heat 5 tbsp of cooking oil, sauté spices until fragrant

Add the fried chicken, stir, and pour water

Add sweet soy sauce, sugar, tomatoes and palm sugar

Continue to cook over low heat until the chicken is cooked well and the sauce thickens

Transfer to a serving dish and serve while still hot

Visit us here for more! 

Ayam Pop (Traditional Fried Stewed Chicken from West Sumatra)

The dish is called Pop Chicken because cutlets of chicken are dipped and marinated in spiced juice.And then the cutlets are deep fried in very hot oil for only a few minutes ( you’ll hear a loud “POP” sound when the chicken enters the oil).

Directions:

Sambal:

Heat the oil, sauté blended spices until fragrant

Add water, stir until boiling then transfer to a small serving dish

Ayam Pop:

Marinate chicken pieces with garlic, salt, and lime juice then set aside for an hour to absorb

Boil the coconut water

Add the chicken and the seasonings used for marinating

Cook until chicken is tender and juices run out

Lift the chicken

Heat oil over medium heat

Fry the chicken for a very short time, remove and drain

Transfer to a serving dish then serve hot with chili sauce and boiled cassava leaves

Visit us here for more!

Babat Bumbu Serai Pedas (Indonesia Spicy Tripe with Lemon Grass)

Tripe is the rubbery lining of the stomach of cattle or other ruminants, used on this recipe.

Ingredients

• 500 gr ox tripe, boiled, cut into 4x6cm
• 175 gr of lemon grass, crushed
• 1400 ml of water
• 2 tomatoes, chopped
• 15 chilies
• 2 bay leaves
• ♥♦ Blended Spices: ♦♥
• 5 candle nut
• 10 shallots
• 3 cloves garlic
• 1 tsp of coriander
• 1 tbsp of salt
• 1 tsp of coriander
• ½ tsp of sugar
• 5 red chili

Directions:

Arrange half of the lemon grass in the pan

Stir the tripe and blended spices

Arrange on top of lemongrass

Sprinkle pieces of tomato and chili sauce

Cover again with the remaining lemon grass and bay leaves

Fire the stove and pour 1/3 parts of water then boil until the water dries

Add 1/3 part of the water again then boil again until the water dries

Pour the remaining water and bring to a boil

Transfer to a serving dish and serve while still hot

Visit us here for more!

Baked Curry Puffs

Curry Puffs are very popular in Malaysia and Singapore and usually served as snacks anytime of the day. Use vegetables such as carrots, corn, parsnip and peas for your vegetables or use a frozen mix that has been thawed for convenience. A little Chili can be added for an extra kick also.

Ingredients

• 4 -5 sheets frozen puff pastry, thawed
• 1 tbsp of oil
• 2 garlic cloves, chopped finely
• 1 large onion, diced finely
• 1 ½ tsp of finely grated gingerroot
• 1 cup minced beef
• 3 large potatoes, peeled and cut into very small cubes
• 1 cup water
• 3 tbsp of curry powder
• 1 tsp of sugar
• Salt
• Pepper
• 1 cup vegetable, mixed diced very small
• ½ cup finely chopped fresh coriander
• 1 egg, beaten

Directions:

In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger

Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces

Add potatoes, cook for further 2-4 minutes

Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft for about 10 – 15 minutes

You may need to add a little extra water if there is no sauce left

Add in the mixed vegetables and coriander last and cook for a further 2 – 3 minutes until the vegetables are just starting to soften

Remove from heat and cool

Cut the puff pastry into 4 inch by 4 inch squares

Put some filling onto one half of the square

Brush edges with a little water and fold over pastry to make a rectangle or triangle shape

Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern

Brush the puffs with the egg wash (beaten egg)

Bake in a preheated oven 185°C until a nice golden color for about 10 minutes

Arrange the curry puffs on a serving platter and serve with dipping sauce

Like Us or visit us Here! 

Bami Goreng (Indonesian Version of Lo Mein)

There are as many recipes for Bami Goreng as there are people to make them. Bami Goreng is an Indonesian dish that’s traditional to Holland.

Ingredients

• 1 lb spaghetti noodles or 1 lb egg noodles
• 2 chicken breasts, boneless, skinless, sliced thin
• 2 cups chopped leeks, clean the leaves well
• 1 cup bean sprouts
• 1 cup sliced Bok Choy or 1 cup cabbage, washed
• ¼ cup Ketjap Manis
• 1 tbsp of pepper
• 1 beef or 1 chicken bouillon cube
• ½ cup water
• ½ inch piece gingerroot or 1 tsp powder
• 4 garlic cloves, minced
• 1 tsp of Sambal Oelek (chili paste)
• Fried onions (topping)

Directions:

Stir fry chicken in wok in oil on medium-high heat

Add leeks bean sprouts and cabbage

Stir fry until cabbage wilts

Add next 7 ingredients

Simmer until it comes together and enjoy the smell

In the meantime, fire up a pot of boiling water and prepare spaghetti

Throw noodles into chicken mixture

Mix and add more Ketjap and/or Sambal to taste

Transfer to a serving plate, top with fried onion then serve

Like Us or visit us Here!