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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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.

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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.

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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

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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

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