Sambal Goreng Telor

 

sambal oelek (an Indonesian red pepper)
garlic laos (also known as galangel, this grated root is widely used in Indonesian cooking)
onions
drassi (a fish past used very sparingly)
salam (Indonesian bayleaf)
goela dyawa (Javanese Sugar)
santen (a liquid made by adding shredded coconut to warm water, squeezing out the liquid; that is santen... Never use coconut milk!! Santen is often available in cans at the supermarket).
eggs (telor)

Fry some sambal oelek, garlic, laos, onions and drassi in oil.
Add salam, goela dyawa and a cup of santen.
Let the sauce boil for a short while, stirring throughout.
Boil eggs for ± 9 minutes (They have to be hard).
Put eggs in the sauce and leave them there till ready to serve.
Before serving, take out the eggs and half or quarter them.
Serve with the sauce over them.

 

Babi ketjap

 

onions
garlic
ginger
lean pork
soya sauce

Cut some onions rather fine and fry in margarine, with some garlic and ginger.
Add ± 1 pound (or alot more) lean pork cut into small cubes.. When nicely browned, add a good amount of soy sauce.
Let simmer till done.

 

Gado gado

 

± 1 kg vegetables:
cabbage
green beans (from cans is OK)
spinach
beansprouts
peanut sauce -(Make peanut sauce from peanut butter, hot water, some vinegar or lemon juice, some sugar, salt and trassi to taste).
shallots
hard boiled eggs

Wash vegetables and cut coarsely.
Put each in warm water for awhile...
Cook the cabbage for ± 2 minutes.
After draining thoroughly, put vegetables down in layers on a large plate.
Ex: spinach, cabbage, green beans, beansprouts, spinach, cabbage, etc, till used up..
Cover the vegetable salad with the peanut sauce.
Garnish with fried shallots and halved hard boiled eggs.

 

Nasi Poetih (white rice):

Rice is the staple food for most Indonesian meals. Cooking rice is largely an intuitive process, and it requires some experience to attain the middle way between the extremes of unchewable grains and a soggy porridge.
Ingredients:

600

gm rice

Wash the rice thoroughly in cold running water.
Take a large enough saucepan, put in the rice and add cold water to cover the rice with 3 cm water over the top of the rice. Apply heat and when the water boils turn the heat down so that the water is just bubbling. As soon as the water has boiled down to the top of the rice, cover the pan and leave on a low heat 5 minutes longer.
Take off the heat and leave covered until required, with a cloth on the top of the pan to prevent the rice drying out.
If required straight away, serve in a bowl; for later use it can be warmed up in a rice steamer.
DON'T STIR, DON'T ADD SALT.

 

Tjap Tjoy (stir fry vegetables):

This Chinese recipe has been incorporated in the Indonesian cuisine. Countless variations are possible depending on the choice of vegetables and other additions.
Ingredients:

2 medium onions,

2 cloves garlic,

​oil, pepper, salt,

100 gm chopped celery,

100 gm chopped leeks,

​fresh vegetables (e.g. carrots, cabbage, cauliflower, Chinese leaves, bean sprouts),

​bouillon,

1tbsp flour.

Peel and finely chop the onions and garlic and fry in a medium or large saucepan in 1 dsp oil until slightly brown. Add the celery, leeks, salt and pepper to taste and then the chopped vegetables and fry on a medium heat, stirring all the time. Prepare a bouillon (1 cube or equivalent) with water, mix with the flour and add to the pan. Continue to cook for about 4 minutes, stirring frequently, until the vegetables are cooked enough.

 

Dabu Dabu (tomato and onion salad):

Adds a nice fresh taste. Can be sprinkled over some of the other dishes e.g. nasi goreng. If available use green tomatoes.
Ingredients:

2-4 fresh tomatoes (depending on size)

2 small onions

1 clove garlic

​sugar

​vinegar

​sambal

Peel and very finely chop the onions. Grind the garlic into paste. Chop the tomatoes into small cubes. Mix together and add sugar, vinegar and sambal to taste.

Piers Clement

 

Pisang goreng (fried banana):

The pisang or banana is basic to the Indonesian way of life: not only does it function as an important food source, but the leaves turn up all over the place - used as plates, packaging, even umbrellas. Whereas in Europe only one kind of banana is usually found, the archipelago is amazingly rich in types of pisang, from the tiniest, finger-size model to the two-footer. If available the pisang tandoek, which is about 30 cm long, should be used for this recipe, otherwise ordinary bananas will do.
Ingredients:

1 kilo bananas,

200 gm flour,

1 egg,

​oil,

​icing sugar.

Cut the bananas into pieces about 5 cm long and then open each piece out like a fan.
Prepare a batter using the flour, egg and some water. Heat the oil.
Cover the banana pieces in the batter and then fry in the oil until golden brown. Allow to drain.
Sprinkle with icing sugar before serving. As an alternative if the bananas are overripe, cut them into small dice and mix them in the batter, then drop the batter in the oil in mounds about 3 cm round.

 

Rempah:

Beef and Coconut patties Indonesian style
Ingredients:

200 gr minced beef.

100 gr desiccated coconut.

1 garlic clove.

1 teaspoon coriander.

½ teaspoon cumin.

¼ teaspoon laos powder.

¼ teaspoon blachan.

1 egg.

50 gr cornflour.

100 gr. peanut oil.

 

Preparation:
Moisten the coconut with about 4 spoons of hot water. Add all remaining ingredients except cornflour and oil. Mix until ingredients are well blended and smooth. Make mixture into 12 to 16 small balls. Roll through cornflour, shake of any excess and fry in hot oil for about 5 min.
Serve hot.

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Hati Ajam:

Tasty Chicken livers in a Peanut and Coconut sauce. Ideal side dish with the rijsttafel.

Ingredients:

250 gm. Chicken livers.

2½ cm. Fresh Ginger.

1 Large Onion.

1 Clove Garlic.

½ teaspoon Dark Sugar.

1 teaspoon Sambal Oelek.

1 teaspoon Shrimp Paste.

30 gm. Ground peanuts or

1 tablespoon Peanut butter.

200 ml. Chicken stock.

100 ml. Thick Coconut Milk

​Pepper & salt.

1 tablespoon chopped Coriander.

Preparation:
Clean Chicken livers under running water and dry. Heat oil in wok. Dice Onions and Garlic. soften in wok and add grated Ginger, Sugar, Sambal and Shrimp paste and stir well. Add Peanuts or Peanut butter. Use Pepper and salt to taste. Add Chicken livers and fry for 3 Minutes, stirring constantly. Add Chicken-stock and simmer for a further 3 minutes then add Coconut milk to slightly thicken up the sauce. Serve hot, decorate with chopped coriander.

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Sambal Goreng Buncis (Boontjes):

French Beans Indonesian style, a very simple but tasty recipe which makes a nice side dish.
Ingredients:

1 Onion

1 Clove Garlic

1 tsp ground ginger

1 tsp Sugar

1 tbs Sambal Oelek

1 tin tomatoes

1 ltr tin French beans

3 tbs Ketjap Manis

1 tbs cooking oil

 

Preparation:
Dice the onion and crush the garlic. Fry in the oil for several minutes.Add the Ginger, Sugar and Sambal Oelek and fry for a further minute. Dice the tomatoes and add with the juice to the onion mix. Bring to boil.

Add drained Beans and Ketjap Manis. Heat through and serve.

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Lime chutney:

Ingredients:

10 limes, peeled and chopped

7 fresh red chilies

​grated zest of 2 limes

2 cm fresh ginger, finely chopped

2 cloves garlic, finely chopped

100 g sugar

100 ml white wine or cider vinegar

 

Preparation:
Put all ingredients except for the sugar into a small pan and bring to the boil. Simmer for 1 hr. After 30 minutes the sugar may be added. When the chutney has thickened properly, poor into clean jars while still hot and seal.
This should keep for more than a year. Delicious with Indian food.
Michael Wilkinson, November 12, 1996.

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Rudy's Sambal #1:

Ingredients:

250 g red (Spanish) pepper, seeds free

1 big onion

2 cloves garlic

2 medium tomatoes

1 tsp terasi (shrimp paste)

1 tbsp ebie (dried shrimp), soaked in hot water

2 cm of laos

1 salam leaf

​salt

​palm sugar

​1/2 cup of corn oil for frying

 

Preparation:
* Blend/grind all ingredients except the laos and salam leaf in the food processor until smooth paste. * fry the chilly paste in a pan with hot oil and put the laos and salam leaf, give 1/2 cup extra of hot water on it. * stirring about every 3 minutes untill it get nice thick and slightly paste.
Source - Rudy Supratman

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Masak Sepit (Beef a la Sepit):

Traditional food of Jambi ( Sumatra - Indonesia ). They make a kind of this food only for a special event/ceremony.
Ingredients:

 

(I)

1,5 dsp coriander seeds

1/2 tsp cumin

2 tbsp 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 tbs tamarind, soak it in a cup with 3 tbsp 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.
Source - Rudy Supratman

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Chicken Rice:

Ingredients:

    For Chicken:

​one whole chicken

​salt

​spring onion

​pandan leaves

​ginger

    For Rice:

​ginger

​garlics

​cinammon

​cloves

​star anise

​chicken broth

​pandan leaves

​salt

  Garnish:

​light soya sauce

​sesame oil

​cucumber

​tomatoes (optional)

​coriander (optional)

​lettuce (optional)

​pineapple (optional)

   Chili sauce:

​fresh chilies

​ginger

​garlic

​vinegar

​fish sauce

​sugar

sweet soya sauce (ready as it is)

 

Preparation:
Boil water with spring onion, ginger and pandan leaves, put in chicken and cook till done, do not over cook. briefly dip in cold water and set aside to cool. Keep broth heated.
Wash rice and drain. Finely shred ginger and garlic, fry in oil with cloves, cinnamon and star anise till fragrant, add in rice and fry for several minutes. Transfer into rice cooker, add chicken broth, pinch of salt, pandan leaves and start cooking.
Put all chili sauce ingredient in a mixer and grind till fine.
Slice and arrange tomatoes and cucumbers on a big plate, cut chicken into small pieces and put on top. Splash some light soya sauce and sesame oil over, throw a bunch of coriander on top. Next, Put broth in a bowl with lettuce, get ready chili sauce and sweet soya sauce. Serve rice on a plate with spoon and fork.

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Hokkien Hae Mee / Prawn Noodles:

Ingredients:

​egg noodles (oil noodles)

​prawns

​stock (either from pork ribs or other meat stock)

​pork (whole piece)

​bean sprouts

​kangkong

    Spice and Seasoning:

​soya sauce

​salt

​msg

​star anise

​block sugar

​pepper (lots)

​red chilies

​garlic

​pork fat (cube and deep fried)

     Garnish:

​Fish cake (sliced) - no recipe here, so you have to buy it!

​spring onion (chopped)

​fried shallots (finely sliced shallots and fry in oil till fragrant)

    Sauce:

​garlic (chopped)

​Chili (Chopped)

​light soya sauce

 

Preparation:
Boil pork ribs for stock.
Shell and clean prawns. Crush and keep the shells for stock.
In the wok, fry pork fat till crisy. Remove and live some oil. Fry chopped garlic and chili till fragrant, add prawn shells, fry briefly and add in stock. Boil for around 20 minutes.
Strain and add pork. Once pork is cooked, remove and slice. Briefly cook the prawn in the stock and remove.
Season the stock with pepper, dark soya sauce, salt, sugar and msg.
In a separate pot of water, blanch bean sprout and kangkong, last throw in the noodles and briefly cook, then strain. (never over cook the noodles)
Put all ingredients in a bowl and pour prawn soup over, garnish with spring onions, fried shallots, fish cake and served with chopped chili and garlic in light soya sauce.

 

Bahmie

 

Ingredients
500-900 g Mie (cooked as directed, broken into bite-sized pieces, well drained)
4 tsp onion (finely chopped)
2 cloves garlic (minced)
250-300 g pork (cut into cubes)
100 g ham (shredded)
100 g shrimp (small, shelled and de-veined)
1 tsp djahe (ginger)
Cabbage, leek, tauge (beansprouts), snow peas and celery (all together about 1 lb, cut up and sliced)
1 tsp ketoembar (coriander)
1 tsp laos (galanga or galingale)
1 cup beef or chicken broth (or left over meat juices)
pepper
salt
oil
Method
1. Saute onions and garlic
2. Add pork and ham, fry on med-high till well browned.
3. Add vegetables and stir-fry
4. Add shrimp, mix well
5. Add all remaining ingredients, mix
6. Add broth and Mie.
Serve with soy sauce and Sambal

 

Nasi Goreng

 

 

Ingredients
1 cup long grain rice (cooked, cooled off and dry)
2 large onions (chopped)
2 cloves of garlic (minced)
2 tsp sambal oelek
1 tsp ketoembar (coriander)
1 tsp laos (galanga/galingale)
1 small piece of trassi (Shrimp Paste)
1 leek (cut in small pieces, white and green parts only)
1/2 small savoy cabbage (shredded)
1 lb pork (cubed)
pepper
salt
vegetable oil
Method
1. Prepare the rice
2. Saute onions and garlic
3. Add sambal oelek and pork, heat until browned.
4. Add cabbage, leek, ketoembar, laos and trassi; simmer on medium. Heat until leek and cabbage is done. Cover, stir frequently. (You may wish to blanch the leek and cabbage in boiling water ahead of time to speed up the process)
5. Add the cooled and dry rice. Mix well.
6. Add some meat juices if required.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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