Beef Semur

Ingredients: 1 lb beef, 6 pieces candle nut, 5 cm of ginger, 5 pieces of shallots, 3 pieces of garlic, salt, pepper, soy sauce.


* Slice beef thinly
* Peel shallots and garlic, slice thinly
* Slice ginger and grind candle nut
* Brown shallots, garlic, ginger, and candle nut
* Put in beef and mix them evenly
* Add salt and pepper
* Add 2-3 cups of water so beef will cook evenly

It is hoped was successful.

Really Traditional: Opor Solo

Ingredients: 1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.


* Cut chicken into pieces
* Grind shallots, garlic, candle nut, corriander, and jintan
* Brown for a little bit.
* Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
* When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste.

It is hoped pleasant.

Chicken Wellington


6 Chicken seeds breast
6 Puff sheets pastry sheet or (2 boxes) BUtter
1 Mashroom box
2 garlics or garlic powder
Salt and Black pepper
Chives if being not with Green onion

Fried previously Chicken breast that already in the spice with Garlic, pepper, salt but was not too ripe because still in baked so might not ripe then cold would.
Stir-fry (sauteed) Chopped mashroom was finished that dikeringkan just cooled down input to the refrigerator although fast cold.
Took puff pastry that has been soft the piece of the Cream input quadrangle cheese one tablespoon ,chopped mushroom, chives (green onion) finally chicken breast but in the piece half although should not too much besar
just in bungkus. saw the form after being
Just put to OVen temp 350 old him 30 mins

Congratulations tried.
It is hoped was successful.

Knew Mixed Surabaya

Ingredients/ Bahan:
1 pack Beancurd (Tahu)
250 gr Bean shoot (Cambah/Taoge)
1 bunch Lettuce (Selada)
4 pcs Dried egg noodle (Mie kering)
Some fried Garlic crackers (krupuk bawang)

Soup/ Kuah:
500 gr Skirt/Gravy beef (daging sapi)
1 stalks Lemon grass (sere)
1 tbsp Coriander (Ketumbar)
6 Shallots (bawang merah)
3 cloves Garlic (Bawang putih)
2 tsp Galangal powder (Laos bubuk)
Salt (Garam)
1 tbsp Palm sugar (Gula merah)
1 cm Ginger (Jahe)
2 Bay leaves (Daun salam)
2 Kaffir lime leaves (daun jeruk purut)

Directions/Cara membuat:
1. Blend all the soup spices then saute it until it fragrant then put in into a deep pan with beef (already sliced thinly) and water, boil all until the beef cooked and tender.
2. Fried the beancurd, set aside. Soak the bean shoot with hot water for 2 seconds then rinse it.
3. Wash and shred the lettuce, set aside.
4. Make "Sambal Petis".

1. Put a tsp of sambal petis, dilluted with little bit soup, then some lettuce on to a deep plate/ bowl, then some sliced fried beancurd, some sliced "Lento", a pinch of bean shoot.
2. Pour the soup and garnish with garlic crackers.
3. Eat with "Sambal Petis" and lime juice.

Fried Chilli Sauce Petai

Fried Chilli Sauce Petai

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.


* Remove the yoke of the eggs (use just the whites) Skin petai
* Slice shallots, brown a little bit.
* Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
* Form small balls.
* Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
* Cut into cube sized pieces
* Grind chili, garlic, and add sugar
* Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
* Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
* Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
* et simmer for another 3 minute.

Indonesian Coconut Cupcakes

1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 teaspoon baking powder
1/2 tablespoon green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 teaspoon salt

1. Grease 15 cupcake moulds.
2. Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3. Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
4. Fold in the food coloring and stir to combine.
5. Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6. Fill the moulds with batter until full.
7. Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
8. When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

Balinese Satay

500 g cubed chicken breasts
24 bamboo skewers

2 teaspoons tamarind paste
2 tablespoons warm water
3 garlic cloves
4 peeled shallots
1 teaspoon coriander seeds
1/4 cumin seed
1/2 teaspoon salt
1 1/2 tablespoons oil (groundnut or sunflower oil will do)

Peanut sauce
2 tablespoons oil
3 red finger-length chilies
3 garlic cloves, minced
200 g unsalted peanuts, dry roasted and skinned
1/2 teaspoon salt
3 tablespoons palm sugar or brown sugar
250 ml hot water

1. Mix the tamarind pulp with oil, add chicken and set aside to marinade for at least 20 minutes.
2. To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
3. Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

Fish Head Curry

(Acer).Ingredients :

1 (850g)

2 tablespoons

3 tablespoons

1 stalk


750 cc



Spices (ground)


1/2 tablespoon

1/2 tablespoon


3 cloves

1 tablespoon

1/2 teaspoon

1/4 teaspoon

1 teaspoon

1 tablespoon
Fish Head, cut into 2-4 pieces

Desiccated coconut, roasted, pounded


Lemon grass, bruised

Pandanus leaf, torn, knotted

Coconut milk from 1 coconut

Carambolas, halves

Salam leaves or bay leaves as substitute

Lime juice and salt

Dried red chilies

Chopped turmeric

Chopped ginger



Coriander, roasted

Cumin, roasted

Aniseed, roasted

Peppercorns, roasted

Dried carambola


Method :
Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
Drain, then rub the fish head with pounded coconut.
Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
Allow to simmer.
Add fish head and carambolas, and bring to the boil.
Stir from time to time, then add salam leaves.
Simmer until the fish is cooked and the gravy is a little oily.
Serve hot.
Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Fish in Sweet Curry

(Acer). Ingredients :

500 g

1 teaspoon

1/2 teaspoon

3 tablespoons


1 stalk


500 cc

1 piece



Spices (ground)

2 teaspoons

2 teaspoons

1 tablespoon
Fish (Snapper or Spanish Mackerel)

Chopped turmeric



Shallots, thinly sliced

Lemon grass, bruised

Red chilies, sliced

Coconut milk

Asam gelugur

Pink ginger buds, halved

Carambolas, halved

Oil for deep-frying



Chopped ginger

Chopped galangal

Method :
Cut the fish and rub with chopped turmeric and 1/2 teaspoon salt.
Let it stand for 10 minutes.
Deep fry until the fish turns golden brown, then set aside.
Heat 3 tablespoons oil and saute shallots then add ground spices, lemon grass and chilies.
Pour in coconut milk and add asam gelugur, salt and ginger buds.
Bring to the boil.
Add fish and carambolas,
Cook until the gravy thickens.

Fish Ball Soup

(Acer).Ingredients :

250 g

1 1/2 liter

2 tablespoons

25 g


1 (250g)


2 sprigs

Fish Balls

250 g

175 g

25 g


1 1/2 teaspoon

100 cc

Spices (ground)

6 cloves

1 teaspoon
Shrimps, shelled, finely chopped (keep shells for stock)



Mushrooms, soaked in hot water

Dried lily buds, soaked in hot water until tender, knotted

Yam bean, cut into strips 1/2 X 1/2 X 5 cm

Spring onions, thinly sliced

Chinese parsley, coarsely sliced

Fried shallots


Fish fillet (Spanish mackerel or Snapper)



Egg white






Method :

Roast the shrimp shells until they turn red.
Add 1 1/2 liters water, bring to the boil and simmer for 1/2 hour.
Strain the stock, reduce heat and continue to cook until the stock boils.
Fish Balls

Mix ingredients for fish balls.
Shape a teaspoon of mixture into balls.
Toss into boiling water until just cooked.

Heat margarine and sauté ground spices.
Add shrimps, mushrooms, lily buds and yam bean.
Continue to fry until soft.
Add to the shrimp stock.
Before removing from heat, add fish balls, salt, spring onion and parsley.
Garnish with fried shallots and serve with chili sauce.

Christmas Appetizers



* 1 (1 pound) loaf cocktail rye bread
* 1 (3 ounce) package cream cheese, softened
* 1 large cucumber, peeled and thinly sliced
* 1 onion, halved and thinly sliced
* 6 tablespoons mayonnaise


1. Place half of the cocktail rye bread on a clean work surface. Spread each slice with cream cheese.
2. Place 1 or 2 slices of cucumber on each, and then 1 or 2 slices of onion.
3. Spread remaining slices with mayonnaise and place atop onions to complete the sandwiches.

Tangy Cheese Ball

SUBMITTED BY: mistersax


* 1 (8 ounce) package cream cheese, softened
* 1 (8 ounce) package shredded sharp Cheddar cheese
* 2 teaspoons dill pickle juice
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 10 ounces pecans, chopped


1. In a large bowl combine cream cheese, Cheddar cheese, pickle juice and salad dressing mix. Blend well, mixing by hand.
2. Shape into a ball and roll in pecans. Refrigerate at least 3 hours before serving.

Chicken Italian Style

Chicken Italian Style

1 4 lb chicken -- cut up
3 tablespoons olive oil
2 onions -- sliced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 celery ribs -- cut in small chunks
2 cups potatoes -- diced
1 cup ripe tomatoes -- chopped
1 teaspoon oregano
3 tablespoons chopped parsley
1 cup frozen peas -- thawed

Brown the chicken parts in oil. Add salt, pepper and onions and cook for another 5 minutes. Put celery and potatoes in the bottom of the slow cooker and top with browned chicken, onions, tomatoes, 1/2 cup water, oregano and parsley. Cover and cook on low for 6 to 8 hours. Add peas, cover and cook on high 15 minutes.

Chicken Soup

Chicken Soup

1 (14. 5 oz. ) can chicken broth (can use low-fat)
1 (14. 5 oz. ) can French-style green beans, undrained
1 (14. 5 oz. ) can diced tomatoes, undrained
1 large onion, halved and sliced very thin
2 ribs celery, sliced very thin (also include tops)
1 potato, peeled and chopped
1/2 c. fresh mushrooms, sliced very thin
1 c. carrots, julienne-sliced
1/2 c. fresh parsley, chopped (or 2 T. dried parsley)
1 T. fresh marjoram, chopped (or 1 t. dried marjoram)
1 sprig fresh thyme (or 1 t. dried thyme)
1 T. fresh sage, chopped (or 1 t. dried sage)
1 T. fresh rosemary, chopped (or 1 t. dried rosemary)
1 bay leaf
salt and pepper to taste
1 c. brown rice or long-grain rice or wild rice mixture, uncooked
1 cup leftover chicken (or turkey), chopped

Put all ingredients down to the salt and pepper in the slow cooker. Add water until within about 1 inch of the top of the slow cooker. Cook on high for 6-8 hours. Two hours before serving, add the rice and turkey or chicken. Continue cooking on high.

Barbecue Tempe

Barbecue Tempe

1 package tempe cubed (3 grain or soy)
2 Tb. brown sugar
1 Tb. molasses or honey
1/4 C. chopped onion
1 tsp. minced garlic
1 1/2 tsp. smoked bittersweet paprika
1/2 tsp. chili powder
1/2 tsp. dry mustard
1 8 oz. can tomato sauce
3 Tb. tomato paste
1 Tb. cider vinegar
1 Tb. stir crazy ( vegetarian worcestershire sauce)
fresh ground pepper

Place all ingredients in slow cooker and cook 4-6 hours on low.

Apple Strudel Recipe

Apple Strudel Recipe

10 sheets filo pastry
110 g butter, melted
250 mL fresh breadcrumbs
4 apples, peeled, cored and chopped
165 mL raisins
125 mL chopped walnuts
5 mL cinnamon or mixed spice
60 to 75 mL rum or grated rind and juice of 1 lemon
125 mL white sugar
45 mL milk
60 mL icing sugar

Brush 5 sheets of filo pastry with melted butter, placing one on top of the other. Set aside, covered with a damp tea towel. Repeat with remaining pastry sheets.
Scatter breadcrumbs over second stack of pastry. Spread with combined apple, raisins, chopped walnuts and spices. Sprinkle with rum and sugar.
Place the other stack of pastry over the fruit. Roll strudel up. Place on greased baking sheet. Brush top with milk.
Bake at 400 F (200 C) for 30 minutes. Place on serving plate and dust with icing sugar. Cut into slices. Serve warm.

Serves 8-10.

Chocolate Chip Walnut Pie

From Familyfun magazine

Foolproof Pie Shell
1/2 cup unsalted butter, softened
1/3 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon salt
2 tablespoons milk
1 cup semisweet chocolate chips
1/2 to 3/4 cup coarsely chopped walnuts
1. Prepare one Foolproof Pie Shell and, while it chills, heat the oven to 350°.

2. Cream the butter with an electric mixer on medium speed. Gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla extract and then the flour and salt until well blended. Blend in the milk (don't worry if the filling looks a little lumpy at this point) and, finally, stir in the chocolate chips and walnuts.

3. Pour the filling into the chilled shell, smoothing it with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.

4. Cool the pie on a wire rack. This pie is equally good served slightly warm, at room temperature, or chilled (for 1 or 2 hours). Makes 8 to 10 servings.

Classic Apple Pie

From Familyfun Magazine


6 to 8 apples, such as Granny Smith, Cortland, Rome, or a local variety of tart apples
Juice of half a lemon
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
Flaky Piecrust
2 tbsp. butter, cut into chunks
Milk (for glaze)
1. Heat the oven to 425 degrees. Meanwhile, show your child how to use a vegetable peeler to peel the apples. An adult (or older child who can handle a paring knife) can then core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl.

2. Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg, and flour. Toss well. Spoon the spiced apples into the lined piecrust and dot with the butter.

3. A pie's top crust is as much art as food. For a lattice style, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart. Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece. Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges. For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges. Next, cut pie dough ornaments, place on top of the pie, and cut slits in the dough to allow the steam to escape. Brush the top with milk for a glaze.

4. Place the pie in the preheated oven (lay a sheet of aluminum foil on the rack below to catch any juices). Bake for 45 minutes or until the crust is golden brown and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil.

5. Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of Cheddar cheese. Serves 8.

Apple Crumble

From Familyfun Magazine

5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbsp. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbsp. apple juice or orange juice
1. Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan.

2. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes. Makes 6 servings.

Chicken Feet with Black Bean

Category: Appetizers & Snacks
Style: Chinese

Bahan A:
500 gr cakar ayam, bersihkan, potong jadi dua
1 sdm kecap asin light
2 sdm mushroom soy sauce
1 sdm cuka beras (bisa diganti ama cuka biasa)
2 buah pekak/bunga lawang
500 ml kaldu (saya pakai kaldu seafood siap pakai)*

Bahan B:
3 batang kucai/he (English: Chinese chives)
2 buah cabe merah besar, iris tipis
3 siung bawang putih, geprak, cincang kasar
2 sdm taosi
2 sdm saus tiram
1 sdm minyak wijen
1/2 sdt lada
1 sdm mushroom soy sauce
1 sdt tepung maizena larutkan dengan sedikit air
2 sdm minyak untuk menumis

*Apabila kaldu yang dipakai tidak mengandung garam, bisa ditambahkan garam pada resep bahan kedua.

1. Lumuri kaki ayam dengan kecap asin, mushroom sauce, arak beras sampai rata, diamkan selama 30 menit. Kemudian goreng kaki ayam hingga matang.
2. Masukkan kaki ayam goreng ke dalam panci tekan (presto), tambahkan pekak, air kaldu, masak selama 15 menit, angkat. Apabila tidak mempunyai panci tekan bisa digunakan metode pemasakan dengan panci biasa tetapi waktunya akan lebih lama.
3. Panaskan minyak, tumis bawang putih hingga harum, masukkan cabai, kucai dan bumbu lainya.
4. Masukkan kaki dan air kaldu, masak hingga semua bahan matang. Terakhir masukkan larutan maizena.

Grilled Ikan Tude with Dabu-Dabu

Category: Barbecue & Grilling

Ikan Tude is what the Manadonese called for Ikan Kembung while in English it's called as Indian Mackerel. This recipe and calamansi's information are my entry for WHB (Weekend Herb Blogging) # 112, hosted by Simona of Briciole. Calamansi is widely used in culinary of Manadonese as well as Filipino's. In Winnpeg, you can find fresh calamansi at Young market on Mc. Phillips.

Thank you to mbak Rieke of Sexy Chef for the recipe. A different style of grilled ikan tude that I made, just inserted sliced shallot in the fish. I found the different between using calamansi and lime for marinating fish. No fishy smell after marinating and cooking the fish with calamansi.

375 g Indian mackerel (Manadonese: Ikan Tude; Indonesian: Ikan Kembung)
1 shallots, finely sliced
1 tbsp fresh calamansi (Indonesian: jeruk kesturi, jeruk kasturi, lemon cui, lemon cina)
salt as desired

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
6 shallots, finely sliced
6 bird's eye chillies, finely sliced
100 g tomato, diced
2 fresh calamansis (Indonesian: jeruk kesturi, jeruk kasturi, lemon cui, lemon cina), squeezed
sugar and salt as desired to season

Grilled Ikan Tude
Preheat a grill pan.

Clean fish by cleaning out the stomach cavity, removing the gills and surrounding tissue, then clean well with tap water.

Cut several deep cuts on both sides of fish. Rub fish inside and over with salt and calamansi juice. Insert finely sliced shallots into deep cuts. Let stand for 15 minutes.

Grill fish until the skin lightly golden brown.

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
Combine all ingredients for sambal.

Spice Paste For Chicken

Base Be Siap
(Spice Paste For Chicken)


225 gr shallots, peeled
125 gr cloves garlic, peeled
50 gr kencur root, peeled and chopped
60 gr laos, peeled and chopped
100 gr candlenuts
125 gr fresh turmeric, peeled & chopped
50 gr bird's eye chilies, finely sliced
50 gr chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt


Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Cool before using.

Basic Spice Paste

Base Gede
(Basic Spice Paste)

300 gr large red chili halved, seeded and chopped
100 gr garlic, peeled and chopped
75 gr ginger, peeled and chopped
500 gr shallot, peeled and chopped
75 gr laos, peeled and chopped
100 gr kencur root, peeled and chopped
175 gr fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
75 gr candlenut
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
150 ml coconut oil
250 water
¾ tbsp salt


Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.

Cool before using.

Sambal Dabo Lilang

Sambal Dabo Lilang

1 md Onion, cut into -thin strips
1 sm Tomato (ripe), -cut into small cubes
1 t Basil (fresh), -chopped fine
1 Lime rind, chopped -into tiny pieces
1/4 c Lime juice (fresh)
1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips
1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips


Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.

Christmas Crunch



2 cups white sugar
2/3 cup light corn syrup
1/2 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups crispy rice cereal
1 cup cashews

Grease one 10x15 inch baking pan.
In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.
Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

Lemon Chicken Salad


1 cup creamy salad dressing, e.g. Miracle Whip ™
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toaste

In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.


Satay Babi (Pork Satay)
By: Cook Indonesian

• 450 g boneless lean pork
• 1 clove garlic, peeled
• 2 candlenuts (kemiri), grated
• 1 teaspoon dried prawn (shrimp) paste (terasi)
• 2 tablespoon dark soy sauce
• 2 tablespoon peanut oil
• bamboo or metal skewers

• Cut pork into thin slices. Set aside
• Mix together garlic, candlenuts, dried prawn paste, soy sauce and peanut oil.
• Add pork to seasoning mixture and leave for 2 hours, permitting meat to soak up seasoning
• Thread pork onto skewers and broil (grill) over charcoal. Serve.

Pork Sate (Sate Asam Celeng)

1. Pork tenderloin or loin 600 g ( 1 lb 5 oz ) cut into 1 x 0.5 cm ( ½ x ¼ -inch ) pieces
2. Basic spice paste ( see pg 8) 125 g ( 4 ½ -oz)
3. Birds eye chillies 3-5 chopped
4. Palm sugar 1 tbsp
5. Salt a pinch
6. Bamboo or sate skewers

1. If pork is not your meat of choice replace with chicken or beef and also the respective spice paste ( see pg 8)
2. After threading 4-6 pieces of meat onto a skewer push them together so they are tightly packed at one end covering about 5 cm ( 2 inches) of the skewer.
3. Always serve sate directly from the grill to the plate never cook sates in advance as they will loose a lot of juice and with that become tough and flavourless.

• Combine all ingredients except skewers in a bowl and mix well.
• Thread 4-6 pieces of meat onto a skewer and push them together towards one end of skewer.repeat until ingredients are used up.
• Cover sate and leave to marinate in the refrigerator for 1 hour
• Grill over very hot charcoal until desired doneness is reached serve immediately.
• Whenever possible grill over charcoal so hot that it will almost burn the skewers done this way the palm sugar in the marinade will caramelize and provide added flavour.

By: Balinese Kitchen

Glutinous Rice Flour Cakes ( Lapek Bugis)

250 ml ( 1 cup) coconut milk pinch of salt 250 g ( 1 ½ cups) glutinous white rice flour 125 g ( ¾ cups) glutinous black rice flour ( see note) 2 large banana leaves cut in 25-28 squares 18 cm ( 7 in) each softened in boiling water or over a gas flame 300 ml (scant 1 ¼ cups) coconut cream

200g (2 cups) freshly grated coconut 150 g ( ¾ cup) sugar 85 ml (1/3 cup) water ½ teaspoon vanilla essence

1. To prepare the filling put the coconut sugar water and vanilla essence in a saucepan and cook over medium heat stirring constantly until the sugar dissolves and the mixture dries up about 5 minutes leave to cool.
2. Put coconut milk and salt into a saucepan and bring slowly to the boil stirring constantly allow to cool slightly combine both portions of rice four in a bowl mixing well then add cooled coconut milk and mix to make a smooth non sticky dough.
3. Take a heaped tablespoon of dough and press into a thin circle put 1 heaped teaspoon filling in the centre and bring up the sides to enclose the filling put each cake in a square of banana leaf and spoon over 1 to 2 tablespoons of the coconut cream pull the side facing you to touch the opposite side tuck in each end to form a pleat then fold the wings of each pleat towards the front of the banana leaf facing you secure with a toothpick.
4. Place cakes in a steamer and steam over boiling water until cooked about 20 minutes.

If black glutinous rice flour is not available soak 125 g black glutinous rice with water to cover for 4 hours drain then process with a little of the coconut milk to make a smooth paste combine with white glutinous rice flour in step 2.

Serves 6
Preparation time: 40 mins
Cooking time : 25 mins

By: Periplus

Stuffed Pancake Roll | Dadar Gulung



* 2 cups fresh-grated coconut
* 10 Tbs. grated Java dark brown sugar
* 1 Tbs. granulated sugar
* 1 3-inch cinnamon stick, broken in half
* ¼ tsp. salt


* 1 cup rice flour
* ½ cup cornstarch
* 1¾ cups coconut milk
* ½ tsp. salt 1 egg, beaten 3 drops green food coloring (optional) Vegetable oil

How To:


1. Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.
2. Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.
3. Remove the cinnamon stick, and set it aside.


1. Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.
2. Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.
3. Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly. Serve at room temperature. Makes 10-12 servings.

Black Rice Dessert | Bubur Pulut Hitam


* 240 g Black glutinous rice (washed & drained)
* 60 g White glutinous rice (pulut) (washed & drained)
* 7 cc Water
* 2 Pandan leaves, knotted
* 1/2 g Sugar
* Pinch of salt
* 1/2 g Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste
* 1/2 cc Thick cocnut milk Pinch of salt

How To:

1. Put rice in pot with water and pandan leaves and bring to a boil.
2. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick.
3. Add sugar and simmer for 10 minutes.
4. Add salt and thickening. Remove from heat.
5. Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.


Ingredients: 8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour, 3/4 cup thick coconut milk, 1/4 tea spoon of salt, 3 spoon suji extract, green food coloring.


* Boil coconut milk, salt, suji extract in low heat
* Beat egg yokes and egg whites and sugar
* Add food coloring
* Slowly add the coooked coconut milk, mixing it evenly.
* Butter the cake pan, put the mix inside
* Bake until done

Beef Roll

1 kilo beef flank ( whole sliced 1/2" thick )

1/4 kilo lean ground pork
1/2 kilo cooked ham, chopped
1/4 kilo mushrooms, chopped (save liquid )
2 hard boiled eggs, chopped
2 tbsp. oats, cereal or bread crumbs
1 tbsp. worcestershire sauce
1 tbsp. liquid seasoning
1/4 cup grated cheese
1 tsp. salt
1/2 tsp pepper

1 cup water and mushroom juice
1 medium onion, sliced
1 tbsp. liquid seasoning
1 tbsp. Worcestershire sauce
1/4 cup cooked ham, finely diced
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. margarine
2 tbsp. flour
1/4 cup sliced mushrooms
Flatten meat with mallet. Set aside. Mix ingredients for filling and spread on meat. Roll. Tie with string to secure. Brown in hot cooking oil. Transfer to baking pan. Add water, mushroom juice, onion, liquid seasoning,Worcester shire sauce, salt and pepper. Brush top with margarine. Cover entire pan tightly with aluminum foil and bake at 350*F for 2 hours or until tender. Meanwhile, make garnishing.

2 tbsp. butter
1 large potatoes sliced
1 medium carrot, boiled and cut in rounds
1 tbsp. parsley, chopped
1 cup whole mushrooms
Melt butter in a pan. Saute potato and carrots. Remove from fire. Place on platter and place mushrooms. Sprinkle with chopped parsley. Set aside.
When meat is ready, slice them and arrange in a platter. Pour the sauce in a sauce pan. Simmer. Thicken with flour. Add ham and mushrooms. Spoon sauce on meat slices and garnish with carrots and potatoes. Put remaining sauce in a sauce dish.

Betty Alfonso

Cabbage Soup

by Antony Worrall Thompson from Ready Steady Cook

Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins

Ingredients1 duck breast skin only 1 tbsp olive oilsalt and freshly ground black pepper1 clove garlic chopped½ shallot chopped¼ cabbage shredded50g/1¾oz red pepper diced150ml/5floz hot chicken stock

Method1. Preheat the oven to 200C/400F/Gas 6.2. Rub the duck breast with some of the olive oil and season with salt and freshly ground black pepper.3. Roast in the oven for 15 minutes until crispy then chop.4. Heat the remaining oil in a pan and soften the garlic and shallot. Add the cabbage and red pepper and cook for a further two minutes. Add the chicken stock and bring to simmer.5. Cook for eight minutes and season to taste.6. To serve, pour into a bowl and garnish with the crispy skin.
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Find out more about these ingredients and techniques:Olive oil Black pepper Garlic Stock Salt.

Slow Cooker Escalloped Chicken


* 4 skinless, boneless chicken breast halves - boiled
* 1 cup chopped onion
* 1 cup butter
* 13 cups white bread cubes, baked until slightly dry
* 1 teaspoon poultry seasoning
* 1 1/4 teaspoons salt
* 1/2 teaspoon dried sage
* 1/2 teaspoon ground black pepper
* 2 1/2 cups reserved cooking liquid from chicken
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 cup chopped celery


1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Chicken and pasta salad

Serves 6
Preparation time less than 30 mins
Cooking time 10 to 30 mins


570ml/1 pint chicken stock
2 chicken breasts100g/
3½oz pasta bows cooked and cooled
100g/3½oz canned or frozen sweetcorn
18 small cherry tomatoes, cut in half
2 spring onions, sliced finely
½ baby gem lettuce, shredded

For the dressing:

3 tbsp olive oil 1 tbsp white wine vinegar½ tsp dijon mustard (optional)
½ tsp sugarsalt and freshly ground black pepper
1 tbsp chicken stock from the poaching liquid


1. Poach the chicken for about 10 minutes in the stock, then leave to cool completely.
2. Remove the chicken with a slotted spoon and cut into bite-sized pieces (this can be prepared the night before).
3. To make the dressing, whisk together all of the ingredients (or use a hand blender).
4. Combine all the ingredients for the salad and toss in the dressing.

White Curry Jackfruit


# 1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
# 100 g melinjo leaves
# 4 bay leaves
# 1 cm fresh galangale (lengkuas), bruised
# 750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
# 10 small shallots
# 7 small cloves garlic
# 10 candlenuts
# 1 tbs. coriander seeds
# salt to taste
# a pinch of sugar


Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-paste, salam leaves and lengkuas until the jackfruit is tender.

Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.

Makes 4-5 servings.



# 3 ea Cucumber, large
# 1 ea Onion, med
# 1 ea Thai chile dressing
# 1/4 c Vinegar, white
# 1/4 c Oil
# 1/2 t Salt
# 2 t Sugar
# 1/2 t Garlic powder


Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend

Serving Size : 4

Oseng-Oseng Wortel


* 250 g (8 oz) carrots
* 4 Shallots
* 1 Clove garlic
* 1/2 Green or red chilli or
* 1 pn Of chilli powder
* 4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water
* 2 tb Vegetable oil


Did my first cooking out of my new Indonesian cookbook last night. I fixed a stir fried carrot dish to back up a pork/soy stew (originally posted by Jen Kuiper) and plain white rice. Both are very easy to fix and quite good. Here's the particulars.

These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn't sound Indonesian and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Indonesia.

Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.

Makes 2 servings.

The Ultimate Brownie

Ingredients :

8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted


Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.
Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.
** It's not required, but this is when it's very nice to own a stand mixer.

Double-Banana Bread


1/2 cups flour
1/2 cup sugar
2 teaspoons CALUMET Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/2 cups mashed ripe bananas
1/4 cup oil
1/4 cup water
1 cup chopped PLANTERS Walnuts


1.Preheat oven to 350 degrees F. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts.

2.Pour into greased 9x5-inch loaf pan.

3.Bake 55 min. to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.

Yield: 18 servings

Notes:For Easier SlicingWrap bread in plastic wrap and store overnight before cutting into slices to serve.Variation - Chocolate-Speckled Banana BreadStir 1 finely chopped square BAKER'S Semi-Sweet Baking Chocolate into batter along with the cereal and walnuts. Bake and cool as directed. Place an additional 3 finely chopped squares BAKER'S Semi-Sweet Baking Chocolate and 1/3 cup whipping cream in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir with wire whisk until chocolate is completely melted and mixture is well blended. Drizzle over loaf. Let stand until glaze is set.

Chocolate Frosted Brownies


• 1-1/3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup butter
• 1-1/2 cups unsweetened cocoa powder
• 2 cups sugar
• 4 eggs at room temperature
• 1-1/2 teaspoons vanilla
• 2 cups broken walnut pieces, lightly toasted
• ----
• 1/4 cup butter, melted
• 2/3 cup cocoa powder
• 1/2 teaspoon vanilla
• 2 cups sifted powdered sugar
• 1/4 cups plus milk


Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. With a wire whisk stir flour, salt and baking powder together. Mix well. Set aside. Melt butter. Stir in cocoa powder. Stir well. Add sugar. Beat in eggs one a time.
Stir in vanilla. Add premixed flour mixture. Mix well. Stir in walnut pieces. Bake in prepared pan for 30 minutes. Remove from oven and cool on wire rack. Ice with chocolate frosting when completely cool.

---- With second set of ingredients, over boiling water mix butter and cocoa powder. Stir in vanilla. Add powdered sugar and enough milk to make a thick, but spreadable icing. Spread on cooled brownies before icing hardens.

Kari Ikan (Fish Curry)

Kari Ikan (Fish Curry)
Serves 4 people, more for a rijsttafel

No sampling of Indonesian dishes would be complete without seafood or a curry. Syamsul and Beverley Bachri, owners of
Bachri's in Pittsburgh, Pennsylvania provide us with the perfect marriage, a fish curry, and a simple one at that.

1 Tb. oil
1 onion, sliced
1 tsp. grated fresh ginger
8 kemiri ground
1 tsp. curry powder
2 tsp. kecap manis (sweet soy sauce)
2 tsp. lemon juice
1 cup water
4 fish fillets
2 scallions, chopped

Heat oil in a wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over low
heat for 3 minutes.

Add kecap manis, lemon juice, and water, and bring to a boil. Reduce heat and simmer for about 3 minutes.

Add fish fillets in a single layer in the wok. Cover and simmer for 5 minutes on each side or until the fish is done. Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with white rice.

Greek Salad

1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped pitted Kalamata olives or other
brine-cured black olives
1 teaspoon fresh oregano, finely chopped

3 cups (loosely packed) thinly sliced romaine lettuce
1 cup cherry tomatoes, halved
1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes
1 small red bell pepper, chopped
1 small green bell pepper, chopped
½ small red onion, sliced

1 cup crumbled feta cheese (about 4 ounces)

Whisk first 4 ingredients in large bowl to blend.
Add the rest of the ingredients and toss to combine.
Season salad with salt and pepper. Serve.

Sparkling Wine Cocktail with Smashed Raspberries and Chambord

1/2 cup raspberries
3 tablespoons Chambord (black raspberry liqueur)
2 teaspoons sugar
1 half bottle Champagne or other semidry sparkling wine, chilled

Gently stir together raspberries, Chambord, and sugar in a small bowl, then macerate, covered and chilled, at least 1 hour and up to 2.
Spoon 2 tablespoons raspberries with some juice into each of 2 Champagne flutes or other glasses and slowly top off with Champagne.

Serves 2.


Nagasari is a steamed cake containing bananas , which is commonly eaten as a snack in Indonesia.


1 cup rice flour
i tbsp corn flour
4½ coconut milk
Salt and sugar to taste
250 gm bananas (half peeled and cut into pieces)
Banana leaves (for wrapping)


• Put rice flour, corn flour, coconut milk and salt into a pot and mix evenly.
Add sugar to taste.
• Heat the mixture on medium heat, constantly stirring until the mixture turns 'custard like' (very thick).
• Put a tablespoon of the mixture into cupcakes (or banana leaves) and top the mixture with a slice of banana. Steam for 10 minutes.


Kolak Pisang

Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.


1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 teaspoon of salt


- Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan
- Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava
- Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water)
- Tie knot the screwpine leaf and add it into the pan
- Add sugar, salt, palm sugar, coconut milk, and the water into the pan
- Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.


- Serve warm or cold as desired
- Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries eventho Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
- In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.


Oxtail Soup Recipe

Ingredients :

1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste

Spice (ground)

6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns


Fried shallots
Spring onions
Chopped Chinese parsley

Method :

- Put oxtail in a pan with 2 liters water and bring to the boil.
- Carefully scoop off and discard the scum floating on the surface.
- Discard the stock and replace with 2 liters clean water.
- Add chopped ginger, nutmeg and spring onion.
- Cover the pan and simmer over low heat until tender.
- Remove the tail, reserving 1 1/2 liters stock.
- Bring the stock to the boil, then add oxtail.
- Heat margarine and fry ground spices until fragrant.
- Add to the boiling stock, then add carrots and potatoes.
- Bring to the boil until the ingredients are thoroughly cooked.
- Garnish with fried shallots, spring onions, and Chinese parsley.
- Serve hot.

It`s ok.

Rujak (Spicy Fruit Salad)

Rujak (Spicy Fruit Salad)

Rujak is considered Indonesia's national salad.

1 medium-sized can pineapple chunks
2 bananas, peeled and chopped
3 green apples, peeled and chopped
1 small cucumber, peeled and sliced


1 teaspoon chili powder
1 Tablespoon dark soy sauce
½ cup dark brown sugar
2 Tablespoons lime (or lemon) juice


1.Place all fruits and vegetables into a bowl and mix thoroughly.
2.In a separate bowl, combine dressing ingredients.
3.Pour the dressing over the fruits and vegetables. Chill before serving.

Serves 4 to 6.

Steamed Egg and Coconut Milk Pudding

Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)]


2 cups brown sugar
2 Tablespoons granulated sugar
½ cup water
8 large eggs, beaten lightly
¼ teaspoon salt
¼ teaspoon vanilla
4 cups coconut milk (canned is acceptable)


1.Cook the granulated and brown sugar in water over low heat for 3 minutes, or until the sugars are completely dissolved and form a syrup; let the syrup cool.

2.Whisk in the eggs, salt, vanilla, and coconut milk.

3.Pour the mixture into a 2-quart heat-proof dish and steam over hot water for 15 minutes, or until the pudding is firm.

4.Serve warm or chilled.

Serves 8.

Indonesian Avocado Drink

Es Pokat or Es Avocad, Bali (Indonesian Avocado Drink)


5 Tablespoons sugar
5 Tablespoons water
2 avocados, peeled and pit removed
½ cup milk
1 cup chocolate milk
Ice, crushed


1.To make the simple syrup, combine the sugar and water in a small saucepan over medium to high heat.

2.Stir until clear. Remove from heat and let cool.

3.Spoon out the avocado pulp and place in a blender.

4.Add the syrup and blend to mix, then add cold milk and blend.

5.Divide the mixture between two tall glasses. Top each serving with ½ cup chocolate milk (to form a separate layer) and crushed ice.

Makes 2 servings.

Indonesia Rujak

Indonesian rujak

In Indonesia, especially among Javanese, rujak is essential part of the traditional prenatal ceremony called "Nujuh Bulanan" (literally: seventh month). Special rujak is made for this occasion, and later being served to mother to be and her guests (mostly her female friends). It is widely known that the sweet, spicy and sour taste of rujak are adored by pregnant women. The recipe of rujak for this ceremony is similar to typical Indonesian fruit rujak, with the exception that the fruits are roughly shredded instead of thinly sliced, also jeruk bali (grapefruit) is an essential ingredient which is rarely present in typical Indonesian fruit rujak.

Indonesian Fruit Rujak

The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, raw mangoes, bangkoang (jicama), cucumber, kedondong, and raw red ubi jalar (sweet potato). Sometimes Malang variants of green apple, belimbing (star fruit), and jeruk Bali (grapefruit) are added. The sweet and spicy-hot bumbu rujak (dressing) is made up of water, gula jawa (coconut sugar), asem jawa (tamarind), grinded sauted peanuts, terasi (shrimp paste), salt, cabe rawit, and red chilli. All of the fruits are sliced to bite-size, and put in the dish. The bumbu rujak or thick sweet spicy rujak dressing is poured on the fruit slices. An addition of sambal garam powder (simple mixture of salt and grinded red chilli) is put on side as the alternative for those who love a salty taste for their rujak.

Rujak Tumbuk (Rujak Bèbèk)

Another variant of Indonesian fruit rujak. The ingredients are almost the same as typical Indonesian fruit rujak, with the exception that all the ingredients, fruits and dressing are mashed together (tumbuk or bèbèk in Indonesian) in a wooden mortar. The dressing is not poured on the fruit, but already mixed together with all the ingredients. Rujak tumbuk is served in individual smaller portions on banana leaf plates called "pincuk".

Rujak Serut

Literary means "shredded rujak". Another variant of Indonesian fruit rujak. Like rujak tumbuk, the ingridients are almost the same as typical Indonesian fruit rujak, with the exceptions that the fruits is not sliced in biteable size, but shredded into rough almost paste like consistency.

Rujak Cingur

Literary "cingur" means mouth in Javanese, and indeed beside the noodle and vegetable as the main ingridients, rujak cingur also contains slices of cooked buffalo's or cow's lips. This special rujak from East Java has "meaty" taste.

Rujak Pengantin

Literary "pengantin" means bride/groom in Indonesia, this rujak also contains slices of boiled eggs, potatoes, fried tofu, pineapples, bean sprout, pickles, vegetables, roasted peanuts and has a little vinegar taste to it.

Rujak Juhi

Juhi means salted cuttlefish for Indonesian, this rujak contains fried beancurd, cuttlefish,cucumber, noodle, lettuce, cabbages, peanut sauce, vinegar, chillies, and fried garlic. It comes close with gado-gado (another Indonesian dish).

Rujak Shanghai

Named after China's most populated city, Shanghai. It's quite popular among Indonesian Chinese community in Indonesia. This varient of rujak can be found in Indonesian Chinatowns such as Glodok, Jakarta. The same as Rujak Juhi, rujak Shanghai contains seafood. Boiled and sliced gurita (octopus) and teripang (sea cucumber) is served with kangkung (some kinds of water plant commonly used as vegetable), bengkoang, and served with thick red sweet and sour sauce, mixed with pineapple juice, chilli, and granule of sauted peanuts.


Rice is a staple for all classes in contemporary Indonesia,[1] and it holds a central part in Indonesian culture: it shapes the landscape; is sold at markets; and is served in most meals as a savoury and sweet food. Rice is most often eaten as plain rice (nasi putih) with just a few protein and vegetable dishes as side dishes. It is also served, however, as ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip (rice crackers), desserts, noodles, brem (rice wine), and nasi goreng.[2]

It was only incorporated, however, into diets as either the technology to grow it or the ability to buy it from elsewhere was gained. Evidence of wild rice on the island of Sulawesi dates from 3000 BCE. Evidence for the earliest cultivation, however, comes from eighth century stone inscriptions from the central island of Java, which show kings levied taxes in rice. Divisions of labour between men, women, and animals that are still in place in Indonesian rice cultivation, can be seen carved into the ninth-century Prambanan temples in Central Java: a buffalo attached to a plough; women planting seedlings and pounding grain; and a man carries sheaves of rice on each end of a pole across his shoulders. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.[1]

Rice production requires exposure to the sun. Rice production in Indonesian history is linked to the development of iron tools and the domestication of water buffalo for cultivation of fields and manure for fertilizer. Once covered in dense forest, much of the Indonesian landscape has been gradually cleared for permanent fields and settlements as rice cultivation developed over the last fifteen hundred years.[1]

Indonesian coffee

Indonesia is currently the fourth largest producer of coffee in the world. Coffee has a colourful history, and has played an important part in the growth of the country. Indonesia is blessed with an ideal geography for coffee growing. The longitude and latitude of the country means that the island origins are all well suited micro-climates for the growth and production of coffee.


In early days, the prominent coffee under Dutch rule was Arabica. The coffee was introduced to the archipelago via Ceylon (modern day Sri Lanka). The Dutch Colonial Government initially planted coffee around Batavia (Jakarta), and as far south as Sukabumi and Bogor, in the 17th century. Coffee plantations were also established in East Java, Central Java, West Java and in parts of Sumatra and Sulawesi. Coffee at the time was also grown in East Indonesia- East Timor and Flores. Both these Islands were originally under Portuguese control- the coffee was also Arabica but from different root stocks. The coffee in Eastern Indonesia was not effected to the same degree by rust, and even today, some coffee in East Timor can be traced back to the 16th and 17th century.

A rust plague in the late 1880s killed off much of the plantation stocks in Sukabumi, before spreading to Central Java and parts of East Java. Around the turn of the century the Arabica crops were devastated by Coffee Rust, wiping out the bulk of the Dutch root-stocks. The Dutch responded by replacing the Arabica firstly with Liberica (a tough, but somewhat unpalatable coffee) and later with Robusta. This variety had a short lived popularity and was also affected by disease. The Liberica cherry can still be found through out Java, but is seldom used as a commercial crop in Indonesia. The Liberica coffee bean is much larger than either Arabica or the Robusta cherry- however it shares more in common cupping wise with Robusta.

Current status of the industry

Handmaking coffee in Sumatra, Indonesia.Robusta replaced Liberica and is still the stock crop today. It is not the coffee Indonesia is famous for, but makes up some 88% of exports from the country.

Disaster (disease and natural), World War II and the struggle for independence all played a big part in the changes that are seen in Indonesian coffee today. In the early part of the 20th century, the coffee industry was controlled by Dutch plantation owners and the Colonial government. Infrastructure was developed in East and Central Java in particular to make the shipping of commodities such as coffee as easy as possible. Prior to World War Two Central Java in particular had a very strong rail transportation system that brought coffee, sugar, pepper, tea and tobacco out of the province to the port city of Semarang. Coffee in Central Java was primarily Robusta, while the government estates (Kayu Mas, Blewan, Jampit) in East Java were Arabica. The mountain area stretching from Jember in East Java through to the port of Banyuwangi was heavily planted in both Arabica and Robusta. The Robusta growing at lower elevations, while Arabica was farmed- in plantation farming systems- at higher elevations.

After Independence the plantations throughout Indonesia either came under the control of the new government or were abandoned. Today close to 92% of coffee production is in the hands of small farmers or cooperatives.

In January 2007, The World Widlife Fund (WWF) Indonesia reported that land was illegally cleared for coffee farming in Bukit Barisan Selatan National Park on Sumatra Island. The protected park is home to endangered tigers, elephants and rhinos, and WWF predicts that these species will be extinct in a decade should the clearing and farming continue. WWF states that the illegal coffee is sold to Western companies such as Nestle and Kraft Foods.

Pepes Ikan

Pepes is cooking method of steaming the ingredients (fish, chicken, tofu, or mushroom) wrapped in banana leaves until it becomes tender, then grilling the packets. In this recipe any fresh water fish or salt water fish can be used as substitute. In restaurants serving West Java cuisine, where Ikan Pepes is always on the menu, the use of carp fish is very common.


1 kg whole fish (carp or snapper)
1 chopped tomato
1 stalk green onion
1 stalk lemongrass
5 salam leaves
50 g kemangi leaves (sweet basil)
1 tsp. sugar
2 tbl. salad oil
banana leaves or aluminum foil to wrap
Spice paste, grind the following ingredients:

2 cloves garlic
4 shallot
2 cm ginger
2 cm turmeric
50 g fresh chili pepper
5 candlenut
5 g tamarind
1/2 tsp. salt
25 cc water


1.Scale and clean the fish.
2.Take out the intestines but not the egg.
3.Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.
4.Marinade the the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.
5.Add cooking oil to the spice-paste, mix.
6.Coat fish with spice paste.
7.Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.
8.Wrap the fish in banana leaves or aluminum foil.
9.Steam with medium fire, 30 minutes. Use pressure cooker for faster cooking time and better taste.
10.Let it cool and grill the wrapped fish over charcoal fire.

Notes, tips and variations

The use of Kemangi leaves is optional.


Tapai, also tape (pronounced "tah-pay"), is a traditional fermented food of Indonesia, although present in some form throughout South-East Asia. It can be made from various starchy staple foods including grains and tubers, each giving it a distinctive taste and texture, and often a specific local name. Tapai tastes sweet, tangy, a bit yeasty, and is slightly alcoholic (or not so slightly, if left to ferment longer).

The following recipe is for a common variant called tape ketan (ketan means glutinous rice; when made with black glutinous rice, it is tape ketan-hitam).


2 cups glutinous rice (sticky rice)
4 cups water
1 cake of ragi tapai (see notes)
Optional: a couple of drops of pandan paste (to colour it green)


1.Rinse the rice and cook it in the water, unsalted. If adding pandan paste, add it now. The absorption method is usually easiest: bring the water to boiling point with the rice in it, then put the lid on the pot and turn the element or flame down to lowest possible setting and simmer for 15 minutes.

2.Allow rice to cool down to about 30°C / 86°F. To help it cool down faster, sit the pot in a basin of cold water.

3.Crumble the cake of ragi tapai over the rice and mix in well.

4.Loosely pack the mixture into a large jar, cover with a cloth, and set aside in a warm place to ferment (about 30-35°C / 86-95°F).


The tapai will ferment over the next two to four days. After about two days, it should start to show a little liquid at the bottom of the jar, and will start producing a distinctive smell of tapai. At this point, the tapai can be considered complete, although it will taste better after a couple of days kept in the refrigerator.

Notes, tips and variations

*Tapai can be made from plain white rice (tape nasi), or cassava (tape ketala, tape telor, peuyeum), or even sweet potato.

*Ragi tapai (or ragi tape) can be a little difficult to track down outside of South-East Asia, but a little persistence should help find it. The same (or very similar) product is used to ferment Chinese rice wines, and runs under the names "wine yeast", "yeast cake" and "rice cake" in Asian grocery stores. They look like crumbly little white balls, about 2-3cm (1 inch) in diameter. Just ask the shopkeeper whether it can be used to make wine. They can also be purchased on-line from some stores; try this Google search.

*The liquid that collects at the bottom is actually a rice wine, called brem. It will be very low in alcohol after only a few days, but if kept and allowed to ferment, it will become more alcoholic.

Coconut Milk

Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. In Malaysia, Brunei and Indonesia coconut milk is called santan and in the Philippines it is called gata. It should not be confused with coconut water (coconut juice), which is the naturally-occurring liquid found inside a coconut.

~Preparation~ Two grades of coconut milk exist: thick and thin. Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. Thick milk is used mainly to make desserts and rich, dry sauces. Thin milk is used for soups and general cooking. This distinction is usually not made in western nations since fresh coconut milk is usually not produced, and most consumers buy coconut milk in cans. Manufacturers of canned coconut milk typically combine the thin and thick squeezes, with the addition of water as a filler.

Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can, and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Shaking the can prior to opening will even it out to a cream-like thickness.

Once opened, cans of coconut milk must be refrigerated, and are usually only good for a few days. Coconut milk should never be left at room temperature, as the milk can sour and spoil easily.

You can make your own coconut milk by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It should not be confused with the coconut water discussed above, and has a fat content of approximately 17%. When refrigerated and left to set, coconut cream will rise to the top and separate out the milk.


Coconut milk is a common ingredient in many tropical cuisines, most notably that of Southeast Asia (especially Filipino, Burmese, Cambodia, Malaysian, and Singaporean, Sri Lankan and Thai), West African, Caribbean, and Polynesian cuisines. Coconut milk can usually be found in the Asian food sections of supermarkets either frozen or canned. Frozen coconut milk tends to stay fresh longer, which is important in dishes where the coconut flavor is not competing with curries and other spicy dishes.

Coconut milk is the base of most Thai curries. To make the curry sauce, the coconut milk is first cooked over fairly high heat to break down the milk and cream and allow the oil to separate. The curry paste is then added, as well as any other seasonings, meats, vegetables and garnishes.


Tapai or tape (both spellings commonly pronounced tah-peh), sometimes referred to as peuyeum, is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste[1] and can be used directly as a food or in traditional recipes. Tapai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice.[1][2] Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria.[1][2] Tapai is also used to make alcoholic beverages.

Ragi Tapai

Tapai is made by inoculating a carbohydrate source with the required microorganisms in a starter culture. This culture has different names in different regions, shown in the table below. The culture can be naturally captured from the wild, by mixing rice flour with ground spices (include garlic, pepper, chili, cinnamon), cane sugar or coconut water, slices of ginger or ginger extract, and water to make a dough.[2] The dough is pressed into round cakes, about 3cm across and 1cm thick, and left to incubate on trays with banana leaves under and over them for two to three days. They are then dried and stored, ready for use.

Region China Indonesia Korea Philippines Thailand
Name peh-chu ragi tapai nuruk bubod look-paeng


Ragi tapai is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and sometimes sweet potatoes. The general process is to wash and cook the target food, cool to about 30°C, mix in some powdered ragi tapai, and rest in covered jars for one to two days. With cassava and sweet potato, the tubers are washed and peeled before cooking, then layered in baskets with ragi tapai sprinkled over each layer.

The finished tapai will taste sweet with a little alcohol, and can be consumed, or left for several days more to become sour.


Batik (Javanese-Indonesian-Malay pronunciation: [ˈba.teʔ], but often, in English, is [ˈbætɪk] or [bəˈtiːk]) is an Indonesian word and refers to a generic wax-resist dyeing technique used on textile. The word originates from Javanese word "amba", meaning ”to write” and the Javanese word for dot or point, "titik."

It is known to be more than a millennium old, probably originating in ancient Egypt or Sumeria. There is evidence that cloth decorated through some form of resist technique was in use in the early centuries AD.[citation needed] It is found in several countries later in West Africa such as Nigeria, Cameroon and Mali, or in Asia, such as India, Sri Lanka, Bangladesh , Iran, Thailand, and Malaysia, but the most popular are in Indonesia. The art of Batik reach its highest achievement in technique, intricate design, and refined aesthetic in Java, Indonesia. The island of Java itself is famous and has been well known for its exquisite batik for centuries, particularly in places such as Yogyakarta, Solo, Cirebon, and Pekalongan.


Batik has been both an art and a craft for centuries. In Java, Indonesia, batik is part of an ancient tradition, and some of the finest batik cloth in the world is still made there.

Contemporary batik, while owing much to the past, is markedly different from the more traditional and formal styles. For example, the artist may use etching, discharge dyeing, stencils, different tools for waxing and dyeing, wax recipes with different resist values and work with silk, cotton, wool, leather, paper or even wood and ceramics.

Batik is historically the most expressive and subtle of the resist methods. The ever widening range of techniques available offers the artist the opportunity to explore a unique process in a flexible and exciting way.


Melted wax is applied to cloth before being dipped in dye. It is common for people to use a mixture of bees wax and paraffin wax. The bee's wax will hold to the fabric and the paraffin wax will allow cracking, which is a characteristic of batik. Wherever the wax has seeped through the fabric, the dye will not penetrate. Sometimes several colors are used, with a series of dyeing, drying and waxing steps.

Thin wax lines are made with a canting needle, a wooden handled tool with a tiny metal cup with a tiny spout, out of which the wax seeps. Other methods of applying the wax onto the fabric include pouring the liquid wax, painting the wax on with a brush, and applying the hot wax to precarved wooden or metal wire block and stamping the fabric.

After the last dyeing, the fabric is hung up to dry. Then it is dipped in a solvent to dissolve the wax, or ironed between paper towels or newspapers to absorb the wax and reveal the deep rich colors and the fine crinkle lines that give batik its character.

The invention of the copper block or cap developed by the Javanese in the 20th century revolutionised batik production. It became possible to make high quality designs and intricate patterns much faster than one could possibly do by hand-painting.

Indonesian batik used for clothing normally has an intricate pattern. The traditional ones carry natural colors while the contemporary ones have more variety of color. Some batik may be mystic-influenced, but very rarely used for clothing. Some may carry illustrations of animals and people.

Malaysian batik used for clothing emphasizes the bright color arrangements more than the patterns.

Indonesian Gallery

Bali Satay

Bali Satay


- 350 gr beef
- 1/2 coconut
- 3 pieces of garlic
- 4 pieces of red chili peppers
- 1 spoon brown sugar
- 10 gram corriander
- 10 gram kencur
- 1 lime
- galanga
- 1 teaspoon shrimp paste, salt and pepper


* Shred beef, shred coconut
* Slice garlic and brown it.
* Heat shrimp paste a little bit
* Get lime juice
* Mix garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste with a blender
* Mix evenly with beef and coconut and the spice mix above add salt, pepper, and orange juice
* Form thumb-sized pieces from this mix, and stick each on a skewer
* Barbecue until done




- 250 gr flour
- 70 gr butter
- 1 egg
- 2 pieces of chicken legs
- 100 gr carrot
- 50 gr scallions
- 4 pieces of shallots
- 2 pieces of garlic
15cc sweet soy-sauce
- 200 gr bread crumbs and salt


* Mix 1/2 of the egg with flour and butter
* Form thin layer of squares - for wrappers
* Remove the bones from the chicken legs, cut into small pieces
* Skin carrots, boil until half done, and cut into tiny pieces
* Cut scallions into tiny pieces.
* Grind shallots and garlic.
* Heat pan with butter. Put in shallots and garlic.
* In a couple of minutes, put in chicken
* Stir a little bit, and put in carrots, scallions
* Mix evenly.
* Add salt and pepper to taste, add sweet soy-sauce.
* Cook until chicken is done.
* Put 1 spoon of the result above into each square.
* Wrap it.
* Dip it in the 1/2 egg left, pour flour.
* Heat oil in a pan.
* Deep fry the risoles on medium heat until golden brown.
* Serve with hot chili pepper.

Sambal Balado


2 lbs beef round steak or boneless chuck
2 cups water
7 tbs peanut or corn oil
1 cup thinly sliced onions
10 cloves garlic, peeled and sliced thin
3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)
or use hot chili sauce
Salt to taste
1 cup cubed ripe tomatoes


1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce
heat to low and simmer for 20 minutes. Discard water and cool beef
until it can be handled. Slice beef as thin as possible, then cut
into 2-inch squares. Let drain in a colander for about 10 minutes
before drying with paper towels.
2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.
Add beef slices and fry for 5 minutes, or until beef is brown and
dry. Remove and set aside.
3. Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic
for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.
more. Add beef anf stir-fry for 5 mins to coat slices and
distribute flavors.
4. Serve immediately with rice (to reduce spiciness) and a cucumber/
vinegar salad.

Serve 4 as a main dish or 8 as a side dish.

Ice Cendol

Es Cendol

It is a popular Indonesian Cold Dessert that people who have
visited Indonesia usually miss a lot. :)

Ingredients: (6 servings)

One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)
One can of coconut milk, preferrably one made for dessert
1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)
Ice cubes
Cold Water


1. Thaw the 'Banh Lot' in cold water, rinse once or twice afterwards
2. Boil the coconut milk with coconut sugar until they are completely
mixed together
3. In an individual serving glass (or dessert bowl), put in:
- 3 to 4 tbs. of Banh Lot
- 4-5 tbs of the mixing of coconut milk and coconut sugar
- add cold water (1 tbs) and ice cubes (can be crushed, if wanted)
4. Serve immediately, more of the ingredients can be added to taste.
Banh Lot is a Vitnamese food (but I found it taste similar to
the 'cendol' of Indonesian. It is a frozen product, hence found in
the freezer section. In the US, it is made by "Sincere Orient Foods Co."
in El Monte, Calif.

The coconut milk & coconut sugar can also be found at Oriental markets.

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