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.
Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)]
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
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.
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".
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.
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.
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.
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).
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, 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.
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.
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.
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 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
2 cm ginger
2 cm turmeric
50 g fresh chili pepper
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 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 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. 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. Tapai is also used to make alcoholic beverages.
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. 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. 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.
- 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
- 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.
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
4. Serve immediately with rice (to reduce spiciness) and a cucumber/
Serve 4 as a main dish or 8 as a side dish.
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)
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
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.
Find great prices on similar books
Indonesian Street Food Secrets
Singaporean, Malaysian & Indonesian Cuisine
1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying
1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.
Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.
Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.
Allow the chicken to dry a little then heat oil for deep frying.
Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.
Serve with sliced cucumber and thin carrot strips as a garnish
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
3 cloves Garlic
1 teaspoon Peppercorns
Chopped Chinese parsley
- 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.
- 150 gr. tahu
- 75 gr. tauge
- 75 gr. peultjes
- couple of brushwood selderie
- bit leek
- 2 eetlepels shredded onion
- 2 shredded teentjes garlic
- 2 eetlepels of ketjap
Dry the tahu with kitchen paper and cut it in cubes of 1 cm. Barge them slightly brown in, approx. 5 minus clears oil on high fire. Obtain them from the pan. By the leek and selderie. Fruit onion, garlic and leek 2 minutes in a beetje oil. A cup does water the tahu and the peultjes. It lets cook 5 minutes softly. Joint then selderie, tauge, ketjap and salts to taste and cook once more 2 minutes. Let cool down the Court and at least a half hour to stand.
20 shallots, peeled and sliced
12 red chilies, seeded and sliced (be cautious!)
8 cloves garlic, peeled and sliced
1 tsp. salt
1 Tbs. dried shrimp paste (terasi), toasted
1 Tbs. lime juice
1 cup oil
Heat oil over medium high heat.
Sauté all ingredients except for the lime juice for approximately 2-3 minutes.
Cool, then add the lime juice.
Note: Keeps up to 1 week or longer if refrigerated.
3 cups deep-fried peanuts
4 cloves garlic, peeled and bruised
12 bird's eye chilies, sliced
3 inches kencur (like galangal), peeled and choped
3 kaffir lime leaves
½ cup sweet soy sauce
2 tsp. salt
6 cups water
1 Tbs. lime juice
Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.
Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
Stir in lime juice just before use.
Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.
15 red chilies, sliced and seeded
2 Tbs. dried shrimp paste
2 medium-sized tomato, chopped
2 small shallots, peeled and sliced
2 cloves garlic, peeled and bruised
2 Tbs. oil
1 tsp. sugar
1 Tbs. salt
1 Tbs. lime juice
Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes.
With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients.
Note: Keeps up to 1 week or longer if refrigerated
2 Stalks lemon grass
2 tsp Tamarind
1/2 cup Boiling water
1 Handful coriander leaves
3 Cloves garlic
1 tbs Fresh galangal
2 To 3 birdseye chillies, -seeded
1 t Blachan
1 t Tumeric
Salt and pepper to taste
3 tbs Oil
2 cups Coconut milk
Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.
Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.
In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.
Name Banana Cake
Category Desserts, Cakes & Pastries, American, African
Serves/Yields 1 loaf or 1 9x9 inch layer
Prep. Time 15 minutes
Cook Time 35-45 minutes
When I have a banana that has over ripened, I peel and mash it and throw it in the freezer. When I have enough I make a double recipe of this cake.It's great with cream cheese frosting.Banana cake originated in Africa and is another Southern favorite. If it gets stale, use it to make banana bread pudding!
1 1/4 cups granulated_sugar
1/2 cup soft butter
1 tsp baking_soda
1/4 tsp salt
4 Tbsps sour_cream
3/4 cup pecans or walnuts, chopped (optional)
1 cup very ripe banana, mashed
1 1/2 cups pastry or cake_flour
1 tsp vanilla_extract
Pre heat oven to 350 degrees.Grease a 7-1/4 x 11-1/4 x 1-1/2 inch loaf pan or a 9X2X9 inch square pan and set aside.
With an electric mixer, cream butter and sugar until light and fluffy. Break eggs into a bowl and lightly beat them.
Step: 2 Add eggs to sugar and butter mixture, stirring lightly to mix.
Combine baking soda and sour cream and add to the creamed mixture.
Beat well, then add bananas, flour, salt and vanilla, stirring gently or mixing on low speed a few minutes.
Step: 3 Bake for 35-45 minutes or until a toothpick inserted in the center of the loaf comes out clean.
For a banana layer cake, double the recipe and bake in two ten inch round pans.
This cake is good with cream cheese frosting.
All Butter Pie Crust
Name All Butter Pie Crust
Category Cakes & Pastries, American
Serves/Yields 1 single crust
Source Kates own
Prep. Time 10-15 minutes
Cook Time 15-20 minutes for single crusts pie
This is a delicate, flaky crust, perfect for cream pies but also great for fruit and savory pies. I use this crust for my Tourtiere-Canadian Meat Pie.
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
3 to 4 tablespoons cold water
Combine flour and 1/8 teaspoon salt in small bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball and flatten slightly.Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge.For a pre baked crust, prick bottom and edges of crust with a fork, or use pie weights. Bake in a 325 degree oven for about 15 minutes, or until lightly browned.
Situated in the Borobudur district of central Java, this Buddhist temple is an architectural wonder of the world. Its construction was started in 778 CE by the Sailendra ruler Vishnu and was completed during the reign of his grandson, Samaratunga, in 824 CE. It became the central point in legitimizing Sailendra rule. Borobudur was selected to be the Mount Meru (mythical mountain at the center of the world) of the kingdom and a miniature cosmos was built and dedicated to Buddha. The site was abandoned for centuries and was buried under volcanic ash and vegetation until the beginning of the nineteenth century, when it was cleared. The Dutch began its restoration in 1907.
Representing the nine previous lives of Buddha, nine stone terraces were carved out of a rounded hill. With a height of 42 meters, an area of 15,129 square meters, and 504 Buddha statues, the whole structure resembles the sacred flower of Buddha, the lotus. A large bell-shaped stupa crowns the center. Although Indian in conception, the Borobudur temple reflects the best tradition of Javanese artists carving beautiful Buddha icons and modeling indigenous sculptural patterns. It represents the highest genius of the Sailendra period and is testimony to the Javanese artistic temperament.
Coomaraswamy, Anand K. (1972) History of Indian and Indonesian Art. New Delhi: Munshiram and Manoharlal.
Gomez, Luis, and Hiram W. Woodward, Jr. (1981) Borobudur: History and Significance of a Buddhist Monument. Berkeley and Los Angeles: University of California.
Borobudur is a Buddhist stupa related to the Mahayana tradition, and is the largest Buddhist monument on earth. It is located in the Indonesian province of Central Java, 40 kilometers (25mi) north-west of Yogyakarta. It was built between 750 and 850 CE by the Javanese rulers of the Sailendra dynasty. The name may derive from the Sanskrit "Vihara Buddha Ur", which can be liberally translated as "the Buddhist temple on the mountain". It is one of the most popular tourist attractions in Indonesia.
Buddha in an open stupa, BorobudurBorobudur is built as a single large stupa, and viewed from above takes the form of a giant mandala. The foundation is a square, 118 metres on each side. It has eight levels, of which the lower five are square and the upper three circular. This is said to be a map of the cosmos as conceptualized by the Buddhist philosophers of the time. The upper level features seventy-two small stupas surrounding one large central stupa. Each stupa is a bell shape pierced by numerous decorative apertures. Statues of the Buddha sit inside the pierced enclosures.
Borobudur is still a place of prayer and pilgrimage. Pilgrims circumambulate each level seven times in a clockwise direction. The stupas on the topmost level contain statues of the Buddha in various poses. According to local folklore, touching each Buddha through the holes in the stupa wall brings good luck.
Borobudur is built as a single large stupa, and viewed from above takes the form of a giant mandala. The foundation is a square, 118 metres on each side. It has eight levels, of which the lower five are square and the upper three circular. This is said to be a map of the cosmos as conceptualized by the Buddhist philosophers of the time. The upper level features seventy-two small stupas surrounding one large central stupa. Each stupa is a bell shape pierced by numerous decorative apertures. Statues of the Buddha sit inside the pierced enclosures.
Borobudur is still a place of prayer and pilgrimage. Pilgrims circumambulate each level seven times in a clockwise direction. The stupas on the topmost level contain statues of the Buddha in various poses. According to local folklore, touching each Buddha through the holes in the stupa wall brings good luck.
The volume of this massive andesite monument is approximately 56,000 m³. The stupa is formed of some 2,000,000 stone blocks. Archaeologists estimate that construction may have taken forty years.  The logistics involved in assembling and feeding the huge work force necessary to complete the construction must have been daunting.
Some researchers say that during construction Borobudur experienced a landfall that threatened the entire building. To prevent the whole monument from collapsing, the Kamadhatu level was closed and made into a new base that holds Borobudur steady. 
In the 1940s, the Dutch artist Nieuwenkamp suggested that Borobudur in fact represented the Buddha on a lotus leaf, and that thus had likely been built on a lake. In 1949, geologists found clay sediments near the site, which they interpreted as a remnant of a lake bed. They suggested that the lake may have been created by the eruption of a nearby volcano, Mount Merapi, either circa 1006 CE or much earlier. However, it was not at all clear whether the lake dried up before the stupa was built, or the site pre-dated a lake, which was an accident of nature.
More recent research indicates that a lake existed in the area as recently as between the 12th and 14th centuries, validating the earlier supposition that Borobudur was built as an aquatic lotus symbol, seen as floating on the adjoining lake.
Scholars think that this massive monument is actually a gigantic textbook for illiterate Buddhists. As they performed their pilgrimage and circumambulated the monument, they passed walls ornamented with reliefs illustrating the life of Buddha Shakyamuni and the principles of his teaching.
The three levels of the monument are said to represent Kamadhatu (the world of desire), Ruphadhatu (the world of forms), and Arupadhatu (the world of formlessness).
The Kamadhatu level was later enclosed, possibly to stabilize the structure. According to an early manuscript attributed to the sage Karmavibhangga, there were 160 relief panels on this first level. They depicted the world of passion and desire, and the inevitable results of passion, according to the laws of karma. The first 117 panels show various actions leading to one and the same result, while the other remaining 43 panels demonstrate the many results that follow one single effect. A few panels can still be seen on the southeast corner of the monument.
Reliefs on the Rupadhatu level illustrate stories found in the Lalitavistara, Jataka-Avadana and Gandavyuha.
120 panels, based on the Lalitavistara, tell the story of Shakyamuni or Siddhartha Gautama, the Buddha of history.
Some panels tell stories from the Jataka tales, folklore about Shakyamuni's previous lives. Stories are told of his lives as a god, king, common man, or even an animal. He is said to have lived as a lion, deer, monkey, swan, turtle, etc. In every incarnation, Shakyamuni was noble and compassionate. These stories illustrate the Buddhist precepts in homely fashion.
Some panels tell the story of Sudhana, who wandered seeking wisdom.
The last level of existence, Arupadhatu or formlessness, is represented by the three circular terraces that top the monument. There are no reliefs on the three circular terraces. When built, they displayed only life-size statues of the Buddha, either inside the stupas or in niches in the walls. Many of these statues are now missing or damaged; many are thought to have been looted.
Rediscovery and recent history
For centuries, Borobudur lay hidden under layers of volcanic ash and jungle growth. The facts behind the desertion of this magnificent monument still remain a mystery. In the middle of the 20th century the scholarly theory was that famine caused by an eruption of nearby Mount Merapi forced the inhabitants of Central Java to leave their lands and monuments behind in search of a new place to live. The eruption in question took place in c. 1006, however, and most scholars now believe that the centre of Javanese power moved from the area of Borobudur to the valley of the Brantas as early as 928. The real cause of desertion of the site thus remains a mystery.
In the 18th century only the uppermost terraces would have been partly discernable. Dutch colonials on their way to the Javanese court passed other monuments, but no mention was made of Borobudur. Borobudur was rediscovered in 1814 by Lieutenant-Governor Sir Thomas Stanford Raffles during the English occupation of the island at the time of the Anglo-Dutch Java War. During his visit in Semarang, he received a report indicating the discovery of a hill full of many carved stones. The Dutchman H.C. Cornelius was dispatched into the area to investigate; Cornelius spent a month and a half with 200 men conducting a preliminary clearing of the monument. His work was continued by others between 1817 and 1822. From 1835 onwards the upper portions were cleared and the monument was for the most part visible. From 1849-1853 the artist F.C. Wilsen was commissioned to make drawings of all of the reliefs. His work was reproduced in the first Borobudur monograph of 1873, published by the director of the museum of antiquities in Leiden Dr C. Leemans. In 1873 the then well known photographer Isidore van Kinsbergen photographed the site. The structural condition of the complex remained so unstable that in 1882 the chief inspector of cultural artefacts recommended that Borobudur be entirely disassembled, with the reliefs placed in museums.
Appreciation for the site developed slowly, though reliefs, Buddhas, and ornaments were routinely removed by thieves and souvenir hunters. Stories are also told of cavalrymen from Magelang sharpening their sabres on Dhyani-Buddha's and of officers finishing their dinners with charges of the sacred site. The King of Siam, visiting the governor in 1886 passed through on his travels; he either took or was given eight ox carts containing irreplaceable statues and ornaments including the only large "temple guardian".
The first great restoration was carried out from 1907-1911 by then Captain/Major of engineers Theodoor van Erp. As a young officer he was stationed in Magelang and in 1900 became a member of the so-called Borobudur Commission. The restoration was a great success and drew widespread acclaim as it used anastylosis, a methodology never before used on such a scale and for which no guidance existed. At first glance Borobudur had been restored to its old glory.
Due to the limited budget the restoration had been primarily focused on improving drainage and structural restoration. Long term survival of the monument would require significant and expensive additional work. Borobudur is built on a hill, and tropical rains cause the site to function as a sponge which causes the stupa to continuously tend to collapse and sink; the reliefs are thus also continuously attacked by mosses and vegetation.
Complete disassembly, strengthening of the hill, and reconstruction appeared to be the only solution. In the period 1973-1984 this massive restoration was carried out under the guidance and financing of UNESCO. The monument has since been listed as one of UNESCO's World Heritage Sites.
On January 21, 1985, the temple suffered minor damage due to a bomb attack.
The creation of facilities for domestic and international tourism around the current 'park' has been controversial. Public comment has even been made by park authority employees, as the numbers of tourists is starting to cause excessive wear to the stone paths.
On 27 May 2006, a magnitude 6.2 earthquake struck the south coast of Central Java, causing severe damage and casualties to the nearby city of Yogyakarta. Initial reports, however, suggest that Borobudur, which was some distance from the epicentre, remains undamaged.
Category Asian, Meats
Serves/Yields 4 servings
Prep. Time 30 min plus marinade time
Cook Time 25 to 30 minutes
These ribs are delicious! The cooking time depends on how meaty the shortribs are and I tend to cook them a little longer than the recipe states.
4 lb lean beef short ribs
2/3 cup Green_onions ,thinly sliced
1/2 cup Soy_sauce
1/2 cup Water
1/4 cup sesame_oil
2 1/2 Tbsp Brown_sugar; packed
1 1/2 Tbsp Sesame_seeds; toasted, crushed
1 tsp Garlic,crushed
1 Tbsp Fresh ginger; grated
1/2 tsp Ground red pepper such as cayenne
1/8 tsp Fresh ground Szechuan pepper
Fresh mild red chili peppers
Step: 1 Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns. Place beef short ribs and marinade in plastic zip lock bag or utility dish, turning to coat.
Step: 2 Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, turning occasionally. Remove ribs from marinade; reserve marinade.Bring marinade to a boil in a saucepan and cook for about 8 minutes, stirring constantly. Place ribs on grill over medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on marinade. Cover and continue cooking 5 to 6 minutes or until desired degree of doneness. Place ribs on platter; garnish with chili peppers, green onions and radish rose.