Thursday, October 11, 2007

sambal with grilled shrimp

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

there are many kind of sambal in indonesia, range from easy to make to sophisticated complex sambal. here I found recipe to make a sambal with a grilled shrimp, I haven't done it my self but it looks quite interesting.


 



  •  1  cup   sweetened flaked coconut

  • 6 serrano peppers, seeded,deveined,chopped

  • 1 1/2 teaspoons anchovy paste

  • 2 cloves garlic

  • 5 tablespoons lime juice

  • 1 lb shrimp, peeled and deveined


 



  1.   In a food processor, whirl cocount, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.

  2.    Rinse and drain shrimp.

  3.    Thread onto 4 flat metal skewers (10 to 14 in.) Brush shrimp with paste.

  4.    Be sure to reserve some for serving.

  5.    Place shrimp on a BBQ grill over a solid bed of medium-hot coals or on a gas grill set at medium hot (can hold hand at grill level for no more than 3 seconds); close lid on grill.

  6.     Cook shrimp, turning once, until bright pink but still moist (about 2 minutes a side).

  7.     Serve with reserved sambal paste.


take from http://recipezaar.com


 

avocado smoothies

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

Avocado or alpukat for indonesian people is one of health fruit. it contain at least 25 nutrienst including fiber, potassium, vitamin E, B and folic acid. I ussualy take an avocado smoothies when I lazy to have a dinner.


I ussualy just put a milk an avocado in it, but for you that need more sophisticated recipe here I found one on http://www.indolists.com


Ingredients:


• 4 ripe avocados (10 oz/300 g each)


• ¼ cup (60 mL) sweetened condensed milk, cream or evaporated milk


• 1 tablespoon freshly squeezed lime or lemon juice


• 3 cups ice cubes


• Cocoa powder or chocolate syrup (optional)


• 1 portion Palm Sugar Syrup


 


Preparations:


• Peel and pit the avocados, then cut the flesh into cubes and set aside


• Make the Palm Sugar Syrup


• Place all the ingredients, except the cocoa powder or chocolate syrup, in a blender and puree until smooth. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate syrup on top if desired


 


 

Tuesday, October 9, 2007

Tempe Goreng (fried Tempeh)

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

Description    


Ingredients



  •     1 Clove Garlic -- finely chopped

  •     1 Teaspoon Salt

  •     1/4 Pound Tempeh -- julienned

  •     1/4 Cup Oil -- for frying

  •     2 Medium Hot Chili Peppers -- sliced

  •     1/4 Teaspoon Shrimp Paste

  •     1 Small Tomato -- chopped


 


Directions



  1. Mix together the garlic and salt.

  2. Rub this into the tempeh.

  3. Set aside for 15 minutes.

  4. Heat oil in skillet and fry over moderate heat for 3 minutes or until browned.

  5. In food processor, blend chiles, shrimp paste and tomato to form a paste.

  6. Pour paste over tempeh and serve.


 


taken from http://recipes.wuzzle.org


Serves 4

Monday, October 8, 2007

Visit Indonesian drink : Es cendol

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

Ingredients: (6 servings)



  1. One pack (12 oz.) of frozen "BANH LOT" (available at oriental store)

  2. One can of coconut milk, preferrably one made for dessert

  3. 1/4 lb. of Coconut sugar or "Gula Jawa" (brownish colored)

  4. Ice cubes

  5. Cold Water


Instructions:



  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:

    1. - 3 to 4 tbs. of Banh Lot

    2. - 4-5 tbs of the mixing of coconut milk and coconut sugar

    3. - 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.


source : http://indonesian-food-recipes.blogspot.com/2006/10/es-cendol-indonesian-cold-dessert.html

Tuesday, October 2, 2007

Top 5 Nasi Goreng Topping

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

Indonesian version of fried rice is called nasi goreng. Basically it has similarities with any other fried rice,it is made from cold rice which has already been cooked by boiling. The wok is heated until it starts smoking, with some oil. Rice is stirred quickly and uniformly to prevent burning, and to coat the rice grains with oil to prevent sticking. After 1-2 minutes the rice is flavored to taste and stirred thoroughly, then the other ingredients are added.


So what' make the different, in Indonesia it is cooked with sweet soy souce, and also add some garlic, shalot and salt, also to make it much I say much2 better put a lot of chilly in it :).  you can eat your nasi goreng plain or add some topping,


here's my top 5 nasi goreng topping



  1. Plain Egg
    Good for break-fast since it's easy to make but also has a enough calory to get you going

  2. Fried Chicken
    chicken is nice, put that in your nasi goreng ... excellent!!!

  3. Anchovy
    salty plus chilly.....

  4. Corned Beef
    this one is only to satisfied my hunger on meat.

  5. Seafood
    best for value and price :)


and honorable mention to eat nasi goreng with kerupuk.

Monday, October 1, 2007

How to make coconut oil by hand

Indonesia Traditional Recipe, food Recipe for engineer, food recipe for busy people, cooking recipe for clueless, resep masakan, resep makanan,indonesia recipe, vietnamese recipe, thailand recipe, asian recipe, japanese recipe

a lot of indonesian food contains coconut oil to make it more tasty, you can buy pre-package coconut oil, but what's more better coconut oil that is made by our own hand :)


There are two types of fresh coconut milk. Thick or first pressed milk. And thin or second pressed milk. To make “extra virgin coconut milk” or EVCO as I now call it, you have to buy a mature coconut (generally those that are just brown husk outside), and have the man at the market grate it. If your home still has one of those neat grating contraptions, then grate it yourself. For every grated coconut, add one cup of lukewarm water (not hot) and start squeezing to extract the milk. Keep going until the liquid is nice and thick. Strain through a fine sieve and if you are particular about gata1removing all coconut bits and solids, pass through a cheesecloth. The bits and solids can alter the texture of your cooked dish. I happen to think they are fine but others might want really smooth coconut milk. This first pressing yields a nice milk that is NOWHERE near as thick and viscous as canned milk. Generally, you can thicken it further by boiling it down. The squeezing is rather cathartic, a good replacement for punching a dummy. You can squeeze the grated coconut from several nuts at the same time. Set aside the EVCO.



From the SAME grated coconut, add 1.5-2.0 cups of lukewarm water and start squeezing again until you have extracted the remaining milk. gata2This process yields a thinner milk that is typically used at the beginning of the cooking process for recipes with coconut milk or gata. The EVCO is added to the dish at a later stage. Make your coconut milk and use it soon after you squeeze it. While I almost always encourage people to use the fresh alternative, this is not possible in areas where you don’t have geriatric coconuts readily available (think Juneau, Alaska or Paris, France for example) and you must resort to canned alternatives. Some canned alternatives are pretty good, but they do tend to be thicker than fresh coconut milk and you just have to adjust your recipes. I find canned coconut milk an excellent way to shortcut a decent shrimp or chicken curry recipe. At least now you know how to do it from scratch if you have to.



Source:
Asian Recipe