Risoles

1. 70 gr butter
   
2. 1 egg
   
3. 2 pieces of chicken legs
   
4. 100 gr carrot
   
5. 50 gr scallions
   
6. 4 pieces of shallots
   
7. 2 pieces of garlic
   
8. 15cc sweet soy-sauce
   
9. 200 gr bread crumbs
   
10. salt
    

Direction:

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

I found a nasi uduk recipe

Serves 3

• 500 g rice, wash and strain off the water
  
• 850 ml coconut milk
  
• 1/2 tsp salt
  
• 2 salam leaves
  
• 1 lemongrass
  

1. Steam rice until half-cooked.
   
2. Put coconut milk, salt, salam leaves and lemongrass into a saucepan, bring to boil.
   
3. Add steamed rice of 1 into 2, cook until the coconut milk evaporates.
   
4. Put 3 back to a steamer and steam until well-cooked.
   - Serve with fried emping or fried shallots and sambal.

• 300ml Fresh Milk with or sugar water if you don't like milk.


• 400g Cubed Mango


• syrup if your mango is sour

The Method

1. Just blend all together with some ice cubes if you wish.


2. Top with more mango cubes.

Ingredients

1. 1/2 cup(s) egg substitute


2. cooking spray

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 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

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

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

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.

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 removing 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. This 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.

Sambal Goreng Ati Ampela

This one is  my favourite, tasty spicy food.

Ingredients:

• 4 pairs of chicken's livers and gizzards


• 5 pieces of shallots


• 3 pieces of garlic


• 5 pieces of red chili peppers


• 4 cm lengkusa


• 10 gr shrimp paste


• 1 cup of coconut milk


• 1 board of petai, salt and pepper

Direction:

1. Cut liver and gizzards into bite sized pieces


2. Skin shallots and garlic.


3. Brown shrimp paste


4. Grind finely shallots, garlic, red chili peppers, shrimp paste


5. Brown these spices and galanga, mix them evenly


6. Add liver and gizzard pieces, and salt and pepper to taste


7. Mix evenly and add coconut milk, let it simmer for 3 minutes.

PECEL LELE RECIPE

the ingredient

• 4 medium catfish..clean it


• oil to fry

Blend:

• 1 tbs of ketumbar/ coriander seed


• 2 cm of kunyit/ curcuma domestica


• 1 garlic


• 1/2 tbs of salt

garnish: tomato, cabage-letuce, ocimum basilicum/ kemangi, poh-pohan leaf(only in indonesia)

sauce( blend):1 big tomato, fried peanuts as you need, garlic+ shallots+ chilly as you need ( fry it first), salt, sugar, royco/knoor/ magi chicken.

how to:

1. first after clean the catfish then mix the fish with the blend ingredient. Wait untill the blend ingredient penetrate into the fish about a half hour/ 30 mnt.


2.  fry the fish in to the pan


3.  dry it from oil


4.  put in the plate with the garnish. put the sauce on the fish if you like. eat with the rice. Happy eating:)

!!to make the sauce warm, you can warm it in the pan or in the microwave.

Recipe for Beras Kencur (another Indonesian tradional drink). it help your help and good as refreshment drink

Ingredients:

• Rice 11/2 ounce


• Kencur (galingale) 11/2 ounce


• 6 Cardamoms


• Ginger 1/2 ounce


• 2-3 limes


• Tamarind 1/2 ounce


• Brown sugar 1/2 kg


• Some sugar


• Salt


• 4 litre of water

Directions:

1. Cook water along with brown sugar and tamarind, cook till boiled while stirring well. Afterwards, finish it, add some salt, let them cool and then refine.


2. Wash ginger and galingale till well, peel them, then chop.


3. Wash the chopped ginger, galingale and cardamom with hot water, then blend with some fresh water. If they have been blended well, refine for taking the juice, and add directly into the tamarind-brown sugar mixture. Stirr till well.


4. You can serve it directly, but better if you store the mixture into dry and hygienic bottles, then keep in the refrigerator.

source http://bambangpriantono.multiply.com

I have a lunch in a place that served Banyumas-an food, One of the main course is Sroto, you can hava Sroto with chiken, or Sroto with a beaf. Instead order Sroto, I order Lontong Opor Ayam or you can call it Javanese braised chicken in coconut milk, since I want have a lunch that's light but still tasty enough.

My choice was not wrong. Many food that have a coconut milk has heavy taste, but not this one, my lontong opor ayam still very light and yet quite tasty enough. and as a bonus, the chily souce (or sambal) is quite good, remind me of my home though

The picture is not the one I eat, but quite resemblence enough :).

So how' much for one portion Opor Ayam, I only spent Rp. 12.000,- with tea as my drink.

now , back to work

For several weeks, I got an oatmeal for breakfast. I choose oatmeal to lower my body weight (yes I confess right now that I am overweight). And I get bored with the plain oatmeal taste, so today I look up for some oatmeal recipe.

here's I found some breakfast recipe from http://mrbreakfast.com , and it got many2 oatmeal recipe. Here's my 2 favourite.

Banana Orange Date Oatmeal

    * 2 cups orange juice

    * 1 cup water

    * 1/4 ts salt (optional)

    * 1/8 ts ground nutmeg

    * 1 and 1/2 cup oatmeal; uncooked (do not use instant)

    * 3/4 cup chopped dates or raisins

    * 1 medium ripe banana; mashed

In medium saucepan, bring juice, water, salt and nutmeg to a boil. Sir in oatmeal and dates or raisins. Return to boil, reduce heat. Cook 1 minute for quick oatmeal or 5 minutes for old-fashioned oatmeal, stirring occasionally. Stir in banana. Let stand until of desired consistency.

Vegetable Oatmeal

Bakso is Indonesia's meatball. it ussually served with
soup, and also we could add tofu, and noodle in it. This is one of my
favourite food

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I found a way how to make this Indonesian meatball, as usually
google is my helper

this is taken from here

1. 1 kg of minced meat
2. 
   
3. 2 eggs (only took the white)


4. 300 grams of tapioca flour


5. 4-7 cloves of garlic


6. 1 red onion / regular onion is ok


7. 1 teaspoon of white pepper


8. 2 teaspoon of salt

mix garlic, red onion, salt, and pepper in a mortar or mixer. Mix
the spice-mixture with eggs, tapioca-flour, and minced meat. use
fingers, add a cup of water and keep on working until the mixture
feels soft and smooth

Boil some water in rather large pot, at least 2 liters. Start
rolling the mixture into small meatballs. lower the meatball into the
boiling water, when they float up to the surface they are ready

Sekoteng is one of Indonesia javanese tradional drinks. It has a ginger taste that usually serve while still hot. Sekoteng also has other ingredient, it contains mung bean (kacang hijau), peanut (kacang tanah),  bread chop.

Many area in Indonesia especially in java, Sekoteng is sold by a roundsman during the night.

here's the recipe for Sekoteng

Ingredient:

• 100 gram of 'Biji Delima' (cassave core),


• 200 gram of peanut, boiled then remove it's soft skin


• 100 gram mung bean


• 1000 cc water


• 100 gram granulated  sugar


• 50 grams  ginger


• 5 piece of bread, diced into 1 cm cubes

Preparations:

1. Boiled the cassave core, cooked until done, dunked in cold water,drained


2. mixed water, sugar and ginger, boiled.


3. serve into a bowl,put 2 spoonfull cassava core,  2 spoonfull mung beans, and chop bread, pour mixed water, and ginger. ready to serve.

Another recipe about Sate, now is Sate bumbu bali, beware it's little bit spicy.

BAHAN :

• 500 gram daging sapi has dalam potong 2 x 2 cm


• tusuk sate


• 1 tangkai serai dimemarkan


• 2 lembar daun salam


• 2 sendok makan minyak goreng

BUMBU HALUS:

• 3 siung bawang putih


• 8 butir bawang merah


• 3 cm kencur


• 3 cm lengkuas


• 3 butir kemiri


• 3 cm kunyit


• 1 sendok teh gula merah


• 2 sendok teh garam


• 10 buah cabai rawit

CARA MEMBUAT:

1. Tumis bumbu halus, serai, dan daun salam sampai harum. Masukkan daging dan aduk hingga berubah warna dan air dagingnya mengering. Angkat.


2.  Setelah dingin, masukkan daging dalam tusuk sate. Bakar sampai matang.

source: http://sedap-sekejap.com