Tahu Telor

Ingredients:
* 1 lb. purple eggplants
* 1 Tbs. lime juice
* 15 Tbs. vegetable oil

Spice Paste Ingredients:
* 100 gram red chilies
* ½ tsp. salt
* 1 tomato
* ½ tsp. shrimp paste
* 7 small-sized shallots

Instructions:
* Cut each eggplant in half and cut again in 2 or 4 pieces.
* Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
* Open cover and turn the eggplants side to side until soft and well cooked.
* Put eggplant pieces onto a serving platter.
* Combine all spice paste ingredients and grind coarsely.
* Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
* Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.

Makes 5-6 servings.

source : melroseflowers.com

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Satay Ayam

Serves approximately six people, 10 to 12 as part of a rijsttafel

Satay, quick-grilled over a roadside fire, is popular street food today in Malaysia, Singapore, Thailand and Cambodia, but its home is Indonesia. Tuti Taylor-Weber of Oakland, California's Dutch East Indies Restaurant provides us with her version.

2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. dark soy sauce
2 tsp. tamarind juice (see ingredients list)

Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.

Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.

Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.

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Soto madura

80g Chicken; boiled and shredded
20g Cabbage; shredded
20g Carrot; shredded
12g Leek; shredded
10g Celery; chopped finev For
20ml Oil
12g Ginger
12g Onion
12g Garlic
4g Turmeric
A pinch of coriander powder
8g Candlenut paste; (may be substituted
; with a paste made
; from equal parts of
; cashewnut and
; charmagar)
Salt and pepper to taste
2 Cardamoms
4sm Slic laos; (or substitute
; ginger)
2 Stalks lemon grass
2 Lemon leaves
2 Salam leaves
2 Turmeric leaves
1¼ l Strong chicken stock
A small piece of nutmeg; crushed
1 1 1/2 cm pie cinnamon
1 Onion; sliced and fried
; (50 g)
1 Potato; sliced and fried
; (60 g)

THE PASTE FOR THE GARNISHING HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Saut‚ with whole cardamom, laos (or ginger), lemon grass, lemon leaves, salam leaves, turmeric leaves (as per recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes or till the soup no longer smells raw. Strain out the whole herbs and condiments. Season with salt and pepper. Add the boiled, shredded chicken. Serve hot, garnished with fried onion and fried sliced potato.

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Tahu Campur 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)
Water

Directions/Cara membuat:
English:
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".

Serving:
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.

Indonesian:
1. Haluskan semua bumbu lalu grengseng sampai wangi. Masukkan bersama air dan daging sapi yang sudah di iris tipis2, rebus sampai matang dan empuk.
2. Goreng tahu lalu sisihkan, rendam cambah dengan air panas lalu tiriskan. Cuci dan iris2 selada.
3. Buat sambal petis.


Penyajian:
1. Taruh 1 sdt of sambal petis, beri sedikit kuah, lalu beri potongan selada, potongan tahu, potongan "Lento", cambah. Beri kuah agak banyak, taburkan krupuk bawang.
2. Sajikan dengan "Sambal Petis".

source : users.tpg.com.au

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