Urap

Urap is Javanese Mixed Vegetables with Spiced Coconut, I found two version: from Central Javanese and West javanese.




URAP (CENTRAL JAVANESE VERSION)
2 onions, chopped medium fine
3 cloves garlic, smashed
2 tomatoes, coarsely chopped
2-3 fresh chilis, finely minced
several daun salam
vegetable oil

Fry ingredients in oil until soft.
1 stalk sereh, lemon grass, pounded or 1 Tb. shredded dried lemon grass
1 tsp. powdered laos
1/2 tsp. kencur/ kentjur
1/2 tsp. black pepper
1/2 tsp turmeric
1 tsp. salt
1 tsp. brown sugar

green beans
carrot sticks
bamboo shoots - fresh are better than canned. If using canned, rinse them well first.
green cabbage, shredded
Swiss chard, shredded
bean sprouts

Add additional ingredients to frying seasonings. Stir well. Cook until barely tender, they should still be crisp.

1/4 to 1/2 cup grated coconut - fresh or soaked dried

Add to vegetables off fire, toss, and serve.

Related link: Urap (West Javanese Version)

reade more... Résuméabuiyad

Bakmi Goreng

Fried egg noodles. Favourite Lunch or light Supper dish
Ingredients:

350 gr. Medium Egg noodles
100 gr. Diced Pork Fillet
50 gr. Small Prawns
1 medium Onion
2 Cloves of Garlic
1 Carrot
1 Small Leek
2 tsp. Sambal ulek
1 tsp. Trassi (shrimp paste)
3 tbs. Kecap Manis
3 tbs. Oil
Pepper & Salt
Preparation:

Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Kecap Manis.
Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.

source : indochef

reade more... Résuméabuiyad

Ayam Goreng Jogja

Ingredients

Find great prices on similar books
Indonesian Street Food Secrets
Indonesian Flavors
Singaporean, Malaysian & Indonesian Cuisine

1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying

Spice mix
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.

Directions

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

reade more... Résuméabuiyad