Indonesian Egg Sambal

Serves 4-6
Ingredients:
4 eggs
3 tablespoons peanut oil
1 onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon dried shrimp paste
1 tablespoon sambal ulek or chopped red chillies
1 teaspoon finely chopped galangal, fresh or bottled
6 candle nuts or macadamia nuts, finely grated or pounded
2 teaspoons palm sugar
125 ml/4 fl oz/1/2 cup coconut milk
salt to taste
2 tablespoons lime or lemon juice


Directions:
Have eggs at room temperature or gently warm them in tepid water before cooking them.

Stir for the first few minutes so yolks are centred, then simmer for 8 minutes. Cool in a bowl of cold water. Shell eggs and halve lengthways.

Heat oil and fry onion and garlic until onion is soft and golden. Add shrimp paste, sambal, galangal and nuts and fry, stirring, until fragrant. Add palm sugar, coconut milk, salt and lime juice and simmer, stirring frequently, until oil shines on surface. Put in eggs, spooning sauce over.

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Oxtail Soup

Ingredients :
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



Spice (ground)
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing
Fried shallots
Spring onions
Chopped Chinese parsley


Method :
- 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.

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Shrimp Soup

Ingredients

1/4 cup rice sticks, broken up

2 Tablespoons peanut oil

6 shallots (or an onion) thinly sliced

3 cloves garlic, crushed

2-inch piece of fresh ginger, grated

1 teaspoon ground coriander

1 teaspoon tumeric

2 cups fish stock

1 cup coconut milk

1 cup shrimp, cleaned, peeled, and split

1/2 cup bean sprouts

salt and pepper to taste

Garnish: 4 scallions, chopped

Directions

Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

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Indonesian Spareribs

Ingredients:
3 pounds spareribs
3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion
1 teaspoon MSG
1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime or lemon juice

Directions:
Cut spareribs into serving-size pieces. Place on rack in shallow pan. Combine remaining ingredients, mixing well. Spoon or brush sauce over ribs to coat all sides. Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.

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Kue Cucur

Ingredients
500 g newly pounded rice flour
1 tsp soda
1 tsp salt
500 cc santan from 1/2 a coconut
500 g palm sugar or subtitute
brown sugar
vegetable oil

Instructions
- sift the rice flour together with the salt
- Cook the santan together with the palm sugar until sugar has dissolved. Strain.
- pour the sugar mixture slowly into the flour mixture and stir until blended and smooth. Knead the mixture until smooth and elastic for about 10 or 15 minutes.
- Let stand for an hour until dough rises.
- Heat the oil on a medium heat. Put a tablespoonful of the dough in the oil and keep ladling the oil over the dough until it swells up. Keep pricking the center of the cake so that it be done evemtly. Remove and serve.

About 25 cakes.

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Sambal Uleg

Ingredients:
2 1/4 lb Red chillis
3 ts Salt

Instructions:
• The ulek-ulek is the implement you use to crush candlenuts, chillis, etcetera in a cobek.
• Sambal Ulek is made of chillis that have been crushed this way.
• This is a very basic sambal, which is useful to keep in quantity, so that you can use it for quite a lot of recipes which specify red chillis as one of the ingredients.
• As this sambal can be stored for at least 2 weeks in the refrigerator, it is worth while making quite a lot of it.
• But to crush the chillis in a cobek with the ulek-ulek is very laborious.
A food processor is a great help here.
• Seed and chop the red chillis roughly, then put all these into a saucepan and half-fill the saucepan with boiling water.
• Boil the chillis for 8 minutes.
• Drain, and put them into the food processor, using the blade for mincing meat.
Let the machine run for a minute or so.
• For Sambal Ulek you don't want the chilli paste to be too smooth.
• Put this sambal into a jar, stir in the salt, cover the jar tightly and keep in the refrigerator.

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Kolak Pisang

Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.




Ingredients:
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 teaspoon of salt


Directions:
- Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan
- Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava
- Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water)
- Tie knot the screwpine leaf and add it into the pan
- Add sugar, salt, palm sugar, coconut milk, and the water into the pan
- Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:
- Serve warm or cold as desired
- Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries eventho Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
- In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

Found recipes here

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Wedang Angsle

Ingredients:
• 8 pieces jackfruit, diced into 1-cm cubes
• 100 grams mung beans, cooked until soft
• 200 grams fermented cassava (tape), diced into 2-cm cubes
• 200 grams fried peanuts
• 8 pieces of Putu Mayang, optional

Ginger Sauce:
• 750 cc water
• 100 grams ginger, bruised
• 2 pandan leaves, shredded and tied into knots
• 200 grams brown sugar
• 2 tablespoons granulated sugar

Coconut Milk Sauce:
• 350 cc coconut milk
• 1 pandan leaf, cut into 5-cm pieces salt

Preparations:
• Ginger Sauce: boil all ingredients until the sugar is dissolved
• Coconut Milk Sauce: boil coconut milk with pandan leaf and salt
• To Serve: arrange all ingredients in a bowl, pour hot ginger sauce and coconut milk sauce on top and serve immediately.

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chicken porridge

Serves 6

Ingredients:
* 300g chicken meat
* 200g rice
* 1 liter water
* salt
* 1/2 tsp pepper
* fried shallot
* green onions, finely chopped

Directions:
1 Boil water and put some salt, put chicken meat and cook until softened. Reserve the soup for later use
2 Heat oil in a frying pan, pan-fry the chicken until it's golden brown. Take out the chicken and split the meat into small pieces.
3 Wash rice and cook in 1 liter water until the rice softened. Add 2 liter of the reserved soup and bring to boil.
4 Put 3 into a serving bowl, put chicken meat, chopped green onions, fried shallots on top.

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Indonesian Chicken Breasts

Ingredients:
1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves, about 1 pound
1 medium red bell pepper, cut in half

Instructions:
1. Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken get coated with it.
2. Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.
3. To serve, cut chicken and the pepper diagonally into 1-inch slices.

Serves 4.

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Nagasari

Nagasari is a steamed cake containing bananas , which is commonly eaten as a snack in Indonesia.

Ingredients:
1 cup rice flour
i tbsp corn flour
4½ coconut milk
Salt and sugar to taste
250 gm bananas (half peeled and cut into pieces)
Banana leaves (for wrapping)

Method:
• Put rice flour, corn flour, coconut milk and salt into a pot and mix evenly.
Add sugar to taste.
• Heat the mixture on medium heat, constantly stirring until the mixture turns 'custard like' (very thick).
• Put a tablespoon of the mixture into cupcakes (or banana leaves) and top the mixture with a slice of banana. Steam for 10 minutes.

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