Indonesian Recipe : GEPLAK

Geplak is a sweet snack made from equal parts coarsely grated coconut and sugar, in equal amounts, often colored brightly. Some versions include rice flour, citrus leaves and/or waluh fruit. Geplak is mainly produced in Bantul, a city in Yogyakarta, Indonesia.

Ingredients:

• 1 cup grated dry coconut
• 3 / 4 cup water
• 1 1 / 2 cup granulated sugar
• Food coloring, optional
• Essence, optional

How to:

Indonesian Recipe : MADURA CHICKEN SATAY

Originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments.

Ingredients :

• 1 kg chicken, discarding skin and bones
• 150 ml soy sauce
• 2 pieces limes
• 40 skewers

Seasonings Nuts :

• 250 grams peanuts, fried
• 4 cloves garlic
• 5 cloves shallots
• red chili 2 pieces
• 500 ml water
• lime leaves 2 sheets
• salt to taste
• 100 ml soy sauce

Complementary :
rice cake or rice cake

How to :

Indonesian Recipe : BETUTU CHICKEN

Betutu (goby) is a side dish made from chicken or duck a whole that contains spices, then roasted in the fire chaff. This goby has been known throughout the district in Bali. One manufacturer is the village betutu Melinggih, kecamatam Chedi district of Gianyar. Chicken goby is also a special food Gilimanuk. Goby is used as a serving in religious ceremonies and rituals as well as dishes and sold. Consumers not only the people of Bali but also foreign visitors who come to Bali, especially in certain places such as in hotels and restaurants / restaurant. Betutu not stored longer lasting.

Ingredients :

• 1 tail (1,5 kg) of chicken
• 100 gr young cassava leaves, boiled to soft, squeeze, cut into pieces
• 5 tablespoons oil, for sauteing
• Banana leaves / aluminum foil, to wrap

Spices :

• 7 pieces of red chili pepper and 5
• 5 hazelnuts, roasted
• 10 pieces of red onion
• 1 teaspoon shrimp paste
• 5 pieces of garlic
• 1 tablespoon coriander, roasted
• 1,5 tbsp lemon grass, finely sliced
• 2 rounded teaspoon pepper
• 1 tbsp chopped galangal
• 0,5 tsp nutmeg powder
• 2 teaspoon turmeric chopped
• 4 lime leaves
• 2 teaspoon chopped ginger
• 2 teaspoon chopped kencur
• Salt and sugar according to taste

How to :

Indonesian Recipe : GUDEG

Gudeg ( Java language gudheg) is a special food of Yogyakarta and Central Java which is made ​​of jackfruit cooked with young coconut milk . It took many hours to make this dish. Brown color is usually produced by the leaves of teak are cooked simultaneously. Gudeg eaten with rice and served with thick coconut milk (areh), free-range chicken , eggs , tofu and fried krecek condiment.

Ingredients :

• 3 cans of nangka (young jack fruit)
• 1 can coconut milk
• 800 ml of water and tea
• Boiled eggs taste (ngrebusnya do not run as long as solid aja), skinned
• Know the white / out skin (optional)
• 125 grams of brown sugar, coarse combed
• 1 tablespoon cooking oil
• Bay leaves to taste

Spices Mashed:

• 6 garlic
• 1 / 2 red onion
• 2 tablespoon coriander seeds
• 3 / 4 tsp cumin
• 1 tablespoon salt
• galangal taste
• 1 stalk lemongrass (white part grab)

How to Cook Gudeg Jogja: