Indonesian Recipe : BEEF RENDANG

Rendang (Minang language : randang) is one of the traditional Minangkabau dishes using meat and coconut milk as the main ingredient, which contain spices are rich. Cuisine with a spicy flavor that is loved by the entire community, and can be found throughout the restaurant Padang in Indonesia, Malaysia, or in other countries. The cuisine is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general.

In 2011, rendang dish has been named as the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN International.

Ingredients :

• 1 kilogram of beef, cut rather large
• 1/4 beef liver, cut a rather large
• 1/4 pound beef lung, cut a rather large
• 1/2 coconut, grated, then roasted until the oily
• 2 bay leaves, washed
• 1 sheet turmeric leaf, washed
• 10 grains of cloves, washed
• 1 kandih acid, washed
• 3 inches cinnamon, washed
• 1 1/2 ounces small potatoes (small round), washed, not peeled
• 1 ounce of dried red beans, washed
• 2 tablespoons of salt

Spices :

• 1/4 pound red pepper, cut into rough
• 1 ounce red onion, cut into rough
• ear of garlic, rough cut
• 3 cm ginger, cut into rough
• 1/2 ounce of pecans, rough cut
• 3 centimeters young ginger, cut into rough
• 1 nutmeg, rough cut
• 5 stalks lemongrass, take the white part only, then sliced ​​into thin round
• 1/2 teaspoon cumin
• 2 tablespoons coriander

Coconut Milk :

• 4 pieces of coconut, grated coconut and serve as many as 1000 ml. Or perhaps buy 1 kilogram ready to use.

How to :

Indonesian Recipe : SHREDDED BEEF (ABON BEEF)

Abon is a food made ​​from meat fibers. His appearance is usually light brown to black. Abon looks like a fiber, because it is dominated by muscle fibers are dried. Because dried, shredded usually be kept for weeks up to many months in air tight containers.

Apart from the basic ingredients of meat, some shredded-based fish, like tuna, catfish and eels.
Abon usually eaten as a side dish or topping on top of rice porridge chicken, or as the contents of lemper. In Indonesia, the meat used to make shredded beef came from, so people familiar with 'shredded beef'. In addition to beef, other materials used are chicken, pork, fish and goats.

Ingredients :

• 1 kg of beef
• 2 ltr of water
• 250 grams of coconut milk
• a lot of oil for frying

Spices :

• 10 red onions
• 4 cloves garlic
• 4 grain toasted hazelnut
• 200 grams of brown sugar
• 1/4 teaspoon seasoning dishes
• salt to taste

How to :

Indonesian Recipe : TONGSENG LAMB or BEEF

Tongseng is a type of curry food, but with a flavor that is more "sharp". Finer distinctions are, on the use of the meat. Tongseng made ​​using meat that is still attached to the bones, especially ribs and spine. Tongseng made ​​of lamb and pan-fried with various vegetables like Cabbage, onions, tomatoes, and added spices and soy sauce (If you do not like lamb, beef can be replaced with).Tongseng generally do not use sauce. Tongseng usually sold with the lamb skewers (satay). Tongseng regarded as typical food Javanese, especially Solo (Surakarta), Central Java, and the surrounding area.

Ingredients :

• 500 grams of lamb or beef, cut into pieces
• 150 grams of cabbage leaves
• 2 bay leaves
• 1 tablespoon tamarind water
• 1 stalk lemongrass, crushed
• 5 tablespoons soy sauce
• 20 pcs of cayenne pepper
• 1 liter of water
• 6 pieces of red onion, thinly sliced
• salt and sugar, to taste

Spices :

• 3 cloves garlic
• 1 rounded teaspoon pepper
• 1 teaspoon toasted coriander
• 1 teaspoon ginger
• half a teaspoon of ginger sliced

How to :

Indonesian Recipe : SOTO PADANG

Soto Padang is a dish with beef broth with sliced ​​beef ingredients that have been dry fried, vermicelli (noodles from rice flour), plus potato cakes and served them hot. In addition to the city of Padang, West Sumatra, Soto Padang cuisine is also easily found in various corners of Padang restaurant in the world.

Ingredients :

• 600 g of meat
• 2 pcs deaf
• 2 pcs cardamom
• 2 pcs cloves
• 1 ltr water
• oil for frying

Broiler meat seasoning :

• 2 cloves garlic
• 1 tsp coriander
• 1 teaspoon salt

Spices :

• 8 cloves onion
• 5 cloves garlic
• 3 cm turmeric
• 2 cm galangal
• 2 stalk lemongrass, white part crushed
• 4 leaves lime
• 2 leaves bay
• salt and pepper

How to :

Indonesian Recipe : GADO-GADO

Gado Gado is one of the foods that come from Indonesia in the form of vegetables areboiled and blended into one, with a seasoning or sauce of crushed peanuts with eggslices on top and sprinkled with fried onions and a little fried chips crackers are alsosome that use shrimp crackers.

Gado-Gado can be eaten just like a salad with herbs / peanut sauce, but can also beeaten with white rice.

Ingredients:

• kale
• potato
• Beans / Beans
• cabbage
• bean sprouts
• carrots
• eggs
• Cucumber (do not boil)
• melinjo chips
• crackers

Seasonings:

• 3 lime leaves
• 2 stalks lemongrass
• 200ml water
• 400ml coconut milk

Spices that:

• 250gr peanuts (fried / roasted)
• 4 spring onions (1 onion)
• 2 cloves garlic
• Java 150gr sugar (palm sugar)
• 3 tsp sweet soy sauce
• salt
• sugar

How to:

Indonesian Recipe : SIOMAY BANDUNG

Ingredients 1 :

• 200 grams of minced chicken
• 100 grams of minced shrimp
• 200 grams fish fillet mashed
• 2 tablespoons dried shrimp and fried then crushed should not be destroyed
• 2 leeks thinly sliced

Ingredients 2 :

• 150 grams tapioca flour
• Flour taste
• 150 grams pumpkin cyan / bengkoang shaved smooth
• 150 ml of water

Spices :

• 4 cloves garlic
• 4 spring onions
• 1 teaspoon pepper
• 1 tsp sugar
• 1 teaspoon salt
• Fish sauce to taste

How to :

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: