SPICE DICTIONARY: THAI CHILI (Cabe Rawit)

Thai pepper (Thai: prik ki nu) refers to any of three cultivars of chili pepper, found commonly in Thailand, and also in neighbouring countries, such as Vietnam, Malaysia, Indonesia, the Philippines and Singapore. It is also found in India, mainly Kerala, and is used in traditional dishes of kerala cuisine (pronounced in Malaylam as kanthari mulagu).

Bird's eye chili pepper (chili padi/ cabe rawit)

The hottest form is the bird's eye chili pepper, which is also known as chili padi. This refers to the small size of the chili that reminds people about the small size of paddy (rice), the staple food in the region. It is also known as cili padi (Malay), cabe rawit (Indonesian), phrik khii nuu (พริกขี้หนู, literally "mouse shit chili"), Thai hot, Thai dragon (due to its resemblance to claws), Siling Labuyo (Filipino), Ladâ, and boonie pepper (the Anglicized name).

These tiny little fiery chilis point downward from the plant and their colors change directly from green to red. This type of chili can be found in Malaysia, Brunei, Indonesia, and the Philippines but most commonly in Thailand. Although small in size compared to other types of chili, the chili padi is relatively strong at 50,000 to 100,000 on the Scoville pungency scale. Malaysia consumes about RM140 million worth of chilies each year.

Malay and Indonesian proverb

This chili is commonly found in Malaysian and Indonesian markets sold alongside the larger chili. As the small chili turns out to be hotter than the larger counterpart, this often surprises people that don't expect such a small chili would pack a very hot taste. This is the source of the Malay proverb "Kecil-kecil cili padi" and Indonesian proverb "Kecil-kecil cabe rawit", which refers to something small in size or stature that contains something unexpected for its size.

source:http://en.wikipedia.org/wiki/Thai_pepper

Combro

Ingredients

• 500 gram grated cassavas
  
• 250 gram grated young coconut
• 1/2 teaspoon of salt

Filling

• 2 tablespoon oil
• 2 tablespoon chopped garlic
• 2 tablespoon chopped shallot
• 200 gram oncom
• sugar, salt & pepper
• 2 tablespoon chopped celery

Cooking Direction

• mix grated cassava, grated young coconut and salt. Mix well, set aside.
• heat oil on a skillet, saute chopped shallot and garlic for a moment. Add oncom, stir well.
• Pour 1/2 glass of water into the skillet, add celery, sugar, salt and pepper. Stir well until cooked.
• take 2 tablespoon of mixed cassava, fill it with filling ingredient, close and tighten in an oval shape
• Deep fried until golden brown
• Served hot
  

Lamb Satay with Spicy Soy Sauce (Sate Kambing Bumbu Kecap)

Ingredients

• 1/2 kg lamb chop, diced 2 cm


• 1 piece of papaya's leaf


• wooden skewers


• 1 teaspoon of minced K-lime leaves


• 1 tablespoon of grinded shallots


• 1/2 teaspoon of pepper


• 1 tablespoon of K-lime juice


• 2 tablespoon of sweet soy sauce

Spicy Sweet Soy Sauce

• sweet soy sauce, desired amount


• thai chili, desired amount


• 3 cloves shallot, sliced


• 1/4 teaspoon pepper powder


• 2 piece of K-lime

mix all ingredients, stir well, set aside.

Cooking Direction

• wrap chopped lamb meat inside papaya's leaf to tendering the meat. Wrap for 1 hour


• after 1 hour, mix meat with minced k-lime leaves, grinded shallots, pepper, k-lime juice and sweet soy sauce. Marinade for 15 minutes.


• Thread 5 pieces of meat onto wooden skewers.


• Grill satay until cooked


• served with spicy sweet soy sauce and rice/ketupat.
  

Rendang

Ingredients

• 1 kg beef meat. Choose meat that contain fiber in it. Chopped
  
• 20 cloves of shallot
• 15 cloves of garlic
• 250 gram fresh red chili
• 5 cm fresh turmeric
• 5 cm fresh ginger
• 5 cm fresh galangale
• 3 pieces of smashed lemon grass
• 4 salam leaves
• 1 liter of coconut milk
• 500 gr of baby potatoes, washed and cleaned ( don't peel it (optional))
  

Cooking direction

• grind shallots, garlic, red chili, turmeric, ginger and galangale in a mortar. You can use blender and blend all ingredients if you don't have a mortar.
• cook coconut milk in a pot with high flame, add blended ingredients. Add salam leaves, lemon grass and salt, stir well.
• keep stirring until boiled, wait 10-15 minutes.
• add baby potatoes, cook for 10 minutes then add meat.
• cook until the meat well cooked, then low the heat until medium heat.
• stir once in 5 minutes.
• after all the water dried and the oil is came out low the heat (low heat)
• When all ingredients well cooked you can served it, but some recipe made rendang padang that cooked until all water cooked up and dried.
• cook for 2-3 hours for more black and dried rendang.
• Serve with rice or ketupat.
  

FOOD DICTIONARY: KETUPAT

Ketupat (not to be confused with Lontong) is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines (where it is known by the name Patupat in Kapampangan. Puso in Cebuano, or Ta'mu in Tausug), made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to satay. Ketupat is also traditionally served by Indonesians, Moros and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.

There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.

In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.

Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.

source: http://en.wikipedia.org/wiki/Ketupat

Ketupat

Ingredients:

• Rice, washed and cleaned
• Ketupat casing

Cooking Direction:

• Boil a lot of water in a pot
• fill 1/4 ketupat casing with rice. For a firm ketupat, fill 1/3 ketupat casing with rice
• Boil for 3-4 hour until cooked. Add more water if the amount of water decreasing.
• Serve

Tips
You can also make ketupat from perforated food plastic instead of ketupat casing. But, Ketupat casing is more advisable since it made from young coconut leaves.

SPICE DICTIONARY: K-LIME (Jeruk Purut)

The kaffir lime (Citrus hystrix DC., Rutaceae), also known as kieffer lime and limau purut is a type of lime native to Indonesia and Malaysia, commonly used in Southeast Asian cuisine, and widely grown worldwide as a backyard shrub.

The kaffir lime is a rough, bumpy green fruit that grows on very thorny bush with aromatic and distinctively shaped "double" leaves. It is well suited to container growing. The green lime fruit is distinguished by its bumpy exterior and its small size (approx. 4 cm wide).

Naming

Other names for Citrus x hystrix:

• Burma: shauk-nu, shauk-waing
• Cambodia: krauch soeuch
• China: (檸檬葉) ning meng ye (Mandarin), fatt-fung-kam (Cantonese), thai-ko-kam (Hokkien/Minnan)
• Malaysia: limau purut
• Indonesia: jeruk purut, jeruk limo, jeruk sambal
• Philippines: swangi
• Sri Lanka: kahpiri dehi, odu dehi, kudala-dehi
• Thailand: makrud, som makrud
• Laos: makgeehoot

The Oxford Companion to Food (ISBN 0-19-211579-0) recommends that the name kaffir lime should be avoided in favor of makrud lime because kaffir is an offensive term in some cultures, and also has no clear reason for being attached to this plant. (For this reason, some South Africans refer to the fruit as K-lime.) However, kaffir lime appears to be much more common.

Uses

Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai cuisine (for dishes such as tom yum), Lao cuisine, and Cambodian cuisine, for the base paste known as "Krueng". The leaves are also popular in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam - literally sour vegetables, and are also used along with Indonesian bay leaf for chicken and fish. They are also found in Malay and Burmese cuisines.

The leaves can be used fresh or dried, and can be stored frozen.

The juice and rinds of the kaffir lime are used in traditional Indonesian medicine; for this reason the fruit is sometimes referred to in Indonesia as jeruk obat - literally "medicine citrus". The oil from the rind also has strong insecticidal properties.

The zest of the fruit is widely used in creole cuisine and to impart flavor to "arranged" rums in the Reunion island and Madagascar.

In Popular Culture

• In the 2007 motion picture No Reservations, Catherine Zeta-Jones' character (Kate, a chef) uses kaffir lime leaves as the secret ingredient in her saffron sauce recipe.
• Smirnoff makes a ready-to-drink mojito flavored with Kaffir lime.
• MolsonCoors produces Blue Moon Rising Moon beer, flavored with kaffir lime leaves.

Source: http://en.wikipedia.org/wiki/Kaffir_lime

SPICE DICTIONARY: CORIANDER (Ketumbar)

Coriander (Coriandrum sativum), also commonly called cilantro, is an annual herb in the family Apiaceae. Coriander is native to southwestern Asia west to north Africa. It is a soft, hairless plant growing to 50 cm [20 in.] tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm) than those pointing to the middle of the umbel (only 1-3 mm long). The fruit is a globular dry schizocarp 3-5 mm diameter.

The name coriander derives from French coriandre through Latin “coriandrum” in turn from Greek “κορίαννον”. John Chadwick notes the Mycenaean Greek form of the word, koriadnon "has a pattern curiously similar to the name of Minos' daughter Ariandne, and it is plain how this might be corrupted later to koriannon or koriandron."

Uses

All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is commonly used in Middle Eastern, Mediterranean, Indian, South Asian, Latin American, Chinese, African and Southeast Asian cuisine.

Leaves

The leaves are variously referred to as coriander leaves, cilantro (in the United States and Canada, from the Spanish name for the plant), dhania (in the Indian subcontinent, and increasingly in Britain), kindza (in Georgia), Chinese parsley or Mexican parsley. The leaves have a very different taste from the seeds, similar to parsley but "juicier" and with citrus-like overtones. Some people perceive an unpleasant "soapy" taste and/or a rank smell. Contrary to popular opinion, there is no evidence that there is a genetic basis to this taste perception; instead, it appears to be linked to exposure. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.

The fresh leaves are an essential ingredient in many South Asian foods (particularly chutneys) and Mexican salsas and guacamole. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving. In some Indian and Central Asian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes.)

Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes.

Fruit

The dry fruits are known as coriander seeds or coriandi seeds. In some regions, the use of the word coriander in food preparation always refers to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to the presence of the terpenes linalool and pinene. It is also described as warm, nutty, spicy, and orange-flavoured. They are usually dried but can be eaten green.

It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Like most spices, ground coriander seed loses its flavour quickly in storage and is best when ground as needed. For optimum flavour, whole coriander seed should be stored in a tightly sealed container away from sunlight and heat.

Coriander seed is a key spice (Hindi name: धनिया dhania) in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It also acts as a thickener. Roasted coriander seeds, called dhana dal, are also eaten as a snack. It is also the main ingredient of the two south Indian gravies: sambhar and rasam.

Outside of Asia, coriander seed is an important spice for pickling vegetables, and making sausages in Germany and South Africa (see boerowors). In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Apart from the uses just noted, coriander seeds are uncommonly used in European cuisine today, though they were more important in former centuries.

Coriander seeds are also used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are typically used in conjunction with orange peel to add a citrus character to these styles of beer.

Roots

Coriander roots are used in a variety of Asian cuisine. They are commonly used in Thai dishes.

source: http://en.wikipedia.org/wiki/Coriander

SPICE DICTIONARY: CARAWAY (Jintan)

Caraway or Persian cumin (Carum carvi) is a biennial plant in the family Apiaceae, native to Europe and western Asia.

The plant is similar in appearance to a carrot plant, with finely divided, feathery leaves with thread-like divisions, growing on 20–30 cm stems. The main flower stem is 40–60 cm tall, with small white or pink flowers in umbels. Caraway fruits (erroneously called seeds) are crescent-shaped achenes, around 2 mm long, with five pale ridges.

The plant prefers warm, sunny locations and well-drained soil.

Cultivation and uses

The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads especially rye bread, which is denser because of the yeast-killing properties of the essential oil, limonene. Caraway is also used in liquors, casseroles, and other foods, especially in Central European and Northern European cuisine, for instance sauerkraut. It is also used to add flavor to cheeses such as havarti. Akvavit and several liqueurs are also made with caraway. A carminative, a tisane made from the seeds is used as a remedy for colic, loss of appetite and digestive disorders and to dispel worms. Caraway seed oil is also used as a fragrance component in soaps, lotions, and perfumes.

The roots may be cooked as a root vegetable like parsnips or carrots.

In one of the short stories in Dubliners by James Joyce, a character eats caraway fruits to mask the alcohol on his breath.

Similar herbs

Caraway thyme has a strong caraway scent and is sometimes used as a substitute for real caraway in recipes.

Source: http://en.wikipedia.org/wiki/Caraway

SPICE DICTIONARY: ALPINA GALANGA (Lengkuas/Laos)

Alpinia galanga, a plant in the ginger family, is an herb used in cooking, especially in Indonesian cuisine and Thai cuisine. It is one of four plants known as galangal, and is differentiated from the others with the common name greater galangal. The galangals are also called blue ginger or Thai ginger.

A. galanga is called laos in Indonesian and is the most common form of galangal used in cooking. It is also known as Langkwas and galanga root.

Description

The plant grows from rhizomes in clumps of stiff stalks up to two meters in height with abundant long leaves which bears red fruit. It is native to South Asia and Indonesia. It is cultivated in Malaysia, Laos, and Thailand. A. galanga is the galangal used most often in cookery. The robust rhizome has a sharp, sweet taste and smells like a blend of black pepper and pine needles. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.

Culinary uses

The rhizome is a common ingredient in Thai soups and curries, where is used fresh in chunks or thin slices, mashed and mixed into curry paste, or dried and powdered. Indonesian rendang is usually spiced with galangal. Greater galangal is used in Russia as a flavoring for beverages, including a liqueur called nastoika.

Source: http://en.wikipedia.org/wiki/Alpinia_galanga

Sate Padang (Padang Satay)

Ingredients

• 250 gram sirloin/tenderloin meat (beef)
• 1 beef heart (optional)
• 1 beef tongue (optional)
• 3 smashed lemon grass
• 1 turmeric leaf, divided into 3 parts
• 4 K-lime leaves
• 75 gram rice powder, dissolve with a little amount of water
• 1 1/2 tablespoon of starch, dissolve with a little amount of water
• 500 ml water
• wooden skewers

Grind Ingredients

• 10 cloves of shallots
• 6 cloves of garlic
• 2 pieces of small chili/jalapeño
• 1 tablespoon of roasted coriander
• 1 teaspoon of roasted caraway
• 5 cm fresh turmeric
• 4 cm fresh ginger
• 2 cm fresh galanga root
• Salt & pepper

Grind all ingredients in a mortar

Compliment

• Ketupat
• Fried onion

Cooking Direction

Satay Meat

• Cook meat, beef heart & beef tongue in a boiled water, add grind ingredients, turmeric leaves, lemon grass & K-lime leaves. Cook until all spices well mixed and all meat cooked
• Set aside beef meat, heart & Tongue, drained and diced. (you can also slice the meat into thin slice)
• Thread 5 diced meat onto skewers, grill for a moment.

Gravy

• preheat the leftover beef stock and thicken it with rice powder and starch that had been mixed with water.
• Cooked until all ingredients well mixed
• Serve satay with ketupat and its gravy, spread with fried union, Served Hot

Pepes Ayam

Ingredients

• 500 gr chicken
• lemon juice from 1 lemon
• 2 tablespoon of cooking oil
• 2 pieces of red chili, sliced
• 2 pieces of lemon grass, sliced 10 cm
• 4 pieces of salam leaves
• lemon basil
• banana leaf for wrapping

Tips: you could change banana leaf with alumunium foil, but, the special fragrance in banana leaf made pepes even more tastier

Grinded Ingredients

• 4 cloves of garlic
• 4 cloves of shallot
• 3 piece of red chili
• 5 piece of candlenut
• 1 cm fresh ginger
• 2 cm of galangale
• 1/2 teaspoon sugar
• salt

Grind all ingredients in a mortar

Cooking Direction

• Chop chicken, washed, smear with lemon juice, and marinade for 15 minutes. set aside.
• smear chicken with grinded ingredients
• Wrapped chicken in banana leaves, smear grinded ingredients, add salam leaves, lemon grass, lemon basil and galangale. add 1 tablespoon of cooking oil.
• Wrapped tightly and steam for 30 minutes in medium heat.
• Served hot with cooked rice
  

SPICE DICTIONARY: KEMANGI (Lemon Basil)

Ocimum × citriodorum) is a hybrid between basil (Ocimum basilicum) and African basil (Ocimum americanum)

It is an herb grown primarily in northeastern Africa and southern Asia, for its strong fragrant lemon scent is used in cooking.

Lemon basil has stems that can grow to 20-40 cm tall. It has white flowers in late summer to early fall. The leaves are similar to basil leaves, but tend to be narrower. Seeds form on the plant after flowering and dry on the plant.

Lemon Basil usually eaten as lalapan. The leaves had a typical strong lemon fragrance. Lemon Basil also one of the ingredients that used in Pepes.

source: http://id.wikipedia.org/wiki/Kemangi
http://en.wikipedia.org/wiki/Lemon_basil

Pepes Ikan

Pepes Ikan usually served with Timbel Rice and Sambal Terasi. But you can served it with cooked rice or plain mashed potato.

Ingredients

• 500 gr goldfish
• Basil leaves
• 2 pieces of lemon grass
• 2 pieces of salam leaves
• 2 tablespoon of cooking oil
• lime juices
  
• banana leaves

Grinded Ingredients

• 3 piece of red chili
• 10 cloves of shallots
• 3 cloves of garlic
• 4 piece of candle nut
  
• 3 cm of fresh turmeric
• 1 tablespoon of salt

Grind all ingredients in a mortar.

Cooking Direction

• marinade goldfish with lime juice, salt and pepper for 15 minutes.
• Smear fish with grinded ingredients, put in a banana leaf, add basil, lemon grass and salam leaves. Wrapped.
• steam with small flame for 5 hours
• You can grilled after its cooked or just served it hot.
  

Lalapan

,Lalapan were originally Sundanese food (West Java)as a compliment with Timbel Rice, sambal terasi, fried chicken, pepes, etc. Usually, Lalapan used fresh and uncooked green vegetables. But, Lalapan can be served cooked after being steamed or boiled.

Ingredients

• Lettuce
• String bean
• cucumber
• cabbage
• basil leaves

Cooking Direction
Wash all vegetable, sliced, and served in a plate

Timbel Rice

Timbel Rice were originally Sundanese cuisine. They served hot and wrapped in a banana leaf. The term Nasi Timbel Komplit is referred to Nasi Timbel that served with lalapan, sambal, and pepes ikan

Ingredients:

• 2 plates of rice
• 1/4 teaspoon of salt
• 2 pieces banana leaf/alumunium foil

Cooking Direction:

• Mix rice with salt, steam for 5 minutes
• Stir up rice, set aside and wait for 1 minutes
• Place rice over banana leaf or alumunium foil. You can add chopped meat, chicken or another side dish. Roll and wrapped.
• Served warm.
  

SPICE DICTIONARY: KEMIRI (Candlenut)

• The candle nut is similar (though "rougher") in flavor and texture to the macadamia nut, which has a similarly high oil content. It is mildly toxic when raw.
  
• The nut is often used cooked in Indonesian cuisine and Malaysian, where it is called kemiri in Indonesian or buah keras in Malay. In Java of Indonesia, it is used to make a thick sauce which is eaten with vegetables and rice.
• Several parts of the plant have been used in traditional medicine in most of the areas where it is native. The oil is an irritant and purgative and sometimes used like castor oil. It is also used as a hair stimulant or additive to hair treatment systems. The seed kernels have a laxative effect. In Japan its bark has been used on tumors. In Sumatra, pounded seeds, burned with charcoal, are applied around the navel for costiveness. In Malaya, the pulped kernels or boiled leaves are used in poultices for headache, fevers, ulcers, swollen joints, and gonorrhea. In Java, the bark is used for bloody diarrhea or dysentery.
• In ancient Hawai'i, the nuts, named kukui were burned to provide light. The nuts were strung in a row on a palm leaf midrib, lit one end, and burned one by one every 15 minutes or so. This led to their use as a measure of time. One could instruct someone to return home before the second nut burned out.
• In Tonga, still nowadays, ripe nuts, named tuitui are pounded into a paste, tukilamulamu, used as soap or shampoo.
• Candle nuts are also roasted and mixed into a paste with salt to form a Hawaiian condiment known as inamona. Inamona is a key ingredient in traditional Hawaiian poke. It's the Hawaiian state tree.
• Dead wood of candlenut is eaten by a larva of a coleoptera called Agrionome fairmairei. This larva is eaten by some people.

Modern cultivation is mostly for the oil. In plantations, each tree will produce 30–80 kg of nuts, and the nuts yield 15 to 20% of their weight in oil. Most of the oil is used locally rather than figuring in international trade.

Source: http://en.wikipedia.org/wiki/Candlenut

Pic Source: http://id.wikipedia.org/wiki/Kemiri

Fried Banana

Ingredients:

• 6 pieces of Pisang Raja (Musa Belle)
  
• 100 gr rice powder
  
• 1 tablespoon of starch
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking powder
• 75 ml of water
• cooking oil

Cooking Direction:

• Peel of the Banana, long sliced.
• Mix rice powder, starch, salt, baking powder and water.
• Dip banana into mixed ingredient.
• Deep fried until well done
• Served hot

Tips:
You could use another type of banana that is available in the market

Rica-Rica Roast Chicken (Ayam Panggang Rica-Rica)

Ingredients:

• 1 chicken, chop into 4 pieces
  
• 3 tablespoon of cooking oil
• 1 tablespoon of salt
• 1/2 teaspoon of sugar
• 2 tablespoon of lime juice

Grind Ingredients:

• 3 cloves of garlic
• 4 cloves of shallots
• 8 pieces of red chili
• 2 cm of fresh ginger

grind all ingredients with mortar

Cooking Direction:

• heat oil on a skillet. Saute all Grinded Ingredients until smells nice.
  
• Saute chicken with all the spices.
• Pour 100 ml water and lime juice.
• Cooked for a bit. Set aside.
  
• Roast chicken and smear it with leftover spices.
• Serve with Leftover spices.

Tips:

• Rica-Rica Roast Chicken had a hot flavor, so you can add or reduce the amount of chili that used for cooking.
  

Taliwang Roasted Chicken (Ayam Panggang Taliwang)

Ingredients

• Chicken, split in the chest.
  
• 1 teaspoon of salt
• 1 tablespoon of lime juice
• 2 tablespoon of oil
• 1 teaspoon of sugar

Grind Ingredients

• 3 cloves of garlic
• 4 cloves of shallots
• 2 pieces of tomatoes
• 4 pieces red chili
  
• 1 teaspoon of shrimp paste

Grind all grind ingredients with mortar. Set aside.

Cooking Direction:

• marinade chicken with salt and lime juice for 10-15 minutes.
  
• smear chicken with oil. Roast chicken half done.
• Saute Grind Ingredients in a skillet with oil.
• Add salt, sugar and a little bit of water.
• Smear chicken with Sauteed Spices, roast until well cooked
• serve with leftover spices
  

SPICE DICTIONARY: PANDAN LEAF

Pandan (P. amaryllifolius) leaves are used in Southeast Asian cooking to add a distinct aroma to rice and curry dishes such as nasi lemak, kaya ('jam') preserves, and desserts such as pandan cake. Pandan leaf can be used as a complement to chocolate in many dishes, such as ice cream. They are known as daun pandan in Indonesian and Malay; and (bān lán) in Mandarin. Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking. Dried leaves and bottled extract may be bought in some places.
"Kewra" is extract distilled from the Pandanus flower, used to flavor drinks and desserts in Indian cuisine.
Throughout Oceania almost every part of the plant is used, with various species different from those used in Southeast Asian cooking.

Source: http://en.wikipedia.org/wiki/Pandanus

SPICE DICTIONARY: SERAI (Cymbopogon/Lemon Grass)

Lemon grass is widely used as an herb in Asian cuisine. It has a citrus flavour and can be dried and powdered, or used fresh.

Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is often used as a tea in African and Latino-American countries (e.g., Togo, Mexico, DR Congo).

East-Indian Lemon Grass (Cymbopogon flexuosus), also called Cochin Grass or Malabar Grass, is native to Cambodia, India, Sri Lanka, Burma,and Thailand while the West-Indian lemon grass (Cymbopogon citratus), also known as serai in Malay, is assumed to have its origins in Malaysia. While both can be used interchangeably, C. citratus is more suited for cooking. In India C. citratus is used both as a medical herb and in perfumes.

source:http://en.wikipedia.org/wiki/Cymbopogon

Nasi Uduk

Ingredients

• 1 kg of Rice
• 1,25 liter coconut milk
• 2 pieces of serai (lemon grass), smashed
• 2 pieces of salam leaves
• 6 pieces of pandan leaves
• 1 teaspoon of salt

Cooking Direction

• Cook coconut milk, lemon grass, salam leaves and pandan leaves. Add rice, cook until coconut milk drained.
• Stew for 1/2 hour until well cooked.
• Serve with sliced omelet, chili, crackers and fried onion.

Fried Onion

Ingredients

• 1 kg shallots, sliced
• 1 ltr water
• 1 tbsp salt

Cooking direction:

• dissolve water and salt into a bowl. Marinade shallots with salt solution for 1/4-1/2 hour, drain.
• Deep fried marinade shallot with medium heat until golden brown, set aside.
• Drain from cooking oil with oil paper/paper. Save in a jar.

Tips:

Fried onion can be made from shallots, onion, or garlic. the best ingredient is fresh shallots and garlic.

SPICE DICTIONARY: GARLIC

Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including Eastern Asia, South Asia, South-East Asia, the Middle-East, Northern Africa, Southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with cooking methods. It is often paired with onion, tomato or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling olive oil (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove.
Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of boyulism if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.

In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In Eastern Europe the shoots are pickled and eaten as an appetizer.
Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in stir frying or prepared like asparagus. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned and then stir-fried with eggs, meat, or vegetables.

Mixing garlic with eggs and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil and soaked bread produces ajoblanco.
About 1/4 teaspoon of dried powdered garlic is equivalent to one fresh clove.

Storage
Domestically, garlic is stored warm (above 18 °C or 64 °F) and dry, to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called "plaits" or grappes. Garlic is often kept in oil to produce flavoured oil, however the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil at room temperature can support the growth of deadly Clostridium botulinum. Peeled cloves may be stored in wine or vinegar in the refrigerator
Commercially, garlic is stored at 0 °C, also dry.

source: http://en.wikipedia.org/wiki/Garlic

SPICE DICTIONARY: SHALLOT (Bawang Merah)

The term shallot is used to describe two different Allium species of plant. The French grey shallot or griselle, which has been considered to be the “true shallot” by many, is Allium oschaninii, a species that grows wild from Central to Southwest Asia. Other varieties of shallot are Allium cepa var. aggregatum (multiplier onions), also known as A. ascalonicum.

This ambiguity is further confused with scallions, also known as spring or green onions. In some countries, green onions are called shallots, and shallots are referred to by alternative names such as eschallot or eschalotte.

The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. They tend to be more expensive than onions, especially in the United States, however they can be stored for at least 6 months.

Shallots are called 'bawang merah kecil' (small red onions) in Bahasa Melayu, an official language of Indonesia, Malaysia, Brunei, and Singapore,also called Brambang in Java, and "hom" (หอม - literally "fragrant") in Thai. In South East Asian cuisines, such as Thai, Malaysian and Indonesian cuisines, both shallots and garlic ('bawang putih', white onions) are very often used as elementary spices. Raw shallot can also accompany cucumbers when pickled in mild vinegar solution. It is also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called 'bawang goreng' (fried onions) in Indonesian language, which can be bought ready-made from groceries and supermarkets. It enhances the flavor of many South East Asian dishes, such as fried rice variants. In Indonesia, sometimes it is made into pickle which is usually added in variable kinds of traditional food. Its sourness increases one's appetite.

It is widely used in the southern part of India. In Kannada language it is known as 'Eerulli' and used extensively in snacks, salads, curries and rice varieties. In Tamil it is called Sambar Vengayam and Kochulli in Malayalam and is used in Sambar (a type of curry) and different types of kuzhambu(curry).

Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.

Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine.

Shallots are propagated by offsets, which, in the Northern Hemisphere are often planted in September or October, but the principal crop should not be planted earlier than February or the beginning of March. In planting, the tops of the bulbs should be kept a little above ground, and it is a commendable plan to draw away the soil surrounding the bulbs when their roots have taken hold. They should not be planted on ground recently manured. They come to maturity about July or August, although they can now be found year-round in supermarkets.

Similar to onions, raw shallots release chemicals that irritate the eye when sliced, resulting in tears. See onion for a discussion of this phenomenon.

Shallots appear to contain more flavonoids and phenols than other members of the onion family.

In Australia, the foodstuff industry has renamed a number of vegetables. The name shallot has been applied to scallions, normally called spring onions in Australia, and shallots have been renamed eschalotte. The term French shallot has also been used for Allium oschaninii.

There is a very specific region of shallot gardening in southeastern Ghana.

The name of the shallot derives from the name of the city of Ashkelon (Latin ‘Ascalon’) in ancient Canaan, in Italian its name is "scalogno".

Shallots in South East Asian Cooking

Shallots are called 'bawang merah kecil' (small red onions) in Bahasa Melayu, an official language of Indonesia, Malaysia, Brunei, and Singapore,also called Brambang in Java, and "hom" (หอม - literally "fragrant") in Thai. In South East Asian cuisines, such as Thai, Malaysian and Indonesian cuisines, both shallots and garlic ('bawang putih', white onions) are very often used as elementary spices. Raw shallot can also accompany cucumbers when pickled in mild vinegar solution. It is also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called 'bawang goreng' (fried onions) in Indonesian language, which can be bought ready-made from groceries and supermarkets. It enhances the flavor of many South East Asian dishes, such as fried rice variants. In Indonesia, sometimes it is made into pickle which is usually added in variable kinds of traditional food. Its sourness increases one's appetite.

It is widely used in the southern part of India. In Kannada language it is known as 'Eerulli' and used extensively in snacks, salads, curries and rice varieties. In Tamil it is called Sambar Vengayam and Kochulli in Malayalam and is used in Sambar (a type of curry) and different types of kuzhambu(curry).

source: http://en.wikipedia.org/wiki/Shallot

SPICE DICTIONARY: TURMERIC (Kunyit)

In non-Indian recipes, turmeric is sometimes used as a coloring agent. It has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powdwers.

Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/ polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.

In combination with annatto (E160b), turmeric has been used to color cheeses, yogirt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).

Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric.

source: http://en.wikipedia.org/wiki/Turmeric

Wedang Jahe

Ingredients

• 2 liter of water
• 250 gr fresh ginger root, peeled, smashed
• sugar/palm sugar/brown sugar

Cooking Direction

• boil water along with ginger
• add sugar/palm sugar/brown sugar
• Cook for a few minutes
• serve in hot or warm

Tips:
you can mix wedang jahe with milk to make ginger milk, or with tea to make ginger tea, serve hot for a cold day to warm up your body. hmmmm...yumm

SPICE DICTIONARY: GINGER (Jahe)

Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to add spiciness to gingerbread and other recipes. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground.

Ginger is also made into candy and used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale-- a sweet, carbonated, non-alcoholic beverage, as well as the similar, but somewhat spicier beverage ginger beer which is popular in the Caribbean.

Fresh ginger should be peeled before using to cook. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be stored in a refrigerator for about three weeks and up to three months if storing in a freezer.

Indonesia has a famous beverage that called Wedang Jahe, which is made from ginger and palm sugar; Indonesians also use ground ginger root, called jahe or djahe, as a frequent ingredient in local recipes.

source: http://en.wikipedia.org/wiki/Ginger