Sour Soup

Ingredients

Blended Spices:

• 4 cloves of shallot


• 2 cloves of garlic


• 3 pieces of candlenut


• 1 piece of red chili


• 1 teaspoon of shrimp paste


• salt and brown sugar as desired

Grind all spices in a mortar or blend in a blender (add a little amount of water if using blender)

Solid Ingredients:

• 3 cm of galangale, crushed


• 3 salam leaves


• 100 gram of beef meat, small chopped


• 1/4 young jackfruit, medium diced


• 1 chayote, peeled and diced


• 2 corns, divided into 3 parts


• 2 handfull gnetum gnemon (melinjo) and the leaves (if desired)


• 100 gram of string bean, medium chopped


• 1 fresh tamarind

Cooking direction

Boil 600 ml of water in a stewpan. Add blended spices, galangale, salam leaves, beef meat, young jackfruit, chayote, corns, melinjo & the leaves. Boil until all ingredients nicely cook and tender. Add string bean, cook again for 3 minutes or until string beans cooked. Take out, served warm in a bowl.

Gado-Gado

Gado-gado is Indonesian cuisine that made with mixing all boiled vegetables with peanut sauce and eggs.

Ingredients

• 50 gr been sprouts, cut the root, boil for a while, drained, set aside.
• 150 gr water spinach (kangkung), cut, washed. Boil until cooked, drained, set aside.
• 200 gr bitter melon, take out the seed, boil for a while, drained, set aside.
• 1 chayote (labu siam), boiled, small cut.
• 1 fried tofu, medium sliced.
  
• 1 fried tempe, medium sliced.
• fried shallot/fried onion
• 3 boiled eggs, divided
• crackers

Sauce

• 200 gr fried peanut
• 2 red chili
• 5 thai chili
• 1 teaspoon salt
• 1/2 teaspoon grilled shrimp paste
• 200 cc water

Grind all ingredients in a mortar. You can also make the sauce by blend all ingredients in a blender.

Cooking Direction

• mix all vegetables, egg, tofu and tempe in a plate.
• Add peanut sauce on top, spread the fried shallot, add crackers as finishing. Served.
  

Chicken Satay (Sate Ayam)

Ingredients

• 2 pieces of boneless chicken breast


• 1 tablespoon of cooking oil


• wooden skewers

Spices

• 5 cloves shallot


• 5 cloves garlic


• 1 teaspoon coriander


• 2 cm fresh turmeric


• 1 teaspoon tamarind juice


• salt and pepper as desired


• palm sugar as desired

Grind all spices in a mortar or blend it in a blender (add a little water before blend it)

Cooking Direction

• cut chicken breast as desired. Usually 1x2x2 cm


• mix chicken cutlet with cooking oil and blended spices. Marinade for 15-30 minutes.


• Thread 4 to 5 chicken cutlets onto skewers.


• Grill until well cooked


• Served with peanut souce (Sambal Kacang) & sliced shallot on top.
  

Kolak

Ingredients:

• 1 sweet potato, peel off, medium chopped
  
• 6 bananas, medium chopped
• 200 gram kolang-kaling
• 400 ml of water
• 4 pandanus leaves
• 150 gram palm sugar
• 1/2 teaspoon salt
• 400 ml coconut milk
  

Cooking Direction

• boil sweet potato, kolang-kaling, pandanus leaves, sugar and salt in a pot until all ingredients well cooked.
• Add coconut milk, let it boiled, Stir a bit.
• Served hot
  

Baked Sweet Potato (Ubi Bakar)

Ingredients:

• 4 pieces medium sized sweet potato
• Thin foil
• Grated cheese
  

Cooking Direction:

• wash sweet potato until clean, drained, wrap with thin foil
• baked in an oven with temperature 170 celcius degree fro 5-10 minutes until cooked & tender
• divide sweet potato into 2 parts, + shape sliced in the top, push the bottom to get the nice flower shape
• serve with grated cheese on top.
  

Fried Cassava (Singkong Goreng)

Ingredients

• 500 gram cassava, peel of the skin, divide into 2 parts, steam until cooked
• 1 teaspoon grounded garlic/garlic powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 100 ml water
• 1 teaspoon rice powder/rice flour
• 1 teaspoon starch/tapioka starch
• cooking oil

Cooking Direction

• mix garlic, coriander, salt, rice powder, starch & water. Mix well.
• Dip steamed cassava, deep fried until golden brown.
• Served hot.
  

Sambal Terasi (Chili Sauce with Shrimp Paste)

Ingredients

• 8 red chili
• 20 thai chili
• 1 tablespoon grilled shrimp paste
• salt & brown sugar as desired
• 1 tomato
• 2 pieces of k-lime

Cooking Direction

• put all ingredients except k-lime in a mortar. Grind all ingredients until all soften up and well mixed.
• Add k-lime juice. Serve.
  

Empal

Ingredients

• 500 gr beef meat, wide sliced
• water
• 1 teaspoon garlic powder
  
• 1 teaspoon coriander powder
• 2 cm smashed galangale
• salt & palm sugar as desired
• tamarind juice
• cooking oil

Cooking Direction

• Boil meat in medium heat until cooked
• take cooked meat and hit it with pestle until nice and thin
• cook again with garlic, coriander, galangale, tamarind juice, salt & brown sugar.
• Add a little bit of leftover beef stock
• Cook until all the water dried up
• Fried meat for a moment
• Serve with rice
  

Rawon

Ingredients

• 2 tablespoon of cooking oil
• 3 cloves of shallot, chopped
• 2 cloves of garlic, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 2 cm fresh galangale, smashed
  
• 1 smashed lemon grass
• 3 k-lime leaves
• 1 piece of keluwak, grind
• 500 gr of diced beef meat
• 1 liter of water
• 1 tomato, medium chopped
• Tamarind juice as desired
• 2 scallions, chopped

Cooking Direction

• Heat oil, saute shallot & garlic. Add turmeric powder and coriander, stir well.
• Add galangale, lemon grass, k-lime leaves and keluwak, stir well. Add meat & water. Cook until meat are well cooked & tender.
• Add chopped tomato, tamarind juice and scallions. Cook again until all scallions are cooked.
• Serve it with rice.
  

Yellow Rice (Nasi Kuning)

Ingredients

• 1 kg rice, washed and cleaned
• 50 cc turmeric juice (3 tablespoon of turmeric powder + 50 cc water)
• 1 tablespoon of lime juice
• 1,5 liter coconut milk
• 2 pieces of lemon grass
• 4 k-lime leaves
• 5 pandan leaves
• 1 teaspoon salt

Cooking Direction

• mix rice with turmeric juice and lime juice. Mix well. Set aside for 10 minutes.
• Cook coconut milk with lemon grass, k-lime leaves, pandan leaves & salt until boiled. Add rice, cook until all coconut milk dried up.
• Steam rice for 1/2 hour until cooked
• Serve hot.
  

Misro

Ingredients

• 500 gr grated cassava
• 250 gr grated young coconut/coconut flakes
• 1/4 tablespoon salt
• 100 gr palm sugar
• cooking oil for deep fried

Cooking Direction

• Mix cassava, coconut flakes & salt. Mix well.
• Take 2 tablespoon mixed cassava, fill it with palm sugar, tighten in round shape.
• Deep fried until golden brown.
• Served it hot.
  

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.
  

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.

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
  

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.