Minggu, 24 Januari 2010

Udang Galah Bakar (Grilled King Prawns)


* 300 gr king prawns (udang galah), beheaded and deveined
* 4 cloves garlic
* 2 candle nuts
* 1 cm turmeric
* 1 tbs coriander
* 1 tsp ground black pepper
* 1 tsp lime juice
* 2 tbs kecap manis (sweet soy sauce)
* 2 tbs margarine
* 1 tsp vegetable oil
* salt to taste


* Grind garlic, candle nuts, turmeric, and coriander in a grinder into a fine paste. Saute the paste on medium heat until fragrant. Remove and set aside.
* In a mixing bowl, combine the fried spices with kecap manis, margarine, lime juice, black pepper and salt. Brush the king prawns with the seasoning mixture. Set aside to marinate for min. 30 minutes.
* Grill the prawns while occasionally rebrushing them with the seasoning until thoroughly done.
* Serve immediately.

Java Juice


* 2-3 medium lemons, unwaxed and thoroughly washed
* 2 tbs sugar
* water for cooking and cooling


* Use a potato peeler or lemon parer to remove the outer yellow part of the lemon rind. Place these yellow parings in a saucepan with about 100 ml water, or a bit more.
* Bring to a boil then gently simmer for about ten minutes. The water should become yellow and smell of lemon as the oils are released.
* Add sugar, and stir gently over the heat until it’s all dissolved. Turn off the heat and leave to cool slightly.
* Cut the lemons in half and squeeze out the juice. This is easiest with an electric juicer or suitable food processor attachment. Keep squeezing lemons until you have about a glass of juice. With reasonable sized lemons each one yields around 50 ml, with smaller ones you’ll need to squeeze more.
* Add all the juice (and gunk) to the pan, stir roughly, and leave to cool.
* Use a nylon sieve to strain the lemonade over a glass.
* Put straight in the fridge. To use, dilute as necessary with cold water and/or ice cubes (my version is ice cubes with chocolate inside).

Ayam Bakar Padang (Padang Grilled Chicken)


* 2 whole chicken, cut into quarters
* 8 shallots, thinly sliced
* 2 stalks lemongrass, bruised
* 2 glasses coconut milk
* 4 cm galangal, bruised
* 1 tbs tamarind juice
* 2 tbs vegetable oil

Spice paste ingredients:

* 8 candle nuts
* 6 red chilies
* 4 cm ginger
* 2 cm turmeric
* 1 tsp pepper seeds
* salt to taste


* Grind spice paste ingredients in a spice grinder or mortar and pestle into a fine paste.
* Saute minced shallots until yellowed. Add spice paste, lemongrass, galangal. Continue stir-frying until fragrant. Pour 2 glasses of water and tamarind juice. Stir to combine. Let it simmer until the chicken is tender.
* Add coconut milk. Continue simmering and stirring until oil starts to come out. Remove.
* Grill chicken until browned on both sides.
* Remove and serve. If there is leftover of spice mixture, sprinkle it over chicken.

Ketropak (Jakarta Indonesian Food)


* 12 pieces tofu, fried and sliced
* 1 hard boiled egg, halved
* 2 pieces rice packets (ketupat), sliced
* 200 gr vermicelli (mee hoon), soaked in hot water and drained.
* 600 gr bean sprouts, soaked in hot water and drained.
* 6 tbs fried shallots (bawang goreng)
* 1 cup fried shrimp crackers
* 2 tsp lime juice
* 1 tbs sweet soy sauce
* 3 tbs water

Spice paste ingredients:

* 6 cloves garlic
* 5 bird’s eye chilies
* 1 tbs coconut candy
* 12 tbs roasted/fried peanuts
* salt to taste


* Grind spice paste ingredients into a fine paste. Dilute with water. Add lime juice. Stir to combine.
* Put sliced tofu, egg, rice packets, vermicelli, and bean sprouts on a platter. Pour the peanut sauce onto the dish.
* Sprinkle with sweet soy sauce, fried shallots and shrimp crackers.

Sambal Prawn


* 500 g prawns, shelled but keep the tail intact
* 1 tbs lime juice
* 1/2 onion, sliced
* 1 cm galangal, smashed
* 1 green onion/scallion, minced
* Vegetable oil for frying

Spice Paste Ingredients:

* 8 red chilies
* 1 tomato
* 6 shallots
* 3 cloves garlic
* 1 tsp pepper powder
* 1/2 tsp belacan
* 1 tsp salt
* 1 tsp sugar


* Drizzle prawns with lime juice thoroughly. Set aside for 30 minutes. Wash and dry up.
* Fry prawns in a wok until red. Remove.
* Grind spice paste ingredients into a fine paste. Stir fry in a wok. Add galangal and onion, continue stirring until fragrant.
* Add prawns, stir to combine until fully cooked.
* Turn out onto a plate, garnish with minced scallion. Serve.

Sop Konro (Beef Ribs Soup ala Makassar)


* 1 kg beef ribs, cut into 4-5 cm pieces
* 2 lt water
* 2 tbs tamarind juice
* 3 tbs vegetable/palm oil
* 3 cloves
* 2 indian bay leaves
* 3 cm galangal, bruised
* 2 cm cinnamon
* salt and sugar to taste

Spice paste:

* 1 cup red beans (kacang merah), boiled
* 5 kluwak nuts
* 5 shallots
* 3 garlic
* 1 nutmeg
* 1 tsp tumeric


* Ground all spice paste ingredients in a blender or using the traditional mortar and pestle
* Stir fry the spice paste and cloves over medium heat until fragrant and then set aside
* Boil the water. Add beef ribs, cinnamon, indian bay leaves, galangal, tamarind juice, salt and sugar. Add the fried spice and cloves. Cook until the meat is tender and the spice is well absorbed into the meat.
* Remove and serve with sambal.

Coto Makas­sar Indonesian


* 300 g beef san­dung lumur
* 750 g beef innards (intestines, tripes, liv­ers, kid­neys, lungs)
* 2000 cc stock
* 2 tbsp corian­der, fried with­out oil
* 1 tsp peres jin­ten (car­away seed/cumin)
* 5 cloves garlic
* 5 grains kemiri (fruits of candlenut)
* 3 tbsp cook­ing oil
* 4 stalks serai (lemongrass/citronella), crushed
* 4 cit­rus leaves
* 2 tbsp salt
* Pep­per
* 3 tbsp peanuts, fried and grinded
* 2 stalks leeks, slice thickly
* 2 stalks celeries, slice thickly

Sam­bal Tauco:

* 4 tbsp tauco (fer­mented bean paste used as condiment)
* 2 cloves garlic
* 5 chilies
* 2 tbsp cook­ing oil


* 2 cala­m­ondins
* Fried onion


1. Boil beef until it is well-done, sep­a­rate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
2. Boil stock while corian­der, cumin, pep­per, gar­lic, and kemiri are grinded. Heat cook­ing oil and cook grinded sea­son­ing in some oil until it is fragrant.
3. Put sea­son­ing into boiled stock. Add serai, cit­rus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
5. Sam­bal tauco: Grind tauco, gar­lic, and chilies. Sauté at higher tem­per­a­ture, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the com­ple­ments and sam­bal tauco. Adding ketu­pat is preferred.