Indonesian Beef Rendang

Many Indonesians who live in abroad don’t have any patience to cook it. It takes hours to get the perfect rendang in taste and appearance. The authentic rendang is enriched by turmeric leaves and asam kandis not turmeric root and tamarind. However, tamarind is common to be applied for substituting asam kandis in Java island.

Ingredients:

• 1 kg beef (US: chuck, rib, and shank; Indonesian: blade, chuck, cube roll, top side + rump, silver side), unidirectional muscle fiber and thick cut
• 1 package (150 g) pure creamed coconut
• 2 cans (800 mL) young coconut water
• 1 L UHT pure coconut milk
• 4 asam kandis (can be substituted for kokam, goraka, or kodampuli)
• 4 small star anises (if you you a bigger size, take only 2 star anises)
• salt as desired

Leaf Spices (REMPAH DAUN):

• 1 turmeric leaf (since my turmeric leaves were pretty small, I used 2), chopped
• 2 kaffir lime leaves, discard the midrib leaves and chopped
• 2 kaffir lime leaves
• 2 lemongrasses, cut 3 cm long of the top parts(set aside) and bruise the rest

Other Spices:

• 100 g long red cayennne pepper
• bird eyes chilies, as desired
• 10 shallots (I used 5 since the shallots were bigger in size)
• 6 cloves garlic
• 3-cm galangal
• 4-cm ginger
• 2 top parts of lemongrass that are cut into 3-cm length
• 3 kaffir lime leaves, midrib
• 1 tbsp coriander seed, toasted
• 1 tsp cumin, toasted
• 1 tsp white peppercorn, toasted

Method:

• Combine creamed coconut, coconut milk, young coconut water with REMPAH DAUN and star anise in a large pot.
• Bring to a boil and stir once a while. When the star anises are soft, remove from the heat and drain REMPAH DAUN and star anises. Separate the 2 whole kaffir lime leaves
• Process REMPAH DAUN, star anises, and other spices except 2 whole kaffir lime leaves in a blender or food processor until smooth.
• Return the smooth spices and the 2 kaffir lime leaves to a pot and combine with warm coconut milk mixture. Boil them together for 15 minutes at a medium-high heat.
• Add beef chunks, asam kandis and salt. Let cook until the mixture starts to oil and thick. At this stage, the fragrant aroma of spices begins to smell.
• Reduce to low heat and stir once a while. When the liquid absorbs, it’s time to add stirring frequency, so the mixture is not going to be scorched on the bottom. Savory aroma starts to come out. Keep stirring until darken, dry and oily.

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Pattaya Fried Rice

Despite its Thai appearing name, pattaya fried rice actually comes from Malaysia. It's a easy fried rice in omelette package, available at malay hawker booths and usually provided with sliced cucumber, tomato and rained with ketchup or spicy chilli paste.

Ingredients :

• Serves for 1 person 
• 2 cup cooked rice
• 3 shallots, sliced
• 1 clove garlic, chopped
• 1/2 skin free boneless chicken breast, cubed
• a several sliced carrots
• a several freezing peas
• 1 tsp. ketchup
• 2 tsp. soy sauce
• salt and pepper to taste
• 2 egg, beaten
• oil for cooking

Method :

• For the fried rice: Warm a little oil in pan and saute sliced shallots and garlic until fragrant. Add the chicken cubed and carrot and stir-fry until cooked.
• Add the peas and cooked rice and mix well. Period with soy marinade, ketchup and pepper and salt according to flavor. Keep mix until grain is absolutely combined and warmed through. Set aside.
• For the omelette: Gently defeat the egg and season with a pinch of salt. Warm a pan with a little oil. Add in egg and swirl the pan by the handle to make a slim omelette. Let the omelette prepare and brownish at the end.
• Once the omelette is done, place the fried grain in the middle of the omelette and propagate it accordingly. Times the sides into an package form, making sure to overlap the package a bit. Properly turn the omelette onto a providing dish. Drop ketchup or chilli sauce over the top.

Mutton Briyani

Biryani also come from indian and normally is eaten at festive occassions. It is not an easy dish to cook and some preparation need to do, but if we follow the method step by step, is actually easy to cook.

Ingredients :

• Mutton – 1 kg 
• Red vegetables – 3 (medium size)
• Green chilies – 14 
• Ginger – 100 gram (two big pieces)
• One whole big garlic
• Tomatoes – 3 (big)
• Mint leaves – a handful
• Basmati grain – 2 and 1/2 cups
• Salt to taste
• Oil – 6 tbsp

Spices 

• Turmeric dust – 1/2 tsp
• Garam masala – 1 tsp
• Cinnamon stick – 2 (each 2″ inches in length)
• Cloves – 6
• Cardamom – 6
• Bay leaf – 3 to 4
• Black peppercorns- 1 tbsp
• Crushed dark peppercorn – 1/2 tsp

Method :

• Wash mutton twice and pressure cook with salt and 1/2 tsp of crushed dark peppercorns. Add water until the mutton is completely engrossed. Cook for 4 to 5 whistles. Mutton should be very smooth but not over prepared. Transfer mutton to a dish and source the mutton inventory (remaining fluid from the prepared mutton).
• Heat 5 tablespoons of oil in the same stress pot, add cut natural chilies, sliced vegetables and saute until darkish and caramelized.
• Add all the spices or herbs except turmeric extract and garam masala and saute for 5 moments or until the spices or herbs produces its fragrance.
• Add  salt, finely ground ginger and garlic paste (equal amount), mix well for a instant and add sliced tomato vegetables.  Cook until tomato vegetables are crushed.
• Add turmeric extract dust, garam masala and great results in, prepare for a instant and add mutton. Mix everything well and let the gravy prepare for a few moments to cover with all the spices or herbs.
• Add 4 and 1/2 mugs of arranged mutton inventory to the gravy. If you do not have enough inventory add water. In between clean basmati grain and propagate it in a hand smooth towel or document hand smooth towel to process the wetness.
• Heat a tablespoons of oil (preferably olive oil), add basmati grain and saute for a few moments.
• Add this to the gravy, mix well, add some more sodium and pressure cook for 15 moments over low warm and convert off the range and keep it for another 20 moments.
• Now that the pressure will be released, gradually eliminate the lid and transfer the contents to a providing plate.
• Serve with raitha.

http://www.spicytasty.com

Indian Thosai

Thosai is a crispy indian pancake and normally eaten with dhall and chutney. It's make from lighly fermented rice flour. Not only famous at india, now around the asia like singapore, malaysia also can find this thosai.

Ingredients : 

• 1 cup fresh rice
• 1/2 cup blackgram dhal
• 1 1/2 tsp dry yeast
• 1/2 cup warm water
• 1 tsp. sugar
• 1 1/2 tsp salt
• 2 tsp ghee
• 1/4 tsp. mustard seeds
• 1 little red onion, sliced finely
• 1 clean green chilli, sliced finely

Method :

Wash the blackgram dhal and grain before immersing them independently in cold water instantaneously. Pressure and use a blender to smash the grain, including just enough water for the mixing. Use a fine filter to strain.

For the blackgram dhal, eliminate any black themes if you are using unhusked dhal and stress. Use a blender to smash. Add water if necessary. When the dhal has been floor to a very sleek insert, add it to the grain and mix well. Complete a dish with water and spread the candida over it. Leave to ease in 5 minutes. Mix to melt. Add the sodium and glucose, then stir the combination into the floor grain and dhal. Set aside for an hour in a heated location. The combination will rise and double in quantity.

Heat a little soup pot with the ghee and fry the mustard seed products until they start to pop. Add sliced soup and red onion and continue cooking. Mix sometimes until the vegetables are soft and fantastic darkish. All to cool before mixing into the combination. The combination should be of a dense serving reliability. Add a little grape dairy if the combination is too dense.

Heat a hot cake pan and oil the platform with a very slim part of ghee. Add in just enough combination to cover the platform of the pan, which should be about the size of a little dish. Prepare until the color turns fantastic rbown on the bottom, cook on both sides. Serve thosai with spud bhaji and clean chutneys.

This ingredients enough for 10-12 makes thosai. It's perfect meal for vegetarian.

Chicken Satay ( Indonesian Sate )

Satay or sate is a very well-known meals in Indonesia with a wealthy wide range among Indonesia’s different cultural groups’ cooking art. Satay is a commonly well known bowl in almost all areas across the country. Consequently, many modifications have been designed throughout the Indonesian Islands. Satay may have started in Java, but it is also well-known in many other South eastern China, such as: Malaysia, Singapore, and Thailand, as well as in The Holland which was affected through its former cities. Satay can be acquired from a traveling satay source, from a street-side tent-restaurant, in an upper-class eating place, or during conventional party feasts.

Satay or satisfy is a bowl made up of sections or pieces of dice-sized various meats (chicken, mutton, meat, seafood, etc.) on bamboo bedding skewers. These are prepared or barbecued over a wooden or cooking flame, then provided with various delicious herbs (depends on satay formula variants). Chicken Satay (Sate Ayam) is the most typical recipes you will discover quickly in Indonesia. It’s via the isle of Madura, East Java.

Ingredients :

• 1/2 kg boneless Poultry, take off the skin and cut the various meats in 2 cm cubes
• 3 tbsps lovely soy marinade (kecap manis)
• 1 tbsp squezeed lime juice
• 1 tsp. of salt
• 1 tsp. of sugar
• Bamboo Skewers

Method :

• Marinate the chicken with salt and sugar. Keep it for 1 hour.
• Line the chicken pieces onto satay skewers. Spread with calcium or freshly squeezed orange juice.
• Fry the chicken skin to get the oil from it.
• Sweep the chicken with chicken oil and then barbeque grill the satay over hot cooking. When the chicken is 50 percent done, brush again with the oil and black lovely soy products marinade. Proceed cooking until the various meats is cooked.
• Provide with peanut marinade and simply grain  (nasi putih) or compacted grain  (lontong)

Coconut Milk Rice

Coconut milk rice or called as Nasi Uduk is an Indonesian design steamed rice dish originally from Jakarta. Is very popular at indonesia, they're normally eat for breakfast and dinner. We can discover Nasi Uduk at every region in indonesia, to cook is very easy and simple to get ready.

Ingredients :

• 400 gram uncooked rice, washed and strained
• 375 ml water
• 250 ml heavy coconut milk
• 1 tsp. salt
• 1 salam leaf (Indian Bay Leaves) or 2 pandan outcomes in turned together
• 3 egg for omelette

Method :

• Wash and stress the rice in a narrow or colander.
• Put rice and all other substances (water, coconut milk products, Salam leaf or pandan outcomes in and salt) in a rice pot.
• Cover and let it ready. Mix a bit while preparing, then secure and continue preparing.
• Usually after 20 minutes, the rice is ready.
• Remove the outcomes in before offering.
• To get ready the Omelette: Mix the eggs
• Add 1/2 tsp. of salt
• Heat some oil on a pan & fry the egg until cooked
• Finely item the omelette
• Put the omellette on top of the Nasi Uduk
• Serve Nasi Uduk with chilli paste (sambal)
• Garnish with raw cucumber and fried shallots if liked.

Prata Bread ( Roti Prata )

Roti prata is famous food around the singapore, a lot of people eat prata for breakfast choice. This is Singapore evolution of the Pakistani and Native indian paratha, a hot cake breads made of dough composed of fat, egg, flour and water. Roti indicates breads in Hindi, Urdu, most other Northern Native indian dialects and Malay, while Prata indicates flat. It is typically provided with curry or, more hardly ever, with glucose or condensed milk. In addition, although absorbed at any time of the day by some residents, a large proportion tend to eat it as a evening or day bowl, particularly at 24-hour shops. 

Ingredients : 

• 12 oz. / 375 g. rice or simply flour
• 1 1/2 tsp salt
• a little sugar
• 1/2 cup steaming water, to bind
• 1/4 cup milk
• 6 oz. / 180 g. ghee or oil

Method :

Sift flour and sodium together.

Rub 1 oz. of ghee into the sifted flour. Add steaming water, glucose and dairy progressively and massage well (about 10 - 15 mins) to type a sleek smooth money, split into golf basketball dimension section (8-10 equivalent portions), rub with staying ghee or oil, protect and let it relax for several time.

Oil the perform top and perform each basketball into a very slim piece - first tone and flatten with your lubricated arms, then slim further by taking the edges (professionals do it by tossing the money in the air in a round motion), including enough oil to avoid adhering. Oil the outer lining area and times into a rectangle (egg can be included before folding).

Alternatively, you can slim out the piece, oil and move it up, coils in up like a sea spend, tone and flatten and oil again and reapeat the trimming one or two more times.

Fry in a lubricated pan on both factors until liver areas appear and crunchy. Grind by pushing it together with both arms and provide instantly.

The breads can be consumed on its own with a spread of glucose, or with any various meats or veggie curry.

Simple Curry 

Ingredients :

• Egg Vegetation - chopped and boiled
• Potatoes - chopped and boiled
• Stock
• Curry powder
• Onion - well sliced
• Salt
• Coconut dairy or yoghurt

Method:

First fry the red onion in oil until sleek and darkish, add curry dust and fry until fresh. Add inventory and the relax of the substances, last the grape dairy. Period with sodium if necessary.

Note: Add enough inventory or water to make a slim curry.