Es Campur ( Indonesian Ice Drink )

This beverage is a favorite in Indonesia and is often sold by street vendors at festivals.The drink’s colorful, varied ingredients give it a very festive look and taste.

Ingredients:

• 1 package gelatin dessert, any flavor
• 5 ice cubes per person
• 1 14-oz. can pineapple chunks, cut into small cubes
• 3 tbsp. canned corn, drained and washed
• 3 tbsp. canned kidney beans, drained and washed
• 1 14-oz. can coconut segments, cut into small pieces*
• 1 14-oz. can mandarin orange segments, drained, washed, and cut into small pieces
• 1 mango, cut into small pieces*
• grenadine, snow cone syrup, or cherry-flavored Italian soda syrup
• 1 14-oz. can reduced-fat sweetened condensed milk

Preparation:

Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes. Grind ice cubes in a blender until well crushed and divide ice evenly into three to six glasses, depending on how many servings you want. Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapple pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments, and 1 tbsp. mango pieces. Top each glass with 1/4 cup grenadine or syrup and 1/4 cup sweetened condensed milk. Stir. Serve with a straw and spoon.

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Es Cendol

Ingredients:

•  125 gr / 4½ oz rice flour
• 50 gr / 2 oz sago flour
• 75 cc / 2½ oz pandan leaves water (boil water with pandan leaves until it has green color)
• 450 cc / 15 oz water
• salt as needed
• 200 gr / 7 oz palm sugar, boil with 125 cc / 4 oz of water until it dissolves. Strain the palm sugar water and boil again. Set aside.
• 500 cc / 17 oz coconut milk. Boil and set aside to cool.
• 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)

Preparation:

Mix rice flour and sago flour, then mix it with some of the water. Boil the rest of the water, add green pandan leaves water and salt. Put the flour mixtures into the boiled water. Stir well and cook until it thickens (paste-like). Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol. Put these cendol directly into a bowl with water and ice in it. Cendol will be solid and then drain them again. Set aside.

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Ginger Coconut Coffee (Bajigur)

Like most recipes, this one comes in myriad combinations. Some warungs add a layer of sweet bread cubes instead of coconut.

Ingredients:

•  1 inch fresh ginger, sliced thinly
• 1/2 tsp, grated fresh nutmeg
• 1 stick cinnamon
• 2 cloves
• 1 inch lemon grass, minced
• 4 Tbs. Coffee, powdered
• 1 cup coconut milk
• 2 Tbs. plam sugar
• 1/2 tsp. salt
• 4 tbs young coconut flesh

Preparation:

Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes. Turn off the heat, add the ground coffe and allow to steep for a few minutes. Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes. Add the coconut flesh and a sprinkle of nutmeg on top.

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Wedang Ronde

Ingredients:

• 50 gr peanut,roast, and grind coarsely.
• 50 gr sugar
• 150 gr glutineous rice fluor
• 1,5 teaspoon tapioca starch
• salt
• about 150ml warm water.
• green & red food coloring

The ginger water:

• 300cc water
• 10 cm ginger, crushed
• 2 stalks lemon grass
• 2 pandan ( screwpine )leaves
• 300 gr sugar

Preparation:

1. Mix ground peanut with sugar. Set aside. 2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben) 3.Add warm water little by little until mixture is pliant. 4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture. 5.Cook the balls in hot boiling water until floating. Remove and set aside. 6. Boil all the ginger water ingredients. 7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse. 8. Serve warm/hot with the glutineous balls.

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Pasta With Tomato-Mushroom Sauce

Ingredients:

• 1 pound penne
• 3 tablespoons extra-virgin olive oil
• 2 medium onions, diced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 8 ounces button mushrooms, sliced
• 1/3 cup dry red wine
• 4 cups torn escarole (optional)
• 3/4 cup chopped fresh herbs (such as parsley and oregano)
• 1 28-ounce can crushed tomatoes
• 1 cup thinly sliced basil leaves
• 1/2 cup freshly grated Pecorino Romano or Parmesan

Preparation:

Cook the penne according to the package directions. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon of the salt, and ¼ teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes. Add the garlic and mushrooms and cook, covered, for 6 minutes more. Add the wine and cook, uncovered, for 3 minutes. Stir in the escarole (if desired), chopped herbs, and remaining salt and pepper, and cook for 4 minutes. Add tomatoes and heat through. Stir in basil. Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.

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Pizza

Ingredients:

• 1 1/3 cup warm water (105 degrees F)
• 1/4 cup non-fat dry milk
• 1/2 teaspoon salt
• 4 cups flour
• 1 tablespoon sugar
• 1 package dry yeast
• 2 tablespoons vegetable oil (for dough)
• 9 ounces vegetable oil (3 ounce per pan)
• butter flavored cooking spray
• ***Sauce***
• 1 can (8 ounce size) tomato sauce
• 1 teaspoon dry oregano
• 1/2 teaspoon marjoram
• 1/2 teaspoon dry basil
• 1/2 teaspoon garlic salt

Preparation:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

 

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.

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Sausage Spaghetti

Ingredients:

• 1 large (7 to 8 inch link) Italian sweet sausage
• 1 large Italian hot and spicy sausage
• 1 yellow onion, chopped
• 2 cloves of garlic
• 3/4 large (28 oz) can of whole tomatoes
• Olive oil
• 1 lb (16 oz) spaghetti pasta
• Salt
• Grated Parmesan cheese

Preparation:

The Sauce:

Take the Italian sausage meat out of the sausage casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.

The Pasta:

Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl.

Serve immediately. Garnish with grated Parmesan cheese.

Serves 4-6.

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Mitarashi Kushi Dango

Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.

Ingredients:

• 1 1/3 cup joshinko (rice flour)
• 3/4 cup hot water
• *for mitarashi sauce:
• 2/3 cup water
• 1/2 cup sugar
• 2 1/2 Tbsp soy sauce
• 1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water
• *Bamboo skewers

Preparation:

• Put rice flour in a bowl
• Gradually pour hot water over the rice flour.
• Mix it using a spatula until combined.
• Knead the dough with hands until smooth.
• Divide the dough into small pieces and roll into small balls.
• Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
• Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer)
• To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan.
• Bring to a boil on medium heat.
• Pour the katakuriko starch mixture in the sauce, stirring well.
• Bring to a boil again and stop the heat.
• Grill the skewered dumplings until slightly grill-marked.
• Brush mitarashi sauce over dumplings.

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Onigiri

Rice balls are called onigiri in Japanese. They are usually shaped into rounds or triangles by hands. Fillings can vary, so it's good to use your favorite fillings.

Ingredients:

• 4 cups steamed Japanese rice
• salt to taste
• black sesame seeds
• strips of dried nori seaweed
• for fillings (optional):
• ume (pickled plum) / grilled salted salmon (small chunks) / katsuobushi (dried bonito flakes) seasoned with soy sauce

Preparation:

Put about a half cup of steamed rice in a rice bowl. Wet your hands in water so that the rice won't stick. Rub some salt on your hands. Place the steamed rice on your hand and put your favorite filling, such as umeboshi or grilled salmon on the rice. Push the filling into the rice lightly. Hold the rice between your palms. Form the rice into a round, a triangle, or a cylinder by pressing lightly with your both palms. Roll the rice ball on your hands a few times, pressing lightly. Wrap the rice ball with a strip of nori or sprinkle some sesame seeds on them.

Makes 8 rice balls.

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Vegan Sushi

Ingredients :

• 6 sheets nori
• 3 cups sumeshi
• 1 bunch asparagus, with ends chopped off
• 1 bunch of carrots, sliced into 1/2-inch sticks
• 1 1/2 tbsp olive oil, divided
• 1 tsp salt
• 1 tbsp maple syrup
• 1 onion, thinly sliced
• canola oil, for frying

Preparation:

• Cook sushi rice.
• Preheat oven to 400° F
• Toss the asparagus with 1 tbsp olive oil and the salt. Spread out on a baking sheet.
• Toss the carrot sticks with the maple syrup and remaining olive oil. Spread out on a separate baking sheet.
• Roast the asparagus and carrots until the asparagus starts to brown, about 1 hour.
• Deep fry the onion slices in the canola oil until crispy. Drain on paper towels; sprinkle with salt.
• Roll the sushi, using the roasted asparagus, maple-roasted carrots, and fried onions for your fillings.
• Enjoy!

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Shoyu Ramen

Making delicious ramen noodles isn't easy as ramen chefs in Japan usually train hard to make good ramen. This is a quick recipe to make soy sauce flavored ramen at home. Please use your favorite toppings.

Ingredients:

• 2 Chukamen noodles
• 1 clove garlic, finely chopped
• 1 tsp finely chopped fresh ginger
• 1 tsp sesame oil
• 2 cup chicken soup stock
• 1 cup kombu dashi soup stock
• 1 Tbsp sake
• 1 tsp salt
• 1 tsp sugar
• 3 tbsp soy sauce
• For toppings: (optional)
• chopped negi
• nori (dried seaweed)
• pepper

Preparation:

Heat sesame oil in a deep pan. Saute chopped ginger and garlic in the pan. Lower the heat. Add chicken soup stock and kombu dashi soup stock in the pan and bring to a boil. Add sugar, salt, sake, and soy sauce in the soup and bring to a boil again. Run the soup through a strainer. Serve hot soup into individual bowls. In the meantime, boil water in a large pan. Add Chukamen noodles in the boiling water and cook for a few minutes, or follow package directions. Drain the noodles and serve in the hot soup. Place toppings, such as chopped negi and nori seaweed. Sprinkle some pepper if you would like. *Makes 2 servings

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Takoyaki

Takoyaki are known as octopus (tako) balls. To make takoyaki, a cast iron or electric takoyaki pan with many half-spherical molds is used.
Ingredients:

• 2/3 cup flour
• 1/2 cup dashi soup
• 2 eggs
• 1/2 lb. boiled octopus, cut into bite-size piece
• 1/4 cup finely chopped green onion
• 1/4 cup finely chopped benishoga (pickled red ginger)
• 1/4 cup dried sakura ebi (red shrimp)
• For toppings:
• katsuobushi (dried bonito flakes)
• aonori (green seaweed powder)
• Worcestershire sauce or takoyaki sauce
• mayonnaise

Preparation:
Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Preheat a takoyaki pan and grease the molds. Pour batter into the molds to the full. Put octopus, red ginger, green onion, and dried red shrimp in each mold. Grill takoyaki balls, flipping with a pick to make balls. When browned, remove takoyaki from the pan and place on a plate. Put sauce and mayonnaise on top and sprinkle bonito flakes and aonori over.


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Sayur Lodeh

Mixed vegetable dish with coconut.This dish is made with 3 or 4 different vegetables.You can use almost any veg. you have at hand.For example: Cabbage, French green beans, Carrots, Tauge, Bamboo shoots, etc. Very nice as a main or side dish with plain boiled rice.

Ingredients:

• 2 teaspoons Sambal Ulek.
• or 1 fresh hot Chilli.
• 3 tablespoons Peanut oil.
• 1 teaspoon Laos powder.
• 800 gr. Mixed Vegetables.
• 350 ml. Coconut milk.
• 350 ml. Chicken stock.
• 2 tablespoons Kecap Manis.
• Pinch of Pepper and salt.
• 250 gr. Chicken breast.(boiled)
• 2 Eggs (Hard boiled).
• Crispy fried onions.

Preparation:

Puree the onions, garlic and sambal ulek in a blender.Add Laos powder.Heat oil in a wok and stir fry the paste for 2 min.

Stir in the coconut milk and Chicken stock.Bring to boil.Add the vegetables in order of cooking time.Simmer until all vegetables are tender but still have a nice crunch.Add the finely sliced chicken. Season with Kecap Manis,Salt and Pepper and boil for a further minute.

Decorate with quartered Eggs and crispy fried onions.Serve hot.

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Bubur Ayam

This dish is best discribed as a savoury "rice-pudding". It makes a tasty lunchtime dish, or, if you're one of the converted, a nice breakfast dish to see you through the rest of the day.

Ingredients:

• 1 Chicken (approx. 800 gr.)
• 1½ Ltr. water.
• 400 gr. Rice.
• 2 Tbs. Chinese light Soy.
• 2 Tsp. Garlic Powdersalt & pepper to taste
• Garnish:
• Chopped Parsley or Coriander leaf.
• Omelet strips (made from 2 eggs)
• Bawang goreng. (deef fried Onions)

Preparation:

Quarter chicken and put with water on low flame for 1 hour to make stock. Remove chicken.

Put the crushed shells from the eggs used for the omelet in the stock and stir well,on low flame, for a minute. Pass stock through a muslin cloth to clarify.

Wash the rice and boil in the stock for ½ hour until done. (must be sticky and thick).

Add the soy, garlic, salt, pepper and shredded chicken and simmer for a further 15 Minutes.

Decorate with omelet, onions and parsly or coriander. serve hot.

Image © Sakurai Midori

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Opor Ayam

Ingredients:

• 1 chicken (1 to 1½ kg)
• 8 tablespoons groundnut oil
• 1 large onion
• 2 cloves of garlic
• 1 teaspoon trassi
• 200 ml water
• 1 dessertspoon goela Djawa
• 300 ml Coconut milk
• pepper, salt & kecap manis
• 4 hard boiled eggs
• Bumbu's
• 4 kemiri nuts
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon laos powder
• ½ teaspoon turmeric

Preparation:

Divide the chicken into 4 equal portions, wash and dry. Rub in pepper and salt.

Dice the onion and crush the garlic.

Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.

In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned. Add the bumbu's and fry for a further 2 minutes then add the trassi and fry for a further minute.

Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.

Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or kecap manis. Add the peeled, hard boiled eggs.

Serve with boiled rice and atjar.

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Beef Rendang

Spicy Indonesian beef dish in a almost dry coconut sauce. Suitable as a main or side dish.

Ingredients:

• 500 gr. Rump steak.
• 2 Onions.
• 4 Garlic cloves.
• 3 Fresh red chillies.
• 2½ cm Ginger root
• 1 teaspoon Turmeric.
• 1 tablespoon Paprika.
• 1 stalk Lemon grass.
• 3 Kaffir Lime leaves.
• 600 ml Coconut milk.
• 75 ml water.

Preparation:

 Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.

Dice the meat and mix with half the paste. Set aside.

Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.

Photo © stuart_spivack

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Indonesian Sate's

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

Ingredients:

• 500 gr. of Beef, Pork or Chicken

Marinade:

• 1 Onion
• 1 Garlic clove
• 30 ml Dark Soya sauce
• 1 teaspoon Coriander powder
• 1 teaspoon Lemon Grass
• 1 teaspoon Hot Chilli paste
• 1 glass red wine (optional)
• 30 ml water

Preparation:

 Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).

Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate's and leave to marinade for at least 2 hours.

Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

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Semur Daging

This is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked.

As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef and it will still come out tender. The combination of Clove, Nutmeg and Cinnamon gives this dish a really nice distinctive flavour. Serve with boiled rice.

Ingredients:

• 500 gr Stewing Beef
• 2 medium sized Onions
• 4 Cloves of Garlic
• 150 ml cooking oil
• 300 ml water
• 2 tablespoons Vinegar or lemon juice
• 3 tablespoons Kecap Manis
• 3 large tomatoes
• 1 large potato
• 2 hardboiled eggs

Bumbu’s:

• 2 Salem leaves (Indonesian bay)
• 1 teaspoon ground clove
• 1 teaspoon ground nutmeg
• ½ teaspoon cinnamon
• 1 star anise
• Pepper and salt

Preparation:

Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften. Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.

Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.

The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.

Before serving remove salem leaves and star anise.

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Nasi Goreng

The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish. Now more usual server for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:

• 350 gr. Long Grain Rice
• 2 Tbs. Vegetable Oil
• 3 Eggs
• 1 Onion
• 2 Green Chillis, Sambal Ulek or Sambal Badjak.
• 1 Garlic Clove
• 1 Leek
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 250 gr. Chicken meat
• 250 gr. Shelled Prawns
• 3 Tbs. Kecap Manis

Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

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Bakmi Goreng

Fried egg noodles. Favourite Lunch or light Supper dish.

Ingredients:

• 350 gr. Medium Egg noodles
• 100 gr. Diced Chicken breast
• 50 gr. Small Prawns
• 1 medium Onion
• 2 Cloves of Garlic
• 1 Carrot
• 1 Small Leek
• 2 tsp. Sambal Ulek
• 1 tsp. Trassi (shrimp paste)
• 3 tbs. Kecap Manis
• 3 tbs. Oil
• Pepper & Salt

Preparation:

Boil the noodles, using the instructions on the packet. Rinse and set aside.

Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the strips of chicken, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Ketjap Manis. Use pepper and salt as needed and stir-fry for a further 4 min.

Serve hot. Delicious with Hot Peanut sauce.

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