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.

Kamis, 21 Januari 2010

Ayam Suwir Pedas


- 250 g chicken fillet

- 1 stalk of white part of lemon grass

- 1 Salaam (Indian Bay Leaves)

- 2 fresh Kaffir Lime leafs

- 1 table spoon Tamarind (asam jawa) juice

- 100 ml chicken stock

- Half fresh tomato, chopped

Spice Paste

- 3 shallots

- 2 cloves of garlic

- 3 red chillies

- 3 bird's eyes chillies (optional, only if you want to make it spicier)

- 1/2 teaspoon of pepper

- Salt and sugar to taste


1. Bring to boil the chicken. When it cooked, take out from the stock then shred the meat. Set aside.

2. Grind or blend the spice paste.

3. Heat the oil, then sauté the spice paste until fragrant. Then add salam leafs, kaffir lime leafs, lemongrass, fresh tomato,tamarind juice and the chicken. Mix them well for few minutes, and then give the chicken stock. Cook until the water absorbed. Add sugar or salt to adjust the taste.

Rabu, 20 Januari 2010

Ingredients - 250 ml light coconut milk - 100 ml thick coconut milk - 1 bundle of spinach (or Fern Tips) - 1 fresh Turmeric leaf - 1 teaspoon tam


- 250 ml light coconut milk

- 100 ml thick coconut milk

- 1 bundle of spinach (or Fern Tips)

- 1 fresh Turmeric leaf

- 1 teaspoon tamarind juice

- Salt to taste

Spice Paste

- 2 shallots, peeled and sliced

- 1 clove of garlic, peeled and sliced

- 5 or 10 red chillies (as you like it), seeded and sliced (I used 2 teaspoons chilli powder since I don't have red chillies)

- 1 cm fresh Galangal (Lengkuas/Laos)

- 1 cm fresh turmeric, peeled and sliced

- 1 cm ginger, peeled and sliced


1. Prepare spice paste by grinding or blending all ingredients together.

2. Put spice paste in a saucepan with the coconut milk and bring to boil, stirring. Simmer for one minute then add the spinach, turmeric leaf and tamarind juice. Simmer, stirring frequently until the spinach is tender.

3. Season to taste with salt.

4. Good to serve with plain rice (nasi putih) and other side dish like fried Chicken or Fish.

Ayam Djahe Mangga

A quick dish of stir fried chicken with ginger and mango. Best served with white rice and a ginger sauce. Try my sauce for Babi Panggang.

4 Chicken breast
3 cm. Fresh Ginger root
2 Spring onions
1 tablespoon Kecap manis
1 tablespoon Sesame oil
Pepper & Salt
2 ripe mango's or
1 tin (400 gr) Mango
2 tablespoons peanut oil

Clean chicken breast and cut in half,then slice into fingerthick strips and put in bowl. Peel and grate ginger and thinly slice spring onions and add to chicken. Add Sesame oil, Kecap manis and pepper & salt. Leave to marinate for at least ½ an hour.
Peel mango and remove flesh from stone or open tin and slice into strips the same size as chicken. Set aside.
Heat wok and add peanut oil. Quickly stir-fry chicken (5 min.).
Heat Mango in microwave and mix with chicken.
Serve hot with Babi Panggang sauce.
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Javanese Mixed-Vegetable Salad

This is another recipe I've gratefully received from a contributor.

1 cucumber(scored & sliced)
2 eggs (hard.boilled,shelled & sliced)
4 small potatoes(boilled, peeled, sliced & fried)
4 oz.(125 g.) tauge (tailed)
4 oz.(125 g.) cabbage (shredded)
2 oz.(60 g.) long beans (cut into 1-inch/ 2,5 cm. lengths)
2 cakes tahu kuning (cubed)
4 cakes tempe (sliced slantwise - to 1/2-inch/ 1.2-cm thickness)
4 oz. (125 g.) dried yellow noodles (cut into 11/2 -inch/ 4cm lengths)
20 pieces krupuk
20 pieces emping
8 oz. (250 g.) lettuce
boiling salted water
cooking oil for frying

Sauce Ingredients:

2-5 red chillies
1-inch (2,5-cm) piece terasi (dry-fried)
4 oz. (125 g.) peanuts (fried & skinned)
2 teaspoons sugar
1 dessertspoon cooking oil
3-5 daun salam
salt to taste
boiling water
juice of 10-12 limes

1. To prepare salad. Separately blanch tauge, cabbage and long beans in boiling water. Drain and reserve.
2. Heat oil on medium flame. Separately fry tahu, tempe, noodles, krupuk and emping. Drain well and reserve.
3. Shred half the lettuce and use to line salad plate. Arrange the remainder and all the reserved ingredients on this. Serve with the sauce.
4. To prepare sauce. Grind together the chillies and terasi. Pound together the peaunuts and sugar.
5. Heat oil and fry ground ingredients with daun salam. When fragrant, mix in pounded ingredients and salt. Cook for 1- 2 minutes and reduce heat.
6. Stir in boiling water to make a pouring consistency. Simmer till thickened. Add lime juice, adjust seasoning and dish up.
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Besengek Daging

Besengek Daging

Spicy Beef dish cooked in coconut milk.
Use a lean, whole cut of beef like "topside" or "silverside".

500 gr Beef.
1 onion.
1 teaspoon trassi.
1 red chilli pepper.
½ teaspoon black pepper.
1 teaspoon coriander (ground).
½ teaspoon turmeric.
30 ml tamarind water.
250 ml beef stock.
500 ml coconut milk.
2 teaspoons sugar.
salt to taste.
oil for frying.

Place the beef in enough water to cover the joint and boil until tender (about 1 hour). Remove from stock and slice after cooling. Chop the onions and fry with the trassi in the oil until soft. Add chilli, pepper, coriander, turmeric, tamarind, sugar and salt. saute for a further ½ minute then add the beef and stock. Cover pan and simmer for a further 5 minutes. Uncover pan and add the coconut milk. Continue cooking until the sauce thickens.
Can be served on its own with rice or as part of a "rijsttafel".

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Senin, 11 Januari 2010

Marinated Mozzarella and Veggie Pizza

This pizza is vegetarian as long as you use mozzarella which does not contain animal rennet.

- 1lb Fresh Mozzarella (Caprese Log)
- Handful Fresh Basil
- 1 Red Bell Pepper
- 1 Red Onion
- 1 Whole Clove Garlic
- 1 Tomato
- Crimini Mushrooms (Portabellos also works well)
- Red Wine Vinegar
- Balsamic Vinegar
- Marinara sauce or pesto
- Black Pepper
(Artichoke hearts also go very well as a topping with this recipe.)

You can either make the dough from scratch or buy premade dough. Since there is a Trader Joe's nearby and premade focaccia dough is only $1.00 a ball, I used that.
- 1/2 cup flour or corn meal to roll out dough
- olive oil
1.Wash the vegetables.
2.Cut mozzarella into 1/4 thick slabs.
3.Place the mozzarella in bowl and cover with approx 1/4 cup red wine vinegar and 1/2 cup balsamic vinegar.
4.Peel the garlic and onion and de-stem the basil.
5.ulienne the onion and chop the other ingredients coarsely.
6.Add the ingredients to a bowl with mozz and vinegar. Add black pepper. Stir until everything is covered, making sure not to tear up the mozzarella.
7.Chop the mushrooms in half and julienne the bell pepper. Pull out the dough if you are using store bought dough. Let the veggies marinate for at least an hour.
8.Let the dough rise, and punch it down and let it rise again.
9.Roll out the dough. (I put string cheese in my crust.)
10.Perforate the dough with a fork to eliminate bubbles.
11.At this point you may be deviating from how I do this. I have a very bad oven, and having learned from past experience, I have to partially precook my pizza dough before adding toppings. So I brush my pie with olive oil and place it in the oven at this point. If I you have a good oven I would skip this step.
12.While my pie was cooking I placed the marinating mozzarella and veggies in a collander to get rid of the liquid.
13.Pie after being pre-cooked:
14.Normally I use pesto, but today I am using Classico Cabernet Marinara.
15.Add mushrooms.
16.Add other ingredients.
17.Place in oven until cooked to your satisfaction.

Ginger Sweet Potato Gnocchi & Garlic Cream Sauce

Ginger and garlic play very well together. Traditionally that happens most frequently in Asian-influenced dishes, but I wanted to get the same effect in something from another region. Gnocchi are great because they're relatively difficult to mess up, allow the addition of flavoring ingredients, and can be made well in advance and frozen instead of cooking immediately (though mine were fresh).

Sweet Potatoes
1 egg

1 medium onion
3 cloves of garlic
1 pint heavy cream
1/4 cup butter
3-4 Tablespoons flour
Step :
1. Start by cutting your sweet potatoes in half lengthwise. You're looking for mostly-same-size pieces so they cook evenly.
2. Oil up a cookie sheet, oil the taters, and put them cut-side down on the sheet. Toss them in a 350 degree oven for 20-40 minutes.

They should be fork-smooshy, which is beyond fork tender. Basically they should do this and not bounce back up when you take away the fork:
3. At that level of doneness, the skin of the sweet potato will generally just slough off as single piece.
4. Smash those things up. They shouldn't put up much resistance, but make sure there are no fibrous bits. If there are you may want to consider finishing in the microwave or baking for a bit longer.
5. Time for gnocchi making. You want about a 1:1 ratio sweet potato and flour.
6. Mash that together until it's mostly incorporated. Then add one egg.

You may need to add another egg, but don't do so immediately. It's surprising how little you really need.
7. Now would be a good time to add ginger as well, then mix thoroughly. Use of hands is strongly recommended for this. Gnocchi dough is something you need to get a feel for and hand-mixing is the easiest way to do so. You want the dough to end up fairly soft and slightly sticky.

Of course, if you're like me and forget the ginger entirely, you'll have to do a bit of extra kneading. I used a microplane to grind a thumb-sized chunk of ginger into a fine paste, then mixed it in by hand.
8. Once you are happy with the dough, cut it into four pieces and throw down some bench flour.
9. Use those old play-doh skills to make a long, thinnish snake of dough.

Slice the snake into small pieces. Each of these will be a gnocchi, so shoot for similar sizes.
10. Pick up a piece of dough and roll it around in your hands until it's round to oblong. Then place a fork on the gnocchi and roll the fork over it, leaving an impression of the tines.
11. Repeat until you have a pan full of raw gnocchi.
12. Drop the gnocchi into a pot of boiling water, a few at a time. Pull them a few seconds after they start to float.
13. For the sauce, slice an onion in your preferred manner.

Put into a large saute pan, salt, and sweat very slowly.
14. Thinly slice three cloves of garlic.
15. Once the onions have browned nicely, add the garlic.

Cook until the garlic browns nicely.
16. Start a roux with the butter and flour. Just melt the butter, whisk in the flour until smooth, and let brown slightly.
17. In a separate saucepan, heat the cream. Stir frequently.
18. Once the cream is barely boiling, add the roux. Heat until thickened, then add the onion/garlic mixture. You now a have great garlic cream sauce.
19. Serve gnocchi with sauce.
20. Full shot of Ginger Sweet Potato Gnocchi & Garlic Cream Sauce.

Traditional Vegetable Stir Fry

Ingredients You Will Need:
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable stock
2 tablespoons glutinous rice flour
2 tablespoons sesame oil
1 teaspoon grated ginger
1 teaspoon minced garlic
½ cup sliced Chinese mushrooms
1 6-ounce can water chestnuts, drained
1 6-ounce can sliced bamboo shoots, drained
½ cup chopped bok choy
1 cup bean sprouts

Stir together soy sauce, oyster sauce, rice vinegar, vegetable stock and flour in a small bowl. Mix well and set aside.

Pour oil into a wok and place over medium-high heat. Add the ginger and garlic, then let the oil heat, stirring occasionally. When the oil is boiling hot, carefully add the mushrooms and watch for splattering. Stir fry for 1 minute, or until the mushrooms start to become tender.

Carefully add the water chestnuts, bamboo shoots, bok choy and sprouts to the wok. Stir fry until veggies start to become tender, about 2 minutes. Carefully pour sauce into veggies, and mix well. Stir fry for about 1 minute, or until the sauce thickens. Remove wok from heat, and serve stir fry over rice or noodles.

Minced Pork and Water Chestnuts Lettuce Wrap Recipe
Ingredients You Will Need:
1 cup pork, cooked and minced
1 6-ounce can water chestnuts, drained and minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons sesame seed oil, divided
1 tablespoon orange juice
16 leaves of lettuce

Place pork and water chestnuts in a medium mixing bowl. In a small bowl, whisk together the soy sauce, oyster sauce, 1 tablespoon sesame seed oil and orange juice. Pour the sauce into the pork, and mix well.

Add remaining 1 tablespoon of sesame seed oil to a wok over medium-high heat. Let oil heat up, and then add pork mixture to wok. Stir fry for two minutes, or until pork turns crispy. Remove wok from heat.

Drop a heaping spoonful of pork stir fry onto a lettuce leaf. Roll leaf and tuck ends. Repeat process until all the pork is wrapped. Arrange wraps on plate, and serve.

Basic Sushi Rice


3 cup Calrose rice (uncooked)
3 cup Water
1/2 cup Japanese rice vinegar
1/2 cup Sugar
1 tsp Salt


Wash rice and rinse well. Add 3 cups water and cook in rice cooker. To cook on stove, bring rice to a boil in a covered saucepan. Simmer for 15 minutes. Remove pan from stove and let sit for another 10-15 minutes. Mix together vinegar, sugar, and salt, and cook over medium heat until sugar dissolves. Cool. Place cooked rice in a large mixing bowl. Sprinkle half of vinegar sauce over the hot rice; mix gently. Taste. Add more vinegar sauce if desired.

Deep Fried Octopus and Cheese with Golden Batter


2 x boiled octopus tentacles
8 x perilla leaves (oba or aojiso)
1/8 lb processed cheese

Golden Batter:
3/8 cup all-purpose flour
2 x egg yolks
Salt to taste
Kelp-flavored fish stock (nidashijiru) as needed

1/3 oz dried buckwheat noodles
13 sht dried laver (asakusa-nori) 1 1/2″ square


* Slice octopus diagonally.
* Wash perilla leaves, cut lengthwise into halves.
* Cut cheese into 1/4-inch-thick slices, then each slice into three pieces.
*Place cheese on leaves, roll up and sandwich with two octopus pieces.
*Mix all ingredients for golden batter lightly. Dip cheese-leaves-octopus pieces into batter and deep-fry until golden.
* Boil buckwheat noodles for a few minutes. Noodles should not be soft, but still hard in the center. Cut into 1-inch lengths. Cut dried layer into 1/4-inch-wide strips. Place noodles on dried laver, roll up and deep-fry.
* Arrange fried octopus on serving plate and sprinkle with garnishes.

Jumat, 08 Januari 2010

Tonkotsu Noodle Soup Recipe

Masakan Jepang (Japanese Cuisine Recipes)

Bahan-Bahan: [Ingredients]
- 3 packets Nissin Tonkotsu Instant Noodles
- 1/2 Obento Nori Sheet, sliced finely
- 2 rashers of bacon, thinly sliced
- 3 spring onions, sliced diagonally
- 100g snow peas, blanched
- 4 eggs, poached
Cara Memasak: [Cooking Instruction]
- Place noodles in 1.5 lt boiling water and simmer for 3 minutes

- Fry bacon until crispy and set aside

- Remove noodles from heat, add soup base and seasoning oil
- Divide the noodle soup evenly between four bowls.

- Top noodles with bacon, snow peas and spring onions.

- Top with a poached egg and nori strips.
Cadangan Hidangan: [Serving Suggestion]
2-3 servings

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Spaghetti Bolognese

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Resepi Spaghetti Bolognese
Spaghetti Bolognese Recipes

Recipe Category: Resepi Mi & Laksa (Noodles Recipes)
Recipe submitted by: Chef Maruko

Masakan Italia (Italian Cuisine Recipes)

Bahan-Bahan: [Ingredients]
- 300-400 grams (10.5-14 ounces) mince meat
- 1 medium onion
- 1 tin tomatoes
- 1 pepper
- 1 tablespoon tomato puree
- 1 beef stock cube
- 300 grams (10.5 ounces) spaghetti
Cara Memasak: [Cooking Instruction]
- Prepare vegetables.

- Cut meat into chunks, put in a large pan and cook on high power until brown.

- Add the cut onion and let it brown.

- Next add the cut pepper and put a lid on the pan. Leave for 5 minutes.

- Stir then take lid off and, if its ready, add the tin of tomatoes, stock cube and tomato puree.

- Put lid on again and turn to low power.

- Boil a pan of water. Add spaghetti and turn down the heat a little. Leave until the spaghetti is soft and cooked.

- If bolognese sauce is ready, drain the boiling water from the spaghetti and put the spaghetti on a plate.

- Add sauce on top and you will have the perfect Italian, spaghetti bolognese.
Cadangan Hidangan: [Serving Suggestion]
3-4 servings

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