Cooking Indonesian Recipes

Recipes of Indonesia – Ingredients of Indonesian Cuisine

Ingredients of Indonesian cuisine

Indonesia are among the tastiest dishes of the world to Indonesian dishes, we have a lot of ingredients. But somehow we find a problem or to find ingredients that we need to make Indonesian dishes.

The following ingredients on hand in your pantry will make it easier for you to make Indonesian style dishes. Most ingredients are found in your local supermarket or greengrocer. Some of the specialized ingredients can be found in Asian food stores.

This is some of the following ingredients of Indonesian dishes:

– Capsicum: Also known as red or green peppers.
– Capsicum: The candle tree nuts such as Brazil and taste like macadamia nuts. Available from Asian Food strores.
– Cardamom: Spice of the ginger family. Seeds are purchased, whether in or out of their pods, or land.
– Spanish peppers: Small red peppers are the hottest. The larger red peppers are milder and green peppers are milder still. Seeds are often discarded because they are the hottest part of chilli ..
– Coconut Cream: Thick white liquid that rises to the surface when coconut milk still.
– Coconut Milk: This is not the juice of the inside of the fresh coconut, but The liquid extracted from the white meat.
– Coriander: Indonesians use only the seed of the coriander plant, not the leaves or roots.
– Cumin: An aromatic herb with a pungent flavor, whole or ground seeds.
– Egg Noodles (fine, dry): looks like fine spaghetti that's wrapped in a little less bundling.
– Ginger: Fresh ginger is recommended, rather than dried. Indonesians also use galagal and Laos which have a similar taste, and occasionally available fresh from Asian food stores.
– Palm Sugar: Dark brown sugar made from the sap of the coconut palm flower. Sold in hard blocks, cut off required amount and crushing. Available from Asian food stores.
– Peanut Oil: A light oil is widely used in Indonesian cooking. Coconut oil is also used.
– Rice Flour: Is Fine ground white or brown rice and is often used as a thickener.
– Shrimp Pasta (terasi): Extremely sharp, salty paste, sold in jars. Also available in hard blocks, sparingly.
– Soy Sauce (kecap) light soy sauce, which is thin and salt. Sweet soy sauce is dark soy sauce that is thick and sweet.

This is one of the following ingredients we can use when we make Indonesian dishes. To learn more about the Indonesian cuisine recipes, go to: http://recipes-idea.blogspot.com, good luck to you all.

About The Author
Hermawan, a businessman, and he has a great recipe idea to share, please visit: http://recipes-idea.blogspot.com

About the Author

Hermawan is an entrepreneur, and he has a lot of recipes idea to share, see the recipes on http://recipes-idea.blogspot.com

Indonesian recipes?

i want to how to cook pulut waji.Please give me the recipe

Pulut Inti

[ Glutinous Rice with Coconut Topping ]

INGREDIENTS :

2 cups glutinous rice [short grained]
1 tsp salt
1 can coconut milk
2 pandan leaves [Substitute: coconut essence]
Banana leaves, cut into 4×6 inch – blanched in hot water to soften for folding, lightly greased [optional]

INGREDIENTS for Coconut Filling :

2 cups fresh grated coconut, white part only [Substitute: Desiccated coconut]
½ cup gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
1 tbsp sugar
2-3 tbsp water
Cook’s Note : Fresh banana leaves are traditionally used to package the dessert and is usually serve in banana leaves. If banana leaves are unavailable, serve in a dessert bowl or plate: Spoon a portion of glutinous rice and top with coconut filling.

To Prepare :

Measure and set aside 10 fl oz coconut milk [this is the 'thick' coconut milk]
Measure 5 fl oz water and add to this 5 fl oz coconut milk [this is the 'thin' coconut milk]
Mix glutinous rice with thin coconut milk and salt
Put into a small greased metal container
Steam for 20 mins till all the liquid is absorbed
Stir in thick coconut milk, mix well and steam another 5 mins

To Prepare Filling :

In a saucepan over med heat, add gula Melaka [Malaccan sugar], sugar and water, stir to dissolve
Add fresh grated coconut [or desiccated coconut] and pandan leaves [or coconut essence]
Cook over low heat, stirring continuously till coconut filling is quite dry
Discard pandan leaves, if using
Place a big spoonful of the steamed glutinous rice rice in the middle of the banana leaf square
Top with a generous dollop of coconut filling
Fold banana leaf into a neat pyramid shape
Serve warm or at room temperature

Pulut Hitam
[ Black Rice Pudding ]

INGREDIENTS:

10 oz black glutinous rice
10 pints water
3½ oz powdered sugar
3½ oz gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
3 oz dried longan [optional]
2–3 pandan leaves [Substitute: coconut or vanilla essence]
2 tbsp cornstarch flour
3 tbsp water
½ salt
1 can coconut milk [for topping]

To Prepare :

Wash glutinous rice until the water runs clear. Leave rice to soak in water for 2-3 hrs or best overnight in the refrigerator
Put rice and water in a deep pot and cook over med heat until the rice is soft and creamy
When reached the desired creamy consistency, add dried longan, gula Melaka [Malaccan sugar] and pandan leaves [optional]
Add powdered sugar, palm sugar and salt
Simmer for another 10-15 mins
In a small bowl mix the cornstarch flour and water
Add the cornstarch slurry into the rice, keep stirring
As soon as a boil is reached, remove from heat
Ladle into dessert bowls, swirl 2 to 3 tbsp of the coconut milk on top, serve warm

Indonesian Recipes: Ikan Woku Belanga – Fish recipe from North Sulawesi

 

How to cook Nasi Goreng Kambing (Indonesian lamb fried rice)

 

Cooking Indonesian Recipes

Lamb Curry – Lamb Recipes and Variations of Lamb and Curry Recipes

I love to experiment with different cuisines. And it is for this reason why I find myself trying out different exotic dishes such as those from Thailand, Malaysia, and even India. The dish I love most from India is lamb curry. This is because the dish is not only delicious, it is actually healthy and full of nutrition!

Because of this, I tried looking for many recipes for lamb curry. However, I found out that there are actually a lot of versions of the dish. Although I was familiar with the Indian version of lamb curry, I was very surprised to know that Indonesia also has a similar dish which is called as the Gulai Kambing.

As compared to its Indian version, the Indonesian lamb curry is not a favorite of everybody because it has a unique taste. One criteria in order to enjoy the dish is to be a fan of lamb so that the authentic Indonesian dish can be appreciated.

Here is a recipe I found for the Indonesian lamb curry that I have been using at home. Thanks to Discover-Java-and-Bali.com for this recipe! It’s so delicious!

Ingredients:

•           1 kilogram lamb meat

•           5 tablespoon vegetable oil

•           2 cardamom seeds

•           2 inch cinnamon stick

•           1 piece of galangal (1 inch), smashed

•           2 lemon grass stalks, bruised

•           1 inch ginger

•           3 bay leaves

•           3 kaffir lime leaves

•           1500 cc thin coconut milk

•           1500 cc thick coconut milk

•           1 teaspoon pepper

•           5 red chilies

•           10 shallots

•           5 cloves garlic

•           5 candlenuts

•           inch fresh turmeric, it can be substitute by 1 tsp turmeric powder

•           2 tablespoon coriander seeds

•           1/2 teaspoon anise

•           1/4 teaspoon fennel seeds

•           salt to your taste

•           Palm or brown sugar to your taste

Instructions:

• Red chilies, shallots, garlic, candlenuts, turmeric, coriander seeds, anise, fennel seeds mix together in the food processor, blend it until you get     the smooth paste, set aside
• rim the meat and cut into cubes
• Heat the oil in the pan and fry the smooth paste until fragrant, add the cardamom seeds, cinnamon, galangal, lemon grass, bay leaves, and kaffir lime     leaves, set on low fire.

• After a minute or two, add the meat and stir it. Let ist simmer with tip. Set on very low fire. Wait a few minutes, stir it again. Cover the pan     again until the juice out from the meat.
• Set after that on middle fire
• Add the thin coconut milk. Continue cooking while stirring until the meat is tender.
  If the coconut milk begins to dry out and the meat is not tender yet, add some hot water
• Add the thick santan and heat to boiling. Lower the heat and continue cooking until oil mes out of the sauce
• Add some salt and sugar. Let them cooked again, taste it and correct the seasoning if needed.
• Served with some krupuk and sambal.

About the Author

To get more free recipes, you may visit  http://www.lambcurry.net

Half borsch, half Indonesian soup — summer recipe from Moscow expat chief

Nasi Goreng – Indonesian Fried Rice – SPICY STEVE

Cooking Stove….

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