English Language

Substance :
1000 gr rice, clean then leak
20 bale of husk ketupat

Way of Making :

1. Filling in rice into husk ketupat until 2 / 3 full (of). Pinning to excessive janur. Fasten 5 ketupat grow into one.
2. Put the ketupat in big pan or boiler. Fill with the water close over the ketupat. Braise during 4-5 clock. Enhancing hot water if/when water decrease. Leak chilled.

Tips :
Hold up 2 week by

1. Making cool, leak, wrap in plastic. Keep in freezer.
2. Present by steam during 30 minute.
3. Ketupat have to be aerated.
4. If/When excessive, steam in boiler [of] each; every 2 day.

Photo ketupat from :
http://rawins.blogspot.com
http://casanovaclan.blogspot.com/

English Language

Chicken in creamy thick coconut milk actually served on special occasions

Ingredients :
1 chicken, 1 kg
6 shallots, 60 g
4 cloves garlic, 20 g
4 candlenuts, 20 g
5 g turmeric
10 g ginger
2 Tbs cooking oil, 20 ml, for stir frying
10 g galangal, bruised
2 stalks lemon grass, 15 cm each, bruised
2 salam leaves
600 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
1 tsp brown sugar, 5 g
5 Tbs crisply fried shallot slices

Methods :

1. Cut chicken in 10 pieces.
2. Make shallots, garlic, candlenuts, turmeric, and ginger into a paste. Stir fry until aromatic. Ad galangal, lemon grass, salam leaves, and chicken pieces. Continue cooking until chicken changes color.
3. Pour in coconut milk. Season with salt and brown sugar. Continue cooking until chicken is done.
4. When serving top with crisply fried shallot slices.

Note : 8 - 10 servings
Source : Magazine Selera, March 1994

A very classical Javanese dish

Original/Traditional Cooking of Indonesia

Ingredients :
1 kg boiled beef liver
500 g boiled small potatoes
300 ml cooking oil, for frying
10 shallots, 100 g
5 cloves garlic, 25 g
4 red chilies, 40 g
4 candlenuts, 20 g
20 g galangal, bruised
2 stalks lemon grass, 25 cm each, bruised
5 purut lime leaves
2 turmeric leaves
200 ml thick coconut milk
3 red chillies, 30 g, seeds discarded and cut julienne
150 g petai seeds (optional)
1 tsp salt, 4 g (or to taste)
1 tsp brown sugar, 5 g

Method

1. Cut boiled liver in cubes. Peel boiled small potatoes and fry until brownish. Drain.
2. Make shallots, garlic, red chillies, and candlenuts into a paste. Stir fry with 2 Tbs rest of oil until aromatic. Add galangal, lemon grass, purut lime leaves and turmeric leaf.
3. Add liver cubes and pour in coconut milk, red chillies, petai seeds (optionally). Season with salt and brown sugar. Continue cooking until sauce thickens. Before taking from flame, add potatoes.

Note :
10 - 12 servings.

Source : Selera Magazine, Indonesia. March 1994

SUBSTANCE :
50 gr of sugar
100 gr wheat-flour
3 eggs
1/4 tsp vanilla
100 gr chocolate cooking. Melt for the substance of dyer

MAKE :

1. Shake the egg and sugar, vanilla until flower, white and jelly. ( more or less 20 minute high-speedly).
2. Including wheat little by little [is] at the same time swirled slow with the rubber spoon.
3. Infusing small printing; mould (according to appetite) what have nub with cream the margarine and scattered [by] wheat.
4. Grill in oven until chocolate ripeness [of] during more or less 25 minute - 180 C / No 3. Lift, [releasing] and printing;mould and made cool.
5. Plunging some of cake into liquid chocolate. Lift to let till chocolate run dry.

Source and Photo : Selera Magazine, 1980