Entries from October 2006 ↓

ENGLISH LANGUAGE

A la Riau - Malay

Ingredients :
1 kg red snapper fish head
2 Tbs lime juice, 20 ml
10 shallots, 100 g
4 cloves garlic, 20 g
10 red chillies, 100 g
6 candlenuts, 30 g
1 Tbs ground coriander, 15 g
2 Tbs cooking oil, 20 ml, for stir frying
1600 ml thick coconut milk
5 honje pits, bruised
3 tomatoes, 300 g, cut into serving pieces
10 kemangi leaves
1 tsp salt, 4 g (or to taste)

Method :

1. Scale fish, discard gills and clean fish head. Coat with lime juice. Let stand for 15 minutes to marinate.
2. Make shallots, garlic, red chillies, candlenut, and coriander into a paste. Stir fry until aromatic.
3. Pour in coconut milk, add head fish, honje, tomato, kemangi leaves, and season with salt. Continue cooking until done and sauce thickens.

Note : 6 servings
Source : Selera Magazine, Oktober 1994

Tea loaf flavored marbled eggs

Ingredients :
10 guava leaves
1 Tbs black tea leaves
300 ml water
1 tsp salt, 4 g (or to taste)
5 eggs, 250 g

Method :

1. Mix guava leaves, black tea leaves, water and salt. Let come to a boil on moderate flame for 5 minutes.
2. Add eggs. Continue boiling for 4 minutes. Take eggs out boiling water, then tap the shells gently all over and put the eggs back in boiling water and continue cooking for 10 minutes more.
3. When serving, cut eggs in halves.

Note :
10 servings. When guava leaves are not available, use only black tea or add shallot or onion skins.

Source : Selera Magazine, March 1994

Substance :
1/2 fruit (more or less 1 kg) papaya
100 cc sweet condensed milk branded Cap Nona or another
1 tin (more or less 3 1/2 kg) Mandarin orange
Ice cube sufficiently

Way of making :

1. Peel papaya then with the circular spoon, form the circular papaya flesh equal to marble.
2. Way of serving : put the papaya in bowl, pouring Mandarin orange therewith water, then enhance the heavy cream and put the above ice.

To 5 servings

Source : Femina Magazine, year 1980

Original from Chinese. In Indonesia selling every where.

Ingredients :
150 g wheat flour, sifted
1/2 tsp instant yeast
A pinch of salt
100 ml tepid water
3 Tbs wheat flour, 30 g, for dusting
400 ml cooking oil, for frying

Sauce :
2 cloves garlic, 10 g
2 red chillies, 20 g
2 red tomatoes, 200 g
2 Tbs cooking oil, 20 ml, for stir frying
500 ml water
1 tsp salt, 4 g (or to taste)
3 Tbs granulated sugar, 30 g
2 tsp vinegar

Method :

1. Mix wheat flour, instant yeast, and salt. Pour in tepid water and knead until the dough is smooth and elastic. Cover with a clean moist napkin and let stand for about 25 minutes until double in bulk.
2. On floured surface shape dough into a rectangle of 10 x 30 cm in measure. Cut in 1 cm pieces. Take each time 2 pieces of dough and stack together. Fry until done and brownish. Take from flame and drain.
3. To make sauce: Make garlic, red chillies, and tomato into a paste. Stir fry until aromatic, pour in water, let come to a boil. Season with salt, granulated sugar, and vinegar. Let come to a boil again and strain. Serve cakue with sauce of step 3.

Note : 4 servings

Source : Magazine Selera, made in Indonesia. April 1994

Ingredients :
150 g granulated sugar
1 ltr water
3 screwpine leaves
A pinch of salt
200 g sagu mutiara (cooked sago pearls, supermarket)
300 g ripe jackfruit
2 avocadoes, 400 g
300 g young coconut flesh
Crushed ice
100 ml red colored syrup (rose, coco pandan)
100 ml sweet condensed milk

Method :

1. Mix granulated sugar, water, screwpine leaves, and salt. Let come to a boil on low flame until sugar is dissolved. Take from flame and strain.
2. Cut jackfruit and avocado into serving pieces.
3. Put ini each suitable dessert bowl 2 Tbs sago pearls, 2 Tbs jackfruit pieces, 2 Tbs avocado pieces, 2 Tbs young coconut flesh, crushed ice and pour in 3 Tbs sugar syrup of Step 1, 2 Tbs red colored syrup, and 2 Tbs sweet condensed milk.

Note :
6 servings

Source : Magazine Selera, made in Indonesia, April 1994

From Manadonese, North Sulawesi. Usually served with grilled fish

Ingredients :
5 shallots, 40 g
5 red chillies, 50 g
6 tiny red chillies
10 g fresh ginger
A stalk lemon grass, 15 cm, cut finely
4 Tbs cooking oil, 40 ml, for stir frying
1 tsp salt, 4 g (or to taste)
2 Tbs lemon or lime juice, 20 ml

Method :

1. Make shallots, red chilies and tiny chillies, ginger and lemon grass into a paste. Stir fry unti aromatic.
2. Season with salt and lime juice. Continue cooking for some minutes.

Note : 4 servings

Special sambal suitable for grilled chicken or grilled fish

Ingredients :
6 red chillies, 60 g, discard seeds
4 shallots, 40 g
1 Tbs fried trassi, 20 g
1 tsp salt, 4 g (or to taste)
4 Tbs cooking oil, 40 ml, for stir frying
A stalk lemon grass, 20 cm, bruised
2 salam leaves
1 Tbs brown sugar, 20 g
3 Tbs tamarind water, 30 ml

Method :

1. Make red chillies, shallots, fried trassi and salt into a paste. Stir fry until aromatic. Add lemon grass and salam leaves.
2. Season with brown sugar and tamarind water. Continue cooking for some minutes.

Note : 4 servings
Source : Selera magazine, March 1994

Substance :
1 bale Rocyo feel the chicken
2 Tbs margarine
2 handle of onion leaf (take the white)
4 Shallots and 2 garlic
Celery leaf, water according to appetite
Tofu the Chinese, egg, peppercorn

Method :

1. Breaking tofu refine, including egg and 1/2 bale Royco (sufficiently), swirl flatten, furl spherical. Frying ball Tofu until brownies.
2. Frying shallots, garlic, onion leaf by Blueband or oil cooking.
3. Input water.
4. Including 1/2 bale Royco (sufficiently), celery, boiling.
5. Including tofu, ripe rather old so that diffuse to tofu.

Note : vermicelli enhance, origin like with the water note have to be more a lot of and flavour enhanced. Or use the vermicelli which do not permeate the water.

Thank you mia for info about vermicelli

Source : Royco, 1980

Substance :
1/2 bale of Royco of ox broth / chicken
2 Tbs Blue band margarine
1 tomato
250 gr young maize
5 meat ball
1 board petai (parkia speciosa hassk (latin))

Flavour :
5 shallot
1 garlic
Ketchup sufficiently
3 red pepper
5 green pepper

Methods :

1. Cleaning young maize, harsh slice.
2. Petai throw away its husk, smooth slice [of] shallot and garlic.
3. Harsh slice [of] red pepper, green pepper.
4. Fry Shallot, garlic with blue band until wilt.
5. Including slice cabe, petai, after 1/2 cooking to [enter/include] the slice meat ball, maize, royco, ketchup and tomato slice.
6. Enhancing water [of] a few/little and cook until ripeness.

Recipe from tidiness of Royco, 1980

Photo Royco :
mall.azhar.jp/ihf/mise/a00085.html

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/