Entries from January 2007 ↓

Ingredients :
1500 ml water for boiling
1 chicken drumstick, 200 g
1/2 tsp salt (or to taste)
1 tsp light soy sauce
150 g rice, soaked for 1 hour, drained
2 cloves garlic, 10 g
10 g young ginger
2 Tbs cooking oil, 20 ml, for stir frying
2 chicken livers, 100 g, leave whole
2 Tbs chopped leek
1/2 tsp salt (or to taste)

Method :
Boil chicken drumstick, add salt and light soy sauce. Let come to a boil for more les 15 minutes. Take drumstick from stock and cut meat in cubes.

Mix rice with 500 ml hot chicken stock and let stand until chicken stock is absorbed.

Cut garlic and ginger finely. Stir fry until aromatic, add chicken liver, 1 Tbs leek and season with salt. Stir fry until chicken liver is done.

Fill a suitable bowl half with rice of Step 2. Put chicken liver and chicken meat on top of rice and fill up with rest of rice. Put rice bowl in an au bain marie and steam until rice is done. Serve with chicken stock and top with rest of leek and sambal to your liking.

Note :
2 servings

Source : Selera Magazine, September 1994

A Surakarta speciality

Ingredients :
500 g goat liver
4 shallots, 40 g
3 cloves garlic, 15 g
2 red chillies, 20 g
3 candlenuts, 15 g
5 g turmeric
10 g ginger
1 Tbs ground coriander, 5 g
1/2 tsp ground pepper
1/2 tsp ground cumin
1/2 tsp ground carraway
2 Tbs cooking oil, 20 ml, for stir frying
1 stalk cinnamon
4 cloves
2 cardamon
1 stalk lemon grass, 25 m, bruised
10 g galangal, bruised
2 salam leaves
3 purut lime leaves
300 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
250 g cabbage, cut roughly
1 red tomato, 100 g, cut roughly

Method :
Cut goat liver in serving pieces.

Make shallots, garlic, red chillies, candlenuts, turmeric, ginger, coriander, pepper, cumin, and carraway into a paste. Stir fry until aromatic, add cinnamon, cloves, cardamon, lemon grass, galangal, salam leaves, purut lime leaves, and goat liver. Stir fry for some more minutes.

Pour in thick coconut milk. Season with salt, continue cooking until done. Just before taken from flame, add cabbage and tomato.

Note :
4 servings

Source : Selera Magazines, September 1994

Fragrant & spicy beef liver

Ingredients :
500 g beef liver
4 shallots, 40 g
3 cloves garlic, 15 g
3 red chillies, 30 g
4 tiny red or green chillies
5 g turmeric
10 g ginger
10 g galangal
6 purut lime leaves
1 turmeric leaf, 20 cm
3 tbs cooking oil, 30 ml, for stir frying
1 red tomato, 100 g, cut roughly
6 kemangi leaves
150 ml water
1 tsp salt, 4 g (or to taste)
1/2 tsp granulated sugar

Method :
Cut beef liver in slices of 1 cm thick.

Make shallots, garlic, red chillies, tiny chillies, turmeric, ginger, and galangarl into a paste. Cut purut lime leaves and turmeric leaf finely. Stir fry until aromatic, add beef liver. Continue stir frying until beef liver changes color.

Add tomato, kemangi leaves and pour in water. Season with salt and sugar. Continue cooking until done

Note :
4 servings

Source : Selera Magazine, September 1994

A traditional chicken dish from West Sumatra

Ingredients :
1 kg chicken
4 cloves garlic, 20 g
5 tiny chillies
5g turmeric
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g (or to taste)
250 ml thick coconut milk
1 stalk lemon grass, 25 cm, bruised
1 turmeric leaf
3 purut lime leaves
1 banana leaf
300 g young cassava leaves, boiled

Method :
Cut chicken into 4 pieces

Make garlic, tiny chillies, turmeric, salt, and pepper into a paste. Mix with thick coconut milk, lemon grass, turmeric leaf, and purut lime leaves.

Put a banana leaf on bottom of wok, put chicken pieces, boiled cassava leaves, and pour ini spiced coconut milk. Close the wok and cook until done.

To make sauce : Cut shallots and tiny chillies finely. Mix with sweet soy sauce, lime juice, and cooking oil. Serve with satay.

Note :
4 servings

Source : Selera Magazine, July 1994

Java southern coast fried chicken

Ingredients :
500 g chicken
3 cloves garlic, 15 g
2 red chillies, 20 g
4 candlenuts, 20 g
5 g turmeric
10 g ginger
10 g galangal
1 stalk lemon grass, 15 cm, cut finely
2 salam leaves
100 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
20 ml cooking oil, for frying

Method :
Cut chicken into serving pieces.

Make garlic, red chillies, candlenuts, turmeric, ginger, galangal, and lemon grass into a paste. Mix with chicken pieces, add salam leaves, pour in coconut milk. Season with salt. Mix well. Put chicken and spices into a heat proof dish and steam until done.

Fry chicken pieces until brownish. Take from flame and drain.

Note :
4 servings

Source : Selera Magazine, June 1994

Original Cooking from Central Java, Indonesia 

A combination of rice flour, young coconut and sweet potato

Ingredients :
8 suji leaves
6 pandan leaves (screwpine leaves)
50 ml water (optional)
400 ml thick coconut milk
150 g freshly ground rice flour
50 g granulated sugar
a pinch of salt
1 boiled yellow colored sweet potato, peeled, cut in cube
200 g the flesh of young coconut
50 ml rose syrup
50 g kenari nuts, fried without oil, diced

Method :
Blend suji and pandan leaves with 50 ml water using a food processor, or cut leaves finely, mix with coconut milk and puti in a blender. Blend finely, the strain.

Mix, suji pandan mixture wwith rice flour, sugar and salt. Let come to a boil on moderate flame whilts stirring to prevent rice flour from sticking at the bottom of pan. When half done, add sweet potato cubes. Continue cooking until sweet potato is tender and porridge becomes thick.

Serve hot or cold with rose syrup and young coconut flesh. Top with diced kenari nuts.

Note :
4 servings

Rice flour is also available in sachets at supermarkets or markets.Substitute for kenari nuts : almonds, peanuts or macadamia nuts.
Substitute for suji leaves : 3-4 drops of green coloring.
Substitute for pandan leaves : pandan pasta or pandan essence

Source : Selera Magazine, March 1994

Paprika and soy sauce spiced red rice

Ingredients :
300 g beef fillet
50 g onion
3 cloves garlic, 15 g
10 g ginger
50 g red paprika
50 g green paprika
2 Tbs cooking oil, 20 ml, for frying
300 g steamed red rice
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g (or to taste)
1 tsp salty soy sauce

Method :
Cut beef fillet in thin slices. Cut onion roughly. Chop garlic and ginger finely. Cut red and green paprika roughly.

Fry onion, garlic and ginger until aromatic. Add beef fillet and continue frying until beef changes color.

Add redd paprika, green paprika, and steamed red rice. Season with salt, pepper and salty soy sauce. Mix well and continue frying until done but not mushy.

Note :
4 servings

Source : Selera Magazine, November 1993

Steamed red rice, stuffed with spiced chicken

Ingredients :
250 g chicken meat
2 cloves garlic, 10 g
10 g ginger
a stalk leek, 25 cm
2 Tbs cooking oil, 20 ml, for frying
a pinch of salt
2 Tbs sweet soy sauce, 20 ml
1 tsp oyster sauce
3 shallots, 30 g
20 g ginger
2 blades lemon grass, each 20 cm, cut finely
150 g red rice
100 g white glutinous rice
400 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
banana leaves, for wrapping

Method :
Chop chicken meat roughly. Make garlic and ginger into a paste. Cut leek finely. Fry garlic and ginger until aromatic. Add chicken meat and continue frying until chicken changes color. Add leek and season with salt, sweet soy sauce, and oyster sauce. Continue frying until done.

Make shallots, ginger and lemon grass into a paste. Add red rice, white glutinous rice, coconut milk, and season with salt. Bring to a boil and continue cooking until coconut milk is absorbed.

Take each time 1 piece of banana leaf, put 2 Tbs rice mixture of Step 2 and fill with 1 tsp chicken mixture of Step 1. Wrap and secure with rafia strings. Put into a steamer and steam until done. Take from flame and serve with sambal to your liking.

Note :
10 servings

Source : Selera Magazines, November 1993

Coriander flavored beef in a coconut and lemon grass sauce

Ingredients :
500 g beef, top side
4 shallots, 40 g
2 cloves garlic, 10 g
2 candlenuts, 10 g
5 g turmeric
1 Tbs ground coriander, 5 g
1/2 tsp ground cumin
1/2 tsp fried trassi
2 Tbs cooking oil, 20 ml, for frying
10 g galangal, bruised
2 blades lemon grass, 25 cm each, bruised
2 salam leaves
3 red chillies, 30 g, halved
300 ml thick coconut milk
1 tsp salt, 4 g (or to taste)
1 tsp brown sugar, 5 g

Method :

1. Cut beef in serving pieces.
2. Make shallots, garlic, candlenuts, turmeric, ground coriander, ground cumin, and fried trassi into a paste. Fry until aromatic. Add galangal, lemon grass, salam leaves, red chillies, and beef. Continue frying for some minutes until beef changes color.
3. Pour in thick coconut milk, season with salt, and brown sugar. Continue cooking until beef is tender and sauce thickens.

Note :
4 servings

Source : Selera Magazines, February 1994

Fride pomfret in hot chilli sauce

Ingredients :
2 fresh pomfret, 500 g
2 cloves garlic, 10 g
5 g turmeric
1 tsp salt, 4 g (or to taste)
2 tsp vinegar
300 ml cooking oil, for frying
5 shallots, 50 g
4 red chillies, 40 g, seeds discarded
2 tamarind pulp
a pinch of salt

Method :

1. Make incissions on dorsal side of pomfret
2. Make garlic, tumeric, and salt into a paste. Coat onto pomfret, add vinegar and let stand for 15 minutes to marinate. Fry until done and brownish. Take from flame and drain
3. Pound shallots and red chillies roughly. Fry in 2 Tbs rest of oil until aromatic. Add tamarind pulp, and season with salt. Continue frying until done. Take from flame and serve with fried pomfret and garnish to your liking

Note :
4 servings

Pomfret = ikan bawal

Source : Selera Magazine, November 1993