Original Cooking from Banyumas, Central Java, Indonesia

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)
200 ml cooking oil, for frying

Method :

1. Cut chicken into serving pieces.
2. 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 chickent and spices into a heat proof dish and steam until done.
3. Fry chicken pieces until brownish. Take from flame and drain.

Note :
4 servings

Source : Selera Magazine, Juny 1994, Indonesia

Original Cooking from Banyumas, Central Java, Indonesia

Quail egg stuffed squid

Ingredients :
2 carrots, 200 g, peeled
200 g pineapple, cleaned
2 cucumbers, 150 g, seeds discarded

Stuffing :
50 g tofu
1 stalk leek, 20 cm, cut finely
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g
4 squids, 400 g, cleaned, outher skin discarded
8 quail eggs, 240 g, boiled

Sauce :
2 Tbs cooking oil, 20 ml, for stir frying
50 g onion, cut finely
2 cloves garlic, 10 g, chopped
2 Tbs tomato sauce, 20 ml (supermarket)
2 Tbs chilli sauce, 20 ml (supermarket)
1/2 tsp salt (or to taste)
1 tsp ground pepper, 3 g (or to taste)
1 tsp granulated sugar, 5 g
1 tsp sago flour or corn flour, diluted with 100 ml water

Method :

1. Cut carrots, pineapple and cucumber into a slant.`
2. To stuffing : Mash tofu with a fork, mix with leek. Season with salt and pepper. Devide into 4 portions.
3. Take each time 1 squid. Stuff with 1 portion tofu mixture of Step 2 and 2 quail eggs. Secure with toothpick. Do not throwaway the squid head.
4. Sauce : Stir fry onion and garlic until aromatic. Lower flame and add tomato sauce and chilli sauce. Add squids, carrots, pineapple, cucumbers. Season with salt, pepper, and granulated sugar. Continue stir frying for some more minutes. Pour in sago floour liquid or corn flour liquid. Continue stir frying until squid are tender and sauce thickens.

Note :
4 servings.

Source : Selera Magazine, Juny 1994, Indonesia

Original Cooking from Banyumas, Central Java, Indonesia

Bitter melon and chicken giblets

Ingredients :
2 bitter melons, 300 g
1 tsp salt, 4 g (or to taste)
250 g fresh shrimp
2 chicken livers, 100 g
2 chicken giblets, 100 g
3 shallots, 30 g
2 cloves garlic, 10 g
2 red chillies, 20 g
10 g galangal
2 Tbs margarine or butter, 40 g, for stir frying
2 salam leaves
1 tsp salt, 4 g (or to taste)
1 tsp granulated sugar, 5 g
10 petai beans, 50 g (optional)

Method :

1. Cut bitter mellon lengthwise, discard seeds and cut julienne. Mix with salt and squeeze. Wash again and drain.
2. Remove shell, head and dark veins of shrimp but leave the tail intact. Clean and drain. Cut chicken livers and chicken giblets in serving pieces.
3. Cut shallots and garlic finely. Cut red chillies and galangal into julienne. Stir fry shallots and garlic until aromatic, add red chillies, galangal, salam leaves, shrimp, chicken livers and chicken giblets. Continue stir frying until done.
4. Season with salt and granulated sugar. Add bitter melon and petai beans. Continue cooking for some more minutes.

Note :
4 servings
Petai bean = sa-taw bean (parkia speciosa)

Source : Selera Magazine, Juny 1994, Indonesia

Original Cooking from Maluku Islands, Indonesia.

Untuk lauk atau sebagai jajanan sama enaknya.

Bahan :
1 kg singkong, kupas, bersihkan, potong 4
250 g ikan puri (teri) segar, dapat diganti tuna, bersihkan
1/2 butir kelapa agak muda, kupas, parut memanjang
2 buah belimbing sayur, potong 1 cm
150 g taoge pendek
1 ikat daun kemangi, petik-petik
1 buah jeruk nipis, peras
daun pisang dan semat, untuk membungkus

Bumbu yang dihaluskan :
8 siung bawang merah
1 sdt terasi bakar
2 buah cabai merah
5 buah cabai rawit
garam secukupnya

Cara Membuat :

1. Kukus singkong hingga matang, sementara itu campur ikan puri dengan kelapa, belimbing sayur dan bumbu halus. Aduk hingga rata.
2. Bungkus adonan dengan daun pisang bentuk memanjang. Panggang dalam bara api hingga mata. Angkat.
3. Campurkan dengan taoge, daun kemangi dan air jeruk nipis.
4. Hidangkan dengan ubi rebus (kasbi).

Untuk 6 orang.

Source : Selera Magazine, no. 5/TH/XV/MEI/1996