Friday, June 24, 2011

Fried Chicken with Crispy Batter

Main Ingredients:
1 Chicken, whole or cut into several pieces
3 Lime leaves
3 Bay leaves
1 piece Galangal

Blended Seasoning:

6 Shallots
6 Garlic
1 tbsp Coriander
1 tsp Pepper
1 piece Ginger
1 tsp Cumin
a little Turmeric (optional)
2 tbsp Salt

Kremes (Crispy Batter) Ingredients:

1 cup Chicken Broth
1/4 cup Rice Flour (add Tapioca, optional)
1 egg, beaten flat
1 cup water


1. Boil chicken with main and blended ingredients until tender, remove chicken from the cooking water.
2. Fry the chicken until the yellow (unless you like to overcook a little bit).
3. Mix all "Kremes" ingredients, fry per one spoon in hot oil with a rather large fire. Fry until dry. Lift them.
4. Serve chicken with sprinkles of "Kremes".

Javanese Style Fried Noodle

Javanese have developed their own Noodle cooking style technique. Javanese Style Fried Noodle tastes sweet and delicious. The main difference of Javanese Fried Noodle (Mie Goreng Jawa ) from Chinese Noodle dish is the introduction of Sweet Soy Sauce (Kecap Manis) during the frying process takes place. This step produces fragrant aroma and let the noodle absorbs the sweetness of the sauce down into its core.

  • 100 gr instant noodle (egg noodle)
  • 100 gr cabbage
  • 100 gr chicken fillet, cut small size
  • 6 big red chillies, sliced
  • 2 medium carrot, cut into small julienne
  • 1 shallot, sliced
  • 50 ml water
  • 3 tbsp oil
  • 3 tbsp kecap manis ( Indonesian sweet soy sauce)
  • 1 tsp tamarin, soaked with water

Grind ingredients:
  • 1/2 onion,
  • 3 clove garlic
  • 1/2 teaspoon pepper
  • salt

  1. Boil instant noodle according to the package instruction, drain.
  2. Heat oil, stir grind ingredients in a large saucepan over medium heat for 1-2 minutes, until fragrant. Add chicken and cook until changed colour.
  3. Add shallot, chillies, carrot, cabbage,kecap manis, and tamarind water, cook for 3 minutes.
  4. Add noodle, mix well.
  5. Serve.

Yellow Tamarind Fish Soup


Pallu Mara is traditional dish from Makassar, my hometown... :)
It's Delicious...

  • 1 fish or fish steaks weighing 2 kg (4.5 lb)
  • 1 tsp turmeric
  • 10 red chillis
  • 8 shallots or 2 onions
  • 3 cloves garlic
  • A piece of root ginger or 1 tsp ginger powder
  • 1.5 cups tamarind water
  • Salt
How to:
  1. Clean the fish and rub it with the turmeric and salt.
  2. Seed the chillis and cut them lengthwise into two.
  3. Slice the shallots (or onion), garlic and ginger.
  4. Put the garlic and ginger with half the sliced shallots and five chillis at the bottom of your fish pan.
  5. Lay the fish or fish steaks on top of these.
  6. Put the remaining chillis, shallots, garlic and ginger on top of the fish, and pour the tamarind water over everything.
  7. If you are using ginger powder, disolve this in the tamarind water first. Add some more salt. Cover the pan and cook slowly for 40 to 50 minutes.
  8. Shake the pan gently from time to time and make sure the fish is not burnt.
  9. You can add a little more water during cooking if you think the fish is becoming too dry and is in danger os burning. This fish should be served the next day, cold.
  10. Remove the solids that have been cooked with it, put it in a serving-dish and garnish with sliced tomatoes.

Fish Head Curry


1 (850g) Fish Head, cut into 2-4 pieces
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt

Spices (ground)
  • 10 Dried red chilies
  • 1/2 tbsp Chopped turmeric
  • 1/2 tbsp Chopped ginger
  • 7 Shallots
  • 3 cloves Garlic
  • 1 tbsp Coriander, roasted
  • 1/2 tsp Cumin, roasted
  • 1/4 Aniseed, roasted
  • 1 tsp Peppercorns, roasted
  • 1 tbsp Dried Carambola
  • Salt
Method :
  1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
  2. Drain, then rub the fish head with pounded coconut.
  3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
  4. Allow to simmer.
  5. Add fish head and carambolas, and bring to the boil.
  6. Stir from time to time, then add salam leaves.
  7. Simmer until the fish is cooked and the gravy is a little oily.
  8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Chicken Cooked with Red Chili Sauce - Padang Style


2.4 lbs Chicken
 1 tsp Salt
 1 tsp Tamarind Water
 500 ml Water
 2 tbsp Sweet soy sauce ( "Kecap Manis" )
 3 pcs Chopped tomatoes
 2 tsp Javanese palm sugar ( "Gula Merah" )
 Cooking oil

 l50 gr Red chilies
 12 Shallots
 6 cloves Garlic
 2 tsp Shrimp paste
 2 cm Ginger
 2 cm Lesser galangal
 2 tsp salt


 1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.
 2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.
 3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.
 4. Remove and drain.
 5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.
 6. Add the fried chicken, stir, and pour water.
 7. Add sweet soy sauce, sugar, tomatoes and palm sugar.
 8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

Indonesian Cow's Foot Curry


It takes diligence and persistence to prepare the dish.
 If you love slow cook then the dish will pay all of your hard effort.

 1 Foot of cow
 4 cups Coconut milk
 1 Turmeric leaf
 2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".
 2 Kaffir lime leaves
 1 stalk Lemongrass

Blended spices:
 1 tbsp Blended red chilies
 2 cm Turmeric
 5 pcs Candlenuts
 2 cm Laos / Galangal
 6 cloves Garlic
 10 pcs Shallots

How To:
 1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.
 2. Remove the bones and then cut the meat into small sizes according to your preference.
 3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.
 4. Add the meat pieces and cook until the coconut milk thickens and oily.
 5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.
 6. Lift.

Jakartanese Mixed Rice

Serving for 4 people
- 250 g rice, washed and strained
- 300 ml coconut milk
- 1/2 teaspoon salt
- 1 Salaam leaf (Daun Salam/Indian Bay Leaves)
- 1 Pandan leaf (optional)
- 1/2 teaspoon coriander powder
Peanut sauce
- 50 g fried peanut
- 1 red chilli
- 3 bird's eyes chillies (depend on your favour)
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 tablespoon vinegar (or you can substitute with tamarind juice)
- 75 ml water
Additional Ingredients
- Fried Teri Medan (dried anchovies)
- Fried peanut
- Fried shallot
- Fried emping belinjo cracker
- Omelette
1. Wash and drain the rice in a sieve or colander.
2. Steam the rice until half cooked (about 15-20 minutes), then move it to the deep pot.
3. Boil the coconut milk together with Salaam leaf, coriander powder and salt. Then pour into the rice until 1 finger joint above the rice.
4. Cook and stir, with low heat until all the coconut milk absorbed.
5. Then steam the rice until cook.
6. Make the peanut sauce by grinding all the ingredients (except water) to make a paste, then add the water and cook it for sometime until the sauce is thicken.
7. Remove the leaf before serving. Serve with fried chicken omelette, fried peanut, kering tempe, fried chicken, give fried anchovies and fried shallot on the top of the rice. Garnish with raw cucumber and emping cracker. Serve with peanut sauce and sambal terasi.
If you have a rice cooker, you can do it much easier:
1. Wash and drain the rice in a sieve or colander
2. Put rice and all other ingredients (coconut milk, Salaam leaf, coriander powder and salt) in a rice cooker. Cover and let it cooked. Stir a bit while cooking, then cover and continue cooking. Usually after 20 minutes, the rice is ready.

Javanese Fried Rice

1 Chicken fillet, cut into small pieces
2 plates of cold cooked rice
2 tablespoons of oil
100 g cabbage, shredded
2 eggs
Ready use fried Shallot/Onions
Spice Paste
3 shallots or 1 medium onion, peeled and sliced
2 cloves of garlic, peeled and sliced
2 red chillies, seeded
2 eye’s bird chillies (optional)
1/2 medium fresh tomato
2 tablespoon sweet soy sauce ( kecap manis )
Salt to taste
1. Blend or grind the spice paste. Set aside.
2. Gently beat the eggs together with salt, then heat up the frying pan with 1 tablespoon of oil and pour the egg mixture into the centre of the pan. Cook over a medium heat for few minutes. Set aside. When it's cold, roll the omelette then cut into small pieces.
3. In remaining oil, fry the chicken until colour turn into light brown or cooked. And then sauté the spice paste until fragrant, add the cabbage. Cook for few minutes. After that bring the rice to fry, add sweet soy sauce and stir constantly until well mixed and heated through.
4. Serve and garnished with fried shallot and omelette, if liked with  fresh vegetables pickles ( Acar Mentah ) and krupuk ( crakers )
Related Posts Plugin for WordPress, Blogger...