In the previous article Indonesian Cuisine Inspiration for Your Dish I have shared several kinds of recipes that you can try Indonesia. In this article I will add some other recipes which can certainly inspire you.
Fried Noodles SPICY
Ingredients:
3 flavor sauce
3 tablespoons fish sauce
6 tablespoons water concentrated acid
5 tablespoons brown sugar, comb
fried noodles:
2 tablespoons cooking oil
1 piece knows piety, cut into small pieces
3 cloves garlic, minced
200 grams of shrimp, leaving tails without shell, cut back
50 grams of dried shrimp / ebi chopped
300 grams of Shahe fen Bangkok
100 ml of water
50 grams of peanuts, toasted, chopped
2 tsp chili powder
50 grams of bean sprouts, wash siangi
50 grams of chives, cut into 3 cm
2 tablespoons liquid Royco
How to make:
1. Sauce: 3 flavors: 50 grams tamarind mixed with 8 tablespoons water, knead and strain, add the fish sauce and brown sugar, and cook until boiling and sugar is dissolved, remove from heat.
2. Heat oil, add the tofu, stir, add the garlic and cook until fragrant.
3. Enter the shrimp, and cook until prawns change color, fill and Shahe fen water, cook until soft Shahe fen.
4. Enter the 3 flavor sauce, peanuts, dried shrimp, chili powder and Royco liquid, stir well, add the chives and bean sprouts, cook briefly, remove from heat.
5. Serve warm.
For: 3 people
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GRILLED SPICY CHICKEN
Ingredients:
1 whole chicken weight of 900 grams, cut into 4 parts
2 tablespoons lime juice and 1 teaspoon salt
6 lemongrass crushed
3 lime leaves
3 cm ginger crushed
3 tbsp tamarind concentrated
10 tablespoons soy sauce
200 ml of water
2 tablespoons cooking oil
150 grams of minced chili
Blend:
5 spring onions
3 cloves garlic
1 tbsp coriander roasted
1 tsp toasted cumin
Complement: chili plow and salad vegetables
How to make:
1. Chicken wash, coat with lemon juice and salt, let stand a minute, wash back and drain.
2. Heat oil, saute minced chilli and spices until fragrant, enter the chicken, lemongrass, lime leaves and ginger, and cook until the chicken turns color, enter soy sauce and water, and cook until the chicken is tender and sauce thickens, remove from heat.
3. Grilled chicken on a bonfire or oven until dry, lift.
4. Serve warm with white rice and salad vegetables.
For: 4 people
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"Rendang" Bamboo Shots
Ingredients:
750 grams of the Bamboo that has been boiled, diced 2 cm
1.5 liter of coconut milk 4 coconuts
200 grams of spice rendang wet / ready to buy
1 slice sour kandis
1 cm galangal, crushed
2 stalks lemongrass, crushed
4 lime leaves
4 bay leaves
1 sheet turmeric leaf
1 teaspoon salt, 1/2 teaspoon pepper
2 tablespoons soy sauce
1 tsp seasoning versatile pelezat
How to make:
1. Bamboo boiled diced 2 cm.
2. Prepare skillet seasoning mix rendang, kandis acid, galangal, lemon grass, leaves orange, greeting and saffron, bring to a boil.
3. After the boil, add salt, pepper, soy sauce and seasoning flavouring taste of beef, reduce the heat to enter the lung pieces, cook continue until the sauce dries and greasy and lung darker, lift.
4. Serve as a complement to the diamond.
To: 6 people
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SAUCE FRIED CHICKEN LIVER
Ingredients:
12 pieces of chicken liver, washed, drained
50 grams of peas
1 red chilies, thinly sliced oblique
500 ml coconut milk from coconuts 1/2
250 ml coconut milk from coconuts 1/2
4 lime leaves, 2 bay leaves, and 2 stalks lemongrass, crushed
1 tbsp tamarind water
Bango soy sauce 8 tablespoons sweet taste
Right amount of oil
GROUND SPICES:
10 red chilies
10 red onions
6 cloves of garlic
2 tsp salt
How to make:
1. Heat 2 tablespoons oil, saute red peppers minute, remove from heat.
2. Heat a little oil, saute ground spices until fragrant. Enter the heart chicken, lime leaves, bay leaves, lemon grass, tamarind and water. Add coconut milk watery, simmer.
3. Add coconut milk and sweet taste soy sauce, cook until look greasy, enter the peas, stir well, remove from heat.
4. Serve as a complete pe Langgi rice, sprinkle with red pepper slices fried.
To: 6 people
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STEW "REBUNG TUNJANG"
Ingredients:
750 grams tunjang / kikil cow
2 bay leaves turmeric
2 nutmeg
4 stalks lemongrass, crushed
8 lime leaves
4 cm ginger, crushed
2 cm galangal, crushed
300 grams of bamboo shoots, sliced boiled with coconut water
8 long bean stalk, cut into pieces
1 liter milk from 1 coconut
2 pieces kandis acid
2 tsp seasoning (taste cow)
4 tablespoons cooking oil
Blend:
5 large red chilli
8 spring onions
5 cloves garlic
6 grains of toasted hazelnut
2 cm galangal
Complement: fried onions
How to make:
1. Tunjang / kikil beef, cut into pieces and boiled with the leaves turmeric, nutmeg, lemongrass, lime leaves, ginger and nutmeg until tender, drain.
2. Bamboo shoots, thinly sliced ??and boiled with coconut water in order to have fragrance prime.
3. Heat oil and saute the ingredients are mashed up fragrant, enter tunjang, turmeric leaf, lemongrass, ginger, coconut milk and sour kandis and chicken flavour, cook until sauce thickens and greasy, insert bamboo shoots and beans, cook briefly, remove.
4. Serve warm sprinkled with fried onions.
To: 6 people
Still there are many other menus that draw might be me for the next article. May be useful and be an inspiration to you.
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