There are various types of Indonesian dishes that can be made in your home menu offerings. in this article I will share some kinds of recipes typical of Indonesia. In the previous article A Wide Variety Of Recipes Indonesia I gave some recipes that can also be made in the extra menu of your dishes.
DENDENG BATOKOK
Ingredients:
500 g beef tenderloin in
1.5 liters of water / coconut water
Blend:
1 tbsp coriander
5 cloves garlic
1 cm ginger
2 tsp salt
Sauce:
300 gr green chillies
10 shallots
5 green tomatoes vegetables, sliced
6 tablespoons cooking oil
1/2 tsp veal flavor bouillon powder
50 ml broth
1 tablespoon lemon juice
How to make:
1. Boil the meat together with spices until soft, remove from heat. Sliced meat cuts fiber thickness of 1 cm, then sprawl slowly. Bake until dark brown, set aside.
2. Sauce: at-o'clock green chilli and onion until flat.
3. Heat oil, saute red peppers and onion until fragrant. Enter the rest of the boiling broth and bouillon powder, simmer until sauce is shrinking. Add sliced tomato and lemon juice, cook a minute, remove from heat.
4. Presentation: governance grilled meat in the dish, pour sauces and immediately serve.
For: 4 people
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PRACTICAL EMPAL
Ingredients:
500 grams of beef tenderloin in
3 bay leaves
2 cm galangal, crushed
2 lime leaves
300 ml of water
3 tbsp tamarind chutney
right amount of oil
Ground spices:
Item 5 shallots
3 cloves garlic
1 tbsp coriander, toasted
1 teaspoon salt and 1 teaspoon pepper grains
3 tablespoons brown sugar comb
Complement: Sauce plow and vegetables
How to make:
1. Boil the meat with two bay leaves, galangal, lime leaves, tamarind water, and spices, and cook until the meat is tender, remove from heat.
2. Cut the meat cut 1 cm thick fibers, and then crushed.
3. Heat oil and fry the meat until browned, remove from heat.
4. Serve with white rice, sauce and salad vegetables plow.
To: 4-6
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EMPAL
Ingredients:
1 kg of beef parts thigh
4 bay leaves
250 ml thick coconut milk
the oil for frying
Blend:
10 red onions
6 cloves of garlic
1 tbsp coriander, toasted
2 tsp salt
1 tablespoon brown sugar slices
Topping:
Fried onions
How to make:
1. Boil the part gandik beef until soft, remove from heat. Cut the meat as wide as 5 followed cm and 1 cm thick fibers, crushed.
2. Boil the coconut milk with spices subtle and bay leaves. Insert meat and cook until the coconut milk shrinking, lift.
3. suwir-suwir portion of meat, set aside.
4. Heat oil and fry the meat until browned, remove and drain.
5. Serve as a complement rawon rice with a sprinkling of fried onions.
For: 8 people
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HODGEPODGE FLUSH
Ingredients:
150 grams of cabbage, sliced
1 bunch of spinach, siagi
50 grams of bean sprouts, siagi
6 long bean stalk, cut into 4 cm
1 piece of tofu, fried
150 grams of tempeh, fried
1 cucumber, diced
2 eggs, hard-boiled
Fried chips taste
Peanut Sauce:
300 grams of peanuts, fried, mashed
500 ml coconut milk from 1 coconut
1 stalk lemongrass, crushed
2 lime leaves
4 tablespoons bottled tomato sauce
2 tablespoons soy sauce
2 tablespoons cooking oil
1 tablespoon flavoring chicken
Blend:
2 red chillies
5 spring onions
3 cloves garlic
2 cm kencur
1 teaspoon salt
Complement: lettuce, tomatoes, and boiled eggs
Topping: fried onions
How to make:
1. Sauce: Heat oil, saute ground spices to spice stir harum.Campur with peanuts, coconut milk, lemon grass, lime leaves, tomato sauce, soy sauce, and flavoring chicken, stir, and cook until boiling, remove from heat.
2. Boil the vegetables until cooked, remove and drain.
3. Prepare the dish, arrange the vegetables, tofu, and tempeh. Pour peanut sauce or Separate serve, sprinkle with fried onions. Complete with a poached egg and chips fry and serve.
To: 6 people.
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CHICKEN LEGS "GUDEG"
Ingredients:
750 gr young jackfruit, peeled, cut into pieces
500 ml coconut water
750 ml thick coconut milk of 2 coconuts
4 eggs, hard boiled, peeled
2 leaves of teak
150 grams of brown sugar
6 bay leaves
4 cm galangal, crushed
100 grams of beef, cut into pieces
10 chicken claw, wash
Blend:
12 red onions
6 cloves of garlic
8 grains of hazelnut, toasted
1 tbsp coriander, toasted
1 teaspoon salt
How to make:
1. Wash jackfruit, briefly boiled with coconut water, remove from heat.
2. Prepare a pot, Cover bottom of the pan with teak leaves. Put half of jackfruit young and half of spices. Add the remaining half of jackfruit young, eggs, remaining seasoning, brown sugar, beef, and chicken claw.
3. Add coconut milk and cover the pot. Cook over medium heat until warm ripe and soft claw, lift.
4. Serve with warm rice.
To: 6 people
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BANANA HEART GOULASH
Ingredients:
1 banana fruit stone
2 tablespoons cooking oil
500 ml thick coconut milk from 1 coconut
2 bay leaves
2 cm galangal
3 lime leaves
2 tablespoons tamarind water
Blend:
5 large red chilli
8 red onions
5 cloves garlic
1 teaspoon salt and 1/2 teaspoon pepper
1 tsp sugar
How to make:
1. Remove the outer skin of banana, then cut it in half lengthwise, then sliced thin and wash. Boil until tender, remove and drain.
2. Heat oil, saute ground spices until fragrant, enter greetings, galangal and lime leaves. Enter coconut milk, and cook until evenly seasoning gravy shrink. Add banana, cook briefly, remove from heat.
3. Serve with white rice.
To: 6 people
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ACID SPICED CHICKEN
Ingredients:
1/2 chicken, cut into 10 parts, fried
3 tablespoons cooking oil
5 large red chilli, sliced
3 large green peppers, sliced
8 red onions, sliced
5 cloves garlic, sliced
8 star fruit vegetables
1 tomato, sliced
5 bay leaves, sliced
6 lime leaves, shredded
200 ml coconut milk from 1 coconut
2 butirtelur, shake it off
1 1/2 teaspoon salt and pepper
3 tablespoons soy sauce
16 red chili sauce
complementary: banana leaves and sticks MOUNTED
How to make:
1. Heat oil, saute red peppers, green peppers, onion, and garlic white until fragrant. Put fried chicken, stir, and cook a minute, remove from heat.
2. Insert slices of star fruit vegetables, tomatoes, bay leaves, lime leaves, salt, pepper, and soy sauce and stir well.
3. Take selemba leaves, fill with 2 pieces of chicken and other seasonings. Add 2 red chili sauce, wrap tum shape, hook with a stick.
4. Steam for 20 minutes, remove from heat.
For: 8 pack
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PICKLED VEGETABLES
Ingredients:
5 pieces of cabbage, sliced
1 cucumber, sliced
5 pieces of lettuce, sliced
2 tomatoes, sliced
Sauce:
500 ml of water
2 tbsp vinegar cooking
2 tablespoons granulated sugar
3 tablespoons dried shrimp soak water and puree
1 tsp seasoning, if desired
Blend:
3 large red chillies
5 curly red chili
5 red chili sauce
1 teaspoon salt
How to make:
1. Boil water, after boiling enter the subtle flavor, vinegar, sugar, dried shrimp and 2. seasoning flavoring, after boiling again, remove and let cool.
2. Enter the sliced vegetables into the sauce and stir well.
3. Serve.
For: 4 people
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GRILLED CHICKEN MARINADE
Ingredients:
1 whole chicken, cut into 8 pieces
2 tablespoons lime juice and 2 tsp salt
2 cm galangal, crushed
2 stalks lemongrass, crushed
2 lime leaves
2 cm ginger
2 tablespoons soy sauce
2 tablespoons cooking oil
Blend:
3 large red chillies
6 red chili sauce
8 red onions
5 cloves garlic
5 grains of hazelnut, toasted
3 cm turmeric
1 teaspoon salt
Spread:
2 tablespoons margarine, lumerkan
7 tablespoons soy sauce
How to make:
1. Wash the chicken, coat with lemon juice and salt, let stand briefly. Wash net return, drain.
2. Marinate the chicken with spices, add 2 tablespoons of cooking oil. Let stand for 30 minutes.
3. Cook chicken together rendamannya, add galangal, lemon grass, lime leaves, and ginger, and cook until the chicken is tender, remove from heat.
4. Prepare the coals, grilled chicken. During baking spread with a mixture of margarine and soy sauce. Bake until slightly darker color, lift.
5. Serve warm.
For: 4 people
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CHICKEN WRAP SOY SAUCE
Ingredients:
2 boneless chicken breasts
100 grams of chicken, puree
100 grams of minced shrimp
1 clove garlic, chopped, sauteed
1 egg yolk
2 tbsp corn starch
1/2 teaspoon salt, 1/2 teaspoon pepper
1 tsp sugar
1 egg white
100 grams of bread flour
Sauce:
1 tablespoon margarine
2 cloves garlic, crushed
4 tablespoons soy sauce
1 tablespoon seasoning liquid pelezat versatile
1 tsp soy sauce english
1/2 teaspoon salt and 1/2 teaspoon pepper
50 ml of water
3 tablespoons peas
How to make:
1. Cut the chicken breasts into two flat sections.
2. Mix the minced chicken and shrimp, stir well. Add sauteed garlic, egg yolk, corn starch, salt, pepper, and sugar and stir well. For the dough into two parts.
3. Take one piece of chicken breast, spread with one part of the fish batter. Dip into in white egg then coat with bread crumbs and set aside.
4. Heat oil, fry chicken until browned, remove from heat.
5. Sauce: Heat 1 tbsp oil to fry leftovers, add margarine, stir fry garlic until fragrant. Enter soy sauce, seasoning versatile pelezat liquid, soy sauce english, salt, pepper, and water, then bring to a boil.
6. Enter the peas, cook briefly, remove from heat.
7. Pour the sauce over the fried chicken and serve warm with white rice.
For: 4 people
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