ok to post this time, we will learn to create basic ingredients, actually too late. but nothing, not of the same once.
we start with the basic ingredients

Ingredients:

• 25 shallots, peeled and chopped
• 12 cloves garlic, peeled and chopped
• 7 large red chilies, seeded and chopped
• 2 inches laos, peeled and chopped
• 2 inches kencur root, peeled and chopped
• 4 inches fresh turmeric, peeled and chopped
• 1 Tbs., coriander seeds
• 6 candlenuts
• 2 tsp. dried shrimp paste
• ½ tsp. black peppercorns
• 1 pinch fresh grated nutmeg
• 3 cloves
• 4 Tbs. vegetable oil

Instructions:

• Some people use a food processor and some use a stone mortar or pestle to blend all the ingredients of these pastes. If you are using a mortar, always grind the dry spices first and then add the hardest ingredients such as laos and kencur, before adding shallots, chilies, and other soft ingredients. If you are using a food processor, blend the dry spices, then add all other ingredients, except oil.
• Heat oil in a wok or a skillet, add the blended ingredients and cook over high heat, stirring frequently, for approximately 5 minutes until the paste turns golden. Cool before using.

Makes 2 cups.

Helpful hints: These basic pastes can be stored in a refrigerator for up to a week. However, it is always better to have pastes fresh before preparing a dish.

Zucchini Squash Soup

Ingredients:

• ¼ cup thin-sliced fresh semihot chilies
• ¼ cup thin-sliced onion
• 1 clove garlic, sliced thin
• 2 tablespoons peanut or corn oil
• 1 salam leaf
• 1 piece of laos
• ¼ cup dried shrimp, cooked in ½ cup water for ten minutes
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 cup coconut milk
• 1 pound zucchini squash, cut into 1-inch cubes

Instructions:

• Heat oil in a wok over medium high heat.
• Stir fry the chili, onion and garlic in the oil for two minutes. Add the salam and laos. Add the shrimp in its water and all the other ingredients. Cook for about ten minutes, or until the flavors are distributed and the squash has softened.
• This dish is better eaten with Lontong (Rice Rolls) or plain rice.

Makes 6 servings, with other dishes.

Kalasan Fried Chicken

Kalasan is one of the sub-district in Sleman regency in Yogyakarta. Located in the eastern city of Yogyakarta and Prambanan Adisucipto airport. Kalasan known as the chicken fries are very tasty. In addition, there are also ancient temples such as Temple and the Temple Kalasan Sari. Kalasan have fried chicken cooked with because of the uniqueness of coconut milk that tastes very good. Ayamnya from the type of local or called as a village and chicken cooked in full. Kalasan fried chicken can be enjoyed in many places in Indonesia and in various other countries. If you visit Yogyakarta, should not forget to try the fried chicken is cooked Kalasan traditionally by the author Kalasan in the region, especially near the Sari temple. The price is not expensive and you can enjoy it with sambal chicken, and Kalasan drink fresh fruit.
Ingredients:

• ½ part of chicken. non broiler (1 piece of thigh & 1 piece of breast)
• 4 shallots
• 2 cloves garlic
• 1 Tbs. palm sugar
• 2 lt. coconut water
• salt and pepper to taste cooking oil as needed

Instructions:

• Grind shallots and garlic until fine.
• Dissolves palm sugar in 1 Tbs. of water.
• Boil the chicken and the spices in coconut water, give salt and pepper to taste, then cook the chicken (close the pot) until the coconut water dries up.
• Leak through the chicken, then fry until brown enough.
• Ready to serve.

Makes 3-4 servings.

Chicken in Aromatic Nut Sauce

Roast Chicken is typical cuisine, which is usually presented to the family event. but in restaurants now provide many of roast chicken.
roast chicken has the typical characteristics, from how to cook them, until the ingredients to become a delicious cuisine.
This is a prescription under the broiler, please try on.
Ingredients:

• 10 candlenuts, crushed
• ¾ cup thin-sliced shallots
• 3 cloves garlic, sliced
• ½ teaspoon ground cumin
• 2 teaspoons coriander
• 2 teaspoons sugar
• 1 teaspoon salt
• ¼ teaspoon shrimp (sauce) paste
• 2½ cups coconut milk
• One whole 3½-pound chicken, split open and flattened out
• 5 pieces of jeruk purut, or 5 square inches of lemon peel
• 3 salam leaves (Indian bay leaves)
• 3 pieces of laos (galanggal)

Instructions:

• Blend the candlenut, shallots, garlic, cumin, coriander, sugar, salt, shrimp paste and ½ cup of the coconut milk to a smooth paste.
• Broil the chicken for five minutes on each side.
• Put the spice paste in a wok or large frying pan, and add the balance of the coconut milk, the jeruk purut, salam and laos. Bring to a boil, add the chicken and cook in the sauce for twenty minutes, basting frequently. When done, the sauce will have almost completely evaporated.
• Return the chicken, skin side up, and the balance of tile sauce to the broiler and broil for ten minutes, or until the chicken is brown and crispy. Serve hot.

Makes 6 servings, with other dishes.

Mixed Vegetables with Peanut Sauce Dressing (Gado - Gado)

Mixed Vegetables with Peanut Sauce Dressing (Gado-Gado) is one food that comes from Indonesia in the form of vegetables boiled and mixed so one, with spices or peanut sauce from the mashed along with sliced egg and spread on top of fried onion. Few emping fried or crackers (there are also using prawn crackers) also added.

Miscellaneous it can be eaten as salad with spices / peanut sauce, but can also be eaten with white rice or sometimes also presented with lontong (rice roll).

Ingredients:

• 3 large potatoes
• 8 oz fresh bean sprouts
• 1 lb. green string beans
• 3 carrots
• ½ small cabbage
• 1 green cucumber
• 3 hard-boiled eggs
• Peanut sauce

Instructions:

• Boil potatoes, peel and cut in slices.
• Wash bean sprouts and pinch the brown tail off if preferred. Pour boiling water over bean sprouts, then rinse under cold tap. Drain well.
• Cut green string beans in diagonal size or bite-size lengths and cook in lightly salted boiling water until just tender. Drain well. Beans should still be crisped to bite.
• Scrub carrots and cut into thin strips, cook until tender. Drain well.
• Slice cabbage and discard the center stem. Wash it out in boiling salted water for a minute or two, until it's tender but not limp. Drain and refresh it under cold water.
• Peel cucumber skin and slice thin.
• Slice the hard-boiled eggs into flower like.
• Put all the vegetables in a large platter with each type of vegetables in each own section and serve cold accompanied by warm peanut sauce, which is poured over individual serving.
• Ready made Peanut sauce can be bought at Asian Supermarket. You only need to add water to it. Or you can make peanut sauce from scratch.

Makes 6-8 servings.

Braised Chicken in Coconut Milk

Braised Chicken in Coconut Milk dishes that are always there when the show or the Feast of Eid ul-Fitr, usually Braised Chicken in Coconut Milk always there with the head as rice.
Ingredients:

• One whole 3½-pound chicken
• 1 tablespoon lemon juice
• ¼ cup thin-sliced onion
• 1 clove garlic, sliced thin
• ¼ teaspoon turmeric
• 1 teaspoon coriander
• ¼ teaspoon ground cumin
• 2 kemiri nuts, crushed
• 1 slice ginger-about 1 teaspoon
• ¼ teaspoon pepper
• 2 cups coconut milk
• 1 tablespoon peanut or corn oil
• 1 teaspoon tamarind, dissolved in 1 tablespoon water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 piece of laos
• 1 piece of jeruk purut, or 1 square inch of lemon peel

Instructions:

• Cut the chicken into eight pieces, discard the loose skin and fat and rub the pieces with the lemon juice. Broil for five minutes, turn the pieces over and broil for five minutes more. The chicken will be partially cooked and firm.
• In a blender, prepare a smooth sauce of the onion, garlic, turmeric, coriander, cumin, kemiri nuts, ginger, pepper and ½ cup of the coconut milk.
• Heat the oil in a saucepan or wok, and pour the sauce. Stir fry for two minutes; then add the balance of the coconut milk, the tamarind liquid, salt, sugar, salam, laos and jeruk purut (lemon peel). Add the pieces of precooked chicken, and bring to a boil over medium heat. Cook for five minutes, basting frequently; then continue to cook for twenty minutes more. The liquid will have reduced to a rather thick sauce, and the chicken will be tender but still firm.

Makes 6 servings, with other dishes.

Stir Fried Mushroom

Mold is a plant that does not have chlorophyll, so be heterotrof, the type of cells: cell eukarotik. Mold is uniseluler and multiseluler. Body consisting of thread, called hifa, hifa can form a woven ramify called miselium. Reproduction of mushroom, there is a way vegetative some way generative.

The fungus also can be in consumption and also that there can not be in consumption, is one of mushroom.

Poting in this time I will make oseng-oseng mushrooms.

Ingredients:

• 3 red onion, thinly sliced
• 1 clove garlic, finely sliced
• 1-2 red / green, thinly sliced diagonally
• 1 tbsp vegetable oil
• ½ kg of fresh mushroom according to taste
• ½ tsp sugar
• ½ tsp. salt
• ¼ tsp. paste
• 1 tsp tamarind, which has been reconstitution in 1 tbsp water
• 1 bay leaf
• 1 piece of lengkuas

Method:

1. Heat oil in the fire are red onion and stir fry until white and yellow and fragrant.
2. Enter all other material and then mixed evenly and cook for about 3 minutes and up mellow.
3. Serve while warm.

For 4 people

Urap Leaves Kenikir

This recipe associated with leaf kenikir, because the leaves are very tasty cuisine to be made, especially for pecel, urap-urap and so forth.
Leaf kenikir (Cosmos caudatus Kunth.) Consumed many people as a vegetable. Traditionally the leaves are also used as alternative medicine appetite, weak stomach, boosting bone and insect repellent.

Ingredients:

• 200 gr leaves kenikir
• 200 grams of bean sprouts
• 150 or 1 / 3 of young coconuts, peeled, grated sweep

Spices are:

• 4 red chilies
• 2 cloves onion
• 2 cloves garlic
• 1 tsp chopped kencur
• 3 sheets lime leaves
• Salt, sugar adequate

Method:

1. Boiled leaves kenikir until cooked, Drain
2. Boiled until cooked bean sprouts, Drain
3. Toss with spices finely grated coconut, steamed ± 20 minutes so that more durable
4. Toss vegetables with coconut, mixed flat, Serve

Gudeg Jackfruit

Gudeg is the cuisine from Yogyakarta, where there is a history Nyi Roro Kidul (Queen of South Sea) are still a lot of dishes typical of Yogyakarta, but for this time I will show the prescription Gudeg Jackfruit

The first step preparing materials as follows:

• 1 ½ kg of young jackfruit
• 1 tbsp tamarind
• 2 tbsp palm sugar
• 6 pieces bay
• 4 cups coconut milk
• Salt adequate
• Adequate oil

Spices that are:

• 8 eggs, onion
• 4 cloves garlic
• ½ tsp coriander, disangrai
• ½ tsp caraway, disangrai
• 10 grains of hazelnut

Method:

1. Jackfruit sliced the size of 4 cm and boiled with water until cooked, lift and Drain.
2. I soluble tamarind and sugar with a little water.
3. Heat oil, stir fry the ingredients are mashed together with a leaf, water, sugar and tamarind water.
4. After fragrant, enter nangkanya, the average mixed, add salt adequate.
5. Finally, the cast and the milk boil and cook until slightly curdle milk and oily.

For the portion 5-6

Terong Bakar Saus Tomat

After we know various types terong, now we will try to process it, first recipe which we create would be Terong Bakar Saus Tomat

Material

Ø terong pocket edition purple of 1 fruit, crosscut become 3 part,

Ø nutrition margarine 3 tablespoon

Tomato Sauce

Ø saus ready made tomato or buys 2 tablespoon.

Ø vegetable tomato 1 fruit, splits, its(the seed exhaust, chops up smooth.

Ø sand sugar sufficiently

Ø salt sufficiently

Ø greeting leaf 1 sheet

Ø shallot 3 item, chops up is smooth

Ø garlic 2 fang chops up is smooth

Ø leek 1/4 fruits chops up is smooth

Ø nutrition margarine 3 tablespoon

Ø water 100 ml

Way Of Making:

1. heats gridiron, olesi with margarine, matured finite terong bakeout. lifts

2. saus tomato : heats margarine to fry greeting leaf, garlic, shallot, and leek so fragrance.

3. enters saus tomato, tomato chops up and sugar berry water, galam and merica, ripe so frond. lifts.

presents terong burning with saus tomato.

Terong (Solanum Melongena L)

Tells if terong ( Solanum Melongena L) makes body to become weakens. This myth must be eroded pot is clean, fact exactly on the contrary. Terong exactly jacks up enthusiasm in man sexual because its(the aphrodisiac effect. Scientific research had other fact, terong can prevent cancer, rich of fibre, contains vitamin ( A, B & C) and other important mineral. Various disease like pile, rheumatism, coughs, skin disease, even syphilis also able to be healed with vegetable " inscrutable" this.

Terong Forefinger

People calls it terong forefinger because its form of course alike the index finger. Its the colour is green and not too big. Compatible of in processing becomes as of nut, balado or dipecak terong.

Terong Purple Paddybird

Some people calls it terong fresh vegetable because usually in eating is raw as lalapan. Likely not bitter. Its form integer equal to dib and purple.

White Paddybird

Form and level equal to purple paddybird. Its the difference lays in green skin colour with white tint at fruit tip. Compatible as lalapan or in processing to become threatened and karedok.

Terong Copeck

There is two types terong copeck, having colour green and Ungu. this Terong at most consumed public as component of vegetable lodeh, in as of nut or made balado.

Terong Japan

Many applied Japan public as component of making tempura vegetable. Its form looking like terong copeck but with colour is rather dark (purple stripper) and smaller.

Tekokak & Leunca

Tekokak(Solanum torvum)&leunca ( solanum nigrum), both is including family terong but its form mini. Public sunda consumes it as fresh vegetable, cooked with oncom/taoco or as mixture botok.

White Terong

Terong new comer which has not many in marketings. Its form approximately equal with terong Japan but is rather bigger. White skin colour of cleanness, very delicious of in processing as tumisan, filled flesh or pasta processing mixture.

Terong Belanda

Terong Belanda(Cyphomandra betacea) more consumed as fruit, either in eating fresh, made syrup or in juice. Its form oval equal to egg. At the time young its the colour is yellow and along with matured of fruit, skin fruit of turning into purple. This terong the taste is acid refreshs.

Tumis Udang Kembang Turi

Flower Turi ( interest turi) be alife interest or planted in lowland area, this interest has to on unique an that is edible. but must in processing in correctness, because this turi flower the taste is bitter. this turi flower can be made cookery any kind of like recipe which I would present is the existing that is “Tumis Udang Kembang Turi”

Originally prepares material

Ø interest turi 100 grams, its(the interest pistil exhaust and corolla is in consequence making interest turi felt bitter.

Ø prawn 100 grams, strip and cuts its(the back.

Ø shallot 4 item, thin cut.

Ø garlic 2 fang, thin cut

Ø red chilli of 1 fruit, crosscut manipulateed

Ø salt sufficiently

Ø sand sugar 1/2 teaspoons

Ø water 100 ml

Ø cooking oil 2 tablespoon

way of making

1. heats oil, fries shallot, red garlic and chilli so fragrance.

2. enters prawn, salt and sand sugar. finite ripe of prawn turns colour.

3. adds interest turi and water, scrambled so plane. matured finite ripe.

4. lifts and presents.

for 2 portion

what simpel and easy isn't it to make it, please try

Tempe Bacem

After in posting before all we have made tempe x'self now it's the moment we make Tempe Bacem, with material and way of making as follows :

Material:

• 250 grams tempe, cut measure 5x6cm
• 2 greeting leaf sheet
• 1 alpine galanga cut is contused
• 500 cc air/air coconut
• 50 cc cooking oil

Flavour refined:

• 1 sdt coriander
• 5 item shallot
• 2 garlic fang
• 1 sdt salt
• ½ sour sdt
• 1 sdm demerara

Way Of Making:

• Packs into pan, coconut water, greeting leaf, alpine galanga and flavour refined. Scrambled until flat-compounded.
• Enters tempeyang have been in cutting to pieces.
• Braises until pot is clean water and knew matured tempe.
• Heats cooking oil in frying.
• Fries soybean cake and tempe while in shuffling through until having colour chocolate, but doesn't too drought.
• Lifts and served

for 5-6 portion

Makes Tempe

Tempe is food made of by soybean fermentation applies mould rhizopus (" yeast tempe"). Besides, there is also similar food tempe which is not is soy barium that is also is called as tempe.

Mould growing at complex compounds hydrolysis soy become simple compound which is easy digested by man. rich Tempe fibre would, calcium, vitamin B and ferrum. Obstetrical assorted in tempe has drug value, like antibiotika to heal degenerative infection and disease inhibitor antioxidant.

In general, tempe is having colour is white because growth of miselia mushroom connecting soy wedge so that is formed compact texture. degradation of Soy components at fermentation of making of tempe makes tempe to have typical taste. Differs from soybean cake, tempe felt rather acid.

Tempe many consumed in Indonesia, but now world has. Especially the vegetarian in the world a lot has found tempe in the place of flesh.

Material of Making Tempe :

• soy for tempe
• yeast
• plastic or banana leaf to wrap

Way of Making Tempe

1. Soy seed which has in selecting or in cleanness isn't it from dirt, washed clean during 1 hour(clock.
2. After cleanness, soy braised in water during 2 hour(clock.
3. Soy then is soaked 12 hours in hot water or warmness ex- poaching water so that flower soy.
4. The next, soy soaked in cool water during 12 hours.
5. After 24 hours is soaked like at item 3 and item above 4, soy cleaned and skined ( pared).
6. After pared, soy braised to kill bacterium which possibility grows during soaking.
7. Soy taken away from boiler, put down above tampah and smoothed down to be thin. Hereinafter, soy let to be cool until surface of dry soy chipping and its(the water dropping pot is clean.
8. Thereafter, soy mixed with laru ( yeast 2%) usage mempercepat/merangsang mushroom growth. Processed mingles soy with yeast to eat time around 20 minutes. Fermentation phase ( fermentation) be determinant phase success of in making tempe soy.
9. If(when fermentation material mixture of soy have been flattening, the mixture printed at brass or wood printing;mould with plastic layer or leaf that is finally used as packer. Before all, plastic in piercing or in punctures. Its(the intention is to give air so that white having colour growing mushroom. Processed percetakan/pembungkus to eat time 3 hour(clock. Usual leaf made packer is banana leaf or teak;core leaf. Something haves a notion that taste tempe wrapped by plastic to become " odd" and tempe easier to decay ( compared to tempe wrapped by leaf).
10. Soy mixture which has been printed and smoothed down its(the surface is carpeted above rack and then is closed during 24 hours.
11. After 24 hours, cover opened and soy mixture in cool isn't it or in winds isn't it during 24 hours again. Then, soy mixture has become tempe ready for cooked.

tempe thus

after we completed making tempe in the next postingan of we will make cookery "Tempe Bacem"

Buntil Cassava Leaf

This was cookery or introduction dish Buntil Daun Singkong but forgiveness some of material there's only in Indonesia, like: Tempe, Petai Cina/Biji Lamtoro.
so if wish to try this cookery please pay a visit to Indonesia

the recipe is

Material:

• 200 gr tempe, take bath with matured water, smears 1 sdt salt, banana leaf bale, lets semalaman
• 250 gr leaf young cassava, dyes water to boil, leak
• 1/2 item young coconut, scar
• 150 gr petai cina/biji lamtoro
• salt and demerara

Material is refined:

• 6 shallot fang
• 5 garlic fang
• 5 fruit of red chilli
• 1 sdt coriander sangrai
• 1/2 sdt koempheria galanga chops up
• 1 sdm alpine galanga chops up

Coconut mink flavour ( mix grown into one):

• 500 cc coconut mink from 1 item coconut
• 2 greeting leaf sheet
• 1 cm alpine galanga, contuses
• 5 fruit of red chilli, refined with 5 shallot fang and 1 sdt coriander sangrai
• 1 sdt salt

Way Of Making:

1. Tempe boxed to be harsh, mixes with smooth flavour and all other material
2. For cassava leaf becomes 5 part. Every part in arranging above talenan, in such a manner finite meeting
3. Smooths down 1-2 sdm mixture tempe, closed again with cassava leaf then mixture tempe, rolled folded, greeting leaf berry, bale with banana leaf. Steam ± 1 hour(clock until matured, makes cool
4. Enters matured buntil to coconut mink is having flavour, ripe ± 30 minutes with small fire

for 5-6 portion

Rawon

Rawon or rice rawon ( because always is presented with rice) be menu in the form of fleshy soup with typical flavour because containing kluwek. Rawon, though is known as cookery typical of East Java, recognized also by Central Java public eastside ( area Surakarta).

Flesh for rawon generally is beef sawed up. Its(the soup flavour is very typical of Indonesia, that is shallot mixture, garlic, alpine galanga ( galingale), coriander, serai, kunir, paprika, kluwek, salt, and vegetable oil. All this material ( except serai and alpine galanga) refined, then ditumis until fragrance. This flavour mixture then is packed into fleshy decoction broth together with flesh. Dark colour typical of rawon comes from kluwek.

Rawon is presented with rice, equiped with small bean sprouts, onion leaf, crisply, and sambal.

Recipe for Rawon

Material:

• 300 beef grams which rather fatty
• 100 short bean sprouts grams, washed out
• 2 greeting leaf sheet
• 4 orange leaf sheet
• 1 bar serai, contused
• 2 cm lengkuas/laos, contused
• Salt and merica sufficiently
• 6 water glass

Flavour refined:

• 4 item shallot
• 2 garlic fang
• 4 item walnut
• 3 fruit of kluwek, taken its contents
• 2 fruit of red chilli

Way Of Making:

1. Small boxs cut of beef.
2. Heats 2 sdm cooking oil, tumis flavour refined until fragrance with serai, alpine galanga, greeting leaf and orange leaf. Adds salt and merica sufficiently.
3. Then, in pan which have been filled 6 water glass, enters steak and flavour refined, braises until soft and matured beef. If water run dry, added again according to appetite.
4. Serves by spreading short bean sprouts to it and decorative with orange leaf.

For 3-4 Portion

History of Indonesia an First Recipe

Indonesia is noted for state of mace - its the mace because Indonesia is fertile state. Indonesia have ever been colonized by its the natural resources. 350 years colonized by Dutch, 3,5 years by Japan.

But blessing of obstinacy of the our combatants are Indonesia now has independenced, in consequence in this blog I will study about Indonesia natural resources and multifarious of the cookery in Indonesia starts from finite area cookery of famous have been cookery.

and this first recipe which I load would this is cookery that is very I like

Oseng - oseng Kangkung
Material

• 1 garlic fang
• 2 item shallot
• ½ small prawn kg
• 6-10 item quill egg braises
• 3-5 ties Kangkung
• Salt sufficiently
• Briny ketchup sufficiently
• Water sufficiently
• 3 sdm vegetable oil for menumis

way of making

1. Decanted vegetable oil to frying then heats.
2. Tumis shallot and white until its(the colour chocolate.
3. Enters prawn, oseng-oseng until matured prawn.
4. Enters kangkung and quill egg, then entered salt, saline ketchup, and water.
5. Frying cover of approximately 5 minute or until kangkung becomes wilting.
6. Lifts and ready to be served.

for 4-5 portions