Now April 2014.. I'm Back

Assalamualaikum wr. wb. Terima kasih Ya Allah. Ternyata blog ini masih ada, padahal sudah lama tidak pernah dibuka. Dan kepikiran kalau blog ini sudah di remove dari peredaran blogger. :D 3 tahun lalu. Jaman saya masih seneng bikin blog, dan berharap bisa dapet duid dari online marketing, seperti belajar Google Adsense. Dan saat ini saya pun masi berharap bisa menghasilkan uang dari tulisan - tulisan saya yang terposting dalam blog ini. Dan semua itu tidak lepas dari peran serta pengunjung blog ini. :D Semoga harapan saya bisa tercapai. Amiin. Salam Penulis, Mugi

Soup Kimlo

Ingredients:

* 1 liter vegetable broth
* 25 gr dried banana flowers, soaked, a noose, Drain
* 25 gr ear mushroom, soaked, drain, or 10 Drain mushroom ear fresh fruit, cut
* 50 gr su'un, soaked, Drain
* 50 gr young pea
* 10 Quail eggs boiled
* 1 stem celery, finely sliced
* 2 stem onions, cut
* 2 tbsp sweet soy sauce
* 4 cloves garlic puree with 1 tsp salt 2 tsp pepper round
* 1 tbsp fried onion


Direction :

* Stir-fry ingredients with 2 tbsp finely margarine until the yellow cast to the broth, boil
* Enter all ingredients, cooking with fire until all are cooked. Hidangkan dengan taburan bawang goreng dan irisan seledri Serve with fried onion topping and sliced celery

For 5-6 people.

Gulai Ikan Aceh (Acehnese Fish Stew)

Ingredients:

• 5 fresh red chillies
• 3 garlic
• ginger- cut 1 inch, and peel skin (or 1 tsp ginger paste)
• Seedles tamarind paste- cut 1 inch x 1 inch, and microwave 30 seconds in 1/4 cup water.
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp coriander powder
• 1/4 tsp black seed
• 2/3 tsp turmeric powder
• 5 red shallots (or 1 med. onion substitute), cut into little pieces
• 4-5 fish fillet (any fish-tilapia, salmon, catfish, etc.)- cut into 1.5inch x 1.5 inch cubes
• 5 tbsp oil
• 1-2 cups water
• Salt and pepper to taste

Directions:

1. In a food processor or blender, blend the first 4 ingredients and a little salt.
2. Marinate fish with the processed ingredients for 5-10 minutes.
3. In a pot, cook oil with the red shallots/onion until yellow and soft. Mix in the previously processed ingredients and also the rest of the ingredients. Add around 1-2 cups of water, and boil for 15-20 minutes.
4. Put in the marinated fish and cook for another 15 minutes or until fish is fully cooked..
5. Serve with hot rice.

*Instead of fish, you may also use chicken or beef cubes in this stew.

This article is taken from http://gulbeden.com

Sop Konro ( Makasar Style Beef-Ribs Stew )

Ingredients:
1 kg beef-ribs
6 cloves
2 Indonesian bay (salam) leaves
5 shallots, finely sliced

Spices to grind
4 peeled black nuts, soak in hot water
3 cloves garlic
5 shallots
1 tbsp coriander seed
1 tsp finely chopped fresh turmeric, can be substituted for ground turmeric
1 tsp tamarind
1/4 ground nutmeg
salt and sugar to season


Directions:

Stir fry all ground ingredients, slices of shallots, and Indonesian bay leaves until fragrant. Add ribs and cloves, stir and cook until lightly browned. Add 1 litre of water and cook until meat tender. If you need more water, you can add more.

Add salt and sugar to season as desired, simmer at low heat 15-30 minutes. Serve with rice cake, sambal and lime. minutes. Serve with rice cake

This article is taken from http://indonesia-eats.blogspot.com

Gudeg Jogja (Green Jack Fruit Sweet Stew)

Ingredients

- 5 Shallots
- 10 Candle nuts
- 10 Garlic cloves
- 4 Indian bay leaves/Salam
- 1/2 lb. (250g) Jack fruit
- 2-1/2 tsp. (12g) Coriander seeds
- 1-1/4 tsp. (6g)Cummin
- 1/4 cup (62ml) Coconut sugar
- 2 cup (500ml) Coconut milk
- 2 tsp. (30g) Tamarind
- 2 lb. (1kg) Chicken (cut into small pieces with bone)
- 5 cups (1.25l) water
- 2 inches bruised Galangga

Instructions

Cut jack fruit 1 inch thick wash.
Boil until tender. Ground shallots, candle nuts, saute paste, salam leaves, and galangga until fragrant then add chicken pieces.
Stir fry until chicken changes color.
Pour 4 cups of water and coconut sugar, bring to a boil.
Add jack fruit and simmer until chicken and vegetables are tender.
Add coconut milk 5 minutes before it's done, bring back to a boil.
Serve hot with rice.

This dish is sweet and usually served with shrimp cracker.

This article was obtained from http://original-indonesian-recipe.blogspot.com

Enjoying Indonesian Food

Rice is the basis of nearly all Indonesian dishes, and usually is served with fish, chicken, or vegetables. Depending on the region, food can run the gamut from
mild to fiery hot. Two common dishes, nasi goreng and mie goreng (fried rice and fried noodles, similar to their Chinese or Japanese counterparts) can be found everywhere and are an easy introduction to the Indonesian diet. Every town has at least one market, providing the traveler with an incredible range of fruits, vegetables, and snacks (see "Shopping," below).

Warungs, or food stalls, offer the tastiest and cheapest food (US$.50 for a meal), but not necessarily the most sanitary. If you choose to eat from warungs , check to see if locals are eating there. Better yet, ask your students where they go. Because of the lack of refrigeration in most areas, dairy products are rare. Indonesians drink hot coffee and tea, but bottled soft drinks such as Fanta and Pepsi are readily available. Most dishes are eaten with the hands; be sure to use the right hand to eat. (Indonesians use the left hand later in the digestive process. Never offer your left hand to anyone, as it is considered very rude.) Bottled water is a must and is widely available.

Popular Dishes

The following are the most popular and tasty dishes found in Indonesia, all of them cheap. Be sure to try the local specialties, as they vary greatly.

* Bakso : Meatball soup
* Bolang-baling : Fried doughnuts
* Ikan bakar : Grilled fish
* Gago-gado : Cold steamed vegetables, tofu, and tempe with peanut sauce
* Lalapan : A selection of raw vegetables served with freshly made chili sauce (sambel) on the side. It is very popular in west Java.
* Martabak : Stuffed Indian pancake in one of two flavors: martabak manis, which are sweet, or martabak telor, which are egg pancakes filled with meat. The sweet version may contain condensed milk, cheese, chocolate, sesame seeds, or sticky black rice.
* Mie goreng : Fried noodles
* Nasi gudeg : Jackfruit cooked in coconut milk (a specialty of Yogyakarta)
* Nasi goreng : Fried rice (nasi means rice, goreng means fried)
* Nasi uduk : Rice cooked in coconut milk and fragrant pandan leaves topped with fried shallots. This is a traditional Betawi (native Jakartan) dish, but can be found throughout Indonesia.
* Opor ayam : Chicken cooked in coconut milk (ayam means chicken)
* Pisang goreng : Fried banana
* Tahu goreng : Fried tofu
* Sate : Beef, chicken, or goat meat skewered on bamboo sticks and roasted over a small grill. It is accompanied by peanut sauce or a sweet soy sauce with hot green peppers and shallots. Be sure to ask for all meat or you may end up with fat or chicken livers.
* Soto ayam : Chicken soup

This article was obtained from www.jobmonkey.com

Ayam Masak Aceh (Butterfly Cornish Game Hen) Recipe

Ingredients

2 cornish game hens, about 1 1/3 poun, ds each
4 shallots sliced
2 garlic cloves, sliced
1 tbsp ground coriander
3 to 7 fresh hot red chiles, seeded,, sliced
1/2 piece fresh ginger, sliced
1/4 tsp ground turmeric
1 salt to taste
2 tbsp lime juice
2 cup coconut milk
2 stalks lemon grass or 1 slice lemon

Directions

Split open the game hens from the breast side and flatten them out

into a butterfly shape. Discard loose skin and fat. Broil the hens
for 3 minutes on each side.

Process the shallots, garlic, coriander, chile, ginger, turmeric,
salt, lime juice and 1/2 cup of the coconut milk to a smooth sauce.
Marinate the hens in the sauce for 15 minutes.

Put the hens in a large skillet and cook over moderate heat for 10
minutes uncovered. Then add the remaining coconut milk and the lemon
grass. Bring to a boil and cook for 30 minutes, basting occasionally,
until the hens are tender and almost all the liquid has evaporated.

Serve warm.
Serves 4.