Mie Aceh

Ingredients:
300 grams of goat meat, cut into pieces
3 bay leaves
850 cc of water
250 grams of wet noodles round
3 cloves garlic, thinly sliced
2 eggs onion, thinly sliced
1 tomato, chopped
30 grams of bean sprouts, remove the tail
30 grams of cabbage, sliced
1 ½ tablespoons soy sauce
½ teaspoon of vinegar
1 teaspoon salt
½ teaspoon ground pepper
1 teaspoon granulated sugar
¼ teaspoon cumin
1 leek, 1 cm
Cooking oil to taste
Chips fried to taste

Materials are crushed:
5 grains of onion
3 cloves garlic
4 red chilies, seeded
2 cm turmeric
1 whole cardamom

How to Make:
1. Presto goat meat, bay leaf, water until soft
2. Saute garlic, onion and spices until fragrant. Enter the goat meat and stir well. Give tomatoes, bean sprouts, cabbage. Stirred
3. Pour soy sauce, vinegar and stir well. Enter the 220 ​​cc of water, boiled mutton broth from the former, salt, sugar, cumin, pepper. Cook until absorbed
4. Add noodles and stir
5. By adoption include green onions, stir
6. Serve with fried flakes

Chicken Noodles (Mie Ayam)

Mie Ayam Recipe Ingredients: 2 Tbsp Canola Oil 1 Onion medium sized (chopped) 2 cloves garlic (minced) 2 Skinless boneless split breasts 1.5 cups mushroom (chopped) 1 Tbsp Soy sauce 2 Tbsp Oyster Sauce (for chicken) 1.5 Tbsp Hoisin sauce (optional) 1.5 Tbsp Sweet Soy Sauce (kecap manis)   1.5 Tbsp Rice wine vinegar salt and white pepper 1 bunch Yu Choy 5 Egg noodle 5 Tbsp Oyster Sauce (for noodle) 5 Tbsp sesame oil White pepper to taste Fried shallots to garnish

Mie Ayam Recipe Directions: For Chicken: Heat oil in a wok. Add onion and garlic. Stir until fragrant. Add chicken, soy sauce, oyster sauce, hoisin, sweet soy sauce, rice vinegar and salt pepper. When the chicken is almost done, add mushroom. Then stir until everything is well cooked. Meanwhile, boil water and add some salt to it. Chopped the vegetables to desired size. Blanch the vegetables and put it aside. Boil another pot of water for the noodles (for fresh you only need to boil for 2-3 mins but for dried, read the instruction). Drain the noodles and add the oyster, sesame oil and white pepper until well coated. Assemble the vegetables and chicken on top of the noodles. Sprinkle some fried shallots on top. Serve it warm.

Bakso (Indonesian Meatball)

Alternative food when winter meatballs are traditionally served while still hot. In Indonesia, meatballs are called ‘bakso’ and is usually served in a bowl, like soup, with noodles, bean curds (know). President Obama visit to Indonesia when he was enjoying a dish of  bakso. Meatball bakso from Indonesia are Obama favorite food while living in Indonesia.

 

Make Bakso 

1. 250 grams beef, minced it very fine
2. 125 grams flour
3. 25 cc water
4. 1 / 2 tablespoon salt
5. 2 cloves garlic, crushed
6. 1 / 4 teaspoon pepper

Chicken soup 

1. 750 cc chicken broth
2. 1 / 2 teaspoon ground pepper
3. 1 teaspoon salt
4. 1 leek, thinly sliced

How to make Meatball 

1. Mix the ground beef with flour, salt, garlic, and pepper, knead with a little water added until the dough is smooth.
2. Boil water is a bit much, then reduce the heat until the water does not boil again.
3. Fist batter to get out of hand, put and insert it into the boiling water before,
4. Boil about 10 minutes, keep the water not to boil for meatballs is not broken.
5. Chicken soup: boil chicken broth, put pepper and salt, stir well, then enter the meatballs, bring to a boil again, remove from heat, sprinkle with scallions.
6. Usually presented in conjunction with Mushrooms Chicken and noodles.

Empek-empek Palembang

Empek-empek made from tapioca and fish. When eaten, it was chewy.  Pempek is served together yellow noodle with a dark, rich sweet and sour sauce called cuka or cuko (lit. vinegar) and sprinkled with ebi (dried shrimp) powder. Cuko is produced by adding brown sugar, chili pepper, garlic, vinegar, and salt to boiling water. One of the most famous types is the kapal selam (Indonesian: "submarine"), which is made from a chicken egg wrapped within the pempek dough and then deep-fried.

I like empek-empek because it's tasty and chewy when eaten with spicy sour sauce. Well,, really tempting. You should try it if you're visiting Indonesia. Or, you can try it for yourself at home..

Here's how to make empek-empek Palembang:
There are 2 kinds of quality-empek empek, namely the quality 1 and quality 2. 

Quality 1:
   1. mackerel fish : sago = 1:1 (1 kg: 1 kg), add flour if necessary
   2. Margarine or cooking oil to make dull 3. warm water 4. salt
 
Quality two :
   1. Fish mackerel: sago = 1: 2 or sago: flour = 1: 1
   2. margarine or cooking oil
   3. warm water
   4. salt to taste
   5. eggs to taste 

Gravy:
   1. 1 kg brown sugar
   2. red cayenne pepper and a quarter kilograms
   3. 1 ounce garlic
   4. vinegar
   5. java tamarind
   6. salt   

How to make empek-empek Palembang:
1. Mix the sago flour with warm water  
2. add margarine  
3. Then add minced mackerel fish and salt until smooth and toss well could be formed. For some parts of the same. Each section shapes such as ufo aircraft or gansing. Then gansing was made basin or inlet in a deep bowl or similar, put one egg into it. 
4. After that, cover tightly. Put it in boiling water that has been mixed with cooking oil (though not sticky in the pan).  
5. If empek-empek it was floating over, it was a sign is ripe. Remove and drain. 

6. You can fried it, or if you like empek-boiled immediately, just served empek-empek with gravy.
 
How to make gravy:
1. Given sugar with 4 cup waters, cooked until boiling. 
2. Mix the chili that has been blended (all blended chilli stalks need not discarded), a blend of garlic, tamarind, vinegar and salt. 
3. Boil well and then remove and strain. Gravy is ready. 

Batagor Bandung

 

Batagor is one of typical food from Bandung, West Java, Indonesia. Made of basic materials tofu and peanut sauce. 

MATERIALS : 
6 pieces white tofu, size 4 x 4 x 2 cm, cut diagonally  
Oil for frying 

Dough content :
75 gr mackerel fish, puree  
75 gr peeled shrimp, finely chopped  
1 egg, beaten
3 tbsp cornflour 
1-2 leeks, thinly sliced
2 stalks celery, chopped  
1 clove garlic, minced 
½ teaspoon salt 
¼ tsp pepper 

Complement:  
Peanut sauce, soy sauce, chili sauce, lime 

HOW TO MAKE 
 1. Dough content: Mix the fish, shrimp, egg and cornflour. Stir until dough is smooth. Add leeks, celery, garlic, salt and pepper and stir well. Make the dough into 2 parts. One section to fill out and another section for meatballs. 
2. Punch a hole cut out of white tofu, set aside the crumbs. Mix ½ section content with the crumbs out dough, then fill back into tofu. Do it until all tofu the filled. Heat oil in a skillet, fried the tofu (batagor) until golden brown, remove, set aside 
 3. Take contents of remaining ½ section of dough, form with 2 tablespoons of the dots of meatballs. Directly enter into the hot oil, fry until golden browned, remove, set aside.

Batagor already finished. Serve Batagor with peanut sauce and soy sauce. If you like spicy, can add the chili. Batagor is a delicious food. so you must try it and don't miss it. Have a nice try... :)

Coconut Sweet Potato Cake (Getuk Lindri)

 Ingredients

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

 

 

Directions

Put in sugar and vanila in a large stockpot with water and bring it to a boil. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
Serve at room temperature, or refrigerate for an hour and serve chilled.

Pastel

Ingredients

- 250 g plain flour

- 40 g butter

- 1 egg

- 1/2 tablespoon sugar

- 1/2 teaspoon salt

- 60 ml lukewarm water

- 150 g Abon (dried beef) for filling

Directions

1. Make the pastry: mix butter with egg, flour, sugar salt with hand. Then slowly pour the water while continue kneading until the texture is no longer sticky and you can roll it. When the dough is still too soft, you may add flour.

2.  Roll the dough into 1/4 cm thin and cut into a cylinder with 5 cm diameter. Take a pinch of Abon and place in the centre. Fold pastry over to make half cylinder and crimp at edges.

3. Before frying, store them in the fridge for 30 minutes to make them firm. 

4.  Deep fry the pastry with lot of oil until golden brown.

Risol

Ingredients
For Risoles skin
- 150 g all purpose flour
- 1 egg
- 250 ml milk, or a little bit more depend how thick the mixture
- Salt to taste
For filling
- 150 g minced beef/chicken
- 2 medium or 3 small potatoes, cut into small cubes
- 2 carrots, cut into small cubes
- 1 onion, peeled and sliced
- 2 cloves of garlic, peeled and sliced
- 1 stalk of celery, chopped
- 1 stalk of spring onion, chopped - (optional)
- 1 tablespoon of flour, mixed with a little of water
- 1/2 teaspoon of pepper
- salt to taste or 1/2 block beef seasoning mixture/beef bouillon (Maggi or Knorr block)
- sugar to adjust the taste
- 1 cup of water
For dipping
- 1 egg
- Bread crumbs

Directions
1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
3. Make the rissole: take one rissole’s skin then add the filling in the bottom.  Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.
4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil. 
5. Serve with fresh green bird's eyes chillies or chilli sauce.

Lumpia Semarang

Lumpia semarang is a tasty snack. Shapes such as roll usually filled with bamboo sprout, meat, chicken or shrimp. This Food is more delicious when served in a warm and eaten with chilli sauce.

Material:

• 15 pieces of leather Lumpia
• 250 gram beef mince
• 200 gram of bamboo sprout
• 200 gram Carrot
• 2 Stem leaves onions
• 2 tbsp sweet soy sauce
• 1 tsp salt
• ½ tsp sugar
• 1 tsp lemon lime water
• 500 ml Vegetable oil

Subtle flavor:
• 5 cloves garlic
• 2 tbsp Ebi
• 3 cloves onion
• 5 grains pepper


How to create:
• Cook ingredients that have been mashed until fragrant, enter mince beef, poke, and add carrots, bamboo sprout, spring onion, soy sauce, salt, lemon lime water , poke until cooked lift the material.
• Take a sheet leather Lumpia , content with the content of the dough, roll, and lame with the egg white.
• Perform the same material on the other, until exhausted.
• Frying in vegetable oil until cooked and served with chili sauce.

Timpan Cake

Cake timpan come from the people of Aceh (Indonesia). Sweet snack made of sticky rice flour is the favorite food for the people of Aceh during the feast, spend. It's sweet, sticky and delicious, make this food prefered all the young and old.

Cake dough timpan printed on banana leaf is young be oiled oil. The goal is that when the cake is not glutinous if cooked. Wrap the cake is a banana leaf and then steamed for half an hour.


Material:
• 250 g sticky rice flour
• 500 gr pumpkin, peeled, boiled, then mashed
• 50 ml thick coconut milk
• ½ tsp salt
• ½ tsp vanilla
• The leaves of young banana contents:
• 100 gr coconut youngish, peeled, grated
• 2 eggs
• 100 ml milk
• ½ tsp salt
• 100 gr jackfruit cooked, slices, small dice

How to create:
• To contents: mixed eggs, milk, and salt. Cook until boiling. Enter grated coconut,
poke the average. exiled
• Mix flour sticky rice, pumpkin, sugar, salt and coconut milk. and confused.
• Take a sheet young banana leaves, put the spoon sticky rice flour dough, make the
appropriate form of sweep or taste. Give the dough a little content.
• Scroll to a small banana leaf, the second pin end with lidi (like toothpick)
• Steam in the boiler for 30 minutes, until cooked, lift.

Caramel Banana Fried

ingredients :

- 1/4 bounch of banana
- 1/4 ons of wheat flour
- 2,5 tablespoon of margarine
- salt at sufficiently
- bijen at sufficiently
- water at sufficiently ( thick dough)
- 1/2 kg oil

cooking instructions :

1. slice lengthwise direction of banana
2. stir and kneed the wheat flour and margarine until granulated like flour.
3. add salt, bijen and water
4. heat the oil
5. insert the banana into the batter one by one
6. enter into the hot oil until brownish color
6. lift and dry the fried bananas
7. place on plate and sprinkle with sugar palm on it