Rempeyek Katjang

A Indonesian peanut snack which is delicious as a snack with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes.
Ingredients:

200 gr. Rice Flour
½ Tsp. Baking powder
250 ml. Coconut milk
½ Tsp. Coriander (ground)
½ Tsp. Salt
1 Clove Garlic (chopped)
Pinch of Cummin (ground)
Pinch of Turmeric (ground)
1 Candle Nut (grated)
100 gr. Raw Peanuts
Oil for frying
Preparation:

Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper.

Javanese Mixed-Vegetable Salad

This is another recipe I've gratefully received from Karel Tjeng A Fa.
Ingredients:

1 cucumber(scored & sliced)
2 eggs (hard.boilled,shelled & sliced)
4 small potatoes(boilled, peeled, sliced & fried)
4 oz.(125 g.) tauge (tailed)
4 oz.(125 g.) cabbage (shredded)
2 oz.(60 g.) long beans (cut into 1-inch/ 2,5 cm. lengths)
2 cakes tahu kuning (cubed)
4 cakes tempe (sliced slantwise - to 1/2-inch/ 1.2-cm thickness)
4 oz. (125 g.) dried yellow noodles (cut into 11/2 -inch/ 4cm lengths)
20 pieces krupuk
20 pieces emping
8 oz. (250 g.) lettuce
boiling salted water
cooking oil for frying

Sauce Ingredients:

2-5 red chillies
1-inch (2,5-cm) piece terasi (dry-fried)
4 oz. (125 g.) peanuts (fried & skinned)
2 teaspoons sugar
1 dessertspoon cooking oil
3-5 daun salam
salt to taste
boiling water
juice of 10-12 limes
Preparation:

1. To prepare salad. Separately blanch tauge, cabbage and long beans in boiling water. Drain and reserve.
2. Heat oil on medium flame. Separately fry tahu, tempe, noodles, krupuk and emping. Drain well and reserve.
3. Shred half the lettuce and use to line salad plate. Arrange the remainder and all the reserved ingredients on this. Serve with the sauce.
4. To prepare sauce. Grind together the chillies and terasi. Pound together the peaunuts and sugar.
5. Heat oil and fry ground ingredients with daun salam. When fragrant, mix in pounded ingredients and salt. Cook for 1- 2 minutes and reduce heat.
6. Stir in boiling water to make a pouring consistency. Simmer till thickened. Add lime juice, adjust seasoning and dish up.

Ikan Boemboe Bali

Medium to hot balinese fish dish. Ideal as a side dish with a larger Rice meal (Ricetable) or on it’s own with plain boiled rice. Choose a fish with nice firm white flesh that can be divided in fillets like Cod, Haddock or any other locally available fish. Do not overcook the fish as it must be served whole.
Ingredients:

500 gr Cod fillets
2 Onions
2 Cloves of Garlic
2 Red Peppers
3 Tbs. Tomato puree
1 Tbs. Kecap Manis
150 cc. Water
3 Tbs. Oil
flour to coat fish
oil for fryer
Spices (Boemboes):

2 Lime leaves
2 Bay leaves
1 cm. Galangal
1 cm. Ginger root
½ tsp. Trassi
2 tsp. Sugar
1 stalk Lemongrass
Preparation:

Divide the fish into four fillets. Coat with the flour and deep fry until golden brown. Set aside. De-seed peppers and slice thinly. Chop onions and garlic.
Heat oil in wok than add peppers, onions and garlic and stirfry for 4 mins.
Grate galangal and ginger root. Add all the boemboe spices to wok and fry for a further 2 mins. add remaining ingredients and the fish and simmer for 10 mins. Make sure the fish remains whole.
Remove leaves and serve.

Ajam Kalio

Hot and Tasty chicken in coconut sauce.
Ingredients:

1 Chicken
16 Shallots
4 Cloves of Garlic
12 Red Peppers
4 cm Turmeric root
2 cm Ginger root
3 cm Galingale root
4 tsp Coriander
1 Coconut
2 Turmeric leaves
4 Kaffir Lime leaves
2 strands Lemon grass
salt to taste
Preparation:

Divide chicken into 8 pieces and set aside.
Grate the Coconut flesh and add to 1 ltr. of hot water and puree in your blender.
Chop Shallots, Garlic, Peppers, Turmeric, Ginger and Galingale and puree in blender.
Add this mix to the coconut milk and bring slowly to boil. Add the Chicken, Turmeric, Lime leaves and bruised Lemon grass and simmer for about 1 hour. Lift the lid from your pan for the last 15 min. of boiling. Remove the leaves and Lemon grass before serving.

Balinese Fried Chicken

Balinese Fried Chicken
Ingredients:

4 Chicken portions
1 Onion
2 Garlic cloves
4 Kemiri nuts
2½ cm fresh Ginger
250 ml Coconut milk
1 tbs Kecap Manis
2 tsp Sambal Ulek
1 tsp soft brown sugar
Preparation:

Puree the Onions, Garlic, Ginger, Kemiri and Sambal Ulek in a blender or pestle.
Heat some oil in a large, deep frying pan and brown the chicken on all sides for about 10 mins. Remove chicken and set aside.
Stir-fry the puree for 5 min. in the same frying pan. Add remaining ingredients and bring to boil. Add the chicken and simmer for 30 min. until tender. Serve hot.

Opor ayam

Chicken stew with a rich, aromatic coconut gravy.
Ingredients:

1 chicken (1 to 1½ kg)
8 tablespoons groundnut oil
1 large onion
2 cloves of garlic
1 teaspoon trassi
200 ml water
1 dessertspoon goela Djawa
300 ml Coconut milk
pepper, salt & kecap manis

Bumbu's:

4 kemiri nuts
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon laos powder
½ teaspoon turmeric
Preparation:

Divide the chicken into 4 equal portions, wash and dry. Rub in pepper and salt.
Dice the onion and crush the garlic.
Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.

In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned. Add the bumbu's and fry for a further 2 minutes then add the trassi and fry for a further minute.
Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.
Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or kecap manis.

Serve with boiled rice and atjar.

Besengek Daging

Spicy Beef dish cooked in coconut milk.
Use a lean, whole cut of beef like "topside" or "silverside".
Ingredients:

500 gr Beef.
1 onion.
1 teaspoon trassi.
1 red chilli pepper.
½ teaspoon black pepper.
1 teaspoon coriander (ground).
½ teaspoon turmeric.
30 ml tamarind water.
250 ml beef stock.
500 ml coconut milk.
2 teaspoons sugar.
salt to taste.
oil for frying.
Preparation:

Place the beef in enough water to cover the joint and boil until tender (about 1 hour). Remove from stock and slice after cooling. Chop the onions and fry with the trassi in the oil until soft. Add chilli, pepper, coriander, turmeric, tamarind, sugar and salt. saute for a further ½ minute then add the beef and stock. Cover pan and simmer for a further 5 minutes. Uncover pan and add the coconut milk. Continue cooking until the sauce thickens.
Can be served on its own with rice or as part of a "rijsttafel".

Rempah

Beef and Coconut patties Indonesian style.
Ingredients:

200 gr minced beef.
100 gr dessicated coconut.
1 garlic clove.
1 teaspoon coriander.
½ teaspoon cumin.
¼ teaspoon laos powder.
¼ teaspoon blanchan.
1 egg.
50 gr cornflour.
100 gr. peanut oil.
Preparation:

Moisten the coconut with about 4 tablespoons of hot water. Add all remaining ingredients except cornflour and oil. Mix until ingredients are well blended and smooth.
Make mixture into 12 to 16 small balls. Roll through cornflour, shake of any excess and fry in hot oil for about 5 min.
Serve hot.

Beef Rendang

Spicy Indonesian beef dish in an almost dry coconut sauce. Suitable as a main or side dish.
Ingredients:

500 gr. Rump steak.
2 Onions.
4 Garlic cloves.
3 Fresh red chillies.
2½ cm Ginger root.
1 teaspoon Turmeric.
1 tablespoon Paprika.
1 stalk Lemon grass.
3 Lime leaves.
600 ml Coconut milk.
75 ml water.
Preparation:

Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.

Indonesian Sate's

Sate'sThis is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.
Ingredients:

For the Sate's:

500 gr. of Beef, Pork or Chicken

For the marinade:

1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water
Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce.

Fried Egg Noddles

Fried egg noodles. Favourite Lunch or light Supper dish
Ingredients:

350 gr. Medium Egg noodles
100 gr. Diced Pork Fillet
50 gr. Small Prawns
1 medium Onion
2 Cloves of Garlic
1 Carrot
1 Small Leek
2 tsp. Sambal ulek
1 tsp. Trassi (shrimp paste)
3 tbs. Kecap Manis
3 tbs. Oil
Pepper & Salt
Preparation:

Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Kecap Manis.
Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.

Indonesian fried rice

Nasi Goreng

Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.
Ingredients:

350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Kecap Manis
Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.