Ingredients
500 ml water
180 gr javanese palm sugar, grated or chopped
3 sdt agar-agar bubuk
1 pandan leaf
300 ml coconut milk
1/4 tsp salt

Method

1. Put water, grated palm sugar, agar-agar and pandan leaf in a pan. Cook simmer until sugar and agar-agar dissolve, stirring occasionally.
2. Discard pandan leaf, mix the agar-agar mixture with hot coconut milk and salt. cook until boiling.
3. Pour in the jelly mould (16 cm). Let it cool and hard. The pudding will form a separate layer by itself, beneath a layer of transparent sugar and coconut milk layer on top
4. store in refrigerator. Sliced and serve cold.

preparation: 15 minutes
cooking time: 20 minutes
cooling time: 1 hour

• 1/4  fresh pineapple, peeled and sliced
• 1 granny smith apple, cored and sliced
• 1 mango (not too riped), peeled and sliced
• 1 cucumber, peeled and sliced
• 2 water apple (if available), sliced

For the dressing:

1/2 tsp crushed red pepper

1/4 tsp shrimp paste

3 tbsp brown sugar/palm sugar

1/2 tsp salt

1 tsp tamarind, solved in 1 tbsp warm water

1 tbsp crushed fried peanut

How to make:

In a large bowl, combine all the dressing ingredients until it become a paste.

Add the fruits and stir well to combine. Better serve cold.

Preparation Time: 25 minutes

Serve 6

The most inviting part of visiting Indonesia is undoubtedly the extreme variety displayed in the food department. With affordable meals at a street side stall to a sumptuous meal at a 5 star hotel, each bite will appeal to your taste buds in its own unique way. If you would like a taste of authentic Indonesian food which is preferred by most citizens when on a low budget, ask around for ‘kaki lima’ which literally means ‘Five Feet’ – two feet of the owner and three belonging to the cart he carries. Simple dishes like fried rice, noodles and porridge are the specialties of these hawkers.

A Rumah Makan or eating house is slightly more formal specializing in a certain type of cuisine. A chain of Nasi Padang restaurants offer a very unique concept to their customers. You don’t need to think too deep about what you would like to order. Walk inside the restaurant, grab a table and within seconds your table will be flooded with small portions of a variety of dishes. Whichever dish appeals to you, go ahead and taste it while you pay only for the dishes you decided to consume.

Another level higher up in terms of eateries will include the several food courts and restaurants, easily found in most Indonesian malls. During the first few days of your trip, it would be a good idea to eat at these hygienic locations complemented with air conditioners. The EsTeler 77 is a local food chain popular for its iced fruit deserts.

If you are one of those who fancy the western eating style, you won’t be disappointed either. Air conditioning, table cloths, tabled seating and formal waiters with food that matches its excellent service, are features of what Indonesians call a ‘Restoran’. Bali and Jakarta are two cities where you won’t have trouble finding such establishments to suit your hygiene requirements. Such a meal would usually cost above Rp 100,000 per head, which is still relatively cheap.

The accommodation in Indonesia where you might be staying at would usually be equipped with its own kitchen to serve their guests and also walk ins. The class of the hotel will determine the level of hygiene followed by the hotel restaurants. Let Excitehotels.com find a great hotel in Indonesia that will also take care of your accommodation.

Article Source: http://EzineArticles.com/?expert=Lara_Agarval

Material:
1 block tofu, cut small dices and fried
300 grm tempeh, cut small dices and fried
150 grams bean sprouts, cleaned and boiled
1 cucumber, roughly chopped or sliced thin
1 handful chives, finely chopped

Peanut sambal:
150 grams of peanuts
2 red chilli or to taste
2 pieces or eyebird chili to taste
2 cloves garlic
2 tablespoons tamarind water
1 teaspoon palm sugar
1 cm ginger
Boiled water

Complement:
White rice
Fried onion
Shrimp crackers or vegetable crackers
Soy sauce

How to Make:
First Make peanut sauce:
Puree the garlic with the chillies, palm sugar, ginger until smooth. Add the peanuts and blend again. Add tamarind water and pour boiled water, stirring until thickened.

Serve over rice: tofu, tempeh, cooked bean sprouts and cucumbers. Pour  peanut sauce over it. Sprinkle with chives and fried shallots. Serve with shrimp crackers or vegetable crackers

Rice Lead ( Nasi Timbel )

Lead is a typical meal of rice from Sunda (West Java), who served with fresh vegetables, chilli sauce, fried tofu, fried tempeh, fried chicken, Pepes fish and vegetables can be added with acid. Once Upon A Time In the past rice farmers lead before going into the fields or the fields are always bringing in the rice stock leaf packs for lunch complete with side dishes, so since it was known by the Rice lead.

Method:
Material:
• 300 g cold cooked rice
• 2 pieces of banana leaves

Method:
Banana leaf piled into one, flatten the rice on top and fold the two long sides to the middle, then roll tightly.

Lalapan
Fresh vegetables can be served half-cooked or raw.
If presented well, fresh vegetables consisted of a small squash, kale / spinach, green beans / green beans, which have been boiled.
Consist of raw fresh vegetables eggplant, cabbage, long beans, basil, lettuce, cucumbers or tomatoes.

Making Sambal Belachan
Material:
• 5 curly red chilies
• 2 pieces chili
• 1 teaspoon shrimp paste which has been in the fuel / fried
• 1 teaspoon brown sugar
• 1 small tomato
• 1 lime
• Salt to taste.

Method:
Puree the red pepper, chili, shrimp paste, sugar, tomatoes and salt. Do not be too soft, then add lime juice.

How to make Pepes Yellow Gold Fish
Material:
• 4 tail goldfish
• Salt to taste
• Extract lemon
• 6 spring onions
• 3 cloves garlic
• 3 eggs hazelnut
• sliver of turmeric
• 1 tomato
• basil leaf
• 2 leeks
• Chilli pepper red
• banana leaves for wrapping

Method:
1. Clean fish, remove scales and gills, and leave intact. Marinate the fish with salt and lime juice. Let stand for 15 minutes.
2. Puree onion, garlic, walnut and saffron, mix dengaan tomato pieces, basil, green onion and chili.
3. Take a banana leaf to taste, place the fish and coat with a mixture of spices, then wrapped and steamed until cooked.

How to make fried chicken
Material:
A tail Kampung Chicken or chicken country
500 cc coconut milk from half a coconut.
2 Salam leaves
One vertebra Lengkuas
1 stalk lemongrass dimemarkan
Salt to taste.
4 cloves Garlic
6 cloves Shallots
5 cloves Tamarind 5 pcs
1 tablespoon Coriander
1 tablespoon Brown Sugar

How to cook:
- Cut the chicken into pieces.
- Blend Seasoning, Garlic, Red Onion, Tamarind, Coriander, Brown Sugar, and salt.
- Sauteed chicken spices enter stir coconut milk and add bay leaves, galangal, lemongrass, salt.
- Cook until chicken is tender and dry coconut milk thickens. Remove, let cool.
- Then the fried chicken with a lot of oil until brown, also the rest of the ingredients
- Serve chicken seasoning over the cooked chicken.

Make Fried Tofu and Tempeh
Material:
2 boxes of fruit Know
Tempe is already on thin slices

Marinade:
Salt to taste
1 / 2 teaspoon
2 cloves garlic
1 teaspoon coriander
1 cm turmeric
white water to taste
To taste Oil for frying

Method:
Blend all ingredients, after giving the water a little smoother, input tempeh and tofu, and fry until crispy.

Make Vegetable Acid
Material:
250 gr ribs, boiled until tender, take approximately 1 liter of broth.
100 gr melinjo old fruit
200 g young jackfruit pieces 2.x2 cm
100 grams of raw papaya into pieces 2 × 2 cm
First fruits of corn-cut 2 × 2 cm transverse
50 g peanuts
2 chayote fruit pieces 2 × 2 cm
10 pieces long beans, cut into 4 cm
50 gr leaves melinjo cub
3 pieces of green chillies split second
1 bay leaf valley
piece of galangal, crushed
Three sour fruit raw, peeled and crushed

Marinade:
2 pieces of red chili pepper
3 candle nut roaster / bake
1 teaspoon shrimp paste
5 pieces of red onion
1 clove garlic
2 teaspoons salt
1 tablespoon brown sugar
1 teaspoon sour if necessary

Method:
Blend the seasonings: onion, garlic, red pepper, shrimp paste, and walnut, stir and lift,
Boil fruit and peanut melinjo each vegetable separately so that the color is not cloudy tamarind – drain.
Boil broth input melinjo fruit, young jackfruit, corn, papaya, and peanuts until cooked.
Enter who had been sauteed seasoning, salt, brown sugar, tamarind, galangal and salam.
Enter chayote, after a bit soft, put beans, green chilies.
Lastly, enter melinjo leaves, tamarind, salt and sugar. Add sour when less fresh water. Cook until completely cooked, but not too soft.
Remove and serve in bowls in warm.

Rice lead the presentation, Provide a big plate of good rice, side dishes, fried chicken, fish Pepes, chilli and fresh vegetables in one dish. and a bowl of vegetable acid

Nasi Ulam ( Ulam Rice )

Material:
2 liters of white rice
1 1 / 2 grated coconuts, shangrai, puree
5 lemongrass, crushed
5 bay leaves
1 / 2 tsp shrimp paste cooked, puree
1 teaspoon cumin, toasted, crushed
Basil leaves to taste
2 tablespoons coriander, crushed
250 grams of peanut
Salt to taste

Complement:
Pepes anchovy or salted fish fried anchovy, Serundeng, peanut sauce, emping, diced cucumbers, fried onions

How to Make:
Steamed rice 1 / 2 ripe, and then flush the hot water and salt to taste, into a leaf of lemongrass and bay leaves, Steamed rice with lemon grass again and bay leaf until cooked, lift
In container, combine the rice was cooked with toasted coconut, shrimp paste and cumin, which is mashed beans, mix together coriander
Serve rice side dish with anchovy Pepes, Serundeng, cucumber, chili and basil leaves emping for an ornament

How to make peanut sauce:
Material:
200 grams of peanut-me-fried
5 cayenne pepper, to taste
5 red chilies or to taste
1 teaspoon brown sugar
1 teaspoon salt
350-400 cc of water
How to make:
All the spices, mixed together in puree or diuleg give a little water and fried with a little oil, allow to boil or the fragrant and lift

Nasi Kuning ( Yellow Rice )

Material:
1 liter of rice
1 ¼ liter coconut milk diluted from 1 coconut
Turmeric 1 tablespoon grated, boiled with 50 cc of water, strain
2 pandan leaves, tie
2 bay leaves
1 stalk lemongrass
4 lime leaves
1 tablespoon salt
1 small spoon lime juice

How to Make:
Steamed rice in a hot steamer for 30 minutes until half cooked. Lift, move into the pan
Stir in grated turmeric with water, wring it out and strain
Mix the turmeric water with lemon grass, bay leaves, lime leaves, pandan leaves, salt and coconut milk
Jerangkan on the fire until boiling. Lift
Pour into a pan of rice, stir until the coconut milk rice exploited by
Lift, add lime juice. Mix well
Steam heat back in the steamer until the rice is cooked. Raise, Serve with fried chicken, spices coconut, and dried tempeh, and sprinkle with fried onions, cucumber slices, and sliced omelet.

Source:  http://www.articlesbase.com/recipes-articles/recipes-variety-of-typical-indonesian-rice-3561686.html

We use so much leeks and eggs to make this savory and delicious snacks. And it’s pretty easy to make. You can make your eat table in just short of time the place where the whole family keeps coming back to taste this snacks. Everybody would love this. No doubt about it.

Use the paste of gulai to make this snack.

The ingredients to make the paste:

Make a smooth paste of this above ingredients. You can use food processor if you like it. It’s fast and easy. Or you can use mortar and pestle in traditional way. Set the paste aside.

The ingredients for the martabak:

• 1 kg leeks (you can also use spring onions, but leeks is much cheaper and less work than spring onions), chopped
• 12 medium eggs
• 1 kg grounded meat (use low fat meat, don’t use grounded pork, it’s too fat)
• 1 pack spring roll sheets
• Vegetable oil

Instructions:

• Set a wok on the medium fire without oil, add the grounded meat. Stir it occasionally until the sauce from the meat almost gone
• Add the paste that you’re already made. Mix it with the meat until well. Remove from the fire.
• Add into the big bowl, the chopped leeks, the eggs and the grounded meat. Mix it together until well. Add some salt if needed.
• Spread out the spring roll sheets and put some of the mix in the middle of it, Fold one side and follow the left and the right side. And at the edge of the sheets make it tight with some eggs mix. It has to be flat, not as a lumpia.
• Baked in the flat pan with a little bit oil, on low fire. Be careful, the fire not too high, the martabak would be baked too soon but the inside it’s not really done.
• Ready to serve

Article Source: http://EzineArticles.com/?expert=Mety_Wistarin

• 500 g gourami / tilapia fish, cut the body

• 1 lime juice, take the water

Grinded Ingredients:

• 8 shallots

• 3 cloves garlic

• 3 pecan

• 1/2 tbsp finely pepper

• 2 cm turmeric

• 2 cm ginger

• 4 red chilies

• 1 tbsp oil

• 1 tbsp sugar

• 1 block Chicken Broth

• Salt to taste

Smearing Ingredients:

• 2 tbsp Indonesian Sweet Soy Sauce

• 1 tbsp Margarine

How to:

1. Sprinkle fish with l juice then leave for 15 minutes.

2. Rub fish with grinded ingredients on the entire surface of the fish body and the interior thoroughly. Leave for 30 minutes.

3. Prepare the grill, then grill fish until golden brown.

4. Smear the fish with the mixture of sweet soy sauce and margarine, continue to grill briefly.

5. Serve while hot with cucumber, cabbage and tomatoes.

Source: http://original-indonesian-recipe.blogspot.com/2009/10/ikan-bakar-kecap-grilled-fish-sauted.html

Tilapia comes in different breeds and various colors, including black and white, green, silver, or red. Most tilapia are exported live or as fresh fillets. Indonesian, Thai, and Taiwanese farmers export frozen tilapia to the United States. This fish is widely farmed so it tends to be available year-round.

You can bake, broil, grill, or steam tilapia. You can also use it in stir-fry recipes or pan-fry it. This versatile and flavorful fish is one of the most popular fish that you can get. A red-skinned tilapia might have pink flesh but most tilapia have white flesh. The flavor of the fish can be described as mild, sweet and rather like sole. You can serve tilapia with the skin on because it is attractive, but do not eat the skin because it has a bitter flavor.

How to Choose and Prepare Tilapia Fillets

When buying fresh tilapia, choose moist-looking fish, which is layered in ice. Do not buy tilapia, which has a musky smell. Also, tilapia absorbs the flavor of the water it is raised in so check the harvest methods and source.

Tilapia keeps for two weeks at 32 degrees F. If you cannot get live or fresh tilapia, choose “IQF” (individually quick-frozen) tilapia. This is where the fillets are not stuck together in the packaging. Tilapia keeps well in the freezer for up to six months.

Before cooking tilapia, it is important to clean it well, inside and outside. This means rinsing the fish well under cold running water, as well as removing all traces of the internal organs. You can then cook the whole fish or individual fillets.

How to Cook Tilapia

Thoroughly clean your tilapia fillets and dredge them in beaten egg. Dip the egg-coated tilapia in breadcrumbs and bake it for half an hour in a 360 degrees F oven. You can use parmesan instead of the breadcrumbs or even seasoned flour. Add some chili powder and cayenne pepper to the flour for a spicy kick.

You can steam tilapia in about twelve minutes. To cook a whole tilapia using this healthy cooking method, you should remove as many of the fish scales as you can. Remove the organs and insides from the fish, and then steam it until it flakes easily and is opaque. You can pan fry tilapia fillets in oil or butter for a quick and easy meal, and this takes two or three minutes per side.

If you would rather grill the fish, choose inch thick tilapia fillets and rub a light coating of oil over both sides. Preheat the grill to medium and coat the grill rack with nonstick cooking spray. Tilapia takes about ten minutes to grill to perfection. It takes half that time if you place it directly on the grill.

When the meat is white and opaque and the juices are clear, it is ready to serve. Try wrapping tilapia fillets in aluminum foil with white wine, butter, lemon juice, and julienne-cut vegetables for a delicious summer dinner or cook it directly over a hot grill, with spices rubbed into it, for a tasty blackened tilapia recipe.

Since tilapia is one of the most popular fish you can get, you will find plenty of tips for cooking it on food blogs. Tilapia is delicious, healthy and versatile and you can use a recipe search engine to find the perfect tilapia recipe for dinner tonight.

Article Source: http://EzineArticles.com/?expert=KC_Kudra

Spicy and sweet are the favorite flavors of the Indonesians. If you don’t ask for “no sugar” in your coffee or tea it will be dripping with sweetness.  Spicy chili sauce accompanies most savory dishes. 

 Nasi, or rice, is the staple of most Indonesian cuisine. Nasi campur is a delightful street food. Street vendors, usually older Indonesian ladies, cook up home made individual dishes of fried tofu, vegetables (cucumber, green beans, spinach like greens), chicken and beef and you choose which items you want over steamed rice. It’s wrapped in a brown paper, tied with a rubber band and eaten with the right hand (left is used for bathroom business). Nasi goreng is a fried rice dish with chopped carrots and cabbage and topped with a fried egg and shrimp crackers. Indonesians tend to eat when they are hungry so they often eat alone, unlike Westerners who enjoy eating together as a means to bring people together socially. Warungs (Indonesian restaurants) now dot the cities for tourists more than the locals and in many places serve Brazilian, Chinese and Aussie food as well.

A giant banana pancake is a breakfast favorite and served with fresh fruit such as pineapple and papaya. Super sour yogurt chock full of acidophilus is a treat to have on top of fruit drizzled with a bit of honey. Jaffels are another breakfast and lunch item which is 2 pieces of sweet white bread put in a sandwich press like a panini and filled with savory items like cheese, tomato and avocado or sweet such as bananas and honey. The bread is smothered in butter so it gets crispy and delicious like toast.

Bintang is the beer of choice! A pilsner, it comes in a 22 oz. bottle. Since it is so warm outside, you have to drink it fast. Arak is the local spirit derived from palm trees and usually mixed with fruit juices. All fruit juice is the fruit thrown into the blender, nothing packaged. Lassi is another popular drink that is fruit and yogurt blended together.

Source:  http://www.articlesbase.com/exotic-locations-articles/indonesia-food-and-beverage-669693.html