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

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

Catering for vegetarians does not need to be hard at all and even if you are grilling burgers, sausages, chicken wings and more for your non-vegetarian guests, you can make something tasty for the vegetarians at the same time.

Grilled fresh vegetables can make a delicious meal and you can combine them with a sauce or dressing to make them extra tasty. You might like to use a marinade for grilled vegetables to infuse them with a mouthwatering flavor. There are all kinds of juicy grilled vegetables recipe ideas you can think about if you are cooking for vegetarians.

Grilled Vegetables Entrees

An entree is obviously bigger than a side dish or appetizer so if you are serving a vegetable entree it needs to be satisfying. Serve a baked potato, some bread or rice with the grilled fresh vegetables to make the entree more filling.

You might like to stuff a zucchini, tomato or bell pepper to make an unusual and flavorful vegetarian dish. Another idea is to make grilled vegetable parcels by chopping vegetables into small pieces and wrapping them in aluminum foil. Add some butter or oil, herbs and spices and you can give the vegetables an amazing flavor.

Recipe for Grilled Marinated Vegetables with an Indonesian Sauce

Zucchini and mushrooms are marinated in a spicy Asian sauce and then grilled to perfection. A mouthwatering coconut and peanut sauce is served with these vegetables kabobs. Serve this with fluffy rice and it makes a wonderful vegetarian entree.

What you will need:

• 2 zucchinis, in 1-inch cubes
• 1/2 teaspoon coriander seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cumin seeds
• 4 tablespoons soy sauce
• 8 oz small button mushrooms
• 5 cloves garlic
• 2 tablespoons plus 1 teaspoon lemon juice
• 8 tablespoons sunflower seed oil
• 1 tablespoon fresh ginger root
• 1/4 teaspoon chili powder
• 1/2 cup coconut milk
• 1 cup water
• 1 cup crunchy peanut butter
• 2 tablespoons chopped onion
• 1 teaspoon salt
• 8 metal or wooden skewers

How to make it: 

Combine the ground coriander, ground cumin, two crushed garlic cloves and grated ginger in a skillet and saute until fragrant, then take the skillet off the heat. Stir in two tablespoons of the lemon juice, oil and soy sauce.

Thread the mushrooms and zucchini on the skewers, arrange them in a shallow dish, pour the garlic, and ginger mixture over them. Cover and marinate in the refrigerator for a couple of hours. Preheat the grill to moderately high and oil the grate. Add the rest of the garlic to a food processor with the coriander seeds, cumin seeds, salt, chili powder, onion, peanut butter, coconut milk and remaining lemon juice. Puree this mixture to a paste.

Stir in the water, and then simmer this mixture in a pan over a low heat until it thickens. Take the grilled vegetable skewers out of the marinade and grill them for about twelve minutes or until everything is tender, turning them a few times so they cook evenly. Serve with the warm peanut sauce.

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

Spicy fried chicken is a wonderful treat on so many levels. First of all, fried chicken is always comforting and delicious, no matter whether it is pan fried, deep fried or even oven fried. It is a fact of life that fried chicken is one of the most popular meals of all time and that applies in almost every country, not just the United States.

There are so many recipes for fried chicken and so many ways to make it. Some people like to use a very basic batter recipe or simply dip their chicken in seasoned flour and fry it.

Chicken has a soft flavor which goes well with this type of coating. It also suits stronger flavors or spicy coatings. If you want to spice things up, why not use cayenne pepper and chili powder in the flour for a piquant kick?

Using Marinades Before Frying Chicken

Another way of spicing up your fried chicken is to marinate it overnight in a spicy marinade, perhaps using garlic, onion, chili, cumin, hot sauce and anything else you fancy. Marinating chicken tenderizes it as well as flavoring it.

You might even like to marinate your chicken and then use a spicy coating if you want a really fiery dinner. In that case, perhaps choose a creamy side dish to contrast with the spicy chicken recipe. Coleslaw would be ideal.

Recipe for Indonesian Style Fried Chicken

The following recipe makes enough spicy Indonesian fried chicken to serve eight people. Serve it with sesame noodles or rice. This recipe uses a very aromatic blend of spices so, rather than being fiery hot, the chicken is carefully spiced so it is full of flavor and really delicious.

If you want to oven fry the chicken instead of deep frying it, you can broil it for twenty minutes in an oven heated to 350 degrees F. If you cannot find fresh turmeric, you can use half a teaspoon of ground turmeric instead. Visit an Asian grocery store for the other spices.

You will need:

1 roasting chicken
2 bay leaves
2 inches fresh turmeric
2 inches fresh ginger
5 candle nuts or macadamia nuts
1 cup hot water
1 teaspoon coriander seeds
3 inches galangal
6 cloves garlic
1/4 teaspoon salt
1 lemongrass stem
1 teaspoon white pepper
Canola oil, for frying

How to make it:

Cut the chicken into 8 pieces. Crush the white part only of the lemongrass stem. Combine the garlic, nuts, coriander, turmeric, white pepper, galangal and white pepper in a food processor and puree the mixture to a paste. Marinate the chicken pieces overnight in this mixture, in the refrigerator.

Transfer the chicken and marinade sauce into a pot over a low heat. Stir in the water, bay leaves, salt and lemon grass. Keep cooking until the water is absorbed. Take the pot off the stove and let the mixture cool down.

Heat enough canola oil in a deep pan for deep frying, then deep fry the chicken until it is golden brown and cooked through. Drain off excess oil on brown paper or paper towels.

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