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

• 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

Preparation time: 35 minutes
Total cooking time: 25 — 30 minutes
Serves 4

Ingredients for the nasi goreng recipe:

2 eggs
oil, for cooking
3 cloves garlic, finely chopped
1 onion, finely chopped
2 red chillies, seeded and finely chopped
1 teaspoon dried shrimp paste
1 teaspoon coriander seeds
1/2 teaspoon sugar
200g (61/2 oz.) rump steak, finely sliced
200g (61/2 oz.) peeled raw prawns
3 cups (550g/1 lb 2 oz.) cold cooked rice
2 teaspoons kecap manis
1 tablespoon soy sauce
4 spring onions, finely chopped
3 tablespoons crisp-fried onions

Directions for the nasi goreng recipe:

1. When you want to start trying the nasi goring recipes, follow this guidelines. First, beat the eggs with a pinch of salt until foamy. Heat a frying pan and lightly brush with 1 tablespoon oil. Pour about one-quarter of the egg into the pan and cook for 2 minutes until the omelette sets. Flip and cook for 30 seconds. Remove from the pan and repeat with the remaining egg. When the omelettes are cold, gently roll up and shred finely.

2. Mix the garlic, the onion, the chilli, the shrimp paste, the coriander and the sugar in a food processor or mortar and pestle until a paste forms.

3. Heat a wok over high heat, add 1 tablespoon of the oil and fry the paste for 1 minute or until fragrant. Add the steak and prawns and stir-fry until they change colour. Add 2 tablespoons oil and the rice. After that stir-fry, breaking up any lumps, until the rice is well heated through. Add the kecap manis, soy sauce and spring onion and stir-fry for another minute. Serve immediately, on a bed of lettuce and cucumber, garnished with the omelette strips and crisp-fried onions.

Nutritional Value for the nasi goreng recipe:

Protein 20 g;
Fat 23 g;
Carbohydrate 44 g;
Dietary Fibre 3.5 g;
Cholesterol 125mg;
Energy 1942kJ (465cal)

Article Source: http://EzineArticles.com/?expert=Shirley_M._Duran

Ingredients for Grilled Salmon:

6 pcs Salmon Fillets (about 500 gr)
4 tablespoons Tomato Ketchup
3 tablespoons Sweet Soy Sauce
Lemon Juice (from 1 Lemon)
1/4 teaspoon Salt
1/4 teaspoon Sugar
1/4 teaspoons White Pepper

Ingredients for Sambal Matah:

6 Shallots, sliced
2 cloves Garlic, minced
4 Red Bird Eye Chillies, (optional, if you want to have spicy flavour you can use bird’s eye chilli, if not, you should just replace it with green bell pepper), thinly sliced
4 Kafiir Lime Leaves, spines removed, minced
1/2 Tomato, seeded, cubed
1 block Shrimp Paste
2 tablespoons Vegetable Oil
Salt & Sugar to taste

Directions for Sambal Matah:

1. Put all shallots, garlic, chillies, kafiir lime leaves and tomato into a bowl. Add salt and sugar, mix it well.
2. Heat vegetable oil in a skillet. Crush & fry shrimp paste in the oil for 1 minute. Remove from heat and let it cool to room temperature.
3. Add the fried shrimp paste into the bowl. Mix it well, serve.

Directions for Grilled Salmon:

1. To prepare marinade, put tomato ketchup, sweet soy sauce, lemon juice, salt, sugar & white pepper into a bowl, mix it well.
2. Coat salmon with all marinade. Place fish in the refrigerator and allow it to marinade for about 1 hour.
3. Preheat grill. Grilled salmon until cooked, approximately 3 minutes each side. Served with Sambal Matah.

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

Most people who give a backyard grilling party will just buy the sauces from the local grill store or supermarket. But it is not really all that difficult to prepare your own. That will really make your cooking stand out from the rest. Here is a barbecue sauce recipe that can easily be prepared in advance in the kitchen …

Gado-Gado sauce is inspired by Indonesian cuisine and is simple to make. It is a great accompaniment for many dishes, not just those served at backyard grilling parties. Since it is based on peanut butter, it has a rich, nutty flavour and a golden brown colour, so it looks good as well as tasting good. This recipe makes a pouring sauce but if you use more peanut butter and substitute some milk for the stock, you can make a thicker version. The cayenne gives it spiciness; take care not to overdo it as the more subtle flavours will be lost. The honey counteracts and balances the sharpness and acidity of the lemon juice and vinegar, leaving the sauce with a smooth, rounded flavor that complements the nuttiness of the peanut butter base.

Ingredients:

2 tablespoons oil
1 large onion, peeled and chopped up finely
1 large clove of garlic, crushed or chopped finely
1 bay leaf
1-2 teaspoons of finely grated fresh root ginger
half a teaspoon of salt
6-8 tablespoons of peanut butter
1 tablespoon of honey
juice of 1 lemon
1 tablespoon of white wine vinegar
1 teaspoon of soy sauce
1-1 1/4 pint of water
quarter teaspoon of cayenne pepper
ground black pepper to taste

Method:

Gently fry the chopped onion, garlic, bay leaf and grated ginger in a medium sized saucepan, together with the salt. When the onions have become translucent, add the remaining ingredients and mix them thoroughly. The sauce will seem very thin at this stage but will gradually thicken as it cooks. Bring it to the boil, stirring frequently. When it is boiling, reduce the heat to a simmer and stir occasionally to prevent any burning or sticking. Check the seasoning and remove the bay leaf before serving. This can be prepared in advance and reheated at the time of the party, allowing you to concentrate on grilling the main course. Serve hot in a pre-warmed, preferably covered sauce jug.

So as you see, I am not kidding you when I say it is easy, preparation takes only a few minutes and the cooking process does not involve anything really complicated. This sauce is not just great for barbecues, it can easily spice-up any meal that you serve, it goes particularly well with brown rice and risottos. And the name is a real talking point at any dinner party!

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