BANANA FRITTERS INDONESIAN STYLE

Pisang Goreng (Indonesian Banana Fritters)

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 tablespoon vanilla powder
• 1/2 cup milk
• 1 egg
• 2 tablespoons butter, melted
• 1 teaspoon rum flavoring
• 4 ripe bananas, sliced
• 2 cups oil for frying

Directions :

1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.

TOMATO CHICKEN SO SPICY " AYAM MASAK MERAH "

Spicy Tomato Chicken (Ayam Masak Merah)

Ingredients :

·         1 (3 pound) whole chicken, cut into 8 pieces

·         1 teaspoon ground turmeric

·         salt to taste

·         1/4 cup dried red chile peppers

·         3 fresh red chile pepper, finely chopped

·         4 cloves garlic, minced

·         1 red onion, chopped

·         1 (3/4 inch thick) slice fresh ginger root

·          2 tablespoons sunflower seed oil

·         1 cinnamon stick

·         2 whole star anise pods

·         5 whole cloves

·         5 cardamom seeds

·         2 tomatoes, sliced

·         2 tablespoons ketchup

·         1 teaspoon white sugar, or to taste

·         1/2 cup water

Directions :

1.       Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.

Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot

NASI RENDANG--INDONESIAN BEEF RENDANG

Indonesian Beef Rendang

Ingredients

·         4 fresh banana peppers, seeded and chopped

·         4 shallots, chopped

·         5 cloves garlic, chopped

·         2 tablespoons salt

·         1 teaspoon ground red pepper

·         2 pounds beef tenderloin, cut into 1 1/2 x 2-inch cubes

·         1 (1/2 inch) piece galangal, thinly sliced

·         3 stalks lemon grass, chopped

·         6 lime leaves

·         1 teaspoon ground turmeric

·         3 (15 ounce) cans coconut milk

Directions

1.       Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.

2.       Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.

3.       Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

CROCK POT INDONESIAN

Crock Pot Indonesian "Beef or Pork"

Ingredients: Servings: 4-6 Units |  lbs stewing beef or 2 lbs pork, 1 inch cubes 2 tablespoons vegetable oil or 2 tablespoons peanut oil 6 large garlic cloves 2 large onions, roughly chopped 1 tablespoon ground coriander 1 tablespoon ground cumin 1 piece peeled gingerroot, approx 2 inches 1/2 cup ketjap manis (sweet soy) 1/2 cup vegetable stock or 1/2 cup chicken stock or 1/2 cup beef stock 2 green chilies, deseeded and roughly chopped 1 tablespoon sambal oelek 2 kaffir lime leaves (fresh or dried) 

Directions: 

1 Put all ingredients in your food-processor except the meat, oil and the lime leaves. 

2 Process until almost like a paste. 

3 Heat the oil in a large frying pan and fry the onion mixture on medium heat for approx 5 minutes. 

4 Turn up the heat and add the meat, stir and fry for another 5 minutes. 

5 Transfer to the crock pot, add the lime leaves and cook on low for 6 to 8 hours, depending on your crock pot. 

6 When done taste and add more sambal if desired

SATAY OF INDONESIAN " SATE - SATE "

Indonesian Satay 
or SATE.... This is somwthing else ...great with nasi goreng or another Indonesian fried rice.




Indonesian Food Recipes 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

Indonesian Food Recipes Instructions

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. Or soy sauce mixed with green chili with red onions cut. TheIndonesian food recipe of sate is ready ...enjoy the feasts ! 

INDONESIAN FRIED RICE " NASI GORENG "

nasi goreng (fried rice) you can make IT! The bacon may be non-traditional, but it adds a little extra crunch. Great with chicken or beef. Nasi goreng is one of the most popular Indonesian dishes worldwide.

Serves:	4
Preparation time:	10 minutes
Cooking time:	30 minutes
Ready in:	40 minutes

Ingredients for nasi goreng

• 1 1/3 cups uncooked white rice
• 1 2/3 cups water
• 3 eggs, lightly beaten
• ¼ teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 teaspoons vegetable oil, divided
• ¼ pound (100 gram) bacon, cut into strips
• 1/8 cup soy sauce
• 1 (10 ounce - 300 gram) package frozen green peas, thawed
• 2 green onions, chopped

Directions to make nasi goreng

1. In a saucepan bring water to a boil.
2. Add rice and stir.
3. Reduce heat, cover and simmer for 20 minutes.
4. Meanwhile, season eggs with salt and pepper.
5. Heat 1 teaspoon oil in small frying pan, pour in eggs.
6. Coat the bottom of the pan with the eggs, in order to cook them evenly; cook for about 3 minutes.
7. Flip the eggs, cook one minute more and remove them to a cool surface.
8. Let them cool, then cut them into thin slices. Set aside.
9. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
10. Drain, crumble and set aside.
11. Spoon remaining 2 teaspoons oil into the skillet with the bacon fat.
12. Stir in rice; break up any clumps and toss to coat with oil.
13. Stir in bacon, soy sauce, peas, eggs and green onions.
14. Stir and cook until heated through, approximately 3 minutes.

 Indonesian vegetable salad " GADO-GADO"with peanut sauce

Gado-gado is a kind of salad in Indonesia and has many regional variations. At its base though, it is a composed salad of cooked and raw vegetables either topped or tossed with a peanut sauce. Gado-gado is an excellent addition to a buffet .

Serves:	4 - 6
Preparation time:	20 minutes
Cooking time:	20 minutes
Ready in:	40 minutes (preparing ofsambal kacang not included)

Ingredients

• Mung beans - 1 cup
• Carrots, peeled and sliced into rounds - 2
• Green beans, cut into 2-inch lengths - 1 cup
• Potato, peeled and cubed - 2
• Romaine lettuce, outer leaves kept whole, remainer shredded - 2 cups
• Cucumbers, peeled, seeds removed, cut into half moons - 1
• Tomatoes, cut into wedges - 2-3
• Hard-boiled eggs, cut into wedges - 2-3
• Krupuk (shrimp crackers) (optional) - 10-12
• Sambal kacang (peanut sauce) - 1 recipe

Directions

Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add the sprouts and boil them for 10-15 seconds. Remove the sprouts from the water with a slotted spoon and plunge them into the cold water. Drain, squeeze dry and set aside. Repeat this process with the carrots, green beans and potatoes.
Lay the outer whole leaves of the Romaine lettuce on a large platter to form a base. Spread the shredded lettuce over the base.
Layer the blanched, drained vegetables over the shredded lettuce. Garnish the platter with the cucumbers wedges, tomatoes, egg and krupuk crackers.
Pour the sambal kacang over the vegetables and serve.

Variations

The vegetables can be all mixed together or even served in separate little piles. The sauce can likewise be poured over all, mixed in or served in a bowl on the side for individual diners to dip into as they like.
The vegetables listed above are those most commonly used for gado gado, but you can use whatever you like. Other common additions: cauliflower; snow peas, spinach or other greens, cubed and fried beancurd (tahu / tofu) or tempeh.
The firmer vegetables are usually blanched or steamed, but they can also be served raw.
Garnish with toasted sesame seeds or fried onions if you like.
Gado gado is usually served cold or at room temperature, but it is sometimes heated a little in an oven before serving.