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.

INDONESIAN CULINARY " LEMPER AYAM "

LEMPER AYAM

Tasty Indonesian snack of Chicken wrapped in sticky rice.
The rice (Ketan) used is sold as "Sticky" or "Glutonous" rice. Although the name might suggest otherwise it contains no gluten but is very rich in starch. Use 2 cups of water for every cup of rice and boil for about 12 minutes. (make sure it doesn't stick to the sausepan). Then steam for a further 15 to 20 minutes.

Ingredients:

• 500 gr. Ketan (see above).
• 200 gr. lean Chicken.
• 1 large red Onion.
• 4 cloves Garlic.
• 1 stalk Lemongrass.
• 2 Tsp. Trassi.
• 2 Tsp. Cummin. (Ground)
• 2 Tsp. Coriander. (Ground)
• 250 ml. Coconut milk.
• 2 Tbl. Oil.

Preparation:

Boil the rice as explained above and leave to cool. Boil the chicken in some water. Set aside. Finely chop Onions, Garlic and Lemongrass. Heat oil in a wok and fry Onion, Garlic and Lemongrass mixture. When browned add chopped chicken and other spices. keep frying for a further 3 minutes then add the coconut milk and reduce so the mixture is almost dry again. Leave to cool. Follow procedure below to make the Ketans. 
On a lightly oiled square of tin-foil spread out the cooled down rice in a rectangular shape (12cm * 8cm).
Place a tablespoon of the chicken mixture in the centre of the rice and, using the foil, lift the rice around the mixture so that the end result is croquette shape with the rice covering the filling on all sides.
The lemper can now be individual wrapped in Banana leaves or tin-foil. They can be kept in the fridge for up to 2 days max. or frozen.
To serve the Lemper, reheat in a steamer and when hot serve as a snack with Sambal Oelek and Ketjap Manis

INDONESIAN CHICKEN SOUP " SUP AYAM "

Indonesian Chicken Noodle Soup – “Sup Ayam”

This one unique-dish-wonder is enjoyed by Indonesians who may eat it for breakfast or a light lunch. A great all-round nourishing meal from which to draw comfort on a cold winter’s day. The spices used in this noodle dish such as cumin, ginger, turmeric, cardamom, clove and coriander contribute to good health by boosting our energy levels for work and play.

(This recipe serves 2)

Ingredients:

·                        1 ½ lbs chicken leg or breast

·                        1 thumb-sized fresh ginger

·                        4 cloves garlic

·                        2 tsp coriander powder

·                        1 tsp cumin powder

·                        2 tsp turmeric powder

·                        2 tsp pepper powder

·                        ½ cup water for the marinade

·                        3 stalks bruised lemongrass (use only the bottom 3 inches of the stalk)

·                        1 sliced medium onion

·                        1 stick cinnamon

·                        6 cloves

·                        6 cardamoms

·                        3 oz bean thread vermicelli (soak in room temperature water until it softens)

·                        2 hard boiled eggs, cut into wedges

·                        2 boiled and peeled potatoes, cut into wedges

·                        6 cups of water for the soup

·                        3 Tbsp oil

·                        ½ cup sliced shallots

·                        1 stalk chopped spring onion

·                        3 Tbsp chopped coriander leaves

·                        Salt to taste

Preparation:

1.               Grind the garlic and ginger.

2.               Mix these with the coriander powder, cumin powder, turmeric powder and pepper.

3.               Add ½ cup of water to the mixture to make a paste.

4.               Marinate the chicken with the paste, and let it stand for an hour.

5.               Heat the oil in a pot. Add the sliced shallots and fry on low heat until crisp and golden brown.

6.               Place some kitchen towels on a plate. Remove the shallots from the pot and put them on top of the kitchen towel to drain away excess oil.

7.               Using the same pot with the hot oil in it, add the sliced onions and fry until fragrant, or when they turn slightly brown.

8.               Add the marinated chicken together with the lemon grass, cinnamon stick, cloves, cardamom and the 5 cups of water.

9.               Bring to a boil, then reduce heat and allow the soup to simmer for 20 minutes before taking the chicken pieces out to cool. Shred the chicken using a spoon and a fork.

10.           Keep the soup warm on very low heat. Add salt to taste.

11.           Put some water to boil in another pot. When, the water is boiling, blanche the vermicelli for about a minute.

12.           Drain and split the noodles into individual bowls.

13.           Put as much shredded chicken, eggs and potato wedges as you like on top of the noodles. Add also 2 tsp of spring onions and 2 tsp of coriander leaves on top of the noodles.

14.           Pour the hot soup over the noodles and the ingredients, especially the spring onions and coriander leaves. You want to ensure that you take the edge off these raw vegetables. (You may want to add more soup as you are eating the sohoon, as the these noodles tend to absorb the soup).

15.           Garnish with the fried shallots.

INDONESIAN RECIPE-CHICKEN STEW "( OPOR AYAM )"

Chicken Stew

This recipe is popular in Java island. It's similar to curry, but it has light taste yet still delicious and aromatic. Besides as daily dish, Opor Ayam usually serve as 'a must have' dish during Eid ul-Fitr, the biggest moslem holiday in Indonesia. It is served with ketupat  and other side dishes such as sambalgoreng kentang. Otherwise this dish is also good to serve with steamed rice,yellow rice or lontong.

Category : Poultry

Difficulty : Easy

Preparing time : 45 minutes

Ingredients

- 1 whole chickem, cut into 8 pieces

- 1 stalk of fresh lemongrass

- 3 kaffir lime leaves

- 1 salam leaf

- 500 ml thick coconut milk

- 500 ml water/chicken broth

- 1 tablespoon tamarind juice (if you don't have it, you can substitute with lime/lemon juice)

- 2 teaspoons salt, add more if necessary

- 1 teaspoon sugar

Spice Paste :

- 7 shallots

- 4 cloves of garlic, crushed

- 1 teaspoon coriander powder

- 4 candlenuts, roasted

- 1/2 teaspoon cumin powder

- 1/2 teaspoon pepper powder

- 1 tablespoon shredded fresh galangal

- 1/2 tablespoon shredded fresh ginger

Directions

1. Marinate chicken with 1 tablespoon of tamarind juice and 1 tablespoon salt. Leave it for 15 minutes.

2. Grind or blend the ingridients of spice paste.

3. Heat 2 tablespoons of vegetable oil saute the spice paste together with lemongrass, kaffir lime leaves and salam leaf over a medium-high heat until fragrant. Then add the chicken and stir a bit with the spice and then pour the water. Add salt and sugar. Cook until it's boiling.

4. When the chicken is half-done, add the coconut milk. Continue cooking over a medium heat until it's cooked. 

Note : You can add boiled egg or tofu as well to the recipe.

TEA GIVES YOU GREAT EFFECT

Whether you enjoy a glass of tea or not, your skin may appreciate its medicinal effects. That's right. Researchers are investigating the natural properties of caffeine in tea to keep sun-damaged skin from becoming skin cancer.

Another group of scientists has developed an artificial enzyme that repairs sun-damaged DNA. Both treatments take advantage of the fact that skin cancerdevelops years or even decades after sun-induced skin damage occurs.

Skin cancer, the most common form of cancer, accounts for fully half of new cancer diagnoses in Western populations. More than a million new cases of skin cancer are reported in the U.S. every year. Although skin cancer usually develops later in life, most sun-induced damage, which is a major cause of skin cancer, happens earlier in life.

At the annual meeting of the American Association for Cancer Research, held last week in New Orleans, U.S. researchers reported that caffeine applied directly to the skin reversed sun-induced damage in mice.

"We've been studying the effects of green and black tea on chemically induced cancer and ultraviolet light-induced cancer in mice, particularly UVB light [from the sun]," senior author Allan H. Conney, PhD, tells WebMD. Conney is director of the Laboratory for Cancer Research at Rutgers University College of Pharmacy in Piscataway, N.J.

In previous studies, Conney and colleagues determined that green and black tea prevented sun-induced skin cancer when given orally to mice. The caffeine in the tea, they found, was the active component inhibiting cancer growth. Specifically, they found that caffeine increases skin cell death, suggesting injured skin cells die before cancer has a chance to develop in them.

Conney's team also found that oral caffeine increases levels of a special gene that is involved in suppressing tumor growth.

In their new study, Conney and colleagues investigated whether caffeine applied directly to sun-damaged skin would increase the death of damaged skin cells in mice.

"We exposed [mice] to UVB and then after the UVB exposure, we applied caffeine topically," he says. "We didn't want to have caffeine act as a sunscreen or work by some other mechanism because we wanted to explore what the biological effect of caffeine was immediately after exposure." They found that the topical caffeine did increase skin cell death.

Next, Conney and colleagues will look at whether topical caffeine prevents skin cancer from developing in mice exposed to UVB. Hopefully, within a year they will proceed with studies evaluating the effects of caffeine on sun-damaged human skin.

"These are only studies in mice, and whether [caffeine] has potential in human [skin cells] or not I don't know," Conney says.

In another study presented this week in San Diego at the annual meeting of the American Chemical Society, researchers report that they have produced an artificial enzyme that repairs DNA damage in skin cells that is caused by the sun.

Lead researcher Marco Jonas, PhD, tells WebMD that people known to be at high risk for skin cancer because of genetics, fair skin and eyes, or a history of sun worshipping could be screened later in life for the presence of sun damage to the DNA in their skin cells. Those with such damage could be treated with this molecule, or a similar one, to repair this DNA damage before it becomes cancerous. Jonas is a researcher at the University of Notre Dame in Indiana.

This research is still in its infancy, however. The researchers say it will be at least another four months before the enzyme is tested in DNA, followed by several years of laboratory and clinical trials.

According to senior researcher Olaf Wiest, PhD, an assistant professor of chemistry and biochemistry at Notre Dame, "The idea in principle is that this could be a 'sunscreen for years after.' There is a very long time lag between the occurrence of the damage [to the skin] and the actual skin cancer. ... [During this time,] you could try to go in there and repair the damage that has been done."