Avocado Cheese and Sausage Omelette (Omelet Alpukat Keju Sosis)

eggs, beaten with a little milk
salt and pepper
sausage, cooked and cut into pieces
avocado, sliced
fresh tomatoes, diced
cheddar cheese, shredded (also good with pepper jack)
sour cream
green Tabasco sauce (optional and delicious)

Basically, pour the eggs into the skillet and cook like you would normally cook an omelette. Add salt, pepper, sausage, avocado, tomatoes, and cheese onto half of the omelette.

Fold over and cook until cheese is melted. Serve topped with cheddar cheese, tomatoes, avocados, and sour cream.

Serve.

Bajak Chili Sauce (Sambal Bajak)

8 red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 garlic cloves peeled and sliced
6 shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 salam leaves
2 lemongrass stalks bruised
1/2 inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Grind with a mortar and pestle or blend the first 7 ingredients very finely.

Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.

Pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.

Keeps up to 1 week or longer if refrigerated.

Besengek Chicken (Ayam Besengek)

1 whole chicken
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.

Add onion and garlic to chicken and fry until onion turns medium brown. Add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute.

Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

Fried Silver Pomfret with Tomato and Lime Sweet Sauce (Ikan Bawal Saus Asam Manis)

500 grams Silver Pomfret
5 shallots, sliced finely
1 tomato, quartered
2 red chilies, sliced thinly diagonally
5 tablespoons sweet soy sauce
1 tablespoon sugar
2 tablespoons lime juice
1/4 cup water
2 cups cooking oil (for deep-frying fish and 1/4 cup cooking oil for soy sauce base)

Heat cooking oil in a wok or deep fry pan till slightly smokey over high heat. Fry pomfret for 10 minutes, until golden brown. Drain on paper towel and set aside

Heat the rest of the cooking oil in the same wok over medium heat for a minute. Add shallot, tomato and chili. Quickly stir for 30 seconds. Add soy sauce, sugar, lime juice and water, keep on stirring. Simmer and cover for 3 minutes.

Return fish to the soy based sauce. Mix well till fish covered evenly with sauce. Cook for another minute.

Remove from heat and serve with steamed rice.

Stir-fried Beansprouts (Tumis Toge)

300 grams (5 cups) beansprouts
3 red chilies, seeded and cut diagonally
3 stalks spring onion, cut 2 cm lengthwise
1/2 teaspoon salt
1/4 cup oil

Heat cooking oil in a wok over high heat for a minute.

Toss in chilies and spring onions. Cook for 30 seconds.

Add beansprouts and season with salt. Cook for another minute.

Remove from heat and serve warm.

Stir-fry Anchovies with Chili (Sambal Goreng Teri)

1-1/2 cups (100 grams) dried anchovies
1 (75 grams) small tomato, quartered
1 cup water
1/2 teaspoon palm sugar
1/4 cup cooking oil (for deep-frying anchovies and 2 tablespoons for stir-frying spice paste)

Spice paste

5 (25 grams) shallots
1/8 cup (10 grams) red/green chilies, seeded
1 garlic clove
3 kaffir lime leaves
1/4 teaspoon salt

Heat 1/4 cup cooking oil in a wok, deep-fry anchovies till brown and crunchy, about 5 minutes. Remove from heat and drain on paper towel.

Grind shallots, chilies, garlic, kaffir lime leaves and salt to coarse paste, in a spice grinder or mortal and pestle.

Stir-fry paste and tomato in oil till fragrant, for two minutes. Add water and sugar.

Add anchovies, cook for another minute. Remove from heat.

Serve with steamed rice.

Fried Fish in Chili Sauce (Sambal Goreng Ikan)

6 (650 gr) fresh round scad (or any seawater fish)
10 (50 gr) shallots
4 cloves (10 gr) garlic
80 gr red chili, sliced thinly & diagonally
30 gr red chili, for paste
0.5' fresh ginger
1/2 tablespoon shaved palm sugar block (or brown sugar)
1 (130 gr) whole tomato, quartered
1 tablespoon dark sweet soy sauce
1/2 tablespoon salt
2 cups cooking oil for deep frying fish
3 tablespoons extra cooking oil for stir-frying chili paste
1/3 cup water

Wash fish, remove the innards and pat completely dry

Heat cooking oil in wok over high heat. Deep fry fish for 3 – 5 minutes. If the fish are dried properly, the cooking time is considerably reduced. When the skin turned dry and crisp, remove and set aside

Combine chili, garlic, shallots and ginger in a mortar or bowl of spice grinder. Grind for 5 seconds if using electric grinder till reaches coarse paste.

Heat extra cooking oil over high heat. Stir fry the paste and stinky beans for 3 minutes. Add salt, sliced chili, water, tomatoes, sugar and soy sauce. Mix well.

Toss in the fish. Cook for another 3 minutes.

Serve warm with rice.

Black Pomfret stuff with Lemongrass spice (Ikan Bawal Goreng Bumbu Serai)

370 grams black pomfret, washed, pat dried and innards removed
2 cups cooking oil, for deep frying

Spice stuffing

25 grams red chilies
6 (25 grams) shallots
2 (10 grams) garlic cloves
3 whole candlenut, toasted
1 centimeter fresh turmeric root
3 kaffir lime leaves
2 stalks lemongrass
1/2 teaspoon salt
1/4 teaspoon sugar

Grind all spices ingredient in a food processor or pound in a mortal and pestle

Make a deep cut on the top side of the fish. Insert the stuffing as much as you can

Deep fry the fish in hot oil for 10 minutes each side, till both sides are cooked.

Serve with steamed rice.

Stir Fry Papaya Buds (Tumis Bunga Pepaya)

500 gr papaya flower buds
20 gr (3 cm) galangal
5 gr (5 cm) fresh ginger
50 gr green chili
50 gr red chili
5 salam leaves

1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons cooking oil
1/4 cup water

Wash and pick flowers into bite sizes. Blanch with boiling water for 5 minutes. Drain and set aside

In a food processor, add galangal, ginger, green and red chili, and hit pulse for 2 – 3 minutes until everything is mixed well and turned into grainy paste

Heat cooking oil in a wok / pan. Stir fry paste and salam leaves for 1 minute over high heat. Add water

Toss in blanched papaya flowers. Stir fry quickly for three minutes

Add sugar and salt. Cook for another minute

Remove salam leaves and serve warm

Manadonese Style Sweet And Spicy Sauce Fried Fish (Ikan Goreng Rica-Rica)

3 mackerel (or any fish you like)
2 tomatoes
6 tbsp oil
1 tsp palmsugar (gula jawa)
2 tbsp rice vinager
3 salam leaves
2 jeruk purut / kaffir lime leaves
1/2 tsp salt

Seasoning:

4 cm jahe (ginger)
3 shallots
3 cm laos (galangal)
3 cloves garlic
red lomboks (large chilies)

Pound or grind the ingredients for the seasoning into a paste.

Cut the tomatoes in thin slices.

Heat in a wok the oil and fry the fish brown and done.

Put the fish on a plate.

Add the bumbu (seasoning) and fry it for 3 minutes.

Then add the salam, the jeruk purut, the tomatoes, the palmsugar, the salt and the rice vinager and let it simmer slowly for 5 minutes.

Pour the sauce over the fish and serve.

Mixed Spicy Chicken (Ayam Bumbu Rujak)

3½ lb. young chicken, cut into frying pieces
¼ cup sliced shallots
3 cloves garlic, sliced
2 tsp. crushed dried red hot chili
5 candlenut, crushed
1/8 tsp. turmeric
1 tsp. salt
1 tsp. sugar
2 cups coconut milk
1 Tbs. Vegetable oil
1 thick slice ginger
1 stalk lemon grass

Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.

Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.

Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.

It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

Clear Spinach Soup (Sayur Bening)

2 ears Corn, husked
2 tbsp Chopped onions
1 tsp Chopped garlic (optional)
1 tbsp Sugar
1 tsp Salt
3 Cup water
2 Bouillon cubes (optional)
4 ounce Spinach

Slice corn from cob.

Cook it with other ingredients except spinach until done.

Add spinach, mix & continue cooking for 2 mins.

Remove from heat

Serve hot.

Madurese Chicken Soup (Soto Ayam Madura)

1 Chicken
1 Large Onion
3 Cloves Garlic
3 cm Ginger root
2 red chilli pepper
1 tsp Turmeric
1 bunch parsley
2 strands Lemon grass
2 tsp Kecap Manis
3 Eggs
3 Potatoes
oil
pepper & Salt to taste

Clean and skin the chicken. Slowly boil in 1½ Ltr water until well done.

Take meat from bone and return the bones to the water to make a stock. Shred meat and set aside.

Clear stock by passing through a muslin cloth. Boil Potatoes in water and mash with 1 egg and pepper & salt. Roll into small croquettes ( 2 cm thick 4 cm long ).

Deep fry in hot oil. Hard boil remaining eggs and slice.

Put Onion, Garlic, Ginger, Chilli and Turmiric in a pestle and mortar or food processor and make into paste.

Put 1 tbl oil in hot wok and fry paste for 3 minutes. Chop the parsley and bruise Lemon grass. Add Stock, Chicken, Ketjap manis, Parsley and Lemon grass to pastemix and heat through. Add pepper and salt to taste.

Put Potato croquettes and sliced egg in bowl and laddle the soep over this.

Serve with Sambal ulek and Kecap Manis.

Spicy Potato Crisps (Sambal Goreng Kentang)

250 gr. Chicken livers.
3 large potatoes
1 large onion
2 cloves garlic
1 tablespoon sambal ulek
1 dessertspoon gula djawa
1 dessertspoon tamarind paste
1 tablespoon kecap manis
1 dessertspoon chopped parsly
oil

Clean Chicken livers under running water and dry.

Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.

Heat oil in wok. Add Chicken livers and fry for 3 Minutes, stirring constantly.

Finely chop the onion’s and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.

Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve.

For even quicker results the potatoes can be replaced with ready bought potatoe crisp or match-sticks.

The sambal ulek can be replaced with finely sliced chillies, which will have to be fried with the onions & garlic.

Crispy Peanut Wafers (Rempeyek Kacang)

200 gr. Rice Flour
½ Tsp. Baking powder
250 ml. Coconut milk
½ Tsp. Coriander (ground)
½ Tsp. Salt
1 Clove Garlic (chopped)
Pinch of Cummin (ground)
Pinch of Turmeric (ground)
1 Candle Nut (grated)
100 gr. Raw Peanuts
Oil for frying

Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well.

This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper.

Hot Spicy Egg­plants (Terong Balado)

10 egg­plants
5 boiled egg or fried egg
10 large red peppers
1 tomato
5 onions or 1 medium sized large yel­low onion
3 cloves garlic
2 slices galangale
1 stalk serai (cit­ronella or lemongrass)
2 tbsp salt
½ tsp sugar

Cut egg­plant into medium size. Fry until it is brownish.

Cut onion, gar­lic, tomato, and red pep­per. Fry until it is with­ered. Blend it but don’t be too soft.

Fry soft spice, salt, and sugar in some oil. Add serai and galan­gale until it is fra­grant and oily.

Now put the fried eggplants and let it for just a while in order that the spice is soaked into eggplants.

Ready to serve.

Shrimp Soup Indonesian Style (Laksa Udang)

1/4 cup rice sticks, broken up
2 Tablespoons peanut oil
6 shallots (or an onion) thinly sliced
3 cloves garlic, crushed
2-inch piece of fresh ginger, grated
1 teaspoon ground coriander
1 teaspoon tumeric
2 cups fish stock
1 cup coconut milk
1 cup shrimp, cleaned, peeled, and split
1/2 cup bean sprouts
salt and pepper to taste
Garnish: 4 scallions, chopped

Break the rice sticks into a pan and cover with boiling water for 5 minutes then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric.

Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes.

When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes.

Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Boiled Eggs with Chili Sauce (Telur Balado)

6 hard-boiled eggs, shells removed
1 cup vegetable oil for frying
6 red chile peppers, seeded and chopped
4 cloves garlic
4 medium shallots
2 tomatoes, quartered
1 teaspoon shrimp paste
1 1/2 tablespoons peanut oil
1 tablespoon vegetable oil
1 teaspoon white vinegar
1 teaspoon white sugar
salt and pepper to taste

Heat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside.

Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth.

Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture.

Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes.

The Es Teler (Es Teler)

1 Avo­cado, spooned out its meat.
1 young coconut, spooned out its meat
5 jack­fruit fruit, sliced in small pieces
10 grams can­died kolang kaling (or attap fruit), sliced long
600 ml of milk
125 g sugar
2 pieces of pan­dan leaves
6 tbsp coco­pan­dan syrup
5 tbsp con­densed milk
Shaved ice as necessary

Boil coconut milk, sugar and pan­dan leaves. stir and lift

Pre­pare a bowl, enter the avo­cado young coconut, jack­fruit, coconut milk and Kolang kaling

Add shaved Ice coco­pan­dan syrup and sweet­ened con­densed milk . Served cold.

Steamed Chicken Rice (Nasi Tim Ayam)

Ingredients :

3 cups Rice
1 tbs sesame oil
2 garlic cloves, finely ground
1 cm ginger, finely ground
1 tbs soy sauce

Chicken mushroom :

2-3 chicken breast diced
1 tbs vegetable oil
3 cloves garlic, finely ground
2 cm ginger, finely ground
2 tbs soy sauce
1 tbs sweet soy sauce
100 gr straw mushroom sliced

Acar:

3 cucumber diced
1-2 Carot diced
Chilly diced
rice vinegar (adjustable)
sugar (adjustable)

How to prepare :

Stir-fry the chicken with all ingredients until well cook.

Using a rice cooker will simply your cooking:
put the cooked chicken at the bottom of the rice cooker container
put the seasoned (uncooked) rice on top of the chicken
add soup water in it, twice the volume of the rice
turn the rice cooker on, wait until it's cooked

How to prepare Acar :

Mix cucumber, carrot, and chilly.
Add vinegar and sugar (Acar taste better if you keep it over night.

Crab and vegetables eggs (Fuyunghai)

Ingredients & spices :

1 small can of crab meat
a handful of frozen carrot
1/2 yellow onion diced
green onion
garlic
6 eggs (chicken egg is fine too)
5 oz shrimp, peeled and chopped

Sauce:

4 tbs tomato sauce
1/2 cup of water
1/2 tbs minced garlic
1 tsp of tapioca starch
1/4 yellow onion sliced
frozen vegetables carrot and pea
2 tbs sugar

How to prepare :

Eggs. Stir fry garlic, onion, carrot than add crab meat, salt, pepper, diced prawn, green onion. mix it well, than add tapioca starch.

Place it in the bowl and mix it with eggs.

Deep fry the egg to golden brown.

Sauce. Stir fry garlic, than add onion and frozen vegetable. add tomato sauce, water mix with tapioca starch, sugar.