Fragrant Chicken Curry Manado Style (Ayam Tuturaga)

Ingredients & spices :

1 kg Chicken, cut into bite sized
1/2 teaspoon Salt
1 tablespoon Lime juice
5 tablespoons Oil
2 Pandanus leaves, cut into 2 cm pieces
2 stalks Lemon grass, finely chopped
5 Kaffir lime leaves
2 Cumin leaves, coarsely chopped
250 cc Water
5 stalks Chives, cut into 2 cm pieces
2 tablespoons Lime juice
Salt and sugar

Paste:

100 g Red and bird’s eye chilies
5 cloves Garlic
10 Shallots
2 teaspoons Chopped ginger
2 teaspoons Chopped turmeric
7 Candlenuts, roasted
1 teaspoon Salt

How to prepare :

Rub the chicken with salt and lime juice, and let it stand for 15 minutes.

Heat oil and sauté ground spices, pandanus leaves, lemon grass, kaffir lime and cumin leaves until fragrant.

Add chicken and fry until it is half-cooked.

Continue to cook until the chicken is tender and the gravy has thickened.

Add chives, lime juice, and salt and sugar to taste.

Serve hot.

Green Papaya with Coconut Milk (Sayur Pepaya Muda)

Ingredients & spices :

350 gr green papaya, cut into 4x2x2 cm
1 fried soy bean curd, cut into 4×6 cm
2 bunch long bean, cut into 10 cm long
250 ml coconut milk
2 lime leave
3 lemongrass
1 tbs fried onion
500 ml water
salt, sugar and pepper for seasoning

Paste:

3 candlenuts, dried fry
2 tsp coriender, dried fry
3 cm galangal, chopped
4 cm ginger, chopped
1 tsp tamarind
salt and pepper as necessary

How to prepare :

saute spices paste, lemongrass and lime leave until fragrant.
Add soy bean curd and water. Cook until water drain little bit.
pour coconut milk. Bring to boil.
Add green papaya and long bean. Stir softly until all cook well.
Seasoning.
Ready to serve, pour fried onion on top.

Veg­etable Sour Soup (Sayur Asam)

Ingredients & spices :

1 tsp. tamarind
5 tbsp. warm water
1 shal­lot, sliced
3 cloves gar­lic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pep­per, seeded and sliced*
3 tbsp. raw peanuts
1/2 tsp. salt
5 c. veg­etable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chay­ote, peeled, seeded, and sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
corn
1 green chili pep­per, sliced (optional)

How to prepare :

Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.

To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.

Trans­fer paste to a medium saucepan and add veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.

Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.

Fried Bananas (Pisang Goreng)

Ingredients:

3/4 c. flour
1/2 tsp. salt
3/4 to 1 c. water
1 lime, zested and cut into wedges
4 small, ripe bananas
1 c. canola oil for frying
1 tbsp. sugar

How to prepare :

In a medium bowl, combine flour and salt.

Add enough water to make a smooth batter that is somewhat thick. Add lime zest and mix well.

Peel bananas and dip them in the batter 2 or 3 times, until well coated.

In a deep skillet, heat oil to 375°F, or until a piece of bread browns in 30 seconds.

Place bananas in the oil slowly and carefully. Fry two at a time, until they are crisp and golden brown. Remove with a slotted spoon and place on paper towels to absorb the oil.

To serve, arrange bananas on a plate and sprinkle with sugar.

Taliwang Chicken (Ayam Taliwang)

Ingredients & spices :

1 whole chicken, butterflied and flattened
100 ml vegetables oil
1 lime. squashed

Paste:

14 dried red chilli
12 shallots
8 clove garlic
100 gr tomatoes
2 tsp fried shrimp paste
2 tsp salt
25 gr javanesse sugar
5 cm Kencur (lesser galangal)

How to prepare :

Heat oil and saute spices paste unil fragrant. Remove from pan

Add lime squash to spices paste, mix well

Baste the chicken with spices paste until whole chicken covered

Bring to 180 degree Celcius oven for 1 hour. Turn over and baste again with spices paste once. Remove from oven.

Finnaly grill chicken slowly on charcoal until half dry

Ready to serve (Serve with remaining spices paste)

Sweet Soy Bean Cake (Tempe Bacem)

Ingredients & spices :

500 gr soy bean (tempe), cut inti 4 x 2 cm
750 ml coconut water (coconut juice)
700 gr brown sugar
3 tbs sweet soya sauce
1 cm galangan, bruised
2 salam leave

Paste:

6 shallots
3 clove garlic
1 tsp corriander
1/2 tsp cumin
1 tsp salt

How to prepare :

put soy bean (tempe) inside pan, pour coconut water, spices paste and all ingredients.

bring to boil and switch to small heatt until dired.

Deep fry the soy bean (tempe) with medium heat until golden brown color.

Ready to serve.

Fried Beef With Chili (Dendeng Balado)

Ingredients & Spices :

500 g beef sirloin, thinly sliced
2 tbsp lime juice
1/2 tsp salt
Oil for deep frying
15 red chilies cut half length-wise or roughly pounded
3 tbsp sliced shallots
2 tbsp lime juice
4 kaffir lime leaves
1/2 tsp salt
8 tbsp oil

How to prepare :

In a bowl, mix lime juice and salt to marinate beef, let stand for 10 minutes

Deep-fry the beef until cooked and crispy, set aside.

Saute the sliced shallots over medium heat until fragrant, add kaffir lime leaves and chilies, stir until the chilies are crisp.

Add lime juice and salt.

Add the crispy beef and mix well.

Ready to serve.

Fish in Sour and Spicy Sauce (Ikan Asam Pedas)

Ingredients & spices :

1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 small chilies
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste

How to prepare :

Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.

Chop very finely the shallots, ginger, garlic and chilies, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).

Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.

Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.

Ready to serve.

Pindang Milkfish (Pindang Bandeng)

Ingredients & spices :

3 lbs. Milk fish (or 2 whole)
3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt to taste
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4" rings)
3 tiny red chilies
1/2 inch Galangal

How to prepare :

Cut each fish into 2 crosswise.

Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.

Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.

Add tiny red chilies, Holland red peppers, lemon grass, salam leaf, and galangal.

Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.

Simmer until fish pieces are cooked and tender.

Serve hot.

Black Sticking Kleefrijst Dessert (Bubur Ketan Hitam)

Ingredients :

240 g Black glutinous rice
(washed & drained)
60 g White glutinous rice (pulut)
(washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt

How to prepare :

Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.

Serve in small bowls topped with 1-2 tablespoons thick coconut milk.

Javanese Chicken Curry (Kare Ayam)

Ingredients & spices :

1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar

Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt

How to prepare :

Boil chickens until are just tender, discard the excess fat
Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
Add paste, galangal and bay leaves into the soup
Add chicken stock and salt, adjust the taste
Cook for another 10 minutes, stirring occasionally
Remove from heat

Cabbage, thinly slice
Bean sprouts, soak in hot water about 30 seconds, drained
Emping crackers
Spring onion, thinly chopped
Celery leaves, thinly chopped

Serving Suggestion :

Put veggies into serving bowl
Sprinkle with spring onion and celery
Spoon chicken and soup into the bowl
Serve with emping crackers

Easy Waffles Recipe

Ingredients:

1¾ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 Tbsp granulated sugar
3 eggs
1¾ cups whole milk
½ cup vegtable oil
½ tsp pure vanilla extract (optional)

How to prepare :

Pre-heat your waffle iron to its hottest setting. Placing a cookie-sheet under it can help catch any batter drippage during cooking.

Pre-heat oven to 200°F.

Sift together flour, baking powder and salt.

Beat eggs thoroughly. Whisk in sugar, milk and oil.

Add liquid ingredients to dry ingredients and mix gently until combined. Don't overmix!

Spray both surfaces of your waffle iron with cooking spray.

Ladle 4 to 6 oz (½ to ¾ cup) batter on the iron and close it. It's not unusual for a bit of batter to seep out of the edges of the iron. If there's excessive leakage, use less batter for the next waffle.
Cook until the waffle iron's indicator light shows that cooking is complete, or until no more steam comes out. The finished waffle should be golden brown and crispy.

Lift the waffle out of the iron with a pair of tongs and either serve right away or transfer it to the oven to keep warm.

Scrambled Eggs

Ingredients :

8 eggs
½ cup whole milk
2 Tbsp clarified butter or whole butter
Salt and ground white pepper, to taste

How to prepare :

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible. If you're adding any other ingredients, now's the time to do it. (See note.)

Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate.

Mayonnaise

Ingredients :

3 egg yolks (for safety reasons, use pasteurized eggs)
1 pint vegetable oil
1 Tbsp plus 2 tsp white wine vinegar
2-3 tsp lemon juice
1 tsp Kosher salt, or to taste
Pinch cayenne pepper (optional)

How to prepare :

Let all your ingredients come to room temperature before you begin.

Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten.

Add the 2 tsp vinegar and whisk for about half a minute. Then add the salt, and the cayenne if you're using it, and beat for another 30 seconds or so.

Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time.

When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.

When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add more vinegar if the mixture gets too thick.

Finish with the lemon juice, both to add a bit of tang as well as to achieve the right consistency.
Store unused portion in the refrigerator, where it should keep for a day or two.

Corn & Crab Chowder

Ingredients & spices :

2 strips turkey bacon
½ large onion, chopped
2½ Tbsp all-purpose flour
1 qt chicken or fish stock
¼ cup white wine
½ lb. red potatoes, scrubbed and cut into approx. ½-inch cubes
½ lb. corn kernels (fresh or frozen)
½ lb. crabmeat (or imitation crab)
¾ cup half and half
Kosher salt and ground white pepper, to taste

How to prepare :

Cut the turkey bacon into about ¼-inch cubes. It may be easier if you let the bacon sit in the freezer for a few minutes before dicing it.

Add the bacon to a heavy-bottomed sauce pot or soup pot, and heat it slowly over a low heat, stirring more or less constantly, for 3-4 minutes or until the fat is liquefied. Be careful not to let the fat burn. Lower the heat if it starts to smoke.

Add the chopped onion and cook it over a medium heat until it's translucent but not brown, another 4 minutes or so.

Add the flour and stir with a wooden spoon while it's absorbed into the bacon fat, making a roux. Cook the roux for another 3-4 minutes, but like the onions, don't let it brown.

Slowly whisk in the stock, making sure the roux is fully incorporated into the liquid. Keep stirring while the mixture comes to a boil, and then add the wine.

Add the potatoes and simmer 15 minutes or so, or until you can easily pierce the potatoes with a knife. By the way, to simmer means to cook at just below the boiling point. You should see an occasional slow, gentle steam bubble, but not the rapid bubbling of a full boil.

While you're waiting for the potatoes to cook, heat the half and half in a small saucepan. You want it hot (but not boiling) so that when you add it to the soup in the next step, it won't cool down the chowder.

Add the corn and bring the chowder back to a simmer for just a moment. Then add the crab and stir in the hot half and half.

Season to taste with Kosher salt and white pepper, and serve right away.

Indonesian Fried Rice (Nasi Goreng)

Ingredients & spices :

1 cup Long grain rice, cooked and cooled
2 Eggs
1/4 teaspoon Salt
1/3 cup Cooking oil
3 cloves Finely chopped garlic
1 Finely chopped onion
2 Seeded and very finely chopped red chilies
1 teaspoon Shrimp paste
1 teaspoon Coriander seeds
1/2 teaspoon Sugar
400g Raw prawns, peeled and deveined
200g Rump steak, finely sliced

2 teaspoons Kecap manis (sweet soy sauce)
1 tablespoons Soy sauce
4 Finely chopped onions
1/2 Finely shredded lettuce
1 Thinly sliced cucumber
3 tablespoons Crisp fried onion

How to prepare :

Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil.

Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over medium heat until the omelet sets.

Turn the omelet over and cook the other side for 30 seconds.

Remove the omelet from the pan and repeat with the remaining egg mixture.

When the omelets are cold, gently roll them up and cut them into fine strips; set aside.

Combine the garlic, onion, chili, shrimp paste, coriander and sugar in a food processor or mortar and pestle, and process or pound until a paste is formed.

Heat 1 to 2 tablespoons of the oil in a wok or large deep frying pan; add the paste and cook over high heat for 1 minute or until fragrant.

Add the prawns and steak and stir-fry for 2 to 3 minutes, or until they change color.

Add the remaining oil and the cold rice to the wok. Stir-fry, breaking up any lumps, until the rice is heated through.

Add the kecap manis, soy sauce and spring onion and stir-fry for another minute.

Arrange the lettuce around the outside of a large platter. Place the rice in the centre and garnish with the omelet strips, cucumber slices and fried onion.

Serve immediately.

Rica-rica Chicken (Ayam Rica-rica)

Ingredients & spices:

500 g chicken, cut and wash cleanly
1 lime, get the extract
3 lime leaves
2 pandan leaves
10 cm serai (lemongrass), crushed
Salt as needed
½ tsp sugar
4 onions, sliced thinly
2 tbsp vegetable oil

Grinded Spice:

4 cloves garlic
10 red peppers
10 small chilies, preferred

Direc­tions:

Smear chicken with lime extract, let it for 15 minutes. Then wash and drain.

Cook onion in some oil until it is fragrant.

Put grinded spice, mix until the color changes darker.

Put lime leaves, serai, and pandan leaves then mix.

Add some water, salt, sugar, and chicken. Then mix by stirring it at medium fire.

Roast until chicken is welldone and the spice is soaked. Use pressed pan for 15 minutes is pre­ferred. Remove and serve.

Indonesian Beef Curry (Rendang)

Ingredients & Spices :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knotted
5 Kaffir lime leaves
1 stalk Lemon grass, bruised
1–2 pieces Asam Gelugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes
Spices

3 tablespoons Chopped galan­gal
1/2 tablespoon Chopped turmeric
1/2 tablespoon Chopped ginger
200 g Red chilies
4 Shallots
Salt

How to prepare :

Sim­mer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.

Reduce heat.

Add beef and cook until tender.

Stir occa­sionally until the spices dry and turn brown.

Baked Chicken

Ingredients & spices :

1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
¼ cup flour
½ tsp paprika
½ tsp white pepper
½ tsp dried thyme, crumbled
1 tsp Kosher salt

How to prepare :

Preheat the oven to 375°F.

Combine the flour, salt, pepper and other seasonings in a shallow dish.

Pat the chicken dry with paper towels.

Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish. In the case of the breasts and thighs, place them in the dish skin-side-up.

Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.

Spicy Fruit Salad (Rujak)

Ingredients & spices :

1 chayote, peeled
1 Granny Smith apple, cored
2 cucumbers peeled and cut in half lengthwise
1 raw mango
1 orange, peeled and divided into sections
1 yam bean, peeled and cut into slices
you can also add any fruits you like

1/2 tsp. crushed red pepper
1/4 tsp. shrimp paste
3 tbsp. brown sugar
1/2 tsp. salt
1 tsp. tamarind, dis­solved in 1 tbsp. warm water
1 14 oz. can diced pineapple, Drained

How to prepare :

Coarsely chop chayote, apple, cucumbers, mango, and orange sections.

In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.

Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

Fish in Clear Soup (Kuah Ikan Bening)

Ingredients & spices :

850g Snapper fillet (or 1 Grouper Head if available)
1 teaspoon Vinegar
1 liter Water
2 cm Galangal, bruised
3 stalks Lemon grass, bruised
4 cm Ginger, bruised
1/2 tablespoon Salt
200 g Tomatoes, each cut into 4-6 pieces
3 Spring onions, cut into 3 cm lengths
8 Unpeeled shallots, roasted, peeled and thinly sliced
4 Red chilies, sliced (or whole for less spicy)
25 g Basil leaves
2 Lime, extract juice

How to prepare:

Rub the fish (or fish head) with 1 teaspoon lime juice and let it stand for 30 minutes, wash and drain.

Bring to the boil water with galangal, lemon grass and ginger. Then add salt.

After a few minutes, add fish head, tomatoes, spring onions and shallots.

Allow to simmer.

When the ingredients are almost cooked, add sliced chilies and basil leaves.

Simmer over low heat.

Before removing from heat, season and add lime juice to taste.

Note : You can add sugar if you like. If no fish head is available, you can use a whole fish.

All Natural Green Spices Chicken (Ayam Bumbu Hijau)

Ingredients & spices :

8 pieces of chicken, seasoned with lime juice and salt
3 green chili, seedless, oblique slices
5 shallots, sliced
4 kaffir lime leaves, discard the bones leaves
2 salam leaves
1 lemongrass, smashed
1 cm lengkuas, smashed
Salt to taste
Fine pepper to taste
1 cup coconut milk

Finely pounded spices into paste:

5 shallots
6 candle nuts
5 cloves garlic
1 cm turmeric
10 green chili
Salt

How to prepare :

Stir and fry seasoning, red onion, green chili, kaffir lime leaves, Serai, lengkuas until fragrant.

Add chicken, salt and pepper cook until chicken tender, add some water.

Cook until the water is gone.

Final step is to add coconut milk, mix well while cooking until the chicken cooked and the sauce's curdled.

Yellow Rise (Nasi Kuning)

Ingredients & spices

1 (2-inch) piece lemon grass
1 cup uncooked regular rice
1/2 teaspoon salt
1/4 teaspoon ground turmeric
2 cups coconut milk

How to prepare:

Heat all ingredients to boiling in saucepan, stirring once or twice; reduce heat. Cover and simmer 14 minutes, without lifting cover or stirring. Remove from heat.

Fluff rice lightly with fork; cover and let steam 5 to 10 minutes. Remove lemon grass.

Yellow rice can be served with many main dishes, Grilled Chicken Breast is one of them.

Grilled Chicken Breast (Ayam Bakar)

Ingredients & spices:

4 boneless, skinless chicken breast halves

1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut

1 medium red bell pepper, cut in half

Make a marinade out of the first 5 ingredients. Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken is coated.

Heat the grill and remove the chicken from the marinade. Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.

To serve, cut chicken and the pepper diagonally into 1-inch slices.

You can prepare this recipe with whole chicken breasts too. The advantage of the whole ones is that they have more flavor. The advantage of the boneless is that they are lower in fat.

Baked Spare Ribs (Iga Bakar)

Ingredients & spices:

3 lbs spare ribs

3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion

1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup salty soy sauce
1/4 cup lime or lemon juice

How to prepare:

Cut spareribs into serving-size pieces. Place on rack in shallow pan. Combine remaining ingredients, mixing well. Spoon or brush sauce over ribs to coat all sides.

Bake at 325 degrees F for 1 1/2 hours or until ribs are tender and browned, basting with sauce several times.