Green Mango Salad Indonesian Style (Salad Mangga Muda)

1 green/un-riped mango, peeled, thinly sliced
3 shallots, thinly sliced
2 birds eye chili (reduce to less spicy)
1 green onion (chopped) - optional
1 tbs basil (chopped)
1 tbs fish sauce
1 tbs lime juice
1 tbs palm sugar
1 tbs roasted peanuts (chopped)

Mix the mango, shallots, chili, green onion, basil in a large bowl. Mix fish sauce, lime juice and palm sugar in a small bowl. Toss the salad with the dressing and garnished with the peanuts. Ready to serve.

Shrimp and Beansprout Fritters (Bakwan)

Ingredients A :
120g plain flour sifted together with 1 tsp baking powder
1 egg
150ml water
1 tsp salt or to taste
1/4 tsp pepper

Ingredients B :
120g beansprouts, tailed and halved
1 big onion, diced
1 stalk spring onion, diced
2 red chilies, chopped
5 cups oil for deep-frying
200g shrimps, shelled with tail intact

To make Ingredients A, mix sifted flour with egg and water till well-combined. Add Ingredients B, salt and pepper to taste. Heat oil in a wok. Dip a soup ladle in the hot oil for a little while to heat it up.

Then remove it from oil, and fill it with batter and a few shrimps on top. Dip the ladle in hot oil and leave to fry till the fritter floats free.

Fry till golden brown. Dish up and drain. Repeat till all the batter is used up. Serve fritters with chilly sauce.

Fried Carrot Balls (Gorengan Bola-Bola Wortel)

350g carrot, peeled and sliced
1 egg, beaten
2 cm piece fresh ginger, peeled and grated
2 spring onions, finely chopped
2 tsp sesame oil
3/4 cup plain flour
1/3 cup sesame seeds
salt and pepper, to taste
Cooking oil, for deep frying

Place the carrot in boiling salted water for 15 minutes until tender. Drain and mash well. Place the ginger in a garlic crushed and squeeze the juice into the mashed carrot. Add the spring onions, sesame oil and egg and season to taste.

Shape the carrot mixture into small-sized balls. Roll the balls in the combined flour and sesame seeds, shaking off the excess. Heat 3-4 cm oil in a pan; add the carrot balls and coo in batches for 2-3 minutes or until golden.

Remove the balls from the pan, drain on paper towels, then return to the oil and cook for another 30 seconds. Drain on paper towels and serve immediately.

Fried Stuffed Tofu (Tahu Isi)

6 medium tofu, cut into triangle, fried half done

Filling
150 gram of minced beef/chicken/prawn
2 cloves of garlic, chopped
2 carrots cut into small cubes
1 medium onion, finely chopped
salt to taste
pepper to taste

Flour Mixture
100 g flour
3 cloves of garlic, crushed
1 tsp coriander, pan-broil
3 candlenuts
2 cm kaempferia galanga (kencur)
1/2 tsp turmeric powder
salt to taste
125 ml water

Heat the oil in deep wok and fry the tofu until brown in both sides. Set aside. When they are already cold, scoop out the middle part to make a hole for filling.

Filling: in remaining oil, stir fry the onion and garlic. Add the meat, stir well until brown. Then add carrots. Pour some water, just enough to make the carrots tender. Add salt and pepper to taste. When it is about to be done, mix corn flour with small amount of water and pour it to the filling, this will make the filling becomes a bit thicker. Cook about 10 minutes until water is absorbed.

Take a spoon of it and stuff it into the hole of tofu one by one until all is done. Put aside.

flour mixture: In a small bowl mix all ingredients. Add a little water if necessary.

Dip the stuffed tofu into flour mixture before frying it, you will get a crunchy fried tofu skin.

Deep fry stuffed tofu under medium heat until golden brown. Serve with green bird chillies or chilli sauce.

Fresh Vegetables Pickles (Acar Mentah)

1 small cucumber, cleaned, thinly sliced
1 carrot, peeled, thinly sliced
3 shallots, peeled, thinly sliced
6 fresh bird's eyes chillies, cleaned, thinly sliced (optional)
3 tbs of vinegar
2 tbs sugar
1 1/2 warm water
1 tsp salt

Mix water with vinegar, sugar and salt. Add the vegetables. Refrigerate 4-5 hours before serving.

Crunchy Turmeric Vegetable Pickles (Acar Kuning)

2 medium cucumbers, peeled, seeded, cut sticks shape
1 carrot, peeled, cut sticks shape
2 bird's-eye chillies, sliced (optional)
3 tablespoons vinegar
1 cup water
1 tbs cooking oil
sugar and salt for taste

Spice Paste
5 shallots
2 cloves of garlic
5 Candlenuts (Kemiri)
1 tsp turmeric powder (or 2cm fresh tumeric, crushed)

Heat 1 tablespoon of cooking oil, fry the spice paste. Add sugar, salt and vinegar.

Add carrot, cucumber and chillies together with 1 cup of water. Stirr well and cook until vegetables tender. To have the crunchy taste, don't overcook.

Chicken Spring Roll (Lumpia Ayam)

For Filling

1 chicken breast, cook until tender, keep the stock.
Cut the meat into small pieces.
2 big carrots, thinned sliced
½ onion, chopped
2 cloves of garlics, chopped
1 tea spoon of pepper
½ tea spoon of sugar
A pinch of salt or, chicken seasoning

For wrapping
20 Spring Rolls Sheets

The filling : Heat 3 table spoon of oil, and stir fry the onion and garlic. Then add chicken meat and carrots. Pour some of the chicken stock, just enough to make the carrots tender. Add pepper, salt and sugar. Cook about 10 minutes or until the carrot is tender and water absorb.

Place the spring roll wrapper with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg or water. Add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few cm clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the toweled tray to let them drain. Serve your crispy spring rolls as an appetizer. serve with a sweet and sour sauce or chili sauce.

Cassava Cake serve with Fresh Shredded Coconut (Getuk Lindri)

2 lbs. cassava
200 gram granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
food coloring

Put in sugar and vanila in a large stockpot with water and bring it to a boil.
Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.

Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
Serve at room temperature, or refrigerate for an hour and serve chilled.

Crispy Tempe Fried (Tempe Goreng Garing)

1 Tempe
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper powder
seasoned flour or just ordinary flour
water
cooking oil

shattered the garlic clove with salt and black pepper
slice tempe into 7-8 pieces, arrange them in a bowl
add the delicate seasoning (garlic, salt, black pepper) into the bowl

pour water till all tempe awash, wait 15 minutes
spread the flour in a plate

heat the cooking oil, take the slice tempe, cover it with flour, then deep fry them till the colour change into golden brown. Ready to serve.

Fried Banana (Pisang Goreng)

5 medium bananas
1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
Oil for frying

Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).

Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy.

Slow frying technique used in this recipe ensures that the bananas remain crisp after cooking, so this will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.

Bali style Mix Vegetables Salad (Jukut Urab)

1 bunch spinach, shredded
1 cup bean sprouts, trimmed
1/4 Chinese cabbage, shredded
150g snake beans, blanched and sliced
1-2 long red chilies, deseeded and sliced
2 tbsp shredded coconut, toasted
1/4 cup peanuts toasted

Dressing :

1/4 cup vegetable oil
2 tbsp lime juice
1 tbsp white vinegar
1 tsp sambal ulek
1 tsp brown sugar

Combine spinach, bean sprouts, cabbage, snake beans, chilies, coconut and peanuts in a large serving dish. Combine oil, lime juice, vinegar, sambal ulek and sugar in a jug.

Pour dressing over salad and toss to combine.

Crispy Fish Wontons (Pangsit Goreng Isi Ikan)

100g peeled green prawns
200g fish fillets, chopped
1 clove garlic, crushed
2 green shallots, sliced
2 tsp soy sauce
1 egg
1 packet wonton skins
peanut oil for cooking

The Sauce ;
2 tbsp soy sauce
2 tbsp water
1 clove garlic, crushed
1/2 tsp root ginger, grated
1/2 tsp palm sugar or brown sugar

Combine prawns, fish, garlic, shallots, soy sauce and egg in a food processor. Process mixture until smooth. Place spoonfuls of mixture in the centre of each wonton skin.

Brush the edges with a little water. Fold skin in half to form a triangle and press edges lightly to seal.

Combine ingredients for sauce in a small dish and set aside. Heat oil in a wok and cook wonton for 1-2 minutes or until golden and crisp.

Serve with wonton sauce.

Sticky Rice Stuffed with Seasoned Meat (Lemper)

500 gram glutinous rice, soak for 1 hour
1 tablespoon salt
1 pandanus leaf
500 ml coconut milk
Seasoned meat (stir-fry minced beef, seasoned with ketchup, sugar, and chili to taste)
banana leaves

Glutinous rice is steamed for 20- 30 minutes with pandanus leaf.

mix coconut milk, salt and steamed glutinous rice in a big pan or a big bowl, stir until coconut milk absorbed. And then steam again until glutinous rice soft. After that take 1 spoon of glutanious rice onto plastic, make a flat and than stuff with seasoned meat, make a round, than put onto banana leaf, wrap like sausage shape. Steam again for 30 minutes.

Ready to serve.

Rissole Indonesian Style (Risoles)

For Risoles wrapper

150 g all-purpose flour
1 egg
200 ml milk
salt

For filling

150 g minced beef or 150 g chicken
3 small potatoes, cut into small cubes
2 carrots, cut into small cubes
1 onion, peeled and sliced
2 garlic cloves, peeled and sliced
1 stalk celery, chopped
1 stalk spring onion, chopped
1 tablespoon flour, mixed with a little of water
1/2 teaspoon pepper
1/2 beef bouillon cube
sugar, to the taste
1 cup water

For dipping

1 egg
breadcrumbs

Wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

The Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few cm's clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.

Dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

Serve with fresh green bird's eyes chillies or chili sauce.

Sweet and Sour Salad Jakarta Style (Asinan Betawi)

400 g carrots, shredded or thinly sliced
400 g cabbage, finely sliced
250 g cucumber, cut into small pieces
200 g bean sprouts
400 g lettuce, shredded
400 g tofu, steamed and cut into small pieces
400 g pineapple cut into pieces
Noodle crackers, fried

Marinade sauce :
100 g sugar
2 tsp salt
2 tbsp sliced red chilies, blended
2 tsp vinegar
200 ml boiled water

Peanut sauce :
50 g peanuts, fried
25 g dried shrimps
2 tbsp sliced red chilies
50 g sugar
1 tsp salt
200 ml boiled water

Marinade sauce :
Put sugar, salt, red chilies, vinegar, and water in a bowl, mix together.

Put cucumber, cabbage, carrots, bean sprouts, tofu, and pineapple into the marinade mixture, let stand for 15 minutes drain.

Peanut sauce :
Blend peanuts, red chilies, and dried shrimps into a paste. Add sugar, salt, and water into the paste, set aside.

How to serve:
In a salad bowl, arrange lettuce, marinated vegetables, and tofu on top.

Pour in the peanut sauce
Serve with fried noodle crackers.

Braised Banana with Palm Sugar and Coconut Gravy (Kolak Pisang)

100 gr palm sugar (or brown sugar)
2 (200 gr) medium sized sweet potatoes, cubed
4 (450 gr) ripe cooking banana
4 pandan leaves
1/2 teaspoon salt
1 cup thick coconut cream
1 cup thick coconut cream, diluted by 2 cups water

In a medium saucepan, add diluted coconut cream, pandan, banana pieces, sweet potato cubes and salt. Bring to boil over medium heat and stir constantly for 10 minutes

In a smaller saucepan, melt palm sugar with 1/2 cup of the coconut water from the first boiling saucepan. When fully melted, strain the liquid to remove foreign objects / insects (very possible to find dead flies trapped in the palm sugar block)

Add the palm sugar syrup and the rest of the thick coconut cream into the saucepan, lower heat

Simmer for another 15 minutes.
Remove from heat, serve warm or cold.

Fried Soybean Cake (Tempe Goreng)

Get one block of soybean fermented cake, slice accordingly.
Sprinkle some salt on the soybean cake slices
Heat one cup of oil in a small frying pan.
When you can spot some smoke coming out of the surface of the heated oil,
the oil is ready to take in the soybean cake.

Deep fry in batches till brown and slightly dry.
One minute each side is plenty.

How to prepare Spicy Chili and Soy Dip

1/3 cup (30 gr) Thai green small chili
1 1/2 tablespoons white sugar
Using mortal & pestle, grind both ingredients for 3 – 5 minutes.

Mix one teaspoon of the chili paste with three tablespoon of light soy sauce in a bowl.

Set aside the rest of the paste for future use. If refrigerated, the chili base paste can last for a couple of weeks.

If one teaspoon is too strong / too spicy, reduce the amount of paste or dilute furthermore with soy sauce.

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.

About Lelaki Memasak

Dear Friends,

Lelaki Memasak means the man who loves cooking! Yes, I love to eat and I love preparing dishes.

My name is Lelaki which is “man” in English. Don’t ask me why I was given the name “man”. My grand grand father gave me this name and my parents just accept it. I thought it was because they have too many children so they don’t really focus on their names but how to feed each of us, we are twelve brothers and sisters!

Thanks God, my mom love to cook and we all love to eat! But can you imagine cooking for 14 people, 3 times a day? Linda McCartney once said that “Cooking for six people every day is like having a café” and my mom have to cook for 14, that's including my mom and dad.

What happened back there was we all help her in kitchen. That’s why all of her children can cook now, that’s including me!

This is a bit about me, I love to share and I hope I can get your responses back too, including your recipes if you care to share! If you have any suggestion to improve my recipes so my dishes can taste better, please let me know by dropping your comments on related article. Many thanks.

Sincerely,
Lelaki Memasak

Lelaki Memasak

This is my journal, to be exact my culinary journey!

I love to eat and prepare my own dishes, here in this blog I am going to share most of my recipes, my friends recipes *of course with their permission* and all free recipes generously contributed by people who love to share in the internet.

Bon appetit!
Lelaki Memasak