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.