How To Make Beef Rendang

Rendang is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. The key to a successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process resulting in a flavorful and tender melt in your mouth pieces of beef. In short, good stuff which I guarantee a bite of this will have you nodding in agreement with all the people who have voted this to be the world’s most delicious food.

Ingredients:

• 500 gr. Rump steak.
• 2 Onions.
• 4 Garlic cloves.
• 3 Fresh red chillies.
• 2½ cm Ginger root
• 1 teaspoon Turmeric.
• 1 tablespoon Paprika.
• 1 stalk Lemon grass.
• 3 Kaffir Lime leaves.
• 600 ml Coconut milk.
• 75 ml water.

Preparation:

Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.

Dice the meat and mix with half the paste. Set aside.

Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.

How To Make Sambal Tuk-Tuk

Sambal Tuk-Tuk is another andaliman sambal from one ethnic group of Indonesia; it is from Tapanuli (Batak), North Sumatra. Sambal is like Indonesian staple food beside rice so it’s common when you visit Indonesia you will see many different varieties of sambal in every region.

If you are not aware what Andaliman is, I have posted some information about Andaliman, a recipe of Sambal Andaliman and Arsik before where Andaliman was included. What is the biggest different between Sambal Tuk-Tuk and Sambal Andaliman? Sambal Tuk-Tuk is enhanced with dried fish meanwhile Sambal Andaliman isn’t added by any fish. The fish that the Tapanuli uses for Sambal Tuk-Tuk is ikan aso-aso (dried Indian mackerel or ikan kembung gepeng or Rastrelliger spp.) but if you can’t find it, feel free to substitute with dried anchovies as I did for this recipe.

Ingredients fro making Sambal Tuk Tuk is just like other Sambals. Andaliman has given a different sansation when you eat it. A recipe of this Sambal Tuk Tuk was adapted from Ingredients of Life where I pinned the pic onmy pinterest. Do you use pinterest as well? Feel free to see what I like to pin. Also, I have changed the recipe slightly by adding my favourite citrus, calamansi instead of using regular lime.

Today is already August 17 in Indonesia. Happy 67th Independence Day INDONESIA …Here is what I can present to you. Cooking Indonesian Food and blog about it!

SAMBAL TUK TUK

Andaliman Fish Sambal

Ingredients:

1 tablespoon andaliman

seasalt to taste

1 teaspoon fresh squeezed calamansi juice

3/4 cup dried anchovies, slightly toasted

10 long red cayenne pepper

5 Thai red pepper

3 shallots (use 5-6 shallots if you use a smaller size one), peeled

2 candlenuts

Methods:

1. In a small fry pan, add long red cayenne pepper, Thai red pepper, shallot and candlenut. Toast until you can smell the fragarant aroma in the air.

2. With a mortar and pestle, grind all chilies and seasalt together then add andaliman, shallot and candlenut. Then regrind them until mix and smooth.

3. Taste the saltiness, add if you need to. Place anchovies in and coarsely grind until mix. Add calamansi juice and mix with a spoon. Ready to enjoy with Mandailing style Gulai Ubi Tumbuk (crushed cassava leaves curry) and rice!(indonesiaeats)

How To Make Rempeyek Kacang

How To Make Rempeyek Kacang-A Indonesian peanut snack which is delicious as a treat with your aperative as well as a small accomplicement with your meal. It looks like a small thin "cookie" and is prepared much in the same way as American pancakes.

This recipe was provided by Marry & Henk Zylstra. Thanks !!

Ingredients:

• 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

Preparation:

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. Slamat Makan.(indochef)

How To Make Ikan Ceng Cuan (Braised Ginger Fish – Peranakan Style)

How To Make Ikan Ceng Cuan (Braised Ginger Fish – Peranakan Style)-Ikan Ceng Cuan is a Cina Benteng fish dish. For non-Indonesian, the term Cina Benteng might not be familiar. Cina Benteng is literally translated as Fortress Chinese or Benteng Chinese which refers to a community of Chinese Indonesians residing in Tangerang; located in Banten province of Indonesia. Tangerang is located on the west of Jakarta, about 25 kilometres from Jakarta. This community has been resided in Indonesia for more than 6 centuries.

The Cina Benteng itself doesn’t know what Ceng Cuan is meant while ikan is the Indonesian word for fish. Since Chinese Indonesian communities are known as Peranakan and the most important ingredients in Ikan Ceng Cuan is kecap manis and tauco (fermented yellow soy beans paste), so Ikan Ceng Cuan can be named for Peranakan Braised Ginger Fish in Kecap Manis and Tauco. For years, Tangerang has been known as a producer of kecap manis and tauco. FYI, there are many different variety of tauco in Indonesia depend on the area.

An interesting fact from this Cina Benteng community, even most of them do not speak Chinese language, they still adopt Chinese traditions including the use of Qing Dynasty (Manchu) wedding costumes. They are uniquely the only Chinese community in Indonesia with significant Manchu ancestry.

Ikan Ceng Cuan isn’t a party dish but it’s a daily dish, can be served any days of the year. Barracuda (Indonesian: ikan samge, ikan alu-alu, ikan kacang-kacang, barakuda) is the common fish to be used but if it’s served for a special day, they will use a milkfish. Milkfish is known for a luxurious fish in that area. However, people may substitute for king fish (or king mackerel). I myself adapted the recipe by using cod fish which I found cheap and whole at Hyundae Mart, a Korean store on Grant avenue. Most Indonesians also follow the Chinese rule in eating fish. A whole fish is better than fillet 

Ikan Ceng Cuan

Peranakan Braised Ginger Fish

Adapted from Detik Food and Translated by Indonesia Eats

Ingredients:

500 g whole barracuda (can be substitued for king fish, in this case I used whole scaled and guts cod

key lime/lime/calamansi (I used calamansi) for removing the fishy smell

a small amount of salt

5 shallots (use 3 if you have the bigger size of shallot), thinly sliced

5 cloves garlic, thinly sliced

4 centimeter ginger root, scrapped and julienned

3 tablespoons kecap manis (Indonesian sweet soy sauce)

2 tablespoons tauco (fermented soy beans)

1 teaspoons ground white pepper

2 red cayenne peppers, roughly chopped

1 teaspoon raw canesugar (if you need it)

2 teaspoon salt (if you need it)

2-3 tablespoon cooking oil

200 mL water

Garnish:

Angle Cut of Red Cayenne Peppers

Methods:

1. Rinse off your scaled and guts fish. Pat dry. Squeeze key lime/lime/calamansi over the fish. Rub a small amount of salt on fish.

2. Deep fry the fish until light brown not overly dry. Removed and drained. Lay fried fish on a piece brown paper to absorb the oil.

3. Heat up a wok at medium high. Add cooking oil. Stir fry shallot, garlic and ginger until yellowish or you can smell the aroma in the air.

4. Add tauco and kecap manis. Keep stirring and cook until kecap manis mixture is caramelizing and bubbling.

5. Add water, ground white pepper. Stir. Taste the sauce. Season with sugar and salt if you need it. Bring to a boil. Add fish and chilies.

6. Remove from heat. Plate the fish and sauce.(indonesiaeats)

How To Make Sup Kambing Medan Recipe (Goat Soup)

How To Make Sup Kambing Medan Recipe (Goat Soup)-Sup Kambing Medan or literally translated as Medan Goat Soup was the second North Sumatran food that I made on February after Ayam Pinadar Andaliman Pepper Chicken.

Some may ask what the differences between goat, mutton and lamb are. You can always go back to my old postwhere I discussed about them. Goat is another red meat source that is popular to be used in Indonesia especially during Islamic celebration, Eid ul Adha where the Muslims slaughter goat. I myself prefer the taste of goat and lamb

Sup Kambing Medan is likely having an influence from Malay (Melayu) ethnic group where the use of spices are quite notable. Melayu is an ethnic group that is resided in Indonesia especially Sumatra and Kalimantan, Malaysia, Singapore, Thailand and the Philipppines.

This goat soup is perfect to warm up our body for cold winter days in Winnipeg. But I wish the weather is getting better this week as I did go out with my spring jacket today.

I have adapted this recipe by using one of my favourite toys, Vita Clay Gourmet Rice Cooker and Slow Cooker. With this tool, I can make rice (white, red, brown, sweet glutinous rice), rice porridge, soup, savoury stew, pot roast and Greek yogurt. Also, I adapted the way Koreans treat their beef short-ribs before making Galbitang (Korean beef ribs soup) by soaking the meat in cold water.

Sup Kambing Medan

- Medan Style Goat Soup -

Adapted from Indonesian Medan Food

Ingredients:

750 grams bone-in goat cubes (preferably with no fat or fat trimmed)

2 liter water

Seasoning:

5 shallots (10 shallots for smaller size like the ones in Indonesia)

5 cloves garlic

3 centimeter ginger root, rinsed and mashed

3 pieces green cardamoms

2 pieces star anise

1 teaspoon ground white pepper

2 centimeter Ceylon (true) cinnamon

1/2 piece nutmeg, grated

3 sticks Chinese celery

250 grams carrots, cut into large pieces

2 red tomatoes, peeled and diced

seasalt to taste

Garnish before serving:

2 stalks Chinese celery, finely chopped

3 stalks green onion, finely sliced

fried shallot flakes

Directions:

1. Soak goat cubes in cold water for 30 minutes to 1 hour and change the water for a couple of time to remove any residual blood and drain. Set aside.

2. In a large pot, bring 2 liters water to a boil with all seasoning ingredients except tomatoes for 5 minutes. Then transfer to a vita clay pot and add the goat cubes. Cook in this slow cooker with a soup method to be selected for another 1 or 2 hours. If you use on top stove method, you will need about 2.5 liters water and 3 hours to cook.

3. Once it is cooked, add tomatoes.

4. Soup is better to be served the next day to have a deeper taste. Serving: Reheat in a slow cooker by pressing reheat method or reheat on stove for 15 minutes. Transfer in a bowl and garnish with sliced green onion, chopped Chinese celery and fried shallot flakes.(indonesiaeats)

How To Make Indonesian Sate's

How To Make Indonesian Sate's-This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

Ingredients:

• 500 gr. of Beef, Pork or Chicken

Marinade:

• 1 Onion
• 1 Garlic clove
• 30 ml Dark Soya sauce
• 1 teaspoon Coriander powder
• 1 teaspoon Lemon Grass
• 1 teaspoon Hot Chilli paste
• 1 glass red wine (optional)
• 30 ml water

Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).

Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate's 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 hot Peanut Sauce.

How To Make Nasi Goreng(Fried Rice)

How To Make Nasi Goreng(Fried Rice)-The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish.
Now more usual server for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:

• 350 gr. Long Grain Rice
• 2 Tbs. Vegetable Oil
• 3 Eggs
• 1 Onion
• 2 Green Chillis, Sambal Ulek or Sambal Badjak.
• 1 Garlic Clove
• 1 Leek
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 250 gr. Chicken meat
• 250 gr. Shelled Prawns
• 3 Tbs. Kecap Manis

Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.(Indochef)

How To Make Semur Daging

How To Make Semur Daging-This is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked.
As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef and it will still come out tender. The combination of Clove, Nutmeg and Cinnamon gives this dish a really nice distinctive flavour. Serve with boiled rice.

Ingredients:

 

 

• 500 gr Stewing Beef
• 2 medium sized Onions
• 4 Cloves of Garlic
• 150 ml cooking oil
• 300 ml water
• 2 tablespoons Vinegar or lemon juice
• 3 tablespoons Kecap Manis
• 3 large tomatoes
• 1 large potato
• 2 hardboiled eggs

Bumbu’s:

• 2 Salem leaves (Indonesian bay)
• 1 teaspoon ground clove
• 1 teaspoon ground nutmeg
• ½ teaspoon cinnamon
• 1 star anise
• Pepper and salt

Preparation:

Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften. Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.
Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.
The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving remove salem leaves and star anise.(indochef)

How To Make Sajur Lodeh

How To Make Sajur Lodeh-Mixed vegetable dish with coconut.This dish is made with 3 or 4 different vegetables.You can use almost any veg. you have at hand.For example: Cabbage, French green beans, Carrots, Tauge, Bamboo shoots, etc. Very nice as a main or side dish with plain boiled rice.

Ingredients:

• 1 Onion.
• 2 Cloves of Garlic.
• 2 teaspoons Sambal Ulek.
• or 1 fresh hot Chilli.
• 3 tablespoons Peanut oil.
• 1 teaspoon Laos powder.
• 800 gr. Mixed Vegetables.
• 350 ml. Coconut milk.
• 350 ml. Chicken stock.
• 2 tablespoons Kecap Manis.
• Pinch of Pepper and salt.
• 250 gr. Chicken breast.(boiled)
• 2 Eggs (Hard boiled).
• Crispy fried onions.

Preparation:

Puree the onions, garlic and sambal ulek in a blender.Add Laos powder.Heat oil in a wok and stir fry the paste for 2 min.

Stir in the coconut milk and Chicken stock.Bring to boil.Add the vegetables in order of cooking time.Simmer until all vegetables are tender but still have a nice crunch.Add the finely sliced chicken. Season with Kecap Manis,Salt and Pepper and boil for a further minute. 

Decorate with quartered Eggs and crispy fried onions.Serve hot.

(indochef)