pangsit goreng recipe

Ingredients

• 200 gr Mince chicken/ turkey
• 200 gr Mince Prawn
• 100 gr Tapioca or corn flour
• 1 Small Egg
• Sesame oil
• Salt and Pepper
• Spring onion
• Fried shallot
• 1 pack Won Ton Skin

Method

1. Mix all the ingredients (except the spring onion fried shallot)
2. Form the mixture into ball or spoon it into the middle of a wonton skin then wrapped it into triangle and pinched the corners.
3. Heat oil in deep fryer, and fry the wonton with medium heat until it is golden and cooked. If you want to make a boiled version, boil the wonton until all floating then drain, set aside. Put in a bowl and pour a chicken broth (boiled and already seasoned with garlic, ginger, salt and pepper) and sprinkle with spring onion and fried shallots.

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Pempek Palembang

Ingredients

Main Ingrdients:

• 250 gr Cod or any white meat fish
• 125 gr Tapioca or corn flour
• 2 tbsp light soya sauce
• Salt and pepper
• 1 tbsp oil (to prevent the dough sticky)
• For type Kapal selam, you need 3 hard boil egg slice half

Soup Ingredients:

• 5 Bird eye chilies
• 100 gr Palm sugar
• 2 tbsp sugar
• Salt and pepper
• 2 tbsp light soya sauce
• 2 tbsp ebi (dried prawn)
• Handful diced Cucumber
• 4 tbsp rice vinegar
• 1 tsp tamarind
• 250 ml water

Method

Soup Method
Boil all soup ingredients into sauce pan
Serving:

1. Blend all the ingredients into food processor until the smooth like a dough , you could put splash of water if you need it
2. Put enough fish cake into you hand and put half boil egg in the middle and cover it with the dough and put into boil water until they floating.
3. Drain all the water, deep fried it and add some of the soup

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Soto Ayam

Ingredients

• 1 Medium whole chicken
• 1 Onions
• 4 Cloves garlic
• 1 tsp turmeric powder
• 2 Lemon grass
• Salt n Pepper
• 5 Hard boil eggs
• 5 Package crisp (original flavor)
• 3 Liter water
• Plain boil rice

Method

1. Chop onion and garlic very finely
2. Put a little oil in the pan and saute onion and garlic until they are fragrant.
3. Add the water and put whole chicken, lemon grass, turmeric, salt and pepper and let them boil until the chicken tender.
4. Take the chicken out from the pan to cool down and shred all the meat and set aside
5. Boil the eggs

Serving:

1. Put boil rice into bowl, put a pinch of chicken, some sliced boil
egg, and handful of crisp.
2. Pour some of the soup until almost submerged
3. Eat with chilies paste and squeezes of limes or lemon

surce

Tahu Tek Tek

Ingredients

• 1 pack Beancurd puff.
• 1 Boil Potato
• Garlic crackers

Seasonings:

• 1tsp Shrimp paste
• 2 tsp Fried Garlic
• 1 tbsp Kecap manis or sweet soya sauce
• 2 tbsp Roasted peanuts
• Water
• Red chillies

Alternatively you could buy bumbu pecel already made

Method

1. Sliced fried beancurd and potato like small wedges.
2. Grind the peanut with hot water until smooth, add shrimp paste, sweet soy or kecap manis sauce, and chillies, grind till smooth.
3. Arrange the fried beancurd and boil potato on a plate.
4. Garnish with the sauce, and some crackers. Serve with pickled cucumber

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Es Cendol Recipe

SUBSTANCE :

30 sheet of leaf suji (Pleomele angustifolia n.e.brown), boxed with together
5 sheet of leaf [of] screw pine till become 150 ml irrigate the leaf suji
2 green colour drip
100 gram hunkue
1 Tbs of whitewash sirih (Piper betle L.)
1 / 2 tsp salt
2 sheet of screw pine leaf (Pandanus amaryllifolius Roxb.)
Ice water to soak

COCONUT MINK GRAVY :
1 litre [of] coconut milk from 1 coconut item
1 tsp salt
2 sheet of screw pine leaf

SYRUP SUBSTANCE :
300 gram demerara sugar (In Indonesia calling red sugar), fine foothed comb
300 ml water
2 sheet of screw pine leaf
10 eye fruit-tree (Artocarpus Integrifolia), cut to pieces

WAY OF MAKING :

1. Swirl the water, water the leaf suji, green colour drip, hunkue, whitewash sirih, and salt. Braise [is] at the same time poked at jell and to explode.
2. Including into printing; mould cendol. Depress the dough till fall into water contain the ice water.
3. Braise the substance of gravy [of] coconut milk [is] at the same time swirled till boil, lift [is] then made cool.
4. Braise the syrup substance jell, lift then filter.
5. Present the cendol with the sugar and coconut mink gravy. Spreading matured cutting a fruit-tree.

To 5 portion

Tips :

1. Let the cendol remain to be underwater before served.
2. Mingle the other cendol substance and so will be presented.

Source : Beginning Special, Magazine Sedap Sekejap, Edition 3/I/2001

gado Gado Recipe

View Photos (1) Image © 2003 Habeeb Salloum

Serves 8 to 10

1/2 pound extra hard tofu, diced in 1/2 inch cubes, then slightly fried in a little oil until they begin to brown
2 cups very paper-thin sliced or grated carrots
1 cup shredded cabbage
2 cups snow peas
1/2 medium cucumber, thinly sliced
1 cup bean sprouts, washed
1 medium boiled potato, diced into 1/2 inch cubes
lettuce leaves
Sprigs of watercress
2 hard-boiled eggs, sliced
Sambal Kacang - Peanut Sauce (see recipe above)

In a mixing bowl, gently combine all vegetables, except lettuce, watercress and eggs, then set aside. Arrange the lettuce and watercress around the edge of a serving platter, then place the mixing bowl contents in middle of platter. Spread egg slices on top of the mixed vegetables, then cover salad with Sambal Kacang peanut sauce or serve with each diner adding sauce to taste.

Note: If desired, the mixing bowl contents can be stir-fried, then the remaining procedures followed.

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Nasi Kuning Recipe

Image © 2003 Habeeb Salloum

Serves 10 to 12

3 cups rice, rinsed
3 cups coconut milk
2 cups water
1 tablespoon finely chopped fresh lemon grass
4 bay leaves
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon, ground cloves
1/4 teaspoon cinnamon
3 tablespoons butter

Place all ingredients, except butter, in a saucepan, then bring to boil. Simmer for 20 minutes over low heat or until all liquid has been absorbed, stirring a few times. Turn off heat and cover, then allow to stand for 20 minutes. Add butter and fluff, then place on a platter and serve hot.

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Perkedel Recipe

Perkedel - Meat and Potato Patties.

The Indonesian cuisine is a rich and complex blend of many cultures. Chinese, Indian, Arab, Dutch, Spanish, Portuguese and British influences have influenced the development of the country's present-day foods. Above all, the cooking of South East Asia has had a profound impact on the cuisine of the country. In the larger cities of the Indonesian Archipelago one can enjoy the chili peppers, peanut sauces and stewed curries of Thailand; the lemon grass and fish sauce of Vietnam; the intricate spice combinations of India and the endless foods which are a combination of these dishes. This culinary world of succulent delights reaches its epitome in the Rijsttafel - the crown jewel of the Indonesian kitchen.

Indonesia, the fourth-most populous nation in the world, consists of some 13,000 islands which stretch from the island of Sumatra in the east to Australia in the east. For many centuries, the Indonesian islands have been renowned as the center of a rich international trade, especially in spices. For hundreds of years, cloves, ginger, mace, nutmeg, and black pepper drew traders from India, China, Africa, and the Arab world. Later, European explorers and colonists from the Netherlands, Portugal, and England came seeking these spices and stayed on to colonize the land.

By the end of the 16th century, European colonial conquests had left the Archipelago a collection of weak, disconnected fiefdoms, which were conquered by the Dutch within the next two centuries. Modern Indonesia only came into being after the Second World War.

An exotic nation, the country offers beautiful landscapes, a variety of natural wonders, ancient cultures, a fascinating mixture of people, and delectable local cuisines, reflecting the country's complex cultural history. A combination of many different influences, its world of cooking is somewhat different in the various regions and provinces - the most famous being the Javanese and Sumatran dishes.

Indonesian food, with its distinctive taste and style of cooking and its wide selection of ingredients and spices, is considered to be one of the finest cuisines in the world. Strange as it may seem, cloves, mace and nutmeg, for hundreds of years the basis of the spice trade, are rarely employed in Indonesian culinary art. Coconut milk, used in beverages, sauces, soups and rice gives a distinctive taste to a good number of dishes. However, the fundamental spices of the country's cuisine are coriander, pepper and garlic. These are often enhanced by basil, bay leaves, cardamom, cassia, chilli, ginger, galangal, lemon grass, peanuts, saffron, scallions, shallots, soy sauce, star anise, tamarind, turmeric, shrimp paste and dried anchovies.

Some of the well known Indonesian dishes are gado-gado (vegetables with peanut sauce), nasi goreng (fried rice with meat or seafood), sambals (various types of spice relishes), sateh (grilled skewers of meat served with a peanut sauce) and soto (soup). For the ordinary people, a meal usually includes soup, salad, and a main dish which often consists of rice and dried fish. This is always accompanied by one or two sambals.

For a gourmet Indonesian meal, steamed or boiled rice is always the centrepiece. This is accompanied by numerous dishes of beef, chicken, duck, goat, all kinds of seafood and vegetables. These can be boiled, grilled or roasted, steamed, stir or deep fried, and served with several kinds of relishes and sauces.

Different areas in the Archipelago offer their own distinctive dishes. In West Sumatra, the Minangkabau region is well-known for it's Padang spicy style food of Indian origin, featuring plenty of lamb curries and hot chilli. In this region of Indonesia, restaurants usually display cooked food, prepared in the style of Padang, on some 10 different plates and bowls in a glass box at the entrance. After visitors sit down to dine, the waiter brings a plate of rice, along with a plate of each of the dishes displayed, but the diners are only charged for the food they have eaten.

Javanese dishes features delicate grilled and steamed seafood, and Bali is famous for its tasty dishes, some cooked with pork - the only part of Indonesia where visitors can find this meat. There are two excellent Balinese dishes that a traveller should not miss. Bebek betutu, a delicious duck specialty, slowly baked in banana leaves together with various herbs and spices; and sateh lilit, made from minced prawns and fish. These are served with nasi kuning (yellow rice).

The Dutch ruled Indonesia, once the richest agricultural region in the world for 320 years. The Moluccas, a part of the Indonesian archipelago, were the original Spice Islands, suppling the entire world with black pepper, nutmeg, mace and cloves. These centuries of Dutch rule left an indelible mark on the country's cuisine.

They are responsible for the Rijsttafel (rice table) which originated with Dutch plantation owners who liked to sample selectively from Indonesian cuisine. It became a kind of tradition, and the Dutch because of their fondness for Rijsttafel, introduced it into the Netherlands. Today, in both Holland and Indonesia, the Rijsttafel is a real culinary pleasure.

Called a forerunner of the all-you-can-eat Chinese buffet, Rijsttafels, at times featuring more than a 100 dishes, are a great way to sample numerous Indonesian dishes in one meal.

From among the many dishes served are nasi kuning; loempia (egg rolls); sateh; perkedel (meatballs); sateh lilit; gado-gado; daging smoor (beef with soy sauce); babi ketjap (meat in soy sauce); kroepoek (shrimp toast), serundeng (fried coconut); roedjak manis (fruit in sweet sauce); and pisang goreng (fried banana); along with a number of sauces.

Rijsttafel is eaten by first placing a little of the hot rice in a soup bowl, then surrounding it with a little of the side dishes, as well as a small quantity of sambal on the edge of the plate to season the food. Each side dish has a special flavor of its own and, hence, one should not mix the side dishes with the rice because the fine taste of the side dishes will be lost.

For the uninitiated, the mini Rijsttafel, which we have prepared below, will be an exciting journey into the world of Indonesian food. For most of the recipes, I have substituted hard-to-find Indonesian ingredients with easy-to-find ingredients in most parts of the world.

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