Ikan Bakar Colo Dabu Dabu

And one more dish from the Maluku. Which is made from fish.  So lets cook























Ingredients:

• 1 (± 1kg) baronang fish, can be replaced with mackerel, grouper, snapper.
• 1 tsp salt
• 1½ tbsp lemon juice
• 1 tsp ginger
• 1 tbsp cooking oil

Dabu-Dabu Sambal:

• 10 pieces of chili red / green, thinly sliced
• 3 green tomatoes, diced
• 4 shallots, sliced
• 1 tsp salt
• ½ tsp sugar
• 1 tablespoon lemon juice
• 20 basil leaves, sliced
• 1½ tablespoons cooking oil

How To Make:

• Prepare and preheat the grill first.
• Clean the fish, remove the gills and entrails.
• After that create some deep cutouts on both sides of the fish to the bone.
• Sprinkle with salt, lemon juice and ginger water, put the fish in the refrigerator, let stand for ± 15 minutes.

Dabu-Dabu sambal:

• mix all ingredients in a bowl, store in the refrigerator before serving.
• Burning fish: fish basting with cooking oil and then drain the oil until no longer drips.
• Place fish on grill wire that has been spread with oil, then bake until one of the mature side.
• Turn fish, grilled one of the other side until cooked, then roasted in a row and the back of his head.
• The fish was cooked when the sap is no longer comes out.
• Serve with sauce Dabu Dabu. Don't Forget Warm rice.. hm..like it

Read more »

Nasi Lapola

This one had rice dishes typical of the Maluku Cuisine, Ok lets cook.

Ingredients:

• 250 grams of Tolo beans, wash, soak overnight
• 600 ml of water
• 1 pandan leaves, torn
• 500 g of rice, wash, wash
• 1 coconut rather young, clean husk, shredded lengthwise
• salt to taste

How To Make:

• Boil beans until tender and dries. Lift.
• Boil water and pandan leaves. Add rice and cook over low heat until the liquid is absorbed.
• Mix dough boiled rice with tolo beans, grated coconut and salt. Mix well.
• Move in a steamer, steamed about ± 30 minutes until done. Lift.
• While heat while stirring gently fanned so be fluffier rice.

This is Tolo beans

Read more »

ULANG-ULANG (Maluku's Fress Salad)

This is a typical salad from Maluku. taste fresh and delicious. let's make it.

Ingredients:

• 2 pieces of cucumber, thinly sliced
• 1 piece of eggplant, thinly sliced
• 1 piece parai young, thin slices, squeeze with salt
• 75 grams of beans, thinly sliced
• 75 g bean sprouts, exhaust tail
• 1 handful basil leaves
• 50 cc of lime juice
• 2 tablespoons granulated sugar

Seasoning mashed:

• 7 red chilies
• 5 pieces of cayenne pepper
• 3 spring onions
• 2 tsp shrimp paste fried
• 1 tsp salt
• 50 g walnuts, toasted

How To Make:

• Combine seasoning paste, lime juice, and sugar. stir well
• Add cucumbers, beans, eggplant, bean sprouts, young parai, and basil.
• Stir well. Let stand for ± 15 minutes. Ready to serve.

This is parai or we Call it "Pare". Taste bitter, But if you soak with salt, the bitterness is reduced.

Read more »

PAPEDA

Papeda is sago porridge. chewy texture which is the typical food of eastern Indonesia, particularly in Papua and Maluku. Sago has become such a staple food and supposedly better nutritional content of rice. Because it is likely to bargain, papeda usually served with fish sauce spicy sour sauce yellow or rich enough flavor. 

How to make papeda not so difficult. Here is the recipe:Ingredients:

    Sago flour 100 gr
    Water 1000cc
    Salt 1/2 tsp
    Sugar 1/2 tspHow to make:

•  Partially thawed corn starch with water, approximately 300 cc. Add salt and sugar too.
• Boil remaining water (700 cc) to a boil.
• Pour boiling water into a dough sago flour slowly while stirring, stirring until evenly cooked sago.
• Signs ripe sago is warnaya become translucent white. If maturation is not evenly distributed, sago dough can be cooked briefly over low heat, stirring constantly.
• Once maturation has been uneven, immediately lift sago and serve warm. When cool textures and tastes can change.
•  Serve with fish papeda yellow sauce and sauteed vegetables (kale or flowers usually papaya).

 like this

Read more »

Sambal Papaya

hm .. let's discuss a variety of typical Indonesian Sambal again. and now we are using something different. That is papaya fruit.
 
let's make
 
ingredients:

•      1 piece of raw papaya, ± 400 g, peeled, roughly shaved
•      1 tsp salt, to squeeze papaya
•      2 tablespoons oil, for sauteing
•      5 pieces of red onion, thinly sliced
•      3 cloves garlic, thinly sliced
•      30 walnuts, peeled, roughly chopped
•      salt to taste
•      ½ tsp roasted shrimp paste
•      ½ teaspoon pepper
•      2 cm galangal, crushed

How to Make:

•      Mix the papaya with salt, then knead until limp. wash clean.
•      Heat oil, saute onion, garlic until fragrant. Enter papaya, stir until wilted.
•      Add walnuts, salt, shrimp paste, pepper and galangal. Cook until done. Lift.
•      Serve with hot rice

Read more »

Acar kuning

let's jump to the Maluku. Indonesian province comprising beautiful islands. the cuisine is not less beautiful and delicious. The cuisine is one of the Acar Kuning.hm.. the fresh dishes. Let cook
 
Ingredients :
150 g Rebung, sliced ​​, boiled briefly
2 pieces of cucumber , cut into 1 x 3 cm , 
set  aside the seeds
100 g of young winged bean , cut into 2 cm
½ pineapple , peeled , cut into 2 cm
10 pieces of red onion kecl
3 pieces of red pepper , cut into 1 cm
1 tbsp sugar
½ tsp vinegar
2 salam leaves 
2 tablespoons oil , for sauteing

Blend the spices :
    6 pieces of red onion
    4 garlic
    3 cm turmeric
    salt to taste
    ½ tsp roasted (terasi) shrimp paste
    1 cm ginger
    1 cm galangal
    20 grain walnut , peeled
How to Make :

1.     Heat oil , saute ground spices until fragrant .
2.     Add salam leaves and sugar . Give a little water . Allow it to boil .
3.     Enter Rebung, mentium , winged bean, and pineapple . Cook until the vegetables wilt
4.     Add onion and red pepper . Lift , add vinegar .
5.     Serve with warm rice.

This is Rebung

 

 

Read more »