LUPIS (LUPIS CAKE)

This is  legendary Indonesian traditional cakes, LUPIS.  This cake has existed since the days of the kings and now a confectionary which is difficult to be found in Indonesia.
This cake has no taste, just little chewy texture, And when it is mixed with the sauce of brown sugar and little bit  with grated coconut. it taste amazing.

So Let make it



Ingredients:

• 300 grams of glutinous rice, soak 1 hour, drain
• ½ tablespoon whiting
• ½ coconut and a half old, peeled, grated rough
• 2 pieces of pandan leaves
• ¼ teaspoon salt
• banana leaves and bamboo rope to wrap and tie

Sauce

• 400 grams of brown sugar, fine comb
• 250 ml of water
• 2 pieces of pandan leaves

How to make:

• Enter whiting water into the glutinous rice and mix well. Take a piece of banana leaf, make cone shape and enter the glutinous rice into banana leaf.
• Wrap one cone cover leaves, cover with the other strands of bamboo and tie with string. Boil in boiling water for up to 5 hours and mature.
• Boil sugar, water and pandan leaves until thick, remove from heat and strain.
• Steamed grated coconut, pandan leaves and salt for 15 minutes. 
• open wrap of lupis and serve  with grated coconut an pour brown sugar sauce on the top.
• enjoy it

In Indonesia. Lupis have many friend, like this 

You can choosee Manything to accompany LUPIS

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KERING TEMPE/ABON TEMPE

This dish has a variety of names in Indonesia. Some call Abon tempe (Shredded tempeh), then Kering Tempe (dried tempeh), or other. Like chips, but not chips. It was sweet, savory and crunchy. Hm..So thi is a Receip.








Ingredients:

• 300 grams of tempeh, sliced ​​thin, fried dry
• 1 tablespoon fried onion
• 2 large green chilies, sliced ​​oblique, fried
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 25 grams of sugar
• 25 ml of water
• 1 tablespoon tamarind water 1/2 teaspoon of tamarind dissolved in 2 tablespoons water
• 1 tablespoon oil for frying

Mashed/Ground Spices:

• 4 chilies 
• 4 red onions
• 2 cloves of garlic

How to make  :

• Heat cooking oil. then you saute ground spices until fragrant smell.
• Then you enter the salt, pepper, sugar, and water. Cook until thickened and add tamarind water, stir.
• Lastly.  enter tempeh and fried onion, and green chili fries. Stir everything and then you lift. Dried green chili tempeh is ready to be served.

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BEBALUNG

Bebalung is one of Indonesian dishes, especially from the island of Lombok, which has a deliciously fresh and tasty. It is suitable in all rooms when winter arrives. It takes a bit of a struggle to make it. Need patience, and a long time too cooking the dish. But it's ok. We see later on the end result, we will never be able to stop eating this dish. We want more and more :) .. ok this recipe.

 Ingredients: 

• 500 gram ribs. slice
• 800 ml of water 
• 3 cm turmeric, crushed 
• 3 cm galangal, crushed 
• 2 Tamarind fruits , crushed 
• 20 grams of yo tamarind leaves
•  2 garlic, crushed
•  salt to taste. 

How to make:

• Boil water, boiled ribs until tender in a covered pot over low heat with all spices (4 ho ur-5 Hour) until cooked.
•  serve with warm rice. 

Very important Spice for this dish. Its make the dish to be fresh.  We call "Asam" (tamarind Fruits)

And this is Tamarind leaves. We use too, for this dish.

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PELALALAH TAHU TEMPE

Pelalah tahu dan tempe (tofu and tempeh) is Soup of Coconut milk with Seasoned. Shaped like curry, but the taste will find not too spicy. just found the savory taste of coconut milk and a delicious of Spices.
Pelalah tahu tempe generally made using meat or chicken. But in Lombok cuisine. Pelalah more use tofu and tempeh. And this the recipe.


 









Ingredients.

• 200 grams tempeh, cut into cubes
• 250 grams of tofu, cut into cubes
• 4 tablespoons oil for frying
• 400 ml thick Santal
• salt to taste

Puree/mashed seasoning

• 8 red onions
• 6 cloves of garlic
• 4 cm turmeric
• 5 grains hazelnut
• 3 cm galangal
• 1 tablespoon shrimp paste
• 2 tomatoes
• Sliced 2 tablespoons brown sugar
• 1 tablespoon salt

How To Make

• fried tofu and tempeh until golden brown and set aside.
• Heat oil. Fry seasoning until fragrant.
• pour coconut milk, cook over low heat, and stir. cook until boiling
•  add the tofu and tempeh, cook briefly. and serve with hot rice.

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Serebuk/Urap (mix Vegetable)

Serebuk is a dish made of various vegetables mixed with grated coconut. Taste is spicy and savory. In Indonesia, serebuk also Called "Urap".  And many versions making this dish. and this is one of them

Ingredients:

100 grams long beans, cut into 2 cm, boiled
100 grams cabbage, cut into thin sliced, boiled
150 grams of bean sprouts, roots discarded, soaked in warm water
100 grams of spinach, boiled
200 grams of grated coconut


Seasoning/Spices:

4 red chilies, Fried
2 cloves of garlic, Fried
3 red Onion, Fried
1 1/4 teaspoon salt
2 teaspoons brown sugar
1/2 Teaspoon Terasi (Shrimp paste), fried.


How to make :

• Mashed Chillies, salt and Terasi (you can Skip Terasi. if you Can't find it)
• Add Garlic,onion, and brow sugar. mashed again
• Mix Spices with gratet coconut.
• Mix beans, cabbage, sprouts, spinach, and coconut grated. Stir well.
• And Done.
• Serve with warm rice,and fried chicken.

Don't forget to mashed our spices with this Indonesian Unique Tools. We Call it. "Cobek"

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Rujak Tahu (Tofu Salad)

I like Tofu. Taste is soft and savory. Moreover, served warm and spiced like our recipes this one. Rujak Tahu (Tofu salad) the savory snacks from Indonesia.








Let's make it. It's so Easy

Ingredients:
2 pieces (900g) white Tofu,slice
oil

Spices:
2 tsp salt
3 cloves of garlic, fried
5 red chilies, fried
100 g Palm sugar
and Water to taste
Terasi (Shrimp paste) to taste, fried


How to make:

• Fried tofu until Golden Brown.
• Mashed red chilies, salt, terasi.(if you can't found Terasi, you can Skip it, or Change with soy sauce)
• Add garlic, and mashed.
• Add Palm Sugar and Mashed.
• Add Water.Mix Well
• Take the Fried tofu. And Pour with Sauces.
• Serve Warm.

This Terasi (Shrimp Paste)

And This one. a unique tools to mashed our Spices. We Call it "Cobek"

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Pelecing Kangkung

Pelecing kangkung is a local Lombok recipes which is the local specialty . Plecing Kangkung Lombok we categorize these into regional cuisine of Indonesia. Pelecing Kangkung Lombok is like a salad from Indonesia and tastes spicy and very fresh
 
Ingredients
A bunch of Kangkung
Curly chilli to taste 
Cayenne pepper to taste
Terasi (Paste of Shrimp/Seafood)
Tomato 2 pieces 
2-3 grain orange limau
salt to taste
4 cup Water 
How to Make :

    Discard the root Kangkung, than wash it.
    Heat to boiling water and a pinch of salt . enter Kangkung
    Wait about 2 minutes until the Kangkung is tender,and remove from heat.
    Immediately Soak in ice water so that the colors remain fresh greens (just 10 minutes ), then drain again .

Sambel plecing (pelecing Sauce) :

1.     Grilled Terasi (shrimp paste) until fragrant. Lift .
2.     Mashed, cayenne pepper , chili curly , Terasi , a little salt
3.     Add tomato. mix well .
4.    Add squeeze limau. mix
5.     Put kangku to the sauce and stir 
6.     Done , serve with fried tofu or tempe and delicious hot rice .

This is Kangkung
  
This is Terasi 



This is limau (little lemon)

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Pelecing Ayam (Chicken Pelecing)

Pelecing Ayam is a dish typical of Lombok . Made this chicken dish has a spicy and sour flavors . Curious about the taste ?

Soo let make its

Ingredients Chicken pelecing : 
1 medium-sized young chicken
4 tablespoons of cooking oil , 
3 pieces limau,

Spices that are :
4 pieces Garlic , 
9 pieces of red chili , 
5-10 Cayenne pepper fruit , 
1/2 teaspoon Terasi cooked , 
Salt 
Sugar

How to make 

1. Clean the chicken , remove the sides of the chest and stomach contents if it is still there .
2. Spread the chicken body ( bekakak shape ) , with a bamboo skewer .
3. Grilled chicken over coals / charcoal until cooked . Lift .
4. Mix the ground spices , cooking oil and 3 fruit juice limau juice and stir well .
5. Brush the chicken with the spice mixture until blended smooth . Bake until chicken while smeared with dried seasonings and pervasive . Remove and serve warm chicken pelecing .
6. Serve with white rice

This is Terasi (shrimp/seafood paste)



This is Limau (a little lemon from indonesia)

 

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