JADAH TEMPE

One more richness of Indonesian cuisine, from Yogyakarta, the name of this delicious food is Jadah Tempe.
Jadah tempe is a simple meal on the slopes of Merapi precisely in Kaliurang. This food is simple combination, That is Jadah with Tempe Bacem . Jadah is a food substitute for rice to accompany Tempe bacem and the taste is different. Chewy and sweet spices

In the area of ​​Kaliurang, typical food sold at a price below 10 Rupiah. The atmosphere of the cool mountain air make this food is so suited to be enjoyed.


Ingredients 

• 400 grams of glutinous rice, soaked for 2 hours
• 75 ml of hot water
• 200 grams of coconut, remove the epidermis (skin brown), and shredded
• 1 teaspoon salt

Complementary

• Tempe bacem (klik here for the receip)
•  cayenne pepper to taste

How to Make 

• Wash the glutinous rice thoroughly, then drain. Steamed sticky rice until half cooked, lift, and move in another container. Further stirring with hot water until the water runs absorbed by the sticky rice. Put grated coconut and salt. Stir, then steamed until cooked, and lift.
• Remove the sticky glutionous rice that has been cooked out of the steamer, Mash while still hot to be smooth and sticky. Take about 2 tablespoons, make a round shape, then flaked thickness of approximately 1 1/2 cm and set aside (the form can adjust to taste).
• Serve : Put some Jadah and Tempe Bacem the plate. Serve with cayenne pepper and enjoy.

enjoy Jadah Tempe in Kaliurang is Beutifull sensation

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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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SAMBAL KRECEK

Krecek is the designation for KERUPUK (crackers) made from cow skin, goat or buffalo skin. krecek
taste is very distinctive. Crispy savory and if cooked into a Sambal taste is going to turn into a soft and chewy texture. and here's the recipe.









Ingredients

• 200 g krecek 
• 200 ml of the diluted coconut milk ½ coconut
• 2 tbsp oil for frying
• 5 large red chilies, thinly sliced
• 5 cm galangal, crushed
• 2 bay leaves
• 2 tsp salt
• 1 tablespoon brown sugar comb
• 300 ml coconut milk from coconut ½
• 50 g of red cayenne pepper, discard the stems

Puree chili sauce:

• 20 pieces of red chili sauce
• 10 curly red chilies
• 4 red onions
• 3 cloves of garlic
• 2 large red chilies
• 2 tablespoonsTerasi (shrimp paste)

How To Make:

• Heat oil, saute ground spices, red chilli, galangal, and bay leaves until fragrant.
• Season with salt and brown sugar. Pour coconut milk. Cook until boiling.
• Enter krecek and red chili sauce. Cook until broth is absorbed. Lift. Serve.

This is Krecek (skin Buffalo/Cow Crackers)

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Tempe Tahu Bacem ( Fermented Tofu and Tempeh )

Bacem is a way to preserve food processing products in Yogyakarta. Bacem means soaked in sugar or salt water in order to be durable foodstuffs. And usually yogya people  like making Tempe and Tofu for bacem.It was delicious and savory


So Let's Make it

Ingredients:

4 cut Tofu size 5 x 5 x 2 cm or according to taste
4 slices of tempeh size of 5 x 5 x 2 cm or according to taste

Seasoning:

1 tablespoon coriander, puree
3 cloves garlic, crushed
6 spring onions, puree
1 tamarind
2 tablespoons brown sugar
salt to taste
4 Daun Salam (bay leaves)
2 cm galangal, crushed
Coconut water taste

How to make:

• Enter tofu, tempeh and All Seasoning to the pan.
• Give the  coconut water. Cook over low heat until coconut Water Dried. (may be one our ore more),
• After that You can fry it in hot oil until lightly browned,And Tofu an Tempeh Bacem is Done.
• Serve with warm Rice and Sambal Terasi (Sauce of Indonesia) or Chilli Sauce.
• if you want to cook it the next time. you can save it. and fry it later.

If you can't find Tempeh or tofu, you can use Chicken or egg to Make Bacem. 

And This is one portion of Tempeh and Tofu Bacem, with warm Rice,slice cucumber, kemangi (Basil leave), and Sambal Terasi. I'm hungry...

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Ayam Bacem ( Chicken Bacem)

let's cook a delicious chicken from Yogyakarta. That is Ayam bacem.

Ingridients:

• 1 kg chicken, cut and clean 
• 2 cm galangal, crushed 
• 2 eyes tamarind 
• 3 salam leaves 
• 600 ml of coconut water 
• 1 teaspoon soy sauce 
• 1 stalk lemongrass crushed 

Seasoning mashed:

• 4 red onions 
• 3 cloves garlic 
• 1 tsp coriander 
• 2 hazelnut 
• 2 tablespoons brown sugar 
• 1 teaspoon salt 

How to make:

• Mix the coconut milk, soy sauce, tamarind, spices, galangal, lemon grass and salam leaf in a saucepan and mix well. 
• Add chicken, stir, and cook on the stove until cooked and water shrinkage. 
• Remove and set aside. 
• Fried chicken until brown, Serve with warm rice and Sambal.

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Opor Ayam (chicken opor)

This dish is a dish that will always be present when Eid day arrives later. This cuisine fry the coconut milk with spices. the basic ingredients of chicken. It was savory and delicious. and is very well suited to Ketupat which is one dish Eid

Ingredients:

1 chicken, cut into 8 pieces
3 tablespoons cooking oil
3 cm galangal, crushed
3 stalks lemongrass, crushed
3 sheets of orange leaves
4 bay leaves
600 ml of liquid milk
Sliced ​​1 tablespoon brown sugar
300 ml thick coconut milk
½ teaspoon tamarind, dissolved in hot water
2 tbsp fried onions

Spices:
8 red onions
6 cloves of garlic
1 tablespoon coriander, toasted
½ tsp cumin
½ tsp pepper grains
2 cm ginger
4 pieces of hazelnut, toasted ++
2 tsp salt


How to make:

Saute the mashed with spices galangal, lemongrass, lime leaves, and bay leaves until fragrant. Add chicken, stir until it changes color.
Give liquid coconut milk and brown sugar, and cook until the chicken is half cooked.
Enter the thick coconut milk and tamarind water, reduce the heat.
Cook while stirring occasionally until boiling and the chicken is cooked.
Remove and serve with a sprinkling of fried onions.

this is Ketupat


Indonesian people allways enjoy Opor Ayam with Ketupat together with family or friends like this in lebaran

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