MENDOL TEMPE

This dish precisely from Malang, East Java. This dish is simple but tastes very delicious. fits perfectly with warm rice. and very easy to make it.

So lets make it



Ingredients / spices:

• 300 grams of tempeh, steamed, mashed rough
• 1 tablespoonleeks , finely sliced thiny
• 2 lime leaves, finely sliced thiny
• 1/2 tablespoon salt
• 1/2 teaspoon sugar
• oil for frying

Ground Spices:

• 3 red onions
• 2  garlic
• 1/4 teaspoon coriander
• 1 cm kencur
• 2 pieces of red chili sauce

How to make

• Combine tempeh, spices, salt, and sugar. Add the leek slices and slices of orange leaves. Stir well.
• Make Flat oval shape. 
• Fried in oil until golden brown (medium heat)
• Serve and You can enjoy for snack to with chily sauce or mayonise

This is kencur (spices root of indonesia)

Read more »

PELEMAK BOH MANOK

Pelemak boh manok is a traditional dish from Aceh. The main ingredient eggs cooked in a savory coconut milk, Salam Koja leaves which makes having a fragrance that can not be replaced.

So let's make it

Ingredients :

• 1,500 ml coconut milk from 1 coconut
• 7 red onions, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 cm ginger, crushed
• 2 pieces Asam Sunti (you can use Tamarind)
• 10 pieces Salam Koja Leaves
• 1 teaspoon coriander powder
• 2 cm turmeric, puree
• 5 large green chilies, split the two parts
• 3 leeks cut into 1 cm
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 8 eggs

How to make 

• Boil the coconut milk, onion, garlic, ginger, Asam sunti, Salam Koja leaves, coriander powder and turmeric, stirring until boil and fragrant. (low heat)
• Enter the green chili. Stir. Add salt and sugar. Stir well.
• Break the eggs one bye one. cover. cook until cooked
• Oven cover, enter leeks. 
• Serve

This is daun salam koja (curry leaves)

This is Asam sunti

Read more »

NASI GORENG JAWA(FRIED RICE EAST JAVA)

Who does not love fried rice ?. This food is so popular today. not only in Indonesia, in the whole world now, food has become the identity of Indonesia. And this time we are now discussing about the fried rice is slightly different than before. Name is  NASI GORENG JAWA(FRIED RICE EAST JAVA) . Very easy to make it and taste so good

So lets Make it






Ingredients:

• 1000 grams of cold white rice
• 4 tablespoons of cooking oil
• 400 grams of beef slice thiny
• 4 tablespoons soy sauce
• 200 grams shrimp, peeled (remove shell)
• 3 tablespoons water

Seasoning:

• 1 teaspoon sugar
• 2 teaspoons coriander
• 12 pieces of little onion
• 6  garlic
• 2 teaspoons Terasi (shrimp paste)
• 8 red chilies
• 2 teaspoons salt

How To Make

• Heat oil and saute ground spices until fragrant.
• Enter the 3 tablespoons of water and soy sauce and mix well
• Add the meat and shrimp and stir again while
• Add the rice and continue stirring, stirring until smooth overall.
• Serving dish 
• you can Add fried egg, cucumber and kerupuk udang (shrimp crackers)

Now we need drink.Es timun Serut (klik here for receip) 

Read more »

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

Read more »

BIHUN GONGSO PEDAS (Spicy Corn noodle )

For you fans of spicy. This dish is suitable for you. Bihun gongso Mercon. Guaranteed spicy taste, very spicy and make you never forget the taste

hm...I love this dish. because the Indonesian people would never want to miss the spicy flavor. And that is me.  lover of spicy.

So let's make it

Ingredients:

• 3 tablespoons cooking oil
• 4  garlic, minced
• 100 g ground beef
• 4 pieces of sausage, thinly sliced
• 400 g of Bihun (corn noodle), pour boiling hot water, lift 5 minute or until soft and drain
• 100 g cabbage, sliced thiny
• 10 pieces of red cayenne pepper, cut into 4 parts

Seasoning:

• 2 tablespoons fish sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon crushed dried chili

Complement:

• Kerupuk (Indonesian crackers)
• Acar (Indonesian pickles)

How To Make:

• Saute garlic until Fragrant
• Enter the ground beef and sausage, stirring until it changes color.
• Add seasoning, stir. and mix well
• Put cabbage, cayenne paper and Bihun (corn noodles), stir until well blended  Lift.
• Serve hot with kerupuk and Acar
• Enjoy it

That is Bihun (corn noodles)

Read more »

SOSIS SOLO

This one dish, comes from the Solo town. Solo is the city where the president of Indonesia today come from. And this is a special dish from our president's hometown of Solo city is named Sosis Solo (sausage solo).
Sosis Solo (Sausage solo) is not shaped like a sausage in general. Sosis Solo (Sausage Solo) just a special designation for a chicken dish wrapped in an omelet and Shape like sausage.
Sausage solo, is a simple dish, but taste very delicious. It so ideal dish to enjoying with family or friends at Quality time.
This dish can be used as a snack or side dish to accompany rice. savory taste, delicious.

Ingredients

• 8 eggs
• Coconut milk 150 ml of 1/2 coconuts
• Salt to taste 
• Margarine 1 tablespoon
• 250 grams of minced meat (you can use chicken or beef)
• 2 eggs, beaten off 
• Cooking oil 1 tbsp 

Ground Spices:

• 6 little Onion 
• 3  garlic 
• 1/2 tsp Coriander 
• 1/4 tsp Cumin 
• 2 Pecan, toasted 
• 1 teaspoon sugar
• Salt to taste 

How to Make

• Skin: Beat 8 eggs and salt, pour coconut milk gradually while stirring until blended. Heat a little margarine. Make thiny omelete.
• Saute Ground spices until fragrant. 
• Mix the Meat, ground spices  and 2 beaten of eggs. Stir well.
• Take a piece of omelet, put 2 tablespoons of  meat dough. Roll resembles the shape of the spring rolls.
• Steam until cooked. 
• Serve with chili sauce.

serve with Bandrek (klik here for receip)

Read more »

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

Read more »