Padang Roasted Chicken

Ingredients:
1 pc chicken meat
50 gram chilli
20 gram galangal
10 gram ginger
1 pc roasted turmeric
2 pcs lemongrass
5 pcs lime leaves
2 pcs lime
1 teaspoon salt

Cooking Method
1. Blended chilli, galangal, lemongrass, turmeric, lime leaves, ginger and salt
2. Rub to the chicken meat and let it stand for 15 minutes
3. Roasted chicken with small fire till browned
4. Served with hot rice and garbish with fresh tomato and cellery leaf

photo by Nurul Iman

Sayur Asam

Ingredients:
1 pc unripe corn
10 gr tablespoon ground nut
10 gr string bean. Sliced
10 gr melinjo
1 pc chokoes. Diced
1 teaspoon tamarind
1 knuckle galangal
1 pc bay leaves
10 pcs red chilli pepper
5 pcs pecan
6 pcs garlics
8 pcs shallot
1 pc tomato. Sliced
1 tablespoon palm sugar
1 teaspoon salt
500 ml water

Cooking Method:
1. Boiled galangal and bay leaves with 500 ml water
2. Pound pecan, garlics, shallot, red chilli pepper and salt
3. Add to the boiled water and stirred
4. Add unripe corn, melinjo, string bean, ground nut and chokoes
5. Seasoning with palm sugar, tomato and tamarind
6. Stirred and cooked well
7. Served with hot rice

Photo by leon

Nasi Kuning (Yellow Rice)

Ingredients:
1 cup rice (200 gr)
250 ml coconut milk
2 pcs bay leaves
1 pc lemon grass
1 pc turmeric
1 teaspoon salt
1 pc potato
2 pcs red chilli
1 pc garlic
1 pc shallot
peanut cripsy

Cooking method
1. Mix rice with coconut milk
2. Add bay leaves, leon grass, pounded turmeric and salt
3. Cooked well
4. Slice thinly potato and choped
5. Pound chilli, garlic and shallot
6 Fried potato till browned. Removed
7. Fried pounded chilli, garlic and shallot. Add the fried potato and sauted
8. Seasoning with salt and sugar. Cooked well till dry.
9. Serve yellow rice (nasi kuning) with fried potato and peanut cripsy
10. Garnish with slice thinly cucumber and tomato

photo by leon

Nasi Urap

Ingredients:
25 gram string bean
20 gram bean sprout
25 gram cabbage
30 gram yams leaf (daun ubi)
50 gram rasped young coconut
4 pcs red chilli
2 pcs garlics
2 pcs shallot
1/2 teaspoon salt
Palm sugar sufficient

Cooking Method:
1. Pounded garlics, shallot, chilli and salt
2. Sauted flavour till fragnant and add rasped young coconut
3. Seasoning with palm sugar and mixed well. Removed
4. Boiled string bean, bean sprout, cabbage, and yams leaf half done. Removed
5. Mixed fried young coconut with boiled vegetables
6. Garnish with complement such as fried chicken, balado egg, sliced cucumber and shrimp chips
7. Served with hot rice

photo by Nurul Iman

Mie Ayam Baso

Ingredients:
100 gram noodle
250 ml chicken broth
30 gram mustard green
3 pcs green onion
200 gram chicken meat
300 ml coconut milk
2 pcs meat ball (baso)
1 teaspoon sugar
Salt sufficient
1/2 teaspoon pepper powder

Cooking Method:
1. Soak noodle in hot water about 5 minutes or untill they have softened
2. Drain the noodle in a colander. Removed
3. For make the broth, boiled chicken broth and seasoning with sugar and salt.
4. Add chopped garlics to the broth and make it boiled
5. Add baso to the broth. Removed
6. Chopped meat chicken and boiled together with coconut milk. Seasoning with salt, sugar, pepper powder and garlic. Cooked well.
7. To serve Mie Ayam Baso, put softened noodle on the bowl
8. Pour meat chicken, chicken broth, boiled mustard green and baso
9. Served hot with soy sauce and chilli sauce

photo by Nurul Iman

Special Chicken Porridge

Ingredients:
250 gram rice
1 tablespoon salt
500 ml mineral water
500 ml chicken broth
20 gr fried chicken. Chopped
20 gr fried chicken liver. Chopped
20 gr ca kwe
20 gr fried soybean
2 pcs green onion. Minced
3 pcs celery. Minced
1 tablespoon soy sauce
Shrimp chips sufficient
Chilli sauce sufficient

Cooking Method:
1. Cooked rice with mineral water. Stirred well till become porridge
2. Add salt and cooked well. removed
3. To make broth, boiled chicken broth and add salt. Cooked till boil. removed
4. Pour porridge to the bowl
5. Add chopped fried chicken, fried chicken liver, fried soybean, celery and green onion
6. Served hot with chicken broth, ca kwe, soy sauce, chilli sauce and shrimp chips

photo by Nurul Iman

West Javanese Sayur Asem

Ingredients:
2 pcs sweet corn
100 gr melinjo fruit
100 gr long bean
200 gr young jackfruit. Cut 1 inch thick wash.
2 pcs chayote squash diced

Flavours:
5 pcs red chilli, thinly sliced
10 pcs shallots
1/2 teaspoon shrimp pasta
100 gr raw peanuts
2 pcs bay leaves
1 pc galangal
1 tablespoon palm sugar
1 teaspoon salt
2 tablespoon tamarind, soaked in 1/2 cup warm water, squeezed and strained to obtain juice

Cooking Method:
1. Put sweet corn, raw peanuts, young jackfruit, chayote squash and melinjo fruit in a small saucepan with water to cover. Bring to the boil, reduce heat, and simmer 10 minutes.
2. Blend garlics, shallot and shrimp pasta. Add to the boiled water.
3. Seasoning with salt, palm sugar, tamarind juiced.
4. Add red chilli, galangal and bay leaves
5. Stirred and cooked well.
6. Served hot

photo by Atik Lestari

Vegetables Gado-gado

Ingredients:
10 gr morning glory (kangkung)
10 gr long bean
10 gr cucumber
10 gr beansprouts
2 pcs tofu
2 pcs soy bean cake (tempe)
1 pc egg
1 pc steamed rice cake (lontong)

Flavours:
1/2 pc garlics
3 pcs chilli pepper
25 gr palm sugar
1/2 teaspoon tamarind
1 teaspoon salt
1/2 teaspoon shrimp paste
100 roasted peanuts (crushed)

Cooking Method:
1. Boil the morning glory, long bean, beansprout and egg. Drain well and removed.
2. Fry tofu and soy bean cake. Sliced.
3. Blend all the flavours and add the water
4. Serve on the plate all vegetables with tofu, soy bean cake and sliced lontong
5. Pour the peanuts dressing on the top
6. Garnish with half an egg and prawn crackers

photo by Tri Indaryani

Chicken Satay Peanut Sauce

Ingredients:
600 gr chicken meat cubed
150 gr meat fat chicken cubed
4 tablespoons vegetables oil
50 ml water
4 tablespoons soy sauce
8 tablespoons penaut oil
Wooden skewer
1 cucumber diced
1 pc carrot diced
1 pc lemon orange sliced
1 ps shallot sliced

Flavours:
5 pcs red chillies, boiled
10 pcs chilli peppers
100 gr fried peanuts
2 tablespoon brown sugar
2 pcs garlics
5 pcs pecans
1 teaspoon salt

Cooking Method:
1. Blend all flavours and sauteed.
2. Add the water and stirred till little oily. Removed
3. In a medium bowl, mix soy sauce and marinade along to chicken meat and let it stand for 15 minutes.
4. Thread chicken onto skewers. Cook on the prepared grill 5 minutes per side, until chicken is no longer pink and juices run clear.
4. Serve with the peanut butter sauce
5. Garnish with chilli pepper and shallot sliced.

photo by Atik Lestari

Thailand Crabs Green Chilli

Ingredients:
100 gr fresh crab
200 ml coconut milk
Flavours:
40 gr red chilli
50 gr green chilli
1 pc brown onion
50 gr garlics
100 ml vegetables oil
1 teaspoon salt
50 ml lime juice

Cooking Method:
1. Clean and rub the crabs with lime juice and let it stand for 30 minutes
2. Blend chilli and garlics. Sauteed in frypan
3. Add the sliced brown onion and stirred well
4. Add the coconut milk along with salt
5. Add the crab and cooked till the coconut milk thickens
6. Garnish with celery leaves and serve hot

* Photo by Nurul Iman

Nian Nian You Yu

Ingredients:
1000 gr fresh fish
1 pc sweet mangoe
1 pc brown onion
2 pcs red chilli
10 ml lime juice
100 ml vegetables oil

For Sauce:
3 tablespoon sugar
1 teaspoon salt
20 gram maizena powder
50 ml water

Cooking Method:
1. Rub the fish with lime juice and let it stand for 20 minutes
2. Fry the fish with hot vegetables oil. Removed.
3. Cut the brown onion, red chilli and sweet mango. Sauteed on the frypan.
4. Add the water and sugar. Cooked till boil
5. Pour the maizena powder and stimmer till viscously
6. Removed and pour on the top of fried fish
7. Garnish with celery leaves
8. Serve hot

* photo by Nurul Iman

Bekakak Garut Chicken

Ingredients:
800 gram chicken meat
20 ml vegetables oil
500 ml coconut water
Favour:
15 pcs shallots (sliced)
12 pcs garlics (sliced)
2 pcs lemon leaves
1 pc brown onion
1 pc lemongrass
1 tablespoon coriander powder
1/2 teaspoon caraway powder
1/2 teaspoon pepper powder
1/2 teaspoon nutmeg
1 teaspoon salt
1 tablespoon sugar

Cooking Method
1. Heat the frypan and fry vegetables oil
2. Sauteed shallot, garlic, brwon onion, lemon leaves and lemongrass. Stirred well.
3. Add the powder of coriander, caraway, pepper and nutmeg.
4. Pour salt and sugar. Stirred well.
5. Add the chicken meat and pour the coconut water.
6. Simmer till the chicken is cooked
7. Removed and let the chicken cool
8. Fry the chicken with hot vegetables oil till spicy.
9. Serve with rice and chilli sauce

photo by Aprizal