Rendang

RENDANG is one of the typical foods from Padang (West Sumatra), Rendang is a made from beef, which are given spices. Let's cooked rendang.

Materials that are required:
• 500 grs beef (without fat)
• coconut milk made from 1 grated coconuts
• 2 table spoon dried grate coconut / fried (without oil) granted coconut
• 1 stem of Citronella
• 3 sheets of orange leaves
• 1 sheet of turmeric leaves
• 1 cinnamon
• 4 pcs clove

mashed below material spices become seasoning
• ginger
• galingale
• 1 tsp pepper
• 3 pcs onion
• 3 pcs garlic
• Coriander at sufficiently
• Candlenut

How to make:
1. Cuts the beef as a cube
2. Stir-fry the above seasoning till cooked, add lime leaves, cinnamon, and clove
3. Enter the beef and mixed
4. Add coconut milk from 1 grated coconut
5. Enter dried grate coconut and cook until the meat tender and the sauce reduced

Rendah has ready

Lapis Daging Semur

One of the favorite dishes of the Indonesian population is the "LAPIS DAGING SEMUR" that comes from the region of Central Java

Ingredients:
500 grs of meat (filet)
500 ml of water
2 tbsp of butter/margarine
2 tbsp of sweet soy sauce
1 tsp of vinegar for cook
2 pcs of tomatoes and slice
1 pcs of egg

mix and refined below spices :
3 cloves of garlic
6 cloves of onion
3 pcs of hazelnut
1/2 tsp of pepper

How to make:

1. Cut meat/filet with crosswise fiber, thickness 0.5 cm, knocks in order to tender then bedraggling with refined spices and eggs. Aside.
2. Heat the butter/margarine the fried the meat till to brown color.
3. Add water, tomatoes, vinegar, sweet soy sauce and cooking until meat is tender and sauce become a little.
4. Serve with sambal terasi (sauce made with blachen/hard shrimp paste)

This menu just for 6 people

Karedok

Karedok is food from Bandung (West Java), which is made from raw vegetables and peanut flavor.

The materials needed as follows:

• 100 grams of cabbage washed and thinly sliced
• 100 grs of bean sprouts
• 100 grs of string beans and cut to piece around 1 cm
• 1 pcs of circle eggplant and cut into small
• 50 grs of cucumber cut to piece around 1 – 2 mm
• basil leaves
• Crackers

For peanut flavor:

• 2 pcs of red pepper
• 3 pcs of cayenne
• Salt as adequate
• 50 grs of palm sugar
• A bit baked Terasi (Blachen = hard shrimp paste).
• 2 cm of greater galingale
• 150 grs of peanut that mashed
• 100 cc of warm water

Mixed and mashed all above materials for peanut flavoring and then scrambled till flatten

How to make:
1. Add together above raw vegetable and take bath with peanut flavor.
2. Serve on plates and add crackers.

NASI TIMBEL

Nasi Timbel (Rice Timbel) is typical of Sunda (West Java) food, who presented with lalapan, sambal terasi, and pepes Ikan Mas (Goldfish wrapped in a banana leaf and roasted).
Timbel (in Sunda Language) with the meaning "Bekal" in Indonesian ( “Bekal” means “Supplies” in English), Histories, the farmers before going to rice field or farm always bring the supplies of rice with wrapped by banana leaf and completed with a side dish for lunch, therefore recognizing of Nasi Timbel.

Ingredients:
• 300 grs of hot rice
• 2 pieces of banana leaves

How to make:
Banana leaves to be stacked become one and put the hot rice in over with averaging then fold the long both sides to the middle and rolling glue.

Said dish of LALAPAN (dish of vegetables)
Lalapan can dish by cooked or raw.
Contain of cooked lalapan are pumpkin, leafy vegetable, spinach, string bean/chickpea and then boiled.
Contain of raw lalapan are eggplant, cabbage, string beans, basil, tomatoes and cucumber.

Side disch of SAMBAL TERASI (sauce made with blachen/hard shrimp paste)

Ingredients:
• 5 pieces of red curls chili
• 2 pieces of cayenne
• 1 teaspoon of baked/fried "terasi" (blachen/hard shrimp paste)
• 1 teaspoon of brown sugar
• 1 piece of small tomato
• 1 piece of lime
• Salt as adequate.

How to make raw sambal terasi:
Refined red curls chili, cayenne, shrimp paste, brown sugar, salt and tomato. But do not be too smooth, then add lime essence.
How to make cooked sambal terasi:
Steam red chili and tomatoes to wilt, lift and then refined add the shrimp paste, salt and lime essence.

Side disch of PEPES KUNING IKAN MAS (Goldfish wrapped with yellow spices in a banana leaf and roasted)
Ingredients:
• 4 pieces of goldfish
• Salt as adequate
• Lime gist
• 6 cloves of onion
• 3 cloves of garlic
• 3 cloves of hazelnut
• Turmeric
•1 pieces tomato
• basilleaves
• 2 stem of onions leaf
• Red chili
• Banana leaves for wrap

How to make Pepes Kuning Ikan Mas:

1. Clean the fish, remove scales of fish and fish gills, and let there intact. Smear the fish with salt and lemon essence then let during 15 minutes.
2. Refine the onion, garlic, turmeric and hazelnut, and then mix with slice of tomato, basil, onions and chili. Spice was ready.
3. Take adequate banana leaves, put the fish and smear with a mixture of spices, then wrapped and steamed until cooked.

* Nasi timbel ready for serve completed with side dish

NASI KUNING

The majority of Indonesia's populations consume rice as a staple food.
The rice can also be used in the practice rituals tradition, therefore rice is an important in the daily life of the Indonesian people.
Dishes of rice complete with a side dish have known to foreign countries, such as NASI KUNING. ("Nasi Kuning" means "Yelow Rice" in English)

Nasi Kuning is made from rice mixed with allspices of Indonesia typical, and usually prepared for the event Anniversary, Festival, practice rituals tradition, or other tradition events. Nasi Kuning usually made complete with side dish such as fried chicken, dried tempe (“tempe” means “formatted soybean cake” in English) and serundeng (relish of grated coconut and spices), etc.
Below is how to create Nasi Kuning and completed with side dish.

Nasi Kuning (Yelow rice).
Ingredients:
300 grams of bulled rice
1 sheet of pandanus leaves (20cm)
1 tbsp of grated turmeric
350 cc of coconut milk
2 stem (@ 10 cm) of Serai (Citronella) then bruised
3 pieces of salam leaves (laurellike leaf used in cooking)
2 pieces of lime leaves
Salt

How to create:

1. Washed the bulled rice and drained, and then steamed with pandanus leaves until half-cooked during 20 - 30 minutes then lift and move to the bowl.
2. Meanwhile, mixed the grated turmeric with 1 tbsp of coconut milk, and then filtered. Then Mix with coconut milk then entered the stem of Serai (Citronella), Salam leaves, lime leaves and salt. And cook using medium fire until boiled, while stirred to avoid break of coconut milk, continue cooking for 2 - 3 minutes, then lift from the fire.
3. Pour piecemeal of coconut milk seasoned into the bowl which containing rice, stir well until evenly mixed till the coconut milk gone then move into the boiler and re-steam the rice until cooked.

Side dish of Ayam Goreng (Fried chicken).
Ingredients:
1 kg of chicken
4 cloves garlic
5 seeds of candlenut
1 cm of turmeric and grated
3 Stems @ 10 cm of Serai (Citronella)
Adequate Salt and edible oil

How to make:

1. Cut the chicken into 8 pieces
2. Puree garlic, candlenut, and turmeric, then mixed with chicken, Serai (Citronella) and salt, after then cooked using medium fire.
3. Heat the edible oil and fry the chickens until brownish in color.

Side dish of Serundeng (relish of grated coconut and spices).
Ingredients:
300 gr of granted coconut
4 cloves of onion
3 cloves of garlic
4 seeds of candlenut
2 tbsp of coriander powder
½ tsp of caraway powder
2 tbsp slice of brown sugar
Salt
½ tsp pepper
2 pieces of eggs (usually chicken)
400 cc of edible oil

How tomake:

1. Puree onion, garlic and candlenut
2. And then mixed with grated coconut, input with coriander, caraway, brown sugar, salt and pepper. Add the eggs and mix until evenly mixed.
3. Take every 1 tbsp of the above mixture of coconut and formed a round flat
4. Heat edible oil and fry until browned
5. Lift and Drain.

Side dish of Kering Tempe (Dried Tempe).
Ingredients:
300 gr of Tempe (“formatted soybean cake” in English)
300 cc of edible oil
4 cloves of onion
3 cloves of garlic
4 pieces of large red chili
4 tbsp slice of brown sugar
1 tbsp of tamarind water
2 pieces of salam leaves (laurellike leaf used in cooking)
Greater Galingale
Salt

How to make:

1. Cut small the Tempe, then fried until dry and brown, lift and Drain
2. Small sliced of garlic and onion and thinly sliced of red chili with out on bias.
3. Stir fry the onion, red chili and garlic then add with the brown sugar, tamarind water, salam leaves and Greater Galingale.
4. Add fried tempe and spice with salt and stir well until mixed and lift.

Now serve Nasi Kuning with fried chicken, serundeng (relish of grated coconut and spices), dried tempe, and sowed with fried onion, sliced cucumber and sliced omelet.

Pempek Palembang

One of the foods typical from Palembang (South Sumatra) Indonesia is Pempek Palembang, which is made of fish and sago. Pempek is eaten together with a dark sauce called cuka or cuko (in Palembang language). Cuko is produced from adding brown sugar, chili pepper, garlic, vinegar, and salt into hot boiling water.
There are many variety of pempek; such Pempek lenggang, Pempek adaan, Pempek keriting, Pempek panggang, and many other names and the most famous pempek is "Pempek kapal selam".

Pempek lenggang is the type of pempek which make elongated about 1 to 2 cm.

Pempek adaan is make pempek without boiled to produce the first, but fried directly with added admixture of onions sliced and celery.
Pempek keriting (Pempek curls) is pempek made with shaped small crackers and then stew.
Pempek panggang (pempek baked) is made round-shaped and baked and is filled dried shrimps, a chilli sauce and mashed.
Meanwhile Pempek kapal selam ("kapal selam" means "submarine" in English) is pempek formed as pastels and filled with eggs (usually chicken), wrapped together with the pempek dough and being deep fried. Scientific says that pempek kapal selam is the most nutritious, high in vitamin, protein, mineral, and carbohydrate

Ways of making the dough Pempek average the same, depending on taste alone whether we will be first boiled or fried directly. But here only discussed for 2 kinds of Pempek, namely Pempek lenggang (Pempek swing) and Pempek kapal selam (pempek submarine), as materials to make is:
- 1 kgs fish of Spanish mackerel
- ½ kgs of sago powder
- Salt adequate
- 1 small cup of Water

Materials for the contents:
- 3 eggs plus little salt and then shaken.

How to make Pempek:

1. Mashed the fish meat of mackerel after the fine mix with sago flour, add the salt then stirred, add water little by little while to poke till in the flat.
2. After mixed then make elongated without stretching the field (for Pempek lenggang) or formed round filled with 1 tsp shake eggs (for Pempek kapal selam).
3. If the dough has been formed, prepare half a pot of water then boiled. After boiling enter the dough was formed into boiling water until cooked.
4. If above Pempek in boiling water has swell, lift and drain.
5. Prepare the pan and fry until pempek slightly brown color (It's better to cut or sliced before fried).
   
   

Materials to make dark sauce (Cuka or Cuko):
- 1 pieces of Palm sugar/brown Sugar (250 grams).
- 2 cups of water.
- 1 seed of tamarind
- Dried shrimp, mashed
- According to the taste of red pepper
- 1 clove of Garlic
- Salt
- 1 tsp of the radish mashed
- Tongcai (pickle of China Cabbage)

how to make dark sauce (Cuka or Cuko):

1. Boiled water and palm sugar/brown sugar until boiling, then enter the tamarind. After mixed, turn off the fire and filtered the water until separate from dregs of palm/brown sugar.
2. Mashed the chili (red pepper), salt, garlic and tongcai, after that enter to the above water of brown sugar with dried shrimp mashed, and radish mashed and then mix.
3. Serve dark sauce/cuko with pempek that was fried. If you like you can add noodles with raw cucumber small cut.