On this blog dedicated to giving you the best of "The Original Indonesian Recipes."

Indonesian food comes from many sources for ingredients and spices, from different kinds of pepper, ginger and shallot, coconut milk and turmeric. Combine these natural ingredients provides you unique dishes hot Indonesia and Spice Islands.

Otak Bandeng (Stuffed Milkfish) Recipe

For all lovers of food, really encourage you to try the taste of Indonesian foods, mostly hot and exotic tastes that I had never experienced before, I'm serious. They are really worth a try.

Otak-Otak Bandeng (Stuffed Milkfish) Recipe

Ingredients:
  • 1 whole bandeng (milkfish) or substitute sea bass or mackerel (about 700 g)
  • 6 tbs. grated coconut, fried in a dry pan until golden brown and pounded till fine
  • 100 ml thick coconut milk from coconut
  • 2 eggs, beaten
  • Banana leaves, or substitute foil

Spice-paste
  • 2 tsp. coriander seeds
  • 6 shallots
  • 3 cloves garlic
  • 4 candlenuts
  • 1 cm fresh gangale (lengkuas)
  • 2 tsp. sugar
  • salt to taste

Instructions:
  1. Scale and gut the fish through the gills. Wash the fish inside and out and dry thoroughly with kitchen towel paper.
  2. Carefully pound the fish with the flat of a large knife. Massage it hard all over in order to release the meat from the skin.
  3. Remove the backbone of the fish but leave tail and head in place: bend the tail towards the head until you feel the bone snap. Carefully pull out the bone through the gill-opening. Take care not to break the skin anywhere.
  4. Press out all the meat through the gill-opening by pressing the fish with a spoon from the tail-end towards the head.
  5. Turn over the skin by pushing the tail towards the head. Remove the bones then push the tail back through the head opening. Flake the meat and fry in a dry pan for a few minutes, then remove all the tiny bones from the meat. Mix the meat with the grated coconut, coconut milk, beaten eggs and the pounded Spice-paste. Blend till smooth. The consistency should be like soft butter.
  6. Put the stuffing back inside the fish through the gill-opening. Sew up the opening after stuffing the fish. Wrap in a banana leaf and secure the ends. Steam until done, approximately 15-20 minutes. Unwrap and grill over a barbecue or in the oven until brown before serving.

Note: Choose a freshly caught milkfish, because the skin would tear easily in a fish that has been lying around for a while.

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Rempeyek Kacang (Indonesian Crispy Peanut Fritters) border=

Rempeyek kacang pick a cracker Javanese fried salty made of flour (rice flour usually) with other components bound or crispy flour mixture is coated. The most common types of Rempeyek are Peyek Kacang or granules peanuts, but other components may also be used, such as Teri (dried anchovies), Rebon (small shrimp) or EBI (dried shrimp). Today there are typically Rempeyek in Indonesia and Malaysia. Coconut milk is often confused, salt and spices such as coriander, candlenut and ground into flour mixture. May add some recipes also add diced fresh citrus leaf smell and taste. Mixed spice mixture or deep fried sprinkled with granulated element in ample hot coconut oil. The exact mixture acted as the connecting factor for granules (peanuts, anchovies, shrimp, etc) hardened when frying and turn into golden brown crispy cracker.

Indonesian peanut meal and delicious as a snack with your aperitif, as well as a small accomplishment with your meal. It seems like a small thin cookie and is prepared much the same way as American pancakes.

Ingredients:
  • 200 gr. Rice Flour
  • ½ Tsp. Baking powder
  • 250 ml. Coconut milk
  • ½ Tsp. Coriander (ground)
  • ½ Tsp. Salt
  • 1 Clove Garlic (chopped)
  • Pinch of Cummin (ground)
  • Pinch of Turmeric (ground)
  • 1 Candle Nut (grated)
  • 100 gr. Raw Peanuts
  • Oil for frying
Preparation:

Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper.

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