At first, I didn't know what to ask my colleague, who hails from Java in Indonesia. Only vaguely to ask her about any good recipes. It wasn't until recently that I came up with something specific. My uncle recently to Bali for vacation, and I can't say enough about how great it was Bakmi Goreng, how was disappointment since then, they've tried at home in Canada just wasn't herself.

Fair enough, this may be a different one as well. There are many regional differences in Bakmi Goreng, and this one especially Javanese. My colleague says that in Java, are more likely to add sweetness to dishes - in this case, by adding some sweet soy sauce

Indonesian Bakmi Goreng is fried seafood stir fry noodle dish a real treat. This was part of tumpeng to our Indonesian meal, and to be honest I was made several times since. This can be done with any of a variety of vegetables and protein. What makes it outstanding is a combination chili sauce, sweet soy sauce, scrumptious to kecap and sesame oil. Oh, and let's not forget the fried onions on top Add the perfect texture.

Fried egg noodles. Favourite Lunch or light Supper dish

Ingredients:

• 350 gr. Medium Egg noodles
• 100 gr. Diced Pork Fillet
• 2 Medium Onion
• 2 Cloves of Garlic
• 1 Carrot
• 1 Small Leek
• 50 gr. Small Prawns
• 1 tsp. Trassi (shrimp paste)
• 3 tbs. Kecap Manis
• 2 tsp. Sambal ulek
• Pepper & Salt
• 3 tbs. Oil

Preparation:

1. Boil the noodles, using the instructions on the packet. Rinse and set aside.
2. Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min.
3. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.
4. Add the finely sliced carrots and leek and fry for 4 more min.
5. Add the Noodles and Kecap Manis.
6. Use pepper and salt as needed and stir-fry for a further 4 min.
7. Serve hot. Delicious with Hot Peanut sauce.

Related recipe : Resep Ayam Goreng Yogya

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This is one of my favorite side Indonesian dish: Ayam Goreng Yogya. I grew up in the middle of Jogjakarta areas Java, which is before the readings, the famous restaurant franchises such as "days of Ayam Goreng Mbok Berek, Ayam Goreng Suharti, Ayam Goreng Wong Solo etc. Each brand/restaurant has their own secret recipe, but almost identical appearance.

A crispy "chicken fried," buried under a mountain of fried collapses by frying batter seasoned chicken poaching liquid. Served with hot Sambal (chili sauce), lalapan (selected raw vegetables such as cabbage, sweet basil leaves including tomatoes and cucumbers) and steamed white rice, Ayam Goreng Jogja "most popular" culinary icon.

Many people think that this dish belongs only and can be prepared by these exclusive restaurants, but that's not true. You can also prepare yourself at home. Needs special care & attention especially to make fried collapses, but the experience will tell you the lesson learned.

At first I also absolutely desperate to make crispy crumbled chips. But after many method "try & error," may I join you how to make it, so if you can spare the nerves all. What about taste? Hmmm.. It's finger licking good Crispy chicken. Crunchy chips ever!.

Ingredients

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• 1 large fresh chicken cut in 8 pieces
• 2 cups water
• oil for deep-frying

Spice mix

• 1 tablespoon coriander
• 3 tablespoons of crushed garlic
• 2 tablespoons of dried turmeric
• 2 tablespoons sugar
• 3 tablespoons of ginger
• 2 tablespoon oil
• Oil for deep frying.

Directions

Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.

Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.

Allow the chicken to dry a little then heat oil for deep frying.

Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.

Serve with sliced cucumber and thin carrot strips as a garnish

Read also : Chicken Liver and Stink Bean in Chili Sauce

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