Rempeyek Kacang (Indonesian Crispy Peanut Fritters)

Thursday, July 13, 2006

Posted by Poztart Mediain Other Recipes0 comments

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

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Bakmi Goreng (Stir Fried Noodle)

Thursday, July 13, 2006

Posted by Poztart Mediain Yogyakarta Recipes0 comments

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

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Soto Banjar - Indonesian Chicken Soup

Friday, January 27, 2006

Posted by Poztart Mediain South Kalimantan0 comments

One alternative amongs Soto Banjar famous Indonesian Chicken Soup. Grew up in banjarmasin, capital of South Kalimantan province and this dish now is gaining more popularity. Making the Soto Banjar will take full times and patience but the result is very satisfying. If you're in a hurry or don't have enough time, then you are best to delay it instead of unknown consequences.

In addition to the Spice paste, require seasonings spices herbs Soto Banjar & making it different from other common Indonesian chicken soup. This

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Beef Rendang Padang Recipes

Friday, January 27, 2006

Posted by Poztart Mediain BeefWest Sumatra0 comments

A rich rendang spices. Along with the main ingredient of meat, coconut milk and a paste rendang uses a paste mixed ground spices, which includes ginger, galangal, turmeric leaves and lemon grass, garlic, shallots, pepper and other spices. This mixture is called chef in Minangkabau. Padangnese traditional rendang takes about 4 hours to Cook, not like kalio which requires about half of rendang. Steaks are cooked slowly in coconut milk and spices precisely the right temperature until almost all the liquid is gone, allowing the meat to

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Ayam Goreng Jogja (Yogya Fried Chicken)

Friday, January 27, 2006

Posted by Poztart Mediain Yogyakarta Recipes0 comments

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

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