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 america 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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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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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 is one of my favourite husband. Clear chicken soup with curry flavor taste & scent!

Note: in his hometown, spice herbs & spices usually wrapped in cheesecloth and boiled with water and chickens keep inventory. Later I put my method and boiled herbs spices without wrapping them, and then I just strain the stock after that, and the result is fantastic! Taste and smell spices stronger compared to the common method of intensive readings. Since then I don't bother to wrap it anymore. So I recommend you try this method if you prefer a stronger curry flavor in your soup. However, the choice is yours. Last but not least, if necessary discard chicken skin and fat to avoid stocks.

Indonesian Chicken Noodle Soup
From Sheila Lukins
1995

Ingredients

• 4 c. defatted chicken broth
• 3 c. water
• 4 large flat-leaf parsley sprigs
• 2 fresh cilantro sprigs, roots and stems slightly crushed
• 1 whole chicken breast (1 to
• 1 1/4 lbs.), rinsed well
• 3 medium boiling potatoes (about 12 oz.), peeled and cut into 1/2-inch cubes
• 4 oz. shallots, peeled
• 4 large cloves garlic, peeled
• 3 tbsps. olive oil
• 1 tbsp. peeled fresh
• ginger, minced
• 1 tsp. ground cardamom
• 1 cinnamon stick (3 inches long)
• coarse salt and freshly ground black pepper, to taste
• 2 c. cooked angel hair pasta
• 3 hard-cooked eggs, peeled and quartered
• 1/4 c. chopped green celery
• leaves or fresh cilantro leaves
• 1 lime, thinly sliced

Read also :

Directions

Combine the chicken broth, water, and parsley and cilantro sprigs in a medium-size soup pot. Bring to a boil and add the chicken breast. Reduce the heat and simmer, partially covered, until the chicken is just cooked through, about 30 minutes. Remove the chicken and let cool slightly. Shred the meat from the bones in 1 1/2 x 1/2-inch pieces, discarding the skin and bones. Set aside covered. Strain the broth and return it to the pot. Add the potatoes to the broth.

Cut half the shallots and half the garlic lengthwise into very thin slices. Heat the oil in a medium-size nonstick skillet over low heat. Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve for garnish. Finely mince the remaining shallots and garlic and the ginger together with the cardamom. Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes.

Add this mixture to the broth along with the cinnamon stick, salt, and pepper. Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes. Remove the potatoes from the broth with a slotted spoon.

To assemble, lay out 4 to 6 shallow soup or pasta bowls. Arrange the chicken, pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges. Heat the broth until piping hot and adjust the seasonings. Discard the cinnamon stick. Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic. Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl. Serves 6 as a first course, 4 as an entree.

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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 absorb spices. Changes the cooking process of boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and became tender. During this process, the meat should be carefully raised slowly in hot coconut milk mixture and turning without ruining the meat well until all liquid has evaporated and Caramelized compeletely. Just make sure you scrape the mixture well rendang from the bottom of the wok pan to prevent it sticky to the bottom of the wok pan and got burned.

Many tricks to make Indonesian beef rendang delicius is chosing the right ingredients. The best cut of beef to make rendang lean muscles cut like beef or silverside beef or daging gandik in Bahasa Indonesia, other parts are optional for making rendang beef is brisket on a deck or even. Silverside has regular and long muscle fibers relative or grain, cutting it along the muscle fibers or not to cut it against the muscle fibers to make Beefy meat rendang. Coconut milk from fresh grated coconut is always the first choise for making beef rendang recipe, but you can use coconut milk canned too. Make sure you choose the natural canned coconut milk, without any preservatives or stability will got your rendang gathered. Choose ripe coconuts for more creamy coconut milk and makes a savoury rendang. My family used to use fresh chilies, garlic, onion, turmeric and other components instead prosessed or dried powder from a shop for making rendang kicking, described as the "mother-in-law impressed."

The taste of personal preference, and adding what fits into your taste buds acoording recipe on Indonesian Recipes. Supposed to review the rendang receipe ala Indonesian Recipes, well I think eversince I love hot and everythings spicy, so I put a lotta more chili paste in my spice rendang kicked rendang hot and spicy beef. Make coconut milk more than my experience better rendang, coconut matured 3 really enough about 500 grams of meat rendang, but I think mine is going well with 4 only coconut on 1 kg of meat.

Beef Rendang Padang Recipes

Ingredients:

• 1 lt Vegetable oil
• 2 Cloves garlic
• 3 cm Turmeric
• 4 cm Ginger
• 3 Lemon grass leaves
• 450 gr Top round or lean beef
• Sliced thinly
• Salt, to taste
• 1 1/2 lt Coconut milk
• 1 Salam leaf

Directions:

1. Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Saute lightly.
2. Then add meat and crushed chillies. Saute 3 minutes, stirring frequently. Add salt and chillies and mix well.
3. Pour coconut milk over meat and add salam leaf. Cover and cook over low heat until almost dry.
4. Serve with rice

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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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