BEST RECIPES OF INDONESIA

Fish recipes:  Lakso of Pangkal Pinang Ingredients: 250 gr rice flour 50 gr sago flour 2 tbsp lime betel 250 ml boiling water 500 ml fresh water 500 ml coconut milk 3 sheets bay leaf Salt as needed 250 gr , common snakehead ( Channa striata), boiled, shredded small ( the fish can be replaced with another fish) Fried onions as needed Some banana leaves Mashed seasoning : 1/2 tbsp coriander 2 tbsp alpinia galangal 2 tbsp kaempferia galanga 1 small teaspoon turmeric 1 tbsp garlic 1/2 tbsp salt 50 gr grated coconut Making Lakso: 1.Brew some rice flour with 250 ml boiling water. Stir well. 2.   Add the rest of rice flour, sago, salt and lime betel water and also fresh water. 3.   Stir until become dough 4.Press using noodle making tools 5.   Cut the noodle rice which comes out and put on banana leaves in order to make them not sticky 6.Steam till cooked well and put aside. Making Lakso sauce: 1.Boil mash

Making Delicious Dodol Dodol ketan   The ingredients of glutinous dodol: Glutinous flour weighing 250 grams 25 gram of rice flour Liquid as much as 500 ml Greens as much as 500 ml Red sugar that has been finely sliced weighing 450 grams Pandan leaves are torn as many as 1 sheet Salt ¼ teaspoon Banana leaves Tools for making glutinous dodol: Shake pan Knife Plastic How to Make Dodol Ketan: 1. In making glutinous dodol, first thing to do is to boil thick coconut milk, brown sugar, salt, and  pandan leaves. If it is boiling, lift the leaves . To facilitate stirring you can also use the dodol  stirring machine. 2. Mix the flour with coconut milk dilute until blended. Then gradually enter the solution into a  thickened coconut milk. Stir until smooth. 3. Prepare the pan and for the base use banana leaves. Pour the dough into pan until blended,  then cool it to room temperature. 4. Once cool, th

Complete Asem   Javanese cuisine Ingredients 1: 75 gr long beans cut 2 cm 75 gr chayote cut dice shaped 1 corn, cut round and cut to 2 parts 50 gr  groundnut wash clean 75 gr gnetum gnemon 50 gr gnetum gnemon leaves 75   gr jackfruit, the young one,-cut in the same size 3   red chilies, split to 2 parts and cut to 2 3   cm galangal, bruised 3   bay leaves 75   gr green acid, scrape then bruised 1000 ml water 5 teaspoon sugar 3 teaspoon salt. Ingredients 2 (mashed): 7   onions 3   garlic 3   red chilies 50   grams groundnuts Ingredients 3 (soak and stir): 25 gram tamarind 100 ml hot water. How to make: 1.boil water with galangal, bay leaves, green acid, salt, sugar, and ingredients II till  bubbling 2.Put all ingredients, cook well 3.Put in ingredients III (the water only) cook well, lift and serve.  For 6 persons.

Uduk Rice –Specific cuisine of Jakarta: Uduk rice Ingredients: 400 gram rice 800 ml coconut milk 2 tsp salt 4 sheets bay leaf 1 stem lemongrass, bruised Fresh vegetables: Cucumber tomato Basil leaves Peanuts sauce: 100 gram peanuts, fried 1 red chili 10   cayenne 1   tbsp sugar 1 tsp salt 1 tbsp vinegar 150 ml boiled water How to make: Coconut milk, salt, lemongrass and bay leaves mixed together then boiled until bubbling,  After that put in the rice which has been washed clean while stirring it till the coconut milk dry. Lift, let it a moment then steam/broil well. Lift. Serve with fried chicken, omelet, fried onions,  peanuts sauce and fresh vegetables. Peanuts sauce: Mash all ingredients, mix to one, stir it well.            ================================================= You can buy the complete book here THE BEST RECIPES OF INDONESIA

The uniqueness taste of Indonesian cuisine With regional and cultural diversity, products and food are different places. But every Indonesian cuisine has a characteristic that is delicious and the seasoning is felt. Moreover at this time the cuisine of Indonesia has been packaged in a modern and in demand by many people. There are bakpao derived from cassava, cassava cheese and other traditional food that is formed unique. Indonesian food has many advantages besides the delicious taste. Excess Indonesian cuisine is low in fat and free from harmful preservatives. as it is known that Indonesia is rich in spices that can also be used as a natural dye and preservative of cooking. Others with non Indonesian foods are full of synthetic materials harmful to health. Natural Indonesian cuisine is preferred because it has its own flavor. In addition, the typical cuisine from Indonesia is rich in fiber. For example tubers that can now be processed into a delicious meal. Foods that con

Chicken soup recipe : Chicken soup Ingredients: 1 chicken boiled with water 5 boiled eggs 2 boiled potatoes Some bean sprouts Fried potato chips 2 cm Galanga, bruised 1 Lemongrass   bruised Salt, pepper, sugar Lemon chives Finely sliced celery Mashed seasoning: 3 onions 5 pieces garlic 1 cm ginger 1 cm saffron 5 hazelnuts How to cook: 1.       Slice the boiled chicken into pieces. 2.       Put and stir the smooth seasoning, Lemongrass, galangal, salt, sugar, pepper into the chicken broth until boil. 3.        Serve it in the bowl by putting eggs, some bean sprouts, boiled potatoes, slices of chickens and flush with sauce. Also sprinkle with fried onions, leeks, and celery on top of it and add the juice of a lemon. 4.        Chicken soup is very tasty when served with its special chilly sauce.