Indonesian Original Recipes

klepon cake ( kue klepon ) indonesian recipes

kelepon is a kind of traditional food or traditional Indonesian cake which belong to a group snack market. This food made out from glutinous rice flour shaped like small balls and filled with brown sugar and boil in boiling water. Klepon ripe and then rolled in grated coconut that is attached above. Klepon usually placed in containers made from banana leaves.
this time indonesia original recipes will share how to make klepon cake:

ingredients :
300 grams of glutinous rice flour
4 tbsp boiling water
150 ml of warm coconut milk
50 ml of suji leaf water
½ tbsp lime
200 gr brown sugar, fine comb
1 rather young coconuts, peeled, grated lengthwise
salt to taste

direction:

Dissolve Shared the flour with boiling water and stir well. Add salt, suji leaf water, lime water while poured coconut milk piecemeal. Knead the dough until can be formed.

Take the dough the size of marbles, flatten and fill with brown sugar that has been combed. Rounded shape, do it until the dough runs out.

Boil klepon sphere into boiling water until the float. Remove and drain.

Mix oil and a pinch of salt. Steamed with given pandan leaves for 5 minutes. Lift.

Klepon roll in shredded coconut stew steamed, serve in a bowl klepon small leaves.

for you vegetarians, who do not eat meat., the recipe for this one is worth to try.,
the taste is not lost with rica rica chicken . nah recipe this time in accordance with its title rica tempeh,. basic ingredients of this recipe is tempeh, with additional rica rica seasoning ., making this a very tasty to eat.,

griled rica tempeh ( tempe rica bakar ) indonesian recipes:

griled rica tempeh ingredients:
• 400 g tempeh, briefly steamed
• 2 pieces of lime leaves, discard the bones leaves, thinly sliced
• 1 stalk lemongrass white part, sliced ​​thin oblique
• 1 leek, thinly sliced
• 250 ml of water
• 1 tbsp vegetable oil for sauteing
• 1 tomato, deseeded chopped

griled rica tempeh spice, puree:
• 6 red onions
• 3 cloves of garlic
• 10 pieces of curly red chili and cayenne pepper (to taste)
• 1 cm turmeric fuel
• 1 cm ginger, grated
• 1 tbsp lemon airjeruk
• Salt to taste

how to make griled rica tempeh :

1.  tempeh Cut into 2 x 4 x 5 cm, set aside.

2. fill tempeh in a pan, put spices, lime leaves, lemongrass, and scallions. Pour in water, stir, and cook until the spices to infuse and water run out.

3. Prepare charcoal, roasted marinated tempeh until cooked and dried herbs, put in a serving dish.

4. Heat oil and saute the rest of the spices and tomatoes until cooked.

5. Serve grilled tempeh

6. do not forget to sprinkle with seasoning

The sweet potato is one of the main ingredients that are often used in the making of traditional cakes in Indonesia. With a little creativity, the sweet potato can be processed into pie-shaped sweet balls known as cake sweet potato ball, which is suitable to drink coffee or tea.

The sweet potato ball cake are also often found sold in traditional markets is also one of the favorite snacks of cake. cake sweet potato ball sometimes inscribed with the name


sweet potato ball cake ( kue bola ubi ) indonesia recipes

INGREDIENTS:
500 grams of red or yellow potatoes, washed
100 grams of caster sugar
3 tablespoons flour
200 grams of jackfruit, sliced ​​small box
100 grams sugar (for sugar sauce ingredients)
75 cc of water
1/4 tsp vanilla
Enough powdered sugar for dusting

Cooking oil to taste

how to make:
1. Steam the sweet potatoes until cooked, remove and peel.
2. While hot, sweet potato puree and mix with sugar, vanilla, and flour, stirring with a smoothed.
3. Take one (1) tablespoon potato, round shape and flatten. Fill with jackfruit and spherical shape of the ball jacks. Do it on all the ingredients until the dough runs out.
4. Heat oil, fry until done lightly browned. Remove and drain.
5. Serve with a sprinkling of powdered sugar or sugar sauce.
6. For sugar sauce: cook sugar, water and vanilla until thick. (Optional)

For 10 pieces.

Here due to the mixture of coconut black grass jelly in it which inadvertently gave black on this drink.
black coconut ice ( es kelapa hitam ) recipes

black coconut ice ( es kelapa hitam ) ingredients:
200 g of grass jelly, diced
200 grams of brown sugar or palm sugar, combed
250 gr coconut milk rather thick
2 lbr pandan leaves, washed and torn and tied
1 tsp salt end
1 young coconut btr, take his flesh

How to make black coconut ice ( es kelapa hitam ):
Mix the boiled coconut milk, brown sugar, pandanus and salt. Stir constantly until boiling so as not to break.
After boiling, let stand a few minutes so cool.
Enter the grass jelly and coconut into serving glasses.
Pour the coconut milk in a glass and add ice cubes.

traditional drinks derived from Java is able to warm up in the winter. in Java this drink very much like it.
The distinctive flavor of ginger added sweetness of sugar make this drink was so tasty and healthy.

The ingredients to make Wedang Ronde:

Ingredients Wedang Ronde :
150 grams of glutinous rice flour
1/4 teaspoon salt
135 ml of warm water matng
Green dye (if required)
Red dye (if required)

Ingredients for Fill Wedang Ronde:
50 g peanuts (peeled), fried roasted
25 grams sugar
1/8 tsp salt

Ginger water:
2,000 ml of water
400 grams sugar
400 grams of ginger, burnt, crushed
1 tsp salt
4 pandan leaves lbr
6 stalk of lemongrass,

how to make wedang ronde :

Fill Wedang ronde : blender mixture while still warm peanuts , sugar , and salt to form into small grains are not too fine . Then set aside .

Ingredients ronde , mix glutinous rice flour and salt . Stir until blended . Pour warm water little by little .

Separate the dough into three parts . One part is colored red , one green colored part , and the last part let white . Stir until blended so that each color dough evenly .

Take enough dough ronde . Flatten by hand . You can taste the contents . Shape dough into a ronde . Do not make the circle until the remaining dough .

Cook until the water boils . Insert the ronde ball that has been made . Boil until the round ball floats . Seanjutnya lift and drain ball round .

Material ginger : Combine water , sugar , ginger , pandan leaves and lemongrass poached materials with low heat until boiling and exit fragrance .

How to serve , put the stuffing ingredients and complementary ronde into the bowl , then pour the sauce into a bowl ronde , enjoy while hot

Pepes is a way to process foodstuffs (usually for fish) with banana leaves to wrap the fish and its marinade. How to make are herbs and spices mashed and added basil leaves, tomatoes, and peppers dibalur / clad with carp that have been cleaned. All then wrapped in banana leaves and pinned with 2 pieces of small bamboo at each end. The bundle is then burned (dipepes) on the fire or embers from charcoal to dry.

Ingredients:
• 1 whole fish (snapper, perch or bream), ¾ - 1 kg (1 ½ - 2 lbs)
• 1 tablespoon lime or lemon juice
• ½ teaspoon salt
• 2 banana leaf sheets, each about 25x45 cm, softened in hot water

Spice Paste:
• 1 teaspoon tamarind pulp
• 2 tablespoons warm water
• 2-3 red finger-length chilies
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part sliced
• 5 candlenuts or macadamia nuts, dry roasted until golden
• 1 small ripe tomato
• ½ teaspoon ground turmeric
• ½ teaspoon dried shrimp paste, toasted
• 1 teaspoon salt
• 1 tablespoon palm sugar
• Few sprigs lemon basil (kemanggi), optional

Preparations:
1. Clean and scale the fish, then make 2 to 3 diagonal cuts on each side. Place the fish on a plate and sprinkle both sides with lime juice and salt, rubbing it into the slits with the fingers. Set aside and allow to marinate while preparing the Spice Paste
2. To make the Spice Paste, soak the tamarind pulp in warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice. Grind the chilies, lemongrass and candlenuts in a spice grinder or blender until fine. Add the tomato, turmeric and shrimp paste and grind until smooth. Transfer to a bowl and stir in the tamarind juice, salt, sugar and basil leaves.
3. Place the fish on 2 large overlapping pieces of banana leaf. Smear one third of the Spice Paste over the fish, rubbing some into the cuts. Turn and smear the other side of the fish with one third of the Spice Paste, then smear the remaining paste inside the cavity of the fish. Fold up the banana leaf to enclose the fish and secure with staples or toothpicks.
4. Half fill a wok with water and bring to a boil. Put the fish on a perforated metal dish or wire rack set in the wok well above the level of the water. Cover and steam until the fish is just cooked, about 25 minutes, adding boiling water to the wok every 10 minutes.
5. Place the fish, still in its banana leaf, under a very hot grill and cook 3 to 4 minutes on each side. Serve in the banana leaf.

Duck sauce mercon using ingredients that will spice chilli blended with mercon resulting in a distinctive flavor. Curious how to make duck sauce fireworks? Well, here is the recipe duck sauce mercon could be guide

duck chilli mercon sauce ( sambal mercon ) recipes

duck chilli mercon sauce ( sambal mercon ) ingredient:
1 whole duck
4 cm turmeric
4 cloves of garlic
6 pcs Shallot
4 btr hazelnut
1 tsp salt
3 bay leaves lbr
4 cm galangal
5 Kaffir lime Leave
2 stalk of lemongrass

duck chilli mercon sauce ( sambal mercon ) seasoning:
250 gr red chili sauce
1 tsp salt
4 lbr lime leaves
50 ml duck broth

How to Make duck chilli mercon sauce ( sambal mercon ):
Clean the duck, cut duck so 4 parts.
Boiled duck with saffron, garlic, Shallot, pecans, salt, bay leaves, lemon grass, galangal, and Kafir Lime Leaf until the duck is tender.
Mix all the seasoning ingredients firecrackers. Heat vegetable oil, fry the ingredients until cooked and fragrant sauce.
Grilled duck while smeared with sauce, grilled until lightly browned.
Serve the roasted duck with chili paste, chili mango and a variety of fresh vegetables.

guling tofu ( tahu guling ) Ingredients:
4 tofu small, know each sliced ​​into 8 pieces
4 tempeh wrap, sliced ​​by know
3 cabbage leaves, chopped fine
1 cup bean sprouts long
6 cups of hot water
2 cups cooking oil
Red crackers taste

guling tofu ( tahu guling ) seasoning :
3 kaffir lime leaves
3 cloves of garlic
7 shallots
4 pieces of cayenne pepper
1 cup soy sauce
2 teaspoons brown sugar
1 teaspoon salt
Fried onions to taste

How to cook guling tofu ( tahu guling ) :

Tofu, tempeh, crackers and fried shallots.
Sliced ​​cabbage and sprouts leaves brewed with hot water. Finely sliced ​​kaffir lime leaves.
Soy sauce and boiled water.
Duhaluskan Maukkan garlic, cayenne pepper cut into short pieces, sugar, salt, fried shallots and a little lime leaves, then boiled until cooked.

RECIPES Jackfruit Chips
Chips is one of the very popular snack crackers apart. Chips made from tubers, fruits, or vegetables are fried using vegetable oil and is more durable because it has a low water content. Jackfruit chips typically use a vacuum fryer frying because if you use the manual method, using a cauldron / skillet is not at risk jackfruit chips or fruit will be destroyed by excessive heat.

Jackfruit chips Ingredients:
1 kg of fresh jackfruit, not too ripe
1 ½ liters of water
100 grams of whiting
75 grams of salt
150 grams of sugar
2 liters of cooking oil

HOW TO MAKE A jackfruit chips:
Peel the jackfruit and clean straw, cut flesh, reserving the seeds and cut the edges. Soak jackfruit with a solution of water whiting up to 5 hours. Wash jackfruit then drain until completely dry.
Enter into the vacuum frying machine (vacuum fryer) oil is heated at low temperatures did not exceed 90 ° Celsius. Fry until cooked and froth on the oil has narrowed or reduced, remove and drain. Can use the engine oil drainer, jackfruit chips that are not easily rancid.
Save jackfruit chips in an airtight container or plastic so that the delicious taste crisp and durable.

Crunchy Peanut crisp ( rempeyek kacang ) recipe usually from Java. How to create or make Peanut crisp ( rempeyek kacang ) there are some herbs that need to be processed so savory and crunchy. This food is usually a friend when we eat rice or meatballs, soup, soup etc, as crisp and tasty so we feel good and eat voraciously, there is always a very fit your kitchen table. tablets may actually replaced the same anchovy or shrimp, so this recipe is flexible.

ingredients Crunchy Peanut crisp ( rempeyek kacang ) :
400 grams of rice flour
1/2 tablespoon of tapioca flour
1/2 kg of peanuts, shelled first
4 items hazelnut
4 cloves of garlic
1 teaspoon of coriander powder
250 cc coconut milk
100 cc of water
1 egg
1 tablespoon water whiting, (if you want to use)
5 pieces of lime leaves, thinly sliced ​​(If you want to use)
salt to taste
Cooking oil to taste

How to Make Crunchy Peanut crisp ( rempeyek kacang ):
- First Take container and Add the eggs, garlic, nutmeg, coriander powder, salt, and water whiting, then blend until smooth.
- Then Combine the spices with water, coconut milk, rice flour, tapioca flour, peanuts, and lime leaves. Then stir until evenly distributed.
- Heat oil, then enter the mixture little by little at the edges to form a thin disk, over medium heat until kecoklatan.angkat, drain, finished.

How to Make Cake Recipe Crispy kuping gajah and Specials. kuping gajah cake is very popular because unique shape and certainly tastes good savory and crunchy. But make kuping gajah pastry recipe dose must have the right ingredients in order to get a special kuping gajah pastry.
kuping gajah are suitable cake served during the holidays such as Idul Fitri and Christmas Day. kuping gajah pastry is also well suited to accompany us as a snack moments with loved ones at home.

kuping gajah pastry ingredients:
500 grams of wheat flour
3 eggs
1/2 teaspoon salt
2 tablespoons butter
200 grams of powdered sugar
200 ml of water
1 tablespoon cocoa powder or can be replaced with 2 teaspoons chocolate pasta

How to Make an kuping gajah pastry:
First whisk the eggs until foamy, add the flour and other ingredients. Stir until smooth and stir into the dough can be formed.
Divide the dough into two parts. Let the dough, while others give the chocolate batter with chocolate powder or paste stir until blended.
Roll the dough on a cutting board that has been coated with plastic. Gials or easier to use flour mill.
Stack of white chocolate mixture over the dough, then roll up a solid and neat. Let a little harsh.
After that, a thin slice thinly crosswise.
Fried in oil are plentiful and hot. Remove and allow to cool newly presented or stored in an airtight container.
to 600 grams, good luck making a special elephant ear pastry crisp.

Sambal Bajak is also known as Sambal Badjak among the Dutch and one of sambals that I miss from home.

Ingredients chilli sauce badjak ( sambal bajak ) :
10 Large Chillies
200 gr. Onions
3 cloves Garlic
12 Candle nuts
1 tsp. Laos powder
2 tsp. Shrimp paste
3 tsp. Palmsugar or dark brown Sugar
125 ml. Tamarind liquid
2 sprigs Lemon grass
200 ml. Coconut Milk
2 tbs. Oil
Salt to taste

How to make chilli sauce badjak ( sambal bajak ):
Process Chillies, Onions, Garlic and Candle nuts in food processor into a coarse paste. Add Laos, Shrimp paste and sugar.
Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil floats on top.
Remove Lemon grass. Let Sambal cool and then store in Jar. Refrigerate until needed. This should keep for 2-3 Months.

Ingredients grilled chicken butter :
3 pieces of chicken thigh upper bottom
1 teaspoon lemon juice

Deep soaking Ingredients:
3 cloves garlic, crushed
2 cm ginger, crushed
3 tablespoons soy sauce
2 tablespoons tomato sauce
1 teaspoon soy sauce
3/4 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons margarine, melted

How to make grilled chicken butter :
Separate the chicken from the bones. Set aside
Marinate the chicken with lime juice. Add the marinade ingredients. Let stand 1 hour.
Grilled chicken on oiled pan surging while the marinade ingredients until fragrant. Cut into pieces.

Ingredients:
50 gr/2 oz long bean, cut into 0.5 cm length
2 white cabbage leaves, finely shredded
100 gr/3.5 oz beansprouts, brown ends discarded
3 small green round aubergines / eggplants, quartered, finely sliced
100 gr/3.5 oz cucumber, quartered, finely sliced
A handfull of indonesian basil leaves / kemangi
50 ml/2 fl.oz vegetable oil

Peanut-Dressing:
100 gr/3.5 oz roasted peanut, blended
3 small red chillies / birds chillies,
1 large red chilli, chopped
2 cm kencur (lesser Galangale) or 1/4 tsp kencur powder
1/2 cm  hard shrimp paste / terasi
1 tbsp thick tamarind water (1 tsp tamarind pulp soak in 1 tbsp water)
1 tsp brown / palm sugar
1/2 tsp salt
50 ml/2 fl.oz hot water

Directions:

Peanut Dressing: Grind the chillies, kencur and dried shrimp paste in a mortar or grinding stone untill fine.
Add the tamarind water, brown sugar, roasted peanut and grind all together untill smooth.
( Other alternative: Put the mentioned above ingredients in a blender and blend untill smooth).
Transfer in a bowl, add the hot water a little bit at a time, stir and mix them well with a spoon.
Ensure you have a smooth thick sauce at the end. Add sugar and salt to taste.
For vegetables: Wash and cut as required, mix them well.
Put the mixed vegetables in a serving dish. Pour the peanut dressing over them. Mix them well.
Garnish with basil leaves and serve with rice and kerupuk ( shrimp crackers) if you preferred.

Ingredients:
250 gr/ 10 oz tempe
250 gr/10 oz tofu
Oil to deep fry (approx. 150 ml)

For Marinade:
1 clove or 2 cloves small garlic
1 tsp coriander seeds or 1/2 tsp coriander powder
1 tsp salt or to taste
100 ml cold water

Directions:

Fried Tempe:
Slice the tempe & tofu in 1cm thinly rectangular shapes or as desired. Put aside.
For Marinade : Grind garlic, koriander & salt in a mortar / grinding stone and grind until smooth.
Add 100 ml cold water. Stir to mix. Try the taste & add more salt if necessary.
(The above step is necessary to get the optimum saltines.)
Soak the tempe & tofu in the mixture one by one with your hand. Make sure both side are marinated well. Put aside for 15 minutes..
Heat enough oil in a frid-pan on a medium heat.
Deep-fry the sliced tempe then tofu in a hot oil until gold brown. Pat-dry with kitchen paper if necessary. Serve hot.

Healthy Drinks Sekoteng Seaweed is suitable when his cold. The rainy season is the most cool if you enjoy a warm drink in the afternoon. Well, you can serve drinks sekoteng this seaweed. javanese mostly make this drink.

ingredients:
100 grams of fresh seaweed
150 g pineapple, cut fan
100 grams and fro, boiled
150 grams of sugar
1/8 teaspoon salt
150 grams of ginger, burnt, crushed
3 cm cinnamon
1,500 ml of water

How to make:
- Boil the water, sugar, salt, ginger, and cinnamon over low heat until fragrant. Remove and strain.
- Bring to the boil again with kolang forth. Cook until done.
- Enter the pineapple. Stir well. Cook until half wilted. Lift. Add seaweed.
- Serve warm

ingredient

500 grams Beef has deep, diced
200 ml sweet soy sauce Bango
2 tablespoons oil for sauteing

spices
5 grams Tamarind
4 items Shallots
3 cloves of Garlic
3 cm galangal
1/4 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
50 grams of red sugar, finely combed
2 teaspoons coriander


How to cook
Ouch average meat, spices, soy sauce and cooking oil Manis Bango. Let stand for 2 hours.
Jab skewers in satay.
While spread with remaining seasoning grilled until cooked.

ingredient
1 pack (2 pieces) dried egg noodles, boiled until cooked then drain and add 1 tablespoon of cooking oil and stir
5 grains of toasted pecan
4 cloves Garlic
Bango soy sauce 2 tablespoons Savory Spicy Sweet
1/4 teaspoon white pepper powder
1/4 teaspoon salt
1 teaspoon Sugar
5 grains beef meatballs, beef
100 grams Shrimp or Prawns peeled pancet
200 grams of cauliflower, cut into
200 grams of mustard green / caisim, cut into pieces
Leaf stalks 2 onions, cut into 1 cm round
Leaves 1 stalk celery, cut into rough
1 packet of flavoring
Chicken 2 eggs, beaten
5 tablespoons of Cooking Oil

How to make
Saute ground spices until fragrant and cooked well, then enter the meatballs, shrimp, stir-fry until it changes color then add the eggs. Once the eggs are cooked, insert vegetables, flavoring, salt, and sugar.
Add noodles and soy sauce. Stir until the noodles evenly with seasoning.

INGREDIENTS 1
75 g Nuts Long,
75 gr Pumpkin Siam,
1 pcs Young Corn
1 pcs Sweet Corn
50 grams Peanuts
75 gr Melinjo
3 pcs Red Chili
3 cm galangal
3 lbr Leaves Greeting
75 gr Acid Young
1000 ml water
5 tbsp Sugar
3 tsp salt

seasoning:
7 pcs Shallots
3 cloves of Garlic
3 pcs Red Chili
50 grams Peanuts

INGREDIENTS 2 (soak and stir):
25 gr Tamarind
100 ml Hot Water

HOW TO MAKE A VEGETABLE ASEM:
1. Boil water and add Iengkuas, bay leaves, young sour, salt, sugar, and cook until boiling seasoning.
2. enter all INGREDIENTS  (1 & 2), and cook until done.
3. Serve in warm.

well this time we try to share with you also deh Indonesian cuisine is derived from the Betawi. Of course you can try to make the gado gado with ordinary dish or gado gado Betawi with some extra special flavor complement to the gado-gado Betawi could be more delicious and tasty

Ingredients Making Gado Gado:
Prepare beans that have been boiled about 150 grams, cut according to your taste
Prepare the tempeh sliced ​​150 gram boxes and fry until cooked
Prepare curly lettuce 150 grams sliced ​​into three or four parts
Prepare as much as 3 eggs chicken eggs and boil until cooked, once cooked eggs cut into two parts.
Prepare red tomatoes, just one fruit and cut into 4-6 pieces.
Prepare 150 grams of cabbage and boil, then make sure you throw out bones cabbage (the hard part).
150 grams of raw tofu, fried and sliced ​​into two parts.

Additional Ingredients:
Sprouts 150 grams
sufficient water
cooking oil
Cucumbers are a fruit, cut into pieces. Do not use bitter cucumber.

Seasoning ingredients to make peanut sauce:
First red pepper puree enough only three
Puree along with five cloves of garlic
Add the peanuts 250 grams
Water three tablespoons tamarind
Two tablespoons of vegetable oil
Add kaffir lime leaves five
Give one teaspoon salt
Combine the coconut milk 500ml
Finally add the brown sugar 50 grams

How to Make Gado Gado:
Before processing a hodgepodge, created first seasoning gado-gadi. The trick is roasted peanuts and then throw away the skin and mashed
Sauté red pepper, lime leaves, and garlic until fragrant.
Add coconut milk and peanuts that have been roasted earlier then stir until evenly and boils.
Add tamarind water, salt, and brown sugar. Cook briefly and set aside.
Fried tempeh and tofu, sprouts and brewed with hot water.
Now you can prepare the ingredients that have been boiled or fried in Chapter Ingredients Making Gado Gado above into one on a plate, a neat layout.
Then add up gado gado peanut sauce.
  Gado Gado was prepared in the present