Soto
Soto, sroto, tauto or coto is a common dish to be found in various regional variations of Indonesian cuisine, a soup mainly comprised of broth, meat and vegetables. The meats that are most commonly used are chicken and beef, but there are also variations with offal, mutton, water buffalo meat and pork. The soup is usually accompanied by rice or compressed rice cakes (ketupat or buras). Sotos are commonly differentiated by the meat ingredient in them, i.e. soto ayam (chicken soto) and soto daging (beef soto). Offal is a very common ingredient in soto, and is considered as a delicacy: the rumen (blanket/flat/smooth tripe), reticulum (honeycomb and pocket tripe), omasum (book/bible/leaf tripe) and the intestines are all eaten. (more…)
PECEL LELE
Bahan :
5 ekor lele, bersihkan lalu lumuri dengan air garam dan jeruk nipis
Minyak goreng
Bumbu rendam :
2 siung bawang putih, haluskan
1 sdt ketumbar, haluskan
1 sdt garam
100 ml air
Sambal tomat :
3 bh tomat, belah masing-masing menjadi 4
6 butir bawang merah
3 siung bawang putih
1/2 sdt terasi
5 sdm minyak goreng
1 sdm bawang merah goreng
1 sdt gula
1/2 sdt garam
Irisan jeruk nipis
Pelengkap lalapan:
Daun salat
Ketimun
Daun kemangi
Kacang panjang
Daun kol
Cara membuat :
Diamkan selama 15 menit lele yang telah dilumuri garam dan air jeruk nipis, lalu bilas sampai bersih
Rendam dalam bumbu perendam selama 10 menit, lalu goreng sampai garing, sisihkan
Sambal Tomat :
Goreng tomat, bawang merah, bawang putih dan terasi sampai matang dan empuk
Lalu uleg, atau haluskan, tambahkan bawang merah goreng, garam dan gula
Uleg lagi sampai tercampur rata, kucuri dengan air jeruk nipis disambel biar sedep ya
Sajikan bersama dengan lele goreng dan lalapan
Yelow Rice
Serves 4
2 teaspoons butter
1/2 cup finely chopped onion
2/3 cup long-grained enriched rice
1 1/2 teaspoons ground turmeric
1 teaspoon salt
1 1/2 cups water
Cooking Directions
In skillet with lid, melt butter over medium-high heat; stir in onion and saute until translucent, stirring occasionally, about 5 minutes.
Stir in rice, turmeric and salt, mixing well.
Stir in water, let come to a boil, lower heat, cover and cook for 15 minutes, until rice is tender.
Serving Suggestions
Turmeric is used for flavor and for the vibrant color it adds to food. Most supermarkets do carry it. Serve this rice along side of Seed Crusted Pork Roast or Caribbean Pork Kabobs.
Nutrition Facts
Calories 148 calories; Protein 3 grams; Fat 2 grams; Sodium 605 milligrams; Cholesterol 5 milligrams; Saturated Fat 1 grams; Carbohydrates 29 grams; Fiber 1 grams
Spice cake
Spekkuk Bumbu
This butter-rich spice cake flavored with cinnamon, nutmeg, and cloves is known as spekkoek (the Dutch spelling) or spekkuk. It’s an inheritance from Holland’s four-century rule in Indonesia. This recipe was given to me by Mami, my friend in Bandung, Indonesia, who’s an expert in all things sweet. Because butter is a rare commodity in Indonesia, especially outside of big cities, many cooks often substitute margarine for it. (more…)
Spiced Rice
Turmeric add color and chilies add heat to this superb side dish. Mound it in the middle of the Vegetable Stir-fry.
Servings: Serves 8. (more…)
Fred Rice
Nasi Goreng
Chicken, shrimp, and fried rice combine in this traditional version of the classic Indonesian one-dish meal, made intense and spicy with fish sauce and plenty of chiles. On the side, cucumber slices cool things down, hard-boiled eggs provide a neutral foil, and shrimp crackers add crunch.
Active time: 40 min Start to finish: 9 1D2 hr (includes chilling rice overnight)
Servings: Makes 4 to 6 servings. (more…)
Fried Tempe
Ingredients :
1 blok tempeh, slice it with 0,5 cm thick or as desired
Oil to fry
Marinate :
1 clove garlic, minced
1 tsp coriander seed, grounded or use ground coriander
1 tsp salt
50 ml water
Directions :
Marinate the tempe for 5 minutes
Warm up the oil in medium heat
Fry it until golden and take out
Serve as condiment or just eat as snack ( warm is the best )
