Pecel Madiun recipe

To present the Madiun pecel Rice is at least there are 4 components that must be considered.
1. Sambal Pecel.
2. Vegetables: Swamp cabbage, Cabbage, mustard, mung bean sprouts, cassava leaves, papaya
leaves, Kembang turi, Leaf kenikir, Duah winged bean.
3. Complement: Srundeng, Sambal Matches / Dry Tempe, peanut brittle or plates, beans and
basil leaves lamtoro, could also be added cucumbers.
4. Side dishes: fried Tempe, Empal Meat, fried chicken, fried eggs, depending on taste alone.
Cooking Ingredients:
300 grams of peanuts in cooking, mash until smooth may be neither.
4 pieces of red chilli
10 cayenne pepper
5 cloves garlic
3 teaspoons shrimp paste
20 lime leaves, discard the bones leaves
2 teaspoons salt
80 grams sugar
10 grams of tamarind, dip the glass-added 3 SDK eating boiled water
2 tablespoons cooking oil
(Be better kencur not use because it will damage the flavor sauce that we make later on!)
Cooking Sambal Pecel:
1. Heat oil and saute the red pepper, cayenne pepper, garlic and shrimp paste until visible wilting.
2. Blend ingredients and stir lime leaves, salt and sugar.
3. Enter a bean that has been fried earlier. Stir until blended add boiled water and acid water,
stirring until blended.

Indonesian Soto Ayam Recipe

Ingredients:
1/2 chicken breast meat, skinless and deboned (cut into small cubes)
1 stalk of lemon grass (cut into 3 strips)
1 can of coconut milk
1 can of chicken broth
1 glass of water
Spice Paste:
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
4 shallots (chopped)
3 cloves of garlic (chopped)
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
2-inch piece of galangal (peeled and sliced)
2-inch piece of ginger (peeled and sliced)
1 tablespoon of fresh lime juice
Other ingredients:
2 cups of sliced cabbages
2 cups of bean sprouts
1/2 pack of vermicelli or 1 small package of glass noodles

2 limes, cut into wedges

2 hard-boiled eggs (cut into wedges)
1 stalk of spring onion (chopped)
Method:
Blend the spice paste in a food processor. Add some water if needed. Pour some oil in a pot and
add in the spice paste. Stir the spice paste and wait for it to turn light brown. Add in chicken
broth, coconut milk, lemon grass strips, and water. Once the broth starts boiling, add in chicken
breast cubes. Cover the pot and lower the heat and simmer for 30 40 minutes. Add salt to taste.
Blanch beansprouts, pre-soaked vermicelli / glass noddles, cabbages in another pot of boiling
water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs,
chopped spring onions and pour the hot chicken broth into the bowl. Serve hot with lime wedges.

Nasi Gandul Pati (Gandul Rice from Pati)

Ingredients
- 500 gr Beef meet-cut into 2X3Xcm
TempehSide dish

- Braised soy sauce eggs, Fried

- 250 gr Flanks meat-small cut

Spices A-Grind into a paste:

- 2 Lemongrass & 4 cm Galangal-bruised

- 3 cloves Garlic, tbsp Pepper

- 600 ml Coconut milk, 1 tsp Sugar

- 2 tsp Coriander, 5 Candlenuts

- 600 ml Beef stock, 1 tsp Brown sugar

- 3 cm Lesser galangal, 1 tsp Cumin

- 6 Kaffir lime leaves, 2 Bay leaves, Rice

Spices B-Grind into a paste:

- 3 tsp Salt, 5 tbsp sweet Soya sauce

- 3 cm Ginger, 3 Shallots, 2 cloves

Garlic
- Fried Onions, Crackers, Frying fat

- 1 Kluwak nuts, 3 Red chilies, 1 tsp

Cumin
- Bird`s eye chilies (optional), Banana leaves

Directions
- Preparing the meat: Saut spices A until fragrant. Put in lime leaves, bay leaves,
lemongrass, galangal, salt, sugar,
brown sugar, soya sauce & 500 gr beef chunks. Add in 400 ml coconut milk & beef
stock. Cook over low heat until
the meat tender & the water reduced. Stir occasionally. Remove the meat, drain
& fry until golden brown. Save
the soup.
- Preparing the Soup: Saut spices B until fragrant. Put sauted spices into the
soup. Add in flanks meat, cook until
the meat tender. Pour in the rest of coconut milk, bring it to a simmer; stir
occasionally.

- Serving: Cover a deep serving plate surface with banana leaf. Place enough steam
rice above it. Put fried meat
above the rice & then pour in the soup. Sprinkle with fried onions. Serve with
crackers, bird`s eye chilies, fried

Gudeg Jogja recipe

Cooking ingredient :
3 cans of young jackfruit
1 can coconut milk
800 ml of water of tea
hard-boiled eggs to taste (do not boil over time, as long as solid only), skinned
white tofu / tofu skin (optional)
125 grams of brown sugar, coarse combed
1 tablespoon cooking oil
bay leaves enaugh
Spices that are:
6 garlic
1 / 2 red onion
2 tsp coriander seeds
3 / 4 tsp cumin
1 tablespoon salt
galangal enaugh
1 stalk lemongrass (white part grab)
Paste Sauce:
red chilli / cayenne pepper / dried chili (but boiled first) to taste
salt enaugh

 paste enaugh
brown sugar enaugh
tomato enaugh (fried first)
Cooking Gudeg Jogja:
1.Nangka filtered and washed, because the water preserved to make a sour taste.
2. Stir-fry ground ingredients until fragrant, put brown sugar and bay leaves.
3. Enter the jackfruit and boiled eggs, stirring until thoroughly blended with spices.
4. Add coconut milk and water until all jackfruit tea and eggs submerged.
5. Cover the pan and cook over low heat. Do not often open, just 1 / 2 hours.
6. If it is long enough to try diicipi have to taste what is not.
7. Enter to know when the water left over a half, so know not too hard.
8. Cook until the water is low / almost dry.
9. Ready to serve and eat with hot white rice and sambal shrimp paste, or it could be with meat
or chicken as a side dish Empal enhancements.
How to Make a sauce paste:
1. Blend all ingredients.
2. Saute with a little oil until slightly dry.
enjoy it!!

Gado-Gado Recipe
Recipes, Indonesian Recipes, Recipes

Print

Recipe: Gado-Gado Surabaya

(Gado-Gado Siram)
Ingredients:
Blanched/steamed vegetables
long green beans, cut into 4-5 cm long
Chinese cabbage, shredded
Bean sprouts
Fresh Vegetables:
Lettuce
Tomato, wedged
Cucumber, sliced
Other Complements:
Boiled/steamed potatoes, sliced
Boiled eggs, wedged
Fried/baked tempe
Fried/baked tofu
Lontong (rice cake with log shape), cut into 1 cm thick
Ready-to-use fried shallot
Melinjo nuts crackers
Shrimp crackers
Gado-gado sauce:
10 cloves garlic, stir fried/fried/roasted
300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
1000 ml coconut milk
10 red chilies, discard the seed and stir fried/fried
1 tsp terasi (dried shrimp paste), toasted
1 block of coconut sugar (about 62.5 grams)
2-3 tbsp rice flour dissolve in a small amount of water
Sambal:

20 red bird eyes chilies, boiled /steamed

1/2 tsp sugar
Sea salt as desired
Method:
Gado-Gado Sauce
1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut
sugar in a food processor or blender.
2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the
stove at low-medium heat. Stir occasionally.
3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice
flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.
Sambal
Combine all ingredients and process in a food processor/blender or you can grind them with
mortar and pestle.
Serving
Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg,
slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce
over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal
on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if
you dont like the spicy sauce.

Recipe: Sop Rawon - East Java traditional beef soup

This original recipe is from Surabaya, Indonesia. This delicious Indonesian soup is often enjoyed
together with salty egg and small beans sprout and shrimp crackers.

Ingredients

600 g (1 lb) beef rump

2 cm (1 inch) turmeric roots

20 g (0.7 oz) ginger roots

50 g (1.8 oz) garlic

100 g (3 oz) shallot

50 g (1.8 oz) candlenut

2 red chilies

2 kaffir lime leafs

30 g (1 oz) lemon grass

200 g (7 oz) black nut (kluwek), cleaned and soft

3 tsp coriander powder

1 bay leaf (salam)

20 g (0.7 oz) galangal

1 tsp cumin

salt

white pepper powder

white sugar

vegetables oil

Directions
1. Clean the beef rump and cut into cubes.
2. Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts
(kluwek) until smooth.
3. Heat pan and put all blended ingredients and saute until cooked and smell
good.

4. Add beef rump cubes and water to make the stock.

5. Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is
tender.
6. Season with coriander powder, cumin, salt and sugar according to taste

NASI KRAWU

Krawu Rice is the typical food of the region Gresik, East Java. Characteristics is a fluffier rice
and served with banana leaves. Side dishes may include veal cutlet, beef stew, beef offal, chili
paste and serundeng.
Krawu Rice Recipe Ingredients:

500 grams of beef, thick 1cm dilated potong2 against fiber

500 ml of water

1 tsp salt

2 bay leaves

1 stalk lemongrass, crushed

200 ml thick coconut milk

older half coconuts, grated chocolate extends to poyah

3 kaffir lime leaves

Rice Seasoning Recipe Krawu puree:

7 grains of red onion

4 cloves garlic

2 cm galangal

3 cm turmeric

1 tbsp coriander

5 grains hazelnut

1/3 tsp tamarind

2 tbsp brown sugar

1 tsp salt / to taste

Complementary Krawu Rice Recipe:

Warm white rice

Yellow Coconut Poyah

shrimp paste sauce

How to make Rice Recipe Krawu:

1. Insert the pieces of meat, water, salt, spices, bay leaves and lemon grass into a pressure
cooker.
2. Process for 15 minutes starting from the time of hissing. Turn off and let stand until the
pressure is gone.
3. Cook until the waters recede, permeate and flavor the meat tender added.
4. Pour the coconut milk, cook over a low heat and cover open while stirring occasionally
until sauce Mulei shrink.
5. No need to worry if the meat be destroyed, this is typical of rice Krawu Gresik.
6. Drain the meat and set aside. The remaining liquid is mixed with grated coconut and a
half old.
7. Put the grated coconut in a frying pan, add the chopped orange shreded.

8. Roasted while in aduk2 until smooth and pervasive, and dry. Turn off heat. Discard
orange leaves.
9. Meat fried in oil in a lot, do not get too dry.
10. Ready to be served with a complement.
LONTONG SAYUR RECIPE
Ingredients:
500 g bamboo shoot strips
10 petai, sliced
250 g shrimps, peeled
1 tofus, cut each into 20 smaller pieces
1 block tempe, cut into small bite-sized pieces
2 lemongrass, bruised
3 cm galangal, bruised
2 Indonesian bay leaves
1 tsp ground dried shrimp (Indonesian: ebi)
2 pkgs cream coconut powder
1.5 L homemade shrimp stock*
lontongs, cut into bite-sized pieces
oil to stir frySpices to grind into a paste
6 shallots
3 cloves garlics
3 red chillies
3 candlenuts (Indonesian: kemiri)
1 tsp dried shrimp paste (Indonesian: terasi, Malay: belachan), roasted

Directions:
Preparation
*Homemade shrimp stock can be made ahead from shrimp heads and skins
1. In a pot, combine water, 1 tbsp sugar and bamboo shoots, cook until boiling, and drain.
2. Deep fry or bake tempe and tofu until done.
3. Combine shrimp stock and 1 package of coconut cream powder; stir occasionally. Bring to a
boil and set aside.
Cooking
1. Stir fry spices paste/ground ingredients in a large saucepan over medium heat for 1-2 minutes,
add salam leaves, galangals, and lemongrasses, cook for another 1 minutes until fragrant.
2. Add stink beans, bamboo shoot, tempe, tofu and another package of coconut cream powder,
stir until mixed.
3. Add shrimp stock and shrimp, stir and boil for another 5-10 minutes or until the shrimps are
done.

4. Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp
ones).