RECIPES/ COOKING TIPS

TUNJANG KIKIL

Ingredients:

1. 500 grams of beef tendon, boiled until tender and cut into small pieces.

2. 2 liters of water to boil.

3. 2 lemongrass stalks, crushed.

4. 4 lime leaves.

5. 2 bay leaves.

6. 3 cm galangal, crushed.

7. 2 tamarinds

8. 100 ml thick coconut milk

9. Salt, sugar, and seasoning to taste.

 

Fine Spices:

1. 5 cloves of garlic.

2. 7 red onion cloves.

3. 4 hazelnuts, toasted.

4. 2 cm turmeric.

5. 1 tbsp coriander, roasted.

6. 1/2 tsp white or black pepper.

7. 5 large red chilies (adjust to desired level of spiciness).

 

How ​​to Cook:

 

1. Boil tendon in boiling water until soft. Discard the first boiling water to remove the fishy smell. Set aside the chopped pecans.
2. Heat some oil in a wok. Saute fine spices with lemongrass, orange leaves, bay leaves, and galangal until fragrant and mature.
3. Add water to the wok, then add the boiled chickpeas. Let it boil so that the kikel seeps the spices.
4. If you want to use coconut milk, pour thick coconut milk and stir slowly so it doesn't break. Cook on low heat until the sauce thickens.
5. Add enough salt, sugar, and flavoring. Adjust the taste to suit your taste.
6. Cook until the spices are fully absorbed and the sauce is slightly reduced.
7. Remove and serve the tendonmpole with a sprinkling of fried onions on top. This dish is best eaten with warm white rice.

 

DENDENG LAMBOK

Ingredients:

1. 500 grams of beef

2. 2 lemongrass stalks, crushed.

3. 4 lime leaves.

4. 2 bay leaves.

5. 1 liter of water to boil.

6. Oil for frying.

7. Salt and sugar to taste.

 

Fine Spices:

1. 7 cloves of shallot.

2. 5 cloves of garlic.

3. 5 large red chilies (remove seeds if you don't want it too spicy).

4. 2 cm of turmeric, roasted.

5. 2 cm of ginger.

6. 1 tbsp coriander, roasted.

7. 1 tsp black pepper.

 

 

Cooking Method:

1. Prepare the Meat:

 Cut the beef into thin sheets, the size to taste. Beat the meat using a mallet or a meat beater until the fibers are visible, but do not break.

2. Meat Boil:

 Add the meat to the pot with bay leaves, orange leaves, lemongrass, and water. Boil until the meat is tender and the water is reduced. Remove and set the meat aside.

3. Refine the Spices:

 Grind all the fine spices using a blender or grater until it becomes a paste.

4. Sauteed Spices:

 Heat some oil in a wok. Saute fine spices until fragrant and mature. Add enough salt and sugar.

5. Add Meat:

 Add the boiled meat pieces to the spice stir-fry. Stir until the meat is evenly coated with spices. Add a little water if the seasoning is too dry.

6. Fried Meat (Optional):

 If you like, fry the meat briefly with a little oil until brown. However, lambok jerky is usually not too dry.

7. Serve:

 Pick up the mature lambok jerky. Serve with warm white rice, sambal lado, and lalapan.

KANGKUNG HOT PLATE POLOS

Ingredients:

1. 2 bunches of kale.

2. 3 cloves of garlic, finely chopped.

3. 2 red onion cloves, thinly sliced.

4. 2 large red chilies, sliced ​​diagonally (optional for spicy taste).

5. 1 tbsp oyster sauce.

6. 1 tbsp soy sauce.

7. 1 tbsp sweet soy sauce.

8. 1/2 tsp white pepper powder.

9. Sufficient salt and sugar.

10. 100 ml of water.

11. 1 tbsp cornstarch, dissolve with 2 tbsp water.

12. Oil for frying.

 

Additional Equipment:

- Hot plate (hot iron pan) for serving

 

Cooking Method:

1. Wash the kale, remove the hard stems, then wash and drain.
2. Heat some oil in a wok. Saute garlic, red onion, and chili until fragrant.
3. Put the kale into the wok, stir quickly over high heat so that the kale stays green and fresh.
4. Add oyster sauce, soy sauce, sweet soy sauce, white pepper, salt, and sugar. Stir well.
5. Pour water into the stir-fry, cook until the kale wilts a little.
6. Pour the cornstarch solution to thicken the sauce. Stir until the sauce thickens and spreads evenly.
7. Heat the hot plate until really hot. Pour the stir-fried kale with the sauce onto a sizzling hot plate.
8. Plain hot plate kale is ready to be served immediately while still hot. Perfect to enjoy with warm white rice.

 

GURAME BAKAR

Ingredients:

1. 1 gourame fish

2. 2 tablespoons of lime juice.

3. 1 teaspoon of salt.

4. 2 tablespoons sweet soy sauce (for smearing).

5. 1 tbsp margarine (for spreading).

 

Fine Spice Ingredients:

1. 5 red onion cloves.

2. 3 cloves of garlic.

3. 3 hazelnuts, roasted.

4. 1 cm turmeric, roasted.

5. 1 cm of ginger.

6. 1 tsp coriander, roasted.

7. 2 tablespoons tamarind water.

8. 1 tbsp brown sugar, grated.

9. 1/2 tsp salt.

10. 1/2 tsp white pepper.

 

Cooking Method:

 

1. Preparation of Fish:

·         Clean the gourame fish and make several cuts on its body so that the seasoning can penetrate more.

·         Brush the fish with lime juice and salt. Let sit for 15 minutes, then rinse thoroughly.

 

2. Refine the Spices:

·         Grind all the fine spices into a paste.

 

3. Fish Grease:

·         Smear the fish with fine spices evenly, including the inside of the fish. Let sit for 30 minutes to 1 hour for the spices to penetrate.

 

4. Prepare the Grill:

·         Heat the grill or grill. If using charcoal, make sure the coals are lit well for an even burn.

 

5. Grilled Fish:

·         Place the fish on the grill. Spread with a mixture of soy sauce and margarine during the burning process. Flip the fish carefully so it doesn't fall apart, then coat the other side.

·         Roast until the fish is cooked and the outside is slightly dry and brown.

 

6. Serve:

·         Remove the fish from the grill and serve on a serving plate.

·         Baked gourame is best eaten with warm white rice, sambal terasi, and vegetables such as cucumber, lettuce, or tomato.

 

SATE AYAM INDONESIA

Sate ingredients:

1. 500 grams of chicken meat , cut into small pieces.

2. 10–15 skewers (soak in water to prevent burning).

3. 3 tablespoons sweet soy sauce for smearing.

4. 2 tablespoons of coconut oil or cooking oil.

 

Marinade Ingredients (Smooth):

1. 5 red onion cloves.

2. 3 cloves of garlic.

3. 2 cm of ginger.

4. 2 cm of turmeric, roasted.

5. 2 hazelnuts, roasted.

6. 1 tbsp coriander, roasted.

7. 1 teaspoon of salt.

8. 2 tablespoons brown sugar, grated.

9. 2 tablespoons sweet soy sauce.

10. 2 tablespoons tamarind water.

 

Peanut Sauce Ingredients:

1. 200 grams of peanuts, fried and mashed.

2. 3 cloves of garlic, puree.

3. 5 large red chilies (optional, depending on the desired level of spiciness).

4. 500 ml of water.

5. 2 tablespoons of brown sugar.

6. 1 teaspoon of salt.

7. 2 tablespoons sweet soy sauce.

8. 1 tbsp tamarind water.

How ​​to Make Satay:

1. Meat Preparation:

 - Cut the chicken into small pieces for satay. Wash clean and drain.

2. Meat Marinade:

 - Mix chicken meat with marinated spices that have been refined. Stir well until the spices are absorbed. Chill for 1-2 hours in the fridge for maximum results.

3. Meat Skewers:

 - Take a skewer, arrange the pieces of chicken meat on the skewer (4–5 pieces per skewer). Don't be too close to cook evenly.

4. Grilled Satay:

 - Grill satay over charcoal or grill pan. While baking, smear the satay with a mixture of sweet soy sauce and oil. Turn the satay periodically until cooked and slightly browned.

 

How ​​to Make Peanut Sauce:

1. Saute Spices:

 - Saute garlic and red chilies until fragrant.

2. Cook Gravy:

 - Add the ground peanuts that have been refined into the stir-fry. Add water, mix well.

 - Add brown sugar, salt, soy sauce, and tamarind water. Cook on low heat until the sauce thickens. Taste correction according to taste.

 

AYAM KEMANGI

Ingredients:

1. 500 grams of chicken (thigh, breast, or cut into small pieces according to taste).

2. 2 handfuls of basil leaves, wash clean.

3. 2 lemongrass sticks, lemon juice.

4. 4 orange leaves, torn.

5. 2 large red chilies, sliced ​​diagonally.

6. 3 red cayenne pepper (adjust how spicy it is).

7. 200 ml diluted coconut milk (optional, for a more savory taste).

8. Oil for frying.

 

Fine Spices:

1. 6 red onion cloves.

2. 4 cloves of garlic.

3. 3 hazelnuts, roasted.

4. 2 cm of turmeric, roasted.

5. 2 cm of ginger.

6. 1 teaspoon of salt.

7. 1 tsp granulated sugar.

8. 1/2 tsp white pepper powder.

 

Cooking Method:

1. Chicken Preparation:

 - Wash the chicken clean and grease it with a little salt and lime juice. Let it sit for 15 minutes, then rinse.

2. Saute Spices:

 - Heat some oil in a wok. Saute fine spices with lemongrass and orange leaves until fragrant.

3. Cook Chicken:

 - Put the chicken pieces into the stir-fry. Stir until the chicken changes color and the spices are absorbed.

4. Add Coconut Milk:

- Pour in the thin coconut milk (if using) and cook over low heat until the chicken is tender. If not using coconut milk, add a little water to soften the chicken.

5. Add Chili and Basil:

- Add sliced ​​red chili, cayenne pepper, and basil leaves. Stir gently until basil leaves wilt.

6. Taste Correction:

- Add salt, sugar, or pepper to taste. Cook until the spices are fully absorbed.

7. Serve :

- Remove the cooked basil chicken, then serve with warm white rice.

 

SAYUR DAUN SINGKONG

Ingredients:

1. 2 bundles of cassava leaves, boiled and boiled until soft, then drained and coarsely chopped.

2. 500 ml coconut milk (thin or thick, according to taste).

3. 2 lemongrass sticks, lemon juice.

4. 3 bay leaves.

5. 4 leaves of orange.

6. 2 cm galangal, chopped.

7. Sufficient salt, sugar, and flavoring.

8. Oil for frying.

 

Fine Spices:

1. 5 red onion cloves.

2. 3 cloves of garlic.

3. 5 large red chilies (or according to the desired level of spiciness).

4. 2 red cayenne peppers (optional, for a more spicy taste).

5. 2 hazelnuts, roasted.

6. 1 cm turmeric, roasted.

7. 1 tsp coriander, roasted.

 

 

Cooking Method:

1. Cassava Leaf Boil:

 - Boil cassava leaves in boiling water with a little salt until soft. Drain, squeeze the water, then cut into rough pieces.

2. Saute Spices:

 - Heat some oil in a wok. Saute fine spices with lemongrass, bay leaves, orange leaves, and galangal until fragrant.

3. Add coconut milk:

 - Pour the coconut milk into the stir-fry. Stir slowly so that the coconut milk does not break. Cook until boiling.

4. Add Cassava Leaves:

 - Add boiled cassava leaves. Stir until the leaves are evenly mixed with the coconut milk sauce.

5. Spice:

 - Add salt, sugar, and flavoring to taste. Stir again and cook on low heat until the spices are absorbed.

 

JENGKOL BALADO

Ingredients:

1. 300 grams of jengkol, boiled until soft, then cut in half and geprek.

2. 2 bay leaves.

3. 2 cm galangal, chopped.

4. 3 tablespoons of oil for frying.

 

Ingredients of Green Balado

1. 10 large green chilies.

2. 5 green cayenne peppers (adjust to the level of spiciness).

3. 6 red onion cloves.

4. 4 cloves of garlic.

5. 2 green tomatoes.

6. 1 teaspoon of salt.

7. 1 tsp granulated sugar.

Cooking Method:

1. Jengkol Boil:

 - Boil jengkol with bay leaves and galangal until soft. This also helps to reduce the special smell of jengkol.

 - Once cooked, drain, split the jengkol into two, and flatten a little.

2. Fried Jengkol (Optional):

 - If you want a crisper texture, fry jengkol for a while in hot oil. Set aside.

3. Sauteed Green Balado:

 - Heat the oil in a wok. Saute green balado spices that have been coarsely ground until fragrant and mature.

4. Enter Jengkol:

 - Put the jengkol into the spice stir-fry. Stir until jengkol is evenly coated with green balado.

5. Spice:

 - Add salt and sugar to taste. Stir well and cook on low heat for a few minutes so that the spices are absorbed.