Grilled Fish with Sambal Dabu-dabu

Ingredients

- 1 medium fish (you can use any fish like seabass or ikan kakap, indian mackarel or ikan tude, Silver/White Pomfrets or ikan Bawal)

For Marinate

* 1st marinate :

- 3 tablespoons lime juice

- 1 teaspoon salt

** 2nd marinate :

- 4 garlics

- 4 candlenuts, pan-broil

- 2 teaspoons turmeric

- 1/2 cube chicken bouillon

- 1/2 teaspoon popper powder

- salt to taste

- 2 tablespoons olive oil

For sambal dabu-dabu (chillies salad)

- 2 big red chillies

- 3 or more small chillies (cabe rawit)

- 4-5 small tomatoes

- 3 shallots

- lime juice

- pinch of salt

- 4 leafs fresh lime basil (daun kemangi) - optional;

Directions

1. Marinate the fish with 1st marinate. Leave it for 30 minutes.

2. After 30 minutes, clean the fish with water so it won't be too sour.

3. Blend all the ingredients to make paste, then marinate the fish with it. Leave the fish for 1 hour or so ... the more the better.

4. Grill the fish in the oven or charcoal.

5. For sambal dabu: thinly cut the chillies, shallots, and tomatoes thinny. Put them in a bowl, then add salt, lime juice and olive oil.

6. Serving suggestion : pour the sambal dabu over the grilled fish, and serve with steamed rice.

source : http://www.tasty-indonesian-food.com/ikan-bakar-sambal-dabu-dabu.html

Grilled Carp

Ingredients

- 1 whole fish, cleaned

- 1 tablespoon lime juice

- 1 tablespoon sweet soy sauce

- 25 g margarine

For marinate the fish

- 3 Candlenuts

- 3 shallots

- 2 cloves of garlic

- 1 tablespoon turmeric powder

- 1 teaspoon coriander

- salt to taste

- 1 tablespoon of vegetable oil

Directions

1. Clean the fish and make cutlets around it. Pour the lime juice over it to reduce the fishy smell.

2. Blend or grind all marinate ingredients. Then use it to marinate the fish. Set aside for at least 1 hour.

3. When the marinate is absorb enough, grill the fish and brush it with marinate leftover.

4. When the fish is about to be ready, brush with sweet soy sauce and margarine. Continue grilling until it's cooked.

5 Serve with warm plain rice, cucumber, and Sambal Terasi

source :http://www.tasty-indonesian-food.com/ikan-bakar.html

Pempek Palembang

Ingredients

Fish Cake

- 250 gram flesh of Spanish mackerels, grinded

- 5 tablespoons ice water

- 100 g tapioca flour or sago flour

- 20 g plain flour

- 1 teaspoon salt

Soup (Cuko)

- 125 g palm sugar

- 1 cloves of garlic, crushed/smashed

- 2 bird's eyes chillies cut thinly

- 1/2 teaspoon salt

- 1 tablespoons of tamarind (depend how sour you want the soup is)

- 250 ml water

Additional Ingredients

- Cucumber

- Egg noodle, cooked

- Grinded dried shrimp (ebi) - optional

Directions

1. Grind the fish fillet. Then add ice water and salt. Mix them well.

2. Then gradually add all the flours into the fish mixture until it doesn't stick anymore and you can easily shape it. Then shape pempek as you wish (usually long and round). Then deep fry and set aside.

3. Make the soup (cuko): boil the water with tamarind and palm sugar until sugar is dissolved. Filter, and then add the garlic, chillies and salt. Continue cooking for 3-5 minutes.

4. Serving: place the pempek in plate (you can cut into small pieces), add the noodle and then pour with the soup. Garnish with the cucumber. Some people like to add ebi (grinded dried shrimp).

source : http://www.tasty-indonesian-food.com/pempek.html

Spicy Eggplants

Hot Spicy Egg­plant:

Ingredients

- 1 large eggplant, or Asian Eggplant if you can find it

- 2 tablespoons vegetables oil

Spice paste

- 6 red chillies

- 4 bird's eyes chillies

- 5 cloves of garlic

- 6 shallots

- 2 small tomatoes

- 1 teaspoon dried shrimp paste (terasi)

- 1 tablespoon brown sugar

- 1 teaspoon salt

- 50 ml water

Directions

1. Cut the eggplant into long quarter-round strips. Heat 2 vegetables oil then fry the eggplants until they are soft. Set aside.

2. Blend or grind the spice paste ingredients until it forms a coarse paste, then fry until the liquid is reduced. Pour the sauce over the eggplant and serve immediately.

chicken stew

Ingredients:
800 g chicken thighs (legs), boned
3 tablespoons vegetable oil and enough for deep-frying
20 g garlic, peeled and sliced
30 g shallots, peeled and sliced
20 g galangal (laos), peeled, sliced and bruised
500 ml chicken stock
200 g potatoes, peeled, sliced and deep-fried until golden
a pinch of salt or to taste
¼ teaspoon ground white pepper or to taste

Seasoning:
3 tablespoons sweet soy sauce (kecap manis)
2 tablespoons salty soy sauce (kecap masin)
1 tablespoon oyster sauce
2 tablespoons sweet chili sauce

Garnishing:
Crisp-fried shallots
Lime wedges
Finely chopped kaffir lime leaves

Directions:
Cut chicken thigh meat into 2.5cm cubes. Set aside. Heat sufficient oil for deep-frying chicken to 180 degrees Celsius, then fry for 1 minute. Remove and place on a wire rack to drain. Heat 3 tablespoons oil in a heavy saucepan. Add garlic, shallots and galangal. Sauté over medium heat until fragrant. Add all seasoning ingredients and continue to sauté until solid ingredients are evenly coated and glazed. Add stock, bring to the boil and simmer for 1 minute, then add chicken and return to the boil. Reduce heat and simmer, stirring continuously, until chicken is tender. Remove chicken from sauce and keep warm, then reduce sauce to a syrupy consistency. Mix in fried potatoes and chicken. Season to taste with salt and pepper. Dish out, garnish as desired and serve.

beef rendang

Ingredients :

1 kg beef, fat and sinew removed

1.5 liters coconut milk

1 turmeric leaf, torn and knotted

5 kaffir lime leaves

1 stalk lemon grass, bruised (white part only)

1-2 pieces asam gelugur

10 red chilies, sliced finely



Spices (ground)

3 tablespoons galangal, chopped

1/2 tablespoon turmeric, chopped

1/2 tablespoon fresh ginger, chopped

200 g red chilies

4 shallots

Salt to taste



Method :

Cut the beef into bite-size of 3 cm cubes. Remove any fats and sinew from the meat. Use a pot to simmer the coconut milk with turmeric leaf, lemon grass, asam gelugur, kaffir lime leaves, sliced chilies and ground spices until the milk thickens and becomes oily. Reduce the heat and add the beef. Cook until the meat is tender and the spiced becomes dry and turn brown. Stir occasionally.

CHICKEN SATE WITH PEANUT SAUCE

CHICKEN SATE WITH PEANUT SAUCE
MARINADE:

1/2 cup light brown sugar
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers

PEANUT SAUCE:

3/4 cup peanut
1 1/2 cup coconut milk, unsweetened
1/2 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons molasses (or brown sugar)
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
6 chicken breast halves, boned, skinned, and cut
into 1/2" wide strips

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and allow to marinate at least 2 hours under refrigeration, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.

Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.


Serve with the peanut sauce for dipping.