Food Flavor Of Javanese

Tofu Steak

2010-04-25T10:27:00.000+07:00

Tofu is also nice to know the alias processed into steaks. Of course, should know a good quality silk. Sufficiently soaked spices and matured slowly. Taste tasty tofu and seasoning the thick makes it no less delicious steak with steak meat.

Material:

4 pieces @ 100 grams out of silk, drain
2 tablespoons butter
2 leeks, thinly sliced

Seasoning, mix well:

1 tablespoon sauce LP / BBQ
1 tbsp Hoisin sauce
2 tbsp Japanese soy sauce
1 clove garlic, grated
½ teaspoon pepper
1 tsp lemon juice
1 teaspoon salt

Method:

Smear the pieces out with seasoning until blended. Leave it for 30 minutes
Heat the butter in a skillet · flat until melted.
Reduce heat, and cook until browned on one side. Reversed, cook other side until browned. Lift.
Place on serving plates. Sprinkle green onions. Serve warm.

For 4 people

Wedang Sekoteng

2009-09-26T02:48:00.002+07:00

Material:

750 cc of water
75 grams of crushed ginger
150 grams of granulated sugar
2 pandan leaves
150 boiled green beans
100 grams of ready-made Chinese girlfriend
1 slice white bread cubes

How to make:

Boil water with ginger, pandan leaves and sugar to boil
Remove and strain
Place and arrange in a bowl of food: green beans, Chinese girlfriend and slices of fresh bread. Then pour the ginger.

The Chicken Soup

2009-09-06T23:27:00.002+07:00

Materials :
- Chicken claw
- Carrots
- Beans
- Col
- Daun Bawang
- Leaf Celery
- Water

Spices mashed :
- Shallots
- Garlic
- Pepper
- Salt

HOW TO MAKE:
1. Boil water, after boiling enter claw
2. After the first seethe, waste water the stew.
3. Boil water again with cold water until tender
4. Once soft, put spices smooth
5. After boiling and spices are not smell of raw, enter a carrot
6. Boil until tender
7. Enter cabbage, beans and leaves onion celery
8. Boiling, remove and serve

TIPS:
1. Boiling claw up to 2 times for no sauce turbid
2. After boiling the chicken claw soup or chicken soup, Do not close the lid tightly, can cause
become stale vegetables, allow to cool before new closed meeting.

Seafood Tomato soup

2009-02-16T23:22:00.002+07:00

For those who love cooking seafood, this recipe might be a recipe for seafood lover adding the food's flavor more delicious.

The materials needed:

3 tomatoes, blender
2 tbsp Margarine
1 Bombay onion pieces, cut into pieces
3 cloves garlic, chopped
2 pieces of bay
1 liter of water
2 carrots stem, cut small dice
2 pieces of potatoes, peeled cut small dice
300 grams shrimp medium, peeled sisakan ekornya
300 grams green shell
300 grams of shellfish and white
250 grams of fish flesh kakap
1 tsp salt, 1 tsp pepper powder
1 tbsp sugar

Topping: chopped parsley

As for how to make are as follows:

Heat Margarine, tumis Bombay onion and garlic until fragrant, enter the bay and water, boil.
Enter the carrots and potatoes, cook until cooked.
Enter the shrimp, green shell, white shell, kakap, salt, pepper and sugar, cook until cooked, add the tomatoes that have been mashed, poke average, cook briefly, lift.
Serve warm, taburi with chopped parsley.

For : 6 peoples

Online Casino

2008-12-26T12:20:00.001+07:00

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Halloween Party

2008-08-24T11:36:00.001+07:00

Halloween party is up ahead, and the clock is ticking. My family always makes a party every year for every occasion. Its kind like the holidays is only for family. For the next Halloween party, I planned to invite my friends, and luckily my parents agreed with me. I has been inviting every one I know, and telling them to be there with the best costume they had. I ask my brother to help me make the party, because I am out of hand already, I’d never think that making party is so complicated. My brother was searching about the internet about the decoration and suddenly drops into this costume website. They have great deals of costume to offer. My costume idea is from one of those costumes.

The party is going to be fun I think, there would be my friends, my brother’s friends and my parent relations. Mom said that I don’t have to think about the food, because she got it covered, thanks mom. My parents also wear a costume; Halloween is all about a costume party anyway. For adult Halloween costumes, they will wear a couple costumes, a king and a queen costume. This is going to be fun.

Until the D-Day is still a couple weeks, I just can’t wait any longer. My friends have been talking to next party, about what they will wear and stuff like that. I’m sure their costumes is great, everybody will wear their best costume they had. About the costume safety, I think their parents already fixed them up. There gonna be a food, wacky wild stuff and trick or treat tradition. Just can’t wait any longer.

Asinan Campur

2008-08-24T11:33:00.002+07:00

Ingredients:

50 gr Tofu, boiled, cut it dice
50 gr Bengkuang, cut dice
50 gr Cucumber, cut thin
50 gr Bean sprout
10 gr Fried Nut
10 gr Fried Melinjo

Spice:

2 Onions
½ tsp (Dried shrimps)
Red pepper, Green pepper
Salt and Sugar

Cooking process:

For soup, blend all soup ingredients and boil within 200 cc water.
Put tofu, bengkuang, cucumber and bean sprout into soup. Put it into refrigerator.
Serve it cold and pour fried nut and melinjo.

Pepes Godong Pohong (Steamed Singkong Leaf)

2008-08-03T00:02:00.004+07:00

Ingredients
1 med-sized Salted Fish (Peda)
1 bunch of Cassava Leaves, pick the greener one
Banana leaves for wrapping

Spices
5 Red Onions
4 Onions
1 Big Red Chilli
10 Chillies
3 Tomatoes
5 Sour Starfruit (Belimbing wuluh)
1 tsp Salt and Sugar
Seasoning

Cooking process

Wash the Cassava leaves firmly, add some salt and mix them well.
Sliced Salted fish for 4-5 parts.
Chopped the Spices, then put into a bowl, add salt, sugar and seasoning. Mix them well.
Put most of the Cassava leaves on top of Banana leaves, then put the mixed spices and salted fish. Cover it using the rest of Cassava leaves, and then wrap the Banana leaves.
Steam it for 1 hour.
After the dish is well cooked, serve it with warm rice.

Pecel Lele

2008-07-28T17:38:00.002+07:00

Estimated Cook Time : 1 Hour

Served for : 2 People

Ingredients :

2 Fresh Catfish mid-size, Clean it.
1 Spoon of squeezed Lime
2 Spoon of Ketchup
3 Onions, Finely Chopped
3 Red Pepper, Blended
2 Green Pepper, Blended
1 Tea spoon Javanese Sugar (Gula Aren)
1 Tea spoon Salt, Blended

Processing :

Dip Fish well
Mix Blended ingredients, lime juice and Ketchup.
Add Mixed Ingredients to Fish, Stir it

Technorati Tags: pecel lele, spicy, hot, pedas

Full List of Indonesian Spices

2008-07-20T18:26:00.001+07:00

For some other parts of the world, cooking spices is very hard to find. In fact it is a tremendous task, for example finding turmeric on Europe doesn’t as easy as if we looking on the Indonesia. Many of Javanese Cuisine is using these spices, they have been using the spices from over hundred years.
I will try to make a list of Javanese Spices, it may not be completed yet but I will try my best to provide an updated as soon as possible. My hope at its core is to introduce Javanese Cuisine to all blogger, reader or anyone else who has interests in it. So let’s begin:

Asam (Tamarind)
Cengkeh (Clove)
Daun Jeruk (Citrus leaves)
Daun Salam (Salam Leaves)
Ebi (Dried Shrimps)
Jahe (Ginger)
Jeruk purut (lime used as medicine.)
Jinten (Caraway seed, jintan-hitam, cumin. jintan-manis, anise seed. jintan-putih, white cumin.)
Keluak/Kluwek (The Fruit of the kepayang tree used as a spice.)
Kemangi (Basil)
Kemiri (Candlenut)
Kencur (Greater Galingale, a root crop resembling ginger)
Ketumbar (Coriander)
Kucai (Leek or green onion)
Kunci (Temu kunci, generic term for many Curcuma species and similar plants)
Kunyit (Tumeric)
Lengkuas/Laos (Ginger ale)
Merica (Pepper)
Pala (Nutmeg)
Petai (Beans with pungent odor, dark green colored. Bigger is Tastier)
Santan (Milk squeezed from coconut)
Serai (Lemongrass, Citronella)
Tauco (Salted yellow beans. It has long lasting time to keep)
Tepung Beras (Pulverize rice)
Terasi (*Condiment made from pounded and fermented shrimp or small fish)

Technorati Tags: spices, spicy, Indonesian spices, cuisine, ingredients

Srawut - A Traditional Javanese Snack

2008-07-07T02:11:00.002+07:00

Ingredient:

1 kg Cassava
1/4 kg Brown Sugar
1 Coconut ( Grated )
1/2 tsp Vanilla powder and salt

Cooking Process :

Grated coarsely cassava and coconut. Separate the Coconut away.
Prepare a steamer with water.
When the water have boiled, put cassava on it. Pour brown sugar, vanilla powder and salt.
Steam for about 20 - 30 minutes.

Served while it hot, add a grated coconut as topping.

Sayur Asem

2008-06-17T22:03:00.004+07:00

250 gr ribs, boil until tender, take about 1 liter broth
100 gr melinjo fruit, well rippen
200 gr unripe jackfruit - cut it 2 x 2 cm
100 gr unripe papaya - 2 x 2 cm
1 corn - 2 x 2 cm
50 gr peanut
2 pumpkin 2 x 2 cm
10 chickpeas
50 gr melinjo leaves
3 green pepper, halved it
1 salam leaf
1 galangale
3 tamarind, squeezed

Blended

2 red pepper
3 candlenut
1 tsp terasi
5 red onion
1 garlic
2 tsp salt
1 sp brown sugar

Cooking Process

Boil melinjo fruits and peanuts in different bowl.
Then boil unripe jackfruit, corn, papaya, and boiled melinjo fruits and peanuts within broth until well cooked.
Add blended ingredients, salam and galangale.
Add pumpkin, after a while then add chickpeas, green pepper.
Finally add melinjo leaves, tamarind, salt and sugar. Cook well but keep the veggies well tendered.

Javanese Stew

2008-06-13T10:39:00.003+07:00

for 4 People

1,5 ltr air
250 gr meat
1 potato, squared dice 2 cm
2 carrot, sliced 1 cm
6 string bean, 2 cm
2 cabbage 2×4 cm
1 tomato, chopped 8 parts
2 red onion, finely chopped
1 garlic
pepper
salt
nutmeg
fried onion

Cooking process:

Boil the meat until tendered, cut it diced 1 1/2 cm.
Add tomato, carrot, and potato until it tender too.
Add string bean and cabbage.
Saute red onion and garlic well, then throw it to stew.
Add instant broth, salt, pepper and grated nutmeg.
Serve hot with scattered fried onion.

Healthy tips:
The vegetables in this stew are fiber source to reduce the cholesterol.
Choose a good meat. Avoid fat.

Sambal's Variant

2008-06-09T18:31:00.002+07:00

Sambal is thicker and richer tasting than Mexican salsa. It ranges in spiciness. There are a number of varieties which are popular in Indonesia, including :

Sambal Asam
This is similar to Sambal Trassi with an addition of tamarind (asam) concentrate. 'Asam' means sour in Indonesian
Sambal Bajak (Badjak)
Chili (or another kind of red pepper) fried with oil, garlic, trassi, candlenuts and other condiments (darker, richer in flavor).
Sambal mangga
Freshly ground Sambal Trassi with shredded young mango, a nice company to eat with seafood.
Sambal Balado
Minangkabau style Sambal. Chili sauteed with oil, garlic, onion, tomato, salt and lemon or lime juice.
Sambal Belacan
A Malay style sambal. Chili is pounded together with toasted Shrimp paste(belacan) in a stone mortar. Tomatoes are optional ingredients. Sometimes, sweet sour mangoes or equivalent local fruits are added. Salt, sugar and lime juice are the last items added. Eaten with cucumbers or 'ulam'(leafy herbs) in a meal of rice and other dishes. A Malaysian-Chinese version is to fry belacan with chili.
Sambal Tumis
Chili fried with belacan shrimp paste, onions, garlic, tamarind juice. Tumis means "to fry" till an aroma comes out. It may be mixed with other ingredients to produce dishes such as sambal kangkong, sambal sotong (squid) and sambal telur (egg).
Sambal Kemiri
This is similar to Sambal Trassi with an addition of candlenuts.
Sambal Manis
Chili, onions and sugar it has a chiefly sweet taste, as said by the Indonesian word 'manis' which means 'sweet'.
Sambal Trasi
Modern Indonesian is "Terasi"; it is the same as Malaysian Belacan. Red and green peppers, trassi, sugar, salt, lemon or lime juice (tangy, strong). One version omit the lime juice and has the sambal fried with pounded tomatoes.
Sambal Udang
Chili fried with oil, garlic and shrimps.
Sambal Ulek
Chili (bright red, thin and sharp tasting). Some types of this variant call for the addition of salt or lime into the red mixture. Oelek is a Dutch spelling which in modern Indonesian spelling has became simply Ulek; both have the same pronunciation. Ulek is Indonesian special stoneware derived from prehistoric household kitchenware that is still being used actively in most Indonesian kitchens, particularly in Java. It is a stone pestle (called ulekan) with a mortar (ulek-ulek) made from an old and matured bamboo root, that is used for crushing chilies, peppers, shallots, peanuts, and other kinds of ingredients.
Sambal Jeruk
Green pepper with lemon. (colourless, adds taste). In Malaysia, it is called cili (chili) jeruk. However, the lime is substituted with vinegar and sugar. Used as a condiment with fried rice and noodle based dishes.
Sambal Setan
A very hot sambal with Madame Jeanette peppers (red brownish, very sharp). The name literally means "Devil's Sauce".
Sambal Pedas Pedas
Extremely spicy sambal, with the Indonesian word 'pedas' for spicy, being used twice.
Sambal Taliwang
This variant is native from Taliwang, a village near Mataram, Lombok Island. Made from naga jolokia pepper grown specially in Lombok, garlic and Lombok shrimp paste. A kilogram of naga jolokia pepper is extracted, ground and pressed . This is mixed with ground garlic and shrimp paste, then cooked with vegetable oil.

Kalasan Fried Chicken

2008-06-08T11:14:00.002+07:00

Served for 4 People

1 chicken (750 grm), slice in half tear widely
600 ml coconut's water
50 gr brown sugar,finely chopped
2 salam leaves
2 cm galangale stomped
1 tamarind fruit
2 sp ketchup oil

Blended ingredients

4 pcs garlic
1 tsp coriander, roasted
2 tsp salt

Cooking process :

Mix chicken, blended ingredients, brown sugar, salam leaves, galangale and ketchup. Boils within coconut's water until dried off.
Fry until well-done.

Nasi Campur / Rames Rice

2008-06-06T15:25:00.004+07:00

Served for 4 people

1/4 carrot & chickpea
1 mihun /rice noodles
1/4 kg chicken
2 eggs, boiled
1 bunch mustard green

-> Green Saute

3 red onion
3 garlic
1 chili
5 green pepper
1 galangale
salt & sugar

-> Mihun Saute

2 red onion
2 garlic
5 green pepper
1 galangale
salt & sugar

-> Opor (blended)

4 red onion
4 garlic
1/2 tsp coriander
8 seed candlenut
1/2 tsp caraway seed
1 salam leaf
15 gr ginger
3 cm galangale
1 stick lemon grass
3 citrus leaves
3 tsp salt & sugar
100 ml coconut milk

Cooking Process

Cut chickpea and carrot. chopped the green saute ingredients
Saute the spices, add carrot & chickpea. wait until tenderize.
Submerged mihun into cold water until tender.
Cook mihun spices, add green mustard and mihun. cook until well-done
Cook and saute blended ingredients for opor, chicken, ginger, galangale, salam leaf, citrus leaf, lemon grass, 100 ml coconut milk and 1/2 ltr water. stir until tender.

Soto Ayam (Chicken)

2008-06-06T02:26:00.003+07:00

Served for 5 People

Ingredient

1/4 kg chicken (Chest)
1/4 kg potato
2 eggs, boiled
1 pck sohun
1/4 kg cabbage
1/4 kg chicken claw, for broth
1/4 tsp pepper, crunched
2 leek, coarsely chopped
citrus & salam leaves
lemongrass
celery
fried onion
salt & sugar

Blended

4 red onion
4 garlic
8 candlenut
1 ginger
3 turmeric

-> Sambal Soto

100 gr chili
2 garlic
1 candlenut
boil, blend

-> Koyah

1/4 kg krupuk(shrimp)
2 garlic
pound well

Cooking process

Boil chicken, add salt, after boiled then put it into hot oil, fry. shred well
Peel potato, do paper thin slice, est 4x4 cm.
Boil chicken claw.
Saute blended ingr, add ginger, lemongrass, citrus & salam leaves, and leek. Add to chicken claw's broth, boil it up. Serve Hot

Serve it with rice. add shredded chicken, pour the broth, put just enough sambal,
and pour the magic koyah.

Gudeg

2008-06-05T15:19:00.006+07:00

Served for 4 People

1/4 stalk unripe jackfruit, sliced thin
1/2 local chicken, make it 4 big slice
4 eggs
1/2 oz processed cow skin
2 tofu, diced, fry well
1 stalk tempe, diced, fry well
150 ml coconut milk

Gudeg ingredient (blended)

4 red onion
4 garlic
1 tsp salt
1 oz brown sugar
2 salam leaves

Sambal Goreng (blended)

5 red pepper
5 red onion
5 garlic
2 citrus leaves
3 cm galangale
1 salam leaves
1 tsp salt & sugar

Opor (blended)

4 red onion
4 garlic
1/2 tsp coriander
8 seed candlenut
1/2 tsp caraway seed
1 salam leaf
15 gr ginger
3 cm galangale
1 stick lemon grass
3 citrus leaves
3 tsp salt & sugar

Cooking Process

Boil Unripe Jackfruit, gudeg ingredients, 1 ltr water until tender and the water dried off.
Boil egg, 1 sp salt, 5 rose-apple leaves until well cooked.
Cook and saute blended ingredients for opor, chicken, ginger, galangale, salam leaf, citrus leaf, lemon grass, 100 ml coconut milk and 1/2 ltr water. stir until tender.
Saute sambal goreng ingredients, add processed cow skin, tofu, tempe, 50 ml coconut milk and 150 ml water. cook until become soggy then add 10 whole chili.

Do not mix the food at 1 pot. only arrange it when will it be served.

Javanese Flavor

2008-05-22T21:29:00.002+07:00

Every single tribes in the Earth has an unique culture, attitude, and flavor. Because of its unique, if we want to list them all, a hundred - maybe a thousand page still wont be enough.

Food will be the same, East Javanese like it Hot and spicy, Middle Javanese and Jogja's people want it more sugar on their menu, and West Javanese loves raw vegetables, fresh fish and sambal......more tribes more the different.

I will try to uncover Javanese favorite beverages and menu on the next article and i will post as often as possible for everybody's demand.