Kapanlagi.com - When it comes to culinary recommendations, Indonesia certainly has a lot of traditional recipes that can be followed. Instead of buying them, some people choose to cook them themselves.
Although there are already many stalls, restaurants, and street vendors selling them, there are still people who are curious about the recipes for some of these traditional Indonesian cuisines. The dishes in question include satay, rawon, serabi, and kerak telor.
Indonesian culinary recommendations are already quite well-known in other countries. Therefore, it is reasonable if you as a citizen of the country also want to learn about them.
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Illustration (Credit: flickr.com)
There are many famous traditional Indonesian culinary recommendations. Among these dishes, there are several recipes that you can follow when you want to make them yourself at home.
1. Satay Recipe
Ingredients:
- Satay skewers
- 500 grams of diced chicken
- 4 tablespoons of sweet soy sauce
- 2 tablespoons of margarine
Ground spices:
- 4 red chilies
- 5 shallots
- 3 cloves of garlic
- 2 candlenuts
Peanut Sauce:
- 50 grams of fried peanuts, then ground
- 50 grams of sweet soy sauce
- 200 ml of water
- 1 tablespoon of thinly sliced brown sugar
- 2 kaffir lime leaves
- sufficient salt
- sufficient cooking oil
How to make:
Process of making peanut sauce:
1. Heat a little cooking oil, put in the ground spices that you have prepared, then sauté until fragrant.
2. Add the ground peanuts, water, sweet soy sauce, brown sugar, and sufficient salt. Cook until the peanut sauce is cooked and looks oily.
3. Lift, then pour into a container.
How to make Chicken Satay:
1. Insert some pieces of chicken onto skewers, set aside.
2.Mix sweet soy sauce and margarine in a plate, stir until the margarine is melted and evenly mixed with the soy sauce.
3.Coat the chicken with the mixture of soy sauce and margarine, coat until the chicken is fully covered.
4.Grill on a grill while flipping it over to prevent burning, remove from the grill when it is perfectly grilled.
5.Serve the chicken satay with peanut sauce that has been mixed with lime juice according to taste.
6.Traditional chicken satay is ready to be served.
2.Gado-gado Recipe
Ingredients:
- 50 grams of boiled bean sprouts without roots
- 150 grams of boiled chopped water spinach
- 150 grams of boiled spinach leaves
- 200 grams of boiled seedless bitter melon
- 1 fried tofu (8X8 cm)
- 1 piece of fried tempeh (8X8 cm)
- 1-2 tablespoons of fried onions
- 3 boiled eggs, peeled
- emping and fried crackers
- Sauce for gado-gado:
- 200 cc of hot water.
- 200 grams of peanuts, which you have fried beforehand
- 2 red chilies
- 5 bird's eye chilies
- 1 teaspoon of salt
- 1/2 teaspoon of shrimp paste
- 1 tablespoon of brown sugar
How to make:
1. First, make the peanut sauce by peeling the peanuts and roasting them, then grind them.
2.Boil together with coconut milk, red chili and also fried bird's eye chilies with shrimp paste, brown sugar and salt.
3.Mix all the ingredients as the sauce and then cook until boiling, remove and set aside.
3.Boil the vegetables such as water spinach, bitter melon, spinach and bean sprouts, then boil the eggs separately.
4.Fry the tofu and tempeh.
5.Serve neatly on a plate, add vegetables and top it with boiled eggs.
6.Sprinkle fried onions with a mixture of crackers and emping on top, then pour the peanut sauce over it.
7. Ready to enjoy Gado-gado.
3.Rendang Recipe
Ingredients:
Main ingredients:
- 2 kg clean beef
- 1 liter thick coconut milk
- 1 liter coconut milk mixed with water
Spices:
- 3 pieces of fresh turmeric leaves tied in a knot
- 4 pieces of kaffir lime leaves as a meat odor remover
- 3 stalks of lemongrass, bruised
- 1 piece of asam gelugur or kandis
Ground ingredients:
- 3 cm galangal
- 3 cm roasted turmeric, skin removed
- 2 cm roasted ginger, skin removed
- 150 grams of red chili peppers or to taste
- 150 grams of curly red chili peppers or to taste
- 15 shallots
- 6 garlic cloves
- 5 candlenuts
- 1/2 tablespoon coriander
- 1 teaspoon cumin, roasted
- 1 teaspoon nutmeg powder
- 2 teaspoons salt
How to make:
1.Slowly pour the thin coconut milk into a pan and mix it with turmeric leaves, asam, lemongrass, and all the ground spices.
2.Then slowly spread it out by stirring it.
3.Cook the coconut milk over medium heat while stirring constantly so that the coconut milk does not stick to the edge of the pan (does not break).
4.Stir the mixture evenly for about 30 minutes, then add the cleaned beef pieces slowly and evenly.
5.Continue stirring the beef over medium heat until the coconut milk releases oil and the beef is cooked inside and out.
6. Lift and serve using a large-sized plate.
Tips:
- Use pure coconut milk squeezed from grated coconut, not instant coconut milk, as it greatly affects the taste of the dish.
- The oil from pure coconut milk that has dried up will affect the savory taste and unique pleasure of rendang.
- Always use fresh meat.
- Do not cut the meat in the same direction as the meat fibers because the meat will be tough. Cut the meat into square shapes that are perpendicular or diagonally opposite to the direction of the fibers.
- To prevent the meat from crumbling, you can lift the meat after it is cooked and separate it from the spices.
- After the spices have dried somewhat, you can mix them again.
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Illustration (Credit: flickr.com)
The following recommended cuisine recipe is suitable for those of you who want to make warm and fresh dishes. Well, instead of being curious, let's just take a look at the complete explanation below.
4. Rawon Recipe
Ingredients:
- 500 grams of rawon meat (usually beef)
- 5 scallions, finely chopped
- 6 cloves of shallots, thinly sliced
- 2 liters of water
- 5 bay leaves
- 2 stalks of lemongrass
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
- enough cooking oil
Ground ingredients:
- 1 1/2 teaspoons of round pepper
- 2 teaspoons of coriander
- 3 cloves of garlic
- 3 cm of ginger
- 4 cm of turmeric
- 3 cm of galangal
- 2 tamarind seeds
- 5 sweet and savory black kluwek nuts
Ingredients for making sambal:
- 3 red chilies
- 2 shallots
- 1 tablespoon of fried shrimp paste
- 1/2 teaspoon of salt
- 1 teaspoon of sugar
- 100 grams of short bean sprouts
How to make:
1. Boil the meat until tender, then lift and cut into pieces.
2. Put the cut meat back into the broth, add lemongrass, scallions, bay leaves, sugar, and salt, reduce the heat.
3. Saute the shallots until fragrant, add the ground spices, saute until fragrant and cooked, then add to the meat broth.
4. Cook until the spices are absorbed and cooked.
Making Sambal:
1. Fry the chili and shallots then grind them with salt, sugar, and shrimp paste.
2. Once it is finely ground, add the raw bean sprouts and mix well.
3. Serve rawon and bean sprout sambal with fried beef, salted eggs, and shrimp crackers.
5. Tengkleng Kambing Recipe
Ingredients:
- 500g goat meat and ribs
- 1.5 liters of water
- 3 tablespoons of vegetable oil
- 2 bay leaves
- 2 kaffir lime leaves
- 2 cm of galangal, crushed
- 3 cm of cinnamon
- 5 cloves
- 10 red bird's eye chilies
Ground spices:
- 4 candlenuts
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 5 shallots
- 3 cloves of garlic
- 2 cm of ginger
- 3 cm of turmeric
- 1 teaspoon of granulated sugar
- 2 teaspoons of salt
Instructions:
1. Wash the goat meat thoroughly and drain.
2. Boil the water, add the goat meat, and cook until the dirt and foam float on the surface. Remove the dirty foam.
3. Add lemongrass, bay leaves, galangal, and kaffir lime leaves.
4. Ground spices: Grind all the ingredients until smooth.
5. Heat the oil, sauté the ground spices until cooked and fragrant.
6. Remove from heat, add to the goat meat broth.
7. Cook over low heat until the meat is tender and the spices are well absorbed.
8. Before removing from heat, add the red bird's eye chilies. Cook until wilted. Turn off the heat.
9. Serve hot with fried shallots sprinkled on top.
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Illustration (Credit: flickr.com)
There are many delicious traditional Indonesian snacks. Some of them are quite easy to make. Now, if you want to try cooking them yourself, just follow these steps.
6. Serabi
Ingredients:
- 150 gr grated coconut
- 50 ml pandan leaf water
- 1/2 tsp salt
- 500 ml coconut milk
- 220 gr rice flour
Kinca Ingredients:
- 1 pandan leaf (tied in a knot)
- 100 ml coconut milk
- 120 gr brown sugar (finely grated)
- a pinch of salt
- 10 gr granulated sugar
Instructions:
1. Mix grated coconut with rice flour and salt in a bowl, stir well.
2. Boil coconut milk over low heat while stirring.
3. Pour the boiled coconut milk into the flour mixture little by little while stirring slowly.
4. Pour 1 tablespoon of the batter into a hot clay mold.
5. Cover and wait until fully cooked, then remove and wait until warm.
6. Next, make the kinca by mixing all the ingredients and boil until dissolved.
7. Sosis Solo Recipe
Ingredients:
Wrapping:
- 5 eggs
- 100 ml coconut milk
- 3 tbsp water
- 1 tbsp flour
- 1/2 tsp salt
Filling:
- 250 g minced beef
- 2 kaffir lime leaves
- 1 bay leaf
- 1 lemongrass stalk, bruised
- 100 ml coconut milk
- 3 tbsp sweet soy sauce
- 1 tsp cornstarch, dissolved in water
Ground Spices:
- 3 shallots
- 2 cloves of garlic
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1 tsp salt
Instructions:
1. Wrapping: Beat the eggs until frothy.
2. Mix with other ingredients and beat until smooth, then strain.
3. Heat a 20 cm flat pan, grease with a little oil. Pour 1 tablespoon of egg batter, make it into a thin omelette.
4.Do the same with the remaining batter.
5.Filling: Saute the ground spices until fragrant. Add the kaffir lime leaves, bay leaves, and lemongrass, stir until fragrant.
6.Add the minced meat, soy sauce, and coconut milk. Stir until the meat is browned and cooked.
7. Pour in the cornstarch solution, stir until thick and slightly dry, then remove from heat and let cool.
8.Take a sheet of skin, fill it with 1 tablespoon of meat mixture, flatten it lengthwise.
9.Roll and fold both ends to form a small elongated roll.
10.Steam in a hot steamer until the skin is fused with the meat. Remove and let cool.
8.Pempek
Ingredients:
- 600 gr mackerel fish
- 300 gr white tapioca flour
- 3/4 glass of water
- salt to taste
How to make:
1.Clean the fish scales and remove the contents of the stomach.
2. Cut it in half and also clean the middle bone.
3.Clean the small fish bones while scraping them with a fork.
4.After the fish skin is clean, puree the fish meat,
5.Mix water, salt, and pureed meat until well blended.
6.Add tapioca flour and mix well. When stirring the tapioca flour, add it little by little and as needed because if too much, the resulting pempek will be soft and hard.
7.Shape the mixture into balls and then steam in a large amount of water.
8. After that, fry until brownish.
9. In serving, you can add vinegar and soun noodles or yellow noodles.
9. Kerak Telur Recipe
Ingredients:
- High-quality white glutinous rice, 100 grams
- 250 ml of water
- 100 grams of roasted grated coconut or serundeng.
- 15 grams of boiled small shrimp or ebi, roasted, then mashed
- 5 duck eggs or chicken eggs
- 30 grams of dried fried shallots
- 1 tablespoon of cooking oil
- fried shallots as a topping
- salt to taste
- granulated sugar to taste
- Ground spices:
- 4 pieces of curly red chili
- 1/2 teaspoon of whole pepper
- 3 cm of kencur
- 1 cm of ginger
How to Make:
1. Clean the glutinous rice by soaking it for 12 hours or overnight. Do not discard the soaking water.
2. Rinse the glutinous rice again before draining.
3. Heat the frying pan.
4. Then pour the oil and add the ground spices, sauté until fragrant, set aside.
5. Prepare a concave pan and heat it, take one and a half tablespoons of glutinous rice and sprinkle it on the hot pan.
6. Pour the soaking water of the rice onto the rice, about 3 tablespoons. Let the rice cook until half dry.
7. Prepare a bowl. Take 1 egg, then beat it.
8. Add the sautéed spices, ebi, and fried onions, each 1/2 teaspoon, to the egg.
9. Also add salt and sugar, each 1/8 teaspoon. You can estimate it according to taste.
10. After the egg mixture and spices are mixed evenly, pour it into the pan used to dry the sticky rice. Spread the mixture evenly, not too thick.
11. Cover the pan so that the heat is evenly distributed and your egg crust is cooked.
12. Once cooked, flip the pan so that the egg crust faces the fire. Do this until the mixture is perfectly cooked.
13. Remove the cooked egg crust from the pan using a spoon or spatula.
14. Sprinkle with roasted coconut and fried onions.
Well, KLovers, those are some traditional Indonesian culinary recipe recommendations that you can follow. With this, you can make it yourself at home.
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