One of traditional way in Indonesia to pounding something called ngulek. To ngulek, Indonesian often use a traditional mortar plate made of stone or wood called a lumpang, and a pestle called alu.
. If it is not available, use a traditional plate made of stone called cobek. If you want to pounding some ingredients but don’t want its mixed, cover the plate and it’s pestle with a sheet of plastic first so that the ingredients do not mix with the aroma of spices previously ground in the mortar. Pounding using a mortar cannot be done all at once, but little by litte. But in this era, for more practical you can use blender.
For making sambal, the common way is using cobek.
Kecap is not ketchup. Heard same, but of course it’s definitely different. Ketchup is a sauce created from tomato, but kecap is a sauce created from soy. Kecap is black colored.
There are two kinds of kecap, sweet kecap and salty kecap. Sweet kecap use sugar and little bit of salt, and salty kecap not use any sugar but use salt.
It’s quite simple to know which one is sweet or salty kecap. Hehe, of course with taste it, but there’s another way. The sweet kecap is thick liquid. The salty kecap is like water. So, if you want to check it before cooking, just shake it softly a while.
There are some ways to using kecap. You can use it for cooking, or directly pour onto the food.
In Indonesia I like using two brand of kecap.
Kecap ABC, its taste good for topping of the food. This kecap isn’t too sweet.
Kecap Bango, this kecap has good black color, but too sweet. But if you use it for cooking, your food will looks… looks… fashionable, hehehe… :-p
There are two kinds of kecap, sweet kecap and salty kecap. Sweet kecap use sugar and little bit of salt, and salty kecap not use any sugar but use salt.
It’s quite simple to know which one is sweet or salty kecap. Hehe, of course with taste it, but there’s another way. The sweet kecap is thick liquid. The salty kecap is like water. So, if you want to check it before cooking, just shake it softly a while.
There are some ways to using kecap. You can use it for cooking, or directly pour onto the food.
In Indonesia I like using two brand of kecap.
Kecap ABC, its taste good for topping of the food. This kecap isn’t too sweet.
Kecap Bango, this kecap has good black color, but too sweet. But if you use it for cooking, your food will looks… looks… fashionable, hehehe… :-p
This is the easiest way to make sambal. This sambal is complementary for almost any kind of food such as Sate, fried tofu, perkedel, etc.
Ingredients:
1 cup of sweet kecap.
½ ounce chilies cut in big part.
½ ounce onion cut in big part.
2 citrus fruit, take the juice
Direction.
Just one step :-) !!, mix all of the ingredients and sambal is ready to be served!
Ingredients:
1 cup of sweet kecap.
½ ounce chilies cut in big part.
½ ounce onion cut in big part.
2 citrus fruit, take the juice
Direction.
Just one step :-) !!, mix all of the ingredients and sambal is ready to be served!
Oh God, I love this food. Actually this is not a standalone food, this is sauce. Sambal is a complementary food for another food, has a core from chili, and of course, its hot!
There’s many way to make sambal, and there’s thousand recipe of sambal. Some of them very known, some deeply secrets. Secrets? Yeah, sure it does, until now I don’t know what is the real recipe of Sambal Ijo, do you know? Tell me please….
Taste the hot experience and feel free to make it in my-Indonesian-food!
If western use fork, knife, and spoon, if Chinese and Japanese use chopsticks, Indonesian use their natural eating utensils, their hand.
Oh yeah, that’s Indonesian. This eating manner created from thousand years ago. But, depend on the culture in each of Indonesian places, there’s some difference in other.
This manner so stick into Indonesian culture and do you know? Some Indonesian said it’s not fells good and don’t give much of pleasure when they use eating utensils. Oh yeah, but of course for watery food such soto or sop, of course they use spoon. Hm…
The good manner to eat is using your 3 fingers. There are Thumb, middle finger, and index finger. Even many Indonesian use their 5 finger, this way is the best manner.
For ripping the food, place your index finger to the food, hold the food with thumb and middle finger, and then rip it.
Don’t use your both hand to eat! When you eating, there are some kinds of situation, lesehan or at the table.
When you in lesehan situation, hold the plate with your left hand, and use your right hand to eat.
When you in sitting in front of the table, you can put your left hand holding the side of the plate, and use your right hand to eat.
Ah… if you have ever gone to Indonesia, maybe you will ask to yourself why you given a small bowl with water inside did. Don’t drink it! It’s pretty silly if you do drink those. It’s named kobokan, place for you to wash your hand before and after eating. Sure you can use the sink, but, before you go to the sink, use kobokan first.
Before you eating, you just dip your finger to the kobokan. After you eating, you can put your hand into there.
Oh yeah, Indonesian don’t recognized what is desert, main course, or everything in eating steps. They just put all of the food onto the table, and it’s your turn to eat what you want.
Happy eating!
Oh yeah, that’s Indonesian. This eating manner created from thousand years ago. But, depend on the culture in each of Indonesian places, there’s some difference in other.
This manner so stick into Indonesian culture and do you know? Some Indonesian said it’s not fells good and don’t give much of pleasure when they use eating utensils. Oh yeah, but of course for watery food such soto or sop, of course they use spoon. Hm…
The good manner to eat is using your 3 fingers. There are Thumb, middle finger, and index finger. Even many Indonesian use their 5 finger, this way is the best manner.
For ripping the food, place your index finger to the food, hold the food with thumb and middle finger, and then rip it.
Don’t use your both hand to eat! When you eating, there are some kinds of situation, lesehan or at the table.
When you in lesehan situation, hold the plate with your left hand, and use your right hand to eat.
When you in sitting in front of the table, you can put your left hand holding the side of the plate, and use your right hand to eat.
Ah… if you have ever gone to Indonesia, maybe you will ask to yourself why you given a small bowl with water inside did. Don’t drink it! It’s pretty silly if you do drink those. It’s named kobokan, place for you to wash your hand before and after eating. Sure you can use the sink, but, before you go to the sink, use kobokan first.
Before you eating, you just dip your finger to the kobokan. After you eating, you can put your hand into there.
Oh yeah, Indonesian don’t recognized what is desert, main course, or everything in eating steps. They just put all of the food onto the table, and it’s your turn to eat what you want.
Happy eating!
Of course, every type of food in Indonesia is different. Indonesia has thousands of unique places, unique culture, and unique recipes.
Middle Java
Trend Food: Gado-gado.
Food Characteristics: Sweet.
West Java
Trend Food: Lalap.
Food Characteristics: Spicy and little salty.
North Sumatra
Trend Food: Rendang
Food Characteristics: full of fat, oily, spicy and hot.
Middle Java
Trend Food: Gado-gado.
Food Characteristics: Sweet.
West Java
Trend Food: Lalap.
Food Characteristics: Spicy and little salty.
North Sumatra
Trend Food: Rendang
Food Characteristics: full of fat, oily, spicy and hot.
It’s another traditional food from Indonesia. Kue in English mean cake. So, literally Kue Klepon means Klepon Cake. This cake is a traditional cake from java. The unique of this cake is the inside of it, liquid sweet gula merah that will burst up in every bite, hm… yummy
Makes some!
Ingredients:
300 gr sticky rice flour
30 gr sagu
8-10 suji leaves
150 gr gula merah (brown sugar)
300 gr coconut.
Direction:
1. Grind suji finely, mix water. Shred coconut
2. Mix flours, add suji and a little water.
3. Form balls, put brown sugar inside
4. Boil until done
5. Sprinkle with shred coconut
p.s : In Indonesia you can buy shredded coconut in the market. Buy for Rp 2000, and you got many of it.
Makes some!
Ingredients:
300 gr sticky rice flour
30 gr sagu
8-10 suji leaves
150 gr gula merah (brown sugar)
300 gr coconut.
Direction:
1. Grind suji finely, mix water. Shred coconut
2. Mix flours, add suji and a little water.
3. Form balls, put brown sugar inside
4. Boil until done
5. Sprinkle with shred coconut
p.s : In Indonesia you can buy shredded coconut in the market. Buy for Rp 2000, and you got many of it.
Actually Perkedel is a complement for Soto, but it’s really tasty to eat stand alone. There’s many kind of perkedel, and now we will create Perkedel Kentang (Potato Perkedel)
Ingredients
3 pcs Garlic, sliced, crispy fried.
3 pcs Onion, sliced, crispy fried.
Salt
Pepper
4 Potato, Fried, pounded.
Celery
1 Egg. Separate the egg-yolk part with the transparent part.
40 gr of wheat flour
Oil for frying
Direction:
1. Pound garlic, onion, salt and pepper, then put it into the potato. Beat it well.
2. Cut the celery into small part, and then put it into the wheat flour and egg-yolk. Put all of the ingredients in step number 1. Beat them well.
3. Shape the dough like a small ball, it’s about 2-2.5 inch in diameter, and then press the two sides.
4. Heat the oil. Before the dough being fried, dip it into the transparent part of the egg, and then fry it.
5. The good fried perkedel when its turn into golden color, crispy outside, but still wet inside.
Ingredients
3 pcs Garlic, sliced, crispy fried.
3 pcs Onion, sliced, crispy fried.
Salt
Pepper
4 Potato, Fried, pounded.
Celery
1 Egg. Separate the egg-yolk part with the transparent part.
40 gr of wheat flour
Oil for frying
Direction:
1. Pound garlic, onion, salt and pepper, then put it into the potato. Beat it well.
2. Cut the celery into small part, and then put it into the wheat flour and egg-yolk. Put all of the ingredients in step number 1. Beat them well.
3. Shape the dough like a small ball, it’s about 2-2.5 inch in diameter, and then press the two sides.
4. Heat the oil. Before the dough being fried, dip it into the transparent part of the egg, and then fry it.
5. The good fried perkedel when its turn into golden color, crispy outside, but still wet inside.
Hm... I am quite amazed.. almost all of the foreighn tourist that come to Indonesia loves Gado-Gado. I don't know why.. but in my opinion ( i love it too hehe..), it's tasty, spicy, sweet, and fresh come from the vegetables. Woohoo! it's delicious!Try it at your home!
Ingredients:
Lettuces
A small bunch of long beans
Young cabbage
1 cucumber
Tofu
100 gr soyabean cake
2 eggs
5 pieces of red chili pepper
5 pieces of small chili pepper (jalapeno or scotch bonnet)
3 pieces of shallots
100 gr. peanuts
lemon(better use lime)
brown sugar
salt
Direction:
- Fry an egg and soyabean cake
- Cut into small pieces
- Boil one egg and slice it
- Boil young cabbage, long beans, and slice them. Put in the empty plate
- Fry peanuts
- Slice shallots, and brown with chili peppers
- Mix and grind all these with brown sugar, lemon, salt and pepper, and boil with a little bit of water.
- Pour the sauce to the componnent we have made before.
p.s : if you want place it in the referigerator, separate the sauce (don't pour the sauce first). If you want to eat it, just heat it a while, pour the sauce, and...
Nyam.......
Ketupat is a type of dumpling from Indonesia, Brunei, Singapore, Malaysia and the Philippines (where it is known by the name Patupat in Kapampangan Puso in Cebuano), made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains begin to expand to fill the pouch and the rice becomes compressed. This method of cooking gives the ketupat its characteristic form and texture of a rice dumpling. Ketupat is usually eaten with rendang (a type of dry beef curry) or served as an accompaniment to
satay. Ketupat is also traditionally served by Indonesians and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.
In my experience, I've eaten Ketupat Kandangan, a Banjarmasin Traditional Food. Yummy!
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.
In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.
In the Philippines, Puso weaving, the weaving of the wrapper of puso, is an ancient Cebuano art. The more popular shapes are binaki (using double strips), binaba (in the shape of a mouth), and kinasing (in the shape of a heart), but there were also other varieties now forgotten, named after their shape. Some of these were the following:
(wikipedia)
satay. Ketupat is also traditionally served by Indonesians and Malays at open houses on festive occasions such as Idul Fitri (Hari Raya Aidilfitri). During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.
In my experience, I've eaten Ketupat Kandangan, a Banjarmasin Traditional Food. Yummy!
There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called "ketupat daun palas" in Malaysia.
In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.
In the Philippines, Puso weaving, the weaving of the wrapper of puso, is an ancient Cebuano art. The more popular shapes are binaki (using double strips), binaba (in the shape of a mouth), and kinasing (in the shape of a heart), but there were also other varieties now forgotten, named after their shape. Some of these were the following:
- linangbay (crab)
- binaobao (turtle)
- linalaki (masculine)
- binabaye (feminine)
- binituon (star)
- tam (fat)
- sinako (sack)
- bunga gapas (fruit of cotton)
- bayobayo
- tinikod (heel)
- binairan (sharpening tool)
- pinawikan (turtle)
(wikipedia)
Another food from Indonesia, semar mendem. This food can be told as egg rice rolls, yeah, because it’s rice which rolled by egg.
Try the recipe!
Makes approximately 25 cakes
Ingredients:
500 gr white glutinous rice, soaked for about 5 hours, rinsed and drained.
300 cc coconut milk from half of a coconut
½ tsp salt
8 eggs
4 tbs water
For the filling
1 chickens breast, boiled and sherded
1 orange leaf. In Indonesia “daun jeruk” translated literally “orange leaf” actually means lime leaf.
2 tbs cooking oil for frying
Spices to be pund
3 cloves garlic
4 red onions, braised
½ tbs braised caraway seed. (Known in Indonesia as ketumbar)
1 tbs granulated sugar (common sugar)
½ tbs peppercorns
½ tsp salt
Steps:
1. To make filling: heat the cooking oil, stir fry the pounded spices and orange leaf until sweet smelling. Add chicken and 100 cc of coconut milk. Stir continuously until dry. Remove from heat and set aside.
2. To make omelet: beat the eggs and water together. Set aside. Heat an 18-20 cm wide flat Teflon frying pan and coat with oil. Pour in 50 cc of egg mixture and spread over the frying pan to form a thin omelet. Fry well until the surface dry. Remove to a plate. Repeat for the remaining egg mixture.
3. Steam half cooked glutinous rice for about 15 minutes. Remove to a concave container; add the remaining coconut milk and salt. Stir well; let it sit for about 30 minutes until the coconut milk is absorbed. Steam again for about 25 minutes. Remove.
4. Put 2 tablespoonful of the steamed glutinous rice in your hand, squeeze and flatten. Insert 1 teaspoon of the filling. Roll into an egg-shaped ball and squeeze it carefully. Make sure that the filling is in the core. Wrap in the thin omelet, and serve.
Arem-arem is a traditional food from around java. Made from rice and has the filling of meat, chilies, etc. In Indonesia, this food priced about Rp 1.500,00 each, that’s about 15 cent each.
Try the recipe!
Makes approximately 30 pieces
Ingredients:
750 gr good quality rice, washed, and drained
1500 cc coconut milk from half of a coconut
2 salam leaves
1 tsp salt
Fresh green banana leaves
For the filling:
500 gr minced meat
250 cc coconut milk from ¼ of a coconut
Ground (6 red onions and 4 cloves garlic)
2 chilies, seeds removed and sliced diagonally
1 tbs granulated sugar.
1 knob galangale (in Indonesian known as lengkuas), lightly pond
1 tsp salt
2 spring onions finely chopped
2 tbs cooking oil
Steps:
1. Cook the rice, coconut milk, salam leaves, and salt together and stir until the coconut milk is fully absorbed. Remove and set aside.
2. To make filling, heat the cooking oil, fry the red onions, garlic, and chillies until fragrant. Add the minced meat and other ingredients. Stir it until dry, and remove from heat.
3. Wipe the banana leaves clean, then put 2 spoons of the rice on top and smooth out. Add the filling, the wrap into a cylinder. Make sure that the filling is right in the middle. Pinch the two edges.
4. Steam for about 1 hour until well done. Remove and serve.
How to Wrap
Well, in the first time of making arem-arem, it’s quite not easy, uhm… hard to wrap it. That’s my experience.
1. First, clean the banana leaf. Cut it as a square shape. The size about 12 X 12.
2. Put the rice. Flat it out. (Not too flat!)
3. Put the filling. Remember this, put it at the middle.
4. Put the rice on the filling.
5. Now, roll the banana leaf 3 times. It does have to be 3 rolls!
6. Pinch the two edges.
7. Hook out the lidi to each side. You can replace the lidi with staples.
Glossary :
Lidi : palm leaf rib.