Procedure text about how to make Indonesian Special Food

1. Gudeg

Gudeg is a special dish from Yogyakarta and Central Java Province made from young jackfruit cooked
with coconut milk. It takes hours to make this dish. The brown color is usually produced by teak
leaves that are cooked together.

Ingredients:
 1 kilogram Young jackfruit chopped
 200 grams of brown sugar in comb
 Thick coconut milk
 10 boiled eggs
 Bay leaf
 1 liter of coconut water
 Galangal cut lengthwise

Seasoning spice puree

 Onion 15 cloves
 10 cloves garlic
 10 pieces of roasted hazelnut
 2 teaspoons coriander
 One half teaspoon pepper
 Salt

Complementary materials 

 Krecek, chili, chicken curry, tofu and sambal goring

Steps:

 Wash with clean jackfruit

 Pot for cooking the bottom is given the bay leaf then galangal and also
input jack, hard boiled eggs and brown sugar
 Put the coconut water half of it and then input the spice paste mix until
well blended
 Put half the coconut water into the pan until jackfruit submerged. Then
cook
 Cooking ingredients with a covered pot for two hours. If the water is
reduced even exhausted separate the boiled eggs
 Coconut milk is poured while stirring nangkanya stir crushed. Boiled
eggs put back until submerged along with jackfruit
  Cooking ingredients over low heat approximately four hours. Allow it to
turn brown and the sauce is finished. After that then input a thick curry
sauce on top
 Gudeg was ready to be served

Rawon (Indonesian black beef soup)

Rawon is a popular Indonesian beef soup that originated from Surabaya,

East Java. Traditionally, rawon is characterized by its black color, which
comes from one of its main ingredients: black keluak nut. In this recipe,
the use of keluak is what brings out Rawon’s dark color and nutty flavor!

MAI N I NG REDI ENT S

 1 pound beef shank, cubed

 2 tbsp oil
 6 ½ cups water
 1 tbsp salt
 ¼ tsp black pepper
 6 kaffir lime leaves
 1 tsp lemongrass paste
 1 stalk green onions , chopped
 2 ½ tsp sugar
 1 tsp tamarind paste , diluted in 1 tbsp water

RAW O N SPI CE MI X

 7 shallots, minced
 3 cloves garlic, minced
 5 keluak , steeped in hot water
 ½ inch fresh turmeric, sub 1/4 tsp ground turmeric
 4 candlenuts , roughly chopped

NASI RAW O N T O PPI NG S

 steamed rice
 sambal terasi or sambal oelek   (red chili paste)
 shrimp crackers
 bean sprouts
 boiled eggs
 fried onions
HOW TO MAKE INDONESIAN NASI
RAWON
1. Into a large pot , heat oil on medium-high heat.
2. Once oil is hot, add in the rawon spice mix, lime leaves, and
lemongrass paste. Stir until mixture is fragrant.
3. Add in beef shank and toss it in the spice mixture until well-
combined. Continue to cook until beef is seared.
4. Add in water, salt, pepper, tamarind paste, and granulated sugar.
Turn down the heat to low-heat, and let simmer until the soup boils
and meat is tender, about 1 hour.
5. Turn off the heat, then stir in chopped green onions.
6. Serve rawon over steamed rice, then garnish with your desired
toppings. ENJOY!

Indonesia's very own salad, the gado-gado

It is a vibrant combination of multilayered vegetables that can be eaten with basically

anything: tofu, rice, or even prawn cracker.
The wild thing about this delightful dish is the peanut dressing that not only taste
heavenly, but also rich in nutrients.
Ingredients

200 gr potato, boiled, peeled, and diced

100 gr soft tofu, fried and diced
100 gr tempeh (soya chip), fried and diced
200 morning glory, boiled and drained spinach, boiled and drained
1 small-sized chayote, sliced into small batons, boiled and drained
2 carrots, sliced into small batons, boiled and drained
2 cucumbers, diced
50 gr bean sprouts, boiled
100 green cabbage, sliced and boiled
Vegetable oil for deep-frying
Ingredients for Peanut Sauce
300 gr raw shelled peanut, boiled and grinded
½ teaspoon salt
100 gr brown sugar, grinded
600 ml boiled water
 1 tablespoon lime juice
2 cayenne pepper
2 red chillie
2 garlic cloves
Complementary Ingredients
3 tablespoon fried shallot
100 gr cassava crackers
100 gr emping chips/ bitter nut crackers
3 hard-boiled egg, sliced

Cooking Steps

1. To make the peanut sauce, fried the peanut until it looks golden. Then
place the fried peanut in a blender, process until it produces oil.
2. Place all of the sauce ingredients (excluding pried peanut) in a blender and
process until it makes a fine a paste. Heat the oil in a medium heat frying
pan. Place the paste and stir while adding boiled water, lime juice, and
peanuts.
3. To make gado-gado, mix all of the vegetables and hand-grind with
traditional mortar and pestle, macerate them with peanut sauce while
grinding.
4. Serve Gado-gado with complimentary.

Nasi Padang (Padang-style rice) is a miniature banquet of meats, fish,

vegetables, and spicy sambals eaten with plain white rice, it is Sumatra’s
most famous export and the Minangkabau people’s great contribution to
Indonesian cuisine.

There are many styles of cooking in Padang.

 Gulai– rich, spicy and succulent curry sauce

 Balado – red, hot chilli pepper stir fry with shallots, garlic and other
spices
 Rendang – dryer than curry, with more spices, and was a technique
to keep meat longer, never served crispy though because of the long
braising process used to reduce the liquid
 Goreng – Deep fried
 Bakar – Grilled
  SambalGoreng – Stir fried with sambal, not balado though
 AssamPedas – Sour and spicy
 And many more

Then you combine with the following ingredients.

 Ayam – Chicken
 Itik – Duck
 Kambing – Mutton
 Daging Sapi – Beef (literally translated as “meat from cow”)
 Ikan – Fish
 Udang – Prawn
 Cumi – Squid
 Kepala – Coconut
 Otak – Cow’s brain (not the otak-otak you find in Malay cuisine)
 Ati – Cow’s liver
 Gajebo – Cow’s fat
 Tunjang – Cow’s tendons
 Dendeng – Thin-sliced beef
 Kentang – Potato
 Singkong – Cassava leaves
 Nangka – Baby Jackfruit
 Telor – Egg

Rendang – from Sumatra

Beef rendang is one of the original cuisines of Minangkabau descent and

Sumatra’s culture. It is served at special occasions to honor guests and
during festive seasons. It is a delicious Indonesian dish prepared with a
myriad of herbs and spices cooking for a few hours until all the liquids have
been completely absorbed by the meat. Beef rendang is best eaten with
steamed rice and condiments such as fried onions and chili pieces.

1 kg of beef, cut size according to taste

3 Old coconut fruit, make thick coconut milk
15 grains of red onion
8 garlic cloves
1 ounce red pepper (kriting)
2 cm Ginger
2 cm galangal memarkan
1 teaspoon pepper powder
2 stalks Lemongrass geprek in advance
2 seed sour kandis
2 Flowers pekak
3 pieces of Orange Leaves
4 pieces of bay leaf
1 turmeric Leaf sheet
Salt
Granulated sugar

Supplementary materials
Coconut serundeng already roasted peanuts for the first

1 ounce diced beef liver is small then the stew

How To Make Beef Rendang Padang

 Puree the first red and white onions, chilli, ginger and galangal
 Start ungkep beef is already cut into pieces with spice paste, wait until
the ber steam and ungkepan meatdry.
 Input the thick coconut milk, Lemongrass, pepper powder,
sour floral, kandis pekak, lime leaves, bay leaf, salt and sugar, then
stir until evenly, do not forget the turmeric leaves also but RIP–
RIP terlebihdahulu
 Wait until the coconut milk to a boil, and slightly pull out the
oil, then reduce the heat
 Combine the complementary ingredients into beef rendang then
stir again until evenly
 Try to keep on stirring–stirring so that it doesn’t stick to the Pan beef
rendang, wait until it dries up anddiscolored rendang
 Lift the beef rendang, and ready to be served.
Bakso or Baso is Indonesian meatball or meat paste made from beef and is similar in
texture to the Chinese beef ball, fish ball, or pork ball. Basically Bakso is made from beef
meat with tapioca flour, however Bakso also can be mad from other ingredients such a
fish, chicken or shrfre

The Indonesian usually served Bakso in a bowl of beef broth, with adding some yellow
noodles, , salted vegetables, tofu, bihun (rice vermicelli) , Chinese green cabbage, ,egg
(wrapped within bakso), siomay, bean sprout or steamed meat dumpling, and crisp
wonton.

Ingredients to Make Bakso Soup:

To make the soup you need to prepare some of the basic ingredients below:

 400 g veal bone

 4 liter fresh

Seasoning For Beef Meatball Soup:

The soup also need some seasoning, to make that, you need to prepare the following
ingredients:

 5 cloves garlic, fried and mashed

 Red onion 4 cloves, fried and mashed
 Fried onions 1/2 tablespoon, mashed
 Sugar 2 tsp
 salt 1 tbsp
  Pepper 1/2 tsp
 4 stalks scallion, white part, thinly sliced
 Instant beef broth, 2 tsp

How to Make Beef Meatballs Soup

OK, after you prepare the material ingredients, all you need is cooked the soup, here’s the
way:

 First,boil the water

 enter all of the ingredients and seasonings together including onions and garlic.
 Wait until boiling and mature bone
 Then reduce the heat and let the sauce will still be above the stove.

Beef Meatballs Recipe:

 250gr ground beef

 2 tablespoons fried shallots
 1 tablespoon garlic fries
 1/2 teaspoon pepper
 1 tsp salt
 50 g of starch
 40 g ice cubes, crushed
 2 ltr of water to boil bakso

How to Make The Bakso:

 The first is insert the meat,pepper, onion, salt, and flour in a food processor or
blender. Then Milled them until smooth and well blended;
 Then Add ice cubes if the batter buckled and hard formed
 Heat the water over low heat until almost boiling
 Grasp the dough and press to appear between your thumb and forefinger.
 then cut with a spoon and put the meatballs in hot water.
 Do it until all the dough is finished
 raising the heat and cook until all the Bakso cooked.
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth
brightened by fresh turmeric and herbs, with skinny rice noodles buried in the
bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and
is hearty enough for a meal.

INGREDIENTS

 1 free-range chicken, about 3 pounds, quartered

 2 stalks fresh lemongrass, bruised with the handle of a heavy knife and tied
in a knot

 6 makrut lime leaves, fresh or frozen (optional)

 1 teaspoon kosher salt, plus more to taste

 1 teaspoon black peppercorns

 1 ½ tablespoons coriander seeds

 2 teaspoons cumin seeds

 5 shallots, peeled and halved

 3 garlic cloves, peeled

 2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground

turmeric

 2 tablespoons finely minced ginger

 3 tablespoons peanut oil

 4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun
or bun

 1 tablespoon fresh lime juice

 2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves

 2 shallots, thinly sliced and fried in vegetable oil until brown (optional)

  Quartered limes

  Chili paste (such as sambal), for serving

  Cooked white rice (optional)

PREPARATION

1. Place chicken in a medium pot with lemongrass,

lime leaves (if using), salt and 2 quarts water. Bring
to a boil over high heat. Skim off any foam and
reduce heat to a simmer. Cover and simmer until
chicken is tender, about 45 minutes, skimming as
needed to make a clear broth. Remove chicken
pieces from broth and set aside. Remove and
discard lemon grass and lime leaves; reserve stock
in pot. When chicken is cool enough to handle,
discard skin and bones and shred meat into bite-
size pieces.

2. Meanwhile, combine peppercorns, coriander seeds

and cumin seeds in a small food processor. Pulse
until ground. Add halved shallots, garlic, turmeric
and ginger and pulse to a thick paste. (Add a little
water if needed.)

3. Heat peanut oil in a medium saucepan over high

heat. When very hot, add spice paste and cook,
stirring until paste is cooked and beginning to
separate from the oil, about 5 minutes.
 4. Add cooked spice paste and chicken meat to stock.
Bring to a simmer and cook 10 minutes.

5. Cook noodles according to package directions.

6. Turn off heat under soup and stir in lime juice. Taste
for salt.

7. To serve, divide noodles in large soup bowls. Ladle

chicken pieces and soup on top and sprinkle with
celery leaves or herbs, and fried shallots, if using.
Pass lime and sambal at the table.

8. Eat from soup bowl, or serve a scoop of rice on a

side plate, sprinkled with more shallots, and put a
mouthful of noodles and chicken on rice. Combine
on a spoon, dab with sambal, and eat.

Ayam Rica rica - Indinesian spicy chicken

Ayam  rica-rica is one of Indonesian culinary, precisely from Manado,
North Sulawesi. The word Rica is derived from the language of Manado
which means spicy or chili. Recipes to make ayam  rica-rica are diverse, so
are the ways of cooking it. The similarities are simply the spicy taste and
red color from red chilies. As I choose red chilies and ginger as the main
spices for Indonesian spicy chicken, you also could use those ingredients
for this recipe. It’s really good.

Ingredients
 500 g Chicken bone in and skin on
 1 small Lemon
 1 medium Tomato chopped
 2 stalks Lemongrass crushed
 2 tbsp cooking oil
 1 cup Water
 1 tsp Brown sugar
 2 Lime leaves thinly sliced
 Salt and blackpepper

Spice Paste
 5 Large Red Chillies
 4 cm Ginger
 8 small Shallots
 4 cloves Garlic

Instructions
1. Clean the chicken. Marinate with 1 tsp salt and lemon juice. Let stand
for 15 minutes.
2. With food processor or pestle and mortar, grind spice paste
ingredients until quite smooth.
3. In a non stick pan sear the chicken with 1 tbsp oil over high heat for 5
minutes per side until the color is golden brown. Set aside.
4. In a same pan sauté spice paste with 1 tbsp oil over medium heat for
2-3 minutes until fragrant.
5. Add the chicken, lemongrass, brown sugar, tomato, and water. Season
with salt and pepper to taste. Cook and stir occasionally for 5-10
minutes until all of the water almost evaporated.
6. Remove from pan and garnish with lime leaves.
Indonesian chicken satay

Indonesian chicken satay – or Sate Ayam in Indonesian – is simply delicious

and moreish. It’s one of the most sought-after street foods in Indonesia. 

You will almost always find a seller or restaurants and other places to eat that
sell this grilled chicken on the stick.

Ingredients

 400 gr/ 14.11 oz boneless chicken, cut in small pieces.

 1 small onion.
 4 garlic cloves.
 1 tsp ground coriander.
 ½ tsp ground black pepper.
 ½ tsp salt.
 3 kaffir lime leaves.
 2 tbsp oil.
 For the satay peanut sauce:
 100 gr/ 3.53 oz roasted peanuts (see the note).
 1 onion, roughly chopped.
 5 garlic cloves.
 ½ tsp salt.
 1 tsp sugar.
 3 red bird's eye chillies.
  1 cup of water.
 ¼ cup/ 60 ml/ 2.11 [Link]. Indonesian sweet soy sauce.

Get Ingredients
Instructions

1. If you use bamboo skewers, don’t forget to soak them for a few hours
before you use them. It’s to prevent them from getting burned on the
grill/ griddle pan.
2. Pound the onion and garlic into a paste. You can use a pestle and
mortar, or a food processor. 
3. Then heat the oil in a small frying pan. Add the onion and garlic paste,
the ground coriander, black pepper, salt and lime leaves. Cook until the
herbs and spices release an aroma. Set aside.
4. Put the chicken pieces in a mixing bowl and add in the cooked spices.
Mix and stir well until all meat pieces are coated with the spices. Set
aside to marinate for at least an hour or two.
5. When you are ready to make your Satay, pierce the chicken pieces on
the skewers and start grilling them. You can use your oven grill, a
griddle pan, or even a barbecue. I find cooking the satay on a griddle
pan is effortless and quicker. But I leave the choice to your preference.
6. For the peanut sauce:
7. Put the peanuts, onion, garlic, salt, sugar, chilli, and water in a blender.
Give it a blitz until you get a creamy but a bit grainy peanut mixture.
8. Pour the mixture in a small cooking pan/pot and heat it up. When the
peanut sauce is boiling, let it simmer for about 5-7 minutes before you
turn the heat off. Set aside.
9. Assemble Indonesian chicken satay :
10. Arrange the skewers on a plate and pour the peanut sauce over
the satay. Then drizzle it with sweet soy sauce.

Pempek or Mpek-mpek is a delicacy from  Palembang,  South Sumatra. It is

made of fish and sago flours and served together with a dark, rich sauce
called cuko. Cuko is made from brown sugar, chilli pepper, garlic, vinegar, and
salt to boiling water.
There are many varieties of Pempek. The most famous one is the Pempek
Kapal Selam (Indonesian: “submarine”), which is made from a chicken egg
wrapped within the Pempek dough and then deep-fried. This type pempek
contains of high vitamin, protein, mineral, and carbohydrate content, is the
most nutritious variety. As a local staple, Pempek can be commonly found on
every street in Palembang