Nasi Goreng Sosis Pedas (Spicy Fried Rice with Sausage)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 900 gr Nasi, 1 sm Kecap asin, Bawang goreng
• 5 sm Kecap manis, ½ Bawang bombay-cincang
• 2 Daun bawang & 250 gr Sosis-iris2, Kerupuk
• 3 Telur-buat orak arik, 4 sm Minyak

Haluskan:

• 5 Bawang putih, 15-20 Rawit, 10 Bawang merah
• 6 Cabai merah, 2 st Lada, 3 Kemiri, 4 st Garam
• 1 Tomat kecil, 1 st Ketumbar

Cara membuat

• Tumis bawang bombay & sosis sampai kecokelatan, sisihkan
• Tumis bumbu halus sampai wangi. Masukkan kecap2 & nasi, aduk rata. Beri telur orak arik, tumisan sosis & daun bawang. Goreng sampai nasi kering & harum. Angkat.
• Letakkan di piring2 saji lalu taburi bawang goreng. Sajikan dengan kerupuk.

Ingredients

• 900 gr cooked Rice, ½ Onion-chopped
• 5 tbsp sweet Soy sauce, 4 tbsp Frying oil
• 2 Green onions & 250 gr Sausage-sliced
• 3 Eggs-scrambled, 1 tbsp salty Soy sauce
• Deep fried shallots, Crackers

Grind into a paste:

• 15-20 Bird's eye Chilies, 6 Red Chilies, 4 tsp Salt
• 1 tsp Coriander, 5 Garlic cloves, 10 Shallots
• 1 small Tomato, 3 Candlenuts, 2 tsp Pepper

Directions

• Sauté the onion & sausage; set it aside.
• Sauté spices paste until fragrant. Put in all soy sauces & rice; stir it well. Add in scrambled eggs, sautéed sausage & green onions. Fry until the rice dries & it smells good. Remove from the heat.
• Put rice in serving plates & sprinkle with fried shallots. Serve fried rice with crackers.

Tempe Mendoan Banyumas (Half-cooked Fried Battered Tempeh ala Banyumas)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 300 gr Tempe-iris tipis ± 15x20X0,3 cm, 150 gr Terigu
• 2 Daun bawang-iris, 50 gr Tepung beras, 225 ml Air
• ½ st Kaldu bubuk, 2 Daun jeruk-iris halus, Minyak
• 1 lembar Daun pisang, Rawit-pelengkap

Haluskan:

• 1 Bawang merah, 2 Bawang putih, 2 st Garam
• 1 st Ketumbar bubuk, 3 Kemiri, ½ st Lada

Cara membuat

• Aduk rata tepung2 dengan bumbu halus, daun bawang, daun jeruk & air. Celup kedua sisi tempe ke dalam adonan tepung satu persatu (tepung yang melumuri tempe harus agak tebal).
• Panaskan minyak yang banyak di wajan. Goreng tempe di minyak panas hingga cukup matang tapi tepung belum mengeras & kering. Sesuai namanya, mendo dalam bahasa Banyumas artinya ½ matang/lembek). Angkat tempe segera, tiriskan. Bungkus dulu tempe dengan daun pisang sejenak selagi panas sebelum dihidangkan sehingga aroma daun menempel di tempe. Makan panas2 dengan cabai rawit.

Ingredients

• 300 gr Tempeh-sliced ~ 15x20X0,3 cm, ½ tsp Broth powder
• 2 Green onions-sliced, 50 gr Rice flour, 150 gr Flour, Oil
• 225 ml Water, 2 Kaffir lime leaves-thinly sliced
• 1 sheet Banana leaf, Bird`s eye chilies

Grind into a paste:

• 1 tsp Coriander powder, 1 Shallot, 2 Garlic cloves
• ½ tsp Pepper, 3 Candlenuts, 2 tsp Salt

Directions

• Combine all flour, spices paste, green onions, lime leaves & water well. Dip sliced tempeh into the batter on both sides, one by one, until the batter cover all sides thickly.
• Heat lots of frying oil in a wok. Fry tempeh in hot oil for awhile, just until the batter cooked through. Lift tempeh from the wok before the batter dries & crispy; drain them. Wrap tempeh with banana leaf for awhile while they are still piping hot. The leaf will impart a subtle flavor/aroma to the tempeh. Serve tempeh while it`s still warm with the chilies.

Semur Ayam Jawa (Javanese Chicken Stew)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Ayam-potong jadi 10, 5 cm Kayu manis, 3 sm Margarin
• 2 Kentang-potong2 & goreng, 25 gr Soun-seduh air panas
• 1 Bawang bombay & 3 Cabai merah-iris, 1 Tomat-potong
• 2 cm Jahe, 400 ml Kaldu ayam, Bawang goreng, Minyak
• 5 sm Kecap manis, 2 Daun salam, 1 st Pala bubuk
• 3 Cengkeh

Bahan lumuran ayam:

• ½ Jeruk nipis, Lada, Garam, Ketumbar bubuk

Haluskan:

• 1 st Garam, 3 Bawang putih, 1 st Ketumbar, ½ st Lada hitam
• 5 Kemiri, ½ st Jintan

 

Cara membuat

• Peras nipis. Kerat2 ayam, lumuri dng semua bhn lumuran, diamkan 30 mnt. Goreng sampai ayam ¾ matang.
• Tumis bumbu halus, bombay, cabai, jahe & salam dng margarine. Mskkan ayam goreng, kecap, cengkeh, ky mns, pala & kaldu. Masak dng api sedang, sampai kuah mengental.
• Mskkan kentang goreng, soun & tomat. Masak sebentar, angkat, taburi bawang goreng.

 

Ingredients

• 1 Chicken-cut into 10, 5 cm Cinnamon, 3 tbsp Margarine
• 2 Potatoes-sliced & fried, 1 Onion & 3 red Chilies-sliced
• 25 gr Mung bean thread, 400 ml Chicken broth, 3 Cloves
• 1 tsp Nutmeg, 2 Bay leaves, Oil, fried Shallots-sprinkle
• 1 Tomato-sliced, 2 cm Ginger, 5 tbsp sweet Soy sauce

Marinade ingredients:

• ½ Lime, Pepper, Salt, ground Coriander

Grind spices into a paste:

• 1 tsp Coriander, 3 Garlic cloves, ½ tsp Black pepper
• 5 Candlenuts, ½ tsp Cumin, 1 tsp Salt

 

Directions

• Make shallow diagonal slashes in the chicken thickest part; then rub chicken with salt, pepper, coriander & lime juice. Let it stand for 30 minutes. Fry the chicken until ¾ done.
• In a deep pan/pot, sauté spices paste, onion, chilies, ginger & bay leaves with margarine. Put in the chicken, soy sauce, cloves, cinnamon, nutmeg & broth. Cook over low heat until the gravy thickens.
• Soak mung bean thread in hot water until soft; drain & set aside. Put potatoes, mung bean thread & tomato into the pan/pot. Cook for awhile; remove from the heat & sprinkle fried shallots over.

Tumis Kangkung (Sautéed Water Spinach)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 2 ikat Kangkung-petik & potong2, 1 sm Kecap manis
• 100 ml Air, 5 Cabai merah & 1 Tomat-iris2 (opsional)
• 4 sm Udang kupas kecil/1 Tahu-iris lalu goreng
• 2 Daun salam, 1 cm Lengkuas & 1 cm Jahe-geprek
• ½ st Lada bubuk, 2 Bawang putih-haluskan, Garam
• 3 Bawang merah-iris halus, ½ st Kaldu bubuk

Cara membuat

• Tumis bumbu halus & cabai hingga layu. Beri bumbu2 & air, masak hingga meresap.
• Masukkan kangkung, udang (irisan tahu goreng) dan tomat. Masak hingga kangkung & udang matang.

Ingredients

• 2 bundle Water spinach-sliced, 2 Bay leaves
• 1 Tomato & 5 red Chilies-sliced (optional)
• 1 tbsp sweet Soy sauce, ½ tsp ground Pepper
• 4 tbsp small Shrimps/1 Tofu-sliced & fried
• 1 cm Galangal & 1 cm Ginger-bruised, Salt
• 2 Garlic cloves-grind, ½ tsp Broth powder
• 3 Shallots-sliced, 100 ml Water

Directions

• Sauté garlic, shallots & chilies until wilted & then add in other seasoning, spices & water. Cook until the flavor blended.
• Add in water spinach, peeled shrimps (fried tofu slices) & tomato; stir until the water spinach & shrimps are cooked.

Tempe & Tahu Bacem (Javanese Sweet Marinated Tofu & Tempeh)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Tempeh & Tofu Bacem (Javanese Marinated Tempeh & Tofu) is a traditional dish of Central Java (Indonesia). It's sweet, nutty & full of flavors. Bacem is a way to make the food (tempeh & tofu) stay longer & durable. After the slow cooked procedure, most recipes of this marinated tempeh & tofu apply frying process. However, it is also possible to BBQ them on top of charcoal. After the braising process, you can keep the tempeh-tofu in a container & store it in refrigerator. When you're ready for bbq or frying, just take whatever you need.

Bahan

• 125 gr Tempe, 250 gr Tahu, ¼ st Asam, Minyak
• 2 Daun salam, 2 cm Lengkuas & 1 Sereh-geprek
• 350 ml Air kelapa*, 4 sm Kecap manis

Haluskan:

• 60 gr Gula jawa, 3 Kemiri, 1½ st Garam, ½ st Jintan
• 1½ st Ketumbar, 6 Bawang merah, 3 Bawang putih

Cara membuat

• Potong2 tahu & tempe agak tebal (minimal ketebalan 5 cm), letakkan di panci berukuran sedang. Tuangi air kelapa, bumbu halus, bahan lain (kecuali minyak). Masak dengan api kecil hingga bumbu menyerap dalam tahu & tempe (berwarna cokelat tua) & air bumbu menyusut. Keluarkan tahu & tempe dari panci, tiriskan.
• Panaskan minyak di atas api sedang, goreng tempe & tahu sebentar saja sebelum dihidangkan. Makan dengan cabai rawit.
• * Air kelapa dapat diganti dengan 350 ml air yang dicampur dengan ¾ st cuka & 3 st gula pasir



Ingredients

• 2 Bay leaves, 125 gr Tempeh, 250 gr firm Tofu
• 2 cm Galangal & 1 Lemongrass-bruised, frying Oil
• ¼ tsp Tamarind, 350 ml Coconut water*
• 4 tbsp sweet Soy sauce

Grind into a paste:

• 60 gr Coconut sugar, 3 Garlic cloves, 3 Candlenuts
• 1½ tsp Coriander, 6 Shallots, ½ tsp Cumin, 1½ tsp Salt

Directions

• Slice tempeh & tofu into pieces minimal about 5 cm thick. Place them in a medium size pot. Pour in coconut water, ground spices & other ingredients (except of the frying fat). Cook over low heat until the ground spices dissolves, tofu-tempeh color becomes dark brown & the liquid absorbed. Remove tofu & tempeh from the pot & drain them.
• Preheat the oil over medium heat; fry tempeh & tofu just for awhile, right before serving. Eat them along with bird`s eye chilies.
• * Coconut water substitute: mix 350 ml water with ¾ tsp vinegar & 3 tsp sugar.

Bakwan Sayuran (Vegetable Fritters)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 50 gr Toge, 2 Daun bawang-iris, ½ st Ketumbar bubuk
• 100 gr Wortel & 50 gr Kol-iris halus, 1 st Kaldu bubuk
• 4 Bawang merah+2 Bawang putih+1 cm Kunyit-haluskan
• 1 st Baking powder, 1 st Garam, 1 st Lada, Minyak
• 100 gr Terigu, 100 gr Tepung beras, 1 Telur
• 175 ml Air, 1 st Gula

Cara membuat

• Tumis bumbu halus. Beri sayuran, masak hingga agak layu saja (jangan terlalu lama). Angkat, biarkan mendingin.
• Campur terigu, tepung beras, baking powder, garam, lada, gula, kaldu, ketumbar. Beri telur & tuangi air sedikit2 sambil diaduk hingga adonan jadi lembut. Masukkan tumisan sayur lalu aduk.
• Panaskan minyak yang cukup banyak di api sedang. Masukkan adonan per sendok sayur, beberapa buah tiap kali ke minyak panas & goreng hingga kekuningan pada kedua sisinya. Angkat & tiriskan di kertas penyerap minyak.

Ingredients

• 50 gr Bean sprouts, 2 Green onions-sliced, 175 ml Water
• 100 gr Carrots & 50 gr Cabbage-shredded, 100 gr Flour
• 1 tsp Broth powder, 1 tsp Salt, ½ tsp ground Coriander
• 1 cm Turmeric+4 Shallots+2 Garlic cloves-grind, 1 Egg
• 1 tsp Baking powder, 100 gr Rice flour, 1 tsp Sugar
• 1 tsp ground Pepper, frying Oil

Directions

• Sauté ground spices until fragrant. Add in all veggie & keep stirring until it starts to wilt (don't cook it too long). Remove from the heat & let it cool down.
• Combine all flour, baking powder, salt, pepper, sugar & broth. Add in egg & pour in water a little at a time; stir constantly until the batter smooth. Put in sautéed veggie & then give a good stir.
• Preheat a lot of frying oil over medium heat. Using a ladle, drop the veggie batter a few at a time into the hot oil & fry until golden brown on both sides. Remove from the pan & drain on paper towels.

Cheese Tortelloni with Brown Chicken & Mushroom Sauce

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Kulit Tortelloni:

• 250 gr Terigu, 1 st Olive oil, 3 Telur, 1 Putih telur
• ½ st Garam, 2 st Air, 55 gr Mentega tawar-lelehkan

Isi Cheese Tortelloni:

• 560 gr Ricotta, 1 cup Peterseli cincang, ¼ st Garam
• 50 gr Keju parmesan parut, 1 st Kulit lemon parut
• 1 st Pala bubuk

Saus Ayam Jamur:

• 2 Bawang putih-cincang, 2 Bawang merah-iris halus
• 250 ml Kaldu ayam, 250 ml Krim/susu panas, Garam
• 200 gr Bawang bombay & 250 gr Champignon-iris
• ½ st Pala bubuk, 100 ml Olive oil, 75 gr Mentega
• 250 gr Fillet ayam-iris tipis, 1 st Lada bubuk
• 1 st Gula, 2 sm Peterseli cincang, 3 sm Terigu
• 1 sm White wine & 1 st Cabai bubuk (opsional)

Cara membuat

• Cheese Tortelloni:
• Isi: Campur semua bahan isi di mangkuk sampai rata & halus. Tutup adonan & dinginkan sejenak.
• Kulit: Campur terigu, 3 telur, air & garam di mangkuk, uleni ± 2 menit. Beri olive oil; uleni hingga kalis (± 4 menit). Bagi adonan menjadi 4 & pipihkan. Tutup adonan dengan lap lembab & biarkan 30 menit. Ltkkan adonan di permukaan rata yang sudah ditaburi sedikit terigu. Gilas masing2 bagian adonan dengan roll sampai setipis ± 3 mm. Potong2 berbentuk lingkaran berdiameter 10 cm dengan pisau tajam/cutter.
• Ltkkan 1 sendok teh adonan isi di bagian agak bawah dari lingkaran (jangan terlalu pinggir, sisakan tepian untuk melipat). Ulasi tepiannya dengan putih telur. Lipat bagian atas lingkaran hingga menutupi isi ke arah bagian bawah lingkaran. Tekan kedua tepian bersama2 untuk melekatkan. Ulasi lagi tepian yang sudah menyatu membentuk setengah lingkaran itu dengan putih telur. Letakkan jari telunjuk di tengah2 tortelloni lalu lingkarkan tortelloni di sekeliling jari hingga kedua ujung bertemu. Salah satu ujung sebaiknya overlapping/menumpuk terhadap ujung yang lain sebesar ± 6 mm. Tekan kedua ujung bersama2 untuk melekatkan. Tutupi dalam wadah dengan lap lembab & dinginkan sebentar.
• Didihkan air yang sudah digarami di panci besar. Masukkan tortelloni, aduk perlahan hingga matang. 2-3 menit setelah tortelloni mulai mengapung, angkat & tiriskan. Beri mentega cair & aduk rata.
• Saus Ayam Jamur: Panaskan olive oil & 35 gr butter di pan besar. Masukkan bawang merah, bawang putih, bombay & jamur, masak hingga bawang layu. Masukkan wine & ayam, masak sampai ayam berubah warna & wine habis lalu sisihkan. Panaskan 40 gr mentega & sisa olive oil yang sudah digunakan utk menumis di pan dengan api sedang. Masukkan terigu, aduk dengan whisk sampai adonan mengental halus. Masak perlahan sampai terigu menjadi kecokelatan. Tuangi susu & kaldu sedikit2 sambil diaduk secara konstan sampai saus halus & mengental. Kecilkan api, bumbui dengan pala, garam, lada, gula & peterseli. Masukkan adonan jamur-ayam, masak 5 menit, aduk sesekali. Angkat dari api
• Hidangkan tortelloni keju dengan saus jamur ayamnya.
• Bila tak ada waktu, anda juga dapat membeli saja 500 gr Cheese tortelloni siap pakai.

Ingredients

Tortelloni Dough:

• 250 gr Flour, 55 gr unsalted Butter-melted, ½ tsp Salt
• 1 tsp Olive oil, 2 tsp Water, 1 Egg white, 3 Eggs

Cheese Tortelloni Filling:

• 560 gr Ricotta, 1 cup minced Parsley, 1 tsp Lemon zest
• 50 gr grated Parmesan, ¼ tsp Salt, 1 tsp ground Nutmeg

Chicken & Mushroom Sauce:

• 250 gr Chicken fillet-thinly sliced, 2 Garlic clove-chopped
• 3 tbsp Flour, 250 ml Chicken broth, ½ tsp ground Nutmeg
• 1 tsp Sugar, 2 tbsp minced Parsley, 1 tsp ground Pepper
• 2 Shallots+200 gr Onion+250 gr Champignon-sliced, Salt
• 100 ml Olive oil, 75 gr Butter, 250 ml hot Milk/Cream
• 1 tsp Chili flakes & 1 tbsp White wine (optional)

Directions

• Cheese Tortelloni:
• Filling: Mix all ingredients in a bowl until well blended & smooth. Cover and chill for awhile.
• Dough: Place flour, 3 eggs, water & salt in a bowl; knead it for 2 minutes. Add in olive oil; knead until it smooth (4 minutes). Divide dough into 4 & then flatten. Cover with a damp cloth & set aside for 30 minutes. Transfer to a lightly floured working surface. Roll each piece with a heavy rolling pin until its 3 mm thick.Uusing a cutter/sharp knife, slice dough into 10 cm circles.
• Spoon 1 tsp of filling on the lower half of each round, leaving a border. Brush edges lightly with egg white. Fold top half of each round over filling & press edges together to seal. Brush edges lightly with egg white. Wrap edges of each half-circle around your index finger, bringing ends together to overlap by about 6 mm. Pinch edges to seal. Cover with a damp cloth & chill.
• Bring a large pot of water+salt to a boil. Add in tortelloni. Stirring gently until cooked through. 2-3 min after they begin to floated, remove it from the water then drain & drizzle melted butter over.
• Chicken & Mushroom Sauce: Preheat olive oil & 35 gr of butter in a big pan. Put in shallots, garlic, onion & mushrooms; cook until the onion wils. Add in wine & chicken; cook until the chicken color changed & the wine evaporated. Set it aside. Preheat 40 gr of butter & the rest of used olive oil on the pan over medium heat. Put in the flour. Stir constantly with a whisk until it's smooth. Cook slowly to brown the flour. Slowly add broth & milk/cream into the pan; stir constantly until the gravy thicken & smooth. Turn the heat to low; season with nutmeg, salt, pepper, sugar, chili powder & parsley. Add in mushroom-onion mixture, cook for 5 minutes; stir occasionally. Remove from the heat.
• Serve tortelloni with the chicken mushroom sauce.
• When you don't have the time to make cheese tortelloni, just buy 2 packages of cheese tortelloni (á 250 gr).