Udang Goreng Mentega (Prawns in Savoury Garlic Butter Sauce)

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

Bahan

• 500 gr Udang besar, 160 gr Mentega, 1 Jeruk nipis
• 2½ sm Kecap asin, 2 sm Kecap manis, 1 Jeruk limau
• 1 sm Saus tiram, 1 st Lada bubuk, 1 st pure Tomat
• 2 cm Jahe-parut, 1 st Kaldu ayam bubuk, Garam
• 1 Daun bawang & ½ Bawang Bombay-iris terpisah
• 4 Bawang putih-cincang, 2 sm Kecap Inggris
• 6 Tomat cherry & 1 Cabai-iris (opsional)

 

Cara membuat

• Buang kepala udang, belah punggungnya & buang uratnya. Campur udang dengan air nipis & garam, biarkan 10 menit. Bilas & tiriskan.
• Tumis bawang2, cabai & jahe dengan mentega. Beri kecap2, saus, pure tomat & bumbu2. Masak hingga rasa menyatu. Masukkan udang, tomat & daun bawang. Masak hingga udang matang saja. Angkat lalu kucuri air jeruk limau, aduk rata.

 

Ingredients

• 500 gr Prawns, 160 gr Butter, 1 tsp Tomato puree
• 1 tbsp Oyster sauce, 2 tbsp Worcestershire sauce
• 1 tsp Chicken broth powder, 1 Kaffir lime, 1 Lime
• 2½ tbsp Salty soy sauce, 2 tbsp Sweet soy sauce
• 1 Green onions & ½ Onion-sliced separately, Salt
• 4 Garlic cloves-minced, 2 cm Ginger-grated
• 6 Cherry tomato & 1 Chili-sliced (optional)
• 1 tsp ground Pepper

 

Instructions

• Remove prawns head, then slice along the back side & remove the vein. Rub prawns with lime juice & a bit salt; let it stand for 10 minutes. Set it aside.
• Sauté the onion, garlic, chili & ginger with butter until it wilts. Stir in all sauces, tomato paste & seasonings; cook until the flavor blended. Add in the prawns, tomato & green onion. Cook & stir just until the prawns cooked. Remove from the heat & stir in kaffir lime juice.

Udang Saus Padang (Padangnese Prawns in Sweet & Spicy Sauce)

 

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

Bahan

• 500 gr Udang besar, 2 sm Saus tiram, 1 sm Madu
• 1 Bawang bombay kecil-iris2, 1 sm Saus sambal
• 2 sm Saus tomat tidak manis/1 sm Tomat puree
• 1 Jeruk nipis, Garam & Lada bubuk, 100 ml Air
• 1 Sereh-geprek, 4 Daun jeruk, 2 Daun salam
• 1 Tomat & 2 Daun bawang-iris2, 2 st Gula
• 3 sm Mentega/Margarin

Haluskan:

• 3 (10 gr) Bawang putih, 5 Cabai merah, 2 cm Jahe
• 6 (45 gr) Bawang merah, 4 Kemiri-sangrai, 5 Rawit
• 3 cm Kunyit

 

Cara membuat

• Kupas udang & buang kaki2 tapi sisakan ekornya. Buang urat pada udang. Campur udang dengan air jeruk nipis & sedikit garam, biarkan 10 menit lalu cuci & tiriskan.
• Tumis bawang bombay hingga layu lalu masukkan bumbu halus, daun jeruk, daun salam & sereh. Aduk & masak hingga harum.
• Masukkan saus2, madu, tomat, gula, garam & lada. Masak di atas api sedang hingga rasa menyatu. Tuangi air, masak di api kecil sampai saus mengental dan tomat hampir hancur.
• Masukkan udang & daun bawang, masak & aduk hingga rata serta udang matang.

 

Ingredients

• 500 gr Prawns, 2 tbsp Oyster sauce, 2 tsp Sugar
• 1 Lemongrass-bruised, 4 Kaffir lime leaves, Salt
• 3 tbsp Butter/Margarine, 1 Lime, ground Pepper
• 1 tbsp Chili sauce, 2 Bay leaves, 1 tbsp Honey
• 1 small Onion+1 Tomato+2 Green onions-sliced
• 2 tbsp Tomato ketchup/1 tbsp Tomato puree
• 100 ml Water

Grind into a paste:

• 3 (10 gr) Garlic cloves, 2 cm Ginger, 3 cm Turmeric
• 5 Red chilies & 5 Bird’s eye chilies*
• 6 (45 gr) Shallots, 4 roasted Candlenuts

 

Instructions

• Remove legs & peel the prawn shells off, but leave the tails intact. Make a slit lengthwise all the way down the back of each prawn & remove the vein. Rub prawns with lime juice & a bit of salt; let it stand for 10 minutes. Wash & drain. Set it aside.
• Sauté the onion until it wilts & then add in spices paste, kaffir lime leaves, bay leaves & lemongrass. Cook & keep stirring until it’s fragrant.
• Add in oyster sauce, ketchup, honey, tomato, sugar, salt & pepper. Cook over medium heat until the flavour blended. And then pour in water. Turn the heat to low & cook until the sauce thickens.
• Putt in the prawn & green onion. Cook & keep stirring it just until the prawns cooked.
• * Discard all of the Red chili seeds & membranes/ribs & omit the bird’s eye chilies if you don’t want the dish to be too spicy.

Pepes Ikan Woku Daun (Aromatic Fish in Banana Leaf Parcel)

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

Bahan

• 2 ekor (800 gr) Ikan, 1 Jeruk nipis-peras
• 2 Sereh-geprek, 2 Pandan-potong 2, Garam
• 30 Daun kemangi, 8 Daun jeruk-iris halus
• 2 Daun bawang-iris2, Minyak secukupnya
• 2 Jeruk limau, 1 st Gula, 2 Daun pisang
• 2 batang Daun kunyit, 4 Daun salam (opsional)

Haluskan:

• 1 Sereh-putihnya saja, 3 cm Kunyit
• 8 Bawang merah, 3 cm Jahe, 4 Kemiri
• 8 Cabai merah & 2 Cabai hijau
• 1 cm Lengkuas & 2 Bawang putih (opsional)

Cara membuat

• Tumis bumbu halus hingga wangi. Beri gula & garam, angkat, campur dng daun jeruk iris.
• Belah perut ikan & bersihkan. Kerat2 badan ikan, lumuri dengan air nipis & garam, biarkan 5 menit. Lalu balur ikan (termasuk bagian dalamnya) dengan bumbu halus, biarkan 15 menit.
• Susun daun2an & sereh dengan jumlah sama banyak di masing2 daun pisang. Letakkan ikan berbumbu di atasnya. Bungkus rapat & semat dengan tusuk gigi. Kukus selama 35-40 menit (sampai matang, tergantung ukuran ikan). Bakar/panggang pepes sejenak sebelum dihidangkan (opsional). Buka lapisan daun pisangnya lalu kucuri dengan air jeruk limau. Jika suka, dapat ditambah taburan daun bawang dan atau tomat iris setelah daun dibuka.
• Hidangkan pepes dengan nasi hangat & hidangan pendamping seperti Urap Sayuran, Jukut Kacang Panjang, Tumis Kangkung, Tumis Putren Jamur ataupun Orak Arik Sayuran (klik pada link untuk resep2nya).

Ingredients

• 2 (800 gr) Fish, 2 Lemongrass-bruised
• 30 Lemon basil leaves, 2 Banana leaves
• 1 tsp Sugar, 2 Pandan leaves-halved, 1 Lime
• 8 Kaffir lime leaves-thinly sliced, enough Salt
• 2 Green onion-sliced, 2 Kaffir lime, Frying oil
• 2 stalk Turmeric leaf, 4 Bay leaves (optional)

Grind into a paste:

• 4 Candlenuts, 3 cm Turmeric, 3 cm Ginger
• 8 Red chilies & 2 Green chilies *
• 8 Shallots, 1 Lemongrass-white part only
• 1 cm Galangal & 2 Garlic cloves (optional)

Directions

• Sauté the spices paste until fragrant. Add in sugar & enough salt. Remove from the heat & then mix it with sliced kaffir lime leaves.
• Slit the fish stomach & clean the fish. Make shallow slashes in the thickest part of the flesh. Rub fish with some salt & lime juice; let it stand for 5 minutes. Rub all parts of the fish (including the inside part) with sautéed paste; let it stand for 15 minutes.
• Place an even amount of leaves ingredients & lemongrass in 2 banana leaves. Place the fish & sauteed paste on top of it. Wrap them up tightly & pin with tooth picks. Steam for 35-40 minutes (until done-depends on the fish size). You could also than grill the wrapped fish for awhile before serving (optional). Unwrap the banana leaves & squeeze kaffir lime over the fish. Sprinkle more sliced green onion and or tomato after you unwrapped the banana leaves
• * Discard chili seeds & membranes if you want the dish to be less spicy.
• Serve the aromatic fish with warm steamed rice & vegetable dish such as Vegetable Salad with grated Coconut, Balinese Creamy Long Bean Salad, Sautéed Water Spinach, Sautéed Baby Corn & Mushroom or Scrambled Vegetables & Egg (click on the link for the recipes).

Ikan Gabus Masak Cabai Hijau (Snakehead Fish in Green Chili Paste)

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

Bahan

Untuk ikan:                                                               

• 750 gr Ikan gabus tanpa kepala, Minyak
• Air Jeruk nipis/lemon & Garam secukupnya
• 250-300 ml Air hangat

Haluskan:

• 20 gr (4) Bawang putih, 1 sm Ketumbar
• 35 gr (4) Bawang merah, ½ st Gula
• ½ st Lada, 2 cm Kunyit

Untuk sambal cabai hijau:

• 4 Daun jeruk-iris halus, 2 Daun salam
• 4 cm Lengkuas, 1 st Air jeruk nipis
• 1 Tomat hijau/2 Belimbing wuluh-potong2
• 4 Bawang merah-iris2 tipis, 2 Kemiri
• 10 Cabai hijau, 2 Bawang putih, 6 Rawit
• 1 st Gula, Minyak & Garam secukupnya

Cara membuat

• Cuci ikan gabus dengan air mengalir. Potong2 ikan melintang setebal 1-1½ cm. Balur ikan dengan air jeruk nipis/lemon & garam secukupnya. Larutkan bumbu halus utk ikan dng air hangat. Lumuri ikan dng bahan tsb & diamkan selama 15 mnt. Tiriskan lalu goreng di minyak panas yang banyak hingga kecoklatan. Angkat, tiriskan & sisihkan.
• Kukus/Rebus cabai2 sampai layu, tiriskan. Ulek halus bawang putih, kemiri, rawit & garam secukupnya. Beri cabai hijau, bawang mrh & gula. Ulek kasar kmd cicipi rasanya.
• Tumis daun jeruk, daun salam, lengkuas & sambal dng minyak panas secukupnya hingga harum. Beri tomat/belimbing, masak hingga mulai layu. Kucuri air nipis lalu masukkan ikan. Aduk hingga ikan tersaput bumbu dng merata. Sajikan.

Ingredients

For the fish:                                                         

• 750 gr Snakehead fish (without the head)
• enough Lime/Lemon juice & Salt
• 250-300 ml warm Water, Frying oil

Grind into a paste:

• 20 gr (4) Garlic cloves, ½ tsp Sugar
• 35 gr (4) Shallots, 2 cm Turmeric
• ½ tsp Pepper, 1 tbsp Coriander

For the green chili paste:

• 2 Bay leaves, 1 tsp Sugar, 2 Candlenuts
• 4 cm Galangal, 1 tsp Lime juice, Salt
• 1 Green tomato/2 Bilimbi fruit-sliced
• 4 Shallots-thinly sliced, 2 Garlic cloves
• 10 Green chilies, 6 Bird’s eye chilies
• 4 Kaffir lime leaves-thinly sliced, frying Oil

Directions

• Rinse the fish under running water. Slice fish vertically into ~ 1-1½ cm thickness. Rub them with enough lime/lemon juice & salt. Mix spices paste with warm water. Marinade the fish in the mixture for ~ 15 min. Take fish from the marinade out; deep fry them in hot frying oil until the color becomes golden brown. Remove from the heat; drain & set aside.
• Steam/Boil all chilies until wilted; drain. Finely grind garlic, candlenuts, bird’s eye chilies & enough salt. Add in green chilies, shallots, sugar & then roughly grind them. Check the taste.
• Sauté ground chili, galangal, kaffir lime & bay leaves with enough hot oil until fragrant. Add in the green tomato/bilimbi fruit; cook until it's wilted. Put in lime juice & then fried fish. Stir to combine them well. Remove from the heat & serve.

Balado Teri Petai (Fried Anchovy & Stinky Beans in Chili Paste)

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

Bahan

• 500 gr Ikan teri basah-buang kepala, 2 Kemiri
• 100 gr Petai-belah 2 & goreng, Minyak goreng
• 2 Daun salam, 50 gr Tomat, 4 Daun jeruk
• 3 st Air jeruk nipis, 4 cm Lengkuas-geprek
• 10 Cabai merah, 6 Cabai keriting, Garam
• 6 Bawang merah, 2 Bawang putih, ½ st Gula

Cara membuat

• Remas perlahan teri dengan 2 st air jeruk nipis & garam. Goreng teri di minyak panas hingga mulai mengering lalu panggang di oven hingga kering/crispy. Tiriskan.
• Kukus/Rebus cabai2 & bawang mrh sampai layu, tiriskan & potong2. Ulek halus bawang putih, cabai2, tomat, 2 bawang merah, kemiri & garam secukupnya. Mskkan sisa baw. merah & gula. Tumbuk kasar, kmd cicipi rasanya.
• Panaskan minyak di pan dng api besar. Tumis dn jeruk, salam, lengkuas & sambal hingga wangi. Kecilkan api, masak hingga sambal mulai mengering. Matikan api, diamkan hingga sambal dingin.
• Masukkan 1 st air jrk nipis, teri & petai, aduk2 sampai tersaput rata dng sambal. Cicipi, beri garam bila perlu. Masak lagi sebentar dng api kecil hingga rasa menyatu. Angkat & sajikan. Bila akan disimpan, biarkan hingga dingin terlebih dulu, lalu simpan dlm wadah tertutup rapat.

Ingredients

• 500 gr fresh Anchovies-discard heads, Salt
• 100 gr Stinky beans-halved & fried, Oil
• ½ tsp Sugar, 2 Bay leaves, 3 tsp Lime juice
• 6 Shallots, 2 Garlic cloves, 2 Candlenuts
• 10 Red chilies, 6 Cayenne peppers
• 50 gr Tomato, 4 Kaffir lime leaves
• 4 cm Galangal-bruised

Directions

•  Combine anchovies with 2 tsp of lime juice & enough salt well. Fry anchovies until it start to dries & then bake it in the oven until dries/crisp. Drain & set aside.
• Steam/Boil all chilies & shallots until wilted; drain & cut small. With a mortar & pestle, finely grind garlic, chilies, tomato, 2 of the shallots, candlenuts & enough salt. Put in the rest of shallots & sugar & then roughly grind them. Check the taste.
• Heat some oil over high heat. Sauté ground chili, galangal, kaffir lime & bay leaves until fragrant. Reduce the heat to low; cook until the paste start to dries. Turn off the heat; allow it to cool down.
• Put 1 tsp of lime juice, anchovies & stinky beans into the chili paste. Stir to combine them well. Check the taste; add some salt if needed. Cook anchovies over low heat for a while; just until the flavor blended. Remove from the heat & serve. You can also store the anchovies in a container after it cooled down.

Teri Goreng Sambal Hijau (Fried Anchovy in Green Chili Paste)

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

Bahan

• 500 gr Ikan teri basah-buang kepala, ½ st Gula
• 100 gr Kacang tanah, 4 Daun jeruk-iris halus
• 4 cm Lengkuas-geprek, 2 Kemiri, 2 Daun salam
• 10 Cabai hijau, 30 ml Santan, Minyak goreng
• 6 Cabai rawit hijau, 3 st Air jeruk nipis
• 7 Bawang merah, 2 Bawang putih, Garam
• 1 Tomat hijau-potong kecil2

Perendam kacang:

• 2 Bawang putih-haluskan, Garam & Air secukupnya

Cara membuat

• Kucuri & remas perlahan teri dengan 2 st air jeruk nipis & garam. Goreng teri di minyak panas hingga mulai mengering lalu panggang di oven hingga teri kering/crispy. Tiriskan & sisihkan.
• Campur bawang putih dng garam & air secukupnya utk merendam kacang. Rendam kacang di dalamnya selama ½ jam lalu tiriskan. Goreng kacang dng api sedang hingga kecoklatan & matang. Tiriskan di kertas penyerap minyak & sisihkan.
• Kukus/Rebus cabai2 & bawang mrh sampai layu, tiriskan & potong2. Ulek halus bawang putih, rawit, kemiri & garam secukupnya. Mskkan cabai hijau, bawang mrh, gula & 1 st air jrk nipis. Ulek kasar kmd cicipi rasanya.
• Panaskan sedikit minyak di wajan. Tumis daun jeruk, d. salam, lengkuas & sambal hingga wangi. Beri santan & tomat, masak hingga tomat mulai layu. Masukkan teri & kacang, aduk2 sampai tersaput rata dengan sambal. Cicipi, tambahkan garam bila perlu. Masak hingga rasa menyatu. Angkat, biarkan hingga dingin terlebih dulu bila akan disimpan, simpan dlm wadah tertutup rapat.

Ingredients

• 500 gr fresh Anchovies-remove the head, frying Oil
• 100 gr Peanuts, 30 ml Coconut milk, 2 Candlenuts
• 2 Bay leaves,4 cm Galangal-crushed, ½ tsp Sugar
• 3 tsp Lime juice, 2 Garlic cloves, 7 Shallots, Salt
• 10 Green chilies, 4 Kaffir lime leaves-thinly sliced
• 6 Bird’s eye chilies, 1 Green tomato-cut small

Peanuts soaking ingredients:

• 2 Garlic cloves-grind, Enough Salt & Water

Directions

• Combine anchovies with 2 tsp of lime juice & enough salt well. Fry anchovies until it start to dries & then bake it in the oven until dries/crisp. Drain & set aside.
• Mix ground garlic with enough salt & water to soak the peanuts. Soak peanuts in it for 30 min; drain. Fry peanuts over medium heat until brownish; drain & set aside.
• Steam/Boil all chilies & shallots until wilted; drain & cut small. With a mortar & pestle, finely grind the garlic, bird’s eye chilies, candle nuts & enough salt. Put in green chilies, shallots, sugar & 1 tsp of lime juice. Roughly grind the chilies & shallots. Check the taste.
• Heat some oil in a pan. Sauté the roughly ground ingredients, kaffir lime leaves, bay leaves & galangal until fragrant. Add in sliced tomato & coconut milk; cook until the tomato slightly wilted. Put in fried anchovies & peanuts; stirring to combine them well. Check the taste, add some salt if needed. Keep on cooking it until the flavor blended. Remove from the heat & let it cool before placing them in a container.