Oseng2 Kacang Panjang & Toge (Long Beans & Bean Sprouts Stir-Fry)

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

Bahan

• 150 gr Kacang panjang-iris, 100 gr Toge
• 2 Cabai merah-iris, 1 sm Kecap manis
• 200 gr Tahu-potong & goreng, Minyak
• 3 Bawang merah-iris halus, 2 Daun salam
• 2 Bawang putih-cincang, 1 Tomat-iris kecil
• 1 st Gula jawa sisir, 100 ml Air, Garam
• 4 cm Lengkuas-geprek, 2 Kemiri-haluskan

Cara membuat

• Tumis bawang2, kemiri, lengkuas, daun salam, cabai & terasi sampai harum.
• Masukkan kacang panjang, air, gula jawa, kecap manis & garam secukupnya. Besarkan api, masak sampai kacang panjang mulai empuk.
• Beri tahu goreng, toge & tomat. Aduk & masak hingga rasa menyatu. Angkat dari api.

Ingredients

• 150 gr Long beans-sliced, 1 Tomato-sliced small
• 100 gr Bean sprouts, 2 Garlic cloves-minced
• 2 Red chilies-sliced, 3 Shallots-thinly sliced
• 4 cm Galangal-bruised, 2 Bay leaves, Salt
• 1 tsp Palm sugar, 1 tbsp Sweet soy sauce
• 200 gr Tofu-diced & then fry, frying Oil
• 100 ml Water, 2 Candlenuts-grind

Directions

• Sauté shallots, garlic, candle nuts, galangal, bay leaves & chilies until fragrant.
• Put in long beans, water, palm sugar, sweet soy sauce & enough salt. Set the heat to high; keep stirring & cooking it until the long beans starts to soften.
• Add in fried tofu, bean sprouts & tomato. Stir until the flavor blended & then remove it from the heat.

Terong Balado (Eggplant in Chili Paste)

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

Bahan

• 350 gr Terong ungu-potong2 memanjang
• 150 ml Air, 1 sm Gula, 1 Daun salam
• 2 cm Jahe & 2 cm Lengkuas-geprek
• 3 Daun jeruk, Garam, Minyak goreng

Haluskan:

• 4 Cabai merah, 5 Cabai keriting, 3 Kemiri
• 2 Bawang putih, 4 Bawang merah, 3 Rawit
• 60 gr Tomat, ½ st Terasi (opsional)

Cara membuat

• Bakar terong di wajan/pan tanpa minyak sampai mulai layu, sisihkan.
• Panaskan minyak secukupnya lalu tumis bumbu halus sampai harum. Beri air, daun jeruk, salam, gula, jahe & lengkuas. Aduk hingga bumbu meresap. Bumbui dengan garam secukupnya, aduk rata.
• Masukkan terong bakar, aduk hingga bumbu tercampur dengan terongnya. Masak hingga rasa menyatu, bumbu meresap & sambal mengering.
• Sajikan terong balado dengan nasi putih & lauk2 lain, misalnya (klik pada link untuk melihat resep2nya): Gulai Nangka/Cubadak, Gulai Padeh Pucuk Ubi, Telur Sambo Dadar Padang, Rendang Sapi, Dendeng Balado atau Dendeng Batokok.

Ingredients

• 350 gr Aubergine-thickly sliced-length-ways
• 3 Kaffir lime leaves, 1 tbsp Sugar, Salt
• 2 cm Ginger & 2 cm Galangal-bruised
• 150 ml Water, 1 Bay leaf, frying Oil

Grind into a paste:

• 4 Shallots, 3 Candlenuts, 60 gr Tomato
• 5 Cayenne pepper, 3 Bird's eye chilies
• 2 Garlic cloves, 4 Red chilies
• ½ tsp Shrimp paste (optional)

Directions

• Roast/toast aubergine slices until it starts to wilt; set aside.
• Heat enough oil; sauté ground spices until fragrant. Add in water, bay leaf, lime leaves, sugar, ginger & galangal. Stir until the flavor blended & then add in enough salt.
• Put in roasted aubergine slices; stir to cover them well with spicy paste. Cook until the paste start to dries.
• Serve this eggplant in chili paste with warm rice & other dishes, i.e. (click on the links for the recipe): Minangese Young Jackfruit Curry, Spicy Cassava Leaves Curry ala Padang, Thick Omelette with Grated Coconut, Rendang Sapi (Indonesian Dried Beef Curry), Indonesian Beef Jerky in Chili Paste or Dried Beef with Green Chili Paste

Sambal Lado Mudo (Minangese Green Chili Relish)

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

Bahan

• 10 Cabai hijau, 1-1½ Tomat hijau-potong2
• 1 st Gula, 5 Bawang merah, 2 Bawang putih
• 2 sm Minyak sayur/kelapa, ½ st Air nipis
• 2 Daun Jeruk-iris tipis, 6 Rawit, Garam

Cara membuat

• Kukus/Rebus cabai2 & bawang merah sampai layu, tiriskan & potong2. Ulek halus bawang putih, rawit & garam.
• Masukkan cabai hijau, bawang merah, gula & air nipis. Ulek kasar lalu cicipi rasanya.
• Panaskan minyak di wajan, mskkan daun jeruk, tomat & sambal ulek. Masak hingga harum & tomat mulai layu. 

Ingredients

• 10 Green chilies, ½ tsp Lime juice, 1 tsp Sugar
• 5 Shallots, 6 Bird`s eye chilies, 2 Garlic cloves
• 2 tbsp Vegetable oil/Coconut oil, enough Salt
• 1-1½ Green tomatoes-cut small
• 2 Kaffir lime leaves-thinly sliced

Directions

• Steam/Boil all chilies & shallots until wilted; drain & then cut them small. With a mortar & pestle, grind the garlic, bird’s eye chilies & enough salt finely.
• Put in green chilies, shallots, sugar & lime juice. Roughly grind the chilies & shallots. Check the taste, add some salt if needed.
• Heat the oil in a pan; stir in roughly ground ingredients, sliced kaffir lime leaves & green tomato. Cook until fragrant & the tomato slightly wilted.

Ayam Panggang Jawa (Javanese Roast Chicken)

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

Bahan

• 1 Ayam kampung, 3 Daun salam, 5 Daun jeruk, 500 ml Air
• 500 ml Santan, 250 ml Air kelapa, ½ Jeruk nipis-peras air
• 3 cm Lengkuas & 2 Sereh-geprek, 50 gr Gula jawa
• 3 sm Minyak goreng, 2 st Air asam, 1½ sm Garam

Bahan olesan: campur rata semua bahan

• 1 sm Margarin, 1 sm Kecap manis, ¼ st Pala bubuk
• ½ st Lada bubuk, 1 sm Madu

Haluskan:

• 1 sm Ketumbar-sangrai, 1 st Lada, 2 cm Jahe, 5 Kemiri
• ½ st Jintan, 2 cm Kencur, 7 (55 gr) Bawang merah
• 5 (20 gr) Bawang putih

Cara membuat

• Lumuri ayam dengan air jeruk nipis, diamkan 20 menit. Bilas lalu silangkan & ikat kaki ayam. Tumis bumbu hls, sisihkan. Didihkan santan, air kelapa, air, bumbu2 & bumbu halus. Kecilkan api, mskkan ayam, air asam & gula jawa. Tutup panci, masak hingga bumbu meresap & kuah mengental, balik posisi ayam sesekali. Matikan api, biarkan ayam di dalamnya selama ½ jam. Angkat ayam dari kuah. Semir ayam dng bahan olesan.
• Metode panggang berdiri: Panaskan oven 200° C, pasang kipas oven. Masukkan kuah bumbu ke tabung alat panggang vertikal. Posisikan ayam berdiri di atas alat panggang (bila tidak ada alat panggang vertical, gunakan kaleng soft drink, isi dng kuah bumbu, mskkan ke lubang perut ayam). Taruh alat panggang di dlm loyang berisi air. Panggang sampai ayam kecoklatan. Metode panggang biasa: Panaskan oven 200° C, nyalakan api atas. Ltkkan ayam di atas rak berkaki yg di ltkkan dlm loyang berisi air. Panggang sampai kecokelatan. Balik ayam, beri olesan, panggang sampai sisi tsb kecokelatan. Keluarkan dari oven & buka ikatan pada kaki ayam.
• Sajikan dng lalapan, Sambal Sereh & nasi hangat, Nasi Ulam atau Nasi Uduk (klik pada link utk melihat resep2nya).

Ingredients

• 1 whole Free-Range Chicken, 3 Bay leaves, 500 ml Water
• 5 Kaffir lime leaves, 2 tsp Tamarind juice, ½ Lime-squeeze
• 500 ml Coconut milk, 250 ml Coconut water, 1½ tbsp Salt
• 3 cm Galangal & 2 Lemongrass-bruised, 3 tbsp frying Oil
• 50 gr Coconut/Palm sugar

Glaze: Combine all ingredients

• 1 tbsp Margarine, 1 tbsp sweet Soy sauce, 1 tbsp Honey
• ¼ tsp ground Nutmeg, ½ tsp ground Pepper

Grind into a paste:

• 1 tbsp Coriander-toasted, 2 cm Lesser galangal, 2 cm Ginger
• 55 gr (7) Shallots, 5 Candlenuts, 1 tsp Pepper, ½ tsp Cumin
• 20 gr (5) Garlic cloves

Directions

• Rub chicken with lime juice; let it stand for 20 minutes. Wash & then cross the legs; tie them together. Sauté the spices paste; set aside. Boil the coconut milk, coconut water, water, spices & spices paste. Reduce the heat to low; add in the chicken, tamarind juice & sugar. Put the pot lid on; cook until the flavor blended & the gravy thickens. Turn the chicken over once in a while. Turn off the heat; let the chicken stay in the gravy for 30 min. Remove chicken from the gravy & then brush it with the glaze.
• Vertical roasting: Preheat oven to 200° C; turn on the oven fan. Pour some of the gravy into the tube of vertical roaster. Place chicken on the vertical roaster, upright (if you don`t have a vertical roaster, use a soft drink can filled with some gravy. Put the can into chicken cavity to support the chicken upright). Place a roasting pan filled with water underneath the vertical roaster. Roast the chicken until golden brown. For normal/horizontal roasting: Preheat oven to 200° C; turn on the upper heat. Place chicken on a roasting rack set in a roasting pan filled with some water. Roast the chicken until golden brown. Turn the chicken over; brush with the glaze. Roast the other side until golden brown. Remove from the oven & un-tie the chicken legs
• Serve chicken with raw vegetables, Lemongrass Chili Paste & steamed rice, Herbs & Rice Salad or Indonesian Scented Coconut Milk Rice (click on the links for the recipe).

Sambal Sereh (Lemongrass Chili Paste)

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

Bahan

• 4 Sereh (bagian putihnya saja)-geprek & cincang
• 3 Daun jeruk (buang tulang daunnya)-iris halus
• 1 cm Jahe-cincang, 3 Bawang merah-cincang
• 1 cm Lengkuas-geprek, Garam secukupnya
• 2 st Gula merah sisir, 100 ml Santan kental
• 3 sm Minyak, 1 st Terasi-bakar (opsional)

Haluskan:

• 10 Rawit, 5 Cabai keriting, 5 Kemiri, 2 cm Kunyit
• 3 Bawang putih, 2 Bawang merah, 6 Cabai merah

Cara membuat

• Tumis bumbu halus hingga harum. Masukkan lengkuas, jahe, daun jeruk, sereh & terasi. Aduk hingga tercampur rata. Beri santan & gula.
• Kecilkan api, masak sambil diaduk hingga sambal mengental, berminyak & rasa menyatu.
• Bumbui dng garam secukupnya. Mskkan bawang cincang, aduk rata. Angkat dari api.
• Sajikan sambal sebagai pelengkap untuk hidangan dari Ayam atau Bebek seperti (klik pada link2nya utk melihat resep): Ayam Panggang Jawa, Ayam Bakar Bumbu Kecap, Ayam Goreng Kremes Tulang Lunak, Ayam Goreng Kremes, Ayam Bumbu Kuning Goreng, Bebek Panggang Utuh.

Ingredients

• 4 stalks Lemongrass, 1 cm Galangal-bruised
• 3 Kaffir lime leaves-thinly sliced
• 1 cm Ginger-chopped, 3 Shallots-chopped
• 2 tsp shaved Coconut/palm sugar, Salt
• 100 ml thick Coconut milk, 3 tbsp frying Oil
• 1 tsp Shrimp paste-toasted (optional)

Grind into a paste:

• 2 Shallots, 5 Cayenne peppers, 2 cm Turmeric
• 6 Red chilies, 5 Candlenuts, 3 Garlic cloves
• 10 Bird’s eye chilies

Directions

• Bruise & chopped the white parts of lemongrass; set aside. Sauté the spices paste until fragrant. Add in galangal, ginger, kaffir lime leaves, lemongrass & shrimp paste. Stir to combine well.
• Put in the coconut milk & palm sugar. Reduce the heat to low; stir occasionally until the chili paste thickens, becomes oily & the flavor blended.
• Season with enough salt. Stir in chopped shallots until blended. Remove from the heat.
• Serve the chili paste as complement for chicken or duck dishes such as (click on the links for the recipe): Javanese Roast Chicken, Grilled Chicken with Soya Sauce, Deep-Fried Soft Bone Chickenwith Honeycombs Crunchy Flakes, Fried Chicken with Crunchy Flakes, AromaticYellow Fried Chicken, and Roasted Whole Duck.

Ayam Goreng Kremes Tulang Lunak-Presto (Deep-Fried Soft Bone Chicken with Honeycombs Crunchy Flakes)

Ayam goreng presto berlapis & disajikan dengan kremesan bersarang

(Deep-fried soft bone chicken covered & served with the honeycombs crunchy flakes)

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

Bahan

• 1 Ayam kampung utuh, 6 Daun salam, 1 sm Air asam
• 500 ml Santan, 1½ lt Air kelapa *, 40 gr Gula jawa
• 8 Daun jeruk, 1 Jeruk nipis-peras, Minyak goreng
• 2 Sereh & 4 cm Lengkuas-geprek

Bumbu-Haluskan:

• 8 cm/4 gr Kunyit, 6 gr Jahe, 2 st Ketumbar
• 20 gr/6 Bawang putih, 30 gr/4 Bawang merah
• 6 Kemiri, 1½ sm Garam, 1 st Lada

Kremesan:

• 400 ml Air sisa merebus ayam, ½ st Baking soda
• 75 gr Tepung tapioka, 25 gr Tepung beras
• 1 Kuning telur

Pelengkap penyajian:

• Ketimun, Tomat & Wortel-potong2, Daun Kemangi
• Nasi Uduk/Nasi putih hangat, Sambal

Cara membuat

• Belah ayam di bagian dadanya saja (jangan memotong ayam jadi 2). Pentangkan ayam & lumuri dng air jeruk nipis, diamkan 15 mnt. Tumis bumbu halus hingga harum.
• Masukkan ayam, bumbu halus, semua bumbu, gula jawa, air asam, air kelapa & santan ke dlm panci presto. Masak ayam dengan api besar hingga panci mendesis (± ½ jam). Kecilkan api ke rendah, masak terus selama 1-½ jam (waktu tergantung ukuran ayam), hingga tulang ayam menjadi lunak. Matikan api, keluarkan ayam dari panci, biarkan hingga mendingin. Buang lengkuas, daun2an & sereh dari air sisa merebus.
• Panaskan minyak goreng yg banyak di wajan. Ltkkan ayam di saringan besar. Goreng ayam hingga kuning kecoklatan. Balik posisi ayam perlahan & goreng lagi hingga sisi tsb juga menjadi kuning kecoklatan. Angkat, tiriskan minyaknya & sisihkan.
• Kremesan: Panaskan minyak yg banyak di wajan anti lengket cekung sampai benar2 panas. Campur semua bahan kremes (tambahkan garam bila perlu). Aduk hingga menjadi adonan yg halus & encer. Tuang satu sendok sayur adonan sambil diputar di permukaan minyak agar tersebar rata di wajan. Biarkan hingga adonan mulai terbentuk spt lingkaran, masih putih & belum kering. Hati2 letakkan serok/saringan di bawah adonan (di dlm minyak) utk menahan ayam. Letakkan potongan ayam di adonan kremes (di atas posisi saringan). Gunakan sutil utk melipat adonan ke arah ayam sampai membungkus ayam seluruhnya. Goreng & balik posisi ayam hingga kremesan pada kedua sisinya mengeras & kuning kecoklatan. Angkat ayam dng saringan. Tiriskan di kertas roti. Aduk adonan seblm dituangkan lagi. Ulangi proses untuk sisa adonan. Bila ayam sudah terbalut kremesan, goreng sisa kremesan utk disajikan bersama ayam.
• Ltkkan ayam & kremesan di piring saji. Hidangkan ayam dengan nasi putih panas atau Nasi Uduk, Sambal Bajak/Sambal Cabai Hijau/Sambal Mangga/Sambal Sereh dan sayur2an mentah (klik pada link untuk melihat resep2nya)
• Setelah dingin, ayam & kremesannya dapat disimpan di wadah tertutup rapat. Panaskan ayam di oven bersuhu 150° C selama 15 menit sebelum dihidangkan kembali.
• * Air kelapa dapat diganti dengan campuran 1½ lt Air, 2 st Cuka & 6 st Gula.

Ingredients

• 1 whole Free-Range Chicken, 500 ml Coconut milk
• 6 Bay leaves, 1½ lt Coconut water*, frying Oil
• 8 Kaffir lime leaves, 1 tbsp Tamarind water
• 2 Lemongrass & 4 cm Galangal-bruised
• 40 gr Palm sugar, 1 Lime-squeeze

Grind into a paste:

• 2 tsp Coriander, 20 gr Garlic, 30 gr Shallots
• 6 Candlenuts, 4 gr Turmeric, 1½ tbsp Salt
• 6 gr Ginger, 1 tsp Pepper

Crunchy flakes ingredients:

• 400 ml leftover Stock, ½ tsp Baking soda
• 75 gr Tapioca flour, 25 gr Rice flour, 1 Egg yolk

For Serving:

• Cucumber, Tomato & Carrot-sliced, Sambal
• Lemon basil leaves/Basil leaves
• Scented Coconut Milk Rice or Steam rice

Directions

• Cut chicken along the breast but don`t halve/cut the chicken into 2. Turn the chicken over; press the back to flatten. Rub chicken with lime juice; let it stand for 15 mim. Sauté the spices paste until fragrant.
• Put chicken, spices paste, all seasoning & ingredients (with the exception of oil) into a pressure cooker. Cook over high heat until it whistled (~ ½ hour). Reduce the heat to low; cook again for 1-1½ hour (depends on the chicken size), until the bones becomes soften. Turn off the heat; lift the chicken from the pot. Let it cool down. Discard the galangal, all leaves & lemongrass from the leftover stock.
• Heat lots of oil in a wok. Place chicken in a flat strainer/shovel (big enough to hold the chicken). Fry until the chicken colour becomes golden brown. Gently turn the position over; fry again the other side until golden brown. Remove from the heat; lift the chicken; drain & set aside.
• Crunchy flakes: Heat lots of frying oil in a non-stick wok until really hot. Combine all ingredients until the mixture becomes smooth (add some salt if necessary). Ladle batter into the wok; swirl around the oil surface so the batter covers the surface evenly. Let it cook until the batter starts to set, forming a circle, still white & haven`t dry. Gently place a flat strainer under the batter (in the oil), to hold the chicken later on. Put chicken into the batter (above the strainer). Use a shovel spatula-frying utensil to fold the batter to cover the chicken completely. Fry & turn the chicken over; cook until the batter crisp & golden brown on both sides. Use strainer to lift the chicken from oil. Drain on paper towels. Stir the batter before using it; repeat the procedure for the rest of batter. You can also fry the batter without the chicken & serve the crunchy flakes with the chicken later on or for next time.
• Place the chicken & crunchy flakes in serving plate. Serve it with steamed rice or Indonesian Scented Coconut Milk Rice; Sweet & Spicy Fried Sambal/Green Chili Paste/Spicy Mango Relish/Lemongrass Chili Paste and raw vegetables (click on the links for the recipe).
• You can also store the chicken & crunchy flakes in a container after it cooled down. Warm it up in the oven 150° C for 15 minutes before serving it again.
• * Coconut water substitute: a mixture of 1½ lt Water, 2 tsp rice Vinegar & 6 tsp Sugar.