Semar Mendem (Sticky Rice Wrapped in Crêpes)

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

Bahan

Bahan Ketan:

• 800 gr Ketan putih-rendam 2 jam & tiriskan, 3 Daun salam
• 650 ml Santan, 2 Pandan, 3 st Garam, Air secukupnya
• 2 Sereh-potong 3 & geprek

Bahan Isi:

• 600 gr Ayam-rebus & suwir2,  Daun salam, 4 Daun jeruk
• 200 ml Santan, 3½ sm Air asam, 2 sm Minyak

Haluskan utk Isi:

• 5 Bawang merah, 3 Bawang putih, 2½ st Gula, 1½ st Garam
• 1 sm Ketumbar, 3 Kemiri & 1 st Jintan-sangrai

Telur Dadar:

• 8 Telur, 4 sm Terigu, 16 sm Santan/Susu cair, 1 st Garam

Cara membuat

• Ketan: * Cara konvensional: Kukus ketan dng pandan ½ matang. Angkat. Rebus santan dengan salam, sereh & garam. Masukkan ketan, aroni di api kecil sambil diaduk hingga santan habis terhisap. Kukus hingga matang. * Dengan Rice Cooker: Masukkan semua bahan ketan, tambahi air secukupnya, masak. Aduk2, buang daun2 & sereh. Bila ketan belum masak, tambahkan lagi sedikit air & masak.
• Isi: Tumis bumbu halus. Mskkan santan, ayam, salam, daun jeruk, air asam, masak hingga santan habis. Angkat dan buang daun2annya.
• Telur Dadar: Aduk rata semua bahan, buat dadar tipis2 berukuran ± 20 cm.
• Taruh ketan setebal 1 cm di loyang persegi/cetakan, ratakan. Taruh isian di atasnya, tutup dng ketan setebal 1 cm lagi. Padatkan & potong sesuai selera. Ulang prosedur sampai ketan habis (jadi ± 30 bh). Bungkus setiap potongan ketan isi dengan dadar.

Ingredients

Sticky rice ingredients:

• 800 gr Sticky Rice, 650 ml Coconut milk, 3 Bay leaves
• 2 Pandan leaves, 2 Lemongrass-cut into 3 & bruised
• 3 tsp Salt, enough Water

Stuffing ingredients:

• 600 gr Chicken-boiled & shredded, 4 Kaffir lime leaves
• 200 ml Coconut milk, ½ tbsp Tamarind juice, 3 Bay leaves
• 2 tbsp frying Oil

Grind into a paste:

• 5 Shallots, 1 tbsp Coriander, 3 Garlic cloves, 1½ tsp Salt
• 3 Candle nuts & 1 tsp Cumin-toasted, 2½ tsp Sugar

Wrapper ingredients:

• 8 Eggs, 4 tbsp Flour, 1 tsp Salt, 16 tbsp Milk/Coconut milk

Directions

• Sticky Rice: Soaked rice for 2 hours; then drained them. You can cook the rice in a conventional way or with a rice cooker. * Conventional: Steam the rice & pandan until half cooked. Set aside. Boil coconut milk with the bay leaves, lemongrass & salt. Reduce the heat to low; add in sticky rice; stirring constantly until the liquid sucked out by the rice. Steam the rice until it cooked. * With Rice Cooker: Put all of the sticky rice ingredients into a rice cooker; add enough water & cook it. Stir the rice well; discard all leaves & lemongrass. If the sticky rice has not been really cooked, add little bit water & cook again for a while.
• Stuffing ingredients: Sauté the spices paste. Stir in coconut milk, chicken, bay leaves, lime leaves & tamarind juice. Cook until the coconut milk runs out. Discard all leaves.
• Wrapper: Mix well all wrapper ingredients; make thin omelettes (diameter ~ 20 cm).
• Place & press sticky rice as thick as 1 cm in a square baking dish (mold). Put chicken evenly above the rice, place rice as thick as 1 cm again on top. Press evenly. Cut into several pieces. Repeat the procedure for the remaining ingredients (for ~ 30 pieces). Wrap stacked sticky rice with the omelettes.

Sop Kimlo Solo (Meat & Vegetables Soup ala Solo)

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

Bahan

• 1 lt Kaldu ayam, 5 st Kecap manis, 2 sm Margarin
• 10 Bakso+25 gr Jamur kuping+1 Wortel-iris terpisah
• 50 gr Kapri muda, 25 gr Sedap malam-buat simpul
• 1 Seledri & 2 Daun bawang-iris, Bawang goreng
• 1 lembar Kembang tahu-seduh air hangat & iris
• 10 Telur puyuh-rebus, 1 Dada ayam-rebus & potong
• 30 gr Soun-seduh air panas & tiriskan

Haluskan:

• 4 Bawang putih, 4 Bawang merah, 2 st Garam
• 2 cm Jahe, 2 st Lada

Cara membuat

• Tumis bumbu halus dengan margarin. Masukkan ke kaldu lalu didihkan.
• Beri bahan2 lain (kecuali soun), masak sampai matang. Terakhir masukkan soun. Angkat lalu taburi bawang goreng & seledri sebelum dihidangkan.
• Klik pada link untuk melihat resep membuat Bakso Sapi.

Ingredients

• 1 litre Chicken broth, 5 tsp sweet Soy sauce
• 10 Meatballs, 25 gr Black fungus & 1 Carrot-sliced
• 25 gr Dried Lili flower-knotted, 2 tbsp Margarine
• 1 Asian celery/Petersely & 2 Scallions-sliced
• 50 gr Snow peas,10 Quail`s Eggs-boiled
• 1 Dried beancurd sheet-soaked in hot water & sliced
• 30 gr Mungbean thread-soaked in hot water & drain
• 1 Chicken breast-boiled & then sliced, Fried onions

Grind into a paste:

• 4 Garlic cloves, 2 tsp Salt, 2 tsp Pepper
• 2 cm Ginger, 4 Shallots

Directions

• Sauté spices paste with margarine. Mix sautéed spices with the broth & then bring it to a boil.
• Add in other ingredients (except of mung bean thread); cook until all are cooked. Put in mung bean thread. Remove from the heat. Sprinkle with celery & fried onions before serving.
• Click on the link for homemade Indonesian Beef Meatballs recipe.

Opor Ayam & Telur (Chicken & Eggs Braised in Coconut Gravy)

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

Bahan

• 1 Ayam, 400 ml Santan, 1 Jeruk nipis, 4 Daun jeruk
• 2 cm Lengkuas+1 Sereh-geprek, 2 st Ketumbar bubuk
• 200 ml Air, 4 Telur, Garam, Bawang goreng-taburan

Haluskan:

• 8 Bawang merah, 1 st Garam, 1 st Jintan
• 5 Bawang putih, 1 st Ketumbar, 1 st Lada
• 8 Kemiri, 2 st Gula jawa

Cara membuat

• Rebus telur, kupas & sisihkan. Potong2 ayam jadi 8, lumuri dng air nipis, ketumbar & garam, diamkan 20 menit. Goreng ayam ½ matang.
• Tumis bumbu halus. Mskkan sereh, lengkuas, daun jeruk & ayam, aduk rata. Beri santan, air & telur. Masak & aduk sesekali hingga ayam empuk & kuah mengental. Angkat lalu taburi bawang goreng sebelum disajikan. 
• Hidangkan opor dng nasi putih atau dng Lontong (klik pada link untuk melihat resepnya) 

Ingredients

• 1 Chicken, 4 Eggs, 400 ml Coconut milk, 200 ml Water
• 4 Kaffir lime leaves, 2 tsp Coriander powder, 1 Lime
• 2 cm Galangal & 1 Lemongrass-bruised, Salt
• Fried shallots-sprinkle

Grind into a paste:

• 1 tsp Cumin, 1 tsp Pepper, 5 Garlic cloves, 8 Candlenuts
• 8 Shallots, 2 tsp Palm sugar, 1 tsp Coriander, 1 tsp Salt

Directions

• Boil the eggs; peel shells & set aside. Cut the chicken into 8, rub with lime juice, coriander powder & salt; let it stand for 20 min. Fry until ½ cooked; set aside.
• Sauté the spices paste; stir in lemongrass, galangal, lime leaves & chicken. Add in water, coconut milk & the eggs. Bring to a simmer; cook & stirring it often until the chicken tender & the liquid thickens. Remove from the stove; sprinkle fried shallots on top before serving.
• Serve the dish with warm steamed rice, or with Rolled & Compressed Rice Cake (click on the link to see recipe) 

Brongkos Daging (Javanese Dark Beef Stew with Coconut Milk)

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

Bahan

• ½ kg Daging tetelan-potong, 5 Daun jeruk, 5 Kluwak
• ½ kg Kacang tolo-rebus, 400 ml Santan, 300 ml Air
• 1 Labu siam-potong dadu, 1 genggam Kerecek
• 2 Tahu-potong dadu kecil & goreng ½ kering
• 2 cm Lengkuas & 2 Sereh-geprek, 50 gr Rawit
• 3 rimpang kecil Jahe merah/sunti-geprek (opsional)
• 2 Daun salam, 2 cm Jahe-geprek

Haluskan:

• 10 Bawang merah, 7 Bawang putih, 2 st Garam
• 2 sm Gula jawa, 5 cm Kencur, 1 sm Ketumbar
• 2 cm Kunyit, 10 Kemiri, 4 Cabai merah

Cara membuat

• Pecahkan kluwak, ambi isinya. Rendam dng air hangat hingga agak empuk, tiriskan kmd hlskan. Tumis bumbu halus di wajan. Mskkan kluwak, jahe sunti, jahe, lengkuas, sereh, dn jeruk. Aduk hingga harum
• Masukkan air & santan, garam, daging, labu, rawit & kacang tolo. Kecilkan api ke sedang-kecil & tutup wajan, masak hingga daging matang. Aduk sesekali agar santan tak pecah sampai daging matang. Mskkan tahu & kerecek, masak hingga krecek empuk, kuah berkurang & mengental.

Ingredients

• ½ kg Flanks meat-sliced, 5 Kaffir lime leaves, 300 ml Water
• 1 handful of Skin crackers, ½ kg Black eyed peas-boil
• 2 cm Ginger-bruised, 2 Tofus-diced & fried ½ cooked
• 400 ml Coconut milk, 1 Chayote-diced, 5 Kluwak nuts
• 2 Bay leaves, 2 cm Galangal & 2 Lemongrass-bruised
• 50 gr Bird`s eye chilies (optional)
• 3 small Red Ginger root-bruised (optional)

Grind into a paste:

• 10 Shallots, 7 Garlic cloves, 2 tbsp Coconut sugar
• 2 cm Turmeric, 1 tbsp Coriander, 2 tsp Salt
• 4 Red chilies, 10 Candlenuts, 5 cm Lesser Galangal

Directions

• Break the kluwak shells & take the nuts out. Soak it in warm water until it's soften. Drain & then grind the nuts. Sauté ground spices in a skillet. Add in kluwak, ginger, red ginger, galangal, lemongrass & lime leaves; keep on stirring until it's fragrant
• Put in water, coconut milk, salt, meat, chayote, bird`s eye chilies & peas. Reduce the heat to medium-low & cover the skillet. Let it simmer until the meat cooked; stir occasionally. Put in tofu & skin crackers, cook until the crackers tender, the gravy reduce & thikens.

Daging Bumbu Bali (Balinese Stewed Spicy Beef)

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

Bahan

• 350 gr Daging-iris2, 3 Daun jeruk, 2 Daun salam
• 250 ml Santan, 2 st Kecap manis, 1 sm Air asam
• 2 cm Lengkuas & 1 Sereh-geprek, Minyak

Haluskan:

• 3 Bawang putih, 1 cm Jahe, ½ st Terasi, 5 Kemiri
• 7 Bawang merah, 5 Cabai merah, 1-2 st Garam
• 1 st Gula merah

Cara membuat

• Tumis bumbu halus. Masukkan daging & bahan lain (kecuali santan), aduk hingga daging berubah warna.
• Masukkan santan, masak dengan api kecil sampai santan mengental & tinggal sedikit.

Ingredients

• 350 gr Beef-sliced, 1 tbsp Tamarind juice
• 250 ml Coconut milk, 2 tsp sweet Soy sauce
• 2 cm Galangal & 1 Lemon grass-bruised
• 2 Bay leaves, 3 Kaffir lime leaves, Frying oil

Grind into a paste:

• 3 Garlic cloves, 1 cm Ginger, 5 Candlenuts
• 5 red Chilies, 7 Shallots, 1-2 tsp Salt
• 1 tsp Brown sugar, ½ tsp Shrimp paste

Directions

• Sauté spices paste. Put in the beef & other ingredients with the exception of coconut milk. Stir until beef colour change.
• Add in coconut milk; cook over low heat until the gravy rather dry.

Nasi Kuning-Tumpeng Kuning (Indonesian Yellow Rice-Cone Shaped Yellow Rice)

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

Bahan

• 1 kg Beras, 200 gr Ketan, 1 st Ketumbar bubuk
• 1 lt Santan kental, 1 st air Nipis, 4 Daun jeruk
• 2 Sereh-geprek, 3 Daun salam, 2 Daun pandan
• 1 Cabai merah-belah & buang biji, 3 st Garam
• ½ Bawang bombay/2 Bawang merah-cacah, Air

Haluskan:

• 2 cm Jahe, 4 Bawang putih, 2 sm Kunyit parut

Cara membuat

• Nasi dapat dimasak secara diaron dulu lalu dikukus atau dengan rice cooker. Untuk memasak nasi tambahkan ± 450 ml air dengan santan (banyak air tergantung jenis beras yang digunakan). Perbandingan antara beras & total cairan kira-kira 1:1,2. 
• Dengan cara tradisional: Tumis bumbu halus & bawang bombay hingga wangi. Masukkan santan+air, sereh, daun2an & bumbu. Didihkan di api sedang sambil diaduk sering2. Masukkan beras, aduk lalu kecilkan api. Masak hingga cairan terserap semua, aduk sesekali saja. Pindahkan beras beserta semua bumbu & herbanya ke dalam kukusan yang telah dipanaskan terlebih dahulu. Selipkan cabai merah di antara nasi. Tutup kukusan lalu kukus dengan api sedang hingga nasi matang (40-45 menit).
• Dengan Rice cooker: Campur bumbu halus dengan santan, aduk rata. Masukkan semua bahan ke dalam rice cooker. Nasi akan matang setelah 15-20 menit. Buka rice cooker lalu aduk2 nasi. Cicipi, kalau kurang pulen, tambahkan sedikit air, aduk & masak lagi.
• Bila hendak membuat tumpeng untuk acara2 khusus, masukkan nasi ke dalam sebuah cetakan berbentuk kerucut/bentuk lain, tekan2 utk memadatkan nasi lalu letakkan di atas tampah/loyang panggang datar beralas daun pisang (opsional). Buat 2 kali resep bila nasi tumpengnya hendak dibuat ukuran besar.
• Susun hidangan pelengkap di sekeliling nasi, hias & sajikan. Lihat juga contoh pilihan untuk hidangan pelengkap (klik pada link untuk resep2nya): Kering tempe, Sambal goreng kentang & hati, Ayam bumbu kuning goreng, Ayam goreng bumbu lengkuas, Ayam suwir pedas, Rendang sapi padang, Empal sapi Jawa, Urap sayuran, Telur balado, Perkedel kentang daging & Perkedel rempah kelapa.

Ingredients

• 1 kg raw Rice, 200 gr raw Sticky Rice, 2 Pandan leaves
• 4 Kaffir lime leaves, 3 Bay leaves, 1 tsp Coriander powder
• 1 tsp Lime juice, ½ of an Onion/2 Shallots-finely chopped
• 1 Red Chili-halved & discard the seeds, 3 tsp Salt, Water
• 1 lt thick Coconut milk, 2 stalks Lemongrass-bruised

Grind into a paste:

• 2 cm Ginger, 4 Garlic cloves, 2 tbsp grated Turmeric

Directions

• You could cook the rice with a rice cooker or with a traditional way (parboil & then steam it). To cook the rice, add ~ 450 ml water to coconut milk (the amount of water depends to the kind of rice you're using). The ratio between rice & liquid should be around 1:1,2.
• Traditional way: Sauté ground spices & onion/shallot until fragrant. Add in the coconut milk & water mixture, lemongrass, all leaves & seasoning. Bring it to a boil over medium heat; stirring it often. Put the rice into the liquid; stir & then reduce the heat to low. Cook until the rice absorbs all of the liquid (it dries); stirring it only once in a while. Transfer the rice, including all herbs & seasoning into a preheated steamer. Tuck in chili between the rice. Cover steamer & steam rice over medium heat until it's cooked (40-45 minutes)
• With a Rice cooker: Mix ground spices with coconut milk; stir well. Put all ingredients into a rice cooker & cook. Rice will be cooked after 15-20 minutes. After it's cooked, fluff it up immediately. Taste, when the rice still a bit hard after cooking, put a bit more water; stir & then cooking it again.
• If you want to make cone shaped rice for your special events, put enough rice into a big cone mould/other mould. Press rice to compact & then transfer shaped rice into a baking sheet covered with Banana leaves (optional). To make it as a big size cone shaped rice, just double my recipe.
• Place several side dishes around the rice, garnish them & serve. See also examples of the side dish choices (click on the link for the recipes): Sweet & spicy deep fried tempeh, Spicy fried potato & liver, Aromatic yellow fried chicken, Galangal fried chicken, Spicy shredded chicken, Indonesian dried beef curry, Javanese bruised fried meat, Vegetable salad with grated coconut, Fried eggs in chili paste, Potato & meat frikadeller & Indonesian coconut patty.