Martabak Manis

Martabak manis is a popular snack in Indonesia. In Jakarta and West Java, Indonesia, these sweet, thick pancakes are known as "martabak manis" ("sweet martabak"). Other Indonesians call the pancakes as "terang bulan" or "kue pinang bangka". These pancakes are also known as "apam balik" in Malaysia.
Usually made by street vendors in the evening, martabak manis are pan-cooked in a very large amount of shortening. A thin batter is poured into a specially shaped pan. After cooking, the pancake is ready to be topped: often with cheese, and/or shortening, and/or chocolate, and/or peanuts.

Nasi Goreng

Ingredients :

1 cup cooked rice (preferably overnight)
2 large eggs
400g raw shrimps, shell removed
Salt according to taste
6 tablespoons cooking oil
3 cloves of finely chopped garlic
1 onion, finely chopped
2 red chilies, seed removed and sliced finely
1 teaspoon coriander seeds
1/2 teaspoon sugar
200g finely sliced steak
2 teaspoons sweet soy sauce
1 tablespoons soy sauce or according to taste
4 finely chopped onions

Cooking Method :

Beat the eggs in a bowl until foamy. Add a little salt according to taste. Using a wok or frying pan, heat it up and coat it with a little cooking oil to avoid the food from sticking while cooking. Make an omelet by using a quater of the earlier mixed eggs. Ensure that both sides are evenly cooked. Repeat the process for another 3 times until all the egg mixtures have been used. Then cut the cooked eggs into strips for placing at the top of the nasi goreng later.

Use a food processor to process the onion, chili, garlic, sugar and coriander until it became a thick paste.

Heat up a wok or frying pan and add in 2 tablespoons of cooking oil. Then saute the processed paste and cooked until it is fragrant. Add the meat and raw shrimps. Cook for another few minutes until the color changes. Finally add in the cooked rice and add more cooking oil if necessary. Add all the sauces, scallions and continue frying for another 30~60 seconds, until it is fragrant.

Scope from the work into a plate and add the strips of omelet at the top to garnish. Serve while hot.

Nasi Tumpeng / Nasi Kuning

Rice colored with turmeric and shaped into a cone is common sight during festive occasion in Bali and Java. The conical shape echoes that of the mythical Hindu mountain, Meru, while yellow is the color of royalty and the one of four sacred colors of Hindus. Even on Muslim Java, this traditional festive dish remains popular, and is accompanied by sambal trasi, Classic Grilled Chicken and Eggs in Fragrant Lemongrass Sauce

Ingredients:

2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teaspoons ground turmeric
¼ cup (60 ml) water
1 ½ cups (300 g) uncooked rice, washed and drained
1 ½ cups (375 g) thin coconut milk
½ cup (125 ml) chicken stock or ¼ teaspoon chicken stock granules dissolved in ½ cup (125 ml) warm water
1 salam or pandanus leaf
1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
1 in (2 ½ cm) fresh galangal, peeled and sliced
1 tea spoon salt
Accompaniment
Freshly sliced cucumber and tomato
1 portion Sambal Trasi ((see our Pickles, Sambals and Dipping Sauces)
1 portion Grilled Chicken (see our Poultry Dishes)
1 portion Sambal Goreng Tempeh (see our Vegetable Dishes)
1 portion Eggs in Fragrant Lemongrass Sauce (see our Egg Dishes)
Emping (Melinjo nut wafers)

Cooking Directions:

1. Prepare the Accompaniments by following the respective recipes
2. Grind the turmeric and water in a mortar until fine. Strain through a sieve to extract all the juice. Discard the solids. If using ground turmeric, dissolve the powder in 2 tablespoons of water

Jus Alpukat - Avocado Juice

Ingredients:
4 ripe avocados (10 oz/300 g each)
¼ cup (60 ml) sweetened condensed milk, cream or evaporated milk
1 tablespoon freshly squeeszed lime or lemon juice
3 cups ice cubes
Cocoa powder or chocolate Syrup (otional)
1 portion Palm Sugar Syrup (see our Sweep Sago Rolls with Palm Sugar Syrup recipe)
Cook Directions:

1. Peel and pit the avocados, then cut the flesh into cubes and set aside
2. Make the Palm Sugar Syrup by following the recipe (step 1) on our Sweep Sago Rolls with Palm Sugar Syrup recipe)
3. Place all the ingredients, except the cocoa powder or chocolate syrup, in a blender and purèe until smooth. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate syrup on top if desired.
source : Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana

Fried Tempe

Ingredients:
2 cloves garlic, finely chopped
75 ml water
500 ml cooking oil
300 grams tempeh, cut
5 x 5 x 1 1 / 2 cm
2 boxes of instant broth

Paniran Material:
2 eggs, beaten off
100 grams bread flour

Directions:
1. Marinate tempeh in kalud instant, garlic, and water for 15 minutes.
2. Dip in egg tempe
3. Dredge in bread crumbs, try again
4. Fry in hot oil until dry and cooked.

For 12 pieces

Tip.
To obtain a crisp flavor tempeh, fried tempeh over medium heat (likely small). but the fried tempeh rather long way, should be eaten while hot so it's not hard.

Tofu recipes krispi

Materials tofu krispi:
1 piece (250 g) egg out silk, cut into pieces
100 g carrots, cut into rough, briefly boiled, drained
100 g shrimp, peeled, chopped, toasted
1 leek, white take part, thinly sliced
cooking oil

Mix well:
1 clove garlic, grated
1 / 2 teaspoon pepper
1 teaspoon salt
150 ml water
75 g cornflour
2 tbsp plain flour
1 tablespoon chives, thinly sliced

How to make out krispi easy:
a. Enter the tofu, carrot and shrimp gradually into the batter.
b. Fry a spoonful after spoonful to dry and mature.
c. Remove and drain.
d. Serve warm with chili sauce bottled.