Bakmi Goreng ( Fried Noddles )

Ingredients :

5 cups water
1 lb fresh egg noodles
3 Tbs vegetable oil
2 shallots, thin-sliced
2 garlic cloves, crushed
1/2 cup thinly-sliced boneless chicken/beef/pork
1/2 lb shrimp, peeled, deveined,
and cut into 1/2" pieces
2 Tbs soy sauce
2 scallions, cut into 1" pieces
4 stalks baby bok choy - (to 5), leaves, young stems
cut 1 1/2" pieces or use chopped cabbage
1 tsp salt, or to taste
1/4 tsp freshly-ground white pepper, or to taste
3 Tbs sweet soy sauce
2 Tbs deep fried shallots

Directions :

Bring the water to a boil in a large pot, and add the noodles. Cook for approximately 3 minutes, stirring occasionally. Drain immediately and rinse it under cold water. Mix the noodles with 1 tablespoon of the oil, and set it aside.

Place the remaining 2 tablespoon of oil in a wok and cook over medium-high heat. Stir-fry the crushed garlic and shallots until the color becomes yellow or brown, or the aroma comes out. Add the chicken/beef/pork and shrimp, stir-fry for approximately 2 minutes. Add the soy sauce, scallions, baby bok choy, salt and pepper, stir-fry it for another 2 to 3 minutes. Add the noodles and stir it well. Last, add the sweet soy sauce. Mix well so that all the ingredients will be evenly distributed.

Place the fried egg noodles on a platter and sprinkle the top with deep fried shallots. Serve hot or at room temperature.

Nasi Kuning ( Yellow rice )

Nasi kuning or yellow rice some people usually call it with nasi tumpeng is one of traditional foods from Java, symbolize good meanings in Javanese culture usually used in traditional custom celebration, here the recipe :

Ingredients

1 tbsp oil
2/3 cup long grain rice (basmati best)
4 cloves
2 piece cinnamon
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp fresh ground black pepper
1 1/4 cup chicken broth
1 salam leaf or bay leaf
1 fried onion flakes


Directions

Here's the recipe for Nasi Kuning. Ignore the reference to Crisp
Beef. It's not necessary and is a lot of trouble to fix. Otherwise,
the recipe is easy and good.

Heat the oil in a 1 1/2-quart saucepan over medium-high heat until
hot. Add the rice and stir until it begins to brown, now add the
cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or
so. Pour in the broth, add the salam or bay leaf. Bring to a rapid
boil then cover and reduce the heat to a very low simmer. Simmer for
about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips
of bell pepper, and paper thin slices of cucumber.

Sate Padang ( Padang Satay )

Sate padang or called with padang satay is a quite popular traditional food in Indonesia especially from Padang, it is usually eat with cooked rice called "ketupat" here i give you its recipe ;

Ingredients :

For 1kg of meat
2 thumb size galangal
2 thumb size ginger
3 thumb size turmeric
6 red chili (ground to become paste)
8 shallots
4 garlics
2tsp ground corriander
1/4tsp cummin seed
1-2tsp white pepper
1tsp salt
1 turmeric leaf
6 lime leaf
1 lemon grass
Rice flour
Water
Cooking oil
50 bamboo skewers
Fried shallots

Directions :

1. Ground galangar, ginger, turmeric, chili, shallots, garlics, corriander, cummin seed, salt and pepper to become the spice paste.
2. Prepare the meat, cut into cubes of size about 1.5x1.5x1.5cm. Pour some water to cover all the meat in a pan, bring to boil. Remove the dark-coloured froth (foam, which is actually the blood contained in the meat).
3. Drain the meat from its broth. Keep the broth.
4. Preheat about 3tbs of cooking oil in a fry pan. Stir fry the spice paste. Add in the turmeric leaf, lime leaves, and lemon grass. Wait until fragrant.
5. Add in the half-cooked meat cubes, continue to stir fry for about 15 minutes.
6. Pour the broth back into the fry pan. Continue to cook until the meat is tender.
7. Drain the meat, keep the spiced broth. Skew every 3-4 cubes of meat into the bamboo skewer. Grill.
8. Bring the spiced broth to boil. Mix about 2tbs of rice flour with 100ml water. Add it into the spiced broth, continue to stir it until the broth become thick and become a sauce.
9. Served the satay with 'ketupat', spread some fried shallots onto the serving.

Rendang ( Spicy Beef Curry )

I was born in North Sumatra so im so fond with spicy taste of foods,,here i give you my favourite foods like Rendang or spicy beef curry, here the way to make it :


Ingredients :

* 2 lemongrass stalks
* 2 large red chillies, deseeded and chopped
* 6 garlic cloves, roughly chopped
* 5cm piece of ginger, roughly chopped
* 1 large onion, roughly chopped
* 1/2 tsp ground ginger
* 1 tbsp ground coriander
* 1 tsp ground cumin
* 1 tsp freshly ground black pepper
* 2 tbsp sunflower oil
* 2 cinnamon sticks
* 12 cloves
* 2 bay leaves
* 600ml canned coconut milk
* 1.5kg braising steak, such as chuck or blade, cut into 5cm pieces
* 1 tsp salt
* Walnut-sized piece of tamarind pulp or 2 tbsp lemon juice
* 1 tbsp Billington's Dark Muscovado Sugar

Directions :

1. Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.

2. Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.

3. Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.

4. Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. Serve with plain rice and a cucumber, tomato, red onion and coriander salsa.