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Top 5 dishes made from bird's eye chilli (optional)
1 . Ikan Woku Masak Belanga
Ikan Woku Masak Belanga
The Best of Indonesian Food From Manado 😍, You Also Can Use Any Fish What You Like 😉
Ingredient
3 teaspoon
oil
1-2
turmeric leaves
1-2
pandanus leaves
200 cc
water
25 gram
lemon basil leaves
50 gram
bird's eye chilli (optional)
1 teaspoon
gingger powder
1-2
tomatoes
1-2 teaspoon
turmeric powder
1 teaspoon
salt
1 teaspoon
sugar
Cooking instructions
* Step 1
Clean and wash fish, rub with lemon/lime juice and let it stand for about 10 minute.
Heat the pan saute the ground spices add the oil until fragrant, add lemon grass, turmeric leaves, pandanus leaves, and kaffir lime leaves. saute again until al mix well and fragrant.
* Step 2
Add water and bring to boil toss in the fish and continue to cook over low heat.
Add cumin leaves and spring onion and tomatoes, simmer until cooked.
* Step 3
When the sauce is completely absorbed, adjust seasoning if necessary than the last andd lemon basil leaves. Remove from the heat and serve with rice.
Enjoy Cooking 🤩
Note: if there is a photo you can click to enlarge it
2 . AYAM TALIWANG OVEN (GRILLED CHICKEN WITH SPICES)
AYAM TALIWANG OVEN (GRILLED CHICKEN WITH SPICES)
Ayam Taliwang is a spicy Indonesian ayam bakar (grilled chicken) dish from Lombok.
And Taliwang Chicken is a typical food of Taliwang, West Sumbawa and West Nusa Tenggara. Taliwang chicken is a grilled chicken menu made from young native chicken with red chilies seasoning, onion, garlic, tomatoes, fried shrimp paste, kempferia galanga ( commonly known as kencur ) brown sugar, salt and other seasonings .
Ingredient
1,5
litter water
1 teaspoon
salt
2 teaspoon
brown sugar
3-4
large shallots
4-5 cloves
garlic
1 tablespoon
shrimp paste (belacan)
1-2 teaspoon
kamperia galanga
Cooking instructions
* Step 1
One whole chicken or you can cut chicken into 4 parts coated with salt and lime juice. Let stand 15 minutes.
* Step 2
Heat the oil in the pan, saute the spices until fragrant.
Add chicken, add water. Season with salt and brown sugar.
* Step 3
Cook on low heat until the water has shrunk and the chicken is tender. Adjust the taste. Lift.
* Step 4
Grilled chicken on a grill or with charcoal, while spreading seasoning.
* Step 5
Serve with rice and any vegetables you like 🤩
Note: if there is a photo you can click to enlarge it
3 . COTO MAKASSAR (Makassar Beef Soup)
COTO MAKASSAR (Makassar Beef Soup)
Coto Makasar serve with Buras/Burasa or rice cake . And sambal goreng ( potato with chilli paste ), cracker and boiled egg.
Ingredient
200 gram
beef
200 gram
tripe, boiled
100 gram
beef heart, boiled well
150 gram
groundnut (fried and mashed)
3 tablespoon
cooking oil for sauting
4 cm
ginnger
1 tablespoon
beef broth powder
4 tablespoons
vegetables oil
7 pieces
candlenuts roasted
4 cloves
garlic
3
shallots
1 tablespoon
coriander roasted
1 teaspoon
cumin roasted
1 teaspoon
pepper
to taste
Salt and sugar
500 gram
rice washed and drained
2 teaspoon
salt
250 gram
beef liver, washed
2 tablespoons
ground red chilies
100 gram
stink bean (optional)
100 ml
coconut milk
Cooking instructions
* Step 1
For the Coto Makasar: Heat the oil in a skillet, saute the spice paste until fragrant, then add to the broth, add the powdered broth, refined beans, bring to a boil.
Then add beef stew, tripe, liver and heart of beef with rice washing water, add lemongrass, galangal, ginger and bay leaves until tender.
* Step 2
For the Buras/ Burasa (steamed rice with herb) : Boil rice, coconut milk, salt and salam leaves until the rice is half cooked and tender. Fill banana leaf with 2-3 tablespoon rice, roll up and fold both ends. Take 2 buras, arrange them with fold facing each other on the inside and tie with string in 3-4 place. Steam/ boiled for about 1-2 hour until cooked.
* Step 3
For the Sambal Goreng : Fried potatoes with oil until it changes colour and a lot of tender. Drain.
Boiled beef liver to the outside and it solidifies and not chewy, remove and drain. Sized diced potatoes. Set aside.
Saute the minced chilli spices together until fragrant and not runny, add the bay leaf.
Add salt and sugar, to taste. Put the potatoes, beef liver, and the stink bean. Add the coconut milk and stir well until combine.
Note: if there is a photo you can click to enlarge it
4 . Pempek or Mpek-mpek
Pempek or Mpek-mpek
Pempek or Mpek-mpek is a delicacy from Palembang, South Sumatra, Indonesia. It is made of fish and sago flours and served together with a dark, rich sauce called cuko. Cuko is made from brown sugar, chilli pepper, garlic, vinegar, and salt to boiling water.
The most famous one is the Pempek Kapal Selam ( submarine), which is made from a chicken egg wrapped within the Pempek dough and then deep-fried.
#mpekmpek #thebestindonesianfood #frommykitchen #KeziaSmithKitchen #inaustralia
Ingredient
400 ml
ice water
1 teaspoon
salt
4 tablespoons
white sugar
2 teaspoon
white pepper powder
2 teaspoon
garlic powder
6 tablespoons
vegetables oil
500 gram
palm sugar
10 cloves
garlic
50 gram
bird's eye chilli (optional)
3 tablespoon
tamarind paste (deepen on how sour you like)
500 ml
water
Cooking instructions
* Step 1
Grind all the ingredients to make fish cake, except sagoo/tapioca flour. Mix them well.
* Step 2
Then take 1 tablespoon of fish batter, add about 2-3 tablespoons of sagoo flour, mix and shape pempek as you wish (usually long and round). Set aside and shape the rest of batter until finished.
* Step 3
Boil the water using saucepan, and cook the pempek, about 15 minutes. When they are coming up to the surface, mean it cooked. Set aside.
* Step 4
Deep fry the cooked pempek.
* Step 5
Make the sauce (cuko): boil the water with all the ingredients until sugar is dissolved. Then grind the sauce using food grinder or hand mixer, filter.
* Step 6
Serving: place the pempek in plate (you can cut into small pieces), add the noodle and then pour with the soup. Garnish with the cucumber. Some people like to add ebi (grinded dried shrimp).
Note: if there is a photo you can click to enlarge it
5 . Javanese lodho chicken (ayam lodho)
Javanese lodho chicken (ayam lodho)
Lodho is just a way of cooking. Basically twice cooked meat covered in spices and coconut milk until the sauce is thickened.
The meat used is normally local chicken (ayam kampung), but because here in Australia is so hard to find ayam kampung so I use just lilydale free range chicken, and the taste is not to bad 😋👌😍👩🍳👍
Ingredient
3 tablespoon
cooking oil
3 stalk
lemon grass, bruised
1 cm
galangal, crushed
250 ml
light coconut milk
200 ml
chicken stock
50 ml
thickened coconut milk
5 cloves
garlic
2 cm
Gingger
2 cm
galangal
1 teaspoon
galangal powder (kaempferia galanga)
1 teaspoon
cumin
1 tablespoon
coriander powder
1 teaspoon
pepper powder
1 teaspoon
turmeric powder
1 tablespoon
brown sugar
to taste
Salt
Cooking instructions
* Step 1
Heat a skillet or pan with a lid, sauté the paste along with lime leaves, lemon grass and salam/bay leaves until fragrant and turned to golden brown.
* Step 2
Add coconut milk, stir well and reduce the heat.
Cook until sauce thickens.
Turn off the heat, let the chicken to cool down.
Once the chicken is cooled down, coat the entire surface with the remaining thick sauce.
Grill chicken over a fire or it can be baked in the oven for 25 minutes in 200 degrees Celsius or until the skin turns brown.
* Step 3
Serve with warm rice and before serving, pour the rest of the seasoning sauce on it. Garnish with fresh coriander leaves.
Note: if there is a photo you can click to enlarge it
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