Indonesia Traditional Food and Beverage Recipes

Coto Makassar

Coto Makasar, a traditional food of Sulawesi Selatan, has been familiar in our archipelago. The relationship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the seasoning consumed is almost similar but it is not remove special character of this food at all. Beside the characteristic is consuming rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with rampah patang pulo (40 kinds of seasoning).

Observed from the history, Coto Makasar has a background of advance culinary science because it is usually served at formal events in palace. Fortunately, nowadays the enjoyment of this food is not only tasted by upper circle in palace, but also by common people. Chinese tradition influenced the process when Chinese merchants livened up Bandar Makasar in 1538-1556. Consuming sambal tauco as complement in serving Coto Makasar is a proof. Adding ketupat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stomach up more. You can try appetizing recipe below.
Coto Makassar Recipe



Ingredients:

* 300 g beef sandung lumur
* 750 g beef innards (intestines, tripes, livers, kidneys, lungs)
* 2000 cc stock
* 2 tbsp coriander, fried without oil
* 1 tsp peres jinten (caraway seed/cumin)
* 5 cloves garlic
* 5 grains kemiri (fruits of candlenut)
* 3 tbsp cooking oil
* 4 stalks serai (lemongrass/citronella), crushed
* 4 citrus leaves
* 2 tbsp salt
* Pepper
* 3 tbsp peanuts, fried and grinded
* 2 stalks leeks, slice thickly
* 2 stalks celeries, slice thickly

Sambal Tauco:

* 4 tbsp tauco (fermented bean paste used as condiment)
* 2 cloves garlic
* 5 chilies
* 2 tbsp cooking oil

Complements:

* 2 calamondins
* Fried onion

Directions:

1. Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.

2. Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.

3. Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.

5. Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred.

http://www.indonesianfoodonline.com/food-category/beef-recipes/page/3

Beef Black Soup (Nasi Rawon)

Jakarta, (Nasi-Goreng) - Rawon or Rawon Rice (because of often served with rice) is a meal consists of special spicy beef soup because of containing keluak (fruits of kepayang tree used as a spice). It is not only known as special food of Jawa Timur but also as special food of eastern Jawa Tengah (Surakarta region)

Commonly, beef consumed in rawon is cut into bite sized pieces. The very special spicy soup of Indonesia is grinded mixture of spices, and then cooks in some oil till it is aromatic. Then this spice put into boiled stock along with beef. The special dark/black color of rawon comes from keluak as prime spice. It is served with rice, completed with small bean sprouts, leek, chips, and sambal.
Rawon Rice Recipe
Ingredient:

* 500 g beef sandung lamur
* 3 chilies, remove the seed
* 1 part terasi
* 6 onions
* Salt as necessary
* 1 roasted tamarind as big as kemiri
* 2 tsp coriander
* 2 keluak (friuts of kepayang)
* 1 part turmeric
* 1 part galangale
* 1 stalk of serai (lemongrass/citronella)



Complement:

* Rice
* Sambal taoge (bean sprouts sambal0
* Egg of salted fish
* Jerked meat
* Shrimp chips
* Bean Sprouts Sambal
* Grind red peppers, terasi, and salt, then add some small bean sprouts. Mix them.

Directions:
  1. Clean beef and boil it rarely, remove and cut into small pieces.
  2. Grind spices except serai and galangale then sauté at higher temperature. Put grinded spice into boiling beef, add serai and galangale. Cook until beef becomes well-done.
  3. Serve in hot. Put some rice into a bowl, pour rawon, and add cut of egg of salted fish, fried jerked meat, bean sprouts sambal, and shrimp chips.
Foto : Istimewa

Soto Ayam (Chicken Soup)

Ingredients :

  • 1.5 liter water
  • 1 tea spoon salt
  • 2 Indian bay leaf
  • 1 Laos
  • 1/2 (500 g) Chicken
  • 3 tea spoon margarine

Grind these following items:

  • 1 tea spoon Black pepper
  • 5 pieces Garlic
  • 5 Candle Nuts

Prepare the chili sauce (Sambal): 

  • 15 pcs red chili - boiled and grinded them.
  • 2 tea spoon of Roasted peanut - grinded them.
  • 2 tea spoon of Sweet Soy Sauce (Kecap)
  • 1 tea spoon of lemon juice

Side Items: 

  • 150 g bean sprouts.
  • 75 g vermicelli,wash it in the warm water to make it soft.
  • 2 chicken eggs, boiled, cut into small pieces
  • 2 tea spoon of Roasted peanut
  • 75 g Cassava chips
  • 2 tea spoon of Fried onion
  • 1 green onion leaves cut into small pieces
  • 1 chinese celery cut into small pieces

How to cook :

  1. Boil the water with salt, indian bay leaves and galangga. Put the chicken meat, boiled them until it's tender.
  2. Lift the chicken out,and then fry it until its color become yellow brown and dry it.
  3. Shredded the chicken meat into small slices.
  4. Stir the Blue band margarine in the frying pan and fry the spices until it smells delicious. Added the spices to the chicken broth water.
  5. Reduce the heat to low and wait until it boils.
How to prepare:
  1. Put the shredded chicken into small bowl and add the bean sprouts,vermicelli,and the boiled egg.
  2. Pour the hot chicken broth into the bowl. Add the roasted peanuts,cassava chips, fried onion, green onion leaves, dan chinese celery.
Foto : Istimewa

Chicken Satay (Sate Ayam)


Satay (also written saté) is a dish that may have originated in Sumatra or Java, Indonesia. Shish kebab is also very similar to satay. Satay Ayam (Chicken Satay) generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire.

In Indonesia chicken satay sold from roadside stalls or a satayman who sells the satay on a cart which he pushes around the neighbourhood.
Chicken satay can be consumed as snacks or as a main course with sweet, spicy peanut sauce and rice rolls (longtong) or rice.
Chicken satay and lontong is a very yummy dish. If you can find an Indonesian restaurant in your town, go there sometime and give it a try. I’m sure you’ll love it.
Here’s the recipe, if you want to :


Main matrials :
6 boneless skinless chicken breast halves

For the marinade :
3 shallots
2 cloves garlic
1/2 teaspoon chili powder
2 teaspoons ground coriander
2 teaspoons ground ginger
3 tablespoons soy sauce
2 tablespoons vegetable oil

For the peanut sauce :
1 1/2 tablespoons vegetable oil
1 1/2 cups raw peanuts, shelled and skinned
1/2 medium onion
1 garlic clove
1/2 teaspoon hot red pepper flakes
2 teaspoons ground ginger
1 teaspoon brown sugar
1 1/2 tablespoons lemon juice
1 1/2 cups hot water
salt and pepper
18 bamboo skewers
1 tea spoons tamarind sauceSalt1 Tablespoons palm sugar

Prepare the chicken :
Cut the chicken into small cubes and set it aside in a bowl.
Put all the marinade ingredients in a large bowl and mix it together.
Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.

Make the peanut sauce :
Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
Pour the vegetable oil and the blended ingredients into the bowl filled with chicken breast cubes.
Mixed them well and set it aside for half an hour so that the chicken will absorb the paste.

Prepare and cook the satay :
Put 4-5 pieces of chicken cubes on each skewer.
Grill the chicken satay on both sides until well done.
Broil the satay 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.

Serve the satay :
Put chicken satay on a plate and pour the peanut sauce and fried shallots on top.
Chicken satay is commonly served with Rice Rolls (Lontong), but you can also served with rice.

Soto Kudus (Kudus Soup)

Ingridients:

  • 1 ekor ayam kampungBumbu:"
  • 6 bawang merah"
  • 3 siung bawang putih"
  • 3 butir kemiri"
  • sepotong kunyit sebesar setengah ibu jari"
  • sepotong jahe sebesar ibu jari"
  • garam" gula"
  • 2 lembar daun salam"
  • seiris lengkuas"
  • sedikit minyak untuk menumis

Recipe :

Cara membuat:


  • Ayam sesudah dibersihkan dipotong-potong, lalu rebus. 
  • Bumbu-bumbu kecuali salam dan lengkuas digerus, lalu tumis sampai harum baunya. 
  • Masukkan ke dalam ayam rebus bersama dengan salam, jahe, dan kunyit yang sudah diiris tipis dan ditusuk pada sebatang lidi. 
  • Rebus sampai ayamnya empuk, bubuhi merica dan vetsin.
Menyajikan:

Ayam disebit-sebit, taruh di mangkok, siram dengan banyak kuah bubuhi taoge rebus, irisan daun bawang, dan bawang goreng. Sebagai pelengkap sediakan lombok kecap dan irisan jeruk nipis.


Foto : Istimewa

Soto Madura (Madura Soup)

Ingredients:

  • 500 gr beef or internals, 
  • 100 gr bean sprouts, 
  • 80 gr rice noodles, 
  • 60 gr Indonesian parsley, 
  • 60 gr scallions, 
  • 60 gr ginger, 
  • 1 lime, 
  • salt and pepper.

Directions:
  • Boil meat until done. Drain and cut into bite-sized slices. 
  • Remove the tails of bean sprouts, boil until half done Boil rice noodles separately 
  • Keep these in separate plates 
  • Cut Indonesian parsley and scallions Grind shallots, and brown it for a little bit Skin and cut ginger 
  • Make beef stock using beef bones boiled in water for about an hour. 
  • Remove bones, and put in salt, pepper, ginger, and shallots. 
  • Serve the soto by putting the beef, bean sprouts, noodles into a bowl. 
  • Pour soup into it. 
  • Sprinkle with Indonesian parsley and scallions
Foto : Istimewa

Beef Rendang (Padang Dish, Indonesia)

Ingredients:

  • 1 kg rump steak
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 1 tbsp fresh ginger, chopped
  • 4 small red chillies, chopped
  • 1/2 cup water
  • 2 tsp ground coriander
  • 2 tbsp tamarind sauce
  • 1 tsp ground turmeric
  • 10 curry leaves
  • 1 lemon grass, 10 cm stem
  • 4 cup coconut milk

Preparation :
  1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl.
  2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak.
  3. Add :
  • coriander, tamarind sauce, turmeric, curry leaves and lemon grass,stir until combined. Stir in coconut milk. Bring to a boil, reduceheat to medium, simmer, uncovered for 1 hour, stirring occasionally.
  • Reduce heat to very low, simmer for 30 minutes, stirring frequentlyuntil the meat is very tender and liquid has been absorbed. Removelemon grass before serving. NOTE: It is necessary to stir the BeefRendang often during the last 30 minutes of cooking to preventcoconut milk from separating and to avoid sticking.
  • This distinctiveand delicious curry is cooked very slowly for a long time, until themeat is very succulent and all the coconut milk has been absorbed.
  • Suggested holding back 2 cups of coconut milk until thelast 30 minutes of cooking, then slowly adding it then, as youcontinue to simmer and stir until all the liquid has been absorbed.
Foto : Istimewa

Ayam Tauco (Chicken Cooked with Salted Yellow Beans)

Ingredients :

  • 1 med Roasting chicken
  • 2 x Onions
  • 4 x Cloves garlic
  • 2 tsp Dark soya sauce
  • 3 tbl Tauco (salted yellow beans)
  • 1 tsp Brown sugar
  • 1 tsp Paprika (optional)
  • 1/2 tsp Chilli powder
  • 1 tsp Ground ginger
  • 2 tbl Vegetable oil
  • 1/2 cup Tamarind water
  • 1 cup Water

Method :
  • This recipe calls for 'tauco' which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash 'em up yourself. Thai markets carry them.
  • Cut the chicken into serving pieces; wash, and dry. Slice the onions.
  • Pound the garlic and the tauco into a smooth paste.
  • Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco. Put in the soya sauce and the rest of the ingredients.
  • Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce. 
  • Serve hot.
  • Makes 4 servings.
Foto : Istimewa

Yellow Squash Soup - (Sayur Labu Kuning)

Ingredients :

  • 1 lb yellow squash chopped 1/2" dice
  • 1 tsp lime juice
  • 1/8 lb dried shrimp washed, and ground coarsely, (optional)
  • 1 tbl fish sauce
  • 4 cup light coconut milk mixed with lots of water1 cup
  •  heavy coconut milk
  • 1 3/4 oz basil leaves
  • Salt to taste SPICE PASTE
  • 1 tsp granulated sugar
  • 4 x red chilies
  • 1/2 tsp freshly-ground white pepper
  • 1 tbl ground lemongrass
  • 1/4 tsp shrimp paste
  • 6 sm shallots

Method :

  • Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes.
  • Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely). Put the squash into the mixture. Let the squash half-cook and then pour in the heavy coconut milk. Stir for a few times until cooked.
  • Lastly, put in the fish sauce and salt. Before serving, put in the basil.
  • This recipe yields 5 to 6 servings.
Foto : Istimewa

Yellow Spice Grilled Chicken - (Ayam Panggang Bumbu Kuning)


Ingredients :

  • 1 whl chicken - (abt 3 1/2 lbs) cut 2 to 4 pieces
  • 2 cup thick coconut milk
  • 1 x lemongrass stalk bruised
  • 3 x kaffir lime leaves
  • 2 x cloves
  • 2 x cardamom bruised
  • 1 tbl tamarind juice
  • 3 tbl vegetable oilSP
  • ICE PASTE INGREDIENTS
  • 3 x garlic cloves
  • 8 sm shallots
  • 5 x candlenuts dryly fried
  • 3 tsp coriander seeds
  • 1 tsp freshly-ground white pepper1
  • 4 tsp aniseeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp nutmeg
  • 1/4 tbl galangal
  • 2 tsp ginger
  • 2 tsp ground turmeric
  • 1 tbl salt
Method :
  • Stir fry the spice paste over medium heat with 3 tablespoons vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
  • Add the chicken pieces and stir well until the chicken is half done. Pour in the coconut milk and tamarind juice. Cook until the chicken is almost done and the sauce is thickened, remove.
  • On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices. Ready to serve.
  • This recipe yields 3 to 4 servings.
Foto : Istimewa
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