Pempek Palembang

Pempek or Mpek-mpek is a delicacy from Palembang, South Sumatra. 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.

There are many varieties of Pempek. The most famous one is the Pempek Kapal Selam (Indonesian: "submarine"), which is made from a chicken egg wrapped within the Pempek dough and then deep-fried. This type pempek contains of high vitamin, protein, mineral, and carbohydrate content, is the most nutritious variety. As a local staple, Pempek can be commonly found on every street in Palembang

According to some stories, Pempek had been already in Palembang since 16th century when Chinese traveller came to the region. Around 1617 there was an Apek (Chinese slang for an old man) who lived near Musi river. He noticed an abundance of fish caught by the local fishermen. During that period, most of the people simply just fried and grilled their fish. The old Chinese Man then tried other alternative by adding fish meat with sago flour and other spices, which he then sold around the village on his bicycle. The people referred to this old man as 'pek-apek'. The food is known today as Empek-empek or Pempek.

Due the lack of some ingredients, I finally successfully made by myself. I substituted sago flour with tapioca and for the cuko, instead of using vinegar I used tamarind for having a sour taste.

Ingredients

Fish Cake
- 250 gram flesh of Spanish mackerels, grinded
- 5 tablespoons ice water
- 100 g tapioca flour or sago flour
- 20 g plain flour
- 1 teaspoon salt

Soup (Cuko)
- 125 g palm sugar
- 1 cloves of garlic, crushed/smashed
- 2 bird's eyes chillies cut thinly
- 1/2 teaspoon salt
- 1 tablespoons of tamarind (depend how sour you want the soup is)
- 250 ml water

Additional Ingredients
- Cucumber
- Egg noodle, cooked
- Grinded dried shrimp (ebi) - optional

Directions
1. Grind the fish fillet. Then add ice water and salt. Mix them well.
2. Then gradually add all the flours into the fish mixture until it doesn't stick anymore and you can easily shape it. Then shape pempek as you wish (usually long and round). Then deep fry and set aside.
3. Make the soup (cuko): boil the water with tamarind and palm sugar until sugar is dissolved. Filter, and then add the garlic, chillies and salt. Continue cooking for 3-5 minutes.
4. 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).

source : tasty-indonesian-food.com

Grilled Fish Sambal Dabu-dabu (Ikan Bakar Sambal Dabu-dabu)

Grilled fish or Ikan bakar is very popular in Indonesia, especially in Sulawesi and Maluku where most of the people work as the seaman/fisherman. Ikan bakar sambal dabu-dabu is a speciality from Gorontalo (Nothern Sulawesi), which is grilled fish served with special chillies salad called 'sambal dabu-dabu'

Ingredients

- 1 medium fish (you can use any fish like seabass or ikan kakap, indian mackarel or ikan tude, Silver/White Pomfrets or ikan Bawal)

For Marinate

* 1st marinate :
- 3 tablespoons lime juice
- 1 teaspoon salt

** 2nd marinate :
- 4 garlics
- 4 candlenuts, pan-broil
- 2 teaspoons turmeric
- 1/2 cube chicken bouillon
- 1/2 teaspoon popper powder
- salt to taste
- 2 tablespoons olive oil

For sambal dabu-dabu (chillies salad)
- 2 big red chillies
- 3 or more small chillies (cabe rawit)
- 4-5 small tomatoes
- 3 shallots
- lime juice
- pinch of salt
- 4 leafs fresh lime basil (daun kemangi) - optional;

Directions
1. Marinate the fish with 1st marinate. Leave it for 30 minutes.
2. After 30 minutes, clean the fish with water so it won't be too sour.
3. Blend all the ingredients to make paste, then marinate the fish with it. Leave the fish for 1 hour or so ... the more the better.
4. Grill the fish in the oven or charcoal.
5. For sambal dabu: thinly cut the chillies, shallots, and tomatoes thinny. Put them in a bowl, then add salt, lime juice and olive oil.
6. Serving suggestion : pour the sambal dabu over the grilled fish, and serve with steamed rice.

tasty-indonesian-food.com

Sambal Goreng Petai

pict by : dewiyuhana.wordpress.com

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.

Direction:

* Remove the yoke of the eggs (use just the whites) Skin petai
* Slice shallots, brown a little bit.
* Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
* Form small balls.
* Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
* Cut into cube sized pieces
* Grind chili, garlic, and add sugar
* Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
* Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
* Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
* et simmer for another 3 minute.

Perkedel

Ingredients: 1 chicken, 250 gr of bread flour, 40 gr of sagu, 80 gr of onion, 8 pieces of shallots, 1 egg, salt and pepper.

Direction:

* Remove bones from the chicken, cut very thinly
* Cut onion into very small pieces
* Grind shallots
* Evenly mix all the above with bread flour
* Add salt and pepper
* Make mix into small discs about 2-2.5 inch in diameter
* Heat oil on a pan
* Put each disc and fry until dark golden

Opor Solo

Ingredients :
1 chicken, 4 cups of coconut milk, 6 pieces of shallots, 3 pieces of garlic, 120 gram candle nut, 10 gram corriander, 5 gram jintan, 3 helai bay leaves, 1 batang daun sereh, 100 gr lengjuas, salt and pepper.

instructions :
* Cut chicken into pieces
* Grind shallots, garlic, candle nut, corriander, and jintan
* Brown for a little bit.
* Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
* When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste

Sweet Coconut Rice Balls (Klepon)

Ingredients:
* 1½ cups glutinous powder
* ¾ cup lukewarm water
* 2-3 drops green food coloring
* 8 tsp. grated Java dark brown sugar
* 1 cup fresh-grated coconut, mixed with ½ tsp. salt

Instructions:
* Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
* Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
* Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
* Prepare a pot half filled with water and bring it to a boil.
* Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
* Serve at room temperature.


Makes 30 rice balls.


Parsley Rice

Peanut Chips (Rempeyek Kacang)

Ingredients:
* 150 gram rice flour
* 475 cc thin coconut milk from ¼ half aged coconut
* 4 cloves garlic, finely chopped
* 1 Tbs. dry roasted coriander seeds
* 1level tsp. salt
* 2 lime leaves
* 300 gram peanuts, choose the dry ones
* 600 cc oil for frying

Instructions:
* Grind garlic, coriander, salt and lime leaves together.
* Mix flour, coconut milk, ground ingredients. Stir well.
* Prepare a small pan, add a soup ladle half full of oil and heat it over a medium flame.
* Take one soup ladle full of dough and one Tbs. of peanuts and put it into the pan. Press to make a flat round form. Fry until brownish. Remove and drain. Repeat until all dough is used.


Garlic Chips

Deep Fried Beef and Vegetables Wrap (Martabak Telor)

Filling Ingredients:
* 8 Tbs. oil
* 4 cloves garlic, peeled and sliced
* 1½ lbs. minced or ground beef
* 2 medium-sized shallots, minced
* 1 medium-sized onion, halved and sliced
* 2 Tbs. chopped Chinese celery leaves
* 1 Tbs. curry powder
* 4 eggs
* 1 stalk green onion, finely sliced
* Salt and white pepper to taste

Dough Ingredients:
* 2 cups white flour (unbleached preferred)
* 3 Tbs. oil
* ¾ cup water
* Pinch of salt

Instructions:
* Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
* While dough is resting, make the filling. Hear oil and sauté garlic and shallots for a few seconds. Add ground beef and stir fry over medium high heat until the meat changes color. Add onion and celery leaves and continue stir frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.
* To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.
* Heat a large heavy frying pan or griddle with 2 Tbs. oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the mixture filling. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
* Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with Vegetables pickles and sliced chilies.

Makes 4 martabak.


Fried Beef Gravy

Indonesian Chicken Soup (Soto Ayam)

Ingredients:
* 1 whole chicken
* 5 stalks green onions, finely sliced
* 2 Tbs. sweet soy sauce
* 1 tsp. vinegar
* vegetable oil
* 100 gram flour
* 150 ml water
* 200 gram beansprouts
* 150 gram crisp-fried potato chips
* 100 gram cellophane noodles, soaked briefly in hot water until softened and drained
* 5 hard-boiled eggs, quartered
* 2 Tbs. fried shallots
* 3 stalks flat-leaved parsley, finely sliced

Spice Paste Ingredients:
* 4 cm fresh ginger
* 10 small cloves of garlic
* 1 tsp. ground pepper
* salt to taste

Instructions:
* Put the chicken in a large pot cover with water and using medium high heat, bring the it to a boil and until tender. Set aside 2 liter of the chicken broth.
* Bone the chicken and slice in 1x2 cm shreds. Stir-fry the chicken until it's golden yellow and set aside.
* Fry the spice paste until fragrant with 1 Tbs. vegetable oil. Add it to the stock and heat the stock to boiling.
* Add the sliced spring onions, sweet soy sauce and vinegar. Stir well.
* Adjust the seasoning and simmer for a few minutes.
* To make the beansprout fritters, mix the flour, water and salt and then add the beansprouts. Drop a heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside.
* To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate. Sprinkle fried shalots and parsley on top. Laddle the seasoned broth into the soup plate. This should be served very hot. For hot-flavor lovers, provide a side-dish of Sambal Soto.

Makes 8-10 servings.


Korean Chicken Soup

Lodeh (Indonesian vegetables stew)

Ingredients:

* 1 chayote
* 10 green chilies
* 1 petai pod (stinky beans)
* 4 long (string) beans
* 10 salam leaves
* 4 cabbage leaves
* 10 (100 gr.) white prawns
* 11 small shallots, thinly sliced
* 2 cloves garlic, thinly sliced
* 2 liters santan (coconut milk)
* Salt to taste

Instructions:

* Peel chayote in cube shapes. Slice green chilies in the long way. Peel petai and divide. Slice cabbage leaves. Cut long beans in a-5 cm length. Feel prawns, then boil. After done leak through.
* Boil chayote with santan and onions slice garlic and salam leaves. After boiling for a moment put all vegetable ingredients prawns. and salt to taste. Ready to serve


Italian Vegetable Stew

Gado-gado (Salad with peanut souce)

This is a popular Asian dish of lightly cooked vegetables topped with a delicious peanut sauce. The vegetables given are just a guide and you can add whatever you like or have on hand.
The quantities given below will make up a large platter of vegetables, enough to feed 6 people.
4 x small potatoes - boiled or steamed until tender and cut into cubes
Good handful of green beans - boiled or steamed until tender and cut into pieces
2 x medium carrots - boiled or steamed until tender and cut into slices
1 to 2 tblspns oil
1 onion - chopped
1 x large zucchini
1 x green capsicum - sliced
1/4 small cabbage (Chinese is nice) - sliced
Optional extras:
1 x med can chickpeas - rinsed and drained
or pressed bean curd - cut into large cubes and deep fried in hot oil until golden brown.
3 eggs - hard-boiled - shelled and cut into quarters
roasted peanuts
In a large pan, heat the oil and then add the onion, zucchini and capsicum and sauté gently for a few of minutes until soften slightly. Then add the cabbage and chickpeas (if using) and continue to sauté until just wilted.
Stir through the remaining cooked vegetables and stir until heated through.
Arrange on a platter and top with the quartered eggs and bean curd and peanuts (if using).
Spoon over just enough peanut sauce to flavour and serve.

Peanut Sauce:
1 tblspn peanut oil
1 onion - chopped finely
1 clove garlic - crushed
1 red chilli - finely chopped (remove the seeds if you don't want the heat!!) or use dried crushed chilli - 1 tspn
1 x 375gm jar of crunchy peanut butter
1 tblspn lemon juice
1 tblspn soy sauce
2 tblspns raw sugar
1 tspn chilli sambal or Thai Sweet Chilli Sauce (more or less to taste)
In a saucepan, heat the oil and then sauté the onion, garlic and chilli for a few minutes until softened.
Add the peanut butter, lemon juice, soy sauce and sugar. Mix well to combine and then add chilli to taste. Remove from the heat. At this stage, the peanut sauce can be put into a container, refrigerated and stored for months. Make it in advance before you go camping.
To use on the Gado Gado, put the required amount into a small saucepan and mix in enough coconut milk to make a thick pouring consistency.
Other suggested vegetables: Cauliflower, Broccoli, Cucumber, Bean sprouts.

Kupang Lontong

The main ingredient is kupang, the local term of small mollusk that can be found only from the coast at this region. Blend together with petis (shrimp paste, black in color. See picture below), fried garlic, liberal dose of lime juice and fresh chile, make this dish complex in taste.

Ingredients:
2 lb cooked frozen tiny clams, sold at asian market
1 package of instant ketupat (rice cake), prepare according to the cooking instructions, cube 1/2 inch in size
3 lime, for its juice
fresh thai chiles (cabai rawit)
petis udang (shrimp paste)
3 garlic, thin sliced, friend until golden brown
2 cups clam juice
5 cups water

3 shallot
2 garlic
2 candle nuts
1/2 tsp pepper
1/2 tsp ground coriander
3 kaffir lime leaves
1 inch galangal
1 inch ginger
3 lemon grass, bruised
salt and sugar to taste

Directions:
Grind shallot, garlic, candle nuts, coriander, and pepper until mixed. Saute in vegetable oil, add ginger, galangal, bruised lemon grass and kaffir lime leaves until fragrant. Add clam juice to the pan, mix well. Add water and cook until it boils, then reduce the heat to simmer. Add tiny clams and cook for additional 15 minutes. Add salt and sugar to taste.

To serve:
In a shallow bowl, mix 1 tbs of petis udang, 1 tbs fried garlic, 1 thai chile (cabai rawit. Add more if you like), salt and sugar. Add lime juice liberally.
Put cubed lontong and scoop of tiny clams on top of it, add liquid from the clam. Before you eat it, mix the liquid inside the bowl with petis mix on the bottom. Prepare wedges of limes on the side, and add more lime juice if needed.

Clam

Lemet (Ketimus)

Ingredients:
500 grams tapioca, finely grated (or make a paste of tapioca)
100 grams fresh grated coconut
200 grams jaggery, finely chopped
1 tsp salt
1 tsp vanilla powder (optional)
2 - 3 banana, cut into long pieces
banana leaves as required

Method:
Mix all the ingredients until well-combined. Take one sheet of banana leaf. Put one tablespoon of tapioca mixture and add one piece of banana. Wrap them by rolling the banana leaf and fold in both end of the leaf. Repeat wrapping process to the remaning mixture. Put all the wrapped lemet into a hot steamer, and steam for 40 - 50 minutes. Let it cool before serve.

Tips:
- To make the work easier with the banana leaves, heat the surface of the leaves over a small flame. It will make it more soft and easy to fold without breaking it.
- To make the tapioca paste, you can cut them to small pieces and put it in a blender (food processor) instead of grate it.

Fried Banana (Pisang Goreng)

Ingredients
# 1/2 cup self-raising flour
# 1/4 cup corn flour
# 1 tbsp rice flour
# Pinch of salt
# 1/2 tsp baking powder
# 180ml water or just enough
# 1½ tbsp oil
# 5-6 bananas, halved
# Enough oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.
add with chocolate or anything what you wanted... taste good.

source: myresepi.blogspot.com

Rawon

Ingredients :

600 g Beef rump
30 g Turmeric roots
20 g Ginger roots
50 g Garlic
100 g Shallot
50 g Candlenut
20 g Red chili
5 g Kaffir lime leafs
30 g Lemon grass
200 g Black Nut (Kluwek), cleaned and soft
10 g Coriander Powder
2 g Bay leaf (Salam)
20 g Galangal
3 g Cumin
Salt
White Pepper Powder
White Sugar
Vegetables oil

Method :

*Clean the beef rump and cut into cubes.
*Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek) until smooth.
*Heat pan and put all blended ingredients and saute until cooked and smell good.
*Add beef rump cubes and water to make the stock.
*Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is tender.
*Season with coriander powder, cumin, salt and sugar according to taste.

Notes :
This original recipe is from Surabaya, Indonesia. It is served as a main course or soup in Indonesia together with salty egg and small beans sprout and krupuk udang.

Sambal Goreng Kacang Tolo

Ingredients:
750 gr beef gravy/shin geef/rump steak
100 gr adzuka beans, washed
10 fried tofu, soak in a water for 5 minutes, squeeze out
1.5 lt water
450 ml coconut milk
10 bird’s eye chillies
2 bay leaves
2 cm galangal, smashed
2 kaffir lime leaves
1 tsp palm sugar, shredded
2 tsp salt
2 tbsp cooking oil

Blend/Process
6 Asian shallots
3 cloves garlic
5 red chillies
3 cm peeled ginger
salt to taste

Directions:

1. Cook adzuka bean until tender (I used pressure cooker, cook for 5-10 minutes), drained
2. Bring to boil 2 lt water, add the meat and cook until tender, remove the excess fat
3. Add the adzuka bean to the pan
4. Meanwhile heat oil in a small frying pan over high heat, stir fry the paste, galangal and bay leaves until fragrant
5. Add paste and coconut milk into the soup
6. Reduce the heat, cook for about 15 minutes, stirring occasionally
7. Add palm sugar, lime leaves, fried tofu and chilies
8. Simmer for a further 10 minutes
9. Ready to serve.

Sambal of Brown Bean Sauce (Sambal Tautjo)

yield : 6 Servings
ingridients :
Stephen Ceideburg
1 oz Dried prawns, soaked in hot water and rinsed
1 Onion, thinly sliced
2 Cloves garlic, chopped
5 Chillies, thinly sliced diagonally, discard seeds
1 One-inch piece ginger, sliced
Salt, to taste
2 Firm tomatoes, diced
2 tb Brown bean sauce
directions :

Soak prawns in hot water until soft and rinse once or twice. Chop and put aside. Stir-fry onion, garlic, chillies, ginger and salt until fragrant. Add dried prawns and stir. Lower heat and let simmer until prawns are tender. Add brown bean sauce and tomatoes in the last stage of cooking and cook on a low heat until tomatoes are soft, but not mushy.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Coconut Fish Roe Sambal (Sambal Kelapa Dengan Telur Terubuk)

yield : 6 Servings
ingridients :
Stephen Ceideburg
1 c Desiccated or freshly grated coconut
1 oz Fish roe, chopped
1/4 ts Turmeric
2 ts Ground chilli
1 Lemon, juice only
2 oz Hot water to moisten coconut
1 Onion, grated
1 One-inch piece ginger, scraped and grated
Salt, to taste
directions :

Mix everything together in a saucepan. Cook on low heat for 20 minutes with the lid on. Stir occasionally to prevent it from burning.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
cookdojo.com)

Shrimp Paste Sambal (Sambal Terasi)

yield : 6 Servings
ingridients :
Stephen Ceideburg
2 tb Ground chilli
1 sm Onion
1 ts Shrimp Paste, lightly grilled
Salt, to taste
1/2 Lemon, juice only
directions :

Pound finely the chilli, onion and shrimp paste with salt to taste. Add lemon juice and blend well. Place in a bowl. This sambal is well known throughout the archipelago. However I recommend it only for addicts. If you want to make Indonesian newcomers feel at home, serve it with vegetables, plain boiled rice and with a grill. Anchovy fillets, about 2 pieces, may be substituted for shrimp paste if you wish.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Crisp Coconut Sambal (Sambal Kelapa Kering)

yield : 6 Servings
ingridients :
Stephen Ceideburg
2 Onions, thinly sliced
2 Fresh red chillies, sliced diagonally
2 tb Oil
1 oz Ground dried prawns
1/4 lb Desiccated coconut
1 Two-inch piece lemon grass, sliced or:
1 ts Grated lemon rind
Salt, to taste
directions :

Stir-fry onions and chillies in hot oil until soft, then add ground diced prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat until golden brown, stirring all the time. Add salt to taste. This will keep in an airtight jar for a week.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
cookdojo.com)