Ingredients:
10 red chilli, clean from seed and boiled.
1 tomatoes, boiled
6 shallots
50 cc chicken stock
3 tsp palm sugar
1/2 tsp salt
3 tbs vegetable oil
How to:
1. Finely pounded red chilli, tomatoes and shallots.
2. Heat oil in the pan with medium heat. Saute finely pounded spices. Seasoning (salt and sugar).
3. Pour chicken stock, cooked with small heat untill oilly.
4. remove from pan, serve as Ayam Gorang Kalasan / Kalasan Fried Chicken companion.
Ingredients:
4 crabs
6 Shallots
2 Stalks lemon grass
2 tsp Tamarind
1/2 cup Boiling water
1 Handful coriander leaves
3 Cloves garlic
1 tbs Fresh galangal
2 To 3 birdseye chillies, -seeded
4 Candlenuts
1 t Blachan
1 t Tumeric
Salt and pepper to taste
3 tbs Oil
2 cups Coconut milk
How to:
1. Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.
2. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.
3. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
4. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.
Ingredients:
400g chicken meat
1 Cinnamon stick
3 cloves
5 lime leaves
1/2 turmeric leaf
3 lemon grass
3 tbs oil
500ml thin coconut milk
100ml thick coconut milk
Finely Pounded Spices into Paste:
4 red chilies
2 cloves garlic
4 shallots
1/2 tbs coriander seeds
1/2 tsp cumin
1/2 tsp pepper
2cm ginger
2cm galangal
3cm fresh turmeric
3 candlenuts
How To:
1. Heat the oil, sauted spices paste with cinnamon stick, clove, lime leaf, turmeric leaf, and lemon grass until fragrant.
2. Add chiken and cook until the meat is half cooked. Add thin coconut milk, reduce the heat, cook for another 1-2 minutes to reduce the sauce.
3. Add thick coconut milk and cook to reduce the sauce, remove the chicken and allow to cool.
4. Glaze the remained sauce on the surface of the chickens, broil in the oven until the meat become golden brown.
Ingredients:
1 pandan leaf (screwpine leaf)
2 big cubes of Palm Sugar
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 tsp of salt
How to:
1. Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan.
2. Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava.
3. Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water) .
4. Tie knot the screwpine leaf and add it into the pan.
5. Add sugar, salt, palm sugar, coconut milk, and the water into the pan .
6. Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.
Tips:
1. Serve warm or cold as desired.
2. Usually its hard to fine Palm Sugar (Gula Jawa) in Western countries even though Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
3. In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.
Serves: 4
Ingredients:
600g mackerel
2 cm turmeric
1/2 tsp salt
1 lime
salad oil
1 lemon grass, crush
375cc water
3 tbs kecap manis (sweet ketchup)
Finely Pounded spices into paste:
75g red chilies
10 shallots
3 cloves garlic
5 candlenuts
1cm ginger
1 tbs tamarind juice
salt
sugar
How To:
1. Scrape the scales off and wash the mackerel, cut into pieces in appropriate size, add salt, squeezed lime juice and
turmeric for 10-20 minutes.
2. Heat the oil in a frying pan, pan fry the mackerel.
3. Heat the oil, fry spice paste and lemon grass until fragrant. Add water and kecap
manis (sweet ketchup) and bring to boil, simmer to thicken the sauce stirring constantly.
4. Put in the fried mackerel and simmer until the fish absorb the sauce.
Ingredients:
200g Brisket
800g Innards (heart, tripe, intestines, liver, lung)
2 1/2 liters Water
4 Kaffir lime leaves
1 stalk Lemon grass, bruised
1 Turmeric leaf
1 piece Dried sour fruit (Garcinia cambogia)
Skewers
1-2 tbsp Oil
50g Rice flour & 1 tbsp cornflour for each 500cc stock
Fried shallots for garnishing
Finely pounded spices into paste :
8 Red Chillies
2 tsp Coriander, roasted
1 tsp Peppercorns
1/4 tsp Cumin, roasted
6 Shallots
1 tsp Chopped turmeric
1 tsp Chopped ginger
1/2 tsp Chopped galangan
Method :
1. Boil the brisket and innards until half-cooked.
2. Then add ground spices, kaffir lime leaves, lemon grass, turmeric leaf and dried sour fruit.
3. Add hot water if necessary.
4. Simmer until the meat is tender.
5. Remove brisket and innards and cut into 1 X 2 X 3 cm pieces.
6. Thread meat onto the skewers, making sure that every, skewer has brisket and various innards.
7. Brush with oil and grill over hot charcoal until dry.
8. Thicken the remaining marinade with rice flour and cornflour mixed with a little water.
9. Serve satay with ketupat (compressed rice cake) or lontong (rice dumplings).
10. Pour hot sauce over the meat and sprinkle with fried shallots.
Konro is a name for beef-ribs in Makasar, South Celebes.
Ingredients:
1 kg beef ribs
6 cloves
Finely pounded spices into paste :
5 - 6 kluwak nuts, peel, soak in hot water
1 tsp peppercorn, roasted
1 tbsp corriander, roasted
1 tsp ground turmeric
1 tsp seedless tamarind
3 cloves garlic
7 shallots
salt and sugar as desired
How To :
1. Saute the ground ingredient and clove until fragrant, add beef ribs, stir and cook meat until lightly browned. Add 1 litre of water, and cook until meat tender. (Add water again, if you need it)
2. Add salt and sugar as desired, simmer over low heat 15 to 20 minutes. Serve with rice cake
Grilled Konro
If you wanna make Grilled Konro, just take some beef short-ribs of the soup, then grill.
