Bean Curd Shrimp Fritters Recipe

Tahu Gimbal

Ingredients:
2 pieces large bean curd (8 x 8 x 2 cm), quartered
Oil for deep-frying
4 cabbage leaves, finely sliced

Shrimp Fritters:
100g flour
¼ teaspoon baking soda
1 egg, beaten
2 teaspoons salt
1 clove garlic, ground
¼ teaspoon pepper
100g bean sprouts, tailed
200g shrimps, discard the head
1 tablespoon chopped Chinese parsley
125cc water/thin coconut milk
Oil for deep-frying

Peanut Sauce:
2-3 tablespoons sweet soy sauce
125cc water

Spices (ground):
150g peanuts, roasted and peeled
2-3 shallots
10 bird's eye chilies
½ teaspoon salt
1 teaspoon sugar

Directions:
Deep-fry bean curd until golden brown, then set aside. Shrimp Fritters: Combine flour with baking soda, egg, salt, garlic and pepper. Mix well. Add bean sprouts, shrimps, Chinese parsley and coconut milk. Deep-fry 1-2 tablespoons of the mixture until golden brown. Drain and set aside. Peanut Sauce: Combine sweet soy sauce with water and ground spices. Mix thoroughly. To serve: Cut bean curd and shrimp fritters into serving pieces. Arrange on a serving plate, add sliced cabbage and pour the peanut sauce over.

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Mixed Tofu of Surabaya

Tahu Campur

Ingredients:

2 pieces tofu
75 g bean sprouts, remove the root
100 g wet noodles
1 small bunch of water cress, cut

Cassava Fritter:

300 g scraped cassava (from ½ kg cassava, squeeze the extract)
1 tsp coriander, fried without oil
2 cloves garlic
1 tsp sugar
1 citrus leaf
1/3 part of turmeric
1 tsp salt

Thick Spicy Soup:

• 500 g fatty beef tetelan (bones with a bit of adhering meat)
• 3 onions
• 3 cloves garlic
• ½ tsp pepper
• 1 tsp coriander, fried without oil
• ½ part of turmeric
• 1 part ginger, crushed
• 4 stalks serai (lemongrass/citronella), crushed
• 4 sheets laurel likes
• 2 tbsp salt

Sambal Petis:

• 10 small chilies, boiled
• 5 tbsp petis
• 3 tbsp soy sauce
• 4 tbsp boiled water

Directions:

1. Fry tofu rarely, cut them. Pour bean sprouts with boiled water.
2. Cassava Perkedel: Grind coriander, garlic, sugar, citrus leaf, turmeric, and salt. Mix them with shredded cassava. Form into small oval about 2 inches in diameter. Steam until it is well-done, take them out. After being cold, fry for some minutes and don’t be too dry, take out and drain. Cut into small cube sized pieces.
3. Thick Spicy Soup: Cut beef into small pieces and boil them until well-done. Remove the stock. Add water into stock and measure it for about 2000cc, boiled. Grind onion, garlic, pepper, coriander, and turmeric. Cook spice in some oil till it is fragrant.
4. Put seasoning into stock boiling that contains beef. Add ginger, serai, laurel like, and salt. Cook until seasoning absorbs about for 10 minutes.
5. Sambal Petis: Mix small chilies, petis, soy sauce, and some water.
6. Serving: Put sambal petis, noodles, fried tofu, cassava perkedel, bean sprouts, and water cress in a plate. Pour the soup. Serve when it is still

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Pempek Palembang

Pempek Palembang

Pempek Palembang is known as public food. We can find it when it was offered in a restaurant nicely, peddled on a pushcart, or carried around a slum. Certainly, there is a pempek seller in a school’s canteen as weell, . As, It’s not only easy to make but also it can be enjoyed in every situation as sweet. It consists of several variations and appearances. They are pempek kapal selam, pempek lenjer, pempek ada’an, curly pempek, and pempek pistel.

Ingredients:

• 300 g flesh of Spanish mackerels, grinded
• 100 cc warm water
• 1 tsp salt
• 200 g sago palm flour
• 100 g wheat flour
• 6 eggs, broke into a bowl

Soup:

• 750 cc water
• 5 cloves garlic, crushed
• 5 chilies, chopped
• 1 tbsp soy sauce
• 150 g sugar
• 150 g brown sugar
• 1 tsp salt
• 3 tbsp vinegar
• 2 cucumbers cut into cube sized pieces
• 100 g wet noodles
• 150 g dried shrimps, grinded

Directions:

1. Mix flesh of fish, warm water and salt. Add sago palm flour and wheat flour little by little while mixing until it is mixed.
2. Form it oval (about 75 g); make a hole in the middle by point finger. Then turn it around while pressed until it becomes a pocket and put some broke raw egg in. Shut and close the hole tightly.
3. Boil some water and put pempek one by one. Wait pempek until it floats at the surface. Take them out and drained.
4. Soup: Boil some water. Put in garlic, chilies, soy sauce, sugar, brown sugar, and salt. Boil them and sugar was soluble. Filter the dregs. Add vinegar and mix it.
5. Fry pempek in much oil enough. Take them out and drain when they are brownish.
6. Serving: Cut fried pempek into bite sized pieces and put in a plate. Add noodles and cucumbers above them and pour the soup. Pempek kapal selam is ready to be offered.

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Pastry parcels stuffed with meat

Pangsit goreng

Pangsit is a small crispy Indonesian snack with some meat loaf inside. It is one of the easiest snacks to make.

Serves: 4 - 6 Preparation time: 30 minutes Cooking time: 5 minutes (per run) Ready in: 35 minutes

Ingredients

For the pastry:

• 1 cup wheat flour
• 2 tablespoons tapioca flour
• 2 eggs
• 1 tablespoon pork fat or oil
• salt
• about 1 cup water
• 1 tablespoon tapioca flour for dusting

For the stuffing:

• about 500 g / 18 oz pork or chicken, mixed with minced shrimp
• salt
• pepper
• 1 tablespoon fish sauce
• 1 bunch chives
• oil for frying

Directions

1. Mix together the wheat flour and tapioca flour with the eggs, oil or fat and knead, adding water little by little, until a smooth dough that no longer sticks to the hands is formed.
2. Then dust the dough with tapioca flour and roll it out as thinly as possible. Cut into squares 10 x 10 cm/4 x 4in.
3. Wash the ingredients for the filling and the chives and chop up. Mix well. Place 1-2 tablespoons of this filling in the middle of each square of dough.
4. Fold the corners of the squares on top of each other so as to make a triangle. Make a dent lengthways in the middle of the triangle to create a kind of butterfly shape.
5. Deep-fry in plenty of oil. It takes about 5 minutes per run. These "pastry parcels" make ideal starters. They are delicious served with Sambal cuka or Sambal bawang pulith

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Mie Kopyok/Mie Lontong Semarang

Mie Kopyok/Mie Lontong Semarang

Recipe
(serves 4)
Noodle and accessories
- 1 pack of yellow oil noodles (yau min), quickly wash with hot water and drain just before serving, or you can use instant ramen
- 1 cup fried tofu (I dump them in 180C oven for 10 minutes to crisp before serving)
- 1 cup of krupuk gendhar (rice crackers, or you can replace with other crackers with neutral flavors)
- 1 stick of lontong (rice cake, best if you can find an instant version, or double wrap cooked rice with aluminum foil and boil them in water until softened and let cool. Thanks for the tips, Pepy! Worse comes to worst, you can go without)
- a bunch of Indonesian celery (they are dark green and thin), chopped. Since I could not find this, I've replaced it with freshly chopped corriander
- 2 cups of bean sprouts (wash and drain)
- kecap manis (Indonesian sweet soy sauce)

Soup base
- 2 cups of chicken stock
- 3 cloves of garlic, crushed
- 2 cloves shallot, crushed
- salt, pepper, sugar, olive oil, water

Green chilli paste
- 5 green chilli, chopped
- 1 clove or garlic, crushed
- 1 clove of shallot, crushed
- salt, pepper, sugar, olive oil
Crush and turn them into paste using mortar and pestle, or you can make a bigger batch using food processor

Assembly
In a dish, place noodle, sprouts, fried tofu pieces, and bite sized rice cake, and pour some soup base over, not too much. Add crackers and celery/corriander, and drizzle with kecap manis. Serve the chilli paste on the side.

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SUKABUMI (WEST JAVA) CHICKEN PORRIDGE

BUBUR SUKABUMI

The pulp material:
200 gr rice, wash and tiriskan
2 lb bay
2 lt water
1 tsp salt
1 pcs boneless chicken breasts that have been cut kotak2 small

How to Make a pulp:
1. Boiling water until cooked, then enter the rice, salt, chicken and bay
2. Diaduk2 while cooking until a pulp
3. If the porridge is cooked, lift the

Complement:
Chicken disuwir
chicken liver satay
Leaves finely sliced celery
Cakwe, cut 2 cm
Krupuk
Soybean, rendam in water for 1 hour, then dry fry
Fried onion
Sambal chili stew

To spice sauce Yellow pulp:

Material:
1 stem of white memarkan Serai
2 pieces of bay
2 tsp chicken stock powder
1 chicken breast boneless
Mashed spices:
5 pcs onion
3 pcs garlic
2 pcs candlenut
1 tsp nutmeg powder
1 tsp coriander powder
1 / 2 tsp turmeric powder
a few of salt

How to Make a sauce Yellow:
1. Heat oil, spices tumis fine, Serai, lime leaves, and a fragrant hinga
2. Enter the chicken breast, poke to the average
3. Add kira2 1lt water, cook until the chicken cooked and spices permeate.
4. Lift ayamnya half-baked fries disuwir ago, sisakan water to puree sauce

Serving suggestions:
Place pulp in a bowl, siram sauce with yellow taburi cakwe ago, suwiran chicken, fried soybean, onion and fry selederi slices.

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Javanese Style Fried Noodle

Mie Goreng Jawa

Javanese have developed their own Noodle cooking style technique. Javanese Style Fried Noodle tastes sweet and delicious. The main difference of Javanese Fried Noodle (Mie Goreng Jawa ) from Chinese Noodle dish is the introduction of Sweet Soy Sauce (Kecap Manis) during the frying process takes place. This step produces fragrant aroma and let the noodle absorbs the sweetness of the sauce down into its core.

Ingredients:

• 100 gr instant noodle (egg noodle)
• 100 gr cabbage
• 100 gr chicken fillet, cut small size
• 6 big red chillies, sliced
• 2 medium carrot, cut into small julienne
• 1 shallot, sliced
• 50 ml water
• 3 tbsp oil
• 3 tbsp kecap manis ( Indonesian sweet soy sauce)
• 1 tsp tamarin, soaked with water

Grind ingredients:

• 1/2 onion,
• 3 clove garlic
• 1/2 teaspoon pepper
• salt

Method:

1. Boil instant noodle according to the package instruction, drain.
2. Heat oil, stir grind ingredients in a large saucepan over medium heat for 1-2 minutes, until fragrant. Add chicken and cook until changed colour.
3. Add shallot, chillies, carrot, cabbage,kecap manis, and tamarind water, cook for 3 minutes.
4. Add noodle, mix well.
5. Serve.

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Vegetable Sour Soup

Sayur Asam

Here is the recipe

1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
1/2 tsp. salt
5 c. low-fat chicken or vegetable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
1/3c. frozen corn kernels
1 green chili pepper, sliced (optional)

Direction

• Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
• To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
• Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
• Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
• Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
• Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

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Egg Tofu

Tahu Telur

Sauce:
1 tablespoon peanut oil
1 small onion, very finely chopped
2 cloves garlic, finely minced
1 firm, ripe tomato, finely chopped
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon sugar
Omelettes:
3 squares fresh bean curd
3 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 green onions, finely chopped
Peanut oil for frying
1. For the sauce: In a small saucepan, heat the oil and fry onion and garlic over
low heat, stirring frequently, until onion is softened, about 5 minutes.
2. Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a
pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.
3. For the omelettes: Chop bean curd into small pieces or mash roughly with a fork.
Stir into the eggs, season with salt and pepper; add the green onions.
4. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in
small round omelettes no larger than saucer size. Make several and keep warm on a
hot plate until all the mixture is cooked.
5. Serve immediately topped with the sauce. If desired, garnish with thin diagonal
slices of the green onion.
Makes 4 servings.

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