Makassarese Beef Rib Soup (Sop Konro)

Ingredients:

• 3 tablespoons oil • 4 keluak nuts (buah keluak), cracked, flesh extracted (optional) • 1 ½ kg ( 3 lbs) beef ribs, separated • 1 tablespoon tamarind pulp • 2 liters (8 cups) water • 1 ½ -2 teaspoons salt • 2 spring onions, thinly sliced • 1 tablespoon sweet Indonesian soy sauce • 2 tablespoons Crispy Fried Shallots • 1 lime, cut in wedges • 1 portion Bird’s eye Chili Sambal

Spice Paste:
• 1 teaspoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon black peppercorns • 4 cloves garlic • 6 shallots, peeled • 2 cm ( ¾ in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric
Preparations:
1. To prepare the Spice Paste, dry-roast the coriander and cumin seeds in a pan over low heat for 3 to 4 minutes until fragrant, then grind them together with the peppercorns and cloves in a spice grinder until fine. Add the garlic, shallots and turmeric root and process to a smooth paste, adding a little of the oil if necessary to keep the mixture turning 2. Heat the oil in a large pot and add the Spice Paste and keluak nuts, if using. Stir-fry over low heat for 3 minutes. Add the beef ribs and stir-fry until they have changed color, about 8 minutes. 3. Mash the tamarind pulp in 60 mL ( ¼ cup) of the water, then squeeze and strain to obtain tamarind juice. Add the juice, remaining water and salt to the pot, then bring to a boil. Cover, lower the heat and simmer until the ribs are very tender, about 1 ½ hours. 4. Stir in the spring onion and soy sauce, then transfer to a serving bowl. Garnish with Crispy Fried Shallots and serve with lime wedges and Bird’s-eye Chili Sambal.

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Dried Beef with Chilli Dressing ( Dendeng Balado)

Ingredients:

• 75g (1 ½ lb) lean beef topside thinly sliced along the grain
  
• 2 tablespoons lime juice
  
• 1 teaspoon salt vegetable
• oil for deep frying

Dressing

• 2-3 tablespoons vegetable oil
  
• 4 shallots thickly sliced
  
• 8-10 fresh red chillies coarsery chopped
  
• 7 kaffir lime leaves
  
• ½ teaspoon salt
  
• 3-4 tablespoons lime juice

Preparations:
1. Sprinkle the beef on both sides with the lime juice and salt rubbing it in well with the fingers dry in the sun turning several times until the meat has completely dried alternatively spread meat in a single layer on a rack and dry in a very low oven for 3 to 4 hours. 2. To prepare the dressing heat the oil in a wok add the shallots and cook over medium heat until transparent add the chillies and lime leaves and stir-fry until the chilli softens but still retains its bright red colour 2 to 3 minutes add salt and lime juice stirring to mix well transfer to a bowl. 3. Was and dry wok then add oil for deep-frying when very hot add the dried beef a few slices at a time and fry over high heat until brown and very crisp drain on paper towel then transfer to a serving dish and pour over the dressing.

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Beef and Liver Stew (Gulai Kancah)

A quick and simple Beef and Liver Stew (Gulai Kancah) online recipe for all you health conscious foodies

Ingredients:

• 500 g (1 Ib) brisket beef, cut into bite-sized chunks
• 2 slices asam gelugor (dried garcinia fruit), soaked in warm water to soften
• 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
• 3 kaffir lime leaves
• 1 turmeric leaf
• 750 ml (3 cups) water
• 300 g (10 oz) beef liver, cut into bite-sized chunks

Spice Paste

• 1 teaspoon black peppercons
• 12 to 15 dried red chilies, soaked in warm water to
• 5 to 6 shallots
• 3 cloves garlic
• 2 1 / 2 cm (1 in) galangal root, peeled and sliced
• 2 1/2 cm (1 in) ginger, peeled and sliced
• 2 ½ cm (1 in) turmeric, peeled and sliced
• 1 teaspoon salt

Directions:

1.To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some water to keep the paste turning if necessary 2.Place the Spice Paste, beef, asam slices, lemongrass, lime and turmeric leaves in a saucepan. Add enough water to cover the beef and bring to a boil over high heat. Reduce heat to medium, cover and simmer for about 30 minutes, stirring occasionally. Add the beef liver and continue to simmer for another 30 minutes until the beef and liver are tender, adding some water if the sauce dries up before the beef is cooked. Remove from heat, discard the assam slices and lemongrass, and serve the stew with steamed rice.

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Mixed Vegetables in Spicy Coconut Milk (Gulai Sayur Campur)

Ingredients:

Here is an easy Mixed Vegetables in Spicy Coconut Milk (Gulai Sayur Campur) cooking recipe to make your mouth water;

• 250 g (9 oz) lean topside beef
• 1 liter (4 cups) water
• 1/2 teaspoon salt
• 250 g (9 oz) young jack­fruit, flesh cut into bite-sized pieces
• 150 g (5 oz) long beans, cut into lengths to yield 2 cups
• 5 large cabbage leaves , coarsely chopped to yield 2 cups
• 500 ml (2 cups ) thick coconut milk
• 1 turmeric leaf
• 3 kaffir lime leaves
• 1 stalk lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised

Spice Paste:

• 2 candlenuts, crushed and dry-roasted
• 2 red chilies, sliced
• 5 to 6 shallots
• 2 to 3 doves garlic
• 2 1/2 cm (1 in) turmeric, peeled and sliced
• 2 1/2 cm (1 in) galangal root, peeled and sliced
• 2 1/2 cm (1 in) ginger, Peeled and sliced
• 1 teaspoon salt

Directions:

here is an easy mixed vegetables in spicy coconut milk (gulai sayur campur) food recipe that will impress

when cutting the jackfruit,leave the immature seed intac;use an oiled knife to preventany sticky sap from clinging to the blade.

1. Bring the beef, water and salt to a boil over high heat in a saucepan. Reduce heat to low, cover and simmer 1 to 1 1/2, hours until the beef is tender. Remove and set aside to cool, then slice the beef into small pieces.
2. to make the spice paste,grind all the ingredients to a smooth paste in a mortar or blender,adding some beef stock to keep the paste turning if necesary.transfer to a bowl and set aside.
3. return the beef to the beef stock and add the jackfruit pieces.add some water if the beef stock is insufficient to just cover the beef and jackfuit.bring the mixture to a boil over high heat,then reduce heat to medium,cover and simmer for about 15 minutes,until the jackfruit is tender and cooked.add the spice paste and all the other ingredients,mix well and bring to a boil .reduce heat to low and simmer uncovered for 10 to 15 minutes until the vegetables are cooked.remove from heat discard the turmeric leaf and lemongrass,and serve immediately.
   

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Rissole/Risoles, Indonesian Savoury Eggrolls

Risoles is one of popular appetizers in Indonesia. It looks similar with spring rolls but the how to make it is a little bit different. Also the taste. The name Risoles is borrowed over from the traditional Portuguese rissole. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish.

Ingredients:

For Risoles skin

• 150 g all purpose flour
• 1 egg
• 200 ml milk, or a little bit more depend how thick the mixture
• Salt to taste

For filling

150 g minced beef/chicken 2 medium or 3 small potatoes, cut into small cubes 2 carrots, cut into small cubes 1 onion, peeled and sliced 2 cloves of garlic, peeled and sliced 1 stalk of celery, chopped 1 stalk of spring onion, chopped - (optional) 1 tablespoon of flour, mixed with a little of water 1/2 teaspoon of pepper salt to taste or 1/2 block beef seasoning mixture/beef bouillon (Maggi or Knorr block) sugar to adjust the taste 1 cup of water

For dipping

1 egg

Bread crumbs

Instructions:

1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

5. Serve with fresh green bird's eyes chillies or chilli sauce.

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Curried Java Soup/Sayur Kare

Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.

ingredients:

• 1 lb. beef stew meat, cut into bite-sized pieces*
• 4 c. water
• 3 beef or chicken bouillon cubes
• 2 tbsp. butter**
• 4 scallions, chopped
• 2 cloves garlic, minced
• 1 red chili pepper, minced
• 1 tbsp. ground dried ginger
• 1 tsp. turmeric
• 1 tbsp. ground coriander
• 1/2 tsp. ground cumin
• 1 tsp. shrimp paste
• 1 stalk lemongrass
• 1 salam leaf
• 1 c. diced fresh or frozen green beans
• 5 small red potatoes, peeled and chopped
• 1 c. reduced-fat coconut milk
• 1/2 tsp. sugar

Directions:

1. In a Dutch oven, combine beef, water,
2. and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
3. While meat is cooking, heat butter
4. in a wok or skillet over medium-high heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
5. Add lemongrass and salam leaf and
6. cook for 2 more minutes.
7. Add spice mixture to the beef stock
8. and simmer for 5 minutes.
9. Stir in green beans and potatoes.
10. Cover and cook for 10 minutes.
11. Add coconut milk and sugar. Cook
12. uncovered for 5 minutes, or until the vegetables are tender. Serve hot.

*Other meats may be used in place of the beef if you prefer.To make this a vegetarian dish, substitute fried tofu cubes for the beef and vegetable bouillon cubes in place of beef or chicken bouillon. Add the tofu cubes at the very end and allow to cook for 10 minutes, or until the tofu is heated through. **To reduce the saturated fat in this recipe, use canola oil or peanut oil in place of the butter.

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Sweet and Sour Beef Sate with Peanut Sauce

Sate—skewered pieces of beef or chicken cooked over hot coals—is a popular snack and appetizer in Indonesia.This recipe is for beef sate, but you can easily substitute chicken.Typically, the meat is served with a spicy peanut sauce called sambal kacang.

Ingredients:

Sate

• 2 tsp. ground coriander
• ø tsp. ground cumin
  
• 2 cloves garlic, minced
  
• 1 tsp. salt
  
• 1 tbsp. brown sugar
  
• 1 tsp. tamarind, dissolved in
  
• 1 tbsp. warm water
  
• 1 lb. sirloin steak, cut into
  
• 1-inch cubes
  
• 2 tbsp. soy sauce
  
• 1 tbsp. water
  
• 1 tbsp. peanut oil bamboo skewers*

Directions:

1. With a mortar and pestle, food
2. processor, or blender, combine coriander, cumin, garlic, salt, brown sugar, and tamarind.
3. Place steak cubes in a medium bowl
4. and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
5. In a wide, shallow dish, mix soy
6. sauce, water, and peanut oil.
7. Place four pieces of marinated meat
8. on each skewer and dip the meat into the soy sauce mixture.
9. Broil meat over a charcoal fire or
10. under the broiler of the oven. Cook for 3 minutes on each side. Serve with peanut sauce (recipe on following page).

*To prevent the bamboo skewers from burning, soak them in water for 1 hour before using.

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Kroket kentang - Potato croquettes

Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.

ingredients

• 2 eggs, lightly whisked
• 2 teaspoons water
• 2 cups breadcrumbs
• 2 tablespoons oil
• 900 g / 2 lb peeled potatoes, cooked and mashed
• 4 tablespoons powdered milk
• 1/2 teaspoon nutmeg
• 2 teaspoons salt
• 4 chopped garlic cloves
• 10 shallots
• 2 stalk sliced celery
• 450 g/ 1 lb cooked ground beef, drained
• 2 diced carrots
• 200 ml / 7 oz water
• 2 teaspoons salt
• 1/2 teaspoon pepper (to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sugar
• 2 tablespoons sweet soy sauce
• 4 teaspoons cornstarch, mixed with
• 2 teaspoons water

Directions

1. Fillng: Stir-fry garlic and shallots with a little butter or margarine.
2. Stir in meat, carrot and celery.
3. Then add water and the rest of the spices.
4. Mix in cornstarch and stir until mixture thickens.
5. Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
6. Cover the mixture and shape into a round ball.
7. Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
8. Deep fry in hot oil until lightly browned.
9. This recipe can be easily doubled.

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soto bandung

Soto bandung is suitable to eat in could weather. this food presented with soybean an rawit chilli sauce make this food more delicious. it's fresh and tasty food attract people to eat this food.

Ingredients:

• 250 gr beef, boiled until soft and cut like form of dice
• 100 gr turnip, peeled, thinly sliced boiled ago
• 1 liter beef broth
• 25 gr white soybeans, soaked to swell, and then fried until cooked
• 1 stem Serai, at
• 3 cloves garlic mashed
• 2 cm ginger, at
• 1 tsp salt
• ½ tsp white pepper mashed
• 2 tsp vegetable oil
• 1 Stem onion leaves, finely sliced
• 1 stem celery leaves, finely sliced
• 1 tbsp onion fry

Directions:

1. Heat vegetable oil, garlic cooked until fragrant
2. Enter Serai, ginger, and then slosh
3. Enter the broth, cook until boiling
4. Enter the beef, salt, pepper, poke the meat and cook
until cooked. Lift
5. Prepare the bowl, insert radish, fried soybeans, spring
onion, celery fine, and then enter the broth. Served
with fried onion. Serve warm.

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