Cooking Indonesian Food

If you wan to cooking indonesian food. The first thing you must know about indonesian ingredients. And the second you must use know cooking methods. And the last, if you want to cooking indonesian food you should get indonesian recipes cuisine. 

There are many Indonesian dishes and cuisine because indonesia have a lot of region. And each region have different cuisine.

Cooking indonesian food is so easy. The explanation bellow is about one of indonesian recipes.

Pempek Palembang :

Recipes - Empek Empek Palembang

ingredients:

     * 600 grams of fish fillet
     * 300 g white sago
     * 3 / 4 cup water
     * Salt to taste

How to make:

     * Remove and clean the fish from scales and entrails.
     * Split into 2 parts and clean the bones also middle
     * Clean also the small bones of small fish with a fork while eroded
     * Once the skin clean fish, mashed fish meat,
     * Combine water, salt and meat until blended smooth
     * Enter the sago flour and mix to taste. When mngaduk sago flour, put little by little and taste as if most empek empek generated will be stretchy and hard.
     * Shape dough into a ball and then steamed in the amount of water that many
     * Once it's fried hinga brownish color.
     * In the presentation you can add vinegar and noodles glass noodles or yellow noodles

That is explanation about cooking indonesian food, Pempek palembang.

Make Indonesian Food - Tempe

Tempeh, or tempe in Javanese, is an innovative creation food of Javanese those that created by a natural culturing and controlled fermentation method that binds soybeans into a cake type. it's particularly in style on the island of Java, where it's a staple supply of protein. Like tofu, tempe is formed from soybeans, however tempe could be a whole soybean product with completely different nutritional characteristics and textural qualities.

Tempe's fermentation method and its retention of the complete bean provides it a better content of protein, dietary fibre and vitamins. Tempe is extremely nutritive and contains several health ingredients. its several health advantages like strengthen bones, facilitate to ease menopause symptoms, cut back risk of coronary fireplace disease and a few cancers. Soya has truly been shown to contain nutrients that have a positive impact on each cholesterol and therefore the potential cancer making toxins in our bodies. Tempe maintains all the fibre of the beans and gains some digestive advantages from the enzymes created during the fermentation method.

Because of its nutritional price, tempe is employed worldwide in vegetarian cuisine; some think about it to be a meat analogue. Even long before Westerners found and realized it’s made nutritional price, tempe was remarked as “Javanese meat.”

The problem if you reside abroad like me is that the lack of individuals selling it. and therefore the solely thanks to have Tempe in your dining table is by creating it by yourself.

Making tempe is simple, however there are some problems that would build your effort failure, particularly if you reside in four seasons country. the essential issues are like the unstable temperature, cleanness, wrong measurement of tempe starter (ragi tempe).Fortunately once few times trial and error, currently I forever success build Tempe.

Here I make a case for step by step a way to build tempe from 100 percent soy.

IMPORTANT NOTE:

The 3 vital parameters in creating Tempe are:

1. moist or water content
2. Tempe starter (ragi tempe) or inoculums Tempe
3. Incubating temperatures

The moist or water content of substrate

Practically all seeds like rice, beans, peas, oat, and others will be created Tempe. every offers a unique style. every takes a unique amount of your time in boiling to urge prepared for inoculation. Soybeans, the most and most typical stuff for Tempe takes forty five to hour, however most peas take fifteen to twenty minutes. once dehulling, soybeans want 5 to 10 minutes of second boiling before being drained and unfold drying on towels. further nuking and blowing are generally necessary. The tough task is to measure the dryness of the substrate. Too dry means that slow or no growth of mycelium; too wet, however, results inmyceliolysis and rotting Tempe. Fortunately, the margin of safety is wide enough.

Tempe starter (ragi tempe) or Inoculums Tempe

Using an excessive {amount of} and insufficient amount of starter end in myceliolysis or rotting Tempe. The safest manner is simply following the advice of the manufacturers of the starter. Using hand-crafted starter wants tons patience in trial and error.

Incubating temperatures

For the primary 10 hours, incubating at thirty one to thirty three C or eighty eight to ninety one F is safe. For consequent six hours, temperatures around twenty eight C or eighty two F are smart. As soon because the substrate starts generating its own heat (the temperature within the incubator begins to rise) or some condensation starts, the heating supply ought to be removed. Rhizopus keeps on growing at temperatures below twenty C or sixty four F, however it grows at slower pace.  Generally, Tempe matures in twenty four to thirty hours.

The speed of fermentation is decided by incubation temperature. Incubation temperatures on top of forty degrees C and on top of twenty five degrees C won't manufacture smart Tempe. A temperature of thirty seven - thirty eight degrees C can manufacture Tempe among 22h; a temperature of 28-30 degrees C can take up to forty eight h to provide Tempe.

Indonesian Food Recipes

Pickles, Sambals and Dipping Sauce

Cucumber Pickles |
Mixed Vegetable Pickles |
Spicy Pickles with Basil |
Pickled Green Chilies |
Pickled Shallots |
Green Mango Sambal |
Diced Water Chestnut or Jicama Sambal |
Shallot Samball |
Sweet Soy Sauce Sambal (Sambal Kecap) |
Dried Shrimp and Vegetable  and Vegetable Sambal |
Chili Sauce with Shrimp Paste (Sambal Terasi) |
Peanut Sambal with Tamarind |
Yello Bean Sauce Sambal (Sambal Tauco) |
Sambal Rujak |
Crispy Fried Shallots or Fried Garlic |
Peanut Sauce for Satay |
Chili Dip for Soto (Sambal Soto) |
Spiced Coconut with Peanuts (Serundeng)

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Rice Dishes

Seasoned Rice with Chicken and Pineapple (Nasi Kebuli)
Classic Nasi Goreng (Indonesian Fried Rice) |
Festive Tumeric Rice (Nasi Kuning)|
Corn Rice (Nasi Jagung) |
Plain White Rice (Nasi Putih) |
Yellow Rice (Nasi Kuning) |
Fragrant Rice (Nasi Guri) |
Chicken and Rice (Nasi Ayam) |
Rice and Spice (Nasi Ulam) |
Fragrant Rice and Chicken (Nasi Kebuli) |
Lontong (Rice in Banana Leaves) |
Fried Rice Indonesian Style (Nasi Goreng) |

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Meat Dishes

Beef Soup with Chilies and Tamarind (Daging Balacan)|
Spicey Beef in Coconut (Beef Rendang) |
Lamb Satay (Sate Madura) |
Lombok Style Marinated Beef Satay (Sate Ampet Sasak) |
Seasoned Fried Beef Slice (Lapis Manado) |
Beef with Coconut (Hagape Daging) |
Makassarese Sparerib Soup (Konro Makasar) |
Pork Stewed with Tomatoes (Babi Masak Tomat) |
Menadonese Ginger Pork (Tinaransay) |

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Seafood Dishes

Grilled Fish Basil and Tomato Sambal – Ikan Bakar Colo Colo|
Lemongrass Tamarind Fish -  Arsin Ikan Mas|
Shrimp in Hot Coconut Sauce – Sambal Petai Udang |
Lobster in Yellow Sauce – Udang Pantung Kuning |
Friend Fish with Tomato Sambal – Ikan Bumbu Acar |
Fish Stew with Lemongrass and Turmeric – Kepala Ikan |

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Vegetable Dishes

Vegetables in Sweet Tamarind Broth – Sayur Asam |
Water Spinach with Coconut and Spicy Dressing – Pelecing Kangkung |
Stewed Pineapple with Coconut and Indonesian Spices – Gulai Nanas |
Vegetables with Spicy Coconut Sauce |
Sambal Goreng Tempeh – Sweet and Spicy Fried Tempeh |
Fern Tips or Asparagus in Coconut Gravy – Gulai Daun Pakis |
Eggplant in Tamarind Broth – Asam Terong |

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Eggs

Eggs in Fragrant Lemongrass Sauce – Telur Petis |
Spicy Padang-style Eggs – Gulai Telur |
Salted Egg – Telur Asin | Omelette Tegal – Dadar Tegal |
Simple Omelette – Telur Dadar Prawn Omelette  – Dadar Udang |
Spiced Eggs – Sambal Goreng Telur |
Omelette Java – Dadar Jawa |
Curried Eggs – Telur Kari

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Salads and Appetizers

Gado Gado (Tofu and Vegetable Salad with Peanuts Dressing) |
Crispy  Peanut Wafers (Rempeyek Kacang) |
Fragrant Beef Satay – Sate Sapi |
Lotek – Stearmed Vegetables with Peanut Dressing |
Karedok  Raw Vegetable Salad with Palm Sugar Dressing |
Marinated Shrimp |
Fresh Tuna and Green Mango Salad  – Sambal Tappa |
Seasoned Fish Grilled in Banana Leaves – Pepes Ikan |
Fragrant Fried Fish Cakes – Otak Otak Pipih |
Martabak -  Pancakes with  Curried Meat Filling |

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Dessert
Balinese Black Rice Pudding – Bubur Injin |
Fried Bananas – Pisang Goreng | Coconut Cake – Pancong |
Glutinous Rice Cakes with Palm Sugar – Wajik |
Sweet Coconut Pancakes – Dadar |Banana Fritters |
Stearned Banana Cakes Kue Nagasari |
Sweet Sago Rolls with Palm Sugar Syrup -  Ongol-ongol |
Sweet Rice Flour Porridge – Bubur Sumsum |
Avocado Smoothies – Es Apokat |
Mixed Shaved Ice Dessert  – Es Campur |
Fruit in Coconut Milk – Es Kolak |