Flying fish (Hirundichthys oxycephalus) is economical goods at Makassar Strain and Flores Sea, Indonesia. Flying fish usually process becomes smoked fish cuisine.

Cleaned flying fish arrange on palm stem, which placed on fireplace that use dry wood for the fire source. It really smoked, if there are fire flowers, soon water splashed to extinguish the fire.

Smoked flying fish should be served while warm. After the brown skin loosed, we will find tender meat that salty, crisp, and really delicious.

Torch ginger flower often used in various Indonesia Cuisine, as spices, condiment, or additional ingredients. Too many traditional food recipes that use this flower.

This flower usually gives joyful shocking effect of taste. Chopped refined flower usually give delicious aroma in food and pretty sour taste. It’s a hint sour taste!

Yore, there are a lot of Sultanate/Kingdom in Indonesia. Every Sultanate has its unique cuisine that only served for Sultan and his family. For example, in Banten Sultanate there is cuisine called as Rabeg. Right now, Banten is one of province of Indonesia.

Main ingredients of rabeg are goat meat and its innards. The taste is hot but also sweet, full of spices.

Main spices are ginger and pepper, with little of red chili. One portion of rabeg menu usually contains of rabeg, vegetables salad, Gnetum gnemon fruit chips, and uduk cooked rice (cooked rice that cooked with coconut milk).

Used to be, rabeg only became Sultan and his family meal, but right now you can find it in foodstall around Banten. Rabeg become special cuisine from Banten, Indonesia.

Betawi is one of ethnic from Indonesia, have lots of food cuisine that have delicious taste. One of it is pickle. Because the food is from betawi, the pickle food called as Betawi Pickle.

There are two kinds of pickles, fruits pickle and vegetables pickle.

Vegetables that use are cucumber, cabbage, cauliflower, lettuce, etc. Beside vegetables, one portion of menu added with chopped white tofu, peanut, yellow and red chips. Sweet, sour, hot taste, add with crispy chips, make our tongue dancing, really tasty. For the sauce, there is peanut hot sauce

Maluku or Moluccas, one of islands group in Indonesia have food cuisine that have unspoken delicious. Because I bet you that you’ll not be able to descript the foods deliciousness in words.

When you slurps the salty and crisp gravy, little bit hot, mix with nutmeg sour, words evaporate, leave tongue which taste delicious sensation.

Banda Islands is one of cluster of Moluccas Island that becomes famous because of the sea garden, and also the cuisine. So, after we have snorkeling activities, you can eat just delicious cuisine.

The famous cuisine is Fish Soup. Nutmeg gravy makes soup become really delicious. There is little bit sour taste mix with hot taste. The hot taste different with hot taste from chili, because the nutmegs hot taste really tender and the warm that crawl until stomach. That taste sensation is from wrapping meats that wrap nutmegs.

So, how about the recipe? Don’t hurry, I will post the recipe soon.

Continue to: Nutmeg Fish Soup Recipe (Indonesian Food Recipes)

Nutmeg fish soup recipe, an Indonesian food recipe is really easy to make. The main difficulty is nutmeg that usually hard to find at another region outside Moluccas. But, you can substitute is with almond.

First step is choosing fresh fish. The exciting fish is grouper fish or red fish, that has tender meat and can absorb spices. After cleaned, prepare the spices, those are shallots, galingale, red chili, and terasi (condiment made from pounded and fermented shrimp or small fish). Pestle the spices and condiment until refined.

Next step is boil the water, after boiled, put in the pestle spices. After that, put in the fish along with thin meat sliced that wrap the nutmeg. Add little bit salt and pounded lemongrass or citronella for the taste and fresh aroma. Pick up after fish and nutmeg cooked.

For cuisine variation (side dish) papaya leaves can be served after the bitter taste vanishes. The method, papaya leaves boil with clay water. After boiled clean it and sliced thin. Prepare spices; garlic, shallot, chili, and terasi (condiment made from pounded and fermented shrimp or small fish), and mill until refined.

Papaya leaves and spices sauté on small fire, add salt, milled canari, and half glass of water. Fry until cooked, and served with the fish soup.

Dendeng, kind of meat cuisine, become one of famous Indonesia Food. Dendeng or this fillet food itself divided into several genre. One of them is called Dendeng Batokok, from Sawahlunto, West Sumatra Province.

Thin sliced meat, wrapper with coconut oil, spread aromatic smell, seduce our eat appetite. Every one has different way to eat this menu. There are people who like eat only this meat, but there are also people who like eat it with kind of vegetables. And people, who like hot taste, can add Indonesia hot sauce/sambal into it. But, one thing that have to add, that is coconut oil.

This meat food made from selected cow meat, usually from cow hips, that do not have fat. Fat in cow meat does not good if we want excellent dendeng quality.

Cleaned cow meat than sliced I thin shape. After sliced, those sliced meats submerged into spices and condiment mixing in 5 hours.

After that, those spices sliced meat smoked. Pallet with bamboo plait, those meats arranged, then bamboo plait hanging around 1 meter on fireplace. Smoke the meats until dry, around 10 hours.

After dried, thin meat again with tools like a hammer, then chopped as you wish. After that, roast the meats, then serve with coconut oil.

This is Indonesia food fish cuisine, made from indigenous fish, called pora-pora from North Sumatra. Pora-pora fish is from Toba Lake, the biggest lake in Indonesia, maybe South East Asia? Or Asia? With minimalist spices, this fish has delicious taste. With 8-10 cm of length, this fish usually cook with frying method.

Here’s unique Indonesia Food, a maggot. Yes, a maggot! Have you ate maggot or larva? Don’t feel repugnant, this maggot is so delicious. This maggot is from dead sugar palm or sago palm.

These maggots become unique food cuisine from Asmat ethnic of Papua, North Sulawesi, and also Karo Ethnic of North Sumatra.

How is the maggot appearance? The length about 4 centimeters, with one centimeters diameter, fat, white, and sexy :).

After cleaned, this maggot is frying until the outer part crunchy, but not till smashed so liquid inside still intact. Afterwards, fried maggots cooking a while in cooked gravy. This gravy contains of spices, like turmeric, walnut, shallots, garlic.

The taste? Hm…really yummy, it’s so delicious. The outer part is crunchy; the inside smashed and has a taste like marrow. The eyes part gave special sensation when eaten. There is thick liquid, crispy and soft taste, like cow marrow.

Did you ever eat Sashimi or may be sushi? In Indonesia food cuisine, there is original food thayt seem like those food. It is known as Gohu Cakalang. Gohu means rujak in Indonesia language, and salad fruit in English. Cakalang means tuna fish. So, this food is cuisine that made from fresh tuna fish meat with spices. Called rujak as Indonesia salad fruit, because it usually has hot taste, so do this cuisine. This food cuisine comes from Tidore, Maluku.

How to make it? Tuna fish meat sliced in thin and short form. Press meat, so there is no more dropped water. After that, sprinkled it with hot coconut oil. But, some people sprinkled it with cold coconut oil. It depends on your appetite. Furthermore, the meat sprinkled with lime liquid to eliminate odor of fish, and also to soften the sliced meats.

Other ingredients? Prepare salt, chopped shallots, chili, basil. Mix all that spices, stir it with sliced meats. This menu, usually eat with coconut milk banana, coconut milk cassava, or sago cuisine.

Just to be an attention, to get delicious taste, make sure that you pick really fresh tuna fish. Fresh I meant fish that has just dropped from fisherman boat. Sorry if you difficult to find it because your area dos not near harbor :).

Trying new condiment to cook your beef? Try this Indonesia paste. It spicy, so you will feel exotic taste of your beef menus.

Ingredients:

• 10 shallots, peeled and chopped

• 6 cloves garlic, peeled and chopped

• 4 inch laos, peeled and chopped

• 2 inches ginger root, peeled and chopped

• 10 candlenuts

• 4 Tbs. chopped palm sugar

• 4 Tbs. vegetable oil

• 10 small red hot chilies, finely sliced

• 6 large red chilies, seeded and chopped

• 1 tsp. coriander seeds

• 1 Tbs. black peppercorns

• 2 salam leaves

Instructions:

• Combine all ingredients, except oil and salam leaves, place in a food processor and grind coarsely. Heat vegetable oil in a heavy saucepan or wok until very hot. Add ground ingredients together with salam leaves and cook over medium heat for 5 minutes, stirring frequently, until marinade changes to a golden color. Set aside and cool before using. Keep refrigerated for 24 hours before using to maximize the flavor.

Makes 1 cup.

Have I mention about Nasi Uduk? I do not remember it, but try search it in my previous post. Nasi Uduk is cooked rice that cooked in santan (coconut milk). It very delicious, and tasty. This menu are including popular Indonesia dishes, and you can find it in foodstall along street. In Malaysia, it call as Nasi Lemak. Here the recipe, don’t forget to try :).

Ingredients:

• 2 cups rice

• 3 cups coconut milk

• 1 salam leaf

• ½ teaspoon salt

• aluminum foil

Instructions:

• Put all the ingredients into a saucepan, and bring to a boil. Turn off the heat, cover the pan and let the mixture stand for fifteen minutes to allow the rice to absorb the coconut milk.

• Place the rice on an aluminum foil square in a Chinese-style steamer. Steam for twenty minutes to complete the cooking.

Makes 8 servings, with other dishes. Usually, it eaten with fried chicken. If you like hot food (food combined with chilies), this cooked rice matched.

Soto or soup is popular street food in Indonesia. People usually eat soup (chicken or cow soup) as breakfast. Soto usually serves with rice inside. There are a lot of recipe style of this soup. It depend from origin area, such as betawi soup fronm Jakarta, Lamongan soup from Lamongan (city in East Java Province), and others.

Here the chicken soup recipe for you all, try it to taste Indonesian soup style.

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 traditional Indonesia chili sauce.

Makes 8-10 servings.

In this post, I wrote about Manado Porridge, famous Indonesian cuisine from Sulawesi. Here the full recipe about it. Enjoy, and happy cook time! :).

Ingredients:

• 250 gr of long grain rice

• 2 ears of corn, kernels stripped from the cobs

• salt to taste

• water

• 5 long string beans

• ½ cup spinach leaves

• ½ cup kangkung leaves (water convolvulus)

• 200 gram pumpkin, cut in 2 x 2 cm pieces of 1 cm thickness

• 20 kemangi (Horappa basil) leaves

Instructions:

• Boil the rice together with the corn kernels and the salt in enough water to cover rice to a depth of 6 cm

• After the water comes to a boil, add the long beans, cut in 5 cm lengths. Cook until the rice is half done; add the spinach leaves, the kangkung, the pumpkin, and the basil. Simmer tightly covered, until rice is done. Remove.

• Serve with tomato sambal and fried salted fish.

Tomato Hot Sauce

• Mix finely sliced red chilies, bird's eye chilies, shallots and tomatoes together. Ass salt and stir until everything is well-blended.

Just look at the image, you’ll see cakes in layers form. This Indonesia cakes has been my favorite cakes since child. I usually eat it with peel one by one of the layer. So tasty. Here the cakes recipe:

Ingredient :

Serves 20

1 litter coconut milk

salt

3 pandan leafs

270 gram rice flour

100 gram corn starch

300 gram granulated sugar

Food color red and green

Preparation :

1. Cook coconut milk with salt and pandan leaf. After it boiled, take out and let it cool.

2. Mix rice flour, corn starch, and granulated sugar. Pour coconut milk little by little while stir continuously.

3. Split the dough into 3 parts. Leave the first part without color. The other colored into red and green.

4. Take out a tray size 18 cm. layer with plastic and cover with oil. Pour the white dough on the base of the tray and stem for 10 minutes.

5. Pour the red dough and stem for 10 minutes, and so on with the green dough and the rest of the dough.

Sate or Satay or Satay, for this original food from Indonesia, now I write the recipes for you hope you’ll like it and enjoyed. Browse this blog to get more info about sate.

Ingredient:
Serves 10
30 big head shrimp
2 lemon juice
20 shallots
5 gloves garlic
10 red chilies
2 sliced ginger
4 sliced turmeric
4 lemon leaves
4 tbsp ketchup and tomato sauce
Salt and sugar
Skewers
Preparation:
1.Cover the shrimp with lemon juice and salt. Put it away in the refrigerator for 1 hour. Stick the shrimp with the skewer.
2.Ground all the ingredients then stir fry in oil until it is aromatized. Add in the shrimp with the skewers. Stir for a while until it turns color.
3. Grill / Burn the shrimp until it is cooked.

Dye noodle is foodstall cuisine from Palembang, South Sumatera, Indonesia. Exactly, you also can find this food in Jambi, or Lampung, but in Palembang, dye noodle become characteristic and popular food of this city.

This food use shrimp for main condiment. Shrimp brains use to make the gravy. The egg noodle that use is like spaghetti, big size and straight.

Before you try recipe below, remind that you must have special pan to cook the gravy. Use double pan to cook, one big pan fulfill with water, smaller pan fulfill with the gravy. Put smaller pan in big pan. Smaller pan become float parts So you have to cook the gravy inside boiled water. Why? Because if the gravy ‘touch’ the fire directly, gravy become too hot, and make it thicker.

Ingredients:
Shrimps, egg noodle, bean sprouts, boiled egg, shallots, garlic

Gravy Ingredients:
Shrimp stock, sugar, salt, pepper, wheat flour, egg, onion leaves

How to make it:
Mill shallots, garlic, pepper, salt until refined. Heat the frying oil, sautéing refined spices until fragrant. Put in chopped shrimp, add water, and let it boiled. After that, put in wheat flour which have been fused with water. Let it boiled, add sugar, and onion leaves.

Apem is Javanese cakes, made from rice flour, it become favorite cakes in Indonesia. You can find apem which have modified with cheeses and others West Country ingredients in several food stall in Indonesia. But right now, I write “original” recipes. Enjoyed :)

Ingredient :
Serves 15
400 gram rice flour
80 gram corn starch
1 pack of yeast
200 gram granulated sugar
Salt
2-3 cups of coconut milk
Food color red and green
1/2 coconut flakes, steamed with a little bit of salt

Preparation :

1. Mix rice flour with corn starch, yeast, sugar, and salt evenly. Pour the coconut milk. Make out dough.
2. Leave the dough in a warm place for 1 hour
3. pour the coconut milk until the dough is smooth
4. Warm up small cup that has already being cover with oil in a steamer. Pour dough into the small cups. stem until cooked
5. Serve with coconut flakes

After several story about meatball (here, here, here, here, and here) I’ve made, know I try to write meatball recipe.

Ingredients:

500 grams of chopped meat (cow or pig)
500 grams of intact medium size prawn of ( with its skin)
1-2 big Hioko mushroom
Ear mushroom
! big carrot
Cauliflower
Vermicelli
Fried onion
Yensui leaves/Coriander leaves

Spices/condiments:
5-6 of shallots, cut it
3-4 of garlic chopped refined
2 tea spoon of nutmeg
Salt
Sugar
Pepper powder
2 eaten spoon of sesame oil
Oyster sauce

How to make it:
Prepares:
Two kind of mushroom and vermicelli soaked. After tender, cut in big size but slightly for hioko mushrooms, chopped the ear mushroom and vermicelli.
Cut in circle of carrot
Clean cauliflower, and cut it in size as you wish
Chopped coriander leaves

Process:
Remove shrimp shells, but don’t throw the skin and the head, chop the shrimp
Mix the chopped shrimp and chopped meat
Add chopped garlic
Add nutmeg, salt, pepper, oyster, and fried onion as you wish
Add ear mushroom and vermicelli
Mix all and add sesame oil
Rounded it with hand, so become ball

Garvy:
Boil water in big pan (how much? as your wish)

After boiled, add shrimp skins and heads, wait a moment until cooked, and change in colors. Pick up shrimp skins and heads.

Drop the wok on stove, heat the oil (kind of oil is up to you, it can be butter, margarine, or others). Sautéing chopped garlic and shallots until the fragrance is came up, add with 1 tea spoon of nutmeg powder, add carrot, ear mushroom, and hioko, poke it just a moment on wok.

Add in boiled water, wait a moment
Add meatball one by one
Final step, add chopped coriander leaves, fried onion, also vermicelli
Taste it, arrange sour-sweet as you wish with salt and sweet