• 
  
  shake eggs and milk along with condiments above until mixed
• 
  
  Put in it cooked rice, paprika, Bombay onion, and fried shrimp. Stir until mixed.
• 
  
  Heat the wok, put on vegetables oil on it.
• 
  
  Pour dough/batter and stir it. Close the wok. Cook until the bottom rather dry.
• 
  
  Lift and make top side become bottom so every side cooked.
• 
  
  After cooked, serve in heat and eat it.

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.

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.

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

Related article: Patin Fish, Specific Meal in Malay Riau
Taste and presentation is main item when served specific and delicious cuisine. For that, trick is needed to serve patin curry.
This fish had to threaded extra carefully, if not, the taste of cuisine became un-delicious. Special treatment necessary because patin meat characteristic extremely tender and easy to broken, because this fish is from river, not sea fish.
The success key to cook patin fish knows the right time to put in chopped patin meat to cooking gravy. For example, at the moment we cooked curry, after spices and condiment that needed cooked with thick santan until the gravy/stock boiled, gravy let it boiled until few minutes.Afterwards, exactly while gravy enough boiled and the gravy component had smelted, patin fish immediately putted in. Cook for a moment in order that the spices and condiment absorbed in to meat fiber, after that quickly picked up from the stove. For a moment, the cuisine covered in order to make it tastier before served and ate.
Patin fish know well as gravy cuisine, both of thin gravy or thick gravy. Because people believe that patin fish more aromatic and tasty if cooked in boiled gravy. Beside that patin fish do not suitable if fried, because can easily broken.
See related article: Patin Fish, Specific Meal in Malay Riau
Source of this article: Kompas, written by Neli Triana, edited and translated by reog.

Related article: RENDANG CUISINE
There are a lot of spices formula used in rendang cooking process. This is one of them.
First, pick sirloin part of cow meat for better rendang. Sirloin made rendang tenderer than other cow meat part.
Ingredients:
Sirloin 1 kg, chopped to cube size. The chopped process did appropriate with meat fiber so that did not shattered while cooking. One kg of meat usually can be 25-30 cube chopped.
Condiment component : 2 liter of santan (milk squeezed from coconut), 1 stick of lemongrass which bruised, 1 sheet of turmeric leaf, 5 sheet of kaffir lime leaves which band with turmeric leaf, 12-20 rolled red chili, 6 grain of red onion, 3 clove of garlic, 1 cm of ginger, 5 cm of galangal, and salt.
Notice: You can buy instant condiment at supermarkets.
Cooking method:
1)Cook santan with turmeric leaf, kaffir lime leaves, and lemongrass. After that put in refined condiment, cook until boiled.
2)If oil comes out, put in chopped cow meat, stir it until cooked. The meat cooked with medium fire until santan become thick, drier, and brown-black colored, and the meat become tender.
See related article: RENDANG, KIND OF MINANGKABAU CULINARY
Article source :Kompas, this article is part of an article written by Prof. DR. Made Astawan, “Makan Rendang Dapat Protein dan Mineral!”, edited and translated by reog.

Who is dreaming to go to Bali???Island of Gods. For you which do not get that opportunity yet, this crabs recipe with Bali traditional spices culinary maybe quiet useful for dreaming about Bali. Here teh recipe:

Material :
1.Crabs : 1000 grams, cleaned, boiled, and cutted
2.Frying oil : 7 eaten spoon
3.Liquid lime : 1 eaten spoon
4.Sugar : ½ tea spoon
5.Water : 350 ml

Pounded spices :
1.Curly chili : 125 grams
2.Red onion : 100 grams
3.Garlic : 50 grams
4.Skinned turmeric : 25 grams
5.Ginger : 1 cm
6.Lemongrass : 1 stick, cutted
7.Coriander : 1 eaten spoon
8.Caraway seed : ½ tea spoon
9.Salt : 2 tea spoon


How to make :
1.Frying pounded spices with low frying oil and high temperature until fragance
2.Add crabs, stir the batter until become different color
3.Pour water, liquid lime and sugar, cook until all of spices absorbed and the gravy become thick


For 6 portion.

Source : Sedap Sekejap, source : KOMPAS. Translated and edited by reog.