Black Gravy Squid (Cumi Masak Tinta)

3 squid in medium size, clear them without remove the ink pouch, cut into pieces
1 big tomato, shred
1 garlic clove
2 small red onion
1 stalk green onion, shred
1/2 tea spoon salt
1/4 tea spoon pepper powder
1/2 tea spoon sugar
1 table spoon cooking oil
3 cup water

Heat cooking oil in a pan, add garlic, red onion, and green onion, mix till fregrance.

Add the squids and tomato, pour in water, cook about 10-13 minute in high heat (don't cook it too long or the squid will become rubbery), add salt, sugar and pepper powder, mix then remove.

Ready to serve

Black Gravy Squid (Cumi Masak Tinta)

3 squid in medium size, clear them without remove the ink pouch, cut into pieces
1 big tomato, shred
1 garlic clove
2 small red onion
1 stalk green onion, shred
1/2 tea spoon salt
1/4 tea spoon pepper powder
1/2 tea spoon sugar
1 table spoon cooking oil
3 cup water

Heat cooking oil in a pan, add garlic, red onion, and green onion, mix till fregrance.

Add the squids and tomato, pour in water, cook about 10-13 minute in high heat (don't cook it too long or the squid will become rubbery), add salt, sugar and pepper powder, mix then remove.

Ready to serve

Buntil (Cassava wrap in coconut sauce)

Buntil Stuffing Ingredients :
Grated coconut
Red pepper
chili
onion
garlic
anchovy
pete cina
salt
sugar
flavoring

Buntil Wrapping Ingredient :
Cassava leaves or papaya leaves

Buntil Sauce Ingredient :
coconut milk
red pepper
chili
onion
garlic
turmeric
alpina galanga
lemon leaves
lemon grass
salt and sugar to taste

Buntil Stuffing :
Mills finely red pepper, chili, onion, garlic, salt, sugar and flavoring
Pouring grated coconut, anchovy, pete cina to the dough 1.a.

Buntil Wrapping :
Heap up 7 plies cassava leaves, put dough
wrapped around as a ball
Steamed within 7 hours

Buntil Sauce :
Mills finely red pepper, chili, onion, garlic, turmeric and alpina galanga.
Prepare frying pan and cook doug 1.c until good smelt ±5 minutes
Pouring coconut milk, wait till its boiled

To serve, prepare a bowl, place the buntil and then pour the sauce.

Buntil (Cassava wrap in coconut sauce)

Buntil Stuffing Ingredients :
Grated coconut
Red pepper
chili
onion
garlic
anchovy
pete cina
salt
sugar
flavoring

Buntil Wrapping Ingredient :
Cassava leaves or papaya leaves

Buntil Sauce Ingredient :
coconut milk
red pepper
chili
onion
garlic
turmeric
alpina galanga
lemon leaves
lemon grass
salt and sugar to taste

Buntil Stuffing :
Mills finely red pepper, chili, onion, garlic, salt, sugar and flavoring
Pouring grated coconut, anchovy, pete cina to the dough 1.a.

Buntil Wrapping :
Heap up 7 plies cassava leaves, put dough
wrapped around as a ball
Steamed within 7 hours

Buntil Sauce :
Mills finely red pepper, chili, onion, garlic, turmeric and alpina galanga.
Prepare frying pan and cook doug 1.c until good smelt ±5 minutes
Pouring coconut milk, wait till its boiled

To serve, prepare a bowl, place the buntil and then pour the sauce.

Beef Rib Soup From Gorontalo Sulawesi (Kuah Bugis ala Gorontalo)

1000 g beef ribs
200 g grated coconut, brown roasted
3 litres water
2 tbsp oil
1 tbsp salt

6 tomatoes sliced
1 stalk lemon grass
2 cm cinnamon
3 tbsp roughly chopped spring onion
2 kaffir lime leaves
1 pandanus leaf
15 sweet basil

Spices blend :

4 tbsp sliced garlic
1 tbsp sliced red chili
5 tbsp sliced shallots
2 tsp sliced turmeric
1 tsp sliced ginger
6 candlenuts
1 1/2 tbsp galangal
Pinch of cumin
1 tbsp coriander
1/2 tsp nutmeg powder

Put the beef ribs and water in a pan and bring to boil over medium heat until the beef tender and the stock remains 1000 ml, set aside.

Pound the roasted coconut until smooth an oily, set aside.

Blend all spices into a paste. In a wok, put oil and saute the paste over medium heat. Add salt, cinnamon, lemon grass, and tomatoes.

Add the coconut, mix well. Add this mixture to the beef rib stock, bring to boil over medium heat.

Before removing from heat, add spring onion, kaffir lime leaves, sweet basil, and pandanus leaf, continue boiling until done.

Transfer into a serving bowl and serve.

Beef Rib Soup From Gorontalo Sulawesi (Kuah Bugis ala Gorontalo)

1000 g beef ribs
200 g grated coconut, brown roasted
3 litres water
2 tbsp oil
1 tbsp salt

6 tomatoes sliced
1 stalk lemon grass
2 cm cinnamon
3 tbsp roughly chopped spring onion
2 kaffir lime leaves
1 pandanus leaf
15 sweet basil

Spices blend :

4 tbsp sliced garlic
1 tbsp sliced red chili
5 tbsp sliced shallots
2 tsp sliced turmeric
1 tsp sliced ginger
6 candlenuts
1 1/2 tbsp galangal
Pinch of cumin
1 tbsp coriander
1/2 tsp nutmeg powder

Put the beef ribs and water in a pan and bring to boil over medium heat until the beef tender and the stock remains 1000 ml, set aside.

Pound the roasted coconut until smooth an oily, set aside.

Blend all spices into a paste. In a wok, put oil and saute the paste over medium heat. Add salt, cinnamon, lemon grass, and tomatoes.

Add the coconut, mix well. Add this mixture to the beef rib stock, bring to boil over medium heat.

Before removing from heat, add spring onion, kaffir lime leaves, sweet basil, and pandanus leaf, continue boiling until done.

Transfer into a serving bowl and serve.

Vegetable Curry Indonesian Style (Sayur Lodeh)

1 1/2 cups cut green beans
2 carrots
1/2 turnip
1/2 head cabbage
250 g firm tofu
1 1/2 cups coconut milk
2 cups water

Spice blend

1 inch fresh ginger
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons chili paste
2 teaspoons shrimp paste (optional)
2 medium onions
4 garlic cloves
2 stalks lemongrass
20 small dried shrimp, first soaked in hot water to soften
4 tablespoons oil

Chop all the spice blend ingredients and add them to the blender, except the chilli powder. Blend it into a paste.

Combine coconut milk and water to form thin coconut milk.

Cut all the vegetables into small cubes and sticks.

After all the spices are blended, add chilli powder according to your tastes.

Fry it in oil till the oils in the paste ooze out.
Add thin coconut milk and bring it to a gentle boil.

Dump in all the vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.

Adding pepper is not reccomended.
Serve Sayur Lodeh over rice.

Vegetable Curry Indonesian Style (Sayur Lodeh)

1 1/2 cups cut green beans
2 carrots
1/2 turnip
1/2 head cabbage
250 g firm tofu
1 1/2 cups coconut milk
2 cups water

Spice blend

1 inch fresh ginger
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons chili paste
2 teaspoons shrimp paste (optional)
2 medium onions
4 garlic cloves
2 stalks lemongrass
20 small dried shrimp, first soaked in hot water to soften
4 tablespoons oil

Chop all the spice blend ingredients and add them to the blender, except the chilli powder. Blend it into a paste.

Combine coconut milk and water to form thin coconut milk.

Cut all the vegetables into small cubes and sticks.

After all the spices are blended, add chilli powder according to your tastes.

Fry it in oil till the oils in the paste ooze out.
Add thin coconut milk and bring it to a gentle boil.

Dump in all the vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.

Adding pepper is not reccomended.
Serve Sayur Lodeh over rice.

Chicken in Coconut Milk (Opor Ayam)

1 whole chicken
4 cups of coconut milk
6 pieces of shallots
3 pieces of garlic
120 gram candle nut
10 gram coriander
5 gram cumin
3 pcs bay leaves
1 pcs lemongrass
100 gr galangal
salt and pepper to taste

Cut chicken into pieces
Grind shallots, garlic, candle nut, coriander, and cumin
Boil chicken with 2 cups of coconut milk, put in lemongrass and galangal.

When chicken is about done, pour in the rest of the coconut milk along with the spice mix above.
Add salt and pepper to taste.
Cook until the chicken is done
Serve warm.

Chicken in Coconut Milk (Opor Ayam)

1 whole chicken
4 cups of coconut milk
6 pieces of shallots
3 pieces of garlic
120 gram candle nut
10 gram coriander
5 gram cumin
3 pcs bay leaves
1 pcs lemongrass
100 gr galangal
salt and pepper to taste

Cut chicken into pieces
Grind shallots, garlic, candle nut, coriander, and cumin
Boil chicken with 2 cups of coconut milk, put in lemongrass and galangal.

When chicken is about done, pour in the rest of the coconut milk along with the spice mix above.
Add salt and pepper to taste.
Cook until the chicken is done
Serve warm.

Spicy Tegal Soup Traditional Style (Soto Tegal)

150 g chicken breast boiled, fried, and cubed
100 g cow's heart boiled, fried, and cubed
100 g tripe boiled, fried, and cubed
150 g boiled chicken intestine, fried
750 ml stock
100 g bean sprouts, blanched, drain
5 tbsp sliced green onion
3 tbsp fried sliced shallots
2 tbsp fermented soybean (miso)
2 tbsp oil for sauteing

Spices :

3 tbsp sliced shallots
1 tbsp sliced garlic
5candlenuts
1 tsp shrimp paste
1 tbsp sliced boiled red chilies
2 1/2 tbsp sliced capsicums
1 tsp sliced galangal
2 salam leaves/bay leaves
1 stalk lemon grass
1 tsp sugar
1 tsp salt

Sambal Tauco :

1 tbsp sliced red chilies
1 tbsp fermented soybean (miso)
1 tsp sugar
1 tbsp oil
To make the sauce : Blend all the spices. Put oil in the pan, saute the paste over medium heat, add fermented soybean, salam leaves, lemon grass, sugar, and salt as seasoning.

Boil the stock over medium heat, put the seasoning and continue boiling for 10 minutes, turn off the heat.

In a serving bowl, put bean sprouts, chicken pieces, entrails, and green onion. Pour the hot sauce and serve immediately.

Serve with sambal tauco and sliced lime.

To make sambal tauco : blend red chilies, fermented soybean (miso), and sugar into a paste. Put oil in a pan, saute the paste over medium heat until done.

Spicy Tegal Soup Traditional Style (Soto Tegal)

150 g chicken breast boiled, fried, and cubed
100 g cow's heart boiled, fried, and cubed
100 g tripe boiled, fried, and cubed
150 g boiled chicken intestine, fried
750 ml stock
100 g bean sprouts, blanched, drain
5 tbsp sliced green onion
3 tbsp fried sliced shallots
2 tbsp fermented soybean (miso)
2 tbsp oil for sauteing

Spices :

3 tbsp sliced shallots
1 tbsp sliced garlic
5candlenuts
1 tsp shrimp paste
1 tbsp sliced boiled red chilies
2 1/2 tbsp sliced capsicums
1 tsp sliced galangal
2 salam leaves/bay leaves
1 stalk lemon grass
1 tsp sugar
1 tsp salt

Sambal Tauco :

1 tbsp sliced red chilies
1 tbsp fermented soybean (miso)
1 tsp sugar
1 tbsp oil
To make the sauce : Blend all the spices. Put oil in the pan, saute the paste over medium heat, add fermented soybean, salam leaves, lemon grass, sugar, and salt as seasoning.

Boil the stock over medium heat, put the seasoning and continue boiling for 10 minutes, turn off the heat.

In a serving bowl, put bean sprouts, chicken pieces, entrails, and green onion. Pour the hot sauce and serve immediately.

Serve with sambal tauco and sliced lime.

To make sambal tauco : blend red chilies, fermented soybean (miso), and sugar into a paste. Put oil in a pan, saute the paste over medium heat until done.

Chicken Grilled In Turmeric Spice (Ayam Bakar Bumbu Kuning)

1 whole chicken, cut up into 4-8 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised

1 Tbsp. tamarind juice
3 Tbsp. vegetable oil

Spices :

3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ tbsp. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 tbsp. salt

Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.

Add the chicken pieces and stir well until the chicken is half done.

Pour in the coconut milk and tamarind juice.

Cook it until the chicken is almost done and the sauce is thickened, remove.

On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.

Chicken Grilled In Turmeric Spice (Ayam Bakar Bumbu Kuning)

1 whole chicken, cut up into 4-8 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised

1 Tbsp. tamarind juice
3 Tbsp. vegetable oil

Spices :

3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ tbsp. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 tbsp. salt

Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.

Add the chicken pieces and stir well until the chicken is half done.

Pour in the coconut milk and tamarind juice.

Cook it until the chicken is almost done and the sauce is thickened, remove.

On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.

Indonesian Spice Cake (Spekkuk)

2 cups cake flour, sifted
1/2 teaspoon baking powder
1 teaspoon nutmeg, grated
1/2 teaspoon clove, ground
4 teaspoons cinnamon, ground
1 pinch salt
3/4 lb butter, unsalted (3 sticks)
1 2/3 cups sugar
4 eggs, large
3 egg yolks, large, lightly beaten
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar (for garnish)

Preheat oven to 325 degrees Fahrenheit; grease and flour a bundt pan.

In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt; resift one more time, then set aside.

In another bowl, beat the softened butter until it is soft and very pliant, about one minute, gradually add the sugar and beat on high speed until it is pale and fluffy, about 3 to 5 minutes.

Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes.

Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed (or stirring with a wooden spoon) until the batter is smooth and the flour is well combined with the butter and eggs; add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.

Pour the batter into the prepared pan, spreading it until the surface is even; then place the pan in the middle reack of the oven and bake about one hour, test with a wooden pick; this cake will nearly double in size as it cooks.

Remove the pan from the oven and set it on a wire rack to cool for about 10 minutes, when cool enough , invert the cake onto a wire rack to finish cooling; then transfer the cake to a serving platter and sprinkle the top with sifted confectioner's sugar.

Indonesian Spice Cake (Spekkuk)

2 cups cake flour, sifted
1/2 teaspoon baking powder
1 teaspoon nutmeg, grated
1/2 teaspoon clove, ground
4 teaspoons cinnamon, ground
1 pinch salt
3/4 lb butter, unsalted (3 sticks)
1 2/3 cups sugar
4 eggs, large
3 egg yolks, large, lightly beaten
2 teaspoons vanilla extract
1 tablespoon confectioners' sugar (for garnish)

Preheat oven to 325 degrees Fahrenheit; grease and flour a bundt pan.

In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt; resift one more time, then set aside.

In another bowl, beat the softened butter until it is soft and very pliant, about one minute, gradually add the sugar and beat on high speed until it is pale and fluffy, about 3 to 5 minutes.

Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes.

Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed (or stirring with a wooden spoon) until the batter is smooth and the flour is well combined with the butter and eggs; add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.

Pour the batter into the prepared pan, spreading it until the surface is even; then place the pan in the middle reack of the oven and bake about one hour, test with a wooden pick; this cake will nearly double in size as it cooks.

Remove the pan from the oven and set it on a wire rack to cool for about 10 minutes, when cool enough , invert the cake onto a wire rack to finish cooling; then transfer the cake to a serving platter and sprinkle the top with sifted confectioner's sugar.

Bajak Chili Sauce (Sambal Bajak)

8 red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 garlic cloves peeled and sliced
6 shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 salam leaves
2 lemongrass stalks bruised
1/2 inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Grind with a mortar and pestle or blend the first 7 ingredients very finely.

Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.

Pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.

Keeps up to 1 week or longer if refrigerated.

Bajak Chili Sauce (Sambal Bajak)

8 red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 garlic cloves peeled and sliced
6 shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 salam leaves
2 lemongrass stalks bruised
1/2 inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Grind with a mortar and pestle or blend the first 7 ingredients very finely.

Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.

Pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.

Keeps up to 1 week or longer if refrigerated.

Besengek Chicken (Ayam Besengek)

1 whole chicken
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.

Add onion and garlic to chicken and fry until onion turns medium brown. Add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute.

Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

Besengek Chicken (Ayam Besengek)

1 whole chicken
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.

Add onion and garlic to chicken and fry until onion turns medium brown. Add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute.

Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.