Welcome to Original Javanese Recipes... Join my adventure in the world of javanese cuisine, come and take a peek on some of well-known javanese recipes..... :) Javanese foods like many Indonesian foods often use coconut milk as their ingredients, with unique combination from other spices available on java tropical island brings you the unique and exotic tastes you've never experienced before...
Thursday, May 31, 2007
½ pounds Rice (washed thoroughly, until water runs clear).
¾ tsp Turmeric
½ tsp Galangal (laos) powder
2 Bay leaves
1 ¼ cup Coconut milk
1. Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil
until water is almost evaporated.
2. In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk.
Pour the rice into this mixture.
3. Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has
evaportated and steam is escaping through the surface of the rice.
4. Serve hot. (6 servings)
Wednesday, May 9, 2007
When you're having fried rice, soto, or other spicy dishes, this is your best companion, can't eat without it...
- 1/2 onion (sliced thinly)
- 1 chili pepper (slit down the side)
- 3/4 cup white vinegar
- 1/4 cup water
- 3-4 tbsp Sugar
- 1 tsp salt
- 2-3 peppercorns
- 1 Cucumber sliced into 1/4" rounds
- Bring first set of ingredients to a boil in a saucepan.
- Place cucumber in a heat-proof jar or bowl. Pour boiling liquid over to cover.
- Cover the container and refrigerate for at least 3-4 hours to allow flavors to meld.
- Cucumber can be peeled, seeded and sliced into half moons if you like.
- Add 2-3 whole cloves for extra flavor.
Wednesday, May 2, 2007
- 250 gr tofu/tahu (bean curd)
- 250 gr tempe
- 2 onions
- 5 cloves garlic
- 3 tbsp palmsugar
- 1 tsp terasi bakar (shrimp paste)
- 2 tbsp kecap manis (sweet dark soy sauce)
- 1 tsp salt
- 2 salam leaves
- 2 red lomboks (large chilies)
- 5 cm laos (galangal)
- 1 tsp asem / tamarinde
- 3 tbsp water
- 500 ml water + 2 tsp salt
- Mix the water with the salt.
- Cut the tempe into dice sized pieces and add it to the water for 5 minutes.
- Then drain. Cut the tahu/tofu in dice sized pieces.
- Heat in a wok the oil and fry the tempe and the tahu/tofu golden brown.
- Mix the asem with the 3 tbsp water.
- Pound or grind the laos into a paste.
- Cut the onions, the lomboks and the garlic fine.
- Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos and the salam for 3 minutes.
- Then add the terasi and the lomboks and fry this for 1 minute.
- Add the kecap, palmsugar, asemwater and the salt and let in simmer slowly for 2 minutes.
- Then add the tempe and the tahu/tofu and let in simmer for a few moments.
Saturday, April 28, 2007
Lamb meat is stiff, but if cooked well, You'll have an extraordinary dinner with your family :)
Ingredients & Directions
- 1 3/4 lb Lamb, fresh
- 2 ea Onion
- 3 ea Thai chile
- 1 x Ginger, fresh; 3/4" knob
- 1 x Lemon grass root, 1/2" knob
- 1 ea Lemon grass, stem
- 2 ea Garlic clove
- 8 ea Macadamia nut
- 2 ea Tomato, ripe
- 1/3 c Oil
- 1/2 t Cardamom, ground
- 1/2 t Cumin powder
- 1/2 t Turmeric
- 1/4 t Fennel powder
- 1 ea Cinnamon stick; 2"
- 4 ea Cloves, whole
- 1 x Salt; to taste
- 1 x Pepper, black; to taste
- 4 c Coconut milk
- Calories per serving: 553 Fat grams per serving: 26 Approx. Cook Time: 1:00
- Cut the lamb into bite-size chunks.
- Chop the onions, chiles, ginger, lemon root and lemon grass.
- Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice.
- Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper.
- Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes.
- Serve immediately with steamed rice.
Wednesday, April 18, 2007
Sayur Lodeh is delicious and healthy...
If you need a nice substitute for meat, you can try this menu because it tastes a little bit greasy and sweet :)
- 1/2 head cabbage
- 2 carrots
- 1/2 turnip
- 250gr firm tofu
- 1 1/2 cups cut green beans
- 1 1/2 cups coconut milk
- 2 cups water
- 2 tablespoon chili paste
- 2 teaspoon shrim paste (belacan)
- 2 mediums onions
- 4 garlic cloves
- 2 stalks lemongrass
- 17 small dried shrimp, soaked in hot water to soften
- 1 inch fresh ginger
- 1 teaspoon corriander powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 4 tablepsoon 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. Don't burn it...
- 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.
- Serve Sayur Lodeh with hot rice.
* 100 g cucumber,
* 100 g bean sprouts
* 3 cabbage leaves
* 100 g string beans
* 25 g basil leaves
* 2 red chilies
* 1 cloves garlic
* 5 small chilies
* 1/2 tsp kencur
* 200 g peanuts, roast
* 1 tbs tamarind juice
* 1 tbs palm sugar (or brown sugar)
* 1 tsp salt
* 1/2 tsp shrimp paste
* 1-2 tbs vinegar
* 150 cc hot water
* fried emping chips
1 Parboil beansprouts and string beans.
2 Slice cucumber, cut string beans into 3cm pieces, and chop cabbage leaves into
3 Grind red chilies, garlic, small chilies, kencur, peanuts, palm sugar, salt shrimp
paste and vinegar in a blender.
4 Add tamarind juice and hot water into 3 and mix until smooth.
5 Mix all the vegetables and 4. Serves with fried emping on top.
taken from http://www.ne.jp/asahi/miho/selamatmakan/recipe/karedokEng.html
Saturday, April 14, 2007
The taste of Kalasan Fried Chicken is simply hard to explain...
It's salty but sweet with unique aroma...
It's one of my favorites...
Especially when served with hot chili sauce combined with sweet ketchup...
- 4 pcs Big Red Chili (omit the seeds)
- 100 cc of coconut water
- 1 pc Tomato (Cut into 4 pcs)
- 2 pcs Shallots (1 pc cut into 2 pcs)
- 3 pcs of Salam leaves or bay leaves as a substitute
- 1 pc of Galangal (bruised)
- 1 pc of Brown Sugar
- 1 chicken (cut into smaller pieces)
1. Simmer chicken with coconut water, salt and all the ingredients until the water has almost
evaporated and the chicken is tender.
2. Drain and allow to cool.
3. Set aside the red chili, tomato and red onion from the chicken to make the chili sauce.
4. Deep-fried chicken in hot oil until golden brown but do not fried it too crunchy.
5. The chicken is ready to be served with the chili sauce