Javanese Cuisine...

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

Nasi Kuning (Yellow Rice)


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

Acar Ketimun (Javanese Cucumber Pickle)

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

How to:
  1. Bring first set of ingredients to a boil in a saucepan.
  2. Place cucumber in a heat-proof jar or bowl. Pour boiling liquid over to cover.
  3. Cover the container and refrigerate for at least 3-4 hours to allow flavors to meld.

  1. Cucumber can be peeled, seeded and sliced into half moons if you like.
  2. Add 2-3 whole cloves for extra flavor.

Wednesday, May 2, 2007

Sambal Goreng Tahu Tempe (Fried Tofu and Tempeh in Spicy Sauce)


  • 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
  • oil
  • 500 ml water + 2 tsp salt

  1. Mix the water with the salt.
  2. Cut the tempe into dice sized pieces and add it to the water for 5 minutes.
  3. Then drain. Cut the tahu/tofu in dice sized pieces.
  4. Heat in a wok the oil and fry the tempe and the tahu/tofu golden brown.
  5. Mix the asem with the 3 tbsp water.
  6. Pound or grind the laos into a paste.
  7. Cut the onions, the lomboks and the garlic fine.
  8. Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos and the salam for 3 minutes.
  9. Then add the terasi and the lomboks and fry this for 1 minute.
  10. Add the kecap, palmsugar, asemwater and the salt and let in simmer slowly for 2 minutes.
  11. Then add the tempe and the tahu/tofu and let in simmer for a few moments.

Saturday, April 28, 2007

Gulai Kambing (Spiced Lamb)

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
  1. Calories per serving: 553 Fat grams per serving: 26 Approx. Cook Time: 1:00
  2. Cut the lamb into bite-size chunks.
  3. Chop the onions, chiles, ginger, lemon root and lemon grass.
  4. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice.
  5. 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.
  6. 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.
  7. Serve immediately with steamed rice.
Taken from

Wednesday, April 18, 2007

Sayur Lodeh (Coconut Curry Vegetable Stew)

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
Spice blend:
  • 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
  1. Chop all the spice blend ingredients and add them to the blender, except.
  2. the chilli powder. Blend it into a paste.
  3. Combine coconut milk and water to form "thin coconut milk". Cut all the.
  4. vegetables into small cubes and sticks.
  5. After all the spices are blended, add chilli powder according to your.
  6. tastes. Fry it in oil till the oils in the paste ooze out. Don't burn it...
  7. Add thin coconut milk and bring it to a gentle boil. Dump in all the.
  8. vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.
  9. Serve Sayur Lodeh with hot rice.

Karedok (Sundanese Salad)

* 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

Saturday, April 14, 2007

Ayam Goreng Kalasan (Kalasan Fried Chicken)

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...

Ingredients :

- 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)

Directions :

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

Monday, April 9, 2007

Dendeng Sapi Pedas (Hot Beef Jerky)


1/2 ts Pepper (more if you like it to be hotter)
1/2 ts Garlic Powder
1/2 ts Onion Salt
1 lb Beef Roast
1/2 c Soy sauce
1/2 ts Garlic Salt
1/2 ts Lemon Pepper

Directions :
  • Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours. Leave Oven door open to allow moisture to escape. Check often for proper level of dryness.
  • If you have a smoker, jerky may be dried in smoker. Keep the heat low and again check dryness of jerky often.

Thursday, March 15, 2007

Tahu Telur (Egg Tofu)

1 tablespoon peanut oil
1 small onion, very finely chopped
2 cloves garlic, finely minced
1 firm, ripe tomato, finely chopped
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon sugar

3 squares fresh bean curd
3 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 green onions, finely chopped
Peanut oil for frying

1. For the sauce: In a small saucepan, heat the oil and fry onion and garlic over
low heat, stirring frequently, until onion is softened, about 5 minutes.
2. Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a
pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.
3. For the omelettes: Chop bean curd into small pieces or mash roughly with a fork.
Stir into the eggs, season with salt and pepper; add the green onions.
4. Heat a large skillet, grease the base lightly with oil and fry the egg mixture in
small round omelettes no larger than saucer size. Make several and keep warm on a
hot plate until all the mixture is cooked.
5. Serve immediately topped with the sauce. If desired, garnish with thin diagonal
slices of the green onion.

Makes 4 servings.

Tuesday, March 13, 2007

Wingko Babat

500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

Lontong ( Rice )

* 500 g rice
* water
* banana leaves
* bomboo skewer

1 Wash rice and put into a pan with water, cook over slow heat for about 15 minutes,
then remove from heat.
2 Put 3-4 tbs of cooked rice on a banana leaf, roll it into 4 cm in diameter, secure
both ends with bomboo skewers. Repeat this procedure for all rice.
3 Boil water in a deep pan, put 2 into the boiled water to be soaked completely,
cook for about 2 hours.
4 Drain on a strainer and allow to cool.

Sunday, March 4, 2007

Sop Rawon (East Java Traditional Beef Soup)

Ingredients :

600g Beef rump
30g Turmeric roots
20g Ginger roots
50g Garlic
100g Shallot
50g Candlenut
20g Red chili
5g Kaffir lime leafs
30g Lemon grass
200g Black Nut (Kluwek), cleaned and soft
10g Coriander Powder
2g Bay leaf (Salam)
20g Galangal
3g Cumin
White Pepper Powder
White Sugar
Vegetables oil

Clean the beef rump and cut into cubes.

Blend shallot, garlic, ginger, candlenut, turmeric, red chili and black nuts (kluwek) until smooth.

Heat pan and put all blended ingredients and saute until cooked and smell good.

Add beef rump cubes and water to make the stock.

Put kaffir lime leafs, salam, galangal, lemon grass and boil until beef is tender.

Season with coriander powder, cumin, salt and sugar according to taste.

Notes : This original recipe is from Surabaya, Indonesia. It is served as a main course or soup in Indonesia together with salty egg and small beans sprout and shrimp crackers.

Contributed by: Chef Sri Murdoko

Saturday, March 3, 2007

Sop Buntut (Java Traditional Oxtail Soup)

2 lbs. oxtail
3 inches of ginger, unpeeled but smashed
3 nutmeg seeds, roughly broken
20 cloves
1 teaspoon ground black pepper
salt to taste
3 carrots, halved and chopped into 1 inch chunks
2 leeks, chopped into 1 inch chunks
1 scallion, chopped into 1 inch chunks
2 medium all-purpose potatoes, chopped into 8 chunks each
2 tomatoes, cut into wedges
1 cup chopped celery, with leaves.
fried shallots
1 Tbsp butter or vegetable oil

Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.

Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.

The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.

How to make tempeh?

Making tempeh is very easy. Here we explain how to make tempeh from 100% soy. This is the traditional tempeh as it is consumed in the country of origin: Indonesia. To make 500g tempeh you need the following ingredients:
- 300 g whole soybeans
- 4 tablespoons vinegar
- 1 teaspoon tempeh starter
Step 1: Cracking the soybeans
The easiest way is to crack the soybeans with a loosely set grain mill. Ideally each soybean is cracked in half. On the left you can see a picture of a Family Grain Mill. This grain mill can be bought on the internet for les than $100. With the Family Grain Mill you can split the 500 g soybeans in a few minutes. Daniel informed us that the Porkert Universal Grain Mill can also split the soybeans. It is a Czech made grain mill that is all hot dipped steel, easy to take apart and lasts a long time. If you know other grain mills that can do the job, please inform us!
When buying a grain mill consider that you can also use the dehulled soybeans to make soymilk. If you don't have a grain mill or dehulled soybeans continue with using whole soybeans, you will have to remove the hulls later by hand. If you are lucky, you can find a store that sells dehulled soybeans. Industrial tempeh producers normally buy dehulled soybeans. Maybe they will sell you some soybeans!
Step 2: Soaking and dehulling soybeans
Soak the soybeans in 2 liter water for 6 - 18 hours. If you use whole soybeans you should split them by squeezing them with a kneading motion. Stir gently causing the hulls to rise to the surface, then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.
Step 3: Cooking the soybeans
Put the beans in a cooking pot and water to cover the soybeans. Add 3 tablespoon vinegar and cook for 30 min. Drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.
Step 4: Inoculating the soybeans with tempeh starter
Sprinkle the soybeans with 1 teaspoon of tempeh starter. Mix with a clean spoon for about 1 minute to distribute the tempeh starter evenly. It's very important to mix the tempeh starter very well: it reduces the risk for spoilage and the fermentation will be faster. To promote the home production of tempeh we will send you a free sample of tempeh starter.
Step 5: Incubating the beans
Take 2 plastic bags 18 x 28 cm and perforate them with holes at a distance of about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter). This will allow the mould to breathe.
Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Place the packed beans in an incubator at 30°C or at a warm place for about 36- 48 hours during which the tempeh fermentation takes place. Then the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.
Now you know how to make tempeh. We hope that you will enjoy the home making of tempeh and ... the eating of it!
Taken from :

Friday, March 2, 2007

Sunda Empal Gepuk

600 gr beef shanks, cut into 4 big pieces
4 dried bay leaves
1 stalk lemongrass, take the white part and bruise
650 ml coconut milk
2 1/2 tsp salt

7 cloves of shallots, sliced then sauteed
5 cloves of garlic, sliced then sauteed
5 candlenuts, toasted
1 cm ginger
2 cm fresh galangal
3 tsp corriander
60 gr brown sugar

01) Combine all the ingredients in "spices" together and process in a blender or food processor until smooth.
02) In a big pot, stir in beef shanks, coconut milk, blended spices, bay leaves, lemongrass, and salt. Bring them to boil, then cook on low heat (simmer) until the beef is fully cooked and the liquid has decreased by half (about 2 hours).
03) Remove the pot from heat. Cut the beef chunks according to the meat pattern into 2 cm slices.
04) Heat oil in a sauteeing pan, then fry the beef with the remaining liquid until all the liquid is drained.

01) Combine all the ingredients in "spices" together and process in a blender or food processor until smooth.
02) In a big pot, stir in beef shanks, coconut milk, blended spices, bay leaves, lemongrass, and salt. Bring them to boil, then cook on low heat (simmer) until the beef is fully cooked and the liquid has decreased by half (about 2 hours).
03) Remove the pot from heat. Cut the beef chunks according to the meat pattern into 2 cm slices.
04) Heat oil in a sauteeing pan, then fry the beef with the remaining liquid until all the liquid is drained.