Tahu Telur (Egg Tofu)

Sauce:
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

Omelettes:
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.

Wingko Babat

Ingredients
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

Directions
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 )

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

Directions:
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.

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
Salt
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

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 : http://www.tempeh.info/maketempeh/how-to-make-tempeh.php

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

spices:
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

Directions:
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.