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.