My Recipes Blog

SOTO KUDUS - INDONESIAN FOOD

Soto kudus is a refreshing, light chicken soup from Central Java, Indonesia. It is usually served hot in a small bowl, with rice, slices of key lime, shrimp cracker, emping, and clam satay.

Ingredients
1 whole chicken, preferably “kampung chicken”
2000ml water
1 tablespoons salt

200g bean sprouts
3 tablespoons cooking oil
3 tablespoons sweet soy sauce

3 pieces celery, thinly sliced
3 tablespoons thinly chopped, fried garlic

Spices
5 cloves red onion
5 cloves garlic
½ tablespoon white pepper
1 tablespoon salt

Sweet Soy Sauce Chili / Sambal Kecap
10 chili pepper
2 cloves garlic
200ml sweet soy sauce
2-3 tablespoons hot water
½ tablespoon cooking oil

Procedure
Bean Sprouts
1. Clean the bean sprouts and cook inside hot water for 2 minutes. Remove to a plate.

Shredded Chicken & Chicken Broth
1. Cook the chicken inside hot water for 15 minutes with 1 tablespoon salt.
2. Blend the spices until smooth.
3. Heat the wok and add cooking oil. Stir fry the spices until cooked.
4. Put the spice and sweet soy soice into chicken broth. Cook with small fire for 30 minutes.
5. Remove the chicken from the broth. Cut or shred the meat into small pieces and place it on a plate.

Sweet Soy Sauce Chili
1. Stir fry both chili peppers and garlic until cooked.
2. Ground chili peppers and garlic. Remove to a bowl.
3. Add sweet soy sauce and hot water. Stir until mixed.

Soto Kudus, putting them together
1. Put bean sprouts and shredded chicken meat into a bowl.
2. Add the selery and fried garlic.
3. Put the hot chicken broth and serve while hot with sweet soy sauce chili.

Cooking time : 90 minutes
Servings : 6

SOTO KUDUS - INDONESIAN FOOD

EMPAL DAGING MANIS - INDONESIAN FOOD

Empal manis is a popular meat dish, well liked by both adults and children, for its tenderness and sweetness. It is usually served with hot white rice and fried red onion in Indonesia.

Ingredients
600g beef
2 salam leaves
2 teaspoons salt
50g palm sugar, grated.
1500ml water
800ml coconut milk from 2 coconuts
1 teaspoon tamarind water

Spices
6 cloves red onion
3 cloves garlic
1 tablespoon coriander (cilantro) powder, fried without oil
3 cm galangal

Fried red onion
5 cloves red onion, thinly sliced and fried until it is golden brown

Procedure
1) Blend the spices until smooth.
2) Mix the beef with spices, salt and palm sugar and marinate for 1 hour.
3) Cook the beef inside hot water with salam leaves until medium done. Remove and cut the beef into 4 x 5 x 1 cm. Tenderize the meat with a meat mallet.
4) Heat the beef inside the previous hot water. Add coconut milk and tamarind water.
5) Remove the beef when it’s cooked and let it cool.
6) Fry the beef with small amount of oil until the beef is a bit brown.
7) Pour over the fried red onion on top of the beef.

Cooking time : 125 minutes
Servings : 6

Notes, Tips and Variations
1) Cut the beef into the same size and shape so that the cooked beef will look uniform and have the same tenderness.
2) Do not over tenderize the beef.

EMPAL DAGING MANIS - INDONESIAN FOOD

AYAM GORENG POP - INDONESIAN FOOD

Ayam goreng pop is one of famous dish which originated from the Padang ethnic group of Indonesia.

Ingredients
1 whole chicken, preferably “kampung chicken”
7 cloves garlic
2 tablespoon salt
1000ml water
1 teaspoon vinegar
5 tablespoons palm oil

Procedure
1) Place chicken on board, breast side up. Cut through breastbone, a little to 1 side, and right through backbone. Now we have 4 pieces of chicken.
2) Blend garlic and salt until smooth. Put into water and heat it until it is boiling.
3) Put the chicken and vinegar, remove the chicken when it is cooked.
4) Heat the wok then add 5 tablespoons palm oil. When the oil is hot, put in the chicken and quickly remove it. Transfer into a serving plate and serve while hot.

Cooking time : 70 minutes
Servings: 4

Notes, Tips and Variations
1) Choose young chickens for its tender meat.
2) Quick fry the chicken to prevent it becoming hard.

AYAM GORENG POP - INDONESIAN FOOD

RENDANG - INDONESIAN FOOD

Rendang is a dish which originated from the Padang, Western Sumatera, Indonesia. It is served at ceremonial occasions and to honour guests. Rendang is made from beef slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments and to become tender. The cooking process changes from boiling to frying as the liquid evaporates. Rendang is often served with rice in Indonesia.

Ingredients
500g beef shank, cut into 5 x 5 x 2 cm cube
1 turmeric leaf
3 orange leaves, vein removed
1 cm cinnamon
1/8 teaspoon nutmeg powder
3 piece of cloves
1000ml thin coconut milk from 1 coconut
500ml thick coconut milk from 1 coconut

Ground Spices
6 red chilies
1 lemon grass, chopped
8 cloves red onion
3 cloves garlic
½ teaspoon coriander
2 cm ginger
3 cm galangal
1½ teaspoons salt

Procedure
1) Heat ground spices, thin coconut milk, beef shank, turmeric leaf, orange leaves, cinnamon, nutmeg, and cloves until it is boiling, while being occasionally stirred.
2) After the sauce thickens, pour in the thick coconut milk. Heat it again until the beef is cooked and dry.

Cooking time : 150 minutes
Servings : 5

Notes, Tips and Variations
1) Since it takes a long time to cook, it’s better to cook rendang in large quantity.
2) Do not use loin beef since it easily becomes tender.
3) Pick an old coconut to make coconut milk. To have a richer taste, use 2 coconuts for 500g beef shank.
4) Rendang can be made into wet or dried rendang. To make wet rendang, remove the rendang after it gets oily. Wet rendang should be consumed within one month, without refrigeration. And to make dried rendang, stir the beef until it is dry. Dried rendang can be kept for 3-4 months.

RENDANG - INDONESIAN FOOD