Udang Ala Dayak (Dayak-Style Shrimp)

This is a very special and rarely found recipe, based on: The Exotic Kitchens of Indonesia by Copeland Marks

Ingredients:

2 pounds Medium Shrimp -- peeled and deveined
2 tbsp Oil
4 medium Red Chiles -- sliced
1 medium Shallot -- sliced
1 clove Garlic -- sliced
1 tbsp Palm Sugar -- or brown
1 tbsp Tamarind Paste -- dissolved in
1/4 cup Water
1/2 inch Ginger Root -- sliced
1 tsp Salt
1 small Tomato -- chopped
Rice


How to:

1. Cook shrimp in 1 tablespoon oil over moderate heat for 2 minutes.
   
2. Set aside.
   
3. In food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste. Heat remaining oil in pan.
   
4. Stir-fry paste over moderate heat for 3 minutes. Add shrimp, cook 2 minutes.
   
5. Serve with rice.

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Bandeng Presto (High Pressure Cooked Smoked Milkfish)

Pressure cooking was first introduced by French Physicist, Denis Papin. He invented Steam Digester to reduce the time needed to cook foods. Basically what the steamer do is tighten the air pressure inside it to increase the boiling point of water, therefore the food would be cooked faster.

Bandeng Presto uses high pressure cooking technique that probably was introduced during Dutch colonization in Semarang, Central Java. Bandeng or Milk Fish contains many bones that makes it harder to eat when cooked with regular pressure. Bandeng Presto is Smoked Milk Fish which cooked with High Pressure Cooker.

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Tempe Tumis Sapi (Fried Tempeh with Beef )

The origin of Tempe / Tempeh is still considered a mystery until now. Some believe that Tempe is invented by Javanese. The record of Tempe is found in one of ancient Javanese Literature called Serat Centhini that's written in 16th century.

Other records also show that tempe might be produced using black soybeans before 16th century by Javanese Rural Community in Mataram.

The word tempe probably came from Javanese Ancient Word "tumpi".

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Pepes Udang (Indonesian Steamed Shrimps)

By Dennis Sim,

These scrumptious shrimps are steamed with fresh herbs and spices in banana leaves or foil wrap, which makes for a healthy and colorful meal. Even if you reduce the amount of salt used, this dish will be tantalizing and enjoyed by all.

(This recipe serves 4)


Ingredients:

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Ayam Goreng Balado (Padang Balado Style Fried Chicken)

Ingredients:

• 3 tbsp tamarind water
• 1/2 tsp ground coriander
• 8-10 large red chilies, seeded and chopped
• 1/2 tsp salt
• pinch turmeric
• 1/2 tsp ground white pepper
• 6 shallots or 2 onions, thinly sliced
• vegetable oil for deep-frying
• 1 tsp salt
• 2-1/2 to 3-pound chicken, cut into serving pieces
• 2 tbsp vegetable oil

How To:

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Pallu Mara (Yellow Tamarind Fish Soup)

Ingredients:

• 1 fish or fish steaks weighing 2 kg (4.5 lb)
• 1 tsp turmeric
• 10 red chillis
• 8 shallots or 2 onions
• 3 cloves garlic
• A piece of root ginger or 1 tsp ginger powder
• 1.5 cups tamarind water
• Salt

How to:

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Gulai Kepala Ikan (Fish Head Curry)

Ingredients:
1 (850g) Fish Head, cut into 2-4 pieces
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt



Spices (ground)

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Sop Konro and Konro Bakar ( Makassar Beef-Ribs Soup & Grilled Beef-Ribs)

Konro is a name for beef-ribs in Makasar, South Celebes.

Ingredients:
1 kg beef ribs (I used beff short-ribs)
6 cloves

Paste (grind all ingredients):
5 - 6 kluwak nuts, peel, soak in hot water (I used peeled kluwak nuts)
1 tsp peppercorn, roasted
1 tbsp corriander, roasted
1 tsp minced turmeric (I used ground turmeric)

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Gudeg Jogja (Green Jack Fruit Sweet Stew)

Ingredients

- 5 Shallots
- 10 Candle nuts
- 10 Garlic cloves
- 4 Indian bay leaves/Salam
- 1/2 lb. (250g) Jack fruit
- 2-1/2 tsp. (12g) Coriander seeds
- 1-1/4 tsp. (6g)Cummin
- 1/4 cup (62ml) Coconut sugar
- 2 cup (500ml) Coconut milk
- 2 tsp. (30g) Tamarind
- 2 lb. (1kg) Chicken (cut into small pieces with bone)
- 5 cups (1.25l) water
- 2 inches bruised Galangga

Instructions

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