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Recipe : Famous Ikan Tombur ( North Sumatra Tombur Fish)

   
    Ikan Tombur or also known as ihan tinombur or no tinombur, is grilled fish poured with super spicy sauce made with andaliman, Batak peppercorn.  The signature dish from North Sumatra has 2 kind of served, grilled and fried, which then poured with sauteed sauce. Although it may appear similiar to ikan bakar, but this fish have more complex flavour. The spices ( andaliman, shallots, candlenuts, ginger and lime) are ground and churn out a really savory nutty flavour.

     The most suitable fish for fried or grilled na tihombur is either common carp or three spotted tilapia. Nile tilapia or gourami can also be used,  but will bring out different character. Now lets make your own Tombur Fish!


Main Ingredients :

  1. 1 Mujair ( Three spotted tilapia/ Oreochromis mossambicus) / gurame (Gourami) / Nila Merah ( Red nilotica or red - hybrid Nille tilapia) / Ikan mas ( common carp)
  2. 200 gr fried peanuts
  3. 50 gr candlenuts (toasted)
Spices :
  1. 2 tbsp andaliman ( Batak peppercorn, family of Szechuan pepper)
  2. 100 gr red chillies
  3. 50 gr birds eye chillies
  4. 100 gr torch ginger flower
  5. 1/2 thumb sized piece galangal
  6. 5 shallots
  7. 5 garlic cloves
  8. Lime Juice
  9. Salt
  10. Sugar
How To Make :
  1. Rub fish with salt and lime juice, grill on charcoal.
  2. Toast the spices, then coarsely grind them using mortar and pestle.
  3. Pound the candlenuts and fried peanuts until they create a smooth texture.
  4. Mix the spice paste with the nuts, adding a little water. Add lime juice, salt and sugar to taste. The result should be a good balance of spiciness, acidity and sweetness.
  5. Pour the sauce on top of fish.
  6. Serve immediately.

Recipe : Famous Sate Lilit ( Minced Satai )



     In Bali, sate lilit (minced sate) is usually made from saltwater fish, chicken, or pork. Minced Satai was the most favourite signature dish from Bali. The protein of choice is first minced, then blended with the Balinese basa genep basic spice mix and molded around a katik (skewer made from coconut leaf steams). For a more exclusive presentation, replace the katik with lemongrass stalks. Already spiced, this dish requires no more condiment. The same meat and spice mixture, called luluh, can also be wrapped in banana leaves and steamed to make tum (derived from the Dutch word ''stoom'' for ''steam''). Lets make your own Minced Satai!


Main Ingredients :
  1. 250 grams saltwater fish (snapper, Spanish mackerel,tuna > minced or ground in food  processor
  2. 100 grams grated coconut (toasted)
  3. 1/4 tsp black pepper
  4. 1/2 tsp coconut sugar
  5. 1/4 tsp tamarind juice
  6. Lemongrass stalks (to be used as skewer)
Spice Paste :
  1. 2 red chilies (remove the seeds)
  2. 2 bird's eye chilies
  3. 5 shallots
  4. 3 garlic cloves
  5. 3 candlenuts
  6. 1 tsp coriander powder
  7. 1/2 tsp shrimp paste (roasted)
  8. 1 little finger sized-piece turmeric
  9. 1 little finger size-piece ginger
How To Make :
  1. In a food processor or using mortar and pestle, grind the spices to a smooth paste. Set aside  and blend well with the fish mince, toasted grated coconut, tamarind juice and black pepper. This soft mixture is called luluh.
  2. Shape generous tablespoons of the mixture onto one end of each lemongrass stalk.
  3. Grill on charcoal until golden and cooked through.
  4. Minced Satai ready to serve.

    Recipe : Famous Ayam Tangkap ( Acehnese Caught Chicken )

         
           Ayam tangkap or literally translated as caught chicken is the one of Aceh most popular and iconic culinary dishes, topping the list of requisites in almost all Acehnese restaurants. Ayam tangkap must be made with free-range chickens that are cut into small pieces, marinated with spices, and deep-fried in alarge work for 8-10 minutes. Just when the frying is about done, two handfuls of leaves -pandan leaves, curry leaves and green chilies are tossed in. Deep frying the chicken in small batches over high heat will result in a succulent, juicy, savory yet acidic and aromatic fare. And, now lets make your own ayam tangkap!



    Main Ingredients :
    1. 1 free-range chicken (cut into 24 small pieces)
    2. 1,5 liter cooking oil
    3. 1 cup warm water
    4. 8 stems curry leaves
    5. 4 pandan leaves (cut into parts 4-5 cm long)
    6. 2 green chilies
    7. 4 tbsp tamarind juice
    8. 2 tbsp lime juice
    9. 3 shallots (thinly sliced)
      Spice Paste :
      1. 3 shallots
      2. 3 garlic cloves
      3. 5 bird's eye chilies
      4. 1 little-finger sized piece ginger
      5. 1 little-finger size piece turmeric
        How To Make :
        1. Clean the chicken, rub with lime juice
        2. Using mortar and pestle, grind the spices into a smooth paste. You can also use a food processor to blend them. Mix one cup of warm water with the spice paste. Use the mixture to marinate the chicken for 10-15 minutes
        3. Heat oil in a large wok. Deep-fry the chicken at around 170 Celsius degrees. Make sure all the chicken pieces are covered with oil bit not sick to one another
        4. When the chicken pieces are almost cooked through, toss in the curry leaves, pandan leaves,green chilies and sliced shallots. Continue frying for three more minutes, until the chicken pieces turn brown. Remove and drain. Serve hot.

        Recipe : Famous Rawon ( Rawon Soup)


            Rawon is an iconic traditional East Javanese dish that has taken center stage nationally. It's a must-have on almost every menu of any Indonesian restaurant out there. Rawon is always served with a spicy chili shrimp paste, raw short bean sprouts, salted egg and shrimp crackers. Because of the intensity of the soup, it is best paired with rice. However, when served as an appetizer, the soup is usually made lighter. Nowadays, rawon can be enjoyed at any time of the day: breakfast, lunch, or dinner. And now lets make your own rawon.


        Main Ingredients :
        1. 750 grams beef (brisket or rump)
        2. 4 tbsp tamarind juice
        3. 2 lemongrass (bruised)
        4. 2 spring onions
        5. 1 thumb-sized piece galangal (bruised)
        6. 5 kaffir lime leaves
          Spice Paste :
          1. 5 black nuts
          2. 4 red chilies (halve and remove the seeds)
          3. 8 shallots
          4. 3 garlic cloves
          5. 2 tbsp coriander
          6. 1 finger-sized piece turmeric
          7. Salt to taste
            How To Make :
            1. Place meat in the large pot. Fill the pot with just enough cold water to cover it. Add tamarind juice, kaffir lime leaves, galangal, lemongrass and spring onions. Cook over medium heat until the meat is tenderized. Remove and set aside. Cut the meat into dice-shaped chunks.
            2.  In a food processor or using mortar and pestle, grind the spices to a smooth paste. Heat a little cooking oil in a pan then saute the spice paste until fragrant.
            3. Add the spice paste into the meat broth. Also add water to the pot, until the volume reaches approximately 800 ml.
            4. Toss in the meat cubes back to the pot and continue cooking until they become even more tender.
            5. Serve rawon with steamed rice, sambal (chili paste), short bean sprouts, shrimp crackers and salted egg.

            Recipe: Famous Gohu Ikan (Gohu Fish)


                In Manado, North Sulawesi, the dish gohu is a type of rujak (fruit salad) but, in Ternate, gohu ikan refers to a raw fish salad, wich comes with pleasantly surprising flavor kicks from shallots, lemon basil, calamansi and bird's eye chillies - all of wich complement the smooth texture of the tuna. The most commonly used fish to  make gohu ikan is yellowfin tuna or skipjack tuna. So, now let's make your own Gohu Ikan!


            Main Ingredients:
            1. 200 grams tuna
            2. 1 handful toasted kenari (or peanuts/walnuts, coarsely pounded )
            3. 4 tbsp. coconut oil
            Spices:
            1. 10 bird's eye chillies (roughly chopped)
            2. 1 handful lemon basil ( half is roughly chopped )
            3. 10 shallots ( roughly chopped)
            4. 2 calamansis
            5. Salt to taste
            How To Make:
            1. Cut the raw tuna into small dices. Clean and coat with calamansi juice and salt, then mix with chopped lemon basil. Calamansi can be substituted with lime.
            2. Mix the bird's eye chillies, shallots and peanuts. Add the mixture on top of the fish.
            3. Pour bubbling hot oil on top of the fish. The more hot oil used, the more surface area of the fish is cooked.
            4. Place the dish on a serving plate. Garnish with lemon basil.

            Recipe: Famous Anyang ( Vegetarian Delight)


                This Deli Malay vegetarian delight is increasingly hard to find these day, even in North Sumatra cities known as Malay cultural hubs, such as Asahan, Labuhan Batu and Langkat. However, an exception is made during the Islamic holy month in Ramadhan. For thirty straight days anyang hawkers would abound in the courtyard of Sultan Maimoon Palace, offering the dish as a fast-breaking meal. 

                 In terms of the use of steamed or blanched vegetables, anyang is very similiar to Javanese urap or gudangan. There are, however, a series of differences between them. First, the grated coconut used to make urap is either raw or steamed, while anyang requires toasted coconut. Second the spices used to make urap are usually ground to paste, while to make anyang they are usually minced. Third, the variety of spices used is also a tad different. In anyang, you'll taste significant presence of raw shallots and lime. So, now let's make your own anyang!


             Main Ingredients:
            1. 1 banana blossom
            2. 200 grams beansprouts
            3. 10 long beans
            4. 1 coconut
            Spices:
            1. 10 red chillies
            2. 100 grams dried shrimp
            3. 10 kaffir lime leaves
            4. 2 lemongrass stalks
            5. 5 shallots
            6. 2 limes
            7. Salt to taste
            How To Make:
            1. Blanche the banana blossom, bean sprouts and long beans in boiling water.
            2. In a blender or using mortar and pestle, grind the red chillies and the dried shrimp.
            3. Thinly slices all the other spices.
            4. Grate, toast and pound the coconut. Mix it with both the ground and sliced spices.
            5. Mix thoroughly with the vegetables. serve immediately.

            Recipe: Famous Soto Medan ( Medanese Soto )


             
                History record that it was a Padang migrant who first sold soto in the North Sumatra capital, something unheard of in the Malay cuisine. The soupy dish known as soto Medan is essentially soto Padang added with coconut milk. The use of coconut milk is meant to make the dish more suitable to local taste, and the presence of Indian spices speaks of South Asian culinary traces in the region.

                Soto Medan comes with three protein options: chicken, beef and shrimp. All are fried and served with the same stock, then removed, drained and fried. The chicken and shrimp are fried in advance and require no prior cooking in the broth.

                 Just like soto Padang, soto Medan is served with perkedel (panfried mashed potato patties), wich functions to thicken the soup when squished. It also usually comes with shrimp rempeyek (fritters).
            So now let's make your own Soto Medan!


            Main Ingredients:
            1. 250 grans beef shank
            2. 400 grams beef innards (tripe, intestine and lung)
            3. 500 ml coconut milk
            4. 200 grams glass noodle 
            Spice Paste:
            1. 10 shallots
            2. 6 garlic cloves
            3. 1 little finger-sized pieced ginger
            4. 1 little finger-sized pieced galangal
            5. 1 little finger-sized pieced cinnamon
            6. 5 candlenuts ( fried )
            7. 3 Indonesian bay leaves
            8. 1/4 tsp. nutmeg powder
            9. 1 tsp. coriander powder
            10. 1 tsp. white pepper
            11. 1/2 tsp. cumin
            12. 4 tbsp. sweet soy sauce
            How To Make:
            1. In a large pot, place the meat then pour enough water to cover them. Toss in a little salt. Bring it to boil and let the meat cook through. After the meat is tender, remove the set aside to cool. Reserve around one liter of the stock to make the soup. The innards should be cooked the same way, but in a different pot. 
            2. Fry both the meat and the innards, then cut them into bite-sized pieces.
            3. Using pestle and mortar, grind all the paste ingredients (except for the Indonesian bay leaves). Heat a pan and add some leftover oil. Saute the spice paste.
            4. When the spice paste is fragrant, add the stock and Indonesian bay leaves. Bring to the boil, then reduce the heat and pour in the coconut milk. Continue until the coconut milk is fully cooked.
            5. Place the meat and innards in each serving bowl, toss in a handful of steamed glass noodle, and pour in the soup. Garnish with  sweet soy sauce on sambal on the side.

            Recipe: Famous Nasi Goreng Piritan (Piritan Fried Rice)


                Nasi goreng (fried rice) is undeniably the most popular comfort food in Indnesia. Whenever you have no idea what to eat, always opt for fried rice. You can't go wrong!

                But with so many variants of fried rice, only a few are truly special. One of them is the Sunda-stylenasi goreng piritan (piritan is sundanese word for fish giblets. It started as ac creative way to make us of the giblets left around from all the common carps cooked in sundanese restaurants. The giblets are quickly fried then mixed with intense spices and ingridients commonly used in sundanese cooking.

                 The use of fish giblets can also be tracked in other regional cuisines, such as kanaik (fish stomach stir-fry) among the Dayak tribes in Kalimantan and pepes isi perut ikan (fish giblets grilleed in banana leaves) in South Sulawesi. This fried rice, however, reminds me of nasi goreng babat in Semarang, a similiar dish made with beef tripe. Such kind of fried rice doesn't need any other dish becayse it already feels rich and pleasant.


            Main Ingredients:
            1. 1 serving of white rice
            2. Innards from 3 common carps (discard the gallbladders )
            3. 1 tomato (cut into six pieces)
            4. 1 spring onion (thiny sliced)
            Spices:
            1. 1/4 onion (thinly sliced) 
            2. 1 red chili (thinly sliced)
            3. 1 green chili (thinly sliced)
            4. 2 shallots
            5. 1 garlic cloves
            6. 1 indonesian bay leaf
            7. 1/2 lemongrass stalk (bruised)
            8. One sliced of ginger (bruised)
            How To Make:
            1. Clean the fish innard, then fry them until rather dry.
            2. Using a food processor or mortar and pestie, grind the shallots and garlic to a smooth paste.
            3. Using around 6 tablespoon of the remaining oil, sautee the paste along with all the other raw ingredients.
            4. Add rice, spring onion and tomatoes. Blend everything well. Add sy sauce or sweet soy sauce to individual tastes.
            5. Garnish with fried shallots and lemon basil. Serve.

            Recipe: Famous Kepiting Saus Cili (Chili Spicy Crab)


                This popular new culinary creation is what is commonly referred to aschili crab or crab cooked in Padang sauce. The chili spicy crab is the most favourite dish that you can find not only at Padang but also Singapure.

                Good crab has a softer texture compared to shrimp or lobster, and is naturally sweet. A balanced chilli or Padang sauce will furthere enhance the crab taste. The sauce shouldn't be too spicy or too savory, in the order fot the crab to display its natural flavor. So, now let's make your own Kepiting Saus Cili.


            Main Ingredients:
            1. 1 large-sized crab (more than 1 kg, cleaned, top shell pulled off, cut into quarters)
            2. 1 handfull coriander leaves
            Spices:
            1. 2 red chillies ( seeds removed, thinly sliced)
            2. 10 garlic cloves ( minced)
            3. 1 thumb sized-piece ginger (minced)
            4. 1 cup tomat ketchup
            5. 1 cup chili sauce
            6. 20 grams coriander leaves
            7. Salt, sugar, pepper, shrimp paste to taste
            8. 2 tsbp corn flour ( mix with 1/4 cup of water )
            How To Make:
            1. Clean the crab, season with salt and pepper.
            2. Deep-fry the crab in a large skillet. Removed and drain.
            3. Sautee garlic, ginger and chillies until fragrant.
            4. Add tomato ketchup and chili sauce. Add shrimp paste, salt and sugar.
            5. Blend corn flour and water add to the sauce to thicken it.
            6. Add the crab pieces. Bring to a boil. Garnish with copped coriander leaves.

            Recipe: Famous Nasi Krawu ( Krawu Rice )


                Nasi krawu is steamed rice-usually wrapped in banana leaves-served with the following default dishes: three kinds of toasted grated coconut (sweet brown, spicy orange and savory dark brown), dark-colored super-spicy Madurese chili paste and, as main dish, beef or beef innards krengsengan. Krengsengan refers to the East Javanese style of slow cooking with sweet soy sauce, shallots and garlic as the main spices. The result is very tender and succulent meat (beef or lamb) that has fully absorbed all the spices. Other complemeting side dishes include empal (fried marinated beef) and fried tempe. So, now let's make you'r  own Nasi Krawu!


            Main Ingredients :
            1. 500 grams beef tenderloin 
            2. 1 finger size-plece galangal
            3. 4 Indonesian bay leaves
            4. 2 lemongrass stalks 
            5. 300 ml thick coconut milk 
            6. 50 grams coconut sugar
            7. salt to taste
            Spice Paste :
            1. 10 shallots
            2. 6 garlic cloves
            3. 4 candlenuts
            4. 1 thumb sized-plece ginger 
            5. 1 finger sized-plece turmeric
            How To Make:
            1. Place beef in large pot. Fill the pot with cold water to cover it. Cook over medium heat and bring to a boil. Add a little salt, Indonesian bay leaves, kaffir lime lieves, lemongrass and galangal. When the beef is cooked trough, removed and set aside. Coarsely shred the beef.
            2. In a food processor or using mortar and pestle, grind all spices to a smooth paste. Heat a little cooking oil in a skillet then sautee the spice paste. Add coconut milk.
            3. Add the sheredded beef into the skillet. Continue cooking until the coconut milk breaks down and the oil separates. By this stage, the dish would have turned brown and oily.
            4. Krawu Rice ready to serve.

            Recipe: Famous Ayam Pelecingan Taliwang ( Plecingan Taliwang Chicken)



                Altough the original name of grilled chicken dish is Ayam Pelecingan Taliwang, it is more popularly known as ayam taliwang, in reference to a village in the District of Taliwang at the center of  West Sumbawa Regency. Pelecing itself refers to Lombok-style chili sauce that is very spicy with kicking flavors of shrimp paste poured on top of the chicken. The spiciness comes from the use of dried chilies and bird's eye chilies, whereas the savory taste is thanks to the candlenuts and coconut milk. When made with super-spicy spices, the dish would then be called ayam julat.

               The most suitable vegetable dish to go with ayam pelecingan is pelecing kangkung or beberuk terung. Both are as spicy as the chicken. To balance the heat, order fried tofu, fried tempe or salted duck eggs. It is worth mentioning that Lombok is, after all, one of the best producers of salted eggs in Indonesia. The main ingredient for this sought-after dish is supposedly young free-range chicken. But because there aren't enough supplies to meet such high demands, nowadays sellers turn to small, young broiler chicken, aged between 40-45 days old. The petite size perfectly fits a personal serving.  So, now let's make your own Ayam Pelecingan Taliwang!


            Main Ingredients:
            1. 1 young free-range chicken
            2. 150 ml thick coconut milk
            Spice Paste:
            1. 3 dried chillies
            2. 3 bird's eye chillies
            3. 3 garlic cloves 
            4. 2 candlenuts
            5. Shrimp paste, salt to taste
            How To Make:
            1. Slit the chicken and removed the giblets. Season with lime juice and salt then clip it onto a bamboo holder.
            2. In a food processor of using mortar and pestle, grind the spices to a smooth paste. Heat a little cooking oil in a skillet and sautee the spice paste until fragrant. Add coconut milk and bring to a boil. Removed and let it cool. Use as marinade.
            3. In a separate skillet, fry thr chicken until it is half-cooked. Removed and drain. Let it cool.
            4. Smear the marinade all over the fried chicken. Grill on charcoal, occasionally turning.
            5. Bruise, not smash, the grilled chicken. Spread the remaining marinade over the chicken. Place on a serving plate.

            Recipe : Famous Mi Celor ( Celor Noodles )


                Mi Celor is the jewel dish from Palembang is truly one aromatic and savory treat. In the bowl you can find boiled noodle with steamed bean sprouts, hard boiled egg and slice of boiled prawns then poured over with thick gravy made from shrimp head, coconut milk and others.Usually garnished with fried shallots and chopped celery or chives.

                With such seriously strong flavour of shrimp paste, this noodle creation is hard to miss. So, now lets make your own Mi Celor!


            Main Ingredients :
            1. 300 gr medium sized shrimp
            2. 300 gr yellow noodle
            3. 100 gr beansprouts
            4. 3 boiled eggs
            5. 2 eggs
            6. 250 ml coconut milk
            7. 1.500 ml water
            Spices :
            1. 1/4 tsp white pepper
            2. 1/2 tsp sugar
            3. 2 tbsp flour
            4. Salt to taste
            How To Make :
            1. Remove shell from the shrimp. Clean them and marinate with salt and lime juice.
            2. Place the shrimps in a pot. Also toss in shrimp heads and shells that are wrapped in cheesecloth. Pour water into the pot. Bring to a boil.
            3. Add pepper, sugar and salt. Pour in coconut milk. When the stock has come to another boil, pour in beaten eggs and flour ( mix with a little water first).
            4. Remove the shrimps. Set aside six to be used as garnish later. Cut the rest into thin slices.
            5. Use the hot broth to blanche the noodle and bean sprouts. Place them in a serving bowl, then pour the broth over. Garnish with whole shrimp and egg slices and top with fried shallots and chopped celery or chives.

            Recipe : Famous Nasi Guri & Rambeo Lado ( Savory Rice & Spicy Pomfret Fish)


                 In Aceh, local favourite breakfast meals are nasi guri ( savory rice), nasi kuning ( yellow rice) and pecel sayur. As for Nasi Guri, although similiar to nasi guri in java, the acehnese version tends to be bolder and more savory. The rice is cooked with coconut milk, hence the savory taste. 

            It is garnished with fried shallots, serundenng (toasted grated coconut), and shrimp or gnetum gnemon crackers, cucumber slices, tempe kering ( sweet sticky tempe or teri ) and fried peanuts. The rice also comes with a wide variety of side dishes, such as beef kalio ( beef cooked in coconut spicy gravy), fried rambeu (pomfret fish), dendeng ( thinly sliced dried meat, highly popular among local and tourist) and many other choices. Now lets make your own Nasi Guri & Rambeo Lado!



            Main Ingredients :

            1. 350 gr rice ( Note : to achieve a fluffier texture, substitute with a mixture of 300 gr of rices and 50 grams of sticky rice )
            2. 1 Coconut ( made into 400 ml of coconut milk)
            3. 2 pomfret fish
            4. 2 cups light coconut milk
            5. 1 indonesian bay leaf
            6. 1 lemongrass stalk
            7. 1 pandan leaf ( tied into a knot)
            Spice Paste :
            1. 5 shallots.
            2. 5 red chilies.
            3. 2 tbsp of vinegar or lime juice.
            How To Make :
            1. Wash both rice and sticky rice, steam in a rice cooker. When they are half - coooked, remove and set a side.
            2. Heat coconut milk in a pan.Toss in Indonesian bay leaf, pandan leaf, lemongrass stalk and a little salt. Add the half cooked rice and sticky rice.
            3. After the coconut milk is fully immersed into the rice, continue with the second part of steaming.
            4.  Clean the pomfret fish.Rub with tamarind juice and and a little salt. Fry until crispy.
            5. Fry shallots and red chilies, then coarsely grind them. Mix with vinegar or lime juice and 2 tablespoon of the leftover oil used to fry the shallots and chilies.
            6. Pour the chilli paste over the fish.
            7. Nasi Guri is usually sreved with serundeng, fried peanuts, fried shallots, cucumber and crackers.

            Recipe : Famous Balinese Be Sisit


                Be Sisit (shredded chicken) or ayam pelalah ( spicy chicken) ia a must have side dish that accompanies all Balinese nasi campur dishes. Pre - cooked chicken ( fried, grilled or steamed) 
            is required to make this dish. It is then shredded and mixed with Balinese sambal Matah ( raw sambal). This is called Be Sisit. 

                 Another variant called ayam pelalah has the chillies ground to paste and sauteed before being mixed with the chicken. Nut the most representative of Balinese food character was with the raw sambal matah cause its tastier and  feel fresh. The chili paste may have more complex flavour, but lacks the simplicity that was supposed to be the main character of this dish. Now Lets make your own Be Sisit !


            Main Ingredient :
            • 4 chicken breast ( recommended use free range chicken)
              Spice Paste :
              1. 5 shallots
              2. 5 garlic cloves
              3. 1 thumb sized piece galangal
              4. 1 thumb sized piece sand ginger
              5. 1 thumb sized piece galangal turmeric
              6. 3 candlenuts
              Chili Paste :
              1. 5 shallots ( roughly chopped)
              2. 2 garlic cloves ( roughly chopped)
              3. 10 birds eye chillies ( thinly sliced)
              4. 1 torch ginger flower ( thinly sliced)
              5. 1 lime ( squezeed)
              6. Shrimp paste, Salt to taste
              7. 1/2 cup coconut oil
              How To Make :
              1. In a food processor or using mortal and pestle grind the spices into a smooth paste. use it to marinate the chicken breast. Roast the chicken in an oven until cooked through. remove and let it cool. Shred off the chicken breast into small pieces.
              2. Using bare hands, press and mix all the chili paste ingredients until they blend well. Make sure the ingredient are not completely smashed.
              3. Mix the chili paste with the shredded chicken. Place on a serving plate.
              Enjoy your Balinese Be Sisit!


              Recipe : Famous Pacri Nanas ( Pineapple Pacri)

                  Infused with aromatic spices such as star anise, clove and cinnamon, pacri churns out a beautiful fragrance thats works up the appetite. Is also perfect as a compliment for lamb dishes such as nasi  kebuli ( rice cooked with lamb) or baked lamb. Pacri is one constantly present element at traditional malay communal feasts.

                   Depending in our taste, pacri nanas ( pineapple pacri) can be made with either thick or thin coconut milk. The level of spiceness can be just adjusted. Now lets we make the pineapple pacri!

              Main ingredient :

              1. 1 pineapple (200 grams)
              2. 300 cc coconut milk
              Spice Paste :
              1. 20 gr shallots
              2. 10 gr garlic
              3. 10 gr dried chillies
              4. 1/2 tsp cumin
              5. 1/2 tsp coriander
              6. 1 candlenut
              Other Spice :
              1. 1/2 tsp cinnamon powder
              2. 1/2 tsp nutmeg powder
              3. 5 star anises
              4. 5 cloves
              5. 5 gr turmeric
              6. 50 gr coconut sugar
              7. 10 gr galangal (bruised)
              8. 5 indonesian bay leaves
              9. 1 lemongrass ( bruised)
              How To Make :
              1. Cut pineapple into 6 round slices.
              2. In a food processor or using mortal and pestle grind shallots, garlic, dried chilli, cumin, coriander and candlenut to a fine paste. Heat a little cooking oil in a skillet and sautee the spice paste until fragnant.
              3. Pour in coconut milk. Add other spices.
              4. Add the pineapple. Continue  cooking until it is tender.
              Enjoy Your Pineapple Pacri!


              Recipe : Famous Betawi Gurame Pecak


                   One of the original snakehead fish dishes popular among Betawi natives is fried snakehead fish with spicy peanuts sambal. The word pecak here refers to the serving style  that places fried or grilled fish on mortar full of peanuts chili paste. Raw peanuts are ground to paste together with red chilies, birds eye chilies, and other spicy then added with coconut milk before cooked in a pot. Cashews can be added for extra savoriness.

                    Because snakehead fish is not longer economically sensible, and because the peanut chili paste doesnt make a great companion for the firm textured milkfish, many have return to Gourami. When fried, this freshwater fish makes a savory and crispy candidate for an irrestible pecak ikan. Now lets make your own Gurame Pecak!


              Main Ingredient :

              1. 1 Large Gourami ( 1kg, cut into 4 pieces)
              2. 1 bowl peanuts
              3. 1 bowl cashews
              4. 1 coconut ( made into thick coconut milk)
              Spice Paste :
              1. 20 shallots
              2. 3 garlic cloves
              3. 10 red chilies
              4. 5 birds eye chilies
              5. 15 candlenuts
              6. 2 thumb sized  pieces ginger
              7. 2 little sized  pieces sand ginger
              8. 2 little sized  pieces turmeric
              9. Salt to taste
              How To Make :
              1. Fry 10 shallots, all the garlic and turmeric.
              2.  In a food processor or using mortal and pestle grind the fried spices along with the chilies, candlenuts, ginger and sandginger until become a smooth paste.
              3. Pound the peanuts, cashews and the remaining 10 shallots to a fine powder. Mix with the spice paste.
              4. Pour coconut milk into a pot and add the spice mixture. Bring to a boil. Add salt to taste.
              5. Clean fish, cut into four pieces. Coat with lime juice and salt then fry.
              6. Place the fish on a serving plate. Pour the sauce over the fish.
              Enjoy your Pecak Gurame !

              Recipe : Famous Gudeg Manggar


                  In Yogyakarta, the sweet young jackfruit stew called gudeg. The flavour usually intensely sweet.In Bantul about 10 kilometers South of Yogyakarta, gudeg is more popular made with the tip of young coconut flowers (manggar in local dialect). And Gudeg manggar became an icon dish from Bantul nowadays. It seem however the ingredients (jackfuit more tender while manggar is more crunchy) may be the only stark difference between the two stews. Both use exactly the same spices, and thus churn out an identical flavour.

                   As is common with yogyakarta style gudeg, the bantul variant come with side dishes that include, among others, opor ayam (chicken curry), sambal goreng krecek (beef skin crackers in spicy sauce) and tahu/tempe bacem ( marinated tofu/tempe).  Some like to add blondo (cocnut oil residue), or areh (thick coconut milk) to make the dish more savory. Also as important are rempeyek (flitters), beef skin crackers and other crackers - all of which are intended to enrich the texture of the dish. Now lets make your own Gudeg Manggar!


              Main Ingredient :

              1. 1 kg mangar ( coconut flowers).
              2. 1 coconut ( made into thick coconut milk).
              3. 2 indonesian bay leaves.
              4. 2 finger sized pieces galangal (bruised).
              Spice Paste :
              1. 100 grams shallots.
              2. 50 grams garlic.
              3. 30 grams candlenut.
              4. 2 tablespoon coriander.
              5. 1/4 coconut sugar / To taste.
              6. 1 package tempe semangit ( fermented tempe).
              7. Salt to taste.
              How To Make :
              1. In a food processor or using mortal and pestle grind the spice into smooth paste. Heat a little oil in skillet then sautee the spice paste until fragnant.
              2. Add thick coconut oil, Indonesian bay leaves and bruised galangal. Bring to a boil.
              3. Toss in the coconut flower and continue cooking for more less 4 hours. However, by this stage the cooking should be done on charcoal or wood fire and over low heat.
              4. if you want, you can put the hard boiled egg too.
              5. Ready to serve, commonly served with thick coconut, opor ayam, sambal krecek and rice.
              Enjoy your Gudeg Manggar !

              Recipe : Famous Sop Buntut ( Oxtail Soup)


                  Sop Buntut or Oxtail soup is one of Indonesia's all time favourite comfort food from west Java. The oxtail is the best part of the cow. It has meat, fat and collagen all of which result in an impressively soft textures. It is then complimented by a charming transparant beef stock with predominant presence of nutmeg and celery. The kind of vegetables used - green beans,potatoes, carrots - are similiar tothose commonly utilized in Dutch cuisine.

                   The soup is best accompanied with rice and if needed a condiment of sambal from green birds eye chilies. It makes a perfect choice during hot or cool day. Lets now we make own Oxtail soup!


              Main Ingredient :

              1. 1 oxtail ( cut into smaller pieces).
              2. 5 carrots ( cut into 4 cm length, which splitted into four part first).
              3. 2 potatoes ( cut into 6 pieces).
              4. 1 bowl celery (thinly sliced).
              5. 6 tablespoon fried shallots.
              Spices :
              1. 3 Garlic cloves.
              2. 1 nutmeg.
              3. 5 cloves.
              4. 1 little finger sized piece cinnamon.
              5. salt, white pepper, sugar to taste.
              How To Make :
              1. Clean Oxtail. Place it in a pot containing water and simmer over low heat until it is tender. It may require more or less 3 hours.
              2. Remove any impurities from the surface. Discard the water used to boil the oxtail and replace it with two litters of water.
              3. In a food processor or using mortal and pestle grind garlic, pepper, nutmeg and salt to a smooth paste. Heat a little butter or margarine in a pan, then saute the spice paste.
              4. Add the spices to the oxtail broth. Toss in the carrots and potatoes. Continue cooking until the meat and vegetables are cooked through and tender.
              5. Place the soup in a serving bowl. Garnish with chopped celery and fried shallots.
              Enjoy your Oxtail Soup!

              Recipe : Famous Maranggi Satai


                   Sate Maranggi or Maranggi Satai is  called by Sundanese people cause it has sweet taste on the satai. Because the Sate is already sweet and rich in spices, there is nomore need for any dipping sauce. However, the sundanesedo like to add a light sambal oncom (chili sauce made with fermented soybean) alongside the accompanying side dishes of roasted glutinous rice or nasi uduk ( rice cooked in coconut milk). Both Cianjur and Purwakarta claim to be the original birthplace of the dish, each with its own version.  In Cianjur maranggi satai was made from beef, meanwhile in Purwakarta its popular to use lamb. Now Lets make Maranggi Satai!


              Main Ingredient :
              1. 500 grams of beef brisket (or use lamb/ mutton) cut into dice shapped (1.5 cm).
              Spices :
              1. 5 shallots
              2. 1 little finger sized piece galangal
              3. 1 little finger sized piece ginger
              4. 2 tablespoon coriander powder
              5. 1 tablespoon sweet soy sauce
              6. 1 tablespoon soy sauce
              7. 1 tablespoon coconut oil or margarine
              8. 1 tablespoon vinegar
              How To Make :
              1. In a food processor or using mortal and pestle grind all spices to a smooth paste.Mix it well with sweet soy sauce, oil and vinegar.
              2. use the spice mixture to marinate the meat for at least 1 hour. it is best to marinate overnight.
              3. Thread the lamb chunks onto bamboo skewers, grill on charcoal.
              4. Condiments such as chili paste or any other sauce are not always needed. Maranggi already comes laden with sweet based spices.
              Enjoy your Maranggi Satai !

              Recipe : Famous Tumis Paku (Fern stir-fry)


                  In West Kalimantan, Tumis Paku or fern stir fry is a necessity on any dining table. The fern is crunchy with a compellingly balanced interplay among shrimp paste, dried shrimp and garlic. Fern stir fry is also a favourite dish in Chinese restaurants, served the Cantonese way. crunchy but not too spicy.  The best fern must be fresh, smaller, shorter and has more steams than leaves. Now lets we make the Fern Stir- Fry!


              Main Ingredient:
              1. 1 handful fern ( 150 grams).
              2. 1 tomato.
              3. 1 tablespoon dried shrimp.
              Spice Paste :
              1. 4 red chilies.
              2. 2 green chilies.
              3. Shrimp paste, Salt to taste.
              How To Make :
              1. Wash the fern and cut into shorter lengths.
              2. In a food processor or using mortal and pestle grind the chilies, shrimp paste and salt to a smooth paste. If desired, you can also add tomato and dried shrimp to make the paste. Another option would be to roughly chop the tomato and dried shrimp and sautee along with the spices paste.
              3. Heat one tablespoon of cooking oil in a wok and sautee the spice paste until fragnant. If using chopped tomato and dried shrimp, toss it in now.
              4. Add the fern, cook for around 5 minutes. Add a little water if needed.
              5. Traditionally, this fern stir fry is always served plain. However, feel free to add quail eggs, shrimp, chicken or beef.
              Enjoy your Fern stir - fry !
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