Sambal Goreng Ati

It’s one of Indonesian traditional food. My husband favorite ūüôā I think it suitable food for following¬†Indonesia Food Party event from Bonita’s.

Ingredients:

2 potatoes, cut into small dice cube.

300 gr chicken/beef liver, cut into small pieces.

2 cm galangal

2 bay leaves

2 sdm sweet soy sauce

salt, palm sugar and sugar

200 ml coconut milk

100 ml water

Ground:

4 cloves shallots

5 cloves garlics

9 red chili

Methods:

1. Heat the pan. Put grounded ingredient, galangal, bay leaves, lemon grass and stir fry until the flavor come out.

2. Fried potatoes and chicken liver.
3.  Put the fried potatoes and chicken liver into the pan. Cook for about 10 minutes then pour coconut milk, bring to boil.

4. Pour the water into the pan, and let it dried.

5. Ready to serve.

Note:

-Serve with warm rice.

-You can skip the coconut milk if you like, some people do that.

-You can add some hot chili if you want the taste more spicy.

Beef Bone Soup

Beef bone soup is one of my kiddos favorite. Even my youngest one who are fussy eater, he could ate this a lot. It’s just simple, looks like a bit of oxtail soup. But I make a bit modification in it.

Ingredients:

500 gr beef bone

2 cardamom

1 star aniseed

3 cloves

salt and pepper to taste

for broth:

1 whole carrot

1 potato

1 whole celery stalk

Ground:

2 cloves shallot

5 cloves garlic

for filling:

1 celery stalk, cut into small pieces

2 carrot, cut into small pieces

for garnish:

celery leaf cut into small pieces

fried shallot

Methods:

1. Make broth: Bring to boil beef, whole carrot, whole celery stalk and potato until beef tender.

2. Put all the ground ingredient, cardamoms, star aniseed and cloves.

3. Put into the pot small carrot and celery stalk. Cook for about 20 minutes.

4. Put salt and pepper to taste.

5. Put in a bowl, garnish using celery leaf and fried shallot.

6. Ready to serve.

Sambal Bajak

Ingredients:

 

150 grams Thai red chilies

75 grams cherry tomatoes

100 grams shallot

50 grams cloves garlic

5 candlenuts

1 tablespoon terasi (dried shrimp paste)

1 tablespoon coconut sugar (gula merah, gula Jawa)

seasalt as desired

oil

 

Method:

1. In a high heat, roast chilies, cherry tomatoes, shallot, garlic, candlenut and dried shrimp paste until the aroma comes out to the air.

2. Grind the roasted ingredients until a little bit smooth. You can use food processor or mortar to grind them. I always used a food processor to make it easier and especially if I make it in large amount like the one in this recipe.

3. In a pan, heat up the oil and stir fry the spice paste in the vegetable/canola/sunflower oil for a few minutes, then add the seasalt and coconut sugar. Keep stirring until the liquid evaporates and the colour turns darker (dark red).

4. Ready to serve. Or you can keep it in a jar and put in the fridge.

Tahu Bacem

Tofu (?? t?fu or bean curd?)[3] is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese,[4] and others.[5] There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

Tofu is thought to have originated in ancient¬†China,[6]¬†but its precise origins are debated. Chinese legend ascribes its invention to prince¬†Liu An¬†(Chinese: ?? Li√ļ ?n, 179‚Äď122 BC). Tofu and its production technique were introduced into¬†Korea¬†and then¬†Japan[7][8][9]¬†during the¬†Nara period. It also spread into other parts of¬†East Asia¬†as well.[10]¬†This spread likely coincided with the spread of¬†Buddhism¬†because it is an important source of¬†protein¬†in the¬†vegetarian diet of East Asian Buddhism.[7]¬†Li Shizhen¬†in the Ming Dynasty described a method of making tofu in¬†Bencao Gangmu.[11]

Tofu has a low calorie count, relatively large amounts of protein, and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calciumand/or magnesium.

*taken from Wikipedia : http://en.wikipedia.org/wiki/Tofu*

Tofu or It’s called tahu in my country is one of traditional food from Java. Tahu bacem is a kind of food that has sweet and tasty flavor. You can eat it as side dish or just as finger food. Bacem means marinated with the ingredients and boiled it with small water in low/medium heat until the water is set.

Ingredients:

4 pieces tofu

700 ml young coconut water

100 gr palm or coconut sugar

4 cloves of shallot

3 cloves of garlic

3 candlenuts

3 tbs coriander seed

3 cm galangal

2 tbs tamarind, mixed with water and use the juice

4 bay leaves

oil for frying or you can grilled it.

 

Method:

1. Ground shallot, garlic, coriander, candlenut and gallangal until smooth (i put all of them in the food processor).

2. Heat a small amount of oil in a fry pan. Put the grounded ingredients into it until the flavor comes out and then put the tofu and young coconut oil.

3. Bring to boiled. Then reduce the heat. Cooked until the water is run out. Set aside.

4. Fried it or grilled on the BBQ.

5. Ready to eat