Otak-otak is widely well-known in Indonesia, Malaysia and Singapore. In Indonesia, it is originated from Palembang, South Sumatra. In Palembang, people eat otak-otak with cuko (Palembangese spicy tamarind sauce). While in Jakarta, they enjoy it with spicy peanut sauce.O tak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices. Now, I would like to share otak-otak recipe with peanut sauce from Jakarta.
Ingredients for otak-otak:
In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their ‘World’s 50 Most Delicious Foods’ list after rendang. Nasi Goreng is best made from leftover rice that cold or in a room temperature. Actually there are many kind recipes of Nasi Goreng, the common are:
Pindang Ikan Patin is native to Sumatera Selatan (South Sumatera), Indonesia. In Sumatera island, this kind of catfish is called Patin. Patin (Pangasius sutchi) has a silver color and unique shape and commonly called as shark catfish because it shape look like a shark. When the patin fish is cooked with right combination of spices, the aroma can arouse our appetite. Thus, in a number of food stalls in Sumatera, they put patin fish dishes as one of the favorite Cuisines.
Satay is a delicious Indonesian food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang (a spicy peanut sauce) and acar ketimun (a simple cucumber pickle) or with rice cake. Sometimes spelled sate, sateh or saté.
Ingredient for syrup:
(for 5 portion)
Tips how to make delicious Rendang
Rendang is much better served if the meat is tender. To tenderize the meat is simply boil the meat first about 30 minutes then tenderize it using tool meat tenderizer.
– 500 grams of beef tenderloin, cut into pieces
– 500 ml thick coconut milk
– 1000 ml light coconut milk
– 2 sticks lemongrass, crushed
– 5 pieces Kaffir lime leaves
– 1 sheet of turmeric leaves, torn it
– star anise 2 pieces
– 5 table spoons cooking oil
– 250 grams Red chilli
– 4 cloves garlic
– 10 grains of onion
– 1 cm Ginger
– 2 cm turmeric
– 4 cm Galangal
– Salt to taste
– Sugar/palm sugar to taste
Approximately cooking time : 15 – 30 minutes
– 2 big carrots, thinned sliced
– 2 onion, chopped
– 2 cloves of garlics, chopped
– 1 tea spoon of pepper
– 500gr chicken fillet or 1 chicken breast, boil until its tender with two chopped garlic. Take the meat from the stock and don’t throw away the stock. Cut the meat into small pieces.
– ½ tea spoon of sugar
– A pinch of salt or, chicken seasoning mixture if you desire it
– 20 Spring Rolls Sheets (available ready-made at supermarket)
1. Make the filling : Heat 3 table spoon of oil, and stir fry the onion and garlic. Then add the chicken meat, and the carrots. Pour some of the chicken stock, just enough to make the carrots tender. Add the pepper, salt and sugar. Cook until about 10 minutes or until the carrot is tender and little bit dry and moist.
2. Make the spring rolls : Place the spring roll wrapper with one corner at the bottom so that it resembles a diamond form. Brush the four edges of the wrapper with the beaten white egg or water. Next, add the filling or the meat put it in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
3. Fry the spring rolls : Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the tray to let them drain. Serve your crispy Lumpia (spring rolls) as an appetizer. They go wonderfully with a sweet, spicy and sour sauce or simply eat with green little chili.
Have a try.. Happy cooking ^_^