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:
- 500 gr Spanish Mackerel, ground
- 4 spoon sago
- 4 shallot, ground
- 4 cloves garlic, ground
- 1 egg
- 1000 cc coconut milk
- 1/2 tablespoon white pepper
- salt to taste
- sugar to taste
Cendol (/ˈtʃɛndɒl/) is a popular traditional dessert in Indonesia. Cendol is also popular in Singapore and Malaysia. People in Indonesia belief that the name of “cendol” is originated from the word jendol; in Javanese, and Sundanese, it means bump, it refer to bumpy sensations of the green-like jelly passed through the mouth during drinking es cendol. The green color of cendol comes from Daun Suji (Suji leaf), the leaf that usually used together with pandan leaves to give a particular green color.
- 125 g hunkwe flour (hunkwe flour = mung bean flour)
- 50 gr rice flour
- 600 ml water
- 100 ml Suji Leaves liquid (30 pieces suji leaf blender with 150 ml water, filtered)
- If you can’t find Suji leaf just add 4 drop green food color (pandan essence) and mix it with 100 ml water.
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:
- Nasi goreng ayam (Chicken Fried Rice): the most common nasi goreng with chicken, spices and sweet soy sauce, the color is golden brown
- Nasi goreng istimewa (Special Fried Rice) : usually refer to nasi goreng ayam with addition of fried eggs as topping
- Nasi goreng sapi (Beef Fried Rice): nasi goreng with beef.
- Nasi goreng kambing (Mutton Fried Rice): nasi goreng with mutton.
- Nasi goreng ati ampela (Chicken Gizzard and Liver Fried Rice): nasi goreng with chicken gizzard and liver.
- Nasi goreng pete (Pete Fried Rice): nasi goreng with green stinky beans, the combo variation of nasi goreng kambing-pete is also popular
- Nasi goreng sea food (Fride Rice with seafood): nasi goreng with seafood such as cuttlefish, prawns, shellfish and fish
- Nasi goreng ikan asin : Fried Rice with salted fish usually without sweet soy sauce, as the result the color is paler than regular nasi goreng
- Nasi goreng Aceh: Aceh style spicy shrimp Fried Rice
- Nasi goreng teri Medan: Fried Rice with salted anchovy, specialty of Medan, North Sumatra
- Nasi goreng Jawa Timur: East Javanese style of Fried Rice, similar with nasi goreng ayam, but sweet soy sauce is replaced with tomato and chili sauce, as the result the color is red instead of golden brown. The Makassar nasi goreng also red, similar to this one
- Nasi goreng Magelangan: Central JavaneseMagelang style of chicken fried rice mixed with noodles, it can be considered as the crossover between fried rice and fried noodle.
In Indonesia, among the Javanese, rujak is an essential part of traditional dish. The sweet, spicy and sour tastes of rujak are adored by Indonesian pregnant women.
The typical Indonesian fruit rujak consists of slices of assorted tropical fruits such as jambu air (water apple), pineapple, mangga muda (raw mangos),bengkoang (jicama), Timun (cucumber),
kedondong, and raw red ubi jalar (sweet potato), green apple and belimbing (starfruit). Rujak usually enjoy in a mid day of summer.
- 2 cucumbers, peeled and cut into half moons
- 1/2 pineapple, peeled and cut into chunks
- 1 large bangkwang, peeled and cut into slices
- 2 green mangoes, peeled and cut into slices
- 4 jambu air (water apple), cut into slices
- 1 raw mango
- 100g gula Jawa (palm sugar)
- 10g tamarind pulp, soaked in 1/2 cup warm water and strained
- 2 long red chillies (or as you desired)
- 2 bird chillies (or as you desired)
- 1/2 teaspoon terasi (shrimp paste)
- 1/2 teaspoon salt
- Handful crushed roasted peanuts (optional)
- Combine all the fruit and vegetables in a large bowl and set aside.
- With a mortar and pestle, pound all the sauce ingredients into a smooth sauce. Pour over the fruit and vegetables. Sprinkle with peanuts and serve.
Bubur Kacang Hijau is a sweet dish, perfect for dessert. Hot Bubur kacang hijau is suitable for winter / cold season. It is healthy and tasty dish.
Cooking time : 60 minutes – more
- 250 gram green soy beans (Mung beans)
- 750 ml water
- 300 ml coconut milk ( you can substitute it with fresh milk )
- 100 gram sugar
- 50 gram brown sugar (optional)
- 1/2 teaspoon salt
- 1 teaspoon vanilla sugar
- 1 Pandan leaf, cut about 5cm
- 200 ml thick coconut milk (you can substitute with fresh milk)
- 2 cm ginger, crushed
- a pinch of salt
- Clean the green soy beans. Then cook it with water until it’s really tender (like porridge). It is necessary to add more water if it’s not soft yet. And stirring it well while cooking.
- When the green soya is already tender, add coconut milk, vanilla sugar then pandan leaf. Stir well until the porridge little bit thick. Then add the sugars (white and brown) and salt. Keep stirring it so it won’t burn.
- Cook until it’s thick like porridge.
- Make the coconut sauce by boiling all the ingredients.
- Serve the green soya porridge (bubur kacang hijau) with the coconut sauce on top. You can add little steamed black sticky rice as additional.
Pempek is native to Palembang, South Sumatera Island. Actually, no one knows where pempek exactly comes from, because almost all regions of Sumatra Selatan popularize it as its special food. But, they say it has been in Palembang since 16th century. The name of pempek is believed coming from the word “apek”,which means “little”. The word Apek is commonly used to call Chinese who live in Palembang at that time. In this case, Apek is 65 years old man. The folktale which spread by mouth to mouth says that a 65 year-old “apek” who lived at the bank of Musi River found an idea to try another alternative way to cook fish. He mixed grinded flesh of fish and tapioca until it results new kind of food. Apek peddled the new food surrounding town by bike. Because the seller was called “pek…apek”, so finally it was known as empek-empek or pempek.
- 1000 g boneless mackerel fish, blended
- 500 g tapioca flour
- 300 ml cool water
- 1 tablespoon salt
- 3 eggs
Vinegar Sauce (Cuko) :
- 1000 ml water
- 1000 g brown sugar
- 150 g garlic blended
- 200 g capsicums, blended
- 2 tablespoon vinegar
- 5 spoon soy sauce
- 5 chilies, chopped (it is better if use cayenne pepper)
- 150 g dried shrimps, grinded
- 1 tablespoon salt
Additional ingredients : 1 cucumber cut into small cube sized pieces.
- In a bowl, mix cool water and salt, eggs and fish meat. Add tapioca flour gradually, knead until the dough does not stick.
- Form the dough as desired, long, round with egg or tofu inside as filling. Put water in pan, bring to boil. Put the fish cake into the boiling water until each floats on the surface, means it’s done, strain.
- Pempek can be eaten just boiled or fried and serve in a serving dish with vinegar sauce (cuko), separately.
- To make vinegar sauce : in a pan, put water, brown sugar, garlic, soy sauce, chili, salt, dried shrimp and vinegar. Bring to boil until done, remove from the heat and sieve.
- Serve pempek with vinegar sauce and small cube sized cucumber.
Klepon is native to Java island. In Indonesia, klepon usually eaten as morning or afternoon snacks along with hot cup of tea. To eat klepon must be careful because freshly boiled one usually contains hot palm sugar liquid that will pop out when you bite it.
- 1½ cups glutinous rice powder
- ¾ cup lukewarm water
- 2-3 drops green food coloring
- 8 tablespoon grated Java dark brown sugar
- 1 cup fresh-grated coconut, mixed with ½ tablespoon salt
- Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
- Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
- Push a finger into the center of the ball to make a hole, and put in approximately ½ tablespoon of the grated brown sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
- Prepare a pot half filled with water and boil it.
- Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
- Serve at room temperature. the dough is for 30 rice balls.
Tip : When working with the dough, cover your hands in flour to prevent it sticking to your fingers.
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.
- 1 kg Patin Fish (Silver Catfish), cleaned. Cut into 2 pieces, smear with 1 tablespoon of lime juice for about 15 minutes. Rinse.
- 5 green tomatoes, cut into 4 pieces
- 3 stalks lemongrass, crushed
- 3 bay leaves
- 5 cm ginger, crushed
- 5 cm galangal, crushed
- 3 red tomatoes, cut into 4 pieces
- 2 red chili, finely sliced ± 2 cm
- 25 g basil leaves
- 3 tablespoon tamarind water
- 2 tablespoon sweet soy sauce
- 2 tabblespoon brown sugar
- 5 slices of pineapple (for additional)
- Salt to taste
- Sugar to taste
- 1250 cc water
- 5 red chilies
- 6 cloves garlic
- 6 shallots
- Boil grind spices, bay leaves, lemongrass, ginger, and galangal with 1250 cc of water in medium flame.
- Add Patin Fish (Catfish) and other ingredients, add salt according to taste. if you like, you can add pineapple slices.
- Continue to boil until fish fully cooked.
- Ready to serve