9 Oct 2008
Garlic Cloves 3
Salam Leaves 3
Corriander Seeds 1/2 Tablespoon
Water 8 cup
Lemon grass 1, bruised
Lime leaves 3
Oil 2 Tablespoons
Salt as needed
Crispy fried shallots 1/3 cup (condiment)
Limes 2, cut into wedges
Sweet soy sauce 1/3 cup
Sambal soto (condiment)
Beef chuck 2 ½ lbs (add intestine, tripe, lung, etc)
Peanuts 1 oz, roasted
Chinese celery 1/3 cup (chopped)
Galangal 1 slized
Brown Bean sauce 1 Tablespoon
Holland Hot Pepper 1
Simmer beef chuck with 8 cups of water in a pot (cook tripes
and intestines separately, add to beef when they are done)
until thouroughly cooked. Cut beef into big chunks then return
them to the pot.
Ground shallots, garlic, coriander seeds, roasted peanuts,
and Holland red pepper to a fine paste. Heat a frying pan,
add oil then saute spice paste for about 5 minutes. Add lemon
grass, galangal, salam leaves, and lime leaves to the frying
pan and saute for 2 more minutes. Transfer this paste to the
pot and simmer until beef pieces are tender.
Divide rice or "lontong" (rice rolls) into serving bowls then
top with the soup. Top the soup with your choice of condiments.
- 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
Cut jack fruit 1 inch thick wash.
Boil until tender. Ground shallots, candle nuts, saute paste, salam leaves, and galangga until fragrant then add chicken pieces.
Stir fry until chicken changes color.
Pour 4 cups of water and coconut sugar, bring to a boil.
Add jack fruit and simmer until chicken and vegetables are tender.
Add coconut milk 5 minutes before it's done, bring back to a boil.
Serve hot with rice.
This dish is sweet and usually served with shrimp cracker.
Konro is a name for beef-ribs in Makasar, South Celebes.
1 kg beef ribs (I used beff short-ribs)
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)
1 tsp seedless tamarind
3 cloves garlic
salt and sugar as desired
* Saute the ground ingredient and clove until fragrant, add beef ribs, stir and cook meat until lightly browned. Add 1 litre of water, and cook until meat tender. (Add water again, if you need it)
* Add salt and sugar as desired, simmer over low heat 15 to 20 minutes. Serve with rice cake
If you wanna make Grilled Konro, just take some beef short-ribs of the soup, then grill.
25 Sep 2008
* 1 large eggplant
* 3 garlic cloves, sliced or chopped
* 4 tbs (50g) chopped onion
* 1 1/2 (400ml) fresh ripe tomatoes
* 1 tsp (5 ml) sugar
* 1 tsp (5ml) salt
* 2 tsp (10ml) fresh red hot chili peppers
* 1/2 cup (125 ml) water
* 2 tbs (30 ml) vegetable oil
1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200C for 20-25 minutes, or until they are soft but not mushy.
2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste.
3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).
4. Pour the sauce over the eggplant, and serve immediately.
* 3 carrots (thinly sliced like match sticks)
* 1 pack bamboo shoot (thinly sliced)
* 3 eggs (scrambled and chopped)
* 3 green onions (thinly sliced)
* 1 lb ground chicken
* 1 onion (chopped)
* 3 cloves garlic (chopped)
* 1 tablespoon soy sauce
* 1 tablespoon oyster sauce
* Black pepper and salt to taste
* 1 pack spring roll wrapper
* Chili sauce
* Enough oil for frying
* Stir fry onion until translucent then add garlic.
* Add chicken, soy sauce, oyster sauce, salt and pepper.
* Cook until chicken is cooked.
* Add the vegetables and cooked for about 5 min, then add scrambled eggs
* Cool the filling
* Put one tablespoon onto a wrapper, wrap, then deep fry
Serve with chili sauce
* 1 2-pound Cornish hen, butterflied and flattened
* 1 teaspoon salt
* 1 tablespoon vegetable oil
* 5 shallots, sliced
* 3 cloves garlic, sliced
* 1 teaspoon shrimp paste
* ½ teaspoon sugar
* 1 tablespoon fresh birdseye chiles (chiltepins) or substitute piquins
* 2 teaspoons pineapple juice
* 2 cups chopped fresh pineapple
Rub the hen completely with the salt and oil. In a food processor, blend the shallots, garlic, shrimp paste, sugar, chiles, pineapple juice, and pineapple to form a paste.
Grill the hen slowly over hot coals, or under a preheated gas or electric broiler for 5 minutes. Baste the hen well with the paste on both sides, and grill the hen for 3 minutes.
Finally, spread all the remaining paste on the skin side and grill for 10 minutes, or until done.
* 1/2 cup peanut oil
* salt to taste
* 2 tablespoons chopped Italian parsley
* 1 tablespoon Goreng Bawang/Fried Shallots
* 2 cakes tofu, each cut into 6 pieces
* 2 medium potatoes, peeled and thinly sliced
* 8 or more tablespoons Sambal Kacang/Peanut Sauce
* 1/4 pound bean sprouts
* 1/4 cucumber, peeled and sliced
* 8-10 emping crackers (Optional)
1. In a nonstick frying pan, heat the oil and fry the tofu for about 5 minutes, turning them over once. Remove with a slotted spoon and drain in a colander.
2. Clean the bean sprouts and put them in a bowl. Pour boiling water over them with a little salt. Cover and leave for 3 minutes, then drain and keep them warm. In the same oil, fry the potatoes until crisp.
3. To serve, arrange the fried tofu on serving plates with the potatoes, slices of cucumber, and bean sprouts. Top with the parsley. Pour as much sauce as you like on top, crush or break the emping over it, and sprinkle on some fried shallots or onions as well.
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