Indonesian Sate's

Indonesian Sate's

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

Ingredients:

• 500 gr. of Beef, Pork or Chicken

Marinade:

• 1 Onion
• 1 Garlic clove
• 30 ml Dark Soya sauce
• 1 teaspoon Coriander powder
• 1 teaspoon Lemon Grass
• 1 teaspoon Hot Chilli paste
• 1 glass red wine (optional)
• 30 ml water 

Rendang (Beef Rendang Recipe)

INGREDIENTS :
1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
4 cups thick coconut milk
1 cup fresh coconut [meat], finely grated
[Substitute: unsweetened desiccated coconut]
2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves;
or the zest of 1 lime]
3 tbsp vegetable oil
2 tsp sugar
salt and pepper

Rujak cingur

Rujak Cingur is a vegetables salad with spicy sauce. Literally "cingur" means mouth in Javanese. This food has become the unique taste of Surabaya. The flavour is really unique, because it combines of slices of cooked buffalo or beef lips, yam bean (bengkuang), young raw mango, pineapple, cucumber, bean sprout, kangkung ( water convolvulus), lontong (compressed rice), fried tofu and tempe, all served with  black sauce made from fried garlic, chillies, a slice of young banana,  petis (black fermented shrimp paste) and ground peanuts.

Gudeg Yogyakarta

Indonesian food comes from many sources of ingredients and spices, from various kinds of chillies, ginger, shallot, turmeric to coconut milk. Combining those natural spicy ingredients provides you unique dishes from Indonesia, the islands of spices...

To All food lovers, I really encourage you to try the taste of Indonesian foods, most of them are spicy and have exotic tastes you've never experienced before

Babi Guling

If there is just one dish people remember after a visit to Bali,
it's this famous delicacy, usually known by its Indonesian name, Babi Guling.

Bandeng Bakar / Baked Fish

If you can get some large banana leaves to wrap the fish in, do so. They give a subtle and appetizing fragrance and look exotic when the dish is served at the table