INDONESIAN FOOD

RECIPES RAWON SURABAYA

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How are you? IndonesianFood Recipes this time willshare with you the recipeIndonesian food from East

Java, precisely fromSurabaya city. Our recipethis time is the native cuisineof the city of Surabaya-

based beef. Rawon, yupsthis time we will cookRawon. Rawon itself has been known since the

Dutchcolonization in Indonesia.Rawon antiquity is food forthe Dutch nobility but nowhad menhadi heritage foodscom

monly consumed everyday. Now take a look at the ingredients and how to make it.

Materials I:600 grams of meat rawon, mismatched pieces (a mixture of meat and brisket sengkle)

1500 ml of water

3 cm ginger, crushed

3 cm galangal, crushed

2 stalks lemongrass, crushed

7 pieces of lime leaves

2 stalks lemongrass

2 leeks, chopped coarse

1 1/2 tsp salt

2 tsp sugar

50 ml cooking oil

Materials II (puree):2 pieces of red chilli

7 pieces of red onion

5 cloves of garlic

1 tbsp coriander, couples

2 cm kencur

3 cm turmeric, grilled

6 pieces of beef stew with sweet

2 eye tamarind

complement:Prawn crackers, salted egg, chili paste, short sprouts, fried tempeh

How to make:1. Boil water until boiling.

2. Saute ground spices until fragrant, add ginger, galangal, lemongrass, lime leaves, scallions, salt, and sugar.

3. Put the meat, and cook until meat changes color.

4. Enter the boiling water, cover the pan, simmer, until the meat is tender, turn off the heat. (Even

better rawonripe presented with two heating).

5. Serve with appendages.

How to Make Meatballs

Ingredients to Make meatballs

250 gram minced beef

35 gram tapioca flour

75 gram crushed ice cube

2 white eggs

3/4 teaspoon baking powder

2 tablespoons of fried garlic

2 tablespoons fried shallots

salt and pepper to taste

To make the broth

250 gram Beef ribs ( young beef bones are the best to make broth, cooked a day before and

store)

1/2 teaspoon pepper

3 cloves of garlic, crushed and fried

1 stalk celery leaf, finely chopped

1 stalk onion spring, finely chopped

Salt to taste

750 ml water

Additional Ingredients

Fried Tofu Meatball (Bakwan Tahu Goreng) but without the peanut sauce, check the recipe here

Fried meatball (Gorengan Bakso), check the recipe here

150 g dried egg noodles, cook and set aside

Green salad or Bak Choy ( Chinese cabbage or Indonesian : Sawi)

Fried shallots

Sweet soy sauce (kecap manis)

Chilli sauce (sambal)

Directions

Mix all ingredients for meatball and grind them in food processor until it’s sticky. Then put in fridge

for 45 minutes to one hour.

Boil some water for cooking the meatball. Scoop with 2 tablespoons and make round ball and

drop the meatballs into boiling water. When it’s floating, it means it’s done. Set aside.

Make the broth : boil the beef ribs into 750 ml water, add the salt, pepper and the rest of

ingredients. Cook until it’s boiling. Then add the meatballs inside.

Serve the meatball with cooked egg noodle, green salad, bakwan tahu, gorengan bakso and

garnish fried shallots. Add sweet soy sauce and sambal if you like. Then pour with the broth. Eat

when it’s hot or warm.

RECIPE SAYUR ASEM ( VEGETABLE ASEM )

Home > Indonesian Food Recipes > Recipe Sayur Asem ( Vegetable Asem )

What you want

to cook today? Indonesianfood recipes this time will share with yourecipes

is very original and has a cookingmenu daily Indonesian family. His name

isquite simple "Vegetable Asem" yups. Themenu is traditional menu recipe has been around since the days

of Javanese royalpower and continue to exist until now. These foods can be called by the people becausethe

food dish is simple but has a verylezat.ayo we look at the ingredients and how to make it.

 ingredients:

• 1 piece of squash, peeled, cut into

• 2 pieces of sweet corn, cut into pieces

• 1 handful of leaves and fruit melinjo

• 50 gr peanuts, wash clean, in order for the liquid does not boil brown

• 6 pieces string beans, cut into pieces

• 10 pieces of cabbage, cut into pieces

• 2 bay leaves lbr

• 2 cm galangal, crushed

• 3 tbsp sour fruit / to taste

• 1 tsp sugar

• 1 ½ liters of water

• Salt to taste

Spices:

• 5 pieces of red chilli

• 6 spring onions

• 3 cloves of garlic

• 4 items hazelnut

• 1 tsp shrimp paste cooked / to taste

How to Make:

1. Boil water along with spices, bay leaves, galangal and

tamarind fruit. after input boiling corn, fruit melinjo.Stir and let over medium heat until tender.

2. Take a fruit acid that is soft and puree, strain and take the water and acidic water input return

3. Enter the long beans, squash, peanuts are boiled and salt.

4. Vegetables are almost cooked, put the cabbage, leaf melinjo, sugar and cook until boiling. Fire in turn.

5. Remove and serve.

JAPAN

OKONOMIYAKI

Ingredients5 Tbsp plain flour

1 Tsp baking powder

70 ml water [or Dashi stock)

1 egg

2 cups shredded cabbage

Any other veggies (ie. corn and spring onions) or meats (ie. cooked bacon or ham) that you like.

Cooking oil (little for frying)

Toppings:

Whole egg mayonnaise (or Japanese mayonnaise)

BBQ sauce (or Okonomiyaki sauce)

Seaweed flakes/dried fish flakes (optional)

Steps

1.

1Mix the ingredients. Mix the flour, baking powder, and water (a little at a time)until it makes a

smooth batter. Then mix in the egg. Add shredded cabbage, and any other ingredients you like.

Mix.

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2.

2Prepare your cooking surface. Add a little vegetable oil to a frying pan and heat to medium-

high heat.

3.

3Cook for a few minutes. Or until side start to brown. Flip and cook another few minutes.

4.

4Add toppings, cut and serve.

Ingredients

Takoyaki [2]

3.5-5 ounces cooked octopus

1/4 cup katsuobushi flakes

1 cup all purpose flour

1 teaspoon baking powder

1 teaspoon kombucha

2 large eggs

1 teaspoon soy sauce

1 2/3 cup dashi stock

1/2 cup finely chopped green onion

1/3 cup tenkasu

Takoyaki Sauce [3]

3 tablespoons Worcestershire sauce

1 tsp mentsuyu

3/4 teaspoon sugar

1/2 teaspoon ketchup

Japanese Spicy Mayo [4]

2 tablespoons mayonnaise

1 tablespoons lemon juice

1 tablespoon chili garlic sauce

1/2 teaspoon rice vinegar

Part 1 of 3: Making the Takoyaki Batter

1. 1

Prepare your octopus if you have purchased it fresh rather than cooked. You can purchase octopus at seafood

markets or specialty Asian stores. [5]

First, you will need to poach the octopus. This means you will submerge the octopus in a poaching

liquid such as water or stock.

Poach for about 13 minutes per pound.

Let the octopus cool in the poaching liquid.

Once cool, remove the skin by rubbing it with a paper towel. It should come away easily.

Sear the outside of the skinned octopus in a skillet or grill for about 8 minutes per side. If sliced

thin, only sear the octopus for 2 minutes per side.

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2. 2

Chop up the cooked octopus. You will need to do this with a sharp knife on a cutting board. This recipe calls for

3.5-5 ounces of cooked octopus but this amount may vary according to your tastes.[6]

Cut the octopus into small pieces. Most recipes call for 1/2 inch cubes of octopus. [7]

The chunks of octopus need to be small so several can fit into each piece of takoyaki.

Set aside in a large bowl.

3. 3

Grind some katsuobushi flakes. They will need to be ground into a fine consistency. This recipe uses about 1/4 cup

of the flakes. [8]

You can do this using a mortar and pestle.

Place the flakes into the mortar and grind them with the pestle by scraping and pushing against the

mortar.

Alternatively, you can use an electric spice grinder.

4. 4

Combine the dry ingredients of the recipe. These include: 1 cup of all purpose flour, 1 teaspoon of konbucha, and

1 tsp baking powder.[9]

Put all of these in a medium sized glass bowl.

Whisk together the dry ingredients to make sure they are evenly mixed.

If you do not adequately mix the dry ingredients you can get clumps of baking powder in the batter.

This can cause parts of your batter to have an unpleasant taste.

5.

5

Whisk together 2 eggs and 1 teaspoon of soy sauce. Make sure this is evenly whisked.[10]

Add the egg mixture to the dry ingredients.

Use a whisk to stir the mixture.

Whisk until the egg is evenly mixed into the dry ingredients.

6. 6

Add the dashi stock slowly, a little at a time. Whisk as you do so to make a smooth batter. [11]

The batter should be about the thickness and consistency of pancake batter.

If the batter appears too thin, add a small amount of flour and whisk thoroughly.

If the batter appears too thick, add a small amount of dashi stock and mix.

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Part 2 of 3: Cooking the Takoyaki

1.

1

Heat the takoyaki pan on medium high heat. You want the outside to cook quickly, but not burn.[12]

A takoyaki pan is a metal pan that resembles a muffin tin. It has small round holes for each piece of

takoyaki.

If you don't have a takoyaki pan, a mini muffin tin will suffice.

Generously brush the takoyaki pan with oil.

Use a pasty brush to do this. Be careful when working with oil over a hot pan.

Don't forget to oil the ridges in between the small bowls in the pan.

2. 2

Wait until you see smoke rising from the pan before adding the batter. Fill the holes with the batter completely.[13]

It is ok for the batter to overflow slightly.

To make this easier, use a measuring cup with a handle to pour the batter.

This will also help with spilling and mess.

3. 3

Add the octopus, green onion, tenkatsu and powdered katsuobushi to the takoyaki. Do this by putting 3 pieces

of octopus into each takoyaki.[14]

Sprinkle on 1/2 cup of chopped green onion.

After that, sprinkle on the tenkatsu and powdered katsuobushi.

The takoyaki will now need to brown.

If you like red ginger, you can also about 2 tablespoons of benishoga to the batter. [15]

4. 4

Set a three minute timer. During this time, the base of the takoyaki will brown.[16]

Don't turn or disturb the takoyaki during these three minutes.

Let the takoyaki cook until the timer goes off.

Afterwards, you will flip the takoyaki.

5.

5

Break the connected batter between each bowl after the timer goes off. Use long skewers to do this by cutting

and scraping the batter between each takoyaki.[17]

Turn each piece 180 degrees so that the cooked portion on the bottom of the each ball faces

upwards.

Stuff the edges as you turn them so the ball ends up a nice rounded shape. To stuff the edges,

push any pieces of takoyaki that are sticking up under the edge of each hole.

Use the skewers to do this so you don't get burnt.

6. 6

Set a timer for 4 minutes. During this time, turn the balls constantly.[18]

This will make sure the takoyaki cook evenly.

The takoyaki should be golden brown on all sides when cooked.

When the 4 minute timer goes off, it is time to plate the takoyaki.

7. 7

Transfer the takoyaki to a plate. Use the skewers to do this as they will be very hot. You will now add the sauces.[19]

Pour takoyaki sauce and spicy Japanese mayonnaise over them.

Sprinkle dried seaweed and some katsuobushi flakes on top.

Serve immediately, but be careful as the takoyaki will be very hot inside.

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Part 3 of 3: Making the Sauces for Takoyaki

1. 1

Prepare the takoyaki sauce. This is a very simple procedure involving 4 key ingredients. [20]

In a small bowl, add 3 tablespoons Worcestershire sauce, 1 teaspoon mentsuyu, 3/4 teaspoon

sugar, and 1/2 teaspoon ketchup.

Whisk the ingredients together.

Pour over takoyaki.

If you want to make the sauce ahead of time, you can store it in the refrigerator.

2. 2

Make the Japanese spicy mayonnaise. This uses regular mayonnaise and some seasonings. [21]

Put 2 tablespoons of mayonnaise in a bowl.

Add 1 teaspoon lemon juice, 1 tablespoon chili garlic sauce, and 1/2 teaspoon rice vinegar.

Whisk the ingredients together.

Serve on top of takoyaki or refrigerate.