Paniki Chicken (Ayam Paniki)

Indonesian Recipe - Sulawesi

Ingredients

• 1 whole chicken (or pound of chickenbreast)
• 1 pc. ginger, 1 1/2 inch
• 1 bar lemongrass crushed
• 1 pint coconutmilk
• 2 stalk basil
• cooking oil
• 1 tsp salt

Blended Spices

• 2 cloves of garlic
• 7 shallots
• 2 chilis
• 10 hot chilis
• 1 pc. Tumeric 1 inch
• 6 Candle nuts

How to Make

Clean chicken and cut up in pieces.
Fry blended spices in some oil until fragrant. Add chicken and lemongrass (smash lemongrass on thick part). Fry this softly for about 10 mins. then add the coconut milk and cook approximately 20 minutes. Last minute add basil leaves.
If you use chicken breasts, lift the chicken before boiling and added later, when nearly finished heating up again.

Serve with rice.

Shrimp in Oyster Sauce (Udang Saus Tiram)

INGREDIENTS

• 500 gr shrimp, discard the head1 teaspoon lemon juice
• ½ teaspoon salt
• 3 tablespoons oyster sauce
• 1 pc onion, sliced ​​thin round
• 3 cloves garlic, finely chopped
• 2 cm ginger, thinly sliced
• 2 red chilli, cut oblique

HOW TO MAKE:

• Marinate prawns with salt and lime juice, let stand for 15 minutes. Saute onion, garlic, ginger and red pepper until fragrant, put the shrimp, stirring frequently, until it changes color.
• Add oyster sauce, stirring frequently until cooked.
• Can also stabbed on skewers, then grilled until fragrant.
• Serve while warm.

For 3 people

Mashed Cassava Leaves (Daun Ubi Tumbuk)

 Indonesian Recipe    North Sumatra

INGREDIENTS :

• Cassava leaves 1 bunch (about 200 grams)
• 500 ml of liquid coconut milk
• 3 cm ginger
• 2 cm galangal
• 2 tsp salt
• 1 tsp sugar
• 1 stalk ginger torch, cut into pieces
• 30 grams turkey berry, crushed
• 1 stalk lemongrass, crushed
• 150 ml thick coconut milk

Blended Spices:

• 6 red onions
• 5 pieces of curly red chili
• 4 cm turmeric     

How to Make

Boil until cooked cassava leaves and tender. Remove and drain. Mashed cassava leaves to pieces, set aside.
Cook the liquid coconut milk, spices, kecombrang, tekokak, and lemongrass until fragrant and boiling. Enter mashed cassava leaves, and sugar. Pour the thick coconut milk
Cook on low heat while stirring all cooked and gravy thick. Lift

For 4 people

Satay Padang (Sate Padang)

Indonesian Recipe   -   West Sumatra


INGREDIENTS :

• 1 kilogram of beef tongue, hot water dip, scrape, wash out
• 1 ½ liters of water
• 1 sheet turmeric leaf
• 2 cm galangal, smashed
• 4 slices lime leaves
• 1 stalk lemongrass, crushed
• 3 cm Dried Sour Fruit (asam Kandis)
• 1 teaspoon salt
• 18 skewers
• 25 grams rice flour
• 1 tablespoon corn starch

Blended Spices:

• 8 pieces red chili
• 1 teaspoon coriander powder
• ½ teaspoon pepper
• ¼ teaspoon cumin
• 6 pieces shallot
• 1 teaspoon curry powder
• 2 cm turmeric
• 2 cm ginger
• 2 tablespoons cooking oil

HOW TO MAKE:

Boil the beef tongue, spices, turmeric, galangal, lime leaves, lemongrass, kandis acid, salt, and cook until soft.Remove and drain. Cut tongue size 1 x 2 x 1 cm. Set aside the water.
Puncture every 5 pieces of beef tongue with a skewer. Bake in the fire as he turned around and rubbed with oil until cooked and fragrant.
Aloe Heat broth, add 500 ml water, bring to a boil put rice and sago flour mixture and seasoning, stir well and thickened. Lift.
Serve with satay sauce, rice cake pieces and a sprinkling of fried shallots.

Spicy Coconut Beef (Rendang)

Indonesian Recipe   -   West Sumatra

INGREDIENTS :

• 1 kilogram of beef is cut into 16 pieces
• 12 cups coconuts milk from 2 coconut
• 1 sheet turmeric leaf
• 1 stalk lemongrass crushed
• 5 pieces of lime leaves
• 1 piece ginger crushed
• 1 piece galangal crushed

Blended Spices:

• 100 grams red chilli
• 15 pieces shallot
• 6 pieces garlic
• 1 teaspoon salt, or according to taste

HOW TO MAKE:
Boiled coconut milk with spices are blended plus leaves.
Insert meat. Cook over medium heat until the oil out and then reduce the heat, stir slowly until dry dark brown-black.

Beef in Soy Sauce (Semur Daging)

 
INGREDIENTS :

• 400 grams beef brisket, cut into 4-cm box
• 3 pieces of medium-size potatoes, boiled half cooked, peeled, each divided 2 parts
• 12 quail eggs, boiled cooked, peeled
• 2 bay leaves
• 2 cm galangal, crushed
• 1 tomato, chopped
• 4 tablespoons soy sauce
• 800 ml water
• 2 tablespoons cooking oil for sauteing
• 4 tablespoons fried onions for topping

Blended Spices:

• 10 grains of red onion
• 3 cloves garlic
• 2 cm ginger
• 3 / 4 teaspoon pepper
• 1 / 4 teaspoon nutmeg
• 1 teaspoon salt

HOW TO MAKE:

Heat oil. Stir-fry ground ingredients until fragrant. Add bay leaves and galangal.
Stir and add tomatoes. Stir until wilted. Insert meat. Cook, stirring frequently until meat changes color.
Enter the soy sauce. Mix well. Pour water. If it is boiling, put the eggs and potatoes.    
Cook until sauce thickens and meat is tender.

Serve with a sprinkling of fried onions.

Serves 6