So, for some of you that might not find some of the ingredients below, just make some changes and see what would it taste like?

Vegetable Sour Soup

Here is the recipe

• 1 tsp. tamarind
• 5 tbsp. warm water
• 1 shallot, sliced
• 3 cloves garlic, minced
• 1 inch-long piece fresh ginger,
• peeled and sliced
• 1 red chili pepper, seeded and sliced*
• 3 tbsp. raw peanuts
• 1 tsp. shrimp paste
• 1/2 tsp. salt
• 5 c. low-fat chicken or vegetable broth
• 1/2 c. salted peanuts, coarsely chopped
• 2 tbsp. brown sugar
• 1 chayote, peeled, seeded, and
• sliced thin
• 1/2 c. fresh or frozen green beans,
• ends trimmed
• 1/3c. frozen corn kernels
• 1 green chili pepper, sliced (optional)

Direction

• Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
• To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
• Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
• Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
• Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
• Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

The spicy thick sauce is made of water, shrimp paste, peanuts and brown sugar-wait- there’s one more thing *thinking*, you may add 2 or 5 bird’s eye chili, and red chili (optional) as desired. All of fruits are sliced and put on the dish and poured with the spicy sauce. And, I usually enjoy rujak in mid day.

You may also found Rujak in Singapore and Malaysia (with different taste and style Of Course). The term “Rujak” itself was coming from Malaysia meaning “Mixture”.

The complete recipes is, as follow. Enjoy!!

Rujak

Ingredients:
1 chayote, peeled
1 Granny Smith apple, cored
2 cucumbers peeled and cut in half lengthwise with seeds removed
1 raw mango
1 orange, peeled and divided into sections
½ tsp. crushed red pepper
¼ tsp. shrimp paste
3 tbsp. brown sugar
½ tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp. warm water
1 14-oz. can diced pineapple, Drained

Direction:
1. Coarsely chop chayote, apple, cucumbers, mango, and orange sections.
2. In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
3. Add chayote, apple, cucumber, mango, orange, and pineapple to the bowl, and stir well to combine. Serve at room temperature.

Whether you enjoy it with rice or ketupat, both are still taste fantastic. Let’s take alook at the recipe:

Beef Rendang

Ingredients :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knotted
5 Kaffir lime leaves
1 stalk Lemon grass, bruised
1-2 pieces Asam Gelugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices

3 tablespoons Chopped galangal
1/2 tablespoon Chopped turmeric
1/2 tablespoon Chopped ginger
200 g Red chilies
4 Shallots
Salt

How to Cook:

• Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.
• Reduce heat.
• Add beef and cook until tender.
• Stir occasionally until the spices dry and turn brown.

Ingredients:

15 red chilies, sliced and seeded
2 Tbs. dried shrimp paste
2 medium-sized tomato, chopped
2 small shallots, peeled and sliced
2 cloves garlic, peeled and bruised
2 Tbs. oil
1 tsp. sugar
1 Tbs. salt
1 Tbs. lime juice

How to Cook

• Heat oil and saute shallots, chillies, garlic and tomato until they are fragrant. Take out from the wok and set aside.
• Grind or blend all the fried ingredients with dried shrimp paste, salt and palm sugar, until smooth in mortar.

Sambal Terasi

In Indonesian tradition usually we enjoyed it during festival or in holiday such as Ramadhan. But of course you can enjoy it everytime you like.

Yellow Rice

Here is the recipe:

4 tbsp. canola oil
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconut milk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and chopped
1 medium cucumber, peeled and sliced thickly
1 tomato, cut into wedges deep-fried shallots
10 fried shrimp crackers

Direction

• In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
• Add rice and stir to coat.
• Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.
• Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
• Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
• Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.

Ingredients :

1 tsp. crushed red pepper
1 tsp. salt
1/2 tsp. sugar
1 bay leaf
1 tbsp. soy sauce
2 tbsp. peanut oil
1/4 c. shallot (1 or 2 whole shallots),
thinly sliced
2 cloves garlic, minced
2 c. green cabbage, shredded
1 c. green beans, ends trimmed
1/2 c. green pepper, chopped
1 c. carrots (1 to 2 carrots), thinly
sliced

How to Cook

• In a small bowl, combine crushed red pepper, salt, sugar, bay leaf, and soy sauce. Set aside.
• Heat oil in a skillet or wok over medium-high heat and add shallot and garlic. Stir-fry for 2 minutes.
• Add cabbage, beans, green pepper, carrots, and the soy sauce mixture and stir-fry for about 6 minutes. The vegetables should still be crunchy—be careful not to overcook. Serve hot with rice.

Stir-Fried Vegetabel

Ingredients

• 1 Avocado, spooned out its meat.
• 1 young coconut, spooned out its meat
• 5 jackfruit fruit, sliced in small pieces
• 10 grams candied kolang kaling (or attap fruit), sliced long
• 600 ml of milk
• 125 g sugar
• 2 pieces of pandan leaves
• 6 tbsp cocopandan syrup
• 5 tbsp condensed milk
• Shaved ice as necessary

Instruction

1. Boil coconut milk, sugar and pandan leaves. stir and lift
2. Prepare a bowl, enter the avocado young coconut, jackfruit, coconut milk and Kolang kaling
3. Add shaved Ice cocopandan syrup and sweetened condensed milk . Served cold.

Es Teler

• 2 tbsp vegetable oil for frying
• 3 cloves of garlic, crushed
• 3 white onions, finely sliced
• 200 grams of boiled beef, cut into small
• 100 grams of shrimp
• 150 cc beef broth
• 100 grams of cabbage, finely sliced
• 100 grams of bean sprouts, clean it
• salt as necessary
• pepper as necessary
• 2 tbsp sweet soy sauce
• 250 grams of wet noodles
• 1 tbsp sliced of celery leaves
• 1 tbsp fried onion.

Instruction:

1. Heat oil, fry and stir the garlic and sliced onions until it smells delicious/fragrant.
2. Enter the shrimp and meat, stir well until cooked. Pour the beef broth.
3. Enter all the vegetables and spices. Cook until the vegetables wilt. Enter noodles and stir briefly. Lift. Put on the plate you have prepared.
4. Put the sliced celery leaves and fried onion on it. Served hot with chili sauce and pickles.
5. Enjoy.

Javanese Fried Noodle

Es cincau

Ingredients

• 200 g black Grass Jelly cut into dice, and pour it with hot water
• 100 grams essence of coconut
• 100 grams Pacar cina (red small rounded jelly, looks like pomegranates seeds)
• 200 g brown sugar
• 400 ml of water
• 750 ml of milk from 1 coconut eggs
• 4 tbsp mocha syrup

How to make

1. Boil brown sugar and water until late. Lift, and then mixed with mocha syrup, stir.
2. Cook milk in a separate place , stir. When it has boiled, lift
3. Mix the brown sugar with santan (coconut essence) and add all the ingredients grass jelly and pacar cina. Add Ice block as neccesary.
4. Served cold. And enjoy

Commonly, the ingredients of Tahu Campur consist of rubbery beef, fried tofu, cassava perkedel (croquette of spicy cassava), fresh bean sprouts, fresh water cresses, and shrimp chips (chips made from flour flavored with shrimp), then mixed into petis seasoning, fried onion, and sambal. Adding lontong (food consisting of rice steamed in a banana leaf) is an alternative for pleasing our apetite.

Tahu Campur (Mix Tofu)

Tahu Campur has a special characteristic in heavy impression that comes from the ingredients and seasoning. The spicy soup which is thick and sweet completed by beef pieces gives brave impression in the taste. And also petis aroma mixed with spices can shake tongues when smelling. If you are anxious, just try recipe below.

Mixed Tofu Recipe

Ingredients:

2 pieces tofu
75 g bean sprouts, remove the root
100 g wet noodles
1 small bunch of water cress, cut

Cassava Fritter:

300 g scraped cassava (from ½ kg cassava, squeeze the extract)
1 tsp coriander, fried without oil
2 cloves garlic
1 tsp sugar
1 citrus leaf
1/3 part of turmeric
1 tsp salt

Thick Spicy Soup:

• 500 g fatty beef tetelan (bones with a bit of adhering meat)
• 3 onions
• 3 cloves garlic
• ½ tsp pepper
• 1 tsp coriander, fried without oil
• ½ part of turmeric
• 1 part ginger, crushed
• 4 stalks serai (lemongrass/citronella), crushed
• 4 sheets laurel likes
• 2 tbsp salt

Sambal Petis:

• 10 small chilies, boiled
• 5 tbsp petis
• 3 tbsp soy sauce
• 4 tbsp boiled water

Directions:

1. Fry tofu rarely, cut them. Pour bean sprouts with boiled water.
2. Cassava Perkedel: Grind coriander, garlic, sugar, citrus leaf, turmeric, and salt. Mix them with shredded cassava. Form into small oval about 2 inches in diameter. Steam until it is well-done, take them out. After being cold, fry for some minutes and don’t be too dry, take out and drain. Cut into small cube sized pieces.
3. Thick Spicy Soup: Cut beef into small pieces and boil them until well-done. Remove the stock. Add water into stock and measure it for about 2000cc, boiled. Grind onion, garlic, pepper, coriander, and turmeric. Cook spice in some oil till it is fragrant.
4. Put seasoning into stock boiling that contains beef. Add ginger, serai, laurel like, and salt. Cook until seasoning absorbs about for 10 minutes.
5. Sambal Petis: Mix small chilies, petis, soy sauce, and some water.
6. Serving: Put sambal petis, noodles, fried tofu, cassava perkedel, bean sprouts, and water cress in a plate. Pour the soup. Serve when it is still hot.