Indonesia Meats Recipes 2

Indonesian meats recipes - fried petai goreng

Meat Recipes of Indonesia:

Ayam Kacang Bukittingga (Peanut Chicken)

Yield: 6 servings

Ingredients

  • 1 md Onions, sliced (1/2 cup)
  • 2 Garlic cloves, sliced
  • 1/2 Piece fresh ginger, sliced
  • 4 Or 5 fresh, hot red chiles, -seeded, sliced
  • 1/8 ts Ground pepper
  • 1/8 ts Turmeric
  • 1 ts Salt or to taste
  • 2 c Coconut milk
  • 1 Salam leaf
  • 1 sl Laos
  • 1 (3-pound) chicken, cut into -8 pieces, discard loose -skin and fat
  • 1/3 c Dry roasted peanuts

Directions

Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4 cup coconut milk to a smooth paste. Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat. Add salam, laos, chicken and peanuts and continue to cook, uncovered, over low heat for 30 to 40 minutes, basing frequently, until almost all the liquid has evaporated. Serve warm.

Serves 6.

Indonesian Potato and Beef Perkedel

Yield: 15 servings

Ingredients

  • 2 lb Baking potatoes, boiled and -mashed
  • 1 1/2 ts Salt
  • 1/2 ts Freshly ground pepper
  • 2 ts Ground coriander
  • 1/8 ts Nutmeg
  • 1/4 c Chopped parsley leaves
  • 1 lg Egg
  • 2 tb Peanut oil, plus more for -deep frying
  • 4 Shallots, finely chopped
  • 2 Garlic cloves, minced
  • 1/2 lb Lean ground beef.

Directions

In Indonesia, these fritters are served as part of a rijstaffel (rice-table) or as a side dish to embellish a main course. You will find they work well as a delicious appetizer for a Western meal.

Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.

Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Cool.

Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Set on a tray. Refrigerate, if not fried immediately.

Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.

Makes 15 cakes.

Prawns with Peanut Sauce

Recipe by: the California Culinary Academy Preparation Time: 0:25
Yield: 4 servings

Ingredients

  • 1 lb Medium prawns
  • 1 c White wine
  • 1 1/2 tb Smooth peanut butter
  • 2 tb Safflower oil
  • 1 1/2 tb Light honey
  • 2 tb Low-sodium soy or tamari -sauce
  • 2 ts Rice vinegar
  • 1/2 ts Dark sesame oil
  • 1/2 ts Cayenne pepper
  • 1 tb Green onion; minced
  • 1 1/2 ts Ground coriander
  • 1/2 ts Ground cumin
  • 4 c Steamed rice; (optional)

Directions

1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook over medium-high heat until they turn bright pink. Set aside.

2. In a small bowl mix together peanut butter and safflower oil until smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in saucepan and reheat. Serve over steamed rice (if desired).

Sweet and Sour Shrimp

Ingredients

  • 1/2 lb of medium sized shrimps
  • 5 pieces of garlic
  • 3 oz.flour
  • 1 piece of egg
  • 2 spoons of tomato sauce
  • 1 lime
  • 1/2 tsp of sugar, salt and pepper.

Directions

Clean the shrimps, remove the heads, keep the tails Clean garlic, and slice thinly. Sprinkle over the shrimps. Make a mix of the flour, egg, with enough water, salt, and pepper. Heat oil in a pan. One by one, put the shrimps into the pan by first dipping it in the mix. Fry until golden. Put on a plate, pour tomato sauce over them.
Tomato sauce: Heat tomato sauce, add sugar, and lime juice

Opor Solo

Ingredients

  • 1 chicken,
  • 4 cups of coconut milk
  • 6 pieces of shallots
  • 3 pieces of garlic
  • 120 gram candle nut
  • 10 gram corriander
  • 5 gram jintan
  • 3 helai bay leaves
  • 1 batang daun sereh
  • 100 gr lengjuas
  • salt and pepper

Directions

Cut chicken into pieces
Grind shallots, garlic, candle nut, corriander, and jintan
Brown for a little bit.
Boil chicken with 2 cups of coconut milk, put in sereh and galanga.
When chicken is about done, put in more coconut milk along with the spice mix above.
Add salt and pepper to taste

Perkedel

Ingredients

  • 1 chicken
  • 250 gr of bread flour
  • 40 gr of sagu
  • 80 gr of onion
  • 8 pieces of shallots
  • 1 egg
  • salt and pepper

Directions

Remove bones from the chicken, cut very thinly
Cut onion into very small pieces
Grind shallots
Evenly mix all the above with bread flour
Add salt and pepper
Make mix into small discs about 2-2.5 inch in diameter
Heat oil in a pan
Put each disc and fry until dark golden

Beef Semur

Ingredients

  • 1 lb beef
  • 6 pieces candle nut
  • 5 cm of ginger
  • 5 pieces of shallots
  • 3 pieces of garlic
  • salt, pepper
  • soy sauce

Directions

Slice beef thinly
Peel shallots and garlic, slice thinly
Slice ginger and grind candle nu
t Brown shallots, garlic, ginger, and candle nut
Put in beef and mix them evenly
Add salt and pepper
Add 2-3 cups of water so beef will cook evenly

Rendang

Ingredients

  • 2 lb of beef,
  • 20 pieces of shallots,
  • 10 pieces of garlic,
  • 150 gram red chili pepper,
  • 50 gram ginger,
  • 10 pieces of clove leaves,
  • 60 gr kunyit,
  • 300 gr candle nut,
  • 5 helai salam,
  • 8 cups of thick coconut milk,
  • 8 cups of thin coconut milk.

Directions

Cut beef into several-bite sized pieces, and boil until half done
Skin shallots, garlic, and mix with chili, …
Brown this spice mix for a few minutes
Boil beef and this spice mix in the thin coconut milk
Put in daun
Boil until dry
Add thick coconut milk, boil until coconut milk dries while mixing it occasionally

Sambal Goreng Petai

Ingredients

  • 7 eggs
  • 4 strings of “petai”
  • 3 cups thick coconut milk
  • 250 gr ground beef
  • 4 pieces garlic
  • 6 pieces of shallots,
  • 6 piece of red chili peppers
  • 20 gr javanese lemon
  • 1 tea spoon sugar
  • salt and pepper

Directions

Remove the yoke of the eggs (use just the whites) Skin petai Slice shallots, brown a little bit. Mix ground beef with 2 egg whites, mix with salt, pepper to taste. Form small balls.

Let the javanese lemon sit in a cup of water. Put the rest of the egg whites in a place holder and steam cook. Cut into cube sized pieces.

Grind chili, garlic, and add sugar. Heat pan with a little cooking oil, add shallots and the garlic mix, followed by the petai a few minutes later. Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.

Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes. Let simmer for another 3 minutes.

Clam Satay

Ingredients

  • 1 lb of clams
  • 5 shallots
  • 2 spoons of sweet soy sauce
  • 1 lime
  • salt and pepper.

Directions

Boil clams. After they are done, let it cool. Take the meat out. Slice shallots Mix shallots, soy sauce, and lime juice with the clams Add salt and pepper to taste Put clams in skewers, barbecue for a little bit.

Beef Satay

Ingredients

  • 300 gr beef
  • 5 shallots
  • 2 spoons of sweet soy sauce
  • 1 spoon of vegetable oil
  • 1 lime
  • salt and pepper.

Directions

Slice beef into bite sized pieces, slice shallots Mix everything evenly Put beef in skewers Barbecue at medium heat until desired doneness (medium rare recommended).

Bali Satay

Ingredients

  • 350 gr beef
  • 1/2 coconut
  • 3 pieces of garlic
  • 4 pieces of red chili peppers
  • 1 spoon brown sugar
  • 10 grams corriander
  • 10 grams kencur
  • 1 lime
  • galanga
  • 1 teaspoon shrimp paste
  • salt and pepper.

Directions

Shred beef, shred coconut. Slice garlic and brown it. Heat shrimp paste a little bit. Mix lime juice garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste in a blender. Mix evenly the beef and coconut with the spice mix. Add salt, pepper, and orange juice. Form thumb-sized pieces from this mix, and stick each on a skewer. Barbecue until done

Sambal Goreng Ati Ampela

Ingredients

  • 4 pairs of chicken’s livers and gizzards
  • 5 pieces of shallots
  • 3 pieces of garlic
  • 5 pieces of red chili peppers
  • 4 cm lengkusa
  • 10 gr shrimp paste
  • 1 cup of coconut milk
  • 1 board of petai
  • salt and pepper.

Directions

Cut liver and gizzards into bite sized pieces Skin shallots and garlic. Brown shrimp paste. Grind finely shallots, garlic, red chili peppers, shrimp paste. Brown these spices with galanga, mixing them evenly. Add liver and gizzard pieces, and salt and pepper to taste. Mix evenly and add coconut milk, let it simmer for 3 minutes.