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GETHUK

Getuk (Javanese: fall) is a snack food made with the main ingredient of cassava or cassava. Getuk is
food that is easy to find in Central Java and East Java. Getuk-making starts from cassava peeled then
steamed or cooked after boiling, then pounded or crushed by means ground and then given a
sweetener and food coloring. For the presentation is usually sprinkled with grated coconut.

Getuk known there are two kinds:

Getuk, at the time of the cassava is ripe at the time the temperature is still hot sprinkled with small
pieces of brown sugar so uneven this rough shape getuk collisions.

Getuk lindri, cassava is finely milled cooked with sugar, food coloring and vanilla emblazoned and
having it printed small elongated and this extends to a point similar to the noodle-shaped post with
a thickness of up to approximately 2 cm wide 4 cm, after it cut into the shape of a length of 5 cm and
a width of 4 cm

ingredients :
1 kilogram of cassava, wash, clean
200 grams granulated sugar
1 / 2 teaspoon vanilla extract
225 grams shredded coconut
1 teaspoon salt 100 cc water
2 drops yellow cake coloring

How to make Getuk Lindri :


Mix the grated coconut and salt, mix well, then steamed until cooked, set aside.
Combine water, sugar, and vanilla extract, and cook until boiling, then set aside.
Steam cassava until soft, peeled, mashed, then enter a mixture of water and dye was yellow cake,
stir until blended.
Prepare a tool to grind noodles, pour the batter into it and grind, cut size of 5 cm, rolls, then sprinkle
with grated coconut mixture on top and serve.

KERAK TELOR

Food that has flavor of savory and legit when you eat is indeed since long been the pride of the
citizens of Jakarta. the famous culinary delicious of this even during the colonial Netherlands became
a prima donna in the city formerly known as Batavia.

The crust of egg (Kerak Telor) can be said as his fast food citizens. No need to take a long time to
compile, it only takes less than 15 minutes then you can eat the crust egg warm delights.

Culinary frequently sold while the existence of Pekan Raya Jakarta is made from materials such as,
white, glutinous rice chicken egg/duck, ebi (dried shrimp marinated) are dry roasted peanuts plus
fried onions, and spices are mixed in the form of Roasted coconut, Cayenne, ginger, galingale,
pepper granules, salt and granulated sugar.
There is a unique way of cooking egg crust. Egg is inserted into the Pan without the use of oils, when
half-cooked egg, then the Pan will be behind the hot coals from the anglo-facing and then left to
become crust.

After the surface of the egg is a bit charred, crust lifted egg and spices then ready served. Crust egg
(kerak telor) simply does not use a stove, but anglo and charcoal. How to cook with anglo is used to
keep the flavors typical of a savory egg crust and legit.

Although now a lot of fast food that is present in Jakarta, the crust egg still has a place in the hearts
of citizens of Jakarta. This is proved whenever there are big events in Jakarta as Pekan Raya Jakarta,
best-selling sweet egg crust always be fine dining invaded the citizens who were present there.
ingredients:

100gr of white glutinous rice, wash until clean, soak it in water for 24 hours (over night) to make it
soft.
1 tablespoon of wet Serundeng
1 teaspoon of dried shrimp powder
1 duck egg
½ teaspoon of salt and spices mixed together
½ teaspoon of pepper powder
Dried Serundeng
Fried onions

How To Make Kerak Telor


Heat a frying pan until quite hot. Add 2 tablespoons of white glutinous rice that has been
soaked with water and flattened out. Cook for about 1-2 minutes.
Add 1 tablespoon of wet Serundeng & 1 teaspoon of dried shrimp powder.
Add 1 duck egg onto the sticky rice and add some mixed seasoning (½ teaspoon of salt and
spices and ½ teaspoon of pepper powder). Flatten and stir well. Cover and cook over low heat
until slightly dry.
After a couple of minutes, turn over the egg crust and transfer from the pan to a plate. Spread
some dried Serundengand fried onions on top as a finishing touch. Voila, Kerak Telor is ready to
be served.

SOTO TANGKAR

Soto Tangkar Recipes

Soto tangkar is one of the typical dishes. The word ' tangkar ' is derived from the Betawi meaning
cow ribs. This cuisine has been around since colonial era Netherlands. At that time, the colonizers
usually cut the cows when they are partying. However, they do not use all parts of the cow. One of
the cow's ribs will stay at is.

Therefore, the workers cultivate the ribs with spices and coconut milk. This dish became known as
soto tangkar. No need to dine out, you can make yourself at home. Soto tangkar serve alongside
other appendages like tomato slices, chips, sweet soy sauce, and cayenne pepper.
Ingredients

 1 kilogram beef ribs


 2 liter water
 3 tablespoon oil
 6 kaffir lime leaves (Indonesian: daun jeruk)
 3 bay leaves (Indonesian: daun salam)
 3 lemongrass (Indonesian: sereh), bruised and knotted
 2 inch cinnamon stick (Indonesian: kayu manis)
 1 inch galangal (Indonesian: lengkuas), bruised
 500 ml coconut milk (Indonesian: santan)
 Grind the following into spice paste
 125 gram shallot (Indonesian: bawang merah)
 5 cloves garlic (Indonesian: bawang putih)
 6 red anaheim/serrano chilies (Indonesian: cabe besar merah)
 6 candlenuts (Indonesian: kemiri)
 2 inch turmeric (Indonesian: kunyit)
 1 tablespoon salt
 1 tablespoon coriander seeds (Indonesian: biji ketumbar)
 1 teaspoon cumin seeds (Indonesian: biji jinten)
 1 teaspoon white peppercorns (Indonesian: merica putih butiran)
 Garnish and accompaniments
 2 tomatoes, cut into small pieces
 2 scallions, thinly sliced
 2 limes, cut into wedges
 melinjo crackers (Indonesian: emping)
 sweet soy sauce (Indonesian: kecap manis)

Instructions

1. Boil together beef ribs and water in a soup pot, remove scum as needed.
2. Heat oil in a frying pan and fry spice paste, lime leaves, bay leaves, lemongrass, cinnamon stick, and
galangal until fragrant, about 5 minutes. Transfer into the soup pot. Reduce heat, cover the pot, and
simmer until the meat has become tender, about 2 hours.
3. Pour in the coconut milk, mix well, and bring to a boil. Adjust salt as needed, and turn off the heat.
4. Transfer to serving bowls, and serve with the garnish and accompaniments.

BAJAK CHILI SAUCE (SAMBAL BAJAK)

Recipe sambal bajak from Jawa Timur. Indonesia is known to have many culinary specialt ies from
various regions in each province. One of the culinary present in all provinces with his trademark
respectively are sambal. Sambal is processed from Chili that tastes spicy. In each area, any sambal
dikreasikan and became the companion menu for certain foods. The province of East Java with sambal
his Plough is the most popular. Compared with sambal chilli-more, the taste of the sauce bajaklah the
most different. Arouse the appetite and make hooked. Although you have only just warm rice. When
eaten with chili sauce is delicious, the flavor You cannot avoid. Spicy, yet refreshing.

To enjoy it at the restaurant or Brasserie, sambal usually become a complement to grilled chicken and
fish. A sense of spiciness will be more perfect with savory and sweet mi x of chicken or fish. Maybe, you
are curious how to make restaurant style sambal or fine restaurants. Here is the recipe, recipe sambal
that you can make at home and adjust the spiciness to your taste. Spicy sambal recipe is guaranteed
able to hijack your tongue in order to be hooked in to enjoy it.

Ingredients
 8 red chilies, seeded and sliced
 1 tsp. dried shrimp paste (terasi), toasted
 ¼ tsp. grated nutmeg
 3 cloves garlic, peeled and sliced
 6 shallots, peeled and sliced
 1 tsp. salt
 1½ tsp. chopped palm sugar
 2 Tbs. oil
 2 salam leaves
 2 stalks lemongrass, bruised
 ½ inch galangal (laos), peeled and sliced
 4 Tbs. tamarind juice

Directions
Grind with a mortar and pestle or blend the first 7 ingredients very finely.

Heat the oil over medium high heat. Sauté the ground ingredients along with salam
leaves, lemongrass and galangal. Stir it frequently until the mixture changes color
and becomes very fragrant.

Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to
cool.

Remove salam leaves, lemongrass and galangal before serving.

Dried Shrimp Chili Sauce (Sambal Terasi)


Sambal terasi include type of condiment. Although there are people who cook the chili peppers and
other ingredients before the diulek, generally not fried shrimp paste chilli sauce or sauteed. Sambal
Sundanese usually become friends to eat fresh shucked like cucumber, cabbage, basil, or lettuce.

Sambal belacan shrimp paste to use as its main ingredient. Own shrimp paste made from fish or
shrimp are fermented rebon and formed into a paste. This very distinctive whose shrimp paste. How
to make spicy shrimp paste is easy. Heat the shrimp paste in advance, it can be burned or roasted
peanuts, then combine the ingredients like curly red chili, cayenne pepper, red and white onions,
brown sugar, and salt. Living diulek until smooth then add the Kaffir lime or orange limo.

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
Instructions
Heat oil over medium heat and sauté the first five ingredients for
approximately 2-3 minutes.

With a mortar and a pestle, grind the sautéd ingredients along with the rest of
the ingredients.

Note: Keeps up to 1 week or longer if refrigerated

Sambal Matah Recipe (Bali Style Raw Sambal)

Sambal matah including comes from BALI. Many places that sell dishes
accompanied sambal matah as their special menu. not merely a complement,
but this became sambal matah main menu selling meat or chicken. As usual,
people are searching Indonesia when eating spicy indeed!

Balinese sambal matah flavor is refreshing. Spicy, sour, and wang on the
tongue! The unique flavor of sambal matah of one key ingredient, namely
flowers etlingera elatior or honje. These include spicy Sambal matah half-
baked times huh? Not cooked, but also not so crude wrote. For traditional
content not pounded or crushed, quite all thinly sliced-thin material only.

This sambal matah materials using hot pepper (Cayenne or red pepper can),
red onions and garlic, shrimp paste, lime leaves, Lemongrass, lime juice, salt,
sugar and oil. Don't forget the flower of etlingera elatior! After all the slices and
mixed, flush with oil heat and then let stand until all the seasoning mix and
pervasive. Try to scoop and flush sambal matah to shredded chicken or meat
jerked the newly cooked, then eat with warm rice. Yummy!

Ingredients: 10 cabe rawit (Thai chilies) 8 cloves of shallots 2 cloves of garlic ½ teaspoon
baked terasi (shrimp paste) 2 lemongrasses 2 kaffir lime leaves, wash and diced ¼
teaspoon salt ¼ teaspoon sugar ½ tablespoon lime juice 3 tablespoons of vegetable oil
(for sautéing

Instructions: Peel shallots and garlic, wash them, and then dice into slices. Set aside
Wash chilies and then dice into slices. Set aside Peel and leave the outer parts of
lemongrass, then dice into slices. Set aside Mix all of the diced ingredients in one bowl.
Add salt, sugar, and lime juice. Mix well. Heat the vegetable oil, and while it is still hot,
pour it into the sliced ingredients bowl. Mix it well and Sambal Matah is ready to be
served.

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