Jumat, 20 Januari 2012


Tempoyak is a dish which originated from the fermented durian. Tempoyak usually consumed as a side dish of rice. Tempoyak can also be eaten directly but this is rarely done, because the acidity and aroma of tempoyak itself). In addition, tempoyak can also used to be some ingredient for cooking.
Tempoyak known in Indonesia (especially in Palembang Sumatra and Kalimantan) and Malaysia.

How to make Tempoyak : 
Tempoyak made ​​by durian, .  tried to select a good Durian. Then the durian flesh is separated from the seeds, then give some salt, then add chili that can accelerate the process of fermentation. However, the fermentation process can not be too long because it will affect the final flavor.

After the above process is completed, the dough is stored in a sealed spot. Try to be stored at constant room temperature. Can also put in a refrigerator (not freezer-it) but it will makes
fermentation process slower .

After 3-5 days Tempoyak is suitable to be made because it was sour sauce but there is still a sense of sweetness. Tempoyak Sambal Teri is usually combined with fish, carp, or other fish.

Aceh Noodle (Mie Aceh)

Mie Aceh is a spicy noodle dish which come from Aceh, Indonesia. Thick yellow noodles with sliced ​​beef, lamb or seafood (shrimp and squid). Aceh noodles are available in two types there are Mie Aceh Goreng (fried and dry) and Mie Aceh Kuah (soup). Usually sprinkled with fried onions and served with chips, sliced ​​red onion, cucumber, and lime.

The main ingredient of Aceh noodle recipe:
400 g noodles
350 ml beef broth
250 gr lamb meat cut into 1 cm, thickness 1 / 2 cm
3 pcs red onion, thinly sliced
2 cloves garlic, thinly sliced
100 grams of bean sprouts
½ teaspoon chili powder
2 tablespoons soy sauce
1 pc diced tomatoes
1 stalk celery, thinly sliced
1 stalk green onion, thinly sliced
1 1 / 2 tsp salt
3 tablespoons cooking oil

Subtle spice of Aceh noodle recipe:

3 pcs red chili
6 pcs red onions
3 cloves garlic
3 cm turmeric
3 pcs cardamom
¼ teaspoon cumin
½ teaspoon pepper

Complementary seasoning :
fried chips
Pickled cucumbers and carrots

1. Fry the onion and spices until you smell the aroma, stirring frequently enter the goat meat until it changes color.
2. Add the broth, close the pan and cook until meat is softer and sauce get thickens.
3. get the noodles, celery, scallions and salt and stir into the pan. Add the soy sauce, chili powder, tomatoes and sprouts, stir until wilted and the flavors mingle.
4. Remove and serve with a complement.


Bakso or Baso (Meatball) is kind of ball which made by meat, this is one of the most delicious food in Indonesia. Meatball commonly made of a mixture of ground beef and tapioca flour, but there are also meatballs made ​​from chicken meat, fish, or shrimp. Meatballs are very popular and can be found all over Indonesia; from street vendors carts to great restaurants. Various types of meatballs now widely on offer in the form of frozen foods sold in supermarkets and shopping malls. Sliced ​​meatballs can also be used as a complement to other foods such as fried noodles, fried rice, or cap cai.

Meatballs Ingredients:
250 grams of beef, ground into powder once
125 grams of wheat starch
25 cc of water
1 / 2 tablespoon salt
2 cloves garlic, mashed
1 / 4 teaspoon ground pepper

Chicken gravy:
750 cc chicken broth
1 / 2 teaspoon ground pepper
1 teaspoon salt
1 leek, thinly sliced

How To Make Bakso (Meatballs)  

Do not be afraid to add, subtract or change some ingredients on receipt... :)


Rendang is a traditional food which consist of meat and coconut milk. This food originated come from Minang Kabau, Sumatera Barat, Indonesia. Rendang can be found in every Padang Restaurants in Indonesia.
In the 2011 through the internet polling which involving 35,000 respondents which held by CNN International, Rendang has crowned as a  first ranked of delicious meal in the list of 'World's 50 Most Delicious Foods' (50 most delicious dishes of World).
Meat Rendang Recipe Ingredients:

- Has 500 grams of beef, cut into pieces
- 1000 ml thick coconut milk
- Coconut milk 1000 ml liquid (coconut milk 3 eggs and liquid from coconuts)
- Serai 2 sticks, crushed
- Kaffir lime leaves 5 ​​pieces
- 1 sheet of turmeric leaves, torn
- Acid kandis 2 pieces

Subtle Rendang Meat Seasoning Recipes:

- Red chilli 250 grams
- 4 cloves garlic
- 10 grains of red onion
- Ginger 1 cm
- 2 cm turmeric
- Galangal 4 cm
- Salt to taste

How To Make Rendang

Do not be afraid to add, subtract or change some ingredients on receipt... :)