Dried Peanut Tempeh

Ingredients:

• 400 grams tempeh, sliced small matchsticks
• 100 grams peanut
• 5 pieces chili, sliced finely oblique (seeds removed)
• Cooking oil
• 1 tablespoon finely sliced brown sugar
• 1 teaspoon white sugar
• 1 tablespoon tamarind solution
• 5 tablespoons water

Subtle Spices:

• 6 onions
• 3 cloves garlic
• 2 thin-sliced galangal
• ½ teaspoon salt

Directions:

1. Fry fermented soybeans until cooked and dry. Remove and drain.
2. Fry peanuts until well cooked. Remove and drain.
3. Heat 1 tablespoon cooking oil to saute red chillies until soft. Remove and set aside.
4. Add 2 tablespoons of cooking oil in the same skillet, heat over. Saute the finely spices until fragrant.
5. Insert tamarind solution, finely sliced brown sugar, granulated sugar, and water. Stir well until cooked. Do not get burned.
6. Insert fried fermented soybeans, fried peanuts, and sauted chilies. Stir until well blended. Remove and ready to serve.

BacaSelengkapnya...

Yogya's Bakpia Pathok: Bakpia Djava

Pleased to share travelling experiences with you. This time, we will make travel to the city of Yogyakarta, Special Region ((DI) exact of Yogyakarta. Yogyakarta is one of cities most historical in Indonesia country. Of course, we not only explore the city without getting something memorable, isn’t it? More than that, Yogyakarta shares experience culinary tour of interest to visitors.

Called Yogyakarta, reminds us of the typical food called Gudeg. Gudeg is one of the typical foods Yogya's most famous. It was a sweet and savory sauce that comes from the coconut milk, do not make people who tasted it easy to forget it.

However, in addition to gudeg there are some kinds others of Yogya’s traditional foods are no less hunted by tourists visited to Yogyakarta. As Bakpia Pathok is most the famous souvenir. Who is not familiar with this one dish? This round snacks is often used as target for tourists to be a souvenir for his return of their relatives from the city of Yogyakarta.

Call it Bakpia Pathok Djava, a type of seed for confectionary bakpia the like. This best-selling bakpia during the holiday season. The visitors would jostle just to get this Djava bakpia. One of the stores that is selling Bakpia Pathok Djava in Pathok area roads KS Tubun 93, Yogyakarta. There are various options offered tastes, like cheese, pea, durian, chocolate, and pineapple. The speciality of Bakpia Djava compared the like class confectionary is good to taste and felt soft when chewed.
BacaSelengkapnya...

Dried Peanut & Salty Small Seafish

Ingredients:

• 200 grams peanut
• 150 gram salty small seafish (Indonesian= ikan teri medan)
• 5 pieces chili, sliced finely oblique (seeds removed)
• Cooking oil
• 1 tablespoon tamarind water
• 2 teaspoons white sugar
• 4 tablespoons water

Subtle spices:

• 5 onions
• 3 cloves garlic
• 2 thin sliced galangal
• 5 pieces chili (seeds removed)
• Salt to taste

Directions:

1. Fry peanuts until cooked and dry. Remove and drain.
2. Fry salty small seafish in a little cooking oil until well cooked. Remove and drain.
3. Saute red chilies in 1 tablespoon cooking oil until soft. Remove and set aside.
4. In the same skillet, add 2 tablespoons of cooking oil over medium heat. Saute finely spices until fragrant.
5. Pour tamarind solution, brown sugar, white sugar, and water. Stir well until cooked. Do not get burned.
6. Insert fried peanut, fried small seafish, and sauted chili. Stir until well blended. Remove and ready to serve.

BacaSelengkapnya...

Java Tamarind Vegetables

Ingredients:

• 200 grams squash, diced
• 75 grams green beans, cut in 3 centimeter
• 50 grams peanut
• 50 grams melinjo
• 7 onions, thin sliced
• 2 sheets bay leaf
• 2 pieces large red chilli, each cut in half
• 2 pieces large green chilli, each cut in half
• 4 tablespoons salt
• 1 tablespoon grated brown sugar
• 15 grams tamarind, dissolved in 3 tablespoons of water
• 1800 cc water

Directions:

1. Bring a medium pot of water to a boil. Cook peanuts and melinjo until tender.
2. Add sliced onion, bay leaves, large red chili and green chili. Cook until fragrant.
3. Add squash, beans, salt, and grated brown sugar. Bring them to a well cooked.
4. Then, pour the tamarind water. Stir well for a while. Remove and ready to serve.

BacaSelengkapnya...