Mie Aceh (Aceh Noodle)

Each region in Indonesia always has a specific taste. It's a symbol of culture richness of Indonesia. Specific manner, dress, food, language, and culture could not be count in money. That's why the Indonesian have a big proudness of their country.

One of the unique dishes is Mie Aceh. This kind of noodle is different with other noodle food from other region in Indonesia. It has twisted texture and turmeric-yellow coloured. It will be more attractive after cooked and sauced. hmmm...yummy... it must be hot tasty and good for winter dish, because it mades from so spicy ingredients.

Mie Aceh was divided into three types, fried noodle, boiled noodle, and boiled-fried noodle. Mie Aceh can also mixed with some sea-foods and vegetables like squid, crab, shrimp, tomato, beansprout, celery, and cabbage. You can also modify the combination, like replace seafood with beef, omlete, or cheese depend on your taste.

to be continued for the recipe... :)

Ketoprak Jakarta

Ketoprak, it's seem as the name of a art culture from Central Java. Ketoprak has known as most popular food from Jakarta. It's a so simple food, simple ingredients, and simple process of production. But, the taste is acceptable for everyone from last longer-time to this time.

It is simple but also unique in production process. The seller makes and mixes it in front of the buyer as simple as quickly. The most ingredients had prepared at seller's home. So that's why, it just takes a few minutes for preparing a portion of ketoprak.

This kind of food has a similarity to the other kinds of food from other region in Indonesia, like Karedok from West Java, Gado-Gado from Jakarta also, Lotek from West Sumatera, and Pecel from Central Java. These kinds of food have same basic ingredient, nut sauce, and taste so.

Beside similarity, it have also difference. Gado-gado and Karedok used only brown sugar for sweetening the taste, but Ketoprak also added by sweet soy sauce. The other unique taste from ketoprak is garlicly. So, Ketoprak has hard garlic taste and aroma. Cooked fermicelli, washed beansprout, ketupat (lontong), and flakes are common ingredients of Ketoprak.

Ingredients :

1. 1 pc tofu
2. 1/2 teaspoon of salt
3. 2 tusk garlic, refined
4. 150 ml water
5. 4 pcs lontong, cut
6. 120 gr beansprout, sobbed
7. 100 gr vermicelli
8. 2 tablespoon soysauce
9. 2 tablespoon fried red onion
10. 100 gr fried emping
11. Vegetable, Oil

Sauce :

1. 200 gr nut, fried
2. 5 pcs red small chilli
3. 5 tusk garlic
4. 1 teaspoon salt
5. 100 gr brown coconut sugar
6. 1,5 teaspoon air asam
7. 350 ml water

How to make ?

• Immerged tofu in salty water, garlic and water, fry, cut
• Nut sauce : delicate red small chilli, garlic, nut, salt, brown coconut sugar, add water & air asam, stir well
• Serve lontong, tofu, beansprout, vermicelli, nut sauce, add soy sauce, fried onion and emping

Shrimp Salad

500 gr medium shrimp, throw the skin, leave it's tail

Sauce :

1. 8 tablespoons mayonnaise
2. 3 tablespoons sticky milk
3. 2 tablespoons lime water

complement : lettuce

scattered : chopy parsley

• Boil the water as it enough, boil shrimp until the color change, remove & leaky, safe in refrigerator
• Sauce : mix mayonnaise with milk & lime water, stir well, safe in refrigerator
• Mix shrimp with sauce, put in dish that has been underlayed lettuce, scatter chopy parsley & serve cold

Roasted Shrimp (Udang Panggang)

Ingredients :

1. 8 pcs lobster, split back
2. 100 gr butter
3. 10 task garlic, chop smoothly
4. 1/2 teaspoon salt, 1/2 tea spoon pepper powder
5. 1 tea spoon chopy parsley
6. 1/2 tea spoon lime water

Complement : Rice & stewed vegetable

• Lobster : wash and clean leaky/drip
• Mix butter with garlic, salt, pepper & parsley, stir well
• Add lime water, stir well
• Heat the oven, avrange lobster, put seasoning butter at back of lobster and roasted until cooked
• Serve hot with rice and stewed vegetable

Sate Maranggi

Sate Maranggi is a kind of special food from Purwakarta, Cianjur and it's sorounding area. It was made from cow meat. It is usually serve with Sambal Oncom and Smoked Uli.

In Cianjur, it is usually serve with Sambal Onconm and Uli Ketan, but in Purwakarta, it is usually serve with sweet soy sauce and sliced chilli and tomato as a strew.

It has tender and moist teste, because the meats are set interchangeabley between meat and fated-meat.

Sambal Oncom has a thick sauce and 'toasted ginger and galanga aroma'. It is also a little bit hot, but suitable with Sate and Uli Ketan.

Watermelon Bali Punch

http://www.muxlim.asia

Ingredient :

• 500 gr watermelon without seed
• 600 gr sweet soda water
• 1 pc yellow melon
• mint leaf

Mint syrup :

• 350 ml water
• 150 gr sugar
• 25 gr fresh mint leaf

1. Mint syrup (Boil water and sugar, stir dissolve, let it at a slow boil, pour mint leaf, boil for 15-20 minutes, take away from the stove, close the pan and let it cool. filter it step aside)
2. Cut the watermelon into some pieces, put into blender, add sweet soda water, blend it...
3. Add mint syrup, reblend in order to mix well, take away, pour the punch into a bowl, save in refrigerator.
4. Cut watermelon into 2 pieces, scrap with melon scoop
5. pour the punch in glass, add melon balls plus ice

Pineaple Puncak Juice

300 gr of lychee

a piece of pineaple

25 gr strawbery

wash and peel its

mix all in blender, ready to serve...

http://www.muxlim.asia

Sirsak Carita Juice

325 gr sirsak

175 gr sweet orange

125 gr grape

wash and peel its

mix all in blender, ready to serve...

http://www.muslimdunia.com

Gulai

http://www.muxlim.asia

Gulai is a popular dish in Indonesia, especially in Central Java and Sumatera. Gulai in Central Java is usually made from goat meat that contain high collesterol and fat. Some One is also hate the smell of goat meat. Based on it, gulai that made from cow meat was created. In common opinion, cow meat is more healthy than goat meat. Beside that, it's also nutral smell.

Gulai has itself character depend on the some community desire. In central java, Gulai was made visciously, tasty, and a little bit sweet. There is an unique gulai in Solo, Central Java. Meat and Other ingredient of gulai was fried and also serve separately from the sauce. It has an unique tasty because the meat was made crunchy.

Meat and entrails of Cow are main ingredient of gulai. We should choose cam meat for gulai, because of the cooking time of gulai is too long. If we choose soft meat, it will be destroyed during the cooking process.

In East Java, we'll find the different type of gulai. It's light sauce and more spicily. The influence of middle east tasty was strong as same as gulai in North Sumatera and Aceh.

We'll also meet other type of gulai in Sumatera. Gulai was used some various of basic ingredient, like bamboo shoot, entrails,meat, fern, cassava lea, jiringa, and petai.

Gulai Recipe

• 400 gr Meat
• 1 piece of pounded lemon grass
• 2 pieces of turmeric leaf
• 2 cm of pounded galingale (lengkuas in indonesia)
• 750 ml thick coconut milk
• 1.000 ml light coconut milk
• 1 tea spoon of brown coconut sugar (gula jawa in indonesia) - sliced
• 2 pieces of cardamon (kapulaga in indonesia)
• 4 pieces clove
• 1/4 tea spoon of cumin seeds (Jintan in indonesia)
• Blend ( 12 pcs red chilli, 7 red onions, 3 garlic, 2 tea spoons Corriander Seeds 'ketumbar in indonesia', 2 cm burned turmeric, 1 cm sugar, 3 pcs candle nut 'kemiri in indonesia', 2 tea spoons of salt)

1. Boil all ingredients except meat and thick coconut milk
2. Put meat and stir well
3. Put thick coconut milk little by little, cook well.

Nasi Uduk (Uduk Rice)

• 500 gr rice
• 1.000 ml dark coconut milk
• 3 pieces of nutmeg flower
• 6 pieces of clove
• 5 cm of cassia bark
• 1 piece of pounded nutmeg
• 5 cm of pounded galangal
• 3 bars of pounded lemongrass
• 3 cm of pounded ginger
• 5 ml of salt

Nut Sauce

• 300 gr of fried arachis hypogala, blend with 10 pcs of small chilli, 6 spoons of soy sauce, 2 spoons of tomato sauce, 2.5 ml of salt, 300 ml of water, and 1 spoon of sour-tasting liqui

Supplements

• Fried shallot
• Omelette
• Sliced Cucumber
• Sliced Tomato
• Lemon
• Any type of flake

1. Steam the rice for 30 minutes
2. Boil coconut milk, nutmeg flowers, cloves, cassia bark,nutmeg, galanga, lemongrass, ginger, and salt in same time
3. Put rice into the boiling coconut milk
4. When it has dried, take away the rice
5. Re-Steam the rice until well cooked
6. Boil The Nut Sauce until Viscous
7. Serve Warmly with supplement materials