Indonesian Street Foods

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Banana Leaves "To Go"
2007-12-17 05:18:00
Banana Leaves "To Go"(Bungkus Pincuk)The Banana leaf is a multipurpose wrapper for grilling, steaming and baking. It also makes an attractive and biodegradable take-away package that will constribute a nice aroma to foods. You can buy them frozen in Asian markets but once they thaw out they are really only good for cooking with.There's more than one way to fold a banana leaf. One of the easiest is to start with the food to be wrapped on top of a square-cut leafPlace a second leaf on top of the first.Fold the frint corners over as if you were wrapping birthday present, but instead of folding the triangle up, fold it down and under.Repeat this with the opposite side.Now turn the package upside down and you will find that it is actually right side up. You can secure the edges with little sticks hand-fashioned from bamboo, or you can just use a toothpick.
More About: Banana , Introduction

The Wajan
2007-12-14 03:01:00
The WajanThe most indispensable cooking vessel in all of Asia has got be the wajan (wok). Nearly every food stall in Indonesia utilizes one for deep frying, boiling, stir-frying or steaming. The wajan's round-bottom design is ingenious for concentrating most of the heat in the center, which allows for fast cooking over a very hot flame. It also requires less oil than a conventional frying pan because only the area under the direct heat nees lubrication. The curving sides also make cleaning a breeze as there are no corners to get gunkws up with burned food.When you add liquids to your wok you will notice that, as it becomes fuller, the surface area of the liquid will become greatest. This makes the wok very efficient when it comes to evaporation, which makes it ideal for cooking down sauces. This extra surface area also enables less oil to accommodate more of the frying things that like to float at the surface when deep frying.Buying a WokThe best woks are made of steel. Most Asian ...
More About: Introduction

Bumbu
2007-12-13 11:38:00
BumbuThe preparation of an Indonesian meal usually begins with the crushing of fresh spices and herbs into a spice paste known as Bumbu. This hand grinding is accomplished with a cobek and ulek ulek (mortar and pestle) which pulverizes the ingredients and creates as a gestalt between them that is hard to match using a food processor or blender.Not to worry how ever if you don't have access to a mortar as most novices won't notice the difference. You can always use a food processor, or simply mince things up into ultra-fine little bits. For a more authentic effect, run the bits over a few times with a dough roller to mash them together a little. If a blender is used it will probably be necessary to add additional liquid to get things going. Depending on the recipe add water, oil or coconut milk, and compesate by using fewer liquids later. You can also run your bumbu ingredients through an electric or hand cranked meat grinder for results similiar to a mortar.Buying a MortarMortars...
More About: Introduction

Indonesian History
2007-12-13 10:17:00
Indonesian History In the South Indian Ocean, straddling the equator just south of the Philippines, and strecthing from mainland Asia all the way to Papua New Guinea, there lies a vast archipelago of perhaps eighteen-thousand islands. Violent volcanic activity has encouraged these mountains to rise above the sea and provide niches for ecosystems diverging from dry and arid savannas to lush and tropical rain forest. Immense volcanic peaks preside over sapphire coral reefs and jagged coastal valleys where local populations are isolated even from their neighbors on the same island. Niches like these have preserved an ethnic diversity that accounts for over 700 distinct and living languanges.When the hominid Java man walked here 700,000 years ago he may have faced competition from other nomadic protohumans during an age before Java, Sumatra and Borneo broke away from the Asian continent and drifted into the sea. These early human inhabitants must have conducted experiments with the local...
More About: Indonesian , Introduction

Spiced Ginger Tea
2007-12-12 18:20:00
Spiced Ginger Tea(Bandrek)The sooting effects of ginger make a nice nightcap. Some people like to add warm milk, either cow's or coconut, to their bandrek.1 inch fresh ginger, sliced thinly1 inch lemon grass, minced2 Tbs.palm sugarHeat the ginger and lemon grass in 4 cups water. Simmer lightly for 10 minutes.Strain the boiled liquid and add the pal sugar.
More About: Beverages

Indonesian Coffee
2007-12-12 18:14:00
Indonesian Coffee (Kopi Tubruk)The secret to preparing excellent Indonesian coffee is to grind the beans as fine as powder. This results in their swift descent to the bottom, and you won't get that gritty taste in your mouth. Typically kopi will be mixed with enough sugar to kill a Komodo dragon. If you want it back, as for it pahit (bitter). To make kopi jahe (ginger coffee), just throw in a few slices of ginger while you're boiling the water.8 Tbs. cofee, powdered4 Tbs. sugarSpoon in 2 tablespoons of coffee for each glass along with any desired sugar.Pour boiling water over grounds and stir. Allow to stand for a minute before drinking.
More About: Indonesian , Beverages

Ginger Coconut Coffee
2007-12-12 18:06:00
Ginger Coconut Coffee (Bajigur)Like most recipes, this one comes in myriad combinations. Some warungs add a layer of sweet bread cubes instead of coconut.1 inch fresh ginger, sliced thinly1/2 tsp, grated fresh nutmeg1 stick cinnamon2 cloves1 inch lemon grass, minced4 Tbs. Coffee, powdered1 cup coconut milk2 Tbs. plam sugar1/2 tsp. salt4 tbs young coconut fleshHeat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.Turn off the heat, add the ground coffe and allow to steep for a few minutes.Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.Add the coconut flesh and a sprinkle of nutmeg on top.
More About: Beverages , Ginger

Iced Tamarind
2007-12-12 17:52:00
Iced Tamarind(Es Gula Asam)One of the secrets to cooling off on a hot day or after an especially spicy dish is to ally yourself with the engaging tartness of tamarind.1/4 cup sugar1 cup tamarind water1 cup waterMake a tamarind syrup by dissolving the sugar into the tamarind water in saucepan. Simmer for several minutes. This mixture can be cooled and stored in the refrigerator for later use.To prepare the es asam, combine 1 part tamarind syrup with 1 part water. Serve over ice with extra sugar on the side for those who like it sweet.
More About: Beverages , Amar

Fruit Smoothies
2007-12-12 17:35:00
Fruit Smoothies (Jus Buah-buahan)Popular fruits and vegetables used in jus warungs include pepaya, nanas (pinesapple), pisang (banana), tomat (tomato), wortel (carrot), timun (cucumber), and alpukat (avocado). Jus apokat is usually mixed with sweetened chocolate condensed milk. This is also quite grand in a papaya or banana smoothie. You can add chocolate to condensed milk or use chocolate syrup to get similiar results. Any jus can be ordered campur (mixed) with other juices. Common mixtures are carrot with apple, cucumber with tomato, or papaya with banana.2 cups of your pavorite fruit2 cups water1 Tbs. sugar1 cup chopped iceOptional:2 Tbs. chocolate condensed milkRemove disagreeable seeds and skins and blend the fruits and veggies with water, sugar and ice.Add a swirl of chocolate if desired.
More About: Fruit , Beverages

Iced Citrus Drink with Coconut
2007-12-12 17:28:00
Iced Citrus Drink with Coconut (Es Jeruk Kelapa)Jeruk refers to any variety of citrus but es jeruk is usually either a lime or an orange that can be squeezed quickly in street stalls and mixed with a little sugar and water. For that added textural dimension include some slippery floating slivers of fresh coconut flesh.4 medium oranges, limes, or lemons1 cup fresh young coconut flesh4 Tbs. sugariceCombine roughly 1 part fresh-squeeze citrus juice with 4 parts water.Typically a few spoonfuls of sugar are added and let float to the bottom of the glass so that the sweetness can be adjusted with a little stirring.Add the coconut flesh and ice.
More About: Beverages

Happy Soda
2007-12-12 17:24:00
Happy Soda (Es Soda Gembira)Nice with all kinds of fizzy beverages.1/4 cup sweet condensed milk2 bottles soda watericePor 2 tablespoons of condensed milk down the edges of each glass. Make a fancy pattern if you want to get artsy.Add Ice and soda water.
More About: Beverages , Happy

Coconut Milk with Slithery Green Jelly Noodles
2007-12-10 10:08:00
Coconut Milk with Slithery Green Jelly Noodles (Es Cendol)Cendol jelly noodles have the essence and color of the pandan leaf. Make them yourself or find them ready-made in yourfriendly neighbour Asian market. The Vietnamese variety called Bahn Lot can sometimes be found frozen.2 cups cendol noodles1/4 cup palm sugar1/2 cup tsp. salt1 cup coconut milk2 cups iceTo make the syrup heat 1 cup of water in a saucepan and dissolve in the palm sugar.In a separate pan combine the coconut milk and salt. Simmer for a few minutes.Allow both syrup and coconut milk to cool.Pour 2 tablespoons of syrup into each glass. Add 1/4 cup ofcendol jelly noodles and pour the coconut milk over the top. Add ice cubes if desired.
More About: Coconut , Beverages

Slithery Green Jelly Noodles
2007-12-10 09:54:00
Slithery Green Jelly Noodles (Cendol)The secret to making these noodles is in having a sieve with holes about 1/4 inch in diameter. In Java they make a special bucket with holes drilled in the bottom, and a plunger to push all the cendol through. You can make something similiar, or just use a colander with round holes. Substitute sago palm flour for tapioca flour.1/2 cup tapioca flour1/2 cup rice flour2 pandan leaves or 5 dropspandan extract2 cups water1 large bowl ice waterMix the two types of flour before blending in 1 cup of water to make a batterBring 2 cups of water and thepandan leaves or extract to a boil in large saucepanAdd the batter and reduce the heat. Simmer for 15 minutes. Stir often and keep adding water so that themixture remains theconsistency of a thin pudding. The cendol should turn dark green and become rubberyPosition the sieve over a bucket or large bowl filled with ice water. Pour the batter through thesieve andlet the cendol drip through the holes andinto the...
More About: Beverages

Mixed Fruit with Ice
2007-12-10 09:47:00
Mixed Fruit with Ice(Es Teler)Teler literally means "intoxicated" and you might find it so with the right combination of fruits.1 cup coconut milk1pinch salt1/2 cupchopped avocado1/2 cup sweet jackfruit (ripened)1/4 cup sweet condensed milk shaved or crushed iceMake the coconut milk from a mature coconut or buy it canned. Heat to a gentle simmer being careful not to let it curdle. Dissolve in salt and allow to coolFill each glass with ice and add the tropical fruits. Cover each with 1/4 cup coconut milk and 1 tablespoon of sweetened condensed milk.
More About: Beverages , Mixed

Young Coconut Nectar Drink
2007-12-10 09:33:00
Young Coconut Nectar Drink (Es Kelapa Muda)Where in slithers of slippery young coconut cool and satiate beyond where mere liquids can go.2 cups water from a young coconut1/2 cup young coconut flesh iceTake the water from a fresh, young coconutScrape slithers of coconut flesh and combine with the coconut water in a glass with a little ice.
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Beverages
2007-12-10 09:13:00
Beverages(Minuman)Drive around for a whilein Java or Sumatra and you will eventually see piles of young coconuts lying along the roadside. Pull over and the seller will assist you in determining which coconut produces the coolest sound when knock on, and which has the most promising slosh of liquid in side. He or she will then skillfully hack a flat base suitable for standing on the table, and a small opening at the top for the insertion of a spoon and straw. Between sips you can scrape at the soft flesh and eat it with the spoon.When making the drink for larger crowds, vendors mix the water and flesh from many young coconuts in a large basin with a huge iceberg of frozen water. In addition to the young coconut's meat, they will also sometimes add other fruits like sweet jackfruit, papaya, mango, and avocado.Despite the invasion of Western-style bottled sugar waters, cool and icy Indonesian drinks remain the number one choice among locals. Abundant rainfall and tropical heat provid...
More About: Beverages , Rages , Ages

Street Food Stall
2007-12-09 18:34:00
Street Food Stall(Warung)Everywhere you look you see them: clustering at the perimeters of the pasar malam (night market), sprouting like mushrooms on sidewalks next to busy intersections, of lining the narrow footpaths between buildings. Indonesian street food is the ultimate fast food and it's ubiquitous. When you travel in Indonesia, you needn't miss out on good home cooking either. Loads of street food is prepared ahead of time in the cook's home and according to traditional family recipes.Every morning they set to work, orchestrating flavors and textures as varied as the islands they hail from. Using all kinds of aromatic roots, leaves, and spices, delicious flavors are coaxed out of ordinary meats, vegetables, and rice. Bitter papaya leaves are sauteed with sweet shallots. Palm sygar is livened up with a dose of sour tamarind and the fire of tiny chili peppers blast holes through the pristine tranquility of coconut milk. Soon all of it will be packed up and sold door to doo...
More About: Street , Introduction

Shrimp Paste
2007-12-06 08:35:00
Shrimp Paste (Terasi)This fermented extract of shrimp is despised by some due to its pungent odor and fishy taste. With a little moderation however terasi can be used without detection. You might soon even find yourself craving a little more of it each day. In some foods terasi can be used like a natural MSG to add a certain definition that brings other flavors into sharp focus. Also spelled trassi and called balachan in Malaysia and kapi in Thailand.CookingTerasi is sold in a raw form that should be cooked before consumption. For convenience prepare enough for 2 or 3 months by simply toasting it directly in a dry wok or a frying pan for about 5 minutes. Open a window and turn on a vent because the air will soon grow pungent with it. For fewer odors, wrap 2 tablespoon of raw terasi in aluminum foil and bake it in an oven at 400 degree for about 20 minutes. Store cooked terasi in airtight container.SubstitutionsAnchovy paste is not nearly as strong as terasi so you'll want to double ...
More About: Shrimp , Ingredients

Cassava
2007-12-06 08:28:00
Cassava(Singkong)Manihot EsculentaCassava is the source of tapioca and was brought from South America. The leaves of singkong are popular in Indonesian stir fries and are amazingly high in protein. They should never be eaten raw. The root is a staple food on some of the more arid islands of Indonesia where rice cannot be grown. The plant is midly toxic and the root should be peeled before cooking and never be eaten raw. It contains the theoretical upper limit of starch by dry weigh which explains why tapioca flour is so useful for gluing together. Substitute kangkung or spinach for singkong leaves.
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Lemon Grass
2007-12-06 08:15:00
Lemon Grass (Sereh)Cymbopogon CitratusPopular throughout Southeast Asia, lemon grass adds a subtle flavor entirely distinct from lemons. The extracted oil is called citonella and makes a decent natural mosquito repellent. The lemon grass itself is fairly easy to grow in a pot inside the house with just a few blades pulled off as required.Lemon grass is almost always available in Asian markets and it is starting to show up in major supermarkets as well. You can also find a dried, powdered version that is handy to keep around. Another good way to keep fresh lemon grass on hand is to freeze it and work with it directly from the freezer.ChoppingWhen recipes in this book list lemon grass in inches it is meant to be cut at the base of the stalk where it is more tender and easier on the stomach. Chop it finely before grinding into bumbus.BruisingWhen a recipe calls for a bruised stalk of sereh, first peel off any dried-up blades before bruising the remaining stalk with a pestle or big spoon...
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Rambutan
2007-12-06 08:11:00
RambutanNephelium lappaciumA translucent white fleshy fruit encased in a shell that sports a thick head of curly red hair (rambut is the Indonesian word for hair). The flavor and appearance of the flesh is similar to lichee. Rambutan can be easily opened with the fingers and the flesh eaten from around its single seed. It makes a nice addition to a rujak.
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Banana
2007-12-06 08:02:00
Banana(Pisang)Musa AcuminataPisang probably originated in Indonesia where today they spring up in every available patch of earth. There are many varieties that can be divided intotwo main categories of those best for eating ripe an d those best for cooking with.Pisang AmbonPisang Ambon is the banana commonly found in Western grocery stores. It can be harvested while extremely green and keeps well during long journey to temperate countries. Bananas have only been commonly available in such countries since the advent of refrigerated shipping. If you must cook with a banana, it is best to use one that is still quite green.Pisang KepokPisang Kepok is the plaintain which is often referred to by Western groceries as the "ivory banana". Plaintains have a resilient texture when cooked and are best when cooked ripe. Although they remain green when ripe, you can distinguish a ripe plaintain by its relative softness.
More About: Banana , Ingredients

Broad Stinky Beans
2007-12-06 07:55:00
Broad Stinky Beans (Pete)Parkia SpeciosaThese twisted bean pods are typically several feet long and dangle from huge trees that still grow wild in the forests of Indonesia. When peeled pete vaguely resemble huge lima beans. If you hold your nose the taste is a bit like garlic with a hint of brussels sprouts and pumpkin seeds. The raw neabs are sometimes eaten directly out of the pods with or without first peeling the surrounding skin. In Indonesia pete is usually deep-fried and served with a chili sauce. It can also be stir-fried as in pete kapri tumis. You will sometimes find pete frozen and by its Thai name of sataw. It is also sometimes called petai.
More About: Ingredients , Broad , Inky

Nutmeg
2007-12-06 07:49:00
Nutmeg(Pala)Myristica FragransNutmeg is the seed of a fleshy fruit that once grew only in the Moluccas (the spice islands in Indonesia). When ripe the fruit splits open to reveal the nutmeg seed surrounded by an aril of mace. Initially, Myristica fragrans received great fame in the West as a medicinal tonic and mild hallucinogen. Whole fresh nutmeg is vastly superior to the dry powder and can be grated directly or simply smashed in a mortar. 1 teaspoon of grated nutmeg is equal to 1/4 teaspoon powder.
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Jackfruit
2007-12-06 07:36:00
Jackfruit(Nangka)Artocarpus HeterophyllusNangka must be the largest fruit to grow on a tree. The really big ones can weigh in at over 75 pounds. They manage to reach that size by growing directly out of the trunk of the tree. Jackfruits intended for cooking are harvested when they are still immature and about the size of a large papaya. When cooked they have a nutty flavor that makes an excellent meat subtitute with a texture similar to palm or artichoke hearts. When allowed to ripen nangka tastes a little sharper than pineapple with a waxier texture and a more distinctive odor.Canned NangkaYour best chance of finding jackfruit in the West is inside od a can imported from Thailand. Be careful to distinguish the ripe jackfruit which is usually packed in sweet syrup. For cooking you will want the green,unripe jackfruit which is ussualy packed in water. Before cooking, rinse and soak the nangka in some warm salt water for 5 minutes or so to dispatch that "canned" flavor.
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