KARI KEPITING BENDEGA (BENDEGA CRAB CURRY)

Ingredients:

• 200 grams of fresh crabs, clean
• 2 tbsp margarine/ cooking oil
• 500 ml coconut milk

Spices:

• 2 pieces of red pepper
• 2 pieces of cayenne pepper
• 3 pieces of red onion
• 2 cloves of garlic
• 2 phalanges of turmeric, ground
• 2 piecces of candlenut
• 2 phalanges of ginger, crushed
• 2 phalanges of galangal, crushed

How to make Bendega Crab Curry:

1. Chop all ingredients except ginger and galangal.
2. Heat oil and fry all the chopped spices until smell.
3. Put the ginger and galangal. Pour the coconut milk, cook until boiling while stirring occasionally so as not to break the coconut milk.
4. Put crab, cook over high heat until crab cooked about 15 minutes. Lift.
5. Served.

SOTO BETAWI

Ingredients:

• 150 grams of brisket
• 350 grams of innards (lung, intestine beef, tripe, liver, spleen), clean
• 1 liter of water
• 400 ml coconut milk
• 3 tbsp oil for sauteing

Ground spices:

• 4 pieces of red onion
• 3 cloves of garlic
• 2 segment ginger
• 1/4 tsp cumin
• 25 grams of candlenut
• 1/2 tsp of coriander
• 1 tsp salt
• 1 tsp sugar

Other spices:

• 2 cm of galangal, crushed
• 1 stalk lemongrass, crushed
• 1 sheets bay leaves
• 3 sheets lime leaves

Complements:

• Chips
• Red tomatoes
• Scallions, cut into pieces
• Celery, minced

How to make Soto Betawi:

1. Boil meat with innards in water until soft, remove from  heat and cut into pieces.
2. Heat a little oil, saute ground spices with lemongrass, galangal, bay leaves, and lime leaves until smell, then put the stew meat and cook until the spices to infuse.
3. Add thick coconut milk into water stew, cook until boiling, remove from heat.
4. Served soto with complements.

SUP BOLA JAMUR (BALL MUSHROOM SOUP)

Ingredients:

• 1 piece of chicken breast
• 1 small pack of sohun (transparent bean flour vermicelli)
• 1 small pack of mushroom
• 2 cloves of garlic, crushed
• 1 albumine
• 2 pieces of chicken legs
• Salt and pepper at sufficiently

How to make Ball Mushroom Soup:

1. Wash chicken legs and breast until clean and boil with enough water to make a broth.
2. whent it is boiling, put garlic, salt, and pepper.
3. Once the chicken breast is tender, lift and grind until smooth. Then put sohun that already soaked, mushroom, and albumine.
4. Make a small ball-shaped and insert it into the broth until floating.
5. Served

BEBEK GORENG BALI (BALI FRIED DUCK)

Ingredients:

• 1 duck (900 grams) , cuts into 4 part
• 4 tbsp of vegetable oil
• 2 sheets of bay leaves
• 2 sheets of lime leaves
• 1 stalk lemongrass, crushed

Ground spices:

• 2 cm of ginger
• 2 cm of kencur (aromatic ginger)
• 2 cm of galangal
• 8 cloves of garlic
• 1 tsp terasi (condiment made from pounded and fermented shrimp or small fish)
• 1/2 tsp of coriander
• 1 tsp of pepper
• 1 tsp of sugar
• 2 tsp of salt

How to make Bali Fried Duck:

1. Mix duck with ground spices. 
2. Let stand for a few hours.
3. Heat the oil, put the marinated duck, bay leaves, lime leaves, and lemongrass.
4. Stir the duck until stiff and discolored.
5. Pour water, cook over low heat until the duck meat tender.
6. Lift, let cool.
7. Heat much oil over medium heat.
8. Fry duck until dry. Lift and drain.
9. Serve.

SUP TAHU (TOFU SOUP)

Ingredients:

• 1 tablespoons fried oil
• 1 teaspoons sesame oil
• 3 cloves of garlic, crushed
• 2 cm of ginger, crushed
• 1 liters of chicken stock
• Salt and pepper at sufficiently
• 2 pieces of carrot, slice personalizing
• 100 grams mushroom, slice personalizing
• 50 grams of sohun (transparent bean flour vermicelli)
• 1 sheet of tofu skin, cuts, submerged in water

Ingredient contents:

• 1 pieces of tofu, mashed
• 200 grams of mackerel fish,  mashed
• 1 tablespoons of sago flour
• 1 albumine
• Salt, pepper, and sugar at sufficiently
• 1 tablespoons slices of celery
• Oil at sufficiently for frying

How to make Tofu Soup:

1. Soup: heat fried oil with sesame oil, saute garlic until smell. Put into the stock, add ginger, salt, and pepper. Boiled. Put mushroom, carrot, and tofu skin, cook for a moment, lift.
2. Contents: mix tofu, mackerel, sago flour, albumine, salt, pepper, and sugar, stir. Add slices of celery, stir.
3. Heat the oil, frying dough contents each a teaspoons until cooked, lift.
4. Presentation: prepare a bowl, arrangement sohun, pour the soup and the contents, add fried tofu, served.

SAYUR ASAM (SOUR VEGETABLE SOUP)

Ingredients:

• 250 grams of beef, cuts into dice-shaped
• 1 1/2 liters of water
• 2 teaspoons of tamarind
• 3 tablespoons of palm sugar shaved
• 1 cm of galangal, crushed
• 2 pieces of sweet corn, cuts
• 150 grams of melinjo seeds (Gnetum gnemon), boiled until cooked
• 150 grams of peanuts, boiled until cooked
• 8 stalks of kacang panjang (Yardlong bean)
• 1 pieces of chayote, cuts into dice-shaped
• 50 grams of melinjo leaves, cleaned

Ground spices:

• 3 pieces of red pepper
• 5 pieces of red onion
• 1 cloves of garlic
• 1 teaspoons of cooked terasi (condiment made from pounded and fermented shrimp or small fish)
• 1 teaspoons of salt

Complement:

• Fried salted-dried fish and sambal terasi

How to make Sour Vegetable Soup:

1. Stock: Boiling meat until soft.
2. Boiling the stock, if the stock decreased pour water until the amount 1 1/2 liters.
3. Put ground spices, tamarind, palm sugar, bay leaves, and galangal.
4. Afer boiled, add corn, cook until cooked and soft. Add melinjo, peanuts, yardlong bean, chayote, and melinjo leaves, cook until the vegetable cooked, lift.
5. Served with rice, fried salted-dried fish, and sambal terasi

IKAN KUAH KUNING (FISH YELLOW SAUCE)

Ingredients:

• 500 grams of tuna or mackerel
• 1 1/2 teaspoons of salt
• 1 teaspoons of tamarind, dissolved in 50 ml of water, filtered
• 1 sheet of bay leaves
• 4 sheets of kaffir lime leaves
• 1 stalk of lemongrass, white part, crushed
• 2 cm of galangal
• 600 ml coconut milk (1/2 coconut)
• 1/2 teaspoons of sugar
• 1 small bunch of basil, take the leaves
• Oil

Ground spices:

• 6 pieces of red onion
• 5 cloves of garlic
• 4 pieces of curly red pepper
• 2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper
• 3 cm of turmeric
• 1 teaspoons of salt

How to make Fish Yellow Sauce:

1. Clean the tuna or mackerel, cut into pieces and coat the fish with salt and acid solution. Let stand 10 minutes, drain. Fry fish until cooked and browned. Lift and set aside.
2. Heat a little oil of residual fry fish. Saute ground spices, bay leaves, kaffir lime leaves, lemongrass, and galangal until smell and cooked. Pour coconut milk and sugar, boiled while stirring.
3. Put the fried fish, reduce the heat. Boiled again, lift.
4. Put the basil leaves and stir.

GULAI KAMBING KACANG HIJAU (GOAT CURRY WITH MUNG BEAN)

Goat curry is delicious and full of vitamins. In order for rancidity in goat innards reduced, should be added ginger, bay leaves, orange leaves, galangal, and salt into innards stew and boiled each innards as separate so that the smell isn't blended.

Ingredients:

• 250 grams of mutton, boiled and cut into dice-shaped
• 250 grams ofgoat innards (lung, tripe, intestines) boiled then cuts
• 100 grams of mung bean
• 1 stalk of lemongrass, crushed
• 3 cm of galangal, crushed
• 2 sheets of bay leaves
• 4 cm of cinnamon
• 400 ml of liquid coconut milk (1/2 coconut)
• 600 ml of thick coconut milk (1 coconut)
• 2 tablespoons of cooking oil
• 1 piece of tomato, cuts into 8 part
• Fried onion, at sufficiently

Ground spices:

• 8 pieces of red onion
• 4 cloves of garlic
• 4 cm of turmeric, burn, peel
• 2 1/2 cm of ginger
• 1 cm of kencur (aromatic ginger)
• 3 pieces of candlenut
• 1/2 teaspoons of cumin
• 1/3 piece nutmeg
• 1/2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper, roasted
• Salt, at sufficiently

How to make Goat Curry:

• Heat oil, saute spices pound, lemongrass, and bay leaves until smell.
• Put the mutton and goat innards, stir.
• Pour liquid coconut milk, cook until boiling.
• Add mung bean and cinnamon, stir and boiled back.
• Pour thick coconut milk, cook until boiling and cooked, lift.
• Pour goat curry with mung bean into the bowl, spread fried onion and slice of tomato. Serve.

CUMI RICA-RICA (SQUID RICA RICA)

Ingredients:

• 400 grams of squid without head, cuts into ring-shaped 2 cm
• 5 sheets of lime leaves
• 3/4 teaspoons of salt
• 10 pieces of red chili pepper
• 1 teaspoons of sugar
• 100 ml water
• 4 tablespoons oil for saute

Spices (mashed rough):

• 8 pieces of red onion
• 2 cloves of garlic
• 6 pieces of red pepper
• 1/2 piece of tomato

How to make Squid Rica Rica:

• Saute spices until smell and dry
• Add sugar. Stir until the sugar become caramel.
• Add orange leaves, squid, salt, and red chili pepper. Stir until squid stiff.
• Pour water. Cook until the water dries.

IGA KAMBING PANGGANG (ROASTED GOAT RIB)

Ingredients:

• 400 grams of goat rib
• 1/4 pieces of pineapple, shredded
• 25 ml of soy sauce
• 100 grams of margarine

Ground spices:

• 4 cloves of garlic
• 3 pieces of red onion
• 2 pieces of red pepper
• Salt, at sufficiently
• 1/2 teaspoons of sugar
• 1/2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper, roasted

Complement:

• Soy sauce sambal
• Cooked rice
• Cucumber
• Cabbage
• Tomato
• Lettuce

How to make Roasted Goat Rib:

1. Mix the goat rib, spices, grated pineapple, and soy sauce. Stir. Let stand the mix of ribs for about 35 minutes so spices infiltrate.
2. Roasted rib over the grill while spreading with margarine and remaining spices until cooked and brown. Lift (In order for cooked smooth rib must back and forth frequently).
3. Serve rib roast with complement.

PERKEDEL TEMPE

Ingredients:

• 300 gram of tempe (fermented soybean cake)
• 2 tablespoons of sago flour
• 1 albumine
• 3 sheets of lime leaves, slice into small
• Oil at sufficiently, for frying

Ground spices:

• 3 pieces of red pepper
• 7 pieces of red chili pepper
• 5 pieces of red onion
• 2 cloves of garlic
• 2 cm of kencur (aromatic ginger)
• 1 teaspoons cooked terasi (condiment made from pounded and fermented shrimp or small fish))
• 1/2 teaspoons of salt
• 1/4 teaspoons of ground pepper
• 1 teaspoons of sugar

How to make Perkedel Tempe:

1. Mashed tempe, mix with sago flour, albumine, slices of orange leaves, and grinded spices, stir.
2. Take one tablespoons of dough, shape into oval.
3. Heat the oil and fry until cooked.
4. Served.

RENDANG

Rendang is a dish of meat which spicy flavor that uses a mixture of various herbs and spices. Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia. Rendang can be served at lunch or dinner with steamed rice or ketupat (a compressed rice cake) and green sambal. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods (Readers Pick)’ list. 

Ingredients: 

• 500 grams of special beef has cleaned and cut into pieces 
• 2 stalks lemongrass crushed 
• 1000 ml of thick coconut milk (3 coconuts) 
• 1000 ml of liquid coconut milk (distillation of thick coconut milk) 
• 2 pieces of tamarind 
• 5 sheets of lime leaves 
• 1 sheet of turmeric leaf, cut into pieces 

Ground spices: 

• 250 grams of red pepper 
• 2 cm of turmeric 
• 4 cloves of garlic 
• 4 cm ginger plant 
• 10 pieces of red onion 
• 1 cm of ginger 
• Salt at sufficiently 

How to make Rendang: 

1. Boil the liquid of coconut milk, lime leaves, lemongrass, tamarind, turmeric leaves, and spices pound and cook until boiling. Put the meat that has been cut in pieces cook again until the coconut milk into thick.
2. Then put thick coconut milk, cook until almost dry. Stir until browned and greasy. 
3. Rendang ready to be served. Usually rendang use beef, but also known various types of the other meats are cooked with herbs of rendang. 

Variations of rendang: 

1. Rendang daging: meat rendang, made from meat of various cattle product: beef, buffalo, mutton, goat, or lamb. 
2. Rendang ayam: made from chicken 
3. Rendang bebek: made from duck 
4. Rendang liver: made from cattle liver 
5. Rendang telur: made from chicken eggs 
6. Rendang paru: made from cattle lungs 
7. Rendang tongkol: made from tuna 
8. Rendang suir: made from shredded beef/poultry meat rendang