October 7, 2008
Opor and Ketupat is a special menu ta the day, this food was never behind, almost all in the family and the people who lived in Indonesia for Foreign Affairs would never skip the menu this one.
During the month of Ramadan, Muslims observe a strict fast and participate in pious activities such as charitable giving and peace. It is a time of intense spiritual renewal for those who observe it. At the end of Ramadan, Muslims around the world observe a joy for three days of celebration called Eid al-Fitr, the Festival of Fast Breaking or in Indonesia called Idul Fitri / Lebaran
After the Eid prayer, Muslims usually scatter to visit various relatives and friends, give gifts (especially children), and make phone calls to distant relatives to give well-wishes on vacation. These activities traditionally continue for three days. In most Muslim countries, all on 3-day is an officer of government and school holidays.
It's easy to make this Ketupat and Opor Ayam, here is the recipe,
KETUPAT, these firm rice cakes are usually cooked in individual baskets of woven coconut leaves so that the rice swells until it fills the basket and becomes firmly compressed. Here is a simple and more practical way of producing similar results, called lontong.
Ingredients:
* 500 gr short or medium grain rice
* 4 cups water
* banana leaf or aluminium foil
Method:
1. Bring the water and rice to the boil
2. cover tightly with lid
3. turn heat very low and cook for 35-40 minutes until all water is ubsorbed
4. stir vigorously with wooden spoon
5. then press rice into a cake tin or pie plate to depth of about 2,5 cm (1 inch)
6. use a piece of washed and greased banana leaf or greased aluminium foil to cover the surface of the rice and put another plate on top
7. press down very firmly the plate
8. put a weight on top and leave at room temperature for a few hours, until very firm.
9. remove weight, plate and banana leaf and use a wet knife to cut rice into squares.
10. serve with Opor Ayam (Javanese Chicken Curry)
OPOR AYAM
Ingredients:
1 tsp coriander seeds
6 shallots, peeled and cut into chunks
2 cloves garlic, peeled
1 piece galangal, about 1 1/2 inches long, peeled and roughly sliced (optional)
1 piece ginger, about 2 inches long, peeled and roughly sliced
3 tsp peanut oil
1 thick stalk lemon grass, stem end and brittle top cut off
2 pieces cinnamon stick
5 kaffir lime leaves
3 pounds skins-on chicken legs , thighs or both (if possible, have thighs cut in half and knuckle cut of legs) patted dry
2 cups unsweetened coconut milk
3/4 teaspoon kosher salt, more to taste
method:
1. in a small food processor, whirl coriander seeds until finely ground. and shallot, garlic, galangal and ginger, process t smooth paste, adding a tablespoon or so water if needed.(ingredients can also be chopped finely, than pounded together in mortar and pestle)
2. heat oil in a large heavy pot over medium heat. when oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often until golden. reduce head as needed to provent browning.
3. using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves, cook 1 minute more, until cinnamon is fragrant.
4. scrape paste to one side and chicken to pot. Raise head and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1 1/4 cups water, and salt, stirring well adn scrapping up browned bits from bottom of pot. bring to a gentle simmer and cook uncovered 40-50 minutes, until chicken cooked through and sauce is thickened. do not boil.
5. Add remaining coconut milk and heat through. taste for salt, let cool slightly and serve
September 18, 2008
Ingredients:
1. 1 3/4 Lb Lamb, fresh
2. 2 onion
3. 3 thai chile
4. 3/4" knob ginger, fresh
5. 1/2" knob lemon grass
6. 1 lemon grass, stem
7. 2 garlic clove
8. 8 macadamia nut
9. 2 tomato, ripe
10. 1/3 c oil
11. 1/2 td cardamom, groud
12. 1/2 ts cumin powder
13. 1/2 ts turmeric
11. 1/4 fennel powder
12. 1 cinnamon stick; 2 "
13. 4 cloves, whole
14. salt, pepper, back; to taste
15. 4 c coconut milk
Direction:
1. Cut the lamb into bite-size pieces
2. Chop the onion, chilies, ginger, lemon grass root and lemon
3. Crush the garlic and crushed macadamia nuts
4. Skin tomatoes and cut the flesh into small dice
5. Heat the oil in a large pan, add onions, chilies and garlic and saute until the onion becomes transparent
6. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently
7. Add the spice powder, cinnamon and cloves rajita and season to taste with salt and pepper
8. Pour in coconut milk and bring to boil, stirring constantly, then lower heat and allow to cook over a low heat until the meat is very tender, about 45 minutes.
9. Serve immediately with cooked rice
September 16, 2008
Gudeg (green jackfruit stew) is a dish very sweet young jackfruit, cooked with palm sugar and seasoning until it becomes dark brown and can not be distinguished from cassava leaves, boiled together with it, and red beans, ingredients that are optional.
This food is easy to make although a bit time consuming. But it's definitely worth the time and effort.
- 5 shallot
- 10 candlenut
- 10 garlic cloves
- 4 Indian bay leaves
- ½ lb. (250 g) jackfruit
- 2½ tsp. (12 g) coriander seeds
- 1¼ tsp. (6 g) cumin
- ¼ cup (62 ml) coconut sugar
- 2 cup (500 ml) coconut milk
- 2 tsp. (30 g ) tamarind
- 2 lb. (1 kg) chicken (cut into small pieces with bone)
- 5 cups (1.25 l) water
- 2 inches bruised galanga
- Cut jackfruit into one-inch-thick pieces and wash.
- Boil until tender.
- Grind shallots, candle nuts, sauté paste, salam leaves, and galanga until fragrant, then add chicken pieces.
- Stir-fry until chicken changes color.
- Pour 4 cups of water and coconut sugar onto chicken and bring to a boil.
- Add jackfruit and simmer until chicken and vegetables are tender.
- Add coconut milk 5 minutes before it's done; bring back to a boil.
- Serve hot with rice.
This dish is sweet and usually served with shrimp crackers.
