Rendang Padang(Beef)

Minangkabau or padang  is the beautiful place in west Sumatera province in Indonesia.they have so many culture and kuliner.one of the famous food from there is  RENDANG,this kind of food  is one of the pioneer in restaurant padang because  very delicious .rendang made from beef combine with spices . If you’re sick and tired of the same old way of cooking beef—consider beef rending. Tender moist flavorful morsels of beef coated with exotic spices--this dry stew is bound to tease your taste buds to no ends. Although it originated in west-central Sumatra, Indonesia, this dish is also popular in Malaysia and Singapore. Different regions of South-east Asia have developed their own special way of preparing this dish, but the main ingredients remain pretty much the same.

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground coriander seed
• 1/4 teaspoon ground turmeric
• 1 inch ginger roughly chopped
• 4 large cloves garlic roughly chopped
• 4 large shallots roughly chopped (about 7 ounces)
• chili pepper flakes to taste (I used about 3 tablespoons)
• 2 tablespoons vegetable oil
• 2 pounds beef shanks or shortribs cut into large cubes
• 2 stalks lemongrass white part only, smashed
• 4 kaffir lime leaves
• 1 inch galangal sliced into coins
• 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
• 1 tablespoon palm sugar brown sugar can be substituted

Directions

1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
3. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
4. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
5. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
6. The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice. Beef rendang goes well with Bismatic rice,  roti prata (like naan bread but flakier) or nasi kunyit (turmeric glutinous rice).

How to make Tempe

One of the famous food from java island is tempe,it is contain  protein and vitamin ,tempeh made by soybeans .we can get so many benefit from tempe because tempe contain of many heath ingredients  that will make benefit such as strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers.the problem if we are living in other countries we cannot fine tempe in supermarket or store.I would like to teach you how to make tempe. 

The three important parameters in making Tempe are:

1. moist or water content
2. Tempe starter (ragi tempe) or inoculum Tempe
3. Incubating temperatures

Step 1: Cleaning and Soaking Soybeans

Clean the soybeans with clean water. Then soak the soybeans in water for 8 hours or over the night.

Step 2: Cracking the soybeans
 
After 8 hours or over the night, time to separate the soybeans from its skin. If you use whole soybeans you should split them by squeezing them with a kneading motion. Stir gently causing the hulls to rise to the surface, and then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.

Step 3: Cooking the soybeans

Put the beans in a cooking pot with water over the soybeans and cook for 30 min. When it's cooking and foam gather, remove it with clean ladle.

Step 4: Drying the Soybeans

After 30 minutes, drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.

Step 5: Cooling off the soybeans

Move the dry beans into some wide place (ex. tray pan for baking) to cool off, leave it for sometime. During this process, avoid touching the beans with hands, use clean tool instead.

Step 6: Inoculating the soybeans with Tempe starter

When the soybeans is already dry and cold (but not too cold, is better), sprinkle it with 1/4 teaspoon of Tempe starter. Mix with a clean spoon for about 1 minute to distribute the Tempe starter evenly. It's very important to mix the Tempe starter very well: it reduces the risk for spoilage and the fermentation will be faster.

Step 7: Incubating the beans

Take 3 plastic bags (I use plastic bag size 18 X 25 cm with sealed).Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Then perforate them with holes at a distance of about 1 cm by using a clean satay skewer or a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter).This will allow the mould to breathe.

Step 8: Storing the beans

Place the packed beans in an incubator at 30°C or at a warm place for about 36-48 hours which the Tempe fermentation takes place. I put them on the top of oven tray then store them on the top of my kitchen cupboard. The temperature in the house is about 28 C so I have to wrap the beans using a clean napkin/towel to make them warmer.Best temperature for Tempe is around 30 C. 

Step 9: Tempe is ready

After 36 hours the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece. Now you can cook your Tempe for some delicious dishes...

Step 10: cook the Tempe

Tempe can be cooked in different ways. Simple way to enjoy it just marinates with salt and garlic then fried it.wow it very delicious......

Mardie"s Fried Noodles

Noodles is the primary food in east asia like japan,china ,Thailand Indonesia,Singapore and the other country.we can prepared so many kind cuisine with noodles such as fried noodles,and you make combination with vegetables,this is a simple recipe for fried noodle good served for lunch and dinner time and easy preparation.

Ingredients:

• 8 ounces chicken breast or 4 beef sausage
• 2 teaspoons dark sweet soy sauce
• 1 spring onion
• 1/2 teaspoon salt
• Pepper, to taste
• Pinch of cornstarch
• Other:
• 1/2 pound Shanghai-style noodles
• 1 1/2 teaspoons sesame oil, or as needed
• 1 cup carrot slice
• 1 large clove garlic, peeled and minced
• 1 green onion
• 6 tablespoons oil for stir-frying, or as needed
• 2 eggs
• Extra soy sauce, salt or sugar for seasoning, as desired
• 2 table spoon mayonase

Preparation

Cut the chicken or sausage  into bite-sized cubes (about 1-inch). The chicken Add the marinade ingredients. Marinate the chicken for 20 minutes.

While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Wash and finely shred the cabbage. Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).Add eggs stir- friy and the chicken or sausage cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 2 tablespoons oil. When the oil is hot, add the carrot. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the mayonase and stir, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage. Add the spring onion and stir to heat through. Serve hot.

indonesian meatballs/bakso

When I remember my country, I will remember also special food from there called bakso,we can fine everywhere in Indonesia, because it is very famous food.for example in sideroad restorant it is available.actually easy to make bakso ,I will tell you the way tomake it.

Ingredient

To Make meatballs

- 250 gram minced beef

- 35 gram tapioca flour

- 75 gram crushed ice cube

- 2 white eggs

- 3/4 teaspoon baking powder

- 2 tablespoons of fried garlic

- 2 tablespoons fried shallots

- salt and pepper to taste

To make the broth

- 250 gram Beef ribs ( young beef bones are the best to make broth, cooked a day before and store)

- 1/2 teaspoon pepper

- 3 cloves of garlic, crushed and fried

- 1 stalk celery leaf, finely chopped

- 1 stalk onion spring, finely chopped

- Salt to taste

- 750 ml water

Additional Ingredients

- Fried Tofu Meatball (Bakwan Tahu Goreng) - Fried meatball (Gorengan Bakso)

 - 150 g dried egg noodles, cook and set aside

- Green salad or Bak Choy ( Chinese cabbage or Indonesian : Sawi)

- Fried shallots

- Sweet soy sauce (kecap manis)

- Chilli sauce (sambal)

Directions

1. Mix all ingredients for meatball and grind them in food processor until it's sticky. Then put in fridge for 45 minutes to one hour.

2. Boil some water for cooking the meatball. Scoop with 2 tablespoons and make round ball and drop the meatballs into boiling water. When it's floating, it means it's done. Set aside.

3. Make the broth : boil the beef ribs into 750 ml water, add the salt, pepper and the rest of ingredients. Cook until it's boiling. Then add the meatballs inside.

4. Serve the meatball with cooked egg noodle, green salad, bakwan tahu, gorengan bakso and garnish fried shallots. Add sweet soy sauce and sambal if you like. Then pour with the broth. Eat when it's hot or warm.

Tom Yum Goong best recipe

Isn't it great that one of the dishes that have pretty much put Thai cuisine on the world map is so easy to make? Tom Yum Goong ^[1] is a main course soup made by simply cooking whole shrimp gently in simmering infused broth and seasoning it to taste. If you can make a good cup of tea, chances are you'd be good at making Thai hot and sour soup as well.

One day in a week we use to have dinner outside with our family,and yesterday  my wife decided to one of the famous restaurant in Kuwait that is oriental restaurant.this restaurant is special for thai food and we use to order tom yam goong .and today i get surprise because my wife prepare for me this food at home and the taste really amazing,so we want to share with you how to make tom yam goong. 

Ingredients:

1 1/2 cups unseasoned chicken
7-8 large shrimp, peeled with the head and tail sections left
3-4 fresh kaffir lime leaves, torn into pieces and lightly bruised
4-5 slices of lemongrass, approximately 1/8-inch thick
4-5 very thin slices of fresh galangal
3/4 cup canned straw mushrooms  (or fresh white mushrooms), drained and halved
1 tablespoon of tom yam paste
2 tablespoons of fresh lime juice, or to taste
2 tablespoons of fish sauce, or to taste (see notes in the post about the sodium level in the broth)
4-5 small dried red chilies (I use arbol), broken up
1/4 cup lightly-packed cilantro leaves

 Directions:

·  In a medium saucepan, bring the broth to a very gentle boil over medium heat. Monitor the temperature so that the liquid is not boiling furiously but barely simmering. [We're infusing the broth with fresh herbs in the manner similar to making tea; we're not cooking the life out of them.]

·  Add the lemongrass, galangal, and kaffir lime leaves to the broth; continue to monitor the temperature.

·  Add the mushrooms.

·  Stir in Nam Prik Pao.

·  Add the fish sauce, followed by the dried chilies.

·  As the broth is gently simmering, lower the shrimp into it while monitoring the temperature somewhat closely (meaning you don't need to whip out the thermometer but keep an eye on the broth to make sure it doesn't drop too low that the shrimp won't cook or surge too high that the shrimp is boiled to death).

·  Give the shrimp a couple of stirs. Once the flesh has firmed up and turned opaque, remove the saucepan from heat.

·  Season the soup off the heat with the lime juice. Taste. Add more fish sauce or lime juice as necessary.

·  Stir in the cilantro leaves and serve the soup piping hot with rice (it is, after all, an entree).

Indonesian fried rice special/nasi goreng

Indonesian Fried Rice special / Nasi goreng

Ingredients:

• 4 cups cold cooked rice
• 2 tablespoons oil
• 1 egg, lightly beaten
• 5 shallots, peeled and sliced
• 2 cloves garlic, peeled and sliced
• 3 red chilies, sliced
• 1 teaspoon dried shrimp paste
• 1/2 teaspoon salt 1 tablespoon sweet soy sauce sliced cucumber (to garnish) sliced tomato (to garnish)
• 8 ounces sliced chicken
• 8 ounces sliced beef or 8 ounces medium shrimp, shelled,deveined and chopped (optional)  and 1/2 teaspoon coriander powder

Directions:

• Note: This dish is usually served with traditional meat accompaniments or with meat in the dish.
• Stir the rice with a fork to separate the grains. 
•  Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
•  Heat the remaining oil in the wok and fry the shallots, garlic,coriander, chilies and shrimp paste until    the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
•  Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
•  Garnish with shredded egg, cucumber, and tomato .
• Serve with fried egg, fried chicken, satay, and shrimp crackers.