Gudeg, Yogyakarta Dishes, Recipes, Indonesian Food

Gudeg is a traditional food from Yogyakarta, Indonesia which is made from boiled young nangka (jack fruit), palm sugar, and coconut milk as it's main ingredients. Gudeg designated as Yogyakarta's icon, that's why Yogyakarta known as the City of Gudeg (Jogja Kota Gudeg).

  • 1 kg young jackfruit (preferably not too young)
  • 2000 ml of water
  • 10 young teak leaves
  • 75 grams of brown sugar
  • 4 cm galangal, crushed
  • 8 bay leaves
  • 750 ml coconut milk
  • 350 grams chicken claw
  • 10 hard-boiled eggs intact, peel the skin so that the seasonings more pervasive
  • 10 pcs chilies
  • salt as needed

Mashed Seasonings:

  • 10 pcs red onion 
  • 5 cloves garlic 
  • 1 teaspoon coriander seeds, toasted 
  • 6 pcs pecans, toasted

Preparation method:
  1. Clean and wash jack fruit, cut into smaller sized.
  2. Boil chicken claw for a while in order to get softer meat.
  3. Cover the pan bottom with five pieces of teak leaves and insert the jackfruit and water and cover again with the rest of teak leaves. Boil it in low heat for 3 hours.
  4. In another container, boiled coconut milk with spices, brown sugar, galangal, and bay leaf, stir until boiling. Pour coconut milk and eggs in jackfruit stew in which the water is reduced and boiled for 1 hour to dry.
  5. Put small chilies in the top. Take out and remove when soup is getting dry.
  6. Serve it with rice and krupuk.

Coto Makassar is a traditional beef soup originated from Makassar, South Sulawesi province of Indonesia. Coto Makassar is a dish that very suitable eaten during lunch or dinner.

  • 500 grams of beef 
  • 500 grams of tripe, boiled 
  • 300 grams of beef liver, hard boiled 
  • 200 grams of beef heart, boiled 
  • 5 stalks lemongrass, crushed 
  • 4 tablespoons galangal, crushed 
  • 2 cm ginger, crushed 
  • 5 bay leaves 
  • 250 grams of peanuts, fried puree 
  • 2.5 liter rice water / starch 
  • 1 tablespoon seasoning beef flavor bouillon powder 
  • 6 tablespoons vegetable oil
Mashed Seasoning:
  • 10 cloves garlic 
  • 8 cloves roasted hazelnut 
  • 1 tablespoon roasted coriander 
  • 1 teaspoon roasted cumin 
  • 1 tablespoon salt 
  • 1 teaspoon pepper granules
Complementary ingredients: 
  • fried onions 
  • sliced ​​scallions
  • chopped ​​celery
Tauco sauce:
  • 2 pieces of red chilli 
  • 6 pieces of cayenne pepper 
  • 4 grains of red onion 
  • 4 tablespoons tauco (fermented bean paste used as condiment)
  • 2 tablespoons cooking oil, for sauteing 
  • 100 ml of water 
  • 2 tablespoons granulated sugar
Preparation method:
  1. Strew salt and boil beef innards separately until soft, remove, drain, cut into cubes.
  2. Boil beef meat with starch, lemon grass, galangal, ginger and bay leaves. Once cooked lift, drained, diced. Take the beef broth in to pan and then measuring as much as 1,5 liters.
  3. Heat oil in a skillet, saute ground spices, put lemon grass, stir until fragrant, remove from heat.
  4. Enter a stir-fry seasoning to the broth pan. 
  5. Bring to a boil and cook over low heat until the sauce stay ± 1000 ml, and the unpleasant smell of spices is lost, lift or turn off the heat. 
  6. Tauco sauce: grind tauco, garlic, and chilies. Add salt and brown sugar to taste. Saute at higher temperature, take them out, and drained.
  7. Serve it when it is still hot in a bowl gather with the complements and tauco sauce. Adding ketupat, ketchup, and lime is preferred.

Literally means "fried rice", Nasi Goreng is considered as the national dish of Indonesia.

Here is the Nasi goreng recipes serves for 4-6 people.  

Ingredients :
  • 1 and 1/2 cups uncooked rice
  • 3 tomatoes
  • 2 eggs
  • 4 teaspoon water
  • 3 teaspoon sunflower oil
  • 1 onion, thinly sliced
  • 1-2 garlic gloves, crushed
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground corriander
  • 1/2 teaspoon chili powder
  • 2 teaspoon soy sauce any vegetable you like 
  • salt and pepper

Preparation method: 
  1. cook the uncooked rice in the rice cooker and keep it warm 
  2. cut the pork (or your choice) into narrow strips. Slice the tomatoes 
  3. beat the egg separately with 2 teaspoon cold water and salt and pepper. Heat 2 teaspoon of oil in the wok. Pour in the first egg, undisturbed, until set 
  4. remove to a plate. Cut the omelets into strips 
  5. heat the remaining oil in the wok, add the yellow onion and garlic and stir-fry for 1-2 minutes. Add the pork and continue to stir-fry until almost cooked 
  6. add the curry powder, corriander, chili powder and soy sauce to the wok. Cook for 3 minutes, stirring constantly 
  7. put in the cooked rice, tomatoes, and vegetable and stir for about 2 minutes. Take it out and put it on a plate, put the strips of omelet or sunny side up fried egg on top
Rendang, Indonesian Food, Recipes, Most Delicious Food In The World

Rendang is a dish which originated from the Minangkabau ethnic group in West Sumatra province of Indonesia, and it's voted as the Most Delicious Food in the World.

  • 1 kg beef or buffalo meat, a square cut into about 20 pieces, preferably beef. 
  • 4 lime leaves. 
  • 1 stalk lemongrass. 
  • 2 liters of thick coconut milk from a big old coconuts.
Mashed spices:
  • 2 cloves garlic 
  • 4 pieces red onion 
  • 25 grams ginger 
  • 15 grams of turmeric 
  • 75 grams of young galangal 
  • 1 tbsp. minced chili pepper or to taste 
  • 1 tsp. pepper 
  • ½ nutmeg 
  • 4 pieces of hazelnut 
  • ½ tbsp. salt 
  • 1 tbsp. granulated sugar
Preparation method:
  • Marinate meat with herbs that have been crushed at least 1 hour.
  • Cook the coconut milk in a skillet over medium heat, stirring occasionally until the coconut oil from floating on the surface (at least 20 minutes) and set aside.
  • Into a large frying pan, insert meat with spices and coconut milk as much as 300 cc (until the meat submerged).
  • Enter the bay leaves and lemon grass leaves, and cook over medium heat, stirring, stirring until half of the coconut milk evaporates.
  • Pour another 100 cc coconut milk and stir in coconut milk until all the water evaporates.
  • Continue stirring and add the remaining coconut milk, about 100 cc for all castings.
  • Cook until the meat becomes tender (at least 1 ½ hours) and until all the water evaporates in coconut milk and spices rendang so.