Padang Satai (Sate Padang) | Indonesian Food

Ingredients :
1000 gr beef tongue (I use beef, you may use others)
water to boil
1 teaspoon salt
4-5 tablespoons cooking oil
2 sheets of turmeric leaf, tear it up, and tie it.
3 stalks crushed lemongrass
10 sheets of orange leaves
3 cm crushed galangal
1 tablespoon curry powder
1 slice kandis acid
50 g rice flour
2 tbsp cornflour
300 ml water
fried onions for topping
skewers

Subtle Seasonings:
12 red onions
6 cloves garlic
1 tablespoon minced chili (I use 2-3 tablespoons to make it more spicy)
4 cm turmeric
4 cm ginger
11 / 2 tsp pepper
2 tsp salt

How to Cook:

   1. Boil the tongue in boiling water, for ± 5 minutes, remove from heat. Peel the skin of the tongue, Dredging it until the skin clean. Wash and then boiled in the water, add salt (± 60 minutes). After the tongue turned soft, drain, separate the broth about ± 600 ml. Cut the tongue with 1x1x2 cm of size, then set it aside.
   2. Heat the oil in a skillet. Saute the spices, put the turmeric leaves, lemon grass, lime leaves, galangal, and curry spices, stirring until it smells fragrant,next remove from the heat. enter 2 / 3 part of the sauted into the broth. Move it back on the fire, then enter kandis acid.
   3. Dissolve rice flour and starch in water until blended. after it is boiling, enter the squid flour slowly, stirring until the dough is smooth. Cook until boiling and bubbling and the smell of flour was disappear, then drain it.
   4. Mix the remaining pieces of the tongue with the saute seasoning left, stir it over a fire until blended just for a second, then remove from the heat. Put the Tongue pieces on the skewer, each skewer for 3-4 pieces.
   5. Bake satai in the embers until it smells fragrant for ± 3 minutes, turning and turning it, then drain it. Put satai on the serve dish, and sprinkle it with fried onions.
   6. Eat while hot and mix it with rice cake

importants : this recioe is for 24 skewers

Padang Crab Sauce (Kepiting Saus Padang) | Indonesian Food

Ingredients :

    * 3 heads fresh crab / alive (300 gr)
    * Vegetable oil
    * 3 tablespoons vegetable oil
    * 6 red onions, finely chopped
    * 2 cloves garlic, finely chopped
    * 1 cm ginger, finely chopped
    * 4 tablespoons bottled hot pepper sauce
    * 1 teaspoon ground red pepper
    * 2 tablespoons bottled tomato sauce
    * ½ teaspoon pepper
    * 1 tsp salt, 75 ml water

How to cook:

1. Wash the crabs, make it clean. Cut the legs, crushed the claws.

2. Fried crab in hot vegetable oil until cooked and seep. Remove and drain it.

3. Seasoning: Heat the vegetable oil yhen saute the red onion and garlic until wilted and fragrant.

4. Add ginger, chili sauce, minced chili pepper, tomato sauce, pepper, salt, and water.

5. Stir it until boiling.

Enter the fried crab, stir until blended. Cook until the spices seep into the crabs.
then the food is ready to serve.

Recipe of Black Pepper Beef (Daging Sapi Lada Hitam) | Indonesian Food

Ingredients :
300 grams slices meat (ready to cook)
200 grams bamboo sprout, slices thinly
100 grams of chive, slice into 6 cm
thread to bind the meat
300 ml cooking oil
1 / 2 tbsp sugar
1 teaspoon salt
1 1 / 2 tsp sesame oil

Marinade:
3 tablespoons soy sauce (sweet)
2 tablespoons soy sauce (salty)
1 / 2 tsp black pepper powder
1 tablespoon sake (Japanese beer)

How to Cultivate:
1. Take a piece of meat, fill it with a piece of bamboo sprout and a slice of chives, roll and compacting it enough, then bunch with the thread.
2. Mix the marinade well then pour it into the rolling meat and stir it well. Let it stand for 30 minutes until the spices seep, drain it. Set aside the marinade.
3. Heat the oil and fry the rolling meat until the color turned and half-cook. Remove and drain it.
4. Cook the marinade, fried the rolling meat, sugar, and salt over a low heat until the maet cooked well and the spices seep into the meat. Enter the sesame oil, stir it well, and remove it into the serve dish.

Frying Sweet Sour Carp Fish ( Gurame asam manis) | Indonesian Food

Ingredients:
1 carp fish (1kg), cleaned and discard the entrails
2 tablespoons cornflour
½ tsp. salt
cooking oil to taste

How to Cultivate :
1. Coat the carp fish that had been cleaned with a mixture of cornflour and salt. Pour enough oil into a large skillet so that the fish could enter.
2. Then fry in hot oil for a sufficient number so that the fish were flooded and not sticky to the skillet.
3. Lift the fish when its color turned to yellowish and the meat is cooked.

Ingredients for the sauce:
500 grams red tomatoes
150 cc water
1 tablespoon margarine
3 red onions, thinly sliced
2 cloves garlic, thinly sliced
3 red chillies,sliced it lengthwise
4 cm ginger, sliced it lengthwise
10 sticks chive
1 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon vinegar
1 tablespoon seasonings
4 tablespoon tomato sauce bottle
1 tsp cornflour, mixed with a little water

How to make the sauce:
1. brewed the tomato with boiling water and let it stand until tomato skins are turned tender. Puree tomatoes and then filtered and discard the dregs. Mix the tomato water with 150 cc of water.
2. In the skillet heat the margarine, chive, garlic, red chilli and ginger until we could smell the taste of the seasoning then enter the chive and tomato water. Enter the sugar, vinegar and seasonings. Pour the tomato sauce and add cornflour fluid. Cook until boiling and thickened then remove it to the serving dish.
3. Serve the frying carp fish with sauce poured over it.

Recipe of Ayam Rica-Rica(Rica-Rica Chicken) | Indonesian Food

Ingredients:
1 chicken cut in 16 pieces
2 stalks lemongrass in crushed
6 pieces of chopped red onion
1 sheet of pandan leaf
5 pieces of orange leaves
50 ml water
1 lemon
12 pieces of red chili
10 pieces of red cayenne pepper
7 cloves garlic
4 cm ginger

How to cultivate:
1. Puree red peppers, red cayenne peppers, garlics and gingers, and set it aside.
2. Saute onion, lemongrass and pandan leaves until the onions brown.
3. Mix the blended spices and lime leaves, stir until fragrant.
4. Then enter the chicken, mix until chicken turn into the other color, pour some water, reduce the fire stove, close it. Let it until the water is slightly dry and stir it at once. take out the chicken
5. Add lemon's water, stirring it until blended.

Important tips:
1. It is recommended to use the Red Ginger than White Ginger. It tastes very different.
2. Add the onion leaves and basil leaves too, to make it more delicious.
3. We recommend the chicken to cut in pieces and pour with lemon's water for - / + 45 min. So we don't need to add the lemon's water while we are cooking.