INDONESIA
Why did we choose Indonesia? Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse. Indonesian cuisine varies greatly by region and has many different influences. We had many different types of food to choose from because within Indonesian there are different cusines as it is so diverse. Mini History Indonesia, a Southeast Asian nation made up of thousands of volcanic islands, is home to hundreds of ethnic groups speaking many different languages. It’s known for beaches, volcanoes, Komodo dragons and jungles sheltering elephants, orangutans and tigers. |
DISHES
Most Indonesian food is prepared with contrasting flavours, such as a spicy sweet or hot sauce served over a bed of plain white rice, a popular meal throughout the country. Rice is Indonesia's most important staple food. Indonesian food is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important.
MARTABAK
Ingredients
250 g all purpose flour
½ tsp bicarbonate soda
2 hand full ground peanut
75 g sugar
350 ml water
1 egg
¼ tsp salt
4 tbsp unsalted butter
Condense milk
1 tsp water
3 hand full chocolate chunks
Ingredients
250 g all purpose flour
½ tsp bicarbonate soda
2 hand full ground peanut
75 g sugar
350 ml water
1 egg
¼ tsp salt
4 tbsp unsalted butter
Condense milk
1 tsp water
3 hand full chocolate chunks
Directions
Mix egg, and 25gr sugar (we use the remaining sugar for later) until well combine, than add the 350ml water, mix it well, than add the flour and salt. Whisk it until well combine with no lumps and let it set a side for about 1 - 2 hour. When it is a half way done, take some sugar and sprinkle it on top of the martabak manis evenly. Put the lead and wait until it is done. Crispy and golden brown on the out side, but moist in the inside. |
BAJIGUR
Ingredients
1 inch fresh ginger, sliced thinly
1/2 teaspoon grated fresh nutmeg
1 stick cinnamon
2 cloves
1 inch lemon grass (white part), minced
4 Tablespoon black coffee powder
1 cup coconut milk
2 Tablespoon palm sugar
1/2 teaspoon salt
4 Tablespoon young coconut flesh
4 tablespoon buah kolang-kaling or buah atep (fruit from Arenga pinnata)
3 cups water
Ingredients
1 inch fresh ginger, sliced thinly
1/2 teaspoon grated fresh nutmeg
1 stick cinnamon
2 cloves
1 inch lemon grass (white part), minced
4 Tablespoon black coffee powder
1 cup coconut milk
2 Tablespoon palm sugar
1/2 teaspoon salt
4 Tablespoon young coconut flesh
4 tablespoon buah kolang-kaling or buah atep (fruit from Arenga pinnata)
3 cups water
Directions
Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cups water. Simmer lightly for 10 minutes. Turn off the heat, add the black coffee powder and allow to steep for a few minutes. Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes. Add the coconut flesh and buah kolang-kaling. Ready to serve. |
MI GORENG
Ingredients
1 lb uncooked soba noodles
2 -4 tablespoons peanut oil
1 onion, finely chopped
3 minced garlic cloves
1⁄2 inch gingerroot, peeled and grated
2 leeks (green & white parts) or 6 scallions, chopped (green & white parts)
1 1⁄2 cups snow peas
1 1⁄2 cups mung bean sprouts
3 tablespoons ketjap manis
1 -2 tablespoon sambal oelek chili paste or 1 -2 tablespoon cayenne pepper, to taste
1 lb firm tofu, drained and cubed (optional)
Ingredients
1 lb uncooked soba noodles
2 -4 tablespoons peanut oil
1 onion, finely chopped
3 minced garlic cloves
1⁄2 inch gingerroot, peeled and grated
2 leeks (green & white parts) or 6 scallions, chopped (green & white parts)
1 1⁄2 cups snow peas
1 1⁄2 cups mung bean sprouts
3 tablespoons ketjap manis
1 -2 tablespoon sambal oelek chili paste or 1 -2 tablespoon cayenne pepper, to taste
1 lb firm tofu, drained and cubed (optional)
Directions
Prepare the noodles according to the package directions; drain and set aside. In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp. Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp. Then stir in the noodles, kecap manis, and sambal or cayenne. Add the tofu. Mix throughly until heated through (about 5 minutes). Serve hot. |