Steamed Dumplings Bandung Style Recipe - (Siomay Recipe)

INGREDIENTS:
3/4 lb ground chicken
1/2 lb ground shrimp
3 1/2 oz cornstarch
2 x garlic cloves mashed
1 tbl sesame oil
1 tsp salt
1/2 tsp freshly-ground white pepper
1 x egg beaten

SKIN INGREDIENTS
10 piece won ton skin
6 x soybean cakes - (2" by 2" by 1/2")
5 med potatoes
5 x buah bitter melon
5 piece cabbage leaves slice stem thin
5 x cucumbers

SAUCE INGREDIENTS
1/4 lb fried peanuts
2 oz fresh fried candlenut
2 x garlic cloves fried
2 x red chilies steamed
1 tbl vinegar
1/2 tbl salt
2 tbl sugar
1/2 cup water

GARNISH
Ketchup
Sweet soy sauce
Lime

Method :
Mix all the base ingredients to make a smooth base filling.
Dumplings: Trim the won ton skins to make them round. Place a portion of the filling in the center of a won ton skin. Take the won ton skin between the index finger and thumb, gather edges together to make a waist.
Soybean Cake and Potato: Cut in half and scrape a portion of the cake and potato side and fill it in with the filling.
Bitter Melon and Cucumber: Cut in 3 to 4 pieces. Scrape the seed portion and fill it in with the base filling.
Cabbage leaves: Dip the leaves into hot water for a few seconds. Fill with the base filling and roll up.
Steamed all of them until well done.
For the sauce: Grind all ingredients to form a paste. Then add water and stir well. If the sauce is thickened, add some more water.
To serve: Cut all steamed dumplings, potatoes, etc. into small pieces. Then pour the sauce on top and also add ketchup, sweet soy sauce and lime juice on top.
This recipe yields 4 to 6 servings.

Braised Banana in Coconut Milk Recipe (Kolak Pisang)

Ingredients:
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
15 bananas
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 tsp of salt

Directions:
Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan.
Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava.
Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water) .
Tie knot the screwpine leaf and add it into the pan.
Add sugar, salt, palm sugar, coconut milk, and the water into the pan .
Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:
Serve warm or cold as desired.
Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries even though Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.

Red Curry Paste Recipe

Ingredients:
1 medium-sized red onion, chopped
5 cloves garlic, peeled
4 coriander roots, scraped and cleaned
1 x 4 cm piece galangal, finely sliced
1 stalk lemon grass, white part only, finely sliced
1 teaspoon dried prawns (shrimps), soaked in warm water
50 g smoked trout
1 tablespoon roasted shrimp paste
10 long dried chilies, seeded and soaked
1 tablespoon sea salt
1 tablespoon white peppercorns, ground

Directions:
Pound the onion, garlic, coriander roots and galangal in a mortar and pestle until a uniform paste. Place in a food processor. Pound the remaining ingredients except the peppercorns to a uniform paste and add to the food processor. Blend to a smooth paste. Mix through the pepper. Store in an airtight container. The paste keeps for 4 - 6 days in the refrigerator. It freezes well.

Sambel Bajak (Fried Chili Sambal Recipe)

Ingredients:
6 large fresh red chilies, roughly chopped
1 large onion
6 cloves garlic
8 kemiri nuts, finely grated
3 tablespoons peanut oil
½ teaspoon laos powder
1 tablespoon dried shrimp paste (trasi)
1 teaspoon salt
5 tablespoons tamarind liquid
2 tablespoons palm sugar or substitute

Directions:
Blend chilies, onion and garlic to a pulp. If blender is small, blend in small portions. It might be necessary to stop and start the motor several times to draw the onions and chilies down on to the blades. When everything has been blended smoothly, heat the oil in a small frying pan or a saucepan and fry the blended mixture over low heat, stirring, for 5 minutes or until well cooked but not brown. Add kemiri nuts, laos, trasi and salt. Crush the trasi against the side of the pan and fry, stirring, until mixture is well blended. Add tamarind liquid and sugar, stir and simmer until well fried and reddish-brown in color and the oil separates from the mixture. Cool. This sambal is not served hot from the fire.

Note: If electric blender is not available, seed the chilies and chop very finely. Peel and chop onion finely, crush garlic with salt, then proceed as above.

Crab Rangoon

Ingredients:
1 (14 ounce) package small won ton wrappers
2 (8 ounce) packages cream cheese, softened
1 teaspoon minced fresh ginger root
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon dried parsley
3 tablespoons dark soy sauce
1 pound crabmeat, shredded
1 quart oil for frying

Directions:

1. Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
2. In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
3. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
4. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

Chinese Cabbage Salad

Ingredients:
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

Directions:

• In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
• In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
• To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

Wonton (Pangsit)

Ingredients:
1/2 lb. lean ground beef
1 tbsp. finely chopped scallions
1 egg, beaten
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. sesame oil (optional)
1 tbsp. water 65 wonton skins*
3 c. vegetable oil (for deep-frying) or 2 1/2 15-oz. cans (about 5 c.) chicken, vegetable, or other broth (for soup) duck sauce (for fried wonton)

Directions:

• Mix all ingredients except wonton skins and vegetable oil or broth.
• Put one tsp. of mixture in the center of a wonton skin. Moisten edges of skin with water and fold to form a tight triangle. Press edges together to seal.
• Fill and fold rest of skins.
• For appetizers(fried): Heat oil in a large pot. Add a few wonton at a time and fry until golden brown and crispy, about 2 minutes per side. Carefully remove with a slotted spoon. (It is best to ask an experienced cook to help with the deep-frying.) Drain on a paper towel and serve hot with duck sauce.
• For soup: Bring a large pot of water to a boil. Add a few wonton at a time. Do not overcrowd. Cook over medium heat for 8 to 10 minutes. Meanwhile, heat broth in a separate pan. Add cooked wonton to broth. Use about 3 dozen wonton to 5 c. of broth.
  

Sweet and Sour Beef Sate with Peanut Sauce

Ingredients:

Sate:
2 tsp. ground coriander
1/4 tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in 1 tbsp.warm water
1 lb. sirloin steak, cut into 1-inch cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil

Peanut Sauce:
1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in 2 tbsp. warm water
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)

Directions:

• With a mortar and pestle, food processor, or blender, combine coriander, cumin, garlic, salt, brown sugar, and tamarind.
• Place steak cubes in a medium bowl and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
• Prepare some bamboo skewers (to prevent the bamboo skewers from burning, soak them in water for 1 hour before using).
• In a wide, shallow dish, mix soy sauce, water, and peanut oil.
• Place four pieces of marinated meat on each skewer and dip the meat into the soy sauce mixture.
• Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side.
  
• Heat oil in a frying pan over medium-high heat. Add garlic and cook for 1 minute.
• Add water, crushed red pepper,tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
• Add peanut butter and stir until combined. Simmer for 5 minutes, stirring often and adding a tablespoon of water if the mixture becomes too thick.
• Serve warm or hot with hot sate
  

Seafood Salad Avocado

Ingredients:
2 Avocado cut in half
75 gr Shrimp peeled
75 gr Salmon Fillet diced
75 gr Cuttlefish finely diced
100 gr Pineapple diced
1 Cucumber sliced
lime water
2 tablespoon Fish Ketchup
1 tablespoon chopped garlic
2 citronella, pick the white part, finely chopped
50 ml frying oil

Sauce:
5 tablespoon seafood sauce
1 teaspoon mustard
2 tablespoon lime water
1 tablespoon sugar
1 tablespoon fish ketchup

Directions:
Saute the garlic until smell good, stir in the shrimp, salmon and cuttlefish, then stir in the fish ketchup, pineapple and lime water.

For the sauce: stir the seafood sauce, mustard, fish ketchup,lime water, and sugar

Stir it well the sauce and the sauted seafood with the avocado, cucumber and salad

Tempeh Burger

Tempeh  Burger
Ingredients:
Buns
1 tomato, thinly round sliced
lettuce
1 cucumber, thinly round sliced
tomato sauce, chilli sauce
margarine

Patty:
200 grams tempeh, mashed
50 grams of ground beef
1 egg
1 teaspoon ground pepper
1 tablespoon soy sauce
5 spring onions, finely sliced
1 teaspoon salt
1 tablespoon flour

Method:
Combine tempeh, meat, pepper, soy sauce, onion and salt. Stir well
Put in the scrambled eggs and flour, stir well. Flat round shape. Fry in skillet until brown flat
Fill the buns that was smeared with margarine. Cover with lettuce and tomato. Put the tomato sauce and chili sauce