Mostly I will post or re-blog Indonesian foods and drinks pictures, and anything else related to them.

Enjoy :)
shinorenji: I love chicken 8D Ayam Rica-Rica. Kalau ini sih aku sudah pernah makan, tapi sama ibu penjualnya dipotong kotak-kotak. Gak tahu deh maksudnya apa hahaha. Biar praktis kali ya, soalnya kita belinya gak di piring~

shinorenji:

I love chicken 8D

Ayam Rica-Rica. Kalau ini sih aku sudah pernah makan, tapi sama ibu penjualnya dipotong kotak-kotak. Gak tahu deh maksudnya apa hahaha. Biar praktis kali ya, soalnya kita belinya gak di piring~

(via trollception)

ohindofood: KLAPPERTART

ohindofood:

KLAPPERTART

Pempek

Pempek

aslikriting: Martabak HAR.

aslikriting:

Martabak HAR.

drjd: Es Pallu Butung

drjd:

Es Pallu Butung

kim373: This food called “TINUTUAN”. It’s from MANADO, SULAWESI, INDONESIA.   Tinutuan or bubur Manado or <anadonese porridge is a rice porridge mixed with various vegetables such as spinach, kangkung, corn, pumpkin and sweet potato. At its origin place, Manado, tinutuan usually served with smoked skipjack tuna, shrimp paste or smoked garfish sambal, or meatball.

kim373:

This food called “TINUTUAN”. It’s from MANADO, SULAWESI, INDONESIA.  

Tinutuan or bubur Manado or <anadonese porridge is a rice porridge mixed with various vegetables such as spinach, kangkung, corn, pumpkin and sweet potato. At its origin place, Manado, tinutuan usually served with smoked skipjack tuna, shrimp paste or smoked garfish sambal, or meatball.

indonesiankitchen: Trancam

indonesiankitchen:

Trancam

mydeliciousrecipe: URAP (Vegetable Salad with Coconut) Makes 6 servings Ingredients: For coconut mixture 30 g (11) red chilies 5 g (8) thai’s bird eye chilies 1/4 tsp shrimp paste 50 g (9) shallots 20 g (3) garlic cloves 35 g fresh turmeric, washed and peeled 50 g palm sugar, shaved 1/2 tbsp tamarind pulp 2 cups water 1/4 cup cooking oil 4 kaffir lime leaves 300 g freshly shredded coconut For salad 100 g cabbage, blanched 100 g long beans, blanched 300 g (1) cucumber, peeled and sliced 100 g beansprouts, blanched Alternatively, the following vegetables can be used&#160;: spinach, cassava leaves, papaya leaves, velvetleaf (“genjer”) 3 eggs, hard-boiled and halved Red and white crackers Directions: Blend chilies, garlic, shallots, shrimp paste and turmeric using electric blender or pound using mortar and pestle till very fine Mix water, tamarind pulp and palm sugar in a bowl. Stir till shaved sugar melt. Break pulp with spoon or fingers till no lumps. Strain the liquid and remove excess tamarind peel, seed, etc Heat cooking oil over high heat on a wok till smokey. Stir fry the chili paste and kaffir lime leaves for 5 minutes. till slightly brown Add sugar mixture to the wok and cook till it boils Add shredded coconut and mix well. Lower heat and cook till the liquid dries up, continually stirring, for 10 minutes Remove kaffir lime leaves and keep the coconut in dry container Mix a portion of all vegetables in a bowl, add 1/4 cup coconut and mix well with a fork and spoon. Serve with sliced cucumber, boiled eggs and steamed rice Notes: For 2 cups of vegetables, 1/4 cup of coconut would be the ideal amount Decrease the amount of chilies called for if less hot urap is preferred If freshly grated coconut is not available, use commercially packed shredded coconut and add 1/4 cup coconut cream to every 1 cup shredded coconut Step by Step

mydeliciousrecipe:

URAP (Vegetable Salad with Coconut)

Makes 6 servings

Ingredients:

For coconut mixture

30 g (11) red chilies
5 g (8) thai’s bird eye chilies
1/4 tsp shrimp paste
50 g (9) shallots
20 g (3) garlic cloves
35 g fresh turmeric, washed and peeled
50 g palm sugar, shaved
1/2 tbsp tamarind pulp
2 cups water
1/4 cup cooking oil
4 kaffir lime leaves
300 g freshly shredded coconut

For salad
100 g cabbage, blanched
100 g long beans, blanched
300 g (1) cucumber, peeled and sliced
100 g beansprouts, blanched
Alternatively, the following vegetables can be used : spinach, cassava leaves, papaya leaves, velvetleaf (“genjer”)
3 eggs, hard-boiled and halved
Red and white crackers

Directions:

Blend chilies, garlic, shallots, shrimp paste and turmeric using electric blender or pound using mortar and pestle till very fine

Mix water, tamarind pulp and palm sugar in a bowl. Stir till shaved sugar melt. Break pulp with spoon or fingers till no lumps. Strain the liquid and remove excess tamarind peel, seed, etc

Heat cooking oil over high heat on a wok till smokey. Stir fry the chili paste and kaffir lime leaves for 5 minutes. till slightly brown

Add sugar mixture to the wok and cook till it boils

Add shredded coconut and mix well. Lower heat and cook till the liquid dries up, continually stirring, for 10 minutes

Remove kaffir lime leaves and keep the coconut in dry container

Mix a portion of all vegetables in a bowl, add 1/4 cup coconut and mix well with a fork and spoon. Serve with sliced cucumber, boiled eggs and steamed rice

Notes:
For 2 cups of vegetables, 1/4 cup of coconut would be the ideal amount
Decrease the amount of chilies called for if less hot urap is preferred
If freshly grated coconut is not available, use commercially packed shredded coconut and add 1/4 cup coconut cream to every 1 cup shredded coconut

Step by Step

Ingredients for Urap Vegetable Salad with Coconut

Urap Vegetable Salad with Coconut Step by Step

laper: Current ngidam: Lumpia Semarang

laper:

Current ngidam: Lumpia Semarang

Lidah Kucing (Catetonge) My mother always bake this cookie to use up the remaining albumen from previous baking.

Lidah Kucing (Catetonge)

My mother always bake this cookie to use up the remaining albumen from previous baking.