Javanese Fried Rice

Ingredients
1 Chicken fillet, cut into small pieces
2 plates of cold cooked rice
2 tablespoons of oil
100 g cabbage, shredded
2 eggs
Ready use fried Shallot/Onions
Spice Paste
3 shallots or 1 medium onion, peeled and sliced
2 cloves of garlic, peeled and sliced
2 red chillies, seeded
2 eye’s bird chillies (optional)
1/2 medium fresh tomato
2 tablespoon sweet soy sauce ( kecap manis )
Salt to taste
How to Make?
1. Blend or grind the spice paste. Set aside.
2. Gently beat the eggs together with salt, then heat up the frying pan with 1 tablespoon of oil and pour the egg mixture into the centre of the pan. Cook over a medium heat for few minutes. Set aside. When it's cold, roll theomelette then cut into small pieces.
3. In remaining oil, fry the chicken until colour turn into light brown or cooked. And then sauté the spice paste until fragrant, add the cabbage. Cook for few minutes. After that bring the rice to fry, addsweet soy sauce and stir constantly until well mixed and heated through.
4. Serve and garnished with fried shallot and omelette, if liked with  fresh vegetables pickles ( Acar Mentah ) and krupuk ( crakers )

Grilled Chicken

Ingredients:

1 whole chicken, cut into 8 or 10 pieces.

500 cc coconut milk.

1 tablespoon of vegetables oil.

1 stalk of fresh lemon grass (sereh).

Spice paste:

6 shallots or 1 medium red onion.

3 cloves of garlic.

4 big red chillies, seeded.

2 bird’s eyes chillies (if you don't like it spicy, then skip this one).

5 candlenuts.

1 cm ginger.

1 teaspoon turmeric powder.

Salt and sugar to taste.

Directions:

Marinate the chicken with salt. Set aside.

Preheat the oven at 180 C.

Blend or grind the spice paste. Set aside.

When the oven is ready, bake the chicken for 45 minutes. You can also grill the chicken over charcoal grill.

Heat 1 tablespoon of oil and sauté the spice paste together with lemongrass until fragrant.

Add the chicken, stirring well.

Then add the coconut oil and continue cooking until the sauce is absorbed.

Javanese Fried Noodle

Ingredients:

2 tbsp vegetable oil for frying

3 cloves of garlic, crushed

3 white onions, finely sliced

200 grams of boiled beef, cut into small

100 grams of shrimp

150 cc beef broth

100 grams of cabbage, finely sliced

100 grams of bean sprouts, clean it

salt as necessary

pepper as necessary

2 tbsp sweet soy sauce

250 grams of wet noodles

1 tbsp sliced of celery leaves

1 tbsp fried onion.

Instruction:

1. Heat oil, fry and stir the garlic and sliced onions until it smells delicious/fragrant.

2. Enter the shrimp and meat, stir well until cooked. Pour the beef broth.

3. Enter all the vegetables and spices. Cook until the vegetables wilt. Enter noodles and stir briefly. Lift. Put on the plate you have prepared.

4.Put the sliced celery leaves and fried onion on it. Served hot with chili sauce and pickles.

5. Enjoy.

Soto Ayam

Ingredients:

- Half of chicken or 2 thighs of chicken meat

- 2 boiled eggs, peeled and quartered

- 2 potatoes, thinly sliced and fried to make crisps potatoes

- 2 cm Galangal (Laos/Lengkuas) or 1 tsp of Galangal powder

- 1 Lemon Grass (Sereh/Serai), chopped or 2 tsp of Lemon grass powder

- salt to taste or 1 block/cube chicken seasoning mixture/chicken bouillon (Maggi or Knorr block)

- pepper to taste

- 3 cloves of garlic, thinly sliced and fried to give more taste

- 2 Celery leafs, sliced

- 1 Lime

- 1 Spring onion, finally chopped (optional)

- Fried Shallots to garnish

- 5 cups water

- Poyah *

Spice Paste :

- 3 Shallots

- 4 cloves of Garlic

- 1 cm of fresh Ginger

- 2 tsp of Turmeric

- 5 Candlenuts (Kemiri), or substitute with 6 Almonds

How to make?

1. Simmer chicken in water until tender.

2. Heat 1 Tbs. vegetable oil in a wok with medium heat; stir fry the paste for a minute or two until fragrant.

3. Then put lemongrass, galangal, pepper, salt and the fried paste into the chicken stock. Cook covered over medium heat for 25 minutes. Meanwhile, add the celery leafs and the fried garlic (crushed it into small pieces). Turn off the heating and let the chicken inside for about 15 minutes to absorb the flavour. Take the chicken out and let it cool off. Then fried a bit to make it a bit crunchy. When it’s cool off, remove the meat from its bones and thinly slice it into bite-size pieces and discard the bones.

Fried Chicken

Ingredients:

1. Chicken, cut into serving pieces -- 2 1/2 to 3 pounds

2. Garlic, minced -- 3 or 4 cloves

3. Coriander -- 1 tablespoon

4. Turmeric -- 2 teaspoons

5. Bay leaves -- 2

6. Salt and pepper -- to season

7. Water or coconut water  -- 2 cups

8. Oil for deep frying

How to make?

In a large bowl, mix the chicken with the garlic, coriander, turmeric, bay leaves, salt and pepper. Refrigerate and marinate for at least one hour.

Add the chicken, marinade and water or coconut water to a large pot and bring to a boil over medium-high flame. Reduce heat to medium-low and simmer for about 30 minutes, or until the liquid is reduced and the chicken is cooked through. Remove the chicken from the pot and set aside to cool

Heat the oil in a deep fryer, skillet or wok. Add the chicken pieces and fry until golden brown and crispy on the outside.

Drain the chicken on paper towels and serve hot or at room temperature with steamed rice and a simple salad. Skim any crumbs or crispy bits from the oil and sprinkle them over the chicken as a garnish.

Mix Ice

Ingredients:
1. Ice shavings or Ice cube.
2. Avocado.
3. Lychee.
4. Jackfruit.
5. Nata de coco.
6. Cincau.
7. Cendol.
8. Coconut.
9. Cocopandan syrup.
10. Milk.

How to make?

1. Mix all the fruits, cincau, cendol, and nata de coco.
2. Put the ice shavings on the top until full.
3. Pour the cocopandan syrup on the top.
4. Then, pour the milk on the top.
5. Stir.
6. Mix ice is ready to serve!

Javanese Cuisine

Nasi Krawu

Javanese cuisine is the cuisine of Javanese people. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also include Sundanese in West Java, Betawi people in Jakarta and Madurese on Madura Island off East Java. These ethnic groups have their own distinctive cuisines.

Javanese cuisine is largely divided into three major groups:

• Central Javanese cuisine (masakan Jawa Tengah)
• East Javanese cuisine (masakan Jawa Timur)



Nasi Gudeg

• Common Javanese dishes

There are similarities in the cuisines but the main differences lie in the flavors. Central Javanese cuisine is sweeter and less spicy, while East Javanese cuisine uses less sugar and more chili, possibly influenced by Madurese cuisine.

Rice is the common staple food, and served with every meal. Gaplek, or dried cassava, is sometimes mixed into rice or replaces rice. Bread and grains other than rice are uncommon, although noodles and potatoes are often served as accompaniment to rice.

Almost 90% of Javanese are Muslim, and consequently, much of Javanese cuisine omits pork. Few ethnic groups in Indonesia use pork (and other sources of protein considered haram under Muslim dietary laws) in their cuisine, most prominently Balinese cuisine, Indonesian Chinese cuisine, and Manado cuisine.

Central Javanese cuisine

The food in Central Java is influenced by the two ancient kingdoms of Yogyakarta and Surakarta (also commonly known as Solo). Many of Central Java-specific dishes contain the names of the area where the food first became popular. For example:

• Gudeg Yogya: Young jackfruit, chicken and hardboiled egg stew, this dish has a unique sweet and savoury taste. This is usually accompanied by a side dish of spicy beef inner skin & tofu stew.
• Bakso Solo: Bakso literally means meatballs, made of beef, and served in boiling hot soup with mung bean-thread noodles, green vegetables, shredded cabbage, and various sauces (chili, tomato). This version from Solo has super-sized meatballs, the size of tennis balls. Also known as Bakso Tenis. Bakso is a Chinese-influenced dish, but has become a popular snack throughout Indonesia.
• Ayam goreng Kalasan/Klaten: Chicken, stewed in spices (coriander, garlic, candlenut, and coconut water feature strongly) then deep-fried until crispy. Served with sambal and raw vegetable salad.
• Timlo Solo: A beef and vegetable soup.
• Soto Kudus: Soto is a common Indonesian soup infused with turmeric, and can be made with chicken, beef, or mutton. The version from Kudus, a Central Javanese town, is made of chicken.
• Jenang Kudus: A sweetmeat made from rice flour, palm sugar and coconut milk.
• Lumpia Semarang: Fried or steamed spring rolls. The filling varies, but consists mainly of meat and bamboo shoots. It is served with sweet fermented soybean sauce (tauco) or sweet garlic sauce. Another accompaniment is acar/Indonesian style sweet and sour cucumber pickle and chili
• Sate Blora: Chicken satay
• Swikee Purwodadi: Frogs' legs cooked in fermented soybean (tauco) soup.
• Srabi Solo: A pancake made of coconut milk, mixed with a little rice flour as thickener. Srabi can be served plain, or with toppings such as sliced banana, chopped jackfruit, chocolate sprinkle (muisjes), or cheese.
• Nasi Bogana Tegal: A steamed rice dish wrapped in Banana leaves and served with a variety of side dishes.
• Teh poci Tegal: Tea brewed in a clay teapot, served with rock sugar. Tegal, a Central Java town, is a major producer of high-quality tea.

Other dishes that may have originated from Central Java are:

• Wingko babat: A cake made largely of glutinous rice and desiccated coconut, toasted and sold warm.
• Madu mongso: A sweetmeat made from fermented black glutinous rice, cooked in coconut milk and sugar. It is sticky and very sweet, and comes wrapped in corn husk.
• Bakpia: A sweet pastry filled with sugared mung bean paste.
• Tongseng: A strongly-spiced curry of bone-in mutton, which is quickly stir-fried at the point of sale with vegetables added.
• Bakmoy: small cubes of fried tofu, chicken and boiled egg served with chicken broth & relish made from sweet soy sauce.

East Javanese cuisine

 

The East Javanese cuisine is largely influenced by Madurese cuisine - Madura being a major producer of salt, hence the omission of sugar in many dishes. Many of the East Javanese dishes are also typically Madurese, such as Soto Madura and Sate Madura, usually sold by Madurese settlers.

Although there are many dishes with town names attached to them, local versions of these are available in every town. The most popular town-associated dishes are:

• Pecel Madiun: A salad of boiled vegetables, dressed in a peanut-based spicy sauce. It is usually served as an accompaniment to rice. A peanut or dried fish/shrimp cracker (rempeyek) is served on the side. Not to be confused with pecel lele, which is deep-fried local catfish served with sambal.
• Soto Madura: A turmeric-based beef and offal soup, served with boiled egg slices, and sambal.
• Sate Madura: Chicken satay.
• Soto Lamongan: Chicken soto originated from the town of Lamongan.
• Bakso Malang : Bakso literally means meatball, different from Bakso Solo which comes from Solo, Central Java, Bakso Malang has more variety content beside the meatball (mostly beef) itself, like siomay (fried or steamed), tahu (tofu, fried or steamed, filled with meat), soun (mung bean threads), and yellow egg noodles. All of these are served in hot beef stock.

Other dishes that are not location-specific:

• Rawon: A dark beef soup, served with mung bean sprouts and the ubiquitous sambal. The dark (almost black) color comes from the kluwak (Pangium edule) nuts.
• Rujak Cingur: A mixture of boiled and raw vegetable salad, with a special twist that is the boiled beef snout (cingur) mixed in. It is then dressed in a sauce made of caramelized fermented shrimp paste (petis), peanuts, chili, and spices. It is usually served with lontong, a boiled rice cake.
• Semanggi: A salad made of boiled semanggi (M. crenata) leaves that grow in paddy fields. It is dressed in a spicy peanut sauce.
• Lontong balap: literally means "racing rice cake", which is a dish of rice cakes, fried tofu, and beansprouts, doused in kecap manis and sambal sauce. In the past, lontong balap hawkers carried their wares in a large, heavy metal urn. The heaviness caused them to have to walk really quickly while carrying it, so they looked like they were "racing".
• Tahu campur: A beef meat and offal soup, mixed with fresh vegetables, potatoes, rice cake, and tofu. The secret ingredient is the caramelized fermented shrimp pasted (petis) which is mixed in just before serving.
• Tahu tek-tek: A dish containing cut-up fried tofu, boiled vegetables (mostly beansprouts), potatoes, drenched in a peanut-based sauce. The sauce has caramelized fermented shrimp pasted (petis), chili, and garlic.
• Gado-gado: Similar to pecel, but includes different vegetables as well as boiled egg slices and a garnish of fish/shrimp crackers and emping (Gnetum gnemon L. nut, flattened, dried, and fried into small thin crackers).
• Ronde (aka wedang ronde): A hot Javanese dessert containing glutinous rice balls stuffed with peanut paste, floating in a hot and sweet ginger and lemongrass tea.
• Angsle (aka wedang angsle): A hot soupy dessert of sago pearls, pre-cooked glutinous rice and mung beans, putu mayang (brightly-colored, noodle-shaped flour cakes), fried peanuts all drowned in hot, sweet coconut milk.
• Ayam penyet: fried chicken (see ayam goreng), lightly smashed using a pestle in a mortar laced with sambal.
• Bebek goreng: deep fried duck, similar to duck confit.
• Gule kambing: mutton cooked in a curry-like coconut milk soup.
• Klepon: A glutinous rice ball stuffed with palm sugar, colored green using pandanus leaf, and rolled in fresh grated coconut.
• Jajan pasar: Several types of shaped and colored flour, rice flour, and glutinous rice flour cakes, sprinkled with desiccated coconut and drizzled with melted palm sugar. Jajan literally means snack, and pasar means market, as this snack is usually only found in traditional markets.
• Cwie mie: A Chinese-influenced noodle dish, containing boiled and seasoned noodles, topped with pre-cooked minced meat (usually pork or chicken) and boiled wonton. Similar to the Chinese zhajiang mian.
• Nasi rames or nasi campur: Rice with accompaniments, usually some curried vegetable stew (sayur lodeh), a selection of cooked fish or chicken or meat and offal pieces, and a dollop of spicy sambal. (See similar dish Rijstaffel)
• Nasi kuning is similar to nasi rames or nasi campur, but the rice is cooked in coconut milk and colored bright yellow using turmeric and scented with lemongrass and kaffir lime leaves
• Sop buntut: Oxtail soup.
• Kripik tempe: Tempeh chips, made from thinly-sliced,lightly battered, then deep fried tempeh (soybean cake).
• Sego krawu: rice with sambal trasi and meat.

Common Javanese dishes

These are the common Javanese dishes, which can be found throughout Java regardless of the location.

• Tumpeng: Cone shaped rice surrounded by assortment of dishes.
• Sayur Asem: Vegetables in tamarind-flavored soup. Can be served hot or cold.
• Sayur Lodeh: assorted vegetable, stewed in coconut milk.
• Pepes: Meat, chicken, or freshwater fish/seafood mixed with a spice paste, wrapped in banana leaf, then steamed or grilled.
• Tumis sayuran: Stir-fried vegetables, usually mixed with chili and a spice paste.

Opor Ayam

Ingredients:

• 1 chicken (1 to 1½ kg)
• 8 tablespoons groundnut oil
• 1 large onion
• 2 cloves of garlic
• 1 teaspoon shrimp paste
• 200 ml water
• 1 dessertspoon javanese sugar
• 300 ml Coconut milk
• pepper, salt & soya sauce 
• 4 hard boiled eggs

Seasoning's

• 4 kemiri nuts
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon laos powder
• ½ teaspoon turmeric

How to Make?

1. Divide the chicken into 4 equal portions, wash and dry. Rub in pepper and salt.
2. Dice the onion and crush the garlic.
3. Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.

4. In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned. Add the bumbu's and fry for a further 2 minutes then add the shrimp paste and fry for a further minute.
5. Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.
6. Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or kecap manis. Add the peeled, hard boiled eggs.

7. Serve with boiled rice and atjar.