I will not ask this question to Indonesians, because Indonesians know about their tempeh very well. Has anybody ever heard about tempeh before? I copied 1 paragraph about tempeh and 3 paragraphs how to produce it from wikipedia.Tempeh, a staple source of protein in Indonesia for several hundred years already, is made by a natural culturing and controlled fermentation process that binds soybean particles into a cake form. It is originated from Indonesia, where it is most popular, especially on the island of Java (where it is a staple), although it is common in other parts of Southeast Asia as well. It's a kind like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics, textural qualities and need to be fermented in special conditions. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

How to Produce

Tempeh begins with whole soybeans, which are softened by soaking and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains.

A mild acidulent, usually vinegar, may be added and a culture containing the spores of fungus Rhizopus oligosporus is then mixed in. The beans are spread into a thin layer and are allowed to ferment for approximately 24 hours at a temperature around 30�C (86�F). In good tempeh, the beans are knit together by a mat of white mycelia.

Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface -- this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.I know that some Asian or health stores in few Canada's big cities sell tempeh, but since it's not lots Indonesians in Winnipeg, it's not easy for me to find tempeh for purchase. If I wanted tempeh a year ago I should order from Vancouver or Toronto, where lots Indonesians live in. Couple days ago, I went to my favourite oriental store, Dong Thai. I saw frozen tempeh in that store freezer. I was so excited and happy, it had been more than a year I was waiting for that tempeh is available to purchase in Winnipeg.
This store sells two different packages of tempeh, one is with a tag inside the package and it's produced in Ontario and another one without a tag is produced in Vancouver. I did try both of those tempehs and it came to my conclusion that the Vancouver's produced tastes better and there some places in Vancouver or British Columbia that produced tempeh, but not all of them produced a good tasted tempeh.

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I read about Diana's Gourmet Pizzeria advertisement on internet two months ago. I told to my husband to try it one day. On Sunday evening, he was reading its advertising at Yellow Pages, which is said:

� Each crust is made fresh with 100% Extra Virgin Olive Oil not Lard or Canola Oil
� All recipes made with Nature�s Cargo Sea Salt (find this at healthy stores)
� Choose 4 types of crust � Medium, Thick, Thin or Crispy Thin � Available in White and 100% Whole Wheat or try our Award Winning Moosehead Crust
� Our house blend marinara has crushed tomatoes marinated with 6 herbs and spices for 24 hours to create a one of a kind homemade flavour
� Your choice 4 Premium 100% REAL Canadian Cheese, including low-fat mozza � not fake Cheese
� Your choice of over 39 toppings including 25 gourmet and 19 vegetarian delights.

Diana was recently named Canada's 2005 and 2006 Pizza Chef of the Year by Canadian Pizza Magazine. Sounds interesting, eh? We were tempting to try the pizza.


There is no dine in. Pick up and delivery only. Open daily at 4 pm.

My husband called to ask for delivery. We ordered XL combos gourmet vegetarian which is topped with spinach, sun-dried tomatoes, onions, and artichoke heart. As soon as I got the pizza and paid it, I opened the box, I can see the freshness of the topping and ungreasy appeared.

I tried one bite, hmmm it was so good and tasted fresh. My husband used to have digestion problem after ate pizza . With this pizza, his digestive was ok.

After all, I gave 4.5 of 5 stars for Diana's Gourmet Pizzeria. Check the website out at http://dianasgourmetpizzeria.ca

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Although my blog is named after Indonesia, it doesn't mean that I don't share non-Indonesian recipes sometimes.

Anyway, holiday season is coming and it means time for mandarin orange on sale. We bought a pack of mandarin orange. I was thinking what I can make from mandarin orange and looked up some recipes on the internet that suitable.

After browsing around for an hour or more, I found an orange souffl� recipe on Foodnetwork USA. This time, I made my own version by reducing egg yolk and sugar, and also omitting the orange liqueur.

Category:		Baking
Style:		French
Servings:		3

Ingredients:
1 cups whole milk
4 tbsp unsalted butter, plus more for greasing
4 tbsp flour
4 tbsp sugar, plus more, for dusting, plus 1 tbsp
1/4 cup homemade mandarin orange juice, plus more, for replacing orange liqueur, plus 2 tbsp
dash vanilla extract
pinch salt
1 tbsp orange zest
2 egg yolks (it supposed to be added 4 egg yolks), beaten to the ribbon stage
1/2 cup egg white

Directions:
Preheat oven to 375 degrees F.

Scald the milk and set aside.

In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 4 tbsp of sugar, homemadeorange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.

Prepare 3 souffle cups by buttering them lightly and dusting them with sugar.

Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.

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This recipe was adapted from Krengsengan Kambing which is translated as Sliced Goat in Petis Sauce. Petis Udang means Shrimp Paste in English. Don't get confused with Patis (Tagalog term for fish sauce).


Several Eastern Javanese recipes call for Petis. They can be for Petis Udang, Petis Ikan (Fish Paste) or Petis Kupang (I have no idea what the English term for Kupang). I grew up in a small city next to the capital city of East Java province (Surabaya), Sidoarjo. Sidoarjo is very popular with Fish and Shellfish products, such as Petis and Kerupuk (Chips).


Ingredients:
500 gr boneless beef, sliced
2 tbsp Indonesian sweet soy sauce ( I'd rather use Cap Bango than ABC, but since I can not find Cap Bango for purchase in Winnipeg, I use ABC instead)
1 tbsp shrimp paste (it's different with dried shrimp paste or terasi)
3 tbsp oil to saute
300 ml water
3 red chilli peppers, discard the seed, finely sliced

Puree/Blend:
6 shallots
3 cloves garlic
6 bird's eye chilies (I added sambal oelek instead)
1 tsp ground white pepper
1 large tomato
sat as desired

Directions:
1. Marinate meat with sweet soy sauce and petis udang for 15 - 30 minutes.
2. Heat oil in a skillet over medium heat, add pureed mixture, saute until fragrant. Add meat, stir thru until the meat stiff and add water. Cover the skillet with lid and cook in medium heat, stir occasionally until the meats are tender and the water almost evaporates.
3. Uncover the skillet, keep stirring until the oil of meats come out.
4. Add red chilli peppers, stir until soft. Remove from heat and serve.

PS: Use less red chillies and bird chillies, if you don't like hot taste.
Tips: Beat the meat with a meat mallet before slicing/cutting to tenderize

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Canada is getting colder. We need drinks warm us up. I think a non-alcoholic hot/warm beverage, such as coffee and sprinkle with a liltle bit spice e such as cinnamon over the top, it's perfect enough.

Coffee is always be one of my favourite beverages. My favourite coffee varieties are Sumatran and Balinese coffee. I made homemade mocha chocolate coffee today and used fresh brewed Sumatran coffee for this recipe.

In Indonesia, we have a kind of coffee's beverage, It's called Kopi Jahe (ginger coffee), which is made from combination coffee and ginger. I used to have the instant one.

Category:		Beverages
Servings:		8

Ingredients:
1 cup whipping cream
1 tsp pure vanila **
1 tbsp granulated sugar **
1 cup semi-sweet chocolate chips
2 L freshly brewed coffee (I like bold coffee such as Sumatran coffee)
chocolate powder and ground cinnamon


** Instead of combination granulated sugar and pure vanilla, I added vanilla sugar.

Directions:
� In a mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
� Place 2 tbsp semi-sweet chocolate chips in each of eight coffee mugs. Pour brewed coffee over chocolate chips; stir tomelt. Divide whipped cream evenly among cups. Sprinkle chocolate powder and ground cinnamon over top.

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On saturday evening, my husband made a roast beef for our supper and we still had roast beef leftover. I created that roast beef into different style food. By mincing the roast beef with hand blender, then cooked that minced beef for Javanese style dried beef. In this recipe, salam leaf or Indonesian bay leaf is supposed to be added, but I didn't have any salam leaf at my pantry, I subtitted for lime leaves.

This recipe is native to Central Java and use Tempe (fermented soy bean) as main ingredient, since it's not easy to find tempe for purchase in Winnipeg, I sometimes subtitute for beef or tuna. As I know, tempe can be found easier in Vancouver and Toronto. See Kering Tuna recipe here.

Category:		Side Dishes & Condiments
Style:		Indonesian

Ingredients:
3 cups minced roast beef
2 tsp ground corriander
1 tsp podered galangal
1 tbsp sliced coconut sugar (add more if you like sweeter taste)
3 lime leaves
4 red chilies, sliced
2 tsp tamarind juice
50 ml water
3 tbsp oil to stir fry
salt as desired

Puree
7 shallots
3 garlics
1 lemongrass

Directions:
1. In a pan, add oil and turn on the heat to medium-high. Stir fry pureed mixture, red chili, lime leaves, and galangal until fragrant.
2. Add tamarind juice, water, salt and coconut sugar. Stir until thicken.
3. Add roast beef minced, stir evenly until the mixture absorb and dry. Serve this with steamed rice or your sandwich.

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Finally I made two photos of candlenuts as I promised a week ago or couple days ago.
Several Indonesian recipes are called for candlenuts (Aleurites molucanna) as one of ithe ingredients. It is used to be added to give the flavor as well as a thickener, such as Indonesian curries and sambals (Indonesian style chili paste). Candlenuts is an Indonesian waxy nut that looks similar to a large hazelnut. Shelled candlenuts (Aleurites molucanna) are commonly sold in Asian food markets. Although they superficially resemble shelled macadamia nuts, they should not be eaten raw because they contain a strong purgative. Apparently roasted seeds are eaten, but only in small quantities because of their laxative effect.

The seed of candlenut (Aleurites molucanna) contains about 50 percent oil. This is why it ignites and burns like a candle. The ancient Polynesians brought this tree to the Hawaiian Islands where it has become naturalized. The dried nuts were cracked open and the seeds were skewered onto the midrib of a coconut frond (or slender bamboo stem) and set on fire. The Polynesians used them for candles that burned for about 45 minutes. Hawaiians also extracted the oil for many other uses: to shine and waterproof wooden bowls, to mix with charcoal to make black canoe paint, to burn as torches, and to burn in stone lamps for light. In the Hawaiian Islands candlenuts are known as "kukui nuts" and are polished and made into shiny dark brown or black bracelets and leis. Hard-shelled kukui nuts take such a brilliant luster that they resemble polished gemstones.

If you can't find candlenuts for purchase, it can be subtituted for raw brazil or macadamia nuts. Thanks to http://waynesword.palomar.edu/tungoil1.htm .

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I got this recipe from a cookbook "Salmon" by Diane Morgan. She was inspired by entr�e that she has had many times at the restaurant Saucebox, in Portland, Oregon.
She uses light soy sauce and golden brown sugar, both those ingredients mixed together can be subtituted for Indonesian sweet soy sauce aka kecap manis. You can buy it asian groceries, but if you live in Canada you can find that kecap manis at Superstore.

Category:		Barbecue & Grilling
Style:		Indonesian

Ingredients:
5 tablespoons unsalted butter (she uses 6 tablespoons)
� teaspoon red pepper falkes (you can put more if you like spicy taste)
2 cloves garlic (she uses 1 clove garlic), minced
� cup packed golden brown sugar } Combination of these ingredients can be subtituted
1 cup light soy sauce } for kecap manis aka Indonesian sweet soy sauce
3 tablespoons fresh lime juice
1 teaspoons cornstarch dissolved in 1 teaspoon water
300 grams salmon fillets
sea salt
ground pepper

Directions:
1. Preheat 400�F. In a small saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the red pepper flakes and garlic and stir until fragrant, about 1 minute. Add the sugar, soy sauce and lime juice, and bring to boil. Simmer, stirring frequently, until the sugar is dissolved and the mixture reduced slightly, about 3 minutes. Add the cornstarch mixture and boil until thick, about 1 minute. Set aside.

2. Have ready a large saut� pan and rimmed baking sheet. Sprinkle the salmon lightly with salt and pepper. Melt 2 tablespoons of the remaining butter over high heat. Swirl to coat pan and add the salmon. Sear the salmon until golden on one side, about 2 minutes. Turn and sear the other side, about 2 minutes longer. Transfer the salmon to the baking sheet and spoon the sauce over each fillet. Place in the oven and roast until the salmon is almost opaque throughout, about 5 minutes. Serve this with Grilled Asparagus.

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This dish isn't native to Indonesian culinary, but wonton is one of popular appetizers in Indonesia and it's influenced by Chinese culinary. If you go to Indonesia, it's so easy to find wonton soup or fried wonton.
Here, I made a different style of fried wonton, by adding 5 spice in the chicken mixture. 5 spice is translated as ngo hiang in bahasa Indonesia.

Category:		Appetizers & Snacks
Style:		Chinese

Ingredients:
� 2 boneless and skinless breast chicken
� 1-2 tsp 5-spice
� 1 tsp minced garlic
� salt and pepper as desired
� 1 tsp sesame oil
� � cup green onions, finely chopped
� 1 egg white, lightly beaten
� 1 pkg. (454g) wonton wrappers


Directions:
� Wash the chicken. Place chicken, garlic, 5 spice, pepper and salt in a hand blender bowl, then chop.
� Steam or stir fry the chicken mixture until done. Remove from heat.
� Combine the chicken mixture, sesame oil, egg white and green onion, stir well. When ready to stuff the 1/2 tsp or 1 tsp of the filling in the center of the first wonton skin. Dampen the edges with a little water. Fill and seal as you can see on the pic above. Continue until all wrappers are filled and sealed.
� Heat a wok or large frying pan until it is very hot. Add oil and when it is hot, add a few wontons and deep-fry for 3 minutes or until golden and crispy. Drain on paper towel. Continue to fry the wontons until they are all prepared.
� They can be made ahead and reheated in a 350*F. oven. Serve them with sweet chili sauce.

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The Javanese are an ethnic group native to the Indonesian island of Java. They were traditionally concentrated in the provinces of East Java, Central Java and Yogyakarta, but due to migration within Indonesia (as part of government transmigration programs or otherwise) there are now high populations of Javanese people in almost all the Indonesian provinces. (The province of West Java is home to the Sundanese, Indonesia's second largest ethnic group who are ethnically distinct from the Javanese).

Javanese culinary, especially Central Java and Yogyakarta, is popular for the sweetness. It's different with the Eastern Javanese, that is more spicy.
Here is one of popular Javanese style fried chicken, but in this recipe I made the grill version. Eat this chicken with the sambal (chili paste) and lalapan (raw vegetables).

In this recipe, it's added a special ingredient, coconut sugar. It's come from coconut palm. Don't get confused with palm sugar, which is come from the palmyra or sugar palm.
In bahasa Indonesia, coconut sugar is translated as Gula Jawa, gula means sugar and jawa can be translated as Java or Javanese.

Category:		Barbecue & Grilling
Style:		Indonesian

Ingredients:
1 whole chicken, cut into 4 pieces
3 cm galangal
2 Indonesian bay leaves
1 can (520 ml) coconut juice
1 tbsp ground coriander
1/4 - 1/2 tsp turmeric powdered
1 tsp tamarind

Puree:
3 cloves garlic
6 shallots
1 tsp salt
2-3 coconut sugar sliced

Directions:
1. Combine all ingredients in a large pot. Simmer the pot until the chicken tender and the water evaporates.
2. Grill/roast until brown. Serve with sambal, lalapan (raw vegetables) and steamed rice.

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You know how to make mousse, but have you ever made it from tofu. Before trying it, don't jump into conclusion. Just try it, then judge it.

What do you need to make this 10 minutes vegan chocolate mousse? Just semi-sweet chocolate chips and almond flavoured silken tofu. Soft tofu is softer than regular and acceptable for this recipe.

Important: Always buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.

Category:		Desserts
Style:		French
Servings:		2

Ingredients:
1 package (300 g) almond flavoured silken tofu
1 - 1 1/4 cup semi sweet chocolate chips
2 tsp pure almond/vanila extract (add this only if you use plain silken tofu or you want more flavour, I didn't add this)

Directions:

� In your food processor/hand blender, combine vanilla/almond extract and tofu. Whirl until the mixture is absolutely smooth, scraping the sides frequently.
� Melt the chocolate chip in a double boiler or microwave (on a very low power). Careful not to burn or boil the chocolate.
� Add the melted chocolate to the tofu and whirl until very well blended. When the chocolate hits the cold tofu, it will begin to solidify. This is okay because this is what gives you the tiny chocolate bits.
� Scrape down the sides and taste the mousse to determine if you want to add more sweetener or chocolate.
� Spoon the mousse into dessert glasses. Serve cold.

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I don't know where this recipe is native to (I meant which part of Indonesia), but as I remember several Javanese culinary use candlenuts as ingredient. In this recipe, green chili is supposed to be added, since I didn't have green chili in my fridge, I added bird chili instead.

I'm gonna post about candlenuts as soon as I have a chance to take a pic of candlenuts.

Category:		Meat & Seafood
Style:		Indonesian

Ingredients:
1 can chunk light tuna in water
5 champignon mushroom, cut into a half
4 cherry tomatoes, cut into a half *you can subtitute with other tomatoes instead*
2 shallots, sliced
1 small onion, sliced
4 garlic, grated
4 candlenuts, grated
1 tsp ground turmeric
1 tsp sambal oelek
3 bird chilies, angle cut
white/black ground pepper, salt and sugar as desired

Directions:

� In a pan, heat the oil at medium-high. Add garlic, turmeric, candlenuts and sambal oelek. Stir fry until fragrant.
� Add onion, shallot, and bird chili, stir evenly.
� Add mushroom, tuna, tomato, a small amount of water, stir.
� Add salt, pepper and sugar to season. Bring to a boil. Remove from heat. Serve with steamed rice.

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Why I said Indonesian style, because we grill the corn and brush with "saus sambal". Saus sambal means chili sauce, there are several popular brands for Indonesian saus sambal, such ABC and Indofood. Since I'm in Canada I only find those two brands for purchase in Winnipeg.

Category:		Barbecue & Grilling
Style:		Indonesian

Ingredients:
fresh corns
margarine or butter
Indonesian chili sauce

Directions:
Grill the corn and brush with margarine and hot sauce. Serve.

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I was craving for this gulai, since I saw my friend post on multiply. He posted the restaurant reviews, Rumah Makan Padang (translated as Padang Style Restaurant) and Rumah Makan Khas Aceh (translated as Aceh Style Restaurant). To make a good Sumatra style gulai, you will need some ingredients which are not easy to find in Canada, such as turmeric leaf, mangkokan leaf (I haven't found the English translation for this leaf), asam kandis, asam gelugur and/or asam sunti. Lucky me I can find the Indonesian intant seasoning "Munik" of head fish curry and also the frozen bilimbi here to subtitute asam sunti.

Next time, I may make this gulai from scratch, I should wait for summer to plant turmeric to get the leaves and dry up the bilimbi to get asam sunti.

Category:		Soups & Stews
Style:		Indonesian

Ingredients:
350 g red snapper, clean and cut the fish into serving size slices or as desired
1/2 sachet of fish head in curry instant seasoning "Munik"
2-3 bilimbis, cut in half
sambal oelek, as desired (if you like hot spicy taste, add more)
Directions:

• Put all ingredients in a pan; bring them to a boil in medium heat for 40 minutes or more. Serve with rice.
• If you want to remove the unwanted residue spices, do that at minute 30 and simmer them until the next 10 minutes.
  

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Another recipe from West Sumatra culinary. It's called balado ikan tenggiri and it can be translated as mackerel in tangy chili sauce. Since I can't find a kind of tenggiri/ king mackerel (another name of king fish) like in Indonesia for purchase here, I used pacific mackerel (Scomber japonicus) instead.

Category:		Fish and Shellfish
Style:		Indonesian

Ingredients:
1 pacific mackerel, cut into serving pieces
3 dried lime leaves (nova's recipe: 2 fresh lime leaves)
2 lemon grasses, bruised
vegetable oil
4 tbsp sambal oelek (nova's recipe: 50 gr pureed chilli)
2 cm jahe, parut // 2 cm ginger, grated
1 tsp ground turmeric (nova's recipe: 2 cm fresh turmeric)
1 tsp ground galangal (nova's recipe: 2 cm fresh galangal)
lime juice as desired (remember sambal oelek has a little bit sour flavour, don't bother if you don't want to add lime juice)

Puree:
8 shallots
3 cloves garlic

Directions:

• Marinate the fish with salt and lime juice for 15 minutes.
• Heat oil in large skillet over medium heat. Fry the fish until golden brown, remove from the pan and set a side.
• Remove some oil from the skillet and remain about 3 tbsp oil. Add shallot and garlic stir fry until fragrant, add sambal oelek, lime leaves, lemon grass, turmeric, ginger and galangal. Cook until all the spices are done. Rduce heat to low, add lime juice, stir evenly, and add fried fish, cook until the fish covered up by the spices. Remove from the heat and serve with steamed rice

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Fish and shellfish are always be my favourite. I grew up in a city near the sea, back to my childhood, we always had fish or shellfish for our daily food. It made me a bit difficult to survive when I had to move to another city which is not closed to the sea and also fish and shellfish are more expensive there than in our hometown.

Kerang Hijau Saus Padang, it's translated as Mussles in Padang Style Sauce or Mussels in Hot and Spicy Sauce. Padang is the capital city of West Sumatra province in Indonesia and very popular with its hot and spicy food, that is why that hot and spicy sauce is a name after Padang.

Category:		Fish and Shellfish
Style:		Indonesian

Ingredients:
500 grams mussels in shell, scrubbed clean and beards removed water for boiling the mussels
2 tbsp vegetable oil
2 cm gingerroot, minced
1 can diced pineapple, blended 1 tbsp fresh lime/lemon juice/vinegar
4 tbsp ketchup
3 tbsp hot sauce (or put as much as desired), you can use sriracha, ABC/Indofood chili sauce or sambal oelek as well)
sugar and salt as desired

Spices (grind)
5 bird chili (you can put as less/much as desired)
6 shallots
3 cloves garlic

Directions:

• Bring the mussels to a boil and boil them until the shells open, and drain. Remove and discard the top shell of each mussel.
• In a large skillet or saucepan, heat the oil over medium-high heat. Add the ginger and ground spice and saute over moderate heat, stirring often until fragrant. Add ketchup, hot sauce, and sugar (if you need it).
• Add the water, mussels and salt as desired, cook until all is done and doesn�t have fishy smell. Add pineapple and lemon juice/vinegar, stir. Bring to a boil and let the sauce thicken.

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This recipe is modified from "Tandoori Salmon with Lime and Coconut Butter Sauce" of Trish Magwood on Party Dish, Foodnetwork Canada. I subtituted coconut milk and 35% cream with yoghurt.

Category:		Barbecue & Grilling
Style:		Indian

Ingredients:
2 cod fillets

Marinade
* 1 tbsp tandoori powder
* 1 tsp cup fresh lime juice
* 1 tsp cilantro, chopped
* 1 tsp cup canola oil
* 1 tsp each minced garlic, shallots and ginger

Lime Yoghurt Butter Sauce
* 1 tbsp fresh lime juice
* 4 tbsp balkan style plain yoghurt (you can use other kinds of plain yoghurt)
* 4 tbsp cold, unsalted butter, cubed
* chopped green onion
* salt, ground black pepper and honey to season

Directions:
Tandoori Cod

• Preheat oven: 400 degrees F (200 C)
  
• Pat salmon dry. Place in non-reactive dish and set aside.
• In a medium bowl, mix together tandoori powder, fresh lime juice, cilantro, canola oil, garlic, shallots and ginger. Pour marinade over cod, covering completely. Marinate in the refrigerator for 3 hours or more.
• Remove filets from marinade and gently scrape off excess. Reserve leftover marinade.
• Lightly oil a grill or grill pan. Grill cod filets so that they are marked in a criss-cross fashion.
• Brush filets with reserved marinade, and transfer to a baking sheet. Bake at 400 degress F (200 C) 4-5 minutes to desired doneness.
  

Lime Yoghurt Butter Sauce

• Bring lime juice and yoghurt to a simmer.
  
• Whisk in cold butter.
  
• Season with honey, black pepper, green onions and salt.

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I brought few cookbooks from Indonesia, some of them have other asian recipes. I was so tempting to try one of the recipes. Of course, the recipe is in bahasa Indonesia. Here, I translated it for you. To read this recipe in bahasa Indonesia, please visit here.

Category:		Rice and Pasta
Style:		Thai
Servings:		2-3

Ingredients: 2 dining plates cold steamed rice
1/4-1/2 tsp turmeric powder, dissolved in 1 tbsp water
1 tbsp slices of bird chili
75 gram boneless and skinless chicken, cut into 1cm cubes
150 gram shrimp + squid (I used Seafood Medley, which is mixed of squid, shrimp, cooked mussles dan cooked clams)
1 tbsp fish sauce
1 tsp water/broth
1/2 tsp sugar to season
3 shallots, chopped
3 cloves garlic, minced
12-13 gram thai basil (I subtituted with cilantro instead)

Directions:

• In a skillet, at medium high heat add oil, saute garlics, shallots and slices of bird chili until fragrant.
• Add chicken and seafood medley, stir evenly.
• Add turmeric mixture, turn to medium heat, cook until the liquid reduced.
• Add cold steamed rice, sugar, fish sauce, stir evenly. Cook until rice heated and add cilantro. Remove from the heat snd serve immediately.
  

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Another recipe of soups and stews. After Indonesian style, it�s time for Portuguese style. I got the recipe from Devi who lives in Portugal. Thanks Devi for the recipe and the instant seafood seasoning too. It's translated as Seafood Rice in English.

Category:		Soups & Stews
Style:		Portuguese

Ingredients:
500 g seafood (mussels, clams, shrimps, squid and baby octopuses)
1 cup rice (recommended short grain rice)
1 large onion, chopped
1 large tomato, chopped
2 bay leaves
2 cloves garlic, minced
300 ml apple juice/grape juice/white cranberry juice (original recipe uses white wine)
air // water
2 tbsp olive oil
1 cubes instant seafood seasoning
slices of chilies (optional, you can put cayenne pepper instead)

Directions:

• Precook 500 g seafood in apple juice. The seafood will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 600 ml.
• Heat olive oil in a large saucepan, add a chopped onion,cook gently, stirring, for 2 or 3 minutes. Add garlic and bay leaves, stir until fragrant.
  
• Add tomato and chili powder, stir. Add the cooking liquid from the seafood and bring it to the boil.
• Add rice and seafood seasoning, bring back to a boil, then reduce the heat to a low, put the lid of the saucepan. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, to make sure it is soft. The rice should still be quite damp. Add the seafood, stir and remove from heat. Serve.

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Sup Buntut is one of popular soups in Indonesia. I used to make it with Indonesia instant seasoning "Munik".

The original recipe uses beef oxtail, carrots, chinese celery leaves, potato, shallots, garlics, ground nutmeg, cloves, white/black pepper, salt, and sprinkle with slice of green onion and tomato. We, Indonesians love to eat this with steamed rice, emping nut crackers, add some chilli sauce (it's made from ground chillies) and don't forget to drizzle with lime juice over the soup.

Here, I made it from scratch and a bit different with the original recipe. I added ground star anise, cardamom, celery stalks. I omitted potato and celery leaves.

Category:		Soups & Stews
Style:		Indonesian

Ingredients:
600 g beef oxtail
2400 ml water to make broth
1 large carrot, cut into 3 cm length
3 celery stalks , cut into 3 cm length
4 shalots, sliced
cloves garlic, sliced
3-4 cloves
1 tsp cardamom
3/4 tsp ground nutmeg
1/4 tsp star anise powder
ground white/black pepper, salt and sugar as desired to season

Other Condiments
slice or dice of tomato
slice of green onions
emping nut crackers
chilli sauce

Directions:

• Cut oxtail into round shapes. In a large pot, add beef oxtail and water, bring to boil until the oxtail very tender. This method could take up to 4 hours of boiling time. If you want to reduce the cooking time, use a pressure cooker. Make sure that you have enough broth, If it's not enough, add more water into the pot. You can make the broth ahead so the next day you can discard the fat layer.
• Bring to the broth a boil. Meanwhile, saute slice of shallots and garlics until fragrant. Add the saute mixture to the oxtail broth.
• Add cardamom, cloves, star anise, nutmeg, black/white pepper and salt. Bring to a boil.
• Add carrot and celery stalks, bring to a boil again untill the vegetables done.
• Taste the soup, add a small amount of sugar instead of MSG.
• Remove from heat. Sprinkle with slice of green onion and dice/slice of tomato. Serve with steamed rice, emping nut crackers, chilli sauce and drizzle with lime juice over the soup.

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I grew up with japanese cartoon. One of my favourite was "Born To Cook". It was about a young guy who really wanted to be a chef. He had a cooking battle like Iron Chef. As I remember he cooked Japanese Style Curry, which is looked good. Back then, I didn't know how to make it and I didn't know where I could find the curry sauce ready-to-use, because Japanese ingredients weren't popular yet.
The first time I made this I put pinneaple, but in this recipe I used tomato instead. I also have my own way to eat this, I served over the noodle.

Category:		Soups & Stews
Style:		Japanese
Servings:		4

Ingredients:
225 g boneless and skinless chicken/meat/seafood/tofu (whichever you desire or combine them)
2 tbsp oil for stir fry
2 -3 cubes Glico curry sauce
1 medium carrot
1 medium onion
1 medium potato
2 - 3 cloves garlic, minced
option your favorit vegetables and fruits (I used tomato)
cayenne pepper as desired or omit it

Directions:

• Cut all ingredients into bite size pieces.
• In a large skillet, stir fry onion. Add all other ingredients and stir for few minutes.
• Add 2 cups (500 mlm) of water to the skillet and bring to boil. Cook in medium low heat with a lid for 30 minutes or until tender.
• Remove from heat and add Glico curry sauce (break into several pieces). Stir until completely melted. Cover and set aside for 10 minutes.
• Serve with rice, pasta/noodle or bread.
  

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I love seafood and this soup is perfect for cold days.

Category:

Soups & Stews

Ingredients:
200 g squid, cleaned, and cut as desired.
200 g shrimp, peel and devein shrimp, don't remove the tail and reserve the shell to make broth
5 crabsticks, cut into 3 cm lengths
tofu, divide into 6-8 cubes
100 g spinach (or caisim or bok choy)
1 green onion, cut into 1 cm lengths
1 litre shrimp broth (Combine reserved shrimp shells and heads, and a small amount of ginger sliced in large pot. Bring to boil. Reduce heat; simmer uncovered 20 minutes to blend flavors, stirring and skimming surface occasionally. It can be made 1 day ahead. Cover; chill.)
1 tsp cilantro, finely sliced
sugar to season
oil for stir fry

Spices
3 cloves garlic, grated
1/2 -1 tsp salt
1/2 tsp ground white pepper
1/4 tsp ground nutmeg

Directions:

• Heat the oil and stir fry the spices mixture until fragrant. Set aside.
• Bring the shrimp broth to simmer. Add the spice, tofu and squid, bring to boil. Season with sugar as desired.
• Remove from heat; add shrimp, crabsticks, green onion and spinach. Cover and let stand until shrimp are opaque, stirring once, about 2-3 minutes. Ready to serve.

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This is a reduced-sugar version of Portuguese Custard Tarts, and just as delicious. I didn't follow the UKTV food recipe as directed.

Category:		Baking
Style:		Portuguse
Servings:		10 tarts

Ingredients:
For the pastry 1 package frozen puff pastry, thawed 2-3 tbsp superfine sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 egg yolk, beaten

For the custard:
1 package (25 g) vegetarian custard powder
2 tbsp sugar (you can subtitute with honey)
grated zest of 1 orange
400 ml partly skimmed milk (1%)

Directions:

• Preheat the oven to 375F.
• Finely roll out the puff pastry. Sprinkle over the sugar, nutmeg and cinnamon .
• Fold up the pastry and roll out again. Form the pastry into a log shape.
• Finely slice the pastry into 10 thin round slices.
• Press the pastry slices into a greased 10-tartlet patty tin, pricking the base of each pastry case.
• Line each pastry case with greaseproof paper. Fill each case two-thirds full with baking beans. Bake for 8 minutes.
• Remove the greaseproof paper and baking beans. Brush the pastry cases with beaten egg and bake for a further 4-6 minutes at 350F. Cool the pastry cases on a wire rack.
• Meanwhile, make the custard. In a saucepan, combine custard powder, milk, sugar and orange zest. Cook, stirring constantly, until mixture thickens.
• Divide the custard among the pastry tart cases and set aside to cool.
• Drizzle the chocolate syrup over the custard tarts.

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Thanks to Dyann for the video. I wanted to turn out well, but stil I could not make as good as Dyann did. When I measured and cut, I had the doughs leftover, so I decided to make Marble Cookies.

Category:

Baking

Ingredients:
Vanilla Shortbread
12 tablespoons (1 1/2 sticks) of unsalted butter, softened
1/3 cup of granulated sugar
1 tablespoon of pure vanilla extract
1 large egg yolk
1 1/2 cups of all-purpose flour

Chocolate Shortbread
8 tablespoons (1 stick) of unsalted butter, softened
1/2 cup of granulated sugar
1 teaspoon of pure vanilla extract
1 large egg
1 1/2 cup of all-purpose flour
1/3 cup of Dutch processed cocoa powder (sifted after measuring)
1/2 teaspoon baking soda
1/8 teaspoon of table salt (not kosher)

Directions:
1. Making Doughs
Vanilla Shortbread Dough
Beat the butter using a mixer set on medium high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add egg yolk and blend in the vanilla. Combine the salt and flour and stir it into the butter mixture. Pat the vanilla dough into an 11-by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

Chocolate Shortbread Dough
Beat the butter using a mixer set on medium high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add egg yolkand blend in the vanilla.Beat the butter using a mixer set on medium high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add egg yolkand blend in the vanilla. In separate bowl, whisk together flour, baking soda and salt; stir one-third at a time into butter mixture, using hands if too stiff to stir. Pat the chocolate dough into an 11-by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

2. Make the checkerboards: Brush the vanilla dough with egg white and place the chocolate dough on top. Press gently and cut in half lengthwise. Brush one half with egg white and stack the remaining half on top, making certain the vanilla and chocolate doughs alternate. Cut the resulting stack in half lengthwise and set one stack aside. Slice one stack into thirds lengthwise and flip the middle stack over; lightly brush the sides with egg white and gently press together to form a checkerboard-patterned log. Cover with plastic wrap and chill until firm. Repeat with the remaining stack.

3. Bake the cookies: Heat oven to 350� F. Line baking pans with parchment paper. Slice a checkerboard log crosswise into 1/4-inch cookies. Place the cookies on the baking pans, 1 inch apart, until firm -- 12 to 15 minutes. Rotate pans once while baking. Cool completely on a rack. Cookies can be stored for up to 1 week in an airtight container.

If you still have no idea how these directions work, I suggest you to see the video.

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Martabak is one of Indonesian appetizers, which was influenced by Indian culinary. It's used to fill with beef, but my mom used to fill with tuna instead. Serve the martabak with dipping sauce. Some people in Indonesia like to eat it with cuko (spicy tamarind sauce) or acar (cucumber vinegar salad) or chillies.

Category:		Appetizers & Snacks
Style:		Indonesian

Ingredients:
3 spring roll wrapper (I used 215 mm x 215 mm wrappers)
1 can tuna
2 egg, beaten
4 green onions, finely sliced
2 clove garlic, grated/minced
1/2-1 tsp curry powder (I used curry madras powder)
sugar and salt as desired to season

Cuko//tamarind sauce
seedless tamarind
1 clove grated garlic
bird/red chillies
coconut sugar (I used brown sugar instead)
1 tsp dried shrimp
water

Directions:
Martabak
1. Combine tuna, egg, green onion, garlic, curry powder, sugar and salt.
2. Fill each spring rolls with ~ 2-3 tablespoon of the tuna mixture.
3. Fold the edges to make a rectangle shaped rolls.
4. Deep fried tuna wraps in oil, 2-3 minutes per side.
5. Serve with cuko

Cuko/Tamarid Sauce
1. Combine all ingredients, bring to boil on medium heat, stirring frequently.

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Satay is one of famous dish in Indonesia. The famous satay of Indonesia is Sate Ayam Madura. It's translated as Madura Style Chicken Satay. It's served with peanut sauce and sprinkle with shallot slices over the sauce. Here, I made another Indonesia style satay.

Category:		Barbeque & Grilling
Style:		Indonesian

Ingredients:
500 gr ground beef
1/2 tsp ground nutmeg
1/2 tsp ground coriander

1/2 tsp ground cumin
salt, ground black pepper and sugar to season
bamboo skewers

Puree
6 shallots
4 cloves garlic

Sambal Kecap
medium sweet soy sauce
shallot slices
bird chili slices
fresh lime juice or kaffir lime juice

Directions:
1. Combine all meatballs satay ingredients. Make small balls.
2. Soak bamboo skewers for 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.
3. Weave 4 to 5 meatballs onto each skewer. Grill until brown. serve with sambal kecap.

Sambal Kecap: combine all ingredients, stir and serve.

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As I previously stated on my first post, andaliman (Zanthoxylum acanthopodium DC) is native to North Sumatra. The plant grows wild in Tapanuli, North Sumatra. This andaliman also has a natural antioxidant source. It's part of the Rutacea family and close to a Szechwan pepper.

Andaliman is a small, green, round fruit. The dried fruit of andaliman has an aromatic odor that, for most species, can be described as lemon-like, with more or less pronounced warm. The taste is pungent and biting; it may take some time to develop, but in the end produces a strongly numbing, almost anesthetic feeling on the tongue.

As the Food Technology and Industry bulletin of Bogor Agriculture University stated, andaliman is a specialty spice. Using andaliman in batak culinary makes the food have a long life. It�s assumed that andaliman has an anti-microbial and antioxidant activity.Here, I post a pic of sambal Andaliman, which is translated as Andaliman Sambal.

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