Spicy Lamb Curry (Tongseng)

Tongseng is a kind of Gulai or curry but using more hot and spicy herbs. The most difference is, unlike Gulai, Tongseng usually is using young lamb meat, not beef or chicken. And as a food specialty from Solo, Central Java - but you can also meet the vendor of Tongseng with gerobak in Jakarta - Tongseng usually is trade accompanied with satay and served with ketupat (rice stuffed in coconut leaves) or nasi (rice).

Ingredients:

1 kg young lamb meat

1/4 kg cabbage, sliced

2 tomatoes, sliced

180 ml coconut milk

1 sachet of instant bumbu gulai (Gulai or curry seasoning)

2 kaffir lime leaves (daun jeruk)

1 bruised lemongrass (daun sereh)

3 cloves of garlic, chopped

4 cloves of shallot, chopped

5 red pepper

2 teaspoon pepper powder

2 tablespoon soy sauce

1,5 l water

3 tablespoon of cooking oil

1 teaspoon salt

1 teaspoon sugar

How to make it:

1. Boiled water, put the lamb into.

2. Add seasoning instant bumbu gulai, leave for a while until it absorb perfectly to the flesh.

3. Add coconut milk, lemongrass and kaffir lime leaves.

4. Cooked the lamb until tenderly. Now we have a pan of gulai. Put a side.

5. Then, to make tongseng, stir fry shallot and garlic with cooking oil for a while. Put the gulai into it.

6. Add soy sauce, pepper powder, salt, sugar, red pepper, cabbage and tomato.

7. Serve warm with ketupat or nasi.

Buntil (Javanese Vegetable Rolls)

Buntil is a traditional Javanese cuisine, made from young cassava leaves with scraped coconut in it. It tastes so spicy, since the scraped coconut is seasoned with red pepper and other various spices. Its coconut milk broth makes Buntil is suitable served with Nasi (rice).

Ingredients:
100 gr young cassava leaves, boiled, drained
100 dried salty tiny sea fish (ikan teri)
300 gr young coconut, scraped
750 ml thin coconut milk
500 ml thick coconut milk
10 petai, sliced
1 bay leaf
2 kaffir lime leaves (daun jeruk)
4 red pepper, sliced (or used small chili/cabe rawit)
½ tsp salt

Spice, grind the following ingredients:
6 cloves of shallot
4 cloves of garlic
1 cm greater galingale
2 teaspoon coriander
6 red pepper
1 cm galingale
4 kaffir lime leaves (daun jeruk)
½ teaspoon prawn paste
1 teaspoon palm sugar

How to make it:

1. Mixed scraped coconut with ikan teri, petai and other grind spices.
2. Arrange 4-6 young cassava leaves, put 2 tablespoon of the batter on top of them, folded, wrapped and string tightly.
3. Put the wrapped of young cassava leaves in a pan, pour thin coconut milk, kaffir lime leaves, sliced red pepper, salt and cooked until the broth is less.
4. Add thick coconut milk, cooked until the spices absorb perfectly.
5. Served warm with Nasi.

Gadon (Steamed Chopped Meat in Banana Leaves)

Gadon is a traditional Javanese cuisine from Surakarta, Central Java, Indonesia. Gadon - or digado from Javanese language - means a dish that eaten alone without additional rice. But in fact, mostly people eat Gadon with nasi or rice. Actually, Gadon is similar with Pepes, which is using a kind of cooking method of steaming the ingredients (fish, chicken, tofu, or mushroom) wrapped in banana leaves until it becomes tender, then grilling the packets. But unlike the Pepes, Gadon is from chopped meat and it is not be grilled. Here the recipe:

Ingredients:
250 gr beef chopped meat
1 egg
2 bay leaves
2 kaffir lime leaves (daun jeruk), slice very thin
4 red pepper, slice
60 ml coconut milk
Banana leaves and palm leaf rib to wrap

Spice, grind the following ingredients:
¼ tsp coriander
4 cloves of shallot
3 cloves of garlic
½ tsp salt
½ tsp palm sugar

How to make it:

1. Put together beef chopped meat, coconut milk and egg.
2. Add grinding spices, bay leaves and kaffir lime leaves.
3. Put a table spoon of batter in banana leaves, put sliced of red pepper on top of it and wrapped. Pin with palm leaf rib.
4. Arrange in hot steamer, and steamed until cooked.
5. Serve warm with rice (nasi).

Oseng-oseng Buncis Kikil (Sweet Sauté String Bean with Kikil)

Oseng-oseng is very popular side dish (usually eat with nasi or rice) in Java, Indonesia. Oseng-oseng can be contained of vegetables combined with tempe or kikil. The taste of sweet from soy sauce blend with salty oyster sauce makes this dish very appetizing.

Ingredients:

¼ kg string bean, cut at an angle into small pieces (1½ cm)
½ kg kikil (part of ox foot), cut into small cubes (boiled tenderly)
¼ kg baby corn, cut at an angle into small pieces

Spices:

3 cloves of garlic, slice very thin
3 cloves of shallot, slice very thin
5 red pepper, slice
2 bay leaves
2 cm bruised galangal
1 tsp soy sauce
1 tsp oyster sauce (optional)
¼ tsp salt
2 tsp cooking oil
100 ml water

Procedure:

1. Stir fry garlic, shallot and red pepper with cooking oil.
2. After for a while, put galangal and bay leaves.
3. Then, put kikil, soy sauce, oyster sauce, water and salt.
4. Add string bean and baby corn. Wait until the vegetables cooked.
5. Served warm with rice.