Pecel "Indonesian Salad" from Jawa Timur

Pecel is typical Indonesian food originating from East Java which is made from boiled vegetables such as spinach, kale, sprouts, beans, basil, leaves turi, krai (a type of cucumber) or other vegetables served with watered pecel sauce. The main ingredient is pecel sauce roasted peanuts and cayenne pepper mixed with other ingredients such as kaffir lime leaves, onions, tamarind, pepper and salt.
 
Pecel often served with peanut peanut brittle, peanut brittle shrimp, anchovies, soy or rice plates. To be sure Pecel be very tasty when served with warm white rice plus a variety of fried foods such as tempeh, tofu, eggs, chicken or bowel.


Currently popularity pecel sauce is very remarkable, very easy to find sold-roadside edge even though large restaurant serves a variety of dishes pecel. Call it pecel chicken, catfish pecel, pecel overlap with typical local call Madiun, Blitar, Kediri, Ponorogo etc. It is not surprising variation pecel sauce was more we encounter. A stall has different pecel sauce recipe with point B.

So who has the most delicious pecel sauce recipe? Well, if pecel sauce delicious recipes you can make it yourself. Homemade pecel sauce would be more delicious because we can choose the best material, especially peanut land, including the level of maturity at the time of fry. Recipes have been nice, but the process is random result is also less tasty.

Ingredients
2 kg of Peanuts.

Ground Spices:

• seeds Powder.
• 10 cloves of garlic
• 10 seeds large Lombok. (discard seeds)
• small Lombok (usually seasoning pecel in three flavors: regular, medium spicy, spicy)
• 12 sheets of kaffir lime leaves.
• 300 grams of red sugar.
• 100 grams of white sugar.
• 2 teaspoons salt.
• 2 tablespoons of sour water.

HOW TO SPICE PECEL:

1. Roasted peanuts without oil, with a thick griddle or frying pan on the ground, until cooked or browned, then dispose of the epidermis, and coarse ground with a milling machine (can also use the manual milling machines), set aside.
2. Mash smooth and roasted without oil though more fragrant and long-lasting
3. Blend Powder, Garlic, Lombok large, kaffir lime leaves, (cayenne pepper if used),
4. Mix the brown sugar, white sugar, salt, and sour stir until blended.
5. Mix the spices and stir until smooth milled nut completely.
6. Then crushed or milled flat and re-order more oil out, it would be tasteful.
7. Seasoning pecel can be stored and ready for use at any time during not be expired.
8. If it is used to take a few tablespoons of hot water mixed with small amounts stir well, pour into a vegetable-vegetable pecel.

TIPS & TRICKS:

• Seasoning pecel that has become so worth trying if anyone was still not able to be added, for example, less sweet, less salty or less spicy.

To enjoy fresh spice pecel, we can only use the following technique
• kencur Puree, Garlic, Pepper, chili and lime leaves
• Enter and pestle fried peanuts
• Similarly Combine brown sugar, white sugar, salt and tamarind water and stir until blended
• Seasoning pecel ready for use

To enjoy the fruits of these recipes, we need some kind of vegetable stew or just brewed hot water, including:
• long beans, cut into pieces and boil
• Bean sprouts, remove the roots and wash with hot water
• Basil leaves, weeded then wash with hot water
• Spinach, weeded boiled
• Kale, weeded boiled
• Krai cucumber, cut into small squares or thin
• Cabbage, sliced and boiled

How to present pecel:
• Take a plate of rice, vegetables above procedures have been prepared
• Sprinkle with seasoning pecelnya
• Ready to be enjoyed with peanut brittle peanut

Ayam Lodho "Tulungagung Spicy Chicken Curry"

“Ayam Lodho” as a special dish made of chicken that is still young and cooked with spicy seasoning as a trademark. This dish taste really special. The taste of chicken broth blends perfectly with the delicious coconut milk. But can be a daily menu you can also serve it during Eid. “Ayam Lodho” is a rival of “Opor Ayam”, which is a kind of typical Chicken Curry East Java, especially the area around the Tulungagung.

Ingredients:

• 1 young chickens (1 pound) 
• 2 stalks lemongrass, crushed 
• 1/2 inch ginger, crushed 
• 2 lime leaves 
• 2 bay leaves 
• 2 teaspoons salt 
• 1 teaspoon brown sugar 
• 1 teaspoon pepper 
• 250 cc and 500 cc thick coconut milk diluted 1 old coconut 
• 2 tablespoons cooking oil for frying 

Ground Spices:

• 10 red onions 
• 4 cloves of garlic 
• 1 teaspoon coriander 
• 1/2 teaspoon cumin 
• 5 pieces of cayenne pepper 
• 2 red chilies 
• 2 inch turmeric 
• 1 inch ginger 
• 1 inch Kaempferia galanga L 
• 1 inch galangal 

Directions:

1. Slice the chicken from the front of the chest down, then spread wide open cock up. 
2. Grilled chicken on a fire while turning occasionally until a yellow-brown 
3. Heat the oil. Saute ground spices, lemongrass, ginger, and lime leaves until fragrant Add thin coconut milk into a stir. Bring to a boil. 
4. Put roast chicken with a stir and add the bay leaves, salt, pepper and brown sugar Continue cooking over low heat until boiling. 
5. We can also add cayenne pepper and red pepper to taste during boiling. 
6. Add thick coconut milk. Continue cooking over low heat until the sauce becomes very viscous 
7. This dish should be stored overnight and reheated the next day, because the more pervasive the more delicious marinade to serve.

Opor Ayam “Indonesian Chicken Curry”

"Opor Ayam" is a special chicken meat dishes with coconut milk is very popular in all parts of Indonesia, especially on such a special moment feast. "Opor Ayam" claimed to come from Central Java. Made of raw chicken combined with coconut milk and spices spice native to Indonesia and brown sugar (gula bathok) that makes the characteristic, making this “Opor Ayam” has a special taste of Indonesian cuisine. In Javanese tradition, Eid is usually made festive with making “Lontong” and “Ketupat” served with “Opor Ayam”

To make “Opor Ayam” itself, is actually not so difficult. common problem when cooking “Opor Ayam”, coconut milk is usually broken, or the chicken is less soft or hard. well to make a delicious “Opor Ayam”, padded with a special flavor, you can learn how to make “Opor Ayam” with a simple recipe here.

Ingredients:

• 1 chicken (2 – 4 pound), try the type of Native Chicken, not chicken boiler because the meat is tasty and healthy
• 1 stalk lemongrass, crushed
• 1 inch galangal, crushed
• 2 lime leaves cooking oil, for frying
• 1 teaspoon brown sugar or granulated sugar
• tamarind, dissolved in a little hot water
• liquid coconut milk, 3 cups (750cc)
• thick coconut milk (the first juice) 1 cup

Ground spices: 

• 10 shallots
• 4 cloves of garlic
• 3 point pecans, roasted / fried
• 1 inch ginger
• 1 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1 teaspoon salt, or to
• 1 teaspoon pepper
• 1/2 inch turmeric

Directions:

1. Clean the chicken and cut according to taste 
2. Saute ground spices and enter lemongrass, galangal and lime leaves until fragrant. 
3. Enter the chicken pieces and stir until the meat changes color. 
4. Pour liquid coconut milk, add the brown sugar, and cook until chicken is cooked. Use medium heat so as not to break the coconut milk 
5. Pour the coconut milk and tamarind water, try the taste. 
6. Bring to a boil again, until the sauce greasy. Serve with a sprinkling of fried onions on top.

Delicious "Opor Ayam" is ready to eat.