Exclusive Indonesian recipes from Four Points by Sheraton; brought to you by Chef Anto Dwinmanto
Soto Betawi
(Indonesian Soup)
Ingredients:
2 kg Beef 150 gr Garlic
80 gr Shallot/Red onion
10 gr Coriander powder
35 gr Galangal
3 stick Lemongrass
2 pcs Bay leaves
30 gr Ginger 10 gr Nutmeg 10 gr Cinnamon
5 gr Clove
5 gr Cumin
500 ml Fresh milk
700 ml Coconut milk
3 L Water
30 gr Salt
10 gr Pepper
30 gr Seasoning
Condiments:
350 gr Sliced fried potato
300 gr Cubed tomato
300 gr Sliced lime
150 gr Sliced spring onion
300 ml Sweet soy sauce
200 gr Sambhal
Cooking method:
Boil the beef until it becomes soft and use the stock from the beef.
Take out the beef and cut it into cubes. Then fry the beef
Blend garlic, shallot/red onion, coriander powder and then sautee with galangal, lemon grass, bay leave, ginger, nutmeg, cinnamon, clove, cumin until cooked and the smell comes out.
Boil the stock with all ingredients and then put coconut milk , fresh milk, salt, pepper and seasoning. Boil and then simmer.
Serve in a cup with soup, cube fried beef and all the condiments.
Rendang Daging
(Idonesian beef stew with rendang sauce)
Ingredients:
2 kg Beef
250 gr Garlic
150 gr Shallot/Red onion
150 gr Candlenut
75 gr Coriander
600 ml Coconut milk
350 gr Blended red chilli 50 gr Fresh turmeric
100 gr Galangal
3 stick Lemongrass
30 ml Tamarind stock
50 gr Ginger
100 ml Oil
25 gr Salt
10 gr Pepper
25 gr Seasoning
Cooking method:
Blend the garlic, shallot/red onion, candlenut, coriander, fresh turmeric, and red chilli. Then saute with galangal, lemongrass, ginger, until cooked and the smell comes out. Then put some water and beef cut to rectangle size along with coconut milk. Cook at a simmer until the beef is soft.
Put salt, pepper and seasoning, then cooked until rendang sauce becames thick and red brown in colour.
Beef Batokok
(Beef fried with spicy sauce)
Ingredients:
2 kg Beef
200 gr Garlic
150 gr Shallot/red onion
50 Gr Fresh turmeric
100 gr Galangal
4 pcs Lime leaves
50 ml Tamarind stock
350 gr Blended red chilli
50 gr Brown sugar
150 ml Coconut milk
100 ml Oil
30 gr Salt
10 gr Pepper
25 gr Seasoning
Cooking method:
Blend garlic, shallot/red onion then sauteed together with galangal, lime leaves and bay leaves until cooked and the smells come out.
Boil the beef with all the ingredients. Then add the tamarind, stock, coconut milk, brown sugar, salt, pepper, and seasoning until beef is cooked and soft.
Fry the beef until it is a little bite dark in colour.
How to make spicy sauce/sambal:
Blend red chilli, garlic, shallot/red onion, turmeric and saute with galangal, lime leaves and bay leaf until cooked and the smell comes out. Then put salt, pepper, seasoning.
Mix up fried beef with spicy sauce/sambal.
Bebek Cabe ijo
(Fried duck with green chilli sambal/sauce)
Ingredients:
4 whole cut 10 pcs @whole Whole duck
200 gr Garlic
150 gr Shallot/red onion
75 gr Coriander powder
40 gr Ginger
80 gr Galangal
3 stick Lemongrass
7 pcs Lime leaves
50 gr Fresh turmeric
5 gr Cumin
5 gr Cardamom
250 ml Coconut milk
400 gr Blend green chilli
300 ml Oil
50 gr Salt
20 gr Pepper
50 grSeasoning
Cooking method:
Blend garlic, shallot/red onion, turmeric than saute together with galangal, lemongrass, lime leaves, ginger, coriander, cumin, cardamom until cooked and the smell comes out.
Boil the duck with all the ingredients except the green chilli, until the duck meat becomes soft (it will take 1 and half hours).
How to make green chilli sambal:
Blend green chilli but don’t blend too smooth.
Saute the blended green chilli with galangal, lemongrass, lime leaves and put the salt, pepper and seasoning.
Fry the duck until crispy than mixed with green chilli sambal.
Iga Bakar
(Grilled Ribs with Indonesian BBQ sauce)
Ingredients:
6 kg Ribs
250 kg Garlic
100 gr Shallot/red onion
50 gr Coriander
70 gr Ginger
70 gr Galangal
4 stick Lemongrass
3 pcs Bay leaves
7 gr Cumin
5 gr Cardamom
5 gr Clove
7 gr Cinnamon
5 gr Nutmeg
300 ml Sweet soy sauce
100 ml Oil
70 gr Salt
20 gr Pepper
70 gr Seasoning
Cooking method:
Saute all the ingredients without the sweet soy sauce.
Boil the ribs with all the ingredient until the ribs become soft (it will be take 3 and half hours)
Grill the ribs with Indonesian BBQ sauce.
How to make Indonesian BBQ sauce:
Blend garlic, shallot/red onion, turmeric, and sauté with galangal and lime leaves, until cooked, then add sweet soy sauce and mix together.
Daging Balado
(Beef stew with Indonesian Balado Spicy Sauce )
Ingredient:
4 kg Beef
150 gr Garlic
100 gr Shallot/red onion
35 gr Fresh turmeric
40 gr Galangal
3 stick Lemongrass
3 pcs Lime leaves
2 pcs Bay leaves
30 ml Tamarind stock
350 gr Blend red chilli
150 ml Oil
30 gr Salt
10 gr Pepper
25 gr Seasoning
Cooking method:
Boil the beef after cutting it to rectangle cut size until soft.
Blend garlic, shallot/red onion, fresh turmeric, and saute with galangal, lemongrass, lime leaves, bay leaves until cooked and the smell comes out.
Stir fried beef together with all the ingredients and simmer until cooked. Sauce will become thick and a little bit dry.