Spicy Shrimp Satay (Sate)- Indonesia Food Recipes

Sate or Satay or Satay, for this original food from Indonesia, now I write the recipes for you hope you’ll like it and enjoyed. Browse this blog to get more info about sate.

Ingredient:
Serves 10
30 big head shrimp
2 lemon juice
20 shallots
5 gloves garlic
10 red chilies
2 sliced ginger
4 sliced turmeric
4 lemon leaves
4 tbsp ketchup and tomato sauce
Salt and sugar
Skewers
Preparation:
1.Cover the shrimp with lemon juice and salt. Put it away in the refrigerator for 1 hour. Stick the shrimp with the skewer.
2.Ground all the ingredients then stir fry in oil until it is aromatized. Add in the shrimp with the skewers. Stir for a while until it turns color.
3. Grill / Burn the shrimp until it is cooked.

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Layer Cakes Recipes, Rice Flour Indonesia Cakes

Just look at the image, you’ll see cakes in layers form. This Indonesia cakes has been my favorite cakes since child. I usually eat it with peel one by one of the layer. So tasty. Here the cakes recipe:

Ingredient :

Serves 20

1 litter coconut milk

salt

3 pandan leafs

270 gram rice flour

100 gram corn starch

300 gram granulated sugar

Food color red and green

Preparation :

1. Cook coconut milk with salt and pandan leaf. After it boiled, take out and let it cool.
2. Mix rice flour, corn starch, and granulated sugar. Pour coconut milk little by little while stir continuously.
3. Split the dough into 3 parts. Leave the first part without color. The other colored into red and green.
4. Take out a tray size 18 cm. layer with plastic and cover with oil. Pour the white dough on the base of the tray and stem for 10 minutes.
5. Pour the red dough and stem for 10 minutes, and so on with the green dough and the rest of the dough.

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Kare Ayam ( Chicken Curry )

Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar

Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt



Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat

Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped

Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)
stir well, ready to serve.

Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce

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