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Satay Spice Blend
Satays are miniature Indonesian kebabs. Marinate cubes of beef, fish, shrimp, chicken, lamb or pork in ketjap manis (a sweet soy sauce), garlic, tamarind or lime juice and ground Satay Spices. Then simply barbecue the skewers and serve with peanut sauce. The lemony piquant flavor of Satay Spice Blend are also ideal for fish soups, sautéed shrimps, roast duck or corn and shrimp fritters.
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Indonesian Street Food ???????? NASI GORENG RECIPE - Fried Rice!! | Street Food at Home Ep. 3
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Street Food at Home - Nasi Goreng - Indonesian street food style fried rice recipe, with extra chili sambal and extra petai (stink beans) - this is one of my favorite types of fried rice in the world. #IndonesianFood #nasigoreng #streetfood
I’ve taken quite a few trips to Indonesia, and I love the people, the food, and the diversity of the islands. Back in 2016, my wife Ying and I spent a couple weeks in Jakarta, Indonesia. While I tried lots of amazing food, one of the stalls I loved, which was right below the condo where we were staying, served nasi goreng petai - stink beans fried rice. On some nights when we didn’t have other filming plans, I would go downstairs to get a plate, and it was perfect. Fried rice + stink beans - for me it’s about as comfort food as possible.
Ok, let’s get started on this Indonesian street food recipe, but remember that this recipe is very customizable, and the only real way to make it is to taste test it and make it they way you like it.
For the pickle:
2 cucumbers
½ large carrot
20 - 40 small birds eye chilies
2 - 3 tbsp sugar
2 - 3 tbsp white vinegar
½ tsp salt
For the sambal
5 - 20 hot chilies (in Thailand I used Karen chilies)
3 cloves garlic
1 small shallot
½ tsp salt
For the crispy shallots:
Shallots
Salt
Oil for frying
Emping (melinjo crackers) if you can get them, or shrimp crackers
200 grams - 300 grams - Day old rice
2 eggs per plate
2 stalks stink beans, or a handful
½ tsp pepper
½ tbsp soy sauce (to taste)
1 tbsp kecap manis (sweet dark soy sauce)
METHOD:
Chop and mix all the ingredients for the pickle. Adjust vinegar, sugar, and salt to taste. Let it sit, and the juices will start to come.
Peel the shallots, and slice finely. Mix in a bowl with salt, and massage as much of the shallot juice out as possible. They will fry more crispy the drier they are. Deep fry in oil for a few minutes until golden brown and crispy.
If you have emping or shrimp chips, quickly deep fry them.
Add some oil to your wok, heat, and fry a couple of eggs - set aside to drain.
For the nasi goreng, start with the fresh sambal. Pound chilies, garlic, shallots, and salt until coarse and the oils come out.
Add about 2 - 3 tbsp oil to your wok and wait for it to heat. Begin by frying the sambal curry paste you just pounded - fry until fragrant. Then add your stink beans and mix and fry for about a minute. Crack in an egg on the side, let it sizzle for a few seconds before scrambling it, and mixing it into the sambal mixture. When the egg is scrambled, add in your rice. Mix continuously on medium heat, making sure you really break apart each grain of rice. Season with soy sauce and kecap manis, and some pepper. Stir fry until each grain of rice is individual and coated in the soy sauces.
Serve on a plate, fried egg on top, crackers on the side, cucumber and tomato for garnish, and pickle on the side. Enjoy!
Thank you for watching and hope you’re having a fantastic day!
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Petjel Recipe Javanese Salad Dish Fresh Vegetables with Peanut Sambal [ASMR]
Petjel Recipe Javanese Salad Dish Fresh Vegetables with Peanut Sambal
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Peanut gravy, basil sauce, chilli paste and also a lot more.
Check out the Best Indonesian Restaurant in Queens NYC's complete footage here by Indo AS
In Java, nasi campur is often called nasi rames, as well as vast variants are available throughout the island. One meal that usually located in a Javanese nasi campur is fried noodle. The mix known as nasi rames is a recipe created in West Java throughout World War II by the Indo (Eurasian) cook Truus van der Capellen, that ran the Bandung soup cooking areas during (and also after) the Japanese occupation. Later on she opened up a dining establishment in the Netherlands as well as made the recipe just as popular there.
In Yogyakarta a Javanese variation of nasi campur is called nasi ingkung, which include a whole prepared chicken meal called ayam ingkung, urapan kasultan, perkedel, empal gapit, sate tusuk jiwo and also tumpeng rice.
Some people that reside in Jakarta as well as individual significant cities with considerable Chinese population location utilize the term nasi campur freely to refer to Chinese Indonesian's Nasi Campur Tionghoa [6] (i.e., Chinese Style Nasi Campur), a meal of rice with a selection of barbecued meats, such as char siew, crispy roast pork, wonderful pork sausage and pork satay. This recipe is typically served with basic Chinese chicken soup or sayur asin, an Indonesian clear broth of pork bones with fermented mustard eco-friendlies. Nonetheless, a name for a comparable dish does not already exist in Mainland China, Singapore, Malaysia, or even most other areas of Indonesia outside of Jakarta.
SATAY
Satay, or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce peanut sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with kecap manis – a sweet soy sauce, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.
Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.
This is our version of Malaysian chicken satay.
Ingredients and procedure:
½ Kilo Chicken breast (cube)
1 small onion
3 cloves Garlic
2 stalks Lemongrass (white part only)
2 tsp. Turmeric powder
2 tsp. Chili powder
1 tsp. coriander powder
½ tbsp. Salt
2 tbsp. white Sugar
3 tbsp. cooking Oil
Peanut sauce recipe:
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