Fried Bananas (Pisang Goreng)

There are many ways of cooking bananas in Indonesia. Here are two example, but you can also add coconut cream to the better or coat the cooked bananas with grated coconut.
Ingredients:

1 cup (125 g) rice flour or plain flour, sifted

1/3 cup (80 ml) water

1/3 cup (80 ml) coconut cream

¼ teaspoon salt

Oil, for deep-frying

8 small finger bananas, peeled and halved, or 4 regular bananas, peeled, halved and sliced lengthwise

Cooking Direction:

1. Place the flour in a mixing bowl. Make a well in the middle and add the water, coconut cream and salt. Using a wooden spoon or ballon whisk, gradually incorporate the flour into the liquid and whisk to make a smooth thick batter free of lumps, adding more flour or water needed.
2. Heat the oil in a wok or large saucepan until moderately hot. Dip the banana pieces into the oil a few at a time, and deep-fry over medium low heat for 5 to 10 minutes, turning occasionally, until golden brown and crispy. Remove from the heat and drain on paper towels. Transfer to a serving platter and serve with vanilla ice cream if desired.
3. Alternatively, prepare the batter as indicated and coat the banana pieces generously. Bring 6 cups (1 ½ liters) of water, 1 ¼ teaspoon salt and 1 pandanus leaf to a boil. Add the coated banana pieces, reduce the heat and boil over very low heat for about 5 minutes. Remove the banana pieces from water and drain, then coat with freshly grated coconut. Serve warm.

Baked Fish Recipe (Ikan Bandeng)

If you can get some large banana leaves to wrap the fish in, do so. They give a subtle and appetizing fragrance and look exotic when the dish is served at the table.

Ingredients :
1.5 kg Medium-size snapper or jewfish
1 Medium onion, chopped
2 cloves Garlic
1 teaspoon Finely chopped fresh ginger
2 tablespoons tamarind liquid
1 tablespoon Dark soy sauce
1 tablespoon Oil
1 teaspoon Sambal ulek, optional
1 teaspoon Salt
1 teaspoon Ground turmeric
3 tablespoons Finely chopped fresh coriander leaves
Banana leaves or foil for wrapping

Method :

* Wash fish and dry well with paper towel.
* Score the flesh diagonally on each side.
* Put onion, garlic, ginger, tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender container, cover and blend until smooth.
* Rub blended mixture well into the fish on both sides and put remaining mixture inside body cavity.
* Put fish on 2 or 3 large pieces of banana leaves in a baking dish, sprinkle with chopped coriander leaves and fold banana leaves over to enclose the fish.
* Secure with bamboo skewers.
* Bake in a moderate oven for 35-40 minutes or until fish is cooked.
* Oven temperature should be 170oC-190oC.
* When ready to serve, the flesh will look milky white and flake easily when tested with a fork.
* Replace banana leaves after testing, lift fish on to a serving plate and open banana leaves at the table.
* Serve hot.

Stir-Fried Vegetable(Sayur Tumis)

This recipe should be added into the easy 5 cook­book but I didn’t. It is easy to cook and you may replace the ingre­di­ents below to your favourite.
Ingre­di­ents :

1 tsp. crushed red pep­per
1 tsp. salt
1/2 tsp. sugar
1 bay leaf
1 tbsp. soy sauce
2 tbsp. peanut oil
1/4 c. shal­lot (1 or 2 whole shal­lots),
thinly sliced
2 cloves gar­lic, minced
2 c. green cab­bage, shred­ded
1 c. green beans, ends trimmed
1/2 c. green pep­per, chopped
1 c. car­rots (1 to 2 car­rots), thinly
sliced
How to Cook

* In a small bowl, com­bine crushed red pep­per, salt, sugar, bay leaf, and soy sauce. Set aside.
* Heat oil in a skil­let or wok over medium-high heat and add shal­lot and gar­lic. Stir-fry for 2 minutes.
* Add cab­bage, beans, green pep­per, car­rots, and the soy sauce mix­ture and stir-fry for about 6 min­utes. The veg­eta­bles should still be crunchy—be care­ful not to over­cook. Serve hot with rice.

Fried Rice (Nasi Goreng)

Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:
350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Kecap Manis
Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.