BAHAN :
100 gram mayonnaise
4 sendok makan saos sambal atau saos tomat
1 sendok makan paprika bubuk
1 sendok makan biji merica hijau, tumbuk kasar
1 sendok makan bawang merah, cincang halus
2 telur rebus, cincang
CARA MEMBUAT THOUSAND ISLAND :
1. Campur semua bahan. Aduk rata dengan whisk.

Kombu adalah bahan dasar untuk membuat dashi/kaldu. Kombu merupakan sejenis ganggang laut yang bisa

didapatkan di swalayan bagian makanan Jepang dan dijual dalam bentuk kering.

Di Jepang, kombu dipakai sebagai bahan dasar kaldu yang disebut dashi, dimasak bersama sayur-sayuran dan

daging, atau diproses menjadi makanan olahan sebagai lauk bersama nasi.

Dashi kombu adalah kaldu bening yang diambil dari kombu. Kombu didiamkan di dalam panci yang berisi air,

dimasak hingga mendidih, diangkat, dan air rebusannya siap digunakan.

Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia. Indonesian cuisine is as diverse as Indonesian culture, and has taken on culinary influences from many sources. It varies by region and is based on Chinese, European, Middle Eastern, and Indian precedents.

Indonesian Cuisine

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Indonesia’s indigenous techniques and ingredients, at least in the Malay World parts, are influenced by India, the Middle East, China and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of Indonesia.

Indonesian island of Maluku is famed as "the Spice Island" also gave contribution on the introduction of native spices to Indonesian and global cuisine.The 'typical' Indonesian meal might be described as being based on rice, with several savoury side dishes of vegetable, fish or meat or poultry, accompanied by chilli-hot condiment or sambal, with peanuts, crackers (krupuk) or fried shallots to provide a crunchy contrast. While such a description might be valid for much of Java, Sumatra and Bali, in other areas of the archipelago, the staple might be sago, cassava or maize.

Chicken Satay

The most popular dishes that originated in Indonesia are common across most of Asia. Popular Indonesian dishes such as satay, beef rendang, and sambals also favoured in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempeh, are also very popular. In fact, tempeh is an adaptation of tofu to the tropical climates of Indonesia.

Rice

Rice is the main food of millions of Indonesians, is far more than just a staple food. The plant is perceived to have a soul or spirit and is therefore subject to many ritual observances during growth and harvesting.

Although there are dozens of varieties of rice in Indonesia, the most common fall into two basic categories: long-grain po

Nasi Putih

lished white rice and glutinous rice. The former is eaten as staple, while glutinous rice is used to make dessert, cakes and snacks. Glutinous or sticky rice (ketan or pulot) is either white or purplish-black (ketan hitam), with a wonderful nutty flavour.

Rice is most often eaten as plain rice (nasi putih) with just a few protein and vegetable dishes as side dishes. It is also served, however, as ketupat (rice steamed in woven packets of coconut fronds), lontong (rice steamed in banana leaves), intip (rice crackers), desserts, noodles, brem (rice wine), and nasi goreng (fried rice).

Meal Times

Enjoy the meal with family

In western and central Indonesia, the main meal is usually cooked in the late morning, and consumed around midday. In many families there is no set meal time where all members are expected to attend. For this reason, most of the dishes are made such that they can last and remain edible even if left on the table at room temperature for many hours. The same dishes are then re-heated for the final meal in the evening.

Most meals are built around a cone-shaped pile of long-grain, highly polished rice. A meal may include a soup, salad (or more commonly sauteed vegetables with garlic), and another main dish. Whatever the meal, it is accompanied by at least one, and often several relishes that are called sambals. In eastern Indonesia, where the natives are more influenced by Pacific islander cultures such as on the island of Papua and Timor, the meals can be centred on other sources of carbohydrates such as sago and/or grain.

Tempeh, or tempe in Javanese, is an inovative creation food of Javanese people that made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempe is made from soybeans, but tempe is a whole soybean product with different nutritional characteristics and textural qualities.

Tempe's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fibre and vitamins. Tempe is very nutritive and contains many health ingredients. It has many health benefits such as strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Soya has actually been shown to contain nutrients that have a positive effect on both cholesterol and the potential cancer creating toxins in our bodies. Tempe maintains all the fibre of the beans and gains some digestive benefits from the enzymes created during the fermentation process.

Because of its nutritional value, tempe is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before Westerners found and realized its rich nutritional value, tempe was referred to as “Javanese meat.”

The problem if you live abroad like me is the lack of people selling it. And the only way to have Tempe in your dining table is by making it by yourself.

Making tempe is easy, but there are some issues that could make your effort failure, especially if you live in 4 seasons country. The basic problems are such as the unstable temperature, cleanness, wrong measurement of tempe starter (ragi tempe).Fortunately after few times trial and error, now I always success make Tempe.

Here I explain step by step how to make tempe from 100% soy.

IMPORTANT NOTE:

The three important parameters in making Tempe are: 

1. moist or water content

2. Tempe starter (ragi tempe) or inoculum Tempe

3. Incubating temperatures

The moist or water content of substrate

Practically all seeds such as rice, beans, peas, oat, and others can be made Tempe. Each gives a different taste. Each takes a different period of time in boiling to get ready for inoculation. Soybeans, the main and most common stuff for Tempe takes 45 to 60 minutes, but most peas take fifteen to twenty minutes. After dehulling, soybeans need five to ten minutes of second boiling before being drained and spread drying on towels. Additional nuking and blowing are sometimes necessary. The difficult task is to gauge the dryness of the substrate. Too dry means slow or no growth of mycelium; too wet, however, results in myceliolysis and rotting Tempe. Fortunately, the margin of safety is wide enough.

Tempe starter (ragi tempe) or Inoculum Tempe

Using too much and insufficient amount of starter result in myceliolysis or rotting Tempe. The safest way is just following the recommendation of the makers of the starter. Using home made starter needs lots patience in trial and error.

Incubating temperatures

For the first ten hours, incubating at 31 to 33 C or 88 to 91 F is safe. For the next six hours, temperatures around 28 C or 82 F are good. As soon as the substrate starts generating its own heat (the temperature inside the incubator begins to rise) or some condensation starts, the heating source should be removed. Rhizopus keeps on growing at temperatures below 20 C or 64 F, but it grows at slower pace.  Generally, Tempe matures in 24 to 30 hours.

The speed of fermentation is determined by incubation temperature. Incubation temperatures above 40 degrees C and above 25 degrees C will not produce good Tempe. A temperature of 37 - 38 degrees C will produce Tempe within 22h; a temperature of 28-30 degrees C will take up to 48 h to produce Tempe.

 

Here are the steps to make homemade Tempe. Good luck! :

Ingredients: 500 g whole dry soybeans and 1/4 teaspoon Tempeh Starter (ragi tempe)

Step 1: Cleaning and Soaking Soybeans
Clean the soybeans with clean water. Then soak the soybeans in water for 8 hours or over the night.

   

Step 2: Cracking the soybeans

 

After 8 hours or over the night, time to separate the soybeans from its skin. If you use whole soybeans you should split them by squeezing them with a kneading motion. Stir gently causing the hulls to rise to the surface, and then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.

        

Step 3: Cooking the soybeans

Put the beans in a cooking pot with water over the soybeans and cook for 30 min. When it's cooking and foam gather, remove it with clean ladle.

        

Step 4: Drying the Soybeans

After 30 minutes, drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.

 

Step 5: Cooling off the soybeans

Move the dry beans into some wide place (ex. tray pan for baking) to cool off, leave it for sometime. During this process, avoid touching the beans with hands, use clean tool instead.

Step 6: Inoculating the soybeans with Tempe starter

 

When the soybeans is already dry and cold (but not too cold, is better), sprinkle it with 1/4 teaspoon of Tempe starter. Mix with a clean spoon for about 1 minute to distribute the Tempe starter evenly. It's very important to mix the Tempe starter very well: it reduces the risk for spoilage and the fermentation will be faster.

Step 7: Incubating the beans

Take 3 plastic bags (I use plastic bag size 18 X 25 cm with sealed).Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Then perforate them with holes at a distance of about 1 cm by using a clean satay skewer or a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter).This will allow the mould to breathe.

   

Step 8: Storing the beans

 

Place the packed beans in an incubator at 30°C or at a warm place for about 36-48 hours which the Tempe fermentation takes place. I put them on the top of oven tray then store them on the top of my kitchen cupboard. The temperature in the house is about 28 C so I have to wrap the beans using a clean napkin/towel to make them warmer.Best temperature for Tempe is around 30 C. 

Step 9: Tempe is ready

After 36 hours the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece. Now you can cook your Tempe for some delicious dishes...

    

Step 10: cook the Tempe

Tempe can be cooked in different ways. Simple way to enjoy it just marinates with salt and garlic then fried it.

Mirin adalah bumbu dapur untuk masakan Jepang berupa minuman beralkohol berwarna kuning, berasa manis,

mengandung gula sebanyak 40-50% dan alkohol sekitar 14%. Mirin digunakan pada masakan Jepang yang diolah

dengan cara nimono (merebus dengan kecap asin dan dashi) dan campuran untuk berbagai macam saus, seperti saus untuk kebayaki (tare), saus untuk soba (soba-tsuyu), saus untuk tempura (tentsuyu), dan saus teriyaki.

Kandungan alkohol pada mirin dapat menghilangkan rasa amis pada ikan dan mengurangi risiko hancur pada

bahan makanan yang dimasak. Kandungan gula pada mirin digunakan untuk menambah rasa manis pada bahan makanan,

membuat mengkilat bahan makanan yang dimasak, apalagi bila ditambahkan dengan teriyaki sehingga menambah harum masakan.

Indonesian food cooking methods are prepared in a various ways: shallow or deep fried, grilled over hot coals, simmered, steamed and even in remote areas of Irian Jaya – baked in an earth ove

n as in Polynesia. However, there one important basic that you need to know how to prepare. It is how to prepare what is called the basic spice paste or bumbu used to season so

many dishes. Indonesians cook use a grinding stone, ingredients are peeled, sliced or chopped into small pieces so it would be easier to grind.

If you are using a blender or food processor, the order of processing the spices is much the same as for grinding stone, but you will probably need to add some liquid to keep the blades of the machine turning during the blending process. The liquid can be oil if the spice paste is to be fried or water if the spice paste is to be simmered in either coconut oil, stock or water. However, just add a little into it.

The order to be followed when grinding or processing spice paste ingredients :

First : hard items, such as dried spices, nuts and tough fibrous rhizomes or leaves such as galangal and lemon grass.

Second : softer rhizomes such as turmeric, ginger and fresh or dried chilies

Third : ingredients which are full of moisture such as shallots and garlic

Last : shrimp paste and tamarind juice, and process just to mix well

To cook Indonesian meals, the spice paste either need to be fried in oil or simmered in liquid. If it needs to be fried, just use a little bit of oil over low to moderate heat and fry, stirring well until it starts to smell fragrant. Usually takes only 2-3 minutes. Sometimes, pieces of meat and poultry are added to the paste and stir fried until these are well coated and the color has changed.

SAUS MERAH:

BAHAN :
- 1 buah bawang bombay yang besar cincang
- 2 buah bawang putih cincang
- 1 kaleng kornet yang besar (bisa diganti dengan daging cincang dalam jumlah sama)
- 75 gram jamur kancing kalengan, iris tipis
- 4 – 5 buah tomat ukuran besar, haluskan dengan blender
- 3 – 4 sendok makan saus tomat
- 2 sendok makan italian herbs (mixed herbs)
- 100 gram keju cheddar diparut
- 1 sendok teh garam (kalau pake kornet, cukup 1/2 sendok teh saja)
- 1 sendok teh gula pasir
- 1 sendok makan maizena, larutkan dengan 100 ml air
- 2 sendok makan minyak zaitun
- minyak goreng untuk menumis
CARA MEMBUAT MIX SAUCE LASAGNA :
1. Panaskan minyak goreng. Tumis bawang bombay dan bawang putih sampai harum.
2. Masukkan daging sapi giling/kornet, masak sampai agak matang.
3. Tambahkan irisan jamur. Diamkan sebentar. Lalu tambahkan tomat halus, saus, italian herbs, garam dan gula.
Aduk rata. Tambahkan keju, aduk rata.
4. Tambahkan larutan maizena, aduk dan masak hingga mengental.
5. Tambahkan minyak zaitun beberapa saat sebelum diangkat.

SAUS PUTIH:

BAHAN :
- 75 gram margarin
- 1 buah bawang bombay, cincang
- 2 buah bawang putih, cincang
- 60 gram tepung terigu serbaguna
- 600 ml susu cair
- 1/2 sendok teh garam
- 1/2 sendok teh oregano bubuk
- 1/2 sendok teh lada bubuk
- 1 sendok teh gula pasir
- 75 s/d 100 gram keju cheddar, parut
- 75 gram parsley cincang
CARA MEMBUAT SAUS PUTIH :
1. Panaskan mentega, lalu campur bahan kering kecuali keju
2. Beri susu sedikit demi sedikit sambil diaduk rata.
3. Didihkan di atas api kecil sambil ditambahkan keju parut dan parsley.
4. Aduk-aduk sampai matang dan meletup-letup.
PENYELESAIKAN :
1. Siapkan pinggan tahan panas, olesi dengan sedikit margarin.
2. Bed saus merah secukupnya di dasar pinggan, lalu susun 1 lapis lasagna.
3. Beri saus putih di atasnya, taburi keju parut.
4. Ulangi poin 2 dan 3 di atas saus merah berurutan sampai lasagna habis atau pinggan sudah penuh.
5. Lalu lapisi bagian atas dengan saus putih dan taburi dengan keju parut.
6. Panggang dalam oven dengan suhu 180° C sampai matang.

SUMBER:

5 ANEKA RESEP DUNIA (Ny. Prudianti Tedjokusuma-Media Pressindo) 10