Gudangan is a dish consisting of a variety of vegetables are boiled and served with grated coconut sauce. Gudangan often used as a dish for a particular celebration by the community as a celebration (syukuran), selapanan and salvation (selamatan). These foods can be found in Java, especially CENTRAL JAVA. Vegetable-based menu is so complete and has the taste of Indonesia.Gudangan not like vegetables in general, which only comprises one kind of vegetable only, but gudangan vegetable material can be varied according to taste each one.To make gudangan itself is also quite easy because there are only a few kinds of boiled vegetables (according to taste), then the seasoning sprinkled on is very unique because it is made from grated coconut or some are call it a condiment gudangan (deceased grandmother said that the Javanese, if want to make spicy cuisine cultivated chili Odd number 3, 5, 7, etc...).Due to an easy manufacture of the so gudangan not only for special occasions but also become one of servings for a family meal everyday, but it sometimes market-traditional markets that sell well there.Because it deliberately to make the program so that the husband likes to eat vegetables, so almost every day to cook vegetables. Alhamdulillah husband eating adds up to 2x Hehehe.This recipe also been I share in FB dated May 17, 2015, this is my version of the super spicy ...

Fried sambal with shrimp and petai (Parkia speciosa) is a delicious dish for the daily menu or a special day. I served the following recipe for a dear family. Adding coconut milk in this dish produces a savory flavor and is delicious, ideal when eaten with hot rice.One dish that is certainly tempting, is not inferior to other shrimp recipes such as : fried shrimp with butter, and crispy fried shrimp. Fried dry prawns dry and the bite of spicy seasoned chili, you will certainly feel it on the tongue (the amount of chili can be adjusted). What is special is that this shrimp dish will be more cool with extra crispy petai beans - will make a side dish that's more fun.

I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet.After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste. It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve.

Ever heard of Sambal Kaluku? For people that live in the Makassar area must have been familiar with this sauce. Kaluku sauce is quite popular and is very popular with the Sulawesi in general and especially the Ujung Pandang. As with any sambal roa recipe, Kaluku sauce is also made of processed fish as a main ingredient. Only the fish used in this Kaluku sauce recipe is the cork fish (snakehead), thus providing a distinctive flavor.This dish is part of the daily menu of housewife mothers there. Sambal Kaluku is usually eaten together with domestic poultry, which is a type of lemper cuisine or savory rice cake (because it is cooked with coconut milk). But Kaluku chili recipe is also delicious with other recipes such as chicken, seafood, vegetables to fried along with warm rice. With a concoction of cayenne pepper mixed with grated young coconut makes Sambal Kaluku a very special taste. Mix ingredients cork fish, onions and celery apparent tempting specialties in this Kaluku sauce. This sauce has a spicy taste that can shake up the tongue of the peoples.Many use cayenne pepper taste here adapted by the author, and because I like a slightly spicy chili quite a lot. Vegetables can be combined to suit the tastes of its kind, able to cooked (boiled) and raw.

‘Sambal Goreng’ is a traditional Indonesian dish which is made from chili peppers cooked with some other ingredients such as potatoes, tempeh, tofu, eggplants, green beans, etc. It’s quite different from ‘Sambal’ which refers to Indonesian chili sauce/paste which typically is made from a mixture of chili peppers with secondary ingredients such as shrimp paste, coconut sugar, lime juice, etc. and served as condiments. It’s savory, slightly sweet, and of course it’s spicy 🥵 Best served over warm white rice 🍚 By the way, you can always omit the ‘stinky beans’ part as they are really stinky. It may cause your breath to smell for a day or two 😁😅😂If you like my recipes, please follow me on my Instagram @jenscookingdiary @jenscookdineandtravel 🙏🏻😊😘

If you only have a little spare time to cook. Try these recipes, simple recipes that are quick to serve. Spicy taste will increase your appetite.

A VERY COMMON AUSPICOUS NAME DISH "FOUR TREASURE " USUALLY IN BIG CHINESE RESTAURANTDISHES ARE ALWAYS REFER TO DELICOUS "MEAT " OF YOUR PREFERENCE ..FOR A MORE IMPRESIVE AND EXPENSES DISHES YOU CAN ADD IN ABALONE / SCALLOP / LOBSTER TOO🎉🎇🎉🎇🎉🎇🎉🎇🎉🎇🎉🎇🎉🎇

The menu is common in Java, especially around the slopes of Mount Sindoro, Teanggung - Central Java. It is said that this dish is a favorite cuisine including in the Nobles in the area of Yogyakarta and Central Java. But not only on the island of Java, it turns out this sauce is also known in Padang - even if only in a few places. The name is strange, is it not? It's named “sambal jenggot (beard beard)” not because the main ingredient is a "beard" or creators have beards, but because the ingredient shredded coconut looks like a beard.For maximum results, you should grate the coconut manually so the original aroma is not lost. So the chili does not go bad, preferably steam the coconut before or after all the other mixed materials are steamed. But the truth is most comfortable if using raw coconut, let alone distinguish.Spicy this one is almost similar to chili ointment, namely how to enjoy it with warm rice and vegetables. Bobor bayam (spinach coconut milk) or sauteed papaya is good to accompany. "Beard Sambal" can also be enjoyed with boiled vegetables (as chili sauce), along with salted fish and white rice warm. Or can also be enjoyed with another menu according to taste. The marinade is actually more like chili paste, but with a touch of flavor from kencur (Kaempferia galanga L.).For friends of Java, must know the name of tempe Semangit. But for friends from outside Java, you may still not know. Tempe Semangit is tempeh fermented for a longer period; or in terms of Java it's called "Tempe Kedalon" (mature tempeh). Tempeh has been through a few days (1-3 days) of time that should be consumed, with characteristic brownish color and aroma has. After tempeh Semangit, the next stage is tempeh Bosok (foul tempeh) but it can still be used - with a super aroma... EXOTIC

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .

One ingredient from 9th week ca 2025 is eggplant.I choose green Eggplant and make a sambal from it.All the ingredients will be boiled until well cooked or a half way. Then smash them together, add white sugar, mushrooms powder, salt and shrimp paste.Commonly served with rice and various other dishes.#CA2025

"Like world-famous Beef Rendang, Sambal Goreng orbits the entire region from Penang down to Sumatra and leaves a satisfying coconutty taste that lingers.""Tempeh is the gold standard of protein for some of us in this region. Fermentation reduces phytic acid — an anti-nutrient — and brings us:√ Reduced isoflavones√ Extra punch of quality protein√ Rare vitamins like K2 and B12"Builds on the Sambal Tumis recipe. Spicy, savory, coconutty, moist but still crunchy, a hint of sour and sweet. There are three parts to taste this:A) Fry up tempehB) Make the spice pasteC) Cook Sambal goreng

SANGGARA Peppe in Bugis (Sulawesi) means, fried bananas (Sanggara) and pressed (Peppe).This cuisine uses banana kepok as the main ingredient. Banana Kepok has another name, such as :FILIPHINA : Saba, Sab-a, CardabaBALI : Biu gedang sabaMALAYSIA : Pisang Nipah atau Pisang AbuILOCANO : DippigTHAI : Kluai HinHAWAII : Opu-’ulu, Dippig (from Ilocano)On the other designations (Banana Widow) for this cuisine, is less clear why so named. Some say it's because the first one that made and sold it was a widow; because bananas are cultivated young and fried (without extra flour or whatever); because it was accompanied with a SPICY sauce; and because it's fried 2x (you certainly know what that means).Other than that, the taste of this cuisine is guaranteed to be addictive. Because the savory flavor of fried bananas and spicy sauce, is perfect to be enjoyed with sweet tea while relaxing in the afternoon (especially while enjoying beautiful views of the beach or the garden). Hmm...