Spicy Soup Madura Style | Soto Madura

Ingredients :

• 500 gr beef or internals
• 100 gr bean sprouts
• 80 gr rice noodles
• 60 gr parsley
• 60 gr spring onions
• 60 gr ginger
• 1 lime

How To Make :

1. Boil meat until done. Drain and cut into bite-sized slices.
2. Remove the tails of bean sprouts, boil until half done.
3. Boil rice noodles separately.
4. Keep these in separate plates.
5. Cut Indonesian parsley and spring onions.
6. Grind shallots, and brown it for a little bit.
7. Skin and cut ginger.
8. Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
9. Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
10. Sprinkle with Indonesian parsley and spring onions.

Fish Cooked In Coconut Milk | Ikan Mangut

Ingredients :

• 2 tbsp sliced red chilies
• 500 g tuna fish, clean and remove the inside
• 200 ml cream coconut milk
• 1 egg
• 3 tbsp oil
• 1 tbsp sliced kaffir lime leaf
• 1 stalk lemon grass, bruised (white part)
• Banana leaves

Spices :

• 6 candlenuts
• 2 tbsp sliced garlic
• 3 tbsp sliced shallots
• 1/2 tsp coriander
• 1 tsp sliced kaempferia galanga
• 1 tbsp salt
• 1 tsp sliced ginger
• 1 tbsp sugar

How To Make :

1. Steam the fish over boiling water at high heat for 10 minutes. Remove from the steamer and let cool. Take out the fish bone and shred the meat in fine strips, set aside.
2. Blend all spices into a paste, saute with oil over medium heat. Add lemon grass, chilies, kaffir lime leaf, stir until fragrant.
3. Add fish, stir for a few minutes, pour coconut milk and simmer until the sauce reduces and turns dry. Remove from heat, pour egg and mix thoroughly, divide into 10 portions.
4. On a sheet of banana leaf, put the mixture in the center, roll and wrap tightly, secure on both ends with bamboo sticks. Steam in the steamer at high heat for about 15 minutes and take out from the steamer.
5. Continue cooking : grill in oven or on charcoal to make dry the packs. Arrange on serving dish to serve.

African Chicken Peanut Stew Recipe

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.

Ingredients

• 2-3 pounds chicken legs, thighs and/or wings
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• A 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

Method

1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. 

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. 

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. 

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.