MENU FROM THE FOOTSTALL

 

 

Indonesia is popular with many islands and difference culture. It effect to culinary that have been created by Indonesian. Beginning of the end of 1998 economy crisis came to Indonesian. Many industries collapsed and relocation to others countries. Peoples tried to find a new job. With their creativeness, they built the footstall. So many footstalls have built, if you visit Indonesia. You would see Kya – Kya at Surabaya east java or Kesawan Square at Medan north Sumatera. The state of the regency tried to assemble many footstalls on one place. Of course, it looks so neat and beautiful and serves with good management. The menus that serve on the footstall depend in the culture of the regency. For example at Kya – Kya, you would find many Chinese food and traditional food there, like nasi krawu ( krawu rice ), traditional from Gresik. Or nasi buk (buk rice), traditional food belong to Madurase. Like at the Kesawan square, you would find traditional food from melayu beside Chinese food. How do about regency that not have footstall center?
The footstalls would sell their product whenever they wish.
We would give special recipe below that usually server at the footstall at Malang East Java. You could practice by yourself at home without difficulty, because the recipes are so simple and easy.

 

Coconut chicken ( ayam kelapa )

Ingredients:

One chicken
½ from 1 rasped of coconut
1 tea spoon of salt
3 piece of salam leaf
2 piece of lemon grass
1 piece of ginger
1 piece of galangal
½ piece from 1 red chilies
1 tea spoon of coriander seed
1 piece of turmeric
3 of shallots
3 of garlic

How to make

1. Cut chicken into 10 pieces
2. Grind salt, ginger, galangal red chilies, coriander seed, turmeric, shallots, and garlic.
3. Place chicken on the baking fry and pour with ingredients grind of no 2
4. Pour with water up to chicken deep. Bake up to the chickens soft.
5. The water become little, pour rasped coconut into them.
6. Heat vegetable oil on the baking fry and fry chicken one by one into yellow gold.
7. For finishing, fry rasped coconut into yellow gold.
8. Place the piece of chickens on the plate; pour baking rasped coconut on it.

 

Leafy vegetable sour ( sayur asam kangkung)

Ingredients

Leafy vegetables
2 garlic cut into piece
3 shallots cut into piece
1 tomato cut into piece
3 of salam leaf
1 piece of galangal
1 tea spoon of salt to taste
A little of tamarind
3 Chilies

How to make

1. Boil water in the pan
2. Pour all of ingredients except leafy vegetables.
3. After taste it, pour leafy vegetable on it and boil up to cooked.

 

Tofu and fermented soybean sauce (Bali tempe tahu)

Ingredients:

4 Tofu
4 fermented soybean
6 red chilies
1 piece of ginger
1 Tea spoon of salt to taste
1 Tea spoon of sugar to taste
3 of garlic
1 spoon of soy sauce
2 spoon of vegetables oil

How to make
1. Grind all of ingredients except vegetable oil, tofu, and fermented soybean.
2. Heat vegetable oil on the baking pan.
3. Pour the ingredients of number 1 onto it.
4. Pour a little water on it and soy sauce.
5. After boiling, place all of tofu and fermented soybean, wait up to cooked.

Botok

Ingredients

Fermented soybean slice into cubs
2 spoon of little fish ( teri)
Rasped coconut young ( ½ from 1 coconut )
10 piece of basil
2 spoons of little sprouts
1 tea spoon of coriander seeds
I piece of shrimp paste
1 spoon salt to taste
1 piece galangal
4 garlic
4 shallots
3 little chilies.
1 teaspoon sugar to taste.
10 piece of banana leaf.

How to make

1. Grind coriander seeds, shrimp paste, salt, galangal, garlic, shallots, chilies, sugar.
2. Place fermented soybean, little fish, rasped coconut, sprouts and mixture them.
3. Pour the ingredients of number 1 and mixture them.
4. Take one piece of banana leaf and place a little of ingredients of number 3 and fold it (see the picture). Do it up to all of ingredients finished,
5. Bake in the pan up to cooked.

Amaranth and corn ( sayur bayam jagung )

Ingredients
Amaranths
3 young corn
1 tomato cut into pieces
3 shallots cut into slices
1 kunci slice into piece.
1 Teaspoon of sugar to taste
1 Teaspoon of salt to taste.

How to make

1. Boil enough water in the pan.
2. After boiling, pour corn. Boil up to soft.
3. Pour shallots, kunci, tomato, sugar, and salt.
4. After boiling, pour amaranth and boil up to cooked

Vegetable mixture ( Trancam )

Ingredients

1 cucumber
½ rasped young coconut from 1 coconut.
1Fermented soybean
3 piece of basil leaf
2 spoons of sprout
1 piece of cooked shrimp paste
1 red chilies
Salt to taste
Sugar to taste
1 piece of lesser galangal
2 piece of small fragrance lime

How to make
1. Cut cucumber into cubs and cut fermented soybean into cubs.
2. Grind cooked shrimp paste, chilies, salt, sugar, lesser galangal, small fragrance lime. Mixture with rasped coconut.
3. Pour ingredients number 2 into the mixture of fermented soybean, basil, sprout, and cucumber cubs, Server on the plate. See the picture above.

Frying tofu and fermented soybean ( Tempe tahu goreng

Ingredients

Tofu. You could slice as desire.
Fermented soybean. You could slice as desire
Salt to taste
1 Teaspoon of coriander seeds
2 pieces of garlic
10 spoons of vegetable oil

How to make

1. Grind salt, coriander seeds, garlic. Pour a little water.
2. Heat vegetable oil on the pan. Fry tofu and fermented soybean into heat vegetable oil after mixture with ingredients of number 1.

Baking chicken ( Ayam panggang )

Ingredients

1 young chicken divide two (see the picture)
3 glasses of coconut milk
4 red chilies
Salt to taste
Granulated sugar to taste
1 slice of galangal
5 candlenuts
3 piece salam leafs
4 shallots
1 piece shrimp paste
4 piece of small fragrant lime.
3 piece of garlic
2 spoon vegetable oil

How to make

1. Grind red chilies, granulated sugar, salt, candlenut, shrimp paste, and garlic.
2. Pour vegetable oil on the pan and sauté ingredients of number 1.
3. Pour coconut milk and salam leaf, small fragrant lime, galangal on it. Boil up to the sauce finished and chicken become soft.
4. Bake the chicken with the sauce pour on it little by little up to cooked