HomeRecipesReceipes Categories: Indonesian

Indonesian

INGREDIENTS:
Large prawns 200g
Miyachan Shiro Miso 50g
Red curry paste 30g
Coconut milk 400ml
Large tomatoes 2
Green bell peppers 2
Onion 1
Cooking oil as needed
Fresh Milk 100ml

METHOD:

  1. Heat corn oil and sauté the red curry paste until fragrant.

  2. Add chopped tomatoes, green bell peppers, and onion. Stir until softened.

  3. Pour in coconut milk and water. Bring to a boil while stirring.

  4. Add prawns, miso, and ginger, then simmer over medium heat for 10 minutes.

  5. Prawns in coconut milk with miso are ready to serve.

INGREDIENTS:
Water spinach 1 pack
Miyachan Shiro Miso 20g
Chicken thigh 200g
Garlic 2 cloves
Curly red chili 1 piece
Oyster sauce 10ml
Soy sauce 2g
Sugar 2g
Water as needed

METHOD:

  1. Sauté sliced garlic and red chili until fragrant.

  2. Add diced chicken fillet and cook until done.

  3. Add chopped water spinach.

  4. Pour in a little water, then add miso, oyster sauce, soy sauce, and sugar.

  5. Cook until the vegetables are done.

  6. Remove from heat and sprinkle with fried shallots.

  7. Stir-fried water spinach with miso is ready to serve.

INGREDIENTS:

  • Beef for rendang 300g
  • Miyachan Aka Miso 40g
  • Coconut milk 200ml
  • Lemongrass 2 stalks
  • Kaffir lime leaves 2 leaves
  • Bay leaves 2 leaves
  • Ground pepper 2g
  • Granulated sugar 5g
  • Water as needed

GROUND SPICES:

  • Cashew nuts 30g
  • Shallots 80g
  • Garlic 10g
  • Curly red chili 40g
  • Ginger 2cm
  • Turmeric powder 1g
  • Nutmeg powder 1g
  • Chili powder 2g
  • Coriander powder 1g
  • Cardamom powder 1g
  • Cinnamon powder 1g
  • Cooking oil as needed

METHOD:

  1. Blend the ground spices and add a little oil.

  2. Sauté the blended spices until fragrant.

  3. Add bay leaves, kaffir lime leaves, and lemongrass, and cook until wilted.

  4. Add the beef and stir until well coated with the spices.

  5. Pour in the coconut milk and add water as needed, stirring until the beef is cooked through and the flavors are absorbed.

  6. Add miso, ground pepper, and sugar, stirring until evenly mixed.

  7. Rending with miso seasoning is ready to serve.

INGREDIENTS:

  • Chicken satay 30 pcs
  • Peanuts 30g
  • Sesame oil 2 tbsp
  • Curly red chili ½ piece
  • Garlic 2 cloves
  • Shallots 30g
  • Mikochan Shiro Miso 40g
  • Mikochan Aka Miso 20g
  • Fresh milk 160ml
  • Soy sauce 7.5g
  • Palm sugar (small pieces) 2 pcs
  • Chicken powder 1g
  • White pepper 0.5g
  • Lime ⅓ piece
  • Fried shallots 10g

METHOD:

  1. Prepare 30 pieces of chicken satay and set aside.

  2. Roast the peanuts until cooked, then set aside.

  3. Finely chop shallots, garlic, and chili. Sauté in sesame oil until fragrant, then remove and let cool.

  4. In a blender, add fresh milk, miso, soy sauce, and coarsely chopped palm sugar. Add the roasted peanuts and sautéed shallots mixture. Blend until smooth.

  5. Pour the blended mixture into a heated pan. Add chicken powder and white pepper, then squeeze in lime juice. Stir and cook until done.

  6. Top with fried shallots.

  7. Serve the sauce alongside the satay.

Inquire now