recipe

sambalaktarrung

Sambalak Tarrung

April 13, 2013 / by / 1 Comment

Sambalak Tarrung or Aubergine Sambal is another Torajan side dish and great for a large feast. Ingredients 2 medium sized aubergines 2 large tomatoes 3 birds eye chilis 1 spring onion 2 red shallots 3 cloves of garlic vegetable oil Preparation 1/ Skin and wash the aubergine then slice in half then slice again thinly. 2/ Peel and cut shallots, chili and garlic then cut the spring onion into 1 cm lengths then cut finely length ways. 3/ Wash then chop the tomatoes roughly. 4/ Place a large wok or frying pan over a stove on to medium heat pour in a little oil and fry the shallots and garlic  together then slowly add the spring onions, chilli and tomatoes, finally the aubergines, adding a little salt to taste then allow to cook together for a few minutes. The dish is now ready! Serve with other side dishe’s and freshly steamed rice!

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balleroken

Recipe of the week: Sambalak Lure

April 05, 2013 / by / 0 Comment

Sambalak Lure or baby Salt fish with Coconut is a Torajan side dish and a great source of energy after a long day. Ingredients 1 coconut 300 gr of baby salt fish 5 cm cubed of fresh turmeric 1 spring onion 2 red shallots vegetable oil Preparation 1/ Take the baby salt fish and fry them off until they are golden brown and crispy. 2/ Take the coconut split in half and grate it out set  it aside in a bowl. 3/ Wash and peel the turmeric then pound to a fine paste. 4/ Peel and cut shallots, cut the spring onion into 3 cm lengths then cut finely length ways. 5/ Place a large wok or frying pan over a stove on to medium heat pour in a little oil and fry the shallots, turmeric  together then slowly add the spring onions coconut and finally the baby salt fish, allow to cook together for a few minutes. The dish is now ready! Serve with freshly steamed rice!

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chickenlalapan

Recipe of the week: Duku Manuk Lalapan

March 29, 2013 / by / 0 Comment

Duku Manuk Lalapan or Chicken Meat. Cooked in a spicy broth a real home cooked recipe hard to find in most restaurants. Ingredients half a  fresh chicken 3 cloves of garlic 2 bay leaves 1 large hazelnut 1 cm cubed of fresh ginger 2 cm cubed of fresh turmeric 1 cm cubed of fresh galangal 2 stems of lemongrass 1 teaspoon of ground coriander 2 tablespoons of red palm sugar salt to taste 1 glass of coconut water (from the center) Preparation 1/ Peel the garlic, ginger, turmeric, galangal, hazelnut and cut them up then pound into a fine paste. 2/ Take the chicken and cut it up into large pieces then place them in a large saucepan add all the ingredients from step 1 then mix it together with your hands, leave it aside for an hour to soak up the mixture. 3/ Then add the coriander, plus the lemongrass cut into strips. 4/ Add the coconut water plus enough normal water to cover the chicken then add the bay leaves, palm sugar and cook until the liquid has reduced by half adding a little salt to taste. 5/ Now the chicken is ready! You may shallow fry the …

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chickencurry

Recipe of the week: Duku Manuk Curry

March 22, 2013 / by / 0 Comment

Duku Manuk Curry or Chicken Meat Curry  is a Torajan recipe served in most good Torajan restaurants. Ingredients half a  fresh chicken 1 bulb of garlic 6 shallots 1 spring onion 1 long red chili 2 cm cubed of fresh turmeric 1 stem of lemongrass 1 vegetable stock cube 5 small curry leaves dash of salt teaspoon of black pepper vegetable oil Preparation 1/ Take the chicken and cut it up into pieces then place them in a large bowl add salt and pepper mixing it together with your hands. 2/ Peel the shallots and garlic and finely cut them up. 3/ De-seed and chop long red chili. 4/ Chop spring onion into 1 cm lengths. 5/ Peel the turmeric and chop roughly, cut the ends off  the lemongrass put them aside in a bowl. 6/ Pour a little oil in a pan and bring up the heat, seal the chicken so its brown on all sides.Remove the chicken then pour some water in the pan to take up the juices left from the sealing. 7/ Place a large wok or saucepan over a stove on medium heat pour in a little oil and fry off the onions and garlic …

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bolasoladendua

Recipe of the week BolaTollo sola Den Dua Kau

March 15, 2013 / by / 0 Comment

Bola Tollo sola Den Dua Kau or Bamboo with Tapioca leaves  is a Torajan village recipe and a must eat on any visitor’s itinerary. Ingredients 100 g tapioca leaves 700 g bamboo root 1 coconut 2 cloves of garlic 2 shallots 2 cm cubed of fresh turmeric 1 stem of lemongrass 1 vegetable stock cube dash of salt vegetable oil Preparation 1/Take the tapioca leaves and put them in a large bowl then using the palms of your hands fold the leaves until they have broken up. 2/Peel off the outer layers of the bamboo root and finely cut into large flat squares, place in a saucepan and fill with water then boil it for 10 minutes. 3/ Finely cut up the garlic and shallots, peel the turmeric and grate finely.Crush the lemongrass with the flat side of a knife and tie in a knot. 4/ Take the coconut split in half and grate it out, place it in a bowl and pour over half a liter of warm water then squeeze the mixture with your hands producing a pulp. Take a sieve and press the pulp through it to obtain the milk. 5/ Place a large wok or saucepan …

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piongburak

Recipe of the week: Pa’piong Burak Manuk

March 08, 2013 / by / 2 Comments

Pa’piong Burak Manuk or steamed chicken with banana stem is a classic Torajan recipe and a must eat on any visitor’s itinerary. Ingredients 500 g chicken (cut into small pieces) 500 g of banana stem 3 spring onions (cut into 5 cm flakes) 2 big red chilies (de-seeded then sliced into long pieces of about 5 cm) 3 pieces of garlic (cut thinly) 3 shallots (cut thinly) 2 stems of lemon grass (cut it into 7 cm strips then smashed up) 5-7 cm of ginger (cut into thing long pieces) Half a grated coconut Dash of salt & pepper 2 lengths of bamboo cut to 0.5 m (including 1 closed end and 1 open end!) 2 banana leaves Preparation 1/ Finely cut the banana stem and sprinkle with salt. Press it all together with your hands and massage it to soften it up. Drain away the salty water. 2/ Peel off the outer hard layers of the banana stem until you find the inner softer core and finely cut it up. Put chicken, banana stem, spring onions, chilies, shallots, lemon grass and ginger into a large bowl and mix it up with the pepper. Allow the ingredients to rest for one hour …

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Pa'piong Duku Bai

Recipe of the week: Pa’piong Duku Bai

March 01, 2013 / by / 1 Comment

Pa’piong Duku Bai is a classic Torajan dish usually prepared for all large ceremonies like funerals and weddings. We use a cooking method dating back from the beginning of time. For this recipe we prepare the dish in a type of bamboo that is softer than the one used for construction. Ingredients 500 g pork 500 g serr’akko leaves (*) 2 spring onions (cut into 5 cm strips) 5 shallots (cut thinly) 5 garlic cloves (cut thinly) 10 medium sized chilies 1 cube of beef stock powder Pinch of salt and pepper 2 lengths of bamboo cut to 0.5 m (including 1 closed end and 1 open!) 2 banana leaves (*) Serr’akko leaves Serr’akko leaves, also known as Mayana leaves in Indonesian language, can be found in the jungle of Toraja. It is a wild vegetable similar to the nettle family which gives the pork a distinctive flavour and aroma. Preparation 1/ Cut up the pork and place it with all the ingredients in a large bowl. 2/ Mix all ingredients up with your hands. 3/ Wash out the bamboo tubes and place the pork mixture gently into them. Make sure to give the bottom of the tube a tap on …

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Deppa Torik

Recipe of the week: Deppa Torik

February 22, 2013 / by / 0 Comment

This classic Torajan cake is served at most functions and is best eaten with hot coffee. It’s a crispy yummy favorite! Ingredients 2 kg rice flour 2 kg palm sugar 2 ts vanilla 0.5 ts baking powder 50g sesame seed Preparation 1/ Add the palm sugar with 3 cups of water in a saucepan. 2/ Bring up the heat until its melted then add all the other ingredients except the sesame seeds. 3/ Mix the ingredients properly until it turns to be brown and stiff. 4/ Lay it out on a wooden board and roll it flat until its 1 cm thick and sprinkle the sesame seeds over it. 5/ Next cut 5cm wide strips at 30 degrees. 6/ Finally deep fry the strips until they turn dark brown. Serve with Toraja Arabica coffee!

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Bale Pamarassan

Recipe of the week: Balé Pamarassan

February 15, 2013 / by / 0 Comment

They say love goes through the stomach. So how can you love Toraja without loving its wonderful cuisine? Every Friday we will present you a traditional Torajan dish. Today: balé pamarassan, or fish cooked in black pamarassan sauce. Ingredients 1 or 2 fresh water fish (golden fish) 2 table spoons of pamarassan powder 2 cloves of garlic 4 shallots 3 tomatoes 1 lemongrass stick 2 long red chilli peppers 5 1 cm of ginger 2 spring onions water, salt & pepper Preparation 1/ Pound the garlic, shallots and chilli peppers with a mortar and pestle until a paste is formed. 2/ Pound the pamarassan powder until fine. 3/ Crush ginger & lemongrass under a knife. 4/ De-seed the long chilli peppers and slice them into large chunks. Do the same with the spring onions. 5/ Fry the ingredients from step 1 until there’s an aroma. 6/ Add the crushed ginger & lemongrass, the pamarassan powder and three tablespoons of water and bring to a slow boil. Cook for at least 20 minutes until its natural oil appears. 7/ Add enough water to submerge the fish. 8/ Add the fish and chilli peppers to the stock and cook until the fish …

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