Recipes for day 2 Indonesia

Overview

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Breakfast

Ketupat Sayur (rice cake in vegetable coconut milk) & Semur Telur (Sweet Soy Sauce Egg)

Early-Snack

Kue Hunkwee Nangka

Lunch

Vegetable soup & Empal Goreng Gurih with rice & Tabu Goreng Cabe Hijau (fried tofu with chilli)

Dinner

Sayur Lodeh with rice & Sambal Goreng Ati

Total nutrition for the day

1 portion for each meal – calculated for a 60-kg person

Energy (kcal)

1,975

Protein (g) A

51,3

Carbo­hydrates (g)

258

Fat (g)

80

Phos­phate (mg)

1,046

Sodium (mg)

1,511

Potassium (mg) B

3,684

Calcium (mg)

473

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
  • Caution if you have to restrict your daily potassium intake!

Breakfast

Ketupat Sayur & Semur Telur

Total nutritions for the recipe
Fold up Fold out
Energy (kcal)

540

Protein (g)

17,7

Phos­phate (mg)

413

Sodium (mg)

549

Potassium (mg) B

1,089

  • Caution if you have to restrict your daily potassium intake!
Ingredients
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Ketupat Sayur (rice cake in vegetable coconut milk)
Rice, hulled, cooked
200 g
Woven coconut leaf
1 Diamond
Water
(as necessary)
Palm oil
10 ml
Lemongrass (white part)
1 stalk (crushed)
Indonesian bay leaves
2
Glangal, crushed
2 cm
Chayotes, fresh, julienne cut
50 g
Tempeh, fresh, julienne cut
25 g
Coconut milk (not thick)
200 ml
Tomatoes, fresh
50 g
Garlic, fresh
10 g
Semur Telur (Sweet Soy Sauce Egg)
Eggs
50 g
Salt
¼ g (1 pinch)
Sweet soy sauce, kecap
5 ml
Onions, dried
5 g
Ingredients
Lemon tea
200 ml
Honey
30 g
Cooking Instructions
Fold up Fold out

Ketupat Sayur (rice cake in vegetable coconut milk)

Rinse the rice with water. Soak for 2 hours and then drain. Put the rice into the diamond woven young coconut leaf to 2/3 of diamond wrap, close properly and tightly. Cook the raw diamond in boiling water for 4 to 6 hours until cooked. Add water, if the water in the pot is not suffi cient. Once cooked, lift, drain and place in a dry place, wait until it is cold. For preparing the chayote gravy, heat the oil for sautéing, and sauté chopped garlic, lemongrass, bay leaves and galangal until you can smell it. Add tempeh, chayotes and tomatoes. Mix well. Pour in the coconut milk.Cook until all vegetables are well done while stirring occasionally.

Semur Telur (sweet soy sauce egg)

Boil the eggs. Boil water and soak the boiled egg together with sweet soy sauce (Kecap) and a pinch of salt. Leave it overnight until the boiled eggs absorb the sweet soy sauce. Serve whilst it is warm. Cut the Ketupat and put into bowl, then add chayote vegetable gravy on the top, Semur Telur and sprinkle with dried onions.

Early-Snack

Kue Hunkwee Nangka

Total nutritions for the recipe
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Energy (kcal)

171

Protein (g)

0,3

Phos­phate (mg)

19

Sodium (mg)

16

Potassium (mg)

136

Ingredients
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Kue Hunkwee Nangka
Mung bean flour
15 g
Sugar
10 g
Coconut milk
30 ml
Honey
20 g
Jackfruits
10 g
Cooking Instructions
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Kue Hunkwee Nangka

Dilute mung bean fl our with some of the coconut milk and set aside. Boil remaining coconut milk, then add mung bean fl our mixture and stir. Add sugar and honey, stirring until thesugar is dissolved. Add Jackfruit, stir well and remove from heat. Pour the mixture into moulds. Leave to cool.

Lunch

Vegetable soup & Empal Goreng Gurih with rice & Tabu Goreng Cabe Hijau

Total nutritions for the recipe
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Energy (kcal)

622

Protein (g) A

19,5

Phos­phate (mg)

316

Sodium (mg)

747

Potassium (mg) B

1,318

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
  • Caution if you have to restrict your daily potassium intake!
Ingredients
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Vegetable soup
Mixed vegetables, fresh
50 g
Seasonings (Herbs)
2 g
Bouillon granular
2 g
Empal Goreng Gurih with rice
Rice hulled, cooked
100 g
Cow meat, fresh
35 g
Palm oil
10 ml
Garlic, fresh
5 g
Galangal
1 cm
Salt
¼ g (1 pinch)
Brown sugar
5 g
Water
20 ml
Tabu Goreng Cabe Hijau (fried tofu with green chilli)
Tofu
40 g
Galangal, crushed
5 g
Green tomatoes, fresh
75 g
Green chillies
25 g
Sugar
10 g
Onions, fresh
20 g
Salt
¼ g (1 pinch)
Garlic, fresh
10 g
Palm Oi
10 ml
Dessert
Melon, fresh
200 g
Cooking Instructions
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Vegetable soup

For the vegetable soup, cut the vegetables into cubes and put into a saucepan. Cover with water, add bouillon granular and cook on a medium heat for 20 minutes or until the vegetables are tender. Season the soup with spices to taste.

Empal Goreng Gurih with rice

Prepare the rice according to the instructions. For Empal Goreng Gurih, cut the meat with a thickness of 1 cm. Marinate the meat that has been covered in the crushed spices, for 15 minutes. Heat oil in a pan and fry until the meat is tender.

Tabu Goreng Cabe Hijau (fried tofu with green chilli)

Heat the oil in a large pan. Fry tofu until it becomes brown and set aside. Sauté onions and garlic until translucent, then add galangal, green chilli, salt and sugar. Mix well and stir in the cubed tomatoes. Stir well until the tomatoes are crushed. Finally, add tofu and stir until the spices seep. Lift and serve.

Dinner

Sayur Lodeh with rice & Sambal Goreng Ati

Total nutritions for the recipe
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Energy (kcal)

642

Protein (g)

13,8

Phos­phate (mg)

298

Sodium (mg)

199

Potassium (mg) B

1,141

  • Caution if you have to restrict your daily potassium intake!
Ingredients
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Sayur Lodeh with rice
Rice, hulled, cooked
100 g
Palm oil
10 ml
Garlic, fresh
10 g
Glangal or ginger, fresh
5 g
Red chillies
5 g
Lemongrass
1 piece
Coriander
¼ g (1 pinch)
Turmeric
¼ g (1 pinch)
Coconut milk
40 ml
Potatoes, fresh
20 g
Carrots, fresh
20 g
Green beans, fresh
20 g
Onions, fresh
20 g
Chinese cabbage, fresh
20 g
Scallions, fresh
20 g
Seasonings (Herbs )
2 g
Sambal Goreng Ati
Onions, fresh
20 g
Garlic, fresh
10 g
Chillies chopped/Sambal Ulek
5 g
Shrimp paste, dried
5 g
Laos powder
¼ g (1 pinch)
Lemongrass, chopped/lem- on rind, grated
¼ g (1 pinch)
Peanut oil
10 ml
Liver
30 g
Brown sugar
10 g
Coconut milk
50 ml
Sambal Goreng Ati
Apples, fresh
200 g
Cooking Instructions
Fold up Fold out

Sayur Lodeh with rice

Heat the oil in a large saucepan/wok. Add the garlic, galangal or ginger, chillies, lemon-grass, coriander and turmeric and stir-fry for 2 to 3 minutes. Add coconut milk and all cubed vegetables (potatoes, carrots, green beans, onions) and bring to a boil. Reduce heat to low, cover and simmer until the potatoes are almost cooked through (approxi-mately 10 minutes). Stir in the sliced cabbage, scallions, salt and pepper. Simmer until the cabbage is just tender. Season it with spices to taste and serve with rice.

Sambal Goreng Ati

Blend the chopped onions, garlic, chillies/Sambal Ulek to a smooth puree. Stir in the laos powder and lemongrass/ lemon rind into the mixture. Heat the oil in a large pan. Add the spice mixture and stir-fry for 3 minutes. Add the liver strips and fry for a further 3 min-utes. Stir in the sugar and coconut milk and bring to the boil. Reduce the heat to low and simmer the mixture for 5 minutes or until the liver is cooked through.