Meat Recipes of Indonesia:
Yield: 6 servings
Process onion, garlic, ginger chile, pepper, turmeric, salt and 1/4 cup coconut milk to a smooth paste. Put the rest of the coconut milk in a pan with the spice paste and bring to a boil over moderate heat. Add salam, laos, chicken and peanuts and continue to cook, uncovered, over low heat for 30 to 40 minutes, basing frequently, until almost all the liquid has evaporated. Serve warm.
Yield: 15 servings
In Indonesia, these fritters are served as part of a rijstaffel (rice-table) or as a side dish to embellish a main course. You will find they work well as a delicious appetizer for a Western meal.
Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.
Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Cool.
Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Set on a tray. Refrigerate, if not fried immediately.
Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.
Makes 15 cakes.
Recipe by: the California Culinary Academy Preparation Time: 0:25Yield: 4 servings
1. Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook over medium-high heat until they turn bright pink. Set aside.
2. In a small bowl mix together peanut butter and safflower oil until smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in saucepan and reheat. Serve over steamed rice (if desired).
Clean the shrimps, remove the heads, keep the tails Clean garlic, and slice thinly. Sprinkle over the shrimps. Make a mix of the flour, egg, with enough water, salt, and pepper. Heat oil in a pan. One by one, put the shrimps into the pan by first dipping it in the mix. Fry until golden. Put on a plate, pour tomato sauce over them. Tomato sauce: Heat tomato sauce, add sugar, and lime juice
Cut chicken into pieces Grind shallots, garlic, candle nut, corriander, and jintan Brown for a little bit. Boil chicken with 2 cups of coconut milk, put in sereh and galanga. When chicken is about done, put in more coconut milk along with the spice mix above. Add salt and pepper to taste
Remove bones from the chicken, cut very thinly Cut onion into very small pieces Grind shallots Evenly mix all the above with bread flour Add salt and pepper Make mix into small discs about 2-2.5 inch in diameter Heat oil in a pan Put each disc and fry until dark golden
Slice beef thinly Peel shallots and garlic, slice thinly Slice ginger and grind candle nut Brown shallots, garlic, ginger, and candle nut Put in beef and mix them evenly Add salt and pepper Add 2-3 cups of water so beef will cook evenly
Cut beef into several-bite sized pieces, and boil until half done Skin shallots, garlic, and mix with chili, … Brown this spice mix for a few minutes Boil beef and this spice mix in the thin coconut milk Put in daun Boil until dry Add thick coconut milk, boil until coconut milk dries while mixing it occasionally
Remove the yoke of the eggs (use just the whites) Skin petai Slice shallots, brown a little bit. Mix ground beef with 2 egg whites, mix with salt, pepper to taste. Form small balls.
Let the javanese lemon sit in a cup of water. Put the rest of the egg whites in a place holder and steam cook. Cut into cube sized pieces.
Grind chili, garlic, and add sugar. Heat pan with a little cooking oil, add shallots and the garlic mix, followed by the petai a few minutes later. Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes. Let simmer for another 3 minutes.
Boil clams. After they are done, let it cool. Take the meat out. Slice shallots Mix shallots, soy sauce, and lime juice with the clams Add salt and pepper to taste Put clams in skewers, barbecue for a little bit.
Slice beef into bite sized pieces, slice shallots Mix everything evenly Put beef in skewers Barbecue at medium heat until desired doneness (medium rare recommended).
Shred beef, shred coconut. Slice garlic and brown it. Heat shrimp paste a little bit. Mix lime juice garlic, chili pepper, brown sugar, corriander, kencur, galanga, shrimp paste in a blender. Mix evenly the beef and coconut with the spice mix. Add salt, pepper, and orange juice. Form thumb-sized pieces from this mix, and stick each on a skewer. Barbecue until done
Cut liver and gizzards into bite sized pieces Skin shallots and garlic. Brown shrimp paste. Grind finely shallots, garlic, red chili peppers, shrimp paste. Brown these spices with galanga, mixing them evenly. Add liver and gizzard pieces, and salt and pepper to taste. Mix evenly and add coconut milk, let it simmer for 3 minutes.
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