Vegetarain recipes of Indonesia include:
Simmer the meat in water to cover, together with the salt, until tender. Remove and slice the meat in 1×2 cm cubes. Set aside 1 Liter of the broth.
Heat the oil and fry the spice-paste until fragrant. Add the meat and stir it around until the spice are well-mixed with the meat. Add the broth.
Let it come to a boil, then add the chayotes, spring onions, minced parsley and tamarind water. Serve with fried onions/shallots scattered on top.
Makes 3-4 servings.
Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.
String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
Scrub carrot and cut into thin strips, cook until tender. Drain well.
Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
Cut bamboo shoots into strips the same size as the beans.
Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.
Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.
Put vegetables in a steamer and steam for 5-8 minutes.
Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.
Makes 6-8 servings.
Slice the tempe in thin 3½ x 5 cm squares. Set aside.
Mix the spice-paste together with the water and slaked lime water. Add the rice flour and cornstarch and blend till smooth.
Heat the oil in a wok, dip the tempe in the batter and deep-fry until it is golden brown and crisp.
Note: Make sure that the oil is not to hot, otherwise the batter and the tempe will not be done at the same time.
Makes 5-6 servings.
Yield: 2 servings
The name Nasi Goreng means simply ‘fried rice’, and it is really a collective description of an indefinite number of slightly differing dishes. You can vary the trimmings and garnishes to suit your taste; but even the most elaborate Nasi Goreng is quick to make. It is a particularly good luncheon dish.
Boil the rice a good long time before you intend to fry it; you can fry freshly boiled rice, but the Nasi Goreng will be better if the boiled rice is allowed to cool. Two hours is a satisfactory interval. Leaving the rice to cool overnight, however, gives less good results-the rice has time to go dry and stale. An important point to note here is that rice for Nasi Goreng must be cooked with the least possible quantity of water; this prevents it from becoming too soft. For 1 cup of rice, use 1 cup of water. Assuming you have now got your cool, boiled rice, proceed like this: slice the shallots or onion, seed and slice the chilli (or pound the shallots and chilli together in a mortar). Heat the oil in a wok; it makes no difference, by the way, whether you use oil, fat, or butter. Saute the shallots and chilli for a minute or so, and season with salt, soya sauce, and tomato ketchup. Put in all the rice, and stir it continuously until it is well heated: this will take 5 to 8 minutes. Serve in a good large dish, generously garnished with sliced cucumber, tomatoes, fried onions, and Krupuk.
Did my first cooking out of my new Indonesian cookbook last night. I fixed a stir fried carrot dish to back up a pork/soy stew (originally posted by Jen Kuiper) and plain white rice. Both are very easy to fix and quite good. Here’s the particulars.
These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn’t sound Indonesian and isn’t. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Indonesia.
Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.
Makes 2 servings.
Serving Size : 6
To prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes. To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm dressing over Salad.
Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy.
Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.
Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately
Serving Size : 4
Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.
Serving Size : 1
Cut carrot into the size of matches. Cut beans in 1″ pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut cucumber in *small* cubes.
Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger.
Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a ‘dome’ in the middle are quite handy, I always save jam-jars when they’re empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the ‘dome’ in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says ‘powdered yellow-root’. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.
Sambal ulek [INDONESIA]: Used as an accompaniment and in cooking. Made by crushing fresh red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. Three chilis will make about 1 tablespoon sambal ulek. Also available ready-prepared in small jars from Oriental stores and some delicatessens.
This is a refreshing side dish made of crisp, sweet-and-sour vegetables. Goes really well with Nasi Goreng. The dish can be kept in the fridge for a few days.
Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish.
Add the tamarind liquid and sugar. Mix well.
Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.
Makes 4 servings, with other dishes.
Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-paste, salam leaves and lengkuas until the jackfruit is tender.
Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.
Makes 4-5 servings.
Slice the mushroom in 1 cm lengths and mix together with the egg, santan and the spice paste blend.
Devide the mixture among 20 packets made of banana leaves. Fold the ends of the packets and seal.
Steam the packets for about 25 minutes until done. Remove and set aside. Broil the packets over medium heat until liquid has evaporated.
Makes 20 Wraps
Cut the unpeeled eggplant into ½-inch-thick slices, and then cut the slices in half. Fry lightly in 2 Tbs. of oil for 2 minutes, or until light brown and softened. Set aside.
Stir fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.
Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.
Serve hot or at room temperature.
Makes 4 servings.
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