# 1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
# 100 g melinjo leaves
# 4 bay leaves
# 1 cm fresh galangale (lengkuas), bruised
# 750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
# 10 small shallots
# 7 small cloves garlic
# 10 candlenuts
# 1 tbs. coriander seeds
# salt to taste
# a pinch of sugar
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.
Diposting oleh Love
# 3 ea Cucumber, large
# 1 ea Onion, med
# 1 ea Thai chile dressing
# 1/4 c Vinegar, white
# 1/4 c Oil
# 1/2 t Salt
# 2 t Sugar
# 1/2 t Garlic powder
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 : 4
Diposting oleh Love
* 250 g (8 oz) carrots
* 4 Shallots
* 1 Clove garlic
* 1/2 Green or red chilli or
* 1 pn Of chilli powder
* 4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water
* 2 tb Vegetable oil
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.
Diposting oleh Love
8- 1 ounce squares of unsweetened chocolate
1 cup butter
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.
Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.
** It's not required, but this is when it's very nice to own a stand mixer.
1/2 cups flour
1/2 cup sugar
2 teaspoons CALUMET Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas
1/4 cup oil
1/4 cup water
1 1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal
1 cup chopped PLANTERS Walnuts
1.Preheat oven to 350 degrees F. Mix flour, sugar, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in small bowl. Add bananas, oil and water; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal and walnuts.
2.Pour into greased 9x5-inch loaf pan.
3.Bake 55 min. to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.
Yield: 18 servings
Notes:For Easier SlicingWrap bread in plastic wrap and store overnight before cutting into slices to serve.Variation - Chocolate-Speckled Banana BreadStir 1 finely chopped square BAKER'S Semi-Sweet Baking Chocolate into batter along with the cereal and walnuts. Bake and cool as directed. Place an additional 3 finely chopped squares BAKER'S Semi-Sweet Baking Chocolate and 1/3 cup whipping cream in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir with wire whisk until chocolate is completely melted and mixture is well blended. Drizzle over loaf. Let stand until glaze is set.
• 1-1/3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup butter
• 1-1/2 cups unsweetened cocoa powder
• 2 cups sugar
• 4 eggs at room temperature
• 1-1/2 teaspoons vanilla
• 2 cups broken walnut pieces, lightly toasted
• 1/4 cup butter, melted
• 2/3 cup cocoa powder
• 1/2 teaspoon vanilla
• 2 cups sifted powdered sugar
• 1/4 cups plus milk
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. With a wire whisk stir flour, salt and baking powder together. Mix well. Set aside. Melt butter. Stir in cocoa powder. Stir well. Add sugar. Beat in eggs one a time.
Stir in vanilla. Add premixed flour mixture. Mix well. Stir in walnut pieces. Bake in prepared pan for 30 minutes. Remove from oven and cool on wire rack. Ice with chocolate frosting when completely cool.
---- With second set of ingredients, over boiling water mix butter and cocoa powder. Stir in vanilla. Add powdered sugar and enough milk to make a thick, but spreadable icing. Spread on cooled brownies before icing hardens.
Kari Ikan (Fish Curry)
Serves 4 people, more for a rijsttafel
No sampling of Indonesian dishes would be complete without seafood or a curry. Syamsul and Beverley Bachri, owners of
Bachri's in Pittsburgh, Pennsylvania provide us with the perfect marriage, a fish curry, and a simple one at that.
1 Tb. oil
1 onion, sliced
1 tsp. grated fresh ginger
8 kemiri ground
1 tsp. curry powder
2 tsp. kecap manis (sweet soy sauce)
2 tsp. lemon juice
1 cup water
4 fish fillets
2 scallions, chopped
Heat oil in a wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over low
heat for 3 minutes.
Add kecap manis, lemon juice, and water, and bring to a boil. Reduce heat and simmer for about 3 minutes.
Add fish fillets in a single layer in the wok. Cover and simmer for 5 minutes on each side or until the fish is done. Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with white rice.
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped pitted Kalamata olives or other
brine-cured black olives
1 teaspoon fresh oregano, finely chopped
3 cups (loosely packed) thinly sliced romaine lettuce
1 cup cherry tomatoes, halved
1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes
1 small red bell pepper, chopped
1 small green bell pepper, chopped
½ small red onion, sliced
1 cup crumbled feta cheese (about 4 ounces)
Whisk first 4 ingredients in large bowl to blend.
Add the rest of the ingredients and toss to combine.
Season salad with salt and pepper. Serve.
1/2 cup raspberries
3 tablespoons Chambord (black raspberry liqueur)
2 teaspoons sugar
1 half bottle Champagne or other semidry sparkling wine, chilled
Gently stir together raspberries, Chambord, and sugar in a small bowl, then macerate, covered and chilled, at least 1 hour and up to 2.
Spoon 2 tablespoons raspberries with some juice into each of 2 Champagne flutes or other glasses and slowly top off with Champagne.
Nagasari is a steamed cake containing bananas , which is commonly eaten as a snack in Indonesia.
1 cup rice flour
i tbsp corn flour
4½ coconut milk
Salt and sugar to taste
250 gm bananas (half peeled and cut into pieces)
Banana leaves (for wrapping)
• Put rice flour, corn flour, coconut milk and salt into a pot and mix evenly.
Add sugar to taste.
• Heat the mixture on medium heat, constantly stirring until the mixture turns 'custard like' (very thick).
• Put a tablespoon of the mixture into cupcakes (or banana leaves) and top the mixture with a slice of banana. Steam for 10 minutes.
Kolak pisang or braised banana with palm sugar and coconut gravy is a local dessert that is already familiar throughout this vast archipelago. Some hotels put this sweet dessert on their menu list. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine, this is tied in a knot and used to flavor desserts and cakes.
1 pandan leaf (screwpine leaf)
2 big cubes of Gula Jawa (Javanese Palm Sugar)
1 can of Kolang-Kaling (Toddy Palm Fruit)
3 large cassava
5 large sweet potato
1 can of coconut milk, add 2 cup of water
1 1/2 cup of sugar
1/2 teaspoon of salt
- Peel skin from sweet potato and cassava, wash clean, cut into small cubes, place in a boiling pan
- Peel the banana skin, make small cuts and place in the boilin pan along with sweet potato and cassava
- Cut half each kolang-kaling if desire, if not, leave it as its natural round, put into the boiling pan as well (without the water)
- Tie knot the screwpine leaf and add it into the pan
- Add sugar, salt, palm sugar, coconut milk, and the water into the pan
- Bring to boil everything inside the pan until cassava and sweet potato become tender, taste the soup if its sweet enough for you, turn off the stove.
- Serve warm or cold as desired
- Usually its hard to fine Javanese Sugar (Gula Jawa) in Western countries eventho Gula Java means Palm Sugar, yet it is differ from the Palm Sugar in the Western Market, however, you can use Palm Sugar, as desired. Gula Jawa is mostly used to make this dessert nice attractive brownish in color.
- In some countries, Kolang-Kaling is well knows as Kolang Kaling/Buah Atap/Atap Seed/Kaong/Tropical Food/Toddy Palm Fruit.
1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste
3 cloves Garlic
1 teaspoon Peppercorns
Chopped Chinese parsley
- Put oxtail in a pan with 2 liters water and bring to the boil.
- Carefully scoop off and discard the scum floating on the surface.
- Discard the stock and replace with 2 liters clean water.
- Add chopped ginger, nutmeg and spring onion.
- Cover the pan and simmer over low heat until tender.
- Remove the tail, reserving 1 1/2 liters stock.
- Bring the stock to the boil, then add oxtail.
- Heat margarine and fry ground spices until fragrant.
- Add to the boiling stock, then add carrots and potatoes.
- Bring to the boil until the ingredients are thoroughly cooked.
- Garnish with fried shallots, spring onions, and Chinese parsley.
- Serve hot.
It`s ok. Www.okfoods.blogspot.com
Rujak (Spicy Fruit Salad)
Rujak is considered Indonesia's national salad.
1 medium-sized can pineapple chunks
2 bananas, peeled and chopped
3 green apples, peeled and chopped
1 small cucumber, peeled and sliced
1 teaspoon chili powder
1 Tablespoon dark soy sauce
½ cup dark brown sugar
2 Tablespoons lime (or lemon) juice
1.Place all fruits and vegetables into a bowl and mix thoroughly.
2.In a separate bowl, combine dressing ingredients.
3.Pour the dressing over the fruits and vegetables. Chill before serving.
Serves 4 to 6.