Showing posts with label Indonesia. Show all posts
Showing posts with label Indonesia. Show all posts

December 10, 2018

SAMBAL TELUR (EGG CURRY)

Ingredients:
Hard boiled eggs  -8
Tamarind - 1 tbsp
Water - 120 ml
Oil - 5 tbsp
Salt - 1 tsp
Sugar - 1 tsp

Rempah:
Dried chillies - 15 (seeded)
Red chillies - 4
Shallots - 10
Dried shrimp paste - 1 tbsp

Method:

  • Soak tamarind in water for 15 minutes. Squeeze and extract juice.
  • Heat oil in a wok. Stir fry rempah for 3 minutes till fragrant. 
  • Add tamarind juice,eggs, salt and sugar. Cook in medium flame for 3 minutes.
  • Then cook another 5 minutes in low flame until the oil floats.
  • Serve with Lontong.

January 31, 2018

SAMBAL OEDANG (SPICED PRAWNS)

Ingredients:
Onions - 2
Garlic cloves - 2
Salt - 1 tsp
Chilli powder - 1 tsp
Lemon juice- 1/2
Lemon peel - 1/2
Sugar - 3 tsp
Ginger - 2" piece
Prawns - 500 gms
Oil - 1 tbsp
Coconut milk - 1 1/2 cup

Method:
  • Chop the onions coarsely and blend them together with garlic, salt, chilli powder, lemon juice, lemon peel, sugar and ginger.
  • Peel and devein the prawns. Wash under cold running water and pat dry.
  • Heat the oil in a heavy pan. Add ground ingredients; fry for 3 minutes, stirring continuously.
  • Add the prawns and reduce the flame. continue to stir for a further 3 minutes.
  • Add the coconut milk and simmer for 10 minutes.
  • Cool and chill before serving.


December 31, 2017

INDONESIAN RICE SALAD

Ingredients:
Long grain brown rice- 2 cups
Water - 4 1/2 cups
Lime dressing
Chinese pea pods - 150 gms (ends and strings removed)
(snow or sugar peas)
Red or green bell pepper - 1 (seeded and chopped)
Green onions - 5 (thinly sliced)
Water chesnuts - 1 can (200 gms)
(drained and chopped)
Cilantro - 1/4 cup (chopped)
Raisins - 1/4 cup (optional)

Method:

  • In a 3-4 quart pan, combine rice and water.
  • Bring to a boil over high heat; then reduce heat, cover, and simmer until rice is tender to bite (about 45 minutes).
  • Let stand, uncovered, until cool (about 30 minutes).
  • Meanwhile prepare lemon dressing.
  • Thinly slice pea pods. Place in a large bowl; add bell pepper, onions, water chestnuts, cilantro, raisins (if used), rice, and lime dressing. Mix well.
  • Spoon salad into a serving bowl.
Lime Dressing:
  • In a small bowl, stir together 2/3 cup unseasoned rice vinegar, 2 tbsp each lime juice and reduced sodium soy sauce, one tbsp minced fresh ginger, t tsps minced garlic and 1 tsp oriental sesame oil.

April 08, 2017

BALINESE CURRY-BALI

Ingredients:
Coconut milk -2 cups
Fresh red chillies -4-5
Garlic  - 2 tbsp (minced)
Ginger - 2 tbsp (minced)
Curry powder - 1 tsp
Baby corn - 6
Zucchini - 1
Button mushrooms - 6
Basil leaves- 6
Lime leaves- 2-3
Tamarind pulp - 1 tsp
Oil - 2 tbsp

Method:
  • Cut the zucchini and mushroom into cubes. cut the baby corn in long slices. Keep aside.
  • Saute the red chillies, ginger, garlic and two basil leaves in a pan for 2 minutes and grind it in a food processor.
  • Heat oil in a pot; add the prepared paste, the curry powder, lime leaves and saute for 2 minutes.
  • Add the vegetables and stir fry.
  • Add the coconut milk and bring to a boil and simmer for 5-6 minutes.
  • Add the tamarind pulp and mix well.
  • Serve west pipping hot with steamed rice.

October 20, 2016

SWEET CABBAGE SALAD

Ingredients:
Cabbage purple and white - 2 cups
Few salad leaves or lettuce
Oil - 1/2 tsp

For Dressing:
Water - 1/3 cup
Brown sugar - 2 tbsp
Corn flour - 1 tsp
Paprika -  1 tsp
Garlic - 1/2 tsp (chopped)
Mint leaves - few
Soya sauce- 1/2 tsp
Vinegar - 1 tsp
Pepper - 1/8 tsp
Sesame seeds - 1 tbsp
Salt to taste

Method:

  •  Mix together all the dressing ingredients and cook till thick,
  • Add the chopped cabbage in the hot dressing and mix well.
  • Add the salad leaves when it is cool.
  • Mix well and serve chilled.

April 01, 2016

INDONESIAN CHICKEN

Ingredients:
chicken breast - 2 (skinned, halved and boned)

Walnuts -1/2 cup (chopped)
Lime juice- 1/2 cup
Hot chicken stock - 1 cup
Garlic cloves - 2(smashed and chopped)
Olive oil - 1 tbsp
Sour cream - 1 cup
Chives - 2 tbsp (chopped)
Salt and pepper

Method:

  • Cut chicken into 1/2" pieces. Place in  bow along with walnuts, lime juice, chicken stock, garlic, salt and pepper; marinate 2 hours in refrigerator.
  • Thread chicken on skewers with oil and broil 6-7 minutes each side in oven 6" from top element.
  • Before kebabs are done, mix reserved marinade with sour cream and chives.
  • Serve with chicken.
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