All Food Recipes

Ingredients:
30 g carrots
150 g brocoli
100 g dried Chinese mushrooms, soaked in water to soften, stalks removed
100 g canned button mushrooms, drained
100 g young baby corn, rinsed clean
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
2 tsps vegetarian oyster sauce (try Knorr or Maggi)
250 g vegetarian abalone (available at most vegetarian shops), sliced

Sauce
Pinch of corn flour
1 tbsp dark soy sauce
1/2 tsp vegetarian oyster sauce
Salt and sugar to taste

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Ingredients:
125 g cabbage, torn into bite-size pieces
125 g bamboo shoots, sliced
125 g long beans, cut into 4 cm lengths
20 g straw mushroom
22 g pieces pressed tofu (dou gan), cut diagonally into two
8 fresh chillies
2 tsp belaccan
4 candlenuts
10 shallots
650 ml coconut milk
Salt to taste

Method:
Grind red chillies, belaccan, candlenuts and shallots together in a food processor. Heat 2 tablespoons of oil in a pot and fry the ground ingredients till fragrant. Add the coconut milk. Bring to a gentle boil and add the cabbage, bamboo shoots, long beans and mushrooms. Simmer until the vegetables are cooked before adding the pressed tofu. Add salt. Once the tofu is beated, you’re ready to serve the Lemak

Ingredients:
4 large potatoes, peeled and chopped
2 carrots, chopped
1 parsnip, peeled and chopped
1 cup celery chunks
1 cup green peas
1 cup green beans, chopped
2 x 400 g can salt-free tomato pieces, drained
1 green capsicum, seeded and cut into chunks
2 cups fresh orange juice
1 tablespoon finely or vegetable stock
2 cups grated swede
Black pepper
1 bead of garlic

Place all ingredients except the garlic, peas and beans in a large earthenware casserole dish. Bake at 170 C, with lid on, for 2 hours. The casserole is ready to eat when vegetables are tender and liquid has reduced to a thick sauce.

For a rich garlic flavour, break the whole garlic head into cloves. Leave their skins on and toss them in a little vegetable oil. Place in a shallow in a little dish in a hot oven for about 20 minutes or until they soften and brown. Serve them as a garnish on top of the casserole - you can peel back the skin and devour the sweet, roasted flesh. Add the peas and beans to the casserole about 5 mins before serving.

Ingredients:
30 g carrots
150 g brocoli
100 g dried Chinese mushrooms, soaked in water to soften, stalks removed
100 g canned button mushrooms, drained
100 g young baby corn, rinsed clean
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
2 tsps vegetarian oyster sauce
250 g vegetarian abalone (available at most vegetarian shops), sliced

Sauce
Pinch of corn flour
1 tbsp dark soy sauce
1/2 tsp vegetarian oyster sauce
Salt and sugar to taste

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Ingredients:
1 medium-sized aubergines
Salt
120 g (4 oz) young French beans (in Indonesia we would use kacang panjang, ‘yard-long beans’)
120 g (4 oz) bamboo shoots
60 g (2 oz) very young spring greens (optional-in Indonesia we use melinjo leaves)
1 slice terasi
4 kemiri (candlenuts)
3 cloves garlic
1 green chilli or 1/2 tsp chilli powder
6 shallots or 1 onion
1 cup water or stock
30 g (1 oz) ebi (dried raw shrimps)
1/2 tsp brown sugar
1.5 tsp ground coriander
1/2 tsp powdered, or stalk of fresh, lemon grass (optional)
2 Kaffir lime leaves or bay-leaves
2 cups thick santen

First, prepare the vegetables. Slice the aubergine, sprinkle with salt, and let it stand for 30 minutes; then rinse and leave to dry. Cut up the beans into pieces about 1 cm (1/2″) long. Slice the bamboo shoots bery thin. Chop the spring greens coarsely.
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This stew is cooked in santen. The turmeric gives it its yellowish colour.

250 g (8 oz) brisket
Salt
3 kemiri (candlenuts)
6 shalllots
1 small vegetable marrow
1 medium-sized potato
2 carrots
1 cup water
1/2 tsp chilli powder
A pinch of ground laos (galingale)
A pinch of powdered lemon grass
1/2 tsp ground ginger
1 tsp turmeric
1 salam leaf or bay-leaf
60 g (2 oz) broad beans (in Indonesia we would use kacang pagar, Lima beans)
1 cup thick santen

Boil the brisket with a little salt for 60 minutes. Keep a cupful of the stock, and cut the meat into small pieces.
Pound the kemiri and shallots into a smooth paste. Peel the marrow, potato and carrots, and chop them into small cubes.
Put the cupful of water into a saucepan, and in it put the kemiri paste, chilli, laos, lemon grass, ginger, turmeric, and salam (or bay) leaf. Stir this mixture and bring it to the boil. (more…)

Ingredients:
60 g (2 oz) carrots
60 g (2 oz) runner beans
60 g (2 oz) cauliflower, or courgettes
60 g (2 oz) beansprout
2 shallots
1 slice terasi
A pinch of chilli powder
1 tsp dark soya sauce
2 tbs vegetable oil
6 tbs water
Salt and pepper

Peel, wash, and cut the carrots into sticks lengthwise; cut each stick into 3 or 4 shorter pieces. Cut the beans about the same length as the carrots. Wash and cut the cauliflower into small flowerets, and clean the beansprouts. If you are using courgettes, cut them up in the same way as the carrots, so that all the pieces of vegetable are about the same size.
Crush the shallots and terasi and fry them together in a little oil for about half a minute. Add the chilli powder, carrots, cauliflowers, and beans. (more…)

120 g (4 oz) ‘yard-long beans’ (kacang panjang)
120 g (4 oz) bean sprouts
120 g (4 oz) sweet potatoes
120 g (4 oz) white cabbage
4 small eggplants (terung gelatik)
1/2 cucumber
2 tbs chopped fresh mint (kemangi)

First, prepare the vegetables. Cut the yard-long beans into pieces about 1 cm (1/2″) long. Clean the beansprouts. Peel the sweet potatoes, cut them into very tiny matchsticks and soak them in cold water with a teaspoonful of salt until you are ready to dress the salad. Shred the cabbage finely, cut the round eggplants each into four pieces, and peel and slice the cucumber.
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