Ingredients:
2 cups chicken stock
1 clove garlic, crushed
1 teaspoon turmeric
3/4 teaspoon chilli powder
1/2 teaspoon ground ginger or 1 teaspoon peeled, grated fresh ginger
1 teaspoon ground coriander
2 carrots, cut into julienne strips
2 zucchinis, cut into julienne strips
1 celery stick, diagonally sliced
10 green beans, cut into 3 cm lengths
1/2 to 1 cup cauliflower rosettes
1 red and 1 green capsicum, seeded and cut into strips
1/2 to 1 cup mushrooms, sliced
400 g can salt-free whole tomatoes and juice
1/2 cup spring onions, chopped
(more…)
Ingredients:
3 tbsp plain flour
Salt
Ground black pepper
8 medium chicken thighs
2 tbsp vegetable oil
175 g shallots, peeled
225 g baby carrots, scrubbed and trimmed
1 spring each of fresh parsley, thyme and oregano
1 bay leaf
300 ml chicken stock
300 ml dry white wine
175 g baby corn, halved widthways
100 g frozen peas
Method:
Place the flour an a large and season with salt and pepper. Toss the chicken in seasoned flour till coated.
Heat the vegetable oil in a large saucepan, then fry the coated chicken for eight minutes on a high heat, turning, until lightly golden all over. Lower the heat and add the shallots and carrots to the pan. Continue to cook for a further three minutes.
Using a clean piece of string, tie together the fresh parsley, thyme, oregano and bay leaf, then add to the pan. Pour in the stock and wine, bring to the boil, then cover and simmer for 45 minutes.
(more…)
Cooked Vegetable:
A good mixture would be 90 g (3 oz) of each of the following :
Cabbage, shredded, but not too finely
French or runner beans, cut up into pieces about 1 cm (1/2″)
Carrots, cut into rounds
Beansprouts, or cauliflower
(Note on cleaning beansprouts. Abeansprout has a very small greenish-yellowish leaf, a white stem and a little brown root. The whole thing is perfectly adible, root and all, but if you cook a quanity of them the brown pigment from the root tends to make the final result look a bit messy. Therefore, unless you are in a hurry, it is worth spending the time to twist off each root from its stem).
Boil each vegetable separately for not more than 5 minutes (and the beansprouts for not more than 3 minutes0. Then serve them as explained in the last part of the recipe.
Raw Vegetables:
1 bunch watercress
90 g (3 oz) raw carrots, chopped
90 g (3 oz) raw white cabbage, shredded
About 6 radishes, sliced
1/2 cucumber, slice
Spring onions, chopped
Mint (in Indonesia, kemangi), chopped
(more…)
Ingredients:
1 300 g (10 oz) or 250 g (12 oz) can of bamboo shoots or courgettes or a cauliflower of the same weight
180 g (6 oz) desiccated coconut or half a fresh coconut, grated, without the brown rind
1/2 tsp chilli powder
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp ground coriander
2 tsp tomato ketchup
1/2 tsp brown sugar
Salt to taste
1 onion
2 cloves garlic
2 tbs vegetable oil
1 or 2 eggs
1 cup water
Prepare the bamboo shoots or courgettes or cauliflower, as described above. Slice the onion and crush the garlic. Heat the oil in a wok or deep frying-pan, then fry the onion and garlic for 1 minute. Add the bamboo shoots or courgettes or cauliflower and saute for 1 minute. Then put in all the other ingredients, except the eggs and water. Saute for 2 more minutes and add water. Cover, and simmer for 5 minutes. Uncover, and continue cooking, at the same time stirring well, until all the water has been absorbed by the coconut. Taste. Now beat the egg or eggs, and season with a little salt and pepper. Put the vegetables in an oblong ovenproof dish. Pour the beaten eggs evenly over the top, and cook in the oven at gas mark 4 (about 350 F) for 30-40 minutes or until the egg sets. Serve hot.
Ingredients:
4 Tahu Goreng
120 g (4 oz) beansprouts
2 medium-sized potatoes
1/4 cucumber
Seledri (flat-leaved parsley)
8-10 emping melinjo
For the sauce:
1 cabe rawit or a pinch of chilli powder (use more chilli if you like your food hot)
2 cloves garlic (optional)
3 heaped tbs Kacang Goreng
1 tbs dark soya sauce
1 tsp Bovril (This is not as un-Indonesian as it may sound. At home I would use petis udang, which looks rather like Bovril and taste very similar, it is made from shrimps)
Juice of 1/2 a lime or 1/2 a lemon
2 tbs hot boiled water
Clean the beansprouts and put them in boiling water with a little salt. Cover and leave them for 6 minutes, then drain and keep them warm. Peel the potatoes, slice them thin, and fry them crisp. Peel and slice the cucummber, chop the seledri, and fry the emping.
Now make the sauce. Pound the cabe rawit or chilli powder, the garlic and the Kacang Goreng into fine powdery paste. Put this in a bowl with the soya sauce. Bovril and lime juice,; mix well together and add the water. Mix well again.
(more…)
Ingredients:
500 g (1 lb) young spinach leaves
2 young corncobs, or 120 g (4 oz) sweet potatoes
2 shallots
1/2 green chilli, or a pinch of chilli powder
A pinch of ground ginger
A small slice of kencur
1 salam leaf or bay-leaf
Salt
Wash the spinach and chop it coarsely. Cut each corncob into three pieces; or peel and cut the sweet potatoes into small cubes.
Slice the shallots and chilli finely and put them into a saucepan with 1 cup of water. Add the ginger, kencur, salam and salt, and bring to the boil. When the water boils, put in the corn or sweet potatoes, cover the pan, and simmer for 15 minutes. Uncover, add the chopped spinach and another half cup of water. Taste, and add more salt if neccesary. Cook until the spinach is tender (about 5-7 minutes), remove the kencur and the leaf and serve hot.
Ingredients:
1 small aubergines
2 medium-sized corgettes
Salt
2 cups waer
4 leaves of white cabbage (or melinjo leaves)
120 (4 oz) runner beans (yard-long beans)
2 kemiri (candlenuts)
1 small green chilli
2 shallots
A pinch of laos (galingale)
1 salam leaf or bay-leaf
1/2 tsp sugar
4-6 tbs thick tamarind water
Slice the aubergine and corgettes, sprinkle them with salt, and leave to stand for a half an hour. Boil the peanuts in a cupful of water for 10 minutes. Slice the cabbage leaves, top and tail the runner beans and cut them into pieces about 1 cm (1/2″).
Put half a cup of water into a saucepan. Crush the kemiri, chilli and shallots, and add them all to the water. Boil for 5 minutes and add the laos, the salam or bay-leaf, the sugar and the remaining half-cup of water. Bring back to the boil and put in the cabbage and beans. Simmer for 3 minutes. Add the aubergines, courgettes, ad cooked peanuts. Simmer for another 5 minutes, and put in the tamarind water and salt. Simmer for 4 or 5 minutes longer, and serve hot.
Sayur Asam can also be eaten as a soup. It looks like a cloudy, thick vegetable soup; the sourness it very refreshing.
Ingredients:
