Cream And Cheese Soups

Broccoli Cheese Soup
Cheesy Vegetable Soup
Chicken Cheese Soup
Cream of Asparagus Soup
Cream of Crab Soup
Cream of Lettuce Soup
Cream of Mushroom Soup
Cream of Onion Soup
Cream of Pumpkin Soup
Potato and Cheddar Soup
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Potato and Cheddar Soup

Potato and Cheddar Soup




Ingredients -

2 cups Water
2 cups peeled and cubed Red Potatoes
3 tablespoons melted Butter
1 small Onion, chopped
3 tablespoons All-Purpose Flour
Salt and Pepper, to taste
3 cups Whole Milk
1/2 teaspoon White Sugar
1 cup shredded Cheddar Cheese
1 cup diced Ham

 
Preparation:

1. Add water and cubed potatoes to stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and boil potatoes until tender, about 20 minutes.
4. Remove potatoes with slotted spoon to bowl.
5. Drain stockpot, reserving 1-cup potato water.
6. Stir in butter, chopped onion, and all-purpose flour.
7. Season with salt and pepper.
8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.
9. Simmer 30 minutes, stirring frequently.

Soup Making Tip
Boiling Potatoes

Good at holding up well in soups, boiling potatoes contain the least amount of starch, and retain their texture when cooked.

Soup Making Tip
Baking Potatoes

Baking potatoes are great for soups where you prefer the potato breaks down some, perhaps a soup where all or part of the soup will be pureed to change the texture.
 
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Cream of Pumpkin Soup

Cream of Pumpkin Soup




Ingredients -

1 (29 ounces) can Solid Pack Pumpkin
1 (14-1/2 ounces) can Chicken Broth
1/2 cup Cold Water
1/4 cup Brown Sugar, packed
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Salt
1/8 teaspoon Pepper
2 cups Half-and-Half

 
Preparation:

1. Add solid pack pumpkin, chicken broth, cold water, brown sugar, ground nutmeg, salt, pepper, half-and-half to stockpot.
2. Stir to combine.
3. Bring to a boil over medium heat.
4. Reduce heat to low. Stir in half-and-half.
5. Simmer until heated through.
6. Serve hot.

Soup Making Tip
Honey And Brown Sugar

To mellow tart ingredients in soups and other savory dishes, add a splash of honey or a teaspoon of brown sugar to sweeten and lessen the bite of other ingredients.

Soup Making Tip
Pureeing Soups

A good blender is a necessary tool for the serious soup makers. Removing soups from the stockpot after cooking and pureeing all or part of the soup is a regular activity.
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Cream of Onion Soup

Cream of Onion Soup




Ingredients -

3 tablespoons Butter
2 tablespoons All-Purpose Flour
2 cups thinly sliced Vidalia or Sweet Onion
2 cups Whole Milk
2 cups Half & Half
1 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Nutmeg
1/8 teaspoon Paprika
4 tablespoons Parmesan Cheese (1 per bowl)
4 teaspoons chopped Parsley (1 per bowl)
Croutons, browned in butter
Worcestershire Sauce, for seasoning
 
Preparation:

1. Add butter to stockpot. Melt butter over low heat.
2. Add all-purpose flour and cook several minutes, stirring constantly.
3. Add onions to stockpot. Sauté onions until soft, but not browned.
4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.
5. Stir in salt, pepper, nutmeg, and paprika.
To Serve:
1. Add 1 tablespoon Parmesan cheese and 1 teaspoon parsley to individual soup bowls.
2. Garnish with croutons.
3. Serve with Worcestershire sauce


Soup Making Tip
Seeds

Fennel, cumin, coriander, caraway and other seeds can add rich, complex flavors to soups. Consider toasting them in a hot, dry skillet to add a nutty flavor.

Soup Making Tip
Sweet Spice

All-spice, clove, and cinnamon, among others can add great flavor to savory and cold soups.
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Cream of Mushroom Soup

Cream of Mushroom Soup




Ingredients -

8 ounces Button Mushrooms (1 cup sliced, remaining finely chopped)
4 tablespoons Unsalted Butter
1 medium White Onion, chopped
1/4 cup Flour
1 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1/4 cup Cold Water
1 can condensed Chicken Broth
1 cup Half-and-Half
Snipped Parsley
 
Preparation:

1. Add butter to stockpot. Melt over low heat.
2. Sauté slice mushrooms until golden brown.
3. Remove mushrooms from stockpot with slotted spoon.
4. Add remaining chopped mushrooms and chopped white onion. Sauté until onion is tender.
5. Stir in flour, salt and fresh ground black pepper.
6. Sauté 1 minute, stirring constantly.
7. Remove stockpot from heat. Stir in cold water and chicken broth.
8. Return to heat. Bring to a boil over medium-high heat.
9. Stirring frequently, boil 1 minute.
10. Reduce heat to medium
11. Stir in half-and-half and sliced mushrooms.
12. Heat just until cooked through. DO NOT BOIL.
13. Garnish individual servings with parsley.

Soup Making Tip
Cremini Mushrooms

The light brown Cremini mushroom looks like a button mushroom, but contains considerably more flavor and a heartier texture.

Soup Making Tip
Fresh Herbs

To bring wonderful, intense, fresh flavor to soups, add fresh chopped herbs such as parsley, basil, cilantro, and rosemary at the very end of the cooking process.
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Cream of Lettuce Soup

Cream of Lettuce Soup




Ingredients -

1 small Onion, chopped
1/4 cup Butter
2 large heads Boston Lettuce, finely shredded (reserve 1 cup)
1/4 cup All-Purpose Flour
3 cups Cold Water
1 tablespoon Instant Chicken Bouillon
1 cup Half-and-Half
1/2 teaspoon Salt
1/8 teaspoon Pepper
Mint Leaves
 
Preparation:

1. Add butter to stockpot. Melt over low heat. Sauté onion until tender.
2. Stir lettuce (except reserved) into onion. Sauté until lettuce wilts, about 5 minutes.
3. Stir in all-purpose flour and continuing 1 minute.
4. Add water and bouillon granules. Bring to a boil over medium high heat.
5. Boil 1 minute.
6. Remove from heat.
7. Add lettuce mixture to blender in batches. Cover blender tightly. Puree until smooth.
8. Transfer lettuce soup to large bowl.
9. Return soup back to clean stockpot.
10. Stir in half-in-half, salt and pepper.
11. Bring to a gentle boil.
12. Garnish individual servings with mint leaves.

Soup Making Tip
Storing Leafy Greens

Remove excess moisture from leafy greens by blotting them dry with paper towels and placing them in dry plastic bags. Store loosely wrapped in the refrigerator.

Soup Making Tip
Buying Vegetables

Understanding the difference in flavors and textures when buying varying sizes of vegetables is very important to cooking and soup-making.
 
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Cream of Crab Soup





Ingredients -

1 Chicken Bouillon Cube
1 cup Boiling Water
1 cup Butter
1/4 cup Chopped Onion
3 tablespoons Flour
1/4 teaspoon Celery Salt
1 dash Fresh Ground Black Pepper
1 quart Milk
1 pound Crabmeat, cleaned and sorted, bones and cartilage removed
chopped Fresh Parsley
 
Preparation:

1. Dissolve bouillon cube in boiling water.
2. Add butter to saucepan. Sauté onion until soft.
3. Stir in flour, celery salt, and fresh ground black pepper
4. Gradually stir in milk and chicken bouillon. Stirring constantly, simmer until soup thickens.
5. Gently fold in crab meat.
6. Cook until heated through.
7. Garnish individual servings with chopped fresh parsley.


Soup Making Tip
Vegetable Brush

Vegetable brushes are essential for cleaning potatoes and other root vegetables. Knock off as many dirt particles off vegetables prior to rinsing or wiping with a cloth.

Soup Making Tip
Herb Availability

Fresh garden herbs are available at different times during the year, depending on the herb. Some herbs are available year round, but peak season offers the best quality.






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Cream of Asparagus Soup

Cream of Asparagus Soup




Ingredients -

2 large Baking Potatoes, diced
Cold Water
2 pounds Asparagus, washed, woody ends trimmed, cut into 1-inch pieces (reserve asparagus tips)
2 tablespoons chopped Fresh Dill
1/4 cup Unbleached Flour
1 cup Whole Milk
Coarse Salt
 
Preparation:

1. Add diced potatoes to stockpot. Cover with cold water.
2. Bring to a boil over medium high heat.
3. Reduce heat to medium and boil potatoes 20 minutes, or until they are fork tender.
4. Add asparagus pieces (except tips) to stockpot with potatoes, Simmer 10 minutes.
5. Stir in fresh dill.
6. Pour cooking liquid in large bowl and reserve.
7. Mash potatoes and asparagus. Blend, if necessary.
8. Lightly brown flour in a small saucepan. Cool.
9. Stir milk gradually into flour.
10. Add milk mixture to stockpot.
11. Add asparagus tips to soup. Cook until tips are bright green.
12. Season with salt and serve hot.

Soup Making Tip
Eat Asparagus

Asparagus is low in calories and low in sodium, rich in nutrients and fiber, making it one of the best vegetables you can consume.

Soup Making Tip
Asparagus Nutrition

Asparagus is one of the best vegetables for you. It delivers fiber, vitamins and minerals, and folic acid. Asparagus is low in sodium and contains zero fat.
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Chicken Cheese Soup

Chicken Cheese Soup




Ingredients -

4 Boneless, Skinless Chicken Breasts (1-½ pounds)
10 cups Cold Water
4 cups Low-Sodium Chicken Broth
1 large White Onion, chopped
2 medium Carrots, grated
2 Celery Stalks, chopped
4 Chicken Bouillon Cubes
1 (8 ounces) jar Taco Sauce
1 cup Uncooked Rice
1 pound Velveeta Cheese, diced into small pieces
Salt, to taste
Fresh Ground Black Pepper, to taste
Preparation:

1. Add chicken breasts to large saucepan. Cover breasts with cold water.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low. Simmer 20 minutes.
4. Remove chicken to cutting board. Cool and cut into bite-sized pieces. Set aside.
5. Add chicken broth and 8 cups of chicken cooking water to stockpot.
6. Add chopped white onion, grated carrots, chopped celery, bouillon cubes, and taco sauce to chicken stock.
7. Bring to a boil over medium heat. Stir in rice.
8. Reduce heat to low. Simmer 20 minutes.
9. Stir in chicken breast pieces.
10. Stir in cheese gradually until cheese is completely melted



Soup Making Tip
Carrots

White rootlets on the orange section of the carrot indicate a carrot that is aging. Buy carrots that are free of these rootlets.


Soup Making Tip
Sautéed Vegetables

Sauté vegetables in butter before adding to soups and your soups will taste better and cook faster.






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Cheesy Vegetable Soup

Cheesy Vegetable Soup




Ingredients -

1 large can Chicken Broth
3 cups peeled and diced Potatoes
1 (8 ounces) bag Frozen Broccoli Pieces, thawed
1/4 to 1/2 cup diced Carrots
1 Onion, finely diced
1-1/2 cups Half and Half or Milk
1/4 cup Cornstarch
1 (8-ounce) package Velveeta Cheese Slices
 
Preparation:

1. Add chicken broth, diced potatoes, broccoli pieces, and diced carrots to stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low. Cover stockpot with lid. Simmer 20 minutes.
4. Add cornstarch and half-and-half to small bowl.
5. Stir cornstarch into soup mixture.
6. Add 1 cheese slice at a time to soup. Stir continuously until each slice melts.
7. Serve hot.

Soup Making Tip
Carrots

Remove the greens and a small portion at both ends of the orange section. Peel the carrot and slice as required.

Soup Making Tip
Vegetable Soup

Always add longer cooking vegetables to soups first, and faster cooking vegetables during the last 10 minutes.
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Broccoli Cheese Soup

Broccoli Cheese Soup




Ingredients -

1 tablespoon Butter, melted
1/2 medium Onion, chopped
1/4 cup melted Butter
1/4 cup Flour
2 cups Half-and-Half
2 cups Chicken Stock or Bouillon
1/2 pound Fresh Broccoli
1 cup Carrots, cut julienne style
Salt and Pepper, to taste
1/4 teaspoon Nutmeg
8 ounces Grated Sharp Cheddar
 
Preparation:

1. Add butter to small saucepan. Sauté onion until soft. Set aside.
2. Add butter to stockpot. Melt over medium heat. Whisk 3-5 minutes.
3. Whisking continuously, slowly add in the half-and-half.
4. Stir in chicken stock and continue whisking.
5. Reduce heat to low. Stir in broccoli, carrots, and onion. Simmer 20 minutes.
6. Season with salt and pepper.
7. Add soup in batches to blender. Puree until smooth.
8. Return to stockpot. Reduce heat to low. Stir in grated cheese.
9. Stir in the nutmeg.
10. Serve hot.
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American Ginseng Chicken Soup


Ingredients:
# 1 kg kampung chicken, skinned and cut into fairly large pieces
# 15g American ginseng (Phao Sum)
# 1 green apple, cored and cut into quarters
# 3 seeded red dates
# 1 tsp kei chi (woldberries)
# 800ml hot water
Method:
1. Blanch chicken pieces in a pot of boiling water. Drain well.
2. Combine all ingredients in a medium-sized crockpot. Cook slowly on high heat for three hours.
3. Serve hot.
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Stir-Fried Eggs and Tomatoes


Ingredients:
3 eggs
2 tomatoes, cut into slices
Salt
Soy Sauce

Instructions:
1. Beat the eggs, salt and soy sauce in a metal bowl.
2. Place the bowl in the steamer and steam for 15 – 20 minutes.

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Egg Recipes

Eggs in Fragrant Lemongrass Sauce – Telur Petis


Spicy Padang-style Eggs – Gulai Telur

Salted Egg – Telur Asin

Omelette Tegal – Dadar Tegal

Simple Omelette – Telur Dadar


Prawn Omelette – Dadar Udang

Spiced Eggs – Sambal Goreng Telur

Omelette Java – Dadar Jawa 

Curried Eggs – Telur Kari

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Curried Eggs – Telur Kari

Ingredients:

Peanut oil 2 Tbsp
Onion 1, medium, peeled and chopped
Garlic 1 clove, peeled and chopped
Curry Powder 2 tsp or more to taste
Lemon grass (serai) ½ tsp, ground
Sambal oelek 1 tsp
Salam leaf (daun salam) 1
Kaffir lime leaf (daun jeruk purut) 1
Coconut milk 375 ml (1 ½ cups), squeezed from ½ grated coconut with sufiecient water added
Salt 1 tsp
Eggs 6, hard-boiled and shelled
Method:
  1. Heat oil in a frying pan (skillet). Add chopped onion and garlic, as well as curry  powder  and mix well. Fry lightly.
  2. Add lemon grass, sambal oelek, salam leaf, kaffir lime leaf, coconut milk and salt. Bring to the boil.
  3. Add  eggs and simmer for 10 minutes. Serve.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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Omelette Java – Dadar Jawa

Omelette Java – Dadar Jawa Ingredients:
Eggs 5
Spring onion 1, finely chopped
Dried prawn (shrimp) paste (terasi) 1 pea-size piece, softened in 1 tsp water
Sambal oelek ½ tsp
Tamarind (asam jawa) juice a dash
Salt ½ tsp
Vegetable oil or margarine 2 Tbsp
Method:
  1. Crack eggs into a bowl and beat lightly
  2. Add spring onion, dried prawn paste, sambal oelek, tamarind juice and salt. Stir to combine
  3. Heat oil or margarine in  a frying pan (skillet). Pour in egg mixture and fry on both sides
  4. Cut resulting omelette into wide strips. Serve.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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Spiced Eggs – Sambal Goreng Telur

Ingredients:
Eggs 5, hard-boiled, shelled and helved
Peanut Oil 2 Tbsp
Onion 1, medium, peeled and chopped
Garlic 2 cloves, peeled and chopped
Candlenut (kemiri) 1, grated
Galangal (laos) 1 tsp
Sambal oelek 1 tsp
Salt 1 tsp
Brown sugar ½ tsp
Salam leaf (Daun Salam) 1
Coconut milk 250 ml (1 cup), squeezed from ½ grated coconut with sufficient water added

Method:
  1. Arrange egg halves on a serving dish. Set aside
  2. Heat oil in a saucepan. Sautè onion, garlic, candlenut, galangal, sambal oelek and salt. Be cautious to avoid burning
  3. Add brown sugar, salam leaf and coconut milk. Bring to the boil, then simmer for 10 minutes
  4. Pour mixture over hard-boiled eggs and serve. Alternatively, lower eggs into the spice mixture and heat together for a few minutes befor serving.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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Prawn Omelette – Dadar Udang

Ingredients
Fresh or frozen prawns (shrimpe) 200 g (1 cup)
Plain (all purpose) 1 Tbsp
Milk 3 Tbsp
Eggs 6
Nutmeg (pala) a pinch, ground
Ground black pepper a pinch
Salt 1 tsp
Vegetable oil or margarine 3 Tbsp
Parsley 1 Tbsp, chopped

Method:
  1. Peel and devein prawns, then chop until fine
  2. Mix flour with milk, set batter aside
  3. Crack eggs into a bowl and beat lighty. Add batter to eggs and mix well. Then, add nutmeg, pepper and salt, stir to mix then add prawns
  4. Heat oil or margarine in a clean frying pan (skillet). Make an omelette of egg mixture and cut into broad strips. Sprinkle with parsley and serve warm.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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Simple Omelette – Telur Dadar

Ingrediens:
onion 1, medium, peeled and finely chopped
Red chilli 1, medium, thinly sliced
Peanut oil 1 Tbsp
Peanut Oil 5
Salt ½ tsp
Vegetable oil for margarine 2 Tbsp

Method:
  1. Fry onion and chilli in peanut oil until onion is earthly brown Dish out and set aside
  2. Crack eggs into a bowl and beat lightly. Mix in salt
  3. Heat oil or margarine in a clean frying pan (skillet). Pour in eggs and as omelette settles, sprinkle lightly with fried onion-chilli combination, which gives the omelette a wonderful flavor. Turn omelette over and do the same with the other side
  4. Cut cooked omelette into narrow strips and serve warm.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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Omelette Tegal – Dadar Tegal

Ingredients:
Eggs 5
Spring onion (scallion) 1, coarsely chopped
Dried prawn (shrimp) paste (terasi) 1 pea-size piece, softened in 1 tsp water
salt ½  tsp
Peanut oil 2 Tbsp

Method:
  1. Crack eggs into a bowl and beat lightly. Add spring onion, dried prawn paste and salt. Stir
  2. Heat peanut oil in frying pan (skilled). Pour in egg mixture and fry on both sides
  3. Cut omelette into broad strips and serve warm
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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Salted Egg – Telur Asin

Ingredients:

Duck’s eggs 10
Water 2 liters (8 cups/ 3 1/5  pints)
Coarse salt 450 g (1 lb)
Saltpetre (potassium nitrate) ½  tsp

Method:
  1. Put eggs into old-fashioned earthen jar or bean pot
  2. Bring water to the boil in a pot. Dissolve salt and saltpeter in boiling water, then remove from heat and leave to cool
  3. Pour cooled solution over eggs and store for 3 weeks
  4. When required, remove, eggs from earthen jar or bean pot and hard-boil them
  5. To serve, slice each egg in half, but retain shell
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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Spicy Padang-style Eggs – Gulai Telur

Ingredients: 8 eggs
2 cups (500 ml) thick coconut  milk
½ turmeric leaf, shredded  (optional)
1 tablespoon tamarind juice (see our sambal recipe)
½ teaspoon salt
Crispy Fried Shallots (see our sambal ), to garnis (optional)
Spice Paste
1 in (2 ½  cm) fresh galangal, peeled and sliced
½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric
1 in (2 ½  cm) fresh ginger, peeled and sliced
2 to 4 bird’s-eye chilies, deseeded
5 shallots, peeled
3  cloves garlic, peeled
Cooking Direction:
  1. Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories
  2. Boil the eggs for 7 to 8 minutes until hard,  then drain plunge into a basin of cold water to cool. Peel the eggs and set aside.
  3. Prepare the Spice Paste by grinding all the ingredients coarsely in a mortar or blender and adding a little coconut milk if necessary to keep the mixture turning. Set aside.
  4. Bring the coconut milk slowly to aboil in a wok or saucepan. Add the Spice paste and turmeric leaf (if  using),  mix well and simmer for 2 minutes. Reduce the heat to low, add the eggs and continue to simmer  uncovered until the sauce thickens, 8 to 10 minutes. Season  with the tamarind juice and salt, simmer for 1 more minute and remove from the heat. Serve hot garnished with Crispy Fried Shallots.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsan
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Water Spinach with Coconut and Spicy Dressing – Pelecing Kangkung

Ingredients: 10 oz (300 g) water spinach (kangkung) or regular spinach
1 kaffir lime leaf
1 clove garlic, peeled
1 teaspoon shaved palm sugar or dark brown sugar
1 cup (100 g) freshly grated coconut
3 bird’s eye chilies or red finger-length chilies, deseeded
½ teaspoon dried shrimp paste (trasi), dry roasted
1 teaspoon salt
1 teaspoon freshly squeezed lime or lemon juice
2 tablespoons warm water
2 tablespoons roasted unsalted peanuts
4 limes, halved, to serve
Cooking Direction:
  1. Wash the spinach well and  discard the tough stems. Cut into lengths Blanch in boiling water for 1 to 2 minutes, then set aside on a plate.
  2. Grind the kaffir lime leaf, garlic, palm sugar and grated coconut in a blender until fine and set aside in a bowl, then grind the chilies, dried shrimp paste, salt, lime or lemon juice and water to a smooth paste.
  3. To serve, toss the blanched spinach with the dried shrimp paste mixture, Sprinks the grated coconut mixture and peanuts on top and serve with lime halves on the side.
Note: if water spinach is not available, substitute any other leafy green vegetable such as spinach or Chinese cabbage
Source: Source: Authentic Recipes From Indonesia, Heinz Von Holzen and Lother Arsana
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Eggs in Fragrant Lemongrass Sauce – Telur Petis


Ingredients:
8 eggs
1 tablespoon oil
1 teaspoon palm sugar or dark brown sugar
2 cups (500 ml) thick coconut milk
2 bird’s-eye chilies, bruised
2 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
2 salam leaves
½ teaspoon salt
Crispy Fried Shallots (see our sambal recipes),
To garnis (optional)
Cooking Directions:
  1. Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories
  2. Boil eggs for 7 to 8 minutes until hard, then drain and plunge into a basin of cold water to cool. Peel the eggs and set aside.
  3. Prepare the Spice Paste by grinding all the ingredients in a mortar or blender until fine and adding a little coconut milk if necesseray to keep the mixture turning. Set aside
  4. Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sugar and stir-fry until completely dissolved,  then add the coconut milk, chilies, lemongrass and salam leaves and bring to a boil, stirring gently. Reduce the heat to low, add the eggs and simmer uncovered until the sauce  thickens, 8  to 10 minutes. Season with the salt and remove from heat. Garnish with Crispy Fried Shallots and serve hot  with stearned rice.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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Indonesian Salads and Appetizers

Gado Gado (Tofu and Vegetable Salad with Peanuts Dressing)


Crispy Peanut Wafers (Rempeyek Kacang)



Fragrant Beef Satay – Sate Sapi

Lotek – Stearmed Vegetables with Peanut Dressing

Karedok Raw Vegetable Salad with Palm Sugar Dressing

Marinated Shrimp

Fresh Tuna and Green Mango Salad – Sambal Tappa

Seasoned Fish Grilled in Banana Leaves – Pepes Ikan

Martabak – Pancakes with Curried Meat Filling

 

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Martabak – Pancakes with Curried Meat Filling

Ingredients: 2 tablespoons oil
4 cloves garlic, minced
12 oz (350 g) ground lamb or beef
1 onion, diced
1 small leek, halved lengthwise and very thinly sliced
1 red finger-length chili, deseeded and sliced
3 tablespoons minced celery leaves
1 tablespoon curry powder
4 eggs
1 spring onion, thinly sliced
½ teaspoon salt
½ teaspoon ground white pepper
Green chilies, deseeded, to serve (optional)
1 portion Mixed Vegetable Pickles (see our sambal recipes), to serve
Dough
2 cups (300 g) flour
3 tablespoons oil
¾ cup (185 ml) water
½ teaspoon salt
Cooking Directions:
  1. Prepare the mixed vegetable pickles by following  the recipe on sambal categories
  2. Make the Dough by combining and kneading  all the ingredients to form an oily, elastic dough. Cover and set aside at room temperature for 2 hours, then quarter the dough and roll each piece into a ball. Lighty oil a roling pin and roll out the Dough  and set aside.
  3. To prepare the filling, heat the oil in a wok or skillet over high heat and stir-fry the garlic for a few seconds until it changes color, about 2 minutes. Add the onion, leek, chili and celery  leaves,  and stir-fry  for 2 more minutes. Add the curry powder  and stir-fry until well blanded, 2 to 3 minutes. Remove from the heat and set aside to cool. Divide the cooked filling into 4 equal portions  and mix well
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Seasoned Fish Grilled in Banana Leaves – Pepes Ikan

Ingredients: 1 lb (500 g) white fish fillets, skinned and cut into chunks
8 to 10 shallots, peeled
3 cloves garlic, peeled
2 spring onions, sliced
1 teaspoon ground white pepper
1/3 cup (85 ml) thick coconut milk
1 tablespoon freshly squeezed lime or lemon juice
½ teaspoon salt
2 eggs
Banana leaves or aluminium foil, cut into 8-in (20 cm) square pieces, for wrapping.
Cooking Directions:
  1. Place the fish in a blender or food processor and pulse for a few seconds, then add all the the other ingredients, except the banana leaves, and grind to a thick paste. Set  aside.
  2. 2 scald the banana leaves by pouring  boiling water over them in a basin, so they become flexible. Drain and place the leaves on a clean work surface. Spoon 3 heaped tablespoons of the fish mixture onto each piece of banana leaf (or aluminium foil) and wrap it, repeat it until all the fish mixture is used up
  3. Grill each parcel directly over hot charcoal or under a preheated broiler for 10 to 15 minutes, turning from time to time until the banana leaf wrapper is charred. Serve hot.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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Fresh Tuna and Green Mango Salad – Sambal Tappa

Ingredients:
1 to 2 unripe mangoes (1 lb/500 g in total), peeled and pitted, then thinly sliced into matcsticks
1 teaspoon salt
1 lb (500 g) fresh tuna steaks, grilled and denobaned, fresh flaked
3 to 4 shallots, peeled and sliced
1 teaspoon ground white pepper
3 tablespoon thick coconut milk
Cooking Directions:
  1. Place the mango shreds in a colander. Sprinkle the salt over them and mix well. Set aside to drain for 10 minutes, then squeeze the mango to remove as much liquid as possible.
  2. Place the mango in a large salad bowl. Add the flaked tuna, shallots, pepper and coconut milk, toss well, serve chilled.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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Marinated Shrimp

Ingredients: 1 ½ lbs (700 g) large fresh shrimp
4 cups (1 liter) water
2 red finger-length chilies, deseeded
4 shallots, peeled
2 belimbing wuluh (carambola), or 2 tablespoons tamarind juice (see our sambal recipe)
Springs of fresh parsely or coriander leaves (cilantro), to garnish
Bottled weet chili sauce, to serve
Cooking Directions:
  1. Bring the shrimp and water to a boil in a large saucepan. Immediately reduce the heat and simmer  until the shrimp turn pink, 2 to 3 minutes. Quickly drain and plunge the shrimp into a basin of iced water for 3 0 seconds to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside.
  2. Grind  the chilies, shallots and belimbing or tamarind juice to a smooth paste in amortar  or blender, adding a litte lime or lemon juice for a more sour taste if desired. Set aside
  3. Add the ground paste to the shrimp and toss gently until well coated Garnish with parsley or coriander leaves (cilantro), and serve with a small bowl of sweet chili sauce on the side.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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Karedok Raw Vegetable Salad with Palm Sugar Dressing


Ingredients:
 
¼ head round cabbage
1 small cucumber
2 cups (100 g) bean sprouts, seed coats and tail discarded
1 slender Asian eggplant, thinly sliced
1 cup (100 g) thinly sliced green beans
2 tablespoons Crispy Fried Shallots (see our sambal recipes), to garnish
Krupuk Shrimp crakers (see our sambal recipes) to serve
Karedok Dressing:

1 in (2 ½ cm) fresh kencur root, peeled and sliced
3 to 4 red finger-length chilies, deseeded
3 cloves garlic, peleed
3 tablespons shaved palm sugar or dark brown sugar
½ teaspoon dried shrimp paste (trasi), dry roasted
2 tablespoons tamarind juice (see our recipes sambal)
2 tablespoons warm water
1 teaspoon salt
Cooking Directions:
  1. Prepare the Crispy Fried Shallots by following the recipe on sambal categories
  2. To make Karedok Dressing grind all the ingredients to a smooth paste in a mortar or blender. Set aside
  3. Separate the cabbage leaves, rinse well and shake dry, then slice them wise and slice the quarters across very thinly. Place in the bowl with the cabbage. Rinse and drain the bean sprouts and place in the bowl. Add the eggplant and green beans
  4. Pour the dressing over the vegetables and toss well. Garnish with Crispy Fried Shallots and serve with krupuk.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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Lotek – Stearmed Vegetables with Peanut Dressing


Ingredients:
6 oz (175 g) water spinach (kangkung) or spinach
6 oz (175 g) pumpkin or squash
6 oz (175 g) green beans
1 large potato, peeled and diced
1 cup (50 g) bean sprouts, seed coats and tails discarded
Lotek Dressing:
½  cup (75 g) fried or roasted unsalted peanuts
¾ in (2 cm) fresh kencur root, peeled and sliced
2 to 3 bird’s eye chilies, deseeded
½ teaspoon dried shrimp paste (trasi), dry-roasted
1 teaspoon shaved palm sugar or dark brown sugar
1 teaspoon salt
2 tablespons water
Cooking Directions:
  1. Make the Lotek Dressing by pulsing the peanuts in a blender until coarsely ground, then add the kencur, chilies, dried shrimp paste, palm sugar, salt and water and grind to a smooth sauce. Set aside
  2. To prepare the vegetables, rinse and trim the young shoots of the water spinach or spinach from the main sterms. Peel and dice the pumpkin or squash. Cut the green beans into length. Bring a saucepan of water to a boil over medium heat, then blanch the vegetables until cooked (about 30 seconds for the bean sprouts, 1 minute for the spinach, 1 to 2 minutes for the pumpkin and potato, and 2 to 3 minutes for the green beans). Drain and place the blanched vegetables on a serving platter.
  3. Drizzle the dressing over the vegetables, then toss well to coat the vegetables before serving.
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Fragrant Beef Satay – Sate Sapi

Ingredients: 1 ½ lbs (700 g) top round beef
30 bamboo skewers, soaked in water for 4 fours before using
2 portions Sambal Kacang (see our sambals recipes)
Spice Paste:
4 candlenuts, roughly chopped
2 in (5 cm) fresh galangal, peeled and sliced
1 in (2 ½ cm) fresh ginger, peeled and sliced
2 to 3 red finger-length chilies, deseeded
5 shallots, peeled
3 cloves garlic, peeled
½ teaspoon freshly ground black pepper
1 teaspoon coriander seeds or ground coriander
3 tablespoons shaved palm sugar
1 teaspoon salt
2 tablespoons oil
1 salam leaf
Cooking Directions
  1. Prepare The Sambal Kacang by following the recipe on sambal
  2. Cut the beef into 1-in (2 ½ cm) cubes and set aside
  3. Make the Spice Paste by grinding all the ingredients, except the oil and salam leaf, to a smooth paste in a mortar or blender, adding   a little of if  necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stiry-fry the ground paste with the salam leaf for 3 to 5 minutes until fragrant, remove from the heat and set aside to cool
  4. When cooled, place the Spice Paste and beef in a large bowl and mix well. Set aside in the refrigerator  to marinate
  5. Soak the bamboo skewers in water for 4 hours before using  so they do not burn when grilling the meat. Thread the marinated beef onto the skewers and grill over hot charcoal or under a preheated broiler for 2 to 3 minutes o each side, basting with the marinade, until cooked. Turn the skewers  frequently to prevent the beef from burning, it should be browned on the outside and cooked on the inside.
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Crispy Peanut Wafers (Rempeyek Kacang)


Ingredients
1 ½  cups (220 g) raw peanuts
1 cup (120 g) rice flour
¾ cup (100 g) flour
1 cup (250 ml) thick coconut milk oil, for deep frying
Spice Paste
2 candlenut, roughly chped
½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric
2 cloves garlic, peeled
1 teaspoon coriander seeds
2 kaffir lime leaves (optional)
½ teaspoon salt
Cooking Directions:
  1. Dry-roast the peanuts in a work or skillet over low heat for about 5 minutes. Remove from the heat and set aside to cool, then rub the peanuts together  to remove the skins
  2. To make the spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning. Combine the ground paste and flours in a mixing bowl, add the coconut milk and stir well to obtain a smooth batter, then add the peanuts and mix well
  3. Heat the oil in a wok over medium heat until hot. Ladle 2 tablespoons of the batter at a time into the hot oil and deep-fry until crispy and golden brown, 3 to 5 minutes. Remove from the work and drain the water on paper towels. Continue to deep-fry  the waters until all the batter is used up. Allow the wafers to cool thoroughly before storing them in an airtight container.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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Gado Gado (Tofu and Vegetable Salad with Peanuts Dressing)


Ingredients:
1 cup (50 g) bean sprouts, seed coats and tails discarded
2 cup (180 g) spinach, rinsed, though stems discarded
1 carrot, sliced
1 cup (100 g) green beans, cut into short lengths
¼ head cabbage, leaves separated  and slice
1 cup (100 g) greens beans, cut into short length
¼ head cabbage, leaves separeated and sliced
2 cakes (about 7 oz/200g each) deep-fried tofu, sliced
2 hard-boiled eggs, cut into wedges
2 tablespoons Crispy Fried Shallots , to garnish
Krupuk Shrimp Crackers to serve (optional)
Gado-gado dressing:
1 cup (150 g) roasted unsalted peanuts
2 cloves garlic, peeled
2 to 3 bird’s-eye chilies or red finger length chilies, deseeded
1 in (2 ½  cm) freh kencur root, peeled  and sliced
1 kaffir lime leaf
3 tablespoons sweet Indonesian soy sauce (Kecap Manis)
½ teaspoon salt
2 cup (500 ml) water
1 teaspoon freshly squeeszed lime or lemon juice
Cooking Direction:
  1. Prepare the Crispy Fried Shallots by following the recipe on categories pages: pickles sambal and dipping sauce
  2. To make the gado-gado dressing, coarsely grind the peanuts, garlic, chilies and kencur in a mortar or blender , adding  a little water  if necessary to keep the mixture turning. Place the ground mixture in a saucepan with all the other dressing ingredients, except the lime or lemon juice, and simmer uncovered over  very low heat for about 1 hour. Stirring frequently to prevent the sauce from sticking to thr pot and burning. Remove from the heat  and set  aside. Add the lime or lemon juice, mix well and sprinkle 1 tablespoon of the Crispy Fried Shallots over the sauce just before serving.
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Fruit in Coconut Milk – Es Kolak


Ingredients:
1 portion Palm Sugar Syrup (see our Sweep Sago Rolls with Palm Sugar Syrup recipe)
1 sweet potato
1 large banana, peeled and sliced
5 pieces ripe jackfruit, pitted and sliced
4 cups (1 liter) thick coconut milk pinch of salt
Crushed ice
Cooking Directions:
  1. Prepare the Palm Sugar Syrup by following the recipe step 1 on Sweep Sago Rolls with Palm Sugar Syrup recipe)
  2. Clean the sweet potato, then boil in a saucepan of water over medium heat until tender and cooked, 15 to 20 minutes. Remove and set aside to cool. Peel and dice the sweet potato. Alternatively, stearn the sweet potato in a stearner for 15 minutes or microwave for 4 to 6 minutes on high
  3. Place all the ingredients in a mixing bowl and mix well. To serve, spoon into individual serving bowls and top with some crushed  ice.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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Mixed Shaved Ice Dessert – Es Campur

Ingredients:
1 portion Palm Sugar Syrup (see our Sweep Sago Rolls with Palm Sugar Syrup recipe)
8 tablespoons agar-agar jelly cubes or flavored galatin cubes
8 tablespoons diced fermented tapioca (tape), (optional, see note)
8 tablespoons diced kolang-kaling palm fruits (see note)
2 cups (about 250 g) diced fruit (papaya, avocado, and pineapple)
1 young cococnut, flesh removed with a spoon, 1 cup (250 ml) of the coconut juice reserved (optional, see note)
½  cup (125 ml) sweetened condensed milk, cream or evaporated milk
Crushed ice
Cooking Directions:
  1. Prepare the Palm Sugar Syrup by following the Sweep Sago Rolls with Palm Sugar Syrup recipe
  2. Drain the jelly cubes, fermented tapioca (if using) and kolang kaling. Cut the coconut flesh into bite-sized pieces
  3. Place the diced fruits with all the other ingredients, except the crushed ice, in a mixing bowl and mix well. To serve, ladle the mixture into individual glasses and top with some crushed ice.

Note: Agar-agar jelly cubes, flavored gelatin cubes, fermented tapioca, kolang kaling and coconut water are available in some Asian specialy stores. Look for bottles of young coconut flesh in Filipino stores under the name buko. This also sold with the juice in cans.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsa
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Avocado Smoothies – Es Apokat


Ingredients:
4 ripe avocados (10 oz/300 g each)
¼ cup (60 ml) sweetened condensed milk, cream or evaporated milk
1 tablespoon freshly  squeeszed lime or lemon juice
3 cups ice cubes
Cocoa powder or chocolate Syrup (otional)
1 portion Palm Sugar Syrup (see our Sweep Sago Rolls with Palm Sugar Syrup recipe)
Cook Directions:
  1. Peel and pit the avocados, then cut the flesh into cubes and set aside
  2. Make the Palm Sugar Syrup by following the recipe (step 1) on our Sweep Sago Rolls with Palm Sugar Syrup recipe)
  3. Place all the ingredients, except the cocoa powder or chocolate syrup, in a blender  and purèe until smooth. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate syrup on  top if desired.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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Sweet Rice Flour Porridge – Bubur Sumsum


Ingredients:
1 ½  cups (180 g) rice flour
6 cups (1 ½ liters) water
½ cup (50 g) freshly grated coconut or ½ cup (40 g) lightly moistened unsweetened dried coconut flakes
½ teaspoon salt
1 portion Palm Sugar Syrup (see our Sweet Sago Rolls with Palm Sugar Syrup)
Cooking Directions:
  1. Make the Palm Sugar Syrup by following the above recipe
  2. Combine the flour and water in a mixing bowl and mix well. Strain the mixture through a fine sieve to remove any lumps. Place in a non-stick saucepan and bring the mixture to a boil over high heat, then reduce the heat and simmer uncovered for about 30 minutes, stirring from time to time until it thickens. Remove from the heat and allow to cool.
  3. Combine the grated coconut and salt, and mix well
  4. To serve, spoon the rice flour  porridge into individual serving bowls and top with a little grated coconut (mixed with the salt), followed by a drizzling of Palm Sugar Syrup over it.
source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana
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Sweet Sago Rolls with Palm Sugar Syrup – Ongol-ongol

 
Ingredients:
1 cup (120 g) sago flour (see note) or tapioca flour
1 cup  (185 g) shaved pal sugar or dark brown sugar
3 ½ cups (875 ml) water
2 pandanus leaves, tied in a knot, or ¼ teaspoon pandanus extract
Large square of banana leaf or parchment paper
Toot picks, to fasten
1 cup (100 g) freshly grated coconut or 1 cup (80 g) lightly moistened unsweetened dried coconut flakes
½ teaspoon salt
Palm sugar Syrup
½ cup (100 g) shaved palm sugar
½ cup (125 ml) water
Cooking Directions:
  1. Make the Palm Sugar  Syrup by bringing the palm sugar and water to a boil over high heat in a saucepan. Reduce the heat to low, simmer uncovered for about 10 minutes, stirring from time to time, until the sugar is dissolved and the mixture turn syrup. Remove from the heat and set aside to cool.
  2. Combine the sago or tapioca flour, palm sugar and water in a saucepan and mix well. Add the pandanus leaves or extract and bring the mixture to a boil over high heat. Reduce the heat to low and simmer uncovered for about 30 minutes, stirring from time to time until the mixture thickens. Remove from the heat and discard the pandanus leaves if using. Set aside to cool sligthy.
  3. When cool enough to handle, place the mixture on the piece of banana leaf or parchment paper and roll it up to form a compact cylinder. Fasten the ends of the roll with toothpicks and set aside to cool completely
  4. Combine the grated coconut and salt, and mix well
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