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.
|
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.
|
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
|
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.
|
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.
|
| 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.
|
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.
|
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
|
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.
|
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. |
American Ginseng Chicken Soup
Labels: 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.
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.
Egg Recipes
Labels: Egg Recipes
| 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 |
- Heat oil in a frying pan (skillet). Add chopped onion and garlic, as well as curry powder and mix well. Fry lightly.
- Add lemon grass, sambal oelek, salam leaf, kaffir lime leaf, coconut milk and salt. Bring to the boil.
- Add eggs and simmer for 10 minutes. Serve.
| 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 |
- Crack eggs into a bowl and beat lightly
- Add spring onion, dried prawn paste, sambal oelek, tamarind juice and salt. Stir to combine
- Heat oil or margarine in a frying pan (skillet). Pour in egg mixture and fry on both sides
- Cut resulting omelette into wide strips. Serve.
| 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:
- Arrange egg halves on a serving dish. Set aside
- Heat oil in a saucepan. Sautè onion, garlic, candlenut, galangal, sambal oelek and salt. Be cautious to avoid burning
- Add brown sugar, salam leaf and coconut milk. Bring to the boil, then simmer for 10 minutes
- Pour mixture over hard-boiled eggs and serve. Alternatively, lower eggs into the spice mixture and heat together for a few minutes befor serving.
| 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:
- Peel and devein prawns, then chop until fine
- Mix flour with milk, set batter aside
- 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
- 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.
| 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:
- Fry onion and chilli in peanut oil until onion is earthly brown Dish out and set aside
- Crack eggs into a bowl and beat lightly. Mix in salt
- 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
- Cut cooked omelette into narrow strips and serve warm.
| 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:
- Crack eggs into a bowl and beat lightly. Add spring onion, dried prawn paste and salt. Stir
- Heat peanut oil in frying pan (skilled). Pour in egg mixture and fry on both sides
- Cut omelette into broad strips and serve warm
| 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:
- Put eggs into old-fashioned earthen jar or bean pot
- Bring water to the boil in a pot. Dissolve salt and saltpeter in boiling water, then remove from heat and leave to cool
- Pour cooled solution over eggs and store for 3 weeks
- When required, remove, eggs from earthen jar or bean pot and hard-boil them
- To serve, slice each egg in half, but retain shell
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:
- Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories
- 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.
- 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.
- 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.
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:
- 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.
- 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.
- 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.
Source: Source: Authentic Recipes From Indonesia, Heinz Von Holzen and Lother Arsana
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:
- Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories
- 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.
- 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
- 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.
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
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:
- Prepare the mixed vegetable pickles by following the recipe on sambal categories
- 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.
- 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
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:
- 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 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
- 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.
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:
- 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.
- Place the mango in a large salad bowl. Add the flaked tuna, shallots, pepper and coconut milk, toss well, serve chilled.
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:
- 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.
- 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
- 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.
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:
- Prepare the Crispy Fried Shallots by following the recipe on sambal categories
- To make Karedok Dressing grind all the ingredients to a smooth paste in a mortar or blender. Set aside
- 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
- Pour the dressing over the vegetables and toss well. Garnish with Crispy Fried Shallots and serve with krupuk.
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:
- 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
- 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.
- Drizzle the dressing over the vegetables, then toss well to coat the vegetables before serving.
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
- Prepare The Sambal Kacang by following the recipe on sambal
- Cut the beef into 1-in (2 ½ cm) cubes and set aside
- 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
- When cooled, place the Spice Paste and beef in a large bowl and mix well. Set aside in the refrigerator to marinate
- 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.
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:
- 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
- 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
- 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.
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:
- Prepare the Crispy Fried Shallots by following the recipe on categories pages: pickles sambal and dipping sauce
- 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.
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:
- Prepare the Palm Sugar Syrup by following the recipe step 1 on Sweep Sago Rolls with Palm Sugar Syrup recipe)
- 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
- Place all the ingredients in a mixing bowl and mix well. To serve, spoon into individual serving bowls and top with some crushed ice.
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