Sambal Bajak - Indonesian Recipe

Ingredients:

• 8 red chillies, seeded and sliced
• 1 tsp dried shrimp paste (terasi), toasted
• 1/4 tsp grated nutmeg
• 3 cloves garlic, crushed
• 6 shallots, peeled and sliced
• 1 tsp sugar
• 2 tbs oil
• 2 salam leaves
• 2 stalks lemon grass, bruised
• 1/2 in galangal (laos), peeled and crushed
• 4 tbs tamarin juice

Cooking Method:

1. Grind with a mortar and pestle or blend the first 7 ingredients very finely.
2. Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
3. Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
4. Remove salam leaves, lemongrass and galangal before serving.

Note: Keep it in the refrigerator for 5-6 days

Beef Rendang - Indonesian Recipe

 

Ingredients:

• 1.5 kg (3 lb) chuck steak
• 2 medium onions, roughly chopped
• 4 tsp crushed garlic
• 1 2/3 cups (410 ml) coconut milk
• 2 tsp ground coriander
• 1/2 tsp ground fennel
• 2 tsp ground cumin
• 1/4 tsp ground cloves
• 4 red chillies, chopped
• 1 stem lemon grass (white part only) or 4 strips lemond rind
• 1 tbsp lemon juice
• 2 tsp grated palm sugar or soft brown sugar

Cooking Method:

1. Trim the meat of any fat and sinew, and cut it evenly into small (about 3 cm or 1 1/4 inches) cubes.
2. Place the onion and garlic in a food processor and process until smooth, adding water if necessary.
3. Place the coconut milk in a large pan and bring it to the boil, then reduce the heat to moderate and cook, stirring occassionally, until the milk has reduced by half and the oil has seperated out. Do not allow the milk to brown.
4. Add the coriander, fennel, cumin and cloves and stir for 1 minute. Add the meat and cook for 2 minutes until it changes colour. Add the onion mixture, chilli, lemon grass, lemon juice and sugar. Cook, over moderate heat for about 2 hours, or until the liquid is reduced and the mixture is quite thick. Stir frequently to prevent ctaching on the bottom of the pan.
5. Continue cooking until the oil from the coconut milk begins th emerge again, letting the curry develop colour and flavour. The dish needs constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.

Indonesian Cookbooks

Serves up tantalising recipes for pork sate, gado-gado, fried bananas and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the Indonesian people and their country, holidays, festivals and, of course, their food.








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The fourth largest nation in the world, Indonesia enjoys a bounty of fresh fish, rice, chili peppers, coconut, and vibrant, distinctive spices. Indonesian Regional Cooking presents more than two hundred of the best recipes, both traditional and modern, from the principal areas of this vast country—Sumatra, Bali, Kalimantan, Maluku, Java, and the capital city of Jakarta—made with ingredients readily available in North America.

Stuffed Tofu - Indonesian Recipe

Ingredients:

(Serves 8)

• 4 cakes of tofu, each of them cut into triangle

Filling:

• 150gr minced beef
• 2 carrots, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 tbsp. corn flour
• 1/2 tsp. pepper to taste

Coating:

• 3 tbsp flour
• 2 cloves garlic, crushed
• 1/2 tsp. salt to taste

Cooking Method:

1. Heat the oil in the wok and fry the tofu until brown in both sides. Set aside. When they are already cold, scoop out the middle part to make a hole for the filling.
2. Make the filling: in remaining oil, stir fry the onion and garlic. Add the meat, stir well until brown. Then add the carrots. Add some water, just enough to make the carrots tender. Add salt and pper to taste. when it is about to be done, mix corn flour with small water and pour it to the filling to make it thicker. Cook until about 10 minutes or until water is absorbed.
3. Take a spoon of the filling and stuff it into each hole of tofu. Put it aside.
4. Make the coating: Mix all the ingredients together in a bowl. Add a little water.
5. Deep the stuffed tofus into the mixture.
6. Dee fry the stuffed tofus under medium heat until brownish.

Tofu Omelette (Tahu Telor) - Indonesian Recipe

Ingredients:

(Serves 5)

• 8 cakes Chinese tofu, medium size
• 1 tbsp. vegetable oil
• 4 eggs
• 1/2 tsp. salt
• 100g peanuts (peanut butter for substitute)
• 3 cloves garlic, crushed
• 5 bird's eye chillies
• 2tbsp. fermented shrimp paste (petis udang)
• 2tbsp sweet soy sauce
• 100ml water
• 2 stalks parsley, finely chopped

Cooking Method:

1. Slice the tofu into small cubes.
2. Deep fry tofu until half done; remove and set aside.
3. Beat the eggs with salt and add the tofu. Divide the mixture in two.
4. With 1 tbsp, fry the mixture to have a round omelette. Make two omelettes and set aside.
5. Make the sauce: Stir fry the garlic, both types of chillies, remove and set aside.
6. Grind the peanuts (or use peanut butter) with garlic and chillies. Add the shrimp paste, sweet soy sauce and water. Blend until smooth.
7. To serve: Put the omelettes on a round platter and pour the peanuts sauce over. Scatter finely chopped parsley on top.
   

Indonesian Fried Rice - Indonesian Recipe

Ingredients:

• 11 red chillies
• 3 garlic cloves
• 6 shallots
• 1/2 tbsp. shrimp paste, toasted
• 1/2 tbsp. salt
• 1/2 tbsp. sweet soy sauce (Kecap Manis)
• 1/2 tbsp. soy sauce
• 950 gr cold rice1/4 c. fried shallots
• 2 leeks, white and green part, finely chopped
• 10 gr chinese celery, finely chopped
• 125 gr chicken breast (cooked by panfrying/deepfrying and shredded)
• 5 eggs - pan fried into thin slices of omelette and cut into thin slices
• Shallots and chilli pickels (recipe follows)

Cooking Methods:

1. Ground cillies, garlic, shallots, salt, sugar, and shrimp paste to form a paste.
2. Mix the soy sauce and sweet soy sauce with the rice.
3. heat cooking oil in a big/medium sized wok till slightly smoky. Add the paste and stir fry for 2 minutes, until the color turned slightly brownish.
4. Add the cold rice and stir fry, breaking any lumps, until all ingredients are combined evenly and the riceis heated through. This will take 15 to 20 minutes, depending on the size of the batch.
5. Adjust the seasoning by adding more salt if needed and add the chopped celery and leek. Cook for another 3 minutes.
6. Serve gwith fried shallots, shredded chicken, and pickels.