Recipes

Ajam Panggang (Indonesian Barbecued Chicken)

Servings: 4

Ingredients:

3 pound broiler chicken
1 cub kecap manis*
2 garlic cloves; - peeled andmashed
2 tablespoon fresh lime juice
½ cub melted; unsalted butter
½ teaspoon grated fresh ginger
1 teaspoon sambal oelek**
1 package kroepoek oedang***
cornstarch to thicken

Preparation:

* sweet soy sauce
** hot pepper sauce
*** shrimp puffs

Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This...dish is good with Nasi Goreng (fried rice).

Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce).

Roast, uncovered, at 400F for 35 to 40 minutes or until done, basting as needed. If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.) Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired.

Serve with shrimp puffs on the side. For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels. The chips will puff up as soon as they hit the fat.

Yield: 4 servings on its own, 6 as part of an Indonesian rice table.

Recipe by: "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright

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All-In-One Ayam Curry (Chicken Curry)

Servings: 4

Ingredients:

2 ½ pound chicken; (whole)
2 tablespoon salt
1 teaspoon sugar
4 fluid ounce water or stock
1 ½ tablespoon oil
4 large onions; chopped
2 cloves garlic
1 teaspoon chili powder; (optional)
1 tablespoon curry powder

Preparation:

Wash and clean the chicken. Chop or cut into medium chunks.

Heat the oil, garlic and the onion and add the curry powder, the salt, the sugar and the chicken.

Stir well on medium heat for ten minutes.

Add the chicken stock or water, leave for a further 15 minutes to simmer.

Serve with boiled rice.

Recipe by: Nancy Lam's Wok Wiz

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Ayam Gorem (Deep Fried Chicken With A Sweet Sauce)

Servings: 4

Ingredients:

500 g chicken breast; (boneless)
2 tablespoon soy sauce
1 lime; (squeezed)
1 teaspoon salt
1 teaspoon pepper
1 onion; (chopped)
2 red chili; (crushed)
2 tablespoon sugar
water
cornstarch
oil for deep frying

Preparation:

Slice the chicken into cubes and add the soy sauce, lime juice, salt and pepper and marinate for 1-2 hours.

Secondly, prepare the sweet sauce. Heat a tsp of oil in a wok or pot and add the crushed chili, the onion, the sugar , one tsp salt, some water and cornstarch to thicken. Stir well.

Preheat the oil in a wok or pan and add in the chicken piece by piece, turning it around periodically and fry until golden brown.

Serve with the sweet sauce hot or cold.

Recipe by: Nancy Lam's Wok Wiz

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Ayam Nanas Lemak (Chicken With Rich Pineapple Sauce)

Servings: 4

Ingredients:

400 g chicken breast
1 can pineapple; (cubed)
1 stalk lemon grass
½ can coconut milk
¾ teaspoon salt
1 teaspoon sugar
1 small onion
½ teaspoon turmeric; (fresh)
2 tablespoon oil

Preparation:

Cut chicken into thin slices, ¼ inch size. Blend the onion, turmeric. Bash the lemon grass.

Heat the oil and add blended onion and the turmeric.

Fry for 5 minutes and add the lemon grass.

Fry for further 5 minutes and add the chicken the salt the sugar and the pineapple.

Lastly add the coconut milk.

Serve hot.

Recipe by: Nancy Lam's Wok Wiz

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Babi Satay With Pineapple Sauce

Servings: 4

Ingredients:

500 g lean pork
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon salt
3 teaspoon sugar
1 small onion
1 stalk lemon grass
1 small tin crushed pineapple
1 tablespoon oil
satay sticks

Preparation:

Slice the pork thinly across the grain and place in a mixing bowl. Grind the lemon grass and the onion and add to the bowl. Add the cumin, turmeric, salt and one tbsp of sugar and the oil. Mix well and leave to marinate for an hour.

Skew thinly on the satay sticks two and a half inches long.

Grill on high heat very quickly on both sides and remove while still moist and juicy.

Boil the crushed pineapple with the remaining sugar and pinch of salt for 10 minutes and serve with the grilled meat.

Recipe by: Nancy Lam's Wok Wiz

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Bak Taucheo (Pork In Yellow Bean Sauce)

Servings: 4

Ingredients:

800 g belly pork with skin
2 tablespoon oil
1 large onion; chopped
5 cloves garlic; chopped
1 ½ tablespoon yellow beans
3 tablespoon dark soy sauce
1 lump rock sugar or 2 tbssugar
chiles; (optional)
water

Preparation:

Cut the pork into 1 ½ inch pieces with skin on. Heat the oil in a wok and add the garlic and fry until light brown. Add the onion and the yellow beans and fry for a couple of minutes until you get the aroma. Add the pork and fry for a few more minutes, add the soy sauce, water and rock sugar and leave to simmer until the pork is cooked. Serve hot.

Recipe by: Nancy Lam's Wok Wiz

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Beef Or Chicken Satay

Servings: 8

Ingredients:

2 pound beef chicken; or lamb

SATAY MARINADE:
6 tablespoon sugar
1 ½ cub peanuts; ground
1 piece lemon grass
1 teaspoon cumin
1 teaspoon salt
2 large onions
5 cloves garlic
1 teaspoon turmeric
2 tablespoon coriander; roasted, pounded
1 ounce ginger root
¼ cub vegetable oil
¼ cub water

SATAY SAUCE:
1 ½ pound peanuts
5 garlic cloves
lemon grass; (2 pieces)
½ cub sesame seeds
2 tablespoon chili powder; ground or
chilies; chopped
1 tablespoon shrimp paste; dried
2 large onions
3 ounce tamarind
½ cub sugar
1 piece ginger root; minced
4 teaspoon salt
6 cub coconut milk

Preparation:

Cut meat into strips, pound meat, then cut into cubes and season with meat tenderizer. Pound separately garlic, onions, lemon grass and langkuas. Mix together meat, pounded ingredients, salt and sugar. Marinate for at least 4 hours, preferably overnight.

Thread meat onto skewers. Sprinkle oil mixture (½ oil, ½ water) over meat and grill until done.

MAKE SAUCE:

Make the tamarind paste: add the tamarind to water and soak for 2 hours.
During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit.

Pound the onions, garlic and lengkuas. Roast the peanuts, remove skins and grind finely.

Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until white. Don't brown them.
Add the lemon grass, lengkuas, dried chilies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste. Cook until the gravy is thick.

NOTES: Indonesian barbecued beef -- This is my favorite satay recipe.

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Burmese Chicken Curry

Servings: 6

Ingredients:

2 ½ pound chicken pieces
2 large onions; rough cut
3 cloves garlic
1 medium ginger root; peel and chop
2 tablespoon peanut oil
½ teaspoon shrimp paste or
3 tablespoon fish sauce
2 cub coconut milk; canned
1 teaspoon salt
1 teaspoon cayenne chile powder

Preparation:

Wash the chicken and dry with paper towel. Place onion, garlic and ginger in a food processor and process until smooth. Add a little water, if necessary.

Heat the oil in a pan and add the onion mixture. Add the shrimp paste or fish sauce and cook over a high heat for five minutes, stirring. Add chicken and cook over a medium heat and turn until brown.

Add the coconut milk, chili powder and salt. Bring to the boil and simmer, covered, for 30 minutes. Stir occasionally. Remove cover and cook for 15 minutes or until chicken is tender.

Serve with noodles or rice.

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Gado-Gado (Popular Indonesian Salad With Peanut Sauce)

Servings: 4

Ingredients:

1 cub sliced cabbage
1 cub sliced carrots
1 cub green beans
1 ½ cub bean sprouts
1 ½ cub iceberg lettuce; cut up
1 medium cucumber; peeled, sliced
2 medium potatoes; boiled, peeled,
sliced
2 hard-boiled eggs; sliced
½ cub crisp fried onion flakes
fried shrimp flakes**;(optional)

PEANUT SAUCE:
½ cub peanut sauce
1 clove garlic; minced
1 tablespoon vinegar or lemon juice
¼ teaspoon grated ginger
1 tablespoon brown sugar
1 cub coconut milk
salt to taste

Preparation:

Boil vegetables (except iceberg lettuce) separately with a little salt until tender, but crisp. Arrange on a platter. Garnish with potatoes, eggs, cucumber and fried onion flakes. Serve with peanut sauce. Crumble some shrimp flakes on top.

Peanut Sauce: Boil all ingredients. Simmer for 2 minutes. Cool.

**Ready fried shrimp flakes are available in Chinese markets and some grocery stores.

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Hokkien Mee (Malaysian Style Noodles)

Servings: 4

Ingredients:

1 pound noodles
2 ounce prawns; peeled and deveined
2 ounce chicken
2 ounce pork
4 ounce bean sprouts
3 cloves garlic; chopped
1 whole chile
1 lemon; juice of
1 teaspoon salt
2 tablespoon soy sauce
2 tablespoon cooking oil

Preparation:

Slice the chicken, pork and prawns into thin strips. Wash the bean sprouts.

Heat the oil in a wok and add the garlic. Then add the pork, the chicken and then the prawns, stir well and cook for a minute. Add the noodles and stir fry, then add salt and soy sauce.

Just before transferring to a plate, add the bean sprouts.

Garnish with sliced chile and lemon juice.

Recipe by: Nancy Lam's Wok Wiz

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Indonesian "Fried" Noodles

Servings: 6

Ingredients:

1 pound uncooked soba noodles
3 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
2 teaspoon crushed red pepper flakes
1 cub finely chopped onions
1 tablespoon minced garlic
1 tablespoon peeled and grated gingerroot
1 cub snow peas
6 scallions; chopped
1 teaspoon grated lime peel
1 cub mung bean sprouts
8 ounce firm tofu; - cut into½-inch
1 tablespoon fresh lime juice
¼ cub chopped fresh cilantro

Preparation:

Prepare noodles according to package directions, drain and set aside.

In a large, nonstick saut‚ pan, combine soy sauce, brown sugar and red pepper flakes. Stir to dissolve sugar. Add onions, garlic and gingerroot. Cook for 2 minutes.

Add snow peas, scallions and lime peel. Toss and cook until peas are tender and bright colored, about 1 to 2 minutes.

Add bean sprouts and tofu. Continue cooking and toss just until bean sprouts are slightly wilted. Add noodles and toss to mix. Add lime juice to taste and garnish with cilantro.

Serve hot.

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Indonesian Barbecued Shrimp

Servings: 4

Ingredients:

DIPPING SAUCE:
½ cub peanut butter
½ cub water
1 tablespoon brown sugar; packed
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon red pepper sauce
1 small garlic clove; crushed

SHRIMP:
1 ½ pound shrimp; peeled
2 tablespoon vegetable oil
2 tablespoon water
1 tablespoon lemon juice
1 teaspoon brown sugar; packed
½ teaspoon salt
½ teaspoon red pepper sauce
2 garlic cloves; crushed

Preparation:

Prepare dipping sauce by mixing all ingredients until smooth. Cover until serving time. Make a shallow cut lengthwise down back of shrimp; wash out vein.

Mix remaining ingredients in medium glass bowl. Add shrimp; stir to coat with marinade. Cover and refrigerate at least 1 hour.

Remove shrimp from marinade; reserve marinade.

Thread shrimp on 6, 15" metal skewers, leaving space between each.

Cover and grill shrimp about 4" from medium coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until shrimp are pink.

Serve with sauce, and if desired, lime wedges.

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Indonesian Pork Roast

Servings: 4

Ingredients:

2 pound boneless lean pork loin
¼ cub peanut butter
3 tablespoon shoyu
2 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon chili powder
1 clove garlic; peeled andcrushed
1 tablespoon lemon juice

PEANUT SAUCE:
1 cub shoyu
2 tablespoon pineapple juice
1 clove garlic; crushed
¼ cub sherry

Preparation:

Make paste of peanut butter, shoyu, spices, garlic and lemon juice in a boil.

Rub the peanut butter paste well over pork evenly.

Let marinate for ½ hour. Place meat in roasting pan with a little oil.

Roast in medium oven until done and nicely browned.

Remove from oven and slice into portions.

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Indonesian Potato And Beef Perkedel

Servings: 15

Ingredients:

2 pound baking potatoes; boiled and
1 ½ teaspoon salt
½ teaspoon freshly ground pepper
2 teaspoon ground coriander
⅛ teaspoon nutmeg
¼ cub parsley leaves; chopped
1 large egg
2 tablespoon peanut oil; plus more for
frying
4 shallots; finely chopped
2 garlic cloves; minced
½ pound lean ground beef.

Preparation:

Not too long ago, there was a bit of discussion about potato pancakes. (I'm still smarting from all the verbal flack I got about my love of instant mashed potatoes... ;-} ) Here's a recipe with a twist from Indonesia. This is traditionally served with soto ayam--a kind of chicken soup.

In Indonesia, these fritters are served as part of a rijstaffel (rice-table) or as a side dish to embellish a main course. You will find they work well as a delicious appetizer for a Western meal.

Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.

Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saut‚ until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper.
Cool.

Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Set on a tray. Refrigerate, if not fried immediately.

Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.

Makes 15 cakes.

Joyce Jue, San Francisco Chronicle, 5/13/92.

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Indonesian Soy Sauce

Servings: 1

Ingredients:

2 bottles regular soy sauce*
3 bottles water
4 medium onions - chopped
6 bay leaves
2 teaspoon laos**
½ bag demerara sugar

Preparation:

*I use 17 ounce. bottles of China Lily (a Canadian Brand) **Laos is also called Gallingal and can be found at Asian food/spice stores.

Here's the recipe for Indonesian Soy Sauce, which I THINK is called Kecap Manis. And even if it's not you might find some use for it. Put all the ingredients in a large pot and cook on medium till onions are limp. Add sugar and bring to a boil to dissolve sugar. Strain and pour into bottles. I keep it in the fridge but I don't know if you have to.

It's a very sweet Soy Sauce that may take a little getting used to but you will probably find that you can use it for things and not worry about a "salty" taste.

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Indonesian Spiced Coconut Beef (Rendang)

Servings: 6

Ingredients:

1 teaspoon garlic powder; (six garliccloves)
10 shallots; chopped
¼ pound hot red chili peppers;chopped*
2 tablespoon peanut oil
1 tablespoon galangal powder; see pantry
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon black pepper
1 tablespoon ground ginger
2 sticks lemon grass; crushed
2 bay leaves; crushed
5 kaffir lime leaves; Asian
salt; to taste
4 cub coconut milk; (not creamof..)
2 pound beef chuck; cubed (5-cm)

Preparation:

* remove seeds and ribs

PANTRY: galangal powder is made from Thai or Laotian ginger; available in Asian markets.

Combine garlic, shallots and chilies. In large saucepan, heat oil, add garlic mixture and saut‚ 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt.

Saut‚ 2 to 3 more minutes. Add coconut milk and cook until top of liquid becomes oily.

Add beef cubes and stir frequently. Reduce heat to low and, stirring occasionally, cook until coconut milk mixture reduces, thickens to a gravy-like consistency and turns a deep, dark brown, about 4 hours.

Serve.

INTRO: prepared by the Wives of Indonesian Civil Servants, a women's organization known as Dharma Wanita.

Recipe by: Indonesian Embassy, Washington, D.C

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Indonesian-Style Yogurt Rice

Servings: 1

Ingredients:

1 cub arborio rice
½ teaspoon saffron threads
1 medium onion; minced
2 garlic cloves; minced
3 tablespoon oil
1 1 inch piece fresh ginger;grated
1 cub milk
1 cub plain yogurt; room
salt and pepper

Preparation:

It's only touted as "Indonesian-style" but what the hay...

As is the case with most Southeast Asian and South African yellow rice dishes, the coloring agent called for here was turmeric, not saffron. Yogurt appears in many Indian saffron dishes, however, and I suspected saffron would work well here. It does. You can substitute California pearl rice successfully.

Heat ¼ cup of milk and steep threads for 20 minutes. Saut‚ onion and garlic in oil. Add ginger and rice and coat grains well. Add the rest of the ingredients, including the saffron. Season with salt and pepper and cover.
Cook over low heat until rice is done. Serve immediately.

From "Wild About Saffron--A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.

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Kare Ikan (Fish Curry)

Servings: 4

Ingredients:

1 ½ pounds; cleaned weight fish
6 shallots or
1 large onion
2 cloves garlic
2 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon powdered lemon grass or
1 blade fresh; lemon grass
1 teaspoon chilli powder
1 salam leaf or bay-leaf
½ teaspoon turmeric
½ cub tamarind water
1 cub thick santen; (coconut,milk)
2 tablespoon vegetable oil
salt
1 slice cucumber mint

Preparation:

Fish curry is the literal translation of kare Ikan; but I should explain that Indonesian 'curry' is rather different from Indian curries. The recipe may be used for almost any fish. In the former version of this book I suggested salmon steaks, which it suits well; but these are now rather expensive. It is better to select a white fish with firm flesh, such as haddock, angler-fish, swordfish or dogfish.

In Australia the various fish known as whiting would be a good choice.
Americans might like to use snappers. Whatever fish is used, it can be cut into small cubes or slices before frying. Heat a little oil in a heavy frying-pan, and carefully brown the fish in it.

Meanwhile, in another frying-pan, fry the chopped shallots (or onion) and garlic until tender. Stir in the chilli, ginger, turmeric, coriander, lemon grass, salam, salt and tamarind water. Let this mixture simmer for 10 minutes, then put in the fish. Cover, and simmer for another 10 minutes. Add the santen and cook for a further 5 minutes. Serve hot, garnished with very thin slices of cucumber and chopped mint. (Alternatively, put the cucumber and mint into the kare itself for the last 2 minutes of cooking.)

Incidentally, the same kare can be made with prawns. There is no need to fry the prawns separately; but fry them in the mixture of onion, etcetera for a few minutes before you put in the tamarind water. Makes 4 servings.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986."

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Ketjap Manis (Debaat)

Servings: 1

Ingredients:

2 cub sugar; brown, dark
2 cub water
1 ½ cub soy sauce; light
¾ cub molasses; dark
½ teaspoon galangal; ground
½ teaspoon cilantro; ground
½ teaspoon pepper; black

Preparation:

Sure...Kecap (or, more commonly, "ketjap") refers to a number of sauces from Indonesia; the most common is ketjap manis, which is the Indonesian kind of soy sauce, and is rather sweeter than Chinese soy sauce or Japanese shoji or tamari. (It's pronounced "ketchup", btw.) Recipe follows:

Number of Servings: 40 Approx. Cook Time: 0:30 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer. Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool.

Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2 to 3 months if tightly covered.

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Mee Ayam (Chicken With Egg Noodles)

Servings: 4

Ingredients:

8 ounce chicken breast
1 ½ dry egg noodles
2 stalks spring onions
2 tablespoon soy sauce
1 tablespoon oyster sauce
1 cub chicken stock or water
1 tablespoon oil
1 red chile; (slices) -optional
2 stalks coriander

Preparation:

Soak the noodles in boiling water for a minute. Drain in a colander and rinse well with cold water. Squeeze off excess water. Slice the chicken breast into thin pieces.

Heat the oil in a wok and add the chicken pieces and the noodles and stir. Add the soy sauce and the oyster sauce and continue to stir. Leave for two minutes to soak.

Remove onto a plate and serve hot.

Garnish with slices of chile and coriander.

Recipe by: Nancy Lam's Wok Wiz

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Mee Daging (Beef Egg Noodle)

Servings: 4

Ingredients:

1 ½ dry egg noodles
6 ounce lean beef
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
½ teaspoon pepper
1 teacup stock
2 cloves garlic; chopped
1 ½ tablespoon oil

Preparation:

Soak the noodles in boiling water for a minute. Drain in a colander and rinse well with cold water. Squeeze off the excess water.

Slice beef thinly and mix with oyster sauce, soy sauce, pepper and cornstarch.

Heat half a tbsp of oil in a wok and fry the noodles for 5 minutes, and transfer onto a serving plate.

Heat 1 tbsp of oil and add the garlic and the seasoned beef and fry for 1 minute. Add the stock and stir.

Return the fried noodles and toss till piping hot.

Serve hot.

Recipe by: Nancy Lam's Wok Wiz

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Mee Goreng (Fried Egg Noodles)

Servings: 4

Ingredients:

1 ½ pound dry egg noodles
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 cub stock or water
¼ teaspoon pepper
1 tablespoon oil

Preparation:

Soak the noodles in boiling water for a minute. Drain in a colander and rinse well with cold water. Squeeze off excess water.

Preheat the wok or frying pan. Add the oil and move it round the wok, then add in the noodles and toss until hot.

Add in all the sauces and continue to stir. Lastly add in the stock or water around the edges of the wok and continue to stir for a further 1 minute.

Remove onto a plate and serve.

Recipe by: Nancy Lam's Wok Wiz

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Mee Ikam (Monk Fish And Egg Noodles)

Servings: 4

Ingredients:

dry egg noodles
8 ounce monk fish
1 tablespoon soy sauce
½ tablespoon pepper
1 tablespoon oyster sauce
1 inch ginger; sliced
1 clove garlic; crushed
1 tablespoon white wine
8 ounce stock

Preparation:

Soak the noodles in boiling water for 1 minute, drain in a colander and rinse well with cold water then squeeze out excess water. Slice the fish into 1 inch thickness and place in a bowl.

Season well with the soy sauce, oyster sauce, white wine and pepper.

Heat the oil and fry the garlic and add the seasoned fish and stir for 1 minute. Add the stock and noodles and stir until piping hot.

Recipe by: Nancy Lam's Wok Wiz

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Mixed Vegetable Salad With Peanut Sauce (Gado Gado)

Servings: 1

Ingredients:

1 package firm; (Chinese-style)
; tofu
1 teaspoon kecap manis
oil; for deep frying
6 cub vegetables *
hard-cooked eggs; for
fried onion flakes for;garnish

GADO-GADO SAUCE:
1 tablespoon minced garlic
2 tablespoon minced shallot
1 tablespoon minced fresh galangal or
1 teaspoon ground galangal
1 teaspoon dried shrimp paste
½ teaspoon ground dried chile or
¼ teaspoon sambal ulek
1 cub oil
½ cub raw peanuts
1 teaspoon brown or palm sugar
1 cub thin coconut milk **
salt; to taste
½ lime; to , juice of

Preparation:

* (a variety of the following): cabbage, in 1-inch squares; bean sprouts; carrots, sliced or julienne; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges.

** (The thin stuff from the bottom of a can of coconut milk. SC) This is from a new cookbook I just got. Haven't tried this recipe yet, but it looks dead on.

This is a rather free-form salad of lightly cooked vegetables; the exact contents depend on what is available. What makes it gado-gado is the dressing, a creamy peanut sauce.

1. Remove tofu from package and drain. Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top. Let stand for 30 minutes, unwrap, and discard liquid. Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis. Fry in 350F oil until golden brown and puffy; transfer to paper towels to drain. Reserve oil to cook peanuts.

2. One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness. Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness.
Do not blanch cucumbers, watercress, and tomatoes. use them raw.

3. Place Gado-Gado Sauce in a small bowl in the center of a large platter.
Arrange vegetables on platter around sauce. Garnish with wedges or slices of hard-cooked egg and fried onion flakes. To serve, spoon some sauce onto each plate and dip vegetables into sauce. Serves 4 to 6 with other dishes.

GADO-GADO SAUCE:

1. To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste. To prepare sauce in a blender: Chop together in a 1-cup jar.

2. In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact. Fry peanuts until lightly browned; transfer to paper towels to drain. When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending. (May be made up to a week ahead and stored covered in refrigerator.) 3. Remove all but 2 tablespoons oil from pan and reserve for another use.
Return pan to medium-low heat and add pounded mixture. Cook until quite fragrant, but do not burn. Add peanuts, sugar, and coconut milk and bring to a boil, stirring. Simmer until thick and season to taste with salt and lime juice. Allow to coot to room temperature before serving.

Makes 1 cup.

From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

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Narsai's Gado Gado

Servings: 6

Ingredients:

2 tablespoon butter or oil
1 large onion; sliced
3 garlic cloves; sliced
1 cub chicken consomm‚
1 tablespoon soy sauce *
¼ cub peanut butter *
2 tablespoon heavy cream
1 tablespoon grated fresh ginger

Preparation:

Sauce to taste. Assorted raw vegetables, washed, trimmed.

* Estimated quantities, I -lost the original clipping! This is from Narsai David, a Bay Area restaurateur and food critic.

Haven't tried it yet, but most of the stuff Narsai comes up with is great.
Gado Gado is an extremely good Indonesian way to consume veggies even if you're not too fond of 'em. This calls for raw veggies, but more authentic recipes call for blanching the veggies first. This is probably for sanitary purposes more than anything.

Melt the butter in a saucepan. Add the onion and garlic and saut‚ until they are brown. Add the consomm‚, soy sauce, peanut butter, cream, ginger and Tabasco sauce and cook slowly for about 10 minutes. Puree the mixture in blender or food processor.

The dip may be served warm or cold with an assortment of raw vegetables of your choice..

Serves 6.

NOTE: If this dish is to be served cold, double the amount of consomm‚ to 2 cups.

From the San Francisco Chronicle, date unknown.

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Nasi Ayam (Chicken Fried Rice)

Servings: 4

Ingredients:

1 large bowl boiled rice
6 ounce chicken
2 stalks spring onion
1 clove garlic; up to 2
1 chile
3 tablespoon soy sauce
2 tablespoon oil

Preparation:

Slice the chicken into bite sized pieces. Chop the garlic, pound the chile, slice the spring onions and cut into cubes.

Heat the oil, add the garlic and the chicken. Add the rice and fry for 3 minutes.

Add the soy sauce, spring onion and chile. Mix and toss well. Serve hot.

Recipe by: Nancy Lam's Wok Wiz

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Nasi Daging (Beef Fried Rice)

Servings: 4

Ingredients:

8 ounce beef
1 bowl boiled rice
2 teaspoon lemon pepper
2 tablespoon soy sauce
1 ½ tablespoon oil
2 cloves garlic
1 egg

Preparation:

Slice beef into small pieces. Heat the oil and add the garlic, beef and lemon pepper and stir well.

Add boiled rice and soy sauce and toss until piping hot. Serve immediately.

Recipe by: Nancy Lam's Wok Wiz

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Nasi Goreng

Servings: 6

Ingredients:

3 eggs
salt and pepper
oil for frying
8 ounce raw prawns
1 pound pork or lean beef steak
2 medium onions
2 cloves garlic
½ teaspoon dried shrimp paste; (trasi)
4 cub cold cooked rice
6 spring onions; thinly sliced
2 tablespoon light soy sauce
3 tablespoon onion flakes
1 green cucumber; thinlysliced

FRIED ONION FLAKES:
2 onions; thinly sliced, up
; to 3

Preparation:

*Note: Dried shrimp paste can be purchased at Asian food markets.

Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelets with half the beaten eggs. Turn on to a plate to cool (do not fold omelets). Repeat process with remaining beaten eggs. When cool, put one omelets on top of the other, roll up and cut into thin strips.

Shell and devein prawns, cut beef or pork into fine strips. Chop onions roughly and put in blender container with garlic and trasi.

Cover and blend to a paste. (If blender is not available, finely chop onions and crush garlic. Dissolve trasi in a little hot water.

Combine these three ingredients.

Heat 3 tablespoons of oil in a large frying pan or wok and fry the blended ingredients until cooked. Add prawns and meat to pan and fry, stirring constantly, until they are cooked. Add 2 tablespoons more oil and when hot stir in the rice and spring onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly.

Serve the fried rice garnished with strips of omelets, fried onion flakes and cucumber.

FOR FRIED ONION FLAKES: Slice the onions very thinly, making sure not only that the slices are paper thin, but also they are all the same thinness, otherwise some will burn while others are uncooked. Fry in deep hot oil until deep brown, but not black. Lift out, and drain.

They must be cooked slowly so that all moisture is cooked out.

Source: The Asian Cookbook by Charmaine Solomon.

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Nasi Kuneng (Yellow Rice)

Servings: 6

Ingredients:

1 lemon grass stalk; or
lemon zest
2 ½ cub rice
1 ½ cub coconut milk
3 cups; water
2 ½ teaspoon turmeric
1 teaspoon salt
1 slice galangal; dry
1 bay leaf
1 krapau leaf

Preparation:

Once reserved for religious ceremonies, nasi kuning is still served on special occasions in Indonesia. This sweet and aromatic centerpiece of a dish is perfect with satay.

Cut lemon grass into pieces about 3" long and tie into a bundle. In a 3-quart pan combine lemon grass, rice, coconut milk, water, turmeric, salt, galangal, bay leaf, and citrus leaf. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring gently every now and then, just until liquid is absorbed. To finish cooking, steam according to one of the methods listed below.

To steam in cooking pan: cover pan, reduce heat to low, and cook until rice is tender (15-20 minutes). Halfway thru estimated cooking time, gently fluff rice with 2 forks. Remove and discard seasonings. Transfer to a serving bowl or mound rice on a platter into a rounded cone.

To steam using traditional method: transfer rice and seasonings to a colander or steamer basket insert. Into a large kettle, pour water to a depth or 1 ½ inches: bring to boil over high heat. Place colander in kettle. Cover and reduce heat, steam until rice is tender (about 20 minutes). Remove and discard seasonings. Serve as noted above.

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Nasi Kuning

Servings: 1

Ingredients:

1 tablespoon oil
2/3 cub long grain rice; (basmati,best)
4 cloves
2 pieces cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon fresh ground black pepper
1 ¼ cub chicken broth
1 salam leaf or bay leaf
fried onion flakes

Preparation:

Here's the recipe for Nasi Kuning. Ignore the reference to Crisp Beef. It's not necessary and is a lot of trouble to fix. Otherwise, the recipe is easy and good.

Heat the oil in a 1 ½-quart saucepan over medium-high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or so. Pour in the broth, add the salam or bay leaf. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips of bell pepper, and paper thin slices of cucumber.

FRIED ONION FLAKES: Heat one Tablespoon oil in a heavy frying pan over medium-high heat. Add ½ cup dried onion flakes and stir until brown and crisp. Stores well in an airtight container.

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Nasi Udang (Prawn Fried Rice)

Servings: 4

Ingredients:

4 ounce prawns
1 bowl boiled rice
1 egg
1 pound to taste
1 clove garlic
1 tablespoon soy sauce
1 tablespoon oil

Preparation:

Heat the oil and add the garlic, prawns and the egg.

Stir them well and add the rice, Soy sauce and the chile.

Serve hot.

Recipe by: Nancy Lam's Wok Wiz

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Oseng-Oseng Wortel

Servings: 2

Ingredients:

8 ounce carrots
4 shallots
1 garlic clove
½ Thai chilli
4 tablespoon stock
2 tablespoon ghi

Preparation:

Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 table-spoonfuls of vegetable oil or clarified butter.

Saut‚ the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or Soya sauce and water. Cover and continue to cook for 4 minutes.

Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." per Jen Kuiper

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Oseng-Oseng Wortel (Stir Fried Carrots)

Servings: 2

Ingredients:

250 g carrots; (8 ounce)
4 shallots
1 clove garlic
½ green or red chilli or
1 pinch chilli powder
4 tablespoon good stock or
1 teaspoon dark Soya sauce and 4 tbswater
2 tablespoon vegetable oil or clarified;butter

Preparation:

Did my first cooking out of my new Indonesian cookbook last night. I fixed a stir fried carrot dish to back up a pork/soy stew (originally posted by Jen Kuiper) and plain white rice. Both are very easy to fix and quite good. Here's the particulars.

These are carrots, cut into matchsticks and cooked in a little oil or butter.
The word wortel doesn't sound Indonesian and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Indonesia.

Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saut‚ the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or Soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.

Makes 2 servings.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986."

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Rice Cooked In Rich Coconut Milk (Nasi Uduk/Gurih)

Servings: 42

Ingredients:

1 pound basmati rice; or jasmine
3 ½ cub coconut milk; not cream of..
1 stick lemon grass
2 small bay leaves; or more
1 pinch salt

Preparation:

Wash rice several times if using imported rice. Place rice in large pot or rice cooker with coconut milk, lemongrass stick, bay leaves and salt.

Bring to a boil, reduce heat, cover and cook until all moisture is absorbed, 18 to 20 minutes. Remove lemongrass stick and bay leaves.

Cover and let rice sit 5 to 10 minutes before serving. It should be soft but fluffy. Makes 6 cups.

INTRO: prepared by the Wives of Indonesian Civil Servants, a women's organization known as Dharma Wanita.

Recipe by: Indonesian Embassy, Washington, D.C

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Sambal (Chili Paste)

Servings: 1

Ingredients:

½ cub Thai chilies; small dried
2 garlic clove; halved
1 onion; small, coarsely
; chopped
¼ cub sugar
¼ cub lemon juice
¼ cup; water
½ teaspoon salt

Preparation:

Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery hot condiment serves at every meal. In a blender or food processor, combine chilies, garlic, onion, sugar, lemon juice, water, and salt; whirl until onions are finely minced.

Pour mixture into 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about ½ cup (about 10 minutes). Serve at room temperature. Makes about ½ cup.

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Sambal Bajak

Servings: 1

Ingredients:

½ pound red hot chilies; (fresh),chopped
; coarsely
1 large onion
6 garlic cloves
8 kemiri nuts; chopped fine
3 tablespoon peanut oil
½ teaspoon laos powder
1 tablespoon trasi; (dried, shrimp
; paste)
1 teaspoon salt
5 tablespoon tamarind liquid
2 tablespoon sugar

Preparation:

Chop the chilies, onion and garlic in a food processor. In a small frying pan, saut‚ this mixture in oil until well-cooked. Do not brown. Add the kemiri nuts, laos, trasi and salt. Stir and mash until it is well blended. Add the tamarind liquid and sugar; simmer until the oil separates out. Cool and serve cold.

NOTES:

* Fried chili-pepper sambal relish -- Indonesia is not known to have nuclear weapon capability, but visitors to Djakarta often suspect that if enough Sambal Bajak is put into an artillery shell it will have the same general effect. Indonesian hosts normally warn Westerners that this is "an acquired taste."

* Laos is a form of ginger. Other names for it are galangal, Java root, galingale, or lengkuas. If you can't find it, use about 1 t of powdered ginger mixed with about ¼ t of powdered cinnamon. Trasi is shrimp paste; it can be left out. Tamarind liquid is made by soaking dried tamarind pulp in hot water for 1 hour and then straining. To make about 5 T of tamarind liquid, use about ¼ cup of pulp and about ½ cup of hot water.

: Difficulty: easy if you have the ingredients. : Time: 30 minutes. :
Precision: approximate measurement OK.

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Sambal Dabo Lilang

Servings: 2

Ingredients:

1 medium onion; cut into strips
1 small tomato; ripe, cut into smallcubes
1 teaspoon basil; fresh, chopped fine
1 lime rind; minced
¼ cub lime juice; fresh
1 small hot red chili fresh;stemmed, seeded,
cut into thin strips
1 small hot green chili fresh;stemmed, seeded,
cut thin strips

Preparation:

Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.

NOTES:

* Indonesian relish with lime, chili and basil -- This recipe comes from the "Time/Life Pacific and Southeast Asian Cooking." I've been unable to find a recipe even remotely resembling it in any other Indonesian cookbook. I like to cross-reference recipes and learn where they came from, but only the Time/Life reporters seem to have found this one. In any event, it's quite wonderful. Not for the faint of heart.

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Sambal Ikan Gorang (Whole Fish)

Servings: 4

Ingredients:

1 ½ fish; (red tilapa)
1 tablespoon flour; up to 2
2 tablespoon sweet soy sauce; up to 3
1 clove garlic
1 small onion
3 stalks coriander
2 tablespoon oil

Preparation:

Clean, scale and gut the fish. Cut the head off (optional) and dry with a kitchen towel. With a sharp knife slash the fish into a few diamond shapes to allow it to marinate in order for it to penetrate, it also reduces the cooking time. Rub the fish on both sides with the flour. Chop the coriander.

Heat the oil. Fry the fish in shallow oil turning periodically until both sides are brown. Place on a serving plate. Add the garlic, onions and soy sauce to the oil in the wok, stir until you can smell the aroma. Pour over the fish and garnish with coriander. Serve immediately.

Recipe by: Nancy Lam's Wok Wiz

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Satay - Beef, Chicken Or Pork

Servings: 8

Ingredients:

SATAY:
2 pound beef; chicken, or mutton
6 tablespoon sugar; castor
1 ½ cub peanuts; ground
lemon grass; (1 piece)
1 teaspoon cumin
1 teaspoon salt
2 large onions; (or less)
5 garlic cloves
1 teaspoon turmeric
2 tablespoon coriander
1 ounce langkuas; (gingerroot)
¼ cub vegetable oil
¼ cub water

SATAY DIPPING SAUCE:
1 ½ pound peanuts
5 garlic cloves
lemon grass; (2 pieces)
½ cub sesame seeds
2 tablespoon chili pepper (dried); ground
1 tablespoon shrimp paste; dried
2 large onions
3 ounce tamarind
½ cub sugar
1 piece lengkuas
4 teaspoon salt
6 cub coconut milk
satay

Preparation:

Cut meat into strips, pound meat, then cut into cubes and season with meat tenderizer. Pound separately garlic, onions, lemon grass and langkuas. Mix together meat, pounded ingredients, salt and sugar. Marinate for at least 4 hours, preferably overnight.

Thread meat onto skewers. Sprinkle oil mixture (½ oil, ½ water) over meat and grill until done.

MAKE Sauce:

Make the tamarind paste: add the tamarind to water and soak for 2 hours.
During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit.

Pound the onions, garlic and lengkuas. Roast the peanuts, remove skins and grind finely.

Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until white. Don't brown them.
Add the lemon grass, lengkuas, dried chilies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste. Cook until the gravy is thick.

NOTES:

* Indonesian barbecued beef -- This is my favorite satay recipe. Yield: serves 8-10.

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Sate Babi

Servings: 6

Ingredients:

2 pound pork loin
1 Thai chile
4 garlic clove
2 medium onion
2 tablespoon ketjap manis
2 tablespoon oil; divided

BOMBOE SASATE:
1 teaspoon cumin
1 teaspoon cilantro
½ teaspoon galangal
½ teaspoon turmeric

Preparation:

Cut pork loin into 1" cubes. Grind together cumin, cilantro, galangal, and turmeric. Grind together Thai chile, garlic and onion in a food processor.

Add the bomboe sasate mixture and marinate meat cubes in this an hour or more (overnight preferable). Fry half the meat in a little oil, adding a tablespoon of ketjap manis, until cooked.

Remove to a bowl and cook the remaining meat. Allow the meat to cool. Thread on bamboo skewers. At this point, they can be frozen for later use. Grill over charcoal or bake in a 350 F oven until heated through. Use the pan drippings/cooked marinade in the saus kaang.

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Sate Babi (Pork Sate)

Servings: 4

Ingredients:

1 ½ kilogram pork; (1 ¼lb)
1 tablespoon melted pork fat or butter
1 clove garlic; crushed
2 teaspoon dark Soya sauce
2 teaspoon lemon juice

MARINADE:
2 tablespoon clear Soya sauce
2 cloves garlic; crushed
1 teaspoon ground ginger
1 teaspoon five spices
1 tablespoon clear honey
½ teaspoon white pepper

Preparation:

An important difference between this and other kinds of sates is that we do not usually eat pork with peanut sauce. We eat it by itself, or with Sambal Kecap.

Cut the pork into small thin squares and marinate for 2 hours. Push on to bamboo or metal skewers. Put these on a rack or in a roasting tin and cook in a preheated oven at 350F (gas mark 4) for 30 minutes, turning them over several times.

Mix the fat (or butter) with the crushed garlic, Soya sauce and lemon juice.
just before serving, brush the sate with this Soya and lemon mixture, and grill for 2 to 3 minutes. Serve immediately.

Most readers will know that the 'five spices' used in this recipe are a Chinese ingredient, the mixture being composed of star anise, fennel, cloves, cinnamon and pepper.

Makes 4 servings.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7.

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Saus Kaang

Servings: 8

Ingredients:

pan drippings
1 chile arbol
½ onion
1 garlic clove
¼ teaspoon trassi; (shrimp paste)
3 ½ tablespoon peanut butter; crunchy
1 teaspoon salt
3 tablespoon tamarind water
1 cub coconut milk

Preparation:

Grind together pepper, onion, garlic, and trassi. Fry together in a little vegetable oil until the onion is golden. Add the pan drippings. Add the peanut butter, salt, and tamarind water.

Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy.

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Sayur Campong Udang (Vegetable Village Prawns)

Servings: 4

Ingredients:

4 ounce cabbage
1 small sweet potato
1 medium carrot
4 ounce yam leaves or spinach
1 whole chile
1 whole medium onion
1 inch turmeric
4 ounce prawns; peeled and
; deveined
1 pinches prawn paste;(blachan)
1 teaspoon salt; up to 2
½ can coconut cream or 8 flozwater
1 can banana flowers

Preparation:

Remove the stems from the banana flowers. Clean the vegetables and cut them into bite sized pieces. Blend the chile, onion, turmeric and blachan into a paste.

Add the water to the blended paste and boil for 10 minutes. Add the potatoes and carrots for 2 minutes then add the cabbage, spinach and banana flowers.
Add the coconut milk, prawns and salt to taste.

Serve hot with boiled rice.

Recipe by: Nancy Lam's Wok Wiz

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Terong Balado

Servings: 6

Ingredients:

1 large eggplant
3 cloves garlic; sliced orchopped
4 tablespoon onion; chopped
1 ½ cub tomatoes; (fresh), ripe
1 tablespoon sugar
1 tablespoon salt
2 tablespoon red hot chili peppers
; fresh
½ cub water
2 tablespoon vegetable oil

Preparation:

Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy.

Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.

Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately NOTES:

* Indonesian baked eggplant in chili sauce -- I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant.

: Difficulty: easy. : Time: 30 minutes. : Precision: Measure the spices.

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