Chicken Satay

Seerves approximately six people

Satay, quick-grilled over the roadside fire, is popular street food today in Indonesia

 * 2 lbs. boneless, skinless chicken or thigh meat
 * 1 clove garlic, crushed
 * One teaspoon. ground ginger
 * 2 tsp. dark soy sauce
 * 2 tsp. tamarind juice (see ingredients list)

Cut chicken into cubes of around 3/4" on a side. Mix together remaining ingredients and marinate chicken for 2 hours. Soak bamboo skewers in water for Twenty or so minutes.

Thread chicken onto skewers, 4 or 5 to your skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on every side.

Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.


Satay Sauce

 * 8 Tb. crunchy peanut butter
 * 1 1/2 cups water
 * 3 tsp. garlic salt
 * 3 tsp. dark brown sugar
 * Tamarind juice to taste
 * Coconut milk (see ingredients list) or additional water

Put peanut butter and water in a very saucepan and stir over gentle heat until mixed.

Remove from heat and add all the other ingredients except coconut milk or additional water. Use coconut milk or water to produce sauce thick yet pouring consistency. Check seasonings and increase the salt and tamarind juice as needed.


Staple Ingredients

 * Tamarind juice is constructed from block tamarind concentrate sold in Indonesian stores, some supermarkets. To generate tamarind juice, discontinue a piece of the block and soak in tepid to warm water for 10 to 15 minutes. Squeeze and loosen the rest of the flesh from your seeds and strain. Use a ratio of approximately 1:4 tamarind concentrate to water.
 * Coconut milk are available canned at Indonesian groceries, many supermarkets
 * Galanga (also referred to as laos) powder, the ground cause of a rhizome associated with ginger.
 * Kemiri or candlenut is ground and used as being a thickening agent in Indonesian food. Don't eat kemiri raw! They contain a mildly toxic substance which is destroyed by cooking.
 * Kaffir lime leaves can be found frozen and dried at Indonesian food stores. The frozen ones are more flavorful.
 * Terasi or shrimp paste come in Indonesian
 * Sambal Oelek or raw chili paste can be found in Indonesian markets.

RENDANG

Serves eight or ten people

Sumatrans and Javanese have completely different interpretations on this favorite beef dish. Sumatrans want it hot and dry, while Javanese like it sweeter with an increase of gravy. While, a Javanese herself, Tatik leans toward the design and style of Padang in Sumatra, considered by most the cause of the most useful food in the nation. Out of sympathy on her behalf guests, she cuts back around the hot pepper. But when you would like to sample true Padang-style eating, load up around the sambal.

 * 1 medium onion chopped
 * 5 cloves garlic, chopped
 * 1 Tb. fresh ginger, chopped
 * 5 fresh in demand chillies chopped or 2 Tb. crushed dry chili
 * 2 cups coconut milk
 * 1 1/2 tsp. salt
 * One teaspoon. ground turmeric
 * 2 tsp. ground coriander
 * 2 tsp. galanga powder (see ingredients list)
 * 4 tsp. paprika
 * 6 kemiri (see ingredients list)
 * 6 kaffir lime leaves (see ingredients list)
 * 1 stalk of fresh lemon grass or 1 Tb. lemon grass powder (see ingredients list)
 * 1/2 cup tamarind juice
 * 1/2 cup water
 * 3 lbs. round or chuck steak cut into strips approximately 1 1/2 wide and two 1/2 long

Mix all ingredients but meat in a very blender or blender. Enhance a substantial saucepan, add meat and provide quickly with a boil.

Reduce heat to moderate, stirring occasionally until sauce reduces by one-half. Turn heat to low and continue cooking until gravy is actually dry stirring frequently to make sure mixture doesn't stick to the pan.

Allow meat to fry in remaining oil until it is darkish. Cooking time approximately two hours. Serve with white rice.


Staple Ingredients

 * Tamarind juice is manufactured out of block tamarind concentrate purchased in Indonesian stores, some supermarkets. To create tamarind juice, discontinue an item of the block and soak in hot water for 10-15 minutes. Squeeze and loosen the rest of the flesh from your seeds and strain. Work with a ratio of around 1:4 tamarind concentrate to water.
 * Coconut milk is available canned at Indonesian groceries, many supermarkets
 * Galanga (often known as laos) powder, the floor cause of a rhizome related to ginger.
 * Kemiri or candlenut is ground and used being a thickening agent in Indonesian food. Don't eat kemiri raw! They contain a mildly toxic substance that is destroyed by cooking.
 * Kaffir lime leaves can be found frozen and dried at Indonesian food stores. The frozen ones tend to be flavorful.
 * Terasi or shrimp paste are located in Indonesian
 * Sambal Oelek or raw chili paste can be found in Indonesian markets.

Fish Curry

Serves 4 people

No sampling of Indonesian dishes can be complete without seafood or perhaps a curry.

 * 1 Tb. oil
 * 1 onion, sliced
 * One teaspoon. grated fresh ginger
 * 8 kemiri ground
 * One teaspoon. curry powder
 * 2 tsp. kecap manis (sweet soy sauce)
 * 2 tsp. lemon juice
 * 1 cup water
 * 4 fish fillets
 * 2 scallions, chopped

Heat oil in the wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over low
heat for 3 minutes.

Add kecap manis, freshly squeezed lemon juice, and water, and convey to some boil. Reduce heat and simmer for approximately 3 minutes.

Add fish fillets in a layer inside wok. Cover and simmer for five minutes on each side or before fish is done. Put on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad together with white rice.


Staple Ingredients

 * Tamarind juice is made of block tamarind concentrate purchased in Indonesian stores, some supermarkets. To make tamarind juice, back out of some the block and soak in tepid to warm water for 10-15 minutes. Squeeze and loosen the remainder of the flesh from your seeds and strain. Use a ratio of approximately 1:4 tamarind concentrate to water.
 * Coconut milk is available canned at Indonesian groceries, many supermarkets
 * Galanga (often known as laos) powder, the bottom cause of a rhizome associated with ginger.
 * Kemiri or candlenut is ground and used being a thickening agent in Indonesian food. Do not eat kemiri raw! They have a mildly toxic substance that's destroyed by cooking.
 * Kaffir lime leaves are available frozen and dried at Indonesian food stores. The frozen ones tend to be flavorful.
 * Terasi or shrimp paste come in Indonesian
 * Sambal Oelek or raw chili paste will come in Indonesian markets.

Slices Of Beef In Soya Sauce

Serves Three or four people

On my first night in Jakarta, my hostess prepared semur. Undoubtedly she felt it might be easy on my small wimpy western palate, however i found its sweetness strange and exotic. Naturally a palate trained in the Midwest through the fifties and sixties could have found anything exotic! Given that We have toughened up, I realize for everyone a dish such as this with lots of sambal for the balance between sweet and hot. T

 * 1 lb. beef roast, thinly sliced
 * 2 shallots, sliced
 * 1 clove garlic, finely chopped
 * 2 Tb. kecap manis (sweet soy sauce)
 * 2 Tb. butter
 * 2 hard-boiled eggs, halved
 * 2 potatos, thinly sliced
 * 2 tomatos, peeled and chopped
 * 4 scallions, chopped
 * Pepper and salt to taste
 * Pinch of nutmeg
 * Thinly sliced fried onion

Fry shallots and garlic in butter until lightly browned. Add meat and potato slices, and saute briefly. Add the tomato, soy sauce, salt, pepper, and nutmeg. Mix well.

Cover and cook for 5 minutes. Add eggs and cook for five minutes more. Add scallions just prior to serving and garnish with fried onions. Serve with white rice.

Staple Ingredients

 * Tamarind juice is manufactured out of block tamarind concentrate purchased from Indonesian stores, some supermarkets. To create tamarind juice, put an end to a bit of the block and soak in hot water for 10-15 minutes. Squeeze and loosen the rest of the flesh from your seeds and strain. Utilize a ratio of around 1:4 tamarind concentrate to water.
 * Coconut milk is available canned at Indonesian groceries, many supermarkets
 * Galanga (also referred to as laos) powder, the bottom reason for a rhizome in connection with ginger.
 * Kemiri or candlenut is ground and used like a thickening agent in Indonesian food. Don't eat kemiri raw! They contain a mildly toxic substance which is destroyed by cooking.
 * Kaffir lime leaves can be found frozen and dried at Indonesian food stores. The frozen ones are more flavorful.
 * Terasi or shrimp paste are available in Indonesian
 * Sambal Oelek or raw chili paste is available in Indonesian markets.