CAHM 167 INDONESIAN
Atjar Kuning
Babi Ketjap
Es Campur
Gado-Gado Indonesian Peanut-CoconutMilk Sauce
Ketjap Manis Indonesian Soy Sauce
Masak Ajam Bumbu Bali Chicken Wok'd w/Coconut
Sambal Goreng Telor Tomaat
Sambal Ketjap
Sambal Iris
Djawa
Tumis
Rempejek
Atjar Kuning
1 tablespoon peanut oil
1/2 cup almonds
1 cup distilled vinegar
1 teaspoon tumeric
2 each carrot
3 tablespoons garlic
2 each red onion
2 each cucumber
2 each green bell pepper
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon coriander powder
1/2 teaspoon cumin powder
4 tablespoons peanut oil
1. Wok almonds in oil. Blenderize with vinegar.
2. Wok tumeric in other oil. Wok carrots, salt, white pepper, coriander, cumin, adding a little water if needed to prevent scorching.
3. Add onions and cucumbers. Wok briefly. Add almond paste. Adjust seasoning. Add bell peppers. Chill.
Babi Ketjap
2 pounds pork
2 tablespoons peanut oil
1/2 pound onion, sliced or puréed
2 tablespoons garlic paste
2 tablespoons fresh ginger
2 cups water
1/2 teaspoon white pepper
1 each jalapeno
1 cup tamarind pulp
1/2 bunch scallion
1/4 cup soy sauce to taste
1 tablespoon brown sugar (optional)
1. Wok onions, ginger, garlic and pork in oil. Add water, pepper, jalapeno, tamarind and soysauce, bring to a boil, lower to a simmer until tender, maybe half an hour.
2. Adjust flavor and consistency. Garnish with scallions.
Es Campur
1/2 ounce agar
3 cups water boiling
2 cups sugar or more
1 can condensed milk, sweetened
1 can sweet corn
1 can lychee
1 cup adzuki beans cooked
3 cups snow
1 each avocado diced
1. Boil agar with the water and half the sugar ten minutes until thoroughly dissolved.
2. Add remaining sugar, colouring & flavouring as desired, & strain into pie dish. Cool. Cube.
3. To serve, put beans and corn in bottom of icecream dish. Pile fruit and agar, then snow. Drizzle with condensed milk and syrup from the lychees.
Gado-Gado Indonesian Peanut-CoconutMilk Sauce
2 tablespoons peanut oil
1/2 each onion chopped fine
3 tablespoons fresh ginger slivered or chopped
3 tablespoons garlic chopped or paste
1/4 teaspoon shrimp paste (optional)
1/4 teaspoon bay leaf ground
1 cup coconut milk
1/2 cup peanut butter
1/2 teaspoon white pepper ground
1 tablespoon tamarind pulp to taste
1 tablespoon brown sugar to taste
1 teaspoon jalapeno chili water optional
1 teaspoon salt to taste
1 cup water as needed
1. Wok shrimp paste, optional, onion, ginger, and garlic in oil.
2. Add coconut milk, bay leaf, peanut butter, salt, tamarind, pepper, chiliwater, and water .
3. Simmer briefly. Makes about 2 cups.
Sambal Iris
1 each onion
2 each tomato
3 tablespoon lime juice to taste
4 each jalapeno to taste
4 each kaffir lime leaves or fresh sweet basil leaves
Mince and mix.
Ketjap Manis Indonesian Soy Sauce
1/3 cup dark brown sugar
1/3 cup water
1/3 cup soy sauce
2 teaspoons kentjur or galangal
1 teaspoon fresh ginger
1/4 teaspoon ground coriander
1/8 teaspoon white pepper
1. Place the brown sugar and water in a small heavy saucepan and cook, stirring, over low heat for 1 minute to dissolve the sugar. Increase the heat to medium and cook at a very slow boil until the mixture thickens slightly, about 2 minutes.
2. Reduce the heat to low and stir in the soy sauce, molasses, ginger, coriander, and pepper. Simmer another 2 minutes, stirring frequently.
Masak Ajam Bumbu Bali Chicken Wok'd w/Coconut
1 teaspoon peanut oil
1 teaspoon garlic
1/2 teaspoon fresh ginger slivered
1 pound chicken breast, no skin, no bone, R-T-C strips
1/2 medium red bell pepper diced
1/4 teaspoon white pepper
1/2 teaspoon salt to taste
1 teaspoon paprika
1/2 medium coconut grated
1/2 cup chicken stock
1/2 teaspoon red chiles to taste
1 teaspoon lime juice
1. Wok garlic and ginger in oil briefly.
2. Add chicken, red bell pepper, salt, white pepper, paprika, coconut, chile, & chicken stock.
3. Wok until chicken is done, adding more stock as needed.
4. Balance flavors with lime.
Sambal Goreng Telor Tomaat
12 each hard-boiled eggs
2 tablespoons peanut oil
2 tablespoons garlic paste
1 medium onion, diced
1/4 teaspoon laos (galangal0
4 each daun salaam leaves sub. bay
1 teaspoon sambal ulek
1 cup tomatoes fresh or canned
1/2 cup coconut milk
2 each scallion
1. Wok onions in oil with garlic paste.
2. Add eggs, deep-fried if desired, tomatoes, spices. Simmer. 3. Halve eggs. Garnish w/scallions.
Sambal Ketjap
1 pint soy sauce
16 medium jalapeno
1/4 cup brown sugar
1 teaspoon ground ginger sub. galangal
1 1/3 tablespoons lime juice
1. Blenderize ingredients together.
Djawa
2 tablespoons peanut oil
1 tablespoons fresh ginger slivered or chopped
1 tablespoon garlic chopped or paste
1/2 teaspoon white pepper ground
4 tablespoons tamarind pulp to taste
3 tablespoons brown sugar to taste
1 teaspoon jalapeno chili water optional
1 tablespoon soy sauce to taste
1/2 cup fresh basil
1. Blend ingredients. Makes about 2 cups. Keeps over a week under refrigeration
Use to make Tofu, Chicken, Calamari, Prawn, Tempeh, Lamb Djawa.
Cook whatever it is and add the sauce late. Mushrooms and green bell peppers are good accompaniments.
Tumis
1 tablespoon peanut oil
1 bunch bok choy
3 each zucchini
1 tablespoon garlic
1/4 teaspoon kentjur
1 each jalapeno to taste!
1/4 teaspoon white pepper
1 tablespoon soy sauce
1 pound bean sprouts
1/4 pound snowpeas
1 each tomato
1/4 bunch green onion
1. Wok bok choy and zook in peanut oil. Add splash of water, garlic, jalapeno, pepper, kentjur and soy sauce. Cover and steam briefly.
2. Add sprouts, snowpeas, tomato and balance flavor.
Garnish with green onion.
Rempejek
1/2 teaspoon garlic
1/8 teaspoon kentjur
1 teaspoon salt
1/2 cup flour
1/4 cup rice flour
1/4 teaspoon ground coriander
1/8 teaspoon white pepper
3 cups coconut milk +water as needed
1 each egg
1 cup peanuts raw
deep fat
1. Blenderize batter, stir in peanuts.
2. Fry in shallow fat in three to four inch rounds.
3. Drain and serve.