SPRING 2005 ETHNIC COOKING NOTES
Indonesian Cooking
Foods Cooked
Es CampurGado-Gado
Sambal Iris
Pergedel Djagung-Indonesian Corn-Shrimp Fritters
Djawa
Nasi Ulam (Kerabu)
Krupuk & Cassava Crackers Minuman Bididara
Petjili Nenas
Rendang/Kalio
Sambal Ketjap
Recipes
Technique Stuff
- Simmered out meats and concentrated sauce
- Tamarind's many uses
- Coconut is part of a braising liquid, an enrichener and a thickener, replacing stock, cream and roux in French cooking.
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