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Indonesia
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Nasi Goreng
(Fried Rice)
Yield: 2 servings
Ingredients
- 4 c Long-grain rice
- 8 Shallots or 1 small onion
- 4 Red chillis or 2 tsp chilli
-powder and 2 tsp paprika
- 4 tb Vegetable oil
- Salt
- 2 ts Sweet soya sauce
- 2 ts Tomato ketchup
Directions
The name Nasi Goreng means simply 'fried rice', and it is really a
collective description of an indefinite number of slightly differing
dishes. You can vary the trimmings and garnishes to suit your taste;
but even the most elaborate Nasi Goreng is quick to make. It is a
particularly good luncheon dish.
Boil the rice a good long time
before you intend to fry it; you can fry freshly boiled rice, but the
Nasi Goreng will be better if the boiled rice is allowed to cool. Two
hours is a satisfactory interval. Leaving the rice to cool overnight,
however, gives less good results-the rice has time to go dry and
stale. An important point to note here is that rice for Nasi Goreng
must be cooked with the least possible quantity of water; this
prevents it from becoming too soft. For 1 cup of rice, use 1 cup of
water. Assuming you have now got your cool, boiled rice, proceed like
this: slice the shallots or onion, seed and slice the chilli (or
pound the shallots and chilli together in a mortar). Heat the oil in
a wok; it makes no difference, by the way, whether you use oil, fat,
or butter. Saute the shallots and chilli for a minute or so, and
season with salt, soya sauce, and tomato ketchup. Put in all the
rice, and stir it continuously until it is well heated: this will
take 5 to 8 minutes. Serve in a good large dish, generously garnished
with sliced cucumber, tomatoes, fried onions, and Krupuk.
Oseng-Oseng Wortel
(Stir Fried Carrots)
Yield: 2 servings
Ingredients
- 250 g (8 oz) carrots
- 4 Shallots
- 1 Clove garlic
- 1/2 Green or red chilli or
- 1 pn Of chilli powder
- 4 tb Good stock or
1 ts Dark soya sauce and 4 tb
-water
- 2 tb Vegetable oil
Directions
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. Saute 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.
Indonesian Salad
(Gado-Gado)
Serving Size : 6
Ingredients
DRESSING
- 1/2 c Flaked coconut
- 1 c Hot water
- 1 Onion -- chopped
- 1 cl Garlic -- finely chopped
- 1 1/2 ts Peanut oil
- 2/3 c Peanut butter
- 1/2 c Water
- 1 tb Sugar
- 1/2 ts Salt
- 1/2 ts Chili powder
- 1/8 ts Ground ginger
SALAD
- 1 c Bean sprouts
- 1 c Cabbage -- shredded
- 4 oz Bean curd -- drained and cut
-into 1" pieces
- 2 tb Peanut or vegetable oil
- 1 c Potatoes -- cooked, peeled
-and sliced
- 1 c Green beans -- cooked
- 1 c Carrots -- cooked & sliced
- 1 Cucumber -- sliced
- 2 Hard-cooked eggs -- peeled -and sliced
Directions
To prepare Dressing, place coconut in blender container. Add 1 cup hot
water. Cover and blend on high speed about 30 seconds. Cook and stir onion
and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and
remaining ingredients. Heat to boiling, stirring constantly. Reduce heat.
Simmer, uncovered, stirring occasionally, until slightly thickened, about 3
minutes.
To prepare Salad, pour enough boiling water over bean sprouts and
cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in
10-inch skillet over medium heat, turning pieces gently, until light brown.
Remove with slotted spoon. Drain. Cook potatoes in same skillet until light
brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and
remaining ingredients on platter. Pour warm dressing over Salad.
Terong Balado
Ingredients
- 1 lg Eggplant
- 3 Garlic cloves,
-sliced or chopped
- 4 tb Onion, chopped
- 1 1/2 c Tomatoes (fresh), ripe
- 1 t Sugar
- 1 t Salt
- 2 ts Red hot chili peppers,
-fresh
- 1/2 c Water
- 2 tb Vegetable oil
Directions
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
Asinan
(Sweet And Sour Cucumber Salad)
Serving Size : 4
Ingredients
- 3 ea Cucumber, large
- 1 ea Onion, med
- 1 ea Thai chile
dressing
- 1/4 c Vinegar, white
- 1/4 c Oil
- 1/2 t Salt
- 2 t Sugar
- 1/2 t Garlic powder
Directions
Peel and thinly slice the cucumbers. Slice the onion thinly. Seed
and thinly slice the chile. Put the cucumber slices in a shallow
bowl, arrange the onion slices on top and sprinkle with the chile
slices. Combine all the ingredients with the dressing, mixing well.
Taste and adjust seasoning with salt. Pour the dressing over the
onions and cucumbers and refrigerate a few hours or overnight if
possible to allow flavors to blend.
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