Ingredients
- 250 ml light coconut milk
- 100 ml thick coconut milk
- 1 bundle of spinach (or Fern Tips)
- 1 fresh Turmeric leaf
- 1 teaspoon tamarind juice
- Salt to taste
Spice Paste
- 2 shallots, peeled and sliced
- 1 clove of garlic, peeled and sliced
- 5 or 10 red chillies (as you like it), seeded and sliced (I used 2 teaspoons chilli powder since I don't have red chillies)
- 1 cm fresh Galangal (Lengkuas/Laos)
- 1 cm fresh turmeric, peeled and sliced
- 1 cm ginger, peeled and sliced
Directions
1. Prepare spice paste by grinding or blending all ingredients together.
2. Put spice paste in a saucepan with the coconut milk and bring to boil, stirring. Simmer for one minute then add the spinach, turmeric leaf and tamarind juice. Simmer, stirring frequently until the spinach is tender.
3. Season to taste with salt.
4. Good to serve with plain rice (nasi putih) and other side dish like fried Chicken or Fish.
Rabu, 20 Januari 2010
Ayam Djahe Mangga
A quick dish of stir fried chicken with ginger and mango. Best served with white rice and a ginger sauce. Try my sauce for Babi Panggang.
Ingredients:
4 Chicken breast
3 cm. Fresh Ginger root
2 Spring onions
1 tablespoon Kecap manis
1 tablespoon Sesame oil
Pepper & Salt
2 ripe mango's or
1 tin (400 gr) Mango
2 tablespoons peanut oil
Preparation:
Clean chicken breast and cut in half,then slice into fingerthick strips and put in bowl. Peel and grate ginger and thinly slice spring onions and add to chicken. Add Sesame oil, Kecap manis and pepper & salt. Leave to marinate for at least ½ an hour.
Peel mango and remove flesh from stone or open tin and slice into strips the same size as chicken. Set aside.
Heat wok and add peanut oil. Quickly stir-fry chicken (5 min.).
Heat Mango in microwave and mix with chicken.
Serve hot with Babi Panggang sauce.
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Ingredients:
4 Chicken breast
3 cm. Fresh Ginger root
2 Spring onions
1 tablespoon Kecap manis
1 tablespoon Sesame oil
Pepper & Salt
2 ripe mango's or
1 tin (400 gr) Mango
2 tablespoons peanut oil
Preparation:
Clean chicken breast and cut in half,then slice into fingerthick strips and put in bowl. Peel and grate ginger and thinly slice spring onions and add to chicken. Add Sesame oil, Kecap manis and pepper & salt. Leave to marinate for at least ½ an hour.
Peel mango and remove flesh from stone or open tin and slice into strips the same size as chicken. Set aside.
Heat wok and add peanut oil. Quickly stir-fry chicken (5 min.).
Heat Mango in microwave and mix with chicken.
Serve hot with Babi Panggang sauce.
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Read more: http://www.indochef.com/indo_17.shtml#ixzz0dEArlMdo
Javanese Mixed-Vegetable Salad
This is another recipe I've gratefully received from a contributor.
Ingredients:
1 cucumber(scored & sliced)
2 eggs (hard.boilled,shelled & sliced)
4 small potatoes(boilled, peeled, sliced & fried)
4 oz.(125 g.) tauge (tailed)
4 oz.(125 g.) cabbage (shredded)
2 oz.(60 g.) long beans (cut into 1-inch/ 2,5 cm. lengths)
2 cakes tahu kuning (cubed)
4 cakes tempe (sliced slantwise - to 1/2-inch/ 1.2-cm thickness)
4 oz. (125 g.) dried yellow noodles (cut into 11/2 -inch/ 4cm lengths)
20 pieces krupuk
20 pieces emping
8 oz. (250 g.) lettuce
boiling salted water
cooking oil for frying
Sauce Ingredients:
2-5 red chillies
1-inch (2,5-cm) piece terasi (dry-fried)
4 oz. (125 g.) peanuts (fried & skinned)
2 teaspoons sugar
1 dessertspoon cooking oil
3-5 daun salam
salt to taste
boiling water
juice of 10-12 limes
Preparation:
1. To prepare salad. Separately blanch tauge, cabbage and long beans in boiling water. Drain and reserve.
2. Heat oil on medium flame. Separately fry tahu, tempe, noodles, krupuk and emping. Drain well and reserve.
3. Shred half the lettuce and use to line salad plate. Arrange the remainder and all the reserved ingredients on this. Serve with the sauce.
4. To prepare sauce. Grind together the chillies and terasi. Pound together the peaunuts and sugar.
5. Heat oil and fry ground ingredients with daun salam. When fragrant, mix in pounded ingredients and salt. Cook for 1- 2 minutes and reduce heat.
6. Stir in boiling water to make a pouring consistency. Simmer till thickened. Add lime juice, adjust seasoning and dish up.
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Read more: http://www.indochef.com/indo_28.shtml#ixzz0dEAUflOf
Ingredients:
1 cucumber(scored & sliced)
2 eggs (hard.boilled,shelled & sliced)
4 small potatoes(boilled, peeled, sliced & fried)
4 oz.(125 g.) tauge (tailed)
4 oz.(125 g.) cabbage (shredded)
2 oz.(60 g.) long beans (cut into 1-inch/ 2,5 cm. lengths)
2 cakes tahu kuning (cubed)
4 cakes tempe (sliced slantwise - to 1/2-inch/ 1.2-cm thickness)
4 oz. (125 g.) dried yellow noodles (cut into 11/2 -inch/ 4cm lengths)
20 pieces krupuk
20 pieces emping
8 oz. (250 g.) lettuce
boiling salted water
cooking oil for frying
Sauce Ingredients:
2-5 red chillies
1-inch (2,5-cm) piece terasi (dry-fried)
4 oz. (125 g.) peanuts (fried & skinned)
2 teaspoons sugar
1 dessertspoon cooking oil
3-5 daun salam
salt to taste
boiling water
juice of 10-12 limes
Preparation:
1. To prepare salad. Separately blanch tauge, cabbage and long beans in boiling water. Drain and reserve.
2. Heat oil on medium flame. Separately fry tahu, tempe, noodles, krupuk and emping. Drain well and reserve.
3. Shred half the lettuce and use to line salad plate. Arrange the remainder and all the reserved ingredients on this. Serve with the sauce.
4. To prepare sauce. Grind together the chillies and terasi. Pound together the peaunuts and sugar.
5. Heat oil and fry ground ingredients with daun salam. When fragrant, mix in pounded ingredients and salt. Cook for 1- 2 minutes and reduce heat.
6. Stir in boiling water to make a pouring consistency. Simmer till thickened. Add lime juice, adjust seasoning and dish up.
Site Links
* Bookshop
* Indochef Blog
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* Contact Me
© Indochef.com. All rights reserved.
Read more: http://www.indochef.com/indo_28.shtml#ixzz0dEAUflOf
Besengek Daging
Besengek Daging
Spicy Beef dish cooked in coconut milk.
Use a lean, whole cut of beef like "topside" or "silverside".
Ingredients:
500 gr Beef.
1 onion.
1 teaspoon trassi.
1 red chilli pepper.
½ teaspoon black pepper.
1 teaspoon coriander (ground).
½ teaspoon turmeric.
30 ml tamarind water.
250 ml beef stock.
500 ml coconut milk.
2 teaspoons sugar.
salt to taste.
oil for frying.
Preparation:
Place the beef in enough water to cover the joint and boil until tender (about 1 hour). Remove from stock and slice after cooling. Chop the onions and fry with the trassi in the oil until soft. Add chilli, pepper, coriander, turmeric, tamarind, sugar and salt. saute for a further ½ minute then add the beef and stock. Cover pan and simmer for a further 5 minutes. Uncover pan and add the coconut milk. Continue cooking until the sauce thickens.
Can be served on its own with rice or as part of a "rijsttafel".
Read more: http://www.indochef.com/indo_08.shtml#ixzz0dE9v4ooA
Spicy Beef dish cooked in coconut milk.
Use a lean, whole cut of beef like "topside" or "silverside".
Ingredients:
500 gr Beef.
1 onion.
1 teaspoon trassi.
1 red chilli pepper.
½ teaspoon black pepper.
1 teaspoon coriander (ground).
½ teaspoon turmeric.
30 ml tamarind water.
250 ml beef stock.
500 ml coconut milk.
2 teaspoons sugar.
salt to taste.
oil for frying.
Preparation:
Place the beef in enough water to cover the joint and boil until tender (about 1 hour). Remove from stock and slice after cooling. Chop the onions and fry with the trassi in the oil until soft. Add chilli, pepper, coriander, turmeric, tamarind, sugar and salt. saute for a further ½ minute then add the beef and stock. Cover pan and simmer for a further 5 minutes. Uncover pan and add the coconut milk. Continue cooking until the sauce thickens.
Can be served on its own with rice or as part of a "rijsttafel".
Read more: http://www.indochef.com/indo_08.shtml#ixzz0dE9v4ooA
Senin, 11 Januari 2010
Marinated Mozzarella and Veggie Pizza
Ingredients:
This pizza is vegetarian as long as you use mozzarella which does not contain animal rennet.
- 1lb Fresh Mozzarella (Caprese Log)
- Handful Fresh Basil
- 1 Red Bell Pepper
- 1 Red Onion
- 1 Whole Clove Garlic
- 1 Tomato
- Crimini Mushrooms (Portabellos also works well)
- Red Wine Vinegar
- Balsamic Vinegar
- Marinara sauce or pesto
- Black Pepper
(Artichoke hearts also go very well as a topping with this recipe.)
Dough:
You can either make the dough from scratch or buy premade dough. Since there is a Trader Joe's nearby and premade focaccia dough is only $1.00 a ball, I used that.
- 1/2 cup flour or corn meal to roll out dough
- olive oil
Step:
1.Wash the vegetables.
2.Cut mozzarella into 1/4 thick slabs.
3.Place the mozzarella in bowl and cover with approx 1/4 cup red wine vinegar and 1/2 cup balsamic vinegar.
4.Peel the garlic and onion and de-stem the basil.
5.ulienne the onion and chop the other ingredients coarsely.
6.Add the ingredients to a bowl with mozz and vinegar. Add black pepper. Stir until everything is covered, making sure not to tear up the mozzarella.
7.Chop the mushrooms in half and julienne the bell pepper. Pull out the dough if you are using store bought dough. Let the veggies marinate for at least an hour.
8.Let the dough rise, and punch it down and let it rise again.
9.Roll out the dough. (I put string cheese in my crust.)
10.Perforate the dough with a fork to eliminate bubbles.
11.At this point you may be deviating from how I do this. I have a very bad oven, and having learned from past experience, I have to partially precook my pizza dough before adding toppings. So I brush my pie with olive oil and place it in the oven at this point. If I you have a good oven I would skip this step.
12.While my pie was cooking I placed the marinating mozzarella and veggies in a collander to get rid of the liquid.
13.Pie after being pre-cooked:
14.Normally I use pesto, but today I am using Classico Cabernet Marinara.
15.Add mushrooms.
16.Add other ingredients.
17.Place in oven until cooked to your satisfaction.
This pizza is vegetarian as long as you use mozzarella which does not contain animal rennet.
- 1lb Fresh Mozzarella (Caprese Log)
- Handful Fresh Basil
- 1 Red Bell Pepper
- 1 Red Onion
- 1 Whole Clove Garlic
- 1 Tomato
- Crimini Mushrooms (Portabellos also works well)
- Red Wine Vinegar
- Balsamic Vinegar
- Marinara sauce or pesto
- Black Pepper
(Artichoke hearts also go very well as a topping with this recipe.)
Dough:
You can either make the dough from scratch or buy premade dough. Since there is a Trader Joe's nearby and premade focaccia dough is only $1.00 a ball, I used that.
- 1/2 cup flour or corn meal to roll out dough
- olive oil
Step:
1.Wash the vegetables.
2.Cut mozzarella into 1/4 thick slabs.
3.Place the mozzarella in bowl and cover with approx 1/4 cup red wine vinegar and 1/2 cup balsamic vinegar.
4.Peel the garlic and onion and de-stem the basil.
5.ulienne the onion and chop the other ingredients coarsely.
6.Add the ingredients to a bowl with mozz and vinegar. Add black pepper. Stir until everything is covered, making sure not to tear up the mozzarella.
7.Chop the mushrooms in half and julienne the bell pepper. Pull out the dough if you are using store bought dough. Let the veggies marinate for at least an hour.
8.Let the dough rise, and punch it down and let it rise again.
9.Roll out the dough. (I put string cheese in my crust.)
10.Perforate the dough with a fork to eliminate bubbles.
11.At this point you may be deviating from how I do this. I have a very bad oven, and having learned from past experience, I have to partially precook my pizza dough before adding toppings. So I brush my pie with olive oil and place it in the oven at this point. If I you have a good oven I would skip this step.
12.While my pie was cooking I placed the marinating mozzarella and veggies in a collander to get rid of the liquid.
13.Pie after being pre-cooked:
14.Normally I use pesto, but today I am using Classico Cabernet Marinara.
15.Add mushrooms.
16.Add other ingredients.
17.Place in oven until cooked to your satisfaction.
Ginger Sweet Potato Gnocchi & Garlic Cream Sauce
Ingredients:
Ginger and garlic play very well together. Traditionally that happens most frequently in Asian-influenced dishes, but I wanted to get the same effect in something from another region. Gnocchi are great because they're relatively difficult to mess up, allow the addition of flavoring ingredients, and can be made well in advance and frozen instead of cooking immediately (though mine were fresh).
Ingredients:
gnocchi:
Sweet Potatoes
Flour
ginger
1 egg
sauce:
1 medium onion
3 cloves of garlic
1 pint heavy cream
1/4 cup butter
3-4 Tablespoons flour
Step :
1. Start by cutting your sweet potatoes in half lengthwise. You're looking for mostly-same-size pieces so they cook evenly.
2. Oil up a cookie sheet, oil the taters, and put them cut-side down on the sheet. Toss them in a 350 degree oven for 20-40 minutes.
They should be fork-smooshy, which is beyond fork tender. Basically they should do this and not bounce back up when you take away the fork:
3. At that level of doneness, the skin of the sweet potato will generally just slough off as single piece.
4. Smash those things up. They shouldn't put up much resistance, but make sure there are no fibrous bits. If there are you may want to consider finishing in the microwave or baking for a bit longer.
5. Time for gnocchi making. You want about a 1:1 ratio sweet potato and flour.
6. Mash that together until it's mostly incorporated. Then add one egg.
You may need to add another egg, but don't do so immediately. It's surprising how little you really need.
7. Now would be a good time to add ginger as well, then mix thoroughly. Use of hands is strongly recommended for this. Gnocchi dough is something you need to get a feel for and hand-mixing is the easiest way to do so. You want the dough to end up fairly soft and slightly sticky.
Of course, if you're like me and forget the ginger entirely, you'll have to do a bit of extra kneading. I used a microplane to grind a thumb-sized chunk of ginger into a fine paste, then mixed it in by hand.
8. Once you are happy with the dough, cut it into four pieces and throw down some bench flour.
9. Use those old play-doh skills to make a long, thinnish snake of dough.
Slice the snake into small pieces. Each of these will be a gnocchi, so shoot for similar sizes.
10. Pick up a piece of dough and roll it around in your hands until it's round to oblong. Then place a fork on the gnocchi and roll the fork over it, leaving an impression of the tines.
11. Repeat until you have a pan full of raw gnocchi.
12. Drop the gnocchi into a pot of boiling water, a few at a time. Pull them a few seconds after they start to float.
13. For the sauce, slice an onion in your preferred manner.
Put into a large saute pan, salt, and sweat very slowly.
14. Thinly slice three cloves of garlic.
15. Once the onions have browned nicely, add the garlic.
Cook until the garlic browns nicely.
16. Start a roux with the butter and flour. Just melt the butter, whisk in the flour until smooth, and let brown slightly.
17. In a separate saucepan, heat the cream. Stir frequently.
18. Once the cream is barely boiling, add the roux. Heat until thickened, then add the onion/garlic mixture. You now a have great garlic cream sauce.
19. Serve gnocchi with sauce.
20. Full shot of Ginger Sweet Potato Gnocchi & Garlic Cream Sauce.
Ginger and garlic play very well together. Traditionally that happens most frequently in Asian-influenced dishes, but I wanted to get the same effect in something from another region. Gnocchi are great because they're relatively difficult to mess up, allow the addition of flavoring ingredients, and can be made well in advance and frozen instead of cooking immediately (though mine were fresh).
Ingredients:
gnocchi:
Sweet Potatoes
Flour
ginger
1 egg
sauce:
1 medium onion
3 cloves of garlic
1 pint heavy cream
1/4 cup butter
3-4 Tablespoons flour
Step :
1. Start by cutting your sweet potatoes in half lengthwise. You're looking for mostly-same-size pieces so they cook evenly.
2. Oil up a cookie sheet, oil the taters, and put them cut-side down on the sheet. Toss them in a 350 degree oven for 20-40 minutes.
They should be fork-smooshy, which is beyond fork tender. Basically they should do this and not bounce back up when you take away the fork:
3. At that level of doneness, the skin of the sweet potato will generally just slough off as single piece.
4. Smash those things up. They shouldn't put up much resistance, but make sure there are no fibrous bits. If there are you may want to consider finishing in the microwave or baking for a bit longer.
5. Time for gnocchi making. You want about a 1:1 ratio sweet potato and flour.
6. Mash that together until it's mostly incorporated. Then add one egg.
You may need to add another egg, but don't do so immediately. It's surprising how little you really need.
7. Now would be a good time to add ginger as well, then mix thoroughly. Use of hands is strongly recommended for this. Gnocchi dough is something you need to get a feel for and hand-mixing is the easiest way to do so. You want the dough to end up fairly soft and slightly sticky.
Of course, if you're like me and forget the ginger entirely, you'll have to do a bit of extra kneading. I used a microplane to grind a thumb-sized chunk of ginger into a fine paste, then mixed it in by hand.
8. Once you are happy with the dough, cut it into four pieces and throw down some bench flour.
9. Use those old play-doh skills to make a long, thinnish snake of dough.
Slice the snake into small pieces. Each of these will be a gnocchi, so shoot for similar sizes.
10. Pick up a piece of dough and roll it around in your hands until it's round to oblong. Then place a fork on the gnocchi and roll the fork over it, leaving an impression of the tines.
11. Repeat until you have a pan full of raw gnocchi.
12. Drop the gnocchi into a pot of boiling water, a few at a time. Pull them a few seconds after they start to float.
13. For the sauce, slice an onion in your preferred manner.
Put into a large saute pan, salt, and sweat very slowly.
14. Thinly slice three cloves of garlic.
15. Once the onions have browned nicely, add the garlic.
Cook until the garlic browns nicely.
16. Start a roux with the butter and flour. Just melt the butter, whisk in the flour until smooth, and let brown slightly.
17. In a separate saucepan, heat the cream. Stir frequently.
18. Once the cream is barely boiling, add the roux. Heat until thickened, then add the onion/garlic mixture. You now a have great garlic cream sauce.
19. Serve gnocchi with sauce.
20. Full shot of Ginger Sweet Potato Gnocchi & Garlic Cream Sauce.
Traditional Vegetable Stir Fry
Ingredients You Will Need:
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable stock
2 tablespoons glutinous rice flour
2 tablespoons sesame oil
1 teaspoon grated ginger
1 teaspoon minced garlic
½ cup sliced Chinese mushrooms
1 6-ounce can water chestnuts, drained
1 6-ounce can sliced bamboo shoots, drained
½ cup chopped bok choy
1 cup bean sprouts
Stir together soy sauce, oyster sauce, rice vinegar, vegetable stock and flour in a small bowl. Mix well and set aside.
Pour oil into a wok and place over medium-high heat. Add the ginger and garlic, then let the oil heat, stirring occasionally. When the oil is boiling hot, carefully add the mushrooms and watch for splattering. Stir fry for 1 minute, or until the mushrooms start to become tender.
Carefully add the water chestnuts, bamboo shoots, bok choy and sprouts to the wok. Stir fry until veggies start to become tender, about 2 minutes. Carefully pour sauce into veggies, and mix well. Stir fry for about 1 minute, or until the sauce thickens. Remove wok from heat, and serve stir fry over rice or noodles.
Minced Pork and Water Chestnuts Lettuce Wrap Recipe
Ingredients You Will Need:
1 cup pork, cooked and minced
1 6-ounce can water chestnuts, drained and minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons sesame seed oil, divided
1 tablespoon orange juice
16 leaves of lettuce
Place pork and water chestnuts in a medium mixing bowl. In a small bowl, whisk together the soy sauce, oyster sauce, 1 tablespoon sesame seed oil and orange juice. Pour the sauce into the pork, and mix well.
Add remaining 1 tablespoon of sesame seed oil to a wok over medium-high heat. Let oil heat up, and then add pork mixture to wok. Stir fry for two minutes, or until pork turns crispy. Remove wok from heat.
Drop a heaping spoonful of pork stir fry onto a lettuce leaf. Roll leaf and tuck ends. Repeat process until all the pork is wrapped. Arrange wraps on plate, and serve.
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable stock
2 tablespoons glutinous rice flour
2 tablespoons sesame oil
1 teaspoon grated ginger
1 teaspoon minced garlic
½ cup sliced Chinese mushrooms
1 6-ounce can water chestnuts, drained
1 6-ounce can sliced bamboo shoots, drained
½ cup chopped bok choy
1 cup bean sprouts
Stir together soy sauce, oyster sauce, rice vinegar, vegetable stock and flour in a small bowl. Mix well and set aside.
Pour oil into a wok and place over medium-high heat. Add the ginger and garlic, then let the oil heat, stirring occasionally. When the oil is boiling hot, carefully add the mushrooms and watch for splattering. Stir fry for 1 minute, or until the mushrooms start to become tender.
Carefully add the water chestnuts, bamboo shoots, bok choy and sprouts to the wok. Stir fry until veggies start to become tender, about 2 minutes. Carefully pour sauce into veggies, and mix well. Stir fry for about 1 minute, or until the sauce thickens. Remove wok from heat, and serve stir fry over rice or noodles.
Minced Pork and Water Chestnuts Lettuce Wrap Recipe
Ingredients You Will Need:
1 cup pork, cooked and minced
1 6-ounce can water chestnuts, drained and minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons sesame seed oil, divided
1 tablespoon orange juice
16 leaves of lettuce
Place pork and water chestnuts in a medium mixing bowl. In a small bowl, whisk together the soy sauce, oyster sauce, 1 tablespoon sesame seed oil and orange juice. Pour the sauce into the pork, and mix well.
Add remaining 1 tablespoon of sesame seed oil to a wok over medium-high heat. Let oil heat up, and then add pork mixture to wok. Stir fry for two minutes, or until pork turns crispy. Remove wok from heat.
Drop a heaping spoonful of pork stir fry onto a lettuce leaf. Roll leaf and tuck ends. Repeat process until all the pork is wrapped. Arrange wraps on plate, and serve.
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