Archive for the ‘: INDONESIAN’ Category
Indonesian Turmeric Rice (Rice Cooker)
This is an excellent seasoned rice dish, I and the family loved this. I will be using my trusted and simple, Cook / Warm rice cooker for this.
Equipment
- Rice Cooker
Ingredients
- 2 cups dry long grain rice, rinsed
- 1½ cups coconut milk
- 1½ cups water
- 1 tablespoon ground turmeric
- 2 pandan leaves, knotted. if available
- 1 stalk lemon grass, pounded and knotted, or 1 teaspoon ground lemon grass
- 2 bay leaves
- 2 teaspoons salt
Instructions
- Place everything in your rice cooker and stir together.
- Cover and set the rice cooker to the Cook setting. Rice cooker doing its thing.
- When cooker switches to Warm setting, fluff the rice with a rice paddle.
- Serve as a side dish with a main dish of your choice.
Indonesian Pork Liver
This is delicious, I liked the use of the turmeric with the liver here. The spices with the coconut milk make an excellent sauce.
Ingredients
- 500 grams pork liver, cleaned, cut into thin strips, (1 lb)
- 1 tablespoon smooth peanut butter
- ½ teaspoon sea salt
- 1 cup coconut milk
- 175 grams onion, sliced into rings, (about 6 oz)
- 1 teaspoon ground coriander
- 1 clove garlic, smashed and minced
- ¼ teaspoon chili flakes
- 2 tablespoons cooking oil
- ¼ teaspoon ground turmeric
- 1 tablespoon soy sauce
Instructions
- Liver prepped.
- Heat the oil in a large non stick pan on medium heat, when hot add the onion and garlic.
- Cook the onion, stirring often until nicely browned. Remove half of the onion to a bowl and set aside for garnish.
- Reduce heat to low, add the coriander, chili flakes, and turmeric and stir fry for 1 minute. Add the liver.
- Cook the liver and turn often.
- Cook until just browned, a few pink spots are ok as this is cooked longer.
- Stir in the soy sauce, peanut butter, and salt. Stir in the coconut milk. Increase heat and bring to a boil. Then reduce heat to a low simmer, cover, and simmer 30 minutes, stirring occasionally.
- Pour onto a serving plate, garnish with saved fried onions.
- Serve with rice on the side. Enjoy.
Notes
Low cost per serving.
Tofu & Long Bean Stir Fry
This is an Indonesian dish that is quick to prepare. This dish also appears in Thailand, China, and I would assume other Asian cuisines. On my to cook list. If you are not sure what a long bean is, it is a green been, but long, 1-3 feet long.
Ingredients
- 300 grams long beans, cut into 1 to 1½ inch pieces, (10 oz)
- 250 grams firm tofu, cut into ¾ inch cubes, (9 oz)
- 5 cloves garlic, smashed and thinly sliced
- 3 shallots, sliced
- ¾ cup cooking oil
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- hot cooked rice, for serving
Instructions
- In a wok or large non stick pan, heat the oil on medium high heat, when hot but not smoking, carefully add the tofu and fry until golden brown on all sides. Remove the tofu to paper towels to drain.
- Pour out all but 1 tablespoon of oil from the pan, heat and stir fry the garlic and shallots until fragrant.
- Add the long beans, soy sauce, and oyster sauce, stir fry until the beans are cooked and tender.
- Add the tofu, mix and stir fry for 30 seconds to a minute to warm the tofu up.
- Serve hot over cooked rice.
Notes
Low cost per serving.
Quail Eggs in Soy Sauce I
This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 30 hard boiled quail eggs, peeled, or canned, Shortcut
- 200 grams palm sugar
- ¼ cup soy sauce
- 3 cups water
- 4 shallots, chopped
- 1 teaspoon coriander seeds
- salt, as desired
- 2 bay leaves, Indonesian if you have them
- 1 inch galangal root, chopped, (3 cm)
- 6 wooden skewers
Instructions
- If using fresh hard boiled eggs, get them peeled the set aside. If using canned, just drain and rinse (they are already peeled) and set them aside.
- Add the chopped shallots, galangal, coriander, and a pinch or two of salt in a mortar and mash with a pestle. No mortar? No problem, use a food processor or blender. Set aside.
- Add the water to a pot and bring to a boil. Then stir in the mashed ingredients, bay leaves, sugar, soy sauce, and finally add the eggs.
- Reduce heat to a simmer and let the mixture cook until the eggs are a nice brown color then remove from heat.
- Remove the eggs and drain.
- Place 5 eggs on each skewer.
- Serve.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Minced Chicken Oven Dish
This is a basic Indonesian dish and it sounds really good, and easy to prepare. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 500 grams ground chicken, (1 lb)
- 2 potatoes, boiled, skin on is ok, chopped small
- 1 egg, beaten
- 3 tablespoons onion, shredded
- 1 clove garlic, smashed and minced
- 1 tablespoon celery, chopped
- 1 teaspoon pepper
- ½ teaspoon salt
- 2 teaspoons ground nutmeg
- 3 tablespoons beef broth, or chicken, fresh or from powder
- breadcrumbs, Shortcut
- butter, chopped, as needed
Instructions
- Preheat your oven to 180° C (350° F). Lightly grease a 8x8 baking dish with butter.
- In a mixing bowl, add the chicken, onion, celery, garlic, pepper, salt, nutmeg, and broth. Mix together with a large spoon.
- Fold the potatoes into the mixture.
- Add the chicken mixture to the baking dish and spread out evenly. Pour the beaten egg onto the chicken.
- Sprinkle breadcrumbs over the top then add a few chunks of butter.
- Place in the oven and bake for 30 minutes, check the doneness of the chicken and if not done bake for another 5-10 minutes.
- Serve with rice for a simple and enjoyable meal.
Notes
Low cost.
Shortcut: Breadcrumbs.
Chicken in Sweet Soy Sauce
This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Ingredients
- 800 grams chicken thighs, or legs, or wings, ( 1¾ lb)
- 6 tablespoons cooking oil
- 2 tablespoons white vinegar
- 1 small red onion, diced
- 1 teaspoon course ground black pepper
- ½ teaspoon ground nutmeg
- 3 cloves garlic, minced
- 2 tablespoons sweet soy sauce
Instructions
- Rub the chicken pieces well with the pepper and nutmeg.
- Heat a large non stick pan on medium heat and when hot, add the chicken and cook until golden brown on the first side, then flip all the chicken over.
- Add the onion and enough warm water so about ⅓ of the chicken pieces are in the water.
- Add the vinegar and sweet soy sauce. Cover partially with a lid and turn heat to low and let simmer for 25-35 minutes.
- Turn off the heat and fully cover with the lid for 15 minutes.
- Serve with rice, spoon some of the sauce over the rice, and sliced cucumbers.
Notes
Low cost, easily less than $1 per serving.
Gulai with Boiled Eggs
This is an Indonesian egg curry recipe from a good friend. Gulai Telur is when chicken eggs are used, and Gulai Telur Itik when duck eggs are used. This sounds very good and on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4-6 eggs, chicken or duck
- ½ - ¾ cup coconut milk
- 1¼ cups vegetable stock
- 3 tablespoons onion, diced
- 2 cloves garlic, minced
- 1 teaspoon sambal oelek, or 1 chili, Shortcut
- 1 teaspoon tamarind pulp
- 1 teaspoon ground ginger
- 1 teaspoon galangal
- 1/2 teaspoon turmeric
Instructions
- For the eggs, hard boil them your favorite way but cut back on the time by 1 minute or so for a creamier yolk, if that is not desired, just hard boil the eggs as you prefer. Peel the eggs after they are cooked. If using 4 eggs, go with the lesser amount of coconut milk, if using 6 eggs, use the larger amount of coconut milk.
- In a pot, add the stock and coconut milk and bring to a boil.
- While the stock is heating, place the onion, garlic, sambal oelek (or one chili), tamarind, ginger, galangal, and turmeric in a mortar and mash with the pestle until you have a paste. You can also use a blender if you like.
- Once the stock is at a boil, add the mixture from the mortar to the pot along with the eggs. Simmer for 3-4 minutes.
- Serve as an appetizer or with rice for a main dish.
Notes
Low cost per serving.
Shortcut: Sambal Oelek.
Variant: 1. Add a slice or two of ginger to the stock when heating that for an additional flavor.
Sambal Ulek
This is the base recipe for Indonesian chili sauces, called sambals. Sambal Ulek is simply chilies and salt pounded in a mortar.
Equipment
- Mortar & Pestle
Ingredients
Basic Sambal Ulek
- 20 red Bird's Eye chilies, any kind of chilies work, from mild to hot
- 2 teaspoons salt
For Sambal Trassi, add some
- shrimp paste
For Sambal Badjak, add some
- coconut cream
- candle nuts
- galangal
- lemongrass
Instructions
- Chop the chilies and remove stems. If you want a milder spiciness, remove the seeds. Place in a mortar with the salt and pound to your desired consistency.
- Place in a jar and store covered in the fridge and use as needed.
- To make the other versions, just add a bit of the other ingredient when you pound the chilies and salt.
Hachée with Chicken Hearts
This is a Dutch-Indonesian fusion recipe with chicken hearts and or chicken liver in a broth served over egg noodles. I made this on 25 Jan 2018, absolutely wonderful dish!
Ingredients
- 500 grams chicken hearts, (1 lb)
- 500 grams chicken livers, (1 lb)
- 100 grams dry egg noodles, (3½ oz)
- 2 tablespoon olive oil
- 1 cup coconut milk
- 1 medium onion, diced
- 4 cloves garlic, smashed and minced
- 5-10 candle nuts, or kemiri paste, optional
- 1 teaspoon white pepper
- salt, to taste
- spring onion, chopped, for garnish
Instructions
- If using fresh egg noodles, soak them in hot water. If using dry egg noodles, cook those in a pot of boiling water until tender. Set aside. I used dry Japanese noodles and boiled them.
- Rinse the hearts and livers, trim the top of the hearts as desired. Place only the hearts in a pot and cover with about 1 inch of water. Bring to a boil then reduce heat to a gentle boil for 10 minutes, skim any foam off that forms on the top of the water. Here the hearts are in first, untrimmed as that is flavor in the fat, I trimmed them after they were removed from the broth.
- Three minutes after the hearts are simmering, add the liver, they take less time to cook. Here the hearts and livers are removed to drain, perfect broth on the right.
- At the 10 minute mark, remove the hearts and livers and drain, set the pot of broth to the side. Cut each heart and liver in half.
- While the hearts and livers are cooking, add the onion, garlic, and candle nuts (if using) to a mortar and pound with a pestle to form a paste.
- In another pot, add the onion mixture from the mortar, saute until a light yellow color, then add the hearts and livers, broth you made, and the coconut milk. Season with a teaspoon of pepper and salt to taste. Simmer until meat is heated through and is piping hot, about 5-7 minutes. I added some chopped spring onion and cilantro as well.
- To serve, place some drained egg noodles in bowl, ladle on the meat and broth, garnish with chopped spring onion and or cilantro. Steamed bok choy would also be a good addition to add as well when serving. Enjoy.
Notes
Chicken liver will cost about 55 Baht/500 grams and hearts will cost about 35 Baht/500 grams. For 4 servings, this is about 66 cents per serving.
Variants: 1. This can be prepared with just hearts, just livers, or a mix of both. 2. A blender can be used in place of a mortar and pestle. 3. Add some chopped spring onion, and or cilantro to the pot after adding the coconut milk. 4. Just saute the onion and garlic, that worked well for me.
Indonesian Style Prawn & Quail Egg Curry
This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 400 grams fresh large prawn, peeled, deveined, tail removed, (14 oz)
- 10-12 hard boiled quail eggs, peeled, Shortcut
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled, grated
- 2 red Bird's Eye chilies, finely chopped
- 1½ teaspoons ground turmeric
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 stalk lemongrass, outer layer removed, finely chopped
- 1¼ cups coconut milk
- ¾ cup chicken stock, fresh or from powder
- 100 grams bok choy, torn, or other leafy vegetable, (3-4 oz)
- spring onion, chopped, for garnish
- cooked rice, for serving
- olive oil, as needed
Instructions
- Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
- Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
- Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
- Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Notes
I will price this when I buy some large prawn here in the village. This is probably Fair priced per serving.
Shortcut: Perfect Hard Boiled Quail Eggs.
