Tag Archives: Indonesian

Indonesian Vegetable ‘Urap’

This is an easily repeatable dish – brings a different flavour to the table and the vegetable. Very interesting.

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  • 500g winged beans, washed, sliced crosswise in 0.5 cm pieces
  • 300g cabbage, sliced in 1 cm pieces
  • 3 large red chilies, sliced
  • 4 or 5 bird’s eye chilies, sliced                                                             )
  • 5 to 6 shallots or 1 small purple onion                                            )
  • 4 to 5 cloves garlic, chopped                                                               ) ground to
  • 50g kencur or galangal, washed, skin removed, chopped      ) a paste
  • 1 tbsp sugar                                                                                                )
  • 1tbsp cooking oil
  • 4 pairs kaffir lime leaves, torn
  • 250g freshly grated coconut
  • Salt to taste
  1. Bring a pot of water to boil, add sliced beans and cook for 30 seconds, remove with a slotted spoon to a colander, rinse under running water to stop the cooking, let the beans drain.
  2. Bring the water back to a boil, drop in sliced cabbage, cook for 4 minutes, drain into a colander, set aside.
  3. Heat oil in a large frying pan, add ground spice mixture and kaffir leaves. On medium heat, stir fry for about 5 minutes, don’t let it burn. Add the grated coconut and stir to coat it with the spice mixture, cook over medium heat for 3 to 4 minutes. Add salt, give the mixture another stir. Remove and discard the kaffir lime leaves.
  4. In a large bowl, lightly toss the winged beans, cabbage  and coconut mixture before serving. Good with rice and other dishes.

Recipe from The Straits Times, pix off the web. Tried it, came out well.

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A Celebratory Lunch with Friends & Family

They say a happy cook is the secret to a great meal …

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And what came out of that kitchen ?

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SONY DSCStarting with champagne and not necessarily in this order …

  • Vietnamese Beef Noodle Soup
  • A chili relish to spice it up
  • Indonesian Balado
  • Indonesian fried chicken, tempe and tahu
  • Lots and lots of basil and mint
  • White rice
  • Krupuk Udang (prawn crackers)
  • Dessert : Candil
  • Fruit : Mangosteens

The Vietnamese Beef Noodle Soup

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  • 3 or 4 star anise
  • 2 sticks cinnamon
  • 2 pods garlic
  • 2 medium sized onions
  • 1 kg sliced beef
  • 2 litres water
  • Salt and pepper
  • 1 packet meat balls (optional)
  • a slice of ginger

Boil all of the above, together, simmer on a medium flame. This is the base for the soup, none of the ingredients need to be removed.

If using glass noodles, immerse in boiling water and leave be for about a half hour. Drain before serving with the soup.

Serve separately as topping and garnish :

  • mint sprigs
  • Thai basil
  • coriander sprigs
  • strips of red capsicum
  • bean sprouts
  • spring onion, chopped

The chili relish

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  • Garlic, chopped fine
  • Chili padi (green and red), sliced (these are the local ‘fire’ chilies)
  • Fish sauce
  • Lemon juice

Proportions to taste – to suit your palate.

The Balado, with Brinjal

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A popular sambal or relish in Indonesia, the word balado means ‘with chilies’. This version is made with brinjals.

  •  2 long eggplants, sliced into 3 cm thick pieces

Soak these in salted water for about 10 minutes, half cook/fry in a little oil and keep aside.

For the milder ‘spice’ version, blend together the following (you can make it as spicy as you wish by increasing the quantity of the ingredients, especially the chilies) :

  • 2 chilies (mix the bird’s eye and the red chilies)
  • 8 cloves garlic
  • 6 shallots

 Fry the blended mixture and add to it

  • pounded lemon grass
  • 2 small tomatoes, sliced
  • 1 bay leaf
  • salt

Fry till most of the liquid has evaporated. Serve ladled on top of the brinjal and garnish with basil.

The Herbs

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The Chicken (Ayam Penyet), Tempe and Tahu

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1 kg chicken legs

Blend together the following :

  • 2 tbsp coriander seeds
  • 1 whole garlic pod
  • 8 shallots
  • 2″ fresh turmeric (kunyit)
  • 4 candlenuts (kemiri)

Mix this blended paste with

  • 3 bay leaves (daun salam)
  • 3 stalks lemon grass, pounded
  • 4 kaffir lime leaves
  • 1 slice ginger
  • the chicken legs
  • 500 ml water
  • Salt

Mix well, rubbing into the chicken, then cook, bringing to a boil and simmering for a half hour. Cool and refrigerate overnight.

For a medium-hot chili sambal, fry

  • 5 green chili padi
  • 2 big green chilis
  • 5 big red chilis
  • 5 pods garlic
  • 5 shallots
  • 1 big tomato
  • 1 tsp shrimp paste (belachan), optional

Roughly pound this mixture, add salt, keep aside.

Before serving, take out the chicken pieces and deep fry. Add cubes of tempe and tahu to the marinade and fry them.

Serve together with the chicken, chili sambal, cucumber and lettuce.

Prawn Crackers

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And the Dessert : Candil

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A kind of a porridge with glutinuous rice flour dumplings (candil) in a sauce of coconut milk and gula melaka or palm sugar.

For the Candil

  • 250 g white glutinous rice flour (tepung ketan)
  • 175 ml warm to hot water
  • 1/2 teaspoon salt

Mix the rice flour, salt and water, knead to a dough. Form little balls, keep aside.

For the Porridge

  • 900 ml water
  • 300 to 400 gms gula melaka or palm sugar
  • 4 pandan leaves

Mix all these in a pan, bring to a boil. Add the candil balls and cook till they float on the surface of the liquid. Remove from the heat, keep aside.

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For the Coconut Milk Sauce

  • 200 g rice flour
  • 200 ml coconut milk
  • 200 ml water
  • 2 pandan leaves

 Mix the rice flour, water and coconut milk and cook on a slow flame to a thick sauce, ensuring no lumps form. Then bring to a boil with the pandan leaves added, cook to a nice consistency and remove from the heat, keep aside.

To serve, ladle the coconut milk sauce into the dish, top with the candils and garnish with coconut milk.

Mangosteens

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As always, thank you Veron !

Photographs : Anita Thomas

Nasi Tumpeng : A Birthday Celebration

A birthday and a surprise : Nasi Tumpeng.

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A birthday gift (and surprise from Veronica), a celebratory dinner. Nasi Tumpeng, the elaborate rice dish from Indonesia, painstakingly made with love.

The rice – uduk rice tinged yellow with turmeric – is moulded by a cone-shaped woven bamboo container and occupies center stage on a tampah or round woven bamboo plate layered with a banana leaf. An assortment of Indonesian dishes form the base.

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Tonight, it is quail eggs, urap or vegetables (sliced cucumbers, cherry tomatoes), meat kebabs wrapped in seaweed strips, telur pindang or  boiled marble eggs, ayam goreng or fried chicken, a spicy sambal, chicken fritters or perkedel, sliced boiled eggs.

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And on the side, a gravy of diced potatoes, snow peas and tofu.

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According to Wiki, there is a philosophical meaning to every part of a traditional tumpeng. Folklore in Java and Bali draw parallels between the cone-shaped tumpeng (a mystic symbol of life) and ecosystems. The various side dishes and vegetables represent life and harmony in nature. The height of the cone symbolizes the greatness of Allah, and the food at the base of the cone symbolizes nature’s abundance. The yellow tinge in the rice symbolizes wealth and high morals.

The authentic tumpeng should contain at least one animal meat to represent a land animal, fish to represent sea creatures and egg to represent winged beasts. Vegetables represent food provided by the plant kingdom.

Whenever there is a reason to give thanks – a wedding, birthday, anniversary or new year – the tumpeng is the dish, with the rice representing gold and the many dishes surrounding it indicating a bounty of food and luck.

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And so the birthday was celebrated, with love and gratitude.

Thank you Veron. It was delicious and it was deeply appreciated.