Authentic Recipes from Indonesia by Heinz Von Holzen, Lother Arsana, Wendy Hutton

By Heinz Von Holzen, Lother Arsana, Wendy Hutton

Authentic Recipes from Indonesia comprises over 60 easy-to-follow recipes with distinct descriptions of constituents and cooking equipment, allowing the reader to breed the flavors of the Spice Islands at home.

Included during this specified assortment are highly spiced Padang favorites from West Sumatra, fit Javanese vegetable creations, succulent satay and fowl dishes from Bali and Lombok, and weird recipes from Kalimantan and the jap isles of Flores and Timor.

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If using ground turmeric, dissolve the powder in 2 tablespoons of water. 3 Combine the rice, turmeric juice, coconut milk, chicken stock, salam or pandanus leaf, lemongrass, galangal and salt in a pot and bring to a boil over high heat. Reduce the heat to medium and simmer covered until the liquid is absorbed, 10 to 15 minutes, then reduce the heat to low and cook for 5 to 10 more minutes, until the rice is dry and fluffy. Remove from the heat and mix well. Alternatively, cook the rice and ingredients in a rice cooker.

3 Bring a saucepan of water to a boil over medium heat. Blanch the vegetables for 1 to 2 minutes. Remove from the heat, drain well and arrange on a serving platter. 4 Drizzle the Coconut Sauce over the vegetables and serve garnished with Crispy Fried Shallots or serve the sauce on the side as shown. Serves 4 Preparation time: 25 mins Cooking time: 15 mins Vegetable Dishes 59 Sambal Goreng Tempeh Sweet and Spicy Fried Tempeh Sweetened with palm sugar and spiced with galangal, lemongrass, shrimp paste, tamarind and chilies, this dish is a Javanese favorite.

4 When cooled, place the Spice Paste and beef in a large bowl and mix well. Set aside in the refrigerator to marinate overnight. 5 Soak the bamboo skewers in water for 4 hours before using so they do not burn when grilling the meat. Thread the marinated beef onto the skewers and grill over hot charcoal or under a preheated broiler for 2 to 3 minutes on each side, basting with the marinade, until cooked. Turn the skewers frequently to prevent the beef from burning, it should be browned on the outside and cooked on the inside.

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