Magnum One

home *** CD-ROM | disk | FTP | other *** search

/ Magnum One / Magnum One (Mid-American Digital) (Disc Manufacturing).iso / d10 / cindones.arc / INDONES.CCF < prev next >

Wrap

Text File | 1990-11-27 | 43KB | 1,036 lines

********************************************************* ***** AJAM GORENG DJAWA (Fried Chicken with Spices) ***** ********************************************************* Categories: Chicken Indonesian Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Chicken, frying; cut up 2 ea Chilies; split 1 ea Onion, small; sliced 2 Tbsp Coriander seed, ground 1 Tbsp Caraway seed, ground 1 Tbsp Turmeric 1 x Salt 2 Tbsp Tamarind juice 2 Tbsp Brown sugar 1 cup Coconut milk 1 x Oil DIRECTIONS ------------------------------------------------------------ Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed. Heat oil and deep fry chicken until golden brown. *** Recipe Via Compu-Chef (tm). *** ************************************************** ***** ASINAN (Sweet and Sour Cucumber Salad) ***** ************************************************** Categories: Salads Indonesian Calories per serving: 168 Number of Servings: 4 Fat grams per serving: 1 Approx. Cook Time: 4:00 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 ea Cucumber, large 1 ea Onion, med 1 ea Thai chile ----------DRESSING---------- 1/4 cup Vinegar, white 1/4 cup Oil 1/2 tsp Salt 2 tsp Sugar 1/2 tsp 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. *** Recipe Via Compu-Chef (tm). *** ************************************************* ***** ATJAR TUMIS DJAMUR (Mushroom pickles) ***** ************************************************* Categories: Relishes Pickles Indonesian Calories per serving: 35 Number of Servings: 4 Fat grams per serving: 0 Approx. Cook Time: 0:30 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Mushroom, fresh; sliced 3 oz Shallots; slivered 3 cup Vinegar, white 1 tsp Cumin powder DIRECTIONS ------------------------------------------------------------ Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar. Drain and refrigerate until ready to serve. *** Recipe Via Compu-Chef (tm). *** ******************************************* ***** BABI KETJAP (Pork in soy sauce) ***** ******************************************* Categories: Pork Indonesian Main dish Calories per serving: 344 Number of Servings: 4 Fat grams per serving: 16 Approx. Cook Time: 2:00 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Pork loin 1 ea Onion, large 3 ea Garlic clove 1 ea Thai chile 1 inch Ginger, fresh 4 Tbsp Ketjap manis 1/2 cup ;Water DIRECTIONS ------------------------------------------------------------ Cook the meat in one piece in a covered pan in a moderate oven (350 F) until done. Remove from the oven and cool. When cool anough to handle, cut very fine (1/8" by 1/2"). Grind together the onion, garlic, ginger and pepper in a food pro- cessor. Fry in meat drippings until onion is golden (approximately 15 to 20 minutes). Add ketjap manis, water, and diced meat. Simmer about 20 minutes. *** Recipe Via Compu-Chef (tm). *** ***************************************** ***** CUMI-CUMI ISI (Stuffed Squid) ***** ***************************************** Categories: Seafood Indonesian Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: 1:20 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Squid, fresh 3/4 lb Snapper fillets 1 ea Garlic clove 1 ea Egg white 1/2 tsp Salt 1/4 tsp Pepper, white 1 x Nutmeg; dash 2 ea Shallot 2 ea Thai chile, fresh 3 ea Candlenut 2 ea Lemon grass, stem 1 x Oil; for frying 1 cup Coconut milk DIRECTIONS ------------------------------------------------------------ Clean the squid. Wash under cold running water and dry thoroughly. Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces. Crush the garlic. Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes. Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid. Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top. *** Recipe Via Compu-Chef (tm). *** ********************************** ***** DAGUNG (Corn fritters) ***** ********************************** Categories: Vegetables Indonesian Calories per serving: 308 Number of Servings: 4 Fat grams per serving: 3 Approx. Cook Time: 0:20 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 16 oz Corn, creamed 1 ea Onion, med 3 ea Garlic clove 1 ea Thai chile 1 ea Egg; beaten 1 cup Flour 1 x Salt; to taste 1 x Oil; for frying DIRECTIONS ------------------------------------------------------------ Grind or chop together the onion, garlic, and pepper in a food pro- cessor. Fry in a little vegetable oil until the onion is golden. Add to the corn in a bowl. Mix in the egg, salt and flour. Test a spoon- ful in the hot oil. Mixture should be thick enough NOT to separate when placed in the oil. Drop by spoonfuls into hot oil. Cook until light golden in color, turning to cook both sides. Drain on paper towels. Serve immediately. *** Recipe Via Compu-Chef (tm). *** ******************************************************** ***** GADO-GADO (Mixed vegetables in peanut sauce) ***** ******************************************************** Categories: Vegetables Indonesian Calories per serving: 150 Number of Servings: 4 Fat grams per serving: 5 Approx. Cook Time: 0:10 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 lb Green beans 20 oz Spinach, fresh 1/2 ea Cabbage; sliced fine 1 lb Bean sprouts 1 lb Potato, new 3 ea Egg, hard boiled DIRECTIONS ------------------------------------------------------------ Cook potatoes with the skins on. Blanch vegetables until tender- crisp. Chill all cooked vegetables; arrange attractively. Serve with saus kaçang. *** Recipe Via Compu-Chef (tm). *** ************************************************** ***** GULAI BAGAR (Braised Beef with Spices) ***** ************************************************** Categories: Beef Indonesian Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Shank beef 1 Tbsp Oil 1 ea Onion, large; sliced 2 ea Garlic cloves; sliced 3 Tbsp Thai chile, ground 1 Tbsp Paprika 1/2 Tbsp Coriander seed, ground 1 tsp Turmeric 1 tsp Caraway seed, ground 1 tsp Ginger, ground 5 ea Cloves, whole 1 ea Cinnamon stick, 2" 2 cup Coconut milk 1 lb Potato; peeled/chunked 1/2 tsp Salt DIRECTIONS ------------------------------------------------------------ Cut beef in 1" x 1 1/2" strips. Heat oil and brown onion and garlic. Add all the other ingredients, bring to boil, then reduce heat and simmer 30 minutes or until beef and potatoes are tender. To make GULAI BAGAR TERONG substitute eggplant, cut into 1 1/2" cubes for the potatoes. *** Recipe Via Compu-Chef (tm). *** *************************************** ***** GULAI KAMBING (Spiced lamb) ***** *************************************** Categories: Lamb Indonesian Main dish Calories per serving: 553 Number of Servings: 6 Fat grams per serving: 26 Approx. Cook Time: 1:00 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 3/4 lb Lamb, fresh 2 ea Onion 3 ea Thai chile 1 x Ginger, fresh; 3/4" knob 1 x Lemon grass root, 1/2" knob 1 ea Lemon grass, stem 2 ea Garlic clove 8 ea Macadamia nut 2 ea Tomato, ripe 1/3 cup Oil 1/2 tsp Cardamom, ground 1/2 tsp Cumin powder 1/2 tsp Turmeric 1/4 tsp Fennel powder 1 ea Cinnamon stick; 2" 4 ea Cloves, whole 1 x Salt; to taste 1 x Pepper, black; to taste 4 cup Coconut milk DIRECTIONS ------------------------------------------------------------ Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice. *** Recipe Via Compu-Chef (tm). *** ************************************************ ***** IKAN ASAM PADEH (Fish in Sour Sauce) ***** ************************************************ Categories: Fish Indonesian Main dish Calories per serving: 349 Number of Servings: 4 Fat grams per serving: 13 Approx. Cook Time: 0:30 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 lb Fish fillet 2 ea Shallot 1 x Ginger, 1" piece 2 ea Thai chile 1/2 tsp Turmeric 1/2 tsp Tamarind 2 Tbsp Soy sauce, dark 2 Tbsp Oil 1 x Salt; to taste 1 x Pepper, black; to taste DIRECTIONS ------------------------------------------------------------ Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor). Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done. Serve with fresh vegetables and rice. *** Recipe Via Compu-Chef (tm). *** ***************************************** ***** INDONESIAN CHILI PEANUT SAUCE ***** ***************************************** Categories: Sauces Indonesian Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Oil 1 tsp Garlic; minced 1/2 cup Peanut butter 1/2 cup Chicken stock or broth 2 Tbsp Cider vinegar 2 Tbsp Karo, light or dark 1 Tbsp Black soy sauce 2 Tbsp Sesame oil 1 x Red pepper; to taste DIRECTIONS ------------------------------------------------------------ Heat oil in a pan; add garlic and sauté 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving. *** Recipe Via Compu-Chef (tm). *** ************************ ***** KETJAP MANIS ***** ************************ Categories: Sauces Indonesian Calories per serving: 84 Number of Servings: 40 Fat grams per serving: 0 Approx. Cook Time: 0:30 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup Sugar, brown, dark 2 cup ;Water 1 1/2 cup Soy sauce, light 3/4 cup Molasses, dark 1/2 tsp Galangal, ground 1/2 tsp Cilantro, ground 1/2 tsp Pepper, black DIRECTIONS ------------------------------------------------------------ Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dis- solves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200 degrees on a candy thermo- meter. Reduce the neat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature 2 to 3 months if tightly covered. *** Recipe Via Compu-Chef (tm). *** *********************** ***** LAPIS LEGIS ***** *********************** Categories: Desserts Indonesian Calories per serving: 250 Number of Servings: 20 Fat grams per serving: 15 Approx. Cook Time: 1:00 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Egg white 1 1/2 cup Sugar 10 ea Egg yolk 1 1/3 cup Butter 2 1/2 cup Flour 1/2 tsp Vanilla extract 1/2 tsp Cinnamon powder 1/2 tsp Nutmeg 1/2 tsp Allspice, ground DIRECTIONS ------------------------------------------------------------ Line a 9" springform pan with parchment, and grease and flour the pan. Beat the egg whites with one-third of the sugar and, in a separate bowl, beat the egg yolks with another third. Soften the butter and cut into small pieces, them mix this with the remaining sugar and beat until light and creamy. Place the three mixtures into one large bowl, add the flour and vanilla extract and blend thoroughly. Transfer two-thirds of the mixture to another bowl and to this add the cinnamon, nutmeg, and allspice powder and stir to blend well. Pour one-third of the spiced mixture into the pan and bake at 350 about 10 to 12 minutes, until firm, then add half the plain mixture and bake until this is also firm. Repeat the process three more times; spiced, plain, and ending with spiced. Turn out onto a wire rack and allow to cool before serving. *** Recipe Via Compu-Chef (tm). *** ************************ ***** LIME CHICKEN ***** ************************ Categories: Chicken Indonesian Main dish Calories per serving: 357 Number of Servings: 6 Fat grams per serving: 6 Approx. Cook Time: 0:30 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 ea Chicken thigh 2 Tbsp Oil 1 ea Onion, med; chopped 2 ea Garlic clove; crushed 1/4 tsp Thai chile, dried; crushed 1 tsp Cumin, ground 1 tsp Coriander, ground 1/2 tsp Turmeric 2 Tbsp Soy sauce 1 x Lime wedges DIRECTIONS ------------------------------------------------------------ Brown chicken in oil. Add the remaining ingredients in the order listed. Reduce the heat and simmer, covered, 15 to 20 minutes or until the chicken is tender. Serve with lime wedges. *** Recipe Via Compu-Chef (tm). *** ******************** ***** MOO SATE ***** ******************** Categories: Beef Indonesian Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ ------------SATE------------ 2 lb Beef; thinly sliced 3 Tbsp Curry powder 1/2 tsp Ground chilies 2 ea Garlic clove; minced 2 ea Onion, large; minced 4 Tbsp Lemon juice 1 Tbsp Honey ----PEANUT DIPPING SAUCE---- 1 cup Peanut butter 1 cup Coconut cream 1 Tbsp Lemon juice 1/4 cup Soy sauce 1 Tbsp Worcester sauce 2 x Tabasco sauce; dash 1/4 tsp Salt DIRECTIONS ------------------------------------------------------------ Slice the meat into thin strips, no more than 1/4" thick and about 1" wide. Make strips paper-thin if possible. Mix curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to cover with the marinade. Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat. Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce. Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping. Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated, but warm before serving. *** Recipe Via Compu-Chef (tm). *** ************************************ ***** NASI GORENG (Fried Rice) ***** ************************************ Categories: Vegetables Indonesian Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup Rice; cooked 6 ea Egg 4 Tbsp Oil 2 ea Onion, med; minced 1 ea Garlic clove; minced 1/2 cup Pork; minced 1/2 cup Shrimp, popcorn; cooked/peeled 2 Tbsp Soy sauce 2 ea Chilies; sliced thin 1/2 cup Smithfield Ham 1/2 cup Crab; cooked 1/4 cup Celery; chopped 1/2 cup Onion flakes, dried DIRECTIONS ------------------------------------------------------------ Cut ham in strips 1" long x 1/8" wide. Beat the eggs. Heat a skillet and grease it with a few drops of oil. Make 4 thin omelets from 4 of the eggs. Put aside to use as garnish. Add 2 T. oil to the skillet and make a thicker omelet from the other 2 eggs, and slice into 1/2" squares. Add 2 T. oil and fry onion and garlic for 2 minutes. Add the Pork and stir until Pork is done. Add shrimp, omelet squares, soy sauce, salt, pepper, and rice, then mix together over low heat for about 10 min. Heat one tablespoon oil in a heavy frying pan over medium high heat. Add 1/ cup dried onion flakes and stir until brown and crisp. Garnish with sliced omelet, chilies, ham, crabmeat, celery, and onion flakes. *** Recipe Via Compu-Chef (tm). *** **************************************** ***** ORAK ORIK (Cabbage Scramble) ***** **************************************** Categories: Vegetables Indonesian Calories per serving: 205 Number of Servings: 4 Fat grams per serving: 6 Approx. Cook Time: 0:20 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Oil 1 Tbsp Onion; chopped 3 ea Garlic clove 3 oz Shrimp, small; cooked & diced 1/2 tsp Salt 1/2 tsp Pepper, black 1/2 ea Cabbage, small; very finely shredded 4 ea Egg; beaten 2 ea Scallion; finely sliced DIRECTIONS ------------------------------------------------------------ Heat the oil in a wok. Add the onion, garlic, shrimp, salt and pepper and stir-fry until the onions are translucent. Mix in the cabbage and then add the eggs. Cook, stirring, until the eggs are set. Transfer to serving dish and garnish with scallions. *** Recipe Via Compu-Chef (tm). *** **************************************************** ***** PETJEL TERONG (Eggplant in Savory Sauce) ***** **************************************************** Categories: Vegetables Indonesian Calories per serving: 200 Number of Servings: 6 Fat grams per serving: 3 Approx. Cook Time: 1:30 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Eggplant, large 1/4 cup Vinegar, white 1/4 cup ;Water 1/2 tsp Salt 1 x Oil; for deep frying ----------SAUCE-------- 1 Tbsp Sambal badjak 2 Tbsp Peanut butter, smooth 1/2 tsp VInegar, white 1/2 tsp Salt 1 cup Coconut milk DIRECTIONS ------------------------------------------------------------ Peel the eggplants (optional) and slice them crosswise 1/2" thick, then cut into quarters. Arrange the slices in a shallow dish. Combine the vinegar, water and salt, stirring well to dissolve the salt, and pour over the eggplant slices. Let stand for one hour, then remove the eggplant slices from the solution and pat dry with paper toweling. Heat oil in a wok to a depth of two inches until very hot (375 F). Deep-fry the eggplant slices, a few at a time, until light brown. Remove with a slotted spoon and drain on paper toweling. To make the sauce, combine all of the ingredients in a saucepan, bring to a gentle boil and simmer, stirring frequently, until the sauce thickens slightly. Arrange the eggplant slices in a shallow dish and pour the sauce over them. *** Recipe Via Compu-Chef (tm). *** ******************************************* ***** PISANG GORENG (Sauteed bananas) ***** ******************************************* Categories: Fruits Indonesian Calories per serving: 143 Number of Servings: 4 Fat grams per serving: 11 Approx. Cook Time: 0:05 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Banana 4 Tbsp Butter DIRECTIONS ------------------------------------------------------------ Peel bananas and slice lengthwise and then in half crosswise. Heat butter in a skillet large enough to hold the bananas in a single layer. Place bananas in the skillet cut side down when the margarine is bubbling but not brown. Saute until golden, turning once; about two minutes per side. Drain on paper towels. Serve immediately. *** Recipe Via Compu-Chef (tm). *** ************************* ***** POTATO SAMBAL ***** ************************* Categories: Vegetables Indonesian Calories per serving: 22 Number of Servings: 4 Fat grams per serving: 0 Approx. Cook Time: 0:25 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Potato 4 ea Scallion; finely minced 2 ea Chile serrano; finely chopped 1/2 tsp Salt 1 Tbsp Lemon juice 2 Tbsp Coconut milk 1 Tbsp Cilantro; chopped DIRECTIONS ------------------------------------------------------------ Boil potatoes in their skins; peel and coarsely mash them. Combine all ingredients, except the coriander, in a shallow serving bowl. Taste the mixture and add more salt or lemon juice if necessary. Sprinkle coriander over the top. Chill in the refrigerator until ready to use. *** Recipe Via Compu-Chef (tm). *** ******************************************** ***** RUJAK MANIS (Fruit in soy sauce) ***** ******************************************** Categories: Fruits Indonesian Calories per serving: 92 Number of Servings: 6 Fat grams per serving: 0 Approx. Cook Time: 1:00 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup Ketjap manis 1/2 ea Thai chile 1/2 inch Ginger, fresh; peeled 1 tsp Lime juice 3 cup Assorted fresh fruit DIRECTIONS ------------------------------------------------------------ Cut up fruit into bite-sized chunks. Grind ginger and pepper. Add ketjap manis and lemon juice. Pour over the fruit and mix gently. Let stand an hour or more before serving. *** Recipe Via Compu-Chef (tm). *** ******************************************** ***** SAJOR BAYAM (Spinach-Corn Puree) ***** ******************************************** Categories: Vegetables Indonesian Calories per serving: 130 Number of Servings: 4 Fat grams per serving: 1 Approx. Cook Time: 0:15 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Spinach, fresh; bunch 1 ea Onion, large 3 ea Garlic clove 1 ea Thai chile 1/2 tsp Shrimp paste 16 oz Corn, creamed 1 tsp Salt 4 cup Coconut milk DIRECTIONS ------------------------------------------------------------ Cook spinach until tender. Grind together onion, garlic, and pepper in a food processor. Add shrimp paste and cook in a little vegetable oil until golden. Combine with remaining ingredients except for coconut milk and puree in blender, adding coconut milk as necessary. Reheat to serve. *** Recipe Via Compu-Chef (tm). *** ********************* ***** SATÉ BABI ***** ********************* Categories: Pork Indonesian Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: 9:00 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 lb Pork loin 1 ea Thai chile 4 ea Garlic clove 2 ea Onion, med 2 Tbsp Ketjap manis 2 Tbsp Oil; divided -------BOMBOE SASATE-------- 1 tsp Cumin 1 tsp Cilantro 1/2 tsp Galangal 1/2 tsp Turmeric DIRECTIONS ------------------------------------------------------------ Cut pork loin into 1" cubes. Grind together cumin, cilantro, galangal, and turmeric. Grind together Thai chile, garlic and onion in a food processor. Add the bomboe sasate mixture and marinate meat cubes in this an hour or more (overnight preferable). Fry half the meat in a little oil, adding a tablespoon of ketjap manis, until cooked. Remove to a bowl and cook the remaining meat. Allow the meat to cool. Thread on bamboo skewers. At this point, they can be frozen for later use. Grill over charcoal or bake in a 350 F oven until heated through. Use the pan drippings/cooked marinade in the saus kaçang. *** Recipe Via Compu-Chef (tm). *** *********************** ***** SAUS KACANG ***** *********************** Categories: Sauces Indonesian Calories per serving: 67 Number of Servings: 8 Fat grams per serving: 4 Approx. Cook Time: 0:15 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 x Pan drippings 1 ea Thai chile 1/2 ea Onion 1 ea Garlic clove 1/4 tsp Shrimp paste 3 1/2 Tbsp Peanut butter, crunchy 1 tsp Salt 3 Tbsp Tamarind water 1 cup Coconut milk DIRECTIONS ------------------------------------------------------------ Grind together pepper, onion, garlic, & shrimp paste. Fry together in a little vegetable oil until the onion is golden. Add the pan drip- pings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy. *** Recipe Via Compu-Chef (tm). *** *************************************************** ***** SAYUR GORENG (Sauteed mixed vegetables) ***** *************************************************** Categories: Vegetables Indonesian Calories per serving: 123 Number of Servings: 8 Fat grams per serving: 1 Approx. Cook Time: 0:15 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 ea Onion 4 ea Shallots 2 ea Garlic clove 1 ea Cauliflower 6 ea Carrot 3 ea Thai chile 1 ea Bell pepper, green 12 ea Baby corn 20 ea Beans, yard-long 1/4 cup Oil 1/3 cup Catsup 1/3 cup Chili sauce 1 x Salt; to taste 1 x Pepper, black; to taste DIRECTIONS ------------------------------------------------------------ Grind onion, shallots, and garlic in a food processor into a smooth paste. Break the cauliflower into florets, slice the carrots, chiles and green pepper and cut the beans into short lengths. Heat the oil in a large pan and saute the onion paste for three to four minutes, then add the vegetables and stir-fry five to six minutes. Add the catsup and chili sauce, season to taste with salt and pepper and continue to cook for another two to three minutes, stirring frequently. Serve immediately. *** Recipe Via Compu-Chef (tm). *** ******************************************* ***** SEMUR BANKA (Beef in Soy Sauce) ***** ******************************************* Categories: Beef Indonesian Main dish Calories per serving: 508 Number of Servings: 6 Fat grams per serving: 22 Approx. Cook Time: 3:00 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Tbsp Tamarind pulp 1/2 cup ;Water, boiling 1/4 cup Oil 2 ea Onion, med; thinly sliced 3 ea Garlic clove; crushed 1 x Ginger, 1-1/2"; peeled & finely minced 1/4 tsp Nutmeg, grated 2 lb Chuck steak 1 tsp Salt 2 tsp Sugar, brown 1 Tbsp Molasses 2 Tbsp Soy sauce, dark 2/3 cup ;Water 1/4 tsp Pepper, black DIRECTIONS ------------------------------------------------------------ Put the tamarind into a bowl and pour boiling water over it. Set aside until it is cooled. Pour the contents of the bowl through a strainer into a bowl, pressing as much of the pulp through as possible. Set the liquid aside. Cut steak into 1" pieces. Mix brown sugar, molasses, and dark soy sauce and set aside. Heat the oil in a wok. When it is hot, add the onions and fry, stirring occasionally, until they are soft. Add the garlic, ginger, spices and pepper and fry for three minutes, stirring frequently. Add the meat and increase the heat to moderately high. Cook the meat, turning from time to time, until it is deeply and evenly browned. Stir in the remaining ingredients, including the reserved tamarind liquid, and bring to a boil. Reduce the heat to low, cover the pan and simmer for 2 to 2-1/2 hours, or until the meat is cooked through and tender and the sauce is thick and rather rich in texture. Remove from heat, transfer the mixture to a large, warmed serving platter and serve at once. *** Recipe Via Compu-Chef (tm). *** ********************************************** ***** SERUNDENG (Baked coconut topping) ***** ********************************************** Categories: Relishes Indonesian Calories per serving: 84 Number of Servings: 8 Fat grams per serving: 4 Approx. Cook Time: 2:30 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 ea Coconut; grated 1 1/2 ea Onion, large 1 ea Thai pepper 4 ea Garlic clove 1/2 tsp Galangal; grated 1 Tbsp Coriander powder 1/2 Tbsp Cumin 1/2 tsp Shrimp paste 2 Tbsp Sugar, brown, dark 3 Tbsp Tamarind water 2 ea Lime leaf 2 ea Bay leaf 2 tsp Salt DIRECTIONS ------------------------------------------------------------ Grind onion, garlic, and pepper together in a food processor. Add galangal, coriander, cumin, and shrimp paste. Fry together in a little oil until light brown. (This step can take up to 20 minutes, depending on the stove and pan.) Combine with all remaining ingredients. Mix well and spread on a cookie sheet. Toast in a slow (250 degree) oven until crisp, stirring frequently (every 10 minutes). This takes about two hours. Store in an airtight jar (can be kept frozen). Serve with a handful of salted peanuts (optional) mixed with the coconut. Sprinkle on just about anything. *** Recipe Via Compu-Chef (tm). *** ************************************ ***** SHRIMP IN TAMARIND SAUCE ***** ************************************ Categories: Seafood Indonesian Calories per serving: 424 Number of Servings: 4 Fat grams per serving: 14 Approx. Cook Time: 1:15 Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Shrimp, fresh 2 tsp Cornstarch 1 tsp Sesame oil 1/4 cup Tamarind liquid * 1 x Salt; pinch 2 Tbsp Fish sauce 1 Tbsp Sugar 1 Tbsp Lemon juice 2 Tbsp Ginger, fresh; minced 2 ea Thai chile; finely chopped 2 ea Shallot; chopped 1 1/2 cup Oil 1 x Coriander leaves; for garnish DIRECTIONS ------------------------------------------------------------ * To make tamarind liquid, pour 1/2 cup boiling water over five or six fresh peeled tamarind pods, and let sit for 30 minutes. Then pour through a strainer into a bowl, pressing as much of the pulp through as possible. Shell the shrimp. Cut them in half lengthwise, toss them in corn- starch and sesame oil and refrigerate for at least 30 minutes. Combine the tamarind liquid, salt, fish sauce, sugar, and lemon juice and set aside. Combine ginger, chili peppers, and shallots, and set aside. Heat the oil in a skillet or wok until hot but not smoking. Add the shrimp and stir quickly to separate them. Remove the shrimp when just pink and drain in a colander. Remove all but two tablespoons of oil from the skillet, heat the remaining oil over high heat and add the ginger/chile combination. Stir until fragrant, then add the tamarind sauce. When boiling hot, add the shrimp and stir over high heat for a minute or so, until the sauce is reduced. Serve garnished with coriander leaves. *** Recipe Via Compu-Chef (tm). ***