INDONESIAN RECIPES

FIVE TYPICAL INDONESIAN RECIPES

 

Indonesian Roast Lamb

Ingredients:

·         1 1/2 kg lamb shoulder (roast)

·         1 lemon, juice of

·         2 tablespoons dark soy sauce

·         3 -4 drops Tabasco sauce

·         1 tablespoon oil

·         2 garlic cloves, chopped

·         1 teaspoon ground coriander

·         1/2 teaspoon ground ginger

·         1/4 cup brown sugar

·         2 tablespoons smooth peanut butter

·         1/4 cup water

Directions:

1.      Tie roast if necessary.

2.      Combine lamb with the next eight ingredients. I use a large ziplock bag for this.

3.      Marinate at least 1/2 hour, or overnight.

4.      Take roast from marinade.

5.      Heat marinade in a saucepan with the peanut butter and water until thick and

6.      bubbly to make the glaze.

7.      Roast meat at 170C for 1 to 1 1/2 hours, until cooked to your liking, brushing with

8.      glaze during last 10 minutes.

Indonesian Liver ( Beef, Chicken or Pork )

Ingredients:

·         1 1/4-1 1/2 lbs beef liver or 1 1/4-1 1/2 lbs pork liver or 1 1/4-1 1/2 lbs

·         chicken livers

·         1 1/2-2 cups coconut milk

·         2 kaffir lime leaves

·         1 stalk lemongrass, the fleshy part bruised

For the spice paste

·         8 shallots, peeled, chopped

·         3 garlic cloves, peeled chopped

·         4 red chili peppers, chopped (I remove the seeds)

·         1 slice peeled chopped fresh galangal (3/4 inch approx) or 1 teaspoon

·         Ground galangal

·         1 slice peeled chopped fresh turmeric (3/4 inch approx) or 1/2 teaspoon powdered

·         turmeric

·         1 slice peeled chopped fresh ginger

·         1 teaspoon salt

·         2 tablespoons peanut oil, for frying

Directions:

1.      Clean the liver and chop into chunks of approx 1 inch.

2.      Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.

3.      Heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes Add the liver and fry for another 2 minutes.

4.      Then add the coconut milk, start with 1 ½ cup you can always add more to taste,

5.      simmer without covering for about 15 minutes, the sauce should be thick and the

6.      Liver cooked, watch that you don’t over cook the liver Taste for salt and serve this with rice as a main dish or part of an Indonesian Rijsttafel.

 

Chicken Filets with Pecan or Walnut Crust

Ingredients:

·         4 chicken breasts, filets

·         1 cup pecans or 1 cup walnuts

·         1 cup panko (japanese soft bread crumbs)

·         4 ounces apricot jam

·         1/4 cup light soy sauce

·         1/2 cup coconut oil

·         1 lemon, juice of

·         1 inch piece fresh ginger, grated

·         4 lemon wedges

·         cilantro (to garnish)

·         salt, chili flakes

Directions: 

1.      Put pecans and bread crumbs together in a food processor and and pulse a couple of times until mixture is finely ground and well mixed, empty on a plate.
Lightly pound filets between two sheets of wax paper, moisten them with a dash of lemon juice and add salt to taste.

2.      Dredge filets on both sides in crumb - nut mixture, using the palm of your hand to pat it on, shake off excess.

3.      Heat coconut oil In a heavy skillet, add chicken and saute on both sides until nice and brown. Turn only once. Work in batches if necessary.
Do not let the oil get too hot otherwise the nuts will turn bitter.

4.      In a small skillet heat apricot jam and soy sauce with the rest of the lemon juice, add grated ginger and chili flakes to taste. Heat through.

5.      Divide chicken filets between 4 heated plates, garnish with lemon wedge and cilantro.

6.      Serve with dipping sauce. Enjoy!

Babi Ketjap

Ingredients:

·         1 lb pork loin, cut in chunks

·         salt & pepper

·         1 large onion, thinly sliced (yellow or white)

·         2 teaspoons ginger

·         1/2 teaspoon sambal oelek

·         5 tablespoons ketjap manis (Medium sweet soy sauce find it at an

·         international market)

·         2/3 cup water

·         chopped green onion

·         basmati rice (cooked) or jasmine rice (cooked)

Directions:

1.      Toss the cut up pork with a little salt & pepper and set aside.

2.      Heat a little oil and saute the onions for a few minutes.

3.      Add the pork, ginger and sambal and saute until pork is browned.
Add the Ketjap Manis and water and mix until well incorporated.

4.      Bring mixture to a med. simmer and cook for a good 30 minutes stirring frequently.
It is done when the liquid has cooked down and thickened.

5.      Top with green onions and serve with rice. We also enjoy it with a little extra sambal on the side.

Chicken Lumpia

Ingredients:

·         tablespoons oil

·         1/2 medium onion, minced

·         1 stalk celery, minced

·         2 garlic cloves, minced

·         2 chicken bouillon cubes

·         1/4 teaspoon pepper

·         1 small tomato, cut into thin strips

·         1 1/2 cups cooked chicken, finely chopped

·         1/4 teaspoon salt

·         6 large fresh mushrooms

·         1 cup French style green bean (frozen or fresh)

·         1/2 small cabbage, shredded

·         18 egg roll wraps

·         oil (for frying)

Directions:

1.      In a large nonstick pan, heat oil over medium heat. Saute onion, celery, garlic, bouillon cubes, pepper, and tomato for 10 minutes.

2.      Add chicken. Do not add water. Cook for 5 minutes, until heated through.

3.      Add salt, mushrooms, and green beans. Saute 5 minutes.

4.      Add cabbage. Stir well and saute 1 minute. Set aside to cool. Once mixture is cool, start rolling: Place 1 wrapper in front of you, diagonally (so it looks like a diamond, not a square).

5.      Put about 1/2 cup filling in a rectangular mound in the middle of the wrapper.

6.      Fold bottom point up, and then side points into the middle.

7.      Moisten the top edge with water, and roll the bottom up, until you have a long thin cylinder.

8.      Continue for the other 17 wrappers.