Indonesia Cuisine

Indonesia  Cuisine

·         Indonesian cooking is rich with coconut milk. Beverages, sauces, soups, and even rice are prepared with it. Traditional spicing builds on a base of coriander, pepper, and garlic. Added to those are turmeric, cassia (the local bark that is quite close in flavor to cinnamon), bay leaf, star anise, ginger, tamarind, galangal, cardamom, lemon grass, scallion, shallots, peanuts, dried anchovies, and prawns. Even ghee finds its way into many recipes. Surprisingly, cloves and nutmeg, flavors at the very heart of the spice trade, play a marginal role, at best,

The ingredients and seasonings used in Indonesian cooking

·         Candlenut (tingkih/kemiri):A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews.

·         Cardamom (kapulaga): About 8-12 intenselu fragrant black seeds are enclosed in strawcolored, fibrous pod.  Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings.

·         Celery (seledri): The celery used in Indonesia is somewhat different form the celery used in the Western world.   It has a very slender stems and particularly pungent leaves.  It is often referred to as “Chinese celery” abroad and is used as a herb rather than a vegetable.

·         Chilies (cabai, also called cabe or lombok): There are several types of chili pepper used in Indonesia.  One thing that is important about chili pepper, the amount of heat increases as the size of the chili pepper diminishes.  Green chilies are the unripe fruit, and have a flovor different from red chilies.  Fresh, finger-length red chilies are the most commonly used.  Dried chilies also used in some dishes and they should be torn into pieces and soaked in hot water to soften before grinding or blending.  Hottest of all chilies are the tiny fiery bird’s-eye chilies (cabe rawit).  To reduce the heat of the dish while retaining the flavor, remove some or all the chili’s seeds.

·         Cinnamon (kayu manis):A thick, dark brown bark of a type of cassia. Do not substitute with ground cinnamon if you can.

·         Finger Root [kra-chai] : The fresh plump roots have strong aroma and are juicy. Peel away the thin brown skin and wash thoroughly to reduce their strong flavor before cooking. The benefit of Finger Root is to dispel gas and can help with digestion and colic. Rhizome also contains many vitamins such as vitamin A, B12 and calcium

·         Dried Chilies [prik-haeng] : Both spur and hot chilies are used. Dried hot chilies are normally roasted and ground, and used as the seasoning. While dried spur chilies are used mostly in curry paste. The benefit of chilies is to boost the appetite, and the spur chili also acts as a tonic for the system. It dispels gas, phlegm, urine and can also be used to treat indigestion.

·         Onions [hom-yai] : Good quality onions are heavy with dry and smooth skin. Keep them in a ventilated area or in a basket for longer use. Do not refrigerate.

·         Galangal [khaa] : A member of the ginger family, it has pungency and tang, quite unlike that of the common ginger. Buy only young galangal with plump roots and pinkish white skin. The benefit of galangal is to dispel intestinal gas and ease dysentery. Besides relieving the distensions of the abdomen, galangal also helps dispel phlegm.

·         Lemongrass [ta-krai] : Pick the ones with plump base and light purple in color. Peel away the outer bulb until the pinker insides appears. The benefit of lemongrass is to help in digestion and the functioning of urinary passing. It induces sweat and cures discharges and vomiting. In addition to lowering blood pressure and dispelling gas, it is also used to treat fever, stomach pain, as well as gallstones and other disease of the urinary tract.

·         Shallots [hom-daeng] : The zesty small red onion. The ones with glossy purplish red skin give strong smell, while those with yellowish orange skin are sweeter in taste. The benefit of shallot is to dispel gas, helps ease urinary passing, regulates menstrual cycles and is an effective treatment for the common cold.

·         Garlic [kra-tium] : Thai garlic has small cloves with rather soft skin but strong aroma. Hanging the garlic in a ventilated area helps extend its shelf life. The benefit of garlic is to lower blood pressure, high cholesterol and blood-sugar. It can also boost the immune system of the body.

·         Ginger [king] : Two forms are used in the Thai cooking. Young ginger is usually sliced and sprinkled over steamed fish. The mature one with stronger flavor is best added to the sauces. The benefit of ginger is to dispel gas and regulates the functioning of the gall bladder. It also lessens intestinal contractions, nauseas and vomiting. It can relieve headaches, stomachaches and can alleviate inflammation.

·         Kaffir Lime [ma-krut] : A dark green herb that is valued for its zest and the unbeatable aroma of its leaf. The leaves are torn or sliced and added immediately to the dish to keep the strong aroma. The zest is sliced and pounded with the curry paste. The benefit of kaffir lime is to dispel gas and relieves giddiness. Kaffir lime juice is a remedy of scurvy. Bergamot leaves contain calcium, beta-carotene, and vitamins A, B2 and C

·         Coriander [raak-phak-chee] : A unique feature of Thai Cooking is the use of coriander root to add aroma to various dishes.

·         Holy Basil [ka-phrao] : Two types are used in Thai cooking : green and purple red basil. The latter is more fragrant and spicier. The benefit of holy basil is to dispel gas, and helps relieve stomach pain and colic. It lessens nauseas and vomiting besides inducing sweating.

·         Sweet Basil [้ho-ra-pha] : The dark green leaves with red stems. Its leaves are slightly thicker than holy basil, and have own distinctive flavor. The benefit of sweet basil is to help with digestion and relieves abdominal pain, colic and indigestion.

·         Hoary Basil [maeng-lak] : The thin hairy leaves with green stems have slightly weaker flavor than sweet basil. The benefit of hoary basil is to dispel intestinal gas and remedies coughs. It also increases breast milk and acts as a remedy for some types of skin diseases.

·         Tumeric [kha-min] : The one used in Thai cooking has carrot orange flesh and strong flavour. Placed in a plastic bag and keep refrigerated for longer use. The benefit of tumeric is to dispel as and prevent ulcers. It regulates the digestive system and lessens intestinal contraction and can be used to treat colic and distension of the abdomen.

·         Thai Mint [sa-ra-nae] : It is fresh aromatic herb that cannot be missed in Thai spicy salad. Buy the fresh dark green leaves to get its full flavor. The benefit of Thai mint is to relieve colic pain and distension of abdomen. It also induces sweating and dispels gas. The leaves can be chewed to reduce unwanted breath and also to cleanse the stomach and intestines to reduce contractions.

·         Green Peppercorns [phrik-thai-orn] : The green or young peppercorns are flavorful but not too hot. The whole berries can be used, o r lightly crushed to give more flavor. The benefit of green peppercorns is to help with digestion and can relieve headaches and rheumatic pains. It can also be used to treat diarrhea.

·         White Peppercorns [prik-thai-kao]: Dried pepper berries with skin off. Select those with natural process of milling which produces the creamy rather than white berries. The benefit of white peppercorns is to promote appetite, dispels wind and reduces fever.

·         Curry Powder [pong-karee]: Spice mixture containing turmeric, coriander seeds, ginger, cloves, cinnamon, mustard, cardamom and others. It is the key ingredient in yellow curry paste, and also used in stir-fried crab dishes.

·         Bay Leaves [bai-kra-wan]: The dark green leaves used extensively in western dishes. In Thai cooking, they are sometimes added to roast chicken and mutsamun curry.

The Region and cooking methods and sauce style being practice by the Indonesian

·         STIR-FRYING [pad]: Stir-frying is a quick and fuss-free method of cooking. If you do not have a wok, a large frying pan (skillet) will suffice. Ensure that the wok is hot before adding in the cooking oil.

·         STEAMING [neung]: In steaming, the ingredients are cooked by the vapor that rises from the boiling liquid below. As the ingredients do not come in direct contact with the liquid, most of the nutrients are retained, making this a healthy means of cooking food

·         DEEP FRYING [tod]: This is a method where food is cooked in a large amount of cooking oil, deep enough to cover it completely. Deep-frying can be done in a wok or in a deep pan. Fill the oil halfway up the wok or pan so that any splattering will be contained.

·         GRILLING [yang]: Grilling is done by setting food above or below a heat source to cook it. This can be done over hot coals/charcoal, under the electric grill, in the oven or even on the top of the stove using a heavy-based pan.

Service Styles:

·         Thai meals typically consist of either a single dish or it will be rice (khao in Thai) with many complementary dishes served concurrently and shared by all. It is customary to serve more dishes than there are guests at a table.

·         Thai food was traditionally eaten with the right hand but it is now generally eaten with a fork and a spoon; this was introduced as part of Westernization during the reign of KingMongkut,Rama IV.

·         The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soups. Knives are not generally used at the table. Chopsticks are used primarily for eating noodle soups, but not otherwise used.

·         Thai food is often served with a variety of sauces (nam chim) and condiments. These may include phrik nam pla/nam pla phrik (consisting of fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or a spicy chili sauce or paste callednam phrik. In most Thai restaurants, diners can find a selection of Thai condiments, often including sugar or MSG, available on the dining table in small containers with tiny spoons. rice or the khanom chin (Thai rice noodles) served alongside a spicy curry or stir-fry, tends to counteract the spiciness.

·         A Thai family meal will normally consist of rice with several dishes which form a harmonious contrast of ingredients and preparation methods. The dishes are all served at the same time.

·         Indonesian cooking methods are similar to those used in any other Asian or Western kitchen especially the basics such as blanching, broiling, steaming, frying and deep frying. There are important basic that we need to know how to prepare.  It is how to prepare what is called the basic spice paste.   There are varieties of basic spice pastes and they are called basic because they are the seasoning bases of almost all Indonesian dishes.

The essential cooking tools and equipment used in Indonesia on cooking

·         Saucer-shaped granite grinding stone together with a granite pestle is used.  This granite saucer also often used to serve sambal (chili sauce).  However, in this modern era and in other countries other than countries in Asia, it is probably hard to find these tools.   Therefore, food processor or blender should be sufficient to do this task.

·         Chinese woven bamboo steamer is always good to have in preparing many Indonesian dishes.  The steamer made with bamboo is preferred to a metal steamer because it absorbs more moisture rather than letting it fall back into the food and this steamer is also could perfectly sits inside a wok just above the boiling water.

·         Wok is very ideal for deep frying because it requires less oil then a conventional deep fryer.  Moreover, it allows just the right amount of evaporation for those dishes which begin with a large amount of liquid and finish with a thick sauce.

·         Frying shovel or spatula is an essential partner of a wok.

RECIPE OF INDIA

FIVE RECIPE OF INDIA

 

GARLIC NAAN

Ingredients

·         cups plain flour (maida)

·         2 tsp baking powder

·         2 pinch of baking soda

·         1/2 cup curds (dahi)

·         1 tbsp garlic paste

·         ¼ tsp green chilli paste.

·         1 tbsp lemon juice

·         1 tsp sugar

·         2 tsp ghee

·         salt to taste

·         Butter for brushing

METHOD

1.      Mix the plain flour with enough milk 1 tsp sugar and 2 tsp ghee then knead it into soft dough.

2.      Keep aside for about 10 minutes.

3.      Now mix the dough with baking powder, baking soda, green chilli paste, garlic paste, lemon juice, curd and salt then knead it again.

4.      Now cover the dough with a wet muslin cloth and keep aside till it doubles in volume (approx 3hours).

5.      Divide the dough into equal portions and roll them into 6" long oval shape.

6.      Now bake it in a tandoor.

7.      Alternatively use a pressure cooker.

8.      Remove the lid from the pressure cooker grease it and heat it upside down over an open flame.

9.      Apply a bit warm water on one side of each naan and stick the wet side of the naan inside of the pressure cooker.

10.  Now Place the pressure cooker upside down directly on the  gas flame cook till both sides are golden brown.

11.  Remove the naans and brush with butter.Serve hot.

 

SHAHI PANEER CURRY

Ingredients

·         300 Gms  Paneer

·         2 small onions pasted

·         1 cup tomato puree

·         1 tsp cashew nut paste

·         11/2 tbsp ginger garlic paste

·         ¼ cup milk cream

·         2 tbsp curd  

·         2 Cloves

·         2" Cinnamon stick

·         1 big cardamom

·         1 green chilli, chopped

·         1/4 tsp Red Chilli Powder

·         1/2 tsp cumin powder  

·         1/2 tsp Turmeric Powder

·         1 tsp coriander (dhania) powder

·         ¼ tsp Garam masala powder

·         2 tsp Cooking Oil

·         20 Gms Butter

·         Salt to taste 

Method

1.      Wash the paneer   and cut it into small cubes.

2.      Grind onion, and cashew nuts separately  and  keep it in two separate plates.

Heat oil in a non stick kadai, add paneer cubes to it and fry them take it into separate bowl and keep aside.

3.      Now add butter  and oil in to the same kadai  and heat it, put Cinnamon stick, Cloves and cardamom  stir it few seconds.

4.      Add the garlic paste, chopped green chilli and onion paste cook on a slow flame for 2 minutes.

5.      Add tomato puree cook for another 2 minutes.

6.      Add all powdered masalas, and salt and fry everything for 5 minutes (until the oil get separated).

Add beaten curd and cashew nut paste cook for another 2 minutes.

7.      Add paneer cubes and milk cream stir it well then add 1 small cup water, Put the flame to minimum.

8.      cook till the gravy become thicker (usually takes 5-8 minutes).

9.      Garnish with chopped dhania patta ,milk cream and butter

 

MUMBAI PAV BHAJI

Ingredients

·         For the pav

·         6 pav bread

·         3 tbsp butter

For the bhaji

·         1/2 cups potatoes, boiled and mashed

·         ¼ cup green beans, boiled and chopped

·         1/2 cup cauliflower, boiled and mashed

·         1/4 cup green peas

·         1/4 cup carrots boiled and chopped

·         1 tbsp ginger garlic paste

·         2 onion, chopped

·         3 tomatoes chopped

·         1 green chilli chopped

·         1/4 tsp turmeric powder (haldi)

·         1/2 tsp chilli powder

·         ½ tbsp subji masala

·         2  tbsp pav bhaji masala

·         2 tbsp lime juice

·         3 tbsp butter. salt to taste

 Method

1.      For the bhaji
Boil the cauliflower, peeld potatoes, peas, beans and carrots till they are soft then drain out the excess water and mash the vegetables slightly.Now heat 2 tbsp ghee in a pan then add chopped green chilly and sauté for 20 seconds.

2.      Add the ginger paste and fry again for 1 minute.Now add the chopped onions and fry till it become light brown colour.Add chopped tomato and till the oil begins to separate from the paste. Add all powdered masalas, and salt and fry everything for 1 minute.

3.      Add the boiled vegetables and lime juice then mash thoroughly using a potato masher, add a bit of water if required. Slice each  into 2 equal halves and apply a little butter to each side.

4.      Heat a large tava and cook the pay on both sides till the pav is lightly browned.

 

GARLIC PICKLE

Ingredients

·         1 cup garlic cloves

·         1 tsp split fenugreek seeds

·         1 tsp fennel seeds (saunf)

·         ½  tsp asafoetida (hing)

·         2 tsp chili powder

·         ¼ tsp turmeric powder

·         1 tsp mustard seeds

·         3 tbsp lime juice

·         ½ cup mustard oil

·         6 curry leaves

·         1 tsp salt

Method

1.      Heat 3 tbsp oil in a non stick kadai, add the garlic cloves  and sauté them for 1 minute. Remove it from the flame and let them cool down to room temperature.

2.      Now heat the reaming oil in the same kadai, add fenugreek seeds, fennel seeds, mustard seeds,curry leaves and asafoetida then saute till the seeds crackle.

3.      Now add the garlic cloves and saute for another 1 minute.

4.      Now add turmeric powder, chili powder and lime juice.

5.      Remove from the flame and store in a sterile jar for 7 days before serving.

 

KADAI CHICKEN

Ingredients

·         1 Kilo boneless chicken pieces

·         10 medium sized tomatoes

·         1/2 tsp cumin seeds (jeera)

·         3 medium sized onions

·         2 tbsp ginger garlic paste

·         1tbsp finely chopped ginger (adrak)

·         3 whole dry kashmiri red chillies

·         2 green chillies, chopped

·         1/3 tsp chilli powder

·         1 tbsp coriander (dhania) seeds

·         1/2 tsp turmeric powder (haldi)

·         1 tsp garam masala powder

·         1 tsp coriander (dhania) powder

·         3tbsp milk cream

·         4tbsp oil

·         salt to taste

Method

1.      Wash the chicken thoroughly and  cut it into pieces.

2.      Heat oil in a non stick kadai, put jeera, coriander seeds and dried red chillys.

3.      When the jeera begins to splutter, add haldi, ginger garlic paste and chopped onions then fry over medium flame for 2 minutes.

4.      Now add chopped tomatoes and fry for another 3 minutes

5.      Now add powdered masalas, green chillies ,salt and fry everything for 5 minutes.

6.      Add chicken pieces and milk cream, Put the flame to minimum.

7.      Add ½ glass of water and cover the lid of the vessel.

8.      After 30 minutes, start testing whether or not the chickens are cooked.

9.      It usually takes 30- 45 minutes to fully cook the chicken.

10.  Garnish with chopped dhania patta and butter