By Heinz Von Holzen, Lother Arsana, Wendy Hutton
Authentic Recipes from Indonesia comprises over 60 easy-to-follow recipes with particular descriptions of parts and cooking equipment, allowing the reader to breed the flavors of the Spice Islands at home.
Included during this distinctive 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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Extra resources for Authentic Recipes from Indonesia
The conical shape echoes that of the mythical Hindu mountain, Meru, while yellow is the color of royalty and one of the four sacred colors for Hindus. Even on Muslim Java, this traditional festive dish remains popular, and is accompanied by Sambal Trasi (page 33), Classic Grilled Chicken (page 64) and Eggs in Fragrant Lemongrass Sauce (page 76). 2 in (5 cm) fresh turmeric, peeled and sliced, or 2 teaspoons ground turmeric 1/ cup (60 ml) water 4 11/2 cups (300 g) uncooked rice, washed and drained 11/2 cups (375 ml) thin coconut milk 1/ cup (125 ml) chicken stock or 1/ teaspoon chicken stock granules 2 4 dissolved in 1/2 cup (125 ml) warm water 1 salam or pandanus leaf 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised 1 in (21/2 cm) fresh galangal, peeled and sliced 1 teaspoon salt Accompaniments Freshly sliced cucumber and tomato 1 portion Sambal Trasi (page 33) 1 portion Grilled Chicken (page 64) 1 portion Sambal Goreng Tempeh (page 60) 1 portion Eggs in Fragrant Lemongrass Sauce (page 76) Emping (melinjo nut wafers) 1 Prepare the Accompaniments by following the respective recipes.
Add the chicken, salam leaves (if using), salt and pepper, and continue to simmer for about 30 minutes, turning the chicken frequently in the pan to cook it evenly and allow the spices to penetrate the meat. Turn off the heat and allow the chicken to cool in the sauce to room temperature. 5 Remove the chicken pieces from the sauce and dry in an open, airy place for 30 minutes, then grill the chicken pieces over hot charcoal or under a preheated broiler for 3 to 5 minutes on each side and brush with a little sweet Indonesian soy sauce to glaze the skin.
Makes 1 cup Preparation time: 15 mins + 2 to 3 hours to cure 32 Combine the vinegar, sugar, salt and warm water in a bowl. Add the sliced shallot and chili, and mix well. Set aside to cure for 2 to 3 hours, then serve in small bowls. This pickle keeps for a week in the refrigerator. Makes 1 cup Preparation time: 20 mins + 2 to 3 hours to cure Green Mango Sambal 1 unripe mango (about 8 oz/ 250 g), peeled and pitted, flesh finely diced 1 teaspoon salt 1 red finger-length chili, deseeded 5 shallots, peeled 1/ teaspoon dried shrimp paste 2 (trasi), dry-roasted (page 23) 1 sprig Asian basil, minced 2 tablespoons oil 1 Sprinkle the mango with the salt, mix well and set aside for 10 to 15 minutes in a colander to drain.