[CH] FWD: An Indy tasty surprise
Michael Bowers (bowers@elsie.ucdavis.edu)
Mon, 11 Jan 1999 17:18:12 PST
From: Andrew Healy <a.healy@surrey.ac.uk>
Subject: An Indy tasty surprise
INDONESIAN FOOD
Chicken Satay
Sayur Asam (Sour Soup)
Soto Ayam (like Chicken Curry)
Klepon (Sweet Coconut Rice Ball)
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Sate Ayam - Chicken Satay
A very simplified version for people who
don't have a barbeque grill
Ingredients:
1 lime
Creamy Peanut butter
Arenga Candy (Gula Jawa)
Vegetable Oil
Sweet soy sauce
Chicken (cut in small squares)
Bamboo skewers
Direction:
Squeeze lime juice onto diced chicken.
Put about 4 pieces of diced chicken on each skewer.
Heat about 1 cup of peanut butter.
Add about 1/3 lb to 1/2 lb of arenga candy and
stir until all candy is mixed in the peanut butter.
Drain excess oil and add about 2
tablespoon of sweet soy sauce.
Marinadethe skewered chicken with the sauce and
leave for about 1 hour.
Before frying, mix some oil and sweet soy
sauce on a plate.
Coat the skeweredchicken in it and fry it on a wide saucepan
on medium heat.
Lift when cooked.
Serve with or without peanut sauce
Peanut sauce: Mix peanut butter, arenga
candy, and sweet soy sauce to taste. Heat
over medium heat. Drain excess oil.
Squeeze some lime juice and put some
fried shallots prior to serving.
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Sayur Asam
Ingredients:
Any kinds of vegetables that you like such as:
corn, long beans ,
nuts, etc.
2 shallots
1/2 tsp sugar or to taste
salt to taste
tamarind to taste
Langkuas (galingale or strong, sweet ginger)
Instructions :
1. Boil all the cut vegetables in enough water.
2. Grind the shallots, sugar, salt and langkuas, then add the
mixture to the boiled vegetables.
3. When the vegetables are cooked, add in the tamarind
mixed with a little bit of water.
4. Boil some more and add more sugar, salt or
tamarind to taste.
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Soto Ayam (Javanese Style Chicken Soup)
Ingredients:
2 cloves garlic, sliced
¼ tsp. turmeric
¼ tsp. pepper
1 tsp. fresh ginger,
chopped
1 Tbs. vegetable oil
1 whole young chicken
(± 3lbs), quartered
5 cups water
2 salam leaves (bay
leaves)
4 scallions, finely
chopped
3 tsp. salt
2 stalks lemongrass
2 small package
vermicelli
Lime slices
2 hard-boiled eggs,
sliced
Crispy fried shallots
Sweet soy sauce
Hot chili sauce (sambal) - ???
Instructions:
Blend turmeric, garlic, ginger, and pepper into a paste.
Heat 1 Tbs. vegetable oil in a wok with
medium heat, stir fry the paste for a minute or two until fragrant.
Put the chicken into a big pot that is
filled with water, salam leaves, two of the scallions,salt, lemongrass and
the fried spice paste.
Cook covered over medium heat for thirty minutes.
Turn off theheat, and let the chicken stand in its broth for about fifteen
minutes to absorb the flavor. Take the chicken out and let it cool off.
Then remove the meat from its bones and thinly slice it into
bite-size pieces (you can either use the fork or your hands to do this
instead of using a knife) and discard the bones.
Soak the vermicelli in hot water for 15 minutes or you can boil it, drain
well.
To serve, prepare separate side dishes of chicken, the rest of the
scallions, vermicelli,
lemon slices, hot chili sauce, hard-boiled egg slices, crispy fried
shallots and sweet soy sauce.
This particular dish is best eaten with steamed rice, so arrange in layers
in the individual soup
bowl, a cup of steam rice, a tablespoon of chicken, vermicelli, scallions,
egg slices, a few drops of sweet
soy sauce and hot chili sauce.
Then pour a very hot chicken broth/soup and squeeze a slice of lemon and
top with the crispy fried shallots.
Ready to serve.
Makes 6-8 servings.
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Mixed Vegetables with Peanut Sauce Dressing (Gado-Gado)
Ingredients: 3 large potatoes
8 oz fresh bean sprouts
1 lb. green string beans
3 carrots
1/2 small cabbage
1 green cucumber
3 hard-boiled eggs
Peanut sauce
Instructions:
Peel potatoes and cut in slices. Wash bean sprouts and
pinch the brown tail off if preferred. Pour
boiling water over bean sprouts, then rinse
under cold tap. Drain well. Cut green string beans in
diagonal size or bite-size lengths and cook in lightly salted boiling
water until just tender. Drain well. Beans should still be crisped to
bite. Scrub carrots and cut into thin strips, cook until tender. Drain
well. Slice cabbage and discard the center stem. Wash it out in boiling
salted water for a minute or two, until it's tender
but not limp. Drain and refresh it under cold water.
Peel cucumber skin and slice thin. Slice the
hard-boiled eggs into flower like. Put all
the vegetables in a large platter with each type of
vegetables in each own section and serve cold accompanied by warm
peanut sauce, which is poured over individual serving. Ready made
Peanut sauce can be bought at Asian Supermarket. You only need to
add water to it. Makes 6-8 servings
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Sweet Coconut Rice Balls (Klepon)
Ingredients: 1½ cups glutinous powder
3/4 cup lukewarm water
2-3 drops green food coloring
8 tsp. grated Java dark brown sugar
1 cup fresh-grated coconut, mixed with ½ tsp. Salt
Instructions:
Mix the rice powder with the lukewarm water and green food coloring into
a firm but flexible dough.
Pull off one full teaspoon of the dough and shape it into a ball with
approximately 1-inch in diameter.
Push a finger into the center of the ball to make a hole, and put in
approximately ½ tsp. of the grated sugar. Seal, and roll it back into
the ball shape with the palms of your hands. Prepare all the balls and
set them aside. Prepare a pot half filled with water and bring it to a
boil. Drop the balls into the boiling water. Remove the balls with a
spoon once they float to the water surface and then roll the balls in
the grated coconut.Serve at room temperature. Makes 30 rice balls.
That which doesn't kill us, makes us strong ! <Nietzsche>
Andrew Healy