Authentic Recipes from Indonesia by Heinz Von Holzen, Lother Arsana, Wendy Hutton

By Heinz Von Holzen, Lother Arsana, Wendy Hutton

Authentic Recipes from Indonesia comprises over 60 easy-to-follow recipes with distinct descriptions of constituents and cooking equipment, permitting the reader to breed the flavors of the Spice Islands at home.

Included during this specified 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 japanese isles of Flores and Timor.

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Serves 4 Preparation time: 20 mins Cooking time: 15 mins Garnishes Crispy Fried Shallots (page 34) 2 tablespoons sliced Chinese celery leaves 1 spring onion, sliced Vegetable Dishes 63 Classic Grilled Chicken Ayam Panggang This is one of Indonesia’s most traditional dishes and plays an important role in many ceremonies. It is served on special occasions everywhere throughout the archipelago. 1 fresh chicken (2 lbs/1 kg) 2 tablespoons oil 2–3 bird’s eye chilies or finger-length chilies 3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised 21/2 cups (675 ml) thin coconut milk 2 cups (500 ml) chicken stock or 1 teaspoon chicken stock granules dissolved in 2 cups (500 ml) warm water 2 salam leaves (optional) 1 teaspoon salt 1 teaspoon freshly ground black pepper Sweet Indonesian soy sauce (kecap manis), for glazing 1 portion Sambal Kecap (page 33) Spice Paste 3 candlenuts, roughly chopped 1/ in (1 cm) fresh kencur root, peeled and sliced (optional) 2 1 in (21/2 cm) fresh galangal, peeled and sliced 1 in (21/2 cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric 4 shallots, peeled 5 cloves garlic, peeled 2 tablespoons shaved palm sugar or dark brown sugar 1 Prepare the Sambal Kecap by following the recipe on page 33.

Ingredients Many Indonesian ingredients are now available in well-stocked supermarkets outside of Indonesia—like dried shrimp paste (trasi), black shrimp paste (petis), kencur (zedoary), coconut cream and lemongrass. The names on the packages may be different, however, as similar or identical ingredients from Singapore, Malaysia, Thailand or Vietnam are called by different names in those countries. Check the ingredient listings on pages 22 to 27 for these alternative names and look for ingredients that are more difficult to find in Asian specialty shops.

Shape the mixture into patties and set aside to chill in the refrigerator for 45 minutes. Heat the oil in a wok over medium heat. Dip each patty in the beaten egg, then lower it into the hot oil and deep-fry until golden brown, 2 to 3 minutes on each side. Remove from the heat and drain on paper towels. Repeat until all the patties are cooked. 4 To make the Spice Paste, grind the turmeric, shallots, garlic and coriander to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning.

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