Elite life
Indonesia (Indonesian Recipes)
Indonesian recipes and cooking combines the spicy flavors of chilies, herbs and other aromatic seasonings with the sweetness of fresh coconut, palm sugar and peanuts, and the sourness of limes, lemon grass and tamarind. Meals are often served with small bowls of sambal, spicy relishes made from combinations of coconut, chili and shrimp paste.
Sweets are mostly made from glutinous rice, but don't shrug them off with the thoughts of rice pudding - there's not the slightest resemblance. The rice might be steamed in tiny baskets woven of fresh leaves, sweetened with palm sugar, flavored with fragrant leaves and flowers; or it might be ground and cooked with coconut milk to a smooth paste, flavored and colored and poured in unbelievably fine alternate layers of white and green or pink or yellow or chocolate.
Servings: 4-6
Ingredients:
1.5 kg Medium-size snapper or jewfish
1 Medium onion, chopped
2 cloves Garlic
1 teaspoon Finely chopped fresh ginger
2 tablespoons tamarind liquid
1 tablespoon Dark soy sauce
1 tablespoon Oil
1 teaspoon Sambal ulek, optional
1 teaspoon Salt
1 teaspoon Ground turmeric
3 tablespoons Finely chopped fresh coriander leaves
Banana leaves or foil for wrapping
Cooking Instructions:
Wash fish and dry well with paper towel. Score the flesh diagonally on each side. Put onion, garlic, ginger, tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender container, cover and blend until smooth. Rub blended mixture well into the fish on both sides and put remaining mixture inside body cavity. Put fish on 2 or 3 large pieces of banana leaves in a baking dish, sprinkle with chopped coriander leaves and fold banana leaves over to enclose the fish. Secure with bamboo skewers. Bake in a moderate oven for 35-40 minutes or until fish is cooked. Oven temperature should be 170oC-190oC. When ready to serve, the flesh will look milky white and flake easily when tested with a fork. Replace banana leaves after testing, lift fish on to a serving plate and open banana leaves at the table. Serve hot.
Ingredients:
2 tablespoons oil
1/2 medium onion, minced
1 stalk celery, minced
2 garlic clove, minced
2 chicken bouillon cube
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 mushroom
1 cup French style green bean (frozen or fresh)
1/2 small cabbage, shredded
18 egg roll wraps
Oil for frying
Cooking Instructions:
In a large nonstick pan, heat oil over medium heat. Saute onion, celery, garlic, bouillon cubes, pepper, and tomato for 10 minutes. Add chicken. Do not add water. Cook for 5 minutes, until heated through. Add salt, mushrooms, and green beans. Saute 5 minutes. 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). Put about 1/2 cup filling in a rectangular mound in the middle of the wrapper. Fold bottom point up, and then side points into the middle. Moisten the top edge with water, and roll the bottom up, until you have a long thin cylinder. Continue for the other 17 wrappers.
Ingredients:
1/2 cup Water, cold
1/2 cup White vinegar
1 slc Ginger root, crushed
3 1/2 tbl Sugar
3 tsp Salt
1 Yellow onion, thinly sliced
5 cup Cabbage, thinly sliced
1 cup Carrot, finely shredded
2 cup Cucumber, thinly sliced
Cooking Instructions:
In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.
Ingredients:
3 Acorn squash
Salt and pepper
1/4 cup Melted butter
1/3 cup Chutney
1/3 cup Flake coconut
Cooking Instructions:
Cut squash in half; remove seeds. Wash and drain excess water but do not dry. Sprinkle with salt and pepper. Place in slow-cooking pot. Cover and cook on low for 3 to 5 hours or until tender. Remove from pot; set, cut side up, on broiler pan or heat-proof platter. Brush inside of squash with butter. Mix chutney and coconut; spoon into cavity of squash. Bake in 400 F oven for about 15 minutes or until bubbly.
Servings: 4
Ingredients:
1 Whole Chicken
2 Cups Spinach, Shredded
3 Large Hard-Boiled Egg, Peeled
5 Medium Shallot
4 Cloves Garlic
5 Medium Jalapeno
2 Large Macadamia Nuts
2 Teaspoons Coriander Seed
1 Teaspoon Cumin Seed
2 Whole Clove
2 Whole Cardamom Pods
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/2 Teaspoon Turmeric
1/4 Teaspoon Galingal
1/4 Teaspoon White Pepper
1 Teaspoon Lemon Grass
1 Teaspoon Shrimp Paste
3 Tablespoons Tamarind Water
2 Teaspoons Peanut Oil
2 Tablespoons Water
1 Teaspoon Salt
Cooking Instructions:
Combine everything but the chicken, spinach and eggs in a blender. Blend to a paste. Transfer to a saucepan and saute for 6 minutes. Remove and cool. Divide into 2 bowls. Combine one bowl with the spinach and the other marinate the chicken. Stuff the chicken with the spinach mixture. Place the eggs deep into the spinach mixture. Roast the chicken in a 325 degree oven for 1 hour. Reduce heat to 250 degrees and cook for 2 more hours. Serve with rice.
Servings: 1
Ingredients:
4 Large Chicken Breast
1/2 Cup Olive Oil
1 Cup Chicken Broth
1 Lime Lime Juice
3 Cloves Garlic, chopped
1/2 Teaspoon Salt
1 Teaspoon Ginger
1 Lemon Lemon Juice
3 Cloves Garlic, chopped
1 Teaspoon Salt
1/2 Teaspoon Chili Powder
Cooking Instructions:
Combine broth, lime juice, garlic and salt. Marinate chicken in this mixture for 2 hours or as much as 24 hours. Reserve marinade. Combine ginger, lemon juice, garlic, salt, chili powder and the reserved marinade. Saute chicken in the oil until well browned and done, about 30 minutes. In a separate pan, bring the ginger mixture to a boil and keep warm. Drain off the oil from the chicken and pour in the sauce. Simmer for 10 minutes and serve.
Servings: 4
Ingredients:
2 Pounds Beef, cubed
1/2 Teaspoon Salt
6 Cups Beef Broth
2 Teaspoons Peanut Oil
1 Large Onion, chopped
3 Medium Jalapeno, chopped
1 Teaspoon Shrimp Paste
2 Teaspoons Ground Coriander
1/2 Teaspoon Turmeric
1 Teaspoon Lemon Grass
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
3 Tablespoons Tamarind Water
Cooking Instructions:
Boil beef in broth and salt for 1 hour. Saute onion and jalapeno in oil until well browned about 10 minutes. Add shrimp paste, coriander, turmeric and lemon grass. Saute for 2 minutes. Add salt, sugar and tamarind water, simmer for 2 minutes. Transfer this mixture to the beef. Simmer for 45 minutes and serve over rice.
Servings: 4
Ingredients:
4 Large Chicken Breast, cooked And Shredded
6 Cups Chicken Broth
1 Teaspoon Salt
3 Medium Shallot
2 Cloves Garlic
1 Teaspoon Ginger
3 Medium Macadamia Nuts
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne
1 Teaspoon Soy Sauce
2 Teaspoons Peanut Oil
2 Teaspoons Water
Salt And Pepper, to taste
1 Bunch Scallion, chopped
Hot Sauce, to taste
Rice, cooked
Cooking Instructions:
Place shallots, garlic, ginger, nuts, turmeric, cayenne, soy sauce, oil, water, salt and pepper in a blender. Process to a smooth paste. Saute paste for 6 minutes. Add chicken, salt and stock. Simmer for 10 minutes. Serve with a scoop of rice on the bottom of a soup bowl, ladle over some soup, stir in the hot sauce and sprinkle with scallions.
Servings: 4
Ingredients:
1 Medium Onion, finely chopped
4 Cloves Garlic, finely chopped
2 Tablespoons Olive Oil
1 Teaspoon Coriander
1/2 Teaspoon Lemon Grass
1 Medium Poblano Peppers, finely chopped
1 Medium Jalapeno, finely chopped
4 Medium Chicken Breast, cubed
2 Cups Coconut Milk
2 Tablespoons Sugar
2 Tablespoons Fish Sauce
1/4 Cup Peanut Butter
1 Lemon Lemon Juice
Salt, to taste
Cooking Instructions:
Saute onion and garlic in oil for 5 minutes. Add coriander, lemon grass and both peppers. Cook for 5 minutes. Add chicken and saute until well browned. Pour in coconut milk, sugar, fish sauce and peanut butter. Simmer for 10 minutes. Squeeze in the lemon juice and stir. Remove from heat and season with salt.
Servings: 8
Ingredients:
2 Cups Mashed Potatoes
1/2 Cup Crab, flaked
Salt And Pepper, to taste
1/4 Teaspoon Nutmeg
1 Large Egg, beaten
1 Teaspoon Cornstarch
2 Medium Scallions, thinly sliced
1/4 Cup Oil, for frying
Cooking Instructions:
In bowl, mix all ingredients except oil. Form into 8 rounds about 2 inches in diameter. Heat oil in skillet and brown fritters on both sides about 2 minutes per side. Drain on paper towels and serve.
Servings: 6
Ingredients:
5 Large Shallot, sliced
3 Cloves Garlic, sliced
2 Inch Ginger Root, sliced
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Turmeric
3 Cups Coconut Milk
1 Inch Galangal, finely chopped
1 Teaspoon Lemon Grass
3 Pounds Chicken, cut into 12 pieces
2 Tablespoons Tamarind Paste, dissolved in
1/4 Cup Water
Cooking Instructions:
In food processor, blend shallots, garlic, ginger, salt, sugar and turmeric to form a paste. In saucepan, bring coconut milk to a boil and paste, galangal, lemon grass and chicken. Cook for 20 minutes. Add tamarind liquid and cook the mixture over low heat for 15 minutes. Serve warm with rice.
Servings: 1
Ingredients:
4 Medium Tilapia Fillets
6 Large Macadamia Nuts
5 Medium Shallot
4 Cloves Garlic
2 Medium Jalapeno
1 Teaspoon Ginger
1 Teaspoon Galingal
1 Teaspoon Turmeric
4 Tablespoons Tamarind Water
2 Tablespoons Peanut Oil
1 Teaspoon Salt
Cooking Instructions:
Place everything but the fish into a blender. Puree until smooth. Divide mixture in two. Marinate fish in half of the sauce for 2 hours. Grill fish for 8 minutes per side or until fish is tender, basting frequently with the remaining paste. Serve.
Servings: 1
Ingredients:
1/2 Cup Chicken Stock
1/4 Cup Peanut Butter
1/4 Teaspoon Garlic, finely chopped
1/4 Teaspoon Ginger, grated
2 Medium Green Onion, chopped
2 Teaspoons Brown Sugar
2 Teaspoons Soy Sauce
2 Teaspoons Cider Vinegar
Dash Tabasco Sauce
Cooking Instructions:
Combine all ingredients in saucepan, heat on low until mixture boils stirring constantly. add more water in necessary. may be made ahead and microwaved when needed.
Servings: 1
Ingredients:
2 Pounds Lamb Or Mutton, cubed
1 Teaspoon Salt
5 Tablespoons Ghee
2 Teaspoons Coriander Seed
1 Teaspoon Cumin Seed
1 Teaspoon Fennel Seed
1 Teaspoon Cardamom
1/4 Teaspoon Cloves
1 Teaspoon Pepper
5 Medium Shallots, chopped
6 Cloves Garlic, chopped
2 Teaspoons Ginger
2 Teaspoons Lemon Grass
1/2 Teaspoon Cinnamon
2 Medium Bay Leaf
2 Cups Beef Stock
10 Small New Potatoes, cubed
8 Tablespoons Yogurt
Salt And Pepper, to taste
Cooking Instructions:
Combine coriander, cumin, fennel, cardamom, cloves and pepper. Saute in a dry skillet for 2 minutes. Remove and let cool. Grind in a coffee grinder or mortar and pestle. Sprinkle this mixture over the meat along with the salt. Let marinate for at least 20 minutes up to 1 day. Saute meat in ghee for 5 minutes. Add onion and saute fo 5 minutes. Add garlic, ginger and lemon grass. Saute for 2 minutes. Add cinnamon, bay leaves and stock. Bring to a boil, add potatoes and simmer for 45 minutes. Add yogurt and simmer (Do not Boil) for 20 minutes. Season with salt and pepper and serve over rice.
Servings: 1
Ingredients:
4 Large Chicken Breast
1 Lime Lime Juice
1 Teaspoon Salt
3 Cups Chicken Broth
1 Can Tomatoes, chopped
5 Medium Shallot
4 Cloves Garlic
3 Medium Jalapeno
1 Medium Red Bell Pepper, chopped
6 Large Macadamia Nuts
1 Teaspoon Shrimp Paste
1 Tablespoon Palm Sugar
3 Tablespoons Tamarind Water
2 Teaspoons Peanut Oil
1/2 Teaspoon Salt
Cooking Instructions:
Marinate chicken in lime juice and salt for at least 2 hours or overnight. Place shallots, garlic, jalapenos, bell pepper, macadamia nuts, shrimp paste, sugar, tamarind, oil and salt in blender. Blend until smooth. Saute paste for 3 minutes add chicken and simmer for 10 minutes. Add broth and tomatoes. Bring to a boil and simmer for 20 minutes. Serve over rice.
Servings: 1
Ingredients:
2 Pounds Top Round Steaks, cubed
4 Cups Beef Broth
5 Large Shallot
2 Cloves Garlic, chopped
4 Medium Macadamia Nuts
1 Teaspoon Ground Coriander
1 Teaspoon Galingal
1 Tablespoon Lemon Grass
1 Teaspoon Shrimp Paste
1 Teaspoon Turmeric
1 Teaspoon Brown Sugar
1 Teaspoon Salt
Cooking Instructions:
Place everything but the beef and broth into a blender, process to paste. Transfer to a frying pan, and saute for 4 minutes. Add meat, simmer for 10 minutes, add broth, and simmer for 50 minutes. Serve over rice.
Servings: 4
Ingredients:
1 Tablespoon Olive Oil
2 Tablespoons Shallots, finely chopped
2 Teaspoons Ginger Root, finely chopped
1 Teaspoon Lemon Grass
1 Medium Jalapeno, finely chopped
1 Teaspoon Coriander
1/2 Teaspoon Turmeric
1/2 Teaspoon Salt
1/3 Cup Raisins
1 Cup Long-Grain Rice
2 Cups Water
Cooking Instructions:
Saute shallots, ginger, lemon grass and jalapeno for 3 minutes. Add seasoning and saute for 1 minute. stir in raisins, rice and water and bring to simmer over medium heat. cover and cook 15 to 20 minutes or until rice is tender. remove from heat, fluff and serve.
Servings: 1
Ingredients:
8 Cups Coconut Milk Or Chicken Broth
6 Medium Shallot, chopped
4 Cloves Garlic, chopped
1 Teaspoon Ginger, chopped
1 Teaspoon Chili Powder
1 Teaspoon Turmeric
1 Teaspoon Lemon Grass
1/2 Teaspoon Galingal
2 Medium Bay Leaf
2 Teaspoons Salt
4 Pounds Duck Or Chicken (In 8 Pieces)
2 Tablespoons Tamarind Water
Cooking Instructions:
Combine all ingredients but poultry and tamarind in a large pan. Bring to a boil and simmer for 1 hour. Add poultry and tamarind. And simmer for another 1 hour. Serve with rice.
Servings: 4
Ingredients:
3 Medium Ripe Bananas
2 Tablespoons Sugar
1/4 Teaspoon Salt
1 Teaspoon Active Dry Yeast
1 Cup Warm Water
1 Cup Rice Flour
Corn Oil, for brushing skillet
Cooking Instructions:
In shallow dish, mash bananas to a smooth consistency. In a bowl, dissolve sugar, salt and yeast in the water. In another bowl, combine banana, flour and yeast mixture. Stir the mixture until it has the consistency of pancake batter. Let stand 30 minutes. Brush skillet with oil. Heat until hot. Pour in 1/3 cup of batter. Cook pancake on both sides over moderate low heat until golden and risen. Continue with remaining batter. Serve warm with syrup.
Servings: 1
Ingredients:
4 Large Chicken Breast
1 Lime Lime Juice
1 Pinch Salt
2 Cups Chicken Broth
1 Can Tomatoes, chopped
1 Bunch Scallion, chopped
5 Large Almonds
1 Medium Jalapeno
1 Teaspoon Pepper
1 Teaspoon Salt
4 Tablespoons Chicken Broth
Cooking Instructions:
Rub chicken with salt and lime juice. Allow to marinate for at least 1 hour. Place almonds, jalapeno, pepper, salt and 4 tablespoons chicken broth in a blender. Blend to a paste. Transfer to a frying pan and simmer for 5 minutes. Add scallions and tomatoes. Simmer for 10 minutes. Meanwhile in another pan, bring the broth to a boil and add chicken. Simmer for 10 minutes. Remove chicken and shred. Add to tomato mixture and simmer for 10 minutes. If the tomatoes don't have enough liquid add broth as needed to make a sauce. Serve over rice.
Servings: 1
Ingredients:
4 Medium Red Snapper
1 Lime Lime Juice
1/2 Teaspoon Salt
8 Jumbo Shrimp
3 Large Macadamia Nuts
3 Medium Shallot
1 Large Red Chiles
2 Medium Bird's Peppers
1/2 Cup Chicken Broth
1 Large Eggplant, roasted
2 Medium Tomatoes, chopped
Salt And Pepper, to taste
20 Leaves Basil, chopped
Cooking Instructions:
Marinate fish and shrimp in lime juices and salt for at least 2 hours. Place nuts, shallots, both chilies and broth in a blender. Blend to a paste. Skin the roasted eggplant and chop into small pieces. Coat fish and shrimp in the paste. Remove and set aside. With the remaining paste, add the eggplant pieces, tomatoes,salt and pepper. Saute fish and shrimp until done about 4 minutes per side. Heat the eggplant mixture to a serving temperature. Serve fish over rice, topped with eggplant mixture and sprinkled with basil.
Servings: 4
Ingredients:
3 Pounds Beef, cubed
10 Cups Beef Broth
1 Teaspoon Salt
7 Large Shallot, chopped
1 Lemon Lemon Juice
1 Tablespoon Soy Sauce
Pepper, to taste
3 Medium Macadamia Nuts
4 Ounces Shrimp, chopped
1 Teaspoon Ginger
1/2 Teaspoon Turmeric
1 Large Jalapeno, chopped
1/2 Teaspoon Salt
2 Teaspoons Peanut Oil
1 Bunch Scallion, chopped
Rice, cooked
Cooking Instructions:
Boil beef in water and salt for 1 hour. Place remaining ingredients except the scallions and rice in the blender. Process to a paste. Transfer to a frying pan and saute for 6 minutes. Combine shallot mixture with the beef. Simmer for 1 hour. Serve with a scoop of rice in the bottom of a soup bowl, ladle in some of the beef and sprinkle with scallions.
Servings: 4
Ingredients:
2 Cups Cassava, cubed
1 Small Butternut Squash, cubed
2 Cups Corn
1/2 Cup Rice
4 Ounces Bamboo Shoots
5 Cups Chicken Broth
1 Teaspoon Salt
1 Teaspoon Lemon Grass
20 Leaves Basil
Cooking Instructions:
Combine all ingrediants but basil, bring to a simmer and simmer for 30 minutes. Sprinkle with basil leaves and serve.
Servings: 6
Ingredients:
1/4 Cup Tamarind Paste, dissolved in
3/4 Cup Water
1 Cup Water
1 Small Onion, sliced
3 Medium Red Chiles, sliced
1/2 Teaspoon Turmeric
1 Pound Fresh Tuna, cut into 4 pieces
2 Tablespoons Olive Oil
2 Medium Shallots, sliced
Cooking Instructions:
In a saucepan, combine tamarind liquid, water, onion, chiles, turmeric and fish. Bring liquid to a simmer and cook over low heat for 20 minutes. Heat oil in skillet, stir fry shallots for 2 minutes. Serve warm garnished with shallots. With rice.
Servings: 6
Ingredients:
1/2 Cup Dry Roasted Peanuts
1 Clove Garlic, sliced
2 Small Hot Green Chiles, sliced
1/2 Teaspoon Salt
1 Tablespoon Brown Sugar
1 Teaspoon Lemon Juice
2 Teaspoons Tamarind Paste, dissolved in
2 Tablespoons Water
2 Tablespoons Hot Water
2 Cups Bean Sprouts, blanched and drained
1/2 Cup Green Beans
1 Cup Cabbage, shredded
1 Large Potato, boiled and cubed
1/4 Pound Chinese Egg Noodles, cooked
Cooking Instructions:
In a food processor, chop fine the peanuts, then blend with garlic, chiles, salt, sugar, lemon juice, tamarind liquid and warm water to form fairly smooth paste. Toss in a bowl with vegetables. Add noodles and toss salad well. Serve at room temperature.
Servings: 6
Ingredients:
2 Medium Shallots, sliced
1 Clove Garlic, sliced
1 Inch Ginger Root, sliced
1/2 Teaspoon Pepper
1 Tablespoon Tamarind Paste, dissolved in
3 Tablespoons Water
1/2 Teaspoon Turmeric
1 Pound Medium Shrimp, peeled
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Salt
1 Tablespoon Olive Oil
5 Small Green Chile, whole
1 Teaspoon Red Pepper Flakes
2 Cups Coconut Milk
3 Small Potatoes, peeled and quartered
1 Small Tomato, quartered
Cooking Instructions:
In food processor, blend the shallots, garlic, ginger, pepper, tamarind liquid and turmeric to form a paste. Let shrimp marinate in lemon juice and salt for 15 minutes and then toss with the paste. Heat oil in skillet and stir fry shrimp mixture, chiles and pepper flakes for 1 minute. Add coconut milk, potatoes and tomato. Bring to a boil over moderate heat and cook for 15 minutes or until potatoes are soft. Serve warm with rice.
