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) ------------------------------------------------------------------------ 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. ------------------------------------------------------------------------ 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. ------------------------------------------------------------------------ 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. ------------------------------------------------------------------------ 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 ------------------------------------------------------------------------ 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