By Heinz Von Holzen, Lother Arsana
The fabled Spice Islands of Indonesia surround the main incredible actual and cultural range in Asia. This ebook introduces a sampling of the most well-liked recipes from around the archipelago. integrated are highly spiced Padang favorites from West Sumatra, fit Javanese vegetable creations, succulent satays and barbecued chook dishes from Bali and Lombok, and strange recipes from Kalimanta and the distant japanese isles of Indonesia. as well as the diversity of intriguing recipes, this cookbook acquaints the reader with Indonesia's various cultural and culinary traditions.
The nutrition of Indonesia provides seventy nine easy-to-prepare recipes with specific descriptions of cooking equipment and constituents, allowing you to breed the flavors of the Spice Islands at domestic.
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Extra resources for The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands
Remove from the heat and mix well. Alternatively, cook the rice and ingredients in a rice cooker. 4 Discard the salam or pandanus leaf, lemongrass and galangal. Press the cooked turmeric rice into a cone shape, if desired. Serve the cooked rice with the Accompaniments on the side. Serves 4 to 6 Preparation time: 15 mins + time to prepare the Accompaniments Cooking time: 15 mins + time to prepare the Accompaniments 54 Rice and Noodles Sayur Asam Vegetables in Sweet Tamarind Broth 4 2 1 1 cups (1 liter) water salam leaves (optional) in (21/2 cm) fresh galangal, bruised fresh or frozen corn cob, cut into sections 2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinjo leaves (see note) 1 cup (100 g) green beans, cut into short lengths 2 to 3 green finger-length chilies, deseeded and cut into short lengths (optional) 1/ cup (75 g) lightly boiled raw 2 peanuts or fresh melinjo nuts 1/ cup (60 ml) tamarind juice 4 (page 26) or 4 to 6 carambola (belimbing wuluh), sliced 1/ cup (125 g) small fresh shrimp, 2 peeled and deveined (optional) 1 ripe tomato, cut into wedges 2 tablespoons sugar 1/ teaspoon salt 2 1 Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning.
Immediately reduce the heat and simmer until the shrimp turn pink, 2 to 3 minutes. Quickly drain and plunge the shrimp into a basin of iced water for 30 seconds to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside. 2 Grind the chilies, shallots and belimbing or tamarind juice to a smooth paste in a mortar or blender, adding a little lime or lemon juice for a more sour taste if desired. Set aside. 3 Add the ground paste to the shrimp and toss gently until well coated.
4 Place the ground mixture in a large bowl. Add the eggs, sugar and salt, and mix well. Shape the mixture into small balls, then flatten with your palm and shape them into patties. 5 Heat the oil in a wok and deep-fry the patties until cooked and golden brown on all sides, 3 to 5 minutes. Remove from the oil and drain on paper towels. Serve hot with serving bowls of the Pickled Shallots and Sambal Soto on the side. Serves 4 to 6 Preparation time: 20 mins + time to prepare the pickles and sambal Cooking time: 25 mins + time to prepare the pickles and sambal 46 Martabak Pancakes with Curried Meat Filling This Indian Muslim speciality, a night-time favorite, is often bought as a snack or light meal from food stalls.
The Food of Indonesia: Delicious Recipes from Bali, Java and the Spice Islands by Heinz Von Holzen, Lother Arsana