Beef on a Stick with Peanut Sauce

Ingredients :
1 x 2-lb round steak, fat
MARINADE trimmed
2 x Cloves garlic, crushed
1 tsp Ground coriander
3 tbl Finely diced yellow onion
1 tbl Brown sugar
1 tsp Fresh lemon juice
2 tbl Light soy sauce
3 tbl Dry sherry
SAUCE
1 cup Dry-roasted unsalted peanuts
1/2 cup Light soy sauce
1 dsh Tabasco, or to taste
2 tbl Light brown sugar
1 tbl Fresh lemon juice
1/2 x Yellow onion, peeled, diced, and pan fried until brown

Method :

* What is a recipe from Indonesia doing in an American cookbook? Because peanuts came from the Americas to Indonesia, that's why. And besides, I love this recipe. Great for the barbecue!
* Cut the meat into thin strips, being careful to remove the fat. Mix the marinade and soak the meat strips for at least 1/2 hour. Put the meat on bamboo skewers in an S pattern.
* Prepare the sauce by grinding the peanuts in a food blender or medium-sized food processor. Place in a bowl and add all other ingredients for the sauce.
* Broil the sticks of meat over charcoal or under the broiler. Cook just until barely browned, about 4 minutes on each side. You want the meat to be fairly rare and tender.
* Spoon the sauce over the meat when you serve.
* I like a sliced cucumber salad with a Vinaigrette Dressing You need add only plain Steamed Rice and the menu is complete (see recipes).
* NOTE: This sauce is great on other meat dishes as well. And I love it on fish.

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Beef Chunks Cooked in Coconut Milk

Ingredients :
3 x " cube fresh galingal OR
12 slc dried galingal
2 stk fresh lemon grass OR
2 tbl Dried sliced lemon grass
6 x Dried red chillies
2 x " stick cinnamon
14 x Cloves
4 oz Red bell pepper
4 oz Shallots or onions
1 x " cube fresh ginger
2 x Cloves garlic
12 x Fresh/dried curry leaves OR
4 x Dried bay leaves
8 x Fresh/dried kaffir lime
Leaves OR a 3 X 1/4" strip
Of lemon peel
3 pt Coconut milk
2 lb Stewing beef, cut into 1-2"
Cubes
1 tbl Salt

Method :

* If you are using fresh galingal, peel and coursely chop it and set it aside. If you are using dried galingal, combine it in a cut with 4 tablespoons of water. If you are using fresh lemon grass, cut of the straw-like top, leaving about 6" of the bottom. lightly crush the very bottom and set it aside. If you are using dried lemon grass, put it into the water along with the galingal. Crumble and break the dried red chillies and cinnamon into enough water to cobver and add them to the dried galingal and dried lemon grass if you are using them. Also put in the cloves. Soak the spices for 30 mins. Cut the red pepper coarsely inot dice, discarding all the seeds. Peel and coarsely chop the shallots/onions, ginger and garlic. In an electric blender, combine the soaked spices and their liquid, the frsh galingal (if you are using it), the chopped red pepper, shallots, ginger and garlic. Blend until smooth. Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or lemon rind). Stir the coconut milk well until smooth and pour that in as well. Bring to the boil, stirring occasionally. Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling. Put in the meat and salt and bring to the boil again. Reduce the heat to medium. Cook, uncovered for 1 hour, stirring occasionally. Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or until the sauce becomes thick and brown and the meat tender. This is now called KALIYO DAGING, if you continue to cook until the sauce dissappears its called RENDANG DAGING.

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Beef Brain Sauteed in Spiced Sauce - (Semur Otak)

Ingredients :
1 lb beef brains
2 tbl chopped onion
2 tbl butter
3/4 cup water
1 tbl sweet soy sauce
1 tsp tomato ketchup
1 tsp salt
1/2 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp freshly-ground white pepper

Method :

* Steam the brains over hot water for ten minutes in a Chinese-style steamer. Allow to cool, and slice into 8 to 10 pieces.
* Fry the onion in the butter until light golden. Add the water, sweet soy sauce, tomato ketchup, salt, cloves, nutmeg and pepper. Stir well.
* Add the brain slices, and baste several times. Cover the saucepan, and cook over medium heat for about ten ininutes, or until the sauce thickens.
* This recipe yields 6 to 8 servings, with other dishes.

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Beef Brain Curry - (Gulai Otak)

Ingredients :
1 lb beef brains
1/4 cup thinly-sliced onion
2 x garlic cloves sliced thin
1 x green hot chili sliced open,
and seeds removed
1 tbl peanut or corn oil
2 tsp curry powder
3/4 cup coconut milk
1 tsp salt
1/2 tsp sugar
2 x salam leaves
2 piece jeruk purut
(or a 2" square of lemon peel)
1 tsp tamarind dissolved in
1 tbl water
1/2 x green sweet bell pepper sliced long strips

Method :

* Steam the brains in a Chinese-style steamer over hot water for ten minutes. Drain and cool. Cut into 8 to 10 slices, and set aside.
* Fry the onion, garlic and the whole chili in the oil for two minutes. Add the curry powder, and stir well. Then add the coconut milk, salt, sugar, salam, jeruk purut and tamarind liquid, and stir for two minutes to blend the flavors.
* Now add the brain slices and the sweet pepper strips. Cook, basting frequently, for ten minutes, or until the sauce has thickened.
* This recipe yields 6 servings, with other dishes.


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Barbecue Sauce - Indonesian

Ingredients :

2/3 cup Corn syrup (dark)
1/4 cup Creamy peanut butter
1/4 cup Soy sauce
1/4 cup Cider vinegar
1/4 cup Sliced green onions
1 x Clove garlic
1 tsp Ginger
1/2 tsp Crushed dried red pepper

Method :

* Mix thoroughly and allow flavors to blend for at least one hour.

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Bami Goreng (Indonesian Fried Egg Noodles)

Ingredients :

1 pkt Chinese egg noodles, boiled and drained
1/4 lb Pork filet, diced
1/2 cup Small shrimp
1 med Onion, diced
2 x Cloves garlic, crushed
1 x Carrot, finely sliced
1 sm Leek, finely sliced
2 tsp Sambal oelek
1 tsp Trassi
3 tbl Ketjap manis
3 tbl Oil
To taste salt and pepper

Method :

* Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute. Add meat and shrimp, trassi (if not available, omit), and sambal oelek; fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes. Add noodles and ketjap manis. Use salt and pepper as needed
* (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.
* NOTES : Ketjap manis is Indonesian Sweet Soya Sauce and has a distinctive taste. Sambal oelek is Indonesian red chili paste.

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