Bajak Chili Sauce - (Sambal Bajak)

Ingredients :


8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice

Method :

* Grind with a mortar and pestle or blend the first 7 ingredients very finely.
* Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
* Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
* Remove salam leaves, lemongrass and galangal before serving.
* Keeps up to 1 week or longer if refrigerated.

From : http://fooddownunder.com

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Bahmi Goreng (Fried Noodles)

Ingredients :
11 oz Chinese noodles, (mie)
11 oz Pork, minced
7 oz Sausages
2 oz Shrimp, peeled cooked
2 oz Ham
1 x Onion
2 x Garlic clove
4 oz Bean sprouts
4 oz Snow peas
4 oz Endive
Celery, bunch
Chives, fresh Oil
1 tsp Ginger, ground
Salt
3/4 tsp Pepper, white
1 tbl Ketjap manis
1x Lemon, (opt)

Method :

* Cook the noodles according to the directions on the pack. Cut the onions and garlic into fine pieces. Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan. Then add the cooked noodles and stir-fry. Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste ans stir-fry till it is thoroughly hot. Serve on a plate. Add soy sauce, Sambal Oelek, or Sambal Manis to taste. Sambal Manis (dark hot condiment) is used more with these two than the soy based pork ones.


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Aubergine Relish (Sambal Terong)

Ingredients :
2 sm Aubergines
1 Irg Spanish onion
4 x Cloves garlic
1 tbl Vegetable oil
2 tsp Chilli powder
1 slc Terasi
1 tsp Brown sugar
2 lrg Tomatoes

Method :

* This is a relish which can be used hot or cold.
* Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds.
* Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder.
* Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary.
* Then put the mixture into a pudding basin and steam it for 20 minutes.
* If you want this relish to be really hot-spicy hot-then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.

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Atjar Tumis Djamur (Mushroom Pickles)

Ingredients :
8o z Mushroom, fresh, sliced
3 oz Shallots, slivered
3 cup Vinegar, white
1 tsp Cumin powder

Method :

* Cook Time:
0:30 Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.

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Atjar Tjampoer

Ingredients :
100gmcarrots salt
100gmgreen beans
4xscallions
100gmwhite cabbage
2xtoes of garlic
1/4xcucumber
1tbloil
150mlvinegar
100gmbean sprouts/shoots
1tblsugar
1tsppowdered ginger
1tspkunjit/kurkuma
1tspsambal ulek

Method :
• Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes.
• Drain. Cut cucumber in
*small* cubes. Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger. Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a
• *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away).
• Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well.
• In that way it is much like saffron, although kunjit tastes a little bitter.
• Sambal ulek [INDONESIA]: Used as an accompaniment and in cooking. Made by crushing fresh red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. Three chilis will make about 1 tablespoon sambal ulek. Also available ready-prepared in small jars from Oriental stores and some delicatessens.
• This is a refreshing side dish made of crisp, sweet-and-sour vegetables. Goes really well with Nasi Goreng. The dish can be kept in the fridge for a few days.

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Asinan (Sweet and Sour Cucumber Salad)

Ingredients :
3xCucumber, large
1xOnion, med
1xThai chile dressing
1/4cupVinegar, white
1/4cupOil
1/2tspSalt
2tspSugar
1/2tspGarlic powder
Method :
• Cook Time:
4:00 Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.

from:http://fooddownunder.com/cgi-bin/recipe.cgi?r=10736

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Amandari Smoked Salmon Angel Pasta

Ingredients :

8xRipe plum tomatoes, cut into 8 pieces each
2xShallots, finely chopped
2tblDrained tiny capers
2tblFinely chopped fresh tarragon leaves or other fresh herb such as basil or dill Finely grated zest of 1 orange
4ozThinly sliced smoked salmon, coarsely shredded or torn into small pieces 1/4cupPlus 1 tablespoon extra virgin olive oil
1/8tspFreshly ground black pepper
8ozDried angel hair, (very thin) pasta
2xHard-cooked eggs, coarsely chopped, for garnish

Method :
• 1. In a bowl, combine the tomatoes, shallots, and capers. Add the tarragon, orange zest, and salmon, then the 1/4 cup olive oil. Gently fold the ingredients together. Season with the pepper. Cover and let rest at room temperature for about 1 hour.
• 2. Shortly before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the pasta and cook until just tender. Drain

from : http://fooddownunder.com/cgi-bin/recipe.cgi?r=3471

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Ajam Panggang (Indonesian Barbecued Chicken)

Ingredients :

3lbBroiler chicken
1cupKecap (or ketjap) manis*
2xGarlic cloves peeled and mashed
2tblFresh lime juice
1/2cupMelted, unsalted butter
1/2tspGrated fresh ginger
1tspSambal oelek**
1pktKroepoek oedang*** Cornstarch to thicken marinade for sauce

Method :
• *Sweet soy sauce.
• **Hot pepper sauce.
• ***Shrimp puffs.
• Note: Ingredients from Indonesia are available at many Dutch, Chinese, Vietnamese and Indonesian specialty stores. This...dish is good with Nasi Goreng (fried rice).
• Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours at room temperature, stirring occasionally. Remove chicken pieces from

from : http://fooddownunder.com/cgi-bin/recipe.cgi?r=1744

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Ajam Goreng Djawa (Fried Chicken with Spices)

Ingredients :

1xChicken, frying, cut up 2xChilies, split
1xOnion, small, sliced
2tblCoriander seed, ground
1tblCaraway seed, ground
1tblTurmeric Salt
2tblTamarind juice
2tblBrown sugar
1cupCoconut milk Oil
Method :
• Put chicken in a pan with all the ingredients except the oil. Bring to boil then reduce heat and simmer for 20 min. or until liquid has been absorbed.
• Heat oil and deep fry chicken until golden brown.

from : http://fooddownunder.com/cgi-bin/recipe.cgi?r=1742

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Ajam Ati Goreng (Fried Chicken Livers)

Ingredients :
1/2lbChicken livers
1/2lbTomatoes
3xRed Spanish peppers Garlic
2xOnions Oil to fry in

Method :
• Chop the peppers, garlic and onions and fry them in the oil. When it is nice brown, add the chickenlivers, pour some salt on them, and fry them with it all. slice the tomatoes and fry them with them.
• Eat this with white rice, cooked in the Indonesian way (without salt or butter).
• It is great with sajoer lodeh, I will send this recipe separated.


from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=1739

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Acquazzurra Indonesian Chicken Madras

Ingredients :
4xBoneless, skinless chicken Breast halves Vegetable oil
1tblCurry powder
1xRipe mango, peeled, pitted And pureed
1/4cupCoconut milk Salt and pepper
1/3cupWhipping cream

Method :
• Brown chicken in 2 tablespoons hot oil and transfer to a 400F oven for 10 minutes. Stir curry powder into same skillet and cook 1 minute. Stir in mango puree followed by coconut milk. Season with salt and pepper. Simmer 2 to 3 minutes then stir in cream. Simmer 3 to 5 minutes. Serve mango sauce with chicken.
• Ontario.


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Acorn Squash, Indonesian

Ingredients :

3xAcorn squash Salt and pepper
1/4cupMelted butter
1/3cupChutney*
1/3cupFlake coconut

Method :
• 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. - -NOTES Make chutney in slow-cooking pot according to "Peach Chutney" recipe

from : www.fooddoenunder.com

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