~Discover Indonesian Cuisine~

Below are the recipes

Hope you all enjoy!

~Tumpeng Rice~

Ingredients:

  • 9,5 oz Regular rice

  • 0,5 oz Gutinous rice 

  • 1,5 liter Coconut Milk 

  • 2 tbsp Salt

  • 2 cm Tumaric

  • 2 tsp. Coriander

  • 1 tsp. Cumin Jintan

  • 1/2 pc Nutmeg

  • 10 pcs black pepper

  • 1 pc Cinamon

  • 1 stalk lemongrass

  • 2 cm Ginger

  • 4 Lime leaves

  • 4-5 Padan Leaves, cut on 4 cm.

Directions: 

- Mix both rice, wash and drain.

-Grain the turmeric and add a little bit coconut milk.  Pour into the filter to get the turmeric flavor with the coconut milk.  Mix with the rest of the coconut milk.

-Pound the salt, coriander, cumin until powdered.  Add into the coconut milk, mixed well.

-In a large pot, put in the rice and add the coconut milk, 

-Other ingredient put into the small seasoning bag and tie closed.  Put in a medium size sauce pan with the rice and coconut milk. Bring to boil mixing occasionally until the coconut milk is absorbed and the water is gone. 

-Place the steamer basket over a pot of boiling water, making sure the basket does not touch the water.

-Pour the rice into the steamer basket.  Turn the temperature on low and cover.  Steam for approximately 45 minutes or until the rice is cooked.

-While still hot pour the rice into cone shaped bowls or forms and let cool.

-Once cool remove cones and arrange on the serving plate.

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Gado-Godo

(Mixed Vegetables with peanut dressing)

 

The vegetables:

  • l cup Sliced Cabbage

  • 1 cup Green Beans -- cut in 1"

  • 4 medium carrots, peeled and sliced thinly

  • 1 cup cauliflower florets

  • 1 cup bean sprouts, washed

  • 1 pound Spinach --fresh

For the garnish:

  • Some lettuce leaves and watercress

  • 2 Potatoes -- boiled and sliced

  • 1 medium-size potato, boiled in its skin, then peeled and sliced

  • 1/2 cucumber, thinly sliced

  • 1 tbsp Fried Onion Flakes

Boil cabbage, carrots, green beans in water for 20 minutes. One minute before other vegetables are done, add bean sprouts and spinach, stir and drain. 

To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes and sliced cucumber and sprinkle onion flakes on top.

If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the garnishes, the garnishes should be added just before serving.

The sauce:

  • 1/2 cup Peanut Butter 

  • 1 Clove Garlic -- minced 

  • 1 tablespoon Brown Sugar 

  • 1 cup Coconut Milk 

  • 1 tablespoon Lemon Juice

Make a sauce by mixing peanut butter, garlic, sugar, coconut milk, lemon juice and salt in a small sauce pan.  Bring to the boil, then simmer, stirring occasionally, until the sauce becomes thick; this should take about 8-10 minutes. Add the  lemon juice and more salt if needed.

When cool, keep in a jar in the fridge. Add more water if it is too thick and Adjust the seasoning before serving

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"Gluten-Kebab"

Ingredients:

  • 1 lb. Cook Gluten (un flavor, no color chuck )
  • 4 cloves garlic
  • 4 shallots
  • 2 tbsp brown sugar, 
  • 2 tsp salt to taste
  • 2 tbsp sweet soy sauce
  • 1 spoon of vegetable oil
  • 1 lime
  • pepper
  • Skewers 
  • charcoal for grilling
Direction:
  • Slice the gluten into bite sized pieces, if you only have regular gluten.
  • Pound garlic & shallots, brown sugar, and salt into a paste.
  • Mix everything evenly with gluten cubes and add the sweet soy sauce and lime juice.
  • Let stand for 30 minutes minimum to marinate.
  • Put 4-5 pieces of cubed gluten on each skewer.
  • Barbecue in medium heat until desired level (medium rare recommended).
  • Basting occasionally with any remaining marinade until done.

*This Gluten Kebab will be served with peanut sauce

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"Stuffed Gluten in the Rice Rolls"

Ingredients:

  • 375 gr. rice  (good quality rice)
  • 750 cc thin coconut milk 
  • 1 bay leaf (salam leaf)
  • 1tsp. salt 
  • Banana leaves (substitute with aluminum foil- cut into 12 cm by 15 cm rectangles)

for the filling:

  • 250 gr. Cook gluten and cut into very small cubes
  • 125 cc thick coconut milk
  • 1/2  tbsp. sugar
  • 1 tsp. salt
  • 1 inch galangal (lengkuas) bruised 
  • 1 spring onions finely chopped
  • 1 tomato finely  chopped 
  • 2 tbsp cooking oil.

Spices to pound (grinded together)

  • 1 green chili or jalapeno (option)
  • 3 shallot
  • 2 cloves garlic
Instructions:
  • Heat the vegetable oil over medium high temperature.
  • Stir-fry the pounded spices until aromatic ,and add the tomato,  galangal, spring onions, and the gluten, and stir them well. 
  • Pour in the coconut milk, sugar, salt and pepper to taste.
  • Bring it to a boil until all the coconut milk has been absorbed.
  • Set aside. 

for the rice

  • Wash the rice and drain.  
  • In a large pot, cook the rice, coconut milk, bay leaf, and salt together. 
  • Cook the rice over medium heat until the coconut milk is absorbed completely and the rice becomes very soft.  
  • Remove and set aside.
  • Take a piece of banana leaf (or cut rectangles of  aluminum foil) and put in 2 tbsp. of the rice and flatten it until smooth.  
  • Put 2 tsp of the stuffing filling on the top of the rice, (make sure that the filling is right in the middle)
  • Enclose the filling with another 2 Tbs. of rice and pinch the edges.
  • Roll the banana leaf or aluminum foil  into a roll 
  • Repeat this method for the rest of the ingredients.
  • Steam the rolls in a steamer for approximately 1 hour until well done.  
  • Remove and set aside for ½ hour and the rolls are ready to be served.

Makes 10-14 rolls.

 

 

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