Monday, July 22, 2013

Gado-Gado Solo


Sauce:
¼ kg peanuts
2 cloves garlic
100 gr dark brown sugar (palm sugar)
Salt to taste
Tamarind juice to taste
3 fresh red chillies
10 small chillies
Dried shrimp paste (dry-fried)
Coconut milk from ¼ coconut

Fry the peanuts in oil. Drain and grind the peanuts fine. Grind the garlic, brown sugar, salt, chillies and shrimp paste, combine with the coconut milk and tamarind extract and boil until sauce is thick and smooth, stirring contantly.

For these vegetables:
½ lb French beans cut in thirds
3 carrots cut in slices
¾ lb bean sprouts
½ cabbage, shredded
Par-boil the vegetables

Raw vegetables:
1 cucumber (sliced)
2-3 tomatoes (sliced)
3 or 4 lettuce leaves
½ lb boiled potatoes (sliced)
3 large hard-boiled eggs, sliced thinly
2 bean curds (cubed and fried)


Arrange prepared vegetables on a large serving plate, add cubed fried bean curds, eggs, shrimps chips and crisp fried shallots.

Sunday, July 21, 2013

Gohu - Salad from North Sulawesi

Ingredients:
1 ripened (but firm) Papaya
1 “thumb” of frsh ginger root
4-5 chillies, large red and green
3 shallots
½ tsp. shrimp paste
¾ cup vinegar
2¼ cup tepid water
Sugar, salt to taste


Peel papaya and cut into quarters and cut each quarter into thin strips. Grind ginger, chillies, shallots and shrimp paste in pestle. Mix ground mixture with water and vinegar. Add salt and sugar to taste. Add papaya to the above mixture. Make at least 1½ hours before serving to allow flavors to blend. 

Saturday, July 20, 2013

Egg Salad - Selada Telur


Ingredients:
Egg
Salt
Pepper
Vinegar
Sugar
Peanuts
Carrots
Potatoe
Cucumber
Lettuce – Cabbage
Nut Chips (emping)

Sauce:
Roast peanuts, grind up in pestle. Boil egg (hard boiled). Mash the yolk with ground peanuts, add salt, pepper, vinegar and sugar to taste. Add the boiling water, stir to medium consistency.
Boil carrots and potatoes, cut into cubes. Cut cucumber and lettuce or cabbage. Chop boiled egg white. Mix all the vegetables together. Pour the sauce over the vegetables and toss slightly.

Garnish with Emping chips (nut chips).

Friday, July 19, 2013

West Sumatra Salad - Slada Padang

5 cucumbers
4 potatoes
2 eggs, hard-boiled
10 shallots (small red onions)
3 ribs of selery
1 tbsp. margarine
Pepper, fine ground
Salt to taste
Sugar to taste
Vinegar to taste
Tomatoes to taste 

Peel cucumbers. Scrape 2 cucumbers with the tine of the fork and slice into thin slices and reserve for the garnish. Cut remaining 3 cucumbers into halves. Slice each half into thin pieces. Soak in salt water. Squeeze out the water and drain well. Peel potatoes, slece very thin and fry until golden brown. Mash the two boiled egg yolks with half of the shallots. Dice the celery. Mix with the egg yolks and shallots; add the seasonings to this mixture along with melted margarine. Mix this with the vege-tables chopped egg whites and arrange on an oval platter. Garnish with tomatoes, quartered, and remaining shallots and sliced cucumbers. 

Thursday, July 18, 2013

Asinan - Half Fruit and Half Vegetable Salad


ASINAN

Ingredients: 
½ pineapple (peeled)
½ cup cucumber (peeled)
1 white turnip (bangkuang) (peeled)
½ cup salted vegetables (hum choy)
½ cup cabbage (sliced thin)
1 cup bean sprouts
1-2 fresh long red pepper (med. hot)
Salt, sugar to taste
½ cup fried peanuts
Vinegar to taste (approx. 1 tbsp.)
Green plum (peeled & seeded) 

Grind red pepper, salt and sugar very fine. Coarsely grind ½ of the peanuts and mix with pepper paste. Combine the mixture with fruits and vegetables and remaining peanuts, and vinegar, mix lightly. Taste should be sour, sweet, and hot. Try it, you’ll like it. 

Wednesday, July 17, 2013

Dry Shrimp Salad

In bahasa we call it SALADA UDANG KERING

We need several kind of vegetables such as cabbage, carrot, cucumber, and tomatoes. Slice them finely     

Crush or grind “dry shrimp”with a pestle. Put aside.


Take 1 or 2 red chillies (or more), salt and sugar to taste, and lemon juice (squeezed from 1 lemon) and grind in pestle as above. Kix all together, put on a plate and decorate with tomatoes and chillies.

Tuesday, July 16, 2013

Yellow Sour Vegetable Soup

In Indonesian we call it SAYUR ASEM KUNING

Ingredients:
6 oz. beef (sliced into small pieces)
1 lb. young jackfruit
10 young Long Beans
2 ears of young corn or 1 small can whole kernel corn
1 handful of melinjo leaves and nuts (optional)
½ young Papaya
Oncom or 2 slices bean cake

Spice:
5 shallots
2 garlic clovers
5 macadamia nuts
½ “thumb” ginger
½ “thumb” turmeric root
5 green chillies
1 “thumb” galangal
2 bay leaves
Salt/MSG/1 tsp. tamarind


Boil beef in 2 pints of water for 30 minutes to 1 hour. When meat is tender add vegetables and fruit and green chillies; grind the 6 spices to a fine paste. Sauté ingredients, add to the stock . simmer for a little while until everything is cooked. Serve hot from a tureen. Use a ladle to serve.