So I've decided that this will be the new parking space for recipes... a blog will allow me to index and refer to recipes and images.
Over the coming weeks I'll be importing all the recipes that I've previously posted...
In keeping with my delicious Mother's Day lunch at Indo Rasa yesterday, let's start with some recipes from Indonesia :-)
NASI CAMPUR
Steamed rice surrounded by a little bit of what’s on hand!
Here are 4 dishes to serve with the rice: Spinach & Pumpkin Sayur, Tempeh Goreng, Sambal Terong and Gado Gado.
Serves: 4
Preparation: 40 minutes
Cooking Time: 40 minutes
Equipment:
knife, chopping board, saucepan, wok, measuring cup, metal spoon, small bowl for rubbish, mortar and pestle, food processor
Ingredients:
4 cups Steamed rice
Spinach & Pumpkin Sayur (Spinach “soup”)
3 cups Vegetable stock (1 teaspoon powder per cup)
5 cm Galangal, sliced and bruised
1 cup Corn kernels
1 bunch English Spinach, washed and trimmed leaves
200 grams Pumpkin, diced and blanched
1 small red chilli, chopped
2 garlic cloves, chopped
4 green shallots
Salt and pepper
Palm sugar to taste
Method:
1. Make spice paste first by blending the chili, garlic and shallots, add ½ cup stock and blend again.
2. Bring the rest of the stock to the boil, add galangal and spice mix, simmer for a few minutes.
3. Add the corn and then the spinach leaves, cook briefly, taste and adjust seasoning before serving.
Tempeh Goreng (Fried Fermented Soybeans)
3 Garlic cloves
½ teaspoon Coriander, ground
1 tablespoon Water
250 grams Tempeh, cut into 1cm slices, scored with a fork
Oil for deep frying
Salt to taste
1. Pound coriander, salt and garlic together, mix with the water.
2. Rub this marinade over the tempeh slices and leave them to dry min. 20 mins.
3. Deep fry slices till brown, drain and reserve.
Sambal Terong (Eggplant with mild chili sauce)
2 Japanese eggplant (long thin ones) cut lengthways and into thirds
1 tablespoon Oil
¼ cup Sambal Balado or Sambal Oelek
Kecap Manis
Method:
1. Place eggplants on a baking tray and brush lightly with oil.
2. Bake at 180C till slightly softened
3. Top with sambal paste and return to oven till warmed through.
4. Serve with a drizzle of kecap manis.
Gado Gado: Vegetables and hardboiled egg with Satay sauce
Satay Sauce
2 tablespoons Vegetable oil
1 Eschallot, finely diced
2 Garlic cloves, crushed
1 tablespoons Grated ginger
¼ teaspoon Sambal Oelek
1 cup Crunchy peanut butter
1 tablespoon Kecap Manis
1 Lime, juiced
¼ cup Coconut milk
¼ cup Water
Method:
1. Gently fry onion, garlic, ginger and chilli in oil.
2. Add in the rest of the ingredients and heat till thick and bubbling.
3. Adjust flavourings to suit ie. Sugar, chilli, lime juice, salt.
Vegetables
1 cup Green beans, halved and blanched
1 cup Chinese cabbage, thinly sliced
4 Small potatoes, cooked skin on and sliced
1 cup Bean sprouts, rinsed
4 Eggs, hard boiled, peeled and quartered
Garnish
Cucumber, sliced
Crackers, prawn or taro
Fried eschallots
To serve Nasi Campur:
Arrange a cup of rice in centre of each plate and surround with a little of the spinach soup, fried tempeh, gado gado and chilli eggplant. Garnish with cucumber slices, crackers and a sprinkle of fried onion.
Preparation: 40 minutes
Cooking Time: 40 minutes
Equipment:
knife, chopping board, saucepan, wok, measuring cup, metal spoon, small bowl for rubbish, mortar and pestle, food processor
Ingredients:
4 cups Steamed rice
Spinach & Pumpkin Sayur (Spinach “soup”)
3 cups Vegetable stock (1 teaspoon powder per cup)
5 cm Galangal, sliced and bruised
1 cup Corn kernels
1 bunch English Spinach, washed and trimmed leaves
200 grams Pumpkin, diced and blanched
1 small red chilli, chopped
2 garlic cloves, chopped
4 green shallots
Salt and pepper
Palm sugar to taste
Method:
1. Make spice paste first by blending the chili, garlic and shallots, add ½ cup stock and blend again.
2. Bring the rest of the stock to the boil, add galangal and spice mix, simmer for a few minutes.
3. Add the corn and then the spinach leaves, cook briefly, taste and adjust seasoning before serving.
Tempeh Goreng (Fried Fermented Soybeans)
3 Garlic cloves
½ teaspoon Coriander, ground
1 tablespoon Water
250 grams Tempeh, cut into 1cm slices, scored with a fork
Oil for deep frying
Salt to taste
1. Pound coriander, salt and garlic together, mix with the water.
2. Rub this marinade over the tempeh slices and leave them to dry min. 20 mins.
3. Deep fry slices till brown, drain and reserve.
Sambal Terong (Eggplant with mild chili sauce)
2 Japanese eggplant (long thin ones) cut lengthways and into thirds
1 tablespoon Oil
¼ cup Sambal Balado or Sambal Oelek
Kecap Manis
Method:
1. Place eggplants on a baking tray and brush lightly with oil.
2. Bake at 180C till slightly softened
3. Top with sambal paste and return to oven till warmed through.
4. Serve with a drizzle of kecap manis.
Gado Gado: Vegetables and hardboiled egg with Satay sauce
Satay Sauce
2 tablespoons Vegetable oil
1 Eschallot, finely diced
2 Garlic cloves, crushed
1 tablespoons Grated ginger
¼ teaspoon Sambal Oelek
1 cup Crunchy peanut butter
1 tablespoon Kecap Manis
1 Lime, juiced
¼ cup Coconut milk
¼ cup Water
Method:
1. Gently fry onion, garlic, ginger and chilli in oil.
2. Add in the rest of the ingredients and heat till thick and bubbling.
3. Adjust flavourings to suit ie. Sugar, chilli, lime juice, salt.
Vegetables
1 cup Green beans, halved and blanched
1 cup Chinese cabbage, thinly sliced
4 Small potatoes, cooked skin on and sliced
1 cup Bean sprouts, rinsed
4 Eggs, hard boiled, peeled and quartered
Garnish
Cucumber, sliced
Crackers, prawn or taro
Fried eschallots
To serve Nasi Campur:
Arrange a cup of rice in centre of each plate and surround with a little of the spinach soup, fried tempeh, gado gado and chilli eggplant. Garnish with cucumber slices, crackers and a sprinkle of fried onion.
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