新年第二团请客－－香辣印尼菜

新年继续请客之风。第二团煮的是印尼菜。印尼菜用的香料特别多，我去亚洲市场，到了印尼那一栏，东西太多，头都转晕了。幸好遇到一对热心的印尼老夫妇，倾囊相受，手把手地教我各种调味料的用处，终于买到了合用的原料。这顿饭做的很开心，客人们也吃的很捧场。令我惊讶的是，原本以为印尼料理会太辣，口味太重，小朋友吃不惯，结果是我多虑，这些菜都很受小朋友欢迎呢。
 

 

Sayur Asem – Vegetables in Tamarind Soup 蔬菜酸汤 

我觉得这个汤太酸，不过里面甜甜的鲜玉米特别好吃。

• 500 gram cabbage, cored and cut into bite sizes
• 500 gram chayote (Indonesian: labu siam), peeled, cored, and cut into bite sizes
• 100 gram snake bean (Indonesian: kacang panjang), cut into 2 inches lengths
• 1 corn (Indonesian: jagung), cut into 1 inch sections
• 1 tomato, quartered
• 1½ liter water
• 2 lemon grass (Indonesian: sereh), bruised
• 8 fresh bay leaves (Indonesian: daun salam)
• 25 gram galangal (Indonesian: lengkuas), peeled and bruised
• 60 gram palm sugar (Indonesian: gula Jawa)
• 20 gram tamarind pulp (Indonesian: asam Jawa)
• 1 tablespoon salt

Grind the following into spice paste

• 10 red chilies
• 5 shallots
• 3 cloves garlic
• 1 inch fresh ginger, peeled
• 1 inch fresh turmeric, peeled (or about 1 teaspoon turmeric powder)
• 10 gram (about ½ tablespoon) shrimp paste (Indonesian: terasi)

Instructions

1. Boil water in a soup pot, then add the spice paste, lemon grass, bay leaves, galangal, palm sugar, tamarind pulp, and salt and cook for 3-5 minutes or until fragrant.
2. Add the melinjo nuts and melinjo leaves and cook for 10 minutes on medium heat.
3. Add cabbage, chayote, snake beans, corns, and tomatoes and cook for another 15-20 minutes or until all vegetables are tender and cooked through. Adjust salt as needed. Remove from heat and serve warm. 

Gado Gado

gado gado 在印尼话里就是 mix mix的意思，跟韩国的石锅拌饭很有异曲同工之妙。各种生的或烫的蔬菜和鸡蛋，虾片，配上花生酱－－这个调味花生酱是关键。可以多做一点，配别的蔬菜或者烧烤也很好吃。

 

mung bean sprouts, spinach, cabbage, potato, cucumber, tomato, tempeh, fried tofu, dry tofu, 6 egg, shrimp cracker

sauce: 1C ground roasted peanuts, 2 tbsp samba oelek, 2 ts dried shrimp paste, 4 tbsp palm sugar, 1 tsp salt, 1 tbsp tamarind +1/4 cup hot water, and water.

 

Fried Rice (nasi goreng) 印尼炒饭

没想到印尼国菜是炒饭。更没想到，这盘炒饭真的太受欢迎了。原本我担心小朋友怕辣，特别做了一半没有加辣的。谁知道四个小朋友抢着吃辣的那一碗，上桌不到十五分钟，这盘炒饭已经被瓜分一空。做了这次印尼炒饭，我家小朋友的嘴被喂刁了，从前的蛋炒饭不再是最爱，只求妈妈再做辣辣的印尼炒饭。

 

1 shallot
1 garlic
1 red chili (seeded)
1/2 teaspoon toasted terasi
1/2 teaspoon palm sugar
1/2 tablespoon kecap manis
8 oz. overnight rice
1 fried egg (well done)
2 tablespoons oil

Method:

Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the terasi on low heat until it becomes dry and aromatic. Fry an egg (well-done) and set aside.

Blend the shallot, garlic, red chili, and toasted terasi. Transfer into a small saucer.

Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.

印尼甜酱油烤虾

很简单，印尼甜酱油，和沙拉油，把虾子腌过夜，一面烧烤两分钟就好。香啊！

Sate 印尼鸡肉沙爹 

给老公表扬一下，在外面烧烤辛苦了。印尼串烧的关键就是甜酱油，还有配的花生酱。

 

Cut your meat into bite sized cubes, and marinate with:
-    a good sprinkle of garlic salt
-    a couple dashes of ground paprika
-    a dash of white pepper
-    2 tsp ground coriander seeds
-    2 tsp ground nutmeg
-    1 tsp cumin
-    1 tsp olive oil

-    5 garlic, minced
-    2 cloves of shallot, thinly sliced
-    A dash of soy sauce
-    Lots of kecap manis (Indonesian sweet soy sauce). You want them to be almost drowned in this.

Marinate overnight in the fridge.

The skewering:

The next day, stick the meat cubes with the bamboo skewers. I stick 4-5 pieces of meat cubes per sate. If you’re using meat with fatty bits, mix fatty and lean meat cubes in each skewer.

Simply preheat oven to 200C, place the sate sticks on a baking sheet and grill them until you see some burnt bits.Before grilling, squeeze a bit of lime juice over the sate.

sauce:

-    1 cup of roasted peanuts (or use crunchy peanut butter)
-    1 clove of garlic
-    2 cloves shallot
-    1 tsp ground cumin
-    2 tsp ground coriander seeds
-    1 small block of palm sugar (or replace with brown sugar)
-    Salt, white pepper, a bit of olive oil

Beef Rendang 干咖喱牛肉

这个干咖喱牛肉香浓惹味，虽然长得有点可怕，内涵可是相当丰富。
材料：牛肉、青桔子、洋葱、香茅、柠檬叶、南姜、生姜、红辣椒、蒜头、咖喱粉、椰奶、虾膏、鱼露、醬油、二汤、盐、糖、菜油。

做法：牛肉洗净切成2厘米的粒状，拍至片状备用。将青桔子、香茅、柠檬叶、南姜、洋葱、红辣椒、蒜头、生姜洗净，切碎备用。开锅下油，大火爆香南姜、洋葱、红辣椒、蒜头、生姜、咖喱粉，放入牛肉翻炒，再放青桔子、香茅、柠檬叶，用慢火继续翻炒，再注入椰奶、二汤，加入虾膏、鱼露，焖煮至牛肉稔透，最后以适量的盐、糖调味即可。

丹贝烧四季豆

丹贝是源于印尼的一种发酵大豆制品。这是我第一次尝试，吃起来有大豆的清香，口感松松软软的，配上四季豆，加一些甜酱油，辣椒，大蒜，红葱头，很好吃。

 

Fried Tofu 炸豆腐

炸豆腐是印尼最常见的街头小吃。出色的是那个酱汁，都被豆腐压在底下。

 

1 small cucumber sliced

3 tbsp unsalted roasted peanuts, chopped

sauce: 3 shallots, 5 thai chilies chopped, 1 garlic clove chopped, 3 tbsp palm sugar, 2 tbsp lime juice, 3 tbsp indonesian sweet soy sauce

 

Bubur Ketan Hitam - black rice pudding with sweetened coconut cream 椰汁黑糯米

黑糯米裹着浓浓椰香，赞。

 

Porridge
• 250 grams black glutinous rice, soaked overnight
• 1 ½ litres water
• 2 pandan leaves
• 250 grams coconut sugar (can be substituted for palm sugar), microwaved for couple minutes to dissolve easily
• pinch of salt

Cococnut Milk Sauce
• 350 cc thick coconut milk
• ¼ teaspoon salt
• 2 pandan leaves