By Heinz Von Holzen, Lother Arsana, Wendy Hutton
Authentic Recipes from Indonesia comprises over 60 easy-to-follow recipes with precise descriptions of components and cooking tools, allowing the reader to breed the flavors of the Spice Islands at home.
Included during this detailed assortment are highly spiced Padang favorites from West Sumatra, fit Javanese vegetable creations, succulent satay and chicken dishes from Bali and Lombok, and weird recipes from Kalimantan and the japanese isles of Flores and Timor.
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Additional resources for Authentic Recipes from Indonesia
5 Transfer the fried rice to a serving platter, top with the fried eggs and arrange the fried chicken and satays on the side. Garnish with cucumber and tomato slices (if using) and serve with the Accompaniments on the side. Accompaniments 1 portion Javanese Fried Chicken (page 67) 1/ portion Beef Satay (page 38) 2 Crispy Fried Shallots (page 34) 1 portion Sambal Kecap (page 33) Krupuk shrimp crackers (page 24) 1/ portion Mixed Vegetable Pickles 2 (page 31) Note: It is essential to use cold rice for this dish.
Makes 1 cup Preparation time: 10 mins + 1 hour to cure Mixed Vegetable Pickles Acar Segar 1 small cucumber, peeled, deseeded and cut into matchsticks 1 small carrot, peeled and cut into matchsticks 8 shallots, peeled and quartered 3/ cup (180 ml) water 4 3 tablespoons white vinegar 1 tablespoon sugar 1 teaspoon salt Place the sliced vegetables in a bowl. In another bowl, combine the water, vinegar, sugar and salt, then add to the vegetables and mix well. Set aside to cure for 2 or 3 days in the refrigerator before serving.
Indonesian seasonings The quantities of chilies, sweet Indonesian soy sauce (kecap manis) and dried shrimp paste (trasi) given in the following recipes are to be taken as approximate guides, not absolute measures. Bear in mind that you can always increase the amount of seasonings later just before serving, whereas if you overdo it in the initial stages, you cannot reduce the seasonings later. Pickles and sambals The pickles and sambals given on pages 31 to 34 can usually be stored in a well-sealed glass jar in a refrigerator for a week.
Authentic Recipes from Indonesia by Heinz Von Holzen, Lother Arsana, Wendy Hutton