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Indonesia 2017 Recipes

NASI KUNING: COCONUT RICE (nah-SEE koo-NING)

Serves 4-6

INGREDIENTS
1½ cups long grain rice (375 ml)
2½ cups coconut milk ( 625 ml) (not cream of coconut)
½ teaspoon salt
1–2 drops yellow food coloring (or use ¼ t ground saffron or turmeric for coloring)
2 bay leaves (optional)

INSTRUCTIONS
In a heavy saucepan, bring all ingredients to a boil. Lower heat and simmer, covered 20 minutes. Remove from heat and let stand, covered, until ready to use.

SATE AYAM: SHISH KABOB WITH PEANUT SAUCE (sah-TAY ah-YAHM)

Serves 4-6

INGREDIENTS
1 teaspoon garlic, crushed (5 ml)
2 T Sweet Soy Sauce (or regular soy sauce with 1 Tablespoon brown sugar)
2 teaspoons lemon juice or vinegar ( 10 ml)
3 cups cubed chicken or beef (750 ml)

INSTRUCTIONS
In a deep bowl combine all the ingredients. Marinate at least 30 minutes. Thread meat unto skewers. Brush lightly with oil. Barbecue or broil until crisp and brown. Dip in hot peanut sauce and serve with rice.

SAMBAL KACANG: HOT PEANUT SAUCE (sahm-bahl kah-chahng)

Makes about ¾ cup

INGREDIENTS
4 T chunky peanut butter (60 ml)
4 T milk or water (60 ml)
2 T Sweet Soy Sauce (30 ml) [see recipe below]
¼ teaspoon ground red pepper (1ml)
1 ½ teaspoon lemon juice (7 ml)
1 bay leaf

INSTRUCTIONS
Stir the peanut butter and milk or water together to make a paste. Add in remaining ingredients and let stand several hours to blend flavors. Remove bay leaf before serving with sate ayam/shish kabobs.

From Extending The Table, by Joetta Handrich Schlabach

KECAP MANIS: SWEET SOY SAUCE (ke-CHOP man-NESS)

Makes 2 ¾ cups

Sweet Soy Sauce is the most important sauce in the Indonesian repertoire and is used in a great variety of dishes. Makes a nice addition to white rice.

INGREDIENTS
2¾ cups Chinese dark soy sauce (675 ml)
3 cloves garlic crushed
½ teaspoon star anise pods (2 ml)
1 bay leaf
½ teaspoon grated or finely chopped galangal (laos root) (2 ml)
½ c water (125 ml)
2½ cup sugar (625 ml)

INSTRUCTIONS
1. Mix together the soy sauce, garlic, star anis, bay leaf, galangal, and water. Set aside.

2. Caramelize sugar by heating in a heavy saucepan over low heat. Stir constantly until it is melted to a golden brown syrup.

3. When melted add the reserved soy sauce mixture very slowly, stirring constantly.

4. After all is blended, bring to a boil and stir until sugar has dissolved completely. Cook over low heat 10 minutes.

5. Allow this somewhat thickened syrup to cool, and pour into bottles. Sweet Soy Sauce keeps for several months in the refrigerator.

NOTE
Galangal is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses. Galangal is related to and resembles ginger. While ginger tastes a little like galangal, most cooks who use both rhizomes would never substitute one for the other and expect the same flavor. Asian markets may have this available. For more information, see http://www.thaifoodandtravel.com/ingredients/galanga.html