Our meeting was held at Paige Lawrence's home. The program was presented by Deb Gravelle.
Susan Tochar spoke about the DFW fundraising needs.
We had many wonderful and colorful dishes to adorn the table this month. While I may have missed some recipes, I tried to gather as many as I could. If I missed a dish or didn't post the correct recipe please let me know.
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| Gado Gado (Mix-Mix) |
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| Kare Ayam |
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| Calico Beans - Deb Hamrick |
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| Bakmi Goreng |
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| Walnut Apple Mango Rice Salad |
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| Rendang |
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| Prepared by Paige Lawrence |
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| Sayur Lodeh & Javenese Yellow Rice |
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| Opor Ayam (Lime Chicken) |
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| Vegetable Fritters with Green Chili Sambal |
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| YUM |
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| A beautiful September evening in Paige's back yard |
Gado-Gado
Gado-gado is one of the well-known dishes from Indonesia.
Gado-Gado literally means “mix mix” since gado-gado is the plural word
of gado, so gado-gado means mixes. In Indonesia, gado-gado is not a salad
dish; it is a one dish meal.
Fresh
spinach
Yellow rice (white or brown rice with 1/2 t of turmeric)
Assortment of veggies such as:
Broccoli, steamed
Fresh green beans, steamed
Red and green cabbage, finely shredded
Thin slices of carrot, lightly steamed or raw
Mung bean sprouts
Soft tofu, cubed
Hard-boiled eggs, sliced or chopped
You can vary the veggies and their amounts. Also they can be cooked or
raw
- or some of each. Arrange everything on a platter or on individual
plates
·
Bed of fresh spinach on bottom
·
Yellow rice on the spinach
·
Assortment of veggies on the rice
·
Tofu and hard boiled eggs on the veggies
Dressing:
1 cup creamy peanut butter
1 heaping T grated ginger
1 heaping T minced garlic
3 T brown sugar
1 ½ cups hot water
4 T cider vinegar
2 T soy sauce
1 t salt
Crushed red pepper to taste
Put
everything in a blender and puree
until smooth. If it's too thick, add a little
extra water. Serve at any temperature,
drizzled over gado-gado.
Final toppings:
3 T peanut or canola oil
2 T ginger, thinly sliced
1 cup onion, finely minced
12 med cloves garlic, peeled and thinly sliced
Heat 1 T oil in a small skillet.
Add ginger and sauté over med heat for a minute or so, and then transfer
to a small bowl. Repeat with onion and garlic, sautéing each separately in 1 T
oil (8-10 min for onion; 20 seconds for garlic). Place each in a small bowl.
Place some or all of these toppings on the table with the gado-gado,
so each person can liberally garnish his or her own portion
Optional: shredded, unsweetened
coconut (lightly toasted), crushed red pepper, slices of lemons, limes,
oranges, apples, pineapple.
Chicken
with Indonesian Curry
( Kare Ayam )
Ingredients
- 1 Chicken, cut into small pieces (or you can use chicken wings or thigh)
- 750 ml coconut milk
- 1 stalk of
Lemon Grass (
Sereh/Serai)
- 1 cm fresh
Galangal (
Lengkuas/Laos)
- 2 fresh
Kaffir Lime leafs (
daun Jeruk Purut)
- 1
Salam leaf (you can subtitute with bayleaf)
- Salt to taste or 1 blok chicken seasoning mixture
- 1/2 cup of water
Spice Paste
- 5 Shallots ( 1
medium red onion)
- 3 cloves of Garlic
- 4
Candlenuts (
Kemiri), or 6 Almonds as a substitute
- 2 red Chillies (optional, or you can use paprika powder as a subtitute)
- 1 teaspoon Coriander
- 1 cm fresh Turmeric
- 1 cm Ginger
- 1/3 teaspoon Cumin powder
Directions
1. Grind or blend the spice paste until smooth.
2. Heat
the oil in deep wok, and saute the spice
paste with lemongrass, galangal, and
kaffir lime leaves
until fragrant. Add the chicken.
3. When the chicken turn slightly brown, add 1/2 cup of water. Bring it to
boil
4. Then add the coconut milk
and baste frequently
so that the milk does not curdle and the sauce desolves smoothly.
5. Cook the curry over medium heat for about half hour.
Optional to add Pineapple
Calico
Beans
(vegetarian bean recipe)
Saute 10 mins:
1 pkg Quorn
grounds (vegetarian beef substitute)
3 - 4 T olive oil
1/4 - 1/2 onion chopped
1/2 green pepper chopped
Add:
1 can kidney beans
1 can navy beans
1 can pork & beans
1/2 cup ketchup
1/2 cup brown sugar
2 T apple cider vinegar
2 T mustard
Stir and simmer 25 mins on
very low heat.
Bakmi Goreng (Indonesian Fried Noodles)
1 pkg egg noodles (boil in water for 2 minutes)
5 T vegetable oil
2 T chopped garlic
1 leek stalk, chopped
Cabbage, shredded
Bean sprouts
3 T onion, thickly sliced
1 tomato, diced
1 T red chili paste
4 t soy sauce
4 T Kecap Manis (Sweet Soy Sauce – Substitute: Combine equal parts soy
sauce and either brown sugar or molasses, and simmer until sugar is dissolved)
4 T water
4 scrambled eggs
Salt to taste
dash of white pepper
Fried shallots for garnish
Boil the egg noodles for two minutes. Drain and set aside.
Heat the vegetable oil over a med-high heat until the oil looks like
it is hot and ready. Add garlic and sauté until the garlic is golden brown.
Then add red chili paste, soy sauce, Kecap Manis, water, a dash of white pepper,
and add the rest of the ingredients: noodles, vegetables, and scrambled eggs.
Sauté well until all ingredients are mixed well. Add more water if the
noodles look dry. Noodles should not be looking too dry. Serve hot with fried
shallots as garnish. Ready in 25 minutes
Indonesian Tempeh Salad
What you need:
1 clove garlic, pressed
1-inch piece of ginger, grated
¼ cup rice or apple cider vinegar
¼ cup sesame oil (or olive)
1 tablespoon toasted sesame oil
1 tablespoon miso
pinch black pepper
1 package tempeh, cubed
2 large handfuls of greens (watercress, spinach, mizuna...)
½ cucumber, thinly sliced
sesame seeds, to garnish
What you do:
1. If your tempeh isn't pre-cooked, put the cubes
in the oven at 300-350 degrees for 15 minutes, until browned, while you put
together the salad.
2. Mix together the first 7 ingredients for the dressing, whisking or blending
in a food processor. Season to taste.
3. Place the greens on the plates, top with the tempeh and cucumber, drizzle
the dressing and sprinkle the sesame seeds on top.
Walnut Apple Mango
Rice Salad
Mix 2 cups of cooked rice with 1/3 to ½ cup of each
(chopped):
-Brown sugar toasted walnuts
-Granny Smith or any crisp, firm apples, sprinkled with
lemon juice
-Mango
-Dried cranberries
Add 1-3Tbsp of cinnamon and brown sugar to taste
Rengdang
(Spicy Coconut Beef)
Ingedients
2 Tbs vegetable oil & salt to taste
3Tbs chopped shallots
2 cloves garlic
½ tsp tumeric
12-20 red hot chilies
2 lbs chuck – cut in pieces
4 C coconut milk
1 slice ginger
1 square inch lemon peel
3 bay leaves
3 pieces laos
galingale (Indonesian ginger)
Directions
-Crush shallots, garlic, tumeric & chilies into paste
-stirfry & add beef
-add coconut milk, ginger, lemon, bay leaves, laos galingale
– stirring often, until meat is tender and sauce thickened.
-Serve over rice
Sayur Lodeh (Indonesian Vegetables
in Coconut Curry)
A
variety of vegetables are simmered in a milk coconut milk curry to make this
popular Indonesian side dish. Also popular in Malaysia – Serves 4-6
3 T oil
2-3 cloves garlic, minced
2 t galangal or fresh ginger, minced
1-3 chili peppers, sliced into rounds
1 piece lemongrass, white part of stalk only, minced
1 t coriander, ground
½ t turmeric
2 cups coconut milk
1 potato, peeled and diced
1 carrot, peeled and sliced into rounds
1 cup green beans, trimmed
1 onion, thinly sliced
1 cup Chinese or Napa
cabbage, chopped
2-3 scallions, chopped into 1”pieces
Salt and pepper to taste
Heat the
oil in a large saucepan or wok over medium flame. Add the garlic, galangal or
ginger, chilies, lemongrass, coriander and turmeric and stir fry for 2 to 3
minutes.
Add coconut milk,
potatoes, carrots, green beans and onion and bring to a boil. Reduce heat to
low, cover and simmer until the potatoes are almost cooked through, 10 to 12
minutes.
Remove cover and stir
in the add cabbage, scallions, salt and pepper. Simmer until the cabbage is
just tender, about 3-4 minutes. Adjust seasoning and serve with rice.
Variations
You can substitute other vegetables - add sturdier,
longer-cooking vegetables first and more delicate ones in the second simmering.
Add some cubed tofu or some shrimp with the cabbage and scallions if you like
Javenese Yellow Rice
(Nasi Kuning Komplit)
Rice colored with turmeric and
usually shaped into a cone because often present on festive occasions. The
shape echoes that of the mythical Hindu mountain, Meru,
while yellow is the color of royalty and one of the sacred colors for Balinese
Hindus.
Ingredients
- 3 cups of basmati/jasmine rice
- 5 cm fresh turmeric, peeled and scraped (or you can use turmeric powder as
a substitute)
- 2 cups of thick coconut milk
- 2 cups of water
- 2
Salam leafs (you can use a bay leaf as a substitute)
- 2
kaffir lime leaves
- 1
Lemon grass, bruised (or 2
tablespoon
of lemon grass powder)
- 1 teaspoons salt
Directions
1. Wash and
drain the rice in a sieve or colander
2. Put the fresh turmeric in a blender with 1/4 cup
water
and process until fine. Strain through a sieve, pushing to extact all the
juice. Measure 2
tablespoons and discard the rest. If
fresh turmeric is not available, mix 2 teaspoons turmeric powder with 2
tablespoons of water.
3. Put rice, turmeric water and all other ingredients in a heavy saucepan.
Cover and bring to the boil over moderate heat. Stir, lower heat to the minimum
and cook until the rice is done.
4. Remove all the leaves before serving. Serve with different kind of
side dishes such as fried chicken
kering tempe, perkedel (potato croquettes), and
acar kuning.
Helpful hints : If the rice seems to be too dry before the
grains are soft and swollen, sprinkle with a little more water and continue
cooking.
If you have a rice cooker, you can do it easier:
1. Wash and drain the rice in a sieve or colander
2. Put the fresh turmeric in a blender with 1/4 cup water and process until
fine. Strain through a sieve, pushing to extract all the juice. Measure 2
tablespoons and discard the rest. If fresh turmeric is not available, mix 2
teaspoons turmeric powder with 2 tablespoons of water.
3. Put rice, turmeric water and all other
ingredients in a rice cooker. Cover and let it cooked. Stir a bit while cooking,
then cover and continue cooking. Usually after 20 minutes, the rice is ready.
Opor Ayam – Indonesian Lime Chicken
2 Cornish hen (weight more or
less 1½ pounds each), clean-quartered, place in a medium pot
3 shallots, chopped
5 cloves garlic, chopped
1 tbs heaped coriander seeds,
grind in a coffee grinder
4 - 8
Kaffir lime leaves, I used 8 - 10 just because I love the fragrant and I
have this trees grow in my backyard. For some of you, it might be
challenging to find this leaves, plus it is probably expensive too, so using
just 1-2 leaves will still make your dish smell delicious.
1 -2 Lemongrass, bruised and make
a knot
2 slices fresh galanga roots,
bruised
1 tsp fish sauce
salt and white pepper, to taste
½ cup coconut milk
½ - ¾ cup water, depending how
thick you want your broth is
2 tomatoes, quartered
cilantro, for garnish~optional
- Place the chicken pieces in the pot, place the
pot on the stove over medium heat, pour ½ cup of water over the
chicken. Meanwhile make the paste.
- To make the paste: place chopped shallots,
garlic, coriander and ¼ cup water in a food processor and process to a
paste. Transfer to a skillet, and cook over medium heat until
all of the water evaporate, add 1 tbs canola oil, fry until fragrant about
5 minutes. Transfer this paste into the pot, add the rest of the
ingredients. Stir, cover and cook for 35 to 45 minutes. Add the coconut
milk, and the tomato, turn the heat low (do not cover), cook another
5 minutes. Add cilantro before serving if desire. Serve with
plain steam rice.
Indonesian vegetable fritters (crepes)
Ingredients
1 cup (150g) plain flour
1 cup (80g) bean sprouts
2 celery stalks with leaves, ends trimmed, finely chopped
3 green onions, finely sliced on the diagonal, plus extra to serve
3 cabbage leaves, finely sliced into 2cm-long strips
2 shallots, finely chopped
1 small potato, peeled, cut into
fine matchsticks
1 garlic clove, finely chopped
½ cup (125ml) rice bran oil (any oil will work)
chili sauce, to serve
Preparation
Sift flour and 2 teaspoons salt
into a large bowl. Add 1½ cups water and stir until smooth. Add all vegetables,
garlic and pepper to taste. Stir to combine.
Heat oil in a frying pan or wok on medium-high until a cube of bread sizzles on
contact. Cook 2 tablespoons of batter per fritter, in batches, for 2 minutes
each side, until golden.
Drain on paper towel. Scatter with extra onion and serve with chili sauce.
Green Chili Sambal
Ingredients
-250g green chilies, roughly cut
-3 Tbs olive or vegetable oil
-2 shallots
-1 clove of garlic
-1 green tomato
-salt & sugar to taste
-1/2 tsp lime juice
-1 fresh kaffir line leaf
Directions
-Bring to steam green chilies,
shallots, garlic and tomato for 5 minutes. Then grind or blend roughly.
-Heat up the pan with olive oil,
and sauté the mixture until fragrant. Add sugar, salt, lime juice and kaffir
leaf. Continue cooking for a couple of minutes. Serve hot.
