Tag Archives: Indonesian food

Acar Campur

02 Wednesday Sep 2020

Posted by in Food for One, Vegan, Vegetable Dishes

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This is an Indonesian cooked vegetable salad with a slightly sweet and sour dressing, which can be eaten hot or cold although I prefer it cool as the flavours are more pronounced.

When I cooked this I was at the end of the week with little in the fridge, but the three things I had were exactly what go in this dish, with the addition of some sweetcorn which I thought would fit for this.

For one serving

For the paste

1/2 sweet onion – roughly chopped

1 large clove garlic

15 grams nuts – ideally candlenuts but otherwise macadamias or hazelnuts

1 small green chilli

1/2 teaspoon ground turmeric

1/2 teaspoon smooth mustard

1 teaspoon agave syrup / honey

1 tablespoon rice vinegar

1 tablespoon peanut oil

1 tablespoon Nam Pla fish sauce

100 ml water

Put all the above ingredients in a food processor and blend to a paste.

65 grams french or runner beans – cut into bite sized lengths

1 carrot – peeled and cut into julienne

few sprigs of broccoli or cauliflower

Fresh corn kernels from 1/2 a cob of corn – just slice them off – optional

Put the paste into a small saucepan and bring to a simmer, stirring regularly. Simmer for about 5 minutes.

Put the beans into the sauce adding a little extra water if needed so that they are covered. Simmer for a couple of minutes.

Add the carrots and corn and bring back to a simmer, again adding water as needed. Cook for about another 3 minutes.

Now add the cauliflower or broccoli and simmer for a couple more minutes until the broccoli is just cooked but still has bite.

Either eat as it it or leave to cool before serving.

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Satay Sauce, my version

17 Friday Jul 2020

Posted by in Sauces, Vegan

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I have been trying various recipes for Satay Sauce and am now at my definitive version I believe, my friends can’t stop eating it when I serve it, which is always a good sign that you have the recipe right!

2 cloves of garlic – roughly chopped

2 x 2 x 4 cm piece of ginger – roughly chopped

fresh green chillis – this sauce wants to be pretty picante, so you are going to have to use your judgement on this. I’ve got some fiercely hot Padrón peppers in the garden, so I used a whole one of these, probably the equivalent to 3-4 birds eye chillis

50 ml  coconut milk

50 ml ketjap manis – Indonesian sauce

50 ml water

juice of one medium or 2 small limes

150 ml unsweetened peanut butter – give it a good stir to blend in the dense paste at the bottom of the jar before measuring.

Put the garlic, ginger and chilli into a small food processor and blitz to cut up.

Add the coconut milk, ketjap manis, water and lime juice. Blitz again to obtain a smooth purée.

Add the peanut butter and blitz yet again until you have a smooth thick purée.

Serve with Gado Gado Salad, recipe to follow in next post, or anything else you fancy!

Sajur Lemeng

16 Saturday May 2020

Posted by in Fish, Main Courses, Vegan

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This Indonesian vegetable curry is adapted from one of my old cookery books, South East Asian Food, written by the Australian academic Rosemary Brissenden who fell in love with Indonesia and its cuisine as a student in the 1960’s.

I made this as a vegan curry which was delicious, the original recipe was with prawns and prawn paste so I will give amounts of those for making the non vegan version.

For 2

about 250 grams in total of various vegetables. You can choose between red and green peppers, green beans, aubergine, bean sprouts and the following that I used on this occasion –

asparagus

leeks – cut into thin strips

courgette – Cut into bite sized chunks

mange toute peas

small green peppers

mizuna and Pak Choi

1 red fresh chilli – chopped

2 cm square, more or less, fresh ginger or better still galangal – chopped

2 garlic cloves – cut in half

1 small sweet onion – roughly chopped

5 macadamia nuts / 10 hazelnuts

1 teaspoon / 5 ml ground coriander

1/2 teaspoon shrimp paste – if making a vegan curry omit this

1 tablespoon / 15 ml coconut oil

400 coconut milk

First make a curry paste. In a small food processor whizz together the chilli, ginger, garlic, onion, nuts, shrimp paste and coriander together with the coconut oil.

Gently fry the curry paste in a large wok for 5 – 10 minutes until it is cooked.

Add the coconut milk and heat to a simmer.

Add the vegetables that need the longest cooking first, then after a few minutes the more tender vegetables and the prawns if using. Simmer until the vegetables are just done with some bite remaining and the prawns cooked through.

Serve with jasmine rice or sesame sprinkled rice noodles.


Urap – Vegetable Salad & Coconut Dressing

13 Friday Mar 2020

Posted by in Main Courses, Starters, Vegan, Vegetable Dishes

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This Indonesian salad, as with the tofu fritters in the previous post, is from Sri Owen. As with most salads, you can vary the ingredients depending on what you have available that fits with the style of the salad.

I have used –

cucumber – peeled and cut into long wedges

red peppers – cut into long strips

red cabbage – finely shredded and blanched in boiling water for 1 minute

edename beans – I’d got cooked frozen ones that I defrosted

cooked mung beans

Other options are –

radishes

carrots – cut into fine julienne

beansprouts

french beans – lightly cooked

chinese cabbage – shredded and blanched

broccoli florets – blanched

For the dressing –

2 tablespoons very finely chopped fresh coconut

2 tablespoons thick coconut milk

1/2 teaspoon finely chopped fresh red chilli

1/2 tablespoon finely chopped fresh mint

1/2 tablespoon finely chopped fresh basil

juice of 1/2 a lime

1/4 tablespoon brown sugar

salt to taste

Mix all the dressing ingredients together and then add them to the salad and mix well.

Tofu & Beansprout Fritters

13 Friday Mar 2020

Posted by in Main Courses, Snacks and Tapas, Starters, Vegan, Vegetable Dishes

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I have been doing my kitchen spring clean and as part of this culling my, rather large, collection of cookery books. As I have been doing this I’ve found some forgotten favourites hiding amongst the other tomes, so I thought I would go through them and share with you some old favourites and new discoveries from each one. This recipe and the next one are adaptations from Sri Owens excellent book, Indonesian Regional Food & Cookery.

For 2 portions

200 grams firm or silken tofu – drained

2 spring onions – finely chopped

1 clove of garlic – finely chopped

peanut oil

1 teaspoon finely chopped fresh ginger or galangal

1/4 teaspoon ground coriander

1 tablespoon of finely chopped fresh coriander

2 tablespoons bean sprouts – either the regular sort you can buy or, my current favourite, fenugreek sprouts, or alfalfa are good

1/2 teaspoon of finely chopped red chilli

Pinch of salt

2 tablespoons rice flour ( if you haven’t got this then regular wheat flour or chickpea flour)

1/2 lightly beaten egg

Gently fry the onion, garlic and ginger in a couple of tablespoons of the oil until the onions are translucent.

Put the tofu in a bowl and mash it well. Drain the onions from the oil in the pan, reserving the oil, and add to the tofu. Mix in.

Add the rest of the ingredients and mix well.

Form into 4 round patties and fry On a medium heat in peanut oil until crisp and light brown.

Drain and serve with a chilli vinegar to dip into.