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Home of Lei & Bill's Recipes

We both just *luv* Indonesian and other Asian foods. So naturally we had to share some of our favorites with you. Yes, I know there are more than 2 here, but it's our web page *grin*. Enjoy!

                     *  Exported from  MasterCook  *

                                Sate Ayam

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            boned and skinned chicken breast halves -- cubed
   2      Med           Onion -- peeled & quartered
   1      inch          fresh ginger -- peeled and chopped
   2      tbsp          lemon juice
   4      tbsp          ketjap manis
   2      tbsp          sesame oil
   2      tbsp          sugar
          to taste      tabasco sauce & cayenne or chili oil
   2      tbsp          coconut milk

Put all ingredients except chicken in blender or food processor.  Blend until smooth. Pour over prepared chicken pieces and marinate in refrigerate for several hours. Place chicken on soaked bamboo skewers and broil or grill approximately 20 minutes, turning once.

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NOTES : Skewers should be soaked for at least 30 minutes to prevent burning.

                    *  Exported from  MasterCook  *
                   Nasi Goreng (Indonesian Fried Rice)

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Basmati rice -- boiled and drained
   2      tbsp          vegetable oil
   3      ea            eggs
   1      med           onion -- diced
   2                    green chiles -- diced
   1      clove         garlic -- diced
   1      med           leek -- finely sliced
   1      tsp           coriander
   1      tsp           cumin
     1/2  c             chicken -- sliced crosswise
     1/4  c             shrimp
   3      tbsp          ketjap manis

Set cooked rice aside. Beat eggs and make into omelette; slice into strips and set aside. Heat oil in wok; add onion, leek, garlic and chilie's. Fry until onion is soft. Add coriander and cumin; stir. Add sliced chicken and shrimp to mixture and stir-fry until well mixed and chicken is done. Add rice, ketjap manis and omelet strips and cook a further 5 minutes. Serve hot. Delicious with hot peanut sauce.

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NOTES : Ketjap Manis is Indonesian Sweet Soya Sauce and quite distinctive in taste. Chicken should be thinly sliced. Eggbeaters may be substituted for fresh eggs to lower cholesterol in this recipe.

                    *  Exported from  MasterCook  *

                Bami Goreng (Indonesian Fried Egg Noodles)

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg           Chinese egg noodles -- boiled and drained
     1/4  lb            pork filet -- diced
     1/2  c             small shrimp
   1      med           onion -- diced
   2      cloves        garlic -- crushed
   1                    carrot -- finely sliced
   1      sm            leek -- finely sliced
   2      tsp           sambal oelek
   1      tsp           trassi
   3      tbsp          ketjap manis
   3      tbsp          oil
          to taste      salt and pepper

Set cooked noodles aside. Heat wok; add oil. Stir-fry onion and garlic for one minute. Add meat and shrimp, trassi (if not available, omit), and sambal oelek; fry for further 3 minutes. Add carrot and leek and fry for 4 more minutes. Add noodles and ketjap manis. Use salt and pepper as needed (none is good) and stir-fry for 4 minutes more. Serve hot. Delicious with hot peanut sauce.

                    *  Exported from  MasterCook  *

                               Peanut Sauce

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      sm            onion -- diced
   3      tbsp          peanut butter
   3      tbsp          brown sugar
   2      tbsp          ketjap manis
   1      tsp           coriander
   1      tsp           cumin
   1      tsp           lemon grass
   1      tbsp          lemon juice
   1      tbsp          oil
   1      tsp           sambal oelek
                        Coconut milk

Saute onion in oil in small saucepan. Add all other ingredients except coconut milk. Slowly heat on low flame adding coconut milk as required to make into a smooth sauce.

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NOTES : If lemon grass is not available, one extra tbsp of lemon juice may be added instead. Ketjap manis is Indonesian Sweet Soya Sauce and has a distinctive taste. Sambal oelek is Indonesian red chile.

                     *  Exported from  MasterCook  *

                     Bulgogi (Marinated Grilled Beef)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            beef -- thinly sliced
   1      med           onion
                        Sauce
   5      tbsp          soy sauce
   2 1/2  tbsp          sugar
   4      tbsp          chopped green onions
   2      tbsp          minced garlic
   2      tbsp          sesame seeds
   2      tbsp          sesame oil
     1/2  tsp           black pepper
   1                    kiwi fruit -- minced, optional

Slice onion. Mix all sauce ingredients in a large bowl. Mix in beef and onion. Let stand 1-2 hours in refrigerator to marinate. Adjust sweetness and saltiness with more or less sugar and soy sauce. The best taste is achieved when it is grilled on a charcoal. Put foil on grill grates, punch tiny holes all over wrapped mesh area, and grill.
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Lei's note: We use London Broil for this, slicing about 1/2" thick, and marinating for about 6 hours or even overnight in refrigerator....yummy!  Also, we have noticed that this becomes tender if you cook it a little longer than normal....in other words.....not rare, but medium-well.  Slices easily and tastes yummy on the palate.
 
 


 

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