Archive for July, 2007
Tuesday, July 31st, 2007
Sambal And at last, the food that gives Indonesian cuisine its spark. There are sambals of all sorts to accompany different kinds of dishes. Some are used as an ingredient in dishes like sambal goreng ikan (fish fried in sambal). The heat can come from fresh red chillies for from ...
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Tuesday, July 31st, 2007
Semur Daging (Slices Of Beef In Soya Sauce)
Serves 3 or 4, more for a rijstaffel On my first night in Jakarta, my hostess prepared semur. No doubt she felt it would be easy on my wimpy western palate, but I found its sweetness strange and exotic. Of course a palate ...
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Tuesday, July 31st, 2007
Kari Ikan (Fish Curry) Serves 4 people, more for a rijsttafel No sampling of Indonesian dishes would be complete without seafood or a curry. Syamsul and Beverley Bachri, owners ofBachri's in Pittsburgh, Pennsylvania provide us with the perfect marriage, a fish curry, and a simple one at that.
1 Tb. oil ...
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Tuesday, July 31st, 2007
Tamarind Juice
Tamarind juice is made from block tamarind concentrate sold in Asian stores, some supermarkets and by mail order. To make tamarind juice, break off a piece of the block and soak in warm water for 10 to 15 minutes. Squeeze and loosen the remainder of the flesh from the ...
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Tuesday, July 31st, 2007
Satay Sauce
8 Tb. crunchy peanut butter 1 1/2 cups water 3 tsp. garlic salt 3 tsp. dark brown sugar Tamarind juice to tasteCoconut milk (see ingredients list) or additional water Put peanut butter and water in a saucepan and stir over gentle heat until mixed. Remove from heat and add ...
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