GADO-GADO RECIPE

To make delicious gado-gado, you must prepare:

1 c. red potatoes (about 2 medium potatoes)
1 c. fresh green beans, ends trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 11/2carrots), peeled and thinly sliced
1 c. cucumber (about 1 medium cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled*
deep-fried shallots for garnish**
peanut sauce (recipe on page 37)

How to make gado-gado:

1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to handle, slice the potatoes.

2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.

3. One vegetable at a time, repeat this procedure to blanch the cabbage,bean sprouts, and carrots.

4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and cucumbers however you like on a large platter and set aside.

Ikan Kecap

1 lb. mackerel, cod, or haddock
fillets
1 tsp. salt
2 tbsp. flour
3 tbsp. peanut oil
1/4 tsp. shrimp paste
2 tbsp. water
1 medium onion, coarsely chopped
1 large clove garlic, minced
1 1/4 inch-long piece fresh ginger,
peeled and finely chopped
1 red chili, seeded and chopped*
3 tbsp. lemon juice
1 tbsp. brown sugar
2 to 4 tbsp. soy sauce
4 large lettuce leaves
1. Wash fish under cold water and pat dry with paper towels. Cut fillets
2. In a shallow bowl or pie plate, use a fork to mix salt and flour. One by
one, roll fish fillets in the flour and set on a clean plate.
3. Heat 2 tbsp. of the peanut oil in a skillet and fry fish for 3 to 4 minutes
per side. Place on a plate, cover with foil to keep warm, and set aside.
4. In a small bowl, mix together shrimp paste and 2 tbsp. water.
5. Clean and dry the skillet Before heating the remaining 1 tbsp.peanut oil. Add onion, garlic,ginger, and chili pepper and stir-fry for about 5 minutes.
6. Add shrimp paste to the onion mixture and cook for 2 minutes.Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
7. Arrange lettuce leaves on four plates and place fish on top. Pour the sauce
over the fish and serve.

VEGETABLES SOUR SOUPS

1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
0.5 tsp. salt
5 c. low-fat chicken or vegetable broth
0.5c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
0.5c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in asmall bowl with warm water. Letsoak for 15 mnts.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth,salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

Indonesian Ice Drink/Es Campur

1 package gelatin dessert, any flavor
5 ice cubes per person
1 14-oz. can pineapple chunks, cut
into small cubes
3 tbsp. canned corn, drained and
washed
3 tbsp. canned kidney beans, drained
and washed
1 14-oz. can coconut segments, cut
into small pieces*
1 14-oz. can mandarin orange
segments, drained, washed, and
cut into small pieces
1 mango, cut into small pieces*
grenadine, snow cone syrup, or
cherry-flavored Italian soda syrup
1 14-oz. can reduced-fat sweetened
condensed milk
1. Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes.
2. Grind ice cubes in a blender until well crushed and divide ice evenly
into three to six glasses, depending on how many servings you want.
3. Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapple
pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments,and 1 tbsp. mango pieces.
4. Top each glass with ø cup grenadine or syrup and ø cup sweetened condensed milk. Stir.
Serve with a straw and spoon.
*Look for cans of coconut segments in
This beverage is a favorite in Indonesia and is often sold by street vendors at festivals.
Preparation time: 30 minutes
Cooling time: 3 hours to cool gelatin
Serves 3 to 6 people

Curried Java Soup/Sayur Kare

Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.
1 lb. beef stew meat, cut into
bite-sized pieces*
4 c. water
3 beef or chicken bouillon cubes
2 tbsp. butter**
4 scallions, chopped
2 cloves garlic, minced
1 red chili pepper, minced
1 tbsp. ground dried ginger
1 tsp. turmeric
1 tbsp. ground coriander
1/2 tsp. ground cumin
1 tsp. shrimp paste
1 stalk lemongrass
1 salam leaf
1 c. diced fresh or frozen green
beans
5 small red potatoes, peeled and
chopped
1 c. reduced-fat coconut milk
¥ tsp. sugar
1. In a Dutch oven, combine beef, water,and bouillon cubes and bring to a boil.
Reduce heat and simmer for 1 hour.
2. While meat is cooking, heat butterin a wok or skillet over mediumhigh
heat. Add scallions, garlic, chilipepper, ginger, turmeric, coriander,
cumin, and shrimp paste and cook for 5 minutes.
3. Add lemongrass and salam leaf and cook for 2 more minutes.
4. Add spice mixture to the beef stock and simmer for 5 minutes.
5. Stir in green beans and potatoes.Cover and cook for 10 minutes.
6. Add coconut milk and sugar. Cook uncovered for 5 minutes, or until
the vegetables are tender. Serve hot.

Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Serves 6
*Other meats may be used in place of the beef if you prefer.
To make this a vegetarian dish, substitute fried tofu cubes for
the beef and vegetable bouillon cubes in place of beef or
chicken bouillon. Add the tofu cubes at the very end and allow
to cook for 10 minutes, or until the tofu is heated through.
**To reduce the saturated fat in this recipe, use canola oil or
peanut oil in place of the butter.
67

Nasi Kuning (Yellow Rice)

4 tbsp. canola oil
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconut
milk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and
chopped
1 medium cucumber, peeled and
sliced thickly
1 tomato, cut into wedges
deep-fried shallots (see tip on p. 41)
10 fried shrimp crackers*

1. In a Dutch oven, heat oil over medium heat. Add garlic, onions,and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish
with chili pepper, cucumber,tomato, fried shallots, and shrimp crackers.

Its aFestive Rice.The turmeric in this recipe tints the rice a fun, bright yellow hue.
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4 to 6

OPOR AYAM

1 16-oz. package whole, boneless
chicken breasts, rinsed, patted dry,
and cut into 1 x 2-inch pieces*
1/4 tsp. salt
1 shallot, chopped
4 cloves garlic, minced
4 candlenuts or macadamia nuts, or
8 almonds
1 tsp. ground coriander
3 tbsp. canola oil
1 inch-long piece ginger, peeled and
minced
2 stalks lemongrass, bruised
1 tsp. lime zest
2 salam leaves
1 tsp. sugar
1 14-oz. can reduced-fat coconut
milk
1 tsp. salt
2 cups cooked Thai fragrant rice
(see recipe p. 44)
1. Preheat oven to 375°F. Season chicken pieces with about 1/4 tsp.salt, place in an oiled roasting pan,and bake for 25 to 30 minutes.
2. While the chicken bakes, use a mortar and pestle, blender, or food processor to grind shallot, garlic,nuts, and coriander to a fine paste.
3. Heat canola oil in a wok or skillet over medium-high heat and stir-fry the paste for about 3 minutes. Do not allow it to brown.
4. Remove chicken from oven. Add the chicken pieces, ginger, lemongrass,
lime zest, salam leaves, sugar, coconut milk, and salt to wok. Stir well to coat chicken evenly with sauce.
5. Bring chicken mixture to a boil,then reduce the heat. Simmer uncovered for 30 to 40 minutes, or until sauce is thick. Stir every 5 to 10 minutes.
6. Before serving, remove lemongrass stalks. Serve chicken over rice.

Stir-Fried Noodles with Shrimp/Bakmi Goreng

5 c. water
1 lb. egg noodles
3 tbsp. peanut oil
1/5 c. onion (about ¥ medium
onion), thinly sliced
2 cloves garlic, minced
1 lb. peeled, deveined shrimp*
2 tbsp. soy sauce
1/4 c. celery leaves and small stems,
chopped into ¥-inch pieces
3 scallions, chopped
3 c. bok choy, chopped
1 tsp. salt
1/4 tsp. pepper
1. In a large saucepan, bring water to a boil. Add noodles and cook for 3 minutes, stirring often.
2. Drain noodles and immediately rinse with cold water. Combine noodles with 1 tbsp. peanut oil and set aside.
3. In a mortar and pestle, blender, or food processor, combine 2 tbsp.
onion and the garlic to make a paste.
4. Heat the remaining 2 tbsp. oil in a wok or skillet and add the rest of
the onion. Add shrimp and stir-fry for 2 minutes.
5. Add soy sauce, celery, scallions, bok choy, salt, and pepper and fry for
another 2 minutes.
6. Add noodles to the mixture. Stir-fry for 2 more minutes, until all of the
ingredients are combined and heated. Serve hot or at room temperature.

Tomato, Cucumber, and Onion Salad/ACAR

1 cucumber, washed well
1 tomato, skin and seeds removed,diced*
1 small onion, cut into thin slices
3 tbsp. rice wine vinegar or white wine vinegar
2 tsp. sugar
1 red chili pepper, seeded and
chopped**
pinch of salt
1. With a vegetable peeler, remove strips of skin from cucumber lengthwise, leaving some of the skin intact to add color to the salad. Cut the ends from the cucumber and
discard. Cut cucumber into thin slices.
2. Arrange cucumber, diced tomato,and sliced onion in rows in a large,shallow bowl, and set aside.
3. In a small bowl, combine vinegar,sugar, chili pepper, and a pinch of salt. Pour the mixture over the vegetables.
4. Cover and chill until ready to serve.

RUJAK

1 chayote, peeled
1 Granny Smith apple, cored
2 cucumbers, peeled and cut in half
lengthwise with seeds removed*
1 mango**
1 orange, peeled and divided into
sections
1/4 tsp. crushed red pepper
1/2 tsp. shrimp paste
3 tbsp. brown sugar
1/4 tsp. salt
1 tsp. tamarind, dissolved in 1 tbsp.
warm water
1 14-oz. can diced pineapple,
drained
1. Coarsely chop chayote, apple,cucumbers, mango, and orange sections.
2. In a large bowl, combine crushed red pepper, shrimp paste, brown sugar, salt, and tamarind to make a paste.
3. Add chayote, apple, cucumber,mango, orange, and pineapple to the bowl, and stir well to combine.
Serve at room temperature.
Spicy Fruit Salad/
Preparation time: 25 minutes
Serves 6

SATE

2 tsp. ground coriander
1/4tsp. ground cumin
2 cloves garlic, minced
1 tsp. salt
1 tbsp. brown sugar
1 tsp. tamarind, dissolved in 1 tbsp.
warm water
1 lb. sirloin steak, cut into 1-inch
cubes
2 tbsp. soy sauce
1 tbsp. water
1 tbsp. peanut oil
bamboo skewers*
1. With a mortar and pestle, food processor, or blender, combine coriander, cumin, garlic, salt,brown sugar, and tamarind.
2. Place steak cubes in a medium bowl and add the spice mixture. Use your
fingers to rub the spices into the meat. Set meat in the refrigerator
and marinate for 1 hour.
3. In a wide, shallow dish, mix soy sauce, water, and peanut oil.
4. Place four pieces of marinated meat on each skewer and dip the meat
into the soy sauce mixture.
5. Broil meat over a charcoal fire or under the broiler of the oven. Cook
for 3 minutes on each side. Serve with peanut sauce (recipe on following page).

This recipe is for beef sate, but you can easily substitute chicken.Typically, the meat

Peanut Sauce:
1 tbsp. peanut oil
1 clove garlic, minced
1 c. water
1 tsp. crushed red pepper
2 tsp. tamarind, dissolved in 2 tbsp.
warm water
1/2 tsp. salt
2 tbsp. sugar
1/4 tsp. shrimp paste
1 c. creamy, natural peanut butter
(available at most food co-ops)
1. Heat oil in a frying pan over medium-high heat. Add garlic and cook for 1 minute.
2. Add water, crushed red pepper,tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
3. Add peanut butter and stir until combined. Simmer for 5 minutes,stirring often and adding a tablespoon of water if the mixture becomes too thick.
4. Serve warm or hot with sate.

Preparation time: 15 minutes