Indonesian Style Vegetables Recipes

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)

Steps:

• Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
• Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
• Cover and keep warm.
• Bring a saucepan of water to the boil.
• Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
• Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
• Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
• Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
• Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
• Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
• Place vegetables and tempeh on serving plate, top with egg.
• Pour sauce into serving bowl.
• Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

NASI GORENG (INDONESIAN FRIED RICE)

Steps:

• Heat oil in a large skillet or wok over high heat.
• Add chilli and garlic, stir for 10 seconds.
• Add onion, cook for 1 minute.
• Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
• Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
• Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).

ACAR - INDONESIAN PICKLE

Steps:

• Prep the vegetables: Scrub/peel the cucumber, remove the seeds, and cut it into small cubes. Peel carrot and shallot and cut them into small cubes. Chop red chilies. Please make sure that the cucumber, carrot, and shallot are all about the same size. You should get about 3 cups of vegetables.
• Salt the vegetables: Sprinkle chopped vegetables with about a teaspoon of salt in a mixing bowl and set aside for 10 minutes. Salting reduces the water content from the vegetables and makes the pickle crispier. Salt chilies separately if you don't want a spicy pickle. Wash the vegetables under running water and strain with a colander. Set aside.
• Pickle the vegetables: Boil water, sugar, salt, and vinegar in a pot until sugar dissolves. Turn off the heat and add all the vegetables into the pot. After 10 minutes of resting period, transfer the pickle to clean glass jars. You should be able to fill four 8-ounce glass jars.
• Storing and serving the pickle: Let the pickle cool slightly before storing it in the fridge. It is best to rest the pickle for at least one day to develop the flavor before serving. An unopened jar should stay fresh for up to two months. Once open, please consume the pickle within one week.

20 AUTHENTIC INDONESIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Indonesian dish in 30 minutes or less!

INDONESIAN-STYLE VEGETABLES

Steps:

• In a large skillet, heat oil over high heat. If using dried shrimp, soak them in hot water to cover. When oil is hot, toss in string beans and carrots. Cook, shaking pan occasionally, for a minute, then add eggplant, chili, garlic and ginger. Cook and shake until ingredients begin to brown. If using meat, crumble it and add to skillet. Cook, stirring occasionally, until meat begins to lose its color. Stir in soaked shrimp and their liquid. Lower heat to medium.
• Add tomato and about half the coconut milk. Cook, stirring occasionally, until coconut milk is just about evaporated, then add a little more. Meanwhile, place dried coconut in a dry skillet over medium heat, tossing until lightly browned, about 5 minutes.
• Whenever mixture threatens to dry out, add a little more coconut milk, until carrots are tender, coconut milk is used up and mixture is moist but not soupy. Stir in toasted coconut, then add salt to taste. Stir in basil and serve.

INDONESIAN CURRIED VEGETABLES

Steps:

• Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
• Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
• Add the pepper, cabbage, carrots and onions.
• Raise the heat to medium-high and stir occasionally.
• Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
• Raise the heat to high, cover and bring to a boil.
• Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
• Reduce heat to low and stir in the peanut butter, blend well.
• Serve over the brown rice.