Brookvale Public School
......
Indonesian

Semur

Country of Origin : Indonesia
Given by : Mona (Year 4) - 2000

 Ingredients

* B. putih (garlic)
* Merica (pepper)
* Pala (nutmeg)
* Salam (bay leaves)
* Garam (salt)
* Galanga
* Red onion
* Shallots
* Cinnamon
* Tomato
* Mihun -clear noodles
* Cengkah (cloves)
* Potatoes
* Beef chopped
* Cup of water

Utensils

Wok or large fry pan.

 Method

 Boil beef, bay leaves, galanga and salt.
 When beef is soft enough - drain water.
 Cut beef into pieces and fry them.
 Fry onion, shallots, garlic, pepper, nutmeg, and some water, soy sauce, salt, galanga, bay leaves.
 When boiled, put pieces of beef, cinnamon tomato, potato.
 When potato soft enough put clear noodles.
 When soft ready to serve.


Gado Gado
(Vegetables with Peanut Sauce)

Country of Origin : Indonesia
Given by : Laulea (6T) - 2003

Ingredients

* 250 g of fresh bean sprouts
* 500 g of green beans
* 3 carrots
* 1/2 small cabbage
* 1 green cucumber
* Small bunch watercress
* 3 hard boiled eggs
* Peanut sauce

Utensils

3 large bowls

Method

Peel potatoes and cut them in slices.
Wash the bean sprouts.
Pour boiling water over bean sprouts, then rinse under cold tap. Drain. String beans and cut in diagonal slices or bite size lengths.
Cook in lightly salted water until just tender. Beans should still be crisps to bite.
Cut carrots into thin strips, cook until tender.
Slice cabbage, blanch in boiling salted water for a minute or two, drain.
Score cucumber skin with fork and cut into very thin slices.
Wash watercress and break into sprigs, discarding tough stalks.
Chill until crisp.

Serving

Put watercress on a plate, arrange vegetables on top.
Surround with slices of cucumber & wedges of hard boiled eggs.
Serve cold with peanut sauce, serves 8.

Gulai Ikan
(Fish in Coconut Milk and Spices)

Country of Origin : Indonesian
Given by : Norman (6T) - 2003

Ingredients

* 1+1/2lb firm dark fish steaks (tuna, mackerel, kingfish)
* Salt to taste
* Juice of half a lemon
* 2 onions, finely chopped
* 3 cloves garlic, crushed
* 2 teaspoons finely grated fresh ginger
* 1 teaspoon ground turmeric
* 1/2 teaspoon sambal ulek or chilli powder
* 1 stalk lemon grass or 2 strips lemon rind
* 1 teaspoon salt
* 1+1/2 cups thin coconut milk
* 2 tablespoons chopped fresh basil
* 1/4 cup of tamarind liquid
* 1 cup thick coconut milk

Utensils

Measuring cup, knifes, bowls & saucepan.

Method

Wash fish, rub with a little salt and lemon juice and set aside.
Combine onions, garlic, ginger, turmeric, trasi, sambal ulek, lemon grass and salt in a saucepan with thin coconut milk.
Bring to simmering point and simmer uncovered until are soft & liquid thickens.
Add fish, basil & tamarind liquid and simmer until fish is cooked.
Stir in the thick coconut milk and heat through (do not boil) stirring so that coconut milk does not curdle.

* Serve with white rice, vegetables and sambals.

Nasi Uduk
(Rice Cooked in Coconut Milk with Spices)

Country of Origin : lndonesia
Given by : Heavila (6T) - 2003

Ingredients

* 500g long grain rice
* 4+1/2 cups coconut milk
* 2+1/2 teaspoons salt
* 2 cloves garlic, chopped
* 1 finely chopped onion
* 1 teaspoon ground turmeric
* 1 teaspoon cummin
* 2 teaspoons ground coriander
* 1/2 teaspoon dried shrimp paste
* 1/4 teaspoon kencur powder
* 1 teaspoon finely chopped lemon rind

Utensils

Saucepan

Method

If rice needs washing, wash and drain well.
Put all ingredients except rice into a saucepan with a well-fitting lid, bring slowly to boil, uncovered, stirring frequently.
Add the rice, stir and bring back to the boil.
Turn heat to low, cover pan tightly and steam for 20 minutes.
Uncover, fork rice lightly from around sides of pan, mixing in any coconut milk that has not been absorbed.
Replace lid and steam for 5 minutes longer.
 
* Serves 6

Sambal Buncis

Country of Origin : Indonesia
Given By : Siobahn (6T) - 2003

Ingredients

* 250g ( 8 oz ) fresh green beans
* 1 tablespoon peanut oil
* 1/2 teaspoon instant minced garlic
* 1/2 teaspoon sambal ulek
* 1/2 teaspoon salt to taste
* 1 small onion, finely sliced.

Utensils

Wok or frying pan, spoon

Method

String beans and cut in very fine slices.
Heat oil in a wok or frying pan and toss beans on high for 2 minutes
Add garlic and fry for 1 more minute.
Add sambal ulek and salt and fry for 1 minute longer.
Beans should be tender but still crisp.
Remove from heat, mix in the onion slices and serve as an accompaniment or 'side' dish to a rice and curry meal.

* Serves 6.
Sate Babi

Country of Origin : Indonesia
Given by : Kylie (6T) - 2003

Ingredients

* 1kg pork fillet or boned pork loin
* 1 medium onion, roughly chopped
* 1 clove garlic
* 1 teaspoon chopped fresh ginger
* 3 tablespoons tamarind liquid or lemon juice
* 2 tablespoon dark soy sauce
* 1 tablespoon sambal ulek or 2 fresh red chillies, seeded and chopped
* 1/2 tablespoon salt
* 1 tablespoon palm sugar or substitute
* 2 tablespoons peanut oil

Utensils

Knife, bowl, skewers & BBQ.

Method

Ask butcher to remove rind from pork loin.
Cut pork into small cubes about 2 cm (3/4 inch) squares.
Put onion, garlic, ginger, tamarind liquid, soy sauce, sambal ulek or chillies, salt and sugar into blender container and blend until smooth.
Pour into a bowl, stir in oil, then add cubed pork and stir until all pieces are well coated with marinade.
Leave for at least 1 hour in refrigerator.
Thread onto skewers 5-6 pieces not too close together, leaving end bare.
Grill over glowing coals or under preheat griller for 6-7 minutes each side.

* Soak skewers in water for 3 hours to prevent burning.
Sayur Lodeh
(Vegetables in Coconut Gravy)

Country of Origin : Indonesia
Given by : Daisy (6T) - 2003

Ingredients

* 500-750g vegetables
* 2 tablespoons peanut oil
* 1 onion, finely chopped
* 2 cloves garlic, crushed
* 1 teaspoon sambal ulek, or 1 red chilli, seeded and chopped.
* 1 teaspoon dried shrimp paste
* 1 stalk lemon grass, or 2 strips lemon rind
* 1 large ripe tomato
* 2 cups of vegetable, chicken or beef stock
* 1+1/2 cups of coconut milk
* 3 teaspoons of peanut sauce or peanut butter
* 2 teaspoons of salt or to taste

Utensils

Knife, chopping board, saucepan, spoon,

Method

Vegetables

Slice vegetables into small pieces, cauliflower or broccoli should be broken into flowerets, beans sliced very thinly; cabbage shredded coarsely and the shreds cut across once or twice - if they are too long it makes the dish awkward to eat; zucchini or pumpkin can be sliced thinly or diced; winter bamboo shoots cut into short strips, or can be halved and sliced for a  half-moon shape.

Other

Heat oil in a medium saucepan and fry the onion until soft and starting to colour.
Add garlic, sambal and dried shrimp paste and fry over low heat for two minutes, crushing the shrimp paste with back of the spoon and stirring the mixture.
Add lemon grass or substitute and the peeled, seeded & chopped tomato
Stir and cook to a pulp.
Add stock and coconut milk and bring to simmering point with lid off.
Add vegetables according to the time they have to cook. They should be tender, but still crisp. (In the selection suggested you should add the beans, simmer for four minutes, then add the cauliflower and broccoli, simmer for a further three minutes, then add the cabbage, zucchini, pumpkin and bamboo shoots and cook for three minutes longer).
Stir in the peanut sauce and add salt for taste.
Add squeeze of lemon juice may be added if a sharper flavour is preferred.

* Serves 6.