By Heinz Von Holzen, Lother Arsana, Wendy Hutton

Authentic Recipes from Indonesia comprises over 60 easy-to-follow recipes with designated descriptions of elements and cooking equipment, permitting the reader to breed the flavors of the Spice Islands at home.

Included during this precise assortment are highly spiced Padang favorites from West Sumatra, fit Javanese vegetable creations, succulent satay and chook dishes from Bali and Lombok, and weird recipes from Kalimantan and the japanese isles of Flores and Timor.

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Extra resources for Authentic Recipes from Indonesia

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Heat the oil in a wok over medium high heat and stir-fry the ground paste with all the other ingredients until fragrant, 3 to 5 minutes. 2 Add the yellow bean sauce or miso and stir-fry for 1 more minute. Reduce the heat to low, add the coconut milk, mix well and simmer for 3 to 4 minutes, stirring until the sambal is thickened. Remove from the heat and set aside to cool, then serve in small bowls. This sambal keeps for a week in the refrigerator. Makes 1 cup Preparation time: 15 mins Cooking time: 10 mins Makes 1 cup Preparation time: 20 mins Cooking time: 10 mins Pickles, Sambals and Dipping Sauces 33 Sambal Rujak Sambal Kacang Rujak Sauce Peanut Sauce for Satay 1/ 1 cup (150 g) roasted unsalted peanuts, skins discarded 3 cloves garlic, peeled 1 in (21/2 cm) fresh kencur root, peeled and sliced 2–3 bird’s-eye chilies, deseeded 1 kaffir lime leaf 3 tablespoons sweet Indonesian soy sauce (kecap manis) 1/ teaspoon salt 2 11/2 cups (375 ml) water 1 teaspoon freshly squeezed lime or lemon juice 1 tablespoon Crispy Fried Shallots (see recipe on this page) 2 cup (100 g) shaved palm sugar or dark brown sugar 1/ cup (125 ml) water 2 1/ cup (60 ml) tamarind juice (page 4 26) 1 teaspoon dried shrimp paste (trasi), dry-roasted (page 23) 3–4 bird’s-eye chilies, left whole 1/ teaspoon salt 2 1/ cup (125 ml) water 2 1 In a saucepan, bring the sugar and water to a boil, then reduce the heat to low and simmer until the syrup is thickened, about 10 minutes.

They have a mild flavor and crisp texture. They have a thin, edible skin which looks a little waxy. Serves 6 to 8 48 Salads and Appetizers Preparation time: 45 mins Cooking time: 20 mins Nasi Kebuli Seasoned Rice with Chicken and Pineapple 1 lb (500 g) boneless chicken, diced 3 cups (750 ml) chicken stock or 11/2 teaspoons chicken stock granules dissolved in 3 cups (750 ml) warm water 1 teaspoon salt 2 cups (400 g) uncooked rice, washed 1/ small pineapple (about 8 oz/250 g) 2 Crispy Fried Shallots (page 34), to garnish Rice Seasonings 2 tablespoons butter or oil 6 shallots, peeled and sliced 5 cloves garlic, peeled and sliced 3 cardamom pods, bruised 2 cloves 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised 1 in (21/2 cm) fresh ginger, peeled and thinly sliced 1 cinnamon stick 1 teaspoon coriander seeds 1/ teaspoon white peppercorns 2 1 Prepare the Crispy Fried Shallots by following the recipe on page 34.

Bear in mind that you can always increase the amount of seasonings later just before serving, whereas if you overdo it in the initial stages, you cannot reduce the seasonings later. Pickles and sambals The pickles and sambals given on pages 31 to 34 can usually be stored in a well-sealed glass jar in a refrigerator for a week. Some of them, like Acar Segar, Serundeng and Sambal Trasi (a sambal is a chili sauce or spicy relish) can be served as appetizers or side dishes with a meal. It is not unusual to find bowls of different pickles and sambals on the dining table in an Indonesian home.

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