Catalot Indonesian Recipes

Chicken In A Tart Sauce (Ambon)

Recipe Based on: The Exotic Kitchens of Indonesia by Copeland Marks

5 Large Shallot -- sliced

2 Cloves Garlic -- sliced

4 Large Red Chiles -- sliced

1 Teaspoon Salt

1 Large Tomato -- chopped

1 Cup Water

1 Tablespoon Olive Oil

1 Inch Galangal -- finely chopped

1 Teaspoon Lemon Grass

3 Pounds Chicken -- cut into 8 pieces

2 Lemon Lemon Juice

In food processor, blend shallots, garlic, chiles, salt and tomato to form a paste. Heat oil in skillet and stir-fry the paste with galangal and lemongrass for 2 minutes. Add chicken and fry for 5 minutes. Add lemon juice and water and cook, covered, for 30 minutes. Serve with rice.

Dayak-Style Shrimp (Kalimantan)

Recipe Based on: The Exotic Kitchens of Indonesia by Copeland Marks

2 Pounds Medium Shrimp -- peeled and deveined

2 Tablespoons Olive Oil

4 Medium Red Chiles -- sliced

1 Medium Shallot -- sliced

1 Clove Garlic -- sliced

1 Tablespoon Palm Sugar -- or brown

1 Tablespoon Tamarind Paste -- dissolved in

1/4 Cup Water

1/2 Inch Ginger Root -- sliced

1 Teaspoon Salt

1 Small Tomato -- chopped

Rice

Cook shrimp in 1 tablespoon oil over moderate heat for 2 minutes. Set aside. In food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste. Heat remaining oil in pan. Stir-fry paste over moderate heat for 3 minutes. Add shrimp, cook 2 minutes. Serve with rice.

Indonesian Satay

Recipe By: Turtle Island
Serving Size : 4

8 Ounces Tempeh -- 1 x 2 1/2"

2 Tablespoons Smooth Peanut Butter

2 Tablespoons Soy Sauce

1 Tablespoon Olive Oil

2 Teaspoons Honey

3 Cloves Garlic -- chopped

1/2 Teaspoon Ginger -- grated

1/4 Teaspoon Ground Bay Leaf

1 Dash Cayenne -- to taste

Bamboo Skewers

Place tempeh in glass casserole dish. Whisk together remaingin ingredites. Pour over tempeh. Either bake on an oiled cookie sheet at 400* for 15 minutes, or skewer them and grill them for 15 minutes. Serve with rice.

Nasi Kuning (Indonesian Yellow Rice)

Recipe Based on: global vegetarian
Servings: 4

1 Tablespoon Olive Oil

2 Tablespoons Shallots -- finely chopped

2 Teaspoons Ginger Root -- finely chopped

1 Teaspoon Lemon Grass

1 Medium Jalapeno -- finely chopped

1 Teaspoon Coriander

1/2 Teaspoon Turmeric

1/2 Teaspoon Salt

1/3 Cup Raisins

1 Cup Long-Grain Rice

2 Cups Water

saute shallots, ginger, lemon grass and jalapeno for 3 minutes. Add seasoning and saute for 1 minute. stir in raisins, rice and water and bring to simmer over medium heat. cover and cook 15 to 20 minutes or until rice is tender. remove from heat, fluff and serve.

Rice And Banana Pancakes (Sulawesi)

Recipe Based on: The Exotic Kitchens of Indonesia by Copeland Marks

3 Medium Ripe Bananas

2 Tablespoons Sugar

1/4 Teaspoon Salt

1 Teaspoon Active Dry Yeast

1 Cup Warm Water

1 Cup Rice Flour

Corn Oil -- for brushing skillet

In shallow dish, mash bananas to a smooth consistency. In a bowl, dissolve sugar, salt and yeast in the water. In another bowl, combine banana, flour and yeast mixture. Stir the mixture until it has the consistency of pancake batter. Let stand 30 minutes. Brush skillet with oil. Heat until hot. Pour in 1/3 cup of batter. Cook pancake on both sides over moderate low heat until golden and risen. Continue with remaining batter. Serve warm with syrup.

Other Recommended Cookbooks for Indonesian Cooking

• Indonesian Regional Cooking by Sri Owen
• The Indonesian Kitchen by Marks Copeland, Mintari Soeharjo, Copeland Marks
• Homestyle Thai and Indonesian Cooking (Homestyle Cooking Series) by Sri Owen, Sti Owen
• Eat Smart in Indonesia : How to Decipher the Menu Know the Market Foods & Embark on a Tasting Adventure by Joan Peterson, David Peterson (Contributor), S. V. Medaris (Illustrator)
• To All My Grandchildren : Lessons in Indonesian Cooking by Leonie, Samuel-Hool
• Indonesian Flavors by Susan Anderson