CAT | Indonesian
Yellow Rice (Nasi Kuning Indonesia)
2 cups coconut milk
1 cup uncooked regular rice
1 (2-inch) piece lemon grass
1/2 teaspoon salt
1/4 teaspoon ground turmeric
Heat all ingredients to boiling in saucepan, stirring once or
twice; reduce heat.
Cover and simmer 14 minutes, without lifting
cover or stirring.
Remove from heat.
Fluff rice lightly with fork;
cover and let steam 5 to 10 minutes.
Remove lemon grass.
Yields 6 servings.
Indonesian Chicken Breasts
You can make this with whole chicken breasts or with boneless
ones.
The advantage of the boneless is that they are lower in fat
and easy to slice and work well on a serving platter.
The advantage
of the whole ones is that they have more flavor.
1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves (about 1 pound)
1 medium red bell pepper, cut in half
Make a marinade out of the first 5 ingredients.
Pour it over the
chicken and refrigerate for several hours, turning it occasionally
to make sure every part of the chicken is coated.
Heat the grill and remove the chicken from the marinade.
Grill
the chicken and the bell pepper for about 15 minutes, using the
leftover marinade as you do so.
To serve, cut chicken and the pepper diagonally into 1-inch
slices.
Indonesian Pork Skewers
1/4 cup vinegar
1/4 cup prepared mustard
1/4 cup light molasses
2 tablespoons ginger preserves or orange marmalade
1/4 teaspoon ground ginger
1 (1 1/2 pound) lean boneless pork, cut into 1-inch cubes
1/2 medium pineapple, halved lengthwise,
cored and cut into 1/2-inch-thick slices
1 medium red sweet pepper, cut into strips
Combine the vinegar, mustard, molasses, ginger preserves and
ginger in a small mixing bowl.
Alternately thread the pork cubes,
pineapple slices and pepper strips on 12 (6-inch) metal skewers,
leaving about 1/4 inch between pieces.
Brush with the molasses
mixture.
Grill the kabobs on the rack of an uncovered grill directly over
medium-hot coals about 12 minutes or until no pink remains and
juices run clear, turning and brushing with molasses mixture after
6 minutes.
Heat the remaining molasses mixture and pass with the
kabobs.
Makes 6 servings.
Indonesian Spareribs
3 pounds spareribs
3/4 teaspoon hickory smoked salt
1/4 teaspoon black pepper
1 tablespoon coriander seed, crushed
1 tablespoon cumin seed, crushed
1 tablespoon instant minced onion
1 teaspoon MSG
1/2 teaspoon ginger
1/4 cup vegetable oil
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime or lemon juice
Cut spareribs into serving-size pieces.
Place on rack in shallow
pan.
Combine remaining ingredients, mixing well.
Spoon or brush
sauce over ribs to coat all sides.
Bake at 325 degrees F for 1 1/2
hours or until ribs are tender and browned, basting with sauce
several times.
Indonesian Salad (Gado-Gado)
Coconut-Peanut Dressing
1 cup bean sprouts
1 cup shredded cabbage
4 ounces bean curd (tofu), drained and cut into 1-inch pieces
2 tablespoons peanut oil or vegetable oil
1 cup sliced cooked potatoes
1 cup cooked cut green beans
1 cup cooked sliced carrots
1 medium cucumber, sliced
2 hardboiled eggs, peeled and slice
Prepare Coconut-Peanut Dressing.
Pour enough boiling water over
bean sprouts and cabbage to cover; let stand 2 minutes.
Drain.
Cook bean cured in oil in 10-inch skillet over medium heat,
turning pieces gently, until light brown.
Remove with slotted
spoon; drain.
Cook potatoes in same skillet until light brown;
drain.
Arrange bean sprouts, cabbage, bean curd, potatoes and
remaining ingredients on platter.
Pour dressing over salad.
Yields
6 to 8 servings.
Coconut-Peanut Dressing
1/2 cup flaked coconut
1 cup hot water
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons ghee or peanut oil
2/3 cup peanut butter
1/2 cup water
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/8 teaspoon ground ginger
Place coconut in blender container; add 1 cup water.
Cover and
blend on high speed about 30 seconds.
Cook and stir onion and
garlic in oil in 2-quart saucepan about 5 minutes.
Stir in coconut
and remaining ingredients.
Heat to boiling, stirring constantly;
reduce heat.
Simmer uncovered, stirring occasionally, until
slightly thickened, about 3 minutes.
Serve warm.