A rice table contains as many dishes as you wish to serve, but it is advised to keep balance between meat/fish, vegetables and side dishes.
Rub spices together with exception of the bay leaf and the asem water. Simmer stock with asem water, bay leaf and shrimps for 6 minutes. Cut Tofu in small cubes of 1/2" en put these in stock. Put tomatoes in stock after 5 minutes. Simmer them for 2 minutes. Take stock from the heat but wait a certain time before serving.
Cut chicken in 2 halves. Rub the two parts with mixture of asem water, garlic and salt. Marinade for 1 hour. Then dry the parts and add pepper.
Rub spices and add coconut milk. Mix. Stir eggs and make omelet.Put spices on omelet. Roll omelet, braise both sides for a short time. Then cut in nice strips before serving.
Cut beef in cubes of 3/4". Rub onions, garlic, chilli, laos, sugar and salt in a mortar or food processor to a paste. Cook beef in oil for 5 minutes. Then add paste to the beef and cook until mixture is light brown. Add asem water, coconut, sereh, lemon leaves and bay leaf.
Since the 17th century the Dutch East Indian archipelago was a colony of the United States of the Netherlands. After Worldwar II a great part of the Dutch army was sent to the archipelago to keep it as a colony to the Netherlands. They did n't succeed.
Many colonials, Dutch and half-Dutch, and native soldiers who served in the Royal Dutch Indian Army moved with their families to Holland. Also the Dutch soldiers who fought overthere, got acquainted with the Indonesian kitchen. And that's why this multifaceted art of cooking is still very popular in Holland.
Complete your ricetable with rice. You can choose all kinds of rice. I personally prefer the Pandam rice from Thailand.
The next few months The Daily Gourmet will bring some traditional dishes on this home page. We start frugal but later on the dishes will be more complicated.
So don't forget to come back for new recipes, it will be exciting!!
Menu I (4 servings)
[Sajur Asem]
[Dry fried Chicken]
[Java Omelet]
[Sambal goreng Beef]
Sajur Asem with tomatoes, bean sprouts and shrimps
INGREDIENTS:
4 dl strong chicken stock
1/2 block Tofu (soy cheese)
1 lbs tomatoes
3 oz shrimps
SPICES:
3 Tbs chopped onions
2 chopped cloves of garlic
1 red chilli pepper
1 Tbs of asem water (from tamarind syrop: Tamaridus Indica) or juice of 1/2 lemon
1 tsp laos
2 tsp (caned) sugar
1 salam leave (or bay leaf)
saltDry fried Chicken
INGREDIENTS:
1 small chicken of 2 lbs (not deep frozen!)
cooking oil
SPICES:
2 Tbs asem water or tamarind syrup or juice of 1/2 lemon
juice of 1 clove of garlic
salt
pepper
Wrap in foil and put in oven for 20 minutes at 250 Celcius (480 Fahrenheit)
Java omelet
INGREDIENTS:
4 eggs
4 Tsb cold water
2 Tsb cooking oil
SPICES:
2 Tsb chopped onions
juice of 1 clove of garlic
1 Tsb Chilli sauce (sweet)
2 Tsb coconut milk
1/2 tsp Kentjur (Kaempheria Galanga)
salt
pepperSambal Goreng Beef
INGREDIENTS:
1/2 lbs beef, any kind
3 Tbs chopped onions
1 clove of garlic, chopped
1 chilli pepper
1 tsp laos
1/2c of asem water from Tamarindus Indica or tamarind syrup or 1 lemon
1 tsp (caned) sugar
1 piece of lemon grass
2 lemon leaves
1 bay leaf
1/8 block of creamed coconut
4 Tbs cooking oil
salt
Braise until the beef is done. If too dry, add some water.
Get your own