Fra: Lise Gudmandsen [gudmandsen@birkeroed.mail.telia.com]
Sendt: 7. februar 1999 15:49
Emne: opskrift fra lise

Fil: indonesisk.mad Februar 7, 1999

Chicken Besengek

Cut the chicken in pieces, strew with salt and fry in hot oil.
Take a pot: put in 3 spoons oil and add 3 spoons shredded onions,
sambal oelek +
½ teaspoon garlic
1 ½ teaspoon coriander powder
1 teaspoon cummin (spidskommen)
½ teaspoon laos
1 teaspoon brown sugar
2 cups of cocos milk
½ teaspoon turmeric

Let it simmer for a while and add the chicken, cook till tender.

Sambal Badjak

4 spoons oil
4 rasped kemiries (nut)
ca. 500 gr. onions
4 garlic
5 teaspoons sambal oelek
1 spoon fraiche sereh finely shredded
laos
appr. 1 dcl. cocos milk
tamarinde, dissolved in 8 spoons warm water, crushed and sieved.
1 spoon brown sugar

Fry all the spices in the oil with sambal oelek and onions. After about5 minutes add the liquids and let simmer very slowly until the oil appearson the top. Lastly add the sugar.
Serve with shrimps or green peas. Shall be served cold.

Sambal Goreng Telor

3 hard boiled eggs or fresh tomatoes
2 teaspoons sambal oelek
2 onions
1 garlic
½ teaspoon laos
½ teaspoon sereh
1 teaspoon brown sugar
1 teaspoon lemon juice
1 ½ cup cocos milk
salt

Fry the onions and garlic with the spices in hot oil for a short while.Add the liquids and cook slowly for a long time. Serve cold with the hardboiled eggs. Can also be served with fresh tomatoes, add then a littletomato puré.

Rendang

1 kg beef or pork cut in small squares
1 teaspoon rasped garlic
1 teaspoon sambal oelek
some onions
1 spoon Coriander
1 teaspoon cummin
4 spoons cocos fried and kept apart to add at the end
laos
ginger (a thumb)
2 djeroek poeroet leaves
1 stk sereh
3 dcl cocos milk

Cut the meat in small squares and mix with the dry spices. Fry slowlywith the rest in oil till all is dried up. Add then the cocos milk andlet simmer till tender. Lastly brown it and add the fried cocos.

Sambal Goreng Kentang Kering

1 pound of potatoes already fried in form as matches
2 teaspoons sambal oelek
2 garlic
1 onion
1 spoon soja
2 spoons vinegar
1 spoon brown sugar

Fry the shredded onions, garlic and sambal oelek a few minutes in oil.Add the liquids and let it simmer with nearly constant stirring till youcan form shreads thereof when you put a drop in cold water. Add quicklythe fried potatoes and stir well.

Obs. Cornflakes can possibly be used!

Babi Ketjap

1 pound of pork
5 garlic
2 onions
1 piece of ginger (a thumb)
5 spoons ketjap
1 dcl water
1 teaspoon pepper
Cut the meat in little squares and fry it in oil with the onions, garlic
and shredded ginger. Add the ketjap and water and let it simmer till
tender Saté Babi
1 pound tender pork
3 garlic
5 spoons onions
1 ½ teaspoon laos
3 teaspoons Coriander
2 teaspoons cummin
4 spoons lemon juice
2 spoons soya sauce

Fry the spices and the onions a little, add the liquid and let the meatstand in this sauce 1 night. Next put 5 little squares of meat on littlesticks of wood and fry in pan or oven. Should be served hot with this

Peanutbutter sauce

½ glas of peanutbutter
4 teaspoons garlic
1 teaspoon sambal oelek
2 spoons brown sugar
lemon juice
¾ l. bouillon

Fry garlic and sambal oelek, add the rest stirring well. Let simmer.
Serve hot.

Boemboe Roedjak

1 chicken cut in pieces.
A piece of tamarinde is melted in 4 spoons warm water, crushed andsieved. Mix with the chicken for some time.
3 garlic
1-2 onions
sereh
2 leaves salam
1 djeroek poeroet leave
1 teaspoon sambal oelek
1 spoon tomato puree.

Fry the chicken with the tamarinde juice, onions, garlic and spices.Add tomato puree and a little water. When tender taste with a little sugarand salt.

Boemboe Besengek

1 Chicken
2 onions
2 garlic
2 teaspoons sambal oelek
1 ½ teaspoon Coriander
1 teaspoon cummin
½ teaspoon laos
½ teaspoon turmeric
1 teaspoon brown sugar
2 cups of cocos milk

Fry the onions, garlic, sambal oelek and spices in oil for a short time.Then add the chicken cut in pieces with the rest and cook till tender.Add salt.

Seroendeng

Coarse cocos and peanuts in equal quantities
3 spoons brown sugar
1 teaspoon Coriander
½ teaspoon cummin
2 teaspoons salt
3 spoons brown sugar
laos
lemon or tamarinde juice
Evt. sambal oelek and onions

Mix the spices with the cocos and peanuts. Fry in oil till light brown.Note: this recipe can also be used with meat in sted of cocos and peanuts.

Maize Crumpets

1 tin corn
3 spoons cornstarch (Maizena)
2 spoons onions
2 garlic
4 kemiries (nut)
2 teaspoons Coriander
1 teaspoon cummin
1 teaspoon laos
1 teaspoon turmeric
1 egg
½ cup cocos milk

Fry the onions + spices a short time. Let cool. Mix with the rest +salt. Fry in a frying pan in oil till golden brown. Can be kept warm inan oven for a while, otherwise serve immediately.

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Notes for "Rijsttafel":

Rice is served in rather large quantities with Kroepoek (fried shrimp slices)+ fried or raw Bananas and pickled or raw Cucumber.

Always begin with frying in hot oil the onions, garlic, spices and sambaloelek for a short time.

The meat is always served warm, but the sambals cold.

The spices in Danish:

Turmeric = Gurkemeje

Cummin = Spidskommen

Coriander = Koriander

Sambal Oelek = Red hot Chili in a glas

Sereh = Citrongræs

Tamarinde Fruit, sour

Ginger = Ingefær, helst frisk

Soya Ketjap, helst indonesisk

Garlic in cloves = Hvidløg, regnet i fed

Synne Saubert von Hausen and Lise Gudmandsen’s recipes from Sumatraand Holland