Delicious Foods

Cream And Cheese Soups

2011-02-17T11:16:00.000-08:00

Broccoli Cheese Soup

Cheesy Vegetable Soup

Chicken Cheese Soup

Cream of Asparagus Soup

Cream of Crab Soup

Cream of Lettuce Soup

Cream of Mushroom Soup

Cream of Onion Soup

Cream of Pumpkin Soup

Potato and Cheddar Soup

2011-02-17T11:15:00.000-08:00

Potato and Cheddar Soup

Ingredients -

2 cups Water
2 cups peeled and cubed Red Potatoes
3 tablespoons melted Butter
1 small Onion, chopped
3 tablespoons All-Purpose Flour
Salt and Pepper, to taste
3 cups Whole Milk
1/2 teaspoon White Sugar
1 cup shredded Cheddar Cheese
1 cup diced Ham

Preparation:

1. Add water and cubed potatoes to stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and boil potatoes until tender, about 20 minutes.
4. Remove potatoes with slotted spoon to bowl.
5. Drain stockpot, reserving 1-cup potato water.
6. Stir in butter, chopped onion, and all-purpose flour.
7. Season with salt and pepper.
8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.
9. Simmer 30 minutes, stirring frequently.

Soup Making Tip

Boiling Potatoes

Good at holding up well in soups, boiling potatoes contain the least amount of starch, and retain their texture when cooked.

Soup Making Tip

Baking Potatoes

Baking potatoes are great for soups where you prefer the potato breaks down some, perhaps a soup where all or part of the soup will be pureed to change the texture.

Cream of Pumpkin Soup

2011-02-17T11:13:00.001-08:00

Cream of Pumpkin Soup

Ingredients -

1 (29 ounces) can Solid Pack Pumpkin
1 (14-1/2 ounces) can Chicken Broth
1/2 cup Cold Water
1/4 cup Brown Sugar, packed
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Salt
1/8 teaspoon Pepper
2 cups Half-and-Half

Preparation:

1. Add solid pack pumpkin, chicken broth, cold water, brown sugar, ground nutmeg, salt, pepper, half-and-half to stockpot.
2. Stir to combine.
3. Bring to a boil over medium heat.
4. Reduce heat to low. Stir in half-and-half.
5. Simmer until heated through.
6. Serve hot.

Soup Making Tip

Honey And Brown Sugar

To mellow tart ingredients in soups and other savory dishes, add a splash of honey or a teaspoon of brown sugar to sweeten and lessen the bite of other ingredients.

Soup Making Tip

Pureeing Soups

A good blender is a necessary tool for the serious soup makers. Removing soups from the stockpot after cooking and pureeing all or part of the soup is a regular activity.

Cream of Onion Soup

2011-02-17T11:12:00.000-08:00

Cream of Onion Soup

Ingredients -

3 tablespoons Butter
2 tablespoons All-Purpose Flour
2 cups thinly sliced Vidalia or Sweet Onion
2 cups Whole Milk
2 cups Half & Half
1 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
1/8 teaspoon Nutmeg
1/8 teaspoon Paprika
4 tablespoons Parmesan Cheese (1 per bowl)
4 teaspoons chopped Parsley (1 per bowl)
Croutons, browned in butter
Worcestershire Sauce, for seasoning

Preparation:

1. Add butter to stockpot. Melt butter over low heat.
2. Add all-purpose flour and cook several minutes, stirring constantly.
3. Add onions to stockpot. Sauté onions until soft, but not browned.
4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.
5. Stir in salt, pepper, nutmeg, and paprika.
To Serve:
1. Add 1 tablespoon Parmesan cheese and 1 teaspoon parsley to individual soup bowls.
2. Garnish with croutons.
3. Serve with Worcestershire sauce

Soup Making Tip

Seeds

Fennel, cumin, coriander, caraway and other seeds can add rich, complex flavors to soups. Consider toasting them in a hot, dry skillet to add a nutty flavor.

Soup Making Tip

Sweet Spice

All-spice, clove, and cinnamon, among others can add great flavor to savory and cold soups.

Cream of Mushroom Soup

2011-02-17T11:10:00.000-08:00

Cream of Mushroom Soup

Ingredients -

8 ounces Button Mushrooms (1 cup sliced, remaining finely chopped)
4 tablespoons Unsalted Butter
1 medium White Onion, chopped
1/4 cup Flour
1 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1/4 cup Cold Water
1 can condensed Chicken Broth
1 cup Half-and-Half
Snipped Parsley

Preparation:

1. Add butter to stockpot. Melt over low heat.
2. Sauté slice mushrooms until golden brown.
3. Remove mushrooms from stockpot with slotted spoon.
4. Add remaining chopped mushrooms and chopped white onion. Sauté until onion is tender.
5. Stir in flour, salt and fresh ground black pepper.
6. Sauté 1 minute, stirring constantly.
7. Remove stockpot from heat. Stir in cold water and chicken broth.
8. Return to heat. Bring to a boil over medium-high heat.
9. Stirring frequently, boil 1 minute.
10. Reduce heat to medium
11. Stir in half-and-half and sliced mushrooms.
12. Heat just until cooked through. DO NOT BOIL.
13. Garnish individual servings with parsley.

Soup Making Tip

Cremini Mushrooms

The light brown Cremini mushroom looks like a button mushroom, but contains considerably more flavor and a heartier texture.

Soup Making Tip

Fresh Herbs

To bring wonderful, intense, fresh flavor to soups, add fresh chopped herbs such as parsley, basil, cilantro, and rosemary at the very end of the cooking process.

Cream of Lettuce Soup

2011-02-17T11:09:00.000-08:00

Cream of Lettuce Soup

Ingredients -

1 small Onion, chopped
1/4 cup Butter
2 large heads Boston Lettuce, finely shredded (reserve 1 cup)
1/4 cup All-Purpose Flour
3 cups Cold Water
1 tablespoon Instant Chicken Bouillon
1 cup Half-and-Half
1/2 teaspoon Salt
1/8 teaspoon Pepper
Mint Leaves

Preparation:

1. Add butter to stockpot. Melt over low heat. Sauté onion until tender.
2. Stir lettuce (except reserved) into onion. Sauté until lettuce wilts, about 5 minutes.
3. Stir in all-purpose flour and continuing 1 minute.
4. Add water and bouillon granules. Bring to a boil over medium high heat.
5. Boil 1 minute.
6. Remove from heat.
7. Add lettuce mixture to blender in batches. Cover blender tightly. Puree until smooth.
8. Transfer lettuce soup to large bowl.
9. Return soup back to clean stockpot.
10. Stir in half-in-half, salt and pepper.
11. Bring to a gentle boil.
12. Garnish individual servings with mint leaves.

Soup Making Tip

Storing Leafy Greens

Remove excess moisture from leafy greens by blotting them dry with paper towels and placing them in dry plastic bags. Store loosely wrapped in the refrigerator.

Soup Making Tip

Buying Vegetables

Understanding the difference in flavors and textures when buying varying sizes of vegetables is very important to cooking and soup-making.

Cream of Crab Soup

2011-02-17T11:07:00.000-08:00

Ingredients -

1 Chicken Bouillon Cube
1 cup Boiling Water
1 cup Butter
1/4 cup Chopped Onion
3 tablespoons Flour
1/4 teaspoon Celery Salt
1 dash Fresh Ground Black Pepper
1 quart Milk
1 pound Crabmeat, cleaned and sorted, bones and cartilage removed
chopped Fresh Parsley

Preparation:

1. Dissolve bouillon cube in boiling water.
2. Add butter to saucepan. Sauté onion until soft.
3. Stir in flour, celery salt, and fresh ground black pepper
4. Gradually stir in milk and chicken bouillon. Stirring constantly, simmer until soup thickens.
5. Gently fold in crab meat.
6. Cook until heated through.
7. Garnish individual servings with chopped fresh parsley.

Soup Making Tip

Vegetable Brush

Vegetable brushes are essential for cleaning potatoes and other root vegetables. Knock off as many dirt particles off vegetables prior to rinsing or wiping with a cloth.

Soup Making Tip

Herb Availability

Fresh garden herbs are available at different times during the year, depending on the herb. Some herbs are available year round, but peak season offers the best quality.

Cream of Asparagus Soup

2011-02-17T11:05:00.001-08:00

Cream of Asparagus Soup

Ingredients -

2 large Baking Potatoes, diced
Cold Water
2 pounds Asparagus, washed, woody ends trimmed, cut into 1-inch pieces (reserve asparagus tips)
2 tablespoons chopped Fresh Dill
1/4 cup Unbleached Flour
1 cup Whole Milk
Coarse Salt

Preparation:

1. Add diced potatoes to stockpot. Cover with cold water.
2. Bring to a boil over medium high heat.
3. Reduce heat to medium and boil potatoes 20 minutes, or until they are fork tender.
4. Add asparagus pieces (except tips) to stockpot with potatoes, Simmer 10 minutes.
5. Stir in fresh dill.
6. Pour cooking liquid in large bowl and reserve.
7. Mash potatoes and asparagus. Blend, if necessary.
8. Lightly brown flour in a small saucepan. Cool.
9. Stir milk gradually into flour.
10. Add milk mixture to stockpot.
11. Add asparagus tips to soup. Cook until tips are bright green.
12. Season with salt and serve hot.

Soup Making Tip

Eat Asparagus

Asparagus is low in calories and low in sodium, rich in nutrients and fiber, making it one of the best vegetables you can consume.

Soup Making Tip

Asparagus Nutrition

Asparagus is one of the best vegetables for you. It delivers fiber, vitamins and minerals, and folic acid. Asparagus is low in sodium and contains zero fat.

Chicken Cheese Soup

2011-02-17T11:03:00.000-08:00

Chicken Cheese Soup

Ingredients -

4 Boneless, Skinless Chicken Breasts (1-½ pounds)
10 cups Cold Water
4 cups Low-Sodium Chicken Broth
1 large White Onion, chopped
2 medium Carrots, grated
2 Celery Stalks, chopped
4 Chicken Bouillon Cubes
1 (8 ounces) jar Taco Sauce
1 cup Uncooked Rice
1 pound Velveeta Cheese, diced into small pieces
Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Add chicken breasts to large saucepan. Cover breasts with cold water.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low. Simmer 20 minutes.
4. Remove chicken to cutting board. Cool and cut into bite-sized pieces. Set aside.
5. Add chicken broth and 8 cups of chicken cooking water to stockpot.
6. Add chopped white onion, grated carrots, chopped celery, bouillon cubes, and taco sauce to chicken stock.
7. Bring to a boil over medium heat. Stir in rice.
8. Reduce heat to low. Simmer 20 minutes.
9. Stir in chicken breast pieces.
10. Stir in cheese gradually until cheese is completely melted

Soup Making Tip

Carrots

White rootlets on the orange section of the carrot indicate a carrot that is aging. Buy carrots that are free of these rootlets.

Soup Making Tip

Sautéed Vegetables

Sauté vegetables in butter before adding to soups and your soups will taste better and cook faster.

Cheesy Vegetable Soup

2011-02-17T11:01:00.000-08:00

Cheesy Vegetable Soup

Ingredients -

1 large can Chicken Broth
3 cups peeled and diced Potatoes
1 (8 ounces) bag Frozen Broccoli Pieces, thawed
1/4 to 1/2 cup diced Carrots
1 Onion, finely diced
1-1/2 cups Half and Half or Milk
1/4 cup Cornstarch
1 (8-ounce) package Velveeta Cheese Slices

Preparation:

1. Add chicken broth, diced potatoes, broccoli pieces, and diced carrots to stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low. Cover stockpot with lid. Simmer 20 minutes.
4. Add cornstarch and half-and-half to small bowl.
5. Stir cornstarch into soup mixture.
6. Add 1 cheese slice at a time to soup. Stir continuously until each slice melts.
7. Serve hot.

Soup Making Tip

Carrots

Remove the greens and a small portion at both ends of the orange section. Peel the carrot and slice as required.

Soup Making Tip

Vegetable Soup

Always add longer cooking vegetables to soups first, and faster cooking vegetables during the last 10 minutes.

Broccoli Cheese Soup

2011-02-17T10:55:00.001-08:00

Broccoli Cheese Soup

Ingredients -

1 tablespoon Butter, melted
1/2 medium Onion, chopped
1/4 cup melted Butter
1/4 cup Flour
2 cups Half-and-Half
2 cups Chicken Stock or Bouillon
1/2 pound Fresh Broccoli
1 cup Carrots, cut julienne style
Salt and Pepper, to taste
1/4 teaspoon Nutmeg
8 ounces Grated Sharp Cheddar

Preparation:

1. Add butter to small saucepan. Sauté onion until soft. Set aside.
2. Add butter to stockpot. Melt over medium heat. Whisk 3-5 minutes.
3. Whisking continuously, slowly add in the half-and-half.
4. Stir in chicken stock and continue whisking.
5. Reduce heat to low. Stir in broccoli, carrots, and onion. Simmer 20 minutes.
6. Season with salt and pepper.
7. Add soup in batches to blender. Puree until smooth.
8. Return to stockpot. Reduce heat to low. Stir in grated cheese.
9. Stir in the nutmeg.
10. Serve hot.

American Ginseng Chicken Soup

2011-02-17T10:40:00.000-08:00

Ingredients:
# 1 kg kampung chicken, skinned and cut into fairly large pieces
# 15g American ginseng (Phao Sum)
# 1 green apple, cored and cut into quarters
# 3 seeded red dates
# 1 tsp kei chi (woldberries)
# 800ml hot water
Method:
1. Blanch chicken pieces in a pot of boiling water. Drain well.
2. Combine all ingredients in a medium-sized crockpot. Cook slowly on high heat for three hours.
3. Serve hot.

Stir-Fried Eggs and Tomatoes

2011-02-17T10:36:00.000-08:00

Ingredients:
3 eggs
2 tomatoes, cut into slices
Salt
Soy Sauce
Instructions:
1. Beat the eggs, salt and soy sauce in a metal bowl.
2. Place the bowl in the steamer and steam for 15 – 20 minutes.

Egg Recipes

2011-02-17T10:20:00.001-08:00

Eggs in Fragrant Lemongrass Sauce – Telur Petis

Spicy Padang-style Eggs – Gulai Telur

Salted Egg – Telur Asin

Omelette Tegal – Dadar Tegal

Simple Omelette – Telur Dadar

Prawn Omelette – Dadar Udang

Spiced Eggs – Sambal Goreng Telur

Omelette Java – Dadar Jawa

Curried Eggs – Telur Kari

Stir-Fried Eggs and Tomatoes

Curried Eggs – Telur Kari

2011-02-17T10:20:00.000-08:00

Ingredients:

Peanut oil	2 Tbsp
Onion	1, medium, peeled and chopped
Garlic	1 clove, peeled and chopped
Curry Powder	2 tsp or more to taste
Lemon grass (serai)	½ tsp, ground
Sambal oelek	1 tsp
Salam leaf (daun salam)	1
Kaffir lime leaf (daun jeruk purut)	1
Coconut milk	375 ml (1 ½ cups), squeezed from ½ grated coconut with sufiecient water added
Salt	1 tsp
Eggs	6, hard-boiled and shelled

Method:

Heat oil in a frying pan (skillet). Add chopped onion and garlic, as well as curry powder and mix well. Fry lightly.
Add lemon grass, sambal oelek, salam leaf, kaffir lime leaf, coconut milk and salt. Bring to the boil.
Add eggs and simmer for 10 minutes. Serve.

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman

Omelette Java – Dadar Jawa

2011-02-17T10:18:00.000-08:00

Omelette Java – Dadar Jawa Ingredients:

Eggs	5
Spring onion	1, finely chopped
Dried prawn (shrimp) paste (terasi)	1 pea-size piece, softened in 1 tsp water
Sambal oelek	½ tsp
Tamarind (asam jawa) juice	a dash
Salt	½ tsp
Vegetable oil or margarine	2 Tbsp

Method:

Crack eggs into a bowl and beat lightly
Add spring onion, dried prawn paste, sambal oelek, tamarind juice and salt. Stir to combine
Heat oil or margarine in a frying pan (skillet). Pour in egg mixture and fry on both sides
Cut resulting omelette into wide strips. Serve.

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman

Spiced Eggs – Sambal Goreng Telur

2011-02-17T10:15:00.000-08:00

Ingredients:

Eggs	5, hard-boiled, shelled and helved
Peanut Oil	2 Tbsp
Onion	1, medium, peeled and chopped
Garlic	2 cloves, peeled and chopped
Candlenut (kemiri)	1, grated
Galangal (laos)	1 tsp
Sambal oelek	1 tsp
Salt	1 tsp
Brown sugar	½ tsp
Salam leaf (Daun Salam)	1
Coconut milk	250 ml (1 cup), squeezed from ½ grated coconut with sufficient water added

Method:

Arrange egg halves on a serving dish. Set aside
Heat oil in a saucepan. Sautè onion, garlic, candlenut, galangal, sambal oelek and salt. Be cautious to avoid burning
Add brown sugar, salam leaf and coconut milk. Bring to the boil, then simmer for 10 minutes
Pour mixture over hard-boiled eggs and serve. Alternatively, lower eggs into the spice mixture and heat together for a few minutes befor serving.

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman

Prawn Omelette – Dadar Udang

2011-02-17T10:13:00.000-08:00

Ingredients

Fresh or frozen prawns (shrimpe)	200 g (1 cup)
Plain (all purpose)	1 Tbsp
Milk	3 Tbsp
Eggs	6
Nutmeg (pala)	a pinch, ground
Ground black pepper	a pinch
Salt	1 tsp
Vegetable oil or margarine	3 Tbsp
Parsley	1 Tbsp, chopped

Method:

Peel and devein prawns, then chop until fine
Mix flour with milk, set batter aside
Crack eggs into a bowl and beat lighty. Add batter to eggs and mix well. Then, add nutmeg, pepper and salt, stir to mix then add prawns
Heat oil or margarine in a clean frying pan (skillet). Make an omelette of egg mixture and cut into broad strips. Sprinkle with parsley and serve warm.

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman

Simple Omelette – Telur Dadar

2011-02-17T10:10:00.000-08:00

Ingrediens:

onion	1, medium, peeled and finely chopped
Red chilli	1, medium, thinly sliced
Peanut oil	1 Tbsp
Peanut Oil	5
Salt	½ tsp
Vegetable oil for margarine	2 Tbsp

Method:

Fry onion and chilli in peanut oil until onion is earthly brown Dish out and set aside
Crack eggs into a bowl and beat lightly. Mix in salt
Heat oil or margarine in a clean frying pan (skillet). Pour in eggs and as omelette settles, sprinkle lightly with fried onion-chilli combination, which gives the omelette a wonderful flavor. Turn omelette over and do the same with the other side
Cut cooked omelette into narrow strips and serve warm.

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman

Omelette Tegal – Dadar Tegal

2011-02-17T10:08:00.000-08:00

Ingredients:

Eggs	5
Spring onion (scallion)	1, coarsely chopped
Dried prawn (shrimp) paste (terasi)	1 pea-size piece, softened in 1 tsp water
salt	½ tsp
Peanut oil	2 Tbsp

Method:

Crack eggs into a bowl and beat lightly. Add spring onion, dried prawn paste and salt. Stir
Heat peanut oil in frying pan (skilled). Pour in egg mixture and fry on both sides
Cut omelette into broad strips and serve warm

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman

Salted Egg – Telur Asin

2011-02-17T10:06:00.000-08:00

Ingredients:

Duck’s eggs	10
Water	2 liters (8 cups/ 3 1/5 pints)
Coarse salt	450 g (1 lb)
Saltpetre (potassium nitrate)	½ tsp

Method:

Put eggs into old-fashioned earthen jar or bean pot
Bring water to the boil in a pot. Dissolve salt and saltpeter in boiling water, then remove from heat and leave to cool
Pour cooled solution over eggs and store for 3 weeks
When required, remove, eggs from earthen jar or bean pot and hard-boil them
To serve, slice each egg in half, but retain shell

source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman

Spicy Padang-style Eggs – Gulai Telur

2011-02-17T10:03:00.001-08:00

Ingredients: 8 eggs
2 cups (500 ml) thick coconut milk
½ turmeric leaf, shredded (optional)
1 tablespoon tamarind juice (see our sambal recipe)
½ teaspoon salt
Crispy Fried Shallots (see our sambal ), to garnis (optional)
Spice Paste
1 in (2 ½ cm) fresh galangal, peeled and sliced
½ in (1 cm) fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric
1 in (2 ½ cm) fresh ginger, peeled and sliced
2 to 4 bird’s-eye chilies, deseeded
5 shallots, peeled
3 cloves garlic, peeled
Cooking Direction:

Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories
Boil the eggs for 7 to 8 minutes until hard, then drain plunge into a basin of cold water to cool. Peel the eggs and set aside.
Prepare the Spice Paste by grinding all the ingredients coarsely in a mortar or blender and adding a little coconut milk if necessary to keep the mixture turning. Set aside.
Bring the coconut milk slowly to aboil in a wok or saucepan. Add the Spice paste and turmeric leaf (if using), mix well and simmer for 2 minutes. Reduce the heat to low, add the eggs and continue to simmer uncovered until the sauce thickens, 8 to 10 minutes. Season with the tamarind juice and salt, simmer for 1 more minute and remove from the heat. Serve hot garnished with Crispy Fried Shallots.

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsan

Water Spinach with Coconut and Spicy Dressing – Pelecing Kangkung

2011-02-17T10:01:00.000-08:00

Ingredients: 10 oz (300 g) water spinach (kangkung) or regular spinach
1 kaffir lime leaf
1 clove garlic, peeled
1 teaspoon shaved palm sugar or dark brown sugar
1 cup (100 g) freshly grated coconut
3 bird’s eye chilies or red finger-length chilies, deseeded
½ teaspoon dried shrimp paste (trasi), dry roasted
1 teaspoon salt
1 teaspoon freshly squeezed lime or lemon juice
2 tablespoons warm water
2 tablespoons roasted unsalted peanuts
4 limes, halved, to serve
Cooking Direction:

Wash the spinach well and discard the tough stems. Cut into lengths Blanch in boiling water for 1 to 2 minutes, then set aside on a plate.
Grind the kaffir lime leaf, garlic, palm sugar and grated coconut in a blender until fine and set aside in a bowl, then grind the chilies, dried shrimp paste, salt, lime or lemon juice and water to a smooth paste.
To serve, toss the blanched spinach with the dried shrimp paste mixture, Sprinks the grated coconut mixture and peanuts on top and serve with lime halves on the side.

Note: if water spinach is not available, substitute any other leafy green vegetable such as spinach or Chinese cabbage
Source: Source: Authentic Recipes From Indonesia, Heinz Von Holzen and Lother Arsana

Eggs in Fragrant Lemongrass Sauce – Telur Petis

2011-02-17T09:59:00.000-08:00

Ingredients:
8 eggs
1 tablespoon oil
1 teaspoon palm sugar or dark brown sugar
2 cups (500 ml) thick coconut milk
2 bird’s-eye chilies, bruised
2 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
2 salam leaves
½ teaspoon salt
Crispy Fried Shallots (see our sambal recipes),
To garnis (optional)
Cooking Directions:

Prepare the Crispy Fried Shallots (if using) by following the recipe on sambal categories
Boil eggs for 7 to 8 minutes until hard, then drain and plunge into a basin of cold water to cool. Peel the eggs and set aside.
Prepare the Spice Paste by grinding all the ingredients in a mortar or blender until fine and adding a little coconut milk if necesseray to keep the mixture turning. Set aside
Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sugar and stir-fry until completely dissolved, then add the coconut milk, chilies, lemongrass and salam leaves and bring to a boil, stirring gently. Reduce the heat to low, add the eggs and simmer uncovered until the sauce thickens, 8 to 10 minutes. Season with the salt and remove from heat. Garnish with Crispy Fried Shallots and serve hot with stearned rice.

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana

Indonesian Salads and Appetizers

2011-02-17T09:41:00.001-08:00