Chef Recipe

Nasi Goreng

2013-01-13T09:34:00.004-08:00

The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish.

Now more usual server for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients:

Nasi Goreng

350 gr. Long Grain Rice

2 Tbs. Vegetable Oil

3 Eggs

1 Onion

2 Green Chillis, Sambal Ulek or Sambal Badjak.

1 Garlic Clove

1 Leek

1 teaspoon Ground Coriander

1 teaspoon Ground Cumin

250 gr. Chicken meat

250 gr. Shelled Prawns

3 Tbs. Kecap Manis

Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot.

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Opor Ayam

2013-01-13T09:29:00.001-08:00

Ingredients:

Opor Ayam

1 chicken (1 to 1½ kg)

8 tablespoons groundnut oil

1 large onion

2 cloves of garlic

1 teaspoon trassi

200 ml water

1 dessertspoon goela Djawa

300 ml Coconut milk

pepper, salt & kecap manis

4 hard boiled eggs

Bumbu's

4 kemiri nuts

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon laos powder

½ teaspoon turmeric

Preparation:

Divide the chicken into 4 equal portions, wash and dry. Rub in pepper and salt.

Dice the onion and crush the garlic.

Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.

In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned. Add the bumbu's and fry for a further 2 minutes then add the trassi and fry for a further minute.

Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.

Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or kecap manis. Add the peeled, hard boiled eggs.

Serve with boiled rice and atjar.

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Sate Daging

2013-01-13T09:22:00.000-08:00

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.

Ingredients:

500 gr. of Beef, Pork or Chicken

Marinade:

Sate's

1 Onion

1 Garlic clove

30 ml Dark Soya sauce

1 teaspoon Coriander powder

1 teaspoon Lemon Grass

1 teaspoon Hot Chilli paste

1 glass red wine (optional)

30 ml water

Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).

Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate's and leave to marinade for at least 2 hours.

Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

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Semur Daging

2013-01-13T08:42:00.001-08:00

This is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked.

As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef and it will still come out tender. The combination of Clove, Nutmeg and Cinnamon gives this dish a really nice distinctive flavour. Serve with boiled rice.

Ingredients:

Semur Daging

500 gr Stewing Beef

2 medium sized Onions

4 Cloves of Garlic

150 ml cooking oil

300 ml water

2 tablespoons Vinegar or lemon juice

3 tablespoons Kecap Manis

3 large tomatoes

1 large potato

2 hardboiled eggs

Bumbu’s:

2 Salem leaves (Indonesian bay)

1 teaspoon ground clove

1 teaspoon ground nutmeg

½ teaspoon cinnamon

1 star anise

Pepper and salt

Preparation:

Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften. Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.

Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.

The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.

Before serving remove salem leaves and star anise.

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