Yummy Foods

Restaurant Equipment and Supplies from Wasserstrom

noreply@blogger.com (MasakaN JowO) — Mon, 27 Jul 2009 04:32:40 PDT

Restaurant have a good market place in several country. Starting restaurant like a business is a good idea. Have a good restaurant, unique concept, be different one of factor can make interest user to visit our restaurant. I think you have a strategic plan for you business, for better restaurant.

Starting business restaurant not simple like was we get planned. One problem should we solve for starting point is how and where we can get for cheap with good quality Restaurant Equipment ? Hemmm ... after get this all, next how to promotion our restaurant and so much.

Wasserstrom Restaurant Supplies , i think its is a good problem solve to you. Have a good restaurant equitment is one factor can make your user more comfortable with your restaurant. Wasserstrom can be alternatif for Restaurant Supply. Like professional chefs, professional cookware and chain restaurant supplies. Get a good offer for your restaurant equitment, complete in one stop shopping.

You can get funiture, tableware, and many kinds product can you buy at restaurant equipment and supplies from Wasserstrom where the highest quality in culinary products and services is a century-long tradition. You will know detail of product do you want. Effective problem solving for one reason why restaurant business should start early.

Miserable Breakfast

noreply@blogger.com (MasakaN JowO) — Sun, 10 Aug 2008 19:53:04 PDT

today is so miserable for me hope i can eat my breakfast (wanna eat yummy brownies with all my friends in office) but can not..........i can't catch my last bus......i am late again n again.........absent again n again.....hope, my boss won't angry tomorrow, i wish everything will be ok tomorrow.........

so, here i am in front of my PC share everything here in my blog........take my breakfast alone....think i have a bad day yup i have a bad day, terrible bad day but it's ok i can do everything i want tday

Hot Topic

noreply@blogger.com (MasakaN JowO) — Mon, 04 Aug 2008 20:00:43 PDT

Not really hot i think but i don't know why i choose that title above.......perhaps just wanna make the underlined that the topics which i write later is so important for us

I am talking about fresh water for our health. What kind of drink do you like? Soft drink? tea? or coffee?. Do you know that the best drink for us is fresh water. Wanna know why???? cause........sixty percent of our body is water so if you don't have enough water you're gonna get sick. Drink enough water will help our heart and kidneys work well. Pay attention with what i write (gee, why i look such a talkative mom ha ha ha)......Drink at least 8 glasses of water per day will ya.....and do it from now!!!!

Yummy Breakfast

noreply@blogger.com (MasakaN JowO) — Mon, 28 Jul 2008 19:08:11 PDT

Actually i don't know what i must write in my first blog (not really my blog i think ha ha a generous man give it to me, thanks to him because of him i can show up in blog now). Hope i can have more, more and more friend like him........(mr.....if you read this...i know u must be laugh). For the first time i will write something about my family's breakfast

As a housewife and working mom i must prepare quick and yummy breakfast everyday....not special one but full of nutrition like fried rice, bread toasted with chocolate and jam (this my daughter and my husband's favorite)and also noodles.
Recently i try to make a various breakfast from bread combine with carrot, pea, milk and flour (i have this recipe from old book that i bought in Simpang Lima). Easy to make, simple and so yummy...

Momo (Chicken Yakitori)

noreply@blogger.com (MasakaN JowO) — Sun, 27 Apr 2008 20:28:28 PDT

Prep 10 mins
Cook 15 mins
Serves 1

300 gr daging ayam paha tanpa tulang, potong dadu

Bahan untuk saus Yakitori :
100 ml kaldu ayam ☺ 80 ml sake ☺ 120 ml mirin ☺ 120 ml soyu

Cara membuat :
Cara membuat :

Untuk saus yakitori, masak bahan hingga mendidih dan biarkan dengan api kecil hingga 25 menit kemudian. Saring dan simpan.

Tusuk daging dengan tusuk sate. Beri minyak dan panggang diatas panggangan selama satu menit. Olesi dengan saus yakitori dan panggang hingga matang.

California Roll

noreply@blogger.com (MasakaN JowO) — Sun, 27 Apr 2008 20:27:58 PDT

Prep 10 mins
Cook 20 mins
Serves 1

1 kani stick (daging kepiting) ☺ 1 buah timun jepang ☺ 1 lembar selada ☺ 1 buah alpukat ☺ Mayonise secukupnya ☺ 20 gr tobio (telur ikan) ☺ 2 lembar sushi nori (rumput laut)

Bahan untuk nasi sushi
200 gr beras jepang ☺ 300 ml air ☺ 1 potong konbu (10 cm x 5 cm) ☺ 2 sdm cuka beras ☺ 2 sdm gula ☺ garam secukupnya

Cara membuat :

Untuk nasi sushi, masukkan beras, air, dan konbu dalam rice cooker. Setelah matang, angkat dan campurkan bumbu lainnya sambil diaduk rata dan nasi menjadi dingin.

Ambil nasi dan bentuk ukuran 20 cm x 10 cm diatas makisu (anyaman bambu untuk membuat sushi) Taburi tobiko dan balik

Letakkan sushi nori diatasnya, menyusul kemudian potongan timun. kani stick, selada, alpuka dan mayonise.

Gulung nasi hingga satu gulungan, potong dan hidangkan

Negima

noreply@blogger.com (MasakaN JowO) — Sun, 27 Apr 2008 20:27:17 PDT

Prep 10 mins
Cook 40 mins
Serves 2

Bahan untuk saus Yakitori :
100 ml kaldu ayam ☺ 80 ml sake ☺ 120 ml mirin ☺ 120 ml soyu

Bajan untuk air dashi :
10 cm x 5 cm konbo (rumput laut kering) ☺ 1 ltr air ☺ 50 gr hanakatau/katatsubushi (serutan ikan kering)

Gula secukupnya ☺ 100 gr tulang ayam ☺ 300 gr daging ayam paha tanpa tulang potong dadu ☺ 2 daun bawang, potong 3 cm

Cara membuat :

Untuk saus yakitori, masak bahan hingga mendidih dan biarkan dengan api kecil hingga 25 menit kemudian. Saring dan simpan.

Untuk air dashi, campur semua bahan dan didihkan. Matikan api begitu air mendidih. Kemudian saring dan simpan.

Tususk daging dan daun bawang dengan tusuk sate selang seling

Beri minyak dan panggang diatas panggangan selama satu menit

Olesi dengan saus yakitori dan panggang hingga matang

Thai Noodles

noreply@blogger.com (MasakaN JowO) — Sun, 27 Apr 2008 20:26:29 PDT

Prep 20 mins
Cook 20 mins
Serves 4

º 4 pkts instans noodles º 1 tbsp oil º 2-3 tbsps red curry paste º 370 g chicken fillet, cut into strips º 2 tbsps lime juice º Salt to taste º

Spice Mix
º 6 shallots º 3 cloves garlic º 2 red chillies, seeded º

Sauce Mix
º 2 tbsps fish sauce º 1 tbsp grated palm sugar º 3 cups coconut milk (1.5 cups milk and water º 1 chicken stock cube º

Cook the noodles according to the packet intructions. Drain and set aside

Finely chop the spice mix ingredients, theb stir-fry with oil in a hot wok for another 2 mins

Add chicken. Mix well for 2 mins or until cooked. Add sauce mix and simmer over a low fir. Turn off fire before it begins to boil, and add lime juice and salt to taste

To serve, spoon the gravy over the cooked noodles and garnish with mint leaves, if desired

Thai Noodles

noreply@blogger.com (MasakaN JowO) — Thu, 24 Apr 2008 19:45:51 PDT

Cook the noodles according to the packet intructions. Drain and set aside

Finely chop the spice mix ingredients, theb stir-fry with oil in a hot wok for another 2 mins

Add chicken. Mix well for 2 mins or until cooked. Add sauce mix and simmer over a low fir. Turn off fire before it begins to boil, and add lime juice and salt to taste

To serve, spoon the gravy over the cooked noodles and garnish with mint leaves, if desired

Spicy Chicken Rice

noreply@blogger.com (MasakaN JowO) — Mon, 24 Mar 2008 21:23:24 PDT

250 g chicken fillet, sliceed ☺ 40 g ready-made rendang paste ☺ 2 kaffir leaves, shredded finely ☺ 2 tsps oil ☺ 1 cup uncooked rice, washed an seasoned with 1 tsp salt and sugar ☺ 4 shitake mushrooms, chopped ☺ 10 roasted cashew nuts, chopped ☺ 8 raisins ☺ 1 cup (about 240 ml) chicken stock

Rub chicken with rendang paste, lime leaves, oil and pinch of salt, sugar and papper. Set aside.

Mix seasoned rice with mushrooms, nuts and raisins.

Divide chicken between 2 Chinese rice bawls. Pack rice on top. Pour chicken stock equally into each bowl.

Steam over a high fire for 20 mins.

To serve, unmould the rice onto a plate, and garnish with coriander leaves and siliced chilli.
Serve for 2 person

You can read Eat More Weigh Less! for refference

Fried Custard Buns

noreply@blogger.com (MasakaN JowO) — Sun, 07 Jun 2009 01:14:31 PDT

Custard Paste
120 g caster sugar ☺ 1 tsp plain flour ☺ 45 g custard powder ☺ 1 medium egg, beaten lightly ☺ 200 ml evaporated milk ☺ 200 ml water ☺ 1 tsp vanilla essence ☺ 1 tbsp melted butter

Dough
300 g plain flour ☺ 60 g caster sugar ☺ 0.5 tsp salt ☺ 1 tsp baking powder ☺ 140 ml water ☺ 1 tbsp melted butter or oil ☺ 2 cups oil for dee-frying

Put ingredients for the custard paste into a bowl and mix well untik lump free. Cook over a very low fire, stirring constantly until the custard thickens. Leave aside to cool thoroughly.

Put all the dough ingredients into bowl. Knead until smooth. Leave aside for 30 mins. Then divide into balls.

Take one ball of dough, flatten with your palm. Place 1 tbsp custard paste in the middle, and shape dough intto a flattened ball. Repeat with the remaining/

Heat oil for deep fryong and fry the buns until golden brown, about 5 to 8 mins.

Serve hot for 5 person

You can read Eat More Weigh Less! for reference

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KIWI AND ORANGE SMOOTHIE

noreply@blogger.com (MasakaN JowO) — Fri, 12 Dec 2008 21:34:59 PST

Kiwi fruits, I think it very fully vitamin and nutrients, we try to make a drink with it.

2 Kiwi Fruits, peeled
2 Mandarin oranges, peeled and seeded
1 tube vanilla yoghurt ice cubes
1 tbsp honey

Blend kiwi fruits, mandarin oranges, yogurt an ice in a blender till smooth
Add the honey if you prefer a sweeter smoothie
Serve Immediately

Tip : To fully enjoy the kiwi fruits vitamin and nutrients, drink this smoothie as soon as its blended

FRUITY SALAD WITH LIME DRESSING

noreply@blogger.com (MasakaN JowO) — Fri, 12 Dec 2008 21:34:59 PST

Lets Back to Recipes in English, we start with fruit I think it can make us health

4 Kiwi Fruits, peeled and sliced
1 Ripe mango, peeled and cubed
4 Cherry tomatoes, quartered
1 Cucumber, peeled and cubed
3 Spring mint, shredded

Dressing (mixed well)
Juice of 1 lime
1,5 tbsp fish sauce
1,5 tbsp sugar
0,5 tsp salt

1.Place kiwi fruits, mango, tomatoes and cucumber in a bowl
2.Combine dressing with fruits and toss gently. Top with mint and serve

BAKING WORDS

noreply@blogger.com (MasakaN JowO) — Thu, 20 Dec 2007 17:51:59 PST

The what and way of rolling, kneading and other common terms found in cook books

Baking Therms Explained

Binding ingredient. An ingredient, such as egg white, that holds other ingredient together
Come together. When small amounts of water are added to a crumbled mixture, it comes together and forms a rough dough.

Make a well. Place flour on a clean worktop or in a large mixing bowl. Make a hole in the middle and add eggs or other liquid in

Punch Down. To push fist into risen dough to stand for a certain period before shaping it into a roll or braid. Resting makes the dough easier to work with.

Rubbing in method. Most pastry recipes call for rubbing butter into flour. Do this by picking up some flour along with chopped butter pieces and rubbing your fingertips to combine the two together.

Egg wash. A beaten egg, mixed with a little water or milk, brushed on top of pastry before baking to add sheen when cooking

Pulse. Short on and off burst of food processor. Its generally used to chop or mince foods.

Asem-asem Sandung Lamur

noreply@blogger.com (MasakaN JowO) — Fri, 12 Dec 2008 21:34:59 PST

Sandung Lamur merupakan nama bagian daging Sapi yang menurut ibu saya paling empuk dan mengandung kaldu yang sipppp. Coba resep ini kalo nggak ketagihan berarti anda Vegetarian he .. he… atau kalo nggak kena kolesterol.
BAHAN :

½ kg. daging sapi sanding lamur, cuci bersih, rebus sampai empuk. Tips supaya daging empuk kalo direbus, tambahkan sendok kedalam rebusan pasti daging cepat empuk, filosofinya : emang lebih empuk dagingnya daripada sendoknya iya nggak.

1 kg. telur puyuh, rebus lalu kupas kulitnya jangan sampai keluar kuning telurnya kalo sudah terlanjur, dimakan saja langsung.

250 gr. Buncis, potong 2 cm

BUMBU :

8 siung bawang merah iris halus
5 siung bawang putih iris halus
6 buah capai merah potong-potong
8 buah cabai hijau potong-potong
1 ruas rengkuas
3 lembar daun salam
2 buah tomat, belah empat
1 biji asem jawa, larutkan dengan air, ambil airnya.
1 iris gula jawa (1 jempol tangan)
100 cc kecap manis
½ sdt bumbu penyedap
Minyak goreng secukupnya.

CARA MEMBUAT :

Panaskan minyak goring, tumis bawang merah, bawang putih sampai harum.
Masukkan daging, aduk-aduk.
Tuang kecap manis
Masukkan semua bumbu
Tambahkan air kaldu daging.
Masukkan telur puyuh
Terakhir masukkan buncis, tunggu sampai mendidih.

Selamat menikmati

CUMI MASAK KECAP

noreply@blogger.com (MasakaN JowO) — Fri, 12 Dec 2008 21:34:59 PST

Cumi-cumi, ikan laut yang satu ini kalo menurut saya paling enak, karena tidak amis dan eehm… dimasakan apa aja pasti enak, kali ini saya coba masak dengan kecap manis.

Ternyata setelah dicoba enak…..

BAHAN-BAHAN :

1 Kg Cumi-cumi, buang tinta (kalo menurut saya enak ada tintanya) dan kulitnya, beri air jeruk nipis.

7 siung bawang merah iris halus
5 siung bawang putih iris halus
1 ruas jahe iris halus (bagi yang tidak suka jahe tidak perlu ditambahkan saya rasa tidak merubah rasa).
6 buah cabai merah, pilih yang besar biar pedes, iris tipis-tipis
2 ruas jahe, iris tipis
6 sendok makan kecap manis
1 sendoh the garam
½ sendok merica bubuk
1 sendok the penyedap
Minyak goreng secukupnya atau kalosuka pake margarine juga boleh.
1 buah tomat, potong sesuai selera

CARA MEMBUAT :

Panaskan minyak, tumis bawang merah, bawang putih sampai berbau harum.
Masukkan cumi, aduk-aduk.
Masukkan kecap, jahe, kunyit. Masak sampai airnya keluar, atau jika perlu tambah sedikit air
Setelah itu masukkan semua bumbu dan tomat.
Didihkan sampai empuk.

Hidangan siap disajikan, enak nich biasanya cumin ditemani nasi putih panas sudah enak, jangan lupa setelah selesai makan buahnya jika ada minum juga susunya. 4 sehat 5 sempurna.

SAYUR LODEH REBUNG

noreply@blogger.com (MasakaN JowO) — Fri, 12 Dec 2008 21:35:00 PST

Rebung lagi... masakan ini memang enak sih kalo bener cara mengolahnya, ini slah satunya

BAHAN :

500 gr. Rebung, iris memanjang tipis-tipis sesuai selera, rebus hingga matang, ingat tips masak rebung di resep sebelumnya.
750 cc. Santan
500 gr. Udang. Dikupas kemudian dihaluskan
100 gr. Daun melinjo muda
6 buah cabai hijau

BUMBU :

2 buah cabai merah
6 siung bawang merah
2 siung bawang putih
1 std ketumbar
1 potong kencur
5 butir kemiri
1 potong tersai
Garam secukupnya
Gula jawa secukupnya

Semua bumbu dihaluskan

1 potong lengkuas
2 lembar daun salam

CARA MEMBUAT :

Rebus rebung bersama santan, bumbu yang sudah dihaluskan, lengkuas, daun salamdan udang.
Sesudah mendidih masukkan daun melinjo muda dan cabai hijau.
Masak terus sampai masak, sambil diaduk-aduk.

UDANG REBUNG MASAK SANTAN

noreply@blogger.com (MasakaN JowO) — Fri, 12 Dec 2008 21:35:00 PST

Rebung merupakan masakan khas daerah-daerah Kendal sebelah selatan kayak Magangan, Sumbersari, Pegandon karena disana masih banyak pohon bamboo, coba kalo di China kasihan Panda kalo rebung juga dimakan manusia.

BAHAN :

200 gr. Udang, kupas, tinggalkan ekornya atau kalo nggak seneng bisa dibuang sekalian tuh ekor.
250 gr. Rebung, cari yang paling muda dan segar. Potong tipis-tipis. Tips memasak rebung, rebus dulu sampai matang kemudian tiriskan. Tips ini dipercaya bisa menghilangkan bau yang tidak sedap/langu.
3 buah cabai merah besar, iris tipis-tipis
3 buah cabai hijau besar, iris tipis-tipis.
400 cc santan kental dari satu butir kelapa yang tua.
Minyak goring secukupnya.

BUMBU :

5 siung bawang merah
4 siung bawang putih
4 butir kemiri
5 buah cabai merah
1 ruas kunyit

Kelima bahan tersebut dihaluskan

Tambahkan 2 lembar daun salam dan 1 jari lengkuas.

CARA MEMBUAT :

Panaskan minyak goreng.
Tumis bumbu halus, daun salam, lengkuas sampai harum walau tak seharus minyak wangi.
Masukkan udang, aduk aduk sampai udang kemerahan
Masukkan rebung
Tuangkan santan kental.
Masakan sampai matang.
Masukkan potongan cabai merah dan cabai hijau, lalu aduk sampai rata

Hidangkan, resep ini cukup untuk 8 orang dewasa ukuran sedang, maksudnya dengan selera makan yang sedang saja.

KOHU-KOHU MASAK

noreply@blogger.com (MasakaN JowO) — Fri, 12 Dec 2008 21:35:00 PST

Kohu-kohu merupakan masakan khas daerah Ambon dan menurut mereka Kohu-kohu enak disantap dengan singkong rebus, bener nggak ya..? Tenang, saya punya teman di Ambon yang bisa menjawabnya, tapi tunggu dia lihat blog ini.

BAHAN :

1/2 kg Sayur Sawi

2 ons Tauge pendek

2 ikat Daun Kemangi

1 ekor Ikan Tongkol yang sudah dibakar dan dihaluskan

1 bh Kelapa Muda diparut

Cabai merah, Cabai rawit sesuai selera

3 siung Bawang Putih

3 bh Jeruk Nipis diambil airnya

Garam secukupnya

CARA MEMBUAT :

Sawi hijau dicuci bersih, kemudian diseduh dengan air panas, diamkan kira-kira 10 menit, Tiriskan.
Remas-remas sawi kemudian dirajang halus
Potong tipis-tipis daun kemangi.
Cabai merah, cabai rawit dan bawang putih dihaluskan.
Campurkan kelapa parut, daun kemangi, air jeruk nipis dan daging ikan tongkol lalu ditambahkan garam secupunya.
Sangrai campuran tersebut sampai warnanya kecoklatan
Masukkan potongan sawi dan terakhir masukkan tauge.
Aduk-aduk sebentar sampai tercampur rata.

Kohu-kohu ini biasa dimakan dengan singkong rebus, kayaknya singkong rebusnya enakan kalosudah dihaluskan ya?

SATE UDANG BUMBU REMPAH

noreply@blogger.com (MasakaN JowO) — Fri, 12 Dec 2008 21:35:00 PST

Sate Udang merupakan masakan yang disuguhkan dengan design alternatif agar lebih mengundang selera khususnya anak-anak.

BAHAN :

400 gr Udang Besar
6 buah Cabai Merah
4 buah Kemiri
1/2 sdt Kencur
1 sdt Kunyit
1 sdt Bawang Putih Goreng
1 sdt Air Jeruk Sambal
1 sdm Gula Pasir

Garam dan tusuk sate secukupnya

CARA MEMBUAT :

Bersihkan udang dan kupas kulitnya (ini alasannya kenapa harus pakai udang yang besar, kalo dikupas kulitnya biar masih kelihatan besar)
Semua bumbu dihaluskan, campur dengan udang.
Udang berbumbu ditusuk lalu dipanggang.
Hati-hati dalam memanggang jangan sampai GOSONG nanti pahit, dan yang penting jangan sampai kena tangan, Sakit.

BOTOK

noreply@blogger.com (MasakaN JowO) — Fri, 12 Dec 2008 21:35:00 PST

Botok merupakan makanan favorit saya, lebih enak kalo dibungkus dengan daun pisang. Monggo anda bisa mencobanya.

BAHAN :

1 buah Kelapa Muda diparut
1/4 kg Udang kecil
1 genggam Petai China
1 genggam Cabai Rawit
6 buah Belimbing sayur diiris tipis-tipis
3 siung Bawang Putih
1 potong Lengkuas, Kencur, Terasi
1 sdt Ketumbar
2 sdt Gula Merah
Garam secukupnya

CARA MEMBUAT :

Udang dibersihkan, setelah itu diuleg kasar.
Semua bumbu dihaluskan
Semua bahan dan bumbu dicampur menjadi satu.
Kemudian dibungkus dengan daun pisang.
Kukus sampai matang

Botok ini enak dihidangkan hangat dengan nasi putih hangat, apalagi dinikmati dengan iringan Gamelan wih.. sedap

RECIPES IN ENGLISH

noreply@blogger.com (MasakaN JowO) — Thu, 20 Dec 2007 17:51:59 PST

SATAY AYAM (Chicken Satay)
Seerves approximately six people

Satay, quick-grilled over a roadside fire, is popular street food today in Indonesia

2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. dark soy sauce
2 tsp. tamarind juice (see ingredients list)

Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.

Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.

Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.

Satay Sauce

8 Tb. crunchy peanut butter
1 1/2 cups water
3 tsp. garlic salt
3 tsp. dark brown sugar
Tamarind juice to taste
Coconut milk (see ingredients list) or additional water

Put peanut butter and water in a saucepan and stir over gentle heat until mixed.

Remove from heat and add all other ingredients except coconut milk or additional water. Use coconut milk or water to make sauce thick yet pouring consistency. Check seasonings and add more salt and tamarind juice if needed.

RENDANG
Serves eight to ten people

Sumatrans and Javanese have very different interpretations of this favorite beef dish. Sumatrans like it hot and dry, while Javanese like it sweeter with more gravy. While, a Javanese herself, Tatik leans toward the style of Padang in Sumatra, considered by most the source of the best food in the country. Out of sympathy for her guests, she cuts back on the hot pepper. But if you'd like to sample true Padang-style eating, load up on the sambal.

1 medium onion chopped
5 cloves garlic, chopped
1 Tb. fresh ginger, chopped
5 fresh red hot chillies chopped or 2 Tb. crushed dry chili
2 cups coconut milk
1 1/2 tsp. salt
1 tsp. ground turmeric
2 tsp. ground coriander
2 tsp. galanga powder (see ingredients list)
4 tsp. paprika
6 kemiri (see ingredients list)
6 kaffir lime leaves (see ingredients list)
1 stalk of fresh lemon grass or 1 Tb. lemon grass powder (see ingredients list)
1/2 cup tamarind juice
1/2 cup water
3 lbs. round or chuck steak cut into strips approximately 1 1/2 wide and 2 1/2 long

Mix all ingredients but meat in a blender or food processor. Add to a large saucepan, add meat and bring quickly to a boil.

Reduce heat to moderate, stirring occasionally until sauce reduces by one-half. Turn heat to low and continue cooking until gravy is almost dry stirring frequently to ensure mixture does not stick to the pan.

Allow meat to fry in remaining oil until it is dark brown. Cooking time approximately two hours. Serve with white rice.

KARI IKAN (Fish Curry)
Serves 4 people

No sampling of Indonesian dishes would be complete without seafood or a curry.

1 Tb. oil
1 onion, sliced
1 tsp. grated fresh ginger
8 kemiri ground
1 tsp. curry powder
2 tsp. kecap manis (sweet soy sauce)
2 tsp. lemon juice
1 cup water
4 fish fillets
2 scallions, chopped

Heat oil in a wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over low
heat for 3 minutes.

Add kecap manis, lemon juice, and water, and bring to a boil. Reduce heat and simmer for about 3 minutes.

Add fish fillets in a single layer in the wok. Cover and simmer for 5 minutes on each side or until the fish is done. Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with white rice.

SEMUR DAGING (Slices Of Beef In Soya Sauce)
Serves 3 or 4 people

On my first night in Jakarta, my hostess prepared semur. No doubt she felt it would be easy on my wimpy western palate, but I found its sweetness strange and exotic. Of course a palate trained in the Midwest during the fifties and sixties would have found anything exotic! Now that I have toughened up, I know to serve a dish like this with plenty of sambal for a balance between sweet and hot. T

1 lb. beef roast, thinly sliced
2 shallots, sliced
1 clove garlic, finely chopped
2 Tb. kecap manis (sweet soy sauce)
2 Tb. butter
2 hard-boiled eggs, halved
2 potatos, thinly sliced
2 tomatos, peeled and chopped
4 scallions, chopped
Salt and pepper to taste
Pinch of nutmeg
Thinly sliced fried onion

Fry shallots and garlic in butter until lightly browned. Add meat and potato slices, and saute briefly. Add the tomato, soy sauce, salt, pepper, and nutmeg. Mix well.

Cover and cook for 5 minutes. Add eggs and cook for 5 minutes more. Add scallions just prior to serving and garnish with fried onions. Serve with white rice.

SAMBAL

And at last, the food that gives Indonesian cuisine its spark. There are sambals of all sorts to accompany different kinds of dishes. Some are used as an ingredient in dishes like sambal goreng ikan (fish fried in sambal). The heat can come from fresh red chillies for from bottled chilli paste. Modify it to suit your needs.

2 large tomatoes
2 large Spanish onions
1 tsp. terasi (see ingredients list)
Several cloves of garlic
1/2 cup sambal oelek (raw chili paste) (see ingredients list)
1/4 cup oil
Salt and pepper to taste

Blend together in a food processor the tomatoes, onions, terasi, garlic and sambal oelek until slightly chunky. Do not
overblend.

Place mixture in a pot, preferable with a non stick surface with the oil, salt and pepper and lightly boil until no water surfaces. The sambal is done when the consistency is constant and it no longer seperates.

(For Sambal Manis - Sweet Sambal -- a very common variation on the theme, add 1/4 cup of Kecap Manis when the sambal is almost done.)

Staple Ingredients

Tamarind juice is made from block tamarind concentrate sold in Indonesian stores, some supermarkets. To make tamarind juice, break off a piece of the block and soak in warm water for 10 to 15 minutes. Squeeze and loosen the remainder of the flesh from the seeds and strain. Use a ratio of approximately 1:4 tamarind concentrate to water.
Coconut milk can be found canned at Indonesian groceries, many supermarkets
Galanga (also known as laos) powder, the ground root of a rhizome related to ginger.
Kemiri or candlenut is ground and used as a thickening agent in Indonesian food. Don't eat kemiri raw! They contain a mildly toxic substance which is destroyed by cooking.
Kaffir lime leaves can be found frozen and dried at Indonesian food stores. The frozen ones are more flavorful.
Terasi or shrimp paste can be found in Indonesian
Sambal Oelek or raw chili paste is available in Indonesian markets.