| Rugebregt / Frank / Indonesian Cooking |
F. RUGEBREGT
"I hope that these recipes will help my American friends to
prepare and enjoy Indonesian food."
I was born and raised in Indonesia. As a boy I liked to watch my mother in the kitchen prepare different dishes and I developed an interest in cooking. Sometimes I helped preparing the meat. In later years when I was older I still took pleasure in watching my mother cook and picked up more hints on preparing food. In the early fifties when we were in Holland and no ingredients were available at that time she told me different substitutes and shortcuts. Luckily that time is over and most of the ingredients are now readily available in many grocery stores in Holland as well as in America.
Here on the West-coast of America and especially in California, the ingredients are even available fully prepared and packed ready to use in servings of four or six with complete instructions in English. There are mostly imported from Indonesia or Holland, and I have seen many Oriental grocery stores carry these items.
I hope that the recipes in this pamphlet will help my American friends to prepare and enjoy Indonesian food
Many Americans, especially the younger generations, could not tie Indonesia (a tropical country) to Holland or the Netherlands, a western European country. For those let me explain that for nearly 400 years Indonesia was a Dutch colony known as the Netherlands East Indies, and it was not until after World War II that it gained its independence when in 1945 president Soekarno proclaimed the Republic of Indonesia
The Republic of Indonesia is a vast island nation along the equator consisting of more than 3,000 islands with a total land area of about 735,000 square miles, and a population in excess of 147,000,000.
The largest and most known islands are: Sumatra, Java. Madura, Kalimantan, Sulawesi, Bali, and Irian Barat (West New Guinea, the Eastern part is Australian) It is a melting pot of many nations, cultures and religions, each of which have its influence on the cuisine.
The recipes that follow, are for the every day meals of the average Indonesian family. An average Indonesian family meal consist mainly of rice with a vegetable dish and a fish, chicken, or meat dish.
It was during the colonial times that the "rijst tafel" (Dutch for rice table) was introduced to the Western world, which was usually an elaborate buffet with rice as the main dish and maybe a dozen or so side dishes of different variety. Mostly meat and chicken, and also fish and shrimp and vegetable dishes. In restaurants in Europe and on some ocean cruise ships where "rice tafel" is offered, the dishes are usually prepared and spiced to suit the Western palate.
Raw vegetables (lalap) with a hot pepper dip (sambal) are very common parts of a meal.
On special occasions or special holidays it is not uncommon that families are gathering and have a "slamatan" or feast. On such occasions it is not uncommon that there will be as many as upwards from thirty guests. Families are big, with lots of uncles and aunts cousins nieces, grand children you name it. Its on such occasions that there is an abundance of dishes and huge bowls of white and yellow rice.
Most of the spices mentioned here are available in any grocery store and some special spices are available in the oriental section. In cities where there is a big community of Orientals there are most likely Oriental markets, like in the China Towns, where all the special ingredients and spices are available. Especially on the West coast where there are large communities of Vietnamese, Taiwanese, Chinese, and Philipino's, it is not so hard to obtain all these ingredients and prices vary from store to store.
I will try to compile a list for your information using the English names, with a short explanation.
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Spices and ingredients available in most major supermarkets:
(Items marked * are some times only available in Oriental stores)
Indonesian ingredients and spices are available ready to use, whether they are made in California, or imported from Indonesia, Singapore or even Holland. In the Los Angeles and San Jose area, because of the large Indonesian population most of these ingredients are readily available in Asian grocery stores.
For cooking oil I usually use peanut oil or Canola oil if you are cholesterol conscious but any vegetable oil will do. In Indonesia most of the cooking is done with "minjak kelapa" or coconut oil.
Quarter an onion, then cut in thin slices and fry in vegetable oil until crisp and golden brown.
In a tightly covered jar, it can be kept for several weeks. This product is some times available in major supermarket chains known as French onion flakes.
I have found that many recipes are now available in pre-prepared packages, all you have to do is add the main ingredients and water or coconut milk. These packages are available in many Oriental, or Vietnamese and Philipino markets especially on the California coast. Also the hot pepper relishes (Sambal's) are very much available look in the Oriental or Mexican section of any mayor supermarket chain.
In Indonesia rice is steamed not boiled, and perhaps you prefer to cook it that way, but you need a bamboo container (kukusan) and a copper pot into which the bamboo container fits. There are however numerous types of Japanese and Taiwanese rice cookers on the market which are easy to use and the end product is just as good, without a lot of guess work. In Oriental stores you may also find find the metal type of rice steamers.
0ne cup of raw rice makes two cups when cooked. To cook soft rice use two cups of water to one cup of raw rice. For hard rice, such as to use for fried rice, use a cup an a half of water to one cup of raw rice.
Add water to the rice and bring to a boil. Turn down the heat, and cover tightly . Let cook for about twenty minutes. Never stir the rice and when you use larger quantities the rice may take longer to cook. The rice on top should be flaky and cooked trough. If the rice is done a grain should be easily mashed with the fingers. Either short or long grain rice is suitable for Indonesian dishes, personally I prefer "Jasmine rice" from Thailand it has a nice fragrance, and is available in Oriental stores and sometimes at major super markets.
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6 servings
Mix coconut milk with all ingredients and rice and cook 20 minutes, or until rice is done. Yellow rice is usually served on festive occasions.
Note: I lately have found packages of Indian saffron rice available at "Trader Joe's" in San Jose, it is also yellow but taste different.
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6 servings
Beat the eggs and make 4 very thin omelets, roll and set aside for garnish, or make scrambled eggs and set aside.
Fry onion and garlic in 2 tbs. of vegetable oil for two minutes. Add the ham, shrimp, chopped celery, soy sauce, salt and pepper and rice , then mix together on low heat for about 10 minutes
until brown. Thinly slice the rolled omelets to garnish with thin sliced red peppers, and fried onion flakes or if you have made scrambled eggs mix this in with the fried rice.
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6 servings
Cook the noodles in boiling water 5 minutes, rinse with cold water and drain. (If spaghetti noodles are used prepare it as recommended on the package) Brown the onions and garlic in oil, then add sliced ham, shrimp, soy sauce, white cabbage, snow peas (or Chinese pea pods) and stir fry for 5 minutes, add noodles and mix carefully and simmer for 5 minutes more.
Garnish the dish with thin sliced omelets and onion flakes and serve with shrimp puffs.
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4 servings
Wash the chicken and season with garlic salt, pepper, and soy sauce, and bake in open pan for 30 minutes at 350 °. Brown the onion and garlic in oil and add two tbs. soy sauce, brown sugar, 5 cloves and 1 cup water and bring to a boil. In a sauce pan add all the ingredients and the oven baked chicken and drippings and let simmer for 20 minutes. Add salt to taste.
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4 servings
Wash chicken split in half, and season with garlic salt and pepper and bake in oven at 350° for 30 minutes.
Melt the butter on low heat and add soy sauce, water, lemon juice, red peppers and brown sugar let simmer for 5 minutes. Poor over chicken and broil for another 30 minutes. turning it frequently to avoid burning- If you do happen to have the "sweet soy sauce" delete the brown sugar.-instead of broil you can roast the chicken over charcoal fire
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4 servings
Was the chicken split in half and season with garlic salt and pepper, bake in open dish for 30 minutes @ 350°. In a skillet brown the onion, garlic in 2 tbs vegetable oil, and add the coriander, caraway, lemon juice and coconut milk and bring to a boil and poor over chicken and let bake for another 20 minutes or until the sauce thickens stirring occasionally.
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4 servings
Wash the chicken and season with garlic salt and pepper and in an open dish bake in oven at 350° for 30 minutes. Brown the onion, garlic and shrimp paste in oil and add remaining ingredient, add coconut milk and let simmer for five minutes and poor over chicken and bake for 20 minutes covered remove cover and bake for 5 minutes longer until sauce thickens. (remove drippings if desired)
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4 servings
Wash the chicken season with garlic salt and pepper and bake at 350 ° in open oven dish for 30 minutes. Cut he carrot in 2 inch pieces and slice these lengthwise in thin strips. Brown the onion and garlic in 2 tbsp of vegetable oil and add all other ingredients for 5 minutes, add coconut milk and sliced carrots bring to a boil and poor over chicken and bake for 15 minutes longer.
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4 servings
Slice the onion and garlic and brown brown, add the pork meat and brown the meat. Add all other ingredients and water and bring to a boil. Reduce heat and let simmer for at least 20 minutes.
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Saté is a meat dish on bamboo skewers grilled over a charcoal fire. Pork, lamb, beef, or chicken meat can be used according to preference. Beef or lamb meat is recommended for the spiced sate. If no charcoal fire is available the meat can be broiled in an oven, wrap the ends of the skewers in tin foil to prevent burning. Turn frequently.(also spelled "satay" or "sateh" )
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Cut meat in 1 inch cubes mix in all ingredients and let marinate for an hour. Put meat on skewers and grill over moderate charcoal fire until done.
Serve with peanut or soy sauce.
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Bring water to a boil and mix in all ingredients lower heat and keep stirring until well mixed. If mixture is too thin add peanut butter, if too thick add water. Serve with sate.
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Melt the butter in a frying pan and add all the ingredients, bring to a boil and lower heat and let simmer for 2 minutes. Add chopped red onions if so desired and serve with the sate.
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4 servings
Cut the meat in 3/4 inch cubes. In a pan, add all other ingredients, and bring to a boil. Cook for about 8 minutes do not overcook the meat as you have to finish the cooking on the grill or over the charcoal fire. Let cool and place 5 to 6 pieces of meat on each skewer and grill on moderate heat, turning 2 or 3 times, about 8 minutes, or until done. Serve hot with or without a sate sauce.
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6 servings
Wash the beef and drain. Mix all ingredients with the meat, add the water and bring to a boil. Reduce heat and let simmer for 30 minutes, or until meat is tender. Can be served hot or cold and can be kept refrigerated for several days.
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2 servings.
Wash the beef and drain. Brown the onion and garlic in oil. Add beef, salt, and other spices, vegetables and coconut milk. Bring to a boil, reduce heat, and simmer stirring constantly for 30 minutes or until meat is tender.
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4 servings
Wash the meat, drain. Put in a large frying pan and add all ingredients except the oil. Bring to a boil reduce heat, and let simmer 20 minutes and drain. Heat 2 cups vegetable oil and add the meat, and fry until light brown, and drain. This dish can be served hot or cold. Refrigerated it can be kept for several days.
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6 servings
Wash the meat and drain. Brown onion and garlic in oil, then add all other ingredients and beef. Simmer 20-30 minutes, or until beef is tender.
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4 servings
Wash beef and drain. Heat the butter in a skillet and brown the meat. Remove the meat and brown the onion and garlic in the rest of the fat. Add the meat, water soy sauce, cinnamon, salt and pepper and simmer for 30 minutes or until meat is tender. Serve hot.
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6 servings
Wash the beef put in a pan add water to cover(6 to 8 cups). Bring to a boil reduce heat and simmer 20 minutes. Heat oil and brown onion and garlic, add all other ingredients and simmer 2 minutes, than add to the beef stock, and cook 20 minutes longer. Cut the pre-soaked rice noodles in small pieces. (the use of scissors is recommended) Serve hot with onion flakes and sliced egg on top. Serve soy- or hot sauce on the side
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The variation in vegetables used in all mixed vegetable dishes is up to the individuals taste, almost any leaf vegetable can be used, and in the recipes where coconut milk is used I often add carrot sticks or sliced red peppers to add some color
4 servings
Brown the onion and garlic. Boil the water and add the ingredients. Reduce heat and let simmer for 20 minutes, serve with the sauce.
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6 servings
Make the peanut sauce by mixing peanut butter, salt, water, garlic, shrimp paste, sugar, red pepper and lemon juice. Bring to a boil, reduce heath and let simmer for 2 minutes. Cool.
Boil cabbage, beans in water for 20 minutes, add the bean sprouts and spinach and let simmer for 1 minute longer then drain. Arrange the vegetables on a large serving plate, and poor sauce over it, and serve with shrimp puffs.
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6 servings
Make the sauce by mixing peanut butter, garlic, sugar, coconut milk, lemon juice and salt. Bring to a boil, reduce heat and simmer 2 minutes. (add ground hot red pepper to taste or serve it on the side.)
Boil all the vegetables except bean sprouts in water 20 minutes, one minute before the vegetables are done ad the bean sprouts, stir and drain.
Arrange vegetables on a large platter and garnish with sliced potatoes, eggs and sliced cucumber, onion flakes and shrimp puffs. Serve with peanut sauce on the side.
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3 servings
Wash egg plant and cut in 1 1/2 inch cubes or slice in strips 2 inch wide. Heat oil and fry onion garlic and shrimp paste 2 minutes. Add eggplant stir and cover pan. Simmer 10 minutes. If there is not sufficient juice, ad 1/4 cup water. Salt and pepper to taste
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3 servings
Wash the eggplant and cut in 1 1/2 inch cubes or 1 inch strips 2 inches wide. Heat the oil and fry the onion and shrimp paste 1 minute. Add red pepper and fry another minute. Add coconut milk and eggplant and bring to a boil and simmer 25 minutes, until coconut milk is absorbed.
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6 servings
2 cups coconut milk
Heat oil and fry onion and garlic 2 minutes. Add curry powder, other spices water vegetables shining noodles (shining noodles are made from rice and sold by the pound in Oriental stores) and bay leaves. Bring to boil, reduce heat, and simmer for 10 minutes. Add coconut milk and salt. Simmer 10 minutes longer or until vegetables are tender
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4 servings
Heat oil and fry onion, garlic, red pepper, and shrimp paste 2 minutes. Add coconut milk, sugar, bay leaves, and salt. Bring to a boil and add beans and shrimp, boiled liver and tofu and let simmer for 5 minutes. Two minutes before serving add lemon juice.
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6 servings
Heat oil and fry the onions, garlic, and shrimp paste 2 minutes. Add all the vegetables salt and water, and bring to a boil. Reduce heat and simmer 10 minutes, add bay leaves and coconut milk and simmer 10 minutes longer, shell the eggs and make a 1/2 inch cross on the ends and add the deep fried tofu to the mixture for the last 10 minutes. Ad salt to taste
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8 servings
Wrap the shrimp paste in aluminum foil and bake in oven for 20 minutes at 350°, or until light brown. Remove from oven, chop, and add to remaining ingredients. Mix well and serve.
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8 servings
Brown the onion, garlic and shrimp paste, add the ground hot red pepper and all the rest of the ingredients. Fry for 20 minutes stirring constantly, or until all liquid has been absorbed. Stored in the refrigerator in a closed jam jar this can be kept for several weeks.
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8 servings
Mix all ingredients and fry until brown and dry, stirring constantly.
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8 servings
In a bowl with water mix all the vegetables with 1 tbs. salt, and let soak for 20 minutes. Heat vinegar and add onion, garlic, sugar, and salt to taste. Add the vegetables, and red hot peppers, bring to a boil, reduce heat and let simmer for 5 minutes. Let cool overnight before serving. (for diabetics substitute the sugar with a sweetener after the relish is cold)
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8 servings
Add the following to the mixed vegetable relish ingredients:
Heat the oil and fry turmeric, garlic and nuts 3 minutes and add to the vinegar mixture as in pickled mixed vegetables. When the relish is to tangy add some more sugar. (for diabetics substitute the sugar with a sweetener, after the mixture is cold)
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Text and recipes by Frank Rugebregt - frankrug@jps.nethtml by Rudy Rugebregt - rudy@rugebregt.com
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Updated: Tuesday, December 21, 1999