新年第二團請客－－香辣印尼菜

新年繼續請客之風。第二團煮的是印尼菜。印尼菜用的香料特別多，我去亞洲市場，到了印尼那一欄，東西太多，頭都轉暈了。幸好遇到一對熱心的印尼老夫婦，傾囊相受，手把手地教我各種調味料的用處，終於買到了合用的原料。這頓飯做的很開心，客人們也吃的很捧場。令我驚訝的是，原本以為印尼料理會太辣，口味太重，小朋友吃不慣，結果是我多慮，這些菜都很受小朋友歡迎呢。
 

 

Sayur Asem – Vegetables in Tamarind Soup 蔬菜酸湯 

我覺得這個湯太酸，不過裏麵甜甜的鮮玉米特別好吃。

• 500 gram cabbage, cored and cut into bite sizes
• 500 gram chayote (Indonesian: labu siam), peeled, cored, and cut into bite sizes
• 100 gram snake bean (Indonesian: kacang panjang), cut into 2 inches lengths
• 1 corn (Indonesian: jagung), cut into 1 inch sections
• 1 tomato, quartered
• 1½ liter water
• 2 lemon grass (Indonesian: sereh), bruised
• 8 fresh bay leaves (Indonesian: daun salam)
• 25 gram galangal (Indonesian: lengkuas), peeled and bruised
• 60 gram palm sugar (Indonesian: gula Jawa)
• 20 gram tamarind pulp (Indonesian: asam Jawa)
• 1 tablespoon salt

Grind the following into spice paste

• 10 red chilies
• 5 shallots
• 3 cloves garlic
• 1 inch fresh ginger, peeled
• 1 inch fresh turmeric, peeled (or about 1 teaspoon turmeric powder)
• 10 gram (about ½ tablespoon) shrimp paste (Indonesian: terasi)

Instructions

1. Boil water in a soup pot, then add the spice paste, lemon grass, bay leaves, galangal, palm sugar, tamarind pulp, and salt and cook for 3-5 minutes or until fragrant.
2. Add the melinjo nuts and melinjo leaves and cook for 10 minutes on medium heat.
3. Add cabbage, chayote, snake beans, corns, and tomatoes and cook for another 15-20 minutes or until all vegetables are tender and cooked through. Adjust salt as needed. Remove from heat and serve warm. 

Gado Gado

gado gado 在印尼話裏就是 mix mix的意思，跟韓國的石鍋拌飯很有異曲同工之妙。各種生的或燙的蔬菜和雞蛋，蝦片，配上花生醬－－這個調味花生醬是關鍵。可以多做一點，配別的蔬菜或者燒烤也很好吃。

 

mung bean sprouts, spinach, cabbage, potato, cucumber, tomato, tempeh, fried tofu, dry tofu, 6 egg, shrimp cracker

sauce: 1C ground roasted peanuts, 2 tbsp samba oelek, 2 ts dried shrimp paste, 4 tbsp palm sugar, 1 tsp salt, 1 tbsp tamarind +1/4 cup hot water, and water.

 

Fried Rice (nasi goreng) 印尼炒飯

沒想到印尼國菜是炒飯。更沒想到，這盤炒飯真的太受歡迎了。原本我擔心小朋友怕辣，特別做了一半沒有加辣的。誰知道四個小朋友搶著吃辣的那一碗，上桌不到十五分鍾，這盤炒飯已經被瓜分一空。做了這次印尼炒飯，我家小朋友的嘴被喂刁了，從前的蛋炒飯不再是最愛，隻求媽媽再做辣辣的印尼炒飯。

 

1 shallot
1 garlic
1 red chili (seeded)
1/2 teaspoon toasted terasi
1/2 teaspoon palm sugar
1/2 tablespoon kecap manis
8 oz. overnight rice
1 fried egg (well done)
2 tablespoons oil

Method:

Break the overnight/leftover rice using the back of a spoon so they don’t clump together. In a wok, toast the terasi on low heat until it becomes dry and aromatic. Fry an egg (well-done) and set aside.

Blend the shallot, garlic, red chili, and toasted terasi. Transfer into a small saucer.

Heat up a wok and add oil. Add the flavoring paste and stir-fry until aromatic or when the oil separates. Add the rice into the wok and stir well with the flavoring paste. Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice. Dish out, top the nasi goreng with the fried egg and serve immediately.

印尼甜醬油烤蝦

很簡單，印尼甜醬油，和沙拉油，把蝦子醃過夜，一麵燒烤兩分鍾就好。香啊！

Sate 印尼雞肉沙爹 

給老公表揚一下，在外麵燒烤辛苦了。印尼串燒的關鍵就是甜醬油，還有配的花生醬。

 

Cut your meat into bite sized cubes, and marinate with:
-    a good sprinkle of garlic salt
-    a couple dashes of ground paprika
-    a dash of white pepper
-    2 tsp ground coriander seeds
-    2 tsp ground nutmeg
-    1 tsp cumin
-    1 tsp olive oil

-    5 garlic, minced
-    2 cloves of shallot, thinly sliced
-    A dash of soy sauce
-    Lots of kecap manis (Indonesian sweet soy sauce). You want them to be almost drowned in this.

Marinate overnight in the fridge.

The skewering:

The next day, stick the meat cubes with the bamboo skewers. I stick 4-5 pieces of meat cubes per sate. If you’re using meat with fatty bits, mix fatty and lean meat cubes in each skewer.

Simply preheat oven to 200C, place the sate sticks on a baking sheet and grill them until you see some burnt bits.Before grilling, squeeze a bit of lime juice over the sate.

sauce:

-    1 cup of roasted peanuts (or use crunchy peanut butter)
-    1 clove of garlic
-    2 cloves shallot
-    1 tsp ground cumin
-    2 tsp ground coriander seeds
-    1 small block of palm sugar (or replace with brown sugar)
-    Salt, white pepper, a bit of olive oil

Beef Rendang 幹咖喱牛肉

這個幹咖喱牛肉香濃惹味，雖然長得有點可怕，內涵可是相當豐富。
材料：牛肉、青桔子、洋蔥、香茅、檸檬葉、南薑、生薑、紅辣椒、蒜頭、咖喱粉、椰奶、蝦膏、魚露、醬油、二湯、鹽、糖、菜油。

做法：牛肉洗淨切成2厘米的粒狀，拍至片狀備用。將青桔子、香茅、檸檬葉、南薑、洋蔥、紅辣椒、蒜頭、生薑洗淨，切碎備用。開鍋下油，大火爆香南薑、洋蔥、紅辣椒、蒜頭、生薑、咖喱粉，放入牛肉翻炒，再放青桔子、香茅、檸檬葉，用慢火繼續翻炒，再注入椰奶、二湯，加入蝦膏、魚露，燜煮至牛肉稔透，最後以適量的鹽、糖調味即可。

丹貝燒四季豆

丹貝是源於印尼的一種發酵大豆製品。這是我第一次嚐試，吃起來有大豆的清香，口感鬆鬆軟軟的，配上四季豆，加一些甜醬油，辣椒，大蒜，紅蔥頭，很好吃。

 

Fried Tofu 炸豆腐

炸豆腐是印尼最常見的街頭小吃。出色的是那個醬汁，都被豆腐壓在底下。

 

1 small cucumber sliced

3 tbsp unsalted roasted peanuts, chopped

sauce: 3 shallots, 5 thai chilies chopped, 1 garlic clove chopped, 3 tbsp palm sugar, 2 tbsp lime juice, 3 tbsp indonesian sweet soy sauce

 

Bubur Ketan Hitam - black rice pudding with sweetened coconut cream 椰汁黑糯米

黑糯米裹著濃濃椰香，讚。

 

Porridge
• 250 grams black glutinous rice, soaked overnight
• 1 ½ litres water
• 2 pandan leaves
• 250 grams coconut sugar (can be substituted for palm sugar), microwaved for couple minutes to dissolve easily
• pinch of salt

Cococnut Milk Sauce
• 350 cc thick coconut milk
• ¼ teaspoon salt
• 2 pandan leaves