Indonesian cooking : Satays, Sambals and more : 81 homestyle recipes with the treue taste of Indonesia

223 Pages·2012·7.86 MB·English

by  Dina Yuen

DINA YUEN
Indonesian Cooking

SATAYS, SAMBALS AND MORE
81 Homestyle Recipes with the True Taste of Indonesia
foreword by Glenn Chu
Indigo Restaurant, Hawaii
TUTTLEPublishing

Tokyo | Rutland, Vermont | Singapore
Contents
Foreword by Glenn Chu 4
My Great Love of Indonesian Cuisine 6
Tips and Techniques 10
Useful Tools and Utensils 12
Buying the Right Ingredients 15
Sambal Dipping Sauces
Peanut Satay Dip 22
Sweet Soy Dip 22
Shrimp Paste Chili Sauce 23
Tomato Chili Sauce 23
Chapter One Appetizers and Snacks
Pan-Fried Soybean Cakes 26
Corn and Shrimp Fritters 27
Chicken and Potato Croquettes 28
Chicken Satays 30
Beef Satays 31
Fresh Spring Rolls 32
Savory Cucumber Relish 33
Chilied Eggs 34
Spinach Tempura 35
Savory Fish Cakes 36
Crisp Tofu with Sweet Spicy Sauce 37
Chapter Two Soups
Lemongrass Chicken Soup 40
Oxtail Soup 41
Mushroom Medley 42
Grandma’s Tomato Soup 43
Betawi Beef Soup 44
Chicken Chive Soup 45
Tamarind Vegetable Soup 46
Dutch-Indo Macaroni Soup 47
Buckwheat Noodle Soup 48
Chicken Noodle Soup 49
Chapter Three Salads
Chicken Asparagus Salad 52
Cellophane Noodle Salad 53
Dutch-Indo Shrimp Salad 54
Tangy Melon Salad 55
Salad á la Mama 56
Mango and Grilled Shrimp Salad 57
Tropical Fruit Salad with Palm Sugar Dressing 58
Avocado and Smoked Salmon Salad 59
Indonesian Mixed Salad with Creamy Peanut Dressing 60
Cucumber Salad 61
Chapter Four Poultry and Meat Dishes
Curried Chicken 64
Banjar Chicken Steak 65
Indonesian Fried Chicken 66
Balinese Chicken 67
Butter Fried Chicken 68
Sweet and Spicy Shredded Chicken 69
Carmelized Pork 70
Indonesian Mapo Tofu 71
Coconut Beef Stew 72
Spicy Lemongrass Beef 73
Chapter Five Fish and Seafood
Crispy Fish with Chili Sauce 76
Sweet Soy Roasted Fish 77
Grilled Swordfish with Fragrant Yellow Rice 78
Tamarind Glazed Fish 79
Tamarind Roasted Shrimp 80
Shrimp with Spicy Bean Sauce 81
Javanese Sugar Shrimp 82
Crispy Sweet ’n Spicy Calamari 83
Spicy Sauteéd Calamari 84
Sweet Grilled Calamari 85
Chapter Six Rice and Noodles
Traditional Coconut Rice Platter 88
Classic Nasi Goreng 89
Chicken Rice Porridge 90
Fragrant Garlic Rice Stew 91
Coconut Noodle Soup 92
Stir-fried Rice Vermicelli 93
Stir-fried Noodles with Shrimp 94
Rice Noodle Soup with Meatballs 95
Noodle Soup with Spinach 96
Savory Flat Rice Noodles 97
Chapter Seven Vegetables
Pan-fried Tofu Omelet 100
Green Beans in Sweet Soy 101
Spicy Potato Stir-fry 102
Crunchy Bean Sprouts with Dried Fish 102
Butternut Squash Curry 103
Stir-fried Water Spinach with Shrimp Paste 104
Sambal Eggplant 105
Chapter Eight Desserts
Dutch-Indo Crêpes with Palm Sugar 108
Sweet Potatoes in Coconut Milk 109
Banana Chiffon Cake 110
Banana Fritters 111
Iced Sweet Young Coconuts 112
Iced Soursop Dessert 113
Iced Coconut Cream with Jellies 114
Icy Sweet Melon Strips 115
Iced Sweet Green Beans 116
Tropical Shaved Ice with Fruit 117
Index 118
Acknowledgments 119
About the Author 120
A Symphony of Surprising Flavors
In 1994, a few months before I opened my Honolulu restaurant, Indigo, my wife,
Barbara and I traveled to Indonesia and Thailand on a serendipitous shopping and
eating trip. Our plan was to find unique furnishings and architectural pieces that would
create a sensual ambience for our diners. More than I expected, our travels turned out
to be a revelation for my palate as well. This was my first trip to Asia—the first of
many—and it greatly deepened my love affair with its glorious food. Barbara and I
spent over a month traveling throughout the islands of Java and Bali. While hunting for
treasures, we discovered the vibrant, multi-layered cuisine unique to this part of the
world. From fiery hot sambals to spicy coconut-based curries, crisp banana fritters to
creamy durian ice cream—each provided a symphony of delicious, often surprising
flavors–many of which I later adapted into signature Indigo dishes.
Within these pages, a culinary adventure awaits you. With Chef Dina as your expert
guide, you can explore the planet’s largest archipelago—the fabled Spice Islands—
and its distinctive cuisine in your own kitchen. Dina’s clear, easy-to-follow recipes
capture the spirit of Indonesian cooking—a diverse, little known cuisine she makes
accessible to anyone. Ranging from the familiar, such as Chicken and Beef Satay,
Fresh Spring Rolls (Lumpia Basah), Indonesian Mixed Salad with Creamy Peanut
Dressing (Gado Gado) and Traditional Nasi Goreng, to the more exotic, such as Spicy
Lemongrass Beef (Daging Asam Pedas), Carmelized Pork (Babi Kecap), Grilled
Swordfish with Fragrant Yellow Rice (Ikan Bakar dengan Nasi Kuning), or
Tamarind Roasted Shrimp (Asem Udang Bakar), this collection of tantalizing recipes
is certain to delight.
Dina not only shares her many years of cooking knowledge but clearly
communicates her love of family and passion for food as well. In our memories, food
is deeply rooted to those places and people we love. The Indonesian Cookbook
celebrates food, its enticing flavors, tastes, and aromas, and the important role it plays
in keeping us connected to friends and family.