Saturday, 19 May 2012

Peanut sauce - AKA Saté sauce

Peanut sauce is a very nice accompaniment to any meat dish, but I also have friends who like it spread on bread. We use it as one of our sauces for meat fondue, as well as for various dishes on a Rijst Tafel. which is an Indonesian buffet. When we have guests, I make a large batch, but divide into  several bowls, labelled mild, medium, hot and incendiary. Peanut sauce is also very good served over cooked green beans, or with saté.

Once again, measurments are approximate.
You need :
1 kg jar of natural peanut butter - the kind which has nothing but peanuts in it.
1 jar - same size - of water,
1 small onion minced; 3 -4 cloves of garlic, minced;  about 1/4 cup Ketjap, 2 Tbs lemon juice,  3-4 Tbs  tomato ketchup, 1 and 1/2 Tbs each of laos amd corriander.  Sambal oelek to taste.

In a heavy saucepan pour all the peanut butter, then fill the jar with water and  pour about half the water into the pot. Use a wire wisk to blend well over med low heat. Add onion, garlic, spices, ketchup,  lemon juice, and ketjap. Cook for 5 to 10 minutes, stirring constantly, and adding water as needed to make a consistancy like runny pudding. Add sambal. I start with about 1 Tbs, then remove a cup of sauce to a serving bowl. Add 1 Tbs  sambal to the pot, stir well then take 1 cup out, and put into another serving bowl. Add 2 Tbs to the pot, and stir well, Take a cup out and put into a 3rd serving bowl. Add 2Tbs sambal to remaining sauce, then pour into last serving bowl, tasteing to see if it is hot enough - If Wil tastes, it he'll always say "not hot enough, yet".

Beans Goreng

This simple vegetable dish goes great with a meat dish like Babi Kekap, Saté Beef, Indonesian Chicken or Rempah. It can also go on the buffet for Rijsttafel.

What you need -- 2 cups of warm peanut sauce, and 2 cups of hot cooked green beans.

What you do -- pour sauce over beans in a pretty serving dish, and serve.  Now wasn't that easy!!!!!!!

Rempah - Indonesian meat balls

These meat balls have a very special flavour, and go great for the main course of a dinner, or as appetisers, as well as being an important part of a Rijsttafel. They are not the same as Wil's Dutch Meat balls, which are almost baseball sized. I may be able to post that recipe later - if Wil lets me share his secrets. Meanwhile..........

What you need -- 500 gr lean (or extra lean) ground beef; 4 Tbs finely minced onion; 3 cloves garlic minced; 1 cup fine bread crumbs - (or pulsed instant rice for a gluten free version); 1/4 cup finely shredded coconut;  3 tbs coconut milk; 1 egg; 1 tsp each of ground coriander, and laos; 1/2 tsp each ground cumin; and curry powder; salt and pepper to taste. Oil to cook

What you do ---    In a large mixing bowl, beat the egg. Add spices and mix well. Add meat, bread crumbs, and shredded coconut with liquid to make a good consistency for forming meat balls.  Let sit for at least 15 minutes in fridge so flavours blend well. Form into small balls - 5cm diameter. Heat oil at medium high in a large skillet. Brown meatballs all over, then reduce heat and simmer until meat is well done, about 20m minutes. Add to your buffet, or serve with rice or noodles and vegetables.

Gado Gado - Indonesian vegetable platter

Gado Gado is a mixture with cooked and raw vegetables, kind of like a salad platter, with peanut sauce for dressing.

What you need -- 3 cups cooked tiny potatoes; 2 long English cucumbers, sliced; 3 tomatoes, cut into wedges, or 1 box of cherry tomatoes, whole; 1 small cabbage, steamed and cut into 12 wedges; 4 hard boiled eggs, cut into quarter wedges; 2 cups of peanut sauce; 2 cups of steamed bean sprouts.        
What you do -- on a large serving platter, spread beansprouts. Arrange cabbage wedges, tomatoes, and cucumber slices in a decorative way. Garnish with egg wedges and pour peanut sauce all over*. Add to your buffet for Rijsttafel.

*As an option, you could put the sauce into a serving boat, and allow people to add their own. That way you can have several  boats of sauces, with mild to hot versions.

Bali Ikan - Indonesian fish dish

What you need -- 1 large can of crushed tomatoes; 2 large onions, peeled and sliced as for onion rings; 500 - 600 gr of white fish fillets,  (you can use almost any mild flavoured variety such as cod, pollock, haddock, basa); Sambal Oelek; salt and pepper; 2Tbs margarine for cooking.

What you do -- heat a skillet over medium high, and melt margarine. Add onion and cook until transparent and just softened enough to be able to push to the sides of the pan. Increase heat slightly, and add fish fillets. Season with salt and pepper.  Brown on each side about 3 minutes. Reduce heat to medium low, and add tomatoes, and 1 - 5 Tbs of Sambal according to your taste. Simmer for 5 or 6 minutes more, then serve. Can be added as is to your buffet for Rijsttafel, or served over cooked rice or noodles.

Bahmi - Indonesian noodle and fried vegetable dish.

What you need --  a variety of chopped vegetables** such as broccoli, celery, onion, garlic, bok choy, bean sprouts, leeks, and cabbage. Prepare veggies as for Nasi. Also 1 package 375gr of medium noodles, Sambal Oelek, Ketjap, and 2 packets of Bahmi spices, or 1 tbs of your own spice blend*; and oil for cooking.
*Usually includes curry powder, ginger, coriander, cumin, turmeric, onion powder and garlic powder, with salt and pepper.

Whay you do -- heat oil in a large saute pan or deep skillet, and stir fry veggies until just done. Meanwhile cook noodles according to package directions. Drain noodles, and place back into cooking pot. Add all the cooked vegetables, and spices. Stir well. Adjust seasonings to taste.  Can be added as is to your buffet for Rijsttafel, or used as the base for a meal with added cooked meat,  or served with beef saté or Babi kekap.

**  I tend to use more white and orange vegetables for Nasi and green ones for Bahmi, but you can use anything you please. You can also add mushrooms to any of these, which, of course, I can't do.

Nasi - Indonesian fried rice and vegetable dish

What you need -- about 2 cups of a variety of vegetables such as cauliflower, carrot,  onion, which are washed and chopped, and about 1 cup of shredded cabbage, and 1 cup of beansprouts; 4 cups cooked rice, (about 2 cups raw); 2 packets of Nasi spices or 1 Tbs of your own blend of spices*; Sambal oelek;  oil for cooking. Eggs if desired.
* Usually includes cumin, coriander, onion, garlic, paprika, salt and pepper,

What you do -- Cook rice in a rice cooker or pot.  Heat oil in a large saute pan or deep skillet. Add onion and garlic, then other vegetables and allow to cook until just tender-crisp. Stir in spices and Sambal to taste.  Add hot cooked rice and stir well. If desired, cook eggs in a separate skillet according to taste, and place cooked eggs on top of each serving of Nasi. As an option, you can add 2 cups of chopped cooked chicken or pork, or a bag of cooked shrimp, to make this a complete meal in one pot.  It can also be served in the simple form, or as another dish on your buffet for Rijsttafel. Usually served with extra Ketjap, and extra Sambal so people can add their own.

Beef saté - Indonesian kebabs

What you need --  500 gr of good quality beef steak such as sirloin or tenderloin, cut into 2cm cubes; marinade [1 cup Indonesian sweet soy sauce; 1/4 cup regular soy sauce;  2 Tbs each minced onion and garlic; 1tsp each ground laos, corriander];  a large plastic container with a tight fitting lid; 16 to 20 stainless steel skewers.

What you do - early in the day - place all marinade ingredients into the plastic container and mix well. Add cubes of beef and stir to coat meat pieces. Allow to marinate for at least 4 hours - the longer the better. Keep in a cool place. About 1/2 hour before cooking time, place 5 or 6 cubes onto each skewer. they can be placed on a broiler rack and cooked in the oven under the broiler, or grilled on the BBQ. Cook to your preferred  level - rare, medium, or well done. I cook about 3 minutes on each side, for rare.

Serve with Nasi or Bahmi and saté sauce for a meal, or add to the buffet for Rijsttafel.

Babi Kekap - pork dish for Rijsttafel

Sorry it took me so long to get back to this - been very busy with kitchen renos.

What you need -  400-500 gr bonless pork, cut into bite size pieces. 1 green pepper, 1 red or yellow pepper  diced; 1 meduim onion chopped; Kecap manis (Indonesian sweet soy sauce); 1 tsp each of ground corriander, laos; 2 or 3 cloves garlic, minced; oil for cooking.

What you do -- Heat oil in a large skillet, and brown the pork pieces. Add all other ingredients, and cook over med high for several minutes, until veggies begin to soften. Reduce heat, and simmer for 15 to 20 minutes. Serve over rice or noodles as a meal, or add to buffet for Rijstaffel.