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F2_0011-SAMBAL BALADO
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Ingredients:
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2 lbs beef round steak or boneless chuck
2 cups water
7 tbs peanut or corn oil
1 cup thinly sliced onions
10 cloves garlic, peeled and sliced thin
3 tbs red hot ‘Sambal Oelek’ chili paste (available at Oriental markets)
or use hot chili sauce
Salt to taste
1 cup cubed ripe tomatoes

Instructions:
——————-

1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce
heat to low and simmer for 20 minutes. Discard water and cool beef
until it can be handled. Slice beef as thin as possible, then cut
into 2-inch squares. Let drain in a colander for about 10 minutes
before drying with paper towels.

2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.
Add beef slices and fry for 5 minutes, or until beef is brown and
dry. Remove and set aside.

3. Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic
for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.
more. Add beef anf stir-fry for 5 mins to coat slices and
distribute flavors.

4. Serve immediately with rice (to reduce spiciness) and a cucumber/
vinegar salad.

**

Tahu Telor (Tofu Omelette )
Ingredients:
* 1 lb. purple eggplants
* 1 Tbs. lime juice
* 15 Tbs. vegetable oil

Spice Paste Ingredients:
* 100 gram red chilies
* ½ tsp. salt
* 1 tomato
* ½ tsp. shrimp paste
* 7 small-sized shallots

Instructions:
* Cut each eggplant in half and cut again in 2 or 4 pieces.
* Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
* Open cover and turn the eggplants side to side until soft and well cooked.
* Put eggplant pieces onto a serving platter.
* Combine all spice paste ingredients and grind coarsely.
* Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
* Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.

**

Tart kukus (Steam Tart)

Bahan :

* 1 butir telur ayam, dikocok sebentar
* 200 gr tepung terigu
* 1 kg kentang (dikukus, dikupas dan dihaluskan)
* 2 sendok teh bubuk kayu manis
* 7 kuning telur
* 100 gr margarine dicairkan
* 125 cc santan dari 3/4 butir kelapa
* gula jawa secukupnya
* garam secukupnya.

Cara membuat :

* Campur kentang, margarine, telur dan bubuk kayu manis sampai rata.
* Masukkan tepung terigu sedikit-sedikit ke dalamnya sambil diaduk terus.
* Setelah rata, masukkan ke dalam pinggan tahan panas dan tekan-tekan adonan supaya padat, sisihkan.
* Kocok gula jawa dan kuning telur sampai larut, kemudian tuangkan santan ke dalamnya.
* Aduk sampai rata, kemudian tuangkan adonan ini ke dalam pinggan yang sudah berisi adonan kentang tadi.
* Kukus selama 30 menit sampai matang, angkat dan dinginkan.
**

Perkedel Daging (Mash Potato and Beef Mixed cakes)
15 servings
Ingredients

* 2 lb Baking potatoes, boiled and -mashed
* 1 1/2 ts Salt
* 1/2 ts Freshly ground pepper
* 2 ts Ground coriander
* 1/8 ts Nutmeg
* 1/4 c Chopped parsley leaves
* 1 lg Egg
* 2 tb Peanut oil, plus more for -deep frying
* 4 Shallots, finely chopped
* 2 Garlic cloves, minced
* 1/2 lb Lean ground beef.

Directions
In Indonesia, these fritters are served as part of a rijstaffel (rice-table) or as a side dish to embellish a main course. You will find they work well as a delicious appetizer for a Western meal.

Mix together the mashed potatoes, 1 teaspoon of the salt, half the pepper, the coriander, nutmeg, parsley and egg.

Preheat a wok until hot. Add 2 tablespoons of the oil, the shallots and garlic; saute until soft. Add beef and stir to break up clumps; brown until meat is no longer red, about 2 minutes. Season with remaining salt and pepper. Cool.

Combine the meat with the potato mixture. Form into 16 balls and flatten them into cakes about 2 inches round by 1 inch thick. Set on a tray. Refrigerate, if not fried immediately.

Pour 2 inches of oil into a preheated wok. Heat to 365F. Add 4 or 5 cakes, or as many as will fit into the pan without crowding or reducing the temperature of the oil. Deep fry, turning occasionally until golden brown, about 3 minutes. (If preferred, the cakes may be pan-fried in a flat skillet.) Remove to paper towels to drain. Serve hot or at room temperature.

**

Perkedel Ayam (Mash Potato and chicken mixed cakes)
Ingredients

* 1 chicken
* 250 gr of bread flour
* 40 gr of sagu
* 80 gr of onion
* 8 pieces of shallots
* 1 egg
* salt and pepper

Directions
Remove bones from the chicken, cut very thinly
Cut onion into very small pieces
Grind shallots
Evenly mix all the above with bread flour
Add salt and pepper
Make mix into small discs about 2-2.5 inch in diameter
Heat oil in a pan
Put each disc and fry until dark golden
**

Opor Ayam (Coconut Chicken Curry)

Ingredients

* 1 Broiler or fryer Chicken with skin, approx. 450g.
* 2 t Salt
* 1 lg Onion, chopped finely
* 3 Cloves garlic, chopped
* 3 T Oil
* 1 T Coriander
* Pinch of chopped ginger
* 1 t Ground lemon grass
* 2 c Coconut milk
* 1 Salam leaf

Directions
Cut chicken into serving portions and rub with salt.

Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute.

Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice.
**

Ingredients

* 4 pairs of chicken’s livers and gizzards
* 5 pieces of shallots
* 3 pieces of garlic
* 5 pieces of red chili peppers
* 4 cm lengkusa
* 10 gr shrimp paste
* 1 cup of coconut milk
* 1 board of petai
* salt and pepper.

Directions
Cut liver and gizzards into bite sized pieces Skin shallots and garlic. Brown shrimp paste. Grind finely shallots, garlic, red chili peppers, shrimp paste. Brown these spices with galanga, mixing them evenly. Add liver and gizzard pieces, and salt and pepper to taste. Mix evenly and add coconut milk, let it simmer for 3 minutes

Ayam Bumbu Rujak (Chicken with Mixed Spicy sauce)

* 3½ lb. young chicken, cut
* into frying pieces
* ¼ cup sliced shallots 3 cloves garlic, sliced
* 2 tsp. crushed dried red hot chili
* 5 candlenut, crushed
* 1/8 tsp. turmeric
* 1 tsp. salt
* 1 tsp. sugar
* 2 cups coconut milk
* 1 Tbs. Vegetable oil
* 1 thick slice ginger
* 1 stalk lemon grass

Directions
Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.

Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.

Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.

It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

Makes 4-6 servings.

**

Gulai Kambing
(Spiced Lamb with coconut source)

Ingredients

* 1 3/4 lb Lamb, fresh
* 2 Onion
* 3 Thai chile
* Ginger, fresh; 3/4″ knob
* Lemon grass root, 1/2″ knob
* 1 Lemon grass, stem
* 2 Garlic clove
* 8 Macadamia nut
* 2 Tomato, ripe
* 1/3 c Oil
* 1/2 ts Cardamom, ground
* 1/2 ts Cumin powder
* 1/2 ts Turmeric
* 1/4 ts Fennel powder
* 1 Cinnamon stick; 2″
* 4 Cloves, whole
* Salt; to taste
* Pepper, black; to taste
* 4 c Coconut milk

Calories per serving: 553
Fat grams per serving: 26
Directions
Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent.
Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice.
**