9/19/2011 05:04:00 AM

Procedure Text '' How to Make Indonesian Traditional Food"

  1. Nasi Goreng ( Fried Rice )

Ingredients

  • 1½ cups cooked and cooled long grain rice
  • 3 Tablespoons vegetable oil, for frying
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed and finely chopped
  • 2 teaspoons chili powder
  • 2 teaspoons dark soy sauce
  • Pinch of dark brown sugar
  • Pinch of salt and freshly ground pepper

Procedure

  1. After preparing the rice, heat the oil in a wok or saucepan and add the onion, garlic, and chili powder.
  2. Add the rice, soy sauce, and sugar and adjust the seasoning with salt and pepper, to taste.
  3. Combine and stir well, cooking fo r 5 to 6 minutes.
  4. If the mixture becomes too dry, add some water, or even a beaten egg.
  5. Remove from the heat and serve on a large plate.
  6. Garnish as desired.

Makes 4 servings.

2. Spicy Fruit Salad ( Rujak )

Ingredients

  • 1 medium-sized can pineap ple chunks
  • 2 bananas, peeled and chopped
  • 3 green apples, peeled and chopp ed
  • 1 small cucumber, peeled and sliced

Ressing
  • 1 teaspoon chili powder
  • 1 Tablespoon dark soy sauce
  • ½ cup dark brown sugar
  • 2 Tablespoons lime (or lemon) juice

Procedure

  1. Place all fruits and vegetables in to a bowl and mix thoroughly.
  2. In a separate bowl, combine dressing ingredients.
  3. Pour the dressing over the fruits and veg etables. Chill before serving.

Serves 4 to 6.


3. Chili and Soy Sauce ( Sambal Kecap )

Ingredients

  • 6 Tablespoons dark soy sau ce
  • 1 teaspoon chili powder
  • 3 small fresh green chi lies, sliced
  • 1 small onion, finely diced
  • 2 Tablespoons lime (or lemon) juice
  • 2 cloves garlic, crushe d and fi nely chopped

Procedure

  1. Place all the ingredients in a sm all saucepan and cook over a medium to low heat for about 5 minutes, stirring constantly.
  2. This sauce adds an exc ell ent taste when poured over plain rice.

Serves 4.



4. Fried Tofu ( Tahu Goreng )

Ingredients

  • Vegetable oil, enough to de ep-fry the tofu
  • ½ cup tofu, cut into bite-sized cubes
  • 3 Tablespoons dark soy sauce
  • Coriander (or parsley leaves or scallions) chopped, to garnish

Procedure

  1. Heat the oil in a deep fry pan and deep-fry the tofu cubes until crispy and golden brown.
  2. Remove the cubes and drain on paper towels; place on a serving dish.
  3. Pour the soy sauce over the cubes, garnish, and serve.

Serves 4.

5. Fried Banana Cakes ( Pisang Goreng )

Ingredients

  • 6 medium-sized ripe bananas, peeled
  • 1 Tablespoon sugar
  • 1 Tablespoon flour
  • Oil, for deep-frying

Procedure

  1. Finely mash the bananas and mix with sugar and flour.
  2. Heat the oil in a large saucepan or wok and dro p in a large spoonful of batter.
  3. Cook several at one time, but do not overcrow d the wok or the temperature of the oil will be lowered.
  4. When cakes are crisp and golden brown, drain on paper towel and serve while still warm.

Makes 4 to 6 cakes.


6. Vegetable Salad with Peanut Sauce ( Gado-Gado )

Ingredients

  • 2 potatoes
  • 1 cup bean sprouts
  • 10 string beans
  • 1 cucumber, thinly sliced
  • 1 cup green cabbage, chopped
  • 1 carrot, thinly sliced
  • 8 to 12 ounces tofu (optional)
  • 5 Tablespoons vegetable oil
  • 2 hard-boiled eggs, cut in wedges
  • Peanut Sauce (available in small bottles in grocery stores)

Procedure

  1. Boil all the vegetables (except tofu and cucumber), or steam until crisp and tender.
  2. Set aside.
  3. Cut the tofu into small pieces and fry until golden brown, then set aside.
  4. Place the cooked vegetables on a plate, top with the tofu, cucumber slices, and sliced hard-boiled eggs wedges, and pour the peanut sauce on last.

Makes 2 servings.

7.Yellow Rice ( Nasi Kuning )

Ingredients

  • 2 cups rice
  • 2¼ cups coconut milk
  • 2 teaspoons turmeric (found in most supermarkets)
  • 1 blade lemon grass

Procedure

  1. Wash and drain the rice.
  2. Combine all the ingredients in a saucepan and bring to a boil.
  3. Lower the heat to a simmer and continue to cook until all the coconut milk is absorbed.
  4. Put the rice into a steamer (a vegetable steamer lined with cheesecloth set over boiling water will also work).
  5. Steam until the rice is tender.

Serves 4 to 6.






0 komentar:

Ada kesalahan di dalam gadget ini
Ada kesalahan di dalam gadget ini
Loading...