Bami Goreng ( Indonesian Stir Fried Noodles )

Ingredients:

350 g bami noodles (or other style Asian Noodle)
2 eggs, beaten
3 tablespoons oil
500 g chicken breasts, sliced into 1/2 inch pieces
2 garlic cloves, minced
2 teaspoons freshly ground coriander
1 teaspoon ground ginger
1/2 cup vegetable broth
1 onion, sliced into thin wedges
1 carrot, sliced thin
1 red pepper, sliced thin
1 leek, thinly sliced
175 g ham, cubed
150 g shrimp, uncooked
1 tablespoon sambal oelek (Indonesian Red Chili Paste)
4 -6 tablespoons ketjap manis (Indonesian Sweet Soya Sauce)
salt & freshly ground black pepper, to taste

Directions:

1. Cook noodles according to package directions; drain and set aside.
2. Heat a large wok or frying pan and spray with non-stick cooking spray. 
3. Swirl in the beaten egg to make a thin omelet. 
4. Remove from pan allow to cool; cut into thin strips and set aside. 
5. In a large wok style pan heat oil. 
6. Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes). 
7. Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes. 
8. Add cubed ham, uncooked shrimp, and sambal oelek; cook 3 to 4 minutes, or until shrimp turn pink. 
9. Add sliced omelet and noodles; mix well and heat throughly before serving.
10. Serve with lychees and kroepoek, enjoy!

Chicken Semur

Ingredients:

1 kg chicken piece (thigh & drumsticks are best)
1 brown onion
2 garlic cloves
2 cm piece gingerroot
1 tablespoon ground nutmeg
1 tablespoon ground pepper
250 g Tomatoes, sliced into thin wedges
1/4 cup sweet soy sauce
2 tablespoons palm sugar (gula jawa)
1/4 cup coconut cream
3 tablespoons vegetable oil

Directions:

 

1. Mince the onion, peeled garlic and ginger and set aside.
2. Heat the oil in a wok or fry pan and brown chicken pieces, set aside. 
3. Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown. 
4. Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down. 
5. Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces). 
6. Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle. 
7. Service with plain steam rice.

DAGING BUMBU BALI - Indonesian meat-dish

Ingredients:

1 lb lean stewing beef, cut in chunks
2 medium onions, chopped
2 tablespoons sambal oelek
3 -4 birds eye chiles
4 cloves garlic
1 teaspoon shrimp paste
4 kaffir lime leaves
3 bay leaves
1/2 cup ketjap manis (sweet soja sauce)
1/3 cup oil (for frying)
vinegar
salt
sugar

Directions:

1. Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).
2. Put in the food processor: onions, sambal, chilies, garlic and shrimp paste. 
3. Process until you have a paste. 
4. Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves. 
5. Add the soja sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock. 
6. Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar. 
7. Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve. 
8. The little chilies make this dish pretty hot and I sometimes leave them out.

 

Grilled Chicken Satay

Ingredients:

 

1/2 cup unhomogenized unsweetened peanut butter
1/2 cup water
1/4 cup soy sauce
4 cloves garlic, pressed
3 tablespoons lemon juice
2 tablespoons firmly packed brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves
1 scallion, sliced,for garnish

Directions:

1. In saucepan cook peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper over medium heat for 1 minute.
2. Cool sauce, and remove and discard garlic from sauce. 
3. Divide sauce into two parts. 
4. Cut chicken into 1" strips, threading onto metal skewers. 
5. If bamboo skewers are used, soak for 20-30 minutes before using. 
6. Oil grid on grill with non-stick spray before heating. 
7. Grill chicken, covered, over medium-hot heat, 6-8 minutes, turning once. 
8. Baste with half sauce during cooking and serve with remaining sauce garnished with sliced scallions.

 

Juicy Cornish Game Hens

 

Ingredients:

4 tablespoons butter
3 tablespoons honey
4 teaspoons chili powder
1 tablespoon orange juice
2 Cornish hens, halved
salt and pepper, to taste

 

Directions:

1. Preheat oven to 350°F.
2. Melt butter and stir in honey and chili powder; mixing well. 
3. Stir in orange juice, salt and pepper and remove from heat. 
4. Cut each hen into two halves. 
5. Rinse well and pat dry with paper towels. 
6. Place hens in baking dish, skin side down, and place in oven for 6-8 minutes. 
7. Turn hens over and baste generously with all of the mixture. 
8. Bake for approximately 45 minutes or until well browned.

Indonesian Fried Rice (Nasi Goreng)

Ingredients:

2 cups uncooked long-grain white rice
2 eggs, beaten
2 teaspoons sesame oil
1/2 teaspoon salt
8 ounces boneless skinless chicken thighs, cut into 1/2 inch strips
6 ounces raw shrimp, peeled
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1 medium onion, finely chopped
2 teaspoons finely chopped fresh gingerroot
1 tablespoon dried shrimp paste
1/2 teaspoon fresh ground black pepper
1 tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
1 tablespoon oyster sauce
1 tablespoon ketjap manis or 1 tablespoon dark soy sauce

Garnish

3 tablespoons finely chopped spring onions
1/2 cup fresh cilantro leaves, chopped

Directions:

1. Boil rice in plenty of salted water until cooked. 
2. Rinse, drain and spread the rice to cool. 
3. Do this at least two hours ahead, or preferably, leave overnight in the fridge. 
4. Combine eggs with sesame oil and salt, and put aside (see below). 
5. Heat wok or large frying pan over heat until hot. 
6. Add oil, and wait until it is very hot and slightly smoking. 
7. Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go. 
8. Then add chicken and shrimp and stir-fry for a further 2 minutes. 
9. Add rice and continue to stir-fry for 3 minutes. 
10. Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes. 
11. Finally, add egg mixture and continue to stir-fry for another minute. 
12. Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips. 
13. These can then be used as garnish on the finished dish. 
14. Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.