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Squash Soup
Coconut Milk in Chicken Broth with Garnishes (Laksa)
Ingredients:
¼ cup peeled and de-veined shrimp or shredded chicken
2 cloves garlic, sliced
1 teaspoon chopped fresh ginger
¼ cup sliced onion
1 teaspoon coriander
¼ teaspoon turmeric
2 cups coconut milk
2 tablespoons peanut or corn oil
2 cups chicken broth
1 stalk lemongrass
2 teaspoons salt
Garnishes:
One 2-ounce package cellophane noodles
1 cup bean sprouts
2 cups cubed cooked chicken
2 scallions, chopped
Instructions:
Crush the shrimp, garlic, ginger, onion, coriander, turmeric and 3 cups of the coconut milk into a paste in the blender. Heat the oil in a large saucepan, and fry the paste for two minutes. Add the chicken broth, the balance of the coconut milk (1½ cups), the lemongrass and salt, and bring to a
boil. Simmer over low heat for five minutes to distribute the flavors. Soak the noodles in hot water for ten minutes; drain and cut in half. Blanch the bean sprouts in hot water for five minutes; drain well. To serve, distribute the garnishes in individual serving bowls, pour ½ cup of the hot broth
into each soup plate and add the garnishes to taste. Makes 6 servings
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Diced Beef in Black Sauce Soup (Rawon)
Ingredients:
300 gr. beef brisket, cut into 2 cm cube
2 bay leaves
4 kaffir's lime leaves
1 stalk lemongrass, bruised
2 cm galangal (laos), bruised
salt and pepper to taste
6 glasses of water (1.5 liters)
2 Tbs. vegetable oil
Spice Paste Ingredients:
4 small shallots
2 cloves garlic
4 candlenuts
3 kluwek, take out the nut meat only
2 red chilies
Garnish:
100 gr. short beansprouts
Basil leaves
Instructions:
Heat 2 Tbs. oil and stir-fry the spice paste for a minute or two. Add bay leaves, kaffir's lime leaves, galangal, lemongrass, salt and pepper. Stir-fry until fragrant. Add the beef cubes and stir fry for a minute. Meanwhile, heat water in a large pot and add the stir-fried beef cubes and cook on
low heat until the meat is tender and flavor of the spices have been absorbed. If the water level dropped too much, add hot water. Serve with bean sprouts and basil Makes 3-4 servings.
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Fried Egg Noodles (Bakmi Goreng)
Ingredients:
5 cups of water
1 lb. fresh egg noodles
3 Tbs. Vegetable oil
2 shallots, thin-sliced
2 cloves garlic, crushed
½ cup thin-sliced boneless chicken/beef/pork
½ lb. shrimp, peeled, deveined and cut into ½-inch pieces
2 Tbs. soy sauce
2 scallions, cut into 1-inch pieces
4-5 stalks baby bok choy, leaves and young stem cut into 1½-inch pieces or chopped cabbage
1 tsp. salt or to taste
¼ tsp. white pepper or to taste
3 Tbs. sweet soy sauce
2 Tbs. deep fried shallots
Instructions:
Bring the water to a boil in a large pot, and add the noodles. Cook for approximately 3 minutes, stirring occasionally. Drain immediately and rinse it under cold water. Mix the noodles with 1 Tbs. Of the oil, and set it aside. Place the remaining 2 Tbs. of oil in a wok and cook over medium-high
heat. Stir-fry the crush garlic and shallots until the color becomes yellow or brown, or the aroma comes out. Add the chicken/beef/pork and shrimp, stir-fry for approximately 2 minutes. Add the soy sauce, scallions, baby bok choy, salt and pepper, stir fry it for another 2-3 minutes. Add the
noodles and stir it well. Last, add the sweet soy sauce. Mix well so that all the ingredients will be evenly distributed. Place the fried egg noodles on a platter and sprinkle the top with deep fried shallots. Serve hot or at room temperature. Makes 4 servings
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Indonesian Style Chicken Soup (Soto Ayam)
Ingredients:
1 whole chicken
5 stalks green onions, finely sliced
2 Tbs. sweet soy sauce
1 tsp. vinegar
vegetable oil
100 gram flour
150 ml water
200 gram bean sprouts
150 gram crisp-fried potato chips
100 gram cellophane noodles, soaked briefly in hot water until softened and drained
5 hard-boiled eggs, quartered
2 Tbs. fried shallots
3 stalks flat-leaved parsley, finely sliced
Spice Paste Ingredients:
4 cm fresh ginger
10 small cloves of garlic
1 tsp. ground pepper
salt to taste
Instructions:
Put the chicken in a large pot cover with water and using medium high heat, bring the it to a boil and until tender. Set aside 2 liters of the chicken broth. Bone the chicken and slice in 1x2 cm shreds. Stir-fry the chicken until it's golden yellow and set aside. Fry the spice paste until fragrant
with 1 Tbs. vegetable oil. Add it to the stock and heat the stock to boiling. Add the sliced spring onions, sweet soy sauce and vinegar. Stir well. Adjust the seasoning and simmer for a few minutes. To make the beansprout fritters, mix the flour, water and salt and then add the bean sprouts. Drop a
heaped tablespoonful of the mixture into hot oil and fry to a golden yellow color. Remove and set aside. To serve: Arrange the beansprout fritters, fried potato chips, cellophane noodles, hard-boiled eggs in a deep soup plate. Sprinkle fried shallots and parsley on top. Ladle the seasoned broth
into the soup plate. This should be served very hot. For hot-flavor lovers, provide a side-dish of Sambal Soto. Makes 8-10 servings
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Lamb Curry (Gulai Kambing)
Ingredients:
1 lb. lamb meat
6 small shallots
3 cloves garlic
1 cm turmeric
6 candlenuts
4 lime leaves
1 stalk lemongrass
4 salam leaves
2 liter coconut milk
Salt to taste
Pepper to taste
Vegetables oil as needed
Instructions:
Cut lamb meat into some parts. Grind shallots. garlic, candlenuts and turmeric to form a paste. Stir fry lamb meat in a large pan with 2 Tbs. vegetables oil on medium high heat. Put in the ground spices paste and dtir until fragrant. Add lime leaves, lemongrass and salam leaves, salt and pepper.
Finally, pour the coconut milk and let it boil until the lamb is cooked and tender and the liquid is thickened. Ready to serve. Makes 3-4 servings.
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Oxtail Soup (Sop Buntut)
Ingredients:
1 piece (2-3 lbs.) oxtail
water
salt
200 gram carrots, chopped
2 tomatoes, sliced
5 green onions, sliced diagonally
3 stalks Chinese celery, thinly sliced
1½ tsp. white pepper
½ tsp. nutmeg
1 Tbs. cloves
3 Tbs. fried shallots
Instructions:
Cut oxtail into round shapes and then put them in a large pot filled with water. Pour in some salt as you like and boil until the pieces of oxtail become very tender. This could take up to 3-4 hours of boiling time. Pour in some more water when needed until they become tender. Once they are tender,
make sure that you have enough broth (± 6-8 cups). If not enough, pour in some more water. Bring it to a boil again. Afterwards, put in the chopped carrots, sliced tomatoes, green onions, celery, white pepper, cloves and nutmeg. Boil again until everything is well cooked. Ready to serve. Pour some
fried shallots on top of the soup while serving. Makes 6 servings. Tip: Add approximately 1 lb. of beef sirloin or tenderloin to add extra flavor to the soup if you wish.
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Vegetable Stew (Sayur Lodeh)
Ingredients:
1 chayote
10 green chilies
1 petai pod (stinky beans)
4 long (string) beans
10 salam leaves
4 cabbage leaves
10 (100 gr.) white prawns
11 small shallots, thinly sliced
2 cloves garlic, thinly sliced
2 liters santan (coconut milk)
Salt to taste
Instructions:
Peel chayote in cube shapes. Slice green chilies in the long way. Peel petai and divide. Slice cabbage leaves. Cut long beans in a-5 cm length. Feel prawns, then boil. After done leak through. Boil chayote with santan and onions slice garlic and salam leaves. After boiling for a moment put all
vegetable ingredients prawns. and salt to taste. Ready to serve
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Yellow Squash Soup (Sayur Labu Kuning)
Ingredients:
1 lb. yellow squash, chopped into 1½ cm square
1 tsp. lime juice
50 gram dried shrimp, washed and grind coarsely (optional)
1 Tbs. fish sauce
4 cups light coconut milk (mixed with lots of water)
1 cup heavy coconut milk
50 gram basil leaves
Salt to taste
Spice Paste Ingredients:
1 tsp. granulated sugar
4 red chllis
½ tsp. white pepper
1 Tbs. ground lemongrass
¼ tsp. shrimp paste
6 small-sized shallots
Instructions:
Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes. Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely)
Put in the squash into the mixture. Let the squash half-cooked and then pour in the heavy coconut milk. Stir for a few times until cooked. Last, put in the fish sauce and salt. Before serving, put in the basil. Makes 5-6 servings.
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Zucchini Squash Soup (Sayur Gurih)
Ingredients:
¼ cup thin-sliced fresh semi-hot chillis
¼ cup thin-sliced onion
1 clove garlic, sliced thin
2 tablespoons peanut or corn oil
1 salam leaf
1 piece of laos
¼ cup dried shrimp, cooked in ½ cup water for ten minutes
½ teaspoon salt
1 teaspoon sugar
1 cup coconut milk
1 pound zucchini squash, cut into 1-inch cubes
Instructions:
Heat oil in a wok over medium high heat. Stir fry the chilli, onion and garlic in the oil for two minutes. Add the salam and laos. Add the shrimp in its water and all the other ingredients. Cook for about ten minutes, or until the flavors are distributed and the squash has softened. This dish is
better eaten with Lontong (Rice Rolls) or plain rice. Makes 6 servings, with other dishes
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