Beef Rendang

Spicy Indonesian beef dish in an almost dry coconut sauce. Suitable as a main or side dish.


Ingredients:

500 gr. Rump steak.
2 Onions.
4 Garlic cloves.
3 Fresh red chillies.
2½ cm Ginger root.
1 teaspoon Turmeric.
1 tablespoon Paprika.
1 stalk Lemon grass.
3 Lime leaves.
600 ml Coconut milk.
75 ml water.

Preparation:

Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.

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Bami Goreng

Fried egg noodles. Favourite Lunch or light Supper dish

Ingredients:

350 gr. Medium Egg noodles
100 gr. Diced Pork Fillet
50 gr. Small Prawns
1 medium Onion
2 Cloves of Garlic
1 Carrot
1 Small Leek
2 tsp. Sambal ulek
1 tsp. Trassi (shrimp paste)
3 tbs. Kecap Manis
3 tbs. Oil
Pepper & Salt

Preparation:

Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and Kecap Manis.
Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.

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Nasi Goreng

Nasi Goreng, Indonesian fried rice. This dish can be enjoyed by itself or as the basis of a larger meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.









Ingredients:

350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
250 gr. Chicken meat
250 gr. Shelled Prawns
3 Tbs. Kecap Manis

Preparation:

This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours.
Beat the eggs and make into a omelette, slice into strips and set aside.
Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

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Indonesian Sate's

Sate'sThis is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.
Ingredients:




For the Sate's:

500 gr. of Beef, Pork or Chicken

For the marinade:

1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water
Preparation:

Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients , except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce.

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