Back to whence ye came

Ingredients for the Indonesian kitchen.



Below I’ve listed some of the more unusual ingredients as used in my recipes. You can click on the links below or just browse through the page. I’ve tried to include as many spellings and different names as I could find but can not promise that this list is fully complete. Many of the more common fresh ingredients such as Ginger and Lemongrass are now available in the larger supermarkets but a very good source for fresh produce, sauces and spice mixes are your local Chinese / Asian food stores. Many of the Herbs and Spices are available in your local stores and health food shops. The rule here is to buy as little as needed, so they are always fresh. I prefer to buy spices like Cumin and Coriander as seeds and then grind them in a pestle when I need them, the extra aroma is amazing. I’ve also included some links and addresses on my links page to shops where you can order on-line or by catalogue.

Asam | Asem jawa | Bean sprout | Blanchan | Coriander | Cilantro | Chinese Parsley | Cumin | Chilli's | Coconut Milk | Curry Leaf | Candle Nut | Cooking-Oil | Djahe | Djinten | Ginger | Galangal | Ketjap Manis | Kaffir Lime Leave | Ketoembar | Kemirie Nuts | Lengkuas | Laos powder | Lomboks | Lemon Grass | Peppers | Santen | Sambal Oelek | Sereh | Salem Leaf | Soya Sauce | Tamarind | Trassi | turmeric | Rice | Vinegar

Bean sprouts

Sprout of the mung or soya bean. Wash before use, remove as much of the seed pot as possible. Available fresh in most supermarkets. Also sold in tins but those have lost most of their crunchiness and flavour.

Coriander, Ketoembar, Cilantro, Chinese Parsley

Green herb, resembling Parsley, with a very pleasant and distinct flavour. The chopped leaves are used to flavour and decorate dishes. The roots can be put in the dish during cooking but must be removed before serving. The seeds can be bought as a spice, whole or ground.

Lemon grass, Sereh

Grass like plant with a strong lemon flavour. Can be bought fresh, dried or powdered.

Fresh: remove outer stalks and chop finely to be used in dish or pound stalks and cook with dish and remove before serving.

Dried: Use for cooking, then remove before serving.

Powdered: Use sparingly in cooking, will still give a wonderful flavour to dishes.

As a substitute you can use zest of lemon, half a lemon or lemon juice.



Cumin, Djinten

Ground seeds of the Cumin plant used as flavouring in marinades and sauces.

Chilli’s, Peppers, Lomboks, Sambal Oelek

Chilli’s are available in many varieties and can range from mild to extremely hot. Which one you choose is mainly a question of taste and experience but you should not omit them from the recipes as their flavour is essential in most Indonesian dishes. The variety I use is usual the Lombok, which is moderate in heat. They are about 7 cm. (3 inch) long and usually sold as plain red or green peppers. If you want to cut down in heat, remove the seeds and inner white flesh before chopping. Don’t forget to wash your utensils and hands after handling chilli’s. Sambal Oelek is a ready made paste made from chilli’s and some salt that is perfect for cooking and as a condiment on the table.

Coconut milk, Santen

This is not the clear liquid found inside a whole Coconut but rather an extract from the grated flesh of a Coconut. Use one of the following methods to make your milk.

Fresh: - Grate one Coconut in a bowl and add 1 to 1½ cup of hot water. Squeeze coconut until water is turned white and the flesh is dry, set aside milk and add more water to coconut, repeat above until you have about ½ litre of milk.

Desiccated Coconut: - As above, but the yield will be less.

Creamed Coconut: - Sold as solid blocks of Coconut cream. Dissolve in hot water to get the right consistency or use straight from pack to thicken sauces etc.

Tinned Coconut milk: - use straight from can.

Ginger, Djahe

Root of the Ginger plant. Uniform light tan colour. Sold fresh in most supermarkets. Peel root before use. Can by finely chopped, sliced or grated. Also available freeze-dried to be used in cooking. Ground Ginger or Ginger powder are no substitute, but it can be used in some marinades when indicated. Stemginger: - Small pieces of ginger preserved in a sweet syrup. Used in my sauce for Babi Panggang.

Galangal, Lengkuas, Laos powder

Root of the same plant family as ginger. Darker in colour then ginger with distinct rings around root. Flesh has a hint of pink. Sold fresh, dried and powdered. Slice before use and remove before serving. If using dried Galangal, soak in water for ½ hour before use. Powdered Galangal is known as Laos powder and can be used in marinades and sauces.

Ketjap Manis, Soya sauce

Indonesian sweet soya sauce. Very thick and dark in colour. Delicious aromatic dark sauce to cook with and as a condiment on table. If unavailable you can use dark Chinese soy sauce to which you add 1 or 2 spoons of dark brown sugar but the result will not be nearly as good.





Trassi, Blanchan

Shrimp paste. Extreme strong smell which disappears during cooking. Essential ingredient in most Indonesian dishes. Available in blocks, which need to be sliced thinly and then toasted after which they can be ground up and used as instructed. Also available ready ground.

Turmeric

Plant root resembling ginger, but smaller. Used for it’s yellow colour and pungent taste. For use, peel and grind in pestle with other spices. Hard to find fresh but as ready ground spice widely available.

Kaffir Lime leaf

Glossy dark green leaves that impart a lemon flavour. Available fresh or dried. Used whole in cooking. Remove before serving.

Curry leaf

Paler version of Kaffir Lime leaves. Distinct aroma,. Used in the same way as Kaffir Lime leaves.

Salam leaf

Much the same as Curry leaves. If unavailable, use bay leaves instead. Remove before serving.

Tamarind, Asam, Asem jawa

Fruit of the Tamarind tree. Very tardy, tangy flavour. This is sold in oriental stores as blocks of pressed pulp. To make tamarind water, break about 40 grams of pulp into a bowl, add 200 cl. hot water and soak, stirring occasionally. Sieve mixture, pressing through as much pulp as possible and use as directed in recipe.

Kemirie Nuts, Candle Nuts

Indonesian waxy nut resembling a large hazelnut. Used as a thickening and flavouring. Should be ground up before use and never be eaten raw. If not available use Macadamia or Brazil nuts instead.

White Vinegar

Where vinegar is used in my recipes, I recommend Chinese White Rice vinegar, White Wine vinegar or Cider vinegar.

Cooking Oil

For cooking I use Groundnut (peanut) oil or plain vegetable oil. Both have a high burning point and don’t go of as fast as some more delicate oils.

Rice

There seems to have grown a great mystery about cooking rice, which puts some people of cooking rice. To be honest, most of the prepacked, easy cook rice is very simple to cook if you follow the instructions on the bag. Allow between 50 to 75 grams per person. Always wash the rice in cold water until water runs clear. An easy way to cook rice is as follows : Wash rice and put in enough water so that the depth between the rice and the surface is about the length of one finger digit. Bring rice to boil and boil under lid until the top water has disappeared and there are holes forming in the rice. Turned heat as low as possible and leave with well fitting lid for a further 15 to 20 mins. Fluff the rice with a fork and serve. For plain boiled rice I use Basmati rice, which has a lovely flavour and is slightly sticky. If the rice is needed for frying, use American long grain which gives a nice dry and firm kernel.

Supergrass



Lemon grass is on everybody's lips, and if you're not cooking with this fragrant herb yet, you're sure to attract a couple of strange stares. But this is easily remedied right here.



The tall, elegant green stems of lemon grass have an aromatic flavour that adds a quick oriental nuance to many dishes. Although mainly associated with the cooking of southeast Asia, lemon grass originated in southern India and Sri Lanka. In Thailand it is known as takrai and in Indonesia as sereh.



Lemon grass, which is related to citronella, is a tall, spear-shaped plant with grasslike leaves, and is unbelievably easy to grow in even the tiniest garden. The leaves and stems are fibrous, but the base of the firm stalk is white and juicy. It has a strong, citrus flavour (though not as acidic in taste as lemon) and is normally used in small amounts in curry pastes, stir-fries and soups.



In theory, you peel off the tough outer layers and use only the pale, lower portion of the stems, but nothing stops you from using the entire stalk. The grass blade can be sliced very fine and added to soups while the bulb can be bruised and minced for use in a variety of recipes, including marinades, that need a little lemon zing. Many cooks insist lemon grass only be used as flavouring, and removed from the dish before tucking in. The light lemony flavour of this curious grass blends well with garlic, chillies, and fresh coriander (dhania).



In addition to fresh, lemon grass can be bought fresh, dried, bottled or powdered. The dried product (often sold in Asian shops under the name 'sereh powder') has to be soaked in hot water and reconstituted before use. Bottled lemon grass is handy if you can't get the real thing and although the powdered variety is useful in teas and curries, it's not really a good substitute for the fresh product.



If you can't find lemon grass but the recipes calls for it, you could substitute fresh lemon zest, lemon balm or lemon verbena (and vice versa). Generally, 2 small lemon grass stalks has the sour power of the juice of 1 lemon.



Guidelines for using lemon grass in cooking



# When choosing lemon grass, look for freshness. The outer leaves are usually semi-dry, but this is no problem as they will be removed during preparation. Don't buy lemon grass that is too light in weight; it will be old and dried out.



# There are a number of storage options: stand the stems in 1 cm-deep water in a bowl or jug, and store in a cool place; store the stems in a plastic bag or wrapped in cling wrap in the refrigerator for up to 1 week; chop the stems into rings, pack in plastic bags and freeze for up to 1 year. Use from frozen.



# Slice the stems diagonally into 4 - 5 chunks and bruise with the blunt edge of a knife to release the essential oils. During cooking the aromatic oil is released, giving dishes made with lemon grass their subtle citrus flavour.



# If the lemon grass is to be eaten as part of the dish, slice the softer, green leaves across, very thinly, to make it easier to eat and to release the citrus oils.



# Chop lemon grass and infuse it in boiling water to make a refreshing tea - it's said to be effective against flu and headaches, and to aid digestion.



Armed with this knowledge of the superpowers of lemon grass, try to include it in more recipes as you go along - they don't exclusively belong in Indian or Asian dishes. And do pop down to the nursery and get yourself a small plant that can be cultivated in a pot or in the garden. With sufficient water and hot sun, you'll have a generous supply all year round.



Pass the grass!

http://www.newmex.com/platinum/data/light/species/species.html



http://www.fao.org/fi/figis/



http://www.amonline.net.au/fishes/fishfacts/index.htm

GRANOLA



 Recipe By     :

 Serving Size  : 14   Preparation Time :0:00

 Categories    : Breakfast



   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    6       c            Rolled oats

      1/2   c            Wheat germ

      1/4   c            Honey

      1/4   c            Vegetable oil

    1       c            Raisins

                         -----VARIATIONS, ADD-----

      1/4   c            Coarsely chopped almonds,

                         -OR cashews, peanuts,walnuts

      1/4   c            Bran

      1/4   c            Unsweetened shredded coconut

      1/4   c            Sesame or sunflower seeds

      1/4   c            Nonfat milk



Preheat oven to 300F.  Grease 3 large baking sheets with rims.  In a large bowl mix oats together with wheat germ. In small saucepan heat honey and oil until honey is thin and runny. Add mixture to oats and blend well. Spread granola thinly and evenly on baking sheets and bake about 15 min, or until lightly browned.  Cool.  Spoon into a large bowl, add raisins, and mix thoroughly.  Store in a tightly covered container and keep in a cool dry place.

GRANOLA

Description: "Granola"





  1      Gallon Rolled Oats (Not Quick Oats)

  4      Cups Pecans -- chopped

  1      Cup  Wheat germ

  1      Cup  Canola Oil



  1      Cup  Honey

  1      Cup  Maple Syrup



  2 to 4   Cups Dried fruit (raisins, apricots, dates, apples etc)







INSTRUCTIONS



Mix Oil with Oats and Pecans thoroughly.



Add Honey and Maple Syrup and mix thouroughtly.



Bake in oven at 350 degrees until toasted deep golden brown and crispy,

checking frequently.



Cool mixture before adding dried fruit.



Chop larger pieces of dried fruit into smaller pieces.



Store tightly covered in a cool, dry place. It will keep for up to 6 months.

Does not need to be refrigerated.



Serving Ideas : Serve with milk or soy milk and fruit.

Recipe: Granola



This crunchy granola has enough protein and fiber to get you through the whole day!



Yield About 8 cups

Time 1 hour

Tools large saucepan

wooden spoon

cookie sheet



Ingredients 1 c butter

1 c honey

1 c walnuts

1 c raw cashews

¼ c sesame seeds

½ c sunflower seeds

1½ c bran

4-5 c rolled oats

1 t cinnamon (optional)

½ c wheat germ (optional)

1 c raisins (optional)



Directions Preheat the oven to 350°F.

Melt the butter in the saucepan, add the honey, and mix well. Stir in the seeds, nuts, and optional cinnamon. Add the bran and optional wheat germ, then add 4 c rolled oats. If the mixture is very wet and sticky, add some more oats.



Spread the granola on a cookie sheet and place on the center oven rack.



Stir every 10 minutes or so, and add the optional raisins after 20. Bake for 45 minutes, or until golden brown.



Notes After the granola cools, store in in a tightly sealed container or plastic bag. This granola makes a wonderful breakfast with yogurt and some fresh fruit (berries, peaches...). Or for a snack, try just a plain handful. You can experiment with different kinds of nuts, dried fruit, and spices to find the mix you like best.

Bechamel



Bechamel used for Mousaka

Instructions

- 4 dl. Melk + boter net aan de kook brengen; hitte laag

- klop eieren, bloem en 1 dl. Melk in kom; dit mengsel

in hete melk mengen en niet meer koken



Utensils

Food Category	Sauce

Vegetarian

Source	 Greek cookbook

Time to Prepare	15 min

Number of Servings

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient	 Quantity Comments

Milk	5

Butter	 25

Egg, chicken	3

Flour	35

Salt

Pepper, ground

Nutmeg

23 February 2002	 Page 2 of 12

Ingredients







1 clove garlic, chopped



1 3/4 cups whole, pitted kalamata olives



1 (2 ounce) can anchovy fillets, rinsed



2 tablespoons capers



1 teaspoon chopped fresh thyme



1 teaspoon chopped fresh rosemary



3 tablespoons lemon juice



4 tablespoons olive oil





 Directions



Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed



*****************************



Ingredients:



250 g black olives without stones

100 g garlic

100 g anchovy in olive oil

80 g drained capers

60 - 70 ml olive oil (if possible extra virgin olive oil)

freshly ground black pepper



Proceed as follows:



Puree the olives, garlic, anchovy and capers in a food processor until you have a smooth paste of an unappetizing colour.

Add the olive oil, continue processing for a short while, and the tapenade is ready.



*****************************



French Tapenade



Ingredients



(8 servings)



18 oz Black olives, chopped

4 oz Capers

2 oz Anchovy fillets (opt)

2 oz Canned tuna in oil

Shot glass of cognac



Instructions



Using a pestle and mortar, crush olives, capers, anchovies and tuna together. Add cognac.



*****************************



PAPILLOTES DE POULET ET TAPENADE



Ingrédients pour 4 personnes : 4 blancs de poulet / 200 gr d'olives noires dénoyautées /

2 gousses d'ail / 2 cuillères à soupes de câpres / 15 cl d'huile d'olive / sel & poivre.



- Peler et écraser les gousses d'ail, écraser les câpres et les olives ; bien mélanger.

Utiliser un mixer si désiré mais ne pas mixer trop fin. Ajouter petit à petit les 2/3 de l'huile.

Ajouter le poivre.



*****************************

Tapenade



1/2 pound French, Greek or Italian black olives (preferably Amfissa or Nicoise), pitted and rinsed

4 anchovy fillets

2 tablespoons capers, rinsed

1 clove garlic, minced

1 teaspoon minced fresh thyme

4 tablespoons olive oil

2 teaspoons brandy, optional



Combine all ingredients in a food processor or blender and blend until nearly but not completely smooth. Tapenade should have a slightly coarse texture.



*****************************



1 1/4 C pitted manzanilla olives or other green Spanish olives, rinsed & drained

1 T capers, drained

3 garlic cloves, minced

1 tsp. lemon juice

1/4 C olive oil

1 T fresh cilantro, chopped



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Combine olives, capers and garlic in food processor or blender and chop finely. With motor running, gradually add lemon juice and olive oil and process until well blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper.



*****************************



Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!"



1 cup Nicoise olives, pitted

1 cup small green French olives (Picholine), pitted

1/4 cup oven-dried tomatoes, drained, recipe follows

1 tablespoon capers

1 garlic clove

1 anchovy fillet

1/2 tablespoon chopped fresh basil leaves

1/2 tablespoon chopped fresh thyme leaves

1/2 tablespoon chopped fresh flat-leaf parsley leaves

1/4 tablespoon chopped fresh oregano leaves

1/4 cup extra virgin olive oil

Crostini, recipe follows



In a food processor, combine all the ingredients, except the olive oil and

crostini. Using the pulse button, process until coarsely chopped and well

blended. Continue to process, slowly adding the olive oil. Refrigerate in a

covered container.



*****************************







*****************************

Hazelnootkoek



1 kop volkoren meel

1 kop havervlokken

1 (kleine) kop bruine bastard  suiker

2 eieren

½ pakje boter

hazel- en andere noten

rozijnen, krenten, dadels, etc.



1. boter smelten, meel en havelvlokken toevoegen

2. eieren kloppen en toevoegen

3. melk inmengen tot mix roerbaar is

4. noten en fruit toevoegen

5. ±½ uur in oven op 200-250 °C

CARIBBEAN

Banana Bread







3/4 cup pecan halves

1/4 cup raisins

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 lg. bananas

8 tablespoons butter, softened at room temperature

1 teaspoon vanilla extract

1/2 cup sugar

1 egg



Preheat the oven to 350 degrees. Chop 1/2 cup of the pecan halves coarsely and add to the raisins in a small bowl, along with 1 tablespoon of flour. Set aside.

Sift together the remaining flour, baking powder, nutmeg, and salt; set aside.



Peel the bananas and mash in a bowl; set aside.



In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg and bananas. Stir in the pecan-raisin mixture.



Place the banana bread batter into a greased loaf pan. Decorate with remaining pecan halves and bake for 50-60 minutes. Serve warm or at room temperature.

Banana Chocolate Chip Bread

presented by Sherwood Forest Bed & Breakfast



This bread is awesome--it's one of our favorites at the bed & breakfast--you'll love it, mainly because "Chocolate Rules".

1 3/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup unsalted butter, at room temperature

1/2 cup granulated sugar

2 large eggs, at room temperature

1 cup mashed ripe bananas (2 large bananas will do)

2 tablespoons milk

1 teaspoon vanilla

2/3 cup miniature semisweet chocolate chips

 Preheat the oven to 350 degrees, spray cooking oil (you can use butter) to coat the bottom of a 9 x 5 x 3 inch bread pan, then lightly dust the pan with flour and tap out the excess. Next, in a large bowl, stir together flour, baking powder, baking soda and salt. In another bowl, cream together the butter and sugar until blended. One at a time, add eggs, beating well with a fork after each addition. Stir in bananas, milk and vanilla until combined. Stir in flour mixture just until blended. Stir the chocolate chips. Scrape batter into a prepared pan and spread evenly.

Bake for 45 to 55 minutes or until you test with a knife in the center of the bread and it comes out clean. Remove the pan to a wire rack, cool 10 minutes before removing bread from the pan, then finish cooling on the rack.



And it's chow time! (Bread can be frozen for later use, thaw overnight.)

Kingklip "a la Ruth"



Kingklip is probably the most popular of the Southern African fish, it is similar to cod and is also the least flavoursome of all the fish, this is why I have decided to add two strong sauces .



Green salsa is a lovely mixture of fresh herbs & green root vegetables. Chop the herbs & green vegetables together roughly add the olive oil, lemon juice & seasoning. The tomato coulis takes longer, blend together the vegetables and sweat off in a hot skillet pan add the red wine and reduce by half, add the plum tomatoes & the juice and cook for half an hour. Put the mixture back in the blender until smooth and pass through a sieve.



Kingklip, for the salsa: olive oil, lemon juice, celery, basil, coriander, thyme, spring onions, onion, for the tomato coulis, plum tomatoes, celery, carrot, garlic, thyme, onion, red wine, butter, flour.

	



The kingklip should be covered in flour & butter & grilled in the oven, to serve top the fish with the salsa & surround with the coulis.

Seafood Risotto



    * 2-1/2 cups water

    * 2 8-ounce bottles clam juice

    * 6 tablespoons olive oil

    * 1 cup finely chopped shallots

    * 1-1/2 cups arborio rice or medium-grain white rice

    * 1/2 cup dry white wine

    * 1 14 1/2-ounce can Italian-style stewed tomatoes

    * 3/4 pound uncooked shrimp, peeled, deveined, and coarsley chopped

    * 3/4 pound bay scallops

    * 3 garlic cloves, minced

    * 2 tablespoons finely chopped fresh Italian parsley



Also Required:



    * medium saucepan

    * large heavy saucepan

    * large heavy skillet



Combine 2 1/2 cups water and bottled clam juice in a medium saucepan. Bring to a simmer and keep warm over low heat.



Heat 3 tablespoons olive oil in a large heavy saucepan over medium heat. Add the shallots and sauté until light golden, about 4 minutes. Stir in the rice and sauté 2 minutes. Add wine and stir until liquid is absorbed, about 2 minutes. Add the stewed tomatoes and cook until most of the liquid is absorbed, about 3 minutes.



Add 1 cup clam juice mixture to rice and simmer until liquid is absorbed, stirring often. Continue cooking and adding clam juice 1/2 cup at a time, until rice is tender but still slightly firm in center and mixture is creamy. Simmer until liquid is absorbed after each addition, stirring often, for about 25 minutes total.



Heat the remaining 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 4-5 minutes. Stir the seafood into rice and cook 3 minutes longer. Risotto should be creamy and moist. Remove from heat. Season to taste with salt and pepper and stir in chopped parsley. Transfer to serving bowl and serve.



Servings: 6

Geroosterde vis



1 snapper (of andere vis met wit vlees) van 2 kg, schoongemaakt - 2 eetlepels limoen- of citroensap - zout en versgemalen zwarte peper - 125 g callaloo*-blaadjes, gewassen en fijngehakt - 1 uitje, zeer fijngehakt - 2 lente-uien, fijngehakt - 2 teentjes knoflook, geplet - 1 Spaanse peper, van zaad ontdaan en fijngehakt



Verwarm de oven voor op 200° C. Leg de vis in een grote kom. Wrijf de binnen- en buitenkant in met limoensap en bestrooi deze met zout en peper. Laat dit even staan terwijl u de overige ingrediënten klaar maakt. Doe de rest van de ingrediënten in een kommetje en meng ze door elkaar. Dep de vis droog. Vul hem met het callaloo-mengsel. Wikkel de vis dan in alufolie. Zet de vis 30-40 minuten in de oven tot het vlees ondoorschijnend is geworden. Haal de vis uit de folie (desgewenst aan tafel) en serveer hem heet.

Opdienen met ver brood of broodjes.



* Callaloo wordt ook wel eens gespeld als 'valaloo', 'calalou', 'callalu' of 'callilu'. Het kan eventueel vervangen worden door tajerblad, spinazie of paksoi.



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Cullen Skink



Schotse vissoep



Ingredients

1 kg smoked haddock, filleted

1 medium onion, sliced

3 cups of milk

2 tablespoons of butter

2 cups of cooked mashed potatoes

salt and pepper to taste



Method

Put haddock in shallow pan, skin side down. Cover barely with cold water, bring to boil, simmer 4 minutes. Turn fish, remove skin, add sliced onion, simmer gently 10 minutes or so. Remove fish, remove bones, return to stock, simmer 20 minutes, strain. Put stock and milk in saucepan, add fish, bring to boiling point. Add enough mashed potato to reach your preferred, creamy consistency. Add butter in small pieces so it runs in rivulets through sou-stew. Season to taste, serve with toast triangles. A little cream may be added if desired.

Cullen Skink



Schotse vissoep



Ingredients

1 haddock

1 onion

1 tablespoon butter

1 pint of milk

250 g mashed potatoes

black pepper and salt



Method

Skin the haddock, place in a pan and barely cover with boiling water. Bring to the boil, chop the onion and add it. When the haddock is cooked remove from liquid and remove all its bones. Return the bones to the stock and simmer for 1 hour. Flake the fish and set aside. Strain the stock and bring it back to the boil. In a separate pan boil a pint of milk and add it, with the flaked fish, to the stock. Bring back to the boil, add enough mashed potato to thicken the soup and butter, season with salt and pepper. Bring back to the boil and serve.

Fish and ginger fish soup

Gember vissoep



Instructions

- stoof ui, gember, prei, wortel, aardappel en tomaat

tot ze bijna gaar zijn;

- visbouillon toevoegen

- koken tot groente helemaal gaar is

- visfilet en zout en peper toevoegen

- nog ongeveer 5 min koken



Utensils

Food Category	Soup

Vegetarian

Source	 Floyd in Africa

Time to Prepare	45 min

Number of Servings	6

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient		Quantity	Comments

Onion			1

Ginger, root	1

Carrot			2

Leek			1

Potato			3

Tomato			3

Stock, fish		1.5

Fish, fillet	500

Salt

Pepper, ground

Hollandse groentensoep met gehaktballetjes



    250 g gehakt

    300 g runderpoulet

    700 g soepgroenten (verse, gesneden)

    1 eetlepel peterselie (fijngehakt)

    10 peperkorrels (zwarte)

    2 theelepels tijm

    14 g zout

    500 g runderschenkel

    2 beschuiten (verkruimeld)

    2 stukjes foelie

    2 laurierblaadjes



    Breng de runderschenkel en runderpoulet in een pan met 2 liter water en zout aan de kook en laat de bouillon 2½ uur zachtjes trekken.

    De bouillon mag niet koken.

    Schep tussentijds het schuim van de bouillon af.

    Voeg 350 g soepgroenten, foelie, laurierbladeren, tijm en zwarte peper korrels aan de bouillon toe en laat dit 1 uur mee trekken.

    Giet de bouillon door een zeef met schone theedoek erin.

    Breng de heldere bouillon opnieuw aan de kook en laat de overige soepgroenten ca. 10 minuten zachtjes meekoken.

    Meng ondertussen in een kom het gehakt met beschuitkruim, peterselie, zout en peper door elkaar en rol er kleine soepballetjes van.

    Voeg de soepballetjes aan de soep toe en laat deze 10 minuten zachtjes meekoken.

    Verdeel de soep over 4 borden.

    Lekker met stokbrood.

Sugar can be added to tomato soup to bring out the sweetness of the tomato. Sugar can be replaced with honey.

Ceviche



Quantity: 12 people



Categories: fish, seafood



Ingredients:



1 pound variety seafood (shrimp, scallops, whitefish), sushi grade

4 limes cut in half (squeeze out juice into a bowl set aside. Save used lime halves.)

Juice of 1 lemon

0.5 jalapeno pepper finely chopped (remove pith and seeds depending on how hot you like it)

0.25 cup of cilantro (coriander) chopped up finely

1 carrot finely shredded

0.5 cup finely diced onion

6 skinned, cubed tomatoes

fresh ground pepper (to taste)

salt (to taste)

12 lime wedges (optional)

Toast (optional)



Utensils:



Glass casserole dish



Directions:



Clean and rinse fish. Pat dry with clean cloth.

Place all seafood in casserole dish.

Cover in lime juice.

Throw everything into a bowl including the juiced lime halves.

Stir.

Refridgerate 2-3 hours.

Bring to room temp before serving (about 15 minutes).

Garnish with lime wedges.

Can be eaten with toast



Comments:



We have eaten this often in Central America (Guatemala, Costa Rica and Nicaragua). This recipe is a combination of recipes found on the internet. It tastes a lot like the ceviche we have had in Central America. First made on 24-02-2002 for Sander's birthday.

Gallo Pintico

(3-4 servidas)



Bueno, necesitamos los ingredientes...



3 tazas de arroz blanco cocinado.

2 tazas de frijoles cocinados.

1/8 taza de cebolla picada.

1/8 taza de culantro picado.

2 dientes de ajo triturados.

3 cucharadas de aceite.



Ahora la cocinada!



Lávese las manos y los ingredientes (los que pueda lavar..use la razón).

Caliente el aceite y fría la cebolla y el ajo (unos 3 minutillos).

Agregue los porotos (frijoles) y fríalos por 5 minutillos.

Poco a poco le va agregando el arroz y va revolviendo todo muy bien.

Revuelva por unos 10 minutillos y agregue el culantro, baja el calor del disco a mínimo y tapa por unos 5 minutillos más.



Ahora si....



Sírvase un buen vaso de fresco y disfrute el Gallo Pinto al estilo "Red-ceticas".

Picadillo de papa

(4-6 personas)



Necesitará (ingredients):



1 kilo de papas (potatoes)

0.25 kilo de chorizo (sausage) o carne molida (minced meat)

0.25 kilo of beef (cubes)

4 tomates medianos picaditos (diced)

2 cucharadas (tablespoons) de salsa inglesa (worchestershire sauce or HP sauce???)

0.25 taza (cup) de cebolla picada (finely chopped onion)

0.25 taza (cup) de chile dulce (bell pepper), lo mas fino que pueda picarlo (as finely chopped as possible)

0.25 taza (cup) de culantro (coriander)

0.25 taza (cup) de apio (selery)

Condimentos al gusto (spices to taste): pimienta (pepper), comino (cummin), curry, paprika, ajo en polvo (ground garlic), sal (salt)

2 cucharadas (tablespoons) de aceite (vegetable oil)

2 tazas (cups) de agua (water)



Ahora vamos a la cocinada.....

(Now we start cooking...)



Pele las papas y las pica en trozitos pequeños (peel the potatoes and diced them).

Cocine las papas en agua hasta que estén bien cocinadas (casi despedazadas) (cook the potatoes in water until they are well cooked, almost falling apart).

En su olla favorita...calienta el aceite (in your favorite saucepan, heat the oil).

Ponga el chorizo (o carne molida) a freír desmenuzándolo (put in the sausages (or minded meat) and the cubes of beef; make sure the meat does not overlap; fry on medium heat until the meat is nicely browned on all sides).

Cuando ya casi el chorizo este cocinado (o carne molida) agregue todos los otros ingredientes (Menos las papas!) (If the meat is almost cooked, add all other ingredients except the potatoes).

Agregue dos tazas de agua (add 2 cups of water).

Tape la olla (put the lid on the pan).

Baje el fuego al mínimo (lower the heat to the lowest possible).

Espere unos cinco minutos (léase un buen libro o alguna otra cosa...) (wait for some five minutes; read a good book or do something else...).

"Después de haber esperado pacientemente por cinco minutos... agregue las papas a la olla (after having waited patiently for five minutes, add the potatoes).

Mezcle todo muy bien y vuelva a tapar la olla (mix everything thoroughly and put the lid back on the pan).

Apague la cocina - deje la olla en el disco para que los sabores se terminen de concentrar (continu to cook until the beef is soft, approximately 30 minutes).





Comments:



We have eaten this often in Costa Rica. There are many forms of this dish. This recipe is a combination of recipes found on the internet and our memories of the picadillo we had in Monteverde, Costa Rica. First made on 24-02-2002 for Sander's birthday.

Recipe Name	Mousaka

Recipe Description	 Grieks overgerecht

Instructions	 - maak bechamel sauce volgens recept.

- 1 dl. Olijfolie, bak hierin alle aardappelen en

groetn; uit laten lekken op keuken papier.

- verhit boter en fruit ui + knoflook; voeg gehakt,

wijn, tompu, oregano, peterselie en zout/peper toe;

sudderen tot vocht verdampt is; voeg paneermeel toe

- beboter overvaste schaal; leg lagen (eindigen met

aardappel) aardappel, groente en gehakt.

- meng kaas door bechamel sauce en over mousaka; 1 uur

bakken op 175 graden

Utensils	 oven to table dish

Food Category	Oven dish

Vegetarian

Source	 Greek cookbook

Time to Prepare	2 uur

Number of Servings	6

Calories/Serving

Nutritional Info

23 February 2002	 Page 6 of 12

Recipe ingredients:

Ingredient	 Quantity Comments

Oil, olive	3

Potato	700 sliced

Aubergine	 500 sliced

Courgette	 500 sliced

Butter	 35

Onion	 2

Garlic	2

Beef, minced	750 or Lamb, minced

Whine, red	5

Tomato, paste	 2

Parsley	 2

Oregano	 1

Salt

Pepper, ground

Bread crums	 3

Cheese, parmesan	100

Milk	5 for bechamel

Butter	 25 for bechamel

Egg, chicken	3 for bechamel

Flour	35 for bechamel

Salt	for bechamel

Pepper, ground	for bechamel

Nutmeg	for bechamel

23 February 2002	 Page 7 of 12

Boerenkoolstamppot



Voor 3-4 personen;

1	kg	aardappel

0.5	kg	boerenkool (gesneden)

1 verse rookworst

Erwtensoep



2 ltr water

500 g split erwten

500 g varkenspoot (incl. bot)

1 laurierblad

1 tsp tym

3 kruidnagels

250 g wortelen

200 g uien

250 g celerieknol (celeriac)

250 g prei

rookworst



* Put water, split peas, pork, bay leave thyme and cloves into large pan and boil.

* Remove scum from surface.

* Cook 45 min till peas are puree

* Take meat out, discard bone and return meat with all the vegetables and the smoked sausage (in one piece). Cook for another 30 min.

* Remove and slice sausage, return to soup.

* Ready!



Note: Soup tastes best the following day!!

Dhal

Lentil puree

Instructions

- was linzen en laat ze uitlekken

- verhit olie en bak ui, knoflook en gember tot de ui

goudbruin is

- voeg turmeric toe en roer goed

- voeg linzen toe en roer 2 min

- voeg heet water toe, laat koken, verlaag vuur tot

sudderstand

- afdekken en 15-20 min koken, of totdat linzen halfgaar

zijn

- voeg zout en garam masala toe

- roeren en door laten koken, totdat het de consistentie

van pap heeft )als het te vochtig is, dan deksel van de

pan laten)

- serveer dhal zo of met gefruitte uitjes

- lekker met rijst, India's brood of als een licht maal

Utensils

Food Category	Vegetable

Vegetarian

Source	 Charmaine Solomon, complete asian cookbook

Time to Prepare	30-45 min

Number of Servings	5

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient	 Quantity Comments

Lentils, red 250 Substitute: other lentils, however, they need soaking

Oil, neutral	1.5

Onion	 1 finely sliced

Garlic	2 finely chopped

Ginger, root	1 finely grated

Turmeric, ground	0.5

Salt	1 probably more: to taste

Water	 3 hot water

Garam masala	0.5 or: to taste

Lamb Korma

This is a great recipe from Charmaine Solomon



Ingredients

  1 kg leg of lamb or chump chops, bone in

  2 medium size onions

  1 tblsp fresh ginger, chopped

  4 garlic cloves

  3 tblsp almonds or raw cashews

  2 dried chilles, stems and seeds removed (optional)

  125ml water

  2 tsp coriander, ground

  1tsp cumin, ground

  1/4 tsp each ground cinnamon, cardomom, nutmeg and cloves

  1/8 tsp saffron powder

  2 tblsp boiling water

  2 tsp salt or to taste

  2-3 ripe tomatoes, peeled, seeded and chopped

  125 ml natural yoghurt

  125 ml pouring cream

  2 tblsp fresh coriander leaves, chopped

Method

1. 	Cut lamb into pieces, trim off any excess fat.

2. 	Make the spice blend as follows: Peel onions and slice one finely and other roughly and put into a blender with ginger, garlic, almonds or cashews and chillies. Add 125 ml (1/2 cup) water to blender, cover and blend on high speed to form a smooth puree. Add the ground spices and blend to mix.

3. 	If using saffron strands, toast them lightly in a dry pan for less than a minute - they should not darken. Turn onto a saucer to cool and crisp, then crush to powder with the back of a spoon. Dissolve in 2 tablespoons boiling water, add to blender.

4. 	Heat 3-4 tablespoons of ghee (clarified butter) and oil in a large saucepan and when hot fry the sliced onion, stirring frequently until soft and golden. Add the blended mixture and continue to fry, stirring constantly until the puree is well cooked and oil starts to separate from the mixture. Rinse the blender with extra 1/4 cup of water, add to the pan with salt and continue frying until the puree is thick and dry. Add lamb and stir until each piece of meat is coated with the spice mixture. Add tomatoes, cover and cook over low heat until the lamb is tender, stirring ocasionally. Don't add water, the lamb will give out its own juices, which will be sufficient.

5. 	Combine yoghurt and cream and add to the pan, stirring to ensure the spices don't stick to base of pan as cooking nears completion. The sauce should be very thick and smooth. Transfer to serving dish and scatter with fresh coriander. Serve with spiced rice cooked in stock.

Asinan

Recipe Description	 Sweet and sour and hot fruit or vegetable salad

Instructions	 - water en suiker koken

- zout, pepertjes, pinda's en trasi fijnvijzelen tot 1

massa (bumbu)

- azijn, tauge, witte kool & komkommer in een kom doen

- bumbu en suikerwater ook in de kom doen

Utensils	 vijzel

Food Category	Salad

Vegetarian

Source	 Ibu Keni - Situ Udik

Time to Prepare	30 min

Number of Servings

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient	 Quantity Comments

Water	 1

Gula merah	 80 substitute: bastard suiker

Salt	1

Chillies, red	 2 substitute: sambal oelek

Peanuts, unsalted	50

Trasi	 1

Vinegar, standard	0.25

Bean sprouts	100

Cabbage, white	0.2

Cucumber	 0.25

23 February 2002	 Page 1 of 12

Babi Ketjap



1 pound of pork

5 garlic

2 onions

1 piece of ginger (a thumb)

5 spoons ketjap

1 dcl water

1 teaspoon pepper

Cut the meat in little squares and fry it in oil with the onions, garlic

and shredded ginger. Add the ketjap and water and let it simmer till

tender Saté Babi

1 pound tender pork

3 garlic

5 spoons onions

1 ½ teaspoon laos

3 teaspoons Coriander

2 teaspoons cummin

4 spoons lemon juice

2 spoons soya sauce



Fry the spices and the onions a little, add the liquid and let the meatstand in this sauce 1 night. Next put 5 little squares of meat on

littlesticks of wood and fry in pan or oven. Should be served hot with this

Boemboe Besengek



1 Chicken

2 onions

2 garlic

2 teaspoons sambal oelek

1 ½ teaspoon Coriander

1 teaspoon cummin

½ teaspoon laos

½ teaspoon turmeric

1 teaspoon brown sugar

2 cups of cocos milk



Fry the onions, garlic, sambal oelek and spices in oil for a short time.Then add the chicken cut in pieces with the rest and cook till

tender.Add salt.

Boemboe Roedjak



1 chicken cut in pieces.

A piece of tamarinde is melted in 4 spoons warm water, crushed andsieved. Mix with the chicken for some time.

3 garlic

1-2 onions

sereh

2 leaves salam

1 djeroek poeroet leave

1 teaspoon sambal oelek

1 spoon tomato puree.



Fry the chicken with the tamarinde juice, onions, garlic and spices.Add tomato puree and a little water. When tender taste with a

little sugarand salt.

Chicken Besengek



Cut the chicken in pieces, strew with salt and fry in hot oil.

Take a pot: put in 3 spoons oil and add 3 spoons shredded onions,

sambal oelek +

½ teaspoon garlic

1 ½ teaspoon coriander powder

1 teaspoon cummin (spidskommen)

½ teaspoon laos

1 teaspoon brown sugar

2 cups of cocos milk

½ teaspoon turmeric



Let it simmer for a while and add the chicken, cook till tender.

Maize Crumpets



1 tin corn

3 spoons cornstarch (Maizena)

2 spoons onions

2 garlic

4 kemiries (nut)

2 teaspoons Coriander

1 teaspoon cummin

1 teaspoon laos

1 teaspoon turmeric

1 egg

½ cup cocos milk



Fry the onions + spices a short time. Let cool. Mix with the rest +salt. Fry in a frying pan in oil till golden brown. Can be kept warm

inan oven for a while, otherwise serve immediately.

Peanutbutter sauce



½ glas of peanutbutter

4 teaspoons garlic

1 teaspoon sambal oelek

2 spoons brown sugar

lemon juice

¾ l. bouillon



Fry garlic and sambal oelek, add the rest stirring well. Let simmer.

Serve hot.

Perkedel, jagung

Recipe Description	 Fried corn	burgers

Instructions	 - knoflook, ui, kemiri-noten, peper, zout en kunjit

vijzelen tot kruidenmengsel

- tahu vijzelen

- in een kan ma‹s, bloem, selderij, tahu-mengsel en

kruidenmengsel mengen

- eieren door het mengsel heen mengen = maismengsel

- olie heet maken en telkens een eetlepel maismengsel

hierin frituren

Utensils	 vijzel

Food Category	Snack

Vegetarian

Source	 Ibu Keni - Situ Udik

Time to Prepare	1 uur

Number of Servings	 10

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient	 Quantity Comments

Corn, fresh	 0.5 substitute: canned corn, use less than 0,5 kg

Egg, chicken	2

Flour	 250

Tofu	5 unit: 2 by 2 cm; optional

Garlic	1

Shallot	 1

Kemiri	1

Pepper, corn	1

Salt	1

Kunjit	1

Celery, leaves	1 chopped

Oil, neutral	1 voldoende om te frituren

23 February 2002	 Page 8 of 12

Perkedel, kentang

Recipe Description	 Fried potato-meat burger

Instructions	 - aardappels koken

- knoflook, 1 ui en peper vijzelen tot kruidenmengsel

(bumbu)

- aardappels fijnstampen en mengen met de bumbu tot

aardappelmengsel

- gehakt bakken in wat olie

- 1 uitje bakken in wat olie, gehakt erbij doen, half

glas water toevoegen = vleesmengsel

- aardappel- en vleesmengsel bij elkaar doen en goed

mengen

- bolletjes draaien van bovenstaand mengsel

- bolletjes door geklopt ei halen

- olie heet maken en bolletjes daarin frituren

Utensils	 vijzel

Food Category	Snack

Vegetarian

Source	 Ibu Keni - Situ Udik

Time to Prepare	1,5 uur

Number of Servings	 20

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient	 Quantity Comments

Potato	1

Beef, minced	250

Oil, neutral	1 voldoende om te frituren

Shallot	 2

Water	 0.5

Garlic	2

Pepper, corn	1

Egg, chicken	4

23 February 2002	 Page 9 of 12

Sambal Badjak



A sambal full of flavour. Use this to replace the chillies in the Nasi Goreng recipe for an instant boost of flavour.

This recipe was posted by René in my Guestbook. She got the recipe from her friend Molly Levering, whose's husband was a Dutch Marine stationed on Aruba. It has immediately become my favourite sambal. Thank you very much !



Ingredients:



    * 10 Chillies

    * 200 gr. Onions

    * 3 cloves Garlic

    * 12 Candle nuts

    * 1 tsp.. Laos powder

    * 1 tsp. Shrimp paste

    * 3 tsp. brown Sugar

    * 125 cc. Tamarind liquid

    * 2 sprigs Lemon grass

    * 25 gr. Coconut cream

    * 2 tbs. Oil

    * Salt to taste



	Preparation:



Process Chillies, Onions, Garlic and Candle nuts in food processor into a coarse paste. Add Laos, Shrimp paste and sugar. Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil floats on top. Remove Lemon grass. Let Sambal cool and then store in Jar. Refrigerate until needed. This should keep for 1 Month. This Sambal can also be frozen very succesfully

Sambal Badjak



4 spoons oil

4 rasped kemiries (nut)

ca. 500 gr. onions

4 garlic

5 teaspoons sambal oelek

1 spoon fraiche sereh finely shredded

laos

appr. 1 dcl. cocos milk

tamarinde, dissolved in 8 spoons warm water, crushed and sieved.

1 spoon brown sugar



Fry all the spices in the oil with sambal oelek and onions. After about5 minutes add the liquids and let simmer very slowly until the

oil appearson the top. Lastly add the sugar.

Serve with shrimps or green peas. Shall be served cold.

Sambal Goreng Kentang Kering



1 pound of potatoes already fried in form as matches

2 teaspoons sambal oelek

2 garlic

1 onion

1 spoon soja

2 spoons vinegar

1 spoon brown sugar



Fry the shredded onions, garlic and sambal oelek a few minutes in oil.Add the liquids and let it simmer with nearly constant stirring till you can form shreads thereof when you put a drop in cold water. Add quickly the fried potatoes and stir well.



Obs. Cornflakes can possibly be used!

Sambal Goreng Telor



3 hard boiled eggs or fresh tomatoes

2 teaspoons sambal oelek

2 onions

1 garlic

½ teaspoon laos

½ teaspoon sereh

1 teaspoon brown sugar

1 teaspoon lemon juice

1 ½ cup cocos milk

salt



Fry the onions and garlic with the spices in hot oil for a short while.Add the liquids and cook slowly for a long time. Serve cold with

the hardboiled eggs. Can also be served with fresh tomatoes, add then a little tomato puré.

Sambal Oelek



The most basic of sambals. This sambal is perfect as a condiment with your meal or for cooking and as a base for other sambals. Can be kept in fridge for about 1 to 2 months. You can make this sambal quite salty to improve it's preservation as long as you omit the salt from the other recipes.



Ingredients:



    * 20 red Chillies or Lomboks (approx. 6 - 9 cm. long)

    * 2 - 4 teaspoons Salt



	Preparation:



Wash Chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.

Semur Ayam

Recipe Description	 Chicken cooked in soy sauce

Instructions	 - vijzel de knoflook, ui, peper, nootmuskaat, gember,

kemiri-noten en het zout tot een kruidenmengsel (bumbu)

- bak het kruidenmengsel in de olie

- bak ook de ketjap in dit kruidenmengsel

- kook de kip in het kruiden-olie-ketjapmengsel

gedurende 20 minuten

Utensils	 vijzel

Food Category	Poultry

Vegetarian

Source	 Ibu Keni - Situ Udik

Time to Prepare	45 min

Number of Servings	6

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient	 Quantity Comments

Chicken	 1 ñ 1 kilo

Kecap, manis	 10

Garlic	4

Shallot	 2

Pepper, corn	1

Nutmeg	1

Ginger, root	1

Kemiri	 10 optional

Salt	1

Oil, neutral	 10

23 February 2002	Page 10 of 12

Seroendeng



Coarse cocos and peanuts in equal quantities

3 spoons brown sugar

1 teaspoon Coriander

½ teaspoon cummin

2 teaspoons salt

3 spoons brown sugar

laos

lemon or tamarinde juice

Evt. sambal oelek and onions



Mix the spices with the cocos and peanuts. Fry in oil till light brown.Note: this recipe can also be used with meat in sted of cocos

and peanuts.

Spekkoek (Lapis Legit)



A legacy of Dutch colonialism, this "thousand layer cake" is often served after the rijsttafel but will do equally well served with the coffee or tea. This is a very rich cake and should be served in thin slices.

This recipe was send in by Andrew Anderson, A big thanks !!.



Ingredients:



    * 225 gr butter, softened.

    * 230 gr sugar.

    * 10 large eggs, separated.

    * pinch of salt.

    * 150 gr flour.

    * 2 tablespoons confectioners

      (icing) sugar.



Spice mixture:



    * 2 teaspoons cinnamon.

    * 1 teaspoon ginger.

    * 1 teaspoon aniseed.

    * ½ teaspoon nutmeg.

    * ½ teaspoon cardamon.

    * ¼ teaspoon cloves.

    * ( all spices are ground )



	Preparation:



Cream butter and sugar together with an electric mixer. Beat in eggs yolks a few at a time. In another bowl, using clean beaters, beat the egg whites with the salt until stiff. Fold into yolk mixture. Fold in sieved flour.

Divide batter between two bowls. Add the spice mixture to one bowl and mix in well.

Line the bottom of a buttered 9" (25 cm) round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about ½ cup of the spice batter into the pan, spreading to form a thin (about pancake thickness) layer. Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ½ cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used.

Let cake cool, then remove from pan. Sprinkle top with confectioners sugar. Serve in thin slices.







(p.s.)

If any of the ingredients are unfamiliar to you, please consult my ingredients page.

Tempe goreng bacem

Recipe Description	 Fried marinated tempe



Instructions	

- Tempe in plakken snijden

- ui, knoflook, gember, chillies klein snijden

- alle ingredienten behalve olie in sauspan (met grote

doorsnede)

- deksel erop en koken voor 50 min of tot het droog

gekookt is

- tempe uit pan halen: afkoelen en droogdeppen

- tempe frituren

Utensils	 frituurpan

Food Category	Snack

Vegetarian

Source	 Sri Owen, indonesian food

and cookery

Time to Prepare	1,5 uur

Number of Servings	6

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient	 Quantity Comments

Tempe	 350

Onion	 1

Garlic	2

Coriander, ground	 1

Ginger, root	1

Bay leaf	1

Laos, ground	1

Gula merah	2

Chillies, red	 2

Tamarind, water	 1

Water	 1

Oil, neutral	1 voldoende om te frituren

Terong baladu

Recipe Description	 Spicy fried aubergine

Instructions	 - elke aubergine door de helft doen en dan per helft in

4 repen verdelen

- stukken aubergine 5 min koken

- 5 el. olie heet maken en aubergine bakken tot i bruin

ziet

- pepertjes, knoflook, ui, laos vijzelen tot

kruidenmengsel (bumbu)

- bumbu bakken in 5 el. olie totdat het begint te

ruiken, dan half glas water toevoegen

- aubergine bij bumbu voegen

Utensils	 vijzel

Food Category	Vegetable

Vegetarian

Source	 Ibu Keni - Situ Udik

Time to Prepare	30 min

Number of Servings	6

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient	 Quantity Comments

Aubergine	 2

Oil, neutral	 10

Chillies, red	10

Shallot	 2

Laos, ground	1

Bay leaf	2

Water	 0.5

23 February 2002	Page 12 of 12

Fish fillet with tomato,

oregano and hot pepper

Recipe Description

Instructions	 - oven voorverwarmen op 230 graden

- ui bakken in olie tot ui lichtgoud van kleur is, dan

knoflook toevoegen

- als knoflook ook bleekgoud is, dan tomaten toevoegen

(met sap) en een beetje zout, goed roeren

- 20 minuten flink laten sudderen

- kappertjes, oregano, en peper of chili toevoegen; 3

keer doorroeren; 1 min koken en van het vuur halen

- vis wassen in koud water en droogdeppen

- dip elke vis in de saus en leg hem dan in een ondiepe

ovenschaal, indien nodig met de dunste stukjes over

elkaar heen

- rest van de saus eroverheen gieten en op 1-na-hoogste

plaat van oven zetten

- 5 min koken (of meer bij dikkere vis) (opletten voor

overgaar worden van de vis)

Utensils	 oven; oven-to-table dish

Food Category	Fish

Vegetarian

Source	 Marcella Hazan, Essentials

of italian cooking

Time to Prepare

Number of Servings	6

Calories/Serving

Nutritional Info

Recipe ingredients:

Ingredient	 Quantity Comments

Onion	75 thinly sliced

Oil, olive	3

Garlic	0.5 very finely chopped

Tomato, plum canned	 255 cut up with their juice

Salt

Capers	2 drained

Oregano, fresh	2 Substitute: 1 tsp dried oregano

Pepper, corn	Substitute: chopped hot red chilli pepper

Fish, fillet	900 Preferably: sole

23 February 2002	 Page 4 of 12