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Download Authentic Recipes from Indonesia by Heinz Von Holzen, Lother Arsana, Wendy Hutton PDF

By Heinz Von Holzen, Lother Arsana, Wendy Hutton

Authentic Recipes from Indonesia comprises over 60 easy-to-follow recipes with exact descriptions of elements and cooking tools, allowing the reader to breed the flavors of the Spice Islands at home.

Included during this specified assortment are highly spiced Padang favorites from West Sumatra, fit Javanese vegetable creations, succulent satay and fowl dishes from Bali and Lombok, and weird recipes from Kalimantan and the jap isles of Flores and Timor.

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Extra info for Authentic Recipes from Indonesia

Sample text

Reserve the Shallot or Garlic Oil for frying or seasoning other dishes. Makes 11/2 cups Preparation time: 20 mins Cooking time: 5 mins 34 Pickles, Sambals and Dipping Sauces 1 Grind the peanuts, garlic, kencur and chilies coarsely in a mortar or blender. 2 Combine the ground ingredients with all the other ingredients (except the lime or lemon juice and Crispy Fried Shallots) in a saucepan, mix well and simmer over medium heat for 20 to 15 minutes, stirring constantly to prevent the sauce from burning.

Substitute dried rice vermicelli—see package instructions for preparation. To save time, prepare the chicken stock and Potato Croquettes in advance and reheat just before serving. Serves 6 to 8 Preparation time: 1 hour + 45 mins chilling Cooking time: 55 mins Rice and Noodles 53 Festive Turmeric Rice Nasi Kuning Rice colored with turmeric and shaped into a cone is a common sight during festive occasions in Bali and Java. The conical shape echoes that of the mythical Hindu mountain, Meru, while yellow is the color of royalty and one of the four sacred colors for Hindus.

Transfer the cooled rice to a serving platter, garnish with the pineapple and Crispy Fried Shallots, and serve hot. Serves 6 to 8 Preparation time: 30 mins Cooking time: 35 mins Rice and Noodles 49 Classic Nasi Goreng Indonesian Fried Rice One of Indonesia’s most popular dishes, Nasi Goreng is prepared in countless ways and is eaten morning, noon and night. This classic version is accompanied by fried egg, fried chicken, satay and krupuk (deep-fried shrimp crackers) for a substantial meal. Any sort of leftover or fresh meat or shrimp may be added, but the true flavor of Indonesia comes from the use of pungent chilies and trasi (dried shrimp paste).

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