Sambal Goreng Kacang Tolo

Ingredients:
750 gr beef gravy/shin geef/rump steak
100 gr adzuka beans, washed
10 fried tofu, soak in a water for 5 minutes, squeeze out
1.5 lt water
450 ml coconut milk
10 bird’s eye chillies
2 bay leaves
2 cm galangal, smashed
2 kaffir lime leaves
1 tsp palm sugar, shredded
2 tsp salt
2 tbsp cooking oil

Blend/Process
6 Asian shallots
3 cloves garlic
5 red chillies
3 cm peeled ginger
salt to taste

Directions:

1. Cook adzuka bean until tender (I used pressure cooker, cook for 5-10 minutes), drained
2. Bring to boil 2 lt water, add the meat and cook until tender, remove the excess fat
3. Add the adzuka bean to the pan
4. Meanwhile heat oil in a small frying pan over high heat, stir fry the paste, galangal and bay leaves until fragrant
5. Add paste and coconut milk into the soup
6. Reduce the heat, cook for about 15 minutes, stirring occasionally
7. Add palm sugar, lime leaves, fried tofu and chilies
8. Simmer for a further 10 minutes
9. Ready to serve.

Mango Pudding

Ingredients
* 2 envelopes (1 tablespoon) unflavored gelatin
* 3/4 cup (175 mL) sugar
* 1 cup (250 mL) hot water
* 3 cups (750 mL) pureed fresh mangoes
* 1 cup (250 mL) 2 percent evaporated milk
* 8 ice cubes
* lime wedges, optional
* fresh mango slices for garnish, optional
* I think the conversions are right

Directions
1. Add gelatin and sugar to hot water and mix until dissolved and smooth.
2. In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
3. Pour mixture into jelly mould and chill until set, at least 3 hours.
4. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter.
5. Squeeze on some lime juice, garnish with mango slices if desired and serve.
6. (Best eaten within a day).


Mango Pudding

Moist German Chocolate Cake

Ingredients

* 1/3 cup butter
* 1/3 cup plain yogurt
* 4 (1 ounce) squares German sweet chocolate
* 1 cup cola-flavored carbonated beverage
* 2 cups all-purpose flour
* 1 1/3 cups white sugar
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 2 eggs
* 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans.
2. In a medium saucepan, heat butter, yogurt, chocolate and cola until chocolate is completely melted.
3. In a large bowl, mix flour, sugar, and baking soda. Add chocolate mixture, buttermilk, eggs and vanilla. Beat until smooth. Pour batter into two 9 inch round pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.

source:
allrecipe.com

Dark Chocolate Cake

Ingredients

* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

source:
all recipe.com

Mushroom Satay (Satay Het Hom)

Ingredients
8 ounces mushrooms, chinese presoaked
The marinade
1 teaspoon galangal finely chopped
1 teaspoon lemon grass finely chopped
1 teaspoon kaffir lime leaves finely chopped
2 each coriander root
4 small garlic cloves coarsely chopped
1/2 teaspoon curry powder
1 tablespoon soy sauce, light
2 tablespoons sugar
1 teaspoon coriander ground
1 teaspoon cumin ground
1 teaspoon salt
2 tablespoons vegetable oil
1/2 cup coconut milk
The peanut sauce
1 tablespoon vegetable oil
1 tablespoon red curry paste
1 cup coconut milk
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon lemon juice
3 tablespoons peanuts ground, roasted

Directions
Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go.
Set aside.

THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste.
Place this in a mixing bowl and stir in all the other ingredients, mixing well.
Place all the mushroom strips in this marinade and leave for at least 30 minutes.
PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil.
Add the coconut milk, lower the heat and stir well until a rich red colour appears.
add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.
Take the mushroom strips from the marinade and thread each one on to a satay stick.
Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle.
Little triangles of toast may also be served for those who wish to mop up more sauce.

source: recipeland.com

Sate (satay)

This recipe uses a marinade which suits any kind of meat.



Serves 6.


Ingredients
750 g/1 1/2 lb rump steak, pork fillet
or chicken fillets
1 stem lemon grass or 3 strips lemon zest
4 shallots, chopped
1 teaspoon chopped garlic
2 teaspoons finely grated ginger
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
1 teaspoon ground turmeric
2 teaspoons brown sugar
11/2 teaspoons salt
2 tablespoons light soy sauce
2 tablespoons tamarind liquid
or 1 tablespoon bottled tamarind purée
2 tablespoons peanut oil

Directions

Cut meat into small squares and put aside. Slice tender white portion of lemon grass finely across, combine with shallots, garlic and ginger and pound using a mortar and pestle. Transfer to a bowl and mix in the remaining ingredients. Pour over the meat, mixing well. Cover and leave aside for at least 2 hours, overnight if possible. Thread 6 or 7 pieces on each soaked bamboo skewer, leaving half the skewer free. Grill over coals or under a preheated griller until brown and serve immediately with peanut sauce and steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Black forest cake with chocolate ganache

Ingredients (serves 10)
2 1/4 cups (340g) self-raising flour
1/2 cup (100g) brown sugar
1/4 cup (30g) cocoa powder
350g dark chocolate, chopped
250g butter, chopped
3 eggs
1/2 cup (125ml) milk
1/3 cup (80ml) thickened cream
1/3 cup (80ml) kirsh
300ml container Pure double thick cream
2 x 425g cans stoneless black cherries, drained

Method
Preheat oven to 180°C. Line a 22cm round cake pan with non-stick baking paper. Combine 2 1/4 cups (340g) self-raising flour, 1/2 cup (100g) brown sugar and 1/4 cup (30g) cocoa powder in a large bowl. Melt 200g dark chocolate, chopped and 250g butter, chopped in a bowl over a saucepan of simmering water. Add to the flour mixture with 3 eggs and 1/2 cup (125ml) milk. Spoon into pan and bake for 40-45 minutes or until an inserted skewer comes out clean.
To assemble the cake once it is completely cooled, melt 150g dark chocolate, chopped and 1/3 cup (80ml) thickened cream in a heatproof bowl over a saucepan of simmering water. Set aside for 30 minutes to cool slightly and thicken. Alternatively, place the chocolate and cream in a large heatproof microwave bowl. Heat in the microwave on medium/50 per cent power, stirring every minute until melted and smooth.
Cut the cake in half horizontally, brush both cut sides with a 1/3 cup (80ml) kirsh. Lightly whip 300ml container Pure double thick cream. Place the bottom piece of the cake on a serving plate. Spread the cut side with the cream. Top with 2 x 425g cans stoneless black cherries, drained. Top with the remaining cake. Spread over the ganache.

Notes & tips
The uniced, unfilled cake will keep in an airtight container for three days.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Fresh Living - 26 April 2004, Page 48
Recipe by Michelle Southan

Sponge cake

Ingredients (serves 8)
4 eggs
3/4 cup caster sugar
3/4 cup self-raising flour
1/3 cup cornflour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 cup mango, passionfruit and pineapple conserve
3/4 cup Dairy Farmers thickened cream, whipped
icing sugar mixture, to serve

Method
Preheat oven to 180°C/160°C fan-forced. Grease two 6cm-deep, 20cm round cake pans. Sprinkle with flour.
Place eggs and caster sugar in a medium bowl. Using an electric mixer, beat on high speed for 10 minutes or until thick and creamy and sugar dissolved. Transfer to a large bowl.
Using a large metal spoon, fold in sifted flours, cream of tartar and bicarbonate of soda (see note). Divide mixture between prepared pans. Bake for 20 to 25 minutes or until sponge springs back when lightly touched. Line a wire rack with baking paper. Turn sponges, top-side up, on wire racks to cool.
Place 1 sponge on a plate. Spread with conserve and cream. Top with remaining sponge. Dust with icing sugar. Serve.

Notes & tips
Sift flours, cream of tartar and bicarbonate of soda together 3 times before adding to eggs. This will make the cake lighter.
Variation: You could replace the conserve with strawberry jam and 250g hulled and sliced strawberries.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Super Food Ideas - April 2008, Page 84
Recipe by Liz Macri

Butter cake

Ingredients (serves 12)
250g butter, softened
1 cup caster sugar
2 teaspoons vanilla essence
3 eggs
2 1/2 cups self-raising flour
2/3 cup milk
icing sugar mixture, to serve

Method
Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Super Food Ideas - April 2008, Page 81
Recipe by Liz Macri

Tiramisu cake

Cooking Time 30 minutes







Ingredients (serves 6)
Vegetable oil, to grease
100g (1/2 cup) caster sugar
1 x 75g pkt toasted slivered almonds
1 x 350g pkt double unfilled round sponge cake
125ml (1/2 cup) fresh espresso coffee
80ml (1/3 cup) marsala
45g (1/4 cup, lightly packed) brown sugar
2 x 250g ctns mascarpone
45g (1/4 cup) icing sugar mixture
1 tsp vanilla essence
Cocoa powder, to dust

Method
Brush a large baking tray with oil to lightly grease. Place the sugar in a large saucepan over high heat and cook, stirring, for 5-7 minutes or until sugar caramelises. Remove from heat. Add the almonds and stir to coat. Pour over the prepared tray and set aside for 10 minutes to set.
Meanwhile, use a large serrated knife to split each sponge cake in half horizontally. Combine the coffee, marsala and brown sugar in a medium bowl. Place the mascarpone, icing sugar and vanilla in a medium bowl and stir until well combined and mixture thickens slightly.
Place 1 sponge-cake layer, cut-side up, on a cake stand or serving plate. Brush the cut surface lightly with coffee mixture. Spread one-sixth of the mascarpone mixture evenly over the sponge cake.
Brush the cut surface of another sponge-cake layer with coffee mixture and place, cut-side down, on the mascarpone mixture. Brush the top lightly with coffee mixture. Continue layering with half the remaining mascarpone mixture and the remaining sponge cake and coffee mixture. Spread the top and side of the cake with the remaining mascarpone mixture.
Finely chop the almond praline and press evenly over the side of the cake. Dust the top with cocoa powder and cut into slices to serve.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Good Taste - March 2006, Page 92
Recipe by Sarah Hobbs

Nut & caramel chocolate cake

With a cake in the freezer and lollies in the pantry, it takes just minutes to make this decadent dessert.
Preparation Time 10 - 15 minutes


Ingredients (serves 8)
1 x 540g pkt frozen Sara Lee Chocolate Bavarian cake
1 x 300ml ctn thickened cream
1 x 50g bar Whittaker's Peanut Slab Milk Chocolate, coarsely chopped
1 x 50g pkt Werther's Original Classic Cream Candies, coarsely chopped
Woolworths Select Hard Set Chocolate Topping, to serve

Method
Remove the cake from the freezer. Use a balloon whisk or an electric beater to beat the cream in a bowl until firm peaks form. Combine the chocolate and candy in a bowl.
Spread the cream over the top of the cake. Top with the chocolate mixture. Cut into wedges and divide among serving plates. Drizzle over the chocolate topping. Set aside for 5 minutes to set. Serve.

Notes & tips
Don't thaw the cake. It's easier to decorate when frozen and this won't affect the flavour - it will taste like ice-cream cake.

Variations:
For a change, swap the topping for melted white chocolate in step 2.
Black forest chocolate cake: Omit the Whittaker's Peanut Slab and Werther's Original Classic Cream Candies. In step 2, arrange thawed frozen cherries on top of the cream.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Good Taste - October 2008, Page 58
Recipe by Alison Roberts & Wendy Quisumbing

How to?? Make a perfect sponge

The secret ingredient in light-and-fluffy sponge cakes is air. So, if you’ve ever had trouble creating this classic cake, just follow these easy tips to make it perfectly every time.
Tip 1: Baking is a science, so measure all of your ingredients carefully for best results. Sift your flour three times to aerate it and remove any lumps. This helps create a light sponge. Also make sure your eggs are at room temperature.

Tip 2: When you start beating the mixture, use electric beaters on high speed to create air pockets. Then, to keep it light and airy, reduce the speed to medium and beat for 5 minutes or until a ribbon trail forms when the beaters are lifted. Don't beat for too long, as this can cause the mixture to become thin and lose its volume and airiness. When adding dry ingredients, use a large metal spoon to gently fold the mixture until just combined. Don't use a wooden spoon - they're thick and heavy, and can cause the mixture to lose air.

Tip 3: Don't open the oven door while your sponge cake is baking, otherwise it can flop in the centre. When your sponge is cooked, it will come away from the sides of the pan, and spring back when touched lightly in the centre.



Source
Good Taste - September 2008, Page 97

HOW TO??? (Crush Garlic)

Most home cooks use a crusher to prepare fresh garlic (and end up leaving a lot of the clove behind). Chefs, however, use a knife. This method produces a paste with an even consistency that distributes through the dish more easily.

Step 1: Place an unpeeled garlic clove on a plastic chopping board (a wooden chopping board absorbs the flavour of the garlic and you want to preserve that for the dish). Place the blade of a large, wide knife on top of the clove. Using the palm of your hand, press the blade down onto the clove, crushing it and splitting the skin.

Step 2: Peel the garlic clove and discard the skin. (The skin should come away easily. If it doesn't you may need to crush the clove further.) Use a sharp knife to roughly chop the garlic.

Step 3: Sprinkle the chopped garlic with a little salt. (The salt helps draw the moisture from the garlic, making it easier to crush. It also acts as an abrasive and prevents the garlic slipping out fromunder the knife.) Gently press down on the chopped garlic with the flat side of the knife and work the garlic into a smooth paste.



Source
Good Taste - April 2004, Page 51

Apple pudding

Ingredients (serves 4)
860g (4 large) golden delicious apples, peeled, cored, sliced
1/2 cup caster sugar
2 eggs, at room temperature
2 tablespoons self-raising flour
2 tablespoons plain flour
2 tablespoons custard powder
pure icing sugar, to serve
custard or ice-cream, to serve

Method
Preheat oven to 180°C. Lightly grease a 6-cup capacity ovenproof dish. Place apples, 1/4 cup sugar and 2 tablespoons cold water in a saucepan. Stir over low heat until sugar dissolves. Increase heat to medium. Cook, stirring occasionally, for 10 to 12 minutes or until apples are tender but still holding their shape. Pour into prepared dish.
Using an electric mixer, beat eggs until pale. Gradually add remaining 1/4 cup sugar, beating until mixture is thick. Sift flours and custard powder together over egg mixture. Fold in until just combined.
Spoon mixture over apples. Bake for 20 minutes or until light golden. Dust with icing sugar. Serve with custard or ice-cream.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Super Food Ideas - May 2006, Page 24
Recipe by Kerrie Sun


Apple-Bread Pudding

Chocolate pudding bar

Ingredients (serves 6)
250g packet malt biscuits
3 x 80g Crunchie bars, refrigerated
395g can sweetened condensed milk
600ml thickened cream
drinking chocolate, to serve (optional)

Method
Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper. Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.
Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale. Stir through Crunchie bar pieces.
Spread cream mixture over biscuits. Top with another layer of biscuits. Cover. Freeze overnight, or until firm. Cut into squares to serve. Dust with drinking chocolate, if desired.

Notes & tips
Variation: You could replace the Crunchie bars with other chocolate bars.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
Super Food Ideas - December 2003, Page 25
Recipe by Berger Family

Blackberry Chocolate Pudding

Leftover pudding

Still got pudding leftover from Christmas Day? Never fear, turn it into a whole new tasty dessert.




Ingredients (serves 6)
400g leftover Christmas pudding
1/2 lemon, zested
2 eggs
300ml milk
1 tbs light brown sugar
1/2 tsp ground cinnamon
Icing sugar, to dust
Ice-cream or cream, to serve

Method
Crumble the pudding into a bowl or roughly process in a food processor, then stir in the zest.
In a separate bowl, beat together eggs and milk and pour over the pudding. Set aside for 20 minutes. Preheat oven to 190°C and grease a 23cm pie dish.
Spread the pudding mixture into the pie dish, flatten the top. Combine the sugar and cinnamon and sprinkle on top. Bake for 30 minutes.
Dust with icing sugar and serve hot with ice-cream or cold, cut into slices like a cake and topped with cream.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
delicious. - January 2003, Page 111
Recipe by Valli Little


Grapenuts Pudding

Cheat's christmas pudding

Ingredients (serves 10)
1-1 1/2g good-quality bought Christmas pudding
120ml (6 tbs) rum or brandy
600ml bought fresh custard
300ml thickened cream, lightly whipped

Method
The night before you wish to serve the pudding, remove the lid from the pudding and pour over four tablespoons of the rum or brandy. Replace the lid and set aside overnight.
The next day, cook according to packet directions. Place custard, cream and remaining rum or brandy in a bowl and stir to combine. Serve the pudding drizzled with the custard.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!

Source
delicious. - January 2003, Page 97
Recipe by Valli Little

Asian noodle salad

Fresh and crunchy, this dish has extra zing.






Ingredients (serves 2)
1 packet instant noodles
3 teaspoons lime juice
2 1/2 tablespoons sweet chilli sauce
1 cup shredded wombok cabbage
1 carrot, shredded
1/4 cup shredded snowpeas
1 cup chopped barbecue chicken

Method
Place instant noodles (do not add the flavour sachet) in a saucepan of boiling water. Cook according to packet instructions, then drain.
Meanwhile, combine lime juice with sweet chilli sauce in a small bowl and set aside. In a separate bowl, combine wombok, carrot, snowpeas and chicken.
Add the cabbage mixture and sweet chilli mixture to the cooked noodles and toss to combine. Divide among serving plates and serve immediately.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!


Source
Taste.com.au - August 2008, Page 12
Recipe by Kate Murdoch

Ham & pasta salad

Preparation Time 5 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
375g dried farfalle pasta
2 tbs olive oil
2 tbs white wine vinegar
1 tbs wholegrain mustard
1 tbs blue gum honey
Salt & freshly ground black pepper
300g sliced leg ham, coarsely chopped
180g (1 cup) sun-dried tomatoes, drained on paper towel, thickly sliced
1 red capsicum, halved, deseeded, thinly sliced
4 green shallots, ends trimmed, thinly sliced
2 tbs coarsely chopped fresh continental parsley

Method
Cook pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain. Refresh under cold running water. Drain well.
Meanwhile, combine oil, vinegar, mustard and honey in a jug. Taste and season with salt and pepper.
Place the pasta, ham, tomato, capsicum, shallots and parsley in a serving bowl. Drizzle with dressing and use 2 large metal spoons to gently toss until well combined.

Notes & tips
Farfalle is pasta shaped like bow ties.
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!


Source
Good Taste - December 2003, Page 32
Recipe by Sarah Hobbs

Chicken Caesar salad

What would a Caesar salad be without crispy bacon pieces and creamy dressing? Try our delicious low-fat version - bet you can't tell the difference!
Cooking Time 30 minutes



Ingredients (serves 4)
1 (about 200g) single chicken breast fillet
1 egg
50g Weight Watchers rindless bacon rashers, cut crossways into thin strips
30cm baguette (French breadstick), diagonally cut into 1cm-thick slices
1 baby cos lettuce, leaves separated, washed, dried
150ml Caesar salad dressing

Method
Heat a non-stick frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
Meanwhile, place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and thinly slice.
Heat the frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Preheat grill on high. Cook the baguette slices under grill for 1 minute each side or until golden.
Arrange the chicken, egg, croutons and lettuce on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon. Serve immediately.

Notes & tips
Spring has sprung at Taste.com.au so it's time to start thinking about barbecue recipes, picnic recipes and salad recipes. And don't forget we are always adding new recipes, too!


Source
Good Taste - March 2006, Page 88
Recipe by Michelle Southan

Sambal of Brown Bean Sauce (Sambal Tautjo)

yield : 6 Servings
ingridients :
Stephen Ceideburg
1 oz Dried prawns, soaked in hot water and rinsed
1 Onion, thinly sliced
2 Cloves garlic, chopped
5 Chillies, thinly sliced diagonally, discard seeds
1 One-inch piece ginger, sliced
Salt, to taste
2 Firm tomatoes, diced
2 tb Brown bean sauce
directions :

Soak prawns in hot water until soft and rinse once or twice. Chop and put aside. Stir-fry onion, garlic, chillies, ginger and salt until fragrant. Add dried prawns and stir. Lower heat and let simmer until prawns are tender. Add brown bean sauce and tomatoes in the last stage of cooking and cook on a low heat until tomatoes are soft, but not mushy.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Coconut Fish Roe Sambal (Sambal Kelapa Dengan Telur Terubuk)

yield : 6 Servings
ingridients :
Stephen Ceideburg
1 c Desiccated or freshly grated coconut
1 oz Fish roe, chopped
1/4 ts Turmeric
2 ts Ground chilli
1 Lemon, juice only
2 oz Hot water to moisten coconut
1 Onion, grated
1 One-inch piece ginger, scraped and grated
Salt, to taste
directions :

Mix everything together in a saucepan. Cook on low heat for 20 minutes with the lid on. Stir occasionally to prevent it from burning.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
cookdojo.com)

Shrimp Paste Sambal (Sambal Terasi)

yield : 6 Servings
ingridients :
Stephen Ceideburg
2 tb Ground chilli
1 sm Onion
1 ts Shrimp Paste, lightly grilled
Salt, to taste
1/2 Lemon, juice only
directions :

Pound finely the chilli, onion and shrimp paste with salt to taste. Add lemon juice and blend well. Place in a bowl. This sambal is well known throughout the archipelago. However I recommend it only for addicts. If you want to make Indonesian newcomers feel at home, serve it with vegetables, plain boiled rice and with a grill. Anchovy fillets, about 2 pieces, may be substituted for shrimp paste if you wish.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Crisp Coconut Sambal (Sambal Kelapa Kering)

yield : 6 Servings
ingridients :
Stephen Ceideburg
2 Onions, thinly sliced
2 Fresh red chillies, sliced diagonally
2 tb Oil
1 oz Ground dried prawns
1/4 lb Desiccated coconut
1 Two-inch piece lemon grass, sliced or:
1 ts Grated lemon rind
Salt, to taste
directions :

Stir-fry onions and chillies in hot oil until soft, then add ground diced prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat until golden brown, stirring all the time. Add salt to taste. This will keep in an airtight jar for a week.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
cookdojo.com)

Soya Sauce Sambal (Sambal Kecap)

yield : 6 Servings
ingridients :
Stephen Ceideburg
1/2 c Soya sauce
2 Fresh chillies, cut into ringlets
1 lg Onion, thinly sliced
1/2 Lemon, juice only
directions :

Combine all these ingredients and blend well. Place in a small bowl. In Indonesia it accompanies many popular dishes including fried rice. In this country it may be used to accompany grills and roast chicken served with rice. Avoid the chilli ringlets if you prefer a milder taste. The onions are particularly tasty.

From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Sambal Oelek (Indonesia)

yield : 6 Servings
ingridients :
8 oz Fresh red chilies
1 ts Salt
1 ts Brown sugar
directions :

Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast over medium heat for a few minutes. Cool, then chop finely and lb to a paste with the salt and sugar.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
(cookdojo.com)

Ketjap Manis (Debaat)

yield : 1 Servings
ingridients :
2 c Sugar, brown, dark
2 c Water
1 1/2 c Soy sauce, light
3/4 c Molasses, dark
1/2 ts Galangal, ground
1/2 ts Cilantro, ground
1/2 ts Pepper, black
directions :

Sure...Kecap (or, more commonly, "ketjap") refers to a number of sauces from Indonesia; the most common is ketjap manis, which is the Indonesian kind of soy sauce, and is rather sweeter than Chinese soy sauce or Japanese shoji or tamari. (It's pronounced "ketchup", btw.)

Recipe follows:

Number of Servings: 40 Approx. Cook Time: 0:30

Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200F on a candy thermometer. Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool.

Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2 to 3 months if tightly covered.

Posted by Stephen Ceideberg; October 7 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
(cookdojo.com)