Sayur Lodeh

Mixed vegetable dish with coconut.This dish is made with 3 or 4 different vegetables.You can use almost any veg. you have at hand.For example: Cabbage, French green beans, Carrots, Tauge, Bamboo shoots, etc. Very nice as a main or side dish with plain boiled rice.

Ingredients:

• 1 Onion.
• 2 Cloves of Garlic.
• 2 teaspoons Sambal Ulek.
• or 1 fresh hot Chilli.
• 3 tablespoons Peanut oil.
• 1 teaspoon Laos powder.
• 800 gr. Mixed Vegetables.
• 350 ml. Coconut milk.
• 350 ml. Chicken stock.
• 2 tablespoons Kecap Manis.
• Pinch of Pepper and salt.
• 250 gr. Chicken breast.(boiled)
• 2 Eggs (Hard boiled).
• Crispy fried onions.

Preparation:

Puree the onions, garlic and sambal ulek in a blender.Add Laos powder.Heat oil in a wok and stir fry the paste for 2 min.
Stir in the coconut milk and Chicken stock.Bring to boil.Add the vegetables in order of cooking time.Simmer until all vegetables are tender but still have a nice crunch.Add the finely sliced chicken. Season with Kecap Manis,Salt and Pepper and boil for a further minute.
Decorate with quartered Eggs and crispy fried onions.Serve hot.

OPOR AYAM

ngredients:

• 1 chicken (1 to 1½ kg)
• 8 tablespoons groundnut oil
• 1 large onion
• 2 cloves of garlic
• 1 teaspoon trassi
• 200 ml water
• 1 dessertspoon goela Djawa
• 300 ml Coconut milk
• pepper, salt & kecap manis
• 4 hard boiled eggs

Bumbu's

• 4 kemiri nuts
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon laos powder
• ½ teaspoon turmeric

Preparation:

Divide the chicken into 4 equal portions, wash and dry. Rub in pepper and salt.
Dice the onion and crush the garlic.
Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.

In a thick bottomed pan, heat the oil and fry the chicken on all sides to a golden colour. Reduce the heat slightly and add the onions and garlic, stir until the onion is cooked and nicely browned. Add the bumbu's and fry for a further 2 minutes then add the trassi and fry for a further minute.
Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.
Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or kecap manis. Add the peeled, hard boiled eggs.

Serve with boiled rice and atjar.

Image © Sakurai Midori

Semur Daging

This is a stewed beef dish with a heavy Dutch influence (Semur is a translation of the Dutch word “smoor”, which means stewing or braising). This dish comes in many variations, depending on the region in Indonesia where it’s cooked.
As cooking time can be up to 2 ½ hours, you can pick a cheap cut of beef and it will still come out tender. The combination of Clove, Nutmeg and Cinnamon gives this dish a really nice distinctive flavour. Serve with boiled rice.

Ingredients:

• 500 gr Stewing Beef
• 2 medium sized Onions
• 4 Cloves of Garlic
• 150 ml cooking oil
• 300 ml water
• 2 tablespoons Vinegar or lemon juice
• 3 tablespoons Kecap Manis
• 3 large tomatoes
• 1 large potato
• 2 hardboiled eggs

Bumbu’s:

• 2 Salem leaves (Indonesian bay)
• 1 teaspoon ground clove
• 1 teaspoon ground nutmeg
• ½ teaspoon cinnamon
• 1 star anise
• Pepper and salt

Preparation:

Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften. Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.
Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.
The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving remove salem leaves and star anise.

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