Indonesian Cuisine : Soto Banjar

Ingredients

• 4 cups defatted chicken broth
• 3 cups water
• 4 large flat-leaf parsley sprigs
• 2 fresh cilantro sprigs, roots and stems slightly crushed
• 1 whole chicken breast (1 to 1¼ lbs.), rinsed well
• 3 medium boiling potatoes (about 12 oz.), peeled and cut into ½-inch cubes
• 4 oz shallots, peeled
• 4 large cloves garlic, peeled
• 3 tbsp olive oil
• 1 tbsp peeled fresh ginger, minced
• 1 tsp ground cardamom
• 1 cinnamon stick (3 inches long)
• coarse salt and freshly ground black pepper, to taste
• 2 cups cooked angel hair pasta
• 3 hard-cooked eggs, peeled and quartered
• ¼ cup chopped green celery
• leaves or fresh cilantro leaves
• 1 lime, thinly sliced

Procedures

1. Combine the chicken broth, water, and parsley and cilantro sprigs in a medium-size soup pot.
2. Bring to a boil and add the chicken breast.
3. Reduce the heat and simmer, partially covered, until the chicken is just cooked through, about 30 minutes.
4. Remove the chicken and let cool slightly.
5. Shred the meat from the bones in 1½ x ½-inch pieces, discarding the skin and bones.
6. Set aside covered.
7. Strain the broth and return it to the pot.
8. Add the potatoes to the broth.
9. Cut half the shallots and half the garlic lengthwise into very thin slices.
10. Heat the oil in a medium-size nonstick skillet over low heat.
11. Add the sliced shallots and garlic and cook, stirring, until lightly golden and crisp, about 10 minutes.
12. Remove with a slotted spoon to a paper towel to drain.
13. Reserve for garnish.
14. Finely mince the remaining shallots and garlic and the ginger together with the cardamom.
15. Add to skillet and cook uncovered, stirring, over low heat until aromatic, 3 to 4 minutes.
16. Add this mixture to the broth along with the cinnamon stick, salt, and pepper.
17. Cook covered over medium heat until the potatoes are tender, 12 to 15 minutes.
18. Remove the potatoes from the broth with a slotted spoon.
19. To assemble, lay out 4 to 6 shallow soup or pasta bowls.
20. Arrange the chicken, pasta, eggs, and potatoes in sections in each bowl, so that it resembles 4 wedges.
21. Heat the broth until piping hot and adjust the seasonings.
22. Discard the cinnamon stick.
23. Ladle the broth into the bowls and sprinkle with the reserved shallots and garlic.
24. Sprinkle the celery leaves or cilantro atop and float a lime slice in the center of each bowl.

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Indonesian Food : Nasi Goreng

The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish.

Now more usual server for lunch or as the basis of a larger evening 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.

Indonesian Food : Semur Daging

This is Indonesian recipe namely 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 h
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.

eavy 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.