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Indonesian Cooking Master Class
Publish on: 12 July, 2017 | In:m | Author by: Otao kitchen
Indonesian Cooking Master Class
Bumbu Merah- Fragrant Spice Paste
Kecap Kachang- Peanut Sauce with Sweet Soy Sauce
Ayam Satay- Grilled Turmeric Chicken Skewers
Rendang Daging Sedap- Beef Stewed with Toasted Coconut
Gado Gado- Steamed Vegetables with Sweet Soy Peanut Sauce
Nasi Kuning- Turmeric Rice
🍛Nasi Kuning- Turmeric Rice
This turmeric rice shines a bright golden hue, rich in the herbal fragrance of coconut and turmeric.
Serves: 6-8
Preparation time: 5 minutes
Execution time: 15 minutes
INGREDIENTS
500g jasmine rice, rinsed and soaked for an hour in cold water
650g water
2tbsp coconut milk
1tsp turmeric
1/2 tsp salt
2 kaffir lime leaves (optional)
1 stalk of lemongrass, bruised (optional)
METHOD
Add all of the ingredients to a rice cooker or a medium-sized saucepot.
If using a rice cooker, cook for 20 minutes.
If using a pot, bring the mixture to a simmer over medium heat. Once the liquid reaches a simmer, turn the heat down to low. Cook the pot covered for 14 minutes. Turn the pot off, and let it rest for an additional 10 minutes. Fluff the rice before serving.
🐔Ayam Satay- Grilled Chicken Skewers
These chicken skewers are rich in flavour and make an excellent grilled item. The turmeric also gives them a beautiful colour.
Serves: 2
Preparation time: 10 minutes
Execution time: 15 minutes
INGREDIENTS
160g chicken thigh, diced into bite-sized cubes
2 tbsp bumbu
1 tbsp kecap manis
1 tbsp coconut milk
½ tsp turmeric
½ tsp coriander powder
¼ tsp salt
METHOD
Place all of the ingredients in a mixing bowl, and allow them to marinate together for a couple of hours or overnight.
Skewer the chicken, dividing it equally amongst 4 skewers.
Preheat a grill or frying-pan over medium heat. Cook the skewers for 4 minutes on each side, or until the centre is cooked all the way through.
🍯 Sambal Kacang -Peanut Sauce
This flavourful and complex peanut sauce is easy to prepare and lends as a flavourful sidekick to any meal.
Serves: 2
Preparation time: 15 minutes
Execution time: 15 minutes
INGREDIENTS
70g toasted peanuts, crushed
3 tbsp peanut butter (optional)
50ml coconut milk
100-200ml water
3 tbsp kecap manis
1 tbsp palm sugar syrup
3 tbsp bumbu cooked in 2 tbsp coconut oil
1 tbsp tamarind paste
1.5 tsp fish sauce
¼ lime juiced
METHOD
Preheat a pot over medium-low heat. Warm the coconut oil, and then add the bumbu spice paste. Cook for 1-2 minutes until it smells fragrant. Be careful not to let it burn.
Mash peanuts well.
Add remaining ingredients, including the spice paste into the mortar and pestle and mix well until it is homogeneous.
🌶Bumbu Merah- Red Spice Paste
This spice paste is a base that is used in numerous Indonesian recipes.
Serves: Makes 400g bb
Preparation time: 15 minutes
Execution time: 10 minutes
INGREDIENTS
6 cloves garlic, peeled
8 dried chillis, rehydrated, minced finely
2 large red chillis, minced finely
3 bird’s eye chillis, minced
1 whole shallot, minced finely
2 tbsp dried prawns, toasted
2x2x2 cm ginger, minced finely
2x2x2 cm galangal
4cm stalk lemongrass
6 pieces, candlenut
1 tsp turmeric powder
3 cardamom pods
1 tsp coriander seed
6 cloves
1.5 tsp salt
METHOD
Place the dried prawns, salt, and spices into a mortar and pestle and crush until they become a sandy powder.
Add in the lemongrass and galangal and pound until they are crushed well.
Add in the rest of the ingredients and crush them until they are a smooth paste.
🥩 Rendang Daging Sedap- Beef Stewed with Coconut
Beef rendang is a classic Javan dish with a wonderfully warming blend of exciting herbs and spices, cooked for a long time until mouth-wateringly tender.
Serves: 2
Preparation time: 15 minutes
Execution time: 30 minutes
INGREDIENTS
300g beef chuck cubed and, simmered for 2 hours in 1L water
4 tbsp bumbu merah
3cm stalk lemongrass, crushed
2 kaffir lime leaves, bruised
1 star anise
1 small stick cinnamon
200ml coconut milk
1 tbsp tamarind paste
1 tbsp kecap manis
100ml shaved or dessicated coconut, toasted
1 tsp fish sauce
1 tbsp coconut oil
To garnish:
- 2 kaffir lime leaves, thinly sliced
METHOD
Heat a heavy-bottomed saucepan over medium heat. Add in the vegetable oil. Once hot, add in the bumbu and fry for 1-2 minutes until fragrant, or beginning to stick to the bottom of the pan.
Add in the beef along with the simmering liquid and the rest of the ingredients minus the fish sauce and palm sugar.
Simmer the pot over medium-low heat until most of the liquid evaporates. Season the mixture with the fish sauce and palm sugar syrup, adding more to taste if necessary. It is ready when some of the oil or fat begins to seperate or split from the sauce, and when the sauce has reduced to a thick gravy-like consistency.
🥦Gado Gado- Steamed Vegetables with Peanut Sauce
These lightly steamed vegetables with a rich peanut sauce make a delightfully variable exploration of different textures.
Serves: 2
Preparation time: 15 minutes
Execution time: 20 minutes
INGREDIENTS
⅛ fried tofu, cubed
2 baby potatoes, cut in half, steamed for 10 minutes
5 green beans, sliced in thirds
4 cherry tomatoes cut in half
1 egg, boiled for 7 minutes
1/4 medium carrot, shredded
1/2 small cucumber, cut into thin rounds
6 prawn crackers
2 leaf cabbage shredded
1 tbsp fried shallots
1 tbsp toasted peanuts
3 springs coriander, picked
4 tbsp kecap kacang
METHOD
Prepare a steamer. Steam the carrots and green beans for 3 minutes or until tender, and the cabbage and fried tofu for 1 minute.
Arrange all of the vegetables and ingredients on a plate and spoon generous servings of the peanut sauce over top.
🐟 Pepes Ikan - Steamed Fish in Banana Leaf
The banana leaf insulates and keeps the fish tender and moist.
Serves: 2
Preparation time: 15 minutes
Execution time: 10 minutes
INGREDIENTS
200g white fish (like barramundi, rockling or king fish), cut in half
2 tbsp bumbu
1 tbsp coconut milk
1 tsp tamarind paste
1 tsp fish sauce
4 thai basil leaves
1 sheet banana leaf (for wrapping)
METHOD
In a mixing bowl, combine all of the ingredients except for the banana leaf, and mix until the fish is well coated. Allow to marinate for 1-2 hours.
Place the fish near one side of the banana leaf, fold the two corners over the centre of the fish, and on the opposite axis, roll up the banana leaf until the parcel is wrapped well on all sides.
Prepare a steamer or grill. Steam the fish for 10 minutes, or cook it over a grill on medium for 8 minutes, turning once halfway through. Alternatively, bake the fish in an oven set to 200C for 10-12 minutes.
Indonesian Cooking Master Class
Ingredients
Directions
Indonesian Cooking Master Class
Embark on an Indonesian culinary adventure unlocking the secrets of authentic Javanese cooking, utilising...
Duration 3 Hours
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