Peanut Sate Sauce

 

PEANUT SAUCE

• ▢1 tbsp cooking oil 
• ▢2 garlic cloves (minced)
• ▢1 small or 1/2 large onion (diced)
• ▢chili flakes to taste
• ▢1/2 cup peanut butter
• ▢1 cup coconut milk
• ▢2 1/2 tbsp kecap manis
• ▢1/2 tbsp soy sauce
• ▢1/2 tsp salt
• ▢1/4 cup crushed unsalted roasted peanuts (optional)
• ▢1 - 2 tbsp fresh lime juice

• Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
• Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
• Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

Indonesian Chicken Curry

 This was soooo good!

INGREDIENTS

• ▢2 teaspoons ground coriander
• ▢1 teaspoon ground cumin
• ▢1 teaspoon ground nutmeg
• ▢1 teaspoon ground turmeric
• ▢1/8 teaspoon ground cloves
• ▢4 dried red chilies - (seeds removed
• 
  
• ▢1/4 cup raw cashews (I used almonds)
• ▢4 cloves garlic - peeled
• ▢1 large shallot - (I used an onion)
• ▢2 inches fresh ginger - peeled and sliced
• ▢3 Tablespoons peanut or vegetable oil
• ▢5 wild lime leaves
• ▢2 sticks cinnamon
• ▢3 small stalks lemongrass (you can use dried but fresh is better)
• ▢3 pounds boneless - skinless chicken breasts, cut into large chunks
• ▢1 14.5 ounce can coconut milk, divided
• ▢1 cup chicken broth
• ▢4 Tablespoons fish sauce (left it out because I was out)
• ▢6 cups cooked rice - for serving

INSTRUCTIONS

• Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
• Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
• Add chicken pieces and cook two to three minutes per side, until browned.
• Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
• Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.

I removed the cinnamon sticks, lime leaves, and lemongrass before serving. You don't want to eat them, but they make for a pretty presentation.

Beef Rendang

 I have another rendang recipe on here but this one is even better and more authentic. I do substitute pork if I dont have beef on hand. 

Ingredients:
1 1/2 lbs beef or pork cut into cubes
5 Tbs cooking oil
1 stick cinnamon , about 2 inch length
3 cloves
3 star anise
3 cardamon pods
1 lemongrass, cut into 4 inch length and pounded
1 cup thick coconut milk, coconut cream (I just use a whole can of coconut milk)
1 cup water
2 tsp tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced (I sometimes leave these out when I dont have them on hand)
6 Tbs kerisik, toasted coconut
1 Tbs sugar or palm sugar to taste
salt to taste

Spice paste:

5 shallots
1 inch galangal (I used dried)
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-13 dried chilies, siaked in warm water and seeded

Instructions:

1. Chop the spice paste ingredients and then blend it in a a food processor until fine.

2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamon and stir-fry until aromatic. Add beef or pork and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik, sugar, stirring to blend well with the meat. 

3. Lower the heat to low, cover the lid an simmer for 1 - 2 hours or until the meat is really tender and the gravy had dried up (I like to let it simmer for multiple hours). Add more salt and sugar to taste. Serve immediately with steam rice (l like to use coconut rice).

Notes: To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok or cast iron pan or any pan ;) and stir continuously until they turn golden brown. 

Gado Gado (Indonesian Salad)

 This is a very simplified version of the salad. If you do the official Gado Gado recipes then it can be a main dish. I made it as a side dish. 

Ingredients:
Cole Slaw Mix
Tomatoes
Carrots
Cucumbers
Bell Peppers
Cilantro (for garnish)

Dressing:

¼ cup + 2 tbsp  peanut butter
2 cloves garlic
3 tbsp coconut sugar (I used 1 tbsp stevia)
½ tsp red curry paste (left this out since I didn't have it)
1 tsp sambal
¼ cup + 2 tbsp coconut milk
2 tbsp fresh lime juice
2 ½ tbsp soy sauce
2 tbsp water
pinch salt
¼ cup dry roasted salted peanuts

In a food processor, combine peanut butter, garlic, coconut sugar, red curry paste, and sambal. Process well. Add coconut milk, fresh lime juice, soy sauce, water, and salt. Process until smooth. Add the peanuts and process just enough to break them um but not purée them. Warm gently (in microwave or double boiler) before serving. I added some extra water to make the dressing a little bit more liquid so it would be easier to poor.

Nasi Goreng

I am part Indonesian and grew up eating lots of Indonesian dishes. I love Indonesian food (actually I love all Asian food). There isn't really one way to make Nasi Goreng. Indonesians actually just make it by putting together whatever leftovers they have laying around. So you are going to find lots of different versions of this dish. This is one way I make it but it always tastes a little different. I don't really have amounts, I just throw it together. But here is the idea. 

Ingredients:

Onion (small)
Garlic
Chili's (Sambal)
Salt
2 Eggs
Rice (Cooked and cooled for several hours or day old)
Left over seasoned chicken from Chicken Satay
Ketjap Manis (Sweet thick soysauce)
Soy sauce
Cole slaw mix

Fried eggs

Put the cut up onion, garlic, salt and some sambal in a mortar and pestle and turn it into a mush. Heat up some oil in a wok and saute the mixture. While this is going push the mixture to the side and put 2 eggs into the wok and fry them up eventually mixing them with the spices. When I made a last time I added some left over seasoned chicken that was too small to put on a skewer for the satay. Next add the cooled dried rice. Make sure all the rice is coated with the mixture. Then add the Ketjap Manis. Again make sure the rice is nicely coated. Add a little regular soy sauce. I like to add some cole slaw mix just to add some vegetables. You can add any vegetable you have laying around. 

Cook up a some fried eggs to serve with the Nasi. I also like to add cucumber, tomato, fried onions, and Krupoek (shrimp chips) as a side. We also serve it with Peanut sauce and Chicken Satay. 

Asian Peanut Sauce (Pindasaus)

The brown stuff in the middle of the plate is the peanut sauce.

Ingredients: 

• ⅓ cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoons toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed

This sauce is great with the Chicken Satay.

Chicken Satay

Ingredients: 

2 lb Chicken breast 

 
Chicken Satay Marinade: 
3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
I onion
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey


INSTRUCTIONS
Cut the chicken meat into small cubes. Set aside.
Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling.

Indonesian Beef (or Pork) Rendang

I have also substituted this recipe with pork and it tasted amazing.

Ingredients:

3 or 4 lb. beef or pork

Kosher salt

2 lemongrass stalks

1 shallot, chopped

4 garlic cloves

2  jalapeños, seeds removed

1 1" piece ginger, peeled, finely grated

1 13.5-oz. can unsweetened coconut milk

1 Tbsp. curry powder

1 cup cilantro leaves with tender stems

2 Tbsp. fresh lime juice


Steamed white rice (I use Coconut Rice)

Directions: 

Season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add onion, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.

Arrange meat in crockpot and pour purée over. Cook until meat is tender and falls apart. (about 5 or 6 hours) 

Toss cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.