|
The following recipes are side dishes traditionally served with a Rijsttafel dinner, they
are known as Sambals.
If you would like your Satay to taste like you just bought it on the street in Djakarta,
be sure to marinate it in the Sweet Indonesian Soy Sauce (see recipe). Use any kind of meat:
(tender) pork, chicken or even seafood (satay Ikan). Don't forget to top
it with a touch of peanut sauce. Slamat Makan! (Bon Appetit)
Chili Paste (Sambal Ulek) - back to top of page
Fill a small jar 3/4 with crushed hot chili
peppers. Saturate with salad oil. Can
also be used in Fried Rice or Peanut
sauce if you like it real hot. Use
amounts of Sambal Ulek called for in
recipes as a guideline only - it is
very hot.
Cucumber Bean Salad - back to top of page
1 lb cooked green beans
1 cucumber, peeled, sliced thin
2 hard boiled eggs
1/2 tsp lemon grass powder
1 tsp dry mustard powder
1 tsp sugar
* Chili Paste to taste
1/3 cup salad oil, 2 tbsp vinegar
Mash the eggs and make a sauce with
remaining ingredients. Mix with vegetables.
Add sliced carrots for color if you like.
Vegetable Appetizer - back to top of page
(Gado Gado)
On an oval platter arrange any cleaned
bite sized vegetables you like to eat
raw. Spoon Peanut sauce over the
vegetables and sprinkle some chopped
fried onions on top. Garnish with hard
boiled egg wedges.
Sweet Indonesian Soy Sauce - back to top of page
Satay Marinade **(Ketjap Manis)
1 Cup dark brown sugar
1 Cup water
3/4 Cup soy sauce
1/3 Cup molasses
1/2 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp black pepper
Combine sugar and water and bring to
a boil over moderate heat, stir until
sugar dissolves. Increase the heat to
high and cook briskly uncovered for 5
minutes, reduce heat to low and stir in
rest of ingredients and simmer for 5
more minutes. Chill and store in
refrigerator.
Uses: marinate any tender meat, chicken or seafood for use as satay at least
1/2 hour. Can also be used as seasoning in stir fried dishes, use sparingly.
Fried Bananas - back to top of page
(Pisang Goreng)
1 Cup non-sweet ground coconut
1 tsp ground Tumeric
1 tsp ground Coriander
1 tsp ground Cumin
Mix all ingredients and store in jar. Peel
bananas (not too ripe), slice lenthwise
in half. Coat with the spice mix and
panfry in butter until golden brown,
about 1/2 min. each side.
Sambals - back to top of page
are spicey side dishes and a must with every Ricetable. You can substitute
different vegetables if you like.
Cabbage Sambal Goreng - back to top of page
1 small onion
1/2 tsp Chili Paste to taste*
1/2 tsp garlic powder
2 tbsp salad oil
1 lb white cabbage
1 tsp vinegar
2 bayleaves
1 tsp ginger powder
1 tbsp brown sugar
pinch of salt
1 cup milk
1/2 cup water
Fry chopped onions, sambal and
garlic until onions turn color,
add cabbage and fry 3 more
minutes.
Add rest of ingredients, boil
slowly until vegetables are done.
Same dish can be prepared with other vegetables
Tomatoes Sambal Goreng - back to top of page
5 med size tomatoes
1 small chopped onion
1/2 tsp white pepper
1 tbsp vinegar
2 tsp Chili Paste*
1/2 tsp ground nutmeg
1 tbsp salad oil
1 tbsp brown sugar
Peel tomatoes and cut up in bite size
pieces. Fry Sambal, onions, nutmeg,
pepper and a pinch of salt in oil. As
soon as onions turn color, add
remainder of ingredients. Simmer
slowly until everything has turned to a
thick sauce.
Curried Lentils - back to top of page
On high heat sautee 1 cup of onions &
green onions in 1 tbs. vegetable oil until
onions turn slightly brown. Add 1/4 of
the Rijsttafel Co. Curry Mix package,
sautee onions and curry about 20 seconds.
Add 1 1/2 cup of water & milk, 1/4
of the contents of the curry package and
stir in 3/4 cup washed lentils. Bring to a
boil and simmer until done (about 40min.)
Anything you like can be added;
seafood, ham, leftover turkey, etc.
Use other half of the Curry package to
make an Indonesian seafood dish
according to directions on package, serve
with regular or fried rice.
A Mini Rijsttafel can consist of the following dishes: - back to top of page
The following dishes are made with Rijsttafel Co. Products
- Satay (kebobs) with Peanut
sauce (marinated meat 1/2 hour
in **Ketjap Manis, and then
pan-fry or Bar-B-Q)
- Indonesian Poultry Dish
- Indonesian Seafood Curry
- Indonesian Fish Dish
- Indonesian Fried Rice (top with omelet strips)
- Cucumber Bean salad and a
side dish of Gado Gado
- Curried Lentils
- Fried Bananas
- Kroepoek (Shrimp wafers,
available in oriental stores)
-
Sambals
- Cabbage Sambal goreng (recipe)
- Tomatoes Sambal goreng (recipe)
Dutch Spice Trader Paella: - back to top of page
Last year my wife and I were in Spain, and were treated to Paella several times in very fancy places in Madrid.
Of course we fell in love with it, looked up some recipes and decided it needed a little more zest. I used the Bouillabaisse spice blend (BBSB) to do this, my wife said it was better than in Spain!! This is a really easy recipe, it can be done ahead of time.
In a 12 inch saute pan (or Paellera) lightly brown 4 pieces if chicken breast ( 4 oz ea.) seasoned with the BBSB and 4 2 oz. chorizo patties ( Wild Oats) in some olive oil and set aside. In the same pan saute 1 large slice green pepper, 1 med. chopped onion and 2 med. sliced tomatoes with 5 cloves of crushed garlic , 2 bay leaves plus 2 tbsp of the BBSB for about 5 minutes. Add 1 Cup of white rice 1 Cup of chicken stock, 1 Cup of dry white wine and a pinch of safron. In Spain they use " colorante" it has NO safron , it just colors the rice yellow, you can substitute 1 teaspoon of turmeric.
Place the chicken , chorizo, 8 large raw shrimps and 8 large scallops on top, simmer on the stove top about 20-25 minutes covered with foil. Serves 4 people. Garnish with tiny peas, pimentos and lemon wedges
Our Bouillabaisse spice blend has many other uses: - back to top of page
Fill a jar or shaker with our Bouillabaisse spice blend, mix well, and try it on the following: .
- As a rub on roasted or BBq-ed chicken , steak or seafood
- Mix 2 tsp. olive oil with 1 tsp. dijon and 1 tsp. of the spices, mix, and brush on salmon or other seafood of your choice.. Bake or BBQ.
- Brush olive oil on foccasio bread, sprinkle with the blend and a dusting of parmesan cheese, a little seasalt , and bake.
- Makes the best spaghetti sauce.
- Sprinkle on your favorite pizza for extra zip.
- Add when you cook rice, add some chopped carrots , celery, some sliced green olives and a pat of butter. The ultimate rice pilaf! . In party dips, on vegies or a light sprinkle on baked potatoes
- Toss diced potatoes with some olive oil, parmesan cheese, a little dijon, our spice blend and a light sprinkle of course sea salt and roast. ( a must try) . All most any medditeranean dish you can think of.
- Adds great flavor to NO salt or LOW salt diets.
- Great for use as a Crab Boil or with Steamed Mussels or Clams
We would appreciate it if you would mention our web site to your family and friends.
|
