Indonesian Cooking: Satays, Sambals and more by Dina Yuen PDF

By Dina Yuen

ISBN-10: 0804841454

ISBN-13: 9780804841450

Indonesian Cooking is Chef Dina Yuen's culinary exploration of the world's biggest and so much varied archipelago—the fabled Spice Islands of Indonesia. this can be a brilliant, multi-layered state with a wonderful and mostly unexplored cuisine—and her easy-to-follow recipes now cause them to available to everyone.
The dishes in Indonesian Cooking variety from the established poultry and red meat Satays, Lumpia Spring Rolls, clean Steamed greens with Peanut Dressing (Gado-Gado) and Nasi Goreng (Traditional Indonesian Fried Rice) to extra unique dishes like highly spiced Lemongrass pork, Burned Sugar beef, Grilled Swordfish with aromatic Yellow Rice, and Tamarind Roasted Prawns. those flavorful recipes are effortless to make with elements easily present in any well-stocked grocery store. carry the tastes of Indonesia domestic with assistance from Indonesian Cooking!

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Extra resources for Indonesian Cooking: Satays, Sambals and more

Sample text

The day ahead magically appears a tad less stressful all of a sudden. INGREDIENTS: 2 tablespoons (30 ml) peanut oil 2 tablespoons (20 g) chopped shallot 1 cup (150 g) diced red potatoes 1 pound (454 g) extra-firm tofu, drained, pressed, and crumbled 1 tablespoon (17 g) brown sauce, such as HP, or 1 teaspoon vegan Worcestershire sauce 15 ounces (425 g) fire-roasted or regular diced tomatoes, with liquid 3 tablespoons (48 g) natural peanut butter 2 cloves garlic, minced 1 tablespoon (15 ml) soy sauce 1 teaspoon ground ginger DIRECTIONS: In a large skillet, combine the oil, shallot, and potatoes.

1 ⁄2 cup (96 g) raw sugar 1 ⁄4 cup (60 ml) pure maple syrup 1 ⁄2 cup (80 g) raisins or other dried fruit 1 ⁄3 to 1⁄2 cup (80 to 120 ml) nondairy milk 2 teaspoons (10 ml) pure vanilla extract 1 ⁄2 teaspoon maple extract Divide the dough into 10 equal portions of 1⁄3 cup (120 g) per cookie. Place on the prepared baking sheets and flatten the dough, because the cookies won’t spread while baking. Bake for 16 to 18 minutes, or until golden brown at the edges and firm. Let cool on the baking sheet for a few minutes before carefully transferring to a wire rack to cool completely.

Lightly panfry a tortilla on both sides until warm and soft. Transfer to a plate and cover lightly with a kitchen towel to keep warm. Repeat with the remaining 3 tortillas. On each plate, divide the Tofuevos evenly on top of each tortilla, then pour the ranchero sauce on top of the tofuevos. Top with the sour cream, avocado, and scallion, and serve. 4 corn or flour tortillas Nondairy sour cream, store-bought or homemade (page 211); avocado, pitted and sliced; and chopped scallion, for serving YIELD: 4 servings DOWN-HOME BREAKFASTS 41 CHORIZO AND EGG FRITTATA A baked omelet that feeds eight!

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Indonesian Cooking: Satays, Sambals and more by Dina Yuen


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