Garnishes

Indonesian cooks love to pay particular attention to the decoration of their food, the objective being to present a lavish spread of appetizing dishes. Certain garnishes in particular dress cooked meats, curries, rice dishes and salads.

CHILI
In keeping with their penchant for searing hotness, fresh red and green chilies add both attractive color highlights and a distinct burning taste.

SHREDDED CHILI
Cut off the top (stem end) of the chili and insert a paring knife or bamboo skewer to scrape out the seeds. Use a very sharp knife to cut diagonally into thin rings. Or slit the chili open along its length and scrape out the seeds, then slice across the chili at close intervals to give thin shreds, or lengthwise to give long narrow shreds.


CHILI FLOWERS
Select plump fresh chilies with smooth skin. Use the point of a small sharp knife to cut through the flesh from top to end at close intervals. Carefully scrape any pith from the inside of these “petals” and make sure that the central stamen and seed are not adhering to any of the petals. Place the flower in a dish of ice water for at least 30 minutes and the petals will curl backwards to make an attractive flower. Shake off water before using.

FRIED LAKSA (Rice Vermicelli)
Heat oil for deep frying until a haze appears over the pan, and then reduce heat slightly. Drop a small handful of uncooked laksa into the oil; it will immediately expand into a voluminous white cloud. Scoop off immediately, as it will quickly burn. Drain well, then crumble lightly and use to scatter over dishes.


FRIED KRUPUK (Shrimp Crisps/Wafers)
These are sold in ready-to-fry form and look like small slices of slightly transparent pink or colored plastic. Drop them, several at a time, into hot oil and fry just long enough for them to expand. Drain thoroughly on paper towels. Arrange around salads and over rice and noodle dishes, or serve as a snack.

FRIED ONION FLAKES
Peel small white or brown onions, or better still shallots (or small Spanish onions). Slice very thinly into rings, or cut in half lengthwise and slice crosswise. Drop into deep oil and fry over medium heat until a rich brown. Lift out, drain and place on paper towels to dry and complete draining. When cool they should be quite crisp. Store fried onion flakes in an airtight container until needed.


OMELET SHREDS/STRIPS
Beat one or two eggs very thoroughly; strain if desires to remove any lumps. Heat a dry wajan/wok or skillet to moderately hot and pour in a little of the egg. The pan should be nonstick or well seasoned. Slowly move the pan around, forcing the egg to spread thinly over as wide an area as possible. Cook until just lightly colored underneath, then flip over and cook briefly on the other side.
Spread on a kitchen cloth to cool, then roll up tightly and cut crosswise into very thin slices. Unroll to make long thin strips. Pile these on rice, noodles, meat dishes and dry curries.