Recipe

PILUS (Sweet Potato Savories)

Ingredient:
1 lb (500 g) sweet potatoes
1 large egg
1 ½ tablespoons soft brown sugar
1 teaspoon salt
2 ½ tablespoons all purpose (plain) flour
Oil for deep-frying
Hot chilli sauce

How to make:

• Peel the sweet potatoes and cut into small cubes. Boil or steam until they are completely tender, and then drain thoroughly. Leave the saucepan over low heat while mashing to a smooth purée so that the heat can evaporate any moisture ledt in the potatoes.

• Stir in the remaining ingredients, beating until smooth (the dough should be dry enough to be worked with the fingers without sticking, but not so dry that it begins to crumble). Form into small balls.

• Heat the oil to moderately hot and deep-fry the balls until golden brown. Lift out with a slotted spoon and drain. Serve hot or cold with a hot chilli sauce.

Note: the temperature of the oil is critical. If it is too hot they balls may split open; if too cool, they may disintegrated.

Recipe

SATE BALI
(Balinese Skewered Pork and Chicken with Peanut Sauce)

The sate for which Bali has become famous is its tender turtle meat version, but pork and chicken are also enjoyed. There are many recipes for the smooth peanut-based sauce which accompanies sate. It can be mild, thick or thin; redolent of sambal ulek and burning hot; dark and sweet with plenty of kecap manis (sweet soy sauce); or tasting of peanuts, with just a dash of chilli heat and coconut milk for creaminess. The traditional sate accompaniment of cubes of cucumber, and on a special occasion cubes lontong (compressed rice).


Ingredient of sate:
10 oz (315 g) pork tenderloin (fillet) or chicken breast
1 medium onion, finely grated
1 ½ teaspoons finely grated fresh ginger
2 teaspoons sugar
½ teaspoon ground chilli paste
1 teaspoon ground coriander
2 tablespoons thick coconut milk
¼ teaspoon salt
1 tablespoon light soy sauce (for chicken only) or
1 teaspoon sweet soy sauce, 1 tablespoon dark soy sauce and ½ teaspoon ground cumin (for pork only)

Peanut sauce:
1 cup (5 oz/155 g) raw peanuts
2 tablespoons peanut oil
1 tablespoon ground chilli paste
1 tablespoon sugar
1 tablespoon light soy sauce
¼ cup (2 fl oz/60 ml) water
½ cup (4 fl oz/120 ml) thick coconut milk
½ teaspoon lemon grass powder
½ teaspoon ground coriander
Pinch each of turmeric and salt
Vegetable oil

How to make:

• Cut the pork or chicken (or a mixture of two) into a small cubes and place in a dish. Add the remaining sate ingredient and mix it thoroughly. Cover with plastic wrap and set aside for at least 1 hour.

• Spread the peanuts on a rimmed baking sheet and roast in a medium oven until golden. Rub in a kitchen towel to remove the skins, and then pour into a colander and rinse with cold water until the skins have been washed away. Place in a food processor or a large mortar and grind to a paste. Mix it with the remaining sauce ingredients (except vegetable oil) in a small saucepan and bring to the boil. Simmer and stirring for 5 minutes, and then pour into several flat saucers.

• Rub thin bamboo skewers with vegetable oil to prevent the meat from sticking. Thread several cubes of meat onto each skewer.

• Grill the sate over glowing charcoal, brushing with a little vegetable oil during cooking to keep the meat moist. Serve hot with the sauce.

MAKES 12 STICKS (approx. 4 servings)

Recipe

PISANG GORENG (Fried Bananas)

A crisp batter, rich and nutty with coconut milk, makes a delightfully light and crunchy coating for tropical fruits. In travel around Indonesia, one often unexpectedly upon a little roadside stand set with a wajan of bubbling oil and a platter of slice pineapple, wedges of jackfruit and large, ripe bananas awaiting battering and frying – a delicious and inexpensive snack on the run. Or thick coconut cream and soft brown sugar can be spooned over the fried bananas to make them into a dessert.


Ingredient:
12 ripe bananas
½ cup (2 oz/60 g) rice flour
1 cup (4 oz/125 g) all purpose (plain) flour
2 teaspoons baking powder
½ teaspoon salt
1 large egg, lightly beaten
1 cup (8 fl oz/250 ml) thick coconut milk
1 cup (8 fl oz/250 ml) water
Oil for deep frying

How to make:

• Peel the bananas, cover and set aside. Beat together the remaining ingredients, except the oil. Let stand for about 25 minutes.

• Heat the oil to the smoking point, and then reduce heat slightly. Dip the bananas one by one into the batter, then slide into the oil. (Do not fry more than three at a time or the temperature of the oil will drop too much, making the batter heavy and oily). Cook until golden, turning once or twice. Lift out on a slotted spoon and drain. Serve while hot.

MAKES 12

Recipe

KUEH PISANG (Banana Parcels)

These sweet little parcels of sliced banana set in pea flour require a special flour labeled tepong hoen kwe. This flour is made from powdered green mung beans; when cooked it turns into a thick, pale green paste. Arrowroot or cornstarch (corn flour) with a few drops of green food coloring can be substituted, or alternatively a few of pandan essence with rice or water chestnut flour.




Ingredient:
5 large bananas
¬2/3 cups (4 oz/125 g) green mung bean flour
1/3 cups (3 oz/90 g) sugar
Large pinch of salt
2 ¾ (22 fl oz/680 ml) thin coconut milk
1 ¾ (12 fl oz/440 ml) water
Banana leaves or aluminum foil
Thread or toothpicks

How to make:

• Place the whole bananas in a steamer and steam for about 10 minutes until softened. Set aside.

• Combine the flour, sugar, salt, coconut milk and water in a saucepan and bring to the boil, stirring constantly. Continue to cook gently, stirring, until the mixture turns thick and become transparent.

• Peel and slice the bananas. Cut the banana leaves or aluminum foil into 6-in (15 cm) squares and brush with clean vegetable oil. Place a small spoonful of the mixture on each; top with a piece of banana and another spoonful of the flour mixture. Wrap into a small square parcels and secure with cotton thread or wooden toothpicks. Set aside to cool, then refrigerate until they are completely set. Serve as a snack or for dessert.

SERVES 6-8

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.

Recipe

Acar Ketimun (Cucumber Pickles)

Pickles appear on the Indonesian table with the frequency of side salads in a Western meal. They come in many variations, some even being made with meat and fish. They can be stored in airtight jars in a dark cupboard for several months. Serve with hot curries to temper the fire, and with rice dishes.

Ingredient:
1 large cucumber
1 small onion
1 fresh red chili
½ cup (4 fl oz/125 ml) white vinegar
3 tablespoons lime or lemon juice
1 teaspoon sugar
½ teaspoon salt
Large pinch of black pepper

How to make:

• Peel the cucumber, and then use a teaspoon to scoop out the seeds. Slice the cucumber thinly. Peel and halve the onion. Slice from top to bottom into little wedges and separate the layers. Make a slit in the chili and scrape out the seeds, leave chili whole.

• In a small nonaluminum saucepan bring the vinegar, lime juice, sugar, salt and pepper to the boil. Simmer for 2 minutes, then add the onion and chili and simmer for about 30 seconds.

• Pack the cucumber into a sterile jar and pour in the vinegar mixture. Let stand until cool, then seal. Shake lightly to ensure that the liquid has coated every slice of cucumber. Set aside until needed. Pickle keeps for several months.

SERVES 6

Recipe

Selada Nanas (Pineapple Salad)

Hot curries call for something sweet and refreshing to quench the fire. Salads such as this one of fresh pineapple and cucumber are served as side dishes.



Ingredient:
1 small, fresh ripe pineapple
1 medium cucumber
1 large green onion
1 fresh red chili (optional)
1 teaspoon crushed garlic
1 teaspoon minced fresh root ginger
¼ cup (2 fl oz/60 ml) light soy sauce
1½ tablespoons white vinegar
1½-2 tablespoons palm sugar or dark brown sugar
Vegetable oil
½ teaspoon shrimp paste or 2 teaspoons fish sauce
2-3 tablespoons crushed roasted peanuts

How to make:

• Cut the pineapple in half lengthwise, cutting straight through the leaves as well. Scoop out the flesh, discard the core and cut the pineapple into small cubes. Place in a mixing bowl.

• Peel the cucumber. Cut the flesh away from the seed core in several long thick strips, and then cut into dice. Trim the green onion and chop finely. If using the chili, slit open and scrape out the seed, then shred the flesh finely. In a small cup, mix the garlic, soy sauce, vinegar and sugar together, stirring to dissolve the sugar.

• Heat a small pan and add 1 tablespoon vegetable oil. Fry the shrimp paste until very aromatic. Add to the dressing with the oil, stirring to mix thoroughly. (The fish sauce has a milder taste than shrimp paste in this dish)

• Pour the dressing over the salad and toss thoroughly. Pile into the pineapple shells and garnish with the crushed peanuts. Serve cool.

SERVES 6