Cor n Fritters

Indonesians eat corn fritters plain or dip them in sambal, a spicy sauce made with fresh red hot peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.

ingredients:

• 1 tbsp. kunci root, pounded with
• mortar and pestle*
  
• 2 tsp. ground coriander
  
• 1 tsp. freshly ground pepper
  
• 6 shallots, peeled and chopped fine
  
• 3 garlic cloves, minced
  
• 1 tsp. salt
  
• 1 tbsp. sugar
• Fritters:
• 2¥ c. frozen or fresh corn, cut from the cob
• 1 tbsp. chives, finely chopped
  
• 1 egg, beaten
  
• 2 tbsp. flour
  
• 1 c. canola
• oil for frying

Directions:

1. To make the spice paste, combine
2. all ingredients in a medium bowl. Set aside.
3. Grind corn kernels in a food
4. processor or blender.
5. Scrape corn into a large mixing
6. bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
7. In a large, heavy frying pan, heat oil
8. over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce

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Ginger Coconut Coffee (Bajigur)

Like most recipes, this one comes in myriad combinations. Some warungs add a layer of sweet bread cubes instead of coconut.

ingredients:

• 1 inch fresh ginger, sliced thinly
• 1/2 tsp, grated fresh nutmeg
• 1 stick cinnamon
• 2 cloves
• 1 inch lemon grass, minced
• 4 Tbs. Coffee, powdered
• 1 cup coconut milk
• 2 Tbs. plam sugar
• 1/2 tsp. salt
• 4 tbs young coconut flesh

directions:

• Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.
• Turn off the heat, add the ground coffe and allow to steep for a few minutes.
• Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.
• Add the coconut flesh and a sprinkle of nutmeg on top.

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Kroket kentang - Potato croquettes

Maybe you have tried these kroket kentang (Indonesian potato croquettes) on a pasar malam, or at a food stall somewhere in Indonesia. Now you can try these at home.

ingredients

• 2 eggs, lightly whisked
• 2 teaspoons water
• 2 cups breadcrumbs
• 2 tablespoons oil
• 900 g / 2 lb peeled potatoes, cooked and mashed
• 4 tablespoons powdered milk
• 1/2 teaspoon nutmeg
• 2 teaspoons salt
• 4 chopped garlic cloves
• 10 shallots
• 2 stalk sliced celery
• 450 g/ 1 lb cooked ground beef, drained
• 2 diced carrots
• 200 ml / 7 oz water
• 2 teaspoons salt
• 1/2 teaspoon pepper (to taste)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon sugar
• 2 tablespoons sweet soy sauce
• 4 teaspoons cornstarch, mixed with
• 2 teaspoons water

Directions

1. Fillng: Stir-fry garlic and shallots with a little butter or margarine.
2. Stir in meat, carrot and celery.
3. Then add water and the rest of the spices.
4. Mix in cornstarch and stir until mixture thickens.
5. Add a little bit of the above mixture to the center of 1-2 tablespoons of mashed potato.
6. Cover the mixture and shape into a round ball.
7. Roll the finished ball into lightly whisked egg mixture and then roll onto the bread crumbs.
8. Deep fry in hot oil until lightly browned.
9. This recipe can be easily doubled.

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