Curried Java Soup/Sayur Kare

Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.

ingredients:

• 1 lb. beef stew meat, cut into bite-sized pieces*
• 4 c. water
• 3 beef or chicken bouillon cubes
• 2 tbsp. butter**
• 4 scallions, chopped
• 2 cloves garlic, minced
• 1 red chili pepper, minced
• 1 tbsp. ground dried ginger
• 1 tsp. turmeric
• 1 tbsp. ground coriander
• 1/2 tsp. ground cumin
• 1 tsp. shrimp paste
• 1 stalk lemongrass
• 1 salam leaf
• 1 c. diced fresh or frozen green beans
• 5 small red potatoes, peeled and chopped
• 1 c. reduced-fat coconut milk
• 1/2 tsp. sugar

Directions:

1. In a Dutch oven, combine beef, water,
2. and bouillon cubes and bring to a boil. Reduce heat and simmer for 1 hour.
3. While meat is cooking, heat butter
4. in a wok or skillet over medium-high heat. Add scallions, garlic, chili pepper, ginger, turmeric, coriander, cumin, and shrimp paste and cook for 5 minutes.
5. Add lemongrass and salam leaf and
6. cook for 2 more minutes.
7. Add spice mixture to the beef stock
8. and simmer for 5 minutes.
9. Stir in green beans and potatoes.
10. Cover and cook for 10 minutes.
11. Add coconut milk and sugar. Cook
12. uncovered for 5 minutes, or until the vegetables are tender. Serve hot.

*Other meats may be used in place of the beef if you prefer.To make this a vegetarian dish, substitute fried tofu cubes for the beef and vegetable bouillon cubes in place of beef or chicken bouillon. Add the tofu cubes at the very end and allow to cook for 10 minutes, or until the tofu is heated through. **To reduce the saturated fat in this recipe, use canola oil or peanut oil in place of the butter.

Read More »

Festive Rice/Nasi Kuning

The turmeric in this recipe tints the rice a fun, bright yellow hue.

ingredients:

• 4 tbsp. canola oil
• 2 cloves garlic, minced
  
• 2 medium onions, chopped fine
  
• 1 tbsp. turmeric
  
• 1 lb. uncooked Thai fragrant rice
  
• 3 c. water
  
• 1 14-oz. can reduced-fat coconut milk
  
• 2 stalks lemongrass
  
• 1 tsp. salt
  
• 1 red chili pepper, seeded and chopped
  
• 1 medium cucumber, peeled and sliced thickly
  
• 1 tomato, cut into wedges deep-fried shallots (see tip on p. 41)
  
• 10 fried shrimp crackers*

Directions:

1. In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.

*To fry shrimp crackers, cover the bottom of a large skillet with inch canola oil.Heat oil to 375°F, or until a cube of bread browns in 30 seconds. Carefully place shrimp crackers in the oil one by one. Cook until each cracker expands and becomes puffy. Use a slotted spoon to remove each cracker from oil before cracker begins to brown. Drain crackers on paper towels.

Read More »

Vanilla Gelatin Pudding/Puding Vanila

ingredients:

• 2 envelopes plain gelatin powder
• 4 c. milk
• 1 tbsp. sugar
• 1 tsp. vanilla extract
• ¥ c. canned mandarin orange segments

Directions:

1. Follow directions on the package to
2. dissolve the gelatin.
3. In a separate pan, combine milk,
4. sugar, and vanilla and bring to aboil, stirring frequently.
5. Remove from heat and add gelatin and mandarin orange slices, stirring
6. until the mixture begins to thicken.
7. Fill a gelatin mold or medium bowl
8. with cold water and allow to chill for 5 minutes. Pour out the water and fill the mold or bowl with the gelatin mixture. Refrigerate overnight or until firm.
9. If you used a gelatin mold, remove
10. the pudding before serving. Set the mold in a sink or large bowl of warm water for about 5 minutes (make sure that the water level is just below the top of the mold). Remove the mold from the water and place a serving plate facedown over the top of the mold. Carefully flip so that the plate is on the bottom and the mold on top. Lift the mold. If you made the pudding in a bowl, serve as is.

Read More »