Indonesian Peasant Food

Nasi Goreng

Gado Gado (Vegan or Veg)
Mee Goreng
Satay Ayam

Nasi Goreng  (Fried Rice)  Servings 4

1 1/2 cups  Long grain white rice

1/2 pound Small shrimp

1/2 pound Boneless smoked pork shoulder (or ham) 

1 medium sized Boneless chicken breast

5 tablespoons Peanut (or other veg.) oil

2 large Eggs

1/2 cup Thickly sliced white onions 

1 tsp Shrimp paste 

1 tsp Soy sauce 

1 tsp Finely minced garlic 

1/2 tsp Ground cumin 

1/2 tsp Ground turmeric

1/2 tsp Ground coriander seeds

5 TB Thinly sliced green chili peppers

1/4 cup Diced unpeeled cucumbers

Cook the rice (according to package directions) the day before proceeding to step 2. When it has cooled, refrigerate it.

Remove the rice from the refrigerator 2 hours before beginning step 3.

Shell and devein the shrimp. Cut the smoked pork into 1 centimeter (or 1/3 inch) cubes and the chicken breast into 1 1/2 centimeter (or 1/2 inch) cubes.

Heat 60 milliliters or 4 tablespoons of the oil in a very large skillet over moderate heat.

Beat the eggs. Add them to the hot oil, tilt the skillet so that the eggs form a thin pancake, and fry until the eggs are set. With a slotted spatula, transfer the egg pancake to paper towels; pat it dry. Slice it into long thin shreds and reserve them for step 10.

Fry the pork in the hot oil for 1 minute, constantly stirring and tossing it. Add the chicken and fry the mixture for 1 minute, constantly stirring and tossing it. Add the shrimp and fry the mixture for 3 minutes, constantly stirring and tossing it. Transfer the mixture to a warm platter.

Add and heat the remaining tablespoon of oil. Reduce the heat to low to moderate. Sauté the onions for 3 minutes, or until they are golden brown. Stir frequently.

Add to the onions the shrimp paste, soy sauce, garlic, cumin, turmeric, coriander seeds, and 50 milliliters (3 tablespoons) of the chili peppers. Quickly stir the mixture. Promptly add the rice. Gently break up any rice clumps. Stir in two thirds of the shrimp, pork, and chicken.

Raise the heat to moderate and constantly stir and toss the mixture in the pan for 2 minutes.

On a warm serving platter, mound the rice mixture in the shape of a volcano. Artistically garnish it with the shredded egg, arranging the pieces vertically on the slope of the "volcano." Also decorate the mound with the diced cucumbers and the reserved shrimp, pork, chicken, and chili peppers. Serve immediately.


Gado Gado  (Indonesian vegetable salad with peanut sauce)  4 to 6 servings
Gado gado is a very popular salad in Indonesia and has many regional variations. At its base though, it is a composed salad of cooked and raw vegetables either topped or tossed with a peanut sauce. Gado gado is an excellent addition to a buffet or rijsttafel.

• 1 cup Mung beans

• 2 Carrots, peeled and sliced into rounds 

• 1 Cup Green beans, cut into 2-inch lengths

• 2 Potato, peeled and cubed

• 2 Cups Romaine lettuce, outer leaves kept whole, remainer shredded

• 1 Cucumbers, peeled, seeds removed, cut into half moons 

• 2 - 3 Tomatoes, cut into wedges

• 2 - 3 Hard-boiled eggs, cut into wedges 

• 10 - 12 Krupuk (shrimp crackers) (optional)

• 1 Sambul kacang (peanut sauce)

1. Bring a large pot of salted water to a boil. Have another large pot of cold water close by. Add the sprouts and boil them for 10-15 seconds. Remove the sprouts from the water with a slotted spoon and plunge them into the cold water. Drain, squeeze dry and set aside. Repeat this process with the carrots, green beans and potatoes.

2. Lay the outer whole leaves of the Romaine lettuce on a large platter to form a base. Spread the shredded lettuce over the base.

3. Layer the blanched, drained vegetables over the shredded lettuce. Garnish the platter with the cucumbers wedges, tomatoes, egg and krupuk crackers.

4. Pour the sambal kacang over the vegetables and serve.

Variations

• The vegetables can be all mixed together or even served in separate little piles. The sauce can likewise be poured over all, mixed in or served in a bowl on the side for individual diners to dip into as they like.

• The vegetables listed above are those most commonly used for gado gado, but you can use whatever you like. Other common additions: cauliflower; snow peas, spinach or other greens, cubed and fried tofu or tempeh.

• The firmer vegetables are usually blanched or steamed, but they can also be served raw.

• Garnish with toasted sesame seeds or fried onions if you like.

• Gado gado is usually served cold or at room temperature, but it is sometimes heated a little in an oven before serving.

• Pasembor: a very similar salad served in Malaysia. It usually includes shredded turnip and either fish or shrimp fritters.

Sambal Kacang (Indonesian peanut sauce) Makes about 1 1/2 cups

This famous Indonesian peanut sauce is pronounced "sahm-bal kah-CHANG." Another name for it is bumbu satay. Serve with satay ayam, or gado gado.

1 Cup Natural peanut butter

3/4 Cup Water

2 TB Soy sauce 

2 tsp Sambal oelek (chile paste) , or minced hot chiles

1 TB Brown sugar

1/2 tsp Turmeric

Salt -- to taste

Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste.

Variations

Substitute coconut milk for some of the water if you like.

Add 1/2 to 1 teaspoon shrimp paste.

Squeeze in the juice of one lemon or two limes if you like. Or add 1 tablespoon tamarind paste.

MEE GORENG

Cooking OIl

2 cloves garlic (chopped)

3 tablespoons of chili paste or to taste (recipe below)

1 lb of Yellow Noodles (rinsed)

3 pieces of dried bean curds (cut into pieces)

1 potato (boiled, peeled, and sliced)

2 eggs

4 squids (cleaned and cut into rings)

A handful of bean sprouts

1 stalk of spring onion (cut into small pieces for garnishing purposes)

2 red chilies (sliced for garnishing purposes)

1 lime (cut into wedges)

Sauces:

2 tablespoon of soy sauce

2 tablespoon of dark soy sauce or kecap manis

3 tablespoon of tomato ketchup

Sugar and salt to taste

Chili Paste:

        Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.

        Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.

        Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the bean sprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Satay Ayam  (Indonesian chicken skewers with peanut sauce)

3 to 4 servings as entree; 6 to 8 servings as appetizer

Satay is a great Indonesian street food that has become popular throughout southeast Asia,

especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly

served with sambal kacang, a spicy peanut sauce, and acar ketimun, a simple cucumber pickle.

Sometimes spelled sate, sateh or saté.

 • Chicken thighs, boneless, skinless, cut into long strips -- 1 pound

 • Galangal or ginger, minced -- 2 teaspoons

 • Brown sugar -- 2 teaspoons

 • Soy sauce -- 1 tablespoon

 • Coconut milk -- 2 tablespoons

 • Red curry paste (optional) -- 1 teaspoon

 • Salt -- 1/2 teaspoon

 • Oil -- 1 tablespoon

 • Sambal kacang(peanut sauce) -- 1 recipe

 1. In a large bowl, mix together all the ingredients exept for the sambal kacang. Set aside to marinate for at least 30 minutes.

 2. Remove the chicken from the marinade and thread the strips on bamboo skewers.

 3. Grill the chicken over hot coals until just cooked through. Serve with sambal kacang as a dipping sauce.

Variations

 • Satay Daging: Substitute strips of beef or lamb for the chicken.