LITMIR.BIZ

      Published by Periplus Editions (HK) Ltd.

       www.periplus.com

      Copyright © 2002 Periplus Editions (HK) Ltd. All rights reserved. The publisher would like to thank the following for the use of their tableware: Asean Designers, KLCC, pgs 11 & 19 (fabrics); Chinoiserie, KLCC, pgs 9 (cups & plate), 14 & 17 (tablecloths); Home & Gifts, KLCC, pgs 7 (napkins) & 24; Malaysiana, KLCC, pgs 7 (rings & fabric), 9 (print), 13, 19 (bowl & (bowl), 27, 28 (mat), 31, 32 & 35 (all baskets), 38 (runner), 41, 43 (tray & fabric) & 47 (tray),48 (runner), 51 (batik & bowl), 55 & 56 (mats); The Straits, KLCC, pages 9, 11, 14 (all bowls) & 17 (bowl & plate). All shops in KLCC, Malaysia.

      ISBN: 978-1-4629-1106-6 (ebook)

       Design: Periplus Design Team

      Distributors

       Asia Pacific: Berkeley Books Pte Ltd,

       61 Tai Seng Avenue, #02-12,

       Singapore 534167

      Indonesia:

       PT Java Books lndonesia,

       Kawasan Industri Pulogadung

       Jl. Rawa Gelam IV No. 9

       Jakarta 13930, Indonesia

       Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206.

       [email protected]

       www.periplus.co.id

      Photography: Suan I. Lim.

       Food Styling: Rohani Jelani.

       Recipe Tester: Wendy Hutton

       Design: Periplus Design Team

      15 14 13 12 11 8 7 6 5 4 3 2

      William W. Wongso and Hayatinufus A.L. Tobing

      Enjoy home-cooked dishes from all over the Indonesian archipelago with this collection of over thirty classics from Sumatra, Java, Madura, Bali and Sulawesi. Cook all your favorite Indonesian dishes—like Chicken Satay with Peanut Sauce, Pecel, Soto Ayam Madura and Grilled Chicken Sundanese Style—using these authentic, easy-to-follow homestyle recipe.

      PERIPLUS EDITIONS

       Singapore • Hong Kong • Indonesia

      Basic Indonesian Ingredients

      Banana leaves infuse a delicate flavor and aroma to foods and are used as wrappers when steaming or grilling dishes, or as little trays to hold food when cooking. Soften the leaves slightly in boiling water before use to prevent them from cracking when folded.

      Candlenuts are waxy, straw-colored nuts that are ground to add texture and flavor to spice pastes and curry mixtures. Raw almonds, cashews or macadamia nuts may be substituted.

      Cardamom pods are used to flavor curries and desserts—giving foods a heady, sweet scent. The fibrous, straw-colored pods enclose 15-20 pungent black seeds. The pods should be bruised lightly with a cleaver or a pestle when used whole. Do not substitute ground cardamom as it is virtually flavorless compared to the pods.

      Chilies are indispensable in Indonesian cooking and many different varieties are used. The large, red finger-length chili is the most common and is moderately hot. Dried red chilies of this variety are ground to make chili flakes or ground red pepper. Tiny red, green or yellow-orange bird' seye chilies are very hot and are used in soups, curries and sauces. They are also available dried.

      Chinese celery is much smaller and has thinner stems than the normal Western variety, with a very intense, parsley-like flavor. The leaves and sometimes the stems are added to soups, rice dishes and stir-fried vegetables. Use Italian parsley or celery leaves as a substitute.

      Coconut cream or coconut milk is widely used in Asian sauces and desserts. While freshly pressed coconut milk has more flavor, coconut cream and milk are now available in cans and carton packets that are quick and convenient to use. Consistencies vary from brand to brand, so use your judgment and dilute with water as needed. Thick coconut milk is obtained from coconut cream by diluting it by half with water; and thin coconut milk is half again as diluted as thick milk.

      Cumin seeds are pale brown to black and usually partnered with coriander seeds in basic spice mixes. They impart an intense earthy flavor to foods. They are often dry-roasted or flash-cooked in oil to intensify their flavor.

      Dried shrimp paste, known by its Indonesian name, trasi or by its Malay term, belacan, is a dense mixture of fermented ground prawns that must be toasted before use—either wrapped in foil and dry-roasted or toasted over a gas flame on the back of a spoon.

      Fennel seeds are larger and paler than cumin seeds, with a sweet flavor similar to anise. They add a sweet fragrance to Indian and Indonesian dishes.

      Galangal is an aromatic root used throughout most of Southeast Asia, known as lengkuas in Singapore and Malaysia, as laos in Indonesia, and as kha in Thailand. The fresh root can be sliced and frozen for future use. It is available fresh in most large supermarkets.

      Glass noodles, also known as cellophane noodles, tang hoon or bean threads, are thin transparent noodles made from mung bean flour. They are sold in dried form and must be soaked in warm water to soften before use. Use rice vermicelli as a substitute.

      Kaffir lime leaves are used in soups and curries of Thai, Malay or Indonesian origin. They are also thinly sliced and used as a garnish. Buy them fresh or frozen or dried—the fresh or frozen leaves are much more fragrant.

      Kangkung is a highly nutritious vegetable also known as water spinach or water convolvulus. Young shoots are served as part of a mixed platter of raw vegetables for dipping in hot sauces, while the leaves and tender tips are often stir-fried.

      Kencur or aromatic ginger is sometimes mistakenly called "lesser galangal" although its correct English name is zedoary. This ginger-like root has a unique camphor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximately 30 minutes; use ½-l teaspoon of powder for 1-inch fresh root. There is no real substitute—if

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