INDONESIAN

Jemput Jumput (Banana Fritters)

Ingredients

5/8 cup all-purpose flour

1 pinch salt

1 teaspoon baking powder

6 ripe bananas

oil for frying

Directions
1. Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190
degrees C).

2. Sift the flour, salt, and baking powder into a medium bowl.
3. In a separate bowl, mash together the bananas and sugar. Gradually mix
flour mixture into mashed bananas, stirring until well combined.
4. Drop batter by spoonfuls into hot oil, and cook, turning once, until browned,
2 to 8 minutes. Drain on paper towels.

Prawn Nasi Goreng

Ingredients

2 tablespoons vegetable oil,

2 tablespoons ketchup

1 tablespoon brown sugar

1 teaspoon toasted sesame

divided

3 eggs, beaten

2 tablespoons dark soy

oil
sauce

1 teaspoon sweet chili

1 clove garlic, crushed

2 cups cooked rice

1/2 pound cooked prawns

2 tablespoons fresh chives,

sauce

1 zucchini, chopped

1 carrot, chopped

8 green onions, sliced

chopped

Directions

1. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Swirl the
beaten egg into the pan so that it coats the surface. Flip the egg after 30
seconds, and cook for an additional 20 seconds on the other side. Remove
the egg from the pan and, when cool enough to handle, roll up on a cutting
board. Slice the rolled egg to make thin strips and set aside.
2. In a small bowl, combine soy sauce, ketchup, brown sugar, sesame oil, and
chili sauce; set aside.
3. Heat the remaining 1 tablespoon oil in a skillet or wok over medium-high
heat. When hot, add the zucchini, carrot, and green onions. Stir-fry for three
minutes. Add the garlic, rice, prawns, and sauce mixture and mix well.
4. Remove from heat and serve immediately, topped with the egg strips and
chopped chives.

Chicken In Coconut Sauce

Ingredients

1 (15 ounce) can cream of coconut

1 cup hot water

3 tablespoons vegetable oil

4 skinless, boneless chicken breast halves

1 tablespoon lemon juice

1 teaspoon ground ginger

1 teaspoon chili powder

salt and pepper to taste

2 onions, chopped

3 cloves garlic, peeled and crushed

Directions

1. Mix the cream of coconut with the hot water until smooth and well blended,
and set aside.
2. Heat the oil in a large skillet over medium-high heat, and place the chicken
breasts into the hot oil. Pan-fry the chicken breasts until they have begun to
brown but are still pink inside, about 5 minutes per side. Remove the chicken
breasts to paper towels, and sprinkle them with lemon juice, ginger, chili
powder, salt, and pepper.
3. Place the onions and garlic into the skillet over medium heat, and cook and
stir until they are soft and translucent, about 5 minutes. Return the chicken
breasts to the skillet on top of the cooked onions and garlic, and pour the
coconut cream mixture over the chicken. Reduce the heat to medium-low,
and simmer until the chicken is cooked through and the sauce has thickened,
about 35 minutes.

Ingredients

Cap Cai

3 tablespoons vegetable oil

3 green onions, chopped

4 cloves garlic, minced

2/3 cup water

1 onion, thinly sliced

2 tablespoons cornstarch

10 ounces peeled and

2 tablespoons fish sauce

deveined medium shrimp (3040 per pound)

2 tablespoons oyster sauce

1 teaspoon white sugar

1/2 teaspoon ground black

1 head bok choy, chopped

1 1/2 cups chopped broccoli

1 1/2 cups chopped

pepper
cauliflower

1 large carrot, thinly sliced

at an angle

salt to taste

Directions

1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the
garlic and onion; cook and stir until the onion has softened and turned
translucent, about 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower,
carrot, and green onion. Pour in the water, cover, and cook until the shrimp is
no longer translucent in the center and the vegetables are tender, about 15
minutes.
2. Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the cap
cai along with the oyster sauce, sugar, and pepper; stir until thickened.
Season with salt before serving.

Indonesia Sate (Meat Kabobs)

Ingredients

1 onion, chopped

1 clove garlic, minced

1 1/2 tablespoons kecap manis

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon sambal oelek

1/2 cup red wine

1 lemon grass, bruised, and cut into 1 inch pieces

1 pound sirloin steak, cut into 1-inch cubes

Directions
1. Place onion, garlic, kecap manis, coriander, cumin, sambal oelek, red wine
and water in a food processor and blend to a smooth paste. Pour marinade
into a large glass or ceramic bowl. Stir in the lemon grass. Add the beef and
toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the
refrigerator for at least 2 hours. Thread beef onto metal or soaked wooden
skewers, about 4 cubes per skewer.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Grill skewers until beef reaches desired doneness, about 5 minutes for
medium.