INDONESIAN FOOD

I just share some favourite food from Indonesia, made in Kuwait.

Lebanese Tabouleh Recipe

Preparation time : 20 Min

Cooking time : 0 Min

Level of difficulty : Low

Ingredients

4 servings

• 3 cups of finely chopped flat leaf parsley
• 1/2 cup of finely chopped mint
• 4 or 5 finely chopped spring onions ( with the green parts )
• 4 tomatoes medium size chopped into small cubes
• 100g of fine burghul
• 1/2 cup lemon juice
• 4 tbs olive oil
• Salt and Pepper

Preparation

Soak the burghul in cold water for 1/2 an hour then drain.

Mix all the ingredients together, taste and adjust seasoning if needed.

Serve with lettuce leaves .

Lebanese Hummus Recipe

Preparation time : 30 Min

Cooking time : 20 Min

Level of difficulty : Low

Ingredients

6 servings

• 2 1/4 c. whole chick peas
• 1 tsp. bicarbonate of soda
• 1-2 cloves garlic, crushed
• Salt
• 1/4 c. plus 2 tbsp. tahini (sesame seed paste)
• 1 1/2-2 lemons
• 4 tbsp. olive oil
• A pinch of paprika
• Finely chopped parsley

Preparation

Soak the chick peas in plenty of cold water overnight. Drain, add the bicarbonate of soda and cover with water.

In a pressure-cooker, steam for about 20 minutes, or simmer for 1 1/2 hours in a pan. Drain the chick peas, reserving the liquid, then set aside a few peas for garnish.

Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor.

Add the garlic, salt and tahini, and blend together thoroughly. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency.

Pour into a shallow, concave dish (about the size of a salad plate), pour the oil in the center, and garnish with the whole chick peas. Sprinkle the paprika and a little chopped parsley as a decoration around the edges.

TORD MAN GOONG ( SHRIMP CAKES )

INGREDIENTS :
500 gms : 20/30 fresh chopped prawns
1 nos : Eggs
30 gms : Bread crumbs
10 gms : Red curry paste
10 gms : Salt
10 gms : Ajinomoto
15 gms : Sugar
5 gms : Lemon leaves julienne

PROCEDURE :

1. Ensure a clean and proper workstations.
2. In a small mixing bowl, put egg, lemon leaves, red curry paste, ajinomoto and mix well.
3. Then add chopped prawns mix it well again then add bread crumbs, mix it and start beating it untill becomes thick.
4. Transfer to a small container and keep in the chiller.
   

BRAISED SHARK'S FIN SOUP WITH CRAB MEAT

INGREDIENTS:
15 gram : Shark's fin
10 gram : Crabmeat fresh
4 gram : Chicken powder Chinese
240 gram : Chicken stock ( homemade )
2 gram : Salt iodized
1 gram : Sugar granulated
1 gram : White pepper powder
1 ml : Sesame oil Chinese
3 gram : Egg white
1 sprig : Ginger juice

For boiling crab :
2 ml : Chinese wine
2 ml : Ginger juice

PROCEDURE :

1. Ensure a clean and proper workstation.
2. In a wok, boil, ginger juice and Chinese wine. Then strain the crabmeat and keep on side.
3. Boil chicken stock in the wok, put shark's fin and crabmeat, let it simmer for sometime.
4. Add chicken powder, salt, sugar, sesame oil and white pepper powder. Let it boil.
5. Once it is boiling add potato starch with water to make it thick a bit.
6. Add egg white and transfer to white soup bowl.
7. Garnish with fresh coriander sprig.

JINDO PORK SAUCE

• Red Vinegar : 2 bottle
• Black Vinegar : 1 bottle
  
• Sugar : 1300 gram
• Water : 450 gram
• Ajinomoto : 60 gram
• Salt : 40 gram
• Tomato ketchup : 1 bottle
• Lemon fresh : 2

All the ingredients mixed together except lemon fresh and boil. Last minute put lemon fresh , use simmer fire 10 minutes.
NOTE : Take out the seeds in the lemon fresh and then blend.

WATER CHESTNUT PUDDING

INGREDIENTS:
2.5 kg -Tap water
600 gr -Granulated sugar
500 gr -Water chesnut powder
375 gr -Mattifen powder
180 gr - White rice flour

PROCEDURE:

1. Ensure a clean and proper workstation.
2. In a mixing bowl, mix all the ingredients.
3. In a wok, put the mixture and let it boil.
4. Once the mixture becomes thick take it out from the fire and transfer to a stainless steel container.
5. Places the container with chesnut mixture inside the steamer and steamit for at least one hour.
6. After one hourof steaming, take it out from steamer and keep outside untill become cool.
7. Keep inside walk in chiller.